Main classes of catering establishments

The class of public catering establishments is a collection distinctive features enterprises of a certain type, characterized by the quality of service provision, level and conditions of service.
GOST R 50762-95 “Cooking of public catering establishments” provides for five types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.
When determining the type of enterprise, the following factors are taken into account:
range of products sold, diversity and complexity of preparation;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
service methods;
personnel qualifications;
quality of service (comfort, communication ethics, aesthetics, etc.).
Enterprise classes: luxury, highest and first - are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.
Luxury class, in accordance with the above-mentioned standard, is assigned to restaurants and bars that meet such requirements as sophistication of interiors, high level comfort, wide choose services, an original assortment, exquisite custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks and cocktails.
Luxury catering establishments include restaurants and bars, which differ from enterprises of other classes in the unique nature of the space-planning solution of the structure in general and premises for clients in particular, as well as the maximum level of comfort. This applies to restaurants and bars with traditional architecture as well as themed restaurants and bars. The presence of modern engineering equipment, the widespread use of a variety of music programs, furniture and dishes made to special orders, and lighting fixtures complement the architectural and artistic design, creating in the complex the most advanced type of enterprise in terms of service level.
The highest class goes to restaurants and bars that have original interiors, a wide range of services, comfort, an assortment of original, exquisite custom-made and signature dishes and products, as well as complexly prepared drinks (for restaurants), as well as simply prepared drinks and cocktails, including custom ones and branded (for bars).
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 increased level services in combination with the organization of recreation.
Restaurants are located mainly on central, busy streets, at railway stations and bus stations, at airports, on piers, motor ships, sea vessels, in floating holiday homes, at hotels, motels, in places of public recreation: parks, gardens, as well as in stadiums and in suburban areas, in public, administrative and entertainment complexes, in places where historical and architectural monuments are located.
Visitors are served in the restaurant by waiters, head waiters, and bartenders who have undergone special training. Dishes and on-

Tiki is prepared by highly trained chefs. Service personnel in restaurants have uniforms and shoes of the same type. In restaurants where foreign tourists are served, waiters, as a rule, speak one of the foreign languages ​​to the extent necessary to perform their professional duties.
Restaurants organize services not only for individual guests, but also for congresses, conferences, official evenings, receptions, family celebrations, banquets, and theme evenings.
The restaurant provides visitors mainly with lunches and dinners, and when serving participants at congresses, meetings, and conferences - a full ration of food. On pre-holiday, Saturday or Sunday days, many restaurants organize tastings of national cuisine.
Some restaurants' service practices include family dinners. This type of service requires the preparation of a special menu for children, and the prices for the dishes should not be high.
Sometimes in restaurants, waiters serve dishes with final preparation operations carried out in the presence of the customers who ordered these dishes.
In addition to custom-made and signature dishes, the luxury restaurant accepts orders for dishes not included in the menu. The assortment of purchased goods should include: chocolate, sweets (assorted), fruits, berries, citrus fruits.
Showcases in luxury and high-class restaurants are designed using various decorative and finishing materials, lighting and optical effects, color transparencies, and photographs. Showcases should contain information about the features of the enterprise: the specifics of the kitchen, the range of services provided. In first class restaurants, simpler window displays are allowed.
In the halls of large-capacity restaurants, to create convenience and coziness, separate zones are distinguished with the help of architectural, structural and decorative interior elements, as well as various methods of placing furniture and transformable partitions.
The main types of furniture in restaurants: tables for two, four, six people (rectangular, square, round or any other configuration); restaurant chairs (soft with armrests); benches-sofas (banquettes); sideboards for waiters; flower girls; utility tables, coffee tables.
For luxury restaurants, tableware and cutlery are made to order (from stainless steel, high-quality porcelain and glass with the best finish) or selected taking into account the characteristics of the kitchen and service. Each piece of porcelain should have a monogram or emblem of the company. At banquets and receptions they use dishes and cutlery made of cupronickel and crystal.
Table linen (banquet tablecloths, white and colored tablecloths and napkins, tablecloths) are made to order in accordance with the general artistic design of the serving and interior of the halls. Each piece of linen features a monogram, the full name or emblem of the restaurant. Tablecloths are replaced before serving each new group guests.
First class restaurants use metal utensils and cutlery made of stainless steel, china, white or colored tablecloths and napkins, but tables with polyester tops may be served with individual linen napkins.
Mandatory Additional services services provided in luxury restaurants: preparing dishes and organizing festive table service; home delivery of lunches, dishes and other products upon request; booking seats for a specific time; calling a taxi at the request of clients; sale of souvenirs, flowers.
The high-class restaurant has a banquet hall, a bar, and a cocktail lounge with a bar counter. The premises must be beautifully decorated, in a certain style, corresponding to the name of the restaurant.
Menus in luxury and high-class restaurants must be printed. When serving foreign guests in these restaurants, menus are printed in three languages ​​(English, French, German). Branded menu covers, advertising posters, booklets, leaflets, greeting and invitation cards and other types of printed advertising are made from thick paper or cardboard with a glossy finish. In addition to the name of the restaurant, the cover contains its emblem, as well as a drawing reflecting the thematic focus of the enterprise.
Luxury and high-class restaurants provide performances by an orchestra, instrumental or vocal ensemble, and a concert program. Luxury restaurants use high-quality stereo radio equipment and equip tables with individual speakers with adjustable sound volume levels.
Restaurants vary:
according to the range of products sold - fish, beer, with national cuisine or cuisine of foreign countries;
location - city, station, hotel, recreation area, dining car, etc.
City restaurants are located within the city limits and operate at strictly defined hours. They offer great as-

