Location of workshops in a catering enterprise. Requirements for the arrangement of public catering establishments. Manufacturing process documentation

Hot shop work organization

The hot workshop is the main workshop of the enterprise catering, in which the technological process of food preparation ends: heat treatment of products and semi-finished products, cooking broth, preparation of sauces, side dishes, second courses, and also heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes pastries (pies, pies, pies, etc.) for clear broths. From the hot shop, ready-made meals go directly to the dispensers for sale to the consumer. The hot shop occupies a central place in the catering enterprise and must have a convenient connection with the preparation shops with storage facilities and a convenient interconnection with the cold shop, the distribution and sales area, washing dishes.

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

By 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 poultry, game, rabbit, etc .;

By the way of culinary products - boiled, stewed, stewed, fried, baked;

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

By appointment - for dietary, school meals, etc.;

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

The production program of the hot shop is drawn up on the basis of the range of dishes sold through the sales area, the range of culinary products sold through the buffet and retail outlets (culinary stores, trays).

Organization of cold shop work.

Cold shops are organized at enterprises with a shop-floor structure of production (in restaurants, canteens, cafes, etc.).

Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks. The range of cold dishes depends on the type of enterprise of its class.

The production program of the cold shop is drawn up on the basis of the assortment of dishes sold through the sales area, culinary stores, and also sent to buffets and other branches.

When organizing a cold shop, it is necessary to take into account its peculiarities: after portioning, the products of the shop are not subjected to secondary heat treatment, therefore it is necessary to strictly observe sanitary rules when organizing production process, and for the cooks - the rules of personal hygiene; cold dishes should be prepared in such quantities that can be sold in a short time. Independent salads and vinaigrettes are stored in refrigerated cabinets at a temperature of 2 ―60C for no more than 6 hours. Salads and vinaigrettes should be seasoned immediately before the vacation, products left over from the previous day are not allowed to be sold: salads, vinaigrettes, jellies, aspic dishes and other, especially perishable cold dishes, as well as compotes and drinks of our own production. The cold shop should be equipped with a sufficient amount of cold equipment.

Meat and fish shop ..

In the meat shop, meat is processed (pork, beef, lamb, game and poultry), as well as the manufacture of various types of semi-finished products (portioned, small- and large-sized, cutlet masses, minced meat preparations). The technological process of processing raw materials consists of several stages. The meat supplied in carcasses, half carcasses or quarters is usually chilled or frozen, therefore, at the first stage, it is defrosting, that is, defrosting. This is followed by cleaning the surface and washing followed by drying, carried out in baths with running water or in a suspended state using brushes. After that, meat is cut, deboned, stripped, portioned and semi-finished products are made. In the fish shop, respectively, the primary processing of fish takes place and semi-finished products are made. The raw materials entering such a workshop are first defrost / thawed (scalding is additionally used for certain types of fish, which facilitates further processing), after which cleaning, gutting and washing are performed, then cutting and directly preparing fish semi-finished products. For such workshops, the following technological equipment is used: refrigerators and low-temperature chambers, washing baths and pools, production tables, electric saws, meat grinders, meat mixers, etc.

In small canteens, cafes and restaurants, there are combined meat-fish fish-meat shops.

Confectionary shop can be either an independent unit or be part of some other food production. For example, many restaurants have their own pastry shops. The confectionery department produces an assortment of confectionery, bakery and culinary products. Placement of pastry shops in basements and semi-basements is not allowed. The confectionery department usually includes several divisions. In particular, kneading, dough-cutting, baking, cooling, finishing products, making creams, minced meat. And also a washing machine for eggs, containers, dishes and a forwarding department. The confectionery shop is designed in such a way that the sequence of premises corresponds to the sequence of operations performed in the shop. Moreover, in such a way that there is no intersection of oncoming flows. The main technological processes in the manufacture of confectionery products such: storage of raw materials and their preparation, preparation of semi-finished products, decoration, cooking various syrups, creams, etc. In cases where the company uses butter cream confectionery, it is necessary to separately equip an egg washing room. In this room, ovoscope, baths are installed. In this case, the eggs are washed first in a disinfectant solution, then in a solution, then in soda and then under running water. Accordingly, each process takes place in a separate bath. A dough kneader is used in relatively large workshops, while smaller ones use universal drives. Again, depending on the size of the workshop, a special dough divider can be used for the dough divider operation, and in smaller shops the procedure can be done manually. In the department of the shop, where fillings and minced meat are prepared, the main production equipment is cookers, meat grinders, and rubbing machines. Confectionery is baked in pastry and bakery cabinets and ovens. The design of confectionery products is carried out on production tables, which are used only for these purposes. Moreover, at large confectionery enterprises, separate production facilities can be allocated for decoration work. Design is one of the final stages of manufacturing. After that, the products can be transferred to refrigerating chambers, into packaging or on an expedition, for which mobile tables or racks should be provided, which are located nearby. On an expedition, in the case of unloading confectionery through open doors, these places must be equipped with thermal curtains to prevent cold air from entering the expedition premises at the appropriate time of the year. Sanitary norms and rules, according to which confectionery shops are designed, impose additional requirements on production facilities. In particular, such as: The walls of industrial premises should be covered with tiles or other materials that allow regular wet cleaning. In this case, the walls must be covered with these materials to a height of at least 1.75 m. Above the panels, ceilings and walls must be whitewashed or painted with water-based paint. In this case, painting must be carried out regularly - at least twice a year, or even more often - if necessary.

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

General information

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

1. Snacks.
2. Cold dishes (aspic, boiled, stuffed, fried, etc.).
3. Gastronomic products (fish, meat).
4. Lactic acid products.
5. Sweet food and drinks (compotes, jelly, mousse, jelly, etc.).
6. Soups.

The menu of a first class restaurant must include at least ten dishes daily, and at least 15 dishes for the highest class. The production program is formed in accordance with the assortment that is sold in the sales area, culinary stores, as well as sent to buffets and other enterprises.

Cold shop: description

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

Specificity

The organization of the cold shop is carried out taking into account its characteristics. In particular, products after cooking and portioning are not re-cooked. In this regard, it is necessary to ensure strict compliance with sanitary rules. The cold shop chef must also maintain personal hygiene. Dishes must be prepared in such quantities that they can be sold in a short time. Taking into account the fact that products that have passed and have not undergone heat treatment are used as raw materials, it is necessary to strictly delimit production from meat and fish, boiled and raw vegetables. In small enterprises, universal places are created. There is a consistent preparation of dishes according to the production program. The organization of the cold shop at a large enterprise involves the creation of specialized places.

Mechanical equipment

The cold shop should be equipped with replaceable mechanisms. They are intended for:

• slicing boiled and raw vegetables;
• squeezing juices from various fruits;
• whipping cream, mousses, sambucs, sour cream;
• mixing vinaigrette and other salads.

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

Low temperature units

The temperature of food served on the distribution line should not exceed 10-14 degrees. In this regard, the workshop must be equipped with a sufficient amount of refrigeration equipment. For storage ready meals and the products from which they are made use special cabinets. In addition, work in the cold shop is carried out on production tables with low-temperature cabinets. They contain: a container and a slide for salad. For the release and storage of ice cream, low-temperature counters are used. To obtain ice for its subsequent use in the manufacture of cold drinks, cocktails in bars and restaurants, special ice makers are used. The choice of equipment depends on the production capacity, the number of finished products and products that need to be stored.

Other equipment

The number of tables depends on the number of people at the same time in production. In this case, the scheme of the cold shop should be drawn up so that each employee has at least one and a half meters of space. Washing of greens, vegetables, fruits is carried out in mobile or stationary baths. A modular table equipped with a built-in wash compartment can also serve for these purposes. Before being sent for sale, finished products are placed in mobile shelves. In restaurants, the cold shop is equipped with a serving counter.

Tools

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

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

Creation of production sites

In the cold shop of a restaurant or other enterprise with a wide range of snacks and dishes, technological lines for their preparation stand out. Separate places are created on them, where:

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

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

Cold shop characteristics: cooking features

The entire space should be divided into sections. equipped with two production tables. At one of them, mixing of components and dressing of vinaigrettes and other salads is carried out. This table can be modulated sectional or conventional. On the other side, salads are portioned and decorated for subsequent sale in the sales area. For these purposes, it is advisable to purchase a modulated sectional table with a low-temperature cabinet. Scales are installed on it, dishes with a ready-made dish, measuring utensils for portioning (salad utensils, scoops, spoons) are placed on the right. On the left on the table are plates for appetizers, salad bowls and other utensils. It is also the place where the products are designed. Before him, the preparation of products used as decoration is carried out. It includes slicing boiled eggs, tomatoes, lemons, carbonates, herbs, etc. For this, special devices and tools are used. Prepared foods are stored in refrigerated sections.

Gastronomy and snacks

At the place of their preparation, the following is carried out: cutting, portioning and decoration of dishes from fish and meat products. Here tables for small mechanized equipment are installed. Gourmet knives are used for manual cutting of products. Weight control of portions is carried out using a bench scale.

