Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise

The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food indu...

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Autores principales:	Bugaets Natalia, Tereshchenko Igor, Yakimenko Andrew, Bugaets Ivan
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/6bbc6a67998242729a25fd95fac418f2
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spelling	oai:doaj.org-article:6bbc6a67998242729a25fd95fac418f22021-11-08T15:17:30ZFeasibility study of the project of using own-produced mayonnaise at a public catering enterprise2117-445810.1051/bioconf/20213700067https://doaj.org/article/6bbc6a67998242729a25fd95fac418f22021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00067.pdfhttps://doaj.org/toc/2117-4458The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food industry. The technology and formulations of fat and oil products of emulsion nature - mayonnaise, enriched with biologically active additives with high nutritional and functional properties have been developed. The paper substantiates an approach to the feasibility study for the production of mayonnaise for functional purpose using acid-soluble chitosan, protein concentrate from sesame seeds and β-carotene at public catering establishments. On the basis of production and financial plans, analysis of project risks, an assessment of the economic efficiency from the introduction and implementation of the developed technological solutions was made. The production plan includes the following structural elements: the volume of capital investments, the capacity of the enterprise, the program for the production and sale of products, wages, the cost of fixed assets, the cost of production and sales of products. The financial plan included the volume of project financing, calculations of taxes, cash receipts and payments.Bugaets NataliaTereshchenko IgorYakimenko AndrewBugaets IvanEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00067 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Bugaets Natalia Tereshchenko Igor Yakimenko Andrew Bugaets Ivan Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
description	The relevance of the issue considered in the paper follows from the current state of development of public catering, when the recipe components of industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at the enterprises of the food industry. The technology and formulations of fat and oil products of emulsion nature - mayonnaise, enriched with biologically active additives with high nutritional and functional properties have been developed. The paper substantiates an approach to the feasibility study for the production of mayonnaise for functional purpose using acid-soluble chitosan, protein concentrate from sesame seeds and β-carotene at public catering establishments. On the basis of production and financial plans, analysis of project risks, an assessment of the economic efficiency from the introduction and implementation of the developed technological solutions was made. The production plan includes the following structural elements: the volume of capital investments, the capacity of the enterprise, the program for the production and sale of products, wages, the cost of fixed assets, the cost of production and sales of products. The financial plan included the volume of project financing, calculations of taxes, cash receipts and payments.
format	article
author	Bugaets Natalia Tereshchenko Igor Yakimenko Andrew Bugaets Ivan
author_facet	Bugaets Natalia Tereshchenko Igor Yakimenko Andrew Bugaets Ivan
author_sort	Bugaets Natalia
title	Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
title_short	Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
title_full	Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
title_fullStr	Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
title_full_unstemmed	Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
title_sort	feasibility study of the project of using own-produced mayonnaise at a public catering enterprise
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/6bbc6a67998242729a25fd95fac418f2
work_keys_str_mv	AT bugaetsnatalia feasibilitystudyoftheprojectofusingownproducedmayonnaiseatapubliccateringenterprise AT tereshchenkoigor feasibilitystudyoftheprojectofusingownproducedmayonnaiseatapubliccateringenterprise AT yakimenkoandrew feasibilitystudyoftheprojectofusingownproducedmayonnaiseatapubliccateringenterprise AT bugaetsivan feasibilitystudyoftheprojectofusingownproducedmayonnaiseatapubliccateringenterprise
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Feasibility study of the project of using own-produced mayonnaise at a public catering enterprise

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