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ÑÐ°ÑÐ½Ð¾Ð³Ð¾ ÑÐµÐºÑÑÐ¸Ð»ÑÑÐ¸ÐºÐ°, Ð´.10-12Ð£
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 a catering establishment at the address: St. Petersburg, str. Krasny Tekstilshchik, 10-12U
Creators: name: ÐÐ»ÑÐ¼Ð¸ÐµÐ²Ð°, ÐÐ°Ð»ÐµÑÐ¸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: 2025
Subjects: ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
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themed restaurant
meat cuisine
production and trading activities
menu
production program
planned and calcu-lated menu

description: Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¾ÑÐµÐ½ÐµÐ½Ñ Ð¿ÐµÑÑÐ¿ÐµÐºÑÐ¸Ð²Ñ Ð»Ð¾ÐºÐ°ÑÐ¸Ð¸, Ð²ÑÑÐ²Ð»ÐµÐ½Ð° ÑÐµÐ»ÐµÐ²Ð°Ñ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ñ, Ð¸Ð·ÑÑÐµÐ½Ð° ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¸Ñ Ð¸ Ð¾ÐºÑÑÐ¶ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ, Ð² ÑÐ¾Ð´Ðµ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾, ÑÐ°Ð±Ð¾ÑÐ°Ñ ÐµÐ¶ÐµÐ´Ð½ÐµÐ²Ð½Ð¾ Ñ 12:00 Ð´Ð¾ 24:00, ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð±ÑÐ´ÐµÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑ 264 Ð³Ð¾ÑÑÐµÐ¹ Ð¸ ÑÐµÐ°Ð»Ð¸Ð·Ð¾Ð²ÑÐ²Ð°ÑÑ 1372 ÑÑ. Ð±Ð»ÑÐ´ Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°: Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¸ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ðµ, ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ðµ, Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ðµ Ð¸ Ð½ÐµÐ¹ÑÑÐ°Ð»ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. Ð¡ ÑÑÐµÑÐ¾Ð¼ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 329 Ð¼2, Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° 60 Ð¼ÐµÑÑ. ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ, ÑÐµÐ³ÑÐ»Ð¸ÑÑÑÑÐ¸Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð²ÐºÐ»ÑÑÐ°Ñ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ Ð¸ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½ÑÐµ Ð¸Ð½ÑÑÑÑÐºÑÐ¸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°, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÑÐ°Ð²Ð¼Ð°ÑÐ¸Ð·Ð¼Ð° Ð¸ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ðµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð±Ð¾ÑÑ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²ÑÐµ Ð·Ð°ÑÑÐ°ÑÑ Ð½Ð° ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ° ÑÐµÐ¼Ð°ÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ ÐµÐ³Ð¾ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð». Ð¡ÑÐ¼Ð¼Ð° Ð¿ÐµÑÐ²Ð¾Ð½Ð°ÑÐ°Ð»ÑÐ½ÑÑ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ Ð¾ÐºÐ¾Ð»Ð¾ 74,6 Ð¼Ð»Ð½. ÑÑÐ±., ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð·Ð°ÑÑÐ°Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ Ð´Ð²Ð° 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¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Â«AvitoÂ» Ð¸ Â«2ÐÐÐ¡Â», Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿Ð°ÐºÐµÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel Ð¸ nanoCAD.
description: The work assessed the prospects of the location, identified the target audience, studied the competition and the environment of the projected restaurant. Based on the data obtained, a concept was developed and a production program was calculated, during which it was established that, operating daily from 12:00 to 24:00, the restaurant would serve 264 guests and sell 1,372 dishes and drinks. Technological calculations of the restaurant premises were performed: their areas were obtained and thermal, refrigerating, mechanical and neutral equipment were selected. Taking into account the plan of the rented premises with an area of 329 m2, a layout solution for a themed restaurant with 60 seats was developed. The documents regulating the work of the staff of the theme restaurant are presented, including the staffing table, work schedule and job descriptions. Occupational safety measures were developed to reduce occupational injuries and improve work efficiency. The financial costs for the implementation of the theme restaurant project were determined and its economic potential was substantiated. The amount of initial investments in the company is about 74,6 million rubles, and the cost recovery period is two years. When writing the final thesis, the Avito and 2GIS databases, as well as Microsoft Excel and nanoCAD software packages, were used.