Radchenko organization of the work of public catering enterprises. Radchenko L.A. Organization of production at catering establishments. With the subject of tests

Year of issue: 2011

Genre: Economy

Publisher: Troitsky bridge

Format: PDF

Quality: OCR

Number of pages: 232

Description: In the textbook "Organization of production at enterprises Catering"Various types of catering establishments are considered, as a set of workshops and production sites included in it, premises for serving consumers and various kinds of administrative and economic services, the activities of individual departments and their relationships are studied from the point of view effective use resources of each of them and the enterprise as a whole. In addition, the issues of specialization of production, division and cooperation of labor within an enterprise, methods of establishing modern progressive technical standards, etc. are discussed in detail. food service, food hygiene, catering equipment, sanitation and hygiene, etc.
The textbook corresponds to the program of the course "Organization of production and services at a public catering enterprise" and consists of nine sections, the study of which will allow students to acquire necessary knowledge and practical skills in organizing the production activities of public catering enterprises, ensuring an increase in the stability of its work, competitiveness and a significant improvement in the quality of products.
The textbook is intended for students of technological and trade and economic universities, and may also be of interest to practitioners studying in the system of retraining and advanced training. Content of the tutorial
"Organization of production at public catering establishments"

CLASSIFICATION OF PUBLIC CATERING PLANTS

  1. Features of production and trade activities of public catering enterprises in a market economy
  2. Catering services and requirements for them
  3. The main types of catering establishments
    • Procurement enterprises: types, features of activity
    • Canteen
    • A restaurant
    • A cafe. Features of the organization of the cafeteria
    • Fast food establishments (FSP)
  4. Peculiarities retail in public catering
ORGANIZATION OF SUPPLYING PUBLIC CATERING PLANTS
  1. Role wholesale trade in the commodity supply system
  2. Supply of public catering establishments
WAREHOUSE ORGANIZATION
  1. Purpose of storage facilities
  2. Warehouse composition
  3. Space-planning and sanitary-hygienic requirements for warehouses
  4. Organization of warehouse operations
ORGANIZATION OF THE TARE FARM
  1. Purpose and classification of containers
  2. Organization of tare turnover and measures to reduce tare costs
OPERATIONAL PLANNING OF PRODUCTION AND TECHNOLOGY DOCUMENTS
  1. Operational planning of the production of procurement enterprises
  2. Operational planning in enterprises with a full production cycle
  3. Types of menus, their characteristics
  4. Calculation of raw materials and preparation of tasks for the teams of cooks. Operational control production work
  5. Technological documents for public catering products
    • Collections of recipes for dishes and culinary products
    • Technological maps
    • Technical and technological map
    • Industry standards, technical conditions and technological instructions for semi-finished products and culinary products
PRODUCTION STRUCTURE
  1. Manufacturing infrastructure
    • The relationship of production shops with other groups of premises
  2. Creation of optimal working conditions
  3. Requirements for the organization of workplaces
ORGANIZATION OF PRODUCTION
  1. Production of semi-finished products in vegetable shop procurement enterprise
  2. Organization of work of a vegetable shop at enterprises with a full production cycle
  3. Production of semi-finished products in the meat shop of the procurement enterprise
  4. Production of semi-finished products in the fish shop of the procurement enterprise
  5. Organization of the work of the poultry and offal processing workshop
  6. Organization of work of the meat and fish shop
  7. Organization of the work of shops for the completion of semi-finished products, processing of greens, fruits
  8. Hot shop work organization
    • Organization of work of the soup department of the hot shop
    • Organization of the work of the sauce department of the hot shop
  9. Organization of the cold shop
  10. Organization of the work of the culinary department
  11. Organization of flour production confectionery in catering establishments
  12. Organization of the work of the confectionery shop for the manufacture of products from different types test
  13. Organization of the work of the shop of flour products
  14. Organization of work of auxiliary production facilities
  15. Dispensing and presentation lines
    • Formation of the distribution line
    • Equipment included in the distribution and / or presentation lines
    • Heated elements
    • Cooled elements
    • Accessories
    • General requirements for all line elements
  16. Quality control of manufactured products
ORGANIZATION OF LABOR IN PUBLIC CATERING PLANTS
  1. The essence and tasks of the scientific organization of labor (NOT)
  2. The main directions of the scientific organization of labor
  3. Division and cooperation of labor in the enterprise
  4. Classification and organization of jobs
  5. Equipping workplaces
  6. Workplace planning
  7. Implementation of advanced techniques and labor methods
  8. Improving labor rationing
  9. Creation of favorable working conditions
  10. Designing rational work and rest regimes
  11. Strengthening labor discipline
  12. Professional training, retraining and advanced training of employees
RATING OF LABOR IN PUBLIC CATERING ENTERPRISES
  1. The essence and role of labor rationing
  2. Types of labor standards and their classification
  3. Standardization methods
  4. Classification of labor costs
  5. Working time photography
  6. Timing
LIST OF REGULATORY DOCUMENTS REGULATING THE ACTIVITIES OF EMPLOYEES IN THE PUBLIC FOOD SPHERE

