title: ÐÐ¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð² 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° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Improving the quality and safety of production processes at a public catering enterprise
Creators: name: ÐÐµÑÐµÐ´Ð¾Ð²Ð°, Ð£Ð»ÑÑ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: Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÑÑ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ
Ð¼Ð¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³
ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¸Ð²Ð½Ð¾ÑÑÑ
public catering enterprise
production process
quality
safety
monitoring
effectiveness

description: Ð¦ÐµÐ»ÑÑ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐ¸Ñ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ð¹ Ð² Ð¾Ð±Ð»Ð°ÑÑÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð². ÐÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1) Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð² Ð±ÑÑÑÑÐ¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð³Ð¾ÑÐ¾Ð´Ð° Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ Ð¸ ÑÐµÐ»ÐµÐ²Ð¾Ð¹ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ð¸; 2) Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿ÑÐ¾ÑÐµÑÑÑ Ð¸ Ð²ÑÑÐ²Ð¸ÑÑ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ð½ÑÐµ Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð² Ð²Ð¾Ð¿ÑÐ¾ÑÐ°Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸; 3) ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÑ Ð¸ Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÑ ÑÑÐ¾Ð²Ð½Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸; 4) Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¸ Ð¾ÑÐ±Ð¾Ñ ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐ¸Ñ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ð¹; 5) Ð¾Ð¿Ð¸ÑÐ°ÑÑ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð¸ Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸. ÐÐºÑÑÐ°Ð»ÑÐ½Ð¾ÑÑÑ ÑÐµÐ¼Ñ Ð¾Ð±ÑÑÐ»Ð¾Ð²Ð»ÐµÐ½Ð° Ð¿ÐµÑÐµÑÑÑÐµÐ½Ð½Ð¾ÑÑÑÑ ÑÑÐ½ÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¸ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÑÑ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð² Ð² Ð±Ð¾ÑÑÐ±Ðµ Ð·Ð° Ð»Ð¾ÑÐ»ÑÐ½Ð¾ÑÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÑÐ»Ð°ÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ KFC ÐÐ²ÑÐ¾Ð²Ð¾. ÐÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ ÑÑÐ½Ð¾Ðº ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð² Ð±ÑÑÑÑÐ¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¿ÑÐ¾ÑÐµÑÑÑ, Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ð½ÑÐµ Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð² Ð²Ð¾Ð¿ÑÐ¾ÑÐ°Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ñ ÐºÐ¾ÑÑÐµÐºÑÐ¸ÑÑÑÑÐ¸Ðµ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ. ÐÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ° Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÑÐ¾Ð²Ð½Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÐ¾ÑÐ»Ðµ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ Ð¸ Ð¾ÑÐ±Ð¾ÑÐ° Ð¿ÐµÑÐ²Ð¾Ð¾ÑÐµÑÐµÐ´Ð½ÑÑ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ð¹ Ð±ÑÐ»Ð¸ Ð²ÑÐ´ÐµÐ»ÐµÐ½Ñ ÑÑÐ¸ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ°Ð»ÐµÐµ Ð±ÑÐ»Ð¸ Ð¾Ð¿Ð¸ÑÐ°Ð½Ñ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð´Ð°Ð½Ð½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¸ Ð¾ÑÐµÐ½ÐµÐ½Ð° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¸Ð²Ð½Ð¾ÑÑÑ. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¾Ð½Ð½ÑÐµ Ð¸ ÑÐ¸ÑÑÐ¾Ð²ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð´Ð»Ñ Ð¿Ð¾Ð¸ÑÐºÐ° Ð¸Ð½ÑÐ¾ÑÐ¼Ð°ÑÐ¸Ð¸: Ð½Ð°ÑÑÐ½Ð°Ñ ÑÐ»ÐµÐºÑÑÐ¾Ð½Ð½Ð°Ñ Ð±Ð¸Ð±Ð»Ð¸Ð¾ÑÐµÐºÐ° Â«elibrary.ruÂ», Ð­ÐÐ¡ Â«ÐÐ°Ð½ÑÂ», Â«ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑÂ», Ð¿ÑÐ¸ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐµ Ð´Ð°Ð½Ð½ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÑÐµÐ´ÑÑÐ²Ð° Ð²Ð¸Ð·ÑÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Microsoft Office.
description: The given work is devoted to the development and implementation of corrective actions in the field of quality and safety of production processes. The following tasks were solved: 1) to conduct a competitive analysis of the market of fast-food restaurants in St. Petersburg and the target audience; 2) to analyze the main production processes and identify problem areas in terms of quality and safety; 3) to develop a methodology and assess the level of safety; 4) to classify and select corrective actions; 5) to describe the implementation algorithms and evaluate the effectiveness. The relevance of the topic is due to the oversaturation of the supply market and necessity of the improvement of the quality and safety of production for consumer loyalty. The work was carried out at the KFC Avtovo restaurant. In the course of the work, the fast-food restaurant market, the main production processes, problem areas in terms of quality and safety were considered, and corrective actions were proposed. A methodology was developed and an assessment of the safety level was carried out. After classification and selection of priority actions, three activities were identified. Further, the algorithms for the implementation of these activities were described and the effectiveness was evaluated. When performing a literature review, information and digital technologies were used to search for information: scientific electronic library "elibrary.ru", ELS "Lan", "ConsultantPlus", data processing tools were used visualization Microsoft Office.