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ÐµÐ»ÐµÐ½Ð¾Ð³ÑÐ°Ð´ÑÐº ÐÐ°Ð»Ð¸Ð½Ð¸Ð½Ð³ÑÐ°Ð´ÑÐºÐ¾Ð¹ Ð¾Ð±Ð»Ð°ÑÑÐ¸, ÑÐ». ÐÐ¾ÑÐµÐ¼ÐºÐ¸Ð½Ð°, Ð´. 20Ð
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 service operations of the restaurant located in Zelenogradsk city, Kaliningrad region, Potemkin Str., 20B
Creators: name: Ð¢Ð°ÐµÐ²Ð°, 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: 2020
Subjects: Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð±Ð°Ð½ÐºÐµÑÐ¾Ð²
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¸
production and service operations of the restaurant organization of banquet
technological calculations
economical indicators

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description: The title of this thesis is âOrganization of production and service operations of the restaurant located in Zelenogradsk city, Kaliningrad region, Potemkin Str., 20Bâ. This work is dedicated to create organizational strategy of production and service operation of the restaurant. The following objectives were formed and achieved through out this research: competitive analysis of the catering industry in the region; menu design and necessary technological documents to accompany it, planning and design of restaurant modules; organization of management practices; implementation of health and safety measures for successful operation of enterprise in order to meet established standards; budgeting economic expenses for this graduate research. After completion of the objectives mentioned above, project of the restaurant âDom u Moryaâ was created for 105 persons. Restaurant capacity allows to cater 470 visitors with Ã  la carte service and 60 guests with banquet service. The company will operate based on incomplete food production cycle, it will rely on itsâ suppliers to provide high quality semi-finished products. Two plans of two-storied restaurant of 540 Ð¼2 are presented in this work along with a separate hot kitchen production hall. The number of people employed accounts for 3 administrative workers, 10 production stuff, 14 service employees and 6 stuff for extra services. Health and safety measures are implemented and followed in accordance to established standards. The annual turnover of the enterprise is 233 million rubles. The payback period of this project is expected to be two years and three months.