• Carmen Mihaela Scorţe Universitatea “1 Decembrie 1918 Alba Iulia”
  • Anca Roxana Udriştoiu


The hospitality industry represents one of the most dynamic sectors of the contemporary society, with an emphasised role in the process of globalization. Currently, the hospitality industry does not only face the challenges of the economic crisis but the changes in the market, the consumers’ behaviour and the technological trends, too. That is why, in this time, it is extremely important to apply the management accounting and the cost calculation in any entity in the hospitality industry in order to cope with the market challenges. The main services are performed through the hospitality industry: the accommodation and the restauration. These services satisfy the vital needs of the tourists, but this industry must meet other needs or requests such as the acknowledgement of the social status, the desire to know other cultures or traditions, to spend free time in a pleasant manner etc. Our intention and goal in the current article is to approach an image of the CVP analysis in the decision making process with an emphasis on the restauration in the hospitality industry. In order to cope with this critical time, the competition and to achieve the profits estimated, the managers in the hospitality industry can apply the CVP analysis, one of the simplest and most useful analytical instruments. The paper will tackle with the problem of the break even point in a restaurant, one of the main indicators of the CVP model and also the possibility of the decision making process orientation.


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How to Cite
SCORŢE, Carmen Mihaela; UDRIŞTOIU, Anca Roxana. THE BREAK EVEN POINT AND THE PROFIT IN A RESTAURANT. Journal of Doctoral Studies. Accounting, [S.l.], v. 1, n. 1-2, apr. 2013. ISSN 2247 – 6660. Available at: <>. Date accessed: 26 sep. 2017.