Characteristics of the shops of the catering enterprise. Radchenko L.A. Organization of production at catering establishments Purpose of workshops at catering establishments

Territory requirements.To fulfill the established sanitary standards in the work of public catering enterprises, it is necessary to comply with the hygienic requirements for the territory of the enterprise.

The choice of the building site is of great importance. The site must be dry, on an elevated, level place, at least 1 km from landfills and at least 100 m from enterprises that pollute the atmospheric air and soil.

The territory of the catering enterprise must be kept clean: in winter it must be cleared of snow, in summer it must be watered.

Requirements for the layout and arrangement of premises.All premises of a public catering enterprise, depending on the purpose, are divided into production (kitchen, cold shop, procurement shops: meat, fish, vegetable; confectionery shop, distributor, washing kitchen utensils); shopping (hall, dishwasher, service room, buffet, bread slicer, premises for the release of meals at home, sales of semi-finished products, an entrance hall, a wardrobe, a lobby, a toilet with a washbasin); warehouses (refrigerators, warehouses for dry products, vegetables, linen, inventory); administrative and household (director's office, accounting, rooms for waiters, sanitary facilities for staff, linen, wardrobe, showers).

The layout of all premises should be rational, contribute to the correct organization of labor, meet sanitary requirements for the maintenance of the enterprise and better service for consumers.

In accordance with the sanitary and hygienic requirements, the planning of the premises must ensure the consistency and accuracy of technological processes, as well as the shortest path for the passage of raw materials from the moment of their receipt to the release of finished products.

The intersection of flows of raw materials, semi-finished products and finished products, dirty and clean dishes should not be allowed in order to exclude contamination of food with microbes and the possibility of food infectious diseases and food poisoning.

The area of \u200b\u200ball premises is determined depending on the type, capacity and number of seats in the hall of the catering establishment.

Industrial premisesmust be located on ground floors that provide normal natural lighting for workshops. According to sanitary standards, the area of \u200b\u200bproduction premises should include an area free from equipment, which is 5.5 m2 per worker. The height of the premises should be at least 3-3.3 m.

At enterprises working on raw materials, all procurement shops (vegetable, meat, fish) are located between the warehouse and the hot shop. This contributes to the observance of the flow of the technological process, ensuring the shortest path of movement of raw materials and semi-finished products and reducing the possibility of additional contamination of products with microbes.

The meat shop is located in a row of procurement shops. Its device must ensure the sequence of the technological process of meat processing, from defrosting carcasses to the preparation of semi-finished products.

Taking into account the different sanitary conditions of meat, semi-gutted poultry, by-products with high humidity, it is necessary to provide for separate processing lines.

The fish shop is located next to the meat one. In small enterprises, fish processing according to sanitary standards is allowed in the meat and fish shop, but with mandatory separate lines for processing meat and fish. In the fish shop, as in the meat one, it is necessary to strictly observe the sequence of processing raw materials and preparing fish semi-finished products with the allocation of jobs for the preparation of fish cutlet mass. In the workshop, refrigeration cabinets are required.

The hot shop (kitchen) is equipped near the cold shop and the dispenser, clearly distinguishing between the soup and sauce sections. In the hot shop, the technological process of food preparation is completed, therefore, the sanitary and hygienic state of the finished food depends on the correct organization of this shop.

To ensure the consistent implementation of the technological process, and, consequently, to improve the quality of dishes, it is considered most rational to install sectional modular equipment in the workshop, consisting of a number of electric thermal devices (stoves, boilers, pans, ovens, etc.) , which are located in one sequential line. A common ventilation suction is mounted above the equipment.

Such equipment saves production space and improves working conditions, reducing unnecessary movements and reducing the physical workload of cooks. It increases the sanitary condition of the prepared food and the shop as a whole by reducing the path of movement of products, the sequence of technological operations.

Given the high temperature, humidity and air pollution (acrolein, carbon dioxide) of the hot shop, it should be equipped with supply and exhaust ventilation, which ensures normal working conditions for cooks and the microclimate of adjacent premises.

The cold shop produces products that are not heat-treated during the cooking process. Therefore, increased sanitary requirements are imposed on the design of the workshop.

In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the blank workshops, as close as possible to the hot workshop and the distribution room. For the same purpose, the workshop delimits workplaces for the preparation of meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw products and heat-treated products with different sanitary conditions.

The confectionery shop is located isolated from all production facilities, protecting its products from bacterial contamination. For the same purpose, in the shop itself, a clear delimitation of technological operations is envisaged, highlighting separate rooms: a pantry for a daily supply of raw materials with a refrigerating chamber and a food preparation department; room for cleaning oil; a room for processing eggs with a compartment for preparing egg mass with refrigeration equipment for storing it; premises for dough preparation with a section for sifting flour; compartment for cutting dough and baking; department for preparation of finishing semi-finished products (syrups, lipstick, jelly); department for preparation of cream with refrigeration equipment; a confectionery finishing room with a refrigerator; storage room for packaging materials; washing of intrashop containers and large inventory; washing and sterilizing confectionery bags, tips, small inventory; room for washing and drying returnable containers; expedition of confectionery products with a refrigerator for cream products.

The layout of these premises should correspond to the sequence of the technological process for the preparation of confectionery products and exclude the possibility of counter or intersecting flows of raw materials and finished products.

Washing kitchen utensils are placed next to the hot workshop and equipped with washing baths with hot and cold water supply, racks for storing dishes.

Requirements for finishing the premises.The decoration of the premises of catering establishments is of great hygienic importance and must meet certain requirements. The interior decoration of the premises should be without unnecessary architectural details to avoid dust accumulation.

For the finishing of industrial, warehouse and household premises, materials are used in light colors, waterproof with a smooth, easy-to-clean surface. Ceilings are usually covered with glue whitewash, walls at a height of 1.8 m are laid out with ceramic tiles or synthetic materials or coated with oil paint. Window frames and doors are painted with light-colored oil or enamel paint. The floors are lined with metlakh tiles.

The hall and administrative premises are decorated with beautiful, modern, easy-to-clean materials (wood, plastic, li-noleum, glue and oil paint).

The walls of the halls in dining rooms are usually painted in calm warm colors or trimmed with synthetic materials, while in restaurants and cafes they are faced with valuable wood species, chipboards. To reduce noise, walls and ceilings are trimmed with sound-absorbing perforated plates, covered with a refractory compound, which are easy to clean. The floors in the halls should be flat, non-slip, moisture resistant. In dining rooms, the floors are often covered with plastic, linoleum, and in restaurants and cafes, floors are used for floors covered with uncolored varnish, synthetic carpets of a single color or roll materials based on synthetic resins.

Requirements for water supply, sewerage, heating, microclimate, ventilation and lighting.Water supply to public catering enterprises is carried out from a centralized water supply network, and in the absence of a water supply system - from an artesian well or a mine well with water supply to all production facilities.

The quality of drinking water must meet the requirements of GOST “Drinking water. Hygienic Requirements and Quality Control ”.

To supply the enterprise with hot water, a special hot water supply network is installed. Hot water is supplied through mixers to all sinks, industrial and washing baths, showers. Its temperature should not be lower than 75 ° С, and for washing dishes - not lower than 90 ° С. Hot water is not used for cooking, as it does not meet sanitary requirements.

Sewerage is of great epidemiological importance for organizing the cleaning of public catering enterprises from domestic and fecal wastewater. It must meet certain sanitary requirements.

To prevent the formation and ingress of harmful substances into the air of industrial premises, it is necessary to: strictly observe the technological processes of cooking; ensure complete combustion of fuel in gas stoves, coal-fired devices, wood-fired; it is recommended to equip workplaces where flour, powdered sugar, etc. are sifted with a local hood.

Heating must ensure the air temperature in the premises of public catering enterprises in accordance with hygienic standards. The most favorable air temperature for humans is considered to be 18-20 ° C with a relative humidity of 40-60% and an air velocity of 0.3 m / s.

The most perfect and hygienic is the low pressure central water heating with a radiator temperature of no more than 85 ° C. In catering establishments, it is recommended to install smooth-walled heating devices that can be easily cleaned of dust.

Ventilation of premises contributes to the improvement of the microclimate in production, which affects the working conditions, preservation of health and increased efficiency of personnel.

Artificial lighting should be bright enough.

It is difficult to imagine a modern service sector without catering. Restaurants, cafes, canteens hospitably open their doors to numerous visitors, trying to attract them with impeccable cuisine, quality service and affordable prices. Statistics show that the network of public catering establishments and the number of visitors to them are increasing every year. This industry is extremely interesting for investors and those who wish to start their own business.

However, despite all its attractiveness, the food industry is a labor-intensive and energy-consuming production that requires considerable financial investments. And you can get real returns only if you correctly organize the production process, choose the right technological equipment for public catering and organize the production of high-quality products that are in steady demand among consumers.

Development of the menu, production program and raw material stocks

The menu of a catering company is not just a list of dishes offered to visitors. Here, first of all, they take into account the interests of the serviced contingent, reveal their preferences, as well as financial capabilities. The menu should be in demand, popular and as diverse as possible, where each visitor can choose what he likes.

Based on the menu and the number of visitors that are planned to be served during the working day, a production program is drawn up, where, according to the investment rates, the required amount of raw materials per shift is calculated. Based on these data, and taking into account the shelf life of products, the optimal stock of the volume of raw materials required by the enterprise for rhythmic work is determined. They draw up contracts with suppliers, develop a delivery schedule, and organize uncooled and refrigerated warehouses for storing goods.

Organization of warehouse operations

Warehouses, in which the necessary stock of raw materials is stored, should be located in a single block, which will ensure convenient acceptance and release to the blank workshops. The recommended warehouse area is 15-20% of the total area of \u200b\u200benterprises. Correct organization of storage facilities allows you to solve the following tasks:

acceptance of goods in terms of quantity and quality;
ensuring storage in accordance with all sanitary and hygienic requirements;
maintaining stocks of raw materials at an optimal level.

