Describe the catering business. Brief description of the organization of the dining room

Enterprise type Catering- type of enterprise with characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises ”, the main types of catering establishments are restaurants, bars, canteens, cafes, snack bars. The classification of public catering enterprises depends on such factors as: the range of products sold and the complexity of its preparation, the technical equipment of the public catering enterprise, the qualifications of the staff, the quality and methods of service, the types of services provided.

Depending on the functions performed, public catering enterprises are classified into procurement, pre-cooking, enterprises operating with a full production cycle (on raw materials), distributing enterprises. Distribution enterprises can be conditionally classified as pre-preparation ones.

Procurement catering establishments. They produce culinary semi-finished products varying degrees readiness, ready meals, culinary and confectionery products. The main types of procurement enterprises are a factory of semi-finished products and culinary products, specialized workshops, an enterprise of semi-finished products and culinary products.

Pre-preparation enterprises and enterprises with a full production cycle. These enterprises differ in types depending on the range of products sold, the nature and volume of services provided to consumers, methods and forms of service. The main types of such enterprises include canteens, restaurants, cafes, snack bars, culinary shops (departments) and bars.

The main types of such enterprises include canteens, restaurants, cafes, snack bars, culinary shops (departments) and bars.

According to the range of products, public catering enterprises are divided into universal and specialized. Universal enterprises produce a variety of dishes from many types of raw materials. Specialized enterprises carry out the production and sale of products from a certain type of raw material - dairy cafes, confectionery cafes; fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, dietary canteens. Highly specialized enterprises produce a narrow range of products - barbecue, dumplings, dumplings, chebureks, etc.

A procurement factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and their supply to other public catering establishments and retail chain enterprises. The capacity of the harvesting factory-kitchen is determined by tons of processed raw materials per day.

The plant of semi-finished products differs from the harvesting factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and of greater capacity. The capacity of such an enterprise is projected to be up to 30 tons of processed raw materials per day.

Dining room - a public catering establishment that is publicly accessible or serves a certain contingent of consumers, producing and selling dishes in accordance with a menu varied by day.

A restaurant is a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service combined with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior and first.

Bar - a public catering enterprise with a bar counter that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first.

Snack bar - a catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Tearoom - a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery. In addition, the menu of tea houses includes hot second courses of fish, meat, vegetables, ham, etc.

Barbecue - a common type of specialized enterprise. The kebab menu includes at least three or four types of kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, kharcho from the first courses and other national dishes that are in great demand among visitors. Serve visitors in barbecue, as a rule, waiters. The rest of the eateries are self-service.

Pirozhkovye are intended for the preparation and sale of fried and baked pies, pies, pies and other products from various types of dough.

The pizzeria is designed for the preparation and sale of pizza with various toppings. In self-service, the dispenser prepares the pizza in the presence of the customer, using the appropriate cooking equipment. The pizzeria may have waiter service.

Pancake houses specialize in the preparation and sale of products from liquid dough - pancakes, pancakes, fritters, pancakes stuffed with various minced meats. They diversify the supply of these products with sour cream, caviar, jam, jam, etc.

A cafe is an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.

Cafe. Mandatory requirements:

ordinary sign;

decoration of halls and premises using decorative elements that create a unity of style;

ventilation system that provides acceptable temperature and humidity parameters;

furniture is standard, corresponding to the interior of the premises;

polyester coated tables;

metal utensils and cutlery made of stainless steel;

semi-porcelain, earthenware dishes;

high-quality glassware without a pattern;

linen napkins for individual use;

menu and price list with the logo of the enterprise in the national and Russian languages, typewritten or otherwise;

a varied assortment of dishes, products and drinks, incl. branded, custom-made and taking into account specialization;

service by waiters, bartenders, maitre d's or self-service;

availability of sanitary clothing for service personnel.

Type of catering establishment- type of enterprise with characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises, the main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars. But according to the above, public catering enterprises are classified according to the stages of production, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished products plant, a culinary factory; in terms of the large volume of culinary products produced, such types of public catering enterprises as kitchen factories and food processing plants stand out. To expand the services provided in public catering, buffets, take-out businesses, and culinary shops are being organized.

Services provided to consumers by catering establishments of various types and classes, according to GOST R 50764-95 "Catering services" are divided into:

Catering services;

Services for the manufacture of culinary products and confectionery;

Services for the organization of consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and advisory services;

Other services.

To regulate relations between consumers and contractors in the field of catering services, the Decree of the Government of the Russian Federation "Rules for the provision of catering services", which were developed in accordance with the Law Russian Federation"Consumer Protection".

The range of catering services is determined by the contractor (public catering enterprise) according to its type(and for restaurants and bars by their class) and is confirmed by the certification body in accordance with the state standard. Public catering establishments selling alcoholic and tobacco products are required to have a license for this type of activity.

In the event of a temporary suspension of the provision of services (for planned sanitary days, repairs and in other cases), the enterprise is obliged to provide the consumer with information on the date and timing of the suspension of its activities in a timely manner and notify the local authorities.

Public catering establishments are obliged to comply with the established state standards, sanitary, fire regulations, technological documents and other regulatory documents. mandatory requirements for the quality of services, their safety for life, human health, environment and property.

Catering services regardless of the type of enterprise must meet the requirements:

Compliance with the intended purpose;

Accuracy and timeliness of provision;

Safety and environmental friendliness;

Ergonomics and comfort;

aesthetics;

Service culture;

social targeting;

Informative.

The main types of catering establishments:

blank factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other public catering establishments and retail chain enterprises. The capacity of the harvesting factory-kitchen is determined by tons of processed raw materials per day. The harvesting factory has high-performance equipment, including mechanized lines for the processing of meat, fish, and vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters. The procurement factory has a large storage facility with conveyors, overhead mechanical lines for the movement of products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, expedition and specialized transport, which involves the use of functional containers for transporting semi-finished products and culinary products to other enterprises. Production shops are equipped with modern high-performance equipment. They can be organized in-line mechanized lines for the preparation of quick-frozen semi-finished products and dishes, their storage is provided in low-temperature chambers.

