The concept of a restaurant as a public catering place. Public catering: rules, state regulations. catering services. technology of public catering products. organization of catering enterprise

2.3. Characteristics of types of catering establishments

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

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

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

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

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

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

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

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

Fit for purpose;
- accuracy and timeliness of provision;
- safety and environmental friendliness;
- ergonomics and comfort;
- aesthetics;
- service culture;
- social targeting;
- information content.

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

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

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

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

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

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

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

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

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

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

It is recommended to prepare complex breakfasts and lunches for two age groups: the first - for students I-V grades, the second - for students in grades VI-XI. IN major cities school food factories are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Dietary canteens specialize in serving people in need of therapeutic nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least 3. Dishes are prepared according to special recipes and technology 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 - steam cookers, rubbing machines, steam stove boilers, juicers.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Snack bars share:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheburechnye are intended for the preparation and sale of popular dishes of oriental cuisine - chebureks and belyashi. Related products in Chebu-1 river - broths, salads, sandwiches, as well as cold and hot snacks.

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

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

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

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

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

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

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

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

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

The store is most often organized into three departments:

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

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

Restaurant. The restaurant is the most comfortable catering establishment. This is a catering facility with a wide range of complexly prepared dishes, including custom and branded ones, wine - vodka, tobacco and confectionery products, purchased goods with a high level of service in combination with leisure activities. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer. Signature dishes include dishes that are prepared based on a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food item. They must be different original design, successfully combine products according to their taste properties. Service in restaurants is provided by highly qualified waiters. Restaurants may have premium categories: luxury, highest, first and second. Depending on the markup category, requirements are established for restaurants for material and technical equipment (furniture, dishes, table linen and cutlery), interior design of the hall, advertising, assortment (proportion of custom-made and signature dishes on the menu).

There are restaurants:

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

By location (at a hotel, train station, recreation area, dining car, etc.). When choosing a location for a restaurant, any businessman first of all finds out how many potential visitors pass by the doors and sign of the establishment every day.

Bar. A bar is a specialized public catering facility with a bar counter that sells various drinks: mixed, strong alcoholic, low-alcoholic and non-alcoholic; snacks, pastry and bakery products, purchased goods. It provides visitors with the maximum level of comfort. Bars can function as independent objects or at other food establishments (for example, restaurants).

A bar can specialize in:

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

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

The class of the restaurant and bar determines the degree of use decorative elements in the design of the hall: exquisite (luxury), original (higher and first).

Tables in restaurants and bars can be of different capacities (2,4,6 or more seats), but with soft coating(luxury, highest) or polyester coating (first).

The following are used as tableware and cutlery in restaurants and bars:

Metal: cupronickel, nickel silver or stainless steel (luxury, highest); stainless steel (first);

Porcelain and earthenware with a monogram or decoration (luxury, superior); semi-porcelain and earthenware (first); in themed restaurants with national cuisine (luxury), the use of dishes made of ceramics, wood, etc. is allowed.

High-grade glassware: crystal, artistically designed blown glassware (luxury, superior); graded glassware without a pattern (first).

White or colored tablecloths are used as table linen in restaurants and bars of all classes, and branded tablecloths are recommended for luxury restaurants and bars. In specialized restaurants and bars of the highest and first class, if there are tables with polyester coverings or artistic covers, it is allowed to replace tablecloths with individual fabric napkins. Changing table linen (tablecloths) at luxury and high class enterprises is mandatory.

Dining room. A canteen is a public catering facility intended for the preparation and sale, with on-site consumption, of breakfasts, lunches, and dinners varied by day of the week, as well as serving them at home. Thus, a characteristic feature of canteens is the presence of a full diet on the menu. Canteens can be of the 2nd and 3rd markup categories. They use self-service to serve consumers. Set menus may be used. A canteen can function as a distribution room. This is a canteen intended for the sale of culinary products and purchased goods received from other catering facilities.

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

Canteens are classified:

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

In canteens at industrial enterprises, higher and secondary educational institutions, and schools, it is recommended to organize diet rooms, distribution rooms or ration complexes dietary nutrition in the sales areas of public catering establishments. Catering services are also provided through canteens and dispensaries that sell finished products received from other enterprises.

