title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÐ¼Ð¸ Ð¼Ð°Ð»Ð¾Ð¹ Ð¼Ð¾ÑÐ½Ð¾ÑÑÐ¸, Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÐµÐ³Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative assessment of the quality of bakery products sold by small enterprises, analysis of the assortment and development of recommendations for its improvement
Creators: name: Ð¡ÐºÐ°Ð»ÑÑÐºÐ°Ñ, ÐÐ¾Ð»Ð¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¼ÐµÐ»ÐºÐ¾ÑÑÑÑÐ½ÑÐµ Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐ´Ð¾Ð±Ð½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ»Ð¾ÐµÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¼Ð°Ð»Ð¾Ð¹ Ð¼Ð¾ÑÐ½Ð¾ÑÑÐ¸
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
small-piece bakery products
assortment
pastry products
puff pastry
low-power enterprises
quality assessment
consumer preferences

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description: The topic of the final qualification work: "Comparative assessment of the quality of bakery products sold by small enterprises, analysis of the assortment and development of recommendations for its improvement." The purpose of this work is to conduct a comparative assessment of the quality of bakery products sold by small enterprises and to develop recommendations for improving the assortment. To achieve this goal, the following tasks were solved: conducting a comparative assessment of the quality of pastry and puff pastry products sold by small-capacity enterprises in St. Petersburg; studying the assortment and consumer preferences of products sold by small-capacity enterprises on the example of three bakeries in St. Petersburg; developing recommendations for improving the assortment. The object of the study was pastry and puff pastry products from three bakeries "Rolls", "People Love" and "F.Volcheka" St. Petersburg. The quality assessment was carried out on the basis of the HSE consumer Goods Examination laboratory using standard and generally recognized research methods in commodity science. The experimental data were processed and visualized using Microsoft Excel software. When collecting information, information databases Rosstat, Consultant Plus, EBS Lan were used, ZNANIUM.COM . The assortment of three bakeries located in St. Petersburg includes five identical groups of products that differ in the composition of ingredients, surface treatment, types and number of fillings, which affects their quality indicators. Bakery products are more popular with consumers aged 18-25, who most often visit them several times a week to have a quick snack or take takeaway products. Puff pastry with fillings is in the greatest demand. Important selection criteria are the freshness of the products and their composition, which is presented on the bakerys website, but not always in full.