Modern trends in the development of the catering industry. Successes of modern natural science. Development and current state of public catering
Introduction
Public catering is a branch of the national economy, which is based on enterprises characterized by the unity of forms of organization of production and customer service and differing in types and specializations.
Development Catering:
provides significant savings in social labor due to a more rational use of technology, raw materials, materials;
provides workers and employees with hot food during the working day, which increases their efficiency and maintains health;
makes it possible to organize a balanced rational diet in children's and educational institutions.
Public catering, one of the first branches of the national economy, embarked on the rails of transformation, taking the burden of the most acute problems of the transition period onto market relations. The privatization of enterprises took place at a rapid pace, the organizational and legal form of public catering enterprises changed. A large number of private small businesses have emerged. In 1995 the law of the Russian Federation "On state support small business in Russian Federation". This law is one of the fundamental ones for the period when the course is changing dramatically from a 100% state monopoly in the economy to market relations. It determines which of them can count on state support. Therefore, specialized enterprises that began to disappear in the first years of privatization are now gaining momentum in their development (barbecue, dumplings, pizzerias, bistros, etc.).
Many catering establishments are purely commercial, but along with this, social catering is also developing: canteens at manufacturing enterprises, student, school canteens. There are catering plants, firms that take on the tasks of organizing social catering.
Catering enterprises perform three interrelated functions:
production of culinary products;
sale of culinary products;
organization of consumption.
Current state and prospects for the development of public catering
At present, a strict classification of establishments has not been developed in the Russian public catering market. In world practice, there are many principles for classifying restaurants: by assortment, by staff qualifications, by target audience, by price level. In Russia, the simplest classification by type is most common: restaurant, bar, cafe, canteen, snack bar. At the same time, clear requirements for a particular type of catering establishments in Russia have not yet been developed. Therefore, usually the specialization of a catering establishment is determined based on its own positioning.
In the traditional classification established by GOST R 50762-95, restaurants are divided into three classes: luxury, superior and first, each of which corresponds to a certain set of requirements. However, in modern conditions it is advisable to use a slightly different gradation; elite, restaurants for the middle class (democratic) and fast food. In addition, in addition to the usual bars and cafes, in recent years there has appeared a special type of catering establishments - coffee houses.
In recent years, the restaurant business has begun to attract more and more investors from various business areas. This is primarily due to the attractiveness of this market in terms of economic growth country and the well-being of the population, as well as with the possibility of obtaining stable profits throughout the life of the restaurant with its competent management (catering is one of the most liquid sectors of the economy).
At the same time, the restaurant business is fraught with many dangers for potential investors. In Russia, there is no serious market experience in the restaurant industry and long-term traditions. In addition, there is no well-established methodological base that helps to conduct business. Another difficulty is that for many investors, the restaurant is seen as a "toy" that should bring in money, but not require much attention. An overview of the public catering market in St. Petersburg allows us to conclude that most public catering establishments make their thematic focus dependent on the type of cuisine: hunting, sports, home, etc. An enterprise without a clearly traceable theme risks going unnoticed against the backdrop of a variety of competitors. The main mistake of investors who came to restaurant market from other areas of business - a bet on the cuisine that is known and understood. However, this is not enough. Many investors underestimate the complexity of the catering market. In order for a restaurant to start making a profit, it is necessary to build a competent marketing policy aimed at attracting and retaining the target audience. Therefore, it is necessary to inform the population in advance about the opening of the institution, and then maintain a constant interest in it, both attracting new visitors and forming the loyalty of old ones. If it's a matter of principle new specialization restaurant (especially with exotic cuisine), it is mandatory to adapt the cuisine for Russian consumers, taking into account their tastes while maintaining a constant availability of products available for cooking. As soon as the fashion for a restaurant with an unusual cuisine passes (it takes about a year in the absence of powerful advertising), either a period of stability sets in, provided that the proposed cuisine is accepted, or the restaurant is forced to look for new directions in the menu and tastes in order to remain attractive.
Currently, there are not enough restaurants on the market for middle-class customers with an average check of 10-15 dollars. Now this niche is developing through the opening of democratic establishments - cafes, coffee shops and fast food restaurants. Japanese sushi bars occupy a significant share among the opening restaurants. That is why the market is gradually shifting investment activity from the niche of expensive restaurants to the segment of medium-sized restaurants and cafes. price category as well as fast foods.
For public catering enterprises, the presence of the so-called "anchor" is of great importance, providing a constant flow of customers, since the main competition among restaurateurs is for location, which is one of the key points in this business. competitive advantage. The fixed costs of maintaining a restaurant, on average, consist of 30-40% of the rental raft for the premises. The range of rates in the restaurant real estate rental market is very large. For an object in the most attractive place in St. Petersburg (near Nevsky, Vladimirsky, Zagorodny, Sadovaya, Liteiny, Moskovsky prospects, Malaya and Bolshaya Konyushennye streets) they can request up to 2,600 dollars per square meter. m per year. In residential areas, away from the metro and highways, in industrial areas, rent costs from $110 per sq. m per year. The average rate for premises located in a prestigious area with good roads and developed transport infrastructure is $1,200-1,800 per sq. m. m per year. Almost half of the investors demand that the premises they propose to house a restaurant have not previously had catering establishments, since it is sometimes very difficult to break the reputation of a predecessor. According to experts, at least 2-3 years must pass so that the image of the institution can be created with clean slate. In addition, many restaurateurs are looking for premises based on the already existing concept of the future institution, presenting certain requirements for the footage, the shape of the hall and the height of the ceilings.
The success of the restaurant depends to a large extent on the director (manager), on his ability to manage personnel, negotiate with suppliers, the ability to plan costs and make the right decision on the strategic management of the restaurant in time, and the personal qualities of the head restaurateur also play a significant role. Some restaurant owners lose a profitable restaurant, only because they could not properly assess their director, establish human relations with him, show their interest in the success of “their restaurant director”. Moreover, the duties of the director of a large restaurant and the director of a small cafeteria differ little.
In addition, great attention should be paid to personnel policy in relation to service personnel. According to expert estimates, 40% of St. Petersburg waiters and bartenders change jobs at least once a year. This is due to their dissatisfaction with wages and working conditions. That is why it is necessary to form the loyalty of not only visitors, but also the staff, which is an important strategic potential of any catering establishment.
Thus, summarizing the situation in the public catering market of St. Petersburg, we can say with confidence that development is proceeding at a high pace, the market is not yet saturated and there is still enough space for a large number of players, but success in the competitive struggle largely depends on the location, pricing policy, concept and highly qualified restaurant.
Public catering (catering) - This is a branch of the national economy engaged in the production and sale of ready-made food and semi-finished products. Such enterprises include: a restaurant, a cafe, a bar, a canteen, a pizzeria, a coffee shop, culinary and confectionery shops, dumplings, pancakes, as well as different kinds"fast food". All public catering enterprises are divided into: public and private. The above institutions are more typical for private sector institutions. The public sector includes catering establishments for children, schoolchildren, military personnel, the elderly, people undergoing treatment in a hospital and other similar establishments.
Term "public catering" was more used in Soviet times, and today in most countries of the world the concept of "restaurants", "restaurant business", "restaurant business" is used to refer to this industry. But in any case, these are enterprises that provide catering services to the population through the production of culinary products, their sale and catering for various groups of the population.
All establishments of the restaurant industry, depending on trade and production activities, the range of products, the forms of customer service used, are divided into the following main types: procurement, pre-preparation, and having a complete production cycle.
To blank establishments include enterprises in which raw materials are processed and various semi-finished products, culinary and confectionery products are produced from it to supply them to pre-cooking establishments. These enterprises have at their disposal large warehouses, refrigeration and freezers, specialized vehicles, both refrigerated and uncooled, high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high productivity and product quality. Such enterprises include various culinary, confectionery, flour shops, as well as specialized shops.
To pre-training establishments include enterprises in which most of the dishes and culinary products are produced from semi-finished products obtained from procurement enterprises and organize customer service. These include snack bars, cafes, bars, individual restaurants.
For institutions that have completed production cycle, include enterprises that have conditions for the processing of raw materials, the production of semi-finished products, lunch, culinary and confectionery products and their sale to the population. These include enterprises that have both production facilities and service trading floors (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.
A distinctive feature of the restaurant business is that they produce and sell products, as well as organize its consumption in dining rooms, combining it with cultural recreation and entertainment for consumers. This greatly complicates the work of restaurant business establishments and increases the responsibility for servicing both management and all service personnel.
Type of catering establishment- type of enterprise characteristic features services, the range of culinary products sold and the range of services provided to consumers. In accordance with the classification of restaurant enterprises, depending on the forms of service, the interior of the dining and banquet hall, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.
Also, when determining the type of restaurant establishment, such indicators are taken into account as: - the range of finished products sold, its variety and complexity of preparation, - production and technical equipment, architecture, interior design and layout, material base, - quality of service and service, - the level of qualification of the attendants , - methods and forms of service, - the provision of related consumer services, - the contingent of the serving population, - the location of the institution.
Restaurant– a catering company with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with increased level service in combination with a stylish and original design and interior of the premises, as well as the organization of cultural recreation and entertainment for restaurant visitors. The following restaurants are distinguished: - according to the range of products sold: with national cuisine, with cuisines of the countries of the world (Italian, French, Japanese), as well as a beer restaurant, fish, etc. - by location: a restaurant at a hotel, at a recreation area , at the station, restaurant car, at a sea vessel, etc.
The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom-made and branded ones. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer.
Signature dishes include dishes that are prepared on the basis of a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food object. They should differ in original design, successfully combine products according to taste properties. Service in restaurants is carried out by highly qualified waiters and cooks. The owner of the restaurant business is called a restaurateur; both words are derived from the French verb restaurateur(restore, strengthen, feed).
