Non-profit educational institution Novocheboksarsk College of Applied Biotechnology. Novocheboksarsk College of Applied Biotechnology II

Guidelines for completing coursework

by discipline

"Industry Economics"

Organization of wages at a catering enterprise

(according to individual instructions).

For specialty students

260502 Technology of catering products

Novak Larisa Yurievna teacher of economic disciplines at the Novocheboksarsk Technical School of Applied Biotechnology

Reviewers:

1. Lyubov Alekseevna Ivanova – teacher of economic disciplines at the Novocheboksarsk Technical School of Applied Biotechnology

2. Savelyeva Elena Nikolaevna – master of industrial training of the Autonomous Institution of Secondary Professional Education "Novocheboksarsky Polytechnic College" of the Ministry of Education of Chuvashia

Introduction

With the development of market relations in the Russian Federation, the role of knowledge of the economics of the industry and analysis of the economic activities of the enterprise increases. Understanding the economics of an enterprise is the basis for drawing up a business plan for the development of an enterprise, conducting marketing research, developing an accounting policy for an enterprise, and organizing accounting at an enterprise.

The program of the discipline “Industry Economics” in public catering enterprises” is intended for students of specialty 260502 “Technology of public catering products”.

The discipline "Industry Economics" is based on the knowledge and skills acquired by students while studying the disciplines: "Organization of production", "Organization of service in public catering".

Discipline– one of the profiling and special ones, forming the process engineer as a highly qualified specialist.

Target– acquisition of theoretical knowledge and practical skills in the field of modern, progressive methods and forms of organizing the production of culinary products, as well as customer service.

Tasks– to teach the future specialist to independently make optimal decisions on creating an enterprise, introducing it into the system of market relations in a competitive environment, and the ability to choose those organizational forms and methods, the implementation of which will ensure the effective operation of a public catering enterprise.

The study of the discipline is based on a combination of theoretical and practical classes. The presentation of the discipline is presented taking into account professional terminology, in an understandable form. In practical classes, students consolidate acquired knowledge and develop initial skills and abilities. To develop creative activity, independent work is provided.

Course work is carried out with the aim of systematizing and consolidating the acquired theoretical knowledge and practical skills, developing creative initiative, independence and responsibility in professional activities. When studying a discipline, students' attention is drawn to its applied nature, to where and when the studied theoretical principles and practical skills can be used in future practical activities.

GENERAL PROVISIONS

Course work in special disciplines is a comprehensive independent work of the student, summarizing, consolidating and deepening the knowledge acquired in the study of the discipline “Industrial Economics”.

Preparing and writing a term paper includes a number of successive stages:

2. Study of literature and its analysis.

3. Development of a course work plan.

4. Carrying out technological calculations.

5. Preparation of course work and review by its supervisor.

6. Defense of course work.

I. SELECTION OF THE TOPIC

Work on coursework begins with choosing a topic from an approved list. The topic is given by the teacher. In accordance with the approved manual, the work is carried out with the theoretical basis of the topic being covered and practically performed calculations.

II. STUDYING LITERATURE, ITS ANALYSIS AND COMPILATION

BIBLIOGRAPHICAL LIST

Studying information materials allows students to more fully reveal sections of their course work. When working with literature, it is necessary to completely record the author of the book, its title, place of publication, name of the publisher, and year of publication.

