Room for washing tableware. Necessary equipment

Washing kitchen utensils.

The kitchen utensil washing station is designed for washing dishes, kitchen and cutting equipment, and tools.

The washing room has a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, and washing baths with three compartments - for soaking, washing and disinfection.

The selection of equipment for all workshops at this enterprise was made in accordance with the “Standards for equipping with equipment and tableware for industrial enterprises”. The selection was carried out in accordance with all the requirements for this enterprise.

Sanitary requirements for equipment, utensils, containers.

Mechanical equipment must be installed so that there is easy access and there is no counter or intersecting flow of raw food with semi-finished and finished culinary products.

Upon completion of work, the equipment is necessary:

disassemble;

free from food residues;

rinse thoroughly with hot water;

scald with boiling water;

dry unassembled, preferably in an oven;

After use, dishwashers must be thoroughly rinsed with hot water from a hose and ventilated. Wash and scald the plate cassettes.

Non-metallic equipment also includes production tables, cutting boards, bathtubs for washing vegetables, and a chair (block) for cutting meat.

Production tables must have a smooth, even surface; table tops can be upholstered with sheets of stainless steel, duralumin, as well as wooden ones for vegetables and dough. Tables are washed with warm water and detergents, and if there is steam, then steamed. Wooden table tops are thoroughly cleaned and then washed.

Cutting boards should be made of hard wood, their surface should be smooth, even without cracks. On the side surface there should be markings SM and VM i.e. raw, cooked meat, as well as

name of the workshop. The boards should be thoroughly washed in a warm solution of soda ash, then scalded with boiling water, and for complete disinfection they are boiled for 15-20 minutes.

Washing kitchen utensils in catering establishments

The kitchen utensil washing area is located next to the hot shop and the food waste chamber. It is designed for washing stovetop boilers, metal utensils and baking trays, as well as serving equipment.
The washing room is equipped in such a way that incoming used dishes can be placed on shelves. There are also containers for food waste, bathtubs with two compartments, racks with grid shelves for drying washed dishes, and a drain for water drainage.
The dishes are first cleaned of food residues using wooden spatulas and washed in the first compartment of the washing bath with brushes or sponges in hot water using detergents. Then, in the second compartment, the washed dishes are rinsed with water at a temperature of 90 "C. If there are remains of burnt food on the walls of the dishes, warm water is first poured into the dishes to allow the crust to soak. The remaining food is collected in buckets with lids, and then delivered to the food storage room waste.
Digester boilers are treated with water at a temperature of 50 "C using brushes, rinsed with hot water (not lower than 70 ° C). It is allowed to use Progress detergent (or the same type). Sanitary rules do not recommend washing aluminum cookware with soda or lye, because it gets dark.
Do not wash dishes for various purposes in one water. To clean and wash dishes that have a coating of soot on the surface, you should use separate wooden and rubber scrapers, sponges, and brushes. It is not recommended to scrape burnt food from the walls of dishes with metal tools. After washing the cutting boards in two waters, scald them with boiling water. Napkins and gauze for straining broth and squeezing juice from berries and fruits are thoroughly washed in hot water and boiled before use. The same applies to pastry bags for cream. Clean dishes are dried and stored on racks with two or three grid shelves. In small businesses, kitchen utensils are washed in a dishwasher. To do this, install a bathtub with two compartments and a rack, and the washing area is separated by a partition in the form of a barrier.

The kitchen utensil washing station is designed for washing dishes, kitchen and cutting equipment, and tools.

The washing room has a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, and washing baths with three compartments - for soaking, washing and disinfection.

1 – electric stove PESM-4Sh; 2 – electric frying pan SESM-0.5; 3 – electric frying cabinet 4 – deep fryer. FESM-20 5 – electric 2-burner stove. 6 – insert for heating equipment 7 – electric food warmer MSESM-50. 8 – production table. 9 – universal drive PG-0.6 10 – floor scales. 11 – freezer. 12 – grill.. 13 – mobile rack. 14 – bowl. 15 – rack for drying dishes. 16 – washing baths. 17 – mobile bathtub. 18 – refrigerated cabinet ШХ-0.4М. 19 – molding machine RC/4- for the production of dumplings. 20 – electric dispensing stand SRSM 21 – dispensing stand. 22 – table with built-in washing tub. 23 – sink.

The selection of equipment for all workshops at this enterprise was made in accordance with the “Standards for equipping with equipment and tableware for industrial enterprises”. The selection was carried out in accordance with all the requirements for this enterprise.

7. Sanitary requirements for equipment, utensils, containers.

Mechanical equipment must be installed so that there is easy access and there is no counter or intersecting flow of raw food with semi-finished and finished culinary products.

Upon completion of work, the equipment is necessary:

disassemble;

free from food residues;

rinse thoroughly with hot water;

scald with boiling water;

dry unassembled, preferably in an oven;

After use, dishwashers must be thoroughly rinsed with hot water from a hose and ventilated. Wash and scald the plate cassettes.

Non-metallic equipment also includes production tables, cutting boards, bathtubs for washing vegetables, and a chair (block) for cutting meat.

Production tables must have a smooth, even surface; table tops can be upholstered with sheets of stainless steel, duralumin, as well as wooden ones for vegetables and dough. Tables are washed with warm water and detergents, and if there is steam, then steamed. Wooden table tops are thoroughly cleaned and then washed.

Cutting boards should be made of hard wood, their surface should be smooth, even without cracks. On the side surface there should be markings SM and VM i.e. raw, cooked meat, as well as

name of the workshop. The boards should be thoroughly washed in a warm solution of soda ash, then scalded with boiling water, and for complete disinfection they are boiled for 15-20 minutes.

8. Forms of quality control of products.

Brokerage - Daily control over the quality of products, it can be departmental, administrative and personal.

Departmental - carried out by a special commission. Members of the commission periodically evaluate the quality of food prepared at a particular enterprise. If a violation is detected, a report is drawn up.

Administrative - carried out periodically during the day, by the head of production or his deputy, cook-foreman.

Personal - the most important form of food control is quality control posts and control during distribution. The posts are headed by chef-foremen who control the quality of the prepared dishes and their yield.