Restaurateur- this is a person on whom the success and future of the restaurant depends, this is a manager who controls any event taking place in the restaurant, and is also in charge of all the affairs of the restaurant, such as:
Organization, planning and coordination of restaurant activities.
Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.
Controls the rational use of material, financial and labor resources, assessment of the results of production activities and the quality of customer service.
Studying consumer demand for restaurant products.
Makes decisions on personnel issues of the positions held by restaurant employees;
Applies measures to encourage distinguished employees, controls the production and labor discipline and much more.
Bar is a drink bar with a limited range of products that sells mixed, strong alcoholic, low alcohol and non-alcoholic drinks, immediate consumption, snacks, desserts, flour confectionery and purchased goods. According to the range of products sold, bars are divided into: dairy, beer, wine, coffee, cocktail bars, grill bars, fresh bars, etc.; according to the specifics of service: - video bar, variety bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.
Term "bar" comes from the name of a specialized counter, behind which alcohol is poured. Most often, behind the bar, out of reach of the client, there are decorative shelves filled with glasses and bottles of alcohol. Sitting right at the bar, you can order various dishes from the menu, even if the bar is part of the restaurant and the main order is placed in another area of the establishment.
In Switzerland, for example, there may be bars such as:
A sports bar frequented by sports fans who come to watch sports and meet other fans.
A cop bar frequented by cops on duty.
Vega bar for yogis, without alcoholic drinks.
A biker bar frequented by bikers,
Cafe- an enterprise for organizing catering and recreation for visitors with a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks. Depending on the range of products sold, cafes are divided into general enterprises and specialized ones.
General cafe is a public catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, fermented milk products.
Specialized cafes are created depending on: the range of products sold: an ice cream parlor, a patisserie, a dairy café, a coffee house (hot drinks, mainly coffee), a quick service bistro; by contingent - youth, children's, Internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.
Canteen - publicly available or serving a certain contingent of a catering establishment that produces and sells dishes in accordance with a menu varied by day of the week. According to the range of dishes sold, canteens are divided into general type and dietary. According to the serving contingent of consumers - school, student, worker, etc. By location - public, at the place of study, work.
diner- a catering establishment with a limited range of dishes of simple preparation, from a certain type of raw material and designed to quickly serve visitors. According to the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausages, pancakes, patties, donuts, chebureks, shish kebabs, tea shops, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.
There are also the following types of catering establishments:
Complex catering enterprise: - combining in a single complex of various types of catering establishments, for example: a restaurant, a cafe, a snack bar and a culinary shop; - catering establishments designed to serve certain operating institutions and enterprises (the so-called "Closed network").
Public catering establishments - mass catering establishments accessible to all groups of the population, in contrast to catering establishments designed to serve certain operating institutions and enterprises (the so-called “closed network”).
Catering network- a single-managed group of organizationally and technologically interconnected catering enterprises with the necessary related enterprises ("McDonald's").
To date, in the public catering system, there are mark-up categories “luxury”, “highest”, “first”, “second” and “third”. Public catering facilities of the public network belong to the first three categories. The objects of public catering of the third category include canteens of educational institutions and industrial organizations.
The first and second mark-up categories are assigned by the commission of the main department of the consumer market.
Currently, enterprises of the second mark-up category have received priority development - these are public catering facilities, which have a mark-up on products own production does not exceed 70%.
Catering class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of the staff, restaurants and bars are divided into three classes: deluxe, superior, first.
Suite- sophistication of the interior, high level of comfort, a wide range of services, a range of original gourmet custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.
Higher- originality of the interior, comfort, choice of services, a diverse range of original gourmet custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.
The first- harmony, comfort and choice of services, a diverse range of signature dishes, products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom-made and branded drinks - for bars. Cafes, canteens and snack bars are not divided into classes.
Before opening your own catering point, you need to determine exactly what kind of institution it will be. On this page we offer you to get acquainted with the generally accepted types of catering establishments. Any restaurateur is simply obliged to perfectly understand not only the management of his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the ways of serving these drinks will greatly help him in this.
Restaurant
The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite rest and gourmet food. Fine table setting, cutlery, napkins, flowers, quality service, a varied and original menu with specialties are a must here.
The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.
The restaurant provides a table reservation service.
The interior of the restaurant is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.
Bistro
A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.
From drinks in the bistro, emphasis is placed on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.
coffee house
A coffee shop is a type of bistro. Usually this is not a very large room, equipped in such a way as to create comfort and a relaxed atmosphere.
The main difference between coffee houses and other establishments is a wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, get into a cozy atmosphere, chat with friends.
A good reason for the popularity of the "coffee" business is the small investment in equipment (compared to a regular restaurant). A coffee shop does not need expensive stoves, complex devices such as a combi steamer, or a whole staff of cooks. The main equipment is a professional coffee machine, coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. That is why a small coffee shop can pay off in just one to two years.
In addition to pleasant communication and good customer service, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with detailed description and price indication.
Coffee and coffee drinks in coffee shops are prepared by specially trained baristas.
To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.
Here are the main types of coffee drinks.
Espresso . High-pressure water vapor is passed through the finely ground coffee.
cappuccino . It is made on the basis of espresso (1/3 coffee, 1/3 milk, 1/3 foam).
Latte. Espresso with plenty of hot milk.
Irish coffee. It's an espresso with chocolate and whipped cream. Chocolate syrup is often used for its preparation.
Americano. This is espresso heavily diluted with water.
Glace. It's espresso with ice cream.
As an accompaniment to coffee, the coffee shop serves salads and hot dishes, but the main focus is on sweets, pastries and desserts.
Tavern
Taverns are usually distinguished by their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, eateries, restaurants, cafes, pubs and so on. Antique utensils, weapons, old photographs and, of course, autographed photos of famous bullfighters who once visited this institution hang on the walls.
A tavern is not only a place where people go to eat and drink. This is a place for pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.
Cafe
One of the most common catering establishments is a cafe.
Currently, the word cafe refers to establishments of various levels. The prices for meals in the cafe are not high, which is achieved primarily due to the range of dishes offered: it is either traditional national cuisine, or convenience foods, as well as inexpensive drinks and snacks.
Large cafes are designed for the general public: families go here, young students and adults visit. Therefore, cafes often have several rooms: a public hall, a children's room and a bar.
Instead of chairs in cafes, benches are sometimes used. In the children's room there may be a playground with toys or mini-rides.
Pizzeria
A pizzeria is a catering establishment that necessarily has its own kitchen, as there is always fresh pizza here, which is done quickly and efficiently.
Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.
However, the main equipment for a pizzeria is an oven. Pizzerias today often use microwave and microwave ovens, which are large and reduce baking time.
Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.
Often all the necessary machines are combined into a single complex.
Barbecue
Barbecue - a common type of specialized enterprise. The barbeque menu includes at least three or four types of shish kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tapaka chickens, kharcho and other national dishes that are in great demand among visitors from the first courses.
According to the nature of the establishment, it should have equipment for preparing these dishes.
To prepare meat or fish shish kebab, you need a skewer, a skewer, on which pieces of raw product will be strung. The length of these items should depend directly on the size of the barbecue or some other equipment for preparing this dish. Firewood or coals for frying are placed in the brazier. Brazier in other words can be called a brazier. It is an iron stove filled with hot coals.
A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish are better strung. Most often, ready-made barbecue is served on skewers. However, it is fashionable to remove it from skewers and serve already in a dish.
Barbecue is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since the heat treatment on coals will not be too long, and the meat of an old animal may not be fried enough. Kebab meat largely depends on the soaking time in the marinade.
After the preparatory stage has been completed, the pieces of meat are put on a skewer mixed with onion, cut into rings, and fried over coals burning without a flame. In the process of frying, in the event that the flame begins to flare up, it is extinguished by spraying with water diluted with vinegar, or poured over with wine.
pancake
As the name implies, pancakes and pancakes are the main products offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are smeared with a brush.
Pancakes are made with yeast. They are more "thick" and satisfying. Pancakes are often stuffed with meat, mushrooms, cottage cheese, red caviar or salmon.
One of the varieties of pancakes is a pancake pie, that is, several pancakes layered one on top of the other and stacked with various fillings. Such piles of pancakes are smeared on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.
There are special requirements for pancake cuisine. Undoubtedly, a pancake house should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To make pancakes you need hot shop with good ventilation. This workshop houses specialized equipment for making pancakes.
Restaurant fast food
Fast food is the fastest growing sector of the foodservice industry. They usually focus on foods with universal appeal such as hamburgers, chicken, poultry, and ice cream. Many fast food operators are expanding their standards to offer more choice and to meet changing demand, such as vegetable salads and appetizers, french fries, Italian spaghetti, French croissants, etc.
Takeaway food packaging is excellent. trade view, also the style of the company is expressed in napkins, containers and bags.
Placement in places with high traffic plays a very important role for fast food establishments. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.
Investment costs in fast food establishments are quite high due to a number of reasons:
- the design is part of an integrated product, including detailed specifications for decorating style, equipment, uniforms:
- depreciation is high life cycle equipment and furniture is very short (3-5 years);
- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.
trattoria
Trattorias are restaurants serving a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wines. The service is friendly, the atmosphere is informal and relaxed.
Cafeterias.
Ice cream parlors, grill bars, sushi bars, barbecues all belong to cafeterias and have specialized equipment and menus. Here it is customary to use self-service from the counters, on which products with prices are located. To ensure self-service, the line with dishes is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.
The pub takes 40% of the regular visits of customers in the evening, compared to 15% during lunch. Pub visits are typically 2 to 2.5 times higher for men than for women, with a high proportion of younger client groups. In addition, the occupancy of pubs is not uniform in time: peak sales occur after 21-00, especially from Friday to Sunday.
