Bars have become an integral part of the life of any person. Food and drinks served in restaurants and cafes are very diverse. When visiting such establishments, a person wants to enjoy deliciously cooked food. The ability to cook beautifully, decorate food and drinks, and set the table is also important. In order to succeed in the restaurant business, you need to know the technology of preparing certain dishes and drinks.

Catering technology is just what is needed to understand all the intricacies of the restaurant business, food preparation and service culture.

The technology of public catering products, of course, includes a complex of disciplines. First of all, it is the technology and rules for preparing various dishes. In turn, the technology of preparing culinary dishes implies knowledge of various methods of processing products and recipes, ingredient standards, cooking cost standards, as well as ready meals.

The next important aspect, which includes the technology of catering products, is the technical equipment for the process of preparing food and drinks. A specialist in this field must necessarily know the preparation of food and be able to properly and rationally operate the equipment.

Quality control of prepared culinary products has a special place in nutrition. It is also unacceptable to allow spoilage of products, as this will ultimately affect the profitability of the restaurant business. The technology of catering products, in addition to all of the above, also includes a culture of customer service.

Indeed, the atmosphere of a restaurant or cafe, and, therefore, the attitude of customers towards it, largely depends on how beautifully and correctly the table is set, as well as on the form in which cooked food and drinks are dispensed. Service personnel must comply with all rules of etiquette and courtesy when dealing with customers.

A specialist in such a field as the technology of public catering products, of course, must have the skills and abilities, and use them in their professional activities in organizing public catering and cultural services for the population.

Responsibilities of a food service technologist include:

• Use of modern methods and technologies for preparing food and drinks;
• Development and implementation of optimal modes of production in modern places of public catering;
• Development of the order of work, norms of labor and material costs for the preparation of food and drinks;
• Conducting work on optimizing production processes and reducing;
• Control over the observance of technical discipline in all areas of work, as well as over the correct operation of the equipment used;
• Monitoring compliance with sanitary and hygienic standards in the production of products, as well as compliance with safety regulations at work;
• Continuous quality control of food and drinks, as well as the ingredients used for their preparation;
• Study and application of international experience in the provision of services in public catering places.

Only by professionally carrying out their activities in the field of providing public catering services to the population, one can achieve success. After all, it is necessary to remember that the client is always right, and you need to try not only to feed the person, but also to leave a good impression about yourself.

Obtaining education in the field of public catering technology implies obtaining secondary specialized education. This education can be obtained in many educational institutions. For example, in the Moscow Cooperative College named after. G.N. Altstuhl.

If we talk about learning after grade 9, then it is possible. In this case, it will take more than four years to study in this profession. Part-time education will take more than 6 years.

If you enter an educational institution, having a diploma of 11 classes, then getting an education will take about 4 years.

Admission to an educational institution is carried out on the basis of the results of the Unified State Examination or on a paid basis.

Catering technology specialty

The technology of organizing public catering involves obtaining the qualification of a process engineer. This qualification is based on learning outcomes. In order for this qualification to be awarded, students must pass the state. exams. You will also need to write a dissertation.

In addition, a mandatory practical part is included in the training.

At the same time, practical training is divided into two stages: internship at work and undergraduate practice. The practice can be completed at manufacturing enterprises - confectioneries, bakeries or at catering facilities - restaurants, canteens, etc.

Specialty spo technology of catering products

The profession of a process engineer implies the following specialties, which are obtained in secondary educational institutions:

• profession - bartender;
• confectionery;
• baking business;
• cook;
• catering technology.

Specialty 260807 technology of catering products

A profession with the code 260807 means getting an education in the field of manufacturing products for various catering outlets. A specialist of an educational institution who has received such a state diploma will be able to work at various facilities. This could be food production or a catering facility.

Thus, the scope of this profession is quite wide. In addition, the demand for specialists is very high. Therefore, graduates of such colleges, as a rule, do not have problems with employment.

Product technology and catering

This specialty involves the acquisition of a number of skills:

• prepare confectionery products, flour products;
• prepare various dishes from meat, fish or poultry;
• prepare soups and sauces;
• cooking desserts. It can be any kind of desserts;
• development and planning of performance indicators;
• purchase of the necessary volumes of products for cooking;
• control the production of final products;
• organization of catering.

Specialty technician technologist of public catering

This specialty means obtaining the necessary theoretical and practical knowledge about the technology of manufacturing food products, as well as catering.
Such a specialist can evaluate production work, organize meals for visitors to a restaurant or cafe. It may control the production of products for the purpose of clinical nutrition or nutrition of children.

Therefore, a food service technician has ample opportunities for future employment.

Specialty Standard Food Service Technology

The standard of study in the specialty with the code 19.02.10, this is the technology of the process of manufacturing products for public catering, was approved by the Minister of Education and Science Livanov on 04/22/2014. This standard establishes educational norms for the indicated specialty.

According to the standards, the objects of production activity of specialists are:

• products and semi-finished products;
• products of a high degree of readiness;
• food production management processes.

