1. Principles organization of production.

2. Forms and methods of organizing production.

3. Organization of workplaces.

4. Basic requirements for creating optimal working conditions.

The production process is the basis of the complex and varied activities of a manufacturing enterprise, as a result of which raw materials are transformed into finished products.

The production process is the result of the interactions of objects of labor, means of labor and living labor.

In POP there are main and auxiliary processes. Basic– production processes, as a result of which the objects of labor are qualitatively changed (kneading dough, frying, cooking). Helper Processes contribute to the implementation of basic processes, while creating the necessary conditions (transportation, equipment repair, production of all types of energy, quality control of products).

The production process is constantly improved in accordance with the principles of its rational organization

1) proportionality;

2) continuity;

3) rhythmicity;

4) straightness.

Proportionality production processes is to maintain the ratio in the productivity of individual workplaces, sections, workshops and all subdivisions of production output per unit of time. When production proportionality is achieved, bottlenecks are eliminated. The task of maintaining proportionality is constant and covers both main and auxiliary processes.

Continuity production processes involves the elimination of all interruptions in the work of personnel, equipment and the promotion of objects of labor in production processes. This is achieved through the use of automatic and semi-automatic types of equipment, as well as small-scale mechanization (carts, mobile racks).

Rhythm production processes means the implementation at each workplace at equal intervals of time of the same established amount of work, this ensures uniform output of products.

Straightness is ensured by observing the shortest path for the passage of objects of labor in all operations production process without return and counter movements.

Improvement is needed in public catering forms of production organization, such as concentration of production, specialization, cooperation and combination.

Production concentration provides for the concentration of means of production and work force on large semi-finished products (blanks) for centralized production of semi-finished products with a high degree of readiness, culinary and confectionery with subsequent vacation in another settlement. Taking into account global experience, centralized production underlies social nutrition (for workers, children, schoolchildren, students, the elderly) and allows us to obtain biologically complete food, the safest products, and a wide range.

Under specialization production refers to the concentration of subsectoral activities on the production and sale of a certain range of products or on the implementation of certain stages of the technological process.

There are 2 types of specialization – subject and technological (staged).

The subject specialization of enterprises is developing in the following directions:

Organization of catering for individual components of consumers depending on their work and study;

Catering for consumers in need of dietary and therapeutic nutrition;

Production of dishes of national cuisine and cuisine of foreign countries;

Production of culinary products from one type of raw material (vegetarian canteens, dairy cafes, fisheries);

Production of a narrow range of dishes in dumplings, shashlik, cheburechny, etc.

The essence of technological specialization lies in dividing the product production process into 2 stages: mechanical processing of raw materials and preparation of semi-finished and industrial semi-finished products and manufacturing finished products on pre-production substations. Technological specialization is closely related to the concentration of production.

Cooperation- This is a form of production relations between enterprises that jointly produce certain products. Cooperation can be intra-industry (between procurement and pre-production subdivisions). An example is a food processing plant.

Intersectoral cooperation is cooperation between enterprises various industries(POP and meat processing plant, dairy plant, poultry farm and other industrial substation, supplying p/f); creation of complex companies.

A feature of the organization of main production at POP is the predominance of serial and single types of production. In the serial type, the technological process is carried out in-line method(on a large production line), in small-scale production it is used portion method organization of production.

A workplace is a part of the production area where a worker performs individual operations using appropriate equipment, utensils, tools, and tools.

Workstations in the workshop are located along the technological process.

Workplaces can be specialized or universal. Specialized jobs organized at large subdivisions, when an employee performs one or more similar operations during the day.

In medium and small settlements they predominate universal workplaces, where several heterogeneous operations are carried out.

The organization of workplaces takes into account the anthropometric data of the human body structure, therefore sectional modulated equipment is used. The distance from the floor to the top shelf of the table, on which the stock of dishes is usually placed, should not exceed 1750 mm. The optimal distance from the floor to the middle shelf is 1500mm. This area is the most convenient for the cook. It is very convenient when the table has drawers for equipment and tools. At the bottom of the table there should be shelves for dishes and cutting boards. The height of the table should be such that the distance between the worker’s elbow and the table surface does not exceed 200-250mm. The angle of instantaneous visibility of the object is 18°. This review sector contains what the chef should see instantly. The effective visibility angle should not exceed 30°. The average viewing angle for a person is 120°, so the length of the production table should not exceed 1.5 m.

Sufficient area in the workplace area eliminates the possibility industrial injuries, provides an approach to the equipment during its operation and repair. It is recommended to maintain distances (permissible) when placing equipment.

Production premises should be located on ground floors and oriented to the north and northwest.

Square production premises must ensure safe working conditions and compliance with sanitary and hygienic requirements. The area consists of the usable area occupied by various technological equipment, as well as areas for passages.

The area of ​​production premises is calculated using the formula:

where Ftotal is the total area of ​​the workshop, m2;

F floor – useful area of ​​the workshop occupied by equipment, m2;

η – area utilization factor, taking into account passages between equipment; for a hot shop – 0.3; for cold and billet shops – 0.35.

The height of production premises must be at least 3.3 m. The walls to a height of 1.8 m from the floor are lined with ceramic tiles, the rest of the part is covered with light adhesive paint. In modern premises, the walls are lined with light ceramic tiles to the full height, which improves the conditions for sanitary processing.

The floors must be waterproof, have a slight slope towards the ladder, they are covered with Metlakh tiles or other artificial material.

An optimal microclimate must be created in production premises; its factors include temperature, humidity and air speed. The optimal temperature in the procurement and cold shops should be within 16-18°C, in the hot and confectionery shops – 23-25°C. Relative air humidity 60-70%.

These microclimatic conditions are created by installing supply and exhaust ventilation. The hood should be greater than the air flow. In a hot shop, in addition to general ventilation, local ventilation is used (above stoves, frying pans, deep fryers...).

Workshops must have natural lighting. The illumination coefficient (the ratio of the window area to the floor area) should be at least 1:6, and the distance of the workplace from the windows should not be more than 8 m. For artificial lighting, ll and ln are used, which are selected according to the norm - 20 W per 1 m 2 (floor) of the workshop area.

Production premises must have hot and cold water supply to washing baths, boilers, and cooking boilers.

Sewerage ensures removal Wastewater when operating baths and digesters.

The permissible noise level in industrial premises is 60-75 dB. Reducing noise levels in industrial premises can be achieved by using sound-absorbing materials.

Lecture No. 3 operational production planning and technological documentation.

1. Operational planning production.

2. Menu types.

3. Technological documentation.

The essence of operational planning lies in drawing up the production program of the enterprise; this is done by production managers, heads of production departments, foremen, and accounting workers.

Operational production planning procurement enterprise organized according to the following scheme: the p/o with whom the contract is concluded, draw up daily orders for semi-finished products, culinary and flour confectionery products and transfer them to the procurement p/p to the dispatch service; here orders are summarized for all types of products and transferred to the workshops in the form of a daily production plan. Applications are accepted the day before they are due.

At enterprises with a full production cycle, for example, in restaurants where the assortment of dishes is very large, the menu mainly includes ordered a la carte dishes, so it is difficult to plan in advance the number of dishes released, but, taking into account past experience, it is possible to plan the release of semi-detached and the number of products per day.

In POP with a certain contingent of consumers (canteens at production substation, educational institutions, children's institutions, rest homes, etc.) you can more clearly plan production work for each day.

Operational planning of production work includes the following elements:

Drawing up a planned menu for a week, a decade (cyclic menu), on its basis, developing a menu plan reflecting the daily production program; menu preparation and approval;

Calculation of the need for products for preparing dishes provided for in the menu plan and drawing up requirements for raw materials;

Registration of a demand invoice for the release of products from warehouses for production and receipt of raw materials;

Distribution of raw materials between workshops and determination of tasks for cooks in accordance with the menu plan.

The menu plan is drawn up by the production manager on the eve of the planned day (no later than 15:00) and approved by the director of the subdivision. It contains the names, recipe numbers and quantities of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

The main factors that must be taken into account when drawing up a menu include: the approximate range of products recommended for POP depending on its type and the type of diet provided, the availability of raw materials and its seasonality.

An approximate assortment of dishes (minimum assortment) is a certain number of items of cold, hot dishes, drinks, typical for various public establishments (restaurants, canteens, cafes, etc.).

When approving the menu plan, the director and production manager are responsible for ensuring that the dishes listed on the menu are on sale throughout the trading day.

Menu is a document intended to inform consumers about the range of culinary and confectionery products, drinks and other goods, their quantitative characteristics (dish yields and prices). Menu d.b. signed by the director, production manager and calculator.

Free choice menu compiled in publicly available EPPs and presents a list of dishes recorded in a certain order, indicating the yield of the dishes, side dish, main product and price.

When compiling a menu, certain rules for the arrangement of snacks and dishes are followed.

Cold dishes and snacks→fish gastronomy→cold fish dishes→salads and vinaigrettes→cold meat dishes→cold poultry dishes→dairy products.

Hot appetizers→fish, meat→from poultry and game (julienne) →vegetables→mushrooms→egg.

Soups→transparent, puree, dressing, milky, cold, sweet.

Second courses→fish (boiled, poached, fried, baked) →meat (boiled, fried, poached) →poultry and game dishes→cutlet dishes→vegetable dishes, cereals, legumes, pasta and flour products→egg and cottage cheese.

Sweet dishes→hot→cold.

Hot drinks.

Homemade cold drinks.

Flour culinary and confectionery products. Bread(rye, wheat).

In a cafe, it is recommended to start the menu with hot (at least 10 items) and cold drinks, and flour confectionery products. In specialized shops - with dishes typical for them: in tea houses - with tea, in kebab shops - with kebabs, etc.

Set lunch menu (breakfast, dinner) is a set of dishes at a certain cost, the combination of which provides a complex of necessary for the body B, F, U, min. in-in and vitamins. This menu indicates the price of not only each dish, but also the total cost. As a rule, in the dining room there are two options for set lunches, breakfasts, dinners, different in composition, but the same in cost.

When organizing meals using subscriptions that are sold for a week, ten days, or month, the menu includes dishes whose total cost corresponds to the cost of the subscription.

