What is a catering establishment definition. Public catering - what is it? Classification of public catering establishments

Public catering enterprise- an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) the organization of consumption (GOST R 50647).

Catering type- the type of enterprise with the characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

Catering class- aggregate distinctive features enterprises of a certain type, characterizing the quality of the services provided, the level and conditions of service.

Catering service- the result of the activities of enterprises and citizens-entrepreneurs to meet the needs of the consumer in food and leisure activities (GOST R 50764-95).

Cafe catering service is a service for the manufacture and sale of culinary products and purchased goods in a limited range in comparison with enterprises of other types and mostly simple manufacture, as well as creating conditions for their consumption at the enterprise.

Diner catering service provides a service for the manufacture of a narrow range of culinary products, including from a certain type of raw material, as well as the creation of conditions for its sale and consumption.

2. Classification of enterprises.

Catering establishments classify:

• according to the degree of centralization of production (with completed production cycle- working on raw materials, on semi-finished products, billet and not having production - handouts);
• by the nature of the contingent served (with a changing contingent - publicly available, with a constant contingent - catering units at schools, factories, etc.);
• on the basis of specialization (complex, general type, specialized in the production of certain types of products);
• by service method (waiter service, self-service);
• by the extra charge category and level of service (luxury - restaurants; the highest - restaurants, cafes, bars; the first - restaurants, cafes, specialized enterprises; the second - public canteens, cafes, specialized enterprises, buffets; the third - canteens and buffets serving workers, employees , students and pupils).

Depending on the time of operation, catering establishments can be permanent and seasonal.

Enterprises are also subdivided into stationary and mobile.

In accordance with GOST 50762-95 " Catering... Classification of Enterprises "the following types of enterprises are distinguished within the food industry: restaurant, bar, cafe, canteen, snack bar. As part of these types, in recent years, highly specialized fast food enterprises have gained great popularity.

3. Characteristics of enterprises.

Cafe- a widespread type of catering enterprise, which differs from restaurants primarily in the range of products sold and, as a consequence, in organizational and design features.

The cafe is distinguished:

• by the range of products sold - ice cream cafe, pastry cafe, dairy cafe, pudding cafe;
• according to the contingent of consumers - youth cafes, children's cafes, etc.

The cafe-puff menu can include a wide range of drinks (hot and cold), flour products - crumpets, pastries, desserts, as well as cold snacks and second hot dishes. Cold and hot snacks and second hot dishes, as a rule, are simple to manufacture, and various semi-finished products are most often used for their production.

Cafes, like restaurants, combine the production, sale and organization of product consumption with the organization of recreation. The nomenclature of services provided by the cafe-puff can consist of the following list:

• production of culinary products and confectionery products by customer orders;
• organization and service of celebrations (children's birthdays);
• sale of culinary products and confectionery products through the store and culinary departments;
• sale of culinary products outside the enterprise.

The limited range of manufactured and sold products, as well as the simplicity of its manufacture, determine more limited requirements for the architectural and planning solutions of the enterprise and its design. So, the usual sign is allowed - without backlighting. The design of halls and premises for consumers should only create a unity of style, and the microclimate should be provided with a ventilation system that creates permissible temperature and humidity parameters.

Compulsory premises for consumers of a cafe are: a lobby, a cloakroom, a hall, a toilet with a room for washing hands.

The size of the areas for consumers in a cafe is regulated only for the hall and must be at least 1.6 m per seat.

The size of the hall is directly related to the form of service - waiters or self-service. When serving by waiters, the size of the halls should be provided for large areas, since it is required to install picking tables and have free passages for serving carts.

A cafe, unlike a snack bar, combines the production, sale and organization of product consumption with the organization of recreation and entertainment for consumers.

Diner- a public catering enterprise with a limited range of uncomplicated dishes from a certain type of raw materials or semi-finished products, intended for quick service to consumers.

According to the range of products sold, snack bars are divided into two categories: general type and specialized. The network of specialized eateries is wide enough and includes sausages, dumplings, pancakes, pies, donuts, kebabs, tea shops, and pizzerias. The company's specialization is directly related to the predominance of one of the dishes in the assortment, as well as the accompanying hot and cold snacks, sandwiches, confectionery and a variety of cold and hot drinks.

Most eateries are classified as fast food establishments, which operate a self-service system with a free choice of dishes. To reduce the area of ​​the sales area and increase the throughput, high tables are installed here, at which consumers can eat while standing.

Remote trade on special sites adjacent directly to the enterprise is considered rational. Such work is organized in the spring-autumn time in recreation areas. On the platforms, tables, chairs and special umbrellas are installed above each table or awning above the platform.

In large modern supermarkets, a wide network of cafeterias is organized, the products of which are close to snack bars: sandwiches, sausages, pizza, flour confectionery, hot and cold drinks. In the cafeteria, one or two workplaces are organized and equipped with microwave ovens, coffee makers, juices coolers, refrigerators. Products, as a rule, are sold in disposable dishes, which does not require washing dishes and significantly reduces the area occupied by the enterprise.

Requirements for the architectural and planning solutions of eateries include the presence of a sign with a conventional design and a ventilation system that ensures acceptable parameters of temperature and humidity.

The composition of premises for consumers is regulated only by the presence of a hall, the area of ​​which must be organized at the rate of 1.8 m per seat with distribution.

Cafes and snack bars, unlike restaurants and bars, which are subdivided into three classes, are not subdivided into classes.

Mixed food establishment... Within the framework of cafes and snack bars, it is also possible to design two sales areas with separate entrances. Each of them sells a certain type of product, for example, a cafe-pishechnaya - a cafe-confectionery, a pancake cafe - a pie-cafe, a barbecue - dumplings, etc.

This organization of work makes it possible to divide the flow of consumers of a certain type of product and thus increase the throughput of the enterprise as a whole.

As can be seen from the above example, the combination of a cafe and a diner is based on the production and sale of culinary products that are similar in cooking technology and based on recipes with the same products, such as milk, flour, eggs, flour products, flour confectionery, etc.

4. General requirements for catering establishments.

Catering establishments must comply with the requirements normative documents on the safety of services:

• sanitary and hygienic and technological requirements SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;
• safety requirements for food raw materials and products - in accordance with the requirements of MBT 5061;
• environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;
• electrical safety - SNiP 11-4.

The architectural and planning solution and structural elements of the building, the technical equipment used must comply with SNiP 2.08.02.

Enterprises of all types and classes must be equipped with water supply systems (domestic and drinking, fire-fighting and hot), sewerage, ventilation, heating, electric lighting, telephone network.

In accordance with the assignment for the design of a building or a group of premises of catering establishments, it can be additionally equipped with: air conditioning devices, internal telephone communication, soundproofing and speech amplification installations, alarm and hazard warning systems, automation and dispatching systems for engineering equipment, as well as gas supply systems, waste disposal and dust removal.

