Gromadske eating as a specific dish includes the undertakings of various forms of power, associations for the nature of the syrovina, which are processed, and the products that are produced, for the organization of various forms of service to the population, for the provision of services.
Business is the main line of the national economy, created for the production of products, the service of workers to meet the needs of the market, the removal of the income of special socially significant enterprises.
Undertaking community eating - tse:
1) the primary lanka of the sphere of public eating, an independent subject with the right of a legal entity, creations for the production, implementation and organization of production and organization of the population;
2) organizational and structural unity in the sphere of communal eating, as a result of virobnicho-trading activities.
Shards of community eating play an important role in satisfying the needs of the population, then
in the infrastructure system of the national economy, the stench is seen as a suspensely organized form of satisfying the needs of people at the ready.
The activities of communal eating establishments are characterized by such idiosyncrasies:
1) the range of products to lay down according to the type of public eating, contingent of people;
2) establish exchange terms for saving and selling products that are released;
3) it is necessary to prepare products in small batches for a wide range;
4) it is necessary to continuously update the assortment;
5) watch out for the production of drinks and the services of the hour, tobto. uneven trading floor during the day, Monday;
6) the seasonal staleness of the populace's food service is obvious;
7) the mode of operation of the enterprises of the community eating to lie down in the mode of operation and the provision of services for the contingents of the people living by them;
8) an insignificant part of the trading premises and the great number of warehouses, pickers and other groups of premises.
Resource capacity community eating establishments win out, persh for everything, yogo financial camp, personnel potential and equal to the development of the material and technical base
1) expanses of resources (the nature of trading bays, breweries, warehouses and other working premises, the place of distribution of the enterprise, especially the territory of the community food service, the camp of communications);
2) resources of the organizational system of management (flexibility of the key system, speed of passage of managerial inputs);
3) information resources (availability of information about post-employees, competitors, potential supporters).
Principi organization of services for the community eating:
1) satisfaction of the needs of the population with products
that services;
2) the creation of comfortable minds at the trading floors;
3) the presence of negative phenomena associated with the process of serving the caregivers;
4) increase in the profitability of the work and enterprises of the public eating for the fish market for the supply of new types of products and services;
5) the appearance of services to the ever-changing tastes of the people, the help of the market.
The quality of service is the totality of functional, technical, aesthetic, sanitary and hygienic
those economic powers that satisfy the needs of people and groups of people are apparently recognized.
Yakіst service at the hromada tavern characterized by the quality of products that are produced and sold at the enterprises of the community eating, and the culture of service.
The essence of culinary products is the consistency of power, which is mind-boggling to add to the farther processing and/or comfort, safety for the health of the living, the stability of the warehouse and the calm of the power.
Officials who define a culture of service at the community food:
1) the presence of the current material and technical base;
2) obligated, see the nature of the servants that they rely on;
3) product range;
4) selection of progressive forms of service;
5) rational organization of practice in all areas of service;
7) the professionalism of the practitioners of the community eating and the post-event promotion of the yogi equal;
8) creation of the atmosphere of the hotel at the enterprises of the community catering, respect, respect, tactfulness of the service staff is absolutely calm.
Mission undertakings of the public eating out of the satisfaction of the needs of the population in the organization of eating out, and in the sight of viroblenyh and purchased products and services. In the minds of the market, the mission shows that it is possible to be satisfied with the needs of a particular category of consumers in the minds of a specific category of products, and that the services of a singing mind are recognized in the minds of competition.
Vikonuyuchi their mission, the feasts of the public eating of different types of zdiyasnyuyut pevnu sukupnіst vidіv dіyalnosti. main functions, yakі more vchenih are looked at like galuzevі. In a number of ways, the functions of galleys are equated to the functions of other enterprises of communal eating. It is impossible to forget that the functions of communal eating establishments lie in the type of business
and suttєvo vіdіznyayutsya vіd funktіy, scho vykonuyutsya hromadskim tavern zagalom. It is significant to change the main functions of communal eating establishments (Table 1).
Table 1
The main functions of public eating establishments
1.2 Indicators of the activity of public eating enterprises, their economic characteristics
The financial camp is a complex concept that is characterized by a system of indications, that it reflects the presence, the distribution of the variety of financial resources in business, the characteristics of its financial competitiveness (tobto platospromozhnosti, credit promiscuity),
Rukh whether commodity-material values and labor resources are supported by the adoptions and the recovery of costs, and tse means that the financial state of the subject of the state is in good condition in all aspects of activity.
The main indicator of the activity of communal eating is the commodity. The entire volume of commodity circulation, otherwise, as it is accepted to call yoga, the gross commodity volume of the hromada tavern, is formed from the turnover of the products of the vlasny production and the turnover of the sale of purchased goods. In estimating the activity of the enterprises of the communal eating, there is a great significance for the part of the products of the high-quality production of the entire commodity circulation. It is explained by the fact that the main manager of the communal eating is in order to increase the sale of the products of wet brewing. To that promotion її pet vaga in the whole turnover is estimated as positive result work and business
Gross goods volume is stored from retail and wholesale goods volume. Distribution of goods - ce sales of products of wet brewing and purchased goods without intermediary support through public rooms, buffets too.
