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Hard to imagine modern sphere service 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 is increasing annually. This industry is extremely interesting for investors and those who wish to open their own business.

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

Development of the menu, production program and stock of raw materials

The menu of a catering establishment is not just a list of dishes offered to visitors. Here, first of all, the interests of the serviced contingent are taken into account, their preferences, as well as financial capabilities are revealed. 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, they make up a production program, where, according to the investment norms, they calculate required amount raw materials per shift. 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 schedule of deliveries, and organize unrefrigerated and refrigerated rooms for the storage of goods. warehouses.

Organization of warehouse work

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 shops. The recommended area of ​​warehouse premises is 15-20% of the total area of ​​enterprises. Proper organization of warehouse management 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.

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

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 chest freezers for those products that require low-temperature storage.

Organization of work of production shops

Procurement catering establishments with a full cycle of processing raw materials contain: meat, vegetable, flour or confectionary shop and, as well as hot and cold, where direct cooking is carried out. In pre-cooking enterprises operating on semi-finished products, the production process is organized in the semi-finished products pre-cooking workshop, in which a flour department can be organized.

A production program is developed for each workshop, the heads of workshops or foremen receive the necessary raw materials from the warehouse, deliver them to the workshop and distribute duties among the cooks responsible for the preparation of a particular product. Raw materials are subjected to primary processing, after which everything is like technological stages necessary for the preparation of semi-finished products. Prepared semi-finished products are placed in a functional container and sent to a hot or cold shop, where, after final processing, they are brought to full culinary readiness. The rational organization of the work 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 those that have undergone heat treatment and those that have not undergone heat treatment, therefore, the organization of the work of the cold shop, first of all, is 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 to the maximum, but also maintains the required temperature for their storage.

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, on-duty dishes are prepared in small volumes and sold as needed, and the preparation of custom-made a la carte dishes is started after receipt of requests from waiters.

Organization of customer service, product sales and dishwashing

Every food service must pay special attention to customer service. An important role is played by the interior design and comfortable arrangement of the dining room, so that visitors have a desire to come here again and again. Restaurants organize service by teams of waiters who must not only take and deliver orders, but also create a friendly atmosphere and provide professional advice on the characteristics of dishes and the technology of their preparation. At lunchtime, in order to reach a larger number of visitors, it is advisable for restaurants to organize the sale of inexpensive set meals.

In canteens and cafes, the sale of lunch products is organized according to the method of free choice of dishes. For these purposes, a self-service distribution line is equipped, on which short-term storage, portioning, decoration and dispensing of snacks, first, second and third courses are carried out in compliance with the temperature of their serving. The modern distribution line in the dining room is a technological equipment for public catering, which includes a set of counters, showcases and food warmers. Service is carried out by one or several cooks-distributors, and visitors, moving with a tray along the rails, have the opportunity to choose their favorite dishes. The speed of service, which is especially relevant during rush hour, is affected by the timely preparation of dishes by hot and cold shops, as well as the proper organization of the work of washing tableware, which eliminates interruptions in clean dishes, cutlery and trays.

Additional services and increase in own production output

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

In addition to the dining hall, most catering establishments organize a banquet hall where solemn feasts are held for groups of visitors. In the warm season, summer venues are opened where they sell a certain range of drinks and goods.

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

In the culinary shop, products of all workshops of the enterprise can be presented. These are not only semi-finished meat and vegetable products, various types of dough, but also ready-made salads, culinary and confectionery products. Technologists and economists of the enterprise should be engaged in the development of the assortment of a culinary store, since affordable prices for products are one of the ways to attract customers. In addition, it is possible to organize remote trade and supply of own-produced products to retail chains at wholesale prices.

Technological equipment of catering establishments

To perform their main functions, namely, the manufacture and sale of culinary products, catering establishments 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 (on 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, fulfill 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 Petrokhladotekhnika presents a wide range of modern technological equipment for public catering, the installation of which will be the key to the successful operation of any enterprise.

Characteristics of industrial premises.

POP production facilities include, depending on the format of the enterprise and specialization,:

warehouses, production shops, administrative and household premises.

The capacity of production workshops depends on the area, equipment capacity, and staff productivity.

Workflow technology.

The work and organization of production is coordinated and organized by the director of the enterprise according to the administrative structure of the enterprise.

The layout of the enterprise's workshops is based on the concept of the enterprise, the production program and its capacity, taking into account technological flows, the organization of personnel workplaces at each workplace.

The main requirement when planning an enterprise (industrial, domestic, commercial, and other premises) is to follow the sequence technological process subject to sanitary norms and rules defined by SNiPs.

Manufacturing facilities include:

vegetable, meat and fish, hot, cold, flour, confectionery, dumpling shops, freezing shop. In the presence of a large-capacity enterprise, workshops can be allocated according to the types of products of one direction. For example: a workshop for the production of pancakes can be allocated to a separate workshop if there is a flour workshop. The mince shop stands out separately.

When designing the location of workshops, the rules for the flow of technological processes should be observed: from the beginning, mechanical cleaning of the most contaminated raw materials should be carried out in the vegetable, meat and fish workshops, i.e. raw materials for production should come in the form of p / f. in a production container.

In the case when the enterprise is located on several floors, these workshops are located on the lower floors, next to the loading. Warehouses are also located there. Elevators or lifts must be provided for transportation separately p / f and separately finished products. With a one-story room, the location of the workshops is sequential

There is a separate entrance for staff. or, in separate cases, login via download is allowed. At the entrance, it is necessary to provide a place for security, a wardrobe for staff, toilets and showers for staff, warehouses.

In the production of dumplings to speed up production process, compliance with the implementation deadlines, in order to save working time, for the convenience of the staff, it must be located next to the meat and fish shop.

As a rule, next to the line for distributing cafes or dispensing products to the trading floor, a hot shop and a cold shop are located nearby.

Flour and confectionery shops, a finishing shop are located nearby, because. they are very closely related. Depending on the production program, when the enterprise is focused on the production of flour culinary products in large volume and assortment, it is necessary to provide a separate mince shop located in the immediate vicinity of the flour shop or to allocate a line for the preparation of minced meat in the shop itself.

Commercial premises include a trading floor, a dining room, culinary shops or a separate department of culinary products directly in the dining room.

