General pit. Types of catering establishments

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Legal regulation of cafe activities

The activities of the cafe can be carried out by any legal or natural person registered as an individual entrepreneur. The activity of the cafe refers to catering services, to which certain requirements are imposed. The legislator classified restaurants, bars, cafes, canteens, snack bars as public catering facilities with a customer service hall (Article 346.27 of the Tax Code of the Russian Federation).

Normative base:

• Rules for the provision of catering services, approved Government Decree Russian Federation dated 15.08.1997 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, production and turnover in them food products and food raw materials with changes and additions.
• SanPiN 2.3.2.1324-2003 Sanitary and epidemiological rules and regulations. Hygienic requirements for the 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 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 31-05-2003 Building regulations. Public administrative buildings.
• SNiP 31-01-2003 Building regulations. Residential multi-apartment buildings.
• SNiP 21-07-97 Fire safety buildings and structures.
• SNiP 35-01-2001 Accessibility of buildings and structures for people with limited mobility.

Cafe activity requirements:

According to "GOST R 50762-2007 (hereinafter referred to as "GOST"). National standard of the Russian Federation. Catering services. Classification of catering establishments" 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 for catering and (or without) rest of consumers with the provision of a limited range of public catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and soft drinks.

GOST establishes the following general requirements for catering establishments:

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

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

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Artist information:

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

The Contractor is obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, ensuring the possibility of their correct choice. The consumer should be given the opportunity to get acquainted with the menu, price lists and service conditions both in the hall and outside the service hall. Information about the contractor and the services provided by him is brought to the attention of consumers at the place of provision of services 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 receive additional information about the main consumer properties and the quality of the offered public catering products, as well as the conditions for preparing dishes, if this information is not 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;
• company name (name) of the proposed public catering products, indicating the methods of preparing dishes and the main ingredients included in them;
• information about the weight (volume) of servings of ready-made meals of public catering products, the capacity of consumer packaging offered alcoholic products and the volume of its portion;
• information on the nutritional value of public catering products (calorie content, content of proteins, fats, carbohydrates, as well as vitamins, macro- and microelements when they are added in the process of preparing public catering products) and composition (including the name of food additives used in the manufacturing process, biologically active additives, information on the presence in food products of components obtained using genetically modified organisms);
• designations of regulatory documents, the mandatory requirements of which must comply with public catering products and the service provided;
• Information about products and services is brought to the attention of consumers through menus, price lists or other methods adopted in the provision of such services.

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

• The conditions for the provision of a service, including its price, are established the same for all consumers, except for 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 payment terms, date of acceptance and execution of the order, conditions the performance of the service, the responsibility of the parties, the position of the person responsible for receiving and placing the order, the signature of the person who accepted the order, and other information), as well as by placing an order by telephone, electronic or other communication.
• One copy of the document confirming the conclusion of the contract for the provision of services is issued to the consumer.
• The contractor is obliged to provide the consumer with services within the time period agreed with the consumer.
• The Contractor has the right to offer the consumer prepayment for services, payment after the selection of dishes or after eating, or other forms of payment, as well as cash or non-cash payment for the services provided, depending on the method of service, type, specialization of the contractor and other conditions.
• Along with the provision of public catering services, the contractor has the right to offer the consumer other paid services.
• Also, when starting a cafe business, it is required to send a notification to Rospotrebnadzor about the start of business activities ( Decree of the Government of the Russian Federation of July 16, 2009 No. 584 “On the notification procedure for the commencement of certain types of entrepreneurial activity”).

Requirements for employees of a catering enterprise

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 production of public catering products and customer service.

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

Medical examination requirements are included in Art. 213 of the Labor Code of the Russian Federation, in paragraph 1 of 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 of 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 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 certification of trade and public catering enterprises” For each employee manufacturing food products, as well as providing customer service, you must have:

• Labor contract;
• Job description;
• Medical book (examination is carried out at least once a year and upon employment). Data on the passage of medical examinations are subject to entry into personal medical books and accounting by medical and preventive organizations of the state and municipal health care systems, as well as by bodies exercising federal state sanitary and epidemiological supervision.
• Personal medical card.
• Documents confirming the conduct of special training and certification.

