2 characteristics of the production of a public catering enterprise. Course work characterization of public catering establishments. Basic requirements for creating optimal working conditions

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Content

Introduction…………………………………………………………………………… 5
1 Organization of production…………………………………………………… 7
1.1 Features of production and trade activities of public catering enterprises…………………………………………………………… …… 7
1.2 The concept of the production structure of a public catering enterprise…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
1.3 Interaction of production elements. Description of the workflow. eleven
2 Analysis of the production structure of a public catering enterprise and ways to improve it (on the example of a dispensary canteen)……….. 23
2.1 Organizational and economic characteristics of a public catering enterprise……………………………………………………………………..23
2.2 Analysis of the production structure of the canteen of the sanatorium of the dispensary "Eurasia"……………………………………………………………………………25
2.3 Ways to improve the production structure of the dining room of the sanatorium of the dispensary "Eurasia"…………………………………………..30
Conclusion …………………………………………………………………………31
List of used literature…………………………………………….. 32
Annex A………………………………………………………………………33
Appendix B………………………………………………………………………34
Appendix B………………………………………………………………………35
Appendix D………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….
Appendix D…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Annex E………………………………………………………………………38

Introduction

Public catering - industry National economy, which was, is and will be the most market sphere of activity. Nowadays, catering establishments are introducing new modern technologies that improve the quality of culinary products.
To achieve the goals set, the enterprise must organize its activities in such a way as to keep under control all the technical, administrative and human factors that affect product quality and safety.
Increasing the efficiency of public catering is based on the principles of intensification of production common to the entire national economy - achieving high results at the lowest cost of material and labor resources.
The activity of public catering enterprises is associated with the need to strictly take into account sanitary and hygienic requirements for the organization of production and technical processes.
The emergence of a market environment has led to the fact that it determines the range of products and their volumes for all enterprises. Since the market economic system is dynamic, great importance development of a system of models of the production structure of enterprises that meets the changing needs of the market.
The correct choice of the production structure of the enterprise predetermines the efficiency of production. However, it cannot be arbitrary, since, in turn, it is determined by the type of production, the level and form of specialization and cooperation of production. The factors that determine the type of production structure, in addition, include the nature of products and the technology of its manufacture.
Over time, after the completion of construction or the next reconstruction of the enterprise, the production structure, as a rule, does not meet the new requirements. This is due to the fact that during this period the range of manufactured products, the serialization of its production is changing, some production facilities are expanding, the technology is changing and, consequently, the arrangement of equipment. Therefore, in order to improve the production structure and determine ways to improve it, it is necessary to periodically analyze it, compare it with advanced similar enterprises, and it is also necessary to meet the requirements of the scientific and technical process.
The purpose of this work is to analyze the production structure of a public catering enterprise and ways to improve it in modern conditions, for further development enterprises.
Based on the purpose of the course work, we formulate the tasks:
- to study the organization of production of a public catering enterprise;
- draw up organizational - economic characteristics enterprises;
- to analyze the production structure of the enterprise (on the example of the canteen of the dispensary "Eurasia"), to identify shortcomings.
- consider ways to improve the production structure of the enterprise.
The subject of this course work is a public catering enterprise - a dining room of the sanatorium-preventorium "Eurasia" JSC Russian Railways.

1Organization of production

1.1 Features of production and trade activities of public catering enterprises

Public catering enterprise - an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and organization of consumption (GOST R 50647-94 "Public catering. Terms and definitions").
Public catering establishments may have a different organizational and legal form.
Catering establishments have a number of features. If most enterprises in other industries are limited to performing only one, maximum two functions, for example, enterprises Food Industry carry out the function of production, trade enterprises - the sale of products, then public catering enterprises perform three interrelated functions:
production of culinary products;
sale of culinary products;
organization of consumption.
Products manufactured by public catering enterprises have a limited sales period. So, in mass production, hot dishes are prepared for 2-3 hours of sale, and cold ones - for 1 hour. This requires the release of products in batches, as they are consumed.
The range of products produced by public catering enterprises is very diverse; different types of raw materials are used for its preparation.
The variety of manufactured products makes it possible to more fully satisfy consumer demand, but complicates the organization of production: many types of raw materials require special conditions storage, different rooms for mechanical culinary processing.
The variety of products depends on the nature of demand and the characteristics of the serviced contingent, its professional, age, national composition, working conditions, study and other factors.
The mode of operation of public catering enterprises depends on the mode of operation of the contingents of consumers they serve. industrial enterprises, institutions, educational institutions. This requires businesses
especially intensive work during the hours of the greatest flow of consumers - in lunch breaks, change.
Demand for catering products is subject to significant changes in seasons, days of the week and even hours of the day. In summer, the demand for vegetable dishes, soft drinks, and cold soups increases. From the position of marketing, each company must analyze and study the sales market, the range of products and methods of service depend on this.
Public catering enterprises are classified depending on the nature of production, the range of products, the volume and types of services provided.
Depending on the nature of the production, public catering enterprises are divided into procurement, pre-cooking and enterprises with a full production cycle.
The group of procurement enterprises includes enterprises that manufacture semi-finished products and finished products to supply them to other enterprises: procurement factories, semi-finished products factories, specialized procurement workshops, specialized culinary and confectionery workshops.
Pre-cooking enterprises include enterprises that manufacture products from semi-finished products obtained from procurement enterprises of public catering and food industry enterprises. These include: canteens - pre-cooking, canteens - distributing, dining cars, etc.
Enterprises with a full production cycle process raw materials, produce semi-finished products and finished products, and then sell them themselves. Such enterprises include large public catering enterprises - catering plants, restaurants, as well as all enterprises operating on raw materials.
Depending on the range of products, public catering enterprises are divided into universal and specialized. Universal Enterprises produce a variety of dishes from different types raw materials.
Depending on the place of operation, public catering enterprises can be stationary and mobile - restaurant cars, auto-canteens, car cafes, etc.
Depending on the contingent served, public catering establishments are divided into public, serving everyone who visits them, and public catering establishments with manufacturing enterprises, medical institutions (hospitals, dispensaries) and educational institutions(working, school, student, children, etc.).
Type of public catering enterprise - a type of enterprise with characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises ”, the main types of catering establishments are restaurants, bars, canteens, cafes, snack bars.
Catering establishments are required to comply with the state standards, sanitary, fire regulations, technological documents and other regulatory documents, mandatory requirements for the quality of services, their safety for life, human health, environment and property.
Catering services, regardless of the type of enterprise, must meet the requirements of:
compliance with the intended purpose;
accuracy and timeliness of provision;
safety and environmental friendliness;
ergonomics and comfort;
aesthetics;
service culture;
social targeting;
informative.
Dining room - a public catering establishment that is publicly accessible or serves a certain contingent of consumers, producing and selling dishes in accordance with a menu varied by day.
The canteen catering service is a service for the production of culinary products varied by day of the week or special diets for various groups of the served contingent (working schoolchildren, tourists, etc.), as well as creating conditions for sale and consumption at the enterprise.
Canteens distinguish:
on the range of products sold - general type and dietary;
according to the served contingent of consumers - school, student, worker, etc.;
at the location - public, at the place of study, work.
Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) to the general population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.
In the dining room, which we will consider in this work, the service is carried out entirely by waiters.
Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served.
The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.
Canteens at vocational schools organize two or three meals a day based on the norms of the daily ration. Canteens located directly in medical or recreational institutions organize three, four and six meals a day, depending on patients and vacationers. As a rule, in these canteens, pre-set tables are used.
Diet canteens specialize in serving people in need of clinical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a nutritionist or nurses. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.
Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings. From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m per seat.

