What are the catering companies? Radchenko L.A. Organization of production at catering establishments. Other catering establishments

Introduction

1. Theoretical part

1.1 Classification of catering establishments

1.2 Basic and additional catering services

1.3 Methods and forms of service

1.4 Composition of retail premises, their characteristics

1.5 Interior design

1.6 Methods and means of creating a corporate identity

1.7 Development of menus, wine lists and cocktails

2. Practical part

2.1 Characteristics of the enterprise

2.2 Technical equipment of catering establishments for the provision of services

2.3 Development of a maintenance program

2.4 Stages of service organization

2.5 Preparation of materials and protection of the thematic table

3. Graphic part

Conclusion

Bibliography


Introduction

Today, the food industry in the Russian Federation is one of the fastest growing segments. The Russian public catering market has been developing quite intensively over the past 3-4 years: growth rates are estimated at 20-40% (varies depending on the region). Analysts believe that the reason for this growth was the increased purchasing power of Russians: more and more people prefer not to eat at home, but to visit any cafes or eateries.

The relevance of the chosen topic is determined by the need to study the dynamic restaurant market in order to improve customer service.

The purpose of the work is to describe "the organization of the service of a methodical evening in an artistic cafe"

Objectives of the work - to characterize the enterprise; give a description of the event, determine the procedure for accepting an order, describe the menu, draw up an order-invoice, determine the procedure for calculating the need for raw materials on the menu, consider the rules for preparing the hall for service, the procedure for holding a banquet.

Currently, public catering is developing in various directions. A large number of restaurants with national cuisine appear, new types of catering establishments appear (pubs, sushi bars), nowadays catering establishments are equipped with automated accounting systems, new professions appear (sommelier, hostess) and, finally, a modern enterprise public catering becomes a place of beautiful, pleasant pastime.



That is why the relevance of the chosen topic is obvious, because. Public catering is a branch of the national economy that has been, is and will be the most market-oriented field of activity.

One of the fastest growing sectors of the service market is the restaurant business, which outpaces many sectors of the national economy in its growth dynamics.

The catering industry as a business exists in the Russian economy for about fifteen years, during which it has undergone significant transformations, which is of considerable scientific interest, and the study of the restaurant business services market as the basis for its functioning is the relevance of the study.


Theoretical part

Classification of catering establishments

Today, a huge number of organizations and individual entrepreneurs are engaged in the provision of catering services, as one of the types of entrepreneurial activity. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.

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

In accordance with GOST R 50762-95 "Public catering. Classification of enterprises", approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 198 (hereinafter GOST R 50762-95), the following classification of types of public catering establishments is established:

Restaurant - a public catering enterprise with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, with an increased level of service in combination with recreation;

Bar - a public catering enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods;

A cafe is an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;

Dining room - a public catering establishment that is publicly accessible or serves a certain contingent of consumers, producing and selling dishes in accordance with a menu varied by day of the week;

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

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

Bars and restaurants in terms of service level and types of services provided to visitors differ in:

Luxury class;

Upper class;

2.3. Characteristics of the types of catering establishments

Type of public catering enterprise - a type of enterprise with characteristic features of culinary products and the range of services provided to fighters. According to GOST R 50762-95 “Public catering. Classification of enterprises, the main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars. But according to the above, public catering enterprises are classified according to the stages of production, therefore there are such types of procurement enterprises as a procurement factory, a semi-finished products plant, a culinary factory; in terms of the large volume of culinary products produced, such types of public catering enterprises as kitchen factories and food processing plants stand out. To expand the services provided in public catering, buffets, take-out businesses, and culinary shops are being organized.

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

Catering services;
- services for the manufacture of culinary products and confectionery;
- services for the organization of consumption and maintenance;
- services for the sale of culinary products;
- leisure services;
- information and advisory services;
- other services.

To regulate the relationship between consumers, mi and performers in the field of catering services, the Decree of the Government of the Russian Federation "Rules for the provision of catering services", which were developed in accordance with the Law of the Russian Federation "On Protection of Consumer Rights", was approved.

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

In the event of a temporary suspension of the provision of services (for planned sanitary days, repairs and in other cases), the enterprise is obliged to provide the consumer with information on the date and timing of the suspension of its activities in a timely manner and notify the local authorities.

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

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

Compliance with the intended purpose;
- accuracy and timeliness of provision;
- safety and environmental friendliness;
- ergonomics and comfort;
- aesthetics;
- service culture;
- social targeting;
- informative.

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

Combine of semi-finished products differs from the procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and in greater capacity. The capacity of such an enterprise is projected to be up to 30 tons of processed raw materials per day. On the basis of procurement factories, semi-finished products factories, kitchen factories, food processing plants - culinary trade and production associations can be created.

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

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

Specialized culinary workshops are organized at meat processing plants, fish factories, and vegetable stores. Designed for the manufacture of semi-finished products from meat, fish and vegetables and their supply to pre-cooking enterprises. Production lines for the processing of raw materials and the production of semi-finished products are used, heavy loading and unloading operations are mechanized.

Canteen- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special diets for various groups of the serviced contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for sale and consumption at the enterprise. Canteens distinguish:

According to the range of products sold - general type and dietary;
- according to the served contingent of consumers - school, student, worker, etc.;
- by location - public, at the place of study, work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) to the general population of the area and visitors. In canteens, the method of self-service of consumers with subsequent payment is used.

Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms of the daily ration. As a rule, tables are set in advance in these canteens. Canteens at general education schools are created with a number of students of at least 320 people.

It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students of grades I-V, the second - for students of grades VI-XI. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a doctor - nutritionist or nurse.The production of dietary canteens is equipped with specialized equipment and inventory - steamers, wiping machines, steam boilers, juicers.

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

Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings. From tableware, earthenware, glass from pressed glass is used. Of the premises for consumers, canteens should have a vestibule, a wardrobe, and toilet rooms. The area of ​​trading floors must comply with the standard - 1.8 m 2 per seat.

Restaurant- 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 high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first. The restaurant catering service is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with leisure activities. Some restaurants specialize in preparing dishes of national cuisine and cuisine of foreign countries.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full diet. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including banquet ones; reservation of seats in the restaurant hall; rental of tableware, etc. Leisure services include:

Organization of music service;
- organization of concerts, variety programs;
- provision of newspapers, magazines, board games, slot machines, billiards.

Customer service is carried out by head waiters, waiters. In restaurants of the highest class, as well as serving foreign tourists, waiters must speak a foreign language to the extent necessary to fulfill their duties.

Restaurants must have, in addition to the usual signboard, a lighted signboard with design elements. Exquisite and original decorative elements (lamps, draperies, etc.) are used to design halls and premises for consumers. In the trading floor in luxury and higher class restaurants, the presence of a stage and a dance floor is a must. To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should have a soft coating, in first-class restaurants it is possible to use tables with a polyester coating. Armchairs should be soft or semi-soft with armrests. Big demands are made on dishes and appliances. Cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram are used or artistic decoration, crystal, artistically designed blown glassware.

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

Dining cars- designed to serve passengers of railway transport on the way. Restaurant cars are included in long-distance trains that travel in one direction for more than a day. The restaurant car has a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold. Additional services: peddling goods and drinks. Service by waiters.

Coupe buffets- organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility premises. Refrigerators are available. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.

Bar- a catering company with a bar that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first. Bars distinguish:

According to the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;
- on the specifics of customer service - video bar, variety bar, etc.

Bar catering services are a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, to create conditions for their consumption at the bar counter or in the hall.

Service in bars is carried out by headwaiters, bartenders, waiters with special education and professional training.

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

Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.). Cafe distinguish:

According to the range of products sold - ice-cream cafe, confectionery cafe, dairy cafe;
- according to the contingent of consumers - youth cafe, children's cafe;
- according to the method of service - self-service, service by waiters.

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

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

Cafes with waiter service have specialty, custom-made dishes on their menu, but mostly fast food.

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

The cafe is designed for visitors to relax, so the design of the trading floor with decorative elements, lighting, and color scheme is of great importance. The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. From tableware it is used: metal from stainless steel, semi-porcelain faience, high-quality glass.

In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.

The norm of the area for one seat in a cafe is 1.6 m 2.

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

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

diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.

Eateries share:

According to the range of general products sold;
- specialized (sausage, dumpling, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).

Eateries must have a high throughput, their economic efficiency depends on this, so they are placed in busy places, on the central streets of cities and in recreation areas.

Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement unit, this speeds up the service of consumers who have little time.

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

From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass.

According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors.

The area of ​​the eatery halls must comply with the standard - 1.6 m 2 per seat.

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

In the architectural and artistic mode of the hall, elements of the Russian national style are used.

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

Barbecue- a common type of specialized enterprise. The barbecue menu includes at least three or four types of kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tobacco chicken, kharcho and other national dishes that are in great demand among visitors from the first courses. Serve visitors in barbecue, as a rule, waiters. The rest of the eateries are self-service.

dumplings- specialized snack bars, the main products of which are dumplings with various minced meats. The menu also includes cold snacks of simple preparation, hot and cold drinks. Pelmeni can come in the form of semi-finished products or be prepared on the spot, in this case, dumpling machines are used in dumplings.

pancake specialize in the preparation and sale of products from liquid dough - pancakes, pancakes, fritters, stuffed pancakes with various minced meats. They diversify the serving of these products with sour cream, caviar, jam, jam, honey, etc.

Patty designed for the preparation and sale of fried and baked pies, pies, pies and other products from various types of dough.

Cheburechnye designed for cooking and selling popular dishes of oriental cuisine - chebureks and whites. Related products in chebu-1 river - broths, salads, sandwiches, as well as cold and hot appetizers.

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

Pizzeria is intended for the preparation and sale of pizza with various fillings. In self-service, the dispenser prepares the pizza in the presence of the customer, using the appropriate cooking equipment. The pizzeria may have waiter service.

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

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

A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.

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

The enterprise has warehouses for food storage, a production facility, a trading floor, which can accommodate several four-seater tables (3-4) for eating food on the spot, but its main task is to sell products to the house.

Catering establishments may also operate as retail establishments. These include culinary shops, a small retail network (kiosks, peddling). When selling culinary products through a small retail chain, all rules that ensure product safety must also be observed. Each batch of culinary products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the product was developed, the shelf life, weight, price of one piece (kilogram) of the product. The shelf life specified in the certificate is the shelf life of culinary products and includes the time spent by the product at the manufacturing plant (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but the rule must be observed that the sale of goods whose shelf life has expired is prohibited.

