Main types of catering establishments. Catering services, requirements for them

Type of catering establishment - type of establishment with characteristic features 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 enterprises 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 of various types and classes, according to GOST R 50764-95 “Public 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.

A kitchen factory is a large public catering enterprise designed to produce semi-finished products, culinary and confectionery products and supply 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 food center can also be created at a large higher educational institution with total number There are more than 5 thousand students. 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 workshops or 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 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 I-V classes, 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 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 be proficient 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 mandatory. 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 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.

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.

Introduction

Main part.

Theoretical part

Characteristics of a cafe as a type of catering establishment

Operational planning in a cafe

Types of menus used in cafes

Organization of labor of workers at the dispensing station, product quality control

Practical part

1.2.1.Create a menu for one day for a cafe

1.2.2.Create a calculation card for 2 dishes according to the menu

1.2.3. Create a schedule for the dispensing cafe crew to come to work.

Task………………………………………………………………………………..…2

Introduction………………………………………………………………………………...………4

1. Main part……………………………..

1.1.Theoretical part…………………………………

1.2. Practical part…………………………………….

2. Conclusion………………………………………………………

Introduction.

The distribution room at catering establishments performs the function of selling ready-made meals. The work of the dispensing room largely determines the quick service of visitors, which means increasing the throughput of the sales area and increasing the output of own-produced products.

Handout - important area production, since this is where the production process ends when the finished product is issued. Unclear operation of the serving station can lead to a decrease in the quality of ready-made dishes and impairs customer service.

Dispensing rooms should have a convenient connection with the hot and cold shops, sales floor, bread slicer and tableware washing, and in a restaurant - with service, buffets, and bar counter.

By its location, the dispensing room can be a continuation of the hot shop, being in the same room with it.

In restaurants and small and medium-sized enterprises, the distribution of finished products is entrusted to the cooks who prepared them. This increases their responsibility for the quality, presentation and correct presentation of dishes. In self-service establishments, when the sales area is open for a long time, food is served by food distributors.

Main part.

Theoretical part.

Characteristics of a cafe as a type of catering establishment.

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 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.

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.

Operational planning in a cafe.

A cafe is an enterprise that organizes food and recreation for consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks.
Operational planning of production work includes the following elements:

Drawing up a planned menu for a week, a decade (cyclic menu), on its basis, developing a menu plan reflecting the daily production program of the enterprise; menu preparation and approval;
- calculating the need for products for preparing dishes provided for in the menu plan, and drawing up requirements for raw materials;
- registration of a demand invoice for the release of products from the pantry for production and receipt of raw materials;
- distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.

The main stage of operational planning is drawing up a menu plan. The menu plan is drawn up by the production manager on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.
It contains the names, recipe numbers and quantities of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand

The main factors that need to be taken into account when creating a menu. These include: an approximate range of products recommended for catering establishments, depending on the type and type of diet provided, the availability of raw materials and its seasonality.
By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the enterprise's trading day.
At catering establishments with a free choice of dishes operational planning begins with drawing up a menu plan for one day in accordance with trade turnover.

Types of menus used in cafes

Menu- this is a list of snacks, dishes, drinks, flour confectionery products available for sale on a given day, indicating the output and price. The menu must be signed by the director, production manager and calculator. Depending on the type of enterprise and the population of consumers served, different types of menus are used: with a free choice of dishes; set lunches and lunches on subscriptions; daily diet; dietary and baby food; banquet

Menus with a free choice of dishes are prepared in public catering establishments (restaurants, bars, canteens, cafes, snack bars). It presents a list of dishes written down in a certain order, indicating the yield of the dishes, side dish, main product and price. For first courses, the menu usually lists the price of a serving and a half-portion. The restaurant menu does not indicate the choice of dishes.

When compiling a menu, certain rules for the arrangement of snacks and dishes are followed.

