Organization of production at the Radchenko catering enterprise. Book: L. A. Radchenko “Organization of production at public catering establishments. at catering establishments
Tasks for current monitoring
Guidelines for completing tests in the discipline “Sanitation and Food Hygiene”
With the subject of tests
1. The test must show the degree to which the student has mastered the sections of the program, the ability to analyze the material being studied, the ability to highlight the main points and summarize data from educational literature.
2. The test work must be no less than the volume of a student notebook (12 sheets); it is allowed to write the work on stapled sheets of A-4 format.
3. On the first page of the notebook the number of the work option and the full name of the three work questions are indicated.
4. A mandatory requirement is the presence of a list of literature used in performing the work. Literature is indicated in the prescribed form:
For books it is indicated:
For articles it is indicated:
The student signs the test after the list of references and indicates the date of its completion.
On the cover of the test, the student indicates the last name, first name, patronymic, code, option number, discipline, home address.
Completed work within the time limits specified in the schedule is submitted to the department for registration.
If the work is completed in accordance with the specified requirements, the teacher admits it to the interview.
The job interview is conducted by the teacher, talking individually with each student about job issues.
Self-study question numbers
| The penultimate digit of the cipher | Last digit of the cipher | |||||||||
| 1, 11, 39 | 2, 12, 38 | 3, 13, 37 | 4, 14, 36 | 5, 15, 24 | 6, 16, 25 | 3, 7, 41, | 8, 18, 32 | 9, 19, 31 | 2,10, 20 | |
| 2, 12, 47 | 3, 14, 45 | 4, 15, 30 | 5,16, 48 | 6, 10, 42 | 7, 11, 33 | 8, 15, 40 | 1, 9, 43 | 3, 10, 45 | 2, 11, 46 | |
| 3, 13, 15 | 4, 10, 48 | 5, 12, 43 | 7, 13, 29 | 1, 14, 28 | 9, 13, 18 | 5, 16, 20 | 6, 12, 17 | 7, 14, 19 | 9, 15, 16 | |
| 4, 24, 46 | 2,21, 47 | 3, 22, 48 | 8, 23, 35 | 5, 21, 47 | 6, 15, 50 | 8, 12, 37 | 5, 28, 46 | 6, 33, 49 | 9, 25, 38 | |
| 5, 35, 28 | 1, 33, 51 | 2, 35, 49 | 3, 28, 40 | 4, 27, 39 | 6, 12, 42 | 7, 11, 33 | 8, 22, 46 | 9, 25, 51 | 10, 11, 46 | |
| 6, 16, 47 | 2, 6, 30 | 7, 19, 42 | 1, 12, 51 | 11, 24, 46 | 12, 17, 50 | 2, 27, 39 | 3, 14, 49 | 5, 19, 45 | 6 ,18, 43 | |
| 7, 17, 40 | 1, 18, 42 | 2, 9, 43 | 3, 4, 35 | 4, 11, 36 | 5, 16, 50 | 6, 12, 45 | 7, 23, 46 | 8, 16, 49 | 9, 10, 48 | |
| 8, 18, 39 | 1, 2, 28 | 3, 4, 17 | 4, 6, 37 | 7, 10, 45 | 8, 10, 32 | 9, 13, 44 | 10, 12, 45 | 8, 13, 47 | 9, 14, 51 | |
| 9, 19, 26 | 3, 5, 51 | 4, 11, 43 | 5, 12, 36 | 6, 14, 37 | 7, 11, 26 | 8, 12, 25 | 9, 14, 21 | 10, 13, 31 | 11, 16, 48 | |
| 2, 10, 49 | 4,6, 47 | 5, 8, 43 | 6, 9, 36 | 10, 12, 39 | 11, 13, 50 | 7, 9, 42 | 8, 13, 26 | 9, 14, 47 | 10, 23, 48 |
Questions for the test
1. Microclimate of production premises in public catering establishments: temperature, relative humidity, air speed, taking into account the climatic zone, time of year, category of severity of the work performed. Preventing the adverse effects of infrared radiation from thermal equipment. Content of harmful substances in the air of industrial premises.
2. Sanitary requirements for mechanical culinary processing of fish and semi-finished products from it.
3.Food products and causes of zoonotic infections (brucellosis, tuberculosis, anthrax, foot-and-mouth disease, etc.). Sanitary and hygienic rules preventing zoonoses.
4. Water hygiene. Hygienic requirements for the quality of water intended for drinking and cooking: physical properties, chemical composition, bacteriological indicators. Basic methods for improving water quality and their characteristics. Hygienic requirements for water supply of public catering establishments with cold and hot water. Organization of local water supply, installation of a shaft well.
5. Helminthiases (ascariasis, trichocephalosis). General views. The development cycle of helminths, routes of spread, deworming and preventive measures.
6. Sanitary requirements for heat treatment of products during the cooking process.
7. Lighting hygiene. Requirements for lighting of public catering establishments, illumination. Daylight. Indicators and coefficients of natural illumination, their values for premises of public catering establishments. Artificial lighting: general, local, emergency. Sources of light. Hygienic importance of lighting fixtures.
8. Separate storage of products by type at different temperature and humidity conditions. Commodity neighborhood. Optimal shelf life of the main groups of products, their recommended stocks. Conditions and periods of storage of highly perishable products.
9. Sanitary quality control of prepared food. Brakerage: its stages and sequence. Braking journal. Organoleptic examination of food.
10. Heating hygiene. Hygienic requirements for heating of public catering establishments. Local and central heating systems. Coolants, heating devices and their placement. Panel (radiation) heating, its advantages and disadvantages.
11. Hygienic requirements for production equipment, its storage and labeling. Hygienic requirements for utensils. Characteristics of the materials used - metals, glass, ceramics, earthenware, polymers.
12. Conditions for the transportation of products, requirements for transport, its technical and sanitary condition. Transportation of perishable products by type. Delivery of finished products to buffets and distribution areas.
13. Sanitary supervision and sanitary legislation in the field of nutrition.
14. Ventilation hygiene. Sources of air pollution in the premises of food establishments. Hygienic requirements for ventilation. Natural ventilation, its characteristics. Artificial ventilation: general exchange, supply and exhaust and local ventilation devices. Conditioning.
15. Sanitary requirements for mechanical cooking of poultry and game.
16. Hygienic requirements for the layout and arrangement and area of premises in public catering establishments.
17. Disinfection, methods and means. Physical method: mechanical cleaning, exposure to high temperatures, ultraviolet irradiation. Chemical method: hygienic requirements for used detergents, cleaning agents, disinfectants, comparative characteristics of chlorine-containing preparations. Preparation of a basic 10% bleach solution.
18. Food products and causes of intestinal infections (dysentery, typhoid fever, cholera, epidemic hepatitis, salmonellosis). Sanitary and hygienic rules to prevent intestinal infections.
19. Personal hygiene and preventive examination of catering workers. Sanitary documentation. The importance of following the rules of personal hygiene: cleanliness of the skin of the body and hands, oral care. Sanitary clothing, its use and storage. Preventive examination upon entry to work. Illnesses leading to removal from work.
20. Hygienic requirements for production premises. Features of the layout of procurement shops - vegetable, meat, fish. Pre-production shop, confectionery shop. Washing tableware and kitchen utensils. Refrigerated food waste chamber.
21. Sanitary requirements for food additives.
22. Sanitary requirements for mechanical cooking of vegetables, sauerkraut, semi-finished products from fresh vegetables.
23. Disinsection at food establishments. Preventive and exterminatory measures. Extermination methods: mechanical, physical, chemical. Disinfestation preparations, their characteristics and basic requirements for them. Fight against flies, cockroaches, red house ants.
24. The level of industrial noise in the premises of public catering establishments. Ways to improve working conditions and eliminate occupational hazards for employees of public catering establishments (working hours, labor intensity of operations, weight of cargo lifted during work, etc.).
25. Hygienic requirements for a group of administrative and utility premises, their list, planning solution and rational placement.
26. Hygienic requirements for mechanical cooking of meat, corned beef, and meat by-products. Features and sanitary conditions for preparing minced meat.
27. Food poisoning of non-microbial origin: poisoning with foods that are poisonous by nature - mushrooms, stone fruit kernels, raw beans, some types of fish.
28. Deratization at public catering establishments: preventive and extermination measures. Extermination of rodents: mechanical and chemical methods - drugs used.
