home Business Assortment of food and drinks serving line. Iterma - food distribution lines for canteens

Assortment of food and drinks serving line. Iterma - food distribution lines for canteens

Classification and characteristics of self-service forms

Catering capacity

AT PUBLIC CATERING ENTERPRISES

SELF-SERVICE ORGANIZATION

Lecture No. 19

1. Capacity of a catering establishment

2. Classification and characteristics of self-service forms

3. Food distribution lines

The capacity of a public catering establishment is the number of visitors it serves during the operation of the hall. It depends on a number of factors:

Type and class of enterprise;

The range and quality of services, including food services;

Pricing policy;

Location of the enterprise;

Sales promotion areas;

Hall capacity;

Methods and forms of service;

Distribution bandwidth;

Service speeds.

In the conditions of fierce competition in the service sector market, public catering enterprises of various types use different tactics to increase throughput, since efficiency indicators depend on it. Some of the directions are given below:

Development of an original product range;

Increasing the capacity of the halls due to a more rational arrangement of equipment and furniture;

Transferring the enterprise to work with semi-finished products, which allows freeing up additional space, and, consequently, organizing other types of enterprises or increasing the capacity of existing ones in the same general areas;

Reducing and sometimes even eliminating lunch breaks in the halls;

Extending the regime and forms of organizing the work of the enterprise (for example, using the dining room in the evening as a youth or specialized cafe);

Expanding the range of services (for example, organizing catering services in the summer on verandas, retail trade, delivery of culinary products to the consumer’s home, calling a taxi at the expense of the establishment, etc.);

The use of various means of stimulating product sales (holding sales days, reducing the cost of complexes during the morning opening hours of the hall, providing discounts to regular customers, etc.);

Introduction of modern dispensing equipment;

Improved qualifications of service personnel, etc.

Catering enterprises of different levels of service, depending on type and class, develop their strategy and tactics taking into account the needs and requests of real and potential customers.

The self-service method is used in many catering establishments, both commercial and non-commercial. In this method, the following forms are distinguished depending on the characteristics:

By the number of operations performed by consumers: full and partial;

By payment method: self-service with prepayment; with subsequent payment (after a set of products or after a meal); food on credit; self-calculation; self-service with direct payment; supply of set meals using pre-purchased subscriptions (coupons).

When choosing a form of self-service, we proceed from the need to ensure distribution capacity, which is determined by the duration of service to one consumer.

The main factors influencing the capacity of a public catering establishment are: the type of enterprise, its capacity and the intensity of consumer flow.

In self-service with pre-payment, consumers first look at the menu, select dishes, pay the cost, receive a receipt and go to the distribution point where they receive the products. The distribution capacity in this case is limited, since the distributors must view and sort receipts for dishes. The service process can be accelerated by using lunch vouchers or subscriptions, especially with pre-set tables.

With self-service with payment for the selected products after receiving them, visitors are not limited in the choice of dishes, the serving chefs are freed from sorting receipts and focus their attention on dispensing the dishes. As a disadvantage, we can note weakened control over cash transactions.

When self-service with payment for the cost of products after consumption, responsibilities are distributed between the cashier and the controller, and consumers can check the correctness of the cost of the dishes.

Self-service with direct payment is characterized by the simultaneity of the processes of choosing, receiving and paying for the cost of dishes. In this case, product release and payment are carried out by one employee.

The self-payment system provides for the participation of the consumer himself in paying for the products he has chosen.

The use of accepted forms of self-service in public catering establishments requires the correct selection of the type of distribution and determination of the number of service personnel, calculation of the capacity of distributions and their number, selection and placement of equipment both at distribution points and in the halls, rational organization of work of service personnel.

The distribution capacity is influenced by: the form of self-service, the type and front of distribution, the design and placement of equipment, the number of workplaces, the range of products sold, the rational organization of labor and the qualifications of service personnel, the connection of distribution with the main production (preparatory shops) and auxiliary departments (buffet, washing tableware, bread slicer, dinnerware). All these factors determine the duration of service for one visitor.

The classification of dispensing equipment is based on the following characteristics:

· degree of automation of food preparation and distribution;

· range of products sold;

· method of serving food to visitors;

· design features.

The degree of automation in the picking and dispensing of dishes involves the use of mechanized devices for assembling dishes into disposable dishes and its implementation through automatic machines, partially mechanized lines for picking and distributing dishes, as well as non-mechanized ones, where the picking and dispensing of dishes is completely carried out manually.

Depending on the nature of production (intermittent, continuous, mixed), the intensity of the flow of consumers (cyclical, continuous, one-time), a periodic or continuous system of picking and dispensing lunches is used.

To service continuous flows of consumers, mechanized distribution lines are used: “Temp”, LPS, LRKO, MPSO, LKKO “Potok”, MLKO-P “Progress”, “Impulse”.

The “Temp” mechanized dispensing line has the shape of a round table with a diameter of 2.5 m and rotates at a speed of 1 rpm. Lunch is provided by 3 performers. One table holds 29 hexagonal trays.

Self-service lines LPS-G, LPS-D are equipped with counters for dispensing set meals, which include an appetizer, soup, hot dish, sweet dish or drink. The line capacity is 180 meals per hour.

Mechanized self-service counters are produced in two modifications (MPSO-1 and MPSO-2) and have a horizontally closed conveyor as a transporting device, on special platforms of which trays with complexes are located. The conveyor can be given a variety of configurations, which makes it possible to install the line in halls of different configurations. The rhythm of supply of complexes can be from 3 to 10 seconds, which is achieved by adjusting the conveyor speed in the range of 0.056-0.186 m/sec. The 3.9 m long counter accommodates 16 trolleys to accommodate standard trays. For one workplace, the length of the counter should be 1.3-1.4 m.

The Potok set lunch line is designed to supply one type of set, consisting of an appetizer, soup, hot and sweet dish (or hot drink). Four variants of the line are produced: LKKO-1, LKKO-2 (300 lunches per hour are completed by 3 cooks); LKKO-3, LKKO-4 (600 lunches per hour are completed by 5 cooks).

In the LKKO-1 and LKKO-3 lines, the picker's workplaces are located on one side of the conveyor, LKKO-2 and LKKO-4 - on both one and two sides. The line's supply includes food warmers, trolleys with a squeezing device for trays and dishes. The “Impulse” line is a variation of the LKKO line.

The MLKO-P “Progress” line is a horizontal double-chain vertically closed conveyor with special platforms for trays. They produce modifications of the line: “Progress-400” (400 lunches per hour are completed by 4 cooks) and “Progress-600” (600 lunches per hour are completed by 5 cooks). The line does not include food warmers, so they are equipped with the necessary mobile equipment.

The distribution line for set meals LRKO can be installed both between the kitchen and the hall, and in the back of the hall. It includes trolleys for trays, cutlery, food warmers for dispensing soups and hot dishes, trolleys for bread and snacks. Service is carried out by 1-2 distributors. The line's capacity is 150-300 meals per hour.

Mechanized lines for the periodic distribution of lunches (LKNO “Effect” and “Slavyanka”) are characterized by a gap in the time between the end of picking and the start of distribution. For short-term storage of products (no more than 30 minutes), a storage device is used. In addition to the storage and conveyor, the line includes mobile dispensing equipment, similar to the LKKO line. The capacity of one storage rack is up to 16 complexes.

The “Effect” line is available in three modifications: for enterprises with 100, 150 and 200 seats with a productivity of 500, 750 and 1000 lunches per hour, respectively, and the number of pickers 5, 6, 8. The “Slavyanka” line is distinguished by the fact that lunches are completed at double-chain vertically closed conveyor (similar to the Progress line), located opposite the storage rack.

Based on the range of products sold, distribution centers can provide complete rations and a free choice of dishes. For a free choice of dishes, LPS and LS lines are used, which may include a cash register counter, a counter for hot drinks, food warmers for soups and hot dishes, a refrigerated display counter, a mobile boiler, a mobile thermal cabinet, trolleys for cutlery and trays. Domestic manufacturers also offer self-service lines “Bella”, “Favorite” and their modifications.

The list of dispensing equipment has recently expanded significantly. Along with traditional types, new types of equipment and their modifications have appeared on the market. These are: salad bars with a refrigerated surface and a neutral internal cabinet, refrigerated self-service display cases, illuminated thermal display cases, premixes (devices for cooling beer, wine, juices and other drinks), thermal food warmers for soups and hot dishes with a heated cabinet, food warmers with gastronorm containers, heated glazed multi-tier display cases, specialized equipment for making hot chocolate, coffee - espresso, etc. The leaders in the production of equipment for public catering establishments are France, Italy, Poland, and Great Britain.

According to the design features, distribution lines are divided into distribution lines and packaging lines, with and without conveyors, modular and individually manufactured.

