PECULIARITIES OF CONSTRUCTING THE SYSTEM OF RESERVES INTERNAL CONTROL IN CATERING ENTERPRISES

Abstract

The article considers creation of the internal control system in catering enterprises in the context of risk
and uncertainty for provision of business continuity. The main approaches to the concept of “internal control
system” are considered, a concept of “system of reserves internal control” is offered. The elements of the internal
control system, which are control environment; process of risk assessment by an enterprise; information
system, including related to preparation of financial (accounting) statements; control activities; monitoring
of control tools are considered.
The author suggests a procedure of internal control in catering enterprises, methods of estimating the efficiency
of reserve complex formation. Based on the inspection results the company’s management team decides
on effectiveness or ineffectiveness of the reserve complex. If the manager has made a wrong decision
on minimization of the enterprise risks, control procedures will show a lack of the reserve complex formation.
The proposed method of reserves internal control in catering enterprises makes it possible to check the
compliance of identified risks and formed reserves, determine the correctness of the reserve value calculation,
their use, as well as the effectiveness of the formed reserve complex.
For organization of the reserves internal control in catering enterprises it’s necessary to organize
workflow at every stage of this procedure. When organizing the reserves internal control the order about conducting
the reserves internal control, where the commission responsible for conducting and timing for the inspection
are mentioned.