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

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

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

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

• For additional processing of hands, the use of skin antiseptics is possible. Every day before the start of the shift in the cold, hot and confectionery shops, as well as in organizations that produce soft ice cream, a health worker or other responsible persons examine the exposed surfaces of the body of workers for the presence of pustular diseases, as well as workers busy cooking, portioning and serving dishes, their distribution. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs ​​of the upper respiratory tract are not allowed to work in these workshops.
• Each organization should have a first aid kit with a set of medicines for first aid.
• Students of secondary general education schools, vocational schools, students of special educational institutions and technical schools, before undergoing work practice in an organization and its network, must undergo a medical examination and hygiene training in the prescribed manner.
• Locksmiths, electricians and other workers engaged in repair work in production and storage facilities work in workshops in clean sanitary (or special) clothing, carry tools in special closed boxes. During the work, the exclusion of contamination of raw materials, semi-finished products and finished products should be ensured.

Employees of a public catering enterprise are prohibited from:

• leave outerwear, shoes, headgear, personal items in the dressing room;
• before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf or put on a special hair net;
• work in clean sanitary clothing, change it as it gets dirty;
• when visiting the toilet, take off sanitary clothing in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap and water;
• if there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical facility for treatment;
• report all cases of intestinal infections in the employee's family;
• when preparing dishes, culinary products and confectionery products, remove jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;
• do not smoke or eat at the workplace (eating and smoking are allowed in a specially designated room or place).

Requirements for the restaurant 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 or leased. If it is planned to sell alcoholic products, then the lease agreement must be concluded for a period of at least one year (such an agreement is subject to state registration).
• Placement of organizations, provision of land plots, approval of project documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms.
• Organizations can be located both in a separate building and in an attached, built-in-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 for servicing working personnel. At the same time, the conditions of living, rest, treatment, and work 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 foodstuffs from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways in the presence of special loading rooms.
• For the collection of garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced sites, 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 bins are cleaned when filling no more than 2/3 of their volume, after which they are cleaned and disinfected using products authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
• The waste collection site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.
• Organizations, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems.
• Organizations are supplied with water 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 capturing.
• Sources of water supply for newly built, reconstructed and operating enterprises, stand-alone stand-alone hot water supply devices with wiring through the system must meet the requirements of the relevant sanitary rules.
• All production workshops are equipped with sinks with hot and cold water supply. At the same time, such designs of mixers should be provided that exclude re-contamination of hands after washing.
• Hot and cold water is supplied to all wash basins and sinks with faucets installed, as well as, if necessary, to technological equipment.
• The hot water temperature at the tapping point must be at least 65°C.
• the safety of life and health of consumers, the safety of property should be ensured;
• have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs;
• the territory adjacent to the enterprise must be landscaped and lit at night;
• Catering establishments should be provided with emergency exits, stairs, instructions on how to act in an emergency, as well as clearly visible information signs that provide consumers with free orientation in both normal and emergency situations;
• When placing catering establishments in residential buildings, their premises must comply with the requirements of building regulations for noise, vibration and sound insulation requirements according to GOST 30494 and . Public catering establishments occupying part of a RESIDENTIAL building must be equipped with a separate entrance (exit);

• Public catering establishments of all types are obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, enabling them to make the right choice, including: the company name (name) of their organization, its location (address), type, class and mode of operation, placing the specified information on a signboard and in other places convenient for consumers to familiarize themselves;
• At catering establishments under construction and reconstructed for serving 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 in accordance with current building codes and regulations should be provided;
• At public catering enterprises, the style unity of the interior of the hall, furniture and table setting should be ensured, or the specialization of the public catering enterprise (thematic or national focus) should be reflected.
• For hot water networks, materials are used that can withstand temperatures above 65 ° C.
• It is forbidden to use hot water from a water heating system for technological, household purposes, as well as processing of technological equipment, containers, inventory and premises.
• Organizations are prohibited from using imported water.
• In the absence of hot or cold water, the organization suspends its work.
• The device of the sewerage system of organizations must comply with the requirements of the current building codes for sewerage, external networks and structures, internal water supply and sewerage of buildings, as well as the requirements of these Rules.
• Assignment of industrial and household Wastewater carried out into the system of centralized sewerage 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 Change No. 2, approved by Decree of the Chief State Sanitary Doctor of the Russian Federation of 03.05.2007 N 25)
• The internal sewerage system for industrial and household wastewater should be separate, with independent discharges into the on-site sewerage network.
• The level of release of industrial effluents is equipped above the level of release of household and fecal effluents.
• Premises with the presence of drains, washing baths, sinks, toilet bowls are not located below the level of on-site sewerage adjacent to the food facility.
• Horizontal sewerage outlets from all industrial premises, regardless of the number of sanitary devices, have pipe cleaning devices.
• At the end sections of the horizontal sewer outlets, "breathing" risers are arranged to eliminate the suction effect during salvo discharges of wastewater from the equipment.
• Production equipment and washing baths are connected to the sewerage network with an air gap of at least 20 mm from the top of the intake funnel. All internal sewage receivers have hydraulic closures (siphons).
• Discharge into open water bodies and the adjacent territory of untreated sewage, as well as the installation of absorbing wells, is not allowed.
• Laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and storage facilities of organizations. Sewer risers with industrial effluents are allowed to be laid in production and storage facilities in plastered boxes without revisions.
• Household sewage risers from the upper floors of residential buildings and buildings for other purposes are allowed to be laid only in technological channels (horizontal, vertical).
• Sewer risers are not laid in dining rooms, production and storage facilities.

