What is catering. Catering - what is it?

Before opening your own catering point, you need to determine exactly what kind of institution it will be. On this page we offer you to get acquainted with the generally accepted types of catering establishments. Any restaurateur is simply obliged to perfectly understand not only the management of his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the ways of serving these drinks will greatly help him in this.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite rest and gourmet food. Fine table setting, cutlery, napkins, flowers, quality service, a varied and original menu with specialties are a must here.

The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.

The restaurant provides a table reservation service.

The interior of the restaurant is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.

From drinks in the bistro, emphasis is placed on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

A coffee shop is a type of bistro. Usually this is not a very large room, equipped in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee houses and other establishments is a wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, get into a cozy atmosphere, chat with friends.

A good reason for the popularity of the "coffee" business is the small investment in equipment (compared to a regular restaurant). A coffee shop does not need expensive stoves, complex devices such as a combi steamer, or a whole staff of cooks. The main equipment is a professional coffee machine, coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. That is why a small coffee shop can pay off in just one to two years.

In addition to pleasant communication and good customer service, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with a detailed description and price indication.

Coffee and coffee drinks in coffee shops are prepared by specially trained baristas.

To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.

Here are the main types of coffee drinks.

Espresso . High-pressure water vapor is passed through the finely ground coffee.

cappuccino . It is made on the basis of espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with plenty of hot milk.

Irish coffee. It's an espresso with chocolate and whipped cream. Chocolate syrup is often used for its preparation.

Americano. This is espresso heavily diluted with water.

Glace. It's espresso with ice cream.

As an accompaniment to coffee, the coffee shop serves salads and hot dishes, but the main focus is on sweets, pastries and desserts.

Tavern

Taverns are usually distinguished by their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, eateries, restaurants, cafes, pubs and so on. Antique utensils, weapons, old photographs and, of course, autographed photos of famous bullfighters who once visited this institution hang on the walls.

A tavern is not only a place where people go to eat and drink. This is a place for pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to establishments of various levels. The prices for meals in the cafe are not high, which is achieved primarily due to the range of dishes offered: it is either traditional national cuisine, or convenience foods, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families go here, young students and adults visit. Therefore, cafes often have several rooms: a public hall, a children's room and a bar.

Instead of chairs in cafes, benches are sometimes used. In the children's room there may be a playground with toys or mini-rides.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, as there is always fresh pizza here, which is done quickly and efficiently.

Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.

However, the main equipment for a pizzeria is an oven. Pizzerias today often use microwave and microwave ovens, which are large and reduce baking time.

Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.

Often all the necessary machines are combined into a single complex.

Barbecue

Barbecue - a common type of specialized enterprise. The barbeque menu includes at least three or four types of shish kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tapaka chickens, kharcho and other national dishes that are in great demand among visitors from the first courses.

According to the nature of the establishment, it should have equipment for preparing these dishes.

To prepare meat or fish shish kebab, you need a skewer, a skewer, on which pieces of raw product will be strung. The length of these items should depend directly on the size of the barbecue or some other equipment for preparing this dish. Firewood or coals for frying are placed in the brazier. Brazier in other words can be called a brazier. It is an iron stove filled with hot coals.

A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish are better strung. Most often, ready-made barbecue is served on skewers. However, it is fashionable to remove it from skewers and serve already in a dish.

Barbecue is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since the heat treatment on coals will not be too long, and the meat of an old animal may not be fried enough. Kebab meat largely depends on the soaking time in the marinade.

After the preparatory stage has been completed, the pieces of meat are put on a skewer mixed with onion, cut into rings, and fried over coals burning without a flame. In the process of frying, in the event that the flame begins to flare up, it is extinguished by spraying with water diluted with vinegar, or poured over with wine.

pancake

As the name implies, pancakes and pancakes are the main products offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are smeared with a brush.

