The type of public catering establishment is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" there are 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.

Dining room- a public catering establishment that is publicly accessible or serves a specific group of consumers, producing and selling lunch products of mass demand in accordance with a menu varied by day. The canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for its sale and consumption.

Canteens are distinguished:

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

According to the population of consumers served - school, student, work, etc.;

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

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account maximum approximation to the populations served. Canteens at manufacturing enterprises organize meals for workers on day, evening and night shifts, and, if necessary, deliver hot food directly to workshops or construction sites. The operating procedures of canteens are agreed upon with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the daily ration norms. As a rule, these canteens use pre-set tables.

Canteens at secondary schools are created with a student population of at least 320 people. It is recommended to prepare set breakfasts and lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. Combines are being created in large cities school meals, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need therapeutic nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least three. Dishes are prepared according to special recipes and technology by chefs with appropriate training, under the supervision of a nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.

Canteens-distributing and mobile Designed for small teams of workers and employees, usually working over large areas. They mainly only heat food supplied from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.

Canteens must have a sign indicating their legal form and opening hours. Decorative elements are used in the design of trading floors to create a unified style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coverings.

The tableware used is earthenware and pressed glass.

Premises for consumers have a vestibule, wardrobe, and toilet rooms. The area of ​​dining rooms must comply with the standard - 1.8 m2 per seat.

Restaurant- a catering establishment with a wide range of complexly prepared dishes, including custom and branded, wine and vodka, tobacco and confectionery products, with increased level services combined with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings - a full diet. Also, restaurants at railway stations, airports, and hotels sell full food rations to consumers. Restaurants organize banquet services various types, theme nights. Restaurants provide the population Additional services: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

- organizing music services;

- organizing concerts and variety shows;

- provision of newspapers, magazines, board games, billiards, etc.

Customer service is provided by head waiters and waiters.

In high-class restaurants, as well as those serving foreign tourists, waiters must speak foreign languages ​​to the extent necessary to perform their duties. Restaurants must have, in addition to the usual sign, a light sign. To decorate the halls and premises, exquisite and original decorative elements (lamps, draperies, etc.) are used. Luxury and high-class restaurants always have a stage and dance floor on the sales floor.

To create an optimal microclimate in the sales area, luxury restaurants require an air conditioning system with automatic maintenance of optimal temperature and humidity parameters. For upper and first class restaurants, a normal ventilation system is acceptable. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft cover; in first class restaurants, tables with a polyester cover may be used. Chairs should be soft or semi-soft with armrests. Increased demands are placed on dishes and cutlery.

Utensils made of cupronickel, nickel silver, of stainless steel, porcelain-faience with a monogram or artistic design, crystal, artistically designed from blown glass.

The area of ​​the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.

Dining cars designed to serve passengers railway transport on my way. They are included in long-distance trains that travel in one direction for more than a day, and have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets and hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products.

Additional services : peddling goods and drinks. Waiter service.

Coupe-buffets are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; They have a commercial and utility room with refrigerated cabinets. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.

Bar- a catering establishment with a bar counter, selling mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, highest and first.

Bars distinguish:

According to the range of products sold and method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;

According to the specifics of customer service - video bar, variety show bar, etc.

Bar service is a service for preparing and selling a wide range of drinks, snacks, confectionery, purchased goods, and creating conditions for their consumption at the bar or in the hall.

Service in bars is carried out by head waiters, bartenders, waiters who have special education and past vocational training.

Bars must have illuminated signage; Decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A must-have bar accessory- a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of nickel silver, nickel silver, stainless steel, porcelain and earthenware, crystal, and glass of the highest grades is used.

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

Cafes are distinguished:

According to the range of products sold - ice cream parlour, confectionery cafe, dairy cafe;

According to the contingent of consumers - youth cafe, children's cafe;

By service method - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell clear broths from first courses, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service have special, made-to-order dishes on their menu, but mostly instant cooking.

Drawing up a menu and, accordingly, recording begins with hot drinks (at least 10 items), then writes cold drinks, flour confectionery products (8-10 items), hot dishes, cold dishes.

The cafe is intended for visitors to relax, therefore great importance has the design of the sales area with decorative elements, lighting, and color scheme.

The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The tableware used is metal, stainless steel, semi-porcelain, earthenware, and high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

Cafeteria organized mainly at large food and department stores. Intended for sale and on-site consumption of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not permitted.

The cafeteria consists of a hall and a utility room. Sandwiches and hot drinks are prepared on site, the rest of the products arrive ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

Snack bar- a catering establishment with a limited range of uncomplicated dishes for quick service to consumers. The food service of the snack bar depends on the specialization.

Snack bars are divided according to the range of products they sell.:

- general type;

- specialized(sausage, dumplings, pancake, pie,

Donut shop, kebab shop, cheburek shop, tea house, pizzeria, hamburger shop, etc.)

Snack bars must have high throughput, their economic efficiency, therefore they are placed in busy places, on the central streets of cities and in recreation areas. Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges, each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.

Trading areas are equipped with high tables with hygienic coverings.

The design of the halls must also meet certain aesthetic and sanitation requirements. For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass. According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors. The area of ​​the halls in eateries must comply with the standard - 1.6 m2 per seat.

IN last years A new chain of fast food establishments, Bistro, has appeared. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive load have higher economic indicators than universal enterprises, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create enterprises such as automatic cafes and vending machines. It is recommended to open such enterprises where large numbers of people gather: at entertainment venues, stadiums, sports palaces.

Public catering is an industry that is widely developed in many countries. Currently, there are a huge number of enterprises carrying out a similar process. And there are a great many options that these organizations offer. Different types dishes, cuisine and a wide selection of culinary products are offered to consumers in any country. However, in order for this activity to develop successfully, many requirements must be met.

However, these requirements must be observed carefully. What is included in such conditions? And what can happen if you don’t follow the rules of public catering? detailed information presented in detail in the current article.

Industry as a service

Today there are a huge number of catering establishments around the world. This includes bars, all kinds of coffee shops, pizzerias and much, much more. They can also be classified into public and private enterprises. But it should be remembered that public catering is an area of ​​activity that is designed to feed people not only tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.

Not only human health, but also his life depends on this service. There is a lot of evidence for this opinion, and any adult tries to take it seriously. Of course, there have been cases where harm to health was caused not only to adults, but also to children. And for them, in turn, it is much more difficult for them to endure any diseases or infections. Some may object, but sometimes dangerous infection You can also become infected through food.

