title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ 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: Development of a professional training system in the hospitality industry
Creators: name: ÐÑÐ·Ð½ÐµÑÐ¾Ð²Ð°, ÐÐ¸ÐºÑÐ¾ÑÐ¸Ñ
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: 2020
Subjects: Ð¾Ð±ÑÑÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð½Ð¾ÑÑÐ¸ Ð² Ð¾Ð±ÑÑÐµÐ½Ð¸Ð¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
Ð¿Ð»Ð°Ð½ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°
personnel training
personnel training system
definition of personnel training
personnel training plan

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð°Ð½Ð°Ð»Ð¸Ð·Ñ ÑÑÑÐµÑÑÐ²ÑÑÑÐµÐ³Ð¾ Ð¼ÐµÑÐ¾Ð´Ð° Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ, Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±Ð¾Ð»ÐµÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾Ð³Ð¾.
ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:
1. Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐµÐ¹ Ð¿ÑÐ°ÐºÑÐ¸Ðº Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð² ÑÑÐµÑÐµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ; 
2. Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ ÑÐ¸Ð»ÑÐ½ÑÑ Ð¸ ÑÐ»Ð°Ð±ÑÑ ÑÑÐ¾ÑÐ¾Ð½ Ð¿ÑÐ°ÐºÑÐ¸Ðº Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ; 
3. ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ.
ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÐÐÐ Â«ÐÐ° ÐÐ°ÑÐ°ÑÂ». 
Ð¦ÐµÐ»ÑÑ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²ÐºÐ¸ 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 Ð°Ð½Ð°Ð»Ð¸Ð· Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ ÐºÐ¾Ð½ÑÐ°ÐºÑÐ½Ð¾Ð³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
Ð ÑÐ¾Ð´Ðµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð²ÑÑÐ²Ð»ÐµÐ½ ÑÑÐ´ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐºÐ¾Ð². ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð²ÑÑÐ²Ð»ÐµÐ½Ð½ÑÑ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐºÐ¾Ð² ÑÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð´Ð»Ñ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¾Ð±ÑÑÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° Ð¾Ð¶Ð¸Ð´Ð°ÐµÐ¼Ð¾Ð³Ð¾ ÑÐ¾ÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐµÐºÑÐ° Ð¾Ñ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹.
ÐÐ½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾Ð²ÑÑÐ¸Ñ ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÐ´Ð¾Ð²Ð»ÐµÑÐ²Ð¾ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ ÐºÐ»Ð¸ÐµÐ½ÑÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ²ÐµÐ»Ð¸ÑÐ¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»Ð¸Ð·Ð¼ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð².
description: This work is devoted to the analysis of the existing method of vocational training in a restaurant and the development of a more effective one. Tasks that were solved during the research:
1. Identify practical training practices for staff in the field of catering;
2. Identification of strengths and weaknesses in the training of personnel in the restaurant;
3. Development of recommendations on the formation of a system of professional training of personnel in a restaurant.
The object of study is LLC âOn Paraâ.
The purpose of the preparation of final qualification work is the analysis and development of measures to form a system training of restaurant contact personnel.
In the course of the study of the personnel training system, a number of shortcomings were identified. Based on the identified shortcomings, measures were formed to form a personnel training system. The expected social effect of the implementation of measures is estimated.
The implementation of the proposed activities will increase the level of customer satisfaction of the restaurant, as well as increase the professionalism of employees.