The design of these systems should be carried out taking into account the requirements of the relevant regulatory documents in construction, in force in the area.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

Raw materials and food products used for the production of culinary products, as well as the conditions for their production, storage, sale and organization of consumption must meet the requirements of the relevant regulatory and technical documentation (Collections of recipes for dishes and culinary products, standards SanPiN 42-123-5777-91 and 42 -123-4117-86), as well as sanitary-hygienic, microbiological and medical-biological indicators approved by the Ministry of Healthcare of Russia.

The service conditions for the provision of services must comply with the requirements of the current regulatory documentation on the level of noise, vibration, illumination, the state of the microclimate - the requirements of SanPiN 42-123-5777-91, architectural and planning and design solutions, indicators of electrical, fire and explosion safety - the requirements of SNiP 2.08.02-89.

Commercial and technological and refrigeration equipment, dishes, appliances and inventory, other items of material and technical equipment must be made of materials permitted by the Ministry of Healthcare of Russia for contact with food, and meet the requirements of SanPiN 42-123-5777-91, operational documentation of factories- manufacturers and standards of technical equipment of public catering establishments.

Production and maintenance personnel must have appropriate special training and enforce sanitary requirements and the rules of personal hygiene in the production, storage, sale and organization of consumption of culinary products.

Requirements for the ventilation system.

The ventilation system in built-in, built-in and attached food enterprises to buildings for various purposes should be designed separately from the systems of these buildings; it is possible to connect them to the control units of these buildings.

Food establishments, built-in or built-in-attached to residential buildings, must be equipped with a separate ventilation system with a discharge above the ridge of the residential building.

Exhaust ventilation systems should be designed independently for the following premises:

• premises for consumers (excluding latrines and washrooms);
• hot shops and washing facilities;
• production (except for hot shops and washing), storage (except for refrigerated chambers: for storing vegetables and fruits, meat and fish, food waste) and administrative premises;
• latrines, washrooms and showers;
• refrigerated chambers for storing vegetables and fruits, meat and fish;
• refrigerated chambers for storing food waste.

In catering establishments with 50 or fewer seats, it is allowed to design the supply ventilation of the dining room and the hot shop as a single system.

When equipped with a catering enterprise ventilation system, the lush capacity of the ventilation hood over the lush equipment must be at least 300 m3 / h if the ventilation goes directly to the street, and at least 700 m3 / h if the ventilation system is connected to the building system.

5. Requirements for cafe and diner.

Requirements for a cafe and diner are divided into the following areas:

Requirements for architectural and planning solutions and design of enterprises.

Requirements for furniture, tableware, appliances, linen.

Enterprise type	Requirements for enterprises
Cafe	Tables: polyester cover. Tableware and cutlery: metal dishes and cutlery made of stainless steel; high-quality glassware. Paper napkins.
Diner	Furniture that matches the interior of the premises. Tables: hygienic cover or tables, brackets for standing meals. The availability of tables of various capacities is determined taking into account specific conditions. Tableware and cutlery: metal dishes and cutlery made of aluminum; semi-porcelain, earthenware dishes; high-quality glassware without a pattern made of pressed glass; it is allowed to use disposable utensils made of aluminum foil, cardboard, etc. Paper napkins.

Public catering (catering) Is a branch of the national economy engaged in the production and sale of prepared food and semi-finished products. These enterprises include: a restaurant, cafe, bar, canteen, pizzeria, coffee shop, culinary and confectionery shops, dumplings, pancakes, and different kinds"Fast food". All catering establishments are divided into: public and private. The above mentioned establishments are more typical for private sector establishments. The public sector includes catering establishments for children, schoolchildren, military personnel, the elderly, people undergoing treatment in a hospital and other similar establishments.

Term "public catering"Was used more in Soviet times, and today in most countries of the world the concepts of" restaurants "," restaurant business "," restaurant business "are used to denote this industry. But in any case, these are enterprises that provide catering services to the population through the production of culinary products, their sale and catering. different groups population.

All establishments of the restaurant industry, depending on the trade production activities, the range of products, used forms of customer service, are divided into the following main types: billet, finishing, and having a complete production cycle.

To blank establishments include enterprises in which raw materials are processed and various semi-finished products, culinary and confectionery products are produced from them to supply them to preparatory establishments. These enterprises have at their disposal large warehouses, refrigerators and freezers, specialized vehicles, both refrigerated and uncooled, high-performance technological equipment... Such production equipment is necessary for uninterrupted production, storage, transportation and sale of semi-finished products and finished products, which ensures high productivity and quality of products. Such enterprises include various culinary, confectionery, flour shops, as well as specialized shops.

TO preproduction establishments include enterprises in which most of the dishes and culinary products are produced from semi-finished products obtained from procurement enterprises, and organize consumer services. These include snack bars, cafes, bars, and individual restaurants.

To establishments with complete production cycle, include enterprises in which there are conditions for the processing of raw materials, the production of semi-finished products, dining, culinary and confectionery products and their sale to the population. These include enterprises that have both production facilities and serving sales areas (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

A distinctive feature of institutions restaurant business consists in the fact that they produce and sell products, as well as organize their consumption in dining rooms, combining with cultural recreation and entertainment of consumers. This significantly complicates the work of restaurant business establishments and increases the responsibility for the service, both of the management and the entire service staff.

Catering type- the type of enterprise with the characteristic features of service, the range of culinary products sold and the range of services provided to consumers. In accordance with the classification of restaurant enterprises, depending on the forms of service, the interior of the dining and banquet halls, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.

Also, when determining the type of restaurant establishment, such indicators are taken into account: - the range of finished products sold, its variety and complexity of preparation, - production and technical equipment, architecture, interior design and planning, material base, - the quality of service and service, - the level of qualification of the service personnel , - the methods and forms of service, - the provision of related consumer services, - the contingent of the serving population, - the location of the institution.

A restaurant- a catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with an increased level of service combined with a stylish and original design and the interior of the premises, as well as the organization of cultural recreation and entertainment for the visitors of the restaurant. The following restaurants are distinguished: - by the range of products sold: with national cuisine, with the cuisine of the countries of the world (Italian, French, Japanese), as well as a beer restaurant, fish restaurant, etc. - by location: a restaurant at a hotel, at a recreation area , at a train station, a dining car, at a sea vessel, etc.

The restaurant is the most comfortable catering enterprise with a wide range of complex dishes, including customized and branded ones. A custom-made dish is a dish that requires individual preparation and execution after receiving an order from a consumer.

Specialties include dishes that are prepared on the basis of a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food facility. They should be distinguished by their original design, successfully combine products in terms of taste. Restaurant service is provided by highly qualified waiters and chefs. The owner of a restaurant business is called a restaurateur; both words are derived from the French verb restaurer(restore, strengthen, feed).

Restaurateur Is a person on whom the success and future of the restaurant depends, this is a manager who controls any event that takes place in the restaurant, and also is in charge of all the affairs of the restaurant such as:

Organization, planning and coordination of the restaurant's activities.

Provides high level production efficiency, implementation new technology and technology, progressive forms of service and work organization.

Monitors rational use material, financial and labor resources, assessment of the results of production activities and the quality of customer service.