An assortment of dishes, snacks, drinks, or specialize in providing lunches and (or) dinners.
Station restaurants are set up at railway or airport stations to provide 24-hour service to passengers. The menu of these restaurants includes a limited selection of dishes, snacks, and drinks.
And the structure of hotel complexes included in well-known state-owned chains may have two restaurants - a fashionable branded one and a small one with low prices for food and drinks.
In country, national and theme restaurants, the number of dishes and drinks on the menu is set individually, provided that the basis of the assortment is made up of signature dishes and products. Branded dishes include dishes developed by one company according to a special recipe.
The ship's restaurant is designed to serve passengers and tourists along the route. It provides breakfast, lunch, dinner; The company sells culinary and confectionery products, soft drinks, and travel kits. Service is provided by waiters. The sale of food subscriptions is practiced.
Large passenger ships have one or more lounge-restaurants, buffets and bars, and an equipped kitchen. The capacity of the salon-restaurant halls ranges from 48 to 150 seats. They are equipped with the following types of furniture: tables, chairs, sideboards. There is a buffet in the hall. Tables and sideboards are fixed to the floor.
A dining car is usually available on long-distance trains. It is intended to serve passengers traveling for more than a day.
Buffet compartments are organized on trains with a journey duration of less than a day. For a buffet compartment, a room is allocated that occupies two or three compartments for shopping and utility room. The buffet compartment is separated from the general salon by a counter with a display case, and is equipped with refrigerated cabinets and undercar drawers. Main assortment: sandwiches, boiled eggs, dairy products, sausages, sausages, hot drinks (tea, coffee, cocoa), confectionery and bakery products, soft drinks, juices, travel food kits, fruits. The bartender serves passengers. The peddling trade is carried out by the peddler waiter.
Restaurants for car tourists are located near highways or large parking lots and are intended for motorists who do not want to leave their car.
A bar is a specialized enterprise with a bar counter and is intended for the sale of mixed drinks in a wide range. Bars also sells meals, snacks and confectionery. The purpose of the bar is to provide visitors with the opportunity to relax in a cozy atmosphere, listen to music, watch a performance by variety show artists, or watch a video broadcast.
Bars, depending on their assortment, are divided into beer, wine, dairy, cocktail lounges and cocktail bars. The cocktail hall differs from the cocktail bar only in the larger capacity of the hall, as well as more varied equipment.
Bars are located in administrative, cultural and shopping centers, neighborhoods, restaurants, cafes, and hotels.
Depending on the location in the building, bars can be: lobby bars (serve as a place for meetings and conversations), restaurant bars (located in the restaurant interior), auxiliary bars (on hotel floors), banquet bars (in banquet halls), minibars (in hotel guest rooms) .
The bar menu contains both mixed drinks and natural strong alcoholic drinks. To serve cocktail banquets, cold and hot drinks are prepared depending on the season: cups, punches, mulled wine, grogs.
The most common snacks in bars are cheese sticks, canapés, tartlets, olives, salted almonds, pistachios. Confectionery products offered in bars have a narrow range: small cakes, chocolate, sweets, candied fruits.
All bars should have: stereophonic sound-reproducing equipment, televisions, video recorders, and slot machines. Dance floors are installed in bars with at least 50 visitors.
Varieties of non-alcoholic bars have appeared, which have become places for mass recreation of young people, meetings and communication between people of different professions, and promotion of non-alcoholic drinks.
Thanks to good equipment, interior design, and a high level of organization of musical services, these bars have gained wide popularity. Let us characterize some of them.
Salad bars are equipped with a special counter with an open refrigerated display case. It contains special containers into which pre-prepared salad components are placed: green lettuce, cucumbers, radishes, olives, olives, tomatoes, hard-boiled eggs, potatoes, carrots, beets, dill, onions, parsley, celery, cabbage, as well as meat, fish, sausage, cheese, cottage cheese, etc. In a separate bowl there should be dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt, pepper. Each consumer puts ingredients and dressings into individual salad bowls in accordance with their taste.
These bars are one of the buffet options

