Today I will tell you in detail about public catering establishments, which establishments belong to them, into what classes they are divided. If you think that catering establishments are just bars, cafes and restaurants, then you are mistaken, now I will tell you why.

Catering

Public catering (public catering)- a branch of the national economy that is engaged in the production and sale of finished food products or semi-finished products. Such enterprises include canteens, coffee houses, bars, pastry shops, pizzerias, fast food restaurants, dumplings and many other enterprises.

In other words, we can also say that these are all enterprises that provide catering services, as well as produce culinary products or semi-finished products.

Public catering enterprises are divided into state (canteens in kindergartens, hospitals, schools, state enterprises) and private (cafes, bars, restaurants).

Services provided by catering establishments are divided into:

  • catering services;
  • services for the manufacture of culinary products and confectionery;
  • services for the organization of consumption and maintenance;
  • visitor leisure services;
  • other services.

Public catering enterprises must necessarily comply with the established sanitary and fire safety rules, comply with regulatory and technological documents, and take care of the quality of the services and products provided. It is also the duty of the enterprises to take care of the health and safety of employees and visitors and care for the environment.

Catering establishments are also divided into:

  • blank;
  • pre-cooking;
  • having a complete production cycle.

Procurement enterprises include enterprises that produce confectionery products or semi-finished products from raw materials, which are subsequently used at pre-cooking establishments. As a rule, these are rather large enterprises with a large turnover, their own warehouses, freezers, high-tech equipment, and a fleet of vehicles for delivering products to consumers.

Such enterprises include confectionery, culinary workshops, dairy factories, etc.

And then already pre-preparation enterprises use these products to prepare final food products from semi-finished products and sell them to the population through snack bars, fast foods, cafes, bars, canteens, dumplings, dumplings, beer houses.

For institutions that have completed production cycle include those that have the ability to completely prepare the final product from raw materials and sell it to their visitors, and also have large trading or banquet halls for selling products. It can be quite large pizzerias, cafes or restaurants.

In restaurants, in addition to selling high-quality products and dishes, high-quality service, they must also take care of entertaining their guests, cultural recreation))


Catering establishments

Restaurant is a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a highly qualified level of guest service, combined with a stylish and unique design and interior of the premises, as well as organizing entertainment for visitors to the restaurant and cultural recreation.

According to the range of products sold and decoration, restaurants are divided into:

  • specialized,
  • with national cuisine;
  • thematic.

By location - a restaurant at a hotel, railway station, in a recreation area, a dining car, etc.

The staff of the restaurant must employ employees with special education and high qualifications. Waiters, chefs, bartenders must thoroughly know their cooking technology, and be able to find a common language with any restaurant guests and serve in such a way that visitors become regular guests.

Often the restaurant staff is dressed in, this gives a certain style to the institution and distinguishes it from the rest with its style.

Furniture in restaurants should be of increased comfort, corresponding to the interior of the room, chairs should be soft and comfortable. Also cutlery and crockery in restaurants should be of high quality. In many luxury establishments, knowledge of foreign languages ​​by waiters is welcome.


Bar - a public catering establishment with a bar counter that sells alcoholic, non-alcoholic, snacks, desserts, confectionery and bakery products.

According to the range and method of preparation of products sold, bars are divided into:

  • dairy;
  • beer;
  • wine;
  • cocktail bars;
  • coffee;
  • grill bars;

According to the specifics of the service, the bars are divided into:

  • variety bar;
  • disco bar;
  • fitness bar;
  • video bar.

Compared to restaurants, bars often lack the ability to prepare complex dishes and offer a much more limited range of dishes. Quite often in bars, in addition to drinks, there can only be sandwiches, pizzas and similar products, since the focus of bars is more on drinks than food.

A cafe is a public catering enterprise that organizes meals and recreation for visitors, but compared to restaurants, it has a smaller assortment of dishes and drinks, a more modest interior, and spaciousness.

However, cafes also sell branded, custom-made, complex dishes, and in some of them the quality of service and the qualifications of the staff can be quite high. There are a large number of small cozy cafes with their own flavor and excellent branded snacks and dishes, they are especially common in resorts, tourist centers or large cities.

In a cafe, in addition to the dining room, there must be a vestibule, a cloakroom and toilet rooms for visitors.

In a cafe, in addition to meals and snacks, they should also provide entertainment to their guests, think over the interior, lighting, and good ventilation of the room. Crockery, furniture and cutlery must also be of a certain level.

Dining room - a public or serving a certain contingent of consumers institution, with a variety of assortments of dishes, confectionery and flour products.

According to the range of products, canteens are divided into dietary and general types. As a rule, dietary ones are located in children's or medical sanatoriums and institutions. Basically, in canteens, the principle of self-service is applied, visitors passing along the distribution choose snacks and drinks, pay off and sit down at a free table.

Crockery and cutlery in canteens are also quite simple and exquisite dishes you will not find in these establishments - everything is simple and home-style.

Exceptions are canteens located in executive committees, regional administrations, ministries and higher government institutions. There you can always eat tasty and cheap in good conditions)) But getting there is not so easy ((

Snack bar - an institution with a limited range of dishes of simple preparation for quick service to visitors.

Depending on the range of products sold, snack bars are divided into:

  • dumpling;
  • dairy;
  • dumpling;
  • cheburechnaya;
  • dumplings;
  • pie;
  • pancake;
  • sausage;
  • barbecue;
  • pizzeria, etc.

