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 Ð±ÑÑÐ³ÐµÑÐ½Ð¾Ð¹ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÑÐ». Ð¢Ð¸Ð¿Ð°Ð½Ð¾Ð²Ð°, Ð´. 5
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 burger shop at: St. Petersburg, St. Petersburg, Street. Tipanova, 5
Creators: name: ÐÐ¾Ð´Ð³Ð°Ð¹ÑÐºÐ°Ñ, ÐÐ»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
Ð±ÑÑÐ³ÐµÑÐ½Ð°Ñ
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
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ
cafe
burger
production program
production and trading activities
technological documentation

description: ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµ Ð±ÑÑÐ³ÐµÑÐ½Ð¾Ð¹ Ð½Ð° ÑÐ». Ð¢Ð¸Ð¿Ð°Ð½Ð¾Ð²Ð°, Ð´.5. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÐºÐ°ÑÐµ - Ð² Ð´ÐµÐ½Ñ ÐºÐ°ÑÐµ Ð²ÑÐ¿ÑÑÐºÐ°ÐµÑ 1100 Ð±Ð»ÑÐ´Ð¾, Ð¸Ð· Ð½Ð¸Ñ Ð² Ð²ÐµÑÐµÑÐ½Ð¸Ð¹ Ð¿ÐµÑÐ¸Ð¾Ð´ 444 Ð±Ð»ÑÐ´, Ð° Ð² Ð´Ð½ÐµÐ²Ð½Ð¾Ð¹ 659. ÐÑÐ¾Ð¿ÑÑÐºÐ½Ð°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 334 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ° Ð² Ð´ÐµÐ½Ñ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ â ÐµÐ¶ÐµÐ´Ð½ÐµÐ²Ð½Ð¾, ÐºÑÐ¾Ð¼Ðµ 1 ÑÐ½Ð²Ð°ÑÑ, Ñ 11 Ð´Ð¾ 22 ÑÐ°ÑÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° ÐºÐ°ÑÐµ Ñ ÑÑÐµÑÐ¾Ð¼ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð¸Ñ ÑÐ¸ÑÐ¼ÐµÐ½Ð½ÑÐµ Ð±Ð»ÑÐ´Ð° (Ð±ÑÑÐ³ÐµÑÑ), ÑÐ°Ð»Ð°ÑÑ, Ð³Ð¾ÑÑÑÐ¸Ðµ Ð·Ð°ÐºÑÑÐºÐ¸, ÑÑÐ¿Ð°, Ð³Ð¾ÑÑÑÐ¸Ðµ Ð±Ð»ÑÐ´Ð°, Ð²ÐºÐ»ÑÑÐ°Ñ Ð³Ð°ÑÐ½Ð¸ÑÑ, ÑÐ»ÐµÐ±, Ð´ÐµÑÐµÑÑÑ, Ð³Ð¾ÑÑÑÐ¸Ðµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸, ÑÐ¾Ð»Ð¾Ð´Ð½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸, Ð¿Ð¸Ð²Ð¾, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¿Ð¾ÐºÑÐ¿Ð½ÑÑ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². 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 Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÐºÐ¾Ð¼Ð¿Ð¾Ð½Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ Ð²ÑÐµÐ³Ð¾ ÐºÐ°ÑÐµ Ð² ÑÐµÑÑÐµÐ¶Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ AutoCad. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ¸ Ð¸ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÑ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² â 21 ÑÐµÐ»Ð¾Ð²ÐµÐº. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½ ÑÐ°ÑÐ°ÐºÑÐµÑ ÑÐ°Ð±Ð¾ÑÑ Ð¸ Ð¿ÑÐ¾Ð´Ð¾Ð»Ð¶Ð¸ÑÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ°Ð±Ð¾ÑÐµÐ³Ð¾ Ð²ÑÐµÐ¼ÐµÐ½Ð¸ â 8 ÑÐ°ÑÐ¾Ð² Ð¸ 11,5 ÑÐ°ÑÐ¾Ð², Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð². Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐº-ÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð²Ð°Ð¶Ð½ÐµÐ¹ÑÐ¸Ðµ Ð¸ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾-ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ ÐºÐ°ÑÐµ â Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 1,36 Ð»ÐµÑ, ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ â 24,70 Ð¿ÑÐ¾ÑÐµÐ½ÑÐ¾Ð². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÑ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ°ÑÑÐ¼Ð°ÑÑÐ¸Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ.
description: The marketing justification for the need to design a burger cafe on the street has been fulfilled. Tipanova, 5. The production program of the cafe has been developed - 1,100 dishes are produced per day, 444 dishes of them in the evening period, and 659 in the daytime. The capacity was 334 people per day. The cafe is set to operate every day, except January 1, from 11 a.m. to 10 p.m. The cafe's menu and production program has been developed, with a specialty that includes specialties (burgers), salads, hot snacks, soups, hot dishes including side dishes, bread, desserts, hot drinks, cold drinks, beer, including an assortment of purchased soft drinks. Technological calculations of equipment of production, support and retail space have been made. Developed a layout solution of the entire cafe in the drawing program AutoCad. The organizational structure of the company has been defined. Positions and the number of employees - 21 people - have been identified. The nature of work and the length of working time - 8 hours and 11.5 hours, defined the necessary qualifications of employees. Measures have been developed to ensure the safety of the projected enterprise. The most important and basic economic indicators of the trade and economic activity of the projected cafe have been defined - the payback was 1.36 years, the profitability - 24.70 percent. The economic feasibility of opening and designing the enterprise in question has been determined.