Relationship with trade

Trade and public catering are closely related. The thing is that the two industries in question largely depend on each other, excluding only some product options. The main goal of establishments is to make a profit. Trade also operates on this principle. Of course, not all retail establishments offer food products, but there are many such places. And such a business is relevant at any time.

People have always spent, are spending and will spend money on food. Public catering products in this case are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And we have to strictly monitor the proper quality of these products. Otherwise, the establishment may not only suffer financially (lack of visitors, fines for poor quality, etc.), but also close due to strict recommendations of the relevant authorities or authorities.

Complying with GOSTs (30389-2013, 30389-95, etc.)

To carry out the work of public catering and the certification procedure for its services, it is necessary to comply with certain GOST standards. Public catering also undergoes a classification procedure, depending on the nature of the enterprise’s activities.

This includes many factors, ranging from service conditions and personnel qualifications, to the time of service to visitors (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for preserving the life and health of consumers, arrange driveways or pedestrian access to the enterprise, illuminate the surrounding area and landscape it. Compliance with these and many more requirements becomes the way to carry out this activity. Otherwise, the organization of a catering enterprise will probably not take place.

Product quality

Naturally, all conditions must be met to the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort on correcting defects. Along with this, the quality of the products produced must always be taken into account. Public catering products must also be manufactured and meet certain standards. May vary slightly for each catering establishment, but general principle must be respected.

Proper conditions for storing, processing, processing and manufacturing food are the key to the success of this enterprise. Existing order in such actions must be strictly observed. Surely anyone will want to use only high-quality products that have all the the necessary properties. In situations where a manufacturer produces and sells a low-quality product, its financial performance decreases.

Shortage of specialists

Every enterprise has its own catering collection. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What is it? Despite the fact that currently there are many specialized educational institutions and professional courses in the preparation of high-quality culinary products, not all specialists in this field are close to the ideal.

A simple example: a visitor comes to a restaurant and wants to put on the menu not only the name, composition and price of the dish he wants to order. What else does he need if all this is written on the menu? Calorie content of products! In order to register this item in the menu, we need specialists who can correctly draw up technological maps. Such employees are able to calculate tables of fats, proteins, and carbohydrates included in dishes. This is also an important criterion in conducting such a case.

Guidance document

A collection of recipes for public catering establishments is a guiding document. IN this document All the information that production chefs need to know has been collected. Here the weight and names of the products included in the dishes, the volume and weight of the finished product (yield) are indicated, the dimensions and procedure for applying waste standards during thermal and primary processing products, consumption of raw materials, sequence of technological processes, temperature conditions for preparing culinary products and dishes and much more.

Such documents are constantly updated and kept up to date with changes that occur in the industry. If the product contains any nutritional supplements, dyes, preservatives, then the development of their recipes should take place mandatory procedure coordination with regulatory authorities. It is necessary to indicate contraindications for the use of these supplements for certain human diseases.

Clear requirements

The catering recipe is compiled in a certain way so that the weight standards of the finished product take into account the losses that will occur as a result of processing or preparing the dish. All detailed conditions for heat treatment of vegetables are also prescribed. For some dishes, they must initially be boiled in the skin and only then separated from it; for others, they must first be peeled and then boiled. And these are not all the instructions for preparing and processing products.

As was said earlier, in various enterprises These standards are almost the same, but there are also differences. This depends precisely on what specific products these enterprises manufacture and sell. Of course, the actual recipe for dishes may vary in different establishments, and the cooking technique may not be the same. The main thing remains exactly how the products are stored and processed, and how accurately they comply with established standards. For failure to comply with these procedures, the establishment (enterprise) is subject to a fine or another form of liability.

Cooking difference

The collection of public catering recipes includes a huge number of different processes, product compositions, techniques for its preparation and processing. It would seem, why such detailed summaries of rules and regulations? It is clear that any cook knows his business and has certain skills in this activity. What should a cook who has changed his job do? In the previous place they prepared only dishes from Soviet times (for example), and in the new place they offer guests only exquisite dishes of European or Chinese cuisine.

Perhaps many of the components included in this or that dish have never been used by this cook and do not know how to prepare them correctly. Of course, in most cases there are special people who will teach you the necessary skills in cooking or serving a dish, but experience comes with age. If you clean or process a product incorrectly, it is very easy to harm the life and health of the consumer. And this is extremely serious.

Irreparable error

Catering is quite a painstaking job. This requires full awareness of the rigor of the process and an understanding that food is the most important criterion in this industry. There are cases where owners are forced to pay huge fines, close establishments, or even face criminal liability for non-compliance or violation of generally accepted norms. Yes, of course, if a piece of tile falls off at the entrance to an establishment, it’s not a big deal. They called a repairman, put him on glue - and that was the end of it.

And what awaits the owner in whom this situation occurs: a young man orders an expensive pizza with seafood and he comes across a particle (splinter) of a shell? She got there because the chef poorly processed a certain seafood product. And the result? Perhaps worst of all, the visitor will remain disabled. Why? Everything is very simple - a fragment can easily injure the esophagus, as a result of which the consequences can be very sad. Who will bear responsibility for what happened? How exactly will it be incurred? And will it be incurred at all? These questions belong to another topic, but the fact of a colossal mistake is obvious. And the worst thing is that the consumer could not prevent a similar situation that the establishment’s specialist allowed.

Personal choice

Yes, such an incident can happen in a private establishment, but are government institutions insured against such incidents? How many cases are there of mass poisonings in kindergartens and schools? There are a huge number of them! Canteens, of course, adhere to the necessary recipes of public catering establishments, so what’s the matter? There can be many options. However, what is clear is that such situations should not happen. Using such illustrative examples, you can very well understand why and why detailed regulatory documents are drawn up. Products must not only be prepared correctly, but also stored, processed, processed, and the necessary rules must be followed.

Many people express the opinion that it is safer to cook and eat food at home, rather than risk their health and at the same time pay more money for it. However, one should not think so categorically. Still, for the most part, almost all catering establishments try to approach the process responsibly and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for preparing dishes are purchased, and all sanitary standards are maintained.

Division into classes

In addition to the fact that there are various types of public catering establishments, there is also a class difference between them. Public catering is an industry that also has its own stratification into “thrifty” and “rich”. Classification occurs according to many parameters, such as the level and conditions of customer service, the quality of services provided, the qualifications of personnel, and the range of products offered.

