title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ñ ÑÐµÐ»ÑÑ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð³Ð¾ÑÑÐµÐ¿ÑÐ¸Ð¸Ð¼ÑÑÐ²Ð°
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 organizational culture with the purpose of increase of efficiency of activity of enterprises of the hospitality industry
Creators: name: ÐÐ°Ð»ÑÑÐ°ÐºÐ¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°Ñ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: 2019
Subjects: Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÐºÑÐ»ÑÑÑÑÐ°
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Ð¼Ð¾Ð´ÐµÐ»Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ
organizational culture
symbols
attributes
assessment of organizational culture
the formation of organizational culture models of organizational culture

description: Ð Ð¿ÑÐ¾ÑÐµÑÑÐµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¾ Ð¿Ð¾Ð½ÑÑÐ¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÐºÑÐ»ÑÑÑÑÐ°, ÐµÑ Ð¼Ð¾Ð´ÐµÐ»Ð¸ Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð²Ð¾Ð·Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð½Ð° Ð½ÐµÑ. Ð¢Ð°ÐºÐ¶Ðµ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð½Ð°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾ÑÑÐ¸ Ð½Ð° ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¸ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÐ²Ð¸Ñ Ð¿Ð¾Ð´Ð±Ð¾ÑÐ° Ð½ÐµÐ²ÐµÑÐ½ÑÑ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² ÐºÑÐ»ÑÑÑÑÑ.
ÐÐ»Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð¿ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð½Ð°Ð²ÑÐºÐ¾Ð² Ð±ÑÐ»Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ, Ð·Ð°Ð½Ð¸Ð¼Ð°ÑÑÐµÐµÑÑ ÑÑÑÐ¾Ð¿ÐµÑÐ°ÑÐ¾ÑÑÐºÐ¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑÑ ÐÐÐ Â«ÐÐ¾Ð½Ð¢ÑÑÐÐ°Ð»ÑÂ». ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¸ Ð¸ ÐµÑ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¿Ð¾ Ð´Ð²ÑÐ¼ Ð¼Ð¾Ð´ÐµÐ»ÑÐ¼: ÐÐ²Ð¸Ð½Ð°-ÐÐ°Ð¼ÐµÑÐ¾Ð½Ð° Ð¸ Ð­. Ð¨ÐµÐ¹Ð½Ð°, Ð±ÑÐ»Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½ÑÐµ Ð¸ Ð¾ÑÑÐ¸ÑÐ°ÑÐµÐ»ÑÐ½ÑÐµ ÑÐµÑÑÑ ÑÐ»Ð¾Ð¶Ð¸Ð²ÑÐµÐ¹ÑÑ ÐºÑÐ»ÑÑÑÑÑ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸.
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ñ ÑÐµÐ»ÑÑ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ.
description: In the process of writing the qualification work was studied the concept of organizational culture, its models and methods of influence on it. The features of the influence of nationality on the formation of organizational culture and the consequences of the selection of incorrect methods of culture were also considered.
To obtain practical skills were studied enterprise engaged in tour operator activities "Conturbat". Based on studies of the company and its organizational culture in two models: Kevin-Cameron and E. Shane, positive and negative features of the current culture in the enterprise were identified.
Based on the results of the study, measures have been developed to improve the organizational culture in order to improve the efficiency of the enterprise.