The purpose of the project is to restore and modernize the premises of the catering units of Chernivtsi Lyceum No. 12 (Lesi Ukrainky Street, 1 and 18) with the restoration of their operational suitability, safe operation and maintenance of the monument-protection value of the buildings. Achieving this goal will ensure the creation of comfortable conditions for organizing meals for students and staff, improve the sanitary and technical indicators of the premises and increase the efficiency of using the facility. Methods of achieving the goal The following methods are planned to be used to implement the project: Restoration and repair work of decoration - dismantling of inauthentic layers of walls, ceilings and floors, repair and restoration of decoration using modern materials compatible with the historical building. Modernization of engineering networks - repair or replacement of electrical networks, water supply, sewage and ventilation systems to ensure the normal operation of the catering units. Installation of modern equipment for catering units - purchase and installation of new kitchen equipment and furniture to ensure a safe and efficient process of preparing and distributing food. Quality control and compliance with monument protection legislation - work is carried out taking into account the preservation of authentic elements of the building that have not lost their historical value. Justification of the existing gap The current condition of the catering units is characterized by: significant physical and moral wear and tear of the decoration of walls, floors and ceilings; lack of modern and safe equipment; outdated or partially unsuitable engineering networks; inability to provide comfortable and efficient service to a large number of students and staff (774 people) in the dining hall. The target level provides for renovated catering units with fully functional engineering networks, safe and modern equipment, comfortable conditions for eating and compliance with monument protection requirements. Thus, the gap between the current state and the target level lies in the unsatisfactory condition of the interior decoration, worn out engineering networks, outdated equipment and insufficient capacity of the dining hall to organize meals for a large number of students. The implementation of the project will eliminate these problems and bring the facility to modern functional and operational standards.

The existing infrastructure of the catering units of Chernivtsi Lyceum No. 12 at 1 and 18 Lesi Ukrainky St. is characterized by significant physical and moral wear and tear. The interior decoration of the walls, floors and ceilings is outdated and partially damaged, which worsens the sanitary and operational characteristics of the premises. Engineering networks, in particular electricity supply, water supply, sewage and ventilation, partially do not meet modern standards and limit the stability of the functioning of the catering units. The existing kitchen equipment is morally and physically outdated, which reduces the efficiency of food preparation and distribution and does not allow to fully serve the audience of students and staff. The dining halls, although designed for 86 and 50 seats respectively, do not provide a comfortable meal for everyone covered by the catering organization, creating queues and delays during the educational process. These problems are relevant now, as they directly affect the safety, sanitary condition and comfort of students and staff, and also limit the efficiency of using existing premises. If the situation is not resolved, further destruction of premises, emergencies in engineering networks, violations of hygiene and safety standards, delays in organizing catering and a decrease in the quality of service are possible. The implementation of the project will allow the restoration and modernization of the premises of the catering units with the replacement of worn-out finishes, engineering networks and equipment, which will ensure safe and hygienic conditions for preparing and eating food, comfortable conditions for staff and students, and also optimize the process of organizing catering for all users, while preserving the architectural value of the buildings.