Radchenko L.A. Organization of production at catering establishments
PLAN.
Introduction.
Characteristics of the enterprise.
Organization of supply and warehousing of the restaurant.
Technological documentation for production.
Scientific organization of labor.
Organization of production.
Description of the event.
Conclusion.
Bibliography.
Introduction.
Food is the basis of human life. How a person eats depends on his health, mood, and ability to work. Therefore, human nutrition is not only his personal, but also a public matter.
Catering establishments are equipped with mechanical, refrigeration and heating equipment with gas, electric and steam heating. In this regard, the technologist must know the equipment of catering establishments and other technical disciplines. Equally important for a technologist is knowledge of the economics of catering. It is impossible to achieve high labor productivity, improve the culture of service without knowing the basics of organizing public catering.
Development of public catering:
provides significant savings in social labor due to a more rational use of technology, raw materials, materials;
provides workers and employees with hot food during the working day, which increases their efficiency and maintains health;
makes it possible to organize a balanced rational diet in children's and educational institutions.
Improving the efficiency of public catering is based on the principles of intensification of production common to the entire national economy - achieving high results at the lowest cost of material and labor resources.
1. Characteristics of the enterprise.
In accordance with GOSTR 50761-95 “Catering services. General requirements” certain requirements are imposed on catering services. The catering service is the result of the activities of enterprises and individual entrepreneurs to meet the consumer's needs for food and leisure activities.
Restaurant "Arcadia" belongs to the restaurants of the "upper" class. The hall is designed for 150 seats. (restaurant plan appendix 1)
The structure of the building includes: a trading floor, a billiard room, a bar, industrial premises, administrative premises, warehouses, amenity premises for personnel, and technical ones.
The production facilities include; hot shop, cold shop, semi-finished products finishing shop, vegetable shop, kitchenware washing, tableware washing.
The office of the director, the accounting department, the office of the head of production are classified as administrative premises.
Amenity facilities include a locker room for staff, a shower room and toilet rooms.
Technical premises include ventilation, switchboard, heating unit.
The restaurant "Arcadia" has a light neon sign, at the entrance to the restaurant there is a foyer. The foyer includes: wardrobe, toilet rooms, security post.
The trading floor has a stage and a dance floor in front of it.
The interior of the hall is designed in blue-green tones. When decorating the hall, modern materials were used, as well as wood and fabrics. Superior furniture in accordance with the interior of the restaurant, the tables have a soft coating. Chairs are soft with armrests.
Exquisite and original decorative elements (lamps, draperies, paintings, etc.) are used to decorate the hall and premises for consumers.
Restaurant "Arcadia" offers everything that fans of billiards need:
First-class tournament level billiard tables;
Magnificent interior;
Quiet, calm atmosphere conducive to a good game;
A cozy bar with a wide range of spirits and delicious homemade food;
Discounts for regular customers.
To create an optimal microclimate in the restaurant there is an air conditioning system.
Restaurant "Arcadia" is a public catering enterprise that provides consumers with a wide range of complex dishes, mainly on individual orders, as well as wine, vodka, tobacco and confectionery. A high level of service is combined with the organization of recreation for visitors.
Leisure services include:
organization of musical services;
organization of concerts, programs, variety shows.
The Arcadia Restaurant organizes receptions, family celebrations, banquets, and themed parties.
Visitors are served by waiters, head waiters, bartenders, meals and drinks are prepared by highly qualified chefs. The attendants have uniforms and shoes of a single sample.
In the Arcadia Restaurant, visitors are provided with lunches (business lunch) and dinners.
The restaurant has a convenient road access and secure parking.
2. Organization of supply and warehousing of the restaurant.
In the Arcadia restaurant, a forwarder delivers products. To provide the enterprise with food products, it is necessary to solve the following tasks:
What to buy;
How much to buy;
From whom to buy;
Under what conditions to buy;
In addition, you need:
Enter into a contract;
Monitor the execution of the contract;
Arrange delivery;
Organize warehousing and storage.
These tasks are solved by the supply department of the restaurant. It works independently, performing its functions defined above. The company has a list of suppliers from which products are constantly purchased, as well as purchases are made in the markets and wholesale depots.
The compiled list of suppliers is analyzed on the basis of special criteria. Often they are limited by the price and quality of the supplied products, as well as the reliability of supplies.
Other criteria to consider when choosing a supplier include:
Remoteness of the supplier from the consumer;
Terms of execution of orders;
Organization of quality management at the supplier;
The financial position of the supplier, its creditworthiness, etc.
Delivery of products is carried out in a centralized and decentralized way.
Centralized delivery of goods to enterprises is carried out by the forces and means of suppliers. With centralized delivery, the enterprise is relieved of the need to have its own transport.
With decentralized delivery, the export of goods from suppliers is provided directly by the enterprise itself, using its own transport.
Transport plays an important role in the movement of goods.
Drivers of transport and the forwarder in the process of movement of goods must ensure:
Safety of cargo during transportation;
Timely delivery of cargo;
Compliance with the rules of loading and transportation of cargo;
Efficient use of vehicles.
In the restaurant "Russian meal" for each vehicle intended for the transport of products, there is a sanitary passport issued by the institutions of the sanitary and epidemiological service.
Acceptance of goods in a catering enterprise is an important part of the technological process. Acceptance is carried out in two stages.
Products are received in quantity and quality. The first stage is preliminary. Acceptance of products by quantity is carried out according to waybills, invoices, by recalculating containers, weighing. If the goods arrived in good packaging, in addition to checking the gross weight, the company has the right to require opening the container and checking the net weight. The second stage is final acceptance. The net weight and the number of trade units are checked simultaneously with the opening of the container. The tare weight is checked simultaneously with the acceptance of the goods.
If a shortage is detected, a unilateral act is drawn up on the identified shortage, this product is stored separately, its safety is ensured and the supplier is called. After the final acceptance, an act is drawn up in 3 copies.
Simultaneously with the acceptance of goods by quantity, the goods are also accepted by quality.
Acceptance of goods by quality is carried out organoleptically (by appearance, color, smell, taste). At the same time, compliance with standards, TU is checked. Certificates or certificates of quality are attached to transport documents.
In order to ensure the uninterrupted operation of production facilities for the sale of products in a sufficient range, taking into account consumer demand, commodity stocks are necessary.
Non-perishable products (flour, sugar, cereals) - 8-10 days
Perishable products (meat, fish, poultry) - 2-5 days
Stocks of milk bread should not exceed a one-day sale.
3. Technological documentation for production.
The main stage of planning is the preparation of a menu plan. The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.
To the main factors that must be considered when compiling the menu. These include: an approximate range of products recommended for public catering establishments, depending on the type and type of ration provided, the availability of raw materials and its seasonality.
By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.
The hallmark of a restaurant is its menu, i.e. a list of snacks, dishes, drinks (with price and output) available for sale during the entire opening time.
The word menu comes from the French "menu" and means a schedule of dishes and drinks for breakfast, lunch and dinner, as well as a list of dishes for receptions and other types of service.
All dishes on the menu are listed in the sequence corresponding to the order of eating. The order of listing dishes should correspond to the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily.
Reducing the number of items of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and signature dishes in the menu.
When compiling the menu, a variety of snacks, dishes should be achieved both in terms of types of raw materials (fish, vegetables, meat), and in terms of culinary processing (boiled, poached, fried, stewed, baked), as well as the correct combination of garnish with the main product.
When compiling the menu, the taste of food, the external design of dishes are taken into account. It should also be borne in mind that taste harmony should be achieved in dishes by combining various components with each other.
The next factor taken into account when compiling the menu is the seasonality of consumption. It is known that dishes rich in fats and proteins are in great demand in winter, and in summer the demand for cold dishes, vegetables and fresh fruits increases.
Many consumers visit cafes every day at lunchtime, so the menu should be diversified not only for a given day, but also for the days of the week.
When selecting side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product.
Meals and snacks included in the menu must be available throughout the day of work.
It should also be borne in mind that consumers with children often visit cafes during the daytime. Therefore, the menu should include dishes in the amount of half portions or special dishes for children.
In the menu, all snacks and dishes are arranged in the following order: from less spicy to more spicy, from poached to boiled, fried to stewed.
Menu types differ from each other in the selection of dishes offered and the price structure.
A la carte menu. This type of menu offers a choice in each type of dish, with each dish being priced separately. Dishes from such a menu, chosen by visitors, are prepared to order.
Table d'hôte menu. This type of menu offers a small selection of dishes and is priced by the total amount per person for the entire menu.
A typical example of such a menu is a "business breakfast" (business lunch) at reasonable prices, which includes three or four types of dishes. The visitor pays a set price for the entire lunch or breakfast.
Table d'hot menus are very popular on holidays such as New Year's Eve.
A la part menu - guests make a reservation and are served at a certain period of time. It is used more often in resort hotels.
"Buffet" - this is a wide selection of dishes with free access, this method of service increases the throughput of the hall, speeds up the service process.
A cyclic menu is a group of menus for a certain period of time. This type of menu is mainly used in stationary institutions, such as hospitals, sanatoriums, etc.
The cyclic menu aims to diversify the range of dishes for consumers and service personnel, as well as to guarantee the nutritional value of a whole group of people in order to maintain health.
