Organization of production and service at public enterprises. Introduction. Organization of production and service at public catering establishments
restaurant shopping service income
By the nature of the organization of production, the restaurant belongs to enterprises with a complete technological process, that is, the processing of products begins with the receipt and storage of raw materials and ends with the sale finished products.
Organizational and legal form: Limited Liability Company.
Opening hours: from 12.00 to 24.00 from Monday to Thursday and Sunday. And from 12.00 to 01.00 Friday, Saturday. No breaks for lunch or weekends. Sanitary day is held on the first Monday of the month, where all rooms are thoroughly cleaned with cleaning and disinfecting agents. Equipment, inventory, utensils are also disinfected, windows and walls are washed.
Chefs work on a combined schedule, which combines a two-team schedule. There are 8 people in each team, cooks work from 10 to 12 at night (or up to 1). The production manager and technologist work five days a week from 10.00 to 19.00. Cookware and cleaners work according to a two-team schedule. 3 people go on a shift and work from 10.00 to 24.00 (01.00).
Number of seats: dining hall for 100 seats.
The contingent of visitors: residents and guests of the city, office workers of nearby buildings.
Form of service: waiters.
Restaurant "Kabachok" is located on Zaparina street 84.
Services:
Catering service;
Manufacturing and sales service culinary products;
Reservation of seats in the hall;
Organization and service of celebrations;
Provision of booklets, newspapers, magazines;
Organization of management and legal issues of the cafe
The organizational structure of the enterprise can be represented as follows: the head of the enterprise is the general director, who is a representative of the LLC and is responsible both financially and legally for himself and for the enterprise as a whole. CEO has a deputy, commercial director. Commercial Director subordinate: production manager, administrators who keep order in the hall and control the work of waiters. The production manager controls the work of cooks (5-6 categories), dishwashers. So the scheme organizational structure enterprise is:
The structure of the management apparatus Restaurant "Kabachok".
The General Director of the Company manages in accordance with current legislation of the Russian Federation by the production, economic and financial and economic activities of the Company within the powers granted to it by the regulatory legal acts of the Russian Federation, the Charter of the Company, internal regulatory documents of the Company, the employment contract and this Job Description, bearing full responsibility for the consequences of decisions made, safety and effective use property of the Company, as well as financial and economic results of its activities.
The production manager draws up the documents necessary for the implementation of activities for the provision of services Catering. Ensures the provision of necessary and reliable information to customers about the services provided, enabling them to right choice. Provides availability for each batch of food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.). Organizes, plans and coordinates the activities of the restaurant. Provides a high level of production efficiency, implementation new technology and technology, progressive forms of service and labor organization. Controls the rational use of material, financial and labor resources, evaluation of results production activities and quality of customer service. It studies consumer demand for pizzeria products. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale. Carries out the organization of accounting for the work and services performed, reporting on production activities. Represents the interests of the pizzeria and acts on its behalf. Provides information related to the provision of catering services to regulatory authorities. Sets job responsibilities for employees subordinate to him and takes measures to ensure their implementation. Makes decisions on the appointment, transfer and dismissal of employees of the pizzeria; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline. Monitors compliance by employees with the rules and regulations of labor protection and safety, sanitary requirements and rules of personal hygiene, industrial and labor discipline, internal labor regulations. Ensures that the employees of the pizzeria, associated with the production, storage and sale of food, undergo a medical examination within the time limits established by the sanitary supervision body. Manages employees.
The production manager organizes the development and implementation of progressive, economically justified resources - and environmentally friendly technological processes and modes of production of products manufactured by the enterprise, ensuring an increase in the level technological preparation and technical re-equipment of production, reducing the cost of raw materials, materials, labor costs, improving product quality, and increasing labor productivity.
The production manager determines the requirements for the goods, as well as their compliance with the quality standards, specifications, concluded contracts and other regulatory documents. Controls the availability of goods in warehouses. Maintains records of receipts and sales of goods. Organizes and controls the work of production. The main directions of its activity are: menu formation; planning and selection of the necessary raw materials and materials; quality control of food preparation and serving; control of storage of raw materials, semi-finished products and finished products; conducting trainings with production and hall personnel; implementation of changes in the work of production.
Teams of cooks are engaged in the preparation of dishes in accordance with the rules of cooking technology High Quality, in compliance with the rules of sanitation and hygiene, labor protection and safety at work.
The main task of the administrator is to work with guests and staff, meet and greet guests, control the preparation of the hall for service and ensure a high level of sales. Visitor counting. Control tape layout:
The procedure for issuing control tapes of cash registers is established by a Letter dated 18.08.1993 Central Bank RF N 51 and the State Tax Service of Russia N VZ-6-13 / 272, which approved the Guidelines for the use of revenue accounting data obtained using cash registers in monitoring the completeness and timeliness of revenue receipts, payment of taxes and other revenues to budgets Russian Federation(hereinafter referred to as the Methodological Recommendations), as well as the Model Rules for the Operation of Cash Registers when Making Cash Settlements with the Population, approved by the Letter of the Ministry of Finance of Russia dated 08.30.1993 N 104 (hereinafter referred to as the Model Rules).
