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-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð¹ Ð¿Ð¾ Ð°Ð´ÑÐµÑÑ: Ð³. ÐÐ¾Ð»Ð¾Ð³Ð´Ð°, ÑÐ». ÐÐ¾ÐºÐ¾Ð¼Ð¾ÑÐ¸Ð²Ð½ÑÐ¹ Ð¿ÑÐ¾ÐµÐ·Ð´, Ð´.16
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 trading activities of the dairy I at the address: Vologda, ul. Locomotive passage, 16
Creators: name: ÐÐ¸ÑÐµÐ»ÐµÐ²Ð°, ÐÐ»ÐµÐºÑÐ°Ð½Ð´Ñ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: 2022
Subjects: Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð¾-ÑÐ¾ÑÐ³Ð¾Ð²Ð°Ñ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÑ
ÐºÐ°ÑÐµ-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð°Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÑÐµÑÑ
ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
production and service operations of the restaurant
i-dairy
technologial calculations
economicals indicators

description: Ð ÑÐ¾Ð´Ðµ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ Ð¾Ð±ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ ÐºÐ°ÑÐµ-Ð¼Ð¾Ð»Ð¾ÑÐ½Ð°Ñ Â«Ð¡ÑÑÐ½Ð¸ÐºÂ» Ð½Ð° 48 Ð¼ÐµÑÑ. ÐÑÐ»Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¾ Ð±Ð¾Ð»ÑÑÐ¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð²: Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÑ, Ð½Ð°ÑÑÐ½Ð°Ñ Ð¸ Ð¿ÐµÑÐ¸Ð¾Ð´Ð¸ÑÐµÑÐºÐ°Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð°Ñ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ°, Ð¿ÑÐ±Ð»Ð¸ÐºÐ°ÑÐ¸Ð¸ Ð² ÐÐ½ÑÐµÑÐ½ÐµÑÐµ, ÑÑÐµÐ±Ð½ÑÐµ Ð¿Ð¾ÑÐ¾Ð±Ð¸Ñ. Ð ÑÐ¾Ð´Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÑ, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð°ÐºÑÑÐ°Ð»ÑÐ½Ð°Ñ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ñ ÐºÐ°ÑÐµ Ð¸ ÐµÐ³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°. ÐÑÐ¾Ð¿ÑÑÐºÐ½Ð°Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÑ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ¾ÑÑÐ°Ð²Ð¸Ð»Ð° 316 ÑÐµÐ»Ð¾Ð²ÐµÐº, Ñ Ð¿Ð»Ð°Ð½Ð¾Ð²ÑÐ¼ Ð²ÑÐ¿ÑÑÐºÐ¾Ð¼ Ð±Ð»ÑÐ´ â 1109. Â ÐÑÐ»Ð¾ ÑÐ¾Ð·Ð´Ð°Ð½Ð¾ Ð¼ÐµÐ½Ñ Ñ ÑÐ¸ÑÐ¾ÐºÐ¸Ð¼ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÐ¼ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ¾Ð¼, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð¿Ð»Ð°Ð½Ð¾Ð²Ð¾-ÑÐ°ÑÑÐµÑÐ½Ð¾Ðµ Ð¼ÐµÐ½Ñ Ð¸ Ð¿Ð¾Ð´Ð¾Ð±ÑÐ°Ð½Ð¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð° Ð¿Ð»Ð¾ÑÐ°Ð´Ñ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹ (ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ, Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, Ð°Ð´Ð¼Ð¸Ð½Ð¸ÑÑÑÐ°ÑÐ¸Ð²Ð½Ð¾-Ð±ÑÑÐ¾Ð²ÑÑ Ð¸ Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹) Ð¸ ÑÐ¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ñ Ð¾Ð±ÑÐ¸Ð¹ Ð¿Ð»Ð°Ð½ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð³Ð¾ÑÑÑÐ¸Ð¹ ÑÐµÑ Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ»Ð¾ÑÐ°Ð´Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ ÑÐ°Ð²Ð½Ð° 230 Ð¼2. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð±Ð»Ð°Ð³Ð¾Ð¿ÑÐ¸ÑÑÐ½ÑÐµ Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½ÑÐµ ÑÑÐ»Ð¾Ð²Ð¸Ñ Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÑ Ð¿ÐµÑÑÐ¾Ð½Ð°Ð»Ð° Ð¸ Ð¿Ð¾ÑÐµÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÐ¼Ð¸, ÑÐ°ÑÑÑÐ¸ÑÐ°Ð½ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ°Ð·Ð´ÐµÐ». ÐÐ° ÑÐ¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð¼ Ð´Ð¾Ð³Ð¾ÑÐ¾Ð²Ð¾ÑÐ½Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð¾ Ð¿Ð¾Ð»Ð½Ð¾Ðµ Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°Ð½Ð¸Ðµ Ð¾ÑÐ¸ÑÐ¸Ð°Ð½ÑÐ°Ð¼Ð¸ Ð¿Ð¾ ÐºÐ°ÑÑÐµ Ð¼ÐµÐ½Ñ ÑÐ¾ ÑÐ²Ð¾Ð±Ð¾Ð´Ð½ÑÐ¼ Ð²ÑÐ±Ð¾ÑÐ¾Ð¼ Ð±Ð»ÑÐ´. Ð¡Ð¾Ð³Ð»Ð°ÑÐ½Ð¾ ÑÑÐ°ÑÐ½Ð¾Ð¼Ñ ÑÐ°ÑÐ¿Ð¸ÑÐ°Ð½Ð¸Ñ Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÑ ÐºÐ°ÑÐµ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ 21 ÑÐ¾ÑÑÑÐ´Ð½Ð¸Ðº. ÐÐ±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ðµ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð´Ð¸Ñ Ñ ÑÐ¾Ð±Ð»ÑÐ´ÐµÐ½Ð¸ÐµÐ¼ Ð²ÑÐµÑ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ¾Ð². Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ°ÑÑÐµÑÐ° Ð¾ÐºÑÐ¿Ð°ÐµÐ¼Ð¾ÑÑÑ ÐºÐ°ÑÐµ Ð¿ÑÐ¾Ð¸Ð·Ð¾Ð¹Ð´ÐµÑ ÑÐµÑÐµÐ· 1,12 Ð³Ð¾Ð´, ÑÐµÐ½ÑÐ°Ð±ÐµÐ»ÑÐ½Ð¾ÑÑÑ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½Ð¾Ð¹ Ð´ÐµÑÑÐµÐ»ÑÐ½Ð¾ÑÑÐ¸ ÑÐ¾ÑÑÐ°Ð²Ð¸Ñ 29,5 %.
description: In the course of the work, a specialized catering enterprise I-dairy âSyrnikâ for 48 seats was developed. A large number of sources were studied: regulatory documents, scientific and periodical professional literature, Internet publications, textbooks.Â In the course of the work, competitors were analyzed, the actual concept of the I and its production program were developed. The capacity of this enterprise was 316 people, with the planned release of dishes â 1109.Â A menu with a wide specialized assortment was created, a planned and calculated menu was presented and the necessary equipment was selected. In the work, the area of premises (warehouse, production, administrative and household and for consumers) was determined and the general plan of the enterprise, as well as a hot shop with equipment arrangement were designed. The area of the enterprise is 230 m2. The work defines favorable and safe conditions for the work of staff and visits by consumers, the economic section is calculated.At the designed pre-catering enterprise, full service was provided by waiters according to the menu card with a free choice of dishes. According to the staffing table, 21 employees are needed to operate the I. Ensuring the safety of activities takes place in compliance with all standards. As a result of the economic calculation, the payback of the I will be in 1,12 years, the profitability of economic activity will be 29,5 %.