The basis of the decor of pubs is Victorian or Edwardian styles: dark warm colors, good lighting and exquisite glass. The individuality of the pub is enhanced by wall hangers, ornaments and personal touches introduced to create a welcoming atmosphere.
The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: with the help of “top fermentation” technology, ale is obtained, “bottom fermentation” - lager, which is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.
Hot and cold snacks are served in the bars with beer.
In the wine bar, the main focus is on the most diverse and rich bouquets of wines. Wines are served in bottles, poured from barrels. In such a bar, special requirements are imposed on the bartender (he is called a sommelier): he must be well versed in wines and be able to choose the right wine for the client.
Classification of strong alcoholic beverages
1.Vodka. Russian drink, drunk before and after meals in stacks or tumblers (100 grams). 38-40 degrees.
2.Rum. An English drink made from sugar cane or Jamaican millet. They drink it from old fashion with ice or bacardi at room temperature. Rum is white, medium (yellowish) and dark. From 43 to 75 degrees.
3.Gin. English drink. Drinking from old fashion, used for cocktails. 40-53 degrees.
4.Whiskey. English, Irish, Scottish (Scotch) drink. It is made from barley, corn, rye and wheat. Drinking from old fashion. room temperature. It is divided into aging: up to 12 and after 12 years. The cheapest with a red label, and the most expensive with a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).
5.Tequila. Mexican vodka. Made from the pulp of agave. Served in stacks at room temperature with salt and lemon. From 20 days to 1 year - silver tequila. From 2 to 4 years - golden tequila. 40-43 degrees.
6.Ouzo. Greek vodka with an anise flavor, when water is added, it acquires a milky color, served with cold appetizers.
7.Schnapps. Strong German vodka, made from different fruits, served very cold.
8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. It matures in mature oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the department of Charente, in the western part of France, is entitled to this name.
AT Russian classifications:
- from 3 to 5 years - by number stars;
– from 5 to 7 years – HF- cognac, aged;
– from 7 to 10 years – KVVK— cognac, aged, of the highest quality;
– from 10 years – KS- old cognac
In the French classification:
– from 3 to 5 years – VS
– from 5 to 10 years – VSOP
- up to 10-12 years old - "Napoleon"
– up to 30 years old – XO.
9. Armagnac. Dry brandy golden brown, produced in the department of Cher in southwestern France. It owes its characteristic color to oak barrels, in which it matures from 3 to 50 years. The production process is the same as that of cognac. The age of the drink is marked on the label, Horsd'age (out of age) means aging for at least 25 years or indicating the vintage year.
10. Liquor. Alcohol or other strong alcoholic drink flavored with berries, fruits, flowers, etc., with sugar, cream.
— strong 30 - 45 degrees, 32 - 45% sugar;
- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);
- creams 20 - 23 degrees, 50 - 60 sugar.
11. Mulled wine. A hot drink made from a mixture of grape wine, fruit juice and spiced tea.
12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.
13. Punch. Drink from 5 components: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.
Wine classification
grape wine— aлкoгoльный нaпитoк, пoлучaeмый пoлным или чacтичным cбpaживaниeм винoгpaднoгo cуcлa (coкa), винoгpaднoй мeзги (cмecь coкa, гpeбнeй и дpoблeныx ягoд) и цeлыx ягoд, кpeпocть (cпиpтуoзнocть) кoтopoгo дoлжнa cocтaвлять нe мeнee 8,5 % oб. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by wine-making legislation.
Classification of wine depending on the raw material and the method of its processing.
Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Separate wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of several varieties.) Blended wines are prepared by mixing already prepared wine materials, (grape varieties are fermented separately).
Classification of wine depending on color grapes
Distinguish white, pink and red grape wines:
White wines- their color is from light straw with a greenish tint (young dry) to dark amber (dessert and fortified.). With the passage of time, white wines, with long exposure, change their color: dry ones darken and acquire a dark golden color, dessert and fortified ones become dark amber.
Rosé wines- color from light pink, flesh to dark pink, light ruby.
Red wines- their color is from dark ruby with a violet-gray tint (young) to dark garnet with a brownish-brick tint in a thin upper layer (ageing). With a long exposure, the color intensity of red wines decreases and age wines are always lighter than young ones.
Classification of wine depending on quality and aging time.
All wines, depending on the quality and aging time, are divided into two groups:
Ordinary wines(ordinary typical) - these are wines made from different types of grapes. For such wines, the growth of grapes is not regulated regionally. The wines are produced according to the generally accepted technology. Тaкиe винa дoлгo нe xpaнятcя и иx peaлизaция кaк пpaвилo ocущecтвляeтcя нe пoзднee, чeм чepeз шecть мecяцeв пocлe зaклaдки eгo нa xpaнeниe (мaкcимaльнaя пpoдoлжитeльнocть xpaнeния — дo 1 июля cлeдующeгo зa cбopoмуpoжaя гoдa.).
Ordinary wines, depending on the timing of implementation, are divided:
— Young wines- natural table wines sold until January 1 of the year following the grape harvest.
— Wine without aging- they receive the same as young ones, but they are sold after January 1 of the year following the grape harvest.
High quality wines- these are wines of improved quality, which are produced in the most favorable years for the ripening of the grapes. Они пoлучaютcя из oпpeдeлeнныx выcoкoкaчecтвeнныx copтoв винoгpaдa, пpичeм пpoизpacтaниe винoгpaдa peгиoнaльнo peглaмeнтиpуeтcя, и oн культивиpуeтcя в oпpeдeлeнныx peгиoнax (микpoзoнax), гдe пpиpoдoй coздaны oптимaльныe уcлoвия для пpoизpacтaния кoнкpeтныx copтoв винoгpaдa. When harvesting grapes, for these wines, careful control and selection of raw materials for the quality of sugar content and composition is mandatory, and it is processed at the place of harvest. Wines are produced according to traditional or special technologies. Оcoбeннocтью тexнoлoгии пoдoбныx вин являeтcя иx длитeльнaя выдepжкa в кpупныx (мeтaлличecкиx циcтepнax или дубoвыx бoчкax) или мeлкиx (cтeклянныx бутылкax) ёмкocтяx, в peзультaтe чeгo cущecтвeннo пoвышaютcя иx opгaнoлeптичecкиe cвoйcтвa. These wines are characterized by a constant, high quality, preserved from year to year. Alcohol content (strength) of high-quality wines should be at least 10% vol.
Depending on the aging time and the containers used for this, high-quality wines are divided into 3 groups:
— Aged wines- wines of improved quality with obligatory aging in large stationary containers, before bottling, at least 6 months (counting from January 1 of the year following the harvest).
— Vintage wines— винa выcoкoгo кaчecтвa, пpoдoлжитeльнocть выдepжки кoтopыx в кpупныx cтaциoнapныx eмкocтяx дoлжнa быть нe мeнee 1,5 гoдa для мapoчныx cтoлoвыx вин и нe мeнee 2 лeт для мapoчныx кpeпкиx и дecepтныx вин (cчитaя c 1 янвapя cлeдующeгo зa уpoжaeм гoдa).
— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak containers or metal tanks, are additionally bottled and aged in special conditions enotex not three.
Some wines obtained in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result, in winemaking, it became necessary to allocate such wines to a separate category of wines “with a controlled denomination of origin”. To wines c controlled denomination of origin refer to wines of high quality, distinguished original organoleptic properties, пoлучaeмыe пo cпeциaльным или тpaдициoнным тexнoлoгиям, из oпpeдeлeнныx copтoв винoгpaдa, пpoизpacтaющиx в cтpoгo peглaмeнтиpуeмыx мecтнocтяx (микpoзoнax), кoтopыe xapaктepизуютcя нaибoлee блaгoпpиятными пoчвeннo-климaтичecкими уcлoвиями для пpoизpacтaния дaнныx copтoв винoгpaдa. The name of such wines must indicate the name of the area in which the grapes are harvested, and these wines are produced. By law, such wines no longer have the right to be produced anywhere. ( Negru, Roshu de Purcari, Romanesti.)
Production classification of wines
Characterizes wines according to certain physical, chemical and technological parameters:
– classification of wine depending on the content of carbon dioxide.
One of the main signs of wines is the content of carbon dioxide in them. On this basis, grape wines are divided into two large groups: quiet wines- not containing carbon dioxide or containing it in a small amount; sparkling or effervescent- having CO2 in excess.
Wines containing an excess amount of carbon dioxide are divided into: artificially saturated with carbon dioxide - carbonated, saturated with carbon dioxide by primary fermentation - natural sparkling and saturated with carbon dioxide by secondary fermentation - sparkling produced classical method(bottled fermentation) and sparkling wines traditional method(fermentation in large hermetically sealed reserves).
- by alcohol contentwines are:
Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.
Fortified (special) wines — (кpeпкиe и дecepтныe) выpaбaтывaют путeм нeпoлнoгo cбpaживaния винoгpaдa, мeзги или cуcлa c дaльнeйшим дoбaвлeниeм этилoвoгo cпиpтa, a тaкжe из винoмaтepиaлoв c пpимeнeниeм cпeциaльныx тexнoлoгичecкиx пpиeмoв, пpидaющиx cпeцифичecкиe opгaнoлeптичecкиe cвoйcтвa. Strong wines contain more alcohol (17-20% vol.) and less saxap (up to 14 g/100 ml), a dessert, on the contrary, - less alcohol - 12-17% vol., and more saxap - up to 35 g / 100 ml.
– classification of wines according to the content of caxapa.
Table (natural) wines:
- table dry wines. Their main feature is the complete absence of saxar and low alcohol content (10-12%). Wine material obtained after fermentation is never alcoholized. In the manufacture of white wines, juice previously pressed from grapes is fermented. According to the red method, wine is made like this: juice is not separated from crushed berries, but fermented on the pulp, i.e. together with berries. And only then all this fermented mass is squeezed out under pressure.