But similar divisions into a certain class occur among restaurants, bars, and private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The first establishment has a harmonious and comfortable atmosphere, a certain selection of services, and an assortment of specialties and easily prepared drinks. High-class establishments have a unique and comfortable atmosphere, original signature and custom dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, wide range services, characteristic specialties and drinks that are difficult to prepare.

Getting ready for a trip

Of course, the cost of services chosen by consumers and visitors also varies depending on the choice of one class or another. Public catering is an area where the quality of a product largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and of high quality, but gourmet food always stands out against such a background.

There is a huge variety of tours around the world, they are purchased for a certain price. Again, the price of these tours may vary depending on various companies, on the conditions included in the tour and many other criteria. Such vouchers can also either include meals (a person pays for a voucher that already includes meals) or not. In the second case, tourists independently decide where they want to eat. Is the travel agency responsible for included food services? Yes, because she is obliged to carefully study this issue.

Way to success

Production plays a major role in catering. As mentioned above, it is divided into several stages: preparation of the necessary documentation, availability and equipment of the necessary areas for food preparation, work with the professional skills of the staff. All these and many other aspects are usually observed at the proper level not only to preserve people’s health, but they are also necessary for the development of the establishment. In a place where visitors are cared for and loved, there will always be guests. This is unchanged! A favorable environment will give good memories not only to clients, but also to the employees of this establishment.

Introduction

The modern restaurant business in Russia is represented by a wide variety of types of establishments: these are classic fast food, quick service restaurants (or QSR - accelerated service); free flow restaurants (“free movement”), where part of the technological processes is exposed to visitors who choose different types of dishes for themselves; “replicated” restaurants are middle-class establishments with high quality traditional cuisine that use fresh semi-finished products and fresh home-made baked goods. They are distinguished good level waiter service, various additional services, for example, free parking, landline telephone, daily newspapers, takeaway food; signature restaurants, where the high level of cuisine, service and prices are aimed at regular customers.

But, despite such a wide variety, today one of the main trends is the tendency of interaction between elite restaurants and democratic cafes with a cozy atmosphere and low prices. These establishments are ultimately aimed at the middle class.

In general, today in the development of the restaurant business in Russia one can see such trends as commitment to healthy eating, expansion of assortment, development of the concept of quick service, convenience for family visits, and development of “replicated” restaurants. The advantages of working in a network format are also obvious.

Classification of catering establishments

A public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.

At the same time, culinary products are understood as a set of dishes, culinary products and culinary semi-finished products.

Culinary products must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps in compliance with sanitary rules for public catering establishments.

It should be noted that today a huge number of organizations are engaged in the provision of public catering services, as one of the types of business activities. individual entrepreneurs. At the same time, public catering establishments designed to satisfy the need for nutrition and leisure activities differ in type, size, and also in the types of services provided.

The type of public catering establishment is a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

In accordance with GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Resolution of the State Standard of Russia (hereinafter GOST R 50762-95), the following classification of types of public catering establishments is established:

1. restaurant - a catering establishment with a wide range of complexly prepared dishes, including custom and signature dishes; wine, vodka, tobacco and confectionery products, with an increased level of service in combination with recreation;

2. bar - a catering establishment with a bar counter, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, purchased goods;

3. cafe - an enterprise that provides catering and leisure services to consumers, providing a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;

4. canteen - a public catering establishment that is open to the public or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week;

5. snack bar - a public catering establishment with a limited range of dishes of simple preparation from a certain type of raw material and intended to quickly serve consumers with intermediate meals.

In addition, GOST R 50647-94 additionally identifies the following public catering facilities:

1. dietary canteen - a canteen specializing in the preparation and sale of dietary food;

2. canteen - distributing - a canteen that sells finished products received from other catering organizations;

3. buffet - a structural unit of an organization intended for the sale of flour confectionery and bakery products, purchased goods and a limited assortment of dishes of simple preparation.

That is, as can be seen from the list above, the classification of public catering establishments depends on factors such as:

1. the range of products sold and the complexity of its preparation;

2. technical equipment of the catering establishment;

3. personnel qualifications;

4. quality and methods of service;

5. types of services provided.

Types of catering establishments and their characteristics

It should be noted that such types of catering establishments as restaurants and bars are also divided into classes.

The class of a public catering establishment is a set of distinctive features of an enterprise of a certain type, characterizing the quality of the services provided, the level and conditions of service.

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

1. level of service;

2. sophistication of the interior;

3. range of services provided.

Restaurants differentiate

According to the range of products sold (fish, beer, with national cuisine or cuisine foreign countries);

By location (at a hotel, train station, recreation area, dining car, etc.). When choosing a location for a restaurant, any businessman first of all finds out how many potential visitors pass by the doors and sign of the establishment every day. The primary audience is formed from random guests: with a successful combination of circumstances, it will become permanent, expanding due to its reputation. From this point of view, renting space in crowded places is attractive - shopping and business centers have no competition: a portrait is visible target audience, and this is already half the battle. In the West, restaurants are often opened in hotels: here you can always count on the proximity to your place of residence potential clients will ensure an influx of visitors. Rent is no more expensive than the market average, but you will have to take care of additional costs for the warehouse. In Russia, hotel restaurants are usually owned by the hotel owners themselves, bringing them additional income. But space in hotels is not yet in demand among outside businessmen. Due to low profitability, restaurateurs are in no hurry to rent premises in hotels - the problem lies in the low traffic and complexity of organizing production, the difficulties of food logistics, and the need to organize separate warehouses.

A “luxury” restaurant - refined interior, high level of comfort, wide selection of services, assortment of original, exquisite custom-made and signature dishes and products.

A “highest class” restaurant - originality of the interior, comfort, choice of services, a varied assortment of original, exquisite custom-made and signature dishes and products.

A “first class” restaurant - harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation.

