Catering organization a radchenko. Organization of production at public catering enterprises - Smirnova I.R. With the subject of tests
A process in the development of machine production, in which the functions of management and control, previously performed by a person, are transferred to instruments and automatic devices. A. p. Is the basis for the development of modern industry, general ... ... Great Soviet Encyclopedia
SANITARY ORGANIZATION- SANITARY ORGANIZATION. In the concept of S. o. usually include not only a certain composition of that dignity. staff, to ry leads the case dignity. supervision, but also all questions of the structure itself a dignity. cases in a particular territory, volume and forms of activity ... ...
This article is missing links to sources of information. Information must be verifiable, otherwise it can be questioned and removed. You can ... Wikipedia
Price- (Price) Definition of the concept of price (value) and value of goods Information about the concepts of price, value of goods, market and purchase prices, price of production Contents (Price) - a fundamental economic category, denoting quantity ... Investor encyclopedia
TUBERCULOSIS- TUBERCULOSIS. Contents: I. Historical outline ............... 9 II. The causative agent of tuberculosis ............ 18 III. Pathological anatomy ............ 34 IV. Statistics .................... 55 V. Social significance of tuberculosis ....... 63 VІ. ... ... Great medical encyclopedia
FOOD LEGISLATION- coverage of the set of norms and orders established by the central state. the government and individual departments, within the framework of the rights and powers granted to them by the central government and directed; To ensure good quality and usefulness ... ... Great medical encyclopedia
waste- 3.1.15 waste material object that the manufacturer or holder no longer uses, but is thrown or released into the environment A source … Dictionary-reference book of terms of normative and technical documentation
Belarusian Red Cross Society ... Wikipedia
Revenue- (Revenue) Revenue is the result of an enterprise's activities for a certain period, expressed in monetary equivalent. The concept of revenue, its main forms, revenue calculation, revenue in accounting, difference between revenue and profit Contents >>>>>>>>>>> ... Investor encyclopedia
FISHES- are the lowest vertebrates living in water. They belong to two classes of the subtype of vertebrates (Vertebrata) such as chordates (Chordata) Marsipobranchii and Pisces. The former include Cyclosto mata lampreys and mixins, the latter ... ... Great medical encyclopedia
Labor market- (Labor market) The labor market is the sphere of the formation of supply and demand for labor. Definition of the labor market, definition of the labor force, structure of the labor market, subjects of the labor market, labor market conditions, the essence of the open and hidden market ... ... Investor encyclopedia
MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN
FEDERATIONS
FEDERAL EDUCATION AGENCY
ORLOVSKY STATE TECHNICAL
UNIVERSITY
E.N. Artemova, N. V. Myasishcheva
Organization of production
in catering establishments
as a teaching aid
Eagle 2008
UDC 338.48 (075.8)
BBK 65.433ya73
Reviewers:
Candidate of Sciences in Biology, Associate Professor of the Department of Hygiene and Organization of Public Catering, Oryol State Institute of Economics and Trade E. B. Mrykhin
Candidate of Technical Sciences, Associate Professor of the Department of Technology and Commodity Science of Food Products, Oryol State Technical University L.A. Samofalova
A86 Artyomova, E.N. Organization of production at catering establishments: tutorial/ E.N. Artyomova, N.V. Myasishcheva. - Oryol: OrelGTU, 2008 .-- 113 p.
This tutorial provides a general description of public catering establishments, their classification and typification, the organization of supply is presented, operational planning production and technological documentation, considered the basic principles of rational organization and rationing of labor, describes the organization of production of workshops, auxiliary and service farms.
The textbook is intended for students studying in the specialties 260501 "Technology of public catering products" full-time education and 080502 "Economics and management at tourism enterprises and hotel industry»Full-time and part-time forms of education.
UDC 338.48 (075.8)
BBK 65.433ya73
© OrelSTU, 2007
|
INTRODUCTION | |
|
1. CHARACTERISTICS OF THE ENTERPRISES CATERING | |
|
1.1 Classification of catering establishments | |
|
1.2. Characteristics of the types of public enterprises | |
|
1.3. Rational placement of a network of enterprises Catering | |
|
Control questions | |
|
2. ORGANIZATION OF SUPPLY OF ENTERPRISES CATERING | |
|
2.1. Role, tasks and requirements for the organization of procurement | |
|
2.2. Types, sources of supply and suppliers of products | |
|
2.3. Forms and methods of product delivery | |
|
2.4. Organization of food supply | |
|
2.5. Organization of material and technical supply. | |
|
Control questions | |
|
3. OPERATIONAL PLANNING OF PRODUCTION AND TECHNOLOGICAL DOCUMENTATION | |
|
3.1. Operational production planning procurement enterprises | |
|
3.2. Operational planning in enterprises with full production cycle | |
|
3.3. Calculation of raw materials and preparation of tasks for the teams of cooks | |
|
3.4. Regulatory and technological documentation catering establishments | |
|
Control questions | |
|
4. FOUNDATIONS FOR RATIONAL ORGANIZATION LABOR IN PUBLIC ENTERPRISES | |
|
4.1. Essence, tasks and values of rational labor organization | |
|
4.2. The main directions of rational organization | |
|
Control questions | |
|
5. RATING OF LABOR AT ENTERPRISES CATERING | |
|
5.1. The essence and tasks of labor rationing | |
|
5.2. Classification of labor costs, methods studying it | |
|
5.3. Methods for studying the cost of working time | |
|
Control questions | |
|
6. Organization of work of blank shops | |
|
6.1. Organization of production of vegetable semi-finished products | |
|
6.2. Organization of production of semi-finished meat products | |
|
6.3. Organization of production of semi-finished poultry products | |
|
6.4. Organization of production of semi-finished fish products | |
|
Control questions | |
|
7. Organization of work of preparatory shops | |
|
7.1. Organization of work of refurbishment workshops semi-finished products, processing of greens | |
|
7.2. Hot shop work organization | |
|
7.3. Organization of the cold shop | |
|
Control questions | |
|
8. Organization of production of culinary, flour and confectionery | |
|
8.1. Organization of the work of the culinary department | |
|
8.2. Organization of the work of the shop of flour products | |
|
8.3. Organization of confectionery production | |
|
Control questions | |
|
9. Organization of auxiliary services, workshops and service farms | |
|
9. 1. Organization of storage facilities | |
|
9. 2. Organization container economy | |
|
9. 3. Organization of transport operation | |
|
9. 4. Organization of the energy economy | |
|
9. 5. Organization of operation and repair of buildings, structures, equipment | |
|
9. 6. Organization of the sanitary service | |
|
9. 7. Organization of the metrological service in the public catering system | |
|
Control questions | |
|
LITERATURE |
INTRODUCTION
Public catering is a branch of the national economy, the basis of which is made up of enterprises characterized by the unity of forms of organization of production and customer service and differing in types and specializations. Public catering enterprises perform the function of providing the population with food, as well as organizing the leisure of the population.