Industry Composition

The catering industry includes:

This also includes specialized catering establishments. different types, which develop and sell culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure. Among them are restaurants, cafes, cafeterias, canteens, pubs, dumplings, snack bars, patties, puffs, etc.

Private cafe.
Arranged in a room that was not originally adapted for eating; fenced off with bars typical of the post-Soviet period

Catering establishments

Catering company- the general name of an organization that provides catering services through: the production of culinary products, its sale and catering for various groups of the population.

Integrated catering enterprises simultaneously carry out the functions of several specialized catering enterprises, for example: a restaurant, a cafe, a snack bar and a cookery store.

Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only persons working there (the so-called closed network). In the public network, in addition to individual enterprises of different owners, single-managed groups of technologically interconnected catering enterprises and related enterprises are distinguished. These sub-networks - if there is a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded ("Russian Bistro", "McDonald's") or functional ("Network of school canteens") names.

In economic analysis and design, catering enterprises are characterized by such indicators as capacity (number of seats in the dining room), productivity (number of dishes produced per shift)

Catering in the USSR

In 1923, in Moscow, on the basis of the Central Commission for Combating the Consequences of Famine under the All-Russian Central Executive Committee (“Posledgol”) and with the support of the Centrosoyuz, the All-Union Central Council of Trade Unions, the People's Commissariat of Food, the People's Commissariat for Health and a number of other people's commissariats, the share partnership "Narpit" was organized - public nutrition, which was subsequently transformed in "Vsenarpit" - All-Union Society national food. The state catering organization bore this name until 1930. Branches of Narpit existed throughout Russia.

In the USSR, the planned organization of public catering began during the years of the first five-year plan, in the era of industrialization. For this, gigantic kitchen factories were designed and built in the largest cities (in Minsk, for example, 400 people worked), and smaller ones - catering shops, a classic type of catering procurement organization. Their main products are ready meals for delivery to factory canteens and semi-finished products for delivery to culinary stores contributed to significant time savings in household. Speaking in terms of that era, the development of factories, workshops and public catering establishments “contributed to the restructuring of the life of working people on socialist lines and the liberation of the population, especially women, from home cooking. It gave women the opportunity to actively participate in the social and cultural life of society. Public catering at enterprises and especially at schools (the pre-revolutionary school did not know hot lunches) made it possible to provide good nutrition during the working day and study, and to create a normal regimen for health.

see also

Notes

Literature

• Interstate standard of public catering in Russia. GOST 30389-95 / GOST R 50762-95 changed to GOST R 50762-2007

Links

Wikimedia Foundation. 2010 .

See what "Public catering" is in other dictionaries:

catering- A set of enterprises of various organizational and legal forms and citizens of entrepreneurs engaged in the production, sale and organization of consumption of culinary products. [GOST 30602 97] Topics of services to the population ... Technical Translator's Handbook

CATERING- in accordance with Art. 10 of the Law of July 28, 2003 On Trade, public catering (commercial production activity) is a type of trade, including the production, processing, sale, organization of food consumption ... ... Legal Dictionary of Modern Civil Law

Catering- 1. public catering (food industry): An independent branch of the economy, consisting of enterprises of various forms of ownership and organizational and management structure, organizing the catering of the population, as well as production and sales ... ... Official terminology

I Public catering is a branch of the national economy that produces, sells prepared food and serve consumers. In the USSR, the O. p. network includes: kitchen factories, blanks, canteens, house kitchens, restaurants, tea houses, cafes, ... ... Great Soviet Encyclopedia

Catering- PUBLIC FOOD. During the war, O. p. played an important role. On the lines of O. p., the population regularly received food according to low prices. In O. p., a more economical use of excreted products was guaranteed, food was prepared from supplements. products, ... ... Great Patriotic War 1941-1945: Encyclopedia

