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

general characteristics

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

General classification

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

The value of the sphere

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

Specificity

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

Industry functions

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

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

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

Company classification

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

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

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

Range

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

The nature of the service

Catering services can be provided at different levels:

• First.
• Higher.
• Suite.

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

Time and place of operation

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

Functional affiliation

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

Other catering establishments

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

Combines

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

Fast food establishments

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

Stationary objects

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

General requirements

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

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

Social targeting

This catering requirement includes:

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

Functionality

This requirement includes:

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

Other requirements

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

Catering Technology

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

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

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

Approved

Decree

Gosstandart of Russia

Date of introduction 01.07.94

STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS
GOST R 50647-94
CATERING. TERMS AND DEFINITIONS

Foreword

1. Developed by the All-Russian Institute of Nutrition.

2. Introduced by the Technical Committee for Standardization TC 347 "Trade and Catering Services".

3. Approved and put into effect by the Decree of the State Standard of Russia dated February 21, 1994 N 35.

4. Introduced for the first time.

Introduction

The terms established in the standard are arranged in a systematic order, reflecting the system of concepts of this field of knowledge.

There is one standardized term for each concept.

Unacceptable terms for use - synonyms are given in parentheses after the standardized term and are marked with "Ndp".

The parenthesized part of the term may be omitted when the term is used in standardization documents.

The presence of square brackets in a terminological entry means that it includes two terms that have common term elements.

In the alphabetical index, these terms are listed separately with the article number.

The above definitions can be changed, if necessary, by introducing derivative features into them, revealing the meanings of the terms used in them, indicating the objects that are included in the scope of the concept being defined. Changes should not violate the scope and content of the concepts defined in this standard.

In cases where the term contains all the necessary and sufficient features of the concept, the definition is not given, and a dash is put instead.

The terms and definitions of general technical concepts necessary for understanding the text of the standard are given in Appendix A.

Standardized terms are in bold, their short forms represented by abbreviations are in light, and synonyms are in italics.

1 area of ​​use

This International Standard establishes terms and definitions of basic concepts in the field of food service.

The terms established by this standard are mandatory for use in all types of documentation and literature (on a given scientific and technical field) that are within the scope of standardization work and / or use the results of these works.

This standard should be used in conjunction with GOST 16814, GOST 17481, GOST 18447, GOST 19477, GOST 28322.

2. Regulatory references

This standard uses references to the following standards:

GOST 16814-88 Bakery production. Terms and Definitions.

GOST 17481-72 Technological processes in the confectionery industry. Terms and Definitions.

GOST 19477-74 Canned fruits and vegetables. Technological processes. Terms and Definitions.

GOST 28322-89 Fruit and vegetable processing products. Terms and Definitions.

3. General concepts

1. PUBLIC CATERING: a set of enterprises of various organizational and legal forms and citizens - entrepreneurs involved in the production, sale and organization of consumption culinary products.

2. PUBLIC CATERING ENTERPRISE: an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.

3. PREPARING ENTERPRISE [SHOP] (PUBLIC CATERING): a public catering enterprise [workshop] designed for centralized mechanized production of culinary products, flour confectionery and bakery products and their supply to pre-cooking enterprises, culinary shops and retailers.

4. PRE-COOKING ENTERPRISE (PUBLIC CATERING): a public catering enterprise that prepares dishes from semi-finished products and culinary products, sells them and organizes consumption.

5. SPECIALIZED ENTERPRISE (PUBLIC CATERING): a public catering enterprise of any type that produces and sells culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure.

6. NETWORK OF ENTERPRISES (PUBLIC CATERING); NETWORK: a set of catering establishments.

7. STANDARD FOR THE DEVELOPMENT OF THE NETWORK: an indicator expressed as the ratio of the established number of places of the network of catering enterprises to estimated number consumers.

8. PROVISION OF THE POPULATION WITH THE NETWORK: an indicator expressed as the ratio of the actual number of places in the network of public catering enterprises to the estimated number of consumers.

9. DEGREE OF NETWORK PROVISION (Ndp.<уровень обеспеченности сетью>): the ratio of the actual number of places of public catering enterprises to the normalized, expressed as a percentage.

10. PUBLIC CATERING SERVICE: the result of the activities of enterprises and citizens - entrepreneurs to meet the needs of the population in nutrition and leisure activities.

11. SERVICE PROVIDER: a public catering enterprise and a citizen-entrepreneur performing work on the production, sale and organization of consumption of culinary products.

12. CONSUMER OF SERVICE (public catering): a citizen using the services of food, service, leisure.

13. SERVICE PROCESS (in catering): a set of operations performed by the contractor in direct contact with the consumer of services in the sale of culinary products and leisure activities.

14. CUSTOMER SERVICE METHOD (catering): a way to sell catering products to consumers.

Note. There are two methods of service: service by the waiter, bartender, bartender, seller or self-service.

15. FORM OF SERVING CONSUMERS (PUBLIC CATERING): an organizational technique that is a variety or combination of methods for serving consumers of catering products.

Note. An example of forms of service can be the sale of culinary products through vending machines or self-calculation tables, buffet style, packed lunches.

16. RATIONAL NUTRITION: the nutrition of consumers, organized taking into account the physiological needs of nutrients and set diet.

18. COMPLETE LUNCH [BREAKFAST, AFTER SNACK, DINNER]: a set of meals and items for meals, compiled taking into account the requirements of rational nutrition for meals at lunch [breakfast, afternoon tea, dinner].

19. DAILY DIET: a diet that includes a complete lunch, breakfast, afternoon snack, dinner.

20. QUALITY OF CULINARY PRODUCTS: properties of culinary products that determine their suitability for further processing and / or consumption, safety for consumer health, stability of composition and consumer properties.