Technology of catering products specialty code

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MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

Federal State Budgetary Educational Institution

higher professional education

Russian State Trade and Economic University

Chelyabinsk Institute (branch)

Course work

discipline: "TECHNOLOGIES, TECHNICAL

EQUIPMENT AND DESIGN OF ENTERPRISES OF THE INDUSTRY»

topic: "Organization and technology of a public catering enterprise, on the example of the Ermolaev restaurant"

Completed by: 3rd year student

directions 080200.62 Management

on the profile "Economics and Management

organization"

part-time accelerated form of education

Group 33ES Bakanova Irina Vladimirovna

Checked ______________________________

Chelyabinsk 2014

Introduction

Chapter 1. Status and trends in the development of public catering at the present stage

2.2 Studying the organizational structure of restaurant management

2.3 Study of production and work of shops

Chapter 3

3.1 Restaurant customer service

List of used literature

Applications

Introduction

Mass food plays an important role in the life of society. It will most fully satisfy the nutritional needs of people. Catering enterprises perform such functions as the production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect do not differ from other enterprises. Catering for the population is organized mainly by small private enterprises. Food, which is provided to the population in hospitals, sanatoriums, rest homes, children's and other institutions, is organized at the expense of the state. Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population. Before perestroika, public catering occupied an important place in the national economy of the country. But, starting in 1992, a radical change occurred in the industry, which led to the closure and ruin of most public catering establishments. Since that time, the food industry began to develop anew.

The relevance of the topic of the course work is due to the fact that nutrition is one of the main conditions for human existence. Quantity, quality, assortment of food products consumed, timeliness and regularity of food intake have a decisive influence on the vital activity of the organism. That is why the art of cooking is one of the most ancient areas of human activity, originating from primitive people.

The organization of the production of finished products brings public catering enterprises closer to the food industry, and the implementation of the sales process brings them closer to trade enterprises. The combination of production and trade functions with the organization of customer service is a specific feature of their activities.

The purpose of the course project is to analyze the technology of providing services in public catering establishments.

The object of the study is the activities of a public catering enterprise, the subject of the study is the organization of the provision of services at a public catering enterprise, the Ermolaev restaurant.

Chapter 1. Status and trends in the development of public catering

Public catering is a sub-sector of trade, which is based on enterprises characterized by the unity of forms of organization of production and customer service and differing in types and specializations. Public catering is part of the country's food complex and is one of the forms of distribution of material goods in society.

There are about 1 million business entities in the Russian Federation, employing more than 5 million people.

The purpose of public catering enterprises is to satisfy the need of the population for high quality products and services.

The Ministry of Economic Development and Trade, which includes the Department of Public Catering, regulates the activities of public catering enterprises in the Russian Federation.

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 during the working day with hot food, which increases their efficiency, maintains health;

Gives the chance of the organization of the balanced rational food in children's and educational institutions.

Many public catering enterprises are purely commercial, but along with this, social catering is also developing: canteens at industrial enterprises, student and school canteens. There are catering plants, firms that take on the tasks of organizing social catering.

Competition is an integral part of the market environment; a developed market is inconceivable without competition. Competition is the main engine of a market economy. Consumers have a choice. The main task of each enterprise is to improve the quality of its products and services. The successful operation of the enterprise should be ensured by the production of products and services that:

Meet well-defined needs;

Satisfy the requirements of the consumer;

Comply with applicable standards and specifications;

Meet the current legislation and other requirements of society;

Offered to the consumer at competitive prices;

Cause profit.

To achieve the goals set, the enterprise must organize its activities in such a way as to keep under control all the technical, administrative and human factors that affect product quality and safety.

The situation when supply exceeds demand requires a marketing approach to organizing work. Food and service services must be competitive. The main criteria for competitiveness are safety, quality, assortment, price, services. We need marketing research on the quality of services. The object of the study is consumers, their attitude to services, requirements for the quality and range of products and services. The results of the study can be used as the basis for the company's policy in the field of quality; To do this, you can not do without the creation of a quality system.

The trends in the development of catering are as follows:

Improving the quality, safety of products and the culture (service) of service;

Construction or reconstruction of catering establishments in accordance with demand and design standards;

Expansion of the network of specialized catering establishments, including fast food establishments;

Improving the organization of catering at the place of work and study;

Training of competent specialists;

Use of modern equipment, increasing automation and mechanization of labor;

Competent management.

The Ministry of Economic Development and Trade has developed a concept for the development of domestic trade in consumer goods:

Priority development of a public network of enterprises;

Rehabilitation and expansion of socially oriented enterprises;

Stimulating the development of a network of catering establishments with industrial methods of cooking (preparation of semi-finished products);

Massive expansion of the food network in the areas of complex, retail and hotel services.

According to market participants, local networks operate in three ways: independently, under a franchising scheme, or create network partnerships. Chain restaurants are a replication of a proven technology, where all costs have already been optimized, supplies have been established, a recipe for success has been found; the cost of all products is low due to corporate contracts with suppliers - chains initially buy more products, and therefore the supplier makes discounts, and individual restaurants buy less, and therefore the cost of the service is higher. Due to cost reduction, networkers have higher profitability and a shorter payback period.

