home › Mortgage › Methodological development on the topic: educational and methodological material on the discipline "Aesthetics and design in the design of culinary and confectionery products." Organization of banquet-tea. Ways to serve tea Calculation of the need for table linen, crockery, cutlery, based on

Methodological development on the topic: educational and methodological material on the discipline "Aesthetics and design in the design of culinary and confectionery products." Organization of banquet-tea. Ways to serve tea Calculation of the need for table linen, crockery, cutlery, based on

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MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

KEMEROVSK TECHNOLOGICAL INSTITUTE OF FOOD INDUSTRY

COURSEWORK

ON THE TOPIC AESTHETICS IN CATERING

The work was carried out according to the methodological complex for students of all forms of education of the specialty 271200 "Technology of public catering products"

Year of publication 2004.

Novosibirsk 2010

1. Characteristics of the serving of dishes in "carry-out"

The restaurant uses three ways of serving appetizers and dishes "in carry-out" (French way) - with shifting the ordered dish onto the guest's plates with the help of special devices; "on the table" - the Russian way - with the arrangement of ordered dishes (several servings in one dish) on the dining table; preliminary shifting of snacks and dishes on the guests' plates on an auxiliary or side table (English method).

Serving dishes "to carry out" This method is used for everyday ordinary service or, for example, at a banquet with full service. The service "to carry out" technique includes the following operations: on the dishes brought from the kitchen, the waiter puts devices for shifting (tablespoons, forks, spatulas, tongs), while the handles of the appliances should protrude over the side of the dish - the spoon is slightly larger than the fork, and the recess is down; folds the handbrake four times and puts it on the palm of the left hand (covering the cuff of the sleeve with the end of the handbrake); the handles of the appliances should be turned towards the guest, with his right hand he puts a dish with a cold appetizer and cutlery on top of the handbrake; when serving a hot dish with the fingers of the right hand, he takes a metal oval dish through the handbrake and places it on his left hand, having previously spread a napkin on it, while the fingers of the left hand should support the dish from below;
approaches the guest from the left side, pushing the left leg slightly forward;
slightly tilting the dish, brings it closer to the guest's plate so that the edge of the dish is above the edge of the plate, without touching it;
if the guest himself shifts food onto his plate, then the waiter takes his free right hand back, bending at the elbow behind his back;
if the waiter himself lays out the dishes on the guest's plates, then he takes the device in his right hand so that the spoon is held by the middle from below with the middle finger, and the fork handle is held by the ends of the forefinger (from below) and thumb (from above) fingers. In this case, the ends of the handles of the device should rest against the palm (at the base of the ring finger and little finger), and the bend of the prongs of the fork should be above the recess of the spoon;
grabs a portion of the dish (side dish, sauce) with the device and transfers it to the guest's plate.
The waiter should remember that the elbow of his right hand during the shifting should always touch his body.

2. Organization of banquet-tea. Ways to serve tea

Banquet - is a ceremonial breakfast, lunch or dinner party held in honor of a person, event or celebration. Banquets can be official (receptions) and informal (family celebrations, friendly meetings, etc.).

Depending on the form of service, banquets-receptions can be divided into several types: banquet-reception at the table with full service by waiters; banquet at the table with partial waiter service; banquet-buffet, banquet-cocktail, banquet-cocktail buffet, banquet-tea, banquet-coffee.

The organization of any banquet includes receiving and placing an order, preparing a banquet for serving and servicing. The organization and precise work in preparation for servicing the banquet depend on how detailed and timely all the details of the banquet are determined and agreed between the customer and the performer (restaurant administration).

Banquet - tea is a kind of banquet with partial waiter service and is informal. Banquet-tea is usually organized by women on the occasion of birthdays, name days and other solemn anniversaries.

The number of guests at such a banquet is small, about 10-30 people. Time for holding most often from 16 to 18 hours, duration 2 hours.

Banquet tea does not have a strict ritual. It is held in a relaxed atmosphere.

The placement of guests at the table is usually arbitrary, but for guests of honor and banquet organizers, places are allocated in the center of the table, and when arranging a banquet for a large number of participants with several tables, a separate central table is provided.

The tea table is placed in the center of the hall or placed taking into account its configuration and furniture arrangement, while taking care of creating convenience for guests. If several tea tables are placed in the hall, then free passage should be provided between them, both for guests and for waiters. In addition to the main tea tables, if necessary, you can put an auxiliary table for waiters.

The banquet menu mainly includes flour confectionery(kalachi, pies, cakes, pastries, biscuits, muffins, cookies), sweets, sweet nuts, almonds, apples in a puff, all kinds of fruits and berries, soufflés, creams, mousses, sambuki, whipped cream.

As for alcoholic drinks, they offer dessert semi-sweet and semi-dry wines, liqueurs, cognacs. Champagne may be served at a banquet given in honor of an anniversary. It is not recommended to serve cold appetizers on the tea table.

The menu for a tea banquet for 20 people is presented in table 1

Banquet menu - tea table 1

Recipe number	Name of the dish	Quantity, pcs.,
	Pancakes in caramel with whipped cream
	fruit meringues
	Cookies "Homemade"
	Cookies "Almond"


	Cake "Tea Pearl"

	Cake "Rigoletto"
	"Zebra" cake
	Black Forest Cake
	Pie "Masterpiece"
	Creme brulee ice cream
	Strawberry ice cream
	Sweets "Clumsy bear" & "y *
	Sweets "Little Red Riding Hood"
	Sweets "Petushok"
	Sweets "Metelitsa"
	Black tea
	Green tea
	Wine "Kindzmarauli"
	Wine "Soul of the Monk"
	Liquor "Amaretto"

Calculation of the required area of the premises for a banquet-tea.

To determine the area required for a tea banquet, it is necessary to know the area norm per visitor, which depends on whether a banquet is held with seating at the table or it is a buffet banquet, as well as the number of visitors.

We accept that a tea banquet is a banquet with partial waiter service, with seating at the table.

The area of the premises required for holding a tea banquet is calculated by the formula:

, where

S of the premises - the area of the premises necessary for holding a banquet-tea;

n is the norm of the area per visitor, we take equal to 1m 2;

Q - number of visitors

S rooms \u003d 1 * 20 \u003d 20 m 2

The required area of the premises for holding a banquet-tea is 20 m 2 .

To determine the required length of tables, you need to know: the shape of the tables, in how many lines the guests will be seated. We accept guests seating at a common rectangular table, guests will be seated in 2 lines.

Calculation of the required table length is made according to the formula:

,

where L calc - the required length of the table for a banquet;

Q - number of guests;

n table length - the norm of the table length per visitor (for a banquet with partial waiter service, we take n = 0.6), m

L calc \u003d 0.6 * 20/2 \u003d 6 m

For organizing a banquet, we accept tables:

6-seater (2100CH1200CH850) - 2 pcs.;

4-seater (900CH1200CH850) - 2 pcs.;

The number of chairs should correspond to the number of invited guests, so the number of chairs Q chair = 20. Suitable chairs with a back for dining tables should have a seat height of 42-45 cm, a depth of 48 to 55 cm, a width of about 60 cm

Placement of guests at the table will be carried out in accordance with Figure 1.

Figure 1. - Scheme of seating guests at the table

Calculation of the need for table linen, crockery, cutlery, based on the compiled menu .

To serve the tea table, colored linen tablecloths in soft pastel colors are used. The number of tablecloths is calculated by the formula:

Q ramp = Q table * 1.1

where Q slope - the number of tablecloths required for a banquet;

Q table - number of tables;

1.1 - coefficient taking into account the supply of tablecloths for descents.

Napkins should be in harmony with the tablecloth in color and material. The size of the napkins can be (mm) 400x400, 460x460, 600x600.

The number of napkins needed is calculated by the formula:

Q salf \u003d Q part * 1.1, (2.3.2)

where Q salf - the required number of linen napkins for serving a banquet;

Q part - the number of guests at the banquet;

1.1 - coefficient taking into account a 10% supply of napkins;

Wiping towels are used for wiping and polishing dishes and cutlery. Towel size (1000-2000) ×400 mm. The number of towels is calculated by the formula:

Q floor \u003d Q official * 2,

where Q floor - the required number of cleaning towels;

Q officers - the number of waiters serving the banquet;

2 - coefficient taking into account the required number of towels per waiter;

The number of handbrakes is calculated by the formula: Q manual = Q official * 4

Handbrakes are used by waiters to serve dishes, with dimensions of 35x85.

Q manual - the number of handbrakes

Q officers - the number of waiters,

4 - the number of handbrakes given to each waiter for serving a banquet

The amount of linen required for the banquet is issued in the form of an application to the linen room.

REQUEST

for table linen for banquet-tea for 20 people

When organizing a tea banquet, utensils are necessary for the individual serving of a seat of a banquet participant, as well as for taking out dishes and portioning them.

The dishes required for serving are calculated by the formula:

Q dishes \u003d Q participants * 1.1,

where Q utensils - the number of a particular type of utensils needed to organize a tea banquet;

Q participants - the number of participants in the banquet-tea;

1.1 - safety factor;

For individual serving:

1. Tea pair (cup and saucer) 20 * 1.1 = 22

2. Teaspoon 20 * 1.1 = 22

3. Dessert plate 20 * 1.1 = 22

4. Dessert fork 20* 1.1 = 22

5. Dessert spoon 20 * 1.1 = 22

6. Lafitte glass 20 * 1.1 = 22

7. Rhein wine glass 20 * 1.1 = 22

8. Glass of liqueur 20 * 1.1 = 22

Name of the dish	Name of dishes	Cookware material	Volume, ml / Capacity, portions.	Quantity, pcs.
Cookies "Homemade"
		Stainless steel
Cookies "Almond"	Dish round crystal on a leg
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Biscuit" fruit	Vase - plateau (D=240 mm)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Basket amateur"	Vase - plateau (D=240 mm)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Tea Pearl"	Vase for confectionery	Crystal
Cake "Tubule" with cream, sprinkled with refined powder	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Cake "Rigoletto"	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
"Zebra" cake	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Black Forest Cake	Vase - plateau (flat)	Crystal
	Confectionery spatula for pastries and cake	Stainless steel
Creme brulee ice cream	Kremanka
	ice cream spoon	Stainless steel
Strawberry ice cream	Kremanka
	ice cream spoon	Stainless steel
Black tea	Topping kettle
Green tea	Topping kettle
Liquor "Amaretto"	Glass of liquor
Sweets "Clumsy Bear"	Candy vase	Crystal
Sweets "Little Red Riding Hood"	Candy vase	Crystal
Sweets "Petushok"	Candy vase	Crystal
Sweets "Metelitsa"	Candy vase	Crystal
	sugar bowl
	Sugar tongs	Stainless steel
	Socket for lemon
	lemon fork	Stainless steel
	Milkman
	creamer

Scheme of individual table setting

1 - dessert fork, 2 - dessert plate, 3 - napkin, 4 - dessert spoon, 5 - lafite glass, 6 - Rhine wine glass, 7 - liquor glass, 8 - tea cup with saucer, 9 - teaspoon

Figure 2 Scheme of individual table setting

A dessert plate is placed in front of each chair at a distance of 5-10 cm from the edge of the table. To the right, in line with the dessert plate, put a saucer with a tea cup. The handle of the cup should “look” to the left and be parallel to the edge of the table; a teaspoon is placed on the saucer with the handle to the right in front of the cup. The dessert fork is placed to the left of the dessert plate, and the dessert spoon is placed to the right. Behind a tea pair, a glass of lafitte, a glass of Rhine wine, a glass of liquor are put in one row. If the glass is not used, then the waiter removes it from the table.