4. Scientific organization of labor.
The scientific organization of labor in public catering, as in other industries, must solve three main tasks: economic, psychophysiological and social.
The solution of the economic problem assumes the most complete use of technology, materials, raw materials, and ensures an increase in the efficiency of production and labor.
The solution of the psychophysical problem involves the creation of favorable working conditions at the enterprise that contribute to the health of workers, reduce fatigue and increase working capacity.
The solution of the social problem ensures the all-round development of a person, contributes to the transformation of labor into a vital necessity, brings up responsibility for the results of one's labor.
These tasks are interconnected and should be solved in a complex. Without solving the psychophysical problem and social problems, economic problems will not be solved.
NOT distinguishes the following main directions.
development and implementation of rational forms and division and cooperation of labor;
improving the organization and maintenance of workplaces;
introduction of advanced techniques and methods of work;
improvement of working conditions;
training and advanced training of personnel;
rationalization of work and rest regimes;
strengthening labor discipline;
improvement of labor regulation.
5. Organization of production.
The restaurant "Arcadia" has a variety of shops specializing in the types of processed raw materials and manufactured products: a shop for the completion of semi-finished products, a vegetable shop, a hot shop, and a cold shop. Warehouse, container, sanitary facilities.
Shops are subdivided into: procurement (workshop for finalizing semi-finished products, vegetable); pre-cooking (hot, cold).
A production line is organized in each workshop - a production site equipped with the necessary equipment for a specific technological process.
In the preparation shops of the restaurant, mechanical processing of meat, fish, poultry, vegetables is carried out and semi-finished products are produced to supply the hot shop of their enterprise with them.
In the Arcadia Restaurant, they mainly work on semi-finished products, so the processing of meat, poultry, offal and fish is concentrated in one workshop (semi-finished products refinement workshop), as well as the processing of all vegetables.
Cold shop.
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. Products used for cooking are not subjected to secondary heat treatment before release, therefore, strict sanitary requirements must be observed in the workshop: products used for cooking must be stored in refrigerated cabinets or chambers at a temperature not exceeding 6-8 degrees; utensils and utensils must be marked and used for their intended purpose; In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc. should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and distribution of cold dishes (10-14 gr.).
Hot shop.
The hot shop is the main shop of the enterprise, in which the technological process of cooking is completed: the heat treatment of products and semi-finished products, the cooking of broths, the preparation of soups, sauces, side dishes, second courses, and the heat treatment of products for cold and sweet dishes are carried out. The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.
Hot shop dishes produced at the Arcadia restaurant comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.
The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.
The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric frying pans, electric fryers, refrigerated cabinets, production tables and racks.
Vegetable shop.
The vegetable shop has a convenient connection with the cold and hot shops, where the production of finished products is completed.
The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting.
Equipment for a vegetable shop is selected according to equipment standards, depending on the type and capacity of the enterprise. The main equipment is production tables, tables for peeling potatoes, washing baths, vegetable undercarriers.
Workplaces are equipped with tools, inventory for performing certain operations.
In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is installed in the course of the technological process
The work of the vegetable shop is organized by the head of production.
Semi-finished product refinement shop.
The Arcadia Restaurant has a shop for the refinement of semi-finished products, which the company receives from industrial and procurement enterprises in the form of meat in large pieces, fish of a special cut, chilled and frozen, carcasses of chickens and chickens.
Separate workplaces are organized in the workshop for the refinement of meat semi-finished products, semi-finished products from poultry, fish.
From the equipment in the workshop for finalizing semi-finished products, a universal drive PM-1.1 is installed with a set of machines for loosening, chopping meat and performing other operations. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile racks are installed in the workshop.
In the Arcadia Restaurant, according to the production program, large-sized semi-finished products are cut into portions, small-sized and chopped. The workplace is equipped with a production table, on which I lay a cutting board, set dial scales.
By-products are delivered to the enterprise in the form of raw materials and a separate place for their processing is provided in the workshop for the preparation of semi-finished products.
A separate workplace has also been organized for the processing of poultry coming from industry. The preparation of semi-finished products from poultry is carried out at the workplace, where washing baths and a production table are used.
Given the specific smell of fish products, the preparation of portioned semi-finished products is carried out on separate production tables. In addition to separate equipment, separate tools, containers, cutting boards marked for fish processing are distinguished.
Table grinders are used in the semi-finished products processing workshop.
In the workshop, cooks of 4 and 5 categories perform the work. For their work, cooks report to the head of production or the foreman.
Washing kitchen utensils.
Washing of kitchen utensils is designed for washing stove-top utensils (boilers, pans, baking sheets, etc.), kitchen and cutting equipment, tools.
The washing room should have a convenient connection with the production shops (cold, hot). In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting are installed.
6. Description of the event.
Banquet buffet for 30 people.
Banquet buffets are usually held by organizations when it is necessary to receive a large number of people in the same area of the banquet hall in a limited time; each participant during the banquet has the opportunity to approach any guest for a conversation, independently take the snacks and drinks he likes; invitees can leave the banquet at any time. As a rule, a banquet-buffet is organized from 18:00 to 20:00 and lasts 1-1.5 hours.
No chairs are placed at this banquet. Guests eat and drink while standing at the tables or, having taken a snack, move away from the table. The menu includes cold and hot appetizers, dessert and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in rolls; gastronomic products are cut in such a way that they can be eaten without a knife.
Before receiving guests, the restaurant hall is decorated with fresh flowers. They are covered with flannel and covered with green banquet tablecloths, in harmony with the color of the walls. On all tables, the tablecloths are lowered to the same length at a distance of 1-2 cm from the floor to hide the table legs, and the corners of the tablecloths are taken inward at a right angle.
Additional and auxiliary tables are set as banquet tables (with descent). The lights are dimmed, soft music plays. The decoration is fresh wildflowers in low vases.
At a buffet banquet with waiter service for business negotiations, the number of waiters is taken at the rate of one waiter for 15 people. Therefore, to serve 30 guests, 2 waiters will be required to serve dishes and clean up used dishes.
The waiters in the hall, standing at the tables, pour drinks, lay out dishes, snacks. Due to the fact that not all guests can immediately come to the table, the main attention of the waiters should be given to guests standing on the sidelines or at additional tables, offering them drinks and snacks.
During the entire service, waiters keep order on the table, take away used dishes, bottles, replenish serving items, empty or replace ashtrays in a timely manner.
For a banquet-buffet, we use standard restaurant tables 1250x800mm in the amount of 5 pcs. at the rate of 1 p / m for 6-8 people. Compiled in the form of the letter P. And also, in addition to the buffet tables, we use tables 500x500 in the amount of 4 pcs. installed against the walls and one utility table for stocks of tableware, cutlery, glasses, napkins.
Conclusion.
The success of a catering business depends on many factors. Like any complex system, a nightclub begins with the intent of its creator and ends with control and its functioning. In my work, I considered, in my opinion, the most important factors influencing success in the restaurant business. These factors are:
Functions of management in the restaurant business. Organization management is based on the general principles of the production management system. The management functions reveal the content of management as a process, reflect the type of management activity, job responsibilities assigned to a specific structural unit or employee, and the appointment of a specific management body. The main functions of management are common to all production and economic systems, they apply to any object of management. They are necessary for solving general management problems and are typical for the entire management decision.
The structure of the management system of a public catering enterprise. A properly designed management system structure for any public catering enterprise simplifies and frees the manager from a number of functions for which there are qualified specialists. The structure of the management system is fixed in the organizational charts of the management structure, staffing tables, provisions on structural divisions, job descriptions.
Placement and selection of personnel. Recruitment is essential to the success of a restaurant. Further work will depend on how correctly the manager selects the staff. The manager must know exactly what type of candidates are needed for a stable workforce capable of achieving high end results. Recently, due to the increased demands of visitors, restaurants are trying to improve the quality of food preparation and service. Accordingly, the needs of restaurants in highly qualified personnel are increasing.
Functions of managers. In this work, I paid much attention to the study of the work of managers in the restaurant business. Based on my own experience and local practice, I would like to note that despite the large number of restaurants in Bishkek, there are very few restaurants where there are managers who comply with the requirements placed on them
The catering service is a service for the preparation, sale and organization of the consumption of dishes and products of complex manufacture of all main groups from various types of raw materials, purchased goods and wine and vodka products, provided by qualified production and service personnel in conditions of an increased level of comfort in combination with leisure activities.
Vegetable shop.
A vegetable shop is organized at an enterprise with a large and medium capacity.
The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop must have a convenient connection with the cold and hot workshop.
The range and quantity of products depends on the production program of the enterprise. The equipment for the workshop is selected according to the equipment standards, depending on the capacity of the enterprise.
P 
lan vegetable shop.
1 - potato peeler
2 - podvarnik.
3 - washing bath
4 - cleaning table
potatoes and root vegetables
5 - mobile rack.
6 - vegetable cutting
7 - production table.
8 - cleaning table
onion.
P 
hot shop lan.
