Enterprise type Catering- type of enterprise characteristic features culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises ”, the main types of catering establishments are restaurants, bars, canteens, cafes, snack bars. The classification of public catering enterprises depends on such factors as: the range of products sold and the complexity of its preparation, the technical equipment of the public catering enterprise, the qualifications of the staff, the quality and methods of service, the types of services provided.

Depending on the functions performed, public catering enterprises are classified into procurement, pre-cooking, enterprises operating with a full production cycle (on raw materials), distributing enterprises. Distribution enterprises can be conditionally classified as pre-preparation ones.

Procurement catering establishments. They produce culinary semi-finished products of various degrees of readiness, ready meals, culinary and confectionery. The main types of procurement enterprises are a factory of semi-finished products and culinary products, specialized workshops, an enterprise of semi-finished products and culinary products.

Pre-preparation enterprises and enterprises with a full production cycle. These enterprises differ in types depending on the range of products sold, the nature and volume of services provided to consumers, methods and forms of service. The main types of such enterprises include canteens, restaurants, cafes, snack bars, culinary shops (departments) and bars.

The main types of such enterprises include canteens, restaurants, cafes, snack bars, culinary shops (departments) and bars.

According to the range of products, public catering enterprises are divided into universal and specialized. Universal enterprises produce a variety of dishes from many types of raw materials. Specialized enterprises carry out the production and sale of products from a certain kind raw materials - dairy cafes, confectionery cafes; fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, dietary canteens. Highly specialized enterprises produce a narrow range of products - barbecue, dumplings, dumplings, chebureks, etc.

A procurement factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and their supply to other public catering establishments and retail chain enterprises. The capacity of the harvesting factory-kitchen is determined by tons of processed raw materials per day.

The plant of semi-finished products differs from the harvesting factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and of greater capacity. The capacity of such an enterprise is projected to be up to 30 tons of processed raw materials per day.

Dining room - a public catering establishment that is publicly accessible or serves a certain contingent of consumers, producing and selling dishes in accordance with a menu varied by day.

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

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

Snack bar - a 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.

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

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

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

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

Pancake houses specialize in the preparation and sale of products from liquid dough- pancakes, pancakes, pancakes, pancakes stuffed with various stuffing. They diversify the supply of these products with sour cream, caviar, jam, jam, etc.

A cafe is an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.

Cafe. Mandatory requirements:

ordinary sign;

decoration of halls and premises using decorative elements that create a unity of style;

ventilation system that provides acceptable temperature and humidity parameters;

furniture is standard, corresponding to the interior of the premises;

polyester coated tables;

metal utensils and cutlery made of stainless steel;

semi-porcelain, earthenware dishes;

high-quality glassware without a pattern;

linen napkins for individual use;

menu and price list with the logo of the enterprise in the national and Russian languages, typewritten or otherwise;

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

service by waiters, bartenders, maitre d's or self-service;

availability service personnel sanitary clothes.

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

Work completed:

Student

Klychnikova

Ekaterina

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. eight

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

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 various forms property, united by the nature of the processed raw materials and manufactured 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 catering service is understood as the result of activity legal entities and individual entrepreneurs to meet the needs of the population (consumer) in nutrition and leisure activities.

The food service system is usually structural unit hotel complex and consists of various types and marginal categories of enterprises with different modes of operation.

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, in separate buildings, buildings of hotels, 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 a menu and, accordingly, 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 great importance has a shop floor decorative elements, under lighting, color scheme. 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, 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 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 regulations governing food handling. 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. Enterprise project - size required space, the number of staff, the level and format of the cafe, the number of dishes, their storage and washing systems, all depend 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 kitchen equipment. Therefore, it is important to choose efficient equipment with high performance and return, which consumes a minimum amount of electricity and allows rational use of production areas.

Introduction

Mass food plays an important role in the life of 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. Catering for the population is organized mainly by small private enterprises.

Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

Every year, mass nutrition is increasingly being introduced into the life of the broad masses of the population, contributing to the solution of many socio-economic problems; helps to better use the country's food resources, provides the population with quality nutrition in a timely manner, which is of decisive importance for maintaining health, increasing labor productivity, and improving the quality of education; allows more efficient use free time which these days is quite a few an important factor for the population. The network of catering enterprises used by the population is represented by various types: canteens, restaurants, cafes, snack bars, bars, etc. The need for various types is determined by: the diversity of the population's demand for different kinds meals (breakfasts, lunches, dinners, intermediate meals, business lunches); the specifics of serving people and during short lunch breaks, and during rest; the need to serve the adult population and children who are healthy and in need of medical nutrition. Demand for products and services of mass catering is constantly changing and growing.

In his term paper I will consider the organization of the cafe with waiter service for 25 seats, analyze the organization of production finished products, I will draw conclusions and assumptions on the organization of the cafe.

Enterprise characteristics

Cafe "Sail" is located in the center of Ufa on the street. Karl Marx 25. A private entrepreneur is a citizen Kruglova E.N., by type the enterprise belongs to a cafe. Is situated on ground floor three-story brick building. The cafe uses the method of individual customer service by waiters. The 25-seat cafe prepares and sells hot and cold dishes, simple meals and culinary products, cold and hot drinks, and also sells some purchased goods. By the nature of the production, the cafe belongs to a full-cycle enterprise, as it works on raw materials, produces semi-finished products, and then finished culinary products and sells them through shopping room. Payment for the released products is made in cash according to the invoice and plastic cards presented to the visitor by the waiter. Opening hours of the cafe from 10 00 to 24 00 seven days a week. Customer service is provided by waiters in the hall at the tables.

Original interior: illuminated tables are decorated like the seabed, aquariums are built into the walls. The interior is complemented by shells, sea ​​stars and objects raised from the depths of the water. The screen shows footage of the seabed, clips and films.

In order to create an atmosphere conducive to the rest of visitors, the cafe organizes musical service, billiards and karaoke.

The microclimate is supported by the system supply and exhaust ventilation. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

The composition of the cafe "Sail" includes the following premises: production, administrative and amenity, premises for visitors.

Compound industrial premises includes: procurement workshops (vegetable and meat and fish), pre-cooking workshops (cold, hot), washing kitchen and tableware.

The administrative and amenity premises include: the director's office, office, linen, wardrobe for staff, showers, latrines.

In the warehouse group of premises there are: a pantry for dry products, a pantry for storing vegetables, a block of refrigerated chambers (meat and fish; milk and fat; fruits, berries, drinks, herbs).

Introduction

Industrial practice of students is an integral part educational process and milestone in theoretical and vocational training specialist.

The duration of the internship for which the report is presented lasted from December 9, 2013 to December 28, 2013.

The purpose of the production practice at the enterprises of the tourism industry:

acquisition of practical skills independent work in the main positions of employees of public catering enterprises according to the profile of the education received;

Formation of an idea about the work of the restaurant, about the place and role of the graduate in the structure of the object of practice.

acquaintance with official duties main categories of workers;

mastering the technology of production of restaurant services;

Acquisition of organizational skills for working in a team, taking into account interpersonal communication and professional ethics;

study of the management structure in enterprises;

· performance official functions waiter

Consolidation and improvement of knowledge foreign language when working with foreign clients.

Achieving this goal involves solving the following tasks:

Obtaining a holistic view of the work of a public catering enterprise on the basis of current legislation, regulatory, methodological and other documents

Acquaintance with the structure of the enterprise of the restaurant industry

The study of features and technological processes its activities

The study of the nature of the interaction of the enterprise with consumers of services.

