home Exchange rates Organization of the work of shops of catering establishments. Organization of the work of workshops at public catering establishments What workshops are in the production of public catering

Organization of the work of shops of catering establishments. Organization of the work of workshops at public catering establishments What workshops are in the production of public catering

At public catering enterprises, which provide for a workshop structure of production, they organize equipped workshops that produce semi-finished products, as well as ready meals.

The formation of the production program is carried out depending on the range of dishes produced, supplied to branches or sold through trading floors and retail chain enterprises.

When planning workshops and other industrial premises, much attention is paid to the convenience of their interconnection. At enterprises Catering using mainly semi-finished products and products high degree readiness, for the preparation of dishes, both hot and cold, it is permissible to organize a single room with certain production areas. In general, there are several types of workshops.

Vegetable shop of public catering enterprise

In the vegetable shop, the primary processing of vegetables (potatoes / cabbage / carrots / beets, etc.) is carried out, as well as vegetable semi-finished products are produced and stored. The process of working with vegetables includes sorting and washing, subsequent cleaning, final cleaning and re-washing, cutting and cooling, if necessary.

In the work of vegetable shops of public catering enterprises, the following types of equipment are used: medium-temperature refrigerators and cabinets, production tables, racks, vegetable peelers, vegetable washers, etc.

Meat and fish shop of public catering enterprise

In the meat workshop, meat is processed (pork, beef, lamb, game and poultry), as well as the production of different types semi-finished products (portions, small and large pieces, cutlet masses, minced meat blanks). The technological process of processing raw materials consists of several stages. The meat supplied in carcasses, half-carcasses or quarters is usually chilled or frozen, so at the first stage it is defrosted, that is, defrosted. This is followed by surface cleaning and washing followed by drying, carried out in baths with running water or suspended using brushes. After that, the meat is cut, deboned, trimmed, cut in portions and semi-finished products are made.

In the fish shop, respectively, the primary processing of fish takes place and semi-finished products are made. The raw materials entering such a workshop are first defrosted / thawed (for certain types scalding is additionally used to facilitate further processing), after which cleaning, gutting and washing are carried out, then cutting and directly preparing fish semi-finished products.

For such workshops, the following applies: technological equipment: refrigerators and low-temperature chambers, washing baths and pools, production tables, electric saws, meat grinders, meat mixers, etc.

In small canteens, cafes and restaurants, combined meat-fish fish-meat workshops operate.

Cold shop of a public catering enterprise

In the cold shop of a public catering enterprise, snacks are prepared, as well as cold dishes, soups and, at the same time, their subsequent portioning and decoration. Ready meals do not need additional heat treatment and can be stored in refrigerators for a short time, while, according to existing rules, dressing with sauces is made only immediately before serving/leaving. The maximum shelf life of such dishes is not so long, for example, for salads they are no more than six hours, and the storage temperature varies from 2 to 60 C. The volume of food production in a cold shop directly depends on the needs of a public catering enterprise, taking into account the sale of products stored more than the prescribed period is unacceptable.

In the work of cold shops of public catering enterprises, the following equipment is used: refrigerated cabinets for storing blanks, semi-finished products and finished products, production tables and baths, slicers, vegetable cutters, portioning scales, etc.

Hot shop of a public catering enterprise

For most catering establishments, hot shops are exactly where the final stage of the process of preparing a wide range of dishes takes place. Here, products and semi-finished products undergo a heat treatment procedure, that is, in this workshop, the dishes offered to consumers are prepared, including baking all kinds of confectionery products, as well as preparing hot drinks.

In general, dishes produced in hot shops can be divided into groups based on various characteristics. For example, there are the following classifications of produced dishes:

According to the method of preparation:

According to the nature of consumption:

the drinks
first meal
second courses
side dishes, etc.

By type of raw materials used:

By appointment:

dietary
for school meals and others.

In the work of hot shops of public catering enterprises, the following equipment is used: ovens, stoves and combi steamers, fryers, grills, production tables, etc.

3. Technological documentation for production.

The main stage of planning is the preparation of a menu plan. The menu plan is drawn up by the head of production on the eve of the planned day (no later than 15:00) and approved by the director of the enterprise.

To the main factors that must be considered when compiling the menu. These include: an approximate range of products recommended for public catering establishments, depending on the type and type of ration provided, the availability of raw materials and its seasonality.

By approving the menu plan, the director and production manager are responsible for ensuring that the dishes included in the menu are on sale throughout the entire trading day of the enterprise.

The hallmark of a restaurant is its menu, i.e. a list of snacks, dishes, drinks (with price and output) available for sale during the entire opening time.

The word menu comes from the French "menu" and means a schedule of dishes and drinks for breakfast, lunch and dinner, as well as a list of dishes for receptions and other types of service.

All dishes on the menu are listed in the sequence corresponding to the order of eating. The order of listing dishes should correspond to the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily.

Reducing the number of items of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and signature dishes in the menu.

When compiling the menu, a variety of snacks, dishes should be achieved both in terms of types of raw materials (fish, vegetables, meat), and in terms of culinary processing (boiled, poached, fried, stewed, baked), as well as the correct combination of garnish with the main product.

When compiling the menu, the taste of food, the external design of dishes are taken into account. It should also be borne in mind that taste harmony should be achieved in dishes by combining various components with each other.

The next factor taken into account when compiling the menu is the seasonality of consumption. It is known that dishes rich in fats and proteins are in great demand in winter, and in summer the demand for cold dishes, vegetables and fresh fruits increases.

Many consumers visit cafes every day at lunchtime, so the menu should be diversified not only for a given day, but also for the days of the week.

When selecting side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product.

Meals and snacks included in the menu must be available throughout the day of work.

It should also be borne in mind that consumers with children often visit cafes during the daytime. Therefore, the menu should include dishes in the amount of half portions or special dishes for children.

In the menu, all snacks and dishes are arranged in the following order: from less spicy to more spicy, from poached to boiled, fried to stewed.

Menu types differ from each other in the selection of dishes offered and the price structure.

A la carte menu. This type of menu offers a choice in each type of dish, with each dish being priced separately. Dishes from such a menu, chosen by visitors, are prepared to order.

Table d'hôte menu. This type of menu offers a small selection of dishes and is priced by the total amount per person for the entire menu.

A typical example of such a menu is a "business breakfast" (business lunch) at reasonable prices, which includes three or four types of dishes. The visitor pays a set price for the entire lunch or breakfast.

Table d'hot menus are very popular on holidays such as New Year's Eve.

A la part menu - guests make a reservation and are served at a certain period of time. It is used more often in resort hotels.

"Buffet" - this is a wide selection of dishes with free access, this method of service increases the throughput of the hall, speeds up the service process.

Cyclic menu is a group of menus for a certain period of time. This type of menu is mainly used in stationary institutions, such as hospitals, sanatoriums, etc.

The cyclic menu aims to diversify the range of dishes for consumers and service personnel, as well as to guarantee the nutritional value of a whole group of people in order to maintain health.

4. Scientific organization of labor.

The scientific organization of labor in public catering, as in other industries, must solve three main tasks: economic, psychophysiological and social.

The solution of the economic problem assumes the most complete use of technology, materials, raw materials, and ensures an increase in the efficiency of production and labor.

The solution of the psychophysical problem involves the creation of favorable working conditions at the enterprise that contribute to the health of workers, reduce fatigue and increase working capacity.

The solution of the social problem ensures the all-round development of a person, contributes to the transformation of labor into a vital necessity, brings up responsibility for the results of one's labor.

These tasks are interconnected and should be solved in a complex. Without solving the psychophysical problem and social problems, economic problems will not be solved.

NOT distinguishes the following main directions.

development and implementation of rational forms and division and cooperation of labor;

improving the organization and maintenance of workplaces;

introduction of advanced techniques and methods of work;

improvement of working conditions;

training and advanced training of personnel;

rationalization of work and rest regimes;

strengthening labor discipline;

improvement of labor regulation.

5. Organization of production.

The restaurant "Arcadia" has a variety of shops specializing in the types of processed raw materials and manufactured products: a shop for the completion of semi-finished products, a vegetable shop, a hot shop, and a cold shop. Warehouse, container, sanitary facilities.

Shops are subdivided into: procurement (workshop for finalizing semi-finished products, vegetable); pre-cooking (hot, cold).

A production line is organized in each workshop - a production site equipped with the necessary equipment for a specific technological process.

In the preparation shops of the restaurant, mechanical processing of meat, fish, poultry, vegetables is carried out and semi-finished products are produced to supply the hot shop of their enterprise with them.

In the Arcadia Restaurant, they mainly work on semi-finished products, so the processing of meat, poultry, offal and fish is concentrated in one workshop (semi-finished products refinement workshop), as well as the processing of all vegetables.

Cold shop.

Cold shops are designed for preparing, portioning and decorating cold dishes and snacks, sweet dishes and cold soups. Products used for cooking are not subjected to secondary heat treatment before release, therefore, strict sanitary requirements must be observed in the workshop: products used for cooking must be stored in refrigerated cabinets or chambers at a temperature not exceeding 6-8 degrees; utensils and utensils must be marked and used for their intended purpose; In accordance with the technological process, workplaces for processing raw and boiled vegetables, gastronomic meat and fish products, portioning dishes, etc. should be clearly delineated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; follow temperature regime storage and release of cold dishes (10-14 gr.).

Hot shop.