Various combinations have been successfully tested and are working: a separate dining room and a nearby culinary shop; dining room and culinary department separately, but directly in the hall; the culinary department is located in the distribution line. Experience shows that the presence of a culinary or its department in the immediate vicinity of the distribution is very convenient for buyers: a person has had lunch and can buy fresh, tasted products in one place without spending a lot of time.

A wardrobe for visitors is provided in case of various services: anniversaries, weddings, etc. Otherwise, the hangers are placed in the hall.

Washing tableware adjacent to the dining room, should have a door for personnel to enter the hall, a window for collecting dirty dishes and a window or door for supplying clean dishes for distribution.

Arrangement of equipment, inventory placement.

The equipment in the workshop is arranged along the technological process, taking into account technology and sanitary standards, but taking into account the maximum convenience for the work of the cook in such a way that when performing the operation, as little time and effort as possible is wasted on unnecessary walking, carrying loads, etc. It must always be remembered that all these seemingly trifles will ultimately affect labor productivity and product quality.

The organization of the workplace should be thought out to the smallest detail: where does the raw material come from, where and what is it put on, how is it stored, on what equipment is it processed, what is it put into, how is it laid out, where and how is it cooled and stored? All these questions must be answered by putting yourself in the place of the cook, having thought through all his movements.

Cooks must be provided with equipment, inventory, consumables, households. funds in the required quantity, but thought out, taking into account the loading of equipment. For example: in a cold shop for storing workpieces, it is more rational to buy basins of a rectangular or square shape, and their capacity should be different - from 2-liter to 9-liter, preferably from stainless steel or food-grade aluminum, so the area of ​​\u200b\u200bthe refrigerator is used more rationally, it is less busy places, dishes made of stainless steel and aluminum serve for a long time. At the hand of the cook should be a magnet for knives, above the table. Scales should be located in the workshop in two directions: when forming a salad (weighing ingredients) and when it is released.

The manager must think over where and how the cook will wash his hands, where he will put a napkin to wipe the tables, how and in what he should process it.

Each workshop should have a hand sink with a dispenser for liquid soap, a rack for non-perishable raw materials, refrigerated cabinets, an industrial bath, a rack for clean inventory, a magnet for knives, a shelf for spices, a shelf for production boards, and electronic scales.

If space is available, it is desirable to place baths for washing equipment in each workshop, which significantly saves production space, labor resources, and reduces the loss of working time.

The rest of the equipment and inventory are determined by the specialization of the shop.

The pre-cooking enterprise involves the division of the production process into specialized lines and sections for the manufacture of products similar in technology to p / f and products, based on the range, method of cooking, sanitation requirements, conditions for the sale and storage of manufactured products. Products are sold locally or sent to other enterprises.

List of production workshops of TM "X" enterprises:

vegetable, meat and fish, minced meat, hot, cold, flour, confectionery, freezing shop, dumpling shop.

5.11. Organization of the work of the hot shop

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, boiling of broth, preparation of soups, sauces, side dishes, second courses, as well as thermal processing of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and baked "flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths. From the hot workshop, ready-made dishes go directly to the dispensaries for sale to the consumer.

The hot shop occupies a central place in the public catering enterprise. In the case when the hot shop serves several trading floors located on different floors, it is advisable to place it on the same floor with trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured with the help of lifts.

The hot shop should have a convenient connection with the procurement shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

Dishes made in a 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.;
- method of cooking - boiled, poached, stewed, fried, baked;
- the nature of consumption - soups, main courses, side dishes, drinks, etc.;
- purpose - for dietary, school meals, etc.;
- consistency - liquid, semi-liquid, thick, puree-like, viscous, crumbly.

Hot shop dishes must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, specifications and be developed according to technological instructions and maps, technical and technological maps subject to the Sanitary Rules for catering establishments.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, the range of culinary products sold through buffets and enterprises retail network(culinary shops, stalls).

The microclimate of the hot shop. According to the requirements of the scientific organization of labor, the temperature 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 stove area should be 45-50 times smaller than the floor area.

The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of release of finished products. Hot shop workers to successfully cope with the production program, . must begin work no later than two hours before the opening of the trading floor.

The hot shop must be equipped modern equipment- thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).

Equipment for the hot shop is selected according to the standards for equipping 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 trading floor during peak hours, as well as forms of service. Thus, in restaurants where first courses are prepared in small batches, stationary cooking pots are required less than in canteens with the same number of seats (Table 14).

Table 14

Selection of equipment for the hot shop of a public canteen for 100 seats

In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or organize several production lines - for preparing broths and first and second courses; side dishes and sauces (Scheme 14).

Scheme 14. An approximate plan of the hot shop of a restaurant for 300 seats:
1 - electric four-burner stove PESM-4Sh; 2 - electric frying pan SESM-0.5; 3 - electric oven; 4 - fryer FESM-20; 5 - electric two-burner stove for direct frying; 6 - insert to thermal equipment; 7-bain-marie electric MSESM-50 for sauces; 8 - production table SP-1470; 9 - universal drive PG-0.6; 10 - ^toll for the installation of small-scale mechanization; 11 ~ cooled table SOESM-2; 12 - barbecue oven; 13 - mobile rack; 14 - digester boiler KPE-100; 15 - electric boiler KRNE-100B; 16 - digester boiler KPESM-60; 17 - mobile bath VPGSM for washing garnishes; 18 - refrigerating cabinet ШХ-0.4М; 19 - food warmer counter for first courses; 20 - electric distributing rack SRTESM; 21 - distributing rack СРСМ; 22 - a table with a built-in washing bath SMVSM; 23 - sink

Sectional modulated equipment saves production area by 5-1%, increases the efficiency of equipment use, reduces fatigue of workers, and increases their ability to work.

Sectional modulated equipment is equipped with an individual exhaust device that removes harmful gases from the workshop, which are formed during the frying of products, which helps to create a favorable microclimate in the workshop and improve working conditions.

For rational organization workplace of the cook" sectional modulated production tables and other non-mechanical equipment should also be used (Fig. 16).