Fruit bars - a new type of public catering enterprise - arose as one of the areas of an important social task: strengthening the trend towards reducing the consumption of alcoholic beverages.
Enterprises of this type, as a rule, have originally designed premises. They are equipped with the simplest equipment: a counter, a display case with juices (up to 15 items), an electric mixer for milkshakes, an electric coffee pot, and a samovar. In addition to juices, consumers can drink tea and coffee, which are accompanied by confectionery, pies, coming from the confectionery shops of restaurants, cafes and other enterprises.
Milk bars stand out for their range of products. In addition to milk and cream cocktails, such bars on the daily menu offer sandwiches with butter, cheese and sausage, cheese sticks, dairy dishes of several types (homemade milk noodles, noodle maker with apples), pancakes with butter or sour cream, pies, products from cottage cheese, flour confectionery, sweet dishes and drinks. The most popular among visitors are those bars where food is prepared in front of them.
Milk bars are created at branded dairy stores and in large shopping centers. Their goal is to popularize dairy products by conducting tastings, as well as selling a variety of dairy products.
Disco bars operate as cafes during the day and as bars in the evening. They regularly host discos.
Disco bars are located in separate buildings or in the basements of hotels. These bars host youth recreation evenings with performances by orchestras, singers, and actors.
The range of products sold includes a variety of sandwiches, as well as confectionery products: vol-au-vents and baskets with various fillings, pies, pies, straws and nuts with salt, etc.
The menu of disco bars usually includes light soft drinks and mixed drinks, and light snacks. There may also be hot dishes. For dessert, ice cream with various fillings is offered: strawberry, peach, apricot, coffee, nut, etc.
The halls of disco bars should have modern decoration. The dance floor must have colored parquet, appropriate lighting, and backlighting.
To demonstrate slides, large screens are installed in disco bars; powerful musical equipment, devices for creating lighting effects, televisions, and video recorders are also placed in bars. The music program is hosted by disc jockeys.
Express bars (i.e. instant service) are set up in shopping centers, hotels, and train stations. The range of products corresponds to the purpose of the bar: sandwiches, tartlets, vol-au-vents with various minced meats, all kinds of confectionery, dairy products.
Snack bars (snack bars) are designed to quickly serve consumers at the counter. The menu usually has a limited range of dishes. Most often these are chopped and natural steaks, splints, poultry dishes, game, soft drinks, juices, cocktails, coffee.
Beer bars specialize in selling beer on tap and vintage beer (two or three types) in bottles. Beer is released on tap using special racks and dispensing taps, to which it is supplied from stationary containers, usually located in the basement and charged from tank trucks delivering beer from the manufacturer.
It is recommended to have fruit and mineral waters on sale. Sale of strong alcoholic beverages is not permitted. When served by waiters, payment is made according to the invoice issued by them, when self-service - through a bartender or distributor.
Beer bars sell, along with beer, cold and hot snacks, sandwiches that are most in harmony with the taste of beer: cheeses, salted, smoked and dried fish, crispy potatoes, crackers rye bread, drying, biscuits, olives, olives, shrimp, stuffed eggs.
Wine bars (cocktail bars) are most often located in hotels, restaurants, and cafes. The purpose of this type of bar is to provide visitors with the opportunity to take a light aperitif. Here you can also buy canapés and open sandwiches, as well as tartines and croutons with various products. Some bars serve pancakes with caviar or salmon, julienne, and pastries.
If the bar is located in the antechamber or directly in the hall of a large restaurant, then in this case it is called an “aperitif bar” and is intended, for example, for meeting guests before the start of receptions. Here you can continue the conversation in a relaxed atmosphere and have a cup of coffee.
Grill bars are located both in shopping centers and as independent enterprises in city blocks or in public recreation areas, on busy highways, and in restaurants. In the grill bar, the consumer can receive originally prepared dishes. Here you can have a quick snack, for which the range of products includes tartines, sausages (if they are not available, sausages, grilled or deep-fried). One of the most common dishes in bars of this type is grilled (or fried) fish.
deep-fried pie), chicken on a spit, kebab, steak. As a side dish - French fries. Less often - fondue-type dishes. In grill bars, dishes are prepared directly in front of visitors.
In a grill bar, either tables or high stools can be located around the bar counter. In the latter case, the bartender serves directly at the bar counter. But in both cases, he also works as a cook, since he has to prepare dishes from semi-finished products.
A cafe is an enterprise that organizes food and recreation for consumers, providing a limited range of products compared to a restaurant.
The cafe is intended for the production and sale of branded, custom-made dishes of simple preparation in a limited assortment, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, fermented milk products, flour confectionery products, and sweet dishes. Scrambled eggs, sausages, sausages, pancakes and pancakes are served as second courses of simple preparation. First courses can only include broths.
In non-alcoholic cafes, wine and vodka products have been excluded from the range and the sale of non-alcoholic drinks and confectionery products has been increased. These cafes host discos, weddings, anniversaries, family dinners, and exhibitions of new dishes and products.
Depending on the range of products and the contingent of consumers, cafes are divided into two groups:
by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
for a contingent of consumers - youth cafes, children's cafes, etc.
An ice cream parlor is considered the most democratic place to spend leisure time, since not every family can afford to go to a restaurant, and a bar is an establishment designed for a certain age category. At the same time, all family members, including children, as well as not very wealthy people, can go to the ice cream parlor.
In modern ice cream parlors producing specific product, the equipment occupies an area of ​​only 0.5 m2. The ice cream making machine is designed to use both natural products and ready-made mixtures offered by various companies as starting materials. It requires additional equipment made of stainless steel: a rack for storing equipment, a sink for washing equipment, wall shelves (open and closed), a low-temperature refrigerator, a table. Optional equipment also occupies a small area.
The sales area contains: a low-temperature display case for displaying an assortment of ice cream, furniture, and equipment for making tea and coffee. To expand the range of dishes, baked goods and confectionery are added to the menu.
Cafeterias are organized mainly in food or large non-food stores. Cafeterias sell hot drinks, milk, fermented milk products, sandwiches, confectionery and other goods that do not require labor-intensive operations to prepare them for sale. The sale of alcoholic beverages in cafeterias is not permitted. Payments to consumers are made through the bartender.
A canteen is a public catering establishment that is open to the public or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week.
The canteen is the most common type of catering establishment. The main purpose is the preparation and sale to the population of mainly home-produced products, although if there is demand, consumers can be provided with a full ration: breakfast, lunch, dinner (or part of it). The canteens serve meals at home, accept pre-orders, and also sell culinary products and semi-finished products.
Dining rooms vary:
according to the range of products sold - general type and dietary;
the consumer population served: school, student, etc.;
location - publicly available, at the place of study or work.
A snack bar is a catering establishment with a limited range of simply prepared dishes from a certain type of raw material, designed to quickly serve visitors.
The assortment of snack bars includes cold and hot dishes, snacks of mass demand and easy preparation (sausages, sausages, dumplings, dumplings, scrambled eggs), as well as drinks (tea, coffee). In addition, fermented milk and confectionery products, sweets, and chocolate should be on sale. Sale of alcoholic beverages is prohibited.
The eateries use self-service with a serving counter with a free choice of dishes. Payment is made through a regular cash register (before or after choosing dishes), as well as through a cash register and coin-operated vending machines. Snack bars have a high throughput; they are placed in busy places, in the path of intense consumer flows.
Snack bars are divided according to the range of products they sell - general and specialized. Specialized

