Enterprises Catering are classified depending on the nature of production, the range of products, the volume and types of services provided.

Depending on the nature of the production, public catering enterprises are divided into procurement, pre-cooking and enterprises with a full production cycle.

The group of procurement enterprises includes enterprises manufacturing semi-finished products and finished products to supply them to other enterprises: procurement factories, semi-finished products factories, specialized procurement workshops, specialized culinary and confectionery workshops.

Pre-cooking enterprises include enterprises that manufacture products from semi-finished products obtained from procurement enterprises of public catering and enterprises Food Industry. These include: canteen-preparatory, canteen-distributing, dining cars, etc.

Enterprises with a full production cycle process raw materials, produce semi-finished products and finished products, and then sell them themselves. Such enterprises include large public catering enterprises - catering plants, restaurants, as well as all enterprises operating on raw materials.

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

Depending on the time of operation, catering establishments can be permanent and seasonal. Seasonal enterprises do not operate all year round, but in the spring and summer.

Depending on the place of operation, public catering enterprises can be stationary and mobile - restaurant cars, auto-canteens, auto cafes, etc.

Depending on the contingent served, public catering establishments are divided into public, serving everyone who visits them, and public catering establishments at manufacturing enterprises, institutions and educational institutions.

Type of public catering enterprise - a type of enterprise with characteristic features of culinary products and the range of services provided to consumers. GOST R 50762-2007 "Public catering services. Classification of enterprises" establishes the classification of public catering enterprises by the following types: restaurant, bar, cafe, canteen, snack bar, fast food restaurant, buffet, cafeteria, coffee shop, culinary store. But according to the above, public catering enterprises are classified according to the stages of production, so there are such types of procurement enterprises as a procurement factory, a semi-finished products plant, a culinary factory; in terms of the large volume of culinary products produced, such types of public catering enterprises as kitchen factories and food processing plants stand out.

A procurement factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery and supplying them to other catering establishments and enterprises retail network. Production shops are equipped with modern high-performance equipment. They can be organized in-line mechanized lines for the preparation of quick-frozen semi-finished products and dishes, their storage is provided in low-temperature chambers.

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 in greater capacity. The capacity of such an enterprise is projected to be up to 30 tons of processed raw materials per day. On the basis of procurement factories, semi-finished products factories, kitchen factories, food processing plants - culinary trade and production associations can be created.

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

The food plant is a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-cooking enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the catering plant ensures the production and delivery of semi-finished products to other public catering enterprises. The power plant has a single production program, unified administrative management, common storage facilities.

Specialized culinary workshops are organized at meat processing plants, fish factories, and vegetable stores. Designed for the manufacture of semi-finished products from meat, fish and vegetables and their supply to pre-cooking enterprises. Production lines for the processing of raw materials and the production of semi-finished products are used, heavy loading and unloading operations are mechanized.

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. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for sale and consumption at the enterprise. Canteens distinguish:

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

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

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

A restaurant is a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service 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, first. The restaurant catering service is a service for the manufacture, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with leisure activities. Some restaurants specialize in national cuisine and cuisine. foreign countries.

Dining cars - designed to serve passengers of railway transport on the way. Restaurant cars are included in long-distance trains that travel in one direction for more than a day. The dining car has a hall for consumers, a production room, washing department and buffet.

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

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. Bars distinguish:

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

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

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:

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

According to the contingent of consumers - cafes for youth, cafes for children;

According to the method of service - self-service, service by waiters.

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

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.

Eateries share:

According to the range of general products sold;

Specialized (sausage, dumpling, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.). Eateries need to have a high throughput, they depend on it. economic efficiency, so they are placed in busy places, on the central streets of cities and in recreation areas.

Culinary shops - enterprises that sell culinary and confectionery products, semi-finished products to the population; accept pre-orders for semi-finished products and flour confectionery. The trading floor of the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (food plant, restaurant, canteen).

