Improvement of services in the public dining facilityin order to enhance its competitiveness
| Jazyk: | ruština |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
конкÑÑенÑоÑпоÑобноÑÑÑ
competitiveness конкÑÑенÑÐ¸Ñ ÑÑÑекÑивноÑÑÑ ÑабоÑÑ ÑеÑÑоÑана public dining facilities restaurant efficiency обÑеÑÑвенное пиÑание ÑовеÑÑенÑÑвование деÑÑелÑноÑÑи performance improvement competition |
| DOI: | 10.18720/spbpu/3/2022/vr/vr22-3251 |
| Popis: | ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑоÑмиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑа Ð¼ÐµÑ Ð¿Ð¾ повÑÑÐµÐ½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобноÑÑи пÑедпÑиÑÑиÑ. РпÑоÑеÑÑе иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±Ñли ÑеÑÐµÐ½Ñ ÑледÑÑÑие задаÑи: ÐзÑÑиÑÑ Ð¾ÑновнÑе Ð¿Ð¾Ð´Ñ Ð¾Ð´Ñ ÑÐ¾Ð»ÐºÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑноÑÑи конкÑÑенÑоÑпоÑобноÑÑи. ÐзÑÑиÑÑ Ð²Ð»Ð¸Ñние ÑакÑоÑов на ÑÑÐ¾Ð²ÐµÐ½Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобноÑÑи. ÐзÑÑиÑÑ ÑÑÑаÑегии, повÑÑаÑÑие ÑÑÐ¾Ð²ÐµÐ½Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобноÑÑи пÑедпÑиÑÑÐ¸Ñ Ð² ÑекÑоÑе обÑеÑÑвенного пиÑаниÑ. ÐпиÑаÑÑ Ð¾ÑганизаÑионно-ÑкономиÑеÑкÑÑ Ñ Ð°ÑакÑеÑиÑÑÐ¸ÐºÑ Ð¿ÑедпÑиÑÑиÑ. ÐÑовеÑÑи анализ конкÑÑенÑной ÑÑÐµÐ´Ñ Ð¿ÑедпÑиÑÑиÑ. РазÑабоÑаÑÑ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ Ð¿Ð¾ ÑовеÑÑенÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑенÑоÑпоÑобноÑÑи пÑедпÑиÑÑиÑ. ÐÑениÑÑ ÑÑÑекÑивноÑÑÑ Ð¿Ñедлагаемого комплекÑа меÑ. РабоÑа вÑполнена в ÑооÑвеÑÑÑвии Ñ Ð´ÐµÑÑелÑноÑÑÑÑ ÐÐР«РУССÐÐЯ РЫÐÐÐÐл. Ð Ñ Ð¾Ð´Ðµ ÑабоÑÑ Ð±Ñли ÑаÑÑмоÑÑÐµÐ½Ñ Ð¾ÑганизаÑионно-ÑкономиÑеÑÐºÐ°Ñ Ñ Ð°ÑакÑеÑиÑÑика и конкÑÑенÑÐ½Ð°Ñ ÑÑеда пÑедпÑиÑÑиÑ. ÐÐ»Ñ ÑаÑÑеÑа оÑновнÑÑ ÑкономиÑеÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей в ÑабоÑе пÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ Ñ Ð°ÑакÑеÑиÑÑика ÑеÑÑÑÑного поÑенÑиала и динамика оÑновнÑÑ ÑкономиÑеÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей. РÑезÑлÑÑаÑе ÑабоÑÑ Ð±Ñли пÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ Ð°Ð½Ð°Ð»Ð¸Ð· деÑÑелÑноÑÑи пÑедпÑиÑÑÐ¸Ñ Ð¾Ð±ÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ Ð¸ ÑÑоÑмиÑован ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ Ð¿Ð¾ повÑÑÐµÐ½Ð¸Ñ ÐµÐ³Ð¾ конкÑÑенÑоÑпоÑобноÑÑи, а Ñакже оÑенка ÑÑÑекÑивноÑÑи пÑедложеннÑÑ Ð¼ÐµÑопÑиÑÑий. The given work focuses on the formation of a set of measures to improve the competitiveness of an enterprise. In the process of this research, the following tasks were solved: Explore the main approaches to interpreting the essence of competitiveness. Examine the impact of factors on the level of competitiveness. To study the strategies that tell the level of competitiveness of enterprises in the catering sector. Describe the organisational and economic characteristics of the enterprise. To analyse the competitive environment of the enterprise. To develop a set of measures to improve the competitiveness of the enterprise. Evaluate the effectiveness of the proposed set of measures. The work was carried out in accordance with the activities of Russkaya Rybalka LLC. In the course of the work, the organizational and economic characteristics and competitive environment of the enterprise were considered. To calculate the main economic indicators, the article presents the characteristics of the resource potential and the dynamics of the main economic indicators. As a result of the work, an analysis of the activities of the catering company was carried out and a set of measures to improve its competitiveness was formed, as well as an assessment of the effectiveness of the proposed measures. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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