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° Ð¼ÐµÐºÑÐ¸ÐºÐ°Ð½ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð½Ð° 50 Ð¼ÐµÑÑ Ð² ÐÐ°Ð»Ð¸Ð½Ð¸Ð½ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
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: The organization of production and trade activitiesmexican cuisine restaurant for 50 seatsin Kalininsky district of St. Petersburg
Creators: name: Ð¡Ð»ÐµÐ¿ÑÐ½, ÐÐ²Ð³ÐµÐ½Ð¸Ð¹
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
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ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
restaurant
production and trade activities
technological calculations
economic indicators

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description: Mexican cuisine is popular all over the world, thanks to the large number of meat, fried and flour dishes, which, for the most part, are made from products grown in this state. Currently, in Russia, including in the regions of the country, you can find a large number of restaurants with a varied cuisine, borrowed from various countries of the world. There are two trends in modern catering establishments: the desire for uniqueness and sophistication of the chosen cuisine and culture; many assortments of national dishes and drinks. The peculiarity of Mexican dishes is the presence of a large number of different spices and the constant chili pepper, without which not a single Mexican dish can do. As for meat products, in most cases Mexicans use pork, beef, veal, lamb and poultry. One of the important components of Mexican cuisine is hot sauces âmoleâ and âsalsaâ, which complement the taste of main dishes. Another characteristic feature of Mexican cuisine is the use of various varieties of corn as the main component of various national Mexican dishes: corn is used in al-most all dishes, ranging from âhard beerâ to the flat tortilla, better known as tortilla. Traditional tortillas made from corn flour are present on the menu of every Mexican restaurant. They can also be used to prepare the popular taco dish, which uses se-lected beef as a filling. The success of a restaurant is made up of many factors. Strange as it may seem, eve-rything down to the smallest detail is important: from the appearance and behavior of the waiter to the shine of the plates. But there are many key factors that any restaurant should consider. However, the formula should always and everywhere be applied: everything is good in moderation. In my case, this will mean that I will not abuse the excessive decoration of retail premises. Our design will be quite simple. The restaurants opening hours are from 12:00 to 24:00. The operating hours of the hot shop are from 10:00 to 24:00. The operational schedule of the hot shop is pre-sented in Table 2.20. To ensure an even load on the workshop workers, as well as taking into account the timing of the sale of finished culinary products and the sanitary and hygienic require-ments for them, the preparation of dishes in the hot workshop is carried out in small batches, taking into account the flow of consumers for each hour of the hallâs opera-tion. For this purpose, a schedule for the sale of dishes in the hot shop has been devel-oped and is presented in Table 2.21. The technological schedule for heat treatment of culinary products is presented in Ta-ble 2.22. It specifies thermal operations during the direct preparation of culinary products before their sale. Thermal operations when preparing workpieces: 1) hot appetizers: sautÃ©ing onions, roasting peppers; 2) soups: cooking fish broth, cooking chicken broth, cooking meat broth, sautÃ©ing vegetables, cooking beans; 3) main hot dishes: cooking sauce from tomatoes, onions, olives and garlic; cooking tomato sauce, frying chicken, cooking rice, sautÃ©ing vegetables; stewing pork in sauce; cooking beans. The staff will include cooks, cleaners, dishwashers, bartenders, 1 head waiter, 1 ac-countant-calculator, administrator, director and 1 deputy director. Each of them has their own schedule for going to work and their own salary. The shop structure of the restaurant will include: cold shop; hot; finishing shop; washing of kitchen utensils and washing of dining room dishes; The work schedule of each staff member will be linear (with the exception of the di-rector and his deputy, who can work on a tape schedule), but not everyone will have the same working days and hours. The two-week staff reporting schedule is presented in Table 3.2 A job description for a chef has been drawn up. The scope of occupational safety and health includes: ensuring normal conditions for human work, safety and, accordingly, efficiency. The Occupational Safety and Health Commission is responsible for the placement of household, administrative and tech-nical premises, which must comply with the domestic requirements of the current codes of laws. The group of administrative and utility premises includes: dressing rooms; room for workers rest; toilets; laundry. The technical group includes: transformer department of refrigeration chambers; heating point-boiler room. Utility rooms include: a storage room for cleaning equipment with cleaning and dis-infecting substances; corridor or tunnel for removing waste from the building. To prevent possible intersections of flows and violations of sanitary safety rules, it is necessary to place these premises blocks separately from the production lines. In the wardrobes we will have double cabinets with two shelves with one door for separate storage of street clothes and special clothing. Toilets will be located as part of household premises, with entrance from the wardrobes. Each toilet chamber will have a sink and a faucet with mixer. Be sure to have a roll of toilet paper and a roll of paper towel. Warehouses will be located on the second floor. Dressing rooms with toilets for workers are in the basement.