Cold dishes and snacks
- Fish gastronomy
- Cold fish dishes
- Salads and vinaigrettes
- Cold meat dishes
- Cold poultry dishes
- Lactic acid products
- Hot appetizers
- Fish, meat
- From poultry and game (julienne)
- Vegetables
- Mushroom
- Egg
- Soups
- Clear, dressing, puree, milky, cold and sweet
- Second courses
- Fish (boiled, poached, fried, baked)
- Meat (boiled, fried, stewed)
- Poultry and game dishes
- Dishes made from cutlet mass
- Offal dishes
- Dishes from vegetables, cereals, legumes, pasta and flour products
- Egg and cottage cheese dishes
- Sweet dishes (hot, cold)
- Hot drinks
- Cold drinks of our own production
- Flour culinary and confectionery products. In a cafe, it is recommended to start the menu with hot (at least 10 items) and cold drinks, and flour confectionery products.

Organization of work of dispensing cafes

Distribution at catering establishments performs the function of selling ready-made meals. The work of the dispensing room largely determines the quick service of visitors, which means increasing the throughput of the sales area and increasing the output of own-produced products.

Distribution is an important area of production, since it is here that the production process is completed when the finished product is issued. Unclear operation of the serving station can lead to a decrease in the quality of ready-made dishes and impairs customer service.

The distribution should have a convenient connection with the hot and cold shops, the sales floor, the bread slicer and the washing tableware, and in the restaurant - with the service, buffets, and bar counter.

By its location, the distribution can be a continuation of the hot shop, being in the same room with it.

Organization of distribution work
1. Purpose and location of the distribution.

2. Classification of lines

3. Characteristics of mechanized distribution lines

In accordance with the first sign, distributions are divided into non-mechanized, mechanized and automated; according to the second criterion, they are divided into distributions that sell menu dishes with a free choice of dishes and with complex types of nutrition, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the sales area, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

Distribution lines are classified according to three criteria: design features the equipment used, the range of products sold and the method of selling them to consumers.

In accordance with the first sign, distributions are divided into non-mechanized, mechanized and automated; according to the second criterion, they are divided into distributions that sell menu dishes with a free choice of dishes, and with complex types of food, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the sales area, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

Non-mechanized distributions are equipped with lines of self-service counters (LPS and LS), self-service lines for the sale of set meals (LRKO). Mechanized dispensers are designed for assembling and dispensing set meals. Automated distribution lines are equipped with machines for dispensing cold snacks, drinks, and baked goods (for example, vending machines at Sports Palaces).

Specialized distributions carry out the sale of cold appetizers, first and second courses, sweet dishes, and hot drinks from the counters. These counters are installed in a line in a certain sequence. Specialized distributions (linear) are used for self-service.

At present, LPS dispensing lines are not mass-produced, but are widely used in public catering establishments, which are equipped with counters for trays and cutlery, a refrigerated display counter for cold appetizers, a food warmer counter for first courses, a food warmer counter for second courses, a counter for hot drinks, cold drinks, bread and pastry counter, cash register and barrier. It is advisable to install carts with a squeezing device for plates and glasses in the line.

The counter for trays and cutlery is made in the form of a table, in which there are nests with six conical glasses for cutlery. The display counter for cold snacks is designed for display, short-term storage and selection by visitors of cold snacks and dairy products. The counter-bain-marie for first courses is a bain-marie plate with burners on which stove-top cauldrons or pans are installed. The food warmer counter for second courses consists of a water bath in which food warmers for second courses, side dishes, and sauces are installed. The counter for hot drinks is designed for installing thermostats with drinks; the counter for dispensing flour confectionery products has two or three shelves for installing trays with sliced bread and confectionery products. The number of sections in the LPS line depends on the type of public catering establishment and its capacity.

The LRKO line is intended for dispensing set meals in large canteens at industrial enterprises and educational institutions. The line includes four types of food warmers with a capacity of 6, 20, 35 and 60 liters, trolleys with squeezing devices for glasses, trays, and plates. The dispensing equipment is mobile and can be used directly in the sales area, regardless of the location of the kitchen. LRKO line. (Diagram 22) allows you to organize an island distribution, which is very important for enterprises where the kitchen is remote from the sales area.

