Manufacture of products and organization of public catering grgu. Catering production

EDUCATION COMMITTEE OF THE MINSK DISTRICT EXECUTIVE COMMITTEE

EDUCATIONAL INSTITUTION

"MINSK STATE PROFESSIONAL AND TECHNICAL

COLLEGE OF COOKING»

"ANALYTICAL CHEMISTRY"

AND PERFORMANCE OF HOME CONTROL WORK

SPECIALITY:

PRODUCTION AND CATERING

SPECIALIZATION:

TECHNOLOGY OF PRODUCTS OF NATIONAL AND WORLD CUISINE

QUALIFICATION

SPECIALIST: TECHNICIAN-TECHNOLOGIST

Minsk 2014

Analytical chemistry: Methodological recommendations for studying the academic discipline and doing homework for students of the correspondence department

Specialties:

Manufacture of products and organization of public catering»

Qualifications: "Technologist-technologist". - Minsk: MGPTK culinary arts, 2014

Developer: S.S. Gavrichenkova, teacher of chemistry of the 2nd category

Considered at a meeting of the cyclic commission

majoring in "Manufacturing and catering"

educational institution

"Minsk State Professional

Technical College of Culinary Arts, 2014

EXPLANATORY NOTE

The academic discipline "Analytical Chemistry" is one of the fundamental sciences.

The purpose of teaching the academic discipline is to teach the theoretical foundations of analytical chemistry and acquire skills practical application methods of qualitative and quantitative analysis for the determination of compounds of inorganic and organic nature, the correct assessment of the results obtained.

The study of the course of the academic discipline "Analytical Chemistry" is based on the course "General and Inorganic Chemistry". It is assumed that the student is able to perform partial reactions of opening cations and anions, can calculate the concentrations of H +, OH - ions, has an idea about the hydrolysis of salts of various types, about complex compounds, about poorly soluble compounds, and can calculate the concentration of ions based on the solubility product (PR) in solution (and vice versa); knows how to equalize redox reactions, etc.

In the process of studying the academic discipline "Analytical Chemistry", specific tasks should be set and successfully solved for students to assimilate all the theoretical material of the academic discipline.

When presenting the program material, it is necessary to pay attention to safe and rational methods of conducting a qualitative and quantitative analysis of a substance, the rules for working with chemical glassware, reagents, methods for researching and assessing the quality of raw materials, processed products, food and culinary products, the use of modern instruments and equipment, and security issues. environment.

As a result of studying the academic discipline "Analytical Chemistry", students

must know:

at the presentation level:

the main tasks of the discipline and its importance in the analysis of the composition of substances;
the role of analytical chemistry in the study of phenomena and processes occurring during the storage and processing of raw materials, semi-finished products, food products;
modern instruments and equipment used to study and evaluate the quality of raw materials, products of their processing, food and culinary products;
the importance of qualitative, quantitative and physico-chemical methods of analysis for the technical and chemical control of raw materials, products of their processing, food and culinary products;

at the level of understanding:

theoretical basis analytical chemistry and substantiation of the methods of analysis used;
methods of analysis, their essence, methodology for conducting and processing results;
essence and methods of titration;
rules for working with chemical glassware, reagents, instruments and equipment;
safe and rational methods of conducting qualitative and quantitative analysis of substances;

should be able to:

choose methods and analyze raw materials, processed products, food and culinary products;
prepare solutions of titrants and use them to determine the content of substances in the analyzed solution;
carry out the necessary statistical processing of the analysis results;
comply with labor safety requirements when conducting qualitative and quantitative analysis of substances.

In the process of studying an academic discipline, it is necessary to educate students in diligence, accuracy, accuracy, responsibility for conducting analysis.

The course of the academic discipline "Analytical Chemistry" for implementation educational program secondary specialized education is studied by specialists in the qualification of "technologist-technologist". In connection with the steam system training sessions in an educational institution, it is necessary to present the theoretical material by combining the main topics, according to thematic plan academic discipline before performing basic laboratory work. AT educational process technical and didactic teaching aids should be widely used.

In order to acquire strong professional skills by students, it is necessary to consider non-standard situations in the classroom, ways to resolve them during laboratory work. The subject of laboratory work is determined by the task of developing the skills of students to independently conduct a chemical experiment.

The laboratory workshop includes works on qualitative analysis of mixtures of ions, quantitative determination of substances by titrimetric and physicochemical methods of analysis. Laboratory work is carried out by students individually and independently under the supervision of a teacher.

In order to control the knowledge of students, mandatory control work is provided. Tasks for her are developed by the teacher and approved in the prescribed manner.

annotation

The main type of work of a student of the correspondence department is an independent study of the course of the academic discipline "Analytical Chemistry" according to the specified literature. Extracurricular independent work of students includes preparation for laboratory work, doing exercises and control homework, independent study of individual sections. Guidelines and test questions outlined in this methodological guide should assist in the independent work of students of the correspondence department in the intersessional period.

The work of students of the correspondence form of education on the course of the academic discipline "Analytical Chemistry" consists of the following elements:

1. attending lectures;

2. independent study of material from textbooks and teaching aids;

3. execution control tasks, laboratory workshop;

4. control of the studied material in the form of writing a mandatory test in the academic discipline;

The student should know:

1. Theoretical foundations of analytical chemistry.

2. Principles and methods of chemical qualitative analysis (fractional and systematic)

3. Principles and methods of chemical quantitative analysis (gravimetry and titrimetry).

4. Theoretical foundations of physicochemical (instrumental) methods of analysis, their application to determine the qualitative and quantitative composition of the analyzed objects.

The student must be able to:

1. Independently work with educational, reference and methodological literature on the academic discipline "Analytical Chemistry".

2. Correctly choose the method of analysis in accordance with the analytical task and the specified accuracy of determination.

3. To master the technique and carry out various gravimetric and titrimetric determinations.

4. Correctly perform calculations of the analysis results and evaluate them using mathematical processing methods.

5. Work with devices - analytical balance, pH meters, ionomers, installations for electrochemical methods of analysis, photoelectrocolorimeters and spectrophotometers.

6. Apply the acquired knowledge for the analysis of compounds of inorganic and organic nature in the technochemical control of food products.

The lecture course of the academic discipline "Analytical Chemistry" includes three main sections:

introduction and theoretical foundations of analytical chemistry;
qualitative chemical analysis;
quantitative analysis, including physicochemical (instrumental) methods of analysis.

The student performs one home test, the test option corresponds to the student's serial number in the journal, if the number is two-digit, the test option is determined by adding numbers. The work must be submitted within the deadline.

LIST OF RECOMMENDED LITERATURE

Main

Analytical chemistry. Chemical methods of analysis / Under. ed. O.M. Petrukhin. - M.: Chemistry, 1992
Vasiliev V.P. Analytical Chemistry: At 2 pm - M .: Higher School, 1989
Piskareva S.K. And others. Analytical chemistry: Proc. for avg. specialist. textbook institutions / S.K. Piskareva, K.M. Barashkov, K.M. Olshanova. - 2nd ed. revised and additional - M .: Higher. school – 1994
Saenko O.E. Analytical chemistry: a textbook for secondary specialized educational institutions / O.E. Saenko. - Rostov on / D: Phoenix, 2009.

Additional

Analytical chemistry / I.A. Popadich S.E. Traubenberg, N.V. Ostashenkova, F.A. Lysyuk. - M.: Chemistry, 1989
Analytical Chemistry / Ed. prof. A.A. Ishchenko. - M. Academia, 2004
Zhvanko Yu.N. Analytical chemistry and THC. - M .: Higher School, 1980
Kreshkov A.P. Analytical chemistry course. - M.: Chemistry, 1985
Tolstousov V.N., Efros S.M. Quantitative analysis book. - M.: Chemistry, 1986
Yaroslavtsev A.A. Collection of tasks and exercises in analytical chemistry. - M .: Higher school, 1966.

THEMATIC PLAN OF THE EDUCATIONAL DISCIPLINE "ANALYTICAL CHEMISTRY"

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Department of Education of the Minsk Regional Executive Committee

Borisov State College

Public catering department

Test

in the discipline: Organization of production and service at public catering facilities

Production and catering

Performed:

Rogovskaya Alexandra Dmitrievna

1. Types of premises for customer service

In accordance with building codes, design rules and GOST R50762-95 “Public catering. Classification of enterprises”, premises for consumers at public catering establishments include a lobby (including a wardrobe, a toilet), halls. In restaurants, this group also includes banquet halls, cocktail halls, entrance halls. A wardrobe and toilet rooms must be in all catering establishments, except for snack bars, in luxury restaurants and upper class and bars "luxury" stand out smoking rooms. In restaurants, distributing, buffets, serving and washing tableware are auxiliary trading premises.

The lobby is the first room where consumers enter and where their service begins. A person, crossing the threshold of a restaurant, immediately pays attention to how the lobby, wardrobe, halls and other rooms are located. The area of the vestibule must be strictly proportional to the area trading floor, interior - correspond to the main direction of the restaurant.

The area of the vestibule should be equal to about a quarter of the area of the hall. In the lobby, it is recommended to place information about the services provided by the enterprise, as well as the necessary signs. There is a cloakroom in the lobby for outerwear, equip with mirrors, upholstered furniture (armchairs, semi-armchairs, banquettes), coffee tables, organize the sale of newspapers, cigarettes, souvenirs.

The wardrobe is usually located in the lobby at the entrance. It is equipped with sectional metal double-sided hangers with sliding arms. For storing shoes, hand luggage (bags, briefcases), cells are equipped on the inside of the wardrobe rack. At self-service enterprises, in the absence of a wardrobe, clothes hangers are installed directly in the halls.

Toilet rooms. Visitors should be able to wash their hands, fix their hair, etc.

As a rule, toilet rooms are equipped next to the wardrobe. High demands are placed on their sanitary condition: impeccable cleanliness, ventilation, lighting. Toilet rooms should have hot and cold water supply, a mirror, toilet soap, paper, paper towels, napkins. It is desirable to have in the toilet rooms, especially in high-class enterprises, clothes and shoe brushes.

Anteroom - a room for gathering, waiting and relaxing guests - participants in banquets (celebrations). The design of the entrance hall should be organically connected with the decorative solution of the main hall. Only the necessary furniture is placed here: several armchairs, sofas, coffee tables. Armchairs in the entrance hall should be specially adapted for relaxation - with armrests and a much lower seat height than those chairs that are used in the main hall. Sofas can consist of separate sections-seats.

The entrance hall is decorated with ornamental plants. Banquets can also be placed in the entrance hall, which, in combination with armchairs and sofas, create coziness. Halls of catering establishments are the main premises where consumers are served. The perception and evaluation by consumers of all elements of the environment of the hall occurs from the standpoint of convenience and beauty. General impression and assessment of the environment of the hall are reflected in the concept of "comfortable conditions".

With architectural and decorative elements, cozy and relaxing atmosphere of the hall, the restaurant should create a psychological impact on the consumer. All interior decoration The hall should make the visitor want to visit here again.

Restaurants and bars are divided into three classes according to the level of service and the range of services provided, the requirements for the interior of the hall depend on the class:

- "luxury" - sophistication of the interior, a high level of comfort, a wide range of services;

- "upper class" - the originality of the interior, the use of original decorative elements (lamps, draperies, etc.), comfort;

- "first class" - harmony of the interior, comfort.

The interior of the cafe uses decorative elements that create a unity of style. The interior of a public catering enterprise is a kind of ensemble in which the mutual correspondence of individual elements is connected by a single plan of the architect. The unity of style in the interior is achieved by the ratio of volumetric and spatial solutions, color composition, lighting techniques and decorative elements.

The design of technological, commercial and refrigeration equipment in the enterprise, the style of furniture, utensils should be organically connected with the solution of interiors. One of the important techniques in solving the modern interior of a restaurant or bar is the division of the trading floor space into separate zones, sectors. For this, sliding walls, low partitions, flower girls are used. When designing the premises of a restaurant, its name, national cuisine, service features and other factors are taken into account.

There are certain requirements for interior decoration. The materials used in interior decoration should be durable, soft, decorative, fire resistant, easy to clean from dust and disinfect, have good insulating and acoustic properties. In the design of the halls, synthetic finishing materials, precious woods, and metal are widely used. In the design of the halls, decorative suspended ceilings and walls made of sound-absorbing materials are used to reduce noise in the hall. Polymeric materials, parquet, and synthetic-based carpeting are used for flooring in public catering establishments.

Room temperature. One of the tasks of the architectural planning solution of the hall of enterprises is to ensure the most favorable temperature in it (16-18°C) and relative humidity (60-65%). Special devices prevent the inflow of air from production areas, especially from the hot area. In the summer, lifting visors are hung from the outside above the windows or blinds are used on the windows.

Hall ventilation. To a large extent, comfort in the hall depends on properly arranged ventilation. It purifies the air from excess heat and moisture.

In restaurants and bars "luxury" and the highest class, an air conditioning system with automatic maintenance of optimal temperature and humidity is used, in other enterprises the temperature regime is maintained by supply and exhaust ventilation.

Modern restaurants are characterized by the presence of cocktail bars in separate rooms or in the lobby. With the right layout, the bars organically fit into the overall group. commercial premises and at the same time they are individual in terms of device, equipment and design. A prerequisite is a convenient connection of the hall with the production and other premises of the trade group, which greatly contributes to the acceleration of service and the improvement of its culture.

2. Basic elements of customer service. Rules of etiquette and features of serving snacks, dishes, drinks

Basic elements of service.

Restaurant service consists of the following elements:

Meeting guests, placing them in the hall;

Menu and wine list offer, aperitif;

Reception, execution and clarification of the order;

Transfer of the order to production;

Table restoring in accordance with the accepted order;

Serving drinks, snacks and meals;

Accounting with guests.

Meeting and accommodation of guests.

At the entrance to the restaurant guests are greeted by a porter who gives brief description restaurant and bar, focusing on the features of the range of drinks and dishes offered. Then he invites you to enter a restaurant or bar, holding the front door.

At the entrance to the hall, guests are met by a hostess who greets them, offers to take tables and seats in the hall, introduces them to the waiter, returns to his workplace, and at the end of the service, he, like a hospitable host, sees off the guests, says goodbye to them and invites them to visit the restaurant again. In the absence of a hostess position in a restaurant, the head waiter performs its functions. He meets the guests, greets them, asks how many people the table should be prepared for, in which part of the hall they would like to take their seats. Having received the consent of the guests, the head waiter invites them to the table. He should go a little ahead, showing the guests the most convenient way. For serving small companies, a common table can be made up of several square or rectangular tables.

At the table, the waiter meets the guests, he greets them, introduces himself to them, helps them sit down at the table, slightly pushing back the chair, giving preference to children, women, and older ones. The woman sits to the right of the man. If the guests sat down at the table, it is not allowed to transplant them, offering them other places.

The waiter must have the necessary professional skills, be friendly and polite in dealing with guests. The greeting should be correct, restrained and accompanied by a slight tilt of the head and a pleasant smile.

Often guests bring flowers with them. The waiter, without waiting for a request, should bring a vase of water, place flowers in it and put it on the table.

Of great importance appearance and manners of the waiter. He should have a beautiful posture, keep straight, move easily and gracefully. You can’t keep your hands in your pockets, stand leaning on a table or a sideboard, cross your arms over your chest or wave them, make unnecessary or sudden movements, run around the hall. The correct gait largely depends on the shoes. If the shoes are uncomfortable, too broken, and the heels are very high or crooked, the gait becomes heavy, the waiter gets tired quickly, it is not recommended for women to wear sandals.

The correct posture of the waiter depends on comfortable uniforms, as well as on systematic sports.

Women should use cosmetics in moderation. Wedding rings or narrow rings without stones, small chains around the neck, small earrings are allowed as jewelry.

