title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
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: Development of measures to improve the quality of production processes of the public catering enterprise
Creators: name: ÐÐ¶Ð°Ð¿Ð°ÑÐ¸Ð´Ð·Ðµ, ÐÐ»Ñ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: 2021
Subjects: ÐÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
Ð±ÐµÑÐµÐ¶Ð»Ð¸Ð²Ð¾Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾
ÐºÑÐ¸ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐµ ÑÐ¾ÑÐºÐ¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÑÑ
Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
lean manufacturing
critical control points
product quality
production process
food safety

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description: The theme of the final qualifying work: "Development of measures to improve the quality of production processes of a public catering enterprise." Graduate qualification work - master's thesis is devoted to the analysis of the quality of food products and production processes of the catering enterprise. The tasks that were solved in the course of the study: 1) Study the concept of quality assurance and analyze them; 2) Determination of concepts applicable to the organization; 3) Analysis of the enterprise and identification of production processes; 4) Analysis of product quality and production losses; 5) Development of measures to improve the quality of production processes. The study was carried out on the basis of a public catering enterprise "Canteen 12," located on the territory of Sofia base, where data was collected to perform the work. Research Conducted through analysis of existing information and empirical monitoring of selected indicators. Quality was reviewed in the course of the work products and production processes of the organization. As a result based on the data received, a decision was made on the need for application of lean production tools, development and implementation of the HACCP system in the enterprise.