The program of discipline the organization of service on pop. Independent work of students
State budget professional educational institution Voronezh region
"Rossosh Technical School of Agricultural and Construction Transport"
AGREED: I APPROVE:
Deputy Director for PPO Director GBPOU VO "RTSiST"
_________L.V. throat _________________В.А. Silakov
"_____" _________________2017 "_____" _________________2017
working programm
DISCIPLINES
for professions of secondary vocational education
according to the program for the training of skilled workers, employees by profession (PPKRS)
01/43/09 Cook, confectioner
Working programm considered
at a meeting of the subject - cyclic commission
dated "______" ________________2017, protocol No. _______
Chairman of the PCC ______________L.G. Mytsikova
settlement Youth,2017
Work program of the disciplineOrganization of service at enterprises Catering developed on the basis of the Federal State Educational Standard SPO (hereinafter referred to as the Federal State Educational Standard) of secondary vocational education under the training program for skilled workers serving by profession01/43/09 Cook, confectioner
Organization-developer: State Budgetary Professional Educational Institution of the Voronezh Region "Rossosh Technical School of Agricultural and Construction Transport"
Developers:
Polovinkina I.V. - Deputy Director for TMR
Full name, position,
Mytsikova L.G. - Chairman of the PCC
Full name, position,
_
CONTENT
page
PASSPORT OF THE DISCIPLINE PROGRAM
STRUCTURE and content of the DISCIPLINE
conditions for the implementation of the discipline program
Control and evaluation of the results Mastering the discipline
1. passport of the WORKING PROGRAM OF THE DISCIPLINE
VCh.04 Organization of service at public catering establishments
name of the discipline
Scope of the program.
The work program of the discipline is part of the main professional educational program training of qualified workers, employees in accordance with GEF SPOby profession 01/43/09 Cook, confectioner
The work program of the discipline can be used in additional vocational education ( advanced training and retraining programs) and vocational training in professions: cook, confectioner
1.2. The place of discipline in the structure of the main professional educational program:
The discipline is included in the variable part
indicate the belonging of the discipline to the educational cycle
1.3. The goals and objectives of the discipline are the requirements for the results of mastering the discipline:
As a result of mastering the discipline, the student should be able to:
U.1 - organize maintenance and provision of services, taking into account the needs of various categories of consumers, using modern technologies, forms and methods of service;
As a result of mastering the discipline, the student should know:
Z.1 - basic concepts, terms and definitions in the field of service organization;
Z.2 - classification of catering services and General requirements to them; methods, forms, means of service;
Z.3 - types and characteristics commercial premises, furniture, dishes, appliances, table linen;
Z.4 - rules for compiling and designing menus, wine lists and cocktails;
Z.5 - characteristics of the preparatory, main and final stages of customer service in enterprises of various types and classes;
Z.6 - the procedure for the provision of various services;
Z.7 - requirements for service personnel
Use acquired knowledge and skills in practical activities and everyday life.
The result of mastering the discipline program is the mastering of the elements of competencies by students:
Name of competencies
descriptors
(formation indicators)
Choose ways to solve problems professional activity, applied to different contexts.
Recognition of complex problem situations in different contexts
Analysis of complex situations in solving problems of professional activity.
Determination of the stages of solving the problem.
Determining the need for information.
Implementation effective search.
Identification of all possible sources of the necessary resources, including obvious ones.
Development of a detailed action plan.
Risk assessment at every step.
Assesses the pros and cons of the
of its result, its plan and its implementation, offers evaluation criteria and recommendations for improving the plan.
Recognize a task or problem in a professional social context
Analyze a task or problem and highlight its component parts.
Correctly identify and efficiently search for information needed to solve a problem or problem.
Make an action plan.
Determine the required resources.
Own actual methods of work in professional and related fields.
Implement the plan.
Evaluate the result and consequences of your actions
(on your own or with the help of a mentor).
Actual professional social context in which one has to work and live
The main sources of information and resources for solving problems and problems in a professional or social context.
Algorithms for performing work in a professional
Noah and related areas.
Methods of work in a professional
noah and related areas.
The structure of the plan for solving problems.
The procedure for evaluating the results of solving problems of professional activity.
Search, analyze and interpret the information necessary to fulfill the tasks of professional activity.
Planning information retrieval from a wide range of sources necessary to perform professional tasks.
Conducting an analysis of the information received, highlighting the main aspects in it.
Structure the selected information in accordance with the search parameters.
Interpretation of the received information in the context of professional activity.
Determine the objectives of information retrieval.
Determine the necessary source of information.
Plan your search process.
Structure the information you receive.
Highlight the most significant in the list of information.
Evaluate the practical significance of search results.
Arrange search results.
Nomenclature of information sources used in professional activities.
Techniques for structuring information.
Format of presentation of information search results.
Plan and implement your own professional and personal development.
Use of up-to-date regulatory and legal documentation for the profession.
Application of modern scientific professional terminology.
Trajectory definition professional development and self-education
Determine the relevance of regulatory documentation in professional activities.
Build trajectories of professional and personal development.
Modern scientific and professional terminology.
Possible trajectories of professional development and self-education.
Work in a team and team, effectively interact with colleagues, management, clients.
Participation in business communication for an effective solution business tasks.
Planning of professional activity.
Organize the work of the team and team.
Collaborate with colleagues, management, clients.
Psychology of the team.
Psychology of Personality.
Basics project activities.
To carry out oral and written communication in the state language, taking into account the peculiarities of the social and cultural context.
Competently orally and in writing express their thoughts on professional topics at the state
Showing tolerance in the workplace.
Express your thoughts in the state language.
Prepare documents.
Features of the social cultural context.
Documentation rules.
Demonstrate a civil and patriotic position, demonstrate conscious behavior based on traditional universal human values
Understanding the importance of your profession.
Demonstration of behavior based on universal values.
Describe the importance of your profession.
Present the structure of professional activity by profession.
The essence of the civil-patriotic position.
Human values.
Rules of conduct in the course of professional activity.
Promote conservation environment, resource saving, effectively influence emergency situations.
Compliance with the rules environmental safety when carrying out professional activities
Ensure resource conservation in the workplace
Comply with environmental safety standards.
Determine the directions of resource saving within the framework of professional activities by profession.
Effectively apply rules of conduct in emergency situations.
Rules of environmental safety in the conduct of professional activities.
The main resources involved in professional activities.
Ways to ensure resource saving.
Know the rules of conduct in emergency situations
Use information technology in professional activities.
The use of informatization tools and information technologies for the implementation of professional activities.
Apply information technology tools to solve professional problems.
Use modern software
Modern means and informatization devices, the procedure for their use and software in professional activities.
Use professional documentation in the state and foreign languages.
The use of professional activity in regulatory and accounting and reporting documents in the state and foreign languages.
Competently use normative and draw up accounting and reporting documentation for solving professional problems.
Types of accounting and reporting documentation used in professional activities
Plan business activities professional field.
Definition investment attractiveness commercial ideas in the framework of professional activities.
Drawing up a business plan.
Ability to present a business idea.
Identification of funding sources.
A competent choice of credit products for opening a business.
Identify the strengths and weaknesses of a business idea.
Present ideas for starting your own business
in professional activities.
make out business plan.
Calculate loan payments.
Basics entrepreneurial activity.
Fundamentals of financial literacy.
Rules for the development of business plans.
Order of presentation.
Types of credit banking products.
1.4. The number of hours for mastering the discipline program:
mandatory auditorium study load student - 86 hours
2. STRUCTURE AND CONTENT OF THE EDUCATIONAL DISCIPLINE
2.1. Volume academic discipline and types academic work
Intermediate certification in the form of a differentiated test2.2. Thematic plan and content of the discipline VCh.04 Organization of service at public catering establishments
Name of sections and topicsWatch Volume
Section 1.
Topic 1.1general characteristics service process
Basic concepts: service, service process, service quality, methods and forms
service, service personnel. Services of catering establishments:
classification, types, characteristics. Mandatory requirements: safety, environmental friendliness, compatibility and interchangeability of services. Methods and forms of service, their classification.
