I. Commodity characteristics of raw materials

Commodity characteristics of raw materials characterize the nutritional value, nutrient content in raw materials, determine the requirements for shelf life, organoleptic assessment of the quality of raw materials.

Nutritional value and chemical composition.

Essential nutrients are organic and inorganic compounds that are required to sustain life. Essential nutrients are those that are required by the human body in certain amounts for normal growth, maintenance and repair of tissues, as well as for reproduction. There are five broad categories of essential nutrients: proteins, carbohydrates, fats, vitamins, and minerals.

At the bar "Natalie" for cooking signature dishes meat, various vegetables and fruits are used.

Fresh vegetables and fruits play an important role in human nutrition, as they have great nutritional value, pleasant taste and aroma, improve appetite and digestibility of food, have a beneficial effect on metabolism, and maintain acid-base balance in the body.

The potato tuber contains dry substances, of which the main one is starch, in addition, there are nitrogenous substances, sugars, minerals such as sodium, potassium, calcium, phosphorus, iron; fiber, organic acids, up to 20 mg% of vitamin C and a small amount of vitamins B1, B2, B5, PP, E, K, U. The nutritional value is high due to the content of a large amount of starch. Potato is an important source of vitamin C due to its frequent use in the diet, due to the presence of potassium, potatoes are used in clinical nutrition for diseases of the heart and kidneys.

Bulb onions contain the bulk of sugar, which consists of sucrose, essential oils, proteins, vitamins (C, B1, B2, B6, PP), minerals (calcium, phosphorus, potassium, sodium), nitrogenous substances.

The nutritional value cabbage vegetables characterized by sugar content in the form of glucose and fructose, protein, organic acids, minerals in the form of salts of calcium, phosphorus, potassium, sodium, iron. Calcium and phosphorus are presented in a ratio favorable for absorption by the human body. A lot of cabbage in vitamin C, B1, B2, PP, K and folic acid, which prevents the development of anemia, as well as choline and vitamin U, which has a beneficial effect on the mucous membrane of the digestive organs.

Tomatoes are widely distributed due to their high nutritional value and excellent taste, which depends on the combination of sugars in the form of glucose and fructose and organic acids in the form of malic and citric. Of the minerals in tomatoes, there are salts of potassium, calcium, sodium, magnesium, phosphorus, but most of all iron salts, in addition to vitamin C, tomatoes contain carotene, vitamins B1, B2, PP and K.

eggplant nutritional value due to the content of sugars 4.2% in the form of glucose, minerals 0.5% in the form of potassium, calcium, phosphorus, magnesium, iron, organic acids and vitamins (C, B1, B2, PP). Solanine glycoside gives a peculiar bitter taste. Unripe fruits with underdeveloped seeds and tender pulp are used for food.

Apples have a high nutritional value due to the content of sugars up to 9%, vitamins (C, B1, B2, PP) and minerals, great taste and aroma due to the presence of organic acids up to 2%, essential oils and tannins.

Mango is an oblong fruit, green in color. Mango pulp is juicy with a fragrant delicate sour-sweet taste. They are a source of sugar, organic acids, essential oils, minerals, vitamins C, group B.

Pepper is valued as a flavor product with a sharp bitter taste and contains many vitamins B1, B2, PP, carotene 2 mg%, sugars, minerals 0.6% in the form of potassium, sodium, phosphorus, magnesium.

The chemical composition of poultry meat is characterized by the presence of proteins (16-21%), fat (5-28%), carbohydrates, minerals (calcium, copper, sodium, phosphorus, iron), water 45-69%, vitamins B1, B2, PP , A, D, extractives.

Poultry meat contains mostly high-grade proteins. Bird fat has low temperature melting and easily absorbed by the body. The extractive substances of poultry meat give the broths a taste, aroma, enhance the separation of digestive juices, and promote the absorption of food.

The nutritional value of meat is mainly due to the presence of high-grade proteins and animal fats. Meat proteins have a high biological value, and to the highest degree - muscle tissue proteins, the amino acid composition of which is favorably balanced. Meat proteins are necessary for the human body to build its tissues and enzymes. Fats are involved in the metabolism in the human body. Unsaturated fatty acids found in fats increase the body's resistance to infectious diseases.

Nutritional value of nitrogenous extras active substances due to the fact that they affect the taste and aroma of meat and broth, stimulate appetite, contributing to better assimilation food. Mineral substances in meat can be from 0.8 to 1.3%. They are mainly represented by potassium and phosphorus, there are also calcium, magnesium, iron, copper, cobalt, zinc, etc.

Rules for the acceptance of raw materials at the enterprise Catering.

Goods acceptance is an important part of the technological process. Acceptance is carried out in two stages.

Products are received by quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight.

The second stage is final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container, but no later than 10 days, and for perishable products - no later than 24 hours from the moment of acceptance of the goods. The tare weight is checked simultaneously with the acceptance of the goods. If it is impossible to weigh products without tare, the net weight is determined as the difference between the gross and tare weights. Each container must have a marking label indicating the date, hour of manufacture and the deadline for sale.

Simultaneously with the acceptance of goods, but in quantity, the goods are also accepted in terms of quality. Quality control period for perishable goods --- 24 hours, for non-perishable goods -- 10 days.

Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards and technical conditions is checked. Certificates or certificates of quality are attached to transport documents, which indicate the date of manufacture, the period of implementation, the name of the company; hygiene certificates (indicating the permissible and actual levels of heavy metals).

In accordance with the law "On the Protection of Consumer Rights" and sanitary norms and rules, the goods must be safe for the health of consumers. It is necessary to control the compliance of the types and names of products with the labeling on the packaging and product documentation, the compliance of the packaging and labeling with the requirements of sanitary rules and state standards. food products are accepted in a clean, dry, without foreign smell and violations of the integrity of the container and packaging.

Transportation of raw materials and food products is carried out by specially dedicated transport. Vehicles used for the transportation of food products must have a sanitary passport issued by the sanitary authorities in the prescribed manner. Specialized road transport is equipped with a closed body with an inscription on the outside corresponding to the product being transported.

Perishable products are transported by refrigerated transport, ensuring the preservation of the established for this product temperature conditions transportation. Refrigerated trucks are equipped with independent refrigeration units. Isothermal transport - road transport with an isothermal (heat-insulated) body, can be used for intracity transportation perishable products. In the warm season, ice and an ice-salt mixture are placed in an isothermal body for cooling. When transporting food products, the rules of the commodity neighborhood must be observed.

Culinary and confectionery products are transported in vehicles specially designed and equipped for this purpose in labeled and clean containers - containers or trays with lids.