A feature of catering networks is their focus on the middle price category. The development of a network in the premium segment is very rare: it is difficult and pointless to replicate the special atmosphere of an author's restaurant, the “hands” of a chef. Conceptually unique establishments with an individual approach to clients are in demand in this niche.

catering enterprise technology

Chapter 2. Analysis of the organization of production of a public catering enterprise, restaurant "Ermolaev"

2.1 Characteristics of the catering establishment

Catering enterprise restaurant "Yermolaev" - belongs to the bar-restaurant class. It is distinguished by harmony, comfort and choice of services, a diverse range of dishes, products and drinks of complex preparation.

YERMOLAEV Russian beer restaurant, which has become famous for its democratic atmosphere, excellent cuisine, interesting parties and, of course, beer. The main pride of the institution is the live beer "Yermolaev" of five varieties:

URBAN, BAVARIAN, PILZEN, KRASNOSELSK, BLACK VELVET. The bar-restaurant has a capacity of 200 seats. The structure of the building includes: a bar, a restaurant hall, industrial premises, administrative premises, warehouses, staff accommodations, technical premises.

The production facilities include; hot shop, cold shop, meat shop, confectionery shop, vegetable shop, kitchen utensils washing, washing utensils.

The administrative premises include the office of the manager, the accounting department, the office of the head. production.

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

Technical premises include ventilation, switchboard, heating unit.

The bar-restaurant has an illuminated neon sign, located in the lobby at the entrance. The foyer includes: wardrobe, toilet rooms, security post.

The interior of the restaurant is made in the style of beer establishments of the early 20th century. Noble aged wood, subdued light of copper lamps, a massive “antique” sideboard, nostalgic posters on the walls - all this organically fit into the atmosphere of an old merchant's house in which the restaurant is located.

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

"ERMOLAEV" offers its guests excellent Russian home cooking. Reading the menu alone will whet your appetite: jelly “for overclocking”, Siberian sterlet stroganina, roast goose with baked apples, royal veal, quail tobacco for gourmets, rack of lamb cooked on a grill with smoke, fish platter “beautiful life” .

The atmosphere of an eternal holiday is supported by live music and incendiary hits of the popular group "Double Cocktail" and the best sound equipment in Tyumen.

Each day of the week has its own program and performances by artists. The hallmark of a restaurant is its menu, i.e. a list of snacks, dishes, drinks (with price and output) available for sale during the entire opening time.

Cold meals and snacks:

· PICKLES "From the tub": A plate of home-salted vegetables: sauerkraut of two kinds, salted cucumbers in a rustic manner, tomatoes, milk mushrooms, garlic, hot peppers 370/20/15 g

· MUSHROOM GLADE: marinated mushrooms, boletus, chanterelles, porcini, milk mushrooms, seasoned with sour cream with onion 200/30/30 g

· SPICY HERRING:

With boiled potatoes in uniform

With butter and onion 150/80/10/15 g

VEGETABLES FROM THE GROUND: fresh cucumbers, tomatoes, peppers, green onions 250/30 g

MUKSUN STROGANINA 100/40/50 g

SALMON STROGANINA 100/20/20 g

· SALMON TAR-TAR

salmon fillet, fresh tomatoes

red salmon caviar, green onion, spices 130/40 g

· SEMUKHKA LESS-SALTED: slices with a "tear" 150/40 g

MUKSUN WEAK SALT as expected, with lemon and herbs 150/g

Hot meals and snacks:

CRISPY FAMILY: capelin fried in breadcrumbs until crispy. An excellent snack to start any meal 240/20/50 g.

SQUID RINGS in batter served in Tartar sauce 150/50 g.

BOILED SHRIMP 250/20/10 g.

FRIED SHRIMP 250/20/10 g.

FRIED CARRASIAN 2 pcs. 20 y.

CHICKEN WINGS served with tomato sauce 300/50 g.

JULIEN with chicken, champignons and Mozzarella 120/20/7 g.

DRANIKI "JELLY" crispy potato pancakes garnished with slightly salted salmon 210/70/50 g.

HOT CHEESE STICKS served with Tartar sauce 250/50 g.

CRISPY Rye Croutons with garlic and cheese sauce 150/50 g.

HOME-STYLE POTATOES WITH MUSHROOMS AND ONIONS 250 g

FRIED POTATOES WITH CRINGINGS fried potatoes with bacon and onions 210 g.

2.2 The study organizational structure of restaurant management

Determining the organizational structure of the restaurant, it is necessary to take into account the complexity and qualifications of employees at each level. The organizational structure of management also depends on the size of the restaurant.

The Ermolaev restaurant has a linear-functional management structure, when the restaurant is managed not only from above, but also directly on the ground.