Rice. 16. Sectional non-mechanical equipment:
a - table with cooling SOESM-3; b - table with cooling SOESM-2; in - a table with a washing bath SMISM; g - a table for the installation of small-scale mechanization SMMSM; e - section-insert VSM-210; e - section-insert with a mixer tap VKSM; g - mobile bath

This equipment can be used in all pre-preparation shops.

Section-table with a refrigerated cabinet and a slide SOESM-3 used for the preparation of portioned first courses (in the containers of the slide, a set of prepared necessary products); this table is also intended for cold shops.

Section-table with refrigerated cabinet SOESM-2 serves to decorate dishes, store semi-finished products, greens in a refrigerated cabinet with a capacity of 0.28 m3.

Section-table with built-in washing bath SMVSM designed to refine semi-finished products and greens.

Section-table for installation of small-scale mechanization SMMSM has electrical outlets.

Insert sections for heating equipment VSM-210 are auxiliary elements in technological lines of sectional modulated equipment. Section length 210 and 420 mm.

Sections-inserts for heating equipment with mixer tap VKSM are installed in technological lines for filling with water cooking stove-top boilers.

Bath mobile for washing side dishes VPGSM has a bowl mounted on a trolley.

The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks.

The number of chefs in each department is determined by the ratio 1: 2, i.e. there are half as many chefs in the soup department. In hot shops of low power, such division, as a rule, does not exist.

Soup section. The technological process of preparing the first courses consists of two stages: the preparation of the broth and the preparation of the soups. In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches, so a lot of broth is required. At the workplace, cooks preparing broths install stationary boilers in line - electric, gas or steam. More often used electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, "250 liters or KE-100, KE-160 with functional containers. The UEV-40 cooking device is designed for cooking dressing soups, second and third courses , side dishes; differs from boilers in that after cooking, the cooking container is disconnected from the steam generator and transported for distribution. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to the general exhaust ventilation system of the hot shop. This contributes to the creation of a normal microclimate of the shop.

The restaurant prepares broths in small quantities, and therefore, boilers KE-100 or sectional modulated boiler KPESM-60 tilting with a capacity of 100 and 60 liters are installed to cook the broth. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations.

The hot shop prepares bone, meat and bone, chicken, fish and mushroom broths. The longest cooking time is for bone and meat-and-bone broths (4-6 hours). They are prepared in advance, usually on the eve of the current day (Table 15).

Table 15

Water rates and time for preparing various broths

After preparing the broth, the boilers are washed and used for cooking soups.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In addition to stationary cooking pots, the workplace for making soups includes a line of thermal equipment and a line of non-mechanical equipment (Fig. 17). The distance between the lines should be 1.5 m.

Rice. 17. The workplace of the cook in the soup department of the hot shop:
1 - digester boiler KPESM-60; 2 - frying pan SESM-0.2; 3 - insert VSM-420; 4 - insert VSM-210; 5 - four-burner stove PESM-4Sh; 6 - a table with a built-in washing bath SMVSM; 7 - dial desktop scales VNTs-2; 8 - table for the installation of small-scale mechanization SMMSM; 9 - table with a refrigerated cabinet and a slide SOESM-3; 10 - wall tablet for technological map

The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.

Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

The technological process of making soups is organized as follows. On the eve of the cook, they get acquainted with the menu plan, which indicates the number and assortment of first courses for the next day. Bone and meat-and-bone broths are boiled in concentrated or normal concentrations, as mentioned above, also the day before.

At the beginning of the working day, cooks, in accordance with the task and technological maps, receive the required amount of products in net weight, prepare the workplace - they select dishes, inventory, tools. With a clear organization of production, the preparation of the workplace and the receipt of products should take no more than 15 minutes of the cook's working time. Other operations performed by chefs depend on the range of first courses. First, the cooks filter (for this they use a sieve, cheesecloth) the broth, set to boil meat, poultry, chop vegetables, stew beets for borscht, sauté vegetables and tomato puree, sort out cereals, etc.

For cooking soups, stove-top boilers of 50, 40, 30 and 20 liters and stationary boilers are used. The sequence of cooking soups is determined taking into account the complexity of the dishes being prepared and the duration of the heat treatment of the products. To speed up the cooking process, use measured dishes (buckets, pots, etc.).

In restaurants where the first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures the preservation of the temperature and taste of the soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

To prepare mashed soups, the products are rubbed and ground using a P-P universal drive with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.

Flour culinary products (patties, cheesecakes, pies) are prepared for transparent broths. For their production organize additional jobs. The dough is kneaded in plate boilers, cut on a wooden-coated production table using rolling pins, manual dough dividers, cutters.

The general layout of the hot shop is shown in fig. eighteen.

Fig.18. Organization of workplaces in the hot shop:
a - soup compartment: 1 - cooking broths; 2 - cooking soups; 3 - portioning of meat, fish, poultry; 4 - portioning and release of first courses; 5 - preparation of side dishes for soups; b - sauce department: 6 - processes of cooking, frying, poaching, stewing; 7 - preparation of side dishes, sauces; 8 - frying kebabs and portioning, 9 - portioning of second courses; 10 - distributing line

Sauce section. The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and inventory.

They select thermal and mechanical equipment in accordance with the standards for equipping catering establishments with equipment.

The main equipment of the sauce department is cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Stationary digesters are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.

in hot shops specialized enterprises and barbecue facilities are set up in restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of food cooking can be achieved by using microwave devices. In microwave ovens, 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.

For the preparation of dietary dishes, a steamer is installed in the sauce department.

Sauce department equipment can be grouped into two or three technological lines.

The first line is designed for heat treatment and preparation of dishes from semi-finished products from meat, fish, vegetables, as well as for the preparation of side dishes and sauces in stove-top dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, fryers. In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state (Fig. 19).

Rice. 19. Workplace of the cook of the sauce department:
1 - food warmer MSESM-50 for sauces; 2 - four-burner stove PESM-4Sh; 3 - insert VSM-420; 4 - fryer FESM-20; 5 - frying pan SESM-0.2; 6 - two-chamber oven ShZhESM-2; 7- table with built-in washing bath SM VSM; 8 - production table SGI470; 9 - dial scales VNTs-2; 10 - table for the installation of small-scale mechanization SMMSM; 11 - a table with a refrigerated cabinet and a slide SOESM-3; 12 - wall tablet for technological map

The second line is designed to perform auxiliary operations and includes sectional modulating tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a wardrobe (in restaurants).

