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¸ ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²Ñ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Ð¾ÑÐ¿ÑÑÐ½Ð°Ñ, Ð´. 3
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: The organization of industrial and commercial activity of Moldavian cuisine cafe at the address: St. Petersburg, Korpusnaya street, 3.
Creators: name: Ð¢ÐµÑÑÑÐº, 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: 2022
Subjects: ÐºÐ°ÑÐµ
Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ°Ñ ÐºÑÑ Ð½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
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Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
cafÃ©
moldavian cuisine
production and trade activities
menu
production program

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¸ ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³.Â Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». Â ÐÐ¾ÑÐ¿ÑÑÐ½Ð°Ñ, Ð´.3Â». Ð¦ÐµÐ»ÑÑ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐ»Ð°ÑÑ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐ¾ÐµÐºÑÐ° ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð² ÐÐµÑÑÐ¾Ð³ÑÐ°Ð´ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ, Ð±ÑÐ»Ð¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ; 2. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð¸ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÐµÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ; 3. Ð¡ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð° ÑÐ¸ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ ÑÐ¾ ÑÑÐ°ÑÐ¾Ð¼ Ð² 29 ÑÐµÐ»Ð¾Ð²ÐµÐº; 4. ÐÐ»Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð±ÑÐ»Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÐµ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ; 5. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð¸ Â ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ; 6. Ð¡Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¾ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶ÐµÐ½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÐ¾Ð²ÑÐµÐ¼ÐµÐ½Ð½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ»Ñ ÑÑÐ¿ÐµÑÐ½Ð¾Ð³Ð¾ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð° Ð¿ÑÐ¸Ð½ÑÑÐ° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼ Ð¸ 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 Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð´Ð»Ñ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð­ÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ Ð¿Ð¾Ð´ÑÐ²ÐµÑÐ´Ð¸Ð»Ð¸ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½Ð¾ÑÑÑ ÑÑÐ¿ÐµÑÐ½Ð¾Ð³Ð¾ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµ Ð¼Ð¾Ð»Ð´Ð°Ð²ÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð² Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ðµ.
description: The subject of the graduate qualification work is "The organization of industrial and commercial activity of Moldavian cuisine cafe at the address: St. Petersburg, Korpusnaya street, 3". The aim of the work was the formation of industrial and trading activities and development of the project of Moldavian cuisine in the Petrogradsky district of St. Â Petersburg. While writing the work the following tasks were carried out: 1. The analysis of the market of catering enterprises and justification of the concept of the projected cafÃ© were held; 2. The menu of traditional Moldavian cuisine, technological documentation and Â plan-settings menu were developed; 3. The management system of cafe Moldavian cuisine with a staff of 29 persons was formed; 4. Necessary measures have been drawn up to ensure optimal working conditions; 5. The main indicators of production, trading and financial activities of the catering enterprise have been calculated; 6. The layout solution of the cafe Moldavian cuisine was projected.In carrying out the work, the location of the projected cafe was justified, the calculations of production facilities, as well as the selection of modern equipment were held. For the successful operation of the cafe the organizational structure of the enterprise management and measures to ensure safe and comfortable working conditions for staff were adopted. Economic indicators confirmed the possibility of successful operation of the Moldavian cuisine cafe in St. Petersburg.Â