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Characteristics of the basic catering enterprise. General characteristics of catering establishments

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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- This large enterprise public catering, intended for the production of semi-finished products, culinary and confectionery products and their supply to pre-cooking enterprises. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar. The composition of the kitchen factory, in addition to the main workshops, may include workshops for the production without alcoholic beverages, 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 secondary 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 major 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 kinds 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, combined with leisure activities. Some restaurants specialize in national cuisine and cuisine. 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.

Square 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 the design of the trading floor with decorative elements, lighting, and color scheme is of great importance. 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 must have a high throughput, their economic efficiency depends on this, so 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 performance 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 businesses retail . 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 shelf life of culinary products and includes the time spent by the product at the manufacturing plant (from the end of the production process), the 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.

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 in combination with recreation.

Restaurants are located mainly on central, busy streets, railway and bus stations, airports, marinas, motor ships, ships, floating holiday homes, hotels, motels, public places of recreation: parks, gardens, as well as stadiums and in suburban areas, in public, administrative and entertainment complexes, in places where historical and architectural monuments are located.

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. Service staff in restaurants has a uniform and shoes of a single sample. In restaurants serving foreign tourists, waiters usually own one of foreign languages to the extent necessary for the performance of professional duties.

Restaurants organize service not only for individual visitors, but also for congresses, conferences, official parties, receptions, family celebrations, banquets, theme parties.

In the restaurant, visitors are provided mainly lunches and dinners, and when serving participants in congresses, meetings, conferences - a full ration. On holidays, Saturdays or Sundays, many restaurants organize tastings of national cuisine.

The practice of serving some restaurants includes the arrangement of family dinners. This type of service requires a special menu for children, and the prices for dishes should not be high.

Sometimes in restaurants, waiters serve dishes with the final preparation operations in the presence of customers who ordered these dishes.

In the luxury restaurant, in addition to custom-made and signature dishes, they accept orders for the preparation of dishes not included in the menu. The assortment of purchased goods should include: chocolate. sweets (in assortment), fruits, berries, citrus fruits.

Showcases in luxury and high-class restaurants are decorated using various decorative and finishing materials, lighting and optical effects, color transparencies, and photographs. Showcases should contain information about the features of the enterprise: about the specifics of the kitchen, the range of services provided. In first-class restaurants, simpler window dressing is allowed.

In the halls of restaurants large capacity to create convenience and comfort, separate zones are distinguished with the help of architectural, structural and decorative elements of the interior, as well as various methods of placing furniture and transforming partitions.

The main types of furniture in restaurants: tables for two, four, six seats (rectangular, square, round or any other configuration); restaurant chairs (soft with armrests); benches-sofas (banquettes); sideboards for waiters; flower girls; utility tables, coffee tables.

For luxury restaurants, tableware and cutlery is made to order (stainless steel, high-quality porcelain and glass with the best finish) or selected taking into account the characteristics of the kitchen and service. Each piece of porcelain must have a monogram or an emblem of the enterprise. At banquets and receptions, dishes and cutlery made of cupronickel and crystal are used.

Table linen (banquet, white and colored tablecloths and napkins, handrails) is made to order in accordance with the general artistic design of the serving and interior of the halls. On each item of underwear, a monogram, the full name or emblem of the restaurant is depicted. Tablecloths are replaced before serving each new group guests.

First class restaurants use metal and stainless steel cutlery, chinaware, white or colored tablecloths and napkins, however, tables with polyester tops can be served with individual linen napkins.

Mandatory additional services provided in luxury restaurants: cooking and service organization holiday table; home delivery of meals, meals and other products on request; booking seats for a certain time; calling a taxi at the request of customers; sale of souvenirs, flowers.

The top-class restaurant has a banquet hall, a bar, a cocktail lounge with a bar counter. The premises should be beautifully decorated, designed in a certain style, corresponding to the name of the restaurant.

Menus in luxury and high class restaurants must be typed. When serving foreign guests in these restaurants, menus are printed in three languages (English, French, German). Corporate cover for the menu, advertising posters, booklets, leaflets, congratulatory and invitation cards and other types of printed advertising are made of thick paper or cardboard with a glossy finish. On the cover, in addition to the name of the restaurant, its emblem is placed, as well as a picture reflecting the thematic focus of the enterprise.