Studies consumer demand for restaurant products.

Makes decisions on personnel issues of the positions held by the restaurant employees;

Applies measures to encourage distinguished workers, controls production and labor discipline and much more.

Bar Is a bar-counter drinking establishment with a limited range of products that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, immediate consumption, snacks, desserts, flour confectionery and purchased goods. According to the range of products sold, the bars are subdivided into: dairy, beer, wine, coffee, cocktail bar, grill bar, fresh bar, etc .; by the specifics of the service: - video bar, variety show bar, karaoke bar, etc .; by the time of functioning - day and night. Some bars may be part of a restaurant or hotel.

Term "bar" comes from the name of a specialized stand behind which alcohol is poured. Most often, behind the bar, out of reach of the client, there are decorative shelves lined with glasses and bottles of alcohol. Sitting right behind the bar, you can order various dishes from the menu, even if the bar is part of the restaurant and the main order is made in another area of ​​the establishment.

In Switzerland, for example, there may be bars such as:

The sports bar is visited by sports fans who come to watch sports games and meet other fans.

A cop-bar frequented by police officers on duty.

Vega bar for yogis, no alcohol.

Biker bar, frequented by bikers,

Cafe- an enterprise for catering and recreation of visitors with a limited range of products compared to a restaurant. Sells branded, customized dishes, products and drinks. Depending on the range of products sold, cafes are divided into general and specialized enterprises.

General cafe Is a public catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, dairy products.

Specialized cafes are created depending on: the assortment of the products sold: ice cream parlor, pastry cafe, dairy cafe, coffee shop (hot drinks, mainly coffee), fast service bistro; by contingent on - youth, children's, Internet cafes, etc.
Also, cafes are distinguished by the method of service: self-service, individual service by waiters.

Canteen - a public catering company or catering to a certain contingent that produces and sells dishes in accordance with a menu that is varied on days of the week. According to the assortment of sold dishes, canteens are divided into general type and dietary. By serving the contingent of consumers - school, student, work, etc. By location - public, at the place of study, work.

Diner- a catering enterprise with a limited assortment of dishes of simple preparation, from a certain type of raw material and intended for quick service of visitors. According to the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausages, pancakes, pies, donuts, cheburek, barbecue, tea, etc .; by type of implementation - diner, bistro, cafeteria, etc.

There are also the following types of catering establishments:

Complex catering enterprise: - unification of various types of food outlets in a single complex, for example: a restaurant, a cafe, a snack bar and a culinary store; - catering establishments designed to serve the working of certain institutions and enterprises (so-called "Closed network).

Public catering establishments mass catering establishments available to all groups of the population, in contrast to catering establishments designed to serve the working of certain establishments and enterprises (the so-called "closed network") ..

Catering network- a unified group of organizationally and technologically interconnected catering enterprises with the necessary accompanying enterprises (McDonald's).

Today in the public catering system there are extra charge categories "luxury", "higher", "first", "second" and "third". Public catering facilities fall into the first three categories. Catering facilities of the third category include canteens educational institutions and industrial organizations.

The first and second surcharge categories are assigned by the commission of the head office of the consumer market.

Currently, enterprises of the second premium category have received priority development - these are public catering facilities, which have a premium on products own production does not exceed 70%.

Catering class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of the services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of personnel, restaurants and bars are divided into three classes: suite, supreme, first.

Suite- sophistication of the interior, a high level of comfort, a wide range of services, an assortment of original exquisite custom-made and branded dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.

Higher- the originality of the interior, comfort, choice of services, a varied assortment of original exquisite custom-made and branded dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.

First- harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom and branded drinks - for bars. Cafes, canteens and eateries are not subdivided into classes.

Rosstandart dated June 27, 2013 N 191-st.

FEDERAL TECHNICAL REGULATORY AGENCY
AND METROLOGY

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

CATERING SERVICES

TERMS AND DEFINITIONS

GOST R 50647-2010

Date of introduction - 2012-01-01

Foreword

Objectives and principles of standardization in Russian Federation installed Federal law of December 27, 2002 N 184-FZ "On technical regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

Information about the standard

1. DEVELOPED by the non-commercial partnership "Federation of Restaurateurs and Hoteliers" (NP "FRiO").

2. INTRODUCED by the Technical Committee for Standardization TC 347 "Services of Trade and Public Catering".

3. APPROVED AND INTRODUCED BY Order Federal agency on technical regulation and metrology of November 30, 2010 N 576-st.

4. REPLACE GOST R 50647-94.

Introduction

The terms established in this standard are arranged in a systematic order reflecting the system of concepts in the field of public catering.

There is one standardized term for each concept.

In the alphabetical index, these terms are listed separately with an indication of the article number.

The above definitions can, if necessary, be supplemented by introducing derived signs into them, revealing the meanings of the terms used in them, indicating the objects that are included in the scope of the concept being defined. Supplements should not violate the content of the concepts defined in this standard.

1 area of ​​use

This standard applies to catering services and products and establishes terms and definitions of basic concepts in this area.

The requirements of this standard are general and are intended for use by all catering establishments, regardless of their type, size, power and range of products manufactured. If any of the terms and definitions of this standard cannot be applied due to the specification of the organization of catering establishments and / or products manufactured on them, it is allowed to use other terms, including those accepted in international practice.

2. Terms and definitions

General concepts

1.public catering (food industry): An independent sector of the economy, consisting of enterprises of various forms of ownership and organizational and managerial structure, organizing food for the population, as well as the production and sale of finished products and semi-finished products, both at the public catering enterprise and outside it, with the ability to provide a wide range of services for organizing leisure and other additional services.

2.catering: The activity of a catering enterprise (food industry), consisting in the provision of catering services at a location chosen by third-party organizations and individuals, including the organization of catering services for events of various purposes and retail sale catering products and with the involvement of all enterprises and services that provide contract catering services.

Note. Catering is distinguished by the place, method of providing services and their cost: event catering, meals on transport (including on-board meals), social meals (educational and medical institutions, corporate food, correctional institutions, the army, etc.).

3.public catering establishment (catering establishment): Object economic activity, intended for the manufacture of public catering products, creating conditions for the consumption and sale of public catering products and purchased goods (incl. food products industrial production), both at the place of manufacture and outside it on orders, as well as for the provision of various additional services, including the organization of consumer leisure.

4. the degree of provision of the population with catering establishments: An indicator expressed as the ratio of the actual number of catering establishments to the estimated population, in percent.

5.products of public catering (food industry): The totality of culinary products, bakery, confectionery and beverages.

6.products of catering (food industry) mass production: Catering products manufactured in batches.

7.product batch of catering (food industry): A certain amount of catering products of the same name, of the same date and production change, manufactured under the same conditions at the same enterprise, in the same consumer packaging and / or shipping container, and drawn up in one document that ensures the traceability of the batch.

8. rational nutrition: Nutrition of consumers, organized taking into account the physiological needs for nutrients and the established diet.