Radchenko L.A. Organization of production at catering establishments

Chapter 2. CLASSIFICATION OF PUBLIC CATERING ENTERPRISES. FEATURES OF OPERATION

Rational placement of a network of public catering establishments

Rational placement of a network of public catering enterprises is the creation of the greatest convenience for the population when organizing public catering at the place of work, study, residence, recreation and while traveling, as well as ensuring high efficiency of the enterprise itself. In a competitive environment, the location of a public catering enterprise is of great importance, therefore, the following factors must be taken into account: the population of the city (district), the location of industrial enterprises, administrative, socio-cultural and educational institutions; presence of enterprises retail network; the purchasing power of the population and the demand for public catering products; accepted standards for the placement of a network of public catering establishments.

Modern cities are characterized by high concentration population, the density of housing development, the presence in most cases of clearly marked four main zones - industrial, housing and administrative, communal storage and recreation.

In an industrial area factories, factories and other production facilities are located. Typical for this zone is the placement at manufacturing enterprises canteens, food shops. The standard in working canteens - 250 seats per 1000 employees.

The housing and administrative zone includes residential areas, administrative, public institutions and educational institutions. This zone houses student, school, public canteens, cafes, restaurants, bars, snack bars, home delivery businesses, and food shops.

For correct organization power supply, the standard of seats must be observed:

School canteens - 250 seats per 1000 students;
- in student canteens - 180 places per 1000 students.

In the communal warehouse area all kinds of warehouses, bases, refrigerators, enterprises are located Food Industry... It is recommended to locate procurement factories, semi-finished products factories, specialized workshops for the production of semi-finished products for supplying other public catering enterprises and retail chains with their products in this zone.

In recreation areas there are parks, gardens, sports complexes, entertainment enterprises, beaches. A small number of stationary enterprises with winter and summer halls can be created here, but a significant part is occupied by summer-type enterprises (seasonal), which have a collapsible design. The main types of businesses are all kinds of eateries, cafes, restaurants, bars.

Of no small importance is the organization of pedestrian and transport systems: where large streams intersect, larger and larger numbers are placed.Depending on the population, cities are divided into: small - up to 50 thousand people, medium - over 50 and up to 100 thousand people , large - over 100 and up to 250 thousand people, large - over 250 and up to 500 thousand people; the largest - over 500 thousand people, megalopolises - over 1 million people.

When planning the opening of new public catering enterprises of any organizational and legal form, it is necessary to take into account all the factors of rational location of enterprises so that in the future the enterprise will work effectively, be in demand and become profitable. restaurants, bars, cafes, snack bars, canteens.

Depending on the size of the population, cities are divided into: small - up to 50 thousand people, medium - over 50 and up to 100 thousand people, large - over 100 and up to 250 thousand people, large - over 250 and up to 500 thousand people; the largest - over 500 thousand people, megalopolises - over 1 million people.

Residents of large cities more often use catering services at the place of work, study, as a rule, remote from their place of residence.

As the number of cities grows, the standard for the number of seats in catering enterprises per 1000 people of the urban population also grows. So, for example, if the average standard of places in the network of public catering enterprises is 28 places per 1000 people for small towns, then for large cities it grows from 36 to 50 places per 1000 people.

Rational placement of the public catering network presupposes accounting for visitors, who are much more numerous in large cities than in small ones. Experience shows that in large cities every fourth to fifth person visiting public catering establishments is a visitor.