A feature of the activities of public catering enterprises is that the processes of production, sale and organization of consumption are closely interconnected and, often, coincide in time. At the same time, the main tasks of a public catering enterprise are to satisfy the needs of the population in food products in accordance with the requirements of scientifically balanced nutrition, as well as provide the consumer with additional services. However, improving the quality of products and services provided cannot be achieved without the correct organization of the production of the enterprise.
To fulfill the tasks set, it is necessary to have a high level of management of enterprises, to carry out the most rational organization of production and customer service, to improve the quality of professional training of workers.
A modern specialist in the field of public catering must solve a wide range of issues related to the production of food products and services. The level of service in a modern restaurant, bar or cafe depends not only on its interior, hall equipment, but also on the well-organized work of the kitchen and the qualifications of catering workers.
The proposed study guide sets out the theoretical and practical foundations for organizing the production process in public catering enterprises: types and classes of enterprises, types of supply and operational planning of production, principles of rational organization and rationing of labor, organization of production of workshops and service farms.
GOST R 50762-2007 “Catering services. Classification of public catering establishments "[ Electronic resource] // http://www.gostbaza.ru/?gost=44234.
Avetisova A.O. Structural changes in the restaurant business market / Monograph. - Donetsk: DONDUET, 2013 .-- S. 113-141.
Agranovskiy E.D., Anosova M.M., Lifanova R.F. "Organization of production at public catering establishments." - M .: Economics. 2009 .-- 350 p.
Alenushkin D. Fast food: time of new formats / D. Alenushkin // Restaurant business. - 2013. - No. 6. - pp. 14-15.
Andrushkiv B., Kirich N. How to improve the work of the service sector // Economy, 2012. - No. 6. - P. 82-87.
Akhmedov H.A. Restaurant Marketing / H.A. Akhmedov, P.B. Karpushenko // Marketing in Russia and abroad. - 2014. - No. 1. - S.41-51.
Bogusheva V.I. Organization of services for visitors to restaurants and bars. - M., 2014 .-- 268 p.
Bogusheva V.I. Organization of production and service at public catering enterprises / V.I. Bogushev. - R / n-D: Phoenix, 2012 .-- 253 p.
Varakuta S.A. Product Quality Management: A Study Guide. -M .: INFRA-M, 2014 .-- 352 p.
Volkova I. A small excursion into the restaurant business / I. Volkova, G. Mumrikova // Modern trade. - 2013. - No. 11. - S. 39-43.
Voronov A.A., Drugashov D.N. Prospects for the development of the food industry in Russia in the XXI century // Food industry, 2013. - No. 5. - S. 47-52.
Goldovskaya M. Restaurant business: movement towards success / M. Goldovskaya // Restaurant business. - 2012. - No. 9. - S.19-21.
Gukkaev V.B. Realization of services by public catering enterprises // Accounting and taxes in trade and public catering, 2013. No. 10. - P. 18-21.
Dubtsov, G. Bakery in public catering. Good business advice // Food and society. - 2007. - No. 6. - S. 8-10.
Efimova OP, Efimova NM Economy of hotels and restaurants. - M .: Economics, 2012 .-- 410 p.
Efimova O.P. Catering economics. - M .: New title, 2014 .-- 301 p.
Ivannikova, E.I. Barnoe business / E.I. Ivannikova, T.V. Ivannikova, G.V. Semenova. - M .: Ed. Center "Academy", Mastery, 2002. - 352 p.
Ivanov A.A., Myasnikova V.V., Public catering in Russia. State of the art... Hygienic Problems / Ed. Doctor of Medical Sciences, Professor Belyaeva E.N. - M. - FTSGSEN. 2014 .-- 124 p.
Kabushkin, N.I. Management of hotels and restaurants / N.I. Kabushkin, G.A. Bondarenko: study guide. - Minsk: New knowledge, 2001 .-- 216 p.
Kalashnikova S.A. Technology for self-assessment of the quality of services in public catering enterprises // Russian Entrepreneurship, November 2012, issue 1.
Kaplin D. Restaurant business remains a profitable sphere of capital investment / D. Kaplin, N. Trofimov // Restaurant business. - 2010. - No. 3. - S.18-22.
Krymskaya, B.A., Balashov V.V. Waiter's handbook. - M .: Economics, 2010 .-- 192 p.
Lesnik A. L., Smirnova M. N., Zabaev Yu. V. Management of food and beverage service in the hotel business, IPF "Thaler", 2011. - 158 p.
Ogneva C.B. Certification of catering and trade services / C.B. Ogneva // Partners and Competitors. - 2013. - No. 9. - P.4-8.
Otteva I.V. Methodology for assessing the quality of public catering services / I. V. Otteva // Restaurant business. - 2013. - No. 7. - S.11-14.
L.A. Radchenko Catering economics. - R / na-D: Phoenix, 2012 .-- 340 p.
L.A. Radchenko Organization of production at catering enterprises / L.A. Radchenko. - R / na-D .: Phoenix, 2014 .-- 320 p.
Samoilov I.V. Public catering enterprise. Carrying out celebrations: registration, payment, accounting operations. // Accounting and taxes in trade and public catering. - 2014. No. 10. - S. 24-27.
V.P. Solovyova Public catering is not only restaurants / V.P. Solovyova // Shop. A restaurant. Hotel. - 2013. - No. 2. - S.28-33.
Topolnik V.G., Ratushny A.S. On the issue of assessing the quality of service in catering establishments. - M .: Daugas, 2013 .-- 112 p.
L.A. Radchenko Organization of production at catering establishments
Chapter 5. ORGANIZATION OF PRODUCTION
Textbook. - Rostov n / a: Phoenix, 2006 .-- 352 p.
Industrial infrastructure and its characteristics
The essence of the organization of production is to create conditions that ensure the correct conduct of the technological process of cooking.
At each enterprise, in accordance with the technological process of product release, production units that form its production infrastructure.
The production infrastructure of an enterprise is understood as the composition of its production units (participants, departments, workshops, production facilities), the forms of their construction, placement, production ties.
