title: ÐÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¼Ð°Ð»Ð¾Ð³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ° Ð² ÑÑÐµÑÐµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
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: Assessment of the economic efficiency of opining a small business in catering
Creators: name: Ð¯ÑÐ³Ð¾Ð½ÐµÐ½, ÐÐ¸Ñ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: Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÑÐµÑÑÐ¾ÑÐ°Ð½
Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ°
Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ
Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ
Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¸
Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐ¸ÑÐºÐ¾Ð²
catering
public catering enterprises
restaurant
business-planning
investments
risks of the project

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«ÐÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¼Ð°Ð»Ð¾Ð³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑÐ° Ð² ÑÑÐµÑÐµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸ÑÂ».
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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:
1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
2. Ð Ð°ÑÑÐµÑ Ð²ÑÐµÑ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½ÑÑ Ð·Ð°ÑÑÐ°Ñ Ð´Ð»Ñ Ð¾ÑÐºÑÑÑÐ¸Ñ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð° Ð¸ ÐµÐ³Ð¾
Ð´Ð°Ð»ÑÐ½ÐµÐ¹ÑÐµÐ¹ ÑÐ°Ð±Ð¾ÑÑ
3. Ð Ð°ÑÑÐµÑ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÑ Ð¸Ð½Ð²ÐµÑÑÐ¸ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·
ÑÐ¸ÑÐºÐ¾Ð²
ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð², Ð±ÑÐ» Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²Ð¾-
ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÐ¹ Ð¿Ð»Ð°Ð½ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐ¾Ð·Ð´Ð°Ð²Ð°ÐµÐ¼Ð¾Ð³Ð¾ Ð½Ð°Ð¼Ð¸ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°. Ð¢ÑÐ´Ð° Ð±ÑÐ»Ð¸ Ð²ÐºÐ»ÑÑÐµÐ½Ñ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð°Ñ ÑÑÑÐ°ÑÐµÐ³Ð¸Ñ, Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° Ð¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð², Ð±ÑÐ´Ð¶ÐµÑ Ð·Ð°ÑÑÐ°Ñ. ÐÑÐµ Ð´Ð°Ð½Ð½ÑÐµ, Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÐµ Ð² ÑÑÐ¸Ñ Ð¿Ð»Ð°Ð½Ð°Ñ, Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð´Ð»Ñ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ Ð¿Ð»Ð°Ð½Ð° ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸Ð¸, Ð³Ð´Ðµ Ð±ÑÐ»Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ñ Ð²ÑÐµ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÐµ Ð²Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð´Ð»Ñ Ð¾ÑÐºÑÑÑÐ¸Ñ Ð¸ ÑÐ°Ð±Ð¾ÑÑ ÑÐµÑÑÐ¾ÑÐ°Ð½Ð°.
Ð ÐºÐ¾Ð½ÑÐµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¸ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ ÑÐ¸ÑÐºÐ¸, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÐµ Ñ ÑÐµÐ°Ð»Ð¸Ð·Ð°ÑÐ¸ÐµÐ¹ Ð¿ÑÐ¾ÐµÐºÑÐ° Ð¸ ÑÐ´ÐµÐ»Ð°Ð½Ð° Ð¾Ð±ÑÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð²ÑÐµÐ³Ð¾ Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿ÑÐ¾ÐµÐºÑÐ°.
description: The theme of the final qualification work: "Evaluation of the economic efficiency of opening a small business in the field of catering."
The aim of this work is to assess the effectiveness of opening a catering enterprise in modern conditions.
The object of this study is entrepreneurial activity in the field of public catering in St. Petersburg, and in the above privacy of the restaurant âPANORAMAâ
Tasks that were solved in the course of work:
1. The study and analysis of the catering market.
2. The calculation of the costs of opening a restaurant and its work 3. Calculation of key investment indicators and risk analysis
Based on the results obtained, a financial and business plan was
developed for the trading activities of the restaurant we are creating. It included a marketing strategy, market and competitor analysis, and a cost budget. All the data obtained in these plans were used to create an implementation plan, where all the necessary investments for the opening and operation of the restaurant were identified.
At the end of the work, the risks associated with the implementation of the project were calculated and a general assessment of the economic feasibility of the entire business project was made.