All eateries use the principle of self-service, furniture and cutlery can be the most simple, up to disposable. Due to the simplicity in these establishments, prices are quite democratic.

Buffet - an institution equipped with a counter and a showcase that sells a limited assortment of simple dishes, drinks, flour products that are prepared in other places (canteens, cafes), but only sold here.

Examples of buffets can be seen in large numbers at bus and railway stations, hospitals, schools, theaters and in the lobby of concert halls during major concerts.

Catering classes

Depending on the quality of the services provided, the level of service, the qualifications of the staff, the design and decoration of the hall, furniture, decorations and the quality of cutlery, the following classes of catering establishments are distinguished:

  1. Higher
  2. First

The luxury class is characterized by a unique luxurious design and interior of the hall, an increased level of comfort, a large assortment of gourmet and signature dishes, an extensive wine and cocktail list, comfortable furniture, expensive high-quality cutlery and table glass, organization of themed evenings, performances by groups and organizations in general. maximum attention should be paid to guests' recreation.

For the "upper" class - the original interior of the institution, the comfort of furniture, high-quality cutlery and glass, a diverse range of dishes and snacks, the availability of specialties and cocktails, the organization of high-quality leisure time for visitors.

For the "first" class - the comfort of the hall of the institution, the availability of a range of high-quality dishes of complex preparation, specialties, simple cocktails, high-quality cutlery and glass.

I told you about the most common restaurant-oriented enterprises that use the labor of a waiter or bartender. There are also culinary factories, procurement workshops, confectionery factories - they all belong to public catering enterprises, but I will not talk about them in detail.

All establishments of the restaurant business are important and have their own audience, and this must be taken into account when opening a new establishment. The staff of any of the establishments I have described above deserves respect for their work. I have been working in cafes and restaurants for over 20 years and I know how hard work it is. I send a huge hello to all employees of public catering enterprises, we are all one big family!

This is where I will end today's post, I'm waiting for your questions, wishes, suggestions for new publications in the comments.

I would be grateful for the distribution of the note on social networks.

See you!

With respect, Nicholai

Notes

Catering company- an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption (GOST R 50647).

Type of catering establishment- type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

Catering class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service.

Catering service- the result of the activity of enterprises and citizens-entrepreneurs to meet the consumer's needs for food and leisure activities (GOST R 50764-95).

Cafe catering service is a service for the production and sale of culinary products and purchased goods in a limited range compared to other types of enterprises and mostly simple production, as well as the creation of conditions for their consumption at the enterprise.

Diner food service provides a service for the production of a narrow range of culinary products, including from a certain type of raw material, as well as the creation of conditions for its sale and consumption.

2. Classification of enterprises.

Catering establishments are classified:

  • according to the degree of centralization of production (with a complete production cycle - working on raw materials, on semi-finished products, blank and not having production - distributing);
  • by the nature of the contingent served (with a changing contingent - public, with a constant contingent - catering units at schools, factories, etc.);
  • on the basis of specialization (complex, general type, specialized in the production of certain types of products);
  • according to the method of service (serving by waiters, self-service);
  • by mark-up category and level of service (luxury - restaurants; the highest - restaurants, cafes, bars; the first - restaurants, cafes, specialized enterprises; the second - public canteens, cafes, specialized enterprises, buffets; the third - canteens and buffets serving workers, employees , students and pupils).

Depending on the time of operation, catering establishments can be permanent and seasonal.

Enterprises are also divided into stationary and mobile.

In accordance with GOST 50762-95 “Public catering. Classification of enterprises ”in the food industry, the following types of enterprises are distinguished: restaurant, bar, cafe, canteen, snack bar. As part of these types in recent years, highly specialized fast food enterprises have gained great popularity.

3. Characteristics of enterprises.

Cafe- a widespread type of catering establishment, which differs from restaurants primarily in the range of products sold and, as a result, in organizational and design features.

Cafe distinguish:

  • in terms of the range of products sold - ice cream parlor, confectionery cafe, dairy cafe, puff cafe;
  • according to the contingent of consumers - cafes for youth, children, etc.

The menu of a puff cafe can include a wide range of drinks (hot and cold), flour products - donuts, flour confectionery, desserts, as well as cold appetizers and second hot dishes. Cold and hot appetizers and second hot dishes, as a rule, are not difficult to manufacture, and various semi-finished products are most often used for their production.

Cafes, as well as restaurants, combine the production, sale and organization of consumption of products with the organization of recreation. The range of services provided by a lush cafe can consist of the following list:

  • production of culinary products and confectionery according to consumer orders;
  • organization and service of celebrations (children's birthday parties);
  • sale of culinary products and confectionery products through the store and culinary departments;
  • sale of culinary products outside the enterprise.

The limited range of manufactured and sold products, as well as the simplicity of its manufacture, determine more limited requirements for architectural and planning solutions of the enterprise and its design. So, a signboard is allowed ordinary - without illumination. The design of halls and premises for consumers should create only a unity of style, and the microclimate should be provided by a ventilation system that creates acceptable temperature and humidity parameters.

Mandatory premises for cafe consumers are: a lobby, a wardrobe, a hall, a toilet with a room for washing hands.

The size of the areas for consumers in a cafe is regulated only for the hall and should be at least 1.6 m2 per seat.

The size of the hall is directly related to the form of service - waiters or self-service. When serving by waiters, the size of the halls should be provided for large areas, since it is required to install picking tables and have free passages for serving carts.

A cafe, unlike a snack bar, combines the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.

diner- a public catering enterprise with a limited range of simple dishes prepared from a certain type of raw material or semi-finished products, designed to quickly serve consumers.