Male waiters must be well-shaven, have neatly trimmed, clean nails. The waiter must have a notebook, a key, a corkscrew for opening bottles or a sommelier knife, a ballpoint pen, a lighter or matches.

Receiving and placing an order.

Acceptance of an order should begin with the waiter serving the menu to the guest, if this was not previously done by the head waiter or hostess.

When serving a menu to a guest, it should be remembered that a woman has the right to choose dishes. Therefore, the menu is given to the lady, and if there are several of them, to the eldest of them. If men are sitting at the table, then preference is given to the oldest in age, the hero of the day, etc., and among the military - to the highest in rank.

In case of two-sided seating of guests at the table, a second copy of the menu should be submitted so that guests can quickly familiarize themselves with it. The menu is served to the guest on the left. When hardcover is available, the menu is served open on the front page, which lists the chef's specialties and specialties. Simultaneously with the offer of the menu, the customer is offered to familiarize himself with the wine list. It is important to remember the customer, because in the future all questions are agreed only with him. The waiter in the process of receiving the order listens to all the wishes of the customer, gives recommendations, if necessary.

The waiter must know the menu of the restaurant well. In the absence of explanations on the composition and features of the preparation of dishes in the menu, this should be done by the waiter.

The waiter must warn the guest about the time of execution of the order and make clarifications about the time of serving dishes.

Etiquette is a set of historically established rules of human behavior in society. The rules of etiquette provide for the ability to behave at the table, to properly use table setting items (cutlery, glasses, glasses, etc.).

The behavior of a person at the table has been given great importance since ancient times. Even the ancient Greeks (V century BC) gave recommendations on the rules for the consumption of food and wine. It was believed that the abuse of food and wine is an extreme meanness, which only barbarians are capable of.

At the heart of the rules of conduct for guests in a restaurant is the observance of ethical standards. Etiquette prescribes the right to be the first to enter the lobby of the restaurant to a man.

A woman enters the restaurant hall first, the head waiter meets her and offers her a place in the hall.

First of all, the menu is offered to the lady, and the wine list is offered to the man. The order is made by a man, after consulting with a lady. You should address the waiter by name, reading it on the badge. There are certain rules of human behavior at the table.

The main of these rules are the following.

At the table, you need to sit straight, leaning slightly forward and on the entire seat, and not on its edge. Only hands can be on the table.

A linen napkin should be taken from the plate when they begin to pour a soft drink. Folded in half, they put it on their knees and use the inside, slightly bending the top edge.

A napkin should also be applied to the lips before taking a wine glass or glass. You can not put a napkin behind the collar or lay it on the chest. Having finished eating, the napkin is folded four times and placed on the table to the left of the patty plate. The used paper napkin is placed on a plate, slightly crumpled. It is possible to use a toothpick at the table, covering it with your hand. Many still prefer to leave the premises for this out of respect for others.

It is customary to take toast, bread, as well as buns with your hand, and not with a fork. From the common dish (vases), cut fruits, cookies, pies, pies are also taken by hand. In all cases, you should touch with your hand only that piece of bread, pie or pie, which is scheduled to be taken.

Putting a piece of bread on a pie plate, you need to carefully break off small pieces, and then, if desired, spread them with butter, pate or caviar. Rolls or buns are broken in half and small pieces are separated from each half. Burgers and sandwiches are eaten by diners with a knife and fork.

The spoon is held between the thumb and forefinger, with the handle resting lightly on the middle finger. It is brought to the mouth not with a sharp end and not sideways, but slightly obliquely.

While eating, the knife is held in the right hand and the fork in the left. The tip of your index finger can rest on the lower part of the knife handle. They also hold the fork, bulge up. When using only the fork, it is held in the right hand.

When cutting the dish, the fork is held at a slight angle to the plate, and not perpendicular to it, which eliminates the possibility of the fork slipping off the plate. Dropping a knife or fork, you need to ask for another. At that moment, when the guests are busy with a short conversation, the tips of the cutlery should be kept on a plate. If during the meal you need to take bread or a glass, then the knife or fork is placed on a plate, crossing them in such a way that the knife handle is directed to the right, the tip is deep into the plate, the fork is to the left with the convex part up. Having finished eating the dish, the knife and fork (bulge up) should be placed on a plate parallel to each other, handles to the right.

In the process of serving in a restaurant, there may be various situations. If the guest dropped a napkin, knife or fork, then the waiter, without attracting the attention of others, serves a new cutlery or napkin, then removes the fallen one.

If a guest accidentally spilled wine or water, juice, or dripped sauce on the tablecloth, blot the resulting stain with a napkin, cover it with a clean napkin, or replace the tablecloth if the stain is large.

While eating, you should not slurp, blow or talk with your mouth filled with food.

At the table, one should not draw the attention of others to those guests who do not want to eat or drink much, but only sip wine. You can not demand "penalty" for latecomers.

No one should be offended by the refusal to drink again, one should not demand an explanation for the refusal.

Having proclaimed a toast or raising a glass after a toast uttered by one of the guests, one should not raise the glass very high, reach across the table, clink glasses. When starting to fulfill an order, the waiter must be well aware of the specifics of serving all dishes and drinks, as well as consider how the ordered dishes should be served.

Restaurants use the following methods of serving food:

French;

English;

Russian;

European;

Combined.

The French method involves serving the dish in a run-out, i.e., shifting it to the guest's plate. This method is used in the work of waiters with high service technique.

The waiter's technique is as follows. When serving cold dishes and snacks, the waiter puts a folded handbrake on the palm of his left hand, on which he places the dish together with the device for layout, approaches the guest on the left and, leaning slightly towards him, lowers left hand with the dish at a slight angle so that the edge of the dish is above the edge of the plate. With his right hand, the waiter takes the device for laying out and shifts the dish, pressing his elbow to himself and moving his hand to the right.

The English method involves the use of a side table, sideboard or trolley, on which dishes are prepared in the immediate vicinity of visitors, for example, salad ingredients are mixed, cold dishes are portioned, and second courses are garnished. The English method is used to serve second courses of a complex layout (orly pike perch, colbert sturgeon, kebabs, chicken Kiev), sauce dishes (sturgeon in brine, steam sterlet, fillet in Madeira sauce). The waiter brings hot dishes of complex layout to the hall along with warmed small dinner plates and portioning devices. The dish with the product is installed on the left side of the side table. Then they put the plates, which should be turned to the waiter with the logo. The waiter brings the dish to the table for visitors and, holding it with a handbrake, shows the customer on the left side.

Having received permission, the waiter transfers the dish on the side table to the guests' plates: first - the main product, then the side dish. Particular care should be taken to shift the components of a complex garnish, avoiding mixing them.

First, one type of side dish is laid out on all plates, then the second, etc., distributing it evenly and creating colorful combinations. If there is sauce on the dish, then the main product is poured over it.

The Russian method provides for the arrangement of beautifully decorated and whole-cooked dishes on the table, as well as national dishes cooked in pots.

If guests have ordered a large assortment of cold dishes, they are placed on the table in vases, oval and round porcelain dishes. Appliances for layout are placed in all dishes: a fork - prongs down, and a spoon on top, handles of appliances are placed towards the guests.

Devices for laying out boiled, stewed and fried dishes - a tablespoon and a fork, baked dishes - a spatula. The table is served with an appropriate plate (snack bar, small dining room or dessert) and a device, depending on the type of dish and the method of its preparation.

To the right of it they put a dish brought in a round ram, a ceramic pot or a portioned frying pan on a plate with a carved paper napkin together with the device for unfolding and the guest himself transfers the dish to his plate. When serving culinary products on an oval cupronickel dish, a linen napkin is laid under it.

The European method differs from previous methods, primarily in table setting. The table is served with cutlery and snack utensils, a patty plate, a linen napkin, which is placed in front of the guest, glass, a device for spices, and flowers.

Waiters bring cold appetizers in advance, portioned on snack plates. The second hot dishes are served on heated small table plates covered with special cloche covers.

The waiter approaches the guest on the right, puts a plate with a lid in front of him, lifts it up and turns it over, then takes it to the back table. Second courses are served by the European method in small halls, as well as in the absence of auxiliary tables.

In luxury and high-end restaurants, combined service methods are used.

Rules for serving cold drinks.

Since ancient times, people have been preparing various cold drinks: refreshing, invigorating, thirst quenching.

Cold drinks are served at a temperature of 10-14°C in wine glasses, glasses, highball glasses, tumblers with ice or in jugs.

Iced tea with ice and lemon is served in a highball glass. 3-4 ice cubes are placed in a glass, chilled tea is poured, a slice of lemon is lowered on top. Served with a straw.

Glassee ice cream coffee - ready-made black coffee with added sugar and chilled to 10°C.

When you leave, coffee is poured into a glass with a thickened bottom, a scoop of creamy ice cream is placed and served immediately.

A glass, glass or glass is placed on a pie plate with a carved paper napkin, an ice cream spoon with the handle to the right and two coffee straws are placed on the plate.

Cocoa with ice cream. Cocoa is prepared with milk and sugar, cooled, poured into glasses and ice cream is placed on top. The glass is placed on a pie plate with a carved paper napkin and a teaspoon. Served with the right hand.

Chocolate with whipped cream. Chilled chocolate is poured into glasses, cream or spray cream whipped with powdered sugar is placed on top. Served in the same way as cocoa with ice cream.

Fruit soft drinks are prepared from fruits and berries. These include lingonberry water, cranberry, lemon, orange, apple drink, etc.

Serve chilled to 10C in glasses, wine glasses or glasses with ice and a straw.

If they are served in jugs, then the latter are placed on snack plates in linen napkins folded in the shape of a fortune teller or lotus. Ice with tongs is served separately in a cooler.

Rules for serving hot drinks.

Hot drinks have tonic properties and are served after dessert. Serving temperature 75°C.

Before serving hot drinks, all used utensils, including glasses, are removed from the table, leaving only a glass.

If the guests ordered liquor for tea or cognac for coffee, then the table is served with a liqueur or cognac glass.

A tea or coffee cup is placed on a saucer with a paper napkin in front of the guest on the right side with the right hand. A tea or coffee spoon is placed on a saucer in front of the cup with the handle to the right.

As a rule, sugar is served separately for hot drinks, then the handle of the cup is turned to the left. When serving some hot drinks (Warsaw coffee, Oriental coffee, hot chocolate), the handle of the cup is turned to the right, as these drinks are prepared sweet.

If hot drinks are served with milk, cream, lemon, then they are placed on the table to the right of the guest, and additions such as jam, honey, jam are placed on the left of the table. An invitation to taste a drink is considered by all peoples as a manifestation of hospitality.

Tea is best served in a thin porcelain cup and saucer. Black tea is brewed separately in a teapot and when tempered in a cup, tea leaves are combined with boiling water. Tea is served on the right.

The cup is placed in front of the guest with the handle to the left. A teaspoon is placed on a saucer with the handle to the right.

Additions (sugar, lemon) are served in sockets to the right of the guest.

If tea with sugar and lemon is served to several guests, then lump sugar should be served in a sugar bowl or bowl and sugar tongs should be placed on top. Granulated sugar is best served in a dispenser for bulk products. Lemon is served in a tray with a two-pronged fork for layout.

Tea is served in pairs in two teapots (infuser and topping). Each guest has the opportunity to drink one or more cups of a drink of various strengths, depending on taste and habits. Both teapots are placed on a painted tray to the right of the customer. When pouring tea leaves into cups, use a strainer. The table is served with teacups and saucers and teaspoons.

Sbiten is a traditional Russian drink made from honey and spices (cloves, cinnamon, nutmeg, ginger, cardamom, etc.). Served hot in tea cups.

Distinguish:

Ordinary coffee, the beans of which are roasted, which gives them a brown color and a characteristic taste, aroma;

Decaffeinated coffee obtained by isolating caffeine from beans before they are roasted;

Granulated instant coffee used in the organization of quick service to consumers in restaurants.

Coffee is prepared in a special dish - Turk (cezve) or coffee makers and machines for making espresso coffee (espresso) are used.

Turkish coffee and Oriental coffee have the same preparation technology, but differ in that in Oriental coffee, after preparation, the foam is sprinkled with rose water or rose oil (2-3 drops).

Coffee is served in two ways.

The first way - the waiter brings on a tray covered with a linen napkin, a cezve with coffee and a teaspoon, a coffee cup with a saucer, a coffee spoon, a glass of chilled boiled water. On the auxiliary table, he takes the Turk by the handle with his right hand, and with the help of a teaspoon carefully removes the foam with the help of a teaspoon and lifts it above the Turk. With his right hand, he pours coffee into a coffee cup, and then spoons the foam, which contains valuable aromatic substances. The waiter puts a cup of coffee in front of the guest on the right with his right hand. To the right of the guest is a glass of chilled water.

The second way - a coffee cup with a saucer and a coffee spoon is placed in front of the guest. On the left, on a pie plate with a carved paper napkin, a Turk with a teaspoon is placed. The handle of the Turk is directed to the left, and the handle of the spoon in front of the Turk is to the right. The guest himself lifts the foam with a spoon, pours coffee into a cup, then lowers the foam into the cup. On the right is a glass of chilled boiled water.

Espresso coffee is prepared in the service bar by a bartender using an espresso machine. For preparation, very finely ground coffee is used, the cup is preheated with steam. Coffee must be served quickly to the guest, avoiding foam settling. A cup with a saucer and a coffee spoon is placed in front of the guest on the right with the right hand, the handle of the cup is turned to the left. Sugar is served in the outlet, which is placed on the right.

Black coffee with cognac. Cognac is served separately in a brandy glass to a cup of black coffee.

In order not to impair the taste of coffee and cognac, they should not be mixed.

Coffee with milk or cream is served in cups with a capacity of 220 cm3. with saucer and teaspoon.

Cream and milk are served separately hot in a milk jug or creamer, which are placed on the table on the right on a patty plate.

Coffee Cappuccino (cappuccino). Steamed milk is added to espresso coffee, sprinkled with grated chocolate on top.

Black coffee with whipped cream (Viennese). Cream, whipped with powdered sugar, is placed on top of a cup of espresso coffee and sprinkled with grated chocolate.

A cup with a saucer and a teaspoon is placed to the right of the guest with the right hand.

Warsaw-style coffee is prepared with baked milk with added sugar and poured into cups.

When you leave, put hot milk foam in a cup. Served in the same way as Viennese coffee.

Cocoa is prepared with milk or cream, egg yolk. Served in a cup with a saucer and a teaspoon.

The cup is placed in front of the guest on the right with the right hand.

Chocolate with milk. Powdered or slab chocolate, pre-crushed, is diluted with a small amount of boiling water and hot milk is added. Served in the same way as cocoa.

3. Operation and purpose of the hot shop

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, broth cooking, preparation of soups, sauces, side dishes, main courses, as well as heat treatment of products for cold and sweet dishes.

In addition, the workshop prepares hot drinks and bakes flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths.

From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.

The hot shop occupies a central place in the public catering enterprise. In the case when the hot shop serves several trading floors located on different floors, it is advisable to place it on the same floor as the trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers.

The supply of these distributing finished products is ensured with the help of lifts. The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils. Dishes made in a hot shop are distinguished by the following main features:

The type of raw materials used - from potatoes, vegetables and mushrooms, from cereals, legumes and pasta, from eggs and cottage cheese, from fish and seafood, from meat and meat products, from poultry, game, rabbit, etc .;

Cooking method - boiled, poached, stewed, fried, baked;

The nature of consumption - soups, main courses, side dishes, drinks, etc.;

Purpose - for dietary, school meals, etc.;

Consistencies - liquid, semi-liquid, thick, puree, viscous, crumbly.