Features of the organization of service in enterprises of various types and classes.
Service personnel: categories, functions, general requirements for it. New professions for service personnel. Service culture: concept, factors influencing the level of service culture.
Introduction. Basic concepts.
Features of the organization of service in enterprises of various types and classes
Service personnel: categories, functions, general requirements for it
Topic 1.2. Characteristics of commercial premises
Commercial premises for consumer service: types, purpose, characteristics.
Auxiliary premises: service, washing tableware. Appointment, characteristics, organization of work.
Service - bar: concept, purpose, characteristics.
Bread slicer: appointment, organization of work. The relationship of halls, production, auxiliary premises.
Requirements for lighting and ventilation, color design of the halls
Development of the concept of registration of the enterprise. Modern trends in interior design.
Form style. Hall equipment. Modern requirements for furniture. Comfort furniture, lightweight constructions. Characteristics, types, purpose. Standards for equipping halls with furniture
Commercial premises for consumer service
Auxiliary premises
Service - bar
Bread slicer: purpose, organization of work
Development of the concept of registration of the enterprise
Practical lesson No. 1 on the topic: Excursion to a restaurant
Independent work students:
Performance homework
Section 2. Tableware, cutlery, linen
Topic 2.1. Tableware, cutlery
Tableware, cutlery: their purpose, classification. Requirements for
utensils, utensils. Equipment standards catering establishments cutlery, cutlery,
underwear. Rules of storage and accounting.
Types of tableware
Standards for equipping catering establishments with cutlery, cutlery,
Storage and accounting rules
Topic 2.2. Characteristics of porcelain, faience and ceramic dishes
Porcelain, faience, ceramic dishes: types, purpose, capacity, dimensions, characteristics.
China
Crockery
Ceramic tableware
Doing homework
Systematic study of class notes, educational and special literature
Preparation for practical work using guidelines teacher, design practical work, reports and preparation for their defense.
Topic 2.3.Characteristics of crystal and glassware
Crystal and glassware: types, purpose, capacity, dimensions, characteristics.
Modern requirements for the shape, pattern and color of glassware.
crystal tableware
Topic 2.4. Characteristics of metal utensils
Metal utensils and serving utensils: types, purpose, capacity, dimensions, characteristics. Caring for metal utensils
Metal utensils and serving utensils
Caring for metal utensils
Topic 2.5. Characteristics of wooden and plastic utensils and cutlery
Wooden and plastic utensils: types, purpose, capacity, dimensions, characteristics.
Use of dishes from arkopal, arkoron and others modern materials in restaurants, bars
wooden utensils
plastic utensils
Topic 2.6. Cutlery
Content of educational material
Types of cutlery. Basic cutlery. Cutlery for original dishes. Appliances for serving and cutting dishes. Serving and cutlery and accessories. Complete cutlery and cutlery. Determining the need for cutlery and cutlery
Types of cutlery
Basic cutlery
Cutlery for original dishes.
Devices for serving and cutting dishes
Serving and cutlery and accessories
Complete cutlery and cutlery
Determining the need for cutlery and cutlery
34-35
Practical lesson No. 2 on the topic: "Selection and distribution of porcelain, glass, metal utensils for their intended purpose"
36-37
Practical lesson No. 3 on the topic: "Selection and distribution of cutlery for its intended purpose"
38-39
Practical lesson No. 4 on the topic: "Preparing tableware for work"
40-41
Practical lesson No. 5 on the topic: “Preparing cutlery for work”
Topic 2.7. Table linen
Content of educational material
Table linen: types, sizes, purpose, characteristics. The use of table linen made of natural and synthetic fabrics, neutral materials in the restaurant service.
Characteristics of molton, naperon. Brand of table linen (tablecloths, napkins, handbrake) as a means of advertising.
42-43
Types of table linen. Tablecloths
Linen napkins
Paper napkins
Determining the need for table linen.
47-48
Practical lesson number 6 on the topic: "Folding napkins in simple and complex ways"
Independent work of students:
Doing homework
Systematic study of class notes, educational and special literature
Preparation for practical work using the teacher's methodological recommendations, registration of practical work, reports and preparation for their defense.
Section 3. Menu and wine list
Topic 3.1. compiling and designing the menu
Purpose and principles of compiling menus and price lists. Menu types. Designing menus and price lists
Sequence in the price list of portioned dishes and menus of snacks, meals and drinks
Menu compilation. Menu types
50-51
Practical lesson No. 7 on the topic: "Compilation of various types of menus"
52-53
Practical lesson No. 8 on the topic: "Creating a menu for various types of enterprises"
Topic 3.2. Wine list and cocktail list
Content of educational material
Making a wine list. Making a cocktail card.
Making a wine list.
Making a cocktail card
Independent work of students:
Doing homework
Systematic study of class notes, educational and special literature
Preparation for practical work using the teacher's methodological recommendations, registration of practical work, reports and preparation for their defense.
Section 4: Preparing for Customer Service
Topic 4.1. Preparation for service and table setting
Content of educational material
Training trading floor. Arrangement of furniture.
Preparation of dishes, cutlery, table linen. Table service.
Training of personnel for service. Conducting a briefing. Exam
Shop floor preparation. Furniture arrangement
Preparation of dishes, cutlery, table linen. Table setting
Training of personnel for service. Conducting a briefing.
59-60
Practice #9
Author's training program in the discipline "Technology of service at public catering establishments" is intended for training managers in the specialty 100114 "Organization of service in public catering establishments". The academic discipline "Technology of service at public catering establishments" is a general professional discipline that establishes basic knowledge for the development of special disciplines. The purpose of studying the discipline is the acquisition by students of theoretical knowledge and practical skills in the field of service engineering.
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"Engels Polytechnic"
(GBOU SO SPO "EP")
WORKING PROGRAMM
By discipline
for specialty 100114 "Organization of service
Engels, 2011
Technical school specialties
in catering organizations"
Deputy Director for SD
L.N. Kotenko
Interior
External
(initials, full surname, position, place of work)
"Students must:
know:
be able to:
No. p / p | Name of sections and topics | . | ||||
Total | theory | practice | ||||
Total: |
The student must:
have an idea
know
service methods.
The student must:
know:
be able to:
- Work with educational and methodical literature, lectures;
Section 3
The student must:
know:
be able to:
Independent work of students:
- Work with educational and methodical literature, lectures;
Practice #1 on this topic " Service Preparation Technique»
Practice #2 on this topic " Service Preparation Technique»
Section 4
The student must:
know:
be able to:
Independent work.
2. Drawing up a summary on the topic: “Serving technique different ways ».
3. Complete an essay on the topic "Professional waiter - the "face" of the restaurant."
4. Make a sequence of serving snacks, meals and drinks.
Practice #3 on this topic " Customer service technology»
Practice #4 on this topic " Customer service technology»
3. Working out the technique of serving cold dishes and snacks by all ways of serving: "Russian", "French", "English", "European" and mixed.
Practice #5 on this topic " Customer service technology»
Practice #6 on this topic " Customer service technology»
Section 5 Construction Technique effective work with consumers
The student must:
know: how to win the trust of guests, how to behave and behave when meeting visitors and when taking an order, how to negotiate; what is included in the concept of quality service and how to avoid conflicts;
be able to: establish contact and trusting relationships with visitors, behave properly and behave with guests in accordance with ethics; skillfully and competently negotiate when taking an order and choosing drinks and dishes; provide quality service to visitors; avoid and avoid conflict situations.
The art of serving in a restaurant. Professional quality waiter. Professional ethics waiter. Necessary instructions for successful negotiation when accepting an order. Councils for conducting negotiations. Quality of service. Avoiding conflicts when working as a waiter. Memo to the waiter "how to earn the trust of guests"
Independent work.
