What catering establishments? Main classes of catering establishments

Type of catering establishment- this is a type of enterprise with characteristic 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", the main types of public catering enterprises are: restaurants, bars, canteens, cafes, snack bars. Public catering enterprises are also distinguished by stages of production, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished products plant, a culinary factory; Based on the large volume of culinary 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.

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

· range of products sold, their diversity and complexity of production;

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

· service methods;

· personnel qualifications;

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

· the range of services provided to consumers.

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

Food services;

Services for the production of culinary products and confectionery products;

Services for organizing consumption and maintenance;

Services for the sale of culinary products; in leisure services;

Information and advisory services;

Other services.

Depending on the set of individual characteristics characterizing the quality and volume of services provided, the level and quality of service, public catering establishments of a certain type are divided into classes.

Based on the level of service and the range of services provided, restaurants and bars are divided into three classes - luxury, highest and first, which must meet the following requirements:

luxury- sophistication of the interior, high level of comfort, a wide selection of services, an assortment of original, exquisite custom and signature dishes, products - for restaurants, a wide selection of custom and signature drinks, cocktails - for bars;

higher- originality of the interior, comfort of services at the proper level, a varied assortment of original, exquisite custom and signature dishes and products - for restaurants, a wide selection of custom and signature drinks and cocktails - for bars;

first- harmony, comfort and choice of services, a varied assortment of custom-made and signature dishes and complexly prepared products and drinks - for restaurants, a selection of drinks, easily prepared cocktails, including custom-made and signature ones - for bars.

In luxury and high-class restaurants, tableware and cutlery are made to special order (from stainless steel, high-quality porcelain and glass with the best finish). Each piece of porcelain should have a monogram or emblem of the company. At banquets and receptions they use dishes and cutlery made of cupronickel and crystal.

First class restaurants use metal utensils and cutlery made of stainless steel, china, white or colored tablecloths and napkins.

Cafes, canteens and snack bars are not divided into classes.

Restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with a high level of service in combination with the organization of recreation. Customer service by head waiters and waiters.

Restaurants vary:

· according to the range of products sold – fish, beer; with national cuisine or cuisine foreign countries;

· by location – restaurant at a hotel, train station, in a recreation area, dining car, etc.

City restaurants are located within the city limits and operate in strict certain hours.

Station restaurants arranged at railway or air terminals, taking into account round-the-clock passenger service.

In the structure of hotel complexes that are part of well-known hotel chains, there may be two restaurants - a fashionable branded one and a small one with low prices for food and drinks.

Dining car Designed to serve long-distance passengers, including international rail travel, it has a varied assortment of dishes and drinks and is distinguished by a higher level of service. Additional services – peddling goods and drinks. Service is provided by waiters.

Ship restaurants organize passenger services on ships of the sea and river fleets.

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. A mandatory bar accessory is a bar counter up to 1.2 m high and stools with swivel seats high 0.8 m. Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.

Bars distinguish:

· according to the range of products sold and method of preparation - dairy, beer, wine, coffee, cocktail bar, grill bar;

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

Dining room is 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:

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

· for servicing a contingent of consumers - school, student, work, etc.;

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

Cafe- an enterprise for organizing catering and recreation for consumers, providing a limited range of products compared to a restaurant. It sells branded, custom-made dishes, flour confectionery and drinks, purchased goods. Dishes are mostly simple to prepare, an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafes are distinguished:

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

· by consumer group - youth, children, etc.;

· according to the method of service - self-service, waiter service.

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 go to finished form. 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.

Buffets designed for the sale of culinary products, semi-finished products, as well as for the preparation and dispensing of hot drinks in mass demand.

Snack bar has a limited assortment of simply prepared dishes from a certain type of raw material and is designed to quickly serve visitors. Snack bars are classified as fast-food establishments, so self-service should be used. Large eateries may have several self-service dispensers.

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

General type;

Specialized (sausage, dumpling, pancake, pie, donut, kebab, tea, pizzeria, hamburger, etc.).

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

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, chicken tabaka, and the first courses include kharcho and other national dishes of Transcaucasian cuisine, which are in great demand among visitors.

Dumplings- specialized snack bars, 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 intended for the preparation and sale of fried and baked pies, kulebyak, pies and other products from various types test.

Cheburechny are intended for the preparation and sale of popular dishes oriental cuisine- chebureks and whites. Related products in cheburechny - broths, salads, sandwiches, as well as cold and hot appetizers.

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 addition to self-service, the pizzeria also offers waiter service.

Bistro- a new chain of fast food establishments. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive load have higher economic indicators than universal enterprises, since turnover seats may be higher than at other 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 there is an accumulation of a large number of people: at entertainment institutions, stadiums, sports palaces.

Factory-procurement is a large mechanized enterprise intended for the production of semi-finished products, culinary, confectionery products and supplying them to other catering establishments and retail chain enterprises.

Semi-finished products plant differs from a procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and has greater capacity. 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- This large enterprise public catering, intended for the production of semi-finished products, culinary and confectionery products and supplying pre-production enterprises with them. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar.

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). 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.

Specialized culinary workshops organized at meat processing plants, fish factories, and vegetable warehouses. Designed for the production of semi-finished products from meat, fish and vegetables and supplying pre-production enterprises with them.

Enterprise for distributing finished products to home-an enterprise 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 company's assortment includes 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.

Cookery stores– these are enterprises that sell culinary and confectionery products, semi-finished products to the population, and accept pre-orders for semi-finished products and flour confectionery products. The store does not have its own production and is a branch of other public catering establishments (catering plant, restaurant, canteen).

The store is most often organized into three departments:

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

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

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

At a culinary store, if the area of ​​the sales floor allows, a cafeteria is organized in which several high tables are placed on site for consumption of products.

Restaurant. The restaurant is the most comfortable catering establishment. This is a catering facility with a wide range of complexly prepared dishes, including custom and branded ones, wine - vodka, tobacco and confectionery products, purchased goods with a high level of service in combination with leisure activities. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer. Signature dishes include dishes that are prepared on the basis new recipe and technology or new types of raw materials. These dishes reflect the specifics of this food item. They must have an original design and successfully combine products in terms of taste. Service in restaurants is provided by highly qualified waiters. Restaurants may have premium categories: luxury, highest, first and second. Depending on the markup category, financial requirements are established for restaurants. technical equipment(furniture, dishes, table linen and cutlery), interior design of the hall, advertising, assortment (proportion of custom-made and signature dishes on the menu).

There are restaurants:

According to the range of products sold (fish, beer, with national cuisine or cuisine of 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.

Bar. A bar is a specialized public catering facility with a bar counter that sells various drinks: mixed, strong alcoholic, low-alcoholic and non-alcoholic; snacks, pastry and bakery products, purchased goods. It provides visitors with the maximum level of comfort. Bars can operate as independent facilities or in conjunction with other food facilities (for example, restaurants).

A bar can specialize in:

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

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

The class of a restaurant and bar determines the degree of use of decorative elements in the design of the hall: refined (luxury), original (highest and first).