Number and qualification of service personnel

When serving a banquet with partial waiter service, the waiter must serve 9-12 guests. For tea banquet service:

waiters of the 5th category - 1 person,

waiters of the 4th category - 1 person.

The order and rule of seating guests

Places of honor are occupied by the organizer (usually a woman) of the banquet, she takes a place at the head of the table. The rest of the seats are occupied by guests. At the same time, it must be remembered that men (if they are invited) should take places to the left of the ladies, a woman should sit next to the man, and a man next to the woman. It is also necessary to remember that a husband is never seated next to his wife, a woman is never seated next to another woman and against the ends of the table.

Service organization

Waiters invite guests to the set table and help them sit down, paying the most attention to older women. After making sure that all the participants of the banquet are comfortably seated, the waiters offer them sweet dishes and wines. Waiters serve sweet dishes in bowls, which they set on the auxiliary table on front plates covered with paper napkins. This is where teaspoons come in. The dish is served to each guest on the right with the right hand. You can place dummy plates on the table, and place bowls in front of each guest on the right side of the tray. Then hot drinks and confectionery are prepared for serving.

After that, the used dishes are removed and clean dessert plates and cutlery are placed in front of each guest. Tea is served with hot cream, milk and lemon on the table.

Tea is served in teapots (brewing and topping) or from a samovar covered with a napkin, along with tea cups, saucers, teaspoons, and stirred on the edge of the tea table or separately on a side table.

Hot drinks in cups and saucers are placed on the table to the right of the dessert plates. When serving hot drinks, spoons should be placed on the saucer in front of the cup with the handle to the right, and the handle of the cup should be turned to left side from a guest.

Tea is poured by the waiter or the hostess of the celebration, but the waiter still serves it.

This option is possible: the hostess pours tea only for honored guests, and then entrusts this duty to the waiter.

The hostess of the banquet pours tea from the samovar and offers it to the guests. The waiter in this case helps the hostess in serving tea to the guests, and also brings clean cups and a teapot with tea leaves. At the request of the hostess, the waiter can pour tea from the samovar and offer it to guests.

After the hot drinks are served, the waiters offer the guests muscat, Cahors, liqueurs, cognac. All these drinks at a tea banquet are usually served not in bottles, but in decanters.

It is not recommended to add tea on the table. If the guest wants to drink another cup of tea, you can pour the drink on the auxiliary table into the same cup, if it does not contain lemon and sludge, and serve it to the guest.

AT various countries tea is prepared in different ways.

Japanese way. In Japan, they drink green and partly yellow tea. Yellow teas are brewed according to the Chinese classical method - directly into the cup, with an exposure of 1.5 - 2 minutes. As for green teas, in most cases, before brewing, they are first ground into powder in special porcelain mortars, and then poured with boiling water in porcelain, pre-warmed globular teapots with a capacity of 0.5 - 1 l. Dry kettles are heated on special braziers in a stream of hot air or in tubs of hot water and the entire surface (and not just the bottom) is evenly heated to a temperature above 50 °, but not above 60 °. Therefore, the handles of Japanese teapots are either made entirely of bamboo or braided with reeds so as not to get burned. .The average bookmark rate is a teaspoon of tea powder per 200 g of water, sometimes a little more.

Englishway. The British are one of the most tea-loving nations in the world. They drink black teas, mostly South Asian - 50% Indian and 30% Ceylon, as well as similar East African (about 10%), and only a few drink Chinese tea, including oolong (red). The British drink tea with milk or cream. Preheat dry kettle. Then tea is poured into it at the rate of a teaspoon per cup of water and a teaspoon “per teapot”. The kettle is immediately poured with boiling water (twice) and infused for 5 minutes. While the tea is infused, milk is poured into very hot cups - from 1/6 to 1/4 cup (to taste) and then tea is poured into the milk. Moreover, the British strictly follow the rule of pouring tea into milk, and in no case vice versa. It has been noticed that adding milk to tea spoils the aroma and taste of the drink, and such a mistake is considered in England as ignorance.
They drink tea at strictly defined hours: in the morning at breakfast, during lunch (13.00) and in fife-o-clock, that is, at midday (17.00). The British drink exceptionally strong tea and drink little water: firstly, each time they drink no more than two cups, and secondly, this amount of liquid is 20-30% milk.
The English way of making tea has become widespread in Europe and America (USA), as well as in the former English colonies and dominions. In India and Ceylon, they have retained, and in some cases increased the English norm for laying dry tea, and they accept this method of brewing, but without intermediate pouring water into part of the teapot and not always with milk. In India, especially in cities, tea is also drunk in English, with milk, but the so-called iced tea is considered the national drink. It is prepared as follows. For 300 - 350 g of water, put three teaspoons of the best tea, which is brewed in the usual way for 5 minutes. Then a glass with a capacity of 0.5 liters is filled with several ice cubes, into which all the tea from the teapot is poured. Sugar and lemon, cut into slices, about half of the fruit, and sometimes the juice of the whole fruit, which is squeezed directly into the glass, are added to this tea. Tea is covered with a napkin and cooled for about 3-4 minutes, then drunk in extremely small sips.

Mongolianway. The Mongolian way of drinking tea, which is similar in principle to the Kalmyk one and partly to the Kirghiz one, is often also called Kalmyk or steppe. This is one of the oldest ways, it is widespread from the Gobi desert to the Nogai steppes between the Volga and Don rivers.

The main components of making tea according to this method are green brick tea, milk, butter, flour and salt. Depending on the national composition of the population of the area where Mongolian tea is consumed, all its elements, except for brick tea, may vary. So, milk can be cow, goat, sheep, mare, camel, and also partially or completely replaced by koumiss; oil may sometimes be completely absent or replaced and supplemented with lard (beef, lamb); flour is wheat, barley, rye and is supplemented with rice, millet (kaoliang). Sometimes, along with salt, black peppercorns (bitter) are put in tea at the rate of one grain per glass. The Mongols preliminarily grind brick tea into powder and pour 1-3 tablespoons of this powder into a liter of cold water. As soon as the water boils, 0.25 - 0.5 liters of cow, sheep or camel milk, a tablespoon of melted yak butter (shar tos), camel or cow butter, as well as 50 - 100 g pre-cooked with butter are added to it. flour (zatiruhi) and half or a quarter of a glass of any cereal (rice, millet). All this is once again brought to a boil and readiness, adding salt to taste. If the cereal is not put, then salt is added very little.

Russianway. Porcelain teapot is rinsed with boiling water, tea is put into it and 30% is also filled with boiling water. After 3-5 minutes, the kettle is topped up.

Russian tea can be drunk and recommended to restaurant visitors with honey, jam, sugar, milk or cream, lemon and other fruits, bagels, rolls, pies, gingerbread, etc. It is best to drink tea from porcelain dishes, which should not only be clean and without foreign odors, but also dry. You should not pour tea into the cup to the top - you should try to leave at least 1.5 cm of free space from the liquid to the brim. Tea can be drunk hot enough, but not burned. The sips should be small, and it is better not to swallow immediately, but to hold the tea a little in front of the mouth and even rub it with your tongue against the palate and upper gum, savor the drink. This will not only help you taste it, but also prevent too hot liquid from entering the esophagus and stomach. You can also drink warm tea, but not below 18 °, because with further cooling of it, we will lose some of the pleasant sensations. Tea is usually served in tea cups or glasses with glass holders. Coasters should be placed on saucers with a teaspoon. serving appetizer tea banquet service

Tea is served separately with lump sugar in rosettes and sliced lemon. At the request of the visitor, hot milk or cream is served in the milk jug for tea.

Cocoa, chocolate are served in cups with saucers.

Hot drinks are usually served with confectionery - various cakes, pastries, muffins, cookies in vases or on dessert plates.

List of used literature

1. Ahmed Ismail. Organization of banquets, receptions, presentations. - Rostov n / a.: Phoenix, 2003.

2. Nikulenkova T.T., Lavrinenko Yu.I., Yastina T.M. Design of catering establishments. - M.: Kolos, 2000.

3. Podlegaeva T.V. Aesthetics in public catering: a methodological complex. - Kemerovo Technological Institute of Food Industry. - Kemerovo, 2004. = 112p.

4. Collection of technical standards. Collection of recipes for dishes and culinary products for catering establishments. - M.: Hlebprodinform, 1996.

5. Collection of technical standards. Collection of recipes for flour confectionery and bakery products for public catering establishments. - St. Petersburg: Gidrometeoizdat, 1998.

6. Timofeev V.M. Commercial equipment and utensils. - M.: Economics, 1988.

7. Usov V.V. Organization of production and service at catering establishments. - M.: ProfObrIzdat, 2002.

Hosted at http://www.allbest.ru/

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 of the 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

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
GOST R 53105 - 2008. Catering services. Technological documents for public catering products. General requirements for design, construction and content. - M. : Standartinform, 2009.
Biller. How to decorate dishes / Biller. - M.: Art-press, 1998. - 160 p.
Vasilyeva, E.N. Decoration of dishes / Auth. - compound. E.N. Vasiliev. - M.: AST: Keeper, 2008. - 208 p.
delicious decorations holiday table. Tutorial / translation from it. N. Sutyagina. - M.: AST: Astrel, 2008. - 128 p.: ill.
How to decorate dishes – M.: Eksmo, 2007. – 120 p.
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.
Sikhota, K. Delicious decorations from vegetables, fruits, berries and mushrooms / K. Sikhota. - M .: My world, 2007. - 88 p.: tsv. ill.
Decoration of dishes and serving / Ed. - compound. Z. S. Marina, G.S. Kunilov. – M.: Eksmo, 2008. – 512 p.
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.
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.
Collection of recipes for dishes and culinary products for restaurants, bars, cafes, clubs and canteens. - Minsk: Harvest, 2007.
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.
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.
Organization of production at catering establishments, Radchenko L.A., textbook for open source software, ed. 10th, rev. And extra. – Rostov n/a: Phoenix, 2009
Organization of production and service at catering establishments. Bogusheva V.I.: Phoenix, 2011.

