The essence and relationship of the structural components of the resource potential of the restaurant industry

The restaurant service sector is one of the most sensitive to macroeconomic fluctuations. It directly
responds to forced downtime, rising prices and tariffs, restrictions and changes in operating conditions.
Therefore, the priority is to increase the controllability of internal socio–economic processes on the
basis of preventive measures. That is, the formation of reliable and adequate potential, which will act
as an insurance mechanism in the event of crisis, destabilizing circumstances. The primary tasks are
to determine the essence of the resource potential, structure and compliance with industry specifics.
The author 's approach to the structure of resource potential of restaurant business enterprises
is offered in the article, and also the essence of the concept of «resource potential» is revealed. The
conceptual and categorical apparatus of potential is specified on the basis of the comparative analysis
taking into account all spectrum of branch and specific features of restaurant economy.
The structure of resource potential is based on the principles of process and system approaches
to determining resource potential, taking into account industry and specific features of the research
enterprises. It is proved that the resource potential is simply a set of resources, but a complex open system with internal interconnections, at the input of which are the primary resources, and at the
output of the derivatives (effective).
It is substantiated that primary resources are formed according to objective circumstances and
are integrated from both external and internal sources. As a result of the accumulation of primary
resources, the company directly forms the resource potential in the final form, namely – derived
resources, which will already be considered as direct sources because the means of solving the tasks
set before the formation of resource potential.
It is specified that the components of the system exist in conjunction with the specific integration
activities of the restaurant business, distributed among them by functional purpose.