Culinary shops- enterprises selling culinary and confectionery products, semi-finished products to the population; accept pre-orders for semi-finished products and flour confectionery. The trading floor of the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (food plant, restaurant, canteen).

The store usually organizes three departments:

Department of semi-finished products (meat, fish, vegetables, cereals), natural large-sized, portioned, small portioned (goulash, azu), chopped (steaks, meatballs, minced meat);
- Department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly cereals (buckwheat), etc.;
- confectionery department - sells flour confectionery products from various types of dough (cakes, pastries, pies, buns, etc.) and purchased confectionery products - sweets, chocolate, cookies, waffles, etc.

At the culinary store, if the area of ​​\u200b\u200bthe trading floor allows, a cafeteria is organized; for the consumption of products on the spot, several high tables are set up.

In order to consider the issues of organizing accounting and tax accounting in organizations providing public catering services, it is necessary to clearly understand what is meant by such concepts as “public catering enterprise” and “catering service” in Russian legislation. For these purposes, it is necessary to refer to regulatory documents, in particular, to the All-Russian Classification of Economic Activities (OKVED) OK 029-2001, which came into force on January 1, 2003.

By Decree of the State Standard of Russia dated November 6, 2001 No. 454-st “On the adoption and implementation of OKVED”, public catering facilities are included in section H “Hotels and restaurants”, class 55 and subclasses: 55.3 “Restaurant activities”, 55.4 “Activities bars", 55.5 "The activities of canteens at enterprises and institutions and the supply of catering products" (group 55.51 "The activities of canteens at enterprises and institutions"). In addition to the above document, there are a number of state standards that allow catering establishments to be divided into appropriate types.

According to GOST R 50647-94 “Public catering. Terms and Definitions, approved by the Decree of the State Standard of Russia dated February 21, 1994 No. 35 and put into effect on July 1, 1994 (hereinafter GOST R 50647-94), catering establishment is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.

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

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

It should be noted that today a huge number of organizations and individual entrepreneurs are engaged in the provision of catering services, as one of the types of entrepreneurial activity. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.

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

In accordance with GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 198 (hereinafter GOST R 50762-95), the following classification of types of catering establishments is established:

- restaurant- a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, with an increased level of service in combination with recreation;

- bar- a public catering enterprise with a bar that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods;

- Cafe- an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;

- canteen- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week;

- diner- a public catering enterprise with a limited range of dishes of simple preparation from a certain type of raw material and designed to quickly serve consumers with intermediate meals.

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

- dietary canteen- canteen specializing in the preparation and sale of dietary meals;

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

buffet- a structural subdivision of the organization, intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of simple dishes.

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

The range of products sold and the complexity of its preparation;

Technical equipment of public catering establishments;

Qualification of personnel;

Quality and service methods;

Types of services provided.

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

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

Bars and restaurants in terms of service level and types of services provided to visitors differ in:

luxury class;

upper class;

first grade.

The luxury class is characterized by sophistication of the interior, a high level of comfort, a wide range of services provided to visitors, as well as an assortment of original, exquisite custom-made and signature dishes, products for restaurants, and for bars - a wide selection of branded and custom-made drinks and cocktails.

The upper class is distinguished by the originality of the interior, the choice of services, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars.

The first class corresponds to harmony, comfort and choice of services, a wide range of specialties and products, as well as complex drinks for restaurants, a set of drinks, simple cocktails for bars.

Confirmation of the compliance of a public catering enterprise with the selected type and class is carried out by certification bodies accredited by the Russian Federation Committee for Standardization, Metrology and Certification in the prescribed manner.

Note!

Classification is assigned only to restaurants and bars, other types of catering establishments are not divided into classes.

However, in addition to types and class, public catering establishments may differ in terms of such features as the range of products sold, location and contingent of visitors.

So, for example, cafes, according to the range of products sold, are divided into ice cream parlors, confectionery cafes, and according to the contingent of consumers, they can be presented as a cafe for young people or a children's cafe.

Bars according to the range of products sold can be of the following types: milk, coffee, beer, cocktail bar and so on.

Canteens also have certain differences. According to the assortment, they can be represented by a general type or dietary ones, by location - public or closed type, for example, a canteen on the territory of the plant, intended for catering only to its employees. In addition, canteens can be conditionally divided into canteens that manufacture and sell their own products and dispensing canteens that sell finished products received from other catering establishments.

The answer to the question of what is meant by public catering services is given by the All-Russian Classifier of Services to the Population OK 002-93 (OKUN), approved by the Decree of the State Standard of the Russian Federation dated June 28, 1993 ode No. 163. According to this regulatory document, catering services include services with the code 122000 - 122706.

Services provided to consumers by public catering organizations can be divided into:

catering services;

services for the manufacture of culinary products and confectionery;

services for the organization of consumption and maintenance;

services for the sale of products;

leisure services;

information and consulting services;

other services.

So, catering services should be understood as services for the manufacture of catering products and the creation of conditions for its sale in accordance with the type and class of catering organization. Based on this, catering services are divided into:

restaurant catering services;

bar catering services;

cafe catering services;

canteen catering services;

snack food service.