1 - electric stove PESM-4Sh 2 - electric frying pan SESM-0.5 3 - electric frying cabinet 4 - deep fryer. FESM-20 5 - electric stove with 2 burners. 6 - insert for heating equipment 7 - electric food warmer MSESM-50. 8 - production table. 9 - universal drive PG-0.6 10 - table for installation of small-scale mechanization. 11 – cooled table SOESM-2. 12 - barbecue oven. 13 - mobile rack. 14 - food boiler KPE-100. 15 - KRNE-100B electric boiler. 16 - food boiler KPESM-60. 17 - mobile bath. 18 - refrigerating cabinet ShKh-0.4M. 19 - food warmer counter for first courses. 20 – electric distributing stand СРСМ 21 – distributing stand. 22 - a table with a built-in washing tub. 23 - sink.
Cold shop plan.
1- cold cabinet ШХ-0.8; 2- cold cabinet ШХ –0.6 3- production table. 4 - section-table with a refrigerated cabinet and a slide SOESM-3 5 - low-temperature counter SN-0.15. 6 - section-table with refrigerated cabinet SOESM-2; 7- front-moving rack. 8 - washing bath VM-2SM 9 - machine for cutting boiled vegetables 10 - manual oil divider
Plan of the workshop for the completion of semi-finished products.
A - Meat processing area C - Poultry processing area
B - fish processing area.
1 - bathtub with sides; 2 - cutting chair; 3 - production table; 4 - mobile rack; 5 - universal drive PM-1.1; 6 - meat grinder; 7 - scorch box; 8 - washing bath; 9 - refrigerator.
Appendix 1.
PLAN OF THE RESTAURANT "Arcadia"
1 - foyer. 2 - dressing room. 3 - security room. 4 - toilet rooms. 5 - bar, billiard room. 6 - hall. 7 - hot shop, 8 - semi-finished products refinement shop, 9 - washing, 10 - cold shop, 11 - vegetable shop, 12 - storage facilities, 13 - staff and technical premises, 14 - administration,
Bibliography.
Korshunov N.V. “Organization of service in a restaurant” M, higher school 1976.
Christopher Enerton-Thomas "Restaurant business" - M, "Rosconsult" 1999
Usov V.V. “Organization of service in a restaurant” - Moscow. “High School” 1990
Anosova M.M., Kucher L.S. "Organization of production at catering establishments", 1985
Radchenko L.A. "Organization of production at 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
3. Technological documentation for production.
The main stage of planning is the preparation of a menu plan. The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.
To the main factors that must be considered when compiling the menu. These include: an approximate range of products recommended for public catering establishments, depending on the type and type of ration provided, the availability of raw materials and its seasonality.
By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.
The hallmark of a restaurant is its menu, i.e. a list of snacks, dishes, drinks (with price and output) available for sale during the entire opening time.
The word menu comes from the French "menu" and means a schedule of dishes and drinks for breakfast, lunch and dinner, as well as a list of dishes for receptions and other types of service.
All dishes on the menu are listed in the sequence corresponding to the order of eating. The order of listing dishes should correspond to the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily.
Reducing the number of items of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and signature dishes in the menu.
When compiling the menu, a variety of snacks, dishes should be achieved both in terms of types of raw materials (fish, vegetables, meat), and in terms of culinary processing (boiled, poached, fried, stewed, baked), as well as the correct combination of garnish with the main product.
When compiling the menu, the taste of food, the external design of dishes are taken into account. It should also be borne in mind that taste harmony should be achieved in dishes by combining various components with each other.
The next factor taken into account when compiling the menu is the seasonality of consumption. It is known that dishes rich in fats and proteins are in great demand in winter, and in summer the demand for cold dishes, vegetables and fresh fruits increases.
Many consumers visit cafes every day at lunchtime, so the menu should be diversified not only for a given day, but also for the days of the week.
When selecting side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product.
Meals and snacks included in the menu must be available throughout the day of work.
It should also be borne in mind that consumers with children often visit cafes during the daytime. Therefore, the menu should include dishes in the amount of half portions or special dishes for children.
In the menu, all snacks and dishes are arranged in the following order: from less spicy to more spicy, from poached to boiled, fried to stewed.
Menu types differ from each other in the selection of dishes offered and the price structure.
A la carte menu. This type of menu offers a choice in each type of dish, with each dish being priced separately. Dishes from such a menu, chosen by visitors, are prepared to order.
Table d'hôte menu. This type of menu offers a small selection of dishes and is priced by the total amount per person for the entire menu.
A typical example of such a menu is a "business breakfast" (business lunch) at reasonable prices, which includes three or four types of dishes. The visitor pays a set price for the entire lunch or breakfast.
Table d'hot menus are very popular on holidays such as New Year's Eve.
A la part menu - guests make a reservation and are served at a certain period of time. It is used more often in resort hotels.
"Buffet" - this is a wide selection of dishes with free access, this method of service increases the throughput of the hall, speeds up the service process.
Cyclic menu is a group of menus for a certain period of time. This type of menu is mainly used in stationary institutions, such as hospitals, sanatoriums, etc.
The cyclic menu aims to diversify the range of dishes for consumers and service personnel, as well as to guarantee the nutritional value of a whole group of people in order to maintain health.
4. Scientific organization of labor.
The scientific organization of labor in public catering, as in other industries, must solve three main tasks: economic, psychophysiological and social.
The solution of the economic problem assumes the most complete use of technology, materials, raw materials, and ensures an increase in the efficiency of production and labor.
The solution of the psychophysical problem involves the creation of favorable working conditions at the enterprise that contribute to the health of workers, reduce fatigue and increase working capacity.
The solution of the social problem ensures the all-round development of a person, contributes to the transformation of labor into a vital necessity, brings up responsibility for the results of one's labor.
These tasks are interconnected and should be solved in a complex. Without solving the psychophysical problem and social problems, economic problems will not be solved.
NOT distinguishes the following main directions.
development and implementation of rational forms and division and cooperation of labor;
improving the organization and maintenance of workplaces;
introduction of advanced techniques and methods of work;
improvement of working conditions;
training and advanced training of personnel;
rationalization of work and rest regimes;
strengthening labor discipline;
improvement of labor regulation.
5. Organization of production.
The restaurant "Arcadia" has a variety of shops specializing in the types of processed raw materials and manufactured products: a shop for the completion of semi-finished products, a vegetable shop, a hot shop, and a cold shop. Warehouse, container, sanitary facilities.
Shops are subdivided into: procurement (workshop for finalizing semi-finished products, vegetable); pre-cooking (hot, cold).
A production line is organized in each workshop - a production site equipped with the necessary equipment for a specific technological process.
In the preparation shops of the restaurant, mechanical processing of meat, fish, poultry, vegetables is carried out and semi-finished products are produced to supply the hot shop of their enterprise with them.
In the Arcadia Restaurant, they mainly work on semi-finished products, so the processing of meat, poultry, offal and fish is concentrated in one workshop (semi-finished products refinement workshop), as well as the processing of all vegetables.
Cold shop.
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. Products used for cooking are not subjected to secondary heat treatment before release, therefore, strict sanitary requirements must be observed in the workshop: products used for cooking must be stored in refrigerated cabinets or chambers at a temperature not exceeding 6-8 degrees; utensils and utensils must be marked and used for their intended purpose; In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc. should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and distribution of cold dishes (10-14 gr.).
Hot shop.
The hot shop is the main shop of the enterprise, in which the technological process of cooking is completed: the heat treatment of products and semi-finished products, the cooking of broths, the preparation of soups, sauces, side dishes, second courses, and the heat treatment of products for cold and sweet dishes are carried out. The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.
Hot shop dishes produced at the Arcadia restaurant comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.
The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.
The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric frying pans, electric fryers, refrigerated cabinets, production tables and racks.
vegetable shop.
The vegetable shop has a convenient connection with the cold and hot shops, where the production of finished products is completed.
The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting.
Equipment for a vegetable shop is selected according to equipment standards, depending on the type and capacity of the enterprise. The main equipment is production tables, tables for peeling potatoes, washing baths, vegetable undercarriers.
Workplaces are equipped with tools, inventory for performing certain operations.
In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is installed in the course of the technological process
The work of the vegetable shop is organized by the head of production.
Semi-finished product refinement shop.
The Arcadia Restaurant has a shop for the refinement of semi-finished products, which the company receives from industrial and procurement enterprises in the form of meat in large pieces, fish of a special cut, chilled and frozen, carcasses of chickens and chickens.
Separate workplaces are organized in the workshop for the refinement of meat semi-finished products, semi-finished products from poultry, fish.
From the equipment in the workshop for finalizing semi-finished products, a universal drive PM-1.1 is installed with a set of machines for loosening, chopping meat and performing other operations. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile racks are installed in the workshop.
In the Arcadia Restaurant, according to the production program, large-sized semi-finished products are cut into portions, small-sized and chopped. The workplace is equipped with a production table, on which I lay a cutting board, set dial scales.
By-products are delivered to the enterprise in the form of raw materials and a separate place for their processing is provided in the workshop for the preparation of semi-finished products.
A separate workplace has also been organized for the processing of poultry coming from industry. The preparation of semi-finished products from poultry is carried out at the workplace, where washing baths and a production table are used.
Given the specific smell of fish products, the preparation of portioned semi-finished products is carried out on separate production tables. In addition to separate equipment, separate tools, containers, cutting boards marked for fish processing are distinguished.
Table grinders are used in the semi-finished products processing workshop.
In the workshop, cooks of 4 and 5 categories perform the work. For their work, cooks report to the head of production or the foreman.
