title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐ¾Ð¿ÑÐµÐ½ÑÑ ÐºÐ¾Ð»Ð±Ð°Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸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: Comparative assessment of the quality of smoked sausages and development of proposals for improving their assortment in a retail trade enterprise
Creators: name: ÐÐµÐ½ÐµÑÐ°Ð»Ð¾Ð², ÐÐµÐ½Ð½Ð°Ð´Ð¸Ð¹
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: 2021
Subjects: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐµÑÐ²ÐµÐ»Ð°Ñ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
sausage products
cervelat
quality assessment
assortment
consumer preferences

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description: 68 pages, 35 figures, 10 tables, 2 appendices. The subject of the graduate qualification work is Â«Comparative quality assessment of smoked sausages and proposals development for improving its assortmentÂ». The purpose of the graduate qualification work s quality examination, analysis of the assortment structure and development of proposals for improving the assortment of meat sausages in a retail trade enterprise. The object of the research is cooked smoked sausage Â«cervelatÂ». To achieve this goal, the following tasks were identified. 1. Factors that form and maintain the quality of sausages. 2. Evaluation of the quality of cervelat of different brands. 3. Market overview, analysis of consumer preferences and the structure of the assortment of sausages sold in the "OKEY" store. 4. Development of proposals for improving the assortment of sausages in the retail trade enterprise Â«OâKEYÂ». The research was carried out according to standard and generally accepted methods in the laboratory of consumer goods of the Higher School of Service and Trade. Based on the conducted research, it was established that the maximum number of points received by the cervelat of the Â«Pit-ProductÂ» trademark â 98.0, the minimum - to the cervelat of the Â«Velikoluksky MyasokombinatÂ» trademark. The analysis of the structure of the assortment of the retail trade enterprise Â«O'KEYÂ» showed that the specific weight of saveloy is a significant share (12%) among other sausage products. Recommendations are given for improving the assortment of sausage products and reorganizing the product display: which can be used by a trading enterprise to develop their assortment policy.