Legal regulation of cafe activities. Types of catering establishments and their characteristic features
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, 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 laws 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 information to the consumer and notify the authorities local government.
Public catering establishments are required to comply with the regulations established in state standards, sanitary, fire safety rules, technological documents and other regulatory documents, mandatory requirements for the quality of services, their safety for life, human health, the environment and property.
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 enterprises trading network. 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 service population. Canteens at production 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 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 set breakfasts and lunches for two age groups: the first is for students in grades I–V, the second is for students in grades VI–XI. IN major cities school food 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. In design trading floors decorative elements are used to create a unity of 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, toilet rooms. The area of sales floors must comply with the standard - 1.8 m2 per one 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 the population Additional services: 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. For creating optimal microclimate In the sales area of luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. 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. Utensils made of cupronickel, nickel silver, of stainless steel, porcelain-faience with a monogram or decoration, 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.
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, 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 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.
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 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, first courses - kharcho and others National dishes which 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.
Catering establishments can also operate as businesses retail. 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.
Main classes of catering establishments
The class of public catering establishments is a collection distinctive features enterprises of a certain type, characterized by the quality of service provision, level and conditions of service.
GOST R 50762-95 “Cooking of public catering establishments” provides for five types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.
When determining the type of enterprise, the following factors are taken into account:
range of products sold, diversity and complexity of preparation;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
service methods;
personnel qualifications;
quality of service (comfort, communication ethics, aesthetics, etc.).
Enterprise classes: luxury, highest and first - are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.
Luxury class, in accordance with the above-mentioned standard, is assigned to restaurants and bars that meet such requirements as sophistication of interiors, high level of comfort, wide range of services, original assortment, exquisite custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails .
Luxury catering establishments include restaurants and bars, which differ from enterprises of other classes in the unique nature of the space-planning solution of the structure in general and premises for clients in particular, as well as the maximum level of comfort. This applies to restaurants and bars with traditional architecture as well as themed restaurants and bars. The presence of modern engineering equipment, the widespread use of a variety of music programs, furniture and dishes made to special orders, and lighting fixtures complement the architectural and artistic design, creating in the complex the most advanced type of enterprise in terms of service level.
The highest class goes to restaurants and bars that have original interiors, a wide range of services, comfort, an assortment of original, exquisite custom-made and signature dishes and products, as well as complexly prepared drinks (for restaurants), as well as simply prepared drinks and cocktails, including custom ones and branded (for bars).
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 in combination with the organization of recreation.
Restaurants are located mainly on central, busy streets, at railway stations and bus stations, at airports, on piers, motor ships, sea vessels, in floating holiday homes, at hotels, motels, in places of public recreation: parks, gardens, as well as in stadiums and in suburban areas, in public, administrative and entertainment complexes, in places where historical and architectural monuments are located.
Visitors are served in the restaurant by waiters, head waiters, and bartenders who have undergone special training. Dishes and on-
Tiki is prepared by highly trained chefs. Service personnel in restaurants have uniforms and shoes of the same type. In restaurants where foreign tourists are served, waiters, as a rule, speak one of the foreign languages to the extent necessary to perform their professional duties.
Restaurants organize services not only for individual guests, but also for congresses, conferences, official evenings, receptions, family celebrations, banquets, and theme evenings.
The restaurant provides visitors mainly with lunches and dinners, and when serving participants at congresses, meetings, and conferences - a full ration of food. On pre-holiday, Saturday or Sunday days, many restaurants organize tastings of national cuisine.
Some restaurants' service practices include family dinners. This type of service requires the preparation of a special menu for children, and the prices for the dishes should not be high.
Sometimes in restaurants, waiters serve dishes with final preparation operations carried out in the presence of the customers who ordered these dishes.
In addition to custom-made and signature dishes, the luxury restaurant accepts orders for dishes not included in the menu. The assortment of purchased goods should include: chocolate, sweets (assorted), fruits, berries, citrus fruits.
Showcases in luxury and high-class restaurants are designed using various decorative and finishing materials, lighting and optical effects, color transparencies, and photographs. Showcases should contain information about the features of the enterprise: the specifics of the kitchen, the range of services provided. In first class restaurants, simpler window displays are allowed.
In the halls of large-capacity restaurants, to create convenience and coziness, separate zones are distinguished with the help of architectural, structural and decorative interior elements, as well as various methods of placing furniture and transformable partitions.
The main types of furniture in restaurants: tables for two, four, six people (rectangular, square, round or any other configuration); restaurant chairs (soft with armrests); benches-sofas (banquettes); sideboards for waiters; flower girls; utility tables, coffee tables.