Daily diet menu used in rest homes, sanatoriums, boarding schools, children's camps, military units. It is also compiled for participants of congresses and conferences who eat in restaurants 2-3 times a day. The daily diet menu is compiled simultaneously for breakfast, lunch, and dinner, taking into account the physiological needs of a person. It can be free-choice or pre-packaged. In holiday homes and sanatoriums, consumers can order dishes for the next day in accordance with the proposed menu.

Menu dietary nutrition compiled in dietary canteens, taking into account 5-6 basic diets (1, 2, 5, 7/10, 9). For each diet, a specific set of dishes is prepared. A nutritionist or nutritionist takes part in creating the menu.

Menu baby food is compiled on the basis of physiological nutritional standards for children and adolescents, with different servings for different age groups (7-10 years, 11-13 years, 14-17 years). In school canteens, a variety of dishes is achieved by creating a cyclic menu for 2 weeks.

Banquet menu is drawn up taking into account the nature of the banquet and the time of its holding.

The banquet menu includes several cold dishes and appetizers, which can be ordered at the rate of ½ or 1/3 serving. The menu includes 1 hot appetizer, second hot dishes of 1-2 items, dessert dishes, hot drinks, pastries.

Menu of themed events make up for the New Year, celebrations on traditional holidays.

The main normative and technological documentation used in PPP include Collections of recipes for dishes and culinary products.

The collections contain recipes, cooking technology, as well as consumption rates for raw materials, output of semi-finished products and finished products, and recommendations for the interchangeability of products. In each Collection of recipes for dishes and culinary products, the introduction indicates the conditions of all types of raw materials and products. When using raw materials of a different standard for preparing dishes than those provided for in the recipes, the rate of input of raw materials is recalculated based on the net mass indicated in the recipes, the value of which remains constant, and the percentage of waste established by the collection... When using raw materials of other standards or substandard raw materials, the yield rate of dishes must not be violated.

In order to best meet consumer demand, food enterprises can develop new recipes for dishes and culinary products. They must have innovative cooking technology, high taste, original design, and a successful taste combination of products. For all dishes with new recipes and signature dishes, technological documentation is developed and approved by the head of the subdivision: STP, specifications, technical, technological and technological maps, OSTs, technical specifications.

Technological maps, compiled for each dish, culinary and confectionery product manufactured at the substation, are provided at the chefs’ and confectioners’ workplaces.

Technological maps are drawn up in the prescribed form on thick cardboard, signed by the director, production manager and calculator and stored in the production manager’s file cabinet.

Technical and technological maps (TTK) are developed for new and branded dishes and culinary products - those that are produced and sold only in a given subdivision. The validity period of the TTC is determined by the clause itself. Each TTK receives a serial number and is stored in the filing cabinet.

The main regulatory documents regulating the production of semi-finished products and culinary products are OSTs, which are developed and approved by the Ministry of Meat and Dairy Industry, Food Industry, Fisheries, producing products for Catering.

THAT– this is the main regulatory document that defines the production of semi-finished products only at POP. Specifications are developed by the Research Institute of Public Nutrition.

Technological instructions(TI) are introduced simultaneously with the specifications and determine the range of produced semi-finished products; quality requirements and raw material consumption standards; order of conduct technological processes; packaging and labeling requirements; conditions, periods of storage and transportation.

STP developed for culinary products with non-traditional methods of cold and heat treatment, for basic processes.

STP projects are coordinated with the territorial sanitary and epidemiological service. The STP is approved by the head of the substation for a period determined by him.

The technological process set out in the STP must meet the safety requirements and quality indicators established by government regulations. STP cannot violate GOST standards.

To produce products or perform one or another stage of the technological process, the enterprise organizes the following workshops:

Prepared products (vegetables, meat and fish);

Pre-cooking (hot, cold);

Specialized (confectionery).

Technological lines are organized in each workshop. A production line is a production area equipped with the necessary equipment for a specific technological process.

In addition to the workshops, the production facility has auxiliary premises: washing tableware, washing and storing containers, etc.

The ratio of individual divisions of the enterprise (shops, departments, auxiliary premises) determines the structure of production. At this enterprise, a shopless structure has been established, in which, in order to distinguish between various technological processes according to the types of raw materials processed and methods of culinary processing, workshops are allocated conditionally.

An important factor successful work workshops is the correct organization of workplaces. At an enterprise with a shopless production structure, universal workplaces are organized where several heterogeneous technological operations are carried out. In each production workshop, several workplaces are organized, located along the technological process. Each workplace must be provided with a sufficient number of tools, equipment and utensils. Dishes and equipment are selected in accordance with equipment standards.

The next factor for successful work in the workshop is the proper organization of work of the workshop workers. The main requirements for organizing labor in production include:

Correct preparation of the production program, taking into account the specifics of the products being manufactured, the production capacity of the workshop, the number and qualifications of workers;

Clear distribution of responsibilities between employees in accordance with their qualifications and production building;

Correct accounting of product movement and timely reporting of work done.

The optimal temperature in the procurement and cold shops is 16-18C°, and in the hot shop 23-25C°. Relative air humidity in workshops is 60-70%. These microclimatic conditions in the cafe are created by installing supply and exhaust ventilation. The workshops must provide natural

lighting so as not to reduce worker fatigue and to prevent injuries. Production premises have hot and cold water supply to washing baths, electric boilers, and digester boilers. Sewerage ensures the removal of wastewater during the operation of baths and digesters.

The vegetable shop carries out the primary processing of vegetables and the production of semi-finished vegetable products for own production and pre-production enterprises (branches), culinary stores and small retail trade.

In modern specialized vegetable shops located on large enterprises or at vegetable warehouses (vegetable storage facilities) and designed to supply both public catering establishments and retail network, the production of an expanded range of products can be organized: production lines for packaging potatoes and vegetables in bags, a production line for peeled sulfated potatoes, a line for preparing potato and vegetable cutlets, fried crispy and side potatoes, a line for preparing salads and vinaigrettes can operate.

The peculiarities of processing various types of vegetables dictate the need to use special equipment, which is selected depending on the capacity of the enterprise.

The purpose of the meat shop is the production of semi-finished products from beef, pork, lamb, poultry and game. In enterprises with large production volumes that supply semi-finished meat products other catering establishments allocate a separate room for the meat shop.

In small-capacity enterprises with a complete production cycle, processing of meat and fish can be carried out in one room, subject to mandatory compliance with sanitary requirements.

Catering companies often receive meat frozen. Therefore, the first operation of the technological process of meat processing is defrosting, i.e. thawing. For this purpose, special chambers and defrosters are used, where carcasses are stored in a suspended state at above-zero temperatures.

Thawed carcasses are transported to the workshop via overhead tracks. In the workshop, carcasses are washed with warm water: at large enterprises - with a brush-shower in a special room, at small enterprises - in baths with herbal brushes. Dry the carcasses using a fan or cotton cloth.

The next operation - cutting the carcass into pieces - is carried out using a band saw or circular saw. In small enterprises, carcasses are divided into parts on a cutting table (a round block made of hard wood) with a butcher's ax and a chopper knife. A large chopping knife is used for chopping the bones of lamb, poultry, and game; a small knife is used to chop small bones and meat for stews.

Then the meat is deboned, trimmed and cut into portions. These operations are carried out on production tables with covers made of stainless steel, duralumin or marble.

Boning of meat - trimming the flesh and removing it from the bone - is done using large and small boning knives. Stripping the meat and cutting it into portions - using large, medium and small knives (chef's troika). In this case, large pieces are cut with a large knife, small pieces are cut with a medium one and fillets are removed, and individual parts of the carcass are cleaned with a small one and some other operations are performed. Sliced ​​pieces of meat are loosened with a PM-1 ripper or a hoe.

To prepare minced meat, large enterprises use meat grinders, cutters, and minced meat mixers with individual drives; for small ones - universal drives with replaceable mechanisms or use tabletop meat grinders.

For the processing of poultry, game and minnows, large enterprises allocate a special room with a scorch furnace; small enterprises have special workplaces.

The fish workshop carries out primary processing of fish and production of semi-finished fish products. The technological process of fish processing includes the following operations: thawing frozen fish, soaking salted fish, descaling, gutting and washing, cutting, preparing semi-finished products and storing them.

The fish is thawed in duralumin baths or carbon steel baths (tinned) with two compartments in running or periodically changed water. The fish are unloaded from the baths using wire scoops. When fixing flounder, sturgeon fish are scalded to facilitate further processing. For this purpose, hot water is supplied to the baths and a grate with handles is used. Large sturgeon fish are defrosted on metal racks with a tray below at room temperature. To clean fish from scales, use a mechanical fish cleaner or hand scrapers.

The fish is gutted with small chef's knives on special tables with a gutter, back and sides. Heads, tails and fins are also cut off here. Tails and heads are cut off with a medium chef's knife on cutting boards, and fins are cut off with scissors. After gutting, the fish is washed in a two-compartment bath and placed on baking sheets.

Preparation of semi-finished fish products is carried out on a separate table, where there should be cutting boards, set of three chef's knives, spices, scales. In small enterprises, a meat grinder is used to prepare minced fish; in large enterprises, a universal drive with a set of mechanisms is used. Semi-finished fish products are stored refrigerated for no more than 12 hours, fish mass - 6 hours.

As noted, in small and medium-sized enterprises the processing of meat and fish can be carried out in one room - the meat - fish workshop. The main requirement when organizing the work of such a workshop is to ensure separate processing of meat and fish products and separate storage of semi-finished meat and fish products. Equipment, inventory, containers, tools must be separate and appropriately marked.

The technological process of cooking food is completed in the hot shop. Here, various products are cooked, semi-finished products are prepared, first, second and sweet courses are prepared, products for cold dishes are prepared, and confectionery products are baked.

The hot shop is equipped with stoves, cooking boilers with cold and hot water supply, frying cabinets, electric frying pans, refrigerated cabinets, shelving, production tables, etc. At large enterprises in hot shops there may be two departments: soup - for preparing first courses and sauce - for production of main courses, side dishes, sauces.