Dishes of the hot shop must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be developed according to technological instructions and maps, technical and technological maps in compliance with sanitary rules for public catering establishments.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, the range of culinary products sold through buffets and retail chain enterprises (culinary shops, trays).

The microclimate of the hot shop. Temperature according to requirements scientific organization labor should not exceed 23 ° C, therefore, supply and exhaust ventilation should be more powerful (air velocity 1-2 m / s); relative humidity 60-70%.

To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area. The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of release of finished products. Hot shop workers, in order to successfully cope with the production program, must start work no later than two hours before the opening of the trading floor.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).

The equipment for the hot shop is selected according to the standards for equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service. So, in restaurants where first courses are prepared in small batches, less stationary cooking pots are required than in canteens with the same number of seats.

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or organize several production lines - for preparing broths and first and second courses, side dishes and sauces.

The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks. restaurant drink food

The number of cooks in each department is determined by the ratio 1/2, i.e., in the soup department there are half as many cooks. In hot shops of low power, such division, as a rule, does not exist.

The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat and bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day. Labour Organization. Since the work in the hot shop is very diverse, cooks of various qualifications must work there. The following ratio of cooks in the hot shop is recommended: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%. The production team of the hot shop also includes kitchen utensils washers, kitchen auxiliary workers. The cook of the VI category, as a rule, is a foreman or a senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the technology of cooking and culinary products, prepares portioned, specialty, banquet dishes. The 5th class cook prepares and decorates dishes that require the most complex culinary processing. The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.). In small hot shops, the work of the shop is headed by the head of production.

Bibliography

1. Z.V. Vasilenko and T.I. Piskun. Catering establishments.

2. Organization of catering service (Kucher L.S., Shkuratova L.M., 2002).

3. Radchenko L.A. Organization of production at catering establishments.

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Raw materials, semi-finished products and finished products

Public catering enterprises receive raw materials, semi-finished products and finished products. Raw materials are products from which culinary products are produced according to the scheme: processing of raw materials - cooking - sale. Semi-finished products are products that have undergone primary processing at procurement enterprises, having a different degree of readiness. Dishes and culinary products ready for sale are called finished products.

Products manufactured by public catering establishments are perishable and require quick sale. Various products and raw materials used for cooking and culinary products are also not subject to long-term storage. In this regard, when organizing the technological process, public catering enterprises should ensure the maximum reduction in the periods of storage, processing of raw materials and the sale of finished culinary products.

Consumer demand for catering products varies depending on a number of factors (season, sales of certain food products in stores, etc.). Therefore, in order to correctly determine the volume of the production program and the range of products, it is necessary to take into account the demand of consumers for various types of dishes and culinary products.

Variety of processed raw materials, sales of products consumed locally in large quantities, and the direct impact of its quality on the health of the population require strict adherence to the rules sanitary regime in production and quality control. Therefore, of great importance for the proper organization of the technological process at catering establishments is the observance by cooks of the norms for investing raw materials in accordance with approved recipes, the organoleptic evaluation and rejection of ready-made dishes and culinary products.

An important factor that determines the characteristics production process catering establishments is their transfer to work with semi-finished products. The centralized and integrated supply of semi-finished products to enterprises creates opportunities for the most rational use of technological equipment, increased labor productivity, narrower specialization of workers, reduces the cooking process, and reduces production costs.

Characteristics of the production structure

The essence of the organization of production is to create conditions that ensure the correct conduct of the technological process of cooking.

Distinguish between enterprises with a workshop structure and a non-shop structure of production.

At enterprises with a small volume of production or working on semi-finished products, a non-workshop structure of production is established (snack bars, barbecue, dumplings). Here, all production processes are carried out by one or more teams that are subordinate to the head of production. Such an organization of labor makes it possible to use the work of cooks more efficiently, to practice combining professions, etc.

At large enterprises, a shop structure of production has been formed and procurement shops are being created (vegetable, poultry, meat, fish, meat and fish); pre-cooking (hot, cold); specialized (flour, confectionery, culinary). At catering establishments working on semi-finished products, a semi-finished products refinement shop, a greenery processing shop are organized. Technological lines are organized in each workshop. A production line is a production site equipped with the necessary equipment for a specific technological process. For example, in the cold shop of a large enterprise, there is a line for preparing salads and vinaigrettes, fruit drinks for drinks, in the hot shop - soups and main hot dishes.

This makes it possible to more rationally organize work, mechanize individual production processes, and rationally use the qualification skills of workers.

Basic requirements for creating optimal working conditions

To successfully express the production process in catering establishments, it is necessary to:

choose a rational structure of production;
production facilities should be located along the technological process in order to exclude oncoming flows of incoming raw materials, semi-finished products and finished products. Thus, blank shops should be located closer to storage facilities, but at the same time have a convenient connection with pre-preparation shops;
ensure the flow of production and the sequence of the implementation of technological processes;
correctly place the equipment;
provide workplaces with the necessary equipment, inventory, tools;
create optimal conditions labor.

Production facilities should be located on ground floors and oriented to the northwest. The composition and area of industrial premises are determined by the Building Code and Design Rules (SNiP II-L. 8-71), depending on the type and capacity of enterprises.

The area of industrial premises should provide safe working conditions and compliance with sanitary and hygienic requirements. The area consists of the useful area occupied by various technological equipment, as well as the area of passages.

The area of industrial premises is calculated by the formula:

S total \u003d S floor / K sp

where Stot is the total area of the workshop, m 2; S floor - the useful area of the workshop occupied by the equipment, m 2; K cn - area utilization factor, taking into account the passages between the equipment.

The optimal area of production premises, their rational placement and provision of production workshops with the necessary equipment are the main conditions, the fulfillment of which allows you to properly organize the technological process of cooking. When placing industrial premises, it is important to follow the sequence of the stages of the technological process.

Various types of equipment should be placed in production shops in accordance with the nature of the technological process, while observing the rules of safety and labor protection of workers. Thus, the distance between machines and devices should be from 0.7 to 1.0 m, and between the equipment and the wall - 0.7 m, between the working front of the plate and production tables - 1.2-1.5 m.

The practice of domestic and foreign enterprises has shown that it is most appropriate for modern enterprises catering linear principle of equipment placement. The lens is completed from separate sections specialized for performing certain technological operations. All sections must be the same in height and width (depth), and their length must be a multiple of a certain value (modulus) established for all sections. Equipment designed for completing such lines is called sectional modulated equipment.

The linear principle of arrangement of sectional equipment of all types ensures the sequence and convenient interconnection of the various stages of the technological process. It also makes it possible to create better working conditions for service personnel, provides convenience for the movement of intrashop transport.

To create the necessary working conditions for workers, the temperature regime in production facilities is of considerable importance. So, in the blank shops, the air temperature should not exceed 16-18°C, and in the hot shop - 22-25°C. Special ventilation systems must ensure the removal of superheated air, vapors and exhaust gases. To do this, install mechanical exhaust ventilation and supply and exhaust. During exhaust ventilation, stale air is removed from the premises by a fan, and fresh air enters through the pores of the walls or specially left channels and openings in the walls and coatings, as well as through the ventilation grills. With supply and exhaust ventilation, separate fans are installed in the premises, causing the movement and exchange of air, or ventilation supply and exhaust installations are equipped, installations when air enters and is removed through channels made of tin, brick or plastic, and its inflow is regulated by means of grilles. Such an installation consists of channels and fans, and air is sucked in using a system equipped with cleaning and moisturizing devices, heaters.

When using exhaust ventilation, the air suction from the production premises is stronger than from the trading floors, so the air from the hall moves towards the kitchen. However, often for the industrial premises of a restaurant (kitchen, washing, cold shop) ventilation by exhaust ducts is insufficient. The release of a large amount of heat, fumes, and moisture by machines and devices requires the use of mechanical supply and exhaust ventilation. Ventilation hoods should be located above the source of steam and heat. Above the main kitchen tile, a ventilation canopy is arranged to remove fumes and heat generated during cooking.

In the production facilities of some modern enterprises, automatic air conditioning units are used to create and maintain an artificial microclimate and set temperatures, humidity, air mobility and purity.

Industrial premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks, as well as stoves, boilers and other equipment. The sewerage system provides for the rapid removal of wastewater. Baths, sinks, washbasins are equipped with hydraulic seals that prevent the penetration of sewer odors.

Workplace organization

The workplace is a part of the production area where the employee performs certain operations, using the appropriate equipment, utensils, inventory, tools. Jobs at public catering enterprises have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the range of products.

The area of the workplace should be sufficient to ensure the rational placement of equipment, the creation of safe working conditions, as well as the convenient location of inventory and tools.

Workplaces in the workshop are located along the technological process.

Jobs can be specialized and universal. Specialized jobs are organized at large enterprises, when an employee performs one or more homogeneous operations throughout the working day.

Medium and small enterprises are dominated by universal workplaces, where several heterogeneous operations are carried out.

Each workplace must be provided with a sufficient number of tools, inventory and utensils.

Production shops

Large public catering enterprises have a variety of shops specializing in the types of processed raw materials and manufactured products: meat, fish, vegetables, hot, cold, confectionery. Warehouse, container, sanitary facilities and some other services are classified as auxiliary shops.

Workshop - administratively isolated primary production cell enterprises in which the mechanical culinary processing of raw materials, the preparation of semi-finished products or the production of finished products are carried out.

Figure 1 - The structure of production shops

With an increase in the capacity of the hall of the enterprise, its workshop structure also becomes more complicated, which makes it possible to improve the organization of labor and production. A workshop is singled out as an independent production unit in cases where this area of work specializes in the manufacture of certain products and several teams of workers work under the guidance of foremen (foremen).

blanks workshops

In the procurement workshops, they perform mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products to supply them to the hot shop of their enterprises, as well as pre-cooking enterprises (branches), culinary shops, small retail chains.

At enterprises with an average capacity of halls, the processing of meat, poultry and offal is concentrated in one workshop, as well as the processing of all vegetables. At enterprises with a small capacity of halls (up to 100 seats), two workshops are organized: meat and fish and vegetable.

When organizing blank shops, the flow of production and the sequence of technological processes must be achieved, for which they determine the processing lines for certain types of products. So, in the vegetable shop it is advisable to organize three technological processing lines: potatoes and root crops; onion vegetables; cabbage, greens and other vegetables.

At enterprises where meat and fish semi-finished products are prepared in one workshop, lines for processing meat, poultry, offal, and fish are organized.

The mode of operation of blank shops depends on the type of enterprise, the volume of production and the method of selling semi-finished products. The blank shops serving only the enterprise work, as a rule, in one (day) shift. In the evening, the cook on duty prepares portioned semi-finished products according to the orders of visitors.

Butcher shop

At the procurement enterprises, the output of semi-finished products is increasing every year. Many restaurants, cafes and canteens are supplied with natural, breaded and minced semi-finished meat products.

Its purpose is the production of semi-finished products from beef, pork, lamb, poultry and game. At enterprises with a large volume of production, supplying other catering enterprises with meat semi-finished products, a separate room is allocated for the meat workshop.

Processing of meat and fish at enterprises of small capacity with a complete production cycle can be carried out in one room, subject to the obligatory observance of the requirements of the sanitary regime.
Meat often comes frozen, so the first operation of the technological process of meat processing is defrosting, i.e. thawing. For this, special chambers and defrosters are used, where the carcasses are stored in a suspended state at a positive temperature.

Cutting the carcass into pieces - the next operation - is carried out using a band or circular saw. At small enterprises, the carcasses are divided into parts on a cutting table (a round block of hard wood) with a butcher's ax and a cleaver. A large chopper knife is used for chopping the bones of lamb, poultry, game, small bones and meat for stews are chopped with a small knife.

The meat is then deboned, trimmed and cut into portions. These operations are carried out on production tables with covers made of stainless steel, duralumin or marble. Deboning the meat, trimming the pulp and removing it from the bone are done using large and small boning knives, cleaning the meat and cutting it into portions - using large, medium and small knives (chef's troika). At the same time, large pieces are cut with a large knife, small pieces are cut with a medium one and the fillets are removed, and individual parts of the carcass are cleaned with a small knife and some other operations are performed. Chopped pieces of meat are loosened with a ripper or chopper.

In order to prepare minced meat at large enterprises, meat grinders, cutters, meat mixers with an individual drive are used, at small enterprises - universal drives with interchangeable mechanisms or table meat grinders are used.

When processing poultry, game and hide, large enterprises allocate a special room with a scorched forge, and small enterprises allocate special jobs.

Fish shop

Here the primary processing of fish and the manufacture of fish semi-finished products take place. The technological process of processing fish includes the following operations: thawing frozen fish, soaking salted fish, cleaning from scales, gutting and washing, cutting, preparing semi-finished products and storing them.

The fish is thawed in bathtubs with two compartments in running or periodically replaced water. Fish are unloaded from the baths with wire scoops. Flounder, repairing, sturgeon fish are scalded to facilitate further processing. For this purpose, hot water is supplied to the baths and a grate with handles is used. Large sturgeon fish are thawed on metal racks with a tray below at room temperature. To clean fish from scales, use a mechanical fish scaler or manual scrapers.

Fish are gutted with small chef's knives on special tables with a chute, back and sides. Heads, tails and fins are also cut off here. Tails and heads are cut off with a medium chef's knife on cutting boards, fins are cut off with scissors. After gutting, the fish is washed in a tub with two compartments and placed on baking sheets.

The preparation of fish semi-finished products is carried out on a separate table, where there are cutting boards, a set of chef's three knives, spices, and scales. At small enterprises, a meat grinder is used to prepare minced fish, at large enterprises - a universal drive with a set of mechanisms. Fish semi-finished products are stored in a chilled state for no more than 12 hours, fish mass - 6 hours.

vegetable shop

At the enterprises, the vegetable shop is located in such a way that, on the one hand, it is located not far from the vegetable storage warehouse, and on the other hand, it has convenient communication with cold and hot shops. In this case, conveniences are created for the delivery of potatoes and vegetables to the workshop, as well as the technological chain: warehouse - vegetable workshop (pre-processing) - hot workshop (final processing).

In modern specialized vegetable shops, the production of an expanded range of products can be organized: they can work production lines for packaging potatoes and vegetables in bags, a line for the production of peeled sulphated potatoes, a line for the preparation of potato and vegetable cutlets, fried crispy and side dishes, a line for the preparation of salads and vinaigrettes.

The need to use special equipment, which is selected depending on the capacity of the enterprise, dictates the features of processing vegetables of various types. So, sorting of potatoes is carried out at large harvesting enterprises in sorting machines. At small enterprises, where there is no possibility to install sizing machines, manual sorting of potatoes and root crops by size is not performed.

Potatoes and root crops are washed in special washing or washing-cleaning machines (in large enterprises) or potato peelers with a smooth disc (in small enterprises), as well as in bathtubs. The machines are loaded using a conveyor that delivers potatoes from the vegetable pantry bunker. The washed vegetables are transported by another conveyor to the cleaning machines, where the potatoes are cleaned and then further cleaned.

At large harvesting enterprises, where separate production lines for processing potatoes, root crops and other vegetables are organized, continuous cleaning machines are used for cleaning potatoes, and at medium and small enterprises, batch machines are used.

When cleaning potatoes, thermal and chemical methods can be used. In the thermal method, special high-temperature ovens or devices are used to peel potatoes, where potatoes are steamed. In the chemical method, potatoes are processed in a special apparatus with a solution of caustic soda.

Slicing is the next stage in the processing of potatoes and root crops. For this purpose, vegetable cutters are used that cut vegetables into strips, sticks, slices. Figured cutting of potatoes is carried out manually on cutting boards made of hardwood with the help of carving knives, notches, small and medium chef's three knives.