Tables in restaurants and bars can be of different capacities (2, 4, 6 or more seats), but with a soft cover (luxury, top) or polyester cover (first).

The following are used as tableware and cutlery in restaurants and bars:

Metal: cupronickel, nickel silver or stainless steel (luxury, highest); stainless steel (first);

Porcelain and earthenware with a monogram or decoration (luxury, superior); semi-porcelain and earthenware (first); in themed restaurants with national cuisine (luxury), the use of dishes made of ceramics, wood, etc. is allowed.

High-grade glassware: crystal, artistically designed blown glassware (luxury, superior); graded glassware without a pattern (first).

White or colored tablecloths are used as table linen in restaurants and bars of all classes, and branded tablecloths are recommended for luxury restaurants and bars. In specialized restaurants and bars of the highest and first class, if there are tables with polyester coverings or artistic covers, it is allowed to replace tablecloths with individual fabric napkins. Changing table linen (tablecloths) at luxury and high class enterprises is mandatory.

Dining room. A canteen is a public catering facility intended for the preparation and sale, with on-site consumption, of breakfasts, lunches, and dinners varied by day of the week, as well as serving them at home. Thus, a characteristic feature of canteens is the presence of a full diet on the menu. Canteens can be of the 2nd and 3rd markup categories. They use self-service to serve consumers. Set menus may be used. A canteen can function as a distribution room. This is a canteen intended for the sale of culinary products and purchased goods received from other catering facilities.

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);

In canteens at industrial enterprises, higher and medium educational institutions, schools are 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.

Cafe. A cafe is a public catering facility that organizes meals and leisure for consumers, providing a limited range of culinary products compared to a restaurant. Depending on the range of products sold, cafes are divided into general and specialized enterprises.

A general cafe is a public catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products. As a rule, they are assigned the highest, first or second category. Requirements for general cafes of the relevant categories. Their menu must include custom and specialty dishes.

Specialized cafes are being created

According to the range of products sold (cafe - confectionery, ice cream cafe, dairy cafe),

According to the specifics of the contingent of visitors (children’s cafe, youth cafe)

Cafes are also distinguished by the method of service. The service method is a way of selling public catering products to consumers. Within the service method, forms of customer service are distinguished. The latter means an organizational technique, which is a variety or combination of methods of serving consumers. There are two main service methods used in catering establishments:

Self-service;

Individual service by waiters.

The most rational method of serving consumers is self-service. This method can significantly reduce the time spent by consumers and increase the throughput of public catering establishments.

The type of cafe can also include cafeterias (cafe departments), which are mainly organized in stores for the sale and on-site consumption of a limited range of products that do not require complex preparation, purchased goods (hot and soft drinks, juices, sandwiches, confectionery, some other products).

There are various forms of self-service in catering:

With advance payment;

With subsequent payment;

With direct payment;

With payment after meals (self-payment system).

In order to speed up customer service and increase its level at public catering establishments, progressive types of service can be used as a supplement to the main methods:

Pre-sale of checks for lunches and individual dishes;

Pre-sale of food subscriptions for a different number of days at the request of the consumer;

Distribution of complete food rations;

Vacation lunches credit.

Subscriptions for receiving meals can be used in organizing school, work, medical and preventive meals, dietary meals, and special food (for example, milk due to the harmfulness of production). At catering establishments, combined forms of service can be widely used. For example, self-service can be combined with the preliminary sale of checks and subscriptions.

Snack bar. A snack bar is a public catering facility with a limited range of dishes of simple preparation from a certain type of raw material, designed to quickly serve consumers with intermediate meals. Basically, all eateries are specialized, they belong to the enterprises of the first or second category, they use self-service, with the exception of kebab shops. Where service is provided by waiters.

We can distinguish these types of specialized snack bars such as bulbyanaya, kebab, cutlet, sausage, dumpling (varenichnaya), pirozhkovaya, pancake, tea, pizzeria, pyshechnaya (donut), cheburek, sandwich, glass, etc. Bulbyanaya specializes in preparing Belarusian national cuisine 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. Disposable tableware can be used in snack bars

Tables in cafes must have a polyester covering, in canteens and snack bars - a hygienic covering. In some types of cafes, brackets for eating while standing are acceptable. For portioning dishes, utensils and utensils made of aluminum, stainless steel, earthenware, high-quality glassware without a pattern (for cafes) and pressed glass (for canteens and snack bars) are used. In canteens and snack bars, the use of disposable tableware is allowed. There are paper napkins on the tables.

The menu of the enterprise must be written in the national language(s) or Russian and neatly designed.

For cafes and eateries that specialize in preparing dishes from a certain type of raw material, it is mandatory to sell several types of these dishes.

In addition, catering services may be provided through other structural units.

Other catering establishments

Buffet is a structural division designed to sell a limited range of culinary products, confectionery products, and purchased goods. They can function as independent food facilities or in conjunction with other food facilities (restaurants, canteens). In the latter case, the category of the buffet must correspond to the category of the enterprise at which it is located. Buffets come in first, second and third markup categories. Service in buffets is carried out by a bartender. The use of disposable tableware is allowed.

Cafeteria - a public catering facility intended for sale with on-site consumption of a limited range of products that do not require complex preparation, purchased goods.

Company - vending machine - an enterprise that sells products of a certain range through vending machines.

Cooking shop (department) - a store (department) in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, purchased goods, and pickles to the population. Cookery shops are located on site industrial enterprises, as part of integrated catering enterprises, restaurants and canteens. Usually designed for 2-4 workplaces.

Catering plant is a production and economic complex consisting of a complex consisting of procurement and pre-preparing public catering facilities with a unified technological process for preparing products, as well as culinary stores and support services. It usually includes a canteen, a restaurant or cafe, a culinary store, a bar, and one or more workshops for the production of semi-finished products and confectionery products. As a rule, food factories are the main facilities unitary enterprises public catering in the consumer cooperation system.

Culinary plant - This is a procurement enterprise. Procurement facilities (workshops) for public catering are intended for the centralized production of culinary products, bakery and confectionery products and supplying them to pre-preparation facilities, culinary stores (departments), and retail chains. Culinary factories usually have cafeterias and grocery stores.

Tent - a public catering facility that sells a narrow range of products of its own production and purchased goods, belonging to a stationary retail chain, located in a light closed building, having two more workplaces, as well as a utility room and not having a sales area.

Pavilion - a public catering facility that sells a narrow range of products of its own production and purchased goods, belonging to a stationary retail chain, located in a permanent or temporary building with or without a sales area and having utility rooms.

Quick Service Enterprises (FSP) - a public catering facility intended for the production and sale with organization of on-site consumption of dishes of simple preparation of a constant assortment using semi-finished products of industrial or own production, produced by procurement enterprises.