1.2 The concept of the production structure of a public catering enterprise.

The essence of the organization of production is to create conditions that ensure the correct conduct technological process cooking.
At each enterprise, in accordance with the technological process of production, production units are organized that form its production infrastructure.
The production infrastructure of an enterprise is understood as the composition of its production units (participants, departments, workshops, productions), the forms of their construction, placement, production relations.
The production structure of an enterprise is influenced by various factors: the nature of the products produced, the features of its manufacturing technology, the scale of production, and the forms of production relations with other enterprises.
According to the production structure of the enterprise, it can be classified into the following types: procurement, manufacturing semi-finished products of various degrees of readiness for supplying them with pre-cooking, culinary shops and retail: pre-cooking enterprises operating on semi-finished products with a full production cycle, working on raw materials.
Production is a large division that unites workshops.
A workshop is a technologically isolated part of an enterprise in which a complete production process takes place. Depending on the nature of the technological process and the amount of work, workshops may have production sites, departments or production lines.
The production site is the part of the enterprise where the finished stage is carried out. production process.
The production stage is the technologically completed part of the production process.
Branches - larger production units that can be created in large workshops and factories as an intermediate step
between the production site and the workshop or production.
In workshops, departments, production sites jobs are organized.
A workplace is a part of an enterprise where the labor process is carried out by one or a group of workers performing certain operations.
Distinguish between enterprises with a workshop structure and non-shop.
The shop structure is organized at enterprises operating on raw materials, with a large volume of production. Workshops are divided into procurement (meat, fish, poultry, meat and fish, vegetable), pre-cooking (hot, cold), specialized (flour, confectionery, culinary).
At catering establishments working on semi-finished products, a semi-finished products refinement shop, a greenery processing shop are organized.
Technological lines are organized in each workshop. A production line is a production site equipped with necessary equipment for a specific technological process.
The non-workshop structure of production is organized at enterprises with a small volume of the production program, which have a limited range of products at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.).
The composition of the premises of catering establishments and the requirements for them are determined by the relevant SNiP. There are five main groups of premises:
- warehouse group - designed for short-term storage of raw materials and products in refrigerated chambers and unrefrigerated storerooms with appropriate storage modes;
- production group - designed for processing products, raw materials (semi-finished products) and production finished products; the production group includes the main (harvesting and pre-cooking) workshops, specialized (confectionery, culinary, etc.) and auxiliary (washing, bread-slicing) workshops;
- trading group - intended for the sale of finished products and the organization of their consumption (trading halls with distributing and buffets, culinary shops, a lobby with a wardrobe and bathrooms, etc.);
- administrative and domestic group - designed to create normal conditions labor and recreation of employees of the enterprise (director's office, accounting, staff wardrobe with showers and bathrooms, etc.).
All groups of rooms are interconnected.

1.3 Interaction of production elements. Description of the workflow.

To understand how such a well-coordinated mechanism as a public catering enterprise works, we need to study its production structure, namely, to consider in more detail the work of shops, sections and their relationship with each other.
Let's start with something without which a public catering enterprise cannot work - these are warehouses.
Organization of work of storage facilities and requirements for them;
Warehouses of public catering establishments serve for the acceptance of products, raw materials and semi-finished products coming from suppliers, their short-term storage and release. Warehouses can be located in separate rooms, as well as on the first, basement and basement floors. They should have a convenient connection with the production facilities. The layout of storage facilities is carried out in the direction of movement of raw materials and products, while ensuring the most rational implementation of warehouse operations and loading and unloading operations.
Warehouses can be workshops serving the workshop in which they are usually located (storerooms of the daily supply of products, confectionery workshop).
The set of works performed in different warehouses is approximately the same.
Any warehouse handles at least three types of material flows: input, output and internal.
The presence of an input stream means the need to unload vehicles, check the quantity and quality of the cargo that has arrived. The output flow determines the need for loading on transport or release for production, the internal flow determines the need to move cargo inside the warehouse.
In general, the complex of warehouse operations is the following sequence:
unloading transport;
acceptance of goods;
storage placement;
release of goods from storage places;
intra-warehouse movement of goods.
The composition and area of ​​storage facilities for various types of public catering establishments are established according to the Construction Norms and Design Rules for Public Catering Enterprises (SNiP P-L 8-71), depending on the type and capacity of the enterprise. The calculation of the area of ​​warehouse premises can be made according to the load rate per 1 m2 of floor area and the area utilization factor according to the following formula:
The arrangement of warehouses should provide:
complete quantitative and qualitative preservation of material assets;
proper storage regime;
rational organization performance of warehouse operations;
normal working conditions.
For the storage of perishable products, enterprises are equipped with refrigerated chambers for storing meat, fish, dairy products, fats and gastronomic products. The number of warehouses depends on the capacity of the enterprise. In small public catering enterprises, at least two chambers are planned: one is a common refrigerated chamber for short-term storage of meat, fish semi-finished products, sour-milk products, gastronomic products, etc.; the other, the non-refrigerated chamber, is for non-perishable products. In medium-sized enterprises there must be at least four chambers: two refrigerated chambers (meat and fish, for dairy, fatty products, etc.), a chamber for dry products and a vegetable chamber. In large enterprises with 150 places or more, separate storage of meat, fish, dairy and gastronomic products is provided.
In order to ensure normal working conditions during the acceptance of goods, the preparation of transport and accompanying documents, a special room for the acceptance of raw materials and products is equipped in the group of warehouses.
The equipment of storage facilities depends on the type and capacity of the enterprise, the inventory standards. Warehouse equipment includes racks and storage boxes for placing and storing products, in meat chambers - hanging hooks, weight measuring, handling and refrigeration equipment.
Warehouses must be equipped necessary inventory, a tool for the acceptance of raw materials, their storage and release.
These are various equipment for storing and transporting products, equipment for opening containers, vehicles for storage facilities - cargo carts, etc.
The internal layout of the warehouse must meet the following requirements:
ensure that the most rational
ways of placing and stacking goods;
exclude the negative impact of some goods on others during storage;
prevent counter, cross movements of goods;
ensure the possibility of using mechanization means, modern technology.
To ensure the smooth operation of warehouses, certain space-planning and sanitary and hygienic requirements are imposed on the warehouses of public catering enterprises.
Space planning requirements:
the warehouse area should be compact, for each product a site is allocated;
equipment should be rationally placed, and it is provided required area for driveways and passages;
the height of storage facilities located in the basement floors must be at least 2.5 m; cooled chambers - not less than 2.4 m;
transport access and unloading of products should be carried out from the side household yard;
for the acceptance of goods, unloading platforms are provided, platforms for unloading several vehicles at once;
for the descent of goods into the basement, special hatches with doors and ramps are equipped;
cooled chambers should be placed in one block with a common vestibule.
Sanitary and hygienic requirements:
to comply with sanitary rules, the walls in the warehouses must be protected from the penetration of rodents and painted with oil paint, and the walls of the refrigerated chambers are lined with tiles for systematic wet cleaning;
lighting in vegetable pantries and refrigerated chambers should be only artificial; in other storage rooms, lighting, in addition to artificial, can be natural; coefficient natural light 1: 15 (ratio of window area to floor area), artificial lighting rate 20 W per 1 m;
ventilation in warehouses should be natural and mechanical (exhaust);
floors should provide safe and convenient movement of goods, people and Vehicle;
the width of warehouse corridors is assumed to be 1.3-1.8 m, and if trolleys are used - 2.7 m.
The technical process of product distribution is shown in Appendix A

