title: ÐÐ¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÐºÑÐ»ÑÑÑÑÑ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹
title: Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÑÐºÐ°Ñ ÑÐ°Ð±Ð¾ÑÐ°
titleType: Subtitle
Creators: name: ÐÐµÐ½Ð¸ÑÐ¾Ð²Ð°, ÐÑÐµÐ½Ð¸Ñ
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: 2016
Subjects: ÐºÑÐ»ÑÑÑÑÐ° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ
Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ
culture of service
catering
consumer

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÐÐÐ Â«ÐÑÑÐ¼Ñ Ð¿ÑÐ¾Ð¶ÐµÐºÑÂ». ÐÑÐµÐ´Ð¼ÐµÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÐºÑÐ»ÑÑÑÑÐ° ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° ÐÐÐ Â«ÐÑÑÐ¼Ñ ÐÑÐ¾Ð¶ÐµÐºÑÂ» ÑÐµÑÑÐ¾ÑÐ°Ð½ Â«Ð§Ð°ÑÐ°Â». Ð Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½ÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð²ÑÐ¾Ð´Ð¸Ñ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ, ÑÑÐ¸ Ð³Ð»Ð°Ð²Ñ Ð¸ ÑÑÐ¸ Ð²ÑÐ²Ð¾Ð´Ð° Ð¿Ð¾ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð½ÑÐ¼ Ð³Ð»Ð°Ð²Ð°Ð¼, Ð¸ÑÐ¾Ð³Ð¾Ð²Ð¾Ðµ Ð·Ð°ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ. Ð Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ ÑÐ°ÑÐºÑÑÐ²Ð°ÐµÑÑÑ Ð°ÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð¼Ñ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ, ÑÑÐ°Ð²Ð¸ÑÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ð°, ÑÐµÐ»Ñ Ð¸ Ð·Ð°Ð´Ð°ÑÐ¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÑÐµÑÑÑ Ð¾Ð±ÑÐµÐºÑ, Ð¿ÑÐµÐ´Ð¼ÐµÑ Ð½Ð°ÑÑÐ½ÑÑ Ð¿Ð¾Ð¸ÑÐºÐ¾Ð², ÑÑÐ°Ð²Ð¸ÑÑÑ ÑÐµÐ»Ñ Ð¸ Ð·Ð°Ð´Ð°ÑÐ¸. Ð Ð¿ÐµÑÐ²Ð¾Ð¹ Ð³Ð»Ð°Ð²Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¾ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, ÑÐ°ÑÐºÑÑÐ²Ð°ÐµÑÑÑ ÑÑÐ¾ Ð¿Ð¾Ð½ÑÑÐ¸Ðµ, Ð¸ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¸ ÑÐ²ÑÐ·Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. Ð Ð²ÑÐ²Ð¾Ð´Ðµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¸ÑÐ¾Ð³Ð¸ Ð¿Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð°. ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¹ Ð³Ð»Ð°Ð²Ðµ ÑÐ°ÑÐºÑÑÐ²Ð°ÐµÑÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¸ ÑÑÑÑÐºÑÑÑÐ½Ð°Ñ ÑÑÑÑ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÐ°ÑÑÑÐ¸ÑÑÐ²Ð°ÑÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÑÐ¾Ð²Ð½Ñ ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, Ð²ÑÑÐ²Ð»ÑÑÑÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ð½ÑÐµ Ð¼ÐµÑÑÐ°. Ð Ð²ÑÐ²Ð¾Ð´Ðµ ÐºÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¹ Ð³Ð»Ð°Ð²Ðµ Ð¾Ð¿Ð¸ÑÑÐ²Ð°ÐµÑÑÑ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÑ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð².Ð ÑÑÐµÑÑÐµÐ¹ Ð³Ð»Ð°Ð²Ðµ Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÐµÑÑÑ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÑÐ»ÑÑÑÑÑ Ð½Ð° Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸. Ð Ð²ÑÐ²Ð¾Ð´Ðµ Ðº ÑÑÐ¾Ð¹ Ð³Ð»Ð°Ð²Ðµ Ð¾Ð¿Ð¸ÑÑÐ²Ð°ÐµÑÑÑ Ð¿Ð»Ð°Ð½ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ð¹ Ðº Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÐµ. ÐÐ°ÐºÐ»ÑÑÐµÐ½Ð¸Ðµ Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð¾ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐ¼ Ð²ÑÐ²Ð¾Ð´Ð°Ð¼ Ð¸ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸ÑÐ¼ Ð¿Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
description: Object of research is LLC Gurme prozhekt.Object of research of the thesis is the culture of trade service on LLC Gurme Prozhekt Chacha restaurant. The thesis includes introduction, three heads and three conclusions according to the written chapters, the final conclusion.In introduction relevance of research on the chosen direction reveals, the problem, the purpose and research problems is set, the object, a subject of scientific searches is defined, the purpose and tasks is set. In chapter 1 theoretical justification of a problem of culture of service is offered, this concept, both basic provisions and communications of catering establishment reveals.In a conclusion results on material studying are presented. In chapter 2 the economic and structural essence of the studied enterprise reveals, indicators of level of culture of service of consumers pay off, problem places come to light.In a conclusion to chapter 2 the importance of the received results is described. In a chapter 3 the package of measures for improvement of quality of culture at the studied enterprise is offered. In a conclusion to this chapter the plan to work, necessary to carrying out, is described. The conclusion is devoted to the main conclusions and offers on improvement of quality of culture of service at catering establishment.