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° Ð½Ð° 50 Ð¼ÐµÑÑ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ°Ð³Ð¾ÑÐ¾Ð´Ð½ÑÐ¹ Ð¿ÑÐ¾ÑÐ¿ÐµÐºÑ, 21-23
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 restaurant with 50 seats at the address: 21-23 Zagorodny Prospekt, St. Petersburg
Creators: name: Ð¥ÑÐ°Ð¼ÑÐ¾Ð², Ð¡ÐµÑÐ³ÐµÐ¹
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: 2020
Subjects: Ð¼ÑÑÐ½Ð¾Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¼ÐµÐ½Ñ
Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ°Ð·Ð´ÐµÐ»
meat restaurant
menu
enterprise development
economic section

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ 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°, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð¿Ð»Ð°Ð½Ð¸ÑÑÐµÑÑÑ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÑ Ð² Ð¾ÑÐ´ÐµÐ»ÑÐ½Ð¾ ÑÑÐ¾ÑÑÐµÐ¼ Ð·Ð´Ð°Ð½Ð¸Ð¸ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 240 Ð¼2. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÑÐµÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð¾Ð², ÐºÐ°ÑÐµ; Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÑÐ¸ÑÐ»Ð¾ Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ â 50 Ð¸ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 12:00 Ð´Ð¾ 24:00 ÑÐ°Ñ. Ð Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1147, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¸ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹; Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ 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°. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð¿Ð¾ ÑÐ°ÑÑÐµÑÐ°Ð¼ Ð¿ÑÐ¸Ð½ÑÑÑ 29 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ 13 Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´-ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ 12 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð², Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸.
description: This work is devoted to the organization of production and trading activities of a meat restaurant, which is planned to be located in a separate building with an area of 240 m2. In the course of the work, a market analysis of the sphere of activity of restaurants and cafes was carried out; the number of seats in the restaurant was justified - 50 and the working hours from 12:00 to 24:00. In the production program, the planned number of sold dishes is determined - 1147, a menu with a free choice of meat restaurant dishes, and technological documentation are developed. The calculations of warehouse, production, trade and auxiliary premises; based on them, a planning solution of the restaurant was developed. The work presents the staffing schedule and the schedule for staff to enter the work, according to the calculations, 29 employees were accepted, including 13 production workers and 12 personnel. Measures have been developed to ensure safe working conditions for workers, fire safety measures.