In the soup department, the preparation of first courses begins with boiling the broths. At the chef's workplace there should be a table scale, a set of three chef's knives, and cutting boards. For slicing, shredding, and wiping vegetables, a universal drive with special mechanisms and a rubbing machine are used; for sauteing vegetables, electric frying pans are used; and continuous boilers are used to supply hot water. In addition, at the workplace of the cook preparing soups, there is a refrigerated metal rack with spices and seasonings (slide). When organizing jobs for cooks in a hot shop modern enterprises public catering uses sectional equipment using the linear principle of its placement. All thermal sectional equipment is installed in a line with one-way service. The depth of sectional equipment should not exceed 1 m.

Depending on the capacity of the enterprise, the size of the kitchen and its layout, various options for arranging sectional equipment are used. In small kitchens, heating equipment is placed along the walls with local ventilation suction units. A line of production tables is placed parallel to the line of thermal equipment. In larger kitchens, several work stations are allocated for cooks preparing soups and main courses, and in accordance with this, equipment is placed around the perimeter of the room, against the wall, etc. It is recommended to install certain types of heating equipment parallel to each other.

The use of sectional equipment with a linear arrangement provides great advantages when organizing workplaces for chefs preparing main courses. In order to ensure that all heating equipment is used strictly for its intended purpose, the lines for preparing second courses are composed of the following sections: a stove with a continuous frying surface, stoves with burners, deep fryers, and a special frying cabinet. The heating line is complemented by food warmers for storing side dishes and main courses, production tables with a built-in bathtub and a refrigerated container.

The purpose of the cold shop is to prepare cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When locating a cold shop, its convenient connection must be provided with the kitchen, where heat treatment of products for the cold shop is carried out, and with the procurement shops, from where products are supplied to the cold shop, which are then sold without heat treatment. Cold shop products are sold to consumers in tableware, so the washing room should be located in close proximity to the cold shop.

The main operations carried out in the workshop are cutting prepared products, portioning and decorating cold dishes and snacks. In accordance with this, the chefs' workplaces are organized, the appropriate equipment, inventory, and tools are used.

Due to the fact that the workshop prepares dishes and cold snacks not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from different types of raw materials. The workshop's products are mostly perishable, so refrigeration equipment is required - cabinets of sufficient capacity and refrigeration chambers with additional grid shelves for short-term storage of prepared products, a low-temperature counter and an ice maker.

The main equipment of the cold shop is a universal drive with a set of replaceable mechanisms, as well as a ham and sausage cutter, an oil divider, a vegetable slicing machine, production tables with slides, refrigerated containers and a refrigerated cabinet.

To clean and cut products manually, special devices and tools are used - egg slicers, apple slicers, cutters, etc.

The purpose of the confectionery shop is the production of flour confectionery and culinary products. The products of the confectionery shop are supplied for sale not only to the main enterprise, but also to culinary stores, home kitchens, buffets, and pre-production enterprises.

The workshop includes a dough mixing plant. dough cutting, baking, cooling departments, rooms for finishing products, for preparing minced meat, washing for eggs, dishes, containers, expedition. In addition, restaurants provide a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry for finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products in which puff pastry is cooled, a washing equipment and sterilization of pastry bags.

The layout of the premises of the confectionery shop must correspond to the sequence of operations of the technological process and exclude the possibility of counter flows of raw materials and finished products.

The technological process of preparing confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (molding) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, fondants, whipped egg whites.

The confectionery shop must have its own washing department for washing dishes and equipment. In a bathroom with two or three compartments, the dishes are washed with soda, then rinsed with a 2% bleach solution. It is especially important to monitor the cleanliness of pastry bags and tubes, since even the slightest residue of cream can lead to bacterial contamination. Therefore, this equipment is processed in an autoclave, then rinsed in a bath of clean water.

Characteristics of production premises.

POP production facilities include, depending on the format of the enterprise and specialization:

warehouses, production workshops, administrative and service premises.

The capacity of production workshops depends on the area, equipment capacity, and personnel productivity.

Workflow technology.

The work and organization of production is coordinated and organized by the director of the enterprise in accordance with administrative structure enterprises.

The layout of the enterprise's workshops is made based on the concept of the enterprise, the production program and its capacity, taking into account technological flows and the organization of personnel workplaces at each workplace.

The main requirement when planning an enterprise (industrial, domestic, commercial, etc. premises) is compliance with the sequence of the technological process while observing the sanitary standards and rules determined by SNiPs.

Production premises include:

vegetable, meat and fish, hot, cold, flour, confectionery, dumpling shops, freezing shop. If there is a large-capacity enterprise, workshops can be allocated for the types of products in the same direction. For example: a workshop for the production of pancakes can be separated into a separate workshop if there is a flour workshop. The minced meat shop stands out separately.

When designing the location of workshops, the rules of flow of technological processes must be observed: from the beginning, mechanical cleaning of the most contaminated raw materials in the vegetable, meat and fish workshops must be carried out, i.e. raw materials for production must be supplied in the form of semi-finished products. in production containers.

In the case where the enterprise is located on several floors, these workshops are located on the lower floors, next to the loading area. There are also storage facilities there. Elevators or lifts must be provided for transporting separately semi-finished products and separately finished products. In a one-story building, the location of the workshops is sequential

A separate entrance is provided for personnel or, in some cases, entry through loading is allowed. At the entrance, it is necessary to provide a place for security, a wardrobe for staff, toilets and showers for staff, and warehouses.

When producing dumplings, in order to speed up the production process, meet deadlines for sales, in order to save working time, for the convenience of staff, it must be located next to the meat and fish workshop.

As a rule, next to the cafe distribution line or the release of products to the sales area, there is a hot shop, cold shop.

The flour and confectionery shops and the finishing shop are located nearby, because they are very closely interconnected. Depending on the production program, when the enterprise is focused on producing flour culinary products in a large volume and assortment, it is necessary to provide a separate minced meat shop located in close proximity to the flour shop or to allocate a line for preparing minced meat in the workshop itself.

TO commercial premises include a trading floor, a dining room, culinary shops or a separate department of culinary products directly in the dining room.

Various combinations have been successfully tested and work: a separate dining room and a culinary store nearby; the dining room and culinary department are separate, but directly in the hall; The culinary department is located in the distribution line. Experience shows that the presence of a culinary department or its department in close proximity to the distribution is very convenient for buyers: a person has had lunch and can buy fresh, tasted products in one place without spending a lot of time.

A wardrobe for visitors is provided in case of various services: anniversaries, weddings, etc. Otherwise, the hangers are placed in the hall.

The dishwashing area borders the dining room and must have a door for staff to enter the hall, a window for collecting dirty dishes, and a window or door for supplying clean dishes for distribution.

Arrangement of equipment, placement of inventory.

Equipment in the workshop is arranged along the technological process, taking into account technology and sanitary standards, but taking into account maximum convenience for the cook’s work in such a way that when performing the operation, as little time and effort as possible is spent on unnecessary walking, carrying loads, etc. You should always remember that all these seemingly little things will ultimately affect labor productivity and product quality.

The organization of the workplace must be thought out to the smallest detail: where do the raw materials come from, where and what is it placed on, how is it stored, on what equipment is it processed, what is it laid out in, what is it laid out with, where and how is it cooled and stored? All these questions must be answered by putting yourself in the chef’s shoes, thinking through all his movements.

The cook must be provided with equipment, supplies, consumables, and household supplies. means in the required quantity, but thought out, taking into account the equipment load. For example: in a cold shop for storing workpieces, it is more rational to buy cans of rectangular or square shape, and their capacity should be different - from 2-liter to 9-liter, preferably made of stainless steel or food-grade aluminum, this way the space of the refrigeration cabinet is used more rationally, less work is required places, utensils made of stainless steel and aluminum last a long time. The cook should have a knife magnet at hand, above the table. Scales should be located in the workshop in two directions: when forming the salad (weighing the ingredients) and when dispensing it.

The manager must think about where and with what the cook will wash his hands, where he will put a napkin to wipe the tables, and with what and in what way he should clean it.

Each workshop should have a hand sink with a dispenser for liquid soap, a rack for non-perishable raw materials, refrigeration cabinets, a production bath, a rack for clean equipment, a magnet for knives, a shelf for spices, a shelf for production boards, and electronic scales.

If space is available, it is advisable to install baths for washing equipment in each workshop, which significantly saves production space, labor resources, and reduces lost working time.

The rest of the equipment and inventory are determined by the specialization of the workshop.

A pre-production enterprise involves dividing the production process into specialized lines and areas for the production of similar technologically prepared products and products, based on the assortment, method of culinary processing, sanitation requirements, conditions for the sale and storage of manufactured products. Products are sold locally or sent to other enterprises.

List of production workshops of TM “X” enterprises:

vegetable, meat and fish, minced meat, hot, cold, flour, confectionery, freezing shop, dumpling shop.

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• Introduction
• 1. Characteristics of the designed workshop
• 2. Technological part
• 3. Determining the number of dishes and drinks sold in the hall
• 3.2 Menu creation
• 3.3 Settlement menu
• Conclusion
• Bibliography
• Applications

Introduction

Public catering is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

Development of public catering:

v Provides significant savings in social labor due to more rational use of equipment and raw materials;

v Provides workers and employees with hot food during the working day, which increases their productivity and maintains health;

v Provides the opportunity to organize a balanced, balanced diet.

Food establishments are responsible for the health of their visitors and therefore the choice of products and preparation of dishes plays an important role. The tastes of visitors, who prefer varied and light dishes, should also be taken into account.

Industrial enterprises play a huge role in increasing the number of people eating in canteens. social programs, operating at the enterprise. These changes in demand directly impact the choice of cooking equipment.

The main indicator of catering in canteens of institutions and industrial enterprises is the speed of service. To increase throughput dining halls and shorter lines, improvements were introduced such as walk-up food counters, revolving displays, and food and beverage vending machines.

In the canteens industrial enterprises vending machines are currently being installed to sell drinks (62%) and light snacks (31%), as well as to sell hot meals to shift workers 24/7 (23%).

Speed ​​of service is also important in those canteens where long counters are used to serve food, where a certain temperature and quality of the finished dishes must be maintained.