Non-mechanized lines are served by one or two cook-distributors of the III category. The main jobs are organized behind the counters for the sale of first and second courses. Along the line on the consumer side there are guides for trays. A barrier is provided at a distance of 1 m from the line. At enterprises that use modern sectional modulated equipment with functional containers, a self-service drug dispensing line is installed, produced in four versions (LS-A, LS-B, LS-V, LS-G). They differ in the dimensions of the functional containers. The line includes: mobile counters for cold dishes, main courses, drinks and mobile cauldrons for first courses (Fig. 29). Mobile equipment can be swapped. To connect mobile food warmers to the electrical network, sockets are provided inside the compartments.

Universal distribution is intended for dispensing various menu dishes to consumers from one workplace. This distribution is used in self-service establishments with a narrow range of dishes (snack bars, highly specialized snack bars). Universal distribution can also be organized during the holidays of set meals. Universal distribution is served by one dispenser.

An example of a universal giveaway is a restaurant giveaway. In the hot shop of a restaurant, food is served through a dispensing section of the SRTESM type (thermal electric sectional modular dispensing rack) with a heating cabinet for heating plates. In the cold shop, food is dispensed through a sectional counter.

When serving, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75°C, main courses and side dishes - no lower than 65°C; cold soups, drinks - 10-14°C; custom-made portioned dishes -85-90°C. Ready first and second courses can be on the steam table for no more than 2-3 hours; cold dishes are displayed as they are sold.

Combined dispensers represent a combination of dispensers of various types. For example, in the canteen of an institution, a specialized (multi-section) dispensing room is organized for the sale of menu dishes with free choice, and a universal one is organized for dispensing set lunches.

Mechanized distribution lines. Depending on the nature of the flow of consumers and the capacity of the enterprise, mechanized public lines for picking and dispensing lunches of continuous and periodic operation can be used.

In canteens with a continuous flow of visitors, it is advisable to use conveyor lines with direct access to the dining room: LKKO "Potok" and MLKO "Progress", "Rhythm-2", "Temp".

These mechanized lines assemble and dispense one version of a set lunch, which includes: a cold appetizer, first and second courses, a sweet dish and a drink.

The Potok line (LKKO) consists of a conveyor for picking and dispensing lunches, equipped with mobile dispensing equipment (bain-marines for first and second hot courses, trolleys with a squeeze device for cold appetizers, plates, trays). Installation of dispensing equipment at the conveyor is carried out in blocks. Each block represents a specialized picking post, serviced by one picker. The line can be served by 3 or 6 pickers, which provides 300-400 (Fig. 30) or 600-800 lunches per hour

Catering establishments are designed according to three main types:

1) procurement enterprises

2) pre-production enterprises

3) enterprises for raw materials (with a full production cycle).

Procurement enterprises

They are intended for the mass preparation of semi-finished products and supply them to pre-production enterprises and other enterprises working on semi-finished products. In terms of technology, the processes of primary processing of raw materials predominate here, and therefore highly mechanized procurement shops are equipped at these enterprises.

There are the following main types of procurement enterprises:

1. Semi-finished products plant- a large integrated enterprise producing all types of meat, fish, vegetable semi-finished products, as well as semi-finished and finished culinary products to supply pre-production enterprises and semi-finished food stores.

2. Factory-procurement- a medium-sized enterprise that produces a limited range of semi-finished products, only meat or only fish, as well as a smaller number of semi-finished and finished culinary products.

3. Factory-kitchen-procurement- a large combined enterprise combining two main functions:

a) mass production of semi-finished products to supply pre-production enterprises and stores of semi-finished products;

b) the presence of its own pre-production plant with high throughput, designed for significant use of semi-finished products on site.

4. Dining room- a small-capacity enterprise operating on raw materials. The semi-finished products produced are sold in a significant part locally, the other part is used to supply pre-production enterprises.

5. Specialized workshop semi-finished products at meat processing plants, fish processing and other food industry enterprises, supplying public catering and trade enterprises with semi-finished products.

Thus, procurement enterprises can be universal, processing several types of raw materials - meat, fish, vegetables, or specialized, processing one type of raw material.

Procurement factories are equipped, as a rule, at a high technical level with extensive use of production production lines, maximally mechanized and automated. Procurement factories correspond to the production workshops of a highly mechanized food industry enterprise.

