title: ÐÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ ÑÐµÑ Ð° Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ð±Ð»ÑÐ´ Ð² ÐÑÐ±Ð¾ÑÐ³ÑÐºÐ¾Ð¼ ÑÐ°Ð¹Ð¾Ð½Ðµ Ð³. Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
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: Organizing production and business operations of a specialized workshop manufacturing the culinary products and dishes in Vyborgsky district, St. Petersburg
Creators: name: ÐÐ´ÑÐºÐ¾Ð²Ð°, Ð¡Ð¾ÑÑ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: Ð·Ð°Ð³Ð¾ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ
ÑÑÑÑÑ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑ Ð¾Ð¶Ð´ÐµÐ½Ð¸Ñ
Ð²ÐµÐ³Ð°Ð½ÑÐºÐ°Ñ Ð´Ð¸ÐµÑÐ°
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-Ñ Ð¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
primary food processing facility
vegetable raw materials
vegan diet
production and business operations
culinary products

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description: This paperwork is devoted to the development and organizing production and business operations of the primary food processing facility, called âVegalifeâ, manufacturing the culinary products and dishes in Vyborgsky district, St. Petersburg. Tasks that were solved during the development process: 1. Creating of the specialized workshopâs production program, determining of the potential consumersâ contingent, calculation and rationale of the designed facilityâs production capacity. 2. Preparing the technical and technological documentation, as well as the technological process of the culinary productsâ production, the implementation of technological calculations of the equipment and floor space. 3. Determining the structure of facility management, setting-up the staffing table. 4. Creating a set of measures to ensure safe and comfortable working conditions. 5. Calculating of the economic efficiency. The result of the completed paperwork was the facility âVegalifeâ with a calculated total floor space of 438 sq.m and a floor space of the hot section of 47 sq.m, with the capacity of 1,2 tons of culinary products per day. The number of employees amounted to 28 people, including 14 production workers. The main economic indicators are calculated: commodity circulation - 290 million rubles, net revenue â 66,9 million rubles, and payback period â 1,5 years.