In the first years the existence of Ekat. boars appeared. Ekat owned them. inhabitant Andrey Grek. In 1802 1803 there were 13 taverns and five taverns in the city. Dietary practices in the 19th century are presented very diversely: tavern establishments (restaurants, ... ... Yekaterinburg (encyclopedia)

GOST 30524-97: Catering. Service personnel requirements- Terminology GOST 30524 97: Catering. Requirements for service personnel original document: 3.3 consumer service method: Method of selling public catering products to consumers (GOST 30602/GOST R 50647). Definitions... Dictionary-reference book of terms of normative and technical documentation

FOOD- FOOD. Contents: I. Nutrition as a social. hygiene problem. About Yaema P. in the light of the historical development and tins of human society ....... . . 38 The problem of P. in capitalist society 42 Production of P. products in tsarist Russia and in the USSR ... Big Medical Encyclopedia

NUTRITION, nutrition, pl. no, cf. (book). 1. Action according to Ch. feed in 1 and 4 digits. Artificial nutrition of the patient. Boiler supply with water. || Assimilation by the body of substances necessary for its maintenance (physiol., med.). The patient is malnourished. 2.… … Explanatory Dictionary of Ushakov

Books

• Catering. Accounting and costing. Textbook, A. M. Petrov. The book allows you to study the rules for organizing and maintaining accounting of property, sources of its financing, income, expenses and financial results in public catering in order to ...

Public catering is an industry that is widely developed in many countries. Currently, there are a huge number of companies that carry out a similar process. And there are a lot of options that these organizations offer. Different types of dishes, cuisines and a wide selection of culinary products are offered to the consumer in any country. However, in order for this activity to develop successfully, many requirements must be met.

However, these requirements must be followed carefully. What is included in such conditions? And what can happen if you do not follow the rules of catering? Detailed information is detailed in the current article.

Industry as a service

Today, there are a huge number of catering establishments around the world. This includes bars, all kinds of coffee shops, pizzerias and much, much more. They can also be classified into public and private enterprises. But it should be remembered that public catering is an area of ​​activity that is designed to feed people not only with tasty, but also with high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.

Not only the health of a person, but also his life depends on this service. There is a lot of evidence for this opinion, and any adult tries to take it seriously. Of course, there have been cases when harm to health was inflicted not only on adults, but also on children. And for them, in turn, it is much more difficult to endure any diseases or infections. Someone may object, but sometimes a dangerous infection can be contracted through food.

Relationship with trade

Trade and catering are closely related. The thing is that the two industries under consideration are largely dependent on each other, excluding only some options for goods. The main purpose of institutions is to make a profit. Trade also works the same way. Of course, not in all trade enterprises you can find exactly food products, but there are many such places. And such a business is relevant at any time.

People have always spent, spend and will spend money on food. Foodservice products in this case are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And it is necessary to monitor the proper quality of these products very strictly. Otherwise, the institution may not only suffer materially (absence of visitors, imposition of a fine for inadequate quality, etc.), but also close on the strict recommendations of the relevant authorities or authorities.

Complying with GOSTs (30389-2013, 30389-95, etc.)

To carry out the work of public catering and the procedure for passing certification for its services, it is necessary to comply with certain GOST standards. Public catering also undergoes a classification procedure, depending on the nature of the enterprise's activities.

This includes many factors, ranging from service conditions and staff qualifications, ending with the time of service to visitors (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for preserving the life and health of consumers, to equip access or pedestrian access to the enterprise, to illuminate the surrounding area and improve it. Compliance with these and many more requirements become the way to carry out this activity. Otherwise, the organization of a public catering enterprise will certainly not take place.

Product quality

Naturally, all conditions must be met at the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort to correct defects. Along with this, the quality of the products produced must also be constantly taken into account. Food service products must also be manufactured and meet certain standards. For each catering establishment may vary slightly, but the general principle must be respected.

Proper conditions for storage, processing, processing and manufacturing of food are the key to the success of this enterprise. The existing procedure for such actions must be strictly observed. Surely any person will want to use only high-quality products that have all the necessary properties. In situations where the manufacturer manufactures and sells a low-quality product, there is a decrease in its financial performance.

Shortage of specialists

Every company has its own collection of catering. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What is it? Despite the fact that at present there are many specialized educational institutions, professional courses for the preparation of high-quality culinary products, not all specialists in this field are close to ideal.

A simple example: a visitor comes to a restaurant and wants to put on the menu not only the name, composition and price of the dish he wants to order. What else does he need if all this is written on the menu? Product calories! In order to register this item in the menu, we need specialists who can correctly draw up technological maps. Such employees are able to calculate tables of fats, proteins, carbohydrates that make up meals. This is also an important criterion in the conduct of such a case.

