Municipal state-owned enterprise "Borovsk vocational College" Of the Department of education of

the akimat of Kostanay region.

Methodical complex for the development of course work on the discipline

 

The organization of production at enterprises of public catering

 

 

 

Compiled By O. G. Filipenko

Borovskoye, 2016
CONTENT

Generalities.............................................................................................................3
I. Election themes......................................................................................................3
II. The study of literature, its analysis and compilation of bibliographic list.........................4
Recommended reading............................................................................................4
III. Registration of course work....................................................................................5
IV. Protection of course work........................................................................................5
The content of the course work................................................................................6
1. Content.................................................................................................................6
2. Introduction...........................................................................................................6
3. Creative part..........................................................................................................6
4. Technological part...................................................................................................6
5. Conclusion............................................................................................................16
6. Applications..........................................................................................................16
Application 1.............................................................................................................18
Application 2.............................................................................................................20
Application 3.............................................................................................................21
Application 4.............................................................................................................22
Application 5.............................................................................................................23
Application 6.............................................................................................................24
Application 7.............................................................................................................25
Application 8.............................................................................................................26
Application 9.............................................................................................................28
Application 10...........................................................................................................37
Application 11...........................................................................................................38
Application 12-13......................................................................................................39

GOALS AND OBJECTIVES OF THE DISCIPLINE

The program of discipline "organization of production at public catering enterprises" is intended for students in the specialty-0104000 "Vocational training" technician-Manager,

qualifications -0104023 " master of industrial training»

The aim is to acquire theoretical knowledge and practical skills in the field of modern, progressive methods and forms of organization of production of culinary products.

Tasks-to teach the future specialist independently to make optimal decisions on creation of the enterprise, its introduction in system of market relations of the competitive environment, ability to choose effective organizational forms and methods for activity of the public catering enterprise.

Course design in special disciplines is an independent work of the student, generalizing, consolidating and deepening the knowledge gained in the study of the discipline "organization of production at public catering enterprises".

Preparation and writing of the course work consists of stages:

1. Selecting and receiving recommendations from the Manager on research methods and sources of information.

2. The study of literature and its analysis.

3. Development of the course work plan.

4. Carrying out technological calculations.

5. Registration of course work .

6. Protection of course work.

 

I. CHOICE of TOPIC

 

Work on the course work begins with the selection of a topic from the approved list (see Annex 1). The student chooses a topic based on his level of understanding, assessment of its theoretical and practical significance, interest.

 

II. THE STUDY OF LITERATURE, ITS ANALYSIS AND COMPILATION OF BIBLIOGRAPHIC LIST

 

The study of information materials allows students to fully disclose the sections of the course work. When working with literature, it is necessary to write down the author of the book, its title, place of publication, name of the publisher, year of release.

 

RECOMMENDED READING

 

1.GOST " Public catering. Classification of enterprises".
2.GOST " catering Services. General requirements.»
3.GOST " Public catering. Requirements to service personnel".
4.GOST Catering. Culinary products sold to the population. General requirements.
5.Guest catering Services. General requirements.
6.GOST R 50935-96. Catering. Requirements for service personnel.
7.Anosova M. M. Agranovsky, E. D., Lifanova, R. F. the Organization of production at enterprises of public catering. - Moscow: "Economics", 2008.
8.Organization of work of public catering enterprises. Textbook. Moscow: Ekonomika, 2007.
9.OST 28-1-95. Catering. Requirements for production personnel.
10.Usov V. V. Organization of service in restaurants. Moscow: Higher school, 2009.
11.GOST R 50762-95. Classification of public catering enterprises. General requirements.
12.Magazines: "Food and society", "Gourmet", "You and your restaurant", "Restaurant Vedomosti".
13.Guidelines for the preparation of the menu range.
14.Collection of recipes of dietary food. - Kiev, 1988.
15.Collection of recipes of dishes and culinary products of national cuisines of the peoples of Russia. - Moscow: "Vika", 1992.

 

 

III. REGISTRATION OF COURSE WORK

 

 

The volume of the course work should be 30-35 pages of typewritten text, without a list of references and applications (format A-4; interval-1.5; font size-14), including the introduction-no more than 3 pages, the main part-about 80 %, the conclusion-3-5 pages. The following field sizes are observed: left-30 mm, right-10 mm, top-20 mm, bottom-20 mm.


The pages of the course work are numbered in Arabic numerals.

The title page and contents are included in the overall numbering of the work, but the page numbers are not put on them.
Each table in the course work should have a number and title.
The work opens with a title page, which indicates: the name of the College; the name of the topic and discipline on which the term paper is written; surname, name, patronymic of the author of the course work; surname, name, patronymic, academic degree and title of the head; year (Appendix 2)

The first page of the work contains the table of contents (indicating pages of structural parts, chapters, paragraphs), which is the work plan. (Sample table of contents in Annex 3).

In the text of the course work, all quotes, digital data must be accompanied by a footnote indicating the source with full output data. The footnote is made out at the bottom of the page.


The work is completed by compiling a list of references. It first specifies regulations (in the order of their legal significance and chronological sequence), then educational and scientific literature and other sources (for example, Internet sites). Educational and scientific literature is given in alphabetical order, indicating the number of pages of each source is required (Annex 13). The list of references is located after the conclusion.

 

In the list of references sources are specified in the following sequence:

1. Legislative act

2. Books

3. Articles

4. Theses

5. Diploma work

6. Reference literature

7. Marketing research

8. Sites on the Internet

 

IV. PROTECTION OF COURSE WORK

 

In due time, the completed work is submitted for protection to the Manager. The Manager determines the level and quality of its implementation.