Pancakes are made with yeast. They are more "thick" and satisfying. Pancakes are often stuffed with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes layered one on top of the other and stacked with various fillings. Such piles of pancakes are smeared on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.

There are special requirements for pancake cuisine. Undoubtedly, a pancake house should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To make pancakes, you need a hot shop with high-quality ventilation. This workshop houses specialized equipment for making pancakes.

Fast food restaurant

Fast food is the fastest growing sector of the foodservice industry. They usually focus on foods with universal appeal such as hamburgers, chicken, poultry, and ice cream. Many fast food operators are expanding their standards to offer more choice and to meet changing demand, such as vegetable salads and appetizers, french fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent trade look, and the company's style is also expressed in napkins, containers and bags.

Placement in places with high traffic plays a very important role for fast food establishments. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.

Investment costs in fast food establishments are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications for decorating style, equipment, uniforms:

- depreciation is high, the life cycle of equipment and furniture is very short (3-5 years);

- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.

trattoria

Trattorias are restaurants serving a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wines. The service is friendly, the atmosphere is informal and relaxed.

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues all belong to cafeterias and have specialized equipment and menus. Here it is customary to use self-service from the counters, on which products with prices are located. To ensure self-service, the line with dishes is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.

The pub takes 40% of the regular visits of customers in the evening, compared to 15% during lunch. Pub visits are typically 2 to 2.5 times higher for men than for women, with a high proportion of younger client groups. In addition, the occupancy of pubs is not uniform in time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of the decor of pubs is Victorian or Edwardian style: dark warm colors, good lighting and exquisite glass. The individuality of the pub is enhanced by wall hangers, ornaments and personal touches introduced to create a welcoming atmosphere.

The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: with the help of “top fermentation” technology, ale is obtained, “bottom fermentation” is a lager that is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.

Hot and cold snacks are served in the bars with beer.

In the wine bar, the main focus is on the most diverse and rich bouquets of wines. Wines are served in bottles, poured from barrels. In such a bar, special requirements are imposed on the bartender (he is called a sommelier): he must be well versed in wines and be able to choose the right wine for the client.

Classification of strong alcoholic beverages

1.Vodka. Russian drink, drunk before and after meals in stacks or tumblers (100 grams). 38-40 degrees.

2.Rum. An English drink made from sugar cane or Jamaican millet. They drink it from old fashion with ice or bacardi at room temperature. Rum is white, medium (yellowish) and dark. From 43 to 75 degrees.

3.Gin. English drink. Drinking from old fashion, used for cocktails. 40-53 degrees.

4.Whiskey. English, Irish, Scottish (Scotch) drink. It is made from barley, corn, rye and wheat. Drinking from old fashion. room temperature. It is divided into aging: up to 12 and after 12 years. The cheapest with a red label, and the most expensive with a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).

5.Tequila. Mexican vodka. Made from the pulp of agave. Served in stacks at room temperature with salt and lemon. From 20 days to 1 year - silver tequila. From 2 to 4 years - golden tequila. 40-43 degrees.

6.Ouzo. Greek vodka with an anise flavor, when water is added, it acquires a milky color, served with cold appetizers.

7.Schnapps. Strong German vodka, made from different fruits, served very cold.

8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. It matures in mature oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the department of Charente, in the western part of France, is entitled to this name.

IN Russian classifications:

- from 3 to 5 years - by number stars;

– from 5 to 7 years – HF- cognac, aged;

– from 7 to 10 years – KVVK— cognac, aged, of the highest quality;

– from 10 years – KS- old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

- up to 10-12 years old - "Napoleon"

– up to 30 years old – XO.

9. Armagnac. Dry brandy golden brown, produced in the department of Cher in southwestern France. It owes its characteristic color to oak barrels, in which it matures from 3 to 50 years. The production process is the same as that of cognac. The age of the drink is marked on the label, Horsd'age (out of age) means aging for at least 25 years or indicating the vintage year.