The luxury and high class restaurants provide performances by an orchestra, instrumental or vocal ensemble, concert program. Luxury restaurants use high-quality stereophonic radio equipment, equip tables with individual speakers with volume control.

Restaurants vary:

¾ according to the range of products sold - fish, beer, with national cuisine or cuisine of foreign countries;

¾ location - city, station, at the hotel, in the recreation area, restaurant car, etc.

City restaurants are located within the city limits and work at strictly defined hours. They offer a wide range of meals, snacks, drinks, or specialize in providing lunches and/or dinners.

Station restaurants are arranged at railway or air terminals, taking into account round-the-clock passenger service. The menu of these restaurants - a limited set of dishes, snacks, drinks.

In the structure of hotel complexes that are part of well-known hotel chains, there can be two restaurants - a fashionable branded one and a small one with a low level of prices for food and drinks.

In suburban, national and themed restaurants, the number of dishes and drinks on the menu is set individually, provided that the assortment is based on signature dishes and products. Specialty dishes include dishes developed by any one enterprise according to a special recipe.

The ship's restaurant is designed to serve passengers and tourists en route. It provides breakfast, lunch, dinner; culinary, confectionery, soft drinks, travel kits are sold. Service is provided by waiters. The sale of subscriptions for food is practiced.

Large passenger ships have one or more salon-restaurants, buffets and bars, equipped kitchens. The capacity of the salon-restaurant halls ranges from 48 to 150 seats. They are equipped with the following types of furniture: tables, chairs, sideboards. There is a buffet in the hall. Tables and sideboards are fixed to the floor.

A restaurant car is usually available in a long-distance railway train. It is intended to serve passengers who are on the road for more than a day.

A compartment buffet is organized on trains with a flight duration of less than a day. For a buffet compartment, a room is allocated that occupies two or three compartments for trading and utility rooms. The coupe-buffet is separated from the general salon by a counter with a showcase, equipped with refrigerated cabinets and undercar boxes. The main assortment: sandwiches, boiled eggs, dairy products, sausages, sausages, hot drinks (tea, coffee, cocoa), confectionery and bakery products, soft drinks, juices, travel food sets, fruits. A bartender serves passengers. Peddling trade is handled by a waiter-peddler.

Restaurants for autotourists are located near the highway or large parking lots and are intended for motorists who do not want to leave the car.

Bar - a specialized enterprise with a bar counter - is intended for the sale of mixed drinks in a wide range. The bar also sells meals, snacks and pastries. The purpose of the bar is to provide visitors with an opportunity to relax in a cozy atmosphere, listen to music, watch the performance of variety artists, and a video program.

Bars, depending on the assortment, are divided into beer, wine, dairy, cocktail halls and cocktail bars. The cocktail hall differs from the cocktail bar only by the larger capacity of the hall, as well as by more diverse equipment.

Bars are located in administrative, cultural and shopping malls, in microdistricts, at restaurants, cafes, hotels.

Depending on the location in the building, the bars are: lobby (serve as a place for meetings and conversations), restaurant (located in the interior of the restaurant), auxiliary (on the floors of hotels), banquet (in banquet halls), mini-bars (in guest rooms of hotels) .

Bar menus contain both mixed drinks and natural strong alcoholic drinks. To serve cocktail banquets, depending on the season, cold and hot drinks are prepared: crunches, punches, mulled wines.

The most common snacks in bars are cheese sticks, canapes, tartlets, olives, olives, salted almonds, pistachios. Confectionery offered in bars has a narrow assortment: small cakes, chocolate, sweets, candied fruits.

All bars should have: stereophonic sound reproducing equipment, televisions, video recorders, slot machines. Dance floors are equipped in bars with at least 50 visitors.

Varieties of non-alcoholic bars appeared, which became places of mass recreation for young people, meetings and communication of people different professions, promoting soft drinks.

Thanks to good equipment, interior design, high level organizing music services, these bars have gained wide popularity.