Jellied dishes

If they are included in the range of products, then a specialized place should be organized for their manufacture. Boiled and meat products are cut on production tables equipped with:

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

Before preparing ready meals, food preparation is carried out. For this, knives are used for curly cutting and carbonation, notches of various shapes, etc. Fish and meat portions are placed in prepared trays, forms, dishes, then decorated with products, poured using a special spoon. After that, the finished products are placed in a low-temperature cabinet. If the aspic is prepared in a tray, it is cut into portions during the release. They are subsequently transferred to special plates and other tableware. For this, special blades are used.

Sandwiches

They are considered one of the most popular cold dishes, especially in student canteens, school canteens, resting places, buffets, etc. Sandwiches are made from bread. It uses oil and various gastronomic products, culinary products. As a rule, open sandwiches are prepared. Enterprises serving passengers of different types of transport produce closed (travel) snacks. Canapes are prepared for banquets and receptions.

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

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

Soups

They enjoy in great demand at summer season... Cold soups include okroshka, botvinya, beetroot, etc. They are prepared from vegetables and other products on beet broth, bread kvass, as well as from fruits. Dishes are released chilled to 12-14 degrees. During implementation, food ice is used to maintain it, which is produced by an ice maker.

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

Sweet soups are made using fruit decoctions. Dried or fresh berries and fruits serve as the basis for such dishes. Before heat treatment, they are sorted out and washed using mesh liners or a colander. Berries are used in their entirety, pears, apples are cut in a vegetable cutter. Before that, using a special device, the seed nests are removed. Dishes are served with pasta, rice and so on. Fruit side dishes and decoctions for sweet soups are prepared in the hot workshop.

Sweet dishes

These include jelly, jelly, sambuca, mousse, etc. At the workplace for the preparation of such dishes, a bath is installed, a production table equipped with a low-temperature cabinet, In addition, a variety of tools, molds, tableware, tools are used. A universal drive with interchangeable mechanisms is used to perform various operations. For example, it is used when whipping mousses, cream, rubbing fruits.

The products necessary for cooking are sorted out and washed under running water in a colander. Berries and fruits can be released in their natural form with cream, milk, sugar. Preparation of jellied dishes is carried out using freshly squeezed juice. To obtain it, special devices and devices are used. The syrups are boiled in a hot shop. The finished product is poured into trays, forms. Mousse syrups are whipped using universal mechanisms to a removable drive. Ready meals are sold in dessert plates or bowls.

Other products

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

Features of labor

The basic requirements for the cold shop are defined in SNiP. The production mode is set depending on the specifics of the enterprise. If the duration of the shift is more than 11 hours, then a two-brigade, stepwise or combined schedule is approved. The general management of the production facility is carried out by a responsible employee or team leader. The cook of the cold shop of the 4th or 5th category acts as it. The foreman plans implementation activities production program according to the menu.

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

PLAN.

Introduction.

Description of the enterprise.

Organization of supply and storage facilities for the restaurant.

Technological documentation in 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, 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 public catering establishments and other technical disciplines. Knowledge of the economics of public catering is no less important for a technologist. It is impossible to achieve high labor productivity and improve the culture of service without knowing the basics of organizing public catering.

Public catering development:

gives a significant economy of 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, preserves health;

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

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

1. Characteristics of the enterprise.

In accordance with GOST 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 citizens-entrepreneurs to meet the needs of the consumer in food and leisure.

The Arcadia restaurant is a top-class restaurant. The hall is designed for 150 seats. (restaurant plan appendix 1)

The structure of the building includes: a trading hall, a billiard room, a bar, production premises, administrative premises, storage premises, staff premises, technical premises.

The production premises include; hot shop, cold shop, shop for finishing semi-finished products, vegetable shop, washing kitchen utensils, washing tableware.

Administrative premises include the office of the director, the accounting department, and the office of the head of production.

The utility rooms include a changing room for staff, a shower room and toilet rooms.

The technical premises include ventilation, switchboard, heating unit.

The Arcadia restaurant has a neon sign and a foyer at the entrance to the restaurant. The lobby includes: a wardrobe, toilets, a 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 and green colors. When decorating the hall, modern materials were used, as well as wood and fabrics. Superior furniture in accordance with the interior of the restaurant, tables have a soft cover. Soft armchairs with armrests.

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

The Arcadia restaurant offers everything that billiards fans need:

First-class tournament-grade billiard tables;

Great interior;

Quiet, calm atmosphere conducive to good play;

Cozy bar with a wide range of spirits and delicious home cooking;

Discounts for regular customers.

To create an optimal microclimate, the restaurant has an air conditioning system.

The Arcadia restaurant is a public catering enterprise that provides consumers with a wide range of sophisticated dishes, mainly for individual orders, as well as wine and vodka, tobacco and confectionery products. The high level of service is combined with the organization of visitors' recreation.

Leisure services include:

organization of musical services;

organization of concerts, programs, variety shows.

The Arcadia Restaurant organizes receptions, family celebrations, banquets, themed evenings.

Visitors are served by waiters, head waiter, bartenders, meals and drinks are prepared by highly qualified chefs. The service personnel have uniforms and footwear of the same sample.

The Arcadia Restaurant offers lunches (business lunch) and dinners.

The restaurant has a convenient road access and a guarded parking lot.

2. Organization of supply and warehouse facilities for the restaurant.

In the restaurant "Arcadia", the delivery of products is handled by a freight forwarder. To provide the enterprise with food products, it is necessary to solve the following tasks:

What to buy;

How much to buy;

Who to buy from;

On what conditions to purchase;

In addition, you must:

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 whom products are constantly purchased, as well as purchases are made in markets and wholesalers.

The compiled list of suppliers is analyzed based on specific 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 the following:

The remoteness of the supplier from the consumer;

Terms of order fulfillment;

Organization of quality management at the supplier;

Supplier's financial position, 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 company is freed from 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.

Transport drivers and freight 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 Trapeza" for each car intended for the transportation of food, 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 obtained in terms of quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to consignment notes, invoices, by recalculating containers, weighing. If the goods are received in a non-defective container, in addition to checking the gross weight, the company has the right to demand that the container be opened and the net weight checked. The second stage is final acceptance. The net weight and the number of trade items 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 found, a unilateral act about 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 in terms of quantity, goods are also accepted in terms of quality.

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

To provide smooth operation production facilities for the sale of products in a sufficient range, taking into account the demand of consumers, commodity stocks are required.

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

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

Stocks of bread and milk should not exceed one day's sale.

3. Technological documentation for production.

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

The main factors to consider when drawing up a menu. They concern: the approximate range of products recommended for public catering enterprises depending on the type and type of the provided ration, the availability of raw materials and its seasonality.

When 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 day of the company's trade.

Visiting card a restaurant is called its menu, that is, a list of snacks, dishes, drinks (with an indication of the price and output), available for sale during the entire opening hours.

The word menu comes from the French “menu” and means a schedule of meals and drinks for breakfast, lunch and dinner, as well as a listing of meals for receptions and other types of service.

All dishes on the menu are listed in sequence according to the meal order. The order of listing the dishes must 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 names 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 specialties in the menu.

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

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

The next factor taken into account when drawing up the menu is the seasonality of consumption. It is known that meals rich in fats and proteins are in great demand in winter, while in summer there is an increase in demand for cold meals, vegetables and fresh fruits.

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

When choosing 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.

It should also be borne in mind that consumers with children often visit the cafe during the day. Therefore, the menu should include half-portions or special meals for children.

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

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

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

Menu "Tabldot". This type of menu offers a small assortment of dishes and is priced as the total amount per person for the entire menu.

Typical example such a menu - "business breakfast" (business lunch) at reasonable prices, which includes three or four names of dishes. The visitor pays the set price for the entire meal or breakfast.

Table d'hote menus are very popular on holidays such as New Years.

Menu "a la part" - guests make reservations and are served at a specified time. It is used more often in resort hotels.

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

A cyclic menu is a group of menus over a period of time. This type of menu is mainly used in inpatient settings, such as hospitals, sanatoriums, etc.

The cyclic menu aims to diversify the assortment of dishes for consumers and for 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 problems: economic, psychophysiological and social.

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

The solution to the psychophysical problem provides for the creation of favorable working conditions at the enterprise, contributing to the health of workers, reducing fatigue and increasing work capacity.

Solving a social problem ensures the all-round development of a person, promotes the transformation of labor into a vital necessity, fosters responsibility for the results of one's labor.

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

NOT distinguish the following main directions.

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

improving the organization and service of workplaces;

introduction of advanced techniques and methods of labor;

improving working conditions;

training and professional development of personnel;

rationalization of work and rest regimes;

strengthening labor discipline;

improvement of labor rationing.

5. Organization of production.

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

The shops are subdivided into: billet (shop for finalizing semi-finished products, vegetable); precooking (hot, cold).

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

The preparation shops of the restaurant carry out mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products for supplying them to the hot shop of their enterprise.

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

Cold shop.

Cold shops are designed for the preparation, portioning and decoration of cold dishes and snacks, sweet dishes and cold soups. The products used for cooking are not subjected to secondary heat treatment before being released, 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 gr .; 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 of dishes, etc., should be clearly delineated; salads, vinaigrette, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and dispensing of cold dishes (10-14 gr.).