29. Conditions for acceptance of products, accompanying documentation. List of products not accepted at public catering establishments. Conditions for weighing products, their organoleptic evaluation.
30. Hygienic requirements for mechanical equipment: harmless material, ease of operation, accessibility for sanitary treatment. Characteristics of individual machines and mechanisms performing certain technological operations.
31. Hygienic characteristics of thermal equipment and main heating methods. Modern sectional-modular equipment and its sanitary and hygienic significance.
32. Biohelminthoses associated with the consumption of meat (taeniasis, trichinosis, echinococcosis) and fish (opisthorchiasis and diphyllobothriasis) - pathogens, development cycle. Assessment of products contaminated with the larval form of these helminths, methods of disinfection. Measures to prevent biohelminthiases.
33. Storage of carry-over food residues. Sanitary and hygienic requirements for the delivery of lunches at home.
34. Hygienic requirements for containers (metal, wood, polymers) and packaging materials (paper, cellophane, parchment, foil, glass, fabric, polymers).
35. Sanitary requirements for mechanical cooking of milk and dairy products, eggs and egg products.
36. Hygienic requirements for cleaning public catering establishments located in sewered and non-sewered areas from liquid and solid waste and garbage. Mandatory objects of the household yard.
37. Hygienic requirements for refrigeration equipment. Sanitary characteristics of non-mechanical equipment: production tables and baths, materials used for their manufacture.
38. Sanitary requirements for heat treatment of perishable meat dishes and products.
39. Hygienic requirements for a group of warehouse premises. Separate storage of products by type under different temperature and humidity conditions. Cooled chambers, their number depending on the capacity of the enterprises. Unrefrigerated storage rooms. Storage of containers.
40. Sanitary regime when preparing cold dishes (jelly, pates, salads, vinaigrettes, etc.), prevention of secondary contamination.
41. Hygienic principles for the design and construction of retail premises of public catering establishments (hall, bread slicer, buffet, washing room, lobby, wardrobe, toilet rooms, premises for the sale of semi-finished products and delivery of meals at home, warehouses).
42. Requirements for customer service.
43. Sanitary requirements for the preparation of deep-fried cream products and pies.
44. Hygienic requirements for the layout of the main groups of premises and the relationship between them, ensuring the flow of production and eliminating counter and intersecting paths of “clean” and “dirty” processes and flows.
45. Requirements for the sale of finished products at catering establishments.
46. Sanitary requirements for the maintenance of premises of public catering establishments: a cleaning schedule regulating daily, weekly and monthly activities to maintain proper cleanliness using detergents and disinfectants. Cleaning equipment and its storage.
47. Food poisoning of bacterial origin (poisoning by opportunistic microorganisms, botulism, staphylococcal poisoning). Measures to prevent them.
48. Hygiene of canned food and preserves. Indicators of their quality. Storage conditions. Bombing “true” and “false”, reasons.
49. Mycotoxicosis. Characteristics, causes, preventive measures.
50. Sanitary requirements for washing and disinfecting utensils, equipment, and inventory. Mechanized and manual methods of washing tableware, detergents used and disinfection methods. Features of washing cutlery and glassware. Washing and disinfecting kitchen utensils, equipment, mechanical and refrigeration equipment.
51. Hygienic requirements for the selection of territory for the construction of a public catering establishment. Sanitary protection zone, sanitary gaps with objects - possible sources of pollution. Landscaping of the territory, organization of access roads, unloading areas, and pedestrian paths. The economic zone of the enterprise and the features of its organization.
6.1. Main literature:
1. Stepanova, I.V. Sanitation and food hygiene: [textbook. manual for universities] / I. V. Stepanova. - St. Petersburg: Trinity Bridge, 2010. - 224 p. - + CD. ISBN 978-5-904406-08-0.
2. Venetsiansky, A. S. Food safety and hygiene: workshop / A. S. Venetsiansky; FGOU VPO Volgogr. GSHA. - Volgograd: Niva, 2010. - 204 p. : ill. - ISBN 978-5-85536-492-7.
6.2. Additional literature:
1. Shlenskaya, T.V. Sanitation and food hygiene: textbook. manual for universities / T. V. Shlenskaya, E. V. Zhuravko. - M.: KolosS, 2006. - 184 p. - ISBN 5-9532-0243-1.
6.3. Software and Internet resources:
1. http://sdo.volgau.com;
2. http://www.cnshb.ru (website of the Central Scientific Library);
3. http://www. foodis.ru (Catering: information site);
http://tourlib.net/books_tourism/radchenko.htm (Radchenko L.A. Organization of production at public catering enterprises: electronic textbook).
GOST R 50762-2007 “Catering services. Classification of public catering establishments" [Electronic resource] // http://www.gostbaza.ru/?gost=44234.
Avetisova A.O. Structural changes in the restaurant business market / Monograph. - Donetsk: DonDUET, 2013. - pp. 113-141.
Agranovsky E.D., Anosova M.M., Lifanova R.F. "Organization of production at public catering establishments." - M.: Economics. 2009. - 350 p.
Alenushkin D. Fast food: time of new formats / D. Alenushkin // Restaurant business. - 2013. - No. 6. - P.14-15.
Andrushkiv B., Kirich N. How to improve the work of the service sector // Economics, 2012. - No. 6. - P. 82-87.
Akhmedov N.A. Marketing of restaurant services / H.A. Akhmedov, P.B. Karpushenko // Marketing in Russia and abroad. - 2014. - No. 1. - P.41-51.
Bogusheva V.I. Organization of services for visitors to restaurants and bars. - M., 2014. - 268 p.
Bogusheva V.I. Organization of production and service at public catering enterprises / V.I. Bogusheva. - R/n-D: Phoenix, 2012. - 253 p.
Varakuta S.A. Product quality management: Textbook. -M.: INFRA-M, 2014. - 352 p.
Volkova I. A small excursion into the restaurant business / I. Volkova, G. Mumrikova // Modern trade. - 2013. - No. 11. - P.39-43.
Voronov A.A., Drugashov D.N. Prospects for the development of the Russian food industry in the 21st century // Food Industry, 2013. - No. 5. - P. 47-52.
Goldovskaya M. Restaurant business: movement towards success / M. Goldovskaya // Restaurant business. - 2012. - No. 9. - P.19-21.
Gukkaev V.B. Sales of services by public catering enterprises // Accounting and taxes in trade and public catering, 2013. No. 10. - pp. 18-21.
Dubtsov, G. Bakery in public catering. Good business advice // Nutrition and Society. - 2007. - No. 6. - P. 8-10.
Efimova O.P., Efimova N.M. Economics of hotels and restaurants. - M.: Economics, 2012. - 410 p.
Efimova O.P. Economics of catering. - M.: New title, 2014. - 301 p.
Ivannikova, E.I. Bar business / E.I. Ivannikova, T.V. Ivannikova, G.V. Semenov. - M.: Publishing house. Center “Academy”, Craftsmanship, 2002. - 352 p.
Ivanov A.A., Myasnikova V.V., Public catering in Russia. Current state. Hygienic problems / Ed. Doctor of Medical Sciences, Professor Belyaev E.N. - M. - FCGSEN. 2014. - 124 p.
Kabushkin, N.I. Management of hotels and restaurants / N.I. Kabushkin, G.A. Bondarenko: textbook. - Mn.: New knowledge, 2001. - 216 p.
Kalashnikova S.A. Technology of self-assessment of service quality at public catering enterprises // Russian Entrepreneurship, November 2012, issue 1.
Kaplin D. Restaurant business remains a profitable area of capital investment / D. Kaplin, N. Trofimov // Restaurant business. - 2010. - No. 3. - P.18-22.
Krymskaya, B.A., Balashov V.V. Waiter's Handbook. - M.: Economics, 2010. - 192 p.
Lesnik A.L., Smirnova M.N., Zabaev Yu.V. Management of food and beverage service in the hotel business, IPF Thaler, 2011. - 158 p.
Ogneva S.B. Certification of catering and trade services / C.B. Ogneva // Partners and competitors. - 2013. - No. 9. - P.4-8.
Otteva I.V. Methodology for assessing the quality of public catering services / I.V. Otteva // Restaurant business. - 2013. - No. 7. - P.11-14.
Radchenko L.A. Economics of catering. - R/na-D: Phoenix, 2012. - 340 p.