According to the range of products sold, snack bars are divided into two categories: general and specialized. The network of specialized eateries is quite wide and includes sausage, dumplings, pancake, patty, donut, barbecue, tea, pizzerias. The specialization of the enterprise is directly related to the predominance of one of the dishes in the assortment, as well as the accompanying hot and cold appetizers, sandwiches, confectionery and a variety of cold and hot drinks.

Most eateries are classified as fast food establishments, which operate a self-service system with a free choice of dishes. To reduce the area of ​​the trading floor and increase throughput, high tables are installed here, at which consumers can eat standing up.

Remote trading is considered rational at special sites adjacent directly to the enterprise. Such work is organized in spring and autumn in recreation areas. On the grounds, tables, chairs and special umbrellas are installed over each table or an awning over the ground.

In large modern supermarkets, a wide network of cafeterias is organized, the products of which are close to snack bars: sandwiches, sausages, pizza, flour confectionery, hot and cold drinks. One or two workplaces are organized in the cafeteria and equipped with microwave ovens, coffee makers, juice coolers, and refrigerators. Products, as a rule, are sold in disposable utensils, which does not require washing utensils and significantly reduces the area occupied by the enterprise.

The requirements for architectural and planning solutions for eateries include the presence of a sign with a conventional design and a ventilation system that provides acceptable temperature and humidity parameters.

The composition of premises for consumers is regulated only by the presence of a hall, the area of ​​\u200b\u200bwhich should be organized at the rate of 1.8 m2 per seat with distribution.

Cafes and eateries, unlike restaurants and bars, which are divided into three classes, are not divided into classes.

Mixed catering establishment. As part of cafes and eateries, it is also possible to design two trading floors with separate entrances. Each of them sells a certain type of product, for example, a puffy cafe - a confectionery cafe, a pancake cafe - a pie cafe, a barbecue cafe - dumplings, etc.

Such an organization of work makes it possible to divide the flow of consumers of a certain type of product and thus increase the throughput of the enterprise as a whole.

As can be seen from the above example, the combination of a cafe and a snack bar is based on the production and sale of culinary products that are similar in terms of cooking technology and have the same products based on recipes, such as milk, flour, eggs, flour products, flour confectionery, etc.

4.General requirements for catering establishments.

At catering establishments, the requirements of regulatory documents on the safety of services must be met:

  • sanitary and hygienic and technological requirements SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;
  • requirements for the safety of food raw materials and products - in accordance with the requirements of the MBT 5061;
  • environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;
  • electrical safety - SNiP 11-4.

The architectural and planning solution and structural elements of the building, the technical equipment used must comply with SNiP 2.08.02.

Enterprises of all types and classes must be equipped with water supply systems (domestic, fire-fighting and hot), sewerage, ventilation, heating, electric lighting, telephone network.

In accordance with the design assignment, a building or a group of premises of catering enterprises can be additionally equipped with: air conditioning devices, internal telephone communication, sound and speech amplification installations, alarm and danger warning systems, automation and dispatching systems for engineering equipment, as well as gas supply systems, garbage disposal and dust collectors.

The design of these systems should be carried out taking into account the requirements of the relevant regulatory documents in construction in force in the given territory.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

Raw materials and food products used for the production of culinary products, as well as the conditions for their production, storage, sale and organization of consumption must meet the requirements of the relevant regulatory and technical documentation (Collections of recipes for dishes and culinary products, standards SanPiN 42-123-5777-91 and 42 -123-4117-86), as well as sanitary-hygienic, microbiological and biomedical indicators approved by the Ministry of Health and Medical Industry of Russia.

The service conditions for the provision of services must comply with the requirements of the current regulatory documentation for the level of noise, vibration, illumination, the state of the microclimate - the requirements of SanPiN 42-123-5777-91, architectural, planning and design solutions, indicators of electrical, fire and explosion safety - the requirements of SNiP 2.08.02-89.

Commercial and technological and refrigeration equipment, utensils, appliances and inventory, other items of material and technical equipment must be made of materials permitted by the Ministry of Health and Medical Industry of Russia for contact with food products, and meet the requirements of SanPiN 42-123-5777-91, operational documentation of factories - manufacturers and norms of technical equipment of catering establishments.

Production and service personnel must have appropriate special training and ensure compliance with sanitary requirements and personal hygiene rules in the production, storage, sale and organization of consumption of culinary products.

Requirements for the ventilation system.

The ventilation system in built-in, built-in-attached catering facilities to buildings for various purposes should be designed separately from the systems of these buildings; it is possible to connect them to the control units of these buildings.

Catering facilities built-in or built-in-attached to residential buildings must be equipped with a separate ventilation system with an emission above the ridge of the residential building.

Exhaust ventilation systems should be designed independently for the following premises:

  • premises for consumers (with the exception of latrines and washrooms);
  • hot shops and washing;
  • production (with the exception of hot shops and washing), storage (with the exception of refrigerated chambers: for storing vegetables and fruits, meat and fish, food waste) and administrative premises;
  • restrooms, washrooms and showers;
  • refrigerated chambers for storing vegetables and fruits, meat and fish;
  • refrigerated chambers for storing food waste.

In catering establishments with 50 seats or less, the supply ventilation of the dining hall and the hot shop may be designed as a single system.

When equipped with a ventilation system for a food establishment, the ventilation hood above the equipment must be at least 300 m3 / h if the ventilation goes directly to the street, and at least 700 m3 / h if the ventilation system is connected to the building system.