1. GOST 50762-95 “Public catering. Classification of enterprises".
2. GOST 50764-95 “Catering services. General requirements".
3. GOST R 28-1-95 “Public catering. Requirements for service personnel."
4. Civil Code of the Russian Federation.
5. Gruzinov V. L. Gribov V. D. economics of enterprise: textbook. Workshop. - 3rd ed., revised. And additional –M.: Finance and Statistics, - 2009, 336 p.
6. Magazine “Food Industry” No. 4 – 2010, 4-6 p. 3. htttp: // www/economy/ gov/ ru
7. Kucher L.S., Shkuratova L.M. Organization of service at public catering establishments. M.: Business literature, 2010 – 544 p.
8. Radchenko L.A. Organization of production at public catering establishments. Rostov n/d.: Phoenix, 2011 – 320 p.
9. Collection of recipes for dishes and culinary products for catering establishments. M.: Khlebprodinform, 1996, 1997.
10. Stolyarov Ya. S. Economics of public catering M.: Economics 2009 – 342 p.
11. Usov V.V. Organization of production and service at catering establishments. M.: Academy, 2010 – 416 p.
12. Feoktistova V.I. Economics of Enterprises: Textbook. manual M.: Publishing house RGTEU, 2011 – 367 p.
13. Chernov G.E. Socially oriented public catering systems: management, competition, informatization St. Petersburg: St. Petersburg State University of Economics and Economics, 2009 – 235 p.
14. Chernov G.E. Management of the public catering system.-SPb.: SPbGUEF, 2009 – 421 p.

III. REGISTRATION OF COURSE WORK

Coursework must contain 25-30 pages of text on one side of A-4 size writing paper with margins no frames.

Font Times New Roman, font size 14,

line spacing 1.5

Margin sizes: left- not less than 30 mm, right- not less than 10 mm, upper- not less than 15 mm, lower- not less than 20 mm.

Section titles written on a red line from a new sheet.

Pages numbered sequentially in ascending order, with page numbers centered in the lower corner.

All tables, given in the text, are numbered with continuous numbering in Arabic numerals.

The work is presented in bound form. The student is responsible for the literacy and correctness of the course work.

Examples of table design are given in the guidelines.

One of the sections of the course work is called « Bibliography». It should consist of 15-20 literature sources, most of which should be periodic. A list of used literature is attached. All sources in alphabetical order.

Example of a list of references:

1.Gruzinov V.L. Gribov V.D. economics of enterprise: textbook. Workshop. - 3rd ed., revised. And additional –M.: Finance and Statistics, - 2010, 336 p.

2. Magazine “Food Industry” No. 4 – 2012, 4-6 p. 3. htttp: // www/economy/ gov/ ru

Coursework has:

Title page(cm. Annex 1), followed by an assignment form for the course project issued by the teacher, then a table of contents (the order of the work is indicated in the manual) and the actual content.

IV. DEFENSE OF COURSE WORK

Within the established time frame, the completed work is submitted to the supervisor for review. The manager determines the level and quality of its implementation.

The work protection procedure includes:

Student message on the topic of work;

Questions for the student;

Speech by the manager on the quality of work;

Rating.

Coursework assessment is carried out based on the results of the defense, taking into account the quality of execution and design of the work.

Main evaluation criteria are:

The degree of development of the topic;

Creative approach and independence in analysis, calculations, generalized conclusions;

Correctness of calculations and tables;

Connection with life and socio-economic situation in the country;

Compliance with the requirements for the preparation of coursework and accuracy in its execution.

Coursework (project) is assessed using a five-point system.

Sample coursework plan

Introduction

1.Theoretical part

1.1 Theoretical foundations of the topic being developed

1.2 Public catering enterprises in the country’s economy

1.3 Enterprise labor resources

1.4 Forms and types of remuneration

1.5 Organization of remuneration at catering establishments

Chapter 2 Calculation part

2.1 Characteristics of the designed enterprise

2.2 Development of a production program

2.3 Creating a menu for an enterprise

2.4 Calculation of labor force for the enterprise

2.5 Calculation of the wage fund for employees of the enterprise

Conclusion

Bibliography

Introduction

This is the introductory part of the student’s research work, which contains a rationale for the relevance of the research topic. Brief information about the research design is also reflected. Quotes and references to literature are not appropriate here.

Here the student determines object of study, i.e. what is being considered is a relatively independent part of the object domain.

Subject of study– how the object is viewed, what new relationships, properties, aspects, functions are revealed by this study. Those. this is a specific part of an object, narrower, more detailed.

Target,– what result the researcher intends to obtain, how he sees it.

Tasks– what needs to be done for the goal to be achieved.

Research methods– what methods were used during the thesis.

The length of the introduction is 1-2 pages.