The production structure of an enterprise is influenced by various factors: the nature of the products it produces, the peculiarities of its manufacturing technology, the scale of production, and the form of production ties with other enterprises.
According to the production structure of the enterprise, it can be classified as the following types: pre-production, making semi-finished products of varying degrees of readiness for supplying them to pre-food shops, culinary stores and retail trade: pre-production, working on semi-finished products; enterprises with a full production cycle, working on raw materials.
Production is a large division that unites workshops.
Shop- this is a technologically isolated part of the enterprise, in which the finished production process takes place. Depending on the nature of the technological process and the volume of work, workshops may have production areas, departments or production lines.
Production area- this is the part of the enterprise where the completed stage is carried out production process.
The production stage is a technologically finished part of the production process.
Departments- larger production units that can be created in large workshops and in production as an intermediate stage between the production site and the workshop or production.
In workshops, departments, production areas, jobs are organized.
Workplace- This is a part of the enterprise in which the labor process is performed by one or a group of workers performing certain operations.
Distinguish between enterprises with a shop-floor structure and a shop-free structure.
The shop structure is organized in raw material enterprises with a large production volume. The shops are subdivided into procurement (meat, fish, poultry, meat and fish, vegetable), precooking (hot, cold), specialized (flour, confectionery, culinary). At public catering enterprises operating on semi-finished products, a workshop for the completion of semi-finished products, a workshop for processing greens is organized.
Technological lines are organized in each workshop. A technological line is a production site equipped with necessary equipment for a specific technological process.
The shopless structure of production is organized at enterprises with a small volume of production program, which have a limited range of products at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.).
The composition of the premises of public catering establishments and the requirements for them are determined by the relevant SNiP. There are five main groups of premises:
Warehouse group - designed for short-term storage of raw materials and products in refrigerated chambers and uncooled storerooms with appropriate storage modes;
- production group - designed for the processing of products, raw materials (semi-finished products) and production finished products; the production group includes the main (procurement and preproduction) shops, specialized (confectionery, culinary, etc.) and auxiliary (washing, bread slicing);
- trade group - intended for the sale of finished products and the organization of their consumption (trading rooms with handouts and buffets, cookery stores, a lobby with a wardrobe and bathrooms, etc.);
- administrative and household group - designed to create normal working and rest conditions for employees of the enterprise (director's office, accounting, staff wardrobe with showers and toilets, etc.). All groups of rooms are interconnected. The following requirements for the layout of premises have been developed: all groups of premises should be located in the course of the technological process: first, warehouse, production, then trade, administrative, utility and technical premises should be conveniently interconnected with them;
- the mutual arrangement of the main groups of premises should ensure the shortest possible connections between them without crossing the flows of visitors and service personnel, clean and used dishes, semi-finished products, raw materials and waste;
- one should strive for a compact structure of the building, providing for the possibility of redevelopment of premises in connection with a change in production technology;
- the layout of all groups of premises must meet the requirements of SNiP, sanitary and fire safety rules;
- all production and warehouse premises must be impassable, the entrances to the production and utility premises - from the side of the utility yard, and to the retail premises - from the street; they must be isolated from the entrances to living quarters;
- the layout of retail premises is carried out in the direction of the movement of visitors; provides for the possibility of reducing their movement and ensuring the evacuation of people in the event of a fire.
Questions to control knowledge
1. What types of structures of production can be in catering establishments?
2. What is a production line in a workshop?
3. What factors affect successful execution production process?
4. What are the requirements for industrial premises?
5. How to check if the area of the workshop where you work meets the standard?
6. What factors determine the microclimate in industrial premises?
7. What factors determine the optimal working conditions?
Organization of workplaces
Work place a part of the production area is called where the employee performs individual operations, using the appropriate equipment, dishes, implements, tools. Workplaces in catering enterprises have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the range of products.
The area of the workplace should be sufficient to ensure the rational placement of equipment, the creation of safe working conditions, as well as a convenient location of equipment and tools.
Workplaces in the workshop are located along the technological process.
Workplaces can be specialized and versatile. Specialized jobs are organized at large enterprises when an employee performs one or several similar operations during the working day.
Small and medium-sized enterprises are dominated by one-stop jobs, where several heterogeneous operations take place.
The organization of workplaces takes into account the anthropometric data of the structure of the human body, that is, on the basis of a person's height, the depth, height of the workplace and the scope of work for one worker are determined (Table 12).
When developing sectional modulated equipment, the above factors were taken into account.
The dimensions of the production equipment should be such that the worker's body and hands are in the most comfortable position.
As the experience of organizing a cook's workplace has shown, the distance from the floor to the top shelf of the table, on which the supply of dishes is usually placed, should not exceed 1750 mm (Fig. 6). The optimum distance from the floor to the middle shelf is 1500 mm. This area is the most convenient for the chef. It is very convenient when the table has drawers for inventory and tools. At the bottom of the table there should be shelves for dishes, cutting boards.
Rice. 6. Workplace of the cook
Modular sectional tables for small mechanization, with a cooled slide and a cabinet. Near - production tables and baths, wooden shelves are installed. For the convenience of work, the height of the table should be such that the distance between the worker's elbow and the table surface does not exceed 200-250 mm.
The instantaneous viewing angle of the object is 18 °. This sector of the view contains what the employee should see instantly. Effective visibility should not exceed 30 °. On average for a person, the viewing angle is 120 °, so the length of the production table should not exceed 1.5 m.
Sufficient space in the workplace eliminates the possibility work-related injuries, provides an approach to the equipment during its operation and repair. It is recommended to observe the following permissible distances when placing the equipment (in m):
| Between two processing lines non-mechanical equipment with a two-sided arrangement of workstations and a line length of up to 3 m. | 1,2 |
| over 3 m. | 1,5 |
| Between the wall and the technological line of non-mechanical equipment | 0,1-0,2 |
| Between the wall and mechanical equipment | 0,2-0,4 |
| Between the wall and heating equipment | 0,4 |
| Between the process line of the heating equipment and the dispensing line | 1,5 |
| Between the working fronts of thermal and non-mechanical equipment | 1,5 |
| Between the working fronts of the digester sections | 2,0 |
| Between electric boilers installed in line | 0,75 |
| Between processing lines of equipment that generates heat | 1,5 |
| Between the wall and the workplace of a vegetable shiner in vegetable shop | 0,8 |
Each workplace must be provided with a sufficient number of tools, equipment and utensils. Dishes and utensils are selected in accordance with the Equipment Standards, depending on the type and capacity of the enterprise. Requirements are imposed on production equipment: strength, reliability in work, aesthetics, etc.