Guidance document

The catering recipe book is a guiding document. AT this document collected all the information that you need to know the chefs of the production. Here the weight and names of the products included in the dishes, volume and weight are indicated. finished product(yield), the size and procedure for applying the norms of waste during thermal and primary processing of products, the consumption of raw materials, the sequence technological processes, temperature regimes for cooking culinary products and dishes and much more.

Such documents are constantly updated and maintained at the level of changes that occur in the industry. If the product contains any nutritional supplements, dyes, preservatives, then the development of their formulations must undergo a mandatory approval procedure with regulatory authorities. It is necessary to indicate contraindications for the use of these additives for certain human diseases.

Clear requirements

The catering recipe is drawn up in a certain way so that the weight norms of the finished product take into account the losses that will occur as a result of processing or cooking the dish. All are also written detailed conditions for thermal processing of vegetables. For some dishes, they must initially be boiled in the skin and only then separated from it, for others, they must first be peeled and then boiled. And this is not all instructions for the preparation and processing of products.

As mentioned earlier, in various enterprises such norms are almost the same, but there are differences. It depends on what specific products are manufactured and sold by these enterprises. Of course, the direct recipe of dishes in different establishments may vary, and the cooking technique may not be the same. The main thing remains exactly how the products are stored, processed, and how accurately they correspond to established standards. For non-compliance with these procedures, a fine is imposed on the institution (enterprise) or another form of liability is applied.

cooking difference

The collection of public catering recipes includes a huge mass of different processes, product compositions, techniques for its preparation and processing. It would seem, why such detailed summaries of rules and regulations? It is clear that any cook knows his business and has certain skills in this activity. And what about a chef who has changed his job? In the previous place, only Soviet-era dishes were prepared (for example), and in the new place they offer guests only gourmet dishes of European or Chinese cuisine.

Perhaps many of the components that make up this or that dish, this cook has never used, does not know how to cook them correctly. Of course, in most cases there are special people who will teach you the necessary skills of cooking or serving a dish, but experience comes with age. If a product is cleaned or processed incorrectly, it is very easy to harm the life and health of the consumer. And this is extremely serious.

Fatal error

Catering is a rather painstaking job. This requires full awareness of the rigor of the process and the understanding that food is the most important criterion in this industry. There are cases when owners are forced to pay huge fines, close establishments or even face criminal liability for non-compliance, violation of generally accepted norms. Yes, of course, if a piece of tile fell off at the entrance to the institution - it's not scary. They called a repairman, put him on glue - and that's it.

And what awaits the owner in whom such a situation has occurred: a young man orders an expensive pizza with seafood and he comes across a particle (shard) of a shell? She got there because the cook poorly processed a certain seafood. And the result? Perhaps the worst thing is that the visitor will remain disabled. Why? Everything is very simple - a fragment can easily injure the esophagus, as a result of which the consequences can be very sad. Who will be held responsible for what happened? How exactly will it be paid? And will it be incurred at all? These questions belong to another topic, but the fact of a colossal error is obvious. And the worst thing is that the consumer could not prevent a similar situation, which was allowed by the specialist of the institution.

Personal choice

Yes, a similar incident can occur in a private institution, but are state institutions insured against such incidents? How many cases are there about mass poisonings in kindergartens and schools? There are a huge number of them! Canteens, of course, adhere to the required recipe of catering establishments, so what's the deal? There may be many options. However, it is clear that such situations should not occur. On such illustrative examples, one can very well understand why and why detailed regulatory documents are drawn up. Products must not only be properly prepared, but also stored, processed, processed, and follow the necessary rules.

Many express the opinion that it is safer to prepare and eat food at home, and not risk your health, and still pay money for it. However, you should not take it so categorically. Nevertheless, for the most part, almost all catering establishments try to approach the process with responsibility and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for cooking are purchased, all sanitary standards are maintained.

Division into classes

In addition to the fact that there are various types of public catering enterprises, there is also their class difference. Public catering is an industry that also has its own stratification into “thrifty” and “rich”. Classification takes place according to many parameters, such as the level and conditions of customer service, the quality of services provided, the qualifications of personnel, and the range of products offered.

But similar divisions into a certain class occur among restaurants, bars, private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The establishment of the first has a harmonious and comfortable atmosphere, a certain choice of services, a range of specialties and drinks of simple preparation. Top-class establishments have a unique and comfortable atmosphere, original branded and custom-made dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, wide range services, characteristic signature dishes and drinks that are difficult to prepare.

