Methodological development on the topic: educational and methodological material on the discipline "Aesthetics and design in the design of culinary and confectionery products." where Q utensils - the number of a particular type of utensils needed to organize a tea banquet. Possible such a

The aesthetic culture of restaurant service is the level of creation and use of aesthetic values ​​by restaurant employees in the process of serving guests.

Technical aesthetics and design in a restaurant

technical aesthetics. Technical aesthetics- a science that studies the technical and aesthetic problems of creating a harmonious subject environment, including the restaurant. It arose as a result of the interaction of such sciences as aesthetics, ergonomics, engineering psychology, production technology, economics, sociology, art history, etc. Technical aesthetics deals with the problems of mastering the world according to the laws of beauty. Penetration production problems into aesthetic culture consists in the artistic assimilation of production ideas, in the production approach to the traditional artistic theme “man - technology”. Technical aesthetics is theoretical basis design.

Technical aesthetics studies the patterns of shaping and composition of products. It develops requirements for the technical and economic indicators of the quality of products, the means of manufacturing these products and the environment in which they are produced. Technical aesthetics also provides guidance on how to create a "technical landscape" in enterprises, incl. and in restaurants. It contains a number of principles and methods for transforming the subject environment according to the laws of beauty. Technical aesthetics directs the efforts of developers towards humanization, humanization of the production environment. So, the fatigue of restaurant workers depends not only on the physical effort they expended. It is also caused by such seemingly “little things” as the ill-conceived color of the walls and equipment, poor lighting, and even the inconvenient shape of the cart handle.

Of great importance is the promotion of the achievements of technical aesthetics among restaurant workers. To this end, it is advisable to organize exhibitions in restaurants, for example, on the topic “Technology, beauty and culture in a restaurant”. Exhibition topics may include the following sections:

• 1. Beauty must enter the service hall.
• 2. Our allies are color, light and sound.
• 3. To each workplace - beauty and expediency.
• 4. Equipment must be beautiful.
• 5. Aesthetics of clothing for restaurant staff is not a luxury, but a production necessity.
• 6. Aesthetics of the service room of the restaurant premises.

It will not be superfluous to open for viewing a stand of literature on industrial aesthetics under the motto "Beauty makes work joyful." You can also arrange a stand on the growth of productivity and quality of work as a result of the introduction of manufacturing process restaurant elements of technical aesthetics.

Design(from English, design - to design, construct) is a creative activity aimed at the formation and ordering of the objective environment in order to achieve the unity of its functional and aesthetic aspects. The emergence of design dates back to the beginning of the 20th century. as a response to the spontaneous formation of visual and functional characteristics subject environment. In a narrow sense, design is understood only as the design of the aesthetic properties of products.

Artists dealing with the aesthetic problems of the object environment are called designers (designers). The main goal of their activity is taking care of a person (employee). It manifests itself in improving the appearance of products and equipment, providing comfort for visitors and optimal conditions labor and recreation of restaurant workers. The designer is called upon to coordinate beauty with utility, form with the purpose of the product. When developing products (equipment), the designer takes into account both user requirements (aesthetic perfection, ease of use) and production requirements (manufacturability, economy).

Special attention the designer pays attention to the form of the created products. It takes into account not only the features of the appearance of products, but also the structural relationships between their components, giving them a functional and compositional unity. In other words, the designer not only gives the form of the product an expediency and constructive completeness, but also makes this form emotionally expressive, having aesthetic value.

When designing products for service enterprises, including restaurants, the designer takes into account not only their beauty and usefulness, but also the rationality of the design, the manufacturability of their manufacture. At present, it is no longer enough just to manufacture a product (product), it is necessary that its production be technologically advanced, and its sale should be profitable for the restaurant.

The designer, for example, through the interior of a restaurant, forms the aesthetic taste of visitors. Created according to the principles of design, certain forms of furniture, the style of clothes for waiters should not only be comfortable to use, but also have an aesthetic effect on a person.

In restaurants, design objects are:

• menu form, wine list form;
• work environment;
• graphic means of visual information, advertising;
• packaging, documentation;
• staff clothing, etc.

The concept of "aesthetics of nutrition" includes hygiene rules and the whole environment of eating - room, lighting, furniture, dishes, table setting, appearance of food, behavior at the table, eating order, self-eating skills, appetite, mood.

The basis of a competent approach to the aesthetics of eating is the mood, in particular, positive or negative emotions. If the mood during eating is aggressive, then the body is not set up to accept food, no matter how refined or healthy it is. If the mood is upbeat, satisfied, peaceful, then eating will become a real holiday for the body.

Of great importance is the color of dishes. The same dish, laid out on plates of different colors, will affect your appetite in different ways. So, for example, orange and yellow colors will increase appetite, blue - on the contrary, will reduce it.

An important factor influencing the development of appetite is table setting. The use of beautiful dishes, bright and colorful tablecloths, sophisticated glasses and pleasant colors of napkins is a big plus. After all, as scientists have proven, food is not only micronutrients and calories, it is a source of information that enters the brain with the help of visual receptors.

Food will be useful if you eat it in the season of its ripening (for example, watermelon is good in August-September, fresh herbs in June). In addition, ethnically different foods are poorly absorbed by the body, which means that Mediterranean pasta is unlikely to be good with Slavic fried mushrooms. The law of the palette also works great, which means that meat is well absorbed with vegetables, simply because the colors of these products are combined with each other, and dairy products are best consumed independently.