5. Requirements for cafes and snack bars.

Requirements for cafes and snack bars are divided into the following areas:

Requirements for architectural and planning solutions and design of enterprises.

Requirements for furniture, tableware, appliances, linen.

Enterprise typeBusiness requirements
Cafe
  1. Tables: polyester coating.
  2. Tableware and cutlery:
    • metal utensils and cutlery made of stainless steel;
    • sorted glassware.
  3. Paper napkins.
diner
  1. Furniture that matches the interior of the premises.
  2. Tables: hygienic mat or tables, stand-up dining brackets.
  3. The availability of tables of different capacities is determined taking into account specific conditions.
  4. Tableware and cutlery:
    • aluminum metal utensils and cutlery;
    • semi-porcelain, earthenware dishes;
    • high-quality glassware without a pattern made of pressed glass;
    • it is allowed to use disposable dishes made of aluminum foil, cardboard, etc.
  5. Paper napkins.

Before opening your own catering point, you need to determine exactly what kind of institution it will be. On this page we offer you to get acquainted with the generally accepted types of catering establishments. Any restaurateur is simply obliged to perfectly understand not only the management of his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the ways of serving these drinks will greatly help him in this.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite rest and gourmet food. Fine table setting, cutlery, napkins, flowers, quality service, a varied and original menu with specialties are a must here.

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 interior of the restaurant 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 is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.

From drinks in the bistro, emphasis is placed 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, equipped in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee houses and other establishments is a wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, get into a cozy atmosphere, 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 need expensive stoves, complex devices such as a combi steamer, or a whole staff of cooks. The main equipment is a professional coffee machine, coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. That is why a small coffee shop can pay off in just one to two years.

In addition to pleasant communication and good customer service, 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 a detailed description and price indication.

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

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

Here are the main types of coffee drinks.

Espresso . High-pressure water vapor is passed through the finely ground coffee.

cappuccino . It is made on the basis of espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with plenty of hot milk.

Irish coffee. It's an espresso with chocolate and whipped cream. Chocolate syrup is often used for its preparation.

Americano. This is espresso heavily diluted with water.

Glace. It's espresso with ice cream.

As an accompaniment to coffee, the coffee shop serves salads and hot dishes, but the main focus is on sweets, pastries and desserts.

Tavern

Taverns are usually distinguished by their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, eateries, restaurants, cafes, pubs and so on. Antique utensils, weapons, old photographs and, of course, autographed photos of famous bullfighters who once visited this institution hang on the walls.

A tavern is not only 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 meals in the cafe are not high, which is achieved primarily due to the range of dishes offered: it is either traditional national cuisine, or convenience foods, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families go here, young students and adults visit. Therefore, cafes often have several rooms: a public hall, a children's room and a bar.

Instead of chairs in cafes, benches are sometimes used. In the children's room there may be a playground with toys or mini-rides.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, as there is always fresh pizza here, which is done quickly and efficiently.

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

However, the main equipment for a pizzeria is an oven. Pizzerias today often use microwave and microwave ovens, which are large 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.

Barbecue

Barbecue - a common type of specialized enterprise. The barbeque menu includes at least three or four types of shish kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tapaka chickens, kharcho and other national dishes that are in great demand among visitors from the first courses.

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

To prepare meat or fish shish kebab, you need a skewer, a skewer, on which pieces of raw product will be strung. The length of these items should depend directly on the size of the barbecue or some other equipment for preparing this dish. Firewood or coals for frying are placed in the brazier. Brazier in other words 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 are better strung. Most often, ready-made barbecue is served on skewers. However, it is fashionable to remove it from skewers and serve already in a dish.

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

After the preparatory stage has been completed, the pieces of meat are put on a skewer mixed with onion, cut into rings, and fried over coals burning without a flame. In the process of frying, in the event that the flame begins to flare up, it is extinguished by spraying with water diluted with vinegar, or poured over with wine.

pancake

As the name implies, pancakes and pancakes are the main products offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, 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 smeared with a brush.

Pancakes are made with yeast. They are more "thick" and satisfying. Pancakes are often stuffed with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes layered one on top of the other and stacked with various fillings. Such piles of pancakes are smeared 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 pancake cuisine. Undoubtedly, a pancake house 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 a hot shop with high-quality ventilation. This workshop houses specialized equipment for making pancakes.

Fast food restaurant

Fast food is the fastest growing sector of the foodservice industry. They usually focus on foods with universal appeal such as hamburgers, chicken, poultry, and ice cream. Many fast food operators are expanding their standards to offer more choice and to meet changing demand, such as vegetable salads and appetizers, french fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent trade look, and the company's style is also expressed in napkins, containers and bags.

Placement in places with high traffic plays a very 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 establishments are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications for decorating 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

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

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues all belong to cafeterias and have specialized equipment and menus. Here it is customary to use self-service from the counters, on which products with prices are located. To ensure self-service, the line with dishes 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 the regular visits of customers in the evening, compared to 15% during lunch. Pub visits are typically 2 to 2.5 times higher for men than for women, with a high proportion of younger client groups. In addition, the occupancy of pubs is not uniform in time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of the decor of pubs is Victorian or Edwardian style: dark warm colors, good lighting and exquisite glass. The individuality of the pub is enhanced by wall hangers, ornaments 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: with the help of “top fermentation” technology, ale is obtained, “bottom fermentation” - lager, which is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.

Hot and cold snacks are served in the bars with beer.