Pre-production enterprises

A feature of this type of public catering enterprise is the organization of production only on semi-finished products.

Pre-production enterprises are closely connected with the procurement enterprise, which systematically supplies semi-finished products to pre-production enterprises, ensuring the uninterrupted operation of their work.

In pre-production enterprises, the main and main workshops are hot and cold shops, as well as washing kitchen utensils and semi-finished containers.

Pre-production enterprises, as a rule, have powerful means of selling their products locally and in the distribution network. In this regard, pre-production enterprises have halls for visitors with a large number of seats, as well as expedition units equipped with refrigeration capacities.

Enterprises working on raw materials

In enterprises working with raw materials, a full production cycle is carried out, including all types of processing, starting from storage and primary processing of raw materials (vegetables, meat, fish, poultry) and ending with production finished products and their implementation on site.

Such enterprises perform of different nature technological operations, many of which are associated with the generation of large amounts of waste, often polluting the premises (for example, primary processing of vegetables, poultry).

In the future, enterprises working on raw materials will be replaced by enterprises working on semi-finished products, that is, pre-production enterprises.

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Legal regulation of cafe activities

The activities of the cafe can be carried out by any legal or individual, registered as an individual entrepreneur. The activities of a cafe relate to catering services, which are subject to certain requirements. The legislator included restaurants, bars, cafes, canteens, and snack bars as public catering facilities that have a hall serving visitors (Article 346.27 of the Tax Code of the Russian Federation).

Normative base:

Rules for the provision of public catering services, approved Decree of the Government of the Russian Federation of August 15, 1997 N 1036, with changes and additions.

SP 2.3.6.1079-2001 Sanitary and epidemiological rules and regulations. Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them, with changes and additions.

SanPiN 2.3.2.1324-2003 Sanitary and epidemiological rules and regulations. Hygienic requirements for shelf life and storage conditions of food products.

SanPiN 2.3.2.1078-2001 Sanitary and epidemiological rules and regulations. Hygienic requirements for the safety and nutritional value of food products. Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments, officially published on the territory of the Russian Federation, including national cuisines.

SNiP 2.08.02-89 Building regulations. Public buildings and structures.

SNiP 05/31/2003 Building regulations. Public administrative buildings.

SNiP 01/31/2003 Building regulations. Residential multi-apartment buildings.

SNiP 21-07-97 Fire safety of buildings and structures.

SNiP 01/35/2001 Accessibility of buildings and structures for people with limited mobility.

Requirements for cafe activities:

According to GOST R 50762-2007 (hereinafter referred to as “GOST”). National standard of the Russian Federation. Catering services. Classification of public catering establishments" public catering establishments of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494, including artificial and natural lighting, hot and cold water supply, sewerage, heating, ventilation systems, telephone communication According to GOST, a cafe is a public catering enterprise that provides meals and (or without) recreation for consumers, providing a limited range of public catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and non-alcoholic drinks.

GOST establishes the following general requirements for public catering establishments:

Based on the regulatory framework, GOST formulates some requirements for cafes, bars, and restaurants in the table below.

