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°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÐµÑÑÐ¾Ð·Ð°Ð²Ð¾Ð´ÑÐº, ÑÐ». ÐÐµÐ½Ð¸Ð½Ð°, Ð´.4
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 the production and trading activities of the Karelian cuisine restaurant at the address: Petrozavodsk, Lenin St., 4
Creators: name: ÐÐ¾Ð±ÑÑÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸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ÐµÑÑÐ¾ÑÐ°Ð½ ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸
Ð¼ÐµÐ½Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ ÑÐµÑ Ð°
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
karelian cuisine restaurant
restaurant menu
production program
production workshops
economic calculations

description: ÐÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼ÐµÑÑ Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ðµ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 75, ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ â Ñ 11:00 Ð´Ð¾ 23:00 ÑÐ°ÑÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ¾Ð¿ÑÑÐºÐ½Ð°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 649 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² Ð´ÐµÐ½Ñ, ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ Ð² Ð´ÐµÐ½Ñ â 2680. ÐÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÑÐ»Ð° Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° Ð±Ð¸Ð·Ð½ÐµÑÐ°, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°; ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð¿Ð¾Ð²Ð°ÑÐ°, ÐºÑÐ¸ÑÐµÑÐ¸Ð¸ Ð¿ÑÐ¸ÐµÐ¼Ð° Ð³Ð¾ÑÑÐµÐ¹ Ð¸ ÑÐ¿Ð¸ÑÐ¾Ðº Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¾Ð²; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÑ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð¾Ð¶Ð¸Ð´Ð°ÐµÐ¼Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾-ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð²; ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð·Ð° Ð³Ð¾Ð´. Ð¡ÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â 2,1 Ð³Ð¾Ð´. ÐÑÐ¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ°ÐºÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ ÐºÐ°Ðº Avito.ru. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Office. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ nanoCAD. ÐÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ°Ñ Ð·Ð½Ð°ÑÐ¸Ð¼Ð¾ÑÑÑ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ¾ÑÑÐ¾Ð¸Ñ Ð² Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð±Ð°Ð·Ñ ÑÐµÐ¾ÑÐµÑÐ¸ÐºÐ¾-Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÐµÐ»ÑÑÐºÐ¾Ð¹, Ð°Ð½Ð°Ð»Ð¸ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð´Ð»Ñ Ð¸Ð½Ð²ÐµÑÑÐ¾ÑÐ¾Ð², Ð¸Ð·ÑÑÐ°ÑÑÐ¸Ñ Ð´Ð°Ð½Ð½Ð¾Ðµ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ.
description: The number of seats in the restaurant will be 75, the working hours will be from 11:00 to 23:00. The menu and production program of the restaurant have been devel-oped. The capacity is 649 people per day, the number of meals sold per day is 2680. Technological calculations of the equipment are given, the area of the main premises is calculated. The planning solution of the restaurant has been developed. The organizational structure of the business was determined, the staffing table and the work schedule of the restaurants employees were compiled; the job description of the chef, the criteria for receiving guests and the list of potential suppliers were compiled; security measures were developed to ensure the expected safe work of employees; the economic indicators of the restaurants activity for the year were calculated. The pay-back period is 2.1 years. During the marketing research, such databases were used as Avito.ru. Statistical processing of experimental data was carried out using the Microsoft Office software package. When performing the graphical part, the nanoCAD program was used. The practical significance of the thesis consists in the possibility of using the re-sults as a base of theoretical research, analytical and project activities for investors studying this field.