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¸ ÐºÐ°ÑÐµ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ»Ð°Ð´Ð¸Ð¼Ð¸ÑÑÐºÐ¸Ð¹ Ð¿Ñ., Ð´. 13/9
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 cafe at the address: St. Petersburg, Vladimirsky Ave., h. 13/9
Creators: name: ÐÐ·ÑÐ³ÑÑÐ¾Ð², Ð¥Ð°Ñ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: 2022
Subjects: ÐºÐ°ÑÐµ
Ð¾ÑÐµÑÐ¸Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹
Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ-ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ
cafes
ossetian cuisine
contingent of consumers
competing interprises
menu
production program
equipment

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description: The purpose of this work is the calculation and design of cafes of national Ossetian cuisine. Tasks that were solved during the completion of the final qualifying work: 1) Conducting marketing research, market analysis; 2) Development of the menu and the planned calculation menu; organization of the work of production workshops; organization of the personnel management structure; development of labor protection measures; 3) Carrying out economic calculations of the main indicators of production, trade and financial activities. After conducting marketing research and market analysis, the location of the cafe opening was determined, as well as the contingent of consumers. The operating mode of the enterprise was appropriately chosen from 10:00 to 23:00. The planned number of consumers equal to 706 people was determined, as well as the average number of dishes sold equal to 2637 units. A menu based only on the national Ossetian cuisine was developed, as well as technological calculations were made, on the basis of which the necessary equipment was selected for the calculated workshops. Based on the real plan of the room with an area of 278 m2, drawings with the layout solution of each room in the cafe were developed and presented. Based on the calculations, a hierarchical scheme of cafe management was drawn up, a staffing table was drawn up and issued, as well as a schedule for going to work for two weeks. As a result of calculations, the total number of employees was determined â 26 people. The job description for the cook was compiled, as well as the standard of appearance and service of the cafe staff. Depending on the type of raw materials, suppliers were selected and the frequency of delivery of raw materials to the enterprise was determined. All necessary measures have been developed to ensure comfortable and safe working conditions at the workplace.An annual economic calculation of the restaurant's performance indicators was made. As a result of calculations, it was determined that the cafe of Ossetian cuisine at St. Petersburg, Vladimirsky Ave., 13/9 will pay off and begin to make a profit in 1 year and 11 months.