Restaurant. The restaurant is the most comfortable catering establishment. This is an object Catering with a wide range of complex dishes, including custom-made and branded, wine, vodka, tobacco and confectionery, 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 item. 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 deluxe mark-ups, superior, first and second. Depending on the mark-up 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 weight of custom-made and branded dishes on the menu).

There are restaurants:

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.

Bar. A bar is a specialized catering facility with a bar counter that sells various drinks: mixed, strong alcoholic, low-alcohol and non-alcoholic; snacks, flour confectionery and bakery products, purchased goods. It provides visitors with the maximum level of comfort. Bars can function as standalone facilities or attached to other catering facilities (such as restaurants).

The bar can specialize in:

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

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

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

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

As tableware and cutlery in restaurants and bars are used:

Metallic: cupronickel, nickel silver or stainless steel (luxury, superior); stainless steel (first);

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

Assorted glassware: crystal, artistically designed blown glassware (luxury, superior); high-quality glassware without a pattern (first).

White or colored tablecloths are used as table linen in restaurants and bars of all classes, and branded tablecloths are recommended for luxury restaurants and bars. In specialized restaurants and bars of the highest and first class, in the presence of tables with polyester coating or artistically designed covers, it is allowed to replace tablecloths with individual cloth napkins. Change of table linen (tablecloths) at the enterprises of luxury classes and the highest - is obligatory.

Dining room. The canteen is a public catering facility intended for the preparation and sale of breakfasts, lunches, dinners that are varied on the days of the week, as well as their home delivery. Thus, a characteristic feature of canteens is the presence in the menu of a complete diet. Canteens can be of the 2nd and 3rd mark-up category. Self-service is used to serve consumers. Set menus can be used. A canteen can function - distributing. This is a canteen intended for the sale of culinary products and purchased goods received from other catering facilities.

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);

In canteens at industrial enterprises, higher and secondary educational institutions, schools, it is recommended to organize diet rooms, dispensaries 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 prepared in accordance with physiological and natural standards are prepared and served.

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

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

Specialized cafes are created

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

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

Also, cafes are distinguished by the method of service. The service method is a way of selling catering products to consumers. Within the framework of the service method, forms of customer service are distinguished. The latter means an organizational technique, which is a variety or combination of customer service methods. In catering establishments, two main methods of service are used:

Self-service;

Individual service by waiters.

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

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

In catering there are various forms self service:

With advance payment;

With subsequent payment;

With direct payment;

With payment after meals (self-calculation system).

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

Advance sale of checks for lunches and individual meals;

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

Release of completed food rations;

Vacation lunches credit.

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

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

It is possible to distinguish such types of specialized eateries such as Bulbya, barbecue, cutlet, sausage, dumplings (varenichnaya), patty, pancake, tea, pizzeria, donuts (donuts), pasties, sandwiches, wine glasses, etc. Bulbyanaya specializes in cooking dishes of the Belarusian national cuisine 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 tableware can be used in eateries

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

The menu of the enterprise should be made in the national (s) or Russian language, neatly designed.

For cafes and eateries specializing in the preparation of dishes from a certain type of raw material, it is mandatory to sell several types of these dishes.

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

Other catering establishments

Buffet is a structural subdivision intended for the sale of a limited range of culinary products, confectionery products, purchased goods. They can function as independent catering facilities or at other catering facilities (restaurants, canteens). In the latter case, the buffet category must correspond to the category of the enterprise at which it is located. Buffets come in the first, second and third mark-up categories. Buffet service is provided by the bartender. Disposable utensils are allowed.

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

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

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

Combine of public catering is an industrial and economic complex, consisting of a complex consisting of procurement and pre-preparation public catering facilities with a single technological process cooking products, as well as culinary shops and ancillary services. It usually includes a canteen, a restaurant or cafe, a culinary shop, a bar, one or more workshops for the production of semi-finished products, confectionery. As a rule, catering plants are the main objects of unitary public catering enterprises in the system of consumer cooperation.

Culinary Combine - This is a manufacturing company. Procurement facilities (workshops) of public catering are designed for centralized production of culinary products, bakery and confectionery products and supplying them with pre-cooking facilities, culinary shops (departments), retail trade networks. Culinary factories usually have cafeterias and culinary shops.