Storage of food products should be carried out in accordance with the current regulatory and technical documentation at the appropriate temperature, humidity and light conditions for each type of product in accordance with sanitary rules"Hygienic requirements for the shelf life and storage conditions of food products" (San-PiN 2.3.2. 1324--03).

Potatoes are packed in rigid containers (boxes) and soft containers (bags, bags, nets) of 30-50 kg. At enterprises, potatoes are stored in well-ventilated daylight warehouses for 5-10 days at a temperature of 3C and a relative humidity of 85-90%. Potatoes are placed in bins or boxes mounted on undercarriers.

cabbage late varieties white cabbage transported without packaging in bulk, in bags or nets. Early varieties white cabbage, and also packed in coolies, baskets, boxes of 40-50 kg. At catering establishments, cabbage is stored in warehouses on racks without containers, stacked in rows in 3-4 tiers in a checkerboard pattern, stumps up at a temperature of 3C and a humidity of 85-90% from 3 to 5 days.

Bulb onions are packed in coolies and nets - bags of 30 kg. At enterprises, onions are stored for up to 5 days at a temperature of 3C and a relative humidity of 70%.

Meat is stored in refrigerated chambers by hanging chilled meat, frozen meat in stacks at a temperature of 0 to -5C and a relative humidity of 85-90% for 2-3 days. At a temperature of -12C and a relative humidity of 95-98%. Frozen beef meat is stored for 8 months. Chilled meat is stored at a temperature of 0 to 2C and a relative humidity of 85% - 3 days.

Ripe tomatoes come in boxes - trays or baskets of 12 kg. Brown and milk maturity 20kg each, eggplant 30kg each. These vegetables are stored for up to 3 days at a temperature of 0 to 11C and humidity of 85-90%.

Capsicum comes in boxes of cages of 20 kg. Store up to three days at a temperature of 0 to 11C and a relative humidity of 85-90%.

Apples are received and stored in boxes of 25-30 kg. Fruits are packed in containers in rows of one variety, size, one degree of maturity.

Each row is lined with paper or shavings. Store up to 3 days at a temperature of 4C and a relative humidity of 85-90%.

Carcasses of all kinds of birds are packed in plastic film bags. Carcasses of birds are placed in wooden boxes or corrugated cardboard boxes separately according to types, fatness categories, processing methods. On the package with the carcass or the label enclosed in the package, or on the end side of the box, the symbols of the bird carcasses are applied according to the type and age of the chicken - C, broiler chickens - CB, chickens - K, By the method of processing, half-gutted - E, gutted - EE, gutted with a set of giblets - R. According to fatness: the first category - 1, the second category - 2, inconsistent in fatness of the first and second categories - T (skinny).

Chilled poultry carcasses are stored at a temperature of 0 to 2C and a relative humidity of 80-85% for no more than 5 days from the date of production, frozen at a temperature of 0-6C for 3 days.

Requirements for the quality of raw materials.

At catering establishments, it is recommended to organize product quality control at all stages of production, for which it is necessary to create introductory, operational and acceptance quality control services with a clear separation of functions and responsibilities for the quality of products.

The incoming control service controls the incoming raw materials (products) and checks the compliance of its quality with the data specified in the accompanying documents (certificates, waybills), according to the organoleptic indicators set forth in the regulatory and technical documentation.

The quality of raw materials is evaluated by the results of the analysis of a part of the product selected from the batch. A batch is considered to be any number of products of the same name, manufactured by the enterprise per shift. Sampling of raw materials, semi-finished products and finished products for which technical documentation has been developed (GOST, PCT, TU) is carried out by opening a certain number of transport units in the package, specified in these documents, and selecting a part of the product. A sample taken from a single packaging unit is called a single sample. The number of products in a single sample from each unit must be the same (equal). In the absence of standards and technical specifications for raw materials and semi-finished products, for taking an average sample from a small batch of products, all packaging units are opened, if there are not more than five of them, and for a larger one, every second or third, but not less than five.

Parts are separated from the average sample for organoleptic evaluation, mass determination and laboratory analysis.

Vegetables should be whole, clean and healthy.

Tomatoes should be red and pink ripe, or yellow for yellow-fruited, eggplant color is dark purple. Fruits should be without mechanical damage, eggplants with a stalk, and tomatoes can be without it. The largest diameter of round fruit shapes is at least 4 cm for tomatoes, and 5 cm for eggplants. The eggplant length is at least 10 cm. Potato tubers must be whole, dry, clean, healthy, unfaded and not sprouted, for selected varieties - uniform in shape and color . tubers late varieties must be mature, with a dense skin. The smell and taste of potatoes are characteristic botanical variety. Potatoes of selected varieties should arrive without defects, peeled from the ground.

The bulbs must be mature, healthy, dry, clean, whole, uniform in shape and color, with well-dried upper scales, a dried neck no more than 5 cm long and shaped arrows up to 2 cm, taste and smell are characteristic of a botanical variety. The diameter of an ordinary onion is 3-4 cm. Steamed, rotten, frostbitten, damaged by diseases with a foreign smell and taste are not allowed.

White cabbage is divided into 2 commercial varieties: selected and ordinary (except for early white cabbage). Cabbage heads should be fresh, clean, whole, fully formed, distinguish degrees of density, not cracked, of the same botanical variety, stripped to tight-fitting leaves, with a stalk up to 3 cm.

With the taste and smell characteristic of this botanical variety. The mass of a head of cabbage early cabbage should be 0.4-0.6, for selected mid-season, medium-late and late at least 1 kg, for ordinary 0.6-0.8 kg. Heads cracked, sprouted, rotten, frostbitten, with a foreign smell are not allowed.

Chilled meat has a drying crust of a pale pink or pale red color. On the cut, the muscles are slightly moist, the color of the muscles for beef is from light red to dark red. The consistency of the meat is dense, elastic. The smell is characteristic of the type of meat. Beef fat has a yellow, yellowish or white color, the consistency is hard, it crumbles when crushed, the fat should not have salting or rancidity. The tendons are elastic, dense, the surface of the joints is smooth and shiny. The bone marrow fills the entire density of the tubular bone, does not lag behind it, its consistency is elastic, the color is yellow, glossy at the break. Fresh frozen meat has a red surface, pinkish-gray on the cut. The consistency is firm, when tapped, a clear sound is emitted. Has no smell.