Before starting brokerage, commission members carefully familiarize themselves with the menu, technological and costing maps. First, determine the weight of the finished dish. Next, the quality of dishes and finished products is assessed according to organoleptic indicators. Depending on these indicators, products receive ratings: “excellent”, “good”, “satisfactory” and “unsatisfactory”.

The “excellent” rating is given to dishes prepared in strict accordance with the recipe approved by the technologist.

A “good” rating is given to dishes prepared in strict accordance with the recipe, with excellent taste, but with irregularities in the form of cutting.

The “satisfactory” rating is assigned to dishes that are suitable for sale without processing, but have minor flaws.

The “unsatisfactory” rating is given to dishes that have significant shortcomings: the presence of foreign taste, loss of appearance, unhealthy color. These dishes are sent for revision or rejected with the appropriate document.

In the rejection journals, the commission records its comments regarding the quality of the dishes. The journal must be sealed with a wax seal and the pages must be numbered. The magazine is kept by the production manager.

The tableware washing room should have a convenient connection with the hall and the distribution room, which makes it easier to collect used dishes and deliver them to the washing room. The washing room is equipped with dishwashers, washing baths, production tables, drying cabinets, shelving and cabinets for clean dishes, and bins with lids for collecting waste. To reduce noise and protect the dishes, tables are covered with linoleum or other material. The equipment is placed as the dishes are processed: cleaning from food residues, sorting, washing, rinsing, drying.

1) cleaning of food debris occurs on tables with a funnel-shaped recess, under which a tank is installed to collect food debris; the table is installed near a window through which dirty dishes come in;

2) sorting occurs by type of dishes (plates, glassware, cutlery) on the production table;

3) washing takes place in periodic and continuous (conveyor) dishwashers. Or in wash tubs with three compartments. In 1 compartment – ​​washing and degreasing at a temperature of 45-50ºС using soda ash (0.5-2%) or “Dishwasher”. In 2 – washing and disinfection department (chloramine solution or 10% clarified bleach solution) at a temperature of 50-55ºС, 3 – rinsing at a temperature of 90-98ºС; Glassware is washed in a bath with 2 compartments - first in warm water with detergent, then rinsed with hot water at a temperature of 60-70ºC. The devices are washed with the addition of detergents and sterilized for 5-10 minutes, or calcined.

4) dry on racks and put in cabinets without wiping.

Organizing the work of washing kitchen utensils

The kitchen utensil washing room is classified as an auxiliary premises of the POP. Kitchenware washing station Designed for washing tableware, kitchen and serving utensils and tools. It is located in close connection with production workshops.

Equipment: stock shelves, shelving, washing tubs with three compartments.

Inventory: wooden spatulas, metal brushes, scrapers, grass brushes.

Depending on the volume of work, washing dishes is carried out by 1 or 2 washers. First, the dishes are cleaned of food residues, then soaked in the first bath, washed in the second bath with the addition of soda ash at a temperature of 55-60°C and rinsed at a temperature of 80-90º, the boards are scalded. After processing, the dishes are dried and stored in a specially designated place on racks at a height of 0.5 - 0.7 m from the floor.

Room for washing tableware are provided in all restaurants, regardless of their types and the capacity of the rooms. The work of the halls and, consequently, the level of culture of customer service largely depends on the efficient work of this division.

For all restaurants, the washing room is designed, on the one hand, as adjacent to the service area, and on the other hand, to the hall and serving area. As a result, it is easier to collect and deliver used utensils, as well as to provide waiters with clean utensils.

When designing a washing room, the number of dishes and appliances to be washed is taken into account. The walls of the washing room are lined with ceramic tiles. Cabinets are provided for storing dishes, and for the convenience of transferring dishes from the washing room to the serving room or for distribution, it is advisable to use through cabinets. At the washer's workplace, tables and counters are installed, which are covered with linoleum to prevent dishes from breaking and reduce noise. When serving a group of consumers, dishes are collected from the tables in the hall using a special cart. Next, the dishes enter through a special opening (window) into the washing room, where there is a table with a funnel-shaped recess. A tank is placed under this recess to collect food debris. Then the dishes go to the production table, where they are sorted by type (plates, glasses, cutlery). After this, it is sent to washing baths or to the dishwasher. The washing room should also have a sink.

Washing process The cleaning process consists of removing food residues, sorting, washing, rinsing and drying. It is allowed to wash tableware and cutlery in a dishwasher, as well as in washing baths that have hot and cold water. A dishwasher makes washing dishes much faster and makes the work of washers much easier. In addition, the machine not only washes dishes well, but also sterilizes them, which is especially important from a sanitary and hygienic point of view. Therefore, it is recommended to install dishwashers in all enterprises, regardless of the number of seats in the hall. The dishes are washed in the machine in three compartments with different water temperatures. In the first compartment, where pre-washing and degreasing take place, the temperature does not exceed 48°C. In the second compartment, where the dishes are finally washed and disinfected, the water temperature reaches 55°C. And finally, the third compartment is used for rinsing (at a temperature of 90°C). Before loading dishes into the machine, the plates are cleared of food residues. In restaurants where dishwashing is mechanized, in case of dishwasher failure, a spare bath with three compartments is provided. Teaware and crystal are washed in a bathtub with two compartments. To wash plates and other utensils manually, three-cavity bathtubs are installed. Plates, cleaned of food debris using a brush or wooden spatula (food waste is collected in special containers), are washed in hot water at a temperature of 45-50°C, 0.5-2% soda ash or other detergent is added to the water . In the second compartment of the bath, dishes are washed in hot water (50 ° C) with the addition of a 10% clarified solution of bleach (10 cm 3 per 1 liter of water). After this, the dishes are placed in metal mesh and immersed in the third compartment of the bath, where they are rinsed with hot water (90-98°C). After these operations, the dishes are placed on racks to dry. To protect dishes from breaking, it is recommended to place rubber corrugated mats on the bottom of the bath. Cups, saucers, wine glasses, glasses are washed in separate baths in two waters: in the first compartment of the bath - in hot water (50°C) with the addition of soda, in the second compartment they are rinsed with clean water (70-80°C).