Combine of semi-finished products differs from the procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and in greater capacity. The capacity of such an enterprise is projected to be up to 30 tons of processed raw materials per day. On the basis of procurement factories, semi-finished products factories, kitchen factories, food processing plants - culinary trade and production associations can be created.

factory kitchen is a large public catering enterprise intended for the production of semi-finished products, culinary and confectionery products and supplying pre-cooked enterprises with them. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar. In addition to the main workshops, the kitchen factory may include shops for the production of soft drinks, confectionery, ice cream, for the production of chilled and quick-frozen dishes, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

Power plant- a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-cooking enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the catering plant ensures the production and delivery of semi-finished products to other public catering enterprises. The catering plant has a single production program, a single administrative department, and a common storage facility. A catering complex, as a rule, is created on the territory of a large manufacturing enterprise to serve its contingent, but, in addition, it can serve the population of an adjacent residential area, employees of nearby institutions. A catering complex can also be created at a large higher educational institution with a total number of students of more than 5 thousand people. School food complexes are also being created.

Specialized culinary workshops organized at meat processing plants, fish factories, vegetable stores. Designed for the manufacture of semi-finished products from meat, fish and vegetables and their supply to pre-cooking enterprises. Production lines for the processing of raw materials and the production of semi-finished products are used, heavy loading and unloading operations are mechanized.

Dining room- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for sale and consumption at the enterprise. Canteens distinguish:

According to the range of products sold - general type and dietary;

According to the contingent of consumers served - school, student, worker, etc.;

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

Public canteens designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.

Canteens at manufacturing enterprises, institutions and educational institutions are placed taking into account the maximum approximation to the serviced contingents. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms of the daily diet. As a rule, tables are set in advance in these canteens.

Canteens at general education schools are created when the number of students is not less than 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: first - for students I-V classes, the second - for students of grades VI-XI. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a doctor - nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.

Canteens - distributing and mobile designed to serve small teams of workers, employees, usually dispersed on large territories. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in isothermal containers. Such canteens are provided with unbreakable crockery and cutlery.

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings. From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m 2 per seat.

Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service restaurants are divided into classes: luxury, superior, first. The restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with leisure activities. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full ration. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide the population Additional services: service of a waiter at home, ordering and delivery of culinary and confectionery products to consumers, including those in a banquet version; reservation of seats in the restaurant hall; rental of tableware, etc. Leisure services include:

Organization of music service;

Organization of concerts, variety programs;

Provision of newspapers, magazines, board games, slot machines, billiards.

Customer service is carried out by head waiters, waiters. In restaurants of the highest class, as well as serving foreign tourists, waiters must speak a foreign language to the extent necessary to fulfill their duties.

Restaurants must have, in addition to the usual signboard, a lighted signboard with design elements. Exquisite and original decorative elements (lamps, draperies, etc.) are used to design halls and premises for consumers. In the trading floor in luxury and higher class restaurants, the presence of a stage and a dance floor is a must. To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should have a soft coating, in first-class restaurants it is possible to use tables with a polyester coating. Armchairs should be soft or semi-soft with armrests. Big demands are made on dishes and appliances. Cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram are used or artistic decoration, crystal, artistically designed blown glassware.

The area of ​​the trading floor with a stage and a dance floor must comply with the standard - 2 m 2 per seat.

Dining cars- designed to serve passengers of railway transport on the way. Dining cars are included in trains long distance traveling in one direction for more than a day. The restaurant car has a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold. Additional services: peddling goods and drinks. Service by waiters.

Coupe buffets- organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility premises. Refrigerators are available. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.

Bar- a catering company with a bar that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. Bars are divided into classes: deluxe, supreme and first. Bars distinguish:

According to the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;

According to the specifics of customer service - video bar, variety bar, etc.

Bar catering services are a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, to create conditions for their consumption at the bar counter or in the hall.

Service in bars is carried out by head waiters, bartenders, waiters who have special education and professionally trained.

Bars must have an illuminated sign with design elements; to decorate the halls, decorative elements are used that create a unity of style. The microclimate is supported by air conditioning or supply and exhaust ventilation. Mandatory bar accessory - a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester coating, soft chairs with armrests. The requirements for tableware are the same as in restaurants; tableware made of cupronickel, nickel silver, stainless steel, porcelain and faience, crystal, glass of the highest grades is used.

Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.). Cafe Distinguish:

According to the range of products sold - ice-cream cafe, confectionery cafe, dairy cafe;

According to the contingent of consumers - cafes for youth, cafes for children;

According to the method of service - self-service, service by waiters.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal cafes with self-service, they sell clear broths from first courses, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafe with waiter service in their menu they have branded, custom-made dishes, but mostly of quick production.

Drawing up the menu and, accordingly, the recording begins with hot drinks (at least 10 items), then they write cold drinks, flour confectionery (8-10 items), hot dishes, cold dishes.

The cafe is designed for visitors to relax, so great importance has the design of the trading floor with decorative elements, lighting, color scheme. The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The norm of the area for one seat in a cafe is 1.6 m 2.

Cafeteria organized mainly at large food and department stores. Designed for the sale and consumption on the spot of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not allowed.

The cafeteria consists of two parts: the hall and the utility room. Sandwiches, hot drinks are prepared on site, the rest of the products are delivered ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Diners share:

According to the range of products sold:

General type;

Specialized (sausage, dumpling, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).

Eateries should have a high throughput, their economic efficiency depends on it, therefore they are placed in busy places, on the central streets of cities and in recreation areas.

Eateries belong to fast food businesses, so self-service must apply. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement node, this speeds up the service of consumers who have little time.

Trading floors are equipped with high tables with hygienic coverings. The design of the halls must also meet certain requirements of aesthetics and sanitation.

From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass.

According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors.

The area of ​​the eatery halls must comply with the standard - 1.6 m 2 per seat.

Tea room- a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery. In addition, the menu of tea houses includes hot second courses of fish, meat, vegetables, natural scrambled eggs with sausage, ham, etc.

In the architectural and artistic mode of the hall, elements of the Russian national style are used.

The specialization of snack bars involves the sale of certain types of products characteristic of this enterprise.

Barbecue- a common type of specialized enterprise. The barbecue menu includes at least three or four types of kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tobacco chicken, kharcho and other national dishes that are in great demand among visitors from the first courses. Serve visitors in barbecue, as a rule, waiters. The rest of the eateries are self-service.

dumplings- specialized snack bars, the main products of which are dumplings with various minced meats. The menu also includes cold snacks of simple preparation, hot and cold drinks. Pelmeni can come in the form of semi-finished products or be prepared on the spot, in this case, dumpling machines are used in dumplings.

pancake specialize in the preparation and sale of products from liquid dough - pancakes, pancakes, fritters, stuffed pancakes with various minced meats. They diversify the serving of these products with sour cream, caviar, jam, jam, honey, etc.

