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Organization of production and trade activities of the restaurant at the address: St. Petersburg, Nekrasova street, 40
- Publication Year :
- 2020
- Publisher :
- СанкÑ-ÐеÑеÑбÑÑгÑкий полиÑÐµÑ Ð½Ð¸ÑеÑкий ÑнивеÑÑиÑÐµÑ ÐеÑÑа Ðеликого, 2020.
-
Abstract
- Тема вÑпÑÑкной квалиÑикаÑионной ÑабоÑÑ: «ÐÑганизаÑÐ¸Ñ Ð¿ÑоизводÑÑ-венно-ÑоÑговой деÑÑелÑноÑÑи ÑеÑÑоÑана по адÑеÑÑ:г. СанкÑ-ÐеÑеÑбÑÑг, Ñл. ÐекÑаÑова, д.40». Ð ÑабоÑе пÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑкеÑинговÑе иÑÑледованиÑ: опÑеделен оÑновной конÑÐ¸Ð½Ð³ÐµÐ½Ñ ÑеÑÑоÑана, пÑоанализиÑÐ¾Ð²Ð°Ð½Ñ ÐºÐ¾Ð½ÐºÑÑенÑÑ, ÑазÑабоÑана конÑеп-ÑиÑ,обоÑнована вмеÑÑимоÑÑÑ â 60 меÑÑ, ÑÑÑановлен Ñежим ÑабоÑÑ â Ñ 12-00 до 24-00. РаÑÑÑиÑана пÑопÑÑÐºÐ½Ð°Ñ ÑпоÑобноÑÑÑ ÑеÑÑоÑана за Ð´ÐµÐ½Ñ â 255 Ñел., и пÑоизводÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¼Ð¾ÑноÑÑÑ â 1036 ÑÑ. РазÑабоÑано Ð¼ÐµÐ½Ñ Ð¿ÑедпÑиÑÑиÑ, пÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑеÑкие ÑаÑÑеÑÑ, подобÑÐ°Ð½Ð¾Ð½ÐµÐ¾Ð±Ñ Ð¾Ð´Ð¸Ð¼Ð¾Ðµ обоÑÑдование.Ðа оÑнове ÑеалÑного плана помеÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑадÑÑ 270 м2 бÑло ÑазÑабоÑано компоновоÑное ÑеÑение ÑеÑÑоÑана. ÐпÑеделена ÑÑÑÑкÑÑÑа ÑпÑавлениÑ, ÑазÑабоÑано ÑÑаÑное ÑаÑпиÑание. ÐолиÑеÑÑво ÑоÑÑÑдников ÑоÑÑавило 30 Ñеловек. СоÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð´Ð²ÑÑ Ð½ÐµÐ´ÐµÐ»ÑнÑй гÑаÑик вÑÑ Ð¾Ð´Ð° на ÑабоÑÑ Ð¿ÐµÑÑонала, должноÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑкÑÐ¸Ñ Ð¾ÑиÑианÑаи ÑÑандаÑÑ Ð½Ð° пÑедоÑÑавление ÑÑолика в ÑеÑÑоÑане. ÐпÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑновнÑе поÑÑавÑики. РазÑабоÑÐ°Ð½Ñ Ð¼ÐµÑопÑиÑÑиÑ, обеÑпеÑиваÑÑие безопаÑнÑе ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑда, меÑÑ Ð¿ÑоÑивопожаÑной безопаÑноÑÑи, вÑбÑÐ°Ð½Ñ Ð¾Ð³Ð½ÐµÑÑÑиÑели. ÐÑоизведен ÑаÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ ÑкономиÑеÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ñелей деÑÑелÑноÑÑи ÑеÑÑоÑана. ÐнвеÑÑиÑионнÑе и пÑоизводÑÑвеннÑе заÑÑаÑÑ Ð² пÑедпÑиÑÑие ÑоÑÑавлÑÑÑ 12,9 миллионов ÑÑблей, ÑÑок окÑпаемоÑÑи â 4 года и 5 меÑÑÑев.<br />The subject of the graduate qualification work is âOrganization of production and trade activities of the restaurant at the address: St. Petersburg, Nekrasova street, 40â. Marketing research was carried out in the work: the contingent of the restaurant was determined, main competitors were analyzed, the concept was developed, the seating capacity was justified - 60 seats, the work schedule was established - from 12-00 to 24-00. The restaurant's daily capacity is 255 guests, production capacity - 1036 dishes. The restaurantâs menu was developed, the technological calculations were made, the necessary equipment was selected. On the basis of a real plan of a premise with an area of 270 sq.m, a restaurantâs layout was developed. The management structure wasestablished, the staffing table was designed. The number of employees is 30 people. A two-week schedule for the staff, the job profileofa waiter, and a standard for providing a table in the restaurant were compiled. The major suppliers were identified. The measures were developed to ensure safety of working conditions and fire safety, the fire extinguishers were selected. The calculation of the annual economic indicators of the restaurantwas made. The total amount of investment and production costs in the enterprise are 12,9millions ofrubles, the payback period is 4 years and 5 months.
- Subjects :
- ÑеÑÑоÑан
restaurant
оÑганизаÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑкÑÑÑа
organizational structure
менÑ
пÑоизводÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑогÑамма
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑеÑкие ÑаÑÑеÑÑ
ÑкономиÑеÑкие показаÑели
production program
technological calculations
menu
economic indicators
Subjects
Details
- Language :
- Russian
- Database :
- OpenAIRE
- Accession number :
- edsair.doi...........5b8a3789261c23ff2e93995fe0499e18
- Full Text :
- https://doi.org/10.18720/spbpu/3/2020/vr/vr20-2023