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

Classification of strong alcoholic beverages

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

2.Rum. An English drink made from sugar cane or Jamaican millet. They drink it from old fashion with ice or bacardi at room temperature. Rum is white, medium (yellowish) and dark. From 43 to 75 degrees.

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

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

5.Tequila. Mexican vodka. Made from the pulp of agave. Served in stacks 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 an anise flavor, when water is added, it acquires a milky color, served with cold appetizers.

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

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

IN Russian classifications:

- from 3 to 5 years - by number stars;

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

– from 7 to 10 years – KVVK— cognac, aged, of the 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 old - "Napoleon"

– up to 30 years old – XO.

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

10. Liquor. Alcohol or other strong alcoholic drink flavored with 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 of grape wine, fruit juice and spiced tea.

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

13. Punch. Drink from 5 components: 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 (mixture of juice, combs and crushed berries) and whole berries, fortress (alcohol knowledge) 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 wine-making legislation.

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

Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Separate wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of 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 is from light straw with a greenish tint (young dry) to dark amber (dessert and fortified.). Over time, white wines, with long exposure, change their color: dry ones darken and acquire a dark golden color, dessert and fortified wines become dark amber.

Rosé wines- color from light pink, flesh to dark pink, light ruby.

Red wines- their color is from dark ruby ​​with a violet-gray tint (young) to dark garnet with a brownish-brick tint in a thin upper layer (ageing). With a long exposure, the color intensity of red wines decreases and age wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

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

Ordinary wines(ordinary typical) - these are wines made from different types of grapes. For such wines, the growth of grapes is not regulated regionally. The wines are produced according to the generally accepted technology. Such wines are not stored for a long time and their implementation, as a rule, is carried out no later than six months after laying it in storage (maximum storage time - until July 1 of the next harvest year.).

Ordinary wines, depending on the timing of implementation, are divided:

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

— Wine without aging- they receive the same as young ones, but they 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 the ripening of the grapes. They are obtained from certain high quality varieties of grapes, and the growth of 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 for the quality of sugar content and composition is mandatory, and it is processed at the place of collection zhaya. Wines are produced according to 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 venno increase their organoleptic properties. These wines are characterized by a constant, high quality, preserved from year to year. Alcohol content (strength) of high-quality wines should be at least 10% vol.

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

— Aged wines– wines of improved quality with obligatory aging in large stationary containers, before bottling, at least 6 months (counting from January 1 following the harvest years).

— Vintage wines- wines of high quality, the duration of aging in large stationary containers should be at least 1.5 years for vintage table wines and at least 2 years for vintage x 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 containers or metal tanks, are additionally bottled and aged in special enotec conditions not less than three years.

Some wines obtained in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result, in winemaking, it became necessary to allocate such wines to a separate category of wines “with a controlled denomination of origin”. To wines c controlled denomination of origin refer to wines of high quality, distinguished original organoleptic properties, obtained by special or traditional technologies, from certain varieties of grapes growing in strictly regulated areas (microzones), which are characterized by the most more 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 harvested, and these wines are produced. By law, such wines no longer have the right to be produced anywhere. ( Negru, Roshu de Purcari, Romanesti.)

Production classification of wines

Characterizes wines according to certain physical, chemical and technological parameters:

– classification of wine depending on the content of carbon dioxide.

One of the main signs of wines is the content of carbon dioxide in them. On this basis, grape wines are divided into two large groups: quiet wines- not containing carbon dioxide or containing it in a small amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excess amount of carbon dioxide are divided into: artificially saturated with carbon dioxide - carbonated, saturated with carbon dioxide by primary fermentation - natural sparkling and saturated with carbon dioxide by secondary fermentation - sparkling produced classical method(bottled fermentation) and sparkling wines traditional method(fermentation in large hermetically sealed reserves).

- by alcohol contentwines are:

Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must 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 must with the further addition of ethyl alcohol, as well as from wine materials with the use of c special technological methods that give specific organoleptic properties. Strong wines contain more alcohol (17-20% vol.) and less saxap (up to 14 g/100 ml), a dessert, on the contrary, - less alcohol - 12-17% vol., and more saxap - up to 35 g / 100 ml.

– classification of wines according to the content of caxapa.

Table (natural) wines:

- table dry wines. Their main feature is the complete absence of saxar and low alcohol content (10-12%). Wine material obtained after fermentation is never alcoholized. In the manufacture of white wines, juice previously pressed from grapes is fermented. According to the red method, wine is made like this: juice is not separated from crushed berries, but fermented on the pulp, i.e. together with berries. And only then all this fermented mass is squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such from the fact that the fermentation process is artificially interrupted by a sharp cooling of the fermenting must. At the same time, 11-13% alcohol accumulates in it and 3-8% saxap remains.

Fortified (special) wines — Alcohol is added to the fermenting must. At the same time, fermentation stops, and exactly as much unfermented saxap is left in the wort as necessary. Fortified wines are divided into strong, dessert and flavored.

— strong wines. The strong ones include port wine, madepa, xepec, marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% saxap. About 10% of alcohol is a natural intake, the rest is alcohol introduced during alcoholization. For the first time this drink was obtained in Portugal, not far from the city of Porto. A characteristic feature of wine is the tones of dried fruits in the aroma. This is achieved due to long-term aging of wine in barrels, in rooms (thermal chambers) with a high temperature (up to 40 degrees), or on the street (on sunny sites) in hot summer ny period. Duration of exposure is 1-2 years.