For luxury restaurants, tableware and cutlery are made to special order (from stainless steel, high-quality porcelain and glass with best finishing) or selected taking into account the characteristics of the cuisine and service. Each piece of porcelain should have a monogram or emblem of the company. At banquets and receptions they use dishes and cutlery made of cupronickel and crystal.
Table linen (banquet tablecloths, white and colored tablecloths and napkins, table napkins) are made to order in accordance with the general artistic design of the table setting and interior of the halls. Each piece of linen features a monogram, the full name or emblem of the restaurant. Tablecloths are replaced before serving each new group of guests.
First class restaurants use metal utensils and cutlery made of stainless steel, china, white or colored tablecloths and napkins, but tables with polyester tops may be served with individual linen napkins.
Mandatory additional services provided in luxury restaurants: cooking and service organization festive table; home delivery of lunches, dishes and other products upon request; booking seats for a specific time; calling a taxi at the request of clients; sale of souvenirs, flowers.
The high-class restaurant has a banquet hall, a bar, and a cocktail lounge with a bar counter. The premises must be beautifully decorated, in a certain style, corresponding to the name of the restaurant.
Menus in luxury and high-class restaurants must be printed. When serving foreign guests in these restaurants, menus are printed in three languages (English, French, German). Branded menu covers, advertising posters, booklets, leaflets, greeting and invitation cards and other types of printed advertising are made from thick paper or cardboard with a glossy finish. In addition to the name of the restaurant, the cover contains its emblem, as well as a drawing reflecting the thematic focus of the enterprise.
Luxury and high-class restaurants provide performances by an orchestra, instrumental or vocal ensemble, and a concert program. Luxury restaurants use high-quality stereo radio equipment and equip tables with individual speakers with adjustable sound volume levels.
Restaurants vary:
according to the range of products sold - fish, beer, with national cuisine or cuisine of foreign countries;
location - city, station, hotel, recreation area, dining car, etc.
City restaurants are located within the city limits and operate at strictly defined hours. They offer great as-
An assortment of dishes, snacks, drinks, or specialize in providing lunches and (or) dinners.
Station restaurants are set up at railway or airport stations to provide 24-hour service to passengers. The menu of these restaurants includes a limited selection of dishes, snacks, and drinks.
And the structure of hotel complexes included in well-known state-owned chains may have two restaurants - a fashionable branded one and a small one with low prices for food and drinks.
In country, national and theme restaurants, the number of dishes and drinks on the menu is set individually, provided that the basis of the assortment is made up of signature dishes and products. Branded dishes include dishes developed by one company according to a special recipe.
The ship's restaurant is designed to serve passengers and tourists along the route. It provides breakfast, lunch, dinner; The company sells culinary and confectionery products, soft drinks, and travel kits. Service is provided by waiters. The sale of food subscriptions is practiced.
Large passenger ships have one or more lounge-restaurants, buffets and bars, and an equipped kitchen. The capacity of the salon-restaurant halls ranges from 48 to 150 seats. They are equipped with the following types of furniture: tables, chairs, sideboards. There is a buffet in the hall. Tables and sideboards are fixed to the floor.
A dining car is usually available on long-distance trains. It is intended to serve passengers traveling for more than a day.
Buffet compartments are organized on trains with a journey duration of less than a day. A room occupying two or three compartments for retail and utility rooms is allocated for the buffet compartment. The buffet compartment is separated from the general salon by a counter with a display case, and is equipped with refrigerated cabinets and undercar drawers. The main assortment: sandwiches, boiled eggs, fermented milk products, sausages, sausages, hot drinks (tea, coffee, cocoa), confectionery and bakery products, soft drinks, juices, travel food sets, fruits. The bartender serves passengers. The peddling trade is carried out by the peddler waiter.
Restaurants for car tourists are located near highways or large parking lots and are intended for motorists who do not want to leave their car.
A bar is a specialized enterprise with a bar counter and is intended for the sale of mixed drinks in a wide range. Bars also sells meals, snacks and confectionery. The purpose of the bar is to provide visitors with the opportunity to relax in a cozy atmosphere, listen to music, watch a performance by variety show artists, or watch a video broadcast.
Bars, depending on their assortment, are divided into beer, wine, dairy, cocktail lounges and cocktail bars. The cocktail hall differs from the cocktail bar only in the larger capacity of the hall, as well as more varied equipment.