Let's formulate the requirements for the control system :

The adequacy of the purpose and functions of the management structures to the goals and strategy of the company;

Susceptibility to changes in external conditions and the ability to quickly transform management structures to solve emerging problems;

Ability to process and accurately disseminate intensive information flows;

Strict control over the execution of management decisions and the organization of a system for tracking the results of these decisions;

Compliance with the principle of delegation of authority, in which each employee in his clearly defined area of ​​​​competence has the right to make independent decisions and bear full responsibility for them;

Compliance of the qualifications of managers and employees with the range of their functional duties;

Development and implementation on an ongoing basis of a training and advanced training program for employees in accordance with the goals and objectives of the company.

The popularity and prestige of modern restaurants depend not only on the interiors, equipment, quality of food offered, but also on professional skills. The servants of the service are called upon to create an atmosphere of cordiality and hospitality in the restaurant. The impression that a catering company makes on visitors largely depends on the waiters. The tact of waiters, their attentiveness, friendliness and high professionalism directly affect the attendance of the institution and its competitiveness.

The restaurant management process is a set of relationships and actions aimed at ensuring the optimal ratio of labor, material and financial resources.

The management process is aimed at creating normal conditions in the field of production, the sale of own production and purchased goods, as well as a high level of service.

Consider what the employees of the Ermolaev restaurant do.
The work of the restaurant "Yermolaev" is headed by the director, who is appointed by the supreme governing body - the general meeting of participants.

Rice. 2.1. Scheme of the organizational structure of the restaurant "Ermolaev"

The director is fully responsible for the reorganization of the restaurant's economic activities, the execution of contracts and agreements; considers complaints.

The director has the right to: accept, dismiss and move restaurant employees; independently approve the states; manage funds; issue orders, instructions, encourage employees, impose penalties on them if necessary.

The director is directly subordinate to the accounting department, the personnel department, the service department, and the kitchen.

The director manages the work of the restaurant, resolves all financial issues related to the permanent operation of the enterprise, and financial and organizational issues related to the use of part of the profits and directions for the development of the restaurant are resolved jointly with the founders of the restaurant.

The chief accountant maintains the accounting of the restaurant, removes the cash register, prepares financial reports, and pays salaries. Distributes duties between accountant cashier, accountant, cashier, assistant accountant.

The head of the personnel department leads the work on staffing the enterprise with workers and employees of the required professions, specialties and qualifications in accordance with the goals, strategy and profile of the enterprise, the changing external and internal conditions of its activities, the formation and maintenance of a data bank on the quantitative and qualitative composition of personnel, their development and movement.

Organizes the development of forecasts, determining the current and future needs for personnel and sources of its satisfaction based on studying the labor market, establishing direct links with educational institutions and employment services, contacts with enterprises of a similar profile, informing employees within the enterprise about available vacancies, using the media to posting job advertisements.

Participates in the development of personnel policy and personnel strategy of the enterprise.

The service department provides efficient and high-quality service to restaurant / bar visitors, creates comfortable conditions and a favorable atmosphere for guests, organizes and controls the work of junior staff, as well as service managers, prevents and eliminates conflict situations, trains new employees of the service standards of service.

The chef of the restaurant provides operational management of the restaurant kitchen, selection and training of staff, develops new menus.

The chef is responsible for the management of the entire kitchen area, as well as for the production of dishes according to the established standard of the restaurant, taking into account the achievement of maximum success in the economy and organization of production, supports the purchasing manager in all matters of purchasing raw materials, goods and quality, manages his area, taking into account the main production areas development of the company, organize, manage, control the work of all employees employed in the kitchen, planning, pricing, as well as compiling menus for every day and for special events, taking into account the specialties of the season, quality control.

Purchasing and Warehouses Purchasing Manager.

Its functions: responsible for managing the procurement of all goods (food, non-food products) taking into account the environmental principle, consulting with all departments when choosing the necessary goods, checking all stocks and ensuring their timely replenishment, taking into account the main directions of development and management of the enterprise in its work organizes and controls the use of personnel in the areas of warehousing and procurement, etc.

There are also positions in the restaurant:

1. cook. He submits applications for the necessary products (raw materials) in accordance with the menu to the production manager, during work he receives applications from waiters and fulfills them.

2. auxiliary kitchen workers.

3. waiter. He lays tables, takes orders from customers, transfers them to chefs and bartenders for execution, and ensures that the order is served to the client in a timely manner. He cleans the tables, changes the ashtrays in the dining room, pays customers, makes sure that the calculations are correct, transfers money to the cashier.

4. cleaner. She cleans the premises, removes dirty dishes and changes ashtrays in the halls, submits requests for the necessary cleaning supplies.

5. bartender. He prepares non-alcoholic cocktails and sells all drinks and products that are in the bar's assortment, accepts money from the waiter at the cash desk, submits applications to the production manager for the purchase of goods from the bar's assortment.

6. dishwasher.

All personnel were involved on a permanent basis. For the positions of an auxiliary kitchen worker, a cloakroom attendant, a cleaner and a dishwasher, people were involved not necessarily with education, the main thing is that they know their business. However, people with special education, knowledge and practice of work in their specialty were invited to the position of cook. There are certain requirements for the waiter. In addition to special training, he must have good health, especially vision and hearing, be physically resilient, and be able to easily get into contact with people. In addition, the waiter needs to be resourceful and witty, know the basics of cooking technology, the culinary characteristics of cold and hot appetizers, first and second courses, desserts, cold and hot drinks, wine and vodka products, etc.