Often at the table you have to communicate with people of different ages, gender, professions, nationalities, different cultural levels, mental makeup, etc. In your behavior, you must strive to ensure that each of those present feel free and at ease at the table, enjoying not not only from deliciously prepared dishes, but also from good serving, as well as from communication. Therefore, the ability to behave correctly in society, a solid knowledge of the norms of behavior and rules of etiquette is very important.

Etiquette is a set of historically established rules of human behavior in society. The rules of etiquette usually develop in close connection with the development of the culture of the people, their national traditions and are based on the education in people of politeness, attention, respect for each other.

The rules of etiquette provide, in particular, the ability to keep oneself at the table, to use cutlery correctly, a skill that both hosts and guests should equally possess.

The basis of the rules of behavior at the table is the observance of aesthetic norms, convenience and expediency. So, it is not recommended to sit too far from the edge of the table or too close and put your elbows on the table. By doing this, you can embarrass your neighbor. You should sit straight on the chair, without bending over the plate. If you lean too far back in your chair, you can drip sauce on the suit. It is not supposed to reach across the table - the waiter can put the dish on the plate.

Taking a napkin intended for individual use, you need to unfold it and put it on your knees to protect the suit or dress from drops, splashes, crumbs. After eating, you can wipe the ends of your fingers with a napkin, but for lips it is more correct to use your own handkerchief. After finishing the meal, the napkin, without folding, is placed on the table.

For children, the napkin is tucked into the collar.

An unaesthetic manner of eating causes irritation to others. Eating with gusto does not mean eating in a hurry. If you like the dish, you can eat it to the end, but the piece of bread at the end of the fork looks ugly, which is sometimes used to clean the plate from the remnants of the dish.

Usually food is taken using a fork, spoon, spatula or tongs, but a number of products are taken by hand. These are bread, cookies, cake, fruits and citrus fruits, sugar (if tongs are not put for it). This order was not adopted by chance: these products do not need to be divided with a knife or fork, they do not stain the fingers, the hand touches only one piece, which is then placed on a plate or in a cup.

A number of rules are caused by the requirements of aesthetics. So, it’s ugly to bite off a large piece of bread or a whole roll, so small pieces are broken off from them with your fingers as needed; sometimes the bread is pre-cut into small pieces. When serving caviar, it is first placed with a spatula on a plate, and then spread on small pieces of bread. After eating the first piece, you can spread the second one ... In the same way, they eat pates, butter, using special knives for spreading.

State of mind while eating

It turns out that the color of the plates matters. So, the same food, laid out on orange and blue plates, affects appetite in different ways. Orange will increase appetite, while blue will decrease it.

Table setting and the use of beautiful tableware is a big plus. Food is not only calories, vitamins and trace elements, food is also information.

The moment of preparation for a meal is very important. You need to bring yourself into balance. It would be good to pray, to offer gratitude to the Creator for the provided food.

You can’t sort things out at the table, scolding children while eating. By doing this, you will destroy your health, since information during meals enters the subconscious mind directly. Do you want your child or other relative to have a stomach ulcer?

You can not watch TV while eating (with the negative there - more than enough!).

It is strictly forbidden to eat while working or playing at the computer - you can also "get involved in virtual reality"! And then treated for computer and gaming addiction.

Everything that you see and hear while eating goes directly to the subconscious and increases the corresponding emotions.

When eating, light casual communication is allowed. If this is not possible in your situation, then silence is the best!

An important role in building competent eating habits is family tradition. If it is customary in your house to eat together, at a large table, then you not only support the principles of literate and traditional approach to meals, but also provide yourself with a balanced diet, with which your family will receive useful nutrients.

In addition, food is the most powerful emotional channel, and a homemade dinner prepared with love is the best prevention of diseases of the digestive tract and nervous system.

Department of Education of the City of Moscow

State Autonomous Vocational Educational Institution

Moscow educational complex. V. Talalikhina

WORKING PROGRAM OF THE DISCIPLINE

Variable part

Code, specialty 19.02.10 “Technology of products Catering»

Moscow

2014

Approved at a meeting of the cycle methodological commission of the professional cycle		Developed on the basis of the Federal State Educational Standard in the specialty of secondary professional education 19.02.10 Technology of catering products
Chairman of the CMC of the professional cycle Kachurina T.A.		Deputy Director for Academic Affairs: ______________________ Larionova S.A.

Reviewers:

Yakunin N.D. - HR manager of Intour-Vozrozhdeniye LLC

Kononov A.B. - Chef of LLC "Intour - revival"

Sorokina N.G. - CEO LLC "Invest - Ch"

Nazimova O.V. - Deputy Director of CJSC FSUE "Power Plant No. 3" of the UDP RF

Khairetdinov D.R. - chef of Invest-Ch LLC

1. PASSPORT OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE

Aesthetics and design in the design of culinary and confectionery

1. Scope of the program

Working programm academic discipline is part of the core professional educational program in accordance with the Federal State Educational Standard in the specialty SPO260807 Technology of catering productsincluded in the enlarged group260000 Technology of food products and consumer goods

The work program of the discipline can be used in additional vocational education in the implementation of advanced training programs for cooks and retraining of expert merchandisers and professional training of food production technologists.

