title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð»Ð¸ÑÐ¾Ð²ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¸ÑÐ¾ÑÐ½Ð°Ñ, Ð´.24
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Organization of production and trade activities of the Lithuanian cuisine restaurant at the address: St. Petersburg, Kirochnaya Street, 24
Creators: name: ÐÐ¸Ð³ÑÐ»Ð¸Ð½Ð°, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð»Ð¸ÑÐ¾Ð²ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
restaurant
Lithuanian cuisine
production and trading activities
menu
production program

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description: This graduate qualification work is devoted to the formation of production and trade activities and project development of the restaurant Lithuanian cuisine in the Central district of St. Petersburg. Tasks that were solved in the course of the final qualifying work: - analyzing the peculiarities of the area of activity of the enterprise and served contingent of consumers; - development of menu and technological documentation for the restaurant of Lithuanian cuisine; - development of technological schemes of the production process of cooking products in the catering enterprise, as well as a complex scheme of cooking national Lithuanian dishes from potatoes; - creation of the organizational structure of the enterprise management; - development of security of the enterprises activity; - development of the economic component of the enterprise; - development of planning solution for the restaurant for 57 seats. In this work, the conducted marketing research allowed to identify potential consumers. The concept of the restaurant of Lithuanian cuisine was developed, the capacity was justified, and the working mode was established - from 10:00 to 23:00. The total number of consumers in the projected restaurant for the day amounted to 271 people, and the number of consumed dishes - 994 pieces. The menu was developed, technological calculations were made, and the necessary equipment was selected. On the basis of the calculations made, the layout solution of the designed restaurant premises was developed, the total area of which amounted to 345 m2. For successful functioning the linear-functional structure of enterprise management was accepted, the staff schedule of employees was developed, the number of which amounted to 33 people. Measures were developed to ensure safe and comfortable working conditions for the staff. Calculation of economic indicators confirmed the feasibility of opening the projected enterprise and the possibility of its successful functioning in St. Petersburg. The following databases were used in the marketing research the following databases were used: CIAN, Avito. Technological calculations were carried out using a package of programs: Microsoft Excel, Microsoft Word. When performing the graphical part used a package of programs: nanoCAD.