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° ÑÑÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¾Ð»ÑÑÐ°Ñ ÐÐ¾Ð½ÑÑÐµÐ½Ð½Ð°Ñ, Ð´. 27
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 the Russian cuisine restaurant at the addres: St.Petersburg, Bolshaya Konnyushennaya street, 27
Creators: name: ÐÐ¾ÑÐ¿Ð¾Ð´Ð°ÑÐµÐ²Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
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: ÑÐµÑÑÐ¾ÑÐ°Ð½
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restaurant
production and trade activities
menu
production program
russion cuisine

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«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° ÑÑÑÑÐºÐ¾Ð¹ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¾Ð»ÑÑÐ°Ñ ÐÐ¾Ð½ÑÑÐµÐ½Ð½Ð°Ñ, Ð´.27Â». Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð° ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð° Ð¾Ñ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° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ¾Ð»ÑÑÐ°Ñ ÐÐ¾Ð½ÑÑÐµÐ½Ð½Ð°Ñ, Ð´Ð¾Ð¼ 27. Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ â ÑÑÑÑÐºÐ°Ñ ÐºÑÑÐ½Ñ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÐ¾Ð»Ð¾Ð´Ð½ÑÑ, Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´ Ð¸ Ð·Ð°ÐºÑÑÐ¾Ðº, Ð¼ÑÑÐ½ÑÑ Ð±Ð»ÑÐ´, Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð² Ð¸ Ð²Ð¸Ð½Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð±Ð»Ð¾Ðº-ÑÑÐµÐ¼Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð², Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° 100 Ð¼ÐµÑÑ, Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ 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¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. ÐÐ¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ Ð¿ÑÐ¾Ð´Ð¾Ð²Ð¾Ð»ÑÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ¾Ð²Ð°ÑÐ¾Ð². 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 Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸, Ð¸ Ð¼ÐµÑÑ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð¿Ð¾Ð¶Ð°ÑÐ½ÑÑ Ð±ÐµÐ·Ð¾Ð¿Ð°Ñ-Ð½Ð¾ÑÑÑ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¾ÑÐ½Ð¾Ð²Ð½Ñ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¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½ ÑÐµÑÑÑÑÐ½ÑÐ¹ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð». ÐÐ°Ð½Ð½ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½ÑÑ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð¼Ð¾Ð¶Ð½Ð¾ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑ Ð¿ÑÐ¸ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð² ÑÐµÐ°Ð»ÑÐ½Ð¾Ð¹ Ð¶Ð¸Ð·Ð½Ð¸.
description: Subject of final qualification work: "Organization of production and trading activities of the Russian cuisine restaurant at the addres: St.Petersburg, Bolshaya Konnyushennaya street, 27.". The theme of the graduation qualification work: âOrganization of production and trading activities of the Russian restaurant in St. Petersburg, St. Big Stables, 27Â» During the writing of the work, the following tasks were performed: the concept was determined - Russian cuisine, a menu was created, an assortment of col, hot dishes and starters, flour dishes, drinks and wine was presented. Flowcharts of technological processes were prepared, the restaurant's operating mode was determined, a restaurant plan for 100 seats was created, with the arrangement of modern technological equipment. A staffing table and a schedule of staff entry was compiled. Food suppliers selected. Measures have been developed to ensure safe and comfortable working conditions in the enterprise, and measures to ensure fire safety. The calculation of the main indicators of the production and trading activities of the restaurant is made, the resource potential is justified. This graduate qualification work can be used to create a restaurant in real life.