|
WAGA |
MOCNE STRONY |
WAGA |
SŁABE STRONY |
|
|
|
dobra lokalizacja |
|
brak mozliwosci awansow |
|
|
doswiadczona kadra |
|
malo przewidywalna liczba klientow oraz zamowien |
|
|
wysokiej jakosci potrawy |
|
niskie srodki finansowe na nowe przedsiewziecia |
|
|
dobra reputacja |
|
wysoka konkurencja na rynku lokalnym |
|
|
ciągłość w dostawach |
|
ograniczone godziny pracy |
|
|
duze zaangazowanie pracownikow oraz wlascicieli |
|
|
|
|
dobry kontakt miedzy pracownikami |
|
|
|
|
|
|
|
|
|
|
|
|
|
0 |
|
0 |
|
|
WAGA |
SZANSE |
WAGA |
ZAGROŻENIA |
|
|
zwiekszenie liczby potencjalnych klientow w okresie letnim |
|
wzrost sily konkurencyjnej innych restauracji |
|
|
mozliwosc zatrudnienia nowej kadry |
|
niesprzyjajaca pogoda w okresie letnim |
|
|
otworzenie filii lokalu |
|
wyjazd potencjalnych klientow poza miasto |
|
|
zmniejszenie kosztow produkcji, dzieki rabatom |
|
utrata srodkow finansowych |
|
|
inwestycja w nowy sprzet - skrócenie czasu oczekiwania |
|
zmiana trendu |
|
|
rozszerzenie oferty |
|
wzrost cen produktow spozywczych |
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0 |
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0 |
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5 |
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6 |
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7 |
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8 |
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ZESTAWIENIE ZBIORCZE WYNIKÓW |
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|
SZANSE |
ZAGROŻENIA |
|
|
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|
|
Strategia agresywna |
Strategia konserwatywna |
|
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|
|
0 |
0 |
Liczba interakcji |
|
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|
|
|
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|
|
|
0 |
0 |
Suma iloczynów |
|
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|
Strategia konkurencyjna |
Strategia defensywna |
|
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|
0 |
0 |
Liczba interakcji |
|
|
|
|
|
|
|
|
|
0 |
0 |
Suma iloczynów |
|
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Czy szanse, które mogą się pojawić spotęgują zidentyfikowane mocne strony? |
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|
szanse mocne strony |
zwiekszenie liczby potencjalnych klientow w okresie letnim |
mozliwosc zatrudnienia nowej kadry |
otworzenie filii lokalu |
zmniejszenie kosztow produkcji, dzieki rabatom |
inwestycja w nowy sprzet - skrócenie czasu oczekiwania |
rozszerzenie oferty |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
dobra lokalizacja |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
doswiadczona kadra |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
wysokiej jakosci potrawy |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
dobra reputacja |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
ciągłość w dostawach |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
duze zaangazowanie pracownikow oraz wlascicieli |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
dobry kontakt miedzy pracownikami |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
0 |
|
|
|
|
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|
0 |
0 |
0 |
|
|
0 |
|
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|
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|
|
0 |
0 |
0 |
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
Ranga |
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
Suma iloczynów |
|
0 |
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Czy zagrożenia, które mogą się pojawić osłabią zidentyfikowane mocne strony? |
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|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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|
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|
|
zagrożenia mocne strony |
wzrost sily konkurencyjnej innych restauracji |
niesprzyjajaca pogoda w okresie letnim |
wyjazd potencjalnych klientow poza miasto |
utrata srodkow finansowych |
zmiana trendu |
wzrost cen produktow spozywczych |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
dobra lokalizacja |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
doswiadczona kadra |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
wysokiej jakosci potrawy |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
dobra reputacja |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
ciągłość w dostawach |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
duze zaangazowanie pracownikow oraz wlascicieli |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
dobry kontakt miedzy pracownikami |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
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|
Czy szanse, które mogą się pojawić pozwolą przezwyciężyć istniejące słabości? |
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|
szanse słabe strony |
zwiekszenie liczby potencjalnych klientow w okresie letnim |
mozliwosc zatrudnienia nowej kadry |
otworzenie filii lokalu |
zmniejszenie kosztow produkcji, dzieki rabatom |
inwestycja w nowy sprzet - skrócenie czasu oczekiwania |
rozszerzenie oferty |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
brak mozliwosci awansow |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
malo przewidywalna liczba klientow oraz zamowien |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
niskie srodki finansowe na nowe przedsiewziecia |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
wysoka konkurencja na rynku lokalnym |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
ograniczone godziny pracy |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
|
|
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|
Czy zagrożenia, które mogą się pojawić spotęgują występujące słabości? |
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|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
zagrożenia słabe strony |
wzrost sily konkurencyjnej innych restauracji |
niesprzyjajaca pogoda w okresie letnim |
wyjazd potencjalnych klientow poza miasto |
utrata srodkow finansowych |
zmiana trendu |
wzrost cen produktow spozywczych |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
brak mozliwosci awansow |
1 |
|
|
|
|
|
|
|
|
0 |
1 |
0 |
