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¸ Ð³ÑÐ¸Ð»Ñ-Ð±Ð°ÑÐ° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑâÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¾Ð»ÑÑÐ°Ñ ÐÐ¾Ð½ÐµÑÐ½Ð°Ñ, Ð´. 18
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 the production and trading activities of the grill bar at the address: St. Petersburg, Bolshaya Monetnayastr., 18
Creators: name: ÐÑÐ·ÑÐ¼Ð¸Ð½, 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: Ð³ÑÐ¸Ð»Ñ-Ð±Ð°Ñ
ÐÐµÑÑÐ¾Ð³ÑÐ°Ð´ÑÐºÐ¸Ð¹ ÑÐ°Ð¹Ð¾Ð½
Ð¼ÐµÐ½Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
grill bar
Petrogradsky district
menu
technological calculations
economic indicators

description: Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð¸Ð·ÑÑÐµÐ½Ñ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð¹Ð¾Ð½Ð° Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½ÑÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ â 60 Ð¼ÐµÑÑ, Ð¸ ÑÐ°ÑÑ ÑÐ°Ð±Ð¾ÑÑ â Ñ 12:00 Ð´Ð¾ 24:00. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 331 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² Ð´ÐµÐ½Ñ. ÐÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð±ÑÐ´ÐµÑ ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´ Ñ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸. ÐÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ Ð² Ð³ÑÐ¸Ð»Ñ-Ð±Ð°ÑÐµ 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 ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ðµ, Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ðµ, Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½Ð¾Ðµ Ð¸ ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 204 Ð¼2 ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¸ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐ°ÑÐ¿Ð¾ÑÑÐ´Ð¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ Ð´Ð»Ñ 30 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½ÑÐµ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¸ Ð´Ð»Ñ Ð¿Ð¾Ð²Ð°ÑÐ° Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾ÑÐµÑÑ Â«ÐÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÑÐ¾Ð»Ð¸ÐºÐ°Â». 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 ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð¸ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² Ð¾ÑÐºÑÑÑÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²ÑÑ ÑÐµÑÑÑÐµ Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð° ÑÐµÑÑÑÐµÑÑÐ° Ð´ÐµÑÑÑÑ ÑÑÑÑÑ ÑÑÐ±Ð»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â Ð´Ð²Ð° Ð³Ð¾Ð´Ð° Ð¸ ÑÐµÑÑÑÐµ Ð¼ÐµÑÑÑÐ°. ÐÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±ÑÐ»Ð° Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel Ð¸ nanoCad.
description: In this work, the features of the area of activity of the enterprise and the serviced contingent of consumers were studied; the concept was developed, the capacity wasjustified â 60 seats, and the opening hours â from 12:00 to 24:00. The planned number of consumers, which is 331 people per day, was calculated. The projected enterprise will work on a menu with a free choice of dishes with service by waiters. The production of dishes in the grill bar will be carried out in accordance with the developed technical, technological and technological maps. In the work, the calculation of the areas of the main premises of the enterprise was made, thermal, mechanical, auxiliary and refrigeration equipment was selected. Based on the real plan of the premises with an area of 204 m2, the layout solution of the enterprise was developed and presented. Regulatory and administrative documents of the company were developed, including the work schedule for 30 employees, job descriptions for the cook of the hot shop and the standard of service for the Â«Table provisionÂ» process. A list of potential suppliers was compiled. Measures were to ensure comfortable working conditions for staff, and fire prevention measures. As a result of economic calculations, it was found that investments in the opening of the enterprise will amount to four million four hundred and ten thousand rubles, the payback period is two years and four months. The final qualifying work was written using the CIAN database, Microsoft Excel and nanoCAD programs.