Temperature and humidity in warehouses must be maintained within acceptable limits, and to ensure the frequency of air exchange, natural or mechanical ventilation is provided. Warehouse equipment, commodity scales are installed here, as well as all the necessary equipment that is required to check the quality of goods and release them for production. The main warehouse equipment, racks and podtovarii are intended for the placement and storage of goods, and for the mechanization of the processes of acceptance and dispensing, it is advisable to equip warehouses with mobile carts.

For the storage of perishable products in warehouses, refrigeration equipment is provided, the number of which and the volume of refrigerated chambers depend on the amount of raw materials to be stored. The main types of refrigeration equipment installed in warehouses: cold rooms and refrigerated cabinets, as well as freezers for those products that require low-temperature storage.

Organization of production workshops

Procurement food enterprises with a full cycle of raw materials processing contain in their composition: meat, vegetable, flour or confectionery shops, as well as hot and cold, where the direct preparation of dishes is carried out. In precooking enterprises operating on semi-finished products, the production process is organized in the semi-finished product preparation shop, in which a flour department can be organized.

For each workshop, a production program is developed, the heads of the shops or foremen receive the necessary raw materials at the warehouse, deliver them to the workshop and distribute responsibilities between the chefs responsible for the preparation of one or another product. Raw materials undergo primary processing, after which all the technological stages necessary for the preparation of semi-finished products are carried out. The prepared semi-finished products are placed in a functional container and sent to a hot or cold workshop, where, after final processing, they are brought to full culinary readiness. The rational organization of the hot shop directly depends on the well-coordinated work of the blank shops. The technological equipment of the hot shop is installed here, with the use of which all types of heat treatment are performed.

The cold shop receives products, both heat-treated and not heat-treated, so the organization of the cold shop is primarily determined by the coherence of production processes in the hot and vegetable shops. And the equipment of the cold shop allows not only to mechanize the processes of preparing salads and snacks as much as possible, but also maintains the required storage temperature.

Ready meals are transferred to gastronorm containers and sent to the distribution line for sale. Here they are portioned and released to consumers. In restaurants, ordinary dishes are prepared in small volumes and sold as required, and they begin to prepare ordered portioned dishes after receiving requests from waiters.

Organization of customer service, sales of products and dishwashing

Every food service establishment must pay particular attention to serving consumers. An important role is played by the interior decoration and comfortable arrangement of the dining room, so that visitors have a desire to come here again and again. In restaurants, service is organized by teams of waiters who must not only accept and deliver orders, but create a friendly atmosphere and provide professional advice on the characteristics of dishes and their preparation technology. It is advisable for restaurants to organize low-cost set meals at lunchtime to reach a larger number of customers.

In canteens and cafes, the sale of dining products is organized according to the free choice method. For these purposes, a self-service distribution line is equipped, on which short-term storage, portioning, design and delivery of snacks, first, second and third courses are carried out in compliance with their serving temperature. The modern line of distribution in the dining room is a technological equipment for public catering, which includes a set of counters, display cases and food warmers. The service is carried out by one or several chefs of the distributors, and visitors, moving with a tray along the guides, have the opportunity to choose their favorite dishes. The speed of service, which is especially important at rush hour, is influenced by the timely preparation of dishes by hot and cold workshops, as well as the correct organization of the work of washing tableware, which eliminates interruptions with clean dishes, appliances and trays.

Additional services and an increase in the output of our own production

In order for a catering company to work with a stable profit, it is necessary to develop a number of measures to increase the volume of sales of its own production. Indeed, as a rule, the potential of enterprises is unusually large, and the installed technological equipment for public catering is distinguished by high productivity.

In addition to the dining room, most catering establishments organize a banquet room, where solemn feasts are held for groups of visitors. In the warm season, summer grounds are opened, where a certain range of drinks and goods is sold.

It is advisable to arrange the sale of products of our own production through a culinary store. It is equipped with counters and the necessary types of refrigeration equipment are installed, including freezers, which ensure the display of goods, taking into account the storage temperature.

The culinary store can present products from all departments of the enterprise. These are not only meat and vegetable semi-finished products, various types of dough, but also ready-made salads, culinary and confectionery products. The development of the assortment of a culinary store should be dealt with by the technologists and economists of the enterprise, since one of the ways to attract buyers is affordable prices for products. In addition, it is possible to organize remote trade and supply of products of our own production to retail chains at wholesale prices.

Technological equipment of public catering establishments

To fulfill their main functions, namely, the manufacture and sale of culinary products, catering enterprises are equipped with a wide range of equipment. All technological equipment for public catering is classified into the following types:

electromechanical;
thermal;
refrigeration;
auxiliary or neutral.

The types of technological equipment, its capacity and the number of units are determined as a result of special calculations and taking into account:

type of enterprise;
organization of production (for raw materials or semi-finished products);
production program (menu plan);
forms and methods of customer service.

All catering equipment must meet the needs of the enterprise in terms of productivity, perform all the necessary technological operations, ensure storage at certain temperatures, create comfortable working conditions for service personnel and organize customer service at the highest level.

The company Petrokhladtekhnika has a wide range of modern technological equipment for public catering, the installation of which will become the key to the successful work of any enterprise.

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Introduction
1. Characteristics of the projected workshop
2. Technological part
3. Determination of the number of dishes and drinks sold in the hall
3.2 Menu design
3.3 Design menu
Conclusion
List of references
Applications

Introduction

Public catering is a branch of the national economy, the basis of which is made up of enterprises characterized by the unity of the forms of organization of production and customer service and differing in types and specializations.

Public catering development:

v Provides significant savings in social labor due to more rational use of technology, raw materials;

v Provides workers and employees with hot food during the working day, which increases their efficiency, maintains health;

v Allows the organization of a balanced balanced diet.

Food companies are responsible for the health of their customers and therefore the choice of food and the preparation of meals plays an important role. You should also take into account the tastes of visitors who prefer varied and light dishes.

A huge role in increasing the number of people eating in canteens at industrial enterprises is played by social programs operating at the enterprise. These changes in demand directly affect the choice of cooking equipment.

The main indicator of catering in canteens and industrial enterprises is the speed of service. In order to increase the throughput of canteens and shorten the queue, improvements have been made such as rooms with free access to food counters, revolving display cases and vending machines for food and drinks.

Industrial canteens are currently installing vending machines for drinks (62%) and snacks (31%), as well as for 24-hour hot meals for shift workers (23%).

Speed \u200b\u200bof service is also important in those canteens where long counters are used for serving dishes, where a certain temperature and quality of ready meals must be maintained.

The expansion of the catering market facilitates the design and development of special catering equipment that meets the specific requirements. In recent years, systems for freezing ready meals have been created. The centralization of food preparation has led to a procurement industry.

The creation of the necessary conditions for satisfying the needs of people in good nutrition at the place of work, study, residence and recreation, improving the quality of service and providing additional services by public catering enterprises are the most important socio-economic tasks of the state. In this regard, a set of measures aimed at the rational organization of a network of public catering enterprises, the construction of new enterprises and the reconstruction of existing ones, the introduction of advanced technologies and forms of service are of paramount importance.

When determining the type of enterprise, the following factors are taken into account:

the range of products sold, their variety, the complexity of manufacturing;

technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution);

service methods;

staff qualifications;

quality of service (comfort, communication ethics, aesthetics, etc.);

the range of services provided to consumers.

Canteens are distinguished:

· By the range of products sold - general type and dietary;

· For the serviced contingent of consumers - school, student, etc .;

· By location - public, at the place of study, work.

The presented canteen is located on the territory of the plant, being a working canteen (at an industrial enterprise) and belongs to canteens of the general type.

Based on the type of establishment, the operational characteristics of the catering establishment and service requirements can be established.

The enterprise ensures the safety of life and health of consumers and the safety of their property, subject to compliance with the "Rules for the production and sale of public catering products" approved by Decree of the Government of the Russian Federation No. 332 dated April 13, 1993, sanitary and technological norms and rules, as well as fire and electrical safety requirements.

All catering establishments must comply with the requirements of regulatory documents for the safety of services:

SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;

safety requirements for food raw materials and products - in accordance with the requirements of MBT 5061;

environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;

fire safety - GOST 12.1.004;

electrical safety - SNiP 11-4

The enterprise has convenient access roads and pedestrian accesses to the entrance, the necessary information signs. The territory of the plant adjacent to the canteen has artificial lighting in the evening.

Unloading and loading operations are carried out only through the access roads of the catering establishment.

Entrances for road transport are necessary both for the delivery of products and for the removal of garbage and food waste. For the convenience of entering the building for vans and trucks directly into the building, the doors of the loading docks for receiving products open into the courtyard, which has a waterproof coating and good drainage.

The sites with waste bins are located more than 20 meters from the windows and doors of the premises of the enterprise.

The architectural and planning solution and structural elements of the building, the technical equipment used complies with SNiP 2.08.02.

The enterprise provides emergency exits, stairs, instructions on how to act in an emergency (excerpts from which in the form of short bright announcements and diagrams are placed inside the enterprise in places of the greatest concentration of personnel - changing rooms, telephone, access to the stairs, etc.), a warning system and fire protection equipment.

The enterprise is equipped with engineering systems and equipment that provide the required level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.

The entrance to the enterprise ensures the simultaneous movement of two counter streams of consumers to the entrance and exit, as well as separate entrances and exits for consumers and personnel.

