title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾ â ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ-Ð¿Ð¸ÑÑÐµÑÐ¸Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ½Ð´ÑÑÑÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ Ð¿Ñ., Ð´. 10, ÐºÐ¾ÑÐ¿. 1
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 cafe-pizzeria at the address: Saint Petersburg, Industrial Ave., 10, building 1
Creators: name: Ð¨ÑÐ±Ð¸Ð½Ð°, ÐÐºÐ°ÑÐµÑÐ¸Ð½Ð°
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: 2020
Subjects: ÐºÐ°ÑÐµ
Ð¿Ð¸ÑÑÐµÑÐ¸Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¼ÐµÐ½Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ð¸
cafe
pizzeria
production program
menu
consumers

description: Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¾Ñ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¸ ÐºÐ°ÑÐµ-Ð¿Ð¸ÑÑÐµÑÐ¸Ð¸. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð° Ð¸Ð·ÑÑÐµÐ½Ð° ÑÑÑÑÐºÑÑÑÐ° ÑÑÐ½ÐºÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð² Ð·Ð°Ð´Ð°Ð½Ð½Ð¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ, Ð²ÑÐ´ÐµÐ»ÐµÐ½Ñ Ð´Ð²Ð° Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ°, Ð´Ð»Ñ ÐºÐ¾ÑÐ¾ÑÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ SWOT-Ð°Ð½Ð°Ð»Ð¸Ð·, Ð¿ÑÐ¸Ð½ÑÑÐ¾ ÑÐµÑÐµÐ½Ð¸Ðµ Ð·Ð°Ð½ÑÑÑ Ð¼ÐµÑÑÐ¾ ÑÑÐ´Ð¾Ð¼ Ñ Ð¾Ð´Ð½Ð¸Ð¼ Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð² Ð¸ Ð²ÐµÑÑÐ¸ Ð±Ð¾ÑÑÐ±Ñ Ð·Ð° Ð¿ÑÐµÐ¾Ð±Ð»Ð°Ð´Ð°Ð½Ð¸Ðµ Ð² Ð´Ð°Ð½Ð½Ð¾Ð¼ ÑÐµÐ³Ð¼ÐµÐ½ÑÐµ. ÐÐ° Ð±Ð°Ð·Ðµ Ð¸Ð¼ÐµÑÑÐµÐ³Ð¾ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 277 Ð¼2 Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµ Ð½Ð° 65 Ð¼ÐµÑÑ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ ÐºÐ¾Ð½ÑÐ¸Ð½Ð³ÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ. Ð ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¸Ð¸ Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð¾Ð¹ ÐºÐ°ÑÐµ-Ð¿Ð¸ÑÑÐµÑÐ¸Ð¸, Ð¾Ð±ÑÐµÐµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð·Ð° Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 395 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð° ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1171 Ð¿Ð¾ÑÑÐ¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼, ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ 25 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² Ð¸ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° Ð¿Ð¾Ð²Ð°ÑÐ°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÑÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¿Ð»Ð°Ð½ Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ñ Ð¼Ð¾Ð½ÑÐ°Ð¶Ð½ÑÐ¼Ð¸ Ð¿ÑÐ¸Ð²ÑÐ·ÐºÐ°Ð¼Ð¸ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. 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 Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ Ð¸ ÐºÐ¾Ð¼ÑÐ¾ÑÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸: ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ â 92835,36 ÑÑÑ. ÑÑÐ±.; ÑÐ¸ÑÑÐ°Ñ Ð¿ÑÐ¸Ð±ÑÐ»Ñ â 10648,97 ÑÑÑ. ÑÑÐ±.; ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â 2,9 Ð³Ð¾Ð´Ð°.
description: The purpose of the final qualification work is to organize the production and trade activities of a cafe-pizzeria. The paper studied the structure of the market of food enterprises in a given area, identified two main competitors for which a SWOT analysis was conducted, and decided to take a place next to one of the competitors and fight for dominance in this segment. On the basis of the existing premises with an area of 277 m2, the design of a cafe for 65 seats is justified. The potential group of consumers has been identified and the concept has been developed. According to the production program of the cafe-pizzeria, the total number of visitors per day is 395 people, and the number of dishes sold is 1171 portions. The menu, enterprise management structure, staff schedule, work schedule of 25 employees and job description for the cook were developed. Technological calculations were performed and the areas of warehouse, production and auxiliary premises were determined. Based on these calculations, a plan of the enterprise with the placement of technological equipment and a plan of the hot shop with mounting bindings of equipment was developed. Measures have been developed to ensure safe and comfortable working conditions. The main economic indicators are defined: turnover-92835.36 thousand rubles; net profit-10648.97 thousand rubles; payback period-2.9 years.