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¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ¾Ð¶ÐµÐ²ÐµÐ½Ð½Ð°Ñ Ð»Ð¸Ð½Ð¸Ñ, Ð´. 40Ð
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 trading activities of the restaurant at the address: St. Petersburg, Kozhevennaya line, 40E
Creators: name: ÐÐ¾Ð»Ð¾ÑÐºÐ¸Ð½, ÐÐ³Ð¾Ñ
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: 2022
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¸ÑÐ°Ð»ÑÑÐ½Ñ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
italian cuisine
production and trade activities
menu
production program

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description: The purpose of this work is to calculate and to design the restaurant of Italian cuisine. The tasks addressed during the course of the final qualification work are as follows: 1. Conducting market analysis and market research; 2. Development of menus, planning and calculation of menus, production programme of the enterprise; 3. Development of the organizational structure of the enterprise management, occupational health and safety measures; 4. Economic calculation of the main indicators of production, trade and financial activities of the enterprise.In this paper, a marketing study was carried out, which made it possible to choose the optimal location for the designed enterprise and to identify potential consumers. The concept of the restaurant has been developed, its capacity has been justified and the operating mode has been established. The total number of visitors per day in the projected restaurant was determined. The menu has been developed, technological calculations have been made, the necessary equipment has been selected. Based on the calculations, a layout of the designed restaurant premises has been developed, the total area of ââwhich was 351 m2. A restaurant management scheme has been drawn up, a staffing table has been developed. The number of employees is 39 people, 17 of whom are employed in the production department. A two-week schedule for the staff, the restaurant waiterâs job description and the service standard have been compiled. Suppliers are identified. Measures have been developed to ensure that the workplace is as comfortable and safe as possible. The calculation of the annual economic indicators of the restaurant's activity has been made: the annual turnover is 178738,54 thousand rubles, gross income is 79977,92 thousand rubles, net profit is 310,65 thousand rubles, the advanced capital is 4923,82 thousand rubles. Based on the data, we can conclude that it is advisable to open an Italian cuisine restaurant, it will not only be popular, but will also achieve effective results in its activities. After 2 years, this catering establishment will begin to make a profit.