Hot shop.

The hot shop is the main shop of the enterprise, where the technological process of food preparation is completed: heat treatment of products and semi-finished products, cooking broths, cooking soups, sauces, side dishes, second courses, and also heat treatment of products for cold and sweet dishes. The hot shop has a convenient connection with the blank shops, with warehouses and convenient interconnection with the cold shop, distribution and sales area, washing kitchen utensils.

Hot shop dishes produced in the Arcadia restaurant meet the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are developed according to technological instructions and maps, technical and technological charts in compliance with the Sanitary Rules for public catering establishments.

The production program of the hot shop is drawn up on the basis of the assortment of dishes sold through the sales area.

The hot shop is equipped with modern equipment: heat, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric pans, electric fryers, refrigerators, production tables and shelves.

Vegetable workshop.

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

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

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

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 along the technological process

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

Workshop for finishing semi-finished products.

In the Arcadia Restaurant, a workshop for finalizing semi-finished products has been organized, which the enterprise receives from industrial and procurement enterprises in the form of meat in large chunks, fish of special cutting, chilled and frozen, carcasses of chickens and chickens.

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

A universal drive PM-1,1 with a set of machines for loosening, grinding meat and performing other operations is installed from the equipment in the workshop for finalizing semi-finished products. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile shelves are installed in the workshop.

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

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

For processing poultryfrom the industry, a separate workplace... The preparation of semi-finished products from poultry is carried out at the workplace, where washing baths and a production table are used.

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

In the workshop for finishing semi-finished products, desktop meat grinders are used.

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

Washing kitchen utensils.

Kitchenware washing is intended for washing cookware (boilers, pots, baking trays, etc.), kitchen and cutting utensils, tools.

The washing room should have a convenient connection with the production departments (cold, hot). In the washing room there are set-ups for used dishes, racks for clean dishes and utensils, washing baths with three compartments - for soaking, washing and disinfection.

6. Description of the event.

Banquet buffet for 30 people.

A banquet-buffet is usually held by organizations when it is necessary to receive a large number of people in the same area of \u200b\u200bthe banquet hall in a limited time; during the banquet, each participant 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 buffet banquet is organized from 6 pm to 8 pm and lasts 1-1.5 hours.

Chairs are not placed at this banquet. Guests eat and drink while standing at the tables or, taking a snack, leave the table. The menu includes cold and hot snacks, desserts and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in valovans; gastronomic products are cut so that they can be eaten without a knife.

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

Additional and utility tables are set as banquet tables (with a descent). The light is dark, calm music is playing. Fresh wildflowers in low vases serve as decoration.

At a banquet-buffet with service by waiters 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, who will serve the dishes and remove the used dishes.

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

Conclusion.

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

Management functions in the restaurant business. Organization management is based on the general principles of the production management system. Management functions reveal the content of management as a process, reflect the type of management activity, job dutiesassigned to a specific structural unit or employee, the appointment of a specific management body. The main functions of management are common to all production and economic systems, refer to any object of management. They are needed to solve common tasks management and are typical for everything management decision.

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

Arrangement and selection of personnel. Personnel selection is very important for success in a restaurant. Further work will depend on how much the manager selects the staff correctly. The manager must understand exactly what type of candidates is needed for a stable workforce capable of achieving high end results. Recently, due to the increased demand 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 great attention to studying the work of managers in the restaurant business. Based on own experience and local practice, I would like to note that despite the large number of restaurants in Bishkek, there are very few restaurants where there are managers who comply with the requirements imposed on them

The catering service is a service for the preparation, sale and organization of 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 the organization of leisure.

Vegetable workshop.

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

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

1 - potato peeler

2 - product kit.

3 - washing bath

4 - table for cleaning

potatoes and root vegetables

5 - mobile shelving unit.

6 - vegetable cutting

7 - production table.

8 - table for cleaning

onions.

P
lan of the hot shop.

1 - electric stove PESM-4Sh 2 - electric frying pan SESM-0.5 3 - electric oven 4 - deep fryer. FESM-20 5 - 2-burner electric stove. 6 - insert for heating equipment 7 - electric food warmer MSESM-50. 8 - production table. 9 - universal drive PG-0.6 10 - table for installing small-scale mechanization equipment. 11 - cooled table SOESM-2. 12 - barbecue oven. 13 - mobile rack. 14 - food boiler KPE-100. 15 - electric boiler KRNE-100B. 16 - food boiler KPESM-60. 17 - mobile bath. 18 - refrigerating cabinet ШХ-0,4М. 19 - bain-marie counter for first courses. 20 - electric dispensing rack SRM 21 - dispensing rack. 22 - table with a built-in washing bath. 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 CH-0.15. 6- section-table with a cooled cabinet SOESM-2; 7- mobile shelving unit. 8- washing tub VM-2SM 9- machine for cutting boiled vegetables 10 - manual butter divider

The 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 shelving unit; 5 - universal drive PM-1.1; 6 - a meat grinder; 7 - an opaline cabinet; 8 - washing tub; 9 - refrigerating cabinet.

Attachment 1.

PLAN OF THE RESTAURANT "Arcadia"

1 - foyer. 2 - dressing room. 3 - security room. 4 - toilet rooms. 5 - bar, billiard room. 6 - hall. 7 - hot shop, 8 - shop for finishing semi-finished products, 9 - washing shop, 10 - cold shop, 11 - vegetable shop, 12 - warehouse premises, 13 - personnel premises and those premises, 14 - administration,

Bibliography.

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

Christopher Enerton-Thomas "Restaurant Business" - M, "Roskonsult" 1999.

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

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

Radchenko L.A. "Organization of production at public catering establishments", 2000.

Collection of recipes for dishes and culinary dishes of the national cuisines of the peoples of Russia. 1992

H. Riedel, “Bars and Restaurants. Service Technique ". 2002

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

INTRODUCTION

In market conditions, public catering was one of the first industries to take the path of transformation. The organizational and legal forms of the enterprise have changed, and private small enterprises have appeared. The network of canteens at industrial enterprises, student, school canteens, and food factories appeared.

The successful operation of the enterprise is ensured by the production of products and services that meet the needs of consumers. Public catering is an industry based on enterprises that are united by the unity of forms of organization of production, consumer services, but differ in type and specialization. The importance of the development of public catering is that:

· Provides workers with hot food during the working day;

· Due to the rational use of technology, raw materials, materials gives an economy of social labor;

· Allows children and educational institutions to balance rational nutrition.

More attention is paid to the mechanization of processes, the use of modern equipment, production automation, the use of high-performance equipment, especially in the centralized production of semi-finished products.

It is necessary to mechanize small enterprises, where the share of manual labor is a large percentage. In recent years, many small-capacity equipment has been produced.

Public catering is the most important link in the system of economic and social relations and is a branch of the national economy, the basis of which is made up of enterprises characterized by the unity of forms of organization of production and consumer services and differing in types and specializations.

Catering establishments perform three main tasks:

· Production of culinary products;

· Sale of culinary products;

· Organization of its consumption.

Public catering development:

· Gives a significant economy of social labor due to a more rational use of technology, raw materials and materials;

· Provides workers and employees with hot food during the working day, which increases their efficiency, preserves health.

· Makes it possible to organize a balanced balanced diet.

Despite the existing constraining factors for the development of public catering, consumer demand for products produced by public catering enterprises is gradually increasing.

The creation of the necessary conditions for satisfying the needs of people in good nutrition at the place of work, study, residence and recreation, improving the quality of service and providing additional services by public catering enterprises are the most important social and economic tasks of the state. In this regard, a set of measures aimed at the rational organization of a network of public catering enterprises, the construction of new enterprises and the reconstruction of existing ones, the introduction of advanced technologies and forms of service are of paramount importance.

The relevance of my analytical work "Organization of the work of a hot shop in FOP" I think is that raw materials, semi-finished products and finished products are supplied to public catering enterprises. Raw materials are products from which culinary products are produced according to the scheme: processing of raw materials - preparing dishes - selling. In order to carry out the entire process of processing, preparation and release of finished products, it is necessary to properly organize the work of production, especially the hot shop in accordance with the requirements. The hot shop is the main shop where the food preparation process is completed. In addition, hot drinks are prepared here and various dough products are baked here. From the hot shop, the dishes are delivered to the consumer for sale.

Therefore, in my work, all the covering issues of this topic are highlighted and an analysis is made on the Continental restaurant.

1. THEORETICAL BASIS OF ORGANIZATION OF A HOT SHOP FOR PUBLIC CABINETS

The main task of organizing production is to create conditions for the effective conduct of the technological process of cooking.

1.1 Structure of EPP production

In public catering, there are three forms of organization of production:

Production of products from the processing of raw materials to food preparation and its sale;

Preparation of semi-finished products and their sale;

organization of food consumption with little preparation for sale.

In other words, by the nature of the organization of production, enterprises with a complete and incomplete technological cycle are distinguished.