Before opening your own catering outlet, you need to decide exactly what kind of establishment it will be. On this page we invite you to familiarize yourself with the generally accepted types of catering establishments. Any restaurateur simply must have a perfect understanding of not only managing his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of classification will greatly help him in this. alcoholic drinks and, accordingly, methods of serving these drinks.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite relaxation and fine dining. Excellent table settings, cutlery, napkins, flowers, quality service, a varied and original menu with specialties.

The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.

The restaurant provides a table reservation service.

The restaurant's interior is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro refers to an establishment where a visitor can have a good meal without expecting any special sophistication of the dishes or a variety of menu. They offer inexpensive, quickly prepared meals.

When it comes to drinks, the bistro places an emphasis on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

A coffee shop is a type of bistro. Usually this is not a very large room, arranged in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee shops and other establishments is the wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, find a cozy atmosphere, and chat with friends.

A good reason for the popularity of the “coffee” business is the small investment in equipment (compared to a regular restaurant). A coffee shop does not require expensive stoves, complex devices such as a combi oven, or a whole staff of cooks. The main equipment is a professional coffee machine, a coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. This is why a small coffee shop can pay for itself in just one to two years.

In addition to pleasant communication and good service customers, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with detailed descriptions and prices.

Coffee and coffee drinks in coffee shops are prepared by specially trained baristos.

To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.

Here are the main types of coffee drinks.

Espresso . Water vapor under high pressure passed through finely ground coffee.

Cappuccino . Made with espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with plenty of hot milk added.

Irish coffee. It's espresso with chocolate and whipped cream. Chocolate syrup is often used to prepare it.

Americano. This is espresso heavily diluted with water.

Glasse. This is espresso with ice cream.

The coffee shop serves salads and hot dishes to complement coffee, but the main emphasis is on sweets, pastries and desserts.

Tavern

Taverns tend to differ in their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, snack bars, restaurants, cafes, pubs and so on. On the walls there are usually antique utensils, weapons, old photographs and, of course, photos with autographs of famous bullfighters who once visited this establishment.

A tavern is not just a place where people go to eat and drink. This is a place for pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to establishments of various levels. The prices for food in the cafe are not high, which is achieved primarily due to the range of dishes offered: this is either traditional national cuisine, or instant semi-finished products, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families come here, students and adults visit them. Therefore, a cafe often has several rooms: a social room, a children's room and a bar.

Instead of chairs, cafes sometimes use bench seats. The children's room may have a playground with toys or mini-attractions.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, since there is always fresh pizza that is made quickly and efficiently.

Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.

However, the main equipment for a pizzeria is the oven. Today, pizzerias often use microwave and microwave ovens, which are larger in size and reduce baking time.

Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.

Often all the necessary machines are combined into a single complex.

Kebab house

A barbecue shop is a common type of specialized enterprise. The kebab shop's menu includes at least three or four types of kebabs with different side dishes and sauces, as well as lula kebab, chakhokhbili, chicken tapaka, and first courses - kharcho and other national dishes that are in great demand among visitors.

According to the nature of the establishment, it must have equipment for preparing these dishes.

To prepare shish kebab from meat or fish, you need a spit, a skewer on which pieces of the raw product will be strung. The length of these items should depend directly on the size of the grill or any other equipment for preparing this dish. Firewood or coals for frying are placed in the grill. In other words, the grill can be called a brazier. It is an iron stove filled with hot coals.

A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish can be strung better. Most often, ready-made kebab is served on skewers. However, it is fashionable to remove it from the skewers and serve it in a dish.

Shish kebab is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since heat treatment Cooking on coals will not last too long, and the meat of an old animal may not be cooked enough. Kebab meat largely depends on the time it is soaked in the marinade.

After the preparatory stage has been completed, pieces of meat are put on a spit mixed with onions, cut into rings, and fried over coals burning without a flame. During the frying process, if the flame begins to flare up, it is extinguished by sprinkling with water diluted with vinegar, or pouring wine over it.

Pancake house

As the name suggests, the main product offered at the pancake house is pancakes and pancakes. The difference between pancakes and pancakes lies primarily in the method of preparing the dough. Pancake dough is prepared without using yeast. The pancakes have a more delicate taste, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are greased with a brush.

Pancakes are prepared using yeast. They are thicker and more filling. Pancakes are often filled with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes stacked on top of each other and interlaced with various fillings. Such stacks of pancakes are greased on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.

There are special requirements for a pancake kitchen. Undoubtedly, the pancake shop should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To make pancakes you need hot shop with high-quality ventilation. This workshop houses specialized equipment for preparing pancakes.

Fast food restaurant

Fast food represents the fastest growing sector of the food service industry. They typically concentrate on foods with universal appeal such as hamburgers, chicken, poultry and ice cream. Many fast food operators are expanding their standards, seeking greater choice and better equipped to meet changing demand, for example: vegetable salads and appetizers, French fries, Italian spaghetti, French croissants, etc.

Takeaway food packaging is excellent commercial appearance, the company’s style is also expressed in napkins, containers and bags.

Placing in high traffic areas is very important important role for fast food establishments. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.

Investment costs in fast food enterprises are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications of decorative style, equipment, uniforms:

— depreciation is high, the life cycle of equipment and furniture is very short (3-5 years);

- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.

Trattoria

Trattoria are restaurants offering a variety of traditional and popular Italian cuisine. Very often they offer a wide selection of wine. The service is friendly, the atmosphere is informal and relaxed.

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues are all cafeterias and have specialized equipment and menus. It is customary here to use self-service from counters on which products with prices are located. To ensure self-service, the food line is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.

The pub takes 40% of regular evening customers, compared to 15% at lunchtime. Pub visits by men are typically 2 to 2.5 times higher than by women, with a high percentage of younger clientele. In addition, the occupancy of pubs is not uniform over time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of pub decor is Victorian or Edwardian styles: dark warm colors, good lighting and exquisite glass. The pub's personality is enhanced by wall hangings, ornamentation and personal touches introduced to create a welcoming atmosphere.

The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: using the “top fermentation” technology, ale is obtained, while the “bottom fermentation” technology produces lager, which is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.

The bars serve hot and cold snacks with beer.

In the wine bar, the main emphasis is on the most diverse and rich bouquets of wines. Wines are served in bottles and poured from barrels. In such a bar, the bartender (called a sommelier) has special requirements: he must have an excellent understanding of wines and be able to choose the right wine for the client.

Classification of strong alcoholic drinks

1.Vodka. Russian drink, drunk before and after meals in shot glasses or tumblers (100 grams). 38-40gadus.

2.Rum. An English drink made from sugar cane or Jamaican millet. Drink it from an Old Fashioned with ice or Bacardi at room temperature. Rum comes in white, medium (yellowish) and dark. From 43 to 75 degrees.

3.Gin. English drink. Drinks from old fashion, used for cocktails. 40-53 degrees.

4.Whiskey. English, Irish, Scottish (Scotch) drink. Made from barley, corn, rye and wheat. Drinks from old fashion. Room temperature. Divided into aging: up to 12 and after 12 years. The cheapest one has a red label, and the most expensive one has a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).