The work protection procedure includes:

- communication of the student on the topic of the work using the presentation of the project;

- questions to the student;

- performance of the head of the quality of work;

- assessment.

Assessment of the course work is carried out on the basis of the results of the defense, taking into account the quality of performance and design of the work.

 

 

The main evaluation criteria are:

- degree of development of the topic;

- creativity and independence in analysis, calculations, generalized conclusions;

- correctness of calculations and execution of schemes, drawings;

- practical significance of conclusions and recommendations, their validity;

- compliance with the requirements for registration of course work and accuracy in its execution.

The course work (project) is evaluated on a five-point system.

 

THE CONTENT OF THE COURSE WORK

 

 

1. Content

 

The table of contents contains the wording of all chapters or sections and paragraphs. The table of contents is given on a model.

 

 

2. Introduction

 

The course work begins with an introduction, which sets out the purpose of the course design, the relevance of the study, formulated research and practical tasks. The volume of the introduction is 2-3 pages.

 

3. Creative part

 

In the creative part it is necessary to give a detailed description of the projected enterprise as a whole and the shop. The volume of the creative part is 6-10 pages.

1.1. Characteristics of the projected enterprise:

Main points:

1. Purpose of the enterprise.

2. Range of products.

3. Methods and forms of customer service.

4. Characteristics of premises of enterprises.

5. Characteristics of the organization of production, the presence of branches.

1.2. Characteristics of the designed shop:

1. Purpose of the shop.

2. Sanitary and hygienic requirements for the shop.

3. Availability of trade and technological equipment.

4. Organization of work in the shop, the mode of operation of the shop, the characteristics of the workplace.

5. Composition of production (availability of sites, shops).

 

 

4. Technological part

 

The technological part of the course work should consist of calculations. As a study, it is proposed to develop a production program of the shop. The production program of the enterprise is made plans-the menu on the basis of assortment quantity of dishes and drinks.

The stages of the production program are presented below.

 

1. Drawing up the table and the schedule of loading of the hall

 

Given the mode of operation of the enterprise, the number of visitors for each hour of work is calculated by the formula:

NH= P · FH · HH/ 100,
where: NH – number of visitors per hour;

P-capacity of the hall;

FCH - turnover of seats in the hall for a given hour;

HF - loading of the hall at this hour, %

 

 

See Annex 5 for an approximate value of the turnover per seat and the average percentage of room occupancy, depending on the type of enterprise.

Having calculated the number of visitors for each hour of the enterprise, we make out the table No. 1.

number
p / p

Hours enterprise

Turnover of one place

Average% load

The number of visitors

one

8-9

3

30

90

2

9-10

3

20

60

..........

.........

.........

.........

.........

..........

.........

.........

.........

.........

 

TOTAL:

The conversion factor of dishes (K) is made out by the formula:

 

K = N=./ N (day) where

N. - the number of consumers passed through the trading floor for 1 hour;

N (day) – the number of consumers who passed through the trading floor for the day.

Summing up, the number of visitors for each hour of the enterprise, we get the number of visitors per day:

 

Nd = Σnh,

where: Nd – number of customers served during the day;

NH – number of visitors per hour.

 

 

2. Determination of the number of dishes and drinks sold in the hall

 

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

 

PD=Nd*m,

 

where PD is the number of dishes:

Nd — number of visitors per day;

m — food consumption ratio (see Annex 6).

 

Produced by the breakdown of food in the range for formulas:

 

n = Nd*MX.b.

n = Nd*MIB.

n = Nd*miib.

n = Nd*SL.b.,

 

where n is the number of cold, first, second and sweet dishes;

Nd — number of visitors per day;

m-coefficient of consumption of cold, first, second, sweet dishes, respectively.

Determination of quantity of hot and cold drinks, confectionery and bread is made according to the norms of consumption operating in this type of enterprise. The number of drinks is determined by the formula:

 

n =Nd*H,

 

where n is the number of drinks, confectionery and bread;

H-consumption rate (see Annex 7).

 

The results are summarized in tables:                                                                                                                                                                                    Table №2

№ p / n least. meals

Number vopotrebleniya

consumption factor

Number of meals

1. Cold dishes

     

2. First course

     

3. Main dishes

     

4. Desserts

     

Table №3

№ p / n least. meals

Number vopotrebleniya

consumption rate

Number of meals

l / kg / piece

in portions

1. Hot drinks

       

2. Cold drinks

       

3. Confectionery ed.

       

4.Hleb and bakery products

       

 

TOTAL:

 

 

3. Development of assortment minimum is carried out with

by means of Methodical instructions on development, placement of a network of specialized public catering enterprises and requirements to their organization in which the specified range of dishes, drinks and culinary products for these enterprises is given.

 

4. Planning-menu

 

When drawing up a menu plan, it is necessary to take into account the order of writing dishes in the menu (see Annex 8), the assortment minimum for each enterprise, the number of visitors per day, the availability of equipment,

qualified chefs. Plan-menu should be in the form:

 

                                                                                                                                                                                                                                           Table 4

 

Yield, g

Number of collection of recipes

name of food

Number of meals

Responsible for the preparation of (cook)

1

2

3

4

5

I. Cold Appetizers

 

121

jellied perch

50

 
 

141/819/90

Roast beef cold. with Garnier.

60

 
 

52

vitamin salad

150

 
 

96

aubergine

110

 
   

TOTAL:

 

etc.

 

5. Preparation of table and schedule of food and beverage sales

 

On the basis of the table of loading of a hall and the plan-menu we define quantity of dishes of this or that name for each hour of work of the enterprise by the formula:

 

Nchas = Nday * K, where

Nday – the total number of dishes of this type;

K is the conversion factor of dishes.