At enterprises with a complete technological process, the processing of products begins with the reception and storage of raw materials and ends with the sale of finished products. At enterprises with an incomplete technological process, due to the centralized receipt of semi-finished products, only their preparation and sale are carried out.

The premises of public catering establishments, depending on the type of enterprise, its capacity, the nature of production and the form of service, are combined into functional groups.

At catering establishments operating on raw materials, all premises are combined into the following functional groups: for receiving and storing products; for mechanical culinary processing of raw materials and the production of semi-finished products; for the production of culinary and confectionery products (flour products); for consumers; service, household and technical.

At catering establishments operating on semi-finished culinary products (pre-cooking enterprises), the premises are combined into the following functional groups: for receiving and storing food and semi-finished products; for cold processing of semi-finished products and processing of greens, fruits, berries and vegetables supplied to enterprises in the form of raw materials, as well as pickles; for the production of culinary and flour products; for consumers; service, household and technical.

The composition of production facilities depends on the type of enterprise, its capacity, the nature of the production process (it uses raw materials or semi-finished products) and the form of service.

Manufacturing facilities of enterprises working on raw materials include;

1 hot and cold workshop,

2 meat,

3 goose bird,

4 fish,

5 vegetable,

6 a room for flour products or a pastry shop,

7 washing tables and kitchen utensils,

8 room for cutting bread,

9 premises of the production manager.

The composition of the premises of enterprises operating on semi-finished culinary products differs in that instead of the meat and fish (meat and fish) shops, they provide a pre-preparation shop (for finalizing semi-finished products) and a greenery processing shop, as well as a washing semi-finished container.

When designing public catering enterprises, a number of requirements are imposed on production workshops, taking into account the requirements of the scientific organization of labor. Workshops should be located in separate rooms on the ground floors of the building (vegetable - not higher than the first floor) with the following orientation relative to the cardinal points: vegetable - to the east and south, the rest - to the north, north-east, north-west.

The workshops should not be walk-throughs, the only exception can be the departments of workshops connected by a sequential technological process, for example, if the confectionery department has kneading and baking departments, a finishing department, etc.

Production premises should be interconnected, as well as have convenient communication with a number of other premises.

Production areas should have natural light, with the exception of washing rooms and bread slicers.

Meat shop.Designed for processing meat (beef, lamb, pork) and the manufacture of culinary semi-finished products (large pieces, portions, small pieces, etc.). He should have convenient communication with the warehouse group, hot shop, culinary shop (if there is one at the enterprise).

In the meat shop, a line for processing poultry and offal can be separated. This workshop is equipped with mechanical, refrigeration and auxiliary (tables, baths) equipment, which is installed in accordance with the technological process of processing raw materials and the manufacture of semi-finished products.

The technological process of meat processing in workshops operating on raw materials is organized according to the scheme: defrosting of carcasses → washing and drying → division into cuts → deboning of cuts → trimming and stripping of parts → preparation of semi-finished products → placement in functional containers → cooling and short-term storage → transportation.

The technological process of processing poultry and by-products in the workshop is organized according to the scheme: singing → removal of heads, necks, legs, wings - evisceration → washing → draining → filling carcasses → preparation of semi-finished products → processing of offal → placing in functional containers → cooling and short-term storage → transportation; removal of inedible parts → soaking → drying → placing in functional containers → cooling and short-term storage → transportation.

Fish shop. Designed for processing fish, seafood and the manufacture of semi-finished products: special cut carcasses, portioned pieces, chopped mass products, fillets, sturgeon fish links.

The fish shops are located in one room on the measured floor of the building, taking into account the convenient communication with the fish storage chamber and the hot shop.

The fish shop is equipped with mechanical, refrigeration auxiliary equipment installed in relation to the technological process of fish processing and the manufacture of semi-finished products.

The technological process of fish processing in the shops is organized according to the following scheme: defrosting → cleaning from scales → removing fins, heads, entrails → washing → fixing → making semi-finished products → placing in functional containers → cooling and short-term storage → transportation.

Meat and fish shop. At enterprises operating on raw materials, with a relatively small amount of processed meat and fish, a meat and fish workshop is being designed, which is usually located on the first floor of the building, taking into account convenient communication with storage facilities and a hot workshop. Workplaces in the workshop are combined into lines for processing meat, poultry and offal, fish, equipped with the appropriate equipment - mechanical, refrigeration and auxiliary.

Vegetable workshop. Designed for processing potatoes, root vegetables, cabbage, seasonal vegetables, herbs and making semi-finished products: raw peeled potatoes, fresh peeled root crops and onions, peeled fresh white cabbage, processed roots and greens.

Vegetable workshops of relatively small capacity are designed on the ground floor in one room. It should be conveniently connected with the vegetable pantry, hot and cold workshops. Workplaces are allocated in the workshop for processing certain types of vegetables, equipped mainly with mechanical and auxiliary equipment. In addition, special equipment is used to facilitate the work of workers: tables for the final cleaning of potatoes and root crops, tables for peeling onions.

The technological process of processing vegetables includes the following operations: washing → cleaning → additional cleaning → sulfitation (potatoes) → slicing → placing in functional containers → cooling and short-term storage → transportation.

Cold shop.Designed at all catering establishments, regardless of their capacity, where there are halls for serving consumers.

The cold shop is designed for the preparation of cold dishes, snacks and desserts for sale in the halls, as well as culinary products for sale in culinary stores.

The cold shop should be designed on the ground floors of the building with windows facing the courtyard facade. The workshop is located on the same level with the halls. If the enterprise has several halls located on different floors, the workshops should be designed on the floor where the hall with the greatest number of seats is located. The finished culinary products are transported to other floors, equipped with dispensers, with a special lift (sometimes several cold shops are designed).

The shop should have convenient communication with other premises: washing canteen and kitchen utensils, with pre-cooking and processing shops (if the enterprise operates on semi-finished products) or meat, fish and vegetable shops (when the enterprise operates on raw materials), a cookery store and storage facilities.

In the cold shop, sections for the preparation of cold snacks and sweet dishes are equipped with production tables with refrigerated containers and slides. Refrigeration equipment (cabinets, low-temperature sections) are installed either in a separate line or in a line of production tables.

1.2 Organization of the hot shop

Hot shop. In the hot shop, products and semi-finished products are heat treated, broths are cooked, soups, sauces, side dishes, second courses are prepared, culinary flour products are baked - pies, pies, etc., used as a side dish for first courses, as well as heat treatment of products for cold and sweet dishes.

Semi-finished products from the milestones are sent to the hot shop. Therefore, the hot shop is positioned in such a way that it has convenient communication with the cold shop and is adjacent to the distribution, as well as to the washing table and kitchen utensils.

If the enterprise has several halls located on different floors, then in this case the hot shop can be located on the same floor with the main hall, which has the largest number of seats. In the rest of the halls, finished products are delivered by lifts and hoisting lifts, and they are heated during distribution with the help of food warmers.

Important in organizing the work of the hot shop is the specialization of its workers in the development of certain types of dishes. The most widespread specialization is the preparation of first courses. Therefore, the hot shop is divided into two sections - soup and sauce.

Depending on the form of service, the hot shop should have a convenient connection with the food distribution areas.

When servicing by waiters, the workshops adjoin directly to the dispensing room, while self-serving - to the halls on the area of \u200b\u200bwhich the dispensing lines are placed.

Mechanical equipment, both in cold and hot shops, should be located taking into account the convenient maintenance of all technological lines.

1.3 Production program of the enterprise

Manufacturing program.For shops of procurement enterprises and enterprises working on raw materials, the production program is a set of assortment and quantity of semi-finished products, culinary or confectionery products produced during the main shift for pre-cooking enterprises and for further heat treatment in the culinary department.

The initial data for determining the range and consumption of raw materials are the values \u200b\u200bof the capacity of the workshop, expressed by the amount of processed raw materials per day or shift.

Yield rates and waste are indicated in the Collection of recipes for dishes or in GOSTs and OSTs for one or another raw material.

The production program of the shops of public catering enterprises is: for the pre-preparation shop - the totality of the assortment of semi-finished products and their quantity in pieces or kilograms; for cold and hot shops - a set of assortment of dishes and culinary products and their quantity, sold per day.

Mode of operation.It is recommended that the work of the shops of procurement enterprises be organized mainly in two shifts with a stepped schedule for starting work. In some cases, workshops can work in three shifts. Technological calculations are carried out on the main shift, in which 60% of all products are processed and produced.

The mode of operation of the shop of preparatory enterprises depends on the mode of operation of the hall of the catering enterprise and the timing of the sale of manufactured semi-finished products, dishes and culinary products.

When establishing the operating mode of the workshop, it should be borne in mind that work in it should begin 2 - 3 hours before the opening of the hall and end simultaneously with the closure of the hall (hot and cold shops) or 2-3 hours before it closes (pre-preparation and other shops).

To carry out the required technological operations, the developed workshop is equipped with technological and auxiliary equipment and labor.

The number of workers in the shop is calculated according to the time norms:

t is the standard time for the manufacture of a unit of the product, min;

T is the duration of the shift, h;

λ is the coefficient taking into account the growth of labor productivity.