In accordance with paragraph 5 methodological recommendations the control tape is drawn up at the beginning and end of the day, while the date, the start time of work, the number of the cash register, the cliche and the amount of revenue per day are stamped on it, which are certified by the signatures of the cashier and representatives of the enterprise administration.
If in the course of work the control tape breaks, then the break time, the above details and signatures are affixed.
According to clause 11 of the Methodological Recommendations, at the end of work, the representative of the administration, in the presence of the cashier-operator, takes the readings of sectional and control counters (registers), removes the control tape used during the day from the cash machine or receives its printout and signs the end of the control tape (printout), indicating on it the type and number of the machine, the readings of sectional and control counters (registers), daily earnings, date and time of completion of work.
The main task of the bartender is to welcome and serve guests at a high level with alcohol and other drinks, cigars. Preparation and serving of mixed drinks. Record keeping and reporting in the bar.
Waiter - the main task of the waiter is to welcome and serve guests, take orders, issue and present invoices to them. Assisting guests in choosing food and drinks and serving them to the tables.
In accordance with the law of the Russian Federation, the enterprise has job descriptions for each of its employees. Job description This is an organizational and legal document that defines the main functions, duties, rights and responsibilities of an employee of an organization in the exercise of his activities in a certain position. It is compiled for each position organization, is impersonal in nature and is declared to the employee against receipt at the conclusion employment contract. Also, each employee is a financially responsible person, which is enshrined in a liability agreement.
Catering is an industry National economy, which is based on enterprises producing culinary products, characterized by the unity of the forms of production and consumer service organizations and differing in types, specialization, margin categories. The main direction of development of public catering in present stage provide for: ensuring, in accordance with scientifically substantiated standards, the needs of workers in nutrition at the place of work (at manufacturing enterprises, in institutions); development of a network of catering enterprises in general education schools, colleges, higher and secondary specialized educational institutions, networks of diet canteens, fast food establishments, shops, culinary establishments to provide the population with semi-finished products, culinary and confectionery products for home consumption, and leisure activities.
The improvement of production organizations in public catering is associated with the introduction of industrial technology for the production of semi-finished products and culinary products of a high degree of readiness on the basis of relatively large procurement enterprises of the public catering system and food industry enterprises and the integrated targeted supply of canteens, restaurants, cafes, snack bars, and culinary shops with these products.
The specificity of the industry lies in the maximum provision of services to public catering enterprises for various groups of the population, which is achieved by bringing enterprises as close as possible directly to consumers.
The social forms of the enterprise of the division of labor in public catering include specialization, concentration and co-operation of production. Concentration in public catering is understood as the process of concentration of means of production, workers in enterprises or workshops of high capacity.
Specialization provides for the organization of production in specialized enterprises or workshops designed to produce a certain homogeneous range of products (confectionery, flour, culinary products, semi-finished products).
The concentration and specialization of production presuppose the establishment of organizational and economically justified production links between enterprises that jointly manufacture certain products, i.e., cooperation.
Industrialization acts as the main direction in the organization of production of public catering products at the present stage.
In the field of improving the organization of production processes, the basis is the industrialization of public catering, which should be understood as the centralized organization of the production of semi-finished products of a high degree of readiness and ready-to-eat culinary products on the basis of procurement enterprises using treacle-mechanized, auto-mechanized lines and other types of efficient equipment,
Industrialization assumes that the bulk of public catering enterprises with halls function as pre-cooking enterprises, where the main production function is to bring products to a state of culinary readiness in order to further realize consumption.
Scientific and technological progress is the most important source of growth in labor productivity, improving the quality of products.
Achievements scientific and technological progress contribute to resource saving, reduce the material and energy intensity of products, increase the efficiency of capital investments and fixed assets. The introduction of the achievements of the scientific and technological process in public catering should be considered as a complex task associated with the main functions performed by industry enterprises.
The main directions of scientific and technological progress, ensuring the efficiency of the organization of the processes of sale and consumption, include:
1. Introduction of dispensing equipment for mechanized picking and distribution lines for complex food rations (for a free choice of dishes) and appropriate sets of dispensing equipment (for serving by waiters). Dispensing equipment includes mobile cooking pots, mobile heating cabinets and food warmers, trolleys with a squeezing device for dishes.
2. Manufacture and widespread introduction of equipment for the preparation and dispensing of products at specialized fast food enterprises.
3. Wide application vending machines for the sale of various groups of goods and the organization of specialized cafes (snack bars) vending machines that provide high throughput enterprises, especially in places where potential consumers are most concentrated.
4. Organization of mechanized washing departments providing the use of effective means for transporting and processing used tableware and appliances in large enterprises.
5. Use of tableware and disposable appliances at catering establishments.
Technological progress in the industry is associated with the need to use electronic computers to analyze and plan economic activities to determine the energy value of products and their initial quality for preparing ready-made food rations, components and dispensing ready-made meals.