Radchenko L.A. Organization of production at public catering enterprises / L.A. Radchenko. - R/on-D.: Phoenix, 2014. - 320 p.
Samoilov I.V. Catering enterprise. Carrying out special events: registration, payment, accounting operations. // Accounting and taxes in trade and public catering. - 2014. No. 10. - P. 24-27.
Solovyova V.P. Public catering is not only restaurants / V.P. Solovyova // Store. Restaurant. Hotel. - 2013. - No. 2. - P.28-33.
Topolnik V.G., Ratushny A.S. On the issue of assessing the quality of service in catering establishments. - M.: Daugas, 2013. - 112 p.
Radchenko L.A. Organization of production at catering establishments
Chapter 2. CLASSIFICATION OF PUBLIC CATERING ENTERPRISES. FEATURES OF ACTIVITY
Rational placement of a network of public catering establishments
Rational placement of a network of public catering enterprises is the creation of the greatest convenience for the population when organizing public catering at the place of work, study, residence, recreation and during travel, as well as ensuring high efficiency of the enterprise itself. In a competitive environment, the location of a public catering establishment is of great importance, so the following factors must be taken into account: the population of the city (region), the location of production enterprises, administrative, socio-cultural and educational institutions; presence of retail chain enterprises; purchasing power of the population and demand for public catering products; accepted standards for locating a network of public catering establishments.
Modern cities are characterized by a high concentration of population, density of residential development, and the presence in most cases of clearly defined four main zones - industrial, housing and administrative, municipal and warehouse and recreation.
In the industrial zone factories, factories and other production facilities are located. Characteristic of this zone is the location of canteens and culinary shops at industrial enterprises. The standard in workers' canteens is 250 seats per 1,000 workers.
The housing and administrative zone includes residential areas, administrative, public institutions and educational institutions. This zone houses student, school, public canteens, cafes, restaurants, bars, snack bars, take-home food businesses, and culinary stores.
For proper catering, the following seating standards must be observed:
In school canteens - 250 places per 1000 students;
- in student canteens - 180 seats per 1000 students.
In the communal and warehouse area All kinds of warehouses, bases, refrigerators, food industry enterprises are located. In this zone, it is recommended to locate procurement factories, semi-finished product plants, and specialized workshops for the production of semi-finished products to supply their products to other public catering establishments and retail chains.
In recreation areas There are parks, gardens, sports complexes, entertainment enterprises, beaches. A small number of stationary enterprises with winter and summer halls can be created here, but a significant part is occupied by summer-type enterprises (seasonal), which have a prefabricated structure. The main types of enterprises are all kinds of snack bars, cafes, restaurants, bars.
The organization of pedestrian and transport systems is of no small importance: where large flows intersect, larger ones are located and in greater numbers. Depending on the population, cities are divided into: small - up to 50 thousand people, medium - over 50 and up to 100 thousand people , large - over 100 and up to 250 thousand people, large - over 250 and up to 500 thousand people; the largest - over 500 thousand people, megacities - over 1 million people.
When planning the opening of new public catering establishments of any organizational and legal form, it is necessary to take into account all the factors of rational placement of enterprises, so that in the future the enterprise will operate effectively, be in demand and become profitable. restaurants, bars, cafes, snack bars, canteens.
Depending on the population, cities are divided into: small - up to 50 thousand people, medium - over 50 and up to 100 thousand people, large - over 100 and up to 250 thousand people, large - over 250 and up to 500 thousand people; the largest - over 500 thousand people, megacities - over 1 million people.
Residents of large cities more often use public catering services at their places of work or study, which are usually remote from their place of residence.
As the number of cities grows, the standard number of seats at food establishments per every 1000 urban population also increases. So, for example, if the average standard of places in the network of public catering establishments is 28 places per 1000 people for small cities, then for large cities it grows from 36 to 50 places per 1000 people.
Rational placement of a public catering network involves taking into account visitors, of whom there are much more in large cities than in small ones. Experience shows that in large cities, every fourth or fifth person visiting public catering establishments is a newcomer.
The rational location of enterprises is significantly influenced by the daily and periodic demand of the population. To meet everyday demand, canteens, home delivery enterprises, and culinary stores are needed. Such enterprises are recommended to be located in areas of high population density with a radius of 500 m from each other, in cities with low population density - at a distance of 800 m.
Products of periodic demand for consumers are provided mainly by snack bars and cafes, both general and specialized, restaurants, and bars. The radius of consumer service by such enterprises is 800 m, and for large restaurants - 1.0-1.5 km.
It is also necessary to take into account the approximate ratio (in%) between the types of public catering establishments for the city: most of all snack bars and cafes - 40%, the number of bars is increasing - 20-25%, restaurants - 25-30%, the number of public canteens is decreasing - 5-10 %.
When planning the opening of new public catering establishments of any organizational and legal form, it is necessary to take into account all the factors of rational placement of enterprises, so that in the future the enterprise will operate effectively, be in demand and become profitable.
Questions to test knowledge
1. What is the purpose of a catering establishment?
2. What organizational and legal forms can public catering enterprises have?
3. What constituent documents must companies have for registration?
4. What functions does a catering establishment perform?
5. What features of production and trading activities do public catering enterprises have?
6. What services can catering establishments provide?
7. By what criteria are public catering establishments classified?
8. How are enterprises divided by the nature of production?
9. How are enterprises divided according to the range of products they produce?
10. By what criteria are enterprises divided into classes?
11. What catering establishments are divided into classes?
12. Name the characteristics of classes.
13. How are enterprises divided by operating time?
14. How are enterprises divided by place of operation?
15. How are enterprises divided depending on the population served?
16. On what basis are catering establishments divided into types?
17. Name the main types of public catering establishments.
18. What requirements do catering services meet?
19. Give a description of the procurement factory, semi-finished products plant.
20. Describe the kitchen factory.
21. What is a food processing plant?
22. What are specialized workshops intended for?
23. Describe the canteen as a type of catering establishment.
24. By what criteria are canteens distinguished?
25. What are the requirements for a canteen as a type of catering establishment?
26. Describe a restaurant as a type of catering establishment.
27. What are dining cars intended for and what are their features?
28. Describe the bar as a type of catering establishment.
29. Describe the cafe as a type of catering establishment.
30. What is the purpose of the cafeteria and its features?
31. Describe the diner.
32. What specialty eateries can you name?
33. Describe specialized eateries.
34. What are enterprises for distributing finished products to homes intended for, and the features of their organization?
35. Which public catering establishments are classified as small retail and what are the requirements for them?
36. Describe the culinary store.
37. What does rational placement of a network of public catering establishments mean?
38. What zones are modern cities divided into?
39. Give a description of each zone and what enterprises are recommended to be located in them.
40. What factors need to be considered when locating businesses?
41. Which businesses are in daily and periodic demand and how is this taken into account when locating catering establishments?
Storage and release of products
When storing raw materials and products, the requirements of sanitary standards must be observed in accordance with SanPiN 42-123-4117-86 “Conditions and storage periods for especially perishable products.” Responsibility for compliance and control of Sanitary Rules lies with the heads of enterprises producing and transporting perishable foods, public catering and trade enterprises. Monitoring compliance with the Sanitary Rules is the responsibility of the Sanitary and Epidemiological Service.
Of great importance is the correct placement of goods, taking into account the maximum use of warehouse space, the possibility of using mechanisms, ensuring the safety of personnel, and prompt accounting of inventory items.
To prevent loss and damage to products, it is necessary to ensure optimal storage of goods in warehouses in accordance with their physical and chemical properties. Storage mode is a certain temperature, air speed, relative humidity. When storing, you should strictly monitor compliance with the deadlines for the sale of products, especially perishable ones. Thus, large-piece semi-finished meat products are stored for 48 hours at a temperature of 2-6°, portioned semi-finished products without breading - 36 hours; portioned breaded semi-finished products - 24 hours, minced semi-finished meat products - 12 hours; fish of all types is stored for 48 hours at a temperature of 0-2°; frozen fish - 24 hours at the same temperature; Lactic acid products are stored for no more than 36 hours at a temperature of 2-6°.
There are several ways to store and stack raw materials and products:
- Shelving- products are stored on shelves, racks, cabinets; with this method, it is protected from dampness, since air access to the lower layers is provided. In this way, food is stored in boxes, butter, cheese, bread, wine in bottles (in a horizontal position to wet the caps).
