The organization of industrial and commercial activity of the public catering enterprise at the address: St. Petersburg, Zaozerna St., 3/3, pp. 1
| Jazyk: | ruština |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| DOI: | 10.18720/spbpu/3/2022/vr/vr22-3436 |
| Popis: | Ð ÑабоÑе бÑли пÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑкеÑинговÑе иÑÑледованиÑ, обоÑновано меÑÑоположение пÑедпÑиÑÑиÑ, вÑбÑана ÑÐµÐ»ÐµÐ²Ð°Ñ ÐºÐ°ÑегоÑÐ¸Ñ Ð¿Ð¾ÑеÑиÑелей и ÑазÑабоÑана конÑепÑÐ¸Ñ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ. Ðа оÑнове пÑоизводÑÑвенной пÑогÑÐ°Ð¼Ð¼Ñ Ð²ÑÑвлена пÑопÑÑÐºÐ½Ð°Ñ ÑпоÑобноÑÑÑ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ â 2012 блÑд и 535 Ñеловека в ÑÑÑки. ÐÑло ÑазÑабоÑано Ð¼ÐµÐ½Ñ ÐºÐ°Ñе, пÑоизведен ÑаÑÑÐµÑ Ð²ÑÐµÑ Ð¿ÑоизводÑÑвеннÑÑ Ð¿Ð¾Ð¼ÐµÑений. С ÑÑеÑом ÑпеÑиÑики блÑд и Ð¸Ñ Ð¾Ð±Ñема бÑл пÑоизведен ÑаÑÑÐµÑ Ð½ÐµÐ¾Ð±Ñ Ð¾Ð´Ð¸Ð¼Ð¾Ð³Ð¾ обоÑÑдованиÑ. Ðа оÑновании вÑÐµÑ ÑаÑÑеÑов и Ñ ÑÑеÑом плоÑади аÑендÑемого помеÑÐµÐ½Ð¸Ñ Ð² 239,6 м2 бÑло ÑазÑабоÑано планиÑовоÑное ÑеÑение пÑедпÑиÑÑиÑ. ÐÑл пÑоизведен Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð½ÐµÐ¾Ð±Ñ Ð¾Ð´Ð¸Ð¼Ð¾Ð³Ð¾ колиÑеÑÑва пеÑÑонала и ÑоÑÑавлено ÑÑаÑное ÑаÑпиÑание. ÐÐ»Ñ ÑеÑ-поваÑа Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð±Ñла напиÑана должноÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑкÑиÑ. Ð ÑÐ°Ð¼ÐºÐ°Ñ Ð¾Ð±ÐµÑпеÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑноÑÑи деÑÑелÑноÑÑи пÑедпÑиÑÑÐ¸Ñ Ð¾Ð¿Ð¸ÑÐ°Ð½Ñ Ð¼ÐµÑопÑиÑÑиÑ, обеÑпеÑиваÑÑие безопаÑнÑе ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑда, меÑÐ¾Ð´Ñ Ð¿ÑоÑивопожаÑной безопаÑноÑÑи. ÐÑоизведен ÑаÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ Ð·Ð°ÑÑÐ°Ñ Ð½Ð° каÑе и опÑеделен ÑÑок окÑпаемоÑÑи â он ÑоÑÑÐ°Ð²Ð¸Ñ 1 год и 8 меÑÑÑев. ÐÑедпÑиÑÑие ÑенÑабелÑно, а его оÑкÑÑÑие ÑелеÑообÑазно. In this work, marketing research was made, justified the location of the enterprise, selected the target category of visitors and developed the concept of the institution. The capacity of the institution was determined on the basis of the production program â 2012 meals and 535 people a day. Cafe menu was developed, the calculation of all production facilities. Taking into account the specifics of dishes and their volume was made the calculation of the necessary equipment. Based on all the calculations and taking into account the leased area of 239.6 m2, a planning decision of the enterprise was made. Was made the selection of necessary staff and made a staff schedule. A job description was written for the chef. As part of ensuring the safety of the enterprise described measures to ensure safe working conditions, fire safety methods. Calculated the annual cost of the cafe and determined the payback period â it will be 1 year and 8 months. The enterprise is profitable, and its opening is advisable. |
| Databáze: | OpenAIRE |
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