Introduction
Public catering is a branch of the national economy, which is based on enterprises that produce culinary products, characterized by the unity of the forms of production and consumer service organizations and differing in types, specialization, margin categories. The main direction in the development of public catering at the present stage includes: ensuring, in accordance with scientifically based standards, the needs of workers in nutrition at the place of work (at manufacturing enterprises, in institutions); development of a network of catering enterprises in secondary schools, colleges, higher and secondary specialized educational institutions, a network of dietary canteens, fast food establishments, shops, culinary establishments to provide the population with semi-finished products, culinary and confectionery products for home consumption, and leisure activities.
The improvement of production organizations in public catering is associated with the introduction of industrial technology for the production of semi-finished products and culinary products of a high degree of readiness on the basis of relatively large procurement enterprises of the public catering system and food industry enterprises and the integrated targeted supply of canteens, restaurants, cafes, snack bars, and culinary shops with these products.
The specificity of the industry lies in the maximum provision of services to public catering enterprises for various groups of the population, which is achieved by bringing enterprises as close as possible directly to consumers.
The social forms of the enterprise of the division of labor in public catering include specialization, concentration and co-operation of production. Concentration in public catering is understood as the process of concentration of means of production, workers in enterprises or workshops of high capacity.
Specialization provides for the organization of production in specialized enterprises or workshops designed to produce a certain homogeneous range of products (confectionery, flour, culinary products, semi-finished products).
The concentration and specialization of production presuppose the establishment of organizational and economically justified production links between enterprises that jointly manufacture certain products, i.e., cooperation.
Industrialization acts as the main direction in the organization of production of public catering products at the present stage.
In the field of improving the organization of production processes, the basis is the industrialization of public catering, which should be understood as the centralized organization of the production of semi-finished products of a high degree of readiness and ready-to-eat culinary products on the basis of procurement enterprises using treacle-mechanized, auto-mechanized lines and other types of efficient equipment,
Industrialization assumes that the bulk of public catering enterprises with halls function as pre-cooking enterprises, where the main production function is to bring products to a state of culinary readiness in order to further realize consumption.
Scientific and technological progress is the most important source of growth in labor productivity, improving the quality of products.
Achievements of scientific and technological progress contribute to resource saving, reduction of material and energy intensity of products, increase in the efficiency of capital investments and fixed assets. The introduction of the achievements of the scientific and technological process in public catering should be considered as a complex task associated with the main functions performed by industry enterprises.
The main directions of scientific and technological progress, ensuring the efficiency of the organization of the processes of sale and consumption, include:
1. Introduction of dispensing equipment for mechanized picking and distribution lines for complex food rations (for a free choice of dishes) and appropriate sets of dispensing equipment (for serving by waiters). Dispensing equipment includes mobile cooking pots, mobile heating cabinets and food warmers, trolleys with a squeezing device for dishes.
2. Manufacture and widespread introduction of equipment for the preparation and dispensing of products at specialized fast food enterprises.
3. Widespread use of vending machines for the sale of various groups of goods and the organization of specialized cafes (snack bars) vending machines that provide high throughput of enterprises, especially in places where potential consumers are most congested.
4. Organization of mechanized washing departments providing the use of effective means for transporting and processing used tableware and appliances in large enterprises.
5. Use of tableware and disposable appliances at catering establishments.
Technological progress in the industry is associated with the need to use electronic computers to analyze and plan economic activities to determine the energy value of products and their initial quality for preparing ready-made food rations, components and dispensing ready-made meals.
1. Characteristics of catering establishments
A public catering enterprise is understood as a trade and production unit (canteen, restaurant, cafe, snack bar, bar, etc.) that performs the functions of providing the population with food (production of culinary products, its sale and organization of consumption in the form of a full ration of dishes or their types) , as well as organizing leisure activities for the population.
The peculiarity of the activities of public catering enterprises is that the processes of production, sale and organization of consumption are organically linked and, as a rule, coincide in time. It is in the unity of production and organization of consumption that the specific feature of public catering, its functional goal, lies.
At the same time, public catering enterprises must solve the main task - to most fully meet the needs of the population in food products in accordance with the requirements of a scientifically based balanced diet.
Difference between retail food products and public catering consists in the fact that trade carries out the sale of products and goods, and public catering organizes their consumption.
Public catering enterprises, due to the specifics of the products sold, as a rule, deal with direct consumers (with the exception of some cases of selling meals at home). Cooking shops (departments) perform similar functions as trade enterprises.
Functions and features of the production of public catering enterprises may vary depending on the level of development of the industrial base, including food industry that manufactures products for the supply of public catering establishments. In this regard, in the future, it is possible to preserve two functions: implementation and organization of consumption. At present, such functions are also inherent in distributing enterprises.
The activities of public catering enterprises are characterized by the following conditions:
the range of manufactured and sold products directly depends on the nature of consumer demand, and it has its own specific features at manufacturing enterprises (depending on the intensity of labor), in educational institutions, recreation, sports and tourism institutions;
demand for products and services of public catering and its changes depend on the season, time of day, days of the week. For example, during the summer, the demand for vegetable dishes, cold soups, soft drinks and ice cream increases.
In addition, demand in cities and towns is influenced by age and demographic composition, regional or national characteristics.