Bars are located in administrative, cultural and shopping centers, in neighborhoods, at restaurants, cafes, hotels.
Depending on the location in the building, bars can be: lobby bars (serve as a place for meetings and conversations), restaurant bars (located in the restaurant interior), auxiliary bars (on hotel floors), banquet bars (in banquet halls), minibars (in hotel guest rooms) .
The bar menu contains both mixed drinks and natural strong alcoholic drinks. To serve cocktail banquets, cold and hot drinks are prepared depending on the season: cups, punches, mulled wine, grogs.
The most common snacks in bars are cheese sticks, canapés, tartlets, olives, salted almonds, pistachios. Confectionery products offered in bars have a narrow range: small cakes, chocolate, sweets, candied fruits.
All bars should have: stereophonic sound-reproducing equipment, televisions, video recorders, and slot machines. Dance floors are installed in bars with at least 50 visitors.
Varieties of non-alcoholic bars have appeared, which have become places for mass recreation of young people, meetings and communication between people of different professions, and promotion of non-alcoholic drinks.
Thanks to good equipment, interior design, high level music service organizations, these bars have gained wide popularity. Let us characterize some of them.
Salad bars are equipped with a special counter with an open refrigerated display case. It contains special containers into which pre-prepared salad components are placed: green lettuce, cucumbers, radishes, olives, olives, tomatoes, hard-boiled eggs, potatoes, carrots, beets, dill, onions, parsley, celery, cabbage, as well as meat, fish, sausage, cheese, cottage cheese, etc. In a separate bowl there should be dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt, pepper. Each consumer puts ingredients and dressings into individual salad bowls in accordance with their taste.
These bars are one of the buffet options
Fruit bars - a new type of public catering enterprise - arose as one of the areas of an important social task: strengthening the trend towards reducing the consumption of alcoholic beverages.
Enterprises of this type, as a rule, have originally designed premises. They are equipped with the simplest equipment: a counter, a display case with juices (up to 15 items), an electric mixer for milkshakes, an electric coffee pot, and a samovar. In addition to juices, consumers can drink tea and coffee, which are accompanied by confectionery, pies, coming from the confectionery shops of restaurants, cafes and other enterprises.
Milk bars stand out for their range of products. In addition to milk and cream cocktails, such bars on the daily menu offer sandwiches with butter, cheese and sausage, cheese sticks, dairy dishes of several types (homemade milk noodles, noodle maker with apples), pancakes with butter or sour cream, pies, products from cottage cheese, flour confectionery, sweet dishes and drinks. The most popular among visitors are those bars where food is prepared in front of them.
Milk bars are created at branded dairy stores and in large shopping centers. Their goal is to popularize dairy products by conducting tastings, as well as selling a variety of dairy products.
Disco bars operate as cafes during the day and as bars in the evening. They regularly host discos.
Disco bars are located in separate buildings or in the basements of hotels. These bars host youth recreation evenings with performances by orchestras, singers, and actors.
The range of products sold includes a variety of sandwiches, as well as confectionery products: vol-au-vents and baskets with various fillings, pies, pies, straws and nuts with salt, etc.
The menu of disco bars usually includes light soft drinks and mixed drinks, and light snacks. There may also be hot dishes. For dessert, ice cream with various fillings is offered: strawberry, peach, apricot, coffee, nut, etc.
The halls of disco bars should have modern decoration. The dance floor must have colored parquet, appropriate lighting, and backlighting.
To demonstrate slides, large screens are installed in disco bars; powerful musical equipment, devices for creating lighting effects, televisions, and video recorders are also placed in bars. The music program is hosted by disc jockeys.
Express bars (i.e. instant service) are set up in shopping centers, hotels, and train stations. The range of products corresponds to the purpose of the bar: sandwiches, tartlets, vol-au-vents with various minced meats, all kinds of confectionery, dairy products.
Snack bars (snack bars) are designed to quickly serve consumers at the counter. The menu usually has a limited range of dishes. Most often these are chopped and natural steaks, splints, poultry dishes, game, soft drinks, juices, cocktails, coffee.
Beer bars specialize in selling beer on tap and vintage beer (two or three types) in bottles. Beer is released on tap using special racks and dispensing taps, to which it is supplied from stationary containers, usually located in the basement and charged from tank trucks delivering beer from the manufacturer.
It is recommended to have fruit and mineral water. Sale of strong alcoholic beverages is not permitted. When served by waiters, payment is made according to the invoice issued by them, when self-service - through a bartender or distributor.