The expansion of the food service market encourages the design and development of special food service equipment that meets special requirements. In recent years, systems for freezing ready meals have been created. The centralization of food preparation led to the industry of procurement enterprises.

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

When determining the type of enterprise, the following factors are taken into account:

assortment of products sold, their diversity, complexity of production;

technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution);

service methods;

personnel qualifications;

quality of service (comfort, communication ethics, aesthetics, etc.);

the range of services provided to consumers.

Canteens are distinguished:

· according to the range of products sold - general type and dietary;

· according to the population of consumers served - school, student, etc.;

· by location - publicly available, at the place of study or work.

The presented canteen is located on the territory of the plant, being a working canteen (at an industrial enterprise) and belongs to the canteens of a general type.

Based on the type of establishment, the operational characteristics of the food establishment and maintenance requirements can be established.

The enterprise ensures the safety of life and health of consumers and the safety of their property, subject to compliance with the “Rules for the production and sale of public catering products”, approved by Decree of the Government of the Russian Federation of April 13, 1993 No. 332, sanitary and technological norms and rules, as well as fire and electrical safety requirements.

All public catering establishments must comply with the requirements of regulatory documents on the safety of services:

SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;

requirements for the safety of food raw materials and products - in accordance with the requirements of ILO 5061;

environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;

fire safety - GOST 12.1.004;

electrical safety - SNiP 11-4

The enterprise has convenient access roads and pedestrian access to the entrance, as well as the necessary reference and information signs. The territory of the plant adjacent to the canteen has artificial lighting in the evening.

Unloading and loading operations take place only through the access roads of the catering establishment.

Entrances for road transport are necessary both for the delivery of products and for the removal of garbage and food waste. To make it easier for vans and trucks to enter the building directly, the doors of the landing stages for receiving products open into the courtyard, which has a waterproof coating and good drainage.

Areas with waste bins are located more than 20 meters away from the windows and doors of the enterprise premises.

The architectural and planning solution and structural elements of the building, the technical equipment used corresponds to SNiP 2.08.02.

The enterprise has emergency exits, stairs, and instructions on how to emergency situation(excerpts from which in the form of short, bright announcements and diagrams are placed inside the enterprise in places where personnel are most concentrated - locker rooms, telephone, staircase exits, etc.), warning system and fire protection equipment.

The enterprise is equipped with engineering systems and equipment that provide the necessary level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.

The entrance to the enterprise ensures the simultaneous movement of two counter flows of consumers at the entrance and exit, as well as separate entrances and exits for consumers and personnel.

1. Characteristics of workshops

Food preparation can be considered as a production process in which the food itself passes through several stages, described as a work route - from the delivery of raw products to the final decoration and serving of dishes. To ensure that the right equipment is in the right place and reduce the possibility of collisions and crowding, work routes must be carefully planned to avoid intersections. A simple working route can be represented in the following form: Reception of products - Storage - Cutting - Preparation - Distribution.

With the increase in the size of the enterprise, both specialization of equipment and concentration of work appear, so several parallel work routes are developed. Along with the main food preparation route, it is necessary to provide auxiliary routes, such as waste collection and disposal, washing and reuse of utensils. Food waste and garbage are removed through food reception areas, i.e. along the route opposite to the main one.

The food needed to supply one day's menu is usually stored in small pantries located in or adjacent to the pre-production area, while a week's supply of food is stored in the storage area.

Large public catering enterprises have a variety of workshops that specialize in the types of processed raw materials and manufactured products: meat, fish, vegetables, hot, cold, confectionery. Warehouse, packaging, sanitary facilities and some other services are classified as auxiliary workshops.

A workshop is an administratively separate primary production cell of an enterprise in which mechanical culinary processing of raw materials, preparation of semi-finished products or production of finished products is carried out.

The workshops are divided into:

1. preparations (meat, fish, poultry, vegetables, meat and fish);

2. pre-cooking (cold, hot);

3. specialized (flour products, confectionery, culinary).

Structure of production workshops

The workshop is separated into an independent production unit, because This area of ​​work specializes in the manufacture of certain products and employs several teams of workers under the leadership of foremen.

In the procurement workshops, mechanical processing of meat, fish, poultry, vegetables and the production of semi-finished products are carried out to supply the kitchens of their enterprises, as well as pre-processing enterprises (branches), culinary stores, and small retail chains.

When organizing procurement workshops, production flow and sequence of technological processes must be achieved, for which processing lines are determined individual species products. Thus, in a vegetable shop it is advisable to organize three technological processing lines: potatoes and root crops; onion vegetables; cabbage, greens and other vegetables.

The operating mode of procurement shops depends on the type of enterprise, production volume and method of selling semi-finished products. Procurement shops, serving only their own enterprise, usually work in one (day) shift.

Some General requirements to the organization of work of production shops of public catering enterprises.

All production workshops are equipped with sinks with hot and cold water supply. In this case, faucet designs should be designed to prevent re-contamination of hands after washing.

The internal sewerage system for industrial and domestic wastewater must be separate with independent discharges into the on-site sewerage network.

Production equipment and washing baths are connected to the sewer network with an air gap of at least 20 mm from the top of the receiving funnel. All internal sewerage receivers have hydraulic valves (siphons).

All production workshops, washing rooms, defroster, loading, food waste storage chambers should be equipped with drainage ladders with a floor slope towards them.

When using air conditioning systems, the microclimate parameters in production premises must correspond to the optimal values ​​of sanitary standards.

The openings of the ventilation systems are closed with a fine-mesh polymer mesh.

Equipment and washing baths that are a source of increased moisture and heat are equipped with local exhaust systems with predominant exhaust in the zone of maximum pollution.

The organization ensures the air-heat balance of the premises.

Natural and artificial lighting in all rooms must meet the lighting requirements. At the same time, natural light is used as much as possible.

All labor-intensive operations associated with lifting and moving heavy objects are mechanized.

The walls of production premises to a height of at least 1.7 m are finished with facing tiles or other materials that can withstand wet cleaning and disinfection. The ceilings are plastered and whitewashed or finished with other materials. The floors are made of impact-resistant materials that prevent slipping, and have slopes towards the drains.

Production workshops are provided with a sufficient amount of necessary equipment and supplies.

In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has special markings.

Cutting boards and knives are marked according to the product being processed on them.

It is recommended to use stainless steel utensils for preparing and storing prepared food. Aluminum and duralumin utensils are used only for cooking and short-term storage of food.

Vegetable shop. At enterprises, the vegetable shop is located in such a way that, on the one hand, it is located near the vegetable warehouse, and on the other, it has convenient communication with the cold and hot shops. In this case, convenience is created for the delivery of potatoes and vegetables to the workshop, as well as the technological chain: warehouse - vegetable workshop (pre-processing) - hot shop (final processing).

In this workshop, vegetables are prepared for heat treatment. Vegetables for salads and fresh fruits are washed and processed, after which they are moved to pre-preparation workshops. The technological process of processing vegetables consists of sorting, crushing, cleaning, finishing after mechanical cleaning, washing, slicing.

The main equipment of this area is cutting tables, tables for cleaning potatoes, washing baths, garbage bins, mobile equipment and machines for peeling potatoes, for cutting into cubes, strips, as well as for cutting other vegetables, and stock racks.

Workplaces are equipped with tools and equipment to perform certain operations.

In the vegetable workshop there is a line for processing potatoes and root vegetables and a line for processing fresh cabbage and other vegetables and herbs. The equipment is installed along the technological process.

The use of waste collection containers allows you to remove waste collected at different places along the route of the entire enterprise.

Meat and fish shop. Workplaces in the meat shop are organized by technological lines:

large meat processing cattle pork, lamb entering the workshop in quarters

· thawing (defrosting) of frozen fish or soaking salted fish, cleaning from scales, gutting, washing, manufacturing semi-finished products.

· Centralized production of semi-finished chicken products and processing of by-products is carried out by poultry shops. They process raw materials received from suppliers. In addition to poultry, the workshop processes offal (kidneys, liver, tongues, heart, etc.).

In general terms, the equipment of this workshop includes all types of equipment for chopping and cutting meat, cutting bacon, cutting meat, sawing bones, preparing semi-finished products, minced meat.

The workshop is equipped with refrigeration chambers.

Confectionary shop.

The scope of activity of the confectionery shop includes the preparation of hot sweets, cold desserts, confectionery, bakery products, finishing and finishing.

The confectionery shop occupies a special place in the production structure of the enterprise. It works independently, regardless of the hot shop. The confectionery shop produces products that are sold not only in the halls, but also in culinary stores, branches, and buffets.

The confectionery shop includes premises for kneading dough, cutting and baking, preparing cream and finishing products, processing eggs, and proofing yeast dough.

The main equipment includes tables, sinks, measures, machines for mixing, rolling and cutting dough, racks for baking sheets, etc. Ovens for baking confectionery products, stoves and other equipment are located right in the workshop for convenience.

Hot shop. In the hot shop, food and semi-finished products are cooked, broths are boiled, 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 food is also cooked for cold and sweet dishes.

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

The hot shop is divided into two departments - soup and sauce.

The operation of a hot shop, like other production areas, largely depends on the correct organization of workplaces and their provision with appropriate equipment.

The production program of the hot shop is drawn up based on the assortment of dishes sold through the sales area.

Let's take a closer look at the cold shop of this enterprise.

A cold shop is organized to prepare cold dishes and snacks, sandwiches, sweet dishes, and cold soups. Its products are sold both directly in the hall and in buffets and culinary stores.

Since in the cold shop a significant number of dishes and products are not subjected to heat treatment, it is necessary to especially strictly observe sanitary rules when organizing the technological process.

The workshop is equipped with pedal-driven sinks to avoid re-contamination of hands. The surface of the walls behind sinks and sinks requires special protection from water and dirt. In addition to glazed tiles, special sheet materials, such as stainless steel, are used as wall cladding.

The floors in the cold shop are easy to clean, can withstand heavy equipment, are resistant to water, dirt, oil, acids, alkalis, cleaning agents, and temperature changes and are made of stone tiles. The floor temperature is maintained by installing thermal insulation. All joints between floors and walls are rounded due to the floor covering material.