Sanitary and hygienic requirements for inventory, utensils, tools are determined by the joint venture and SanPiN, according to which utensils, implements and tools must be made from materials that are harmless and safe for human health and the environment.
Questions to control knowledge
1. What is a workplace?
2. What are the requirements for the size of the workplace?
3. How do jobs differ?
4. What are the basic requirements for the organization of workplaces?
5. What kinds of modulated sectional tables can there be?
6. What are the recommended distances when placing the equipment?
Questions to control knowledge
1. What are the requirements for the location of the vegetable shop?
2. What is technological process processing vegetables?
3. What requirements must be observed when placing the equipment?
4. What are the main types of equipment used in a medium-sized vegetable shop?
5. What is the peculiarity of organizing a workplace for peeling potatoes and root crops?
6. What types of equipment are used in the vegetable shop?
7. Indicate the difference in the organization of a large vegetable shop for a procurement enterprise and a vegetable shop for a medium-sized farm.
8. How are onions, cabbage, greens and other vegetables processed in the workshop?
9. How is work organized in the vegetable shop?
Labour Organization
The work of the meat shop of the procurement enterprise is organized in one or two shifts, depending on the capacity. In large workshops, separate teams of deboners, tenants, manufacturers of semi-finished products can be organized. On the collapse of the meat, deboners of the III, IV and V categories are employed. The vein of meat is produced by veneers of I, II and III categories. The cutting of semi-finished products is carried out by workers of the III and IV categories. V meat shops restaurants, canteens work chefs of the III and IV categories.
In large meat shops, workers during the working day are engaged in homogeneous work, that is, an operational division of labor is used. In small butcher shops, the chef performs several operations in turn.
Labour Organization
The work of the fish shop is carried out in one or two shifts. At procurement enterprises, the work is headed by the head of the shop or the foreman. The shop staff includes manufacturers of semi-finished products of the III and IV categories. Workers of the IV category cut sturgeon fish.
In the fish shops of restaurants and canteens, cooks of the III and IV categories work; the work of the workshop is headed by a production manager or a foreman.
Labour Organization
The general management of the workshop is carried out by the head of production, if there are 5 or more workers in the workshop, a foreman is appointed (a cook of IV or V grade) who, together with other chefs, carries out the production program. On the basis of the menu plan, he receives raw materials from the production manager, assigns a task to the cooks in accordance with their classification, distributes products among the members of the brigade. The foreman monitors the progress of the technological process, the norms for the consumption of raw materials and the output of semi-finished products, the condition and serviceability of the equipment, is responsible for observing the rules of labor protection, safety measures, and monitors the sanitary state of the workshop.
In the restaurant, a V-category chef makes semi-finished products for complex and banquet dishes, portioned semi-finished products from beef, lamb, pork. The cook of the IV category cuts sturgeon fish, refills poultry carcasses, cuts meat and fish into portions, makes simple semi-finished products. Chefs of the IV and III categories carry out cutting of meat, deboning of parts. The cook of the III category cuts fish of small breeds, makes cutlet mass and semi-finished products from it, cuts small-sized semi-finished products.
Questions to control knowledge
1. What is the technological process of meat processing?
2. What is the distinguishing feature in the organization of meat processing in large procurement enterprises from the organization of meat processing in enterprises of medium and small capacity?
3. What semi-finished products are produced in meat shops?
4. What premises are organized in meat shops at large procurement enterprises?
5. Describe the organization of the technological process of meat processing in large procurement enterprises.
6. What is the purpose of the conveyor at the workplace of the meat deboner in large meat shops?
7. Describe the organization of the bonding operator's workplace.
8. Describe the organization of the workplace for the preparation of portioned and small-sized semi-finished products.
9. How is the technological process of preparing minced meat semi-finished products organized?
10. What mechanical equipment is used for meat processing in large and medium-sized meat shops?
11. How is labor organized in meat shops?
12. What is the purpose of the poultry workshop?
13. Where are the poultry shops organized?
14. What are the three main areas in the poultry shop?
15. Describe the organization of defrosting the poultry.
16. Where is the bird singed?
17. How is the process of evisceration of poultry organized in poultry shops?
18. How is the process of preparing portioned and chopped semi-finished poultry products organized?
19. How is the processing of by-products organized in the poultry-head shops?
20. List the tools and equipment used in the processing of poultry.
21. What are the storage and implementation periods for semi-finished poultry products?
22. In which workshop is poultry processed in restaurants and canteens?
23. List the range of semi-finished fish products manufactured at large procurement enterprises.
24. What operations does the technological process of processing fish with a bone skeleton consist of?
25. What are the distinctive features in the organization of the technological process of processing fish with a bone skeleton in large fish shops from processing fish in shops of medium and low capacity?
26. How is defrosting of frozen fish with a bone skeleton organized?
27. Describe the organization of jobs for gutting fish.
28. What kind of mechanical equipment is used to cut fish with a skeleton?
29. What is fish fixation for?
30. Describe the organization of the workplace for the preparation of portioned, small pieces and products from cutlet mass.
31. How is the processing of sturgeon fish organized, what is its peculiarity?
32. Conditions and terms of storage of fish semi-finished products.
33. Describe the organization of fish processing at public catering establishments of medium and small capacity.
34. How is work organized in fish shop?
35. What is the peculiarity of organizing the work of the meat and fish shop?
36. How is the process of meat processing in the meat and fish department organized?
37. How is the workplace organized for the preparation of portioned and small-piece semi-finished products?
38. How is the workplace organized for the preparation of minced meat semi-finished products?
39. How is the fish processing process organized in the meat and fish shop?
40. Where are the shops for the completion of semi-finished products organized and what is their purpose?
41. What separate jobs are organized in the shop for finishing semi-finished products?
42. What equipment is used in the shops for the completion of semi-finished products?
43. How is the workplace organized for revision semi-finished meat products in the finishing shop?
44. How is the processing of by-products organized in the shop for finishing semi-finished products?
45. How is the processing of poultry organized in the shop for finishing semi-finished products?
46. How is the preparation of fish semi-finished products organized in the shop for finishing semi-finished products?
47. Describe the organization of the plant processing greenery.
Labour Organization
Since the work in the hot shop is very varied, cooks of various qualifications must work there. The following ratio of cooks in a hot shop is recommended: VI grade - 15-17%, V grade - 25-27%, IV grade - 32-34% and III grade - 24-26%.