Mandatory requirements:

1. illuminated sign with design elements;
2. decoration of halls and premises using exquisite decorative elements;
3. presence of a stage and dance floor;
4. availability of a banquet hall and separate cabins;
5. air conditioning system with automatic maintenance of optimal temperature and humidity parameters;
6. luxury furniture that matches the interior of the premises;
7. tables with soft surfaces;
8. soft chairs (sofas, banquettes) (in the hall and vestibule);
9. soft chairs with armrests in the dining room;
10. metal dishes and cutlery made of cupronickel, nickel silver or stainless steel;
11. porcelain crockery with a monogram or artistically decorated (allowed from ceramics, wood, etc.);
12. high-quality crystal glassware, artistically designed blown glassware;
13. branded tablecloths, white or colored;
14. linen napkins for individual use;
15. changing table linen after serving visitors;
16. menu and price list with the company logo in national and Russian languages ​​in typographical form;
17. menu cover with an emblem or design made of coated paper, cardboard, leatherette;
18. printed advertising (invitation cards, booklets);
19. assortment mainly of original, exquisite custom and branded ones, incl. national dishes, products and drinks of all main groups of culinary products;
20. a wide range of industrially produced confectionery products, fruits, wine, vodka, tobacco products, fruit and mineral waters;
21. fulfilling special requests for preparing dishes in front of the consumer;
22. service by waiters, bartenders, head waiters who have special education and have undergone professional training;
23. availability of uniforms with the emblem and shoes for the service personnel;
24. performance of vocal and instrumental ensembles and soloists.

A bar can specialize in:

1. by the range of products sold or the method of their preparation (beer, dairy, grill bar, cocktail bar, cocktail lounge, wine, coffee),

2. according to the specifics of serving visitors (video bar, karaoke bar, variety bar) They are usually assigned a luxury category, highest or first. Service in bars is performed by bartenders or waiters.

Luxury bar - elegant interior, high level of comfort, wide selection of services, custom and signature drinks and cocktails.

“Top class” bar - originality of the interior, comfort, choice of services, wide selection of custom and branded drinks and cocktails.

“First class” bar - harmony, comfort and choice of services, a varied selection of drinks and cocktails of simple preparation, including custom and signature ones.

Mandatory requirements:

1. regular sign;

5. tables with polyester coating;

6. metal dishes and cutlery made of stainless steel;

8. high-quality glassware without a pattern;

10. menu and price list with the company logo in the national and Russian languages, typed or otherwise;

11. a varied assortment of dishes, products and drinks, incl. branded, custom-made and taking into account specialization;

12. service by waiters, bartenders, head waiters or self-service;

Dining room

A canteen is the most accessible type of enterprise providing services to the general population, producing and selling dishes.

Canteens are classified:

By the range of products sold (general and dietary);

To provide the population with dietary meals, the number of seats for the organization of publicly accessible dietary canteens is determined. In canteens at industrial enterprises, higher and secondary educational institutions, and schools, it is recommended to organize dietary halls, distribution rooms or complexes of dietary food rations in the sales areas of public catering establishments. Catering services are also provided through canteens and dispensaries that sell finished products received from other enterprises.

By location (publicly accessible or at the place of work, study);

The canteen can be publicly accessible or provide services to a specific contingent and be located in the city in places determined by rational standards for the provision of the population with enterprises and service institutions.

By population served;

There are canteens organized to provide food to the population at places of work, study and in medical institutions, where breakfasts, lunches and dinners are prepared and served, prepared in accordance with physiological and natural standards.

Mandatory requirements:

1. regular sign;

2. design of halls and premises using decorative elements that create unity of style;

3. standard furniture corresponding to the interior of the premises;

4. tables with hygienic covering;

5. metal dishes and cutlery made of aluminum;

6. semi-porcelain, earthenware dishes;

7. high-quality glassware made of pressed glass (or disposable glassware made of foil, cardboard, etc.);

8. linen napkins for individual use;

9. menu and price list with the company logo in the national and Russian languages, designed in another way;

10. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and diets; it is possible to sell specialty and a la carte dishes;

11. availability of complete food rations;

12. self-service;

13. Availability of sanitary clothing for service personnel.

Snack bar

Mandatory requirements:

1. regular sign;

2. design of halls and premises using decorative elements that create unity of style;

3. ventilation system providing acceptable temperature and humidity parameters;

4. standard furniture corresponding to the interior of the premises;

5. tables, brackets for eating while standing;

6. metal dishes and cutlery made of aluminum;

7. semi-porcelain, earthenware dishes;

8. high-grade glassware made of pressed glass (or disposable glassware made of foil, cardboard, etc.);

9. linen napkins for individual use;

10. menu and price list with the company logo in the national and Russian languages, typewritten;

11. price tags;

12. a varied assortment of dishes, products, purchased goods, taking into account the specifics of service and diets; it is possible to sell specialty and a la carte dishes;

13. self-service;

14. Availability of sanitary clothing for service personnel.

We can distinguish such types of specialized eateries as bulbyanaya, shashlik, cutlet, sausage, dumpling (varenichnaya), pirozhkovaya, pancake, tea, pizzeria, pyshechnaya (donut), cheburechnaya, sandwich, glass, etc. Bulbyanaya specializes in preparing dishes of the Belarusian national cuisine with using potatoes. The type of eatery is “bistro”.

The peculiarities of eateries are that they work mainly on semi-finished products, have a narrow range and are small in size. They use both regular furniture and high tables for standing meals. If the diner is assigned the first category, then the menu includes custom-made and signature dishes. In eateries, disposable tableware may be used.

Confirmation of the compliance of a catering establishment with the selected type and class is carried out by certification bodies accredited by the Committee Russian Federation on standardization, metrology and certification in the prescribed manner.

The class is assigned only to restaurants and bars; other types of catering establishments are not divided into classes.

Conclusion

Public catering plays an increasingly important role in the life of modern society.

Throughout the world, food service establishments are owned by either the public or private sector. The public catering sector includes catering establishments for children, preschoolers, schoolchildren, military personnel, prisoners, elderly people and persons undergoing treatment in hospital, as well as canteens for people employed in the public sector. The private sector can also include many of the businesses listed above, as well as restaurants and other types of retail outlets that generate income. This sector also includes businesses that produce ready-to-eat food sold through any of the above channels.

Public catering is a type of activity associated with the production, processing, sale and organization of food consumption and the provision of services to the population. Public catering can also be considered as an industry whose main goal is to provide services to the population in the form of publicly organized catering in exchange for their monetary income. The public catering industry is characterized by a common material and technical base, trade, technological and organizational and economic structures.

