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¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐµÐ³ÑÑÑÐ½Ð°Ñ Ð´.5-7
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 food companies by address: St.Petersburg, Degtyarnaya D.5-7
Creators: name: ÐÐµÑÐµÐ»Ð¾Ð², ÐÐ»ÐµÐºÑÐµÐ¹
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¿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°
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
meat restaurant
menu
production program
technological calculations
organizational structure
economic indicators

description: Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ» Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÐºÑÑÐµÐ³Ð¾ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ñ ÑÑÐ½ÐºÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¦ÐµÐ½ÑÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ð¹Ð¾Ð½Ð° Ð³Ð¾ÑÐ¾Ð´Ð° Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÑÐ¸ÑÑÐ²Ð°ÑÑÐ°Ñ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾Ð³Ð¾ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½ÑÐ°, Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°, ÑÐ¾Ð³Ð»Ð°ÑÐ½Ð¾ ÐºÐ¾ÑÐ¾ÑÐ¾Ð¹, Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð² Ð´ÐµÐ½Ñ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÑ 1042 Ð±Ð»ÑÐ´ Ð´Ð»Ñ 386 Ð¿Ð»Ð°Ð½Ð¾Ð²ÑÑ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð²Ð¸Ð½Ð½Ð°Ñ ÐºÐ°ÑÑÐ° Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¹ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð±Ð»ÑÐ´ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð² Ð²Ð¸Ð´Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÐºÐ°ÑÑ Ð¸ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÐºÐ°ÑÑ. ÐÐ¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¾ÑÐ½Ð°ÑÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ¾Ð², Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¾Ð¿ÐµÑÐ°ÑÐ¸Ð²Ð½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½ Ð¿Ð»Ð°Ð½ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ¾Ð¹ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐµÐ½Ð¸Ñ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹ Ð²ÑÐµÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±ÑÐ°Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ñ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ°Ð²Ð½Ð° 302,5 Ð¼Â². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ ÐµÐ³Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ. Ð ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½Ð¸ÑÑÐµÑÑÑ ÑÑÑÐ´Ð¾ÑÑÑÑÐ¾Ð¸ÑÑ 32 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°, Ð´Ð»Ñ ÐºÐ¾ÑÐ¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ. ÐÐ°Ð¹Ð´ÐµÐ½Ñ Ð½Ð°Ð´ÑÐ¶Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ ÑÑÑÑÑ Ð¸ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð´Ð»Ñ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾Ð¸Ð·-Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð³Ð¾Ð´Ð¾Ð²Ð¾Ð¹ ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ â 48493,44 ÑÑÑÑÑ ÑÑÐ±Ð»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð·Ð°ÑÑÐ°Ñ â 4 Ð³Ð¾Ð´Ð°.
description: 129 p. 10 pictures, 65 tables, 3 attachments, 2 drawings. The subject of the graduate qualification work is: Organization of production and trade activities food companies by address: St.Petersburg, Degtyarnaya D.5-7 This final qualification work presents the analysis of the current state of the market of catering enterprises in the Central District of the city of St. Petersburg. It develops the concept of the meat restaurant based on the demands of possible target customers. Moreover, this work presents the manufacturing plan, according to which the designed restaurant will be able to serve 1042 meals for 386 planned visitors. Menu and wine list of the restaurant were developed. For the main assortment of restaurant dishes, technical documentation was developed in the form of flow and process flow charts. Technical equipment for manufacturing workshops was selected. Working schedule for the restaurant staff was developed. Layout plan of the restaurant was designed. Calculations of all areas of the res-taurant premises were done (total 302.5 mÂ²). Organizational structure of the restaurant and its operational schedule were determined. Work schedule for 32 employees to be hired was designed. Reliable suppliers of raw and semi-finished products for the manufacturing process were found. Measures to protect the employees of the restaurant and ensure fire safety were developed. Economic assessment of the operational activity of the restaurant was done. Annual turnover of 48,493.44 thousand rubles was calculated with the payback period for manufacturing investment costs of 4 years.