title: Ð¡Ð¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð² ÑÑÐµÑÐµ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°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: Perfection of the personnel motivation system in the area of service
Creators: name: Ð¡Ð¾Ð±Ð¾Ð»ÐµÐ²Ð°, ÐÑÐµÐ½Ð¸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: Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ñ
ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼
Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ñ
Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ñ
ÑÐµÑÑÐ¾ÑÐ°Ð½Ð½ÑÐ¹ Ð±Ð¸Ð·Ð½ÐµÑ
motivation
personnel managment
material motivation
intangible motivation
restaurant business

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½ Â«MarketplaceÂ».
Ð¦ÐµÐ»Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð°Ð½Ð°Ð»Ð¸Ð· Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð´Ð»Ñ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¸ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ.
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ Â«MarketplaceÂ» Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¾ ÑÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¸ Ð¸ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ðµ Ð½Ð¾Ð²Ð¾Ð¹ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ. 
ÐÑÐ»Ð° Ð´Ð°Ð½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÑÑÑÐµÑÑÐ²ÑÑÑÐµÐ¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ñ ÑÑÑÐ´Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Â«MarketplaceÂ». ÐÑÑÐ»ÐµÐ´ÑÑ Ð´Ð°Ð½Ð½ÑÑ ÑÐ¸ÑÑÐµÐ¼Ñ, Ð±ÑÐ»Ð¾ Ð²ÑÑÑÐ½ÐµÐ½Ð¾, ÑÑÐ¾ Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾ÑÑÑÑÑÑÐ²ÑÐµÑ Ñ 1 Ð³ÑÑÐ¿Ð¿Ñ Ð»Ð¸Ð½ÐµÐ¹Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° - ÐºÐ°ÑÑÐ¸ÑÑ Ð¸ ÑÐ¾ÑÑÐµÑ. Ð¢Ð°ÐºÐ¶Ðµ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¾Ð¿ÑÐ¾Ñ ÑÑÐµÐ´Ð¸ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¸ Ð³Ð¾ÑÑÐµÐ¹, Ð² ÑÐ¾Ð´Ðµ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð²ÑÑÑÐ½Ð¸Ð»Ð¾ÑÑ, ÑÑÐ¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¸ Ð´Ð¾Ð²Ð¾Ð»ÑÐ½Ñ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ¸ÑÑÐµÐ¼Ð¾Ð¹, Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¹ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ, Ð° Ð³Ð¾ÑÑÐ¸ Ð¾ÑÑÐ°Ð»Ð¸ÑÑ Ð½ÐµÐ´Ð¾Ð²Ð¾Ð»ÑÐ½Ñ ÑÑÐ¾Ð²Ð½ÐµÐ¼ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ°Ð¼Ð¸ Ð² Ð±Ð°ÑÐµ. Ð ÑÐ²ÑÐ·Ð¸ Ñ ÑÑÐ¸Ð¼ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð¼Ð¾ÑÐ¸Ð²Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ¸ÑÑÐµÐ¼Ð° Ð´Ð»Ñ ÐºÐ°ÑÑÐ¸ÑÐ¾Ð² Ð¸ ÑÐ¾ÑÑÐµÑ Ð¸ Ð½ÐµÐ¼Ð°ÑÐµÑÐ¸Ð°Ð»ÑÐ½Ð°Ñ Ð´Ð»Ñ Ð±Ð°ÑÐ¼ÐµÐ½Ð¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
ÐÐ½Ð°Ð»Ð¸Ð· ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð¿Ð¾ÑÐ»Ðµ Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹, Ð¿Ð¾Ð²ÑÑÐ¸ÑÑÑ ÑÑÐ¾Ð²ÐµÐ½Ñ ÑÑÑÐ´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ ÑÐ²ÐµÐ»Ð¸ÑÐ¸ÑÑÑ Ð´Ð¾ÑÐ¾Ð´.
Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ°ÐºÐ¸Ðµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¿Ð¾Ð·Ð½Ð°Ð½Ð¸Ñ, ÐºÐ°Ðº Ð°Ð½Ð°Ð»Ð¸Ð·, ÑÐ¸Ð½ÑÐµÐ·, ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ, ÑÐ¾ÑÐ¼Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¸ Ð´ÐµÐ´ÑÐºÑÐ¸Ñ.
description: The object of the study is the restaurant "Marketplace".
The purpose of the research: analysis of the current motivation system and the development of recommendations for improving the material and intangible motivational system.
Based on the analysis of Â«MarketplaceÂ» motivation system, an improvement of the material motivation system and the introduction of a new intangible motivation system are proposed.
An assessment was made of the existing labor motivation system in the restaurant "Marketplace". Studying this system, it was found that the material motivational system is absent in 1 group of line staff - cashiers and hostesses. A survey was also conducted among the staff and guests, during which it turned out that the staff were satisfied with the intangible motivational system operating in the restaurant, while the guests were unhappy with the level of service and drinks at the bar. In this regard, in the third chapter a material motivational system was developed for cashiers and hostesses and intangible for bartenders of the restaurant.
The analysis of economic efficiency has shown that after the im-plementation of the proposed measures, the level of labor of the personnel will increase and the income will increase.
In this work, we used such methods of knowledge as: analysis, synthesis, classification, formalization and deduction.