A characteristic feature of products manufactured at catering establishments is their short shelf life. Therefore, the preparation of ready-made meals and culinary products should be carried out in relatively small batches, taking into account the implementation schedules. When serving stable contingents (at manufacturing enterprises, in institutions, educational institutions, sanatoriums, boarding houses, etc.), planning rhythm in the sale of products is possible; in all other cases, organizing rhythmic work is complicated by the fact that the flow of consumers at catering enterprises is uneven not only in days of the week, but also by hours during the day.
The activities of public catering enterprises are associated with the need to strictly take into account sanitary and hygienic requirements for the organization of production and technological processes: compliance with the commodity neighborhood when storing products, excluding the intersection of technological flows of finished products and semi-finished products, clean and used dishes, creating optimal conditions lighting at workplaces, device effective systems ventilation in rooms and at each workplace. The production and sale of culinary products consumed by the population requires constant sanitary control over the quality of products, compliance by each employee of the enterprise with sanitary rules established by health authorities.
Public catering enterprises, in accordance with the target functions they perform, are divided into two main groups: enterprises directly related to serving the population, having halls in their composition, and enterprises for the centralized production of semi-finished products, culinary, flour and confectionery products (preparation enterprises), intended to supply these products to a network of enterprises serving the population.
The variety of public catering establishments gives an idea of their classification, which is based on the following features: contingents served; range of products sold and types of services for the population; scope and nature of services; level of comfort and quality of service; forms of organization of production; frequency (terms) of operation during the year; degree of mobility (place of operation); way of placing enterprises in buildings.
Depending on the purpose in the service system, enterprises are divided into enterprises serving organized (stable) contingents (working at manufacturing enterprises and institutions; students of secondary schools, secondary and higher educational institutions; vacationers in rest homes, boarding houses, sanatoriums, etc.), and public enterprises serving directly residents and guests of cities and towns during their stay within the reach of the respective enterprises. Public catering establishments at city and village hotels, cultural institutions, sports facilities, leisure centers, etc.
According to the range of culinary products and types of services provided to consumers, there are universal and specialized enterprises.
Universal enterprises carry out the production and sale of a diverse range of dishes that provide a complete diet (breakfasts, lunches, dinners) or one of its types, as well as organizing leisure activities in evening time, weekends and holidays(restaurants, cafes, eateries). Specialized enterprises produce and sell (or only sell) a homogeneous range of dishes and drinks (snack bars - dumplings, sausages, flour, pancake, fish; cafes - ice cream, confectionery, etc.) or serve a certain contingent of visitors (cafes - youth, children's, theatrical, family leisure, etc.).
In accordance with the volume and nature of services, the level of comfort and quality of service, enterprises are divided into five premium categories: luxury, superior, I, II, III. Luxury enterprises (as a rule, restaurants) are characterized by a wide choice of custom-made and specialty dishes of complex preparation, the maximum level of service comfort, and a unique architectural and artistic interior design for visitors (lobby, entrance hall, hall, bar). The highest category includes restaurants, cafes, bars, and other enterprises that are distinguished by the complexity of the range of prepared products, a high level of organization of customer service and the architectural and artistic design of the lobby, halls, and other service premises. Category I includes restaurants, confectionery cafes, cafes with special programs(youth, theatrical, literary, etc.), specialized snack bars, bars and buffets at leisure centers and cultural and sports institutions (cinemas, theaters, stadiums, etc.). Category II includes public canteens (including dietary ones), cafes organized in the evening on the basis of canteens, specialized snack bars, stationary buffets. To Category III- canteens, buffets, cafes, snack bars at manufacturing enterprises, institutions, educational institutions.
On the basis of the periodicity (terms) of operation during the year, enterprises are divided into permanent (year-round) operating and seasonal, operating only during certain periods of the year. Seasonal enterprises, as a rule, are organized in resort towns, recreation areas of cities and towns, on highways. Year-round establishments can also increase their capacity with seasonal spaces. A seasonal network can be created by any type of enterprise, depending on specific conditions.
According to the degree of mobility, public catering enterprises can be stationary, associated with a permanent place of operation, and movement - auto-canteens, auto cafes, auto buffets, dining cars, ship restaurants.
All public catering establishments, according to the forms of organization of production, depending on the type of the main initial product used for the production of ready-made dishes and products, are divided into pre-cooking, working on semi-finished products of a high degree of readiness, distributing, working on ready-made dishes and products; as well as enterprises operating on raw materials (with a complete production cycle). When forming a network of public catering enterprises in cities and towns, all public catering enterprises in cities and towns, all public catering enterprises of direct service in the form of organization of production should be provided for pre-cooking. Distribution enterprises are organized, as a rule, to serve small stable contingents at manufacturing enterprises, institutions and educational institutions. Enterprises with a complete cycle (on raw materials) can be created in cases of temporary absence of a centralized production base, as well as in hard-to-reach areas, on highways, in suburban recreation areas, etc.
According to their functional purpose, the types of services provided, the specific forms and methods of service, the composition and area of the premises, enterprises are divided into the following types: canteen, restaurant, cafe and snack bar.
