title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÐºÑÑ Ð¾Ð½Ð½Ð¾-Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¸Ð½Ð°Ð´Ð»ÐµÐ¶Ð½Ð¾ÑÑÐµÐ¹ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
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 quality assessment and recommendations for improving the range of kitchen and household accessories in a retail enterprise
Creators: name: ÐÐ°Ð¿Ð¸Ð½Ð°, ÐÐ°Ñ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: 2021
Subjects: ÐºÑÑ Ð¾Ð½Ð½Ð¾-Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿ÑÐ¸Ð½Ð°Ð´Ð»ÐµÐ¶Ð½Ð¾ÑÑÐ¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ÑÐ¾Ð»ÑÐ³Ð°
Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ°
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°
Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
kitchen utensils
quality
foil
marking
consumer properties
consumer preferences

description: 54 ÑÑÑÐ°Ð½Ð¸Ñ, 11 ÑÐ¸ÑÑÐ½ÐºÐ¾Ð², 7 ÑÐ°Ð±Ð»Ð¸Ñ, 18 Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð². Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÑÑÐ¾Ð½Ð½Ð¾-ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¸Ð½Ð°Ð´Ð»ÐµÐ¶Ð½Ð¾ÑÑÐµÐ¹ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð°Ð»ÑÐ¼Ð¸Ð½Ð¸ÐµÐ²Ð¾Ð¹ ÑÐ¾Ð»ÑÐ³Ð¸ ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð² Ð¿ÑÐ¾Ð´Ð°Ð¶Ðµ Ð² ÑÑÐ¿ÐµÑÐ¼Ð°ÑÐºÐµÑÐµ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÑÑ Ð¿Ð¾Ð½ÑÑÐ¸Ðµ, ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¸ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð³ÑÑÐ¿Ð¿Ñ. 2. ÐÐ·ÑÑÐ¸ÑÑ ÑÑÑÑÑ Ð¸ ÐµÐ³Ð¾ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ, Ð¸Ð· ÐºÐ¾ÑÐ¾ÑÑÑ Ð¸Ð·Ð³Ð¾ÑÐ°Ð²Ð»Ð¸Ð²Ð°ÑÑ ÐºÑÑÐ¾Ð½Ð½Ð¾-ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿ÑÐ¸Ð½Ð°Ð´Ð»ÐµÐ¶Ð½Ð¾ÑÑÐ¸. 3. ÐÐ·Ð½Ð°ÐºÐ¾Ð¼Ð¸ÑÑÑÑ Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÐµÐ¹ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° ÑÐ¾Ð»ÑÐ³Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾Ð±Ð»Ð°ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð°Ð»ÑÐ¼Ð¸Ð½Ð¸ÐµÐ²Ð¾Ð¹ ÑÐ¾Ð»ÑÐ³Ð¸ Ð² Ð±ÑÑÐ¾Ð²ÑÑ ÑÐµÐ»ÑÑ. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÐºÐ°ÑÐµÑÑÐ²Ñ ÑÐ¾Ð»ÑÐ³Ð¸. 4. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð²Ð¸Ð´Ð¾Ð²Ð¾Ð¹ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐ¾Ð»ÑÐ³Ð¸ Ð² ÐºÐ¾Ð½ÐºÑÐµÑÐ½Ð¾Ð¼ ÑÑÐ¿ÐµÑÐ¼Ð°ÑÐºÐµÑÐµ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð² Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐ¿ÑÐ¾Ñ Ð¸ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ðµ ÑÐ¾Ð»ÑÐ³Ð¸ Ð¿ÑÑÐµÐ¼ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð°Ð½ÐºÐµÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÐµÐ¹. 5. ÐÐ°ÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ°Ð±Ð¾ÑÐµ Ð¼Ð°Ð³Ð°Ð·Ð¸Ð½Ð° ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÑÑÑÐµÐ¹ ÑÐºÐ¾Ð»Ñ ÑÐµÑÐ²Ð¸ÑÐ° Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ°, Ð¼ÐµÑÐ¾Ð´ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð³ÐµÐ¾Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¸Ñ ÑÐ°Ð·Ð¼ÐµÑÐ¾Ð², Ð¼ÐµÑÐ¾Ð´ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ ÑÐ°Ð·Ð¼Ð°ÑÑÐ²Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÑÐ¾Ð»ÑÐ³Ð¸, Ð°Ð½Ð°Ð»Ð¸Ð· Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ¸. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¿Ð¾Ð´Ð²ÐµÑÐ³Ð°Ð»Ð¸ÑÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð¼, Ð¿Ð¾Ð´Ð»ÐµÐ¶Ð°Ñ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð² Ð¼Ð°Ð³Ð°Ð·Ð¸Ð½Ð°Ñ Ð¸ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð².
description: 54 pages, 11 figures, 7 tables, 18 sources. The purpose of the final qualification work was a comparative commodity examination of kitchen and household utensils using the example of food aluminum foil from different manufacturers, which are available for sale in a retail supermarket in St. Petersburg. Tasks that were solved during the study: 1. Consider the concept, classification and range of goods of the economic group. 2. To study the food and its classification, from which kitchen and household accessories are made. 3. To get acquainted with the technology of foil production, as well as the field of application of aluminum foil for household purposes. Analyze the requirements for the quality of the foil. 4. Analyze the specific assortment of food foil in a specific retail supermarket in St. Petersburg. Analyze the supply and demand of foil by conducting a survey of buyers. 5. Give recommendations for improving the assortment and work of the retail store based on the analysis of the results of the study of samples. The research was carried out on the basis of the laboratory for the examination of consumer goods of the Higher School of Service and Trade. The work uses standard and generally recognized research methods in commodity science: organoleptic assessment, a method for determining geometric dimensions, a method for determining foil unwindability, marking analysis. As a result of the study, it was found that all samples that were subjected to experiments must be sold in stores and comply with the requirements of regulatory documents.