The hot shop is the main shop of the enterprise, in which the technological process of cooking is completed: the heat treatment of products and semi-finished products, the cooking of broths, the preparation of soups, sauces, side dishes, second courses, and the heat treatment of products for cold and sweet dishes are carried out. The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

Hot shop dishes produced at the Arcadia restaurant comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, and are produced according to technological instructions and maps, technical and technological maps in compliance with the Sanitary Rules for Public Catering Establishments.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.

The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical, and non-mechanical: stoves, ovens, electric frying pans, electric fryers, refrigerated cabinets, production tables and racks.

vegetable shop.

The vegetable shop has a convenient connection with the cold and hot shops, where the production of finished products is completed.

The technological process of processing vegetables consists of sorting, washing, cleaning, cleaning after mechanical cleaning, washing, cutting.

Equipment for a vegetable shop is selected according to equipment standards, depending on the type and capacity of the enterprise. The main equipment is production tables, tables for peeling potatoes, washing baths, vegetable undercarriers.

Workplaces are equipped with tools, inventory for performing certain operations.

In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is installed in the course of the technological process

The work of the vegetable shop is organized by the head of production.

Semi-finished product refinement shop.

The Arcadia Restaurant has a shop for the refinement of semi-finished products, which the company receives from industrial and procurement enterprises in the form of meat in large pieces, fish of a special cut, chilled and frozen, carcasses of chickens and chickens.

Separate workplaces are organized in the workshop for the refinement of meat semi-finished products, semi-finished products from poultry, fish.

From the equipment in the workshop for finalizing semi-finished products, a universal drive PM-1.1 is installed with a set of machines for loosening, chopping meat and performing other operations. In addition to mechanical equipment, refrigeration equipment, washing baths, production tables, mobile racks are installed in the workshop.

In the Arcadia Restaurant, according to the production program, large-sized semi-finished products are cut into portions, small-sized and chopped. The workplace is equipped with a production table, on which I lay a cutting board, set dial scales.

By-products are delivered to the enterprise in the form of raw materials and a separate place for their processing is provided in the workshop for the preparation of semi-finished products.

For processing poultry coming from industry, a separate workplace. The preparation of semi-finished products from poultry is carried out at the workplace, where washing baths and a production table are used.

Given the specific smell of fish products, the preparation of portioned semi-finished products is carried out on separate production tables. In addition to separate equipment, separate tools, containers, cutting boards marked for fish processing are distinguished.

Table grinders are used in the semi-finished products processing workshop.

In the workshop, cooks of 4 and 5 categories perform the work. For their work, cooks report to the head of production or the foreman.

Washing kitchen utensils.

Washing of kitchen utensils is designed for washing stove-top utensils (boilers, pans, baking sheets, etc.), kitchen and cutting equipment, tools.

The washing room should have a convenient connection with the production shops (cold, hot). In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting are installed.

6. Description of the event.

Banquet buffet for 30 people.

Banquet buffet organizations are usually carried out when, in a limited time, it is necessary to receive a large number of people in the same area of \u200b\u200bthe banquet hall; each participant during the banquet has the opportunity to approach any guest for a conversation, independently take the snacks and drinks he likes; invitees can leave the banquet at any time. As a rule, a banquet-buffet is organized from 18:00 to 20:00 and lasts 1-1.5 hours.

No chairs are placed at this banquet. Guests eat and drink while standing at the tables or, having taken a snack, move away from the table. The menu includes cold and hot appetizers, dessert and hot drinks. Hot snacks should be portioned without bones and sauce, salads - in baskets, caviar - in rolls; gastronomic products are cut in such a way that they can be eaten without a knife.

Before receiving guests, the restaurant hall is decorated with fresh flowers. They are covered with flannel and covered with green banquet tablecloths, in harmony with the color of the walls. On all tables, the tablecloths are lowered to the same length at a distance of 1-2 cm from the floor to hide the table legs, and the corners of the tablecloths are taken inward at a right angle.

Additional and auxiliary tables are set as banquet tables (with descent). The lights are dimmed, soft music plays. The decoration is fresh wildflowers in low vases.

At a buffet banquet with waiter service for business negotiations, the number of waiters is taken at the rate of one waiter for 15 people. Therefore, to serve 30 guests, 2 waiters will be required to serve dishes and clean up used dishes.

The waiters in the hall, standing at the tables, pour drinks, lay out dishes, snacks. Due to the fact that not all guests can immediately come to the table, the main attention of the waiters should be given to guests standing on the sidelines or at additional tables, offering them drinks and snacks.

During the entire service, waiters keep order on the table, take away used dishes, bottles, replenish serving items, empty or replace ashtrays in a timely manner.

For a banquet-buffet, we use standard restaurant tables 1250x800mm in the amount of 5 pcs. at the rate of 1 p / m for 6-8 people. Compiled in the form of the letter P. And also, in addition to the buffet tables, we use tables 500x500 in the amount of 4 pcs. installed against the walls and one utility table for stocks of tableware, cutlery, glasses, napkins.

Conclusion.

The success of a catering business depends on many factors. Like any complex system, a nightclub begins with the intent of its creator and ends with control and its functioning. In my work, I considered, in my opinion, the most important factors influencing success in the restaurant business. These factors are:

Functions of management in the restaurant business. Organization management is based on general principles production management systems. The management functions reveal the content of management as a process, reflect the type of management activity, official duties assigned to a specific structural unit or employee, the appointment of a specific management body. The main functions of management are common to all production and economic systems, they apply to any object of management. They are necessary for solving general management problems and are typical for the entire management decision.

The structure of the management system of a public catering enterprise. A properly designed management system structure for any public catering enterprise simplifies and frees the manager from a number of functions for which there are qualified specialists. The structure of the management system is fixed in the organizational charts of the management structure, staffing tables provisions on structural divisions, job descriptions.

Placement and selection of personnel. Recruitment is essential to the success of a restaurant. Further work will depend on how correctly the manager selects the staff. The manager must know exactly what type of candidates are needed for a stable labor collective able to achieve high end results. Recently, due to the increased demands of visitors, restaurants are trying to improve the quality of food preparation and service. Accordingly, the needs of restaurants in highly qualified personnel are increasing.

Functions of managers. In this work, I paid much attention to the study of the work of managers in the restaurant business. Based on my own experience and local practice, I would like to note that despite the large number of restaurants in Bishkek, there are very few restaurants where there are managers who comply with the requirements placed on them

The catering service is a service for the preparation, sale and organization of the consumption of dishes and products of complex manufacture of all main groups from various types of raw materials, purchased goods and wine and vodka products, provided by qualified production and service personnel in conditions of an increased level of comfort in combination with leisure activities.

Meat and fish shop

Vegetable shop.

A vegetable shop is organized at an enterprise with a large and medium capacity.

The vegetable shop is located, as a rule, in that part of the enterprise where the vegetable chamber is located in order to transport raw materials, bypassing the common production corridors. The workshop must have a convenient connection with the cold and hot workshop.

The range and quantity of products depends on the production program of the enterprise. The equipment for the workshop is selected according to the equipment standards, depending on the capacity of the enterprise.

Plan of the vegetable shop.

1 - potato peeler

2 - podvarnik.

3 - washing bath

4 - cleaning table

potatoes and root vegetables

5 - mobile rack.

6 - vegetable cutting

7 - production table.

8 - cleaning table

onion.

Bibliography

Bibliography.

Korshunov N.V. “Organization of service in a restaurant” M, higher school 1976.

Christopher Enerton-Thomas Catering business”- M, “Rosconsult” 1999

Usov V.V. “Organization of service in a restaurant” - Moscow. “ graduate School” 1990

Anosova M.M., Kucher L.S. "Organization of production at catering establishments", 1985

Radchenko L.A. "Organization of production at catering establishments", 2000.

Collection of recipes for dishes and culinary dishes of the national cuisines of the peoples of Russia. 1992

H. Riedel, “Bars and restaurants. Service Technique. 2002

Ivannikova E.I., "Bar business", 2002

MINISTRY OF EDUCATION OF THE RUSSIAN FEDERATION

GOUNPO PL №19

It is difficult to imagine a modern service sector without catering establishments. Restaurants, cafes, canteens hospitably open their doors to numerous visitors, trying to attract them with impeccable cuisine, quality service and affordable prices. Statistics show that the network of public catering establishments and the number of visitors to them is increasing annually. This industry is extremely interesting for investors and those who wish to open their own business.

However, despite all its attractiveness, the food industry is a labor-intensive and energy-intensive production that requires considerable financial investments. And you can get a real return only if you correctly organize the production process, choose the right technological equipment for catering and set up the production of high-quality products that are in steady demand among consumers.

Development of the menu, production program and stock of raw materials

The menu of a catering establishment is not just a list of dishes offered to visitors. Here, first of all, the interests of the serviced contingent are taken into account, their preferences, as well as financial capabilities are revealed. The menu should be in demand, popular and as diverse as possible, where each visitor can choose what he likes.

Based on the menu and the number of visitors that are planned to be served during the working day, a production program is compiled, where, according to the investment norms, the required amount of raw materials for one shift is calculated. Based on these data, and taking into account the shelf life of products, the optimal stock of the volume of raw materials required by the enterprise for rhythmic work is determined. They draw up contracts with suppliers, develop a delivery schedule, and organize unrefrigerated and refrigerated warehouses for storing goods.

Organization of warehouse work

Warehouses in which the necessary stock of raw materials is stored should be located in a single block, which will ensure convenient acceptance and release to the blank shops. The recommended area of warehouse premises is 15-20% of the total area of enterprises. Proper organization warehousing allows you to solve the following tasks:

acceptance of goods in terms of quantity and quality;
ensuring storage in accordance with all sanitary and hygienic requirements;
maintaining stocks of raw materials at an optimal level.