In the cold shop of the enterprise, natural lighting (windows) is widely used. It has a north-west orientation and provides even natural light over the work surfaces. Device for protection against insolation (blinds), reflect thermal radiation. The opening part of the window is located quite high and is equipped with screens against drafts in the working level.

The doors to the workshop are wide enough to transport trolleys and equipment: double doors with doors of unequal width. To facilitate the work of cleaners, plates are attached to the doors to open the doors with a push of the foot or hand.

In accordance with the technological process, workplaces for processing raw and cooked vegetables, gastronomic meat and fish products, portioning dishes, etc. must be clearly demarcated; salads, vinaigrettes, sandwiches should be prepared only in batches and sold within one hour; observe temperature regime storage and dispensing of cold dishes (10-140C).

For safe sanitary conditions, a bactericidal lamp is installed in the workshop.

To carry out the production program, workplaces are provided in the workshop, which are equipped with equipment, utensils and utensils, depending on the type of technological and production operations performed.

The production program of the workshop (menu plan) includes the range and quality of manufactured dishes and snacks, sweet dishes and cold drinks. Chefs of the 4th and 5th categories work in the workshop.

The workshop operates seven days a week, providing lunch from 12.00 to 15.00 and dinner from 19.00 to 21.00.

A necessary additional stage of the production process at a catering establishment is the washing of dishes and equipment.

The reuse of kitchen utensils occurs in two specific areas:

Kitchenware

ь Preparation

b Boiler cleaning service

ь Preparation

Dining tableware

In every case, kitchen utensils should be stored where they are used. The efficiency of the operation depends on the speed at which the cookware is returned to circulation and the number of times the cookware is rotated.

Cooking is not a continuous process, but rather a series of independent operations performed in different locations, requiring varying amounts of labor and time to complete.

It is only at the last stage, when the food is ready to be served, that the various foods come together.

2. Technological part

2.1 Determination of the number of consumers

Taking into account the operating hours of the enterprise (from 12.00 to 15.00 and 19.00 to 21.00), we calculate the number of visitors for each hour using the formula:

Nch = P? tsch? khch / 100,

where: Nch - number of visitors per hour;

P - hall capacity;

ts h - turnover of seats in the hall during a given hour;

Data ts h, x h can be found in Appendix 2

N12-13 = 75? 2? 80/100 = 120

N13-14 = 75? 2? 80/100 = 120

N14-15 = 75? 2? 40/100 = 60

N14-15 = 75? 2? 60/100 = 90

Having calculated the number of visitors for each hour of operation of the enterprise, we draw up a table

TOTAL: 480 people.

Summing up the number of visitors for each hour of operation of the enterprise, we obtain the number of visitors for one day:

where: Nd - number of consumers served during the day;

Nch - number of visitors per hour.

Nd = N12-13+ N13-14+ N14-15+ N19-20 + N20-21

Nd = 120+120+90+60+90

Nd = 480 (persons)

The food conversion factor (K) is calculated using the formula:

K = Nhour. / N (day), where

Nhour. - the number of consumers passing through the sales area in 1 hour;

N (day) - the number of consumers who passed through the sales area per day.

K12-13 = 120 / 480 = 0.25

K13-14 = 120/ 480 = 0.25

K14-15 = 90 / 480 = 0.1875

K19-20 = 60 / 480 = 0.125

K20-21 = 90 / 480 = 0.1875

2.2 Determining the number of dishes and drinks sold in the hall

Knowing the number of visitors per day, we determine the number of dishes sold during the day at the enterprise using the formula:

where nd - number of dishes: Nd - number of visitors per day; m - food consumption coefficient (at an industrial enterprise 2.8)

nd = 480 *2.8 = 1344

We break down the dishes according to the assortment using the following formulas:

n = Nd * m x. b.

n = Nd * m Ib.

n = Nd * m IIb.

n = Nd * m sl. b.,

where n is the number of cold, first, second and sweet dishes; Nd - number of visitors per day; m is the coefficient of consumption, respectively, of cold (0.5), first (1.0), second (1.0), sweet dishes (0.3).

n x. b. = 480 *0.5 = 240

n Ib = 480 *1, 0 = 480

n IIb. = 480 * 1, 0 = 480

n words b. = 480 *0, 3 = 144

The quantity of hot and cold drinks, confectionery and bread is determined in accordance with the consumption standards in force in this type of enterprise. The number of drinks is determined by the formula:

where n is the number of drinks, confectionery and bread; N - consumption rate.

n hot drinks = 480 * 0.08 = 38.4

n min. water =480 * 0.02 = 9.6

n natural juices = 480 * 0.01 = 4.8

n rye bread = 480 *200 = 96000

n wheat bread = 480 * 100 = 48000

n fruits = 480 * 0.05 = 24

TOTAL: 1344

TOTAL: 4664

When portioning drinks, juices, waters, we take the size of 1 serving as 200 g of product, a serving of rye bread - 30 g, wheat bread - 50, the norm for portioning fruit is on average 100 g.

food dish assorted menu

3. Menu development

3.1 Development of a minimum assortment

The development of a minimum assortment is carried out using the Guidelines for the development and placement of a network of specialized public catering establishments and the requirements for their organization, which provide a specified range of dishes, drinks and culinary products for these enterprises. Minimum assortment for canteens at industrial enterprises. Cold dishes and snacks 4

Milk and dairy products 3

Main hot courses with side dishes 5

including Milk porridge 1

Sweet dishes 2

Hot drinks 1

Cold drinks 1

Flour culinary and confectionery products 4

Bread is a must

3.2 Menu creation

For better orientation of visitors when choosing dishes, ease of service, and clearer organization of work at enterprises, several types of menus are drawn up: with a free choice of dishes, set meals, for special types of services (custom lunches, breakfasts, dinners, receptions, etc.) and banquets. . Menus with a free choice of dishes are prepared in almost all catering establishments. It allows the visitor to choose dishes in accordance with his tastes and capabilities.

The menu includes:

Cold dishes and snacks

From fish and fish gastronomic products;

From meat, poultry and meat gastronomic products;

Salads and vinaigrettes (fish, meat, vegetables);

Cheeses, butter and various dairy products.

Transparent (broths with profiteroles, kulebyaki, pies, etc.);

Refueling stations (cabbage soup, borscht, rassolniki, etc.);

Purees (from vegetables, cereals, legumes, meat products, etc.);

Dairy (with cereals, pasta, vegetables);

Cold soups from vegetables and other products (okroshka, borscht, beetroot soup, botvinya, etc.);

Sweet soups made from berries and fruits.

Second hot courses

Fish, meat, poultry, potatoes, vegetables and mushrooms, cereals, legumes, pasta, flour from eggs and cottage cheese.

Sweet dishes

Compotes, jelly, mousses, jellies, fruits and berries, natural and in syrup, etc.

Hot drinks

Tea, coffee, cocoa.

Cold drinks of our own production

From lemons, oranges, etc.

Flour culinary, bakery and confectionery products, baked, fried pies with various fillings, buns, muffins, cakes.

Rye and wheat bread. In addition to the specified assortment, confectionery products are sold, mineral water, juices. When creating a menu, several factors are taken into account:

· an approximate range of products recommended for a catering establishment, depending on its type and the type of ration provided;

Availability of raw materials and their seasonality;

· qualifications of personnel, production capacity and equipping it with commercial and technological equipment;

· labor intensity, i.e. time spent on preparing a unit of product;

· number of visitors per day.

3.3 Settlement menu

Output, gr.	No. in the Collection of Recipes	Name of dishes	Number of dishes
COLD DISHES AND SNACKS
		Herring with garnish
		Potato salad with pickled cucumber and tomatoes
		Fish broth with meatballs
		Fresh cabbage soup
		Milk soup with vermicelli
SECOND HOT DISHES

3.4 Drawing up a table of food sales

Based on the hall load table and the menu plan, the number of dishes of one name or another for each hour of operation of the enterprise is determined by the formula:

Nhour = Nday K, where

Nday - the total number of dishes of this type;

K is the food conversion factor.

For the dish "Herring with garnish"

N12-13 = 40 *0.25=10

N13-14 = 40 *0.25=10

N14-15 = 40*0.1875=7.5

N19-20= 40*0.125=5

N20-21 =40*0.1875=7.5

For the dish "Boiled tongue with green peas"

N12-13 = 45 *0.25=11.25

N13-14 = 45 *0.25=11.25

N14-15 = 45*0.1875=8.5

N19-20= 45*0.125=5.625

N20-21 =45*0.1875=8.5

For the dish "Beet salad with cheese and garlic"

N12-13 = 20 *0.25= 5

N13-14 = 20 *0.25=5

N14-15 = 20*0.1875=3.75

N19-20= 20*0.125=2.5

N20-21 =20*0.1875=3.75

For the dish "Potato salad with pickles and tomatoes"

N12-13 = 100 *0.25=25

N13-14 = 100 *0.25=25

N14-15 = 100*0.1875=18.7

N19-20= 100*0.125=12.5

N20-21 =100*0.1875=18.7

For the dish "White cabbage salad with apples and celery"

N12-13 = 35 *0.25=8.75

N13-14 = 35 *0.25= 8.75

N14-15 = 35*0.1875=6.56

N19-20= 35*0.125=4.375

N20-21 =35*0.1875=6.56

For the dish "Fish broth with meatballs"

N12-13 = 160 *0.25=40

N13-14 = 160 *0.25=40

N14-15 = 160*0.1875=30

N19-20= 160*0.125=20

N20-21 =160*0.1875=30

For the dish "Shchi with fresh cabbage"

N12-13 = 180 *0.25=45

N13-14 = 180 *0.25=45

N14-15 = 180*0.1875=33.75

N19-20= 180*0.125=22.5

N20-21 =180*0.1875=33.75

For the dish "Milk soup with vermicelli"

N12-13 = 140 *0.25=35

N13-14 = 140 *0.25=35

N14-15 = 140*0.1875=26.25

N19-20= 140*0.125=17.5

N20-21 =140*0.1875=26.25

For the dish "Pork chops with pasta"