9. food ration: A set of dishes and products recommended for the consumer, assembled according to the types of food intake in accordance with the requirements of rational nutrition or nutrition of certain categories of consumers (used for meals for organized, including closed groups).

10. daily ration: A food ration that includes a complete lunch, breakfast, afternoon tea, dinner.

11.Packaged lunch (breakfast, afternoon tea, dinner): A set of dishes and finished products, compiled taking into account the requirements of a balanced diet for meals at lunchtime (breakfast, afternoon tea, dinner).

12. menu: A list of dishes, culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer (guest) in the catering establishment, indicating, as a rule, weight / volume and prices, arranged in a certain sequence.

13. wine list (wine list): A list of alcoholic beverages offered to the consumer in the catering establishment, usually indicating the weight / volume and price. The wine list may contain only information about the wines sold, if there is information about other drinks (spirits, beer, etc.) in the menu or price list.

14. price list: A list of culinary, confectionery and bakery products, drinks, purchased goods offered to the consumer in a culinary store (department), buffet, indicating weight / volume and price.

Note. The price list is applied in trading floor and a service hall for providing the consumer with information on the cost of semi-finished products, culinary products, purchased goods sold in the catering enterprise.

15. hall of a public catering enterprise (service hall): A specially equipped room of a public catering enterprise intended for the sale and organization of consumption of public catering products and purchased goods with or without leisure.

Note. Catering enterprises do not include the area of ​​the hall of the open production areas for the preparation of products, distribution stations, dispensing areas, etc., inaccessible to consumers.

16. hall capacity: The hall's ability to simultaneously accommodate the number of consumers (guests), expressed by the number of seats, is different for one hall depending on the form of service (banquet, buffet, etc.).

17. seat in the hall (seat): Part of the hall area equipped to serve one consumer.

18. Turnover of seats in the hall: Frequency of use of seats in the hall of the catering enterprise for a certain period of time

Types of catering establishments

19.procurement catering enterprise: A public catering enterprise (workshop) intended for the manufacture of public catering products, supplying pre-food catering enterprises, shops and cooking departments, enterprises retail as well as for delivery to consumers on their orders.

20. precooking catering enterprise (catering workshop): A catering enterprise that manufactures dishes from semi-finished products and culinary products, sells them and organizes consumption at the place of preparation.

Note. A public catering enterprise (workshop) can function as a part (structure) of a trading enterprise and sell public catering products at the place of manufacture and outside the enterprise.

21. specialized public catering enterprise: A catering enterprise of any type that manufactures and sells catering products homogeneous in terms of assortment, taking into account the specifics of service and organization of consumer leisure.

22. public catering plant (food plant): A public catering enterprise consisting of procurement and pre-preparation food enterprises with a single technological process for manufacturing products, as well as cooking shops and auxiliary services.

23. store (department) of culinary: A store (department) for the sale of public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.

Note. A cookery store (department) can be located in a catering establishment or independently outside a catering establishment.

24.restaurant: A catering company that provides the consumer with services for organizing food and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods, incl. tobacco products.

25. cafe: A catering enterprise that provides the consumer with services for organizing food and leisure or without leisure, with the provision of a limited, in comparison with a restaurant, range of products and services, selling branded, customized dishes, confectionery and bakery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.

26. bar: A catering establishment equipped with a bar counter and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and cold drinks, meals, cold and hot snacks in a limited range, purchased goods, incl. tobacco products.

27. coffee shop: A catering company specializing mainly in the manufacture and sale with local consumption wide range hot drinks from coffee, cocoa and tea, as well as bakery and confectionery products, culinary products from semi-finished products of a high degree of readiness, as well as alcoholic beverages, purchased goods, incl. tobacco products.

28. fast food company: A food company that sells a narrow assortment of dishes, products, drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures the minimum time spent on serving consumers.

29. snack bar: A food company with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with the possible sale of alcoholic beverages, purchased goods, incl. tobacco products.

30. buffet: A public catering enterprise located in public buildings that sells with local consumption a limited range of public catering products from semi-finished products of a high degree of readiness, including cold and hot dishes, snacks, culinary flour, bakery and confectionery products, alcoholic and non-alcoholic drinks, purchased goods, incl. tobacco products.

31. cafeteria: A catering establishment equipped with a pantry or bar counter selling hot drinks from coffee, tea, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, flour bakery and confectionery products. , hot dishes of simple manufacture, and purchased goods.

32. canteen: A public catering enterprise, publicly available or serving a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu that is varied on days of the week.

33. school canteen: A public catering enterprise designed for the manufacture of catering products that are included in the diet of schoolchildren, and the supply of school canteens and canteens, with a capacity of up to 15 thousand portions per day.

34. Combine school meals: A specialized catering enterprise designed for the manufacture of public catering products included in the diet of schoolchildren, and supplying them, as well as other necessary raw materials for school canteens (raw and precooking) and buffets, with a capacity of more than 15 thousand portions per day.

35. chain of catering establishments: A set of catering establishments with a general assortment of manufactured products and the same form of organization of consumption, united under one trade mark or brand, managed according to the same organizational and managerial principles, including those operating under a franchise.

36. on-board catering enterprise: A public catering enterprise intended for the manufacture, picking, short-term storage and distribution (sale) of finished products for aircraft and other types of transport, as well as for other catering establishments.

37. restaurant car (cafe car, buffet car): A restaurant (cafe, buffet) in a specially equipped long-distance train carriage, intended for the manufacture and sale of catering products and passenger service on the way.

38. automaton enterprise: An enterprise that sells products of a certain assortment through vending machines.

39. distribution (distribution line, distribution station): A specially equipped room, part of the hall of a catering company or part industrial premises enterprises intended for the acquisition and delivery of public catering products to consumers or waiters.

Catering service (food industry)

40. public catering service (food industry): The result of the activities of public catering enterprises (legal entities or individual entrepreneurs) to meet the needs of the consumer in public catering products, to create conditions for the sale and consumption of public catering products and purchased goods, in leisure and other additional services.

41. catering service provider: Catering company ( entity or an individual entrepreneur) providing catering services.

42. consumer of catering services: Individual(guest) or legal entity using the services of a catering company.

43. safety of a public catering service: A complex of properties of a public catering service in which it, under the influence of internal and external hazardous (harmful) factors, affects the consumer, without putting his life, health and property at risk.

Service

44. service process in public catering: A set of operations / actions performed by the catering service provider in direct contact with the consumer of the service (guest) in the process of selling and / or organizing the consumption of catering products and / or organizing leisure activities.

45. service conditions: A set of factors affecting the consumer (guest) in the process of providing catering services.

46. ​​method of serving consumers: A method of selling public catering products to consumers and organizing their consumption: self-service, service by a waiter (cook, bartender, bartender, seller), combined.

47. form of customer service: Organizational reception, which is a variety or combination of methods of customer service.

Catering products

48. culinary products: A set of semi-finished culinary products, culinary products, dishes.

49. culinary semi-finished product; semi-finished product: A food product or combination of products that has undergone one or more stages of culinary processing without being cooked.

