Organization of production and service at food enterprises. Usov V.V. Organization of production and service at public catering establishments - file n1.doc. Specification for the supply of publications for the municipal cultural institution "centraliz"

1 Classification and typification of an enterprise Catering in accordance with GOST R 50762-2007. Current state and the development of the food industry in the country POP - an enterprise intended for the production of food. products, flour confections. and bakery publications, their sales. and organization consumption. Types of pop - type of enterprise. With characteristic features service, assortment of sales. clinical production and technical equipment. Pop class is a set of distinctive features of an enterprise of a particular type, characterizing the quality of services provided, the level and conditions of service. Pop classification: depending on the nature of their activities - - enterprises organizing the production of OP (prepared) products with the possibility of delivery to the consumer - enterprises organizing the production of products, sales and organization of consumption (on site, takeaway, with the possibility of delivery) - enterprises organizing the sale of products ( with the possibility of consumption) - buffets. cafeterias. - catering enterprises - enterprises that organize delivery and service to consumers in hotel rooms and other accommodation facilities. Typing: restaurant, cafe, bar, canteen, snack bar, enterprises fast service, buffet, cafeteria, coffee shop, culinary store. Restaurant– POP with a wide range of complex dishes. including custom and branded. wine, vodka, tobacco and confectionery products, increased level services in combination with the organization of recreation. Restaurants are distinguished: 1) by the range of products sold - non-specialized and specialized (fish, beer, with national cuisine or cuisine foreign countries); 2) by location - a restaurant at a hotel, train station, recreation area, carriage - restaurant, etc. 3) according to the interests of consumers (club, sports restaurant) 4) by methods and forms of service (with service by waiters, with service according to the " buffet", catering restaurant) 5) according to the composition and purpose of the premises - stationary and mobile (restaurants on sea and river boats, on trains) Bar– POP with a bar counter, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, hot and cold snacks and dishes in a limited assortment, purchased goods. Bars are distinguished: 1) by the range of products sold and method of preparation - milk, beer, wine, coffee, cocktail - bar, grill - bar; 2) according to the specifics of consumer service and leisure activities - video - bar, variety show - bar, bar - night club etc. 3) by location - in residential and public buildings, in detached buildings, hotels, train stations. 4) according to the interests of the consumer (sports bar) Restaurants and bars according to the level of service and the range of services provided are divided into 3 classes - luxury, highest and first, which must correspond to the following. requirements: 1) luxury- sophistication of the interior, high level of comfort, wide selection of services, assortment of original, gourmet, custom and specialty dishes, food for restaurants, wide selection of custom and specialty drinks, cocktails for bars; 2) Higher- originality of the interior, choice of services, comfort, variety. assortment of custom-made signature dishes and drinks; 3) First- harmony, comfort, a certain choice of services, a varied assortment of specialties, products and drinks of simple preparation, incl. custom and branded. Cafe– enterprise for organizing catering and recreation for consumers, providing a limited range of products compared to a restaurant. They implement branded custom-made dishes, food and drinks. Cafes are distinguished: 1) by the range of products sold - non-specialized and specialized (ice cream cafes - confectionery cafes, dairy cafes) 2) by the contingent of consumers and interests - cafes - youth, children's, etc. 3) by location 4) by methods and forms of service (waiters, self-service) 4) by the time of operation (permanent and seasonal) 5) by the composition and purpose of the premises (drive-in cafe, car-cafe) Dining room– public food service or serving a certain contingent of consumers, producing and selling dishes in accordance with a menu varied by day of the week. Canteens are distinguished: 1) by the range of products sold - those selling products and drinks of mass demand, dietary, vegetarian; 2) according to the population of consumers served – school, student, etc.; 3) by location - publicly available, at the place of study or work. 3) on the organization of production - working on raw materials, on semi-finished products, mixed type, canteens and dispensers. Snack bar– POP with a limited assortment of dishes that are easy to prepare and intended for quick service to consumers, with the possible sale of alcoholic products. Snack bars are divided: 1) according to the composition and purpose of the premises - stationary and mobile. 2) according to the time of operation - permanent and seasonal Fast food establishment– POP selling a narrow assortment of dishes, products, drinks of simple preparation, usually from semi-finished products high degree readiness. They are distinguished by: 1) the range of products sold - specialized and non-specialized (dumplings, pancakes, pies) 2) by the composition and purpose of the premises - stationary and mobile. 3) by operating time - seasonal, permanent Buffet– pop, located in residential and public buildings, selling, for on-site consumption, a limited range of food products from semi-finished products of a high degree of readiness (+ cold dishes, snacks, hot dishes, purchased goods). They are distinguished: 1) by location (in residential, industrial buildings...). 