1. Work with educational and methodical literature, lectures.
2. Compose a summary of lectures on the topic "Quality of Service".
3. Complete an essay on the topic "Professional ethics in the work of a waiter"
List of practical works
Practice No. 1
1. Development of techniques for receiving and preparing table linen, crockery, appliances for service.
2. Refinement of the technique of polishing dishes and appliances.
3. Working out the technique of working with a tray;
4. Working out the technique of transferring dishes.
Practice #2
1. Working out the technique of setting tables with tablecloths; replacing the tablecloth with a clean one.
2. Practicing techniques for folding napkins.
3. Working out table setting techniques for breakfast, lunch and dinner.
Practice #3
1. Working out the technique of meeting visitors, serving menus and wine lists, recommendations for choosing drinks and dishes.
2. Development of the order acceptance technique; serving an aperitif.
Practice #4
1. Refinement of the table serving technique according to the accepted order.
2. Development of order fulfillment techniques: supply of service bar products.
3. Development of the technique of serving cold dishes and snacks by all ways of serving: "Russian", "French", "English", "European" and mixed.
Practice #5
1. Working out the technique of serving cold appetizers.
2. Working out the technique of serving soups by all ways of serving: "Russian", "French", "English", "European" and mixed.
Practice #6
1. Working out the technique of serving second hot dishes by all ways of serving: "Russian", "French", "English", "European" and mixed.
2. Working out the technique of serving sweet dishes; cold and hot drinks.
3. Working out the technique of calculating with visitors.
Extracurricular independent work of students in the discipline "Service Engineering"
Name of sections and topics | Qty hours | Student's independent work |
Section 1. Introduction. Subject, goals and objectives of the service | Work with educational and methodical literature, lectures; Studying the standard GOST R 50764-95 “Catering services. General requirements". |
|
Section 2. Classification requirements for a waiter | Work with educational and methodical literature, lectures; Make a summary on the topic "Characteristics of the work of waiters 3, 4, 5 categories." Draw up diagrams "Structure of service personnel" (on the instructions of the teacher). Complete an essay on the topic "Analysis of the services of public catering enterprises: safety, environmental friendliness, ergonomics, comfort, aesthetics, information content." |
|
Section 3 Preparing for Service Techniques | Work with educational and methodical literature, lectures; filling standard form No. 74 of the act of battle, scrap, loss of dishes and appliances. |
|
Section 4. Visitor Service Techniques | Work with educational and methodical literature, lectures. Drawing up a summary on the topic: "Technique for serving dishes in various ways." Complete an essay on the topic "Professional waiter - the" face "of the restaurant." Make a sequence of serving snacks, meals and drinks. |
|
Section 5. Technique for building effective work with consumers | Work with educational and methodical literature, lectures. 2. Compose a summary of lectures on the topic "Quality of Service". Complete an essay on the topic "Professional ethics in the work of a waiter" |
Sources used.
Federal laws and regulations
1. Federal Law "On Protection of Consumer Rights" (dated 01/09/96 with amendments and additions from 12/17/99 FZ-212)
2. Federal Law “On quality and safety food products» 02.01.2000.
3. Federal Law "On the sanitary and epidemiological welfare of the population" 30.03.1999.
4. Rules for the provision of public catering services. (Decree of the Government of the Russian Federation of 15.08.97 No. 1036 with amendments and additions of 06.21.2001 No. 389)
5. GOST R 50762-95 “Public catering. Enterprise classification»
6. GOST R 50764-95 “Catering services. General requirements".
7. GOST R 50935-96 “Public catering. Service requirements
staff."
8. GOST R 50647-94 “Public catering. Terms and Definitions".
Main.
1. Kucher L.S., Shkuratova L.M. Organization of service at enterprises
Catering. – M.: business literature, 2002.
Additional.
1. Akhrapotkova N.B. "Handbook of the waiter, bartender". – M.; Academy, 2005
2. Beloshapka M.I. "Technology of restaurant service". – M.; Academy, 2007 3. Inga Wolf. Modern etiquette. – M.; Publishing house "Kristina" 2009.
4. Orobeiko E.S. Organization of service: restaurants and bars. Moscow: Eksmo, 2006.
5. Pally M. The Perfect Restaurant Owner's Handbook: 100 Ideas for Competitive Excellence. – M.; Modern restaurant and retail technologies, 2006. 6. Selezneva I.B. "An invitation to the table." – M.; Sunday, 2008
7. Horst Hanisch. The art of serving. – M.; Niola - Press, 2008.
8. Magazines: "Nutrition and Society", "Restaurant", " Catering business»,
"Restaurant Vedomosti", "You and your restaurant", "Gastronom".
No. p / p | Name Internet resource | Description Internet resource | Accommodation Internet resource |
Website " HoReCa: hotel, restaurant, cafe” | News, articles, materials on the activities of public catering enterprises and the hospitality industry. | http://www.horeca.ru/ |
|
All-Russian portal " Restaurant | Information and reference materials on the organization and management of public catering enterprises. | http://www.restorante.com.ru/ |
|
The site of the company " Restcon: restaurant consulting” | Articles, reviews, seminars, etc. on the main directions of activity of public catering enterprises. | http://restcon.ru/ |
|
Portal “News and technologies of the restaurant business” | One of the leading Runet sites dedicated to news and technologies in the field of catering. Articles from leading business publications on various aspects activities of catering establishments. | http://restorus.com/ |
|
Federation of Restaurateurs and Hoteliers | The most important tasks of the Federation are to represent the interests of the hospitality industry in State bodies, participation in development normative documents regulating the work of the industry, creating a favorable image of the food and hospitality industry, organizing the market for restaurant and hotel services. | www.new.frio.ru |
|
www.restoran.ru |
|||
Information retrieval system | The site provides complete information about restaurants, clubs, casinos in Moscow. | www.menu.ru |
|
Community of Restaurant Business Professionals | Information and search portal for goods and services presented on the Russian restaurant market. | www.restoranoff.ru |
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Ministry of Education of the Saratov Region
State budget educational institution
Saratov region of secondary vocational education
"Engels Polytechnic"
(GBOU SO SPO "EP")
WORKING PROGRAMM
By discipline
"Technology of service at public catering establishments"
Engels, 2011
Approved Compiled in accordance with
TsMK___________________ with state requirements
PROTOCOL ______ No. ________ to the minimum content and level
CHAIRMAN______ Graduate Training
Technical school specialties
100114 "Organization of service
in catering organizations"
Deputy Director for SD
L.N. Kotenko
Interior
Reviewer__________________________________________________________
(initials, full surname, position, place of work)
External
Reviewer______________________________________________________________
(initials, full surname, position, place of work)
Explanatory note.
The author's curriculum for the discipline "Technology of service at public catering establishments" is intended for training managers in the specialty 100114 "Organization of service in public catering establishments".
The academic discipline "Technology of service at public catering establishments" is a general professional discipline that establishes basic knowledge for the development of special disciplines. The purpose of studying the discipline is the acquisition by students of theoretical knowledge and practical skills in the field of service engineering.
All issues of the program are considered taking into account the problems of optimization and modern requirements to a specialist manager to ensure the professional competence of future specialists.
The work program is based on the requirements of the State Educational Standard.
The aim of teaching this course is:
- the formation of students' ideas about the technique and technology of service; - acquisition by students of theoretical knowledge and practical skills in the field of service engineering; - preparing students to use the skills they have acquired in their future work activities.
The program of the subject provides for the study of forms and methods of service, acquaintance with the qualification characteristics of service personnel, preparing them for service; equipment for preparing retail premises for maintenance; technique of meeting guests, taking orders; technology and technology for serving food and drinks; quality service rules.
The study of theoretical material is planned to be combined with practical classes, during which issues are considered that ensure that students acquire the necessary skills in the field of technology and technology for servicing consumers of public catering services.