Organization of the work of the vegetable shop
Vegetable workshops are organized at enterprises of large and medium capacity.
The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop should have a convenient connection with the cold and hot workshops, in which the production of finished products is completed.
The range and quantity of semi-finished products produced by the workshop depend on the production program of the enterprise and its capacity.
The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting.
Equipment for the vegetable shop is selected according to the Equipment Standards, depending on the type and capacity of the enterprise. The main equipment of the vegetable shop are potato peelers MOK-125, MOK-250, MOK-400, universal vegetable cutter MPO-50-200, MPO-350. The MOP II-1 vegetable-cutting wiping mechanism is included in the set of replaceable general-purpose drive mechanisms PII, as well as non-mechanical equipment (production tables, tables for peeling potatoes, washing baths, vegetable underwear. Production equipment and containers are in Appendix B
Workplaces are equipped with tools, inventory for performing certain operations.
In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is placed in the course of the technological process.
A washing bath and a potato peeler are installed on the processing line for potatoes and root crops. After machine cleaning, manual cleaning is carried out on special tables. The table lid has a recess in which peeled vegetables are placed, and two holes: on the left - for peeled vegetables, on the right - for waste. After cleaning, the potatoes are placed in a bath of water and stored for no more than 2-3 hours.
Cleaning of onions, garlic is carried out on special tables with an exhaust device.
Production tables and washing baths are installed on the cabbage and greens processing line. Peeled vegetables are washed and, depending on the purpose, some of them are used for cooking as a whole, and the rest are cut by machine or by hand. Peeled and chopped vegetables are covered with a damp cloth to protect them from contamination and drying out.
Organization of the work of the meat shop
Meat shops are organized at large procurement enterprises and medium-sized enterprises that process raw materials for their production.
The technological process of meat processing does not depend on the capacity of the workshop, but the organization of the technological process itself is different.
At large procurement enterprises, meat shops are more mechanized; conveyors, overhead and production lines, etc. are used.
The technological process of meat processing consists of the following operations: defrosting frozen meat, cleaning the surface and cutting off veterinary marks, washing, drying, dividing into cuts, deboning cuts and separating large pieces, trimming meat and preparing semi-finished products natural and chopped.
Meat shops at large harvesting enterprises consist of several rooms: defrosters, a washing department for carcasses, a room for drying, a room for deboning, trimming, and preparing semi-finished products.
In large workshops, jobs for the production of portioned and small-sized semi-finished products can be organized on parallel conveyor lines. Production tables are located along the line on both sides. For cutting semi-finished products on the table place cutting board, to the left of it - a tray with meat, to the right - a tray for semi-finished products, medium
niy knife of the chef's troika, nutmeg. Dial scales are installed behind the cutting board. A worker puts a tray with ready-made semi-finished products on a moving conveyor.
For the production of chopped semi-finished products, several jobs are organized in one technological line. Workplaces are equipped with a bath for soaking bread, a meat grinder with a capacity of 600-800 kg / h, and a meat mixer.
Several workplaces are organized for the molding of semi-finished products on cutlet molding machines of the type MFK-2000 or AK 2M-40.
In small meat shops use machines of lower productivity, often use the universal drive PM-1.1 with interchangeable mechanisms (meat grinder, ripper, meat mixer). The meat is thawed and washed in a suspended state over a ladder or in bathtubs with running water.
Annex B shows the line for the production of large-sized semi-finished products
Organization of the work of the fish shop
Centralized production of semi-finished products from fish is carried out in specialized shops of procurement enterprises. In accordance with specifications and technological instructions provide for the production of the following range of semi-finished products from fish: fish of a special cut, chilled and frozen; fish, cut into portions, breaded in breadcrumbs; cutlets, meatballs, meatballs, meatballs fish.
The technological process of processing fish with a bone skeleton includes the following operations: defrosting, separation from scales; finning, deheading, gutting, washing, fixing in chilled brine, cooling of the semi-finished product, packaging, labeling, storage and transportation. In large fish shops, such the most labor-intensive processes
Processes, such as the separation of scales, cutting off fins, and separation of heads, are mechanized.
In large workshops, the processing of fish with a bone skeleton is carried out on production mechanized lines.
For the production of semi-finished products from portioned, small-sized fish and products from cutlet mass, production tables are installed on which cutting boards, dial scales, and containers for semi-finished products are placed. Slicing of fish is carried out with a large knife of the chef's troika.
To prepare cutlet mass from fish, a universal drive is used, a bath for soaking bread.
In the fish shop at medium-sized enterprises, all incoming fish (including sturgeon species) is processed and semi-finished
rikats of the maximum degree of readiness - portioned pieces, chopped products. Fish semi-finished products enter the hot shop for heat treatment.
The processes of thawing, cleaning, cutting are carried out in the same way as in large workshops, only mechanization is used to a lesser extent. Scrapers, chef's three knives are used to process fish.
At small enterprises, the heads and tails of fish are chopped off by hand with a large or medium knife of the chef's troika. Wash the fish after gutting also in the baths.
Features of the meat and fish shop
Meat and fish workshops are organized at enterprises of medium capacity (in restaurants, canteens) with a full production cycle. These workshops provide for the processing of meat, poultry, fish in one room.
Given the specific smell of fish products, it is necessary to organize separate flows of meat and fish processing. In addition to separate equipment, tools, containers, cutting boards marked for processing fish and meat are allocated separately.
On the meat processing line, a bath for washing meat, a cutting chair, a production table for deboning meat, cooking, a meat grinder, and a scorch box for processing poultry are installed. In addition, a refrigerated cabinet for storing and cooling semi-finished products is installed in the workshop. Meat grinders MS2-70 (MS2-150) are used, which are included in the set of universal drives PU-0.6, PM-1.1; MIM-500M; MIM-500; meat looseners of the MRM-15 type with an individual drive and replaceable mechanisms MS19-1400 to the universal drive PM-1.1; mechanism MBPII-1 for cutting meat and beef stroganoff to the universal drive PII-1; meat mixer MS8-150 to the universal drive PM-1.1.
Instead of a washing bath in the meat processing area, tanks with low sides lined with ceramic tiles, and a ladder. The meat is thawed and washed over the ladder with a brush-shower. For cutting lamb or pork carcasses, a butcher's ax is used, and for chopping stew, cutter knives (large and small). Meat deboning is done with deboning knives (large and small).
At the workplace for the preparation of portioned and small-sized semi-finished products, a production table is installed, on which a cutting board is placed, a tray with raw materials is placed on the left side of it, and with semi-finished products on the right. Behind the board are table dial scales VNTs-2. For loosening portioned pieces, a ripper from a universal drive is used, or this process is performed manually using a chopper. For the preparation of semi-finished products, tables with a built-in refrigerator can be used.
Baths for soaking bread are installed at the workplace for the preparation of chopped semi-finished products, or boilers are used for this purpose, metal supports are used for boilers; from mechanical equipment, a meat grinder and a meat mixer to the universal drive PM-1.1 or a meat grinder with an individual drive of the MIM type are used. A mobile rack is placed near the production tables for transporting prepared semi-finished products to the hot shop.
Poultry can also be processed at meat processing sites.
A bath for defrosting frozen fish, tables of the SPR type for cleaning and gutting fish are located at the fish processing area. Gutting the fish on the production table manually using a small knife of the chef's troika. Non-food waste is collected in a special tank. Separate workplace organized for the preparation of portioned semi-finished products. For the preparation of minced fish, a meat grinder is used, which is not used for the preparation of minced meat.
The technological process of processing sturgeon fish is carried out at the same workplaces as the processing of small fish species.
All products, semi-finished products, prepared in advance in the blank shops, then go to the main production for additional preparation == hot shop.
An approximate location of the equipment can be found in Appendix E.