The most common catering establishments are restaurants, cafes, bars, canteens, and snack bars. They can work on raw materials or semi-finished products, be in the management system of structural education or independent with any form of ownership. Enterprises of this type are subject to fairly specific and stringent requirements. They relate to the appearance of the enterprise, the design of halls and premises for consumers, the presence of a stage and dance floor, a banquet hall or offices, microclimate, furniture, tableware and cutlery, table linen, menus and the range of own products and purchased goods, methods of serving consumers, clothing and shoes, music service. A characteristic feature of the appearance of a catering establishment is the sign. It must contain the following information: type of enterprise, class, form of organization of its activities, company name, location of the owner (address of the legal entity), information about the operating hours and services provided. For restaurants and bars, the design of the sign must be accompanied by elements of illuminated advertising; for cafes, canteens and snack bars - usual. Special attention at public catering establishments, the sales area is devoted, i.e. a specially equipped room intended for the sale and organization of consumption of finished culinary products.

Canteens and snack bars use a self-service method through serving lines and counters. Restaurants, cafes, bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers. Clothing and footwear for service personnel in restaurants and bars must be in uniform with the emblem of the enterprise. In cafes, canteens and snack bars - special sanitary clothing.

List of used literature

1. Efimova O. P. Economics of hotels and restaurants: Textbook. manual / O. P. Efimova, N. A. Efimova; edited by N. I. Kabushkina. - M.: New knowledge, 2008. - 392 p. - (Economic Education).

3. Lukhovskaya O.K., Zdor V.N. Concept of development of a tourism company (economic and marketing aspect): Workshop on the section of the discipline “Marketing of the social and cultural sphere and tourism” / State Educational Institution of Higher Professional Education RGTEU. - Ivanovo, 2009. - 128 p.

4. Kozlova A.V. Standardization, metrology, certification in public catering: Textbook for students. institutions prof. Education. - M.: Publishing center "Academy"; Mastery, 2002. - 160 p.

5. Pikalev A.V., Mayevskaya A.P. How to increase the income of a restaurant, bar, cafe. - M.: Soviet sport, 2008. - 168 p.

6. Panova L. A. Organization of production at a public catering enterprise (in examination questions and answers): Uch. manual - 2nd ed. - M.: Publishing and trading corporation "Dashkov and Co", 2009. - 320 p.

7. Kabushkin N.I. Management of hotels and restaurants: Textbook / N.I. Kabushkin, G.A. Bondarenko - 3rd ed., revised. and additional - Mn.: New knowledge, 2008. - 386 p. - (Economic Education)

8. Radchenko L. A. Organization of production at a public catering enterprise: Textbook. Ed. 4th, add. and processed - Rostov n/d: Phoenix Publishing House, 2009. - 352 p. (SPO series)

9. Kucher L. S., Shkuratova L. M., Efimov S. L., Golubeva T. N. Restaurant business in Russia: technology of success. - M.: Rconsult, 2008. - 468 p., ill.

10. Kalashnikov A. Yu. Cafes, bars and restaurants: Organization, practice and service techniques. - M.: TK Velby, Prospekt Publishing House, 2004. - 384 p.

11. Restaurants and bars. http://www.harlanthejester.com/?page_id=3

12. Your restaurant. http://vkusnorestoran.ru/foto/vidy-restoranov/pic_4.html

13. Restus.ru restaurant business. http://www.restus.ru/klassifikaciya_restoranov/

Type of public catering establishment - a type of enterprise with the characteristic features of culinary products and the range of services provided to consumers. According to GOST 50762-95 “Public catering. Classification of enterprises" the main types of public catering enterprises are restaurants, bars, cafes, snack bars. But according to what was said above, public catering enterprises are classified according to production stages, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished food plant, a culinary factory; Based on the large volume of products produced, such types of public catering enterprises as factory kitchens and food processing plants are distinguished. To expand the services provided in public catering, buffets, take-home lunch businesses, and culinary stores are organized.

Services provided to consumers at public catering establishments of various types and classes, according to GOST 50764-95 “Public catering services” are divided into services:

Food;

Manufacturing of culinary products and confectionery products;

Services for organizing consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Informational and advisory nature, etc.

To regulate relations between consumers and performers in the provision of public catering services, the Decree of the Government of the Russian Federation “Rules for the provision of public catering services” was approved, which were developed in accordance with the laws of the Russian Federation “On the protection of consumer rights”, “On the certification of products and services”.

Catering services are determined by the contractor (catering enterprise) in accordance with its type (and for restaurants and bars, their class) and are confirmed by the certification body in accordance with the state standard. Catering enterprises selling alcoholic products, tobacco products, are required to have a license for this type of activity.

In the event of a temporary suspension of the provision of services (for scheduled sanitary days, repairs and other cases), the enterprise is obliged to promptly provide information to the consumer and notify the authorities local government.

Public catering establishments are required to comply with the mandatory requirements for the quality of services, their safety for life, human health, the environment and property established in state standards, sanitary, fire safety rules, technological documents and other regulatory documents.

Catering services, regardless of the type of enterprise, must meet the following requirements:

Fit for purpose;

Accuracy and timeliness of provision;

Safety and environmental friendliness;

Ergonomics and comfort;

Aesthetics;

Service culture;

Social targeting;

Information content.

Factory-procurement is a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other catering establishments and retail chain enterprises. The capacity of a procurement kitchen factory is determined by tons of processed raw materials per day. The procurement factory operates high-performance equipment, including mechanized lines for processing meat, fish, and vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters. The procurement factory has a large warehouse with conveyors, overhead mechanical lines for moving products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, forwarding and specialized transport, which involves the use of functional containers for transporting semi-finished products and culinary products to other enterprises. Production workshops are equipped with modern high-performance equipment. They can organize mechanized production lines for the preparation of quick-frozen semi-finished products and dishes; their storage is provided in low-temperature chambers.

Semi-finished products plant- a large mechanized enterprise that produces only semi-finished products from meat, poultry, fish, potatoes and vegetables. The capacity of such an enterprise is designed to be up to 30 tons of processed raw materials per day.

On the basis of procurement factories and semi-finished food factories, kitchen factories, food factories and culinary trade and production associations can be created.

Factory kitchen is a large public catering enterprise designed to produce semi-finished products, culinary and confectionery products and supply them to pre-preparing enterprises, and also includes a canteen, restaurant or snack bar as a division. In addition to the main workshops, the kitchen factory may include workshops for the production of soft drinks, confectionery, ice cream, the preparation of chilled and frozen foods, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

Food plant– a large trade and production association, which includes: a procurement factory or specialized procurement workshops and pre-production enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the food processing plant ensures the production and delivery of semi-finished products to other catering establishments. The food plant has a unified production program, unified administrative management, and common storage facilities. A food factory, as a rule, is created on the territory of a large manufacturing enterprise to serve its contingent, but, in addition, it can serve the population of the adjacent residential area and employees of nearby institutions. A catering facility can also be created at a large higher educational institution with a total student population of more than 5 thousand people. School food centers are also being created.

