es set by prospective suppliers.
№ 4 - Prime cost output
Prime cost (sum of variable costs) pork, 100 g (with seasoning and lettuce) beef, 100 g (with seasoning and lettuce) soup 1 ( ghuk i tkhan ) soup 2 ( yukkedyan ) Salad 1 (kimchi) Salad 2 ( carrot) Salad 3 (soy-bean meat and champignons) selection of vegetablesboiled rice ( bap ) fried rice with align = "justify"> a result of sales volume accretion prime cost is gradually decreasing.
3.3 Personnel and company management
Korean BBQ will be registered in the form of private entrepreneur (PE) in order to simplify registration process and taxation system.the chief manager will be responsible for:
Organization and control of the restaurant s work;
- Its condition, and personnel s condition;
Representation of the enterprise;
Being in command of company s property;
Signing of contracts;
Opening of enterprise s bank accounts;
Search of suppliers;
Issuing orders, hiring and firing of personnel.
Accountant will be in charge of financial matters and occupy the position of vice-director. Overall, Korean BBQ will employ 9 staff members. Personnel arrangements are displayed in table № 5.
№ 5 - Personnel arrangements at Korean BBQ cafГ©- restaurant
PositionNumber of employeesSalary, in rubles (monthly average (3-since 2012) 10500105001150011500Cook18792, 0211 163,5513670,7914 899,14 Cook s assistant16605, 878390,39510777,0310 948,86 Cleaner26000600060006500 cooking scheme practiced in the restaurant will contribute to retrenchment of personnel expenditures.
4. FINANCE
4.1 Cost of the project
cost of the project is estimated as 8300 thousand rubles, comprising 8000 thousand rubles loan and 300 thousand rubles of equity. 7050 thousand rubles will be spent on purchasing and refurbishing of the premises, 385.6 thousand on manufacturing equipment, 82.08 thousand on other equipment, and 358 thousand of rubles on raw materials. br/>