Organization of the work of the hot shop
Hot shops are organized at enterprises that carry out a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: heat treatment of products and semi-finished products, cooking of broth, preparation of soups, sauces, side dishes, second courses, as well as thermal processing of products for cold and sweet dishes. In addition, hot drinks are prepared in the workshop and flour confectionery products (patties, pies, kulebyaki, etc.) are baked for transparent broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.
The hot shop occupies a central place in the public catering enterprise. In the case when the hot shop serves several trading floors located on different floors, it is advisable to place it on the same floor as the trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured with the help of lifts.
The hot shop should have a convenient connection with the blank shops, with warehouses and convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.
The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.
Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).
Equipment for the hot shop is selected according to the standards for equipping trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service. So, in restaurants where the first courses are prepared in small batches, less stationary cooking pots are required than in canteens with the same number of seats.
In a hot shop, for the convenience of organizing the processes of preparing hot dishes, it is advisable to use sectional modulated equipment that can be installed in an island way, or to organize several production lines - for preparing broths and first and second courses; side dishes and sauces.
The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks.
Soup section:
More often used electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional containers. Cooking device UEV-40 is designed for cooking dressing soups, second and third courses, side dishes. Above stationary boilers, it is advisable to install local exhaust ventilation in the form of umbrellas connected to common system exhaust ventilation of the hot shop. This contributes to the creation of a normal microclimate in the workshop.
The restaurant prepares broths in in large numbers and therefore, for cooking the broth, boilers KE-100 or sectional modulated boiler KPESM-60 tilting with a capacity of 100 and 60 liters are installed. Cold and hot water is supplied to the cooking pots. The number of boilers and their capacity depend on the capacity of the enterprise. Near the boilers, for the convenience of work, production tables are installed in line, designed to perform auxiliary operations.
The line of thermal equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in stove-top boilers, stewing, sautéing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment are used as additional elements in the lines of sectional modulated equipment, creating additional convenience for the cook.
Lines of non-mechanical equipment include sectional modulating tables and a mobile tub for washing garnishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.
In restaurants where the first courses are prepared in small batches, food warmers are installed in the hot shop, which ensures the preservation of the temperature and taste of the soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.
To prepare mashed soups, the products are rubbed and ground using a universal P-P drive with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.
Sauce section. The sauce department is intended for preparation of second courses, garnishes and sauces. To perform various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils, tools, and inventory.
They select thermal and mechanical equipment in accordance with the standards for equipping catering establishments with equipment.
The main equipment of the sauce department is cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Stationary digesters are used in the sauce department in large workshops for cooking vegetable and cereal side dishes.
Barbecue houses are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc.
For the preparation of dietary dishes, a steamer is installed in the sauce department.
Sauce department equipment can be grouped into two or three technological lines.
The first line is intended for heat treatment and preparation of dishes from semi-finished products from meat, fish, vegetables, as well as for the preparation of side dishes and sauces in stove-top dishes. The line consists of sectional modulated equipment and includes an oven, stoves, electric frying pans, fryers. In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state.
The second line is designed to perform auxiliary operations and includes sectional modulating tables: a table with a built-in washing bath, a table for installing small-scale mechanization equipment, a table with a cooled slide and a wardrobe (in restaurants).
Organization of the work of the cold shop
Cold shops are organized at enterprises with a shop structure of production (in restaurants, canteens, cafes, etc.).
At specialized enterprises and small-capacity farms that sell a small assortment of cold appetizers with a workshopless structure, a separate workplace is allocated for the preparation of cold dishes in a common production room.
Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class. So, in a 1st class restaurant, at least 10 dishes should be included in the assortment of cold dishes daily, and 15 dishes of the highest class. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes etc.), cold drinks, cold soups.
The cold shop is located, as a rule, in one of the brightest rooms with windows facing north or northwest. When planning the workshop, it is necessary to provide for a convenient connection with the hot workshop, where the heat treatment of the products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.
The next, no less important division of production is the washing of kitchen utensils, where all stove-top utensils, kitchen and distribution equipment, and tools fall.
An approximate layout of the cold shop is shown in Appendix G.
Organization of the work of washing kitchen utensils.
Washing of kitchen utensils is designed for washing stove-top utensils (boilers, pans, baking sheets, etc.), kitchen and dispensing equipment, tools. The washing room should have a convenient connection with the production shops (cold, hot). In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments are installed - for soaking, washing and disinfecting used dishes and rinsing them with running water not lower than 65 ° C.
Depending on the scope of work, dishes are washed by one or two kitchen utensils washers. Wooden spatulas, metal brushes, scrapers are used to clean dishes from food debris. Wash dishes with herbal brushes, using detergents. After processing, inventory, kitchen utensils and intrashop containers are dried and stored in a special designated place on racks at a height of at least 0.5-0.7 m from the floor. Convenient storage of kitchen utensils and utensils facilitates the work of cooks and reduces the time spent on the selection of utensils and utensils for a particular production operation.
Distribution work organization
Distribution at public catering enterprises performs the function of selling ready meals. The quick service of visitors largely depends on the work of the dispensing room, which means an increase in bandwidth sales area and an increase in the output of own production.
Distribution is an important area of ​​production, since it is here that the production process is completed when the finished product is dispensed. The fuzzy work of the dispensary can lead to a decrease in the quality of ready-made dishes and worsen customer service.
Distribution should have a convenient connection with hot and cold shops, a trading floor, a bread slicer and washing tableware, and in a restaurant - with a service, buffets, and a bar counter.
By its location, the distribution can be a continuation of the hot shop, being in the same room with it.
In accordance with the first sign of distribution, they are divided into non-mechanized, mechanized and automated; according to the second attribute, they are divided into distributions that sell dishes on the menu with a free choice of dishes and with complex types of food, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the trading floor, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.
Non-mechanized distributions are equipped with lines of self-service counters (LPS and LS), self-service lines for the implementation set meals(LRKO). The mechanized distribution is intended for a complete set and release of complex lunches. Automated distribution lines are equipped with vending machines for cold snacks, drinks, flour confectionery (for example, vending machines at Sports Palaces).
Specialized distributions carry out the sale of cold appetizers, first, second, sweet dishes, hot drinks from the counters. These counters are installed in a line in a certain sequence. Specialized distributions (linear) are used for self-service.

2. Analysis of the production structure of a public catering enterprise and ways to improve it (on the example of a dispensary canteen)

2.1 Organizational and economic characteristics of the enterprise.

Sanatorium - dispensary "Eurasia" of the Orenburg Health Center of the South Ural Railway, a branch of the Open Joint Stock Company Russian Railways.
The sole shareholder of the company is Russian Federation. On its behalf, the powers of the shareholder are exercised by the Government of the Russian Federation
etc.................

In more detail, the types of products manufactured by the cafe "Yaranga", the range, structure, assortment are presented in the appendix.

1.4 The production structure of the enterprise, its composition and purpose

1.4.1 Organization of production

The essence of the organization of production is to create conditions that ensure the correct conduct of the technological process of cooking.

To successfully express the production process in catering establishments, it is necessary to:

1. Choose a rational production structure;

Production facilities should be located along the technological process in order to exclude oncoming flows of incoming raw materials, semi-finished products and finished products. Thus, the blank shops should be located closer to the storage facilities, but at the same time have a convenient connection with the pre-preparation shops;

2. Ensure the flow of production and the sequence of the implementation of technological processes;

3. Correctly place the equipment;

Provide workplaces with the necessary equipment, inventory, tools;

4.Create optimal working conditions;

Production facilities should be located on ground floors and oriented to the north or northwest. The composition and area of ​​industrial premises are determined by the Building Code and Design Rules, depending on the type and capacity of the enterprise.

The area of ​​industrial premises of the cafe "Yaranga" provides safe working conditions and compliance with sanitary and hygienic requirements. The area consists of the usable area occupied by various technological equipment, as well as the area of ​​passages.

The area norms are accepted, in square meters: for the hot shop - 7-10; cold-6-8; for blank shops-4-6.

The height of industrial premises according to the standard is not less than 3.3 m. The walls to a height of 1.8 m from the floor are lined with ceramic tiles, the rest is covered with light adhesive paint.

In the premises of the cafe "Yaranga" the walls are lined with light ceramic tiles to the full height, which improves the conditions for sanitization.

The floors are waterproof, have a slight slope towards the ladder, they are covered with metlakh tiles that meet sanitary and hygienic requirements.

An optimal microclimate has been created in the production premises of the Yaranga cafe. Microclimate factors include temperature, humidity and air velocity. The microclimate of the hot and confectionery shops is also affected by thermal radiation from the heated surfaces of the equipment. The exposed surface of a hot plate emits rays that can cause heat stroke to a worker.

The optimum temperature in the blank and cold shops is within 16-18C, in the hot and confectionery shops 23-25C. relative air humidity in workshops is 60-70%.

An important condition for reducing the fatigue of workers, preventing injuries in the cafe "Yaranga" is the proper consecration of production facilities and workplaces. There must be natural consecration in the workshops. The illumination coefficient is not less than 1:6, and the remoteness of the workplace from the windows is not more than 8m. Production tables are placed so that the chef works facing the window or the light falls from the left.

For artificial consecration, fluorescent lamps or incandescent lamps are used. When selecting lamps, they comply with the norm - 20 watts per 1 m2 of workshop area.

Production facilities have hot and cold water supply to washing - bathtubs, electric boilers, digesters.

Sewerage ensures the removal of wastewater during the operation of bathtubs, digesters.

Noises occur during the operation of mechanical and cold equipment in production shops. Permissible noise level in industrial premises is 60-75 dB. Noise reduction in industrial premises is achieved through the use of sound-absorbing materials.

1.4.2 General production structure of the enterprise

The structure of the catering enterprise is influenced by all the functions that the enterprise performs, the range of products and production volume, the level and forms of specialization. The general production structure of the cafe "Yaranga" can be conditionally represented in fig. one.

Rice. one. Production structure enterprises

Warehouse group of premises - designed for the reception and storage of food raw materials and includes rooms with a low temperature (refrigerators) and ordinary, dry, well-ventilated rooms for storing "dry" products.

Production group - includes industrial premises for the processing of raw materials (workshops) - vegetable, meat, fish, culinary, confectionery, hot (workshop for the production of all hot dishes) and cold (for the production of cold dishes and snacks).

The trade group is represented by premises for recreation and customer service. This includes: lobby, entrance hall, trading floor. Special requirements are placed on the level of comfort.

The amenity group combines premises that provide on-farm activities of the enterprise and includes showers, toilet rooms, linen rooms and rooms for psychological unloading.

Technological services (ventilation, switchboard, heating unit) ensure the smooth and uninterrupted operation of all groups of premises.

The company is headed by a director (administrative service). The production manager organizes the production process culinary products and dishes. The administrator (head waiter) organizes work in the hall for visitors. Cooks of various qualifications, confectioners, bartenders, waiters, hall cleaners and other personnel are employed in the production.

The structure of the production of the cafe "Yaranga"

Distinguish between enterprises with shop and non-workshop structure of production.

The shop structure is organized in enterprises operating on raw materials, with a large volume of production. Workshops are divided into procurement (meat, fish, poultry, meat and fish, vegetable), pre-cooking (hot, cold), specialized (flour, confectionery, culinary). At catering establishments working on semi-finished products, a semi-finished products refinement shop, a greenery processing shop are organized.

Technological lines are organized in each workshop. A production line is a production site equipped with the necessary equipment for a specific technological process.

The workshopless structure of production is organized at enterprises with a small volume of the production program, which have a limited range of products at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.)

The shop structure of production is organized in the cafe.