The restaurant is the most comfortable catering establishment, where catering is combined with relaxation. The restaurant provides consumers with a wide range of dishes, drinks, confectionery products of complex preparation. Restaurant menus include a la carte and signature dishes, drinks, confectionery. Specialties should reflect the peculiarities of the national cuisine, the thematic focus of the enterprise. Some of them are served by waiters with the final operations of their preparation in the presence of consumers. In the presence of relevant products in the production, orders for the production of dishes not included in the menu are accepted.
For restaurants of the luxury category and the highest category, tableware and cutlery are mainly made to order; chinaware must bear the emblem of the restaurant. Luxury and high-end restaurants use metal utensils and cutlery made of of stainless steel an increased group of cutting, and in restaurants of the 1st and 2nd categories - from stainless steel. When serving banquets and receptions in restaurants of the luxury category and the highest category, they use metal utensils and cutlery made of cupronickel, crystal utensils.
Table linen (tablecloths, napkins) are used white or colored, taking into account the artistic design of table setting and the interior features of the hall. Allowed use various kinds hand-finished (lace, embroidery). In restaurants of categories 1 and 2, instead of tablecloths on tables with a polyester coating, individual linen napkins can be used when serving. Furniture for luxury restaurants is made according to individual orders, and for other enterprises they are selected in accordance with the interior of the halls. Two-, four- and six-seater tables with a soft cover (square, rectangular, round or oval), soft armchairs or chairs, utility tables, sideboards for waiters, etc. are used. Halls should be beautifully decorated, designed in a certain style, corresponding to the name of the restaurant.
Service is provided by waiters, headwaiters, bartenders with special training, and meals and drinks are prepared by highly qualified chefs. In restaurants serving foreign tourists, employees must speak one of the foreign languages to the extent necessary to perform their duties. Service staff must have uniform clothing and footwear.
Restaurants provide consumers, as a rule, with lunches and dinners, and when serving participants in congresses, meetings, conferences, they provide a full ration of food. On pre-holiday Saturdays or Sundays restaurants organize family dinners, tastings of national cuisine, theme evenings, serve weddings, anniversary celebrations, friendly meetings.
Provide restaurants and Additional services: selling dinners for scrap, selling semi-finished products, culinary and confectionery products, taking pre-orders for preparing dishes for family celebrations and serving guests at home, consulting the population on cooking technology and table setting.
In luxury restaurants (at hotels), in restaurants of the highest and 1st categories, complex breakfasts and lunches are served during the day. In addition, consumers are provided with a varied range of mass-catering meals and snacks not included in these lunches and breakfasts. In the evening, concert and variety performances, performances of musical ensembles are organized.
Luxury restaurants can be located in locations of historical and architectural monuments, protected areas, resorts, administrative and entertainment complexes. Such restaurants are distinguished by a special architectural and planning solution and provide consumers with the maximum level of comfort.
Restaurants of the highest category are located in public and administrative buildings, entertainment complexes, in resorts, in a hotel of the highest category, at purchased air terminals, and restaurants of the 1st category in public, administrative and entertainment complexes, in resorts, in hotels, at railway stations and water marinas.
2. Settlement part
Determination of the capacity and production program of the enterprise.
The calculation of the number of visitors is determined by the formula:
N = P * S ,
where N is the number of consumers P is the number of seats
S - turnover ratio per seat in the hall of visitors per day S = 7 people
N \u003d 50 * 7 \u003d 350 people.
We determine the number of dishes sold per day according to the formula:
n = N * m ,
where n is the number of meals per day m is the coefficient of food consumption
catering assortment production dish
m = m cold + m per.bl. + m sec.bl. + m sl.
2,8 0,4 0,75 1 0.65
n \u003d 350 * 2.8 \u003d 980 dishes
980 - 2.8 x cold \u003d 980 * 0.4 / 2.8 \u003d 140 dishes
x cold - 0.4 980 - 3 x cold. \u003d 980 * 0.75 / 2.8 \u003d 263 dishes
x per.bl .. - 0.6 980 - 2.8 x cold. = 980*1/2.8=350 dishes
x w.bl .. - 1
980 - 2.8 x cold \u003d 980 * 0.65 / 2.8 \u003d 228 dishes
x w.. - 0.65
The percentage of dishes for the dining room at a manufacturing enterprise:
Cold dishes: fish -25% meat -30% vegetable -35% milk and sour milk -10%
Soups: dressing -75% transparent -15% milky, cold, sweet - 10%
Second hot dishes: fish -20% meat -55% vegetables -5% cereals -10% sweet and hot - 10%
Let's calculate the number of dishes:
Cold dishes:
140 - 100% x fish. =140*55/100= 77 dishes
X fish. - 25%
756 - 100% X meat. = 756 ∙ 30 / 100 = 227 dishes
X meat. - thirty%
756 - 100% X ov. = 756 ∙ 35/100 = 265 dishes
756 - 100% X ov. =756 ∙ 10/100
X sour - ten%
First meal:
504 - 100% Х= 504 ∙ 15 / 100 = 76 dishes
X proz. - fifteen%
504 - 100% Х= 504 ∙ 75 / 100 = 378 dishes
X app. - 75%
504 - 100% X \u003d 504 ∙ 10 / 100 \u003d 50 dishes
X they say, hall, sl. - ten%
Second hot dishes:
1008 - 100% Х= 1008 ∙ 20 / 100 = 202 dishes
X fish. - twenty%
1008 - 100% Х= 1008 ∙ 55 / 100 = 554 dishes
X meat. - 55%
1008 - 100% Х= 1008 ∙ 5 / 100 = 50 dishes
X vegetable. - 5%
1008 - 100% Х= 1008 ∙ 10 / 100 = 101 dishes
1008 - 100% Х= 1008 ∙ 10 / 100 = 101 meals
X hor.zak, sl. - ten%
Assortment minimum of dishes
Production rate
Cutting beef - 72kg / state. lamb - 58kg / state. pork - 107kg / state.