Going on a trip

Of course, the cost of services that were chosen by consumers and visitors also varies from the choice of a particular class. Public catering is an area where the quality of a product largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and high quality, but gourmet food always stands out against a similar background.

There is a huge variety of tours around the world, they are purchased for a certain cost. Again, the price of these vouchers may vary for different companies, from the conditions that are included in the tour and many other criteria. Such vouchers can also either include meals (a person pays for a voucher, which already includes meals), or not included. In the second case, tourists decide on their own where they want to eat. Is the travel agency responsible for the included food services? Yes, because she is obliged to carefully study this issue.

Way to success

Production in public catering plays a major role. As mentioned above, it is divided into several stages: preparation of the necessary documentation, availability and equipment of the necessary areas for cooking, work with the professional skills of the staff. All these and many other aspects are taken to be observed at the proper level, not only for the preservation of people's health, they are also necessary for the development of the institution. In a place where visitors are tried and loved, there will always be guests. It's permanent! And a favorable environment will give good memories not only to customers, but also to employees of this institution.

2.3. Characteristics of the types of catering establishments

Type of public catering enterprise - type of enterprise with characteristic features culinary products and the range of services provided to fighters. According to GOST R 50762-95 “Public catering. Classification of enterprises, the main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars. But according to the above, public catering enterprises are classified according to the stages of production, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished products plant, a culinary factory; in terms of the large volume of culinary products produced, such types of public catering enterprises as kitchen factories and food processing plants stand out. To expand the services provided in public catering, buffets, take-out businesses, and culinary shops are being 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:

Catering services;
- services for the manufacture of culinary products and confectionery;
- services for the organization of consumption and maintenance;
- services for the sale of culinary products;
- leisure services;
- information and advisory services;
- other services.

To regulate the relationship between consumers, mi and performers in the field of catering services, the Decree of the Government of the Russian Federation "Rules for the provision of catering services", which were developed in accordance with the Law of the Russian Federation "On Protection of Consumer Rights", was approved.

Public catering services are determined by the contractor (public catering enterprise) in accordance with its type (and for restaurants and bars by their class) and are confirmed by the certification body in accordance with the state standard. Public catering establishments selling alcoholic 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 planned sanitary days, repairs and in other cases), the enterprise is obliged to provide the consumer with information on the date and timing of the suspension of its activities in a timely manner and notify the local authorities.

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

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

Compliance with the intended purpose;
- accuracy and timeliness of provision;
- safety and environmental friendliness;
- ergonomics and comfort;
- aesthetics;
- service culture;
- social targeting;
- informative.

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

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

factory kitchen is a large public catering enterprise intended for the production of semi-finished products, culinary and confectionery products and supplying pre-cooked 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 shops for the production of soft drinks, confectionery, ice cream, for the production of chilled and quick-frozen dishes, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

Power plant- a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-cooking enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the catering plant ensures the production and delivery of semi-finished products to other public catering enterprises. The catering plant has a single production program, a single administrative department, and a common storage facility. A catering complex, 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 an adjacent residential area, employees of nearby institutions. A catering complex can also be created at a large higher educational institution with a total number of students of more than 5 thousand people. School food complexes are also being created.

Specialized culinary workshops are organized at meat processing plants, fish factories, and vegetable stores. Designed for the manufacture of semi-finished products from meat, fish and vegetables and their supply to pre-cooking enterprises. Production lines for the processing of raw materials and the production of semi-finished products are used, heavy loading and unloading operations are mechanized.

Canteen- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for sale and consumption at the enterprise. Canteens distinguish:

According to the range of products sold - general type and dietary;
- according to the served contingent of consumers - school, student, worker, etc.;
- by location - public, at the place of study, work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) to the general population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms daily ration. As a rule, tables are set in advance in these canteens. Canteens at general education schools are created with a number of students of at least 320 people.

It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students I-V classes, the second - for students of grades VI-XI. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a doctor - nutritionist or nurse.The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.

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

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings. From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m 2 per seat.

Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first. The restaurant catering service is a service for the production, sale and organization of the consumption of a wide range of dishes and products. complex manufacturing 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, combined with leisure activities. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full diet. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including banquet ones; reservation of seats in the restaurant hall; rental of tableware, etc. Leisure services include:

Organization of music service;
- organization of concerts, variety programs;
- provision of newspapers, magazines, board games, slot machines, billiards.

Customer service is carried out by head waiters, waiters. In restaurants of the highest class, as well as serving foreign tourists, waiters must speak a foreign language to the extent necessary to fulfill their duties.