Washing kitchen utensils.
Washing of kitchen utensils is designed for washing stove-top utensils (boilers, pans, baking sheets, etc.), kitchen and cutting equipment, tools.
The washing room should have a convenient connection with the production shops (cold, hot). In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting are installed.
6. Description of the event.
Banquet buffet for 30 people.
Banquet buffet organizations are usually carried out when, in a limited time, it is necessary to receive a large number of people in the same area of \u200b\u200bthe banquet hall; each participant during the banquet has the opportunity to approach any guest for a conversation, independently take the snacks and drinks he likes; invitees can leave the banquet at any time. As a rule, a banquet-buffet is organized from 18:00 to 20:00 and lasts 1-1.5 hours.
No chairs are placed at this banquet. Guests eat and drink while standing at the tables or, having taken a snack, move away from the table. The menu includes cold and hot appetizers, dessert and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in rolls; gastronomic products are cut in such a way that they can be eaten without a knife.
Before receiving guests, the restaurant hall is decorated with fresh flowers. They are covered with flannel and covered with green banquet tablecloths, in harmony with the color of the walls. On all tables, the tablecloths are lowered to the same length at a distance of 1-2 cm from the floor to hide the table legs, and the corners of the tablecloths are taken inward at a right angle.
Additional and auxiliary tables are set as banquet tables (with descent). The lights are dimmed, soft music plays. The decoration is fresh wildflowers in low vases.
At a buffet banquet with waiter service for business negotiations, the number of waiters is taken at the rate of one waiter for 15 people. Therefore, to serve 30 guests, 2 waiters will be required to serve dishes and clean up used dishes.
The waiters in the hall, standing at the tables, pour drinks, lay out dishes, snacks. Due to the fact that not all guests can immediately come to the table, the main attention of the waiters should be given to guests standing on the sidelines or at additional tables, offering them drinks and snacks.
During the entire service, the waiters keep order on the table, take away used dishes, bottles, replenish serving items, empty or replace ashtrays in a timely manner.
For a banquet-buffet, we use standard restaurant tables 1250x800mm in the amount of 5 pcs. at the rate of 1 p / m for 6-8 people. Compiled in the form of the letter P. And also, in addition to the buffet tables, we use tables 500x500 in the amount of 4 pcs. installed against the walls and one utility table for stocks of tableware, cutlery, glasses, napkins.
Conclusion.
The success of a catering business depends on many factors. Like any complex system, a nightclub begins with the intent of its creator and ends with control and its functioning. In my work, I considered, in my opinion, the most important factors influencing success in the restaurant business. These factors are:
Functions of management in the restaurant business. Organization management is based on the general principles of the production management system. The management functions reveal the content of management as a process, reflect the type of management activity, job responsibilities assigned to a particular structural unit or employee, and the appointment of a specific management body. The basic functions of management are common to all production and economic systems, and apply to any object of management. They are necessary for solving general management problems and are typical for the entire management decision.
The structure of the management system of a public catering enterprise. A properly designed management system structure for any public catering enterprise simplifies and frees the manager from a number of functions for which there are qualified specialists. The structure of the management system is fixed in the organizational charts of the management structure, staffing tables, provisions on structural divisions, job descriptions.
Placement and selection of personnel. Recruitment is essential to the success of a restaurant. Further work will depend on how correctly the manager selects the staff. The manager must know exactly what type of candidates are needed for a stable workforce capable of achieving high end results. Recently, due to the increased demands of visitors, restaurants are trying to improve the quality of food preparation and service. Accordingly, the needs of restaurants in highly qualified personnel are increasing.
Functions of managers. In this work, I paid much attention to the study of the work of managers in the restaurant business. Based on my own experience and local practice, I would like to note that despite the large number of restaurants in Bishkek, there are very few restaurants where there are managers who comply with the requirements placed on them
The catering service is a service for the preparation, sale and organization of the consumption of dishes and products of complex manufacture of all main groups from various types of raw materials, purchased goods and wine and vodka products, provided by qualified production and service personnel in conditions of an increased level of comfort in combination with leisure activities.
Meat and fish shop
Vegetable shop.
A vegetable shop is organized at an enterprise with a large and medium capacity.
The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop must have a convenient connection with the cold and hot workshop.
The range and quantity of products depends on the production program of the enterprise. The equipment for the workshop is selected according to the equipment standards, depending on the capacity of the enterprise.
Plan of the vegetable shop.
1 - potato peeler
2 - podvarnik.
3 - washing bath
4 - cleaning table
potatoes and root vegetables
5 - mobile rack.
6 - vegetable cutting
7 - production table.
8 - cleaning table
onion.
Bibliography
Bibliography.
Korshunov N.V. “Organization of service in a restaurant” M, higher school 1976.
Christopher Enerton-Thomas "Restaurant business" - M, "Rosconsult" 1999
Usov V.V. “Organization of service in a restaurant” - Moscow. “High School” 1990
Anosova M.M., Kucher L.S. "Organization of production at catering establishments", 1985
Radchenko L.A. "Organization of production at 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
MINISTRY OF EDUCATION OF THE RUSSIAN FEDERATION
GOUNPO PL №19
Territory requirements. To comply with 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 a place for building is of great importance. The site must be dry, on an elevated, level place, at least 1 km away from landfills and at least 100 m from enterprises that pollute the atmospheric air and soil.
The territory of a public catering establishment should be kept clean: in winter it should be cleared of snow, in summer it should 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 ones (kitchen, cold shop, preparation shops: meat, fish, vegetable; confectionery shop, distributing, washing kitchen utensils); trade (hall, washing tableware, service room, buffet, bread slicer, premises for taking home meals, selling semi-finished products, an entrance hall, a cloakroom, a vestibule, a toilet with a washbasin); warehouse (refrigerators, warehouses for dry products, 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 proper organization of work, meet sanitary requirements for the maintenance of the enterprise and better customer service.
In accordance with sanitary and hygienic requirements, the layout of the premises should ensure the consistency and accuracy of technological processes, as well as the shortest path for the passage of raw materials from the moment they are received to the release of finished products.
Crossing 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 foodborne infectious diseases and food poisoning.
The area of all premises is determined depending on the type, capacity and number of seats in the hall of the catering establishment.
Industrial premises must be located on the ground floors, providing normal natural lighting of the workshops. The area of industrial premises, according to sanitary standards, 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 operating on raw materials, all procurement workshops (vegetable, meat, fish) are placed between storage facilities and a hot shop. This contributes to compliance with the flow of the technological process, ensuring the shortest path for the 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 blank shops. Its device must ensure the sequence of the technological process of processing meat, from defrosting carcasses to preparing semi-finished products.
Taking into account the different sanitary conditions of meat, half-gutted poultry, offal with high humidity, it is necessary to provide separate lines for their processing.
The fish shop is located next to the meat shop. In small enterprises, the processing of fish according to sanitary standards is allowed in the meat and fish workshop, but with mandatory separate lines for processing meat and fish. In the fish shop, as well as in the meat shop, one should strictly observe the sequence of processing raw materials and preparing fish semi-finished products with the allocation of jobs for the preparation of fish cutlet mass. The workshop must provide refrigerated cabinets.
The hot shop (kitchen) is equipped near the cold shop and the dispensing room, clearly delimiting the soup and sauce departments. In the hot shop, the technological process of cooking is completed, therefore, the sanitary and hygienic state of the finished food depends on the proper organization of this shop.
To ensure the consistent implementation of the technological process, and therefore, to improve the quality of dishes, it is considered the most rational to install sectional modular equipment in the workshop, consisting of a number of electrothermal devices (stoves, boilers, frying pans, ovens, etc.) , which are located in one serial 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 load of cooks. It improves the sanitary condition of the food being prepared and the workshop as a whole by reducing the path of movement of products, the sequence of technological operations.
Taking into account the increased 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 adjacent premises.
The cold shop produces products that are not subjected to heat treatment 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 procurement workshops, as close as possible to the hot workshop and the distributing one. For the same purpose, workplaces are delimited in the workshop for the preparation of meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw and heat-treated products with different sanitary conditions.
The confectionery shop is located in isolation from all production facilities, protecting its products from bacterial contamination. For the same purpose, a clear delineation of technological operations is envisaged in the workshop itself, highlighting separate rooms: a pantry for a daily supply of raw materials with a refrigerator 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 its storage; rooms for preparing dough with a section for sifting flour; compartment for cutting dough and pastries; department for the preparation of finishing semi-finished products (syrups, lipsticks, jelly); cream preparation department with refrigeration equipment; a room for finishing confectionery products with a refrigerator; storage room for packaging materials; washing intrashop packaging and large inventory; washing and sterilization of confectionery bags, tips, small inventory; a room for washing and drying returnable containers; confectionery expedition with a cold store for cream products.
The layout of these premises should correspond to the sequence of the technological process of preparing confectionery products and exclude the possibility of oncoming or crossing flows of raw materials and finished products.
Washing of kitchen utensils is placed next to the hot shop and equipped with washing baths with hot and cold water supply, racks for storing utensils.
Requirements for interior decoration. The decoration of the premises of public catering enterprises is of great hygienic importance and must meet certain requirements. The interior decoration of the premises should be without unnecessary architectural details in order to avoid the accumulation of dust.