1.2. The place of discipline in the structure of the main professional educational program:

The academic discipline is included in the professional cycle as a general professional discipline - OP.0. The work program is aimed at the formation of general and professional competencies OK 1-10, PC 1.1 - 1.3, PC 2.1 - 2.3, PC 3.1 - 3.4, PC 4.1 - 4.4, PC 5.1 - 5.2, PC 6.1 - 6.5.

1.3. Goals and objectives of the academic discipline - requirements for the results of mastering the academic discipline:

should be able to:

• Create a style in decorating dishes, tables and dishes;
• Determine the mode of storage of finishing semi-finished products;
• Show your creative personality;

As a result of mastering the discipline, the student must know:

• Basic techniques for making jewelry;
• Basics of carving;
• Characteristics of the main products and additional ingredients for the preparation of finishing semi-finished products;

the maximum study load of the student - 87 hours, including:

obligatory classroom teaching load of the student - 58 hours

student's independent work - 29 hours.

2. STRUCTURE AND CONTENT OF THE EDUCATIONAL DISCIPLINE

2.1. Volume of academic discipline and types of educational work

Type of study work	Watch volume
Mandatory classroom study load(Total)
including:
Workshops
Laboratory work
Independent work of the student (total)
including:
Extracurricular work with sources of information in order to select methodological material
Design of tables and diagrams;
Preparation for practical and laboratory classes
Training creative works(presentations, projects)
Preparation of a report on laboratory work and preparation for defense.
Solution situational tasks according to the given conditions
Independent work on the implementation of calculation tasks under specified conditions
Final certification in the form: offset

2.2. THEMATIC PLAN AND CONTENT OF THE EDUCATIONAL DISCIPLINE V.OP AESTHETICS AND DESIGN IN THE DESIGN OF CULINARY AND CONFECTIONERY PRODUCTS

Name of sections and topics								Watch volume		Level of development
Section 1 Fundamentals of aesthetics
Topic 1.1
							Subject, tasks of aesthetics and design
							Key concepts of the discipline of aesthetics and design.
							Brief history of aesthetics. The professional significance of the discipline.
Topic 1.2 The main directions of development of aesthetics. Color in cooking.
							Categories of aesthetics. Elements that form the aesthetic properties of culinary and confectionery products: graphics, composition, miniature, geometric symmetry, color scheme. The application of each of these aesthetic properties in a specific case in the production of culinary and confectionery products
							What is color. The concept of the spectrum. The main types of colors: achromatic, chromatic, saturation, lightness, warmth.
						Color in culinary and confectionery products. Effect of color on appetite. The right combination of color in the modern art of decorating dishes and confectionery.
						The location of the product on the dish (plate). Color range of products. The individual handwriting of the master, his work. National character. The relationship between design and style.
	Independent work of students in the study of section 1 Preparation of creative works on the topics: "Food and photography", "Dishes as part of design", "Food and fashion". "Food in the paintings of great artists" Studying the directions of development of food design
Section 2 Aesthetics and design in decoration culinary products
Topic 2.1 Products and tools
				Characteristics and range of basic products for the preparation of jewelry. Preparation of products for carving.
				Tools for decorating dishes. Characteristics of tools for carving.
				Rules for selecting a professional tool for carving
Topic 2.2 Carving. Vegetable decorations.
			Decorations from potatoes and root crops (radishes, radishes, carrots)
			Bow decorations
			Ornaments from fruit and vegetable plants
			Dessert vegetable decorations
			Ornaments from pumpkin and cucumbers.
Topic 2.3 Carving. Fruit decorations.
			Decorations from citrus fruits.
			Jewelery made from stone fruits and pome fruits.
			Decorations from exotic fruits
Topic 2.4 Decoration of sandwiches
		Classification of sandwiches. Characteristics of products used to decorate sandwiches.
		Modern trends in decorating sandwiches.
	Independent work in the study of section 2 Preparation of creative works on the topics: "The history of the emergence of carving", "Technique of masters of China, Japan and Thailand", "Modern European carving" Independent work with sources of information.
Section 3 Aesthetics and design in the design of confectionery
Topic 3.1 Fundamentals of drawing and sculpting
							Materials and accessories for drawing. Drawing technique and its diversity. The simplest drawing exercises.
							Colour, colors. Types of ornaments. Drawing ornaments
							Types of color mixing. Technique in watercolor and gouache
							The concept of proportions. Determination of dimensions and ratios of parts subject
	Practical work No. 1 Performing exercises on the technique of drawing various lines, geometric shapes on surface. Making sketches and sketches from nature of various objects. offset
	Practical work No. 2 Drawing from life rectangular, square and round cakes. Drawing from life of rectangular, square and round cakes Self-drawing round cake. Practical work No. 3 Exercises for modeling animals, birds, fruits, flowers. Production of jewelry from plasticine.
Topic 3.2. Technology of preparation and use in the design of complex finishing semi-finished products
					Selection rules and options for combining basic products and additional ingredients for them to create finishing semi-finished products.
					Tools and implements used to decorate confectionery.
					Technology for the preparation of basic finishing semi-finished products: mastic, marzipan, caramel, glaze.
					Technique and options for designing and decorating confectionery products with finishing semi-finished products.
					Actual modern trends in the design and decoration of confectionery.
	Practical work No. 4 Exercises for modeling animals, birds, fruits, flowers. Making jewelry from mastic
	Lab #1 Making decorations (figures) from vegetables and fruits. Preparation of vegetable (fruit) chips
	Lab #2 Making caramel decorations Making flowers from sugar paste
	Lab #3 Practicing the technique of drawing patterns on tableware Flaming confectionery products
	Independent work of students
	offset
Total:

3. CONDITIONS FOR THE IMPLEMENTATION OF THE DISCIPLINE PROGRAM

3.1. Minimum Logistics Requirements

Implementation of the discipline program requires study room

Equipment of the study room and office workstations:

Board educational;

Workplace for the teacher;

Tables, chairs for students for 25-30 students.