1. Description of workshops

Cooking can be thought of as a production process in which food directly goes through several stages, described as a work route, from the supply of raw food to the final decoration and serving of the food. In order to provide the right equipment in the right place, to reduce the possibility of collisions and congestion of workers, it is necessary to carefully plan work routes, avoiding intersections. A simple working route can be presented as follows: Acceptance of products - Storage - Cutting - Preparation - Distribution.

With the increase in the size of the enterprise, both equipment specialization and work concentration appear, therefore several parallel work routes are being developed. Along with the main food preparation route, provision should be made for secondary routes such as waste collection and disposal, washing and reuse of dishes. Food waste and garbage are disposed of through the reception area, i.e. on the opposite route to the main one.

The food needed to provide a one-day menu is usually stored in small pantries located in or near the finishing shop, and a week's stock of food is housed in warehouses.

Large catering enterprises have a variety of workshops specializing in the types of processed raw materials and manufactured products: meat, fish, vegetables, hot, cold, confectionery. Warehouse, container, sanitary facilities and some other services are referred to as auxiliary workshops.

A workshop is an administratively separate primary production unit of an enterprise, in which mechanical culinary processing of raw materials, preparation of semi-finished products or production of finished products are carried out.

Workshops are subdivided into:

1. blank (meat, fish, poultry, vegetable, meat and fish);

2. pre-processing (cold, hot);

3. specialized (flour products, confectionery, culinary).

Structure of production workshops

The workshop is separated into an independent production unit, because this area of \u200b\u200bwork specializes in the manufacture of certain products and has several teams of workers under the guidance of foremen.

In the procurement shops, they carry out mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products to supply them to the kitchens of their enterprises, as well as pre-procurement enterprises (branches), culinary stores, and small retail chains.

When organizing procurement shops, the flow of production and the sequence of technological processes must be achieved, for which the lines for processing certain types of products are determined. So, in the vegetable shop, it is advisable to organize three processing lines: potatoes and root crops; onion vegetables; cabbage, herbs and other vegetables.

The operating mode of the blank shops depends on the type of enterprise, production volume and the method of selling semi-finished products. Procurement shops that serve only their own company operate, as a rule, in one (day) shift.

Some general requirements for the organization of the work of production departments of public catering enterprises.

All production halls are equipped with sinks with hot and cold water supply. At the same time, it is necessary to provide for such designs of mixers that exclude re-contamination of hands after washing.

The internal sewerage system of industrial and domestic wastewater should be separate with independent outlets into the on-site sewerage network.

Production equipment and washing tanks are connected to the sewerage network with an air gap of at least 20mm from the top of the receiving funnel. All receivers of the internal sewerage drain have hydraulic valves (siphons).

All production halls, washing, defroster, loading, food waste storage room should be equipped with drain ramps with a floor slope towards them.

When using air conditioning systems, the microclimate parameters in industrial premises must correspond to the optimal values \u200b\u200bof sanitary standards.

The ventilation system openings are closed with a fine-mesh polymer mesh.

Equipment and washing baths, which are a source of increased moisture and heat, are equipped with local exhaust systems with predominant exhaust in the area of \u200b\u200bmaximum pollution.

The organization provides the air-thermal balance of the room.

Natural and artificial lighting in all rooms must comply with the lighting requirements. This makes maximum use of natural light.

All time-consuming operations associated with lifting and moving weights are mechanized.

The walls of industrial premises to a height of at least 1.7 m are finished with facing tiles or other materials that can withstand wet cleaning and disinfection. Ceilings are plastered and whitewashed or finished with other materials. The floors are made of non-slip impact resistant materials and slopes towards the drain.

Production workshops are provided with a sufficient amount of necessary equipment and items of material and technical support.

In order to prevent infectious diseases, the cutting equipment is assigned to each workshop and has a special marking.

Cutting boards and knives are marked according to the product to be processed.

It is recommended to use stainless steel cookware for cooking and storing ready meals. Aluminum and duralumin utensils are used only for cooking and short-term storage of food.

Vegetable workshop. At enterprises, the vegetable shop is located in such a way that, on the one hand, it is located not far from the vegetable warehouse, and on the other hand, it has convenient communication with the cold and hot shops. In this case, convenience is created for the delivery of potatoes and vegetables to the workshop, as well as the technological chain: warehouse - vegetable workshop (preliminary processing) - hot workshop (final processing).

In this workshop, vegetables are prepared for heat treatment. Vegetables for salads and fresh fruits are washed and processed, and then transferred to the preparatory shops. The technological process of processing vegetables consists of sorting, crushing, cleaning, peeling after mechanical cleaning, washing, and slicing.

The main equipment of this zone is cutting tables, tables for peeling potatoes, washing baths, waste bins, mobile equipment and machines for peeling potatoes, for cutting into cubes, strips, as well as for cutting other vegetables, commodity items.

Workplaces are equipped with tools, inventory for performing certain operations.

In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is installed in the course of the technological process.

Garbage collection containers allow you to remove garbage collected at different points along the route of the entire enterprise.

Meat and fish shop. Workplaces in the butcher's shop are organized by technological lines:

Processing of cattle meat pork, lamb entering the workshop in quarters

• thawing (defrosting) of frozen fish or soaking salted fish, cleaning from scales, gutting, washing, making semi-finished products.

· The centralized production of semi-finished products from chickens, processing of by-products is carried out by poultry shops. They recycle raw materials from suppliers. In addition to poultry, by-products (kidneys, liver, tongues, heart, etc.) are processed in the workshop.

In general terms, the equipment of this workshop includes all types of devices for chopping and cutting meat, cutting bacon, cutting meat, cutting bones, preparing semi-finished products, minced meat.

The shop is equipped with refrigerating chambers.

Confectionary shop.

The scope of activity of the confectionery department includes the preparation of hot sweets, cold desserts, confectionery, bakery products, finishing and finishing.

The confectionery shop occupies a special place in the production structure of the enterprise. He works independently, regardless of the hot shop. The confectionery department produces products that are sold not only in the halls, but also in culinary stores, branches, and buffets.

The confectionery department includes rooms for kneading dough, cutting and baking, making cream and finishing products, processing eggs, proving yeast dough.

The main equipment includes tables, sinks, measures, machines for mixing, rolling and cutting dough, racks for baking trays and other ovens for baking pastry, stoves and other equipment for convenience are located right in the workshop.

Hot shop. In the hot shop, products and semi-finished products are heat treated, broths are cooked, soups, sauces, side dishes, second courses are prepared, culinary flour products are baked - pies, pies, etc., used as a side dish for first courses, as well as heat treatment of products for cold and sweet dishes.

Semi-finished products from all billet shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has convenient communication with the cold shop and is adjacent to the distribution, as well as to the washing table and kitchen utensils.

The hot shop is divided into two sections - soup and sauce.

The work of the hot shop, like other production sites, largely depends on the correct organization of workplaces, their equipping with the appropriate equipment.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area.

Let's take a closer look at the cold shop of this enterprise.

For the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups, a cold workshop is organized. Its products are sold both directly in the hall and in buffets and culinary stores.

Since in a cold shop a significant number of dishes and products are not subjected to heat treatment, it is necessary to especially strictly observe sanitary rules when organizing the technological process.

The workshop is equipped with pedal operated sinks to avoid re-contamination of hands. The surface of the walls behind sinks and sinks requires special protection from water and dirt. In addition to glazed tiles, special sheet materials, such as stainless steel, are used as wall cladding.

The floors in the cold shop are easy to clean, can withstand heavy equipment, are resistant to water, dirt, oil, acids, alkalis, cleaning agents, temperature extremes, and are made of stone tiles. The floor temperature is maintained by installing thermal insulation. All joints between floors and walls are rounded by the floor covering material.

In the cold shop of the enterprise, natural light (window) is widely used. It has a northwest orientation and provides even natural light above work surfaces. Insolation protection device (blinds) that reflect heat radiation. The openable part of the window is located high enough and equipped with screens against drafts in the working level.

The doors to the workshop are wide enough for transporting trolleys and equipment: double doors with wings of unequal width. To facilitate the work of the cleaners, plates are attached to the door for opening the door by pushing the foot or hand.

In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc., should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime for storing and dispensing cold dishes (10-140C).

For a safe sanitary regime, a bactericidal lamp is installed in the workshop.

To fulfill the production program in the workshop, workplaces are provided, which are equipped with equipment, utensils and implements, depending on the type of technological and production operations performed.

The production program of the workshop (plan-menu) includes the range and quality of prepared dishes and snacks, sweet dishes and cold drinks. Chefs of the 4th and 5th categories work in the workshop.

The workshop works seven days a week, providing lunch from 12.00 to 15.00 and dinner from 19.00 to 21.00.

A necessary additional stage of the production process in a catering enterprise is the washing of dishes and equipment.

Reuse of cookware takes place in two specific areas:

Kitchenware

b Preparation

ь Boiler washing service

b Cooking

Dining room tableware

In every case, cookware should be stored where it is used. The efficiency of the operation depends on the speed at which the cookware is returned to circulation and on the number of revolutions of the cookware.

Cooking is not a continuous process, but rather a series of independent operations performed in different locations, requiring different labor and time to complete.

Only in the last stage, when the food is ready for serving, do the various foods come together.

2. Technological part

2.1 Determining the number of consumers

Taking into account the working hours of the enterprise (from 12.00 to 15.00 and 19.00 to 21.00), the number of visitors per hour is calculated using the formula:

Nh \u003d P? cch? hh / 100,

where: Nh - the number of visitors per hour;

Р - the capacity of the hall;

c h - turnover of a place in the hall during a given hour;

The data c h, x h are found in Appendix 2

N12-13 \u003d 75? 2? 80/100 \u003d 120

N13-14 \u003d 75? 2? 80/100 \u003d 120

N14-15 \u003d 75? 2? 40/100 \u003d 60

N14-15 \u003d 75? 2? 60/100 \u003d 90

Having calculated the number of visitors for each hour of the enterprise's work, we draw up a table

TOTAL: 480 people

Summing up, the number of visitors for each hour of the enterprise's work, we get the number of visitors for one day:

where: Nd - the number of consumers served during the day;

Nh - the number of visitors per hour.