Specialized culinary workshops– catering establishments at meat processing plants, fish factories, and vegetable storage facilities. They are intended for the production of semi-finished products from meat, fish and vegetables and supply them to pre-production enterprises. These enterprises widely use production lines for processing raw materials and producing semi-finished products, as well as mechanization of heavy loading and unloading operations.

Dining room- a public catering establishment that serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week. A canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for sale and consumption at the enterprise.

Canteens are distinguished:

1. According to the range of products sold – general type and dietary.

2. According to the population of consumers served – school, student, work, etc.

3. By location – publicly available, at the place of study or work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors. The canteens use the method of consumer self-service with subsequent payment.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account maximum proximity to the population being served. Canteens at manufacturing enterprises organize meals for workers on day, evening and night shifts, and, if necessary, deliver hot food directly to workshops or construction sites. The operating procedures of canteens are coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools provide two or three meals a day based on daily ration standards. As a rule, these canteens use pre-set tables.

Canteens at secondary schools are created based on the number of students of at least 320 people. It is recommended to prepare complex breakfasts and lunches for two age groups: the first for students in grades I–V, the second for students in grades VI–XI. In large cities, school feeding factories are being created, which centrally supply school canteens with semi-finished products, flour, culinary and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Dietary canteens specialize in serving people in need of therapeutic nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least three. Dishes are prepared according to special recipes and technology by chefs with appropriate training, under the supervision of a nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.

Dispensing and mobile canteens are designed to serve small groups of workers and employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.

Canteens must have a sign indicating their legal form and opening hours. Decorative elements are used in the design of trading floors to create a unified style. Standard furniture of lightweight construction is used that matches the interior of the room; tables must have hygienic coverings. The tableware used is earthenware and pressed glass. Among the premises for visitors, dining rooms should have a vestibule, a wardrobe, and toilet rooms. The area of ​​sales floors must comply with the standard - 1.8 m2 per seat.

Restaurant– a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service in combination with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first. 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. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings, a full diet. Restaurants at railway stations, airports, and hotels also provide complete food rations to consumers. Restaurants organize catering for various types of banquets and theme nights. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

Organization of music services;

Organization of concerts and variety shows;

Providing newspapers, magazines, board games, slot machines, billiards. Customer service is provided by head waiters and waiters. In high-class restaurants, as well as those serving foreign tourists, waiters must be proficient foreign language to the extent necessary to perform their duties.

Restaurants must have, in addition to the usual sign, an illuminated sign with design elements. To decorate halls and premises for consumers, exquisite and original decorative elements (lamps, draperies, etc.) are used. In the trading floor of luxury and high class restaurants, the presence of a stage and dance floor is mandatory. To create an optimal microclimate in the sales area, luxury restaurants have an air conditioning system with automatic maintenance of optimal temperature and humidity parameters. For upper and first class restaurants, a normal ventilation system is acceptable. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft cover; in first class restaurants, tables with a polyester cover may be used. Chairs should be soft or semi-soft, with armrests. Greater demands are placed on dishes and cutlery. The dishes used are cupronickel, nickel silver, stainless steel, porcelain and faience with a monogram or artistic design, crystal, artistically decorated glassware made of blown glass.

The area of ​​the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.

Bar is a catering establishment with a bar counter that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and bakery products, and purchased goods. Bars are divided into classes: luxury, highest and first.

Bars vary by:

The assortment includes a dairy bar, a beer bar, a coffee bar, a cocktail bar, a grill bar, etc.;

Specifics of consumer service – video bar, variety show bar, etc.

In addition, bars provide services for the preparation and sale of drinks, snacks, confectionery, purchased goods, and for creating conditions for their consumption at the bar counter or in the hall.

Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.

Bars must have an illuminated sign with design elements: decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A mandatory bar accessory is a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of cupronickel, nickel silver, stainless steel, porcelain, crystal, glass of the highest grades is used.

Cafe- a catering establishment designed to organize recreation for visitors, selling a limited range of branded custom-made dishes of simple preparation, as well as flour confectionery products, drinks (tea, coffee, milk, chocolate, etc.), compared to a restaurant, and purchased goods.

Cafes are distinguished:

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

According to the contingent of consumers - youth cafes, children's cafes;

According to the method of service - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell: first courses - clear broths, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

Cafes with waiter service have special, made-to-order dishes on their menu, but mostly fast food.

The cafe is intended for visitors to relax, so decorating the sales area with decorative elements, lighting, and color schemes is of great importance. The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The following types of tableware are used: metal stainless steel, semi-porcelain earthenware, high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

Cafeteria organized mainly at large grocery and department stores. Intended for sale and on-site consumption of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not permitted.

The cafeteria consists of two parts: a hall and a utility room. Sandwiches and hot drinks are prepared on site, the rest of the products arrive ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

Snack bar- a catering establishment with a limited range of simply prepared dishes for quick service to visitors.

Based on the range of products sold, eateries of general type and specialized ones are distinguished (sausage, dumpling, pancake, pie, donut, kebab, tea, pizzeria, hamburger, etc.).

The food service of a snack bar depends on its specialization.

Snack bars must have high throughput; their economic efficiency depends on this. Therefore, they are placed in busy places, on the central streets of cities and in recreation areas. Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges; each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.

Trading areas are equipped with high tables with hygienic coverings. The design of the halls must also meet certain aesthetic and sanitation requirements.

For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass.

According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors.

The area of ​​eatery halls must comply with the standard - 1.6 m2 per seat.

The specialization of snack bars involves the implementation certain types products specific to this enterprise.

Teahouse– a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery products. In addition, the teahouse menu includes hot main courses of fish, meat, vegetables, scrambled eggs with sausage, ham, etc.

The architectural and artistic design of the hall uses elements of the Russian national style.

Kebab house– a common type of specialized enterprise. The barbecue menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, tobacco chicken, first courses - kharcho and others National dishes which are in demand among visitors. As a rule, waiters serve visitors in kebab houses. The rest of the eateries use self-service.

Dumplings– a specialized snack bar, the main products of which are dumplings with various minced meats. The menu also includes easy-to-prepare cold appetizers, hot and cold drinks. Dumplings can come in the form of semi-finished products or be prepared on site, in which case dumpling shops use dumpling machines.

