{"id":21013,"date":"2025-12-03T20:05:44","date_gmt":"2025-12-03T18:05:44","guid":{"rendered":"https:\/\/modecon.mnau.edu.ua\/?p=21013"},"modified":"2025-12-03T23:24:22","modified_gmt":"2025-12-03T21:24:22","slug":"possibilities-of-using-information-systems","status":"publish","type":"post","link":"https:\/\/modecon.mnau.edu.ua\/en\/possibilities-of-using-information-systems\/","title":{"rendered":"Shulla R., Popyk M. Possibilities of using information systems in planning material flows at restaurant business enterprises within the framework of catering activities"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n\n\n\n
JEL Classification:<\/strong> L83; M11; M15; R41.<\/span><\/i><\/td>\nDOI<\/b>: https:\/\/doi.org\/10.31521\/modecon.V53(2025)-42<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/vc_column_text][vc_column_text]Shulla Roman, <\/b>Candidate of Economic Sciences, Associate Professor, Associate Professor at the Department of Accounting and Auditing, State Higher Educational Institution \u00abUzhhorod National University\u00bb, Uzhhorod, Ukraine.<\/span><\/p>\n

ORCID ID:<\/strong> 0000-0003-3188-9757<\/span><\/a>
\ne-mail: <\/strong>roman.shulla@uzhnu.edu.ua<\/span><\/a><\/p>\n

Popyk Maryana, <\/b>Candidate of Economic Sciences, Associate Professor, Associate Professor at the Department of Tourism Infrastructure and Hotel and Restaurant Industry, State Higher Educational Institution \u00abUzhhorod National University\u00bb, Uzhhorod, Ukraine.<\/span><\/p>\n

ORCID ID:<\/strong> 0000-0003-1693-7896<\/span><\/a>
\ne-mail: <\/strong>mariana.popyk@uzhnu.edu.ua<\/span><\/a><\/p>\n

Possibilities of using information systems in planning material flows at restaurant business enterprises within the framework of catering activities<\/b><\/h2>\n

Abstract. Introduction<\/i><\/b>.<\/span><\/i><\/p>\n

This article addresses the feasibility of using information systems to plan material flows in restaurant businesses within the context of catering activities.\u00a0<\/span><\/i><\/p>\n

Purpose<\/i><\/b>. The main objective is to study the prerequisites and develop proposals for applying modern information systems, such as MRP, MRPII, and ERP, to manage material flows in restaurants in the context of catering activities.\u00a0<\/span><\/i><\/p>\n

Results<\/i><\/b>. The article analyzes the potential for using information systems to automate material flow management processes in restaurant businesses operating in the catering industry. The article examines the differences between organizing business processes in restaurants using the classic model and organizing business activities based on the catering model. Unlike the traditional business model, it has been proven that a restaurant’s business organization based on the catering model is more similar to business models used in industrial enterprises. The article also found that, in the catering business model, the time lag between when an order is placed and the agreed-upon order fulfillment date is longer than in the classic business model. Within the catering model framework, a portfolio of medium-term orders enables management to actively implement operational scheduling planning, as the planning horizon is sufficient for using logistics management tools such as MRP (material requirements planning) and ERP (enterprise resource planning).\u00a0<\/span><\/i><\/p>\n

Conclusions<\/i><\/b>.\u00a0 In modern business conditions, restaurants cannot exist without information technology when forming operational plans for sales, production, and supply. A wide variety of dishes, drinks, and ingredients, as well as the multi-stage process of preparing restaurant products, necessitate processing a significant amount of relevant data. Using modern information systems, such as MRP I, MRP II, and ERP, to plan material resource needs and task timing for product (semi-finished product) production and material resource supply creates preconditions for increasing the efficiency of managing all material flows in restaurants.<\/span><\/i><\/p>\n

Keywords<\/b>: catering; restaurant business; information system; MRP; ERP; need for material resources; planned production (supply) tasks; material flows.<\/span><\/i><\/p>\n

