БЕНЧМАРКИНГ КАК ИНСТРУМЕНТ ПОВЫШЕНИЯ КОНКУРЕНТОСПОСОБНОСТИ ПРЕДПРИЯТИЯ ОБЩЕСТВЕННОГО ПИТАНИЯ

Authors

  • Сергей Анатольевич Пташкин Author

Keywords:

benchmarking, public catering, public catering enterprise, increasing competitiveness

Abstract

The article discusses the features of using benchmarking as a tool to increase the competitiveness of catering enterprises. We study the essence of benchmarking, its goals and objectives, sequential actions, types. The role of benchmarking in improving the competitiveness of public catering enterprises is determined.

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Published

2020-01-15

Issue

Vol. 20 No. 1 (2020)

Section

Статьи

How to Cite

Пташкин С.А. БЕНЧМАРКИНГ КАК ИНСТРУМЕНТ ПОВЫШЕНИЯ КОНКУРЕНТОСПОСОБНОСТИ ПРЕДПРИЯТИЯ ОБЩЕСТВЕННОГО ПИТАНИЯ // Bulletin of the Expert Council. 2020. Vol. 20, no. 1. P. 105–111.