title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
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: Improving the organization of service at a catering company
Creators: name: ÐÐµÐ»Ð¾Ð½Ð¾Ð³, ÐÐ°ÑÐ¸Ð½Ð°
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: 2023
Subjects: Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ
Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ
Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
maintenance
implementation
catering

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description: This work is devoted to the study of the organization of service at a catering company:1. Study of the features of aspects of the service system in public catering enterprises.2. Consideration of the organizational and economic characteristics of the restaurant enterprise.3. Investigation of the problems of the organization of service and analysis of the causes of their occurrence.4. Development of recommendations to prevent identified problems in the restaurant.The work was carried out in the restaurant of LLC "Muscat" "Ile-de-France", where a significant part of the factual material was collected: the results of the analysis of the external environment of the restaurant, the suppliers of the enterprise, the banks with which the restaurant cooperates, the analysis of the organizational structure of the enterprise are considered. Calculations were carried out, the characteristics of the resource potential, showing how much the number of personnel increased, the growth rate was considered, as well as how much the average annual cost of fixed assets has changed. The dynamics of the main economic indicators of the restaurant's economic activity was considered, from which it is possible to see an improvement in economic indicators, but not such an increase as in previous years. The staff schedule of employees was provided, which indicates the positions, number of employees and their salaries. An extract from the restaurant's balance sheet and a report on financial results were also provided for analysis.The analysis was carried out by the method using Word software equipped with databases of the necessary thermodynamic parameters.As a result, the advantages and disadvantages of the restaurant were analyzed, the necessary calculations were carried out. Effective recommendations have been developed to eliminate the identified problems, ways to improve the restaurant are indicated. Recommendations were also provided to eliminate such problems as meeting guests, distribution of work responsibilities, incorrect serving of dishes, menu and its inconsistency, expansion of the restaurant's wine list, leaving reviews about the restaurant, dissatisfaction of guests, lack of motivation of employees, lack of ramps and lifts for people with disabilities, lack of packaging of dishes after events, lack of the presence of a team. Based on the research conducted at the Ile-de-France Muscat LLC, it was decided to consider these shortcomings of the restaurant and solve problems.