Beer bars sell, along with beer, cold and hot snacks, sandwiches that are most in harmony with the taste of beer: cheeses, salted, smoked and dried fish, crispy potatoes, crackers rye bread, drying, biscuits, olives, olives, shrimp, stuffed eggs.
Wine bars (cocktail bars) are most often located in hotels, restaurants, and cafes. The purpose of this type of bar is to provide visitors with the opportunity to take a light aperitif. Here you can also buy canapés and open sandwiches, as well as tartines and croutons with various products. Some bars serve pancakes with caviar or salmon, julienne, and pastries.
If the bar is located in the antechamber or directly in the hall of a large restaurant, then in this case it is called an “aperitif bar” and is intended, for example, for meeting guests before the start of receptions. Here you can continue the conversation in a relaxed atmosphere and have a cup of coffee.
Grill bars are located both in shopping centers and as independent enterprises in city blocks or in public recreation areas, on busy highways, and in restaurants. In the grill bar, the consumer can receive originally prepared dishes. Here you can have a quick snack, for which the range of products includes tartines, sausages (if they are not available, sausages, grilled or deep-fried). One of the most common dishes in bars of this type is grilled (or fried) fish.
deep-fried pie), chicken on a spit, kebab, steak. As a side dish - French fries. Less often - fondue-type dishes. In grill bars, dishes are prepared directly in front of visitors.
In a grill bar, either tables or high stools can be located around the bar counter. In the latter case, the bartender serves directly at the bar counter. But in both cases, he also works as a cook, since he has to prepare dishes from semi-finished products.
A cafe is an enterprise that organizes food and recreation for consumers, providing a limited range of products compared to a restaurant.
The cafe is intended for the production and sale of branded, custom-made dishes of simple preparation in a limited assortment, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, fermented milk products, flour confectionery products, and sweet dishes. Scrambled eggs, sausages, sausages, pancakes and pancakes are served as second courses of simple preparation. First courses can only include broths.
In non-alcoholic cafes, wine and vodka products have been excluded from the range and the sale of non-alcoholic drinks and confectionery products has been increased. These cafes host discos, weddings, anniversaries, family dinners, and exhibitions of new dishes and products.
Depending on the range of products and the contingent of consumers, cafes are divided into two groups:
by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
for a contingent of consumers - youth cafes, children's cafes, etc.
An ice cream parlor is considered the most democratic place to spend leisure time, since not every family can afford to go to a restaurant, and a bar is an establishment designed for a certain age category. At the same time, all family members, including children, as well as not very wealthy people, can go to the ice cream parlor.
In modern ice cream parlors that produce a specific product, the equipment occupies an area of only 0.5 m2. The ice cream making machine is designed to use both natural products and ready-made mixtures offered by various companies as starting materials. It requires additional equipment made of stainless steel: a rack for storing equipment, a sink for washing equipment, wall shelves (open and closed), a low-temperature refrigerator, a table. Optional equipment also occupies a small area.
The sales area contains: a low-temperature display case for displaying an assortment of ice cream, furniture, and equipment for making tea and coffee. To expand the range of dishes, baked goods and confectionery are added to the menu.
Cafeterias are organized mainly in food or large non-food stores. Cafeterias sell hot drinks, milk, fermented milk products, sandwiches, confectionery and other goods that do not require labor-intensive operations to prepare them for sale. The sale of alcoholic beverages in cafeterias is not permitted. Payments to consumers are made through the bartender.
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 of the week.
The canteen is the most common type of catering establishment. The main purpose is the preparation and sale to the population of mainly home-produced products, although if there is demand, consumers can be provided with a full ration: breakfast, lunch, dinner (or part of it). The canteens serve meals at home, accept pre-orders, and also sell culinary products and semi-finished products.
Dining rooms vary:
according to the range of products sold - general type and dietary;
the consumer population served: school, student, etc.;
location - publicly available, at the place of study or work.
A snack bar is a catering establishment with a limited range of simply prepared dishes from a certain type of raw material, designed to quickly serve visitors.
The assortment of snack bars includes cold and hot dishes, snacks of mass demand and easy preparation (sausages, sausages, dumplings, dumplings, scrambled eggs), as well as drinks (tea, coffee). In addition, fermented milk and confectionery products, sweets, and chocolate should be on sale. Sale of alcoholic beverages is prohibited.
The eateries use self-service with a serving counter with a free choice of dishes. Payment is made through a regular cash register (before or after choosing dishes), as well as through a cash register and coin-operated vending machines. Snack bars have a high throughput; they are placed in busy places, in the path of intense consumer flows.