The rational placement of enterprises is significantly influenced by the daily and periodic demand of the population. To meet daily demand, canteens, home-delivery businesses, and food shops are needed. Such enterprises are recommended to be located in places high density population with a radius of 500 m from each other, in cities with low population density - a distance of 800 m.

Products of periodic demand for consumers are mainly provided by snack bars and cafes, both general and specialized, restaurants and bars. The radius of service to consumers by such enterprises is 800 m, and for large restaurants - 1.0-1.5 km.

It is also necessary to take into account the approximate ratio (in%) between the types of catering establishments for the city: most of all snacks and cafes -40%, the number of bars increases - 20-25%, restaurants - 25-30%, the number of public canteens decreases - 5-10 %.

When planning the opening of new public catering enterprises of any organizational and legal form, it is necessary to take into account all the factors of rational location of enterprises, so that in the future the enterprise will work effectively, be in demand and become profitable.

Questions to control knowledge

1. What is a catering establishment intended for?
2. What organizational and legal forms can catering establishments have?
3. What constituent documents must a company have for registration?
4. What functions does a public catering enterprise perform?
5. What features of production and trade activities do catering establishments have?
6. What services can catering establishments provide?
7. On what grounds are catering establishments classified?
8. How are enterprises divided by the nature of production?
9. How are enterprises divided by the range of products they produce?
10. On what grounds are enterprises divided into classes?
11. What catering establishments are divided into classes?
12. What are the signs of classes.
13. How are enterprises divided by operating time?
14. How are enterprises divided according to the place of operation?
15. How are enterprises divided depending on the contingent served?
16. On what grounds are catering establishments divided into types?
17. What are the main types of catering establishments.
18. What are the requirements for catering services?
19. Give a description of a blank factory, a factory for semi-finished products.
20. Give a description of the kitchen factory.
21. What is a food processing plant?
22. What are specialized workshops intended for?
23. Describe the canteen as a type of catering establishment.
24. What are the characteristics of canteens?
25. What are the requirements for a canteen as a type of catering establishment?
26. Describe the restaurant as a type of catering establishment.
27. What are the dining cars for and what is their peculiarity?
28. Describe the bar as a type of catering establishment.
29. Describe a cafe as a type of catering establishment.
30. What is the cafeteria for and its features?
31. Give a description of the diner.
32. What specialized eateries can you name?
33. Describe specialized snack bars.
34. What are vacation companies intended for? finished products to the house, especially their organization?
35. What catering establishments are small-scale and what are the requirements for them?
36. Describe a culinary store.
37. What does the rational placement of a network of public catering establishments mean?
38. What zones are modern cities divided into?
39. Give a description of each zone and what enterprises recommend to be located in them.
40. What factors need to be considered when locating businesses?

41. What enterprises are in daily and periodic demand and how is this taken into account when placing public catering establishments?

Storage and dispensing of products

When storing raw materials and products, the requirements of sanitary standards must be observed in accordance with SanPiN 42-123-4117-86 "Conditions, storage periods for particularly perishable products." Responsibility for compliance with and control of the Sanitary Rules is borne by the heads of enterprises that produce and transport perishable products, catering and trade enterprises. Control over the observance of the Sanitary Rules is entrusted to the bodies of the Sanitary and Epidemiological Service.

Of great importance is the correct placement of goods, taking into account the maximum use of the warehouse area, the possibility of using mechanisms, ensuring the safety of personnel, operational accounting of inventory.

To prevent losses and damage to products, it is necessary to provide an optimal storage regime for goods in warehouses in accordance with their physical and chemical properties. Storage mode is a specific temperature, air velocity, relative humidity. During storage, you should strictly monitor the observance of the terms of sale of products, especially perishable ones. So, large-sized semi-finished meat products are stored for 48 hours at a temperature of 2-6 °, portioned semi-finished products without breading - 36 hours; portioned breaded semi-finished products - 24 hours, minced meat semi-finished products - 12 hours; fish of all types are stored for 48 hours at a temperature of 0-2 °; frozen fish - 24 hours at the same temperature; lactic acid products are stored for no more than 36 hours at a temperature of 2-6 °.