Using the manual method, cutlery is washed in the same way as glassware is washed, but after washing, spoons and forks are immersed in boiling water for several minutes to disinfect and then dried. You need to wash cupronickel silverware especially carefully. When washing it, you need to make sure that objects do not hit each other. It is recommended to wash cupronickel dishes with a soft washcloth and soap. If stains (darkening) are found, they are removed by wiping the dishes with a soft cloth moistened with a solution of baking soda. After this, the dishes are washed with hot water and wiped with a towel.

Kitchenware washing station Designed for washing stovetop dishes (cauldrons, pots, baking trays, etc.), kitchen and serving utensils, and tools. The washing room should have a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting used dishes and rinsing them.

Depending on the amount of work, the dishes are washed by one or two dishwashers. To clean dishes from food residues, use wooden spatulas, metal brushes, and scrapers. Wash dishes with brushes and detergents. After processing, equipment, kitchen utensils and in-shop containers are dried and stored in a specially designated place on racks at a height of at least 0.5-0.7 m from the floor. Convenient storage of kitchen utensils and equipment makes the work of cooks easier and reduces the time spent on selecting utensils and equipment for a particular production operation.

28. Formation of demand in public catering. Features of demand. Factors influencing demand.

Demand- a specific form of expressing needs in the conditions of commodity-money relations. The category of demand can act as macro-demand and micro-demand.

Macro question - demand at the level of the country, economic region, region, city, etc. or at separate group products (services) combined according to some characteristic.

Micro demand - demand for products and services at the level of an individual public catering establishment or demand for certain types of products and services. Microdemand is formed and developed under the influence of external and internal factors.

The main factors are: location of the enterprise; type of enterprise and its specialization; service organization and its effectiveness; quality of services offered; price level; availability of advertising; list of offered additional services.

Demand is a moving category; in practice, it is difficult to identify individual types. They form various combinations and influence the economic activity of the enterprise, and therefore it is necessary to study the degree of impact of micro-demand on the efficiency of the production and trading process of the enterprise.

Factors influencing demand in public catering:

1.Economic: economic situation in the country, inflation, volume and composition of food resources, cash incomes of various population groups, prices for goods and public catering products.

2.Social: social policy of the state, determination of various social standards, standard of living of the population, formation of a culture of consumption, aesthetic tastes.

3.Demographic", population size and its composition, number and composition of families, the ratio between urban and rural residents, population migration processes.

4. Natural and climatic: season length, air temperature, geographical conditions.

5. National historical: traditions, customs, living conditions.

An important feature of the demand for public catering products is that it has physiological limits. In addition, the demand for public catering is interchangeable and complementary.

29. Methods for studying and forecasting demand.

The most common method for studying microdemand is operational, based on the use of special multi-counter cash registers, which make it possible to constantly take into account the daily sales of products by quantity, amount, structure, and assortment. Information is taken into account by hour and minute within one day, by day of the week. You can find out about the number of buyers and the average purchase price per buyer. Such data allows us to draw conclusions about the level of workload of the enterprise hall, cashiers and other categories of workers and can be used for the operational management of production and trade processes.

The study of micro-demand at the enterprise level can be carried out in the form of purchasing (consumer) conferences, exhibitions, sales exhibitions, fairs, and presentations. The main issues brought up for discussion are usually related to the proposed range of products, quality, operating mode, and forms of service. Conferences can be held in person and in absentia. In the first case, consumers verbally express their opinions and wishes; in the second, questionnaires are pre-distributed, which consumers fill out and place in special boxes.

Most effective method demand studies are considered questionnaire survey. It consists of several stages: defining the research problem, i.e. goals, objectives, scope and nature of the survey; developing questions; choosing the method of conducting the survey and the persons interviewed; development of a pilot questionnaire, its testing and final editing of questions; organizing the survey itself, including printing forms and instructing those conducting the survey; processing of received information.

The use of processed information can pursue the following goals: determining the concept of enterprise development; development of forecasts for trade and economic activity; improving the organization of the trade and technological process; increasing the level of service; identifying the most popular types of enterprises; forecasting the feasibility of opening new enterprises.

Demand forecasting is a scientifically based forecast of demand based on the development of the solvent needs of the population. Forecasting is distinguished: short-term - from 1 to 2 years; medium-term - from 2 to 5 years; long-term - from 5 to Shlet.

Various methods are used to forecast demand.

Regulatory methods are based on the use of physiological norms of food consumption. The disadvantage of this method is that economic factors affecting demand (price level, amount of cash income) are not taken into account.

Sociological The method is based on the use of structural models of demand, built on the basis of data from sample surveys of family budgets in the context of separated social groups population. Knowing the population size and the average cost of public catering products per family member, you can calculate the demand for public catering products.

Can be used to forecast demand for the near future method of expert assessments of demand. The essence of the method is to generalize the experience of workers involved in studying demand. Individual assessments are summarized and processed using mathematical statistics methods.

30. Forms and methods of service in public catering establishments.

The following service methods are used in catering establishments: self-service, staff service and a combined method.

self-service,

At partial In self-service, most of the operations are performed by service personnel. An example of partial self-service is the pre-setting of tables in canteens at manufacturing enterprises and educational institutions, where a single lunch break is established. At the same time, consumers only pour the first courses into plates from tureens placed on the tables in advance and remove the used dishes onto the conveyor belt.

According to the method of payment to consumers, a distinction is made between self-service with preliminary, subsequent, direct payment, payment after meals and self-payment.

When self-service with preliminary calculation consumers, having familiarized themselves with the assortment of dishes on the menu, purchase checks or coupons at the cash register, and then use these checks or coupons to receive the selected dishes for distribution. The disadvantage of this form of service is the low distribution throughput due to the fact that the cooks portioning the dishes must view and sort receipts or food coupons. Significant acceleration in the use of this form of service is achieved through the supply of set meals using pre-purchased subscriptions or checks.

Self service with subsequent calculation may be with payment at the end of the distribution line. In this case, consumers choose dishes for distribution, at the end of which they pay for their cost. The advantages of this form of service are the ability for consumers to choose dishes, the release of cooks who portion dishes from parsing receipts, due to which they focus on dispensing dishes, as well as speeding up service to consumers.