References<\/b>:<\/strong><\/p>\n

    \n
  1. Fostolovych, V., Botsian, T., Pavlova, S., Fostolovych, R., & Hurtovyi, Y. (2024). Poster as a tool for digitalization of management systems in hotel and restaurant enterprises. <\/span>Economics. Management. Innovations<\/span><\/i>, 1(34). http:\/\/eui.zu.edu.ua\/article\/view\/306824\/298287.\u00a0<\/span><\/li>\n
  2. Sidoruk, A. V., Omelianenko, H. A., & Sereda, I. V. (2021). Automation of management systems in restaurant enterprises. <\/span>Eastern Europe: Economics, Business and Management<\/span><\/i>, 5(32), 76-82. https:\/\/doi.org\/10.32782\/easterneurope.32-11.\u00a0<\/span><\/li>\n
  3. Kurbel, K. (2021). <\/span>Enterprise Resource Planning und Supply Chain Management in der Industrie<\/span><\/i>. De Gruyter Oldenbourg.<\/span><\/li>\n
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  5. Scheer, A.W. (2025). <\/span>Digitale Industrie: Daten \u2013 Prozesse \u2013 Metaverse<\/span><\/i>. Springer Fachmedien Wiesbaden.\u00a0<\/span><\/li>\n
  6. Schulz, J., Rokoss, A., & <\/span>Schmidt, M.<\/span> (2024). The Influence Of Product Reuse On Production Planning and Control. <\/span>Procedia CIRP<\/span><\/i>,<\/span><\/i> 2024, 130.\u00a0 <\/span>https:\/\/doi.org\/10.1016\/j.procir.2024.10.280<\/span>.<\/span><\/li>\n
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  9. Syberg, M.,\u00a0 West, N.,\u00a0 Lenze, D., & \u00a0<\/span>Deuse, J.<\/span> (2023<\/span>). <\/span><\/i>Framework for predictive sales and demand planning in customer-oriented manufacturing systems using data enrichment and machine learning. <\/span>Procedia CIRP<\/span><\/i>, <\/span><\/i>120<\/span>, 1107-1112. <\/span>https:\/\/doi.org\/10.1016\/j.procir.2023.09.133<\/span>.\u00a0<\/span><\/li>\n
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  11. Shulla, R.S., Popyk, M.M., & Zelich, V.V. (2025<\/span>). <\/span><\/i>Suchasni pidkhody do orhanizatsiyi komp\u02bayuteryzovanoyi informatsiynoyi systemy upravlinnya vyrobnychym protsesom na pidpryyemstvakh restorannoho hospodarstva. <\/span>Stalyy rozvytok ekonomiky<\/span><\/i>, 3(54), 423-431. <\/span>https:\/\/doi.org\/10.32782\/2308-1988\/2025-54-64<\/span>.\u00a0<\/span><\/li>\n
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    [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Received: <\/strong>25 October 2025<\/span><\/p>\n

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    Shulla R., Popyk M. (2025). Possibilities of using information systems in planning material flows at restaurant business enterprises within the framework of catering activities. Modern Economics, 53(2025), 300-308. DOI: https:\/\/doi.org\/10.31521\/modecon.V53(2025)-42.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=”.vc_custom_1657628632157{margin-top: 10px !important;}”]<< \u041f\u043e\u0432\u0435\u0440\u043d\u0443\u0442\u0438\u0441\u044f \u0434\u043e \u0437\u043c\u0456\u0441\u0442\u0443<\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

    [vc_row][vc_column][vc_column_text] JEL Classification: L83; M11; M15; R41. DOI: https:\/\/doi.org\/10.31521\/modecon.V53(2025)-42 [\/vc_column_text][vc_column_text]Shulla Roman, Candidate of Economic Sciences, Associate Professor, Associate Professor at the Department of Accounting and Auditing, State Higher Educational Institution \u00abUzhhorod National University\u00bb, Uzhhorod, Ukraine. ORCID ID: 0000-0003-3188-9757 e-mail: roman.shulla@uzhnu.edu.ua Popyk Maryana, Candidate of Economic Sciences, Associate Professor, Associate Professor at the Department of Tourism
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