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¸ Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ð³Ð¾ ÐºÐ°ÑÐµ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, ÐÐ¾ÑÐºÐ¾Ð²ÑÐºÐ¸Ð¹ Ð¿Ñ., Ð´. 139
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 vegetarian cafe at the address: 139 Moskovsky pr., St. Petersburg
Creators: name: ÐÐµÐ»Ð¾Ð², Ð¡ÐµÑÐ³ÐµÐ¹
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: Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ðµ ÐºÐ°ÑÐµ
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
vegetarian cafe
healthy eating

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¿Ð¾Ð»Ð½Ð¾Ð¹ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð²ÐµÐ³ÐµÑÐ°ÑÐ¸Ð°Ð½ÑÐºÐ¾Ð³Ð¾ ÐºÐ°ÑÐµ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ: Ð±ÑÐ»Ð¾ Ð²ÑÐ±ÑÐ°Ð½Ð¾ Ð¼ÐµÑÑÐ¾ Ð´Ð»Ñ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÑÐµÐ¼Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð². Ð Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÐµ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐµÐ³Ð¾ Ð±ÑÐ»Ð¾ Ð¿ÑÐ¸ÑÑÐ¾ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ ÐºÐ°ÑÐµ, Ð±ÑÐ»Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, Ð³Ð´Ðµ Ð² Ð´ÐµÐ½Ñ Ð¿ÑÐ¾ÑÐ¾Ð´Ð¸Ñ 1934 Ð±Ð»ÑÐ´, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÑÑÑÑ, ÑÐµÑÐ¾Ð², Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸, Ð½Ð°Ð³Ð»ÑÐ´Ð½Ð¾ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÐµÐ¼, Ð³Ð´Ðµ ÑÐ°Ð±Ð¾ÑÐ°ÐµÑ 14 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð¿Ð¾Ð´ ÑÑÐºÐ¾Ð²Ð¾Ð´ÑÑÐ²Ð¾Ð¼ Ð´Ð¸ÑÐµÐºÑÐ¾ÑÐ° Ð¸ Ð·Ð°Ð². Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾Ð¼. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½ Ð³ÑÐ°ÑÐ¸Ðº ÑÐ¼ÐµÐ½Ð½Ð¾ÑÑÐ¸. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¾ Ð¸Ð½Ð´Ð¸Ð²Ð¸Ð´ÑÐ°Ð»ÑÐ½Ð¾Ðµ Ð·Ð°Ð´Ð°Ð½Ð¸Ðµ, Ð² ÐºÐ¾ÑÐ¾ÑÐ¾Ð¼ Ð¾Ð¿Ð¸ÑÐ°Ð½Ñ Ð¾Ð±ÑÐ·Ð°Ð½Ð½Ð¾ÑÑÐ¸ Ð¼Ð¾Ð¹ÑÐ¸ÑÑ - ÑÐ±Ð¾ÑÑÐ¸ÑÑ, ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸ÑÑÑÑÐ¸Ðµ ÑÑÐµÐ´ÑÑÐ²Ð°, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÑÑÑÑ Ð´Ð»Ñ ÑÐ±Ð¾ÑÐºÐ¸ Ð¸ Ð´ÐµÐ·Ð¸Ð½ÑÐµÐºÑÐ¸Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ Ð¸ ÑÐ°Ð±Ð¾ÑÐ¸Ñ Ð¼ÐµÑÑ. ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÑÐµÐ´ÑÑÐ²Ð° Ð¸Ð½Ð´Ð¸Ð²Ð¸Ð´ÑÐ°Ð»ÑÐ½Ð¾Ð¹ Ð·Ð°ÑÐ¸ÑÑ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ðµ 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 Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð¿ÑÐ¸ Ð¿Ð¾Ð¶Ð°ÑÐµ, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ñ Ð¾Ð³Ð½ÐµÑÑÑÐ¸ÑÐµÐ»Ð¸, ÑÐ°ÑÑÐºÐ°Ð·Ð°Ð½Ñ Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ð¿ÑÐ¸ Ð¿Ð¾Ð¶Ð°ÑÐµ, Ð²ÑÑÐ²Ð»ÐµÐ½Ñ ÐÐÐ Ð¸ ÐÐÐ£ Ð¸ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð·Ð°ÑÐ¸ÑÑ Ð¾Ñ Ð½Ð¸Ñ, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ ÑÐ°ÑÑÐµÑ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ°Ð·Ð´ÐµÐ»Ð° Ð² ÐºÐ¾ÑÐ¾ÑÐ¾Ð¼ Ð±ÑÐ»Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ : Ð²Ð°Ð»Ð¾Ð²ÑÐ¹ Ð´Ð¾ÑÐ¾Ð´ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 46007,6 ÑÑÑ. ÑÑÐ±., ÑÐ¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð» 98707,4 ÑÑÑ. ÑÑÐ±., Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð·Ð°Ð¼ÐµÑ 2,1 Ð³Ð¾Ð´. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½ÑÑ ÑÐ°ÑÑÐµÑÐ¾Ð² Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ»Ð¾ Ð¿ÑÐ¸Ð½ÑÑÐ¾ ÑÐµÑÐµÐ½Ð¸Ðµ Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ°ÑÐµ.
description: This work is devoted to the full organization of a vegetarian cafe. Tasks that were solved in the course of work: a place was chosen for the planned catering enterprise, an analysis of competitors was conducted. In this work, a marketing analysis and marketing research was carried out on the basis of which a decision was made to organize a cafe, an enterprise concept was developed, a menu was developed where 1934 dishes are served daily, raw materials, shops, auxiliary premises of a public catering enterprise are calculated, enterprise management is clearly shown , where 14 people work under the direction of the director and production manager. A staffing table has been developed, a shift schedule has been drawn up. An individual task has been completed, which describes the duties of a washer - cleaning woman, chemical and cleaning products that are used to clean and disinfect rooms and workplaces. Personal protective equipment is presented, safety measures are provided for the activities of a catering enterprise in case of fire, fire extinguishers were selected, actions in case of fire were described, MPCs and PDUs and methods of protection against them were identified, the economic section was calculated in which the following indicators were shown: the gross income of the catering company amounted to 46007,6 thousand rubles, the company's turnover amounted to 98707,4 thousand rubles, the payback of this institution is 2,1 years. Based on the calculations and studies, a decision was made about the need to design a cafe.