Technical training aids:

A computer;

Multimedia projector;

Printer;

Scanner.

The implementation of the discipline program requires the presence of a culinary laboratory

Equipment of the laboratory and workplaces in the educational culinary laboratory:

• jobs for 15 students;
• workplace teacher;
• technological equipment: weighing equipment, mixer, blender, cutter, slicer, mashing machine, combi steamer, steamer, oven, wok, electric fryer, grill, salamander grill, electric stove, electric frying pan, refrigerating and freezing cabinets, cabinets for simmering and storage finished products, thermal and soup food warmer;
• tools (chef's troika, a tablespoon, a cheese knife), inventory (gastronomic containers, stewpans, a sieve - cone, graters, various forms, pots for languishing, a whisk for whipping, portioned pans, baking sheets, pans, an ovoscope, cutting boards), tableware, dishes for serving second courses.

3.2. Information Support learning

main sources

1. Russian Federation. Laws. About quality and safety food products [Electronic resource]: feder. law: [adopted by State. thought 1 Dec. 1999: approved. Federation Council 23 Dec. 1999: accessed 26 Dec. 2009]. -http://docs.kodeks.ru/document/901751351
2. GOST R 53105 - 2008. Catering services. Technological documents for public catering products. General requirements to design, construction and content. - M. : Standartinform, 2009.
3. Biller. How to decorate dishes / Biller. - M.: Art-press, 1998. - 160 p.
4. Vasilyeva, E.N. Decoration of dishes / Auth. - compound. E.N. Vasiliev. - M.: AST: Keeper, 2008. - 208 p.
5. delicious decorations holiday table. Tutorial / translation from it. N. Sutyagina. - M.: AST: Astrel, 2008. - 128 p.: ill.
6. How to decorate dishes – M.: Eksmo, 2007. – 120 p.
7. Kucher, L.S. Technology of preparation of cocktails and drinks: Proc. allowance for the beginning prof. education / L.S. Kucher, L.M. Shkuratov. - M.: Publishing Center "Academy", 2005. - 352 p.
8. Sikhota, K. Delicious decorations from vegetables, fruits, berries and mushrooms / K. Sikhota. - M .: My world, 2007. - 88 p.: tsv. ill.
9. Decoration of dishes and serving / Ed. - compound. Z. S. Marina, G.S. Kunilov. – M.: Eksmo, 2008. – 512 p.
10. Chernomurova, S.D. Figured cutting with a simple knife of bell pepper, watermelon, melon, fruit, decoration of gastronomic products / S.D. Chernomurova. – Ed. 2nd - Rostov n / D .: Phoenix, 2008. - 30 p.: ill.
11. Collection of recipes for dishes and culinary products: for enterprises of societies. Nutrition / Bus stop: A.I. Zdobnov, V.A. Tsyganenko - M .: "IKTC" Lada ", K .:" Publishing house "Ariy", 2008.
12. Collection of recipes for dishes and culinary products for restaurants, bars, cafes, clubs and canteens. - Minsk: Harvest, 2007.
13. Cooking technology: a textbook for secondary special educational institutions, Kovalev N.I., Kutkina M.N., Kravtsova V.A. / Ed. Doctor of Technical Sciences, Professor M.A. Nikolaeva. - M .: Publishing house " business literature", 2008
14. Technological equipment of public catering and trade enterprises: a textbook for free software, Gaivoronsky K.Ya., Shcheglov N.G. - M .: Publishing House "Forum": Infra - M., 2008.
15. Organization of production at catering establishments, Radchenko L.A., textbook for open source software, ed. 10th, rev. And extra. – Rostov n/a: Phoenix, 2009
16. Organization of production and service at catering establishments. Bogusheva V.I.: Phoenix, 2011.

Additional sources:

1. The chemical composition of Russian food products reference book edited by I.M. Skurikhina, V.A. Tutillana. -M., De Li Print, 2007.-275s.
2. Korolev A.A. Food hygiene - M .: Academy, 2008.-528s.
3. Shembel A.F. Drawing and modeling for confectioners. - M., 2000.- 118s.
4. Ivanova I.N. Drawing and modeling - M .: Academy, 2011.- 145s
5. Kiskalt I.E. Salty dough. Fascinating modeling. - M., 2004.
6. Magazines: "Nutrition and Society", "Restaurant", " Catering business”, “Restaurant statements”, “You and your restaurant”, “Gastronom”.

Internet resources

1. www.pitportal.ru

   Forms and methods of monitoring and evaluating learning outcomes

   Be able to:

   • Organoleptically assess the quality of raw materials for the preparation of jewelry;
   • Use the normative and special literature;
   • Develop new types of design;
   • Apply practical skills and abilities, develop observation, compositional sense and artistic taste;
   • Use carving tools;
   • Create style in decorating dishes, tables and dishes.