Temperature and humidity in warehouses must be maintained within acceptable limits, and to ensure the frequency of air exchange, natural or mechanical ventilation is provided. Warehouse equipment, commodity scales, as well as all the necessary equipment that is required to check the quality of goods and release them for production are installed here. The main warehouse equipment, racks and undercarriages, is designed for placement and storage of goods, and for the mechanization of the processes of acceptance and release, it is advisable to equip warehouses with mobile trolleys.

For the storage of perishable products in warehouses, refrigeration equipment is provided, the number of which and the volume of refrigerated chambers depend on the amount of raw materials to be stored. The main types of refrigeration equipment installed in warehouses are cold rooms and refrigerated cabinets, as well as chest freezers for those products that require low-temperature storage.

Organization of work of production shops

Procurement catering establishments with a full cycle of processing raw materials contain: meat, vegetable, flour or confectionery shop, as well as hot and cold, where direct cooking is carried out. In pre-cooking enterprises operating on semi-finished products, the production process is organized in the semi-finished products pre-cooking workshop, in which a flour department can be organized.

A production program is developed for each workshop, the heads of workshops or foremen receive the necessary raw materials from the warehouse, deliver them to the workshop and distribute duties among the cooks responsible for the preparation of a particular product. Raw materials are subjected to primary processing, after which everything is like technological stages necessary for the preparation of semi-finished products. Prepared semi-finished products are placed in a functional container and sent to a hot or cold shop, where, after final processing, they are brought to full culinary readiness. The rational organization of the work of the hot shop directly depends on the well-coordinated work of the blank shops. The technological equipment of the hot shop is installed here, with the use of which all types of heat treatment are performed.

The cold shop receives products, both passed and not passed. heat treatment Therefore, the organization of the work of the cold shop, first of all, is determined by the coherence of production processes in the hot and vegetable shops. And the equipment of the cold shop allows not only to mechanize the processes of preparing salads and snacks to the maximum, but also maintains the required temperature for their storage.

Ready meals are transferred to gastronorm containers and sent to the distribution line for sale. Here they are portioned and released to consumers. In restaurants, on-duty dishes are prepared in small volumes and sold as needed, and the preparation of custom-made a la carte dishes is started after receipt of requests from waiters.

Organization of customer service, product sales and dishwashing

Every food service must pay special attention to customer service. An important role is played by the interior design and comfortable arrangement of the dining room, so that visitors have a desire to come here again and again. Restaurants organize service by teams of waiters who must not only take and deliver orders, but also create a friendly atmosphere and provide professional advice on the characteristics of dishes and the technology of their preparation. At lunchtime, in order to reach a larger number of visitors, it is advisable for restaurants to organize the sale of inexpensive set meals.

In canteens and cafes, the sale of lunch products is organized according to the method of free choice of dishes. For these purposes, a self-service distribution line is equipped, on which short-term storage, portioning, decoration and dispensing of snacks, first, second and third courses are carried out in compliance with the temperature of their serving. The modern distribution line in the dining room is a technological equipment for public catering, which includes a set of counters, showcases and food warmers. Service is carried out by one or several cooks-distributors, and visitors, moving with a tray along the rails, have the opportunity to choose their favorite dishes. The speed of service, which is especially relevant during rush hour, is affected by the timely preparation of dishes by hot and cold shops, as well as the proper organization of the work of washing tableware, which eliminates interruptions in clean dishes, cutlery and trays.

Additional services and increase in own production output

In order for a catering company to work with a stable profit, it is necessary to develop a number of measures to increase the volume of sales of products own production. Indeed, as a rule, the potential of enterprises is unusually large, and the installed technological equipment for catering is characterized by high productivity.

In addition to the dining hall, most catering establishments organize a banquet hall where solemn feasts are held for groups of visitors. In the warm season, summer venues are opened where they sell a certain range of drinks and goods.

It is advisable to arrange the sale of products of own production through a culinary store. It is equipped with counters and installed necessary types refrigeration equipment, including chest freezers, which provide a demonstration of goods, taking into account the storage temperature.

In the culinary shop, products of all workshops of the enterprise can be presented. These are not only semi-finished meat and vegetable products, various types of dough, but also ready-made salads, culinary and confectionery products. The development of the assortment of a culinary store should be carried out by technologists and economists of the enterprise, since one of the ways to attract customers is affordable prices for products. In addition, you can organize remote trade and the supply of products of your own production. retail chains at wholesale prices.

Technological equipment of catering establishments

To perform their main functions, namely, the manufacture and sale of culinary products, catering establishments are equipped with a wide range of equipment. All technological equipment for public catering is classified into the following types:

electromechanical;
thermal;
refrigeration;
auxiliary or neutral.

The types of technological equipment, its capacity and the number of units are determined as a result of special calculations and taking into account:

type of enterprise;
organization of production (on raw materials or semi-finished products);
production program (menu plan);
forms and methods of customer service.

All catering equipment must meet the needs of the enterprise in terms of productivity, perform all the necessary technological operations, ensure storage at certain temperatures, create comfortable working conditions for service personnel and organize customer service at the highest level.

The company Petrokhladotekhnika presents a wide range of modern technological equipment for public catering, the installation of which will be the key to the successful operation of any enterprise.

INTRODUCTION

AT market conditions catering was one of the first industries to embark on a path of transformation. The organizational and legal forms of the enterprise have changed, private small enterprises have appeared. Expanded canteen chain manufacturing enterprises, student, school canteens, food factories appeared.

The successful operation of the enterprise is ensured by the production of products and services that meet the needs of consumers. Public catering is an industry where the basis is formed by enterprises that are united by the unity of forms of organization of production, customer service, but differ in types and specialization. The significance of the development of public catering is that:

Provides workers with hot meals during the working day;

due to rational use technology, raw materials, materials provides savings in social labor;

Allows in children's and educational institutions balance a healthy diet.

More attention is paid to the mechanization of processes, the application modern equipment, production automation, equipment application high performance, especially in the centralized production of semi-finished products.

It is necessary to mechanize small enterprises, where the share manual labor occupies a large percentage. Behind last years a lot of small-capacity equipment is produced.

Public catering is the most important link in the system of economic and social relations and is a branch of the national economy, the basis of which are enterprises characterized by the unity of the forms of organization of production and customer service and differing in types and specializations.

Catering enterprises perform three main tasks:

production of culinary products;

sale of culinary products;

organization of its consumption.

Development of public catering:

provides significant savings in social labor due to a more rational use of raw materials and materials;

Provides workers and employees with hot food during the working day, which increases their efficiency and maintains health.

Allows you to organize a balanced diet.

Despite the existing constraining factors for the development of public catering, consumer demand for products manufactured by public catering enterprises is gradually increasing.

Creation necessary conditions to meet the needs of people in good nutrition at the place of work, study, residence and recreation, improving the quality of service and providing additional services by public catering enterprises are the most important socio-economic tasks of the state. Of paramount importance in this regard is a set of measures aimed at the rational organization of a network of public catering enterprises, the construction of new enterprises and the reconstruction of existing ones, the introduction of advanced technologies and forms of service.

I consider the relevance of my analytical work “Organization of the work of a hot shop in POP” to be that public catering enterprises receive raw materials, semi-finished products and finished products. Raw materials are products from which culinary products are produced according to the scheme: processing of raw materials - cooking - sale. In order to carry out the entire process of processing, preparation and release of finished products, it is necessary to properly organize the work of production, especially the hot shop in accordance with the requirements. The hot shop is the main shop where the technological process of cooking is completed. In addition, hot drinks are prepared here and various dough products are baked. From the hot shop, the dishes are sold to the consumer.

Therefore, in my work, all covering issues of this topic are covered and an analysis is made on the Continental restaurant.

1. THEORETICAL FOUNDATIONS OF THE ORGANIZATION OF A HOT SHOP OF PUBLIC CATERING ENTERPRISES

The main task of the organization of production is to create conditions for the effective conduct of the technological process of cooking.

1.1 POP production structure

In public catering, there are three forms of organization of production:

Manufacture of products from processing of raw materials to cooking and its sale;

Preparation of products from semi-finished products and its implementation;

organization of food consumption with little preparation for sale.

In other words, according to the nature of the organization of production, enterprises with a complete and incomplete technological cycle are distinguished.

At enterprises with a complete technological process, the processing of products begins with the receipt and storage of raw materials and ends with the sale of finished products. At enterprises with an incomplete technological process, thanks to the centralized receipt of semi-finished products, they are only prepared and sold.

The premises of catering establishments, depending on the type of enterprise, its capacity, the nature of production and the form of service, are combined into functional groups.

At public catering enterprises operating on raw materials, all premises are combined into the following functional groups: for receiving and storing food; for mechanical culinary processing of raw materials and production of semi-finished products; for the production of culinary and confectionery products (flour products); for consumers; office, household and technical.

In catering establishments operating on culinary semi-finished products(preparation enterprises), premises are combined into the following functional groups: for receiving and storing products and semi-finished products; for cold processing of semi-finished products and processing of herbs, fruits, berries and vegetables supplied to enterprises in the form of raw materials, as well as pickles; for the production of culinary and flour products; for consumers; office, household and technical.

The composition of production facilities depends on the type of enterprise, its capacity, the nature of the production process (works on raw materials or semi-finished products) and the form of service.

The production facilities of enterprises operating on raw materials include;

1 hot and cold workshop,

2 meat,

3 bird,

4 fish,

5 vegetable,

6 a room for flour products or a confectionery shop,

7 washing tableware and kitchen utensils,

8 room for cutting bread,

9 production manager's room.