Snack bars are divided according to the range of products they sell - general and specialized. Specialized
,(snack bars are dumplings, varenichnaya, kebab, pancake, pie, cutlet, sausage, sandwich, etc.
Buffets (internal and external) are intended for the sale of culinary products, semi-finished products, various related products, as well as for the preparation and dispensing of hot drinks in mass demand.
All cafeterias (except cafeterias at schools and colleges) must have tobacco products on sale. Self-service is used, payment is made through a bartender or through vending machines.
Buffets are located at hotels, entertainment enterprises, sports facilities, train stations, river and sea vessels, manufacturing and transport enterprises, construction sites, and institutions. As a rule, buffets receive products from public catering enterprises of which they are branches.
Buffets at schools and colleges serve school breakfasts and lunches for students in extended-day groups and staff. Buffets at secondary schools are organized as provided for in the standard designs of these schools.
Buffets at entertainment enterprises should have premium confectionery products, sweets, fruit and mineral waters, and fruits on sale. Sale of alcoholic beverages is not permitted.
It is recommended to have fruits, chocolate, sweets, as well as flowers and souvenirs on sale in the buffets at the Wedding Palaces. Pre-setting of tables with waiter service is practiced.
The enterprise for the distribution of ready-made meals at home is intended for the preparation, distribution at home and sale of home-produced products, culinary and confectionery products and semi-finished products, as well as for fulfilling pre-orders for these products. It also provides additional services, selling and renting boats, providing consumers with advice on preparing dishes, decorating a festive table, etc. Payment is made to the distributor for pre-selected goods with registration through a cash register.
Culinary stores sell various culinary and confectionery products, semi-finished products, and some related products to the public. These stores provide consultations on the preparation of various dishes, confectionery, the use of semi-finished products, new types of raw materials, table setting; organize exhibitions and sales of culinary and confectionery products; accept pre-orders for products sold. Large culinary stores can organize cafeterias selling hot drinks and confectionery.
Payment for purchased goods is made through a cash register.
Cookery shops are usually located in blocks with residential buildings, in separate buildings on busy streets. They serve as branches of restaurants, cafeterias and other businesses.
The teahouse sells a wide range of tea and flour confectionery products. The teahouse menu includes main courses of meat, fish, and eggs: roast beef in a pot; fish baked in a frying pan; natural scrambled eggs with sausage and ham.
Self-service and waiter service are used only in some cases.
In Central Asia, teahouses are organized like teahouses. A coffee shop is a specialized establishment that offers visitors a wide range of coffee drinks. The menu includes the most popular drinks known all over the world: natural coffee (filter coffee);
coffee cappuccino (coffee cappuccino) - strong black coffee with boiling milk foam, sometimes with the addition of cinnamon and grated chocolate;
coffee luz - coffee with strong fruit liqueur; coffee corretto (coffee corretto) - with grappa (grape vodka);
coffee Warsaw style - with baked milk and milk foam;
Turkish coffee - brewed with sugar;
espresso coffee - strong black coffee prepared by passing boiling water through a layer ground coffee in a special apparatus.
In the coffee shop, visitors can also drink other drinks that are an alternative to coffee drinks, from juices to strong alcoholic drinks. One of the alternative items on the menu could be tea - black, green, herbal: green tea; rose hip tea; mint tea (bait tea, or peppermint tea); tea infused with herbs (herb tea); tea with chamomile (camomile tea); iced tea; black tea.
Snacks in a coffee shop can be the same as in a restaurant or cafe, i.e., in fact, even include entire meals. In Europe, owners of coffee shops and small restaurants often purchase the necessary products themselves, and then hire private chefs to prepare the planned repertoire of dishes. As a result, many coffee shops are widely popular due to
Original desserts or unusual snacks that you won’t find anywhere else.
Restaurant. The restaurant is the most comfortable catering establishment. This is a catering facility with a wide range of complexly prepared dishes, including custom and branded ones, wine - vodka, tobacco and confectionery products, purchased goods with a high level of service in combination with leisure activities. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer. Signature dishes include dishes that are prepared based on a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food item. They must be different original design, successfully combine products according to their taste properties. Service in restaurants is provided by highly qualified waiters. Restaurants may have premium categories: luxury, highest, first and second. Depending on the markup category, financial requirements are established for restaurants. technical equipment(furniture, dishes, table linen and cutlery), interior design of the hall, advertising, assortment (proportion of custom-made and signature dishes on the menu).
There are restaurants:
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.