The store usually organizes three departments:

Department of semi-finished products (meat, fish, vegetables, cereals), natural large-sized, portioned, small portioned (goulash, azu), chopped (steaks, meatballs, minced meat);

Department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly cereals (buckwheat), etc.;

Confectionery department - sells flour confectionery products from various types of dough (cakes, pastries, pies, buns, etc.) and purchased confectionery products - sweets, chocolate, cookies, waffles, etc.

At the culinary store, if the area of ​​\u200b\u200bthe trading floor allows, a cafeteria is organized; for the consumption of products on the spot, several high tables are set up.

"Confectionery shop" - an enterprise working on raw materials, i.e. with a full production cycle; specializes in the production of confectionery products. The manufactured products are transported to the place of sale in special vehicles with refrigeration system. Products are manufactured in the workshop using French technologies or according to their own developments. By the time of operation, the confectionery shop is permanent. he works all year round regardless of the season, from 05-30 to 00-30 hours. The confectionery shop is located on the first floor of a four-storey building.

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

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

Canteens distinguish:

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

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

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

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

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

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

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

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

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

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

Tableware is used faience, glass from pressed glass.

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

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

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

Leisure services include:

- organization of musical services;

- organization of concerts, variety programs;

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

Customer service is carried out by head waiters, waiters.

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

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

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

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

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

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

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

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

Bars distinguish:

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

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

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

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

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

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

Cafe distinguish:

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

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

Service method - self-service, waiter service.

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

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

Cafes with waiter service in their menu have branded, custom-made dishes, 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 the design of the trading floor with decorative elements, lighting, color scheme.

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

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

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

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

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

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

Eateries are divided according to the range of products sold:

- general type;

- specialized(sausage, dumpling, pancake, pie,

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

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

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

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

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

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

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

Currently, the importance of public catering enterprises is increasing. This is due to changes in the methods of processing raw materials, the development of communications, the intensification of many production processes, improvement of delivery methods. Let's take a look at what food service is today.

general characteristics

The main issues that relate to the area under consideration are explained in various regulations international and domestic type. Standards and requirements for this sector are established by GOST. Public catering can be characterized in many ways. So, it is understood as methods of preparing food in large quantities, implemented without a preliminary agreement with consumers. Any type of food organized outside the home is also called public.

General classification

Catering establishments may be in the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the catering establishments listed above. It also includes restaurants and other varieties. outlets that generate income. The private sector includes organizations that produce prepared food sold through any of the channels listed above.

The value of the sphere

The development of society contributed to the formation of a socially organized nature of nutrition. The economic significance of this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing adequate nutrition at the place of study and work of citizens. The most important tasks of the sphere under consideration also include saving labor and money, creating prerequisites for increasing the free time of people, especially women. Public catering is a type of activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specificity

The catering industry includes all organizational forms, in which mass consumption is expressed (in children's institutions, hospitals, etc.), whose tasks include restoring and maintaining the health of the population at the required level. Services within the industry in question are provided in exchange for cash citizens. One of the main features of the sector is the commonality of trade and technological, material and technical, and administrative and economic structures.

Industry functions

Within the framework of the sector under consideration, the production and marketing of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial. In the production of food, labor costs account for about 70-90% of all industry costs. This process involves the creation of a new product. Own catering products are sold with additional cost and new consumer qualities. In terms of the complex of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, enterprises operating in the food industry produce products that can usually be consumed after additional processing. As for the goods produced in the sector under consideration, they are not subject to long-term storage and transportation. This, in turn, requires the organization of consumption of products on the spot. However, it should be noted that during recent years the situation has changed somewhat. In particular, enterprises engaged in public catering are organizing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the system of structural education or be independent. The organization of a public catering enterprise is a process to which rather stringent requirements are imposed. In particular, they concern external and interior design establishments, indoor microclimate, cutlery and tableware, furniture, assortment and menu, music service, etc. The rules of public catering provided for in regulatory enactments must be strictly observed by all entities involved in the industry.