Pancake shops specialize in the preparation and sale of batter products - pancakes, pancakes, pancakes, pancakes stuffed with various minced meats. They diversify the serving of these products with sour cream caviar, jam, jam, honey, etc.

Pies are intended for the preparation and sale of fried and baked pies, kulebyak, pies and other products from various types of dough.

Cheburechnye designed for preparing and selling popular dishes oriental cuisine- chebureks and whites. Related products in cheburechny are broths, salads, sandwiches, as well as cold and hot snacks.

Sausages specialize in the sale of hot sausages, sausages, boiled, baked with a variety of side dishes, as well as cold (water, beer, juices, etc.) and hot drinks, lactic acid products.

Pizzeria designed for preparing and selling pizza with various toppings. In self-service, the server prepares the pizza in the presence of the customer, using the appropriate equipment to prepare it. A pizzeria may have waiter service.

Bistro– a new chain of fast food establishments. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive load have higher economic indicators than universal enterprises, since the turnover of seats can be higher than at other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow range of dishes allows you to automate service processes and create enterprises such as automatic cafes and vending machines.

To expand catering services in cities, they place vacation companies finished products on house. Such an enterprise is intended for the preparation and sale of lunch products, culinary and confectionery products, and semi-finished products at home. The company can accept pre-orders for these products. The assortment includes a choice of cold, first, second and sweet dishes. Service is provided by the distributor.

The enterprise has warehouses for storing products, a production facility, and a sales area, which can accommodate several four-seater tables (3-4) for consuming food on site, but its main task is to sell products to homes.

Food service establishments may also operate as retail establishments. These include culinary stores, small retail chains (kiosks, hawker centers). When selling culinary products through a small retail chain, all rules ensuring product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was produced, shelf life, weight, price of one piece (kilogram of product). The shelf life indicated in the certificate is the shelf life of culinary products and includes the time the product remains at the manufacturer (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but it is necessary to comply with the rule that trading in goods whose shelf life has expired is prohibited.

Cookery stores– enterprises selling culinary, confectionery and semi-finished products to the population; We are accepting pre-orders for semi-finished products and flour confectionery products. The sales area of ​​the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (catering plant, restaurant, canteen).

The store is most often organized into three departments:

1. Department of semi-finished products (meat, fish, vegetables, cereals), natural large-piece, portioned, small-portioned (goulash, azu), minced (steaks, cutlets, minced meat).

2. Department of finished products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly porridge (buckwheat), etc.

3. Confectionery department - sells flour confectionery products from various types of dough (cakes, pies, buns, etc.) and purchased confectionery products - candies, chocolate, cookies, waffles, etc.

At the culinary store, if the sales area allows, a cafeteria is organized; Several high tables are placed on site for consumption of products.

What is a cafe? This is an establishment that provides catering and recreation services. It is a bit like a restaurant, but has slight limitations on the assortment. There are self-service cafes.

Story

The cafe has a rather long history, which has not received any confirmation.

The fact is that this type of public catering appeared relatively long ago. Therefore, only the most plausible version should be considered.

According to it, the world's first coffee shop was opened in 1554 in Istanbul. It was called "Circle of Thinkers". In America, the first establishment of this type was opened only in 1670. It was located in Boston. The first café in Europe is considered to be in Austria, located in Vienna. This happened after the victory in the war in 1683. If we talk about the Polish-Lithuanian Commonwealth, then this type of establishment first appeared in Warsaw only in 1724.

Varieties

If we talk about the range of products, the establishment is divided into a pastry shop, a coffee shop, an ice cream parlor, a grill, a bar, and an Internet cafe.

Classification also occurs by location. There are stationary and street cafes. It should be noted that this type public catering can be located in a separate building, but often, unlike a large number of restaurants, it is located inside a building on the ground floor, and can also exist as an extension.

Another type of cafe is a roadside one. Often they are located near any establishments along roads that are of either local or federal significance. On this moment Seasonal cafes have become common. We are talking about those buildings located near the sea or river shore, open mainly only during the warm period. If we talk about ski resorts, then on the contrary, such a cafe will be open in winter.

In countries where a temperate climate prevails, often all establishments operate outdoors during the warm period.

If we divide by population, then there are art cafes, that is, clubs for children, youth, so-called gay-friendly, as well as others. It should also be noted that in addition to coffee shops there are tea establishments and cafes. Thus, according to the type of activity, cafes can be divided into a large number of different options.

Standard cafe

If we talk about the main type of activity of the cafe, it should be noted that there are universal establishments. Let's look at what it is.

When talking about self-service cafes, it should be noted that they use clear broths for first courses. The rest of the range consists of popular and simple options. Often these are scrambled eggs, sausages, sausages, and spring rolls.

If we talk about a cafe with waiters, then special signature dishes are served, however, as a rule, we are talking about those that can be quickly prepared. The menu is made up of hot drinks, and there must be at least 10 of them according to GOST, followed by cold ones. Confectionery are required, there are also about 10 options. Next - cold and hot dishes.

In general, a universal cafe is suitable for visitors to relax, which is why the trading floor should be decorated with special decorative elements, you need to take care of lighting, as well as the calorie content of the establishment. The microclimate must be maintained by exhaust ventilation. Furniture items should be standard, their design is often light. Tables should be coated with a special coating. Dinnerware should ideally be either glass, stainless steel or other materials.

Such an establishment often has a vestibule, a cloakroom, and restrooms. Considering the main type of activity of a cafe, it should be noted that the premises should consist of a hall and a utility room. Sandwiches and hot drinks need to be prepared directly in the kitchen, but other products often come already prepared. The area of ​​one seat in a cafe must be at least 1.6 square metres.

coffee house

In short, this is the name given to establishments that sell coffee and coffee drinks. If we consider it broadly, then this is a gastronomic type room, which can be called a place for personal meetings or just communication. Here, upon customer's request, coffee, cake, ice cream, various types of tea, juices, as well as alcoholic or carbonated drinks can be served. Often in Eastern and Asian countries, coffee shops sell hookah and flavored tobacco.

Coffee shops around the world

In the Russian Federation, a coffee shop first appeared during the reign of Peter I. These establishments existed until the creation Soviet Union. After its formation, all coffee shops were closed. In the early nineties, their work was revived. It should be noted that according to statistics, now almost half of the residents of each large city Federation goes to such an establishment at least once a week.