The composition of the premises of enterprises working on culinary semi-finished products differs in that instead of meat and fish (meat and fish) workshops, they provide a pre-cooking workshop (for finalizing semi-finished products) and a greenery processing workshop, as well as a washing of semi-finished containers.

When designing public catering establishments, a number of requirements are imposed on production shops, taking into account the requirements of the scientific organization of labor. Workshops should be placed in separate rooms on the ground floors of the building (vegetable - no higher than the first floor) with the following orientation relative to the cardinal points: vegetable - to the east and south, the rest - to the north, northeast, northwest.

Workshops should not be walk-through, the only exception can be workshop departments connected by a sequential technological process, for example, if the confectionery shop has kneading and baking departments, a finishing department, etc.

Production premises should be interconnected, as well as have convenient communication with a number of other premises.

Manufacturing plants must have daylight, with the exception of washing rooms and bread slicers.

Meat shop. Designed for processing meat (beef, lamb, pork) and making culinary semi-finished products (large-sized, portioned, small-sized, etc.). It should have convenient communication with the warehouse group, hot shop, culinary shop (if there is one at the enterprise).

In the meat shop, a poultry and offal processing line can be allocated. This workshop is equipped with mechanical, refrigeration and auxiliary (tables, baths) equipment, which is installed in accordance with the technological process of processing raw materials and manufacturing semi-finished products.

The technological process of meat processing in workshops working on raw materials is organized according to the scheme: defrosting carcasses → washing and drying → division into cuts → deboning of cuts → trimming and cleaning of parts → preparation of semi-finished products → laying in functional containers → cooling and short-term storage → transportation.

The technological process of processing poultry and offal in the workshop is organized according to the scheme: singeing → removal of heads, necks, legs, wings - gutting → washing → drying → carcass filling → preparation of semi-finished products → offal processing → laying in functional containers → cooling and short-term storage → transportation; removal of inedible parts → soaking → drying → packing into functional containers → cooling and short-term storage → transportation.

Fish shop. Designed for the processing of fish, seafood and the manufacture of semi-finished products: carcasses of special cutting, portioned pieces, chopped mass products, fillets, links of sturgeon fish.

Fish shops are located in the same room on the measuring floor of the building, taking into account convenient communication with the fish storage chamber and the hot shop.

The fish shop is equipped with mechanical, refrigeration auxiliary equipment, which is installed in accordance with the technological process of processing fish and manufacturing semi-finished products.

The technological process of processing fish in the shops is organized according to the scheme: defrosting → cleaning from scales → removal of fins, heads, entrails → washing → fixing → production of semi-finished products → laying in functional containers → cooling and short-term storage → transportation.

Meat and fish shop. At enterprises operating on raw materials, with a relatively small amount of processed meat and fish, a meat and fish shop is designed, which is usually located on the ground floor of the building, taking into account convenient communication with storage facilities and a hot shop. Workplaces in the workshop are combined into processing lines for meat, poultry and offal, fish, equipped with appropriate equipment - mechanical, refrigeration and auxiliary.

Vegetable shop. Designed for processing potatoes, root crops, cabbage, seasonal vegetables, greens and for the manufacture of semi-finished products: raw peeled potatoes, fresh peeled root crops and onions, peeled fresh white cabbage, processed roots and greens.

Vegetable shops of relatively small capacity are designed on the ground floor in one room. It should be conveniently connected with the pantry of vegetables, hot and cold shops. Workplaces are allocated in the shop for processing certain types of vegetables, equipped mainly with mechanical and auxiliary equipment. In addition, special equipment is used to facilitate the work of workers: tables for additional cleaning of potatoes and root crops, tables for peeling onions.

The technological process of processing vegetables includes the following operations: washing → cleaning → additional cleaning → sulphation (of potatoes) → cutting → packing into functional containers → cooling and short-term storage → transportation.

Cold shop. They are designed at all public catering establishments, regardless of their capacity, where there are halls for serving consumers.

The cold shop is intended for the preparation of cold dishes, snacks and desserts for sale in the halls, as well as culinary products for sale in culinary shops.

The cold shop should be designed on the ground floors of the building with windows towards the courtyard facade. The workshop is located on the same level with the halls. If the enterprise has several halls located on different floors, the workshops should be designed on the floor where the hall with the largest number of seats is located. Finished culinary products are transported to other floors equipped with distribution rooms by a special lift (sometimes several cold shops are designed).

The workshop should have convenient communication with other premises: washing tableware and kitchen utensils, pre-cooking and greenery processing workshops (if the enterprise works on semi-finished products) or meat and fish and vegetable shops (when the enterprise works on raw materials), a culinary shop and storage facilities.

In the cold shop, areas for preparing cold snacks and sweet dishes are equipped with production tables with refrigerated containers and slides. Refrigeration equipment (cabinets, low-temperature sections) are installed either in a separate line or in a line of production tables.

1.2 Organization of the work of the hot shop

Hot shop. In the hot shop, heat treatment of products and semi-finished products is carried out, broths are cooked, soups, sauces, side dishes, main courses are prepared, flour culinary products are baked - pies, pies, etc., used as a side dish for first courses, and they also perform heat treatment of products for cold and sweet dishes.

Semi-finished products from the milestones of the blank shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has convenient communication with the cold shop and is adjacent to the distribution, as well as to the washing table and kitchen utensils.

If the enterprise has several halls located on different floors, then in this case the hot shop can be located on the same floor as the main hall with the largest number of seats. Finished products are delivered to the rest of the halls by lifts and lifting elevators, and at the distribution they are heated with the help of food warmers.

Important in organizing the work of the hot shop is the specialization of its employees in the development of certain types of dishes. The most widespread specialization is the preparation of first courses. Therefore, the hot shop is divided into two sections - soup and sauce.

Depending on the form of service, the hot shop should have a convenient connection with the food distribution premises.

When served by waiters, the workshops are adjacent directly to the distribution room, while self-service - to the halls, on the area of \u200b\u200bwhich place distribution lines.

Mechanical equipment, both in the cold and in the hot shop, should be located taking into account the convenient maintenance of all technological lines.

1.3 Production program of the enterprise

Manufacturing program. For workshops of procurement enterprises and enterprises working on raw materials, production program is the totality of the range and quantity of semi-finished products, culinary or confectionery products produced for the main shift for pre-cooking enterprises and for further heat treatment in the culinary workshop.

The initial data for determining the assortment and consumption of raw materials are the values of the capacity of the shop, expressed in the amount of processed raw materials per day or shift.

Output rates and waste are indicated in the Collection of recipes for dishes or in GOSTs and OSTs for one or another raw material.

The production program of the shops of public catering enterprises is: for the pre-cooking shop - the totality of the range of semi-finished products and their quantity in pieces or kilograms; for cold and hot shops - a set of assortment of dishes and culinary products and their quantity sold per day.

Operating mode. It is recommended to organize the work of workshops of procurement enterprises mainly in two shifts with a stepped work schedule. In some cases, shops can work in three shifts. Technological calculations lead to the main shift, in which 60% of all products are processed and produced.

The operating mode of the shop of pre-cooking enterprises depends on the operating mode of the hall of the public catering enterprise and the timing of the sale of manufactured semi-finished products, dishes and culinary products.

When establishing the mode of operation of the workshop, it should be borne in mind that work in it should begin 2–3 hours before the opening of the hall and end simultaneously with the closing of the hall (hot and cold workshops) or 2–3 hours before it closes (pre-cooking and other workshops).

To perform the required technological operations, the developed workshop is equipped with technological and auxiliary equipment, labor.

The number of employees in the workshop is calculated according to the norms of time:

t - the norm of time for the manufacture of a unit of product, min;

T - shift duration, h;

λ - coefficient taking into account the growth of labor productivity.

According to production standards (for confectionery, procurement and culinary workshops):

H in- the rate of output of one worker per working day of normal productivity, pcs.

The norms of time and production are given in the relevant literature.

1.4 Hot shop equipment. Basic requirements for creating optimal conditions in the workshop

The work of the hot shop, as well as other production sites, largely depends on proper organization workplaces, equipping them with appropriate equipment.

Large enterprises are equipped with technological lines for the preparation of first and second courses, sauces, side dishes. The equipment is arranged in three parallel lines: in the middle part of the workshop, thermal equipment is installed in one line, and on both sides of it, workplaces are equipped to prepare products for heat treatment. On a specially equipped line, products for first courses are processed, on the other - for second courses, sauces and side dishes.

Technological calculation of equipment is reduced to the choice of types and the determination of the required number of pieces of equipment to perform certain operations, its operating time and utilization rate.

The quantity and parameters of the equipment are calculated according to the production program of the workshop, and the analysis of technological schemes.

The volume of refrigerating chambers for filled products is determined by the area of functional racks, containers and other storage devices. Based on the capacity of products, the number of functional containers is calculated. Racks or containers are selected for a certain number of containers. The total area of all containers and racks in the plan, multiplied by the area utilization factor η, determines total area refrigerating chamber F (m 2). η = 2.22 for chambers with an area of 0.8 m 2, η = 1.82 for chambers with an area of up to 12 m 2, η = 1.61 for chambers larger than 12 m 2 . The height of the chambers h is assumed to be 2 m.

Refrigeration equipment is selected based on the analysis of equipment catalogs.

Thermal equipment.

The range of thermal equipment is determined by the composition of technological operations for the projected enterprise. For technological processes cooking equipment is intended: boilers, autoclaves; for frying: frying pans, stoves, deep fryers; for steaming: steamers; for baking: ovens; for thermal storage: food warmers, thermal showcases.

