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¸ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±Ð°ÑÐ° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÐ¾ÑÐºÐ²Ð°, ÐÑÐµÑÐ¸ÑÑÐµÐ½ÑÐºÐ°Ñ Ð½Ð°Ð±., 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 gastronomic bar at Prechestenskaya embankment 5, Moscow
Creators: name: ÐÐ°Ð²Ð»Ð¾Ð²Ð°, ÐÐ°Ñ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: Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð±Ð°Ñ
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ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
gastronomic bar
carte(menu)
production and trading activities
technological calculations
organizational structure
economic indicators

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¸ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±Ð°ÑÐ° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÐ¾ÑÐºÐ²Ð°, ÐÑÐµÑÐ¸ÑÑÐµÐ½ÑÐºÐ°Ñ Ð½Ð°Ð±., Ð´. 5. 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¸ Ð³Ð°ÑÑÑÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±Ð°ÑÐ°, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð¿Ð»Ð°Ð½Ð¸ÑÑÐµÑÑÑ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÑ Ð² Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¸ Ð½Ð° Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÑÐ°Ð¶Ðµ Ð¶Ð¸Ð»Ð¾Ð³Ð¾ Ð´Ð¾Ð¼Ð°, Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 242 Ð¼2. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÑÐµÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð±Ð°ÑÐ°; Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÑÐ¸ÑÐ»Ð¾ Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ Ð² Ð±Ð°ÑÐµ â 60 Ð¸ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 12:00 Ð´Ð¾ 02:00 ÑÐ°Ñ. Ð Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1404, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, 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Ð°. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´Ñ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¿Ð¾ ÑÐ°ÑÑÐµÑÐ°Ð¼ Ð¿ÑÐ¸Ð½ÑÑÑ 23 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ 8 Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ 8 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð 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±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð², Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸; ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð´Ð¾ÑÐ¾Ð´Ñ Ð¸ Ð¸Ð·Ð´ÐµÑÐ¶ÐºÐ¸ Ð±Ð°ÑÐ°. Ð¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 168379,48 ÑÑÑ. ÑÑÐ±., Ð²Ð°Ð»Ð¾Ð²Ð¾Ð¹ Ð´Ð¾ÑÐ¾Ð´ â 71347,23 ÑÑÑ. ÑÑÐ±., Ð¿ÑÐ¾ÑÐµÐ½Ñ ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ â 5,27 %. ÐÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾ÐºÑÐ¿Ð¸ÑÑÑ Ð² ÑÐµÑÐµÐ½Ð¸Ðµ 6 Ð»ÐµÑ Ð¿ÑÐ¸ Ð¿Ð¾ÑÐµÑÐ°ÐµÐ¼Ð¾ÑÑÐ¸ 443 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² Ð´ÐµÐ½Ñ.
description: The subject of the graduate qualification work is âOrganization of production and trade activities of gastronomic bar at Prechestenskaya embankment 5, Moscowâ. This graduate qualification work is dedicated to organization of production and trade activities of gastronomic bar âBrauhauseâ, which is planned to engineer on the 1st floor of the dwelling house, square is 242 m2. In the course of the work, a market analysis of the bar's sphere of activity was carried out; were justified the number of seats â 60 and working hours from 12:00 to 02:00 hours. In the production program, the planned number of sold dishes is determined - 1404, a menu with a free choice of dishes, technological documentation, schemes of the functional relationship of the premises of the bar are developed. Manning table and work schedule are presented in qualification work, according to the calculates were accepted 23 employees, including 8 production workers and 8 service workers. Were developed fire safety and safety working conditions measures. Key economic indicators were determined; were calculated incomes and expenses of the bar. The turnover is 168379, 48 thousand rubles, gross income 71347,23 thousand rubles, percentage of profitability 5,27 %. The âBrauhaseâ gastronomic bar will payoff within 6 years with attendance 443 person per day.