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

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

By population served;

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

Cafe. A cafe is a public catering facility that organizes meals and leisure for consumers, providing a limited range of culinary products compared to a restaurant. Depending on the range of products sold, cafes are divided into general and specialized enterprises.

A general cafe is a public catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products. As a rule, they are assigned the highest, first or second category. Requirements for general cafes of the relevant categories. Their menu must include custom and specialty dishes.

Specialized cafes are being created

According to the range of products sold (cafe - confectionery, ice cream cafe, dairy cafe),

According to the specifics of the contingent of visitors (children’s cafe, youth cafe)

Cafes are also distinguished by the method of service. The service method is a way of selling public catering products to consumers. Within the service method, forms of customer service are distinguished. The latter means an organizational technique, which is a variety or combination of methods of serving consumers. There are two main service methods used in catering establishments:

Self-service;

Individual service by waiters.

The most rational method of serving consumers is self-service. This method can significantly reduce the time spent by consumers and increase the throughput of public catering establishments.

The type of cafe can also include cafeterias (cafe departments), which are mainly organized in stores for the sale and on-site consumption of a limited range of products that do not require complex preparation, purchased goods (hot and soft drinks, juices, sandwiches, confectionery, some other products).

In public catering there are various shapes self-service:

With advance payment;

With subsequent payment;

With direct payment;

With payment after meals (self-payment system).

In order to speed up customer service and increase its level at public catering establishments, progressive types of service can be used as a supplement to the main methods:

Pre-sale of checks for lunches and individual dishes;

Pre-sale of food subscriptions for a different number of days at the request of the consumer;

Distribution of complete food rations;

Vacation lunches credit.

Subscriptions for receiving meals can be used in organizing school, work, medical and preventive meals, dietary meals, and special food (for example, milk due to the harmfulness of production). At catering establishments, combined forms of service can be widely used. For example, self-service can be combined with the preliminary sale of checks and subscriptions.

Snack bar. A snack bar is a public catering facility with a limited range of dishes of simple preparation from a certain type of raw material, designed to quickly serve consumers with intermediate meals. Basically, all eateries are specialized, they belong to the enterprises of the first or second category, they use self-service, with the exception of kebab shops. Where service is provided by waiters.

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

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

Tables in cafes must have a polyester covering, in canteens and snack bars - a hygienic covering. In some types of cafes, brackets for eating while standing are acceptable. For portioning dishes, utensils and utensils made of aluminum, stainless steel, earthenware, high-quality glassware without a pattern (for cafes) and pressed glass (for canteens and snack bars) are used. In canteens and snack bars, the use of disposable tableware is allowed. There are paper napkins on the tables.

The menu of the enterprise must be written in the national language(s) or Russian and neatly designed.

For cafes and eateries that specialize in preparing dishes from a certain type of raw material, it is mandatory to sell several types of these dishes.

In addition, catering services may be provided through other structural units.

Other catering establishments

Buffet is a structural division designed to sell a limited range of culinary products, confectionery products, and purchased goods. They can function as independent food facilities or in conjunction with other food facilities (restaurants, canteens). In the latter case, the category of the buffet must correspond to the category of the enterprise at which it is located. Buffets come in first, second and third markup categories. Service in buffets is carried out by a bartender. The use of disposable tableware is allowed.

Cafeteria - a public catering facility intended for sale with on-site consumption of a limited range of products that do not require complex preparation, purchased goods.

Company - vending machine - an enterprise that sells products of a certain range through vending machines.

Cooking shop (department) - a store (department) in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, purchased goods, and pickles to the population. Cookery stores are located on the territory of industrial enterprises, as part of integrated catering establishments, restaurants and canteens. Usually designed for 2-4 workplaces.

Catering plant is a production and economic complex consisting of a complex consisting of procurement and pre-preparing public catering facilities with a unified technological process for preparing products, as well as culinary stores and support services. It usually includes a canteen, a restaurant or cafe, a culinary store, a bar, and one or more workshops for the production of semi-finished products and confectionery products. As a rule, food factories are the main facilities unitary enterprises public catering in the consumer cooperation system.

Culinary plant - This is a procurement enterprise. Procurement facilities (workshops) for public catering are intended for the centralized production of culinary products, bakery and confectionery products and supplying them to pre-preparation facilities, culinary stores (departments), and retail chains. Culinary factories usually have cafeterias and grocery stores.