Self service with direct payment ensures the simultaneity of choosing dishes, receiving them and paying the cost. In this case, the release of products and payment to the consumer are carried out by one employee. Most often, this form of service is used in eateries.

When self-service with payment after meal the consumer, having chosen food and drinks, receives a check from the cashier at the end of the distribution line, which he pays after eating when leaving the hall. The use of this form of service helps to strengthen control over the conduct of payment transactions, since the first cashier calculates the cost of products and issues a check, and the second makes payments to the consumer. At the same time, the capacity of the hall increases by 1.5-1.6 times compared to self-service with advance payment.

Staff service

At combined method A combination of these two service methods is provided. For example, when serving participants at meetings, conferences, and symposiums, guests independently choose appetizers, desserts, drinks and other items at serving counters or buffet tables, and waiters serve the first and second courses. Payment for meals is made after eating when leaving the hall.

According to the form of payment for the sold culinary products and drinks in restaurants, they use cash payment (by invoice) and non-cash payment (payment through credit cards of the international payment systems Visa, MasterCard, Drenner Club, etc.). A credit card is a plastic rectangle with a magnetic stripe that contains the data necessary to pay for products. The card is inserted into the slot of the cash machine of the system cash terminal, which has a connection with the bank, the account number of the credit card owner is communicated via the communication channel, his solvency is confirmed and a command is given to debit the specified amount from the account (the cost of the product or service), after which the card is returned to the owner. When you enter a credit card into the machine, personal code, known only to the owner.

In some cases, especially when servicing banquets, self-payment (ticket coupons, number coupons, etc.) is used to pay for the sold culinary products and drinks. Self-payment can be used for self-service, as well as when serving a buffet banquet and a buffet banquet.

As examples forms of service You can cite the sale of culinary products through vending machines or self-checkout tables like a buffet, and the sale of set meals.

The service culture can be improved through the design of food and drinks, promotion in the hall, persuasive sales, and offering a choice of alternative products and services.

Modern views services: buffet, themed buffets, express table, express lounge, business lunch, Sunday brunch, presentation, coffee break, happy hour, Russian table, Linner, Dinner.

In restaurants and cafes of hotel complexes, special forms of catering are used: full board, three meals a day in the form of breakfast, lunch and dinner - Full Board (FB); half board, two meals a day in the form of breakfast, lunch or dinner - Half-Board (HB); one meal(breakfast only) - Bed and Breakfast (BB). In the club recreation system, in addition to three meals a day throughout the day, you have the opportunity to choose free snacks, alcoholic and other drinks. This system is called All inclusive, which literally means: everything is included in the price.

The following types of events are most common at catering establishments: lunch (for several persons), lunch for tourist groups, banquet, gala dinner, presentation, wedding, birthday, name day, gala dinner, recreation evening, dance evening, folklore evening, romance evening , creative meetings, national cuisine day(s), buffet, tasting, buffet, chef competition, pastry chef competition, waiter competition, bartender competition.

An event may consist of one or several independent blocks. Each type of event requires its own specific direction. This allows you to conduct it in an organized, interesting way, creating a unique atmosphere.

The specifics of a catering establishment are determined by several components: interior, cuisine, service, events, cultural programs, atmosphere.

31. Organization of product release. Organization of self-service dispensing work. Organization of dispensing work when serving by waiters. Organization of product distribution according to the “buffet” type

The most effective queuing method is self-service, during which consumers independently take cold dishes and snacks, sweet dishes and drinks, flour confectionery products, bread and cutlery from distribution counters. The cooks portion out hot dishes just before departure. Moving along the distribution line, consumers place the selected dishes on a tray, and after paying with the cashier, they transfer them to the dining tables. This form of service allows you to increase the capacity of the halls by 20-30%, almost halve the time for receiving food and increase worker productivity by 20%.

Depending on the participation of personnel in service, a distinction is made between full and partial self-service.

With full self-service, consumers independently perform all operations related to receiving food and drinks, delivering them to the dining table and clearing dishes.

In enterprises with self-service visitors, the dispensing room is located in the hot shop area or in the hall.

Its throughput is affected by:

Self-service forms

Type and front of distribution

Equipment design and placement

Number of workplaces

Range of products sold

Rational organization of labor

Worker qualifications

Connection between distribution and pre-production shops and washing facilities.

Staff service used in enterprises where comfort plays, as a rule, a more important role than the service time factor. The restaurant sets a standard for waiters to serve consumers, which characterizes its class.

In enterprises where visitors are served by waiters, the dispensing room is located on the production area. It should be conveniently connected to the hot shop, buffet, bread slicer, tableware washing room, cold shop, have sufficient width for normal movement of waiters with trays and carts, and be separated from the hall by a solid wall or a sliding partition.

Catering by type "Buffet" solves the problem of accelerating customer service, and therefore increases the capacity of the hall. This form of service is used in restaurants where a large number of visitors enjoy breakfast, lunch and dinner. The halls should be bright, well ventilated and free to provide visitors with the necessary amenities. The average time to receive and eat food is: breakfast 15-20 minutes, lunch and dinner 25-30 minutes.

The product range may be as follows. The breakfast menu is recommended to include cold appetizers - 12-15 items, fermented milk products 4-5, hot dishes - 6-8, sereals (cereal breakfast) - 4-5, one type of muesli, sauces and vegetable oil, olive oil, sweet dishes and fruits - 5-6, hot drinks - 4-5, cold drinks - 4-5, flour confectionery - 4-5, rye and wheat bread.

At lunchtime, the buffet menu includes 12-16 items of cold dishes and appetizers, 2-3 first courses, 4-6 second courses, sauces, dessert (jelly, compote, fruit), pastries, hot drinks, juices and specialty beverages. The minimum set of cold drinks on a buffet should include: freshly squeezed orange and grapefruit juices; two types of other top quality juices; mineral water with and without gas, whole and skim milk for breakfast cereals.

It is important that the assortment of dishes and drinks is varied and varies by day of the week.