Patty designed for the preparation and sale of fried and baked pies, pies, pies and other products from various types of dough.

Cheburechnye designed for cooking and selling popular dishes of oriental cuisine - chebureks and whites. Accompanying products in pasties are broths, salads, sandwiches, as well as cold and hot appetizers.

Sausages specialize in the sale of hot sausages, sausages, boiled, baked with a variety of side dishes, as well as cold (water, beer, juices, etc.) and hot drinks, lactic acid products.

Pizzeria is intended for the preparation and sale of pizza with various fillings. In self-service, the dispenser prepares the pizza in the presence of the customer, using the appropriate cooking equipment. The pizzeria may have waiter service.

Bistro- a new network of fast food establishments. In Moscow, the Russian Bistro company successfully operates, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (patties, pies, broths, salads, drinks).

Specialized enterprises with intensive workload have higher economic indicators than general-purpose enterprises, since the turnover of seats may be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create businesses such as cafe-vending machines, snack-vending machines. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.

To expand catering services in cities, residential areas are home delivery companies. Such an enterprise is intended for the preparation and sale of lunch products, culinary and confectionery products, semi-finished products at home. The company can accept pre-orders for these products. The assortment of the enterprise includes a choice of cold dishes, first, second and sweet dishes. Service is provided by the distributor.

The enterprise has warehouses for food storage, a production facility, a trading floor, which can accommodate several four-seater tables (3-4) for eating food on the spot, but its main task is to sell products to the house.

Catering establishments may also operate as retail establishments. These include culinary shops, a small retail network (kiosks, peddling). When selling culinary products through a small retail chain, all rules that ensure product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was developed, the shelf life, weight, price of one piece (kilogram) of the product. The shelf life specified in the certificate is the expiration date of the culinary products and includes the time spent by the product at the manufacturer (from the end of production process), time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but the rule must be observed that the sale of goods whose shelf life has expired is prohibited.

Culinary shops- enterprises selling culinary and confectionery products, semi-finished products to the population; accept pre-orders for semi-finished products and flour confectionery. The trading floor of the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (food plant, restaurant, canteen).

The store most often organizes three divisions:

Department of semi-finished products (meat, fish, vegetables, cereals), natural large-sized, portioned, small portioned (goulash, azu), chopped (steaks, meatballs, minced meat);

Department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly cereals (buckwheat), etc.;

Confectionery department - sells flour confectionery products from various types of dough (cakes, pastries, pies, buns, etc.) and purchased confectionery products - sweets, chocolate, cookies, waffles, etc.

At the culinary store, if the area of ​​\u200b\u200bthe trading floor allows, a cafeteria is organized; for the consumption of products on the spot, several high tables are set up.

Introduction

Description of the enterprise

1 Characteristics of the enterprise

2 Definition of type, enterprise class

3 Personnel management methods

4 Personnel policy

5 Recruitment and selection of personnel

Organizational structure cafe

Characteristics of the industrial premises of the restaurant

Conclusion

Bibliography

Introduction

Restaurants, cafes and bars occupy the main place among public catering establishments. They also play a significant role in organizing the recreation of the population. Visitors come to a bar or restaurant not only to have a tasty meal or drink an original cocktail, but also to spend business meeting, a pleasant evening with friends, celebrate some event in your personal life, and finally just relax and throw off the hustle and bustle of the working day.

The level of comfort in restaurants and cafes depends not only on its material and technical base and successful management, but also on the professional skills of those who are called upon to create an atmosphere of cordiality and hospitality, primarily from head waiters and waiters.

Warmly welcome, properly and beautifully serve guests, quickly and deliciously feed, in general, create all conditions for a good rest - this is the main task of the employees of these enterprises. To create such an atmosphere for visitors, some kind of service culture is needed.

Service culture is one of the main criteria in evaluating the activities of public catering workers. This concept includes various forms and methods of work of the staff, the use of progressive forms of service (set meals, buffet service, etc.), a high level of training of all personnel from the kitchen worker to the director, constant updating of services, while not completely abandoning the old .

The professionalism of the kitchen staff, not as noticeable as well-known (... at the beginning of the 20th century, chefs were known by sight and highly respected), should be at the level of the institution and no less. After all, the quality of dishes is also a determining factor in assessing the work of public catering establishments. The most important human wealth - health - depends on the correctness of the cooking process, compliance with all sanitary standards and, most importantly, on the quality of raw materials.

In general, this is the culture of service at public catering establishments, and it doesn’t matter whether it is a restaurant or a cafe, everything must be done to organize people’s recreation and they will certainly remain grateful, which is the best reward for employees.

1. Description of the enterprise

IP Pyannikov I.V. LLC Café Luigi is a cafe with exclusively homemade cuisine of northern Italy, the atmosphere of a place where you want to return with friends and family. In a nutshell about the cuisine: the dishes on the menu are prepared almost entirely from products of Italian origin. Hereditary pizzaiolo prepares twenty types of pizza, fragrant, with a crispy thin crust, which is sent to the table, accompanied by the best Italian wines.

The menu of the cafe always has homemade pasta, amazing Sicilian olives, traditional Tuscan appetizers, cheeses and salads, Mediterranean seafood, freshly baked bread and a wide variety of desserts.

You will be pleasantly surprised by the value for money, and the taste of the prepared dishes will impress even the most sophisticated gourmet. At the same time, in the cafe you can hold a business meeting, organize romantic date and just have a good time with friends.

1.1 Characteristics of the enterprise

Cafe "LuiGi", located at the address: Russia, Moscow Region, Korolev, st. Silikatnaya, 17.

Opening hours: From 12:00 to 01:00.

No weekends or lunch breaks.

Cuisine: Italian.

Main tasks: offering quality products at an affordable price, creating a cozy atmosphere in Italy.

1.2 Definition of type, enterprise class

An enterprise class is a set of distinguishing features of enterprises of a certain type, characterized by the quality of services provided, the level and conditions of service (GOST R 50762-2007).

Café Luigi is a middle-class catering establishment designed to organize the leisure of the population, specializing in the production and sale of culinary products: providing consumers with a wide range of Italian dishes of simple preparation, as well as wine and vodka, and confectionery.