Nd \u003d N12-13 + N13-14 + N14-15 + N19-20 + N20-21

Nd \u003d 120 + 120 + 90 + 60 + 90

Nd \u003d 480 (people)

The dish conversion factor (K) is drawn up according to the formula:

K \u003d N hour. / N (day), where

Nh. - the number of consumers who passed through the trading floor in 1 hour;

N (day) - the number of consumers who passed through the trading floor per day.

K12-13 \u003d 120/480 \u003d 0.25

K13-14 \u003d 120/480 \u003d 0.25

K14-15 \u003d 90/480 \u003d 0.1875

K19-20 \u003d 60/480 \u003d 0.125

K20-21 \u003d 90/480 \u003d 0.1875

2.2 Determination of the number of meals and drinks sold in the hall

Knowing the number of visitors per day, we determine the number of dishes sold during the day at the enterprise, according to the formula:

where nд is the number of dishes: Nd is the number of visitors per day; m is the coefficient of food consumption (at an industrial enterprise 2.8)

nд \u003d 480 * 2.8 \u003d 1344

We make a breakdown of dishes by assortment according to the formulas:

n \u003d Nd * m x. b.

n \u003d Nd * m Ib.

n \u003d Nd * m IIb.

n \u003d Nd * m sl. b.,

where n is the number of cold, first, second and sweet dishes; Nд - the number of visitors per day; m - consumption coefficient, respectively, of cold (0.5), first (1.0), second (1.0), sweet food (0.3).

n x. b. \u003d 480 * 0.5 \u003d 240

n Ib \u003d 480 * 1, 0 \u003d 480

n IIb. \u003d 480 * 1.0 \u003d 480

n sl. b. \u003d 480 * 0.3 \u003d 144

Determination of the amount of hot and cold drinks, confectionery and bread is made in accordance with the consumption standards in force in this type of enterprise. The number of drinks is determined by the formula:

where n is the number of drinks, confectionery and bread; H is the consumption rate.

n hot drinks \u003d 480 * 0.08 \u003d 38.4

n min. water \u003d 480 * 0.02 \u003d 9.6

n natural juices \u003d 480 * 0.01 \u003d 4.8

n rye bread \u003d 480 * 200 \u003d 96000

n wheat bread \u003d 480 * 100 \u003d 48000

n fruit \u003d 480 * 0.05 \u003d 24

TOTAL: 1344

TOTAL: 4664

When portioning drinks, juices, waters, the size of 1 portion is taken as 200g of the product, a portion of rye bread - 30g, wheat bread - 50, the average portioning rate of fruits is 100g.

food dish assortment menu

3. Development of the menu

3.1 Development of the assortment minimum

The development of the assortment minimum is carried out using the Guidelines for the development, placement of a network of specialized public catering enterprises and the requirements for their organization, which provide an updated range of dishes, drinks and culinary products for these enterprises. Minimum assortment for canteens at industrial enterprises. Cold meals and snacks 4

Milk and dairy products 3

Second hot dishes with a side dish 5

including Milk porridge 1

Sweet food 2

Hot drinks 1

Cold drinks 1

Flour culinary and confectionery products 4

Bread is a must

3.2 Menu design

For a better orientation of visitors when choosing dishes, the convenience of their service, a clearer organization of work at enterprises, several types of menus are made: with a free choice of dishes, complete meals, for special types of service (customized lunches, breakfasts, dinners, receptions, etc.) and banquets ... Almost all catering establishments have a free choice menu. It enables the visitor to choose dishes according to their tastes and possibilities.

The menu includes:

Cold meals and snacks

From fish and fish gastronomic products;

From meat, poultry and meat gastronomic products;

Salads and vinaigrette (fish, meat, vegetable);

Cheese, butter and various dairy products.

Transparent (broths with profiteroles, pies, pies, etc.);

Gas stations (cabbage soup, borscht, pickles, etc.);

Puree (from vegetables, cereals, legumes, meat products, etc.);

Dairy (with cereals, pasta, vegetables);

Cold soups made from vegetables and other products (okroshka, borscht, beetroot, botvinia, etc.);

Sweet soups made from berries and fruits.

Second hot dishes

Fish, meat, poultry, potatoes, vegetables and mushrooms, cereals, legumes, pasta, flour from eggs and cottage cheese.

Sweet dishes

Compotes, jelly, mousse, jelly, fruits and berries, natural and in syrup, etc.

Hot drinks

Tea, coffee, cocoa.

Self-produced cold drinks

From lemons, oranges, etc.

Culinary flour, bakery and confectionery products, baked and fried pies with different fillings, buns, muffins, pastries.

Rye and wheat bread. In addition to the specified assortment, confectionery, mineral waters, juices are sold. When compiling a menu, several factors are taken into account:

· An approximate assortment of products recommended for a public catering enterprise, depending on its type and the type of ration provided;

· Availability of raw materials and their seasonality;

· Qualification of personnel, production capacity and equipping it with trade and technological equipment;

· Labor intensity, i.e. time spent on preparing a unit of production;

· The number of visitors per day.

3.3 Design menu

Exit, gr.	No. according to the Collection of recipes	Name of dishes	Number of dishes
COLD MEALS AND SNACKS
		Herring with garnish


		Potato salad with pickled cucumber and tomatoes



		Fish broth with meatballs
		Fresh cabbage soup
		Milk soup with noodles

SECOND HOT DISHES

3.4 Drawing up a table of food sales

Based on the hall load table and the menu plan, the number of dishes of a particular name for each hour of the enterprise's work is determined by the formula:

Nhour \u003d Nday K, where

Nday - the total number of dishes of this type;

К is the coefficient of conversion of dishes.

For the dish "Herring with garnish"

N12-13 \u003d 40 * 0.25 \u003d 10

N13-14 \u003d 40 * 0.25 \u003d 10

N14-15 \u003d 40 * 0.1875 \u003d 7.5

N19-20 \u003d 40 * 0.125 \u003d 5

N20-21 \u003d 40 * 0.1875 \u003d 7.5

For the dish "Boiled tongue with green peas"

N12-13 \u003d 45 * 0.25 \u003d 11.25

N13-14 \u003d 45 * 0.25 \u003d 11.25

N14-15 \u003d 45 * 0.1875 \u003d 8.5

N19-20 \u003d 45 * 0.125 \u003d 5.625

N20-21 \u003d 45 * 0.1875 \u003d 8.5

For the dish "Beetroot salad with cheese and garlic"

N12-13 \u003d 20 * 0.25 \u003d 5

N13-14 \u003d 20 * 0.25 \u003d 5

N14-15 \u003d 20 * 0.1875 \u003d 3.75

N19-20 \u003d 20 * 0.125 \u003d 2.5

N20-21 \u003d 20 * 0.1875 \u003d 3.75

For the dish "Potato salad with pickles and tomatoes"

N12-13 \u003d 100 * 0.25 \u003d 25

N13-14 \u003d 100 * 0.25 \u003d 25

N14-15 \u003d 100 * 0.1875 \u003d 18.7

N19-20 \u003d 100 * 0.125 \u003d 12.5

N20-21 \u003d 100 * 0.1875 \u003d 18.7

For the dish "White cabbage salad with apples and celery"

N12-13 \u003d 35 * 0.25 \u003d 8.75

N13-14 \u003d 35 * 0.25 \u003d 8.75

N14-15 \u003d 35 * 0.1875 \u003d 6.56

N19-20 \u003d 35 * 0.125 \u003d 4.375

N20-21 \u003d 35 * 0.1875 \u003d 6.56

For the dish "Fish broth with meatballs"

N12-13 \u003d 160 * 0.25 \u003d 40

N13-14 \u003d 160 * 0.25 \u003d 40

N14-15 \u003d 160 * 0.1875 \u003d 30

N19-20 \u003d 160 * 0.125 \u003d 20

N20-21 \u003d 160 * 0.1875 \u003d 30

For the dish "Shchi with fresh cabbage"

N12-13 \u003d 180 * 0.25 \u003d 45

N13-14 \u003d 180 * 0.25 \u003d 45

N14-15 \u003d 180 * 0.1875 \u003d 33.75

N19-20 \u003d 180 * 0.125 \u003d 22.5

N20-21 \u003d 180 * 0.1875 \u003d 33.75

For the dish "Milk soup with noodles"

N12-13 \u003d 140 * 0.25 \u003d 35

N13-14 \u003d 140 * 0.25 \u003d 35

N14-15 \u003d 140 * 0.1875 \u003d 26.25

N19-20 \u003d 140 * 0.125 \u003d 17.5

N20-21 \u003d 140 * 0.1875 \u003d 26.25

For the dish "Pork meatballs with pasta"

N12-13 \u003d 180 * 0.25 \u003d 45

N13-14 \u003d 180 * 0.25 \u003d 45

N14-15 \u003d 180 * 0.1875 \u003d 33.75

N19-20 \u003d 180 * 0.125 \u003d 22.5

N20-21 \u003d 180 * 0.1875 \u003d 33.75

For the dish "Liver" Brizol "with boiled potatoes"

N12-13 \u003d 100 * 0.25 \u003d 25

N13-14 \u003d 100 * 0.25 \u003d 25

N14-15 \u003d 100 * 0.1875 \u003d 18.7

N19-20 \u003d 100 * 0.125 \u003d 12.5

N20-21 \u003d 100 * 0.1875 \u003d 18.7

For the dish "Schnitzel from cabbage with sour cream"