As a result of studying the course "Service technology in catering establishments"Students must:
know:
- safety precautions in the work of the waiter; fire safety requirements; requirements for sanitation and hygiene; personal hygiene of the waiter; requirements to qualifications waiter service security requirements; reservation of places on POP;
- the technique of meeting guests and the basic rules of quality service; table reservation technique; technique successful management negotiations when accepting an order; technique of settlement with consumers;
– technique of storage and accounting of tableware, cutlery, table linen; the technique of preparing tableware, appliances, linen for service; tray technique; methods and techniques for transferring appliances, utensils; general rules and table setting techniques; equipment and technology for serving food and drinks;
be able to:
– use theoretical knowledge in professional activities;
- follow the safety rules at work; comply with fire safety requirements; comply with the requirements of sanitation and personal hygiene; prevent accidents with staff and visitors;
– qualitatively carry out the preparation of commercial premises for maintenance; set tables with tablecloths, carry out preliminary table setting and additional table setting according to the accepted order;
- make reservations; greet guests and take orders for service; successfully negotiate when accepting an order;
– receive and prepare table linen, dishes, appliances for service; fill in the register of cutlery and cutlery; draw up an act of battle, scrap, loss of dishes and appliances;
- fold napkins work with a tray; make a menu; to make table setting according to various types of menu; serve dishes "To carry", "To the table", "English way", serve I, II, dishes; sweet dishes; fruit; alcoholic beverages and soft drinks.
- Accounting for visitors.
When studying the discipline, interdisciplinary connections with the disciplines were taken into account: "Organization of service", "Personnel management", "Psychology and ethics of professional activity", etc.
The methodology for studying the discipline is based on a combination of theoretical and practical training, attention is paid to the organization of students' independent work, which contributes to the formation of skills and abilities of organizing creative work, deepening professional training, and self-education.
Practical classes are held in order to consolidate theoretical knowledge on the relevant topics of the discipline.
In order to control the level of assimilation of the program material, independent work of students is provided in the form of performing abstracts, compiling abstracts on topics. At the end of the course, a test is carried out in the form of testing, covering the main content of the topics of the discipline and allowing to draw a conclusion about the level of its assimilation by students.
Thematic plan of the discipline for the 3rd course of distance learning in the specialty 100114 "Organization of service in public catering organizations."
No. p / p | Name of sections and topics | . | Number of classroom hours for distance learning | Student's independent work | ||
Total | theory | practice | ||||
Section 1. Introduction. Subject, goals and objectives of the service | ||||||
Section 2. Classification requirements for a waiter | ||||||
Section 3 Preparing for Service Techniques | ||||||
Section 4. Visitor Service Techniques | ||||||
Section 5. Technique for building effective work with consumers | ||||||
Total: |
Section 1. Introduction. Goals and tasks of service.
The student must:
have an idea: about development and improvement trends
modern service technologies;
know : basic concepts, subject, goals and objectives of the discipline,
intersubject communications; classification of catering services; forms and
service methods.
Introduction. Subject, goals, objectives and structure of the discipline. Interdisciplinary
connections. Organizational forms conducting classes.
Key concepts: service, service process, service quality, method
and form of service, attendants.
Goals and tasks of service. Basic rules and regulations. Services of public catering establishments: classification, types, characteristics. Mandatory requirements for safety, environmental friendliness, compatibility and interchangeability of services. Methods and forms of service, their classification. Features of the organization of service in enterprises of various types and classes.
Independent work of students
2. Study of the standard GOST R 50764-95 “Catering services. General requirements".
Section 2 Qualifications to the waiter
The student must:
know: requirements for waiters depending on qualifications; safety requirements in the work of the waiter; requirements and rules of sanitation and hygiene, personal hygiene of the waiter; fire safety requirements; service security requirements.
be able to: comply with safety requirements at work; rules of sanitation and hygiene; comply with fire safety rules; provide quality catering services.
Requirements for the qualification of waiters 3, 4, 5 categories. Characteristics of the work of waiters 3, 4, 5 categories. Requirement to comply with safety regulations; compliance with the norms and rules of sanitation and personal hygiene. Fire safety requirement. Personal preparation of the waiter for service. appearance requirements.
General requirements for the quality of services. Structure of service personnel.
Independent work of students:
- Work with educational and methodical literature, lectures;
- Make a summary on the topic "Characteristics of the work of waiters 3, 4, 5 categories."
- Draw up diagrams "Structure of service personnel" (on the instructions of the teacher).
- Complete an essay on the topic "Analysis of the services of public catering enterprises: safety, environmental friendliness, ergonomics, comfort, aesthetics, information content."
Section 3 Preparing for Service Techniques
The student must:
know: the technique of booking places in a restaurant or cafe; technique for placing guests at the table; equipment and rules for storage, accounting of tableware, cutlery, table linen; technique of transferring dishes, appliances; sequence and procedure preparatory phase to service; table settings and table setting.
be able to:
accept an order for booking seats; place guests at the table; receive and prepare table linen, crockery and cutlery for service; work with a tray; keep a log of cutlery and cutlery; draw up an act of battle, scrap, loss of dishes and appliances; cleaning the hall, arranging furniture; fold napkins; cover and change the tablecloth during service; make table setting depending on the type of service (breakfast, lunch and dinner)
Seat reservation. Technique and rules for placing guests. Cleaning of the hall, arrangement of furniture; technique of setting tables with a tablecloth; tablecloth replacement technique during maintenance.
Technique for receiving and preparing table linen, dishes, appliances for service; technique for polishing dishes, appliances, glass. Technique for transferring dishes, appliances; filling in the register of tableware, appliances; drawing up an act of battle, loss and scrap of tableware, cutlery, table linen. Table setting technique.
Independent work of students:
- Work with educational and methodical literature, lectures;
- Filling in the standard form No. 74 of the act of combat, scrap, loss of dishes and appliances.
Practice #1 on this topic " Service Preparation Technique»
1. Development of techniques for receiving and preparing table linen, crockery, appliances for service.
2. Refinement of the technique of polishing dishes and appliances.
3. Working out the technique of working with a tray;
4. Working out the technique of transferring dishes.
Practice #2 on this topic " Service Preparation Technique»
1. Working out the technique of setting tables with tablecloths; replacing the tablecloth with a clean one.
2. Practicing techniques for folding napkins.
3. Working out table setting techniques for breakfast, lunch and dinner.
The student must:
know: equipment and technology of service in enterprises different types and classes; sequence, technique and rules for serving dishes and drinks; the final stage of service, technique and forms of settlement with visitors;
be able to: organize the process of serving visitors in compliance with the sequence of all service elements and the rules for serving food and drinks; serve dishes in the Russian way "to the table", "English way", "French way" and "European way".
Organization of the service process in restaurants of various types and classes. Service technique: meeting guests, placing them in the hall, offering menus and wine lists, aperitifs; technique of receiving and placing an order; table serving technique in accordance with the order; transfer of an order for production, serving drinks, snacks and meals; settlement with guests. Sequence and technique of serving dishes and drinks. Technique for serving products of the service bar. Technique of serving dishes in various ways: French (in a "carry-out"), English (using a side table or trolley), Russian (using service elements), European (serving dishes in an individual guest plate), combined. The sequence and technique of serving cold dishes and snacks. Technique for replacing used utensils and appliances. Table service technique. Technique for serving hot snacks.
Soup technique. Methods and techniques for serving second courses. Technique for preparing the table for serving dessert. Technique for serving hot and cold sweet dishes, fruits and berries.
Technique for serving hot and cold drinks, confectionery. The final stage of service. Technique of settlement with consumers. Table cleaning after service.
Independent work.