Services for the manufacture of culinary products and confectionery products include such types of services as:

production of culinary products and confectionery according to consumer orders;

production of products from the customer's raw materials in public catering organizations;

production of culinary products and confectionery products at home.

Services for the organization of consumption and maintenance are represented by a fairly wide range of services, which include the following types:

organization and maintenance of celebrations and ritual events;

organization and maintenance of cultural events;

product delivery and customer service at workplaces and at home;

waiter services at home;

delivery of culinary products and confectionery products to hotel rooms;

organization of complex nutrition and others.

Services for the sale of products in public catering include:

sale of products and kitchen products through shops - cookery and buffets;

vacation lunches at home.

Leisure services include:

organization of musical service;

holding concerts and other similar events;

provision of newspapers, magazines, board games, slot machines, billiards.

Catering establishments can provide consumers with expert advice on the preparation and presentation of dishes, as well as teach the rules of serving. Such services are referred to as information and consulting services.

In addition, in order to attract customers, public catering enterprises often provide such types of services as parking vehicles, calling a taxi at the request of the client, minor repairs and cleaning of clothes, storage services, and so on.

That is, as we see, the number of types of services that can be provided by a public catering enterprise is quite large and their range can be expanded depending on the type and class of the latter.

1. Classification of catering establishments

At present, the network of public catering establishments is developing faster and faster - from the simplest ones, where you can almost “on the run” have a bite of a pie with tea poured into a disposable cup, to the most sophisticated top-class restaurants, which will satisfy the whim of any gourmet. In this case, the principle “demand creates supply” applies. That is, all of the above catering establishments are undoubtedly in demand among consumers. After all, visitors to these establishments are also consumers, and they are also subject to the Law of the Russian Federation “On Protection of Consumer Rights”. But if, when buying a product, almost every buyer understands that he is a consumer and at least approximately, but knows that he has certain rights, then when visiting cafes, restaurants and other public catering establishments, visitors know much less about their rights, and even seek their protection much less frequently. This is due primarily to the specifics of the industry itself. Indeed, it is much more difficult to prove that you were served a stale salad yesterday than to prove that you were sold a low-quality iron yesterday. In addition, general consumer protection advocacy is usually directed only towards goods, not services. Despite certain features and the difficulties associated with this, you should still know, use and protect your rights when visiting catering establishments.

However, before seeking compliance with certain of your rights from employees of a public catering enterprise, it must be taken into account that, depending on the type of public catering enterprise, the range of services that you will be entitled to count on visiting one or another institution will also differ. For a uniform definition of such rights and obligations, it is customary to classify public catering establishments.

In accordance with clause 3 of Decree of the Government of the Russian Federation of August 15, 1997 No. 1036 “On Approval of the Rules for the Provision of Catering Services”, as amended on May 21, 2001 (hereinafter referred to as the RF GD “On Approval of the Rules for the Provision of Public Catering Services” ) catering services are provided in restaurants, cafes, bars, canteens, snack bars and other catering places, the types of which, and for restaurants and bars also their classes (luxury, highest, first) are determined by the contractor in accordance with the state standard.

The main document establishing the classification of catering establishments is GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of the Russian Federation of April 5, 1995 No. 198, which was put into effect on July 1, 1995. Despite the fact that, according to Article 46 of the Federal Law of December 27, 2002 No. 184-FZ “On Technical Regulation”, from July 1, 2003, until the relevant technical regulations come into force, the requirements established by the current national standards are subject to mandatory execution only in terms of ensuring the achievement of the goals of the legislation of the Russian Federation on technical regulation, this standard is still the most frequently used when it is necessary to classify public catering enterprises, including in judicial practice.

This standard establishes the classification of catering establishments, general requirements for catering establishments of various types and classes. The provisions of this standard apply to catering establishments of various organizational and legal forms.

In the above standard, the following terms are used with their respective definitions:

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

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

Restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.

Bar - a catering company with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.

Canteen - a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.

A snack bar is a public catering establishment with a limited range of simple dishes prepared from a certain type of raw material and designed to quickly serve consumers.

In accordance with the specified standard, the following types of catering establishments are provided: restaurant, bar, cafe, canteen, snack bar.

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

The range of products sold, their diversity and complexity of manufacturing;

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

Service methods;

Qualification of personnel;

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

The range of services provided to consumers.

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

"Lux" - interior refinement, a high level of comfort, a wide range of services, a range of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;

"highest" - originality of the interior, choice of services, comfort, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars;

"first" - harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded ones - for bars.

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

Restaurants distinguish:

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

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

Bars distinguish:

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

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

Cafe distinguish:

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

According to the contingent of consumers - cafes for youth, children, etc.

Canteens distinguish:

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

For servicing a contingent of consumers - school, student, etc .;

By location - public, at the place of study, work.

Eateries share:

According to the range of products sold - general and specialized (sausage, dumplings, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).

Restaurants, cafes and bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.

Despite the fact that catering establishments differ in types, classes and other characteristics, there are General requirements, which are presented to such enterprises precisely as public catering enterprises. And, therefore, the consumer, visiting any catering establishment of the above types and class, has the right to expect (and, therefore, demand) the following general requirements in it in accordance with Section 5 of GOST. 50762-95 “Public catering. Classification of enterprises.