There are the following types of bars.

Salad bars are equipped with a special rack with an open refrigerated display case. It contains special containers in which pre-prepared salad components are placed: green salad, cucumbers, radishes, olives, olives, tomatoes, hard-boiled eggs, potatoes, carrots, beets, dill, onions, parsley, celery, cabbage, as well as meat, fish, sausage, cheese, cottage cheese, etc. In a separate bowl there should be dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt, pepper. Each of the consumers puts components and dressings into individual salad bowls in accordance with his taste.

These bars are one of the buffet options.

Fruit bars ~ new type public catering enterprises - emerged as one of the directions of an important social task: strengthening the trend towards a decrease in the consumption of alcoholic beverages.

Enterprises of this type have, as a rule, originally designed premises. They are equipped with the simplest equipment: a rack, a display case with juices (up to 15 items), an electric mixer for milkshakes, an electric coffee pot, and a samovar. In addition to juices, consumers can drink tea, coffee, which are offered with confectionery, pies coming from the confectionery shops of restaurants, cafes and other enterprises.

Dairy bars stand out with their range of products. In addition to milk and cream shakes, such bars in the daily menu offer sandwiches and sandwiches with butter, cheese and sausage, cheese sticks, several types of dairy dishes (homemade milk noodles, noodles with apples), pancakes with butter or sour cream, pies, products from cottage cheese, flour confectionery, sweet dishes and drinks. The most popular among visiting gels are those bars where dishes are prepared in front of them.

Dairy bars are created at branded dairy stores, in large shopping centers. Their goal is to popularize dairy products through tastings, as well as the sale of a variety of dairy products.

Disco bars work as cafes during the day and as bars in the evening. They regularly host discos.

Disco bars are located in separate buildings or in the basement of hotels. In these bars, evenings of youth relaxation are held with performances by the orchestra, singers, and actors.

The range of products sold is represented by a variety of sandwiches, as well as confectionery: baskets with various fillings, pies, pies, straws and nuts with salt, etc.

The menu of disco bars, as a rule, includes light refreshing and mixed drinks, light snacks. There may also be hot dishes. For dessert, ice cream with various fillings is offered: strawberry, peach, apricot, coffee, nut, etc.

The halls of disco bars should have modern decoration. The dance floor should have colored parquet, appropriate lighting, lighting.

To demonstrate slides in disco bars, large screens are installed, powerful musical equipment, devices for creating lighting effects, televisions, and video recorders are also placed in bars. Music Program hosted by disc jockeys.

Express bars (i.e. instant service) are arranged in shopping malls, hotels, and train stations. The range of products corresponds to the purpose of the bar: sandwiches, tartlets, all kinds of confectionery, dairy products.

Snack bars (snack bars) are designed to quickly serve consumers at the counter. The menu usually has a limited range of dishes. Most often, these are chopped and natural steaks, langets, poultry, game dishes, soft drinks, juices, cocktails, coffee.

Beer bars specialize in selling beer on tap and vintage (two or three types) in bottles. Beer on tap is dispensed using special racks and metering taps, to which it is supplied from stationary tanks, usually located in the basement and loaded from tankers delivering beer from the manufacturer.

It is recommended to have fruit and mineral waters on sale. The sale of strong alcoholic beverages is not allowed. When serving by waiters, payment is made according to the invoice issued by them, when self-service - through a bartender or distributor.

Beer bars sell, along with beer, cold and hot snacks, sandwiches that are most in harmony with the taste of beer: cheeses, salted, smoked and dried fish, crispy potatoes, rye bread crackers, dryers, biscuits, olives, olives, shrimp, stuffed eggs.

Wine bars (cocktail bars) most often have! at hotels, restaurants, cafes. The purpose of this type of bar is to provide visitors with the opportunity to take a light aperitif. Here you can also buy canapes and open sandwiches, as well as tarts and toasts with various products. Some bars serve pancakes with caviar or salmon, julienne, confectionery.

If the bar is located in the entrance hall or directly in the hall of a large restaurant, then in this case it is called an “aperitif bar” and is intended, for example, for meeting guests before the start of receptions. Here you can calm environment continue the conversation, drink a cup of coffee.