5.Tequila. Mexican vodka. Made from agave pulp. Serve in shot glasses at room temperature with salt and lemon. From 20 days to 1 year – silver tequila. From 2 to 4 years – golden tequila. 40-43 degrees.

6.Ouzo. Greek vodka with anise flavor, when water is added it acquires a milky color, and is served with cold appetizers.

7.Schnapps. Strong German vodka, made from various fruits, served very cold.

8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. Matured in seasoned oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the Charente department, in western France, is entitled to this name.

IN Russian classifications:

– from 3 to 5 years – according to quantity asterisks;

– from 5 to 7 years – HF– cognac, aged;

– from 7 to 10 years – KVVK- cognac, aged, highest quality;

– from 10 years – KS– old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

– up to 10-12 years – "Napoleon"

- up to 30 years - XO.

9. Armagnac. Dry brandy of golden brown color, produced in the Cher department in southwestern France. It owes its characteristic color to oak barrels in which it matures for 3 to 50 years. The production process is the same as that of cognac. The age of the drink is indicated on the label; Horsd’age (out of age) means aged at least 25 years or indicating the year of harvest.

10. Liquor. Alcohol or other strong alcoholic drink with flavors of berries, fruits, flowers, etc., with sugar, cream.

— strong 30 - 45 degrees, 32 - 45% sugar;

- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);

- creams 20 - 23 degrees, 50 - 60 sugar.

11. Mulled wine. A hot drink made from a mixture grape wine, fruit juice and tea with added spices.

12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.

13. Punch. A drink made from 5 ingredients: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

Grape wine- an alcoholic drink obtained by complete or partial fermentation of grape must (juice), grape pulp (a mixture of juice, stems and crushed berries) and whole berries, strength (alcohol t) which should be at least 8.5% vol. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by winemaking legislation.

Classification of wine depending on the raw material and the method of its processing.

Grape wines are divided into single-varietal, if they are prepared from the same variety of grapes, and multi-varietal. , if their composition includes several partners. When producing single-varietal wines, it is allowed to use no more than 15% of grapes or wine materials from other varieties. Multi-varietal wines, depending on the method of preparation, can be selected and blended. Seed wines are prepared from grapes that are processed in the form of a mixture of grape varieties in certain ratios. (fermentation together with several varieties.) Blended wines are prepared by mixing already prepared wine materials (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink And red grape wines:

White wines- their color ranges from light straw with a greenish tint (young dry ones) to dark amber (dessert and fortified ones). Over time, white wines, when aged for a long time, change their color: dry wines darken and acquire a dark golden color, dessert and fortified wines become dark amber nym.

Rose wines– color from light pink, flesh to dark pink, light ruby.

Red wines– their color ranges from dark ruby ​​with a violet-gray tint (young ones) to dark garnet with a brownish-brick tint in the thin upper layer (aged ones). With prolonged aging, the color intensity of red wines decreases and aged wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

All wines, depending on quality and aging time, are divided into two groups:

Ordinary wines(ordinary typical) are wines produced from different varieties of grapes. For such wines, the growth of grapes is not regionally regulated. The wines are produced using generally accepted technology. Such wines are not stored for a long time and their sale, as a rule, occurs no later than six months after they are stored (the maximum storage duration is up to July 1 of the following harvest year.).

Ordinary wines, depending on the timing of sale, are divided into:

— Young wines— natural table wines sold before January 1 of the year following the grape harvest.

— Wine without aging- receive the same as young ones, but are sold after January 1 of the year following the grape harvest.

High quality wines– these are wines of improved quality, which are produced in the most favorable years for grape ripening. They are obtained from certain high-quality varieties of grapes, and the growth of the grapes is regionally regulated, and it is cultivated in certain regions (microzones), where nature has created optimal conditions for the growth of specific grape varieties. When harvesting grapes, for these wines, careful control and selection of raw materials is required for the quality of sugar content and varietal composition, and it is processed at the place of harvest. The wines are produced using traditional or special technologies. A feature of the technology of such wines is their long aging in large (metal tanks or oak barrels) or small (glass bottles) containers, as a result of which Their organoleptic properties are greatly increased. These wines are characterized by constant, high quality, maintained from year to year. The alcohol content (strength) of high-quality wines should be at least 10% vol.

Depending on the aging period and the containers used for this, high-quality wines are divided into 3 groups:

— Aged wines- wine of improved quality with mandatory aging in large stationary containers before bottling for at least 6 months (counting from January 1 of the year following the harvest yes).

— Vintage wines- high quality wines, the duration of aging of which in large stationary containers should be at least 1.5 years for branded table wines and at least 2 years for branded strong and dessert wines (counting from January 1 of the year following the harvest).

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak tape or metal tanks, are additionally bottled and aged in special conditions no three years.

Some wines produced in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result of this, in winemaking there was a need to separate such wines into a separate category of wines “with a controlled name of origin.” To the wines c controlled appellation of origin include high quality wines, distinguished original organoleptic properties, obtained using special or traditional technologies, from certain varieties of grapes growing in strictly regulated areas (microzones), which are characterized most favorable soil and climatic conditions for the growth of these grape varieties. The name of such wines must indicate the name of the area in which the grapes are collected and these wines are produced. According to the law, such wines have no right to be produced anywhere else. ( Negru, Rosu de Purcari, Romanesti.)

Production classification of wines

Characterizes wine according to certain physico-chemical and technological parameters:

- wine classification depending on carbon dioxide content.

One of the main characteristics of wines is their carbon dioxide content. According to this criterion, grape wines are divided into two large groups: still wines– not containing carbon dioxide or containing it in an insignificant amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excessive amount of carbon dioxide are divided into: artificially saturated with carbon dioxide – carbonated saturated with carbon dioxide through primary fermentation – natural sparkling and saturated with carbon dioxide through secondary fermentation - sparkling products using the classical method(fermentation in bottles) and sparkling products using the traditional method(fermentation in large hermetically sealed reservoirs).

— according to alcohol contentthere are wines:

Table (natural) wines — are obtained by complete or partial alcoholic fermentation of grape bunches, pulp or wort and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

Fortified (special) wines — (strong and dessert) are produced by incomplete fermentation of grapes, pulp or wort with the further addition of ethyl alcohol, as well as from wine materials using spices alny technological methods that impart specific organoleptic properties. Strong wines contain more alcohol (17-20% vol.) and less sugar (up to 14 g/100 ml), and dessert, on the contrary, - less alcohol - 12-17% vol., and more sugar - up to 35 g/100 ml.

— classification of wines by content caxapa.

Table (natural) wines:

- dry table wines. Their main features are the complete absence of sugar and low alcohol content (10-12%). The wine material obtained after fermentation is never alcoholized. When making white wines, the juice previously pressed from the grapes is fermented. According to the red method, wine is made as follows: the juice is not separated from crushed berries, but is fermented on the pulp, i.e. along with berries. And only then is all this fermented mass squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such because the fermentation process is artificially interrupted by sudden cooling of the fermenting wort. At the same time, 11-13% alcohol accumulates in it and 3-8% sugar remains.