Depending on the method of serving dishes to visitors, the lines are either universal or specialized. The universal distribution includes one or two sections for dispensing different types of products to consumers using one dispenser. This line is used in small catering establishments. The distribution capacity is 100-150 lunches/hour.

When using specialized distribution stations, consisting of several sections, portioning and dispensing of individual types of products is carried out by 2 or more distributing chefs. The line capacity is 150-300 lunches/hour (the number of service personnel is 2 distributors, 1 cashier)

The distribution room 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.

The dispensing room is an important production area, since it is here that the production process is completed when the finished product is issued. Unclear operation of the serving area can lead to a decrease in the quality of ready-made dishes and a deterioration in customer service.

Dispensing rooms should have a convenient connection with the hot and cold shops, sales floor, bread slicer and tableware washing, and in a restaurant - with service, buffets, and bar counter.

By its location, the dispensing room 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: 1) the design features of the equipment used, 2) the range of products sold and 3) the method of selling them to consumers.

In accordance with the first sign, distributions are divided into non-mechanized, mechanized and automated; according to the second criterion, they are divided into distributions that sell menu dishes with a free choice of dishes, and with complex types of food, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the sales area, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

Scheme 9 Organization of distribution work

1. Purpose and location of the distribution

2. Classification of distribution lines

3. Characteristics of mechanized distribution lines

Non-mechanized distributions are equipped with lines of self-service counters (LPS and LS), self-service lines for the sale of set meals (LRKO). Mechanized dispensers are designed for assembling and dispensing set meals. Automated distribution lines are equipped with machines for dispensing cold snacks, drinks, and baked goods (for example, vending machines at Sports Palaces).

Specialized dispensers sell cold appetizers, first and second courses, sweet dishes, and hot drinks from the counters. These counters are installed in a line in a certain sequence. Specialized dispensers (linear) are used for self-service.

At present, dispensing lines L PS are not mass-produced, but are widely used in public catering establishments, which are equipped with counters for trays and cutlery, a refrigerated display counter for cold appetizers, a food warmer counter for first courses, a food warmer counter for second courses, hot drinks counter, cold drinks counter, bread and pastry counter, cash register and barrier. It is advisable to install carts with a squeezing device for plates and glasses in the line.

The counter for trays and cutlery is made in the form of a table, in which there are nests with six conical glasses for cutlery. The display counter for cold snacks is designed for display, short-term storage and selection by visitors of cold snacks and dairy products. The counter-bain-marie for first courses is a bain-marie plate with burners on which stove-top cauldrons or pans are installed. The food warmer counter for second courses consists of a water bath in which food warmers for second courses, side dishes, and sauces are installed. The counter for hot drinks is designed for installing thermostats with drinks; the counter for dispensing flour confectionery products has two or three shelves for installing trays with sliced bread and confectionery products. The number of sections in the LPS line depends on the type of public catering establishment and its capacity.

The LRKO line is intended for dispensing set meals in large canteens at industrial enterprises and educational institutions. The line includes four types of food warmers with a capacity of 6, 20, 35 and 60 liters, trolleys with squeezing devices for glasses, trays, and plates. The dispensing equipment is mobile and can be used directly in the sales area, regardless of the location of the kitchen. The LRKO line allows you to organize an island distribution, which is very important for enterprises where the kitchen is remote from the sales area (Fig. 38).

Rice. 38. LRKO line (with the flow of visitors from left to right):

trolleys with squeezing device:

/ - TZ-120 for cold appetizers and bread; 2 - LPS-21T for plates with a diameter of 200 mm; Mobile electric food warmers: 3 - MEP-20 for the second sauce course and complex side dish; 4 - MEP-35 for garnish; 5 - MEP-6 for the second dish without sauce and meat for the first courses; 6 - MEP-60 for first courses; 7 - LPS-20T for plates with a diameter of 240 mm; 8 - TS-120 for glasses; 9 - electric thermostat ET-20M; 10 - dispensing stand SR-1350; // - dispensing stand SR-350; 12 - insert B-925; 13 - barrier B-4000; 14 - TP-120 for trays; 75 - counter for cutlery; 16 - folding table

At enterprises that use modern sectional modulated equipment with functional containers, a self-service drug dispensing line is installed, produced in four versions: LS-A, LS-B, LS-V, LS-G. They differ in the dimensions of the functional containers. The line includes mobile counters for cold dishes, main courses, drinks and mobile cauldrons for first courses (Fig. 39). Mobile equipment can be swapped. To connect mobile food warmers to the electrical network, sockets are provided inside the compartments.

Rice. 39. General view of the self-service line LS

The universal dispenser is designed to dispense various menu dishes to consumers from one workstation. This type of dispenser is used in self-service establishments with a narrow range of dishes (snack bars, highly specialized snack bars). A universal dispensing station can also be organized when dispensing set meals. The universal dispenser is serviced by one dispenser.

An example of a universal serving station is a restaurant serving station. In the hot shop of a restaurant, food is served through a dispensing section of the SRTESM type (thermal electric sectional modular dispensing rack) with a heating cabinet for heating plates. In the cold shop, food is dispensed through a sectional counter.

When serving, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75 °C, main courses and side dishes - no lower than 65 °C; cold soups, drinks - 10-14 °C; custom-made portioned dishes - 85-90 °C. Ready first and second courses can be on the steam table for no more than 2-3 hours; cold dishes are displayed as they are sold.

The distribution room at catering establishments performs the function of selling ready-made meals. Quick service to visitors and, consequently, increasing the throughput of the trading floor depends on its operation.

The dispensing room is an important production area, because it is here that the production process is completed when the finished product is issued. Unclear operation of the dispensing room can lead to a decrease in product quality and impair customer service.

The dispensing room should have a convenient connection with the hot and cold shops, sales area, bread slicer and tableware washing (in a restaurant with service, buffet and bar). Distribution can be a continuation of the hot shop. In restaurants and small and medium-sized enterprises, the distribution of finished products is entrusted to cooks. In self-service establishments, when the sales area is open for a long time, food is served by food distributors.

Classification of distribution lines:

1. by design feature - mechanized, non-mechanized and automated;

2. in terms of product range - with a free choice of dishes and with the sale of set lunches;

3. according to the method of receiving products by the consumer - specialized, universal and combined.

The use of each depends on the layout of the sales area, the capacity of the enterprise, the intensity of the flow of visitors, and the forms of service.

Non-mechanized line distribution is equipped with LPS and LS, LRKO lines.

Mechanized line Designed for completing and dispensing set meals.

Automated line equipped with machines for dispensing cold

snacks, drinks, baked goods.

Combined distribution is a combination of different types of distribution.

Specialized distribution carries out the sale of cold appetizers, first, second and sweet courses, and hot drinks from the counters. These counters are installed in a line in a certain sequence (used for self-service).

Universal distribution designed for dispensing food from one workplace (enterprises with a narrow range of dishes - snack bars).

Currently they do not produce, but widely use LPS lines, which are completed with:

· counter for trays and cutlery;

· refrigerated display counters for cold snacks;

· food warmers for first courses;

· food warmers for second courses;

· counter for hot drinks, cold drinks;

· counter for bread and flour confectionery products;

· cash register and barrier.

You can install trolleys with a plate squeezer.

The number of sections in the LPS depends on the type of enterprise and its capacity. There are lines LPS-A (small canteens), LPS-B (large canteens), LPS-V (cafes). The main disadvantage is the reduction in sales area. The free space of the hall is not fully loaded, especially at the beginning, when visitors are at the distribution.

The LRKO line is intended for dispensing set meals in small canteens at industrial enterprises and educational institutions. The line kit includes:

· food warmers with a capacity of 6, 20, 35 and 60 l;

· plates with a squeezing device for plates, glasses, trays.

The dispensing equipment is mobile and can be used directly in the sales area. This line makes it possible to organize island distribution at those enterprises where the kitchen is remote from the sales floor. Parallel to the distribution, a barrier is installed. The distributor of the second course accepts checks or coupons and controls the correctness of the set lunch. Visitors bring their own trays, hot drinks, cold snacks and bread. If there are 50 seats in the hall, the line is served by one dispenser, 100 seats - by two.

The line is available in three versions:

1. for service from right to left;

2. for service from left to right;

3. service from 2 sides.

At enterprises that use modern sectional-modulated equipment with functional containers, the LS line is installed, produced in 4 versions - LS-A; LS-B; LS-V; LS-G. They differ in the dimensions of the functional containers. This line includes:

· counters for cold dishes;

· counters for second courses;

· counters for drinks;

· mobile cauldrons for first courses.

Sockets are provided inside the compartments for connection.

Universal distribution is used for distributing dishes in snack bars and when serving set meals. Served by one distributor. This distribution is also used in restaurants. In the hot shop of a restaurant, food is served through a dispensing section of the SRTESM type (thermal electric sectional-modulated dispensing rack), with a heating cabinet for heating plates. In the cold shop, food is dispensed through a sectional counter.

