Public catering: rules, state regulations. catering services

Introduction

The modern restaurant business in Russia is represented by a wide variety of types of establishments: these are classic fast food, quick service restaurants (or QSR - accelerated service); free flow restaurants (“free movement”), where part of the technological processes is exposed to visitors who choose different types of dishes for themselves; “Replicated” restaurants are middle-class establishments with high quality traditional cuisine that use fresh semi-finished products and fresh home-made baked goods. They are distinguished by a good level of waiter service, various Additional services, for example, free parking, landline telephone, fresh press, takeaway food; signature restaurants, where the high level of cuisine, service and prices are aimed at regular customers.

But, despite such a wide variety, today one of the main trends is the tendency of interaction between elite restaurants and democratic cafes with a cozy atmosphere and low prices. These establishments are ultimately aimed at the middle class.

In general, today in the development of the restaurant business in Russia one can see such trends as commitment to healthy eating, expansion of assortment, development of the concept of quick service, convenience for family visits, and development of “replicated” restaurants. The advantages of working in a network format are also obvious.

Classification of catering establishments

A public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.

At the same time, culinary products are understood as a set of dishes, culinary products and culinary semi-finished products.

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

It should be noted that today a huge number of organizations and individual entrepreneurs are engaged in the provision of public catering services, as one of the types of entrepreneurial activity. At the same time, public catering establishments designed to satisfy the need for nutrition and leisure activities differ in type, size, and also in the types of services provided.

The type of public catering establishment is a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

In accordance with GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Resolution of the State Standard of Russia (hereinafter GOST R 50762-95), the following classification of types of public catering establishments is established:

1. restaurant - a catering establishment with a wide range of complexly prepared dishes, including custom and signature dishes; wine, vodka, tobacco and confectionery products, with an increased level of service in combination with recreation;

2. bar - a catering establishment with a bar counter, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, purchased goods;

3. cafe - an enterprise that provides catering and leisure services to consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;

4. canteen - a public catering establishment that is open to the public or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week;

5. snack bar - a public catering establishment with a limited range of dishes of simple preparation from a certain type of raw material and intended to quickly serve consumers with intermediate meals.

In addition, GOST R 50647-94 additionally identifies the following public catering facilities:

1. dietary canteen - a canteen specializing in the preparation and sale of dietary food;

2. canteen - distributing - a canteen that sells finished products received from other catering organizations;

3. buffet - a structural unit of an organization intended for the sale of flour confectionery and bakery products, purchased goods and a limited assortment of dishes of simple preparation.

That is, as can be seen from the list above, the classification of public catering establishments depends on factors such as:

1. the range of products sold and the complexity of its preparation;

2. technical equipment of the catering establishment;

3. personnel qualifications;

4. quality and methods of service;

5. types of services provided.

Types of catering establishments and their characteristics

It should be noted that such types of catering establishments as restaurants and bars are also divided into classes.

The class of a public catering establishment is a set of distinctive features of an enterprise of a certain type, characterizing the quality of the services provided, the level and conditions of service.

When determining the class of an enterprise, the following factors are taken into account:

1. level of service;

2. sophistication of the interior;

3. range of services provided.

Restaurants differentiate

According to the range of products sold (fish, beer, with national cuisine or cuisine of foreign countries);

By location (at a hotel, train station, recreation area, dining car, etc.). When choosing a location for a restaurant, any businessman first of all finds out how many potential visitors pass by the doors and sign of the establishment every day. The primary audience is formed from random guests: with a successful combination of circumstances, it will become permanent, expanding due to its reputation. From this point of view, renting space in crowded places is attractive - shopping and business centers have no competition: a portrait of the target audience is visible, and this is already half the battle. In the West, restaurants are often opened in hotels: here you can always count on the proximity to your place of residence potential clients will ensure an influx of visitors. Rent is no more expensive than the market average, but you will have to take care of additional costs for the warehouse. In Russia, hotel restaurants are usually owned by the hotel owners themselves, bringing them additional income. But space in hotels is not yet in demand among outside businessmen. Due to low profitability, restaurateurs are in no hurry to rent premises in hotels - the problem lies in the low traffic and complexity of organizing production, the difficulties of food logistics, and the need to organize separate warehouses.

A “luxury” restaurant - refined interior, high level of comfort, wide selection of services, assortment of original, exquisite custom-made and signature dishes and products.

A “highest class” restaurant - originality of the interior, comfort, choice of services, a varied assortment of original, exquisite custom-made and signature dishes and products.

A “first class” restaurant - harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation.

Mandatory requirements:

1. illuminated sign with design elements;
2. decoration of halls and premises using exquisite decorative elements;
3. presence of a stage and dance floor;
4. availability of a banquet hall and separate cabins;
5. air conditioning system with automatic maintenance of optimal temperature and humidity parameters;
6. luxury furniture that matches the interior of the premises;
7. tables with soft surfaces;
8. soft chairs (sofas, banquettes) (in the hall and vestibule);
9. soft chairs with armrests in the dining room;
10. metal dishes and cutlery made of cupronickel, nickel silver or stainless steel;
11. porcelain crockery with a monogram or artistically decorated (allowed from ceramics, wood, etc.);
12. high-quality crystal glassware, artistically designed blown glassware;
13. branded tablecloths, white or colored;
14. linen napkins for individual use;
15. changing table linen after serving visitors;
16. menu and price list with the company logo in national and Russian languages ​​in typographical form;
17. menu cover with an emblem or design made of coated paper, cardboard, leatherette;
18. printed advertising (invitation cards, booklets);
19. assortment mainly of original, exquisite custom and branded ones, incl. national dishes, products and drinks of all main groups of culinary products;
20. a wide range of industrially produced confectionery products, fruits, wine, vodka, tobacco products, fruit and mineral waters;
21. fulfilling special requests for preparing dishes in front of the consumer;
22. service by waiters, bartenders, head waiters, having special education and have undergone professional training;
23. availability of uniforms with the emblem and shoes for the service personnel;
24. performance of vocal and instrumental ensembles and soloists.

A bar can specialize in:

1. by the range of products sold or the method of their preparation (beer, dairy, grill bar, cocktail bar, cocktail lounge, wine, coffee),

2. according to the specifics of serving visitors (video bar, karaoke bar, variety bar) They are usually assigned a luxury category, highest or first. Service in bars is performed by bartenders or waiters.

Luxury bar - elegant interior, high level of comfort, wide selection of services, custom and signature drinks and cocktails.

“Top class” bar - originality of the interior, comfort, choice of services, wide selection of custom and branded drinks and cocktails.

“First class” bar - harmony, comfort and choice of services, a varied selection of drinks and cocktails of simple preparation, including custom and signature ones.

Mandatory requirements:

1. regular sign;

5. tables with polyester coating;

6. metal dishes and cutlery made of stainless steel;

8. high-quality glassware without a pattern;

10. menu and price list with the company logo in the national and Russian languages, typed or otherwise;

11. a varied assortment of dishes, products and drinks, incl. branded, custom-made and taking into account specialization;

12. service by waiters, bartenders, head waiters or self-service;

Dining room

A canteen is the most accessible type of enterprise providing services to the general population, producing and selling dishes.

Canteens are classified:

By the range of products sold (general and dietary);

To provide the population with dietary meals, the number of seats for the organization of publicly accessible dietary canteens is determined. In canteens at industrial enterprises, higher and secondary educational institutions, and schools, it is recommended to organize dietary halls, distribution rooms or complexes of dietary food rations in the sales areas of public catering establishments. Catering services are also provided through canteens and dispensaries that sell finished products received from other enterprises.

