The article covers the methodology of assessing efficiency of management in the sphere of public catering with account of the functional link between public catering, agribusiness, food industries, restaurant business, and households. The assessment of the situation in different sectors of public catering and their efficiency is a result of administrative activities, which characterizes the net result of using the natural, economic, and resource potential of public catering. The comparison of food cluster indices with indices of the population nutritional status is proposed as a criterion of optimality and target of public catering management efficiency. The calculated single, complex and integral indices of different sectors of food cluster and households compared to indices of status and quality of population nutrition reflect the efficiency of using the scope of opportunities of nutrition sector and level of public content with food supplies and services.

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