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¿Ð°Ð½Ð°Ð·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, ÑÐ». ÐÐ¿ÑÐ¸ÐºÐ¾Ð², 45
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 a Pan-Asian cuisine restaurant at the address: St. Petersburg, Optikov str., 45
Creators: name: ÐÐ¾Ð²Ð°Ð»ÐµÐ½ÐºÐ¾, Ð¡ÐµÐ¼ÐµÐ½
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: ÐºÐ»ÑÑÐµÐ²ÑÐµ ÑÐ»Ð¾Ð²Ð°: ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¿Ð°Ð»ÐµÐ¾Ð°Ð·Ð¸Ð°ÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸
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keywords: restaurrant of pan-asian cuisine
menu
production-wall program
technological calculationns
organizational structure
economic indicatirs

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° Ð¿Ð°Ð½Ð°Ð·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, ÑÐ». ÐÐ¿ÑÐ¸ÐºÐ¾Ð², 45Â». Ð Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½ Ð¿ÑÐ¾ÐµÐºÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¿Ð°Ð½Ð°Ð·Ð¸Ð°ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð½Ð° 60 Ð¼ÐµÑÑ. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÐµ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð·Ð²Ð¾Ð»Ð¸Ð»Ð¸ Ð²ÑÐ±ÑÐ°ÑÑ Ð¼ÐµÑÑÐ¾ Ð´Ð»Ñ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾ÑÐ»Ð¸ÑÐ°ÑÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¾Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð². ÐÐ¾ÑÐ»Ðµ ÑÑÐ¾ Ð±ÑÐ»Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° Ð¸ Ð¼ÐµÐ½Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÐºÐ¾ÑÐ¾ÑÑÑ, Ð² Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ¼ Ð²ÐµÐ»Ð¸ÑÑ Ð²ÑÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÑ Ð³ÑÑÐ¿Ð¿ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð¸ Ñ ÑÑÐµÑÐ¾Ð¼ ÑÐµÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 225 Ð¼2 Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾-ÑÐ°ÑÐ¿Ð¾ÑÑÐ´Ð¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ: ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½ÑÐµ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ð¸. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ñ Ð²ÑÐµ Ð²ÑÐµÐ´Ð½ÑÐµ ÑÐ°ÐºÑÐ¾ÑÑ, Ð½ÐµÐ±Ð»Ð°Ð³Ð¾Ð¿ÑÐ¸ÑÑÐ½Ð¾ Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð¼ ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°, Ð½Ð° Ð¾ÐºÑÑÐ¶Ð°ÑÑÑÑ ÑÑÐµÐ´Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑ Ð¼ÐµÑ, ÐºÐ¾ÑÐ¾ÑÑÐ¹ Ð¿Ð¾Ð¼Ð¾Ð¶ÐµÑ ÑÐ´ÐµÐ»Ð°ÑÑ ÑÑÑÐ´ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐ¼ Ð´Ð»Ñ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½ ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÐ¹ ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ Ð¸ Ð²Ð°Ð»Ð¾Ð²Ð¾Ð¹ Ð´Ð¾ÑÐ¾Ð´ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð·Ð° Ð³Ð¾Ð´. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð±ÑÐ» ÑÐ´ÐµÐ»Ð°Ð½ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ ÑÐµÑÑÐ¾ÑÐ°Ð½ Ð¿Ð°Ð½Ð°Ð·Ð¸Ð°ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð²Ð¿Ð¾Ð»Ð½Ðµ Ð¶Ð¸Ð·Ð½ÐµÑÐ¿Ð¾ÑÐ¾Ð±ÐµÐ½ Ð¸ Ð·Ð° 3,4 Ð³Ð¾Ð´Ð° Ð¾ÐºÑÐ¿Ð°ÐµÑ ÑÐµÐ±Ñ Ð¸ Ð½Ð°ÑÐ¸Ð½Ð°ÐµÑ Ð¿ÑÐ¸Ð½Ð¾ÑÐ¸ÑÑ Ð¿ÑÐ¸Ð±ÑÐ»Ñ.
description: The subject of the graduate qualification work is: Â«Organization of production and trade activities of a Pan-Asian cuisine restaurant at the address: St. Petersburg, Optikov str., 45Â». The graduate qualification work presents a project of a Pan-Asian cuisine restaurant with 60 seats. The conducted marketing research made it possible to choose a place for the projected enterprise, identify potential consumers and develop a concept that distinguishes the designed restaurant from its competitors. After this, a production program and a menu of the enterprise were compiled, on the basis of which, all technological calculations of the functional groups of the restaurant premises were carried out: Based on the calculations made and taking into account the real floor plan of an area of 225 sq.m., a restaurant layout solution was developed. Organizational and administrative documents were developed: staffing table, work schedule, job profile. All harmful factors that adversely affect the human body and the environment were considered. A set of measures was developed that will help make staff work as safe as possible for health. The calculations of the retail turnover and the gross income of the designed enterprise were made. Based on them, it was concluded that the restaurant of Pan-Asian cuisine is quite viable and pays for itself in 3.4 years and begins to make a profit.