Mechanized distribution lines can be continuous or intermittent. In canteens with a continuous flow of visitors, it is advisable to use conveyor lines with continuous access to the dining room: LKKO "Flow" and MLKO "Progress", "Temp", "Rhythm 2".

These mechanized lines assemble and release 1 set lunch option. The "Flow" line consists of:

· conveyor;

Installation of equipment at the conveyor is carried out in blocks. Each block represents a specialized picking post, serviced by one picker. The line is served by 3-6 pickers (from 300-800 lunches per hour). The “Flow” and “Progress” lines are similar, but differ in that in the “Flow”, when the lunch tray rests against the limit switch at the end of the conveyor, the line stops. On the “Progress” line, the tray that has not been removed is returned to production along the lower belt, and then re-enters the hall on the upper belt.

On the “Rhythm 2” line, the consumer assembles the lunch himself, placing the tray on the conveyor, moves at the speed of the conveyor along the distribution, and places dishes on it from the counters. At the end he takes bread and drinks. A conveyor is installed in the hall to collect used dishes.

The “Temp” line is disk type. The distribution is a round table with a diameter of 2.5 m and a height of 0.8 m, on which trays with set meals are placed. The table cover is covered with plastic. Half of the table goes out into the hall, the other half goes to the distributors’ workstations. The device is driven by an electric motor, the time for a full revolution of the disk is 1.5 minutes. In a canteen with a periodic flow of visitors, the “Effect” line is used with a capacity of 500, 750 and 1000 meals per hour. It consists:

· SNR storage racks;

· lunch packing conveyor;

· mobile dispensing equipment.

The storage rack is used to accumulate and store lunch trays for 30 minutes. It consists of separate 4-tier sections, each of which holds 16 trays. Each shelf has 4 trays, which are installed on electric heaters. Lunches are served on plastic trays, in the bottom of which 2 metal disks are mounted for installation on heaters. Plates with 1 and 2 courses are placed on the discs; cold appetizers and sweet dishes are not heated.

From among the pickers, a worker is allocated to install trays with lunches in storage cells. The storage capacity corresponds to the number of seats in the hall.

In public canteens, cooks of the 4th category work at distribution. In the canteen at an enterprise or educational institution there are chefs who prepared the dishes.

Distributing cooks perform primary and auxiliary work. The main one is portioning dishes, their presentation and serving. Auxiliary – preparation of the workplace, receipt of products.

At the dispenser's workplace, dishes are placed on the left, and on the right or in front of the dispenser there is a counter - a food warmer.

For serving dishes, special equipment is used: measuring spoons for 1 dish (0.5 and 0.25 l), sour cream (10, 20 and 30 g), sauces (50, 75 and 100 g), side dishes (150-200 gr.), for portioning fats.

Also used for tempering are tongs, spatulas, and forks with an ejector. To dispense sweet dishes, use 0.2 l pouring spoons and measuring spoons for sugar.

The following are currently accepted forms of sale of prepared food:

· distribution of lunch products through waiters;

· self-service with various payment methods;

· holiday of packed lunches;

· sales of products through buffets, culinary shops, bars, etc.

Depending on the methods of product release, the work of dispensing stations is organized. Handouts must:

· ensure quick release of food;

· replenishment of finished products as they are sold;

· storage of finished products at optimal temperature conditions.

Dispensing food through waiters used in restaurants, cafes and when serving special events. In enterprises of this type, the dispensing room includes a bread slicer, a buffet, a service station, and a payment center. Particular attention must be paid to the interconnection of individual premises (washing kitchen utensils and service areas) and the organization of workplaces for the release of products.

To serve food at lunchtime, a slide is set up on the work table for the cook-distributor: there should be chopped greens, onions, sour cream, portioned pieces of meat, poultry, fish in hot broth, etc.

The distributor must have on hand a set of equipment necessary for the preparation of finished products, a set of utensils corresponding to the dishes being sold. Before starting distribution at the self-service line, it is necessary to make control portions for dishes sold by weight. At the beginning of the distribution and for the entire period of its operation, all dishes included in the menu must be presented for sale.

The main document for the release of finished products for distribution is fence sheet(see Appendix 2). The collection sheet indicates the name of the product, the yield of the dish, the number of servings for every 1-2 hours, the price of one serving, the return of unsold products. At the end of the working day, after the end of distribution, the fence sheet is closed and the total amount is calculated. Then the director or production manager takes readings from the cash register, the total amount of which must coincide with the total amount of the collection sheet.

Tests

1. Which premises does the distribution room need to be connected to:

1) hot shop;

2) cold shop;

3) bread slicer;

4) service room;

5) there is no correct answer.

2. According to the method of receiving the product by the consumer, dispensers are divided into:

1) specialized and mechanized;

2) mechanized, automated, non-mechanized;

3) specialized, universal, combined;

4) complex and with free choice;

5) universal and automated.

3. LPS dispensing lines include:

1) mechanized;

2) automated;

3) non-mechanized;

4) semi-automated;

5) there is no correct answer.

4. The universal dispenser is intended:

1) for dispensing all types of dishes;

2) for dispensing dishes from one counter;

3) for serving meals in a cafe;

4) for dispensing food in bars;

5) there is no correct answer.

5. The “Flow” dispensing line refers to:

1) to automated;

2) semi-automated;

3) mechanized;

4) with a free choice of dishes;

5) to universal ones.

6. The “Effect” dispensing line differs from the “Flow” line:

1) the presence of a conveyor;

2) the presence of a storage rack;

3) availability of mobile equipment;

4) the presence of a disk table;

5) lack of a conveyor.

7. What dishes are left for the next day:

1) salads, vinaigrettes;

2) milk soups, cold;

4) omelettes;

8. Mechanized distribution lines do not include the following lines:

1) “Flow”;

2) “Progress”;

4) “Effect”;

9. The storage rack has a distribution line:

1) “Progress”;

2) “Effect”;

3) “Temp”;

10. Disc tables for assembling lunches have a distribution line:

1) “Rhythm 2”;

2) “Effect”;

3) “Progress”;
4) “Flow”;

11. The document for releasing food for distribution is:

1) Request-invoice;

2) Daytime fence sheet;

3) Invoice;

4) Menu plan;

5) There is no correct answer.

26. Space-planning compositions of catering establishments

Project- (from lat. projectus - thrown forward, protruding, protruding forward) is a unique process consisting of a set of coordinated and controlled activities with start and end dates, undertaken to achieve a goal that meets specific requirements, including time, cost and resource constraints. These are works, plans, activities and other tasks aimed at creating a new product (devices, works, services).

Projects are distinguished:

§ typical,

§ individual,

§ for experimental construction,

§ for the reconstruction of existing enterprises.

Typical design:

§ development of similar designs for buildings, structures, structures, parts and other products intended for serial construction or production;

§ the system for developing construction projects is intended for repeated implementation in subsequent construction;

§ the technology is used in particular in the construction of residential, industrial buildings and mass types of public buildings.

These projects ensure a reduction in construction time by using the most cost-effective and unified design solutions, components and parts in accordance with current Building Codes and Rules.

When constructing a public catering establishment building according to a standard project, the latter is selected according to the passports of the construction catalog (SC). The passports for standard projects provide:

1. area of application (climatic region),

2. basic conditions of use (seismic, subsidence or permafrost soils, etc.),

3. technical and economic indicators and project composition.

Individual (special) projects:

§ are being developed for the one-time construction of public catering establishments in a certain area, taking into account compliance with all established requirements.

§ they allow for certain minor deviations from the Building Codes and Rules, the use of non-standard building structures, non-standard equipment, the use of local building materials, etc.

Individual projects

§ are being developed for the construction of large multifunctional facilities,

§ in cases where it is impossible or impractical to use a standard project (limited territory of the site, existing development, the need for construction using the terrain, etc.)

Projects for experimental construction are intended to test in real conditions the possibility of implementation in mass construction:

§ new, cost-effective projects of public catering establishments that meet high operational requirements,

§ new methods of space-planning, technological, design solutions, engineering equipment of buildings.

Reconstruction project:

§ are developed for public catering establishments that, in terms of their technical condition, equipment, applied technological processes and forms of service, do not meet modern requirements.

The project consists of:

§ text materials (explanatory note, calculations),

§ drawings,

§ estimate documentation.

In the explanatory note justify the adopted architectural, planning, technological, structural and engineering solutions, provide the main technical and economic indicators characterizing the effectiveness of the project.

Blueprints is a graphic representation of the accepted architectural,

technological and constructive solution of the designed facility,

its elements and details.

Estimate documentation determines the total cost of construction of the building, serves as the basis for the allocation of capital investments, financing the construction of this facility and settlements between the contractor and the customer for the work performed.

