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° ÑÑÐ°Ð½ÑÑÐ·Ñ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ÐµÑÐ½Ð°Ñ, Ð´. 36
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 French cuisine restaurant at the address: St. Petersburg, Zarechnaya str., 36
Creators: name: ÐÑÐµÑÑÑÑÐ½Ð½Ð¸ÐºÐ¾Ð²Ð°, 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: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ
restaurant
french cuisine
production program
menu
projected enterprise

description: Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¸Ì ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ð¸, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¸Ì ÑÐ°ÑÑÐµÑ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ¾Ð¸Ì ÐºÑÑÐ½Ð¸. Ð 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¿Ð¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐµÐ»ÐµÐ²Ð°Ñ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ ÐÐ²Ð¸ÑÐ¾, Ð¯Ð½Ð´ÐµÐºÑ ÐÐ°ÑÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð°Ð²ÑÐ¾ÑÑÐºÐ°Ñ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ â 60 Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ â Ñ 11:00 Ð´Ð¾ 24:00 ÑÐ°ÑÐ¾Ð². Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¸Ì Ð·Ð° Ð´ÐµÐ½Ñ â 426 ÑÐµÐ»., Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 1906. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð±Ð°ÑÐ½Ð°Ñ ÐºÐ°ÑÑÐ°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÌÑÑ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ, Ñ ÑÑÐµÑÐ¾Ð¼ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ¸ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 330 Ð¼2 Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¸Ì. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ°ÑÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¸Ì Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð½Ð° 34 ÐµÐ´Ð¸Ð½Ð¸ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¸Ì Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð². ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¸Ì Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. Ð Ð°ÑÑÐµÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Microsoft Excel. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¸Ì ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ nanoCAD. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¸Ì, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 2 Ð³Ð¾Ð´Ð° 10 Ð¼ÐµÑÑÑÐµÐ².
description: The purpose of this work is to develop the concept, technological calculation and design of a French cuisine restaurant. In the course of the work, a marketing study was conducted, according to the results of which the target audience of the projected restaurant was determined. When conducting the marketing research, the following databases were used: Avito, Yandex Maps. The authors concept of the restaurant was developed, the capacity of 60 seats was determined and justified, the working hours of the enterprise were set from 11:00 to 24:00. The calculated number of consumers per day is 426 people, and the number of dishes is 1906. The menu has been developed, as well as the bar card. Technological calculations were performed, equipment was selected, taking into account the layout of the leased premises with an area of 330 m2 and the layout of the premises was completed. Technical, technological and technological maps for the main product range have been developed. The management structure of the enterprise is justified, the staffing table for 34 personnel units is developed. A two-week schedule for employees to go to work. The main suppliers are represented. Occupational safety measures and fire safety measures have been developed Calculations were performed using Microsoft Excel. When executing the graphical part, the nanoCAD software package was used. Calculations of the main economic indicators were made, the payback period of the restaurant was 2 years and 10 months.