Buffet-type service can be organized without special equipment. To do this, dishes with snacks, sandwiches, juices, fruits, fermented milk products in small packages, mineral water, flour confectionery products, bread, coffee in thermoses, stacked plates and cutlery are placed on the tables served as a buffet. Electric samovars are placed on tables near the walls and tables are set for tea.

Distributing cooks are constantly located near the dispensing sections. They are obliged to maintain the correct display of products, order dishes that are in demand in production on time, and avoid interruptions in distribution. Restaurants may offer themed buffets - sweet, fish, salad bar.

Modern restaurant technologies offer themed buffets (buffets), which allow us to provide maximum service to guests and give them the opportunity to try a large number of delicacies and dishes made from relatively expensive products. An example of a themed buffet would be an exotic buffet organized for travel enthusiasts, where they offer a choice of dishes from Indian, Chinese and Indonesian cuisines. The tables are decorated in a national and exotic style. Fish buffets are becoming increasingly popular among gourmets.

32. Catering in secondary schools

Adequate nutrition determines and mental development children. The assimilation of educational material in lessons and the manifestation of creative and physical activity of children depend on the timely intake of food. Therefore, it is advisable to provide children with a second hot breakfast every 2.5-3 hours at school, and lunch at the end of classes. According to recommended hygienic nutritional standards, breakfast at school should be 20%, lunch - 35% of the age-appropriate daily requirement for nutrients and energy. For six-year-old children in secondary schools, three meals a day are recommended (hot breakfast, lunch, afternoon snack). Breakfast should consist of a snack, a hot dish, a hot drink; lunch - consisting of an appetizer, first, second and sweet course; For an afternoon snack, milk, fermented milk products with bread or a roll are recommended. The basis of school meals is gentle nutrition. To avoid food poisoning A number of products are prohibited in the nutrition of children at school: flask milk without heat treatment, flask cottage cheese without heat treatment, head pulp rolls, products made from meat trimmings, blood, jellies, pates, jellied dishes, navy pasta, rice with minced meat, pancakes with meat and cottage cheese, deep-fried pies, cream products, cakes, meat and fish salads, green pea without heat treatment, meatballs in tomato sauce(canned food), curd mass, gelatin, fats. Sour cream is recommended for use only in boiled form (mainly in soups). The shelf life of culinary products and drinks is 2-3 hours.

Stuffed pancakes, navy-style macaroni and cheese, fried eggs, and deep-fried culinary products are not allowed for sale.

Differences in the amount of basic nutrients and calorie content by age groups (6-11 years and 12-18 years) can be achieved in two ways: by regulating the volume of food consumed (dish yield) or by including different dishes For different ages children.

Great importance for the formation of a growing organism and prevention chronic diseases organs of the digestive system has a strict adherence to the diet. Meals, both at school and at home, should be taken at the same time with an interval of at least 3-3.5 hours and no more than 4-4.5 hours. Regular meals promote the secretion of digestive juices. If the diet is violated, the inflammatory juice is released into the empty stomach and has an adverse effect on its mucous membrane, the developed positive reflex to food is disrupted, and appetite disappears. Failure to comply with the diet can cause many diseases, the consequences of which do not appear immediately. Schoolchildren, depending on their age, should eat at least 4-5 times a day.

The organization of school meals using industrial methods can be carried out at a procurement factory. For this purpose, its structure includes meat, fish, poultry processing, and culinary workshops for the production of semi-finished products of a high degree of readiness, as well as ready-made culinary and flour bakery products. In schools, canteens only cook semi-finished products and reheat finished products. This allows us to increase the number of breakfasts and lunches and provide hot meals to many more schoolchildren.

The production of semi-finished products, ready-made culinary and flour products can be organized in basic school nutrition plants. In accordance with SNIP, in secondary schools with 30 or more classes, pre-preparatory canteens are organized, which are supplied with all types of semi-finished products from school food factories, the purpose of which is the preparation of breakfasts, lunches, flour bakery products for the centralized supply of these culinary products to canteens.

Based on the placement principle, school canteens can be built-in, attached to the school building, or free-standing. School canteen halls should be, if possible, square or rectangular in shape; tables in the hall are arranged for 4, 6 or 8 seats. When determining the capacity of the canteen, the standard is taken into account - 350 seats per 1000 students in the first shift.

33. Catering for students in higher education institutions

The standard for the development of a network of catering establishments serving students is 200 places per 1000 people of the estimated number of students (20%), including 2% of the estimated number of students who use dietary meals, 13% are places for students in the canteen, 1% in the canteen for teaching staff, 3% - in buffets for students, 1% - in buffets for teaching staff and service personnel. The estimated number of students is determined as the sum of the number of full-time students and 10% of the number of part-time students.

Canteens of higher educational institutions are located in separate buildings connected to the main educational buildings by a heated passage, or in the building of an educational building (dormitory). The distance from canteens to educational and production premises should not exceed 500 m. The main form of catering for students of universities, colleges and technical schools is the supply of food to canteens-preparatory and canteens-dispensing, located both in educational buildings and in dormitories. In large educational institutions with a student population of more than 5 thousand people, a student catering plant can be organized, including a preparation factory or culinary factory with a network of pre-preparation canteens, cafes, vending machines, cafeterias and buffets located on separate floors of educational buildings of dormitories. The procurement factory is located in a separate building. There will also be a culinary store with an ordering table. The operating procedures for canteens, cafes, bars at institutes, colleges and technical schools are established by the administration of the public catering establishment together with the administration and trade union committee of the educational institution. Catering establishments must be open 30 minutes before the start of the first shift and close an hour after the end of the second shift. If in educational institution Evening students are studying, then catering establishments must be open until the start of the second lesson in the evening department.

