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¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». Ð¥Ð¾ÑÐ¸Ð¼Ð¸Ð½Ð°, Ð´.16
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 trading activities of a catering company in the address: St. Petersburg, Hochimin str., 16
Creators: name: Ð¨ÐµÐ²ÐµÐ»ÐµÐ², Ð®ÑÐ¸Ð¹
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: 2025
Subjects: ÐºÐ°ÑÐµ
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
cafe
healthy eating
menu
production and trade activity
technological calculations of equipment
organizational structure
economic indicators

description: Ð ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ»Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð² ÑÐ¾Ð´Ðµ ÐºÐ¾ÑÐ¾ÑÑÑ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð¿ÑÐµÐ¸Ð¼ÑÑÐµÑÑÐ²Ð° Ð»Ð¾ÐºÐ°ÑÐ¸Ð¸ Ð¸ Ð¸Ð·ÑÑÐµÐ½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð½Ð¾ÑÑÐ¸ ÑÐµÐ»ÐµÐ²Ð¾Ð¹ Ð°ÑÐ´Ð¸ÑÐ¾ÑÐ¸Ð¸. ÐÑÐ±ÑÐ°Ð½ ÑÐ¸Ð¿ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ â ÐºÐ°ÑÐµ, Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÐµÐ³Ð¾ Ð³Ð»Ð°Ð²Ð½ÑÑ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ, Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼ÐµÑÑ â 60. ÐÐ°ÑÐµ, ÑÐ°Ð±Ð¾ÑÐ°Ñ Ð¿Ð¾ Ð³ÑÐ°ÑÐ¸ÐºÑ Ñ 10:00 Ð´Ð¾ 22:00, Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÐµÑ 336 Ð³Ð¾ÑÑÐµÐ¹ Ð¸ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÑ 1351 ÐµÐ´. Ð±Ð»ÑÐ´ Ð¸ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ, Ð² ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð²Ð¾ÑÐ»Ð¸ Ð±Ð»ÑÐ´Ð° Ñ Ð¼Ð¸Ð½Ð¸Ð¼Ð°Ð»ÑÐ½ÑÐ¼ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾Ð¼ Ð¶Ð¸ÑÐ° Ð¸ ÑÐ°ÑÐ°ÑÐ°. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ¾ÑÑÐ°Ð² Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÐºÐ°ÑÐµ, Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÑ Ð´Ð»Ñ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹ Ð¸ Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð»Ð°Ð½Ð° Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 257,8 Ð¼2, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¾Ð±ÑÐµÐ¼Ð½Ð¾-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµ.Â  ÐÑÐ±ÑÐ°Ð½ ÑÐ¸Ð¿ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÑÑÑÐºÑÑÑÑ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ â Ð»Ð¸Ð½ÐµÐ¹Ð½ÑÐ¹. ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ ÐºÐ°ÑÐµ Ð¸ Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ°Ð±Ð¾ÑÑ. ÐÐ±ÑÐ°Ñ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 25 ÑÐµÐ»Ð¾Ð²ÐµÐº. Ð¡Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ, Ð¾Ð¿Ð¸ÑÑÐ²Ð°ÑÑÐ¸Ð¹ Ð¿ÑÐ¾ÑÐµÑÑ Ð¿ÑÐ¸Ð½ÑÑÐ¸Ñ Ð·Ð°ÐºÐ°Ð·Ð°, Ð¸ Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸ ÑÑÑÑÑ Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². ÐÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð²ÑÐµÐ´Ð½ÑÑ Ð¸ Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÐ°ÐºÑÐ¾ÑÐ¾Ð² ÑÐ°Ð±Ð¾ÑÐµÐ¹ ÑÑÐµÐ´Ñ.Â  Ð Ð°Ð·Ð¼ÐµÑ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¹ Ð´Ð»Ñ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 48,4 Ð¼Ð»Ð½. ÑÑÐ±., ÑÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¸ ÑÐ°ÐºÐ¾Ð¼ Ð¾Ð±ÑÐµÐ¼Ðµ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¹ Ð¸ ÑÐ¸ÑÑÐ¾Ð¹ Ð¿ÑÐ¸Ð±ÑÐ»Ð¸ Ð² ÑÐ°Ð·Ð¼ÐµÑÐµ 18,8 Ð¼Ð»Ð½. ÑÑÐ±., ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 2,6 Ð³Ð¾Ð´Ð°.Â  Ð ÑÐ¾Ð´Ðµ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ: Ð±Ð°Ð·Ð° Ð´Ð°Ð½Ð½ÑÑ Ð¦ÐÐÐ Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, Microsoft Excel, nanoCAD.
description: Marketing research was conducted, during which the advantages of the location were identified and the needs of the target audience were studied. The type of catering enterprise â cafe was selected, and an analysis of its main competitors was carried out. A concept has been developed, and the optimal number of seats is 60. The cafe, operating on a schedule from 10:00 to 22:00, serves 336 people and sells 1,351 meals and drinks.Â  The menu has been compiled, which includes dishes with a minimum amount of fat and sugar. The composition of the cafe premises necessary for the implementation of the technological process has been determined. Calculations of their areas and selection of equipment have been made. Based on the plan of the rented space of 257.8 m2, a spatial planning solution for the cafe has been developed.Â  The type of organizational management structure is linear. The cafes staffing table and a two-week work schedule are presented. The total number of staff is 25 people. A standard of service has been drawn up describing the order acceptance process, and suppliers of raw materials and food products have been selected. Measures to reduce harmful and dangerous factors of the working environment are proposed.Â  The amount of investment for the creation of the cafe amounted to 48,4 million rubles, the payback period for this amount of investment and net profit of 18,8 million rubles is 2,6 years. During the writing of the paper, the following programs were used: CIAN St. Petersburg database, Microsoft Excel, nanoCAD.