N12-13 = 180 *0.25=45

N13-14 = 180 *0.25=45

N14-15 = 180*0.1875=33.75

N19-20= 180*0.125=22.5

N20-21 =180*0.1875=33.75

For the dish "Brizol liver with boiled potatoes"

N12-13 = 100 *0.25=25

N13-14 = 100 *0.25=25

N14-15 = 100*0.1875=18.7

N19-20= 100*0.125=12.5

N20-21 =100*0.1875=18.7

For the dish "Cauliflower Schnitzel with Sour Cream"

N12-13 = 100 *0.25=25

N13-14 = 100 *0.25=25

N14-15 = 100*0.1875=18.7

N19-20= 100*0.125=12.5

N20-21 =100*0.1875=18.7

For the dish "Rice milk porridge with butter"

N12-13 = 100 *0.25=25

N13-14 = 100 *0.25=25

N14-15 = 100*0.1875=18.7

N19-20= 100*0.125=12.5

N20-21 =100*0.1875=18.7

We summarize the obtained data in a table:

	Name of dishes	Number of dishes per day
	Herring with garnish
	Boiled tongue with green peas
	Beet salad with cheese and garlic
	Salad of pickled cucumbers and tomatoes
	White cabbage salad with apples and celery
	Fish broth with meatballs
	Fresh cabbage soup
	Milk soup with vermicelli
	Pork balls with pasta
	Liver "Brizol" with boiled potatoes
	Cabbage schnitzel with sour cream
	Rice milk porridge with butter

4. Development of TTK

Technical and technological map No. 1 Potato salad with pickles and tomatoes

Application area

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish “Potato salad with pickles and tomatoes”, produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.

Requirements for raw materials

food raw materials, food products and semi-finished products used for preparing the dish "Potato salad with pickles and tomatoes" must comply with the requirements of current regulatory and technical documents, have accompanying documents, confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.). All products used must be processed in strict accordance with established regulations. sanitary standards and rules. Processing of raw eggs used for cooking is carried out in a specially designated place in the following sequence: warm 1-2% solution of soda ash, 0.5% solution of chloramine or other detergents and disinfectants approved for these purposes, then rinsed with cold running water. A clean raw egg is placed in a clean, labeled container and transferred to the kitchen for further use. Storage of unprocessed eggs in cassettes, boxes in production workshops not allowed.

The greens should be fresh, the consistency of the vegetables should be elastic; taste, color and smell must correspond to the products used.

Recipe

	Bookmark norm per 1 kg.	Beginning of the form Bookmark rate per kg, 0.1 net End of form
	Unit	Gross weight	Net weight
Potato
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt
Yield of finished dish, g

Technological process

Boiled potatoes are peeled and cut into cubes, finely chopped pickles, salt, ground black pepper, lemon juice are added, seasoned with mayonnaise and mixed. The finished salad is sprinkled with grated hard-boiled eggs and decorated with slices of fresh tomatoes.

The salad is prepared as needed and sold in portioned containers immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C.

The permissible shelf life of the dish "Potato salad with pickles and tomatoes" before sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature no higher than 14°C.

The organoleptic characteristics of the dish “Potato salad with pickles and tomatoes” must meet the following requirements:

Microbiological indicators of the dish "Potato salad with pickles and tomatoes" must comply with the requirements of SanPiN 2.3.2.1078-01, index

The nutritional value

The nutritional value of the dish “Potato salad with pickles and tomatoes” per 100 g of product and the yield of 1000 g is:

Rationale for calculating the nutritional and energy value of a dish

1. We obtain the nutrient content of 100 g of each product included in the dish

Ingredient			Carbohydrates
Potato
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt

2. Calculate the nutrient content in the raw ingredients of the dish

Ingredient	Net weight)			Carbohydrates
Potato
Fresh tomatoes
Lemon (for juice)
Pickles
Chicken egg
Mayonnaise 67%
Ground black pepper
Spicy salt

3. We calculate the remaining nutrients taking into account their preservation during heat treatment

Ingredient	Processing type			Carbohydrates
Potato
Fresh tomatoes	No processing
Lemon (for juice)	No processing
Pickles	No processing
Chicken egg	Hard boiling
Mayonnaise 67%	No processing
Ground black pepper	No processing
Spicy salt	No processing

4. We calculate the remaining nutrients taking into account the weight loss of products during heat treatment

Ingredient	Processing type			Carbohydrates
Potato
Fresh tomatoes	No processing
Lemon (for juice)	No processing
Pickles	No processing
Chicken egg	Hard boiling
Mayonnaise 67%	No processing
Ground black pepper	No processing
Spicy salt	No processing

Based on the calculations carried out, we calculate the food and energy value yield 1000 g and 100 g of product according to the formula:

Calories = Protein*4 + Fat*9 + Carbohydrates*4+ Alcohol content*7

Responsible for registration of TTK I.O. Last name

Head produced by I.O.Surname

Technical and technological map No. 2 " Liver Brizol "

Application area

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish “Brizol Liver”, produced by the Park Inn Pribaltiyskaya hotel and sold in the service canteen.

Requirements for raw materials

Food raw materials, food products and semi-finished products used for preparing the “Brizol Liver” dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc. .)

All products used must be processed in strict accordance with established sanitary standards and rules.

During primary processing, frozen offal is defrosted in air at a temperature of 15-18°C.

After thawing, the blood vessels of the liver are cut out and, after washing in cold water, the film is removed.

Processing of raw eggs used for cooking is carried out in a specially designated place in the following sequence: warm 1-2% solution of soda ash, 0.5% solution of chloramine or other detergents and disinfectants approved for these purposes, then rinsed with cold running water. A clean, raw egg is placed in a clean, labeled container and transferred to the kitchen for further use. Storing unprocessed eggs in cassettes or boxes in production workshops is not permitted.

Recipe

Name of raw materials and products	Bookmark amount for 1 serving.	Beginning of the form Bookmark norm per portion, net End of form
	Unit	Gross weight	Net weight
Beef liver
Sunflower oil
Chicken egg
Wheat flour
Ground black pepper
Spicy salt
Yield of finished dish, g

Technological process

The prepared liver is cut into 1-2 pieces per serving, lightly beaten, sprinkled with salt and pepper, breaded in a mixture of flour and eggs, fried on both sides in a frying pan with sunflower oil heated to 150-180°C, and brought to readiness in a combi oven.

Requirements for registration, sale and storage

The dish is sold in portioned containers immediately after preparation.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving must be at least 65°C.

The permissible shelf life of the Brizol Liver dish before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 65°C.

The shelf life of the “Brizol Liver” dish according to SanPiN 2.3.2.1324-03 is 36 hours at a storage temperature of +2°C to +6°C.

Quality and safety indicators

The organoleptic characteristics of the “Brizol Liver” dish must meet the following requirements:

Microbiological...

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INTRODUCTION

In market conditions, public catering was one of the first industries to take the path of transformation. The organizational and legal forms of the enterprise have changed, private small enterprises have appeared. The network of canteens has expanded manufacturing enterprises, student and 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 made up of enterprises that are united by the unity of forms of organizing production and serving consumers, but differ in type and specialization. The significance of the development of public catering is that:

· provides workers with hot food during the working day;

· due to the rational use of technology, raw materials, materials, it saves social labor;

· allows children and educational institutions to balance a balanced diet.

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

It is necessary to mechanize small enterprises, where manual labor accounts for a large percentage. In recent years, a lot of low-capacity equipment has been 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 is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

Catering enterprises perform three main tasks:

· production of culinary products;

· sales of culinary products;

· organization of its consumption.

Development of public catering:

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

· provides workers and employees with hot food during the working day, which increases their performance and maintains health.

· makes it possible to organize a balanced, balanced diet.

Despite the existing limiting factors in the development of public catering, consumer demand for products produced by public catering enterprises is gradually increasing.

Creating the necessary conditions to meet people's needs for nutritious 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 primary importance in this regard is a set of measures aimed at the rational organization of a network of public catering establishments, the construction of new enterprises and the reconstruction of existing ones, the introduction of progressive technologies and forms of service.

I believe that the relevance of my analytical work “Organization of the work of a hot shop in a pop-up shop” lies in the fact 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 following scheme: processing of raw materials - preparation of dishes - sales. In order to carry out the entire process of processing, preparation and release of finished products, it is necessary to properly organize the production work, especially the hot shop in accordance with the requirements. The hot shop is the main workshop where the technological process of food preparation is completed. In addition, hot drinks are prepared here and various dough products are baked. From the hot shop, the dishes are sent to the consumer for sale.

Therefore, my work covers all the covering issues of this topic and makes an analysis of the Continental restaurant.

1. THEORITICAL FOUNDATIONS OF ORGANIZING A HOT SHOP IN PUBLIC CATERING ENTERPRISES

The main task of organizing production is to create conditions for the effective conduct of the technological process of food preparation.

1.1 Structure of EPP production

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

Production of products from processing raw materials to preparing food and selling it;

Preparation of semi-finished products and their sale;

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.

In enterprises with a complete technological process, product processing begins with the receipt and storage of raw materials and ends with the sale of finished products. In enterprises with an incomplete technological process, thanks to the centralized supply of semi-finished products, only their preparation and sale are carried out.

The premises of public 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 catering establishments that use 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; service, household and technical.

At catering establishments working on culinary semi-finished products (pre-cooking 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; service, household and technical.

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

Production facilities of raw material-based businesses include;

1 hot and cold workshops,

2 meat,

3 bird minnows,

4 fish,

5 vegetable,

6 room for flour products or confectionery shop,

7 washing tableware and kitchen utensils,

8 room for cutting bread,

9 room of the production manager.

The composition of the premises of enterprises working on culinary semi-finished products differs in that instead of meat and fish (meat and fish) shops, they have a pre-cooking shop (for finishing semi-finished products) and a herbs processing shop, as well as a washing facility for semi-finished containers.

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

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

Production premises must be interconnected and also have convenient communication with a number of other premises.

Production workshops must have natural light, with the exception of washing rooms and bread slicing rooms.

Meat shop. Designed for processing meat (beef, lamb, pork) and producing semi-finished culinary products (large pieces, portions, small pieces, etc.). It should have convenient communication with the warehouse group, hot shop, culinary shop (if the enterprise has one).