Fortified (special) wines - Alcohol is added to the fermenting wort. At this point, fermentation stops, and exactly as much unfermented sugar as necessary remains in the wort. Fortified wines are divided into strong, dessert and aromatized.

— strong wines. Strong wines include port, madera, xepec, and marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% alcohol. About 10% of the alcohol is natural alcohol, the rest is alcohol added during alcoholization. This drink was first produced in Portugal, near the city of Porto. A characteristic feature of the wine is the tones of dried fruits in the aroma. This is achieved through long-term aging of wine in barrels, in rooms (heat chambers) at high temperatures (up to 40 degrees), or outside (on sunny areas) in the hot summer. . Duration of aging is 1-2 years.

Madepa . For the first time it was received on o. Madera (Portugal). The peculiarity of the wine is the specific tone of roasted nuts in the aroma. The wine is prepared in the same way as Port wine, the difference is in the variety of grapes and in the duration of aging, which is 3-4 years. After aging, the content of caxap and alcohol is brought to the desired condition. The Portuguese madeira contains 18-19% alcohol, the English one has about 32% alcohol and up to 2% sugar.

Herec . (After the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. During production, already fermented and alcoholized wine material is aged in incomplete barrels under a film of special yeast cells, which absorb ethyl alcohol and oxygen d, acetaldehyde is released into the wine, giving the drink a characteristic mushroom aroma or the smell of roasted nuts.

Marsala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. It may be for this reason that the wine was very popular among sailors of the sailing fleet (in particular among pirates.) Conditions: alcohol - 18-20% vol, saxap - 15-70 g/dm.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet And liqueur. Sweet wines contain up to 20% caxapa, and liqueur wines up to 32%. The main types of dessert wines are: Cahors, Muscat, Tokay And Malaga. The intense color of the cagora is obtained by heating the pulp to 60 degrees. Malaga— Spanish liqueur wine, caxap 20-30%.

— aromatized wines (vermouth) They also come in strong and dessert varieties. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., sugar - up to 6-10 g/100 ml and infusions of various plants, desserts - in the same ways, but with different conditions: sleep pt - 16% vol. and caxap - 16 g/100 ml.

The most common bars are mixed bars, in which customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, and light dishes.

Main classes of catering establishments

The class of public catering establishments is a set of distinctive features of enterprises of a certain type, characterized by the quality of service provision, level and conditions of service.
GOST R 50762-95 “Cooking of public catering establishments” provides for five types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.
When determining the type of enterprise, the following factors are taken into account:
range of products sold, diversity and complexity of preparation;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
service methods;
personnel qualifications;
quality of service (comfort, communication ethics, aesthetics, etc.).
Enterprise classes: luxury, highest and first - are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.
Luxury class, in accordance with the above-mentioned standard, is assigned to restaurants and bars that meet such requirements as sophistication of interiors, high level of comfort, wide range of services, original assortment, exquisite custom and signature dishes, products for restaurants, a wide selection of custom and signature drinks, cocktails .
Luxury catering establishments include restaurants and bars, which differ from enterprises of other classes in the unique nature of the space-planning solution of the structure in general and premises for clients in particular, as well as the maximum level of comfort. This applies to restaurants and bars with traditional architecture as well as themed restaurants and bars. The presence of modern engineering equipment, the widespread use of a variety of music programs, furniture and dishes made to special orders, and lighting fixtures complement the architectural and artistic design, creating in the complex the most advanced type of enterprise in terms of service level.
The highest class goes to restaurants and bars that have original interiors, a wide range of services, comfort, an assortment of original, exquisite custom-made and signature dishes and products, as well as complexly prepared drinks (for restaurants), as well as simply prepared drinks and cocktails, including custom ones and branded (for bars).
A restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with a high level of service in combination with the organization of recreation.
Restaurants are located mainly on central, busy streets, at railway stations and bus stations, at airports, on piers, motor ships, sea vessels, in floating holiday homes, at hotels, motels, in places of public recreation: parks, gardens, as well as in stadiums and in suburban areas, in public, administrative and entertainment complexes, in places where historical and architectural monuments are located.
Visitors are served in the restaurant by waiters, head waiters, and bartenders who have undergone special training. Dishes and on-

Tiki is prepared by highly trained chefs. Service personnel in restaurants have uniforms and shoes of the same type. In restaurants where foreign tourists are served, waiters, as a rule, speak one of the foreign languages ​​to the extent necessary to perform their professional duties.
Restaurants organize services not only for individual guests, but also for congresses, conferences, official evenings, receptions, family celebrations, banquets, and theme evenings.
The restaurant provides visitors mainly with lunches and dinners, and when serving participants at congresses, meetings, and conferences - a full ration of food. On pre-holiday, Saturday or Sunday days, many restaurants organize tastings of national cuisine.
Some restaurants' service practices include family dinners. This type of service requires the preparation of a special menu for children, and the prices for the dishes should not be high.
Sometimes in restaurants, waiters serve dishes with final preparation operations carried out in the presence of the customers who ordered these dishes.
In addition to custom-made and signature dishes, the luxury restaurant accepts orders for dishes not included in the menu. The assortment of purchased goods should include: chocolate, sweets (assorted), fruits, berries, citrus fruits.
Showcases in luxury and high-class restaurants are designed using various decorative and finishing materials, lighting and optical effects, color transparencies, and photographs. Showcases should contain information about the features of the enterprise: the specifics of the kitchen, the range of services provided. In first class restaurants, simpler window displays are allowed.
In the halls of large-capacity restaurants, to create convenience and coziness, separate zones are distinguished with the help of architectural, structural and decorative interior elements, as well as various methods of placing furniture and transformable partitions.
The main types of furniture in restaurants: tables for two, four, six people (rectangular, square, round or any other configuration); restaurant chairs (soft with armrests); benches-sofas (banquettes); sideboards for waiters; flower girls; utility tables, coffee tables.
For luxury restaurants, tableware and cutlery are made to order (from stainless steel, high-quality porcelain and glass with the best finish) or selected taking into account the characteristics of the kitchen and service. Each piece of porcelain should have a monogram or emblem of the company. At banquets and receptions they use dishes and cutlery made of cupronickel and crystal.
Table linen (banquet tablecloths, white and colored tablecloths and napkins, table napkins) are made to order in accordance with the general artistic design of the table setting and interior of the halls. Each piece of linen features a monogram, the full name or emblem of the restaurant. Tablecloths are replaced before serving each new group of guests.
First class restaurants use metal utensils and cutlery made of stainless steel, china, white or colored tablecloths and napkins, but tables with polyester tops may be served with individual linen napkins.
Mandatory additional services provided in luxury restaurants: preparing dishes and organizing festive table service; home delivery of lunches, dishes and other products upon request; booking seats for a specific time; calling a taxi at the request of clients; sale of souvenirs, flowers.
The high-class restaurant has a banquet hall, a bar, and a cocktail lounge with a bar counter. The premises must be beautifully decorated, in a certain style, corresponding to the name of the restaurant.
Menus in luxury and high-class restaurants must be printed. When serving foreign guests in these restaurants, menus are printed in three languages ​​(English, French, German). Branded menu covers, advertising posters, booklets, leaflets, greeting and invitation cards and other types of printed advertising are made from thick paper or cardboard with a glossy finish. In addition to the name of the restaurant, the cover contains its emblem, as well as a drawing reflecting the thematic focus of the enterprise.
Luxury and high-class restaurants provide performances by an orchestra, instrumental or vocal ensemble, and a concert program. Luxury restaurants use high-quality stereo radio equipment and equip tables with individual speakers with adjustable sound volume levels.
Restaurants vary:
according to the range of products sold - fish, beer, with national cuisine or cuisine of foreign countries;
location - city, station, hotel, recreation area, dining car, etc.
City restaurants are located within the city limits and operate at strictly defined hours. They offer great as-