50. culinary semi-finished product of a high degree of readiness: A culinary semi-finished product from which, as a result of the minimum necessary (one or two) technological operations, a dish or culinary product is obtained.

51. culinary product: A food product or combination of products, brought to culinary readiness.

52. flour culinary product: A culinary product of a given shape made of dough, with or without various fillings.

Note. Pastry culinary products include pies, pies, pizza, pies, pasties, dumplings, belyashi, cheesecakes, donuts, manti, khachapuri, strudels, croissants, pancakes, pancakes, pancakes and others, including products of national and foreign cuisine.

53. bakery product: A product made from the main (flour, baking yeast, baking powder, salt, water) and additional raw materials (sugar, fat, eggs, flavoring additives and other recipe components) necessary to ensure specific organoleptic and physico-chemical properties products containing more than 50% flour as part of the product.

54. confectionery product: A multicomponent food product, ready for consumption, having a certain predetermined shape, obtained as a result of technological processing of the main types of raw materials: sugar and / or flour, and / or fats and / or cocoa products, with or without added food ingredients, food additives and flavorings.

55. flour confectionery product: A confectionery product made from flour with a high sugar content, fat and eggs, or from flour with partial replacement of sugar, fat and eggs.

56. recipe for public catering products: A standardized list of raw materials, food products, incl. food additives, flavors and various ingredients, and semi-finished products necessary for the manufacture of a specified amount of public catering products.

57. dish: A food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated.

58. chilled food: A food (culinary product) that has been intensively cooled to a temperature between 2 ° C and 6 ° C.

59. custom-made dish: A dish that requires individual preparation and execution after receiving an order from a consumer (guest).

60. banquet dish: A dish with an original design, prepared for special occasions.

61. signature dish (product): A dish (product) prepared according to the original recipe and technology or from a new type of raw material and reflects the specifics of the catering enterprise.

62. portion: The mass or volume of the dish intended for a single intake by one consumer.

63. side dish: Part of a dish served with the main component in order to increase nutritional value, a variety of organoleptic characteristics, including appearance.

64. sauce: A component of a dish that has a different consistency, used in the cooking process (as a binder) or supplied to it to improve its organoleptic characteristics (taste, aroma and color).

65. sandwich: A culinary product consisting of one slice of bread with various products according to the recipe.

66. sandwich (sandwich): A culinary product consisting of two or more slices of bread or a roll and one or more layers of meat or other fillings.

67. appetizer (cold or hot dish): A dish served before main courses.

68.Soup: A liquid dish prepared with water, broths, broths, kvass, milk and fermented milk products.

69. drink: A liquid or liquid product intended for drinking.

Note. Drinks are alcoholic, low-alcoholic, non-alcoholic, hot (tea, coffee, cocoa, etc.), milk, juices, etc.

70. crouton: A baked semi-finished product in the form of a curly flatbread made of unsweetened dough for serving banquet snacks and dishes.

71. tartlet: Baked semi-finished product in the form of a basket made of unsweetened dough for serving snacks.

72. volovan: A baked semi-finished product in the form of two oval or round flatbreads, with a notch inside, from unleavened puff pastry for serving snacks.

73. profiteroles: baked semi-finished product in the form of small balls of choux pastry.

74. croutons: Pieces of bread of a given shape and size, dried or fried in oil.

75. cutlet mass: Chopped pulp of meat, poultry, fish or vegetables with the addition of bread or semolina.

76. Knelny mass: Chopped, mashed and whipped pulp of meat, poultry or fish with the addition of other products according to the recipe.

77. minced meat: Crushed or mashed products, subjected to preliminary mechanical or heat treatment, intended for the manufacture of molded semi-finished products or for sale to consumers.

78. batter: A batter into which pieces of food are immersed before deep-frying.

79. ice cream: A mixture of raw eggs, salt, milk (cream) or water.

Culinary processing methods for raw materials and food

80. food raw materials: Raw materials of animal, vegetable, microbiological, mineral, artificial or biotechnological origin and drinking water used for further processing in the production of food products.

81. food products: Products of animal, plant, microbiological, mineral or biotechnological origin in natural, processed or processed form, which are intended for human consumption, including food products with the declared properties, drinking water, packaged in containers, drinking mineral water, alcoholic beverages (including beer), biologically active additives to food, chewing gum, starter cultures and starter cultures of microorganisms, yeast, food additives and flavorings, as well as food (food) raw materials.

82. culinary processing of foodstuffs: Exposure to foodstuffs in order to impart properties to them that make them suitable for further processing and / or consumption.

83. mechanical culinary processing: Culinary processing of food products by mechanical methods for the production of dishes, culinary products and semi-finished products.

84. chemical culinary treatment: The culinary treatment of food products by chemical methods in order to obtain culinary products and semi-finished products.

85. thermal culinary treatment: The culinary treatment of food products and semi-finished products, which consists in heating them in order to bring them to a predetermined degree of culinary readiness.

86. Waste from culinary processing: Food and technical wastes / residues generated during mechanical culinary processing: during cleaning, cutting, deboning, flattening, etc.

87. loss during culinary processing: Reduction of the mass of food products in the process of manufacturing catering products.

88. culinary readiness (readiness): A set of specified physicochemical, structural and mechanical, organoleptic characteristics of public catering products that determine its suitability for consumption.

89.cuttingmechanical culinary processing, which consists in dividing food into parts of a certain size and shape using cutting tool or mechanism.

90. Shredding: Cutting vegetables into small, narrow pieces or thin, narrow strips.

91. breading: Mechanical culinary treatment, which consists in applying to the surface of a semi-finished product (flour, rusks, sliced ​​wheat bread, nuts, etc.).

92. whipping: Mechanical cooking, which consists in intensively mixing one or more products in order to saturate with air and obtain a loose, fluffy or foamy mass.

93. portioning: Division by mass and / or volume and / or quantity of raw materials, semi-finished products and finished products, including non-alcoholic and alcoholic beverages.

94. stuffing: Mechanical culinary processing, which consists in filling specially prepared products with minced meat or other pre-processed food raw materials.

95. flambing: A cooking technique in which a strong alcoholic beverage is poured over a dish and set on fire.

96. wiping: Mechanical cooking, which consists in grinding the product by forcing it through a sieve, grater and other equipment to give a homogeneous texture.

97. stuffing: Mechanical culinary processing, which consists in the introduction of vegetables or other products provided for by the recipe into special cuts in meat and meat products, poultry, game or fish carcasses.

98. beating: Softening slices of raw meat, fish and other products using special equipment, incl. chop hammer.

99. loosening: Mechanical culinary processing of products, which consists in partial destruction of the structure of the connective tissue in order to accelerate the cooking process and / or to change the consistency of the product.

100. pickling: Culinary processing, which consists in keeping products in solutions (marinades) of food organic acids, in oils, sauces, with vegetables, salt, spices, onions in order to impart specific taste, aroma and texture to finished products.

101. cooking: Thermal cooking of food in an aqueous or steam atmosphere.

