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Contents
INTRODUCTION ………………………………………………………………...8
CHAPTER 1. FEASIBILITY STUDY ON THE PROJECT…………………..…10
1.1 The characteristic of the area where it is planned to place an institution, and justification …………………………………………………………………….....10
1.2. The analysis of the existing market of hotel services………………………...19
1.3 Research of the contingent of potential consumers…………………………...22
1.4 Rationale list of services……………………………………………………....25
1.5 Definition of conceptual bases of activity of the enterprise of hospitality……26
1.6Justification of technical capability of construction of the designed enterprise………………………………………………………………………….27
CHAPTER 2. ORGANIZATIONAL AND TECHNOLOGICAL PART………..28
2.1 Modeling and structurization of service process……………………………...28
2.1.1 Development of organizationally - functional structure of the enterprise of hospitality…………………………………………………………………………28
2.1.2 Organization of reception and placement of tourists………………………..33
2.2 Design of reception and lobby group of rooms……………………………….36
2.3 Design of premises……………………………………………………………39
2.4 Design of institutions of restaurant enterprise at hotel……………………..…44
2.4.1 Type and capacity of the enterprise of food at hotel………………………..44
2.4.2 Organization of work of points of food……………………………………..44
2.4.2.1 Drawing up menu and development of the production program of the enterprise………………………………………………………………………….44
2.4.2.1.2 Drawing up table and schedule of loading of the hall…………………..48
2.4.2.1.3 Definition of quantity of the dishes and drinks realized in a hall………50
2.4.2.2 Calculation of necessary quantity of raw materials for providing the production program of a public catering at hotel of the projected………………..55
2.4.2.3 Justification of structure and structure of rooms on the basis of the structural and technological scheme of production……………………………….57
2.4.2.4 Design of warehouse economy……………………………………………59
2.4.2.4.1 Organization of work of a warehouse…………………………………..59
2.4.2.4.2 Justification of a choice of the equipment and stock for warehousing and storage of raw stocks……………………………………………………………...68
2.4.2.5 Design of procuring shops………………………………………………...70
2.4.2.5.1 Characteristic of technological process and feature of the organization of technological lines and separate workplaces……………………………………...70
2.4.2.5.2 Selection of the equipment, stock of shops and calculation of their areas……………………………………………………………………………….77
2.4.2.6 Design of cooking shops………………………………………………….79
2.4.2.6.1 Organization of working of cooking shops……………………………..79
2.4.2.6.2 Selection of the equipment, stock of shops and calculation of their areas……………………………………………………………………………….90
2.4.2.8 Design of washing kitchen ware…………………………………………..91
2.4.3 Organization of service of consumers……………………………………....92
2.4.4 Spatial solution of a zone of service and its material support……………....97
2.4.5 Design of administrative and household rooms…………………………...101
2.4.6 Design of the technical rooms……………………………………………..102
2.4.7 Determination of total area of the enterprises of food of the hotel………..102
2.5 Design of rooms of cultural and spectacular and sports and improving appointment……………………………………………………………………...104
2.6 Design of service, economic and production premises of hotel………….….106
2.7 Determination of total area of an institution, configuration and number of storeys of the building………………………………………………………..….107
2.8 Development of the space-planning decision of the designed enterprise of hotel and restaurant economy……………………………………………………….....110
2.9 Conditions of ensuring sanitary and hygienic norms in hotel……………….111
CHAPTER 3. THE ENGINEERING PART…………………………………….113
3.1. Placement of an institution in city structure………………………………...133
3.2. Construction decisions of the enterprise…………………………………….115
3.3 Characteristic of engineering systems of hotel……………………………....116
3.4. Offers on design…………………………………………………………….129
3.4.1. External architectural composition………………………………………..130
3.4.2 An interior of rooms for service of visitors………………………………..131
3.5. Actions for labor protection, safety measures, fire safety…………………..133
3.5.1. The organization of security service of work at the enterprise…………....133
3.5.2. The analysis of operational injuries at the enterprise……………………..134
3.5.3. Sanitary working conditions on production………………………………137
3.5.3.1. Microclimate of the production room…………………………………...138
3.5.3.2. Air gas contamination…………………………………………………....141
3.5.3.3. Air dust content…………………………………………………………..144
3.5.3.4. Noise…………………………………………………………………….146
3.5.3.5. Vibration………………………………………………………………...147
3.5.3.6.Lighting………………………………………………………………….148
3.5.3.7. Radiation………………………………………………………………...149
3.5.4. Electrical safety in production rooms……………………………………....149
3.5.5. Fire safety…………………………………………………………………..151
3.5.6. Safety measures in hot shop………………………………………………..154
3.5.7. Providing with sanitary and household rooms and offers on work sanitary living conditions………………………………………………………………….155
3.5.8. Labor protection suggestions for improvement at the enterprise………..…155
CHAPTER 4. THE INNOVATION PART……………………………………...157
4.1. Innovations in the hotel and restaurant industry…………………………….157
4.2 Innovations in the field of molecular technologies in the hotel and restaurant industry ………………………………………………………………………….161
4.3 Evaluation of the proposed innovation……………………………………...168
CHAPTER 5. THE ORGANIZATIONAL AND ECONOMIC PART………....177
5.1. Choice of organizational legal status and formation of organizational structure of management of establishment of hotel and restaurant economy……………...177
5.2 Planning of the main productive indicators of operating activities of a hotel and restaurant complex……………………………………………………………….191
5.2.1 Design of the income from operation of a number of rooms of hotel……..191
5.3. Planning of operational assets of the enterprise…………………………….196
5.4. Planning of operating costs of the enterprise……………………………….197
5.5. Forecasting of a gross and trade cash flow of a hotel and restaurant complex………………………………………………………………………….201
5.6. Assessment of the main indicators of efficiency of implementation of the investment project on creation of a hotel and restaurant complex…………………………………………….207
CONCLUSION AND PROPOSALS……………………………………………211
BIBLIOGRAPHY AND INTERNET RESOURCES…………………………...213
ADDITIONS
GRAPHIC MATERIAL
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