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¸ Ð¼ÑÑ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, ÐÐ½Ð´ÑÑÑÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ Ð¿Ñ., Ð´. 10, Ðº. 1
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 a meat cuisine restaurant at the address: St. Petersburg, Industrialny pr., 10 k. 1
Creators: name: Ð¡Ð°ÑÐ¿Ð¸Ð½, ÐÑÑÐµÑÐ»Ð°Ð²
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
Ð¼ÑÑÐ½Ð°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
restaraunt
meat cuisine
production and trading activities
menu
production program
planned and calculated menu

description: Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÑÐ°Ð» Ð¿ÑÐ¾ÐµÐºÑ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«ÐÐ¸ÐºÐ¸Ð¹ ÐÐ°Ð¿Ð°Ð´Â» Ð½Ð° 60 Ð¼ÐµÑÑ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°Ð¹Ð¾Ð½Ð°, Ð²ÑÑÐ²Ð»ÐµÐ½ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÑÐµ Ñ Ð½Ð°Ð¸Ð±Ð¾Ð»ÑÑÐµÐ¹ Ð²ÐµÑÐ¾ÑÑÐ½Ð¾ÑÑÑÑ Ð²Ð¾ÑÐ¿Ð¾Ð»ÑÐ·ÑÑÑÑÑ ÑÑÐ»ÑÐ³Ð°Ð¼Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ SWOT-Ð°Ð½Ð°Ð»Ð¸Ð· Ð³Ð»Ð°Ð²Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ â 294 ÑÐµÐ»., Ð¸ Ð¾Ð±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 894 ÐµÐ´. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ñ ÑÑÐµÑÐ¾Ð¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ ÐÐÐ¡Ð¢ 30389 [1], ÑÐ±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² ÑÐµÑÐµÐ¿ÑÑÑ Ð¸ ÑÐ¿ÑÐ°Ð²Ð¾ÑÐ½Ð¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð²ÑÐµÑ Ð³ÑÑÐ¿Ð¿ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð²ÐºÐ»ÑÑÐ°Ñ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ðµ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ, Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½Ð¾-Ð±ÑÑÐ¾Ð²ÑÐµ Ð¸ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¾Ð±ÑÐµÐ¼Ð½Ð¾-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÐ¾Ð±Ð»ÑÐ´ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð½Ð¸ÑÐ°ÑÐ½Ð¾-Ð³Ð¸Ð³Ð¸ÐµÐ½Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ñ Ð½Ð¾ÑÐ¼. ÐÑÐ¾Ð´ÑÐ¼Ð°Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð°Ð½Ð½ÑÐµ Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ ÑÑÐ°ÑÐ½ÑÑ ÐµÐ´Ð¸Ð½Ð¸Ñ Ð¿Ð¾ ÐºÐ°Ð¶Ð´Ð¾Ð¹ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ¸. Ð£ÑÐ¸ÑÑÐ²Ð°Ñ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ â Ñ 12:00 Ð´Ð¾ 24:00, 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ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÐ¿Ð¸ÑÐ¾Ðº Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ð¹, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¶Ð¸Ð·Ð½Ð¸ Ð¸ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², Ð° ÑÐ°ÐºÐ¶Ðµ Ð·Ð°ÑÐ¸ÑÑ Ð¸Ð¼ÑÑÐµÑÑÐ²Ð°. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ Ð¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¿Ð°ÑÐ°Ð¼ÐµÑÑÐ¾Ð² Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð´Ð»Ñ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ¶Ð´ÐµÐ½Ð¸Ñ ÐµÐ³Ð¾ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¸ Ð¿ÑÐ¸Ð²Ð»ÐµÑÐµÐ½Ð¸Ñ ÑÐ¸Ð½Ð°Ð½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ»Ñ Ð¾ÑÐºÑÑÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ Ð¾ÐºÐ¾Ð»Ð¾ 64 Ð¼Ð»Ð½. ÑÑÐ±., ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¾ÐºÑÐ¿ÑÑÑÑ ÑÐ¶Ðµ ÑÐµÑÐµÐ· ÑÑÐ¸ Ð³Ð¾Ð´Ð°.
description: The result of the final qualification work is the project of the meat restaurant Â«Wild WestÂ» for 60 seats. The work carried out marketing research of the area, identified a contingent of consumers who are most likely to use the services of the enterprise. A SWOT analysis of the main competitor was carried out, the concept was developed and the planned number of consumers per day was determined â 294 people, and the total number of dishes sold â 894 units. The restaurants menu was compiled taking into account the requirements of GOST 30389, collections of recipes and reference literature. Calculations of all groups of restaurant premises, including warehouse, production, administrative and consumer ones, were performed. A volumetric planning solution of the enterprise was developed in compliance with sanitary, hygienic and technical standards. The organizational structure of the restaurant was thought out, data on the number of staff units for each position were presented. Taking into account the working hours of the enterprise â from 12:00 to 24:00, a two-week schedule for going to work was drawn up. The list of measures aimed at ensuring the safety of life and health of employees, as well as the protection of property, was presented. The economic, production and marketing parameters of the opening of the projected enterprise were calculated to confirm its economic efficiency and attract financing. About 64 million rubles are needed to open a restaurant, which will pay off in three years.