For the decoration of industrial, warehouse and domestic premises, materials of light colors, waterproof with a smooth, easy-to-clean surface, are used. Ceilings are usually covered with adhesive whitewash, walls at a height of 1.8 m are laid out with ceramic tiles or synthetic materials or covered 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 finished with beautiful, modern, easy-to-clean materials (wood, plastic, linoleum, glue and oil paint).
The walls of the halls in dining rooms are usually painted in soothing warm colors or finished with synthetic materials, and in restaurants and cafes they are lined with precious woods, particle boards. To reduce noise, walls and ceilings are finished with sound-absorbing perforated slabs coated with a refractory compound, which are well washed. The floors in the halls must be smooth, non-slip, moisture resistant. In dining rooms, floors are often covered with plastic, linoleum, and in restaurants, cafes for floors they use parquet covered with colorless varnish, synthetic carpets of a single color or rolled materials based on synthetic resins.
Requirements for water supply, sewerage, heating, microclimate, ventilation and lighting. Water supply to public catering establishments 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 industrial premises.
Drinking water quality must comply with 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 equipped. Hot water is supplied through mixers to all sinks, industrial and washing bathtubs, showers. Its temperature should not be lower than 75°C, and for washing dishes - not lower than 90°C. 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 establishments from household and fecal wastewater. It must meet certain health requirements.
To prevent the formation and ingress of harmful substances into the air of industrial premises, it is necessary: strictly observe the technological processes of cooking; ensure complete combustion of fuel in gas stoves, coal-fired, wood-burning appliances; it is recommended to equip workplaces where flour, powdered sugar, etc. are sifted with a local exhaust.
Heating must ensure the air temperature in the premises of public catering establishments in accordance with hygiene standards. The most favorable for a person is considered to be an air temperature of 18-20 ° C with a relative humidity of 40-60% and an air speed of 0.3 m / s.
The most perfect and hygienic is the low-pressure central water heating with the temperature of the radiators not exceeding 85°C. In catering establishments, it is recommended to install smooth-walled heaters that can be easily cleaned of dust.
Ventilation of premises contributes to the improvement of the microclimate in the workplace, which affects working conditions, maintaining health and increasing the efficiency of personnel.
Artificial lighting should be bright enough.
Characteristics of industrial premises.
POP production facilities include, depending on the format of the enterprise and specialization,:
warehouses, production shops, administrative and household premises.
The capacity of production workshops depends on the area, equipment capacity, and staff productivity.
Workflow technology.
The work and organization of production is coordinated and organized by the director of the enterprise according to the administrative structure of the enterprise.
The layout of the enterprise's workshops is based on the concept of the enterprise, the production program and its capacity, taking into account technological flows, the organization of personnel workplaces at each workplace.
The main requirement in the planning of an enterprise (industrial, domestic, commercial, and other premises) is the observance of the sequence of the technological process, while observing the sanitary norms and rules defined by SNiPs.
Manufacturing facilities include:
vegetable, meat and fish, hot, cold, flour, confectionery, dumpling shops, freezing shop. In the presence of a large-capacity enterprise, workshops can be allocated according to the types of products of one direction. For example: a workshop for the production of pancakes can be allocated to a separate workshop if there is a flour workshop. The mince shop stands out separately.
When designing the location of workshops, the rules for the flow of technological processes should be observed: from the beginning, mechanical cleaning of the most contaminated raw materials should be carried out in the vegetable, meat and fish workshops, i.e. raw materials for production should come in the form of p / f. in a production container.
In the case when the enterprise is located on several floors, these workshops are located on the lower floors, next to the loading. Warehouses are also located there. Elevators or lifts should be provided for transporting separately p / f and separately finished products. With a one-story room, the location of the workshops is sequential
For personnel, a separate entrance is provided or, in some cases, entry through the loading is allowed. At the entrance, it is necessary to provide a place for security, a wardrobe for staff, toilets and showers for staff, warehouses.
In the production of dumplings, in order to speed up the production process, meet the deadlines, in order to save working time, for the convenience of the staff, it must be located next to the meat and fish shop.
As a rule, next to the line for distributing cafes or dispensing products to the trading floor, a hot shop and a cold shop are located nearby.
Flour and confectionery shops, a finishing shop are located nearby, because. they are very closely related. Depending on the production program, when the enterprise is focused on the production of flour culinary products in a large volume and assortment, it is necessary to provide a separate minced meat workshop located in the immediate vicinity of the flour workshop or to allocate a line for the preparation of minced meat in the workshop itself.
Commercial premises include a trading floor, a dining room, culinary shops or a separate department of culinary products directly in the dining room.
Various combinations have been successfully tested and are working: a separate dining room and a nearby culinary shop; dining room and culinary department separately, but directly in the hall; the culinary department is located in the distribution line. Experience shows that the presence of a culinary or its department in the immediate vicinity of the distribution is very convenient for buyers: a person has had lunch and can buy fresh, tasted products in one place without spending a lot of time.
A wardrobe for visitors is provided in case of various services: anniversaries, weddings, etc. Otherwise, the hangers are placed in the hall.
The washing of tableware borders on the dining room, should have a door for personnel to enter the hall, a window for collecting dirty dishes and a window or door for supplying clean dishes for distribution.
Arrangement of equipment, inventory placement.
The equipment in the workshop is arranged along the technological process, taking into account technology and sanitary standards, but taking into account the maximum convenience for the work of the cook in such a way that when performing the operation, as little time and effort as possible is wasted on unnecessary walking, carrying loads, etc. It must always be remembered that all these seemingly trifles will ultimately affect labor productivity and product quality.
The organization of the workplace should be thought out to the smallest detail: where does the raw material come from, where and what is it put on, how is it stored, on what equipment is it processed, what is it put into, how is it laid out, where and how is it cooled and stored? All these questions must be answered by putting yourself in the place of the cook, having thought through all his movements.
Cooks must be provided with equipment, inventory, consumables, households. funds in the required quantity, but thought out, taking into account the loading of equipment. For example: in a cold shop for storing workpieces, it is more rational to buy basins of a rectangular or square shape, and their capacity should be different - from 2-liter to 9-liter, preferably from stainless steel or food-grade aluminum, so the area of \u200b\u200bthe refrigerator is used more rationally, it is less busy places, dishes made of stainless steel and aluminum serve for a long time. At the hand of the cook should be a magnet for knives, above the table. Scales should be located in the workshop in two directions: when forming a salad (weighing ingredients) and when it is released.
The manager must think over where and how the cook will wash his hands, where he will put a napkin to wipe the tables, how and in what he should process it.
Each workshop should have a hand sink with a dispenser for liquid soap, a rack for non-perishable raw materials, refrigerated cabinets, an industrial bath, a rack for clean inventory, a magnet for knives, a shelf for spices, a shelf for production boards, and electronic scales.
If space is available, it is desirable to place bathtubs for washing inventory in each workshop, which significantly saves production space, labor resources, and reduces the loss of working time.
The rest of the equipment and inventory are determined by the specialization of the workshop.
The pre-cooking enterprise involves the division of the production process into specialized lines and sections for the manufacture of products similar in technology to p / f and products, based on the range, method of cooking, sanitation requirements, conditions for the sale and storage of manufactured products. Products are sold locally or sent to other enterprises.
List of production workshops of TM "X" enterprises:
vegetable, meat and fish, minced meat, hot, cold, flour, confectionery, freezing shop, dumpling shop.
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- Introduction
- 1. Characteristics of the designed workshop
- 2. Technological part
- 3. Determination of the number of dishes and drinks sold in the hall
- 3.2 Menu planning
- 3.3 Settlement menu
- Conclusion
- Bibliography
- Applications
Introduction
Public catering is a branch of the national economy, which is based on enterprises characterized by the unity of forms of organization of production and customer service and differing in types and specializations.
Development of public catering:
v Provides significant savings in social labor due to a more rational use of technology, raw materials;
v Provides workers and employees during the working day with hot food, which increases their efficiency, maintains health;
v Gives the chance of the organization of the balanced rational food.
Catering establishments are responsible for the health of their customers and therefore the choice of products and the preparation of meals play an important role. The tastes of visitors who prefer varied and light dishes should also be taken into account.
A huge role in increasing the number of industrial enterprises eating in canteens is played by social programs operating at the enterprise. Such changes in requests directly affect the choice of cooking equipment.
The main indicator of catering in canteens and industrial enterprises is the speed of service. Improvements such as food counters, revolving counters and vending machines for food and drinks have been implemented to increase the capacity of canteens and reduce queues.
Canteens at industrial enterprises currently have vending machines for drinks (62%) and snacks (31%), as well as hot meals for shift workers (23%) around the clock.
The speed of service is also important in those canteens where long counters are used to distribute dishes, on which it is necessary to maintain a certain temperature and quality of the finished dishes.
The expansion of the catering market promotes the design and development of special catering equipment that meets specific requirements. In recent years, systems for freezing ready meals have been created. The centralization of food preparation led to the purveyor industry.
Creating the necessary conditions to meet 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 socio-economic tasks of the state. Of paramount importance in this regard is 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.
When determining the type of enterprise, the following factors are taken into account:
range of products sold, their diversity, complexity of manufacturing;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution);
service methods;
staff qualifications;
quality of service (comfort, ethics of communication, aesthetics, etc.);
range of services provided to consumers.