Meat, fish, vegetable semi-finished products are prepared for heat treatment on production tables. A production table with a refrigerated slide and a cabinet is used in restaurants for portioning and decorating dishes.

The third line is organized in large hot shops, where stationary cooking boilers are used for cooking side dishes. This line includes sectional modulated boilers with functional containers, work tables for preparing products for cooking (separation of cereals, pasta, etc.), a bath for washing side dishes. In restaurants where complex side dishes are mainly cooked in small quantities, stove-top dishes are used instead of stationary cooking pots. For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20 type are used. The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), selection technological maps, clarifying the amount of products needed for cooking. Then the cooks receive products, semi-finished products, and select dishes. In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive dishes that require a lot of time to cook (stews, sauces) are prepared in small batches. At other enterprises in mass production, no matter how much product is prepared, it must be taken into account that fried main courses (cutlets, steaks, entrecote, etc.) must be sold within 1 hour; second courses boiled, poached, stewed - 2 hours, vegetable side dishes - 2 hours; crumbly cereals, stewed cabbage - 6 hours; hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of the Sanitary Rules for the forced storage of the remaining food, it must be cooled and stored at a temperature of 2-6 ° C for no more than 18 hours. Before sale, the chilled food is checked and tasted by the production manager, after which it is mandatory subjected to heat treatment (boiling, frying on the stove or in the oven). The period for the sale of food after this heat treatment should not exceed one hour. It is forbidden to mix food leftovers from the previous day or with food prepared on the same day, but at an earlier date.

It is forbidden to leave the next day in the sauce department of the hot shop:

Pancakes with meat and cottage cheese, chopped products from meat, poultry, fish;
- sauces;
- omelets;
- mashed potatoes, boiled pasta.

in raw materials and food products used for cooking, the content of potentially hazardous substances of chemical and biological origin (toxic elements, antibiotics, pesticides, pathogenic microorganisms, etc.) should not exceed the norms established by medical and biological requirements and sanitary standards for food quality. This requirement is specified in GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

From the dishes in the sauce department are used (Fig. 20):

Stove boilers with a capacity of 20, 30,40,50 liters for cooking and stewing dishes from meat, vegetables; boilers (boxes) for cooking and poaching whole fish and links;
- boilers for cooking diet food for a couple with a grate-liner;
- pans with a capacity of 1,5,2,4,5,8 and 10 liters for preparing a small number of portions of boiled, stewed second courses, sauces;
- saucepans with a capacity of 2, 4, 6, 8 and 10 liters for sauteing vegetables, tomato puree. Unlike boilers, stewpans have a thickened bottom;
- metal baking sheets and large cast-iron frying pans for frying semi-finished products from meat, fish, vegetables, poultry;
- small and medium cast-iron frying pans with a handle for frying pancakes, pancakes, making omelettes;
- frying pans with 5, 7 and 9 cells for cooking fried eggs in bulk;
- cast-iron frying pans with a press for frying tobacco chicken, etc.

Rice. 20. Utensils used in the hot shop:
a - for cooking, poaching and stewing: 1 - stove-top boilers with a capacity of 20-50 l; 2 ~ boiler for boiling fish and its components; 3 - boiler for cooking diet food for a couple with a grate-liner; 4 - pans with a capacity of 2-15 liters; 5 - saucepans with a capacity of 2-10 liters; b - for frying: 1 - general purpose cast iron pans with a diameter of 140-500 mm; 2 - pans for frying eggs in cells; 3 - frying pans with a press for roasting tobacco chickens; 4 - pans with a steel handle; 5 - frying pans for frying pancakes; 6 - baking trays for frying portioned products

The inventory of the hot shop is shown in fig. 21.

Rice. 21. Inventory of the hot shop:
1 - sieves; A - with removable nets and plastic shell; B - with stainless mesh and aluminum shell; B - with a hair net and a wooden shell; 2 - metal screen; 3 - metal colander with a capacity of 7 l; 4 - conical metal sieve; 5 - skimmers; 6 - bucket nets; 7 - scoop; 8 - metal strainer; 9 - a device for straining the broth; 10 - chef's spatula with ejector; 11 - chef's fork; 12 - skewers for frying shish kebabs

From inventory apply:

Corollas, veselka, chef's forks (large and small);
- roar;
- blades for pancakes, meatballs, fish;
- a device for straining the broth, different sieves, scoops, skimmers, skewers for frying shish kebabs.

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

At the workplace, cooks use cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile racks. In restaurants where the assortment of dishes is more diverse and deep-fried dishes are prepared (Kiev meatballs, french fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heating line (GE, GEN-10), 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, together with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. If the assortment of dishes includes shish kebabs, then a specialized workplace is organized, consisting of a production table and a shish kebab oven ShR-2.

Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by cooks at the same time. For this purpose, thermal equipment (stoves, ovens, electric frying pans) are 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. Thermal equipment can be installed not only in a line, but also in an island way.

Porridges and pasta for baked dishes are cooked in stove-top boilers. The mass prepared for baking is placed on baking sheets and placed in ovens, where it is brought to readiness. Extinguish food in stove-top boilers or electric frying pans.

At the workplace of a cook who prepares side dishes from vegetables, cereals and pasta, the technological process consists of the following operations: cereals are sorted out on the production table, washed, then boiled in stationary or stove-top boilers.

For cooking and quick removal of the finished product from stationary boilers, stainless steel mesh liners are used. Drain boiled pasta in a colander and rinse.

The selection of stove-top boilers of a certain capacity for cooking cereals of various consistency is based on the volume occupied by 1 kg of cereal along with water (Table 16).

Table 16

The initial volume (in liters) of water from 1 kg of cereals when cooking cereals of various consistency

For the preparation of sauces at the workplace, cooking kettles are used when it is necessary to prepare a large amount of sauces, or pans of various capacities - when preparing a small amount of sauces. Sieves are used for mashing vegetables and straining broths. various shapes or strainers.

Basic sauces (red and white) are usually. they cook for the whole day, and derivative sauces for 2-3 hours of selling dishes on the trading floor.