Tent - a catering facility that sells a narrow range of products own production and purchased goods related to a stationary retail chain, located in a light building closed type, which has two more workplaces, as well as a utility room and does not have a sales area.

Pavilion - a public catering facility that sells a narrow range of products of its own production and purchased goods, belonging to a stationary retail chain, located in a permanent or temporary building with or without a sales area and having utility rooms.

Quick Service Enterprises (FSP) - a public catering facility intended for the production and sale with organization of on-site consumption of dishes of simple preparation of a constant assortment using semi-finished products of industrial or own production, produced by procurement enterprises.

Public catering (catering) is an industry National economy, engaged in the production and sale of prepared food and semi-finished products. Such enterprises include: restaurant, cafe, bar, canteen, pizzeria, coffee shop, culinary and confectionery shops, dumpling shop, pancake shop, as well as various types of fast food. All catering enterprises are divided into: public and private. The above establishments are more typical for establishments in the private sector. The public sector includes catering establishments for children, schoolchildren, military personnel, elderly people, persons undergoing treatment in hospital and other similar establishments.

Term "public catering"was more used in Soviet times, and today in most countries of the world the concept of "restaurants", "restaurant business", "restaurant business" is used to designate this industry. But in any case, these are enterprises that provide food services to the population through the production of culinary products, their sale and catering for various groups of the population.

All restaurant establishments, depending on trade and production activities, the range of products, and the forms of customer service used, are divided into the following main types: procurement, pre-production, and having a complete production cycle.

To blanks establishments include enterprises that process raw materials and produce various semi-finished products, culinary and confectionery products from them to supply pre-training institutions with them. These enterprises have at their disposal large warehouses, refrigeration and freezing chambers, specialized vehicles, both refrigerated and non-refrigerated, and high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high productivity and quality of products. Such enterprises include various culinary, confectionery, flour shops, as well as specialized workshops.

TO pre-production establishments include enterprises in which the majority of dishes and culinary products are produced from semi-finished products obtained from procurement enterprises and organize customer service. These include snack bars, cafes, bars, and individual restaurants.

To establishments with completed production cycle, include enterprises that have conditions for processing raw materials, producing semi-finished products, lunch, culinary and confectionery products and selling them to the population. These include enterprises that have both production facilities and servicing sales areas (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

Distinctive feature of establishments restaurant business is that they produce and sell products, and also organize their consumption in dining rooms, combining them with cultural recreation and entertainment for consumers. This significantly complicates the work of restaurant business establishments and increases the responsibility for service of both management and all service personnel.

Type of catering establishment- 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 the classification of restaurant enterprises, depending on the form of service, the interior of the dining and banquet hall, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.

Also, when determining the type of restaurant establishment, the following indicators are taken into account: – the range of finished products sold, its diversity and complexity of preparation, – production and technical equipment, architecture, interior design and layout, material resources, – quality of service and service, – level of qualifications of service personnel , – methods and forms of service, – provision of related consumer services, – contingent of the serving population, – location of the establishment.

Restaurant– a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service combined with a stylish and original design and interior of the premises, as well as the organization of cultural recreation and entertainment for restaurant visitors. The following restaurants are distinguished: - by the range of products sold: with national cuisine, with cuisine from countries around the world (Italian, French, Japanese), as well as a beer restaurant, fish restaurant, etc. - by location: a restaurant at a hotel, at a recreation area , at a station, dining car, at a sea vessel, etc.

The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom and signature dishes. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer.

Signature dishes include dishes that are prepared based on a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food item. They must have an original design and successfully combine products in terms of taste. Service in restaurants is provided by highly qualified waiters and cooks. The owner of a restaurant business is called a restaurateur; both words come from the French verb restaurer(restore, strengthen, feed).

Restaurateur- this is the person on whom the success and future of the restaurant depends, this is the manager who controls any event taking place in the restaurant, and is also in charge of all the affairs of the restaurant such as:

Organization, planning and coordination of restaurant activities.

Ensures a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

Provides control over rational use material, financial and labor resources, assessment of production results and quality of customer service.

Studies consumer demand for restaurant products.