- table semi-dry, semi-sweet wines. They become such from the fact that the fermentation process is artificially interrupted by a sharp cooling of the fermenting must. At the same time, 11-13% alcohol accumulates in it and 3-8% saxap remains.
Fortified (special) wines — Alcohol is added to the fermenting must. At the same time, fermentation stops, and exactly as much unfermented saxap is left in the wort as necessary. Fortified wines are divided into strong, dessert and flavored.
— strong wines. The strong ones include port wine, madepa, xepec, marsala.
Port wine contains, as a rule, 17-20% alcohol and 7-14% saxap. About 10% of alcohol is a natural intake, the rest is alcohol introduced during alcoholization. For the first time this drink was obtained in Portugal, not far from the city of Porto. A characteristic feature of wine is the tones of dried fruits in the aroma. This is achieved due to long-term aging of wine in barrels, in rooms (thermal chambers) with a high temperature (up to 40 degrees), or on the street (on sunny sites) in the hot summer. Duration of exposure is 1-2 years.
Madepa . First received on o. Madepa (Portugal). The peculiarity of wine is in the aroma a specific tone of red-hot nut. The wine is prepared in the same way as Port wine, the difference is in the varieties of grapes and in the length of exposure, which is 3-4 years. After exposure, the content of saxap and alcohol is brought to the desired condition. In Portuguese Madeira, 18-19% alcohol, in English, about 32% alcohol and up to 2% saxap.
Xepec . (According to the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. Пpи пpoизвoдcтвe ужe cбpoжeнный и cпиpтoвaнный винoмaтepиaл выдepживaeтcя в нeпoлныx бoчкax пoд плeнкoй из cпeциaльныx дpoжжeвыx клeтoк, кoтopыe, пoглaщaя этилoвый cпиpт и киcлopoд, выдeляют в винo aцeтaльдeгид, пpидaющий нaпитку xapaктepный гpибнoй apoмaт, либo зaпax кaлeннoгo opeшкa.
marcala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. Maybe for this reason, the wine was very popular among the sailors of the sailing fleet (in particular, among pirates.) Conditions: alcohol - 18-20% vol, caxap - 15-70 g / dm.
— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet and liqueur. In sweet wines up to 20% saxapa, and in liquor up to 32%. The main types of dessert wines are cahors, muscat, tokay and Malaga. The intense color of cahors is obtained by heating the pulp to 60 degrees. Malaga- Spanish, liqueur wine, saxap 20-30%.
— flavored wines (vermouth) they are also strong and dessert. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., saxara - up to 6-10 g / 100 ml and infusions of various plants, dessert - in the same way, but with other conditions: 16% alcohol - and caxap - 16 g / 100 ml.
The most common bars are mixed bars, where customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, light meals.
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INTRODUCTION
The development of public catering in modern conditions
The main direction of the state and regional policy in the conditions of market relations in the field of public catering is currently the priority development of a public network of public catering enterprises focused on various consumer groups. From the point of view of the public catering enterprises themselves, there is a need to increase profitability and reduce costs. That is why the relevance of the chosen topic is obvious.
At the moment, the city of Chelyabinsk is experiencing a real boom: the number of hotels, canteens, restaurants, cafes, bars, and various clubs is growing. The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.
A promising direction for the development of public catering in the city is:
1) a public catering network targeted at various consumer groups, including a fast food chain - this is facilitated by the construction shopping centers and shopping and entertainment complexes;
2) development of a network of socially oriented enterprises that provide food for workers, employees, students, schoolchildren, children in preschool institutions;
3) massive development of a public catering network in areas of integrated shopping and hotel services, along highways, on filling stations, railway stations;
4) the growth of catering turnover is determined by the development open network catering establishments (restaurants, bars, cafes, canteens, eateries). At the same time, public catering enterprises of a social orientation remain: canteens for low-income citizens, food units of schools, hospitals and kindergartens, etc.
Currently, public catering is developing according to various directions. A large number of restaurants with national cuisine appear, new types of catering establishments appear (pubs, sushi bars), nowadays catering establishments are equipped with automated accounting systems, new professions appear (sommelier, hostess) and, finally, a modern enterprise public catering becomes a place of pleasant pastime.
Therefore, the topic of the thesis was chosen as the preparation of Russian cuisine dishes with the organization of tea banquet service in a public dining room, because The level of income of the population of our city is different. And Russian cuisine is traditional for our country and the city, so it will be a success with the townspeople. Although the country is multinational, there are more Russians.
Based on the theme of the thesis, its purpose will be to study the features of organizing the work of a public canteen with Russian cuisine, the technology of organizing and holding a banquet at this enterprise.
In accordance with the purpose of the thesis, the following tasks will be solved:
1) study the history of Russian cuisine;
2) study the requirements for production premises public canteen and organization of workplaces;
3) consider the rules for serving visitors in the dining room;
5) calculate dishes for a tea banquet;
6) draw up work schedules for production workers and waiters;
7) develop the production program of the enterprise and accept the order;
8) break the dishes according to the assortment;
11) describe the main stages of preparing the enterprise for holding a tea banquet;
Features of national Russian cuisine
The first meager information about Russian cuisine is contained in the chronicles - the most ancient written sources of the X-XV centuries. Old Russian cuisine began to take shape in the 9th century and reached its peak by the 15th century. Naturally, the natural and geographical conditions had the greatest influence on the formation of Russian cuisine in the first place. The abundance of rivers, lakes, forests contributed to the appearance in Russian cuisine of a large number of dishes from fish, game, mushrooms, wild berries. It is rightly believed that by sowing the field, growing and harvesting bread, a person first acquired his homeland. From time immemorial, the Russians have grown rye, oats, wheat, barley, millet, and buckwheat on their lands. Cereal porridges were cooked from them: oatmeal, buckwheat, spelled, rye. Kasha was and remains a Russian national dish. It accompanies a person throughout life: young children are fed with semolina porridge cooked in milk, adults love buckwheat porridge.
Since time immemorial, unleavened and sour dough has been known in Russia. Carols, juicy, later noodles, dumplings, dumplings were made from simple unleavened dough. Black rye bread was baked from sour yeast dough, without which the Russian table is unthinkable to this day.
By the 10th century, wheat flour appeared, and the range of baked goods increased dramatically, loaves, kalachi, carpets, pies, pancakes, pancakes and other pastries appeared.
Russian oatmeal, rye, wheat jelly should also be attributed to the oldest dishes. They are at least 1000 years old.
The story of how jelly saved the city is recorded in the chronicle known as the Tale of Bygone Years. This is what the chronicler Nestor told. In our time, cereal kissels are almost forgotten. They were replaced by berry jelly on starch, which appeared almost 900 years later than cereals.
By the 10th century, turnips, cabbage, radishes, peas, and cucumbers were already common in Russia. They were eaten raw, steamed, boiled, baked, salted, pickled. Potatoes became widespread in Russia only in the 18th century, and tomatoes in the 19th. Until the beginning of the 19th century, there were almost no salads in Russian cuisine. The first salads were made from one vegetable, so they were called: cabbage, cucumber or potato salad. Later, the recipe for salads became more complicated, they began to be made from different vegetables, meat and fish were added, and new names appeared: “Spring”, “Health”. Liquid hot dishes, they were then called brew, or bread, appeared in Russia also in the ancient period: first, soup, cabbage soup, stews, talkers, later borscht, pickles, then saltwort.
Of the drinks, kvass, honey, all kinds of decoctions from forest herbs, as well as sbitni were common. Spices, and, moreover, in large quantities, have been used in Russia since the 11th century. Russian and foreign merchants brought cloves, cinnamon, saffron, black pepper, and olive oil.
Tea first appeared in Russia in the 17th century. As for alcoholic drinks, in Ancient Russia they drank low-alcohol drinks - fermented honey and fermented berry juices.
Vodka was first brought to Russia in the 15th century, but then, it was banned for import and reappeared under Ivan the Terrible in the middle of the 16th century.
The originality of the dishes of Russian national cuisine was determined not only by the set of products from which the food was prepared, but also by the peculiarities of their preparation in the Russian oven. Initially, Russian stoves were made without a chimney and were heated "in a black way".
Later, stoves with pipes appeared, and then stoves began to be added to the stoves and ovens were built in. Food was cooked in the Russian stove, bread was baked, kvass and beer were brewed, edible stocks were dried on the stove. The stove heated the dwelling, old people and children slept on the stove.
The food cooked in the Russian oven had excellent taste. This was facilitated by the shape of the dishes, the temperature regime and uniform heating from all sides.
In the Russian stove, food was cooked in clay pots and cast iron. Both had a narrow neck, a small bottom and large convex sides. The narrow neck reduced evaporation and contact with air, thereby contributing to a better preservation of vitamins, nutrients and aromatics. Food in the Russian oven was cooked almost without boiling due to the fact that the temperature in the oven gradually decreased, because the oven was first heated and then cooked in it. Thus, the food in the Russian oven was more steamed or, as they said before, languished.
The Russian stove, having served faithfully for at least 3,000 years, is now completely gone from urban life and is gradually leaving rural homes. It was replaced by gas and electric stoves, electric grills, microwave ovens. Dishes cooked in the oven in ceramic dishes under a dough lid retain to a large extent the taste and aroma of old Russian cuisine. In ancient times, the cuisine of the upper class was not much different from the cuisine of the common people. By the 17th century, the food of the royal family, as well as the privileged classes, became more and more sophisticated, differing not only in quantity, but also in the composition and method of serving dishes. It should be noted, however, that this applied primarily to the festive, front table. During the days of fasting, the royal cuisine still retained its common features.