Chapter 1 Theoretical part

In Chapter 1, it is necessary to consider the theoretical foundations of the topic under consideration, study and analyze the literature. The chapter must be opened in accordance with the proposed plan according to the option corresponding to the capital letter of the student’s last name. Volume of the theoretical part - 10 -12 pages.

Chapter 2 Calculation part

The technological part of the course work should consist of calculations, the procedure is given below.

In the calculation part, a detailed description of the designed enterprise should be given on the proposed issues. The volume of the creative part - 12-15 pages. The calculations in this chapter are made on the basis of course work in the discipline “Organization of Production”.

Calculation of tariff rates

Table 8

Annual wage fund

Categories	Number of employees	Tariff category	Daily tariff rate	Number of working days per year	GTF, rub.	DOT rub. 70%	General wage fund	Vacation days	Total	UST,
					5*6*3	7*0,7	7+8	9*0,833		11*0,34
Cook		V
Cook		VI
Chef's assistant
Waiters
Service personnel
Head production
Director
Total

In this paragraph, an analysis of the enterprise's payroll is carried out based on the data obtained from Table 8. The analysis indicates: the number of employees of the enterprise, the average monthly wage. The amounts of additional payments and allowances are justified. When analyzing, it should be emphasized about the unified social tax.

IN conclusion the main logically presented results of the study should be presented, their relationship with the general goal and specific tasks formulated in the “Introduction” should be determined. The conclusion should include identified problems, trends in the development of the object of study and practical proposals, which increases the value of theoretical materials. The volume of the conclusion is 2-3 pages.

List of used literature

1. Civil Code of the Russian Federation part. – St. Petersburg: “Gerda Publishing House”, 2002, - 576 p.

2. Sergeev, I. V. Economics of organizations (enterprises) [Multimedia]: electronic. textbook / I. V. Sergeev, I. I. Veretennikova. - M.: KnoRus, 2009. - 683 Mb

3. Volkov, O. I. Enterprise Economics. Course of lectures [Text]: textbook. allowance for economics specialist. universities / O. I. Volkov, V. K. Sklyarenko. - M.: INFRA-M, 2010. - 280 p.

4. Ilyin, A. I. Economics of enterprise: brief. course / A. I. Ilyin. - Minsk: New knowledge, 2007. - 235 p.

5. Ilyin, A. I. Enterprise Economics [Text]: brief. course / A. I. Ilyin. - Minsk: New. knowledge, 2007. - 235 p.

6. Rastova, Yu. I. Economics of organizations (enterprises) in schemes [Text]: [textbook. allowance] / Yu. I. Rastova, R. G. Malakhov, O. A. Goryaninskaya. - M.: EKSMO, 2009. - 236 p.

7. Fokina, O. M. Workshop on the economics of an organization (enterprise) [Text]: textbook. manual for universities in the direction. "Economics" and economics. specialist. / O. M. Fokina, A. V. Solomka. - M.: Finance and Statistics, 2008. - 271 p.

8. Chechevitsyna, L. N. Workshop on enterprise economics [Text]: [textbook. allowance for the environment. prof. education] / L. N. Chechevitsyna, O. N. Tereshchenko. - Rostov n/a. : Phoenix, 2009. - 251 p.

9. Economics of the industry: trade and public catering [Text]: textbook. for medium prof. education / E. A. Karpenko, V. A. Larionova, L. A. Olkhova and [others]. - M.: Alfa-M [et al.], 2009. - 221 p.

10. Samarina, V. P. Economics of organization [Text]: textbook. allowance for special "Accounting, analysis and audit", "Finance and Credit" / V. P. Samarina, G. V. Cherezov, E. A. Karpov. - M.: KnoRus, 2010. - 319 p.

11. Chechevitsyna, L. N. Enterprise Economics: textbook. allowance for colleges. - 10th ed., add. and processed / L. N. Chechevitsyna, E. V. Chechevitsyna. - Rostov n/d: Phoenix, 2010. - 378 p.

12. Gribov, V. D. Economics of an organization (enterprise): textbook. manual for colleges / V. D. Gribov, V. P. Gruzinov, V. A. Kuzmenko. - M.: KnoRus, 2011. - 408 p.