Madepa . First received on o. Madepa (Portugal). The peculiarity of wine is in the aroma a specific tone of red-hot nut. The wine is prepared in the same way as Port wine, the difference is in the varieties of grapes and in the length of exposure, which is 3-4 years. After exposure, the content of saxap and alcohol is brought to the desired condition. In Portuguese Madeira, 18-19% alcohol, in English, about 32% alcohol and up to 2% saxap.

Xepec . (According to 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 alcoholic wine material is aged in incomplete barrels under a film of special yeast cells, which, absorbing ethyl alcohol and oxygen od, acetaldehyde is released into the wine, giving the drink a characteristic mushroom aroma, or the smell of a red-hot nut.

marcala — 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. Maybe for this reason the wine was very popular among the sailors of the sailing fleet (in particular among the pirates.) Conditions: alcohol - 18-20% vol, caxap - 15-70 g / d m.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet And liqueur. In sweet wines up to 20% saxapa, and in liquor up to 32%. The main types of dessert wines are cahors, muscat, tokay And Malaga. The intense color of cahors is obtained by heating the pulp to 60 degrees. Malaga- Spanish, liqueur wine, saxap 20-30%.

— flavored wines (vermouth) they are also strong and dessert. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., saxara - up to 6-10 g / 100 ml and infusions of various plants, dessert - in the same way, but with other conditions mi: alcohol - 16% vol. and caxap - 16 g / 100 ml.

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

Currently, the importance of public catering enterprises is increasing. This is due to changes in the methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let's take a look at what food service is today.

general characteristics

The main issues that relate to the area under consideration are clarified in various normative acts of international and domestic type. Standards and requirements for this sector are established by GOST. Public catering can be characterized in many ways. So, it is understood as methods of preparing food in large quantities, implemented without a preliminary agreement with consumers. Any type of food organized outside the home is also called public.

General classification

Catering establishments may be in the private or public sector. The latter includes institutions for schoolchildren and preschoolers, convicted persons, military personnel, as well as people employed in the civil service and undergoing treatment in hospitals. The private sector may include many of the catering establishments listed above. It also includes restaurants and other types of outlets that generate income. The private sector includes organizations that produce prepared food sold through any of the channels listed above.

The value of the sphere

The development of society contributed to the formation of a socially organized nature of nutrition. The economic significance of this area is to create conditions for increasing productivity and improving the quality of labor activity. This is achieved by providing adequate nutrition at the place of study and work of citizens. The most important tasks of the sphere under consideration also include saving labor and money, creating prerequisites for increasing the free time of people, especially women. Public catering is a type of activity related to the production, processing, marketing and consumption of relevant products, as well as the provision of services to citizens.

Specificity

The sphere of public catering includes all organizational forms in which mass consumption is expressed (in children's institutions, hospitals, etc.), whose tasks include restoring and maintaining the health of the population at the required level. Services within the industry under consideration are provided in exchange for citizens' money. One of the main features of the sector is the commonality of trade and technological, material and technical, administrative and economic structures.

Industry functions

Within the framework of the sector under consideration, the production and marketing of products, as well as the organization of public catering, are carried out. The first function is considered the main and initial. In the production of food, labor costs account for about 70-90% of all industry costs. This process involves the creation of a new product. Own catering products are sold with additional cost and new consumer qualities. In terms of the complex of their functions, organizations in the industry under consideration differ from companies involved in other industries. For example, enterprises operating in the food industry produce products that can usually be consumed after additional processing. As for the goods produced in the sector under consideration, they are not subject to long-term storage and transportation. This, in turn, requires the organization of consumption of products on the spot. However, it should be noted that the situation has changed somewhat in recent years. In particular, enterprises engaged in public catering are organizing the production of confectionery and culinary products, semi-finished products and other goods, as well as their sale to the retail network through wholesale distribution.

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

Their activities can be carried out through the use of unprocessed raw materials or semi-finished products. They can be part of the system of structural education or be independent. The organization of a public catering enterprise is a process to which rather stringent requirements are imposed. In particular, they relate to the external and internal design of establishments, indoor microclimate, appliances and tableware, furniture, assortment and menu, music service, etc. The rules of public catering provided for in regulatory enactments must be strictly observed by all entities involved in the industry.

Company classification

Public catering enterprises by the nature of production are divided into:

  1. Preparatory.
  2. Handouts.
  3. Blank.

The latter can be separate workshops or their complexes. Each such division may have separate production tasks and functions. The workshops are intended for mechanized centralized production of culinary, bakery and confectionery products, as well as for supplying pre-cooking companies, shops, and retail outlets. Such enterprises specialize in the processing of raw materials and the production of semi-finished products of varying degrees of readiness, as well as culinary products from poultry and other animals, fish, and vegetables. Pre-cooking companies carry out direct preparation of dishes with subsequent implementation and formation of a consumption system. Such establishments use various recipes in their work. For catering establishments of a distributing type, the presence of any special production is not typical. Such establishments sell finished products, which, in turn, are received from procurement and other companies. The organization of public catering by such establishments is carried out in special halls. For companies of a mixed type, they carry out the production and trade process in a full cycle.

Range

Depending on it, catering establishments are distinguished universal and specialized. The first carry out the preparation of dishes from different, and the second - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, and traditionally there are few European ones.

The nature of the service

Catering services can be provided at different levels:

  • First.
  • Higher.
  • Suite.

