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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: Comparative assessment of quality and marketing analysis of the market for meat products for burgers used in fast food restaurants and sold in retail chains
Creators: name: ÐÐ°Ð²Ð»Ð¾Ð²ÑÐºÐ°Ñ, ÐÐ°Ñ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: 2020
Subjects: Ð¼ÑÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
ÐºÐ¾ÑÐ»ÐµÑÑ Ð´Ð»Ñ Ð³Ð°Ð¼Ð±ÑÑÐ³ÐµÑÐ¾Ð²
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÑÑÐºÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
hamburger
manufactured meat product
trade analysis
organoleptic and physical and chemical indicators
product's range analysis

description: ÐÐ° 56 ÑÑÑÐ°Ð½Ð¸ÑÐ°Ñ, 24 ÑÐ¸ÑÑÐ½ÐºÐ°, 12 ÑÐ°Ð±Ð»Ð¸Ñ
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description: 56 pages, 24 figures, 12 tables.
The subject of the graduate qualification work is Â«Comparative evaluation of quality and marketing analysis of manufactured meat product, used in burger production in fast food restaurant and retailÂ». 
This work is devoted to evaluation of consumer properties of cutlets for hamburgers, which were made of beef and chicken. It also contains the research of consumersâ preferences in fast food restaurantâs field. Furthermore, some recommendation was submitted to develop of manufactured meat productâs range in fast food restaurants and in retail. Tasks that were solved during the study: 
1. To consider the factors affecting the consumer properties of the hamburgerâs cutlets, and determine the requirements for its quality.
2. Carrying out a comparative assessment of the quality of hamburgerâs cutlets from different manufacturers, with a reasonable choice of samples and research methods.
3. To analyze the actual range of cutlets for hamburgers in the fast food restaurant and, based on the data on the study of consumer preferences, develop proposals for its improvement.
The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. Research methods: organoleptical and physico-chemical analysis. 
As a result, it was established that the cutlet possesses consumer properties, which was made from chicken, sold in the Â«KFCÂ» restaurant.
To identify consumers preferences in fast food restaurantâs field and in fast food products, the survey of Saint-Petersburg residents was conducted.
Based on product range in fast food restaurants, some recommendations were suggested to improve the quality of fast food and assortment.