2.1 Commodity characteristics of raw materials

The nutritional value fresh fruit and vegetables due to the presence in them of carbohydrates, organoleptic acids, tannins, nitrogenous and mineral substances, as well as vitamins. Fruits and vegetables improve appetite, increase the digestibility of other foods. Some fruits and vegetables have medicinal value (raspberries, blueberries, currants, grapes, blueberries, pomegranates, carrots, etc.). Since they contain tannins, dyes and pectin, vitamins, phytoncides and other compounds that perform a physiological role in the human body. Many fruits contain antibiotics and radiation-protective substances that are capable of binding and removing radioactive elements from the body. The mass fraction of substances in fruits and vegetables depends on their variety, degree of maturity, growing conditions and other factors.

Carrot. Use it in fresh, for drying, pickling, marinating, obtaining juice, puree, powders. It is a raw material for the production of canned foods for dietary and baby food.

From onion vegetables onion is the most common type. It grows in all regions of the country, except for the northern regions. In onion mass fraction in percent: Sugars 2.5-14; nitrogenous substances - 1.0-2.5; fiber 0.5-0.8. In addition, there are essential oils -12-60 mg%, vitamins C up to 15 mg%, B1, B2 and phytoncides. Onions are used as seasonings for first courses, salads, marinades, pickles, and also dried.

Leek. Unlike green onions, it is rich in vitamin C (up to 60 mg%) and carotene (4.8 mg%). The leg contains (in%): nitrogenous substances - up to 3.4, sugar - up to 0.4 and minerals - up to 1.5, and leaves - 2, 3, 0.7 and 0.8, respectively. The stem has more dry matter than the leaves. During the sale, the leaves should be protected from sunlight and moisten the feet with water. Leek harvested in late autumn at 0 ° and 90% humidity is stored for up to three months.

Table No. 1 Chemical composition of root crops and tubers

Name	Mass fraction, %
	water	sugars	fiber	nitrogenous substances	ash	vitamin A
Carrot	80-90	3,5-12	0,5-3,5	0,1-2,2	0,6-1,7	7-12
Parsley	70-88	1-6	1,1-1,4	1,5-3,2	1,6-1,7	20-70
White cabbage.	91-93	1,5-5,7	0,6-1,2	1,2-2,5	0,6-0,8	20-60

Flour. The powdered product obtained by grinding grain is called flour. The main varieties of flour used in baking are made from grains of wheat and rye. Nutritional and energy value of wheat flour (in grams): water - 14.0; proteins -10.3; fats - 1.1; carbohydrates - 70.6; starch - 67.7; fiber 0.1; ash 0.5; humidity-14.5%. Minerals (in mg): sodium 10; potassium 122; calcium 18; magnesium - 16; phosphorus 86; iron 1.2. Vitamins of group B1-0.17, B2-0.04. carotene, PP-1,2.. Energy value 334kcal. GOST R52189-2003

Parsley is divided into two subspecies: root and leaf. Parsley roots contain an average of 15% dry matter, of which 10.7% carbohydrates, 0.8% fiber, 1.8% protein, 0.8% minerals. The leaves have approximately the same amount of dry matter, but 2 times more proteins and fiber, and minerals, on the contrary, 2 times less. Parsley leaves are rich in vitamin C and carotene, they also contain vitamin B1, B2, K. The aroma of parsley depends on essential oil, which was found most of all in seeds 2.7% and less in roots 0.05 and leaves 0.02%. See the chemical composition in Table No. 1.

Cucumbers are eaten fresh and processed. A large number of cucumbers are salted and pickled with other vegetables. Cucumbers are of great importance as a flavoring product, as well as a source of minerals. But their calorie content is negligible. This is explained high content water - 95% and a low content of nutrients. Sugar in cucumbers - 1 - 2%, fiber - 0.9, nitrogenous substances - 0.6, acids - 0.2, minerals - 0.5%.

Lettuce is interesting because it is grown in two weeks on sand or wet felt. Lettuce leaves are wide and curly, they decorate dishes. Lettuce leaves are a good source of vitamins: C - 37mg%, carotene - 3.7mg%, B2 - 0.25mg%, B1 - 0.08mg%, PP - 0.72mg%. Lettuce leaves are rich in minerals, most of which contains iron necessary for the human body, it is also calcium, phosphorus and sodium. Salad contains: water - 95.4%, nitrogenous substances -1.4%, fat - 0.2%, sugar - 0.1%, other nitrogen-free extractive substances - 1.6%, fiber - 0.5%, mineral substances - 0.8%.

Sugar has exclusively importance in nutrition. It is almost chemically pure sucrose, which is very easily and completely absorbed by the body. Sugar-sand, must have crystals homogeneous, dry, free-flowing, not small, white, with a characteristic luster, clean, without impurities and lumps of sticky sugar; the taste should be sweet, without foreign tastes and odors. Sugar should be completely soluble in water and give a clear solution. "The moisture content of granulated sugar should not exceed 0.15%.

Starch is obtained from potatoes and corn. It is valued as a source of carbohydrates. In terms of quality, the taste and smell of starch should be free from mustiness, acidity, or other foreign tastes and odors. When chewing starch on the teeth, there should not be a crunch, the moisture content of potato starch is not more than 20%, and corn starch - not more than 13%, 65-70% at a temperature not higher than 150. During storage, if the regime is not followed, it can dry out or become damp. Chemical composition: proteins - 0.6 g, fats - 0.1 g, carbohydrates - 83.9 g, calorie content 342 kcal. TU 9199-001-18293020-00.

Chicken eggs- valuable nutritional product. Their value is determined not so much by their calorie content (157 kilocalories per 100 grams of the edible part of the eggs), but by their exceptionally favorable chemical composition.

Eggs are rich in vitamins. First of all, vitamins A and B should be named (they are found only in the yolk). IN whole egg contains 0.35 mg% of vitamin A (for comparison, we point out that vitamin A in butter is about 0.4 mg%) and 4.7 mg% of vitamin D (3.5 times more than in butter). In addition, eggs contain 0.4 mg% riboflavin, 1.3 mg% pantothenic acid, 0.03 mg% biotin, 0.52 µg% vitamin B2.

The mineral substances of eggs are represented by a relatively high content of phosphorus (215 mg%), sulfur (176 mg%), iron (2.5 mg%), zinc (1 mg%). The digestibility of mineral substances of eggs by the human body is the highest in comparison with most other food products. Heat treatment practically does not affect the content of proteins, fats, minerals, vitamins.

And yet, you should not get carried away with eggs, although they are extremely useful. First, not all people benefit from consuming a large number of cholesterol; second, some people are allergic to egg whites. And raw eggs, for the above reasons, should generally be consumed with some caution. In addition, they can be contaminated with salmonella and other unwanted microorganisms. It is recommended on average to consume no more than 1 egg per day.

Table salt is crystalline sodium chloride with a slight admixture of magnesium, calcium and iron salts. GOST R 51574-2000 grade one.