- Stacking- products are stored in warehouses; This is how food is stored in containers that can be stacked in a high, stable stack no more than 2 m high; bags of sugar and flour are laid flat, no more than 6 bags high.
- Boxed- fruits, vegetables, eggs, etc. are stored in boxes.
- Bulk- products are stored in bulk - in bins, chests, containers, bunkers without containers, and a space of 10-20 cm is left on the walls and floor for free access of air; Potatoes (height no more than 1.5 m), root vegetables (0.5 m), and onions (0.3 m) are stored in this way.
Suspension- used for storing raw materials and products in a suspended state, this is how smoked meats and sausages are stored. Meat in carcasses, half-carcasses, and quarters is stored hanging on tinned hooks, without the carcasses coming into contact with each other or with the walls (Fig. 2).
Rice. 2. Meat hooks (gastronomic):
a - “eight”; b - “swivel”
To ensure correct storage conditions, it is prohibited to store: food products outside storage areas (in corridors, on the unloading area, etc.); finished products, gastronomic products - together with raw ones; goods that easily absorb odor (eggs, dairy products, bread, tea, etc.) - with sharp-smelling goods (fish, herring, etc.); products with empty containers.
Violation of established rules and regimes for storage, transportation and release of goods can lead to product losses. They are divided into two types: standardized and non-standardized.
Normalized losses- losses within the limits of natural loss (shrinkage, weathering, cracking, spraying, spilling). Natural loss occurs as a result of changes in the physical and chemical properties of products during storage. Natural loss rates are established for all types of products. Natural loss is written off during the inventory period if a shortage is detected in the warehouse. Calculations for natural loss are compiled by the accounting department and approved by the director of the enterprise.
TO non-standardized losses include combat, food spoilage. These losses arise as a result of unsatisfactory conditions of transportation and storage of products, as well as due to mismanagement of storeroom workers. Losses from combat and spoilage of products are documented in an act no later than the next day after they are established. The cost of spoiled products is recovered from the guilty parties.
Product release is one of the important final operations of the warehouse cycle. From the warehouses of public catering enterprises, products are released to production, branches, buffets according to the requirements drawn up by materially responsible persons (production manager, bartenders). Based on the requirement, the accounting department draws up invoice requirements, which are signed by the chief accountant and the head of the enterprise, and after the goods are released - by the warehouse manager and the financially responsible person who received the goods. Upon receipt of products from the warehouse, their compliance with the invoice requirements for assortment, weight and quality, as well as the serviceability of the container is checked.
Before release, the storekeeper opens the containers, checks the quality of the goods, sorts them and cleans them. When releasing products, the storekeeper observes the order: goods received earlier are released first, dry products first, then from the refrigerated chambers, and lastly potatoes and vegetables.
The storekeeper is obliged to prepare measuring containers, weighing equipment, inventory, and tools.
When receiving products, materially responsible persons must ensure that the scales are in good working order, check the container weight, product quality, the timing of the sale of goods sold, and monitor the accuracy of weighing and entries in the invoice.
Questions to test knowledge
1. What is the importance of rational organization of supply in public catering?
2. What are the requirements for organizing food supply?
3. What is the source of food for catering establishments?
4. Name the types of wholesale warehouses by specialization and purpose.
5. What is the function of brokers and sales agents?
6. What main document defines the rights and obligations of the parties for the supply of all types of products?
7. What are the main sections of the supply agreement?
8. Who organizes supplies at catering establishments?
9. What does the logistics approach to the operation of an enterprise mean and its significance?
10. What tasks need to be solved and work performed to provide catering establishments with food?
11. What criteria must be taken into account when choosing suppliers?
12. Basic principles of product distribution.
13. List the main operations of product distribution in public catering.
14. What does the concept of “warehouse link” mean?
15. What forms of supply are used in public catering?
16. What supply methods are used in public catering?
17. Name the types of routes for the delivery of products and their features.
18. What role does transport play in the supply of products and the requirements for it?
19. How is the acceptance of food products organized?
20. Describe the stages when receiving food.
21. What goods are prohibited from being accepted?
22. What kind of inventory is recommended for catering establishments?
23. How is the material and technical supply of public catering establishments organized?
24. What are the requirements for organizing logistics?
25. What is the peculiarity of the fair form of supply?
26. Describe the auction form of trade.
27. Describe the current standards for equipping with equipment, utensils and utensils.
28. What is the purpose of storage facilities?
29. How are warehouses classified?
30. Name warehouse operations sequentially.
31. How is the area of warehouse premises calculated?
32. What determines the number of storage facilities at catering establishments? List them.
33. List the equipment of warehouse premises.
34. List the inventory and tools of the warehouse.
35. What are the requirements for the layout of warehouse premises?
36. What space-planning requirements apply to warehouse premises?
The essence of operational planning lies in drawing up an enterprise program. Production program planning issues are dealt with by production managers (deputies), heads of production departments, foremen, and accounting workers.
4.1. Operational planning of the production of blanking enterprises
To draw up a production program for a procurement enterprise, the following data is required: range of products (semi-finished products, culinary products, flour confectionery products); technical equipment of the enterprise; a network of public catering establishments and retail chains that have entered into contracts with a procurement enterprise or specialized procurement workshops; the range and quantity of products required for these enterprises; volume of semi-finished products produced by food industry enterprises for pre-production enterprises.
Operational production planning is carried out in a certain sequence, therefore, at each stage it is necessary to create certain organizational conditions that contribute to the correct organization of the technological process, the rational organization of labor, and the precise performance of each employee’s duties.
An important place in the operational planning of production work is occupied by the dispatch service. Operational planning of production of a procurement enterprise and specialized procurement workshops is carried out in the following sequence. The enterprises with which the contract is concluded draw up daily orders for semi-finished products, culinary and flour confectionery products and transfer them to the procurement enterprises in dispatch services (departments). Received orders in the dispatch service are summarized for all types of products and transmitted to the workshops in the form of a daily production plan. One copy of the order is sent to the expedition for subsequent order completion. Applications are accepted the day before they are due. This is explained by the fact that the production workshop needs to obtain in advance the required range and quantity of raw materials and products to carry out the technological process of producing products according to requests.
Semi-finished products and culinary products are produced in accordance with specifications, OSTs, as well as data from the Collection of standards for waste and losses during cold and heat processing of raw materials.
To calculate the yield of semi-finished vegetable products, use the formula:
where Qmp is the number of semi-finished meat products of a given type (pieces, portions, kg);
Q m - mass of meat (gross) from which semi-finished products are produced, kg;
β - %, taking into account the specific gravity of the corresponding parts of meat (in cleaned form) during culinary cutting;
g p - mass of a portion of the semi-finished product, kg (according to the Collection of Recipes).
Example. Determine the number of servings of azu with a net weight of 119 g that can be prepared from 500 kg of beef of the 1st category. The yield of the side and outer pieces of the hip part used for preparing the azu is 10.1%.
Number of servings of azu = 500 ∙ 10.1/100 ∙ 0.119 = 424.
An example of determining the range and yield of semi-finished products from 6 tons of 1st category beef is given in table. 1, which indicates the percentage of beef meat parts, their yield in kilograms, the name and quantity of semi-finished products prepared from each part. The calculation in the table is made for the first shift, processing 60% of the daily volume of raw materials.