The calculation of the amount of equipment is determined for the busiest hour of the enterprise. The minimum number of pieces of equipment for various technological operations is determined by the number of simultaneously sold dishes prepared on this equipment for the most loaded hour with the possibility of storage at the temperature of the holiday or quick warm-up.

Equipment in production shops.

When placing equipment in production workshops and premises, it is necessary to ensure the sequence of various stages of the technological process:

The selection of equipment for various production workshops of a catering enterprise is carried out on the basis of the production program of this enterprise, which consists of a calculated menu for the hall, meals at home, an assortment of culinary products for a culinary store, if any. this enterprise.

The calculation of the number of certain types of equipment can be done by a process engineer, a mechanical engineer, using a textbook on the design of public catering establishments or approximate norms for the technical equipment of public catering establishments, developed by the All-Russian Institute of Nutrition in 1995. You can also use the order of the USSR Ministry of Trade No. 153M of July 30, 1986.

Used in catering establishments various tricks placement of equipment, of which the most common is its installation near the walls (wall) or in the middle of the workshop (island). The use of one or another technique depends on the nature of production and the area of \u200b\u200bthe workshop. Equipment should be arranged in one or two adjacent lines. To avoid protrusions, equipment of the same width and height should be installed in each line (with the exception of ovens). Such equipment is called modular (width - 800 mm, height - 850 mm). In foreign catalogs, the dimensions of the modules may be different.

Modular equipment ensures the creation of optimal conditions in the working area. The linear placement of this equipment allows you to equip it with local ventilation hoods.

Taking into account the requirements of the organization of labor, compliance with safety regulations and industrial sanitation, a certain width of aisles in production workshops is established:

1 between technological lines of thermal equipment - 1.5 m;

2 between the end of the technological line and thermal equipment and the line of dispensing equipment - 1.5 m;

3 between the technological line of thermal and auxiliary (production tables, bathtubs) equipment - 13 m;

4 between the wall (partition) and the line of technological equipment from the side of workplaces - 1.0 m;

5 between mechanical equipment and wall - 0.4 m;

6 between individual pieces of mechanical equipment - 0.7m;

7 between dishwasher(on the service side) and a wall - 1 m.

In addition, it is necessary to use the data from the albums of thermal, mechanical, refrigeration equipment and catalogs of commercial and technological equipment, which indicate the installation distances from the equipment to the walls or to other equipment for various placement options.

Mounting attachment of equipment. It determines the location of the entry points of communications (electricity, gas, steam, hot and cold water, drainage to the sewer) to the process equipment. For this purpose, the installation plan indicates the distances from the entry points to two building structures (walls, columns, partitions) located perpendicular to each other. In addition, all the parameters of the supplied communications are indicated: the number of phases and current power, the diameter of hot and cold water pipelines, the height of the connections from the clean floor. When drawing utility entry points, it is also necessary to take into account the recommended distances from the entry points to the edges of the equipment. Only the mounted thermal, refrigeration, mechanical and auxiliary equipment is applied to the installation plan.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. Arrangement of equipment - linear-group, allowing to place it according to technological processes. Auxiliary equipment is installed in independent lines, located parallel to the lines of thermal equipment.

To create the necessary working conditions for workers, the temperature regime in production facilities is of considerable importance. So, in the blank shops, the air temperature should not exceed 16-18°C, and in the hot shop - 22-25°C. Special ventilation systems must ensure the removal of superheated air, vapors and exhaust gases. To do this, install mechanical exhaust ventilation and supply and exhaust. During exhaust ventilation, stale air is removed from the premises by a fan, and fresh air enters through the pores of the walls or specially left channels and openings in the walls and coatings, as well as through the ventilation grills. In case of supply and exhaust ventilation, separate fans are installed in the premises, causing the movement and exchange of air, or ventilation supply and exhaust unit, installations, when air enters and is removed through channels made of tin, brick or plastic, and its inflow is regulated by means of gratings. Such an installation consists of channels and fans, and air is sucked in using a system equipped with cleaning and moisturizing devices, heaters.

Industrial premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks, as well as stoves, boilers and other equipment. The sewerage system provides for the rapid removal of wastewater. Baths, sinks, washbasins are equipped with hydraulic seals that prevent the penetration of sewer odors.

2. STUDYING THE ORGANIZATION OF THE WORK OF THE HOT SHOP IN THE RESTAURANT ELITE - CLUB "CONTINENTAL"

.1 Characteristics of the restaurant as a type of POP

Restaurant "Elite Club" "Continental" - a public catering establishment with a wide range of complex dishes, including custom-made and branded, wine, vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. The restaurant catering service is a service for the manufacture, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with leisure activities. Some restaurants specialize in national cuisine.

Restaurant complex "Continental. It is based on the use of the modern level of production organization, fast and high-quality service, the use of a wide range of dishes and drinks offered to guests. The assessment is made on the basis of personal observations of the guests: according to the entries in the book of reviews and suggestions.

The main service of the restaurant is the catering service of the restaurant, which is a service for the manufacture, sale and organization of the consumption of a wide range of dishes and products of its own production, purchased goods, including wine and vodka products. Other services:

provision of sleeping rooms;

Providing banquets of varying complexity;

providing telephone connection;

provision of services to call a taxi for restaurant visitors;

sale of branded souvenirs from dishes;

Guaranteed storage of personal belongings, bags; parking of private cars in an organized parking lot.

The restaurant "Continental" offers visitors a menu with a free choice of dishes. The menu includes signature and national dishes.

The restaurant has a separate wine list. The main assortment of this wine list is a list of alcoholic beverages, mainly fine wines. Additionally, the wine list includes beer, soft drinks, tobacco products.

The list of wine lists contains the name of the drink in Russian and English language. Additionally, there are explanations for the corresponding names of wines. For example, they indicate the place where grapes grow, the place where wine is bottled, the most famous regions (wine of Rioja, Burgundy, Bordeaux).

The wine list indicates the names of drinks, the capacity of the bottle, the price for the entire capacity of the bottle, as well as the capacity for bottling. Some expensive wines in the restaurant are not sold on tap, so in the wine list, only the capacity of the bottle and the price for it are indicated against the name of the drink. Just like the menu, the wine list has the same brand logo.

Service in this enterprise is carried out with the help of waiters and bartenders, who were initially selected on the basis of picky and serious requirements.

The Continental restaurant has two halls: one for 30 seats, and the second for 50. The interior of the two halls is made in the same style, using pastel-vanilla tones. In addition to the fact that the walls are painted in vanilla tones, light chiffon fabrics of coffee and cream shades are additionally used to frame the window openings.

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of its quality on the health of the population require strict adherence to the rules of the sanitary regime in production and control over the quality of dishes. Therefore, it is of great importance for the proper organization of the technological process at this public catering enterprise that chefs comply with the norms for investing raw materials in accordance with approved recipes.

2.2 Analysis of the location and organization of the work of the hot shop in the restaurant "Continental"

In this restaurant, a workshop structure of production is organized, working on raw materials and semi-finished products. As a result, the restaurant has a harvesting vegetable shop and pre-cooking ( hot, cold). Technological lines are organized in each workshop. A production line is a production site equipped with the necessary equipment for a specific technological process.

Organization of the work of the hot shop.

The hot shop is the main working area of a public catering enterprise, in which the technological process of cooking is completed.

In the restaurant, the hot shop has a convenient connection with the vegetable shops and meat shop, with storage facilities and convenient interconnection with the cold shop, sales area and washing kitchen utensils.

From the hot shop, the dishes are sold to the consumer. Therefore, the hot shop is located on the same floor as the trading floor, which has the largest number of seats.

The workplaces of the hot shop in the restaurant have their own characteristics in accordance with the type of enterprise, its capacity, the nature of the operations performed, and the assortment.

Jobs are located along the technological process.

When organizing the workplace, the data of the human structure were taken into account.

When organizing a cook's workplace, the optimal condition is the distance from the floor to the top shelf of the table, on which the supply of dishes is 1750 mm.

The microclimate of the designed hot shop complies with the following standards:

temperature does not exceed 23°C

humidity - 60-70%

the plate area is 45-50 times less than the floor area.

The work of the hot shop starts 2 hours before opening trading floor.

2.3 The range of products processed in the hot shop

The range of culinary products is a list of dishes, drinks, culinary and confectionery products sold at a catering enterprise and designed to meet consumer needs. When forming the range of culinary products, take into account:

type of enterprise, class (for restaurants, bars), specialization;

The contingent of those who eat;

· technical equipment of the enterprise;

qualifications of personnel;

Rational use of raw materials;

seasonality of raw materials;

a variety of types of heat treatment;

the complexity of dishes, etc.

The assortment of dishes also corresponds to different types of enterprises. So, restaurants are characterized by a wide range of all groups of dishes (appetizers, soups, second, sweet dishes, confectionery), mostly complex preparation, including custom-made and branded ones.

Hot shop dishes meet the requirements state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, specifications and developed according to technical instructions and maps, technical technological maps subject to the Sanitary Rules for catering establishments.

Menu "BUSINESS - LUNCH"

Donskoy

1. Fresh cabbage salad 150 gr.

2. Borscht with donuts 250/30

Escalope, fried potatoes 160/100

Tea with lemon 150

"Home"

1. Salad "Homemade" 150

2. Homemade noodles 250

Rump steak with rice 160/100

Tea with lemon 15

"Favorite"

1. Salad "Piquant" 150

2. Bouillon with meatballs 150/100

Cutlet in Kiev style with potatoes 120/100

Tea with lemon 150

"Delicacy"

1. Salad "Delicacy" 150

2. Mixed meat hodgepodge 250

Beefsteak "appetizing" with vegetables 170/100

Oriental coffee 100

When compiling this type of menu (Appendix 1), a variety of dishes and culinary products were selected by type of raw materials (fish, meat, poultry, vegetables) and by culinary processing methods (boiled, poached, fried, stewed, baked). It is equally important in each specific case that the garnish is correctly selected to the main product.