Canteens distinguish:
· according to the range of products sold - general type and dietary;
· on the served contingent of consumers - school, student, etc.;
· at the location - public, at the place of study, work.
The represented canteen is located on the territory of the plant, being a working canteen (at an industrial enterprise) and belongs to the canteens of a general type.
Based on the type of establishment, the operational characteristics of the food establishment and maintenance requirements can be established.
The enterprise ensures the safety of life and health of consumers and the safety of their property, subject to the "Rules for the production and sale of public catering products", approved by Decree of the Government of the Russian Federation of April 13, 1993 No. 332, sanitary and technological norms and rules, as well as fire and electrical safety requirements.
All catering establishments must comply with the requirements of regulatory documents on the safety of services:
SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;
requirements for the safety of food raw materials and products - in accordance with the requirements of the MBT 5061;
environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;
fire safety - GOST 12.1.004;
electrical safety - SNiP 11-4
The enterprise has convenient access roads and pedestrian access to the entrance, the necessary reference and information signs. The territory of the plant adjacent to the dining room has artificial lighting in the evening.
Carrying out unloading and loading operations takes place only through the access roads of the public catering establishment.
Access roads for road transport are necessary both for the delivery of products and for the removal of garbage and food waste. For the convenience of entry of vans and trucks directly into the building, the doors of the landing stages for receiving products open into the courtyard, which has a waterproof coating and good drainage.
The sites with garbage collectors are more than 20 meters away from the windows and doors of the premises of the enterprise.
The architectural and planning solution and structural elements of the building, the technical equipment used complies with SNiP 2.08.02.
The enterprise provides for emergency exits, stairs, instructions on how to act in an emergency (excerpts from which in the form of brief bright announcements and diagrams are posted inside the enterprise in places of the greatest concentration of personnel - locker rooms, telephone, exit to the stairs, etc.), warning system and fire protection equipment.
The enterprise is equipped with engineering systems and equipment that provide the necessary level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.
The entrance to the enterprise ensures the simultaneous movement of two counter flows of consumers to the entrance and exit, as well as separate entrances and exits for consumers and staff.
1. Characteristics of workshops
Cooking can be seen as a production process in which the food goes directly through several stages, described as a work route - from the supply of raw products to the final decoration and distribution of dishes. In order to have the right equipment in the right place, to reduce the possibility of collisions and crowding of workers, it is necessary to carefully plan work routes, avoiding their intersections. A simple working route can be represented as follows: Reception of products - Storage - Cutting - Cooking - Distribution.
With the increase in the size of the enterprise, both the specialization of equipment and the concentration of work appear, so several parallel work routes are being developed. Along with the main food preparation route, it is necessary to provide auxiliary routes, such as collecting and disposing of waste, washing and reusing dishes. Food waste and garbage are disposed of through the food reception areas, i.e. on the reverse route.
Food needed to provide one day's menu is usually stored in small pantries located in or near the pre-cooking area, while a week's supply of food is housed in storage areas.
Large public catering enterprises have a variety of shops specializing in the types of processed raw materials and manufactured products: meat, fish, vegetables, hot, cold, confectionery. Warehouse, container, sanitary facilities and some other services are classified as auxiliary shops.
A workshop is an administratively separate primary production unit of an enterprise in which mechanical culinary processing of raw materials, preparation of semi-finished products or production of finished products are carried out.
The chains are divided into:
1. blank (meat, fish, poultry, vegetable, meat and fish);
2. pre-cooking (cold, hot);
3. specialized (flour products, confectionery, culinary).
Structure of production shops
The workshop is separated into an independent production unit, because this area of work specializes in the manufacture of certain products and several teams of workers work under the guidance of foremen.
In the procurement workshops, they perform mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products to supply the kitchens of their enterprises, as well as pre-cooking enterprises (branches), culinary shops, small retail chains.
When organizing blank shops, the flow of production and the sequence of technological processes must be achieved, for which they determine the processing lines for certain types of products. So, in the vegetable shop it is advisable to organize three technological processing lines: potatoes and root crops; onion vegetables; cabbage, greens and other vegetables.
The mode of operation of blank shops depends on the type of enterprise, the volume of production and the method of selling semi-finished products. The blank shops serving only the enterprise work, as a rule, in one (day) shift.
Some general requirements for the organization of the work of production shops of public catering establishments.
All production workshops are equipped with sinks with hot and cold water supply. At the same time, such designs of mixers should be provided that exclude re-contamination of hands after washing.
The internal sewerage system for industrial and domestic wastewater must be separate with independent discharges into the on-site sewerage network.
Production equipment and washing baths are connected to the sewerage network with an air gap of at least 20 mm from the top of the intake funnel. All internal sewage receivers have hydraulic gates (siphons).
All production workshops, washing, defroster, loading, storage of food waste should be equipped with drain ladders with a floor slope towards them.
When using air conditioning systems, the microclimate parameters in industrial premises must comply with the optimal values of sanitary standards.
Openings of ventilation systems are closed with a fine-meshed polymer mesh.
Equipment and washing baths, which are a source of increased moisture, heat, are equipped with local exhaust systems with a preferential exhaust in the zone of maximum contamination.
The organization ensures the air-thermal balance of the room.
Natural and artificial lighting in all rooms must comply with the requirements for lighting. This makes maximum use of natural light.
All labor-intensive operations associated with lifting and moving heavy objects are mechanized.
The walls of industrial premises to a height of at least 1.7 m are finished with facing tiles or other materials that can withstand wet cleaning and disinfection. Ceilings are plastered and whitewashed or finished with other materials. The floors are made of impact-resistant non-slip materials and are sloped towards the drains.
Production workshops are provided with a sufficient amount of the necessary equipment and logistical support items.
In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has a special marking.
Cutting boards and knives are marked according to the product being processed on them.
It is recommended to use stainless steel utensils for cooking and storing prepared food. Aluminum and duralumin utensils are used only for cooking and short-term storage of food.
Vegetable shop. At the enterprises, the vegetable shop is located in such a way that, on the one hand, it is located not far from the vegetable storage warehouse, and on the other hand, it has convenient communication with cold and hot shops. In this case, conveniences are created for the delivery of potatoes and vegetables to the workshop, as well as the technological chain: warehouse - vegetable workshop (preliminary processing) - hot workshop (final processing).
In this workshop, vegetables are prepared for heat treatment. Vegetables for salads and fresh fruits are washed and processed, after which they are moved to pre-cooking workshops. The technological process of processing vegetables consists of sorting, crushing, cleaning, cleaning after mechanical cleaning, washing, cutting.
The main equipment of this zone is cutting tables, tables for peeling potatoes, washing baths, garbage collectors, mobile equipment and machines for peeling potatoes, for cutting into cubes, straws, as well as for cutting other vegetables, undercarriers.
Workplaces are equipped with tools, inventory for performing certain operations.
In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is placed in the course of the technological process.
The use of containers for collecting garbage allows you to remove garbage collected at different places along the route of the entire enterprise.
Meat and fish shop. Workplaces in the meat shop are organized by technological lines:
processing of meat of cattle, pork, lamb entering the workshop in quarters
thawing (defrosting) of frozen fish or soaking salted fish, cleaning from scales, gutting, washing, making semi-finished products.
· Centralized production of semi-finished products from chickens, processing of by-products is carried out by poultry-heading workshops. They process raw materials coming from suppliers. In addition to poultry, offal (kidneys, liver, tongues, heart, etc.) is processed in the workshop.
In general terms, the equipment of this workshop includes all kinds of devices for chopping and butchering meat, cutting bacon, cutting meat, sawing bones, preparing semi-finished products, minced meat.
The shop is equipped with refrigerators.
Confectionary shop.
The scope of activity of the confectionery shop includes the preparation of hot sweets, cold desserts, confectionery, bakery products, finishing and finishing.
In the production structure of the enterprise, the confectionery shop occupies a special place. It works independently, regardless of the hot shop. The confectionery shop produces products that are sold not only in the halls, but also in culinary shops, branches, buffets.
The confectionery shop includes rooms for kneading dough, cutting and baking, preparing cream and finishing products, processing eggs, proofing yeast dough.
The main equipment includes tables, sinks, measures, machines for mixing, rolling and cutting dough, racks for baking sheets, etc. Pastry ovens, stoves and other equipment are located right in the workshop for convenience.
Hot shop. In the hot shop, heat treatment of products and semi-finished products is carried out, broths are cooked, soups, sauces, side dishes, main courses are prepared, flour culinary products are baked - pies, pies, etc., used as a side dish for first courses, and they also perform heat treatment of products for cold and sweet dishes.
Semi-finished products from all blank shops are sent to the hot shop. Therefore, the hot shop is located 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.
The hot shop is divided into two sections - soup and sauce.
The work of the hot shop, as well as other production sites, largely depends on the proper organization of workplaces, equipping them with appropriate equipment.
The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.
Let's take a closer look at the cold shop of this enterprise.
For the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups, a cold shop is organized. Its products are sold both directly in the hall, and in buffets and culinary shops.
Since in the cold shop a significant number of dishes and products are not subjected to heat treatment, here it is necessary to strictly observe sanitary rules when organizing the technological process.