Company classification

Public catering enterprises by the nature of production are divided into:

1. Preparatory.
2. Handouts.
3. Blank.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-cooking companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products. varying degrees readiness, as well as culinary products from poultry and other animals, fish, vegetables. Pre-cooking companies carry out direct preparation of dishes with subsequent implementation and formation of a consumption system. Such establishments use various recipes in their work. For catering establishments of a distributing type, the presence of any special production is not typical. Such establishments sell finished products, which, in turn, are received from procurement and other companies. The organization of public catering by such establishments is carried out in special halls. For companies of a mixed type, they carry out the production and trade process in a full cycle.

Range

Depending on it, catering establishments are distinguished universal and specialized. The first carry out the preparation of dishes from different, and the second - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, and traditionally there are few European ones.

The nature of the service

Catering services can be provided at different levels:

• First.
• Higher.
• Suite.

The class of the institution is called the complex distinguishing features enterprises of a particular type, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the contingent, there are public institutions and those located on the territories of educational and medical institutions, industrial structures.

Time and place of operation

Catering establishments can be permanent or seasonal. In the spring and summer, various summer cafes are open. They offer a relatively small assortment of homemade and purchased products. Such establishments are located in buildings of a semi-closed, closed or open type. Catering equipment in such temporary cafes is simple. They do not have exquisite furniture; counters are usually made in the same way as those in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are placed in enclosed structures, equipped with equipment for carrying out various operations. Depending on the place of action, institutions can be stationary or mobile.

Functional affiliation

A separate group includes the organization of public catering in aircraft, road, sea and rail transport. Hotel services cover different market segments. Off-site provision of products, production of culinary products is also specific. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are intended for the sale of culinary products in a limited range. Buffets can work independently or operate at other facilities in which public catering is carried out (restaurants, canteens). In the latter case, the institution must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-cooking and procurement establishments that use the same technology for preparing products, culinary shops and support services. Usually they act as the head objects of a unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are intended for the centralized production of bakery, culinary and confectionery products. They also supply pre-cooking enterprises, retail chains, and stores. Culinary factories have their own outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the "fast food" system in stationary or portable facilities. Fast food establishments are designed to produce and sell, as well as to ensure the consumption on the spot of a constant range of dishes of simple preparation. In their activities, such enterprises use semi-finished products of industrial or own production.

Stationary objects

The tent is a public catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to the stationary network, is located in a light closed building. It provides for two or more jobs, a utility room. There is no trading floor. The pavilion is a catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a trading floor.

General requirements

The range of standards is established by GOST R 52113. General requirements to the following activities:

1. social targeting.
2. functional suitability.
3. Security.
4. Ergonomics.
5. Aesthetics.
6. Informativeness.
7. Flexibility.

Social targeting

This catering requirement includes:

1. Security and accessibility for consumers of different categories.
2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, professionalism of the staff.
3. Availability of certain conditions and benefits for vulnerable categories of citizens (children, disabled people, and so on).

Functionality

This requirement includes:

1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order fulfillment, and so on.
2. Ensuring the choice of services by the consumer.
3. Compliance of personnel involved in the service, professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the instruments and furniture used in the process of servicing the physiological, anthropometric and hygienic capabilities of customers. Aesthetics characterizes the harmony of design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, and so on. Informativeness implies timely, reliable and complete receipt by consumers of information in the service hall and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Catering Technology

Without knowledge of this area it is impossible to build production. The technology of catering products includes various ways preparation of dishes, processing of raw materials, standards of components. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is the technical equipment of the entire process. Specialists must know the features and be able to rationally use the various devices used in the course of production and sale of products. The technology of catering products also includes a culture of service. The training of specialists is carried out in the relevant specialized institutions. The duties of the employee include:

1. Development and implementation of optimal production modes.
2. Use of modern methods of cooking.
3. Development of norms for material and labor costs, work order.
4. Process optimization and cost reduction.
5. Discipline control and correct operation equipment.
6. Supervision over the implementation of sanitary and hygienic standards in the production process.

The technology of catering also involves the study and use of the experience of world-class establishments that have proven themselves in the area under consideration.