According to production rates (for confectionery, procurement and culinary shops):

H in - the rate of production of one worker per working day of normal productivity, pcs.

Times and production rates are given in the relevant literature.

1.4 Hot shop equipment. Basic requirements for creating optimal conditions in the workshop

The work of the hot shop, like other production sites, largely depends on the correct organization of workplaces, their equipping with the appropriate equipment.

Large enterprises are equipped with technological lines for the preparation of first and second courses, sauces, side dishes. The equipment is arranged in three parallel lines: in the middle of the workshop, heating equipment is installed in one line, and on both sides of it, workplaces are equipped to prepare products for heat treatment. On a specially equipped line, products for the first courses are processed, on the other - for the second courses, sauces and side dishes.

Technological calculation of equipment comes down to the choice of types and determination of the required number of pieces of equipment to perform certain operations, the time of its operation and the utilization rate.

The number and parameters of the equipment are calculated according to the production program of the workshop, and the analysis of technological schemes.

The volume of refrigerating chambers for the products to be filled is determined by the area of \u200b\u200bfunctional shelving, containers and other storage devices. Based on the capacity of the product, the number of functional containers is calculated. Racks or containers are selected for a certain number of containers. The total area of \u200b\u200ball containers and racks in the plan, multiplied by the area utilization factor η, determines the total area of \u200b\u200bthe refrigerating chamber F (m 2). Η \u003d 2.22 for chambers with an area of \u200b\u200b0.8 m 2, η \u003d 1.82 for chambers with an area of \u200b\u200bup to 12 m 2, η = 1.61 for chambers with an area of \u200b\u200bmore than 12 m 2. The height of the chambers h is taken to be 2 m.

Refrigeration equipment is selected based on the analysis of equipment catalogs.

Heating equipment.

The range of heating equipment is determined by the composition of technological operations for the projected enterprise. For carrying out technological processes the equipment for cooking is intended: boilers, autoclaves; for frying: pans, stoves, deep fryers; for steam cooking: steam ovens; for baking: ovens; for thermal storage: food warmers, hot showcases.

The calculation of the amount of equipment is determined for the busiest working hour of the enterprise. The minimum number of pieces of equipment for various technological operations is determined by the number of simultaneously sold dishes prepared on this equipment for the most loaded hour with the possibility of storage at the temperature of the vacation or rapid heating.

Equipment in production workshops.

When placing equipment in production workshops and premises, it is necessary to ensure the sequence of various stages of the technological process:

The selection of equipment for various production departments of a catering enterprise is carried out on the basis of the production program of this enterprise, which consists of a settlement menu for the hall, home delivery of meals, an assortment of culinary products for a culinary store, if any at this enterprise.

The calculation of the number of individual types of equipment can be pronounced by a process engineer, mechanical engineer, using a textbook on the design of public catering establishments or approximate standards for the technical equipment of public catering establishments developed by the All-Russian Institute of Nutrition in 1995. You can also use the order of the USSR Ministry of Trade No. 153M dated July 30, 1986.

In catering establishments, various methods of placing equipment are used, of which the most common is its installation against the walls (wall) or in the middle of the workshop (island). The use of a particular technique depends on the nature of the production and the area of \u200b\u200bthe workshop. The equipment should be arranged in one or two adjacent lines. To avoid protrusions, equipment with the same width and height should be installed in each line (with the exception of ovens). Such equipment is called modular (width - 800 mm, height - 850 mm). In foreign catalogs, the sizes of the modules may be different.

Modular equipment ensures the creation of optimal conditions in working area... The linear arrangement of this equipment allows it to be equipped with local ventilation hoods.

Taking into account the requirements of the organization of labor, compliance with safety measures and industrial sanitation, a certain width of aisles in production workshops is established:

1 between the technological lines of heating equipment - 1.5 m;

2 between the end of the process line and the heating equipment and the line of the dispensing equipment - 1.5 m;

3 between the technological line of the heating and auxiliary (production tables, baths) equipment - 13 m;

4 between the wall (partition) and the line of technological equipment from the side of workplaces - 1.0 m;

5 between the mechanical equipment and the wall - 0.4 m;

6 between individual pieces of mechanical equipment - 0.7m;

7 between the dishwasher (service side) and the wall - 1 m.

In addition, it is necessary to use the data of albums of thermal, mechanical, refrigeration equipment and catalogs of commercial and technological equipment, which indicate the mounting distances from equipment to walls or to other equipment for various placement options.

Installation binding of equipment. It determines the location of the points of entry of communications (electricity, gas, steam, hot and cold water, drainage into the sewer) to the technological equipment. For this purpose, the installation plan indicates the distances from the entry points to two building structures (walls, columns, partitions) located perpendicular to each other. In addition, all parameters of the supplied communications are indicated: the number of phases and current power, the diameter of the hot and cold water pipelines, the height of the connections from the clean floor. When applying the entry points of communications, it is also necessary to take into account the recommended distances from the entry points to the edges of the equipment. Only installed heating, refrigeration, mechanical and auxiliary equipment is applied to the assembly plan.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. Arrangement of equipment is linear-group, allowing it to be placed according to technological processes. Auxiliary equipment is installed in independent lines, located parallel to the lines of heating equipment.

To create the necessary working conditions for workers, the temperature regime in the production premises is of great importance. So, in the blank shops, the air temperature should not exceed 16-18 ° C, and in the hot shop - 22-25 ° C. Special ventilation systems must ensure the removal of superheated air, vapors and waste gases. For this, exhaust mechanical ventilation and supply and exhaust are installed. With exhaust ventilation, stale air is removed from the premises by a fan, and fresh air enters through the pores of the walls or specially left channels and holes in the walls and coverings, as well as through the ventilation inlet grilles. With supply and exhaust ventilation, separate fans are installed in the premises, causing movement and exchange of air, or ventilation supply and exhaust installations, installations are equipped when air is supplied and removed through channels made of tin, brick or plastic, and its inflow is regulated by means of grilles. Such an installation consists of ducts and fans, and air is sucked in by means of a system equipped with cleaning and humidifying devices, heaters.

The production premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks, as well as stoves, boilers and other equipment. When constructing a sewerage system, it is planned to quickly remove wastewater. Bathtubs, sinks, washbasins are equipped with hydraulic seals to prevent the penetration of sewage odors.

2. STUDY OF THE ORGANIZATION OF THE HOT WORK IN THE ELITE RESTAURANT - CLUB "CONTINENTAL"

.1 Characterization of a restaurant as a type of POP

Restaurant "Elite Club" "Continental" -public catering enterprise with a wide range of complex dishes, including customized and branded ones, wine - vodka, tobacco and confectionery, with an increased level of service in combination with leisure activities. The restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure. Some restaurants specialize in national cuisine.

Restaurant complex "Continental. It is based on the use of a modern level of organization of production, fast and high quality service, the use of a wide range of food and drinks offered to guests. The assessment is based on personal observations of guests: according to entries in the book of reviews and suggestions.

The main service of the restaurant is the restaurant catering service, which provides a service for the production, sale and organization of consumption of a wide range of dishes and products of our own production, purchased goods, including wine and vodka products. Other services:

· Provision of sleeping rooms;

· Providing banquets of varying complexity;

· Provision of telephone communication;

· Provision of services for calling a taxi for restaurant visitors;

· Sale of branded tableware souvenirs;

· Guaranteed storage of personal belongings, bags; parking of personal cars in an organized parking lot.

The Continental restaurant offers a menu with a free choice of dishes. The menu contains specialties and national dishes.

The restaurant has a separate wine list. The main assortment of this wine list is the list of alcoholic beverages, mainly vintage wines. Additionally, the wine list includes beer, soft drinks, tobacco.

The list of the wine list contains the name of the drink in Russian and english language... Additionally, there are explanations for the respective names of the wines. For example, indicate the place of growing grapes, the place of bottling wine, the most famous regions (Rioja, Burgundy, Bordeaux wines).

The wine list contains the names of drinks, the capacity of the bottle, the price for the entire capacity of the bottle, as well as the capacity for tap. Some expensive wines in the restaurant are not sold on the bottle, therefore, in the wine list, opposite the name of the drink, only the capacity of the bottle and the price for it are indicated. As well as the menu, the wine list has the same corporate logo.

Service in this enterprise is carried out with the help of waiters and bartenders, who were selected initially on the basis of picky and serious requirements.

The Continental restaurant has two halls: one for 30 seats, and the other for 50. The interior of the two halls is made in the same style, using pastel-vanilla tones. In addition to the walls being painted in vanilla tones, light chiffon fabrics of coffee-creamy shades were additionally used in the frame of the window openings.

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of its quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, it is of great importance for the correct organization of the technological process at this public catering enterprise that the chefs comply with the norms for the investment of raw materials in accordance with the approved recipes.

2.2 Analysis of the location and organization of the hot shop in the restaurant "Continental"

In this restaurant, a workshop structure of production is organized, working on raw materials and semi-finished products. As a result, the restaurant has a pre-preparation vegetable shop and pre-preparation ( hot, cold). Technological lines are organized in each workshop. A technological line is a production area equipped with the necessary equipment for a specific technological process.

