Курсовая Организация рабочих мест в кафе

Table of contents
Introduction 3
CHAPTER 1 THEORETICAL BASIS OF WORK 5
eleven. The essence of workplace organization, its elements and their characteristics 5
12. Improving the organization of labor in the workplace 8
CHAPTER 2. ANALYSIS OF LABOUR ORGANIZATION 20 subdivisions in the test
2.1. Characteristics of units 20 major economic indicators
2.2. Planning and equipping of workplaces production hall Cafe 27
2.3. Condition of service jobs 32
2.4. State regulation and remuneration 36
2.5. Analysis of the use of working time 42
2.6. Terms and conditions of workers 46
2.7. The qualification structure of the working production plant, staff turnover 52

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