|
|
|
|
|
|
|
malo przewidywalna liczba klientow oraz zamowien |
1 |
|
|
|
|
|
|
|
|
0 |
1 |
0 |
|
|
|
|
|
|
|
niskie srodki finansowe na nowe przedsiewziecia |
1 |
|
|
|
|
|
|
|
|
0 |
1 |
0 |
|
|
|
|
|
|
|
wysoka konkurencja na rynku lokalnym |
1 |
|
|
|
|
|
|
|
|
0 |
1 |
0 |
|
|
|
|
|
|
|
ograniczone godziny pracy |
1 |
|
|
|
|
|
|
|
|
0 |
1 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
5 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
10 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Czy zidentyfikowane słabości nie pozwolą na wykorzystanie szans które mogą się pojawić? |
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|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
słabe strony szanse |
brak mozliwosci awansow |
malo przewidywalna liczba klientow oraz zamowien |
niskie srodki finansowe na nowe przedsiewziecia |
wysoka konkurencja na rynku lokalnym |
ograniczone godziny pracy |
0 |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
zwiekszenie liczby potencjalnych klientow w okresie letnim |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
mozliwosc zatrudnienia nowej kadry |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
otworzenie filii lokalu |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
zmniejszenie kosztow produkcji, dzieki rabatom |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
inwestycja w nowy sprzet - skrócenie czasu oczekiwania |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
rozszerzenie oferty |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Czy zidentyfikowane siły pozwolą wykorzystać szanse które mogą się pojawić? |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
mocne strony szanse |
dobra lokalizacja |
doswiadczona kadra |
wysokiej jakosci potrawy |
dobra reputacja |
ciągłość w dostawach |
duze zaangazowanie pracownikow oraz wlascicieli |
dobry kontakt miedzy pracownikami |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
zwiekszenie liczby potencjalnych klientow w okresie letnim |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
mozliwosc zatrudnienia nowej kadry |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
otworzenie filii lokalu |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
zmniejszenie kosztow produkcji, dzieki rabatom |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
inwestycja w nowy sprzet - skrócenie czasu oczekiwania |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
rozszerzenie oferty |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Czy zidentyfikowane siły pozwolą przezwyciężyć zagrożenia które mogą się pojawić? |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
mocne strony zagrożenia |
dobra lokalizacja |
doswiadczona kadra |
wysokiej jakosci potrawy |
dobra reputacja |
ciągłość w dostawach |
duze zaangazowanie pracownikow oraz wlascicieli |
dobry kontakt miedzy pracownikami |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
|
|
|
|
|
|
wzrost sily konkurencyjnej innych restauracji |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
niesprzyjajaca pogoda w okresie letnim |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
wyjazd potencjalnych klientow poza miasto |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
utrata srodkow finansowych |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
zmiana trendu |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
wzrost cen produktow spozywczych |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
0 |
|
|
|
|
|
|
|
|
|
0 |
0 |
0 |
|
|
|
|
|
|
|
Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
|
|
Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
|
|
|
|
|
|
Ranga |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Suma interakcji |
|
0 |
|
|
|
|
|
|
|
|
Suma iloczynów |
|
0 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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Czy zidentyfikowane słabości wzmocnią siłę oddziaływania zagrożeń, które mogą się pojawić? |
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słabe strony zagrożenia |
brak mozliwosci awansow |
malo przewidywalna liczba klientow oraz zamowien |
niskie srodki finansowe na nowe przedsiewziecia |
wysoka konkurencja na rynku lokalnym |
ograniczone godziny pracy |
0 |
0 |
0 |
0 |
Waga |
Liczba interakcji |
Iloczyn wag i interakcji |
Ranga |
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wzrost sily konkurencyjnej innych restauracji |
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0 |
0 |
0 |
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niesprzyjajaca pogoda w okresie letnim |
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0 |
0 |
0 |
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wyjazd potencjalnych klientow poza miasto |
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0 |
0 |
0 |
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utrata srodkow finansowych |
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0 |
0 |
0 |
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zmiana trendu |
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0 |
0 |
0 |
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wzrost cen produktow spozywczych |
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0 |
0 |
0 |
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0 |
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0 |
0 |
0 |
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0 |
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0 |
0 |
0 |
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0 |
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0 |
0 |
0 |
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Waga |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
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Liczba interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
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Iloczyn wag i interakcji |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
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Ranga |
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Suma interakcji |
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0 |
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Suma iloczynów |
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0 |
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