The obtained data are summarized in the table:

Table 5

 № p / p

name of food

Number of meals per day

10/11

11/12

12/13

 

 

         

 

 

         

According to the compiled formulas, we first calculate the conversion rate of dishes for each hour of operation of the enterprise (table No. 1), but only those that are prepared in the cold shop (cold dishes and snacks, sweet dishes, cold drinks and cold and sweet soups), or in the hot shop (first, second dishes, hot drinks, side dishes, hot snacks). The data obtained during the calculation are made out in the form of a table:

 

6. Calculation of labor force for the shop and cookery shop

 

Calculation of labor in the shop is made on the basis of the production program of the workshop and time allowances for cooking of every kind on the menu, and made in the shop. The calculation is made according to the formula:

 

N1 = n * NVR / 3600 * TSM * λ, where

 

n – number of products (or dishes) produced per day, PCs, kg, dishes;

NVR-norm of time for production of unit of a product, p. (see Appendices 9 in methodical instructions);

TSM-duration of shift, h. (T = 7-7,2; 8-8,2; 10-10,2; 11-11,2 h);

λ-coefficient that takes into account the growth of labor productivity

(λ =1,14).

 

The calculation of the labor force is summarized in a table of the following form:

Table 7

 

number

p / p

name of food

Number of meals

Normavremeni

Number vorabotnikov

1

Salad communication. tomatoes

100

108

0.17

 

etc.

     

TOTAL:

 

The total number of workers of shop taking into account days off and holidays, holidays, days of illness is defined by the formula:

 

,

 

where N2 is the total number of workers in the shop;

N1-estimated number of employees;

K1 is a coefficient that takes into account weekends and holidays.

 

7. Scheduling a job

 

In order to establish the schedule of work at each enterprise, schedules are drawn up for work. Properly working and observed at the enterprise mode of work and rest provide increased productivity of workers, significantly reduce injuries and morbidity, improve discipline and culture of production. When drawing up the schedule, the effective working time is calculated first, that is, the time that each cook must work for a calendar month. The calculation is made according to the formula:

 

EEF = [K – (P + V)] ,

 

where EEF is the effective Fund of working time;

K - number of calendar days;

P — the number of public holidays;

Q - number of days off;

TSM-duration of working shift (8,8,2: 7,7,2:1,11,2).

 

Then a schedule is drawn up for the work of the chefs of the shop for a certain month in the form of a table:

«CLAIM»

Director_____________

Date_________________

 

 

Schedule the work of chefs hot shop for the month of October

 

Table 8

number

p / p

name of food

Number of meals

Normavremeni

Number vorabotnikov

one.

Salad communication. tomatoes

one hundred

108

0.17

 

etc.

     м

8. Calculation and selection of equipment

 

REFRIGERATION EQUIPMENT

 

The main refrigerating equipment of production shops are refrigerating cabinets, collapsible chambers and cooled containers in sectional tables.

Technological calculation is reduced to determining the capacity of the equipment in accordance with the number of products. The calculation is made according to the formula:

 

,

 

where E is the capacity of the Cabinet, chamber, kg;

Q-product weight, kg;

- the coefficient taking into account the weight of the container in which the products are stored (for cabinets-0.7:0.8; for cameras-0.5:0.6).

 

The mass of the product is found by the formula:

 

,

 

where qp is the mass of one portion of the product;

Pg-number of servings.

 

 

The calculation of the capacity of refrigerated cabinets is tabulated:

Table №9

names of dishes

Number of meals

Weight per serving, g

Product weight, kg

Fresh tomatoes

150

100

21.4

etc.

     

 

TOTAL:

 

 

According to the total capacity of the refrigerator Cabinet, we select refrigeration equipment (see Annex 10).

 

THERMAL EQUIPMENT

 

Calculation of the thermal equipment includes determination of volumes and quantity of the coppers necessary for cooking of broths, and also the first, second dishes, sauces, garnishes and hot drinks.

Calculation of boilers for cooking broths can be made for all the number of first dishes sold during the day; hot drinks, sauces, side dishes-for every two hours of implementation or the maximum number of these dishes sold per day.

 

 

The volume of boilers for cooking broths is calculated by the formula:

 

,

 

where Vprod is the volume occupied by the product when cooking the broth, dm3;

 

,

where PD is the number of dishes;

qp is the mass of the product per serving, kg;

j-volume mass of the product (density-kg / m3);

VB-volume of water, dm3;

,

 

where Q is the mass of the main product, kg;

QB-weight of water per 1 kg of the main product (taken depending on the concentration of the broth - see Annex 11);

VP — volume occupied by the gaps between products, dm3;

 

,

 

where = 1-j-coefficient, taking into account the intervals between products.

The rate of laying raw materials net per serving (g) is taken from the Collection of recipes of dishes and culinary products, depending on the type and category of the enterprise.

The volume of the boiler for cooking the first dishes is calculated by the formula:

 

,

 

where VC is the volume of the boiler for cooking the first dish, dm3;

A — the number of servings of the first course sold per day;

H-the rate of yield of the first dish per serving (refueling-500 g, transparent-400 g, broths-300 g);

K — coefficient of filling of the boiler. K = 0.85.

 

When calculating the volume of boilers for cooking various dishes, the terms of sale of finished products are taken into account:

fried main courses-1 hour

boiled, steamed

stewed main courses 2 hours

vegetable side dishes 2 hours

porridge crumbly and

cabbage stewed 6 hours

hot drinks 2 hours

 

For stewed products VC = Vprod

 

The volume of boilers required for cooking swelling products (meat, fish, potatoes, etc.) is determined by the formula:

 

 

 

For pasta, swelling during cooking, the volume of boilers is calculated by the formula:

,

 

where Vprod is the volume of the product, dm3;

VB-volume of water, dm3;

K — coefficient of filling of the boiler, equal to 0,85.