Cutting into portioned semi-finished products 1000pcs/shift
Cutting of small-sized semi-finished products 60kg/shift
Products from cutlet mass 800pcs/shift
Fish processing 10kg/hour
Deboning with loin meat 90kg/shift
Plan - Menu
| No. of the collection of recipes | Name of dishes |
Total | Implementation hours | Responsible | ||
| 9-11 | 12-16 | |||||
cold dishes Marinated fish Mayonnaise squids Herring with onions Assorted meat Jellied poultry Delicious salad Salad "Meat" Salad "Spring" Salad "Capital" Gogoshary
Cheese "Russian" Curd with cream Hot appetizers Kidneys in Russian First courses, soups meat broth Borscht with beans Homemade noodles Solyanka meat Main courses Fish in Russian Grilled fish Shrimps with rice Beefsteak with egg Beef skewers Escalope with fried potatoes Entrecote with fried potatoes Azu in Tatar chicken tobacco Vegetable cabbage rolls Sweet hot dishes vanilla soufflé Apple pudding with nuts Croutons with fruits and berries side dishes boiled rice Mashed potatoes Stewed cabbage Hot drinks |
||||||
Name of dishes |
Total | |
cold dishes Marinated fish Mayonnaise squids Herring with onions Assorted meat Jellied poultry Delicious salad Salad "Meat" Salad "Spring" Salad "Capital" Gogoshary Milk and lactic acid products Cheese "Russian" Curd with cream Hot appetizers Kidneys in Russian Sea scallop boiled with sauce Goose neck with onion sauce First courses, soups meat broth Borscht with beans Homemade noodles Solyanka meat Main courses Fish in Russian Grilled fish Fish stew in tomato sauce with vegetables Shrimps with rice Beefsteak with egg Beef skewers Escalope with fried potatoes Entrecote with fried potatoes Azu in Tatar chicken tobacco Vegetable cabbage rolls Sweet hot dishes Baked apples with whipped cream vanilla soufflé Apple pudding with nuts Croutons with fruits and berries side dishes boiled rice Mashed potatoes Stewed cabbage Hot drinks Tea with milk Oriental coffee Cold drinks orange drink Drink "Petrovsky" Flour and confectionery Cheesecakes with cottage cheese Belyashi with meat Pancakes with sour cream Fried pies with potatoes wheat bread |
Calculation of the number of employees
R1 = ∑ FROM___ Hv*גּ
R 1 - the number of employees employed in the performance of the production operation (persons).
C - the number of manufactured products (pieces, kg).
Hb - the rate of production for a working day of normal duration.
גּ is a coefficient that takes into account the growth of labor productivity.
N1 \u003d 1.2 * 1.59 \u003d 1.908 - 2 people.
We install in the workshop
1. Refrigerator
2. Universal drive
3. Mechanical meat grinder
4. Roll forming machine
5. Fish cleaner
6. Table for cleaning fish
7. Production tables
8. Washing bath
9. Table with built-in sink
10. Horn
11. Cutting chair
Calculation of mechanical equipment
Q tr = C ty
ty = T*ny, where
Q tr - the required productivity of the machine (kg / h, pcs / s)
C - the number of products or products processed for a certain period of time
ty - conditional machine operation time in hours
T - the duration of the workshop
ny - conditional coefficient of machine utilization (n = 0.3; 0.5)
On the basis of production calculations according to the current reference books, we select an available machine with a capacity close to the required one, then we determine the actual operating time of the machine and its utilization rate.
t f = c a
n f= t t
n= n f nu
Mechanism for cutting meat and fish
meat loosening machine
Based on the calculation, we install one MIM meat grinder - 82m (length 510, width 340).
Based on the calculation, we install one mechanism for cutting meat of the MBP-II-1 brand.
Based on the calculation, we install one meat loosening machine MFK - 2240.
