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¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³, Ð¿Ñ. Ð¡Ð»Ð°Ð²Ñ, Ð´.51
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 pro-production and commercial activities of a cafe at the address: St. Petersburg, pr. Slavy, 51
Creators: name: ÐÐ°Ð¿Ð¸ÐºÐ°, ÐÐµÑÐ¼Ð°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: ÐºÐ°ÑÐµ
Ð¿Ð¸Ð½ÑÐ°
Ð¿Ð°ÑÑÐ°
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
ÐÑÐ°Ð»Ð¸Ñ
cafe
pinza
pasta
manufacturing and trading activities
technological pre-documentation
Italy

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¸ (255 Ð¼2) Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¾Ð±ÐµÐ´ÐµÐ½Ð½Ð¾-Ð³Ð¾ Ð·Ð°Ð»Ð° Ð¸ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¼ÐµÑÑ â 70. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°. 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 469 ÑÐµÐ»Ð¾Ð²ÐµÐºÐ°, Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµ-ÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð±Ð»ÑÐ´ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð¾ 1231 Ð¿Ð¾ÑÑÐ¸Ð¹. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð¸Ñ 10 Ð²Ð¸Ð´Ð¾Ð² Ð¿Ð°ÑÑÑ, 10 Ð²Ð¸Ð´Ð¾Ð² Ð¿Ð¸Ð½ÑÑ, ÑÐµÑÑÑ ÑÐ¾Ð»Ð¾Ð´Ð½ÑÑ Ð±Ð»ÑÐ´, 10 ÑÐ¾Ð»Ð¾Ð´Ð½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð², 14 Ð³Ð¾ÑÑÑÐ¸Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð², ÑÐµÐ¼Ñ Ð´Ðµ-ÑÐµÑÑÐ¾Ð², Ð¾Ð´Ð¸Ð½ ÑÑÐ¿. ÐÐµÐ½Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð½Ð° Ð¸ÑÐ°Ð»ÑÑÐ½ÑÐºÐ¸Ð¹ Ð»Ð°Ð´. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð½ÐµÐ¾Ð±ÑÐ¾-Ð´Ð¸Ð¼ÑÐµ Ð³ÑÑÐ¿Ð¿Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ â Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐµ, ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ðµ, Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½Ð¾-Ð±ÑÑÐ¾Ð²ÑÐµ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ ÑÐµÑÑÐµÐ¶Ð½ÑÐ¹ Ð¿Ð»Ð°Ð½ Ð²ÑÐµÐ³Ð¾ ÐºÐ°ÑÐµ, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐ¿ÐµÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¸ Ð²ÑÐµÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¸ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ñ ÑÑÐµÑÐ¾Ð¼ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ð¸ ÐºÐ°ÑÐµ Ð¸ ÑÐ´Ð¾Ð±ÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð¾Ð¿Ð¸ÑÐ°ÑÑÑ Ð½Ð° ÐµÐ³Ð¾ Ð¿ÐµÑÐ²Ð¾Ð½Ð°ÑÐ°Ð»ÑÐ½ÑÑ ÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÑ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÐµÑÐ¿ÐµÑÐ¸Ð²Ð°ÑÑÐ¸Ðµ ÑÐ°Ð½Ð¸-ÑÐ°ÑÐ½Ð¾Ðµ ÑÐ¾ÑÑÐ¾ÑÐ½Ð¸Ðµ ÐºÐ°ÑÐµ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾ÑÑÐ°Ð½Ðµ ÑÑÑÐ´Ð° Ð¸ Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸, Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ ÑÑÐ¸ Ð¾Ð³Ð½ÐµÑÑÑÐ¸ÑÐµÐ»Ñ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¼ÐµÑÑÐ° Ð¸Ñ ÑÐ°Ð·Ð¼ÐµÑÐµÐ½Ð¸Ñ. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ¾Ð² â ÑÑÐ¾ 27 ÑÐµÐ»Ð¾Ð²ÐµÐº, ÑÐ¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð° Ð´Ð¾Ð»Ð¶Ð½Ð¾ÑÑÐ½Ð°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ Ð½Ð° Ð±Ð°ÑÐ¼ÐµÐ½Ð° Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑ Ð¿Ð¾ Ð¾Ð±-ÑÐ°ÑÐµÐ½Ð¸ÑÐ¼ Ñ ÑÐµÐºÐ»Ð°Ð¼Ð°ÑÐ¸ÑÐ¼Ð¸ Ð² ÑÐ»ÑÑÐ°Ðµ Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸Ð»Ð¸ Ð¿Ð¾Ð´Ð¾Ð·ÑÐµÐ½Ð¸Ñ Ð½Ð° Ð½ÐµÐ³Ð¾. Ð Ð°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²Ð¾-ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸, ÑÐ°ÐºÐ¸Ðµ ÐºÐ°Ðº ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ â 24,78 %, Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ ÐºÐ°ÑÐµ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° - 1,4 Ð»ÐµÑ, ÑÐ¸ÑÑÐ°Ñ Ð¿ÑÐ¸-Ð±ÑÐ»Ñ - 31,6 Ð¼Ð»Ð½ Ð² Ð³Ð¾Ð´, ÑÑÐ¾ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 2,6 Ð¼Ð»Ð½ Ð² Ð¼ÐµÑÑÑ.
description: Marketing justification of the project has been completed. Based on the layout of the rented room and its area (255m2), the area of the dining room and the number of places are determined - 70. A production program has been developed. The pla-new number of visitors per day was 469 people, the planned number of sales of dish-es was 1231 portions. A menu has been developed that contains 10 types of paste, 10 types of pinza, six cold dishes, 10 cold drinks, 14 hot drinks, seven deserts, one soup. The menu is composed in Italian fashion. The necessary groups of premises are defined - produc-tion, warehouse, administrative and household. A drawing plan of the entire cafe has been developed, specifications of all industrial and warehouse premises have been compiled, equipment has been selected taking into account the concept of the cafe and usability, including based on its initial cost. Measures have been developed to en-sure the sanitary standing of the cafe, labor protection and fire safety measures have been developed, three fire extinguishers have been selected and their places of placement have been determined. A staffing table was developed and the number of employees was determined - 27 people, a job description for a bartender and a stand-ard for handling reclamations in case of poisoning or suspicion of it were drawn up. The main financial and economic indicators were calculated, such as the ren-service - 24.78%, the payback of the cafe - 1.4 years, and net profit - 31.6 million per year, which is 2.6 million per month.