10. Liquor. Alcohol or other strong alcoholic drink flavored with berries, fruits, flowers, etc., with sugar, cream.

— strong 30 - 45 degrees, 32 - 45% sugar;

- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);

- creams 20 - 23 degrees, 50 - 60 sugar.

11. Mulled wine. A hot drink made from a mixture of grape wine, fruit juice and spiced tea.

12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.

13. Punch. Drink from 5 components: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

grape wine- an alcoholic drink obtained by complete or partial fermentation of grape must (juice), grape pulp (mixture of juice, combs and crushed berries) and whole berries, fortress (alcohol knowledge) which should be at least 8.5% vol. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by wine-making legislation.

Classification of wine depending on the raw material and the method of its processing.

Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Separate wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of several varieties.) Blended wines are prepared by mixing already prepared wine materials, (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink And red grape wines:

White wines- their color is from light straw with a greenish tint (young dry) to dark amber (dessert and fortified.). Over time, white wines, with long exposure, change their color: dry ones darken and acquire a dark golden color, dessert and fortified wines become dark amber.

Rosé wines- color from light pink, flesh to dark pink, light ruby.

Red wines- their color is from dark ruby ​​with a violet-gray tint (young) to dark garnet with a brownish-brick tint in a thin upper layer (ageing). With a long exposure, the color intensity of red wines decreases and age wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

All wines, depending on the quality and aging time, are divided into two groups:

Ordinary wines(ordinary typical) - these are wines made from different types of grapes. For such wines, the growth of grapes is not regulated regionally. The wines are produced according to the generally accepted technology. Such wines are not stored for a long time and their implementation, as a rule, is carried out no later than six months after laying it in storage (maximum storage time - until July 1 of the next harvest year.).

Ordinary wines, depending on the timing of implementation, are divided:

— Young wines- natural table wines sold until January 1 of the year following the grape harvest.

— Wine without aging- they receive the same as young ones, but they are sold after January 1 of the year following the grape harvest.

High quality wines- these are wines of improved quality, which are produced in the most favorable years for the ripening of the grapes. They are obtained from certain high quality varieties of grapes, and the growth of grapes is regionally regulated, and it is cultivated in certain regions (microzones), where nature has created optimal conditions for the growth of specific grape varieties. When harvesting grapes, for these wines, careful control and selection of raw materials for the quality of sugar content and composition is mandatory, and it is processed at the place of collection zhaya. Wines are produced according to traditional or special technologies. A feature of the technology of such wines is their long aging in large (metal tanks or oak barrels) or small (glass bottles) containers, as a result of which venno increase their organoleptic properties. These wines are characterized by a constant, high quality, preserved from year to year. Alcohol content (strength) of high-quality wines should be at least 10% vol.

Depending on the aging time and the containers used for this, high-quality wines are divided into 3 groups:

— Aged wines– wines of improved quality with obligatory aging in large stationary containers, before bottling, at least 6 months (counting from January 1 following the harvest years).

— Vintage wines- wines of high quality, the duration of aging in large stationary containers should be at least 1.5 years for vintage table wines and at least 2 years for vintage x strong and dessert wines (counting from January 1 of the year following the harvest).

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak containers or metal tanks, are additionally bottled and aged in special enotec conditions not less than three years.

Some wines obtained in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result, in winemaking, it became necessary to allocate such wines to a separate category of wines “with a controlled denomination of origin”. To wines c controlled denomination of origin refer to wines of high quality, distinguished original organoleptic properties, obtained by special or traditional technologies, from certain varieties of grapes growing in strictly regulated areas (microzones), which are characterized by the most more favorable soil and climatic conditions for the growth of these grape varieties. The name of such wines must indicate the name of the area in which the grapes are harvested, and these wines are produced. By law, such wines no longer have the right to be produced anywhere. ( Negru, Roshu de Purcari, Romanesti.)

Production classification of wines

Characterizes wines according to certain physical, chemical and technological parameters:

– classification of wine depending on the content of carbon dioxide.

