title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð², Ð²Ð»Ð¸ÑÑÑÐ¸Ñ Ð½Ð° ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ (Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÐÐÐ Â«ÐÐµÐ¹ÑÐµÑÐ¸Ð½Ð³-ÑÐµÐ½ÑÂ»)
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: Research of factors influencing the level of labor potential of the organization (bythe example of "Catering-Rent")
Creators: name: Ð¯ÑÐ°Ð²Ð¸ÐµÐ²Ð°, ÐÐ°Ð´ÐµÐ¶Ð´Ð°
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: 2022
Subjects: ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð²ÑÐµÐ·Ð´Ð½Ð¾Ð¹ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³
ÑÑÑÐ´Ð¾Ð²Ð¾Ð¹ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»
Ð¼ÐµÑ Ð°Ð½Ð¸Ð·Ð¼Ñ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ñ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³Ð°
personnel management
offsite catering
labour potential
mechanisms of personnel management
prospects of catering

description: Ð¢ÐµÐ¼Ð° Ð¼Ð°Ð³Ð¸ÑÑÐµÑÑÐºÐ¾Ð¹ Ð´Ð¸ÑÑÐµÑÑÐ°ÑÐ¸Ð¸: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð², Ð²Ð»Ð¸ÑÑÑÐ¸Ñ Ð½Ð° ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ (Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÐÐÐ Â«ÐÐµÐ¹ÑÐµÑÐ¸Ð½Ð³- ÑÐµÐ½ÑÂ»). ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐµÑÐµÐ· ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ðµ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»Ð¸Ð·Ð¼Ð° ÑÐµÐ»Ð¾Ð²ÐµÑÐµÑÐºÐ¸Ñ ÑÐµÑÑÑÑÐ¾Ð². Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ´Ð°Ð»Ð¾ÑÑ Ð¸Ð·ÑÑÐ¸ÑÑ ÑÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð°ÑÐ¿ÐµÐºÑÑ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ð¾Ð¹ ÑÑÐ»ÑÐ³ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³Ð°, Ð¼ÐµÑÐ¾Ð´Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð¸ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸Ð¼, Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ Ð¸ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ñ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³Ð°, Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð¿Ð¾ Ð¼Ð½Ð¾Ð³Ð¸Ð¼ Ð°ÑÐ¿ÐµÐºÑÐ°Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÐÐÐ Â«ÐÐµÐ¹ÑÐµÑÐ¸Ð½Ð³-ÑÐµÐ½ÑÂ», Ð²ÑÐ¿Ð¾Ð»Ð½Ð¸ÑÑ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÑÐ»ÑÐ³ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³Ð° Ð Ð¾ÑÑÐ¸Ð¹ÑÐºÐ¾Ð¹ Ð¤ÐµÐ´ÐµÑÐ°ÑÐ¸Ð¸, ÑÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÑÐ»ÑÐ³ ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³Ð° Ð¿ÑÐ¸ Ð¿Ð¾Ð¼Ð¾ÑÐ¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° ÐÐÐ Â«ÐÐµÐ¹ÑÐµÑÐ¸Ð½Ð³-ÑÐµÐ½ÑÂ». ÐÐ°Ð³Ð¸ÑÑÐµÑÑÐºÐ°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ ÐÐÐ Â«ÐÐµÐ¹ÑÐµÑÐ¸Ð½Ð³-ÑÐµÐ½ÑÂ», Ð³Ð´Ðµ ÑÐ¾Ð±Ð¸ÑÐ°Ð»Ð°ÑÑ Ð·Ð½Ð°ÑÐ¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ°ÑÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð°: ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¾Ð¿ÑÐ¾ÑÐ°, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð²Ð½ÐµÑÐ½ÐµÐ¹ Ð¸ Ð²Ð½ÑÑÑÐµÐ½Ð½ÐµÐ¹ ÑÑÐµÐ´Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° ÑÑÐ»Ð¾Ð²Ð¸Ð¹ Ð´Ð»Ñ ÑÑÑÐ´Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸.
description: Topic of master's thesis: Research of factors influencing the level of labor potential of the organization (by the example of "Catering-Rent"). This work is devoted to research of increase of labour potential on an enterprise of catering through development of professionalism of human resources. In the course of the research it was possible to study theoretical aspects of catering service system management, the methodology of labor potential evaluation and management, to determine the problems and prospects of catering, to analyze many aspects of the catering enterprise LLC "Catering-rent", to perform a market analysis of catering services of the Russian Federation, to form recommendations for improving catering services by improving the labor potential of the personnel of LLC "Catering-rent". Master's work was carried out on the basis of "Catering-Rent" Ltd, where a considerable part of factual material was collected: results of the survey, analysis of external and internal environment of the enterprise, characteristic of conditions for labour activity.