By location (publicly accessible or at the place of work, study);

The canteen can be publicly accessible or provide services to a specific contingent and be located in the city in places determined by rational standards for the provision of the population with enterprises and service institutions.

By population served;

There are canteens organized to provide food to the population at places of work, study and in medical institutions, where breakfasts, lunches and dinners are prepared and served, prepared in accordance with physiological and natural standards.

Mandatory requirements:

1. regular sign;

2. design of halls and premises using decorative elements that create unity of style;

3. standard furniture corresponding to the interior of the premises;

4. tables with hygienic covering;

5. metal dishes and cutlery made of aluminum;

6. semi-porcelain, earthenware dishes;

7. high-grade glassware made of pressed glass (or disposable glassware made of foil, cardboard, etc.);

8. linen napkins for individual use;

9. menu and price list with the company logo in the national and Russian languages, designed in another way;

10. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and diets; it is possible to sell specialty and a la carte dishes;

11. availability of complete food rations;

12. self-service;

13. Availability of sanitary clothing for service personnel.

Snack bar

Mandatory requirements:

1. regular sign;

2. design of halls and premises using decorative elements that create unity of style;

3. ventilation system providing acceptable temperature and humidity parameters;

4. standard furniture corresponding to the interior of the premises;

5. tables, brackets for eating while standing;

6. metal dishes and cutlery made of aluminum;

7. semi-porcelain, earthenware dishes;

8. high-grade glassware made of pressed glass (or disposable glassware made of foil, cardboard, etc.);

9. linen napkins for individual use;

10. menu and price list with the company logo in the national and Russian languages, typewritten;

11. price tags;

12. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and diets; it is possible to sell specialty and a la carte dishes;

13. self-service;

14. Availability of sanitary clothing for service personnel.

We can distinguish such types of specialized eateries as bulbyanaya, shashlik, cutlet, sausage, dumpling (varenichnaya), pirozhkovaya, pancake, tea, pizzeria, pyshechnaya (donut), cheburechnaya, sandwich, glass, etc. Bulbyanaya specializes in preparing dishes of the Belarusian national cuisine with using potatoes. The type of eatery is “bistro”.

The peculiarities of eateries are that they work mainly on semi-finished products, have a narrow range and are small in size. They use both regular furniture and high tables for standing meals. If the diner is assigned the first category, then the menu includes custom-made and signature dishes. In eateries, disposable tableware may be used.

Confirmation of the compliance of a public catering establishment with the selected type and class is carried out by certification bodies accredited by the Committee of the Russian Federation for Standardization, Metrology and Certification in the prescribed manner.

The class is assigned only to restaurants and bars; other types of catering establishments are not divided into classes.

Conclusion

Public catering plays an increasingly important role in the life of modern society.

Throughout the world, food service establishments are owned by either the public or private sector. The public catering sector includes catering establishments for children, preschoolers, schoolchildren, military personnel, prisoners, elderly people and persons undergoing treatment in hospital, as well as canteens for people employed in the public sector. The private sector can also include many of the businesses listed above, as well as restaurants and other types of retail outlets that generate income. This sector also includes businesses that produce ready-to-eat food sold through any of the above channels.

Public catering is a type of activity associated with the production, processing, sale and organization of food consumption and the provision of services to the population. Public catering can also be considered as an industry whose main goal is to provide services to the population in the form of publicly organized catering in exchange for their monetary income. The public catering industry is characterized by a common material and technical base, trade, technological and organizational and economic structures.

The most common catering establishments are restaurants, cafes, bars, canteens, and snack bars. They can work on raw materials or semi-finished products, be in the management system of structural education or independent with any form of ownership. Enterprises of this type are subject to fairly specific and stringent requirements. They relate to the appearance of the enterprise, the design of halls and premises for consumers, the presence of a stage and dance floor, a banquet hall or offices, microclimate, furniture, tableware and cutlery, table linen, menus and the range of own products and purchased goods, methods of serving consumers, clothing and shoes, music service. A characteristic feature of the appearance of a catering establishment is the sign. It must contain the following information: type of enterprise, class, form of organization of its activities, company name, location of the owner (address of the legal entity), information about the operating hours and services provided. For restaurants and bars, the design of the sign must be accompanied by elements of illuminated advertising; for cafes, canteens and snack bars - usual. At catering establishments, special attention is paid to the sales area, i.e. a specially equipped room intended for the sale and organization of consumption of finished culinary products.

Canteens and snack bars use a self-service method through serving lines and counters. Restaurants, cafes, bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers. Clothing and footwear for service personnel in restaurants and bars must be in uniform with the emblem of the enterprise. In cafes, canteens and snack bars - special sanitary clothing.

List of used literature

1. Efimova O. P. Economics of hotels and restaurants: Textbook. manual / O. P. Efimova, N. A. Efimova; edited by N. I. Kabushkina. - M.: New knowledge, 2008. - 392 p. - (Economic Education).

3. Lukhovskaya O.K., Zdor V.N. Concept of development of a tourism company (economic and marketing aspect): Workshop on the section of the discipline “Marketing of the social and cultural sphere and tourism” / State Educational Institution of Higher Professional Education RGTEU. - Ivanovo, 2009. - 128 p.

4. Kozlova A.V. Standardization, metrology, certification in public catering: Textbook for students. institutions prof. Education. - M.: Publishing center "Academy"; Mastery, 2002. - 160 p.

5. Pikalev A.V., Mayevskaya A.P. How to increase the income of a restaurant, bar, cafe. - M.: Soviet sport, 2008. - 168 p.

6. Panova L. A. Organization of production at a public catering enterprise (in examination questions and answers): Uch. manual - 2nd ed. - M.: Publishing and trading corporation "Dashkov and Co", 2009. - 320 p.

7. Kabushkin N.I. Management of hotels and restaurants: Textbook / N.I. Kabushkin, G.A. Bondarenko - 3rd ed., revised. and additional - Mn.: New knowledge, 2008. - 386 p. - (Economic Education)

8. Radchenko L. A. Organization of production at a public catering enterprise: Textbook. Ed. 4th, add. and processed - Rostov n/d: Phoenix Publishing House, 2009. - 352 p. (SPO series)

9. Kucher L. S., Shkuratova L. M., Efimov S. L., Golubeva T. N. Restaurant business in Russia: technology of success. - M.: Rconsult, 2008. - 468 p., ill.

10. Kalashnikov A. Yu. Cafes, bars and restaurants: Organization, practice and service techniques. - M.: TK Velby, Prospekt Publishing House, 2004. - 384 p.

11. Restaurants and bars. http://www.harlanthejester.com/?page_id=3

12. Your restaurant. http://vkusnorestoran.ru/foto/vidy-restoranov/pic_4.html

13. Restus.ru restaurant business. http://www.restus.ru/klassifikaciya_restoranov/

Currently, the importance of public catering establishments is increasing. This is due to changes in methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let us consider further what public catering is today.

general characteristics

The main issues that relate to the area under consideration are explained in various regulations of international and domestic type. The standards and requirements for this sector are established by GOST. Public catering can be characterized different ways. Thus, it refers to methods of preparing food in large quantities, sold without a prior agreement with consumers. Also called public is any type of food organized outside the home.

General classification

Catering establishments may belong to the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the food service establishments listed above. It also includes restaurants and other types of retail outlets that generate income. The private sector includes organizations that produce prepared foods sold through any of the channels listed above.