To the warehouse of the retail commodity circulation of the community eating house, the following shall be included:
Sales for ready-made sales of ready-made products and beverages of wet production (straw, culinary, pastry and bakery products) and purchased goods, including admission to home, as well as through shops, culinary supplies, roses, kiosks; roznosnu that іnsha trading merezha, scho to fit this restaurant;
Sales of ready-to-eat brews and brewed brewed products for legal persons of social recognition and vodokremlenim pіdrozdіlam;
Sales of ready-made drinks and brewed products of wet brewing, purchased goods to workers and service workers for further benefits from wages;
Sales of hot food to the laborers from distant mornings of yogo vartosti from wages;
Variety of goods, seen by the practitioners of legal issues, their vodokremlennyh pіdrozdіlіv at rahunok salary through a trade network (shops, restaurants), the exchange of retail goods for a total sale price is included.
Wholesale goods - the sale of finished products to one other food enterprises, as not a branch of this enterprise, but also to other trade enterprises.
Commodity consumption of the community eating is increased for the turnover for the products of the wetlands and the turnover for the purchased goods. Prior to the production of wet production, products are brought, prepared on the premises, or whether they were processed.
The role of commodity circulation as an economic indicator is played by the offensive:
tovaroobіg є ob'єmnim pokaniknі, scho characterizes the scale of activity of the enterprise communal eating;
for a pet vagago commodity consumption of the bulk of food in the commodity circulation of the region, one can judge a part of the commodity supply to the market;
commodity turnover per capita characterizes one of the aspects of the life of the population;
for a frequent commodity distribution of the public eating in the commodity circulation of the region, a monopolist is appointed (it is considered as such, as a pet of the commodity circulation of the distribution of the commodity circulation of the region, it exceeds 30%);
according to the ratio to the commodity circulation, they are paid, analyzes and shows are planned to evaluate the effectiveness of the activity of the public eating community (commodity turnover, profitability, profitability and other).
Rice. 1.1. Molding different types turnover at the enterprises of communal eating.
The methodology for the analysis of the commodity turnover of the communal food supply is more important than the same as the turnover of the retail market. Ale z tim є deyakі osoblinostі, zumovlenі head rank the nature of the activity of enterprises. While the distribution of retail trade is less likely to sell goods, then the enterprises of the community eating are engaged in the production, sale and organization of the supply of goods to the population. This is also explained by the deeds of recognition of public display of food and retail trade. In the process of analyzing the commodity circulation of the community eating, the following are distinguished: vikonannya plan, yogo dynamics zagal, for the views and enterprises; change of part of the production of wet brewing in the current turnover, obligated to sell to the average rozrahunka one person just.
Analysis of showings of goods circulation by the state transparency association is supplemented with the receipts of the state occupants, as they enter the warehouse of the association. At the same time, according to the skin of the state loneliness, the same ostentatious people are twisted, which are according to ob'ednanny.
For a similar technique, those other indications of the commodity of skin treatment are evaluated.
The establishments of a community eating house may have low special features. Yakscho bіlshіst of companies іnshih Galuzo obmezhuyutsya vikonannyam lishe odnієї chi dvoh funktsіy, napriklad, pіdpriєmstva harchovoї promislovostі zdіysnyuyut funktsіyu virobnitstva, pіdpriєmstva torgіvlі - realіzatsіyu produktsії then pіdpriєmstva Gromadska harchuvannya vikonuyut three vzaєmopov'yazanі funktsії:
* Variety of culinary products;
* realization of culinary products;
* Organization її spozhivannya.
Raznomanіtnіst vrobіv lie in the nature of the drink and the peculiarities of the contingent that is served, yogo professional, age-old, national warehouse, minds of the workforce, training and other factors.
The mode of operation of the enterprises of the communal tavern is to lie down under the regime of the work of contingents of industrial enterprises, installations, initial mortgages, like the stink of serving. Tse vymagaє vіd pridpriєmstv especially intensive work at the time of the greatest flow of supporters - on the day of the break, change.
He will drink on the products of the hromada's eating habits up to significant changes in the seasons of fate, the days of tyzhnya and the day of the year. The water moves forward to drink on the grass of vegetables, cold water, cold soup. From the position of marketing, skin care can analyze and develop the market, depending on the location of the product range and service methods.
Designated features of the work of public eating establishments are insured with a rational placement of enterprises, a choice of their types, determined by the mode of operation and folding menus.
As a result of the development of communal eating, the state mechanism is being improved, the state’s rozrahunok is developing and changing, the transition to economical management methods is being introduced, new progressive forms of organization of practice are being introduced, and rights are being expanded.
DYYALNІST MORRORSUNEKOVOE OG'єднаннанна підприства молдовский Kharchuvannya characterize this basic osnovnikov: TRAVOGI (VALOVIY TA RUBRIBNIY), VIPASK WATER, NOMELINT PRATSіVіVnikіv, productiveness Pratsy, Fund Paying Pratsi, Stan of Material and Technical Basis, Efittail, Privochika.
Numbers and other indications of the state-financial activities of the communal eating habits are constantly changing. The stinks act as an object of economic analysis.
1.3 Economic and organizational characteristics of enterprises of communal eating
The system of public eating is the organization of enterprises of various organizational and legal forms and individual enterprises, as they are engaged in the production, implementation and organization of the production of public eating.
