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¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÐ¾Ð²Ð¾ÑÐ¸Ð±Ð¸ÑÑÐº, ÐÑÐ°ÑÐ½ÑÐ¹ Ð¿Ñ., Ð´.76
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 the canteen at the address: 76, Krasny pr., Novosibirsk
Creators: name: Ð¡Ð¸Ð¼, ÐÐ¾Ð½ÑÑÐ°Ð½ÑÐ¸Ð½
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: ÑÑÐ¾Ð»Ð¾Ð²Ð°Ñ
Ð¼ÐµÐ½Ñ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
Ð½Ð¾Ð²Ð¾ÑÐ¸Ð±Ð¸ÑÑÐº
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ
dining room
menu
production program
production and trading activities
novosibirsk
technological documentation

description: ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾ÐµÐºÑÐ°. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²ÐºÐ¸ Ð°ÑÐµÐ½Ð´ÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ñ Ð¸ ÐµÐ³Ð¾ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ (351,6 Ð¼2) Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¾Ð±ÐµÐ´ÐµÐ½-Ð½Ð¾Ð³Ð¾ Ð·Ð°Ð»Ð° Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼ÐµÑÑ â 80. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÑÑÐ¾-Ð»Ð¾Ð²Ð¾Ð¹. ÐÐ»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ Ð² Ð´ÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 624 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°, Ð¿Ð»Ð°Ð½Ð¾-Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð±Ð»ÑÐ´ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 1623 Ð¿Ð¾ÑÑÐ¸Ð¹ Ð² Ð´ÐµÐ½Ñ Ð½Ð° ÑÑÐ¼Ð¼Ñ 212 ÑÑÑÑÑ ÑÑÐ±Ð»ÐµÐ¹. ÐÑÐ±ÑÐ°Ð½Ð¾ ÑÐµÑÑÑÐµ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÑ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹. ÐÐµÐ½Ñ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð² ÑÐµÐ±Ñ Ð¿ÑÑÑ ÑÐ°Ð»Ð°ÑÐ¾Ð², Ð²Ð¾ÑÐµÐ¼Ñ Ð¿Ð¾ÐºÑÐ¿Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð², ÑÐµÑÑÑÐµ ÑÑÐ¿Ð°, ÑÑÐ¸ ÑÑÐ±Ð½ÑÑ Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´Ð°, ÑÑÐ¸ Ð¼ÑÑÐ½ÑÑ Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´Ð°, ÑÑÐ¸ Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´Ð° Ð¸Ð· Ð¿ÑÐ¸ÑÑ, ÑÐµÐ¼Ñ Ð³Ð°ÑÐ½Ð¸ÑÐ¾Ð², ÑÐµÐ¼Ñ Ð³Ð¾ÑÑÑÐ¸Ñ Ð±Ð»ÑÐ´ Ð½Ð° Ð·Ð°Ð²-ÑÑÐ°Ðº, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð½Ðµ Ð¿Ð¾Ð´Ð°ÑÑÑÑ Ð² Ð´ÑÑÐ³Ð¾Ðµ Ð²ÑÐµÐ¼Ñ, ÑÐµÑÑÑÐµ ÑÐ»Ð°Ð´ÐºÐ¸Ñ Ð±Ð»ÑÐ´Ð°, Ð¿ÑÑÑ Ð¼ÑÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ð´Ð²Ð° Ð²Ð¸Ð´Ð° ÑÐ»ÐµÐ±Ð°. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿Ð»Ð¾ÑÐ°Ð´ÐµÐ¹. ÐÑÐµÐ³Ð¾ Ð² ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹ Ð¾Ð±Ð¾Ð·Ð½Ð°ÑÐµÐ½Ð¾ 19 Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÑÐ°Ð·Ð½Ð¾Ð³Ð¾ Ð½Ð°Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÑÐµÑÑÐµÐ¶ Ñ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½ÑÐ¼ ÑÐµÑÐµÐ½Ð¸ÐµÐ¼ â Ð²ÑÐµÐ¹ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹ Ð¸ Ð³Ð¾ÑÑÑÐµÐ³Ð¾ ÑÐµÑÐ° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ Ð¼ÐµÐ±ÐµÐ»Ð¸. ÐÑÑÐ²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð² ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹ Ð±ÑÐ´ÑÑ ÑÑÑÐ´Ð¸ÑÑÑÑ 25 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ 12 ÑÐµÐ»Ð¾Ð²ÐµÐº Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¿ÑÐ¾-ÑÐµÐ´ÑÑÑ Ð² ÑÐ°Ð¼ÐºÐ°Ñ HACCP. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÑÐ¾Ð»Ð¾Ð²Ð¾Ð¹: ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ - 68 Ð¼Ð»Ð½ ÑÑÐ±Ð»ÐµÐ¹, ÑÐ°ÑÑÐ¾Ð´Ñ Ð½Ð° Ð¾Ð¿Ð»Ð°ÑÑ ÑÑÑÐ´Ð° â 8 Ð¼Ð»Ð½ ÑÑÐ±Ð»ÐµÐ¹, ÑÐ¸ÑÑÐ°Ñ Ð¿ÑÐ¸Ð±ÑÐ»Ñ - 15 Ð¼Ð»Ð½ ÑÑÐ±Ð»ÐµÐ¹, Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ â 1,61 Ð»ÐµÑ, ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ â 23,19, ÑÐµÐ±ÐµÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÑ Ð²ÑÐ¿ÑÑÐºÐ°ÐµÐ¼Ð¾Ð¹ Ð¿ÑÐ¾-Ð´ÑÐºÑÐ¸Ð¸ â 27 %.
description: The marketing justification of the project has been fulfilled. Based on the layout of the rented space and its area (351,6 m2), the area of the dining room and the number of seats - 80. A production program of the dining room has been developed. The planned number of visitors per day was 624 people, the planned number of meals was 1,623 servings per day worth 212,000 rubles. Four potential vendors have been se-lected. The dining room menu has been developed. The menu includes five salads, eight buy sauces, four soups, three fish hot dishes, three meat hot dishes, three hot poultry dishes, seven side dishes, seven hot breakfast dishes that are not served at other times, four sweet dishes, five flour products and two types of bread. Technological calcula-tions of equipment of production, support and retail space have been made. In total, the dining room has 19 rooms of different purposes. Developed a drawing with a planning solution - the entire dining room and hot shop with the arrangement of equipment and furniture. It was revealed that 25 people will work in the dining room, including 12 people from the production. Procedures within the HACCP have been developed. Measures on the health and safety of person-nel, requirements for the maintenance of production facilities have been developed and defined. The economic indicators of the canteen are defined: turnover - 68 mln rubles, labor costs â 8 mln rubles, net profit was 15 mln rubles, payback - 1.61 years, profita-bility - 23.19, the cost of manufactured products â 27 %.