To stimulate the work of employees, the management of the Ermolaev restaurant uses economic and administrative methods of motivation.

The most significant economic method of motivation at the enterprise is wages accrued according to the time-bonus and piecework wage systems.

The use of a direct individual piecework wage system assumes that the amount of employees' earnings is determined by the amount of products produced by them for a certain period of time.

The entire output of an employee of the Ermolaev restaurant is paid at one constant piece rate. Therefore, the employee's earnings increase in direct proportion to his output.

For managers, specialists and employees, a system of official salaries is used. Official salary - the absolute amount of wages established in accordance with the position held.

In addition to the salary, a bonus is paid related to the performance of the enterprise. The amount of the bonus does not exceed 40% of the official salary.

The Ermolaev restaurant also has a one-time remuneration for long service. Remuneration is paid to workers (loaders, freight forwarders, sellers, etc.), managers and employees who have worked at this enterprise for a full calendar year.

In addition to the above, employees are paid the following additional payments and allowances:

Payment for all time overtime and weekends is doubled;

Surcharge for guidance in the amount of 20% of the rate.

Employees of the enterprise are paid financial assistance in connection with the funeral, difficult material conditions.

To comply with labor production discipline, administrative motivation is used in the form of penalties, warnings, reprimands, severe reprimands, fines, and dismissal from work. Reprimands are issued based on the reports of line managers.

The organization of labor at the enterprise is set in such a way that all employees are involved in it. Their routine is changing. There are two shifts of the working regime at the enterprise: 1. From 10.00 - 18.00; 2. from.18.00 - 01.00. From 01.00 to 08.00 (for security guards). At the same time, it is necessary to rest for 15 minutes every two hours. Lunch is obligatory - it takes place at 12.00, 21.00, 04.00. Management personnel work from 09.00 to 17.00.

2.4 Study of the organization of production and work of shops

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

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

In each workshop, a production line is organized - a production site equipped with the 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 Ermolaev Restaurant, they mainly work on semi-finished products, therefore, the processing of meat, poultry, offal and fish is concentrated in one workshop (shop for finalizing semi-finished products), 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 boiling 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 Ermolaev 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.

Vegetable shop.

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 Ermolaev Restaurant has organized a workshop 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 the refinement of meat semi-finished 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 Ermolaev 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.

Control over the production and work of the shops is carried out by the production manager (chef).

The production manager (chef) belongs to the category of managers, is hired and dismissed by the director of a public catering enterprise.

The main task of the production manager (chef) is to exercise leadership in their activities:

Decrees, orders, orders, other governing and regulatory documents of higher authorities related to the organization of public catering, organization and production technology; production manager (chef) must know and be guided in his activities:

Decrees, orders, orders, other governing and regulatory documents of higher authorities related to the organization of public catering, organization and production technology;

The range and requirements for the quality of dishes and culinary products, the basics of rational and dietary nutrition;

The order of the menu;

Accounting rules and norms for issuing products;

Norms of consumption of raw materials and semi-finished products;

Calculations of dishes and culinary products, using the prices applicable to them;

Standards and specifications for food products and semi-finished products;

Rules and terms of storage of finished products, raw materials and semi-finished products;

Technical characteristics of various types of technological equipment, principles of its operation;

The current internal regulations;

The principles of economy adopted in public catering;

Regulations on the organization of remuneration and labor incentives;

Fundamentals of labor organization;

Labor legislation;

Rules and regulations on labor protection;

This job description.

Chapter 3

The purpose of preparing the restaurant hall for serving visitors is to create perfect cleanliness, comfort, and a clear organization of service in it.

Preparation of the hall in the restaurant "Yermolaev" for serving visitors includes: cleaning the premises, arranging tables, covering them with tablecloths, receiving dishes and cutlery, setting tables and personal preparation of the waiter for work.

Daily cleaning of the trading floor includes ventilation of the premises, wet cleaning of floors, furniture, window sills, etc.

Tables are placed in straight lines or in a checkerboard pattern, forming groups-zones from them, separated from one another by main aisles at least 2 m wide and auxiliary aisles 1.5-1.2 m wide. Each table is placed at such a distance from the neighboring ones, which would provide free access to it for visitors and waiters when the hall is fully loaded.

Near the group of tables assigned to the waiter, auxiliary sideboard tables for waiters are placed.

After arranging the furniture in the Ermolaev restaurant, the foreman of the waiters, against receipt, receives the dishes, cutlery and table linen necessary for serving in the service and linen room in accordance with the number of tables. Plates are carried, covered with a handbrake, from the service to the hall and placed on sideboards and utility tables in piles of 10 to 12 pieces, and wine glasses, glasses and glasses - on trays covered with a napkin.

Sometimes waiter carts are used to deliver large quantities of dishes.

Before serving tables, the waiter must examine the received dishes, cutlery and glass for the quality of washing, defects.

Before serving tables, it is necessary to wipe with a handbrake, polish dishes and cutlery, glass, crystal.

