title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-Ð¿ÐµÑÐµÑÐ±ÑÑÐ³, Ð£Ð». ÐÑÑ Ð°ÑÐµÑÑÑÐºÐ°Ñ, Ð´. 74Ð
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 economic activities of food enterprise at St. Petersburg, Bucharest street 74B
Creators: name: ÐÑÐ¾Ð½Ð¸Ð½, ÐÐ¾Ð½ÑÑÐ°Ð½ÑÐ¸Ð½
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: ÑÐ¿Ð¾Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
ÑÐ°Ð¼ÑÐ½
Ð»Ð°Ð¿ÑÐ°
Ð»Ð°Ð¿ÑÐ¸ÑÐ½Ð°Ñ
ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
Ð¾Ñ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¸
japanese cuisine
ramen
noodles
product sales
organization of production and trade activities

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description: The theme of this graduation qualification work is "Organization of the pro-duction and trading activities of the catering company" Rakkibouru "at the address: St. Petersburg, Bucharest street 74B". Objective: to justify the project of a catering enterprise for the production and sale of Japanese cuisine. For this, the following tasks were set: - conducting marketing research, technical and economic decisions in order to justify the feasibility of opening a public catering enterprise; - study of organizational issues for the management of the future enterprise; - performing an economic analysis of the enterprise. During the course of the graduation qualification work, the knowledge and skills were used by training at the university, during practical training at various catering establishments, while studying educational, technical literature, familiarization with regulatory documents, researching various Internet resources for more information. As a result, the following results were obtained: based on an analysis of the market of catering enterprises of Japanese cuisine in St. Petersburg was projected for a variety of customers. The number of assortment groups is 6, positions - 28. The location of the designed enterprise has been selected. The apartment is located at the Frunzenskiy district, with an area of 203.8 m2. A technological process was developed on the basis of which the appropriate equipment was selected for the production and sale of manufactured products. According to the equipment specification, 56 units of various types of equipment were counted, which includes refrigeration, heat, mechanical equipment, computer equipment, furniture. The amount of raw materials needed to complete the daily production program was calculated, in the amount of: semi-finished meat products - 120 kg, frozen foods - 12.45 kg, vegetables, fruits, greens, - 162.9 kg, grocery products - 636 kg, drinks and alcoholic beverages - 9 kg; The number of employees is calculated and the required working conditions for the comfortable work of the personnel are analyzed. A staff of 15 people was accepted for work. During the economic analysis, the main indicators of the economic activity of the enterprise for the year were calculated, the turnover is 84.9 million rubles, net profit - 6.8 million rubles. Summing up, based on calculations and analysis, the opening of a Japanese cuisine catering enterprise in the city of St. Petersburg is promising, due to the small competition of this cuisine in the area of the chosen location, which will en-able the projected enterprise to take its place and make a profit for life and promoting this project.