Visitors are served in the restaurant by waiters, head waiters, bartenders who have undergone special training. Meals and drinks are prepared by highly qualified chefs. The service staff in the cafe has uniforms and shoes of the same sample.

The cafe organizes service not only for individual visitors, but also for congresses, conferences, official parties, receptions, family celebrations, banquets, theme parties.

1.3 Personnel management methods

In the organization LLC IP Pyannikov I.V. Cafe "LuiGi" mainly uses organizational and administrative methods - methods of direct influence, which are of a directive and mandatory nature. They are based on discipline, responsibility, power, coercion, normative and documentary consolidation of functions, deviation from which is punished. Partially economic methods are also applicable, since there are financial incentives and sanctions.

1.4 Personnel policy

cafe personnel certification validation

The personnel policy of the enterprise includes the following areas of activity:

Recruitment and selection of personnel,

Adaptation,

job descriptions,

Personel assessment,

staff development,

Creation of personnel reserve.

1.5 Recruitment and selection of personnel

The successful implementation of its activities depends on the staff that works in the cafe, and each position contributes both to the functioning of the restaurant and to the perception of the image of the Daphne restaurant in the eyes of visitors.

Regarding the sources of personnel search, the general director resorts to internal search quite rarely, and mainly, this applies to moving to related positions, for example, if a new bartender is required, then a selection is first made among the waiters, if a new dishwasher is required, then the selection can be carried out among cleaners. Sometimes, in the absence of one of the subordinates, for example, the acting administrator, the most responsible employee among the waiters or cloakroom attendants can replace him, since they have an idea how to communicate directly with restaurant customers, smooth out conflict situations, etc.

Regarding the means of external recruitment, the search is implemented as follows: publishing advertisements in newspapers and professional magazines, publishing advertisements on Internet sites, searching for personnel working in other institutions of this kind, contacting employment agencies. Also allowed is the option of searching through already working personnel, with the involvement of their acquaintances.

Reception of candidates:

The initial interview with candidates for a vacancy is carried out by the cafe administrator - to determine mutual interests, work experience, check the work book, and identify potential admission opportunities. Determination (based on the staff list) of departments and positions in which the applicant could work.

The methodology for the initial interview with the candidate is presented as follows:

) The administrator inquires about the purpose of the candidate's stay

) Finds out the place of residence, place of work / former place of work, the amount of wages received at the previous place of work;

) Clarifies the reason for dismissal from the previous place of work;

4) Looks through documents - passport, work book, military ID, diploma; at this stage, it is important to pay attention to the frequency of job changes (including the reasons for dismissal);

) Finds out what he did specifically at his previous job, what types of work he performed;

) Find out from the candidate what he wants in terms of work and pay;

) Talks about working conditions and wages, about social benefits and the benefits of working in a restaurant.

After the initial interview, the Administrator issues an application form and a sample application to the applicant. Further, the Administrator submits the completed candidate questionnaire to the General Director, also gives his own assessment of the applicant and talks about the results of the initial interview, after which he directs the candidate for an interview with the General Director.

At the secondary interview, the CEO asks the questions of most interest to him, as a rule, they relate to experience in the service sector and the reason for leaving the previous job. The dominant advantage of a candidate for a job at Louis G's cafe, as noted by the General Manager, is a friendly attitude, the ability to maintain a conversation in a positive way. Sometimes questions of an unexpected nature are used to test the candidate's resistance to stress; a conflict situation can also be simulated, the solutions of which the applicant will have to offer.

After the secondary interview with the candidate, the final decision on hiring is made, the candidate writes an application for employment. Verification of primary documents - passports, work books, diplomas, other documents (for those liable for military service, a military ID and registration certificate). Registration of an employee takes place in accordance with the Labor Code of the Russian Federation. If necessary, for managers and specialists hired for work related to liability, a written or oral reference is requested from the previous place of work. A draft order for admission is being prepared; the applicant signs the familiarization on the order, and a draft employment contract is drawn up.

After the employee has entered the performance of his duties, he will have an adaptation period. Personnel adaptation is an important component of the personnel management system. In order to increase the efficiency of an employee's adaptation to new working conditions for him, a cafe uses such a tool as mentoring.

Mentoring looks like this: a more experienced employee teaches a new employee what he himself can do. Mentoring is aimed at acquiring by a new employee the knowledge, skills and abilities necessary in his future work. By advice, personal example, or something else, the mentor conveys his experience to the ward. This approach has been practiced for quite a long time in the LouisGi cafe, as it has proven itself very well. Indeed, an experienced employee knows a lot and can do a lot, he knows all the subtleties and nuances of the work performed. Of course, it will be just great if he shares his knowledge with a beginner. When appointing a mentor, it is necessary to take into account not only his professional qualities, but also human ones. The mentor must evoke empathy and, in addition, he himself must be able and willing to work with people. The mentoring process is organized in such a way that the activity of the employee as a mentor does not affect his main job in any way. Otherwise, a system of adaptation based on mentoring may lead not to an increase, but to a decrease in overall productivity.

Personel assessment:

In solving the problems of restaurant personnel management, the assessment of the activities of employees is of great importance, which is expressed in:

knowledge assessment (attestation);

a system for monitoring and evaluating the work of each employee.

At the Louis G Cafe, assessment is a method of assessment and direct impact on each participant, since both those who conduct assessment and those who participate in it as examiners are involved in this process for a long time.

The certification procedure has been developed and implemented in the practice of personnel management for a long time. It is carried out in accordance with the norms of labor legislation and includes several stages, which were mentioned above.

Café LuiGee conducts certification using the ATP (Attestation Written Test) methodology and validation.

The ATP method is the completion of a written test by staff on special test forms with closed questions (ie, with multiple answers). The tests have a total of three levels of staff assessment: required knowledge (one star), sufficient knowledge (two stars) and above average professional knowledge (three stars). These levels have a hierarchy, i.e. if the next level is passed, and the previous one is not passed, then the test is considered not passed (for example, for waiters, the necessary knowledge includes knowledge of the menu, and sufficient knowledge - knowledge of service techniques; if the waiter passes sufficient knowledge, but does not pass the necessary knowledge - test considered unaccounted for). The test is administered either directly by the General Manager or by the Restaurant Administrator.