Refrigeration equipment
E = ∑ Q V, where
E - cabinet capacity (kg)
G is the mass of the product
V - coefficient taking into account the mass of containers in which products are stored, and the degree of filling of the volume of refrigeration equipment
| Product name | unit of measurement | Number of products to be stored | Weight of 1 portion, gr. | Product weight, kg. |
| sea bass | kg | 40 | 127 | 5,08 |
| squids | kg | 40 | 154 | 6,1 |
| Beef | kg | 500 | 110 | 55,0 |
| beef tongue | kg | 35 | 42 | 1,4 |
| Chicken | kg | 50 | 286 | 14,3 |
| Herring | kg | 50 | 104 | 5,2 |
| Crabs | kg | 40 | 6 | 0,2 |
| Veal | kg | 60 | 95 | 5,7 |
| Smoked-boiled ham | kg | 70 | 53 | 3,7 |
| sausages | kg | 60 | 41 | 2,4 |
| Beef kidneys | kg | 60 | 121 | 7,3 |
| Sea scallop fillet | kg | 20 | 156 | 3,1 |
| Goose neck | kg | 40 | 150 | 6,0 |
| Goose | kg | 30 | 157 | 4,7 |
| Sturgeon | kg | 30 | 311 | 9,4 |
| Zander | kg | 40 | 298 | 12,0 |
| Shrimps | kg | 30 | 167 | 5,0 |
| bacon | kg | 40 | 41 | 1,6 |
| Pork | kg | 60 | 173 | 10,3 |
| chickens | kg | 60 | 414 | 24,8 |
| Total: | 183,3 |
E = 183,3 = 261,8 0,7
Calculation of non-mechanical equipment
Production tables are calculated according to the number of workers simultaneously working in the workshop and the length of the desktop per employee. For workshops manufacturing culinary products, the total length of production tables (m).
N is the number of people working in the shop at the same time
E - length of the workplace per employee m (on average L = 1.25 m)
Number of tables
n= l lst
lst. - length of accepted standard production tables, m (1.5; 2; 2.5; 3 m)
l \u003d 2 * 1.25 \u003d 2.5
n= 2.5 = 2.5 1.5
By calculation, we install 2 production tables 1500m long in the workshop. The capacity of baths (dm 3) for washing products is determined by the formula:
V = G * (1+ n in)
G is the mass of the product, kg.
p - bulk density of the product, kg / dm 3
k – bath filling factor k = 0.85
n is the rate of water per 1 kg. product (3 - 6 liters of water)
y - bath turnover
Y= T Ty
T - the duration of the shift
ty is the duration of the heat treatment cycle, h
Number of baths
n= V Vst
Vst - the capacity of the accepted standard bath, dm 3 (140; 240; 360)
V = 2 = 6,60,3
V perch, squid = 11,2* (1+3) = 17.8 0.45 * 0.85 * 6.6 V beef = 55 * (1+3) = 45,9 0,85*0,85*6,6
V beef tongue = 1,4* (1+3) = 0,9 0,7*0,85*6,6
V beef kidneys = 7,3* (1+3) = 3,6 0,7*0,85*6,6
V chick = 24,8* (1+3) = 70,9 0,25*0,85*6,6
n= 139,1 = 1 140
Based on the calculation, we install one washing bath VM - 1 (length 1050, width 860).
Workshop area calculation
S= F floor ny
S - total area of the room
Ffloor - usable area, that is, the area occupied by all types of equipment installed in the workshop
ny - conditional coefficient of the used area (0.3).
| equipment identification | brand | Quantity | Dimensions | S occupied by one equipment | ||
| Length | Width | |||||
| Meat grinder | MIM-82M | 1 | 510 | 340 | 0,1 | 0,1 |
| Slicing mechanism | MBP-║-│ | 1 | 285 | 165 | 0,04 | 0,04 |
| Roll Forming Machine | MFK-2240 | 1 | 610 | 392 | 0,2 | 0,2 |
| Refrigerator | ShK-0.8 | 2 | 1500 | 750 | 1,1 | 2,2 |
| production table | SP-1500 | 2 | 1050 | 840 | 0,8 | 1,6 |
| washing bath | VM-1 | 1 | 1050 | 860 | 1,0 | 1,0 |
| Table with built-in sink | MDSM | 1 | 1500 | 840 | 1,2 | 1,2 |
| Sink | R-1 | 1 | 1500 | 400 | 0,2 | 0,2 |
| Cutting chair | RS-2 | 1 | 500 | 580 | 0,25 | 0,2 |
S= 6,7 \u003d 17 m 2 0.4
Length = 4.3 m 2
Width = 4 m 2
3. Control over the work of the enterprise and the quality of products
Planning and managing the quality of products means the systematic implementation of measures to improve the quality of food, i.e. development of organizational, technical, technological measures aimed at achieving this goal and their implementation. At catering establishments, the following forms of quality control of culinary products are recommended: - food rejection, - quality screen, - rejection right, - quality coupon, - laboratory control, - sanitary control, - enterprise report on the quality of products.
