Features of labor rating in trade and public catering

The article discusses the features of the labor rating in trade and public catering conditioned by the specifics of labor arrangement, requirements to the service and trade and operational personnel, modern changes of technological and labor processes. Attention is focused on selection of labor standards and preferable methods of labor rating in this area. The article is based on comparative analysis of the possibilities of application of existing methods of rating in the industrial production and in the trade services area. The article contains the author’s conclusions and recommendations taking into account peculiarities of rating in trade and public catering specifically in the conditions of intense development of trade as an independent area of human activity.

principles of labor rating, methods of labor rating, labor regulation, service personnel, size standards, norms of service, rated task, intensity of consumer streams, modern methods of trade, unstable (casual) works, method of integrated standards, standards of controllability