Hot shop work organization.

The hot shop is the main working area of \u200b\u200bthe catering enterprise, where the technological process of cooking is completed.

In the restaurant, the hot shop has a convenient connection with the vegetable shops and butcher shop, with storage facilities and a convenient connection with the cold shop, sales area and washing kitchen utensils.

From the hot shop, the dishes are delivered to the consumer for sale. Therefore, the hot shop is located on the same floor with the sales area, which has the largest number of seats.

The workplaces of the hot shop in a restaurant have their own characteristics in accordance with the type of enterprise, its capacity, the nature of the operations performed, and the range.

Workplaces are located along the technological process.

When organizing the workplace, these human structures were taken into account.

When organizing a cook's workplace, the optimal condition is the distance from the floor to the top shelf of the table, on which a 1750 mm stock of dishes is placed.

The microclimate of the designed hot shop complies with the standards:

temperature does not exceed 23 ° C

humidity - 60-70%

the slab area is 45-50 times less than the floor area.

The hot shop starts working 2 hours before the opening of the trading floor.

2.3 Range of products processed in a hot shop

An assortment of culinary products is a list of dishes, drinks, culinary and confectionery products sold at a catering enterprise and designed to satisfy consumer needs. When forming the range of culinary products, take into account:

· Type of enterprise, class (for restaurants, bars), specialization;

· Contingent of those who eat;

· Technical equipment of the enterprise;

· Qualification of personnel;

· Rational use of raw materials;

· Seasonality of raw materials;

· A variety of types of heat treatment;

Labor intensity of dishes, etc.

The assortment of dishes corresponds to different types of enterprises. So, restaurants are characterized by a wide assortment of all groups of dishes (appetizers, soups, second, sweet dishes, confectionery), mostly complex preparation, including customized and branded ones.

Dishes of the hot shop meet the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical conditions and are developed according to technical instructions and maps, technical - technological maps in compliance with the Sanitary Rules for public catering establishments.

Menu "BUSINESS LUNCH"

"Donskoy"

1. Fresh cabbage salad 150 gr.

2. Borsch with donuts 250/30

Escalope, fried potatoes 160/100

Lemon tea 150

"Home"

1. "Home" salad 150

2. Home-style noodles 250

Rump steak with rice 160/100

Lemon tea 15

"Favorite"

1. Salad "Spicy" 150

2. Broth with meatballs 150/100

Kiev cutlet with potatoes 120/100

Lemon tea 150

"Delicacy"

1. Delicacy salad 150

2. Assorted meat solyanka 250

Beefsteak "appetizing" with vegetables 170/100

Oriental coffee 100

When compiling this type of menu (Appendix 1), a variety of dishes and culinary products were selected by types of raw materials (fish, meat, poultry, vegetables) and by culinary methods (boiled, stewed, fried, stewed, baked). Equally important in each specific case is a garnish that is correctly matched to the main product.

2.4 Analysis of the production program of the restaurant

The production program of the hot shop is based on the assortment of dishes sold through the sales area, i.e. according to the offered types of menu, both free choice and business lunch.

To fulfill the production program in a restaurant, the calculation of the quantity of the product is not carried out by the calculation method in accordance with the daily plan - the menu in accordance with the formula:

Q \u003d q * n / 1000, (2.1)

Q - weight of a product of this type in kg by gross and net weight;

n is the number of dishes sold per day;

q - the rate of filling the product for one dish (from the Collection of technological standards in grams).

In the Continental restaurant, no calculations are made to determine the amount of raw materials consumption. And in a simplified form, there is a bill of materials consumption with the optimal amount of stocks of products, which is compiled on the basis of the removed balances by the end of each shift. It looks like a table:

Table 2.1 Summary sheet of raw materials consumption.

Product name	Product weight
	Gross, kg
Grapes
Oranges
Wheat, rye bread
Sturgeon
Beef
Beef tongue
Boiled chicken
Sturgeon balyk
Sweet curd mass
Sweet pepper
Fresh champignons
Canned berries in syrup
Wheat flour
Potatoes
Seasonings in assortment
Rice groats

The entire list of raw materials and products is about 70 items.

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of its quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, it is of great importance for the correct organization of the technological process at this public catering enterprise that the chefs comply with the norms for the investment of raw materials in accordance with the approved recipes.

The basis for calculating the number of products is the production program of the enterprise.

Type of products entering the enterprise: raw materials, semi-finished products, frozen semi-finished products. Depending on the initial product, the product consumption rates, the output of the semi-finished product and the finished product are determined. The calculation is based on the consumption rate of raw materials, semi-finished products per serving. The working moment of the calculation is presented in tables in the form (table 2.2.).

Table 2.2 Summary table for calculating raw materials.

Name of the product, semi-finished product	Name of dish, product						Total, kg
	Baked shrimps		Julienne with mushrooms		Cheese sticks / omelet
	Norm prod per 1 p, g	Total number	Norm prod per 1 p, g	Total number	Norm prod per 1 p, g	Total number
Raw frozen shrimp
Potatoes
Butter
Fresh porcini mushrooms
Wheat flour

2.5 Calculation of the number of workers in the hot shop

The number of employees is calculated using the formula:

Ν \u003d Σ Α / 3600 * Τcm * λ, (3.13)

where ΣΑ is the total number of person - seconds;

Τ - duration of the shift per hour;

Ν calc \u003d Ν * Κ cm, (3.14)

where Ν is the number of employees;

Κ - shift factor \u003d 1.62

Table 3.18 Calculation of workers in the hot shop

Name of dishes	Number of meals per day	Time rate per second	Number of person - seconds
Ukha Rostov
Broth with meatballs
Noodle soup
Solyanka sb meat
Boiled pike perch
Pike perch in batter
Fillet "Donskoe"
Pike perch in the village
Fried sturgeon
Sturgeon stuffing
Escalope with tomato
Chop cutlet
Rump steak
Steak
Beef with prunes
Lula - Kebab
Kiev cutlet
Cutlet nat. Chur
Beef stroganoff
Red sauce
Boiled potatoes
Fried potatoes
Potato. Puree
Hawaiian rice
Steamed vegetables
Mushrooms in sour cream
Baked mushrooms
Mazuriki
Chicken Julienne

Ν settlement \u003d 2 people per shift. In the Continental restaurant, these calculations correspond to the number of cooks working in the hot shop, i.e. 2 people per shift.

In total, two chefs are assigned to the hot shop when placing an order, but one of them helps in cooking and in the cold shop. In total, there are three chefs in the restaurant per shift and one kitchen worker who cleans vegetables, cleaning industrial premises (sanitizing floors, ovens and kitchen utensils).

Washers and kitchen helpers are part of the production team.

The complexity of the work is carried out depending on the category.

2.6 Schedule of the start of work of production workers

A properly developed and observed work and rest regime at the enterprise ensures an increase in labor productivity, an improvement in the quality of products, and reduces industrial injuries. In order to establish the work schedule at the projected enterprise, a timetable for starting work is drawn up. When scheduling employees (cooks) to start work, the effective working time is calculated at the beginning.

Table 2.3 Schedule of the start of work of production workers

									Break time per shift
1 2 3 4 5 6 7 8	1st brigade: Ivanov V.A. Petrov S.A. Galchenko N.S. Brovkin L.I. 2 brigade: Donin R.V. Kislova E.M. Serova R.I. Ruslanova I.R. Head pro - vom: Tkachenko N.I.			9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 V V V V 9 00 -17 00	V V V V 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -17 00	9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 V V V V 9 00 -17 00	V V V V 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -17 00	9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 V V V V V	2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min

This enterprise uses a two-team start-up schedule. With this schedule, two brigades are organized, the same in size and composition. Employees work every other day (rest for a day), the break during the work shift is 2 hours 30 minutes. According to this schedule, both production workers and employees of the trading floor work. Only HR employees work on a line schedule. This schedule provides for the simultaneous arrival and departure of management workers (director, accounting department, production manager), who work 8 hours a day.

2.7 Analysis of the hot shop workstation equipment

The equipment for the hot shop was selected according to the norms of equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats, operating mode, maximum load of the trading floor, and forms of service.

To organize the cook's workplace, tables are used, equipped with an individual exhaust device. Workplaces are equipped with equipment, tools.

The hot shop operation process consists of:

The cook gets acquainted with the menu, then receives the necessary products, selects the dishes. Of the dishes used:

· Boilers for cooking and stewing meat dishes with a capacity of 20 - 50 liters;

· Pots with a capacity of 1-10 liters;

· Saucepans;

· Baking sheets;

· Frying pans.

Workplaces are organized by type of heat treatment, and equipment is used:

· Kitchen stoves of various brands;

· Production tables;

· Mobile shelving;

· Deep fryers.

The equipment is grouped taking into account the performance of operations and is placed in an island way, since the cook performs several operations. So, for example, heating equipment is installed in a group in the center of the room, which allows chefs to come up from all four sides when preparing dishes.

The selection of equipment according to the standards of equipment is carried out in accordance with this type of projected enterprise.