2) according to the composition and purpose of the premises - stationary and mobile (auto-buffet, buffet on sea vessels) 3) according to the time of operation - permanent, seasonal Cafeteria– a pop-up shop, equipped with a buffet or bar counter, selling hot drinks for on-site consumption, a limited range of high-prepared semi-finished products…. coffee house– pop, specializing in the production and sale of a wide range of hot drinks from coffee, cocoa and tea, flour dishes and bakery and confectionery products, culinary products from high-prepared semi-finished products in a limited assortment, alcoholic products and purchased goods. at tables, waiter service. A culinary store is a pop-up store that has its own culinary production and sells culinary products, baked goods, bakery and confectionery products, and purchased food products. It is allowed to organize a cafeteria in the hall of a culinary store. Development concept consumer market and services of the city of Krasnoyarsk for 2011–2015 is based on the results of the implementation of the Concept for the development of the consumer market of the city of Krasnoyarsk for 2008–2012 and determines the development strategy for the period until 2015. The concept is aimed at creating conditions for the effective development of consumer market infrastructure, ensuring price and territorial availability of a wide range of goods and free choice of services in compliance with the conditions of quality and safety guarantees, the formation competitive environment and support Russian manufacturers goods. One of the most dynamic and promising segments of the public catering market is the segment of democratic chain restaurants, aimed primarily at the middle class. Analysis of the Group's activities allows us to conclude that the Group's performance results, in general, exceed the industry average growth rates, which is certainly a positive factor. The high dynamics of the restaurant market is associated with the growth of incomes of the population as a whole, with the development of a culture of visiting restaurants. At the same time, the public catering sector is developing extremely heterogeneously. Some segments of the public catering market, such as coffee shops, sports bars, fitness bars, and catering services, are not widespread in most regions. A catering enterprise can specialize: in national cuisine, in specific types of cuisine (vegetarian, dietary, religious, etc.), in certain types drinks (beer restaurants, tea houses, coffee shops), in certain ways of organizing leisure time (sports bar, music cafes etc.). Depending on the specialization, the contingent of consumers and the purpose of visiting a food establishment changes, the process of producing culinary products, serving consumers, and organizing leisure time is organized differently. However, the main purposes of the visit (or benefits received by the consumer) may be different. This is determined, first of all, by a person’s value system. In a more universal version, the consumer’s goals can be divided into: to eat well, or as quickly as possible (option - healthy); eat for a minimal price; spend time, meet, organize leisure time; show your belonging to a certain social group. The market for public catering services is a complex structure, characterized by a large number of relationships between the entities operating in it. Accordingly, the conditions of this market are a complex and rapidly changing phenomenon. It consists of many individual elements and actions, the development of which is subject to probabilistic laws and is measured by a certain range of qualitative and quantitative characteristics. To determine the direction of business development, the following criteria are of key importance: type of food establishment, region, specialization, main purpose of visit, average bill size. In 2014 restaurant market Krasnoyarsk was actively developing. Despite the fact that the market volume grew slightly - by 102% (in January-September 2014), the number of establishments increased from the beginning of the year by 7% and amounted to 581 as of November 2014. Due to the unfavorable economic situation and rising prices for products, the profitability of the business began to decline. Restaurateurs are thinking about increasing the average bill and have suspended plans for new projects. The key market trends were: 1 In January-September 2014, the turnover of the public catering market in the Krasnoyarsk Territory increased slightly by 102% (for comparison: the dynamics of January-September 2013 to January-September 2012 - 119 %). According to Krasnoyarskstat, in the first 9 months of 2014, the market volume in the region amounted to 13.6 billion rubles. The main reason for the decline in market development dynamics is the geopolitical situation and the economic downturn, which lead to a decrease in purchasing power. 2 Since mid-2014, the average bill in cafes and restaurants in Krasnoyarsk has decreased by 25-30%. Restaurateurs note that the unfavorable economic situation in the country does not affect traffic; some holdings even talk about an increase in the number of visitors. However, customers of establishments have reduced their expenses on going to cafes and restaurants by an average of a third. Experts note that with rising costs, including rising prices for products due to sanctions, this has noticeably hit business profitability. Figure - Structure of the public catering market in Krasnoyarsk according to the type of cuisine in 2014, % 3 In Krasnoyarsk, the number of public catering establishments increases every year. This happens both through new projects and through the replication of existing ones. Large restaurant holdings are especially active. For example, over the past 1.5 years, Bellini Group has launched its fifth pizzeria, Pertsy, the Yakitoria restaurant. Berry wood family opened the Franky Woo bar, the gastropub “Lie Down in Bruges” and the Green Villa Pizza pizzeria. The Krasnoyarsk district has expanded the Big Yorker network with two new points. Three new establishments were opened by restaurateur Evgeny Ponomarev. According to ISS 2GIS, as of January 2012, there were 462 catering establishments operating in the city, in January 2014 - 543, in November 2014 - 581. Note that due to the lack of quality space in the city center and the development of infrastructure in residential areas, new establishments are increasingly opening outside the center. 4 Transnational restaurant companies are strengthening their positions in Krasnoyarsk. Thus, in August 2014, the first Burger King establishment opened in the city. The company has indicated its intentions to launch five more restaurants by mid-2015. KFC plans to open more than 10 new establishments in Krasnoyarsk within several years. McDonald's Corporation confirmed its plans to start operating in the city. Interest international companies due to both the logic of market development and the holding of the Universiade 2019. However, experts note that at the moment the city’s restaurant market belongs to local players, whose share is at least 60-65%. 5 Over the past year, the food delivery segment in Krasnoyarsk has been actively developing - dynamics of at least 130%. According to ISS 2GIS, as of November 2014, there were more than 200 companies in this segment, including those with offline restaurants. In addition, three federal services for online ordering and delivery of food from city restaurants - Leverans, Foodpanda, Restoratti - opened their representative offices in the city. The main reasons for the dynamic development of the segment are the low average bill, the growth in the number of Internet users, and the lack of free time among people. It should be noted that for offline restaurants, food delivery also serves as a tool to increase guest loyalty, as well as expand the circle of visitors.

