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

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

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

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

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

Organization of warehouse work

Warehouses in which the necessary stock of raw materials is stored should be located in a single block, which will ensure convenient acceptance and release to the blank shops. The recommended area of ​​warehouse premises is 15-20% of the total area of ​​enterprises. Proper organization of warehouse management allows you to solve the following tasks:

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

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

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

Organization of work of production shops

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

A production program is developed for each workshop, the heads of workshops or foremen receive the necessary raw materials from the warehouse, deliver them to the workshop and distribute duties among the cooks responsible for the preparation of a particular product. The raw materials are subjected to primary processing, after which they go through all the technological steps necessary for the preparation of semi-finished products. Prepared semi-finished products are placed in a functional container and sent to a hot or cold shop, where, after final processing, they are brought to full culinary readiness. The rational organization of the work of the hot shop directly depends on the well-coordinated work of the blank shops. The technological equipment of the hot shop is installed here, with the use of which all types of heat treatment are performed.

The cold shop receives products, both those that have undergone heat treatment and those that have not undergone heat treatment, therefore, the organization of the work of the cold shop, first of all, is determined by the coherence of production processes in the hot and vegetable shops. And the equipment of the cold shop allows not only to mechanize the processes of preparing salads and snacks to the maximum, but also maintains the required temperature for their storage.

Ready meals are transferred to gastronorm containers and sent to the distribution line for sale. Here they are portioned and released to consumers. In restaurants, on-duty dishes are prepared in small volumes and sold as needed, and the preparation of custom-made a la carte dishes is started after receipt of requests from waiters.

Organization of customer service, product sales and dishwashing

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

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

Additional services and increase in own production output

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

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

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

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

Technological equipment of catering establishments

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

• electromechanical;
• thermal;
• refrigeration;
• auxiliary or neutral.

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

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

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

The company Petrokhladotekhnika presents a wide range of modern technological equipment for public catering, the installation of which will be the key to the successful operation of any enterprise.

PLAN.

Introduction.

Characteristics of the enterprise.

Organization of supply and warehousing of the restaurant.

Technological documentation for production.

Scientific organization of labor.

Organization of production.

Description of the event.

Conclusion.

Bibliography.

Introduction.

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

Catering establishments are equipped with mechanical, refrigeration and heating equipment with gas, electric and steam heating. In this regard, the technologist must know the equipment of catering establishments and other technical disciplines. Equally important for a technologist is knowledge of the economics of catering. It is impossible to achieve high labor productivity, improve the culture of service without knowing the basics of organizing public catering.

Development of public catering:

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

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

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

Improving the efficiency of public catering is based on the principles of intensification of production common to the entire national economy - achieving high results at the lowest cost of material and labor resources.

1. Characteristics of the enterprise.

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

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

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

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

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

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

Technical premises include ventilation, switchboard, heating unit.

The restaurant "Arcadia" has a light neon sign, at the entrance to the restaurant there is a foyer. The foyer includes: wardrobe, toilet rooms, security post.

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

The interior of the hall is designed in blue-green tones. When decorating the hall, modern materials were used, as well as wood and fabrics. Superior furniture in accordance with the interior of the restaurant, the tables have a soft coating. Chairs are soft with armrests.

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

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

First-class tournament level billiard tables;

Magnificent interior;

Quiet, calm atmosphere conducive to a good game;

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

Discounts for regular customers.

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

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

Leisure services include:

organization of musical services;

organization of concerts, programs, variety shows.

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

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

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

The restaurant has a convenient road access and secure parking.

2. Organization of supply and warehousing of the restaurant.

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

What to buy;

How much to buy;

From whom to buy;

Under what conditions to buy;

In addition, you need:

Enter into a contract;

Monitor the execution of the contract;

Arrange delivery;

Organize warehousing and storage.

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

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

Other criteria to consider when choosing a supplier include:

Remoteness of the supplier from the consumer;

Terms of execution of orders;

Organization of quality management at the supplier;

The financial position of the supplier, its creditworthiness, etc.