Bar. A bar is a specialized public catering facility with a bar counter that sells various drinks: mixed, strong alcoholic, low-alcoholic and non-alcoholic; snacks, pastry and bakery products, purchased goods. It provides visitors with the maximum level of comfort. Bars can operate as independent facilities or in conjunction with other food facilities (for example, restaurants).
A bar can specialize in:
According to the range of products sold or the method of their preparation (beer bar, dairy bar, grill bar, cocktail bar, cocktail lounge, wine bar, coffee bar),
According to the specifics of serving visitors (video bar, karaoke bar, variety show bar), they are usually assigned a luxury category, highest or first. Service in bars is performed by bartenders or waiters.
The class of a restaurant and bar determines the degree of use of decorative elements in the design of the hall: refined (luxury), original (highest and first).
Tables in restaurants and bars can be of different capacities (2, 4, 6 or more seats), but with a soft cover (luxury, top) or polyester cover (first).
The following are used as tableware and cutlery in restaurants and bars:
Metal: cupronickel, nickel silver or stainless steel (luxury, highest); stainless steel (first);
Porcelain and earthenware with a monogram or decoration (luxury, superior); semi-porcelain and earthenware (first); in themed restaurants with national cuisine (luxury), the use of dishes made of ceramics, wood, etc. is allowed.
High-grade glassware: crystal, artistically designed blown glassware (luxury, superior); graded glassware without a pattern (first).
White or colored tablecloths are used as table linen in restaurants and bars of all classes, and branded tablecloths are recommended for luxury restaurants and bars. In specialized restaurants and bars of the highest and first class, if there are tables with polyester coverings or artistic covers, it is allowed to replace tablecloths with individual fabric napkins. Changing table linen (tablecloths) at luxury and high class enterprises is mandatory.
Dining room. A canteen is a public catering facility intended for the preparation and sale, with on-site consumption, of breakfasts, lunches, and dinners varied by day of the week, as well as serving them at home. Thus, characteristic feature canteens is the presence of a full diet on the menu. Canteens can be of the 2nd and 3rd markup categories. They use self-service to serve consumers. Set menus may be used. A canteen can function as a distribution room. This is a canteen intended for the sale of culinary products and purchased goods received from other catering facilities.
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);
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.
Cafe. A cafe is a public catering facility that organizes meals and leisure for consumers, providing a limited range of culinary products compared to a restaurant. Depending on the range of products sold, cafes are divided into general and specialized enterprises.
A general cafe is a public catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products. As a rule, they are assigned the highest, first or second category. Requirements for general cafes of the relevant categories. Their menu must include custom and specialty dishes.
Specialized cafes are being created
According to the range of products sold (cafe - confectionery, ice cream cafe, dairy cafe),
According to the specifics of the contingent of visitors (children’s cafe, youth cafe)
Cafes are also distinguished by the method of service. The service method is a way of selling public catering products to consumers. Within the service method, forms of customer service are distinguished. The latter means an organizational technique, which is a variety or combination of methods of serving consumers. There are two main service methods used in catering establishments:
Self-service;
Individual service by waiters.
The most rational method of serving consumers is self-service. This method can significantly reduce the time spent by consumers and increase the throughput of public catering establishments.
The type of cafe can also include cafeterias (cafe departments), which are mainly organized in stores for the sale and on-site consumption of a limited range of products that do not require complex preparation, purchased goods (hot and soft drinks, juices, sandwiches, confectionery, some other products).
There are various forms of self-service in catering:
With advance payment;
With subsequent payment;
With direct payment;
With payment after meals (self-payment system).
In order to speed up customer service and increase its level at public catering establishments, progressive types of service can be used as a supplement to the main methods:
Pre-sale of checks for lunches and individual dishes;
Pre-sale of meal passes at different quantity days at the request of the consumer;
Distribution of complete food rations;
Vacation lunches credit.
Subscriptions for receiving meals can be used in organizing school, work, medical and preventive meals, dietary meals, and special food (for example, milk due to the harmfulness of production). At catering establishments, combined forms of service can be widely used. For example, self-service can be combined with the preliminary sale of checks and subscriptions.
Snack bar. A snack bar is a public catering facility with a limited range of dishes of simple preparation from a certain type of raw material, designed to quickly serve consumers with intermediate meals. Basically, all eateries are specialized, they belong to the enterprises of the first or second category, they use self-service, with the exception of kebab shops. Where service is provided by waiters.