13. Tax Code of the Russian Federation. Part two - 9th ed. - M.: "Os-89", 2006 - 384 p. /Code/.

14. Shchadilova S.M. “Payroll calculation at enterprises of all forms of ownership” [Text]: a practical guide. Novosibirsk - M.: 2009 - 67 p.

Annex 1

NOU SPO "Novocheboksarsk College of Applied Biotechnology"

Organization of remuneration

Applications

Appendix 2

Appendix 3

Appendix 4

Approximate norms of consumption of hot and cold drinks, bread, confectionery per person

Name of dishes	Dining rooms	Restaurants	Dining room	Cafe
Public	At prom. enterprise	Urban	At the hotel	Dietary
Hot drinks	0,1	0,08	0,05	0,05	0,06	0,14
Including tea in %
Coffee in %
Cocoa in %
Cold drinks	0,05	0,10	0,25	0,25	0,05	0,08
Fruit waters, l	0,03	0,07	0,09	0,09	-	0,03
Mineral. water, l	0,10	0,02	0,14	0,04	0,03	0,03
Natural. juices, l	0,01	0,01	0,02	0,02	0,02	0,02
Bread and bakery. products, gr
Rye
Wheat
Confectionery and bakery products in pcs.	0,3	-	0,5	0,5		1,25
Candies, cookies, kg	0,01	-	0,02	0,02	0,01	-
Fruits	0,03	0,05	0,075	0,075	0,03	-

Appendix 5

The approximate assortment determines the number of types of dishes, their nature, providing freedom of choice of dishes in accordance with the established rules for this type of enterprise.

The menu must be signed by the director, production manager and calculator; the list of dishes and snacks indicated on the menu must be maintained throughout the entire working day of the enterprise.

In the menu form, the range of snacks and drinks is presented in accordance with the order of their serving and consumption:

1) cold dishes and snacks: fish gastronomy - cold fish dishes; meat gastronomy - cold dishes of meat and meat products, cold dishes of poultry and game, salads and vinaigrettes; cheeses, butter and various dairy products.

2) hot snacks;

3) soups: clear, dressing, puree, cold;

4) second hot fish dishes: boiled, poached, fried, baked, stewed fish, dishes made from cutlet mass;

5) second hot meat dishes: boiled, fried and stewed meat, fried and stewed poultry and game dishes, dishes made from cutlet mass, offal dishes;

6) vegetable dishes;

7) dishes from cereals, legumes, pasta and flour;

8) dishes made from eggs and cottage cheese;

9) sweet dishes;

10) hot drinks;

11) cold drinks of our own production;

12) flour culinary and flour confectionery products.

In specialized enterprises, the menu should begin with characteristic dishes: in tea houses - with tea, in cheburechny - with chebureks, in dumplings - with dumplings, etc.

Appendix 6

Approximate range of products sold through the store

Product range	Number of titles
Culinary products: Boiled meat Meat, fried liver Boiled poultry, game Meat, jellied fish Fried, stuffed fish Cereal side dishes, vegetable, cereal and vegetable casseroles: Potatoes, fried until half cooked Cottage cheese products (cheesecakes, casseroles, puddings) Pancakes with meat, cottage cheese Salads and vinaigrettes Boiled, unpeeled vegetables Mousses, jellies, creams	1-2 2-3 1-2 1-2 2-4 1-2
Flour confectionery and culinary products: Cakes and pastries Cupcakes, cookies Yeast products	8-10 3-5 3-5
Semi-finished products: Meat, portioned, small-piece, breaded Products made from natural minced meat Products from cutlet mass Minced meat Semi-finished fish products Flour culinary products Vegetable culinary products Potatoes, peeled vegetables Dough Related products	3-5 2-3 2-3 1-3 2-4 1-2 2-3 2-3

Appendix 7

Appendix 7

(Continuation)

Fish dishes:

Natural herring with potatoes and butter 130

Chopped herring with garnish 280

Salmon with onion 60

Meat, poultry and game dishes:

Fried lamb with vegetable side dish 120

Chopped meatballs without garnish 60

Chopped cutlets without garnish 60

Fried meat with vegetable side dish 120

Boiled meat without side dish 40

Cold poultry with vegetable side dish 150

Liver pate 150

Studen prom. production 20

Homemade jelly 100

Fried pork with vegetable side dish 120

Sausages, wieners without garnish 30

Cold tongue with vegetable garnish 120

Gastronomy and canned food are different:

Meat and fish gastronomy without side dish 40

Meat and fish gastronomy with side dish 110

Sprat peeled with onions 60

Canned food in various portions without garnish 30

Salmon, balyk in 50 portions

Sprats with egg and onion 60

Sandwiches:

Sandwiches with boiled sausages 20

Sandwiches with smoked sausages, cheese,

caviar, butter, ham or fish delicacy 30

First meal:

Various borschts from canned vegetables 50

With meat broth 170

Appendix 7

(Continuation)

First meal:

Vegetarian 150

Ukrainian borscht with dumplings 210

Rassolniki 170

Pasta soups without potatoes 50

Cereal and legume soups without potatoes 60

Vegetable and potato soups 150

Cereal, pasta and legume soups with potatoes 100

Mushroom soups 60

Potato soup with canned food 150

Kharcho soup 100

Peasant soup 150

Potato fish soup 180

Homemade noodle soup 150

Potato mushroom soup 150

Green cabbage soup without meat 60

Green cabbage soup with meat 80

Sauerkraut cabbage soup 90

Fresh cabbage soup 120

Green cabbage soup made from fresh sorrel and eggs 180

Daily cabbage soup from sauerkraut 160

Solyanka liquid, meat, mushroom 180

Milk soups 30

Vegetarian puree cereal soups,

legumes with potatoes, vegetables 100

Puree soups with meat broth

cereals with potatoes 110

Vegetables 120

Broth with croutons 120

Broth with dumplings, rice, egg, pasta

products 80

Broth with chicken, croutons, baked rice,

omelette, dumplings, pies and kulebyaki from

sour dough, meatballs 150

Fish soup 130

Appendix 7

(Continuation)

Second courses:

Fish dishes

Fried fish 90

Boiled and steamed fish 70

Fish fried in fat 100

Stuffed fish 220

Vegetable fish 180

Small fish (sprat, sprat), fried

in fat without garnish 100

Meat dishes (birds, game)

Azu with side dish 220

Entrecote 70

Boiled lamb, minced beefsteak 60

Natural beefsteak 70

Beef Stroganoff 130

Natural beefsteak with egg 80

Natural beefsteak with onions 150

Chopped beefsteak with egg 70

Chopped beefsteak with onions 140

Chopped meatballs 70

Meat balls 90

Ham, fried beef, fried rabbit 50

Boiled beef, canned meat 60

Meat goulash 70

Roast beef with side dish 180

Meat cabbage rolls 210

Zrazy chopped 120

Fried rabbit 120

Fried sausage 40

Canned meat 60

Minced fried meat cutlets 70

Chops and natural cutlets 110

Chickens and fried chickens 100

Boiled chickens and chickens 90

Lula kebab 160

Sweet and sour meat, lamb pilaf 90

Appendix 7

(Continuation)

Meat dishes (birds, game)

Stewed meat, stewed pork 60

Stuffed meat, escalope 70

Kidneys in Russian and fried in sour cream 120

Fried liver, fried pork, roast beef 50

Tomatoes stuffed with meat 180

Lamb or poultry offal stew 100

Rump steak, meatballs, chopped schnitzel 80

Meat solyanka in a frying pan 250

Souffle and meat puddings 90

Sausages and wieners 30

Boiled veal 60

Schnitzel chop 110

Kebabs with onions 140

Chakhokhbili 130

Boiled tongue 50

Flour confectionery products:

School buns 30

School buns (100 g) 40

Buns with marzipan 100

Gingerbreads, different shortbreads, sand tongues 50

Donuts without filling and donuts with powdered sugar 50

Yeast dough pies with jam 50

Yeast dough pies with cabbage 70

Yeast dough pies with various minced meats 60

Puff pastries with cabbage 80

Puff pastries with other minced meat 80

Viennese and curly baked goods 60

Tongues and horns puff 60

Watermelon in portions without sugar 20

Peeled watermelon with sugar 40

Melons, lemons in 20 servings

Jelly from concentrates and milk 30

Black coffee, tea 10

Appendix 7

(Continuation)

Sweet dishes and hot drinks:

Coffee with milk, cocoa, tea with lemon 20

Lemon jelly 40

Kissel from syrup, powder, jam, sauces 10

Dried fruit jelly 50

Plum jelly, dried fruit compote 30

Canned fruit compote 30

Milk jelly, fresh fruit compote 30

Various mousses 70

Apple puree 130

Fresh fruits in syrup 30

Baked apples 50

Other products:

Kefir with sugar 20

Boiled milk 20

Butter, sour cream in 20 portions

Boiled egg 20

Drink made from syrup, jam 20

Side dishes:

Cereals, pasta, sauerkraut 10

Complex and vegetable 70

Fried potatoes 110

Potato cutlets with sauces 200

Cabbage cutlets, fried pumpkin 200

Carrot cutlets 230

Carrot puree 180

Carrots in milk sauce 180

Stuffed peppers, pudding and vegetable soufflé 240

Vegetable stew 250

Cereal and pasta dishes:

Cereal balls with sweet, mushroom or

milk sauce 60

Cereal casserole 60

Appendix 7

(Continuation)

Cereal and pasta dishes:

Cereal meat casseroles 100

Pasta casseroles with meat 80

Cereal cutlets with sauces 100

Porridges from various cereals, viscous and semi-viscous 20

Various crumbly porridges 30

Various milk porridges 30

Various pureed dietary porridges 100

Millet porridge with pumpkin 40

Krupenik with cottage cheese 50

Boiled pasta with butter and cheese, in tomato 60

Pasta, cereal puddings, rusks 50

Boiled pasta 30

Flour dishes:

Pancakes, puff pastries 100

Pancakes with cottage cheese, jam 140

Pancakes with meat, apples, pancake pie

with fillings 170

Sour dough kulebyaki with cabbage 90

Kulebyaki made from sour dough with other minced meat 70

Open pies made from yeast dough 60

Various homemade dumplings 250

Piece pinwheels made from yeast dough 50

Egg and cottage cheese dishes:

Curd casserole, natural omelette 40

Steam omelette 60

Curd puddings 50

Cheesecakes, lazy dumplings 90

Curd mass with sour cream 20

Cottage cheese with sour cream and sugar, with milk 40

Mashed cottage cheese with sour cream (dietary) 80

Natural scrambled eggs 40

Scrambled eggs with garnish 70

Appendix 7

(Continuation)

Vegetable dishes:

Fried eggplants 190

Vegetable cabbage rolls 220

Fresh frozen green peas in oil 50

Stuffed potato casseroles and rolls 260

Potato zrazy, croquettes, pies

potato 330

Stewed cabbage 90

White cabbage, rusk sauce 90

Stuffed zucchini 240

Fried zucchini 200

Potatoes in milk or sour cream sauce 120

Boiled potatoes, mashed potatoes 120

Fried potatoes 270

Canned vegetables, legumes, meat and vegetables 40

Appendix 7

(Continuation)

NOU SPO "Novocheboksarsk College of Applied Biotechnology"

I affirm:

Director of NOU SPO

"Novocheboksarsky technical school

applied biotechnology »

Public report

about the state and development

Non-state educational institution

"Novocheboksarsk College of Applied Biotechnology"

1. General characteristics of the technical school

1.1 Legal support educational activities

Novocheboksarsk Technical School of Applied Biotechnology is a non-state educational institution of secondary vocational education. The abbreviated name of the technical school is NTPB. The founder of the technical school is individuals, citizens of the Russian Federation, .