Name of requirements	Type and class of enterprise
	Restaurant class			Bar class			Cafe
	"LUX"	"HIGHER"	"FIRST"	"LUX"	"HIGHER"	"FIRST"	Cafe
Requirements for architectural and planning solutions and design of enterprises
1. Appearance of the enterprise
1.1 Sign:
illuminated with design elements	+	+	+	+	+	+	-
ordinary illuminated	-	-	-	-	-	-	+
2. Composition of premises for consumers
2.1. Lobby	+	+	+	+	+	-	-
2.2. Wardrobe	+	+	-	+	+	-	-
2.2.1. Availability of hangers in the hall	-	-	+	-	-	+	+
2.3. Hall	+	+	+	+	+	+	+
2.4. Banquet hall or private cabins (offices)	+	+	-	-	-	-	-
2.5. Toilet room with hand washing area	+	+	+	+	+	+	+
3. Decoration of halls and premises for consumers
3.1. Use of exquisite decorative elements	+	-	-	+	-	-	-
3.2. Use of original decorative elements	-	+	+	-	+	+	-
3.3. The use of decorative elements that create unity of style	-	-	-	-	-	-	+
3.4. Availability of a stage and (or) dance floor	+	-	-	+	-	-	-
3.5. The presence of artistic compositions, flower beds of living decorative flowers and (or) fountains and (or) aquariums	+	-	-	+	-	-	-
4. Microclimate
4.1. Air conditioning system with automatic maintenance of optimal temperature and humidity parameters	+	+	+	+	+	-	-
4.2. Ventilation system ensuring acceptable temperature and humidity parameters	-	-	-	-	-	+	+
Requirements for furniture, tableware, cutlery, linen
Furniture:
increased comfort, corresponding to the interior of the premises	+	+	-	+	+	-	-
standard, matching the interior of the premises	-	-	+	-	-	+	+
1.1. Tables:
soft covering	+	+	-	+	+	-	-
polyester coating	-	-	+	-	-	+	+
wooden surfaces (for stylized enterprises)	+	+	+	+	+	+	+
1.2. Armchairs
soft with armrests	+	+	-	+	+	-	-
semi-soft	-	-	+	-	-	-	-
1.3. Availability of a bar counter:
modern decorated with stools	+	+	-	+	+	+	-
for serving food and drinks (service)	+	+	-	-	-	-	-
2.Dinnerware and cutlery
2.1. Metal dishes and cutlery:
from cupronickel or nickel silver, or stainless steel, or from other modern alloys	+	+	-	+	+	-	-
stainless steel	-	-	+	-	-	+	+
2.2. Porcelain tableware, artistically decorated	+	+	-	+	+	-	-
2.3. Semi-porcelain, earthenware dishes	-	-	+	-	-	+	+
Grade glassware:
crystal, artistically designed blown glassware	+	+	-	+	+	-	-
high-quality glassware with and without a pattern	-	-	+	-	-	+	+
2.5. Ceramic and wooden tableware for themed enterprises and national cuisine enterprises	+	+	+	+	+	+	+
3. Table linen
3.1. Tablecloths:
white or colored	+	+	+	+	+	-	-
branded	+	-	-	+	-	-	-
3.2. Individual use napkins:
linen	+	+	+	+	+	-	-
paper	-	-	-	-	-	+	+
3.3. Change of table linen after each customer service	+	+	+	+	+	-	-
Requirements for the design of menus and price lists, assortment of products
1. menu and price list of wines (wine card) with the emblem (brand name) of the enterprise
in Russian and national languages	+	+	+	+	+	+	+
in Russian and English or the language corresponding to the specialization of the enterprise	+	+	-	+	+	-	-
typographical or computer method	+	+	-	+	+	-	-
computer way	-	-	+	-	-	+	+
cover made of modern materials, original and artistically designed (with trademark)	+	+	-	+	+	-	-
cover made of modern materials	-	-	+	-	-	+	+
Assortment of catering products and purchased goods
2.1. An assortment consisting mainly of original, exquisite, custom and branded items, incl. national dishes, products and drinks of the main groups of culinary products, taking into account the concept and specialization of the enterprise	+	+	-	+	-	-	-
2.2. A varied assortment of complexly prepared dishes, products and drinks, incl. branded	-	-	+	-	+	+	-
2.3. A varied assortment of dishes, products and drinks, taking into account the specialization of the enterprise	-	-	-	-	-	-	+
2.4. Assortment of cocktails and other mixed drinks, juices, snacks, sweet dishes, confectionery, custom and signature hot dishes in accordance with the specialization of the enterprise	-	-	-	+	+	-	-
2.5. Cocktails, drinks, desserts, light snacks, custom and specialty drinks, cocktails, hot dishes in a limited assortment	-	-	-	-	-	+	-
2.6. A wide range of industrial confectionery products, fruits, alcoholic beverages, tobacco products, soft drinks	+	+	+	+	+	+	-
2.7. Fulfillment of special wishes of the consumer for the preparation of dishes (cocktails) in full view of consumers and their serving	+	+	-	+	-	-	-
Requirements for methods of customer service, uniforms, shoes
1. Methods of customer service
1.1. Service by highly qualified waiters, bartenders, head waiters	+	+	-	+	+	-	-
1.1. Service by waiters, bartenders, head waiters	-	-	+	-	-	+	+
1.3. Bartender service at the bar counter	-	-	-	-	-	+	-
1.4. Availability of a wine specialist (sommelier)	+	-	-	-	-	-	-
1.5. Self-service	-	-	-	-	-	-	+
2. Table setting
2.1. Pre-covering	+	+	+	-	-	-	-
2.2. Table decoration:
compositions of fresh flowers	+	+	-	+	-	-	-
figuratively folded napkins	+	+	-	-	-	-	-
candles	+	-	-	-	-	-	-
artificial or fresh flowers	-	-	+	-	+	-	+
3. Guarded parking lot with unlimited parking time	+	-	-	-	-	-	-