 

The volume of water is determined by the Collection of recipes of dishes and culinary products.

 

The volume of boilers for the preparation of hot drinks is found by the formula:

,

 

where A is the number of servings;

N-rate of yield of one serving, g;

K — coefficient of filling of the boiler (0,85).

 

The number of electric stoves and electric oxygen is selected without calculation, based on the production program of the enterprise and the shop.

 

 

9. Calculation and selection of non-mechanical equipment

 

Non-mechanical equipment of public catering enterprises include: production tables, washing baths, racks, etc.

The number of production tables installed in the shop of the enterprise is calculated in accordance with the number of employees and the norm of the length of the table per worker according to the formula:

 

,

 

where L is the linear length of production tables, m;

Ip-norm of running length of a table on one worker (1,25 m);

Rmax — the largest number of cooks working simultaneously in the shop (according to the schedule of work).

According to the received length of production tables we select tables (see Appendix 12)

 

 

10. Selection of kitchen equipment and utensils for the shop

 

Selection of inventory is made according to the norms of equipment with kitchen equipment and utensils. We make the table of equipment with kitchen equipment and utensils:

 

 

Table 10

inventory name

U rev.

Number of seats

equipment rate

     

 

 

  1. Calculation of the useful and the total area of the shop

 

Initially, we expect utility plant area occupied by equipment, making it the specification as a table:

 

Table 11 №

equipment identification

Brand, type

Count

Dimensions

Area units. equipment

The area occupied by the equipment

Length

Width

Height

Cold. cupboard

X-1

12

one

785

1570

2055

1.23

1.23

etc.

             

 

TOTAL:

 

 

The total area of the shop is determined by the formula:

 

.

 

where Sobsch - the total area of the shop;

Spol- the effective area of the shop;

- coefficient shop use (cold shop - 0.4, hot shop - 0.35).

  1. Conclusion

 

In conclusion summarizes the studies and calculations indicate the practical importance of the completed research.

Volume conclusion - 3-5 pages.

 

 

  1. Applications

 

Applications are made as a continuation of the work and arranged in the order of references in the text. Every application starts with a new sheet of the word "application" in the upper right corner and are numbered sequentially.

 

Annex 1

 

Approximate topics of course works

 

  1. The organization works at the cafe with 25 seats. The organization of production in the cold shop.
  2. The organization works at the cafe with 30 seats. The organization of production in the hot shop.
  3. The organization works cafe with 50 seats. The organization of production in the confectionery shop.
  4. The organization works at the cafe 75 seats. The organization of production in the vegetable shop.
  5. Organization of work ice-cream parlor with 25 seats
  6. Organization of work ice-cream parlor with 30 seats
  7. Organization of work ice-cream parlor with 50 seats
  8. Organization of work tearoom with 25 seats
  9. Organization of work tearoom with 30 seats
  10. Organization of the work the school cafeteria. The organization of production in the hot shop.
  11. Organization of the work the school cafeteria. The organization of production in the cold shop.
  12. Organization of the dining room working at a higher education institution. The organization of production in the hot shop.
  13. Organization of the dining room working at a higher education institution. The organization of production in the cold shop.
  14. The organization works at the dining facility. The organization of production in the hot shop.
  15. The organization works at the dining facility. The organization of production in the cold shop.
  16. Organization of the work of the youth café with 30 seats. The organization of production in the cold shop.
  17. Organization of the work of the youth café with 45 seats. The organization of production in the hot shop.
  18. Organization of the work of the youth café with 50 seats. The organization of production in the vegetable shop.
  19. Organization of the work of the youth café with 100 seats. The organization of production in the confectionery shop.
  20. Organization of the work of luxury restaurant with 75 seats. The organization of production in the cold shop.
  21. Organization of the work of luxury restaurant with 100 seats. The organization of production in the hot shop.
  22. Organization of the work of higher-class restaurant with 50 seats. The organization of production in the cold shop.
  23. Organization of the work of higher-class restaurants for 75 people. The organization of production in the hot shop.
  24. The organization of the first-class restaurant with 100 seats. The organization of production in the cold shop.
  25. The organization of the first-class restaurant with 75 seats. The organization of production in the hot shop.
  26. The organization of the restaurant at the hotel. The organization of production in the cold shop.
  27. The organization of the restaurant at the hotel. The organization of production in the hot shop.
  28. The organization of the restaurant, which specializes in Russian cuisine, with 110 seats. The organization of production in the cold shop.
  29. The organization of the restaurant, which specializes in Russian cuisine, to 75 seats. The organization of production in the hot shop.
  30. The organization of the restaurant, which specializes in Italian cuisine, with 110 seats. The organization of production in the hot shop.
  31. The organization of the restaurant, which specializes in Japanese cuisine, with 50 seats. The organization of production in the cold (hot) shop.
  32. Organization of the work of higher-class bar on 75 seats. The organization of production in the hot shop.
  33. The organization of the first-class bar with 50 seats. The organization of production in the cold shop.
  34. Organization of the work of higher-class pub with 75 seats. The organization of production in the hot shop.
  35. Organization rabotygril bar with 50 seats. The organization of production in a hot (cold) shop.
  36. The organization of the restaurant, which specializes in Italian cuisine, with 110 seats. The organization of production in the cold shop.
  37. The organization works sushi bar with 50 seats.
  38. Organization of the work the snack bar with 45 seats.