   OK1, OK2, OK4, OK5, OK8.

   PC1.1-PC1.3

   PC2.1-PC2.3

   PC3.1-PC3.3

   PC4.1-PC4.4

   PC5.1-PC5.2

   PC6.1-PC6.5

   Work in small groups.

   Current control in the form of protection of practical and laboratory work,

   • Choose finishing semi-finished products for the design of confectionery;
   • To choose various ways and techniques for preparing finishing semi-finished products for decorating confectionery;
   • Determine the mode of storage of finishing semi-finished products.

   Work in small groups.

   interviews to determine the quality of performance of written individual assignments, extracurricular independent work

   Know:

   • Characteristics and range of basic products for the preparation of jewelry;
   • Rules for choosing basic products and additional ingredients to create harmonious dishes and confectionery;
   • Basic techniques for making jewelry.

   OK1, OK3, OK4, OK5, OK8

   Work in small groups.Current control in the form of protection of practical and laboratory work,interviews to determine the quality of performance of written individual assignments, extracurricular independent work

   • The simplest examples of decorative cutting;
   • Basics of carving;
   • Rules for selecting a professional tool for carving;
   • Characteristics of the main products and additional ingredients for the preparation of finishing semi-finished products.

   OK1, OK3, OK4, OK5, OK8

   PC1.1-PC1.3

   PC2.1-PC2.3

   PC3.1-PC3.3

   PC4.1-PC4.4

   PC5.1-PC5.2

   PC6.1-PC6.5

   Work in small groups.Current control in the form of protection of practical and laboratory work,interviews to determine the quality of performance of written individual assignments, extracurricular independent work

   • Temperature regime and cooking rules different types finishing semi-finished products;
   • Technique and design options for dishes and confectionery;
   • Requirements for the safety of storage of dishes and confectionery;
   • Current trends in the design and decoration of dishes and confectionery.

   PC1.1-PC1.3

   PC2.1-PC2.3

   PC3.1-PC3.3

   PC4.1-PC4.4

   PC5.1-PC5.2

   PC6.1-PC6.5

   Work in small groups.Current control in the form of protection of practical and laboratory work,interviews to determine the quality of performance of written individual assignments, extracurricular independent work

Aesthetics- beauty, artistry in the design, organization of something.

Etiquette- the established order of conduct.

The aesthetic activity of a person in labor reveals the level of his development and education. The activities of catering workers can serve as a mirror of their aesthetic culture. A cook, a confectioner, a waiter must be people of high aesthetic culture, which manifests itself in the beauty of manners, communication with colleagues and clients, appearance, in the ability to feel and understand beauty, to seek and create it. The waiter, bartender must strictly follow the rules of service, using various professional techniques in their work. For example, with artistry, carry a tray, hold glasses, a bottle, skillfully uncork it; beautifully laying out a dish on a plate - all this forms a master of his craft, and his work is perceived by others with aesthetic pleasure.

An employee of a restaurant, bar, cafe must be a charming person and outwardly attractive, because. the first impression of a person is formed by his appearance (physical data, costume, hairstyle, manners). Industrial clothes should be beautiful, rational, correspond to the direction of fashion. In such clothes, a person feels more confident, his movements acquire flexibility, accuracy, smoothness, and completeness.

Beautiful and rational production clothes are not a whim, but a requirement of the time. It creates convenience in work, makes you keep the workplace clean and tidy, and monitor your manners. Sloppy, uncomfortable clothing humiliates a person.

You need to be more careful with your shoes. You can’t use indoor shoes, sports slippers, sneakers, half-sneakers and very open sandals at work - this is not only not aesthetically pleasing, does not correspond to the working form, but is also harmful to health: such shoes, when worn for a long time, contribute to the development of flat feet, the formation of blood clots, circulatory disorders. And worn-out shoes are generally not acceptable at work. She makes her walk awkward, shuffling, which creates an unsightly picture for clients.

Shoes polished to a shine should be comfortable, beautiful and appropriate for the working environment. Studies by orthopedists have shown that the most comfortable shoes are those with stable small or medium heels, with lacing or webbing at the instep, completely covering the leg, supporting all the ligaments of the foot.

Men are required to pay special attention to their socks, which must match the color of the trousers, and women to tights. They should always be clean, intact and neatly put on. If a woman uses footprints in the summer, then they should not protrude from under the shoes, and for men in the autumn-winter period it is better to wear knee-highs instead of socks.

Hairstyle for workers halls of cafes, restaurants, bars should be modest, neat, not conspicuous. Long hair must be pinned up: they cannot be worn loose at work, because. it is unhygienic and they get in the way while you work. It is not recommended to build intricate hairstyles on the head that require special attention and restrict head movements. Men should be a model of neatness: the face is clean-shaven, the hair is cut so that it does not touch the collar.

Topic 6.1. Hospitality industry design

Trends in hotel construction. Volumetric-spatial solution of modern hotels.

Construction of the architectural and artistic composition of the interior of the hotel.

Basic concepts: "color", "light", "music". Characterization of various colors. The concept of harmony.

Design (from the English design - idea, project, drawing, drawing) - a term denoting different kinds design activity, which aims to form the aesthetic and functional qualities of the subject environment In the narrow sense, the concept of "design" means artistic design.