Calculation of the yield of semi-finished products from 6 tons of beef of the 1st category
| Name of carcass parts | Exit | Name of semi-finished products | Weight of one serving (net) | Number of semi-finished products, pcs. (servings) | Actual meat consumption for the production of semi-finished products, kg | |
| % | weight, kg | |||||
| Dorsal part (thick edge) | 1,7 | Entrecote | 120,0 | |||
| Lumbar part (thin edge) | 1,6 | Beef Stroganoff | 77,94 | |||
| Hip part: | ||||||
| top piece | 2,0 | Rump steak | 42,0 | |||
| 77,99 | ||||||
| inner piece | 4,5 | Natural zrazy | 120,0 | |||
| Roasting | 75,0 | |||||
| Meat for shish kebab | 75,0 | |||||
| side piece | Roast beef | |||||
| outer piece | 6.1 | Azu | 356,0 | |||
| Blade part: | ||||||
| humeral | 2,0 | |||||
| shoulder... | 2,5 | Goulash | 269,94 | |||
| Subscapularis | 2,0 | For cooking | - | - | ||
| Brisket (flesh)... | 2,8 | Goulash | 167,95 | |||
| Edge | 4,1 | - | - | 246,0 | ||
| Cutlet meat | 40,3 | Chopped beefsteak | 1418,0 | |||
| Chopped cutlets | 1000,0 | |||||
| Yield of large-sized semi-finished products and cutlet meat | 73,6 | |||||
| Bones | 22,2 | For cooking broths | - | - | ||
| Tendons, cartilage | 3,2 | |||||
| Technical stripping and cutting losses | 0,5 | |||||
| Storage losses | 0,4 | |||||
| Cutting losses | 0,1 | |||||
| Total... | 100,0 |
At a procurement enterprise, in order to monitor the correct use of raw materials and the quantity of semi-finished products produced, the shop manager draws up an act for cutting the mass of raw materials into large-piece semi-finished products in Form 61. The act indicates the name and quantity of raw materials received by the workshop in physical and value terms, the output rates of large-piece semi-finished products according to A collection of recipes in percentages and kilograms. The report is signed by the shop manager, checked by the accounting department and approved by the director of the enterprise.
The work of confectionery shops is carried out in accordance with the planned production target. Based on the raw materials and orders available in the enterprise's storeroom, the head or foreman of the confectionery shop draws up an order in form 76. An order is a document for calculating the production task for manufacturing products to order: determining the need for raw materials. The work order serves as the basis for releasing raw materials from the storeroom to production (see Table 2).
table 2
Work order for the production of confectionery products
| Item code | Total, kg, l | |||||||||||
| Name | Birjusinka cake | Cake Prague | Cake Prague | Wenceslas cake | Wenceslas cake | Cake Zdenha | Cake Biscuit | Cake Biscuit | Nut cake | Cake Potatoes sprinkled | ||
| Yield rate, g | ||||||||||||
| Ordered, quantity, im | ||||||||||||
| Required amount of raw materials, kg: | 34,125 | 2,4375 | 36.56 | |||||||||
| dietary egg 1st category yolk | 10.062 | 3,437 | 0,2455 | 2,205 | 15,95 | |||||||
| protein | 18,711 | 18.71 | ||||||||||
| melange | 1,9495 | 42,168 | 3,012 | 28,296 | 26,862 | 2,442 | 8.811 | 8,33 | 119.9 | |||
| premium butter | 27.293 | 1,9495 | 29,24 | |||||||||
| premium or 1st grade butter | 23,793 | 2,163 | 6,815 | 32,37 | ||||||||
| butter of the highest quality. 1st grade, amateur | 27,999 | 61,362 | 4,383 | 39.204 | 11,304 | 144.25 | ||||||
| natural milk | 26,838 | 1,917 | 17.154 | 45.9 | ||||||||
| condensed milk | 14,28 | 1.02 | 9,515 | 0,865 | 3,528 | 2.725 | 21,9 | |||||
| cream | 6,705 | 6,7 | ||||||||||
| agar | 0,225 | 0,225 | ||||||||||
| vanillin | 0.0042 | 0.0003 | 0.0045 | |||||||||
| lemon acid | 0,045 | 0.045 | ||||||||||
| rum essence | 0,027 | 0.033 | 0,003 | 0,055 | 0.072 | |||||||
| powdered sugar | 12,694 | 1.154 | 3.078 | 4,49 | 21,42 | |||||||
| salt | 0,072 | 0,072 | ||||||||||
| granulated sugar | 37,174 | 29,988 | 2.142 | 62,734 | 4,481 | 43,317 | 26.939 | 2.449 | 6.876 | 4,9 95 | 221.4 | |||||||||||||||||||||||||
| essence | 0.035 | 0,0025 | 0.090 | 0,165 | 0,015 | 0,027 | 0,05 | 0,39 | ||||||||||||||||||||||||||||
| vanilla powder | 0,158 | 0,287 | 0,0205 | 0.231 | 0,021 | 0,07 | 0,78 | |||||||||||||||||||||||||||||
| starch | 3,836 | 0.274 | 2.448 | 3,223 | 0.293 | 11,07 | ||||||||||||||||||||||||||||||
| nuts | 4,797 | 5,446 | 0,389 | 4.851 | 4.743 | 20.23 | ||||||||||||||||||||||||||||||
| syrup | 1.134 | 0,081 | 5,292 | 0,373 | 2,286 | 0,684 | 9.86 | |||||||||||||||||||||||||||||
| jam | 6,573 | 0,4695 | 7,04 | |||||||||||||||||||||||||||||||||
| canned fruits | 18,662 | 1,333 | 13,842 | 33.84 | ||||||||||||||||||||||||||||||||
| chocolate glaze | 2.277 | 1.428 | 0,102 | 3,8 | ||||||||||||||||||||||||||||||||
| cocoa powder | 5.166 | 4,403 | 0,3145 | 4,214 | 0,301 | 1.971 | 0,22 | 0.02 | 0,305 | 16,9 | ||||||||||||||||||||||||||
| candied fruit | 1,98 | 0.18 | 2,2 | |||||||||||||||||||||||||||||||||
| lemon wedges | 1,44 | 1.44 | ||||||||||||||||||||||||||||||||||
| wine | 1.026 | 3,066 | 0.219 | 2,691 | 3,344 | 0,304 | 0.036 | 0,025 | 10.7 | |||||||||||||||||||||||||||
Accepted by the workshop manager (signature)
Chapter 4. OPERATIONAL PRODUCTION PLANNING AND TECHNOLOGICAL DOCUMENTATION
4.2. Operational planning at enterprises with a full production cycle
Each catering establishment must have an approved monthly turnover plan; based on this plan, a daily production program is drawn up.
In restaurants, where the assortment of dishes is very large, the menu mainly includes ordered portioned dishes, so it is difficult to plan the number of dishes produced in advance, but, taking into account past experience, in a restaurant you can plan the release of the number of semi-finished products (when processing meat, poultry, fish) and how much food is needed per day from storage facilities.
At public catering establishments with a certain contingent of consumers (canteens at manufacturing enterprises, educational institutions, child care institutions, rest homes, etc.), it is possible to more clearly plan production work for each day.
Operational planning of production work includes the following elements:
Drawing up a planned menu for a week, a decade (cyclic menu), on its basis, developing a menu plan reflecting the daily production program of the enterprise; menu preparation and approval;
- calculating the need for products for preparing dishes provided for in the menu plan, and drawing up requirements for raw materials;
- registration of a demand invoice for the release of products from the pantry for production and receipt of raw materials;
- distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.
The first stage operational planning is the preparation of a planned menu. The presence of a planned menu makes it possible to provide a variety of dishes by day of the week, to avoid repetition of the same dishes, to ensure a clear organization of the production supply of raw materials and semi-finished products, timely sending applications to wholesale bases, industrial enterprises, to properly organize the technological process of food preparation and the labor of production workers. The planned menu indicates the assortment and quantity of dishes of each type that can be prepared at a given enterprise by day of the week or decade. When drawing up a planned menu, the qualifications of cooks, consumer demand, the possibility of supplying raw materials and the seasonality of raw materials, and the technical equipment of the enterprise are taken into account.
The second and main stage operational planning is drawing up a menu plan. The menu plan is drawn up by the production manager on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.
It contains the names of dishes, recipe numbers and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.
The main factors that must be taken into account when compiling a menu include: the approximate range of products recommended for catering establishments, depending on its type and the type of diet provided, the availability of raw materials and its seasonality.
An approximate assortment of dishes (minimum assortment) is a certain number of items of cold dishes, hot dishes, drinks, typical for various catering establishments (restaurants, canteens, cafes, etc.).
An approximate range of manufactured and sold products for canteens is given in table. 3.
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Radchenko L.A. Organization of production at catering establishments
Chapter 5. PRODUCTION ORGANIZATION
Textbook. - Rostov n/d: Phoenix, 2006. - 352 p.
Production infrastructure and its characteristics
The essence of organizing production is to create conditions that ensure the correct conduct of the technological process of food preparation.
At each enterprise, in accordance with the technological process of product production, production units are organized that form its production infrastructure.
The production infrastructure of an enterprise is understood as the composition of its production units (participants, departments, workshops, production facilities), the forms of their construction, location, and production connections.