N12-13 \u003d 100 * 0.25 \u003d 25

N13-14 \u003d 100 * 0.25 \u003d 25

N14-15 \u003d 100 * 0.1875 \u003d 18.7

N19-20 \u003d 100 * 0.125 \u003d 12.5

N20-21 \u003d 100 * 0.1875 \u003d 18.7

For the dish "Rice milk porridge with butter"

N12-13 \u003d 100 * 0.25 \u003d 25

N13-14 \u003d 100 * 0.25 \u003d 25

N14-15 \u003d 100 * 0.1875 \u003d 18.7

N19-20 \u003d 100 * 0.125 \u003d 12.5

N20-21 \u003d 100 * 0.1875 \u003d 18.7

We summarize the obtained data in a table:

	Name of dishes	Number of meals per day
	Herring with garnish
	Boiled tongue with green peas
	Beetroot salad with cheese and garlic
	Pickled cucumber and tomato salad
	White cabbage salad with apples and celery
	Fish broth with meatballs
	Fresh cabbage soup
	Milk soup with noodles
	Pork meatballs with pasta
	Liver "Brizol" with boiled potatoes
	Cabbage schnitzel with sour cream
	Milk rice porridge with butter

4. Development of TTK

Technical and technological map No. 1 Potato salad with pickles and tomatoes

Application area

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish "Potato salad with pickles and tomatoes" produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of the dish "Potato salad with pickles and tomatoes" must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate safety and quality, etc.). All products used must be processed in strict accordance with established sanitary standards and rules. Processing of raw eggs used for cooking is carried out in a specially designated place in the following sequence: warm 1-2% soda ash solution, 0.5% chloramine solution or other detergents and disinfectants permitted for these purposes, and then rinse with cold running water. A clean raw egg is placed in a clean, labeled container and transferred to the kitchen for later use. Storage of untreated eggs in cassettes, boxes in production workshops is not allowed.

The greens should be fresh, the consistency of the vegetables should be firm; taste, color and smell must match the products used.

Recipe

	Bookmark rate for 1 kg.	Form start Bookmark rate per kg, 0.1 net End of form
	unit of measurement	Gross weight	Net weight
Potatoes
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt
Output of the finished dish, g

Technological process

The boiled potatoes are peeled and cut into cubes, finely chopped pickles, salt, ground black pepper, lemon juice are added, seasoned with mayonnaise and mixed. Sprinkle the finished salad with grated hard-boiled eggs, decorate with slices of fresh tomatoes.

The salad is prepared as needed and sold in portioned dishes immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14 ° C.

According to SanPiN 2.3.6.1079-01, the permissible shelf life of the "Potato salad with pickled cucumbers and tomatoes" dish prior to sale is 1 hour at a storage temperature not exceeding 14 ° C.

Organoleptic characteristics of the dish "Potato salad with pickles and tomatoes" must meet the following requirements:

Microbiological indicators of the dish "Potato salad with pickles and tomatoes" must comply with the requirements of SanPiN 2.3.2.1078-01, index

The nutritional value

The nutritional value of the dish "Potato salad with pickles and tomatoes" per 100 g of product and the yield of 1000 g are:

Justification for calculating the nutritional and energy value of the dish

1. We get the nutrient content in 100 g of each product that is part of the dish

Ingredient			Carbohydrates
Potatoes
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt

2. We calculate the content of nutrients in the raw set of the dish

Ingredient	Net weight)	Carbohydrates
Potatoes
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt

3. We calculate the balance of nutrients, taking into account their safety during heat treatment

Ingredient	Treatment type	Carbohydrates

Potatoes
Fresh tomatoes	Without processing
Lemon (for juice)	Without processing
Pickles	Without processing
Chicken egg	Hard boiled
Mayonnaise 67%	Without processing
Ground black pepper	Without processing
Spicy salt	Without processing

4. We calculate the remainder of nutrients, taking into account the loss of mass of products during heat treatment

Ingredient	Treatment type	Carbohydrates

Potatoes
Fresh tomatoes	Without processing
Lemon (for juice)	Without processing
Pickles	Without processing
Chicken egg	Hard boiled
Mayonnaise 67%	Without processing
Ground black pepper	Without processing
Spicy salt	Without processing

Based on the calculations performed, we calculate the nutritional and energy value for the output of 1000 g and 100 g of the product according to the formula:

Calories \u003d Proteins * 4 + Fats * 9 + Carbohydrates * 4 + Alcohol * 7

Responsible for registration of TTK I.O. Surname

Head production, name and surname

Technical and technological map No. 2 " Liver Brizol "

Application area

This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the signature dish "Liver Brizol" produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.

Raw material requirements

Food raw materials, food products and semi-finished products used to prepare the "Liver Brizol" dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc. .)

All products used must be processed in strict accordance with the established sanitary standards and rules.

During the initial processing, frozen by-products are thawed in air at a temperature of 15-18 ° C.

After defrosting, the blood vessels are cut out from the liver and, after washing in cold water, the film is removed.

Processing of raw eggs used for cooking is carried out in a specially designated place in the following sequence: warm 1-2% soda ash solution, 0.5% chloramine solution or other detergents and disinfectants permitted for these purposes, and then rinse with cold running water. A clean raw egg is placed in a clean, labeled container and transferred to the kitchen for later use. Storage of untreated eggs in cassettes, boxes in production workshops is not allowed.

Recipe

Name of raw materials and products	Bookmark rate for 1 port.	Form start Bookmark rate per port, net End of form
	unit of measurement	Gross weight	Net weight
Beef liver s / m
Sunflower oil
Chicken egg
Wheat flour
Ground black pepper
Spicy salt
Output of the finished dish, g

Technological process

The prepared liver is cut into 1-2 pieces per serving, slightly beaten, sprinkled with salt and pepper, breaded in a mixture of flour and eggs, fried on both sides in a pan with sunflower oil heated to 150-180 ° C, brought to readiness in a combi steamer.

Requirements for registration, implementation and storage

The dish is sold in portioned dishes immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving must be at least 65 ° C.

According to SanPiN 2.3.6.1079-01, the permissible shelf life of the "Liver Brizol" dish before sale is 2-3 hours at a storage temperature not lower than 65 ° C.

The shelf life of the dish "Liver Brizol" according to SanPiN 2.3.2.1324-03 is 36 hours at a storage temperature of + 2 ° C to + 6 ° C.

Quality and safety indicators

The organoleptic characteristics of the "Liver Brizol" dish must meet the following requirements:

Microbiological ...

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Organization and planning of public catering enterprises. Drawing up an assortment minimum and a planned menu. Calculation of the annual production program of turnover and gross income. Rationale for the use of new types of products.

PLAN.

Introduction.

Description of the enterprise.

Organization of supply and storage facilities for the restaurant.

Manufacturing process documentation.

Scientific organization of labor.

Organization of production.

Description of the event.

Conclusion.

List of references.

Introduction.

Food is the basis of human life. How a person eats depends on his health, mood, ability to work. Therefore, human nutrition is not only his personal, but also a public matter.

Catering establishments are equipped with mechanical, refrigeration and heating equipment with gas, electric and steam heating. In this regard, the technologist must know the equipment of catering establishments and other technical disciplines. Knowledge of the economics of public catering is no less important for a technologist. It is impossible to achieve high labor productivity, improve the culture of service without knowing the basics of organizing public catering.

Public catering development:

gives a significant economy of 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, preserves health;

makes it possible to organize balanced rational nutrition in children's and educational institutions.

Increasing the efficiency of public catering is based on the principles of intensifying production common to the entire national economy - achieving high results with the least expenditure of material and labor resources.

1. Characteristics of the enterprise.

In accordance with GOST 50761-95 “Catering services. General requirements ”certain requirements are imposed on catering services. The catering service is the result of the activities of enterprises and citizens-entrepreneurs to meet the needs of the consumer in food and leisure.

The Arcadia restaurant is a top-class restaurant. The hall is designed for 150 seats. (restaurant plan annex 1)

The structure of the building includes: a trading hall, a billiard room, a bar, production premises, administrative premises, storage premises, staff premises, technical premises.

The production premises include; hot shop, cold shop, shop for finishing semi-finished products, vegetable shop, washing kitchen utensils, washing tableware.

Administrative premises include the director's office, accounting department, and production manager's office.

The utility rooms include a changing room for staff, a shower room and toilet rooms.

The technical premises include ventilation, switchboard, heating unit.

The Arcadia restaurant has a neon sign and a lobby is located at the entrance to the restaurant. The lobby includes: wardrobe, toilet rooms, security post.

The trading floor has a stage and a dance floor in front of it.

The interior of the hall is designed in blue and green colors. When decorating the hall, modern materials were used, as well as wood and fabrics. Superior furniture in accordance with the interior of the restaurant, tables have a soft cover. Soft armchairs with armrests.

Exquisite and original decorative elements (lamps, draperies, paintings, etc.) are used to decorate the hall and premises for consumers.

The Arcadia restaurant offers everything that billiards fans need:

First-class tournament-grade billiard tables;

Great interior;

Quiet, calm atmosphere conducive to good play;

Cozy bar with a wide range of spirits and delicious home cooking;

Discounts for regular customers.

To create an optimal microclimate, the restaurant has an air conditioning system.

The Arcadia restaurant is a public catering enterprise that provides consumers with a wide range of complex dishes, mainly for individual orders, as well as wine and vodka, tobacco and confectionery products. The high level of service is combined with the organization of visitors' recreation.

Leisure services include:

organization of musical services;

organization of concerts, programs, variety shows.

The Arcadia Restaurant organizes receptions, family celebrations, banquets, themed evenings.

Visitors are served by waiters, head waiter, bartenders, meals and drinks are prepared by highly qualified chefs. The service personnel have uniforms and footwear of the same sample.