Cream is the separated fatty part of milk, they are obtained in separators. Depending on the fat content, they are divided into 10, 20 and 35%. They must be fresh sweet taste, without foreign tastes, uniform consistency, white color with a yellowish tint.

Sour cream is fermented with pure cultures of lactic acid bacteria and kept until ripening at a temperature of 5 ° for two days, sour cream is obtained; it contains up to 30% fat.

Sour cream should have a pure taste and smell, with a pronounced aftertaste and aroma of pasteurization, without foreign tastes and odors (except for sour milk), a uniform texture, without grains of fat and protein, color from white to slightly yellow. Nutritional value: fat - 20.0g, proteins - 2.5g, carbohydrates - 3.4g. Calorie content - 204.0 kcal. The number of lactic acid microorganisms 1X107CFU/g. Store at (4+/-2)0C.

Butter is a concentrate of milk fats. Depending on the variety, it contains from 72.5 to 82.5% lipids. The protein content ranges from 0.6-2.5%. The oil contains a significant amount of fat-soluble vitamins, including vitamin A (0.4-0.6 mg%), p-carotene (0.2-0.4 mg%), vitamin D (1.3-1.5 mcg%), vitamin E (2.1-2.4 mg%). Vitamin A and p-carotene give the oil the yellow color characteristic of oils derived from summer milk. Winter milk contains less of these vitamins, so the color of the butter from it is almost white.

Margarine is almost the same butter. It contains up to 82% fat and no more than 17% water.

Margarine is obtained by emulsifying melted edible fats with the addition of milk, cream and other products and substances.

In terms of quality, margarine at a temperature of 150 should have a dense, uniform, plastic consistency; the cut surface is shiny and dry; color - uniform throughout the mass; taste and smell - clean, with a fairly pronounced aroma, without foreign tastes and odors.

Cooking fats include hydro fat, or edible lard, and combi fat (mixtures of edible lard with vegetable edible oil or with beef lard, other fats). By quality, fats should have a color from white to light yellow, taste and smell - characteristic of the name of the fat, melted fats should be transparent. The fat content in cooking oils is not less than 99%, moisture content is not more than 0.5%. The storage conditions for cooking fats are the same as for butter. Chemical composition: fat - 72.5 g, including vegetable 50.2 g, milk fat - 21.8 g, protein - 0.8 g, carbohydrates - 1.3 g, Energy value 661 kcal. TU 9148-013-00421380-04.

During storage, all edible fats can be subject to rancidity, salting and other types of spoilage. To avoid this, fats should be stored at a temperature of 0-6 ° at a relative humidity of 80-85%.

Cabbage contains a large amount of vitamin C, fiber, sugar - 5.5%, nitrogenous substances - 1.8 to 5.8% (approximately half of the nitrogenous substances are proteins.) Cabbage proteins contain amino acids: arginine, histidine, lysine, tyrosine, tryptophan, cystine, etc. And cabbage also contains a small amount of sulfur, which explains the process of appearance bad smell during cooking, pickling or drying, the release of hydrogen sulfide and mercaptan, which are formed as a result of the decomposition of sulfur-containing proteins. Cabbage is rich in minerals in%: calcium 48, phosphorus 31, potassium 18.5, magnesium 16, iron 1.1. Calcium in cabbage is in good condition with other minerals, which is important for nutrition.

Pink-red radish with a white tip has fruits of a round or oval shape, medium and large size, pink-red and dark red in color with a white tip on 1/3 of the root surface.

The chemical composition of radish is as follows (in%): water - 93.3, nitrogenous substances - 1.2, sugars - 2-3.5, fiber - 0.8, pentosans - 0.6, minerals - 0.7; vitamins (in mg%): C -20-35, B1-0.03, B2 -0.02, PP - 0.03. Therefore, radishes are a good source of vitamin C and minerals, especially potassium and iron. Due to the content of essential oil, radish is flavor product. However, there is much less essential oil in it than in radish, which is much superior to radish in terms of sharpness of taste and smell. The essential oil of radish contains organically bound sulfur (0.011-0.023%).

Meat contains proteins, fats, carbohydrates, water, minerals and other substances. The content of these substances depends on the species, breed, sex, age, fatness of the animal.

Protein in meat contains 11.4 - 20.4%. The bulk of meat proteins are complete proteins. These include myosin, actin, myogen, myoalbumin, myoglobin, globulin. Fat in meat contains from 1.2 to 49.3%. The fat content depends on the type and fatness of the animals. In beef meat fat - from 7.0 to 12%, veal 0.9 - 12%, minerals in meat from 0.8 to 1.3%. Of the macronutrients in meat, sodium, potassium, chlorine, magnet, calcium, iron and others are present. Of the macronutrients - iodine, copper, cobalt, manganese, fluorine, lead and others. Vitamins - are represented by a group of water-soluble vitamins - B1, B2, B6, B9, B12, H, PP and fat-soluble vitamins - A, D. E, contained in animal fat.

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Specialty: Commerce and Marketing

Course work

On the course: Merchandising of food products

On the topic: Commodity characteristics of the assortment and consumer properties of confectionery products.

Admitted (a) to the defense Performer student (ka)

« » « » 2007 431 - K group

teacher's signature

Coursework defended Scientific supervisor:

graded senior lecturer

teacher's signature

Introduction………………………………………………………………………….....3

1. The study of the theoretical foundations of commodity science of confectionery 4-25

1.1. The nutritional value. Raw materials for the production of confectionery. 4-5

1.2. Classification of confectionery products…………………………………5-6

1.3. Characteristics of the range of confectionery products………………6-20

1.4. Quality. Packaging and storage of confectionery products……………20-25

2. Analysis of the assortment and quality in the retail trade network stop pavilion…………………………………………………………………..26- 34

2.1. Assortment of confectionery. ………………………………..26-33

2.2. The quality of products sold in the retail network………33-34

Conclusion…………………………………………………………………………….35

List of used literature……………………………………………...36

INTRODUCTION

Commodity science is a scientific discipline that studies the nature and beneficial features products that meet a specific human need.

The transition of our country to market relations requires specialists to have deep theoretical and practical training in order to improve the entire system of supplying the population with high-quality and high-value products, taking into account reasonable consumption. It is commodity science that is a scientific discipline that studies the modern and promising range of food products, their properties and methods of production.

In the conditions of the modern economy, a lot of confectionery products have appeared on the food market, which are not well known not only to consumers, but also to trade workers. Every year the assortment of imported confectionery is expanding. In the face of fierce competition, domestic manufacturers began to use additional additives in the production of confectionery products, increased and expanded the range of special-purpose confectionery products (dietary, fortified, medicinal).