Under the patronage of the community eating, there is a place of service, recognized for the production of the products of the community eating, pastry and bakery brewers, as well as their implementation and (or) organization of care.
Fallow in the form of various factors, the enterprises of the community eating are subdivided according to types and classes.
The type of business is determined characteristic rice services, the range of products that are sold, the range of services that are expected by the workers.
The class of business to lie down as a marriage is a sign of business of the singing type, which characterizes the quality of the servants, that they hope, riven and wash the service.
The Rules for the Service of the Service of Communal Eating, approved by the Decree of the Council of the Russian Federation of August 15, 1997 No. 1036, designated the following types of communal eating establishments: a restaurant, a bar, a cafe, a far-out place, a snack bar. According to the rules, a special class has been established for bars and restaurants (luxury, last, first).
Naybіlsh respectability Sered tipіv of companies Gromadska harchuvannya vvazhaєtsya restaurant pid Yakim rozumієtsya pіdpriєmstvo of the assortment of wide Strava collapsible prigotuvannya, vklyuchayuchi zamovnі that fіrmovі, wine gorіlchanі, tyutyunovі that konditerskі virobi, pіdvischeny rіven obslugovuvannya in poєdnannі of organіzatsієyu vіdpochinku.
The bar is not large in terms of volumes and volumes of sales of public food with a bar, which sells goods, alcoholic beverages, low alcohol and non-alcoholic drinks, snacks, desserts, boron confectionery and bakery products, purchased goods.
The most frequently mentioned type of business is a cafe. Cafe є under the responsibility of organizing a community meal and restocking the assortment of products in the same region with the restaurant. Prote just like that, as well as the restaurant of the cafe realizing firms, recommended drinks, drinks and drinks (alcohol creams) and tyutyun drinks.
Їdnі є zagalnodostupnee or service contingent spozhivachіv pіdpriєmstvo hromadskogo kharchuvannya, yak virobljaє ta realizuє stravi vіdpovіdno to raznomanіtny days tizhnya menu.
The diner is a small establishment of eating with a wide assortment of ungainly preparations with a sing-song type of syrovin and is designated for a swedish service of drinks.
Gromadske eating as a specific dish includes the undertakings of various forms of power, associations for the nature of the syrovina, which are processed, and the products that are produced, for the organization of various forms of service to the population, for the provision of services.
Business is the main line of the national economy, created for the production of products, the service of workers to meet the needs of the market, the removal of the income of special socially significant enterprises.
Acceptance of the community eating - tse:
1) the primary lanka of the sphere of public eating, an independent subject with the right of a legal entity, creations for the production, implementation and organization of production and organization of the population;
2) organizational and structural unity in the sphere of communal eating, as a result of virobnicho-trading activities.
The shards of public eating establishments play an important role in satisfying the needs of the population, then in the system of infrastructure of the national economy the stench is seen as a suspiliously organized form of satisfying the needs of people at the ready.
The activities of communal eating establishments are characterized by the following features:
1) the range of products to lay down according to the type of public eating, contingent of people;
2) establish exchange terms for saving and selling products that are released;
3) it is necessary to prepare products in small batches for a wide range;
4) it is necessary to continuously update the assortment;
5) watch out for the production of drinks and the services of the hour, tobto. uneven trading floor during the day, Monday;
6) the seasonal staleness of the populace's food service is obvious;
7) the mode of operation of the enterprises of the community eating to lie down in the mode of operation and the provision of services for the contingents of the people living by them;
8) an insignificant part of the trading premises and the great number of warehouses, pickers and other groups of premises.
Resources of the capacity of the community eating establishment are designated, for example, by the financial camp, the personnel potential and the development of the material and technical base. However, for the accomplishment of both internal and state patrons, so the head of commercials plays the same role:
1) expanses of resources (the nature of trading bays, breweries, warehouses and other working premises, the place of distribution of the enterprise, especially the territory of the community food service, the camp of communications);
2) resources of the organizational system of management (flexibility of the key system, speed of passage of managerial inputs);
3) information resources (availability of information about post-employees, competitors, potential supporters).
Principles of organization of services at the community food service:
1) satisfaction of the needs of the population in products and services;
2) the creation of comfortable minds at the trading floors;
3) the presence of negative phenomena associated with the process of serving the caregivers;
4) increase in the profitability of the work and enterprises of the public eating for the fish market for the supply of new types of products and services;
5) the appearance of services to the ever-changing tastes of the people, the help of the market.
The quality of service is the totality of functional, technical, aesthetic, sanitary and hygienic and economic authorities that satisfy the needs of people and groups of people, apparently up to recognition.
The quality of service in the community catering is characterized by the quality of products that are produced and sold at the enterprises of the community catering, and the culture of service.
The essence of culinary products is the consistency of power, which is mind-boggling to add to the farther processing and/or comfort, safety for the health of the living, the stability of the warehouse and the calm of the power.
Officials who signify the culture of serving the public eating:
1) the presence of the current material and technical base;
2) obligated, see the nature of the servants that they rely on;
3) product range;
4) selection of progressive forms of service;
5) rational organization of practice in all areas of service;
7) the professionalism of the practitioners of the community eating and the post-event promotion of the yogi equal;
8) creation of the atmosphere of the hotel at the enterprises of the community catering, respect, respect, tactfulness of the service staff is absolutely calm.