,(snack bars are dumplings, varenichnaya, kebab, pancake, pie, cutlet, sausage, sandwich, etc.
Buffets (internal and external) are intended for the sale of culinary products, semi-finished products, various related products, as well as for the preparation and dispensing of hot drinks in mass demand.
All cafeterias (except cafeterias at schools and colleges) must have tobacco products on sale. Self-service is used, payment is made through a bartender or through vending machines.
Buffets are located at hotels, entertainment enterprises, sports facilities, train stations, river and sea vessels, manufacturing and transport enterprises, construction sites, and institutions. As a rule, buffets receive products from public catering enterprises of which they are branches.
Buffets at schools and colleges serve school breakfasts and lunches for students in extended-day groups and staff. Buffets at secondary schools organized as provided for in the standard designs of these schools.
Buffets at entertainment enterprises should have premium confectionery products, sweets, fruit and mineral waters, and fruits on sale. Sale of alcoholic beverages is not permitted.
It is recommended to have fruits, chocolate, sweets, as well as flowers and souvenirs on sale in the buffets at the Wedding Palaces. Pre-setting of tables with waiter service is practiced.
Vacation company ready meals at home is intended for cooking, dispensing at home and selling home-produced products, culinary and confectionery products and semi-finished products, as well as for fulfilling pre-orders for these products. It also provides additional services, selling and renting boats, providing consumers with advice on preparing dishes, decorating a festive table, etc. Payment is made to the distributor for pre-selected goods with registration through a cash register.
Culinary stores sell various culinary and confectionery products, semi-finished products, and some related products to the public. These stores provide consultations on the preparation of various dishes, confectionery, the use of semi-finished products, new types of raw materials, table setting; organize exhibitions and sales of culinary and confectionery products; accept pre-orders for products sold. Large culinary stores can organize cafeterias selling hot drinks and confectionery.
Payment for purchased goods is made through a cash register.
Cookery stores are usually located in blocks with residential buildings, in separate buildings on busy streets. They serve as branches of restaurants, cafeterias and other businesses.
The teahouse sells a wide range of tea and flour confectionery products. The teahouse menu includes main courses of meat, fish, and eggs: roast beef in a pot; fish baked in a frying pan; natural scrambled eggs with sausage and ham.
Self-service and waiter service are used only in some cases.
In Central Asia, teahouses are organized like teahouses. A coffee shop is a specialized establishment that offers visitors a wide range of coffee drinks. The menu includes the most popular drinks known all over the world: natural coffee (filter coffee);
coffee cappuccino (coffee cappuccino) - strong black coffee with boiling milk foam, sometimes with the addition of cinnamon and grated chocolate;
coffee luz - coffee with strong fruit liqueur; coffee corretto (coffee corretto) - with grappa (grape vodka);
coffee Warsaw style - with baked milk and milk foam;
Turkish coffee - brewed with sugar;
Espresso coffee is strong black coffee prepared by passing boiling water through a layer of ground coffee in a special machine.
In the coffee shop, visitors can also drink other drinks that are an alternative to coffee drinks, from juices to strong alcoholic drinks. One of the alternative items on the menu could be tea - black, green, herbal: green tea; rose hip tea; mint tea (bait tea, or peppermint tea); tea infused with herbs (herb tea); tea with chamomile (camomile tea); iced tea; black tea.
Snacks in a coffee shop can be the same as in a restaurant or cafe, i.e., in fact, even include entire meals. In Europe, owners of coffee shops and small restaurants often purchase the necessary products themselves, and then hire private chefs to prepare the planned repertoire of dishes. As a result, many coffee shops are widely popular due to

Original desserts or unusual snacks that you won’t find anywhere else.

Organization of production and workplaces in the hot shop of the Exchange cafe for 150 seats at the Radisson-Slavyanskaya hotel

Work completed:

Student

Klychnikova

Catherine

Nikolaevna

Teacher:

Vasilyeva I.V.