Additional sources:

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

Internet resources

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 rules for the preparation of various types of 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

« Tutorial in the discipline Professional aesthetics of the specialty 100106 Organization of service in the public.demo direction 100100 - Service ... "

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MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

Federal budgetary state educational institution

higher professional education......demo

Kemerovo Technological Institute of Food Industry

Secondary technical faculty

Tutorial

in the discipline "Professional aesthetics"

specialty 100106 "Organization of service in public

Demo direction 100100 - "Service"

for all forms of education of the secondary technical faculty Developed by: teacher of the department "TVET"

A.A. Efimkin Considered and approved at a meeting of the TVET department

protocol No. _ dated "" 2012

Head of the Department of TVET

Demo Kemerovo Introduction Aesthetics is the science of the most general principles of mastering the world according to the laws of beauty in everyday life labor activity of people. Whatever a person builds, constructs, or creates, he strives to give the products of his labor not only utilitarian, but also aesthetic value, he strives to make not only useful, but also beautiful things. Aesthetics contributes to the transformation of labor into a creative process, into a source of spiritual pleasure. Now it has become a habit to talk about the aesthetics of the workplace, territory, automatic lines here beauty is harmoniously combined with expediency. Bridging the historical gap between beauty and material productive labor, industrial aesthetics acts as component aesthetic science, the seriousness and purpose of which is the transformation of material

Industrial aesthetics The main sections of industrial aesthetics at the present stage are approximately the following: the aesthetics of labor processes, the aesthetics of working conditions and the aesthetics of products..........demo The aesthetics of labor processes studies the attitude of a person to various types of work, the relevant aspects of the organization of production.. ......demo Aesthetics of working conditions aims to organize working environment that it contributes to increasing productivity, maintaining good well-being..........demo Aesthetics of labor products studies the practical expediency and aesthetic perfection of goods of a wide range of goods.......demo In catering, all three sections of industrial aesthetics have place:

aesthetics of labor processes vy......demo scientific organization catering establishments. The aesthetics of working conditions is expressed in the scientific organization of labor, which aims to improve working conditions and increase productivity. The aesthetics of labor products in public catering is expressed in the preparation of dishes, serving.....demo In recent years, the appearance of public catering enterprises, both external and internal, has changed a lot. New building and design materials open wide artistic and architectural possibilities. To create an architectural image, it is important that the structures fit into the general landscape, into the natural and ..................demo Architectural appearance modern enterprises public catering places certain requirements on the solution of their interior. The interior should correspond to the type of enterprise, create convenience for visitors and good conditions for staff work. The process of nutrition is not only of physiological significance, it also reflects the spiritual and cultural needs of a person, which are manifested in certain requirements for the atmosphere of the trading floor, observance of customs and rules,

Interior in public catering enterprises The concept of “interior” should be supplemented with the concept of “psychological climate of the premises”, which can cause a feeling of peace, a feeling of joy, and can also generate negative emotions. The psychological climate is formed under the influence of various characteristics of the environment: temperature, lighting, coziness and comfort of the room, availability .................demo For catering establishments, they play a very important role and often become decisive when visitors choose this or that restaurant.........demo The unity of style in the interior is achieved by the ratio of volumetric solutions, color composition, lighting techniques and decorative elements. The mood of visitors, service, i.e., largely depends on the interior. in addition to aesthetic functions, it also performs utilitarian-functional and provides optimal conditions for maintenance..................demo All types of interiors can be divided into two groups: dynamic and sta..... demo The interiors of the first group combine the internal volume of the hall, hall, staircase, entrance and outdoor environment into a single composition (open internal volume). Such a solution is typical for restaurants located outside the city, in a forest park zone or in areas with rich architectural forms. . This type of interior is used most often for those restaurants that are located within the city limits or have in their design on............demo . In such restaurants, a gradual transition from the entrance to the hall is used. Other restaurants use a design that creates a sharp contrast between the lobby, the lobby and the hall, which gives the latter also the atmosphere.................demo positions of convenience and beauty. The most important quality psychological climate rooms is such a sign as comfort. An essential sign of comfort is the degree of isolation tog............demo It is known that visitors tend to take a seat by the window, in a niche. Therefore, the huge halls of previous years, where the person at the table seemed to be lost in space and did not always feel comfortable, are being replaced by small halls. Cozy niches are created in one large hall, boxing.......demo Conditionally means of aesthetic and psychological impact environment can be divided into visitors........demo The 1st group should include table setting, food design. To the 2nd group - compositional, space-planning and color solutions of the interior. K 3 hygienic characteristics of the hall: temperature, humidity, noise conditions, smell. To 4,5,6 - respectively, the music, the surrounding landscape and lighting. The last seventh group covers elements of the personal environment, which often become decisive when choosing a business: attentive waiters, fast

The decision of the interior is also influenced by the type of catering establishment, its capacity, location. The nature of the interior depends on the time spent by visitors in the trading floor, the form of their rest. The longer the stay of visitors in the trading floor, the more comfortable the interior should be, the higher the requirements for its artistic expression and organization of the internal space. More and more differences are observed in the nature of the interior of the main types of catering establishments: a canteen and a restaurant. The interior of the dining room is imprinted by the desire to reduce the time spent by visitors in the trading floor. This problem is solved by mechanizing the preparation and delivery of food,

An important role in the composition of the interiors of restaurant halls is played by the color of walls and ceilings, curtains on the windows. Colors are divided into warm and cold, soothing and exciting. Warm tones include red, yellow, orange and all their shades, cold tones include all shades of blue and green. A color can evoke a feeling of lightness, fun, or focus a person's attention on some subject, or

If the halls of the restaurant are facing the north or east side, then they seem to be gloomy, so they need to be “insulated”, made “sunny”. For this, the walls of the hall are painted in yellow colors: orange, yellow, reddish. When painting walls and ceilings, you must observe next rule: if the walls are painted in yellow tones, then the ceiling .................demo Psychologists have proven that the use of bright colors can create a feeling of anxiety among restaurant visitors, and the presence of only one color does not. .........demo The main tasks of color in the premises of industrial, technical, administrative and household purposes are as follows: 1) to facilitate the orientation of workers, 2) to contribute to the creation of normal psychological conditions 3) to increase architectural and artistic ........ .......demo The factors that have a certain influence on the choice of colors for the industrial interior include the characteristics of the labor process and production conditions ............demo Character labor processes at catering establishments is various. When choosing a color scheme for industrial premises where these processes are carried out, you can choose a favorable color combination that contributes to improved working conditions. In rooms where work is carried out, accompanied by periodic intense mental or physical stress (hot, confectionery shop), it is recommended to use shades of warm tones, increasing

Warm colors are recommended in cases where the pace of work is determined by the worker himself, and not by the pace. production process(blank..........demo For work that requires constant calmness and concentrated attention (calculating work), it is recommended to use warm and cold low-contrast gamut..........demo In rooms where people is located for a short time (auxiliary), it is recommended to use more saturated and varied colors that compensate for the restraint of color in industrial premises.The illumination of such premises should not be more than the illumination of the main room, so that the latter................. demo Choosing the right lighting for a restaurant hall has great importance, both for visitors to the restaurant and for its employees. Light is able to “make the room” more spacious, wider, higher, more comfortable, it can contribute to a noisy revival in the hall or set it up for a quiet conversation, located demo Lighting of halls has its own laws . If you need to serve a large number of guests at once, for example, participants in a congress, forum, festival, then turn on the full light. If visitors want to sit and relax, the lighting is not fully turned on. During the dances, colored spotlights and various illusion lighting devices can be turned on. The color of the light (its warm tones or cold) affects the appearance of illuminated objects, foods, drinks, as well as

The lighting device, like everything in the interior, should be in harmony with the architectural elements of the halls in the daytime and evening time. It is especially important to consider evening lighting. Light beautiful chandeliers are usually hung in the halls, ceiling lamps with lambs are used for low ceilings. the walls are placed with table lamps with lampshades or floor lamps are placed near the tables, which gives a room............demo The halls of the restaurant should be illuminated with both natural and artificial light. Natural light comes from two-three sides of the windows, and.........demo The hall should have a duty (during non-working, night hours), normal (during normal work) and enhanced (when serving banquets, receptions, etc.). e.........demo temperature regime in it (16180C) and relative humidity in............demo To do this, the restaurant halls are equipped with a supply and exhaust ventilation system, and the ventilation grilles facing the retail premises must be decorative...... .....demo It is very important that the operation of the ventilation system is silent. The start-up of ventilation units should be such that they can be turned on and off by the controller. both domestic and foreign production of various modifications. These air conditioners operate in the “hot-cold” mode, are practically silent, and at the same time maintain the set humidity in .................demo Modern air conditioners are small in size, good design and are installed directly in the restaurant hall bar, banquet hall by fixing..........demo In addition to mechanical ventilation of the hall, natural ventilation is used through open windows, vents, transoms, etc.......demo Currently, for the decoration of restaurant halls (entrance hall, entrance hall, banquet hall, hall), facing materials based on synthetic resins are increasingly being used. They are durable, hygienic, waterproof, resistant to chemicals, have a surface of all sorts.................demo panels, thanks to which it is possible to improve the acoustic qualities of the hall for holding a concert stage in them.............demo Suspended ceilings are now widely used. The use of soundproofing materials in false ceilings contributes to a significant (approximately 85%) reduction in the noise level in the building, and also helps to hide electrical wiring, ventilation ducts, etc............demo Basic requirements for floors in restaurants, a smooth non-slip surface, moisture resistance and abrasion resistance. Until recently, the floors in restaurants were covered with parquet, but these floors require careful maintenance. To make the parquet floor moisture resistant, it is coated with a colorless varnish or rubbed with wax. Taking into account the fact that the parquet floor is slippery, which is unsafe for the work of waiters and visitors, the main passages in the hall are covered with carpets. Currently, in many restaurants, the entire surface of the floors, with the exception of the dance floor, is covered with synthetic

In addition, other synthetic materials such as polyvinyl chloride linoleum, phenolite (tile material), asbestos resin and relin tiles are also used for flooring. All these materials have high hygienic properties and give the floors a beautiful finish............demo When designing a sales area, furniture is of great importance: tables, chairs, sideboards. Furniture should be in harmony with the general int.........demo Modern furniture is characterized by lightness, lack of decorations, hygiene. The aesthetic expressiveness of furniture is based on the conformity of the form of the functional essence of objects, the purpose of the room, on the identification of the simplicity of design and materials. Hygiene is achieved through packing.demo The shape, color and arrangement of furniture should be well combined with the architecture of the hall, its decorative decoration and colors. The design of modern furniture takes into account the dimensions and proportions of the human body. The comfort of chairs and armchairs is ensured by uniform distribution body weight on the maximum support area, the ability to change the position of the body. So that a person does not feel inconvenience, the distance from the tabletop to the seat to

The type of enterprises significantly affects the choice of table dimensions. Tables are subdivided into dining, banquet and utility tables. The relatively large size of the table is determined by the nature of the service to visitors, the need for a more complete serving, a wide range of dishes, snacks, and wines.

Tables should not be oversized. Too large tables take up a lot of space in the hall, clutter up the interior. The most convenient are square and rectangular shapes, because. it allows more economical use of the area of the trading floor, and in addition, tables of this form, if necessary, can be moved in one row.