The production structure of an enterprise is influenced by various factors: the nature of the products produced, the features of the technology for their production, the scale of production, the forms of production relations with other enterprises.
According to the production structure of the enterprise, it can be classified into the following types: procurement, producing semi-finished products of varying degrees of readiness to supply pre-production, culinary and retail stores with them: pre-production, working on semi-finished products; enterprises with a full production cycle, working on raw materials.
Production- This is a large division that unites workshops.
Shop- this is a technologically isolated part of the enterprise in which the completed production process takes place. Depending on the nature of the technological process and the volume of work, workshops may have production areas, departments or production lines.
Production area- this is the part of the enterprise where the completed stage of the production process takes place.
The production stage is the technologically completed part of the production process.
Branches- larger production units that can be created in large workshops and production facilities as an intermediate step between the production site and the workshop or production.
Workplaces are organized in workshops, departments, and production areas.
Workplace- this is the part of the enterprise in which the labor process is carried out by one or a group of workers performing certain operations.
There are enterprises with a shop structure and a non-shop structure.
The workshop structure is organized at enterprises working on raw materials with a large volume of production. Shops are divided into procurement (meat, fish, poultry, meat and fish, vegetables), pre-preparation (hot, cold), specialized (flour, confectionery, culinary). At public catering establishments working on semi-finished products, a workshop for processing semi-finished products and a greenery processing workshop are organized.
Technological lines are organized in each workshop. A production line is a production area equipped with the necessary equipment for a specific technological process.
The shopless production structure is organized at enterprises with a small production program that have a limited range of products at specialized enterprises (snack bars, kebab shops, dumpling shops, dumpling shops, etc.).
The composition of the premises of public catering establishments and the requirements for them are determined by the relevant SNiP. There are five main groups of premises:
Warehouse group - designed for short-term storage of raw materials and products in refrigerated chambers and uncooled storerooms with appropriate storage modes;
- production group - intended for processing products, raw materials (semi-finished products) and producing finished products; the production group includes main (procurement and pre-cooking) shops, specialized (confectionery, culinary, etc.) and auxiliary (washing, bread slicing);
- trading group - intended for the sale of finished products and the organization of their consumption (trading floors with distribution and buffets, culinary stores, a lobby with a wardrobe and bathrooms, etc.);
- administrative and household group - designed to create normal working and rest conditions for enterprise employees (director’s office, accounting, staff wardrobe with showers and bathrooms, etc.). All groups of premises are interconnected. The following requirements for the layout of premises have been developed: all groups of premises must be located along the technological process: first warehouse, production, then retail, administrative, household and technical premises must be conveniently interconnected with them;
- the relative arrangement of the main groups of premises should ensure the shortest connections between them without crossing the flow of visitors and service personnel, clean and used dishes, semi-finished products, raw materials and waste;
- one should strive for a compact building structure, providing for the possibility of redevelopment of premises in connection with changes in production technology;
- the layout of all groups of premises must meet the requirements of SNiP, sanitary and fire safety regulations;
- all production and storage premises must be impenetrable, entrances to production and household premises must be from the utility yard, and to retail premises from the street; they must be isolated from entrances to residential premises;
- the layout of retail premises is carried out in the direction of movement of visitors; provision is made for the possibility of reducing their movement and ensuring the evacuation of people in case of fire.
Questions to test knowledge
1. What types of production structures can there be in public catering establishments?
2. What is a production line in a workshop?
3. What factors influence the successful execution of the production process?
4. What are the requirements for production premises?
5. How to check whether the area of the workshop where you work meets the standard?
6. What factors determine the microclimate in industrial premises?
7. What factors determine optimal working conditions?
Organization of workplaces
Workplace is the part of the production area where the worker performs individual operations using the appropriate equipment, utensils, inventory, and tools. Workplaces in public catering establishments have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the range of products.
The area of the workplace must be sufficient to ensure rational placement of equipment, creation of safe working conditions, as well as convenient arrangement of equipment and tools.
Workstations in the workshop are located along the technological process.
Workplaces can be specialized or universal. Specialized jobs are organized at large enterprises, when an employee performs one or more homogeneous operations during the working day.
In medium and small enterprises, universal workplaces predominate, where several heterogeneous operations are carried out.
The organization of workplaces takes into account the anthropometric data of the structure of the human body, i.e., based on a person’s height, the depth, height of the workplace and the front of work for one employee are determined (Table 12).
When developing sectional modulated equipment, the above factors were taken into account.
The dimensions of production equipment must be such that the body and hands of the worker are in the most comfortable position.
As experience in organizing a chef's workplace has shown, the distance from the floor to the top shelf of the table, on which a supply of dishes is usually placed, should not exceed 1750 mm (Fig. 6). The optimal distance from the floor to the middle shelf is 1500 mm. This area is the most convenient for the cook. It is very convenient when the table has drawers for equipment and tools. At the bottom of the table there should be shelves for dishes and cutting boards.
Rice. 6. Cook's workplace
Sectional modulated tables for small-scale mechanization, with a refrigerated slide and cabinet. Wooden racks are installed near production tables and bathtubs. For ease of work, the height of the table should be such that the distance between the worker’s elbow and the table surface does not exceed 200-250 mm.
The angle of instantaneous visibility of the object is 18°. This sector of the review contains what the employee should see instantly. The effective visibility angle should not exceed 30°. The average viewing angle for a person is 120°, so the length of the production table should not exceed 1.5 m.
A sufficient area in the workplace area eliminates the possibility of industrial injuries and provides access to the equipment during its operation and repair. It is recommended to observe the following permissible distances when placing equipment (in m):
| Between two technological lines of non-mechanical equipment with a double-sided arrangement of workplaces and a line length of up to 3 m. | 1,2 |
| over 3 m. | 1,5 |
| Between the wall and the process line of non-mechanical equipment | 0,1-0,2 |
| Between the wall and mechanical equipment | 0,2-0,4 |
| Between the wall and heating equipment | 0,4 |
| Between the thermal equipment process line and the distribution line | 1,5 |
| Between the working fronts of thermal and non-mechanical equipment | 1,5 |
| Between the working fronts of the digester sections | 2,0 |
| Between electric boilers installed in line | 0,75 |
| Between process lines of heat-generating equipment | 1,5 |
| Between the wall and the workplace of a vegetable peeler in a vegetable shop | 0,8 |
Each workplace must be provided with a sufficient number of tools, equipment and utensils. Utensils and equipment are selected in accordance with Equipment Standards, depending on the type and capacity of the enterprise. The requirements for production equipment are: strength, operational reliability, aesthetics, etc.
Sanitary and hygienic requirements for equipment, utensils, and tools are determined by SP and SanPiN, according to which utensils, equipment and tools must be made from materials that are harmless and safe for human health and the environment.
Questions to test knowledge
1. What is a workplace?
2. What are the requirements for the size of the workplace area?
3. How do jobs differ?
4. What are the main requirements for organizing workplaces?
5. What types of sectional modulated tables are there?
6. What allowable distances are recommended when placing equipment?
Questions to test knowledge
1. What are the requirements for the location of a vegetable shop?
2. What is the technological process of processing vegetables?
3. What requirements must be met when placing equipment?
4. What are the main types of equipment used in a medium-capacity vegetable shop?
5. What is special about organizing a workplace for cleaning potatoes and root vegetables?
6. What types of equipment are used in the vegetable shop?
7. Indicate the difference in the organization of a large vegetable shop of a procurement enterprise and a vegetable shop of a medium-sized farm.
8. How are onions, cabbage, herbs and other vegetables processed in the workshop?
9. How is labor organized in a vegetable shop?
Labour Organization
The work of the meat shop of a procurement enterprise is organized in one or two shifts, depending on capacity. In large workshops, separate teams of deboners, trimmers, and manufacturers of semi-finished products can be organized. Boners of III, IV and V categories are engaged in meat deboning. Meat trimming is carried out by trimmers of the I, II and III categories. Slicing of semi-finished products is carried out by workers of the III and IV categories. Cooks of the III and IV categories work in the meat shops of restaurants and canteens.
In large meat shops, workers are engaged in homogeneous work during the working day, i.e., an operational division of labor is used. In small meat shops, the cook performs several operations in turn.