Moscow 2012

Introduction. 3

Chapter 1. Characteristics of a cafe as a catering establishment 5

Chapter 2. Characteristics of the hot shop. 8

Chapter 3. Development of the production program of the enterprise. 13

Chapter 4. Calculation of the amount of raw materials. 28

Chapter 5. Calculation of the hot shop. 29

Chapter 6. Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory. 47

Chapter 7. Rules of sanitation and hygiene in the hot shop. 51

List of used literature... 55

Introduction

People's need to eat out goes deep into the past. A branch of activity is identified, the main task of which is to organize food for people outside their homes (at their place of work, study, recreation).

Public catering plays an important role in the life of society. It most fully satisfies people's nutritional needs. Catering enterprises perform such functions as production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect are no different from other enterprises.

Public catering includes commercial enterprises various forms of ownership, united by the nature of the processed raw materials and manufactured products, organization of production and forms of service to the population. Various types of enterprises operate in public catering: restaurants, cafes, canteens, bars, cafeterias, etc. The task of public catering is to serve various groups of consumers and provide them with services. A public catering service is understood as the result of the activities of legal entities and individual entrepreneurs to meet the needs of the population (consumer) for nutrition and leisure activities.

The system of catering establishments, as a rule, is a structural subdivision of the hotel complex and consists of enterprises of various types and price categories with different mode work.

The service process in public catering is a set of operations performed by the contractor in direct contact with the consumer of the service when selling culinary products, confectionery and bakery products, purchased goods and organizing leisure activities.

The work consists of 7 chapters, which cover:

Cafe as a catering establishment;

Characteristics of the hot shop at the enterprise;

Development of the enterprise production program;

Calculation of the amount of raw materials;

Hot shop calculation;

Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory;

Rules of sanitation and hygiene in the hot shop.

Chapter 1. Characteristics of a cafe as a catering establishment

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

Cafes are distinguished:

• according to the range of products sold - non-specialized and specialized (ice cream parlor, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
• according to the population served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, etc.;
• by location - residential and public buildings, including in detached buildings, hotel buildings, train stations; in cultural, entertainment and sports facilities; in recreation areas;
• by methods and forms of service - with waiter service and self-service;
• by operating time - permanent and seasonal;
• according to the composition and purpose of the premises - stationary and mobile (drive-in cafes, carriage-cafes, cafes on sea and river vessels, etc.).

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

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

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

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

The cafe is intended for visitors to relax, therefore great importance has the design of the sales area with decorative elements, lighting, color scheme. 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 cloakroom, toilet rooms for visitors.

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

Services provided to consumers in public catering establishments of various types and classes are divided into:

Food services;

Services for the production of culinary products and

confectionery products;

Services for organizing consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and advisory services;

Other services.

Designing a cafe has a number of features. This is largely due to the need to comply with strict sanitary rules governing work with food. So, in the kitchen it is necessary to allocate separate workshops: meat, fish, vegetables, hot, cold, as well as industrial premises for procurement, preparation, distribution and storage of food. The design of the enterprise - the size of the required space, the number of staff, the level and format of the cafe, the number of dishes, storage and washing systems - also depends on the set of dishes. Special requirements are also imposed on the design of ventilation, heating, hot and cold water supply, and sewerage in a restaurant.

Care must be taken when selecting and installing kitchen equipment. Therefore, it is important to select efficient equipment with high productivity and efficiency, which consumes a minimum amount of electricity and allows rational use of production space.

What is a cafe? This is an establishment that provides catering and recreation services. It is a bit like a restaurant, but has slight limitations on the assortment. There are self-service cafes.

Story

The cafe has a rather long history, which has not received any confirmation.

The fact is that this type of public catering appeared relatively long ago. Therefore, only the most plausible version should be considered.

According to it, the world's first coffee shop was opened in 1554 in Istanbul. It was called "Circle of Thinkers". In America, the first establishment of this type was opened only in 1670. It was located in Boston. The first café in Europe is considered to be in Austria, located in Vienna. This happened after the victory in the war in 1683. If we talk about the Polish-Lithuanian Commonwealth, then this type of establishment first appeared in Warsaw only in 1724.

Varieties

If we talk about the range of products, the establishment is divided into a pastry shop, a coffee shop, an ice cream parlor, a grill, a bar, and an Internet cafe.

Classification also occurs by location. There are stationary and street cafes. It should be noted that this type public catering can be located in a separate building, but often, unlike a large number of restaurants, it is located inside a building on the ground floor, and can also exist as an extension.

Another type of cafe is a roadside one. Often they are located near any establishments along roads that are of either local or federal significance. At the moment, seasonal cafes have become common. We are talking about those buildings located near the sea or river shore, open mainly only during the warm period. If we talk about ski resorts, then on the contrary, such a cafe will be open in winter.

In countries where a temperate climate prevails, often all establishments operate outdoors during the warm period.

If we divide by population, then there are art cafes, that is, clubs for children, youth, so-called gay-friendly, as well as others. It should also be noted that in addition to coffee shops there are tea establishments and cafes. Thus, according to the type of activity, cafes can be divided into a large number of different options.

Standard cafe

If we talk about the main type of activity of the cafe, it should be noted that there are universal establishments. Let's look at what it is.

When talking about self-service cafes, it should be noted that they use clear broths for first courses. The rest of the range consists of popular and simple options. Often these are scrambled eggs, sausages, sausages, and spring rolls.