To create maximum convenience for visitors, the restaurant should have 2, 4, 6 and local tables combined

Buffet and banquet tables are used in restaurants when servicing banquets and receptions. The height of the banquet table is slightly higher than usual 760780 mm, width 9501000 mm. Since people eat standing up at the buffet tables, their height is 1000 mm, width.............demo Sofas can be installed in the sales areas of restaurants, with the help of which the hall is divided into sections, lodges. For bar counters, pedestals are used in.........demo Arrangement of furniture depends on the configuration of retail premises, the shape and type of furniture. If tables of different shapes are used in the trading floor, then it is better to install rectangular ones near the walls, and round and square ones in the middle. Rectangular tables are more rationally placed in rows parallel to each other, square-shaped diagonal or checkerboard sofas are placed against the walls or in the center,

When arranging furniture, one should remember to create maximum convenience for visitors and staff, so great attention is paid to the width of the aisles. The main aisle in the sales area should be 2 m, secondary, between groups.......................demo clear organization o........demo Preparation of retail premises for the reception of visitors consists of cleaning the hall, arranging furniture, receiving dishes, cutlery, table linen, table setting and personal preparation of officers.......... .demo Daily cleaning of the trading floor includes ventilation of the premises, wet cleaning of floors, furniture, window sills, etc. If there are carpets on the floors in the hall, then vacuum cleaners and other mechanical equipment are used to clean them, making it easier.............demo Polishing machines, washing machines with quick drying, etc. Cleaning of commercial premises is carried out after the removal of the slope........... demo Special care is required for chandeliers, sconces, table lamps. Dust is carefully removed from them, burnt out light bulbs are replaced.

The room should be good .............demo The arrangement of dining tables and chairs depends on the artistic interior of the hall, the location of the doors, the size of the area of the hall........demo Tables are placed in straight lines or in a checkerboard pattern , forming groups of zones from them, separated from one another by main aisles with a width of at least 2 m and auxiliary aisles with a width of 1.51.2 m. Each table is placed at such a distance from the neighboring ones that it would provide free passage for visitors and waiters when fully loaded hall. You can not place tables in line with the front door. Tables, sideboards, chairs should be separated from the walls

As a rule, many restaurants install refrigerators (1 refrigerator for 34 o......demo their seats were not under the table.Armchairs are placed up to the lowered tablecloth.When using round tables, it is necessary to pay attention to the fact that the chairs are located between..............demo Waiters should come to work one hour before opening a restaurant to prepare the sales area for the start of.......demo When starting work, the waiter first of all inspects the condition of the tables in his area.When opening the shortcomings, he takes immediate measures to eliminate them (whether the tables are even, correct.. ..........demo When laying tables with tablecloths, experienced waiters use certain techniques: First, a folded tablecloth is placed on each table. yut, and then sharply lower their hands down, as if shaking. The resulting air cushion between the unfolded tablecloth and the table makes it possible to move it in any direction and carefully lay it in the desired position. When setting the table with a tablecloth, you must not wrinkle it, pull it by the corner

The corners of the tablecloth should fall against the legs of the table, closing them. The descent of the tablecloth from all sides of the table should be the same, at least 25 cm and not lower than the seat of the chair; a smaller descent gives the table an ugly look, and a larger one creates inconvenience for those sitting at the table. Before starting table setting, waiters should inspect the dishes and cutlery received from the service, paying attention to the quality

Before serving tables, it is necessary to wipe and polish dishes and cutlery, glass and crystal with a handbrake. The waiter must know the techniques of polishing. So, when polishing glasses, the leg of the glass is taken with the left hand, wrapped with a part of the towel, with the rest of the towel, the glass is rubbed inside and out with the right hand. A narrow glass for sparkling wines requires special attention, because. it is difficult to penetrate its pointed bottom. Therefore, first one end of the towel is inserted into the glass, and then the rest of it. You can not blow on a glass and use used napkins for polishing. When polishing the plates, they are wrapped around the end of the towel with the left hand, the rest of the towel is clamped with the right hand and the polisher

Polishing of forks, spoons, knives is carried out alternately. With one end of the towel in the left hand, several forks are taken, and the rest of the towel in the right hand is polished each pr... .....demo Do not put too much salt in the salt shaker, because fine table salt is easily moistened. You can add a few grains of rice. It is necessary to ensure that there are no lumps in the salt shaker, which are formed as a result of moisture absorption. Saltcellars are filled to 2/3 of the volume. Daily wipe inside with a dry cloth, and outside with a damp one.

Washing.................demo The pepper box is half filled with dry pepper only. The holes on its cover should be as small as possible. The pepper box must be closed, because. pepper exhales. Treat them the same way........... demo special care requires mustard. Great care must be taken to ensure that it does not get dirty on the outside and not overfill it. To avoid drying out, a little milk is added to the mustard. Mustard is served at the request of the visitor or when serving meat dishes. Store mustard in porcelain or glass vessels. They are washed daily, .................demo In some cases, at the request of visitors, bottles of vinegar and vegetable oil are placed on the table. Vinegar can be slightly tinted with a few drops of dry ..........demo At the request of visitors, ashtrays are served on the tables, they often get dirty and require frequent replacement. They should be cleaned with a special cloth after each service. When preparing retail premises for receiving guests, one should not forget about flowers. They should always look beautiful and fresh, complementing the interior of the enterprise.

It is advisable to put freshly cut flowers in low vases on the table. Two or three garden or wild flowers, a green twig, spikelets - that's what can

Requirements for table linen, crockery, appliances good pledge efficient operation of the restaurant. Tableware for a restaurant must be hygienic, durable, and be floor-length.............demo For better table setting, it is recommended to have service sets of up to 40 items, made at porcelain factories according to special... ......demo This crockery belongs to the group of ceramic products. Porcelain tableware is the highest quality tableware, which is distinguished by its lightness, elegance of design and pattern, considerable strength, and has a snow-white, translucent crock. With a soft blow on the edge of a porcelain product, it emits a clear p ................ demo In faience utensils, a white porous shard that can absorb moisture. It does not show through even in thin layers. With a light blow, it makes a dull sound - this is due to the high firing temperature. Compared to porcelain tableware, it has less mechanical and thermal pressure.............demo In luxury and high-class restaurants, porcelain dishes are used predominantly, in others - porcelain and earthenware. In terms of their decorative properties, the dishes should correspond to the general style of the restaurant, give an individual character. It is expedient to use..........demo The following range of tableware is used in restaurants:

To serve bread, toast, baked goods:

1. For individual service, patty plates (diameter 1 ... demo 2. For group service - bread bins, small dining plates (mm). In the absence of special bread bins, vase bread can be put on a snack plate for group service and serving tourists during f .............demo For serving cold appetizers 1. Snack plates (200 mm) - they are used in the same way as coasters for sa ....demo 2. Salad bowls square with a capacity of 240, 360, 480, 720 cm3 for salads, pickles, marinades, mushrooms from 1 to......demo 3. Caviar plates (150 mm) for pressed caviar.

4. Trays, herring trays (250, 300 mm long, 100, 150 mm wide) for serving fish gastronomy, salmon, stellate sturgeon or natural sturgeon, with ......... demo 5. Oval dishes 350400 mm long for appetizers from fish and meat gastronomy, banquet dishes (sturgeon in aspic, sous........demo 6. Round dishes (diameter 300.350 mm) for meat and vegetable appetizers, canapes and banquet dishes: turkeys, bar saddles... ....demo 7.Vases (diameter 240 mm) - on a low leg - for special salad (for at least 23 servings), as well as for fresh tomatoes, cucumbers or salads and......... .demo 8.Sauce boats (100,200 and 400 cm3) for cold sauces or sour cream from 1 to 6....demo When serving on the dining table, snack plates are pre-arranged, the rest of the dishes are used to bring appetizers from dogot.... ......demo For serving first courses 1. Bouillon cups (300 cm3) with saucers - for broths, pureed soups and soups with finely chopped products (incl.........demo 2. Dinner plates deep ie (500 cm3 diameter 240 mm) for serving soups in full portions, shallow tables are used as substitutes for them ......... demo 3. Deep plates for serving soups in half portions (300 cm3, diameter 200 mm).

Substitute - ..... demo 4. A soup bowl with lids for 4,6,8 servings is used when serving family ..... demo For serving second courses 1. Small table plates (diameter 240 mm) - for fish , meat, poultry, etc.....demo 2. Round dishes (diameter 500 mm) - more than for cold appetizers - for poultry, game, vegetable dishes, cauliflower, chicken cutlets, etc. On for these dishes, food is brought from the dispensing room and laid out on plates on the auxiliary table, which are used to serve the table before p........... demo 1. Small dessert plates (diameter 200 mm) - for pudding, porridge Guryevskaya, Suf.....demo 2. Dessert deep plates (diameter 200 mm) - for strawberries with cream and other sweets......demo For serving hot drinks 1. Tea cups (200, 250 cm3) with saucers – for tea, coffee with milk....demo 2.Tea saucers (diameter 185 mm) – larger than a patty plate – under...demo 3.Teapots for brewing (250, 400, 600 cm3) – for serving tea in the room g .... demo 4. Topping kettles (1200, 1600 cm3) for boiling water.

5. Bowls (250350 cm3) for green tea.

6. Coffee pots (800, 1000 cm3) for black coffee.

7. Cups (100 cm3) with saucers - for black coffee, oriental coffee, chocolate....demo 8. Milk jugs (200 cm3) for milk for coffee or tea.

9. Creamers (25,50,100 cm3) for 1,2 and 4 servings - for serving cream.

10. Vases - for jam, sugar.

11. Rosettes (diameter 90 mm) for honey, jam, lemon.

For serving fruits and confectionery 1. Small dessert plates (diameter 200 mm) for apples, pears, grapes, watermelon, etc. on a low leg (diameter 300 mm) for pastries and cakes circle......demo 3. Pie plates for serving confectionery.

Porcelain and faience are also used for mustard pots (with a capacity of 100 cm3), salt shakers, pepper shakers, ashtrays, cigarette boxes and wine glasses.........demo Some plates are produced in a square shape, so they take up less space. Various colors are used - blue, pink, .........demo The cutlery used in restaurants can be cupronickel or stainless steel......demo Cupronickel cutlery is used in high class and luxury restaurants when arranging banquets and gala evenings. Cupronickel cutlery and utensils have a good appearance and contribute to............demo All cutlery is divided into main (individual use), with which they eat, and auxiliary (collective use), with which cut, lay out or shift dishes from a common dish (salad bowl, dishes, vases, etc.) into t ............... demo The main ones include: snack bars, fish, canteens, dessert and fruit. ...demo A snack device (knife, fork) is served with cold dishes and snacks of all kinds and some hot snacks - fried ham, scrambled eggs, pancakes, etc. The length of the knife is approximately equal to the diameter of the snack............ .demo A fish utensil (knife, fork) is used when eating hot fish dishes.