Labour Organization
The fish shop operates in one or two shifts. At procurement enterprises, the work is headed by the shop manager or foreman. The workshop workers include manufacturers of semi-finished products of the III and IV categories. Workers of the IV category cut sturgeon fish.
Cooks of the III and IV categories work in the fish shops of restaurants and canteens; The work of the workshop is headed by the production manager or foreman.
Labour Organization
The general management of the workshop is carried out by the production manager; if there are 5 or more workers in the workshop, a foreman (chef of IV or V ranks) is appointed, who, together with other cooks, carries out the production program. Based on the menu plan, he receives raw materials from the production manager, gives tasks to the cooks in accordance with their classification, and distributes products among team members. The foreman monitors the progress of the technological process, the consumption rates of raw materials and the output of semi-finished products, the condition and serviceability of equipment, is responsible for compliance with labor protection and safety regulations, and monitors the sanitary condition of the workshop.
In a restaurant, a V-class cook produces semi-finished products for complex and banquet dishes, portioned semi-finished products from beef, lamb, and pork. A fourth-grade cook cuts sturgeon fish, dresses poultry carcasses, cuts meat and fish into portions, and prepares simple semi-finished products. Cooks of IV and III categories carry out cutting of meat and deboning of parts. A third-grade cook cuts fish of small species, produces cutlet mass and semi-finished products from it, and cuts small-sized semi-finished products.
Questions to test knowledge
1. What is the technological process of meat processing?
2. What is the distinctive feature in the organization of meat processing in large procurement enterprises from the organization of meat processing in enterprises of medium and low capacity?
3. What semi-finished products are produced in meat shops?
4. What kind of premises are organized in meat shops at large procurement enterprises?
5. Describe the organization of the technological process of meat processing in large procurement enterprises.
6. What is the purpose of the conveyor at the meat deboner’s workplace in large meat shops?
7. Describe the organization of the deboner’s workplace.
8. Describe the organization of the workplace for preparing portioned and small-piece semi-finished products.
9. How is the technological process of preparing minced semi-finished meat products organized?
10. What mechanical equipment is used when processing meat in large meat shops and medium-sized meat shops?
11. How is labor organized in meat shops?
12. What is the purpose of the poultry shop?
13. Where are poultry workshops organized?
14. What are the three main areas organized in the poultry shop?
15. Describe the organization of defrosting poultry.
16. Where is a bird singed?
17. How is the process of poultry gutting organized in poultry shops?
18. How is the process of preparing portioned and chopped semi-finished poultry products organized?
19. How is the processing of by-products organized in poultry shops?
20. List the tools and equipment used when processing poultry.
21. What are the shelf and sales periods for semi-finished poultry products?
22. In which workshop is poultry processed in restaurants and canteens?
23. List the range of semi-finished fish products produced at large procurement enterprises.
24. What operations does the technological process of processing fish with bone skeleton consist of?
25. What are the distinctive features in the organization of the technological process of processing fish with bone skeletons in large fish workshops from the processing of fish in workshops of medium and low capacity?
26. How is defrosting of frozen fish with a bone skeleton organized?
27. Describe the organization of workplaces for gutting fish.
28. What mechanical equipment is used when cutting fish with a skeleton?
29. Why is fish fixed?
30. Describe the organization of the workplace for the preparation of portioned, small-piece and cutlet mass products.
31. How is the process of processing sturgeon fish organized, what is its peculiarity?
32. Conditions and terms of storage of semi-finished fish products.
33. Describe the organization of fish processing in public catering establishments of medium and low capacity.
34. How is labor organized in a fish shop?
35. What are the peculiarities of organizing the work of a meat and fish workshop?
36. How is the meat processing process organized in a meat and fish workshop?
37. How is the workplace organized for preparing portioned and small-piece semi-finished products?
38. How is a workplace organized for preparing minced semi-finished meat products?
39. How is the fish processing process organized in a meat and fish shop?
40. Where are workshops for finishing semi-finished products organized and what is their purpose?
41. What individual jobs are organized in the semi-finished products finishing shop?
42. What equipment is used in shops for finishing semi-finished products?
43. How is a workplace organized for processing semi-finished meat products in the pre-production shop?
44. How is the processing of by-products organized in the finishing shop for semi-finished products?
45. How is poultry processing organized in the semi-finished products processing workshop?
46. How is the preparation of semi-finished fish products organized in the semi-finished products processing workshop?
47. Describe the organization of work in the greenery processing workshop.
Labour Organization
Since the work in the hot shop is very diverse, cooks of various qualifications must work there. The following ratio of cooks in the hot shop is recommended: VI category - 15-17%, V category - 25-27%, IV category - 32-34% and III category - 24-26%.
The production team of the hot shop also includes dishwashers and kitchen assistants.
A VI category cook, as a rule, is a foreman or senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the yield of dishes. He monitors compliance with the technology of preparing dishes and culinary products, prepares portioned, signature, and banquet dishes.
A chef of the V category prepares and prepares dishes that require the most complex culinary processing.
A IV category cook prepares first and second courses for mass demand, sautes vegetables and tomato puree. A third-grade cook prepares food (cuts vegetables, cooks cereals, pasta, fries potatoes, cutlet products, etc.).
In small hot shops, the work of the shop is headed by the production manager.
Questions to test knowledge
1. At which enterprises are hot shops organized?
2. What technological processes are carried out in the hot shop?
3. Describe the location of the hot shop in a catering establishment.
4. What are the characteristics of dishes prepared in a hot shop?
5. What requirements must hot shop dishes meet?
6. On what basis is the production program of the hot shop drawn up?
7. What are the requirements for the microclimate of a hot shop?
8. What determines the operating mode of a hot shop?
9. Taking into account what factors is equipment selected for a hot shop?
10. What is the advantage of using sectional modulated equipment?
11. Methods for arranging equipment in a hot shop.
12. What types of sectional modulated production tables and other types of non-mechanical equipment can be used in a hot shop?
13. What specialized departments are allocated in the hot shop?
14. What stages does the technological process of preparing soups consist of?
15. Give examples of water standards and time for preparing various types of broths of unequal concentrations.
16. What types and types of heating equipment are used in the soup department of the hot shop? What are they made of?
17. What distance should be between the thermal equipment line and the non-mechanical equipment line?
18. Describe the organization of the technological process for preparing soups.
19. How does the organization of soup making jobs in a restaurant differ from the organization of jobs in a canteen?
20. What equipment is used to prepare puree soups?
21. When preparing clear broths, what additional jobs can be created?
22. What is the purpose of the sauce compartment?
23. List the types and types of main equipment for the sauce department of the hot shop.
24. What is the advantage of using microwave devices in a hot shop?
25. What technological lines can the sauce department equipment be grouped into?
26. How is labor organized in a hot shop?
Labour Organization
The operating mode of the cold shop is set depending on the type of enterprise and its operating mode. When the enterprise operates for 11 hours or more, workshop workers work on a staggered, two-team or combined schedule. The general management of the workshop is carried out by a foreman or a responsible employee of the VI or V category cooks.
The foreman organizes work to implement the production program in accordance with the menu plan. In the evening, labor-intensive dishes are prepared: jellies, jellied dishes, jelly, compotes, etc.
Time to prepare work at the beginning of the working day is used to select utensils, equipment, and obtain products in accordance with the production task. With good production organization, the time to prepare the work should be no more than 20 minutes. Cooks are given assignments according to their qualifications. The foreman monitors compliance with the rules of technology for preparing cold and sweet dishes and the release schedule in order to avoid interruptions in service to visitors.
In cold shops with a large volume of work, an operational division of labor is carried out, taking into account the qualifications of the cooks.
Cooks of the III category are engaged in the preparation of products included in the dishes (cooking vegetables, boiling or frying semi-finished meat and fish products, slicing vegetables, processing herring).
Chefs of the IV category are engaged in the preparation of dressings, portioning and presentation of cold dishes of mass demand (vegetable, fish, meat salads, vinaigrettes, jellies, marinated fish, etc.), and sweet dishes.
Chefs of the V category carry out the preparation and presentation of complex dishes (aspic, stuffed fish, galantine, assorted fish and meat, jellies, mousses, etc.).
At the end of the work shift, the cooks report for the work done, and the foreman or chef in charge draws up a report on the sale of dishes for the day to the sales area, buffets and branches.