Grill bars are located both in shopping centers and as independent enterprises in city blocks or in public recreation areas, on busy highways, at restaurants. In the grill bar, the consumer can get original dishes prepared. Here you can have a quick bite, for which the range of products includes tartinki, sausages (in their absence, sausages, grilled or deep-fried). One of the most common dishes in bars of this type is grilled fish (or deep-fried), chicken on a spit, shish kebab, beefsteak. As a side dish - French fries. Less often - dishes like fondue. In grill bars, dishes are prepared directly in front of visitors.

In the grill bar, either tables or high stools can be located around the bar counter. In the latter case, the bartender serves directly behind the bar. But in both cases, he still works as a cook, since he has to cook dishes from

semi-finished products.

Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant.

The cafe is intended for the production and sale of branded, custom-made dishes of simple preparation in a limited assortment, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, fermented milk products, flour confectionery, sweet dishes. Fried eggs, sausages, sausages, pancakes and pancakes are served as second courses of simple cooking. Of the first courses, there can only be broths.

In non-alcoholic cafes, wine and vodka products were excluded from the assortment and the sale of soft drinks and confectionery products was increased. Discos, weddings, anniversaries, family dinners, exhibitions of new dishes and products are held in these cafes.

Depending on the range of products and the contingent of consumers, cafes are divided into two groups:

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

For a contingent of consumers - cafes for youth, children, etc.

An ice cream parlor is considered the most democratic place to spend leisure time, since not every family will allow themselves to go to a restaurant, and a bar is an institution designed for a certain age category. At the same time, all family members, including children, as well as not very wealthy people, can go to an ice cream parlor.

In modern ice cream parlors that produce a certain product, the equipment occupies an area of only 0.5 m. The ice cream maker is designed to be used as initial products, both natural products and ready-made mixtures offered by various companies. It requires additional equipment made of stainless steel: a rack for storing inventory, a sink for washing inventory, wall shelves (open and closed), a low-temperature refrigerator, a table. Optional equipment also occupies a small area.

The trading floor accommodates: a low-temperature showcase for demonstrating an assortment of ice cream, furniture, tea and coffee making machines. To expand the range of dishes, pastries and confectionery products are added to the menu.

The cafeteria is organized mainly in food or large non-food stores. Cafeterias sell hot drinks, milk, dairy products, sandwiches, confectionery and other goods that do not require labor-intensive operations to prepare them for sale. The sale of alcoholic beverages in cafeterias is not allowed. Settlement with consumers is made through the barman.

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 of the week.

The canteen is the most common type of catering establishment. The main purpose is to prepare and sell to the population mainly products of their own production, although if there is demand, consumers can be provided with a full ration: breakfast, lunch, dinner (or part of it). Canteens serve take-out meals, take pre-orders, and sell culinary and semi-finished products.

Canteens vary:

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

By the contingent of consumers served: school, student, etc.;

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

Snack bar - a public catering establishment with a limited range of dishes of simple preparation from a certain type of raw material, designed to quickly serve visitors.

The assortment of snack bars - cold and hot dishes, snacks of mass demand and simple cooking (sausages, sausages, dumplings, dumplings, scrambled eggs), as well as drinks (tea, coffee). In addition, sour-milk and confectionery products, sweets, and chocolate should be on sale. The sale of alcoholic beverages is prohibited.

Eateries use self-service with a dispensing counter with a free choice of dishes. Payment is made through a regular cash desk (before or after choosing dishes), as well as through a cash register and coin-operated vending machines. Eateries have high throughput; they are placed in busy places, in the path of intense customer traffic.

Eateries are divided according to the range of products sold - general and specialized. Specialized eateries are dumplings, varenichnaya, barbecue, pancake, patty, cutlet, sausage, sandwich, etc.

Buffets are designed for the sale of culinary products, semi-finished products, various related products, as well as for the preparation and distribution of hot drinks for mass demand.

All canteens (except canteens at schools and colleges) must sell tobacco products. Self-service is applied, payment is made through a bartender or through vending machines.

