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° ÐºÐ°Ð·Ð°Ñ ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, 24-Ñ Ð»Ð¸Ð½Ð¸Ñ ÐÐ°ÑÐ¸Ð»ÑÐµÐ²ÑÐºÐ¾Ð³Ð¾ Ð¾ÑÑÑÐ¾Ð²Ð°, Ð´.25
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 Kazakh cuisine restaurant at the address: St. Petersburg, 24th line of Vasilievsky Island, 25
Creators: name: ÐÐ°Ð»ÑÐ³Ð¸Ð½Ð°, ÐÐ°ÑÑ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: 2024
Subjects: ÑÐµÑÑÐ¾ÑÐ°Ð½
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Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ
restaurant
kazakh cuisine
Vasileostrovsky district
production program
menu
planning and calculation menu
projected enterprise

description: Ð¦ÐµÐ»Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð·Ð°ÐºÐ»ÑÑÐ°ÐµÑÑÑ Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð°Ð²ÑÐ¾ÑÑÐºÐ¾Ð¹ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ð¸, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¼ ÑÐ°ÑÑÐµÑÐµ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÐºÐ°Ð·Ð°ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Avito, Ð¿Ð¾ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ°Ð¼ ÐºÐ¾ÑÐ¾ÑÐ¾Ð³Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐµÐ»ÐµÐ²Ð°Ñ Ð°ÑÐ´Ð¸-ÑÐ¾ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ðµ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ðµ Ð² ÐÐ°ÑÐ¸Ð»Ðµ-Ð¾ÑÑÑÐ¾Ð²ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° Ð²Ð¼ÐµÑÑÐ¸Ð¼Ð¾ÑÑÑ â 52 Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ, ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ â Ñ 11:00 Ð´Ð¾ 23:00 ÑÐ°ÑÐ¾Ð². Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ â 288 ÑÐµÐ»., Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 991. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð±Ð°ÑÐ½Ð°Ñ ÐºÐ°ÑÑÐ°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÑÑÑ Ð¿ÑÐ¸ Ð¿Ð¾Ð¼Ð¾ÑÐ¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ, Ñ ÑÑÐµÑÐ¾Ð¼ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ¸ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 284 Ð¼2 Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ ÑÐµÑÐ½Ð¸ÐºÐ¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÐºÐ°ÑÑÑÂ  Ð½Ð°Â  Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð¹Â  Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð½Ð° 33 ÐµÐ´Ð¸Ð½Ð¸ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð², ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð²Ð½ÐµÑÐ½ÐµÐ³Ð¾ Ð²Ð¸Ð´Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ Ð¿ÑÐ¸Ð²ÐµÑÑÑÐ²Ð¸Ñ Ð³Ð¾ÑÑÐµÐ¹. ÐÐ¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ 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°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ÑÂ  Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸ÑÂ  Ð¿Ð¾Â  Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 2 Ð³Ð¾Ð´Ð° 1 Ð¼ÐµÑÑÑ. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· ÑÑÐ¾Ð³Ð¾, Ð¼Ð¾Ð¶Ð½Ð¾Â  ÑÐ´ÐµÐ»Ð°ÑÑ Ð²ÑÐ²Ð¾Ð´ ÑÑÐ¾ Ð¾ÑÐºÑÑÑÐ¸Ðµ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾.
description: The purpose of the final qualification work is to develop an authors concept, technological calculation and design of the Kazakh cuisine restaurant. In the course of the work, a marketing study was conducted using the Avito database, according to the results of which the target audience of the projected restaurant was determined, and a rented room in the Vasile-Ostrovsky district was selected. The concept of the restaurant has been developed, the capacity of 52 seats has been determined and justified, the operating mode of the enterprise has been estab-lished â from 11:00 to 23:00 hours. The number of consumers per day was calculated â 288 people, and the number of dishes â 991. The menu was developed, as well as the bar card. Technological calculations were performed using the Microsoft Excel program, specialized equipment was se-lected, taking into account the layout of the leased premises with an area of 284 m2, the layout of the premises was performed. Technical, technological and technological maps for the main product range have been developed. The management structure of the enterprise is justified, the staffing table for 33 personnel units is developed. A schedule for the employees to go to work, the stand-ard of appearance of the service personnel and the greeting of guests have been drawn up. Suppliers of raw materials and semi-finished products have been selected. Occupational safety measures and fire safety measures have been developed. Calcula-tions of the main economic indicators were carried out, the payback period of the res-toration was 2 years and 1 month. Based on this, it can be concluded that the opening of this catering enterprise is advisable.