The mission of the public eating establishments is filled with the satisfaction of the needs of the population in the organization of eating and eating out of the sight of the purchased products and services. In the minds of the market, the mission shows that it is possible to be satisfied with the needs of a particular category of consumers in the minds of a specific category of products, and that the services of a singing mind are recognized in the minds of competition.
Winning their mission, the enterprises of the communal eating of various types of food will increase the totality of the activities - the main functions, which are considered to be more like Galuzev. In a number of ways, the functions of galleys are equated to the functions of other enterprises of communal eating. However, it is impossible to forget that the functions of the communal eating establishments lie in the type of the eating establishments and that they are exactly the same as the functions that are considered by the communal eating establishments as a whole. It is significant to change the main functions of communal eating establishments (Table 1).
Table 1 - Main functions of communal eating establishments
|
The essence of activity |
||
|
Marketing |
The activity of education, analysis and molding of the market, is directed to the satisfaction of the needs of the people |
conducting marketing research to the market; pushing the servants; positioning on the market |
|
Management |
Systematic activity, |
Strategy development |
|
direct access to the goal (system of goals) of the establishment of communal eating |
zmіtsnennya market camp pripriєmstva; shaping the resource potential |
|
|
Financial management |
Activity with mobilization, training, distribution of financial and penny resources |
management of financial resources of the enterprise; achievement of financial stability and platform business |
|
Personnel management |
Activities for the mobilization and training of labor resources - to the personnel of the enterprise |
Search, recruitment, hiring, placement of personnel; staff adaptation; training and retraining for staff |
|
Material and technical security |
Work with material and technical resources in all types of functional activities |
Arrangement, delivery, collection and preparation for the selection |
|
Organization of government contacts |
Activity on the choice of postal workers and organization of goods supply |
choice of post-employees; forming contractual links; organization of delivery of syrovin, |
The largest expansion of communal eating establishments are restaurants, cafes, bars, faraways, eateries. The stench can work on syrovin or alcoholic beverages, be in the control system of structural lighting, or be independent, be some form of authority.
Under the undertakings of which one is supposed to do the songs and zhorstki vimogi. stink hustle sane lookingПідприства, decorated by Zaviva Tu Prim_scheng for Spozhivsіv, Ivani Estradika Ta Dancetius, Banquet Room Abo Cabinetіv, Mіkroklіmatu, furniture, tableware TA TAYAIV, Tabletry Bіlizni, Menu, Assorted Vlasno Products Turning Turning Products, Methods, Music service.
A characteristic feature of the modern look of communal eating is viviska. It is responsible for such information: type of business, class, form of organization of work, company name, location of the official (address of the legal entity), information about the mode of work and services. For restaurants and bars, the design of the whiskey can be accompanied by elements of light advertising; for cafes, far from eateries - zvichayne.
Particular respect for the enterprises of the community eating is attached to the trading floor, tobto. specially possessed premises, recognized for the sale and organization of the storage of finished culinary products. Serving the guests at the halls of communal catering can be done in two ways: service by a waiter, bartender, bartender, seller or self-service. For admission, be it one of these methods, a special distribution is organized. Distribution to specially owned premises, partly to the hall or to the production premises, designated for the completion and admission of finished culinary products and confectionery varieties to supporters and waiters.
Servicing at restaurants, bars and cafes is provided by waiters, bartenders, head waiters, as well as special lighting, at the trading floors of enterprises or behind bar counters (bar). At їdalenі and snack bars vikoristovuєtsya method of self-service through lines of distribution and counters. Restaurants, cafes, bars will work together to develop, implement and organize the promotion of products with the organization of support and reassurance. Clothes and vzuttya in the service staff of restaurants and bars may be molded with the emblem of the enterprise. At the cafe, far from the snack bars - a special sanitary robe.
The main functions of the community eating lie down:
Virobnitstvo strav;
Implementation of insurance;
Organization of relief.
Sounds like the main function is accompanied by a number of other functions that may have an additional character. So, the high-profile technological process of making herbs at the enterprises of the community eating is made up of several processes - the reception of products, their savings, culinary processing of syrovin and the preparation of beverages, as well as thermal processing of herbs. In addition, before the whole process, a number of additional operations are included, which are necessary for the preparation of ready-made strains. Here you can see the crockery of that capacity, the processing of containers, the storage of food outlets, as well as the engineering outbuildings - tidal ventilation, scorching, and energy supply.
Gromadske eating, one of the first galluses of the people's state, has become on the rails of transformation, taking on the vantage point of the most severe problems of the transitional period on the market of wine. The privatization of enterprises has been carried out at a fast pace, the organizational and legal form of enterprises of the community eating has changed.
Today, practically, there are such types of businesses as a globally accessible dining room with dietary, juicy and preventive meals, as well as specializations of businesses are available for people with a low equal income.
On this day, you can see the following forms of public eating:
The restaurant is a globally accessible facility for the public eating, which offers a wide range of foldable dishes to the guests, especially for individual orders. The restaurant has a high service level due to the organization of the repair of the service. Come here, to signify a jubilee, important podia in the life of another team, to spend spring holy, dilovu chi official zustrich, just vodpochiti at the number of close people. It's nice to hear, it's quick and juicy to weather people, to create a mustache for a complete recovery - such is the manager of restaurants.