In order to understand this diversity, it is necessary to know the features of production, assortment, storage conditions, quality requirements for confectionery products in order to convey this information to the consumer.

The main task of commodity research of confectionery products is to study the factors that form and preserve their quality, i.e. in the study of raw materials from which confectionery products are made, the features of their production technology, the development of the most rational modes and methods of storage, packaging and transportation with the least losses.

The object of study of this work is the examination and analysis of the range of confectionery products, as well as the assessment of their quality.

The subject is the study of evaluation and analysis of the quality of confectionery.

The aim of the work is to study the theoretical foundations of merchandising and examination of confectionery products and analyze the assortment and assess the quality on the example of a retail store. commercial enterprise- stop pavilion.

1. The study of the theoretical foundations of commodity science of confectionery.

1.1. The nutritional value. Raw materials for production

confectionery.

Products used by humans for food contain various substances, which are divided into inorganic and organic. Inorganic include water and minerals; to organic - proteins, fats, carbohydrates, vitamins, enzymes, aromatic substances. Each of these substances is important for the human body and is found in foods in various quantities. If you have information about the chemical composition of the product, you can calculate its energy value.

Confectionery products are products, most of which consist of sugar or other sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, milk, butter, cocoa beans, nut kernels and other components. This is mainly a sweet product, distinguished by a pleasant taste and aroma, beautiful appearance, high nutritional value, calorie content and good digestibility. The calorie content of 100g of products is: marmalade and marshmallows 300 - 350 kcal; sweets 380 - 600 kcal.

The disadvantage of this group of products is the low content of many biologically active substances in them. high calorie content and good digestibility of confectionery products with a lack of biologically active substances can lead to excessive fat deposits in the body, contribute to the occurrence of diabetes, caries and other diseases. Therefore, the confectionery industry, along with the growth of output, the expansion of the range, faces the task of increasing biological value and reduce the calorie content of the product. This is achieved by reducing the share of sugar in recipes, using extruded products from local raw materials (exploded rice, corn), sunflower grits and flour, soybeans, peas, sesame, secondary milk raw materials (whey, buttermilk, skimmed milk), fruit and berry additives, especially with high gelling properties, modified starches, vegetable powders (carrot, pumpkin). The main raw materials for the production of confectionery products are sugar, molasses, honey, fruits, berries, fats, coffee, cocoa, nuts, gelling agents, aromatic and coloring substances, food acids.

Sugar is the main raw material, as it is used to make almost all confectionery products. Mostly granulated sugar is used. In the manufacture of cookies, dragees and some other confectionery, powdered sugar is used.

Molasses is a clear, thick, viscous, sweet liquid. It is obtained from starched milk. Adding molasses to sugar syrup prevents sugaring of confectionery.

Honey is used to make oriental sweets, gingerbread, and fillings.

Fats are used to make chocolate, flour confectionery, halva, fillings for some varieties of caramel and sweets.

Flour is the main raw material for the preparation of flour confectionery: cookies, gingerbread, cakes, pastries.

Fruits and berries are used both fresh and canned.

Nuts of various types are used to make fillings, some types of cakes and pastries. Gelling agents are used in the production of jelly, jam, marmalade, marshmallows, sweets with jelly shells.

Coloring agents improve the appearance of confectionery. They are divided into natural, produced mainly from plants, and artificial.

Aromatic substances create pleasant aroma products. Natural and synthetic fragrances. The quality of finished products largely depends on the raw materials supplied to the production, it must meet the requirements established by state standards and specifications, and the quality of dyes - the requirements of current sanitary rules. This determines the importance of proper organization of storage of raw materials and products. In a room for storing dry products (flour, sugar, starch), a temperature of about 15 ° C should be maintained at a relative humidity of 60-65%. In the pantry where perishable products are stored, the temperature should not exceed 5 ° C. Frozen raw materials are stored at sub-zero temperatures. Aromatic substances, wines, compotes are stored in a separate room to avoid the spread of their smells to other products.

1.2 Classification of confectionery products.

confectionery products are called food products, most of which consists of sugar, most often modified, or another sweet substance (honey, xylitol, sorbitol), as well as molasses, various fruits, berries, nuts, etc.

According to GOST, confectionery products are divided into sugar and flour.

TO sugar products include: caramel, sweets, chocolate, marmalade, marshmallow, marshmallow, halva, toffee, dragee, oriental sweets; to flour - cookies, gingerbread, cakes, pastries, muffins, rolls, baba and waffles.

It is convenient to classify masses and products according to their physical and chemical properties, since the method of production and structure of products, methods of quality control, as well as the calculation of recipes depend on the properties of the masses included in the product.

Depending on the recipe composition, confectionery products can be divided into three groups: fruit and berry, sugar and flour. In each of these groups, it is possible to single out fortified products, special-purpose products (for diabetics, etc.), such as oriental sweets.

In any confectionery mass, with the exception of flour products, sugar makes up most of it. Therefore, the classification of masses is based on the state of sugar contained in them.

A confectionery product may consist of one confectionery mass or several. A product consisting of one confectionery mass is simple and bears the name of the mass from which it is obtained. The mass fraction in it is equal to unity. A complex product is called the mass, the share of which makes up most of it. For example, any candy caramel, being a simple product, completely consists of caramel mass.

Any mass can be prepared different composition, for example, fruit from black or red currants, plums, etc. In addition, products can be obtained in various combinations of masses, so the range of products at each factory is large, capable of satisfying the taste of any consumer.

Introduction. 1

1. Technological part. 4

1.1 Daily menu.. 4

1. 2 Commodity characteristics of raw materials. 8

raw materials used. eleven

1.4 Technological cards.. 14

1.5 Calculation cards dishes and products. 21

1.6 Technology of preparation of dishes and products. 25

1.7 Processes that form quality finished products. 27

1.8 Rules for registration, release, storage and sale. 29

products. 29

1.9 Quality control. 31

1.10 Sanitary requirements for the organization of the workplace. 33

1.10.1 Sanitary requirements for equipment .. 35

1.10.1.2 Inventory requirements.. 37

1.10.1.2.3.4 Requirements for kitchen utensils and containers. 38

1.11 Rules for the operation of equipment and safety. 39

Literature…………………………………………………………………………..43

Introduction

Cooking is the art of cooking. It has a rich centuries-old history, reflecting the most ancient branch of human activity, its material culture, which brought together the experience and skills of cooking methods of different peoples that have come down to our time.

Cooking studies the technological processes of preparing high-quality culinary products.