A fish knife is blunt, reminiscent of a spatula, a fork with a shorter ..........demo Cutlery (knife, fork, spoon) is intended for first and second hot courses. The length of a table knife is approximately equal to the diameter of a dinner plate, the length of a fork and a spoon is slightly less. A tablespoon and a fork are used to transfer food from a common dish to .............. demo - pudding, mousse, compote, as well as ice cream, creams, when serving broth in a cup on a saucer, they also put a dessert spoon with dessert forks and serve a table with a knife; at n

A fruit cutlery (knife, fork) differs from a dessert one in a smaller size, a fork with two......demo A teaspoon is used when drinking tea, coffee with milk, cocoa, as well as soft-boiled eggs and in......demo coffee is used when drinking black coffee, high coffee....demo Depending on the number of seats in the sales area, there should be 2-3 sets of snack utensils, 23 sets of cutlery for second courses, dessert (mainly for banquets) -.. .........demo Auxiliary devices include a butter knife - a wide blade, curved in a semi-arc, is used for cutting and shifting butter, served in a large piece, placed on the starboard side of the pi........... ..demo Knife fork has a crescent shape with teeth at the end, designed for cutting and laying out cheese, served in a piece or sliced thin.........demo Knife is used for cutting lemons.

The lemon fork is designed for shifting lemon slices, has two sharp .....demo The two-horned fork is used to serve herring.

A sprat fork is used for shifting canned fish (sprats, sardines), it has a wide base in the form of a spatula, five prongs connected at the end with a bridge, which eliminates the possibility of f............demo Fork for crayfish - long with two prongs at the end, used when eating crayfish......demo An oyster fork is used when eating oysters. One of the three prongs (left) is more powerful and is designed to separate the pulp of the oyster.........demo ..demo A salad spoon differs from a table spoon in its larger size. The tip of a salad spoon is sometimes made in the form of three prongs, used for shifting salad from many pores...........demo Pouring spoons (ladles) - for pouring soups, sweet dishes and milk, differ ...... demo Large confectionery tongs are designed for transferring flour confectionery products, small - sugar, chocolate.......demo Nut tongs have strong, flat corrugated teeth with a recess for.....demo Ice tongs are a clip with two spatulas.

Asparagus tongs are used for shifting asparagus from the grate to a plate, they are produced complete with a grate ....... demo rectangular is designed for shifting meat and vegetables....demo Curly spatula with slots - for shifting hot fish dishes, as well as fish.....demo Curly spatulas, large and small, - for shifting pâté (small) and confectionery ( large) confectionery spatulas for shifting cakes and cakes are also needed ........... demo When serving dinner tables for serving wine and various drinks in luxury and high class restaurants, they use crystal and glassware . Crystal glassware is mainly used for banquets and receptions, while glassware is used in everyday life................demo Colored glassware has found wide application. In its manufacture, coloring substances, lustrins, are added to the glass mass, to........demo Crystal products are made of white glass, to which silver or lead is added. Crystal tableware is distinguished by high transparency, the play of light reflected in the gr...........demo Crystal tableware is a good table decoration and, having high aesthetic merits, can become an organic part of interior design....... ...demo The capacity of glasses used for serving depends on the strength of the drink:

the stronger the drink, the smaller the e.........demo

wine glasses - 35 sets, liqueur and cognac glasses 12, rhine and lafite glasses - 23, champagne glasses - 2, vodka.................demo When setting the table, glass and crystal dishes are used in restaurant in the next acc......demo glasses (volume 2530 cm3) for colored glass liquor (in the absence of cognac glasses, they can be served .......demo glasses (volume 50 cm3) are served for vodka, bitters, liqueurs.This glass can also be served for cognac, if the guests ordered it for a cold .........demo cognac glasses (with a capacity of 75250 cm3) - “tulip” type. 25 cm3, widened at the bottom and narrowed at the top, on a low stem (cognac glasses when pre-served on............demo Madeira glasses (volume 75 cm3) - for fortified and dessert wines: port wine, Madeira , sherry ...... demo Rhine wine glasses (volume 75100 cm3) - for white table wine: Tsinandali, Riesling, Gurjaani, etc. The usual color of a glass for white wine is light golden. May be greenish-gold, which emphasizes the natural color of the wine. White wine glasses are used in foreign restaurants for white wine. When white wine is poured, which is usually greenish in color, the whole glass becomes golden in color, which creates an additional effect. Such a glass is served at the table when ordering hot fish dishes

lafitte glass (volume 100120 cm3) for red table wine. Glasses can be pink......demo wine glasses (volume 250280 cm3) - for mineral and fruit waters. They can also be used ...... demo beer mugs (volume 250500 cm2) - tea glasses widened at the bottom and narrowed at the top (volume 200250 cm3) conical piles (volume 100150 cm3) for natural juices. cylindrical glasses (volume 300 cm3) for whiskey with ice and soda... demo for sweets...demo rosettes (diameter 90 mm) for jam, sugar, lemon thickened glass salad bowls for salad dressings with vinegar, vegetable oil, mustards......demo spice utensils – salt, pepper, mustard vases for fruit (diameter 200, 240, 300 mm, height up to 200 mm) - depending on the filling with fruit, 1.2.3 kg per vase. Can be colored: blue, pink, ruby, purple. On a high leg for buffet tables, on a low leg for......demo flower vase (height 1015 cm) vase (volume 300 cm3) for making biscuits and sweets – on a leg, flat vases on an average leg for cakes and.....demo Mixed drinks and cocktails are drunk from special glasses and glasses.

Metal utensils are used in the restaurant to deliver dishes from the distribution to the auxiliary table of the waiter in the hall, as well as serving certain types dishes directly on the hundred............demo When using metal utensils, protect them from sharp blows to avoid d......demo In restaurants, cupronickel and stainless steel utensils are used in the following asso. ....demo Soup bowls with lids, with a capacity of 1 to 6 servings, are designed to serve and maintain the required temperature of first courses (hot and cold).

Demo Oval-shaped rams with a lid for the second hot dishes of fish, poultry, game in sauce, as well as boiled and stewed dishes for 1,2,.........demo Round-shaped rams with a lid for 1 and 2 servings - for serving the second hot dishes of meat in sauce (beef stroganoff, cabbage rolls), as well as pilaf, pancakes, colored ..........demo Oval dishes are designed to keep hot and serve second natural fried dishes from the heat .......demo Cupronickel dishes are produced in one, two, three, four, five and ten portions (banquet) for serving groups of guests.........demo Single portion dishes are produced from stainless steel. Pashotnitsy - saucepans made of cupronickel or stainless steel, serve to serve hot, boiled, peeled eggs to the broth........demo Butchers - a single-portion oval-shaped metal dish with partitions. Bowls with only one partition (rectangular or oval) are designed to serve the main product with one garnish, and with two partitions - with...............demo Bucket for cooling champagne and others sparkling wines, mineral water, soft and carbonated drinks, vodka and serving them to the table are made of cupronickel, with two handles in the form of rings, its capacity is up to 5 liters. The bucket has a special stand, the height of which is equal to .................demo Taganchiki - made of stainless steel with a device for glowing coals, as well as frying pans are used for serving rustic steak and some others. ..........demo Gravy cups made of cupronickel and stainless steel for serving hot sauces are made in single and double portions, used for serving hot and cold sauces (polish sauce, root mayonnaise sauce........ ....demo Portioned frying pans for 1 and 6 servings are shallow pans with low sides and two handles made of stainless steel or cupronickel. this utensil for cooking hot snacks or dishes (Gruzinski hodgepodge, meatballs in tomato, kidneys in

Cocottes - small saucepans (with a capacity of 75-100 cm3) with one long handle, serve for serving hot snacks (poultry and game juliennes, mushrooms under sour cream..........demo Kokilniki - small metal shells on a stand, made as a whole are intended for baking and serving hot fish appetizers (pike perch with milk sauce, oysters, mussels baked in white wine............demo Turks - (with a capacity of 125 and 250 cm3) from cupronickel and aluminum, used for preparing and serving coffee .......demo Coffee pots - (volume 500-1500 cm3) are used for group service, for serving in hotel rooms. ........demo Creamers - (with a capacity of 50-200 cm3) and milk jugs (200-500 cm3) are used to supply milk and cream to hot dishes. serving dessert dishes (ice cream, cream, jelly, mousse) on high and on the bottom......demo Cupronickel caviar bowls have an inserted crystal socket and produce one, two and four of them.......demo Metal trays are produced in large, medium and small sizes.

Large trays measuring 50 x 50 cm or round ones with a diameter of 50 cm are designed for serving dishes and utensils by waiters. Medium trays measuring 35 x 25 cm or 30 x 30 cm - for serving dishes on..........demo Grids for serving asparagus - produced in cupronickel, they have a rectangular concave shape and black.. .....demo The table linen used in restaurants is mainly tablecloths and napkins. In addition, towels and towels are used. Table linen is made from linen fabrics with high strength. Tablecloths are available in the following sizes: width..............demo length from 135 to 280 cm. produces tablecloths with a width of 173 and 140 cm. Tablecloths of the required dimensions are sewn from this fabric.

Individual tablecloths have standard sizes 173 x 250, 173 x 173, 140 x 140, 140 x 170 cm. side from 35 to 62 cm.

For tea and coffee tables, colored tablecloths 173x173 cm are produced, tea napkins are used according to the color and pattern of tablecloths ranging in size from 30x30.........demo In restaurants where tables with beautiful wood texture are installed, as well as hygienic coatings, they put an individual napkin of yellow, red and..........demo other colors sized 50-35 cm, which are replaced after the end of the service....demo During the service, the waiters use a handbrake measuring 35 x 80 cm.

The handbrake, folded in half and placed on the crook of the left hand, shows that the waiter is ready to serve. The handbrake folded in four is used when under............demo Towels are used from 1 to 2 m in length with a width of 40 cm, they can be used to wipe dishes, hands or.......demo Table setting is the final stage of preparing the trading floor for the reception of visitors. Preliminary table setting complements the interior of the restaurant hall, speeds up the process of serving visitors. The form of serving depends on the class of the enterprise, the method and time of service. In the morning and lunch time, the minimum serving is applied, in the evening..................demo Table setting must meet the following requirements: correspond to the type of service - breakfast, lunch, dinner correspond to the menu of served snacks , dishes and drinks to be aesthetic - to be combined with the shape of the table, the color of the tablecloth and napkins (with the shape of their folding) and with the general interior of the hall to reflect the national identity and thematic focus of the enterprise of the hall, etc., all serving items should be placed in a

Beautiful, stylish crockery, high-quality cutlery, table linen decorate the table and the entire hall, create a solemn festive atmosphere, comfort and, to a certain extent, help. serving with cutlery serving with glass (crystal) dishes laying out napkins arranging cutlery for spices, vases..........demo Tablecloths are laid out on tables one at a time, rolled up. Having unfolded it on the table and taking the edges of one of the sides with both hands, the tablecloth is raised, and then the hands are sharply lowered down, as if shaking. The air cushion formed between the table and the unfolded tablecloth makes it possible to move it in any direction and carefully lay it in the desired position so that its central folds (longitudinal and transverse) lie strictly in the center of the table, and the ends hang down evenly from all sides by 25- 35 cm. A lower hanging tablecloth interferes with seated guests, and a smaller one is unaesthetic. The corners of the tablecloths should fall strictly against

When laying a table with a tablecloth, it must not be wrinkled, pulled by the corners and pinched.....demo If a rectangular table needs to be covered with two tablecloths, then the first of them is laid on the side opposite from the main entrance to the hall, or the main passage in it. On the second, upper tablecloth, the edge is tucked inward so that a straight, even line forms. Utility tables also cover the tablecloth...........demo If the tablecloth needs to be changed during maintenance, it must be done discreetly and the table top must not be exposed. They do it like this. First, the waiter prepares the table: for this, he removes the dishes from the table to the auxiliary table or sideboard, after which he pulls the used tablecloth from the end of the table towards himself so that the opposite side of the tablecloth covers the table top, but does not hang down. If the table is against the wall, it is moved away. Then a clean tablecloth is prepared on the sideboard and unfolded so that it remains folded four times (twice and twice more in parallel). The center of the tablecloth and the two free edges should

The waiter takes the prepared tablecloth with both hands at an equal distance from its center along the width of the table. With his thumbs and forefingers, he grabs the top edge of the tablecloth, and with the rest of his fingers he supports the bottom edge and middle. Holding the tablecloth in this form in his hands (sanitary rules prohibit putting it on a used one), the waiter approaches the table and waves his arms up and forward so that the entire tablecloth opens and begins to fall over the opposite end of the table (with his thumb and forefinger he keeps holding top edge). After the tablecloth opened and began to fall over the opposite end of the table, the waiter quickly puts his hands on the table top, grabs the used tablecloth with his freed three fingers and makes a quick movement towards himself. At the same time, he removes the lower (used) tablecloth, and puts the upper (clean) one in its place.