An assortment of dishes, snacks, drinks, or specialize in providing lunches and (or) dinners.
Station restaurants are set up at railway or airport stations to provide 24-hour service to passengers. The menu of these restaurants includes a limited selection of dishes, snacks, and drinks.
And the structure of hotel complexes included in well-known state-owned chains may have two restaurants - a fashionable branded one and a small one with low prices for food and drinks.
In country, national and theme restaurants, the number of dishes and drinks on the menu is set individually, provided that the basis of the assortment is made up of signature dishes and products. Branded dishes include dishes developed by one company according to a special recipe.
The ship's restaurant is designed to serve passengers and tourists along the route. It provides breakfast, lunch, dinner; The company sells culinary and confectionery products, soft drinks, and travel kits. Service is provided by waiters. The sale of food subscriptions is practiced.
Large passenger ships have one or more lounge-restaurants, buffets and bars, and an equipped kitchen. The capacity of the salon-restaurant halls ranges from 48 to 150 seats. They will be equipped the following types furniture: tables, chairs, sideboards. There is a buffet in the hall. Tables and sideboards are fixed to the floor.
A dining car is usually available on long-distance trains. It is intended to serve passengers traveling for more than a day.
Buffet compartments are organized on trains with a journey duration of less than a day. A room occupying two or three compartments for retail and utility rooms is allocated for the buffet compartment. The buffet compartment is separated from the general salon by a counter with a display case, and is equipped with refrigerated cabinets and undercar drawers. The main assortment: sandwiches, boiled eggs, fermented milk products, sausages, sausages, hot drinks (tea, coffee, cocoa), confectionery and bakery products, soft drinks, juices, travel food sets, fruits. The bartender serves passengers. The peddling trade is carried out by the peddler waiter.
Restaurants for car tourists are located near highways or large parking lots and are intended for motorists who do not want to leave their car.
A bar is a specialized enterprise with a bar counter and is intended for the sale of mixed drinks in a wide range. Bars also sells meals, snacks and confectionery. The purpose of the bar is to provide visitors with the opportunity to relax in a cozy atmosphere, listen to music, watch a performance by variety show artists, or watch a video program.
Bars, depending on their assortment, are divided into beer, wine, dairy, cocktail lounges and cocktail bars. The cocktail hall differs from the cocktail bar only in the larger capacity of the hall, as well as more varied equipment.
Bars are located in administrative, cultural and shopping centers, neighborhoods, restaurants, cafes, and hotels.
Depending on the location in the building, bars can be: lobby bars (serve as a place for meetings and conversations), restaurant bars (located in the restaurant interior), auxiliary bars (on hotel floors), banquet bars (in banquet halls), minibars (in hotel guest rooms) .
The bar menu contains both mixed drinks and natural strong alcoholic drinks. To serve cocktail banquets, cold and hot drinks are prepared depending on the season: cups, punches, mulled wine, grogs.
The most common snacks in bars are cheese sticks, canapés, tartlets, olives, salted almonds, pistachios. Confectionery products offered in bars have a narrow range: small cakes, chocolate, sweets, candied fruits.
All bars should have: stereophonic sound-reproducing equipment, televisions, video recorders, and slot machines. Dance floors are installed in bars with at least 50 visitors.
Varieties of non-alcoholic bars have appeared, which have become places for mass recreation of young people, meetings and communication between people of different professions, and promotion of non-alcoholic drinks.
Thanks to good equipment, interior design, and a high level of organization of musical services, these bars have gained wide popularity. Let us characterize some of them.
Salad bars are equipped with a special counter with an open refrigerated display case. It contains special containers into which pre-prepared salad components are placed: green lettuce, cucumbers, radishes, olives, olives, tomatoes, hard-boiled eggs, potatoes, carrots, beets, dill, onions, parsley, celery, cabbage, as well as meat, fish, sausage, cheese, cottage cheese, etc. In a separate bowl there should be dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt, pepper. Each consumer puts ingredients and dressings into individual salad bowls in accordance with their taste.
These bars are one of the buffet options