Labour Organization

Since the work in the hot shop is very diverse, cooks of various qualifications must work there. The following ratio of cooks in the 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 kitchen utensils washers, kitchen auxiliary workers.

The cook of the VI category, as a rule, is a foreman or a senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the technology of cooking and culinary products, prepares portioned, specialty, banquet dishes.

The 5th class cook prepares and decorates dishes that require the most complex culinary processing.

The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.).

In small hot shops, the work of the shop is headed by the head of production.

Questions for knowledge control

1. Which enterprises organize hot shops?
2. What technological processes are carried out in the hot shop?
3. Describe the location of the hot shop at the catering establishment.
4. On what grounds are dishes made in a hot shop distinguished?
5. What requirements must meet the dishes of the hot shop?
6. What is the production program of the hot shop based on?
7. What are the requirements for the microclimate of the hot shop?
8. What determines the operating mode of the hot shop?
9. Taking into account what factors are selected equipment for the hot shop?
10. What is the advantage of using sectional modulated equipment?
11. Methods for arranging equipment in a hot shop.
12. What types of sectional modular production tables and other types of non-mechanical equipment can be used in a hot shop?
13. What specialized departments stand out in the hot shop?
14. What are the stages of the technological process of making soups?
15. Give examples of water rates and cooking times various kinds broths of different concentrations.
16. What kinds and types of heating equipment are used in the soup department of the hot shop? What are they made of?
17. What is the distance between the thermal equipment line and the non-mechanical equipment line?
18. Describe the organization of the technological process of making soups.
19. What is the difference between the organization of workplaces for preparing soups in a restaurant and the organization of workplaces in a canteen?
20. What equipment is used to make puree soups?
21. When preparing clear broths, what additional jobs can be organized?
22. What is the purpose of the sauce department?
23. List the types and types of the main equipment of the sauce department of the hot shop.
24. What is the advantage of using microwave devices in a hot shop?
25. In what technological lines can the equipment of the sauce department be grouped?
26. How is work organized in a hot shop?

PLAN.

Introduction.

Characteristics of the enterprise.

Organization of supply and warehousing of the restaurant.

Technological documentation for production.

Scientific organization labor.

Organization of production.

Description of the event.

Conclusion.

Bibliography.

Introduction.

Food is the basis of human life. How a person eats depends on his health, mood, and 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. Equally important for a technologist is knowledge of the economics of catering. It is impossible to achieve high labor productivity, improve the culture of service without knowing the basics of organizing public catering.

Development of public catering:

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

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

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

Improving the efficiency of catering is based on the common for all National economy principles of production intensification - achieving high results with lowest cost material and labor resources.

1. Characteristics of the enterprise.

In accordance with GOSTR 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 individual entrepreneurs to meet the consumer's needs for food and leisure activities.

Restaurant "Arcadia" belongs to the restaurants of the "upper" class. The hall is designed for 150 seats. (restaurant plan appendix 1)

The structure of the building includes: a trading floor, a billiard room, a bar, industrial premises, administrative premises, warehouses, amenity premises for personnel, and technical ones.

The production facilities include; hot shop, cold shop, semi-finished products finishing shop, vegetable shop, kitchenware washing, tableware washing.

The office of the director, the accounting department, the office of the head of production are classified as administrative premises.

Amenity facilities include a locker room for staff, a shower room and toilet rooms.

Technical premises include ventilation, switchboard, heating unit.

The restaurant "Arcadia" has a light neon sign, at the entrance to the restaurant there is a foyer. The foyer 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-green tones. When decorating the hall were used modern materials as well as wood and fabrics. Superior furniture in accordance with the interior of the restaurant, the tables have a soft coating. Chairs are soft with armrests.

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

Restaurant "Arcadia" offers everything that fans of billiards need:

First-class tournament level billiard tables;

Magnificent interior;

Quiet, calm atmosphere conducive to a good game;

A cozy bar with a wide range of spirits and delicious homemade food;

Discounts for regular customers.

To create an optimal microclimate in the restaurant there is an air conditioning system.

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

Leisure services include:

organization of musical service;

organization of concerts, programs, variety shows.

The Arcadia Restaurant organizes receptions, family celebrations, banquets, and themed parties.

Visitors are served by waiters, head waiters, bartenders, meals and drinks are prepared by highly qualified chefs. The attendants have uniforms and shoes of a single sample.

In the Arcadia Restaurant, visitors are provided with lunches (business lunch) and dinners.

The restaurant has a convenient road access and secure parking.

2. Organization of supply and warehousing of the restaurant.

In the Arcadia restaurant, a forwarder delivers products. To provide the enterprise with food products, it is necessary to solve the following tasks:

What to buy;

How much to buy;

From whom to buy;

Under what conditions to buy;

In addition, you need:

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 which products are constantly purchased, as well as purchases are made in the markets and wholesale depots.

The compiled list of suppliers is analyzed on the basis of special 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:

Remoteness of the supplier from the consumer;

Terms of execution of orders;

Organization of quality management at the supplier;

The financial position of the supplier, its 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 enterprise is relieved of 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.

Drivers of transport and the 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 meal" for each vehicle intended for the transport of products, there is a sanitary passport issued by the institutions of the sanitary and epidemiological service.

Reception of goods in a food establishment is important integral part technological process. Acceptance is carried out in two stages.

Products are received in quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight. The second stage is final acceptance. The net weight and the number of trade units 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 is drawn up on the identified shortage, 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, the goods are also accepted by quality.

Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards, TU is checked. Certificates or certificates of quality are attached to transport documents.

To ensure the uninterrupted operation of production facilities for the sale of products in a sufficient range, taking into account consumer demand, it is necessary inventory.

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

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

Stocks of milk bread should not exceed a one-day sale.

3. Technological documentation for production.

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

To the main factors that must be considered when compiling the menu. These include: an approximate range of products recommended for public catering establishments, depending on the type and type of ration provided, the availability of raw materials and its seasonality.

By 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 trading day of the enterprise.

calling card a restaurant is called its menu, i.e. a list of snacks, dishes, drinks (with price and output) available for sale during the entire opening time.

The word menu comes from the French "menu" and means a schedule of dishes and drinks for breakfast, lunch and dinner, as well as a list of dishes for receptions and other types of service.