This happens at the same time, as the waiter d

A clean tablecloth, if necessary, he slightly corrects, and takes away the used one and puts it in the bottom drawer of the sideboard. This method is convenient when replacing a tablecloth for four...........demo When serving, a small dinner plate is placed on a table covered with a tablecloth strictly opposite each chair (armchair) so that the distance from the edge of the table to the edge of the plate is 2 cm The emblem on the plate should be on the opposite from to............demo When serving a banquet on a small dinner plate, put the diner strictly in the center or combining the edges of the plates closest to the sitting one. At the same time, it is advisable to lay a napkin between them, but so that it does not .............demo Then, at a distance of 5-10 cm to the left of the side of a small table plate, a pie plate is placed, while their centers should match and be on the same line, parallel............demo When serving a banquet table, the pie plate can be positioned so that the far edges of the plate are in line with the small dinner plate. During everyday service, a small table plate is excluded from the serving, and the table begins to be served with the arrangement of snack plates, observing the same rules as when placing plates.................demo When setting the table with plates the waiter takes a pile (8-10 pieces) of each type of plates separately and a handbrake (napkin) on the left hand, and with the right hand .........demo Each plate must be taken with the thumb and forefinger, stretched in one direction along the side , and support it with the rest of your fingers.

When setting the table with small dining and snack plates, the waiter moves along the table from right to left, and with patties from left to right. It is more convenient to arrange pie plates with your left hand, holding the handbrake with a stack

Before serving, all cutlery is inspected, wiped, polished to a shine with a napkin and laid out on a tray covered with a napkin or a shallow table. a plate, and a tablespoon if the first course is ordered for lunch. In this case, the spoon is placed with the concave side up between the diner.............demo To the left of the plate, the forks are laid out with the prongs up, placing them in the direction from right to left: canteen, fish, diner. The distance between the plate and the cutlery, as well as between the cutlery itself, should be 0.5 cm. All cutlery must be placed strictly parallel to each other and perpendicular to the edge of the table. The distance between the ends of the handles of the cutlery and the edge of the table is the same as....demo The number and name of the cutlery used for serving is determined based on the menu. So, for example, if the menu provides only cold appetizers, then the serving consists of appetizers; if the menu includes cold appetizers and second hot meat dishes, then the table is served with snack and table knives and forks. The menu consists of appetizers, two second hot dishes of fish and meat, the table is served by snack bars, fish and

According to the menu, consisting of appetizers, soup and two second hot courses - fish and meat, the table is served, respectively, with snack utensils, a tablespoon, fish and tableware, etc............demo Dessert utensils when serving tables are laid out in front of a small dinner plate in the following order: knife, fork, dessert spoon. In all cases, the fork is placed with the handle to the left, and the dessert spoon and but............. demo A dessert set consisting of a spoon, knife and fork, depending on the dessert, is used in whole or in part when serving. For example, most often with one sweet dish for dessert, the table is served only with a dessert spoon, less often, if there are fruits or some confectionery in the dessert, dessert or f.................. .demo There is a "fan" arrangement of dessert cutlery: the fork is placed on the table first, the tip of the knife is placed on the fork tines, and the dessert spoon is placed on top. With this arrangement, each of the items of the dessert device at the right time will be on the edge and at it .............. demo The waiter, taking a tray or plate with prepared devices in the palm of his left hand, with his right hand first lays out knives and spoons. Then he shifts the tray or plate to the palm of his right hand and lays out the forks with his left hand. When unfolding knives and spoons, the waiter moves along the table from right to left, and when unfolding ..............demo Table setting with glass (crystal) dishes , depends on the assortment ordered by visitors.......demo When ordering a non-alcoholic drink (mineral or fruit water), the waiter puts the glass on the table in the center behind the plate or moves it to the right until the line of intersection of the upper edge of the plate with the conc..... .......demo The order of arrangement of glasses and glasses should correspond to the order of serving dishes. So, glasses are arranged from right to left in the same sequence as the intended serving of wines, i.e. a glass of vodka is placed when serving appetizers madeira for first courses rhine wine for fish dishes lafite for hot meat dishes a glass of champagne - for dessert sweet dishes, fruit fouj..................demo How as a rule, the wine glass is always placed first opposite the tip of the table knife at a distance of 4-5 cm. Glasses, glasses are placed to the right of the wine glass at an angle of 45 ° to..........demo If you need to put 4-5 glasses, as, for example, when serving banquets, they are placed in two rows as follows ........ demo - glasses are placed in the first row lower than in the second row, except for the glass, which is always in the first row. .....demo - in the second row, glasses and glasses are placed between the glasses of the first row - more than three types of glass are not placed in one row, all other (higher) ones are placed in ......demo Table setting with glass (crystal ) are performed from a tray or from hands, while wine glasses, glasses and glasses should be taken only by the legs, and not by the edges or .........demo The first method. Polished wine glasses, glasses and glasses (each type separately) are placed on trays covered with a napkin (preferably upside down). The waiter holds a tray with dishes in the palm of his left hand and, moving along the table, takes a wine glass or glass (glass) with his right hand and puts it on the right in the designated place (serviro.................demo Method 2. With a small amount of glass, the waiter takes wine glasses or other types of glass between the fingers of his left hand (the hand is turned palm up), and with his right hand he takes each glass (glass, glasses) in turn and a hundred.......... ..demo Serving is completed by laying out napkins, after which they put on the table devices with spices and ashtrays.Spices (salt and pepper) during normal serving are placed along the axis of the table, in the center, when serving banquets - in pairs opposite the patty plate, through the device, moreover, salt is placed with a lion................demo A napkin is an obligatory table setting item.A linen napkin should be well ironed and painted.......demo Linen napkins should not be too strong starched, because a semi-soft cloth is more convenient to use.There are many ways to fold iya, but all of them must meet the same requirement, so that the napkins can be conveniently and simply rolled up, and when unfolded they are not .............. demo When setting the table for breakfast or dinner, they use it as as a rule, just folded napkins, and for serving in the evening or on special occasions, more complex forms of folding napkins are used. With mass service of visitors - congress, symposium, etc. - the table is served with paper napkins, which are beautifully folded in 10-12 pieces, placed in vases (napkin holders) and put on the table at the rate of one vase for 4-6 people. Paper napkins should not be cut into pieces and then put into vases. Flowers serve as a wonderful table decoration. For this purpose, both fresh flowers and artificial ones in the form of small ikibanas are used.

If fresh flowers are used, then they should be fresh, not very smelling, and put them in low

The word "serving" in French servir means, on the one hand, preparing the table for breakfast, lunch, dinner, tea, i.e. arrangement of dishes in a certain order, and on the other hand, the totality of items (dishes, table linen) is intended............demo Table setting is a creative process, it is multivariate and depends on the class of the restaurant, its sp......demo depending on the type and nature of the service (breakfast, lunch, dinner, jar ...... demo For breakfast (for example, serving tourists), the table setting includes a pie plate, snack utensils and a linen napkin. A coffee or tea pair is placed on the table , a coffee or teaspoon is placed on a saucer.Coffee or tea is brought to the table in teapots or coffee pots, after which a hot drink is poured.................demo Depending from the proposed menu can be served a butter knife, diner th plate. The appetizer plate may not be placed on the table during preliminary serving, because the breakfast dishes are served already laid on the appropriate plates (the appetizer or dish is brought to the salad.................demo Preliminary table setting in daytime (lunch) includes a pie plate, cutlery with a spoon, wine glasses and napkins.If visitors order..........demo snack, then the serving also includes a snack plate and a snack device (knife.. ...demo Preliminary table setting for dinner should be more solemn, festive.In the evening, restaurant guests usually order an appetizer, a second hot course and drinks.Therefore, as a rule, preliminary table setting for dinner consists of snack and pie plates, snack bars and canteens. appliances (knives, forks), wine glasses (glasses) and beautifully folded

For preliminary table setting, they also use spice devices, vases with ..... demo The waiter, having accepted the order from the visitor, quickly checks the compliance of the preliminary table setting with the accepted order, replenishes the serving with missing items, ........... demo When taking an order, the waiter should stand near the guest, if possible on the right side of him, without touching the table, chair (armchair), without leaning close to the guests. The menu is offered open, on the first page on the left, with the left hand.