The class of an establishment is a complex of distinctive features of a particular type of enterprise, which characterizes the conditions, level and quality of service. The above categories are assigned to bars and restaurants. Cafes, canteens and snack bars do not have classes. Depending on the contingent, there are public institutions and those located on the territories of educational and medical institutions, industrial structures.

Time and place of operation

Catering establishments can be permanent or seasonal. In the spring and summer, various summer cafes are open. They offer a relatively small assortment of homemade and purchased products. Such establishments are located in buildings of a semi-closed, closed or open type. Catering equipment in such temporary cafes is simple. They do not have exquisite furniture; counters are usually made in the same way as those in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are placed in enclosed structures, equipped with equipment for carrying out various operations. Depending on the place of action, institutions can be stationary or mobile.

Functional affiliation

A separate group includes the organization of public catering in aircraft, road, sea and rail transport. Hotel services cover different market segments. Off-site provision of products, production of culinary products is also specific. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

Establishments such as buffets are considered separately. They are structural divisions that are intended for the sale of culinary products in a limited range. Buffets can work independently or operate at other facilities in which public catering is carried out (restaurants, canteens). In the latter case, the institution must have the same category as the structure to which it belongs.

Combines

They are industrial and economic complexes. They include pre-cooking and procurement establishments that use the same technology for preparing products, culinary shops and support services. Usually they act as the head objects of a unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are intended for the centralized production of bakery, culinary and confectionery products. They also supply pre-cooking enterprises, retail chains, and stores. Culinary factories have their own outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the "fast food" system in stationary or portable facilities. Fast food establishments are designed to produce and sell, as well as to ensure the consumption on the spot of a constant range of dishes of simple preparation. In their activities, such enterprises use semi-finished products of industrial or domestic production.

Stationary objects

The tent is a public catering facility that sells a small assortment of home-made products and purchased goods. The tent belongs to the stationary network, is located in a light closed building. It provides for two or more jobs, a utility room. There is no trading floor. The pavilion is a public catering facility that sells its own products in a narrow range and purchased goods. It is located in a temporary or permanent building. The pavilion may include a trading floor.

General requirements

The range of standards is established by GOST R 52113. The general requirements for activities are as follows:

  1. social targeting.
  2. functional suitability.
  3. Safety.
  4. Ergonomics.
  5. Aesthetics.
  6. Informativeness.
  7. Flexibility.

Social targeting

This catering requirement includes:

  1. Security and accessibility for consumers of different categories.
  2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, professionalism of the staff.
  3. Availability of certain conditions and benefits for vulnerable categories of citizens (children, disabled people, and so on).

Functionality

This requirement includes:

  1. Timeliness and accuracy of work, including compliance with the regime established at the enterprise, the assortment list of dishes, drinks and products, compliance with the waiting time and order execution, and so on.
  2. Ensuring the choice of services by the consumer.
  3. Compliance of personnel involved in the service, professional purpose, qualifications, competence, and so on.

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the instruments and furniture used in the process of servicing the physiological, anthropometric and hygienic capabilities of customers. Aesthetics characterizes the harmony of design and stylistic unity of the premises. This requirement also applies to the appearance of employees, table setting, menu design, and so on. Informativeness implies timely, reliable and complete receipt by consumers of information in the service hall and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Catering technology

Without knowledge of this area it is impossible to build production. The technology of public catering products includes various methods of preparing dishes, processing raw materials, and component standards. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is the technical equipment of the entire process. Specialists must know the features and be able to rationally use the various devices used in the course of production and sale of products. The technology of catering products also includes a culture of service. Training of specialists is carried out in the relevant specialized institutions. The duties of the employee include:

  1. Development and implementation of optimal production modes.
  2. Use of modern methods of cooking.
  3. Development of norms for material and labor costs, work order.
  4. Process optimization and cost reduction.
  5. Monitoring compliance with discipline and proper operation of equipment.
  6. Supervision over the implementation of sanitary and hygienic standards in the production process.

The technology of catering also involves the study and use of the experience of world-class establishments that have proven themselves in the area under consideration.

Public catering (catering) - This is a branch of the national economy engaged in the production and sale of ready-made food and semi-finished products. Such enterprises include: a restaurant, a cafe, a bar, a canteen, a pizzeria, a coffee shop, culinary and pastry shops, dumplings, pancakes, as well as various types of fast food. All public catering enterprises are divided into: public and private. The above institutions are more typical for private sector institutions. The public sector includes catering establishments for children, schoolchildren, military personnel, the elderly, people undergoing treatment in a hospital and other similar establishments.

Term "public catering" was more used in Soviet times, and today in most countries of the world the concept of "restaurants", "restaurant business", "restaurant business" is used to refer to this industry. But in any case, these are enterprises that provide catering services to the population through the production of culinary products, their sale and catering for various groups of the population.

All establishments of the restaurant industry, depending on trade and production activities, the range of products, the forms of customer service used, are divided into the following main types: procurement, pre-preparation, and having a complete production cycle.

To blank establishments include enterprises in which raw materials are processed and various semi-finished products, culinary and confectionery products are produced from it to supply them to pre-cooking establishments. These enterprises have at their disposal large warehouses, refrigeration and freezing chambers, specialized vehicles, both refrigerated and uncooled, high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high productivity and product quality. Such enterprises include various culinary, confectionery, flour shops, as well as specialized shops.

TO pre-training establishments include enterprises in which most of the dishes and culinary products are produced from semi-finished products obtained from procurement enterprises and organize customer service. These include snack bars, cafes, bars, individual restaurants.