The meat shop may have a dedicated line for processing poultry and offal. This workshop is equipped with mechanical, refrigeration and auxiliary (tables, bathtubs) 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 that use raw materials is organized according to the following scheme: defrosting carcasses → washing and drying → dividing into cuts → boning cuts → trimming and cleaning of parts → preparation of semi-finished products → placement 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 following scheme: singeing → removal of heads, necks, legs, wings - gutting → washing → drying → dressing of carcasses → preparation of semi-finished products → processing of offal → laying in functional containers → cooling and short-term storage → transportation; removal of inedible parts → soaking → drying → placing in functional containers → cooling and short-term storage → transportation.

Fish shop. Designed for processing fish, seafood and manufacturing semi-finished products: specially cut carcasses, portioned pieces, products from chopped mass, fillets, links of sturgeon fish.

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

The fish workshop is equipped with mechanical and refrigeration auxiliary equipment installed in relation to the technological process of fish processing and the production of semi-finished products.

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

Meat and fish shop. At enterprises working on raw materials, with a relatively small amount of processed meat and fish, a meat and fish workshop is designed, which is located, as a rule, 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 vegetables, cabbage, seasonal vegetables, herbs and the production of semi-finished products: raw peeled potatoes, fresh peeled root vegetables and onions, peeled fresh white cabbage, processed roots and herbs.

Vegetable shops of relatively small capacity are designed on the ground floor in one room. It should be conveniently connected to the vegetable pantry, hot and cold shops. The workshop has work stations 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 post-cleaning of potatoes and root vegetables, tables for peeling onions.

The technological process of processing vegetables includes the following operations: washing → cleaning → post-cleaning → sulfitation (of potatoes) → slicing → placing in functional containers → cooling and short-term storage → transportation.

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

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

The cold shop should be designed on the ground floors of the building with windows facing the courtyard façade. The workshop is located on the same level as 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. To other floors equipped with dispensing rooms, finished culinary products are transported by a special lift (sometimes several cold shops are designed).

The workshop should have convenient communication with other premises: washing tables and kitchen utensils, pre-cooking and greenery processing workshops (if the enterprise operates on semi-finished products) or meat, fish and vegetable workshops (if the enterprise operates on raw materials), a culinary store 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 work of the hot shop

Hot shop. In the hot shop, food and semi-finished products are cooked, broths are boiled, 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 food is also cooked for cold and sweet dishes.

Semi-finished products from the milestones of the procurement shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has a convenient connection with the cold shop and is adjacent to the distribution, as well as to the washing of tableware 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 with the main hall, which has the largest number of seats. Finished products are delivered to the remaining halls by lifts and lifts, and during distribution they are heated using food warmers.

An important element in organizing the work of a hot shop is the specialization of its workers in the production of certain types of dishes. The most widespread specialization is preparing first courses. Therefore, the hot shop is divided into two departments - soup and sauce.

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

When serving by waiters, the workshops are adjacent directly to the dispensing room; when serving self-service, they are adjacent to the halls, in the area of ​​which the dispensing lines are located.

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

1.3 Production program of the enterprise

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

The initial data for determining the range and consumption of raw materials are the values ​​of the workshop capacity, expressed by the amount of processed raw materials per day or shift.

Yield rates and waste are indicated in the Collection of dish recipes or in GOSTs and OSTs for certain raw materials.

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

Operating mode. It is recommended to organize the work of the workshops of procurement enterprises mainly in two shifts with a stepped work schedule. In some cases, workshops 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 pre-cooking plant workshop depends on the operating mode of the catering facility hall and the timing of the sale of semi-finished products, dishes and culinary products.

When establishing the operating mode of a workshop, it should be taken into account 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 its closing (pre-production and other workshops).

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

The number of workers in the workshop is calculated according to time standards:

t - standard time for manufacturing a unit of product, min;

T - shift duration, h;

λ is a coefficient that takes into account the growth of labor productivity.

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

N in- the norm of production of one employee per working day of normal productivity, pcs.

Time and production standards are given in the relevant literature.

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

The operation of a hot shop, like other production areas, largely depends on the correct organization of workplaces and their provision with appropriate equipment.

Large enterprises are equipped with technological lines for preparing first and second courses, sauces, and 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, work stations are set up for preparing products for heat treatment. Products for first courses are processed on a specially equipped line, and on another - for second courses, sauces and side dishes.

Technological calculation of equipment comes down to choosing types and determining the required number of pieces of equipment to perform certain operations, its operating time and utilization rate.

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

The volume of refrigeration chambers for the products being filled is determined by the area of ​​functional racks, containers and other storage devices. Based on the capacity of the product, 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 plan, multiplied by the area utilization factor η, determines total area refrigeration 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 cells with an area of ​​more than 12 m2. The height of the chambers h is assumed to be 2 m.

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

Thermal equipment.

The range of thermal equipment is determined by the composition of technological operations for the designed enterprise. Cooking equipment is intended for technological processes: boilers, autoclaves; for frying: frying pans, stoves, deep fryers; for steaming: steam ovens; for baking: ovens; for thermal storage: food warmers, thermal display cases.

The calculation of the amount of equipment is determined for the busiest hour of operation 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 busiest hour with the possibility of storage at holiday temperature or quick heating.

Equipment in production workshops.

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

The selection of equipment for various production departments 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, delivery of lunches at home, and an assortment of culinary products for a culinary store, if there is one at this enterprise.

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

In public catering establishments, various methods of placing equipment are used, of which the most common is its installation near the walls (wall-mounted) or in the middle of the workshop (island-mounted). The use of one or another technique depends on the nature of production and the area of ​​the workshop. The 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 catalogues, module sizes may be different.

Modular equipment ensures the creation of optimal conditions in the work area. The linear placement of this equipment allows it to be equipped with local ventilation hoods.

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

1 between technological lines of thermal equipment - 1.5 m;

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

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

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

5 between mechanical equipment and the wall - 0.4 m;

6 between individual units of mechanical equipment - 0.7 m;

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

In addition, it is necessary to use data from 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 connection of equipment. It determines the location of the points of entry of communications (electricity, gas, steam, hot and cold water, discharge into 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 parameters of the supplied communications are indicated: the number of phases and current power, the diameter of the hot and cold water pipelines, the height of the connections from the finished floor. When marking communication 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 installed heating, refrigeration, mechanical and auxiliary equipment are indicated on the installation plan.

The hot shop is equipped with thermal, mechanical, refrigeration and auxiliary equipment. The arrangement of equipment is linear-group, allowing it to be placed 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 premises is of considerable importance. Thus, in billet shops the air temperature should not exceed 16-18°C, and in a hot shop - 22-25°C. Special ventilation systems must ensure the removal of superheated air, vapors and waste gases. To do this, install mechanical exhaust ventilation and supply and exhaust ventilation. With 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 coverings, as well as through ventilation supply grilles. With supply and exhaust ventilation, separate fans are installed in the premises, causing movement and exchange of air, or ventilation supply and exhaust installations are equipped, installations where air enters and is removed through channels made of tin, brick or plastic, and its inflow is regulated by means of grilles. Such an installation consists of channels and fans, and air is sucked in using a system equipped with cleaning and humidifying devices and heaters.

Production premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs, sinks, as well as to stoves, boilers and other equipment. When installing a sewer system, rapid removal of wastewater is provided. Bathtubs, sinks, and washbasins are equipped with hydraulic seals that prevent the penetration of sewer odors.

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

.1 Characteristics of a restaurant as a type of POP

Restaurant "Elite Club" "Continental" - a catering establishment with a wide range of complexly prepared dishes, including custom and branded ones, wine - vodka, tobacco and confectionery products, with a high level of service combined with leisure activities. Restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and complex products 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 the organization of leisure time. Some restaurants specialize in preparing national cuisine.

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

The main service of the restaurant is the restaurant's catering service, which is a service for the production, sale and organization of 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;

· provision of banquets of varying complexity;

· provision of telephone communication;

· rendering services calling a taxi for restaurant visitors;

· sale of branded tableware souvenirs;

· guaranteed storage of personal belongings, bags; parking of personal cars in an organized parking lot.

The Continental restaurant 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 vintage wines. Additionally, the wine list includes beer, soft drinks, and 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 wine names. For example, they indicate the place where grapes grow, where wine is bottled, and the most famous regions (wines of Rioja, Burgundy, Bordeaux).

The wine list indicates the names of the drinks, the capacity of the bottle, the price for the entire bottle capacity, as well as the capacity for bottling. Some expensive wines in the restaurant are not sold by the glass, so on the wine list, next to the name of the drink, only the capacity of the bottle and the price for it are indicated. Just like the menu, the wine list has the same corporate 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 with 30 seats, and the second with 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, coffee and creamy 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 their quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, of great importance for the correct organization of the technological process at a given catering enterprise is the chefs’ compliance with the norms for the input of raw materials in accordance with the approved recipes.

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

This restaurant organizes a workshop production structure that works on raw materials and semi-finished products. As a result, the restaurant has a vegetable procurement shop and pre-production ( hot, cold). Each workshop has technological lines. A production line is a production area equipped with the necessary equipment for a specific technological process.

Organization of hot shop work.

The hot shop is the main working area of ​​a catering establishment, in which the technological process of food preparation is completed.

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

From the hot shop, the dishes are sent to the consumer for sale. Therefore, the hot shop is located on the same floor as the sales area, which has the largest number of seats.

Hot shop workplaces in a restaurant have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the assortment.

Workstations are located along the technological process.

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

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

The microclimate of the designed hot shop meets the following standards:

temperature does not exceed 23°C

humidity - 60-70%

The area of ​​the slab is 45-50 times less than the area of ​​the floor.

The work of the hot shop begins 2 hours before the opening of the sales area.

2.3 Range of products processed in the hot shop

An assortment of culinary products is a list of dishes, drinks, culinary and confectionery products sold at a catering establishment and intended to satisfy consumer needs. When forming an assortment of culinary products, the following are taken into account:

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

· contingent of people eating;

· technical equipment of the enterprise;

· personnel qualifications;

· rational use of raw materials;

· seasonality of raw materials;

· variety of types of heat treatment;

· labor intensity of dishes, etc.