Tent - a catering facility that sells a narrow range of products own production and purchased goods, belonging to a stationary trading network, located in a light building of a closed type, having two more jobs, as well as utility room and not having a trading floor.

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

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

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 serviced contingents. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or to 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. AT major 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. Dishes are prepared according to special recipes and technologies by chefs with appropriate training, under the supervision of a dietitian or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, mashers, steam boilers, juicers.

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

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

Tableware is used faience, glass from pressed glass.

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

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

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

Leisure services include:

- organization of musical services;

- organization of concerts, variety programs;

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

Customer service is carried out by head waiters, waiters.

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

To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance optimum parameters of temperature and humidity. 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 must have soft cover, in first class restaurants it is possible to use tables with polyester coating. Armchairs should be soft or semi-soft with armrests. Increased requirements are placed on utensils and appliances.

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

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

Dining cars designed to serve passengers of railway transport on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, have a hall for consumers, a production room, washing department and 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 premises where they are located refrigerated cabinets. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.

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

Bars distinguish:

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

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

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

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

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

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

Cafe distinguish:

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

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

Service method - self-service, waiter service.

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

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

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

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

Specialized enterprises under heavy load have higher economic indicators than general-purpose enterprises, since the turnover of seats may 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: at entertainment institutions, stadiums, sports palaces.

Type of public catering enterprise - type of enterprise with 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 public catering establishments are restaurants, bars, canteens, cafes, snack bars. 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. To expand the services provided in public catering, buffets, take-out businesses, and culinary shops are being organized.

Services provided to consumers in catering establishments various types and classes, according to GOST R 50764-95 "Catering services" are divided into:

Catering services;

• - services for the manufacture 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.

To regulate the relationship between consumers and contractors in the field of catering services, the Decree of the Government of the Russian Federation "Rules for the provision of catering services", which were developed in accordance with the Law of the Russian Federation "On Protection of Consumer Rights", was approved.

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

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

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

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

Compliance with the intended purpose;

• - accuracy and timeliness of provision;
• - safety and environmental friendliness;
• - ergonomics and comfort;
• - aesthetics;
• - service culture;
• - social targeting;
• - informative. food culinary restaurant

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 harvesting factory has high-performance equipment, including mechanized lines for the processing of meat, fish, and vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters.

The procurement factory has a large storage facility with conveyors, overhead mechanical lines for the movement of products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, expedition and specialized transport, which involves the use of functional containers for transporting semi-finished products and culinary products to other enterprises. 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. A catering complex, as a rule, is created on the territory of a large manufacturing enterprise to serve its contingent, but, in addition, it can serve the population of an adjacent residential area, employees of nearby institutions. A catering complex can also be created at a large higher educational institution with a total number of students of more than 5 thousand people. School food complexes are also being created.

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 and dietary;
• - according to the served contingent of consumers - 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) to the general population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.

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, and 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 ration. As a rule, tables are set in advance in these canteens. Canteens at general education schools are created with a number of students of at least 320 people.

It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students I-V classes, the second - for students of grades VI-XI. 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 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a nutritionist or nurses. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.

Canteens, distributing and mobile are designed to serve small teams of workers, employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered 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. From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m 2 per seat.

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 preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full ration. Restaurants at railway stations, airports, and hotels also provide a full diet to consumers. 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 music service;

• - organization of concerts, variety programs;
• - provision of newspapers, magazines, board games, slot machines, billiards.

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 language to the extent necessary for the performance of their duties.

Restaurants must have, in addition to the usual signboard, a lighted signboard with design elements. Exquisite and original decorative elements (lamps, draperies, etc.) are used to design halls and premises for consumers. In the trading floor in luxury and higher class restaurants, the presence of a stage and a dance floor is a must. 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 have a soft coating, in first-class restaurants it is possible to use tables with a polyester coating. Armchairs should be soft or semi-soft with armrests. Big demands are made on dishes and appliances. Cupronickel, nickel silver, stainless steel, porcelain and faience with a monogram are used or artistic decoration, crystal, artistically designed blown glassware.

