ACCOUNTING AND COMMODITY SCIENCE ASSESSMENT AND OPTIMIZATION OF THE TURNOVER OF SOUVENIR AND MERCHANDISING PRODUCTS IN THE HOSPITALITY AND TOURISM INDUSTRY

Abstract

Intensifying competition in the hospitality industry encourages enterprises to seek additional sources of income beyond the basic accommodation and catering services, and souvenir and merchandising products simultaneously generate revenue for the establishment and support the brand of the tourist destination. At the same time, existing publications consider such products mainly in the marketing or cultural dimension, whereas the issues of their commodity science assessment, accounting treatment and inventory optimisation remain fragmentarily studied, which determines the relevance of the research. The purpose of the study is to substantiate the methodological principles of the accounting and commodity science assessment of souvenir and merchandising products and to develop practical tools for optimising their turnover in hotel enterprises and tourist destinations. The methodological basis of the study comprises general scientific methods of analysis and synthesis, systematisation and grouping, comparison and abstraction, normative analysis of the provisions of inventory accounting, and structural and logical modelling. The dual economic nature of such products is substantiated: they simultaneously act as inventory of the enterprise and as a material carrier of the brand of the hospitality establishment and the tourist destination. Souvenirs perform the function of a marketing communicator that extends the emotional experience of the trip and stimulates repeat visits, which distinguishes them from ordinary retail goods and requires special approaches to assortment formation, accounting and turnover management. The commodity science classification of souvenir and merchandising products is systematised by functional purpose, origin, price segment and demand stability, and the key criteria for assessing consumer properties are determined: authenticity, local identity, quality of workmanship, safety of materials, ergonomics and compliance with the brand book of the establishment. The peculiarities of accounting for souvenir products in accordance with National Accounting Standard 9 “Inventories” are revealed: the procedure for forming the initial cost, the distinction between products intended for sale and marketing materials, the accounting treatment of commission relations with local producers, and the mechanism of markdown to net realisable value. The author personally proposes a structural and logical scheme of the accounting and commodity science cycle of product turnover, comprising six consecutive stages linked by feedback, and an adapted ABC-XYZ analysis matrix that differentiates inventory management policies and accounting procedures for each assortment group, including the regulation of markdowns and settlements with consignors. The directions of digitalisation of souvenir product turnover management based on the integration of POS systems with hotel property management systems are outlined. It is concluded that the integration of commodity science assessment, correct accounting and analytical inventory management tools creates preconditions for reducing the volume of illiquid balances, accelerating the turnover of working capital and strengthening the marketing effect of souvenir products as a tool for destination promotion. A limitation of the study is its conceptual nature. Prospects for further research are are associated with the empirical testing of the proposed methodology using data from hotel enterprises in different types of destinations, the development of a system of key performance indicators for souvenir retailing, and the assessment of how digital demand forecasting tools affect procurement planning.