title: ÐÑÐµÐ½ÐºÐ° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ 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: Assessment of efficiency of use of labor resources of a catering enterprise
Creators: name: ÐÐ¾ÑÐ±ÑÐ½Ð¾Ð²Ð°, 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: 2020
Subjects: ÑÑÑÐ´Ð¾Ð²ÑÐµ ÑÐµÑÑÑÑÑ
Ð¾ÑÐµÐ½ÐºÐ° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ
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´Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÑÑÐ´Ð°
ÑÐµÐºÑÑÐºÐ° ÐºÐ°Ð´ÑÐ¾Ð²
labor resources
assessment of efficiency of use
food enterprise
labor productivity
labor rate

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð¾ÑÐµÐ½ÐºÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð², Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ Ð¸Ñ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ.
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ÐµÐ½Ð¸Ðµ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐµÐ¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. 
2. ÐÐ½Ð°Ð»Ð¸Ð· ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð².
4. ÐÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ðµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð² Ð¿ÐµÑÐ¸Ð¾Ð´ Ð¿Ð°Ð½Ð´ÐµÐ¼Ð¸Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ Ð½Ð° Ð´Ð¾Ð»Ð³Ð¾ÑÑÐ¾ÑÐ½ÑÑ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ñ.
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Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ Ð±ÑÐ»Ð° Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¸ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑÐ¸Ðµ ÑÐ°ÑÑÑÑÑ. ÐÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½ÑÐµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ¾ÑÑÐ°Ð½ÐµÐ½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð²Ð¾ Ð²ÑÐµÐ¼Ñ ÐºÐ°ÑÐ°Ð½ÑÐ¸Ð½Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ Ð´ÐµÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÐµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð´Ð»Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð½Ð° Ð´Ð¾Ð»Ð³Ð¾ÑÑÐ¾ÑÐ½ÑÑ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ñ Ð¿Ð¾ÑÐ»Ðµ Ð¾ÐºÐ¾Ð½ÑÐ°Ð½Ð¸Ñ Ð¿Ð°Ð½Ð´ÐµÐ¼Ð¸Ð¸.
description: The subject of the graduate qualification work is âAssessment of efficiency of use of labor resources of a catering enterpriseâ.
This work is devoted to research and analysis of public catering enterprises, estimation of efficiency of use of labour resources and offers recommendations for their improvement.
The tasks solved during research:
1. The study of the characteristics of efficient use of labor resources in the enterprise of public catering.
2. Analysis of economic and organizational characteristics of public catering enterprises.
3. The system study of the utilization of labor resources.
4. Offer recommendations for preservation of labor resources during a pandemic, as well as in the long term.
Work conducted on the company âRICOTTAâ, where I was a significant part of the actual material characteristics the organizational characteristics of the enterprise, the analysis of indicators of economic activity, the analysis of the effective use of all resources of the enterprise, and also human resources. Calculations have been made showing clearly what the economic situation of the company, as well as the extent to which its resources are used. The analysis was carried out using mathematical calculations using economic formulas and necessary source data.
The result was analyzed the economic and business activities of the company carried out the relevant calculations. Proposed effective recommendations for preservation of labor resources of the enterprise during the quarantine, as well as actionable recommendations for the use of labor resources in the long term after the end of the pandemic.