Depending on the level of service, that level of equipment, as well as on the basis of national rates, enterprises of this type are divided into restaurants of the highest and first category.
Restaurants, cafes, bars are brought to the enterprises of the community food of the highest category. high level services for the needs, folding range of products, what is being prepared and realized, as well as a high class of architectural and artistic design, and a perfect technical equipment.
To the first category lie the undertakings of a community meal with a smaller obligation of servants, but the service of such people is also served by waiters. At the restaurants of the first category, performances of musical bands are organized.
Swedish eating establishments, to which they lie: fast food, snack bars, fast food. In our world, which is rapidly developing, “fast food” is considered the most progressive form of public eating, which is translated from the English language like “Swedish eating”. Even more so, in Russia, the first type of "fast food" appeared - the cafe "McDonald's". Today, similar points of a huge meal are becoming very popular, so the current pace of life does not allow stained glass for an hour for lunch.
The bar is a hotly accessible place of public eating, which gives the poor a small assortment of herbs. Open grill bar, sushi bar. Vіdminnіst danih barіv v raznyu menu. At the sushi-bar, the Japanese cuisine is celebrated. At the grill bar, more importantly, you can taste the passions, cooked on the grill, so at the grill bar you can eat deliciously, listen to good music, or marvel at the love of films.
Café is a place of public eating, as a way of promoting acceptance and appreciation of the variety of food and desserts, as well as taking into account the hostility of hostility, poor service and poor service. Wonderful interior, background music creates a calm atmosphere for a reception.
Confectionery cafes, kav'yarnі - subsidiaries of the community eating, where you can taste and appreciate the taste of cavi from different continents and enjoy dessert;
Їdalnya - the reception of a community meal, a sign of serving the population on a break.
Community catering- Enterprise, recognized for the production of culinary products, boron confectionery and bakery production, their implementation and organization of care.
Undertakings of communal eating can take a different organizational and legal form. At the community eating business activity you can register without zastosuvannya hiring work and register as an individual labor activity, from the best hired work, which transfers the registration of business. Undertaking is an independent subject of the state, creations for the production of products, vikonannya robіt and nadannya serfs with the method of satisfying the subsistence needs and taking the surplus. The business independently manages its activities, orders the products obtained by the income after paying taxes. Vidpovidno up to the law can be established under private, sovereign and municipal authorities. In the community eating, it is more important to have private and municipal enterprises. Whom municipal enterprises are created by bodies mіstsevoy self-rowingі take the blame for the organization of social eating; Mainly municipal enterprises are settled for the budget of the budget of the municipal budget, and it is transferred from the authority of the district, city.
Undertakings can be different forms of organization: external camaraderie (such undertaking is not legal special); zmishane partnership; partnership with obmezhenoyu vіdpov_dalnіstyu; joint-stock partnership of a closed type; joint-stock partnership of the same type. Organizations are also being made for cooperative enterprises (JVs). Foreign firms invest money in Russian businesses, assist in the creation of their jobs, such enterprises, call, specialize in foreign cuisine.
The establishments of a community eating house may have low special features. As a rule, the majority of enterprises of other galuzes are surrounded by more than one, a maximum of two functions, for example, enterprises food industry zdіysnyuyut function vyrobnitstvа, pіdpriєmstva trіvlі - the sale of products, then the enterprises of the community tavern win three mutually related functions:
variety of culinary products;
sale of culinary products;
Organization її spozhivannya.
Products, which are prepared under the patronage of the community eating, may be exchanged terms of implementation. So, with mass preparation, hot straws are prepared for 2-3 years of implementation, and cold ones - for 1:00. For the purpose of releasing products in batches, the world has peace.
The range of products, which are produced by the enterprises of the community eating, is even more diverse, for this preparation of vicory, there are different types of cheese. The versatility of the products allows more satisfaction for the drinkers, the easier organization of the production: a rich view of the syrovy and the special minds of the economy, different places for mechanical culinary processing.
Raznomanіtnіst vrobіv lie in the nature of the drink and the peculiarities of the contingent that is served, yogo professional, age-old, national warehouse, minds of the workforce, training and other factors.
The mode of operation of the enterprises of the communal catering to lie down under the regime of the work of the contingents of the industrial enterprises, establishing what is served by them, initial mortgages. Tse vіmagaє vіd pіdpriєmstv especially intensive work in the year of the greatest flow of supporters - on the day of the break, change.
He drinks on the products of the hromada eating schils to significant changes according to the times of fate, days and days to finish the hour. The water moves forward to drink on the grass of vegetables, cold water, cold soup. From the position of marketing, skin care can analyze and develop the market, depending on the location of the product range and service methods.
Undertakings of public eating are given, krіm services of eating, a lot of others, for example: organization and maintenance of urochistas, family offenses, services for organizing doswell, renting dishes too thin.
Assigned more features of the work of the communal eating establishments are covered with a rational placement of enterprises, a choice of their types, assigned to the mode of work and folding menus.