The workshop is equipped with pedal-operated sinks to avoid re-contamination of hands. The surface of the walls behind sinks and sinks requires special protection against water and dirt. In addition to glazed tiles, special sheet materials, such as stainless steel, are used as wall cladding.
The floors in the cold shop are easy to clean, withstand heavy equipment, are resistant to water, dirt, oil, acids, alkalis, cleaning agents, and temperature changes are made of stone tiles. The floor temperature is maintained by laying thermal insulation. All joints between floors and walls are rounded due to the material of the floor covering.
Natural lighting (window) is widely used in the cold shop of the enterprise. It has a northwest orientation and provides even natural light over work surfaces. The device for protection against insolation (blinds), reflect thermal radiation. The opening part of the window is located high enough and is equipped with screens against drafts in the working level.
The doors to the workshop are wide enough for transporting carts and equipment: double doors with sashes of unequal width. To facilitate the work of cleaners, plates are attached to the door to open the door with a push of a foot or hand.
In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc. should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe the temperature regime of storage and distribution of cold dishes (10-140C).
For a safe sanitary regime, a bactericidal lamp was installed in the workshop.
To carry out the production program in the workshop, workplaces are provided that are equipped with equipment, utensils and inventory, depending on the type of technological and production operations performed.
The production program of the workshop (plan-menu) includes the range and quality of prepared dishes and snacks, sweet dishes and cold drinks. Cooks of the 4th and 5th categories work in the shop.
The workshop operates seven days a week, providing lunch from 12.00 to 15.00 and dinner from 19.00 to 21.00.
A necessary additional stage of the production process at a public catering enterprise is the washing of dishes and equipment.
Reuse of kitchen utensils occurs in two specific areas:
Kitchenware
b Preparation
ü Boiler cleaning service
b Cooking
Dinner room crockery
In each case, cookware should be stored where it is used. The efficiency of the operation depends on the speed with which the cookware is returned to circulation and on the number of revolutions of the cookware.
Cooking is not a continuous process, but rather a series of independent operations carried out in different places, requiring different amounts of labor and time to complete.
It is not until the last stage, when the food is ready to be served, that the various foods are brought together.
2. Technological part
2.1 Determination of the number of consumers
Taking into account the working hours of the enterprise (from 12.00 to 15.00 and 19.00 to 21.00), the number of visitors for each hour is calculated by the formula:
Nh \u003d P? cch? xh / 100,
where: Nh - the number of visitors per hour;
P - hall capacity;
c h - turnover of a place in the hall during a given hour;
Data c h, x h are found in Appendix 2
N12-13 = 75? 2? 80/100 = 120
N13-14 = 75? 2? 80/100 = 120
N14-15 = 75? 2? 40/100 = 60
N14-15 = 75? 2? 60/100 = 90
Having calculated the number of visitors for each hour of operation of the enterprise, we draw up a table
TOTAL: 480 people
Summing up the number of visitors for each hour of operation of the enterprise, we get the number of visitors per day:
where: Nd - the number of consumers served during the day;
Nh - the number of visitors per hour.
Nd = N12-13+ N13-14+ N14-15+ N19-20 + N20-21
Nd = 120+120+90+60+90
Nd = 480 (persons)
The coefficient of recalculation of dishes (K) is drawn up according to the formula:
K \u003d N hour. / N (day), where
N hour - the number of consumers who passed through the trading floor in 1 hour;
N (day) - the number of consumers who passed through the trading floor per day.
K12-13 = 120 / 480 = 0.25
K13-14 = 120/ 480 = 0.25
K14-15 \u003d 90 / 480 \u003d 0.1875
K19-20 = 60 / 480 = 0.125
K20-21 \u003d 90 / 480 \u003d 0.1875
2.2 Determination of the number of dishes and drinks sold in the hall
Knowing the number of visitors per day, we determine the number of dishes sold during the day at the enterprise, according to the formula:
where nd is the number of dishes: Nd is the number of visitors per day; m - coefficient of consumption of dishes (at an industrial enterprise 2.8)
nd \u003d 480 * 2.8 \u003d 1344
We make a breakdown of dishes according to the assortment according to the formulas:
n \u003d Nd * m x. b.
n = Nd * m Ib.
n = Nd * m IIb.
n = Nd * m sl. b.,
where n is the number of cold, first, second and sweet dishes; Nd - the number of visitors per day; m - coefficient of consumption of respectively cold (0.5), first (1.0), second (1.0), sweet dishes (0.3).
n x. b. = 480 *0.5 = 240
n Ib = 480 *1, 0 = 480
n IIb. = 480 * 1, 0 = 480
n sl. b. = 480 *0, 3 = 144
Determination of the quantity of hot and cold drinks, confectionery and bread is carried out in accordance with the consumption norms in force in this type of enterprise. The number of drinks is determined by the formula:
where n is the number of drinks, confectionery and bread; H - consumption rate.
n hot drinks = 480 * 0.08= 38.4
n min. water \u003d 480 * 0.02 \u003d 9.6
n natural juices = 480 * 0.01 = 4.8
n rye bread = 480 * 200 = 96000
n wheat bread = 480 * 100 = 48000
n fruits = 480 * 0.05 = 24
TOTAL: 1344
TOTAL: 4664
When portioning drinks, juices, waters, the value of 1 portion is taken as 200 g of the product, a portion of rye bread - 30 g, wheat - 50, the portioning rate of fruit is on average 100 g.
food dish assorted menu
3. Menu development
3.1 Development of assortment minimum
The development of the assortment minimum is carried out using the Guidelines for the development, placement of a network of specialized public catering establishments and the requirements for their organization, which provide an updated range of dishes, drinks and culinary products for these enterprises. Assortment minimum for canteens at industrial enterprises. Cold dishes and snacks 4
Milk and dairy products 3
Second hot dishes with garnish 5
including milk porridge 1
Sweet dishes 2
Hot drinks 1
Cold drinks 1
Flour culinary and confectionery products 4
Bread is a must
3.2 Menu planning
For a better orientation of visitors when choosing dishes, the convenience of serving them, and a clearer organization of work at enterprises, several types of menus are compiled: with a free choice of dishes, complete meals, for special types of services (custom lunches, breakfasts, dinners, receptions, etc.) and banquets . Menus with a free choice of dishes are made up in almost all catering establishments. It allows the visitor to choose dishes according to their tastes and abilities.
The menu includes:
Cold meals and snacks
From fish and fish gastronomic products;
From meat, poultry and meat gastronomic products;
Salads and vinaigrettes (fish, meat, vegetables);
Cheeses, butter and various dairy products.
Transparent (broths with profiteroles, pies, pies, etc.);
Refueling (schi, borscht, pickles, etc.);
Puree (from vegetables, cereals, legumes, meat products, etc.);
Dairy (with cereals, pasta, vegetables);
Cold soups from vegetables and other products (okroshka, borscht, beetroot, botvinia, etc.);
Sweet soups from berries and fruits.
Second hot dishes
Fish, meat, poultry, potatoes, vegetables and mushrooms, cereals, legumes, pasta, flour from eggs and cottage cheese.
Sweet dishes
Compotes, kissels, mousses, jelly, fruits and berries, natural and in syrup, etc.
Hot drinks
Tea, coffee, cocoa.
Cold drinks of own production
From lemons, oranges, etc.
Flour culinary, bakery and confectionery products, baked, fried pies with various fillings, buns, muffins, cakes.
Rye and wheat bread. In addition to the specified assortment, confectionery products, mineral waters, juices are sold. When compiling the menu, several factors are taken into account:
an approximate range of products recommended for a public catering enterprise, depending on its type and the type of ration provided;
Availability of raw materials and their seasonality;
Qualification of personnel, production capacity and equipping it with trade and technological equipment;
labor intensity, i.e. time spent on the preparation of a unit of production;
the number of visitors per day.
3.3 Settlement menu
|
Exit, c. |
No. according to the Collection of recipes |
Name of dishes |
Number of dishes |
|
|
COLD DISHES AND SNACKS |
||||
|
Herring with garnish |
||||
|
Potato salad with pickles and tomatoes |
||||
|
Fish broth with meatballs |
||||
|
Shchi from fresh cabbage |
||||
|
Milk soup with vermicelli |
||||
|
SECOND HOT DISHES |
||||
3.4 Compiling a table of dish sales
Based on the hall load table and the menu plan, the number of dishes of one or another name for each hour of the enterprise’s work is determined by the formula:
Nhour = Nday K, where
Nday - the total number of dishes of this type;
K - coefficient of conversion of dishes.