1.4.3 Characteristics of the workshops of the cafe "Yaranga"

The following workshops are located at the enterprise:

Harvesting - meat and fish.

Pre-cooking - hot, cold.

Specialized - confectionery.

Features of the work of the meat and fish shop.

Meat and fish workshops are organized at medium-capacity enterprises with a full production cycle. These workshops provide for the processing of meat, poultry, fish in one room.

Taking into account the specific smell of fish products, the company has organized separate flows of meat and fish processing. In addition to separate equipment, tools, containers, cutting boards marked for processing fish and meat can be distinguished separately.

On the meat processing line, a bath for washing meat, a cutting chair, a production table for deboning meat, cooking, a meat grinder, and a scorching cabinet for processing poultry are installed. In addition, a refrigerated cabinet for storing and cooling semi-finished products is installed in the workshop.

Poultry can also be processed at meat processing sites.

A bath for defrosting frozen fish, tables for cleaning and gutting fish are located at the fish processing area. Gutting the fish on the production table manually using a small knife of the chef's troika. Non-food waste is collected in a special tank. A separate workplace is organized for the preparation of portioned semi-finished products. For the preparation of minced fish, a meat grinder is used, which is not used for the preparation of minced meat.

Organization of the work of the hot shop.

Hot shops are organized in enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of cooking is completed: food and semi-finished products are cooked, broth is cooked, soups, sauces, side dishes, main courses are prepared, and products for cold and sweet dishes are cooked. In addition, the workshop prepares hot drinks and bakes flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.

The hot shop occupies a central place in the cafe. The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

The microclimate of the hot shop. According to the requirements of the scientific organization of labor, the temperature should not exceed 23. ° С, therefore, supply and exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area is 45-50 times smaller than the floor area.

The mode of operation of the hot shop depends on the mode of operation of the enterprise (trading floor) and the forms of release of finished products. Hot shop workers, in order to successfully cope with the production program, begin work no later than two hours before the opening of the trading floor.

The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

The hot shop is subdivided into two specialized departments - soup and sauce. In the soup department, preparation of broths and first courses is carried out, in the sauce department - preparation of second courses, side dishes, sauces, hot drinks.

Organization of the work of the cold shop

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks. The assortment of the cold shop includes cold snacks, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, aspic, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes and etc.), cold drinks, cold soups.

The cold shop is located in one of the brightest rooms with windows facing north. When planning the workshop, a convenient connection with the hot workshop was provided, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

When organizing a cold shop, its features were taken into account: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be made in such quantity that can be sold in short term.

The cafe "Yaranga" has organized universal workplaces, where cold dishes are consistently prepared in accordance with the production program.

5.1. Production infrastructure and its characteristics

The essence of the organization of production is to create conditions that ensure the correct conduct of the technological process of cooking.

At each enterprise, in accordance with the technological process of production, production units are organized that form its production infrastructure.

The production infrastructure of an enterprise is understood as the composition of its production units (participants, departments, workshops, productions), the forms of their construction, placement, production relations.

The production structure of an enterprise is influenced by various factors: the nature of the products produced, the features of its manufacturing technology, the scale of production, and the forms of production relations with other enterprises.

According to the production structure of the enterprise, it can be classified into the following types: procurement, manufacturing semi-finished products of various degrees of readiness for supplying them with pre-cooking, culinary and retail stores: pre-cooking, working on semi-finished products; enterprises with a full production cycle, working on raw materials.

Production- This is a large division that unites workshops.

Shop- this is a technologically isolated part of the enterprise in which the completed production process takes place. Depending on the nature of the technological process and the amount of work, workshops may have production sites, departments or production lines.

Production area is the part of the enterprise where the finished stage of the production process is carried out.

The production stage is the technologically completed part of the production process.

Branches- larger production units that can be created in large workshops and industries as an intermediate step between the production site and the workshop or production.

Jobs are organized in workshops, departments, production sites.

Workplace- this is a part of the enterprise in which the labor process is carried out by one or a group of workers performing certain operations.

Distinguish between enterprises with a workshop structure and non-shop.

The shop structure is organized at enterprises operating on raw materials, with a large volume of production. Workshops are divided into procurement (meat, fish, poultry, meat and fish, vegetable), pre-cooking (hot, cold), specialized (flour, confectionery, culinary). At catering establishments working on semi-finished products, a semi-finished products refinement shop, a greenery processing shop are organized.

Technological lines are organized in each workshop. A production line is a production site equipped with the necessary equipment for a specific technological process.

The non-workshop structure of production is organized at enterprises with a small volume of the production program, which have a limited range of products at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.).

The composition of the premises of catering establishments and the requirements for them are determined by the relevant SNiP. There are five main groups of premises:

Warehouse group - designed for short-term storage of raw materials and products in refrigerated chambers and unrefrigerated storerooms with appropriate storage conditions;
- production group - designed for the processing of products, raw materials (semi-finished products) and the release of finished products; the production group includes the main (harvesting and pre-cooking) workshops, specialized (confectionery, culinary, etc.) and auxiliary (washing, bread-slicing) workshops;
- trading group - intended for the sale of finished products and the organization of their consumption (trading halls with distributing and buffets, culinary shops, a lobby with a wardrobe and bathrooms, etc.);
- administrative and household group - designed to create normal working and recreational conditions for employees of the enterprise (director's office, accounting, staff wardrobe with showers and bathrooms, etc.). All groups of rooms are interconnected. The following requirements for the layout of premises have been developed: all groups of premises should be located in the course of the technological process: first, warehouse, production, then retail, administrative and technical premises should be conveniently interconnected with them;
- the mutual arrangement of the main groups of premises should provide the shortest connections between them without crossing the flows of visitors and service personnel, clean and used dishes, semi-finished products, raw materials and waste;
- one should strive for a compact structure of the building, providing for the possibility of redevelopment of premises in connection with a change in production technology;
- the layout of all groups of premises must meet the requirements of SNiP, sanitary and fire regulations;
- all production and storage premises must be impassable, entrances to production and amenity premises - from the side of the utility yard, and to retail premises - from the street; they must be isolated from entrances to residential premises;
- the layout of retail premises is made in the direction of movement of visitors; the possibility of reducing their movement and ensuring the evacuation of people in case of fire is envisaged.

The enterprise has organized a workshopless structure of production, because the enterprise works on p / f and raw materials, with a small volume of production.

Shops are subdivided: pre-cooking (hot, cold). Technological lines are organized in each workshop.

The relationship of shops in the enterprise

The hot shop has a convenient connection with the cold shop, as well as with other premises: distributing, washing shops, with premises for storing p / f. The hot shop has a direct connection with the washing of kitchen utensils. The hot shop has a convenient connection with warehouses, trading floor.

The cold shop has a convenient connection with the hot shop, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

Manufacturing Infrastructure Diagram

Production group of premises

Main workshops Auxiliary workshops

Pre-cooking Washing

Hot Cold

Organization of workshops

Cold shop.

The product range of the cold shop includes: cold dishes and snacks:

cold dishes (boiled, fried, stuffed, aspic, etc.), cold sweet dishes, cold snacks, cold drinks, cold soups. Microclimate: SanPiN 2.2.4.548-96 "Hygienic requirements for the microclimate of industrial premises" the optimum air temperature in the cold shop should be within 16-18C. Relative air humidity 60-70%. These microclimatic conditions are created by supply and exhaust ventilation. In a cold shop, the air inflow should be 1.5 times, and the exhaust 1.6. Workplaces in the workshop are located along the technological process. The workshop has lines for preparing cold dishes and snacks, sweet dishes and drinks. The following jobs are organized on these lines:

For cutting raw and boiled vegetables, dressing and portioning and decorating salads and vinaigrettes, for preparing jellied dishes;

For cutting gastronomic meat and fish products, portioning and decorating dishes, for making sandwiches;

For the preparation of sweet dishes and drinks.

Equipment: for decoration and preparation of salads, equipment installed in a line is used: refrigerator ШХ-0.4, production table for installation of small-scale mechanization equipment with drawers SOESM-3, universal drive PU 0.6. Drinks and compotes are prepared in a hot shop, then they are transported to a cold shop. Here they are portioned into glasses and bowls.

Inventory: tablespoons, forks, knives marked OS, OB, MV, RV, Herring, Cheese, Bread, boards with the same markings, metal containers with a volume of 2, 5 and 10 liters, a grater.

Cooks in the cold shop work on a staggered schedule. The workshop is managed by the head of production through the responsible cook of the 5th category. In total, two cooks of the 5th category work in the cold shop. At the end of the work shift, chefs report on the number of products used and dishes sold per day.