If we talk about a cafe with waiters, then special signature dishes are served, however, as a rule, we are talking about those that can be quickly prepared. The menu is made up of hot drinks, and there must be at least 10 of them according to GOST, followed by cold ones. Pastries are a must and there are about 10 options. Next - cold and hot dishes.

In general, a universal cafe is suitable for visitors to relax, which is why the trading floor should be decorated with special decorative elements, you need to take care of lighting, as well as the calorie content of the establishment. The microclimate must be maintained by exhaust ventilation. Furniture items should be standard, their design is often light. Tables should be coated with a special coating. Dinnerware should ideally be either glass, stainless steel or other materials.

Such an establishment often has a vestibule, a cloakroom, and restrooms. Considering the main type of activity of a cafe, it should be noted that the premises should consist of a hall and a utility room. Sandwiches and hot drinks need to be prepared directly in the kitchen, but other products often come already prepared. The area of ​​one seat in a cafe must be at least 1.6 square metres.

coffee house

In short, this is the name given to establishments that sell coffee and coffee drinks. If we consider it broadly, then this is a gastronomic type room, which can be called a place for personal meetings or just communication. Here, upon customer's request, coffee, cake, ice cream, and teas can be served different varieties, juices, as well as alcoholic or carbonated drinks. Often in Eastern and Asian countries, coffee shops sell hookah and flavored tobacco.

Coffee shops around the world

In the Russian Federation, a coffee shop first appeared during the reign of Peter I. These establishments existed until the creation of the Soviet Union. After its formation, all coffee shops were closed. In the early nineties, their work was revived. It should be noted that, according to statistics, now almost half of the residents of every major city in the Federation go to such an establishment at least once a week.

The Viennese coffee shop stands out separately. This is a company that provides catering directly in Vienna. Now in the capital of Austria, such institutions play a huge role in the development of culture and traditions. It should be noted that this type of cafe activity is quite important for Austrians; according to their tradition, a person must order a drink and, sitting at a table, read the newspapers that the establishment offers. This is a distinctive feature and business card any Viennese establishment.

In the Netherlands, where the sale of cannabis, better known as hemp, has been legalized, most of the shops where it is sold are called coffee shops.

If we talk about the Middle East, then this establishment is a social place where men gather. As for other people, they come to coffee shops to read books, watch TV, listen to music, that is, eating is not the main and authoritative thing when visiting such an establishment. In addition, in the Middle East, all coffee shops sell hookah. This service is considered traditional.

Features of the coffee shop

According to statistics, more than 70% of people are considered regular customers of coffee shops after they have visited such an establishment at least once in their lives on the recommendation of their friends. At the moment, the largest coffee company is Starbucks. It is distributed all over the world. Its cafes are open in 58 countries, and if we talk about the number of branches, the network has more than 19 thousand establishments. They function as the main activity of the cafe - universal.

Many historians know what the Boston Tea Party was. This is a protest that was started by the colonists in 1773. The preparation for this uprising took place in a coffee shop. At that time it was called "Green Dragon".

The world has the largest insurance market. It's called Lloyd's of London, and it was originally a coffee shop. After a short period of time, it grew to unreal proportions.

It should also be noted that the stock exchange and the main bank of New York were formerly known as coffee houses. They were on Wall Street.

Cabaret

A cabaret, also known as a café, is an establishment that provides entertainment services. Often skits and plays are performed here, dance numbers are shown, entertainers perform, songs are sung, and so on.

It should be noted that this type of cafe is of French origin. Louis Napoleon, who, as you know, was the Emperor of France, was involved in it. The fact is that he forbade singing songs in the chanson style in public places, that is, on the street, squares, and so on, so cafes or cabarets were founded.

The first establishment of this type in the world was opened in 1881. It was called "Black Cat". Located in Paris. The head of the establishment invited talented famous poets and musicians here, so the cabaret became quite popular. Accordingly, under the influence of fame, a few years later such establishments appeared throughout France.

The first German cabaret was opened in Berlin in 1901.

Red Mill

In 1889, a cabaret was opened in Paris, which is now a classic. It's called Moulin Rouge. Literally translated into Russian as “Red Mill”. Over time, this type of establishment has become better known as a place where explicit dancing is performed. The fame of the cabaret was brought by artists who danced in the styles of cancan and burlesque.

Ice cream parlor

Let's consider the types of children's cafes - ice cream parlors. This establishment is considered the most democratic and simple when it comes to leisure activities. By type of activity - cafe-restaurant. All family members, including children, can come here.

If you want to expand the range, then you need to use baked goods, frozen desserts, and so on. Often this type of fast food cafe is located either in a separate building or directly on the premises of a restaurant.

A machine that prepares ice cream must be installed. Moreover, it must be designed not only for the use of natural products, but also ready-made mixtures. Accordingly, it is necessary to purchase additional kitchen equipment; it must be made of stainless steel. We are talking about refrigerators, tables, racks, shelves and so on. A display window should be placed in the sales area, which will directly demonstrate the entire range, as well as furniture and equipment for making coffee or tea.

Bistro

The main types of cafes also include bistros. This is an establishment that has the type of restaurant-cafe, where they only sell simple dishes. Previously, this word meant the owner who kept such a premises. In Russia, a similar term refers to either a bar or a small restaurant.