The project includes:

§ a general explanatory note with a brief summary of the content of the project,

§ comparison of options and data on construction priority,

§ architectural and construction, technological, technical and economic parts

§ summary estimate.

The architectural and construction part contains:

§ an explanatory note, which provides a general description of the space-planning and structural design of the building;

§ master plan of the site;

§ floor plans indicating all the main dimensions of the premises;

§ sections and facades of the building;

§ structural diagram of the building;

§ components and parts;

§ diagrams of engineering networks and communications in the building.

Techniques for space-planning compositions of free-standing buildings of catering establishments.

The basis of the composition is the chosen method of mutual arrangement of retail and other premises and the number of floors of the building. Single-story buildings can be designed with or without a basement and ground floor - it is usually used for small POPs. When designing a basement, retail and industrial premises are placed on the ground floor, and the rest in the basement.

The compositional relationship is expressed in several schemes:

1. Central planning scheme - production premises are designed in the center of the building, and a dining hall with distribution around them. The building must be square, round or semicircular. The height of the premises can be increased, lighting and ventilation improved, there may be several halls.

2. Frontal planning scheme - groups of industrial and retail premises are extended parallel to each other (a group of retail premises along the facade). The shape of the building is an elongated rectangle. The disadvantage is the length of the dining rooms.

3. Deep planning scheme - differs from the frontal one in that the rooms are connected not along the long part, but along the short part. The technological process here is ideal, but the frontage of the dining room is small.

4. Corner layout - all production premises are grouped at one of the corners, and retail premises are adjacent to them on two sides. Natural lighting in the kitchen is difficult here. Used in corner buildings.

5. Disconnected planning scheme - placement of production, storage and household premises in the central part, and retail on 2 sides of them. The halls and, if the height increases, the production premises are well lit here. Used in large enterprises, more than 200 places, seasonal operation.

6. T-shaped layout - retail premises are extended along the front, and production premises are adjacent to them on the narrow side, perpendicular to the facade. The lighting in all rooms is good, but the perimeter of the walls is large. Used in dark areas.

7. Combined scheme - at large enterprises, U- and L-shaped. It combines permanent and seasonal halls.

Two-story or more buildings can have a basement and ground floor or without them. They require a smaller building area and are more compact, but the interconnection of the premises is more complicated here, because technological flows and human flows in 2 directions – horizontal and vertical.

Retail and industrial premises are located on the upper floors, and in the basement there are household, storage and technical premises.

On the ground floor there is a lobby and toilets, procurement workshops and part of the pre-production workshops, buffets, and culinary shops. On the upper floors there are dining rooms, distribution areas, washrooms, hot and cold shops. The plans are similar to one-story buildings.

Architectural compositions are usually decided in a free pictorial composition, terraces, stairs, canopies are used, everything must fit into the natural environment. The choice of theme depends on the characteristics of the holiday and the specifics of the assortment of dishes.

The area is taken according to SNiP based on one seat.

Up to 50	28 sq. m
	23 sq. m
	14 sq. m
	14 sq. m
	9 sq. m
	7 sq. m

When increasing the number of floors, the area can be reduced by 25%.

The site is divided into two zones - economic and main for visitors, separated by green spaces. Entrance to the territory of the utility yard from secondary streets. The building must be at least 6 m away from the red line, the distance from windows and doors to the garbage bin must be at least 20 m.

Retail premises:

lobby 0.3 – 0.45 sq.m for 1 seat

wardrobe 0.1 sq.m (free passage 1.5 - 2 m)

bathrooms - with double lock for 60 seats, 1 toilet and 1 sink for 4 toilets.

dining rooms are the main rooms, aspect ratio 1: 1.5...1.3. Can be L- and U-shaped. Natural light 1:8

The height of the premises is 3.3...4.2 m.

Distribution - specialized 5 - 7.5 m long, universal - 1.5-2 m, remote - 6 m.

Annex 1

organization_________________

company_________________

Requirement – invoice No. ____

from_________________ 200_

for the release of goods and packaging in _______________________________

No.	Name	Unit measured	quantity	price	sum
requested	released

released received checked

__________________________________________________________________

Consolidated raw material sheet

Appendix 2

organization__________________

company__________________

Daily fence sheet No._____

from__________________________

for release of goods in _____________________________________

No.

Name

Unit Meas.

released

price

return

realizable

sum

time

count

signature

released received checked

Appendix 3

Rejection journal

1. Organoleptic assessment of the quality of dishes (products) in production_________________________________________________

2. Checking the mass of products (products) in production

3. Products (products) taken for analysis in the laboratory

How often is product rejection carried out and the correctness of record keeping__________________________________________________________

Sanitary condition_______________________________________________

Note__________________________________________________

The company has no complaints about this excavation

Laboratory representative______________________________

Head of the enterprise_______________________________________________

LITERATURE

1. State educational standard of the Republic of Kazakhstan in specialty 4234002 “Technology and organization of production of food enterprises” 2002

2. Model curriculum for the subject “Organization of production in public catering establishments” 2002

3. Anosova M.M., Agranovsky E.D., Organization of production at public catering enterprises. – M.: Economics, 1990.

4. Radchenko L.A. Organization of production at public catering establishments. Textbook. – Rostov-on-Don: publishing house “Phoenix”, 2005.

5. Organization of production and service in public catering: A textbook for university students, edited by. ed. M.I Belyaeva - M.: Economics, 1986.

6. Nikulenkova T.T. Design of public catering enterprises, - M.: Economics, 1999.

7. Soboleva Z.I. Public catering – new forms of organization. – M.: Economics, 1988.

8. Mokshanin I.M., Kogan P.Ya., Catering for schoolchildren. - M.: Economics. 1989.

10. Vasyukova A. T., Pivovarov V. I., Pivovarov K. V., Organization of production and product quality management in public catering: Textbook. – M.: Publishing and trading corporation “Dashkov and K°”, 2006.

5.17. 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.

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

1. Purpose and location of the distribution.
2. Classification of distribution lines.
3. Characteristics of mechanized distribution lines.

In accordance with the first sign, distributions are divided into non-mechanized, mechanized and automated; according to the second criterion, they are divided into distributions that sell menu dishes with a free choice of dishes and with complex types of nutrition, according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the trading floor, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

Non-mechanized distributions equipped with lines of self-service counters (LPS and LS), self-service lines for the sale of set meals (LRKO). Mechanized distribution is intended for packaging and dispensing set meals. Automated distribution lines are equipped with machines for dispensing cold snacks, drinks, and baked goods (for example, vending machines at Sports Palaces).

Specialized distributions carry out the sale of cold appetizers, first and second courses, sweet dishes, and hot drinks from the counters. These counters are installed in a line in a certain sequence. Specialized distributions (linear) are used for self-service.

At present, LPS dispensing lines are not mass-produced, but are widely used in public catering establishments, which are equipped with counters for trays and cutlery, a refrigerated display counter for cold appetizers, a food warmer counter for first courses, a food warmer counter for second courses, a counter for hot drinks, cold drinks, bread and pastry counter, cash register and barrier. It is advisable to install carts with a squeezing device for plates and glasses in the line.

The LRKO line is intended for dispensing set meals in large canteens at industrial enterprises and educational institutions. The line includes four types of food warmers with a capacity of 6, 20, 35 and 60 liters, trolleys with squeezing devices for glasses, trays, and plates. The dispensing equipment is mobile and can be used directly in the sales area, regardless of the location of the kitchen. LRKO line. (Diagram 22) allows you to organize an island distribution, which is very important for enterprises where the kitchen is remote from the sales area.

Diagram 22. LRKO line (with the flow of visitors from left to right): trolleys with a squeezing device:
1 - TZ-120 for cold appetizers and bread; 2 - LPS-21T for plates with a diameter of 200 mm; 7 - LPS-20T for plates with a diameter of 240 mm; 8-TS-120 for glasses; 14-TP-120 for trays; Mobile electric food warmers: 3 - MEP-20 for the second sauce course and a complex side dish; 4 - MEP-35 for garnish; 5 - MEP-6 for the second unsauced dish and meat for the first courses; b - MEP-60 for first courses; 9 - electric thermostat ET-20M; 10 - distribution stand SR-1350; 11 - distribution stand SR-350; 12 - insert B-925; 13 - barrier B-4000; 75 - counter for cutlery; 16 - folding table

Non-mechanized lines are served by one or two cook-distributors of the III category. The main jobs are organized behind the counters for the sale of first and second courses. Along the line on the consumer side there are guides for trays. A barrier is provided at a distance of 1 m from the line. At enterprises that use modern sectional modulated equipment with functional containers, a self-service drug dispensing line is installed, produced in four versions (LS-A, LS-B, LS-V, LS-G). They differ in the dimensions of the functional containers. The line includes: mobile counters for cold dishes, main courses, drinks and mobile cauldrons for first courses (Fig. 29). Mobile equipment can be swapped. To connect mobile food warmers to the electrical network, sockets are provided inside the compartments.

