Accounting and evaluation of intellectual work results in the field of gastronomy: Some methodological aspects

Subject. This article deals with the issues related to the specifics of creating and the value of owning intellectual property in the context of securing rights to original recipes and dish designs in the culinary field, as well as how it is reflected in accounting and tax records. Objectives. The article aims to analyze and systematize information related to the controversial issues of classifying a newly created original recipe as a specific intangible asset, correctly naming it, reflecting it in accounting and tax records, determining its useful life, and initial cost, taking into account civil, accounting, and tax laws. Methods. For the study, I used analysis, grouping, comparison, as well as the systems and logical approaches. Results. The article summarizes information on ways to reflect an original recipe or dish design as an intangible asset, options for formalizing rights to it, forming its initial cost, criteria for determining its useful life, and aspects of properly accounting for it in bookkeeping and taxes. The article also suggests an approach and the steps for a manager, head chef, and accountant to protect a recipe as the result of intellectual work and register it. Conclusions and Relevance. A culinary master-dish can be registered as an invention, an industrial design, a utility model, or even as a trade secret. Proper accounting and evaluating the results of intellectual work are key factors in building long-term competitive advantages for a business in the culinary field. The research results can be useful to managers, accountants, and head chefs of catering organizations, as well as anyone interested in the issues of registering intellectual work results.