Cucumbers, zucchini, cabbage are processed manually. Shredding boards are used for chopping vegetables. Onions, garlic and horseradish are processed at a special workplace equipped with a fume hood. Prepared vegetable semi-finished products in wooden tubs, roots, as well as baskets are delivered to the hot shop.

It is necessary to strictly observe the rules of labor protection and safety in the vegetable shop. Only workers who know their device and have undergone special instructions may be allowed to work on machines. Work rules and safety posters must be posted near the machines. Employees are prohibited from putting their hands into the working chambers of potato peelers and vegetable cutters. The starting devices of the machine must be closed, and the machines must have proper grounding and zeroing. Containers for loading vegetables into the machine are allowed with a capacity of not more than 8–10 kg. Carrying goods for women is allowed weighing no more than 20 kg. To ensure the requirements of the sanitary regime, it is necessary to remove waste from the workshop in a timely manner.

The work of the vegetable shop is organized by the head of production.

Organization of work of the poultry shop

The centralized production of semi-finished products from chickens, processing of by-products is carried out by poultry-heading workshops. They process raw materials coming from poultry farms. specifications and technical instructions it is planned to prepare the following types of semi-finished products from poultry: carcasses of chickens and chickens; natural fillet and breaded fillet, chicken legs, turkey, chicken breast, tobacco chickens; thigh, drumstick chicken, turkey; offal of chickens, turkeys.

In addition to poultry, offal (kidneys, liver, tongues, heart, etc.) is processed in the workshop.

Preparatory workshops

cold shop

Its purpose is the preparation of cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When placing a cold shop, its convenient connection with the kitchen, where the products for the cold shop are thermally processed, and with the blank shops, from where the products are supplied to the cold shop, which are then sold without heat treatment, should be provided. Products from the cold shop are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop.

For the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups, a cold shop is organized. Its products are sold both directly in the hall, and in buffets and culinary shops.

Since a significant number of dishes and products are not subjected to heat treatment in a cold shop, it is necessary to observe especially strictly sanitary rules when organizing the technological process.

In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc.; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and distribution of cold dishes (10-14 gr.).

The production program of the workshop (plan-menu) includes the range and quality of prepared dishes and snacks, sweet dishes and cold drinks. Cooks of the 3rd, 4th and 5th categories work in the dining room.

To carry out the production program in the workshop, workplaces are provided that are equipped with equipment, utensils and inventory, depending on the type of technological and production operations performed.

The main operations carried out in the workshop are: cutting prepared products, portioning and serving cold dishes and snacks. In accordance with this, the workplaces of cooks are organized, appropriate equipment, inventory, and tools are used.

Based on the fact that dishes and cold snacks are prepared in the workshop not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from various types of raw materials.

The products of the workshop are mostly perishable, so refrigeration equipment is required: cabinets of sufficient capacity and refrigerators with additional shelves-grids for short-term storage of cooked products, a low-temperature counter and an ice maker.

A universal drive with a set of interchangeable mechanisms, as well as slicers, a ham-sausage cutter, a butter divider, a vegetable cutting machine, production tables with slides, refrigerated containers and a refrigerator are the main equipment of the cold shop.

Store products for salads and vinaigrettes in a slide. Cheese, sausage, aspic, etc. are stored in a refrigerator for a short time. Chopping boards and scales should also be on the table. Separate labeled boards are used for processing raw vegetables.

For the purpose of cleaning and cutting products manually are used special devices and tools: egg cutters, apple cutters, notches, etc.

Jelly, mousses, compotes are prepared from sweet dishes in restaurants, they sell canned and fresh fruits, ice cream with fruit and jam, whipped cream, etc. Special tools and equipment are needed for their preparation: juicers, trays, molds, blades, knives, devices for laying out dishes, tongs. On the desktop of a cook preparing sweet dishes, there should be a bath, a production table with a refrigerated cabinet, scales, various dishes, a specialized universal drive with interchangeable mechanisms for rubbing fruits, berries, whipping mousses, creams, sambuca.

When organizing the workplace for portioning cold dishes and snacks, a rack with clean dishes is placed to the left of the production table, shelves for tools and equipment are strengthened under the table cover, a slide for spices and seasonings and scales are installed on the table. On the right, a rack with trays for cooked meals and snacks is installed.

Many enterprises allocate a separate workplace for making sandwiches.

Some ice cream shops, children's cafes and large restaurants prepare ice cream from dry or liquid mixtures. For this purpose, a freezer is installed. Small restaurants and cafes sell ice cream coming from cold stores.

The foreman, who organizes the release of dishes and controls the quality, manages the work in the cold shop. Chefs of the 5th and 6th categories prepare the most responsible and labor-intensive custom and banquet dishes, portion them and decorate them. Cooks of the 4th category prepare food: boil potatoes and vegetables, fry meat and fish semi-finished products for cold dishes, cut vegetables, and process herring.

Hot shop

This is where the cooking process ends.

In the hot shop, heat treatment of products and semi-finished products is carried out, broths are cooked, soups, sauces, side dishes, main courses are prepared, flour culinary products are baked - pies, pies, etc., used as a side dish for first courses, and they also perform heat treatment of products for cold and sweet dishes.

Semi-finished products from the milestones of the blank shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has convenient communication with the cold shop and is adjacent to the distribution, as well as to the washing table and kitchen utensils.

If the enterprise has several halls located on different floors, then in this case the hot shop can be located on the same floor as the main hall with the largest number of seats. Finished products are delivered to the rest of the halls by lifts and lifting elevators, and at the distribution they are heated with the help of food warmers.

The work of the hot shop, as well as other production sites, largely depends on the proper organization of workplaces, equipping them with appropriate equipment.

Large enterprises are equipped with technological lines for the preparation of first and second courses, sauces, side dishes. The equipment is arranged in three parallel lines: in the middle part of the workshop, they install in one line thermal equipment, and on both sides of it, workplaces are equipped to prepare products for heat treatment. On a specially equipped line, products for first courses are processed, on the other - for second courses, sauces and side dishes.

The hot shop is equipped with stoves, cooking pots with cold and hot water supply, ovens, electric frying pans, refrigerators, racks, production tables, etc. At large enterprises, hot shops can have two sections: soup - for preparing first courses and sauce - for cooking second courses, side dishes, sauces.

The preparation of first courses in the soup department begins with boiling broths, for which electric and gas boilers of various capacities and boilers are used.

At the workplace of the cook there should be desktop scales, a set of chef's three knives, cutting boards. For cutting, chopping, rubbing vegetables, they use a universal drive with special mechanisms, a mashing machine, for browning vegetables - electric frying pans, for supplying hot water - continuous boilers. In addition, at the workplace of a cook preparing soups, a refrigerated metal rack with spices and seasonings (slide) is arranged.

In connection with the manufacture of a relatively wide range of first courses in restaurants, the set of Gorka products is quite diverse: pickles, onions sautéed with tomatoes, chopped herbs, olives, black olives, lemon, croutons, etc.

In the hot shop of modern public catering enterprises, when organizing the workplaces of cooks, sectional equipment is used using the linear principle of its placement. All thermal sectional equipment is installed in line with one-way service. The depth of sectional equipment should not exceed 1 m.

They use various options for arranging sectional equipment, depending on the capacity of the enterprise, the size of the kitchen and its layout. In small kitchens, heating equipment is placed along the walls with local ventilation exhausts.

Parallel to the line of thermal equipment, a line of production tables is placed. In larger kitchens, several jobs are allocated for cooks preparing soups, second courses, and in accordance with this, equipment is placed around the perimeter of the room, against the wall, etc. It is recommended to install certain types of heating equipment parallel to each other.

In order to prepare first courses, along with boilers of various capacities, frying pans for stewing vegetables, production tables with a built-in bathtub and small-scale mechanization devices are installed.

Second courses are prepared in boiled, fried, stewed, baked, stewed form in the sauce department. To improve the quality of dishes, the specialization of cooks in preparing dishes of a certain type, which is carried out at large enterprises, is of great importance.

The main equipment of the sauce department was a fire, gas or electric stove. Currently, specialized equipment is becoming more common for the preparation of second courses - electric, gas and steam boilers for cooking vegetable and cereal dishes, electric frying pans for frying products in the main way and in deep fat, barbecue ovens, electric fryers, ovens and other equipment.

A special workplace is allocated for the preparation of fish dishes. In small canteens, where there is no possibility for division of labor and specialized equipment is not used, the chef's workplace is a table and a stove located at a distance of at least 1.5 m from each other. The workplace of the cook must be equipped with a refrigerator for semi-finished products and a rack. It is also necessary to have dial and postal scales, cutting boards, sets of knives and other tools, vessels with spices and seasonings.

When placing a workplace in a restaurant, the convenience of serving cooked dishes to the waiters in portions directly from the stove is taken into account.

When organizing the workplaces of cooks preparing second courses, the use of sectional equipment with a linear arrangement gives great advantages. In order for all thermal equipment to be used strictly for its intended purpose, the second course cooking lines are composed of the following sections: a stove with a continuous frying surface, stoves with burners, deep fryers, a special oven. The heating line is complemented by food warmers for storing side dishes, second courses, production tables with a built-in bathtub and a refrigerated container.

The work of the hot shop in the restaurant is headed by a cook of the 6th category, who is responsible for the organization of the technological process, the quality and compliance with the yield of cooked dishes. He prepares custom-made and banquet dishes. In the brigade of cooks responsible for preparing second courses, there are several cooks of the 5th and 6th categories, not counting the foreman.

Specialized workshops

Confectionary shop

In the production structure of the enterprise, the confectionery shop occupies a special place. It works independently, regardless of the hot shop.

The confectionery shop includes rooms for kneading dough, cutting and baking, preparing cream and finishing products, processing eggs, proofing yeast dough.

Its purpose is the production of flour confectionery and culinary products. The products of the confectionery shop are supplied for sale not only to the main enterprise, but also to culinary shops, home kitchens, buffets, and pre-cooking enterprises.

The confectionery shop is a separate production that operates independently of the kitchen.

It includes dough mixing, dough cutting, baking, cooling departments, rooms for finishing products, for preparing minced meat, washing for eggs, dishes, containers, and an expedition. In addition, restaurants provide a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry for finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products, in which puff pastry is cooled, washing equipment and sterilization of pastry bags.

The layout of the premises of the confectionery shop should correspond to the sequence of operations of the technological process and exclude the possibility of oncoming flows of raw materials and finished products.

When cutting and shaping confectionery products, a dough divider, various molds, recesses are used. At the workplace of the confectioner, there should be a production table, a chest for flour, a mobile bowl with dough, scales, a box for knives, mobile racks with confectionery sheets for prepared products.

The dough is rolled out using a dough sheeter, which allows you to get a layer of dough of the required thickness. The workplace should have a refrigerator for cooling butter, as well as for cooling dough in the manufacture of puff products.

In order to prepare fillings, minced meat, syrup and fudge, a small stove (gas or electric) is installed and a meat grinder, a mashing machine (from a universal drive) are used.

Baking of confectionery products is carried out in confectionery and baking cabinets.

Also used are baking ovens that run on electricity, solid, liquid or gaseous fuels. In confectionery cabinets, you can maintain a certain mode.

When decorating confectionery products, separate production tables are used, and at large enterprises, special rooms are allocated for this purpose. Desks should have drawers for tools; a tripod for pastry bags is fixed on the table covers, a syrup tank and scales are installed. Mobile racks should be located near the work tables for the delivery of finished products to the cold store or to the expedition.

The confectionery shop should have its own washing department for washing dishes and equipment. In a bathroom with two or three compartments, the dishes are washed with soda, then rinsed with a 2% bleach solution. It is especially important to monitor the cleanliness of pastry bags and tubes, as even the slightest residue of cream can lead to bacterial contamination. Therefore, this inventory is processed in an autoclave, then rinsed in a bath of clean water.

Washing kitchen utensils

Washing kitchen utensils at all catering establishments is located next to the hot shop and the food waste chamber. In the washing room there should be underwares on which they put the dishes received for washing, containers for food waste, bathtubs with two compartments, racks with shelves for drying washed dishes, a ladder for draining water.

A dishwasher solves the problems of washing dishes, but in the absence of a dishwasher, you have to do it manually.

The used utensils entering the washing room are preliminarily cleaned of food residues using wooden spatulas and washed in the first compartment of the washing bath with brushes or washcloths in hot water using detergents. Then, in the second compartment, the washed dishes are rinsed with hot water (90°C). If there are remains of burnt food on the walls of the dishes, warm water is first poured into the dishes to allow the crust to get wet. Leftover food is collected in buckets with lids and then delivered to the food waste storage room. Dishes of different purposes are not allowed to be washed in the same water.

Cutting boards are washed, then they are poured over with boiling water in the same way as dishes.

Treat the cooking pots with water at a temperature of 50°C using brushes and rinse with hot water not lower than 70°C. Detergent is allowed.

Kitchen utensils in small enterprises are washed in a washing tableware. To do this, install a bath with two compartments and a rack, and the washing room is separated by a partition in the form of a barrier.

Handout

At enterprises where visitors are served by waiters, a distributing room is located on the production area. It should be conveniently connected to the kitchen, buffet, bread slicer, washing tableware, cold shop, have sufficient width for the normal movement of waiters with trays and carts. In this case, the distribution area is separated from the trading floor by a solid wall or a sliding partition. At enterprises with self-service visitors, distribution rooms can be located both on the hot shop area and on the trading floor.

In order to ensure the convenience of the work of waiters and distributors and maintain the required temperature of dishes in the hot shop, heating cabinets are installed in which utensils for serving hot dishes are placed. It is also recommended to install ice makers that could be used by waiters.

When serving dishes, certain utensils are used. First courses in restaurants are sold in cupronickel soup bowls with a capacity of one to three or more servings. Broths and pureed soups are released in bouillon cups. For the holiday of second courses, cupronickel dishes are used for one, two, three servings. Dishes with sauce are released in round dishes with lids - rams, cold dishes and snacks - in porcelain dishes.

The waiter, receiving a dish from the distributor, should pay attention to its design.

The appearance of the dish should be aesthetically attractive, appetizing, the main product should be located against the brand name depicted on the plate. If the serving consists of two pieces, such as meat, the distributor stacks them so that they cover each other's length. The garnish is laid on the side, in a slide. With a complex side dish, you should pay attention to the combination of colors of the individual components of the side dish, for example, vegetables of different colors and fresh herbs.

Release of products must be fast, of a certain weight and temperature. The temperature of the first courses and hot drinks during the holidays should not be lower than 75°С, the second - 65°С, sauces - 75°С, cold and sweet dishes - 7–14°С, custom (portioned) dishes - 80–90°С . In enterprises operating according to the self-service method, the temperature of the first and second courses should be 10 ° C higher.

Certain periods of storage of ready meals are set for distribution, which are determined by the need not only to comply sanitary requirements but also the preservation of taste. By the beginning of peak hours in the cold shop, various types of vegetable side dishes should be prepared and decorated for their uninterrupted supply for distribution of the enterprise. The shelf life of ready meals is 2 hours. After the expiration of this time, the entire portion can be rejected.

In restaurants where, in most cases, dishes are served from the stove, on a dispensing counter located at some distance from the stove, they place a slide for spices and seasonings, utensils required for dispensing dishes, dispensing tools: pouring spoons with a capacity of 0.25–0.5 l, sauce spoons with a capacity of 25–30 cm, forks with ejectors, spatulas, tongs, two-kilogram dial scales.

Storage facilities

The warehousing facilities of public catering enterprises include refrigerated chambers for storing perishable products and semi-finished products, unrefrigerated pantries for storing dry products, vegetables, rooms for storing inventory, linen and other items of material and technical equipment.

