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ÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° 50 Ð¼ÐµÑÑ Ð² Ð³. ÐÐ¾Ð²Ð¾ÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐµ
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 a fish restaurant with 50 seats in the city of Novorossiysk
Creators: name: ÐÐ°Ð½Ð¾Ð², ÐÑÐºÐ°Ð´Ð¸Ð¹
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: ÑÑÐ±Ð½ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ°
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
fish restaurant
menu
production and trade
activity
technological calculations of equipment
organizational
structure
economic indicators

description: Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð¸Ð»ÑÑ Ð¿ÑÐ¾- ÐµÐºÑ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð½Ð° 50 Ð¼ÐµÑÑ Ð² Ð³. ÐÐ¾Ð²Ð¾ÑÐ¾ÑÑÐ¸Ð¹ÑÐºÐµ. ÐÑÐ¾ÐµÐºÑ Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÐµÑÑÑ Ðº Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð½Ð° Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÑÐ°Ð¶Ðµ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾-Ð¶Ð¸Ð»Ð¾Ð³Ð¾ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÐ° Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: ÑÐ». Ð¢Ð¾Ð»ÑÑÐ¾Ð³Ð¾, 2Ð¶. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ ÑÑÐ»ÑÐ³ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´. ÐÑÐ¾- Ð¿ÑÑÐºÐ½Ð°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð·Ð° Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 199 ÑÐµÐ»., Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¼Ð¾ÑÐ½Ð¾ÑÑÑ â 894 Ð±Ð»ÑÐ´Ð°/Ð´ÐµÐ½Ñ. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ 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ÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµ- Ð»ÐµÐ¹. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð¸ Ñ ÑÑÐµÑÐ¾Ð¼ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐµÐ³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 255 Ð¼2 Ñ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 Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ 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, Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ, Ð´Ð¾Ð»Ð¶- Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° Ð¿Ð¾Ð²Ð°ÑÐ° Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾ÑÐµ- Ð´ÑÑÑ Ð¿ÑÐ¸Ð²ÐµÑÑÑÐ²Ð¸Ñ Ð³Ð¾ÑÑÐµÐ¹. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸. ÐÐ¿Ð¸ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð°, Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸, Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¾Ð³Ð½ÐµÑÑÑÐ¸ÑÐµÐ»Ð¸. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÐµÐ»ÑÐ½ÑÐµ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²ÑÐµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ, Ð½ÐµÐ±Ð¾Ð»ÑÑÐ¾Ð¹ ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°Ðµ- Ð¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ° (3,3 Ð³Ð¾Ð´Ð°) ÑÐ²Ð¸Ð´ÐµÑÐµÐ»ÑÑÑÐ²ÑÑÑ Ð¾ ÑÐ¾Ð¼, ÑÑÐ¾ Ð¿ÑÐµÐ´Ð»Ð°Ð³Ð°ÐµÐ¼ÑÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ñ Ð¸ Ð¿Ð¾Ð·Ð²Ð¾Ð»ÑÑ Ð¾ÑÐºÑÑÑÑ Ð½Ð¾Ð²ÑÐ¹ ÑÐµÑÑÐ¾ÑÐ°Ð½, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð±ÑÐ´ÐµÑ ÑÑÐ¿ÐµÑÐ½Ð¾ ÑÑÐ½Ðº- ÑÐ¸Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð¸ Ð¿ÑÐ¸Ð½Ð¾ÑÐ¸ÑÑ Ð¿ÑÐ¸Ð±ÑÐ»Ñ.
description: The result of the graduate qualification work was is the design of a fish restaurant with 50 seats in the city of Novorossiysk. The project is proposed for implementation on the ground floor of a shopping and residential complex at the address: Tolstoy str., 2zh. In the course of the work, a potential consumer of the restaurant services was determined, a concept was developed and a menu with a free choice of dishes was produced. The capacity of the restaurant per day is 199 people, production capacity - 894 dishes per day. Technological calculations of the functional groups of premises: storage, production, auxiliary and premises for consumers were performed. Based on the calculations and taking into account the current plan of the leased premises with an area of 255 sq.m., a restaurant planning solution was developed. The main organizational and administrative documents were developed: the staffing table, the two-week schedule for staff to go to work, the job profile of a cook, and a service standard for the procedure for greeting guests. Major suppliers were identified. The measures providing safe working conditions, measures of fire safety were described, fire extinguishers were selected. The calculation of the annual economic indicators of the fish restaurant was made. The positive financial results obtained, the short payback period of the project (3.3 years) indicate that the proposed activities are cost-effective and allow to open a new restaurant that will operate successfully and generate profit.