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

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

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

To blank establishments include enterprises in which raw materials are processed and various semi-finished products, culinary and confectionery products are produced from it to supply them to pre-cooking establishments. These enterprises have at their disposal large warehouses, refrigeration and freezing chambers, specialized vehicles, both refrigerated and uncooled, high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high performance and product quality. Such enterprises include various culinary, confectionery, flour shops, as well as specialized shops.

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

For institutions that have completed production cycle, include enterprises that have conditions for the processing of raw materials, the production of semi-finished products, lunch, culinary and confectionery products and their sale to the population. These include enterprises that have both production facilities and service trading floors (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

A distinctive feature of the restaurant business is that they produce and sell products, as well as organize its consumption in dining rooms, combining it with cultural recreation and entertainment for consumers. This greatly complicates the work of restaurant business establishments and increases the responsibility for servicing, both management and the whole service personnel.

Type of catering establishment- type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers. In accordance with the classification of restaurant enterprises, depending on the forms of service, the interior of the dining and banquet hall, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.

Also, when defining a type restaurant establishment the following indicators are taken into account: - the range of finished products sold, their diversity and complexity of preparation, - production and technical equipment, architecture, interior design and layout, material base, - the quality of service and service, - the level of qualification of service personnel, - methods and forms of service , is the provision of related consumer services, is the contingent of the serving population, is the location of the establishment.

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

The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom-made and branded ones. 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 item. They must be different original design, successfully combine products according to taste properties. Service in restaurants is carried out by highly qualified waiters and cooks. The owner of the restaurant business is called a restaurateur; both words are derived from the French verb restaurateur(restore, strengthen, feed).

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

Organization, planning and coordination of restaurant activities.

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

Exercises control over rational use material, financial and human resources, evaluation of the results of production activities and the quality of customer service.

Studying consumer demand for restaurant products.

Makes decisions on personnel issues of the positions held by restaurant employees;

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

Bar is a drink bar with a limited range of products that sells mixed, strong alcoholic, low alcohol and non-alcoholic drinks, immediate consumption, snacks, desserts, flour confectionery and purchased goods. According to the range of products sold, bars are divided into: dairy, beer, wine, coffee, cocktail bars, grill bars, fresh bars, etc.; according to the specifics of service: - video bar, variety bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.

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

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

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

A cop bar frequented by cops on duty.

Vega bar for yogis, without alcoholic drinks.

A biker bar frequented by bikers,

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

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

Specialized cafes are created depending on: the range of products sold: an ice cream parlor, a patisserie, a dairy café, a coffee house (hot drinks, mainly coffee), a quick service bistro; by contingent - youth, children's, Internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.

Dining room - publicly available or serving a certain contingent of a catering establishment that produces and sells dishes in accordance with a menu varied by day of the week. According to the range of dishes sold, canteens are divided into general type and dietary. According to the serving contingent of consumers - school, student, worker, etc. By location - public, at the place of study, work.

diner- a catering establishment with a limited range of dishes of simple preparation, from a certain type of raw material and designed to quickly serve visitors. According to the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausages, pancakes, patties, donuts, chebureks, shish kebabs, tea shops, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

There are also the following types of catering establishments:

Complex catering enterprise: - association in a single complex various types catering establishments, for example: a restaurant, a cafe, a snack bar and a cookery shop; - catering establishments designed to serve certain operating institutions and enterprises (the so-called "Closed network").

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

Catering network- a single-managed group of organizationally and technologically interconnected catering enterprises with the necessary related enterprises ("McDonald's").

To date, in the public catering system, there are mark-up categories “luxury”, “highest”, “first”, “second” and “third”. Public catering facilities of the public network belong to the first three categories. The objects of public catering of the third category include canteens of educational institutions and industrial organizations.

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

Currently, enterprises of the second mark-up category have received priority development - these are public catering facilities, which have a mark-up on products own production does not exceed 70%.

Catering class- aggregate hallmarks enterprises of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of the staff, restaurants and bars are divided into three classes: deluxe, superior, first.

