title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹ Ð»ÐµÑÐµÐ±Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð½Ð° 50 Ð¼ÐµÑÑ Ð² ÐÐµÑÑÐ¾Ð³ÑÐ°Ð´ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Organization of production and trade activities of a health food cafe for 50 places in the Petrogradsky district of St.Peterburg
Creators: name: ÐÐ¾ÑÐ½ÑÐº, ÐÐ»ÐµÐºÑÐ°Ð½Ð´ÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐºÐ°ÑÐµ
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
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ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÑÑÑ
cafes
healthy food
production and trading activities
menus
technological calculations

description: Ð¦ÐµÐ»ÑÑ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐ°ÑÑÐµÑ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµ Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: 1. Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; 2. ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¼ÐµÐ½Ñ, Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÐµÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ; Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½ÑÑ ÑÑÑÑÐºÑÑÑÑ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼; Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð°; 3. Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ°ÑÑÐµÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð¸ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ, 2 ÐÐÐ¡, Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ Microsoft Excel Ð¸ AutoCAD. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð²ÑÐ±ÑÐ°Ð½Ð¾ Ð¼ÐµÑÑÐ¾ Ð´Ð»Ñ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ â 305 ÑÐµÐ»., Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð±Ð»ÑÐ´ â 986 ÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð»Ð°Ð½Ð° Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 217,2 Ð¼2 Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¸ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµ. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° ÑÑÐµÐ¼Ð° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ Ð¼Ð°ÐºÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÐµÐ¼ Ð¼ÐµÑÑÐµ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ. ÐÐ°Ð¿Ð¸ÑÐ°Ð»ÑÐ½ÑÐµ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÑÑ Ð¾ÐºÐ¾Ð»Ð¾ ÑÐµÑÑÑÐµÑ Ð¼Ð¸Ð»Ð»Ð¸Ð¾Ð½Ð¾Ð² ÑÑÐ±Ð»ÐµÐ¹, ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ ÐºÐ¾ÑÐ¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ Ð´Ð²Ð° Ð³Ð¾Ð´Ð° Ð¸ Ð¾Ð´Ð¸Ð½ Ð¼ÐµÑÑÑ.
description: The purpose of given work is to calculate and design a healthy food cafe. Tasks that were solved during the graduate qualification work: 1. to conduct marketing research; 2. to develop a menu, a planning and calculation menu; organizational management structure of the restaurant; measures for labor protection at work; 3. to conduct an economic calculation of the main indicators of the restaurants production, trade and financial activities. In the course of writing the work, CIAN databases, 2 GIS, Microsoft Excel and AutoCAD programs were used. In the work, a place was chosen to accommodate the projected enterprise, a contingent was determined and a concept was developed. The number of visitors per day was determined â 305 people, and the number of dishes â 986 pcs. The menu was developed, technological calculations were made, the necessary equipment was selected. On the basis of the real plan of the room of the area of 217.2 m2, the layout solution of the cafe was developed and presented. A cafe management scheme was drawn up, a staffing table was developed. Measures were developed to ensure the most comfortable and safe working conditions at the workplace. The calculation of annual economic indicators of cafe activity was made. Capital investments in the company amount to about four million rubles, the payback period of which is two years and one month.