The areas of storage facilities are determined depending on the nature of the enterprise. For example, in restaurants that use raw materials, cold rooms, as well as pantries for storing dry products, must have a larger area than in pre-cooking enterprises, where there is no need to store raw materials. At small enterprises (no more than 50 places), various perishable products can be stored in one chamber, but in compartments or labeled containers specially designated for each type of product. At large enterprises meat, fish, gastronomic products must be kept in separate chambers. Restaurants usually have separate pantries for bread, as well as rooms for storing wine and vodka products, soft drinks, and fruits.

Pre-cooking and procurement enterprises supplying semi-finished products should include expeditions with refrigerated chambers for short-term storage of products before shipment.

There are certain requirements for the placement of storage facilities. They should be located on the same level, and the layout provides for a convenient connection with the production workshops. Warehouses (pantries) are equipped with shelving, cabinets, chests, bins, stockpiles, scales. Refrigerated chambers should have underwares, mobile racks, lattice shelves, hanging beams with hooks.

To store various groups of goods in warehouses, a certain temperature regime and appropriate humidity are maintained. When placing products in pantries, certain rules must be observed:

products should not be placed near water pipes, heating systems, cooling devices;
products must be located at a distance of at least 20 cm from walls and floors;
walls and ceilings of pantries should be smooth and easy to sanitize;
in uncooled pantries, both natural and artificial lighting are allowed, in pantries for storing vegetables - only artificial lighting;
in the pantries of small enterprises there may be natural ventilation, in the pantries of enterprises with more than 100 places - supply and exhaust ventilation.

For the storage of goods, their properties and specific features should be taken into account: hygroscopicity, ease of perception of odors, the possibility of changing quality under the influence of sunlight. It is necessary to ensure an acceptable commodity neighborhood.

NOT ALLOWED joint storage of goods with a pungent odor, such as fish, together with goods that easily perceive this smell (fruit, tea, etc.). Raw materials and finished products are stored separately. Cooled and chilled meat (carcasses) is stored suspended on tinned hooks on a hanging track or on hangers, ice cream is stored in stacks. Racks are used to store frozen poultry, and boxes are used for chilled poultry. For storage of chilled fish of partial breeds, baskets or boxes are used, where crushed ice is added. Sturgeon fish is kept suspended on tinned hooks.

Certain requirements must be observed when storing dairy products. They are stored in a refrigerated chamber at a temperature of 1 to 6°C and a relative humidity of 80 to 85%. Butter is stored on the shelves of racks, in containers or in pieces in parchment, cheeses - heads stacked on the shelves so that they do not touch each other.

Cottage cheese, sour cream are stored in barrels with lids, milk - in the container in which it was received.

Gastronomic products - sausages, sausages - are stored suspended on tinned hooks or in boxes upholstered in galvanized iron.

Potatoes and vegetables are stored in basements with artificial lighting (at an air temperature of 2 to 5 ° C and a humidity of 80–90%), in bins with a layer no higher than 1.5 m or in boxes; pickles - in barrels; sauerkraut - in barrels under oppression; berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, sieves.

Bottles with wine, mineral water are stored in a horizontal position in cabinets with sliding doors or in boxes; alcoholic beverages, soft drinks - in stacks, six boxes high. The air temperature should be from 8 to 15 ° C, and humidity - 70-75%. Bottles of wine are viewed in the pantry using a special light screen.

Warehouses should be equipped with a variety of tools: chef's, gastronomic, cheese knives, choppers, meat axes and saws, wooden spatulas, stainless steel spoons, ovoscopes, a tool for opening containers, etc.

The shelf life of raw materials in the warehouse of the restaurant depends on its type, location, distance from food depots, climatic conditions of the area.

All food products that are stored in a warehouse must be labeled with the release date and expiration date, as well as with the name and details of the supplier or manufacturer. The data on the label must match the data on the bill of lading and entered in the product movement log.

Raw materials from the warehouse are released to the production departments of the restaurant, to branches and buffets on the basis of an application. During the receipt of products received from the warehouse, they are checked for compliance with the invoice in terms of assortment, weight and quality.

In large restaurants, schedules are set for the release of goods from the warehouse, warehouse workers prepare the goods in advance. It is necessary to reload products from the supplier's containers into clean, labeled intrashop containers directly in the chamber. It is forbidden to import or bring products to the workshops in the supplier's container.

Operational production planning

The essence of operational planning is to draw up an enterprise program. The issues of planning the program of the enterprise are handled by production managers, heads of production departments, foremen of cooks.

Operational planning of production is carried out in a certain sequence, therefore, at each stage, it is necessary to create certain organizational conditions that contribute to the proper organization of the technological process, the rational organization of labor, and the precise fulfillment by each employee of his duties.

Operational planning the work of the production of blank enterprises

To draw up the production program of a procurement enterprise, the following data are required: the range of products (semi-finished products, culinary products, flour confectionery products) the technical equipment of the enterprise; a network of public catering and retail chains that have entered into contracts with a harvesting enterprise or specialized harvesting shops; the range and quantity of products required for these enterprises; the volume of semi-finished products produced by food industry enterprises for pre-cooking enterprises.

An important place in the operational planning of production is occupied by the dispatching service. The operational planning of the production of a blanking enterprise and specialized blanking shops is carried out in the following sequence. The enterprises with which the contract is concluded make daily orders for semi-finished products, culinary and flour confectionery products and transfer them to the procurement enterprises in the dispatch services (departments). The received orders in the dispatching service are summarized for all types of products and transferred to the shops in the form of a daily production plan. One copy of the order goes to the expedition for subsequent order picking. Applications are accepted one day before their execution. This is explained by the fact that the production workshop needs to obtain in advance the required range and quantity of raw materials, products for the implementation of the technological process of manufacturing products on demand.

Semi-finished products and culinary products are produced in accordance with the specifications, OSTs, as well as the data of the Collection of waste and loss standards during cold and heat processing of raw materials.

To calculate the yield of semi-finished vegetable products, use the formula:

where P o.p. - mass (net) of vegetable semi-finished products, kg; R o. - mass of vegetable raw materials (gross), kg; N is the waste rate depending on the type of raw material and the season according to the Collection of Recipes for Dishes, %.

To calculate output semi-finished meat products from a given mass of raw materials, the formula is used:

where Q m.s. - the number of semi-finished meat products of this type (pieces, servings, kg); Q m - mass of meat (gross), from which semi-finished products are produced, kg; β - % considering specific gravity the corresponding parts of meat (in a stripped form) during a culinary cut; g p - mass of a portion of a semi-finished product, kg (according to the Collection of recipes).

Operational planning in enterprises with a full production cycle

Each public catering enterprise must have a monthly turnover plan approved, and on the basis of this plan, a production program for the day is drawn up.

In restaurants where the range of dishes is very large, the menu mainly includes ordered portioned dishes, so it is difficult to plan the number of dishes released in advance, but, given past experience, it is possible to plan the release of the number of semi-finished products in the restaurant (when processing meat, poultry, fish) and how many products need to be received per day from warehouses.

In catering establishments with a certain contingent of consumers (canteens with manufacturing enterprises, educational institutions, children's institutions, rest homes, etc.) you can more clearly plan the work of production for every day.

Operational planning of production work includes the following elements:

drawing up a planned menu for a week, a decade (cyclic menu), on its basis, the development of a menu plan that reflects the daily production program of the enterprise; preparation and approval of the menu;
calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;
registration of the requirement for an invoice for the release of products from the pantry at the production site and the receipt of raw materials;
distribution of raw materials between workshops and determination of tasks for chefs in accordance with the menu plan.

The first stage of operational planning is the preparation of a planned menu. The presence of a planned menu makes it possible to provide a variety of dishes on the days of the week, to avoid repetition of the same dishes, to ensure a clear organization of the supply of raw materials and semi-finished products, timely sending applications to wholesale depots, industrial enterprises, to properly organize the technological process of cooking and the work of production workers. The planned menu indicates the range and quantity of dishes of each item that can be prepared on this enterprise by day of the week or decade. When drawing up a planned menu, the qualifications of cooks, consumer demand, the possibility of supplying raw materials and the seasonality of raw materials, and the technical equipment of the enterprise are taken into account.

The second and main stage of operational planning is the preparation of a menu plan. The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.

It contains the names, numbers of recipes and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

The main factors to consider when compiling the menu are: the approximate range of products recommended for catering, depending on its type and type of ration provided, the availability of raw materials and their seasonality.

An approximate assortment of dishes (assortment minimum) is a certain number of cold dishes, hot dishes, drinks typical for various catering establishments (restaurants, canteens, cafes, etc.).

When drawing up a menu plan, it is necessary to take into account the availability of raw materials in pantries and its seasonality. Dishes and snacks included in the menu should be varied both in terms of types of raw materials and methods of heat treatment (boiled, poached, fried, stewed, baked); The qualification composition of employees, production capacity and equipment of its trade and technological equipment, as well as the labor intensity of dishes, i.e. are also taken into account. the time it takes to prepare a unit of product.

By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.

At catering establishments with a free choice of dishes, operational planning begins with the preparation of a one-day menu plan in accordance with the turnover.

Calculation of raw materials and preparation of tasks for teams of cooks. Operational control over the work of production

The calculation of the amount of raw materials and products needed for cooking is based on the menu plan and the Collection of recipes for dishes and culinary products.

In addition to calculating raw materials for cooking, a separate calculation is made of raw materials for the production of flour confectionery and culinary products sold through a culinary store, then a summary table for calculating raw materials is compiled.

Based on these calculations, an invoice requirement is drawn up for receiving products from the pantry. Then the production manager gives tasks to the foremen of the workshops or workers on the implementation of the production program for the next day and releases them the products.

The task indicates the names of dishes and the quantity, the schedule for the release of their batch, i.e. the number of dishes of each type, which must be released by a certain time, taking into account the sale of dishes for distribution.

Employees of the vegetable shop of an enterprise with a full production cycle are given an order for the production of semi-finished products. The amount of raw materials required to complete the task (Q gross) is calculated from the given net weight, taking into account the percentage of waste during the processing of raw materials depending on the season

If a public catering enterprise starts work at 7-8 in the morning, then semi-finished products are prepared in the evening of the current day. If the enterprise starts work late, at 11-12 o'clock, then the cooks start their duties 2-3 hours before the opening of the trading floor.

The task of preparing dishes and culinary products is the daily work plan of each team of cooks. On the basis of the assignment received, the foreman or senior cook arranges the cooks in the work areas and organizes control over the progress of the production assignment.

At the end of the working day, cooks report to the foreman or directly to the head of production on the number of semi-finished products or ready-made dishes produced according to the assignment received and the actual implementation of the dishes. Financially responsible persons keep an operational record of the movement of raw materials and finished products and monitor the consumption of products, ensure compliance with the norms for investing raw materials.

Regulatory documentation of catering establishments

Collections of recipes for dishes and culinary products along with industry standards and specifications are the main regulatory and technological documents for public catering enterprises. Applicable: Collections of recipes for dishes and culinary products, 1981-1983, 1994, 1996; Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia, 1992

In dietary canteens and departments, the Collection of recipes for dishes and dietary nutrition for public catering establishments, 1988, is used. The collections contain recipes, cooking technology, as well as norms for the consumption of raw materials, the yield of semi-finished products and finished products, recommendations for the interchangeability of products. The recipes indicate: the names of the products included in the dish, the norms for investing products in gross and net weight, the yield (weight) of individual finished products and the dish as a whole.

The investment rates for gross weight products are calculated in recipes for standard raw materials of the following conditions: beef and lamb - 1st category, meat pork, offal (except udder) - frozen, udder - chilled; poultry (hens, chickens, geese, ducks, turkeys) - half-gutted 2nd category; fish - large frozen or all sizes, uncut, with some exceptions; for potatoes, waste standards are adopted until October 31, for carrots and beets - until January 1, etc. In each Collection of recipes for dishes and culinary products, the conditions of all types of raw materials and products are indicated.

When using raw materials of a different condition for cooking than those provided for in the recipes, the rate of input of raw materials by gross weight is determined by recalculating based on the net weight indicated in the recipes, the value of which remains constant, and the percentage of waste established according to the Collection of Recipes for raw materials of the corresponding condition. When using raw materials of other standards or substandard raw materials, the norms for the output of dishes should not be violated.

The appendices to the Collection contain tables for calculating the costs of raw materials, the yield of semi-finished products and ready meals, the amount of losses during the heat treatment of dishes and culinary products, the norms for the interchangeability of products in the preparation of dishes.

In order to best meet the demand of consumers, catering enterprises can develop new recipes for dishes and culinary products. Recipes for signature dishes are developed taking into account the approved standards of waste and losses during cold and heat processing of various products. They must have a novelty of cooking technology, high palatability, originality of design, and a successful combination of products. For all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the enterprise: STP, TU, technical and technological technological maps. The collection of recipes is guided in the preparation of calculation cards, which indicate the rate of investment of raw materials, the yield and sale price of the finished dish, technical and technological and technological maps.

Technological cards

The high quality of finished products is made up of many factors, one of them is compliance with technological requirements for food processing and cooking at all stages of the production process.

Cooks and confectioners should be provided with technological maps at their workplaces. These cards are drawn up for each dish, culinary or confectionery product on the basis of the Collection of Recipes used at this enterprise.

Technological maps indicate: the name of the dish, the number and version of the recipe, the rate of input of raw materials in gross and net weight per serving, as well as the calculation for a certain number of servings or products prepared in boilers of a certain capacity, the output of the dish is indicated. The cards also provide a brief description of the technological process of preparing the dish and its design, draw attention to the sequence of laying the products depending on the timing of their heat treatment, characterize the requirements for the quality of the dish, the coefficients of the complexity of the dish.

Technological maps are compiled in the prescribed form, signed by the director, production manager and calculator and stored in the production manager's file cabinet.

Technical and technological maps (TTK) are developed for new and specialty dishes and culinary products - those that are developed and sold only in this enterprise. The term of the TTC is determined by the enterprise itself. TTK includes sections:

Name of the product and scope of TTK. Indicate the exact name of the dish, which cannot be changed without approval; provide a specific list of enterprises (branches) that are given the right to produce and sell this dish.
List of raw materials for the manufacture of dishes.
Requirements for the quality of raw materials. Be sure to make a record that the raw materials, food products, semi-finished products for this dish (product) comply with regulatory documents (GOSTs, OSTs, TUs) and have certificates and quality certificates.
Bookmark rates, raw materials in gross and net weight, output rates for semi-finished products and finished products.
The description of the technological process, the mode of cold and heat treatment, which ensure the safety of the dish, is given by the food additives, dyes, etc. used.
Requirements for registration, submission, implementation and storage. The design features, the rules for serving, the procedure for selling, storing should be reflected (in accordance with GOST R50763-95 "Public catering. Culinary products sold to the public.")
Quality and safety indicators. Indicate the organoleptic characteristics of the dish (taste, smell, color, texture), physico-chemical and microbiological indicators that affect the safety of the dish.
Indicators of nutritional composition and energy value. They provide data on the nutritional and energy value of the dish, which is important for the organization of nutrition for certain groups of consumers (dietary, therapeutic and prophylactic, baby food, etc.)

Each technical and technological map receives a serial number and is stored in the company's file cabinet. The TTK is signed by the responsible developer.

The regulatory and technological documentation used by public catering enterprises also includes: industry standards (OST), enterprise standards (STP), technical specifications (TU) and technological instructions (TI) for products produced by industrial and procurement enterprises to supply other enterprises .

Industry standards (OST) are the main regulatory document regulating the production of semi-finished products and culinary products. OSTs are developed and approved by the ministries of meat and dairy industry, food industry, fisheries, which produce products for public catering.

Specifications (TS) are developed by the Research Institute of Public Catering, which is the basic organization for the standardization of public catering products. Specifications - this is the main regulatory document that determines the production of semi-finished products only at public catering establishments. OSTs and specifications contain requirements for the quality of raw materials and semi-finished products in terms of organoleptic and physico-chemical indicators.