Interior (from French interieur - internal) is the interior space of the room, its arrangement and decoration. At the same time, harmony is important - a natural combination of all elements of the interior, as well as a taste and understanding of the general style of the enterprise High culture of design in interior design modern enterprises hospitality industry is associated with the achievements of foreign and domestic designers and is conditioned not only by people's desire for beauty, but also by the fact that positive emotions arise at the same time. It is well known that both the mood of visitors and the working conditions of the staff largely depend on the interior. Thus, in addition to aesthetic functions, the interior has a direct impact on the level corporate culture provides physical and psychological comfort.

A professionally created interior of a hospitality industry enterprise is a kind of creative work in which the mutual correspondence of individual elements is due to the author's single intention.

The unity of style in the interior is achieved by the ratio of its components (volume-spatial solution, color composition, lighting techniques and decorative elements), which are interconnected. For example, the arrangement of furniture is associated with its purpose and the size of the areas of the premises, lighting - with the arrangement of furniture. The color of the walls, ceilings and floor coverings is related to the color of the furniture. Lighting affects the color scheme of the interior.

The design must be in balance with the type of enterprise.

The design decision of the restaurant is consistent with the chosen theme, the proposed cuisine, the service system, the appropriate atmosphere in the restaurant and the price level. To reflect the theme of the restaurant in its interior, various styles and genres are used, according to which restaurants can be classified as catering establishments:

With traditional or national interior;

With a theatrical interior, where scenery is used,

names of cultural and art figures, patrons of art;

With the reflection of a literary theme in the interior using the names of the heroes of famous works, objects that reflect the time and place of their action;

With reflection in the interior artistic theme(of a certain or several directions in painting) using the names of famous or young, still little-known artists;

With a retro-style interior featuring accessories, paintings, household items, authentic or made according to characteristic features inherent in a particular era;

With an exotic interior that creates a unique atmosphere,

special mood,

With an interior that evokes the association of travel, stay

in this or that city, in another country;

With a temporary interior reflecting this or that time, another

The peculiarity of the interior is also determined by the range of dishes, for example, dishes of national cuisine or exclusively seafood.

The character of the atmosphere is achieved not only by the interior of the restaurant, but also by the behavior of the staff, especially the waiters who greet guests, entertainment program The atmosphere forms a contingent of visitors, their behavior, appearance, creates a certain mood. The most important thing is to create an appropriate atmosphere when meeting the first visitors, when there is no one in the hall yet.

Visitors, if they came for the first time, do not like to be the first and settle down in an empty hall. An empty hall always alarms visitors, so some foreign restaurants have special people who create extras. The restaurant can create a different atmosphere, which can change throughout one evening: solemn, festive, businesslike, homely, lyrical, sublime, romantic, strict, humorous.

When decorating the interiors of catering establishments, designers use different styles. The most typical ones are historical (Gothic, Baroque, Rococo, Classicism, Empire, Neoclassicism), Art Nouveau, Minimalism, Hi-Tech, Ethnic, Country, Eco-style, as well as Fancy - a mixture of different styles. Consider their stylistic features.

Historical styles when creating the interior of a restaurant in terms of depth and authenticity can be used in different ways:

1) accurate and deep use of style, which does not allow any historical inaccuracy, deviations from traditions and rules;

2) a less profound use of style, allowing for creative interpretation, which is expressed in a harmonious fit into any other interior of a combination of some architectural elements and typical details of this style. Thus, this is no longer a style, but a kind of artistic stylization;

3) the use of only individual accessories or decorative elements that focus attention and evoke associations with this particular style, affecting the overall impression made by the interior. Gothic (from it. Gotico, literally - Gothic, from the name of the Germanic tribe ready) art style arose in the middle of the XII century. This may be an interior stylized as a gloomy gothic dungeon, medieval castle or a cathedral. In such restaurants, the main architectural element is giant

stone ribs that protrude from the walls of the Gothic cathedral and thereby create a counterweight to the vaults pressing on the walls. In "Gothic" restaurants, buttresses divide the space into separate rooms. The Gothic interior is characterized by windows with multi-colored stained-glass windows or lancet windows with portals, lancet arches, curved statues, and complex ornaments. The color scheme is strict. The forms of furniture are laconic: rectangular tables, the surface of the table can be marble or other natural stone, chairs with high, often carved backs. A special atmosphere is created by medieval fireplaces, crockery and cutlery made of metal.

Baroque (Italian bagosso, literally - strange, bizarre) - one of the main stylistic trends in the art of Europe in the late 16th - mid-18th centuries. It is characterized by contrast, tension, dynamism of images, the desire for grandeur and splendor, the combination of reality and illusion. Architectural solutions are characterized by spatial scope and unity, fluidity of complex (usually curvilinear) forms. One of the most important elements of the interior is the ceremonial portrait. Distinguish national variants

baroque, such as the baroque of the Slavic countries. Rococo (French rococo ~ decor, shell motif) - style direction in European decorative arts first half of the 18th century Rococo is characterized by a retreat into the world of fantasy, theatricality, elegance, the dominance of graceful, whimsical, ornamental rhythm. The restaurant hall, decorated with Rococo elements, is characterized by exquisite asymmetrical compositions, an atmosphere of comfort and attention to personal convenience. Fancy-shaped furniture with elements of gilding, dishes decorated to look like antique porcelain of refined forms, tablecloths and napkins with richelieu embroidery are used.