102. steaming: Boiling food in a small amount of liquid or in its own juice.

103. braising: Simmering with the addition of spices, herbs, seasonings or sauces.

104. frying: Thermal cooking of products with the aim of bringing them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.

105. frying: Short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties.

106. sautéing: Heat cooking of fatty foods at 120 ° C in order to extract aromas and colors.

Note. Flour can be sautéed without fat at 150 ° C.

107. baking: Thermal culinary treatment of products in the chamber of heating devices in order to bring them to culinary readiness.

108. baking vegetables: Heat treatment of coarsely chopped vegetables on a frying top without fat.

109. reheating dishes, culinary products: Thermal culinary treatment of frozen or chilled dishes, culinary products by heating to a temperature of 80 ° C - 90 ° C in the center of the product.

110. temperature control of dishes: Maintaining the set temperature of dishes at serving or during delivery to the place of consumption.

111. cooling of catering products: Culinary processing, which consists in lowering the temperature of catering products in order to bring them to culinary readiness, storage or further use.

112. intensive cooling of public catering products: Rapid cooling of public catering products to temperatures ranging from 0 ° C to plus 2 ° C, produced in special refrigeration equipment, in order to maintain quality and increase its shelf life.

113. freezing of public catering products: Technological processing, which consists in changing the temperature of public catering products to a level below 0 ° C and aimed at ensuring its safety for a long time.

Note. Freezing can be deep when the temperature of catering products is brought to minus 18 ° C; minus 25 ° C.

114. shock freezing of public catering products: Freezing of public catering products to a temperature of minus 18 ° C; minus 25 ° C for a minimum time.

115. boiling in a water bath: A method of cooking, in which there is no contact of the dishes in which the product is cooked with a heating source, due to the presence of the dishes in boiling water.

116. Plating: Giving the fish the size and shape corresponding to the type of culinary product.

117. chocolate tempering: Holding the chocolate mass with intensive stirring and maintaining a strictly defined temperature: plus 29 ° C - 31 ° C for natural and plus 27 ° C - 28 ° C for milk chocolate.

118. Sulphitation of Peeled Potatoes: Chemical culinary treatment of peeled potatoes with sulfurous anhydride or solutions of salts of sulfurous acid in order to prevent browning.

Manufacturing of catering products

119. technology for the manufacture of public catering products: A complex of technological processes and operations carried out by personnel with the help of technical means compiled in a certain sequence, allowing to manufacture public catering products.

120. technological process: Change in physical, chemical, structural-mechanical, microbiological, organoleptic properties and characteristics of raw materials, components, materials in the manufacture of public catering products.

121. technological operation: A separate part of the technological process.

122. technological equipment: Technical means for the implementation of a technological process, its part or a technological operation.

123. technical conditions; TU: A technical document containing the name of the product, in which the manufacturer establishes the requirements for the raw materials used in production, quality (organoleptic and physico-chemical indicators), safety and shelf life of a specific product (several specific types of products), necessary and sufficient to identify the product , control of its quality and safety during storage, transportation.

124. technological instruction for the manufacture and / or delivery of catering products; TI: A technical document that establishes the requirements for the processes of manufacturing, storage, transportation of raw materials, semi-finished products and ready meals (products) or delivery.

125. routing for catering products; TTK: A technical document developed for branded and new dishes, culinary, bakery and confectionery products manufactured and sold at a specific food enterprise, which sets requirements for the quality of raw materials, standards for laying raw materials (recipes) and output rates for semi-finished products and ready-made meals (products), requirements for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as nutritional value catering products.

126. technological map for public catering products; TC: A technical document drawn up on the basis of collections of recipes for dishes, culinary products, bakery and confectionery products or a technical and technological map and containing the norms for the laying of raw materials (recipes), the norms for the output of semi-finished products and ready-made dishes, culinary, bakery and confectionery products and a description of the technological process manufacturing.

127. production losses: The loss of mass of raw materials (products) arising at each technological operation, which can be determined by weighing or by calculation, arising from mechanical and thermal processing, in the process of manufacturing semi-finished products and portioning.

128. unaccounted for loss: Losses in the mass of raw materials (products) arising during technological operations, which cannot be weighed and can only be determined by calculation at the end of the technological process.

Quality and safety of food service products (food industry)

129. quality of public catering products (food industry): A set of properties of public catering products that determine their suitability for further processing and / or consumption, safety for consumers' health, stability of composition and consumer properties.

130. technological control: Quality control of raw materials, food products, materials, semi-finished products, finished products, technological processes used in the manufacture of public catering products, including: input, operational and acceptance control.

131. incoming control: Control of quality and safety indicators of raw materials, food products, semi-finished products and materials received by the manufacturer for further use in technological processes manufacturing of public catering products.

132. operational control: Control of parameters and indicators during execution or after completion of a technological operation.

133. acceptance control: Control of quality and safety indicators of finished public catering products, based on the results of which a decision is made on its suitability for sale.

134. Expiration date: The period after which the catering product is considered unsuitable for its intended use.

135. quality and safety certification: A document in which the manufacturer of public catering products certifies the compliance of the quality and safety of each batch of products with the requirements of the relevant regulatory and technical documents intended for sale outside the enterprise, incl. in the trading network.

136.Sensory analysis: Analysis using the senses (highly specific receptor organs), which provide the body with information about environment with the help of sight, hearing, smell, taste, touch, vestibular reception and interoception.

137. sensory analysis of catering products: Sensory analysis of catering products using smell, taste, sight, touch and hearing.

138. organoleptic assessment of the quality of public catering products: Assessment of the response of the human sense organs to the properties of public catering products as an object under study, determined using qualitative and quantitative methods.

139. sensory specifications: The minimum acceptable quality ratings for each organoleptic characteristic of a food service product established by the manufacturer of the product and used in the quality control procedure.

140. defect: Failure to meet a specified or expected requirement for the quality of foodservice products.

Note. Defects can be critical and / or significant.

141. test sample: A sample of a food service product intended for the performance of an organoleptic examination.

142. test portion: A portion of a test sample of a food service product that is directly evaluated.

143.scale: An ordered set of consecutive values ​​(graphical, descriptive or numerical, for example, a score) used to reflect the level of quality of an organoleptic characteristic.

144. quality rating assessment: A method consisting in a quantitative assessment of the quality of public catering products using ordinal (point) scales in accordance with the level of the overall quality of the product and / or its individual organoleptic characteristics, as well as the analysis of shortcomings and defects typical for products of this type ...

145. appearance: Organoleptic characteristic reflecting the general visual impression or a set of visible parameters of the product and includes such indicators as color, shape, transparency, gloss, sectional view, etc.

146. texture: An organoleptic characteristic representing the aggregate of the mechanical, geometric and surface characteristics of a product, which are perceived by mechanical, tactile and, where possible, visual and auditory receptors.

147. consistency: A set of rheological (related to the degree of density and viscosity) characteristics of a product perceived by mechanical and tactile receptors.

Note. Consistency is one of the constituents of texture.