We can distinguish these types of specialized snack bars such as bulbyanaya, kebab, cutlet, sausage, dumpling (varenichnaya), pirozhkovaya, pancake, tea, pizzeria, pyshechnaya (donut), cheburek, sandwich, glass, etc. Bulbyanaya specializes in preparing Belarusian national cuisine 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. Disposable tableware can be used in snack bars
Tables in cafes must have a polyester covering, in canteens and snack bars - a hygienic covering. IN certain types In cafes, brackets for eating while standing are acceptable. For portioning dishes, utensils and utensils made of aluminum, stainless steel, earthenware, high-quality glassware without a pattern (for cafes) and pressed glass (for canteens and snack bars) are used. In canteens and snack bars, the use of disposable tableware is allowed. There are paper napkins on the tables.
The menu of the enterprise must be written in the national language(s) or Russian and neatly designed.
For cafes and eateries that specialize in preparing dishes from a certain type of raw material, it is mandatory to sell several types of these dishes.
In addition, catering services may be provided through other structural units.
Other catering establishments
Buffet is a structural division designed to sell a limited range of culinary products, confectionery products, and purchased goods. They can function as independent food facilities or in conjunction with other food facilities (restaurants, canteens). In the latter case, the category of the buffet must correspond to the category of the enterprise at which it is located. Buffets come in first, second and third markup categories. Service in buffets is carried out by a bartender. The use of disposable tableware is allowed.
Cafeteria - a public catering facility intended for sale with on-site consumption of a limited range of products that do not require complex preparation, purchased goods.
Company - vending machine - an enterprise that sells products of a certain range through vending machines.
Cooking shop (department) - a store (department) in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, purchased goods, and pickles to the population. Cookery stores are located on the territory of industrial enterprises, as part of integrated catering establishments, restaurants and canteens. Usually designed for 2-4 workplaces.
Catering plant is a production and economic complex consisting of a complex consisting of procurement and pre-preparing public catering facilities with a unified technological process for preparing products, as well as culinary stores and support services. It usually includes a canteen, a restaurant or cafe, a culinary store, a bar, and one or more workshops for the production of semi-finished products and confectionery products. As a rule, food factories are the main objects of unitary public catering enterprises in the consumer cooperation system.
Culinary plant - This is a procurement enterprise. Procurement facilities (workshops) for public catering are intended for the centralized production of culinary products, bakery and confectionery products and supplying them to pre-preparation facilities, culinary stores (departments), and retail chains. Culinary factories usually have cafeterias and grocery stores.
Tent - a public catering facility that sells a narrow range of products of its own production and purchased goods, belonging to a stationary retail chain, located in a light closed building, having two more workplaces, as well as a utility room and not having a sales area.
Pavilion - a public catering facility that sells a narrow range of products of its own production and purchased goods, belonging to a stationary retail chain, located in a permanent or temporary building with trading floor or without it and having utility rooms.
Quick Service Enterprises (FSP) - a public catering facility intended for the production and sale with organization of on-site consumption of dishes of simple preparation of a constant assortment using semi-finished products of industrial or own production, produced by procurement enterprises.
The type of public catering establishment is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" there are 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.
Dining room- a public catering establishment that is publicly accessible or serves a specific group of consumers, producing and selling lunch products of mass demand 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 its sale and consumption.
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 or work.
Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors.
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 workshops or construction sites. The operating procedures of canteens are coordinated with the administration of enterprises, institutions and educational institutions.
Canteens at vocational schools organize two or three meals a day based on the daily ration norms. 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 complex breakfasts and lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. 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.
Diet canteens specialize in serving people in need of nutritional therapy. 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.
Canteens-distributing and mobile Designed for small teams of workers and employees, usually working over large areas. They mainly only heat food supplied 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.
Premises for consumers have a vestibule, wardrobe, and toilet rooms. The area of dining rooms 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.
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:
- organizing music services;
- organizing concerts and variety shows;
- provision of newspapers, magazines, board games, billiards, etc.
Customer service is provided by head waiters and waiters.
In high-class restaurants, as well as those serving foreign tourists, waiters must speak foreign languages to the extent necessary to perform their duties. Restaurants must have, in addition to the usual sign, a light sign. To decorate the halls and premises, exquisite and original decorative elements (lamps, draperies, etc.) are used. Luxury and high-class restaurants always have a stage and dance floor on the sales floor.
To create an optimal microclimate in the sales area, luxury restaurants require 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. Increased demands are placed on dishes and cutlery.
The dishes used are cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram or artistic design, crystal, artistically decorated from blown glass.
The area of the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.