Restaurants must have, in addition to the usual signboard, a lighted signboard with design elements. Exquisite and original decorative elements (lamps, draperies, etc.) are used to design halls and premises for consumers. In the trading floor in luxury and higher class restaurants, the presence of a stage and a dance floor is a must. To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should have a soft coating, in first-class restaurants it is possible to use tables with a polyester coating. Armchairs should be soft or semi-soft with armrests. Big demands are made on dishes and appliances. Cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram are used or artistic decoration, crystal, artistically designed blown glassware.

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

Dining cars- designed to serve passengers of railway transport on the way. Restaurant cars are included in long-distance trains that travel in one direction for more than a day. The restaurant car has a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products. Additional services: peddling goods and drinks. Service by waiters.

Coupe buffets- organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility premises. Refrigerators are available. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery.

Bar- a catering company with a bar that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first. Bars distinguish:

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

Bar catering services are a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, to create conditions for their consumption at the bar counter or in the hall.

Service in bars is carried out by headwaiters, bartenders, waiters with special education and professional training.

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

Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.). Cafe distinguish:

According to the range of products sold - ice-cream cafe, confectionery cafe, dairy cafe;
- according to the contingent of consumers - youth cafe, children's cafe;
- according to the method of service - self-service, service by waiters.

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

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

Cafes with waiter service have specialty, custom-made dishes on their menu, but mostly fast food.

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

The cafe is designed for visitors to relax, so the design of the trading floor is of great importance. decorative elements, under lighting, color solution. The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The norm of the area for one seat in a cafe is 1.6 m 2.

Cafeteria organized mainly at large food and department stores. Designed for sale and consumption on the spot of hot drinks, lactic acid products, sandwiches, confectionery and other products that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not allowed.

The cafeteria consists of two parts: the hall and the utility room. Sandwiches, hot drinks are prepared on site, the rest of the products are delivered 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.

diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Eateries share:

According to the range of general products sold;
- specialized (sausage, dumpling, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).

Eateries must have a high throughput, their economic efficiency depends on this, so they are placed in busy places, on the central streets of cities and in recreation areas.

Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement unit, this speeds up the service of consumers who have little time.

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

From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass.

According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors.

The area of ​​the eatery halls must comply with the standard - 1.6 m 2 per seat.

Tea room- a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery. In addition, the menu of tea houses includes hot second courses of fish, meat, vegetables, natural scrambled eggs with sausage, ham, etc.

In the architectural and artistic mode of the hall, elements of the Russian national style are used.

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

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

dumplings- specialized snack bars, the main products of which are dumplings with various minced meats. The menu also includes cold snacks of simple preparation, hot and cold drinks. Pelmeni can come in the form of semi-finished products or be prepared on the spot, in this case, dumpling machines are used in dumplings.

pancake specialize in the manufacture and sale of products from liquid dough- pancakes, pancakes, pancakes, pancakes stuffed with various stuffing. They diversify the serving of these products with sour cream, caviar, jam, jam, honey, etc.

Patty designed for the preparation and sale of fried and baked pies, pies, pies and other products from various types of dough.

Cheburechnye designed for cooking and selling popular dishes of oriental cuisine - chebureks and whites. Related products in chebu-1 river - broths, salads, sandwiches, as well as cold and hot appetizers.

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

Pizzeria is intended for the preparation and sale of pizza with various fillings. In self-service, the dispenser prepares the pizza in the presence of the customer, using the appropriate cooking equipment. The pizzeria may have waiter service.

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

Specialized enterprises with intensive workload have higher economic indicators than general-purpose enterprises, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.

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

The enterprise has warehouses for food storage, a production facility, a trading floor, which can accommodate several four-seater tables (3-4) for eating food on the spot, but its main task is to sell products to the house.

Catering establishments may also operate as businesses retail. These include culinary shops, a small retail network (kiosks, peddling). When selling culinary products through a small retail chain, all rules that ensure product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, normative document, according to which the product was developed, shelf life, weight, price of one piece (kilogram) of the product. The shelf life specified in the certificate is the expiration date of the culinary products and includes the time spent by the product at the manufacturer (from the end of production process), time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but the rule must be observed that the sale of goods whose shelf life has expired is prohibited.

Culinary shops- enterprises selling culinary and confectionery products, semi-finished products to the population; accept pre-orders for semi-finished products and flour confectionery. The trading floor of the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (food plant, restaurant, canteen).