148 odor: An organoleptic characteristic perceived by the olfactory organ upon inhalation of volatile aromatic components of food service products.

149. taste: An organoleptic characteristic reflecting the sensations arising from the interaction of various chemicals on the taste buds.

150. marking: Information in the form of signs, inscriptions, pictograms applied to the packaging, label, label, insert sheet, designed to ensure product identification and inform consumers about the composition of the product, its consumer properties, recommendations for use and placement of other information necessary in accordance with the legislation of the country of origin.

Index of terms

Banquet dish 60 bar 26 security catering services 43 dish 57 sandwich 65 buffet 30 dining car (cafe car, buffet car) 37 cooking 101 boiling in a water bath 115 whipping 92 wine list (wine list) 13 taste 149 hall capacity 16 appearance 145 volovan 72 incoming inspection 131 side dishes 63 croutons 74 defect 140 precooking catering establishment 20 frying 104 procurement catering establishments (catering workshop) 19 ordered dish 59 appetizer (cold or hot dish) 67 snack bar 29 catering enterprise hall (service hall) 15 freezing of public catering products 113 odor 148 baking 107 intensive cooling of public catering products 112 catering service provider 41 cafes 25 cafeterias 31 quality of public catering products (food industry) 129 catering 2 batter 78 knelny mass 76 public catering complex (food processing plant) 22 plant school meals 34 confectionery 54 consistency 147 cutlets naya mass 75 coffee house 27 crouton 70 culinary readiness (readiness) 88 culinary processing of food products 82 culinary products 48 culinary product 51 culinary semi-finished product of a high degree of readiness 50 culinary semi-finished product; semi-finished product 49 lion 79 cooking store (department) 23 marinating 100 labeling 150 menus 12 seat in the hall (seat) 17 customer service method 46 mechanical cooking 83 flour confectionery 55 flour culinary product 52 drink 69 slicing 89 roasting 105 turnover of seats in the hall 18 public catering (food industry) 1 operational control 132 organoleptic assessment of the quality of public catering products 138 organoleptic analysis of public catering products 137 beating 98 waste during cooking 86 cooling food products 111 chilled dish 58 breading 91 batches of public catering products (food industry) 7 sautéing 106 plastering 116 baking vegetables 108 portioning 93 portions 62 losses unaccounted for 128 losses during cooking 87 production losses 127 consumer catering services 42 on-board catering company 36 fast food company 28 public catering enterprise (catering enterprise) 3 vending machine 38 price list 14 acceptance control 133 filling 102 food products 81 public catering products (catering industry) 5 public catering (catering industry) products of mass 6 manufacturing rubbing 96 profiteroles 73 service process in public catering 44 distribution (distribution line, distribution station) 39 warming up dishes, culinary products 109 diet 9 rational nutrition 8 rating quality assessment 144 restaurant 24 recipe for catering 56 loosening 99 sensory specifications 139 sensory analysis 136 food chain 35 complete lunch (breakfast, afternoon snack , dinner) 11 sauce 64 specialized public catering enterprise 21 shelf life 134 degree of provision of the population with catering enterprises 4 dining room 32 sulfitation of peeled potatoes 118 soup 68 food raw materials 80 sandwich (sandwich) 66 tartlets 71 texture 146 tempering chocolate yes 117 heat cooking 85 temperature control of dishes 110 test portion 142 test samples 141 technical and technological cards for public catering products; TTK 125 technical conditions; TU 123 technological instruction for the manufacture and / or delivery of 124 public catering products; TI technological card for public catering products; TC 126 technological operation 121 technological control 130 technological process 120 technological equipment 122 manufacturing technology of public catering products 119 stewing 103 certification of quality and safety 135 service conditions 45 catering service (food industry) 40 minced meat 77 stuffing 94 signature dish (product) 61 flaming 95 form of consumer service 47 chemical culinary processing 84 bakery product 53 shredding 90 scale 143 school basic canteen 33 shock freezing of catering products 114 crushing 97

Today I will tell you in detail about catering establishments, which establishments belong to them, what classes they are divided into. If you think that catering establishments are just bars, cafes and restaurants, then you are mistaken, now I will tell you why.

Catering

Public catering (catering)- a branch of the national economy that is engaged in the production and sale of finished food products or semi-finished products. These include canteens, coffee shops, bars, pastry shops, pizzerias, fast foods, restaurants, dumplings and many other businesses.

In other words, we can also say that these are all enterprises that provide catering services, as well as produce culinary products or semi-finished products.

Catering enterprises are divided into state-owned (canteens in kindergartens, hospitals, schools, state enterprises) and private (cafes, bars, restaurants).

Services that are provided at catering establishments are divided into:

• catering services;
• services for the manufacture of culinary products and confectionery products;
• services for the organization of consumption and maintenance;
• services for organizing the leisure of visitors;
• other services.

Catering establishments must comply with the established sanitary, fire safety rules, comply with regulatory and technological documents, cares about the quality of services and products provided. Also, the responsibilities of enterprises include taking care of the health and safety of employees and visitors and caring for the environment.

Catering establishments are also subdivided into:

• billet;
• preproduction;
• having a complete production cycle.

Procurement enterprises include enterprises that produce confectionery or semi-finished products from raw materials, which are later used in pre-production establishments. This is usually pretty large enterprises with a large turnover, its own warehouses, freezers, high-tech equipment, a fleet of vehicles for the delivery of products to consumers.

Such enterprises include confectionery, culinary workshops, dairy factories, etc.

And then already finishing enterprises use these products in order to prepare final food products from semi-finished products and sell them to the population through snack bars, fast foods, cafes, bars, canteens, dumplings, dumplings, and pubs.

To establishments with complete production cycle include those that have the ability to completely cook from raw materials final product and sell it to their visitors, as well as have large trading or banquet halls for the sale of products. These can be quite large pizzerias, cafes or restaurants.

In restaurants, in addition to selling high-quality products and dishes, high-quality service, they should also take care of the entertainment of their guests, cultural recreation))

Catering establishments

The restaurant is a catering enterprise with a large assortment of dishes of complex preparation, including customized and branded, wine and vodka, tobacco and confectionery products, with a highly qualified level of customer service combined with a stylish and unique design and interior of the premises, as well as the organization of entertainment for restaurant visitors and cultural recreation.

According to the range of products sold and decoration, restaurants are divided into:

• specialized,
• with national cuisine;
• thematic.

By location - a restaurant at a hotel, a train station, in a recreation area, a restaurant car, etc.

The staff of the restaurant must work employees with special education and high qualifications. Waiters, cooks, bartenders must thoroughly know their own, the technology of cooking, and be able to find a common language with any guests of the restaurant and serve so that visitors become regular guests.

Often, the restaurant staff are dressed in, this gives a certain style to the establishment and distinguishes it from the rest with its style.

Furniture in restaurants should be of superior comfort, corresponding to the interior of the room, armchairs should be soft and comfortable. Also, cutlery and tableware in restaurants must be of high quality. In many luxury establishments, waiters are encouraged to speak foreign languages.

