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¸ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». ÐÐ°Ð±ÑÑÐºÐ¸Ð½Ð°, Ð´. 52
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 the pastry shop located at St. Petersburg, Babushkina street, 52
Creators: name: Ð¢Ð°ÑÐ°ÑÑÑÐ°, ÐÐ°Ð´ÐµÐ¶Ð´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: 2020
Subjects: ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ°Ñ
Ð¼ÐµÐ½Ñ
ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¸Ðµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ»Ð°Ð´ÐºÐ¸Ðµ Ð±Ð»ÑÐ´Ð°
confectionery
menu
pastry
dessert

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð° Ð½Ð° 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-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð² Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¸, Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 205 Ð¼2. ÐÐ°Ð´Ð°ÑÐ¸ ÑÐµÑÑÐ½Ð½ÑÐµ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ï­ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÑÐµÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ; ï­ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°, ÑÐ°Ð·Ð½Ð¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾Ðµ Ð¸ Ð°ÐºÑÑÐ°Ð»ÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ Ð´Ð»Ñ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹; ï­ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¾Ð±ÑÐ°Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÐµÐ¼Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ° Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹; ï­ ÑÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ; ï­ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ; ï­ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ; ï­ 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 ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð³Ð¾ 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¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾ÑÐµÑÐ¸ÑÐµÐ»ÐµÐ¹ â 426 ÑÐµÐ»./Ð´ÐµÐ½Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¼Ð¾ÑÐ½Ð¾ÑÑÑ â 1278 Ð±Ð»ÑÐ´ Ð¿ÑÐ¸ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ð¸ 65 Ð¼ÐµÑÑ Ð² Ð·Ð°Ð»Ðµ. ÐÐ±ÑÐ°Ñ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° â 25 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ 10 â Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ 12 - Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾. ÐÐ»Ð¾ÑÐ°Ð´Ñ Ð·Ð°Ð»Ð° ÐºÐ°ÑÐµ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 104 Ð¼2, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ â 37,8 Ð¼2, ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ â 10,4 Ð¼2, Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½Ð¾-Ð±ÑÑÐ¾Ð²ÑÑ â 15 Ð¼2. Ð­ÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÑÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸ ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ â 10,8 % Ð¿ÑÐ¸ ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾ÑÐµ 44765,28 ÑÑÑ. ÑÑÐ±. Ð¸ Ð¿ÑÐ¸Ð±ÑÐ»Ð¸ 4831,00 ÑÑÑ. ÑÑÐ±. Ð¡ÑÐ¾Ðº Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ â 3,7 Ð»ÐµÑ.
description: The research is aimed at organizing the production and trading activities of a confectionery in a room of 205 square meters. The following tasks have been solved in the process of study: ï­ the market analysis within a chosen industry has been conducted; ï­ the production plan with the diverse and relevant menu for the pastry shop have been set up; ï­ the general technological scheme of the production process and the calculation of facilities have been made; ï­ the structure of management has been organized; ï­ the safety production measures have been elaborated; ï­ economic calculations have been carried out; ï­ the blueprint of the confectionery with the arrangement of technological equipment and the layout of pastry shop with equipment installation sites have also been developed. The number of visitors according to the production program is planned to be 426 person per day and the production capacity is 1278 dishes with the planned 65 seats in the hall. The overall personnel are 25 people including 10 production workers and 12 service staff. The area of the cafe hall is 104 m2, pro-duction facilities area - 37.8 m2, storage area - 10.4 m2, administrative area - 15 m2. The calculations have shown a profitability of 10.8 % with a commodity circulation of 44,765.28 million rubles and profit of 4,831 million rubles. The payback period is 3.7 years.