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Ð°Ð½ÑÑÐ·ÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð½Ð° 80 Ð¼ÐµÑÑ Ð² ÐÐ¾ÑÐºÐ¾Ð²ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
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 restaurant of French cuisine for 80 seats in the Moscow district of St. Petersburg
Creators: name: ÐÐ¾ÑÐµÐ½ÐºÐ¾, ÐÐ»ÐµÐ½Ð°
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: 2019
Subjects: Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
equipment
French cuisine
assortment
restauran
production program

description: Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¾ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸, 
Ð½Ð° 80 Ð¼ÐµÑÑ Ð² ÐÐ¾ÑÐºÐ¾Ð²ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. Ð ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¸ Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¸ ÑÐµÑÐµÐ½Ð° ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²ÐºÐ° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐ¾ÑÐ¼Ð° Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, Ð²ÑÐ±ÑÐ°Ð½ Ð¸Ð½ÑÐµÑÑÐµÑ. Ð Ð¸Ð½Ð¶ÐµÐ½ÐµÑÐ½Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐµÐ¿Ð»Ð¾ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð²ÑÐ±Ð¾Ñ ÑÑÑÐ¾Ð¸ÑÐµÐ»ÑÐ½ÑÑ ÐºÐ¾Ð½ÑÑÑÑÐºÑÐ¸Ð¹: ÑÐ°ÑÑÐµÑ ÑÐµÐ¿Ð»Ð¾Ð¿Ð¾ÑÐµÑÑ Ð·Ð´Ð°Ð½Ð¸Ñ, Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¾ÑÐ¾Ð¿Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¿ÑÐ¸Ð±Ð¾ÑÐ¾Ð², ÑÐ¸ÑÑÐµÐ¼ Ð²ÐµÐ½ÑÐ¸Ð»ÑÑÐ¸Ð¸, ÑÐ°ÑÑÐ¾Ð´Ð¾Ð² Ð²Ð¾Ð´Ñ Ð¸ ÑÐµÐ¿Ð»Ð°, Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ Ð¾ÐºÑÑÐ¶Ð°ÑÑÐµÐ¹ ÑÑÐµÐ´Ñ. Ð¢Ð°Ðº Ð¶Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐµÑÑÐµÐ¶Ð¸: Ð¿Ð»Ð°Ð½ ÑÑÐ°Ð¶Ð° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð¿Ð»Ð°Ð½ï®¦ ÑÐµÑÐ° Ñ ÑÐ¸ÑÑÐµÐ¼Ð°Ð¼Ð¸ Ð¾ÑÐ¾Ð¿Ð»ÐµÐ½Ð¸Ñ, Ð²ÐµÐ½ÑÐ¸Ð»ÑÑÐ¸Ð¸, Ð²Ð¾Ð´Ð¾Ð¿ÑÐ¾Ð²Ð¾Ð´Ð° Ð¸ ÐºÐ°Ð½Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸. Ð ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²Ð¾Ð¹ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ, ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾ÑÐ° Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð²Ð°Ð»Ð¾Ð²Ð¾Ð³Ð¾ Ð´Ð¾ÑÐ¾Ð´Ð°.
description: In the final qualifying work was carried out marketing justification of the need to design a restaurant of French cuisine, 80 seats in the Moscow district of St. Petersburg. In the technological section of the diploma project made the calculation and selection of equipment. The area is calculated and the layout of the premises with the arrangement of trade and technological equipment is solved. In the organizational section the form of service is developed, the interior is chosen. In the engineering section made thermal selection of building structures: calculation of heat loss of the building, the area of heating appliances, ventilation systems, water and heat, selected measures to protect the environment. Also made drawings: floor plan with the arrangement of technological equipment, planï®¦ shop with heating, ventilation, water supply and Sewerage. In the economic section, the calculation of the annual and production program, the turnover of the projected enterprise, gross income.