Rice. 29. General view of the drug self-service line

Universal distribution is intended for dispensing various menu dishes to consumers from one workplace. This distribution is used in self-service establishments with a narrow range of dishes (snack bars, highly specialized snack bars). Universal distribution can also be organized during the holidays of set meals. Universal distribution is served by one dispenser.

An example of a universal giveaway is a restaurant giveaway. In the hot shop of a restaurant, food is served through a dispensing section of the SRTESM type (thermal electric sectional modular dispensing rack) with a heating cabinet for heating plates. In the cold shop, food is dispensed through a sectional counter.

When serving, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75°C, main courses and side dishes - no lower than 65°C; cold soups, drinks - 10-14°C; custom-made portioned dishes -85-90°C. Ready first and second courses can be on the steam table for no more than 2-3 hours; cold dishes are displayed as they are sold.

Combined dispensers represent a combination of dispensers of various types. For example, in a canteen at an institution, a specialized (multi-section) dispensing room is organized for selling dishes on a menu with free choice, and a universal one is organized for dispensing set lunches.

Mechanized distribution lines. Depending on the nature of the flow of consumers and the capacity of the enterprise, mechanized public lines for picking and dispensing lunches of continuous and periodic operation can be used.

In canteens with a continuous flow of visitors, it is advisable to use conveyor lines with direct access to the dining room: LKKO "Potok" and MLKO "Progress", "Rhythm-2", "Temp".

These mechanized lines assemble and dispense one version of a set lunch, which includes: a cold appetizer, first and second courses, a sweet dish and a drink.

Rice. 30. General view of the LKKO-2 line for three workplaces

Rice. 31. Conveyor line of set meals MLKO “Progress”

The operating principle of the “Flow” and “Progress” lines is similar. However, there is a slight difference when serving consumers. If on the “Stream” line the consumer did not have time to take the lunch tray, then at the end of the conveyor the limit switch is triggered and the line stops completely. On the Progress line, the tray that has not been removed from the conveyor is returned to production along the lower belt, and then returned to the hall along the upper belt.

Some enterprises have installed mechanized “Rhythm-2” lines for food distribution and mechanized collection of used utensils. Before starting work, the “Rhythm-2” dispensing line is fully equipped for the entire distribution period with trays, cutlery, bread, clean glasses for drinks and ready-made dishes. The service sequence on the dispensing line is as follows. The consumer, having placed the tray on the conveyor, moves at the speed of the conveyor along the distribution and completes the lunch himself. First, cold appetizers are selected from the storage cart, then the first and second courses are taken from heated counters. At the end of the line, the consumer takes bread and drinks. A conveyor is installed in the hall to collect used dishes.

To distribute set meals in canteens with a continuous flow of consumers, the “Temp” disk type distribution can be used. The distribution is a mechanized round table with a diameter of 2.5 m and a height of about 0.8 m, on which trays with set meals are placed. The table cover is covered with decorative plastic. Half of the table goes directly into the hall, and the second is adjacent to the work stations of the distributors. The disk device is driven by an electric motor. the time for a full revolution of the disk is 1.5 minutes (diagram 23).

Diagram 23. Layout of the “Temp” disk-type mechanized distribution equipment in a canteen for 200 seats:
1 - disk devices; 2 - counters for cutlery, 3 - trolleys with a squeezing device for trays; 4 - racks for cold snacks and drinks; 5 - counters for first courses; 6 - mobile electric food warmers for second courses; 7- counters for hot drinks; 8 - buffet (refrigerated display counter); 9 - controller cabin; 10 - belt conveyor for used dishes; 11 and 12 - carts for heating and storing plates

In canteens with a periodic (cyclical) flow of visitors, the LKNO “Effect” line is used to assemble and serve set meals. The line is available in three versions (Table 19).

Table 19

The “Effect” line consists of a storage rack and a conveyor for packing lunches, equipped with mobile dispensing equipment. The SNR storage rack is used for accumulating and storing (no more than 30 minutes) lunch trays. It consists of separate four-tier sections, each of which holds 16 trays. On each shelf of the storage section, which can accommodate four trays of lunches, four pairs of electric heaters are mounted, i.e., one pair for each tray.

Lunches are packed and served on plastic trays. Two metal disks are built into their bottom for installation on electric heating elements. Soup bowls with first courses and lambs with second courses are placed on the discs; cold appetizers and sweet dishes on the tray do not heat up.

The modification of the “Effect” line is that in the SHP storage device, due to the elimination of the transverse bars, the number of cells in the section has been increased from 16 to 20; food warmers have been replaced by carts with thermal containers of various capacities.

From among the pickers, a worker is allocated to install trays with lunches in storage cells.

The storage capacity corresponds to the number of seats in the hall. The effect of this line is that as many visitors as there are seats in the sales area are served at the same time (Fig. 32).

Rice. 32. LKNO “Effect” line for picking, accumulating and dispensing lunches

The effective use of mechanized dispensing stations in canteens at manufacturing enterprises and educational institutions is achieved through the correct organization of work places for pickers; timely delivery of trays, cutlery and cutlery, and prepared food to lunch packing lists; efficient operation of the lunch packaging area, production and washing of tableware in the hall.

Labor organization of distributors

At publicly accessible self-service catering establishments (canteens, cafes), IV category cooks, as a rule, work at distribution. In canteens at industrial enterprises and educational institutions, the work schedule of which is coordinated with the break schedule of the contingent being served, food is usually served by the cooks who prepared it. This increases the responsibility of chefs for the quality of preparation and presentation of the dishes served.

Distributing cooks are busy performing basic and auxiliary work. The main ones include portioning of products, their design and release to consumers, the auxiliary ones include preparation of the workplace (equipment, inventory, utensils), receipt of finished products, etc.

At the dispenser's workplace, to the left of him, stacks of tableware or carts with a squeezing device for plates are placed. The counter-bain-marie with ready-made culinary products should be located to the right of the dispenser or in front of it.

The use of a set of thermal equipment and functional containers for preparing, transporting and dispensing food helps reduce the time for preparatory work. Taking into account working conditions in public catering establishments, the height of the equipment is 850 mm, width (depth) - 800.

For serving dishes, special dispensing equipment is used: measuring spoons for portioning first courses with a capacity of 0.5 and 0.25 l, sour cream - 10, 20 and 30 g, sauces - 50,75,100 g, pasta, crumbly and viscous porridges, mashed potatoes - 150, 200 g, as well as measuring spoons for portioning fats. For releasing finished products, spatulas, tongs, forks with an ejector for sausages, cutlets, etc. are used (Fig. 33).

Rice. 33. Handout equipment:
1 - pouring spoons with a capacity of 0.2 and 0.5 l; 2 - sauce spoons (50, 75 and 100 g); 3 - spoons for dispensing viscous porridges, mashed potatoes, stewed cabbage (200, 150 g); 4 - spoons for crumbly porridge (200.150 g); 5 - spoons for pasta, noodles (150 g); 6 - spoons for portioning fats, sour cream, 7 - gastronomic forks; S - fork with ejector; 9- pastry blades; 10 - pastry tongs; 11 - fish tongs; 12 - tongs for portioned products; 13 - holder for pouring spoons

When dispensing sweet dishes and drinks, pouring spoons with a capacity of 0.2 liters, pastry spatulas and tongs, sugar measuring spoons, etc. are used.

When determining the deadline for the sale of ready-made dishes at distribution stations, it is necessary to be guided by sanitary rules and regulations that ensure the preservation of their taste and safety for the consumer. Not left the next day:

Salads, vinaigrettes, pates, jellies, jellied dishes, products with cream and other particularly perishable cold dishes (except for those types whose expiration dates are extended by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner);
- milk soups, cold soups, sweet soups, puree soups;
- boiled meat in portions for first courses, pancakes with meat and cottage cheese, chopped meat, poultry, fish products;
- sauces;
- omelettes.

Questions to test knowledge

1. Which production facilities are considered auxiliary?
2. Purpose of the expedition and organization of work in it.
3. How should washing of kitchen utensils be organized?
4. How is the work of the bread slicer organized?
5. What function does the serving station perform in catering establishments?
6. Describe the location of the dispenser.
7. By what criteria are handouts classified?
8. How are dispensers divided according to design features?
9. How are dispensers divided according to the range of products sold?
10. How are dispensers divided according to the method of selling products to consumers?
11. What determines the use of each type of dispenser?
12. Which dispensers are classified as non-mechanized?
13. Describe the purpose and design of a specialized dispensing LPS.
14. What is the LRKO line intended for and what is included in its kit?
15. What is the peculiarity of organizing the PS distribution line?
16. Describe the universal dispenser.
17. What temperature conditions for food should be observed when selling them?
18. What is a combined dispenser?
19. Name the types of mechanized dispensers and their purpose.
20. What determines the use of various types of mechanized distribution?
21. What is the distinctive feature of mechanized distributions of LKKO and MLKO from LKNO (“Effect”)?
22. Describe the design and organization of operation of mechanized dispensers LKKO (“Potok”) and MLKO (“Progress”).
23. What is the distinctive feature of the mechanized line “Rhythm”?
24. Describe the device of a mechanized dispensing LKNO (“Effect”).
25. How is the effective use of mechanized dispensers achieved?
26. List the equipment and tools used during distribution, what is the significance of its use?
27. How is the distributor’s workplace organized?

