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¸ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ 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¿ÑÐ¾ÑÐ¿ÐµÐºÑ Ð­Ð½Ð³ÐµÐ»ÑÑÐ°, Ð´.139/21
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 andtrading activities of a meat restaurant at the address: St. Petersburg, pr. Engelsa,d.139/21
Creators: name: Ð¨Ð¸Ð¼Ð°ÐµÐ²Ð°, ÐÐ°Ð»ÐµÐ½ÑÐ¸Ð½Ð°
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ÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
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ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
restaurant
meat cuisine
menu
production program
technological calculations
organizational structure
economic indicators

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«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¸ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ 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¿ÑÐ¾ÑÐ¿ÐµÐºÑ Ð­Ð½Ð³ÐµÐ»ÑÑÐ°, Ð´.139/21Â». Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° 50 Ð¼ÐµÑÑ. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ Ð±Ð°Ð·Ð° Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel Ð¸ nanoCAD. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¸Ð·ÑÑÐµÐ½ ÑÐ°Ð¹Ð¾Ð½ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐµÐ»ÐµÐ²Ð°Ñ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ñ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð² Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ. ÐÐ°Ð»ÐµÐµ Ð±ÑÐ»Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ¶ÐµÐ´Ð½ÐµÐ²Ð½ÑÐ¹ Ð¿Ð¾ÑÐ¾Ðº Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 300 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð° ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1264 ÑÑ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ»Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¿Ð¾ ÑÐ°Ð·Ð¼ÐµÑÑ Ð²ÑÐµÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð³ÑÑÐ¿Ð¿ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ Ð¿Ð¾ ÑÑÑÐ°Ð½Ð°Ð²Ð»Ð¸Ð²Ð°ÐµÐ¼Ð¾Ð¼Ñ Ð² Ð½Ð¸Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¾ Ð½Ð° Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ¼ Ð¿Ð»Ð°Ð½Ðµ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 246,7 Ð¼2. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ¾ÑÑÐ°Ð² Ð¸ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ ÑÑÑÑÐºÑÑÑÐ½ÑÑ Ð¿Ð¾Ð´ÑÐ°Ð·Ð´ÐµÐ»ÐµÐ½Ð¸Ð¹ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 28 ÑÐµÐ»Ð¾Ð²ÐµÐº. ÐÐ»Ñ Ð½Ð¸Ñ Ð±ÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ Ñ ÑÑÐµÑÐ¾Ð¼ ÑÐ°ÑÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð½Ð°Ð³ÑÑÐ·ÐºÐ¸ Ð½Ð° ÐºÐ°Ð¶Ð´Ð¾Ð³Ð¾ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ°. Ð ÐµÑÐµÐ½Ñ Ð²Ð¾Ð¿ÑÐ¾ÑÑ, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÐµ Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸ÐµÐ¼ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÑ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸ÐµÐ¼ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ¾Ð¼Ð¼ÐµÑÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¸ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð·-ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÐµÐºÑÐ°. ÐÐ»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ 68 Ð¼Ð»Ð½. ÑÑÐ±. ÐÐ¶ÐµÐ³Ð¾Ð´Ð½Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ñ Ð¿ÑÐ¸Ð±ÑÐ»Ñ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ 20,8 Ð¼Ð»Ð½. ÑÑÐ±., Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ ÑÐ¼Ð¾Ð¶ÐµÑ Ð¾ÐºÑÐ¿Ð¸ÑÑ Ð¸Ñ Ð² ÑÐµ-ÑÐµÐ½Ð¸Ðµ 3,3 Ð»ÐµÑ.
description: The subject of the graduate qualification work is Â«Organization of production and trading activities of a meat restaurant at the address: St. Petersburg, pr. Engelsa, d.139/21Â». The purpose of this work was to develop a project for a meat restaurant with 50 seats. When writing the work, the CYANOGEN database, Microsoft Excel and nano-CAD programs were used. In the course of the work, the location of the new enterprise was studied, the target audience was determined, an analysis of competitors was carried out and a concept was developed. The menu and the production program of the enterprise were compiled. The daily flow of visitors will be 300 people, and the number of dishes sold will be 1,264. As a result of technological calculations, data were obtained on the size of all functional groups of restaurant premises and on the equipment installed in them. The planning solution of the restaurant is placed on the current plan of the leased premises with an area of 246,7 m2 . The composition and number of structural divisions of the designed restaurant was determined. The number of employees of the company was 28 people. A work schedule was developed for them, taking into account the distribution of the workload for each employee. Issues related to ensuring comfortable and safe working conditions, as well as ensuring fire safety, were resolved. An assessment of the commercial feasibility and effectiveness of the developed project was carried out. Investments in the restaurant amount to 68 million rubles. An-nually making a profit of 20,8 million rubles, the company will be able to drink them for 3,3 years.