In addition, a number of requirements are established by the Rules for the provision of public catering services, approved by Decree of the Government of the Russian Federation of August 15, 1997 No. 1036, as amended and supplemented (hereinafter referred to as the “Rules”).

Information about the Contractor:

The cafe (Contractor) is obliged to bring to the attention of consumers the brand name (name) of its organization, its location (address), type, class and mode of operation by placing the specified information on the sign. Individual entrepreneur must provide consumers with information about state registration and the name of the body that registered it. If the performer’s activities are subject to licensing in accordance with the legislation of the Russian Federation, then he is obliged to provide information about the number, validity period of the license, as well as about the authority that issued it.

The Contractor is obliged to bring to the attention of consumers in a clear and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their correct choice. The consumer should be given the opportunity to familiarize himself with the menu, price lists and conditions of service both in the hall and outside the service hall. Information about the contractor and the services he provides is brought to the attention of consumers at the place where services are provided in Russian, and additionally, at the discretion of the contractor, in the state languages of the constituent entities of the Russian Federation and the native languages of the peoples of the Russian Federation.

The consumer has the right to obtain additional information about the basic consumer properties and quality of the offered catering products, as well as about the conditions for preparing dishes, unless this information is a trade secret.

In addition to the sign, the following information is required:

list of services and conditions for their provision;
prices in rubles and terms of payment for services;
brand name (name) of the offered catering products, indicating the methods of preparing dishes and the main ingredients included in them;
information on the weight (volume) of servings of ready-made food products, the capacity of consumer packaging for the offered alcoholic products and the volume of its servings;
information on the nutritional value of public food products (calorie content, protein, fat, carbohydrate content, as well as vitamins, macro- and microelements when added during the preparation of public food products) and composition (including the name of food additives used in the manufacturing process, biologically active additives, information on the presence of components in food products obtained using genetically modified organisms);
designations of regulatory documents, the mandatory requirements of which must be met by public catering products and services provided;
Information about products and services is brought to the attention of consumers through menus, price lists or other methods adopted for the provision of such services.

The procedure for the provision of public catering services established by the Rules

The conditions for the provision of the service, including its price, are established the same for all consumers, with the exception of cases where federal law and other legal acts of the Russian Federation allow the provision of benefits for certain categories of consumers.
A preliminary order for the provision of a service can be issued by drawing up a document (order, receipt and other types) containing the necessary information (name of the contractor, last name, first name and patronymic of the consumer, type of service, its price and terms of payment, date of acceptance and execution of the order, conditions performance of the service, responsibility of the parties, position of the person responsible for receiving and processing the order, signature of the person who accepted the order, and other information), as well as by placing an order via telephone, electronic or other communication.
One copy of the document confirming the conclusion of the service agreement is issued to the consumer.
The Contractor is obliged to provide services to the consumer within the time period agreed with the consumer.
The contractor has the right to offer the consumer advance payment for services, payment after selecting dishes or after eating, or other forms of payment, as well as cash or non-cash payment for services provided, depending on the method of service, type, specialization of the contractor and other conditions.
Along with the provision of catering services, the contractor has the right to offer the consumer other paid services.
Also, when starting a business activity, a cafe is required to send a notification to Rospotrebnadzor about the start of business activity ( Decree of the Government of the Russian Federation dated July 16, 2009 No. 584 “On the notification procedure for the start of certain types of business activities”).