The production team of the hot shop also includes dishwashers and kitchen auxiliary workers.
A chef of the VI category, as a rule, is a foreman or a senior chef and is responsible for the organization of the technological process in the workshop, the quality and compliance with the output of dishes. He monitors the observance of the technology of cooking dishes and culinary products, prepares portioned, specialty, banquet dishes.
The V category chef prepares and prepares dishes that require the most complex culinary processing.
The chef of the IV category prepares the first and second dishes of mass demand, sauces vegetables, tomato puree. The cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, products from cutlet mass, etc.).
In small hot shops, the work of the shop is headed by the production manager.
Questions to control knowledge
1. At which enterprises are hot shops organized?
2. What technological processes are carried out in the hot shop?
3. Describe the location of the hot shop in the catering establishment.
4. On what grounds are the dishes made in the hot shop distinguished?
5. What requirements should the hot shop dishes meet?
6. What is the basis for the production program of the hot shop?
7. What are the requirements for the microclimate of the hot shop?
8. What does the operating mode of the hot shop depend on?
9.What factors are taken into account when selecting equipment for the hot shop?
10. What is the advantage of using sectional modulated equipment?
11. Methods for arranging equipment in a hot shop.
12. What types of modulated sectional production tables and other types of non-mechanical equipment can be used in a hot shop?
13. What specialized departments stand out in the hot shop?
14. What stages does the technological process of making soups consist of?
15. Give examples of water norms and times for cooking different types broths of unequal concentration.
16. What types and types of heating equipment are used in the soup section of the hot shop? What are they made of?
17. What is the distance between the heating equipment line and the non-mechanical equipment line?
18. Describe the organization of the technological process of making soups.
19. What is the difference between the organization of workplaces for preparing soups in a restaurant and the organization of workplaces in a canteen?
20. What equipment is used for making pureed soups?
21. When preparing transparent broths, what additional jobs can be organized?
22. What is the sauce compartment for?
23. List the types and types of the main equipment of the sauce department of the hot shop.
24. What is the advantage of using microwave devices in a hot shop?
25. In which technological lines can the equipment of the sauce department be grouped?
26. How is work organized in a hot shop?
Labour Organization
The operating mode of the cold shop is established depending on the type of enterprise and its operating mode. When the duration of the enterprise is 11 or more hours, the workers of the shop work according to a stepwise, two-brigade or combined schedule. The general management of the workshop is carried out by a foreman or a responsible employee from among cooks of the VI or V category.
The foreman organizes the work on the implementation of the production program in accordance with the menu plan. Labor-intensive dishes are prepared in the evening: jellies, jellies, jelly, compotes, etc.
The time for preparing work at the beginning of the working day is used to select dishes, inventory, and receive products in accordance with the production assignment. With a good organization of production, the time for preparing the work should be no more than 20 minutes. The chefs are assigned tasks in accordance with their qualifications. The foreman monitors the observance of the rules of the technology of preparation of cold and sweet dishes, the schedule of their release, in order to exclude interruptions in the service of visitors.
In cold shops with a large volume of work, the operational division of labor is carried out, taking into account the qualifications of the cooks.
Cooks of the III category are engaged in the preparation of products that make up the dishes (cooking vegetables, cooking or frying meat and fish semi-finished products, cutting vegetables, processing herring).
Chefs of the IV category are engaged in the preparation of dressings, portioning and design of cold dishes of mass demand (vegetable, fish, meat salads, vinaigrette, jellies, marinated fish, etc.), sweet dishes.
Chefs of the V category carry out the preparation and decoration of complex dishes (aspic, stuffed fish, galantine, assorted fish and meat, jellies, mousses, etc.).
At the end of the work shift, the chefs are accountable for the work done, and the foreman or the responsible chef draws up a report on the sale of dishes for the day in shopping room, buffets and branches.
Questions to control knowledge
1. Where is the cold shop organized?
2. What is the cold shop for? List the product range of the cold shop.
3. What is the production program of the cold shop based on?
4. Describe the location of the cold shop.
5. What features should be taken into account when organizing a cold shop?
6. What kind of mechanical equipment is used in a cold shop?
7. List the means of small-scale mechanization used in the cold shop.
8. What non-mechanical equipment is used in a cold shop?
9. List the types and types of cold equipment used in the cold shop.
10. What are the requirements for the layout of the cold shop?
11. List the inventory, tools used in the cold shop.
12. What technological lines of food preparation can stand out in a cold shop?
13. What kind of separate jobs are organized in large cold shops?
14. Describe the organization of the workplace for preparing salads and vinaigrettes.
15. Describe the organization of the workplace for the processing of gastronomic products.
16. Describe the organization of the workplace for the preparation of jellied dishes.
17. Describe the organization of the sandwich making workplaces.
18. How is the preparation of cold soups organized in the cold shop?
19. Describe the preparation of sweet food in a cold shop.
20. What equipment is used for making soft ice cream and for storing and dispensing ice cream?
21. How is work organized in a cold shop?
22. What are the technological lines in the sauce department for, what do they consist of?
23. What is the difference between organizing jobs in the sauce department in a restaurant and organizing jobs in a canteen?
24. Describe the organization of the technological process of preparing second courses in the sauce section.
25. What are the timing of the implementation of second courses.
26. What rules should be followed in case of forced storage of leftover food?
27. What dishes and side dishes are prohibited from leaving the next day?
28. What safety measures, established by biomedical requirements and sanitary standards, apply to food products?
29. List the types of cookware used in the hot shop.
30. List the inventory, tools used in the hot shop.
31. What kind of jobs can be organized in the sauce section of the hot shop?
32. List the types and types of equipment used for frying and browning food.
33. How to organize the workplace of a cook preparing boiled, stewed, stewed dishes?
34. How is the process of cooking cereals and pasta organized?
35. What should be taken into account when choosing a boilers for cooking porridge of different consistency? Give examples.
36. Terms of sale of sauces.
Labour Organization
The mode of operation of the culinary department depends on its production capacity and the range of products. Typically, culinary shops operate in one or two shifts. The capacity of the workshop is determined by the number of products in kilograms, pieces in accordance with the established production program. Manufacturing program workshop for a specific day depends on requests from other enterprises. The main workshop employs chefs of various qualifications. The work of the workshop is headed by the head of the workshop or the foreman, who is responsible for observing the technology for preparing products, for the quality and safety of products; arranges cooks, monitors the timing of production, storage and sale finished products.