Technological instructions (TI) are introduced simultaneously with the standards (technical specifications). They are the main technological documents that determine: the range of produced semi-finished products; quality requirements and consumption rates of raw materials; procedure for carrying out technological processes; packaging and labeling requirements; conditions and terms of storage and transportation.

Enterprise standards (STP) are developed for culinary products with non-traditional methods of cold and heat treatment, for new processes.

The STP project is coordinated with the territorial sanitary and epidemiological service. The STP is approved by the head of the enterprise for a period approved by him.

The technological process set out in the STP must provide the safety indicator and requirements established by state acts. STP cannot violate GOSTs.

Catering

The national economy of the country is a complex system that includes sectors of the economy, industries, economic organizations, enterprises, etc. All of them have certain connections with other subsystems, due to the commonality of goals and ways to achieve them.

Public catering occupies a special place in the national economy. Its specificity lies in the fact that the subjects of this sphere carry out not only the sale of consumer products, but also its production, as well as catering and social events.

Catering is a sub-branch of trade that specializes in the production and sale of ready-to-eat food to serve the process of food consumption by the population.. Public catering also refers to the very process of food consumption in industry enterprises: canteens, restaurants, cafes, snack bars, etc. Public catering is one of the forms of social division of labor, as it takes over part of the functions of retail trade and part of the functions of retail trade and part of the functions of the household in the field of catering.

Catering does not aim to completely replace home-cooked food, but it does complement it and make it less labor intensive. Public catering is designed to solve a number of important economic and social problems in the field of organizing the consumption of food products and serving the population.

First, catering saves workers' free time by relieving them of the need to purchase food from the retail trade and the laborious work of preparing food at home. It facilitates domestic work, especially for women, creating prerequisites for their greater involvement in labor and social activities, providing best opportunities raising children.

According to some estimates, buying food, preparing food and eating it at home takes up 40% of a family's free time and requires 5-6 times more labor costs than in public catering. More than 75 billion hours a year are spent preparing and eating food at home.

Nutrition, which is one of the forms of consumption, along with production, distribution and circulation (exchange) is an integral element social reproduction. Satisfaction of the population's personal needs for food provides for its production and organization of consumption, which arise and develop in close connection with the material conditions of life and act in an individual or social organizational form. In the second case, food is produced and consumed on a mass scale at special enterprises: in canteens, cafes, restaurants, etc.

Public catering as a sub-sectoral trading system has many special enterprises, uses a significant amount of equipment, raw materials, money and other resources, has qualified and professionally trained personnel. All this allows the use of perfect cooking technology. The economic content of the activity of these enterprises allows us to attribute them simultaneously to the spheres of material production, circulation, services and consumption. Performing the functions of production, sale and organization of food consumption, as a rule, organically connected and coinciding in time and space, public catering enterprises satisfy only one of the basic personal needs of people. The objects of sale on the market are ready-to-eat food and services for its social and organizational consumption.

The essence of the industry lies, first of all, in the economic functions that express its main purpose. Catering establishments perform three interrelated functions- produce products, sell them and organize consumption.

food production It is designed to restore the energy of a person expended in the process of labor.

In catering establishments, food is prepared, that is, its processing. In this sense, catering can be considered as a branch of production. By implementing production, public catering is approaching the food industry in its activities. The products of the food industry require mainly further refinement and heat treatment, withstands long periods of storage, is subject to transportation and is sold through retail and catering enterprises. Food industry enterprises are not directly connected with consumers of their products.

The production and organization of public catering production has a completely different character. The products of public catering enterprises are ready for direct consumption, they cannot withstand a long period of storage and transportation. All this requires urgent implementation and consumption. Therefore, the function of production in public catering enterprises and the organization of its consumption are combined in time and space, i.e. geographically, as a rule, in one room.

Therefore, public catering enterprises are directly connected with consumers of their products. At the same time, by selling its products, it participates in the process of exchange, and thus merges with the trade in consumer goods (retail trade). A significant part of food products is sold to the population through the public catering system, most of which is processed into ready-made food. When selling these products to consumers, the same process of exchanging goods for cash income of the population takes place, as in retail trade. Therefore, in public catering there is a retail turnover. From this point of view, public catering can be considered as an integral part of the retail trade that satisfies the population's demand for food. Since there are commodity-money relations in society, and the products produced take the form of goods, they are sold in exchange for the monetary income of the population. Therefore, catering inherent implementation function.

In the process of production, enterprises create products that have a use value that is different from the use value of food products used in the enterprise as raw materials. Commodity circulation in the field of public catering is manifested in a change in the forms of value and a change in the owner of the product. Manufactured products are exchanged for cash incomes of the population and enter into personal property, thus moving to the final stage of the movement of the product - the sphere of consumption.

Consumption management function is a specific function of public catering, since it is not inherent in any other industry. The importance of the function of organizing the consumption of culinary products is increasing due to the increase in the number of people using the services of public catering establishments.

The organization of consumption is associated with the provision of services to consumers. It is carried out by creating conditions for the population to eat during the working day or outside. working time. In accordance with GOST R 500761-95 “Catering services. General requirements» there are certain requirements for catering services. The catering service is the result of the activities of entrepreneurs and citizens-entrepreneurs to meet the consumer's needs for food and leisure activities. The service process is a set of operations performed by the contractor in direct contact with the consumer of services when selling products and organizing leisure activities. The quality of public catering services must satisfy consumers.

The main catering service is a catering service. It is a set of services for the manufacture of culinary products and the creation of conditions for its implementation. No less important are services for organizing the consumption of products and serving visitors.

In the process of development and formation of public catering as a sub-sector of trade, the significance of its individual functions has changed. In modern conditions, the importance of the function of the production of culinary products is increasing, changing its nature, with the increasing influence of the needs of the population on the quality and structure of culinary products.

The importance of the function of organizing consumption is also growing, which is due to an increase in the number of people using public catering services, the growing needs of the population, and the development of the science of the rational consumption of culinary products.

Thus, performing functions and realizing its mission, public catering provides consumers with:

- scientific nutrition, the purchase of food and cooking is carried out taking into account age, health status and season;

- food distribution through production planning own products and turnover of purchased goods, a rational layout and specialization of enterprises, as well as the use of industrial and food waste;

- organization of recreation, creating conditions for individual rest, family celebrations, friendly and business meetings;

- saving consumption costs and increasing free time through the implementation of such functional actions as purchasing products, cooking, setting and cleaning tables, washing dishes and rooms, etc. (rice. .).

solitary recreation family celebration washing dishes Table cleaning Distribution

food

Increase Organization of recreation

free time

Nutrition based on science

Rice. . Functional foundations of catering

The implementation of public catering functions requires the solution of a number of important tasks. The tasks of public catering are as follows:

Studying the demand and requirements of consumers, their age, professional and other characteristics and developing, taking into account this planned menu;

Determining the need for food, establishing and maintaining relationships with suppliers, transferring orders for products to them and organizing their transportation to places of consumption;

Creation of proper conditions for eating and drinking, including the preparation of appropriate premises, inventory, equipment, etc., necessary for this process items;

Preparation of food and drinks, their portioning and dispensing;

Making payments to clients for services rendered;

Compliance with sanitary and hygienic rules and ensuring the safety of property.

Thus, public catering is a special area - a set of economic entities united by the nature of the produced and sold products, the homogeneity of the raw materials used, the commonality of production processes, the material and technical base and the forms of consumer service.

The activities of public catering enterprises have a number of features:

The combination of three functions - production, sales and organization of consumption of products own production and purchased goods;

Preparation of culinary products in small batches with a wide range of products, not repeatable by day of the week and having a certain implementation time;

Demand for products and services fluctuates over time;

The range of products sold depends on the contingent of consumers, which is not homogeneous in terms of purchasing power, consumer preferences, age, etc.;

A small share of retail premises and large areas for storage, production and household needs.

In accordance with GOST R500761-95 “catering services. General requirements” public catering service is the result of the activities of enterprises and citizens - entrepreneurs to meet the consumer's needs for food and leisure activities. Service process - a set of operations performed by the contractor in direct contact with the consumer of services in the sale of culinary products and leisure activities.

Catering services must meet the requirements of safety and environmental friendliness, intended purpose and are provided to the consumer in conditions that meet the requirements of current regulatory documents. In the process of servicing consumers, the range of services should correspond to the type of enterprise.

Basic catering service - food service. It is an integrated result of services for the production of culinary products and the creation of conditions for their sale and consumption in accordance with the type and class of enterprises.

Services provided to consumers in catering establishments of various types and classes, according to GOST R50764-95, are divided into:

Catering services;

Services for the manufacture of culinary products and confectionery;

Services for the organization of consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and advisory services;

Other services.

Catering services are actions related to the manufacture of culinary products, the creation of conditions for its implementation and are divided into catering services for restaurants, cafes, bars, canteens and eateries.

Services for the manufacture of culinary products and confectionery include the manufacture of culinary products and confectionery products on the orders of the consumer, including in complex designs, the manufacture of dishes from the customer's raw materials at the enterprise; services of a cook, confectioner for the production of people, culinary and confectionery products at home.

Services for the organization of consumption of products and maintenance consist in:

Organization and maintenance of celebrations and ritual events;

Catering and service for participants of conferences, meetings, cultural events, etc.;

Services of a waiter, bartender for home service;

Servicing consumers along the route of passenger transport;

Hotel room service;

Organizations of rational integrated nutrition, etc. Services for the sale of culinary products consist in the sale of culinary products and confectionery products through shops and culinary departments outside catering establishments directly; holiday meals at home, complete sets of culinary products on the road, including for tourists and passengers.

Leisure services include:

Organization of music service;

Organization of concerts, variety programs;

Provision of newspapers, magazines, board games, slot machines, billiards.

Information and advisory services combine such actions that benefit customers, such as: consultation of specialists in the manufacture, design of culinary products of confectionery and table setting; advice to dietitians on the use of culinary products for various types of diseases, the organization of training in culinary skills.

For other services include: rental of table linen, dishes, appliances, inventory, sale of branded badges, flowers, souvenirs; provision of perfumery, shoe-shine supplies, minor repairs and cleaning of clothes; packaging of dishes and clothes left after serving consumers; packaging of culinary products purchased from catering establishments; providing consumers with telephone and facsimile communications in enterprises; storage of personal belongings, calling a taxi at the request of customers, parking of individual vehicles, etc.

To regulate the relationship between consumers and contractors in the field of catering services, the Decree of the Government of the Russian Federation “Rules for the provision of catering services” was approved, which were developed in accordance with the laws of the Russian Federation “On Protection of Consumer Rights”, “On Certification of Products and Services”.

Public catering services are determined by the contractor (public catering enterprise) in accordance with its type (and for restaurants and bars by their class) and are confirmed by the certification body in accordance with the state standard. Catering establishments selling alcohol, tobacco products are required to have a license for this type of activity.

Public catering enterprises are obliged to comply with the mandatory requirements for the quality of services, their safety for life, human health, the environment and property established in state standards, sanitary, fire regulations, technological documents and other regulatory documents.

Catering services, regardless of the type of enterprise, must meet the requirements of:

Compliance with the intended purpose;

Accuracy and timeliness of provision;

Safety and environmental friendliness;

Ergonomics and comfort;

aesthetics;

Service culture;

social targeting;

Informative.

Public catering enterprises are classified depending on the nature of production, the range of products, the volume and types of services provided.

Depending on the nature of the production, public catering enterprises are divided into procurement, pre-cooking and enterprises with a full production cycle.

The group of procurement enterprises includes enterprises that manufacture semi-finished products and finished products to supply them to other enterprises: procurement factories, semi-finished products plants, specialized procurement workshops, specialized culinary and confectionery workshops.

Pre-cooking enterprises include enterprises that manufacture products from semi-finished products obtained from procurement enterprises of public catering and food industry enterprises. These include: dining-cooking, dining-dispensing, dining cars.

Enterprises with a full production cycle process raw materials, produce semi-finished products and finished products, and then sell them themselves. Such enterprises include large enterprises public catering - catering plants, restaurants, as well as all enterprises operating on raw materials.

Depending on the range of products, public catering enterprises are divided into universal and specialized. Universal enterprises produce a variety of dishes from different types raw materials. Specialized enterprises carry out the production and sale of products from a certain type of raw material - dairy cafes, confectionery cafes, fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, dietary canteens. Highly specialized enterprises produce a narrow range of products - barbecue. Dumplings, dumplings, pasties, etc.

Depending on the totality of individual features that characterize the quality and volume of services provided, the level and quality of service, catering establishments of a certain type are divided into classes. Restaurants and bars are subdivided into them: luxury, superior and first. Classes in accordance with GOST R 50762-95 "Public catering".

Depending on the place of operation, public catering enterprises can be stationary and mobile - dining cars, auto-canteens, auto-cafes.

Depending on the contingent served, catering establishments are divided into public catering establishments serving everyone who visits them, and catering establishments at industrial enterprises, institutions and educational institutions (working, school, student, children's, etc.).

The characteristic of functions, tasks, subjects of public catering allows us to highlight its difference from trade.

It consists in the fact that trade carries out the sale of goods, brings them to consumption, and public catering organizes their consumption. Trade deals with buyers of goods, who are not necessarily their consumers. Catering, on the other hand, always deals directly with consumers, who are not necessarily the buyers of the foods, drinks, and services consumed.

The socio-economic significance of public catering is determined by its place and role in the expanded economic space of a market economy, which is carried out in the interests of obtaining the greatest possible amount of profit by meeting the needs of the population.

The role of public catering as a factor in the reproduction of the labor force is very important. The development of science, education, health care and the service sector cause a great need for a labor force that exceeds natural growth. labor resources.

The development of public catering is reflected directly in the very process of reproduction of the labor force, which involves not only the quantitative expansion of labor resources, but also the restoration of workers at the same time.

An important factor in the reproduction of the labor force is proper organization nutrition of young people in universities, technical schools, children in schools, kindergartens, as well as medical nutrition. Public catering contributes to an increase in the number of workers employed in social production, an increase in the productivity of their labor, and thereby an increase in the rate of reproduction.

Public catering provides conditions for individual and family recreation, organization of celebrations, meetings with friends, business meetings, etc., as well as a variety of entertainment (music, dancing, etc.), comfortable service, a more versatile assortment compared to home high quality dishes.

Public catering plays an important role in organizing medical and professional catering for people who need it. Health food and especially preventive nutrition is organized on a large scale, is considered as one of the methods of treatment and prevention of occupational diseases, so the development of dietary nutrition should be promoted.

Dietary nutrition is based on the physical needs of a healthy person and energy and nutrients, but also taking into account the degree and nature of the disease. Its goal is to create a gentle environment for the restoration and normalization of metabolic processes in the body and restore human performance.

The development of a network of public catering enterprises, the growth of output and turnover, the expansion of the range of products, the increase in the coverage of the population with the services of public catering enterprises - all this contributes to an increase in the level of people's well-being.

Thus, the socio-economic significance of public catering as a sub-sector of the national economy lies in the fact that, by satisfying the daily need of people for food, it contributes to:

Savings of social labor;

Efficient use of material and labor resources, as well as the most rational use food waste;

Increasing free time for working people for all-round harmonious development;

Satisfying the needs of the working people for foodstuffs in the best possible way on a scientific basis;

Replacing home cooking with socially organized spending of women's time in the household;

Increasing the productivity of labor in enterprises and the reproduction of the workforce.

The production and economic activity of catering entities is characterized by a system of indicators, among which the main ones are the output of own production and the volume of trade.