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

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

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

Transport plays an important role in the movement of goods.

Drivers of transport and the forwarder in the process of movement of goods must ensure:

Safety of cargo during transportation;

Timely delivery of cargo;

Compliance with the rules of loading and transportation of cargo;

Efficient use of vehicles.

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

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

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

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

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

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

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

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

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

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

3. Technological documentation for production.

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

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

By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Table d'hôte menu. This type of menu offers a small selection of dishes and is priced by the total amount per person for the entire menu.

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

Table d'hot menus are very popular on holidays such as New Year's Eve.

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

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

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

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

4. Scientific organization of labor.

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

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

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

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

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

NOT distinguishes the following main directions.

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

improving the organization and maintenance of workplaces;

introduction of advanced techniques and methods of work;

improvement of working conditions;

training and advanced training of personnel;

rationalization of work and rest regimes;

strengthening labor discipline;

improvement of labor regulation.

5. Organization of production.

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

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

A production line is organized in each workshop - a production site equipped with the necessary equipment for a specific technological process.

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

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

Cold shop.

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

Hot shop.

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

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

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

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

Vegetable shop.

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

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

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

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

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

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

Semi-finished product refinement shop.

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

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

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

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

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

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

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

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

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

Washing kitchen utensils.

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

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

6. Description of the event.

Banquet buffet for 30 people.

Banquet buffets are usually held by organizations when it is necessary to receive a large number of people in the same area of ​​​​the banquet hall in a limited time; each participant during the banquet has the opportunity to approach any guest for a conversation, independently take the snacks and drinks he likes; invitees can leave the banquet at any time. As a rule, a banquet-buffet is organized from 18:00 to 20:00 and lasts 1-1.5 hours.

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

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

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

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

The waiters in the hall, standing at the tables, pour drinks, lay out dishes, snacks. Due to the fact that not all guests can immediately come to the table, the main attention of the waiters should be given to guests standing aside or at additional tables, offering them drinks and snacks.

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

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

Conclusion.

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

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

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

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

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

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

Vegetable shop.

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

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

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

P lan vegetable shop.

1 - potato peeler

2 - podvarnik.

3 - washing bath

4 - cleaning table

potatoes and root vegetables

5 - mobile rack.

6 - vegetable cutting

7 - production table.

8 - cleaning table

onion.

P
hot shop lan.

1 - electric stove PESM-4Sh 2 - electric frying pan SESM-0.5 3 - electric frying cabinet 4 - deep fryer. FESM-20 5 - electric stove with 2 burners. 6 - insert for heating equipment 7 - electric food warmer MSESM-50. 8 - production table. 9 - universal drive PG-0.6 10 - table for installation of small-scale mechanization. 11 – cooled table SOESM-2. 12 - barbecue oven. 13 - mobile rack. 14 - food boiler KPE-100. 15 - KRNE-100B electric boiler. 16 - food boiler KPESM-60. 17 - mobile bath. 18 - refrigerating cabinet ShKh-0.4M. 19 - food warmer counter for first courses. 20 – electric distributing stand СРСМ 21 – distributing stand. 22 - a table with a built-in washing tub. 23 - sink.

Cold shop plan.

1- cold cabinet ШХ-0.8; 2- cold cabinet ШХ –0.6 3- production table. 4 - section-table with a refrigerated cabinet and a slide SOESM-3 5 - low-temperature counter SN-0.15. 6 - section-table with refrigerated cabinet SOESM-2; 7- front-moving rack. 8 - washing bath VM-2SM 9 - machine for cutting boiled vegetables 10 - manual oil divider

Plan of the workshop for the completion of semi-finished products.

A - Meat processing area C - Poultry processing area

B - fish processing area.

1 - bathtub with sides; 2 - cutting chair; 3 - production table; 4 - mobile rack; 5 - universal drive PM-1.1; 6 - meat grinder; 7 - scorch box; 8 - washing bath; 9 - refrigerator.

Appendix 1.