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NON-GOVERNMENTAL EDUCATIONAL INSTITUTION

HIGHER PROFESSIONAL EDUCATION

"SMOLENSK HUMANITIES UNIVERSITY"

Test work on

Organization of production and maintenance of software (option No. 3)

Performed by Sugak N.I.

I checked V.F. Puchkova.

Types of cafes. Their characteristics

Organization of distribution work

Organization of tourist services

Literature

Types of cafes. Their characteristics

A cafe is a public catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafes are distinguished:

by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;

by consumer group - youth cafe, children's cafe;

by service method - self-service, waiter service.

There are various forms of self-service in catering:

With advance payment;

With subsequent payment;

With direct payment;

With payment after meals (self-payment system).

When self-service with prepayment, you first select cold dishes and snacks and pay for them and hot dishes to the bartender, and then receive hot dishes at the distribution window. When self-service with subsequent payment, a distribution line is installed in the dining room, moving along which with a tray, the consumer makes a choice of cold and hot dishes. There is a cash register at the end of the line.

Self-service with payment after a meal involves separating the functions of punching a check and accepting money, and using two people to pay: at the end of the distribution line, the consumer is given a check, and after eating and leaving the hall, payment is made based on the check. The form of self-service must correspond to the type and capacity of the facility, the specifics of the consumer groups served. According to experts, the capacity of dispensers per minute for self-service with prepayment with a free choice of dishes is 1.9 people, for the sale of set lunches - 2.5 people, for self-service with subsequent payment with a free choice of dishes - 2.4 people ., when selling set lunches - 3.5 people.

The most widespread type is self-service with subsequent payment.

Waiter service is provided in restaurants, cafes, eateries of the first, highest and luxury categories. As a rule, each waiter is assigned a certain number of tables, and he fully serves consumers. In some cases, a team method of serving by waiters is used, when greeting visitors, taking orders, serving dishes on the table, the calculation is made by the most qualified member of the team, and the rest of the team members fulfill the order, bring dishes and drinks to the utility table, perform additional serving, and clean up used dishes . This method allows you to speed up the serving of dishes and improve service.

Organization of distribution work

The distribution room at catering establishments performs the function of selling ready-made dishes. 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. Dispensing rooms should have a convenient connection with the hot and cold shops, sales floor, bread slicer and tableware washing, and in a restaurant - with service, buffets, and bar counter. 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. In accordance with the first sign, distributions are divided into non-mechanized, mechanized and automated; according to the second criterion, they are divided into distributions that sell menu dishes with a free choice of dishes and with complex types of meals; according to the third - into specialized, universal and combined. The use of each of them depends on the layout of the hall, the capacity of the enterprise, the intensity of the flow of visitors, as well as the forms of service used.

At present, LPS dispensing lines are not mass-produced, but are widely used in public catering establishments, which are equipped with counters for trays and cutlery, a refrigerated display counter for cold appetizers, a food warmer counter for first courses, a food warmer counter for second courses, a counter for hot drinks, cold drinks, bread and pastry counter, cash register and barrier. It is advisable to install trolleys with a squeezing device for plates and glasses in the line

(The LRKO line is designed for dispensing set meals in large canteens at industrial enterprises and educational institutions. The line includes four types of food warmers with a capacity of 6, 20, 35 and 60 liters, carts with squeezing devices for glasses, trays, plates. Mobile dispensing equipment, it can be used directly in the sales area, regardless of the location of the kitchen.The LRKO line (Diagram 1) allows you to organize an island distribution, which is very important for enterprises where the kitchen is remote from the sales area.

Scheme 1. LRKO line (with the flow of visitors from left to right): carts with a squeezing device: 1 -- TZ-120 for cold snacks and bread; 2 -- LPS-21T for plates with a diameter of 200 mm; 7 -- LPS-20T for plates with a diameter of 240 mm; 8 -- TS-120 for glasses; 14 -- TP-120 for trays; mobile electric food warmers: 3 -- MEP-20 for the second sauce course and a complex side dish; 4 -- MEP-35 for garnish; 5 -- MEP-6 for the second dish without sauce and meat for the first courses; 6 -- MEP-60 for first courses; 9 -- electric thermostat ET-20M; 10 -- dispensing stand SR-1350; 11 -- dispensing stand SR-350; 12 -- insert B-925; 13 -- barrier B-4000; 15 -- counter for cutlery; 16 -- folding table

At enterprises that use modern sectional modulated equipment with functional containers, a self-service drug dispensing line is installed, produced in four versions (LS-A, LS-B, LS-V, LS-G). They differ in the dimensions of the functional containers. The line includes: mobile counters for cold dishes, main courses, drinks and mobile cauldrons for first courses (Fig. 1). Mobile equipment can be swapped. To connect mobile food warmers to the electrical network, sockets are provided inside the compartments.

Rice. 1. General view of the drug self-service line

When serving, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75 °C, main courses and side dishes - no lower than 65 °C; cold soups, drinks -- 10--14 °C; custom-made portioned dishes - 85--90 °C. Ready-made first and second courses “can be on the steam table for no more than 2-3 hours; cold dishes are displayed as they are sold

Combined dispensers represent a combination of dispensers of various types. For example, in the canteen of an institution, a specialized (multi-section) dispensing room is organized for the sale of menu dishes with free choice, and a universal one is organized for dispensing set lunches. Mechanized distribution lines. Depending on the nature of the flow of consumers and the capacity of the enterprise, mechanized public lines for picking and dispensing lunches of continuous and periodic operation can be used.

In canteens with a continuous flow of visitors, it is advisable to use conveyor lines with direct access to the dining room: LKKO "Potok" and MLKO "Progress", "Rhythm-2", "Temp".

These mechanized lines assemble and dispense one version of a set lunch, which includes: a cold appetizer, first and second courses, a sweet dish and a drink.

The Potok line (LKKO) consists of a conveyor for picking and dispensing lunches, equipped with mobile dispensing equipment (bain-marines for first and second hot courses, trolleys with a squeeze device for cold appetizers, plates, trays). Installation of dispensing equipment at the conveyor is carried out in blocks. Each block represents a specialized picking post, serviced by one picker. The line can be served by 3 or 6 pickers, which provides 300-400 (Fig. 31) or 600-800 lunches per hour (Fig. 3). The operating principle of the “Flow” and “Progress” lines is similar. However, there is a slight difference when serving consumers. If on the “Stream” line the consumer did not have time to take the lunch tray, then at the end of the conveyor the limit switch is triggered and the line stops completely. On the Progress line, the tray that has not been removed from the conveyor is returned to production along the lower belt, and then returned to the hall along the upper belt.

Rice. 2. General view of the LKKO-2 line for three workplaces

Some enterprises have installed mechanized “Rhythm-2” lines for food distribution and mechanized collection of used utensils. Before starting work, the “Rhythm-2” dispensing line is fully equipped for the entire distribution period with trays, cutlery, bread, clean glasses for drinks and ready-made dishes. The service sequence on the dispensing line is as follows. The consumer, having placed the tray on the conveyor, moves at the speed of the conveyor along the distribution and completes the lunch himself. First, the cold appetizers are taken from the storage cart, then the first and second courses are taken from the heated counters. At the end of the line, the consumer takes bread and drinks. A conveyor is installed in the hall to collect used dishes.

To distribute set meals in canteens with a continuous flow of consumers, the “Temp” disk type distribution can be used. The distribution is a mechanized round table with a diameter of 2.5 m and a height of about 0.8 m, on which trays with set meals are placed. The table cover is covered with decorative plastic. Half of the table goes directly into the hall, and the second is adjacent to the work stations of the distributors. The disk device is driven by an electric motor, the time for a full revolution of the disk is 1.5 minutes (Scheme 2).

Food distribution equipment

Equipment for food distribution at public catering establishments is intended for short-term storage and display of products, storage of tableware, assembling dishes and distributing them to consumers.

The variety of products produced at public catering establishments (cold, first and second courses, appetizers, side dishes, drinks), their differences in shape, size, physical properties, tempering temperature and serving methods require a large amount of dispensing equipment when assembling food.

In order to improve customer service, maintain process flow, increase labor productivity, and save production space, equipment is grouped to form lines for picking and distributing finished products. The methods and sequence of equipment placement in the assembly and distribution lines determine their type and depend on the type of enterprise, its throughput, the peculiarities of the organization of work, the contingent of consumers served, the range of products sold and forms of service.