If several people are sitting at the table with one company, the menu is served.................demo When meeting visitors, taking orders and serving, the waiter must follow the accepted rules of etiquette. So, if there is a woman among the guests, you should help her take a seat at the table, substitute a chair. The menu is suggested first..........demo After waiting a few minutes to the side, you should politely ask her if she needs help choosing a menu. If guests ask for advice on which dish to choose, the waiter should immediately, readily, come to their aid, trying to take into account the tastes of visitors. If the guest does not express a desire to be helped, the waiter is advised to wait patiently. If a guest asks the waiter: “What is delicious today?” - you should never answer: "We have everything delicious." When recommending a particular dish to a visitor, the waiter must competently tell about its taste and cooking features. After receiving an order for culinary dishes, the waiter takes an order for wine products, but at the same time he must be ready to help guests in choosing wines for cold appetizers and

The waiter needs to know in detail not only the assortment of wines in the buffet (bar), but also their quality, features and, in particular, skillfully recommend certain wines in combination with the order...........demo If visitors, sitting at the tables, they have a long conversation, the waiter can, without waiting for the end of the conversation, ask: “May I take an order?”. An order from a visitor can be taken by a waiter, a team leader of waiters, and from large companies or groups - by the head waiter. The order fits into the notebook of accounts in two copies, carbon copy. Orders should be taken very carefully to prevent misunderstandings. After accepting the order, it must be repeated to the guest for verification, to clarify the time

If several visitors are sitting at the table separately, the waiter must approach each of them and open a separate.......demo After the order is completed, in addition to wine, offer fruit or mineral.....demo If two or more came visitors, they can be recommended snacks at the rate of half a serving per guest - for example, one serving of caviar, salad, semen.........demo the waiter receives dishes for cold appetizers in the service room and makes an order. Then he goes to hot shop and orders hot meals. And only after that he breaks checks on the cash machine to receive buffet products. Usually, when ordering second courses (hot), the waiter makes an order for dessert dishes in order for the chefs to prepare the necessary products or semi-finished products. Then, at the right moment for serving, their preparation will take

When receiving ordered dishes from the kitchen, the waiter must pay attention to their design, temperature, etc. If, when serving him identical dishes, he sees that one is good and the other is poorly decorated, or one of the dishes seems smaller in volume or weight, the waiter should not accept them. It is necessary to call the head waiter or production manager and correct the shortcomings. It is forbidden to accept from the distributor carelessly designed, burnt

Upon receipt of drinks, fruits and other products from the buffet, the waiter pays attention to their order according to the name, the completeness of the assortment..........demo to the cleanliness of the outer part of the bottles (drinks must be prepared for ....demo for the integrity of the factory capping and the labels with the restaurant's stamp, check if there is any sediment in the bottles, if the apples are washed and dried well, ......... demo - 50-100 g of drink in a glass When receiving alcoholic and non-alcoholic drinks, the waiter should pay attention to the pace..............demo The products received in the buffet are transferred to the hall on a tray covered with sa.. ..demo The waiter first of all serves mineral and fruit water, for which he uncorks the bottles on the auxiliary table (sideboard), wipes the neck with a napkin and, with the permission of the guests, pours the drink into glasses (the first service.......... ...demo The waiter should stand on the right side of a guest, holding a bottle in his right hand so that its label is facing.......demo After drinks, the waiter receives and serves successively cold appetizers, hot appetizers, soups, main hot dishes, and s....... .demo When receiving hot appetizers, the waiter pays attention to the cleanliness of the dishes, the presence of papillots on the handles of cocotte makers and napkins on the handles of chillers or handles of portioned frying pans folded in a triangle. This is necessary to protect the guest's left hand from burns, which he holds while eating........demo When receiving soups, the waiter must:

put on a tray covered with a napkin, a stack of heated deep plates (plates are heated in heating cabinets or mobile electric cassettes), next to a stack of plates, put a bowl of soup covered with a lid, a gravy boat or a socket with sour cream and herbs, otp ...... .........demo pay attention to the cleanliness of the dishes, the temperature of the soup (for hot soups 65-70°C, for cold soups 8-15°C), the presence of sour cream and greens, served separately...... ... demo Side dishes and sauces can be sold separately from the main product; hot side dishes - in metal dishes, and cold - in ........ demo When receiving hot second courses, the waiter must: put a stack of warmed small (canteen) dishes on the tray using the handbrake. ...demo give the brand (or cook) a check for the amount received of products, pay attention to the correspondence of the number of servings to the order, appearance, design of the dish, cleanliness of the dishes, temperature of the dish........demo Put the dishes on the tray using the handbrake and deliver them to the hall on the auxiliary table. .....demo When receiving sweet dishes, special attention is paid to dishes served in glass, crystal dishes, so that there is no sk.........demo Intervals between the receipt and delivery of different dishes are set by the waiter and the visitor , by agreement.......demo As a rule, lunch starts with snacks. The diagram shows the sequence options under......demo The assortment of cold appetizers is extremely diverse, and they can be divided into cold appetizers......demo Beautifully presented dishes with cold appetizers, using fresh vegetables (herbs, parsley, dill, lettuce) and other fresh and canned vegetables and fruits diversify and fortify the diet, during............demo Cold appetizers, as well as other dishes, are served at the table in the order prescribed by the law. .....demo If a guest ordered several appetizers and dishes, and the order also includes butter and fresh vegetables, then the butter and vegetables should be served immediately and left on the table until the end of the meal, they must be removed from the table (with the consent of guests) before serving dessert. So, for example, the guest ordered granular caviar, salmon with lemon, fresh vegetables and butter. The order is served in the following sequence: granular caviar, butter, o

During everyday service, all cold dishes served with a side dish and salads are placed on the left side of the guest, and cold dishes without a side dish (cheese, sausage) or with a small amount of side dish (herring or sprat with onions), jellied or stuffed dishes, salted fish and fish g................demo Figure 1– Scheme. Options for serving lunch It should be remembered that you can not put a salad bowl or a snack tray in front of the guest, since it is not customary to eat from them. Snacks are eaten on a snack plate, having shifted the snacks with a device for unfolding from bacon............demo A gravy boat with sauce is served on a patty plate covered with a carved paper napkin (so that the gravy boat does not slip). The waiter, taking a plate with a gravy boat in his left hand, approaches the guest from the left side and puts it to his left so that the handle of the gravy boat is turned to the left, and the handle of the teaspoon placed in the plate for translation......... .........demo All dishes that are placed on the left side of the guest are served by the waiter with the left hand, and on the right side of the guest - pr.......demo Cold snacks are brought on a tray along with cutlery , which should be used, and put on the utility table. If fish is ordered, a snack knife and fork is required, not a fish ...........demo The waiter puts cutlery in the appetizer dishes. Then, with the permission of the guests, he serves snacks on the dining table. At the same time, it must be remembered that appetizers in tall dishes are placed closer to the center of the table, and in lower ones (for example, on trays) - ...............demo Salads, caviar bowls, gravy boats are placed on pie plate. If several types of snacks are ordered, they are put on the table in the same dish in which they were brought.

When ordering a large number of a variety of snacks, two or three types are put on the table, and the rest are laid out on snack plates and served to visitors in p.................demo Before serving snacks in restaurants, bread is placed on the table in bread bins . When serving foreign tourists - freshly toasted toasts are placed wrapped in a napkin so that they do not cool down, on spa............demo There is an established order of the sequence of serving snacks.

First, caviar and fish snacks are served (lightly salted, boiled, aspic fish, marinated, etc.). Then fish salads and finally meat appetizers: ham, tongue, pâté, poultry, meats and vegetables..................demo in kind laid in a salad bowl with food ice. ..........demo When serving hot snacks (in portioned pans), they are placed on warmed snack plates covered with paper napkins so that the pans.........demo If the order menu contains fish and meat appetizers, then after fish appetizers the waiter is obliged to replace the snack plate........demo Most hot appetizers are served and eaten in the same dishes in which they were cooked: in mouldboards, portioned pans. Therefore, they are put directly when serving............demo Soups are hot and cold. According to the method of preparation, there are clear soups (broths), dressing soups (shchi, borscht, saltwort, etc.), and puree-like soups (cauliflower soup, from ku...........demo. A separate group is made up of fruit and berry soups. All soups are served hot, except for soups based on bread kvass, beetroot broths and.....demo The soups brought into the hall in bowls are poured by the waiter on the auxiliary table with the help of a pouring spoon into porcelain plates, broths, soup puree into broth cups...... ......demo Deep plates and cups should be heated to a temperature of 65-70°C.

Soups are poured into the following ...... demo The waiter removes the lid from the soup bowl with a handbrake and puts it with the outer side down so as not to stain the napkin or a specially prepared small table plate. Then he takes a heated deep plate (dining room) and puts it on a shallow dining room. At the same time, the pouring spoon is kept as close to the plate as possible so as not to spill the soup, and the deep plate should be flush with the bowl. When bottling, the soup is not shaken, but the fat and sour cream are evenly distributed on the surface, if the first dish is seasoned with it, then the thick part of the soup is put and after

When serving, a spoon, if it has not been placed on the table in advance, is served on a substitute plate. Broths and clear soups are served in bouillon cups, which are usually filled at the factory. The cup should be placed on the saucer with the handle to the left. The spoon is placed on a saucer or on the table, to the right of the guest. The broth is served with croutons, a pie or profiteroles on a pie plate, which is placed to the left of the cup with broth. You can offer an egg (hard-boiled or

Side dishes such as eggs, baked rice, meatballs, cauliflower or Brussels sprouts, scrambled eggs, vermicelli, dumplings, etc., are put in clear soups..........demo When serving dressing soups, there are some peculiarities. So, for daily cabbage soup, sour cream is served separately in a gravy boat. Moscow borscht is served with a cheesecake or a piece of krupenik on a pie plate, and with Ukrainian borscht - donuts in garlic sauce. Meat in dressing soups is served sliced................demo For some cold soups, for example, botvinia, okroshka, in a salad bowl, food ice is served, chopped with small pieces.......demo Fruit and berry soups are also served in bowls.

Some soups are served in clay pots - daily cabbage soup, piti soup, saltwort, stews, etc., in which they were prepared. If the guest wishes to eat soup from the pot, the waiter puts the pot on a snack plate covered with a paper napkin, puts a wooden tablespoon on the edge of the plate, takes the plate in his right hand, approaches the guest from the right side, and places it in front of him, takes the spoon and puts next to the plate on the right, and from

If a guest wants to eat soup from a plate, the waiter pours the soup on the auxiliary table......demo The range of second courses offered to visitors is very diverse. These are dishes from fish, meat, game, poultry, vegetables, eggs, t.........demo There is a common order for serving second courses: first, fish (boiled and stewed fish, fried and baked). Then meat and poultry and game dishes, then vegetables, legumes, cereals, flour, .............demo knives and forks. It is advisable to put a saucer for bones next to the patty plate. Before preparing a dish from live fish, follow its trail ............... demo .) - cupronickel dishes for stews in sauce (eg stews) - round rams or earthenware............demo Poultry and game are served on dishes. Shish kebab - on a skewer, fish fried on a spit, fish cooked whole, roast pig and goose are served on an oval dish. Shish kebab or fish fried on a spit is removed with a special two-horned fork, holding a skewer or skewer at a slight inclination in relation to the plate, on a utility table.................demo Boiled vegetables are served in cupronickel round dishes, served separately with cream.....demo Roasted vegetables are served in the pans in which they were cooked.