After passing the ATP, validation or practical assessment of the work of personnel in real time is carried out. To do this, the Administrator takes a form of a validation sheet, which lists the real moments of work (for waiters, for example, table setting, orders, etc.) and keeps track of certain situations in the work of an employee (the forms are filled out for each employee), noting in the form, correctly or incorrectly organized a particular moment of his work, this employee. After the validation, each employee is evaluated.

2. Organizational structure of the cafe

The rights and obligations of the enterprise administration are determined by special instructions and internal regulations.

The director is responsible for the organization of all trade and production activities of the enterprise. He carries out economic and financial activities, controls the culture of serving visitors in the trading floors of the cafe, the quality of products, the state of accounting, control and safety of material assets, the selection and placement of personnel; compliance with labor laws, orders and instructions of higher organizations.

In this regard, the director has the right to dispose of material and monetary resources, acquire property and inventory, conclude contracts and agreements, relocate, dismiss (in accordance with labor legislation), encourage employees, impose disciplinary action.

The director must ensure the implementation of a clear supply of the enterprise with raw materials, products, semi-finished products, items of material and technical equipment; create the necessary conditions for the preservation of inventory items; control the work of all participants in the enterprise, as well as compliance with the rules of sanitation and hygiene, safety precautions.

Production manager (chef) full responsibility for the production activities of the enterprise, under the leadership of which control is exercised over compliance with recipes for dishes, technologies for their manufacture, verification of finished products, timely supply of production with raw materials, tools, inventory, etc.

The chef must make a menu every day, taking into account the available products and the assortment minimum; ensure compliance with the rules of sanitation and hygiene, labor protection and safety at work, provide timely reports on the use of inventory items.

The production manager has the right to: require employees to strictly comply with the rules for the technology of preparing culinary products and sanitary rules, arrange employees in accordance with production requirements and their qualifications, and, if necessary, move workers within production.

The administrator supervises all the work of waiters, bartenders, cloakroom attendants, cleaners of halls, toilets.

The administrator is obliged to: supervise the staff in compliance with the rules for servicing cafe visitors, internal regulations, personal hygiene, wearing uniforms, etc. The administrator establishes the procedure for the receipt, exchange and delivery of dishes and other serving items by the waiters, ensures the preparation of the hall for the opening of the cafe.

During the day, the administrator must be in the hall, monitor the maintenance of cleanliness and order and the correct table setting. Before opening a cafe, instruct waiters on the order of work on a given day, check their readiness for service, familiarize them with the menu; meet guests and help them in choosing places, entrusting further service to the waiters.

At the end of the working day, the administrator is obliged to monitor the cleaning of the halls, the delivery by the waiters to the cash desk of the proceeds, the delivery of dishes, appliances, and linen. The administrator organizes the work of waiters, drawing up their schedule for going to work in case of violation by the waiters, bartenders of the rules of service, do not allow them to work or remove them from it, informing the cafe management about this; in case of incorrect release or preparation of the finished dish, return it to production, demand a replacement also if the visitor did not like the ordered dish, garnish or sauce, as well as the exit schedule of other employees of the hall and controls its implementation; distributes waiters to separate sections of the hall and assigns a certain number of tables to serve them; provides a clear connection between production and the trading floor; supervises the correctness of the vacation ready meals and their design.

For all employees of the cafe, the Rules of work are established, job descriptions and labor protection instructions for workers and employees.

Periodically, medical examinations are carried out by all the staff of the cafe in strict accordance with normative documents. All employees have personal medical books.

The head chefs are the chef, followed by the sous chef. Their work schedule is 5 through 2, 6 through 1, depending on the day of the week, the workload of the hall, ordered banquets. Mostly they work together, sometimes only one, but it is imperative that either the chef or the sous chef is present in the kitchen every day. Then follow certain chefs of each workshop.

Hot Shop: Four chefs (schedule 2 through 2; 3 through 2), plus a chef and sous chef, who are considered employees of the main hot shop. Cold shop: four cooks (schedule 2 through 2). Preparation shop: two cooks (schedule 2 through 2).

Uniform is intended for cooks: trousers, shirt, apron, cap and shoes. Sewn to order, from a special material. After each shift, the uniform is rented to the laundry, which is located in the basement.

Financial responsibility is assigned to each cook in his workshop. That is, all shortages of products based on the results of the audit are deducted from the salary of cooks in a particular workshop. The same applies to equipment (breakdown due to the fault of workers).

Waiters: 12 people, clearly divided into two shifts, that is, 5 waiters and one head waiter per shift (schedule 2 through 2). At the beginning of the day, waiters are assigned to a specific hall (based on the schedule in which the queues of the halls are scheduled, in alternation, for a month). Two waiters work in some hall (usually judged by workload). And the senior waiter, who is not specifically assigned to any hall, but serves tables only as needed (if the waiter does not have time), also monitors the work of all the waiters.

One Senior Manager (Schedule 5 through 2).

Bartenders: two people (schedule 2 through 2).

Hostesses: three people (chart 2 through 2; 3 through 3).

Waiters: twelve people (schedule 2 through 2).

3. Characteristics of the industrial premises of the restaurant

A cafe, as an enterprise that produces culinary products, has production workshops specializing in the processing of a certain type of raw material and manufactured products: meat, fish, vegetables, hot, cold, confectionery. In addition, there are other services: warehousing and commodity management.

In this regard, the production facilities of the cafe are divided into: procurement (meat, fish, vegetable shops); pre-cooking (hot, cold shops); specialized (flour products, confectionery shop); auxiliary - distributing, bread slicer.

In the procurement workshops, the enterprise performs mechanical processing of raw materials - meat, fish, poultry, vegetables - and the production of semi-finished products to supply pre-cooking workshops with them.

In the pre-cooking workshops, the technological process of production of products and their sale in the halls of the restaurant and bars is completed.

When organizing procurement and pre-preparation workshops of any capacity, the following conditions must be observed: ensuring the flow of production and the sequence of technological processes; minimal technological and transport cargo flows; ensuring the requirements of sanitation and measures for labor protection and safety.

A hot shop is being designed at all catering establishments where there are halls for serving consumers, and the Louis Gy cafe is no exception, where there is a hot shop. In the hot shop, various dishes and culinary products are prepared for sale in the hall of the enterprise.

The hot shop is located on the same level as the hall. The shop has a convenient connection with the cold shop, as well as with other premises: distribution, washing, meat and fish and vegetable shops, with premises for storing raw materials. The hot shop has a direct connection with the washing of kitchen utensils. The hot shop, in accordance with the first and hot second courses produced, is conditionally divided into soup and sauce departments.