Table setting is the final stage of preparing the trading floor for the reception of visitors. Preliminary table setting complements the interior of the restaurant hall, speeds up the process of serving visitors. The form of serving depends on the class of the enterprise, the method and time of service. In the morning and lunchtime, a minimum serving is used, in the evening it is more complete.

3.1 Restaurant customer service process

The term "order of service" means the sequence of actions, starting with the arrival of guests at the restaurant and ending with their departure.

The sequence of actions of the staff service must take into account all the nuances in order to best satisfy the needs of each visitor.

If several groups of guests sit at the tables served by the waiter at the same time, it is necessary to take into account the wishes of each of the companies and make sure that the execution of orders will not lead to an overload of one waiter.

Meeting with guests.

The first thing that a restaurant visitor pays attention to is the readiness of the company's employees to meet and receive a guest. If the reception turns out to be warm, then the visitor has the right to expect no less pleasant service, he gets a positive impression of the enterprise.

Service of visitors of the restaurant "Yermolaev" begins with their meeting and accommodation. In restaurants, visitors are met by the administrator. He checks table reservations, escorts guests to the seat, and introduces them to their waiter. In small restaurants, the waiter is responsible for the entire service procedure. In both cases, the order is:

· Meeting guests at the entrance to the hall.

· Greetings.

· Escort guests to the table.

· Offer chairs to guests, letting them know they can sit down.

Unfolding napkins. By unfolding a napkin for the visitor, the waiter thereby prepares the table for serving dishes and drinks. Some customers unfold their napkin themselves when they sit down at the table, while others wait for the waiter to do so.

Water supply. Ice water can be offered to guests after the welcome and seating procedure. This will allow them to refresh themselves and give them time to choose their aperitifs. Waiters should always have water ready, although in some restaurants it is served only at the request of visitors. (In the United States and Japan, it is customary to always serve ice water on the table, so tourists in these countries do not specifically order water, considering that it is included in the table setting.) In some restaurants, it is customary to put jugs of ice water on the table so that visitors can serve themselves .

Serving bread. Bread is usually served immediately after the diners sit down at the table. It is placed in a basket on the table or served personally to each guest. Transfer the bread from the basket to the bread plate using a special device. The second option allows you to save space on the table.

Serving aperitifs. Orders for aperitifs should be taken as soon as possible after the guests have sat down at the table. The waiter should skillfully invite guests to try something exciting, recommending a few cocktails or wines. You should let the guest show his tastes and remember all his wishes. Drinks are served by going around the table counterclockwise. The owner of the table is served last.

Menu presentation. The presentation of the menu is an opportune moment to offer a "product". Before offering a menu, the waiter must study it well in order to be able to describe any dish, know what it is made of, and how to serve it. The waiter is also required to know all the subtleties of specialties.

Restaurant "Yermolaev" is a public catering enterprise that provides consumers with a wide range of dishes, as well as wine, vodka, tobacco and confectionery. A high level of service is combined with the organization of recreation for visitors.

Leisure services include:

organization of musical services;

organization of concerts, programs, variety shows.

The restaurant organizes receptions, family celebrations, banquets, theme parties.

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

Visitors are provided with lunches (business lunch) and dinners. The restaurant has a convenient road access.

To date, the successful implementation of the production process depends on operational planning and proper organization of work in catering establishments.

The production process is a labor process that has a certain technical and organizational content, aimed at creating specific material benefits and characterized by the constancy of the main subject of labor.

Collections of dishes and culinary products, along with the standards and specifications in force in the industry, are the main regulatory and technological documents for public catering enterprises.

The main feature of production at public catering enterprises is that the turnover of organizations consists in a tight connection between the processes of production, sale and consumption of products. The essence of the organization of production at public catering establishments is to create conditions that ensure the correct conduct of the technological process of cooking.

The successful operation of the Ermolaev restaurant depends on many factors. Like any complex system, it begins with the planning of the functional areas of the production and technological process and ends with its functioning. The people who work in the company are of great importance.

As measures to improve the organization of public catering in a market economy, it is possible, in relation to the Ermolaev restaurant, to recommend the following measures:

Mechanization of processes, the use of modern equipment (mechanical, thermal, refrigeration), the introduction of equipment of small productivity - desktop mechanical equipment, small-sized thermal equipment;

Development of progressive technology for the production of public catering products based on new technology;

Mechanization of labor-intensive work performed by kitchen workers, assemblers of dishes, cleaners of industrial and commercial premises;

Applications of electronic computing technology, computerization;

Development and implementation of environmental and ergonomic solutions;

Increasing wages for employees.

The study of the essence of personnel management allowed us to draw the following conclusions.

At present, the main goal of the labor resources management system is to provide personnel, organize their effective use, professional and social development.

A study of motivation by interviewing employees revealed problem areas of the motivation system - dissatisfaction with the wage system adopted in the restaurant and the need for non-material motivation - professionalism improvement.

The reorganization of the existing labor organization system is planned in such a way that the monetary remuneration of the company's personnel is made dependent on the efficiency of the company's work, which is economically justified in the conditions of market relations between the employer and the employee.