At public catering enterprises of any type and class, the safety of life and health of consumers and the safety of their property must be ensured, subject to the "Rules for the production and sale of public catering products", approved by Decree of the Government of the Russian Federation of 13.04.93 No. 332, sanitary and technological norms and rules, as well as fire and electrical safety requirements.

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

Sanitary-hygienic and technological requirements, collections of recipes for dishes and culinary products;

Requirements for the safety of food raw materials and products;

Environmental safety;

Fire safety;

Electrical safety.

Public catering enterprises of any type should have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs. The territory adjacent to the enterprise should have artificial lighting in the evening.

On the territory adjacent to the enterprise and accessible to consumers, it is not allowed:

Carrying out loading and unloading operations;

Storage of containers;

Placement of containers with garbage;

Burning garbage, empty containers, waste.

Sites with waste bins should be at least 20 m away from the windows and doors of the premises of the enterprise.

The architectural and planning solution and structural elements of the building, the technical equipment used must comply with sanitary standards and rules.

The facility should have emergency exits, stairs, emergency instructions, a public address system, and fire protection equipment.

Enterprises of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.

The entrance to the enterprise must ensure the simultaneous movement of two counter flows of consumers to the entrance and exit. In enterprises with more than 50 seats in the halls, separate entrances and stairs for consumers and staff should be provided.

The enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity (location of the owner), information about the mode of operation, about the services provided.

In enterprises under construction and reconstructed to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning a wheelchair in the hall, and specially equipped toilets should be provided.

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.

In addition to compliance with the above requirements, the consumer of a public catering enterprise, depending on its type and class, has the right to expect compliance with the following requirements for public catering enterprises of various types and classes, which, in accordance with GOST 50762-95 “Public catering. Classification of enterprises”, are subdivided in the following areas, given in tables 1-4 (The sign “+” means “provided”; the sign “-” means not provided).

Table 1. Requirements for architectural and planning solutions and design of catering establishments of various types and classes

Table 2. Requirements for furniture, tableware, appliances, linen



*(1) Can be used in certain types of eateries.

*(2) Allowed in certain types of cafes.

*(3) In themed restaurants, luxury ethnic restaurants, high class restaurants and luxury bars, the use of dishes made of ceramics, wood, etc. is allowed.

*(4) Use of disposable tableware made of aluminum foil, cardboard, etc. is allowed.

*(5) In specialized restaurants and bars of the highest, first class, in the presence of tables with polyester coating or artistically designed covers, it is allowed to replace tablecloths with individual cloth napkins.

*(6) It is allowed to replace individual napkins with paper ones when dispensing packed breakfasts and lunches.

Table 3. Requirements for the design of menus and price lists, the range of culinary products for enterprises of various types and classes




*(1) When serving foreign citizens, menus and price lists are also printed in at least one foreign language.

*(2) Allowed in certain types of eateries.

*(3) For cafes and eateries specializing in the preparation of dishes from a certain type of raw material, it is obligatory to sell several types of these dishes.

Table 4. Requirements for customer service methods, branded clothing, footwear, musical service for enterprises of various types and classes


* Only bartenders are allowed in the bar.

** In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed.

*** It is allowed in restaurants and bars of class "first" uniforms without the logo of the company.

In addition, in addition to the specified classification of public catering enterprises, a Letter of the Department for Regulation and Coordination of Domestic Trade of the Ministry of Foreign Affairs of the Russian Federation dated March 18, 1997 No. 21–54 was issued, which clarifies that buffet is a structural unit of the enterprise. However, it is indicated that the cafeteria is not a type of catering establishment and its services are considered as the provision of retail services.

In addition to the above classification, it is also possible to classify public catering establishments on other grounds.

Depending on the nature of their activities, they are divided into the following types:

Enterprises organizing the production of public catering products (factories of semi-finished products and culinary products, specialized workshops);

Enterprises organizing the production and sale of public catering products with consumption on the spot (restaurants, cafes, bars, canteens, fast food establishments);

Enterprises organizing the sale (sale and consumption) of public catering products (culinary shops, small retail chain);

Complex enterprises that combine several enterprises of various types with full or partial centralization of production and storage of products. These enterprises provide the consumer with the opportunity to choose several types of services in one place.

Taking into account the specifics of servicing the population, enterprises are divided into:

Public - designed to serve any contingent of the population;

Enterprises serving a certain permanent contingent of the population - at manufacturing enterprises, in educational institutions.

However, despite the above features, in any case, a visitor to any of the above enterprises, when receiving catering services, is a consumer and has the right to protect his rights in accordance with consumer protection legislation.

A number of criteria are used to classify catering establishments in the tourism industry, the most important of which are:

1. The nature of trade and production activities.

2. Location.

3. The contingent of served clients (guests).

4. Product range (specialization).

5. Capacity.

6. Form of service.

7. Operating time.

8. Level of service.

The nature of trade and production activities. It is the main criterion, depending on which all catering establishments are divided into the following types:

Restaurant;

Diner;

Canteen, etc.

For each type of catering establishments, according to this classification criterion, the corresponding assortment of dishes and drinks, the forms of service used, location, the customer contingent served - combinations of other classification criteria are characteristic.