Buffets are placed at hotels, entertainment enterprises, sports facilities, railway stations, river and sea vessels, industrial and transport enterprises, construction sites, and institutions. As a rule, buffets receive products from the catering establishments of which they are affiliates.

In buffets at schools and colleges, school breakfasts and lunches are sold for students of extended day groups and staff. Buffets at secondary schools are organized like this. as provided in the standard designs of these schools.

Buffets at entertainment enterprises should have top-class confectionery, sweets, fruit and mineral waters, and fruits for sale. The sale of alcoholic beverages is not allowed.

Vacation company ready meals at home is intended for cooking, home leave and sale of products of own production, culinary and confectionery products and semi-finished products, as well as for the fulfillment of pre-orders for these products. It also provides additional services, selling and leasing boats, providing consumers with advice on cooking, decorating a festive table, etc. The settlement is made with the distributor for pre-selected goods with registration through the cash register.

Culinary shops sell various culinary and confectionery products, semi-finished products, and some related products to the population. In these stores, consultations are held on the preparation of various dishes, confectionery, the use of semi-finished products, new types of raw materials, table setting; organize exhibitions and sales of culinary and confectionery products; accept pre-orders for products sold.

Cooking shops are usually placed in blocks with residential buildings, in separate buildings on busy faces. They serve as branches of restaurants, canteens and other businesses.

Tea sells a wide range of tea and flour confectionery. The menu of tea houses includes main courses of meat, fish, eggs: beef in a pot; fish drawn in a frying pan; natural scrambled eggs, with sausage, ham.

Self-service is used and only in individual cases waiter service.

In Central Asia, teahouses are organized by the type of teahouse.

A coffee shop is a specialized establishment offering visitors a wide range of coffee drinks.

In the coffee shop, visitors can also drink other drinks that are an alternative to coffee, from juices to strong alcoholic drinks. One of the alternative items on the menu could be tea.

Snacks in a coffee shop can be the same as in a restaurant or cafe, i.e., in fact, even include whole meals.

Similar information.

A public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and organization of consumption. Public catering is a branch of the national economy, which is based on enterprises characterized by the unity of forms of organization of production and customer service.

Nutrition, which is one of the forms of consumption, along with production, distribution and circulation (appearance), is an integral part of social reproduction.

Satisfaction of the personal needs of the population in food provides for its production and organization of consumption, which arise and develop in close relationship with the material conditions of society and act in an individual or socially organized form. In the second case, food is produced and consumed on a mass scale at special enterprises: in canteens, cafes, restaurants, etc.

Public catering as a sub-sector of trade has large specialized enterprises, uses a significant amount of equipment, raw materials, money and other resources, has qualified and professionally trained personnel.

With the help of public catering, a number of social problems. First of all, people get the opportunity to restore the energy they expended in the process of work.

Those. The social and economic significance of the sub-sector is to meet the needs of people in food products in the best and most complete way on a scientific basis, to replace home cooking with public ones.

1.2 Performance indicators of public catering enterprises, their economic characteristics

Financial condition is a complex concept, which is characterized by a system of indicators reflecting the availability, placement and use of financial resources of an enterprise, this is a characteristic of its financial competitiveness (i.e. solvency, creditworthiness), fulfillment of obligations to the state and other business entities.

The movement of any inventory and labor resources is accompanied by the formation and expenditure of funds, which means that the financial condition of an economic entity reflects all aspects of the activity.

The main indicator of the activity of public catering enterprises is the turnover. The entire volume of turnover, or, as it is customary to call it, the gross turnover of public catering, consists of the turnover of products of own production and the turnover for the sale of purchased goods. In assessing the activities of public catering enterprises, great importance is attached to the share of own production in the entire turnover. This is explained by the fact that the main task of public catering is to increase the volume of sales of products of its own production. Therefore, the increase in its share in the entire turnover is assessed as a positive result of the enterprise.

Gross turnover consists of retail and wholesale turnover. Retail turnover is the sale of own-made products and purchased goods directly to consumers through dining rooms, buffets, etc.

