Abstract

In the modern society, terminology is considered as a significant factor that affects the communication process of scientists and specialists in the production and circulation of goods and services. The meanings of terms express scientific concepts that require an accurate definition in accordance with the level of development of a particular branch of knowledge. In the conditions of rapid industrial development, there is an interpenetration of terms and definitions. The development of catering industry resulted in its closer relationship with economy, market, and other food producing industries. The article provides definitions for the term ‘physical distribution of goods’ coined by various authors used to describe processes in the economy and trade. The existing terms mostly express the economic relations arising from the participants in the process when goods move from the producer to the consumer. These definitions consider only the economic component without taking into account the factors that affect the quality and safety of products and services, which is important for the food industry. The authors introduce a definition for the term ‘physical distribution of goods at a atering enterprise’. It takes into account the specifics and features of this process at catering establishments. The paper contains a simplified scheme of product distribution in the enterprise. The process includes five stages of the successive passage of raw materials and goods: delivery of raw materials and goods from the supplier to the enterprise – storage – relocation – production – sales. The authors identified and described features of physical distribution of goods in the conditions of food industry enterprises at all stages and recommended local regulatory documents that can help ensure the quality and safety of catering products.

Keywords

Catering, enterprises, physical distribution of goods, features, quality of products, safety of products

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