The Arcadia Restaurant offers lunches (business lunch) and dinners.

The restaurant has a convenient road access and guarded parking.

2. Organization of supply and warehouse facilities for the restaurant.

In the restaurant "Arcadia", the delivery of products is handled by a forwarder. To provide the enterprise with food products, it is necessary to solve the following tasks:

What to buy;

How much to buy;

Who to buy from;

On what conditions to purchase;

In addition, you must:

Enter into a contract;

Monitor the execution of the contract;

Arrange delivery;

Organize warehousing and storage.

These tasks are solved by the supply department of the restaurant. It works independently, performing its functions defined above. The company has a list of suppliers from whom products are constantly purchased, as well as purchases are made in markets and wholesalers.

The compiled list of suppliers is analyzed based on specific criteria. Often they are limited by the price and quality of the supplied products, as well as the reliability of supplies.

Other criteria to consider when choosing a supplier include the following:

The remoteness of the supplier from the consumer;

Terms of order fulfillment;

Organization of quality management at the supplier;

Supplier's financial position, creditworthiness, etc.

Delivery of products is carried out in a centralized and decentralized way.

Centralized delivery of goods to enterprises is carried out by the forces and means of suppliers. With centralized delivery, the company is freed from the need to have its own transport.

With decentralized delivery, the export of goods from suppliers is provided directly by the enterprise itself, using its own transport.

Transport plays an important role in the movement of goods.

Transport drivers and freight forwarder in the process of movement of goods must ensure:

Safety of cargo during transportation;

Timely delivery of cargo;

Compliance with the rules of loading and transportation of cargo;

Efficient use of vehicles.

In the restaurant "Russian Trapeza" for each car intended for the transportation of food, there is a sanitary passport issued by the institutions of the sanitary and epidemiological service.

The acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.

Products are obtained in terms of quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to consignment notes, invoices, by recalculating containers, weighing. If the goods are received in a non-defective container, in addition to checking the gross weight, the company has the right to demand that the container be opened and the net weight checked. The second stage is final acceptance. The net weight and the number of trade items are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods.

If a shortage is detected, a unilateral act on the identified shortage is drawn up, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance, an act is drawn up in 3 copies.

Simultaneously with the acceptance of goods by quantity, goods are also accepted by quality.

Acceptance of goods in terms of quality is carried out organoleptically (in appearance, color, smell, taste). At the same time, compliance with standards, technical specifications is checked. The transport documents are accompanied by certificates or quality certificates.

To ensure the uninterrupted operation of production facilities for the sale of products in a sufficient range, taking into account the demand of consumers, commodity stocks are necessary.

Non-perishable products (flour, sugar, cereals) - 8-10 days

Perishable food (meat, fish, poultry) - 2-5 days

Stocks of bread and milk should not exceed one day's sale.

3. Technological documentation for production.

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

The main factors to consider when drawing up a menu. They concern: the approximate range of products recommended for public catering enterprises depending on the type and type of the provided ration, the availability of raw materials and its seasonality.

When approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire day of the company's trade.

The hallmark of the restaurant is called its menu, that is, a list of snacks, dishes, drinks (with an indication of the price and output), available for sale during the entire opening hours.

The word menu comes from the French “menu” and means a schedule of meals and drinks for breakfast, lunch and dinner, as well as a listing of meals for receptions and other types of service.

All dishes on the menu are listed in sequence according to the meal order. The order of listing the dishes must correspond to the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily.

Reducing the number of names of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and specialties in the menu.

When compiling the menu, a variety of snacks and dishes should be achieved, both by the types of raw materials (fish, vegetables, meat) and by the methods of culinary processing (boiled, stewed, fried, stewed, baked), as well as the correct combination of the side dish with the main product.

When compiling the menu, the taste of food, the external design of dishes are taken into account. It should also be borne in mind that the dishes should achieve taste harmony by combining various components with each other.

The next factor taken into account when drawing up the menu is the seasonality of consumption. It is known that meals rich in fats and proteins are in great demand in winter, while in summer there is an increase in demand for cold meals, vegetables and fresh fruits.

Many consumers visit cafes every day at lunchtime, so the menu should be diversified not only for a given day, but also by days of the week.

When choosing side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product.

Meals and snacks included in the menu must be available throughout the day.

It should also be borne in mind that consumers with children often visit the cafe during the day. Therefore, the menu should include half-portions or special meals for children.

On the menu, all appetizers and dishes are arranged in the following order: from less spicy to more spicy, from stewed to boiled, fried to stewed.

Menu types differ from each other in the selection of the offered dishes and the price structure.

A la carte menu. This type of menu offers a choice in each type of food, with each dish being judged separately. Dishes from such a menu, selected by visitors, are prepared to order.

Menu "Tabldot". This type of menu offers a small assortment of dishes and is priced as the total amount per person for the entire menu.

A typical example of such a menu is a “business breakfast” (business lunch) at reasonable prices, which includes three or four names of dishes. The visitor pays the set price for the entire meal or breakfast.

Table d'hote menus are very popular on holidays such as New Years.

Menu "a la part" - guests make reservations and are served at a specific time frame. It is used more often in resort hotels.

"Buffet" - this is a wide choice of dishes with free access, this service method increases the capacity of the hall, speeds up the service process.

A cyclic menu is a group of menus for a certain period of time. This type of menu is mainly used in inpatient settings, such as hospitals, sanatoriums, etc.

The cyclic menu aims to diversify the assortment of dishes for consumers and service personnel, as well as to guarantee the nutritional value of a whole group of people in order to maintain health.

4. Scientific organization of labor.

The scientific organization of labor in public catering, as in other industries, must solve three main problems: economic, psychophysiological and social.

The solution to the economic problem assumes the most complete use of technology, materials, raw materials, provides an increase in the efficiency of production and labor.

The solution to the psychophysical problem provides for the creation of favorable working conditions at the enterprise, contributing to the health of workers, reducing fatigue and increasing work capacity.

Solving a social problem ensures the all-round development of a person, promotes the transformation of labor into a vital necessity, fosters responsibility for the results of one's labor.

These tasks are interconnected and must be solved in a complex. Without solving the psychophysical problem and social problems, economic problems will not be solved.

NOT distinguish the following main directions.

development and implementation of rational forms and division and cooperation of labor;

improving the organization and service of workplaces;

introduction of advanced techniques and methods of labor;

improving working conditions;

training and professional development of personnel;

rationalization of work and rest regimes;

strengthening labor discipline;

improvement of labor rationing.

5. Organization of production.

The Arcadia restaurant has a variety of workshops specializing in the types of processed raw materials and manufactured products: a workshop for finishing semi-finished products, vegetable, hot, and cold. Warehouse, container, sanitary facilities.

The shops are subdivided into: billet (shop for the completion of semi-finished products, vegetable); precooking (hot, cold).

In each workshop, a technological line is organized - a production area equipped with the necessary equipment for a specific technological process.

The preparation shops of the restaurant carry out mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products for supplying them to the hot shop of their enterprise.

In the Arcadia Restaurant they mainly work on semi-finished products, therefore the processing of meat, poultry, by-products and fish is concentrated in one workshop (the workshop for the completion of semi-finished products), as well as the processing of all vegetables.

Cold shop.

Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks, sweet dishes and cold soups. The products used for cooking are not subjected to secondary heat treatment before being released, therefore, strict sanitary requirements must be observed in the workshop: products used for cooking must be stored in refrigerated cabinets or chambers at a temperature not higher than 6-8 gr .; utensils and utensils must be marked and used for their intended purpose; In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc., should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and dispensing of cold dishes (10-14 gr.).

Hot shop.

The hot shop is the main workshop of the enterprise, where the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broths, cooking soups, sauces, side dishes, second courses, and also heat treatment of products for cold and sweet dishes. The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient connection with the cold shop, distribution and sales area, washing kitchen utensils.

Hot shop dishes produced in the Arcadia restaurant meet the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are developed according to technological instructions and maps, technical and technological charts in compliance with the Sanitary Rules for public catering establishments.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area.

The hot shop is equipped with modern equipment: heating, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric pans, electric fryers, refrigerators, production tables and shelves.

Vegetable workshop.

The vegetable shop has a convenient connection with the cold and hot shops, in which the production of finished products is completed.

The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting.

The equipment for the vegetable shop is selected according to the equipment standards, depending on the type and capacity of the enterprise. The main equipment is production tables, tables for peeling potatoes, washing baths, and vegetable pans.

Workplaces are equipped with tools, inventory for performing certain operations.

The work of the vegetable shop is organized by the production manager.

Workshop for finishing semi-finished products.

The Arcadia Restaurant has organized a workshop for the finalization of semi-finished products, which the enterprise receives from industrial and procurement enterprises in the form of meat in large chunks, fish of special cutting, chilled and frozen, carcasses of chickens and chickens.

Separate workplaces are organized in the workshop for the processing of semi-finished meat products, semi-finished products from poultry and fish.

A universal drive PM-1,1 with a set of machines for loosening, grinding meat and performing other operations is installed from the equipment in the workshop for finalizing semi-finished products. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile shelves are installed in the workshop.

In the Arcadia Restaurant, according to the production program, lumpy semi-finished products are cut into portioned, small-lump and chopped. The workplace is equipped with a production table, on which I lay the cutting board, set the dial scales.

By-products are delivered to the enterprise in the form of raw materials and a separate place for their processing is provided in the semi-finished product preparation shop.

A separate workplace has also been set up to handle poultry from industry. The preparation of semi-finished products from poultry is carried out at the workplace, where washing baths and a production table are used.

Taking into account the specific smell of fish products, the preparation of portioned semi-finished products is carried out on separate production tables. In addition to the separate equipment, separate tools, containers, cutting boards marked for fish processing are distinguished.