Enterprises located at dormitories must begin work an hour before the start of the first shift and end at 21-22 hours. If the hall is open for 10 hours or more, breaks for cleaning the hall are allowed for a total duration of no more than an hour. When developing complex diets (breakfasts and lunches), the menu should include at least two options. Dietary meals in universities and technical schools are organized in dietary canteens or diet halls. Dietary meals can be served in the common room with a separate serving. Some university, college and technical school students receive dietary food on preferential terms for vouchers, which are issued at the expense of social insurance funds. The main and promising form of service in student canteens is implementation of complex food rations on subscriptions. Continuous conveyor lines are installed in canteens located in academic buildings where student flows are high. In student canteens they also use the following form of service: pre-setting tables with the accumulation of lunches in heating cabinets. A plan for placing groups of students in the hall is drawn up by the administration and posted in the lobby. A group indicator is installed on each table. Tables are set before students arrive and dishes are served that do not require heating. After the hall is filled with students, waiters-distributors on mobile racks bring hot dishes into the hall and serve them, while simultaneously collecting subscription coupons. The introduction of meal subscriptions is of great importance. By purchasing monthly subscriptions, students have the opportunity to eat rationally, allocate their budget more correctly, and the enterprise has the opportunity to organize clear production planning. Students purchase coupons at the canteen cash desk, trade union committee, dormitory, and accounting department when receiving a scholarship. They are distributed by cashiers, canteen accounting workers, and trade union representatives of educational groups. Bars and cafes are organized in the halls of student canteens, dormitories and educational buildings. The bars located in the dining halls sell confectionery (purchased and home-made), fruit and mineral waters, fruits, salads, and hot drinks. In such bars, refrigerated display counters and bar counters are installed. In bars, located in separate rooms, they install not only refrigeration, but also heating equipment for preparing simple hot dishes (sausages, scrambled eggs, etc.), food warmers and a thermostat for hot drinks. In a cafe with 50 seats, you can also use small-sized sectional modular equipment, which allows you to save cafe space, increase labor productivity and thereby reduce the number of service personnel.

34. Catering for students in vocational schools

When planning the development of a network of public catering establishments at vocational schools, they provide for a number equal to "/3 the number of students.

They organize four meals a day if students live away from their parents, and two meals a day if they live with their parents. Meals are organized according to a cyclical menu of complex diets, balanced in the content of basic energy substances, in accordance with the physiological norms of food consumption by PU students.

The interval between meals should be 3-4.5), the total calorie content is distributed as follows: s - 30%, lunch - 40%, afternoon snack - 10%, dinner - 20%. In winter, it is necessary to carry out C-vitaminization. Ascorbic acid is administered at the rate of 70 mg per adolescent aged 12 to 17 years.

When preparing dishes, vinegar is replaced with citric acid, and when used without heat treatment, with sour cream sauce. Among PU students there may be teenagers who need gentle nutrition, which is an intermediate form between physiological and therapeutic nutrition. A gentle diet should include milk, cottage cheese, cheese, meat, fish, rich in essential amino acids, and vegetable fats containing polyunsaturated fatty acids necessary for the body. Special culinary processing of products is also used to produce gentle meals. Margarine, fatty meats and fish, smoked meats, butter dough, dumplings, pancakes, coffee, cocoa, vinegar, mustard, etc. are excluded from the diet. Rye bread, peas, beans.

Service is provided on a group basis with tables set in advance.

To monitor compliance with approved natural nutrition standards and analyze a sample of them per month, the accounting department maintains cumulative statements of food expenses per student separately for 2 and 4 meals a day. The analysis is carried out weekly.

35. Catering for passengers on rail and air transport

Services for railway passengers.

Passenger service on railway transport is carried out at stations, stations, platforms, and on trains.

At train stations, stations, and platforms, passengers are served in restaurants, cafes, bars, as well as in fast food establishments, vending machines, and vending machines.

Restaurant cars and cafe cars are the property of the railways. The dining car has two salons, each of which has 6 tables with 24 seats.

In the kitchen of the dining car there is a liquid fuel stove, a refrigerator with ice containers, production tables, various devices and tools for cutting vegetables. Restaurant cars must be fully prepared by the time trains arrive for passengers to board and are open for at least 12 hours a day. Restaurant cars operate from 9 a.m. to 11 p.m. on the day of departure, and on other days until 10 p.m. with two breaks of no more than 30 minutes each. Entrance to the dining car stops 30 minutes before it closes.

As is correct, in regular long-distance trains there is one restaurant car or cafe car, in tourist trains there are two or three, taking into account the order. Depending on the destination of the train and the contingent of passengers, a flight crew is formed. Waiters report directly to the director of the restaurant car or cafe car.

In the restaurant cars of trains they use a menu with a free choice of dishes, which includes dietary dishes and dishes for children.

Passengers are served directly in the carriages through waiters and hawkers. Regularly during working hours, the delivery waiter, passing through the carriages, offers passengers fermented milk products, buns, sandwiches, and a wide range of ready-made culinary products. At the same time, he accepts orders for the delivery of lunches to passengers in the carriages, bringing them on trays or in baskets at a time agreed with the passengers. Upon completion of service, removes used dishes.

Special attention in dining cars, attention is paid to the acquisition and sale of travel kits.

In luxury dining cars, passengers are provided with meal kits, the cost of which is included in the price of travel tickets.

Meal sets arriving in cars from supply bases are accompanied by invoices and documents guaranteeing their safety and quality (certificates of conformity; quality certificates indicating the name of the manufacturer, the regulatory document according to which the products were manufactured, shelf life, weight of the packaging unit, price one piece of product; sanitary conclusion on the sale of a travel food kit issued by the Center for Sanitary and Epidemiological Surveillance in Railway Transport). To complete food sets, products in individual packaging and small industrial packaging are used.

Food service in air transport is provided on board the aircraft and in catering establishments located in air terminals: restaurants, cafes, buffets, service canteens for summer crew. These enterprises operate in the operating mode of air terminals. Service time: in a restaurant - 40 minutes, in a self-service cafe - 20 minutes, in a buffet - 10 minutes, and in a service canteen - 20 minutes.

In the event of massive flight delays, all resources are mobilized to ensure a continuous service process: a simplified menu is temporarily introduced, banquet halls are used, set lunches and dinners are introduced in restaurants and cafes. They organize buffet-style service. In buffets, the quantity of buffet products and the number of bartenders are increasing. Organize a wide sale of travel kits. Mobile buffets are installed. Particular attention is paid to serving passengers with children.