Thus, lines for packaging and distributing lunches are classified according to the following criteria: by the degree of mechanization, by design features and by the range of products sold.

According to the degree of mechanization, picking and distribution lines are divided into non-mechanized, mechanized and automated.

On non-mechanized lines, the main picking and issuing operations are carried out manually. These lines consist of separate sections-counters, along which consumers move and independently complete a set of dishes. Portioning of dishes is carried out by one or more distributors.

On mechanized lines, picking is carried out on picking conveyors, which can significantly increase throughput. Portioning of dishes is carried out manually by several distributors with a division of labor. Consumers receive a pre-packaged lunch.

On automated lines, packaging is carried out in a conveyor flow with the use of mechanization when portioning and decorating dishes.

According to the design features, the picking and distribution lines are divided into six groups: non-mechanized - stationary, mobile and combined lines; mechanized - continuous, periodic and one-time lines (simultaneous service lines).

Fixed non-mechanized lines are installed in a specific permanent location; finished products and utensils are loaded into the line sections manually at their installation site, which is a very labor-intensive process.

Mobile non-mechanized lines consist of mobile dispensing equipment, which is loaded with finished products and utensils at the place where the products are prepared, which reduces the number of loading operations.

Combined non-mechanized lines consist of stationary and mobile equipment. A distinctive feature is the limited number of sections in the line.

The division of mechanized lines into continuous, periodic and one-time is determined by the nature of the flow of consumers at public catering establishments. Continuous mechanized lines provide continuous picking and dispensing of food and are designed to serve a uniform and continuous flow of consumers.

On mechanized batch lines, lunches are assembled and released with a time gap. These lines are designed for cyclical flow of consumers, when it is necessary to serve a certain number of eaters at the same time.

One-time (simultaneous) service lines provide one-time preparation of dishes at a certain time and are designed to serve a constant contingent of consumers.

The first two classification criteria are technical. These features predetermine the design features of the lines. Each type and group of picking and distribution lines corresponds to their types, which differ in their completeness and operating principle.

Based on the range of products sold, the packaging and distribution lines are divided into lines that sell dishes with a free choice of dishes, and lines that sell set meals.

A special feature of the operation of lines with a free choice of dishes is that the delivery of each dish is preceded by an application (requirement) for delivery, which comes directly from the consumer. On lines that sell set meals, consumers are given a pre-known mandatory set of dishes. This allows you to increase the efficiency of dispensing equipment, increase the throughput of the enterprise, establish accounting and control over products sold, and automate settlement transactions for released finished products.

The use of set meals makes it possible to use an automated system for accounting for the sale of set meals (SURKO), which allows for advance payment and meals on credit.

However, some set menu items are forced upon consumers. This is their main drawback, due to which the quality of customer service decreases and the amount of food leftovers on dining tables increases.

Free choice dishes are sold on non-mechanized distribution lines, and set meals are sold on non-mechanized and mechanized lines.

Free choice dishes and set lunches can be sold on automated lines.

Non-mechanized picking and distribution lines

At public catering establishments, non-mechanized lines are used for the sale of dishes with free choice (LPS - a line of self-service counters; LSB - a self-service line for buffets; LS - a self-service line) and for the sale of set meals (LPS-G, LPS-D - lines of self-service counters, LRKO - a line for the sale of set lunches). These lines consist of counter sections for display, short-term storage and dispensing of cold appetizers, sweet dishes and drinks, food warmers for first and second courses, located in a certain sequence, as well as counters for trays, cutlery and a cash register.

LPS type lines for various types of enterprises are equipped in the following versions: LPS-A, LPS-AT, LPS-B, LPS-BT, LPS-V, LPS-VT (Fig. 4).

The LPS-AT, LPS-BT and LPS-VT lines differ from the LPS-A, LPS-B and LPS-V lines by the presence of trolleys with squeezing devices for plates, glasses and trays. The counter sections and display cases included in the line have the same design: on the consumer side they are lined with plastic, tray guides and a barrier are installed along the line.

Rice. 4. Line of self-service counters L PS: a -- appearance; b --* line configuration options: 1 -- LPS-1; 2 -- LPS-2; 3 -- LPS-3; 4 -- LPS-5; 5 -- LPS-6; b -- LPS-7; 7 -- LPS-10; 8 -- LPS-11; 9 -- LPS-16; 10 -- LPS-17; 11 -- LPS-20; 12 -- LPS-21; 13 -- LPS-22; 14 -- LPS-23T; 15 -- LPS-24

The characteristics of the equipment included in the line are given in Table. 1.

LS type lines are intended for self-service canteens with subsequent payment. The line has the following options: LS-A, LS-B, LS-V and LS-G.

Line LS-A (Fig. 5, a, b) consists of a set of equipment, placed in the accepted order, for the sale of culinary products using functional containers. At the beginning of the line, a refrigerated display counter 8 is installed, at the end - a cash register counter 1. Separate sections of equipment are placed on the floor and connected to one another, but without additional fastening. Counter 2 for hot drinks LPS-5 with thermostat 3 and stationary food warmer MSE-84 4 are installed on stands. Mobile boilers KP-40, KP-60 7, mobile food warmer MP-28 b, mobile thermal electric cabinet SHTPE-1 5, carts TVS-120-01, TVT-120 9 and TVT-240 10 are rolled into compartments limited by three sides with two counters and inserts consisting of tables, frames and facings. Mobile equipment in the compartments can be swapped or replaced with another from the replacement kit.

Inside the compartments there are sockets designed for connecting mobile heating equipment.

After installing the equipment, their working surfaces are leveled using height-adjustable legs.

Rice. 5. LS self-service line: a, b - general view and top view of the LS-A line; c -- appearance of the LS-G line

A display case with glass shelves intended for displaying bakery and confectionery products is installed above the work surface. The line is lined with panels at the ends and lengthwise.

The advantages of the LS type line over LPS lines are as follows: dishes, cutlery and trays are loaded into trolleys with a squeeze device directly in the washing department and delivered to the line; first courses and side dishes arrive on the line without overloading in the mobile boilers in which they were cooked; main courses and sauces are loaded into mobile food warmers in the cooking areas in the functional containers in which they were prepared, without overloading; and also increases productivity and improves working conditions for distributors when distributing free-choice lunches.

Rice. 6. Distribution line for set meals LRKO

The LRKO line (Fig. 21.3) is designed for dispensing set meals and is a counter equipped with mobile dispensing equipment. Barrier 2 is installed parallel to the rack. Dispensing rack 5 is assembled from sections CP-1350 with a length of 1350 mm, sections CP-1560 with a length of 1560 mm and insert B-952. The counter has guides for trays and sockets for connecting mobile food warmers and a thermostat. The line includes the following mobile equipment: food warmers for dispensing the second 6 and first 7 dishes, trolleys for 8 plates, 9 glasses, 10 bread, 11 cold snacks. A thermostat 3 for hot drinks is installed on the dispensing counter. Trays are on trolley 1 and cutlery is on trolley 4.

The distribution line can be installed not only between the production and the hall, but also in the depths of the hall, i.e. it can be used as an island dispensing line

Mechanized lines for picking and distributing lunches

At catering establishments at industrial enterprises, universities, technical colleges, schools, etc., mechanized lines for picking and distributing set meals LKKO "Potok" are widely used; mechanized line of set meals MLKO "Progress", mechanized self-service counter MPSO; LKNO "Effect" lunch picking and storage line.

The LKKO "Potok" line is designed for assembling and dispensing one type of set lunch, which includes: a first course, a main course with sauce or without sauce, and a side dish; cold appetizer; sweet dish or hot drink.

First courses are portioned into earthenware plates with a diameter of 240 mm or into stainless steel tureens, second courses into plates with a diameter of 200 mm or into single-serve lambs, cold appetizers into salad bowls, sweet dishes into glasses, bread into plastic trays . Lunch is served on a tray, on which cutlery is also placed.

The line consists of a belt conveyor complete with TKSh and mobile dispensing equipment, which is installed in groups and is intended to perform certain operations.

The line is produced in four versions: LKKO-1 and LKKO-2 (Fig. 7) (300 lunches per hour are completed by three pickers), LKKO-3 and LKKO-4 (600 lunches per hour are completed by five pickers).

Rice. 7. LKKO Potok set lunch line:

a -- with one-sided arrangement of dispensing equipment LKKO-1; b -- with double-sided arrangement of dispensing equipment LKKO-2

In the LKKO-2 and LKKO-4 lines, mobile dispensing equipment is located on both sides of the conveyor, in the LKKO-1 and LKKO-3 lines - on one side.

