Formation of the system of key indicators of the efficiency of the activity of public catering enterprise of St. Petersburg
| Jazyk: | ruština |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
efficiency
ÑÑÑекÑивноÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñели KPI key performance indicators integrated efficiency пÑедпÑиÑÑие обÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ ÐºÐ»ÑÑевÑе показаÑели ÑÑÑекÑивноÑÑи инÑегÑалÑÐ½Ð°Ñ ÑÑÑекÑивноÑÑÑ catering industry KPI indicators |
| DOI: | 10.18720/spbpu/3/2019/vr/vr19-2877 |
| Popis: | ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑеÑÑÑ Ð¿ÑедпÑиÑÑие обÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ Ð² СанкÑ-ÐеÑеÑбÑÑге â ÑеÑÑоÑан «A». Ð¦ÐµÐ»Ñ ÑабоÑÑ Ð·Ð°ÐºÐ»ÑÑаеÑÑÑ Ð² ÑазÑабоÑке ÑекомендаÑий по оÑенке ÑеализаÑии ÑÑÑаÑегии ÑазвиÑÐ¸Ñ Ð¿ÑедпÑиÑÑÐ¸Ñ Ð¾Ð±ÑеÑÑвенного пиÑаниÑ. ÐÑновной задаÑей данной ÑабоÑÑ ÑÑал анализ понÑÑÐ¸Ñ ÑÑÑекÑивноÑÑи и оÑобенноÑÑей оÑганизаÑий обÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ Ð´Ð°Ð»ÑнейÑего ÑоÑмиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑиÑÑÐµÐ¼Ñ ÐºÐ»ÑÑевÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей Ð´Ð»Ñ Ð¿ÑедпÑиÑÑий данной оÑÑаÑли. ТеоÑеÑиÑеÑкие ÑаÑÑÑ ÑабоÑÑ ÑоÑÑÐ¾Ð¸Ñ Ð¸Ð· анализа ÑволÑÑии и оÑновнÑÑ ÑовÑеменнÑÑ ÑенденÑий ÑазвиÑÐ¸Ñ Ð¿ÑедпÑиÑÑий обÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ Ð² РоÑÑии, ÑаÑÑмоÑÑÐµÐ½Ð¸Ñ ÑÑÑеÑÑвÑÑÑÐ¸Ñ ÐºÐ»Ð°ÑÑиÑикаÑий заведений изÑÑаемой оÑÑаÑли и иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑнка обÑеÑÑвенного пиÑÐ°Ð½Ð¸Ñ Ð² СанкÑ-ÐеÑеÑбÑÑге. ÐÑоÑÐ°Ñ ÑаÑÑÑ ÑабоÑÑ Ð¿ÑедÑÑавлÑÐµÑ Ñобой меÑодологиÑеÑкие Ð¿Ð¾Ð´Ñ Ð¾Ð´Ñ Ðº оÑенке ÑÑÑекÑивноÑÑи и опиÑÑÐ²Ð°ÐµÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñели KPI как инÑÑÑÑÐ¼ÐµÐ½Ñ Ð´Ð¾ÑÑÐ¸Ð¶ÐµÐ½Ð¸Ñ ÑÑÑаÑегиÑеÑкой Ñели пÑедпÑиÑÑÐ¸Ñ Ð¾Ð±ÑеÑÑвенно-го пиÑаниÑ. РпÑакÑиÑеÑкой ÑаÑÑи ÑабоÑÑ Ð½Ð° оÑновании вÑÑеизложеннÑÑ Ð¼ÐµÑодов пÑоведен ÑаÑÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей ÑÑÑекÑивноÑÑи Ð´Ð»Ñ ÑеÑÑоÑана «A», ÑазÑабоÑÐ°Ð½Ñ ÑекомендаÑии по ÑоÑмиÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑиÑÑÐµÐ¼Ñ KPI Ð´Ð»Ñ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ пÑедпÑиÑÑÐ¸Ñ Ð¸ ÑпоÑÐ¾Ð±Ñ ÑвелиÑÐµÐ½Ð¸Ñ ÐµÐ³Ð¾ ÑÑÑекÑивноÑÑи. The object of the study is a catering enterprise in St. Petersburg - the restaurant âAâ. The purpose of the work is developing recommendations for evaluating the implementation of the strategy for the development of a catering enterprise. The main objective of this work is analyzing the concepts of efficiency and features of catering industry for further development of key performance indicators for the organizations in the industry. The theoretical part of the work consists of an analysis of the evolution and main modern trends in the development of public catering enterprises in Russia, a review of the existing classifications of the institutions of the studied industry and the market research of the catering in St. Petersburg. The second part presents a methodological approach to evaluating the effectiveness and describes KPI indicators as a tool for achieving the strategic goal of catering industry. In the practical part of the work based on the above-mentioned methods there were calculated the KPI indicators of the restaurant «A», developed recommendations for the formation of KPI's for the company and ways to increase its efficiency. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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