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

For portioning meat, poultry, fish for soups, a cutting board, table dial scales and a container for stacking portioned products are placed on the production table.

The cafe sells soups in small quantities, so stove-top boilers are used for their preparation. At the distribution of the soup department for the implementation of the complexes, mobile boilers KP-60 are installed.

Sauce section. This compartment is designed for preparing second hot dishes, side dishes, sauces. In the sauce department of canteens there are three technological lines where workplaces for frying, cooking, stewing, poaching, baking are organized; preparation of side dishes, sauces and hot drinks; preparation of culinary products (cheesecakes, cabbage rolls, vegetable cutlets, etc.).

The cold shop is designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class.

In a 1st class restaurant, the assortment of cold dishes must include at least 10 dishes daily. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes and etc.), cold drinks, cold soups.

The production program of the cold shop is compiled on the basis of the range of dishes sold through the cafe hall.

The cold shop is located in one of the brightest rooms with windows facing north or northwest. When planning the workshop, a convenient connection with the hot workshop is provided, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time.

Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. Café LuiGi organizes multifunctional workplaces where cold dishes are consistently prepared in accordance with the production program.

Mechanical equipment is used in the cold shop: universal drives P-I, PX-06 with interchangeable mechanisms (for cutting raw, boiled vegetables, for mixing salads and vinaigrettes, for whipping mousses, sambuca, cream, sour cream, for squeezing juices from fruits); machine for cutting boiled vegetables MROV. These machines perform all sorts of operations - cut raw and boiled vegetables, mix salads and vinaigrettes (when they are cooked in large quantities), beat, rub, squeeze juices. In small workshops, these operations are mainly performed manually.

The cold shop is equipped with a sufficient amount of cold equipment. For storage of products and finished products, refrigerated cabinets (SHKh-0.4, ShKh-0.8, ShKh-1.2), production tables SOESM-2 with a refrigerated cabinet, SO-ESM-3 with a refrigerated cabinet, a slide and a container are installed for salad, low-temperature counter for storage and dispensing of ice cream. Washing vegetables, herbs, fruits is carried out in stationary or mobile baths, or for this purpose a sectional modulated table with a built-in washing and bath is used.

Hot shop.

The work is very diverse, cooks should work there various qualifications. 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 chef and sous-chef are 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, passivates vegetables, tomato puree.

A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.).

The work of the shop is headed by the head of production.

Cold shop.

The operating mode of the cold shop is set depending on the type of enterprise and its mode of operation. Opening hours of the cafe "Louis" 11 hours or more. Shop workers work on a two-team or combined schedule. The general management of the workshop is carried out by the chef or sous-chef.

He organizes work on the implementation of the production program in accordance with the menu plan. In the evening, labor-intensive dishes are prepared: jellies, aspic dishes, etc.

The time for preparation of work at the beginning of the working day is used for the selection of dishes, inventory, and the receipt of products in accordance with the production task. With a good organization of production, the time to prepare the work should be no more than 20 minutes. Chefs receive assignments according to their qualifications. The foreman monitors compliance with the rules for the technology of preparing cold and sweet dishes, the schedule for their release in order to eliminate interruptions in serving visitors.

At the end of the work shift, the cooks report on the work done, and the foreman or responsible cook draws up a report on the sale of dishes per day to the trading floor, buffets and branches.

The number of employees in production, in shops can be determined: according to time standards (per unit of hourly production): according to production standards, taking into account the working time fund of one employee for a certain period and the production program of the shop for the same period.

4. Menu

The visiting card of each cafe or restaurant is called the menu, i.e. a list of snacks, dishes, drinks (with indication of price, exit) available for sale during the entire time of work.

The menu is compiled taking into account the assortment minimum and the program of the enterprise.

In restaurants, cafes, bars, the menu indicates the name of dishes, snacks and other products, the output in grams and the price.

Basic requirements for the menu:

The ultimate clarity for the visitor in the names of dishes, drinks, etc., he must know exactly what is offered to him, in what volume, at what cost.

All dishes on the menu are listed in the sequence corresponding to the order of eating. Signature and a la carte dishes in the general menu are allocated in a special section. The order of listing dishes should correspond to the assortment minimum - a certain number of dishes and drinks that should be on sale every day.

Cold appetizers:

Bruschetto with tomatoes 150g. 210 rub.

Assorted Italian cheeses 150g. 410 rub.

Assorted Italian sausages 150g. 390 rub.

Lightly salted salmon 150g. 310 rub.

Salmon tartar 170g. 385 rub.

Antipasti Carne 200gr. 540 rub.

Hot appetizers:

Pancakes with caviar 120g. 290 rub.

Pancakes with salmon 120 gr. 240 rub.

Camembert in batter 170 gr. 254 rub.

Burger "Luigi" 350 gr. 275 rub.

Croissant with salmon 130 gr. 180 rub.

Shrimps with lentils 170 gr. 490 rub.

Squid rings in batter 170g. 280 rub.

Tiger prawns in batter 170 gr. 390 rub.

Baked eggplant 200 gr. 260 rub.

Caesar with chicken 200g. 390 rub.

Caesar with shrimps 200g. 470 rub.

Caesar with salmon 200gr. 420 rub.

Salad "Nice" 200g. 340 rub.

Tomatoes with red onion 200g. 280 rub.

Salad "Italiana" 200g. 365 rub.

Arugula al Formaggio 200g. 470 rub.

Greek 200gr. 460 rub.

Vegetable 200gr. 320 rub.

Salad with chicken liver 200g. 330 rub.

Chicken fillet salad 200g. 350 rub.

Minestrone 300 gr. 220 rub.

Chicken broth with quail egg 300 gr. 220 rub.

Soup-puree from porcini mushrooms 250 gr. 270 rub.

Tomato 300 gr. 290 rub.

Gazpacho 300 gr. 230 rub.

Hot meat and poultry dishes:

Meat platter 250 gr. 470 rub.

Grilled chicken 350 gr. 430 rub.

Pork baked 200 gr. 410 rub.

Rack of lamb 200 gr. 990 rub.

Chicken skewers 200 gr. 320 rub.

Pork in Italian 180 gr. 380 rub.

Grilled vegetables 200 gr. 230 rub.

Mashed potatoes 150 gr. 100 rub.

Potatoes fried with spices 160 gr. 130 rub.

