FEEDBACK FROM MAGNIT CUSTOMERS AS A FACTOR IN SHAPING ITS COMPETITIVENESS

Abstract

Improving the equipment of the POP, increasing its operational processability, as well as reducing the metal and energy intensity are the main tasks facing the machine-building industry of the country. The methodological approach to solving this problem is the development of a rational classification, excluding its excessive detailing and features, systemically not significant for the operation of POP equipment. Based on the analysis of scientific and technical information in the field of food production, it has been established that it is expedient to classify the thermal equipment of the POP based on a combined functional and technological feature, which is the most informative. At the same time, the classification should take into account the production cycle of food products by a public catering enterprise (stages of POP production), the environment in which the heat treatment process is carried out, and the methods of its implementation.