Restaurant - a catering establishment that provides guests with a wide range of dishes, drinks, confectionery, including branded and complex preparations. A high level of service in restaurants is provided by qualified chefs, waiters, head waiters and combined with the organization of recreation and entertainment.

In the structure of hotel complexes there may be several restaurants, or there may not be a single one. In large hotels that are part of well-known hotel chains, there are usually two restaurants - a fashionable branded one and a small one with a low level of prices for food and drinks. Restaurants at hotels serve both the guests living in them and the general public. They also organize ceremonial and official receptions, meetings, conferences, congresses, provide guests with other services: the sale of souvenirs, flowers, room service, etc.

Most restaurants provide a musical program and concerts.

Cafe - a catering establishment that provides guests with a limited range of dishes and drinks, flour confectionery, fermented milk products, combined with recreation and entertainment. Most hotel complexes in their structure, along with restaurants, prefer to have a small cafe.

Bar - a specialized catering establishment that provides guests with a variety of drinks, desserts, sweet dishes and snacks. In the bar there is an opportunity to relax in a cozy atmosphere, listen to music, have fun.

Buffet sells on-site consumption of a limited range of cold snacks, sandwiches, drinks, bakery and confectionery products, sweet dishes of simple preparation. It is allowed to sell packaged products for takeaway, as well as the sale of food products. The hotels have buffets equipped with electric stoves, refrigerators, refrigerated counters, coffee makers and other modern equipment.

diner manufactures, sells and organizes the consumption on the spot of various dishes and snacks of simple preparation, broths, cold and hot drinks, flour confectionery.

Canteen as a catering establishment is often found in the structure of resort hotels. It is intended for the production, sale and organization of consumption on the spot by various segments of the population of breakfasts, lunches, dinners, and their vacation at home. Provides various additional services.

Location . Depending on the location, there are:

city ​​restaurants. Located in the city and offer a varied range of dishes, snacks, drinks, or specialize in providing lunches and (or) dinners. They work at certain hours and have numerous clients;

station restaurants. Located at railway and airport terminals. They work around the clock. Characterized by a limited set of dishes, snacks, drinks, low prices and relatively fast service;

dining cars. They are mainly available on long-distance trains and are designed to serve passengers on the way. The menu of dining cars includes cold appetizers, first and second courses, hot drinks, set meals, as well as travel kits in packages, confectionery, fruits, juices, mineral and fruit waters sold by waiters in all train cars;

restaurants on boats. Designed to serve passengers and tourists en route. They provide breakfast, lunch and dinner. Service is carried out by waiters, but self-service can also be used. Large ships may have several restaurants;

restaurants for autotourists, not wanting to leave the car. Located near the highway or large parking lots. In order to save time, customers are served right in the car by waiters who roll up to them on roller skates. This type of restaurant is common in the United States.

Bars can be classified according to their location in the hotel building:

lobby bar serves as a convenient place for meetings and conversations;

restaurant bar traditionally is the most attractive element of the restaurant interior;

auxiliary bar is a retail outlet located in the back of the hotel building, on the floor. In large hotels there may be several. Here stocks of wines, beer and other drinks are concentrated for serving guests directly in the rooms;

banquet bar located in the banquet hall. Used exclusively for banquets and conferences. As a rule, a banquet bar has a large stock of expensive and popular wines, drinks, beer;

pool bar. Any high-class hotel (not only a resort) is unthinkable without a swimming pool and a bar with it, where guests can relax with a glass of exotic cocktail or any other drink;

minibars - small bars with fridge in guest rooms. Designed to supply guests with drinks at any time of the day. Drinks in minibars are replenished daily, and the cost of the drink is additionally included in the total bill.

The contingent of served customers (guests). Depending on this criterion, catering establishments are divided into:

Public;

Associated with servicing a specific contingent of customers.

Although the restaurants, cafes, bars in the hotel complexes are designed to serve guests as a priority, in most cases they are public. Catering establishments as part of hotel-clubs, boarding houses serve only their guests.

Product range (specialization). Depending on the breadth of the range of products offered, first of all, two large categories of catering enterprises can be distinguished:

1) full service;

2) specialized.

Among the types of catering establishments, in most cases only restaurants and cafes can be full-service ones, since they offer a wide selection of snacks, dishes, bakery and flour confectionery products, and various drinks.

In the menu of full-service restaurants and cafes, there is a high proportion of branded and custom-made dishes, which are classified as "high cuisine" dishes. (fr. haute cuisine). Full-service restaurants are characterized by a very high level of service: the head waiter meets and seats the guest at the table, the head waiter gives advice on dishes, explains what the special qualities of the ordered dishes are, he also advises which wine is best suited to the ordered dishes.

The decoration of full-service restaurants usually matches the overall mood that the restaurant is trying to create. Luxurious food, service and atmosphere - all this in the complex leaves an unforgettable impression.

The specialization of catering enterprises can be different: from a broad specialization in dishes of a particular cuisine (French, Italian, Chinese, etc.) to a narrow specialization in one or more types of dishes. Fast food establishments usually specialize in the preparation of one main dish, which offer:

hamburgers - McDonald's, Burger King, Wendy's;

pizza - Pizza Hut, Domino, Little Ceasar;

seafood - Red Lobster, John Silver's;

chicken dishes - KFC, Church's;

steaks - Sizzler, Ponderosa, Bonanza;

sandwiches - Subway;

pancakes - International House of Pancakes, Country Kitchen.