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. Restaurant cars are included in long-distance trains that are on the way in one direction for more than a day. The restaurant car has 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 on trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility premises. Refrigerators are available. 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.;
• - on the specifics of customer service - video bar, variety bar, etc.

Bar catering services are a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, to create conditions for their consumption at the bar counter or in the hall.

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

Bars must have an illuminated sign with design elements; 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 accessory - 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, soft chairs with armrests. The requirements for tableware are the same as in restaurants; tableware made of cupronickel, nickel silver, stainless steel, porcelain and faience, crystal, glass of the highest grades is used.

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 parlor, confectionery cafe, dairy cafe;
• - according to the contingent of consumers - youth cafe, children's cafe;
• - according to the method of service - self-service, service by waiters.

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

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

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

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.

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

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 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 hygienic coverings. 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 eatery halls must comply with the standard - 1.6 m 2 per seat.

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, natural scrambled eggs with sausage, ham, etc.

In the architectural and artistic mode of the hall, elements of the Russian national style are used.

The specialization of eateries involves the implementation certain types products specific to the company.

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

Dumplings - specialized snack bars, the main products of which are dumplings with various minced meats. The menu also includes cold snacks of simple preparation, hot and cold drinks. Pelmeni can come in the form of semi-finished products or be prepared on the spot, in this case, dumpling machines are used in dumplings.

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

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

Cheburechnye are intended for preparation and realization of popular dishes of oriental cuisine - chebureks and belyashi. Accompanying products in pasties are broths, salads, sandwiches, as well as cold and hot appetizers.

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

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.

Bistro - a new chain of fast food establishments. 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.

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

The enterprise has warehouses for food storage, a production facility, a trading floor, which can accommodate several four-seater tables (3-4) for eating food on the spot, but its main task is to sell products to the house.

Catering establishments may also operate as retail establishments. These include culinary shops, a small retail network (kiosks, peddling). When selling culinary products through a small retail chain, all rules that ensure product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was developed, the shelf life, weight, price of one piece (kilogram) of the product. The shelf life specified in the certificate is the shelf life of culinary products and includes the time spent by the product at the manufacturing plant (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but the rule must be observed that the sale of goods whose shelf life has expired is prohibited.

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. Shopping room stores will be organized for 2, 3, 5 and 8 jobs. 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.

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Legal regulation of cafe activities

The activities of the cafe can be carried out by any legal or individual registered as an individual entrepreneur. The activity of the cafe refers to catering services, to which certain requirements are imposed. The legislator classified restaurants, bars, cafes, canteens, snack bars as public catering facilities with a customer service hall (Article 346.27 of the Tax Code of the Russian Federation).

Normative base:

• Rules for the provision of catering services, approved Decree of the Government of the Russian Federation of August 15, 1997 N 1036, with changes and additions.
• SP 2.3.6.1079-2001 Sanitary and epidemiological rules and regulations. Sanitary and epidemiological requirements for public catering organizations, production and turnover capacity of food products and food raw materials in them, with amendments and additions.
• SanPiN 2.3.2.1324-2003 Sanitary and epidemiological rules and regulations. Hygienic requirements for the shelf life and storage conditions of food products.
• SanPiN 2.3.2.1078-2001 Sanitary and epidemiological rules and regulations. Hygienic requirements for safety and nutritional value food products. Collections of recipes for dishes, culinary products, flour confectionery and bakery products for catering establishments, officially published on the territory of the Russian Federation, including national cuisines.
• SNiP 2.08.02-89 Building regulations. Public buildings and structures.
• SNiP 31-05-2003 Building regulations. Public administrative buildings.
• SNiP 31-01-2003 Building regulations. Residential multi-apartment buildings.
• SNiP 21-07-97 Fire safety buildings and structures.
• SNiP 35-01-2001 Accessibility of buildings and structures for people with limited mobility.

Cafe activity requirements:

According to "GOST R 50762-2007 (hereinafter referred to as "GOST"). National standard of the Russian Federation. Catering services. Classification of catering establishments" catering establishments of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494, including having artificial and natural lighting, hot and cold water supply, sewerage, heating, ventilation systems, telephone connection. According to GOST, a cafe is a public catering enterprise for organizing catering and (or without) resting consumers with the provision of a limited range of catering products compared to a restaurant, selling branded, custom-made dishes, products, and alcoholic and non-alcoholic drinks.