The health of people largely depends on the correct, scientifically based, well-organized nutrition. Food should not only quantitatively, but also qualitatively meet the physiological needs and capabilities.

The theme of my qualification work reflects food industry industry. The volume and nature of the services provided by public catering is determined by the type of enterprise, its capacity, location, specific working conditions and the range of dishes produced.

At present, the development of the production of goods is of great importance. consumer goods and the service sector for 1986-2002, public catering is defined as one of the conditions for successfully solving economic problems related to improving people's health, increasing labor productivity, and reducing time.

Public catering enterprises are classified depending on the serving contingents, the nature of the production of the range of products, the volume and types of services provided to consumers.

Canteen is the most common type of catering establishments. It is designed for preparing and selling a variety of breakfasts, lunches and dinners on the days of the week, as well as for sending them home. Depending on the location and the contingent of consumers served, canteens are divided into public (serving the population of the microdistrict of the city) and at manufacturing enterprises, construction sites, and educational institutions. In canteens at manufacturing enterprises, complex breakfasts, lunches and dinners are organized. Dishes are dispensed using the self-service method from conveyor lines for picking and issuing lunches, through a storage rack, from a line of self-service counters.

Canteens at manufacturing enterprises are located taking into account the maximum approximation to the place of work of the serviced contingent.

The bulk of workers, employees, students employed in the first shift, which is called the maximum. For 100 workers, employees, students employed in the maximum shift, the standard of places in the PEP is established. For canteens at industrial enterprises, it is equal to 250 places per 1000 employees. Industrial enterprises generally work in two shifts.

The number of workers in the PES directly depends on the volume of trade, output, forms of service, and the degree of mechanization of production processes.

The greater the turnover and output of own production, the higher the number of employees. When catering for workers, employees, students and other similar contingents of consumers, they proceed from the requirements of rational nutrition.

The main goal of the implementation of NOT is to ensure the most rational use of working time with a high quality of the final results of work (products, services) and the economical use of all types of resources. In modern conditions, such an organization of labor is considered scientific, which is based on the achievements of science and best practices, systematically introduced into production, which allows the best way to combine equipment and people in a single production process.

Technological part

Daily menu

Menu is a list of snacks, dishes, drinks with price and output, located in certain sequence and available at public catering establishments during the entire time of work. When compiling the menu, it is necessary to provide a variety of snacks, dishes and culinary products both by types of raw materials (fish, meat, game, poultry, vegetables), and by methods of culinary processing (boiled, poached, fried, stewed, baked), as well as the right combination garnish with the main product.

For the most complete satisfaction of demand, when developing a menu, one should take into account professional, age, national characteristics serving contingent of consumers. When compiling the menu, products and the seasonal nature of some dishes are taken into account. So, in the autumn-summer period, it is necessary to offer a wide selection of dishes from fresh vegetables, greens and fruits. During the winter months, canned and frozen fruits and vegetables are used in the preparation of dishes. In winter, the demand for foods with a higher calorie content increases.

When developing a menu for catering establishments various types it is necessary to follow the rules for the arrangement of snacks and dishes, taking into account the sequence of their serving.

Depending on the contingent of consumers, the type of enterprise, and the accepted forms of service, the menu is divided into the following types: with a free choice of dishes; set lunches (breakfasts, dinners); daily ration, dietary baby food; special types service, banquet.

Packed lunch menu.

(breakfasts, dinners), for workers, students, schoolchildren and other contingents of people eating, taking into account the balance of the diet and individual methods for the optimal ratio of proteins, fats, carbohydrates in them, essential amino acids, minerals, essential fatty acids, vitamins. When compiling a complete menu, along with the norms of rational nutrition, they take into account the cost of the diet, the variety and correct selection of products included in the dish, as well as the provision of aromatic and flavor combination dishes. The menu of set lunches is for 7 - 10 days, which allows you to diversify the range of dishes on the days of the week

Menu:

Canteen manager _______________________

Calculator ________________________

Production director ________________________

Commodity characteristics of raw materials

To ensure the rhythmic work of the catering unit, it is necessary to supply it with raw materials and semi-finished products in a timely and uninterrupted manner.

Direct products and raw materials regularly come from wholesale depots, food industry enterprises from collective farms and state farms to minimum quantity to ensure the smooth operation of the catering department and high quality dishes. Improves the supply of centralized production of semi-finished products, quick-frozen meals and products of a high degree of readiness.

Food products are transported under conditions that ensure their safety and protect against contamination. Food transport vehicles must not be used to transport other goods and must be kept clean. The containers in which products are brought from the base must be labeled and used only for their intended purpose. The transfer of an order to enterprises is carried out in different ways. Some at a certain hour (on the eve of the day of delivery) transfer the order to the base or procurement enterprise by phone or in writing, others through the forwarder (driver) delivering the goods. In accordance with the order, suppliers prepare, pack, seal the goods, draw up accompanying documents and issue invoices. Sometimes applications for circular delivery of products are submitted in advance, 7-15 days in advance.

There are certain rules for transporting products. carcasses of chilled meat are transported in a suspended form, ice cream - in bulk.

Semi-finished products are delivered in closed aluminum boxes or trays, of stainless steel or varnished wood. Trays have standard sizes and can hold a certain number of products.

With a centralized delivery of semi-finished products from factories - procurement, meat processing plants, the driver hands them over against receipt to the storekeeper or production manager, who checks the number of sheets and the presence of seals on the container.

It is necessary to pay special attention to the quality of the received products, as well as to check their compliance with the standards and specifications, for this the storekeeper must know the GOSTs and TUs and the terms of the contract. A nurse supervises the acceptance of the goods.

It is forbidden to accept: meat without an accompanying document on veterinary examination and not branded. The quality of products in pantries is determined organoleptically using a special tool (tongs, spatulas, ovoscopes, magnifiers). If there is doubt about the good quality of the products, they are sent to the sanitary and food laboratory for analysis. The terms of checking perishable products are one day, non-perishable - 10 days.

At public catering establishments operating on raw materials, meat is supplied chilled. Beef - half carcasses and quarters; lamb, goat meat and veal - carcasses; pork - carcasses and half carcasses. Many public catering enterprises receive semi-finished meat products: large-sized, portioned, small-sized and chopped.

When accepting meat, first of all, the presence of the stigma of fatness and veterinary and sanitary control is checked, and the quality of the meat is determined by organoleptic means. By fatness, beef, lamb, goat meat are of I and II categories, veal of I categories, pork - meat, trimmed, fatty.

