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¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð ÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐÐ°Ð·Ð°Ñ ÑÑÐ°Ð½, Ð³.ÐÐ»Ð¼Ð°ÑÑ, Ð¿Ñ.ÐÐ»Ñ-Ð¤Ð°ÑÐ°Ð±Ð¸, Ð´.120/50
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 andtrading activities of the restaurant at the address: Republic of Kazakhstan, Almaty, pr.Al-Farabi, 120/50
Creators: name: Ð©ÐµÑÐ±Ð°ÐºÐ¾Ð², ÐÐ°ÐºÑÐ¸Ð¼
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´Ð¿ÐµÐ¹ÑÐ¸Ð½Ð³
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
restaurant
foodpairing
menu
production program
technolo calculations
economic indicators
gical

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«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¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð ÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐÐ°Ð·Ð°ÑÑÑÐ°Ð½, Ð³. ÐÐ»Ð¼Ð°ÑÑ, Ð¿Ñ. ÐÐ»Ñ-Ð¤Ð°ÑÐ°Ð±Ð¸, Ð´.120/50Â». Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð¹Ð¾Ð½Ð° Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½ÑÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ â 80 Ð¼ÐµÑÑ, Ð¸ ÑÐ°ÑÑ ÑÐ°Ð±Ð¾ÑÑ â Ñ 11:00 Ð´Ð¾ 23:00. Ð Ð°ÑÑÐµÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð±ÑÐ´ÑÑ Ð¿Ð¾ÑÐµÑÐ°ÑÑ 340 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² Ð´ÐµÐ½Ñ. ÐÐ»Ð°Ð½Ð¾Ð²ÑÐ¹ Ð²ÑÐ¿ÑÑÐº Ð±Ð»ÑÐ´ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 1453 ÐµÐ´. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÐµÑÐ½Ð¾Ð³Ð¾ Ð¼ÐµÐ½Ñ, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð½Ð° Ð¾Ð´Ð¸Ð½ Ð´ÐµÐ½Ñ, Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ¾Ð². ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 316 Ð¼2 Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ñ ÑÑÐµÑÐ¾Ð¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐ¸Ñ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ¸Ð¿ ÑÑÑÑÐºÑÑÑÑ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð¿ÑÐµÐ´Ñ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´Ð»Ñ 30 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð´Ð»Ñ ÑÐµÑ-Ð¿Ð¾Ð²Ð°ÑÐ° Ð¸ Ð¾Ð¿Ð¸ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð·Ð°ÐºÑÐ¿ÐºÐ°Ð¼Ð¸ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ. Ð ÐµÑÐµÐ½Ñ Ð·Ð°Ð´Ð°ÑÐ¸, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÐµ Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸ÐµÐ¼ Ð¾ÑÑÐ°Ð½Ñ ÑÑÑÐ´Ð° Ð¸ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¾Ð³Ð½ÐµÑÑÑÐ¸ÑÐµÐ»Ð¸. ÐÐ¾Ð»ÑÑÐµÐ½Ñ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð·Ð° Ð³Ð¾Ð´: ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ â 975,1 Ð¼Ð»Ð½. ÑÐ½Ð³., Ð²Ð°Ð»Ð¾Ð²Ð¾Ð¹ Ð´Ð¾ÑÐ¾Ð´ â 653,0 Ð¼Ð»Ð½. ÑÐ½Ð³., Ð¿ÑÐ¸Ð±ÑÐ»Ñ â 164,3 Ð¼Ð»Ð½. ÑÐ½Ð³., ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â Ð´Ð²Ð° Ð³Ð¾Ð´Ð° Ð¸ Ð´ÐµÐ²ÑÑÑ Ð¼ÐµÑÑÑÐµÐ² Ð¿ÑÐ¸ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸ÑÑ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ 32,2 Ð¼Ð»Ð½. ÑÐ½Ð³. ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±ÑÐ»Ð° Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ ÐÑÑÑÐ°, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel Ð¸ AutoCad.
description: The topic of the final qualification work: Â«Organization of the production and trading activities of the restaurant at the address: Republic of Kazakhstan, Almaty, pr. Al-Farabi, 120/50Â». In the work, the peculiarities of the restaurants area of operation and the customer contingent were studied; a concept was developed, a capacity was justified â 80 seats, as well as opening hours â from 11:00 to 23:00. The calculation of the production program showed that 340 people will visit the restaurant per day. The planned release of dishes will be 1,453 units. Based on the planned calculation menu, compiled for one day, technological calculations of warehouses and production workshops were carried out. Based on the plan of the leased premises with an area of 316 m2 , a planning solution for the restaurant was developed with the arrangement of technical equipment, taking into account the requirements of current regulatory documents. The type of management structure was determined, the staffing table was compiled, and a two-week work schedule for 30 employees of the enterprise was presented. A job description was developed for the chef and the organization of procurement management activities in the restaurant was described. The tasks related to ensuring occupational safety and fire safety of the restaurant were solved, fire extinguishers were selected. Positive indicators of the restaurants activity were obtained for the year: turnover â 975,1 million tenge, gross income â 653,0 million tenge, profit â 164,3 million tenge, payback period â two years and nine months with investments of 32,2 million tenge. The final qualifying work was written using the Roof database, Microsoft Excel and AutoCAD programs.