 

 

Appendix 2

 

MSPE "Bohr professional college" Management Education Kostanay region

0104000 specialty "Vocational training" technician manager

0104023 qualification "Master of industrial training"

COURSE WORK

on the topic:

___________________

 

1st year student of T \ T 1

____________

(FULL NAME.)

Head of foreign exchange raboty__Filipenko OG .____

(FULL NAME.)

Approved for protection

 

"___" ___________ 2015

 

Head of _______________

(signature)

 

 

 


Evaluation of protection

course work ______________ "___" ______________2015 year

Head __________________

(signature)

 

 

Bohr 2015

 

 

 

 

 

Appendix 3

 

TABLE OF CONTENTS

 

introduction

Chapter 1.

1.1. Characteristics of the projected enterprise.

1.2. Characteristics of the projected plant.

 

Chapter 2. Technological part:

2.1. Drafting tables and graphics downloads hall; determination of the number of consumers.

2.2. Determination of the amount of food and drinks sold in the hall.

2.3. Development menu plan.

2.4. Drafting table implementation dishes.

2.5. Calculation of labor for the plant.

2.6. The development release schedule for work.

2.7. Calculation and selection of technological and non-mechanical equipment.

2.8. Calculation of the useful and the total area of the shop.

2.9. Certification of products and raw materials.

2.10. quality control of products and raw materials.

2.11. Safety in the shop.

findings

conclusion

bibliography

application

  1. Technical and technological maps dishes (specialties)
  2. Graph output job.
  3. Shop plan the placement of equipment.

 

Annex 4

 

Schedule download public and Diet canteens

 

opening hours

Publicly

Dietetic

Turnover of one place

Average% capacity audience

Turnover of one place

Average% capacity audience

8-9

3

40

2

80

9-10

3

thirty

thirty

60

10-11

3

thirty

2

thirty

11-12

2

fifty

1.5

90

12-13

2

80

1.5

90

13-14

2

90

1.5

90

14-15

2

90

1.5

90

15-16

2

fifty

1.5

fifty

16-17

2

3

1.5

thirty

17-18

2

40

2

fifty

18-19

2

60

2

60

19-20

2

thirty

2

40

 

Urban restaurant or a restaurant in the hotel

 

opening hours

city restaurant

Restaurant in the Hotel

Turnover of one place

Average% capacity audience

Turnover of one place

Average% capacity audience

8-9

   

2

fifty

9-10

   

2

80

10-11

   

2

thirty

11-12

1.5

60

1.5

90

12-13

1.5

90

1.5

90

13-14

1.5

one hundred

1.5

90

14-15

1.5

90

1.5

90

15-16

1.5

60

1.5

90

16-17

1.5

fifty

1.5

fifty

17-18

1.5

fifty

1.5

fifty

18-19

0.4

fifty

0.6

90

19-20

0.4

one hundred

0.6

one hundred

20-21

0.4

one hundred

0.6

one hundred

21-22

0.4

one hundred

0.6

90

22-23

0.4

80

0.6

80

 

 

Appendix 5

 

 

generic Cafe

 

opening hours

Self-service

waiter service

Turnover of one place

Average% capacity audience

Turnover of one place

Average% capacity audience

8-9

2

fifty

1.5

thirty

9-10

2

thirty

1.5

thirty

10-11

2

thirty

1.5

thirty

11-12

2

40

1.5

40

12-13

2

one hundred

1.5

90

13-14

2

one hundred

1.5

one hundred

14-15

2

one hundred

1.5

90

15-16

2

60

1.5

fifty

16-17

2

thirty

1.5

40

17-18

2

40

1.5

thirty

18-19

2

60

0.5

60

19-20

1.5

90

0.5

90

20-21

1.5

90

0.5

90

21-22

1.5

90

0.5

60

 

 

Specialized cafe

 

opening hours

Tearoom

Ice cream parlor

Cafe-baby

Turnover of one place

Average% capacity audience

Turnover of one place

Average% capacity audience

Turnover of one place

Average% capacity audience

9-10

3

thirty

   

2

fifty

10-11

3

fifty

   

2

fifty

11-12

3

60

2

thirty

2

fifty

12-13

2

90

2

60

2

90

13-14

2

90

2

80

2

90

14-15

3

90

2

fifty

2

80

15-16

3

60

2

thirty

2

60

16-17

3

40

2

twenty

2

thirty

17-18

2

fifty

2

thirty

2

40

18-19

2

70

2

fifty

2

70

19-20

2

90

1.2

60

2

60

20-21

2

60

1.2

60

   

21-22

2

fifty

1.2

thirty

   

 

 

 

Annex 6

 

Coefficients of consumption of different foods catering

types

 

Predpriyatiyaobschestvennogo power

Coefficient of food consumption

Coefficient potrebleniyaotdelnyh types of dishes

cold

the first

Second

sweet

Table I.

popular

2.5

0.5

0.75

1.0

0.25

Diet

2.8

0.4

0.75

1.0

0.65

at institutions

2.8

0.5

1.0

1.0

0.30

When prom. companies

         

Under subscriptions (lunch)

3.0-4.0

       

at universities

2.5

0.5

0.75

1.0

0.25

Breakfast

1.8

0.5

-

1.0

0.30

Dinner

2.5

0.5

0.75

1.0

0.25

Dinner

1.5

0.5

-

0.8

0.20

II. Restaurants

at hotels

3.0

0.9

0.6

1.2

0.3

at railway stations

3.0

0.9

0.6

1.2

0.3

citywide

3.5

1.1

0.7

1.4

0.3

III. Cafe

General type samoobsluzh.

