title: Ð¢ÑÑÐ´Ð¾Ð²ÑÐµ ÑÐµÑÑÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ
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: Employment resources, catering companies and assessment of their efficiency
Creators: name: ÐÑÐ»Ð´Ð°ÐºÐ¾Ð²Ð°, ÐÐ°ÑÑ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: 2019
Subjects: ÑÑÑÐ´Ð¾Ð²ÑÐµ ÑÐµÑÑÑÑÑ
ÑÐµÑÑÐ¾ÑÐ°Ð½Ñ
ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÑÑÐ´Ð°
Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
workforce
restaurants
labor efficiency
catering

description: 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¶ÐµÐ¹ ÐÐ²ÑÐ°Ð·Ð¸ÑÂ».
Ð¦ÐµÐ»ÑÑ 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· ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ ÐÐÐ Â«ÐÐ¸ ÐÐ¶ÐµÐ¹ ÐÐ²ÑÐ°Ð·Ð¸ÑÂ» Ð´Ð»Ñ Ð¿ÑÐ¸Ð½ÑÑÐ¸Ñ ÑÐµÑÐµÐ½Ð¸Ð¹ Ð¾ Ð¼ÐµÑÐ°Ñ Ð¿Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð²ÑÑÐ°Ð±Ð¾ÑÐºÐ¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°Ð¼Ð¸. 
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÑÐ½ÐºÐ° Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð±ÑÐ»Ð¸ Ð²ÑÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ ÑÐµÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð² Â«ÐÐ°Ð¿Ð° ÐÐ¶Ð¾Ð½ÑÂ».
ÐÑÐ»Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð´Ñ Ð´Ð»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð²ÑÑÑÑÐºÐ¸, Ð¾Ð¿ÑÐ¸Ð¼Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ, ÑÑÐ¾ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÑÐµÐ±ÑÑÑÐ¸Ðµ ÑÐ»ÑÑÑÐµÐ½Ð¸Ñ, ÑÐ²Ð»ÑÑÑÑÑ ÑÑÐ°Ñ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð´Ð¾Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð¾Ð² Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð².
Ð¡Ð´ÐµÐ»Ð°Ð½ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð· Ð²ÑÑÑÑÐºÐ¸ Ð¸ Ð·Ð°ÑÑÐ°Ñ Ð¾Ñ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¼ÐµÑ Ð¿Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
 Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿ÑÐ¾ÐµÐºÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐ´Ð¾Ð²ÑÑ ÑÐµÑÑÑÑÐ¾Ð² Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«ÐÐ°Ð¿Ð° ÐÐ¶Ð¾Ð½ÑÂ».
Ð ÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¼ÐµÑ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÑ Ðº Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð²ÑÑÑÑÐºÐ¸ Ð¸ ÑÐ¸ÑÑÐ¾Ð¹ Ð¿ÑÐ¸Ð±ÑÐ»Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
â
description: The object of the study is LLC "PJ Eurasia".
The purpose of the final qualifying work is to analyze the workforce at the company "PJ Eurasia" to make decisions on measures to improve the productivity of employees. 
Based on the analysis of the catering market, the main competitors of the Papa John's restaurant chain were identified.
Methods have been developed to increase revenue, optimize workforce and identified that the factors requiring improvement are staff, assortment and the introduction of additional ways to motivate employees.
The forecast of revenue and costs from the implementation of measures to improve the competitiveness of the restaurant.
 A project of measures to improve the workforce and improve the quality of service of the restaurant "Papa Jones"has been developed.
The implementation of the measures will lead to an increase in revenue and net profit of the restaurant.