In the workshop for finishing semi-finished products, desktop meat grinders are used.

Chefs of the 4th and 5th categories perform work in the workshop. For their work, cooks report to the head of production or the foreman.

Washing kitchen utensils.

Kitchenware washing is intended for washing cookware (boilers, pots, baking trays, etc.), kitchen and cutting utensils, tools.

The washing room must have a convenient connection with the production departments (cold, hot). In the washing room there are set-ups for used dishes, racks for clean dishes and utensils, washing baths with three compartments - for soaking, washing and disinfection.

6. Description of the event.

Banquet buffet for 30 people.

A banquet-buffet is usually held by organizations when it is necessary to receive a large number of people in the same area of \u200b\u200bthe banquet hall in a limited time; during the banquet, each participant has the opportunity to approach any guest for a conversation, independently take the snacks and drinks he likes; invitees can leave the banquet at any time. As a rule, a buffet banquet is organized from 6 pm to 8 pm and lasts 1-1.5 hours.

Chairs are not placed at this banquet. Guests eat and drink while standing at the tables or, taking a snack, leave the table. The menu includes cold and hot snacks, desserts and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in valovans; gastronomic products are cut so that they can be eaten without a knife.

Before receiving guests of the restaurant hall we decorate with fresh flowers. They are covered with flannel and covered with green banquet tablecloths that match the color of the walls. On all tables, the tablecloths are lowered to the same length at a distance of 1-2 cm from the floor in order to hide the table legs, and the corners of the tablecloths are taken inward at a right angle.

Additional and utility tables are set as banquet tables (with a descent). The light is darkened, calm music is playing. Fresh wildflowers in low vases serve as decoration.

At a banquet-buffet with service by waiters for business negotiations, the number of waiters is taken at the rate of one waiter for 15 people. Therefore, to serve 30 guests, 2 waiters will be required, who will serve the dishes and remove the used dishes.

Waiters in the hall, standing at the tables, pour drinks, lay out dishes and snacks. Due to the fact that not all invitees can immediately come to the table, waiters should pay the main attention to guests standing to the side or at additional tables, offering them drinks and snacks.

During the entire service, waiters keep order on the table, take away used dishes, bottles, replenish serving items, empty or replace ashtrays in a timely manner.

For the banquet-buffet we use standard restaurant tables 1250x800mm in the amount of 5 pieces. at the rate of 1p / m for 6-8 people Compiled in the form of the letter P. And also, in addition to buffet tables, we use tables 500x500 in the amount of 4 pieces. installed against the walls and one side table for supplies of tableware, cutlery, glasses, napkins.

Conclusion.

The successful operation of a catering enterprise depends on many factors. Like any complex system, a nightclub begins with the intention of its creator and ends with control and its functioning. In my work, I considered, in my opinion, the most important factors influencing the success in the restaurant business. These factors are:

Management functions in the restaurant business. Organization management is based on the general principles of the production management system. The management functions reveal the content of management as a process, reflect the type of management activity, job responsibilities assigned to a specific structural unit or employee, the appointment of a specific management body. The main functions of management are common to all production and economic systems, refer to any object of management. They are necessary to solve general management problems and are typical for the entire management decision.

The structure of the public catering enterprise management system. A properly designed structure of the management system for any public catering enterprise simplifies and relieves the manager of a number of functions, for which there are qualified specialists. The structure of the management system is fixed in the organizational charts of the management structure, staffing tables, provisions on structural divisions, job descriptions.

Arrangement and selection of personnel. Personnel selection is very important for success in a restaurant. Further work will depend on how much the manager selects the staff correctly. The manager must understand exactly what type of candidates is needed for a stable workforce capable of achieving high end results. Recently, due to the increased demand of visitors, restaurants are trying to improve the quality of food preparation and service. Accordingly, the needs of restaurants in highly qualified personnel are increasing.

Functions of managers. In this work, I paid great attention to studying the work of managers in the restaurant business. Based on my own experience and local practice, I would like to note that despite the large number of restaurants in Bishkek, there are very few restaurants where there are managers who comply with the requirements imposed on them.

The catering service is a service for the preparation, sale and organization of consumption of dishes and products of complex manufacture of all basic groups from various types of raw materials, purchased goods and wine and vodka products, provided by qualified production and service personnel in conditions of an increased level of comfort in combination with the organization of leisure.

Vegetable workshop.

The vegetable shop is organized at an enterprise with a large and medium capacity.

The vegetable shop is located, as a rule, in the part of the enterprise where the vegetable chamber is located, in order to transport raw materials, bypassing the general production corridors. The workshop should have a convenient connection with the cold and hot workshop.

The range and quantity of products depends on the production program of the enterprise. The equipment for the workshop is selected according to the equipment standards, depending on the capacity of the enterprise.

P lan of the vegetable shop.

1 - potato peeler

2 - product kit.

3 - washing bath

4 - table for cleaning

potatoes and root vegetables

5 - mobile shelving unit.

6 - vegetable cutting

7 - production table.

8 - table for cleaning

onions.

P
lan of the hot shop.

1 - electric stove PESM-4Sh 2 - electric frying pan SESM-0.5 3 - electric oven 4 - deep fryer. FESM-20 5 - 2-burner electric stove. 6 - insert for heating equipment 7 - electric bain-marie MSESM-50. 8 - production table. 9 - universal drive PG-0.6 10 - table for installing small-scale mechanization equipment. 11 - cooled table SOESM-2. 12 - barbecue oven. 13 - mobile rack. 14 - food boiler KPE-100. 15 - electric boiler KRNE-100B. 16 - food boiler KPESM-60. 17 - mobile bath. 18 - refrigerating cabinet ШХ-0,4М. 19 - bain-marie counter for first courses. 20 - electric dispensing rack SRM 21 - dispensing rack. 22 - table with a built-in washing bath. 23 - sink.

Cold shop plan.

1- cold cabinet ШХ-0.8; 2- cold cabinet ШХ -0.6 3- production table. 4- section-table with a refrigerated cabinet and a slide SOESM-3 5- low-temperature counter CH-0,15. 6- section-table with a cooled cabinet SOESM-2; 7- front-movable rack. 8- washing tub VM-2SM 9- machine for cutting boiled vegetables 10 - manual butter divider

The plan of the workshop for the completion of semi-finished products.

A - meat processing area C - poultry processing area

B - fish processing area.

1 - bathtub with sides; 2 - cutting chair; 3 - production table; 4 - mobile shelving unit; 5 - universal drive PM-1.1; 6 - a meat grinder; 7 - an opaline cabinet; 8 - washing tub; 9 - refrigerating cabinet.

Appendix 1.

PLAN OF THE RESTAURANT "Arcadia"

1 - foyer. 2 - dressing room. 3 - security room. 4 - toilet rooms. 5 - bar, billiard room. 6 - hall. 7 - hot shop, 8 - shop for finishing semi-finished products, 9 - washing shop, 10 - cold shop, 11 - vegetable shop, 12 - warehouse premises, 13 - personnel premises and those premises, 14 - administration,

List of references.

N. V. Korshunov “Organization of service in a restaurant” M, high school 1976.

Christopher Enerton-Thomas "Restaurant Business" - M, "Roskonsult" 1999

Usov V.V. “Organization of service in a restaurant” - Moscow. "High School" 1990

Anosova M.M., Kucher L.S. "Organization of production at public catering establishments", 1985

Radchenko L.A. "Organization of production at public catering establishments", 2000.

Collection of recipes for dishes and culinary dishes of the national cuisines of the peoples of Russia. 1992

H. Riedel, “Bars and Restaurants. Service Technique ". 2002

Ivannikova E.I., "Bar business", 2002.

Hot workshops are organized at enterprises performing a full production cycle. The hot shop is the main shop of the catering enterprise, in which the technological process of food preparation is completed: heat treatment of food and semi-finished products, cooking broth, cooking soups, sauces, side dishes, second courses, and also heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes pastries (pies, pies, pies, etc.) for transparent broths. From the hot shop, ready meals go directly to the dispensers for sale to the consumer.

It is advisable to locate the hot shop serving several sales areas located on different floors on the same floor with the sales area with the largest number of seats. All other floors should have a serving area with a plate for roasting portions and food warmers. The supply of finished products to these dispensers is provided by hoists.

The hot shop should be located next to the cold shop, washing canteen and kitchen utensils, a dispenser, a sales area and have a convenient connection with blank shops, a greenery processing shop, and storage facilities. Their close location helps to reduce the time required to move products from one workshop to another and to the dispensing line. Next to the hot shop, kitchen and tableware washers are placed.

The production program of the workshop is determined according to the menu plan.

Dishes made in the hot shop are distinguished by the following main features:

the type of raw materials used - from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc .;

the way of cooking - boiled, stewed, stewed, fried, baked;

the nature of consumption - soups, main courses, side dishes, drinks, etc.,

appointment- for dietary, school meals, etc .;

consistency -liquid, semi-liquid, thick, puree, viscous, crumbly.

Dishes of the hot shop must comply with the requirements of state standards, industry and enterprise standards, collections of recipes for dishes and culinary products, technical conditions and be developed according to technological instructions and maps, technical and technological charts, in compliance with the sanitary rules of public catering enterprises.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking kettles, electric frying pans, electric fryers, refrigerators, as well as production tables and shelves.

Depending on the type and power, the use of mechanical equipment in the hot shop is envisaged (universal drive P-II, a machine for making mashed potatoes).

Equipment for the hot shop is selected according to the norms of equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the sales area during peak hours, as well as the forms of service.

The production program of the hot shop is drawn up on the basis of the range of dishes sold through the sales area, the range of culinary products sold through buffets and retail outlets (cookery stores, trays).