1.6

0.64

0.08

0.72

0.16

From served. waiters

2.0

0.8

0.1

0.9

0.2

specialty:

         

Milk, baby

1.6

0.5

0.1

0.75

0.25

Confectionery

0.3

     

0.3

youth

2.0

0.64

0.08

0.75

0.53

Ice cream

1.0

-

-

-

1.0

IV. Fast Foods

common type

1.5

0.53

0.15

0.75

0.07

snack-bar serving patties

1.2

0.2

0.3

0.7

-

Cheburechnaya

1.2

0.2

0.3

0.7

-

frankfurter

1.2

0.4

-

0.8

-

pelmeni

1.5

0.4

0.3

0.8

-

Kebab

1.6

0.6

-

1.0

-

V. House kitchens

2.2

0.33

0.66

1.1

0.11

 

 

 

Annex 7

Approximate consumption rate of hot, cold drinks, bread, pastry per person

 

 

name of food

Cutlery

Restaurants

Dining room

Cafe

Publicly

When prom. company

Urban

The hotel

Dietetic

 

Hot drinks

0.1

0.08

0.05

0.05

0.06

0.14

The r. H. In% tea

40

fifty

twenty

twenty

80

10

Coffee%

fifty

60

70

70

40

70

Cocoa%

10

10

10

10

10

twenty

Cold drinks

0.05

0.10

0.25

0.25

0.05

0.08

Fruit water, l

0.03

0.07

0.09

0.09

-

0.03

Mineral. water, L

0.10

0.02

0.14

0.04

0.03

0.03

Straight. juices, L

0.01

0.01

0.02

0.02

0.02

0.02

Bread and hlebobul. products, t

           

Rye

one hundred

200

fifty

fifty

60

one hundred

wheaten

150

one hundred

one hundred

one hundred

90

75

Confectionery and bakery products in the piece.

0.3

-

0.5

0.5

one

1.25

Candy, cookies, kg

0.01

-

0.02

0.02

0.01

-

Fruits

0.03

0.05

0,075

0,075

0.03

-

 

 

Appendix 8

 

 

The approximate range of the number determines the names of dishes, their character, providing freedom of choice of dishes in the established rules for this type of enterprise.

The menu should be signed by the director, production manager and a calculator, a list of meals and snacks mentioned in the menu, must be maintained throughout the enterprise working day.

The menu letterhead range of snacks and drinks set out in the order of their submission and consumption:

1) cold meals and snacks: fish gastronomy - cold fish dishes; meat gastronomy - cold dishes of meat and meat products, cold dishes of poultry and game dishes, salads and vinaigrettes; cheese, butter and various dairy products.

2) hot snacks;

3) Soup: transparent, filling, puree, cold;

4) The second hot fish dishes: fish boiled, poached, fried, braised roasted, dishes cutlet weight;

5) second hot meat dishes: boiled, fried and stew dish poultry and game and fried steamed, cutlet mass dishes, the dishes of offal;

6) vegetable dishes;

7) The food of cereals, beans, pasta and flour;

8) egg dishes and cheese;

9) sweet dishes;

10) hot drinks;

11) cold drinks of own production;

12) flour culinary and pastry.

The specialized enterprises should start menu with typical dishes: in tea - a tea, in Cheburechnaya - with chebureks in Pel'mennykh - with dumplings and so on..

 

Appendix 8

 

The approximate range of products

 

Product range

Number of items

Culinary products:

boiled meat

Meat, fried liver

Poultry, game, boiled

Meat, fish aspic

Fried fish, stuffed

Garnish cereals, vegetables, cereals and vegetable casseroles:

Potatoes, fried until half

Articles of curd (cheese cakes, puddings, puddings)

Empanadas, cheese

Salads and vinaigrettes

Vegetables boiled unpeeled

Mousses, gels, creams

 

one

2

1-2

2

2

 

2-3

one

 

1-2

1-2

2-4

3

1-2

Flour confectionery and culinary products:

Cakes and pastries

Muffins, cookies

yeast products

 

 

8-10

3-5

3-5

Semi-finished products:

Meat, a la carte, small-sized, breaded

Articles made of natural minced meat

Products from cutlet weight

Chopped meat

Fish semi-finished products

Flour culinary products

Vegetables, culinary products

Potatoes, peeled vegetables

Dough

Related products

 

 

3-5

3

2-3

one

2-3

1-3

2-4

1-2

2-3

2-3

 

Appendix 9

 

standard time for cooking and culinary products

 

Vegetable salad 110

Vegetable salad with herring or fish 163

Stuffed cabbage marinated vegetable 270

pickled mushrooms and onions 40

Caviar from fresh eggplant, zucchini and vegetables 150

Pickled cabbage priv. cooking 120

Canned vegetables without a garnish 30

Radish butter or sour cream 120

Salad from a sauerkraut 40

Salad of pickled tomatoes and cucumbers 40

Salad cream with chives 150

Fresh cucumbers 90

Salad radish 120

Salad cabbage 110

Fresh tomatoes 100

Potato salad 120

Pickled beets 120

Salad beet 120

Salad radish with cucumber and egg in cream 150

Salad mayonnaise 150 crabs

Vegetable salad with egg 150

Salads, meat and fish 200

Salad or game birds 220

Egg mayonnaise with garnish 120

Chopped egg 50

 

Fish dishes:

 

Caviar Kets, granular, payusnaya 40

Crabs with a bow or mayonnaise without the garnish 50

Crabs jellied 180

Fresh fish boiled with cold garnish 120

Fried fish without garnish 70

Fish with mayonnaise garnished 130

Fish marinated 140

Stuffed fish 200

Fish in aspic 300

Herring without garnish 60

Herring with garnish 150

 