Classicism (from Latin classicus - exemplary) is the style of the 17th - early 19th centuries, which turned to the ancient heritage as a norm and an ideal model. Restaurant interiors use classicism, which was formed at the end of the 18th century. The style is characterized by clarity and geometric forms, logical layout, discreet decor. Furniture, decoration of ceilings, floors and walls, as well as curtains, tablecloths, napkins and dishes are harmoniously combined in color and pattern.

Empire (from French empire, literally - empire) - the style of the first three decades of the 19th century, completing the development of classicism. It is characterized by massive lapidary, emphatically monumental forms and rich decor (military emblems, ornaments). Reliance on the artistic heritage of Imperial Rome, ancient Greek archaic, Ancient Egypt served as the embodiment of the ideas of state power and military strength. The Empire style developed during the period of the empire of Napoleon I in France, where it was distinguished by the ceremonial splendor of architecture and interiors. In a number of countries, the Empire became an expression of the ideas of state independence, which was defended in the anti-Napoleonic wars. Such is the Russian Empire, which gave classical examples of urban planning, city and manor houses. There are two types of Empire style: European and Russian.

The European Empire is characterized by: an abundance of gold, bronze, marble, stucco, columns, capitals, mirrors; painting on the walls and ceiling; picturesque panels; heavy draperies on the windows. Furniture made of valuable species - mahogany, Karelian birch, ash, etc. has strict, regular, symmetrical forms, decorated with carvings, often using antique motifs. The legs and armrests of the chairs can be made in the form of carved figures of fantastic animals. Dishes, candelabra and other accessories made of silver and bronze have calm, straight shapes with smooth surfaces and are decorated with engravings.

Russian Empire is more calm, lyrical and less lush. Distinctive features- graceful stucco molding on ceilings, walls. Lightness and comfort prevail in the interior. Lots of white. Muted tones are used for walls and draperies. Characterized by large windows and many mirrors, the presence of fireplaces in the halls, decorated with bronze and stucco sculptural groups, patterned parquet made of valuable wood. Carpets on the floors, crystal chandeliers are in harmony with furniture upholstery, wall decoration, window draperies, tablecloths and napkins in delicate pastel colors. The balconies are decorated with figures of cupids supporting vases-lamps. Windows may be arched. Stucco molding on the ceiling (for example, with Greek motifs) is combined with large openwork chandeliers that give a soft, diffused light.

Neoclassicism (from French neo-classicisme) is the general name for the artistic movements of the second half of the 19th - 20th centuries, based on the classical traditions of the art of antiquity, the Renaissance, and classicism. This style is characterized by emphasized nobility, rigor and clarity.

Art Nouveau (fr. moderne - the latest, modern) - a stylistic trend in European and American art of the late 18th - early 19th centuries. It is characterized by new technical and constructive means, free planning, pastel colors, a stylized floral pattern, flexible flowing lines. Viennese cafes are decorated in Art Nouveau style.

Minimalism was formed in the 60s of the XX century. Currently, it is gradually becoming less fashionable than in the 90s. But, like everything that is subject to fashion, this style can be transformed over time, absorbing latest items and become popular again. Minimalism is distinguished by the absence of patterns, decor, and a small number of accessories.

Hi-tech (from English high technology - high technology). This style seems to reflect the modern pace of time. It is characterized by the use of various modern polymeric materials, glass and metal. For example, tabletops made of fiberglass, melanin or laminate do not require tablecloths. Paper or cloth napkins are used, made according to modern technologies which are hygienic and convenient. Tables are served with dishes made of high-quality white and colored plastic, high-strength transparent or colored glass. Cutlery of new modern forms is made of metal combined with colored plastic.

Ethnic styles are used in national concept restaurants. The national interior (for example, Russian, Uzbek, Japanese, Chinese, etc.) plays a huge role in creating an original national atmosphere.

Country-rustic style. It is distinguished by the use of natural materials: torn stone, clay, ceramics, wood, wicker products. Hardwood interior wall cladding, wooden or wicker tables and chairs, natural fabrics, antiques, books, wattle partitions decorated with dried flowers, artificial sunflowers, foliage and rustic kitchen utensils create a special flavor. Interiors gravitating towards American, English, Russian, Scandinavian, Swiss and other country styles have their own character traits. Country style is used to decorate beer bars, country restaurants, clubs, zucchini.

Ecostyle. The main motto of eco-style is environmental friendliness. The desire to create a special atmosphere of unity with nature is achieved by using natural materials, natural colors. Characteristic is the use of fresh flowers and dried flowers, compositions from them, accessories made of wood, clay, amber, birch bark, etc.

Fusion - a mixture of different styles - a modern fashion trend. For example, classicism in combination with other styles forms a unity of design and harmony. Solutions for mixing a wide variety of styles can be unexpected and spectacular. For example, authentic antiques or national culture can coexist with high-tech, ultra-modern hi-tech accessories.

Space-planning solutions for restaurant halls, the creation of interiors are made taking into account individual features each individual enterprise and depending on its location, purpose, nature environment.