If we talk about the origin of the name, there is a popular version that connects the French word bistro with the Russian word “quickly”. According to this theory, during the occupation of the French capital in 1814, the Cossacks demanded from local waiters that they be served much faster. Accordingly, this is how the name of establishments where dishes are prepared and served with lightning speed arose.

However, this version cannot be considered reliable. The fact is that the word “bistro” in French was first mentioned no earlier than the 1880s. At this time, no Russian presence was noticed in Paris. But on the other hand, there are dialects, as well as simply slang words that can mean tavern owners, names of alcoholic drinks, types of dealers, and so on.

Internet cafe

This establishment can also be called a general cafe. According to GOST, it is understood that people who need access to the Internet come here. Meals are often served here, you can drink coffee or drinks, and chat.

Special establishments also operate under the rule that there is no charge for access to the Internet. In this case, it is simply included in the cost of entry.

Internet cafes will be very convenient for those who are in a foreign city and do not have the opportunity to access the Internet or who do not have a computer at home.

If we talk about history, there is an opinion that this type of cafe is an offshoot of a coffee shop. The fact is that the latter is considered an institution where people come to chat, read books, and write some notes or letters.

In 2000-2003, in Moscow and other regions of the Russian Federation, Internet cafes reached the peak of their popularity. At that time, there was even a federal program, thanks to which access points were specially installed in post offices.

After the mobile network appeared, and large tablets became commonplace for ordinary citizens, interest in Internet cafes began to gradually decline. Now this baton has been taken over by establishments that simply have free Wi-Fi access. They are more cost-effective and, accordingly, it is much more profitable to maintain them.

It should also be noted that since 2008, a ban on gambling was introduced in the Russian Federation. That is why, since that period, illegal cafes with slot machines have been created, operating under the guise of Internet establishments. Because of this, all cafes whose types of services in some way intersect with computer services become very interesting to regulatory authorities.

OKVED: activities of restaurants and cafes

According to Russian legislation, which has been in force since 2003, this group includes the sale of products outside the enterprise, provision of food in cars and on ships. The activities of snack bars, which are forms of fast food, as well as establishments that have a form of self-service (or without it), are also included in this group.

Trading through vending machines is not included in this type of activity (cafe) according to OKVED.

Results

At the moment, there are a huge number of types of cafes, so there is plenty to choose between. It should be noted that there are more such establishments every year, since they do not lose their popularity, but, on the contrary, they only gain.

It should be noted that the most well-known question among entrepreneurs now is what type of business the cafe has. When creating such an institution, you need to contact lawyers. They will tell you how to properly organize the device from a legal point of view. The fact is that there are special nuances that are not supported in the Russian Federation and are not included in cafe standards; accordingly, it will be difficult to obtain a license. To create a successful one, you just need to write a business plan or download a ready-made one from the Internet. This will allow you to earn money as quickly and without problems as possible.

Introduction

Modern catering business in Russia it is represented by a wide variety of types of establishments: these are classic fast food, quick service restaurants (or QSR - accelerated service); “free flow” restaurants (“free movement”), where part of the technological processes is put on display for visitors who choose their own different kinds dishes; “replicated” restaurants are middle-class establishments with high quality traditional cuisine that use fresh semi-finished products and fresh home-made baked goods. They are distinguished by a good level of service by waiters, various additional services, for example, free parking, landline telephone, the latest press, takeaway food; signature restaurants, where the high level of cuisine, service and prices are aimed at regular customers.

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

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

Classification of catering establishments

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

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

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

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

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

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

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

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

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

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

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

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

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

2. canteen - distributing - canteen, selling finished products received from other public catering organizations;

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

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

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

2. technical equipment of the catering establishment;

3. personnel qualifications;

4. quality and methods of service;

5. types of services provided.

Types of catering establishments and their characteristics

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

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

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

1. level of service;

2. sophistication of the interior;

3. range of services provided.

Restaurants differentiate

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

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

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

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

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

Mandatory requirements:

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

A bar can specialize in:

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

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

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

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

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

Mandatory requirements:

1. regular sign;

5. tables with polyester coating;

6. metal dishes and cutlery made of stainless steel;

8. high-quality glassware without a pattern;

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

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

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

Dining room

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

Canteens are classified:

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

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

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

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

By population served;

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

Mandatory requirements:

1. regular sign;

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

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

4. tables with hygienic covering;

5. metal dishes and cutlery made of aluminum;

6. semi-porcelain, earthenware dishes;

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

8. linen napkins for individual use;

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

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

11. availability of complete food rations;

12. self-service;

13. Availability of sanitary clothing for service personnel.

Snack bar

Mandatory requirements:

1. regular sign;

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

3. ventilation system providing acceptable temperature and humidity parameters;

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

5. tables, brackets for eating while standing;

6. metal dishes and cutlery made of aluminum;

7. semi-porcelain, earthenware dishes;

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

9. linen napkins for individual use;

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

11. price tags;

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

13. self-service;

14. Availability of sanitary clothing for service personnel.

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

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

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

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

Conclusion

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

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

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

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

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

List of used literature

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

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

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

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

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

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

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

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

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

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

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

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

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

However, these requirements must be observed carefully. What is included in such conditions? And what can happen if you don’t follow the rules of public catering? detailed information presented in detail 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 tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.

