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¿ÐµÑÐµÑÐ±ÑÑÐ³Ñ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°Ð»Ð°Ñ Ð Ð°Ð·Ð½Ð¾ÑÐ¸Ð½Ð½Ð°Ñ, Ð´.10
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 St. Petersburg cuisine restaurant at the address: St. Petersburg, Malaya Raznochinnaya str., 10
Creators: name: ÐÐ½ÑÐ¾Ð½Ð¾Ð², ÐÐ°Ð²ÐµÐ»
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: 2022
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¿ÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÑÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ
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Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ
restaurant of st. petersburg cuisine
production program
planned and calculated menu
hot shop
organization of service

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: 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¿ÐµÑÐµÑÐ±ÑÑÐ³Ñ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°Ð»Ð°Ñ Ð Ð°Ð·Ð½Ð¾ÑÐ¸Ð½Ð½Ð°Ñ, Ð´.10. Ð ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: 1. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¿ÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Â«ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ðµ ÑÐ°Ð¹Ð½ÑÂ» Ð½Ð° 60 Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ, Ð¸Ð·ÑÑÐµÐ½ ÑÐ°Ð¹Ð¾Ð½ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ, Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ. 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÑÐ½ ÑÐ°ÑÑÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¸ Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. 3. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐ¸ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð¾Ð¼, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÐºÐ»ÑÑÐµÐ²ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÑ Ð´Ð»Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð°, Ð¿ÑÐ¸Ð½ÑÑÐ° Ðº ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐµ ÑÐ¸ÑÑÐµÐ¼Ð° Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÐºÐ»Ð°ÑÑÑ Ð¿Ð¾Ð¶Ð°ÑÐ¾Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. 5. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½ Ð³Ð¾Ð´Ð¾Ð²Ð¾Ð¹ ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¸ Ð¾Ð±Ð¾ÑÐ¾ÑÐ½ÑÐµ ÑÑÐµÐ´ÑÑÐ²Ð°, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ñ Ð·Ð°ÑÐ°Ð±Ð¾ÑÐ½ÑÐµ Ð¿Ð»Ð°ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°Ð¼, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¸Ð·Ð´ÐµÑÐ¶ÐºÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ Ð¾Ð±ÑÐ°ÑÐµÐ½Ð¸Ñ. Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ Ð°Ð²Ð°Ð½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¹ ÐºÐ°Ð¿Ð¸ÑÐ°Ð» Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ 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Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð°Ñ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Â«ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ðµ ÑÐ°Ð¹Ð½ÑÂ», ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð´Ð»Ñ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ, ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÑÑÑÐ´Ð°, ÑÐ¸ÑÑÐµÐ¼Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ°.
description: The topic of the final qualifying work: Organization of production and trading activities of the St. Petersburg cuisine restaurant at the address: St. Petersburg, Malaya Raznochinnaya str., 10. During the completion of the final qualifying work: 1. The concept of the Petersburg cuisine restaurant "Petersburg Secrets" for 60 seats has been developed, the location area, the potential contingent of consumers and competitors have been studied. 2. The menu and wine list have been developed, technological documents have been developed, premises have been calculated and equipment has been selected. 3. The required number of employees has been determined, the staffing table has been compiled, a personnel management system, job description and service standard have been developed, a two-week schedule for going to work has been developed, key suppliers have been identified. 4. Measures have been developed for safe working conditions, a fire safety system has been adopted for installation. Classes of fire safety of premises are defined. 5. The annual turnover of the restaurant, fixed and working capital are calculated, salaries of employees are established, production and circulation costs are determined. The advanced capital of the enterprise and the payback period have been established. The result of the final qualifying work was the developed concept of the restaurant "Petersburg Secrets", the layout solution for the rented premises, the labor organization system, the fire safety organization system and the economic justification of the project.