The purpose of the public investment project is to create a safe, modern and energy-efficient infrastructure for organizing high-quality school meals in accordance with current sanitary and hygienic, technological and fire safety standards, while ensuring adequate production capacity and comfortable conditions for students and staff. The goal is to achieve this by carrying out a comprehensive overhaul of the catering unit premises without interfering with the supporting structures of the building, which includes a complete renovation of the interior decoration, replacement of floors, ceilings, door blocks, modernization of functional zoning in accordance with the basic technological scheme of the kitchen, arrangement of staff premises and auxiliary areas, as well as equipping production and warehouse premises with modern technological, thermal and refrigeration equipment. The project also provides for optimizing the logistics of raw material flows, ready-made dishes and visitors, increasing the area of the dining room and the number of seats, creating a threshold-free environment for the safe operation of equipment and compliance with the requirements of barrier-free and sanitation. The existing catering unit operates in a building built in the late 1970s, with morally and physically outdated engineering solutions, worn-out decoration and a planning structure that does not fully meet modern requirements for the organization of school meals, sanitary and hygienic standards and the principles of effective technological logistics. The existing premises do not provide optimal separation of production processes, require updating of surface materials for proper disinfection, and the dining hall needs modernization for rational organization of student flows and increased comfort of stay. Thus, the gap between the current state and the planned result lies in the inconsistency of the existing material and technical base with modern regulatory, technological and functional requirements. The implementation of the project will allow to eliminate this gap through comprehensive modernization of the premises and the implementation of modern solutions that will ensure stable and safe functioning of the catering unit in the long term.

The implementation of the project for the overhaul of the catering unit of Chernivtsi Gymnasium No. 5 "Integral" is aimed at solving a complex of systemic problems related to the physical and moral deterioration of the infrastructure, the inconsistency of planning solutions with modern technological requirements and limited opportunities for the high-quality organization of the catering process. The building and premises of the catering unit have been operated since the late 1970s, as a result of which the interior finishing materials, floor and ceiling coverings have partially lost their operational properties. This complicates the provision of proper sanitary and hygienic conditions, increases the costs of current maintenance and creates risks of worsening the conditions of stay of children and employees. The relevance of the problem is due to the increased requirements for the safety and quality of food in educational institutions, as well as the need to bring the material and technical base into line with modern standards. If these issues are not resolved, the tendency towards further deterioration of the premises, an increase in operating costs and a decrease in the efficiency of the catering unit will persist. The existing planning structure was formed according to the standards of past decades and does not fully ensure the rational separation of flows of raw materials, ready meals and visitors. This creates organizational difficulties, affects the productivity of staff and limits the possibility of implementing modern technological solutions. In the absence of modernization, inefficient production routes and logistical restrictions will remain, which will negatively affect the quality and speed of service. In addition, the existing infrastructure is not fully adapted to accommodate modern technological equipment necessary to ensure the proper capacity and quality of food preparation. This hinders the modernization of processes and limits the possibilities of increasing energy efficiency and operational safety. Failure to resolve this problem will mean the preservation of outdated solutions and a gradual lag behind modern requirements for the organization of school meals. The expected positive changes as a result of the project implementation are the creation of a modern, safe and functionally optimized space that will meet current sanitary and technological standards, ensure effective organization of production processes, increase the comfort of students in the dining hall and improve the working conditions of the staff. The project will eliminate the existing gap between the actual state of the infrastructure and modern requirements for the quality of the educational environment, ensuring long-term stability and efficiency of the functioning of the catering unit.