To enhance staff motivation, meeting the expectations of employees, a system of personnel development is proposed through the development and implementation of a coherent training system, including training for all categories of employees.

List of used literature

1. Rules for the provision of public catering services. Approved Decree of the Government of the Russian Federation of August 15, 1997 No. 1036.

2. GOST R 50647-94 “Public catering. Classification of enterprises»

3. GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

4. GOST R 50764-95 "Catering services".

5. GOST R 50935-96 “Public catering. Requirement for service personnel.

6. OST 28-1-95 “Public catering. Requirements for production personnel.

7. GOST R 50647-94 “Public catering. Terms and Definitions".

8. Agranovsky E.D. Organization of production at catering establishments. - M.: Economics, 1990. -

9. Cooking: the theoretical foundations of professional activity (Text): Textbook: In 2 hours / O.M. Solovieva, G.K. Mironova, A.P. Yelepin. - M.: Akademkniga / Textbook, 2007. - Part 1: 205 p.: ill.

10. Cooking: theoretical foundations of professional activity (Text): Textbook: In 2 hours / O.M. Solovieva, G.K. Mironova, A.P. Yelepin. - M.: Akademkniga / Textbook, 2007. - Part 2: 205 p.: ill.

11. Nikulenkova T.T. Margelov V.N. "Design of a public catering enterprise" M. "Economics", 1987

12. Standards for equipping catering establishments with tableware, appliances, furniture and kitchen utensils. Approved By order of the Ministry of Transport of the USSR 38 of 09.022.73.

13. Radchenko L.A. "Organization of production at public catering establishments" M. "Phoenix", 2008 - 373 p.

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19.02.10 Technology of catering products

The art of feeding beautifully is no different from
other visual arts.
It is akin to music, poetry or painting...
Andreas Rosy

Technology of catering products- a very interesting, and most importantly, modern specialty. And this is despite the fact that the program has been implemented by Russian colleges and technical schools for more than 50 years. The catering industry is changing rapidly. Now it is not only cafes, restaurants and grocery stores. Completely new formats of public catering have appeared: fast foods, confectionery cafes, mini-cafe factories, coffee shops, steakhouses, national restaurants, pizzerias and sushi bars, auto-buffets and home cafes. Various grocery stores are opening: from boutiques to super- and hypermarkets. All this diversity requires appropriate personnel - catering technologists, so the specialty "Technology of catering products" does not lose its popularity.

Who is a catering technologist?

Catering technologist- a highly qualified specialist in the hospitality industry, this is a master of a wide profile. He is equally well versed in table setting and menu preparation, in organizing fairs for the sale of branded products and in recruiting staff for public catering, improving their skills. A good technologist can teach colleagues in the shop - cooks and confectioners - new ways of processing products, reveal to them the secrets of cooking various dishes (national, exotic, old). He comes up with recipes for new confectionery and culinary dishes, including branded ones, monitors the quality of products and the process of their preparation. The technologist knows everything about the restaurant business, the scientific foundations of proper nutrition, the laws and rules of culinary art, hospitality and service culture.
From simple ingredients, a technologist can create an excellent taste and aesthetic composition that can please the most demanding gourmet. The technologist develops technical and technological maps for dishes, prepares a wide range of culinary and confectionery products and evaluates the quality of raw materials and products used, organizes the work of production shops and customer service.

The specialty "Technology of public catering products" can be obtained at the GBPOU RK "Yalta Economics and Technology College". Lectures and practical classes are conducted by experienced teachers. New educational technologies are actively used: imitation firms, business games that will not let students get bored. Students of this specialty gain practical skills by doing internships in the best restaurants and cafes of Greater Yalta. College graduates work at various catering establishments (bars, restaurants, pizzerias, pancake shops, cafes, etc.) as technologists, production managers, shop supervisors, foremen, and cooks. With the acquisition of experience, the technologist can also work in regulatory bodies, in departments of the production market in the city administration. Graduates get the opportunity to engage in independent business, open their own business in the hospitality industry (cafes, restaurants, canteens).
General characteristics of a specialist: determines the quality of products, calculates their quantity to obtain ready meals; composes the menu; distributes duties between cooks and supervises their work; Responsible for the serviceability of equipment and the quality of prepared dishes.
Requirements for the individual characteristics of a specialist: visual, olfactory and taste sensitivity; propensity to analyze and forecast; visual-effective thinking; figurative memory; Creative skills; aesthetic taste; accuracy; exactingness; sociability.
Medical contraindications: pronounced diseases of the organs of vision and hearing; infectious diseases; skin and venereal diseases; diseases of the sense organs; violation of the musculoskeletal system, central nervous system; violation of the vestibular apparatus; colds and cardiovascular diseases.
Pros of the profession: constant demand in the labor market, relatively high salary, authoritative position in catering.
Cons of the profession: high responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections by supervisory authorities: Rospotrebnadzor, Vetnadzor, certification bodies, State Trade Inspectorate in terms of technology, etc.
Personal qualities :
high sensitivity to shades of smells and tastes;
correct color differentiation;
good volumetric and linear eye;
tactile sensitivity;
good memory (short-term, long-term, visual);
high level of distribution and switching of attention;
cleanliness;
emotional stability;
Creative skills;
aesthetic taste;
accuracy;
exactingness;
sociability;
organizational skills;
a responsibility;
physical endurance;
honesty, decency.

