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 Ð°Ð·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ÑÐ°Ð²ÑÐºÐ°Ñ, Ð´. 33
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 restaurant of Abkhazian cuisine at the address: St. Petersburg, Zastavskaya Street, 33
Creators: name: ÐÐ²Ð°ÑÑÐ¸Ñ, ÐÑ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: 2023
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð°Ð±Ñ Ð°Ð·Ñ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
Abkhazian cuisine
production and trade activities
menu
production program

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description: The purpose of this work is the calculation and design of the restaurant of Abkha- zian cuisine, located at the address: St. Petersburg, Zastavskaya Street, 33. The following aspects are presented in the work: analysis of the scope of the projected restaurant. Based on the conducted market- ing research, the optimal location for the enterprise was selected and consumers were identified. The concept of the restaurant was developed, the capacity of the enterprise was justified and the operating mode was set - from 12:00 to 24:00. The total number of visitors per day was 408 people, and the number of dishes per day was 1,604. The menu was developed, the production program of the restaurant was developed and a planned menu was created; a general technological scheme of the production process and functional schemes of the premises of the projected enterprise have been developed, premises for receiving and storing products. Ðhe organizational structure of the management of the projected restaurant has been created. A staffing table was developed. A two-week work schedule for employ- ees was developed, job descriptions were created, and a standard for the appearance and behavior of waiters was established. Suppliers were selected; measures were taken to ensure the safety of the projected activity. The main economic indicators and economic efficiency of the projected restau- rant were determined. The Yandex search engine was used to collect the data needed to perform the work. Realty. The Microsoft Excel program was used for data processing. The nanoCAD program was used for graphical part.