PLAN OF THE RESTAURANT "Arcadia"

1 - foyer. 2 - dressing room. 3 - security room. 4 - toilet rooms. 5 - bar, billiard room. 6 - hall. 7 - hot shop, 8 - semi-finished products refinement shop, 9 - washing, 10 - cold shop, 11 - vegetable shop, 12 - storage facilities, 13 - staff and technical premises, 14 - administration,

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H. Riedel, “Bars and restaurants. Service Technique. 2002

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

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

A hot shop serving several trading floors located on different floors should be located on the same floor as the trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured by means of lifts.

The hot shop should be located next to the cold shop, washing tableware and kitchen utensils, distribution, trading floor and have a convenient relationship with the harvesting shops, the greenery processing shop, and storage facilities. Their close location helps to reduce the time spent on moving products from one workshop to another and to the distribution line. Washing kitchen and tableware is placed next to the hot shop.

The production program of the workshop is determined by the menu plan.

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

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

cooking method - boiled, poached, stewed, fried, baked;

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

appointment- for dietary, school food, etc.;

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

Dishes of the hot shop must comply with the requirements of state standards, standards of the industry and enterprises, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, technical and technological maps, subject to the sanitary rules of catering establishments.

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

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

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

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

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

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

The number of chefs in each department is determined by the ratio 1:2, i.e. in the soup department there are half as many chefs.

The hot shop is subdivided into two specialized departments - soup and sauce. Broths and first courses are prepared in soup, while second courses, side dishes, sauces, hot threads are prepared in sauce.

Organization of the work of the soup department of the hot shop

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

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

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

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

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

Digestion kettles are also used for cooking cabbage for cabbage rolls, potatoes and carrots for salads, etc. in functional perforated containers.

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

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

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

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

Lines of non-mechanical equipment (distance between lines 1.5 m) for preparing soups include sectional modular tables and a mobile bath for washing side dishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

In restaurants where first courses are prepared in small batches in 50, 40, 30, and 20 l stove-top boilers, food warmers are installed in the hot shop, which ensures the preservation of temperature and taste of soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

For the preparation of puree soups, the products are rubbed and ground using a universal drive II- with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.

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

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

This compartment is designed for preparing second hot dishes, side dishes, sauces.

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

The jobs of chefs preparing second courses in canteens and restaurants differ from each other.

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

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

In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state.

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

In diet canteens for steaming meat, fish, vegetables in perforated containers, a steamer APE-0.23A is used.

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

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

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

For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20-01 type are used.

The third line, intended for the manufacture of culinary products, has several jobs, since the products are made not only for sale through a distribution center, but also through the branches of the enterprise. At workplaces, production tables are installed, on which scales, cutting boards, functional containers and knives for molding products are placed. To wipe cottage cheese, potatoes and other products, a universal machine with a replaceable drive is installed.

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

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

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

Grill bars and fast food establishments use GE electric grills with infrared radiation to fry chicken and other products. Acceleration of the heat treatment of food can be achieved by using microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth. In the apparatus, the time for frying beef culinary products is 3.2 minutes, pancakes - 1.5 minutes.

The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), select technological maps, specify the amount of products needed for cooking. In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive dishes that require a lot of time to cook (stews, sauces) are prepared in small batches. At other enterprises in mass production, no matter how much product is prepared, it must be taken into account that fried main courses (cutlets, steaks, entrecote, etc.) must be sold within 1 hour; boiled, poached, stewed main dishes - 2 hours, vegetable side dishes - 2 hours, crumbly cereals, stewed cabbage - 6 hours, hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of sanitary rules, forced storage of the remaining food, it must be cooled and store at a temperature of 2-6 ° C for no more than 18 hours. Before selling, chilled food is checked and tasted by the head of production, after which it is necessarily subjected to heat treatment (boiling, frying on a stove or in an oven). The term for the sale of food after this heat treatment should not exceed 1 hour. It is forbidden to mix food leftovers from the previous day with food prepared on the same day, but at an earlier date with newly prepared food.

