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Annotation
Выполнено маркетинговое обоснование необходимости проектирования ресторана еврейской кухни на 45 мест в г. Санкт-Петербург, произведены технологические расчеты оборудования, определена организационная структура предприятия. Разработаны мероприятия по обеспечению безопасности деятельности проектируемого предприятия, его планировочное решение. Определены эффективность и основные экономические показатели предприятия.
Here was made marketing rationale for designing Jewish restaurant with 45 seats at Saint-Petersburg, also was made technological calculations of equipment and organizational structure of restaurant was defined. Occupational Safety Measures of restaurant and its design and layout was developed. Also was defined efficiency and main economic indicators of restaurant.
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Network | User group | Action | ||||
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ILC SPbPU Local Network | All | |||||
Internet | Authorized users SPbPU | |||||
Internet | Anonymous |
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