title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð±ÑÐµÐ½Ð´Ð¾Ð¼ Ð³.ÐÐµÐ¶ÐµÑÐº Ð¢Ð²ÐµÑÑÐºÐ¾Ð¹ Ð¾Ð±Ð»Ð°ÑÑ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
Creators: name: ÐÑÐ¾ÐºÐ¾Ð¿ÐµÐ½ÐºÐ¾Ð²Ð°, ÐÐ½Ð°ÑÑÐ°Ñ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: ÐÐ¸ÑÐµÐ²ÑÐµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
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description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð±ÑÐµÐ½Ð´Ð¾Ð¼ Ð³. ÐÐµÐ¶ÐµÑÐº Ð¢Ð²ÐµÑÑÐºÐ¾Ð¹ Ð¾Ð±Ð»Ð°ÑÑÐ¸Â». Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð° Ð³. ÐÐµÐ¶ÐµÑÐº Ð¢Ð²ÐµÑÑÐºÐ¾Ð¹ Ð¾Ð±Ð»Ð°ÑÑÐ¸ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ ÐµÐ³Ð¾ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð² ÑÐ°Ð±Ð¾ÑÑ ÑÐ¸Ð¿Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ Ð²ÑÐ±Ð¾Ñ Ð¼Ð°Ð»Ð¸Ð½Ñ ÐºÐ°Ðº Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð° Ð³. ÐÐµÐ¶ÐµÑÐº Ð¢Ð²ÐµÑÑÐºÐ¾Ð¹ Ð¾Ð±Ð»Ð°ÑÑÐ¸. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð½Ð°ÑÑÐ½ÑÐµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐ»ÐºÐ¸ Ð´Ð»Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð° Ð² Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¸Ð¿Ð¾Ð²Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ. ÐÐ¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐ¸Ñ ÐºÐ°ÑÐµ Ð² Ð³. ÐÐµÐ¶ÐµÑÐºÐµ Ð¾ÑÐµÐ½ÐµÐ½Ð° Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ Ð¸ Ð²ÑÐ±ÑÐ°Ð½Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÐ±ÑÐµÐ½Ð´Ð¸Ð½Ð³Ð° ÐºÐ°ÑÐµ Ñ ÑÑÐµÑÐ¾Ð¼ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð° â Ð¼Ð°Ð»Ð¸Ð½Ñ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼Ð°Ð»Ð¸Ð½Ñ ÑÐ°Ð·Ð½ÑÑ ÑÐ¿Ð¾ÑÐ¾Ð±Ð¾Ð² Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸.Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÑÐ¼Ð¼Ð°ÑÐ½Ð¾Ð¹ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð¾Ð¹ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð² Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð²ÑÑÐ¾ÐºÐ¾Ð¹ Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´ÑÐµÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ ÑÐ²ÐµÐ¶ÑÑ Ð¸ ÑÑÐ±Ð»Ð¸Ð¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ Ð¼Ð°Ð»Ð¸Ð½Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¼ÐµÐ½Ñ Ð¸Ð· 6 Ð½Ð°Ð¸Ð¼ÐµÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±Ð»ÑÐ´ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ°ÑÑÑ Ð½Ð° Ð½Ð¾Ð²ÑÐ¹ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÑÑÐµÐºÑ Ð¾Ñ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¼ÐµÐ½Ñ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ, Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¼Ð¾Ð³ÑÑ Ð±ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸ÐµÐ¹ ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ ÑÐµÑÑÑÑÐ° Ð´Ð»Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´Ð²Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÑÐµÑÐ¾Ð¼ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐµÐ½Ð´Ð° Ð³Ð¾ÑÐ¾Ð´Ð° ÐÐµÐ¶ÐµÑÐº.
description: The topic of the final qualification work is the development of a set of measures for managing the gastronomic brand of Bezhetsk Tver region. The purpose of this work is to substantiate the gastronomic brand of Bezhetsk in the Tver region and develop a set of measures for its implementation in the work of a typical food company. The choice of raspberries as a gastronomic brand in Bezhetsk, Tver region was justified in this paper. The scientific prerequisites for the introduction of a gastronomic brand in the activities of a typical cafe are considered. Based on the results of the analysis of the production and trade activities of existing cafes in Bezhetsk, their competitiveness was assessed and a public catering company was selected for the introduction of a gastronomic brand. The concept of rebranding the cafe has been developed, taking into account the introduction of a gastronomic brand-raspberries. The study of raspberry quality indicators of different processing methods was carried out. The results of the study of the total antioxidant activity showed that in the health food industry, it is recommended to use fresh and freeze-dried raspberries to obtain products of high biological value. A gastronomic menu of 6 types of dishes has been developed and technological maps for a new product range have been drawn up. The economic effect of the introduction of a gastronomic menu is calculated. The results obtained in the course of the study can be used by the administration of the cafe in question as a resource for marketing promotion of the enterprise, taking into account the gastronomic brand of the city of Bezhetsk.