The considered sign of the classification of catering establishments is very conditional, and therefore the same restaurant can be both full-service and specialized at the same time. For example, specializing in French cuisine, the restaurant simultaneously offers a wide (at least 15) range of their names.

Among the different types of catering establishments, it is easiest to specialize bars - depending on the range of drinks sold (wine, beer, dairy, cocktail bars, etc.).

Eateries are also subdivided into enterprises of a general type and specialized ones (barbecue, cheburek, pizzeria, pancake, bulb, broth, etc.).

Capacity . For restaurants, it can be from 50 to 500 seats, cafes - from 50 to 150 seats, canteens - 50, 100, 200, 500 or more seats, etc.

Service form. According to the applied forms of service, catering establishments are divided into:

Self-service enterprises;

With partial waiter service;

Fully serviced by waiters;

With buffet service.

Operating time. According to this criterion, catering establishments are divided into:

permanent;

Seasonal;

and also on:

Working during the day and evening;

Working at night (night bars).

Service level. Food establishments are divided into the following categories:

According to GOST R 50762-95, restaurants are divided into three categories - luxury, highest, first.

Kabushkin N.I., Bondarenko G.A.

From January 1, 2009 the National Standard of the Russian Federation GOST R 50762-2007 "Public catering services. Classification of public catering enterprises" was put into effect. This standard establishes the classification of public catering enterprises, general requirements for public catering enterprises of various types and classes. This standard applies to catering establishments of legal entities and individual entrepreneurs.

This standard uses the terms and definitions in accordance with GOST 30602, as well as the following terms with the corresponding definitions:

  1. catering establishment: An enterprise intended for the production, sale and (or) organization of consumption of public catering products, including culinary products, flour confectionery and bakery products.
  2. type of catering establishment: An enterprise with characteristic service conditions, a range of catering products sold and technical equipment.
  3. catering class: A set of distinguishing features of an enterprise of a particular type, characterizing the quality of services provided, the level and conditions of service.

Public catering enterprises, depending on the nature of their activities, are divided into:

  • enterprises organizing the production of public catering products (harvesting factories, workshops for the production of semi-finished products and culinary products, specialized culinary workshops, in-flight catering enterprises (shops), etc.) with the possibility of delivery to consumers;
  • enterprises organizing the production, sale of public catering products and serving consumers with consumption on the spot and takeaway (export) with the possibility of delivery (restaurants, cafes, bars, snack bars, canteens, fast food companies, coffee houses);
  • enterprises organizing the sale of public catering products (with possible consumption on the spot) (culinary shops, buffets, cafeterias, small retail trade network enterprises);
  • field service enterprises;
  • enterprises that organize the delivery and service of consumers in hotel rooms and other accommodation facilities.

This standard establishes the classification of public catering establishments into the following types: restaurant, bar, cafe, canteen, snack bar, fast food establishment, buffet, cafeteria, coffee shop, cookery store.

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

  • the range of culinary products sold, flour confectionery and bakery products, their diversity and complexity of production;
  • technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solutions, etc.);
  • methods and forms of service;
  • customer service time (waiting time, provision and consumption of services);
  • professional training and level of qualification of the personnel;
  • service conditions (comfort of the hall, furniture, staff ethics, design aesthetics, interior, etc.).
Restaurant

Catering establishment with a wide range of complex dishes, including custom-made and signature dishes and products; alcoholic, soft, hot and other types of drinks, flour confectionery and bakery products, tobacco products, purchased goods, with a high level of service and, as a rule, in combination with the organization of recreation and entertainment.

Restaurants distinguish:

  • in terms of the range of products sold - non-specialized and specialized (fish, beer, cheese, etc.; restaurants of national cuisine or cuisines of foreign countries);
  • by location - in residential and public buildings, including detached buildings, hotels, railway stations, cultural, entertainment and sports facilities, recreation areas (landscape), transport (restaurant car, etc.);
  • according to the interests of consumers (club restaurant, sports restaurant, restaurant - night club, restaurant-salon);
  • by methods and forms of service - a restaurant with waiter service, a restaurant with buffet service, a catering restaurant;
  • according to the composition and purpose of the premises - stationary and mobile (restaurants on sea and river vessels, in trains).
Bar

A public catering establishment equipped with a bar and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and soft drinks, cocktails, cold and hot snacks and dishes in a limited assortment, purchased goods.

Bars distinguish:

  • according to the range of products sold and the method of preparing public catering products - a wine bar, a beer bar (pub bar), a coffee bar, a dessert bar, a milk bar, a cocktail bar, a grill bar, a sushi bar, etc.;
  • on the specifics of consumer service and (or) organization of leisure (entertainment) - video bar, variety bar, disco bar, cinema bar, dance bar (Dane Hall), lobby bar, Night Club bar, etc .;
  • by location - in residential and public buildings, including detached buildings, hotels, railway stations; in cultural, entertainment and sports facilities; in recreation areas;
  • according to the interests of consumers (club bar, sports bar).

