title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð°Ð³ÑÐµÐ²Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¸Ð±Ð¾ÑÐ¾Ð² Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸ Ð¿Ð¾Ð´Ð¾Ð³ÑÐµÐ²Ð° Ð¿Ð¸ÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Quality formation and evaluation of competitiveness of electric heating devices for preparing ang heating of food
Creators: name: ÐÐ¾ÑÐ¾ÑÐµÐµÐ²Ð°, ÐÐ°Ñ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: 2020
Subjects: ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð°Ð³ÑÐµÐ²Ð°ÑÐµÐ»ÑÐ½ÑÐµ Ð¿ÑÐ¸Ð±Ð¾ÑÑ Ð´Ð»Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸ Ð¿Ð¾Ð´Ð¾Ð³ÑÐµÐ²Ð° Ð¿Ð¸ÑÐ¸
Ð¼ÑÐ»ÑÑÐ¸Ð²Ð°ÑÐºÐ¸
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ð´ÐµÑÐµÐºÑÑ Ð¸ Ð½ÐµÐ¸ÑÐ¿ÑÐ°Ð²Ð½Ð¾ÑÑÐ¸
Ð½Ð¾Ð¼ÐµÐ½ÐºÐ»Ð°ÑÑÑÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸
electric heaters for cooking and heating food
cookers
consumer properties
defects and malfunctions
quality indicators
quality index

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description: 83 pages, 29 figures, 17 tables. Topic of the final qualifying work: "Quality formation and competitiveness assessment of electric heaters for cooking and heating foodÂ».
 This work is devoted to the development of a method for assessing the competitiveness of electric heaters for cooking and heating food and its use in order to optimize the predicted assortment.
 The tasks that were solved during the study: the formation of consumer properties of electric heaters for cooking and heating food; development of a nomenclature of multicooker quality indicators and a method for assessing their competitiveness; assessment of the competitiveness of multicooker models presented on the modern consumer market; development of recommendations for improving the assortment and increasing the competitiveness of electric heaters for cooking and heating food.
 The studies were conducted on the basis of the consumer goods examination laboratory of the Higher School of Service and Trade. Based on the educational and methodical, scientific literature and normative documentation, the classification and assortment of electric heaters for cooking and heating food were considered, a list of quality indicators, quality requirements were formed, the main defects and malfunctions were identified.
 In the practical part of the work, a methodology for assessing competitiveness has been developed and presented.
 Based on the data obtained, proposals were developed to improve the range and increase the competitiveness of electric heaters for cooking and heating food.
 The developed methodology for assessing competitiveness can be used by manufacturers to improve quality and competitiveness in the release of new models.