Suite- sophistication of the interior, high level of comfort, wide selection services, a range of original gourmet custom-made and branded dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars.

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

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

Introduction

The modern restaurant business in Russia is represented by great variety types of establishments: these are classic fast food, quick service restaurants (or QSR - fast service); free flow restaurants (“free movement”), where part of technological processes brought out for viewing by visitors who themselves choose various types of dishes; “replicated” restaurants are middle-class establishments with high quality traditional cooking, which uses fresh semi-finished products and fresh homemade pastries. They are distinguished good level waiter service, various additional services, such as free parking, landline phone, latest press, takeaway food; author's restaurants, where a high level of cuisine, service and prices is focused on regular customers.

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

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

Classification of catering establishments

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

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

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

It should be noted that today the provision of catering services, as one of the types entrepreneurial activity, engaged in a huge number of organizations and individual entrepreneurs. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.

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

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

1. restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, with an increased level of service in combination with recreation;

2. bar - a public catering enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods;

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

4. 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 of the week;

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

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

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

2. canteen - distributing - a canteen that sells finished products received from other public catering organizations;

3. buffet - a structural subdivision of the organization, intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of simple dishes.

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

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

2. technical equipment of public catering establishments;

3. personnel qualification;

4. quality and service methods;

5. types of services provided.

Types of catering establishments and their characteristics

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

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

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

1. level of service;

2. sophistication of the interior;

3. range of services provided.

Restaurants distinguish

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

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

Restaurant "luxury" - the sophistication of the interior, a high level of comfort, a wide range of services, an assortment of original, exquisite custom-made and signature dishes and products.

Restaurant " upper class» - originality of the interior, comfort, choice of services, a diverse range of original, exquisite custom-made and specialty dishes and products.

Restaurant "first class" - harmony, comfort and choice of services, a diverse range of specialties, products and drinks of complex preparation.

Mandatory requirements:

1. illuminated signboard with design elements;
2. decoration of halls and premises using exquisite decorative elements;
3. the presence of a stage and a dance floor;
4. the presence of a banquet hall and separate booths;
5. air conditioning system with automatic maintenance of optimal temperature and humidity parameters;
6. luxury furniture that matches the interior of the premises;
7. tables with soft coating;
8. armchairs (sofas, banquettes) soft (in the hall and vestibule);
9. armchairs with armrests in the dining room;
10. metal utensils and cutlery made of cupronickel, nickel silver or stainless steel;
11. porcelain-faience dishes with a monogram or artistically decorated (ceramics, wood, etc. are allowed);
12. high-quality crystal glassware, artistically designed blown glassware;
13. branded white or colored tablecloths;
14. linen napkins for individual use;
15. change of table linen after serving visitors;
16. menu and price list with the logo of the enterprise in the national and Russian languages ​​in a typographical way;
17. menu cover with an emblem or pattern made of coated paper, cardboard, leatherette;
18. printed advertising (invitation cards, booklets);
19. assortment mainly from original, exquisite custom-made and branded products, incl. national dishes, products and drinks of all major groups of culinary products;
20. a wide range of industrial confectionery, fruit, wine, tobacco products, fruit and mineral waters;
21. fulfillment of special wishes for the preparation of dishes in full view of the consumer;
22. service by waiters, bartenders, head waiters with special education and professional training;
23. the availability of uniforms with an emblem and shoes for service personnel;
24. performance of vocal and instrumental ensembles, soloists.

The bar can specialize in:

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

2. according to the specifics of customer service (video bar, karaoke bar, variety bar) Usually they are assigned a deluxe category, the highest or the first. Bar service is provided by bartenders or waiters.

Luxury bar - interior refinement, high level of comfort, a wide selection of services, custom and branded drinks and cocktails.

Bar "upper class" - the originality of the interior, comfort, choice of services, a wide selection of custom and branded drinks and cocktails.

"First class" bar - harmony, comfort and choice of services, a varied set of drinks and cocktails of simple preparation, including custom-made and branded ones.