General characteristics of catering establishments

Public catering is one of the main branches of the sphere of circulation and fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the people. The solution of this basic economic and social task is carried out by developing retail trade. The turnover of public catering is integral part retail trade turnover of the country, and the well-being of the people largely depends on its development. At many enterprises, the material and technical base, commodity, labor and financial resources. Concerning main task analysis economic activity catering enterprises is to identify, study and mobilize reserves to improve the quality of customer service, work efficiency by eliminating shortcomings in management, improving the use of economic potential, achieving the best results in lowest cost labor and funds. [1, p. 35]

The catering sector includes all organizational forms mass catering (in orphanages, preschool institutions, hospitals, public catering enterprises of various forms of ownership, etc.), whose tasks are to restore and maintain people's health at the proper level.

Catering can also be seen as an industry whose main purpose is to provide services to the public in the form of public catering in exchange for cash income. The public catering industry is characterized by a common material and technical base, trade, technological and organizational and economic structures. According to experts, about 83% of food is prepared at home, and about 17% at catering establishments.

The socio-economic significance of public catering is expressed in creating conditions for productivity growth and improving the organization of labor by providing full-fledged hot meals at the place of work and study of the population; in saving social labor and funds; in creating the prerequisites for increasing the free time of members of society, especially women.

The catering industry is characterized by a combination of three functions: the production of prepared food; its implementation; organization of consumption. The initial function is the production function, the labor costs of which make up 70 - 90% of all labor costs in the industry.

During the production process in catering establishments, a new product is created. Own public catering products are sold with new consumer properties and additional cost.

Since the economy is based on commodity-money relations, catering enterprises perform the function of selling manufactured products and purchased goods as values.

Food is a form of consumption, so an important function of the industry is the organization of consumption. In terms of the combination of functions, catering enterprises differ from all industries, in particular, from trade and Food Industry. Food industry enterprises produce food products, however, as a rule, they can be used after additional technological processing. Food industry products have longer shelf life. Public catering products are not subject to long-term storage and transportation, which requires the organization of its consumption on the spot. Of course, not all catering products are consumed locally. AT last years due to a decrease in the number of consumers at catering establishments as a result of a decrease in the purchasing power of the population, public catering enterprises began to actively engage in the production of semi-finished products, culinary and confectionery products, and other types of products ( pasta, branded bread, smoked meats, etc.) and their sale in retail trading network in the wholesale order. In this case, only two functions are performed: production and sales.

According to the combination of functions, public catering differs from retail. Trade enterprises carry out the sale and purchase of goods. In public catering, the function of production is also performed for own products, and for lunch, in addition, the function of organizing consumption is also performed.

All catering facilities can be classified according to various criteria:

Forms of ownership (public and private enterprises, including those owned by consumer cooperatives, collective, based on mixed ownership, foreign);

Types of objects (dining room, restaurant, cafe, snack bar, buffet, bar, culinary shop, culinary factory, food factory);

Specializations (enterprises general type and specialized)

Mark-up categories and level of service (objects of the highest, first, second and third categories, as well as luxury categories). The third category is assigned to public catering facilities related to serving certain contingents of consumers and located at schools, construction sites, and industrial enterprises. In this case, educational authorities, industrial enterprises, etc. are obliged to provide premises, equipment for catering free of charge, pay utility bills;

Organizations of the trade and technological process (objects of direct service, centralized production and complex);

Mobility (stationary, mobile, seasonal);

completeness production process(enterprises with and without a kitchen - pre-cooking).

The restaurant is the most comfortable catering establishment. This is a public catering facility with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, purchased goods with a high level of service, combined with leisure activities. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer. Signature dishes include dishes that are prepared on the basis of a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food object. They must be different original design, successfully combine products according to taste properties. Service in restaurants is carried out by highly qualified waiters. Restaurants can have premium, premium, first, and second categories. Depending on the margin category, requirements are set for restaurants in terms of material and technical equipment (furniture, dishes, table linen and appliances), interior design of the hall, advertising, assortment ( specific gravity custom and signature dishes on the menu).

Restaurant "Savoy fete" is located in a lively area of ​​the city, not far from the Embankment - at the very beginning of the Arbat. Thus, this place has a very convenient location, as both residents and guests of the city can spend time in a comfortable atmosphere of the restaurant and try delicious dishes of European, Japanese cuisine and national Russians.