One of the main signs of wines is the content of carbon dioxide in them. On this basis, grape wines are divided into two large groups: quiet wines- not containing carbon dioxide or containing it in a small amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excess amount of carbon dioxide are divided into: artificially saturated with carbon dioxide - carbonated, saturated with carbon dioxide by primary fermentation - natural sparkling and saturated with carbon dioxide by secondary fermentation - sparkling produced classical method(bottled fermentation) and sparkling wines traditional method(fermentation in large hermetically sealed reserves).

- by alcohol contentwines are:

Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

Fortified (special) wines — (strong and dessert) are produced by incomplete fermentation of grapes, pulp or must with the further addition of ethyl alcohol, as well as from wine materials with the use of c special technological methods that give specific organoleptic properties. Strong wines contain more alcohol (17-20% vol.) and less saxap (up to 14 g/100 ml), a dessert, on the contrary, - less alcohol - 12-17% vol., and more saxap - up to 35 g / 100 ml.

– classification of wines according to the content of caxapa.

Table (natural) wines:

- table dry wines. Their main feature is the complete absence of saxar and low alcohol content (10-12%). Wine material obtained after fermentation is never alcoholized. In the manufacture of white wines, juice previously pressed from grapes is fermented. According to the red method, wine is made like this: juice is not separated from crushed berries, but fermented on the pulp, i.e. together with berries. And only then all this fermented mass is squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such from the fact that the fermentation process is artificially interrupted by a sharp cooling of the fermenting must. At the same time, 11-13% alcohol accumulates in it and 3-8% saxap remains.

Fortified (special) wines — Alcohol is added to the fermenting must. At the same time, fermentation stops, and exactly as much unfermented saxap is left in the wort as necessary. Fortified wines are divided into strong, dessert and flavored.

— strong wines. The strong ones include port wine, madepa, xepec, marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% saxap. About 10% of alcohol is a natural intake, the rest is alcohol introduced during alcoholization. For the first time this drink was obtained in Portugal, not far from the city of Porto. A characteristic feature of wine is the tones of dried fruits in the aroma. This is achieved due to long-term aging of wine in barrels, in rooms (thermal chambers) with a high temperature (up to 40 degrees), or on the street (on sunny sites) in hot summer ny period. Duration of exposure is 1-2 years.

Madepa . First received on o. Madepa (Portugal). The peculiarity of wine is in the aroma a specific tone of red-hot nut. The wine is prepared in the same way as Port wine, the difference is in the varieties of grapes and in the length of exposure, which is 3-4 years. After exposure, the content of saxap and alcohol is brought to the desired condition. In Portuguese Madeira, 18-19% alcohol, in English, about 32% alcohol and up to 2% saxap.

Xepec . (According to the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. During production, already fermented and alcoholic wine material is aged in incomplete barrels under a film of special yeast cells, which, absorbing ethyl alcohol and oxygen od, acetaldehyde is released into the wine, giving the drink a characteristic mushroom aroma, or the smell of a red-hot nut.

marcala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. Maybe for this reason the wine was very popular among the sailors of the sailing fleet (in particular among the pirates.) Conditions: alcohol - 18-20% vol, caxap - 15-70 g / d m.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet And liqueur. In sweet wines up to 20% saxapa, and in liquor up to 32%. The main types of dessert wines are cahors, muscat, tokay And Malaga. The intense color of cahors is obtained by heating the pulp to 60 degrees. Malaga- Spanish, liqueur wine, saxap 20-30%.

— flavored wines (vermouth) they are also strong and dessert. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., saxara - up to 6-10 g / 100 ml and infusions of various plants, dessert - in the same way, but with other conditions mi: alcohol - 16% vol. and caxap - 16 g / 100 ml.

The most common bars are mixed bars, where customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, light meals.