All dishes on the menu are listed in the sequence corresponding to the order of eating. The order of listing dishes should 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 items 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 signature dishes in the menu.

When compiling the menu, a variety of snacks, dishes should be achieved both in terms of types of raw materials (fish, vegetables, meat), and in terms of culinary processing (boiled, poached, fried, stewed, baked), as well as the correct combination of garnish 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 taste harmony should be achieved in dishes by combining various components with each other.

The next factor taken into account when compiling the menu is the seasonality of consumption. It is known that dishes rich in fats and proteins are in great demand in winter, and in summer the demand for cold dishes, vegetables and fresh fruits increases.

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

When selecting 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 of work.

It should also be borne in mind that consumers with children often visit cafes during the daytime. Therefore, the menu should include dishes in the amount of half portions or special dishes for children.

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

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

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

Table d'hôte menu. This type of menu offers a small range of dishes and is priced 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 types of dishes. The visitor pays a set price for the entire lunch or breakfast.

Table d'hot menus are very popular in holidays, for example New Year.

A la part menu - guests make a reservation and are served at a certain period of time. It is used more often in resort hotels.

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

A cyclic menu is a group of menus certain period time. This type of menu is mainly used in stationary institutions, for example, in hospitals, sanatoriums, etc.

The cyclic menu aims to diversify the range 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 tasks: economic, psychophysiological and social.

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

The solution of the psychophysical problem involves the creation of favorable working conditions at the enterprise that contribute to the health of workers, reduce fatigue and increase working capacity.

The solution of the social problem ensures the all-round development of a person, contributes to the transformation of labor into a vital necessity, brings up responsibility for the results of one's labor.

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

NOT distinguishes the following main directions.

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

improving the organization and maintenance of workplaces;

introduction of advanced techniques and methods of work;

improvement of working conditions;

training and advanced training of personnel;

rationalization of work and rest regimes;

strengthening labor discipline;

improvement of labor regulation.

5. Organization of production.

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

Shops are subdivided into: procurement (workshop for finalizing semi-finished products, vegetable); pre-cooking (hot, cold).

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

In the preparation shops of the restaurant, mechanical processing of meat, fish, poultry, vegetables is carried out and semi-finished products are produced to supply the hot shop of their enterprise with them.

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

Cold shop.

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. Products used for cooking are not subjected to secondary heat treatment before release, 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 exceeding 6-8 degrees; 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 distribution of cold dishes (10-14 gr.).

Hot shop.

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

Hot shop dishes produced at the Arcadia restaurant comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.

The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric frying pans, electric fryers, refrigerated cabinets, production tables and racks.

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

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

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

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

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

Semi-finished product refinement shop.

The Arcadia Restaurant has a shop for the refinement of semi-finished products, which the company receives from industrial and procurement enterprises in the form of meat in large pieces, fish of a special cut, chilled and frozen, carcasses of chickens and chickens.

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

From the equipment in the workshop for finalizing semi-finished products, a universal drive PM-1.1 is installed with a set of machines for loosening, chopping meat and performing other operations. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile racks are installed in the workshop.

In the Arcadia Restaurant, according to the production program, large-sized semi-finished products are cut into portions, small-sized and chopped. The workplace is equipped with a production table, on which I lay a cutting board, set 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 workshop for the preparation of semi-finished products.

A separate workplace has also been organized for the processing of poultry coming 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.

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

Table grinders are used in the semi-finished products processing workshop.

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

Washing kitchen utensils.

Washing of kitchen utensils is designed for washing stove-top utensils (boilers, pans, baking sheets, etc.), kitchen and cutting equipment, tools.

The washing room should have a convenient connection with the production shops (cold, hot). In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting are installed.

6. Description of the event.

Banquet buffet for 30 people.

Banquet buffets are usually held by organizations when it is necessary to receive a large number of people in the same area of ​​​​the banquet hall in a limited time; each participant during the banquet 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 banquet-buffet is organized from 18:00 to 20:00 and lasts 1-1.5 hours.

No chairs are placed at this banquet. Guests eat and drink while standing at the tables or, having taken a snack, move away from the table. The menu includes cold and hot appetizers, dessert and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in rolls; gastronomic products are cut in such a way that they can be eaten without a knife.

Before receiving guests, the restaurant hall is decorated with fresh flowers. They are covered with flannel and covered with green banquet tablecloths, in harmony with 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 to hide the table legs, and the corners of the tablecloths are taken inward at a right angle.

Additional and auxiliary tables are set as banquet tables (with descent). The lights are dimmed, soft music plays. The decoration is fresh wildflowers in low vases.

At a banquet-buffet with waiter service about 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 to serve dishes and clean up used dishes.

The waiters in the hall, standing at the tables, pour drinks, lay out dishes, snacks. Due to the fact that not all guests can immediately come to the table, the main attention of the waiters should be given to guests standing aside 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 a banquet-buffet, we use standard restaurant tables 1250x800mm in the amount of 5 pcs. at the rate of 1 p / m for 6-8 people. Compiled in the form of the letter P. And also, in addition to the buffet tables, we use tables 500x500 in the amount of 4 pcs. installed against the walls and one utility table for stocks of tableware, cutlery, glasses, napkins.

Conclusion.

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

Functions of management in the restaurant business. Organization management is based on general principles production management systems. The management functions reveal the content of management as a process, reflect the type management activities, 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, they apply to any object of management. They are necessary for solving general control problems and are typical for everything management decision.

The structure of the management system of a public catering enterprise. A properly designed management system structure for any public catering enterprise simplifies and frees the manager from 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.

Placement and selection of personnel. Recruitment is essential to the success of a restaurant. Further work will depend on how correctly the manager selects the staff. The manager must know exactly what type of candidates are needed for a stable labor collective able to achieve high end results. IN Lately, due to the increased demands 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 that work, great attention I spent studying the work of managers in the restaurant business. Based on 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 the consumption of dishes and products of complex manufacture of all main 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 leisure activities.

Vegetable shop.

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

The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop must 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 vegetable shop.

1 - potato peeler

2 - podvarnik.

3 - washing bath

4 - cleaning table

potatoes and root vegetables

5 - mobile rack.

6 - vegetable cutting

7 - production table.