Table 2.4 Name of the hot shop equipment used in the restaurant

	Equipment identification		Equipment dimensions	Technical specifications.
	Refrigeration equipment: Medium temperature refrigerated cabinet OASIS 500			Used for food storage
	Electrical equipment: ORIGINAL overturning pan FCV4EDS combi steamer		68x82x87 70x50x50	For a large amount of preparation of fried, stewed dishes Universal equipment
	Non-mechanical equipment: Custom table SR - 3/1200 Ventilation hoods ZVN - 1200/800 Washing bath for hands Wall kitchen shelf PPK - 1200 Table dial scales VTs - 3 Electronic VE - 5		120x60x87 125x80x53 53x53x87 120x40x60 34x24x47 55x32x40	Table with bottom shelf. Has a wall-mounted design Exhaust ventilation system Made of stainless steel Dial

The location of the equipment in terms of production shops has the maximum layout in a combination of installation and repair.

The layout of the technological equipment satisfies the safety during its operation.

public catering restaurant equipment

3. CONCLUSIONS AND PROPOSALS FOR IMPROVING THE ORGANIZATION OF PRODUCTION OF THE RESTAURANT "CONTINENTAL"

Catering establishments have the following requirements for the layout of premises:

1. The mutual arrangement of the main groups of premises provides the mildest connections between them without crossing the flow of visitors and service personnel, crossing clean and used dishes.

2. The layout of retail premises is carried out in the direction of the movement of visitors.

All production and storage facilities should not be end-to-end. The entrance to the retail premises should be located from the street; from the side of the utility yard, the entrance to the production and household premises.

The layout of all, groups of premises must meet the requirements of SNiPA, sanitary and fire safety requirements.

The Continental restaurant does not meet all of the above requirements. It contains the following inconsistencies:

1. Air from the hot shop enters the hall with the bar counter.

2. The flow of dirty used tableware from the sales area enters through one common service exit to the production.

The production area of \u200b\u200bthe restaurant consists of a usable area and aisle area.

The height of the premises is 3.3 m. The walls are tiled to a height of 1.8 m. The floors are covered with waterproof tiles. The microclimate in the premises (temperature, humidity, air velocity) is provided for optimal. The temperature in the refrigeration shop is set at 16-18 ° C, air humidity 60-70%. Microclimate hot shop complies with standards: temperature does not exceed 23 ° C; humidity - 60-70%; the slab area is 45-50 times less than the floor area.

Workplaces in the production departments of a restaurant have their own characteristics in accordance with the type of enterprise, its capacity, the nature of the operations performed, and the range.

The area of \u200b\u200bthe workplace satisfies the rational placement of equipment and tools.

Workplaces are located partially along the technological process.

When organizing the cook's workplace, the optimal conditions were taken into account, which have a distance from the floor to the top shelf of the table, on which a supply of dishes for 1750 mm is located. Thus, it allows a cook with an average height of 160 - 165 cm to get the necessary items and equipment for work.

Tables in production workshops are installed of the same type, with lower shelving shelves. The tables are arranged according to the wall and island principle, so that the viewing angle is 18 °. On average, the viewing angle was at the enterprise for the storage and cooling of semi-finished products, refrigerators are installed.

To create favorable working conditions for employees, a general exchange supply and exhaust ventilation is provided in the hot shop. In addition, local ventilation with umbrellas and their dimensions of 1200 x 800 mm is installed in the shop above the heating equipment of 35 ER 36 electric furnaces.

The production premises are provided with cold and hot water and sewerage. Water is supplied to baths, sinks. When constructing a sewerage system, it is planned to quickly remove wastewater. Bathtubs, sinks, washbasins are equipped with hydraulic seals to prevent the penetration of sewage odors.

For the operation of electric motors of technological equipment in the restaurant, electrical network 380/220 V with solidly grounded neutral. During the operation of the equipment, workers can be energized only during phase breakdown on the case. Therefore, it is provided for the grounding of metal cases of equipment, which are usually not energized.

The organization of production has both positive and negative characteristics.

The positive aspects include:

1 compliance with production and technological discipline;

2 compliance with health and safety standards;

Full compliance of production personnel with the requirements of GOST 28-1-05;

Compliance with all legal norms in the preparation of documentation related to the turnover and purchase of the necessary raw materials;

Providing a full range of nutritious food.

However, despite the positive aspects, there are also flaws in the organization of the technological process:

The hot shop is a single space, partially divided into workplaces, in accordance with the separation of technological processes. Thus, it reduces the total area of \u200b\u200bthe workshop, which is thus not entirely comfortable for two people. To improve working conditions, it is advisable to differentiate workplaces according to the following types: a table with the necessary equipment for cutting raw and boiled vegetables; a table with the necessary equipment and utensils for the preparation of semi-finished products from unleavened dough (dumplings, dumplings, pies, etc.)

Despite the presence of a ventilation system, the process of supplying fresh air to the kitchen takes place in difficult conditions, since the window available in the workshop is located in a wall remote from the main workplace. And only the hood is available as air supply. To solve this problem, in addition to the hood in the kitchen, it is necessary to install an air conditioner, which will help maintain the proper temperature in the room and improve the work process.

When preparing dishes fried by the main method, more than 10 servings, from various types of raw materials, in the hot shop there are often not enough pans for pans, and there are only 12 pieces and those for at least 4 servings each. Because of this, cooks have to use one pan with repeatedly calcined oil several times in order to save raw material consumption. In addition to all this, each chef, when working, uses mainly only his own, in their opinion, a convenient knife. At the same time, violating all requirements for sanitation and hygiene. Therefore, I propose to revise the entire list of available inventory and utensils, which must be supplemented with missing ones.

There is no convenient connection and separation of sinks for two types of dishes (dining room and kitchen). Dirty, used dishes are washed in the same room as the kitchen utensils. Therefore, in accordance with such requirements, it is necessary to make separate sinks for kitchen and tableware.

The restaurant uses a lot of chopped herbs when preparing dishes. Therefore, I propose to purchase a device for cutting greens.

And also for the rational organization of labor, it is necessary to supplement the staff with workers in order to get more profit for the manager and the enterprise as a whole. Since the lack of full-time staff suffers and the culture of service, especially when serving banquets over 50 people.

In accordance with modern methods of product sales promotion own production, purchased goods and services in a restaurant, you must apply various merchandising techniques:

1. aesthetic design of dishes, cocktails, mixed drinks;

2. an exhibition of ready-made dishes (beautifully decorated desserts, etc.) or photographs of these dishes in the decoration of the hall, stand and other prominent places;

The introduction of new methods of serving dishes.

Conclusion

The topic of this final analytical work is the organization of the hot shop in a public catering enterprise.

The purpose of the graduate work was to develop certain recommendations for the identified shortcomings in the enterprise. To achieve this goal, the following tasks were solved:

1. Task 1 - the study of theoretical material on the organization of the work of production and the hot shop as a whole at public catering enterprises according to various literary sources. In the course of solving this problem in the first section, the following issues were considered:

· Structure of EPP production;

· Production program of the enterprise;

· Hot shop equipment.

Task 2 - study and analysis of the organization of the hot shop in the restaurant Elite - Club "Continental". In the course of solving the second problem, in the second section, on the basis of the material collected during the undergraduate practice, a range of issues corresponding to those analyzed on the basis of the first section was highlighted, including the characterization of the restaurant as a type of enterprise, the organization of the work of the shop during preparation and sale products. The issue of equipping a hot shop and providing working conditions for production workers in general and others has been analyzed.

Task 3 - on the basis of the second main section, I made conclusions about the work of production and the activities of the enterprise. The conclusions revealed both positive and negative aspects of the organization of the restaurant production. Based on the results of the presented conclusions, a number of proposals were made to improve the organization of production of the Continental restaurant. Accordingly, the following proposals were made:

1. to carry out the division of jobs by types of technological processes;

2. install a more powerful supply and exhaust ventilation or install an automatic air conditioner in the hot shop;

Purchase additionally: equipment (vegetable cutter, food processor), kitchen utensils and inventory;

In accordance with sanitary requirements, make separate sinks for kitchen and tableware;

For the rational organization of labor, it is necessary to supplement the staff with workers in order to obtain more profit for the manager and the enterprise as a whole. As the service culture suffers from the lack of staff;

Monitor and timely provide the company with all types of raw materials and other materials for the smooth operation of the restaurant.

The introduction of these proposals at the initial stage will increase the total cost of the enterprise, however, over time, there will be a significant increase in the efficiency of the organization of service activities and its problems in the Continetal restaurant, the culture of customer service will grow, new customers will appear, which ultimately will entail the growth of such important economic indicators such as total turnover and net profit of the enterprise.

Bibliography

1. "Organization of production at a public catering enterprise" L.A. Radchenko Rostov - on - Don Phoenix 2007

... "Technology of production of public catering products" Furs A.P. "Economics" Moscow 1999

... "Organization of production and service at a public catering enterprise" T.V. Shlenskaya, Yu.I. Ulitina. Part 1. Moscow 2004.