Meaning of sphere

The development of society contributed to the formation of a socially organized nature of nutrition. The economic importance of this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing nutritious food at the place of study and work of citizens. The most important tasks of the area under consideration also include ensuring savings in labor and money, creating the prerequisites for increasing the free time of people, especially women. Public catering is an activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specifics

The sphere of public catering includes all organizational forms in which mass consumption is expressed (in children's institutions, hospitals, etc.), the tasks of which include restoring and maintaining the health of the population at the required level. Services within the industry in question are provided in exchange for cash citizens. One of the main features of the sector is the commonality of trade, technological, material and technical, and administrative and economic structures.

Industry functions

Within the sector under consideration, the production and sale of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial one. In food production, labor costs account for about 70-90% of all industry expenses. This process involves the creation of a new product. Our own catering products are supplied for sale with additional value and new consumer qualities. In terms of the range of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, enterprises operating in the food industry produce products that can usually be consumed after additional processing. As for the goods produced in the sector in question, they are not subject to long-term storage and transportation. This, in turn, requires organizing the consumption of products on site. However, it should be noted that in recent years the situation has changed somewhat. In particular, enterprises engaged in public catering are establishing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today are provided by:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the structural education system or be independent. Organizing a public catering establishment is a process that is subject to fairly stringent requirements. In particular, they relate to the external and internal design of establishments, indoor microclimate, cutlery and tableware, furniture, assortment and menu, music service, etc. The public catering rules provided for in regulations must be strictly observed by all entities involved in the industry.

Classification of companies

Catering enterprises according to the nature of production are divided into:

1. Pre-production.
2. Handouts.
3. Blanks.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-production companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out the direct preparation of dishes with subsequent sale and formation of a consumption system. Such establishments use various recipes in their work. It is not typical for catering establishments of the dispensing type to have any special production. Such establishments sell finished products, which, in turn, are received from procurement and other companies. Catering is organized by such establishments in special halls. For mixed-type companies, the production and trading process is carried out in a full cycle.

Range

Depending on it, catering enterprises are distinguished between universal and specialized. The former prepare dishes from various types, and the latter - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, but traditionally few European ones.

Nature of service

Catering services can be provided at different levels:

• First.
• Higher.
• Luxury

The class of an establishment is a set of distinctive features of an enterprise of a particular type, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the population, there are public institutions and those located on the territories of educational and medical institutions, production structures.

Time and place of operation

Catering establishments can be permanent or seasonal. During the spring and summer, various outdoor cafes operate. They offer a relatively small range of home-cooked dishes and store-bought items. Such establishments are located in buildings that are semi-closed, closed or open type. The catering equipment in such temporary cafes is simple. They do not have fancy furniture; the counters, as a rule, are designed similarly to those present in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are located in closed buildings and equipped with equipment for carrying out various operations. Depending on the location, establishments can be stationary or mobile.

Functional affiliation

A separate group includes the organization of catering on airplanes, road, sea and rail transport. Hotel services cover different market segments. Also specific is the on-site provision of food products and the production of culinary products. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are designed to sell culinary products in a limited range. Buffets can operate independently or operate in conjunction with other facilities where public catering is provided (restaurants, canteens). In the latter case, the establishment must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-production and procurement institutions that use the same technology for preparing products, culinary stores and support services. They usually act as head objects unitary enterprise in the consumer cooperation system. The culinary plant is a procurement enterprise. The workshops are designed for the centralized production of bakery, culinary and confectionery products. They also supply pre-production enterprises, retail chains, and stores. Culinary factories have their own retail outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the fast food system in stationary or portable facilities. Fast food establishments are designed to produce and sell, as well as ensure on-site consumption, a constant assortment of dishes easy preparation. In their activities, such enterprises use semi-finished products of industrial or home production.

Stationary objects

The tent is a catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to a stationary network and is located in a light enclosed building. It provides two or more workplaces and a utility room. There is no trading floor. The pavilion is a catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a sales area.

General requirements

The nomenclature of standards is established by GOST R 52113. The general requirements for activities are as follows:

1. Social targeting.
2. Functional fitness.
3. Safety.
4. Ergonomics.
5. Aesthetics.
6. Information content.
7. Flexibility.

Social targeting

This requirement for catering provides:

1. Security and accessibility for consumers of different categories.
2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, and professionalism of the staff.
3. The presence of certain conditions and benefits for unprotected categories of citizens (children, disabled people, and so on).

Functional fitness

This requirement assumes:

1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
2. Ensuring the consumer can choose services.
3. Compliance of personnel engaged in maintenance with professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the equipment and furniture used in the process of servicing with the physiological, anthropometric and hygienic capabilities of clients. Aesthetics characterize the harmonious design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, etc. Informativeness presupposes timely, reliable and complete receipt by consumers of information in the service area and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Food service technology

Without knowledge of this area it is impossible to build production. Foodservice product technology includes various ways preparation of dishes, processing of raw materials, standards of components. Specialists involved in this area must know the procedure for dispensing products and the limits of manufacturing costs. One of the most important moments stands technical equipment the whole process. Specialists must know the features and be able to use rationally various devices, used during the production and sale of products. The technology of public catering products also includes a culture of service. Training of specialists is carried out in relevant specialized institutions. The employee's responsibilities include:

1. Development and implementation of optimal production modes.
2. Using modern cooking methods.
3. Development of standards for material and labor costs, work procedures.
4. Process optimization and cost reduction.
5. Monitoring compliance with discipline and proper operation of equipment.
6. Supervision of compliance with sanitary and hygienic standards in the production process.

Catering technology also involves research and use of the experience of world-class establishments that have proven themselves in the field in question.

The type of public catering establishment is a type of enterprise with the characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" the main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars. But according to the above, public catering enterprises are classified according to production stages, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished food plant, a culinary factory; Based on the large volume of culinary products produced, such types of public catering enterprises as factory kitchens and food processing plants are distinguished. To expand the services provided in public catering, buffets, take-home lunch businesses, and culinary stores are organized.

Services provided to consumers in public catering establishments various types and classes, according to GOST R 50764-95 “Catering services” are divided into:

Food services;

• - services for the production of culinary products and confectionery products;
• - services for organizing consumption and maintenance;
• - services for the sale of culinary products;
• - leisure services;
• - information and advisory services;
• - other services.

To regulate the relationship between consumers and performers in the provision of public catering services, they were approved by the Decree of the Government of the Russian Federation “Rules for the provision of public catering services”, which were developed in accordance with the Law of the Russian Federation “On the Protection of Consumer Rights”.

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

In the event of a temporary suspension of the provision of services (for scheduled sanitary days, repairs and other cases), the enterprise is obliged to promptly provide the consumer with information about the date and timing of the suspension of its activities and notify local authorities.

Public catering establishments are required 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 safety rules, technological documents and other regulatory documents.

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

Fit for purpose;

• - accuracy and timeliness of provision;
• - safety and environmental friendliness;
• - ergonomics and comfort;
• - aesthetics;
• - service culture;
• - social targeting;
• - information content. food culinary restaurant

A procurement factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other catering establishments and retail chain enterprises. The capacity of a procurement kitchen factory is determined by tons of processed raw materials per day. The procurement factory has high-performance equipment, including mechanized lines for processing meat, fish, and vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters.

The procurement factory has a large warehouse with conveyors, overhead mechanical lines for moving products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, forwarding and specialized transport, which involves the use of functional containers for transporting semi-finished products and culinary products to other enterprises. Production workshops are equipped with modern high-performance equipment. They can organize mechanized production lines for the preparation of quick-frozen semi-finished products and dishes; their storage is provided in low-temperature chambers.

A semi-finished products plant differs from a procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and has greater capacity. The capacity of such an enterprise is designed to be up to 30 tons of processed raw materials per day. On the basis of procurement factories and semi-finished food factories, kitchen factories, food factories and culinary trade and production associations can be created.

