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ÑÐ±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, ÑÐ». ÐÐ²ÐµÑÐ¸Ð½ÑÐºÐ°Ñ, Ð´. 2
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 a fish restaurant at the address: St. Petersburg, st. Zverinskaya, d. 2
Creators: name: ÐÐ½Ð¸ÑÐ¸Ð½Ð°, ÐÐºÐ°ÑÐµÑ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: 2022
Subjects: ÑÑÐ±Ð½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¿ÐµÑÑÐ¾Ð³ÑÐ°Ð´ÑÐºÐ¸Ð¹ ÑÐ°Ð¹Ð¾Ð½
Ð¼ÐµÐ½Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
fish restaurant
petrogradsky district
menu
technological calculations
economic indicators

description: Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð² ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð²ÑÐ±ÑÐ°Ð½Ð° ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ Ð¿Ð¾Ð·Ð¸ÑÐ¸Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ ÑÐ°ÑÑÐµÑÐ° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð² Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 227 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð° ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 744 ÐµÐ´.ÐÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð±ÑÐ´ÐµÑ ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´ Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸. ÐÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ Ð² ÑÑÐ±Ð½Ð¾Ð¼ ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð±ÑÐ´ÐµÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÑÑÑÑ Ð² ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¸ Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐ¼Ð¸ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ ÐºÐ°ÑÑÐ°Ð¼Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ðµ, Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ðµ, Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½Ð¾Ðµ Ð¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÐºÐ¾ÑÐ¾ÑÐ°Ñ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð² Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ ÑÐ°Ð±Ð¾ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÑÐ±Ð½ÑÐ¼ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð¼, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð´Ð»Ñ 25 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð´Ð»Ñ ÑÐµÑ-Ð¿Ð¾Ð²Ð°ÑÐ°, ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾ÑÐµÐ´ÑÑÑ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÑÐ¾Ð»Ð¸ÐºÐ° Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÐ¿Ð¸ÑÐ¾Ðº ÐºÐ¾Ð¼Ð¿Ð°Ð½Ð¸Ð¹ â Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¾Ð². Ð¢Ð°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐ¹ Ð½Ð° ÑÐ¾ÑÑÐ°Ð½ÐµÐ½Ð¸Ðµ Ð¶Ð¸Ð·Ð½Ð¸ Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÐºÐ°Ð¿Ð¸ÑÐ°Ð»ÑÐ½ÑÑ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ Ð¿ÑÑÐ¸ Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² ÑÐµÑÑÐ¸ÑÐ¾Ñ ÑÑÑÑÑ ÑÑÐ±Ð»ÐµÐ¹ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 2 Ð³Ð¾Ð´Ð° Ð¸ 8 Ð¼ÐµÑÑÑÐµÐ². Ð­ÑÐ¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐ²Ð¸Ð´ÐµÑÐµÐ»ÑÑÑÐ²ÑÑÑ Ð¾ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ°.
description: In the course of the work, an analysis of the competitors of the fish restaurant was carried out, a strategy for positioning the enterprise was chosen and a concept was developed. According to the results of the calculation of the production program, the number of visitors per day will be 227 people, and the number of dishes â 744 units. The projected enterprise will work on a menu with a free choice of dishes with service by waiters. The production of dishes in the fish restaurant will be carried out in accordance with the developed technical, technological and technological maps.In the paper the areas of the main premises of the fish restaurant were calculated, thermal, mechanical, auxiliary and refrigeration equipment was selected. The layout of the premises of the fish restaurant was completed, which is presented in the graphic part of the work. A fish restaurant management scheme was developed, a two-week work schedule was drawn up for 25 employees. A job description for the chef was developed, a service standard for the procedure for providing a table, and a list of companies â potential suppliers was compiled. A set of measures has also been developed aimed at preserving the life and health of employees and visitors of the fish restaurant. As a result of economic calculations, it was found that the payback period for capital investments in the amount of five million six hundred thousand rubles will be 2 years and 8 months. These indicators testify to the expediency of the project.Â