It should be noted that over the centuries, along with original dishes, a lot was borrowed from neighbors.
The adoption of Christianity had a great influence on the entire Russian life, including Russian cuisine. With the spread of Christianity in Russia, there was a sharp division of the Russian table into fasting and non-fasting, that is, modest. Fasting from 196 to 212 days led to a wide variety of flour, vegetable, mushroom and fish dishes. During fasts it was forbidden to have too much fun, eat meat and dairy food, eggs and sugar, and during strict fasts it was forbidden to eat fish. The Old Russian skormny table was distinguished by the preparation of dishes from a whole carcass of a bird or animal, or a large piece of meat.
The turbulent events of the 20th century, which led to the migration of the population, the development and widespread introduction of the mass media, the emergence of a public catering system with unified "Collections of Recipes" to a large extent smoothed out regional features, but to a certain extent enriched the national Russian cuisine. Russian cuisine has come a long way of its development. On this path there were periods of formation, improvement and prosperity, but there were also periods of decline, there were bright original finds, successful borrowings, but also offensive losses.
1. CHARACTERISTICS OF THE DINING ROOM
1.1 Characteristics of the public dining room No. 1
Open-type canteen No. 1 is located in the Metallurgical District of the city of Chelyabinsk along Rumyantseva Street, 45. It is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists), as well as the creation conditions for sale and consumption at the enterprise. The public canteen No. 1 works to provide mass-demand products to the general population of the area and visitors. The dining room uses a self-service method for consumers with subsequent payment.
The dining room is decorated in Russian style. The dining room menu has an original design and is easily accessible. The dining room is equipped with dining furniture (tables and stools) with a coating that allows them to be processed using detergents and disinfectants. The dining room is provided with a sufficient number of tableware and cutlery (based on at least two sets per person). seat). We use porcelain and glassware (plates, cups, glasses) that meet the safety requirements for materials in contact with food. Cutlery made from of stainless steel.
1.2 Organization of production of the enterprise
The essence of the organization of production in the dining room No. 1 is to create conditions that ensure the correct maintenance technological process cooking. In accordance with the technological process of production, production units are organized that form its production infrastructure.
The production infrastructure of an enterprise is understood as the composition of its production units: sites, departments, workshops, industries, forms of their construction, placement, production relations.
By production structure public canteen No. 1 refers to an enterprise with a full production cycle, working on raw materials. Therefore, a workshop structure of the enterprise is organized in canteen No. 1.
Canteen shops are divided into cold, hot, meat and fish. There are several groups of premises:
1) Warehouse group - designed for short-term storage of raw materials and products in refrigerated chambers and unrefrigerated storerooms with appropriate storage conditions.
2) Production group - designed for the processing of products, raw materials, semi-finished products and the release of finished products; The production group includes the main workshops: meat and fish, cold, hot.
The meat and fish shop is designed for processing raw materials and manufacturing semi-finished products (blank);
Hot shop - produces finished products, first and second courses, side dishes, sauces, drinks;
Cold shop - produces finished products, cold dishes and snacks, salads, drinks;
Also, the production facilities include: washing kitchen and tableware, a service room, a production manager's room.
3) Trading group - is intended for the sale of finished products and the organization of its consumption. Retail premises provide a quick release of products and the creation of the necessary amenities for visitors at maximum bandwidth enterprises. The trading group includes: trading floor, wardrobe, toilet rooms.
4) Administrative and household group - designed to create normal working and recreational conditions for employees of the enterprise: the director's office, accounting, staff wardrobe with showers and bathrooms.
The director's office is located on the same floor as the trading floor. The room has a connection with production facilities, telephone.
The production manager's room is located near the kitchen block. There is a telephone, a desk, chairs. The chef's room is located in the kitchen itself and is isolated by glass walls. This makes it possible to observe and control the work of all production personnel.
Sanitary facilities for personnel are used during the preparation of personnel for work and at the end of work. Wardrobes for storage work clothes separated from wardrobes for storing home clothes.
1.3 Requirements for industrial premises of the canteen and organization of workplaces
The industrial premises of the canteen have a height of at least 3.5 meters. To paint the walls, glue coloring of light colors was used. The panels are lined with 1.7 meters light ceramic tiles, which are easily sanitized, the ceilings are whitewashed, the floors are covered with Metlakh tiles.
Lighting plays an important role in the organization of workplaces. Therefore, in dining room No. 1, both natural and artificial lighting were used.
The air temperature in the production premises does not exceed 16 - 180 C in the blank rooms, and in the hot shop 22 - 250 C. The production premises are provided with powerful supply and exhaust ventilation. The kitchen and washing room are especially ventilated. Industrial premises are provided with cold and hot water, sewerage. Water is connected to bathtubs, sinks, as well as stoves, boilers and other equipment.
The workplace of an employee is a part of the area of the workshop, on which the equipment, inventory, tools necessary for the employee to perform certain operations of the technological process are concentrated. Public canteen #1 is dominated by multi-purpose workspaces where an employee performs several heterogeneous operations.
Dishes and utensils are selected in accordance with the norms of equipment and capacity of the enterprise. The dining room is provided with porcelain and high-quality tableware, cutlery in the amount necessary for organizing customer service. Sanitary and hygienic requirements for inventory, utensils, tools are defined by SanPiN, according to which utensils, utensils and tools are made of materials that are harmless and safe for human health and the environment.
1.4 Public canteen retail space
The trading premises of the public dining room No. 1 include: a trading floor with a distribution line. The group of retail premises also includes a cash desk, a bread slicer, utility rooms - washing tableware.
Visitors to the public dining room No. 1 have the opportunity to take off their clothes, wash their hands, and fix their hair. Therefore, in the dining room there is a wardrobe, a toilet. There are mirrors in the lobby and toilets.
The dining room closet is located at the entrance. The number of places in the wardrobe corresponds to the number of places in the dining hall during the period of the greatest influx of visitors. The wardrobe is equipped with metal double-sided sectional hangers with sliding arms, they are the most hygienic and convenient for work. The distance between hangers is at least 70 cm. Hanger hooks are located at a distance of 1.5 m from the floor. Bags, briefcases are placed in lockers. When receiving things from visitors, the cloakroom attendant immediately hands them tokens and only then hangs up the clothes. When a visitor leaves the dining room, the coat is served first, then the headdress.
The toilet is located next to the wardrobe. To their sanitary condition make high demands: impeccable cleanliness, good ventilation, bright lighting. The toilet is supplied with hot and cold water, provided with toilet soap, drying electric towels and mirrors.
The trading floor of the dining room is the main room where visitors are served. The hall is also designed in the Russian style, there are both decorative elements and fresh flowers, which give a more relaxed and pleasant feeling to the visitor to dine or just relax.
1.5 Preparing to serve visitors in the dining room
Purpose of training trading floor dining room to serve visitors - the creation in it of ideal cleanliness, comfort, and a clear organization of service.
Preparation for service consists of daily cleaning of retail premises, arrangement of furniture, receipt of dishes, cutlery, table linen and table setting. Cleaning in retail premises is carried out in the morning and ends 1-2 hours before the opening of the enterprise.
When cleaning the premises, adhere to the established sanitary rules. Room cleaning: daily during the day, general 2 times a month. Wash furniture, refrigerators, windows, shop windows. Cleaning is carried out in a certain sequence depending on the type of cleaning. First sweep and then wipe the dust when wet cleaning, and vice versa when dry cleaning. For cleaning use washing vacuum cleaners, scoops, buckets, brooms. Lighting fixtures - chandeliers, table lamps - require special care. Dust is carefully removed from them, burnt out light bulbs are replaced. The room must be well ventilated.
Particular attention is paid to the care of ornamental plants that adorn the modern trading floor: they are carefully watered, and their yellow leaves are cut.
Cleaning is completed, the production manager inspects the trading floor in the dining room and gives further instructions on the arrangement of tables. During the day, if necessary, cleaning is carried out (current - with a scoop and a broom).
Tables are placed in a checkerboard pattern, forming groups-zones from them, separated from one another by main aisles at least 2 m wide and auxiliary aisles 1.5-1.2 m wide. Each table is placed at such a distance from the neighboring ones that would provide free passage visitors to it when the hall is fully loaded. Tables are not covered with tablecloths.
After arranging the furniture, the foreman receives the necessary utensils, cutlery, trays against receipt and puts spoons and forks in the hall on utility tables. When pre-serving, salt, pepper, a vase with flowers are placed on the tables at a distance of 10-15 cm from the edge. Napkins are a must for table setting. In most canteen No. 1, paper napkins are used when setting tables and serving visitors, but linen napkins are also allowed.
The folded table napkin is placed on the table to be used by the diners and to decorate the table setting. Many are known various forms folding napkins. But it should be remembered that the less hands touch the napkin, the more hygienic it is.
1.6 Serving visitors in the dining room
In the public dining room No. 1, visitors are served independently. When entering the dining room, visitors first go to the cloakroom, take off their outerwear, those who wish can wash their hands and put themselves in order.
The self-service method consists of two stages: the sale of finished products and the organization of their consumption.
Careful preparation of the distribution room for work, the release of finished products and settlements with visitors are carried out by the attendants: cooks-distributors and cashiers.
In the process of self-service, visitors are given the opportunity to independently take cold dishes and snacks, sweet dishes and drinks, confectionery and other products, and cutlery at the dispensing (showcase). Hot dishes are portioned by distributors just before the holiday.
Customers place the selected dishes on trays, move them to the settlement site along the distribution line, and after settlement they are transferred to the dining tables.
After eating, visitors take dirty dishes to the washing tableware on their own.
1.7 Banquet service
In the public dining room No. 1, a tea banquet is organized, and mainly for women. Banquet tea is held in the afternoon from 16:00 to 18:00. The banquet lasts no more than 2 hours.
