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 ÑÑÑÐµÑ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Ð»ÑÑ Ð°Ñ ÐÐµÐ»ÐµÐ½Ð¸Ð½Ð°, Ð´.2
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 Turkish cuisine cafe at the address: St. Petersburg, Glukhaya Zelenina str., 2.
Creators: name: ÐÑÐºÐµÑÐ¾Ð²Ð°, Ð Ð¾Ñ
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: ÐºÐ°ÑÐµ ÑÑÑÐµÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸
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turkish cuisine cafe
production and trading activities
menu
production program
resource potential

description: ÐÑÐ¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: Avito. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐ°ÑÑÐµÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ðµ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: nano-CAD. Ð Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð·: Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐµÐ»ÐµÐ²Ð°Ñ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ñ ÐºÐ°ÑÐµ, Ð¾ÑÐµÐ½ÐµÐ½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ Ð½Ð° 50 ÑÐµÐ»Ð¾Ð²ÐµÐº, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ Ñ 10:00 Ð´Ð¾ 22:00. ÐÐ¾Ð´ÑÑÐ¸ÑÐ°Ð½Ð¾, ÑÑÐ¾ ÐµÐ¶ÐµÐ´Ð½ÐµÐ²Ð½Ð¾ ÐºÐ°ÑÐµ ÑÑÑÐµÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð¿Ð¾ÑÐµÑÐ°ÑÑ 178 ÑÐµÐ»Ð¾Ð²ÐµÐº, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 764. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð° ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð±Ð°ÑÐ¼ÐµÐ½Ð° Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð½Ð° Ð¿ÑÐ¸Ð½ÑÑÐ¸Ðµ Ð·Ð°ÐºÐ°Ð·Ð°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ ÑÑÑÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¸ Ð¿ÑÐ¸Ð½ÑÑÑ Ð¼ÐµÑÑ Ð´Ð»Ñ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½Ð¾Ð¹ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÑÑÐµÑÐºÐ¾Ð³Ð¾ ÐºÐ°ÑÐµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¼ÐµÑÑ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÐºÐ¾ÑÐ¾ÑÑÐ¹ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð¿ÑÐ¸ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸ÑÑ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ ÑÑÐµÑ Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² Ð²Ð¾ÑÐµÐ¼Ð¸Ð´ÐµÑÑÑÐ¸ Ð²Ð¾ÑÑÐ¼Ð¸ ÑÑÑÑÑ Ð²Ð¾ÑÑÐ¼Ð¸ÑÐ¾Ñ ÑÐµÑÑÐ¸Ð´ÐµÑÑÑÐ¸ ÑÑÐ±Ð»ÐµÐ¹ ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ° ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ ÑÑÐ¸ Ð³Ð¾Ð´Ð° Ð¸ Ð¿ÑÑÑ Ð¼ÐµÑÑÑÐµÐ².
description: The following databases were used in conducting marketing research: Avito. Statistical processing of the calculated data was carried out using a software package: Microsoft Excel. When performing the graphic part, a software package was used: nano-CAD. The study included a marketing analysis: the target audience of the cafe was defined, competitors were assessed, a concept was developed, the capacity was justified for 50 people, and the working hours were set from 10:00 to 22:00. It was calculated that 178 people visit the Turkish cuisine cafe daily, and the number of dishes is 764. The management structure was defined, and a staffing schedule was developed. A two-week schedule of staff appearance at work, a job description for the bartender, and a standard for accepting an order were drawn up. The main suppliers were presented. Measures were created to reduce the impact of harmful production factors on employees of the Turkish cuisine cafe, as well as steps to improve fire safety. Economic calculations show that with investments in the Turkish cuisine cafe in the amount of three million eighty-eight thousand eight hundred and sixty rubles, the payback period of the project will be three years and five months.