Introduction

Public catering is a branch of the national economy, the basis of which is enterprises that produce culinary products, characterized by the unity of forms of production and consumer service organizations and differing in types, specialization, and markup categories. The main direction of development of public catering at the present stage includes: ensuring, in accordance with scientifically based standards, the nutritional needs of workers at the place of work (at manufacturing enterprises, in institutions); development of a network of catering establishments in secondary schools, colleges, higher and secondary special education educational institutions, a network of dietary canteens, fast food establishments, shops, delis to provide the population with semi-finished products, culinary and confectionery products for home consumption, leisure activities.

Improving production organizations in public catering is associated with the introduction of industrial technology for the production of semi-finished products and culinary products of a high degree of readiness on the basis of relatively large procurement enterprises of the public catering system and enterprises Food Industry and comprehensive targeted supply of these products to canteens, restaurants, cafes, snack bars, and culinary stores.

The specificity of the industry lies in the maximum provision of catering services to various groups of the population, which is achieved by bringing enterprises as close as possible directly to consumers.

TO social forms division of labor enterprises in public catering include specialization, concentration and cooperation of production. Concentration in public catering refers to the process of concentrating the means of production and workers in large-capacity enterprises or workshops.

Specialization involves the organization of production in specialized enterprises or workshops designed to produce a certain homogeneous range of products (confectionery, flour, culinary products, semi-finished products).

Concentration and specialization of production presuppose the establishment of organizationally and economically justified production links between enterprises that jointly produce certain products, i.e. cooperation.

Industrialization acts as the main direction in organizing the production of public catering products at the present stage.

In the field of improving production organization processes, the basis is the industrialization of public catering, which should be understood as the centralized organization of the production of semi-finished products of a high degree of readiness and ready-to-consume culinary products on the basis of procurement enterprises using molasses-mechanized, auto-mechanized lines and other types of efficient equipment,

Industrialization assumes that the bulk of public catering enterprises with halls function as pre-cooking enterprises, where the basis production function All that remains is to bring the products to a state of culinary readiness for the purpose of further sale of consumption.

Scientific and technological progress is the most important source of growth in labor productivity and improvement in product quality.

Achievements of scientific and technological progress contribute to resource conservation, reduction of material and energy intensity of products, and increased efficiency of capital investments and fixed assets. The introduction of achievements of the scientific and technical process in public catering should be considered as a complex task associated with the main functions performed by enterprises in the industry.

The main directions of scientific and technological progress, ensuring the efficiency of organizing sales and consumption processes, include:

1. Introduction of dispensing equipment for mechanized lines for the acquisition and distribution of complex food rations (for free choice of dishes) and corresponding sets of dispensing equipment (when served by waiters). The dispensing equipment includes mobile digester boilers, mobile heating cabinets and food warmers, carts with a squeezing device for dishes.

2. Production and widespread introduction of equipment for the preparation and dispensing of products at specialized fast food enterprises.

3. Wide application vending machines for the sale of various groups of goods and the organization of specialized cafes (snack bars) vending machines that provide high throughput enterprises, especially in places with the largest concentration of potential consumers.

4. Organization of mechanized washing departments ensuring the use of effective means for transporting and processing used tableware and cutlery large enterprises.

5. Use of tableware and disposable cutlery in public catering establishments.

Technical progress in the industry is associated with the need to use electronic computer technology for analysis and planning economic activity definitions energy value products and their original quality for the preparation of ready-made food rations, components and distribution of ready-made meals.

1. Characteristics of catering establishments

A public catering establishment is understood as a trade and production unit (canteen, restaurant, cafe, snack bar, bar, etc.) that performs the functions of providing the population with food (production of culinary products, their sale and organization of consumption in the form of a full ration of dishes or their types) , as well as organizing leisure activities for the population.

The peculiarity of the activities of public catering enterprises is that the processes of production, sales and organization of consumption are organically connected and, as a rule, coincide in time. It is in the unity of production and organization of consumption that the specific feature of public catering, its functional purpose, lies.

At the same time, public catering enterprises must solve the main task - to most fully satisfy the population's food needs in accordance with the requirements of a scientifically based balanced diet.

Difference between retail trade food products and public catering is that trade sells products and goods, and public catering organizes their consumption.

Due to the specifics of the products they sell, public catering enterprises, as a rule, deal with direct consumers (with the exception of certain cases of selling meals at home). Culinary stores (departments) perform similar functions to retail establishments.