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

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

Industry as a service

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

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

Relationship with trade

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

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

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

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

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

Product quality

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

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

Shortage of specialists

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

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

Guidance document

The catering recipe book is a guiding document. This document contains all the information that the production chefs need to know. It indicates the weight and names of the products included in the dishes, the volume and weight of the finished product (yield), establishes the size and procedure for applying waste standards during thermal and primary processing of products, raw material consumption, the sequence of technological processes, temperature regimes for the preparation of culinary products and dishes, and much more. other.

Such documents are constantly updated and maintained at the level of changes that occur in the industry. If the product contains any food additives, 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 additives for certain human diseases.

Clear requirements

The catering recipe is drawn up in a certain way so that the weight norms of the finished product take into account the losses that will occur as a result of processing or cooking the dish. All detailed conditions for the 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 this is not all instructions for the preparation and processing of products.

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

cooking difference

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

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

Fatal error

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

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

Personal choice

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

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

Division into classes

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

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

Going on a trip

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

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

Way to success

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

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

Work completed:

Student

Klychnikova

Catherine

Nikolaevna

Teacher:

Vasilyeva I.V.

Moscow 2012

Introduction. 3

Chapter 1. Characteristics of a cafe as a public 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 jobs in the hot shop with a description of the equipment and inventory. 47

Chapter 7. Sanitation and hygiene rules in the hot shop. 51

List of used literature.. 55

Introduction

The need for people to eat outside the home arose deep in the past. A branch of activity is singled out, the main task of which is to organize food for people outside their homes (at the place of work, study, recreation).

Public catering plays an important role in society. It most fully satisfies the nutritional needs of people. Catering enterprises perform such functions as the 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 do not differ from other enterprises.

Public catering includes commercial enterprises of various forms of ownership, united by the nature of the processed raw materials and products, the organization of production and forms of public service. Various types of enterprises operate in public catering: restaurants, cafes, canteens, bars, cafeterias, etc. The task of public catering is to serve various contingents of consumers and provide them with services. The 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) in food 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 marginal categories with different operating modes.

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

The work consists of 7 chapters, which deal with:

Cafe as a public catering enterprise;

Characteristics of the hot shop at the enterprise;

Development of the production program of the enterprise;

Calculation of the amount of raw materials;

Calculation of the hot shop;

Description of the organization of jobs in the hot shop with a description of the equipment and inventory;

Rules of sanitation and hygiene in the hot shop.

Chapter 1

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

Cafe distinguish:

• by the range of products sold - non-specialized and specialized (ice-cream cafe, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
• according to the contingent served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, etc.;
• by location - in residential and public buildings, including detached buildings, hotels, railway stations; in cultural, entertainment and sports facilities; in recreation areas;
• by methods and forms of service - with service by waiters and with self-service;
• by operating time - permanent and seasonal;
• according to the composition and purpose of the premises - stationary and mobile (car cafes, cafe cars, 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 cooking: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

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

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

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

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

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

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

Catering services;

Services for the production of culinary products and

confectionery;

Services for the organization of consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and advisory services;

Other services.

Cafe design has a number of features. This is largely due to the need to comply with strict sanitary rules governing the work with food. So, in the kitchen it is necessary to allocate separate workshops: meat, fish, vegetable, hot, cold, as well as production facilities for harvesting, cooking, distributing and storing food. The project of the enterprise - the size of the required space, the number of staff, the level and format of the cafe, the number of dishes, their 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 in the selection and installation of kitchen equipment. Therefore, it is important to choose efficient equipment with high productivity and return, which consumes a minimum amount of electricity and allows rational use of production areas.

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

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

Canteens distinguish:

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

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

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

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

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

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

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

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

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

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

Tableware is used faience, glass from pressed glass.

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

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

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

Leisure services include:

- organization of musical services;

- organization of concerts, variety programs;

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

Customer service is carried out by head waiters, waiters.

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

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

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

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

Dining cars designed to serve passengers of railway transport on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, they have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold.