College address:

Chuvash Republic, . tel./, E-mail:*****@***ru, technical school website http://www. *****/

The relationship between the Founder and the technical school is determined by the Charter of the technical school. The charter was registered by Resolution of the Head of Administration of the city of Novocheboksarsk of the Chuvash Republic dated January 1, 2001 No. 29-17. The new edition of the charter of the non-state educational institution “Novocheboksarsky College of Applied Biotechnology” was adopted at the general meeting founders 21 April 2012 of the year. Record of state registration of changes made to constituent documents legal entity
, entered into the Unified State Register of Legal Entities July 31 2009 with state number.

The technical school in its activities is guided by the Constitution of the Russian Federation, the Law of the Russian Federation “On Education”, the Standard Regulations on an educational institution of secondary vocational education (secondary specialized educational institution) dated 01.01.01 No. 000, other normative and legislative acts of the Russian Federation, the Charter and local acts of the technical school .

Local acts have been developed in the main areas of educational activities, which generally correspond to legislation of the Russian Federation in the field of education and the charter of the educational institution.

The technical school is a legal entity, has an independent balance sheet, personal accounts, opened in the prescribed manner, stamped with its name.

1.2 College management system

The technical school management system does not contradict current legislation and statutory requirements. The work is carried out according to plan; there are long-term and annual work plans for the main areas of activity. The director directly manages the work of the technical school. For the main areas of activity of the technical school, the following were appointed: first deputy director for educational and methodological and educational work, deputy directors for educational and methodological and scientific work, educational, industrial training, administrative and economic work, accountant.

The organization of the educational institution’s activities is based on the functioning of structural divisions. IN the structure of the technical school includes: directorate of the technical school; educational part, educational departments by specialty; methodological office; sports complex; subject (cycle) commissions; administrative and economic part; accounting; Human Resources Department; library; college canteen; classrooms and laboratories; museum.

The technical school has a pedagogical council. The composition of the pedagogical council is approved by order of the director. The pedagogical council is held in accordance with the approved plan for the academic year. Meetings of the pedagogical council are recorded, all decisions made are implemented.

To organize methodological work and improve the qualifications of personnel, a methodological council has been created. The work of the methodological council is based on a planned basis, meetings are held regularly. For methodological support of the educational process according to the implemented educational programs 2 subject (cycle) commissions were formed: social and humanitarian disciplines; technical and natural science disciplines.

Training at the Non-State Educational Institution of Secondary Professional Education "Novocheboksarsk Technical School of Applied Biotechnology" is carried out on the basis of a license from the Ministry of Education and Youth Policy of the Chuvash Republic for the right to conduct educational activities Series P0 No. 000Registration No. 000 from 21 August 2012 of the year. License validity period: unlimited.

According to the current license, the technical school implements the main professional educational programs of secondary vocational education:

		Profession, qualification	Name of specialty
		accountant		Information systems (by industry);
		technician - technologist
		technician - technologist
		technician - technologist	Technology of catering products
		pharmacist	Pharmacy

Preparation for them is carried out through full-time and part-time forms of study.

At the end of 2012, the number of students studying in the main professional educational programs being implemented was 430 people, of which 367 people were full-time, 66 people were part-time, of which in specialties and forms of study:

Speciality	Full-time	Extramural
· 260203 Technology of meat and meat products · 260201 Technology of milk and dairy products · 260807 Technology of catering products · 060301 Pharmacy · 151022 Installation and technical operation of refrigeration compressor machines and installations · 190631 Maintenance and repair of motor vehicles · 230401 Information systems (by industry) · 080114 Economics and accounting · 080110 Banking (advanced level)

Training of specialists is carried out on the basis of full reimbursement of training costs.

