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ÐµÐºÐºÐµÐ»ÐµÐ²ÑÐºÐ°Ñ, Ð´. 21
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 cafe-confectionery at the address: St. Petersburg, Gekkelevskaya str., 21
Creators: name: ÐÐ¾ÐºÑÐ¸Ð½Ð°, ÐÐ¸Ð´Ð¸Ñ
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
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Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÑÑÑÐºÑÑÑÐ°
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
cafe confectionery
menu
production and trade activity
technological calculations
organizational structure
economic indicators

description: Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð¸Ð»ÑÑ Ð¿ÑÐ¾ÐµÐºÑ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð½Ð° 90 Ð¼ÐµÑÑ Ð½Ð° Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÑÐ°Ð¶Ðµ Â«ÐÐ°Ð»ÑÐ¸Ð¹ÑÐºÐ¾Ð³Ð¾ Ð´ÐµÐ»Ð¾Ð²Ð¾Ð³Ð¾ ÑÐµÐ½ÑÑÐ°Â», Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: ÑÐ». ÐÐµÐºÐºÐµÐ»ÐµÐ²ÑÐºÐ°Ñ, 21. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½ Ð¿Ð¾ÑÐµÐ½ÑÐ¸Ð°Ð»ÑÐ½ÑÐ¹ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ñ ÑÑÐ»ÑÐ³, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¸ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ ÑÐ°ÑÑÐµÑÐ¾Ð² ÑÑÐ°Ð»Ð¾ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÐ¸ÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐµÑÐ¾Ð², ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ ÑÐµÑÑÑ ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² ÑÐ¼ÐµÐ½Ñ, Ð¿Ð¾Ð´Ð±Ð¾Ñ ÑÐµÐ¿Ð»Ð¾Ð²Ð¾Ð³Ð¾, Ð¼ÐµÑÐ°Ð½Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾, ÑÐ¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸ Ð½ÐµÐ¹ÑÑÐ°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐ°ÑÑÐµÑ Ð¾Ð±ÑÐµÐ¹ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¾Ð½Ð½Ð¾-ÑÐ°ÑÐ¿Ð¾ÑÑÐ´Ð¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ: ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ, Ð´Ð²ÑÑÐ½ÐµÐ´ÐµÐ»ÑÐ½ÑÐ¹ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ, Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÐ° Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ñ Ð½Ð° Ð¿ÑÐ¾ÑÐµÐ´ÑÑÑ Ð¿Ð¾Ð´Ð°ÑÐ¸ Ð´ÐµÑÐµÑÑÐ° Ð¸ Ð³Ð¾ÑÑÑÐ¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ Ð¿Ð¾ÑÑÐ°Ð²ÑÐ¸ÐºÐ¸. ÐÐ¿Ð¸Ñ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 ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð°, Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸, Ð²ÑÐ±ÑÐ°Ð½Ñ Ð¾Ð³Ð½ÐµÑÑÑÐ¸ÑÐµÐ»Ð¸. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð³Ð¾Ð´Ð¾Ð²ÑÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹: ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾ÑÐ°, Ð²Ð°Ð»Ð¾Ð²Ð¾Ð³Ð¾ Ð´Ð¾ÑÐ¾Ð´Ð°, ÑÐ¸ÑÑÐ¾Ð¹ Ð¿ÑÐ¸Ð±ÑÐ»Ð¸, ÑÑÐ¼Ð¼Ñ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¸ ÑÑÐ¾ÐºÐ° Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÐ¸ Ð²ÑÐµÑ Ð·Ð°ÑÑÐ°Ñ, ÐºÐ¾ÑÐ¾ÑÑÐ¹ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 2,6 Ð³Ð¾Ð´Ð°. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ°Ñ ÑÐ°ÑÑÑ, ÐºÐ¾ÑÐ¾ÑÐ°Ñ Ð²ÐºÐ»ÑÑÐ°ÐµÑ Ð¿Ð»Ð°Ð½ ÐºÐ°ÑÐµ-ÐºÐ¾Ð½Ð´Ð¸ÑÐµÑÑÐºÐ¾Ð¹ Ð² Ð¼Ð°ÑÑÑÐ°Ð±Ðµ 1:100 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¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸ ÐºÐ¾Ð¼Ð¼ÑÐ½Ð¸ÐºÐ°ÑÐ¸Ð¹.
description: The result of the graduate qualification work is the project of a cafe-confectionery with 90 seats on the first floor of the Baltic Business Center, at the address: St. Petersburg, Gekkelevskaya str., 21. In the course of the work, a potential consumer of services was determined, a concept was developed and a menu with a free choice of dishes was produced. The result of technological calculations was the determination of the number of workers in production workshops, which amounted to six people per shift, the selection of thermal, mechanical, refrigeration and neutral equipment, as well as the calculation of the total area of the cafe-confectionery. The main organizational and administrative documents were developed: the staffing table, a two-week schedule for staff to go to work, job profile of confec-tioners and a service standard for serving dessert and hot drinks. Major suppliers were identified. The measures providing safe working conditions, measures of fire safety were described, fire extinguishers were selected. The annual economic indicators of the activity of the cafe-confectionery were calculated: turnover, gross income, net profit, sum of investments and payback period of all costs, which amounted to 2,6 years. The graphic part was completed, which includes the plan of the cafe-confectionery on a scale of 1:100 and the plan of the confectionery shop with mounting links of technological equipment and communications.