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 ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð ÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐÐ°ÑÐµÐ»Ð¸Ñ, Ð³. ÐÐ¾ÑÑÐ¾Ð¼ÑÐºÑÐ°, ÑÐ». Ð¡ÑÑÐ¾Ð¸ÑÐµÐ»ÐµÐ¹, Ð´. 1/3
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 trade activities of cafes of Karelian cuisine at the address: Republic of Karelia, Kostomuksha, Stroiteley str., 1/3
Creators: name: ÐÐ½Ð°Ð½ÑÐµÐ²Ð°, ÐÐ°Ð»ÐµÐ½ÑÐ¸Ð½Ð°
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 ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑ Ð½Ð¸
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ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ
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ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
karelian cuisine cafÃ©
menu
production and trade activities
technological calculations of equipment
organizational structure
economic indicators

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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 ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð ÐµÑÐ¿ÑÐ±Ð»Ð¸ÐºÐ° ÐÐ°ÑÐµÐ»Ð¸Ñ, Ð³. ÐÐ¾ÑÑÐ¾Ð¼ÑÐºÑÐ°, ÑÐ». Ð¡ÑÑÐ¾Ð¸ÑÐµÐ»ÐµÐ¹, Ð´. 1/3Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸, ÐºÐ¾ÑÐ¾ÑÐ¾Ðµ Ð¿Ð»Ð°Ð½Ð¸ÑÑÐµÑÑÑ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶Ð¸ÑÑ Ð² Ð¾ÑÐ´ÐµÐ»ÑÐ½Ð¾ ÑÑÐ¾ÑÑÐµÐ¼ Ð·Ð´Ð°Ð½Ð¸Ð¸ Ð¿Ð»Ð¾ÑÐ°Ð´ÑÑ 264 Ð¼2. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ» Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ° ÑÑÐµÑÑ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÐºÐ°ÑÐµ; Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¾ ÑÐ¸ÑÐ»Ð¾ Ð¿Ð¾ÑÐ°Ð´Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÑ Ð² ÐºÐ°ÑÐµ â 60 Ð¸ ÑÐµÐ¶Ð¸Ð¼ ÑÐ°Ð±Ð¾ÑÑ Ñ 10:00 Ð´Ð¾ 22:00 ÑÐ°Ñ. Ð Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð±Ð»ÑÐ´ â 1611, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´ ÐºÐ°ÑÐµÐ»ÑÑÐºÐ¾Ð¹ ÐºÑÑÐ½Ð¸, ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ, ÑÑÐµÐ¼Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð¹ Ð²Ð·Ð°Ð¸Ð¼Ð¾ÑÐ²ÑÐ·Ð¸ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ ÐºÐ°ÑÐµ. ÐÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐ°ÑÑÐµÑÑ ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¸ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹; Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ðµ ÑÐµÑÐµÐ½Ð¸Ðµ ÐºÐ°ÑÐµ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ðµ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ðµ Ð¸ Ð³ÑÐ°ÑÐ¸Ðº Ð²ÑÑÐ¾Ð´Ð° Ð½Ð° ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°, Ð¿Ð¾ ÑÐ°ÑÑÐµÑÐ°Ð¼ Ð¿ÑÐ¸Ð½ÑÑÑ 23 ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°, Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ 11 Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¸ 8 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð°. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¿Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ð¹ ÑÑÑÐ´Ð° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ¾Ð², Ð¼ÐµÑÑ Ð¿ÑÐ¾ÑÐ¸Ð²Ð¾Ð¿Ð¾Ð¶Ð°ÑÐ½Ð¾Ð¹ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸; ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ñ Ð´Ð¾ÑÐ¾Ð´Ñ Ð¸ Ð¸Ð·Ð´ÐµÑÐ¶ÐºÐ¸ ÐºÐ°ÑÐµ. Ð¢Ð¾Ð²Ð°ÑÐ¾Ð¾Ð±Ð¾ÑÐ¾Ñ ÑÐ¾ÑÑÐ°Ð²Ð»ÑÐµÑ 96399,09 ÑÑÑ. ÑÑÐ±., Ð²Ð°Ð»Ð¾Ð²ÑÐ¹ Ð´Ð¾ÑÐ¾Ð´ - 46592,89 ÑÑÑ. ÑÑÐ±., Ð¿ÑÐ¾ÑÐµÐ½Ñ ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ â 14,40%. ÐÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾ÐºÑÐ¿Ð¸ÑÑÑ Ð² ÑÐµÑÐµÐ½Ð¸Ð¸ 2 Ð»ÐµÑ Ð¸ 2 Ð¼ÐµÑÑÑÐµÐ² Ð¿ÑÐ¸ Ð¿Ð¾ÑÐµÑÐ°ÐµÐ¼Ð¾ÑÑÐ¸ 466 ÑÐµÐ»Ð¾Ð²ÐµÐº Ð² Ð´ÐµÐ½Ñ Ð¸ Ð¸Ð½ÑÐµÐ½ÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿Ð¾ÑÐ¾ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ 0,5.
description: Topic of the final qualifying work: "Organization of production and trade activities of cafes of Karelian cuisine at the address: Republic of Karelia, Kostomuksha, Stroiteley str., 1/3". This work is devoted to the organization of production and trade activities of the cafe of Karelian cuisine, which is planned to be located in a separate building with an area of 264 m2. In the course of the work, the market analysis of the cafe's sphere of activity was carried out; the number of seats in the cafe was justified â 60 and the working hours from 10:00 to 22:00 hours. The production program defines the planned number of dishes sold â 1611, developed a menu with a free choice of dishes of Karelian cuisine, technological documentation, schemes of functional interconnection of cafe premises. The calculations are made for warehouses, industrial, commercial and ancillary facilities; on the basis of the planning solution developed by the cafÃ©. The work presents the staff schedule and the schedule of staff work. According to calculations, 23 employees were employed, including 11 production workers and 8 service personnel. Measures have been developed to ensure safe working conditions for employees and fire safety measures. The main economic indicators are determined; the cafe's income and expenses are calculated. The turnover is 96399.09 thousand rubles, the gross income is 46592.89 thousand rubles, the percentage of profitability is 14.40%. The company will pay for itself within 2 years and 2 months, with 466 visitors per day and a consumer flow rate of 0.5.