At each airport, in-flight catering workshops have been set up at restaurants, where food consumed en route is prepared. The workshops consist of two departments: for packaging products and placing them in containers and for washing containers. The packaging department receives snacks from the cold shop of the restaurant, and broth and hot dishes from the hot shop. Before placing cold snacks and hot dishes into containers, they are portioned; fruits, slices of bread, and cutlery are wrapped in bactericidal films.

The in-flight catering menu includes: an appetizer, a hot dish, tea, coffee, and less often, broth. To store and heat products on board the aircraft, there is a buffet kitchen equipped with an electric oven, stove, apparatus for preparing hot drinks, and a refrigerator. Dishes are served in unbreakable containers. Food is taken from trays. Stewardesses serve passengers.

The flight crew eats in the service canteen or in a restaurant in a separate room. They are served by the waiter on duty.

36. Catering for hotel guests

The number of places in catering establishments located at hotels depends on the number of places in hotels. For 1 place in a hotel there is 1 place in a catering establishment (1: 1), of which 3/4 places are provided in a restaurant and 3/4 in a cafe. In resort areas, the number of places in hotel catering establishments can be increased by 30%. Restaurants have a main hall and a banquet hall (15-20% of the total number of seats in the restaurant). The number of seats in bars is 1: 8, in buffets - 1: 10. In five- and four-star hotels, the work of night bars is organized, the number of seats in which is 1: 6. Hotel workers are fed in canteens, where the number of places is 10% of the number of places in the hotel.

Services for hotel residents are provided in the hotel restaurant, bars, cafes, floor buffets and rooms. The price often includes breakfast, organized as a buffet.

Linner- this is a service provided to hotel guests who for some reason were late for a business lunch, but can still take advantage of the Dinner dinner (diner). The liner provides for a buffet. Thematic liner is held on Sundays from 14 to 19 hours. The cost of the liner is agreed in advance, it includes a glass of champagne or a glass of red (white) wine, soft drinks, juices, mineral and fruit water. For additional ordering of drinks, guests are offered a wine list and a cocktail list with European digestives.

Buffets use self-service, while restaurants use waiter service.

For room service, hotels use auxiliary buffets that have utility rooms for storing a supply of dishes, cutlery, glass, table linen, as well as for washing dishes and preparing simple snacks. Refrigerated cabinets, production tables, a boiler, a tabletop electric stove, and a washing bath are installed.

Orders in small hotels are accepted directly at the restaurant; orders are accepted by the head waiter or administrator, recording them in the pre-order book. When called by phone or by alarm, the attendant, taking the menu, comes to the room, helps in choosing dishes and drinks, clarifies the service time, and takes the order. Then he passes the order to the kitchen, to the restaurant buffet.

In accordance with sanitary and hygienic rules, dishes and products are served in rooms in a container with a lid or covered with a napkin. To deliver products, small two- or three-tier trolleys are used, which enter the elevator car. Starting service, the waiter brings dishes, tablecloth, and napkins to the room; mineral water, fruit, table setting, like in a restaurant. A coffee table can also be used as a dining table. It is covered with a white tablecloth or large linen napkins. Snack plates, cutlery and snackware, and a wine glass are placed on the table. Then he brings or brings on a cart the dishes in the order accepted for service. At the request of the customer, the waiter serves him in the room or leaves, returning for cleaning or payment at a set time or when called. Room service is most effective when this work is performed by two waiters: one selects serving items, receives and delivers the order, and the other sets the table and serves the customer.

Having finished serving food and drinks, the waiters receive money from the account, collect and transport used dishes to the floor buffets, and pay the kitchen and restaurant buffets for the food and drinks received and sold. If, at the request of the guests, all or part of the dishes are left in the room, then their quantity and the number in which they are left are recorded in the tableware book. Additional fees apply for catering services in hotel rooms.

In hotel rooms they use this additional service, How mini bar. The room-service service provides special staffing units that service minibars in rooms. Filling the minibar with products of a certain range is carried out by the supervisor after preparing the hotel room for guests to stay. Each hotel has a wine list, which includes the most popular drinks in small containers, as well as small packaged products: nuts, chocolate, straws (salty and sweet), cookies. A guest staying at a hotel notes the list and quantity of products he has taken on a special accounting sheet, which he submits upon leaving the hotel for inclusion in the overall bill. Employees of the room-service department must have a high professional level, be prompt in executing orders, and ensure interchangeability and mutual assistance.

37. Organization of services for foreign tourists.

Individual and collective tourist travel. Group (collective) travel involves a joint trip of 15 or more people along a single route and under the same conditions for everyone. Individual travel - independent travel of one or more tourists in a group of less than 15 people, and is associated with personal service for each of them.

Depending on the class of service, foreign tourists are provided with a certain amount of (plastic bag) services, which includes: accommodation services, food services, transport services, transfers (meetings, seeing off, carrying or transporting luggage and tourists to their place of residence), organization and provision of excursion, cultural and sports services, services for organizing visits to shops, shopping centers, specialized fairs, other services (passports, visas, medical certificates, car rental, insurance). Food for foreign tourists is organized in restaurants, bars, cafes (in this case, catering must be at the level of a first-class restaurant).

According to service methods, tourist food establishments are classified into enterprises operating using the self-service method and with waiter service.

There are three main ways of providing food services: food paid for by the tourist; meals not included in the tour price and available for an additional fee; self-service. Paid meals involves the inclusion in the price of a hotel room or tour of all food costs for tourists. This can be only breakfast (continental or full); breakfast and dinner, or breakfast and lunch or lunch - dinner (half board); three meals a day (full board). Sometimes the cost of food includes refreshments (water, juices) and alcoholic drinks(beer, champagne, wine). If food is not included in the tour price, then the tourist pays for it at the place of stay and provision of this service. Self-service means that tourists cook their own food (most often in boarding houses, campsites) or eat in buffet restaurants or cafes.

Buffet (buffet) allows guests to freely choose any dishes displayed on it.

Table d'hote - a form of service by waiters to groups of tourists according to a lunch or dinner menu with a limited assortment of dishes at pre-set tables for 4, 6, 8 people.