1. Work with educational and methodical literature, lectures.
2. Drawing up a summary
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transcript
1 WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE Organization of service in a restaurant 07
2 CONTENTS. GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE. STRUCTURE OF THE EDUCATIONAL DISCIPLINE 3. INFORMATION SUPPORT OF TRAINING IN THE EDUCATIONAL DISCIPLINE 4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE EDUCATIONAL DISCIPLINE
3 . GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE. of the educational program: the discipline belongs to the general professional cycle, is associated with the development of professional competencies in all professional modules included in the educational program, with the disciplines of OP 03 Technical equipment of catering organizations, OP.0 Fundamentals of microbiology, nutrition physiology, sanitation and hygiene, OP 06. Security labor..3. The purpose and planned results of mastering the discipline: Code PC, OK Skills Knowledge PC.-.4 PC.-.8 PC PC PC PC performance of all types of work on preparing halls and inventory of public catering organizations for service; meetings, greetings, accommodation of guests, menu presentation; receiving, processing and fulfilling an order for products and services of public catering organizations; recommendations of dishes and drinks to guests when placing an order; serving food and drinks in a variety of ways; settlements with consumers; customer service when using special forms of catering; prepare halls for service in accordance with its nature, type and class of catering organization prepare the hall of a restaurant, bar, buffet for service in normal mode and at mass banquet events; types, types and classes of public catering organizations; market of restaurant services, special types of services; preparation of halls for service in accordance with its nature, type and class of public catering organization; rules for setting tables with tablecloths, polishing techniques for dishes and appliances; methods of folding napkins rules for the personal preparation of a waiter, a bartender for service assortment, purpose, characteristics of tableware, cutlery, glass table setting, modern trends serving serving consumers of public catering organizations of all forms of ownership, various types, types and classes; use in the process of servicing inventory, weight-measuring and trade-technological equipment; greeting and placing guests at the table; rules for processing and transferring an order for production, a bar, a buffet; rules and techniques for serving alcoholic and non-alcoholic beverages; ways of serving dishes; sequence and technique of serving dishes and drinks;
4 fold napkins in different ways; observe personal hygiene prepare utensils, cutlery, glass; draw up and transfer an order for production, to a bar, to a buffet; serve alcoholic and non-alcoholic drinks, dishes in various ways; observe the sequence and technique of serving dishes and drinks; comply with the requirements for the quality, temperature of serving dishes and drinks; develop different kinds menu, including menu plan structural unit; replace used utensils and cutlery; compose and design menus, serve mass banquet events and receptions serve foreign tourists operate inventory, weighing and trade and technological equipment in the process of serving serve food and drinks to guests in various ways; culinary characteristics of dishes, mixed and hot drinks, cocktails; rules for combining drinks and dishes; requirements for the quality, temperature of serving dishes and drinks; ways to replace used dishes and appliances; rules of service culture, protocol and etiquette when interacting with guests; Information Support catering services; rules for compiling and designing menus, servicing mass banquet events and receptions
5 provide an invoice and make payments to consumers; follow the rules of restaurant etiquette; make payments to the consumer using various forms calculation; make mixed drinks, hot drinks, cocktails OK 0 OK 0 Recognize a task and/or problem in a professional and/or social context; Analyze the task and / or problem and highlight its constituent parts; Correctly identify and effectively search for information necessary to solve a problem and / or problem; Draw up an action plan, Determine the necessary resources; Own current methods of work in professional and related fields; Implement the plan; Evaluate the result and consequences of their actions (on their own or with the help of a mentor). Define the tasks of information retrieval Actual professional and social context in which one has to work and live; The main sources of information and resources for solving problems and problems in a professional and / or social context. Algorithms for performing work in professional and related fields; Methods of work in professional and related fields. The structure of the plan for solving problems The procedure for evaluating the results of solving problems of professional activity The nomenclature of information sources used in
6 OK 03 OK 04 OK 05 OK 06 OK 07 Determine the necessary sources of information Plan the search process Structure the information received Highlight the most significant in the list of information Evaluate the practical significance of the search results Prepare the search results Determine the relevance of legal documentation in professional activities Build trajectories of professional and personal development Organize work team and team Interact with colleagues, management, customers. Express your thoughts in the state language Draw up documents Describe the importance of your profession Present the structure of professional activity by profession (specialty) Comply with environmental safety standards Determine the areas of professional activity Techniques for structuring information Format for formatting information search results Content of current regulatory and legal documentation Modern scientific and professional terminology Possible trajectories professional development and self-education Psychology of the team Psychology of personality Fundamentals of project activities Features of the social and cultural context Rules for processing documents. The essence of a civil and patriotic position Universal values Rules of conduct in the course of professional activities Rules of environmental safety in the conduct of professional activities The main resources involved in professional
7 resource saving in the framework of professional activities by profession (specialty) OK 09 Apply means information technologies to solve professional problems Use modern software OK 0 Understand the general meaning of clearly pronounced statements on known topics (professional and everyday), understand texts on basic professional themes participate in dialogues on familiar general and professional topics build simple statements about yourself and your professional activities briefly justify and explain your actions (current and planned) write simple coherent messages on familiar or professional topics of interest Ways to ensure resource conservation. Modern means and devices of informatization The order of their application and software in professional activities rules for constructing simple and complex sentences on professional topics basic common verbs (everyday and professional vocabulary) lexical minimum related to the description of objects, means and processes of professional activity pronunciation features rules for reading texts professional orientation
eight . STRUCTURE AND CONTENT OF THE EDUCATIONAL DISCIPLINE.. Volume of academic discipline and types of study work Type of study work Volume of hours in Total study load in cooperation with the teacher Independent work - The volume of the educational program 60 including: theoretical training 6 laboratory classes (if provided) practical classes ( if provided) 3 Interim qualification 60
9 .. Thematic plan and content of the discipline Name of sections and topics Theme Catering services and requirements for them Content of educational material and forms of organization of students' activities Amount of hours Mastered elements of competencies 3 4 Content of educational material 4 Improvement of service in catering organizations. State of the consumer market and prospects for the development of the food industry. General characteristics of the process of serving guests in catering organizations. Basic concepts: catering service, service process, service conditions, service safety. progressive technologies services Public catering services and requirements for them. gost Public catering services. General requirements. Types of services, their characteristics, general requirements for them, requirements for the security of services. Methods for assessing and controlling the quality of public catering services Topics for practical classes Topic. Commercial premises of catering organizations. The choice of forms and methods of service in accordance with the type and class of the enterprise, its specialization Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to Control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages OK -7, 9, 0, Content of educational material 4 Commercial premises, types, characteristics, purpose OK -7, 9, 0, Sanitary and hygienic requirements for the maintenance of commercial premises. Lighting, ventilation of retail premises, safety requirements for the provision of services Interior of catering premises Service, purpose, equipment
10 Topic 3 Tableware, cutlery, table linen Washing tableware and kitchen utensils, purpose, equipment Service bar (buffet), purpose, equipment. Distribution, appointment, equipment. Room for slicing bread, purpose, equipment Topics for practical classes OK -7, 9, 0,. Studying the rules for placing dishes, cutlery, glass, linen, etc. in the service room. answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages The content of the educational material OK -7, 9, 0, Types, assortment, purpose, characteristics of tableware (porcelain, ceramic, crystal, glass, wood and plastic). Characteristics of metal utensils Characteristics of cutlery. General and individual appliances used in food industry enterprises Procedure for obtaining and preparing dishes, appliances 4 Types, assortment, purpose, characteristics of glass Types, assortment, purpose, characteristics of table linen Rules for calculating the number of dishes, appliances, table linen for enterprises of various types and classes , different power Rules for working with a tray Subjects of laboratory work 8 OK -7, 9, 0,. Selection of tableware, cutlery for various types and classes of catering enterprises, for various forms and methods of service. Calculation of the number of dishes, appliances for various types and classes of food industry enterprises