GOST establishes the following general requirements for catering establishments:

Based on the regulatory framework in GOST, some requirements for cafes, bars, restaurants are formulated in the table below.

In addition, a number of requirements are established by the Rules for the provision of catering services, approved by Decree of the Government of the Russian Federation dated August 15, 1997 No. 1036, as amended and supplemented (hereinafter referred to as the "Rules").

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The cafe (Contractor) is obliged to bring to the attention of consumers the company name (name) of its organization, its location (address), type, class and mode of operation, placing the specified information on the sign. An individual entrepreneur must provide consumers with information about state registration and the name of the body that registered it. If the activity of the performer is subject to licensing in accordance with the legislation of the Russian Federation, then he is obliged to provide information on the number, validity period of the license, as well as on the body that issued it.

The Contractor is obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, ensuring the possibility of their right choice. The consumer should be given the opportunity to get acquainted with the menu, price lists and service conditions both in the hall and outside the service hall. Information about the contractor and the services provided by him is brought to the attention of consumers at the place of provision of services in Russian, and additionally, at the discretion of the contractor, in the state languages ​​of the constituent entities of the Russian Federation and the native languages ​​of the peoples of the Russian Federation.

The consumer has the right to receive additional information about the main consumer properties and quality of the offered catering products, as well as about the conditions for preparing dishes, if this information is not a trade secret.

In addition to the sign, the following information is required:

• list of services and conditions for their provision;
• prices in rubles and terms of payment for services;
• company name (name) of the proposed public catering products, indicating the methods of preparing dishes and the main ingredients included in them;
• information about the weight (volume) of portions of ready-made meals of public catering products, the capacity of consumer packaging of the offered alcoholic products and the volume of its portion;
• information on the nutritional value of public catering products (calorie content, content of proteins, fats, carbohydrates, as well as vitamins, macro- and microelements when they are added in the process of preparing public catering products) and composition (including the name of food additives used in the manufacturing process, biologically active additives, information on the presence in food products of components obtained using genetically modified organisms);
• designations normative documents, the mandatory requirements of which must comply with catering products and the service provided;
• Information about products and services is brought to the attention of consumers through menus, price lists or other methods adopted in the provision of such services.

The procedure for the provision of catering services established by the Rules

• The conditions for the provision of a service, including its price, are established the same for all consumers, except for cases where federal law and other legal acts of the Russian Federation allow the provision of benefits for certain categories of consumers.
• A preliminary order for the provision of a service can be issued by drawing up a document (order, receipt and other types) containing the necessary information (name of the contractor, last name, first name and patronymic of the consumer, type of service, its price and terms of payment, date of acceptance and execution of the order, conditions the performance of the service, the responsibility of the parties, the position of the person responsible for receiving and placing the order, the signature of the person who accepted the order, and other information), as well as by placing an order by telephone, electronic or other communication.
• One copy of the document confirming the conclusion of the contract for the provision of services is issued to the consumer.
• The contractor is obliged to provide the consumer with services within the time period agreed with the consumer.
• The Contractor has the right to offer the consumer an advance payment for services, payment after the selection of dishes or after eating, or other forms of payment, as well as cash or non-cash payment for the services provided, depending on the method of service, type, specialization of the contractor and other conditions.
• Along with the provision of public catering services, the contractor has the right to offer the consumer other paid services.
• Also, when starting a cafe business, it is required to send a notification to Rospotrebnadzor about the start of business activities ( Decree of the Government of the Russian Federation of July 16, 2009 No. 584 “On the notification procedure for the start of implementation certain types business activities").

Requirements for employees of a catering enterprise

Requirements for employees are established by the Rules: employees who have undergone special training, certification and medical examinations in accordance with mandatory requirements normative documents.

Such employees, in particular, include cooks, waiters, storekeepers, table cleaners, etc.

