餐飲經(jīng)營可行性報(bào)告(存儲版)
【正文】 .........................................................14 建設(shè)規(guī)模和產(chǎn)品方案 ...............................................................14 建設(shè)規(guī)劃和布局 .......................................................................14 運(yùn)輸 ............................................................................................16 建設(shè)標(biāo)準(zhǔn) ....................................................................................17 公用工程 ....................................................................................18 工藝技術(shù)方案 ............................................................................19 設(shè)備方案 ....................................................................................20 節(jié)能減排措施 ............................................................................22 第六章 環(huán)境影響評價 .......................................................................24 環(huán)境影響 ....................................................................................24 環(huán)境保護(hù)與治理措施 ...............................................................25 評價與審批 ................................................................................27 第七章 項(xiàng)目組織與管理 ...................................................................28 組織機(jī)構(gòu)與職能劃分 ...............................................................28 勞動定員 ....................................................................................28 經(jīng)營管理措施 ............................................................................29 技術(shù)培訓(xùn) ....................................................................................29 第八章 勞動、安全、衛(wèi)生與消防 ...................................................30 編制依據(jù)及采用的標(biāo)準(zhǔn) ...........................................................30 安全衛(wèi)生防護(hù)原則 ...................................................................30 自然災(zāi)害危害因素分析及防范措施 ......................................31 生產(chǎn)過程中產(chǎn)生的危害因素分析及防范措施 .....................31 消防編制依據(jù)及采用的標(biāo)準(zhǔn) ...................................................33 消防設(shè)計(jì)原則 ............................................................................34 火災(zāi)隱患分析 ............................................................................34 總平面消防設(shè)計(jì) .......................................................................34 消防給水設(shè)計(jì) ............................................................................35 建筑防火 ..................................................................................35 預(yù)期效果 ..................................................................................35 第九章 項(xiàng)目實(shí)施進(jìn)度 .......................................................................37 實(shí)施進(jìn)度計(jì)劃 ............................................................................37 第十章 投資估算和資金籌措 ...........................................................38 投資估算 ..............................................
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