8 - cleaning table

onion.

P
hot shop lan.

1 - electric stove PESM-4Sh 2 - electric frying pan SESM-0.5 3 - electric frying cabinet 4 - deep fryer. FESM-20 5 - electric stove with 2 burners. 6 - insert for heating equipment 7 - electric food warmer MSESM-50. 8 - production table. 9 - universal drive PG-0.6 10 - table for installation of small-scale mechanization. 11 – cooled table SOESM-2. 12 - barbecue oven. 13 - mobile rack. 14 - food boiler KPE-100. 15 - KRNE-100B electric boiler. 16 - food boiler KPESM-60. 17 - mobile bath. 18 - refrigerating cabinet ShKh-0.4M. 19 - food warmer counter for first courses. 20 – electric distributing stand СРСМ 21 – distributing stand. 22 - a table with a built-in washing tub. 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 SN-0.15. 6 - section-table with refrigerated cabinet SOESM-2; 7- front-moving rack. 8 - washing bath VM-2SM 9 - machine for cutting boiled vegetables 10 - manual oil divider

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 rack; 5 - universal drive PM-1.1; 6 - meat grinder; 7 - scorch cabinet; 8 - washing bath; 9 - refrigerator.

Attachment 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 - semi-finished products refinement shop, 9 - washing, 10 - cold shop, 11 - vegetable shop, 12 - storage facilities, 13 - staff and technical premises, 14 - administration,

Bibliography.

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

Christopher Enerton-Thomas Catering business”- M, “Rosconsult” 1999

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

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

Radchenko L.A. "Organization of production at 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

Canteens with workshop production structure special rooms are allocated for the preparation of hot and cold dishes. At low-capacity enterprises, separate places are created for these purposes in the general production space. In the article, we will consider what a cold shop is.

General information

The range of served cold dishes is formed in accordance with the type and class of the enterprise. The menu includes:

1. Snacks.
2. Cold dishes (jellied, boiled, stuffed, fried, etc.).
3. Gastronomic products (fish, meat).
4. Dairy products.
5. Sweet dishes and drinks (compotes, kissels, mousses, jelly, etc.).
6. Soups.

The menu of a first-class restaurant should include at least ten dishes daily, and at least 15 dishes in a top-class restaurant. The production program is formed in accordance with the assortment that is sold in the trading floor, culinary shops, as well as sent to buffets and other enterprises.

Cold shop: description

As a rule, it is located in the brightest room. Its windows are usually directed to the northwest or north. Hot and cold shops should have a convenient connection. It is necessary to transfer products for heat treatment and receive them back for cooking. In addition, the cold shop must have communication with the washing and distribution lines. The room provides the necessary amount of equipment, which ensures the safety of food and cooked products. Due to the fact that cutting equipment is mainly used in production, safety must be ensured. In the cold shop there is a responsible specialist who manages and controls all processes.

Specificity

The organization of the work of the cold shop is carried out taking into account its features. In particular, products after preparation and portioning are not subjected to repeated heat treatment. In this regard, it is necessary to ensure strict implementation of sanitary rules. The cook of the cold shop, in addition, must observe personal hygiene. Dishes must be prepared in such quantities that can be sold in a short time. Taking into account the fact that heat-treated and non-heat-treated products are used as raw materials, it is necessary to strictly limit the production of meat and fish, boiled and raw vegetables. At enterprises of small capacity, universal places are created. There is a consistent preparation of dishes according to the production program. The organization of the work of a cold shop at a large enterprise involves the creation of specialized places.

mechanical equipment

The cold shop should be equipped with interchangeable mechanisms. They are designed for:

• cutting boiled and raw vegetables;
• squeezing juices from various fruits;
• whipping cream, mousses, sambukov, sour cream;
• mixing vinaigrettes and other salads.

Such universal machines are installed in a cold shop when preparing dishes in large quantities. In small enterprises, as a rule, such operations are carried out manually. With a large assortment of sandwiches, gastronomic products, small-scale mechanization equipment is used. Such devices, in particular, include a machine for cutting and stacking cheese, sausages, ham, a bread slicer, and a manual butter divider.

Low temperature units

The temperature of the dishes dispensed on the distribution line should not be higher than 10-14 degrees. In this regard, the workshop must be equipped enough refrigeration equipment. Special cabinets are used to store ready-made dishes and the products from which they are made. In addition, work in the cold shop is carried out on production tables with low-temperature cabinets. They are present: a container and a slide for salad. Low-temperature counters are used for dispensing and storing ice cream. To obtain ice for its subsequent use in the manufacture of cold drinks, cocktails in bars and restaurants, special ice makers are used. The choice of equipment depends on the production capacity, the number of finished products and products that need to be stored.

Other equipment

The number of tables depends on the number of people working at the same time. At the same time, the layout of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing of greens, vegetables, fruits is carried out in mobile or stationary baths. For these purposes, a modular table equipped with an integrated washing compartment can also serve. Before being sent for sale, finished products are placed in mobile racks. In restaurants, the cold shop is equipped with a dispensing counter.

Instruments

Without them, the characteristics of the cold shop would be incomplete. When preparing dishes, a variety of devices, equipment, tools are used:

• Egg cutters.
• Knives (gastronomic: for cutting ham, butter, cheese, sausage; knife-fork; curly; chef's troika).
• Oil scraper.
• Tomato cutters.
• Forms for mousses, jelly, aspic dishes.
• Cutting boards.
• Folding devices.

Creation of production places

In the cold shop of a restaurant or other enterprise with a wide range of snacks and dishes, technological lines are allocated for their preparation. They create separate places where they carry out:

• Making vinaigrettes and other salads.
• Slicing gastronomic fish and meat products.
• Portioning and presentation of dishes.
• Production of jellied products, soups, sweet drinks, sandwiches.

At workplaces, for the preparation of vinaigrettes and other salads, a bath or a table with a built-in container for washing greens and fresh vegetables is used. Cutting raw and cooked products is carried out on different cutting boards using a troika.