Factory kitchen is large enterprise public catering, intended for the production of semi-finished products, culinary and confectionery products and supplying pre-production enterprises with them. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar. In addition to the main workshops, the kitchen factory may include workshops for the production of soft drinks, confectionery, ice cream, chilled and frozen foods, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

A food processing plant is a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-production enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the food processing plant ensures the production and delivery of semi-finished products to other catering establishments. The food plant has a unified production program, unified administrative management, and common storage facilities. A food factory, as a rule, is created on the territory of a large manufacturing enterprise to serve its contingent, but, in addition, it can serve the population of the adjacent residential area and employees of nearby institutions. A catering facility can also be created at a large higher educational institution with a total student population of more than 5 thousand people. School food centers are also being created.

Specialized culinary workshops are organized at meat processing plants, fish factories, and vegetable warehouses. Designed for the production of semi-finished products from meat, fish and vegetables and supplying pre-production enterprises with them. Production lines for processing raw materials and producing semi-finished products are used, and heavy loading and unloading operations are mechanized.

A canteen is a public catering establishment that is open to the public or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day. A canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for sale and consumption at the enterprise. Canteens are distinguished:

• - according to the range of products sold - general type and dietary;
• - according to the population of consumers served - school, student, work, etc.;
• - by location - publicly available, at the place of study, work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors. The canteens use the method of consumer self-service with subsequent payment.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account maximum proximity to the populations served. Canteens at manufacturing enterprises organize meals for workers on day, evening and night shifts, and, if necessary, deliver hot food directly to the workshops or to construction sites. The operating procedures of canteens are agreed upon with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools provide two or three meals a day based on daily ration standards. As a rule, these canteens use pre-set tables. Canteens at secondary schools are created with a student population of at least 320 people.

It is recommended to prepare set breakfasts and lunches for two age groups: first - for students I-V grades, the second - for students in grades VI-XI. In large cities, school feeding factories are being created, which centrally supply school canteens with semi-finished products, baked goods and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Dietary canteens specialize in serving people in need of therapeutic nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least 3. Dishes are prepared according to special recipes and technology by cooks with appropriate training, under the supervision of a nutritionist or nurses. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.

Dispensing and mobile canteens are designed to serve small groups of workers and employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.

Canteens must have a sign indicating their legal form and opening hours. Decorative elements are used in the design of trading floors to create a unified style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coverings. The tableware used is earthenware and pressed glass. Among the premises for consumers, dining rooms must have a vestibule, a wardrobe, and toilet rooms. The area of ​​sales floors must comply with the standard - 1.8 m2 per seat.

A restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with a high level of service combined with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first. 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 from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure time. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings - a full diet. Also, restaurants at railway stations, airports, and hotels sell full food rations to consumers. Restaurants organize catering for various types of banquets and theme nights. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc. Leisure services include:

Organization of music services;

• - organizing concerts and variety shows;
• - provision of newspapers, magazines, board games, slot machines, billiards.

Customer service is provided by head waiters and waiters. In high-class restaurants, as well as those serving foreign tourists, waiters must speak a foreign language to the extent necessary to perform their duties.

Restaurants must have, in addition to the usual sign, an illuminated sign with design elements. To decorate halls and premises for consumers, exquisite and original decorative elements (lamps, draperies, etc.) are used. In the trading floor of luxury and high class restaurants, the presence of a stage and dance floor is mandatory. To create an optimal microclimate in the sales area in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. Acceptable for top and first class restaurants conventional system ventilation. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft covering; in first-class restaurants it is possible to use tables with a polyester coating. Chairs must be soft or semi-soft with armrests. Great demands are placed on dishes and cutlery. Crockery made of nickel silver, nickel silver, stainless steel, porcelain and earthenware with a monogram are used or artistic design, crystal, artistically designed blown glassware.

The area of ​​the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.

Dining cars are designed to serve railway passengers en route. Dining cars are included in long-distance trains that travel in one direction for more than a day. The dining car has a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets and hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold. Additional services: peddling goods and drinks. Waiter service.

Buffet compartments are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; have retail and utility premises. Refrigerated cabinets are available. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.

A bar is a catering establishment with a bar counter that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, and purchased goods. Bars are divided into classes: luxury, highest and first. Bars distinguish:

• - by the range of products sold and method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;
• - according to the specifics of customer service - video bar, variety show bar, etc.

Bar catering services are a service for preparing and selling a wide range of drinks, snacks, confectionery, purchased goods, and creating conditions for their consumption at the bar or in the hall.

Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.

Bars must have an illuminated sign with design elements; Decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A mandatory bar accessory is a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants; tableware made of nickel silver, nickel silver, stainless steel, porcelain and earthenware, crystal, and glass of the highest grades is used.

A cafe is a catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.). Cafes are distinguished:

• - according to the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
• - by consumer group - youth cafe, children's cafe;
• - according to the method of service - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell clear broths from first courses, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service have special, custom-made dishes on their menu, but mostly quickly prepared.

Drawing up a menu and, accordingly, recording begins with hot drinks (at least 10 items), then writes cold drinks, flour confectionery products (8-10 items), hot dishes, cold dishes.

The cafe is intended for visitors to relax, so it is of great importance to decorate the sales area with decorative elements, lighting, color scheme. The microclimate is maintained by the system supply and exhaust ventilation. The furniture used is standard lightweight construction; tables must have a polyester coating. The following types of tableware are used: metal stainless steel, semi-porcelain earthenware, high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

Cafeterias are organized primarily at large grocery and department stores. Intended for sale and on-site consumption of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not permitted.

The cafeteria consists of two parts: a hall and a utility room. Sandwiches and hot drinks are prepared on site, the rest of the products arrive ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

Snack bar is a catering establishment with a limited range of uncomplicated dishes for quick service to consumers. The food service of the snack bar depends on the specialization.

Snack bars share:

• - according to the range of general products sold;
• - specialized (sausage, dumpling, pancake, pie, donut, kebab, tea, pizzeria, hamburger, etc.).

Snack bars must have high capacity, their economic efficiency depends on this, so they are located in busy places, on the central streets of cities and in recreation areas.

Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges, each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.

Trading areas are equipped with high tables with hygienic coverings. The design of the halls must also meet certain aesthetic and sanitation requirements.

For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass.

According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors.

The area of ​​the halls of eateries must comply with the standard - 1.6 m2 per seat..

A teahouse is a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery products. In addition, the teahouse menu includes hot main courses of fish, meat, vegetables, natural scrambled eggs with sausage, ham, etc.

The architectural and artistic design of the hall uses elements of the Russian national style.

The specialization of eateries involves the sale of certain types of products characteristic of this enterprise.

A barbecue shop is a common type of specialized enterprise. The barbecue menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, tabaka chicken, and first courses - kharcho and others. National dishes which are in great demand among visitors. As a rule, waiters serve visitors in kebab houses. The rest of the eateries use self-service.

Pelmeniye are specialized snack bars, the main products of which are dumplings with various minced meats. The menu also includes easy-to-prepare cold appetizers, hot and cold drinks. Dumplings can come in the form of semi-finished products or be prepared on site, in which case dumpling shops use dumpling machines.

Pancake shops specialize in the preparation and sale of batter products - pancakes, pancakes, pancakes, stuffed pancakes with various minced meats. They diversify the serving of these products with sour cream, caviar, jam, jam, honey, etc.

Pirozhki are intended for the preparation and sale of fried and baked pies, kulebyak, pies and other products from various types of dough.

Chebureks are intended for the preparation and sale of popular dishes of oriental cuisine - chebureks and belyashi. Related products in cheburechnye - broths, salads, sandwiches, as well as cold and hot snacks.