For institutions that have completed production cycle, include enterprises that have conditions for the processing of raw materials, the production of semi-finished products, lunch, culinary and confectionery products and their sale to the population. These include enterprises that have both production facilities and service trading floors (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

A distinctive feature of the restaurant business is that they produce and sell products, as well as organize its consumption in dining rooms, combining it with cultural recreation and entertainment for consumers. This greatly complicates the work of restaurant business establishments and increases the responsibility for servicing both management and all service personnel.

Type of catering establishment- type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers. In accordance with the classification of restaurant enterprises, depending on the forms of service, the interior of the dining and banquet hall, location, comfort, type and range of products, all restaurant business establishments are divided into the following types: restaurants, bars, cafes, snack bars, canteens.

Also, when determining the type of restaurant establishment, such indicators are taken into account as: - the range of finished products sold, its variety and complexity of preparation, - production and technical equipment, architecture, interior design and layout, material base, - quality of service and service, - the level of qualification of the attendants , - methods and forms of service, - the provision of related consumer services, - the contingent of the serving population, - the location of the institution.

Restaurant- a catering company with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with an increased level of service, combined with a stylish and original design and interior of the premises, as well as organizing cultural recreation and entertainment for restaurant visitors. The following restaurants are distinguished: - according to the range of products sold: with national cuisine, with cuisines of the countries of the world (Italian, French, Japanese), as well as a beer restaurant, fish, etc. - by location: a restaurant at a hotel, at a recreation area , at the station, restaurant car, at a sea vessel, etc.

The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom-made and branded ones. 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 of a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food object. They should differ in original design, successfully combine products according to taste properties. Service in restaurants is carried out by highly qualified waiters and cooks. The owner of the restaurant business is called a restaurateur; both words are derived from the French verb restaurateur(restore, strengthen, feed).

Restaurateur- this is a person on whom the success and future of the restaurant depends, this is a manager who controls any event taking place in the restaurant, and is also in charge of all the affairs of the restaurant, such as:

Organization, planning and coordination of restaurant activities.

Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.

Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.

Studying consumer demand for restaurant products.

Makes decisions on personnel issues of positions held by restaurant employees;

It applies measures to encourage distinguished employees, controls production and labor discipline, and much more.

Bar is a drink bar with a limited range of products that sells mixed, strong alcoholic, low alcohol and non-alcoholic drinks, immediate consumption, snacks, desserts, flour confectionery and purchased goods. According to the range of products sold, bars are divided into: dairy, beer, wine, coffee, cocktail bars, grill bars, fresh bars, etc.; according to the specifics of service: - video bar, variety bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.

Term "bar" comes from the name of a specialized counter, behind which alcohol is poured. Most often, behind the bar, out of reach of the client, there are decorative shelves filled with glasses and bottles of alcohol. Sitting right at the bar, you can order various dishes from the menu, even if the bar is part of the restaurant and the main order is placed in another area of ​​the establishment.

In Switzerland, for example, there may be bars such as:

A sports bar frequented by sports fans who come to watch sports and meet other fans.

A cop bar frequented by cops on duty.

Vega bar for yogis, without alcoholic drinks.

A biker bar frequented by bikers,

Cafe- an enterprise for organizing catering and recreation for visitors with a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks. Depending on the range of products sold, cafes are divided into general enterprises and specialized ones.

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, fermented milk products.

Specialized cafes are created depending on: the range of products sold: an ice cream parlor, a patisserie, a dairy café, a coffee house (hot drinks, mainly coffee), a quick service bistro; by contingent - youth, children's, Internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.

Dining room - publicly available or serving a certain contingent of a catering establishment that produces and sells dishes in accordance with a menu varied by day of the week. According to the range of dishes sold, canteens are divided into general type and dietary. According to the serving contingent of consumers - school, student, worker, etc. By location - public, at the place of study, work.

diner- a catering establishment with a limited range of dishes of simple preparation, from a certain type of raw material and designed to quickly serve visitors. According to the range of products sold, snack bars are divided into general and specialized enterprises: dumplings, sausages, pancakes, patties, donuts, chebureks, shish kebabs, tea shops, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

There are also the following types of catering establishments:

Complex catering enterprise: - combining in a single complex of various types of catering establishments, for example: a restaurant, a cafe, a snack bar and a culinary shop; - catering establishments designed to serve certain operating institutions and enterprises (the so-called "Closed network").

Public catering establishments - mass catering establishments accessible to all groups of the population, in contrast to catering establishments designed to serve certain operating institutions and enterprises (the so-called “closed network”).

Catering network- a single-managed group of organizationally and technologically interconnected catering enterprises with the necessary related enterprises ("McDonald's").

To date, in the public catering system, there are mark-up categories “luxury”, “highest”, “first”, “second” and “third”. Public catering facilities of the public network belong to the first three categories. The objects of public catering of the third category include canteens of educational institutions and industrial organizations.

The first and second mark-up categories are assigned by the commission of the main department of the consumer market.

Currently, enterprises of the second mark-up category have received priority development - these are public catering facilities, in which the mark-up on products of their own production does not exceed 70%.

Catering class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of the staff, restaurants and bars are divided into three classes: deluxe, superior, first.

Suite- sophistication of the interior, high level of comfort, a wide range of services, a range of original gourmet custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.

Higher- originality of the interior, comfort, choice of services, a diverse range of original gourmet custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars.

First- harmony, comfort and choice of services, a diverse range of signature dishes, products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom-made and branded drinks - for bars. Cafes, canteens and snack bars are not divided into classes.