When servicing the LKKO-1 line, three posts are allocated where pickers perform certain operations. For example, the first picker (post I) takes soup bowls from trolley 11, portions the first courses from steam tables 3 and 4, places the bowls on the top tray in trolley 9, and the tray with bowls on conveyor belt 1. The second picker (post II) takes the plates (or lambs) from trolley 10, portions a side dish (simple) from steamer 7 or (complex) from steammite 8, main second course (sauce) from steammite 5 or (non-sauce) from steammite 6, places plates (lambs) on the tray , moving along the conveyor belt. The third picker (post III) takes plates from trolley 10, puts bread on them from trolley 15 and places them on trays, puts cutlery from cassette 17, takes a sweet dish from trolley 14 and salad bowls with cold appetizers from the trolley 12 and places on trays. This picker accepts checks or meal tickets from consumers and supervises their removal of trays from the conveyor belt.

If on line LKKO-1 a hot drink is included in the lunch instead of a sweet dish, then trolley 14 is replaced by trolley 13 and trolley 16 with a thermostat is added. The lunch, assembled on a tray, moves along a conveyor into the hall. Consumers, walking along the conveyor that opens into the dining room, remove the tray with lunch and take it to the place of consumption. If the tray is not removed from the conveyor, it will end up on the roller conveyor storage 2.

Once the entire storage tank is full, the end tray presses the limit switch lever and the conveyor stops. The LKKO line operates efficiently if the intensity of the incoming flow of consumers is equal to or close to the line capacity.

The LKNO "Effect" line is designed for packaging, accumulating and selling two types of set meals of the same cost.

The line consists of dispensing storage racks SNR 14, a belt conveyor complete with TKSh 13 and mobile dispensing equipment.

The storage rack is used for accumulation and short-term storage of trays with lunches and maintaining the required temperature of first and second courses and is installed in the hall along the picking conveyor that goes into the hall. A storage rack is a collapsible multi-sectional rack, each section of which has four shelves attached to the racks and closed at the bottom with a base. The sides of the racks are covered with panels. Electric burners are built into the shelves of the storage rack, on which trays are installed. From the burners, heat is transferred through metal bowls-inserts in the tray to the plates with dishes.

On the surface of the shelves there are guides for installing and moving trays; Moreover, when installing trays, their metal bowl-insert must be aligned with the surfaces of the electric heating elements. The capacity of one storage rack is 16 lunches. Warm-up time to operating temperature - 6 minutes. An exhaust air duct is installed above the rack to remove heat.

Mobile dispensing equipment (trolleys, food warmers 1--12) is installed perpendicular to the picking conveyor and forms work stations for pickers. The procedure for completing set meals on the LKNO "Effect" line is similar to the procedure on the previously discussed mechanized lines.

Meals are assembled on the line before consumers arrive. Trays with lunch are removed from the packaging conveyor and installed on the shelves of storage racks. For this purpose, a work place for the picker is provided at the storage racks. After all the racks are filled with lunch trays, they are stored there for a short time. Consumers enter the hall at the same time, remove lunch trays from storage racks and take them to the dining table. There are no queues on the "Effect" line. During the consumption of lunch, lunches are again completed and accumulated on the line.

The "Effect" line is available in three versions: LKNO-1 - for halls with 100 seats; LKNO-2 - by 150; LKNO-3 - for 200 seats.

Organization of catering services for tourists

In international tourism practice, food is usually associated with accommodation. At the same time, the type, class of the catering establishment, its capacity depends on the type, class, purpose, and size of the hotel. Meanwhile, a catering establishment may be part of the hotel structure, be part of it, or may be an enterprise of another organization.

Typically, a tourist’s meals are negotiated when planning a tour. The cost of food, along with accommodation, is included in the hotel rate. A tourist can choose a room in a complex with three, two or one meal; accordingly, there is an American plan (AP) and a continental plan (“Bed and breakfast”), and there is also a European plan (EP). The latter is a hotel tariff determined on the basis of the cost of accommodation excluding meals. Tourists independently choose a catering establishment, a kitchen and order dishes.

Types of food are always indicated as part of tourist services:

1. full board (full board, F | B) - three meals a day (breakfast, lunch, dinner).

2. half board (half board, H|B) - two meals a day (breakfast + lunch or dinner).

3. only breakfast (bed and breakfast, B\B) - only breakfast.

Expensive service options may include food and drinks (including alcohol) all day and even night at any time in any quantity.

Gradations of density (by quantity) and often calorie content of the food provided are also determined. There are differences in the form of service. The above mentioned by us are “A la carte”, “Table d’hote”, “Buffet”. The cost of food included in the package price decreases from the first to the third point.

It is generally accepted that a tourist should definitely take a light meal in the morning, i.e. breakfast. Therefore, usually most hotels have food outlets or restaurants and provide such a service, which is an integral part of hospitality. The availability of seats in a restaurant is very significant. It is best if this indicator corresponds to the number of fully occupied hotel rooms.

Regarding breakfast, it will be best if the tourist does not leave the hotel, although there are accommodation facilities where food outlets are not provided, and guests are offered to eat at the nearest restaurant. In this case, the cost of hotel services is sharply reduced.

Food is not just a need for every person, but is also considered by tourists as entertainment and pleasure. The nutrition of different peoples and even localities has various characteristics. In addition, treating a guest well is a tradition common to almost all nations. For many tourists, national cuisine is a very entertaining element of the tour. There are special tours for gourmets, the basis of which is a systematic visit to various restaurants of national cuisine, studying the principles of gastronomy and preparing special dishes, tasting products, visiting wineries, breweries and sausage factories. In exceptional cases of a busy excursion program, the daily ration is given to tourists in dry rations. In hot countries, tourists are provided with a significant amount of drinking water.

Catering must also take into account medical aspects. Poor nutrition and poorly prepared food can lead to poisoning. This can happen in hot countries, and water is especially dangerous. It is also necessary to take into account generally accepted restrictions for certain groups of tourists on religious and other grounds. These features should be indicated in the nutritional requirements when organizing the tour.

Individual tourists usually eat according to an a la carte menu and pay in cash.

Serving groups of tourists is different. An application is made, which indicates the date of arrival, the size of the group and accompanying persons, from which country, the date and time of service. A special room is allocated for catering for a group of tourists. If this is not possible, then separate tables are allocated in the common room and signs are placed indicating the country of tourists or national flags.

The menu for tourists is agreed upon in advance with representatives of the organization responsible for the group.

Methods of serving tourists

Methods of serving tourists, as we indicated above, are different, depending on the type and class of the food establishment.

The main service methods include self-service, waiter service, bartender service, mixed service. Let's look at each of them in more detail.

Service by bartenders. It can be individual or team. Typically, waiter service occurs in restaurants and cafes, as well as during various banquets, themed events, and special forms of service. Waiter service is also provided in various types of transport, entertainment centers, during symposiums, conferences, meetings, and business negotiations. In hotels with restaurants, such service is mandatory, and the staff must know foreign languages.

Self-service, as we indicated, usually occurs in canteens and cafes. It is differentiated depending on the payment:

Self-service with prepayment,

Self-service with subsequent payment,

Self-service with direct payment,

Self-service using a self-payment system.

Self-service with prepayment usually occurs when using a buffet system, an express table (menu, cash desk), or subscriptions.

With subsequent payment - first the tourist chooses food, then pays for it at the checkout.

Direct payment - settlement immediately.

Self-calculation is usually automatic.

Bartending takes place in bars. Bartenders usually prepare drinks, sell food and small goods, and check out customers themselves.

When serving, waiters use several serving methods. These are the French way of serving, the English way of serving, the Russian way of serving and the American way of serving. Let's take a closer look at them.

The French method of serving is when the waiter brings a dish from production and, approaching the tourist from the left, holding the dish in his left hand, uses his right hand to transfer the dish to his plate.

The English way of serving (from the side table) is that the waiter brings dishes from production and places them on a side table, prepares the necessary dishes and portions, and then, approaching from the right side with his right hand, places the dish in front of the guest.

The Russian method of serving (to the table) is used for group service; dishes are placed on the table, cutlery is placed for transferring, and the guest himself or with the help of a waiter transfers them to a plate.

American or European method of serving - the dish is prepared at the factory in the container from which guests will eat.

This or that method of serving depends on the level and number of guests served. The most common and cheapest is the American method, French and English are the most sophisticated and labor-intensive methods of serving, used only in upscale restaurants.

Bibliography

self-service cafe food distribution

Buteykis N.G. “Organization of production of public catering enterprises” M: Higher School, 1985

Kucher L.S., Lifanova R.F., Bobarykina T.N., Anosova M.M. "Organization of production and management of public catering enterprises." - M: Economics, 1980

Radchenko L.A. “Organization of production at public catering enterprises” Rostov N/A: Phoenix, 2000

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Assortment of food and drinks serving line. Iterma - food distribution lines for canteens

5.17. Organization of distribution work

Labor organization of distributors

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