Requirements for catering establishment employees

The requirements for employees are established by the Rules: employees who have undergone special training, certification and medical examinations in accordance with the mandatory requirements of regulatory documents are allowed to provide services directly related to the process of producing public catering products and serving consumers.

Such employees, in particular, include cooks, waiters, storekeepers, table cleaners, etc.

Requirements for passing a medical examination are contained in Art. 213 Labor Code of the Russian Federation, V clause 1 art. 23 of Federal Law No. 29-FZ, Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 No. 302n, clause 13.1 SP 2.3.6.1079-01.2.3.6 “Sanitary rules for catering establishments”. Professional hygienic training and certification are carried out in accordance with By Order of the Ministry of Health of Russia dated June 29, 2000 No. 229.

According to Letter of Roskomtorg dated July 11, 1995 No. 1-952/32-9 “On the certification of trade and public catering enterprises” For each employee manufacturing food products, as well as providing customer service, it is necessary to have:

Employment contract;
Job description;
Medical record (examination is carried out at least once a year and upon employment). Data on medical examinations must be entered into personal medical records and recorded by treatment and preventive organizations of the state and municipal systems health care, as well as bodies exercising federal state sanitary and epidemiological supervision.
Personal medical record.
Documents confirming special training and certification.

Persons entering work in public catering organizations undergo preliminary upon admission and periodic medical examinations, professional hygienic training and certification in the prescribed manner.

Graduates of higher, secondary and special educational institutions during the first year after graduation are allowed to work without undergoing hygienic training and certification in the prescribed manner.

For each employee, a personal medical record book of the established form is created, in which the results of medical examinations and laboratory tests, information about previous infectious diseases, and a mark on the completion of hygienic training and certification are entered.

Employees of the organization are required to observe the following rules of personal hygiene:

For additional hand treatment, it is possible to use skin antiseptics. Every day, before the start of a shift, in cold, hot and confectionery shops, as well as in organizations producing soft ice cream, a health worker or other responsible persons inspect the open surfaces of the body of workers for the presence of pustular diseases, as well as workers involved in preparing, portioning and serving dishes, their distribution. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrh of the upper respiratory tract are not allowed to work in these workshops.
Every organization should have a first aid kit with a set of medications for first aid.
Students of secondary schools, vocational schools, students of special educational institutions and technical schools before passing industrial practice in the organization and its network, it is mandatory to undergo medical examination and hygienic training in the prescribed manner.
Mechanics, electricians and other workers engaged in repair work in production and warehouses, work in workshops in clean sanitary (or special) clothing, carry tools in special closed boxes. When carrying out work, it must be ensured that there is no contamination of raw materials, semi-finished products and finished products.

Employees of public catering establishments are prohibited from:

leave outerwear, shoes, hats, personal items in the dressing room;
Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, tuck your hair under a cap or headscarf, or put on a special hair net;
work in clean sanitary clothing, change it when soiled;
when visiting the toilet, take off sanitary clothing in a specially designated place, and after visiting the toilet, wash your hands thoroughly with soap;
if signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, inform the administration and contact a medical facility for treatment;
report all cases of illness intestinal infections in the employee’s family;
when making dishes, culinary products and confectionery, remove jewelry, watches and other breakable items, cut your nails short and do not varnish them, do not fasten your work clothes with pins;
do not smoke or eat in the workplace (eating and smoking are permitted in a specially designated room or place).

Requirements for catering premises:

The legislation does not contain any requirements for the area of premises for carrying out activities in the field of public catering.
Activities can be carried out in premises owned by ownership or lease. If you plan to sell alcoholic beverages, the lease agreement must be concluded for a period of at least one year (such an agreement is subject to state registration).
The placement of organizations, provision of land plots, approval of design documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and standards.
Organizations can be located both in a separate building, and in an attached one, built-in and attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities to serve working personnel. At the same time, the living, recreation, treatment, and working conditions of people should not worsen.
Organizations located in residential buildings should have entrances isolated from the residential part of the building. Reception of food raw materials and food products from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.
To collect garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced areas, the dimensions of which exceed the base area of the containers by 1 m in all directions.
It is allowed to use other special closed structures for collecting garbage and food waste.
Garbage containers are cleaned when no more than 2/3 of their volume is filled, after which they are cleaned and disinfected using means authorized by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
The waste disposal site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.
Organizations, regardless of their form of ownership, capacity, or location, are equipped with internal water supply and sewerage systems.
Water supply to organizations is carried out by connecting to a centralized water supply system; in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, and captages.
Sources of water supply for newly built, reconstructed and existing enterprises, backup autonomous hot water supply devices with distribution throughout the system must meet the requirements of the relevant sanitary rules.
All production workshops are equipped with sinks with hot and cold water supply. In this case, faucet designs should be designed to prevent re-contamination of hands after washing.
Hot and cold water is supplied to all washing baths and sinks with installation of mixers, as well as, if necessary, to technological equipment.
The hot water temperature at the point of analysis must be at least 65 ° C.
The safety of life and health of consumers and the safety of property must be ensured;
have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs;
the area adjacent to the enterprise must be landscaped and illuminated at night;
Public catering establishments must have emergency exits, staircases, instructions on what to do in an emergency, as well as clearly visible information signs that provide free orientation for consumers in both normal and emergency situations;
When locating public catering establishments in residential buildings, their premises must comply with the requirements of building regulations for noise levels, vibration and sound insulation requirements for GOST 30494 And . Catering establishments occupying part of a RESIDENTIAL building must be equipped with a separate entrance (exit);

Public catering establishments of all types are obliged to bring to the attention of consumers in a clear and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their correct choice, including: the company name (name) of their organization, its location (address), type, class and mode of operation, placing the specified information on the sign and in other places convenient for consumers to familiarize themselves with;
At public catering establishments under construction and reconstruction to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms must be provided in accordance with current building codes and regulations;
At public catering establishments, the stylistic unity of the interior of the hall, furniture and table setting must be ensured or the specialization of the catering establishment (thematic or national focus) must be reflected.
For hot water networks, materials are used that can withstand temperatures above 65 ° C.
It is prohibited to use hot water from a water heating system for technological, household and household purposes, as well as for processing technological equipment, containers, equipment and premises.
Organizations are prohibited from using imported water.
If there is no hot or cold water, the organization suspends its work.
The design of the sewerage system of organizations must comply with the requirements of current building codes for sewerage, external networks and structures, internal water supply and sewerage systems of buildings, as well as the requirements of these Rules.
Allocation of industrial and household services Wastewater carried out into the centralized sewer system treatment facilities, in their absence, into the system of local sewage treatment facilities must meet the requirements of the relevant sanitary rules. (as amended by Amendment No. 2, approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated May 3, 2007 N 25)
The internal sewerage system for industrial and domestic wastewater must be separate, with independent discharges into the on-site sewerage network.
The level of release of industrial wastewater is equipped above the level of release of household and fecal wastewater.
Premises with availability drains, washing baths, sinks, toilets are not located below the level of the on-site sewage system adjacent to the food facility.
Horizontal sewer branches from all industrial premises, regardless of the number of sanitary installations, have devices for cleaning pipes.
At the end sections of horizontal sewer outlets, “breathing” risers are installed to eliminate the suction effect during volley discharges of wastewater from equipment.
Production equipment and washing baths are connected to the sewer network with an air gap of at least 20 mm from the top of the receiving funnel. All waste receivers internal sewerage have hydraulic valves (siphons).
Discharge of untreated wastewater into open water bodies and adjacent areas, as well as the construction of absorption wells, is not permitted.
The laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and warehouse premises of organizations. Sewer risers with industrial wastewater may be laid in production and warehouse premises in plastered boxes without revisions.
Domestic sewer risers from the upper floors of residential buildings and buildings for other purposes may only be laid in technological channels (horizontal, vertical).
Sewer risers are not installed in dining rooms, production and storage areas.

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.

When it comes to drinks, the bistro places an emphasis 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, find a cozy atmosphere, and 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 or 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 have large sizes 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 with 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.