title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð½Ð¾Ð¼ÐµÐ½ÐºÐ»Ð°ÑÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¸Ð±Ð¾ÑÐ¾Ð² Ð´Ð»Ñ Ð¼ÐµÑ Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÐºÑÑ Ð¾Ð½Ð½ÑÑ ÑÐ°Ð±Ð¾Ñ
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 the nomenclature of quality indicators and assessment of the competitiveness of devices for the mechanization of kitchen works
Creators: name: ÐÐ¾ÑÑÐµÐ½Ð½Ð¾Ð², ÐÐ²Ð°Ð½
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Ð¸Ð±Ð¾ÑÑ Ð´Ð»Ñ Ð¼ÐµÑ Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÐºÑÑ Ð¾Ð½Ð½ÑÑ ÑÐ°Ð±Ð¾Ñ
Ð±Ð»ÐµÐ½Ð´ÐµÑ
Ð½Ð¾Ð¼ÐµÐ½ÐºÐ»Ð°ÑÑÑÐ°
ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ
kitchen mechanization devices
blender
number
competitiveness

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description: This work is devoted to the development of a nomenclature of quality indicators and an assessment of the competitiveness of devices for the mechanization of kitchen work. Tasks that were solved during the study: 1. The analysis of the range of devices for the mechanization of kitchen work, presented on the market of St. Petersburg. 2. The features of the characteristics of the research object are revealed. 3. The factors of the formation of the quality of devices for the mechanization of kitchen work are considered. 4. A nomenclature of quality indicators of blenders and a method for assessing their competitiveness have been developed. 5. The assessment of the competitiveness of blender models presented in the modern consumer market has been carried out. 6. Recommendations for improving the quality and increasing the competitiveness of devices for the mechanization of kitchen work have been developed. The study was carried out on the basis of the trade offer of appliances for the mechanization of kitchen work in the consumer market of St. Petersburg using generally accepted methods of analyzing the assortment structure and assessing competitiveness. According to the results of assessing the competitiveness of blenders, the BLF 01 PBEU blender (Italy) has the highest level of competitiveness in all the studied indicators. Blenders B600BP (Slovenia) and 350 Single Serve (Spain) have the lowest level of competitiveness. The developed nomenclature of quality indicators of blenders and the methodology for assessing their competitiveness can be used in the selection of goods in the procurement process, in the formation of a trade assortment, in the development of new models of goods by manufacturers.