... "Labor protection in the food industry, catering and trade" Yu.M. Burashnikov 2003

... "Sanitation and hygiene of public catering" TP Trushina Rostov - on - Don Phoenix 2000

... "Waiter - bartender" Tutorial... V.A. Baranovsky. “Let's lie. Shk. ", 2006.

... "Service at public catering establishments" L.A. Radchenko Rostov - on - Don Phoenix 2007

... “Rules for the production and sale of products (services) of public catering. 1993 year

GOST 50764 - 2007 "Catering services".

SanPiN 42 - 123 - 4117 - 86 “Sanitary rules. Conditions and terms of storage of highly perishable products. "

11.L.S. Kucher, L.M. Shkuratov "Restaurant business in Russia", a textbook for secondary specialized educational institutions, ed. "Business Literature", Moscow, 2002

12. V.G. Fedtsov "Culture of restaurant service" Uch. allowance. 2008 year

Territory requirements.To fulfill the established sanitary standards in the work of public catering enterprises, it is necessary to comply with the hygienic requirements for the territory of the enterprise.

The choice of the building site is of great importance. The site must be dry, on an elevated, level place, at least 1 km from landfills and at least 100 m from enterprises that pollute the atmospheric air and soil.

The territory of the catering enterprise must be kept clean: in winter it must be cleared of snow, in summer it must be watered.

Requirements for the layout and arrangement of premises.All premises of a public catering enterprise, depending on the purpose, are divided into production (kitchen, cold shop, procurement shops: meat, fish, vegetable; confectionery shop, distributor, washing kitchen utensils); trade (hall, dishwasher, service room, buffet, bread slicer, premises for the vacation of meals at home, sales of semi-finished products, an entrance hall, a wardrobe, a lobby, a toilet with a washbasin); warehouse (cold rooms, warehouses for dry food, vegetables, linen, inventory); administrative and household (director's office, accounting, rooms for waiters, sanitary facilities for staff, linen, wardrobe, showers).

The layout of all premises should be rational, contribute to the correct organization of labor, meet sanitary requirements for the maintenance of the enterprise and better service for consumers.

In accordance with the sanitary and hygienic requirements, the planning of the premises must ensure the consistency and accuracy of technological processes, as well as the shortest path for the passage of raw materials from the moment of their receipt to the release of finished products.

The intersection of flows of raw materials, semi-finished products and finished products, dirty and clean dishes should not be allowed in order to exclude contamination of food with microbes and the possibility of food infectious diseases and food poisoning.

The area of \u200b\u200ball premises is determined depending on the type, capacity and number of seats in the hall of the catering establishment.

Industrial premisesmust be located on ground floors that provide normal natural lighting for workshops. According to sanitary standards, the area of \u200b\u200bproduction premises should include an area free from equipment, which is 5.5 m2 per worker. The height of the premises should be at least 3-3.3 m.

At enterprises working on raw materials, all procurement shops (vegetable, meat, fish) are located between the warehouse and the hot shop. This contributes to the observance of the flow of the technological process, ensuring the shortest path of movement of raw materials and semi-finished products and reducing the possibility of additional contamination of products with microbes.

The meat shop is located in a row of procurement shops. Its device must ensure the sequence of the technological process of meat processing, from defrosting carcasses to the preparation of semi-finished products.

Considering the different sanitary conditions of meat, semi-gutted poultry, offal with high humidity, it is necessary to provide for separate processing lines.

The fish shop is located next to the meat one. In small enterprises, fish processing according to sanitary standards is allowed in the meat and fish shop, but with mandatory separate lines for processing meat and fish. In the fish shop, as in the meat one, the sequence of processing raw materials and preparing fish semi-finished products with the allocation of jobs for the preparation of fish cutlet mass should be strictly observed. In the workshop, refrigeration cabinets are required.

The hot shop (kitchen) is equipped near the cold shop and the dispenser, clearly distinguishing between the soup and sauce sections. In the hot shop, the technological process of food preparation is completed, therefore, the sanitary and hygienic state of the finished food depends on the correct organization of this shop.

To ensure the consistent execution of the technological process, and, consequently, to improve the quality of dishes, it is considered most rational to install sectional modular equipment in the workshop, consisting of a number of electric heating devices (stoves, boilers, pans, ovens, etc.) , which are located in one sequential line. A common ventilation suction is mounted above the equipment.

Such equipment saves production space and improves working conditions, reducing unnecessary movements and reducing the physical workload of cooks. It increases the sanitary condition of the prepared food and the shop as a whole by reducing the path of movement of products, the sequence of technological operations.

Taking into account the high temperature, humidity and air pollution (acrolein, carbon dioxide) of the hot shop, it should be equipped with supply and exhaust ventilation, which ensures normal working conditions for cooks and the microclimate of adjoining premises.

The cold shop produces products that are not heat-treated during the cooking process. Therefore, increased sanitary requirements are imposed on the design of the workshop.

In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the blank workshops, as close as possible to the hot workshop and the distribution room. For the same purpose, the workshop delimits workplaces for the preparation of meat, fish, vegetables, sweet dishes and sandwiches, since these dishes are prepared from raw products and heat-treated products with different sanitary conditions.

The confectionery shop is located isolated from all production facilities, protecting its products from bacterial contamination. For the same purpose, in the shop itself, a clear delimitation of technological operations is envisaged, highlighting separate rooms: a pantry for a daily supply of raw materials with a refrigerating chamber and a food preparation department; room for cleaning oil; a room for processing eggs with a compartment for preparing egg mass with refrigeration equipment for storing it; premises for dough preparation with a section for sifting flour; compartment for cutting dough and baking; department for preparation of finishing semi-finished products (syrups, lipstick, jelly); department for preparation of cream with refrigeration equipment; a confectionery finishing room with a refrigerator; storage room for packaging materials; washing of intrashop containers and large inventory; washing and sterilizing confectionery bags, tips, small inventory; room for washing and drying returnable containers; expedition of confectionery products with a refrigerator for cream products.

The layout of these premises should correspond to the sequence of the technological process for the preparation of confectionery products and exclude the possibility of counter or intersecting flows of raw materials and finished products.

Washing kitchen utensils are placed next to the hot shop and equipped with washing baths with hot and cold water supply, racks for storing dishes.

Requirements for finishing the premises.The decoration of the premises of catering establishments is of great hygienic importance and must meet certain requirements. The interior decoration of the premises should be without unnecessary architectural details to avoid dust accumulation.

For the finishing of industrial, warehouse and household premises, materials are used in light colors, waterproof with a smooth, easy-to-clean surface. Ceilings are usually covered with glue whitewash, walls at a height of 1.8 m are laid out with ceramic tiles or synthetic materials or coated with oil paint. Window frames and doors are painted with light-colored oil or enamel paint. The floors are lined with metlakh tiles.

The hall and administrative premises are decorated with beautiful, modern, easy-to-clean materials (wood, plastic, li-noleum, glue and oil paint).

The walls of the halls in dining rooms are usually painted in calm warm colors or trimmed with synthetic materials, while in restaurants and cafes they are faced with valuable wood species, chipboards. To reduce noise, the walls and ceilings are trimmed with sound-absorbing perforated plates, covered with a refractory compound, which are easy to clean. The floors in the halls should be flat, non-slip, moisture resistant. In dining rooms, the floors are often covered with plastic, linoleum, and in restaurants and cafes, floors are used for floors covered with uncolored varnish, synthetic carpets of a single color or roll materials based on synthetic resins.

Requirements for water supply, sewerage, heating, microclimate, ventilation and lighting.Water supply to public catering enterprises is carried out from a centralized water supply network, and in the absence of a water supply system - from an artesian well or a mine well with water supply to all production facilities.

The quality of drinking water must meet the requirements of GOST “Drinking water. Hygienic Requirements and Quality Control ”.

To supply the enterprise with hot water, a special hot water supply network is installed. Hot water is supplied through mixers to all sinks, industrial and washing baths, showers. Its temperature should not be lower than 75 ° С, and for washing dishes - not lower than 90 ° С. Hot water is not used for cooking, as it does not meet sanitary requirements.

Sewerage is of great epidemiological importance for organizing the cleaning of public catering enterprises from domestic and fecal wastewater. It must meet certain sanitary requirements.

To prevent the formation and ingress of harmful substances into the air of industrial premises, it is necessary to: strictly observe the technological processes of cooking; ensure complete combustion of fuel in gas stoves, coal-fired devices, wood-fired; it is recommended to equip workplaces where flour, powdered sugar, etc. are sifted with a local hood.

Heating must ensure the air temperature in the premises of public catering establishments in accordance with hygienic standards. The most favorable air temperature for humans is considered to be 18-20 ° C with a relative humidity of 40-60% and an air velocity of 0.3 m / s.

The most perfect and hygienic is the low pressure central water heating with a radiator temperature of no more than 85 ° C. In catering establishments, it is recommended to install smooth-walled heating devices that can be easily cleaned of dust.

Ventilation of premises contributes to the improvement of the microclimate in production, which affects the working conditions, preservation of health and increased efficiency of personnel.

Artificial lighting should be bright enough.