Sausage shops specialize in the sale of hot sausages, sausages, boiled, baked with a variety of side dishes, as well as cold (water, beer, juices, etc.) and hot drinks, lactic acid products.

The pizzeria is designed for preparing and selling pizza with various toppings. In self-service, the server prepares the pizza in the presence of the customer, using appropriate cooking equipment. A pizzeria may have waiter service.

Bistro is a new fast food chain. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive load have higher economic indicators than universal enterprises, since the turnover of seats can be higher than at other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create enterprises such as automatic cafes and vending machines. It is recommended to open such enterprises where large numbers of people gather: at entertainment venues, stadiums, sports palaces.

To expand public catering services in cities, enterprises for dispensing finished products to homes are located in residential areas. Such an enterprise is intended for the preparation and sale of lunch products, culinary and confectionery products, and semi-finished products at home. The company can accept pre-orders for these products. The company's assortment includes a selection of cold dishes, first, second and sweet courses. Service is provided by the distributor.

The enterprise has warehouses for storing products, a production facility, and a sales area, which can accommodate several four-seater tables (3-4) for consuming food on site, but its main task is to sell products to homes.

Food service establishments may also operate as retail establishments. These include culinary stores, small retail chains (kiosks, hawker centers). When selling culinary products through a small retail chain, all rules ensuring product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was produced, shelf life, weight, price of one piece (kilogram) of the product. The shelf life indicated in the certificate is the shelf life of culinary products and includes the time the product remains at the manufacturer (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but it is necessary to comply with the rule that trading in goods whose shelf life has expired is prohibited.

Cookery stores are enterprises that sell culinary, confectionery and semi-finished products to the public; We are accepting pre-orders for semi-finished products and flour confectionery products. The sales area of ​​the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering establishments (catering plant, restaurant, canteen).

The store is most often organized into three departments:

• - department of semi-finished products (meat, fish, vegetables, cereals), natural large-piece, portioned, small-portioned (goulash, azu), minced (steaks, cutlets, minced meat);
• - department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly porridge(buckwheat), etc.;
• - confectionery department - sells flour confectionery products from various types of dough (cakes, pastries, pies, buns, etc.) and purchased confectionery products - candies, chocolate, cookies, waffles, etc.

At the culinary store, if the sales area allows, a cafeteria is organized; Several high tables are placed on site for consumption of products.

Before opening your own catering outlet, you need to decide exactly what kind of establishment it will be. On this page we invite you to familiarize yourself with the generally accepted types of catering establishments. Any restaurateur simply must have a perfect understanding of not only managing his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the methods of serving these drinks will greatly help him in this.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite relaxation and fine dining. Excellent table settings, cutlery, napkins, flowers, quality service, a varied and original menu with signature dishes are a must here.

The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.

The restaurant provides a table reservation service.

The restaurant's interior is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro refers to an establishment where a visitor can have a good meal without expecting any special sophistication of the dishes or a variety of menu. They offer inexpensive, quickly prepared meals.

Among the drinks in the bistro, the emphasis is on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

A coffee shop is a type of bistro. Usually this is not a very large room, arranged in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee shops and other establishments is the wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink and get into cozy atmosphere, chat with friends.

A good reason for the popularity of the “coffee” business is the small investment in equipment (compared to a regular restaurant). For a coffee shop you don't need any expensive slabs, no complex devices such as a combi oven, no whole staff of cooks. The main equipment is a professional coffee machine, a coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. This is why a small coffee shop can pay for itself in just one to two years.

In addition to pleasant communication and good customer service, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with detailed descriptions and prices.

Coffee and coffee drinks in coffee shops are prepared by specially trained baristos.

To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.

Here are the main types of coffee drinks.

Espresso . Water vapor under high pressure passed through finely ground coffee.

Cappuccino . Made with espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with plenty of hot milk added.

Irish coffee. It's espresso with chocolate and whipped cream. Chocolate syrup is often used to prepare it.

Americano. This is espresso heavily diluted with water.

Glasse. This is espresso with ice cream.

The coffee shop serves salads and hot dishes to complement coffee, but the main emphasis is on sweets, pastries and desserts.

Tavern

Taverns tend to differ in their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, snack bars, restaurants, cafes, pubs and so on. On the walls there are usually antique utensils, weapons, old photographs and, of course, photos with autographs of famous bullfighters who once visited this establishment.

A tavern is not just a place where people go to eat and drink. This is a place for pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to establishments of various levels. The prices for food in the cafe are not high, which is achieved primarily due to the range of dishes offered: this is either traditional national cuisine, or instant semi-finished products, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families come here, students and adults visit them. Therefore, a cafe often has several rooms: a social room, a children's room and a bar.

Instead of chairs, cafes sometimes use bench seats. The children's room may have a playground with toys or mini-attractions.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, since there is always fresh pizza that is made quickly and efficiently.

Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.

However, the main equipment for a pizzeria is the oven. Today, pizzerias often use microwave and microwave ovens, which are larger in size and reduce baking time.

Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.

Often all the necessary machines are combined into a single complex.

Kebab house

A barbecue shop is a common type of specialized enterprise. The kebab shop's menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, chicken tapaka, and first courses - kharcho and other national dishes that are in great demand among visitors.

According to the nature of the establishment, it must have equipment for preparing these dishes.

To prepare shish kebab from meat or fish, you need a spit, a skewer on which pieces of the raw product will be strung. The length of these items should depend directly on the size of the grill or any other equipment for preparing this dish. Firewood or coals for frying are placed in the grill. In other words, the grill can be called a brazier. It is an iron stove filled with hot coals.

A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish can be strung better. Most often, ready-made kebab is served on skewers. However, it is fashionable to remove it from the skewers and serve it in a dish.

Shish kebab is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since the heat treatment on coals will not be too long, and the meat of an old animal may not be cooked enough. Kebab meat largely depends on the time it is soaked in the marinade.

After the preparatory stage has been completed, pieces of meat are put on a spit mixed with onions, cut into rings, and fried over coals burning without a flame. During the frying process, if the flame begins to flare up, it is extinguished by sprinkling with water diluted with vinegar, or pouring wine over it.

Pancake house

As the name suggests, the main product offered at the pancake house is pancakes and pancakes. The difference between pancakes and pancakes lies primarily in the method of preparing the dough. Pancake dough is prepared without using yeast. The pancakes have a more delicate taste, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are greased with a brush.

Pancakes are prepared using yeast. They are thicker and more filling. Pancakes are often filled with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes stacked on top of each other and interlaced with various fillings. Such stacks of pancakes are greased on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.

There are special requirements for a pancake kitchen. Undoubtedly, the pancake shop should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To prepare pancakes you need a hot shop with good ventilation. This workshop houses specialized equipment for preparing pancakes.

Fast food restaurant

Fast food represents the fastest growing sector of the foodservice industry. They typically concentrate on foods with universal appeal such as hamburgers, chicken, poultry and ice cream. Many fast food operators are expanding their standards to provide greater choice and meet changing demand, such as vegetable salads and appetizers, French fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent commercial appearance, and the company's style is also expressed in napkins, containers and bags.

Positioning in high traffic areas is very important for fast food businesses. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.

Investment costs in fast food enterprises are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications of decorative style, equipment, uniforms:

— depreciation is high, the life cycle of equipment and furniture is very short (3-5 years);

- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.

Trattoria

Trattoria are restaurants offering a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wine. The service is friendly, the atmosphere is informal and relaxed.

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues are all cafeterias and have specialized equipment and menus. It is customary here to use self-service from counters on which products with prices are located. To ensure self-service, the food line is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.

