title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÐ¸ ÐºÐ¾ÑÐµÐµÐ½
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: Development of measures to improve working conditions of employees of the coffee chain
Creators: name: ÐÐµÐ·ÐºÐ¾ÑÐ¾Ð²Ð°Ð¹Ð½Ð°Ñ, Ð®Ð»Ð¸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: ÑÐ»ÑÑÑÐµÐ½Ð¸Ðµ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð°
ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸
ÑÐ°ÐºÑÐ¾ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ ÑÑÐµÐ´Ñ
Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
improvement of working conditions
recommendations
factors of production environment
catering

description: ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð¾ÑÐ¸ÑÐ¸Ð°Ð½Ñ-Ð±Ð°ÑÐ¼ÐµÐ½. ÐÑÐµÐ´Ð¼ÐµÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ - ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°-Ð±Ð°ÑÐ¼ÐµÐ½Ð°. Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ â Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð², Ð²Ð»Ð¸ÑÑÑÐ¸Ñ Ð½Ð° Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÐ¸ ÐºÐ¾ÑÐµÐµÐ½, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð¸ Ð¸Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ°Ð´Ð°ÑÐ¸, ÑÐµÑÐ°ÐµÐ¼ÑÐµ Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐµÐ¹, Ð¿ÑÐ¸ÑÑÑÐ¸Ñ ÑÐ°Ð±Ð¾ÑÐµÐ¼Ñ Ð¼ÐµÑÑÑ Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°-Ð±Ð°ÑÐ¼ÐµÐ½Ð°; â ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð°Ð½ÐºÐµÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð²ÑÑÐ²Ð»ÐµÐ½Ð½ÑÑ Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐµÐ¹ Ð´Ð»Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð²; â Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð°Ð½ÐºÐµÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¸ÑÐºÐ¾Ð²; â Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð². ÐÐµÑÐ¾Ð´Ñ, Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼ÑÐµ Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ, Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð², Ð°Ð½Ð°Ð»Ð¸Ð·, ÑÐ¸Ð½ÑÐµÐ·, Ð¾Ð±Ð¾Ð±ÑÐµÐ½Ð¸Ðµ, Ð½Ð°Ð±Ð»ÑÐ´ÐµÐ½Ð¸Ðµ, Ð¼Ð¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³, Ð¿Ð¸ÑÑÐ¼ÐµÐ½Ð½ÑÐ¹ Ð¾Ð¿ÑÐ¾Ñ, Ð°Ð±ÑÑÑÐ°Ð³Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¾Ð¿Ð°ÑÐ½ÑÐµ Ð¸ Ð²ÑÐµÐ´Ð½ÑÐµ ÑÐ°ÐºÑÐ¾ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ ÑÑÐµÐ´Ñ, Ð½ÐµÐ³Ð°ÑÐ¸Ð²Ð½Ð¾ Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÐ¸, Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¹ Ð¸ÑÑÐ¾ÑÐ½Ð¸Ðº ÐºÐ¾ÑÐ¾ÑÑÑ â Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½ÐºÐµÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¸ Ð¿ÐµÑÐµÑÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐ¹ Ð½Ð° ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ðµ ÑÑÐ¾Ð²Ð½Ñ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð½ÐµÐ³Ð°ÑÐ¸Ð²Ð½ÑÑ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð² ÑÑÐµÐ´Ñ.
description: The object of the study is a bartender waiter. The subject of the study is the working conditions of the bartender waiter. The purpose of the work is to study the factors affecting the activities of employees of the coffee chain, develop events to improve working conditions and their justification. Problems solved during the research process: Identification of hazards inherent in the workplace of the bartender waiter; - Development of a questionnaire based on identified hazards to assess the professional risk of employees; - Conducting questionnaires and risk assessment; - On the basis of the results obtained, development of events to improve the working conditions of employees. Methods used in the research process: studying literature, documents, analysis, synthesis, generalization, observation, monitoring, written survey, abstraction. The work revealed the most dangerous and harmful factors of the production environment that negatively affect network employees, the main source of which is professional equipment. The results of the study are a professional risk assessment based on employee questionnaires and a list of events aimed at reducing the level of impact of negative environmental factors.