Restaurants and bars, according to the level of service and the range of services provided, are divided into three classes - "luxury", "higher" and "first", which must meet the following requirements:

- "luxury" - a wide range of services provided to consumers, a high level of comfort and convenience of placing consumers in the hall, a wide range of original, gourmet custom-made and signature dishes, products typical for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars, exquisite table setting, corporate identity , the specifics of serving dishes, the exclusivity and luxury of the interior;

- "supreme"- a wide range of services provided to consumers, comfort and convenience of accommodating consumers in the hall, a diverse range of original, gourmet custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars, corporate identity, sophistication and originality of the interior;

- "the first"- a certain choice of services provided to consumers, a diverse range of branded dishes and products and drinks of complex manufacture, typical for restaurants, a wide or specialized range of drinks and cocktails, including custom-made and branded for bars, harmony and comfort of the interior.

Other catering establishments are not divided into classes.

Cafe

A public catering enterprise for catering and (or without) rest of consumers with the provision of a limited range of catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and non-alcoholic drinks.

Cafe distinguish:

  • by the range of products sold - non-specialized and specialized (ice-cream cafe, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
  • according to the contingent served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, cafe-tavern, etc.;
  • by location - in residential and public buildings, including detached buildings, hotels, railway stations; in cultural, entertainment and sports facilities; in recreation areas;
  • by methods and forms of service - with service by waiters and with self-service;
  • by operating time - permanent and seasonal;
  • according to the composition and purpose of the premises - stationary and mobile (car cafes, cafe cars, cafes on sea and river vessels, etc.).
Canteen

A public catering establishment that is publicly available or serves a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu that differs by day of the week.

Canteens distinguish:

  • in terms of the range of products sold - canteens selling dishes, products and drinks of mass demand; vegetarian, dietary, including food units of sanatoriums, dispensaries;
  • according to the contingent served and the interests of consumers - canteens for school, student, office, etc.;
  • by location - public canteens in residential, public buildings, canteens at the place of study, work, service, temporary residence, at hospitals, sanatoriums, rest homes, etc .;
  • on the organization of production - working on raw materials, on semi-finished products (pre-cooking), canteens of a mixed type, canteens-handouts.
diner

A public catering establishment with a limited range of dishes and products of simple manufacture and designed to quickly serve consumers, with the possible sale of alcoholic beverages.

Eateries distinguish:

Fast Service Enterprise

A public catering enterprise that sells a narrow range of dishes, products, drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures minimal time spent on serving consumers.

Fast food establishments are located in places of heavy traffic and mass congestion of consumers: in shopping malls and centers (zones of food courts), cinemas, on central streets and squares, in recreation areas, etc. Quick service enterprises can add the word "express" or "bistro" to the name.

Quick service establishments can be equipped in kiosks and trailers, do not have their own hall and sell products of their own production through a dispensing window.

Quick service establishments distinguish between:

  • in terms of the range of products sold - non-specialized and specialized (hamburger, pizzerias, dumplings, pancake, patty, donut, barbecue, etc.);
  • according to the composition and purpose of the premises - stationary and mobile;
  • by the time of operation - permanent and seasonal (summer).

At enterprises quick service products are dispensed and consumers are served, as a rule, on a distribution line, and disposable tableware and cutlery can be used. Consumption of products is carried out in the hall of the enterprise or in the area of ​​the food court on the territory of shopping centers (complexes), common for several public catering enterprises. At the same time, individual technological operations are allowed to be carried out in full view of consumers in dedicated working areas equipped with small-sized specialized equipment.

Buffet

A public catering enterprise located in residential and public buildings that sells with consumption on the spot a limited range of public catering products from semi-finished products of a high degree of readiness, including cold dishes, snacks, hot, sweet dishes of simple manufacture, flour culinary, bakery and confectionery products, and purchased items.

Buffets distinguish:

  • by location - in residential, industrial and public buildings, at the place of work, study, in cultural, entertainment and sports facilities (theaters, cinemas, stadiums, etc.), in hotels, at railway stations, marinas, at airports, at canteens, etc. .;
  • according to the composition and purpose of the premises - stationary and mobile (auto buffet, compartment buffet, buffets on sea and river vessels, etc.);
  • by the time of operation - permanent and seasonal.
Cafeteria

A catering establishment equipped with a buffet or bar counter that sells hot drinks from coffee, tea, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, flour bakery and confectionery products, hot simple dishes manufacturing, and purchased goods.

Consumption of catering products in cafeterias is carried out, as a rule, while standing.

coffee house

Catering company specializing in the production and sale with consumption on the spot of a wide range of hot drinks from coffee, cocoa and tea, flour dishes and flour bakery and confectionery products, culinary products from semi-finished products in a limited assortment, as well as alcoholic beverages and purchased goods.

The consumption of catering products in coffee houses is carried out, as a rule, at the tables, the method of service is by waiters.

Public catering establishments of various types (except restaurants) with a hall capacity of not more than 16 seats, when determining the type, may add a prefix to their name "mini": mini cafe, mini bar, mini snack bar, etc.

Cooking shop

A public catering enterprise that has its own culinary production and sells culinary products, semi-finished products, flour bakery and confectionery products and purchased food products to consumers. It is allowed to organize a cafeteria in the trading floor of a culinary store.

The grocery store is distinguished by location:

  • public,
  • at enterprises,
  • offices,
  • in organizations and institutions.
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