An important feature of the mass eating is the possibility of ensuring the necessary minds for reaching the singing method of organizing eating, and allowing for additional functions .
As in the industrial, so in the post-industrial sector, fahivtsy see three mutually related functions of the community eating hall:
1) variety of culinary products;
2) sale of culinary products;
3) organization of the storage of culinary products.
Virobnicha functionє exit. At the enterprises of the communal eating establishments, the preparation of products is made. Vitrati pratsi tsієї functions become 70–90% of all vitrati pratsі galuzі. The variety of products is recognized for the recognition of human stained glass in the process of energy production.
Depending on the nature of that equal virobnitstva, yoga concentration
that cooperation in the communal tavern lie down
the structure of the product variety, the quality and the compliance with the needs of the population that are being served. In this sensi hromadske eating is possible like a galuz of virobnitstva.
Principal vіdminnіst vіd іnshih galuzy vyrobnіtstva polyaє in the fact that the products of the enterprises of the hromada tavern are ready to be uninterrupted, not vitrivalny term sberіgannya and transportation, requiring terminovoї realіzatsії. Therefore, the production of goods from the enterprises of the communal eating establishment and the organization of її spozhivannya are united at the hour and in the open space, tobto. territorially, ring out, at one place. The enterprises of the community eating are without intermediary connected with the supporters of their products.
In the process of selection, the production of galuzi creates products that can be vartist, vіdmіnnu vіd varostі produktiv, vikoristaniy like vihіdnu syrovina.
From the same time, a new product is being created in the manufacturing process at the enterprises. Vlasna products of the community eating should be sold with new, less powerful powers and supplementary art. Selling their products, the public eating takes part in the process of ongoing commodity exchange operations.
Necessary mental, which ensures mutual communication
that is uninterrupted interrelationship between the processes of production, exchange and settlement in the midst of the complex activities of the public eating establishments, and the implementation trading function(implementation functions), how to transfer exchange of commodity form of manufactured products for pennies. Commodity farming in the sphere of communal eating is manifested in the change in the forms of varosta and the quality of products. Viroblena produktsіya exchanged for pennies of income of the population that should be at the special authority, moving to the final stage of the movement of goods - the sphere of settlement.
The trade function develops under the influence of low factors: the change and obsyag tsієї funktії zmіyuyutsya in zalezhnostі vіd nієєїї naselenija, scho koristuєtsya servitors hromadskogo eating; Yakіst її vykonannya to lie down in the form of expanded progressive forms of service and promotion of services.
Through the system of community eating, a significant part of food products are sold to the population, most of which are converted into finished products of community eating. When realіzacії kulіnarnoї produkcії і on the purchased goods, the process of exchanging goods for pennies comes to the population. That is why the main indicators that characterize the development of the community eating are the dynamics of the retail trade.
Later, as a function, the function acts as a necessary rethinking of the function of organizing eating, and the trade function is characterized by a change in the forms of varta for the minds of commodity-penny vodnosin.
The main function of the gallery is catering organization. We appreciate that, first, the function of power has been given to the mass food; in a different way, the role of this function is constantly growing; thirdly, other functions of the communal eating - cooking and trading - to adopt the existing functions of organizing eating and eating out.
The significance of the function of organizing eating is growing with the development of market wines, promoting the culture of eating and drinking of the population of the services of communal eating.
The organization of eating is established as a way of creating minds for home eating, both at the publicly accessible establishments of the communal eating, and at the establishments of the communal eating at industrial establishments, at children's gardens, schools, and liquoreries.
The organization of eating is connected with the provision of additional services to the population. Therefore, one should see such a function of the communal eating, like organization of allowance and social entry of the population, Yaka was especially strong during the rest of the hour.
The services of the organization allow the population to be safe for a rationally spent hour. There is an increase in the anger of communal eating establishments with roaming, trade, sports establishments, in which the services of retail trade, communal eating are gathered, a wide range of butt and cultural services are expected. Public eating establishments to get hold of spontaneous programs, broadcasting of sports matches, entertainment, art films, fashion shows, holding promotions, competitions, svyatkovyh, thematic visits. Organization of care is an important factor in recruiting new survivors. None of the functions of the organization can be used for all types of communal eating establishments.
The examined functions characterize the Galuze features of the public eating establishments.
In today's economically economical minds of a wide breadth, there is a marketing orientation of the activity of the enterprise on the market, to this the market-marketing aspect of the activity of the gallery is safe.
Vrahovyuchi rynkovі zmini at the development of the hromada tavern, author initial assistant look at the bulk of eating yak Galuzo natsіonalnogo Gospodarstwa, spetsifіchny view ekonomіchnoї dіyalnostі schodo zadovolennya require population in sferі pozadomashnogo harchuvannya that organіzatsії dozvіllya Shlyakhov virobnitstva, realіzatsії that organіzatsії spozhivannya produktsії Vlasna virobnitstva that purchase tovarіv, nadannya rіznomanіtnih poslug population of metoyu otrimannya pributku.
Public catering establishments are characterized by such rozrakhunk showcases - the city (the number of places in the public hall), the area of the service bay.
Establishments of public catering of various types (krіm restaurants) with a local hall no more than 16 months, with a designated type, can add the prefix “mini” to the name (mini-cafe, mini-bar, mini-snack bar).
