Project of the public dining room 50 seats

Drawings in pdf. Content Introduction 1 Market Analysis of Catering Industry 1.1 Marketing Studies 1.2 Substantiation of Potential Consumer Population 1.3. Competition and competition analysis. Plant positioning 1.4 Development of the enterprise concept 1.5 Justification of the capacity of the designed enterprise 1.6 Development of the production program of the enterprise 1.7 Justification of the supply system of the enterprise 2. Organizational - process section 2.1. Menu 2.2 Development of planning and calculation menu 2.3 Diagram of functional interconnection of plant premises 2.4 Calculation and design of the group of rooms for reception and storage of products 2.5 Calculation of production shops and auxiliary production rooms 2.5.1 Calculation of the pre-preparation shop 2.5.2 Calculation of the vegetable shop 2.5.3 Calculation of the hot shop 2.5.4. Calculation of cold shop 2.5.5 Calculation of flour shop 2.5.6 Calculation of washing table utensils 2.4.7. Calculation of kitchen utensils 2.6 Calculation of the group of rooms for consumers 2.7 Calculation of the area of the public dining room for 50 seats 2.8 Development of the consumer service system 3 Management of the catering enterprise 3.1 Organizational structure of the management of the enterprise 3.2 Development of the staffing table and schedule of the enterprise personnel 3.3 Individual task 4. Section - Ensuring the safety of the life of the catering enterprise 5 Economic section Conclusion Regulatory links Appendix 1