Questions to test knowledge
1. Where is the cold shop organized?
2. What is the purpose of the cold shop? List the range of cold shop products.
3. What is the cold shop production program based on?
4. Describe the location of the cold shop.
5. What features should be taken into account when organizing a cold shop?
6. What mechanical equipment is used in the cold shop?
7. List the means of small-scale mechanization used in the cold shop.
8. What non-mechanical equipment is used in the cold shop?
9. List the types and types of cold equipment used in the cold shop.
10. What are the requirements for the layout of a cold shop?
11. List the inventory and tools used in the cold shop.
12. What technological food preparation lines can stand out in a cold shop?
13. What separate workplaces are organized in large cold shops?
14. Describe the organization of the workplace for preparing salads and vinaigrettes.
15. Describe the organization of the gastronomic products processing workplace.
16. Describe the organization of the workplace for preparing jellied dishes.
17. Describe the organization of sandwich making workplaces.
18. How is the preparation of cold soups organized in a cold workshop?
19. Describe the preparation of sweet dishes in a cold room.
20. What equipment is used for preparing soft ice cream and for storing and dispensing ice cream?
21. How is labor organized in a cold shop?
22. What are the technological lines in the sauce department intended for, what do they consist of?
23. How does organizing workplaces in the sauce department in a restaurant differ from organizing workplaces in a canteen?
24. Describe the organization of the technological process for preparing second courses in the sauce department.
25. What are the deadlines for the sale of second courses?
26. What rules must be followed in case of forced storage of leftover food?
27. What dishes and side dishes should not be left for the next day?
28. What safety measures established by medical-biological requirements and sanitary standards apply to food products?
29. List the types of kitchen utensils used in the hot shop.
30. List the inventory and tools used in the hot shop.
31. What jobs can be organized in the sauce department of the hot shop?
32. List the types and types of equipment used for frying and sautéing foods.
33. How to organize the workplace of a cook who prepares boiled, stewed and stewed dishes?
34. How is the process of preparing porridge and pasta organized?
35. What should be taken into account when selecting stovetop boilers for cooking porridges of various consistencies? Give examples.
36. Sales deadlines for sauces.
Labour Organization
The operating mode of a culinary workshop depends on its production capacity and the range of products. As a rule, culinary shops operate in one or two shifts. The capacity of the workshop is determined by the quantity of products produced in kilograms, pieces in accordance with the established production program. The workshop's production program for a specific day depends on orders received from other enterprises. The main workshop employs chefs of various qualifications. The work of the workshop is headed by the workshop manager or foreman, who is responsible for compliance with the technology of preparation of products, for the quality and safety of products; arranges cooks, monitors the timing of production, storage and sale of finished products.
Questions to test knowledge
1. What is the purpose of the culinary workshop?
2. What premises are included in the culinary workshop?
3. List the range of products in the cold department of the culinary shop.
4. What equipment is used in the cold section of the culinary shop?
5. List the range of culinary products in the hot section of the culinary shop.
6. How are jobs organized in the hot section of the culinary workshop?
7. How is labor organized in the culinary workshop?
Labour Organization
The management of the confectionery shop is carried out by the head of the shop. He introduces the foremen to the range of manufactured products, distributes raw materials between teams, and controls the technological process of preparing confectionery products.
In confectionery shops, as a rule, a linear graph is used. In large workshops, work is organized in two shifts, in small enterprises - in one shift. Teams are organized either by type of product (one prepares products from yeast dough; the other prepares cakes, pastries), or by technological process operations (kneading, cutting and baking products; finishing products). Each shift employs two or three teams, depending on the capacity of the workshop. There is an operational division of labor among the team members.
Confectioners of the V category produce figured, custom-made cakes and pastries. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and perform artistic finishing of products.
IV category confectioners produce various muffins, rolls, premium cookies, complex cakes and pastries.
Confectioners of the III category produce simple cakes and pastries, and bakery products. They prepare various types of dough, creams, fillings.
Qualification requirements for a pastry chef:
The confectioner must have primary or secondary vocational education;
- know the recipes and technology for the production of flour confectionery and bakery products from various types of dough, finishing semi-finished products;
- know the commodity characteristics of raw materials, types of flavoring and aromatic substances, leavening agents and dyes permitted for the manufacture of confectionery products;
- comply with sanitary and hygienic conditions for the production of flour confectionery products, their storage, transportation and sale periods;
- know organoleptic methods for assessing the quality of confectionery products;
- know the methods and techniques of highly artistic finishing of complex types of confectionery products;
- know the operating principles and rules of operation of technological equipment used in the manufacture of confectionery products.
Qualification requirements for a confectioner are specified in accordance with the requirements of the industry standard OST 28-1-95 “Public catering. Requirements for “production personnel”; this standard is used for certification of catering services.
Confectioners of the second category perform individual work in the process of making cakes, pastries, and prepare syrups and creams.
Confectioners of the first category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean confectionery sheets, baking sheets and molds.
Bakers of the II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products. The baker must know the technological process, modes and duration of baking confectionery products; know the yield standards of finished products, factors influencing baking, cooling mode of baked products; know the design, design principles and operating rules of the equipment being serviced.
Confectioners must be aware of the responsibility for the work they perform.
The workshop manager and foremen monitor the rational organization of labor in the workshop.
The work of confectionery shops is carried out in accordance with the planned production target.
Questions to test knowledge
1. Where are confectionery shops organized?
2. How are confectionery shops classified by productivity and range of products?
3. What is the difference between the range of products produced in confectionery shops of small and large capacity?
4. What stages does the technological process of making flour confectionery products consist of?
5. What type of premises can high-capacity confectionery shops have?
6. List the types and types of equipment used in confectionery shops.
7. Which eggs are prohibited from being used in the manufacture of confectionery products?
8. How are eggs processed before use in confectionery shops?
9. What personal hygiene rules should workers observe before breaking eggs and after processing them?
10. How is flour sifting organized in confectionery shops?
11. Describe the organization of kneading and preparing yeast dough.
12. Describe the organization of preparing biscuit dough.
13. Describe the organization of workplaces for preparing puff pastry.
14. How is the preparation of choux pastry organized?
15. How are work stations for cutting dough organized?
16 What tools and equipment are used for cutting dough?
17. Describe the organization of a workplace for cutting yeast dough.
18. How is confectionery baking organized?
19. Give examples of the temperature regime for baking products from various types of dough.
20. How is the preparation of finishing semi-finished products organized?
21. What equipment and tools are used when decorating cakes and pastries?
22. How is the washing of dishes and equipment in the confectionery shop organized?
23. How should pastry bags be treated after use?
24. Terms and conditions of storage of confectionery products.
25. What rules for transporting confectionery products must be followed?
26. How is labor organized in confectionery shops?
27. What work do confectioners of the V and IV categories do?
28. What work do confectioners of the I, II and III categories do?
29. List the qualification requirements for a pastry chef.
30. What work do bakers of the II and III categories do?
Practical lessons
After studying the chapter “Organization of Production,” it is recommended to conduct practical classes on drawing up algorithms for workplaces and production lines in various workshops (it is advisable to conduct the class in production or as an excursion to production with performing the specified task independently); analysis and solution of production situations related to the organization of work of production shops of various types and classes; selection of equipment and inventory for various workshops (taking into account equipment standards).
Organization of distribution work
Distribution at catering establishments performs the function of selling ready-made meals. The work of the dispensing room largely determines the quick service of visitors, which means increasing the throughput of the sales area and increasing the output of own-produced products.
Distribution is an important area of production, since it is here that the production process is completed when the finished product is issued. Unclear operation of the serving station can lead to a decrease in the quality of ready-made dishes and impairs customer service.
The distribution should have a convenient connection with the hot and cold shops, the sales floor, the bread slicer and the washing tableware, and in the restaurant - with the service, buffets, and bar counter.
By its location, the distribution can be a continuation of the hot shop, being in the same room with it.
In restaurants and small and medium-sized enterprises, the distribution of finished products is entrusted to the cooks who prepared them. This increases their responsibility for the quality, presentation and correct presentation of dishes. In self-service establishments, when the sales area is open for a long time, food is served by food distributors.
The classification of distribution lines is carried out according to three criteria: the design features of the equipment used, the range of products sold and the method of selling them to consumers (Table 18).
Table 18
Organization of distribution work
1. Purpose and location of the distribution.
2. Classification of distribution lines.
3. Characteristics of mechanized distribution lines. 
