title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ»ÑÐ³ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð² ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹ Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Improvement of catering services in the dining room at the industrial enterprise
Creators: name: ÐÐ¾ÑÐµÐ»Ð¾Ð²Ð°, ÐÐ½Ð½Ð°
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: Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÑÑÐ»ÑÐ³Ð° Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐºÐ¾ÑÐ¿Ð¾ÑÐ°ÑÐ¸Ð²Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð²ÑÐµÐ·Ð´Ð½Ð¾Ðµ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ
ÐºÐµÐ¹ÑÐµÑÐ¸Ð½Ð³
Ð´Ð¸Ð²ÐµÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ

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description: In the first chapter of master's thesis presents basic concepts in the field of catering and corporate power, the analysis of world and Russian tendencies of development of the market of corporate power, the principles of organization of corporate catering, the equipment and technologies used in the catering and paid attention to the culture of service.
In the second chapter presents a General overview and analysis of busi-ness, dining room ÐÐÐ Â«LIVERPOOLÂ», considers the variants of application of various schemes of organization of corporate nourishment, the necessity of diver-sification of business.
In the third chapter of dissertation presents the sequence of the organization of corporate nourishment, the calculations of economic activities in stem ÐÐÐ "LIVERPOOL" when introducing catering. In the paper the technique of definition of quality of service, in which the ratio is applied, enabling one to quantitatively compare the relative level of quality of products of public catering and service culture.
It all technological and economic calculations are based on real models of public catering enterprises. The thesis was made on the basis of the practical experience of expert in the field of technology and organization of restaurant business in opening and development of catering enterprises, in St. Petersburg.