Questions to control knowledge
1. What is the purpose of the culinary workshop?
2. What premises are included in the culinary workshop?
3. List the range of products in the cold section of the culinary workshop.
4. What equipment is used in the cold section of the culinary workshop?
5. List the culinary assortment of the hot section of the culinary workshop.
6. How are workplaces organized in the hot section of the culinary workshop?
7. How is work organized in the culinary workshop?
Labour Organization
The confectionery shop is managed by the head of the shop. He acquaints the foremen with the assortment of manufactured products, distributes raw materials between the teams, controls the technological process of preparing confectionery products.
In confectionery shops, as a rule, a line graph is used. In large workshops, work is organized in two shifts, in small enterprises - in one shift. The teams are organized either by the type of product (one prepares products from yeast dough; the other cakes, pastries), or according to the operations of the technological process (kneading, cutting and baking products; finishing products). Each shift has two or three crews, depending on the capacity of the workshop. Among the members of the brigade, the operational division of labor is carried out.
Confectioners of the V category make curly, custom-made cakes and pastries. They carry out preparation and quality control of raw materials, fillings, finishing semi-finished products, preparation of dough, molding of products, and artistic finishing of products.
Confectioners of the IV category make various muffins, rolls, high-quality biscuits, complex cakes and pastries.
Confectioners of the III category make simple cakes and pastries, bakery products. They prepare various types of dough, creams, fillings.
Qualification requirements for a pastry chef:
The pastry chef must have an elementary or secondary professional education;
- know the recipes and technology for the production of flour confectionery and bakery products from various types of dough, finishing semi-finished products;
- to know the commodity characteristics of raw materials, types of flavoring and aromatic substances, rippers and dyes allowed for the manufacture of confectionery;
- comply with the sanitary and hygienic conditions for the production of flour confectionery products, their terms of storage, transportation and sale;
- know the organoleptic methods for assessing the quality of confectionery;
- know the methods and techniques of highly artistic finishing complex species confectionery;
- know the principles of work and the rules of operation technological equipment used in the manufacture of confectionery.
The qualification requirements for the confectioner are specified in accordance with the requirements of the industry standard OST 28-1-95 “Public catering. Requirements for "production personnel", this standard is used when certifying services for public catering establishments.
Confectioners of the II category perform individual work in the process of making cakes, pastries, prepare syrups and creams.
Confectioners of the 1st category perform work under the guidance of confectioners of the highest category, take out baked products from baking trays, clean pastry sheets, baking trays and forms.
Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare ice cream and grease the products. The baker must know the technological process, modes and duration of baking confectionery; know the norms of the output of finished products, the factors affecting the bale, the cooling mode of baked products; know the device, the principles of the device and the rules of operation of the serviced equipment.
Confectioners must be aware of the responsibility for the work performed.
The shop manager and foremen monitor rational organization labor in the shop.
The work of the confectionery shops is carried out in accordance with the planned target for the production of products.
Questions to control knowledge
1. Where are the confectionery shops organized?
2. How are confectionery shops classified by productivity and range of products?
3. What is the difference between the assortment of products produced in confectionery shops of low and high capacity?
4. What are the stages of the technological process of making flour confectionery products?
5. What composition of premises can high-capacity confectionery shops have?
6. List the types and types of equipment used in confectionery shops.
7. What eggs are prohibited to use in the manufacture of confectionery?
8. How are eggs processed before being used in pastry shops?
9. What rules of personal hygiene must be observed by workers before breaking eggs, after handling them?
10. How is flour sifting in confectionery shops organized?
11. Describe the organization of kneading and preparation of yeast dough.
12. Describe the organization of the biscuit dough preparation.
13. Describe the organization of work places for making puff pastry.
14. How is the preparation of choux pastry organized?
15. How are dough cutting jobs organized?
16 What tools and equipment are used to cut the dough?
17. Describe the organization of the workplace for cutting yeast dough.
18. How is the baking of pastries organized?
19. Give examples of the temperature regime for baking products from various types of dough.
20. How is the preparation of finishing semi-finished products organized?
21. What kind of inventory, tools are used when decorating cakes and pastries?
22. How is the washing of dishes and inventory of the confectionery shop organized?
23. How should piping bags be handled after use?
24. Terms and conditions of storage of confectionery products.
25. What rules for the transportation of confectionery products must be followed?
26. How is work organized in confectionery shops?
27. What kind of work do confectioners of the V and IV categories do?
28. What kind of work do confectioners of I, II and III categories do?
29. List qualification requirements to the pastry chef.
30. What kind of work do bakers of the II and III categories do?
Practical lessons
After studying the chapter "Organization of production", it is recommended to carry out practical training on the compilation of algorithms for workplaces and technological lines in various workshops (it is advisable to conduct the lesson in production or as an excursion in production with the performance of the specified task independently); analysis and solution of production situations related to the organization of the work of production shops of various types and classes; selection of equipment and inventory for various workshops (taking into account equipment standards).
Organization of distribution work
Distribution at catering establishments performs the function of selling ready-made meals. The work of the distributor largely depends on fast service visitors, which means an increase bandwidth sales area and an increase in the output of products of its own production.
Distribution is an important area of production, since it is here that the production process ends when the finished product is dispensed. The indistinct operation of the dispenser can lead to a decrease in the quality of ready-made meals and impairs customer service.
Distribution should have a convenient connection with hot and cold shops, a trading floor, bread slicer and washing tableware, and in a restaurant - with a service set, buffets, a bar counter.
By its location, distribution can be a continuation of the hot shop, being in the same room with it.
In restaurants, small and medium-sized enterprises, the distribution of finished products is entrusted to the chefs who prepared them. This increases their responsibility for the quality, presentation and correct presentation of the dishes. In self-service businesses, when the sales area is open long time, the dishes are released by the distributors.
Distribution lines are classified according to three criteria: design features of the equipment used, the range of products sold and the way they are sold to consumers (Table 18).
Table 18
Organization of distribution work
1. Purpose and location of distribution.
2. Classification of distribution lines.
3. Characteristics of mechanized distribution lines. 
Monitoring tasks
Methodical instructions on the implementation of control work on the discipline "Sanitation and food hygiene"
With the theme control works
1. The test should show the degree of mastering by the student of the sections of the program, the ability to analyze the material being studied, the ability to highlight the main provisions and generalize the data of educational literature.
2. The test work must have a volume of at least the volume of the student notebook (12 sheets), it is allowed to write the work on bound sheets of A-4 format.
