title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÑÐµÐ¼Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ»ÑÐ³ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸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: Development of a quality control system for services at a hospitality enterprise
Creators: name: Ð¡ÐµÑÐ³ÐµÐµÐ², ÐÐ¸ÐºÐ¸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: 2022
Subjects: ÑÑÐ»ÑÐ³Ð¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ
ÐºÐ°ÑÐµÑÑÐ²Ð¾ ÑÑÐ»ÑÐ³
ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ
quality
service
quality of services
control
quality control system

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description: The object of the study is the restaurant "Russian Fishing". The purpose of the final qualification work is to analyze the quality control system of the restaurant "Russian Fishing" and develop measures to improve the system.In the course of the research, the following tasks were solved: The basic theoretical foundations of the organization of the quality control system of services were studied. The organizational characteristics of the restaurant "Russian Fishing" were carried out. The analysis of the personnel structure at the enterprise "Russian Fishing" is carried out. The analysis of the activity of the restaurant "Russian Fishing" is carried out. Measures are proposed to improve the activities of the quality control system of services, as well as an analysis of their effectiveness.In the course of the work, the essence and significance of service quality, as well as methods of quality control of services, legislative acts, documents and methods used in the process of developing a quality control system of services were considered, quality control processes of services were compiled and studied, an analysis of the quality of services was carried out by examining customer reviews of the restaurant. The results of the work were the identification of shortcomings in the quality control system of services in the restaurant, the development of measures to improve the system, the assessment of the economic efficiency of the proposed measures.