Pizza with salami 400g. 350 rub.

Pizza with mushrooms 400 gr. 430 rub.

Vegetarian pizza 400 gr. 470 rub.

Pizza with Briasala 400 gr. 470 rub.

Pizza "Caesar" 400 gr. 420 rub.

Pizza with ham and mushrooms 400 gr. 470 rub.

Pizza "Margherita" 400 gr. 350 rub.

Pizza with spinach and ricotta 400 gr. 390 rub.

Juices in assortment 200 ml. 150 rub.

Coca-Cola 250 ml. 100 rub.

Fanta 250 ml. 100 rub.

Sprite 250 ml. 100 rub.

Desserts and sweets:

Classic cheesecake 150 gr. 283 rub.

Strudel "Apple" 150 gr. 182 rub.

Strudel "Cherry" 150 gr. 182 rub.

Berry tartlet 120 gr. 230 rub.

Chocolate mousse with berries 150 gr. 250 rub.

Raspberry soup with ice cream 200 gr. 320 rub.

Creme brulee with berries 120 gr. 210 rub.

Yogurt cake 120 gr. 220 rub.

Ice cream:

Chocolate 60 gr. 80 rub.

Strawberry 60 gr. 80 rub.

Creamy 60 gr. 70 rub

Conclusion

As a result of the fact-finding internship at IP Pyannikov I.V. cafe "Luigi" I consolidated the theoretical knowledge gained at the institute, gained practical knowledge and skills in "Personnel Management", skills in interviewing and selecting personnel. The organization and functions of the Daphne limited liability company were studied. Recommendations have been developed to improve the work of the organization.

During the internship, I was able to attend the interview and conduct an interview, conduct research and collect information for writing a report.

It was also possible to determine weak spots» organizations to develop recommendations for their exclusion.

It can be summed up that the personnel of the organization and its management should always remember the importance of a positive moral and psychological climate in the team, consciously build their behavior and choose the most optimal team management style to increase the efficiency of the work process and the profitability of the entire enterprise. And subordinates strove for innovations and improvements, there was a desire to work and be in demand.

Bibliography

1. Regulatory documents for restaurant business. Directory. - M.: Publishing house "Restaurant Vedomosti", 2004. - 247 p.

2. Blank I.A. Dictionary of financial manager. - K .: "Nika", 2005.

Sanitary and epidemiological rules and norms "Hygienic requirements for the safety and nutritional value of food products". SanPiN 2.3.21078-2001. M.: Ministry of Health of the Russian Federation, 2001.-26 p.

Kreinina M.N. Financial management. - M.: "Business and service", 2006.

Lobanova E.N. Financial management. - M.: "Infra-M", 2005.

Perar O.N. Financial management. - M.: "Finance and statistics", 2007.

Polovinkin S.A. Enterprise financial management. - M.: "FBK-Press", 2005.

Teplova T.V. Financial management. - M.: GU HSE, 2007.

Trenev N.N. Financial management. - M.: "Finance and statistics", 2006.

Shokhin E.I. Financial management. - M.: "FBK-Press", 2005.

GOST R 50762-2007 “Catering services. Classification of public catering establishments.

Introduction

Mass food plays an important role in the life of society. It most fully satisfies 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.

Nutrition is a vital necessity for the majority of workers, employees, students and a significant number of other groups of the country's population.

The mass catering industry is in the process of development - both the number of establishments and the quality of service are growing.

Every year, mass nutrition is increasingly being introduced into the life of the broad masses of the population, contributing to the solution of many socio-economic problems; helps to make better use of the country's food resources, provides the population with quality nutrition in a timely manner, which is of decisive importance for maintaining health, increasing labor productivity, and improving the quality of education; allows more efficient use of free time, which today is an important factor for the population. The network of catering enterprises used by the population is represented by various types: canteens, restaurants, cafes, snack bars, bars, etc. The need for various types is determined by: the diversity of the population's demand for different kinds meals (breakfasts, lunches, dinners, intermediate meals, business lunches); the specifics of serving people both during short lunch breaks and during rest; the need to serve the adult population and children who are healthy and in need of medical nutrition. Demand for products and services of mass catering is constantly changing and growing.

In my term paper, I will consider the organization of the cafe with waiter service for 25 seats, analyze the organization of the production of finished products, draw conclusions and assumptions on the organization of the cafe.

Enterprise characteristics

Cafe "Sail" is located in the center of Ufa on the street. Karl Marx 25. A private entrepreneur is a citizen Kruglova E.N., by type the enterprise belongs to a cafe. Located on the ground floor of a three-story brick building. The cafe uses the method of individual customer service by waiters. The 25-seat cafe prepares and sells hot and cold dishes, simple meals and culinary products, cold and hot drinks, and also sells some purchased goods. By the nature of the production, the cafe belongs to a full-cycle enterprise, as it works on raw materials, produces semi-finished products, and then finished culinary products and sells them through the trading floor. Payment for the released products is made in cash according to the invoice and plastic cards presented to the visitor by the waiter. Opening hours of the cafe from 10 00 to 24 00 seven days a week. Customer service is provided by waiters in the hall at the tables.

Original interior: illuminated tables are decorated like the seabed, aquariums are built into the walls. The interior is complemented by shells, starfish and objects raised from the depths of the water. The screen shows footage of the seabed, clips and films.

In order to create an atmosphere conducive to the rest of visitors, the cafe organizes musical service, billiards and karaoke.

The microclimate is supported by a supply and exhaust ventilation system. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

The composition of the cafe "Sail" includes the following premises: production, administrative and amenity, premises for visitors.

The composition of production facilities includes: procurement workshops (vegetable and meat and fish), pre-cooking workshops (cold, hot), washing kitchen and tableware.

The administrative and amenity premises include: the director's office, office, linen, wardrobe for staff, showers, latrines.

In the warehouse group of premises there are: a pantry for dry products, a pantry for storing vegetables, a block of refrigerated chambers (meat and fish; milk and fat; fruits, berries, drinks, herbs).

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. The French physiologist Brmat-Savarin owns the expression: "The animal is saturated, the person eats, the smart person knows how to eat." “Knowing how to eat” has nothing to do with satisfying hunger. The ability to eat implies reasonable, moderate and timely nutrition, that is, a culture of nutrition. And this very difficult science-culture of nutrition needs to be learned, learned from a young age, while a person has not yet acquired diseases from immoderate nutrition. So the kitchen is a very serious matter and requires a respectful attitude.