11 Topic 4. Information support of the service process Topic 5. Stages of service organization 3. Practice of preparing dishes, appliances from various materials for service 4. Rules for working with a tray. Practicing methods of working with a tray Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages Content of training material 4 Media. Purpose and principles of compiling the menu Types of menus. Current trends in menu development for various businesses. Wine map. Restaurant cocktail card. Design of the menu and wine list OK -7, 9, 0, PC 6. Subjects of laboratory work OK -7, 9, 0,. Studying the types of menus, rules for compiling on the websites of catering enterprises Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages Content of educational material 6 OK -7, 9, 0, Cleaning of commercial premises, arrangement of furniture in the halls. Cleaning the table and replacing used dishes and cutlery. Conditions and terms of storage, culinary purpose of fish, fish products. The concept of a culture of service, adherence to protocol and etiquette in
12 Topic 6. Organization of the service process in the hall process of interaction with guests 3. Receiving and placing an order, transferring an order to production Work of a sommelier, recommendations for choosing and serving an aperitif Topics of laboratory work 4 OK -7, 9, 0,. Rules for placing and transferring an order to production, to a bar, buffet .. Training on preparing retail premises, meeting, accommodating guests, accepting an order and transferring it to production Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages Content of training material 0 General rules table setting. Characteristics of various options for preliminary table setting. table setting rules for various forms and methods of service, various meals 4 OK -7, 9, 0, PC. Rules and technique for serving alcoholic and non-alcoholic beverages. wine decantation. Features of serving champagne Types and forms of folding napkins Compositions of flowers. Music service Topics of laboratory work 6 OK -7, 9, 0,. Training on developing techniques for folding napkins, composing flower arrangements in accordance with the order. Training on working out table setting techniques for breakfast, business lunch 3. Training on working out table setting techniques for dinner, according to the menu of ordered dishes 4. Training on working out table setting techniques for dinner, according to the menu of ordered dishes, additional serving 5. Training on working out receptions table setting for serving wine, 4.5, PC
13 Topic 7. Rules for serving culinary, confectionery products, champagne drinks. training on practicing techniques for additional and executive table setting Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages Content of educational material 8 OK -7, 9, 0, Basic methods of serving dishes in a restaurant. Techniques for tranching, flaming dishes in the presence of a guest Ways of serving dishes: Russian, French, English. Combined method of serving dishes 4.5, Sequence and rules for serving cold and hot dishes and PC appetizers, soups, broths, hot fish and meat dishes. Rules for serving sweet dishes, hot and cold drinks, confectionery. Submission rules tobacco products Rules of etiquette and norms of behavior at the table Serving snacks, meals and drinks in the VIP room Settlement with consumers Subjects of laboratory work 6 OK -7, 9, 0,. Training on working out table setting techniques and the rules for serving cold dishes and snacks in enterprises of various types, classes and various forms of service. Training on working out table setting techniques and the rules for serving hot dishes and snacks in enterprises of various types, classes and various forms of service 3. Training on practicing table setting techniques and the rules for serving soups, broths in enterprises of various types, classes and various forms of service 4. Training on working out table setting techniques and rules for serving, cold and hot drinks in enterprises of various types, classes and various forms of service with guests
14 Topic 8. Service of receptions and banquets Topic 9. Special forms of service 6. Training on practicing methods of tranching and flaming dishes in the presence of visitors Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages The content of educational material 6 OK -7, 9, 0, Types of receptions and banquets, daytime diplomatic receptions. Evening diplomatic receptions Reception of the order. The role of the manager in the organization of the banquet service Banquet at the table with full service by waiters Banquet at the table with partial service by waiters Banquets and receptions using mixed (combined) 4 forms of service Reception-buffet. Cocktail reception. Banquet-tea Banquet at the table with partial waiter service. Banquet "Wedding". Banquet "Birthday". Banquets on the occasion of honoring the hero of the day, meeting friends Subjects of laboratory work OK -7, 9, 0,. Banquet service training. Training on working out methods of service at receptions Independent work of students (if available, the subject and content of homework is indicated) Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of messages The content of educational material 4 Service in the hall-express, at the table-express. Catering services and servicing of participants of symposiums, conferences, seminars, meetings Service in hotels. Hotel room service Services for organizing and serving celebrations, Sunday brunch, thematic events OK -7, 9, 0,
15 Peculiarities of serving tourists, passengers on various modes of transport Buffet service, fondue dishes Catering. The concept of catering, types. Catering as additional business restaurant Topics for practical classes OK -7, 9, 0,. Training on working out service techniques like a buffet, fondue Independent work of students Work on educational material, answers to control questions; study of regulatory materials; solving problems and exercises according to the model; solution of situational production (professional tasks); preparation of reports Intermediate certification * Total: 60 For each topic, the content of the educational material (in didactic units), the names of the necessary laboratory work, practical and other classes, including tests, as well as the subject of independent work are described. The level of development is put down opposite the didactic units (marked with two asterisks). If course projects (works) in the discipline are provided, their topics are given. The volume of hours is determined by each position of column 3 (marked with an asterisk).
16 3. CONDITIONS OF TRAINING ON THE DISCIPLINE The list of printed and/or electronic educational and information resources recommended for use in educational process educational publications. Registration of the list in accordance with GOST R National standard Russian Federation. System of standards on information, librarianship and publishing. Bibliographic link. General requirements and rules for drawing up" (approved and put into effect by the Order of Rostekhregulirovanie of N 95-st). Main sources Printed publications. the federal law from 0g. 84-FZ “On technical regulation”. 4. Decree of the Government of the Russian Federation dated ..00 987 “On state supervision and control in the field of ensuring the quality and safety of food products” 5. GOST Catering services. General requirements for methods and forms of service at catering establishments. M.: Standartinform. 6. GOST Catering services. General requirements.- Introduction M .: Standartinform, 04.-III, 8 p. 7. GOST Catering services. Catering establishments. Classification and general requirements Introduction M .: Standartinform, 04.- III, p. 8. GOST Catering services. Staff requirements. - Introduction M .: Standartinform, 04.-III, 48 p. 9. SanPiN Hygienic requirements for expiration dates and storage conditions of food products [ Electronic resource]: Decree of the Chief State Sanitary Doctor of the Russian Federation of May 003 98. Access mode: SanPiN_3_34_03.htm. 0. SanPiN Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them. Bogusheva V.I. Organization of customer service for restaurants and bars: textbook. allowance for Wednesdays. prof. education. 6th ed., supplement. and reworked. Rostov n/a: Phoenix, s. (Secondary vocational education).. Botov M.I. Thermal and mechanical equipment of trade and public catering enterprises: a textbook for early. prof. education / M.I. Botov, V.D. Elkhina, O.M. Golovanov. -e ed., corrected. M.: Academy, p. 3. Dubtsov G.G. The range and quality of culinary and confectionery products: textbook. allowance for Wednesdays. prof. education / G.G. Dubtsov, M.Yu. Sidanova, L.S. Kuznetsova. 3rd ed., ster. M.: Publishing Center "Academy", p. 4. Kucher L.S. Bartender. Basic level: textbook / L.S. Kucher, L. M. Shkuratova. M.: Publishing Center "Academy", p. 6
17 5. Usov VV Organization of production and service at public catering enterprises: a textbook for early. prof. education; textbook allowance for Wednesdays. prof. education. th ed., erased. M.: Academy, p. 6. Shelamova G.M. Etiquette business communication. textbook allowance for Wednesdays. prof. education / G.M.Shelamova. M.: Publishing Center "Academy", p. 7. Shelamova G.M. Psychology and ethics of professional activity. textbook allowance for Wednesdays. prof. education / G.M.Shelamova. M.: Publishing Center "Academy", p. Additional sources:. Anurova.I. Restaurant staff. How to create a professional team/s. Anurova - M.: LLC "Modern retail and restaurant technologies", 04 .. Akhrapotkova N.B. Handbook of the waiter, bartender: textbook. allowance for the beginning prof. education / N.B. Akhrapotkova. 4th ed., ster. M.: Publishing Center "Academy", p. 3. Volkov Yu.F. Interior and equipment of hotels and restaurants: textbook. allowance for higher textbook establishments. 3rd ed. Rostov n/a: Phoenix, p.: ill. (Higher education). 4. Dusenko SV Professional ethics and etiquette: textbook. allowance for students. institutions of higher prof. education / S. V. Dusenko. 3rd ed., ster. M.: Publishing Center "Academy", p. (Sir. Baccalaureate). 5. Ermakova V.I. Waiter, bartender: textbook. allowance for the beginning prof. education / V.I. Ermakova -e ed., erased. M .: Publishing Center "Academy", with (Accelerated form of preparation). 6. Kucher L. S. Technology of preparation of cocktails and drinks. textbook allowance for the beginning prof. education / L. S. Kucher, L. M. Shkuratova. M.: Publishing Center "Academy", p. 7. Kucher L.S., Shkuratova L.M. Restaurant business in Russia. - M .: Business literature, Potapova I.I. Trade calculations for waiters: textbook. allowance for the beginning prof. education / I.I. Potapov. M. : Publishing Center "Academy", 06. p. 9. Reference technologist of public catering. M .: Kolos, Sharukhin A.P. Psychology of business communication: a textbook for students. institutions of higher prof. education / A.P. Sharukhin, A.M. Orlov. M.: Publishing Center "Academy", p. (Ser. Baccalaureate).. CHEFART. Collection best recipes/ Comp. I.Yu. Fedotova M.: Restaurant Vedomosti, p.: ill.. Bem Yu.O. Restaurant service. Fundamentals of international service practice for professionals and beginners. Tsentrpoligraf, 007 Moscow. 3. Konran T. First-class restaurant: idea, creation, development M.: Business literature, Restaurant: where to start, how to succeed: Tips for owners and managers. Zatulivetrov A.B. Publisher: Restaurant Vedomosti, 05 5. Soldatenkov D.V. Modern restaurant: new formats. Publisher: Restaurant Gazette, 06. 7
