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¸ÑÐ°Ð»ÑÑÐ½ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ¾Ð³Ð°ÑÑÑÑÐºÐ¸Ð¹ Ð¿Ñ., Ð´.2Ð
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 the production and trading activities of the Italian cuisine restaurant at the address: St. Petersburg, Bogatyrsky pr., 2A
Creators: name: Ð¢ÑÐ¾ÑÐ¸Ð¼Ð¾Ð², Ð¡ÐµÑÐ³ÐµÐ¹
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
Ð¸ÑÐ°Ð»ÑÑÐ½Ñ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
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÐµÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ
restaurant
Italian cuisine
production and trading activities
menu
production program
planned and settlement menu

description: Ð¦ÐµÐ»ÑÑ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐµÐ½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ÑÐ°Ð»ÑÑÐ½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð½Ð° 80 Ð¼ÐµÑÑ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾ÑÐ»Ð¸ÑÐ°ÑÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¾Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð². ÐÐ¾Ð»ÑÑÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¾ Ð¿ÑÐ¾ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð·Ð° Ð´ÐµÐ½Ñ â 348 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð¸ Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1509 ÐµÐ´. Ð¡ ÑÑÐµÑÐ¾Ð¼ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ¾ÑÑÐ°Ð² Ð¸ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½ Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐ°ÑÑÑ ÑÐ°Ð±Ð¾ÑÑ, Ð²ÐºÐ»ÑÑÐ°ÑÑÐ°Ñ Ð¿Ð»Ð°Ð½ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¿Ð»Ð°Ð½ Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð§Ð¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 33 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°. Ð¡ ÑÑÐµÑÐ¾Ð¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÑÑÑÐ´Ð¾Ð²Ð¾Ð³Ð¾ Ð·Ð°ÐºÐ¾Ð½Ð¾Ð´Ð°ÑÐµÐ»ÑÑÑÐ²Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ. ÐÑÐ±ÑÐ°Ð½Ñ 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 Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÐ¸Ñ Ð¼ÐµÑÑÐ°Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÑ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸Ð·ÑÑÑÐ¸Ðµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 147,7 Ð¼Ð»Ð½. ÑÑÐ±. Ð² Ð³Ð¾Ð´, Ð²Ð°Ð»Ð¾Ð²ÑÐ¹ Ð´Ð¾ÑÐ¾Ð´ â 110,8 Ð¼Ð»Ð½. ÑÑÐ±. ÐÐ½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÐµ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ 4,8 Ð¼Ð»Ð½. ÑÑÐ±., ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 2,7 Ð»ÐµÑ. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ Ð±Ð°Ð·Ð° Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel, Microsoft Word Ð¸ AutoCAD.
description: The purpose of the work was to develop a layout solution for an Italian cuisine restaurant with 80 seats. The work carried out marketing research, which allowed to identify potential consumers and develop a concept that distinguishes the projected restaurant from competitors. Data were obtained on the restaurants daily capacity â 348 people, and on the number of dishes sold â 1509 units. Taking into account the specialization of the restaurant, the menu and wine list were compiled. The composition and areas of the restaurants premises were determined, and the selection of equipment was carried out. The graphic part of the work was completed, including the enterprise plan with the arrangement of technological equipment and the plan of the hot shop with the installation bindings of the equipment. The staffing table of the restaurant were compiled. The number of employees was 33 people. Taking into account the requirements of labor legislation, the schedule for employees to go to work was developed. Suppliers were selected. Measures were developed to ensure safe and comfortable working conditions at workplaces, as well as a set of firefighting measures. The main indicators characterizing the economic activity of the restaurant were calculated. The turnover amounted to 147,7 million rubles per year, gross income â 110,8 million rubles. Investment and production investments in the company amount to 4,8 million rubles, the payback period of which is 2,7 years. When performing the work, the CYAN database, the Microsoft Excel, Microsoft Word and AutoCAD software package were used.