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, ÑÐ». Ð Ð°Ð·ÑÐµÐ·Ð¶Ð°Ñ, Ð´. 3
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, st. Driving, d. 3
Creators: name: Ð§Ð¸ÑÐ»Ð¾Ð², ÐÐ»ÐµÐ±
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: 2020
Subjects: pÐµÑÑÐ¾ÑÐ°Ð½
ÑÐ»Ð°Ð²ÑÐ½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¼ÐµÐ½Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°
Ð³Ð¾ÑÑÑÐ¸Ð¹ ÑÐµÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
restaurant
slavic kitchen
production program
restaurant menu
hot shop
economic indicators

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ»Ð°Ð²ÑÐ½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð½Ð°Ð·ÑÐ²Ð°ÑÑÐ¸Ð¼ÑÑ Â«ÐÐµÐ»ÐµÑÂ» Ð² Ð¦ÐµÐ½ÑÑÐ°Ð»ÑÐ½Ð¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð±ÑÐ»Ð¸ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¸ ÑÐµÑÐµÐ½Ñ Ð² ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ: ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¸Ð¸ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ ÑÐ°Ð¹Ð¾Ð½Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¾ÑÐ¸Ð³Ð¸Ð½Ð°Ð»ÑÐ½Ð°Ñ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ ÐµÐ³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°, Ð² ÐºÐ¾ÑÐ¾ÑÐ¾Ð¹ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¿ÑÐ¾Ð¿ÑÑÐºÐ½Ð°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ°Ð²Ð½Ð°Ñ â 283 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1014 ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ð´Ð»Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ»Ð°Ð²ÑÐ½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑÐµÐµ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¹ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼ÐµÑÑ â 60 ÑÑ., ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð½ÑÐµ Ð½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸, ÑÐ°Ð²Ð½Ð¾Ð¹ â 290 Ð¼2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÐ°Ñ Ð·Ð°ÐºÐ»ÑÑÐ°ÐµÑÑÑ Ð² Ð¸Ð½Ð´Ð¸Ð²Ð¸Ð´ÑÐ°Ð»ÑÐ½Ð¾Ð¼ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ð¸ Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´. ÐÑÐ»Ð¾ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÐ»Ð¾Ð²Ð¸Ñ, Ð¾ÑÐ²ÐµÑÐ°ÑÑÐ¸Ðµ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ°Ð¼ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ° ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð°. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, Ð±Ð»Ð°Ð³Ð¾Ð´Ð°ÑÑ ÐºÐ¾ÑÐ¾ÑÑÐ¼ Ð±ÑÐ»Ð° Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÐ°Ð²Ð½Ð°Ñ 2,5 Ð³Ð¾Ð´Ð°Ð¼
description: This work is devoted to the organization of production and trade activities and the design of a restaurant of Slavic cuisine called Veles in the Central District of St. Petersburg. The tasks that were set and solved in the course of work: A marketing research and analysis of the competition of the selected region was carried out, an original concept of the enterprise and its production program were developed, which determined the throughput of the restaurant to be equal to 283 people, and the number of dishes sold - 1014. A menu has been developed for a restaurant of Slavic cuisine corresponding to specialization and technological documentation for the main range of products sold. The number of seats is calculated - 60 pcs., Placed on an area equal to - 290 m2. A customer service system has been developed, which consists of individual service by waiters with a free choice of dishes. A staffing table and a schedule for staff entry were compiled. A plan of the restaurant and the hot shop with mounting ties has been developed, and conditions have been developed that meet safety standards and comfortable working conditions. The basic economic indicators are calculated, thanks to which the payback of the enterprise was determined equal to 2,5 years.