Benignly chilled meat has a dry crust on the surface of the carcass, the color is from pale pink to red (when pressed with a finger, the dimple quickly levels out). Frozen meat on the surface and cuts has a pink-red color with a grayish tint due to ice crystals, the consistency is solid (makes a sound when tapped); It has no smell, but when thawed, the smell of meat and dampness appears. You can check the quality of frozen meat with a heated knife blade or by test cooking. The meat received by the enterprises is subjected to mechanical culinary processing.

Intersubject communications

Commodity science is connected with the natural sciences and mathematical disciplines - physics, chemistry, biology, microbiology, mathematics, as well as with a general professional discipline - the basics of standardization, metrology and certification. Knowledge of these disciplines is necessary for a deeper understanding and evaluation of consumer properties of goods. Commodity science is a basic academic discipline for many general professional and special disciplines - organization and technology of commercial activity, economics, accounting, marketing, etc.

Principles of commodity science (safety, efficiency, compatibility, interchangeability, systematization), their characteristics

Principles of commodity science:

1. safety of goods (the goods must comply with the standards and state standards);

2. compatibility of goods (goods must be suitable for joint use);

3. interchangeability;

4. efficiency (optimization: how best to place the goods, deliver, etc.);

5. systematization (products must first be systematized into groups, then studied by these groups ...);

6. optimization (the cost of manufacturing and promoting goods should be minimal).

Goods as an object commodity research activities. Commodity characteristics of goods. General classification of goods.

Objects merchandising and commercial activities are goods.

Goods as objects of commodity research activity have four characteristics: assortment, quality, quantity and cost .

A. Assortment characteristics of goods- a set of distinctive specific properties and characteristics of goods that determine their functional and social purpose.

b. Qualitative characteristics of goods- a set of intraspecific consumer properties that have the ability to satisfy a variety of needs.

V. Quantitative characteristics of goods- a set of certain intraspecific properties, expressed using physical quantities and units of their measurement.

G. The relationship of commodity characteristics with cost. All commodity characteristics of a commodity are directly related to value, but the nature of these relationships is not the same. The most pronounced direct proportional relationship between quantitative and cost characteristics. This is due to the fact that the price as a measure of value is most often set per unit of measurement of goods.

Goods as objects of commodity science can be subdivided according to many features, among which the main one is appointment .

According to the purpose, all goods are divided into the following genera: consumer goods, industrial goods, office goods.

Each product category is subdivided into subgenera and classes .

Genus consumer goods is divided into three subgenera: food, non-food and medical products.

Goods class-- a set of goods that satisfy generalized groups of needs.

Depending on the raw materials used and the purpose, the classes are divided into subclasses, groups, subgroups, species and varieties . The last two groups can have two names: nominal and branded. For example, food products are divided into two classes: foodstuffs and tobacco products.

Subclass of homogeneous goods- a set of goods that satisfy similar groups of needs that have certain differences. For example, the subclass "Foods of plant origin" satisfies the physiological requirements for specific nutrients that are unique to this group.

Group of homogeneous goods- a subset of goods that satisfy more specific groups of needs, due to the characteristics of the raw materials used, materials, structures. Thus, the subclass "Food products of plant origin" is subdivided into fruits and vegetables, farinaceous grains and other groups of goods.

Product subgroup- a subset of goods that have a common main purpose with the group, but differ from the goods of other subgroups only in their inherent characteristics. Thus, the group of confectionery products is divided into two subgroups: sugary and flour products, which differ in the ratio of the main components.

Type of goods- a set of goods that differ in individual purpose and identification features. So, the types of sugary products - caramel and sweets - differ, first of all, in appearance and texture. They have a general purpose - they must satisfy the need for a pleasant sweet taste sensation, and an individual - the need for a different consistency.

Variety of goods- a set of goods of the same type, differing in a number of particular characteristics. So, on the basis of "filling content" there are two types of caramel - candy and stuffed.

Description of goods- a set of goods of a certain type, differing from goods of the same type by their own name (name) and individual characteristics conditioned by the selection of raw materials, materials, as well as design, technology.

Nominal name- nominal generalized name of the goods produced by different manufacturers. For example, Mint caramel, Radiy, Korovka candies, etc.

Brand name or trademark-- the individual name of the product produced by a particular manufacturer. For example, juice Me, My Family, etc.

Trade article (TA)-- assortment unit of the product, including its name and/or trade mark, if necessary, quality gradation, standard size or quantitative characteristics of the packaged products, as well as other necessary information. The trade article is required for automated accounting using barcode information.

4. Coding of goods: code structure, coding methods. Advantages and disadvantages different methods. Goods classification methods: hierarchical and faceted, mixed: their advantages and disadvantages.

Coding- formation and assignment of a code to a classification group and/or to an object of classification.

Code- a sign or a set of signs used to designate a classification grouping and/or an object of classification.

Code structure- conventional designation of the composition and the sequence of the location of signs in it.

Code structure consists of the following elements: alphabet, base, digit and length.

Code alphabet- a system of signs adopted to form a code.

As the alphabet for codes, numbers, letters or their combinations, strokes are most often used. Distinguish numeric, alphabetic, alphanumeric and bar code alphabets.

Numeric code alphabet- the alphabet of the code, the characters of which are numbers. For example, canned food "Condensed Milk" was assigned code 67 by the All-Russian Classifier of Products.

Letter code alphabet- the alphabet of the code, the signs of which are the letters of the alphabets of natural languages. For example, according to OKST, the letter C is assigned to the class of agricultural products, and the letter N is assigned to food industry products.

Alphanumeric code alphabet-alphabet code, the signs of which are the letters of the alphabets of natural languages ​​and numbers. For example, fresh fruits are coded C3, while vegetables are coded C4;

Bar code alphabet- the alphabet of the code, the characters of which are strokes and spaces, the width of which is read by scanners in the form of numbers. An example is the EAN and UPA barcodes, which are widely used in international practice.

The number of characters in the code alphabet is called code base .

The sequence of characters in the code is determined by its discharge .

Code digit- character position in the code. Since each sign characterizes some predetermined feature of the product, the code category carries a certain semantic load.

Symbol in code structure is a number, letter, dash or space. Space - a certain distance between characters (letters, numbers, strokes), which performs a separating function and / or expressed in mm can mean a number. The structure of the code is also characterized length .

Code length- number of characters in the code, excluding spaces. For example, 54 3121 1211 has code length 10 and base 12.

Coding of goods and other objects is carried out in several ways, which are varieties of the coding method. These include ordinal, serial-ordinal, serial, parallel . The last two coding methods are closely related to the varieties of the classification method.