If the vegetables are served as an independent dish, and not as a side dish, a table fork is used as a device - it is placed on the right side of the main container............demo If a vegetable dish contains any product that requires cutting, to the appliance, add ...... demo Having received a ready-made main dish at the distribution, it is brought to the table along with warmed plates and devices for layout and placed on a utility table. Then the waiter shows it to the guests and, after their permission, using the devices intended for this, lays out the dishes on plates and ............... demo First, the main product is transferred to a small plate located to the left of the dish , then garni......demo Garnish is taken with a spoon with the right hand, helped with a fork, which is in the lion....demo Sauce is taken with a spoon and poured over the main product completely or partially, on the side. A plate of food is served with pr........demo Some dishes (chicken "tabaka", crayfish, asparagus, etc.) are eaten with the hands, after which the waiter must serve a bowl of warm water to rinse the fingers, into which the pieces are dipped lemon or rose petals. At the same time, the waiter gives a napkin for wiping fingers, and...............demo Sometimes, during group service, the waiter surrounds the guests with a dish that they put for themselves (a plate should be placed in front of each guest). Guests are served with dishes only on the left side, holding the dish in their left hand on a napkin. At the request of the guest, the dish can be put on ........ demo When laying out the dish, the waiter must know and be able to do the following:

the fork is placed between the thumb and forefinger, the spoon between the index and middle fingers of the right hand, giving them the shape of tongs, the bend of the horns of the fork should be under the recess of the spoon. The ends of the handles of the spoon and fork should rest against the palm, they are supported by the ring finger and little finger. The handle of the spoon is held with a bent middle finger in the middle. The middle of the fork handle is held between the tips of the thumb and forefinger, with which the fork is freely moved relative to the spoon to the right and

To serve some products, as well as to quickly shift a large number of products, the spoon and fork are held in the same plane, forming a wide spatula. Two forks are used to lay out dishes such as steak with egg. They are held in one hand also at the same level.................demo Before serving the dessert, the used dishes, bread, ....demo are removed from the table. Sweet dishes are the final part of the breakfast, lunch or dinner. They have a pleasant taste, aroma, delicate texture. As a rule, they are rich in proteins, fats, and some of them contain significant k.............demo The assortment of sweet dishes is very diverse. These are kissels, compotes, jelly, mousses, various puddings, baked......demo served cold, and some of them - hot (Guryev porridge, pudding, su.......demo The temperature of cold sweet dishes when serving should be 8-10 °, and hot -....demo sweet dishes are released from the kitchen already portioned into individual dishes - bowls or glass vases (fruit salad, compotes, jelly, jelly, mousses, ice cream, etc.) They are placed on a pie plate, pre-coated with a paper napkin, on which they put a dessert or tea spoon with the handle to the right, the waiter approaches the guest from the right side and puts it in front of him

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Aesthetics is a science that studies the general laws of aesthetic knowledge and transformation. The methodological basis of Marxist-Leninist aesthetics is dialectical and historical materialism. In recent years, such a field of aesthetics as the aesthetics of labor and production, which considers and solves the issues of industrial and technical aesthetics in the interests of improving the organization of labor and production in modern conditions, has received great development.

The beauty of the labor process, the conditions in which it is carried out, as well as its results, the beauty of a working person, constitutes the content of industrial aesthetics. Therefore, it helps to create the most favorable working conditions, improve the economic performance of enterprises and increase labor productivity.

Specialists in industrial and technical aesthetics pay a lot of attention to the coloring of walls in the workshops of industrial enterprises, the illumination of workplaces, the shape, design and color of machine tools and working tools, the “melodies” of industrial noise.

Meeting the requirements of industrial and technical aesthetics, creating optimal working conditions for service personnel are of the same great importance in public catering establishments, helping to create a cozy, beautiful environment for visitors and maintain the health of employees.

In this regard, the search for the best solutions in the construction of buildings for public catering establishments, the creation of interiors for restaurants, cafes, canteens, the organization of jobs, the placement of equipment, the development by artists of new types of furniture and utensils, etc. are of great importance. Aesthetic requirements, except for

functional, technological, economic, must be considered when choosing a restaurant interior solution. Tastefully decorated interior, providing comfort and good mood for visitors, contributes to the education of people's aesthetic taste.

Facilitation and improvement of working conditions forms an aesthetic attitude to work. A truly aesthetic relation of man to labor is possible only in a socialist society, where the exploitation of man by man has been abolished and the principle of distributing material goods according to work is implemented.

When a person loves his work, sees his vocation in it, realizes its social value, he receives aesthetic pleasure. The work of catering workers, like the work of other service workers, has its own specifics - everyday communication with people. The work of restaurant, cafe, canteen workers will only bring them aesthetic pleasure if it receives approval, recognition from visitors, and brings joy to people.

The aesthetics of the work of public catering workers is inextricably linked with ethics, with the moral and ethical norms of the Soviet community. Aesthetic education of waiters and other service workers is manifested in their behavior, habits, manner of communicating with people, that is, in observing certain norms and rules of etiquette, in the aesthetics of behavior. In the aesthetics of behavior, there are two sides - moral and ethical and aesthetic.

The ethical side of the behavior of the waiter is decisive for the visitor's assessment of the work of the restaurant. Impeccable courtesy, sense of tact, respect for the visitor are indispensable requirements for a person who has chosen the profession of a waiter for himself. No less important, of course, is the elegance of movements, smartness, accuracy, beautiful posture, rhythmic gait.

A modern public catering enterprise, with its entire environment, the nature of the relationship that develops between visitors and service personnel, should play an important role in the aesthetic education of the population.

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 activities aimed at the formation of aesthetic and functional qualities subject environment In a 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. A high culture of design in interior design of modern hospitality industry enterprises is associated with 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), Modern, Minimalism, Hi-Tech, Ethnic, Country, Eco-style, as well as Fogue - 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 originated in the middle of the 12th 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 engraving.

Russian Empire is more calm, lyrical and less lush. Distinctive features - elegant stucco molding on the ceilings and 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 walls, 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 the individual characteristics of each individual enterprise and depending on its location, destination, nature of the 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, designers attach great importance to colors, lighting, panels, stained-glass windows, embossing, and 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, treated 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. Special attention should be given 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 tree (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 must not only be of 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.

Achieving a high corporate identity in the design of a restaurant 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.

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Type of study work	Watch volume

Mandatory classroom teaching 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 of situational problems according to given conditions
Independent work on the implementation of calculation tasks under specified conditions
Final certification in the form: offset

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 the design of 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:

Methodological development on the topic: educational and methodological material on the discipline "Aesthetics and design in the design of culinary and confectionery products." Organization of banquet-tea. Ways to serve tea Calculation of the need for table linen, crockery, cutlery, based on

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Calculation of the required area of ​​​​the premises for a banquet-tea.

To determine the area required for a tea banquet, it is necessary to know the area norm per visitor, which depends on whether a banquet is held with seating at the table or it is a buffet banquet, as well as the number of visitors.

We accept that a tea banquet is a banquet with partial waiter service, with seating at the table.

The area of ​​the premises required for holding a tea banquet is calculated by the formula:

, where

S of the premises - the area of ​​​​the premises necessary for holding a banquet-tea;

n is the norm of the area per visitor, we take equal to 1m 2;

Q - number of visitors

S rooms \u003d 1 * 20 \u003d 20 m 2

The required area of ​​the premises for holding a banquet-tea is 20 m 2 .

To determine the required length of tables, you need to know: the shape of the tables, in how many lines the guests will be seated. We accept guests seating at a common rectangular table, guests will be seated in 2 lines.

Calculation of the required table length is made according to the formula:

,

where L calc - the required length of the table for a banquet;

Q - number of guests;

n table length - the norm of the table length per visitor (for a banquet with partial waiter service, we take n = 0.6), m

L calc \u003d 0.6 * 20/2 \u003d 6 m

For organizing a banquet, we accept tables:

6-seater (2100CH1200CH850) - 2 pcs.;

4-seater (900CH1200CH850) - 2 pcs.;

The number of chairs should correspond to the number of invited guests, so the number of chairs Q chair = 20. Suitable chairs with a back for dining tables should have a seat height of 42-45 cm, a depth of 48 to 55 cm, a width of about 60 cm

Placement of guests at the table will be carried out in accordance with Figure 1.

Figure 1. - Scheme of seating guests at the table

Calculation of the need for table linen, crockery, cutlery, based on the compiled menu .

To serve the tea table, colored linen tablecloths in soft pastel colors are used. The number of tablecloths is calculated by the formula:

Q ramp = Q table * 1.1

where Q slope - the number of tablecloths required for a banquet;

Q table - number of tables;

1.1 - coefficient taking into account the supply of tablecloths for descents.

Napkins should be in harmony with the tablecloth in color and material. The size of the napkins can be (mm) 400x400, 460x460, 600x600.

The number of napkins needed is calculated by the formula:

Q salf \u003d Q part * 1.1, (2.3.2)

where Q salf - the required number of linen napkins for serving a banquet;

Q part - the number of guests at the banquet;

1.1 - coefficient taking into account a 10% supply of napkins;

Wiping towels are used for wiping and polishing dishes and cutlery. Towel size (1000-2000) ×400 mm. The number of towels is calculated by the formula:

Q floor \u003d Q official * 2,

where Q floor - the required number of cleaning towels;

Q officers - the number of waiters serving the banquet;

2 - coefficient taking into account the required number of towels per waiter;

The number of handbrakes is calculated by the formula: Q manual = Q official * 4

Handbrakes are used by waiters to serve dishes, with dimensions of 35x85.

Q manual - the number of handbrakes

Q officers - the number of waiters,

4 - the number of handbrakes given to each waiter for serving a banquet

The amount of linen required for the banquet is issued in the form of an application to the linen room.

REQUEST

for table linen for banquet-tea for 20 people

When organizing a tea banquet, utensils are necessary for the individual serving of a seat of a banquet participant, as well as for taking out dishes and portioning them.

The dishes required for serving are calculated by the formula:

Q dishes \u003d Q participants * 1.1,

where Q utensils - the number of a particular type of utensils needed to organize a tea banquet;

Q participants - the number of participants in the banquet-tea;

1.1 - safety factor;

For individual serving:

1. Tea pair (cup and saucer) 20 * 1.1 = 22

2. Teaspoon 20 * 1.1 = 22

3. Dessert plate 20 * 1.1 = 22

4. Dessert fork 20* 1.1 = 22

5. Dessert spoon 20 * 1.1 = 22

6. Lafitte glass 20 * 1.1 = 22

7. Rhein wine glass 20 * 1.1 = 22

8. Glass of liqueur 20 * 1.1 = 22

Quantity, pcs.

Confectionery spatula for pastries and cake

Scheme of individual table setting

1 - dessert fork, 2 - dessert plate, 3 - napkin, 4 - dessert spoon, 5 - lafite glass, 6 - Rhine wine glass, 7 - liquor glass, 8 - tea cup with saucer, 9 - teaspoon

Figure 2 Scheme of individual table setting

Number and qualification of service personnel

When serving a banquet with partial waiter service, the waiter must serve 9-12 guests. For tea banquet service:

waiters of the 5th category - 1 person,

waiters of the 4th category - 1 person.

The order and rule of seating guests

Service organization

After that, the used dishes are removed and clean dessert plates and cutlery are placed in front of each guest. Tea is served with hot cream, milk and lemon on the table.

Tea is served in teapots (brewing and topping) or from a samovar covered with a napkin, along with tea cups, saucers, teaspoons, and stirred on the edge of the tea table or separately on a side table.

Hot drinks in cups and saucers are placed on the table to the right of the dessert plates. When serving hot drinks, spoons should be placed on the saucer in front of the cup with the handle to the right, and the handle of the cup should be turned to left side from a guest.

Tea is poured by the waiter or the hostess of the celebration, but the waiter still serves it.

Calculation of the required area of the premises for a banquet-tea.

The area of the premises required for holding a tea banquet is calculated by the formula:

S of the premises - the area of the premises necessary for holding a banquet-tea;

The required area of the premises for holding a banquet-tea is 20 m 2 .

Tea is served separately with lump sugar in rosettes and sliced lemon. At the request of the visitor, hot milk or cream is served in the milk jug for tea.