There are several ways to store and stack raw materials and products:

- Shelving- products are stored on shelves, racks, cabinets; with this method, it is protected from dampness, since air is accessed to the lower layers. In this way, food is stored in boxes, butter, cheese, bread, wine in bottles (in a horizontal position to wet the corks).
- Stackable- products are stored on sub-items; this is how products are stored in containers that can be stacked in a high stable pile no more than 2 m high; bags with sugar, flour are laid flat, no more than 6 bags in height.
- Box- fruits, vegetables, eggs, etc. are stored in boxes.
- Bulk- products are stored in bulk - in bins, chests, containers, bunkers without containers, and a space of 10-20 cm is left on the side of the walls and floor for free air access; in this way they store potatoes (height no more than 1.5 m), root crops (0.5 m), onions (0.3 m).

Suspension- used to store raw materials and products in a suspended state, this is how smoked meats are stored, sausages... Meat in carcasses, half carcasses, quarters is stored suspended on tinned hooks, without the carcasses touching each other and with the walls (Fig. 2).

Rice. 2. Meat hooks (gastronomic):
a - "eight"; b - "swivel"

To ensure the correct storage regime, it is prohibited to store: food products outside the warehouse (in the corridors, at the unloading site, etc.); finished products, gastronomic products - together with raw; goods that easily absorb odors (eggs, dairy products, bread, tea, etc.), - with sharp-smelling goods (fish, herring, etc.); products with empty containers.

Violation of the established rules and regimes of storage, transportation and release of goods can lead to loss of goods. They are divided into two types: standardized and non-standardized.

Normalized losses- losses within natural loss(shrinkage, weathering, crumbling, spraying, spilling). Natural loss occurs as a result of changes in the physical and chemical properties of products during storage. Natural loss rates are set for all types of products. Natural loss is written off during the inventory period if a shortage is found in the warehouse. Calculations for natural loss are made by the accounting department and approved by the director of the enterprise.

TO unstandardized losses include fight, food spoilage. These losses arise as a result of unsatisfactory conditions for the transportation and storage of products, as well as due to mismanagement of storeroom workers. Losses from battle and damage to products are formalized by an act no later than the next day after their establishment. The value of the spoiled products is collected from the guilty parties.

The release of products is one of the important finishing operations of the warehouse cycle. From the warehouses of public catering establishments, products are dispensed to production, to branches, buffets according to the requirements drawn up by materially responsible persons (production manager, bartenders). Based on the requirement, the accounting department draws up invoices, which are signed by the chief accountant and the head of the enterprise, and after the release of the goods - by the warehouse manager and the materially responsible person who received the goods. Upon receipt of products from the warehouse, their compliance with the invoice requirements for assortment, weight and quality is checked, as well as the serviceability of the container.

Before the vacation, the storekeeper opens the container, checks the quality of the goods, sorts and cleanses them. When dispensing products, the storekeeper observes the order: the goods that arrived earlier are dispensed first of all, first dry products, then from refrigerated chambers, and last of all - potatoes and vegetables.

The storekeeper is obliged to prepare measuring containers, weighing equipment, inventory, tools.

Upon receipt of the products, the financially responsible persons must make sure that the scales are in good working order, check the tare weight, product quality, the timing of the sale of the goods released, monitor the accuracy of weighing and records in the invoice.

Questions to control knowledge

1. What is the importance of a rational organization of supply in public catering?
2. What are the requirements for organizing food supplies?
3. What is the source of food for public catering establishments?
4. Name the types of wholesale bases by specialization and purpose.
5. What is the function of brokers, trade agents?
6. What is the main document that defines the rights and obligations of the parties for the supply of all types of products?
7. What are the main sections of the supply agreement?
8. Who is involved in organizing the supply of catering establishments?
9. What does the logistic approach to the work of an enterprise mean and its significance?
10. What tasks need to be solved and work performed to provide food for public catering enterprises?
11. What criteria should be considered when choosing suppliers?
12. Basic principles of commodity circulation.
13. List the main operations of the distribution of goods in public catering.
14. What does the concept of "warehouse link" mean?
15. What forms of supply are used in public catering?
16. What methods of supply are used in public catering?
17. Name the types of routes for the delivery of products, their features.
18. What role does transport play in the supply of food and its requirements?
19. How acceptance is organized food products?
20. Describe the stages of food acceptance.
21. What goods are prohibited from accepting?
22. What stocks of goods is it recommended to have it in catering establishments?
23. How is the material and technical supply of public catering enterprises organized?
24. What are the requirements for the organization of material and technical supply?
25. What is the peculiarity of the fair form of supply?
26. Describe the auction form of trade.
27. Give a description of the current standards for equipping with equipment, utensils and utensils.
28. What is the purpose of storage facilities?
29. How warehouses are divided by classification?
30. Name sequentially warehouse operations.
31. How is the area of ​​storage facilities calculated?
32. What determines the number of warehouses in public catering establishments? List them.
33. List the equipment of storage facilities.
34. List the inventory, warehouse tools.
35. What are the requirements for the layout of storage facilities?
36. What are the space-planning requirements for warehouses?