Medical examination requirements are included in Art. 213 of the Labor Code of the Russian Federation, in paragraph 1 of Art. 23 of Federal Law No. 29-FZ, Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 No. 302n, clause 13.1 of SP 2.3.6.1079-01.2.3.6 "Sanitary rules for catering establishments". Professional hygienic training and certification are carried out in accordance with Order of the Ministry of Health of Russia dated June 29, 2000 No. 229.

According to Letter of Roskomtorg No. 1-952/32-9 dated July 11, 1995 “On certification of trade and public catering enterprises”

• Labor contract;
• Job description;
• Medical book (examination is carried out at least once a year and upon employment). Data on the passage of medical examinations are subject to entry into personal medical books and accounting by medical and preventive organizations of the state and municipal health care systems, as well as by bodies exercising federal state sanitary and epidemiological supervision.
• Personal medical card.
• Documents confirming the conduct special training and attestations.

Persons entering work in a public catering organization undergo preliminary and periodic medical examinations upon admission, vocational hygienic training and certification in the prescribed manner.

Graduates of higher, secondary and special educational institutions during the first year after their graduation are allowed to work without undergoing hygienic training and certification in the prescribed manner.

For each employee, a personal medical book of the established form is entered, in which the results of medical examinations and laboratory tests are entered, information about the transferred infectious diseases, a mark on the passage of hygienic training and certification.

Employees of the organization are required to observe the following rules of personal hygiene:

• For additional processing of hands, the use of skin antiseptics is possible. Every day before the start of the shift in the cold, hot and confectionery shops, as well as in organizations that produce soft ice cream, a health worker or other responsible persons examine the exposed surfaces of the body of workers for the presence of pustular diseases, as well as workers involved in the preparation, portioning and serving of dishes, their distribution. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs ​​of the upper respiratory tract are not allowed to work in these workshops.
• Each organization should have a first aid kit with a set of medicines for first aid.
• Students of secondary general education schools, vocational schools, students of special educational institutions and technical schools, before undergoing work experience in an organization and its network, must undergo a medical examination and hygiene training in the prescribed manner.
• Locksmiths, electricians and other workers employed repair work in production and warehouses, work in workshops in clean sanitary (or special) clothes, carry tools in special closed boxes. During the work, the exclusion of contamination of raw materials, semi-finished products and finished products should be ensured.

Employees of a public catering enterprise are prohibited from:

• leave outerwear, shoes, headwear, personal items in the dressing room;
• before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf or put on a special hair net;
• work in clean sanitary clothing, change it as it gets dirty;
• when visiting the toilet, take off sanitary clothing in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap and water;
• if there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical facility for treatment;
• report all cases of intestinal infections in the employee's family;
• when preparing dishes, culinary products and confectionery products, remove Jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;
• do not smoke or eat at the workplace (eating and smoking are allowed in a specially designated room or place).

Requirements for the restaurant premises:

• The legislation does not contain any requirements for the area of ​​​​premises for carrying out activities in the field of public catering.
• Activities can be carried out in premises owned or leased. If it is planned to sell alcoholic products, then the lease agreement must be concluded for a period of at least one year (such an agreement is subject to state registration).
• Placement of organizations, provision of land plots, approval project documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance sanitary rules and norms.
• Organizations can be located both in a separate building, and in an attached, built-in-attached to residential and public buildings, in non-residential floors residential buildings, in public buildings, as well as on the territory of industrial and other facilities for servicing working personnel. At the same time, the conditions of living, rest, treatment, and work of people should not worsen.
• Organizations located in residential buildings should have entrances isolated from the residential part of the building. Reception of food raw materials and foodstuffs from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways in the presence of special loading rooms.
• For the collection of garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced sites, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions.
• Other special closed structures for collecting garbage and food waste.
• Garbage bins are cleaned when filling no more than 2/3 of their volume, after which they are cleaned and disinfected using products authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
• The garbage collection site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.
• Organizations, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems.
• Water supply of organizations is carried out by joining to centralized system a water supply system, in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, capturing.
• Sources of water supply for newly built, reconstructed and operating enterprises, stand-alone stand-alone hot water supply devices with wiring through the system must meet the requirements of the relevant sanitary rules.
• All production workshops are equipped with sinks with hot and cold water. At the same time, such designs of mixers should be provided that exclude re-contamination of hands after washing.
• Hot and cold water is supplied to all wash basins and sinks with faucets installed, as well as, if necessary, to technological equipment.
• The hot water temperature at the tapping point must be at least 65°C.
• the safety of life and health of consumers, the safety of property should be ensured;
• have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs;
• the territory adjacent to the enterprise must be landscaped and lit at night;
• Catering establishments should be provided with emergency exits, stairs, instructions on how to act in an emergency, as well as clearly visible information signs that provide consumers with free orientation in both normal and emergency situations;
• When placing catering establishments in residential buildings, their premises must comply with the requirements building regulations according to the level of noise, vibration and sound insulation requirements according to GOST 30494 and . Public catering establishments occupying part of a RESIDENTIAL building must be equipped with a separate entrance (exit);