The cost of educational services for training specialists with secondary vocational education for 2012, in accordance with the approved estimate, is set at the following amounts:

1. 260301 Technology of meat and meat products – twenty-one thousand nine hundred eighty) rubles;

2. 260303 Technology of milk and dairy products – twenty-one thousand nine hundred eighty) rubles;

3. 260502 Technology of public catering products – twenty-two thousand four hundred eighty) rubles;

4. 080108 Banking – twenty-three thousand nine hundred eighty) rubles;

5. 080110 Economics and accounting - twenty two thousand four hundred eighty) rubles;

6. 080302 Commerce (by industry twenty-two thousand four hundred eighty) rubles;

7. 150414 Installation and technical operation of refrigeration compressor machines and installations - twenty-two thousand four hundred eighty) rubles;

8. 190604 Maintenance and repair of motor vehicles twenty-two thousand four hundred eighty) rubles;

9. 230103 Automated systems information processing and management - twenty-three thousand nine hundred eighty) rubles.

The cost of studying in the correspondence department is 11,000 (eleven thousand) rubles.

The Novocheboksarsk Technical School of Applied Biotechnology independently sets admission targets for each specialty. The formation of the student population is mainly carried out from graduates of secondary schools in the cities of Novocheboksarsk, Cheboksary and the Cheboksary region, other cities and regions of the Chuvash Republic, as well as regions and republics of the Middle Volga region.

Graduation in the 2009 – 2010 academic year – 259 people

Graduation in the 2010 – 2011 academic year – 180 people.

Graduation in the academic year - 101 people.

The expected graduation rate for the academic year is 107 people.

	Speciality	Form of study	Entrance tests on the basis of secondary (basic) general education in the form of NTPB	Entrance tests on the basis of secondary (complete) general education in the form of NTPB
	Technology of meat and meat products		Russian language (USE) testing	Mathematics (USE), testing Russian language (USE) testing
	Mathematics (testing) Russian language (testing)	Mathematics (testing) Russian language (testing)
	Technology of milk and dairy products		Mathematics (USE), testing Russian language (USE) testing	Mathematics (USE), testing Russian language (USE) testing
	Mathematics (testing) Russian language (testing)	Mathematics (testing) Russian language (testing)
	· Creation and implementation of an effective model for managing an educational institution in modern socio-economic conditions; · Implementation of the concept of educational work; · Integration of educational, educational, methodological work into a single whole; · Strengthening the role of practical training; · Introduction of active learning methods based on solving real professional problems; · Development of additional educational, intellectual and production services, retraining and advanced training of mid-level specialists and workers, training of the adult population; The main components of scientific activity in an educational institution are: Conducting fundamental and applied research; Publication of scientific research results, release of monographs, collections of scientific papers, holding scientific conferences and exhibitions; Improving the quality of specialist training through the active use of scientific research results in the educational process. Over the 10 years since the opening of the technical school, research activities have acquired an organizational and planned character. The following work was carried out: 1. The main directions of research activities of the technical school have been developed. Organizational principles were formulated, ways to improve the research management system were identified, as well as measures to increase the practical impact of scientific research and the introduction of their results into the educational process. 2. Summary data on the provision of the technical school was summarized and analyzed scientific literature by specialty. The state and problems of research activities were analyzed, its tasks were determined and work was organized in order to study and solve the following problems: – determination of the strategic directions of the technical school’s activities for scientific support of the educational process, publication of scientific literature, which would fully ensure a high level of training and education of students in all specialties being implemented; – development of annual research plans and publication of collections of scientific papers (articles) and other scientific materials; – studying the state of research work and developing measures for its establishment, development and increase in efficiency; – periodic holding of scientific and scientific-practical conferences and seminars with the involvement of correspondence students, representatives of other educational institutions, including foreign ones, and the organization of interaction with them on issues of research work and preparation of materials for publication in collections of scientific works (articles); – testing of research results; – implementation of activities related to the organization and conduct open competitions for the best student scientific works; – development of proposals for the distribution of responsibilities for conducting research among subject (cycle) commissions. The PCC was tasked with developing measures aimed at attracting correspondence students to research topics. In the academic year, for the first time at the Novocheboksarsk Technical School of Applied Biotechnology, February 8 By 28th of February The Decade of Science was held. The Decade of Science is one of the forms of joint interdisciplinary research activities of teachers and students of the Novocheboksarsk Technical School of Applied Biotechnology. At a meeting of the Methodological Council of the technical school, it was decided to hold Decades of Science annually.