All types of interiors can be divided into two groups: dynamic and static. The interiors of the dynamic group combine the internal volume of the hall, hall, staircase, entrance and outdoor environment into a single composition (reveal the internal volume). Such a solution is typical for out-of-town restaurants. The interiors of a static group are characterized by the so-called closed solution of the interior space of the restaurant hall. This type of interior is used most often for those restaurants that are located in the city. For psychological comfort, each person needs two spaces - open, wide (therefore, we involuntarily look into the sea distance, at the starry sky, etc.) and closed (when we want to be alone or alone with loved ones). When a person stays indoors for a long time (in a closed space), he is drawn to expand the surrounding space and he looks out the window or goes out to the balcony, terrace, street.

The effect of expanded space in a restaurant can be created in many ways. It can be large glass windows from which you can see the panorama of the city, a picturesque landscape. If the room does not have windows (for example, a basement), the effect of expanded space can be achieved artificially - to make false windows with illumination from the inside, creating the illusion of their exit to the street. It is good to use large panoramic paintings, mirrors, holograms. Special painting of walls, ceiling and specialized design according to the concept of the restaurant are possible. Projection TVs can be used to get the effect of expanded space.

Aspiring to a closed space, restaurant visitors prefer to sit at a table located in a corner, behind a column, a screen, etc. To create such places, movable partitions are used, which, if necessary, can be moved apart. To create a closed banquet hall, it is good to use sliding accordion walls. Collapsible modular structures allow you to transform the appearance of the restaurant hall as much as possible due to the color, texture of the coating and other means. For convenience and comfort trading floors they are divided into cozy boxes and small halls, using decorative partitions, furniture (corner sofas), transforming walls, transparent glass doors.

Some restaurants use the technique of a gradual transition from the entrance to the hall; in others, they use a design that creates a sharp contrast between the hall, lobby and hall.

When designing the interiors of enterprises great importance designers give colors, lighting, panels, stained-glass windows, embossing, woodcarving. Currently, there are many means for the artistic decoration of a room: art products made of ceramics, porcelain, glass, metal, compositions of flowers and plants.

To decorate the halls of catering establishments, durable facing decorative materials that meet the requirements of hygiene are used: glazed ceramic and embossed tiles, processed wood, glass and some synthetic materials. Glazed openings are draped with light fabrics, which are combined with the overall architectural and artistic design of the room. Porcelain and faience products can be used in the interior, the painting and shape of which must also be combined with furniture and wall decoration. Ornamented vases look spectacular against the background of a wall or draperies. It is important to skillfully match them in color to floor coverings and draperies (preferably in contrast). Ceramic products (vases, jugs, ashtrays, plates, bas-reliefs and layers) should be combined with polished surfaces, wooden products and with neutral wall textures. curly ceramic tiles line walls and decorative partitions. Ceramic decorations are usually placed in groups of 3-4 items, for example: a tall jug, a flat bowl, a sculpted figurine and a large vase. A group of flat plates, reliefs and medallions can be hung on the wall. In this case, you should know that groups can be symmetrical and asymmetric.

Asymmetry can bring diversity and ease to interior design. However, creating such a composition is more difficult than a symmetrical one: it is not so easy to achieve visual balance of objects, to group them according to shape, size, color. Particular attention should be paid color combinations. Ceramic layers, decorative dishes and medallions should be hung so that the light falls from the side, emphasizing the volume and plasticity of the object. Products with a fine-grained texture should be placed next to polished ones, and those with a coarse-grained texture - next to matte ones.

Artistic metal products - chased panels, copper and bronze vases, bowls can be combined with the general background in contrast (dark on light) or nuanced harmony.

Artistic wood products (decorative dishes, sculptures, inlaid panels) complement the interior design. They are included in compositional groups with metal products. Wood not only has high aesthetic qualities, but is also a good sound-absorbing material. They can decorate walls and ceilings. In combination with wood and other materials (stone, metal, plastic), stained glass windows look good. In the form of stained-glass windows, you can make decorative lattices or enclosing structures with daylight or artificial lighting.

Furniture is also an element of the interior. It can be made of wood and wood-based materials, plastic, iron, leather-covered, leatherette and fabric. The color of the furniture can be in contrasting or nuanced harmony with respect to the color of the interior. The furniture used is either conducive to relaxation and pleasant pastime (in the restaurant - made of wood), or emphasizes the short duration of the visit (in summer cafes - made of plastic and metal).

Rattan furniture is now popular all over the world - a type of palm (liana) growing in Asia, Africa, Australia and Central Asia.

America, on the islands of the Malay Archipelago This furniture is light,

durable (can withstand up to 500 kg), resistant to environmental influences and temperature changes. The furniture got its name because of the unique hand-woven liana, which is attached to the frame. Rattan sets in the restaurant are evidence of the respectability of the institution.

Special requirements are imposed on the materials used for interior decoration of restaurant halls. These materials should not only have high quality and durability, but also meet certain sanitary and hygienic requirements. In the decoration of the interiors of the halls, in addition to precious wood, metal, plastic, synthetic finishing materials are widely used. Veneered oak, walnut, beech, Karelian birch, wallpaper with a relief pattern are sometimes used for cladding walls and panels of restaurant halls. Facing bricks create a wall surface that can serve as a good backdrop for decorative art.

For wall decoration, ceramics are used, which have a rich color scheme, metallic luster, as well as glass in the form of mirror tiles, tinted on the reverse side.

Achieve high corporate identity in the design of a restaurant, it is possible with a harmonious combination of artistic motifs underlying the interior, with such style-forming elements as dishes, menu covers, service staff uniforms, special lighting.