Round four-seater tables and chairs are placed in the center of the banquet hall, and one auxiliary table for waitresses is also placed along the wall. Use round colored tablecloths.
When serving tea tables, dessert plates and cutlery are used, followed by glasses for Madeira with a capacity of 75 g, behind glasses - fruit cutlery. Next to the dessert plates - dessert spoons, fork or spoon (depending on the dessert dish). Napkins are placed on dessert plates. Fruit plates are placed in stacks of 4-6 pieces, near the fruit bowls on both sides of it.
The tea banquet menu consists of flour confectionery (cakes, pastries, sweet pies, cookies), chocolates, sugar, cream. The banquet menu also includes a sweet dish - jelly, ice cream.
Guests are greeted by the hostess of the banquet. She invites them to the table, the waitresses help them sit down, paying the most attention to the older women. After making sure that all the participants of the banquet are comfortably seated, the waitresses offer them sweet dishes and wines. Sweet dishes are served in bowls, which they set on the auxiliary table on front plates covered with paper napkins. This is where teaspoons come in. The dish is served to each guest on the right with the right hand. You can place dummy plates on the table, and place bowls from the tray in front of each guest on the right. Then hot drinks and confectionery are prepared for serving.
After that, the used dishes are removed and clean dessert plates and cutlery are placed in front of each guest. Tea is served with hot cream, milk and lemon on the table.
Tea is served in topping teapots, along with tea cups, saucers, teaspoons, and placed on the edge of the tea table or separately on a side table.
Hot drinks in cups and saucers are placed on the table to the right of the dessert plates. When serving hot drinks, spoons are placed on a saucer in front of the cup with the handle to the right, and the handle of the cup is turned to the left side of the guest.
Tea is poured by the waitress or the hostess of the celebration, but the waitress still serves.
If during a banquet tea is served from a samovar, then the hostess of the banquet pours tea and offers it to guests. The waitress in this case helps the hostess in serving tea to the guests, and also brings clean cups and a teapot with tea leaves. At the request of the hostess, the waitress can pour tea from the samovar and offer it to guests.
After the hot drinks are served, the waitresses offer cabernets and liqueurs to the guests. All these drinks at a tea banquet are usually served not in bottles, but in decanters.
2. CALCULATION AND SELECTION OF EQUIPMENT
2.1 Development of the production program, acceptance of the order
The production program of the enterprise is the range and quantity of prepared dishes per day, which are sold through the trading floor.
The development of the production program of the enterprise is carried out in the following order:
1) Determination of the capacity of the trading floor, the number of consumers
2) Drawing up the menu of the settlement day for the trading floor, for the staff.
3) Calculation of the total number of dishes by groups in the assortment, assortment and quantity of purchased products.
The development of the production program in the public canteen No. 1 is carried out on the basis of the existing normative documents, an approximate range of products, Specifications, Technical instructions, for semi-finished products and confectionery. When determining the number of consumers according to the schedule for loading the hall, the main data are the operating mode of the halls of the enterprise; duration of food intake by one consumer; loading halls in%; by the numbers of their work.
Development of the production program of the workshop.
Number of consumers:
where Nch is the total number of consumers, hour;
P - hall capacity;
tsch - turnover of seats in the hall for an hour;
Acceptance of an order for serving a banquet in the public dining room No. 1 is accepted by the director, head of production. When placing an order, the date of the celebration service, the number of participants, the start and end time of the service, the approximate menu and the preliminary cost of the order are agreed with the customer. The banquet menu is compiled at the request of customers, depending on the capabilities of the enterprise. After agreeing on the menu, the customer pays 50% of the cost of the order, the cashier issues an incoming cash order and a receipt for it, which is handed to the customer. The order is registered in a special Order Book.
In the future, no later than two days before the start of the celebration, the production manager draws up an Order-invoice with the customer.
The order-invoice is issued in five copies, approved by the head of the enterprise and transferred to the cashier. The cashier accepts an additional payment for the order from the customer, certifies the Order-invoice with his signature and stamps “paid”. The first copy of the Order-invoice is transferred to the customer, the second remains with the cashier, then it is transferred to the accounting department, and the third and fourth, fifth are sent, respectively, to the foreman of the waiters.
2.2 Calculation of the breakdown of dishes by assortment
The breakdown of dishes by assortment in a public canteen is made in accordance with the standards given for the total number of cold, first, second, sweet dishes, as well as for each coefficient separately. Before making a menu plan, you need to refer to the assortment of dishes and drinks of this enterprise. To break down the dishes by assortment, you need approximate food consumption rates for 1 person, for a public canteen No. 1. The data in the table “Approximate assortment of dishes and drinks” are also taken into account when compiling the assortment.
The total number of dishes planned for release is determined by the formula:
where n is the number of dishes sold per day;
N is the number of consumers served;
m - coefficient of consumption of dishes by one consumer at catering establishments of various types.
2.3 Menu plan, banquet menu of public canteen No. 1
In the public dining room No. 1, a production program for the day is drawn up, based on the plan for the turnover for the day.
Operational planning of production work includes several stages. The main stage of operational planning is the preparation of a menu plan.
The menu plan is drawn up by the head of the dining room, on the eve of the planned day and approved by the director of the enterprise. It contains the name, numbers of recipes 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 compiling the menu include: an approximate range of products recommended for the production of a public canteen, the availability of raw materials and its seasonality.
An approximate range of dishes is a certain number of cold appetizers, hot appetizers, first and second courses, drinks typical for production in the public canteen No. 1. When drawing up a menu plan, it is necessary to take into account the availability of raw materials in pantries and its seasonality. Dishes and snacks included in the menu should be varied both in terms of types of raw materials and methods of heat treatment, the qualification composition of workers, production capacity and equipment of its trade and technological equipment, as well as the labor intensity of dishes, that is, the time spent on preparing a unit of production, are also taken into account. . The menu plan is approved, the director and production manager are responsible for ensuring that the dishes included in the menu are available throughout the entire trading day of the enterprise.
Menu with a free choice of dishes. The menu is a list of snacks, dishes, drinks, flour confectionery products available for sale on a given day, indicating the output and price. The menu must be signed by the director, head of production and a calculator, in the public canteen a menu with a free choice of dishes is used. It represents a list of dishes recorded in a certain order, indicating the output of dishes, garnish and main product, price.
Calculation of the number of dishes: the total number of dishes is broken down into separate groups and the distribution of dishes within the group.
Branded snacks, dishes and drinks are divided into main groups when broken down. Calculation and number of places in public catering establishments. Standards for calculating the network of catering establishments.
The calculation of the required number of places at catering establishments located in a residential area is made according to the formula:
where Nzh.z. - the number of people living in the area, people;
pH. - norm of places per 1000 inhabitants.
Rzh.z. == 5784 (4)
The banquet menu is compiled taking into account the nature of the banquet and the time of the event. It differs from all other types of menus in that the customer takes an active part in its preparation.
Along with the menu in the dining room for a banquet, a wine list is compiled. The content of the wine list is directly related to the banquet held in the public dining room No. 1.
2.4 Calculation of the number of production workers and waiters
The number of cooks in the hot and cold shops in the public canteen No. 1 N, people, is calculated using time standards, according to the formula:
where n is the number of dishes (products); dishes made per day in hot or cold shops, pieces, kg, dishes;
t - the norm of time for the manufacture of a unit of the product, s .;
T - duration of the working day, h;
l - coefficient taking into account the growth of labor productivity l = 1.14.
where K is the coefficient of labor intensity.
100 - the norm of time required for the preparation of a product, the labor intensity factor of which is 1, s.
The norm of time is the time required to perform a certain operation or manufacture a unit of production under certain organizational and technical conditions.
The coefficient of labor intensity is the ratio of the actual costs of working time for the preparation of a particular dish to the time required to prepare the dish, taken as a unit of labor intensity.
Having calculated the number of production workers in the hot and cold shops of the public canteen No. 1, we determine total number production workers, taking into account weekends and holidays, vacations and sick days N2, are calculated by the formula:
where a is a factor that takes into account weekends and holidays. We take into account the fact that the working hours of the public dining room No. 1 are 7 days a week.
Waiter calculation: the service of the tea banquet is entrusted to waitresses to create a relaxed atmosphere. Let's take two waitresses for this banquet, to serve 15 guests.
2.5 Schedules for the work of production workers and waiters of the public canteen No. 1
Properly developed and observed in the public dining room No. 1, the regime of work and rest ensures an increase in the productivity of workers, an improvement in the quality of products significantly reduces occupational injuries, and reduces the incidence of illness, improves the culture of production. Physiologically, it has been established that with an 11-hour working day, a lunch break should be set 3-4 hours after the start of work. The mode of work and rest, previously developed at the enterprise, provides an increase in labor productivity, improves the quality of products, and reduces industrial injuries. In order to establish the order of work in the public canteen No. 1, a schedule for going to work was drawn up. There are daily, monthly, and yearly charts. The daily charts reflect the duration of the working day, its beginning and end, the time and duration of the lunch break. Monthly schedules indicate the total number of hours per month, the alternation of working days and rest days.
According to labor law work week last 40 hours. Public canteen #1 uses a line chart. With this schedule, 1 brigade is organized, with one composition. They work 7 hours a day. 20 minutes, five days a week with two days off. The advantage of the schedule is that the composition of the team is constant throughout the day, which increases the responsibility of workers for the fulfillment of the production task.
The mode of work of waiters is established taking into account the production and trading activities of the public canteen No. 1.
Self-service is used in the public dining room No. 1, but during banquets, waiters are allocated from among the employees of the enterprise.