The temperature according to the requirements of the organization of labor should not exceed 23 ° C, therefore; supply and exhaust ventilation should be more powerful (air speed - 1-2 m / s); relative humidity - 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the area of \u200b\u200bthe stove should be 45-50 times less than the floor area.

Hot shop workers, in order to successfully cope with the production program, must start work no later than 2 hours before the opening of the sales area.

The number of cooks in each section is determined by the ratio 1: 2, that is, there are half the number of cooks in the soup section.

The hot shop is divided into two specialized departments - soup and sauce. In the soup, broths and first courses are prepared, in the sauce one - second courses, side dishes, sauces, hot threads.

Organization of work of the soup department of the hot shop

The technological process of preparing first courses in the soup department consists of two stages of preparing broths (bone, meat, fish, mushroom, etc.), vegetable, fruit decoctions and cooking soups (filling, dairy, sweet).

The duration of cooking bone and meat-and-bone broths is 5 - 6 hours, so they are prepared the day before, the rest of the broths (meat, chicken, fish) - at the beginning of the working day. It is advisable to prepare them concentrated and store them in the refrigerator.

In a restaurant, where broths are cooked in small quantities, 50 and 40 liter boilers are used to cook them.

In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches that require a lot of broth, therefore, two technological lines are organized. First line intended for cooking broths. At the workplace of the broth cook, stationary boilers are installed in the line - electric, gas or steam. Electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional capacities are more often used. They put a bath for washing meat, poultry carcasses, bones. The meat is placed in a cassette with a perforated insert and lowered into the bath for washing. In the same container, the meat is immersed in a non-tilting cauldron installed nearby. After cooking the broth, the container with meat is unloaded from the boiler using a special TP-80K trolley with a lifting platform.

At catering establishments, unified steam boilers of the KPP-100-1, KPP-160-1 and KPP-250-1 types (rectangular) can be used. In addition, electric cooking boilers KPE-100, KPE-160, KPE-250 or a sectional modulated tilting boiler KPESM-60 are in operation.

Cooking kettles are also used to cook cabbage for cabbage rolls, potatoes and carrots for salads, etc. in functional perforated containers.

Opposite stationary cooking kettles are installed second processing line for the preparation of soups, which includes a line of thermal and non-mechanical equipment, the distance between which should be 1.5 m.

The line of heating equipment includes: a mobile boiler KP-60 with an electric cooking device UEV-60, an electric frying pan SE-0.45-01, an electric stove PE-0.51-01, production tables of the SP-1200 type for performing auxiliary operations.

The stove is used for cooking first courses in small batches in boilers, stewing vegetables, etc. The electric frying pan is used for sautéing vegetables. Sections-inserts for heating equipment, used as additional elements in the lines of sectional modulated equipment, create additional convenience for the cook.

Procurement of sausages (beetroot, vegetable, flour) in the soup department is carried out 2-3 hours before the start of the hot shop.

The lines of non-mechanical equipment (distance between the lines 1.5 m) for the preparation of soups include sectional modulated tables and a mobile bath for rinsing garnishes for clear broths. At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathtub, a table for small mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

In restaurants, where first courses are cooked in small batches in 50, 40, 30, and 20 l boilers, bain-marie is installed in the hot shop, which ensures the preservation of the temperature and taste of the soups. First courses should be served with a temperature of at least 75 ° C, the duration of the implementation of first courses in mass preparation is no more than 2-3 hours.

To prepare puree soups, products are wiped and chopped using a universal drive II- with interchangeable mechanisms, a universal kitchen machine UKM with interchangeable mechanisms.

Culinary flour products (pies, cheesecakes, pies) are prepared for transparent broths. Additional jobs will be organized for their manufacture. The dough is kneaded in boilers, cut on a production table with a wooden covering, using rolling pins, manual dough dividers, cutters.

Organization of the work of the sauce department of the hot shop

This compartment is intended for cooking second hot dishes, side dishes, sauces.

The main equipment of the sauce department are cookers, ovens, electric pans, deep fryers, as well as cooking pots, universal drive. Kebab ovens are installed in hot shops of specialized enterprises and in restaurants. The enterprises use sausage boilers, egg boilers, coffee makers, etc. For the preparation of dietary meals, a steamer is installed in the sauce section.

The workplaces for the second course chefs in canteens and restaurants differ from each other.

In the sauce department of canteens, there are three technological lines, on which workplaces for frying, cooking, stewing, stewing, baking are organized; preparation of side dishes, sauces and hot drinks; preparation of culinary products (cheesecakes, cabbage rolls, vegetable cutlets, etc.). In large canteens, culinary products are made in the culinary workshop.

The first line includes ovens (ShZHESM-2K), stoves, electric pans SESM-0.2 (SESM-0.5), deep fryers.

In restaurants, this line is also equipped with bain-marie intended for short-term storage of second courses in a hot state.

In the hot workshop of the canteen at the production enterprise, a conveyor oven is used for continuous frying of cutlets, rump steaks, entrecotes and other meat products.

In dietetic canteens for steaming meat, fish, vegetables in perforated containers, a steam boiler APE-0.23A is used.

The second line provides a workplace for the preparation of side dishes, sauces and hot drinks. The workplace is equipped with a production table with a washing tub SPM-1500 for bulkheads and cereals washing; cooking kettle KP-60 for cooking side dishes and sauces; an electric stove for preparing coffee, cocoa in hot-water boilers (and in restaurants - chocolate, oriental coffee, etc.). Rice or pasta in a perforated container is lowered into the boiling water of the boiler using a mobile cart with a lifting platform. The finished garnish is washed in the boiler and unloaded together with the container using the same cart. Then they are transferred to a functional container, filled with oil.

In restaurants, where complex side dishes are mainly prepared in small quantities, cookware is used. For portioning and decorating dishes, special food warmers are used, as well as production tables with refrigerated slides and cabinets.

For the preparation of sauces at the workplace, cooking kettles are used, when it is necessary to prepare a large amount of sauces, or pots of various capacities, when preparing a small amount of sauces. For wiping vegetables and straining broths, use sieves of various shapes or strainers. Basic sauces (red and white), as a rule, are prepared for the whole day, and derivative sauces for 2-3 hours of selling dishes in the trading floor.

For frying potatoes (fries, pie, etc.) use deep fryers such as FESM-20, FE-20-01.

The third line, intended for the manufacture of culinary products, has several jobs, since the products are manufactured not only for sale through the distributor, but also through the branches of the enterprise. At workplaces, production tables are installed on which scales, chopping boards, functional containers and knives for forming products are located. For wiping cottage cheese, potatoes and other products, a universal machine with a removable drive is installed.

In the sauce department of the restaurant, jobs are organized mainly by the type of heat treatment. For example, a workplace for frying and sautéing products and semi-finished products; the second is for cooking, stewing and stewing food; the third is for cooking side dishes and cereals.

At the workplace, cooks use kitchen stoves (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile shelving. When cooking deep-fried dishes (Kiev cutlets, fish fries, etc.), over an open fire (grilled sturgeon, grilled meat, grilled poultry, etc.), an electric grill is included in the heat line (GE, GEN-10) , a deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then the finished products, along with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. A separate workplace is allocated for the preparation of kebabs. On the production table, the kebabs are portioned, and fried in the SHR-2 kebab oven, in which heat transfer occurs by radiation.

Workplaces for cooking, stewing, stewing and baking products are organized taking into account the performance of several operations by chefs at the same time. For this purpose, heating equipment (stoves, ovens, electric pans) is grouped with the calculation of the convenience of the transition of cooks from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Heating equipment can be installed not only in a line, but also in an island way.

In grill bars and fast food outlets, GE electric grills with infrared radiation are used for roasting chickens and other products. Acceleration of the heat treatment of food can be achieved by imputation of microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth. In the device, the time for frying beef culinary products is 3.2 minutes, pancakes - 1.5 minutes.

The work of the cooks in the sauce department begins with familiarizing themselves with the production program (menu plan), selecting technological maps, specifying the amount of products required for cooking. In the restaurant, fried and baked dishes are prepared only by order of the visitors; labor-intensive dishes that take a long time to prepare (stews, sauces) are prepared in small batches. At other enterprises, during mass production, no matter what volume of products is being prepared, it must be borne in mind that fried second courses (cutlets, steaks, entrecotes, etc.) must be sold within 1 hour; boiled, stewed, stewed second courses - 2 hours, vegetable side dishes - 2 hours, crumbly porridge, stewed cabbage - 6 hours, hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of sanitary rules, the forced storage of the remaining food must be cooled and store at a temperature of 2-6 ° C for no more than 18 hours. Before selling, chilled food is checked and tasted by the head of production, after which it is necessarily subjected to heat treatment (boiling, frying on the stove or in an oven). The period for selling food after this heat treatment should not exceed 1 hour. It is prohibited to mix food leftovers from the previous day with food prepared on the same day, but at an earlier date with newly prepared food.

It is forbidden to leave the next day in the sauce section of the hot shop: pancakes with meat and cottage cheese, minced meat, poultry, fish; sauces; omelets; mashed potatoes, boiled pasta.

Labour Organization... Since the work in the hot shop is very varied, cooks of various qualifications must work there. The following ratio of cooks in a hot shop is recommended: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%.

The production team of the hot shop also includes washers kitchen utensils, kitchen auxiliary workers.

A chef of the VI category, as a rule, is a foreman or a senior chef and is responsible for organizing the technological process in the workshop, the quality and compliance with the output of dishes, monitors the observance of the technology of cooking dishes and culinary products, prepares portioned, branded, banquet dishes.

The V category chef prepares and decorates dishes that require the most complex culinary processing. The chef of the IV category prepares the first and second dishes of mass demand, sauces vegetables, tomato puree. The cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, products from air mass, etc.).

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