The functions and features of food service production may vary depending on the level of development of the industrial base, including the food industry that produces products to supply food services. In this regard, in the future it is possible to maintain two functions: sales and organization of consumption. Currently, such functions are also inherent in dispensing enterprises.

The activities of public catering establishments are characterized by the following conditions:

the range of manufactured and sold products directly depends on the nature of consumer demand, and it has its own specific characteristics at manufacturing enterprises (depending on the intensity of labor), in educational institutions, recreational, sports and tourism institutions;

The demand for food products and services and its changes depend on the season, time of day, days of the week. For example, in the summer, the demand for vegetable dishes, cold soups, soft drinks and ice cream increases.

In addition, demand in cities and towns is influenced by age and demographic composition, regional or national characteristics.

A characteristic feature of products produced in public catering establishments is their short shelf life. Therefore, the preparation of ready-made meals and culinary products should be carried out in relatively small batches, taking into account sales schedules. When serving stable contingents (in production enterprises, institutions, educational institutions, sanatoriums, boarding houses, etc.), planning rhythm in the sale of products is possible; in all other cases, organizing rhythmic work is complicated by the fact that the flow of consumers in public catering establishments is uneven not only in terms of days of the week, but also by hours during the day.

The activities of public catering establishments are associated with the need to strictly take into account sanitary and hygienic requirements for the organization of production and technological processes: compliance with commodity proximity when storing products, avoiding the intersection of technological flows finished products and semi-finished products, clean and used utensils, creating optimal lighting conditions in workplaces, efficient systems ventilation in rooms and at each workplace. The production and sale of culinary products consumed by the population requires constant sanitary control over the quality of products, compliance by each employee of the enterprise with sanitary rules established by health authorities.

Public catering enterprises, in accordance with the target functions they perform, are divided into two main groups: enterprises directly related to serving the population, which have halls, and enterprises for the centralized production of semi-finished products, culinary, flour and confectionery products (procurement enterprises) intended to supply these products to a network of enterprises serving the population.

The diversity of public catering establishments is illustrated by their classification, which is based on the following characteristics: contingents served; range of products sold and types of services for the population; volume and nature of services; level of comfort and quality of service; forms of production organization; frequency (timing) of operation throughout the year; degree of mobility (place of functioning); way of locating enterprises in buildings.

Depending on their purpose in the service system, enterprises are divided into enterprises serving organized (stable) contingents (working in production enterprises and institutions; students in secondary schools, secondary and higher educational institutions; vacationers in rest homes, boarding houses, sanatoriums, etc.), and publicly accessible enterprises that directly serve residents and guests of cities and towns during their stay within the reach of the relevant enterprises. Public catering establishments also include public catering establishments at city and village hotels, cultural institutions, sports facilities, leisure centers, etc.

Based on the range of culinary products and types of services provided to consumers, a distinction is made between universal and specialized enterprises.

Universal enterprises produce and sell a varied assortment of dishes, providing a full diet (breakfast, lunch, dinner) or one of its types, as well as organizing leisure time in the evenings, weekends and holidays(restaurants, cafes, snack bars). Specialized enterprises carry out the production and sale (or only sale) of a homogeneous assortment of dishes and drinks (snack bars - dumplings, sausage, flour, pancake, fish; cafes - ice cream, confectionery, etc.) or serve a certain contingent of visitors (cafes - youth, children's, theatrical, family leisure, etc.).

In accordance with the volume and nature of services, level of comfort and quality of service, enterprises are divided into five markup categories: luxury, highest, I, II, III. Luxury businesses (usually restaurants) are characterized by wide choice custom and signature dishes of complex preparation, the maximum level of comfort of service, a unique architectural and artistic design for the interior of premises for visitors (lobby, antechamber, hall, bar). TO highest category include restaurants, cafes, bars, and other enterprises that are distinguished by the complexity of the range of prepared products, the high level of organization of customer service and the architectural and artistic design of the lobby, halls, and other service premises. Category I includes restaurants, cafes and pastry shops, cafes with special programs (youth, theater, literary, etc.), specialized eateries, bars and buffets at leisure centers and cultural and sports institutions (cinemas, theaters, stadiums, etc.). Category II includes public canteens (including dietary ones), cafes organized in the evening on the basis of canteens, specialized snack bars, and stationary buffets. Category III - canteens, buffets, cafes, snack bars at industrial enterprises, institutions, educational institutions.

Based on the frequency (timing) of operation during the year, enterprises are divided into permanent (year-round) operating and seasonal, operating only during certain periods of the year. Seasonal enterprises, as a rule, are organized in resort towns, recreation areas of cities and towns, and on highways. Year-round businesses can also increase their capacity with seasonal locations. A seasonal network can be created by any type of enterprise, depending on specific conditions.

According to the degree of mobility, public catering establishments can be stationary, associated with a permanent place of operation, and mobile - canteens, drive-in cafes, auto buffets, dining cars, ship restaurants.