Characteristics of the cold shop: cooking features

All space should be divided into sections. equipped with two production tables. On one of them mixing of components and dressing of vinaigrettes and other salads is carried out. This table can be modulated sectional or conventional. On the other side, portioning and decoration of salads are carried out for subsequent sale on the trading floor. For these purposes, it is advisable to purchase a modulated sectional table with a low-temperature cabinet. Scales are installed on it, dishes with a ready dish, dimensional equipment for portioning (salad cutlery, shovels, spoons) are placed on the right. To the left on the table are plates for snacks, salad bowls and other utensils. This is where the product design takes place. Before him, the preparation of products used as decoration is carried out. It includes slicing boiled eggs, tomatoes, lemons, carbonate, greens, and so on. For this, special devices and tools are used. Prepared products are stored in cooled sections.

Gastronomic products and snacks

At the place of their preparation, cutting, portioning and decoration of dishes from fish and meat products are carried out. Tables for small mechanized equipment are installed here. Gastronomic knives are used for manual cutting of products. Portion weight control is carried out with the help of table scales.

Jellied dishes

If they are included in the product range, then a specialized place should be organized for their manufacture. Cutting of boiled and meat products is carried out on production tables equipped with:

• scales to control the mass of portions;
• chef's troika knives;
• cutting boards;
• trays for laying out weighed products.

Before the preparation of ready-made dishes, the preparation of products is carried out. To do this, knives are used for curly cutting and carbonizing, notching different shapes and so on. Fish and meat portions are placed in prepared trays, forms, dishes, then decorated with food, poured using a special spoon. After that, the finished products are placed in a low-temperature cabinet. If the aspic is prepared in a tray, it is cut into portions during the holiday. They are subsequently transferred to special plates and other tableware. For this, special blades are used.

sandwiches

They are considered one of the most popular cold dishes, especially in student canteens, school canteens, recreation areas, buffets, and so on. Sandwiches are made from bread. In this case, oil and various gastronomic products, culinary products are used. As a rule, open sandwiches are prepared. Enterprises serving passengers of different modes of transport produce closed (travel) snacks. Canapés are prepared for banquets and receptions.

The key process in making sandwiches is cutting bread and various foods into portions. They are also decorated with herbs, vegetables, olives, lemons and so on. With a small number of sandwiches for sale, cutting products and bread is carried out manual method. In this case, cheese, gastronomic, bread knives, as well as special devices are used. When preparing a large number of sandwiches, mechanized equipment is installed on the work table.

To speed up the dosing of oil into portions, a manual oil divider is used. Special molding scrapers are also used. With their help, the oil is given a special shape (in the form of a petal, a rose, etc.). For cutting and cutting products on the table, in addition to cutting tools, there must be boards. They are labeled according to the ingredient being processed. Products used for sandwiches are prepared no earlier than 30-40 minutes before the sale. They are stored in low-temperature cabinets. Making snack sandwiches (canapés) is considered quite laborious. They are served mainly at receptions, banquets, placed on buffet tables. To speed up the manufacturing process, various recesses are used.

Soups

They are in high demand during the summer season. Cold soups include okroshka, botvinya, beetroot, and so on. They are prepared from vegetables and other products on beetroot broth, bread kvass, and also from fruits. Dishes are released chilled to 12-14 degrees. During the implementation, food ice is used to maintain it, which is produced by an ice machine.

Meat and other products, vegetables, necessary for the preparation of cold soups, are subjected to heat treatment in a hot shop. After that, they are cooled and cut into strips or small cubes. This is done manually or using special mechanized cutting equipment. The onion is chopped with a knife and rubbed with a wooden pestle with a small amount of salt until juice appears. Before cooking, fresh cucumbers are peeled and cut by hand or machine.

Making sweet soups is carried out on fruit broths. The basis of such dishes are dried or fresh berries and fruits. Before heat treatment, they are sorted out and washed using mesh liners or a colander. Berries are used as a whole, pears, apples are cut on a vegetable cutter. Before that, using a special device, seed nests are removed. Dishes are released with pasta, rice and so on. Fruit side dishes and decoctions for sweet soups are prepared in a hot shop.

Sweet dishes

These include jelly, jelly, sambuki, mousses, and so on. A bathtub, a production table equipped with a low-temperature cabinet are installed at the workplace for the preparation of such dishes. In addition, a variety of inventory, molds, tableware, and tools are used. To perform various operations, a universal drive with interchangeable mechanisms is used. For example, it is used when whipping mousses, cream, rubbing fruit.

The products necessary for cooking are sorted out and washed under running water in a colander. Berries and fruits can be sold in their natural form with cream, milk, sugar. Gelated dishes are prepared using freshly squeezed juice. To obtain it, special devices and devices are used. Syrups are brewed in a hot shop. The finished product is poured into trays, molds. Syrups for mousses are whipped with the help of universal mechanisms to a replaceable drive. The sale of ready-made dishes is carried out in dessert plates or bowls.

Other products

Drinks and compotes of our own production (from rose hips, cranberries, lemon, etc.) are produced in a hot workshop and then cooled. After that, they are divided into portions (poured into glasses). For the preparation of drinks from fresh apples, a special device is used. This device removes the seed nest in one motion and divides the fruit into 6-8 cloves. Making soft ice cream large enterprises catering is carried out using a freezer. Short-term storage and sale of products is carried out through a low-temperature section or a counter. Ice cream is dispensed in metal bowls with fillings or in kind. Portioning is carried out with special spoons.

Features of labor

The basic requirements for a cold shop are defined in SNiP. The production mode is set depending on the specifics of the enterprise. If the duration of the shift is more than 11 hours, then a two-brigade, step or combined schedule is approved. General leadership industrial premises carried out by a responsible employee or foreman. The cook of the cold shop of the 4th or 5th category acts as him. The foreman plans activities to implement the production program according to the menu.

The preparation of labor-intensive dishes is carried out in the evening. These, for example, include aspic, jellies, compotes, kissels, and so on. During preparation, at the beginning of the shift, inventory, utensils are selected, products are distributed according to the production assignment. With a rational organization of work, this takes no more than 20 minutes. Specialists receive assignments in accordance with their qualifications. The foreman monitors how safety precautions are observed in the cold shop, the technology of cooking. He is also responsible for the continuity of the production process, preventing interruptions in customer service. At enterprises with a large volume of production, a division of labor into operations is introduced. This takes into account the qualifications of specialists.