Bar is a catering establishment with a bar counter selling alcoholic, non-alcoholic, snacks, desserts, pastries and bakery products.

According to the assortment and method of preparation of the products sold, the bars are divided into:

• dairy;
• beer halls;
• wine;
• cocktail bars;
• coffee;
• grill bars;

According to the specifics of the service, the bars are divided into:

• variety bar;
• disco bar;
• fitness bar;
• video bar.

Compared to restaurants, bars often do not have the opportunity to prepare complex dishes and their range of dishes is much more scarce. Quite often, in addition to drinks in bars, there can only be sandwiches, pizzas and similar products, since the focus of bars is more on drinks, rather than food.

A cafe is a catering enterprise that organizes food and recreation for visitors, but in comparison with restaurants, it has a smaller assortment of dishes and drinks, a more modest interior, and spaciousness.

However, the cafes also sell branded, custom-made, complex dishes, and in some of them the quality of service and the qualifications of the staff can be quite high. There is a large number of small cozy cafes with their own flavor and excellent specialty snacks and dishes, especially often found in resort, tourist centers or large cities.

In a cafe, in addition to a dining room, there must be a lobby, a cloakroom and toilet rooms for visitors.

In a cafe, in addition to dishes and snacks, they should also provide entertainment for their guests, think over the interior, lighting, good ventilation of the room. Crockery, furniture and cutlery must also be of a certain level.

A canteen is a publicly accessible establishment or an establishment serving a certain contingent of consumers, with a varied assortment of dishes, confectionery and flour products.

According to the range of products, canteens are divided into dietary and general types. As a rule, dietary ones are located in children's or medical sanatoriums and institutions. Basically, in canteens, the principle of self-service is used, visitors passing along the distribution choose snacks and drinks, check out and sit at a free table.

Dishes and cutlery in canteens are also quite simple and refined dishes in these establishments you will not find - everything is simple and home-like.

Exceptions are canteens located in executive committees, regional administrations, ministries and higher government agencies. There you can always eat tasty and cheap food in good conditions)) But it's not so easy to get there ((

Snack bar - an institution with a limited range of simple cooking for quick customer service.

Depending on the range of products sold, snack bars are divided into:

• dumbbell;
• dairy;
• dumplings;
• cheburek;
• dumplings;
• pie;
• pancake;
• sausage;
• barbecue;
• pizzeria, etc.

All eateries use the principle of self-service, furniture and cutlery can be as simple as disposable. Due to their simplicity, these establishments offer fairly affordable prices.

A buffet is an institution equipped with a counter and a showcase that sells a limited assortment of simple dishes, drinks, flour products that are prepared in other places (canteens, cafes), and here they are only sold.

Examples of buffets can be seen in large numbers at bus and railway stations, hospitals, schools, theaters and in the lobby of concert halls during major concerts.

Classes of catering establishments

Depending on the quality of the services provided, the level of service, the qualifications of the personnel, the design and decoration of the hall, furniture, decorations and the quality of cutlery, the following classes of catering establishments are distinguished:

1. Higher
2. First

The luxury class is characterized by a unique luxurious design and interior of the hall, an increased level of comfort, a large assortment of exquisite and signature dishes, an extensive wine and cocktail list, comfortable furniture, expensive high-quality cutlery and glassware, organization of themed evenings, performances of groups and organizations in general the guests' recreation should be given maximum attention.

For the "upper" class - the original interior of the institution, the comfort of furniture, high-quality cutlery and glass, a varied assortment of dishes and snacks, the presence of specialties and cocktails, the organization of high-quality leisure for visitors.

For the "first" class - the comfort of the restaurant hall, the availability of an assortment of high-quality dishes of complex preparation, specialties, simple cocktails, high-quality cutlery and glass.

I told you about the most common restaurant businesses that use the labor of a waiter or bartender. There are also culinary factories, procurement shops, confectionery factories - they all belong to catering enterprises, but I will not talk about them in detail.

All establishments of the restaurant business are important and have their own audience, and this must be taken into account when opening a new establishment. The staff of any of the institutions I have described above is worthy of respect for their work. I have been working in cafes and restaurants for over 20 years and I know how hard it is. I send my greetings to all employees of catering establishments, we are all one big family!

On this I will end today's post, waiting for your questions, wishes, suggestions for new publications in the comments.

I would be grateful for spreading the note on social networks.

See you!

With respect, Nicholai

Notes

Public catering (O.P.) : a set of enterprises of various organizational - legal forms and citizens - entrepreneurs engaged in the production, sale and organization of consumption of culinary products. Public catering enterprise : an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) the organization of consumption. Procurement enterprise [shop] (OP) : a public catering enterprise [shop] intended for the centralized mechanized production of culinary products, flour confectionery and bakery products and supplying them to preparatory enterprises, culinary shops and retail trade enterprises. Finishing plant (O.P.): a public catering enterprise that prepares dishes from semi-finished products and culinary products, their sale and organization of consumption.

Specialized Enterprise (O.P.): public catering enterprise of any type that develops and sells culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure.

Raw materials : starting products for further processing.

Culinary products: a set of dishes, culinary products and culinary semi-finished products. Culinary semi-finished product ; semi-finished product: a food product or a combination of products that have passed one or more stages of culinary processing without bringing to readiness. Culinary readiness : a set of specified physicochemical, structural and mechanical, organoleptic indicators of the quality of food and culinary products, which determine their suitability for eating. Flour culinary product: a culinary product of a given shape from dough, in most cases with minced meat (pies, pies, belyashi, donuts, pizza). Pastry: given form, from dough with increased soda - m of sugar and fat. Dish: a food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated. Ordered dish : a dish that requires individual preparation and registration after receiving an order from a consumer. Banquet dish : a dish with an original design, prepared for ceremonial receptions. Specialty of the house : a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflects the specifics of a given enterprise. A portion : the mass or volume of the dish intended for a single intake by one consumer. Menu : a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering enterprise, indicating, as a rule, weight and price. Waste from cooking : food and technical residues formed in the process of mechanical culinary processing. Cooking loss : reduction in the mass of food products in the production of culinary products. Recipe: a standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products. Cruton : baked semi-finished product in the form of a curly cake made of unsweetened dough for serving banquet snacks and dishes. Tartlet : baked semi-finished product in the form of a basket of unsweetened dough for serving snacks. Volovan : baked semi-finished product in the form of two corrugated flat cakes, oval or round, with a recess inside, from unleavened puff pastry for serving banquet snacks. Profiteroles : baked semi-finished product in the form of small balls of choux pastry.

Toast: slices of bread of a given shape and size, dried or fried in oil. Cutlet mass : chopped pulp of meat, poultry or fish with the addition of bread. Knelnaya mass : chopped, mashed and whipped pulp of meat, poultry or fish with the addition of other products according to the recipe. Ground meat : crushed or rubbed mass of products that have been preliminarily subjected to mechanical or heat treatment. Batter: a batter into which pieces of the product are dipped before deep-frying. Lieson : a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.