The composition of the retail turnover of public catering includes:

Sale for cash of finished products and semi-finished products of own production (dishes, culinary, flour confectionery and bakery products) and purchased goods, including the delivery of meals at home, as well as through shops, culinary departments, tents, kiosks, delivery; peddling and other retail chain owned by this restaurant;

Sale by bank transfer of finished products and semi-finished products of own production to legal entities of social purpose and their separate subdivisions;

Sale of finished products and semi-finished products of own production, purchased goods to workers and employees with the subsequent deduction of their cost from wages;

Sale of hot meals to employees with subsequent deduction of its cost from wages;

The cost of goods issued to employees of legal entities, their separate subdivisions on account of wages through a distribution network (shops, restaurants) is included in the volume of retail turnover at full sale value.

Wholesale turnover is the sale of finished products to one catering enterprise to another, which is not a branch of this enterprise, as well as to retail trade enterprises.

The turnover of public catering is subdivided into turnover on products of own production and turnover on purchased goods. In-house products include products manufactured in-house or subjected to some kind of processing.

The role of turnover as an economic indicator is as follows:

Trade turnover is a volumetric indicator that characterizes the scale of the activity of a public catering enterprise;

According to the share of the turnover of a public catering enterprise in the turnover of the region, one can judge the share of the enterprise in the market;

Trade turnover per capita characterizes one of the aspects of the population's standard of living;

According to the share of the turnover of a public catering enterprise in the turnover of the region, a monopoly enterprise is determined (it is considered as such if the share of the turnover of the enterprise in the turnover of the region exceeds 30%);

In relation to the turnover, indicators are taken into account, analyzed and planned, evaluating the effectiveness of the activities of a public catering enterprise (turnover, profitability, cost level, etc.).

The methodology for analyzing the turnover of public catering enterprises is basically the same as the turnover of a retail network. But at the same time, there are some features, mainly due to the nature of the activities of enterprises. If retail trade enterprises carry out only the sale of goods, then public catering enterprises are engaged in the production, sale and organization of consumption of goods by the population. This also explains some of the differences in foodservice and retail performance. In the process of analyzing the turnover of public catering, the following are determined: the implementation of the plan, its dynamics as a whole, by types and enterprises; change in the proportion of own-produced products in the entire turnover, the volume of its sales on average per person, etc.

The analysis of the indicators of trade turnover as a whole for a self-supporting association is supplemented by their study by the economic units that are part of the association. At the same time, the same indicators are studied for each economic unit as for the association.

Other indicators of the turnover of each enterprise are evaluated using a similar methodology.

Catering establishments have a number of features. If most enterprises in other industries are limited to performing only one or two functions, for example, food industry enterprises carry out the production function, trade enterprises - the sale of products, then public catering enterprises perform three interrelated functions:

* production of culinary products;

* sale of culinary products;

* organization of its consumption.

The variety of products depends on the nature of demand and the characteristics of the serviced contingent, its professional, age, national composition, working conditions, study and other factors.

The mode of operation of public catering enterprises depends on the mode of operation of the contingents of consumers of industrial enterprises, institutions, and educational institutions they serve. This requires enterprises to work especially intensively during the hours of the greatest flow of consumers - during lunch breaks, breaks.

Demand for catering products is subject to significant changes in seasons, days of the week and even hours of the day. In summer, the demand for vegetable dishes, soft drinks, and cold soups increases. From the position of marketing, each enterprise must analyze and study the sales market, the range of products and methods of service depend on this.

These features of the work of public catering enterprises are taken into account in the rational placement of a network of enterprises, the choice of their types, determining the operating mode and compiling a menu.

In the course of the development of public catering, the economic mechanism is being improved, economic accounting is developing and strengthening, a transition is being made to economic methods of management, new progressive forms of labor organization are being introduced, and rights are being expanded.

The activities of a self-supporting association of public catering enterprises are characterized by the following main indicators: turnover (gross and retail), production of dishes, number of employees, labor productivity, wage fund, the state of the material and technical base, the efficiency of its use, income, expenses, profit.

These and other indicators of the economic and financial activities of public catering associations are interrelated and constantly changing. They act as an object of economic analysis.