All public catering enterprises, according to the forms of organization of production, depending on the type of main initial products used for the production of ready-made dishes and products, are divided into pre-cooking, working on semi-finished products of a high degree of readiness, dispensing, working on ready meals and products; as well as enterprises working on raw materials (with a complete production cycle). When forming a network of public catering establishments in cities and towns, all public catering establishments in cities and towns, all direct service public catering enterprises in the form of organization of production must be provided for pre-preparation. Distribution enterprises are organized, as a rule, to serve small stable contingents at production enterprises, institutions and educational institutions. Enterprises with a complete cycle (based on raw materials) can be created in cases of temporary absence of a centralized production base, as well as in hard-to-reach areas, on highways, in suburban recreation areas, etc.

According to their functional purpose, types of services provided, specific forms and methods of service, composition and area of premises, enterprises are divided into the following types: canteen, restaurant, cafe and snack bar.

The restaurant is the most comfortable catering establishment in which catering is combined with relaxation. The restaurant provides consumers with a wide range of dishes, drinks, and complex confectionery products. Restaurant menus include a la carte and specialty dishes, drinks, and confectionery. Signature dishes should reflect the characteristics of national cuisine and the thematic focus of the enterprise. Some of them are served by waiters with final preparation operations carried out in the presence of consumers. If the production has the appropriate products, orders for the production of dishes not included in the menu are accepted.

For luxury and highest category restaurants, tableware and cutlery are mainly made to order; china must have the restaurant logo. Luxury and high category restaurants use metal dishes and cutlery made from of stainless steel advanced cutting group, and in restaurants of categories 1 and 2 - stainless steel. When serving banquets and receptions in luxury and highest category restaurants, they use metal dishes and cutlery made of cupronickel, and crystal dishes.

Table linen (tablecloths, napkins) are used in white or colored, taking into account the artistic design of the table setting and the interior features of the room. Acceptable use various types hand finishing (lace, embroidery). In restaurants of categories 1 and 2, instead of tablecloths on tables with polyester-coated surfaces, individual linen napkins can be used for serving. Furniture for luxury restaurants is manufactured according to individual orders, and for other enterprises they are selected in accordance with the interior of the halls. Two-, four- and six-seater tables with a soft surface (square, rectangular, round or oval), soft armchairs or chairs, utility tables, sideboards for waiters, etc. are used. The halls must be beautifully decorated, designed in a certain style, corresponding to the name of the restaurant.

Service is provided by waiters, head waiters, bartenders with special training, and food and drinks are prepared by highly qualified chefs. In restaurants serving foreign tourists, employees must possess one of foreign languages to the extent necessary to perform their duties. Service personnel must have a uniform uniform of clothing and shoes.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at congresses, meetings, and conferences, a full meal ration. On pre-holiday Saturdays and Sundays, restaurants organize family dinners, tastings of national cuisine, theme evenings, cater for weddings, anniversary celebrations, and friendly meetings.

Provide restaurants and Additional services: selling lunches for scrap, selling semi-finished products, culinary and confectionery products, accepting pre-orders for preparing dishes for family celebrations and serving guests at home, consulting the population on cooking technology and table setting.

In luxury restaurants (at hotels), in restaurants of the highest and 1st categories, set breakfasts and lunches are served during the daytime. In addition, consumers are provided with a variety of mass-meal meals and snacks not included in these lunches and breakfasts. In the evening, concert and variety performances and performances by musical ensembles are organized.

Luxury restaurants can be located in historical and architectural monuments, protected areas, resorts, administrative and entertainment complexes. Such restaurants are distinguished by a special architectural and planning solution and provide consumers with the maximum level of comfort.

Restaurants of the highest category are located in public and administrative buildings, entertainment complexes, resorts, hotels of the highest category, at commercial air terminals, and restaurants of the 1st category are located in public, administrative and entertainment complexes, resorts, hotels, train stations and water marinas.

2. Calculation part

Determining the capacity and production program of the enterprise.

The calculation of the number of visitors is determined by the formula:

N = P * S ,

where N is the number of consumers P is the number of seats

S – turnover rate per one seat in the visitors’ hall per day S = 7 people

N = 50*7= 350 people.

We determine the number of dishes sold per day using the formula:

n = N * m ,

where n is the number of dishes per day m is the coefficient of food consumption

public catering assortment production dish

m = m cold + m per.bl. + m second.bl. + m next

2,8 0,4 0,75 1 0.65

n = 350 * 2.8 = 980 dishes

980 – 2.8 x cold. = 980*0.4/2.8=140 dishes

x cold – 0.4 980 – 3 x cold. = 980*0.75/2.8=263 dishes

x per.bl.. – 0.6 980 – 2.8 x cold. = 980*1/2.8=350 dishes

x t.bl.. – 1

980 – 2.8 x cold. = 980*0.65/2.8=228 dishes

x sl.. – 0.65

Percentage of dishes for the canteen at a manufacturing enterprise:

Cold dishes: fish -25% meat -30% vegetables -35% milk and fermented milk -10%

Soups: dressing -75% clear -15% milk, cold, sweet - 10%

Second hot courses: fish -20% meat -55% vegetables -5% cereals -10% sweet and hot - 10%

Let's calculate the number of dishes:

Cold dishes:

140 - 100% X fish. =140*55/100= 77 dishes

X fish. - 25%

756 - 100% X meat. = 756 ∙ 30 / 100 = 227 dishes

X meat. - thirty%

756 - 100% X ov. = 756 ∙ 35/100 = 265 dishes

756 - 100% X ov. =756 ∙ 10/100

X sour - 10%

First meal:

504 - 100% X= 504 ∙ 15 / 100 =76 dishes

X prose - 15%

504 - 100% X= 504 ∙ 75 / 100 =378 dishes

X zap. - 75%

504 - 100% X = 504 ∙ 10 / 100 = 50 dishes

X mol, hall, sl. - 10%

Second hot dishes:

1008 - 100% X= 1008 ∙ 20 / 100 =202 dishes

X fish. - 20%

1008 - 100% X= 1008 ∙ 55 / 100 =554 dishes

X meat. - 55%

1008 - 100% X= 1008 ∙ 5 / 100 =50 dishes

X vegetable - 5%

1008 - 100% X= 1008 ∙ 10 / 100 =101 dishes

1008 - 100% X= 1008 ∙ 10 / 100 = 101 dishes

X horizon, sl. - 10%

Minimum range of dishes

Production rate

Beef cutting – 72kg/state. lamb – 58kg/state. pork – 107kg/state.

Cutting into portioned semi-finished products 1000 pcs/shift

Cutting small-sized semi-finished products 60 kg/shift

Products made from cutlet mass 800 pcs/shift

Fish processing 10kg/hour

Boning with sirloin meat separation 90kg/shift

Plan - Menu

Recipe collection no.

Name of dishes

Total

Sales hours

Responsible

9-11

12-16

Cold dishes

Marinated fish

Squid with mayonnaise

Herring with onions

Assorted meats

Poultry aspic

Delicious salad

Salad "Meat"

Salad "Spring"

Salad "Capital"

Gogoshary

Cheese "Russian"

Cottage cheese with cream

Hot appetizers

Kidneys in Russian

First courses, soups

Meat broth

Borscht with beans

Homemade noodles

Solyanka meat

Second courses

Fish in Russian

Grilled fish

Shrimp with rice

Beefsteak with egg

Beef shish kebab

Escalope with fried potatoes

Entrecote with fried potatoes

Azu in Tatar

Chicken tabaka

Vegetable cabbage rolls

Sweet hot dishes

Vanilla soufflé

Apple pudding with nuts

Toasts with fruits and berries

Side dishes

boiled rice

Mashed potatoes

Stewed cabbage

Hot drinks

Name of dishes

Total

Cold dishes

Marinated fish

Squid with mayonnaise

Herring with onions

Assorted meats

Poultry aspic

Delicious salad

Salad "Meat"

Salad "Spring"

Salad "Capital"

Gogoshary

Milk and lactic acid products

Cheese "Russian"

Cottage cheese with cream

Hot appetizers

Kidneys in Russian

Boiled scallop with sauce

Goose neck with onion sauce

First courses, soups

Meat broth

Borscht with beans

Homemade noodles

Solyanka meat

Second courses

Fish in Russian

Grilled fish

Fish stewed in tomato with vegetables

Shrimp with rice

Beefsteak with egg

Beef shish kebab

Escalope with fried potatoes

Entrecote with fried potatoes

Azu in Tatar

Chicken tabaka

Vegetable cabbage rolls

Sweet hot dishes

Baked apples with whipped cream

Vanilla soufflé

Apple pudding with nuts

Toasts with fruits and berries

Side dishes

boiled rice

Mashed potatoes

Stewed cabbage

Hot drinks

Tea with milk

Oriental coffee

Cold drinks

Orange drink

Drink "Petrovsky"

Flour and confectionery products

Cheesecakes with cottage cheese

Belyashi with meat

Pancakes with sour cream

Fried pies with potatoes

Wheat bread

Calculation of the number of employees

R 1 = ∑ WITH___ Nv*גּ

R 1 – number of workers employed in the production operation (persons).

C – quantity of manufactured products (pieces, kg).

Nv – the norm of production for a working day of normal duration.

גּ – coefficient taking into account the growth of labor productivity.

N1 = 1.2*1.59 = 1.908 – 2 people.

We install in the workshop

1. Refrigerator

2. Universal drive

3. Mechanical meat grinder

4. Catlet forming machine

5. Fish cleaning device

6. Fish cleaning table

7. Production tables

8. Washing tub

9. Table with built-in washing tub

10. Burning forge

11. Cutting chair

Calculation of mechanical equipment

Q tr = C ty

ty = T*ny, where

Q tr – required machine productivity (kg/h, pcs/s)

C – number of products or products processed over a certain period of time

ty – conditional operating time of the machine in hours

T – duration of work of the workshop

ny – conditional coefficient of machine utilization (n = 0.3; 0.5)

Based production calculations Using current reference books, we select an available machine with a productivity close to the required one, then determine the actual operating time of the machine and its utilization rate.

t f= c a

n f= t t

n= n f nу

Mechanism for slicing meat and fish

Meat loosening machine

Based on the calculation, we install one MIM meat grinder - 82 m (length 510, width 340).