The essence operational planning consists in drawing up the program of the enterprise. Production program planning issues are dealt with by production managers (deputies), production department heads, foremen, and accountants.

4.1. Operational planning of the production of procurement enterprises

To draw up the production program of the procurement enterprise, the following data are required: the range of products (semi-finished products, culinary products, flour confectionery products); technical equipment of the enterprise; a network of catering establishments and a retail network that have entered into contracts with a procurement company or specialized procurement shops; the range and quantity of products required for these enterprises; the volume of semi-finished products produced by food industry enterprises for pre-food enterprises.

Operational production planning is carried out in a certain sequence, therefore, at each stage, it is necessary to create certain organizational conditions that contribute to the correct organization of the technological process, the rational organization of labor, and the clear performance of each employee of their duties.

An important place in the operational planning of production is occupied by the dispatch service. Operational planning of the production of a procurement enterprise and specialized procurement shops is carried out in the following sequence. Enterprises with which a contract has been concluded draw up daily orders for semi-finished products, culinary and flour confectionery products and transfer them to procurement enterprises in dispatching services (departments). Received orders in the dispatch service are summarized for all types of products and transferred to the shops in the form of a day production plan... One copy of the order is sent to the expedition for subsequent order picking. Applications are accepted the day before their execution. This is due to the fact that the production department needs to get the required assortment and quantity of raw materials and products in advance in order to carry out the technological process of manufacturing products on demand.

Semi-finished products and culinary products are produced in accordance with TU, OST, as well as the data of the Collection of norms for waste and losses during cold and heat treatment of raw materials.

To calculate the output of vegetable semi-finished products, use the formula:

where Q MP is the number semi-finished meat products of this type (pcs., portions, kg);
Q m - mass of meat (gross) from which semi-finished products are produced, kg;
β -%, taking into account specific gravity the corresponding parts of the meat (stripped) for culinary cutting;
g p is the mass of a portion of a semi-finished product, kg (according to the Collection of recipes).

Example. Determine the number of servings of azu with a net weight of 119 g, which can be prepared from 500 kg of 1st category beef. The output of the lateral and outer pieces of the hip part, used to prepare the azu, is equal to 10.1%.

The number of portions of azu = 500 ∙ 10.1 / 100 ∙ 0.119 = 424.

An example of determining the assortment and the output of semi-finished products from 6 tons of beef of the 1st category is given in table. 1, which indicates the percentage of beef meat parts, their output in kilograms, the name and quantity of semi-finished products prepared from each part. The calculation in the table is made for the first shift, which processes 60% of the daily volume of raw materials.

Calculation of the output of semi-finished products from 6 tons of 1st category beef

Name of parts of the carcass Output Name of semi-finished products Weight per serving (net) Number of semi-finished products, pcs. (servings) Actual consumption of meat for the production of semi-finished products, kg
% weight, kg
Back (thick edge) 1,7 Entrecote 120,0
Lumbar (thin edge) 1,6 Beef stroganoff 77,94
Hip part:
top piece 2,0 Rump steak 42,0
77,99
inner piece 4,5 Natural zrazy 120,0
Frying 75,0
Kebab meat 75,0
side piece Brass beef
outer piece 6.1 Azu 356,0
Scapular part:
humeral 2,0
shoulder ... 2,5 Goulash 269,94
Subscapularis 2,0 For cooking - -
Brisket (pulp) ... 2,8 Goulash 167,95
Strap 4,1 - - 246,0
Cutlet meat 40,3 Chopped steak 1418,0
Chopped cutlets 1000,0
Output of lumpy semi-finished products and cutlet meat 73,6
Bones 22,2 For cooking broths - -
Tendons, cartilage 3,2
Technical stripping and cutting losses 0,5
Storage loss 0,4
Slicing loss 0,1
Total... 100,0

