Ensuring continuity of the activity of public catering enterprises: accounting aspects

The article is devoted to the implementation of the first principle of public catering enterprises, as well as any other, which is the principle of continuity. Factors affecting continuity are considered. The analysis of existing legal and normative documents concerning the uncertainty principle is made. For the enterprise activity to be continuous, a complex of reserves is created. Various approaches to the con cepts of «reservation», «reserve system», «reserve» are considered. Stages of creation of reserves for enterprises are given.