Fruit bars - a new type of public catering enterprise - arose as one of the areas of an important social task: strengthening the trend towards reducing the consumption of alcoholic beverages.
Enterprises of this type, as a rule, have originally designed premises. They are equipped with the simplest equipment: a counter, a display case with juices (up to 15 items), an electric mixer for milkshakes, an electric coffee pot, and a samovar. In addition to juices, consumers can drink tea and coffee, which are accompanied by confectionery, pies, coming from the confectionery shops of restaurants, cafes and other enterprises.
Milk bars stand out for their range of products. In addition to milk and cream cocktails, such bars on the daily menu offer sandwiches with butter, cheese and sausage, cheese sticks, dairy dishes of several types (homemade milk noodles, noodle maker with apples), pancakes with butter or sour cream, pies, products from cottage cheese, flour confectionery, sweet dishes and drinks. The most popular among visitors are those bars where food is prepared in front of them.
Milk bars are created at branded dairy stores and in large shopping centers. Their goal is to popularize dairy products by conducting tastings, as well as selling a variety of dairy products.
Disco bars operate as cafes during the day and as bars in the evening. They regularly host discos.
Disco bars are located in separate buildings or in the basements of hotels. These bars host youth recreation evenings with performances by orchestras, singers, and actors.
The range of products sold includes a variety of sandwiches, as well as confectionery products: vol-au-vents and baskets with various fillings, pies, pies, straws and nuts with salt, etc.
The menu of disco bars usually includes light soft drinks and mixed drinks, and light snacks. There may also be hot dishes. For dessert, ice cream with various fillings is offered: strawberry, peach, apricot, coffee, nut, etc.
The halls of disco bars should have modern decoration. The dance floor must have colored parquet, appropriate lighting, and backlighting.
To demonstrate slides, large screens are installed in disco bars; powerful musical equipment, devices for creating lighting effects, televisions, and video recorders are also placed in bars. The music program is hosted by disc jockeys.
Express bars (i.e. instant service) are set up in shopping centers, hotels, and train stations. The range of products corresponds to the purpose of the bar: sandwiches, tartlets, vol-au-vents with various minced meats, all kinds of confectionery, dairy products.
Snack bars (snack bars) are designed to quickly serve consumers at the counter. The menu usually has a limited range of dishes. Most often these are chopped and natural steaks, splints, poultry dishes, game, soft drinks, juices, cocktails, coffee.
Beer bars specialize in selling beer on tap and vintage beer (two or three types) in bottles. Beer is released on tap using special racks and dispensing taps, to which it is supplied from stationary containers, usually located in the basement and charged from tank trucks delivering beer from the manufacturer.
It is recommended to have fruit and mineral waters on sale. Sale of strong alcoholic beverages is not permitted. When served by waiters, payment is made according to the invoice issued by them, when self-service - through a bartender or distributor.
Beer bars sell, along with beer, cold and hot snacks, sandwiches that are most in harmony with the taste of beer: cheeses, salted, smoked and dried fish, crispy potatoes, rye bread crackers, crackers, biscuits, olives, olives, shrimp, stuffed eggs.
Wine bars (cocktail bars) are most often located in hotels, restaurants, and cafes. The purpose of this type of bar is to provide visitors with the opportunity to take a light aperitif. Here you can also buy canapés and open sandwiches, as well as tartines and croutons with various products. Some bars serve pancakes with caviar or salmon, julienne, and pastries.
If the bar is located in the antechamber or directly in the hall of a large restaurant, then in this case it is called an “aperitif bar” and is intended, for example, for meeting guests before the start of receptions. Here you can continue the conversation in a relaxed atmosphere and have a cup of coffee.
Grill bars are located both in shopping centers and as independent enterprises in city blocks or in public recreation areas, on busy highways, and in restaurants. In the grill bar, the consumer can receive originally prepared dishes. Here you can have a quick snack, for which the range of products includes tartines, sausages (if they are not available, sausages, grilled or deep-fried). One of the most common dishes in bars of this type is grilled (or fried) fish.
deep-fried pie), chicken on a spit, kebab, steak. As a side dish - French fries. Less often - fondue-type dishes. In grill bars, dishes are prepared directly in front of visitors.
In a grill bar, either tables or high stools can be located around the bar counter. In the latter case, the bartender serves directly at the bar counter. But in both cases, he also works as a cook, since he has to prepare dishes from semi-finished products.
A cafe is an enterprise that organizes food and recreation for consumers, providing a limited range of products compared to a restaurant.
The cafe is intended for the production and sale of branded, custom-made dishes of simple preparation in a limited assortment, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, fermented milk products, flour confectionery products, and sweet dishes. Scrambled eggs, sausages, sausages, pancakes and pancakes are served as second courses of simple preparation. First courses can only include broths.
In non-alcoholic cafes, wine and vodka products have been excluded from the range and the sale of non-alcoholic drinks and confectionery products has been increased. These cafes host discos, weddings, anniversaries, family dinners, and exhibitions of new dishes and products.
Depending on the range of products and the contingent of consumers, cafes are divided into two groups:
by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
for a contingent of consumers - youth cafes, children's cafes, etc.
An ice cream parlor is considered the most democratic place to spend leisure time, since not every family can afford to go to a restaurant, and a bar is an establishment designed for a certain age category. At the same time, all family members, including children, as well as not very wealthy people, can go to the ice cream parlor.
In modern ice cream parlors that produce a specific product, the equipment occupies an area of ​​only 0.5 m2. The ice cream making machine is designed to use both natural products and ready-made mixtures offered by various companies as starting materials. It requires additional equipment made of stainless steel: a rack for storing equipment, a sink for washing equipment, wall shelves (open and closed), a low-temperature refrigerator, a table. Additional equipment also takes up a small area.
The sales area contains: a low-temperature display case for displaying an assortment of ice cream, furniture, and equipment for making tea and coffee. To expand the range of dishes, baked goods and confectionery are added to the menu.
Cafeterias are organized mainly in food or large non-food stores. Cafeterias sell hot drinks, milk, fermented milk products, sandwiches, confectionery and other goods that do not require labor-intensive operations to prepare them for sale. The sale of alcoholic beverages in cafeterias is not permitted. Payments to consumers are made through the bartender.
A canteen is 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.
The canteen is the most common type of catering establishment. The main purpose is the preparation and sale to the population of mainly home-produced products, although if there is demand, consumers can be provided with a full ration: breakfast, lunch, dinner (or part of it). The canteens serve meals at home, accept pre-orders, and also sell culinary products and semi-finished products.
Dining rooms vary:
according to the range of products sold - general type and dietary;
the consumer population served: school, student, etc.;
location - publicly available, at the place of study or work.
A snack bar is a catering establishment with a limited range of simply prepared dishes from a certain type of raw material, designed to quickly serve visitors.
The assortment of snack bars includes cold and hot dishes, snacks of mass demand and easy preparation (sausages, sausages, dumplings, dumplings, scrambled eggs), as well as drinks (tea, coffee). In addition, fermented milk and confectionery products, sweets, and chocolate should be on sale. Sale of alcoholic beverages is prohibited.
The eateries use self-service with a serving counter with a free choice of dishes. Payment is made through a regular cash register (before or after choosing dishes), as well as through a cash register and coin-operated vending machines. Snack bars have a high throughput; they are placed in busy places, in the path of intense consumer flows.
Snack bars are divided according to the range of products they sell - general and specialized. Specialized