Food grading is carried out by a grading commission consisting of: the director of the enterprise, the head of production, a process engineer, cooks, a sanitary worker, an employee of a technological laboratory. In its activities, the commission is guided by the "Regulations on the rejection of food at public catering establishments". The organoleptic evaluation of the quality of each batch of manufactured products is carried out according to a five-point system. Records of the evaluation of dishes and products are entered in the rejection journal, numbered and sealed with a wax seal. The marriage journal indicates the names of persons who committed violations in the technology of making dishes, which led to a decrease in the score. Entries in the journal are confirmed by the signatures of all members of the commission. Employees who have the right to personal marriage themselves record data on the quality of the dishes they have prepared and put their signature. Quality coupons are a form of control, not found wide application at catering establishments. At catering establishments, quality posts are organized in production shops and quality councils, which include master chefs, production managers and experienced production workers. Their task is to provide practical assistance to employees in improving the quality of products manufactured at enterprises. Control over the quality of incoming raw materials, semi-finished products and finished products, the correctness of maintaining technological process and compliance with the recipes is carried out by sanitary-technological food laboratories. Their main task is to control the quality of products for compliance with the requirements of GOSTs, OSTs, TUs and compliance with the sanitary and hygienic regime of the enterprise. During technological conferences, an organoleptic assessment of the quality of dishes is carried out and their physical and chemical indicators are determined. The work of the technological conference ends with the completion and signing of the protocol by all members of the commission. Based on it, measures are developed aimed at improving the quality of products, the culture of service.
4. Organization of workplaces, labor protection and safety in the workshop
To ensure the rhythm of the work of production and output, a clear interaction of all departments of the enterprise is necessary. The conditions for the rhythm of work are: scientifically based planning, comprehensive and guaranteed supply of enterprises with raw materials, semi-finished products, finished products and material and technical means, etc.
At medium-sized enterprises (restaurants, canteens), working on raw materials, meat and fish shops are organized, where the processes of meat processing and the manufacture of semi-finished products are less mechanized.
In accordance with the technological process, the meat is thawed, cleaned, the brand is cut off and washed in a suspended state on hooks over a ladder or washed in baths with running water. Then the carcasses are cut into pieces on a cutting table. Deboning, trimming of meat is carried out on production tables, which, after the operations performed, are used for the manufacture of portioned and small-sized semi-finished products. A meat grinder and a universal drive are installed at the workplace for the manufacture of minced meat products. Products are molded using a molding machine and desktop dial scales to control the output of products.
Production operations in the workshop are carried out by cooks of 3, 4, 5 categories. There is a functional division of labor in the workshop. A cook of the 4th category in a restaurant performs the following technological operations per shift: processing of sturgeon and partial fish. Cook of the 3rd category - gutting game, poultry, processing offal, molding and breading semi-finished products from cutlet mass.
In the meat shop, jobs are organized for deboning, trimming meat, cutting portioned semi-finished products, etc. By repeatedly repeating the same movements during the performance of production operations, workers acquire professional skills, work more clearly and rhythmically. An important prerequisite for balancing jobs and labor resources is the reduction of manual labor. The active participation of innovators and inventors in the development and implementation of advanced equipment contributes to the reduction of manual labor.
Persons responsible for labor protection and safety are appointed by order of the director of the enterprise. They instruct workers, monitor the serviceability of the equipment in operation, monitor the implementation of safety and industrial sanitation rules, participate in the development of measures to improve working conditions, ensure its safety, mechanize labor-intensive and heavy work, providing workers a dignity. overalls, special shoes, by individual means protection. The duties of those responsible for labor protection include: organization of control over the implementation labor law, orders, instructions and regulations. To prevent accidents at catering establishments, a system has been established to train employees in safe techniques and work methods. This system includes the conduct of safety briefing, which, depending on the purpose, is divided into introductory, conducted at workplace, repeated, unscheduled and current. An introductory briefing is carried out with each newly hired employee. The goal is to familiarize employees with the internal labor regulations, general rules safety precautions, as well as first aid in case of an accident. Briefing at the workplace is carried out with all newly hired employees, as well as when transferring them from one job to another. The goal is to familiarize employees with the workplace, equipment arrangement, production equipment and tools, as well as with safety devices and fences, their purpose and rules of use. Special attention during the briefing, it is given to the rules of electrical safety, the appointment and use of special personal protective equipment. All employees of a public catering enterprise, regardless of their qualifications, undergo repeated training at least once every six months, and employees manufacturing enterprises at least once every three months. The main purpose is to check the conditions by employees of safety rules and instructions and their application of practical skills acquired during introductory briefing and briefing at the workplace. Unscheduled briefing at the workplace is carried out when the technological process and the nature of work change, when new equipment is received, as well as after accidents. Ongoing briefings are organized when employees use incorrect work methods or do not follow safety instructions. To register safety briefings, each enterprise must have a special log. All employees of the enterprise undergo training. Responsibility for the timely and correct conduct of briefings for the whole enterprise rests with its manager.
Bibliography
1. Organization of service in restaurants. Usov V.V. Practical guide- M. Higher school, 1990
2. Designing catering establishments. T.T. Nikulenkova., V.N. Margepov. Moscow 1987.
3. Organization of production and service at catering establishments.
I.G. Berezhnaya, G.A. Petrov, V.I. Semenov. Moscow 1980
4. Organization of production and management of public catering enterprises. L.S. Coachman Moscow 1980
5. Organization, technique and management of catering establishments. I.V. Ploshay., G.G. Khlebnikov Moscow -256s
6. Organization and technique of catering establishments.
G.G. Zavadtsev. Moscow 1975
