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° Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÑÐ¾Ð½ÑÑÐ°Ð´Ñ, ÑÐ». ÐÐ°ÑÐ»Ð° ÐÐ°ÑÐºÑÐ°, Ð´.6/29
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 Georgian cuisine at the address: Kronstadt, Karla Marksa Street, 6/29
Creators: name: ÐÐ°ÑÑÐ°Ð¹ÐºÐ¸Ð½Ð°, ÐÐµÑÐ¾Ð½Ð¸ÐºÐ°
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: Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
ÑÐµÐ¼ÐµÐ¹Ð½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ°
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ðµ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
georgian cuisine
family restaurant
market analysis
menu
production program
warehouses
organizational structure of management
economic indicators

description: Ð¦ÐµÐ»Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð² ÑÑÐ»Ð¾Ð²Ð¸ÑÑ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð¹ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ 500,1 Ð¼2. Ð Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹, Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ â 100, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾ Ð¾Ð±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð² Ð´ÐµÐ½Ñ â 2114 ÐµÐ´., Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ â 483 ÑÐµÐ». ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ð³ÑÑÐ·Ð¸Ð½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸. ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÑÐµÐ¼Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð¹ Ð²Ð·Ð°Ð¸Ð¼Ð¾ÑÐ²ÑÐ·Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð². ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ ÑÐºÐ»Ð°Ð´ÑÐºÐ¾Ð¹ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð³ÑÑÐ¿Ð¿Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð ÑÑÐµÑÑÐµÐ¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð´Ð»Ñ 51 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° ÑÐµÑ-Ð¿Ð¾Ð²Ð°ÑÐ°, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸. Ð ÑÐµÑÐ²ÐµÑÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð´Ð»Ñ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ°Ñ. Ð Ð¿ÑÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ 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, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð·Ð°ÑÑÐ°Ñ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ 10004,70 ÑÑÑ. ÑÑÐ±., ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 2,48 Ð³Ð¾Ð´Ð°. ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿Ð°ÐºÐµÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Office, Ð¿ÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ nanoCAD.
description: Theme of the graduate qualification work: "Organization of production and trade activities of the restaurant of Georgian cuisine at the address: Kronstadt, Karla Marksa Street, 6/29". The purpose of the final qualifying work: creation of the project of the restaurant of the Georgian cuisine in the conditions of the rented area of 500,1 m2. In the first section of the work were conducted marketing research, determined the contingent of the main consumers, analyzed competitors, justified the number of seats - 100, developed the concept and production program, established the total number of dishes sold per day - 2114 units, as well as the planned number of consumers - 483 people. In the second section the menu of Georgian cuisine is developed. The schemes of functional interrelation of premises and production processes are presented. The area of storage and production group of premises is calculated, the layout solution of the restaurant is developed. In the third section the staff schedule and two-week schedule for 51 employees, job description for the chef, the main suppliers are selected. In the fourth section measures for fire safety and for comfortable working conditions in the production shops are developed. â In the fifth section of the calculation of economic indicators of production and trade activities of the enterprise, which showed that the payback period of investment and production costs in the amount of 10004.70 thousand rubles, is 2.48 years. When writing a graduate qualification work used a package of programs Microsoft Office, when performing the graphical part used the program nanoCAD.