Not only human health, 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 where harm to health was caused not only to adults, but also to children. And for them, in turn, it is much more difficult for them to endure any diseases or infections. Some may object, but sometimes dangerous infection You can also become infected through food.

Relationship with trade

Trade and public catering are closely related. The thing is that the two industries in question largely depend on each other, excluding only some product options. The main goal of establishments is to make a profit. Trade also operates on this principle. Of course, not all retail establishments offer food products, but there are many such places. And such a business is relevant at any time.

People have always spent, are spending and will spend money on food. Public catering products in this case are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And we have to strictly monitor the proper quality of these products. Otherwise, the establishment may not only suffer financially (lack of visitors, fines for poor quality, etc.), but also close due to 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 certification procedure 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 personnel qualifications, to 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, arrange driveways or pedestrian access to the enterprise, illuminate the surrounding area and landscape it. Compliance with these and many more requirements becomes the way to carry out this activity. Otherwise, the organization of a catering enterprise will probably not take place.

Product quality

Naturally, all conditions must be met to the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort on correcting defects. Along with this, the quality of the products produced must always be taken into account. Public catering products must also be manufactured and meet certain standards. May vary slightly for each catering establishment, but general principle must be respected.

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

Shortage of specialists

Every enterprise has its own catering collection. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What is it? Despite the fact that currently there are many specialized educational institutions and professional courses in the preparation of high-quality culinary products, not all specialists in this field are close to the 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? Calorie content of products! 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, and carbohydrates included in dishes. This is also an important criterion in conducting such a case.

Guidance Document

A collection of recipes for public catering establishments is a guiding document. IN this document All the information that production chefs need to know has been collected. Here the weight and names of the products included in the dishes, the volume and weight of the finished product (yield) are indicated, the size and procedure for applying waste standards during thermal and primary processing of products, raw material consumption, sequence are established technological processes, temperature conditions preparing culinary products and dishes and much more.

Such documents are constantly updated and kept up to date with changes that occur in the industry. If the product contains any nutritional supplements, dyes, preservatives, then the development of their recipes should take place mandatory procedure coordination with regulatory authorities. It is necessary to indicate contraindications for the use of these supplements for certain human diseases.

Clear requirements

The catering recipe is compiled in a certain way so that the weight standards of the finished product take into account the losses that will occur as a result of processing or preparing the dish. All are also written down detailed conditions to heat treatment 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 these are not all the instructions for preparing and processing products.

As mentioned earlier, in different enterprises such standards are almost the same, but there are also differences. This depends precisely on what specific products these enterprises manufacture and sell. Of course, the actual recipe for dishes may vary in different establishments, and the cooking technique may not be the same. The main thing remains exactly how the products are stored and processed, and how accurately they comply with established standards. For failure to comply with these procedures, the establishment (enterprise) is subject to a fine or another form of liability.

Cooking difference

The collection of public catering recipes includes a huge number 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. What should a cook who has changed his job do? In the previous place they prepared only dishes from Soviet times (for example), and in the new place they offer guests only exquisite dishes of European or Chinese cuisine.

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

Irreparable error

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

And what awaits the owner in whom this situation occurs: a young man orders an expensive pizza with seafood and he comes across a particle (splinter) of a shell? She got there because the chef poorly processed a certain seafood product. And the result? Perhaps worst of all, 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 bear responsibility for what happened? How exactly will it be incurred? And will it be incurred at all? These questions belong to another topic, but the fact of a colossal mistake is obvious. And the worst thing is that the consumer could not prevent a similar situation that the establishment’s specialist allowed.

Personal choice

Yes, a similar incident can happen in a private establishment, but are they insured? government agencies from similar incidents? How many cases are there of mass poisonings in kindergartens and schools? There are a huge number of them! Canteens, of course, adhere to the necessary recipes of public catering establishments, so what’s the matter? There can be many options. However, what is clear is that such situations should not happen. Using such illustrative examples, you can very well understand why and why detailed regulatory documents are drawn up. Products must not only be prepared correctly, but also stored, processed, processed, and the necessary rules must be followed.

Many people express the opinion that it is safer to cook and eat food at home, rather than risk their health and at the same time pay more money for it. However, one should not think so categorically. Still, for the most part, almost all catering establishments try to approach the process responsibly and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for preparing dishes are purchased, and all sanitary standards are maintained.

Division into classes

In addition to the fact that there are various types of public catering establishments, there is also a class difference between them. Public catering is an industry that also has its own stratification into “thrifty” and “rich”. Classification occurs 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, and private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The first establishment has a harmonious and comfortable atmosphere, a certain selection of services, and an assortment of specialties and easily prepared drinks. High-class establishments have a unique and comfortable atmosphere, unique signature and custom dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, a wide range of services, characteristic specialties and drinks that are difficult to prepare.

Getting ready for a trip

Of course, the cost of services chosen by consumers and visitors also varies depending on the choice of one class or another. 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 of high quality, but gourmet food always stands out against such a background.

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

Way to success

Production plays a major role in catering. As mentioned above, it is divided into several stages: preparation necessary documentation, availability and equipment of the necessary areas for food preparation, working with the professional skills of the staff. All these and many other aspects are usually observed at the proper level not only to preserve people’s health, but they are also necessary for the development of the establishment. In a place where visitors are cared for and loved, there will always be guests. This is unchanged! A favorable environment will give good memories not only to clients, but also to the employees of this establishment.