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° ÐµÐ²ÑÐ¾Ð¿ÐµÐ¹ÑÐºÐ¾-Ð°Ð·Ð¸Ð°ÑÑ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ÑÑ Ð°ÑÐµÑÑÑÐºÐ°Ñ, Ð´.144, Ðº.1Ð
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 trade activities of the restaurant of European-Asian cuisine at the address: St. Petersburg ul. Bucharest d. 144 k.1A
Creators: name: ÐÐ²ÑÐ¸Ð½Ð½Ð¸ÐºÐ¾Ð²Ð°, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
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ÐµÑÑÐ¾ÑÐ°Ð½
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ÑÐ¿Ð¾Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
restaurant
european-asian
japanese cuisine
european cuisine
menu
production program

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description: The theme of the final qualification work: "Organization of production and trading activities of a restaurant of European-Asian cuisine at the address: St. Petersburg, st. Bukharestskaya, 144 k1a".The purprose of this work: designing a restaurant of European-Asian cuisine. In the course of the final qualification work, the following tasks were perfomed:1. A marketing analysis of the scope of activities of public catering enterprises in the selected area was carried out. The optimal location of the designed restaurant, its contingent of visitors and enterprises-competitors are determined. The production program was calculed, where the planned nimber of consumers was 276 people per day, as well as the number of dishes sold per day was 1152.2. A menu has been developed taking into account specialization in the two most popular cuisines and Europe. Compiledplanning and settlement menu, technological block diagrams of the production process. Technological calculations were made, on the basis of which the nessesary equipment was selected for production and storage facilities.3. A staffing table and a schedule for going to work for restaurant employees have been drawn up. The headcount is 29 people.4. Safety rules have been drawn up and measures have been taken to ensure fire safety in the building of the restaurant being designed.5. Economic calculations of the main indicators of the production and trading activities of the restaurant were carried out, accourding to the results of which the annual turnovet 167.5 million rubles, the net profit is 35 million rubles. The projected restaurant will begin to pay for itself in 1,5 years.