Under catering products refers to the end result of the enterprise, which is classified into three types:

Products of own production (products that have undergone mechanical, chemical, thermal, culinary processing and have the appearance of a particular dish or culinary product;

Purchased goods (bread, bakery products, tobacco products, drinks, fruits, ice cream, etc.). Purchased goods complement or sometimes replace own-made products

Paid services provided to the service contingent.

Public catering products are measured in physical terms (dishes, liters, kilograms, pieces) and value.

Turnover of public catering reflects the cost of own culinary products (dishes, culinary products, semi-finished products) sold to the population, made in canteens, restaurants, cafes and other public catering establishments, flour, confectionery, bakery products and other purchased goods without culinary processing for consumption on the spot. Also, the turnover includes the cost of culinary products and purchased goods sold at home on orders from the population, and the cost of products sold by the employee by the organization with subsequent deduction from wages, to certain categories of the population (school students, pensioners, etc.) and fully paid by the authorities social protection, food leave on subscriptions, coupons, etc.

The turnover of public catering expresses the economic relations arising from the sale of own products, purchased goods, the provision of catering services.

The turnover of public catering includes:

1. Turnover for the provision of catering services, which includes revenue from the sale of own products and purchased goods through the dining room;

2. Retail turnover, including proceeds from the sale of own products and purchased goods through the retail network;

3. Wholesale turnover, which will include proceeds from the sale of own products and purchased goods third parties(bypassing the dining room and retail network).

The main purpose of public catering is to sell products of own production and purchased goods to the population for personal consumption. This kind of sale forms a retail turnover, which is the initial prerequisite for the functioning and further development of public catering enterprises. Trade turnover characterizes the volume of consumption of material goods, the standard of living of the population, turnover Money. Its structure reflects the volume and organization of production of public catering products, their supply and demand for these products. Turnover is used as an estimated indicator of the market.

Individual businesses sell finished or semi-finished products to other catering and retail businesses. As a result of this kind of sale, food products do not yet enter the sphere of personal consumption, so their turnover is wholesale. Since the goods do not go beyond the boundaries of the industry, such a trade turnover has no independent industry significance. Retail and sweat turnover together constitute the gross turnover. Gross turnover characterizes the full volume of production and trade activities of public catering enterprises. In relation to it, they plan and take into account the qualitative indicators of the work of enterprises. The turnover is planned and taken into account in retail prices, including a margin in favor of public catering establishments.

The presence in this industry of the general turnover is due to the heterogeneity of the composition and the various forms of sale of food products. This is one of the most important characteristic features of public catering that distinguishes it from retail trade. On the one hand, food products are sold not only to the population, but also to individual enterprises, thereby forming retail and wholesale trade. On the other hand, catering establishments sell food products manufactured in their production premises, as well as individual goods received about other industries. However, at the level of the industry, region, the main indicator is the retail turnover.

Retail turnover as a statistical indicator reflects the volume of sales of goods to the population through all sales channels. Volume retail trade largely characterizes the state of the national economy, reflecting the state of affairs in the industry, inflationary processes, changes in the welfare of the population, the conjuncture and capacity of the domestic market.

For the turnover of public catering, which is an integral part of the retail turnover, the same patterns of development are characteristic: continuous growth in volume and high growth rates; faster growth rates of shower equipment in the city compared to the countryside, changes in distribution by economic regions, cities, etc.

MINISTRY OF LABOR, EMPLOYMENT AND SOCIAL PROTECTION OF THE REPUBLIC OF TATARSTAN

STATE BUDGET EDUCATIONAL INSTITUTION

HIGHER PROFESSIONAL EDUCATION

"NABEREZHNOCHELNY STATE INSTITUTE OF TRADE AND TECHNOLOGY"

(GBOU VPO NGTTI)

Department of Food Technology

Specialty 260501.65

food service technology

REPORT

on production practice

Naberezhnye Chelny

Introduction

1. Section Organization of supply and warehousing

2. Section Organization of production. operational planning

3. Section System of certification of products and services of the enterprise. Normative and technological documentation at the enterprise

4. Individual task

Conclusion

List of sources used

Introduction

canteen supply storage facilities range

Public catering is a branch of the national economy, which is based on enterprises intended for the production of culinary products, flour confectionery and bakery products, their sale and organization of consumption, as well as characterized by the unity of forms of organization of production and customer service and differing in types and specializations.

With the transition to market relations in our city, the number of public catering enterprises has also increased. Attendance by the population of such enterprises is growing every day. This can be explained by the increase in the standard of living of the population, interest in the culture of foreign countries and their cuisine in particular, the lack of time for cooking, the desire for a variety of leisure activities.

As an intern-technologist, I chose ElAZ-avtomarket LLC for an internship. This enterprise provided me with all the necessary information and documentation to complete the diary and write this report.

The area of the trading floor is 408m 2 . The ElAZ-automarket car dealership is located at the address: Yelabuga. The production is open from 08:00 to 17:00, the car dealership is open from 09:00 to 18:00.

Composition of employees:

car dealership director

Production director,

Cooks (1 person - IV category, 3 people - III category),

Forwarder,

dishwasher,

Security guard,

Loader,

Ancillary worker.

The product range is relatively large and corresponds to the approved assortment list products. The canteen uses self-service selling methods. In addition, in the self-service department, the buyer can independently purchase goods, and the seller can also serve the buyer through the counter, the buyer will make payments at the settlement node.

A very good location has been chosen: you can easily drive up, there is a place for parking.

Manufactured products:

"Vitamin", "Health", "Original", "Meat", "Grenadier", "Gourmet", "Temptation", "Nutritious", "Field".

First meal:

Meat borscht, Spicy soup with potatoes and rice, Buckwheat soup with egg and herbs, Noodle soup with chicken and herbs, Soup with fish meatballs, Okroshka mixed meat.

Second courses:

Sea tongue baked with vegetables, Appetizing beef, Beef stroganoff, Cabbage rolls with meat, Kazan-style manty with sour cream, Dumplings with broth and herbs, Kiev cutlets, Chicken with vegetables.

Side dishes: Buckwheat porridge (crumbly), Rice porridge, Mashed potatoes, Macaroni and cheese.

Flour confectionery:

Puff pastry with apples and dried apricots, Crisp nuts, Gubadia with a court, Honey cake, Eclairs.

Drinks: Tea with sugar, Tea with lemon, Tea with honey, Green tea, Coffee, Coffee with milk, Coffee with cream, Cocoa.

The canteen at the ElAZ-avtomarket car dealership is a public catering enterprise intended for the production of cold and hot snacks, first and second courses. The sale of finished products is carried out through the trading floor. The variety of products depends on the preferences of the staff, working conditions and other factors. Hours of operation depend on the opening hours of the dealership.

All requirements according to labor code The Russian Federation, which states that working hours should not exceed 160 hours per month, are observed, cooks work 8 hours a day.

I got acquainted with the work schedule of employees and studied it.

In all production, administrative, warehouse and auxiliary premises, signs are posted in prominent places indicating the telephone number for calling the fire brigade.

An appropriate fire regime has been established at the enterprise by order:

The procedure for de-energizing electrical equipment in case of fire and at the end of the working day is determined;

The following are regulated: the procedure for conducting temporary hot and other fire hazardous work; procedure for inspection and closing of premises after completion of work; actions of employees upon detection of a fire;

The procedure and terms for passing fire-fighting briefings and classes on the fire-technical minimum were determined, and those responsible for their conduct were appointed.

The places and the allowable amount of raw materials, semi-finished products and finished products at the same time in the premises are determined;

The procedure for cleaning combustible waste and dust, storing oiled overalls has been established.

1 Section. Organization of supply and warehousing

1.1 Organization of supply

The enterprise receives both semi-finished products and other products: vegetables, fruits, flour, meat, etc. The delivery of goods is carried out depending on the type of product: perishable products, milk, bread are delivered daily in the morning. The rest of the products are delivered during the day. (see table 1.1)

1.1 Forms, routes, methods of delivery and payment for products

Products	Suppliers	Forms	Routes	delivery	Payment Methods
Fruit	PE Ivanov	Transit	pendulum	Centralized	Cashless
Vegetables	Wholesale base Elabuga	Transit	pendulum	Centralized	Cashless
Meat	Ip Kudryashov	Transit	around the ring	Centralized	Cashless
Bird	Ip Kudryashov	Transit	around the ring	Centralized	Cashless
Milk products	Yelabuga Dairy Plant	Transit	around the ring	Centralized	Cashless
Flour	Wholesale base Elabuga	Transit	pendulum	Centralized	Cashless
Grocery	Wholesale base Elabuga	Transit	around the ring	Centralized	Cashless
Seasonings, sugar	Wholesale base Elabuga	Transit	around the ring	Centralized	Cashless
Butter, mayonnaise	Wholesale base Elabuga	Transit	around the ring	Centralized	Cashless
Canned products	Wholesale base Elabuga	Transit	around the ring	Centralized	Cashless
Coffee Tea	Wholesale base Elabuga	Transit	around the ring	Centralized	Cashless
Fish	Ip Kudryashov	Transit	pendulum	Centralized	Cashless
Eggs	Wholesale base Elabuga	Transit	pendulum	Centralized	Cashless
Bread	Ip Khusnutdinov	Transit	around the ring	Centralized	Cashless

Table 1.2 - Rhythm of deliveries

Reception of the goods is carried out by a warehouse worker, he checks the date of manufacture, the appearance of the goods and the quantity. Receipt of goods on invoices. To the enterprise transit form of supply " supplier-enterprise". Delivery of products is carried out in a centralized way. Delivery of goods is carried out by the forces and means of suppliers, so the company does not have its own transport. Delivery of products is mainly carried out along the ring routes. A list of potential suppliers is formed, which is constantly updated and supplemented. Criteria for the selection of suppliers by the price and quality of the products supplied, as well as the reliability of supplies, the timing of orders, the remoteness of the supplier from the consumer.

1.2 Organization of warehouse management

Warehouses of public catering establishments serve for the acceptance of products, raw materials and semi-finished products coming from suppliers, their short-term storage and release. The room has a convenient connection with the industrial premises.

Acceptance of goods is carried out by warehouse workers. Warehouses are located in separate rooms, they have a convenient connection with the production facilities.

The complex of warehouse operations of this enterprise is the following sequence:

unloading transport;

Acceptance of goods;

Placement for storage;

Release of goods from storage places;

Intra-warehouse movement of goods.

The warehouse group includes premises for storing products, which are divided into refrigerated and non-refrigerated. Perishable products are stored in refrigerated rooms: meat, fish, fats, dairy, etc. The required temperature in the chambers is maintained by mechanical cooling. Vegetables, drinks, dry foods are stored in non-refrigerated rooms.

Warehouse equipment includes shelving, storage racks for placing and storing products, weighing, refrigeration equipment.

To prevent loss and spoilage of products in warehouses, an optimal mode of storage of goods is provided in accordance with their physical and chemical properties.

From the warehouse, a public catering enterprise releases products for production at the request of the head of production. Based on the requirement, the accounting department draws up requirements - invoices, which are signed by the chief accountant and the head of the enterprise, and after the release of goods - by the warehouse manager and the recipient of the goods. When leaving, the storekeeper observes the order: the goods received earlier are released first.

Table 1.3-Composition of the enterprise warehouse

Location of refrigeration equipment	Type of raw material to be stored	Quantity of goods required per day (kg)	Product shelf life stocks (days)	Quantity of goods storable (kg)	Goods storage conditions	Product storage method	Equipment needed to place goods
Storage room for vegetables without refrigeration	fresh carrots	4	2	8	Humidity	Bulk	storage container
	Potato	95	2	100	Humidity	Bulk	storage container
	Onion	10	2	20	Humidity	Bulk	storage container
	Garlic	1	5	5	Humidity	box	Rack
warehouse group/ Storage room for vegetables, fruits, herbs, milk-fat gastronomy	fresh lemon	4	2	8	Humidity	box	Refrigerator cabinet
	fresh oranges	5,5	2	11	Humidity	box	Refrigerator cabinet
	Onion	10	2	20	Humidity	box	Refrigerator cabinet
	Fresh sweet pepper	10	2	20	Humidity	box	Refrigerator cabinet
	fresh cucumbers	20	2	40	Humidity	box	Refrigerator
	fresh green salad	9	2	18	Humidity	box	Refrigerator cabinet
	Green onion	0,5	2	1	Humidity	box	Refrigerator cabinet
	fresh apples	7	2	14	Humidity	box	Refrigerator cabinet
	fresh bananas	7	2	14	Humidity	box	Refrigerator cabinet
	Fresh pears	7	2	14	Humidity	box	Refrigerator cabinet
	fresh tangerines	6	2	12	Humidity	box	Refrigerator cabinet
	fresh grapes	6	2	12	Humidity	box	Refrigerator cabinet
	Cream 20%	6	2	12	Humidity	Shelving	Refrigerator
	Milk	4	2	8	Humidity	Shelving	Refrigerator
	Butter	5	2	10	Humidity	Shelving	Refrigerator
	table margarine	2	2	4	Humidity	Shelving	Refrigerator
	Cheese	4	2	8	Humidity	Shelving	Refrigerator
	Sour cream	0,5	2	1	Humidity	Shelving	Refrigerator
	Mayonnaise	9	2	18	Humidity	Shelving	Refrigerator
Frozen veal	1	3	3	Humidity	Bulk	Freezer chest
Frozen beef	3,5	3	10,5	Humidity	Bulk	Freezer chest
Frozen beef kidneys	1,5	1	1,5	Humidity	Bulk	Freezer chest
Frozen edible bones	4	3	12	Humidity	Bulk	Freezer chest
Chickens of the 1st category gutted. frozen	23	3	69	Humidity	Bulk	Freezer chest
Pork (cutlet meat) frozen	2	3	6	Humidity	Bulk	Freezer chest
Beef (cutlet meat) frozen	2	3	6	Humidity	Bulk	Freezer chest
Pork loin frozen	5	3	15	Humidity	Bulk	Freezer chest
Beef (tenderloin) frozen	6	3	18	Humidity	Bulk	Freezer chest
warehouse group/ pantry of dry products	tomato puree	2	7	14	10…12 о С Humidity	Shelving
	Vegetable oil	10	7	70	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Wheat flour	6	5	30	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Coffee	1	10	10	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Sugar	7	7	49	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Chocolate	0,5	5	2,5	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Tea	0,1	5	0,5	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Salt	2	10	20	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Ground black pepper	0,04	10	0,4	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Bay leaf	0,03	10	0,3	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Lemon juice	0,1	10	1	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Breadcrumbs	0,2	10	2	10…12 о С Humidity	Shelving	Shelving / pantry for dry products
	Vinegar 3%	1	10	10	10…12 о С Humidity	Shelving	Shelving / pantry for dry products

2 Section. Organization of production. operational planning

2.1Organization of the work of blank shops

The meat and fish shop provides for the processing of meat, fish and poultry in one room. Located next to the hot shop. Tools, containers, cutting boards, cutting knives marked for processing meat and fish are highlighted. The company also has a meat grinder, refrigerators. Meat is delivered to the enterprise in half-carcasses in frozen form. The meat processing process consists of the following operations:

The meat is thawed, washed, dried, deboned, trimmed and trimmed, and then semi-finished products are prepared. The meat is supplied to the production from large suppliers.

Fish processing takes place in the same workshop as meat processing. In the workshop there is a partition separating the processing of fish from meat. Frozen fish is delivered to the enterprise mostly gutted.

The quality of raw materials is made upon acceptance. Check the color, smell, condition of the carcasses. The organization of labor, the general management of the workshop is carried out by the head of production. In the workshop, three workers, the cook of the fourth category, cuts the meat, deboning the parts. The cook of the fourth category is responsible for the preparation of semi-finished products, and the third carries out the processing of poultry and fish meat.