Shop working hours: from 9:00 to 22:00

Pancake scheme

Introduction

Description of the enterprise

1 Characteristics of the enterprise

2 Definition of type, enterprise class

3 Personnel management methods

4 Personnel policy

5 Recruitment and selection of personnel

Organizational structure Cafe

Characteristics of the industrial premises of the restaurant

Conclusion

Bibliography

Introduction

Restaurants, cafes and bars occupy the main place among public catering establishments. They also play a significant role in organizing the recreation of the population. Visitors come to a bar or restaurant not only to have a tasty meal or drink an original cocktail, but also to spend business meeting, a pleasant evening with friends, celebrate some event in your personal life, and finally just relax and throw off the hustle and bustle of the working day.

The level of comfort in restaurants and cafes depends not only on its material and technical base and successful management, but also on the professional skills of those who are called upon to create an atmosphere of cordiality and hospitality, primarily from head waiters and waiters.

Warmly welcome, properly and beautifully serve guests, quickly and deliciously feed, in general, create all conditions for a good rest - this is the main task of the employees of these enterprises. To create such an atmosphere for visitors, some kind of service culture is needed.

Service culture is one of the main criteria in evaluating the activities of public catering workers. This concept includes various forms and methods of work of the staff, the use of progressive forms of service (set meals, buffet service, etc.), a high level of training of all personnel from the kitchen worker to the director, constant updating of services, while not completely abandoning the old .

The professionalism of the kitchen staff, not as noticeable as well-known (... at the beginning of the 20th century, chefs were known by sight and highly respected), should be at the level of the institution and no less. After all, the quality of dishes is also a determining factor in assessing the work of public catering establishments. The most important human wealth - health - depends on the correctness of the cooking process, compliance with all sanitary standards and, most importantly, on the quality of raw materials.

In general, this is the culture of service at public catering establishments, and it doesn’t matter whether it is a restaurant or a cafe, everything must be done to organize people’s recreation and they will certainly remain grateful, which is the best reward for employees.

1. Description of the enterprise

IP Pyannikov I.V. LLC Café Luigi is a cafe with exclusively homemade cuisine of northern Italy, the atmosphere of a place where you want to return with friends and family. In a nutshell about the cuisine: the dishes on the menu are prepared almost entirely from products of Italian origin. Hereditary pizzaiolo prepares twenty types of pizza, fragrant, with a crispy thin crust, which is sent to the table, accompanied by the best Italian wines.

The menu of the cafe always has homemade pasta, amazing Sicilian olives, traditional Tuscan appetizers, cheeses and salads, Mediterranean seafood, freshly baked bread and a wide variety of desserts.

You will be pleasantly surprised by the value for money, and the taste of the prepared dishes will impress even the most sophisticated gourmet. At the same time, in the cafe you can hold a business meeting, organize a romantic date and just have a good time with friends.

1.1 Characteristics of the enterprise

Cafe "LuiGi", located at the address: Russia, Moscow Region, Korolev, st. Silikatnaya, 17.

Opening hours: From 12:00 to 01:00.

No weekends or lunch breaks.

Cuisine: Italian.

Main tasks: offering quality products for affordable price, creating a cozy atmosphere of Italy.

1.2 Definition of type, enterprise class

An enterprise class is a set of distinguishing features of enterprises of a certain type, characterized by the quality of services provided, the level and conditions of service (GOST R 50762-2007).

Café Luigi is a middle-class catering establishment designed to organize the leisure of the population, specializing in the production and sale of culinary products: providing consumers with a wide range of Italian dishes of simple preparation, as well as wine and vodka, and confectionery.

Visitors are served in the restaurant by waiters, head waiters, bartenders who have undergone special training. Meals and drinks are prepared by highly qualified chefs. The service staff in the cafe has uniforms and shoes of the same sample.

The cafe organizes service not only for individual visitors, but also for congresses, conferences, official parties, receptions, family celebrations, banquets, theme parties.

1.3 Personnel management methods

In the organization LLC IP Pyannikov I.V. Cafe "LuiGi" mainly uses organizational and administrative methods - methods of direct influence, which are of a directive and mandatory nature. They are based on discipline, responsibility, power, coercion, normative and documentary consolidation of functions, deviation from which is punished. Also applicable in part economic methods, because there are financial incentives and sanctions.

1.4 Personnel policy

cafe personnel certification validation

The personnel policy of the enterprise includes the following areas of activity:

Recruitment and selection of personnel,

Adaptation,

job descriptions,

Personel assessment,

staff development,

Creation personnel reserve.

1.5 Recruitment and selection of personnel

The successful implementation of its activities depends on the staff that works in the cafe, and each position contributes both to the functioning of the restaurant and to the perception of the image of the Daphne restaurant in the eyes of visitors.

Regarding the sources of recruitment, the CEO resorts to internal search quite rarely, and mainly, this applies to moving to related positions, for example, if a new bartender is required, then a selection is first made among the waiters, if a new dishwasher is required, then the selection can be made among the cleaners. Sometimes, in the absence of one of the subordinates, for example, the acting administrator, the most responsible employee among the waiters or cloakroom attendants can replace him, since they have an idea how to communicate directly with restaurant customers, smooth out conflict situations, etc.

Regarding the means of external recruitment, the search is implemented as follows: publishing advertisements in newspapers and professional magazines, publishing advertisements on Internet sites, searching for personnel working in other institutions of this kind, contacting employment agencies. Also allowed is the option of searching through already working personnel, with the involvement of their acquaintances.

Reception of candidates:

The initial interview with candidates for a vacancy is carried out by the cafe administrator - to determine mutual interests, work experience, check the work book, and identify potential admission opportunities. Definition (based on staffing) departments and positions in which the applicant could work.

The methodology for the initial interview with the candidate is presented as follows:

) The administrator inquires about the purpose of the candidate's stay

) Finds out the place of residence, place of work / former place of work, the amount of wages received at the previous place of work;

) Clarifies the reason for dismissal from the previous place of work;

4) Looks through documents - passport, work book, military ID, diploma; at this stage, it is important to pay attention to the frequency of job changes (including the reasons for dismissal);

) Finds out what he did specifically at his previous job, what types of work he performed;

) Find out from the candidate what he wants in terms of work and pay;

) Talks about working conditions and wages, about social benefits and the benefits of working in a restaurant.

After the initial interview, the Administrator issues an application form and a sample application to the applicant. Further, the Administrator submits the completed candidate questionnaire to the General Director, also gives own assessment applicant and talks about the results of the initial interview, after which he sends the candidate for an interview with CEO.

At the secondary interview, the CEO asks the questions of most interest to him, as a rule, they relate to experience in the service sector and the reason for leaving the previous job. The dominant advantage of a candidate for a job at Louis G's cafe, as noted by the General Manager, is a friendly attitude, the ability to maintain a conversation in a positive way. Sometimes questions of an unexpected nature are used to test the candidate's stress resistance, can also be simulated conflict situation, the solutions of which the applicant will have to offer.

After the secondary interview with the candidate, the final decision on hiring is made, the candidate writes an application for employment. Checking in progress primary documents- passports, work books, diplomas, other documents (for those liable for military service, a military ID and registration certificate). Registration of an employee takes place in accordance with the Labor Code of the Russian Federation. If necessary, for managers and specialists hired for work related to liability, a written or oral reference is requested from the previous place of work. A draft order for admission is being prepared; the applicant signs the familiarization on the order, a draft is drawn up employment contract.

After the employee has entered the performance of his duties, he will have an adaptation period. Personnel adaptation is an important component of the personnel management system. In order to increase the efficiency of an employee's adaptation to new working conditions for him, a cafe uses such a tool as mentoring.

Mentoring looks like this: a more experienced employee teaches a new employee what he himself can do. Mentoring is aimed at acquiring by a new employee the knowledge, skills and abilities necessary in his future work. By advice, personal example, or something else, the mentor conveys his experience to the ward. This approach has been practiced for quite a long time in the LouisGi cafe, as it has proven itself very well. Indeed, an experienced employee knows a lot and can do a lot, he knows all the subtleties and nuances of the work performed. Of course, it will be just great if he shares his knowledge with a beginner. When appointing a mentor, it is necessary to take into account not only his professional quality but also human. The mentor must evoke empathy and, in addition, he himself must be able and willing to work with people. The mentoring process is organized in such a way that the activity of the employee as a mentor does not affect his main job in any way. Otherwise, a system of adaptation based on mentoring may lead not to an increase, but to a decrease in overall productivity.

Personel assessment:

In solving the problems of restaurant personnel management, the assessment of the activities of employees is of great importance, which is expressed in:

knowledge assessment (attestation);

a system for monitoring and evaluating the work of each employee.