Dining cars designed to serve railway passengers en route. They are included in long-distance trains that travel in one direction for more than a day, and have 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.
Coupe-buffets are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; They have a commercial and utility room with refrigerated cabinets. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.
Bar- a catering establishment with a bar counter, selling mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, highest and first.
Bars distinguish:
According to 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 service is 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 illuminated signage; 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 must-have bar accessory- 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.
Cafe- a public 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 parlour, confectionery cafe, dairy cafe;
According to the contingent of consumers - youth cafe, children's cafe;
By service method - 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, made-to-order dishes on their menu, but mostly fast food.
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 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 tableware used is metal, stainless steel, semi-porcelain, earthenware, and 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 food 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 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 uncomplicated dishes for quick service to consumers. The food service of the snack bar depends on the specialization.
Snack bars are divided according to the range of products they sell.:
- general type;
- specialized(sausage, dumplings, pancake, pie,
Donut shop, kebab shop, cheburek shop, tea house, pizzeria, hamburger shop, 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 in eateries must comply with the standard - 1.6 m2 per seat.
In recent years, a new chain of fast food establishments, Bistro, has emerged. 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 in 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 there is an accumulation of a large number of people: at entertainment institutions, stadiums, sports palaces.
Organization of production and workplaces in the hot shop of the Exchange cafe for 150 seats at the Radisson-Slavyanskaya hotel
Work completed:
Student
Klychnikova
Catherine
Nikolaevna
Teacher:
Vasilyeva I.V.
Moscow 2012
Introduction. 3
Chapter 1. Characteristics of a cafe as a catering establishment 5
Chapter 2. Characteristics of the hot shop. 8
Chapter 3. Development production program enterprises. 13
Chapter 4. Calculation of the amount of raw materials. 28
Chapter 5. Calculation of the hot shop. 29
Chapter 6. Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory. 47
Chapter 7. Rules of sanitation and hygiene in the hot shop. 51
List of used literature... 55
Introduction
People's need to eat out goes deep into the past. A branch of activity is identified, the main task of which is to organize food for people outside their homes (at their place of work, study, recreation).
Catering plays important role in the life of society. It most fully satisfies people's nutritional needs. Catering enterprises perform functions such as production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect are no different from other enterprises.
Food service includes commercial establishments various forms property, united by the nature of processed raw materials and manufactured products, organization of production and forms of service to the population. Various types of enterprises operate in public catering: restaurants, cafes, canteens, bars, cafeterias, etc. The task of public catering is to serve various groups of consumers and provide them with services. A public catering service is understood as the result of the activities of legal entities and individual entrepreneurs to meet the needs of the population (consumer) for nutrition and leisure activities.
The system of catering establishments, as a rule, is a structural subdivision of the hotel complex and consists of enterprises of various types and markup categories with different operating modes.
The service process in public catering is a set of operations performed by the contractor in direct contact with the consumer of the service when selling culinary products, confectionery and bakery products, purchased goods and organizing leisure activities.
The work consists of 7 chapters, which cover:
Cafe as a catering establishment;
Characteristics of the hot shop at the enterprise;
Development of the enterprise production program;
Calculation of the amount of raw materials;
Hot shop calculation;
Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory;
Rules of sanitation and hygiene in the hot shop.
Chapter 1. Characteristics of a cafe as a catering establishment
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 - non-specialized and specialized (ice cream parlor, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
- according to the population served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, etc.;
- by location - residential and public buildings, including in detached buildings, hotel buildings, train stations; in cultural, entertainment and sports facilities; in recreation areas;
- by methods and forms of service - with waiter service and self-service;
- by operating time - permanent and seasonal;
- according to the composition and purpose of the premises - stationary and mobile (drive-in cafes, carriage-cafes, cafes on sea and river vessels, etc.).
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 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.
Services provided to consumers in public catering establishments of various types and classes 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.
Designing a cafe has a number of features. This is largely due to the need to comply with strict sanitary rules governing work with food. So, in the kitchen it is necessary to allocate separate workshops: meat, fish, vegetables, hot, cold, as well as industrial premises for procurement, preparation, distribution and storage of food. The design of the enterprise - the size of the required space, the number of staff, the level and format of the cafe, the number of dishes, storage and washing systems - also depends on the set of dishes. Special requirements are also imposed on the design of ventilation, heating, hot and cold water supply, and sewerage in a restaurant.
Care must be taken when selecting and installing kitchen equipment. Therefore, it is important to select efficient equipment with high productivity and efficiency, which consumes a minimum amount of electricity and allows rational use of production space.