The pub takes 40% of regular evening customers, compared to 15% at lunchtime. Pub visits by men are typically 2 to 2.5 times higher than by women, with a high percentage of younger clientele. In addition, the occupancy of pubs is not uniform over time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of pub decor is Victorian or Edwardian styles: dark warm colors, good lighting and exquisite glass. The pub's personality is enhanced by wall hangings, ornamentation and personal touches introduced to create a welcoming atmosphere.

The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: using the “top fermentation” technology, ale is obtained, while the “bottom fermentation” technology produces lager, which is lighter and more saturated carbon dioxide than ale. Stout is the darkest and heaviest beer.

The bars serve hot and cold snacks with beer.

In the wine bar, the main emphasis is on the most diverse and rich bouquets of wines. Wines are served in bottles and poured from barrels. In such a bar, the bartender (called a sommelier) has special requirements: he must have an excellent understanding of wines and be able to choose the right wine for the client.

Classification of strong alcoholic drinks

1.Vodka. Russian drink, drunk before and after meals in shot glasses or tumblers (100 grams). 38-40gadus.

2.Rum. An English drink made from sugar cane or Jamaican millet. Drink it from an Old Fashioned with ice or Bacardi at room temperature. Rum comes in white, medium (yellowish) and dark. From 43 to 75 degrees.

3.Gin. English drink. Drinks from old fashion, used for cocktails. 40-53 degrees.

4.Whiskey. English, Irish, Scottish (Scotch) drink. Made from barley, corn, rye and wheat. Drinks from old fashion. Room temperature. Divided into aging: up to 12 and after 12 years. The cheapest one has a red label, and the most expensive one has a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).

5.Tequila. Mexican vodka. Made from agave pulp. Serve in shot glasses at room temperature with salt and lemon. From 20 days to 1 year – silver tequila. From 2 to 4 years – golden tequila. 40-43 degrees.

6.Ouzo. Greek vodka with anise flavor, when water is added it acquires a milky color, and is served with cold appetizers.

7.Schnapps. Strong German vodka, made from various fruits, served very cold.

8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. Matured in seasoned oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the Charente department, in western France, is entitled to this name.

IN Russian classifications:

– from 3 to 5 years – according to quantity asterisks;

– from 5 to 7 years – HF– cognac, aged;

– from 7 to 10 years – KVVK— cognac, aged, top quality;

– from 10 years – KS– old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

– up to 10-12 years – "Napoleon"

- up to 30 years - XO.

9. Armagnac. Dry brandy of golden brown color, produced in the Cher department in southwestern France. It owes its characteristic color to oak barrels in which it matures for 3 to 50 years. The production process is the same as that of cognac. The age of the drink is indicated on the label; Horsd’age (out of age) means aged at least 25 years or indicating the year of harvest.

10. Liquor. Alcohol or other strong alcoholic drink with flavors of berries, fruits, flowers, etc., with sugar, cream.

— strong 30 - 45 degrees, 32 - 45% sugar;

- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);

- creams 20 - 23 degrees, 50 - 60 sugar.

11. Mulled wine. A hot drink made from a mixture of grape wine, fruit juice and tea with added spices.

12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.

13. Punch. A drink made from 5 ingredients: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

Grape wine- an alcoholic drink obtained by complete or partial fermentation of grape must (juice), grape pulp (a mixture of juice, stems and crushed berries) and whole berries, strength (alcohol content) which should be at least 8.5% vol. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by winemaking legislation.

Classification of wine depending on the raw material and the method of its processing.

Grape wines are divided into single-varietal, if they are prepared from the same variety of grapes, and multi-varietal. , if their composition includes several partners. When producing single-varietal wines, it is allowed to use no more than 15% of grapes or wine materials from other varieties. Multi-varietal wines, depending on the method of preparation, can be selected and blended. Seed wines are prepared from grapes that are processed in the form of a mixture of grape varieties in certain ratios. (fermentation together with several varieties.) Blended wines are prepared by mixing already prepared wine materials (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink And red grape wines:

White wines- their color ranges from light straw with a greenish tint (young dry ones) to dark amber (dessert and fortified ones). With a nonsense, a long-standing, they’re joking a long time: they will also have a lot to take a time. Yantap.

Rose wines– color from light pink, flesh to dark pink, light ruby.

Red wines– their color ranges from dark ruby ​​with a violet-gray tint (young ones) to dark garnet with a brownish-brick tint in the thin upper layer (aged ones). With prolonged aging, the color intensity of red wines decreases and aged wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

All wines, depending on quality and aging time, are divided into two groups:

Ordinary wines(ordinary typical) are wines produced from different varieties of grapes. For such wines, the growth of grapes is not regionally regulated. The wines are produced using generally accepted technology. Such wines are not stored for a long time and their sale, as a rule, occurs no later than six months after they are stored (maximum storage duration is until July 1 next year after the harvest.).

Ordinary wines, depending on the timing of sale, are divided into:

— Young wines— natural table wines sold before January 1 of the year following the grape harvest.

— Wine without aging- receive the same as young ones, but are sold after January 1 of the year following the grape harvest.

High quality wines– these are wines of improved quality, which are produced in the most favorable years for grape ripening. They are obtained from certain high-quality varieties of grapes, and the growth of grapes is regionally regulated, and it is cultivated in certain regions (microzones), where e nature has created optimal conditions for the growth of specific grape varieties. When harvesting grapes, for these wines, careful control and selection of raw materials is required for the quality of sugar content and varietal composition, and it is processed at the place of harvest. The wines are produced using traditional or special technologies. A feature of the technology of such wines is their long aging in large (metal tanks or oak barrels) or small (glass bottles) containers, resulting in However, their organoleptic properties increase. These wines are characterized by constant, high quality, maintained from year to year. The alcohol content (strength) of high-quality wines should be at least 10% vol.

Depending on the aging period and the containers used for this, high-quality wines are divided into 3 groups:

— Aged wines- wine of improved quality with mandatory aging in large stationary containers before bottling for at least 6 months (counting from January 1 of the year following the harvest ).

— Vintage wines- high quality wines, the duration of aging of which in large stationary containers should be at least 1.5 years for vintage table wines and at least 2 years for branded strong and desiccant wines local wines (counting from January 1 of the year following the harvest).

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak tape or metal tanks, are additionally bottled and aged in special conditions of enotec no less three years old.

Some wines produced in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result of this, in winemaking there was a need to separate such wines into a separate category of wines “with a controlled name of origin.” To the wines c controlled appellation of origin include high quality wines, distinguished original organoleptic properties, obtained using special or traditional technologies, from certain varieties of grapes growing in strictly regulated areas (microzones), which are characterized by the most favorable soil and climatic conditions for the growth of these grape varieties. The name of such wines must indicate the name of the area in which the grapes are collected and these wines are produced. According to the law, such wines have no right to be produced anywhere else. ( Negru, Rosu de Purcari, Romanesti.)

Production classification of wines

Characterizes wine according to certain physico-chemical and technological parameters:

- wine classification depending on carbon dioxide content.

One of the main characteristics of wines is their carbon dioxide content. According to this criterion, grape wines are divided into two large groups: still wines– not containing carbon dioxide or containing it in an insignificant amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excessive amount of carbon dioxide are divided into: artificially saturated with carbon dioxide – carbonated saturated with carbon dioxide through primary fermentation – natural sparkling and saturated with carbon dioxide through secondary fermentation - sparkling products using the classical method(fermentation in bottles) and sparkling products using the traditional method(fermentation in large hermetically sealed reservoirs).