18 6. Soldatenkov D.V. Restaurant staff: how to avoid problems. Publisher: Restaurant News, 04. 7. Perfect service. Publisher: Restaurant News, 04. 8. Zatulivetrov A.B. New restaurant. 365 days after opening. A practical guide to management, Publisher: "Restaurant Gazette", 03, 9. Bogatova Natalia. Modern restaurant. The Book of a Successful Manager, Ed .: Restaurant News, 04 0. Magazines: "Nutrition and Society", "Restaurant Business", "Restaurant", "Restaurant News", "Restaurateur". Internet sources:. Bulletin of the food industry // All public catering in Russia [Electronic resource]. Access mode: Kuking.net: culinary site [Electronic resource]. Access mode: 3. Federation of restaurateurs and hoteliers. Access mode: 4. Gastronom.ru: culinary recipes with photos [Electronic resource]. Access mode: 5. Gastronomy: a magazine for those who eat // All magazines [Electronic resource]. Access mode: 6. Restaurant partnership center for HoReCa professionals [Electronic resource]. Access mode: 7. Consultant Plus: information and legal system [Electronic resource]. Access mode: 8
19 4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE EDUCATIONAL DISCIPLINE Learning outcomes Assessment criteria Forms and methods of assessment Knowledge: Current control types, types and classes of public organizations during: nutrition; market of restaurant services, special types of services; preparation of halls for service in accordance with Completeness of answers, accuracy of wording, at least 70% of correct answers. - written/oral questioning; -testing; its nature, type and class of organization At least 75% of correct answers. Catering; -evaluation of the results of the rules for laying tables with tablecloths, techniques Relevance of the topic, the adequacy of out-of-class polishing of dishes and appliances; methods of folding napkins rules for the personal preparation of a waiter, a bartender for service assortment, purpose, characteristics of tableware, cutlery, glass of results for the set goals, completeness of answers, accuracy of wording, adequacy of the use of professional terminology (independent) work (reports, abstracts, theoretical part of projects, educational research, etc.) table setting, modern trends in serving consumer organizations Completeness of responses, accuracy Intermediate catering of all forms of ownership, various types, types and classes; use in the process of servicing inventory, wording, at least 70% of correct answers. certification in the form of a differentiated weight measurement and trade-technological At least 75% of the correct answers of the test / exam on the MDT in equipment; form: greeting and placing guests at the table; - written / oral rules for processing and transmitting orders for responses, production, bar, buffet; -testing. rules and techniques for serving alcoholic and non-alcoholic beverages; ways of serving dishes; sequence and technique of serving dishes and drinks; culinary characteristics of dishes, mixed and hot drinks, cocktails 9
20 rules for combining drinks and dishes; requirements for the quality, temperature of serving dishes and drinks; ways to replace used dishes and appliances; rules of service culture, protocol and etiquette when interacting with guests; information support of public catering services; rules for compiling and designing menus, servicing mass banquet events and receptions Skills: performing all types of work on preparing halls and inventory of public catering organizations for servicing; meetings, greetings, accommodation of guests, menu presentation; receiving, processing and fulfilling an order for products and services of public catering organizations; recommendations of dishes and drinks to guests when placing an order; serving food and drinks in a variety of ways; settlements with consumers; customer service when using special forms of catering; prepare halls for service in accordance with its nature, type and class of catering organization prepare the hall of a restaurant, bar, buffet for service in normal mode and at mass banquet events; fold napkins in different ways; Correctness, completeness of tasks, accuracy of formulations, accuracy of calculations, compliance with requirements - Adequacy, optimality of the choice of methods of action, methods, techniques, sequences of actions, etc. - Accuracy of assessment - Compliance with the requirements of instructions, regulations - Rationality of actions, etc. - Adequacy, optimality Current control: - protection of reports on practical / laboratory studies; - assessment of assignments for extracurricular (independent) work: - expert review demonstrated skills, actions performed in the process of practical/laboratory exercises 0
21 observe personal hygiene prepare utensils, cutlery, glass take orders for food and drinks select types of equipment, furniture, utensils, cutlery, linen in accordance with the type and class of public catering organization; draw up and transfer an order for production, to a bar, to a buffet; serve alcoholic and non-alcoholic drinks, dishes in various ways; observe the sequence and technique of serving dishes and drinks; comply with the requirements for the quality, temperature of serving dishes and drinks; develop various types of menus, including the menu plan of the structural unit; replace used utensils and cutlery; prepare and design menus, serve mass banquet events and receptions serve foreign tourists operate inventory, weighing and trade and technological equipment in the process of serving serve food and drinks to guests in various ways; provide an invoice and make settlements with consumers; follow the rules of restaurant etiquette; make settlements with the consumer using various forms of calculation; to make mixed, hot drinks, cocktails of choice of ways of action, methods, techniques, sequences of actions, etc. - Accuracy of assessment - Compliance with the requirements of instructions, regulations - Rationality of actions, etc. Correct performance of tasks in full Intermediate certification: - expert assessment of performance practical tasks on the test
23 3
Department of Education of the City of Moscow State Budgetary Vocational Educational Institution "Moscow Educational Complex WEST"
WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE PM.08. Organization of service at catering establishments MDK.08.01. Technology of service at catering establishments for students in the specialty
WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE Ethics and psychology of professional activity 2017 CONTENTS page 1. PASSPORT OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE 4
MINISTRY OF EDUCATION OF SARATOV REGION STATE AUTONOMOUS EDUCATIONAL INSTITUTION OF SARATOV REGION "SARATOV COLLEGE OF CULINARY ARTS" WORK PROGRAM OF EDUCATIONAL DISCIPLINE OP.4.Organization
FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION "RUSSIAN STATE UNIVERSITY OF TOURISM AND SERVICE" SK RSUTS page 1 of 14 APPROVE Director
Direction 43.03.01 Service Training profile: congress and exhibition service "Technique and technology in the service of catering establishments" TECHNOLOGY AND TECHNOLOGY IN THE SERVICE OF FOOD ENTERPRISES LECTURES Section
EDUCATIONAL DISCIPLINE PROGRAM Fundamentals of Calculation and Accounting 2017 1 The work program of the discipline was developed on the basis of the Federal State Educational Standard of secondary vocational education in the profession 43.01.09 Cook, confectioner approved by Order of the Ministry
CONTENTS 1. GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE. STRUCTURE AND CONTENT OF THE EDUCATIONAL DISCIPLINE 3. CONDITIONS FOR THE IMPLEMENTATION OF THE EDUCATIONAL DISCIPLINE 4. CONTROL AND EVALUATION
MINISTRY OF EDUCATION AND SCIENCE OF THE DONETSK PEOPLE'S REPUBLIC STATE PROFESSIONAL EDUCATIONAL INSTITUTION "ENAKIEV PROFESSIONAL TRADE - CULINARY LYCEUM" APPROVED: Director of the State
Appendix II.4 to the PEP by profession 43.01.09 Cook, confectioner COURSE PROGRAM Economic and legal framework professional activity in 2017 1 The work program of the discipline was developed
1. Goals and objectives of the discipline 1.1. Objectives of the discipline: The discipline "Organization of service in the restaurant business" refers to the SD cycle (special disciplines, including disciplines of specialization) and has as its goal
FEDERAL AGENCY FOR EDUCATION State educational institution of higher professional education "TYUMEN STATE OIL AND GAS UNIVERSITY" TECHNOLOGICAL COLLEGE
Ministry of Education Nizhny Novgorod region State budgetary vocational educational institution "Regional multidisciplinary technical school" WORKING PROGRAM OF EDUCATIONAL DISCIPLINE OP 10 Organization
PASSPORT OF THE BASIC PROFESSIONAL EDUCATIONAL PROGRAM, specialty: 100114 Organization of services in public catering (basic training) qualification: manager 1. Normative period of development
INTERNSHIP PROGRAM 1. Objectives industrial practice- to consolidate the theoretical knowledge gained by students in the process of studying at the institute in the disciplines "Technology of products of public
1 The work program of the academic discipline was developed on the basis of the Federal State Educational Standard (hereinafter referred to as the Federal State Educational Standard) in the specialty of secondary vocational education 260807 "Technology
Annotations on sample programs disciplines and professional modules by profession NPO 43.01.01 (100114.01) Waiter, bartender
CONTENTS 1. GENERAL CHARACTERISTICS OF THE PROGRAM 4 OF THE EDUCATIONAL DISCIPLINE 2. STRUCTURE OF THE EDUCATIONAL DISCIPLINE 11 3. CONDITIONS FOR THE PROGRAM IMPLEMENTATION 13 4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE EDUCATIONAL DISCIPLINE 14 3
M I N I S T E R S T O D E A N I A N I A N A U K I R O S S I Y S C O Y F E D E R A T I E F E D E R A L PUBLIC IMPACT R
Sheet 1 of 18 APPROVED Director of the Institute of Service Technologies I.G. Churilova 01_ g.
MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION federal state budgetary educational institution of higher professional education "Russian University of Economics named after
MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION Federal State Budgetary Educational Institution of Higher Professional Education "TYUMEN STATE OIL AND GAS UNIVERSITY"
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1 CONTENTS 1. GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE 4. STRUCTURE OF THE WORKING EDUCATIONAL DISCIPLINE 5 3. CONDITIONS FOR THE IMPLEMENTATION OF THE PROGRAM 1
The work program of the professional module "Organization of service in public catering organizations" was developed on the basis of the Federal State Educational Standard in the specialty of secondary vocational education 100114 "Organization of service in public catering".
Organization - developer: GOU SPO "Saratov College of Culinary Arts"
Developers:
Bugaenko E.V., master of industrial training of the first qualification category
Grinina N.V., lecturer
Ketko N.E., teacher of the highest qualification category, honorary worker of the NGO, deputy director for educational and methodological work
Matiyko N.V., master of industrial training of the second qualification category
Slepova T.P., teacher of the highest qualification category, honorary worker of secondary vocational education, deputy director for academic work
Somova K.M., deputy director for educational and production work, teacher of the highest qualification category, honorary worker of NGO
Conclusion of the Expert Council No. ____________ dated "____" _______ 20___
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1. PROFESSIONAL MODULE PROGRAM PASSPORT | |
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2. results of mastering the PROFESSIONAL MODULE | |
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3. STRUCTURE AND CONTENT OF THE PROFESSIONAL MODULE | |
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4 conditions for the implementation of the PROFESSIONAL MODULE | |
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5. Control and evaluation of the results of mastering the professional module (type of professional activity) |
1. Professional Module Program Passport
PM.02 "Catering in catering organizations"
1.1. Scope of the program
The work program of the professional module "Organization of service in catering organizations" is part of the main professional educational program in accordance with the Federal State Educational Standard in the specialty 100114 "Organization of service in catering" in terms of mastering the main type of professional activity (VPD) -
Organization of service in public catering organizations
and relevant professional competencies (PC)
PC 2.1. Organize and control the preparation of public catering organizations for the reception of consumers.
PC 2.2. Manage the work of waiters, bartenders, sommeliers and other customer service workers.
PC 2.3. Determine the number of employees involved in servicing, in accordance with the order and established requirements
PC 2.4. To carry out information support of the service process in public catering organizations.
PC 2.5. Analyze the effectiveness of customer service
PC 2.6. Develop and submit proposals to improve the quality of service
The work program of the professional module "Organization of service in public catering organizations" can be used when mastering the profession of a worker (waiter) within the specialty 100114 "Organization of service in public catering". Work experience is not required.
1. PASSPORT OF THE WORKING PROGRAM OF THE PROFESSIONAL MODULE | page 4 |
| 2. results of mastering the PROFESSIONAL MODULE | 7 |
3. STRUCTURE and content of the professional module | 8 |
4 conditions for the implementation of the PROFESSIONAL MODULE program | 27 |
| 5. Control and evaluation of the results of mastering the professional module (type of professional activity ) | 30 |
1. passport of the working PROGRAM
PROFESSIONAL MODULE
1.1. Scope of the program
The working program of the professional module is part of the working basic professional educational program in accordance with the Federal State Educational Standard of the specialty SPO 43.02.01 Organization of catering services in terms of mastering the main type of professional activity (VPD):
Organization of service in public catering organizations
and relevant professional competencies (PC):
PC 2.1. Organize and supervise the preparation of public catering organizations for the reception of consumers.
PC 2.2. Manage the work of waiters, bartenders, sommeliers and other customer service workers.
PC 2.3. Determine the number of employees involved in the service, in accordance with the order and established requirements.
PC 2.4. To carry out information support of the service process in public catering organizations.
PC 2.5. Analyze the effectiveness of customer service.
PC 2.6. Develop and submit proposals to improve the quality of service.
The work program of the professional module can be used in the development of programs in additional professional education for advanced training and retraining of personnel for the food industry in the specialty "Organization of service in public catering".
Based on the average (full) general education and vocational education. Work experience is not required.
1.2. Goals and objectives of the module - requirements for the results of mastering the module
In order to master the specified type of professional activity and the corresponding professional competencies the student in the course of mastering the professional module must:
have practical experience:
organizing and checking the preparation of the service hall for receiving guests;
managing the work of waiters, bartenders, sommeliers and other customer service workers;
identifying needs for workforce required for maintenance;
selection, design and use of information resources (menus, wine and cocktail cards) in the service process;
analysis of production situations,
assessment of the quality of service and preparation of proposals for its improvement;
be able to:
organize, implement and control the process of preparation for service;
select types of equipment, furniture, utensils, appliances, linen and calculate their required number in accordance with the type and class of public catering organization;
organize, implement and control the service process using various methods and techniques for serving dishes and drinks, techniques for serving products from a service bar, methods for collecting used dishes and appliances;
make settlements with visitors;
make rational management decisions;
apply the techniques of business and managerial communication in professional activities;
manage conflict situations in the organization;
determine the number of employees involved in servicing, in accordance with the order and established requirements;
select, arrange and use the information resources necessary to ensure the service process in public catering organizations;
compose and design menus, wine and cocktail cards, consult consumers;
determine and analyze service performance indicators (profit, profitability, repeat attendance);
select and define indicators of service quality, develop and submit proposals for improving the quality of service;
goals, objectives, means, methods and forms of service; classification of catering services;
stages of the maintenance process;
features of preparation and service in public catering organizations of various types and classes;
special types of services and forms of service, special equipment for servicing in public catering organizations;
characteristics of methods and forms of serving consumers in the service hall, methods and techniques for serving dishes and drinks, techniques for serving products from a service bar, methods for collecting used dishes and appliances, requirements for conducting settlements with visitors;
goals, objectives, categories, functions, types and psychology of management, principles and styles of team management, the process of adoption and implementation management decisions, optimization methods, the basics of organizing the work of the team;
psychological properties of the individual, the psychology of labor in professional activities, the psychology of the team and management, psychological aspects management of professional conduct;
requirements for service personnel, features of service in public catering organizations of various types and classes;
special types of services and forms of service;
information support for catering services: resources (menus, wine and cocktail cards, advertising media), their selection, design and use;
customer service performance indicators (profit, profitability, repeat attendance) and their definition;
criteria and indicators of service quality
total -1050 hours, including:
maximum student workload - 798 hours, including:
compulsory classroom teaching load of a student - 532 hours;
student's independent work – 266 hours;
educational and industrial practice - 252 hours.
