title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ (Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÐÐÐ Â«ÐÐ¸Ð½Ð·Ð° ÐÑÐ¾Ð´Ð¶ÐµÐºÑ ÐÑÑÐ¿Â»)
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: Development of measures to improve the corporate culture of the organization (on the example of Ginza Project Group LLC)
Creators: name: ÐÐµÑÑÐ¾ÑÑÐ½, ÐÐ°ÑÐ´ÑÐ¸
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: ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð°Ñ ÐºÑÐ»ÑÑÑÑÐ°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ NPV
ÑÐµÑÑÐ¾ÑÐ°Ð½
corporate culture
the indicators NPV
restaurant

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½ Â«ÐÐ°ÐºÐ»Ð°Ð¶Ð°Ð½Â» (ÑÐµÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ° Â«ÐÐ¸Ð½Ð·Ð° ÐÑÐ¾Ð´Ð¶ÐµÐºÑÂ»).Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«ÐÐ°ÐºÐ»Ð°Ð¶Ð°Ð½Â».ÐÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð²Ð°ÑÐ¸Ð°Ð½ÑÑ Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð² Ð½Ð°ÑÑÐ¾ÑÑÐµÐµ Ð²ÑÐµÐ¼Ñ ÑÑÑÐµÑÑÐ²ÑÐµÑ Ð½ÐµÑÐºÐ¾Ð»ÑÐºÐ¾ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ¾Ð² Ð´Ð»Ñ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ. Ð¡Ð´ÐµÐ»Ð°Ð½ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð·Ð½ÑÐ¹ ÑÐ°ÑÑÐµÑ Ð´Ð¾ÑÐ¾Ð´Ð¾Ð² Ð¸ Ð·Ð°ÑÑÐ°Ñ Ð½Ð° ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ¾Ð² Ð¿ÑÐ¾ÐµÐºÑÐ°. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ NPV (ÑÐ¸ÑÑÐ°Ñ ÑÐµÐºÑÑÐ°Ñ ÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÑ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¹), IRR (Ð²Ð½ÑÑÑÐµÐ½Ð½ÑÑ Ð½Ð¾ÑÐ¼Ð° Ð´Ð¾ÑÐ¾Ð´Ð½Ð¾ÑÑÐ¸), i (Ð¿ÑÐ¾ÑÑÐ°Ñ Ð½Ð¾ÑÐ¼Ð° Ð¿ÑÐ¸Ð±ÑÐ»Ð¸), PBP (ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¹). ÐÐ°Ðº Ð¿Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÐµÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð·. Ð ÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿Ð¾ Ð¾Ð´Ð½Ð¾Ð¼Ñ Ð¸Ð· Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð²Ð°ÑÐ¸Ð°Ð½ÑÐ¾Ð² Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÑ Ðº ÑÐ²ÐµÐ»Ð¸ÑÐµÐ½Ð¸Ñ ÑÐ¸ÑÑÐ¾Ð¹ Ð¿ÑÐ¸Ð±ÑÐ»Ð¸ Ð¸ Ð²ÑÑÑÑÐºÐ¸ ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¸.
description: The object of the study is the restaurant "Baklazhan" (a network of enterprises of the restaurant business "Ginza Project").The purpose of the final qualifying work is to develop measures to improve the corporate culture of the enterprise on the hill of the Baklazhan restaurant.Options for assessing corporate culture were proposed and it was revealed that at present there are several options for developing corporate culture in a restaurant. The calculation of the forecast of income and costs for project options. The indicators NPV (net present value of investments), IRR (internal rate of return), i (simple rate of return), PBP (payback period of investments) are calculated. As the analysis shows. The implementation of the project according to one of the proposed options made it possible to make a profit and profit for the company.