• Public catering establishments of all types are obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, enabling them to make the right choice, including: the company name (name) of their organization, its location (address), type, class and mode of operation, placing the specified information on a signboard and in other places convenient for consumers to familiarize themselves;
• At the catering establishments under construction and reconstructed to serve the disabled, inclined ramps should be provided at entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms in accordance with current building codes and regulations;
• At public catering enterprises, the style unity of the interior of the hall, furniture and table setting should be ensured, or the specialization of the public catering enterprise (thematic or national focus) should be reflected.
• For hot water networks, materials are used that can withstand temperatures above 65 ° C.
• It is forbidden to use hot water from the water heating system for technological, household purposes, as well as processing of technological equipment, containers, inventory and premises.
• Organizations are prohibited from using imported water.
• In the absence of hot or cold water, the organization suspends its work.
• The device of the sewerage system of organizations must comply with the requirements of the current building codes for sewerage, external networks and structures, internal water supply and sewerage of buildings, as well as the requirements of these Rules.
• Assignment of industrial and household Wastewater carried out in the system of centralized sewer treatment facilities, in their absence, into the system of local sewage treatment plants must meet the requirements of the relevant sanitary rules. (As amended by Change No. 2, approved by Decree of the Chief State Sanitary Doctor of the Russian Federation of 03.05.2007 N 25)
• The internal sewerage system for industrial and domestic wastewater must be separate, with independent releases into the onsite sewerage network.
• The level of release of industrial effluents is equipped above the level of release of household and fecal effluents.
• Premises with drains, washing baths, sinks, toilet bowls are not placed below the level of on-site sewerage adjacent to the food object.
• Horizontal sewerage outlets from all industrial premises regardless of the number of sanitary facilities, they have pipe cleaning devices.
• At the end sections of the horizontal sewer outlets, "breathing" risers are arranged to eliminate the suction effect during salvo discharges of wastewater from the equipment.
• Production equipment and washing baths are connected to the sewerage network with an air gap of at least 20 mm from the top of the intake funnel. All waste receivers internal sewerage have hydraulic gates(siphons).
• Discharge into open water bodies and the adjacent territory of untreated sewage, as well as the installation of absorbing wells, is not allowed.
• The laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and storage facilities of organizations. Sewer risers with industrial effluents are allowed to be laid in production and storage facilities in plastered boxes without revisions.
• Household sewer risers from the upper floors of residential buildings and buildings for other purposes are allowed to be laid only in technological channels (horizontal, vertical).
• Sewer risers are not laid in dining rooms, production and storage facilities.

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, and the 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 different 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 types of 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 the restoration and maintenance of required level population health. Services within the industry under consideration are provided in exchange for citizens' money. One of the main features of the sector is the commonality of trade and technological, material and technical, 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 the situation has changed somewhat in recent years. 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, appliances and tableware, furniture, assortment and menu, music service, etc. The rules of 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 of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and 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 represent structural units, which 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. Quick service establishments are designed to produce and sell, as well as ensure consumption on the spot of a constant range of dishes. easy cooking. 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 public 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 appearance employees, table setting, menu design, etc. 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 public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of highlights is the technical equipment of the whole 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. 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. Usage modern ways cooking.
3. Development of norms for material and labor costs, work order.
4. Process optimization and cost reduction.
5. Monitoring compliance with discipline and proper operation of equipment.
6. Supervision over the implementation of sanitary and hygienic standards in the production process.

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