Type of catering establishment- this is a type of enterprise with characteristic features of service, the range of culinary products sold 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. Public catering enterprises are also distinguished by 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.

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

the range of products sold, their diversity and complexity of manufacturing;

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

service methods;

staff qualifications;

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

range of services provided to consumers.

Services provided to consumers in public catering establishments of various types and classes, according to GOST R 50764-95 "Public 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; in leisure services;

Information and advisory services;

Other services.

Depending on the totality of individual features that characterize the quality and volume of services provided, the level and quality of service, catering establishments of a certain type are divided into classes.

According to the level of service and the range of services provided, restaurants and bars are divided into three classes - luxury, highest and first, which must meet the following requirements:

luxury- sophistication of the interior, a high level of comfort, a wide range of services, a range of original, exquisite custom-made and special dishes, products - for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;

higher- the originality of the interior, the comfort of services at the proper level, a diverse range of original, exquisite custom-made and branded dishes and products - for restaurants, a wide selection of custom-made and branded drinks and cocktails - for bars;

first- harmony, comfort and choice of services, a diverse range of custom-made and specialty dishes and products and drinks of complex preparation - for restaurants, a set of drinks, cocktails of simple preparation, including custom-made and branded ones - for bars.

In luxury and higher class restaurants, tableware and cutlery are made to order (stainless steel, high quality porcelain and glass with the best finishes). Each piece of porcelain must have a monogram or an emblem of the enterprise. At banquets and receptions, dishes and cutlery made of cupronickel and crystal are used.

First class restaurants use metal and stainless steel cutlery, porcelain dishes, white or colored tablecloths and napkins.

Cafes, canteens and snack bars are not divided into classes.

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 in combination with recreation. Service of consumers by maitre d's, waiters.

Restaurants vary:

by the range of products sold - fish, beer; with national cuisine or cuisine of foreign countries;

at the location - a restaurant at a hotel, railway station, in a recreation area, a dining car, etc.

City restaurants located in the city and work at strictly defined hours.

Station restaurants arranged at railway or airport terminals, taking into account round-the-clock passenger service.

In the structure of hotel complexes that are part of well-known hotel chains, there can be two restaurants - a fashionable branded one and a small one with a low level of prices for food and drinks.

dining car designed to serve long-distance passengers, including those in international rail traffic, has a diverse range of dishes, drinks and is distinguished by a high level of service. Additional services - sale of goods and drinks peddling. Service is provided by waiters.

Ship restaurants organize passenger service on ships of the sea and river fleet.

Bar - a public catering company with a bar that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. A mandatory bar accessory is a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. Service in bars is carried out by head waiters, bartenders, waiters with special education and professional training.

Bars distinguish:

by the range of products sold and the method of preparation - dairy, beer, wine, coffee, cocktail bar, grill bar;

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

Dining room - this is a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.

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;

on service of a contingent of consumers - school, student, working, etc.;

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

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

Cafe distinguish:

by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;

according to the contingent of consumers - youth, children, etc.;

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

Buffets are intended for the sale of culinary products, semi-finished products, as well as for the preparation and dispensing of hot drinks for mass demand.

diner has a limited range of dishes of simple preparation from a certain type of raw material and is designed to serve visitors quickly. Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized.

Eateries are divided according to the range of products sold:

General type;

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

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

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 of the Transcaucasian cuisine, which are in great demand among visitors, from the first courses.

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, pancakes, pancakes stuffed 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.

Cheburechny They are 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 the pizzeria, in addition to self-service, waiter service is used.

Bistro - a new network of fast food establishments. 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 can be higher than in other enterprises. A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.

blank factory is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other catering establishments and retail chain enterprises.

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.

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). 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.

Enterprise for the release of finished products at home - an enterprise 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 cold, 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.

Culinary shops - these are enterprises that sell culinary and confectionery products, semi-finished products to the population, and accept pre-orders for semi-finished products and flour confectionery products. The store does not have its own production and is a branch of other public catering enterprises (food plant, restaurant, canteen).

The store usually organizes three departments:

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

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

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