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¸ Ð¼Ð¾ÑÐ¾Ð´ÐµÐ¶Ð½Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». Ð¡ÐµÐ²Ð°ÑÑÑÑÐ½Ð¾Ð²Ð°, Ð´. 5
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 youth cafe by address: St. Petersburg, str. Sevastyanova, d.5
Creators: name: Ð¥ÑÐ°Ð¼ÑÐµÐ½ÐºÐ¾, ÐÐ¸ÑÐ°Ð»Ð¸Ð¹
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: Ð¼Ð¾Ð»Ð¾Ð´ÐµÐ¶Ð½Ð¾Ðµ ÐºÐ°ÑÐµ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
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¸
youth cafe
menu
production program
organizatoinal structure
economic indicators

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ â Ð¼Ð¾Ð»Ð¾Ð´ÐµÐ¶Ð½Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ Â«Florida dinerÂ». Ð£ÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ â Ñ 11:00-23:00 ÑÐ°ÑÐ¾Ð², Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð² Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 464 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ° Ð¸ 965 Ð±Ð»ÑÐ´. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ñ Ð°Ð¼ÐµÑÐ¸ÐºÐ°Ð½ÑÐºÐ¾Ð¹ ÐºÑÑÐ½ÐµÐ¹, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð´Ð»Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµ. ÐÑÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹: 80 Ð¼2 Ð¿Ð¾ÑÑÐµÐ±Ð¾Ð²Ð°Ð»Ð¾ÑÑ Ð´Ð»Ñ Ð·Ð°Ð»Ð° ÐºÐ°ÑÐµ, 32,5 Ð¼2 Ð´Ð»Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, 9,1 Ð¼2 Ð´Ð»Ñ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ, 16 Ð¼2 Ð´Ð»Ñ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¸ 20,6 Ð´Ð»Ñ Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½Ð¾-Ð±ÑÑÐ¾Ð²ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. Ð¡ ÑÑÐµÑÐ¾Ð¼ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 277 Ð¼2, Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ñ ÑÑÐµÑÐ¾Ð¼ Ð²Ð·Ð°Ð¸Ð¼Ð¾ÑÐ²ÑÐ·Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¸ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð´Ð»Ñ 29 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² (12 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, 14 â Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐ¸Ð¹, 2 â Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½ÑÐ¹ Ð¸ 1 Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÐ¹ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»). Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð´Ð»Ñ ÑÐµÑ-Ð¿Ð¾Ð²Ð°ÑÐ°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ ÑÑÑÑÑ, Ð¾Ð¿Ð¸Ñ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°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ. Ð¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 76 Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² 480 ÑÑÑÑÑ 800 ÑÑÐ±Ð»ÐµÐ¹, Ð° Ð¿ÑÐ¸Ð±ÑÐ»Ñ Ð² Ð³Ð¾Ð´ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 10 Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² 288 ÑÑÑÑÑ 810 ÑÑÐ±Ð»ÐµÐ¹. Ð¡ÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 2 Ð³. Ð¸ 4 Ð¼ÐµÑ.
description: This work is dedicated to create organizational strategy of production and service operations operate of the youth cafe âFlorida dinerâ. Cafe is working with this schedule from 11: 00-23:00 hours, planned quantity of visitors per day 464 people and 965 dishes. Implementation menu american cuisine, compose technological documents to products and justified the potential contingent consumers of the cafe. The premises were calculated: 80 m2 was required for the cafe hall, 32.5 m2 for production rooms, 9.1 m2 for auxiliary rooms, 16 m2 for storage rooms and 20.6 m2 for office buildings. Taking into account the leased premises with an area of 277 m2, a layout solution was developed taking into account the relationship of the premises and the arrangement of equipment. A staffing schedule and an exit schedule for 29 employees have been developed (13 production employees, 14 service, 2 administrative and 1 for extra service staff). The job description instruction for the chef, was drawn up suppliers of raw materials were, identified measures to ensure safe working conditions were described. Produced calculations of the annual economic indicators of the cafe. Turnover amounted to 76,480.80 thousand rubles, and profit per year amounted to 10,288.81 millions rubles. The payback period of the enterprise was 2 years and 4 months.