,(snack bars are dumplings, varenichnaya, kebab, pancake, pie, cutlet, sausage, sandwich, etc.
Buffets (internal and external) are intended for the sale of culinary products, semi-finished products, various related products, as well as for the preparation and dispensing of hot drinks in mass demand.
All cafeterias (except cafeterias at schools and colleges) must have tobacco products on sale. Self-service is used, payment is made through a bartender or through vending machines.
Buffets are located at hotels, entertainment enterprises, sports facilities, train stations, river and sea vessels, manufacturing and transport enterprises, construction sites, and institutions. As a rule, buffets receive products from public catering enterprises of which they are branches.
Buffets at schools and colleges serve school breakfasts and lunches for students in extended-day groups and staff. Buffets at secondary schools are organized as provided for in the standard designs of these schools.
Buffets at entertainment enterprises should have premium confectionery products, sweets, fruit and mineral waters, and fruits on sale. Sale of alcoholic beverages is not permitted.
It is recommended to have fruits, chocolate, sweets, as well as flowers and souvenirs on sale in the buffets at the Wedding Palaces. Pre-setting of tables with waiter service is practiced.
The enterprise for the distribution of ready-made meals at home is intended for the preparation, distribution at home and sale of home-produced products, culinary and confectionery products and semi-finished products, as well as for fulfilling pre-orders for these products. It also provides additional services, selling and renting boats, providing consumers with advice on preparing dishes, decorating a festive table, etc. Payment is made to the distributor for pre-selected goods with registration through a cash register.
Culinary stores sell various culinary and confectionery products, semi-finished products, and some related products to the public. These stores provide consultations on the preparation of various dishes, confectionery, the use of semi-finished products, new types of raw materials, table setting; organize exhibitions and sales of culinary and confectionery products; accept pre-orders for products sold. Large culinary stores can organize cafeterias selling hot drinks and confectionery.
Payment for purchased goods is made through a cash register.
Cookery stores are usually located in blocks with residential buildings, in separate buildings on busy streets. They serve as branches of restaurants, cafeterias and other businesses.
The teahouse sells a wide range of tea and flour confectionery products. The teahouse menu includes main courses of meat, fish, and eggs: roast beef in a pot; fish baked in a frying pan; natural scrambled eggs with sausage and ham.
Self-service and waiter service are used only in some cases.
IN Central Asia Teahouses are organized according to the type of tea house. A coffee shop is a specialized establishment that offers visitors a wide range of coffee drinks. The menu includes the most popular drinks known all over the world: natural coffee (filter coffee);
coffee cappuccino (coffee cappuccino) - strong black coffee with boiling milk foam, sometimes with the addition of cinnamon and grated chocolate;
coffee luz - coffee with strong fruit liqueur; coffee corretto (coffee corretto) - with grappa (grape vodka);
coffee Warsaw style - with baked milk and milk foam;
Turkish coffee - brewed with sugar;
espresso coffee - strong black coffee prepared by passing boiling water through a layer ground coffee in a special apparatus.
In the coffee shop, visitors can also drink other drinks that are an alternative to coffee drinks, from juices to strong alcoholic drinks. One of the alternative items on the menu could be tea - black, green, herbal: green tea; rose hip tea; mint tea (bait tea, or peppermint tea); tea infused with herbs (herb tea); tea with chamomile (camomile tea); iced tea; black tea.
Snacks in a coffee shop can be the same as in a restaurant or cafe, i.e., in fact, even include entire meals. In Europe, owners of coffee shops and small restaurants often purchase the necessary products themselves, and then hire private chefs to prepare the planned repertoire of dishes. As a result, many coffee shops are widely popular due to

Original desserts or unusual snacks that you won’t find anywhere else.

The type of public catering establishment is a type of enterprise with the characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" the main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars. But according to the 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 culinary 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 in public catering establishments of various types and classes, according to GOST R 50764-95 “Public catering services” are divided into:

Food services;

• - services for the production of culinary products and confectionery products;
• - services for organizing consumption and maintenance;
• - services for the sale of culinary products;
• - leisure services;
• - information and advisory services;
• - other services.

To regulate the relationship between consumers and performers in the provision of public catering services, they were approved by the Decree of the Government of the Russian Federation “Rules for the provision of public catering services”, which were developed in accordance with the Law Russian Federation"On the protection of consumer rights."

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 establishments selling alcohol and 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 the consumer with information about the date and timing of the suspension of its activities and notify local authorities.

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. food culinary restaurant

A procurement factory 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 has 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.

A semi-finished products plant differs from a procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and has greater capacity. 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.

A kitchen factory is a large public catering enterprise designed to produce semi-finished products, culinary and confectionery products and supply pre-production enterprises with them. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar. In addition to the main workshops, the kitchen factory may include workshops for the production of soft drinks, confectionery, ice cream, chilled and frozen foods, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

A food processing plant is 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 are organized at meat processing plants, fish factories, and vegetable warehouses. Designed for the production of semi-finished products from meat, fish and vegetables and supplying pre-production enterprises with them. Production lines for processing raw materials and producing semi-finished products are used, and heavy loading and unloading operations are mechanized.

A canteen is 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. 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:

• - 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, 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 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 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 with a student population 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, baked goods and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Dietary 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 3. Dishes are prepared according to special recipes and technology by cooks with appropriate training, under the supervision of a nutritionist or nurses. 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 teams of workers and employees, usually dispersed across 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. 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. Among the premises for consumers, dining rooms must have a vestibule, a wardrobe, and toilet rooms. The area of ​​sales floors must comply with the standard - 1.8 m2 per seat.

A restaurant is a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with a high level of service 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. Restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure time. 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. Also, restaurants at railway stations, airports, and hotels sell full 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;

• - organizing concerts and variety shows;
• - provision of 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 speak a 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 in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. 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 covering; in first-class restaurants it is possible to use tables with a polyester coating. Chairs must be soft or semi-soft with armrests. Great demands are placed on dishes and cutlery. Crockery made of nickel silver, nickel silver, stainless steel, porcelain and earthenware with a monogram are used or artistic design, crystal, artistically designed blown glassware.

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

Dining cars are designed to serve railway passengers en route. Dining cars are included in long-distance trains that travel in one direction for more than a day. The dining car has 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 are sold. Additional services: peddling goods and drinks. Waiter service.

Buffet compartments are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; have retail and utility premises. Refrigerated cabinets are available. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.

A 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 distinguish:

• - by 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 catering services are 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, 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 nickel silver, nickel silver, stainless steel, porcelain and earthenware, crystal, and glass of the highest grades is used.

A cafe is a 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 parlor, confectionery cafe, dairy cafe;
• - by consumer group - youth cafe, children's cafe;
• - 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 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, custom-made dishes on their menu, but mostly quickly prepared.

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, so the design of 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.

Cafeterias are organized primarily 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 is 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 share:

• - according to the range of general products sold;
• - specialized (sausage, dumpling, pancake, pie, donut, kebab, tea, pizzeria, hamburger, 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 of eateries must comply with the standard - 1.6 m2 per seat..

A teahouse is 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, natural scrambled eggs with sausage, ham, etc.

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

The specialization of eateries involves the sale of certain types of products characteristic of this enterprise.

A barbecue shop is 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, chicken tabaka, and first courses - kharcho and other national dishes that are in great demand among visitors. As a rule, waiters serve visitors in kebab houses. The rest of the eateries use self-service.

Pelmeniye are specialized snack bars, 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, stuffed pancakes with various minced meats. They diversify the serving of these products with sour cream, caviar, jam, jam, honey, etc.

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

Chebureks are intended for the preparation and sale of popular dishes of oriental cuisine - chebureks and belyashi. Related products in cheburechnye - broths, salads, sandwiches, as well as cold and hot snacks.

Sausage shops 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.

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

Bistro is a new fast food chain. 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. It is recommended to open such enterprises where large numbers of people gather: at entertainment venues, stadiums, sports palaces.

To expand public catering services in cities, enterprises for dispensing finished products to homes are located in residential areas. 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 company's assortment includes a selection of cold dishes, first, second and sweet courses. 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 the 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 are enterprises that sell culinary, confectionery and semi-finished products to the public; 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 establishments (catering plant, restaurant, canteen).

The store is most often organized into three departments:

• - department of semi-finished products (meat, fish, vegetables, cereals), natural large-piece, portioned, small-portioned (goulash, azu), minced (steaks, cutlets, minced meat);
• - department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly porridge (buckwheat), etc.;
• - confectionery department - sells flour confectionery products from various types of dough (cakes, pastries, 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.