2.4 Analysis of the production program of the restaurant

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, i.e. according to the proposed types of menu, both free choice and business lunch.

For the implementation of the production program in the restaurant, the calculation of the quantity of the product is not carried out by the calculation method in accordance with the daily plan - menu in accordance with the formula:

Q = q*n / 1000, (2.1)

Q - the weight of the product of this type in kg by gross and net weight;

n is the number of dishes sold per day;

q - the rate of laying the product for one dish (from the Collection of technological standards in grams).

In the Continental restaurant, no calculations are made to determine the amount of raw material costs. And in a simplified form, there is a statement of consumption of raw materials with the optimal amount of product stocks, which is compiled on the basis of the balances removed by the end of each shift. It roughly looks like a table:

Table 2.1 Consolidated statement consumption of raw materials.

Name of products	Products weight
	Gross, kg

Grape
oranges


Wheat bread, rye

Sturgeon

Beef

beef tongue

boiled chicken
Sturgeon balyk
Curd mass sweet
Bulgarian pepper
Fresh champignons
Berries preserved in syrup
Wheat flour

Potato

Seasonings in assortment
Rice groats

The entire list of raw materials and products is about 70 items.

The basis for calculating the number of products is the production program of the enterprise.

Type of products entering the enterprise: raw materials, semi-finished products, frozen semi-finished products. Depending on the initial product, the consumption rates of the product, the yield of the semi-finished product and finished product. The calculation is based on the consumption rate of raw materials, semi-finished products per serving of the dish. The working moment of the calculation is presented in the tables according to the form (table 2.2.).

Table 2.2 Summary table for calculating raw materials.

Name of the product, semi-finished product	Name of dish, product						Total, kg
	Shrimp baked		Julienne with mushrooms		Cheese sticks / scrambled eggs
	Norm prod per 1 p, g	Total Qty	Norm prod per 1 p, g	Total Qty	Norm prod per 1 p, g	Total Qty
Raw frozen shrimp
Potato

Butter

Fresh porcini mushrooms
Wheat flour

2.5 Calculation of the number of workers in the hot shop

The number of employees is calculated by the formula:

Ν = Σ Α / 3600* Τcm * λ, (3.13)

where ΣΑ is the total number of man-seconds;

Τ - shift duration per hour;

Ν calc = Ν* Κ cm, (3.14)

where N is the number of employees;

Κ - shift factor = 1.62

Table 3.18 Calculation of hot shop workers

Name of dishes	Number of meals per day	Time per second	Number of man - seconds

Ear Rostov

Bouillon with meatballs
Noodle soup
Solyanka sb meat

Boiled pike perch
Pike perch in batter
Fillet "Don"
Pike perch
Fried sturgeon
Sturgeon stuffed
Escalope with tomato

Cutlet chop
Rump steak
Steak
Beef with prunes
Lyulya - Kebab
Cutlet in Kiev
Cutlet nat. Chur
beef stroganoff
red sauce
Boiled potatoes
fried potatoes
Potato Puree
Hawaiian rice
Steamed vegetables
Mushrooms in sour cream
Mushrooms baked
Masuriki
Chicken julienne

Ν calc = 2 people per shift. In the Continental restaurant, these calculations correspond to the number of cooks working in the hot shop, i.e. 2 people per shift.

In total, two chefs are assigned to the hot shop when placing an order, but one of them helps in cooking and in the cold shop. In total, there are three cooks in the restaurant per shift and one kitchen worker who cleans vegetables, cleans production facilities (sanitizes floors, ovens and kitchen utensils).

Washers and kitchen helpers are part of the production team.

Depending on the category, the complexity of the work is carried out.

2.6 Schedule for the work of production workers

Properly developed and observed at the enterprise, the regime of work and rest provides an increase in labor productivity, improves the quality of products, and reduces industrial injuries. In order to establish a work schedule at the projected enterprise, a schedule for going to work is drawn up. When scheduling employees (cooks) to go to work, the effective working time is calculated at the beginning.

Table 2.3 schedule for the start of work of production workers

							Break time per shift

1 2 3 4 5 6 7 8	1st brigade: Ivanov V.A. Petrov S.A. Galchenko N.S. Brovkin L.I. 2 brigade: Donin R.V. Kislova E.M. Serova R.I. Ruslanova I.R. Head pro - pom: Tkachenko N.I.	9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 H H H H 9 00 -17 00	H H H H 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -17 00	9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 H H H H 9 00 -17 00	H H H H 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -17 00	9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 H H H H H	2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min 2 h 30 min

This company uses a two-team work schedule. With this schedule, two brigades are organized, identical in size and composition. Employees work every other day (days rest), the break during the work shift is 2 hours and 30 minutes. According to this schedule, both production workers and employees of the trading floor work. Only HR employees work on a linear schedule. This schedule provides for the simultaneous arrival and departure of management employees (director, accounting department, production manager), who work an 8-hour working day every day.

2.7 Analysis of the equipment of workplaces of the hot shop

The equipment for the hot shop was selected according to the standards for equipping with trade, technological and refrigeration equipment in accordance with the type and number of seats, mode of operation, maximum load of the trading floor, and forms of service.

To organize the workplace of the cook, tables equipped with an individual exhaust device are used. Workplaces are equipped with equipment and tools.

The working process of the hot shop consists of:

The chef gets acquainted with the menu, then receives the necessary products, selects the dishes. From dishes used:

· boilers for cooking and stewing meat dishes with a capacity of 20 - 50 liters;

pans with a capacity of 1-10 liters;

saute pans;

baking sheets

frying pans.

Jobs are organized by type of heat treatment, and equipment is used:

kitchen stoves of various brands;

production tables;

· mobile racks;

fryers.

The equipment is grouped taking into account the performance of operations and is placed in an island way, since the chef performs several operations. So, for example, heating equipment is installed in a group in the center of the room, which allows chefs to approach from all four sides when preparing dishes.

Selection of equipment according to equipment standards is carried out in accordance with this type of projected enterprise.

Table 2.4 Name of hot shop equipment used in the restaurant

Name of equipment	Equipment dimensions	Technical specifications.
Refrigeration equipment: Medium temperature refrigerator OASIS 500		Used for food storage
Electrical equipment: ORIGINAL tilting pan Combi steamer FCV4EDS	68x82x87 70x50x50	For a large number of cooking dishes fried, stewed Universal equipment
Non-mechanical equipment: Table made by - SR - 3 / 1200 Ventilation umbrellas ZVN - 1200/800 Washing bathtub for hands Kitchen wall shelf PPK - 1200 Dial desktop scales VTs - 3 Electronic VE - 5	120x60x87 125x80x53 53x53x87 120x40x60 34x24x47 55x32x40	Table with bottom shelf. Has a wall-mounted design Exhaust ventilation system Made of stainless steel Dial

The location of the equipment in terms of production workshops has the maximum layout in the combination of installation and repair.

The layout of the technological equipment satisfies the safety of its operation.

catering restaurant equipment

3. CONCLUSIONS AND SUGGESTIONS FOR IMPROVING THE ORGANIZATION OF PRODUCTION OF THE RESTAURANT "CONTINENTAL"

The following requirements for the layout of premises are imposed on catering establishments:

1. The mutual arrangement of the main groups of premises provides the shortest connections between them without crossing the flows of visitors and service personnel, crossing clean and used dishes.

2. The layout of retail premises is carried out in the direction of movement of visitors.

All production and storage facilities should not be through. From the street there should be an entrance to the trading premises; from the side of the household yard, the entrance to the production and amenity premises.

The layout of all groups of rooms must meet the requirements of SNiPA, sanitary and fire safety requirements.

Restaurant "Continental" does not meet all of the above requirements. It contains the following inconsistencies:

1. Air from the hot shop enters the hall with a bar counter.

2. The flow of dirty used tableware from the trading floor enters through one common service exit to the production.

The area of the restaurant's production premises consists of the usable area and the aisle area.

The height of the premises is 3.3 m. At a height of 1.8 m, the walls are tiled. The floors are covered with waterproof tiles. The microclimate in the premises (temperature, humidity, air velocity) are provided for optimal. The temperature in the refrigeration shop is set at 16-18°C, air humidity 60-70%. Microclimate hot shop complies with standards: temperature does not exceed 23°C; humidity - 60-70%; the plate area is 45-50 times less than the floor area.

Jobs in the production workshops of the restaurant have their own characteristics in accordance with the type of enterprise, its capacity, the nature of the operations performed, and the range.

The area of the workplace satisfies the rational placement of equipment and tools.

Jobs are located partly along the technological process.

When organizing the workplace, the chefs were taken into account optimal conditions, which have a distance from the floor to the top shelf of the table, on which the supply of dishes is 1750 mm. Thus, it allows a cook with an average height of 160 - 165 cm to get the necessary items and equipment for work.

Tables in the production shops are installed of the same type, with lower rack shelves. The tables are arranged according to the wall and island principle, so that the viewing angle is 18 °. On average, the viewing angle was at the enterprise for the storage and cooling of semi-finished products, refrigerated cabinets are installed.

To create favorable working conditions for workers, a general exchange supply and exhaust ventilation is provided in the hot shop. Additionally, local ventilation with umbrellas and their dimensions of 1200 x 800 mm was installed above the heating equipment of electric furnaces 35 ER 36 in the workshop.