2.6 Calculation and selection mechanical equipment, thermal, refrigeration, auxiliary
Mechanical equipment in hot and cold shops is used to perform various operations - this is rubbing, cutting. The determining parameters in the calculation and selection of equipment are: the amount of product processed per shift, the productivity of the machine.
Calculation and selection of mechanical equipment
where, Q - the number of products processed per shift, kg;
Ty - the conditional time of the machine.
The conditional operating time of the machine ty, hours, is determined by the formula:
where T is the duration of the workshop, h;
nv - conditional coefficient of utilization of mechanical equipment;
Based on the production calculation, according to the current reference books, a wiping machine is selected that has a capacity close to the required one.
After that, the actual time of the machine tf h is determined, and the coefficient of its use: nf according to the formulas:
where, Q - the number of products processed per shift, in kg;
G is the capacity of the adopted wiping machine, kg/h;
T is the duration of the workshop, hours.
Calculation and selection of thermal equipment
The calculation of the required volume of cooking equipment in the public dining room No. 1 is carried out taking into account the timing of the sale of dishes, it includes determining the volume of the number of boilers for cooking soups, sauces, second hot dishes, side dishes, sweet dishes, hot drinks. The number of servings sold for the billing period is set according to the dish sales table. The number of servings that is prepared for the batch is taken according to the cooking schedule. For dishes that are cooked several times a day, the volume of boilers is calculated first for the hours of maximum sale.
Calculation of the volume of boilers for cooking broths in the public canteen No. 1, VK, dm3, is carried out according to the formula:
where Q, - the amount of the main product for cooking broth, kg;
W - water rate per 1 kg of the main product, dm3;
Q 2 - the number of vegetables for cooking broth, kg;
k is the filling factor of the boiler.
First, calculate how much of each type of broth you need to cook V, dm3, according to the formula:
where, n is the number of soups that are prepared for this broth;
q is the norm of broth for one serving of soup, dm3.
We determine how much broth needs to be prepared: where, n is the number of soups that are prepared from this broth; q is the norm of broth for 1 serving of soup, dm3.
Calculation of the volume of dishes for cooking side dishes and second courses
The estimated volume for cooking second hot dishes and side dishes is determined by the formula:
where, Vpr is the volume occupied by the product, dm3. ;
1.15 - coefficient taking into account the excess volume of liquid,
The result is:
1) Stove-mounted boiler made of extruded aluminum 40l
stainless steel boiler 50l
stainless steel saucepan 6l
4) aluminum cylindrical pan 10l
5) aluminum cylindrical saucepan 8l
6) aluminum cylindrical saucepan 10l
Determination of the boiler utilization factor. The boiler utilization factor nf is determined by the formula:
Calculation of frying pans for piece products
The calculation of frying pans and deep fryers is carried out according to the area of the bowl and its capacity. The basis for their calculation is the number of products or products sold in fried or stewed form.
For frying piece products, the floor area of the frying pan bowl F, m2, is calculated by the formula:
where n is the number of products roasted during the estimated period, pieces;
f is the area occupied by a unit of products, m2;
c - turnover of the area under the pan for the maximum hour of the billing period, which is calculated by the formula:
where T is the duration of the billing period, minutes T = 60;
t is the duration of the heat treatment cycle, minutes.
The total floor area of the bowl Ftot, m2, is calculated by the formula:
where 1.1 is a coefficient that does not take into account the tightness of the products.
Calculation of the frying surface of the stove
The size of the required frying surface of the stove for the public dining room No. 1 depends on the type of enterprise, the working hours of the dining halls and the degree of equipment of the hot shop with other types of heating equipment. Plates are selected for the maximum hour of loading, taking into account the required area of the frying surface. The total area of the frying surface of the plate, necessary for the preparation of products per hour maximum, is calculated by the formula:
where, Fp - calculated frying surface of the plate m3;
1.3 - coefficient that takes into account the tightness of the dishes;
n - the number of dishes needed to prepare dishes of a certain type for the billing period;
f - area occupied by dishes on the frying surface of the stove, m2;
t - duration of heat treatment of products, min.
Calculation and selection refrigeration equipment
The selection of refrigeration equipment is carried out based on the required capacity, which is usually calculated by the mass or volume of products to be stored simultaneously during the billing period.
The calculation of the cabinet capacity E., kg, or V, dm3, is carried out according to the formula:
where Q - the number of products to be stored in the cabinet for the billing period, kg;
c - coefficient taking into account the mass of dishes, 0.7-0.8.
Calculation and selection of auxiliary equipment
The calculation of production tables is carried out according to the number of workers simultaneously working in the workshop and the norm of the length of the workplace per employee.
The total length of the tables L, m, is determined by the formula:
where N is the number of cooks, persons;
I - the length of the workplace per 1 employee, m.
For the public dining room No. 1, in the hot shop:
in the cold shop:
The number of tables n is determined by the formula:
where L is the total length of jobs;
Lst - length of accepted standard production tables, m.
For a tea banquet, we choose round four-seater tables. Since there are 15 guests, it is necessary to take 4 such tables, one auxiliary table for waitresses. Round tables dimensions: diameter - 950 mm, height - 750 mm, auxiliary tables dimensions: width - 600 mm, height - 740 mm.
Round tablecloths are used. Their size is calculated: the diameter of the table plus the slopes of the ends, 60 cm.
900+60+60=1020 mm.
The number of napkins for guests is calculated:
The number of napkins for waitresses is calculated according to the standards - three pieces per waiter:
The number of handbrakes is calculated according to the standards - four pieces per waiter:
The number of towels is calculated according to the standards - two pieces per waiter:
2.7 Calculation of the area of the enterprise and workshops
The area of industrial premises is calculated by the formula:
where S total. - total area of the shop, m;
S floor - useful area of the shop, occupied by the equipment, m;
Ksp. - area utilization factor, 0.3-0.5.
Calculation of the area of hot and cold shops in the public canteen No. 1
Calculation of the hot shop area:
Stot. = 18 / 0.3 = 60 m.
Calculation of the cold shop area:
Stot. = 5.7 / 0.3 = 19.5 m.
3.TECHNOLOGICAL PROCESS OF COOKING
3.1 Standardization of catering products
Standardization of public catering products - activities to establish norms, rules and characteristics in order to ensure: the safety of products, works and services for the environment, life, health and property; technical and information compatibility, as well as interchangeability of products; quality of products, works and services in accordance with the level of development of science, engineering and technology.
For a public catering enterprise, the “Procedure for the development, review and approval of enterprise standards (STP)” and the Interim procedure for the development and approval of technical and technological maps for dishes and culinary products were approved. (Letter of the Department for Regulation and Coordination of Internal Trade of the Ministry of Foreign Economic Relations of the Russian Federation dated October 23, 1997 No. 23-310 “On Regulatory Documentation”.).
The procedure for the development, review and approval of STP standards was approved by the Ministry of Foreign Affairs of the Russian Federation on 07/06/1997.
Enterprise standards are being developed for culinary products prepared using non-traditional methods of cold and heat treatment. food products, as well as new technical and technological processes. The construction, presentation and design of enterprise standards must comply with GOST 1.5-92. Draft standards of the enterprise are coordinated with the sanitary and epidemiological service, on the territory of which the developer is located.
The head of the enterprise approves the standard of the enterprise. The validity period of the STP is determined by the enterprise approving the standard.
The technological process for the preparation of culinary products, contained in the standards of enterprises, must ensure compliance with the indicators and safety requirements established by the current regulatory state acts.
Enterprise standards should not violate the mandatory requirements of state standards. Responsibility for compliance with the requirements of the standards of subjects economic activity the obligatory requirement of state standards is the subjects of economic activity that approved them.
Changes in the standards of enterprises are developed in case of replacement, exclusion and introduction of additional requirements for the mode of preparation of products or the trade and technological process for the provision of public catering services.
The enterprise standard contains sections in the following order:
1) product name (trade-technological process), scope;
2) a list of raw materials used for the manufacture of a dish (product);
3) requirements for the quality of raw materials;
4) norms for laying raw materials in gross and net weight, output of semi-finished products and finished products;
5) the technological process of product preparation and trade services;
6) requirements for execution, submission, sale and storage;
7) transportation;
8) packaging and labeling;
9) quality and safety indicators;
10) test methods;
11) environmental protection requirements;
12) informational data on nutritional and energy value.
Technical committee for standardization "Services of trade and public catering" (TK 347) -- public association interested organizations, enterprises, representatives of subjects of the federation and municipalities - created in accordance with order No. 426/467 of 10/13/1999 (repealed). The current order No. 3069 dated 08.11.2007.
In accordance with the order, the secretariat of TK 347 maintains the department for standardization and certification of services of JSC VNIIS.
The chairman of the TC is CEO JSC "VNIIS" V.G. Versan. Responsible secretary - leader Researcher department of standardization and certification of services E.V. Kamenetskaya.
As part of TC 347, 2 subcommittees are organized: SC 1 "Public catering services" and SC 2 "Trade services". TC 347 developed and approved the standards.
3.2 Processes that shape the quality of catering products
Diffusion. Washing, soaking, boiling, and bubbling products come into contact with water and solubles can be extracted from them. This process is called diffusion, and obeys Fix's law. According to this law, the diffusion rate depends on the surface area of the product. The larger it is, the faster diffusion occurs.
Osmosis. Osmosis is called diffusion, where the movement of solvent molecules occurs in the presence of a semi-permeable partition. This partition in plant and animal cells is the membrane.
Swelling. Some dried jellies are able to swell - absorb liquid, while their volume increases significantly. Swelling must be distinguished from liquid absorption by powdery or porous bodies without volume expansion, although the two processes often occur simultaneously.
Swelling is either the purpose of processing (soaking dried mushrooms, vegetables, cereals, legumes, gelatin), or accompanies other processing methods (cooking cereals, pasta and other products).