— according to alcohol contentthere are wines:

Table (natural) wines — are obtained by complete or partial alcoholic fermentation of grape bunches, pulp or wort and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

Fortified (special) wines — (strong and dessert) are produced by incomplete fermentation of grapes, pulp or wort with the further addition of ethyl alcohol, as well as from wine materials using special new technological methods that impart specific organoleptic properties. Strong wines contain more alcohol (17-20% vol.) and less sugar (up to 14 g/100 ml), and dessert, on the contrary, - less alcohol - 12-17% vol., and more sugar - up to 35 g/100 ml.

— classification of wines by content caxapa.

Table (natural) wines:

- dry table wines. Their main features are the complete absence of sugar and low alcohol content (10-12%). The wine material obtained after fermentation is never alcoholized. When making white wines, the juice previously pressed from the grapes is fermented. According to the red method, wine is made as follows: the juice is not separated from crushed berries, but is fermented on the pulp, i.e. along with berries. And only then is all this fermented mass squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such because the fermentation process is artificially interrupted by sudden cooling of the fermenting wort. At the same time, 11-13% alcohol accumulates in it and 3-8% sugar remains.

Fortified (special) wines - Alcohol is added to the fermenting wort. At this point, fermentation stops, and exactly as much unfermented sugar as necessary remains in the wort. Fortified wines are divided into strong, dessert and aromatized.

— strong wines. Strong wines include port, madera, xepec, and marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% alcohol. About 10% of the alcohol is natural alcohol, the rest is alcohol added during alcoholization. This drink was first produced in Portugal, near the city of Porto. A characteristic feature of the wine is the tones of dried fruits in the aroma. This is achieved through long-term aging of wine in barrels, in rooms (heat chambers) at high temperatures (up to 40 degrees), or outside (on sunny areas) in the hot summer. Duration of aging is 1-2 years.

Madepa . For the first time it was received on o. Madera (Portugal). The peculiarity of the wine is the specific tone of roasted nuts in the aroma. The wine is prepared in the same way as Port wine, the difference is in the variety of grapes and in the duration of aging, which is 3-4 years. After aging, the content of caxap and alcohol is brought to the desired condition. The Portuguese madeira contains 18-19% alcohol, the English one has about 32% alcohol and up to 2% sugar.

Herec . (After the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. During production, already fermented and alcoholized wine material is aged in incomplete barrels under a film of special yeast cells, which, absorbing ethyl alcohol and oxygen, Acetaldehyde is released into wine, giving the drink a characteristic mushroom aroma or the smell of roasted nuts.

Marsala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. It may be for this reason that the wine was very popular among sailors of the sailing fleet (in particular among pirates.) Conditions: alcohol - 18-20% vol, saxap - 15-70 g/dm.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet And liqueur. Sweet wines contain up to 20% caxapa, and liqueur wines up to 32%. The main types of dessert wines are: Cahors, Muscat, Tokay And Malaga. The intense color of the cagora is obtained by heating the pulp to 60 degrees. Malaga— Spanish liqueur wine, caxap 20-30%.

— aromatized wines (vermouth) They also come in strong and dessert varieties. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., sugar - up to 6-10 g/100 ml and infusions of various plants, dessert - in the same way, but with different conditions: alcohol — 16% vol. and caxap - 16 g/100 ml.

The most common bars are mixed bars, in which customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, and light dishes.

Type of public catering establishment - a type of enterprise with the characteristic features of culinary products and the range of services provided to consumers. According to GOST 50762-95 “Public catering. Classification of enterprises" the main types of public catering enterprises are restaurants, bars, cafes, snack bars. But according to what was said above, public catering enterprises are classified according to production stages, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished food plant, a culinary factory; Based on the large volume of products produced, such types of public catering enterprises as factory kitchens and food processing plants are distinguished. To expand the services provided in public catering, buffets, take-home lunch businesses, and culinary stores are organized.

Services provided to consumers at public catering establishments of various types and classes, according to GOST 50764-95 “Public catering services” are divided into services:

Food;

Manufacturing of culinary products and confectionery products;

Services for organizing consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Informational and advisory nature, etc.

To regulate relations between consumers and performers in the provision of public catering services, the Decree of the Government of the Russian Federation “Rules for the provision of public catering services” was approved, which were developed in accordance with the laws of the Russian Federation “On the protection of consumer rights”, “On the certification of products and services”.

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

In the event of a temporary suspension of the provision of services (for scheduled sanitary days, repairs and other cases), the enterprise is obliged to promptly provide the consumer with information and notify local authorities.

Public catering establishments are required 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 safety rules, technological documents and other regulatory documents.

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

Fit for purpose;

Accuracy and timeliness of provision;

Safety and environmental friendliness;

Ergonomics and comfort;

Aesthetics;

Service culture;

Social targeting;

Information content.

Factory-procurement is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other catering establishments and retail chain enterprises. The capacity of a procurement kitchen factory is determined by tons of processed raw materials per day. The procurement factory operates high-performance equipment, including mechanized lines for processing meat, fish, and vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters. The procurement factory has a large warehouse with conveyors, overhead mechanical lines for moving products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, forwarding and specialized transport, which involves the use of functional containers for transporting semi-finished products and culinary products to other enterprises. Production workshops are equipped with modern high-performance equipment. They can organize mechanized production lines for the preparation of quick-frozen semi-finished products and dishes; their storage is provided in low-temperature chambers.

Semi-finished products plant- a large mechanized enterprise that produces only semi-finished products from meat, poultry, fish, potatoes and vegetables. The capacity of such an enterprise is designed to be up to 30 tons of processed raw materials per day.

On the basis of procurement factories and semi-finished food factories, kitchen factories, food factories and culinary trade and production associations can be created.

Factory kitchen is a large public catering enterprise designed to produce semi-finished products, culinary and confectionery products and supply them to pre-preparing enterprises, and also includes a canteen, restaurant or snack bar as a division. In addition to the main workshops, the kitchen factory may include workshops for the production of soft drinks, confectionery, ice cream, the preparation of chilled and frozen foods, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

Food plant– a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-production enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the food processing plant ensures the production and delivery of semi-finished products to other catering establishments. The food plant has a unified production program, unified administrative management, and common storage facilities. A food factory, as a rule, is created on the territory of a large manufacturing enterprise to serve its contingent, but, in addition, it can serve the population of the adjacent residential area and employees of nearby institutions. A catering facility can also be created at a large higher educational institution with a total student population of more than 5 thousand people. School food centers are also being created.

Specialized culinary workshops– catering establishments at meat processing plants, fish factories, and vegetable storage facilities. They are intended for the production of semi-finished products from meat, fish and vegetables and supply them to pre-production enterprises. These enterprises widely use production lines for processing raw materials and producing semi-finished products, as well as mechanization of heavy loading and unloading operations.

Dining room- a public catering establishment that serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week. A canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for sale and consumption at the enterprise.

Canteens are distinguished:

1. According to the range of products sold – general type and dietary.

2. According to the population of consumers served – school, student, work, etc.

3. By location – publicly available, at the place of study or work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors. The canteens use the method of consumer self-service with subsequent payment.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account maximum proximity to the population being served. Canteens at manufacturing enterprises organize meals for workers on day, evening and night shifts, and, if necessary, deliver hot food directly to workshops or construction sites. The operating procedures of canteens are coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools provide two or three meals a day based on daily ration standards. As a rule, these canteens use pre-set tables.

Canteens at secondary schools are created based on the number of students of at least 320 people. It is recommended to prepare complex breakfasts and lunches for two age groups: the first for students in grades I–V, the second for students in grades VI–XI. In large cities, school feeding factories are being created, which centrally supply school canteens with semi-finished products, flour, culinary and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Dietary canteens specialize in serving people in need of therapeutic nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least three. Dishes are prepared according to special recipes and technology by chefs with appropriate training, under the supervision of a nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.

