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ÑÐ±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, ÑÐ». Ð ÑÐ»ÐµÐµÐ²Ð°, Ð´. 15
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: The organization of industrial and trading activity of fish restaurant at the ad-dress: St.Petersburg, Ryleeva street, 15
Creators: name: ÐÐ¾ÑÐ¾Ð², ÐÐµÐ½Ð¸Ñ
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: 2023
Subjects: ÑÑÐ±Ð½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
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ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
fish restaurant
production program
fish restaurant menu
technological calculations
economic calculations

description: Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, 2 ÐÐÐ¡, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel Ð¸ nanoCAD. Ð ÑÐ¾Ð´Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ» Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½-ÑÐµÐ¿ÑÐ¸Ñ Ð¸ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾ Ð²ÑÐµÐ¼Ñ ÑÐ°Ð±Ð¾ÑÑ â Ñ 12:00 Ð´Ð¾ 00:00. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Ð¾Ð±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 274, Ð¸Ð· ÐºÐ¾ÑÐ¾ÑÑÑ 133 â Ð´Ð½ÐµÐ²Ð½Ð¾Ðµ Ð²ÑÐµÐ¼Ñ; 141 â Ð²ÐµÑÐµÑÐ½ÐµÐµ Ð²ÑÐµÐ¼Ñ. ÐÑÐ¾Ð³Ð¾ Ð±Ð»ÑÐ´ Ð´Ð½ÐµÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ â 398, Ð²ÐµÑÐµÑÐ¾Ð¼ â 484. ÐÐ±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 882. Ð Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð¼ ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ Ð¿ÑÐµÐ´ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð¾ Ð¿Ð¾Ð»Ð½Ð¾Ðµ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐ¸-ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´. ÐÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ Ð² ÑÑÐ±Ð½Ð¾Ð¼ ÑÐµÑÑÐ¾-ÑÐ°Ð½Ðµ Ð±ÑÐ´ÐµÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÑÑÑÑ Ð² ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¸ Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½ÑÐ¼Ð¸ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼Ð¸ ÐºÐ°ÑÑÐ°Ð¼Ð¸. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð¼, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð´Ð»Ñ Ð²ÑÐµÐ³Ð¾ ÑÑÐ°ÑÐ° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð², ÐºÐ¾ÑÐ¾ÑÑÐ¹ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 27 ÑÐµÐ»Ð¾Ð²ÐµÐº. Ð Ð°Ð·ÑÐ°Ð±Ð¾-ÑÐ°Ð½ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ Ð¶Ð¸Ð·Ð½Ð¸ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾ÐµÐº-ÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ñ ÑÑÐµÑÐ¾Ð¼ Ð¿Ð»Ð°Ð½Ð° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 332 Ð¼2. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð², ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» Ð¾Ð´Ð¸Ð½ Ð³Ð¾Ð´ Ð¸ ÑÐµÐ¼Ñ Ð¼ÐµÑÑÑÐ°, ÑÑÐ¾ Ð³Ð¾Ð²Ð¾ÑÐ¸Ñ Ð¾ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ°.
description: While writing the work used databases CIAN, 2 GIS, programs Microsoft Excel and nanoCAD. In the course of marketing research we have defined the main target clientele of the restaurant, analyzed competitors, developed the concept and set working hours from 12 a.m. till 00 p.m. According to the results of the production program, we can say that the total number of visitors per day was 274. Of which 133 â daytime; 141â evening. The total number of dishes in the daytime was 398, in the evening â 484. The total number of dishes was 882. The projected restaurant provides a full waiter service with a free choice of dishes. The production of dishes in the fish restaurant will be carried out in ac-cordance with the developed technical and technological charts. A management scheme for the restaurant has been developed, a two-week schedule for the entire staff of 27 people has been drawn up. Razrabotan complex of measures for the health and safety of workers and visitors to the projected res-taurant. The calculations of the equipment were made, the areas were defined and the layout of the premises was made with regard to the plan of the premises with the area of 332 m2. As a result of economic calculations, the payback period was 1 years and 7 months, which indicates the feasibility of the project.