In the Pervomaisky Professional Mining Lyceum, in addition to other specialties, a course in cooking and technology for the preparation and production of products is taught. In the cooking course, future chefs and technologists will learn the art of cooking. Why food is needed, everyone knows, no matter how hard he does. Food is the fuel on which the body works, and anyone, especially a young person, should know about this fuel and be able to use it correctly. The great secrets of cooking will be revealed to those who want to learn how to cook according to all the rules.

In past centuries, the Russian people were distinguished by good health. Our national cuisine played an important role in this. Due to its uniqueness and originality, it has long become popular in the world. What did they eat and drink themselves, and the guests were regaled by our ancestors heroes?

Snacks are one of the features of Russian cuisine, which is distinguished in this way by cold and hot snack dishes, especially fish, which there is no foreign aquatic cuisine. Appetizers can be salads, vinaigrettes, pates, aspic dishes, jellies, boiled and fried meat, fish, poultry, game with spicy seasonings and sauces, all kinds of pickles and marinades, and other culinary products.

By developing its ear and satisfying its need for pleasure, mankind has created music. Fine arts appeared as a result of the human eye's need for beauty. Smell and taste are as important as sight and hearing. To please them, the “kitchen” art of cooking arose. The flight of fantasy, and the author's improvisation in culinary creativity are limited by only two conditions: healthy and tasty.

Food products and ready-made culinary products, if improperly processed, violated shelf life, can serve as an environment for the development of microorganisms, and therefore it is necessary to strictly observe the established sanitary rules when preparing, storing and selling ready-made food. During the culinary processing of products, complex physical and chemical processes take place in them, without knowledge of which it is impossible to choose rational processing modes, reduce the loss of nutrients, aromatic, flavoring substances and improve the quality of food. A catering technologist must have a good knowledge of physics and the entire cycle of chemical disciplines. 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.

Characteristics of the catering enterprise

Dining room

Dining room- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for sale and consumption at the enterprise.

Canteens distinguish:

according to the range of products sold - general and dietary;

by the contingent of consumers served - school, student, worker, etc.;

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

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) to the general population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served.

Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.
Canteens at vocational schools organize two or three meals a day based on the norms of the daily ration. As a rule, tables are set in advance in these canteens.

Canteens at general education schools are created with a number of students of at least 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students of grades I-V, the second - for students of grades VI-XI. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a dietitian or nurses. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.

Canteens, distributing and mobile are designed to serve small teams of workers, employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in isothermal containers.

Such canteens are provided with unbreakable crockery and cutlery.

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings.

From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m 2 per seat.

Canteen PPGL them. A.I. Bakhmutsky closed type is located on the first floor of the educational building, at the address: Luhansk region, Pervomaisk, st. Bakhmutsky, 1. The dining room is a training workshop, but for the staff of the lyceum and their relatives, funeral dinners, weddings and other celebrations are served in the dining room, as well as international holidays are celebrated by employees. At the moment, for a number of reasons, meals for students and staff are not organized in the canteen.

There are 5 masters of industrial training in the canteen, who provide professional training for students in the profession "Pastry Chef" and are assigned to groups:

Group 1 - G - master of p / o Getman Taisiya Ivanovna (has 28 years of general soot and 26 years of teaching experience);

Group 2 - E - foreman Krukova Nina Pavlovna (has 43 years of general experience and 8 years of teaching experience);

Group 2 - E - master of p / o Getmanova Olga Nikolaevna (has 5 years of general experience and 1 year of teaching experience);

Group 3 - B - master of p / o Tsukanova Vasilina Viktorovna (has 8 years of general experience and 5 years of teaching experience);

Group 3 - B - master p / o Krukov Dmitry Stanislavovich (has 12 years of general experience and 5 years of teaching experience).

Production training schedule:

1 - G - environment;

2 - E - Tuesday;

3 - In - Thursday, Friday.

All material and technical means are in the financial responsibility of all masters of p / o.

The main job responsibilities of the masters of p / o are the development of the professional skills and abilities of a cook and pastry chef with students in accordance with the application of educational and production work developed as part of the curriculum and standards for professions.

The dining room has a capacity of 70 seats. At the entrance there is a washbasin for washing hands with a supply of cold water. The walls are painted pink color, the ceiling is white. It's light in the hall; many windows. Rectangular tables with tablecloths, chairs with high backs. The hall is connected to the sink through a window into which dirty dishes fall.

2. Characteristics and organization of the work of the distributing

The distribution room is an important production site, since it is here that the cooking process is completed during the processing of finished products. The distribution room should ensure the release of well-formulated fresh products, strictly defined weight and temperature. The fuzzy work of the dispensary can lead to a decrease in the quality of ready-made dishes, a deterioration in customer service and, as a result, to the loss of visitors. The labor productivity of distributors is greatly influenced by the placement of equipment, the availability of convenient dispensing tools, the placement of products and utensils in the workplace, the organization of the supply of prepared food and utensils, and, finally, the experience of the distributor himself. The range of sold products also affects the rate of release of products. The most time-consuming for the holidays are second courses with complex side dishes. Less labor-intensive are puree and milk soups, jelly. All these factors must be taken into account when organizing the work of the distribution center.

By location, the distribution room can be a continuation of the hot shop, being in the same room with it. However, often the distribution center is organized outside the kitchen, in the sales area, or even on another floor. In such conditions, for a regular and accurate supply of the dispenser, it is necessary to ensure convenient and uninterrupted communication with the production workshops, as well as with the dishwasher. In restaurants, small and medium-sized enterprises, the distribution of lunch products is entrusted to the chefs who prepared them. This increases their responsibility for the quality and presentation of dishes.

In large canteens, dishes are released by distributors and cooks who have completed the work of preparing dishes. Dispensers should be proficient with a variety of tools that are used to dispense food. You must be able to arrange dishes, know the yield of products (type, volume, number of piece per serving) and the temperature of the products sold. So, the temperature of the first courses and hot drinks during the holiday should not be lower than 75 ° C, the second -65 ° C, sauces -75 ° C, cold and sweet dishes - 7-14 ° C, portioned (custom) dishes - 80-90 °C. When self-service, the temperature of the first, second courses and sauces should be higher by CUS. Depending on the layout and mode of operation of the trading floor, self-service enterprises can organize distribution centers of various types: specialized (multi-sectional), universal, for set meals.

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