title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ 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: Development of a business plan for a public catering company
Creators: name: ÐÑÐ»ÑÐºÐ¾Ð²ÑÐºÐ°Ñ, 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¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ
Ð¾ÑÐ½Ð¾Ð²Ñ Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ
ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½Ð°
Ð°Ð½Ð°Ð»Ð¸Ð· ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð²
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÑÐ¸Ð½Ð°Ð½ÑÐ¾Ð²Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸
Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ¸ÑÐºÐ¾Ð²
business planning
basis of business planning
concept of a business plan
analysis of competitors
indicators of financial activity
risk assessment

description: Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾Ð±ÑÐµÐºÑÐ° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ» ÑÐ¾Ð·Ð´Ð°Ð½ Ð¿ÑÐ¾ÐµÐºÑ Ð¼Ð¾Ð±Ð¸Ð»ÑÐ½Ð¾Ð¹ ÐºÐ¾ÑÐµÐ¹Ð½Ð¾Ð¹ ÑÐ¾ÑÐºÐ¸ Ð¿Ð¾Ð´ Ð½Ð°Ð·Ð²Ð°Ð½Ð¸ÐµÐ¼ Â«ÐÐ¾ÑÐµÐ¢Ð°Ð¹Ð¼Â».
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ÐÑÐ¾ÑÐ¾Ð¹ ÑÐ°Ð·Ð´ÐµÐ» Ð¿Ð¾ÑÐ²ÑÑÐµÐ½ Ð°Ð½Ð°Ð»Ð¸Ð·Ñ, ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸ÑÐ¼ Ð¸ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ð°Ð¼ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð² Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ðµ. ÐÐ°Ð½Ð¾ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ð´ÐµÐ¸ Ð±Ð¸Ð·Ð½ÐµÑÐ°, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ñ ÑÐµÐ³Ð¼ÐµÐ½ÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÐ½ÐºÐ° Ð¸ Ð´Ð°Ð½ SWOT-Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ.
Ð ÑÑÐµÑÑÐµÐ¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð±ÑÐ» ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð±Ð¸Ð·Ð½ÐµÑ-Ð¿Ð»Ð°Ð½ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÐ°Ð½Ð¾ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð¾Ð±Ð¸Ð»ÑÐ½Ð¾Ð¹ ÐºÐ¾ÑÐµÐ¹Ð½Ð¸ ÐºÐ°Ðº Ð¾Ð±ÑÐµÐºÑÐ° Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
Ð¡Ð´ÐµÐ»Ð°Ð½ Ð¿ÑÐ¾Ð³Ð½Ð¾Ð· Ð¿ÑÐ¸Ð±ÑÐ»Ð¸ Ð¸ ÑÐ±ÑÑÐºÐ¾Ð² Ð½Ð° 1 Ð³Ð¾Ð´ Ð¸ ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½Ð° ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¿ÑÐ¾ÐµÐºÑÐ°.
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description: As an object of study, a mobile coffee point project called âCoffeeTimeâ was created.
The aim of the final qualification work is to develop a business plan for the newly created enterprise.
The first section discusses the main provisions, goals and structure of the business plan, as well as the classification of catering enterprises and the organization of their work in general.
The second section is devoted to the analysis, trends and principles of nutrition in St. Petersburg. The rationale for the idea of a business is given, market segmentation is performed, and a SWOT analysis of the enterprise is given.
In the third section, a business plan for a catering company was developed. The rationale for a mobile coffee shop as an object of the food industry is given.
A profit and loss forecast for 1 year is made and the economic efficiency of the project is calculated.
The implementation of the project will lead to an increase in the profit of the enterprise.