Makes decisions on personnel issues for positions held by restaurant workers;

Applies measures to encourage distinguished employees, controls production and labor discipline, and much more.

Bar is a drinking establishment with a bar counter and a limited range of products, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks for immediate consumption, snacks, desserts, pastries and purchased goods. Based on the range of products sold, bars are divided into: dairy bar, beer bar, wine bar, coffee bar, cocktail bar, grill bar, juice bar, etc.; according to the specifics of service: - video bar, variety show bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.

Term "bar" comes from the name of a specialized counter where alcohol is poured. Most often, behind the bar counter, out of reach of the client, there are decorative shelves filled with glasses and bottles of alcohol. Sitting directly at the bar, you can order various dishes from the menu, even if the bar is part of the restaurant and the main order is made in another area of ​​the establishment.

In Switzerland, for example, there may be bars such as:

A sports bar frequented by sports fans who come to watch sports games and meet other fans.

A cop bar frequented by police officers while on duty.

Vega bar for yogis, no alcoholic drinks.

Biker bar frequented by bikers,

Cafe– an enterprise providing catering and recreation for visitors with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks. Depending on the range of products sold, cafes are divided into general and specialized enterprises.

General cafe is a catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products.

Specialty cafes are created depending on: the range of products sold: ice cream parlor, confectionery cafe, dairy cafe, coffee shop (hot drinks, mainly coffee), quick service bistro; by contingent - youth, children's, internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.

Dining room - a public catering establishment or serving a specific contingent, producing and selling dishes in accordance with a menu varied by day of the week. Based on the range of dishes sold, canteens are divided into general types and dietary ones. According to the servicing contingent of consumers - school, student, work, etc. By location – publicly available, by place of study or work.

Snack bar- a catering establishment with a limited range of dishes of simple preparation, from a certain type of raw material and intended for quick service to visitors. Based on the range of products sold, snack bars are divided into general type enterprises and specialized ones: dumplings, sausage, pancake, pie, donut, cheburek, kebab, tea, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

There are also the following types of food establishments:

Comprehensive catering enterprise: - combining in a single complex various types of food establishments, for example: a restaurant, cafe, snack bar and culinary store; - food establishments intended to serve certain operating institutions and enterprises (the so-called “Closed Network”).

Public catering establishments - mass catering establishments accessible to all groups of the population, in contrast to catering establishments intended to serve specific operating institutions and enterprises (the so-called “closed network”).

Network of catering establishments– a single-managed group of organizationally and technologically interconnected food enterprises with the necessary related enterprises (“McDonald’s”).

Today, the public catering system operates in the premium categories “luxury”, “highest”, “first”, “second” and “third”. Public catering establishments belong to the first three categories. Catering facilities of the third category include canteens of educational institutions and production organizations.

The first and second markup categories are assigned by the commission of the main department of the consumer market.

Currently, priority development has been given to enterprises of the second markup category - these are public catering establishments whose markup on their own products does not exceed 70%.

Catering establishment class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of staff, restaurants and bars are divided into three classes: luxury, highest, first.

Lux- sophistication of the interior, high level of comfort, wide choose services, an assortment of original gourmet custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails for bars.

Higher- originality of the interior, comfort, choice of services, a varied assortment of original gourmet custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails for bars.

First- harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom and branded drinks, for bars. Cafes, canteens and snack bars are not divided into classes.

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 to this activity has developed 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 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 compose 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. This document contains all the information that production chefs need to know. Here the weight and names of the products included in the dishes, the volume and weight of the finished product (yield), the size and procedure for applying waste standards during thermal and primary processing of products, the consumption of raw materials, the sequence of technological processes, temperature conditions for preparing culinary products and dishes, and much more are established. other.

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 formulation must undergo a mandatory approval procedure 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 detailed conditions for heat treatment of vegetables are also prescribed. 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. What is needed here is a 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, which was caused by the establishment’s specialist.

Personal choice

Yes, such an incident can happen in a private establishment, but are government institutions insured against such 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, original 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.

