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° Ð¿ÑÐ¸ Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐµ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð ÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐÐ°Ð·Ð°Ñ ÑÑÐ°Ð½, Ð³. ÐÐ¾ÑÑÐ°Ð½Ð°Ð¹, Ð¿Ñ. ÐÐ»Ñ-Ð¤Ð°ÑÐ°Ð±Ð¸, Ð´. 26
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 restaurant at the hotel at the address: Republic of Kazakhstan, Kostanay, Al-Farabi Ave., 26
Creators: name: Ð¡ÑÐµÐ¿Ð°Ð½Ð¾Ð²Ð°, 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: 2023
Subjects: ÑÑÐ°Ð½ÑÑÐ·ÑÐºÐ¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¿ÑÐ¸ Ð³Ð¾ÑÑÐ¸Ð½Ð¸ÑÐµ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐºÐ°Ð·Ð°Ñ ÑÑÐ°Ð½
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
french hotel restaurant
menu
production program
republic of kazakhstan
techno-logical calculations

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description: Mathematical processing of the data was carried out with the use of a package program Microsoft Excel. The nanoCAD program was used for graphics. Marketing research has been carried out in graduate qualification work, namely, potential contingent has been revealed, the concept of restaurant has been developed, capacity - 65 places has been grounded, summer veranda has been designed, an oper-ating mode of the main restaurant - from 12:00 to 00:00, a breakfast at a hotel - from 08:00 to 10:00. The number of canteen visitors per day - 554 people, and the number of dishes - 2566 was calculated. A menu based on the classic French menu has been developed. Also made tech-nological and technical-technological cards on the basic assortment of products. Cal-culations of functional groups of premises: production, household, administrative, storage, consumer premises were made. Based on the calculations, the layout solu-tion of the restaurant has been developed. Management structure was defined and manning table for 30 employees was worked out. A two-week schedule of staff attendance has been compiled and the main suppliers are represented. Measures have been taken to reduce the exposure of the restaurant personnel to occupational hazards and to increase fire safety. In the economic section we have calculated the main indices that characterize the profitability of the enterprise. The projected catering facility will pay for itself within 1 year and 8 months.