The vegetable shop is located next to the cold one. The workshop is equipped with tools, inventory for performing certain operations. Mechanical culinary processing of vegetables is carried out in the vegetable shop and is carried out as follows:

Vegetables are sorted according to the degree of contamination and suitability, the vegetables are washed by hand to remove contamination, the eyes and stalks are removed, the peeled vegetables are rinsed. There is a sink for washing the hands of staff.

Workshop hours are from 8:00 to 17:00.

Production program of the meat shop

Table 2.1 - Quantity of raw materials for processing

2.2 Organization of work of pre-preparation shops.

The hot shop is the main shop of the enterprise, it is located next to the meat and fish shop. It completes the technological process of cooking: the heat treatment of products and semi-finished products is carried out; the heat treatment of products for cold dishes is carried out. From the hot shop, ready meals go directly to the dispensing display cases for sale to the consumer. The production program of the hot shop is compiled on the basis of the assortment of dishes. 1 cook of the fourth category and 3 cooks of the III category work 5 days a week for 8 hours. The hot shop is equipped with the following equipment: oven, burner, two tables, racks, one microwave, scales, one refrigerator, two sinks, boards, knives.

Dishes prepared in the hot shop meet the requirements of state standards. The sanitary condition is normal. There are washing baths and hoods. There are sinks for washing the hands of staff. There are rubber mats.

The enterprise has a separate workplace for the cold shop in general. industrial premises, so he sells a large assortment of salads for the dining room.

The production of the shop after cooking and portioning is not subjected to secondary processing, therefore, sanitary rules are strictly observed when organizing the production process, and the cooks - the rules of personal hygiene.

Shops are open from 8:00 to 17:00.

2.3 Organization of work of auxiliary shops

Washing is located opposite the cold shop. In the washing room there are no underware for used dishes, there are racks for clean dishes and equipment, washing baths with three compartments for soaking, washing and disinfecting used dishes and rinsing them. Wash dishes with brushes detergents. After processing, inventory, kitchen utensils and intrashop containers are dried and stored in a specially allocated place on racks at least 0.5-0.7 m high from the floor.

I would recommend getting a dishwasher. Firstly, this will speed up the work, and secondly, it will improve the sanitary condition of the dishes.

2.5 Organization of the work of trade groups of premises

Allotted in the trading floor special place for the sale of products, there are showcases.

The operating mode corresponds to the operating mode of the trading floor from 8:00 to 17:00, sellers serve.

It has a convenient connection with hot, cold and meat and fish shops.

In refrigerated display cases, a certain temperature is maintained, which contributes to long-term storage of products.

№	Business Hours	Turnover of 1 place per day	Average % load of the hall	Number of visitors per hour
1	8.00-9.00	-	0	-
2	9.00-10.00	1	10	2
3	10.00-11.00	1	15	4
4	11.00-12.00	1	90	20
5	12.00-13.00	1	80	15
6	13.00-14.00	1	60	10
7	14.00-15.00	1	50	9
8	15.00-16.00	1	60	11
9	16.00-17.00	1	40	8
Total:	79

2.6 Operational planning

The company approved a monthly turnover plan, based on this plan, a production program for the day is drawn up.

Operational planning of production work includes the following elements:

Drawing up a planned menu for the week, on its basis, develop a menu plan that reflects the daily production program of the enterprise; preparation and approval of the menu;

Calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;

Registration of the requirements of the invoice for the release of products from the pantry at the production site and the receipt of raw materials;

Distribution of raw materials between workshops and determination of tasks for chefs in accordance with the menu plan.

The enterprise is not mechanized enough, I would make my suggestions. In a cold shop, you need to purchase a vegetable cutter, since they basically do everything by hand, and this increases the risk of infection and bacteria being transmitted to the products. Also, I would divide the meat and fish shop with a partition.

3 Section. Quality control of products at the enterprise

3.1 Certification of products and services of the enterprise

Certifications are subject the following types catering services:

Catering services (restaurants, cafes, canteens, bars, snack bars and other catering establishments, public network enterprises);

Services for the manufacture of culinary products and confectionery;

Services for the sale of culinary products.

Certification of catering services includes:

Apply for certification (application form)

Consideration and decision on the application

Assessment of compliance of services with established requirements, including: analysis of documents, verification of the organization of the technological process and the provision of services on site

Making a decision to issue (refuse to issue) a certificate of conformity

Issuance of a certificate of conformity and permission to use the mark of conformity

Inspection control over certified services.

Certification checks the characteristics of services and uses methods of verification that allow:

Identify the service, including checking whether it belongs to a classification group in accordance with regulatory and technical documents

Completely and reliably confirm the compliance of the service with the requirements aimed at ensuring its quality and safety for the life, health and property of the consumer, the environment, established in the regulatory documents regulating this service.

List of basic documents for certification of services

Charter (copy)

Certificate of entry in the register of legal entities of the Tax Ministry (copy)

Certificate of TIN registration in the Ministry of Taxation (copy)

Certificate of the State Statistics Committee (copy)

Lease (sublease) or ownership agreement (copy)

Sanitary and epidemiological conclusion of the Central State Sanitary and Epidemiological Service for the type of activity (copy)

Assortment of manufactured and sold catering products (copy)

Conclusion of the State Fire Supervision Authority on the object of certification (copy)

License for retail sales alcoholic products(copy)

Certificates of conformity, declarations of conformity, sanitary and epidemic conclusions for goods (selectively copies)

Contracts with service organizations (for the provision utilities, garbage disposal, decontamination, equipment repair)

Technical and technological documents of the organization (copies)

List of equipment, incl. measuring instruments

List of personnel (production and maintenance)

Protocols of laboratory testing of products in AIL (for microbiological and physico-chemical parameters)

The list of services provided by the enterprise in accordance with GOST

Classification of catering services

4.2.1. The restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture of all major groups from various types of raw materials, purchased goods.

4.3. Services for the manufacture of culinary products and confectionery products include:

Manufacture of culinary products and confectionery according to consumer orders, including in complex design and with additional design at public catering establishments;

Production of dishes from the customer's raw materials at the enterprise;

4.4. Services for the organization of consumption of products and services include:

Organization and service of celebrations, family dinners and ritual events;

Catering and service for participants of conferences, seminars, meetings, cultural events in recreation areas, etc.;

Waiter (bartender) service for home service;

Delivery of culinary products and confectionery according to consumer orders, including banquets;

Delivery of culinary products, confectionery products and customer service at workplaces and at home;

Delivery of culinary products and confectionery products on orders and customer service along the route of passenger transport (including in a compartment, cabin, aircraft cabin);

Reservation of seats in the hall of a public catering enterprise;

Organization of rational integrated nutrition.

4.5. Services for the sale of culinary products include:

Sales of culinary products outside the enterprise;

Vacation meals at home;

Completing sets of culinary products for the journey, including for tourists for self-preparation of culinary products.

4.6. Leisure services include:

Organization of music service;

Organization of concerts, variety programs and video programs;

3.2 Normative and technological documentation at the enterprise

The normative and technical documentation of this enterprise is: a collection of recipes, technical and technological maps, technological maps, technological schemes, a hardware and technological scheme of production, a specification of technological equipment, a settlement sheet for the consumption of raw materials by menu, work reports, control acts, etc. d.

When compiling technological maps, calculation cards, technical-technological and technological schemes, they are guided by a collection of recipes for dishes and culinary products. All documentation is contained in a computer and in paper form.

This company provided me with the entire list of regulatory and technical documentation, after reading which, I came to the conclusion that it meets all the requirements, standards and is in perfect order.

The quality of production products, first of all, depends on the quality of the incoming raw materials. This enterprise, concluding a contract for the supply of food products, is confident in the supplier. The company has introduced a product quality management system. The quality system is not only a means of ensuring the quality of goods, but also a criterion for assessing the reliability of the supplier.

The main document in the development and implementation of the quality system is the "Quality Manual", which contains reference data (standards, normative and technological documentation, etc.). Quality control can be external and internal.

External control is control by the local administration, SanPiN.

Internal control is carried out by the administration of the enterprise: director, head of production. The beginning of the working day begins with checking hands. Employees undergo a medical examination once every three months

The most important conditions for the production of high quality dishes are the strict observance by all employees of the norms for laying raw materials and the implementation of the technological process in strict accordance with the established requirements.

List of popular dishes:

Salads: "Original", "Gourmet", "Nutritious". Short-term storage of dishes for sale is carried out in medium-temperature display cases.

Undressed salads must be sold within 18 hours from the date of manufacture, seasoned with mayonnaise or sauce - within 12 hours, provided that they are stored at a temperature not exceeding 4 degrees Celsius. Adding eggs to salad dressings reduces shelf life by up to six hours.

3.3 Product quality control

Quality is understood as the properties and characteristics of a product that cause consumer satisfaction, and as the absence of flaws that enhance the customer's sense of satisfaction.

Quality control of products is carried out during manufacture. The enterprise carries out delivery and control over the receipt of products with quality certificates. Develops measures to improve technological processes, the observance of which ensures the production of products in strict accordance with the documentation. Carries out preventive control of equipment for technological accuracy.

Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOSTs, OSTs, TUs) and have certificates and quality certificates.

Quality and safety indicators. Indicate the organoleptic characteristics of the dish (taste, smell, color, texture), physico-chemical and microbiological indicators that affect the safety of the dish.

Indicators of nutritional composition and energy value. They provide data on the nutritional and energy value of the dish, which is important for the organization of nutrition for certain groups of consumers (dietary, therapeutic and prophylactic, baby food, etc.)

The quality of the food prepared by them is periodically checked by workers of higher levels.

In meat, poultry and fish dishes, the correctness of cutting, pieces, their shape is evaluated, noting the presence of pieces cut along the fibers or severely deformed, the state of breading.

The degree of readiness and consistency of meat products, poultry and fish is determined by puncturing with a chef's needle: it should easily enter the thickness of the product. Determine the color on the surface, and on the cut.

The consistency of minced meat products should be loose, juicy, slightly elastic.

When rejecting vegetable side dishes, attention is paid to the quality of cleaning vegetables and potatoes, the thoroughness of removal dark spots and rotten places, their correct and accurate cutting; in fried vegetables, for the presence or absence of strongly burnt ones. Their readiness is determined by crushing, chewing or cutting. The consistency should be soft and juicy.

Laboratory control consists in checking the quality and safety of raw materials, auxiliary materials, finished products and compliance with the technological and sanitary-hygienic regimes for the production of dishes, confectionery products is carried out under an economic contract with the State Sanitary and Epidemiological Supervision.

Table -3.1 Quality control of products

Stages of control	Responsible person or group of persons (position)	Control points	Normative and technical documentation	Operational actions in case of non-fulfillment of controlled quality indicators
Input	Head production	Acceptance of products by quantity, by recounting containers, weighing. if the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to demand opening the container and checking the net weight	Bill of lading, c / f, certificates of quality and conformity	If a shortage is detected, a unilateral act is drawn up on the identified shortage, this product is stored separately, its safety is ensured, and the supplier is called for perishable goods immediately after the shortage is discovered, for the rest no later than 24 hours. An act of non-compliance is also drawn up.
Operating		The correctness of the technological process, compliance with recipes, the quality of incoming raw materials, finished products and semi-finished products	Technological maps, technical and technological maps, recipe books, standards	Selection of raw materials with certain technological properties, improvement and modernization of technological operations and modes, taking into account the properties of the feedstock, sorting of finished products according to quality gradations.
Day off	Head production, chef	Serving dishes and products, inserting raw materials, serving temperature	Technical and technological cards, standards	Substitution of a dish, recovery from the cook

Quality control of products at the enterprise is carried out. All raw materials supplied to the enterprise are supported by the relevant certificates and certificates. Finished products are stored strictly within the implementation period.

Individual task

Selection of efficient production technologies

For effective work canteen and its profitability, it is necessary to use new technologies for the production of culinary products. The main merit here belongs to modern, high-tech equipment, which is a priority component of the introduction successful business in this region.

I recommend arranging the equipment and arranging the cooking zones according to the operations to be performed. The correct location of the machines increases the efficiency of the staff, eliminates unnecessary movements, errors, waste of raw materials and increases revenue. As well as

Develop an ergonomic and resource-saving kitchen project;

Implement effective personnel management technologies;

Reduce the number of personnel to the necessary minimum;

Debug the stability of the quality of dishes;

Implement a transparent and reliable accounting system;

Conclusion

The dining room at the ElAZavtomarket car dealership can satisfy the requirements of any person. The work of the kitchen staff goes smoothly. All cooking operations go in a certain order.

During my internship at this enterprise, I got acquainted with the organizational and production structure of the enterprise, the logistics system, studied the trade and technological equipment and the main technological operations production and established their influence on the formation of the quality of finished products, studied the range of confectionery products, methods and forms of quality control and accounting for raw materials, semi-finished products and finished products, studied the main types of regulatory documents and other issues specified in the program.

The assortment is relatively diverse, the dishes produced by this enterprise are of high quality and prepared in compliance with all technological standards.

Quality control of products at the enterprise is carried out. All raw materials entering the enterprise are backed up by appropriate certificates and certificates. Finished products are stored strictly within the expiration date.

I got acquainted with the work of the trading floor, washing. I filled out the paperwork and received the goods myself. I learned how to prepare and serve dishes.

Observing the progress of work at the enterprise, I would like to make my suggestions for improving work:

The division of the meat and fish shop into two independent zones

Purchasing a vegetable cutting machine, kitchen knives

I also have some comments along the way:

When preparing dishes, chefs do not fully comply with the rules of the technological process;

Staff lack discipline.

List of sources used

1. Equipment for trade and public catering enterprises. Textbook / Ed. V.A. Gulyaeva. - Moscow: INFRA-M, 2004. - 543 p.

2. Organization of production at public catering establishments. Textbook / Ed. L.A.Radchenko.- Rostov n/D.: PHOENIX, 2004.- 352 p.

3. Cooking technology. Textbook. N.I. Kovalev, M.N. Kutkina, V.A. Kravtsov. Moscow: Delovaya Literature, Omega-L, 2005.468 p.

4. Vasyukova A., Pivovarov V.I., Pivovarov K.V. Organization of production and product quality management in public catering: textbook. allowance. - M. Publishing and Trade Corporation "Dashkov and K" 2006.-296s.

5. Zaiko G.M. Organization of production and service at catering establishments. - Moscow - Rostov - on - Don: "March", 2005. - 192p.

6. Smagina I.N., Smagin D.A. "Organization commercial activities in catering." - M.: "Eksmo", 2005. - 336s.

7 Catering. Collection of normative documents. - M .: "Gross Media", 2005. - 208 p.

8. Collection of recipes for national dishes and culinary products for public catering establishments of all forms of ownership. - M .: "Gamma Press", 2003. - 832 p.

9. Usov V.V. "Organization of production and service at public catering enterprises". - M: "Academy", 2002. - 416 p.

10. GOSTs, OSTs in public catering (in accordance with federal law"On technical regulation"). - M.: Book service, 2006.-128s.

11 Rubina E.A. Sanitation and food hygiene: Proc. allowance for students. universities. - M.: Academy, 2005. - 288 p.

Annex No. Characteristics of technological equipment

equipment identification	brand		Purpose	Characteristic (power, performance, etc.)	Total usage time, h
Refrigerator			Are intended for storage of a working stock of products.	150	24
Industrial scales	SW-0.2	4	Weighing products	4
bakery cabinet	UNOX	1	designed for baking only confectionery and small bakery products	7
microwave	LG	1	designed for heating ready meals	2
Electric cookers	2	serve for frying and cooking on stove-top dishes	8
Plate	UNOX	2	serve for frying and cooking on stove dishes.	6
Meat grinder	MUM300	1	designed for chopping meat and fish	2