title: ÐÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ°Ð·Ð²Ð»ÐµÐºÐ°ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÐ½ÑÑÐ¾Ð²
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: Features of working conditions of food service workers in entertainment center establishments
Creators: name: ÐÐ°ÑÐ´ÑÑ, ÐÐ»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: 2024
Subjects: ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð°
ÑÑÐ¶ÐµÑÑÑ ÑÑÑÐ´Ð°
Ð½Ð°Ð¿ÑÑÐ¶ÐµÐ½Ð½Ð¾ÑÑÑ ÑÑÑÐ´Ð°
Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
Ð¾Ñ ÑÐ°Ð½Ð° ÑÑÑÐ´Ð° Ð² ÑÐ°Ð·Ð²Ð»ÐµÐºÐ°ÑÐµÐ»ÑÐ½ÑÑ ÑÐµÐ½ÑÑÐ°Ñ
working conditions
labor intensity
workload
food service establishments
occupational safety in entertainment centers

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description: This work is dedicated to examining the improvement of working conditions for food service workers in entertainment center establishments in terms of labor intensity and workload. Research object â features of working conditions of food service workers in an entertainment center. Research subject â labor intensity and workload of cafe workers in an entertainment center. The aim of the study â to determine the level of labor intensity and workload of food service workers in entertainment centers and propose measures for their improvement. Tasks: 1. Analyze the specific working conditions of food service workers in an entertainment center. 2. Evaluate the level of labor intensity and workload among food service workers in an entertainment center. 3. Develop measures to reduce the level of labor intensity and workload for food service workers. To achieve the set objectives, the work will utilize information technologies such as the database of regulatory sources from Consultant Plus, Microsoft Excel spreadsheets for calculations, and feedback assessment technologies like Yandex.Metrica to study guest satisfaction levels with service quality before and after implementing improvement measures.