title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾-Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ°
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: Improvement and optimization of the service system at the restaurant and hotel business
Creators: name: ÐÐµÑÑÐ¾Ð²Ð°, ÐÐ°Ð´ÐµÐ¶Ð´Ð°
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: 2020
Subjects: ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ
ÑÐµÑÐ²Ð¸Ñ
ÑÐµÑÐ²Ð¸ÑÐ½ÑÐµ ÑÑÐ»ÑÐ³Ð¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ
Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ°Ð±Ð¾ÑÑ
Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
system of service
service
services
quality of service
business optimization
public catering

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð² Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¿ÑÐ¸Ð¸Ð¼ÑÑÐ²Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:
1. Ð¥Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð·Ð°Ð´Ð°Ñ Ð¸ ÑÐµÐ»ÐµÐ¹, Ð¼ÐµÑÑÐ° Ð¸ ÑÐ¾Ð»Ð¸ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð² Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¸ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾-Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ.
2. ÐÐ½Ð°Ð»Ð¸Ð· Ð±Ð°Ð·Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑÐ¸Ñ ÑÑÐ¿ÐµÑÐ½Ð¾Ð¹ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ð¸ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾-Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ°.
3. ÐÐ½Ð°Ð»Ð¸Ð· ÑÐ¸ÑÑÐµÐ¼Ñ ÑÐµÑÐ²Ð¸ÑÐ½ÑÑ ÑÑÐ»ÑÐ³ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸ÑÂ».
4. Ð¡Ð¾Ð·Ð´Ð°Ð½Ð¸Ðµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ¸ÑÑÐµÐ¼ ÑÐµÑÐ²Ð¸ÑÐ° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸ÑÂ».
5. ÐÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð² Ð¿ÑÐ¾ÑÐµÑÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐ¾Ð·Ð´Ð°Ð½Ð½ÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹.
Ð Ð°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸ÑÂ», Ð³Ð´Ðµ ÑÐ¾Ð±Ð¸ÑÐ°Ð»Ð°ÑÑ Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ°ÑÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð°: Ð´Ð°Ð½Ð½ÑÐµ, ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸Ð·ÑÑÑÐ¸Ðµ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²ÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸Ð¸Â», ÑÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð´Ð°Ð½Ð½ÑÐµ, Ð°Ð½Ð°Ð»Ð¸Ð· Ð¾Ð¿ÑÐ¾ÑÐ¾Ð² ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð² ÐºÐ°ÑÐµ, Ð´Ð°Ð½Ð½ÑÐµ Ð¾Ð± Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÑÐºÑÑÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð½Ð°Ð³Ð»ÑÐ´Ð½Ð¾ Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÑÑ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð» ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸Ð¸Â» Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð¾Ð±Ð»Ð°ÑÑÐ¸ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÑÐµÐ±ÑÑÑ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸.
Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµ ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸Ð¸Â», ÑÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÐµÑÐ²Ð¸ÑÐ° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð¿Ð¾Ð»Ð½ÑÐ¹ Ð¿ÐµÑÐµÑÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð²ÑÐµÑ Ð½Ð¾Ð²Ð¾Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ð¹ Ð² Ð¿ÑÐ¾ÑÐµÑÑ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ.
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÑÐµÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð² ÐÐÐ Â«ÐÐºÑÑÐ¾Ð¼Ð°Ð½Ð¸Ð¸Â» Ð±ÑÐ»Ð¾ Ð¿ÑÐ¸Ð½ÑÑÐ¾ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ Ð´Ð¾Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÑÐ²Ð¸ÑÐ½ÑÑ ÑÑÐ»ÑÐ³ Ð´Ð»Ñ Ð¼Ð°Ð»Ð¾Ð¼Ð¾Ð±Ð¸Ð»ÑÐ½ÑÑ ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð² Ð¸ Ð°Ð²ÑÐ¾Ð¼Ð°ÑÐ¸Ð·Ð°ÑÐ¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Â«IikoÂ».
description: This work is devoted to the study of the need to improve and optimize the hospitality service system. Tasks that were solved during the study:
1. Description of tasks and goals, places and roles of services in the activities and development of the restaurant and hotel enterprise.
2. Analysis of the base and components of a successful service organization at a restaurant and hotel business.
3. Analysis of the service system at the company ÐÐÐ âVkusomaniaâ.
4. Making recommendations for optimizing service systems at the company ÐÐÐ Â«VkusomaniaÂ». 
5. Assessment of the economic efficiency of implementation of the recommendations made in the processes of activity
The work was carried out at the ÐÐÐ Â«VkusomaniyaÂ» enterprise, where a significant part of the actual material was collected: data characterizing the economic and financial activities of ÐÐÐ Â«VkusomaniyaÂ», statistical data, analysis of cafe customer surveys, and data on the organizational structure of the enterprise. Calculations were carried out that clearly demonstrate the development potential of ÐÐÐ Â«VkusomaniyaÂ» and identified areas of cafe work that require improvement and optimization.
As a result, the service system of the cafe of ÐÐÐ Â«VkusomaniaÂ» was analyzed, recommendations for optimizing the service at the enterprise were formed, and a complete list of measures to introduce all the innovations in the cafeâs process was compiled.
Based on the calculations of the effectiveness of the implementation of recommendations on optimizing the service sector at ÐÐÐ Â«VkusomaniaÂ», a decision was made on the need for staff training, the formation of additional services for low-mobility clients and cafe automation using Â«IikoÂ» software.