So, based klasifіkatsії of companies Gromadska harchuvannya mozhut Buti pokladenі takі Find our: funktsіonalne value tehnologіchna stadіya obrobki sirovini, sposіb virobnitstva kulіnarnoї produktsії, assortment, character obslugovuvannya that Hotel scho nadayutsya frequency spozhivchogo popitu, view harchuvannya, Location znahodzhennya pіdpriєmstva, obslugovuvany contingent vіdvіduvachіv, seasonality of work, rіven mobіlnostі.
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With all the diversity of the services of the enterprises of the communal eating, the stench may be like a bedroom for the main mass of the servants, and the specific power.
To the extreme power of the services of the communal eating establishments, one can bring:
Nezrivnіst vrobnitstva servitov that spozhivannya;
The inconsistency of the ostentatious displays;
Nezberezhennya services that іn.
For effective management and improvement of the efficiency of their services, it is necessary to classify them. Prote nutrition klassifikatsii servitor hromadskogo eating in vіtchiznіnіy and zarubіzhnіy literature є malovyvchenim; as foreign, and domestic authors in a different way define as understanding "servants", and from different points of view, they classify them.
Vivchennya, zagalnennya and rethinking normative, scientific research primary literature z nutrition of classification of the services of the public eating services of the community allow you to see the main classification signs and the main features of the services of the public eating services of the community eating.
So, for recognition, the services of public eating services can be looked at in three aspects: services to caregivers (a service to eating, a service to the organization of services, informational and advisory services, advertising services, etc.), services to caregivers (finance, advertising, marketing). etc.), services to the undertakings of other dignitaries of the economy.
The classification of the services of public eating establishments is divided into groups, which are characterized by significant essential signs, which signify the regularity of their establishment as an economic phenomenon, the skin type of service to the public catering.
Rivne development of the services of a community eating, steps of their integration, economic potential characterizes the living life of the population, which is good for that significant influx on the quality of life of people.
The main recognition of the services of communal eating is the production, implementation, organization of care, organization of support for individual care. With whom the social workers are satisfied physiological needs population. Undertakings of communal eating with the help of the main services satisfy their economic interests. In this rank, the service of the hromada's food service is directed to the helper of that poklikana to satisfy your needs. It is necessary to support, that the service is important not only for the gentleman, but for the very enterprise itself, that service is important.
For the production of the products of the communal eating, effective activities, it is necessary that the acceptance of the communal eating is planned and uninterruptedly provided with goods and syrovina. To that undertakings, the state ties are established by the governments of the comrades and the leaders of the comrades. Tsim stink to give singing services: stimulating sales, logistics, finance, advertising, marketing and other.
The specific authority of the service is the basis for the creation of a community meal of additional coursiness and a way to reduce the service process. The service of a community meal, as a value for a savior and a forager, is manifested in the service process. The service process is a tool of competitiveness of the business, contributing to the mood and satisfaction of the needs of the company, stimulating the production of products, prompting the purchase to the next step, helping to increase the profitability government activity undertakings of communal eating. The economic aspect of the service process helps to speed up the delivery of products from the picker to quicker delivery at the required hour and at the required place.
The services that rely on communal food services are due to the services of communal eating. Zagalnі vimogi". Undertakings due to the guilt of vimog: to confirm one's purpose; to give all the services exactly and in one's own time, taking care of all the safety for the saviors (as far as saving their lives, for example, protipzhezhzhnі zhіnіozhіnіkhoіsya); dovkilla territories; technical station and installation, ventilation, water supply, sewerage, etc.).
When assigned to the type of public eating, the following factors are covered: the range of products that are sold, the diversity and foldability of cooking; technical equipment (material base, engineering and technical equipment and equipment, storage facility, architectural and planning solution only); service methods; qualification of personnel; quality of service (comfort, ethics of communication, aesthetics too); the nomenclature of the servants that hope for the helpless.
The class of hospitality of the community catering is distinguished by the sukupnistvo of the first sign of the hospitality of the singing type, which characterizes the quality of the servants, which they hope, riven and wash the service.
Assessing the market position of the organization by the head, with a glance, є chinniki, signify її mistseznakhodzhennya (officials of space). All factors that show the market position of the enterprise can also be identified by two main groups: external and internal.
Also, to the main factors, which are added to the enterprises of the community eating, one can add: economic, technological, political and legal, institutional, sociocultural, demographic and natural factors. The skin is filled with the breadth of various manpower resources, and the singing capacities of individuals and the suspense in a flash, as important implementation of subprincipal activities.
A numerical ekonomіchnih faktorіv vіdnosyatsya: scale rinkіv that rіven їh rozvitku magnitude that rozpodіl dohodіv population rіven platospromozhnogo popitu that іntensivnіst konkurentsії in Galuzo, stіykіst natsіonalnoї currencies, scho robit mozhlivimi perspektivnі projection of the great horizons realіzatsії, nayavnіst zaoschadzhen the population that yogo gotovnіst vkladati їх at the national economy, the availability of credits for the real sector of the economy, the main funds and a lot of other things that are invested in the entrance bars of the Galuze business and business risks, and the right to enterprising enterprises.