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

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

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

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

The 5th class cook prepares and decorates dishes that require the most complex culinary processing. The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. The cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, products from air mass, etc.).

5.11. Organization of the work of the hot shop

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

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

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

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

The type of raw materials used - from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;
- method of cooking - boiled, poached, stewed, fried, baked;
- the nature of consumption - soups, main courses, side dishes, drinks, etc.;
- purpose - for dietary, school meals, etc.;
- consistency - liquid, semi-liquid, thick, puree-like, viscous, crumbly.

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

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

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

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

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

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

Equipment for the hot shop is selected according to the standards for equipping trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service. Thus, in restaurants where first courses are prepared in small batches, stationary cooking pots are required less than in canteens with the same number of seats (Table 14).

Table 14

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

Name of equipment	Type	unit of measurement	performance, capacity, area in units	Number of equipment
Universal drive	P-II	PCS.	-	1
Refrigeration cabinet	ShKh-0.8	m 3	0,8	1
Stove on electric heating 4-burner sectional modulated with an oven	PESM-4Sh	m 2	-	3
Cooker 2-burner for direct frying	ESAP-2	m 2	0,24	1
Boiler for cooking	KPESM-40	l	40	1
Boiler for cooking	KPESM-60	l	60	1
Boiler for cooking	KPI-100	l	100	3
Frying pan with indirect cut	SKE-0.3	m 2	0,33	1
Two-section oven cabinet	ShZhESM-2	m 2	0,194	1
Continuous Boiler	KNE-100	l/h	100	1
Desktop dial scales	VNC-2	kg	2	2
Desktop dial scales	VNC-10	kg	10	1

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Table 15

Water rates and time for preparing various broths

Name of the broth	Water rate per 1 kg of the main product, dm 3	Broth concentration	Parking time, h	Raw material preparation
Bone	4	normal concentration	5-6	The bones are cut into pieces 5-6 cm long
Same	1,25	Concentrated	4
meat and bone	3,7	normal concentration	5-6	Chopped bones, stripped pieces of meat weighing 1.5-2 kg are used
Same	1,15	Concentrated	4
Chicken	4,0	normal concentration	2-4	Whole carcasses, chicken bones
Fish	1,1	Concentrated	1	Food fish waste
Mushroom	7,0	Concentrated	2-3	Dried mushrooms are soaked for 3-4 hours before cooking

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Barbecue houses are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc.

Acceleration of food cooking can be achieved by using microwave devices. In microwave ovens, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From inventory apply:

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

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

At the workplace, cooks use cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile racks. In restaurants where the assortment of dishes is more diverse and deep-fried dishes are prepared (Kiev meatballs, french fries, etc.), on an open fire (grilled sturgeon, grilled poultry, etc.), an electric grill is included in the heating line (GE, GEN-10), deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then the finished products, together with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. If the assortment of dishes includes shish kebabs, then a specialized workplace is organized, consisting of a production table and a shish kebab oven ShR-2.

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

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

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

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

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

Table 16

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

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

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

Labour Organization

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

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

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

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

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

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

Questions for knowledge control

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

Characteristics of industrial premises.

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

warehouses, production shops, administrative and household premises.

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

Workflow technology.

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

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

The main requirement in the planning of an enterprise (industrial, domestic, commercial, and other premises) is the observance of the sequence of the technological process, while observing the sanitary norms and rules defined by SNiPs.

Manufacturing facilities include:

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

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

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

For personnel, a separate entrance is provided or, in some cases, entry through the loading is allowed. At the entrance, it is necessary to provide a place for security, a wardrobe for staff, toilets and showers for staff, warehouses.

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

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

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

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

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

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

The washing of tableware borders on the dining room, should have a door for personnel to enter the hall, a window for collecting dirty dishes and a window or door for supplying clean dishes for distribution.

Arrangement of equipment, inventory placement.

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

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

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

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

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

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

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

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

List of production workshops of TM "X" enterprises:

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