title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÑÐµÐ¼ÑÐ¼Ð¸ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸
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: Formation of a system for evaluating the satisfaction of guests by the services provided
Creators: name: ÐÐ»ÐµÐ¼ÐµÐ½ÑÑÐµÐ²Ð°, ÐÐ½Ð¶ÐµÐ»Ð¸ÐºÐ°
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: Ð¾ÑÐµÐ½ÐºÐ° ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹
ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹
Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð½Ð¾ÑÑÐµÐ¹ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹
Ð¼ÐµÑÐ¾Ð´Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸
ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸
guest satisfaction assessment
guest satisfaction evaluation system
determining needs of consumption
satisfaction assessment methods
formation of satisfaction assessment

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÑÐµÐ¼ÑÐ¼Ð¸ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸. 
Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¾ÑÐ½Ð¾Ð²Ñ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÑÐµÐ¼ÑÐ¼Ð¸ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð¼ Ð±Ð¸Ð·Ð½ÐµÑÐµ; Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ»ÑÐ³ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«KFCÂ» ÐÐÐ Â«ÐÐ¼Ð ÐµÑÑÂ»; Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ SWOT-Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°; Ð¸Ð·ÑÑÐµÐ½Ð° ÑÑÐµÐ¿ÐµÐ½Ñ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÑÐµÐ¼ÑÐ¼Ð¸ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸. 
ÐÐ½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾Ð²ÑÑÐ¸Ñ ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð³Ð¾ÑÑÐµÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»Ð¸Ð·Ð¼ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
description: This work is devoted to the study of the formation of a system for assessing guest satisfaction with the services provided in a restaurant and the development of measures to improve service at the enterprise.
In the course of writing the presented final qualifying work, the theoretical foundations of the formation of guest satisfaction with the services provided in the restaurant business were investigated; the analysis of the quality of services was carried out on the example of the KFC restaurant AmRest LLC; conducted SWOT analysis of the restaurant; studied the degree of satisfaction of guests with the restaurant; Developed activities aimed at increasing the satisfaction of guests with the services provided.
The implementation of the proposed activities will increase the level of satisfaction of restaurant guests, as well as increase the professionalism of restaurant employees.