 

Appendix 9

 

Fish dishes:

 

Herring natural with potatoes and butter 130

Minced herring garnish 280

Salmon with bow 60

 

Meat, poultry and game:

 

Lamb roasted with vegetable garnish 120

Minced meat balls without garnish 60

Cutlets minced no garnish 60

roasted meat with vegetables 120

Boiled meat without garnish 40

Bird with cold vegetable garnish 150

Liver pate 150

Jelly prom. production 20

Homemade jelly 100

Pork roasted with vegetable garnish 120

Sausages without garnish 30

Language cold with vegetables 120

 

Gastronomy and canned different:

 

Gastronomy meat and fish without garnish 40

Drink meat and fish with garnish 110

Sprat stripped with bow 60

Canned various portions without garnish 30

Salmon, salmon portions 50

Sprat with egg and onion 60

 

sandwiches:

 

Sandwiches with cooked sausages 20

Sandwiches with sausage, cheese,

eggs, butter, ham or fish gastronomy 30

 

First meal:

 

Borscht different from canned vegetables 50

Meat broth 170

 

 

 

Appendix 9

 

First meal:

 

 

vegetarian 150

Ukrainian borscht with dumplings 210

rassolnik 170

Soup pasta without potatoes 50

Soups of cereals and legumes without potatoes 60

Vegetable Soup, potato 150

Soup cereals, pasta and beans and potatoes 100

Mushroom soup 60

potato soup with canned 150

kharcho 100 Soup

Soup rustic 150

Potato soup fish 180

Noodle soup home 150

Potato mushroom soup 150

Green soup without meat 60

Green soup with meat 80

Soup with sauerkraut 90

Cabbage soup with fresh cabbage 120

Green soup of sorrel and fresh eggs 180

DSA soup sauerkraut 160

Soljanki liquid, meat, mushrooms 180

Soups milk 30

Puree soups vegetarian cereal,

beans and potatoes, vegetables 100

Puree soup in meat broth

cereals and potatoes 110

vegetable 120

Broth with croutons 120

Broth with dumplings, rice, egg, macaroni

80 products

Broth with chicken, croutons, baked rice,

scrambled eggs, dumplings, pies and pie from

sour dough, meatballs 150

Ear Fish 130

 

 

 

 

 

 

Appendix 9

 

Main courses:

Fish dishes

 

Fried fish 90

Boiled fish and steam 70

Fish fried in fat 100

Fish stuffed 220

Tion of the fish 180

Small fish (sprat, anchovy), roast

in fat without garnish 100

 

Dishes of meat (poultry, game)

 

Azu garnish 220

steak 70

Boiled lamb, steak chopped 60

Steak natural 70

Beef Stroganoff 130

Natural steak with egg 80

Natural steak and onion 150

Chopped steak with egg 70

Beefsteak chopped onions 140

Minced meat balls 70

Meat patties 90

Ham, roast beef, roast rabbit 50

Boiled beef, canned meat 60

Goulash meat 70

Beef horn with garnish 180

Stuffed cabbage meat 210

Zrazy chopped 120

Rabbit roasted 120

Sausage Fried 40

Canned meat 60

Chopped meat patties fried 70

Patties and organic chops 110

Chickens and fried chicken 100

Hens and chickens boiled 90

Kebab 160

splint 70

Meat sour-sweet, pilaf of lamb 90

 

 

 

Appendix 9

 

Dishes of meat (poultry, game)

 

Stew, pork stew 60

Larded meat, escalope 70

Kidneys in Russian and fried in sour cream 120

Fried liver, pork roast, roast beef 50

Tomatoes stuffed meat 180

Lamb stew or offal of poultry 100

Rump steak, meatballs, steak chopped 80

Salsola meat in a pan 250

Soufflés and puddings, meat 90

Frankfurters and wieners 30

Boiled beef 60

Schnitzel chop 110

BBQ onions 140

chakhokhbili 130

Boiled tongue 50

 

Pastries:

 

Buns school 30

Buns school (100 g), 40

Buns with marzipan 100

Gingerbread, biscuits different languages hourglass 50

Without stuffing donuts and donuts with powdered sugar 50

Cakes of yeast dough with jam 50

Cakes of yeast dough with cabbage 70

Cakes made from dough with different forcemeats 60

Puff pies with cabbage 80

Puff cakes with other meat 80

Viennese buns and curly 60

Languages and horns puff 60

 

Sweet food and hot drinks:

 

Watermelon sugar portions 20

Watermelon purified sugar 40

Melons, lemons portions 20

Jelly concentrates and milk 30

Black coffee, tea 10

 

 

 

Appendix 9

 

Sweet food and hot drinks:

 

Coffee with milk, cocoa, tea with lemon 20

Kissel from lemon 40

Kissel syrup, powder, jams, sauces 10

Kissel from dried fruits 50

Kissel from plums, stewed fruit 30

Compote of canned fruit 30

Milk jelly, compote of fresh fruit 30

Moussa different 70

Puree apple 130

Fresh fruits in syrup 30

Apples baked 50

 

Other products:

 

Kefir sugar 20

Milk boiled 20

Butter, cream portions 20

Boiled egg 20

The beverage syrup, jam 20

 

Garnish:

 

Cereals, pasta, sauerkraut 10

Sophisticated and vegetables 70

Fried potatoes 110

Cutlets with potatoes and sauces 200

Cabbage burgers, fried pumpkin 200

Carrot cutlets 230

Carrot puree 180

Carrot in milk sauce 180

Peppers stuffed with pudding and soufflés vegetable 240

Ragout of vegetables 250

 