At the Louis G Cafe, assessment is a method of assessment and direct impact on each participant, since both those who conduct assessment and those who participate in it as examiners are involved in this process for a long time.

The certification procedure has been developed and implemented in the practice of personnel management for a long time. It is carried out in accordance with the norms of labor legislation and includes several stages, which were mentioned above.

Café LuiGee conducts certification using the ATP (Attestation Written Test) methodology and validation.

The ATP method is the completion of a written test by staff on special test forms with closed questions (ie, with multiple answers). The tests have a total of three levels of staff assessment: required knowledge (one star), sufficient knowledge (two stars) and above average professional knowledge (three stars). These levels have a hierarchy, i.e. if the next level is passed, and the previous one is not passed, then the test is considered not passed (for example, for waiters, the necessary knowledge includes knowledge of the menu, and sufficient knowledge - knowledge of service techniques; if the waiter passes sufficient knowledge, but does not pass the necessary knowledge - test considered unaccounted for). The test is administered either directly by the General Manager or by the Restaurant Administrator.

After passing the ATP, validation or practical assessment of the work of personnel in real time is carried out. To do this, the Administrator takes a form of a validation sheet, which lists the real moments of work (for waiters, for example, table setting, orders, etc.) and keeps track of certain situations in the work of an employee (the forms are filled out for each employee), noting in the form, correctly or incorrectly organized a particular moment of his work this employee. After the validation, each employee is evaluated.

2. Organizational structure of the cafe

The rights and obligations of the administration of the enterprise are determined special instructions and internal regulations.

The director is responsible for the organization of all trade and production activities of the enterprise. He carries out economic and financial activities, controls the culture of serving visitors in the trading floors of the cafe, the quality of products, the state of accounting, control and safety of material assets, the selection and placement of personnel; compliance with labor laws, orders and instructions of higher organizations.

In this regard, the director has the right to dispose of material and monetary resources, acquire property and inventory, conclude contracts and agreements, move, dismiss (in accordance with labor law), encourage employees, impose disciplinary action.

The director must ensure the implementation of a clear supply of the enterprise with raw materials, products, semi-finished products, items of material and technical equipment; create the necessary conditions for the safety of inventory items; control the work of all participants in the enterprise, as well as compliance with the rules of sanitation and hygiene, safety precautions.

The production manager (chef) is fully responsible for production activities enterprises, under the leadership of which control over compliance with recipes of dishes, technologists for their manufacture, verification of finished products, timely supply of production with raw materials, tools, inventory, etc. is carried out.

The chef must make a menu every day, taking into account the available products and the assortment minimum; ensure compliance with the rules of sanitation and hygiene, labor protection and safety at work, provide timely reports on the use of inventory items.

The production manager has the right to: require employees to strictly comply with the rules for the technology of preparing culinary products and sanitary rules, arrange employees in accordance with production requirements and their qualifications, and, if necessary, move workers within production.

The administrator supervises all the work of waiters, bartenders, cloakroom attendants, cleaners of halls, toilets.

The administrator is obliged to: supervise the staff in compliance with the rules for servicing cafe visitors, internal regulations, personal hygiene, wearing uniforms, etc. The administrator establishes the procedure for the receipt, exchange and delivery of dishes and other serving items by the waiters, ensures the preparation of the hall for the opening of the cafe.

During the day, the administrator must be in the hall, monitor the maintenance of cleanliness and order and the correct table setting. Before opening a cafe, instruct waiters on the order of work on a given day, check their readiness for service, familiarize them with the menu; meet guests and help them in choosing places, entrusting further service to the waiters.

At the end of the working day, the administrator is obliged to monitor the cleaning of the halls, the delivery by the waiters to the cash desk of the proceeds, the delivery of dishes, appliances, and linen. The administrator organizes the work of waiters, drawing up their schedule for going to work in case of violation by the waiters, bartenders of the rules of service, do not allow them to work or remove them from it, informing the cafe management about this; in case of incorrect release or preparation of the finished dish, return it to production, demand a replacement also if the visitor did not like the ordered dish, garnish or sauce, as well as the exit schedule of other employees of the hall and controls its implementation; distributes waiters to separate sections of the hall and assigns a certain number of tables to serve them; provides a clear connection between production and the trading floor; monitors the correctness of the release of ready-made dishes and their design.

For all employees of the cafe, the Rules of work are established, job descriptions and labor protection instructions for workers and employees.

Periodically, medical examinations are carried out by all the staff of the cafe in strict accordance with normative documents. All employees have personal medical books.

The head chefs are the chef, followed by the sous chef. Their work schedule is 5 through 2, 6 through 1, depending on the day of the week, the workload of the hall, ordered banquets. Mostly they work together, sometimes only one, but required condition so that either a chef or a sous chef is present in the kitchen every day. Then follow certain chefs of each workshop.

Hot Shop: Four chefs (schedule 2 through 2; 3 through 2), plus a chef and sous chef, who are considered employees of the main hot shop. Cold shop: four cooks (schedule 2 through 2). Preparation shop: two cooks (schedule 2 through 2).

Uniform is intended for cooks: trousers, shirt, apron, cap and shoes. Sewn to order, from a special material. After each shift, the uniform is rented to the laundry, which is located in the basement.

Material liability assigned to each cook in his workshop. That is, all shortages of products based on the results of the audit are deducted from the salary of cooks in a particular workshop. The same applies to equipment (breakdown due to the fault of workers).

Waiters: 12 people, clearly divided into two shifts, that is, 5 waiters and one head waiter per shift (schedule 2 through 2). At the beginning of the day, waiters are assigned to a specific hall (based on the schedule in which the queues of the halls are scheduled, in alternation, for a month). Two waiters work in some hall (usually judged by workload). And the senior waiter, who is not specifically assigned to any hall, but serves tables only as needed (if the waiter does not have time), also monitors the work of all the waiters.

One Senior Manager (Schedule 5 through 2).

Bartenders: two people (schedule 2 through 2).

Hostesses: three people (chart 2 through 2; 3 through 3).

Waiters: twelve people (schedule 2 through 2).

3. Characteristics of the industrial premises of the restaurant

Cafe as an enterprise that produces culinary products, has production workshops specializing in the processing of certain types of raw materials and manufactured products: meat, fish, vegetables, hot, cold, confectionery. In addition, there are other services: warehouse and commodity economy.

In this regard, the production facilities of the cafe are divided into: procurement (meat, fish, vegetable shops); pre-cooking (hot, cold shops); specialized (flour products, confectionery shop); auxiliary - distributing, bread slicer.

In the procurement workshops, the enterprise performs mechanical processing of raw materials - meat, fish, poultry, vegetables - and the production of semi-finished products to supply pre-cooking workshops with them.

In the pre-cooking workshops, the technological process of production of products and their sale in the halls of the restaurant and bars is completed.

When organizing procurement and pre-preparation workshops of any capacity, the following conditions must be observed: ensuring the flow of production and the sequence of technological processes; minimal technological and transport cargo flows; ensuring the requirements of sanitation and measures for labor protection and safety.

A hot shop is being designed at all catering establishments where there are halls for serving consumers, and the Louis Gy cafe is no exception, where there is a hot shop. In the hot shop, various dishes and culinary products are prepared for sale in the hall of the enterprise.

The hot shop is located on the same level as the hall. The shop has a convenient connection with the cold shop, as well as with other premises: distribution, washing, meat and fish and vegetable shops, with premises for storing raw materials. The hot shop has a direct connection with the washing of kitchen utensils. The hot shop, in accordance with the first and hot second courses produced, is conditionally divided into soup and sauce departments.

Soup section. The technological process of cooking first courses in the soup department consists of two stages: preparing broths (bone, meat, fish, etc.), vegetable, fruit broths and cooking soups (filling, dairy, sweet).

For portioning meat, poultry, fish for soups, a cutting board, table dial scales and a container for stacking portioned products are placed on the production table.

The cafe sells soups in small quantities, so stove-top boilers are used for their preparation. At the distribution of the soup department for the implementation of the complexes, mobile boilers KP-60 are installed.

Sauce section. This compartment is designed for preparing second hot dishes, side dishes, sauces. In the sauce department of canteens, three technological lines are provided, on which workplaces are organized for frying, boiling, stewing, poaching, baking; preparation of side dishes, sauces and hot drinks; preparation of culinary products (cheesecakes, cabbage rolls, vegetable cutlets, etc.).

The cold shop is designed for preparing, portioning and decorating cold dishes and snacks. The range of cold dishes depends on the type of enterprise, its class.

In a 1st class restaurant, the assortment of cold dishes must include at least 10 dishes daily. The range of products of the cold shop includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied, etc.), lactic acid products, as well as cold sweet dishes (jelly, mousses, sambuki, kissels, compotes and etc.), cold drinks, cold soups.