The store usually organizes three departments:

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

At the culinary store, if the area of ​​\u200b\u200bthe trading floor allows, a cafeteria is organized; for the consumption of products on the spot, several high tables are set up.

The type of public catering enterprise is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" allocate 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.

Canteen- a public catering enterprise that is publicly available or serves a certain contingent of consumers, producing and selling lunch products of mass demand in accordance with a menu varied by day. The canteen catering service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the served contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for its sale and consumption.

Canteens distinguish:

According to the range of products sold - general type and dietary;

According to the contingent of consumers served - school, student, worker, etc.;

By location - public, at the place of study, work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) for the general population of the area and visitors.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms of the daily diet. As a rule, tables are set in advance in these canteens.

Canteens at secondary schools are created when the number of students is not less than 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least three. Meals are prepared according to special recipes and technologies by chefs with appropriate training, under the supervision of a dietitian or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, mashers, steam boilers, juicers.

Canteens - distributing and mobile designed for small teams of workers, employees, usually working in large areas. They mainly carry out only the heating of food coming from other catering establishments in isothermal containers. Such canteens are provided with unbreakable crockery and cutlery.

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings.

Tableware is used faience, glass from pressed glass.

Premises for consumers have a vestibule, wardrobe, toilet rooms. The areas of dining halls must comply with the standard - 1.8 m 2 per seat.

Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full ration. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including banquet ones; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

- organization of musical services;

- organization of concerts, variety programs;

- provision of newspapers, magazines, board games, billiards, etc.

Customer service is carried out by head waiters, waiters.

In restaurants of the highest class, as well as serving foreign tourists, waiters must speak foreign languages ​​to the extent necessary to fulfill their duties. Restaurants should have, in addition to the usual signboard, a light one. Exquisite and original decorative elements (lamps, draperies, etc.) are used to decorate halls and rooms. In the trading floor in luxury and higher class restaurants, there are always a stage and a dance floor.

To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should be padded; first-class restaurants may use polyester-coated tables. Armchairs should be soft or semi-soft with armrests. Increased requirements are placed on utensils and appliances.

Cupronickel, nickel silver, stainless steel, porcelain-faience with a monogram or decoration, crystal, artistically decorated from blown glass are used.

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

Dining cars designed to serve passengers of railway transport on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, they have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, 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. Service by waiters.

Coupe buffets organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility rooms, where there are refrigerated cabinets. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.

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

Bars distinguish:

According to the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;

According to the specifics of customer service - video bar, variety bar, etc.

Bar service is a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, creating conditions for their consumption at the bar or in the hall.

Service in bars is carried out by headwaiters, bartenders, waiters with special education and professional training.

Bars must be illuminated; to decorate the halls, decorative elements are used that create a unity of style. The microclimate is supported by air conditioning or supply and exhaust ventilation. Mandatory bar affiliation- 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 coating, upholstered chairs with armrests. The requirements for dishes are the same as in restaurants: cupronickel, nickel silver, stainless steel, porcelain and earthenware, crystal, glassware of the highest grades are used.

Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafe distinguish:

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

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

Service method - self-service, waiter service.

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

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

Cafes with waiter service in their menu have signature, custom-made dishes, but mostly fast food.

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

The cafe is designed for visitors to relax, so the design of the trading floor with decorative elements, lighting, and color scheme are of great importance.

The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. Tableware is used metal from stainless steel, semi-porcelain, faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The area norm for one seat in a cafe is 1.6 m 2.

Cafeteria organized mainly at large food and department stores. Designed for the sale and consumption on the spot 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 allowed.

The cafeteria consists of a hall and a utility room. Sandwiches, hot drinks are prepared on site, the rest of the products are delivered 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.

diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Eateries are divided according to the range of products sold:

- general type;

- specialized(sausage, dumpling, pancake, pie,

Donut, barbecue, cheburek, tea, pizzeria, hamburger, etc.)

Eateries must have a high throughput, their economic efficiency depends on this, so they are placed in busy places, on the central streets of cities and in recreation areas. Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement node, this speeds up the service of consumers who have little time.

Trading floors are equipped with high tables with a hygienic covering.

The design of the halls must also meet certain requirements of aesthetics and sanitation. From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass. According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors. The area of ​​the halls in the snack bars must comply with the standard - 1.6 m 2 per seat.

In recent years, a new chain of fast food restaurants called "Bistro" has emerged. In Moscow, the Russian Bistro company successfully operates, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (patties, pies, broths, salads, drinks).

Specialized enterprises with intensive workload have higher economic indicators than general-purpose enterprises, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.