The Viennese coffee shop stands out separately. This is a company that provides catering directly in Vienna. Now in the capital of Austria, such institutions play a huge role in the development of culture and traditions. It should be noted that this type of cafe activity is quite important for Austrians; according to their tradition, a person must order a drink and, sitting at a table, read the newspapers that the establishment offers. This is distinctive feature and a business card of any Viennese establishment.

In the Netherlands, where the sale of cannabis, better known as hemp, has been legalized, most of the shops where it is sold are called coffee shops.

If we talk about the Middle East, then this establishment is a social place where men gather. As for other people, they come to coffee shops to read books, watch TV, listen to music, that is, eating is not the main and authoritative thing when visiting such an establishment. In addition, in the Middle East, all coffee shops sell hookah. This service is considered traditional.

Features of the coffee shop

According to statistics, more than 70% of people are considered regular customers of coffee shops after they have visited such an establishment at least once in their lives on the recommendation of their friends. At the moment, the largest coffee company is Starbucks. It is distributed all over the world. Its cafes are open in 58 countries, and if we talk about the number of branches, the network has more than 19 thousand establishments. They function as the main activity of the cafe - universal.

Many historians know what the Boston Tea Party was. This is a protest that was started by the colonists in 1773. The preparation for this uprising took place in a coffee shop. At that time it was called "Green Dragon".

The world has the largest insurance market. It's called Lloyd's of London, and it was originally a coffee shop. After a short period of time, it grew to unreal proportions.

It should also be noted that the stock exchange and the main bank of New York were formerly known as coffee houses. They were on Wall Street.

Cabaret

A cabaret, also known as a café, is an establishment that provides entertainment services. Often skits and plays are performed here, dance numbers are shown, entertainers perform, songs are sung, and so on.

It should be noted that this type of cafe is of French origin. Louis Napoleon, who, as you know, was the Emperor of France, was involved in it. The fact is that he forbade singing songs in the chanson style in in public places, that is, on the street, squares, and so on, which is why cafes or cabarets were founded.

The first establishment of this type in the world was opened in 1881. It was called "Black Cat". Located in Paris. The head of the establishment invited talented famous poets and musicians here, so the cabaret became quite popular. Accordingly, under the influence of fame, a few years later such establishments appeared throughout France.

The first German cabaret was opened in Berlin in 1901.

Red Mill

In 1889, a cabaret was opened in Paris, which is now a classic. It's called Moulin Rouge. Literally translated into Russian as “Red Mill”. Over time this type The establishment has already become better known as a place where explicit dances are performed. The fame of the cabaret was brought by artists who danced in the styles of cancan and burlesque.

Ice cream parlor

Let's consider the types of children's cafes - ice cream parlors. This establishment is considered the most democratic and simple when it comes to spending leisure time. By type of activity - cafe-restaurant. All family members, including children, can come here.

If you want to expand the range, then you need to use baked goods, frozen desserts, and so on. Often this type of cafe fast food is located either in a separate building or directly on the premises of a restaurant.

A machine that prepares ice cream must be installed. However, it must be designed not only for the use natural products, but also ready-made mixtures. Accordingly, it is necessary to purchase additional kitchen equipment; it must be made of stainless steel. We are talking about refrigerators, tables, racks, shelves and so on. A display window should be placed in the sales area, which will directly demonstrate the entire range, as well as furniture and equipment for making coffee or tea.

Bistro

The main types of cafes also include bistros. This is an establishment that has the type of restaurant-cafe, where they only sell simple dishes. Previously, this word meant the owner who kept such a premises. In Russia, a similar term refers to either a bar or a small restaurant.

If we talk about the origin of the name, there is a popular version that connects the French word bistro with the Russian word “quickly”. According to this theory, during the occupation of the French capital in 1814, the Cossacks demanded from local waiters that they be served much faster. Accordingly, this is how the name of establishments where dishes are prepared and served with lightning speed arose.

However, this version cannot be considered reliable. The fact is that the word “bistro” in French was first mentioned no earlier than the 1880s. At this time, no Russian presence was noticed in Paris. But on the other hand, there are dialects, as well as simply slang words that can mean tavern owners, names of alcoholic drinks, types of dealers, and so on.

Internet cafe

This establishment can also be called a general cafe. According to GOST, it is understood that people who need access to the Internet come here. Meals are often served here, you can drink coffee or drinks, and chat.

Special establishments also operate under the rule that there is no charge for access to the Internet. In this case, it is simply included in the cost of entry.

Internet cafes will be very convenient for those who are in a foreign city and do not have the opportunity to access the Internet or who do not have a computer at home.

If we talk about history, there is an opinion that this type of cafe is an offshoot of a coffee shop. The fact is that the latter is considered an institution where people come to chat, read books, and write some notes or letters.

In 2000-2003, in Moscow and other regions of the Russian Federation, Internet cafes reached the peak of their popularity. At that time, there was even a federal program, thanks to which access points were specially installed in post offices.

After the mobile network appeared, and large tablets became commonplace for ordinary citizens, interest in Internet cafes began to gradually decline. Now this baton has been taken over by establishments that simply have free Wi-Fi access. They are more cost-effective and, accordingly, it is much more profitable to maintain them.

It should also be noted that since 2008, a ban on gambling was introduced in the Russian Federation. That is why, since that period, illegal cafes with slot machines have been created, operating under the guise of Internet establishments. Because of this, all cafes whose types of services in some way intersect with computer services become very interesting to regulatory authorities.

OKVED: activities of restaurants and cafes

According to Russian legislation, which has been in force since 2003, this group includes the sale of products outside the enterprise, the provision of food in carriages and on ships. The activities of snack bars, which are forms of fast food, as well as establishments that have a form of self-service (or without it), are also included in this group.

Trading through vending machines is not included in this type of activity (cafe) according to OKVED.

Results

Currently there is great amount types of cafes, so there is plenty to choose from. It should be noted that there are more such establishments every year, since they do not lose their popularity, but, on the contrary, they only gain.

It should be noted that the most well-known question among entrepreneurs now is what type of business the cafe has. When creating such an institution, you need to contact lawyers. They will tell you how to properly organize the device from a legal point of view. The fact is that there are special nuances that are not supported in the Russian Federation and are not included in cafe standards; accordingly, it will be difficult to obtain a license. To create a successful one, you just need to write a business plan or download a ready-made one from the Internet. This will allow you to earn money as quickly and without problems as possible.