Dishes from groats and pasta:

 

Meatballs with sweet cereals, mushroom or

milk sauce 60

Casserole cereal products 60

 

 

 

Appendix 9

 

 

Dishes from groats and pasta:

 

Meat casseroles with grouts 100

Casseroles pasta with meat 80

Cutlets grouts with sauces 100

Kashi of different cereals viscous and semi-viscous 20

Porridge crumbly different 30

Kashi different dairy 30

Kashi different dietary pureed 100

Millet porridge with pumpkin 40

Krupenik with cheese 50

Boiled macaroni and cheese and butter in a tomato 60

Wop, puddings, cereals, rusks 50

Boiled pasta 30

 

Flour dishes:

 

Pancakes, cakes puff 100

Pancakes with cheese, jam 140

Empanadas, apples, pancake cake

with fillings 170

Pie from sour dough with cabbage 90

Pie from sour dough with other meat 70

Open cakes of yeast dough 60

Different homemade dumplings 250

Piece turntables of yeast dough 50

 

Egg dishes and cheese:

 

Cottage cheese casserole, scrambled eggs, natural 40

Omelet vapor 60

Puddings cheese 50

Cheesecakes, dumplings lazy 90

Syrkovoy weight with sour cream 20

Cottage cheese with cream and sugar, and milk 40

Cottage cheese rubbed with cream (dietary) 80

Scrambled natural 40

Scrambled eggs with a side dish 70

 

 

 

 

Appendix 9

 

 

Vegetable dishes:

 

Fried eggplant 190

Stuffed vegetable 220

Green peas, fresh frozen oil 50

Quiches and stuffed potato rolls 260

Zrazy potato croquettes, pies

potato 330

Cabbage stew 90

Cabbage, sauce rusks 90

Zucchini stuffed with 240

Fried zucchini 200

Potatoes in the milk or cream sauce 120

Boiled potatoes, mashed potatoes 120

Fried potatoes 270

Canned vegetables, legumes, cereal 40

 

The coefficients of labor input in the kitchen products, let go of the weight of the branches, cooking stores

 

Fish marinated 900

Crabs flood 900

Chopped herring 1000

Fried fish portions 800

Fish filler portions 1200

Fish stuffed filler 220

Stuffed meat or rice and vegetables 100

Schnitzel chop, veal 100

Zrazy stuffed meat 110

Pork chop fried 10

Brains fried 120

Boiled meat, beef, pork, lamb 600

Homemade jelly 500

Udder, heart, liver, boiled tongue 600

Cabbage stew with pork, beef 600

Roast beef, beef stew, roast rabbit 700

Pilaf lamb, or fish meat minced raw 300

Roasted suckling pig, roasted poultry 700

Liver fried 500

Kidney, heart, tripe in Russian sauce 900

 

 

Appendix 9

 

The coefficients of labor input in the kitchen products, let go of the weight of the branches, cooking stores

 

Language jellied meat aspic 1000

Empanadas unroasted 900

Liver pate 2000

Curd cheese cakes fried 40

Cutlets, meat balls roasted cereals 50

Kashi friable oil (kg) 300

Pasta in tomato sauce with vegetables 300

Pancakes with cottage cheese, jam unroasted 900

 

Appendix 10

 

 

The range of refrigeration equipment

 

 

equipment identification

 

Type, model

Capacity kg

Dimensions

Useful volume

Length

Width

Height

Cold. Cupboard

SH-0,40M

60

750

750

1810

0.29

Cold. Cupboard

SH-0,80M

140

1500

750

1810

0.68

Cold. Cupboard

SH-0,80M

150

1200

800

1920

0.71

Cold. Cupboard

SH, 0.56

90

1500

900

1900

0.45

Cold. Cupboard

SH, 1.12

200

1570

785

2055

0.98

Cold. Cupboard

SH, 0.71

120

800

800

2000

0.56

Cold. Cupboard

SH-1,40K

180

1500

800

2000

1.10

Cold. Cupboard

SH, 1.40

220

1500

800

2000

1.10

Table sohlazhdaemym cabinet

SOEI-2

55

1680

840

1030

0.30

Table with refrigerated cabinet and slide

SOEI-3

60

1680

840

1030

0.30

section nizkotepmeraturnaya

0.15 CH

thirty

1260

800

920

0.35

counter low temperature

PCN-1-0,4

70

2000

800

920

0.35

 

 

Appendix 11

 

Water rate for broth

 

 

broth name

Water rate, l

Bone

1.25

meaty

1.25

Fish

1.1

chicken

1.15

Mushroom

1.25

 

 

Appendix 12

 

The range of non-mechanical equipment

 

 

equipment identification

Type, model

Dimensions

Length

Width

Height

Section-table with the washing bath

SIDS

1470

840

860

Tables for production

JV

1450

840

860

Tables for production

JV

1050

840

860

Tables for production modulated

SPSM

1450

840

860

mobile shelving

SPP

1050

630

2000

Wash and per branch

VM-1cm

1050

840

860

VM2-1SM

1680

840

860

VM3-1SM

1680

840

860

VM-1

840

840

860

Wash and mobile

VPSM

840

630

860

 

 

 

 

 

Appendix 13


bibliography registration sample

An example of the bibliographic description of the book:

Batarshev AV Psychology of individual differences: the temperament - the character and the personality typology. ─ M .: humanity. Ed. Center VLADOS, 2000. ─ 256.

An example of bibliographic descriptions of articles from the magazine:

Romanov IV Features of sexual identity of adolescents // Questions of psychology. ─ ─ number 1997. 4. S. ─ 39 ─ 47.