Encoding Methods:

Ordinal coding method - formation and assignment of a code from the numbers of the natural series. An example of an ordinal coding method would be assigning numbers (codes) to a group journal, topics in a program, and so on. This is the simplest and most common coding method that does not require specific knowledge in this area. It allows you to encode objects classified according to one or more conditional or random features. For example, students in a group are coded alphabetically by the first letters; other signs (age, gender, level of training, etc.) are random.

Serial-Ordinal Coding Method - the formation and assignment of a code from the numbers of the natural series, the assignment of individual series and ranges of these numbers to objects of classification with certain characteristics. An example is the assignment of serial numbers to a certain group of goods. For example, canned fish get the P index (fish industry), and then a certain serial number, for example, 85 - natural Far Eastern salmon - pink salmon.

Sequential encoding method - formation and assignment of a code of a classification grouping and/or an object of classification using codes of sequentially located subordinate groups; noon with a hierarchical classification method.

Parallel encoding method- formation and code of the classification group and / or object of classification using codes of independent groupings obtained with the faceted classification method.

Advantages and disadvantages of different encoding methods:

1) Ordinal:

Advantages: Ease of assigning codes. Economical use of 9999 codes adopted in classifiers.

Flaws: Lack of additional information about objects.

2) Serial and ordinal:

Advantages: Arranging objects by series, resulting in additional information.

Flaws: The impossibility of highlighting the commonality and difference between objects.

3) Serial:

Advantages: With a low significance of the code, a large information capacity. A high degree of ordering and the ability to identify common and particular features.

Flaws: An additional distribution of the set among objects according to certain characteristics is required.

4) Parallel:

Advantages: Good machinability, code flexibility makes it easy to make the necessary changes to the facet.

Flaws: The rigidity of the code due to the strict fixation of sequentially encoded features, the complexity of changing the code in order to introduce new features.

Goods classification methods: hierarchical and faceted, mixed: their advantages and disadvantages.

Hierarchical classification method - sequential division of a set of objects into subordinate classification groups.

A feature of the hierarchical method is the close relationship between the individual classification groups, revealed through the commonality and differences in fundamental features. The basis for dividing the set into subsets according to the feature fundamental for this stage is the stage of classification.

Classification step- the stage of classification in the hierarchical method, as a result of which a set of classification groups is obtained.

Each stage and grouping is distinguished by its fundamental feature. The differences between the groupings are in different signs. Therefore, the choice of fundamental features is a responsible operation of dividing the set, on which the final result largely depends. This choice should be based on the intended purpose of the classification.

The number of signs and steps determines the depth of classification.

Faceted classification method - parallel division of a set of objects into independent classification groups.

A feature of the faceted method is that different features are not related to each other. This term comes from the French word facette - the face of a polished stone. Indeed, just as each facet of a stone exists independently of the other faces, so different classification groupings in the facet method are independent and do not obey each other. Due to this, the facet system is highly flexible, the ability to limit the number of features and groupings, which creates certain convenience in use. At the same time, its information capacity can be increased by highlighting general and particular classification groups.

An example of the faceted method is the classification of wines: according to the aging time - young, ordinary, vintage, collection; by color - white, pink, red; according to technology - quiet, sparkling. The number of features can be increased many times: by packaging, by manufacturers, etc.

Advantages and disadvantages of hierarchical and faceted classification methods:

1) Hierarchical method:

Advantages: The possibility of highlighting the commonality and similarity of features of objects at the same and different levels, high information saturation.

Flaws: With great depth: excessive bulkiness, high costs, sometimes unreasonable. Difficulty of application. With a shallow depth: information insufficiency, incomplete coverage of objects and features.

2) Facet method:

Advantages: Flexibility of the system, ease of use, the ability to limit the number of features without losing the sufficiency of coverage of objects .

Flaws: The impossibility of highlighting the commonality and differences between objects in different classification groups.

5. Assortment of consumer goods: properties and indicators, impact on the efficiency of trade enterprises

Product range- this is a set of goods combined according to any or a combination of characteristics (GOST R 51303-99). Thus, the assortment of goods is a system of individual elements, grouped according to one particular attribute. This term comes from the French word "assortiment", which means a selection of different types and varieties of goods.

The product range has the following features: as properties and indicators.

Assortment Property- this is a feature of the assortment, which manifests itself in its formation and implementation.

Assortment indicator- this is a quantitative and / or qualitative expression of the properties of the assortment, while the number of groups, subgroups, types and names of goods is subject to measurement.

The unit of measure for assortment indicators is the name of the commodity or article number, which may include the name of the species and/or trademark. For example, orange juice (kind) "Champion" (trademark).

Consider assortment indicators in details.

Range breadth- the number of groups, types, varieties and names of goods of homogeneous and heterogeneous groups.

This property is characterized by two absolute indicators - actual and base latitude , as well as a relative indicator - latitude factor .

Actual latitude- the actual number of groups, types, varieties and names of goods available.

Base latitude is the latitude taken as the basis for comparison. The number of types, varieties and names of goods, regulated by regulatory or technical documents (standards, price lists, catalogs, etc.), or the maximum possible, can be taken as the base latitude. The choice of criteria for determining the base latitude indicator is determined by the objectives of the trading organization. For example, when analyzing the assortment policy of competing stores, the maximum list of goods available in all surveyed stores can be taken as the baseline.

Latitude factor- is expressed as the ratio of the actual number of species, varieties and names of goods of homogeneous and heterogeneous groups to the base

Completeness of the range- the ability of a set of goods of a homogeneous group to satisfy the same needs.

Completeness is characterized by the number of types, varieties and names of goods of a homogeneous group and / or subgroup. Completeness scores can be valid and basic .

Index valid completeness is characterized by the actual number of types, varieties and names of goods of a homogeneous group, and base - regulated or planned quantity of goods.

Completeness factor- the ratio of the actual indicator of completeness to the base one.

Stability (stability) of the assortment- the ability of a set of goods to satisfy the demand for the same goods. A feature of such goods is the presence of a steady demand for them.

Stability factor- the ratio of the number of types, varieties and names of goods that are in steady demand among consumers, to the total number of types, varieties and names of goods of the same homogeneous groups.

Novelty (updating) of the assortment- the ability of a set of goods to satisfy changing needs at the expense of new goods.

Novelty is characterized by actual renewal - the number of new products in the general list and the degree of renewal, which is expressed as the ratio of the number of new products to the total number of product names (or actual breadth).

Update- one of the directions of the assortment policy of the organization, carried out, as a rule, in a saturated market. However, the renewal of the assortment may be due to a shortage of raw materials and / or production capacities necessary for the production of previously produced goods.

The structure of the product range c - this is the ratio of the sets of goods selected according to a certain attribute in the set. It is characterized by the specific share of each type and/or product name in the total set.