At the procurement enterprise, in order to monitor the correct use of raw materials and the amount of semi-finished products produced, the head of the shop draws up an act for cutting the mass of raw materials into large-lump semi-finished products according to Form 61. The act indicates the name and quantity of raw materials received by the shop in natural and value terms, the output rate of large-lump semi-finished products according to The collection of recipes in percent and kilograms. The act is signed by the head of the shop, checked in the accounting department and approved by the director of the enterprise.

The work of the confectionery shops is carried out in accordance with the planned target for the production of products. Based on the raw materials and orders available in the pantry of the enterprise, the head or foreman of the confectionery department draws up an order-order in form 76. An order-order is a document for calculating a production assignment for the manufacture of products to order: determining the need for raw materials. The work order serves as the basis for the release of raw materials from the pantry for production (see Table 2).

table 2


Work order for the manufacture of confectionery

Item code Total, kg, l
Name Turquoise cake Prague cake Prague cake Wenceslas cake Wenceslas cake Zdenha cake Sponge cake Sponge cake Nut cake Cake Sprinkled Potatoes
Output rate, g
Ordered, quantity, im
Required amount raw materials, kg: 34,125 2,4375 36.56
dietary egg 1st category yolk 10.062 3,437 0,2455 2,205 15,95
protein 18,711 18.71
melange 1,9495 42,168 3,012 28,296 26,862 2,442 8.811 8,33 119.9
premium butter 27.293 1,9495 29,24
butter of the highest or 1st grade 23,793 2,163 6,815 32,37
butter supreme. 1st grade, amateur 27,999 61,362 4,383 39.204 11,304 144.25
natural milk 26,838 1,917 17.154 45.9
condensed milk 14,28 1.02 9,515 0,865 3,528 2.725 21,9
cream 6,705 6,7
agar 0,225 0,225
vanillin 0.0042 0.0003 0.0045
lemon acid 0,045 0.045
rum essence 0,027 0.033 0,003 0,055 0.072
powdered sugar 12,694 1.154 3.078 4,49 21,42
salt 0,072 0,072

granulated sugar 37,174 29,988 2.142 62,734 4,481 43,317 26.939 2.449 6.876 4,9 95 221.4
essence 0.035 0,0025 0.090 0,165 0,015 0,027 0,05 0,39
vanilla powder 0,158 0,287 0,0205 0.231 0,021 0,07 0,78
starch 3,836 0.274 2.448 3,223 0.293 11,07
nuts 4,797 5,446 0,389 4.851 4.743 20.23
syrup 1.134 0,081 5,292 0,373 2,286 0,684 9.86
jam 6,573 0,4695 7,04
canned fruits 18,662 1,333 13,842 33.84
chocolate icing 2.277 1.428 0,102 3,8
cocoa powder 5.166 4,403 0,3145 4,214 0,301 1.971 0,22 0.02 0,305 16,9
candied fruit 1,98 0.18 2,2
lemon wedges 1,44 1.44
wine 1.026 3,066 0.219 2,691 3,344 0,304 0.036 0,025 10.7

Accepted by the head of the shop (signature)

Chapter 4. OPERATIONAL PLANNING OF PRODUCTION AND TECHNOLOGICAL DOCUMENTATION

4.2. Operational planning in enterprises with a full production cycle

Each catering establishment must have a monthly turnover plan, based on this plan, a production program for the day is drawn up.

In restaurants, where the assortment of dishes is very large, the menu mainly includes customized a la carte dishes, so it is difficult to plan in advance the number of dishes released, but, taking into account the past experience, in a restaurant it is possible to plan the release of the number of semi-finished products (when processing meat, poultry, fish) and how much food needs to be received from the warehouse per day.