Additional services : peddling goods and drinks. Service by waiters.

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

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

Bars distinguish:

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

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

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

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

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

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

Cafe distinguish:

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

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

Service method - self-service, waiter service.

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

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

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

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

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

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

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

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

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

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

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

Eateries are divided according to the range of products sold:

- general type;

- specialized(sausage, dumpling, pancake, pie,

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

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

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

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

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

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

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

Currently the word public catering rarely used in Russian.

Student canteens formed a special layer of Soviet student humor:

There are two soups in the canteen menu: with a bone (3 kopecks) and without a bone (1 kopeck). The student asks for soup with a bone, and they pour lukewarm water into a bowl.
- Where is the bone?
- It's free now.

Extract from MGSN 4.14-98 - PUBLIC CATERING ENTERPRISES
1. Catering enterprise- an organization that provides catering services through the production of culinary products, its sale and catering for various groups of the population.
Restaurant- a catering establishment with a wide range of complex dishes, including custom-made and branded ones, and an increased level of service in combination with the organization of visitors' recreation. According to the range of products sold, restaurants are divided into: fish, beer, with national cuisine, etc.
Bar- a catering company with a limited range of products that sells alcoholic and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products; implementation method - through the bar counter. According to the range of products sold, bars are divided into: dairy, beer, wine, coffee, cocktail bar, grill bar, etc.; according to the specifics of service: - video bar, variety bar, etc.; by operating time - day and night.
Cafe- an enterprise for organizing catering and recreation for visitors with a limited range of products compared to a restaurant. According to the range of products sold, they are divided into: ice cream cafe, confectionery cafe, dairy cafe; by contingent - youth, children, etc.
Dining room- a publicly accessible or serving a certain contingent of a catering enterprise that produces and sells culinary products. According to the range of dishes sold, canteens are divided into general type and dietary. Diet canteen specializes in the preparation and sale of dietary meals.
Canteen-distributing- a catering company that sells imported finished culinary products.
diner- a catering establishment with a limited range of dishes of simple preparation, designed to quickly serve visitors. According to the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausages, pancakes, patties, donuts, chebureks, shish kebabs, tea shops, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.
2. Complex catering enterprise:
association in a single complex of various types of catering establishments, for example: a restaurant, a cafe, a snack bar and a culinary shop.
catering establishments designed to serve certain operating institutions and enterprises (the so-called "Closed network").
3. Public catering establishments- mass catering establishments accessible to all groups of the population, in contrast to catering establishments intended to serve certain operating institutions and enterprises (the so-called "closed network").
4. User- a specific visitor or representative of the personnel of the enterprise.
5. Estimated indicator of a catering enterprise(power):
Capacity - the number of seats in the dining room.
Productivity - the number of dishes produced per shift.
6. Reconstruction- changing the original appearance, dimensions and technical indicators, or the purpose of the building; reprofiling, extension or superstructure, as well as changing and removing structures and engineering systems.
7. Catering network- a single-managed group of organizationally and technologically interconnected catering enterprises with the necessary related enterprises (for example, Russian Bistro, McDonald's, School Canteen Chain, etc.).
8. Catering system- a set of catering establishments in the city or in the considered administrative district, district. 9. Catering (www.obshepit-oexpo)

Links

9. Catering (www.obshepit-oexpo) is the first and only full-featured business-to-business Internet exhibition in the Russian catering segment, developed by the professionals of this market, taking into account their current needs and needs. The target audience of the exhibition is highly specialized and represents: owners, entrepreneurs, managers, administrators, chefs, sommeliers, restaurants, hotels, bars, cafes, canteens, coffee shops, snack bars, groceries, bakeries, food processing plants, culinary factories, catering companies and companies serving these catering establishments. The exhibiting companies are: manufacturers and suppliers of services, products, drinks, equipment, franchises, automation systems, professional media of the Russian catering industries.

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Synonyms:

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