3. On the first page of the notebook, the number of the variant of the work and the full name of the three questions of the work are indicated.
4. A mandatory requirement is the presence of a list of references used in the performance of the work. Literature is indicated in the prescribed form:
For books it is indicated:
For articles it is indicated:
The student signs the test after the list of references and indicates the date of its completion.
On the cover of the test, the student indicates the last name, first name, patronymic, code, option number, discipline, home address.
The work performed within the time frame provided for by the schedule is submitted to the department for registration.
If the work is done in accordance with the specified requirements, the teacher allows her to be interviewed.
A job interview is conducted by a teacher, individually talking with each student about work issues.
Self-study question numbers
| The penultimate digit of the cipher | The last digit of the cipher | |||||||||
| 1, 11, 39 | 2, 12, 38 | 3, 13, 37 | 4, 14, 36 | 5, 15, 24 | 6, 16, 25 | 3, 7, 41, | 8, 18, 32 | 9, 19, 31 | 2,10, 20 | |
| 2, 12, 47 | 3, 14, 45 | 4, 15, 30 | 5,16, 48 | 6, 10, 42 | 7, 11, 33 | 8, 15, 40 | 1, 9, 43 | 3, 10, 45 | 2, 11, 46 | |
| 3, 13, 15 | 4, 10, 48 | 5, 12, 43 | 7, 13, 29 | 1, 14, 28 | 9, 13, 18 | 5, 16, 20 | 6, 12, 17 | 7, 14, 19 | 9, 15, 16 | |
| 4, 24, 46 | 2,21, 47 | 3, 22, 48 | 8, 23, 35 | 5, 21, 47 | 6, 15, 50 | 8, 12, 37 | 5, 28, 46 | 6, 33, 49 | 9, 25, 38 | |
| 5, 35, 28 | 1, 33, 51 | 2, 35, 49 | 3, 28, 40 | 4, 27, 39 | 6, 12, 42 | 7, 11, 33 | 8, 22, 46 | 9, 25, 51 | 10, 11, 46 | |
| 6, 16, 47 | 2, 6, 30 | 7, 19, 42 | 1, 12, 51 | 11, 24, 46 | 12, 17, 50 | 2, 27, 39 | 3, 14, 49 | 5, 19, 45 | 6 ,18, 43 | |
| 7, 17, 40 | 1, 18, 42 | 2, 9, 43 | 3, 4, 35 | 4, 11, 36 | 5, 16, 50 | 6, 12, 45 | 7, 23, 46 | 8, 16, 49 | 9, 10, 48 | |
| 8, 18, 39 | 1, 2, 28 | 3, 4, 17 | 4, 6, 37 | 7, 10, 45 | 8, 10, 32 | 9, 13, 44 | 10, 12, 45 | 8, 13, 47 | 9, 14, 51 | |
| 9, 19, 26 | 3, 5, 51 | 4, 11, 43 | 5, 12, 36 | 6, 14, 37 | 7, 11, 26 | 8, 12, 25 | 9, 14, 21 | 10, 13, 31 | 11, 16, 48 | |
| 2, 10, 49 | 4,6, 47 | 5, 8, 43 | 6, 9, 36 | 10, 12, 39 | 11, 13, 50 | 7, 9, 42 | 8, 13, 26 | 9, 14, 47 | 10, 23, 48 |
Questions for the test
1. Microclimate of industrial premises at catering establishments: temperature, relative humidity, air velocity, taking into account the climatic zone, season, category of the severity of the work performed. Preventing the adverse effects of infrared radiation from thermal equipment. The content of harmful substances in the air of industrial premises.
2.Sanitary Requirements for mechanical culinary processing of fish and semi-finished products from it.
3.Food products and the causes of zoonotic infections (brucellosis, tuberculosis, anthrax, foot and mouth disease, etc.). Sanitary and hygienic rules for the prevention of zoonoses.
4. Hygiene of water. Hygiene requirements to the quality of water intended for drinking and cooking: physical properties, chemical composition, bacteriological indicators. The main methods for improving water quality and their characteristics. Hygienic requirements for water supply of public catering establishments with cold and hot water. Organization of local water supply, construction of a mine well.
5. Helminthiasis (ascariasis, trichocephalosis). General views. The development cycle of helminths, ways of spreading, deworming and preventive measures.
6. Sanitary requirements for heat treatment of food during cooking.
7. Hygiene of lighting. Requirements for lighting catering establishments, illumination. Daylight. Indicators and coefficients of natural illumination, their values for premises of public catering establishments. Artificial lighting: general, local, emergency. Sources of light. Hygienic value of lighting fixtures.
8. Separate storage of products by type at different temperature and humidity conditions. Commodity neighborhood. Optimal shelf life of the main groups of products, their recommended stocks. Conditions and terms of storage of especially perishable products.
9. Sanitary control of the quality of finished food. Braking: its stages and sequence of carrying out. Braking journal. Organoleptic research of food.
10. Heating hygiene. Hygienic requirements for heating public catering establishments. Local and central heating systems. Heat carriers, heating devices and their placement. Panel (radiation) heating, its advantages and disadvantages.
11. Hygienic requirements for production equipment, its storage and labeling. Hygienic requirements for dishes. Characteristics of the materials used - metals, glass, ceramics, earthenware, polymers.
12. Conditions for the carriage of products, requirements for transport, its technical and sanitary condition... Transportation of perishable products by type. Delivery of finished products to buffets, handouts.
13. Sanitary supervision and sanitary legislation in the field of nutrition.
14. Hygiene ventilation. Sources of air pollution in the premises of catering establishments. Hygienic requirements for ventilation. Natural ventilation, its characteristics. Artificial ventilation: general exchange, supply and exhaust and local ventilation devices. Conditioning.
15. Sanitary requirements for mechanical culinary processing of poultry and game.
16. Hygienic requirements for the layout and arrangement and area of premises in catering establishments.
17. Disinfection, methods and means. Physical method: mechanical cleaning, exposure to high temperatures, ultraviolet radiation. Chemical method: hygienic requirements for used detergents, cleaning agents, disinfectants, comparative characteristics of chlorine-containing preparations. Preparation of a basic 10% bleach solution.
18. Food products and causes of intestinal infections (dysentery, typhoid fever, cholera, epidemic hepatitis, salmonellosis). Sanitary and hygienic rules to prevent intestinal infections.