Mandatory requirements:

1. ordinary sign;

5. polyester coated tables;

6. stainless steel metal utensils and cutlery;

8. high-quality glassware without a pattern;

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

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

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

Dining room

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

Canteens are classified:

According to the range of products sold (general and dietary);

To provide the population with dietary meals, the number of seats for organizing public dietary canteens is determined. In the canteens industrial enterprises, higher and secondary educational institutions, schools, it is recommended to organize diet rooms, distributing or complexes of diet food rations in the trading floors of catering establishments. Public catering services are also provided through canteens and distribution centers that sell finished products received from other enterprises.

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

The dining room can be public or provide services to a certain contingent and be located in the city in places determined by rational standards for providing the population with enterprises and service institutions.

By contingent served;

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

Mandatory requirements:

1. ordinary sign;

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

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

4. tables with hygienic coating;

5. aluminum metal utensils and cutlery;

6. semi-porcelain, earthenware dishes;

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

8. linen napkins for individual use;

9. menu and price list with the logo of the enterprise in the national and Russian languages, designed in a different way;

10. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and food rations; it is possible to sell branded and portioned dishes;

11. availability of complete food rations;

12. self-service;

13. availability of sanitary clothing for service personnel.

diner

Mandatory requirements:

1. ordinary sign;

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

3. ventilation system providing acceptable temperature and humidity parameters;

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

5. tables, brackets for standing meals;

6. aluminum metal utensils and cutlery;

7. semi-porcelain, earthenware dishes;

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

9. linen napkins for individual use;

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

11. price tags;

12. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and food rations; it is possible to sell branded and portioned dishes;

13. self-service;

14. Availability of sanitary clothing for service personnel.

It is possible to single out such types of specialized eateries as bulbyana, barbecue, cutlet, sausage, dumplings (varenichnaya), patty, pancake, tea, pizzeria, donut (donut), cheburechnaya, sandwich, glass, etc. Bulbyanay specializes in cooking dishes of the Belarusian national cuisine with using potatoes. Bistro refers to the type of eateries.

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

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

Classification is assigned only to restaurants and bars, other types of catering establishments are not divided into classes.

Conclusion

Public catering plays an ever-increasing role in the life of modern society.

All over the world, catering establishments are owned by either the public or the private sector. The public catering sector includes catering establishments for children, preschoolers, school children, military personnel, persons in detention, the elderly and those under treatment in a hospital, as well as canteens for people employed in the public sector. The private sector can also include many of the businesses listed above, as well as restaurants and other types of income-generating outlets. This sector also includes businesses that produce ready-to-eat food sold through any of the above channels.

Public catering is a type of activity associated with the production, processing, sale and organization of food consumption and the provision of services to the population. 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.

The most common catering establishments are restaurants, cafes, bars, canteens, snack bars. They can work on raw materials or semi-finished products, be in the management system of structural education or be independent with any form of ownership. Enterprises of this type are subject to fairly specific and stringent requirements. They concern appearance enterprises, the design of halls and premises for consumers, the presence of a stage and a dance floor, a banquet hall or offices, microclimate, furniture, tableware and cutlery, table linen, menus and assortment of own products and purchased goods, customer service methods, clothing and footwear, musical service. characteristic feature appearance of a catering establishment is a signboard. It should contain the following information: type of enterprise, class, form of organization of its activities, company name, location of the owner (address legal entity), information about the mode of operation and the services provided. For restaurants and bars, the design of the sign must be accompanied by elements of illuminated advertising; for cafes, canteens and eateries - the usual. Special attention in catering establishments is given trading floor, i.e. a specially equipped room designed for the sale and organization of consumption of finished culinary products.

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

List of used literature

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3. Lukhovskaya O. K., Zdor V. N. The concept of development of a tourist company (economic and marketing aspect): Workshop on the section of the discipline "Marketing of the socio-cultural sphere and tourism" / GOU VPO RGTEU. - Ivanovo, 2009. - 128s.

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

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

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

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

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

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

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