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

The relevance of the issue considered in paper follows from current state development public catering, when recipe components industrial production (sauces, seasonings, marinades, semi-finished products, etc.) are replaced by products produced at enterprises food industry. technology and formulations fat oil emulsion nature - mayonnaise, enriched with biologically active additives high nutritional functional properties have been developed. substantiates an approach to feasibility study for mayonnaise purpose using acid-soluble chitosan, protein concentrate sesame seeds β-carotene catering establishments. On basis financial plans, analysis project risks, assessment economic efficiency introduction implementation developed technological solutions was made. plan includes following structural elements: volume capital investments, capacity enterprise, program sale wages, cost fixed assets, sales products. included financing, calculations taxes, cash receipts payments.