The production program of the cold shop is compiled on the basis of the range of dishes sold through the cafe hall.

The cold shop is located in one of the brightest rooms with windows facing north or northwest. When planning the workshop, a convenient connection with the hot workshop is provided, where the heat treatment of products necessary for the preparation of cold dishes is carried out, as well as with the distribution of washing tableware.

When organizing a cold shop, it is necessary to take into account its features: the products of the shop after manufacturing and portioning are not subjected to secondary heat treatment, therefore, it is necessary to strictly observe sanitary rules when organizing the production process, and for cooks - the rules of personal hygiene; cold dishes should be produced in such quantities that can be sold in a short time.

Given that the cold shop produces products from products that have undergone heat treatment and from products without additional processing, it is necessary to clearly distinguish between the production of dishes from raw and boiled vegetables, from fish and meat. Café LuiGi organizes multifunctional workplaces where cold dishes are consistently prepared in accordance with the production program.

Mechanical equipment is used in the cold shop: universal drives P-I, PX-06 with interchangeable mechanisms (for cutting raw, boiled vegetables, for mixing salads and vinaigrettes, for whipping mousses, sambuca, cream, sour cream, for squeezing juices from fruits); machine for cutting boiled vegetables MROV. These machines perform all sorts of operations - cut raw and boiled vegetables, mix salads and vinaigrettes (when they are cooked in large quantities), beat, rub, squeeze juices. In small workshops, these operations are mainly performed manually.

The cold shop is equipped with a sufficient amount of cold equipment. For storage of products and finished products, refrigerated cabinets (SHKh-0.4, ShKh-0.8, ShKh-1.2), production tables SOESM-2 with a refrigerated cabinet, SO-ESM-3 with a refrigerated cabinet, a slide and a container are installed for salad, low-temperature counter for storage and dispensing of ice cream. Washing vegetables, herbs, fruits is carried out in stationary or mobile baths, or for this purpose a sectional modulated table with a built-in washing and bath is used.

Hot shop.

The work is very diverse, there must be cooks of various qualifications. Recommended the following relation cooks in the hot shop: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%.

The production team of the hot shop also includes kitchen utensils washers, kitchen auxiliary workers.

The chef and sous-chef are responsible for organizing the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the technology of cooking and culinary products, prepares portioned, specialty, banquet dishes.

The 5th class cook prepares and decorates dishes that require the most complex culinary processing.

The cook of the IV category prepares the first and second courses of mass demand, passivates vegetables, tomato puree.

A cook of the III category prepares products (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet mass products, etc.).

The work of the shop is headed by the head of production.

Cold shop.

The operating mode of the cold shop is set depending on the type of enterprise and its mode of operation. Opening hours of the cafe "Louis" 11 hours or more. Shop workers work on a two-team or combined schedule. The general management of the workshop is carried out by the chef or sous-chef.

He organizes work on the implementation of the production program in accordance with the menu plan. In the evening, labor-intensive dishes are prepared: jellies, aspic dishes, etc.

The time for preparation of work at the beginning of the working day is used for the selection of dishes, inventory, and the receipt of products in accordance with the production task. With a good organization of production, the time to prepare the work should be no more than 20 minutes. Chefs receive assignments according to their qualifications. The foreman monitors compliance with the rules for the technology of preparing cold and sweet dishes, the schedule for their release in order to eliminate interruptions in serving visitors.

At the end of the work shift, the cooks report on the work done, and the foreman or responsible cook draws up a report on the sale of dishes for the day in shopping room, buffets and branches.

The number of employees in production, in shops can be determined: according to time standards (per unit of hourly production): according to production standards, taking into account the working time fund of one employee for a certain period and the production program of the shop for the same period.

4. Menu

calling card each cafe or restaurant is called a menu, i.e. a list of snacks, dishes, drinks (with indication of price, exit) available for sale during the entire time of work.

The menu is compiled taking into account the assortment minimum and the program of the enterprise.

In restaurants, cafes, bars, the menu indicates the name of dishes, snacks and other products, the output in grams and the price.

Basic requirements for the menu:

The ultimate clarity for the visitor in the names of dishes, drinks, etc., he must know exactly what is offered to him, in what volume, at what cost.

All dishes on the menu are listed in the sequence corresponding to the order of eating. Signature and a la carte dishes in the general menu stand out in special section. The order of listing dishes should correspond to the assortment minimum - a certain number of dishes and drinks that should be on sale every day.

Cold appetizers:

Bruschetto with tomatoes 150g. 210 rub.

Assorted Italian cheeses 150g. 410 rub.

Assorted Italian sausages 150g. 390 rub.

Lightly salted salmon 150g. 310 rub.

Salmon tartar 170g. 385 rub.

Antipasti Carne 200gr. 540 rub.

Hot appetizers:

Pancakes with caviar 120g. 290 rub.

Pancakes with salmon 120 gr. 240 rub.

Camembert in batter 170 gr. 254 rub.

Burger "Luigi" 350 gr. 275 rub.

Croissant with salmon 130 gr. 180 rub.

Shrimps with lentils 170 gr. 490 rub.

Squid rings in batter 170g. 280 rub.

Tiger prawns in batter 170 gr. 390 rub.

Baked eggplant 200 gr. 260 rub.

Caesar with chicken 200g. 390 rub.

Caesar with shrimps 200g. 470 rub.

Caesar with salmon 200gr. 420 rub.

Salad "Nice" 200g. 340 rub.

Tomatoes with red onion 200g. 280 rub.

Salad "Italiana" 200g. 365 rub.

Arugula al Formaggio 200g. 470 rub.

Greek 200gr. 460 rub.

Vegetable 200gr. 320 rub.

Salad with chicken liver 200g. 330 rub.

Chicken fillet salad 200g. 350 rub.

Minestrone 300 gr. 220 rub.

Chicken broth with quail egg 300 gr. 220 rub.

Soup-puree from porcini mushrooms 250 gr. 270 rub.

Tomato 300 gr. 290 rub.

Gazpacho 300 gr. 230 rub.

Hot meat and poultry dishes:

Meat platter 250 gr. 470 rub.

Grilled chicken 350 gr. 430 rub.

Pork baked 200 gr. 410 rub.

Rack of lamb 200 gr. 990 rub.

Chicken skewers 200 gr. 320 rub.

Pork in Italian 180 gr. 380 rub.

Grilled vegetables 200 gr. 230 rub.

Mashed potatoes 150 gr. 100 rub.

Potatoes fried with spices 160 gr. 130 rub.

Pizza with salami 400g. 350 rub.

Pizza with mushrooms 400 gr. 430 rub.

Vegetarian pizza 400 gr. 470 rub.

Pizza with Briasala 400 gr. 470 rub.

Pizza "Caesar" 400 gr. 420 rub.

Pizza with ham and mushrooms 400 gr. 470 rub.

Pizza "Margherita" 400 gr. 350 rub.

Pizza with spinach and ricotta 400 gr. 390 rub.

Juices in assortment 200 ml. 150 rub.

Coca-Cola 250 ml. 100 rub.

Fanta 250 ml. 100 rub.

Sprite 250 ml. 100 rub.

Desserts and sweets:

Classic cheesecake 150 gr. 283 rub.

Strudel "Apple" 150 gr. 182 rub.

Strudel "Cherry" 150 gr. 182 rub.

Berry tartlet 120 gr. 230 rub.

Chocolate mousse with berries 150 gr. 250 rub.

Raspberry soup with ice cream 200 gr. 320 rub.

Creme brulee with berries 120 gr. 210 rub.

Yogurt cake 120 gr. 220 rub.

Ice cream:

Chocolate 60 gr. 80 rub.

Strawberry 60 gr. 80 rub.

Creamy 60 gr. 70 rub

Conclusion

As a result of the fact-finding internship at IP Pyannikov I.V. cafe "Luigi" I consolidated the theoretical knowledge gained at the institute, gained practical knowledge and skills in "Personnel Management", skills in interviewing and selecting personnel. The organization and functions of society were studied with limited liability"Daphne". Recommendations have been developed to improve the work of the organization.

During the internship, I was able to attend the interview and conduct an interview, conduct research and collect information for writing a report.

It was also possible to identify the "weak points" of the organization, develop recommendations for their elimination.

It can be summed up that the personnel of the organization and its management should always remember the importance of a positive moral and psychological climate in the team, consciously build their behavior and choose the most optimal team management style to increase the efficiency of the work process and the profitability of the entire enterprise. And subordinates strove for innovations and improvements, there was a desire to work and be in demand.

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