Industrial premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks. The sewerage system provides for the rapid removal of wastewater. Baths, sinks, washbasins are equipped with hydraulic seals that prevent the penetration of sewer odors.

For the operation of electric motors of technological equipment in the restaurant, an electrical network of 380/220 V with a solidly grounded neutral is provided. During the operation of the equipment, workers can become energized only when a phase breaks through to the case. Therefore, grounding of metal cases of equipment, usually not energized, is provided.

The organization of production has both positive and negative characteristics.

Positives include:

1 compliance with production and technological discipline;

2 compliance with sanitary and labor protection standards;

Full compliance of production personnel with the requirements of GOST 28-1-05;

Compliance with all legal norms in the preparation of documentation relating to the turnover and purchase of the necessary raw materials;

Providing a full range of nutritious food.

However, despite the positive aspects, there are shortcomings in the organization of the technological process:

The hot shop is a single space, partially divided into workplaces, in accordance with the separation of technological processes. This reduces the total area of the workshop, which is thus not entirely comfortable for two people. To improve working conditions, it is desirable to distinguish between workplaces according to the following types: a table with the necessary equipment for cutting raw and boiled vegetables; a table with the necessary equipment and inventory for the preparation of semi-finished products from unleavened dough (dumplings, dumplings, pies, etc.)

Despite the presence of a ventilation system, the process of supplying fresh air to the kitchen takes place in difficult conditions, since the window available in the workshop is located in a wall remote from the main workplace. And as an air supply there is only an extractor fan. To solve this problem, in addition to the hood in the kitchen, it is necessary to install an air conditioner, which will help maintain the proper temperature in the room and improve the labor process.

When preparing main fried dishes over 10 servings, from different kind raw materials, in the hot shop there are often not enough pans on the stove, and there are only 12 pieces and those for at least 4 servings each. Because of this, cooks have to use one frying pan with repeatedly calcined oil several times, in order to save raw materials. In addition to all this, each cook at work uses basically only his own, in their opinion, convenient knife. At the same time, violating all the requirements for sanitation and hygiene. Therefore, I propose to revise the entire list of available equipment and utensils, which must be supplemented by those that are missing.

There is no convenient connection and separation of sinks for two types of dishes (dining room and kitchen). Dirty, used dishes are washed in the same room as kitchen utensils. Therefore, it is necessary, in accordance with such requirements, to make separate sinks for kitchen and tableware.

The restaurant uses a lot of chopped greens for cooking. Therefore, I suggest purchasing a device for cutting greens.

And also for rational organization labor, it is necessary to supplement the staff with workers in order to obtain greater profits for the manager and the enterprise as a whole. Since the culture of service also suffers from a lack of full-time staff, especially when servicing banquets of more than 50 people.

In accordance with modern methods of promoting sales of own products, purchased goods and services in a restaurant, it is necessary to apply various merchandising techniques:

1. aesthetic design of dishes, cocktails, mixed drinks;

2. exhibition ready meals(beautifully decorated desserts, etc.) or photographs of these dishes in the design of the hall, stand and other prominent places;

Introduction of new methods of serving dishes.

Conclusion

The topic of this final analytical work is the organization of the work of a hot shop in a public catering enterprise.

The purpose of the final work was to develop certain recommendations for identified shortcomings in the enterprise. To achieve this goal, the following tasks were solved:

1. Task 1 - the study of theoretical material on the organization of the work of production and the hot shop as a whole at catering establishments according to various literary sources. In the course of solving this problem, the following questions were considered in the first section:

· Structure of POP production;

· Production program of the enterprise;

· Hot shop equipment.

Task 2 - study and analysis of the organization of the work of the hot shop in the restaurant Elite - Club "Continental". In the course of solving the second task in the second section, based on the material collected during the undergraduate practice, a range of issues was highlighted that corresponded to those analyzed on the basis of the first section, including a description of the restaurant as a type of enterprise, the organization of the work of the workshop in the preparation and sale products. The issue of equipping the hot shop and providing working conditions for production workers in general and others was analyzed.

Task 3 - on the basis of the second main section, I made conclusions about the work of production and the activities of the enterprise. The conclusions revealed both positive and negative aspects of the organization of the work of the restaurant production. Based on the results of the presented conclusions, a number of proposals were made to improve the organization of production of the Continental restaurant. Accordingly, the following proposals were made:

1. carry out the division of jobs by type of technological processes;

2. install more powerful supply and exhaust ventilation or install an automatic air conditioner in the hot shop;

Purchase additionally: equipment (vegetable cutter, food processor), kitchen utensils and inventory;

In accordance with sanitary requirements, make separate sinks for kitchen and tableware;

For the rational organization of labor, it is necessary to supplement the staff with workers in order to obtain greater profits for the manager and the enterprise as a whole. Since the culture of service also suffers from the lack of full-time staff;

Monitor and timely provide the enterprise with all types of raw materials and other materials for the smooth operation of the restaurant.

The introduction of these proposals at the initial stage will increase the total cost of the enterprise, however, over time, there will be a significant increase in the efficiency of the organization of service activities and its problems in the Continental restaurant, the culture of serving visitors will grow, new customers will appear, which will ultimately entail the growth of such important economic indicators as the total turnover and net profit of the enterprise.

Bibliography

1. "Organization of production at a public catering enterprise" Radchenko L.A. Rostov - on - Don Phoenix 2007

. "Technology for the production of catering products" Furs A.P. "Economics" Moscow 1999

. "Organization of production and service at a public catering enterprise" T.V. Shlenskaya, Yu.I. Ulitina. Part 1. Moscow 2004

. "Labor protection in Food Industry, public catering and trade” Yu.M. Burashnikov 2003

. "Sanitation and hygiene of public catering" Trushina T.P. Rostov - on - Don Phoenix 2000

. "Waiter - bartender" Tutorial. V.A. Baranovsky. “Modern. School", 2006.

. "Service at catering establishments" Radchenko L.A. Rostov - on - Don Phoenix 2007

. “Rules for the production and sale of products (services) of public catering. 1993

GOST 50764 - 2007 "Services of public catering".

SanPiN 42 - 123 - 4117 - 86 " Sanitary regulations. Conditions and terms of storage of especially perishable products.

11. L.S. Kucher, L.M. Shkuratov "Restaurant business in Russia", a textbook for secondary specialized educational institutions, ed. "Business Literature", Moscow, 2002

12. V.G. Fedtsov "Culture of restaurant service" Uch. allowance. 2008

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise, in which the technological process of food preparation is completed: heat treatment of products and semi-finished products, broth cooking, preparation of soups, sauces, side dishes, main courses, as well as heat treatment of products for cold and sweet dishes. In addition, the workshop prepares hot drinks and bakes flour confectionery products (patties, pies, kulebyaki, etc.) for clear broths. From the hot shop, ready-made dishes go directly to the dispensing rooms for sale to the consumer.

A hot shop serving several trading floors located on different floors should be located on the same floor as the trading floor with the largest number of seats. On all other floors there should be distribution rooms with a stove for frying portioned dishes and food warmers. The supply of these distributing finished products is ensured by means of lifts.

The hot shop should be located next to the cold shop, washing tableware and kitchen utensils, distribution, trading floor and have a convenient relationship with the harvesting shops, the greenery processing shop, and storage facilities. Their close location helps to reduce the time spent on moving products from one workshop to another and to the distribution line. Washing kitchen and tableware is placed next to the hot shop.

The production program of the workshop is determined by the menu plan.

Dishes made in a hot shop are distinguished by the following main features:

type of raw material used from potatoes, vegetables and mushrooms; from cereals, legumes and pasta; from eggs and cottage cheese; from fish and seafood; from meat and meat products; from poultry, game, rabbit, etc.;

cooking method - boiled, poached, stewed, fried, baked;

the nature of consumption soups, main courses, side dishes, drinks, etc.,

appointment- for dietary, school food, etc.;

consistency - liquid, semi-liquid, thick, puree, viscous, crumbly.

Dishes of the hot shop must comply with the requirements of state standards, standards of the industry and enterprises, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, technical and technological maps, subject to the sanitary rules of catering establishments.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

Depending on the type and power, it is planned to use mechanical equipment in the hot shop (P-II universal drive, mashed potato machine).

Equipment for the hot shop is selected according to the standards for equipping trade, technological and refrigeration equipment in accordance with the type and number of seats in the enterprise, its mode of operation, the maximum load of the trading floor during peak hours, as well as forms of service.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor, the range of culinary products sold through buffets and retail chain enterprises (culinary shops, trays).

The temperature, according to the requirements of the labor organization, should not exceed 23 ° C, therefore; supply and exhaust ventilation should be more powerful (air velocity - 1-2 m / s); relative humidity - 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

Hot shop workers, in order to successfully cope with the production program, must start work no later than 2 hours before the opening of the trading floor.

The number of chefs in each department is determined by the ratio 1:2, i.e. in the soup department there are half as many chefs.

The hot shop is subdivided into two specialized departments - soup and sauce. Broths and first courses are prepared in soup, while second courses, side dishes, sauces, hot threads are prepared in sauce.

Organization of the work of the soup department of the hot shop

The technological process of preparing first courses in the soup department consists of two stages of preparing broths (bone, meat, fish, mushroom, etc.), vegetable, fruit decoctions and cooking soups (filling, dairy, sweet).

The duration of cooking bone and meat and bone broths is 5-6 hours, so they are prepared the day before, the rest of the broths (meat, chicken, fish) - at the beginning of the working day. It is advisable to prepare them concentrated and store in the refrigerator.