For the dish "Herring with garnish"
N12-13 = 40 *0.25=10
N13-14 = 40 *0.25=10
N14-15 = 40*0.1875=7.5
N19-20=40*0.125=5
N20-21 =40*0.1875=7.5
For the dish "Boiled tongue with green peas"
N12-13 = 45 *0.25=11.25
N13-14 = 45 *0.25=11.25
N14-15 = 45*0.1875=8.5
N19-20= 45*0.125=5.625
N20-21 =45*0.1875=8.5
For Beetroot Salad with Cheese and Garlic
N12-13 = 20 *0.25= 5
N13-14 = 20 *0.25=5
N14-15 = 20*0.1875=3.75
N19-20=20*0.125=2.5
N20-21 =20*0.1875=3.75
For the dish "Potato salad with pickles and tomatoes"
N12-13 = 100 *0.25=25
N13-14 = 100 *0.25=25
N14-15 = 100*0.1875=18.7
N19-20= 100*0.125=12.5
N20-21=100*0.1875=18.7
For the dish "Salad of white cabbage with apples and celery"
N12-13 = 35 *0.25=8.75
N13-14 = 35 *0.25= 8.75
N14-15 = 35*0.1875=6.56
N19-20= 35*0.125=4.375
N20-21 =35*0.1875=6.56
For the dish "Fish broth with meatballs"
N12-13 = 160 *0.25=40
N13-14 = 160 *0.25=40
N14-15 = 160*0.1875=30
N19-20=160*0.125=20
N20-21=160*0.1875=30
For the dish "Schi with fresh cabbage"
N12-13 = 180 *0.25=45
N13-14 = 180 *0.25=45
N14-15 = 180*0.1875=33.75
N19-20= 180*0.125=22.5
N20-21=180*0.1875=33.75
For the dish "Milk soup with vermicelli"
N12-13 = 140 *0.25=35
N13-14 = 140 *0.25=35
N14-15 = 140*0.1875=26.25
N19-20= 140*0.125=17.5
N20-21 =140*0.1875=26.25
For the dish "Pork meatballs with pasta"
N12-13 = 180 *0.25=45
N13-14 = 180 *0.25=45
N14-15 = 180*0.1875=33.75
N19-20= 180*0.125=22.5
N20-21=180*0.1875=33.75
For the dish "Liver "Brizol" with boiled potatoes"
N12-13 = 100 *0.25=25
N13-14 = 100 *0.25=25
N14-15 = 100*0.1875=18.7
N19-20= 100*0.125=12.5
N20-21=100*0.1875=18.7
For the dish "Cabbage Schnitzel with Sour Cream"
N12-13 = 100 *0.25=25
N13-14 = 100 *0.25=25
N14-15 = 100*0.1875=18.7
N19-20= 100*0.125=12.5
N20-21=100*0.1875=18.7
For the dish "Rice milk porridge with butter"
N12-13 = 100 *0.25=25
N13-14 = 100 *0.25=25
N14-15 = 100*0.1875=18.7
N19-20= 100*0.125=12.5
N20-21=100*0.1875=18.7
The data obtained is summarized in a table:
|
Name of dishes |
Number of meals per day |
|||||||
|
Herring with garnish |
||||||||
|
Boiled tongue with green peas |
||||||||
|
Beet salad with cheese and garlic |
||||||||
|
Pickled cucumber and tomato salad |
||||||||
|
White cabbage salad with apples and celery |
||||||||
|
Fish broth with meatballs |
||||||||
|
Shchi from fresh cabbage |
||||||||
|
Milk soup with vermicelli |
||||||||
|
Pork patties with pasta |
||||||||
|
Liver "Brizol" with boiled potatoes |
||||||||
|
Cabbage schnitzel with sour cream |
||||||||
|
Milk rice porridge with butter |
4. Development of TTK
Technical and technological map No. 1 Potato salad with pickles and tomatoes
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish "Potato Salad with Pickled Cucumbers and Tomatoes", produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.
Raw material requirements
Food raw materials, food products and semi-finished products used for the preparation of the "Potato Salad with Pickled Cucumbers and Tomatoes" dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate safety and quality, etc.). Processing of all products used must be carried out in strict accordance with established sanitary norms and rules. The processing of a raw egg used for cooking is carried out in a specially designated place in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine, or other detergents and disinfectants approved for these purposes, after which it is rinsed with cold flowing water. A clean raw egg is laid out in a clean, labeled dish and transferred to the kitchen for further use. Storage of raw eggs in cassettes, boxes in production shops is not allowed.
Greens should be fresh, the texture of vegetables should be elastic; taste, color and smell must be appropriate for the products used.
Recipe
|
Bookmark rate per 1 kg. |
Form start Bookmark rate per kg., 0.1 net End of form |
||||
|
unit of measurement |
Gross weight |
Net weight |
|||
|
Potato |
|||||
|
fresh tomatoes |
|||||
|
Lemon (for juice) |
|||||
|
Pickles |
|||||
|
Chicken egg |
|||||
|
Mayonnaise 67% |
|||||
|
Ground black pepper |
|||||
|
Salt spicy |
|||||
|
The output of the finished dish, g |
Technological process
Boiled potatoes are peeled and cut into cubes, finely chopped pickles, salt, ground black pepper, lemon juice are added, seasoned with mayonnaise and mixed. The finished salad is sprinkled with grated hard-boiled eggs, decorated with slices of fresh tomatoes.
The salad is prepared as needed and sold in portioned dishes immediately after preparation.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C.
The allowable shelf life of the dish "Potato salad with pickles and tomatoes" before sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14°C.
The organoleptic characteristics of the dish "Potato salad with pickles and tomatoes" must meet the following requirements:
Microbiological indicators of the dish "Potato salad with pickles and tomatoes" must comply with the requirements of SanPiN 2.3.2.1078-01, index
The nutritional value
The nutritional value of the dish "Potato salad with pickles and tomatoes" per 100 g of the product and the yield of 1000 g is:
Rationale for calculating the nutritional and energy value of the dish
1. We get the nutrient content of 100 g of each product that is part of the dish
|
Ingredient |
Carbohydrates |
||||
|
Potato |
|||||
|
fresh tomatoes |
|||||
|
Lemon (for juice) |
|||||
|
Pickles |
|||||
|
Chicken egg |
|||||
|
Mayonnaise 67% |
|||||
|
Ground black pepper |
|||||
|
Salt spicy |
2. Calculate the content of nutrients in the raw material set of the dish
|
Ingredient |
Net weight) |
Carbohydrates |
||||
|
Potato |
||||||
|
fresh tomatoes |
||||||
|
Lemon (for juice) |
||||||
|
Pickles |
||||||
|
Chicken egg |
||||||
|
Mayonnaise 67% |
||||||
|
Ground black pepper |
||||||
|
Salt spicy |
3. We calculate the balance of nutrients, taking into account their safety during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Potato |
||||||||||
|
fresh tomatoes |
No processing |
|||||||||
|
Lemon (for juice) |
No processing |
|||||||||
|
Pickles |
No processing |
|||||||||
|
Chicken egg |
hard boil |
|||||||||
|
Mayonnaise 67% |
No processing |
|||||||||
|
Ground black pepper |
No processing |
|||||||||
|
Salt spicy |
No processing |
|||||||||
4. We calculate the balance of nutrients, taking into account the mass loss of products during heat treatment
|
Ingredient |
Processing type |
Carbohydrates |
||||||||
|
Potato |
||||||||||
|
fresh tomatoes |
No processing |
|||||||||
|
Lemon (for juice) |
No processing |
|||||||||
|
Pickles |
No processing |
|||||||||
|
Chicken egg |
hard boil |
|||||||||
|
Mayonnaise 67% |
No processing |
|||||||||
|
Ground black pepper |
No processing |
|||||||||
|
Salt spicy |
No processing |
|||||||||
Based on the calculations, we calculate the nutritional and energy value for the output of 1000 g and 100 g of the product according to the formula:
Calories = Protein*4 + Fat*9 + Carbohydrates*4+ Alcohol Content*7
Responsible for the design of the TTC I.O. Surname
Head production I.O. Surname
Technical and technological map No. 2 " Liver Brizol "
Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish "Brizol Liver", produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.
Raw material requirements
Food raw materials, food products and semi-finished products used to prepare the "Liver Brisol" dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc. .)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
During primary processing, frozen by-products are thawed in air at a temperature of 15-18°C.
After thawing, blood vessels are cut out from the liver and, after washing in cold water, the film is removed.
The processing of a raw egg used for cooking is carried out in a specially designated place in the following sequence: with a warm 1-2% solution of soda ash, a 0.5% solution of chloramine, or other detergents and disinfectants approved for these purposes, after which it is rinsed with cold flowing water. A clean raw egg is laid out in a clean, labeled dish and transferred to the kitchen for further use. Storage of raw eggs in cassettes, boxes in production shops is not allowed.
Recipe
|
Name of raw materials and products |
Bookmark rate for 1 portion. |
Form start Bookmark rate per serving, net End of form |
|||
|
unit of measurement |
Gross weight |
Net weight |
|||
|
Beef liver s/m |
|||||
|
Sunflower oil |
|||||
|
Chicken egg |
|||||
|
Wheat flour |
|||||
|
Ground black pepper |
|||||
|
Salt spicy |
|||||
|
The output of the finished dish, g |
Technological process
The prepared liver is cut into 1-2 pieces per serving, lightly beaten, sprinkled with salt and pepper, breaded in a mixture of flour and eggs, fried on both sides in a pan with sunflower oil heated to 150-180 ° C, brought to readiness in a combi steamer.
Requirements for registration, implementation and storage
The dish is sold in portioned dishes immediately after preparation.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not be lower than 65°C.
The allowable shelf life of the dish "Liver Brizol" before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the dish "Liver Brizol" according to SanPiN 2.3.2.1324-03 is 36 hours at a storage temperature of +2°C to +6°C.
Quality and safety indicators
The organoleptic characteristics of the "Liver Brizol" dish must meet the following requirements:
Microbiological...
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