The range of dishes corresponds to different types of enterprise. Thus, restaurants are characterized by a wide assortment of all groups of dishes (appetizers, soups, main courses, sweet dishes, confectionery), mainly complex preparations, including custom-made and signature ones.

Hot shop dishes comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and developed according to technical instructions and maps, technical - technological maps subject to sanitary rules for public catering establishments.

BUSINESS LUNCH menu

"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. Spicy salad 150

2. Broth with meatballs 150/100

Kiev style cutlet with potatoes 120/100

Tea with lemon 150

"Delicacy"

1. Salad “Delicacy” 150

2. Solyanka mixed meat 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 material (fish, meat, poultry, vegetables) and by culinary processing methods (boiled, poached, fried, stewed, baked). It is equally important in each specific case to correctly select a side dish for the main product.

2.4 Analysis of the restaurant’s production program

The production program of the hot shop is drawn up based on the assortment of dishes sold through the sales area, i.e. according to the proposed menu types, both free choice and business lunch.

To carry out the production program in a restaurant, the calculation of the quantity of product is not carried out using the calculation method in accordance with the daily plan - the menu in accordance with the formula:

Q = q*n / 1000, (2.1)

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

n is the number of dishes sold per day;

q is the norm for adding the product to one dish (from the Collection of Technological Standards in grams).

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

Table 2.1 Summary sheet of raw material consumption.

Product Name	Product weight
	Gross, kg
Grape
Oranges
Wheat, rye bread
Sturgeon
Beef
Beef tongue
Boiled chicken
Sturgeon balyk
Sweet curd
Bulgarian pepper
Fresh champignons
Berries canned in syrup
Wheat flour
Potato
Assorted seasonings
Rice groats

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

The variety of processed raw materials, the sale of products consumed locally in large quantities, and the direct impact of their quality on public health require strict adherence to the rules of the sanitary regime in production and control over the quality of food. Therefore, of great importance for the correct organization of the technological process at a given catering enterprise is the chefs’ compliance with the norms for the input of raw materials in accordance with the approved recipes.

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

Type of products supplied to 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 the finished product are determined. The calculation is based on the consumption rate of raw materials and semi-finished products per serving of food. The working moment of calculation is presented in tables according to the form (Table 2.2.).

Table 2.2 Summary table for calculation of raw materials.

Name of product, semi-finished product	Name of dish, product						Total, kg
	Baked shrimp		Julienne with mushrooms		Cheese sticks/omelet
	Norm prod per 1 p, g	Total quantity	Norm prod per 1 p, g	Total quantity	Norm prod per 1 p, g	Total quantity
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 using 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 Ν is the number of employees;

Κ - shift coefficient = 1.62

Table 3.18 Calculation of hot shop workers

Name of dishes	Number of dishes per day	Standard time per second	Number of people - seconds
Rostov fish soup
Broth with meatballs
Noodle soup
Solyanka sb meat
Boiled pike perch
Pike perch in batter
Fillet "Donskoye"
Pike perch in the village style
Fried sturgeon
Sturgeon minced meat
Escalope with tomatoes
Chop cutlet
Rump steak
Steak
Beef with prunes
Lula - Kebab
Cutlet Kiev style
Cutlet nat. Kur
Beef Stroganoff
Red sauce
Boiled potatoes
Potatoes fried
Potato Puree
Hawaiian rice
Steamed vegetables
Mushrooms in sour cream
Baked mushrooms
Masuriki
Chicken julienne

N calculated = 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 with cooking in the cold shop. In total, the restaurant employs three cooks per shift and one kitchen worker, who peels vegetables and cleans production premises (sanitizing floors, ovens and kitchen utensils).

Washers and kitchen helpers are part of the production team.

The complexity of the work depends on the category.

2.6 Work schedule for production workers

A correctly developed and observed work and rest regime at the enterprise ensures increased labor productivity, improved quality of products, and reduces occupational injuries. In order to establish the work schedule at the designed enterprise, a work schedule is drawn up. When drawing up a schedule for employees (cooks) to go to work, effective working hours are calculated at the beginning.

Table 2.3 production workers’ return to work schedule

									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. 2nd brigade: Donin R.V. Kislova E.M. Serova R.I. Ruslanova I.R. Head about: Tkachenko N.I.			9 00 -9 00 9 00 -9 00 9 00 -9 00 9 00 -9 00 V V V V 9 00 -17 00	B B B B 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 V V V V 9 00 -17 00	B B B B 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 V V V V V	2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes 2 hours 30 minutes

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 (rest for a day), break during work shift is 2 hours 30 minutes. Both production workers and sales floor workers work according to this schedule. Only personnel management employees work on a linear schedule. This schedule provides for the simultaneous arrival and departure of management employees (director, accounting, production manager), who work an 8-hour working day every day.

2.7 Analysis of the equipment of hot shop workplaces

Equipment for the hot shop was selected according to the standards for equipping with commercial, technological and refrigeration equipment in accordance with the type and number of seats, operating mode, maximum load of the sales area, and forms of service.

To organize the chef's workplace, tables equipped with an individual exhaust device are used. Workplaces are equipped with equipment and tools.

The hot shop operation process consists of:

The cook gets acquainted with the menu, then receives the necessary products and selects the dishes. Utensils used:

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

· pots with a capacity of 1-10 liters;

· stewpans;

· baking sheets;

· frying pans.

Workplaces are organized according to the type of heat treatment, and the following equipment is used:

· kitchen stoves of various brands;

· production tables;

· mobile racks;

· deep fryers.

The equipment is grouped taking into account the execution of operations and is placed in an island manner, since the cook performs several operations. 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.

The selection of equipment according to equipment standards is carried out in accordance with the given type of enterprise being designed.

Table 2.4 Name of hot shop equipment used in the restaurant

	Equipment identification		Equipment dimensions	Technical specifications.
	Refrigeration equipment: Medium temperature refrigerator OASIS 500			Used for food storage
	Electrical equipment: Tilting pan ORIGINAL Combi steamer FCV4EDS		68x82x87 70x50x50	For large quantities of fried and stewed dishes Universal equipment
	Non-mechanical equipment: Table SR - 3 / 1200 Ventilation hoods ZVN - 1200/800 Washing bath for hands Kitchen wall shelf PPK - 1200 Tabletop dial 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 maximum layout in a combination of installation and repair.

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

public catering restaurant equipment

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

Catering establishments are subject to the following requirements for the layout of premises:

1. The relative arrangement of the main groups of premises ensures the shortest connections between them without crossing the flows of visitors and service personnel, or 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 must not be pass-through. The entrance to retail premises should be located from the street; From the side of the utility yard there is an entrance to production and household premises.

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

The Continental restaurant does not meet all of the above requirements. It contains the following inconsistencies:

1. Air from the hot shop enters the room with the bar counter.

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

The area of ​​restaurant production premises consists of usable area and aisle area.

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

Workplaces in restaurant production shops have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the assortment.

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

Workstations are located partially along the technological process.

When organizing the chef's workplace, the optimal conditions were taken into account, which have a distance from the floor to the top shelf of the table, on which a stock of dishes is placed at 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 production workshops are installed of the same type, with lower shelves. The tables are arranged according to the wall and island principle, so that the viewing angle is 18°. The average viewing angle was at the enterprise, refrigerated cabinets are installed for storing and cooling semi-finished products.

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

Production premises are provided with cold and hot water and sewerage. Water is supplied to bathtubs and sinks. When installing a sewer system, rapid removal of wastewater is provided. Bathtubs, sinks, and 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, it is provided electrical network 380/220 V with solidly grounded neutral. When operating equipment, workers can only come under voltage if a phase breaks down on the housing. Therefore, it is envisaged to nullify metal cases equipment that is not normally energized.

The organization of production has both positive and negative characteristics.

Positive points 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 standards when preparing documentation relating to trade turnover and the purchase of necessary raw materials;

Providing a full range of nutritious food.

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

The hot shop is a single space, partially divided into workplaces, in accordance with the division of technological processes. This reduces the total area of ​​the workshop, which is therefore not entirely comfortable for two people. To improve working conditions, it is advisable to differentiate workplaces into the following types: a table with the necessary equipment for cutting raw and cooked vegetables; table with the necessary equipment and tools for preparing 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 occurs in difficult conditions, since the window available in the workshop is located on a wall distant from the main workplace. And as an air supply there is only an exhaust hood. To solve this problem, in addition to the hood, it is necessary to install an air conditioner in the kitchen, which will help maintain the proper temperature in the room and improve the work process.

When preparing dishes fried using the main method, more than 10 servings, from various types raw materials, in the hot shop there are often not enough stovetop frying pans, 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 material consumption. In addition to all this, each chef, when working, uses mainly only his own, in their opinion, a convenient knife. At the same time, violating all requirements for sanitation and hygiene. Therefore, I propose to review the entire list of available equipment and utensils, which must be supplemented with what is missing.

There is no convenient connection and separation of sinks for two types of dishes (dining 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 when preparing dishes. Therefore, I suggest purchasing a device for cutting greens.

And also 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 lack of full-time staff also affects the service culture, especially when serving banquets of over 50 people.

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

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

2. an exhibition of ready-made dishes (beautifully decorated desserts, etc.) or photographs of these dishes in the design of a 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 specific recommendations for identified shortcomings in the enterprise. To achieve this goal, the following tasks were solved:

1. Task 1 - study of theoretical material on the organization of work in production and the hot shop as a whole in public catering establishments using various literary sources. In the course of solving this problem, the following issues 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 work of the hot shop in the Elite restaurant - Club Continental. While solving the second problem in the second section, based on the material collected during the passage pre-graduate practice a range of issues corresponding to those analyzed on the basis of the first section were covered, including a description of the restaurant as a type of enterprise, and the organization of the work of the workshop during the preparation and sale of products was examined in detail. The issue of equipping the hot shop and providing working conditions for production workers in general and others has been analyzed.

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

1. divide jobs by type of technological process;

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 utensils;

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 lack of staffing also affects the service culture;

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

The implementation 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 clients will appear, which will ultimately entail the growth of such important economic indicators as the total turnover and net profit of the enterprise.

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