Formuvna in regіons Malich that sermnіch forms of ripples of the mulchivnnya p_dpromnih mood, Maja, Maja Svalivaty Single Skala (cafes, Idalnya, Bar, Restaurant, Pіdpromstvo Schvidki, Schwidth, Snacking), and s іншеції и и замин I will look at the comfort, the quality of the trade service and the set of proponing services.
One of the trends is the development of IT-infrastructure of public eating establishments. Zruchnіst avtomatizatsії that іnformatizatsії protsesіv on pіdpriєmstvі Gromadska harchuvannya obvious point of not tіlki Zora "Doing the right", ale i s pozitsіy klієntіv, oskіlki іnformatsіynі sistemi dozvolyayut operativnіshe pratsyuvati of rozrahunkami of vіdvіduvachami, chergovіstyu obslugovuvannya, zabezpechenіstyu zaproponovanogo menu vsіma neobhіdnimi іngredієntami that іn. Modern information systems, developed specifically for public eating establishments, allow you to significantly improve, optimize and speed up the cost of routine everyday, business-specific operations.
In this way, public eating is objectively pritamanny different types of enterprises, skin z yah poklikane satisfies the various needs and interests of the vodvіduvacha. Businesses, like giving services, are classified according to the range of products sold, the locality of the eating facility, methods and forms of service. The final classification of the services of communal eating has shown that it is important that the services of communal eating are differentiated according to the type of organization.
According to the type of business, the type of business with characteristic rices of the service, the range of products sold and the range of services that are expected by the caregivers are understood. Raznomanіtnіst sluzh, razbіzhnostі їх zmіstі spryamovannosti, zumovlyuyut koriguvannya klassifіkatsії slug pіdpriєmstvo sferi slug, s urakhuvannymi narakhuvannym naslug sluzh, step їх obov'yazkovostі і terms nadannya.
In addition, before the meals of the community eating, there are suvori to achieve sanitary standards, shards of service and products can be directly related to the life of a person, and they can become a potential problem for her.
Chapter 2
Summary
A reference business plan for a privately owned and operated company - cafe "Kanditrioshka" for the following purposes:
1. To provide the population of dovkolishnih districts with confectionery products high capacity at any convenient hour for clients.
2. Create new jobs for specialists - confectioners, trade manufacturers, watermen.
3. Organize the education of preschoolers and schoolchildren living near the village.
This project reveals the activity of the community food service, which functions for the provision of paid services to the population, which affects the sale of confectionery products.
The effectiveness of the project is due to the presence of technical possession, the competence of personnel and the effectiveness of the steel drink at the village of Maslyanine on the promotion of confectionery products.
The algorithm for achieving the goals of the project includes the following steps:
Ø withdrawal of licenses;
Ø install;
Ø Retelny pіdbіr competent staff;
Ø accessory possession, syrovini and materials;
The implementation of plans for the creation of a cafe is transferred from additional investments of private enterprises, taken from a loan and from additional income from the sale of all types of products to the population.
Analysis of the potential product market, allowing to formulate a development strategy.
The supporters of this kind of service will be people with an average per capita income - over 2,000 rubles per month, but all Maslyanino sacks may require high quality confectionery products.
Vіkovo-stateva characteristic, social and national affiliation of the population do not play a role for the provision of services.
Nasampered, the buyers of this type of service will be buyers - Meshkants vul. Sadovoi and vul. Parkovy, shards of cafes are found at the crossroads of these streets, as well as come, servicemen and workers in the establishments and organizations, roztashovanih near the village of Maslyanine.
For Finansuvanna Project Planvinguloshak Take the pіlgovy loan from Sumі 5 (one) RPІD 26% of Rіdchnyh at the Fund's PІDTRIMKY PІDTRIєMNIєMNIKTVA under the administrator of the Maslinsky district at the framework of the P_DTRIMKI's program of the Small Pіdprzynitztva, de Grommet Harchuvnya.
Possibly another option for obtaining a loan: BAT "Sberbank" also finances projects with a 26% interest rate.
Mіstsem roztashuvannya cafe will be the center of Maslyanine. Tse pov'yazano z tim, schomu district has a marriage of similar mortgages. Lease of accommodation in this region is also considered low. At the center of Maslyanino, impersonal organizations have been planted, to which there is a great drink. By the way, the creation of a cafe was satisfied with my drink.
The main advantage of the new project is the convenient distribution (not far from the organizations), the quick service, low prices and the quality of the products.
View of other cafes, bars and restaurants in the village of Maslyanino, this project is supported by the American style of service here.
The plan of the cafe that is being designed is significant in Figure 2.1.
The plan of the cafe "Kandіtroyka"
Malyunok 2.1 - Plan of the cafe "Kanditrioshka"
Orientation view of the cafe is marked on the lime.
After the exit, I will plan to rent a warehouse for goods.
On the basis of detailed financial projects, it was established that for a successful implementation of the project, a private enterprise needs to have the money of 270,000 rubles. Withdrawal of pennies from victors is taken by the offensive rank (Table 2.1).
The term of recoupment of investments is set to 4 months.
Return on capital becomes 7.4, and the rate of surplus per 1 carbovanets vitrate becomes: І рік - 0.25; in II рік – 0.34; III рік – 0.38.
Table 2.1. Vitrati cafe "Kanditroshka"