This institution takes its history from the work of a cafe-bar with the intriguing name "Pustota". Previously, this enterprise consisted of only one floor, where there were no divisions into smoking and non-smoking areas, and also had only 35 seats.

December 19, 2012 general style and politics this institution came to a radical change with the opening of a new elite catering establishment with the French name "Savoy fete". 2 floors were built, one of which became a non-smoking area, where families with children and just people who can not stand the smell tobacco smoke they can dine in peace.

The Savoy fete restaurant operates in the lounge style. The Lounge style became widespread when teahouses and cafes appeared in world capitals such as London, New York and Paris, where people do not just eat and drink, but spend time, relax from the daily race of life. The very concept of "Lounge" includes not only and not so much the musical direction, it is a way of life. Lounge is a state of mind, an easy attitude to everything, a detached and relaxed look.

Lounge is lightness and depth, denial of any tension, concentration, obsession, enveloping comfort.

The active use of style can be seen now in many institutions. In the interior, these are natural colors, futuristic and natural forms, airy fabrics. The style is hard to grasp, just like in music it is more of an atmosphere that is built up cube by layer from various elements. Well-thought-out design is an integral part of a lounge-style establishment. Cozy and soft chairs with pillows are conducive to sitting longer and relaxing. Candles are burning on the tables in the twilight. The format of the establishment and design create a pleasant atmosphere of comfort and warmth. Here you can enjoy a hookah, talk heart to heart with friends, make new acquaintances, listen to jazz. Here you can hold a business meeting, a family dinner, relax in between business.

In the evening, the atmosphere of the restaurant is conducive to informal fun, romantic meetings and relaxation with friends. This is especially facilitated by carefully selected musical arrangement, sets from popular DJs, an extensive bar menu and a rich hookah card.

The menu SAVOY fkte presents hits of a wide variety of cuisines, united by their author's approach, freshness and high quality products.

All guests receive a lunch discount of 20% (from 12.00 to 14.00 on weekdays). In addition, free Wi-Fi is available in the halls. For regular guests there is a flexible system of discounts (5%, 10%).

The hallmark of a restaurant is its menu, i.e. a list of snacks, dishes, drinks (indicating prices and exits) available for sale during the entire opening time. The word menu comes from the French "menu" and means a schedule of dishes and drinks for breakfast, lunch and dinner, as well as a list of dishes for receptions and other types of service.

The sequence of appetizers, dishes, and drinks on the menu

· Breakfasts

Snacks

Hot seafood dishes

Hot fish dishes

Hot meat dishes

Side dishes

Japanese page

· Desserts

Signature teas

· The drinks

· Alcohol

Cocktails

All dishes on the menu are listed in the sequence corresponding to the order of eating. The order of listing dishes should correspond to the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily. [9, c.116]

Reducing the number of items of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and signature dishes in the menu.

When compiling the menu, a variety of snacks, dishes should be achieved both in terms of types of raw materials (fish, vegetables, meat), and in terms of culinary processing (boiled, poached, fried, stewed, baked), as well as the right combination garnish with the main product.

When compiling the menu, the taste of food is taken into account, external design dishes. It should also be borne in mind that taste harmony should be achieved in dishes by combining various components with each other.

The next factor taken into account when compiling the menu is the seasonality of consumption. It is known that meals rich in fats and proteins are in great demand in winter period, and in summer demand for cold dishes, vegetables and fresh fruits increases.

Many consumers visit the restaurant every day at lunchtime, so the menu should be diversified not only for a given day, but also for the days of the week.

When selecting side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product. Meals and snacks included in the menu must be available throughout the day of work. It should also be borne in mind that the restaurant is often visited by consumers with children during the daytime. Therefore, the menu should include dishes in the amount of half portions or special dishes for children.

In the menu, all snacks and dishes are arranged in the following order: from less spicy to more spicy, from poached to boiled, fried to stewed. Menu types differ from each other in the selection of dishes offered and the price structure.