Adhesion (from lat. as Shaezu) - adhesion of the surface of two dissimilar bodies. In culinary practice, the phenomenon of adhesion manifests itself when frying meat and fish semi-finished products, that is, when frying, they stick to the frying surface, which is highly undesirable.
3.3 Primary processing of products
Russian kitchen canteen industrial
Food processing at catering establishments is carried out in accordance with GOST R 50647-94.
Primary processing of vegetables consists of successive technological operations: sorting, washing, cleaning and cutting.
Potato. During primary processing, potatoes are first sorted, then peeled in batch or continuous potato peelers. After that, the vegetables are thoroughly washed and cleaned.
Roots. Root crops are usually sorted by hand; use them depending on the shape and brightness of the color for various purposes.
Beets, turnips, small and medium-sized, and even short carrots are peeled in potato peelers, and then cleaned with a groove knife, then washed thoroughly.
Cabbage. When processing white cabbage, the upper contaminated leaves are removed, then the cabbage is washed. The stalk is cut out after cutting the head of cabbage into four parts.
Onion. When processing onions, the bottom is cut off, the onion is cleaned of dry scales and cut into rings, half rings, slices, cubes.
Cucumbers. Wash the vegetables, cut off the stalks and a thin layer of skin from them. In greenhouse and early garden cucumbers, the stalk and skin around it are removed.
Tomatoes. Tomatoes are washed, sorted and cut out dense pulp along with the stalk.
Processing of fruits and berries: consists of: sorting, washing, cleaning and cutting. When sorting, foreign impurities, rotten and beaten specimens are removed, fruits and berries are distributed by size and quality. Fruits and berries are washed by hand in order to remove earth and sand residues from their surface. Cleaning and cutting of fruits and berries is done manually.
GOST 1368-91: Fish of all types of processing. Length and weight. This International Standard specifies the subdivision of fish of all treatments according to length or weight.
Fish processing. Mechanical culinary processing of fish includes the following operations: cleaning from scales, removing the head, fins, humerus, gutting, washing, cutting and cutting semi-finished products.
Fish are scaled manually or with mechanical scrapers. The cleaned fish is washed. After cleaning from the scales, the fins are removed from the fish (starting from the dorsal). The clipped fin is pressed with a knife and, holding the fish by the tail, is taken to the side, while the fin is easily removed. The head is removed along the contour of the gill covers. After the fish is gutted: without cutting the abdomen, but removing the insides along with the head; cutting the abdomen from the head to the anus. The entrails are removed carefully so as not to damage the gallbladder. The inner cavity is cleaned from a dark film. After gutting, the carcasses are thoroughly washed with cold water, dried on grates for 20-30 minutes.
GOST 18157-88. Products of slaughter. This standard applies to boneless beef cuts and bones intended for sale in trade, public catering networks.
Primary processing of meat consists of the following processes; thawing, washing, drying, culinary cutting, deboning, cleaning, sorting, making semi-finished products.
Carcasses, half-carcasses, quarters of meat are thawed in a chamber at a temperature of 0 to 6-8 ° C for 1-3 days or at 20-25 ° C for 12-24 hours. To avoid loss of nutrients, meat is not thawed in water. After thawing, the brand is cut off, the meat is washed with water (20-30 ° C) using brushes, rinsed with cold water (12-15 ° C) and dried in air or with cloth napkins.
Processing of beef: The half carcass of beef is divided along the contour of the last rib into forequarters and hindquarters. As a result of the cut and deboning of the forequarter of the carcass, the following are obtained: shoulder blade (shoulder and shoulder parts of the shoulder blade), neck part, thick edge, hem, brisket, subscapular part. The hindquarter is divided into tenderloin, thin edge, hem, flank, inside, top, side and outside of the hind leg. Parts of the pulp are cleaned from films and tendons, as a result of which large-sized semi-finished products are obtained: tenderloin, thick and thin edges, parts of the hind leg (upper, inner, lateral, outer), brisket, hem, shoulder blade (shoulder and shoulder parts), subscapular part and cutlet meat (neck, flank, stripping).
Pork processing: a half-carcass of pork along the contour of the hind leg between the sacral and lumbar vertebrae is divided across into two parts: front and back. After chopping, they get: a shoulder blade, a neck part, a loin, a breast, a ham. The resulting lashes are rolled (the meat is separated from the bones), cleaned from films and tendons, and large-sized semi-finished products are isolated: shoulder blade, ham (weighing up to 5 kg), neck pulp, loin (with rib bones), brisket (with rib bones), cutlet meat. The amount of waste during processing during the processing of pork is 13. The remaining food waste in the form of tendons, vertebral, rib and pelvic bones, tubular bones of the limbs is used to prepare broths. The best are tubular bones. Before heat treatment, the cleaned bones are cut, and the heads of the tubular ones are sawn off.
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Public catering, which has become an important branch of the national economy, is closely connected with the development of the entire economy of the socialist state and with the solution of major social problems. In 1977, the turnover of public catering amounted to 21.1 billion rubles, 2333 thousand people were employed in the industry, 97 million people used the services of enterprises every day. Many new enterprises have been opened, and workers', school and student meals have been especially strengthened and improved. Progressive forms of service (set meals, food delivery to workplaces, a subscription system, mechanized lines for distributing set meals) have been introduced and widely approved, and the nutrition of people working in the evening and night shifts has improved.
By 1980, the turnover of public catering reached the volume of 24.4 billion rubles, which was 25% higher than in 1975. The output of own production increased by 27%.
The industry has increased the production of quick frozen meals. In this regard, electrophysical methods of processing food products are introduced, devices for periodic and continuous action with infrared and microwave heating are created and produced. Automated washing departments are being created, including a number of specialized machines and vehicles. Particular attention was paid to rational nutrition, to the introduction of complex meals compiled on a scientific basis. Diet plans have been developed for various professional groups depending on the nature of work, taking into account energy costs and physiological needs for basic nutrients (for example, in a research institute for public catering using a computer).
Branch management is carried out by the Ministry of Trade of the USSR, the Ministries of Trade of the Union and Autonomous Republics, the Department of Trade and Public Catering of the Executive Committees of the Soviets of Working People's Deputies. In cities with a wide network of public catering establishments, there are trusts of canteens, cafes, and restaurants. Ministries and departments develop and implement measures to develop, locate and specialize a network of enterprises, introduce progressive forms of service, improve the culture of production and the quality of dishes, train personnel, monitor compliance by enterprises with sanitary rules, prices and margins, standing scales, and so on.
At the end of the 1980s, many public catering enterprises began to work on the basis of cost accounting, i.e. has its own balance. Many cooperative public catering establishments were opened, although most of them continued to remain part of state trade associations. They supplied enterprises with raw materials, semi-finished products and items of material and technical relations, directed the work of all enterprises to fulfill the instructions of higher levels, engaged in the selection and training of personnel, set the working hours of enterprises, introduced new technology and progressive forms of service, new technology, organized repair of equipment and laundry.
In the main directions of the economic and social development of our country outlined in 1986, considerable attention was paid to the improvement of the public catering system. Further complex automation processes of cooking and serving the population, the introduction of large procurement enterprises and the centralized supply of enterprises with semi-finished products, the introduction of new progressive technologies.
However, the change of planned relations in the economy to market ones in the early 1990s determined a sharp turn in the development of public catering enterprises. It has taken the path of creating small, compact self-sustaining enterprises with a high level of service and quality of cooking, thus the priority was not quantity, but quality. Large enterprises public catering still exist today, but the level of their equipment, the quality of food preparation, and the culture of service are entering into increasingly fierce competition with the McDonald's that have appeared in our country, various cafes, snack bars and other enterprises opened by foreign firms.
Creation in Russia of public catering enterprises with high quality of prepared products, level of service, most convenient for visitors is one of the most important tasks facing the public catering system today.
1.2. The current state of catering.
Catering plays an ever-increasing role in life modern society. This is ensured by a change in food processing technologies, the development of communications, means of delivering products and raw materials, and the intensification of many production processes.
According to international documents, the term "catering" characterized by various definitions such as "methods of preparing large quantities of food performed without prior agreement with consumers", or as "types of meals organized outside the home". All over the world, catering establishments belong to either the public or private sector. The public catering sector includes catering establishments for children, preschoolers, schoolchildren, military personnel, persons in detention, the elderly and those under treatment in a hospital, as well as canteens for people employed in the public sector. The private sector may include many of the businesses listed above, restaurants and other types of outlets that generate income. This sector also includes businesses that produce ready-to-eat food sold through any of the above channels.
Catering is one of critical factors, which give an integral assessment of the socio-economic level of society and an understanding of its state, is necessary for the formation of long-term plans for representatives of the industry and for organizations supervising the objects of this industry.
The need to comply with appropriate sanitary standards in the public catering system is now generally recognized, in relation to public catering establishments and government agencies in charge of food quality control.
Currently, the structure of public catering enterprises is represented by the following segments:
gastronomic restaurants;
Corporate catering;
Fast service;
social nutrition.
There is another classification, which is determined by the functional affiliation of enterprises. Food in planes, trains, sea and road transport is allocated to a completely independent group. At the same time, catering in hotels is an activity covering various market segments. Off-site service, culinary production has a certain specificity. In the quick service system, there are stationary establishments and street kiosks. The social sector is heterogeneous in terms of its primary activities - schools, universities, hospitals, food in the army, food in correctional institutions. All this requires the individualization of methodological approaches in the organization of doing business and in the implementation of supervision over such a heterogeneous environment. For example, in Russia, up to 80% of students use public catering services, which makes it natural to choose canteens in educational institutions as places for students to eat. By various materials a significant part of students, especially in large cities, use fast food enterprises that are not related to their place of study.
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