19. Personal hygiene and preventive examination of employees of public catering establishments. Sanitary documentation. The importance of observing the rules of personal hygiene: cleanliness of the skin of the body and hands, caring for the oral cavity. Sanitary clothing, its use and storage. Preventive examination upon admission to work. Diseases leading to suspension from work.
20. Hygienic requirements for production facilities. Features of the layout of the procurement shops - vegetable, meat, fish. Preparation shop, confectionery shop. Washing canteen and kitchen utensils. Cooled food waste chamber.
21. Sanitary requirements for food additives.
22. Sanitary requirements for mechanical culinary processing of vegetables, sauerkraut, semi-finished products from fresh vegetables.
23. Disinsection at catering establishments. Preventive and destructive measures. Extermination methods: mechanical, physical, chemical. Disinsection drugs, their characteristics and basic requirements for them. Fight against flies, cockroaches, red house ants.
24. The level of industrial noise in the premises of public catering establishments. Methods for improving working conditions and eliminating occupational hazards for workers in public catering enterprises (working regime, labor intensity of operations, weight of the load lifted during operation, etc.).
25. Hygienic requirements for the group of administrative and household premises, their list, planning solution and rational placement.
26. Hygienic requirements for mechanical culinary processing of meat, corned beef, meat offal. Features and sanitary conditions for the preparation of minced meat.
27. Food poisoning of non-microbial origin: poisoning with products that are poisonous in nature - mushrooms, stone fruit kernels, raw beans, some types of fish.
28. Deratization at public catering establishments: preventive and exterminating measures. Extermination of rodents: mechanical and chemical methods - drugs used.
29. Conditions of acceptance of products, accompanying documentation. List of products not accepted by public catering establishments. Conditions for weighing products, their organoleptic assessment.
30. Hygienic requirements for mechanical equipment: harmlessness of material, ease of use, availability for sanitization. Characteristics of individual machines and mechanisms performing certain technological operations.
31. Hygienic characteristic thermal equipment and basic heating methods. Modern sectional modular equipment and its sanitary and hygienic value.
32. Biohelminthiases associated with the consumption of meat (teniasis, trichinosis, echinococcosis) and fish (opisthorchiasis and diphyllobothriasis) - pathogens, development cycle. Evaluation of products contaminated with the larval form of these helminths, methods of disinfection. Biohelminthiasis prevention measures.
33. Storage of carry-over food. Sanitary and hygienic requirements for the delivery of meals at home.
34. Hygienic requirements for containers (metal, wood, polymers) and packaging materials (paper, cellophane, parchment, foil, glass, fabric, polymers).
35. Sanitary requirements for mechanical culinary processing of milk and dairy products, eggs and egg products.
36. Hygienic requirements for cleaning public catering establishments located in sewerage and non-sewerage areas from liquid and solid waste and waste. Obligatory objects of the household yard.
37. Hygienic requirements for refrigeration equipment... Sanitary characteristics of non-mechanical equipment: production tables and baths, materials used for their manufacture.
38. Sanitary requirements for heat treatment of perishable meat dishes and products.
39. Hygiene requirements for the group storage facilities... Separate storage of products by type at different temperature and humidity conditions. Cooled chambers, their number depending on the capacity of enterprises. Uncooled storage rooms. Storage of containers.
40. Sanitary regime for the preparation of cold dishes (jellies, pates, salads, vinaigrettes, etc.), prevention of secondary seeding.
41. Hygienic foundations for the design and construction of commercial premises for public catering enterprises (hall, bread slicer, buffet, washing, lobby, cloakroom, toilet rooms, premises for the sale of semi-finished products and delivery of meals at home, storage facilities).
42. Requirements for customer service.
43. Sanitary requirements for the preparation of deep-fried cream products and pies.
44. Hygienic requirements for the layout of the main groups of premises and the relationship between them, ensuring the flow of production and the elimination of oncoming and crossing paths of "clean" and "dirty" processes and flows.
45. Requirements for the sale of finished products at public catering establishments.
46. Sanitary requirements for the maintenance of premises of public catering establishments: a cleaning schedule that regulates daily, weekly and monthly measures to maintain proper cleanliness with the use of detergents and disinfectants. Cleaning equipment and storage.
47. Food poisoning of bacterial origin (poisoning with opportunistic microorganisms, botulism, staphylococcal poisoning). Measures to prevent them.
48. Hygiene of canned food and preserves. Indicators of their quality. Storage conditions. Bombage "true" and "false", reasons.
49. Mycotoxicosis. Characteristics, causes of occurrence, preventive measures.
50. Sanitary requirements for washing and disinfecting dishes, equipment, inventory. Mechanized and manual methods of washing tableware, detergents used and disinfection methods. Feature of washing cutlery and glassware. Washing and disinfection of kitchen utensils, inventory, mechanical and refrigeration equipment.
51. Hygienic requirements for the choice of territory for the construction of public catering establishments. Sanitary protection zone, sanitary breaks with objects - possible sources of pollution. Landscaping of the territory, organization of access roads, unloading areas, and footpaths. The economic zone of the enterprise and the peculiarities of its organization.
6.1. Main literature:
1. Stepanova, IV Sanitation and food hygiene: [textbook. manual for universities] / IV Stepanova. - SPb .: Troitsky Most, 2010 .-- 224 p. - + CD. ISBN 978-5-904406-08-0.
2. Venetian, A. S. Safety and hygiene of food: workshop / A. S. Venetian; FGOU VPO Volgogr. State Agricultural Academy. - Volgograd: Niva, 2010 .-- 204 p. : ill. - ISBN 978-5-85536-492-7.
6.2. Additional literature:
1. Shlenskaya, TV Sanitation and food hygiene: textbook. manual for universities / T. V. Shlenskaya, E. V. Zhuravko. - M .: KolosS, 2006 .-- 184 p. - ISBN 5-9532-0243-1.
6.3. Software and Internet Resources:
1.http: //sdo.volgau.com;
2.http: //www.cnshb.ru (website of the central scientific library);
3.http: // www. foodis.ru (Public catering: information site);
http://tourlib.net/books_tourism/radchenko.htm (Radchenko L.A. Organization of production at catering enterprises: electronic textbook).
It might be helpful to read:
- Craft from plasticine for the day of cosmonautics;
- School riddles - fun activity for kids;
- How to mold a plasticine bat step by step with a photo;
- Embroidered keyrings Embroidered keychain diagram;
- Station game "fair";
- Games in the summer day camp for primary school children;
- Camp competitions for children;
- Children's riddles about transport;