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° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐµÐ»Ð¸Ð½ÑÐºÐ¾Ð³Ð¾, Ð´.13
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 at the address: St. Petersburg, Belinskogo street, 13
Creators: name: ÐÐ½Ð¸ÐºÐµÐµÐ², ÐÑÑÑ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: 2020
Subjects: ÑÑÐµÐ¹Ðº-Ñ Ð°ÑÑ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ°
Ð¥ÐÐ¡Ð¡Ð
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
steak house
menu
production program
technological calculations
organizational structure
HACCP
economic indicators

description: 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°Ð½Ð°; Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÑÐ¸ÑÐ»Ð¾ Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ â 100 Ð¸ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 12:00 Ð´Ð¾ 24:00 ÑÐ°ÑÐ¾Ð². Ð Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ ÑÐ¸ÑÐ»Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ â 375 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð¸ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 1377 ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, ÑÑÐµÐ¼Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð¹ Ð²Ð·Ð°Ð¸Ð¼Ð¾ÑÐ²ÑÐ·Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. 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 Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¥ÐÐ¡Ð¡Ð Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÑ Ð² Ð´Ð¾Ð³Ð¾ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ð¼ ÑÐµÑÐµ Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾ÑÐµÐ´ÑÑÑ Ð¿ÑÐ¸ÐµÐ¼Ð° Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð³Ð¾ Ð·Ð°ÐºÐ°Ð·Ð°. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÐ¿Ð¸ÑÐ¾Ðº Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ, Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÐµ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ 20364,82 ÑÑÑ. ÑÑÐ±Ð»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 4,3 Ð³Ð¾Ð´Ð°. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð¼Ð¾Ð¶Ð½Ð¾ Ð¿ÑÐ¸Ð¼ÐµÐ½Ð¸ÑÑ Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ Ð¿ÑÐ¸ Ð¿Ð¾Ð´Ð³Ð¾ÑÐ¾Ð²ÐºÐµ Ðº ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð½Ð¾Ð²Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐ¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐ¶Ðµ ÑÑÑÐµÑÑÐ²ÑÑÑÐµÐ³Ð¾.
description: In the course of the work, a market analysis of the restaurant's sphere of activity was carried out; the seating capacity was substantiated â 100 and the work schedule was developed â from 12:00 to 24:00. In the production program the number of consumers per day was defined â 375 guests, the planned number of dishes is 1377 pcs. A menu âal la carteâ, technological documentation, schemes of the functional relationship of the restaurant premises were developed. The calculations of stor-age, production, trade and auxiliary facilities; based on them, a restaurantâs layout was developed. The organizational structure of the restaurant is considered, the staffing table and a two-week schedule for staff were compiled. The HACCP standard for work in the pre-production shop and the service standard for the procedure for accepting the main order was developed. A list of potential suppliers was compiled. Measures were developed to ensure safe working conditions in the restaurant, and fire safety measures. The economic indicators of the restaurant were calculated. Investments in the enterprise amount to 20364820 rubles, the payback period of which is 4.3 years. The results of the work can be applied and used in preparation for the de-velopment of a new restaurant project, as well as in the improvement of an exist-ing one.