Dispensing and mobile canteens are designed to serve small groups of workers and employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.

Canteens must have a sign indicating their legal form and opening hours. Decorative elements are used in the design of trading floors to create a unified style. Standard furniture of lightweight construction is used that matches the interior of the room; tables must have hygienic coverings. The tableware used is earthenware and pressed glass. Among the premises for visitors, dining rooms should have a vestibule, a wardrobe, and toilet rooms. The area of ​​sales floors must comply with the standard - 1.8 m2 per seat.

Restaurant– a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service in combination with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first. 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 from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure time. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings, a full diet. Restaurants at railway stations, airports, and hotels also provide complete food rations to consumers. Restaurants organize catering for various types of banquets and theme nights. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

Organization of music services;

Organization of concerts and variety shows;

Providing newspapers, magazines, board games, slot machines, billiards. Customer service is provided by head waiters and waiters. In high-class restaurants, as well as those serving foreign tourists, waiters must speak a foreign language to the extent necessary to perform their duties.

Restaurants must have, in addition to the usual sign, an illuminated sign with design elements. To decorate halls and premises for consumers, exquisite and original decorative elements (lamps, draperies, etc.) are used. In the trading floor of luxury and high class restaurants, the presence of a stage and dance floor is mandatory. To create an optimal microclimate in the sales area, luxury restaurants have an air conditioning system with automatic maintenance of optimal temperature and humidity parameters. For upper and first class restaurants, a normal ventilation system is acceptable. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft cover; in first class restaurants, tables with a polyester cover may be used. Chairs should be soft or semi-soft, with armrests. Greater demands are placed on dishes and cutlery. The dishes used are cupronickel, nickel silver, stainless steel, porcelain and faience with a monogram or artistic design, crystal, artistically decorated glassware made of blown glass.

The area of ​​the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.

Bar is a catering establishment with a bar counter that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, and purchased goods. Bars are divided into classes: luxury, highest and first.

Bars vary by:

The assortment includes a dairy bar, a beer bar, a coffee bar, a cocktail bar, a grill bar, etc.;

Specifics of consumer service – video bar, variety show bar, etc.

In addition, bars provide services for the preparation and sale of drinks, snacks, confectionery, purchased goods, and for creating conditions for their consumption at the bar counter or in the hall.

Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.

Bars must have an illuminated sign with design elements: decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A mandatory bar accessory is a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of cupronickel, nickel silver, stainless steel, porcelain, crystal, glass of the highest grades is used.

Cafe- a catering establishment designed to organize recreation for visitors, selling a limited range of branded custom-made dishes of simple preparation, as well as flour confectionery products, drinks (tea, coffee, milk, chocolate, etc.), compared to a restaurant, and purchased goods.

Cafes are distinguished:

According to the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;

According to the contingent of consumers - youth cafes, children's cafes;

According to the method of service - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell: first courses - clear broths, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service have special, made-to-order dishes on their menu, but mostly fast food.

The cafe is intended for visitors to relax, so the design of the sales area with decorative elements, lighting, and color schemes is of great importance. The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The following types of tableware are used: metal stainless steel, semi-porcelain earthenware, high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

Cafeteria organized mainly at large grocery and department stores. Intended for sale and on-site consumption of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not permitted.

The cafeteria consists of two parts: a hall and a utility room. Sandwiches and hot drinks are prepared on site, the rest of the products arrive ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

Snack bar- a catering establishment with a limited range of simply prepared dishes for quick service to visitors.

Based on the range of products sold, eateries of general type and specialized ones are distinguished (sausage, dumpling, pancake, pie, donut, kebab, tea, pizzeria, hamburger, etc.).

The food service of a snack bar depends on its specialization.

Snack bars must have high throughput; their economic efficiency depends on this. Therefore, they are placed in busy places, on the central streets of cities and in recreation areas. Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges; each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.

Trading areas are equipped with high tables with hygienic coverings. The design of the halls must also meet certain aesthetic and sanitation requirements.

For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass.

According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors.

The area of ​​eatery halls must comply with the standard - 1.6 m2 per seat.

The specialization of eateries involves the sale of certain types of products characteristic of this enterprise.

Teahouse– a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery products. In addition, the teahouse menu includes hot main courses of fish, meat, vegetables, scrambled eggs with sausage, ham, etc.

The architectural and artistic design of the hall uses elements of the Russian national style.

Kebab house– a common type of specialized enterprise. The barbecue menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, tobacco chicken, and first courses - kharcho and other national dishes that are in demand among visitors. As a rule, waiters serve visitors in kebab houses. The rest of the eateries use self-service.

Dumplings– a specialized snack bar, the main products of which are dumplings with various minced meats. The menu also includes easy-to-prepare cold appetizers, hot and cold drinks. Dumplings can come in the form of semi-finished products or be prepared on site, in which case dumpling shops use dumpling machines.

Pancake shops specialize in the preparation and sale of batter products - pancakes, pancakes, pancakes, pancakes stuffed with various minced meats. They diversify the serving of these products with sour cream caviar, jam, jam, honey, etc.

Pies are intended for the preparation and sale of fried and baked pies, kulebyak, pies and other products from various types of dough.

Cheburechnye designed for the preparation and sale of popular oriental dishes - chebureks and belyashi. Related products in cheburechny are broths, salads, sandwiches, as well as cold and hot snacks.

Sausages specialize in the sale of hot sausages, sausages, boiled, baked with a variety of side dishes, as well as cold (water, beer, juices, etc.) and hot drinks, lactic acid products.

Pizzeria designed for preparing and selling pizza with various toppings. In self-service, the server prepares the pizza in the presence of the customer, using the appropriate equipment to prepare it. A pizzeria may have waiter service.

Bistro– a new chain of fast food establishments. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive load have higher economic indicators than universal enterprises, since the turnover of seats can be higher than at other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create enterprises such as automatic cafes and vending machines.

To expand catering services in cities, they place enterprises for the sale of finished products on house. Such an enterprise is intended for the preparation and sale of lunch products, culinary and confectionery products, and semi-finished products at home. The company can accept pre-orders for these products. The assortment includes a choice of cold, first, second and sweet dishes. Service is provided by the distributor.

The enterprise has warehouses for storing products, a production facility, and a sales area, which can accommodate several four-seater tables (3-4) for consuming food on site, but its main task is to sell products to homes.

Food service establishments may also operate as retail establishments. These include culinary stores, small retail chains (kiosks, hawker centers). When selling culinary products through a small retail chain, all rules ensuring product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was produced, shelf life, weight, price of one piece (kilogram of product). The shelf life indicated in the certificate is the shelf life of culinary products and includes the time the product remains at the manufacturer (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but it is necessary to comply with the rule that trading in goods whose shelf life has expired is prohibited.

Cookery stores– enterprises selling culinary, confectionery and semi-finished products to the population; We are accepting pre-orders for semi-finished products and flour confectionery products. The sales area of ​​the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (catering plant, restaurant, canteen).

The store is most often organized into three departments:

1. Department of semi-finished products (meat, fish, vegetables, cereals), natural large-piece, portioned, small-portioned (goulash, azu), minced (steaks, cutlets, minced meat).

2. Department of finished products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly porridge (buckwheat), etc.

3. Confectionery department - sells flour confectionery products from various types of dough (cakes, pies, buns, etc.) and purchased confectionery products - candies, chocolate, cookies, waffles, etc.

At the culinary store, if the sales area allows, a cafeteria is organized; Several high tables are placed on site for consumption of products.