A la carte menu service form provides for the tourist’s free choice of dishes according to the menu offered by the restaurant (for individuals and small groups).

Meals are provided to tourists in full accordance with the conditions stipulated in the tour package, voucher, or contract. Tourist voucher- a document establishing the tourist’s right to services included in the tour and confirming the fact of their provision. Agreement for the provision of food services to tourists in a restaurant, cafe, establishes mutual obligations of the parties and includes the following points: number, date and place of conclusion of the contract; name of the customer indicating its legal form; name and details of the catering establishment; subject of the contract (provision of food services at the customer’s request); rights, obligations and responsibilities of the parties; cost of services and payment procedure; duration of the contract.

Intourist bureaus, methodologists, dispatchers responsible for the reception and service of foreign tourists, 10 days before the start of the planned quarter, are required to submit to the management of the catering establishment information about the expected load of the restaurant by groups of foreign tourists, indicating the date of arrival, country and number of tourists, meal schedules for each group, indicating the group number, country, number of tourists, date and hours of service, and the name of the Intourist Bureau employee responsible for catering. The schedule for each type of food is specified no later than 4 hours before the start of service.

Breakfast is provided to tourists from 7 to 10 o'clock; lunch - from 12 to 15 hours; dinner - from 17 to 20 hours. Children from 2 to 12 years old traveling as part of a group of tourists are provided with meals according to a special menu with a 50% discount on the cost of meals in the corresponding class of service.

When serving tourists continental breakfasts First, preliminary table setting is made for 6-8 people, then at the end of the table cups with saucers and spoons for hot drinks are placed in groups, a hot appetizer (fried eggs or pancakes) or a light second course (soft-boiled egg or omelet, milk porridge) the waiter serves European method.

Lunch usually consists of a cold appetizer, soup, a second hot course, dessert, coffee or tea. The dinner menu includes a cold appetizer, a second hot course, dessert and a hot drink. Soft drinks or beer are served with lunch and dinner.

Preliminary setting of tables for dinner is carried out similarly to lunch, but without first courses.

When organizing services for groups of foreign tourists, the team-unit method should be used. The head waiter, waiters and bartenders must speak at least one European language.

Groups of foreign tourists are served by bank transfer. At the end of serving the group, the head waiter or waiter receives from the representative accompanying the group a document confirming the completion of the order.

Confirmation written out in two copies, one copy is given to the head waiter or waiter, the second remains with the representative of the travel company.

The validity period of the document, the surname of the accompanying person, the number of his service or travel certificate and a sample signature are indicated, the name of the country is indicated: the class of service, the number of people in the group and the content of the services. At the bottom of the confirmation there must be a stamp or seal of the travel company and agency.

The confirmed amount consists of the actual cost of food for each tourist and should not be less than or exceed the agreed cost of each type of food for tourists in accordance with their class of service. Written confirmation is a document with which the head waiter or waiter reports for the food provided. When paying with travel agencies, confirmations are attached to the restaurant's payment.

To serve individual tourists in restaurants and cafes, a separate room is allocated. Foreign tourists are provided with three meals a day (breakfast, lunch and dinner). Breakfast is provided by bank transfer if its cost is included in the tour price, or in cash.

Meals for foreign tourists en route organized in dining cars, restaurants on sea and river ships, in restaurants and cafes at railway, sea and river stations and airports. Along the way, they are provided with food in accordance with agreements concluded by tourism and excursion councils with catering organizations, offices, and dining car companies.

The kitchen utensil washing station is designed for washing dishes, kitchen and cutting equipment, and tools.

The washing room has a convenient connection with production workshops (cold, hot). In the washing room there are shelves for used dishes, racks for clean dishes and equipment, and washing baths with three compartments - for soaking, washing and disinfection.

The kitchen utensil washing machine is designed for washing stovetop utensils (cauldrons, pots, baking trays, etc.), kitchen and cutting equipment, and tools.

The washing of kitchen utensils at the enterprise has a convenient connection with the hot and cold shops. There are two baths here: for washing and soaking dishes and equipment, and a bath for rinsing them. Also here there are shelves on a special stand for clean dishes. The kitchen utensil sink has hot and cold water supply. The sink has special brushes and sponges for washing dishes, as well as various products and preparations for washing and disinfecting equipment.

The tableware washing station is designed for washing used sales area dishes (plates, cutlery, etc.).

It should have a convenient connection with the trading floor. A bathtub with 3 compartments is installed in the washing room: for soaking, washing and rinsing. The sink has hot and cold water supply and is supplied with everything necessary for washing dishes (brushes, sponges, dishwashing detergent). There is also a rack for storing dishes. The main factors influencing the organization of work places for dishwashers in the washing department are: the order of supply of hot and cold water, as well as wastewater disposal; availability of effective ventilation; their level of illumination; method of transporting clean dishes to portioning and distribution areas finished products; level of occupational health and safety.

Work area for washing plates and cutlery. The following operations are provided here: cleaning dishes from food residues, washing and sorting them in the machine, storing clean dishes (in a closet, on trolleys with a squeezing device), washing, drying and sterilizing cutlery. To perform these operations, the workplace is equipped with a table for collecting food residues, a washing bath, a dishwasher, and a rack for storing clean dishes. Table 10 shows the organization of the technological process in the washing department.

A workplace for washing glasses involves performing operations of removing food debris from glasses and washing them. It is equipped with a washing bathtub with a mixer.

A workplace for washing kitchen utensils is equipped next to the hot and cold workshop. The technological process of washing kitchen utensils consists of two operations: cleaning the utensils from food residues and washing the dishes. In accordance with this, the workplace is equipped with a stockroom (for dirty dishes), two washing tubs, racks for storing clean dishes, as well as equipment for storing detergents and devices for cleaning and washing kitchen utensils.

The washing department of the confectionery shop is intended for washing dishes and equipment. A bathtub with two to three compartments is installed in it. To wash dishes, use detergents and hair brushes. The equipment is washed in soda water at a temperature not lower than 45 ° C, then rinsed with hot water (not lower than 60 ° C) and 2% bleach solution. After washing, the equipment is dried. Clean equipment and utensils are stored on racks.