In a restaurant where broths are prepared in small quantities, 50 and 40 l stove-top boilers are used to cook them.

In high-capacity canteens, where the assortment of first courses is small (2-3 items), soups are prepared in large batches that require a lot of broth, so two technological lines are organized. First line designed for making broths. At the workplace of a cook preparing broths, stationary boilers are installed in a line - electric, gas or steam. More often used electric boilers KPE-100, KPE-160, KPE-250 with a capacity of 100, 160, 250 liters or KE-100, KE-160 with functional tanks. They put a bath for washing meat, poultry carcasses, bones. The meat is placed in a cassette with a perforated insert and lowered into the washing bath. In the same container, the meat is immersed in a non-tilting cauldron installed nearby. After preparing the broth, the meat container is unloaded from the boiler using a special TP-80K cart with a lifting platform.

At catering establishments, unified steam cooking boilers of the type KPP-100-1, KPP-160-1 and KPP-250-1 (rectangular) can be used. In addition, electric cooking boilers KPE-100, KPE-160, KPE-250 or a sectional modulated tilting boiler KPESM-60 are in operation.

Digestion kettles are also used for cooking cabbage for cabbage rolls, potatoes and carrots for salads, etc. in functional perforated containers.

Opposite stationary cooking boilers are installed second production line for the preparation of soups, including a line of thermal and non-mechanical equipment, the distance between which should be 1.5 m.

The line of thermal equipment includes: a mobile boiler KP-60 with an electric cooking device UEV-60, an electric frying pan SE-0.45-01, an electric stove PE-0.51-01, production tables of the SP-1200 type for auxiliary operations.

The stove is used for cooking first courses in small batches in stove-top boilers, stewing vegetables, etc. An electric frying pan is used for sautéing vegetables. Section inserts for heating equipment, used as additional elements in the lines of sectional modulated equipment, create additional convenience for the cook.

Preparation of passerovka (beetroot, vegetable, flour) in the soup department is carried out 2-3 hours before the start of the hot shop.

Lines of non-mechanical equipment (distance between lines 1.5 m) for making soups include sectional modulating tables and a mobile bath for washing side dishes for clear broths. At the workplace of the cook who prepares the first courses, the following are used: a table with a built-in bathtub, a table for small-scale mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

In restaurants where first courses are prepared in small batches in 50, 40, 30, and 20 l stove-top boilers, food warmers are installed in the hot shop, which ensures the preservation of temperature and taste of soups. The first courses should be sold at a temperature not lower than 75 ° C, the duration of the implementation of the first courses in mass preparation is no more than 2-3 hours.

For the preparation of puree soups, the products are rubbed and ground using a universal drive II- with interchangeable mechanisms, a UKM universal kitchen machine with interchangeable mechanisms.

Flour culinary products (patties, cheesecakes, pies) are prepared for transparent broths. For their production organize additional jobs. The dough is kneaded in plate boilers, cut on a wooden-coated production table using rolling pins, manual dough dividers, cutters.

Organization of the work of the sauce department of the hot shop

This compartment is designed for preparing second hot dishes, side dishes, sauces.

The main equipment of the sauce department are cookers, ovens, electric frying pans, deep fryers, as well as cooking pots, a universal drive. Barbecue ovens are installed in hot shops of specialized enterprises and restaurants. The enterprises use sausage cookers, egg cookers, coffee makers, etc. For the preparation of dietary dishes, a steamer is installed in the sauce department.

The jobs of chefs preparing second courses in canteens and restaurants differ from each other.

In the sauce department of canteens, three technological lines are provided, on which workplaces are organized for frying, boiling, stewing, poaching, baking; preparation of side dishes, sauces and hot drinks; preparation of culinary products (cheesecakes, cabbage rolls, vegetable cutlets, etc.). In large canteens, culinary products are made in the culinary workshop.

The first line includes ovens (ShZhESM-2K), stoves, electric frying pans SESM-0.2 (SESM-0.5), fryers.

In restaurants, food warmers are also installed in this line, designed for short-term storage of second courses in a hot state.

In the hot shop of the canteen at the manufacturing enterprise, a conveyor oven is used for continuous frying of cutlets, rump steaks, entrecote and other meat products.

In diet canteens for steaming meat, fish, vegetables in perforated containers, a steamer APE-0.23A is used.

The second line provides a workplace for preparing side dishes, sauces and hot drinks. The workplace is equipped with a production table with a washing bath SPM-1500 for sorting and washing cereals; a digester kettle KP-60 for cooking side dishes and sauces; an electric stove for cooking coffee, cocoa in stove-top boilers (and in restaurants - chocolate, oriental coffee, etc.). Rice or pasta in a perforated container, they are lowered into the boiling water of the boiler using a mobile cart with a lifting platform. The finished side dish is washed in the boiler and unloaded along with the container using the same trolley. Then they are transferred to a functional container, filled with oil.

In restaurants where complex side dishes are mainly prepared, stove-top dishes are used in small quantities. For portioning and decorating dishes, special food warmers are used, as well as production tables with refrigerated slides and cabinets.

For the preparation of sauces at the workplace, cooking kettles are used when it is necessary to prepare a large amount of sauces, or pans of various capacities - when preparing a small amount of sauces. For rubbing vegetables and straining broths, sieves of various shapes or strainers are used. The main sauces (red and white), as a rule, are prepared for the whole day, and derivative sauces for 2-3 hours of selling dishes on the trading floor.

For frying potatoes (fries, pie, etc.), deep fryers of the FESM-20, FE-20-01 type are used.

The third line, intended for the manufacture of culinary products, has several jobs, since the products are made not only for sale through a distribution center, but also through the branches of the enterprise. At workplaces, production tables are installed, on which scales, cutting boards, functional containers and knives for molding products are placed. To wipe cottage cheese, potatoes and other products, a universal machine with a replaceable drive is installed.

In the sauce department of the restaurant, jobs are organized mainly by type of heat treatment. For example, a workplace for frying and browning products and semi-finished products; the second - for cooking, stewing and poaching products; the third - for the preparation of side dishes and cereals.

At the workplace, cooks use cookers (PESM-4, TLM-0.51, PE-0.51Sh, PE-0.17, PESM-4SHB, APN, etc.), ovens (IZHSM- 2K), production tables and mobile racks. When cooking deep-fried dishes (burgers in Kiev, French fries, etc.), on an open fire (grilled sturgeon, grilled meat, grilled poultry, etc.), an electric grill (GE, GEN-10) is included in the heat line , deep fryer (FESM-20, FE-20, FE-20-0.1). Prepared semi-finished products in a grid are immersed in a deep fryer with heated fat, then the finished products, together with a grid or slotted spoon, are transferred to a colander installed on a saucepan to drain excess fat. A separate workplace is allocated for the preparation of shish kebabs. Shish kebabs are portioned on the production table, and fried in a shish kebab oven ШР-2, in which heat transfer occurs by radiation.

Workplaces for cooking, stewing, poaching and baking products are organized taking into account the performance of several operations by cooks at the same time. For this purpose, thermal equipment (stoves, ovens, electric frying pans) are grouped with the calculation of the convenience of the transition of cooks from one operation to another. Auxiliary operations are carried out on production tables installed parallel to the heating line. Thermal equipment can be installed not only in a line, but also in an island way.

Grill bars and fast food establishments use GE electric grills with infrared radiation to fry chicken and other products. Acceleration of the heat treatment of food can be achieved by imputing microwave devices. In microwave devices, semi-finished products are heated throughout the entire volume of the product due to the properties of electromagnetic waves to penetrate into the product to a considerable depth. In the apparatus, the time for frying beef culinary products is 3.2 minutes, pancakes - 1.5 minutes.

The work of the cooks of the sauce department begins with familiarization with the production program (menu plan), select technological maps, specify the amount of products needed for cooking. In the restaurant, fried and baked dishes are prepared only by order of visitors; labor-intensive dishes that require a lot of time to cook (stews, sauces) are prepared in small batches. At other enterprises in mass production, no matter how much product is prepared, it must be taken into account that fried main courses (cutlets, steaks, entrecote, etc.) must be sold within 1 hour; boiled, poached, stewed main dishes - 2 hours, vegetable side dishes - 2 hours, crumbly cereals, stewed cabbage - 6 hours, hot drinks - 2 hours. In exceptional cases, in accordance with the requirements of sanitary rules, forced storage of the remaining food, it must be cooled and store at a temperature of 2-6 ° C for no more than 18 hours. Before selling, chilled food is checked and tasted by the head of production, after which it is necessarily subjected to heat treatment (boiling, frying on a stove or in an oven). The term for the sale of food after this heat treatment should not exceed 1 hour. It is forbidden to mix food leftovers from the previous day with food prepared on the same day, but at an earlier date with newly prepared food.

It is forbidden to leave the following day in the sauce department of the hot shop: pancakes with meat and cottage cheese, minced meat, poultry, fish; sauces; omelets; mashed potatoes, boiled pasta.

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 washers kitchen utensils, kitchen workers.

The cook of the VI category, as a rule, is a foreman or a senior cook and is responsible for organizing the technological process in the workshop, the quality and compliance with the output of dishes, monitors compliance with the cooking technology and culinary products, prepares portioned, specialty, banquet dishes.

A 5th class cook prepares and decorates dishes that require the most complex culinary processing. The cook of the IV category prepares the first and second courses of mass demand, sautés vegetables, tomato puree. A cook of the III category prepares food (cuts vegetables, cooks cereals, pasta, fries potatoes, products from air mass, etc.).