At catering establishments with a certain contingent of consumers (canteens at industrial enterprises, educational institutions, children's institutions, rest homes, etc.), you can more clearly plan the work of production for each day.
Operational planning of production work includes the following elements:

Drawing up a planned menu for a week, a decade (cyclical menu), on its basis the development of a menu plan reflecting the daily production program of the enterprise; preparation and approval of the menu;
- calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;
- registration of a bill of lading for the release of products from the pantry for production and receipt of raw materials;
- distribution of raw materials between workshops and definition of tasks for cooks in accordance with the menu plan.

The first stage operational planning is the preparation of a planned menu. The presence of a planned menu makes it possible to provide a variety of dishes on days of the week, to avoid repetitions of the same dishes, to ensure a clear organization of the supply of raw materials and semi-finished products, timely sending applications to wholesale depots, industrial enterprises, properly organize technological process cooking and labor of production workers. The planned menu indicates the assortment and the number of dishes of each item that can be prepared for this enterprise by day of the week or decade. When drawing up a planned menu, the qualifications of cooks, consumer demand, the possibility of supplying raw materials and the seasonality of raw materials, and the technical equipment of the enterprise are taken into account.

The second and main stage operational planning is the drawing up of a menu plan. The menu plan is drawn up by the production manager on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.

It contains the names of dishes, recipe numbers and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

The main factors that must be taken into account when drawing up the menu include: the approximate range of products recommended for catering enterprises, depending on its type and type of diet provided, the availability of raw materials and its seasonality.

An approximate assortment of dishes (assortment minimum) is a certain number of names of cold dishes, hot dishes, drinks typical for various catering establishments (restaurants, canteens, cafes, etc.).

An approximate assortment of manufactured and sold products for canteens is given in table. 3.

Radchenko L.A. 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, the peculiarities of the technology of its manufacture, the scale of production, the form of production relations with other enterprises.

By production structure enterprises can be attributed to the following types: pre-production, manufacturing semi-finished products of varying degrees of readiness for supplying them to pre-food shops, culinary stores and retail: 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.

Workplaces are organized in workshops, departments, production areas.

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 the 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 - intended for the processing of products, raw materials (semi-finished products) and the release of 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 department, 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 warehouses must be impassable, the entrances to the production and household 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 production facilities?
5. How to check if the area of ​​the workshop where you work meets the standard?
6. What factors determine the microclimate in production 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, while 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 workplaces 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 universal 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 employee 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 the 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 °. In this sector of the view is located 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 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 technological lines of 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 a vegetable shop 0,8

Each workplace must be provided with a sufficient number of tools, equipment and utensils. Dishes and implements 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 the technological process of 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 the tenants 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 are engaged in homogeneous work during the working day, 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, 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 (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 rates of 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 condition 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 it used for processing meat in large meat shops 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 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 assortment 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 portions, 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 enterprises of medium and small capacity.
34. How is work organized in the fish shop?
35. What is the peculiarity of organizing the work of the meat and fish shop?
36. How is the process of processing meat organized in meat and fish shop?
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 the finishing of 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 poultry processing organized in the semi-finished product processing workshop?
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 for processing greens.

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 category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 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 preparation of 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 preparing different types of broths of different concentrations.
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 set depending on the type of enterprise and its operating mode. When the duration of the enterprise is 11 or more hours, the shop workers 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 workshops 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 design of complex dishes (aspic, stuffed fish, galantine, assorted fish and meat, jelly, 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 to the trading floor, 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 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 the 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 security measures established by medical and biological requirements and sanitary standards are imposed on 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 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 selecting full-fledged boilers for cooking porridge of various consistencies? 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 part of 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 department?
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 shops, 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;
- know the commodity characteristics of raw materials, types of flavoring and aromatic substances, rippers and dyes allowed for the manufacture of confectionery;
- to 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 of 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 confectionery 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 manufactured in small and high capacity confectionery shops?
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 followed 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 shops (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 implementation ready 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.

Dispensing is an important area of ​​production, since it is here that the production process ends when the finished product is dispensed. The indistinct work of the dispenser can lead to a decrease in the quality of ready-made meals and impairs the service of visitors.

The distribution should have a convenient connection with the hot and cold shops, trading floor, a 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 enterprises, when the sales area is open for a long time, the dishes are dispensed 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.

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