Professional training requirements

Must know: the structure of the production of POP, its planning and organization, requirements for production personnel; features, forms, methods of servicing consumers at PPP of various types and classes; rules for compiling menus, price lists, wine lists; basic principles of technology, methods and techniques of culinary processing; requirements for the quality of culinary products and services, types and methods of control, rules for conducting quality control; labor protection at work, the principles of occurrence and prevention of injuries.
Must be able to: keep records of material assets, equipment, raw materials, finished products; develop recipes for new dishes; draw up technological maps; draw up and conclude contracts for the supply of goods; to carry out acceptance of raw materials and semi-finished products in terms of quantity and quality; to carry out planning of work of production, organization of work of shops; ensure compliance with technological processes, carry out grading of finished products; apply non-waste and low-waste technologies.
Related professions: Cook; confectioner.

Normative term for mastering the main professional educational program of secondary vocational education:

Basic training (graduate qualification - technician-technologist):
* for full-time education:
- on the basis of basic general education - 3 years 10 months;
- on the basis of secondary (complete) general education - 2 years 10 months;
* for part-time education:
- on the basis of secondary (complete) general education - 3 years 10 months;

No matter how the world changes
people will always cook and trade,
and in GBPOU RK "Yalta
economic and technological
college" you will receive
specialty that will
feed you for life!

Complete food provides a person with normal development, growth, full-fledged activity, helps to adapt to changing conditions and the influence of the external environment, fight infections, and ensures active longevity. That is why the development of the scientific foundations of nutrition, the expansion of the range of food products and the improvement of their quality is very relevant.

The subject of the course "Technology of public catering products" are the technologies of semi-finished products and finished culinary products at public catering establishments; physical, chemical and biochemical processes occurring in products during their culinary processing; ways to control technological processes in order to obtain high quality culinary products.

The objective of the course is to systematically familiarize future process engineers with all the stages, methods and techniques of processing products and the physical and chemical changes that occur in them, as a result of which they acquire new organoleptic properties inherent in finished culinary products.

Interdisciplinary connections with other disciplines. The basis for studying the discipline is the knowledge acquired by students in the study of general education and a number of related general technical and special disciplines.

During the processing of products and the production of finished products, a number of chemical processes occur: hydrolysis of disaccharides, caramelization of sugars, oxidation of fats, etc. Most culinary processes are colloidal: coagulation of proteins (when meat, fish, eggs are heated), obtaining stable emulsions (many sauces) , getting foam (whipping cream, proteins, etc.), aging jellies (staling baked goods, cereals, separating liquids from kissels, jelly), adsorption (clarification of broths). Knowledge of chemistry is necessary to manage numerous processes in food preparation and to control the quality of raw materials and finished products.

Data on the composition and consumer properties of products that a student receives when studying the course of commodity science of food products allow the technologist to correctly solve the problem of the rational use of raw materials and serve as important criteria for substantiating and organizing technological processes.

Recommendations of nutritional physiology are necessary for the organization of rational nutrition. They take into account the needs for irreplaceable nutritional factors of various contingents of the population, and make it possible to use products in a differentiated way. Academician I. P. Pavlov said that physiological data put forward a new point of view regarding the comparative value of nutrients. It is not enough to know how many proteins, fats, carbohydrates and other substances are contained in food. It is practically important to compare different forms of cooking the same food (boiled and fried meat, hard-boiled and soft-boiled eggs, etc.).

The most important indicator of food quality is its safety for the consumer. Knowledge and observance of the rules of food hygiene and sanitation ensure the manufacture of sanitary-safe products and allow you to establish a strict sanitary regime at catering establishments.

The processing of raw materials, the preparation of culinary products are associated with the operation of complex mechanical, thermal and refrigeration equipment, which requires the knowledge of the technologist obtained in the cycle of technical disciplines.

The discipline "Technology of catering products" is directly related to such disciplines as the economics of catering and the organization of production and service. The study of these disciplines is an indispensable condition for the proper organization of production and increasing its economic efficiency, rational use of the material and technical base and labor resources, and reducing the cost of production. Catering specialists constantly communicate with consumers, and the organization of service depends on their general culture, knowledge of psychology, and ethics.

Public catering enterprises receive from food industry enterprises not only raw materials, but also semi-finished products of varying degrees of readiness. Food industry enterprises have workshops for the production of culinary products suitable for direct consumption: chips, ready-made sauces (mayonnaise, ketchup, etc.), soup concentrates, meat, fish, vegetable culinary products, frozen dishes, etc. Acquaintance with technologies used in the food industry, with special types of equipment will improve technological processes at catering establishments.

Cooking technology is based on the achievements of the science of nutrition, on the traditions of folk cuisine, the experience of professional chefs