title: ÐÑÐ»ÑÑÑÑÐ° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð´ÐµÐ»Ð¾Ð²Ð¾Ð¹ ÑÑÐ¸ÐºÐµÑ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ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: Service culture and business etiquette in the hospitality industry
Creators: name: ÐÐ»ÐµÐ½ÐºÐ¾, ÐÐ»ÐµÐ½Ð°
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: ÐºÑÐ»ÑÑÑÑÐ° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ
Ð´ÐµÐ»Ð¾Ð²Ð¾Ð¹ ÑÑÐ¸ÐºÐµÑ
ÑÐµÑÑÐ¾ÑÐ°Ð½
ÑÑÑÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÐºÑÐ»ÑÑÑÑÐ°
service culture
business etiquette
restaurant
russian cuisine
organizational culture

description: Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð´ÐµÐ»Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÐ¸ÐºÐµÑÐ° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«ÐÐ»Ð¾ÐºÂ» ÐÐµÐ½Ð¸Ð½Ð³ÑÐ°Ð´-ÑÐµÐ½ÑÑÐ°.
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»Ð¾ÐºÂ» ÐÐµÐ½Ð¸Ð½Ð³ÑÐ°Ð´-ÑÐµÐ½ÑÑÐ°. ÐÑÐµÐ´Ð¼ÐµÑÐ¾Ð¼ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÑÐ»ÑÑÑÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«ÐÐ»Ð¾ÐºÂ». 
ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½ Â«ÐÐ»Ð¾ÐºÂ», Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð¸ÑÐµÐ»Ñ ÑÑÐµÐ´Ð½ÐµÐ³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ° Ñ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° 26 ÑÐµÐ»Ð¾Ð²ÐµÐº. 
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¾Ð¿ÑÐ¾ÑÐ° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«ÐÐ»Ð¾ÐºÂ» Ð±ÑÐ»Ð° Ð²ÑÑÐ²Ð»ÐµÐ½Ð° ÑÐµÐ½Ð½Ð¾ÑÑÐ½Ð°Ñ ÑÐ°ÑÑÐ¾Ð³Ð»Ð°ÑÐ¾Ð²Ð°Ð½Ð½Ð¾ÑÑÑ Ð¼ÐµÐ¶Ð´Ñ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸ÑÐ¼Ð¸ Ð¾Ð± Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÐµ Ð¸ ÐºÑÐ»ÑÑÑÑÐµ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ñ Ð³ÐµÐ½ÐµÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð´Ð¸ÑÐµÐºÑÐ¾ÑÐ° Ð¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼. 
ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð² Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«ÐÐ»Ð¾ÐºÂ» Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð´ÐµÐ»Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÐ¸ÐºÐµÑÐ° Ð¿ÑÐ¸ Ð²Ð½ÑÑÑÐµÐ½Ð½ÐµÐ¼ Ð²Ð·Ð°Ð¸Ð¼Ð¾Ð´ÐµÐ¹ÑÑÐ²Ð¸Ð¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð². 
Ð¡Ð´ÐµÐ»Ð°Ð½ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð· ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÑÐ»ÑÑÑÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«ÐÐ»Ð¾ÐºÂ».
description: The purpose of this work is to develop recommendations for the formation of a culture of service and business etiquette in the restaurant "Block" Leningrad center.
The object of the study is the restaurant "Block" Leningrad center. The subject of this study is the features of the formation of a culture of service in the restaurant "Block". 
The object of this study is the restaurant "Block", a representative of medium-sized businesses with a staff of 26 people. 
Based on a survey of employees of the restaurant "Block" was revealed value mismatch between ideas about the organizational culture and culture of service from the General Director and staff. 
According to the results of the study, proposals were developed to improve customer service in the restaurant "Block" and improve the quality of business etiquette in the internal interaction of employees. 
The forecast of economic efficiency of measures to improve the culture in the restaurant "Block" is made.