title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ¸ÑÑÐµÐ¼Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ»ÑÐ³ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸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 quality control system for services at a hospitality enterprise
Creators: name: ÐÐµÐ½ÐºÐ¸Ð½Ð°, ÐÐ»ÑÐ³Ð°
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: 2022
Subjects: ÐºÐ°ÑÐµÑÑÐ²Ð¾
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ÑÐ¸ÑÑÐµÐ¼Ð° Ñ Ð°ÑÑÐ¿-Ð³Ð¾ÑÑ
Ð±Ð°Ð½ÐºÐµÑÐ½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾-ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°
ÑÐ¿Ð¾ÑÐ¾Ð±Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÐ´Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸
quality
theoretical foundations
types
quality assessment methods
haccp-gost system
banquet restaurant
organizational and economic characteristics
quality control methods
quality audit
quality assessment indicators
economic assessment

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description: The theme of the final qualification work: "Development of a quality control system for services at a hospitality enterprise." The object of the study is the banquet restaurant "Spring". On the basis of this restaurant chain, a study was made of the impact of the introduction of measures to check the control and quality of services on the company's profit. A study of the competitive environment was made. The purpose of the final qualification work is to analyze the quality of services provided in the company and develop a program to improve the quality of services. Since quality is one of the main criteria in the re-selection of services, the focus of the work was on developing ways to maintain a high level of company quality. In the first part of the work, a complete analysis of the concept of quality from a scientific point of view was carried out based on currently used documents and concepts. All scientific data are obtained from reliable sources or regulatory documents (GOSTs, San-Pins, etc.) Measures have been developed to improve the quality of services, checklists for assessing the quality of the company's main services. An assessment of the effectiveness of the measures introduced was made. Created revenue and cost forecasts for proposed service improvement measures. Based on the forecast, conclusions were drawn about the rationality of introducing all the necessary measures. The introduction of measures to check and control the quality of services will increase the profit of the company.