Based on the calculation, we install one mechanism for cutting meat of the MBP-II-1 brand.

Based on the calculation, we install one meat loosening machine MFK - 2240.

Refrigeration equipment

E = ∑ Q V, where

E – cabinet capacity (kg)

G – mass of product

V – coefficient taking into account the mass of the container in which products are stored and the degree of filling of the refrigeration equipment volume

Product name	Unit	Number of products to be stored	Weight of 1 serving, gr.	Product weight, kg.
Sea bass	kg	40	127	5,08
Squid	kg	40	154	6,1
Beef	kg	500	110	55,0
Beef tongue	kg	35	42	1,4
Chicken	kg	50	286	14,3
Herring	kg	50	104	5,2
Crabs	kg	40	6	0,2
Veal	kg	60	95	5,7
Smoked-boiled ham	kg	70	53	3,7
Sausages	kg	60	41	2,4
Beef kidneys	kg	60	121	7,3
Scallop fillet	kg	20	156	3,1
Gooseneck	kg	40	150	6,0
Goose	kg	30	157	4,7
Sturgeon	kg	30	311	9,4
Zander	kg	40	298	12,0
Shrimps	kg	30	167	5,0
Lard	kg	40	41	1,6
Pork	kg	60	173	10,3
Chickens	kg	60	414	24,8
Total:	183,3

E = 183,3 = 261,8 0,7

Calculation of non-mechanical equipment

Production tables are calculated based on the number of simultaneously working people in the workshop and the length of the work table per employee. For workshops producing culinary products, the total length of production tables (m).

N – number of people working in the workshop at the same time

E – length of the workplace per employee m (on average L = 1.25 m)

Number of tables

n= l lst

lst. – length of accepted standard production tables, m (1.5; 2; 2.5; 3 m)

l = 2*1.25 = 2.5

n= 2.5 = 2.5 1.5

By calculation, we install 2 production tables 1500 m long in the workshop. The capacity of the baths (dm 3) for washing products is determined by the formula:

V= G * (1+ n V)

G – product mass, kg.

p – bulk density of the product, kg/dm 3

k – bath filling factor k = 0.85

n – water norm per 1 kg. product (3 – 6 liters of water)

y – bath turnover

Y= T Ty

T – duration of shift work

ty – duration of the heat treatment cycle, h

Number of baths

n= V Vst

Vst – capacity of the adopted standard bath, dm 3 (140; 240; 360)

V= 2 = 6,60,3

Vperch, squid = 11,2* (1+3) = 17.8 0.45*0.85*6.6 V beef = 55 * (1+3) = 45,9 0,85*0,85*6,6

V beef tongue = 1,4* (1+3) = 0,9 0,7*0,85*6,6

V beef kidneys = 7,3* (1+3) = 3,6 0,7*0,85*6,6

V chick = 24,8* (1+3) = 70,9 0,25*0,85*6,6

n= 139,1 = 1 140

Based on the calculation, we install one washing bath VM - 1 (length 1050, width 860).

Calculation of workshop area

S= F floor ny

S – total area of the room

Ffloor – useful area, that is, the area occupied by all types of equipment installed in the workshop

ny – conditional coefficient of used area (0.3).

Name of equipment	Brand	Quantity	Dimensions		S occupied by one equipment
Name of equipment	Brand	Quantity	Length	Width	S occupied by one equipment
Meat grinder	MIM-82M	1	510	340	0,1	0,1
Slicing mechanism	MBP-║-│	1	285	165	0,04	0,04
Cutlet forming machine	MFK-2240	1	610	392	0,2	0,2
Refrigerator cabinet	ShK-0.8	2	1500	750	1,1	2,2
Production table	SP-1500	2	1050	840	0,8	1,6
Washing tub	VM-1	1	1050	860	1,0	1,0
Table with built-in wash basin	MDSM	1	1500	840	1,2	1,2
Sink	R-1	1	1500	400	0,2	0,2
Cutting chair	RS-2	1	500	580	0,25	0,2

S= 6,7 = 17 m 2 0.4

Length = 4.3 m2

Width = 4 m2

3. Control over the operation of the enterprise and the quality of products

Planning and management of product quality means the systematic implementation of measures to improve the quality of food, i.e. development of organizational, technical, technological measures aimed at achieving this goal and their implementation. At public catering establishments, the following forms of quality control of culinary products are recommended: - food rejection, - quality screen, - the right to reject, - quality coupon, - laboratory control, - sanitary control, - enterprise report on the quality of products.