Main classes of catering establishments

The class of public catering establishments is a set of distinctive features of enterprises of a certain type, characterized by the quality of service provision, level and conditions of service.
GOST R 50762-95 “Cooking of public catering establishments” provides for five types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.
When determining the type of enterprise, the following factors are taken into account:
range of products sold, diversity and complexity of preparation;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
service methods;
personnel qualifications;
quality of service (comfort, communication ethics, aesthetics, etc.).
Enterprise classes: luxury, highest and first - are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.
Luxury class, in accordance with the above-mentioned standard, is assigned to restaurants and bars that meet such requirements as sophistication of interiors, high level of comfort, wide range of services, original assortment, exquisite custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails .
Luxury catering establishments include restaurants and bars, which differ from enterprises of other classes in the unique nature of the space-planning solution of the structure in general and premises for clients in particular, as well as the maximum level of comfort. This applies to restaurants and bars with traditional architecture as well as themed restaurants and bars. The presence of modern engineering equipment, the widespread use of a variety of music programs, furniture and dishes made to special orders, and lighting fixtures complement the architectural and artistic design, creating in the complex the most advanced type of enterprise in terms of service level.
The highest class goes to restaurants and bars that have original interiors, a wide range of services, comfort, an assortment of original, exquisite custom-made and signature dishes and products, as well as complexly prepared drinks (for restaurants), as well as simply prepared drinks and cocktails, including custom ones and branded (for bars).
A restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with a high level of service in combination with the organization of recreation.
Restaurants are located mainly on central, busy streets, at railway stations and bus stations, at airports, on piers, motor ships, sea vessels, in floating holiday homes, at hotels, motels, in places of public recreation: parks, gardens, as well as in stadiums and in suburban areas, in public, administrative and entertainment complexes, in places where historical and architectural monuments are located.
Visitors are served in the restaurant by waiters, head waiters, bartenders, trained 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 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 different professions, promotion of soft drinks.
Thanks to good equipment, interior design, high level music service organizations, these bars have gained wide popularity. Let us characterize some of them.
Salad bars are equipped with a special counter with an open refrigerated display case. It contains special containers into which pre-prepared salad components are placed: green lettuce, cucumbers, radishes, olives, olives, tomatoes, hard-boiled eggs, potatoes, carrots, beets, dill, onions, parsley, celery, cabbage, as well as meat, fish, sausage, cheese, cottage cheese, etc. In a separate bowl there should be dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt, pepper. Each consumer puts ingredients and dressings into individual salad bowls in accordance with their taste.
These bars are one of the buffet options

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

,(snack bars are dumplings, varenichnaya, kebab, pancake, pie, cutlet, sausage, sandwich, etc.
Buffets (internal and external) are intended for the sale of culinary products, semi-finished products, various related products, as well as for the preparation and dispensing of hot drinks in mass demand.
All cafeterias (except cafeterias at schools and colleges) must have tobacco products on sale. Self-service is used, payment is made through a bartender or through vending machines.
Buffets are located at hotels, entertainment enterprises, sports facilities, train stations, river and sea vessels, manufacturing and transport enterprises, construction sites, and institutions. As a rule, buffets receive products from public catering enterprises of which they are branches.
Buffets at schools and colleges serve school breakfasts and lunches for students in extended-day groups and staff. Buffets at secondary schools are organized as provided for in the standard designs of these schools.
Buffets at entertainment enterprises should have premium confectionery products, sweets, fruit and mineral waters, and fruits on sale. Sale of alcoholic beverages is not permitted.
It is recommended to have fruits, chocolate, sweets, as well as flowers and souvenirs on sale in the buffets at the Wedding Palaces. Pre-setting of tables with waiter service is practiced.
The enterprise for the distribution of ready-made meals at home is intended for the preparation, distribution at home and sale of home-produced products, culinary and confectionery products and semi-finished products, as well as for fulfilling pre-orders for these products. It also provides additional services, selling and renting boats, providing consumers with advice on preparing dishes, decorating a festive table, etc. Payment is made to the distributor for pre-selected goods with registration through a cash register.
Culinary stores sell various culinary and confectionery products, semi-finished products, and some related products to the public. These stores provide consultations on the preparation of various dishes, confectionery, the use of semi-finished products, new types of raw materials, table setting; organize exhibitions and sales of culinary and confectionery products; accept pre-orders for products sold. Large culinary stores can organize cafeterias selling hot drinks and confectionery.
Payment for purchased goods is made through a cash register.
Cookery 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.