Food rejection is carried out by a rejection commission consisting of: the director of the enterprise, the production manager, a process engineer, cooks, a sanitary worker, and a technology laboratory worker. In its activities, the commission is guided by the “Regulations on food rejection in public catering establishments.” Organoleptic assessment of the quality of each batch of products is carried out using a five-point system. Records of the evaluation of dishes and products are recorded in a rejection journal, numbered and sealed with a wax seal. The rejection log contains the names of persons who committed violations in the technology of preparing dishes, which resulted in a reduction in the rating. Entries in the journal are confirmed by the signatures of all members of the commission. Employees who have the right of personal defection themselves record data on the quality of the dishes they produce and put their signature. Quality coupons are a form of control that are not widely used in public catering establishments. At public catering enterprises, quality posts are organized in production shops and quality councils, which include master chefs, production managers and experienced production workers. Their task is to provide practical assistance to employees in improving the quality of products produced at enterprises. Control over the quality of incoming raw materials, semi-finished products and finished products, the correctness of technological process and compliance with recipes is carried out by sanitary and technological food laboratories. Their main task is to control the quality of products for compliance with the requirements of GOSTs, OSTs, TUs and compliance with the sanitary and hygienic regime of the enterprise. When holding technological conferences, an organoleptic assessment of the quality of dishes is carried out and their physico-chemical indicators are determined. The work of the technology conference ends with the completion and signing of the protocol by all members of the commission. Based on it, measures are developed aimed at improving the quality of products and service culture.

4. Organization of workplaces, labor protection and safety precautions in the workshop

To ensure the rhythm of production and product release, clear interaction between all departments of the enterprise is necessary. The conditions for rhythmic work are: scientifically based planning, comprehensive and guaranteed supply of enterprises with raw materials, semi-finished products, finished products and logistical means, etc.

At medium-sized enterprises (restaurants, canteens) working on raw materials, meat and fish workshops are organized, where the processes of processing meat and manufacturing semi-finished products are less mechanized.

In accordance with the technological process, the meat is thawed, cleaned, the brand is cut off and washed suspended on hooks above a ladder or washed in baths with running water. The carcasses are then chopped into pieces on a cutting table. Boning and trimming of meat is carried out on production tables, which, after the operations have been completed, are used for the production of portioned and small-piece semi-finished products. At the workplace for the production of minced meat products, a meat grinder and a universal drive are installed. Products are formed using a cutlet-forming machine and tabletop dial scales to control the output of products.

Production operations in the workshop are carried out by cooks of 3, 4, 5 categories. There is a functional division of labor in the workshop. A 4th grade cook in a restaurant performs the following technological operations per shift: processing sturgeon and sturgeon fish. Cook 3rd category - gutting game, poultry, processing offal, molding and breading semi-finished cutlet mass products.

IN meat shop workplaces are organized for deboning, trimming meat, cutting portioned semi-finished products, etc. By repeatedly repeating the same movements when performing production operations, workers acquire professional skills and work longer clearly and rhythmically. An important prerequisite for the balance of jobs and labor resources is a reduction manual labor. The reduction of manual labor is facilitated by the active participation of innovators and inventors in the development and implementation of advanced equipment.

Persons responsible for occupational health and safety are appointed by order of the director of the enterprise. They instruct workers, monitor the serviceability of equipment in use, monitor compliance with safety and industrial sanitation rules, participate in the development of measures to improve working conditions, ensure safety, mechanize labor-intensive and heavy work, and provide sanitary facilities to workers. special clothing, special shoes, personal protective equipment. The responsibilities of those responsible for labor protection include: organizing control over the implementation of labor legislation, orders, instructions and regulations. To prevent accidents, public catering establishments have established a system for training workers in safe techniques and work methods. This system includes safety training, which, depending on the purpose, is divided into introductory training, conducted at workplace, repeated, unscheduled and current. Introductory training is carried out with each newly hired employee. The goal is to familiarize employees with the rules of internal labor regulations, general rules safety precautions, as well as first aid techniques in case of an accident. On-the-job training is carried out with all newly hired employees, as well as when transferring them from one job to another. The goal is to familiarize workers with the workplace, equipment design, production equipment and tools, as well as safety devices and fences, their purpose and rules of use. Special attention During the briefing, attention is paid to electrical safety rules, the purpose and use of special personal protective equipment. All employees of public catering enterprises, regardless of their qualifications, undergo repeated training at least once every six months, and employees of manufacturing enterprises at least once every three months. The main purpose is to check the conditions of workers of the rules and safety instructions and their application of practical skills acquired during induction training and on-the-job training. Unscheduled training at the workplace is carried out when the technological process and nature of work change, when receiving new equipment, as well as after accidents. Routine training is organized in cases where workers use incorrect work methods or do not follow safety instructions. To record safety training, each enterprise must have a special log. All employees of the enterprise undergo training. Responsibility for the timely and correct conduct of briefings throughout the enterprise rests with its manager.

Bibliography

1. Organization of service in restaurants. Usov V.V. Practical guide– M. Higher school, 1990

2. Design of public catering establishments. T.T. Nikulenkova, V.N. Margepov. Moscow 1987.

3. Organization of production and service at catering establishments.

I.G. Berezhnaya, G.A. Petrov, V.I. Semenov. Moscow 1980

4. Organization of production and management of public catering establishments. L.S. Kucher Moscow 1980

5. Organization, technology and management of public catering establishments. I.V. Ploshai., G.G. Khlebnikov Moscow -256с

6. Organization and technology of public catering establishments.

G.G. Zavadtseva. Moscow 1975

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