4. Ways of culinary processing of foodstuffs

21. FOOD PROCESSING: treating foodstuffs to give them properties that make them suitable for further processing and/or consumption.

22. MECHANICAL COOKING (Ndp.<первичная обработка, холодная обработка>): cooking food products by mechanical means for the purpose of making dishes, culinary products and semi-finished products.

23. CHEMICAL COOKING: the culinary treatment of foodstuffs by chemical means for the purpose of producing semi-finished culinary products.

24. HEAT COOKING: the culinary treatment of food products, which consists in heating them in order to bring them to a predetermined degree of culinary readiness.

25. CULINARY READINESS; READINESS: a set of given physico-chemical, structural-mechanical, organoleptic indicators of the quality of a dish and a culinary product that determine their suitability for eating.

26. CUTTING: mechanical culinary processing, which consists in dividing food into parts certain size and shapes with a cutting tool or machine.

27. Shredding: cutting vegetables into small, narrow pieces or thin, narrow strips.

28. BREAKING: mechanical culinary treatment, which consists in applying breading to the surface of the semi-finished product.

Note. Flour, breadcrumbs, sliced ​​wheat bread, etc. are used as a breading.

29. WHIPPING: mechanical cooking, which consists in intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.

30. PORTIONING:

31. FILLING: mechanical culinary processing, which consists in filling specially prepared products with minced meat.

32. WIPE: mechanical cooking, which consists in grinding the product by forcing it through sieves to give a uniform consistency.

33. FINGING: mechanical cooking, which consists in introducing vegetables or other products provided for in the recipe into special cuts in pieces of meat, carcasses of poultry, game or fish.

34. LOOSENING: mechanical culinary processing of products, which consists in the partial destruction of the connective tissue structure to accelerate the process of heat treatment.

35. PICKLE: chemical culinary treatment, which consists in keeping products in solutions of food organic acids, in order to give finished products a specific taste, aroma and texture.

36. SULFITATION OF PEELED POTATOES: chemical cooking of peeled potatoes with sulfur dioxide or solutions of sulfurous acid salts to prevent browning.

37. COOKING: thermal culinary treatment of products in an aquatic environment or an atmosphere of water vapor.

38. STOPPING: cooking food in a small amount of liquid or in its own juice.

39. STEWING: stewing foods with spices and seasonings or sauce.

Note. Before stewing, products can be fried.

40. FRYING: thermal culinary treatment of products in order to bring them to culinary readiness at a temperature that ensures the formation of a specific crust on their surface.

41. FRYING: short-term frying of products without bringing them to culinary readiness in order to give the finished products the desired organoleptic properties.

42. Sautéing: frying certain types of products with fat at a temperature of 120 degrees. C for the purpose of extracting aromatic and coloring substances.

Note. Flour is sautéed without fat at a temperature of 150 degrees. C.

43. BAKING: thermal culinary treatment of products in the chamber of thermal apparatus in order to bring them to culinary readiness and the formation of a crust.

Note. Baking is carried out with the addition of various products according to the recipe.

44. BAKING VEGETABLES: frying coarsely chopped vegetables on a frying surface without fat.

45. HEATING DISHES [CULINARY PRODUCTS]: thermal cooking of frozen or chilled dishes [culinary products] by heating to a temperature of 80 - 90 degrees. C in the center of the product.

46. ​​THERMOSTATIZATION OF DISHES: maintaining the set temperature of dishes during distribution or delivery to the place of consumption.

47. COOLING OF CULINARY PRODUCTS: culinary processing, which consists in lowering the temperature of culinary products in order to bring them to culinary readiness, storage or further use.

48. INTENSIVE COOLING OF CULINARY PRODUCTS: rapid cooling of culinary products to low positive temperatures, produced in special refrigeration equipment, in order to maintain quality and increase their shelf life.

5. Culinary products

49. CULINARY PRODUCTS: a set of dishes, culinary products and culinary semi-finished products.

50. CULINARY SEMI-FINISHED PRODUCTS; semi-finished product: a food product or combination of products that has gone through one or more stages of culinary processing without bringing to readiness.

51. HIGH-DONE CULINARY PRODUCT: a culinary product from which, as a result, the minimum required technological operations receive a dish or culinary product.

52. CULINARY: a food product or combination of products brought to a culinary readiness.

53. FLOUR PRODUCT: a culinary product of a given shape made from dough, in most cases with minced meat.

Note. Flour culinary products include, for example, pies, kulebyaki, belyashi, donuts, pizza.

54. DISH: a food product or a combination of products and semi-finished products brought to culinary readiness, portioned and decorated.

55. CHILLED DISH [CULINARY]: A dish [culinary product] that has undergone intense chilling.

56. CUSTOM DISH (Ndp.<порционное блюдо>): a dish that requires individual preparation and decoration after receiving an order from the consumer.

57. BANQUET DISH: a dish with an original decoration, prepared for ceremonial receptions.

58. SIGNATURE DISH: a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflecting the specifics of a given enterprise.

59. GARNISH: part of the dish served with the main component in order to increase the nutritional value, variety of taste and appearance.

60. SAUCE (Ndp.<подлива, подливка>): a component of a dish, having a different consistency, used in the cooking process or served to it to improve the taste and aroma.

INDEX OF TERMS

DISH 54

BANQUET DISH 57

CHILLED DISH 55

DISH TO ORDER 56

<Блюдо порционное> 56

SIGNATURE DISH 58

VARK 37

WHEATING 29

garnish 59

Readiness 25

READINESS CULINARY 25

FRY 40

BREAKFAST SET 18

BAKING 43

CULINARY PRODUCT 52

PRODUCT CULINARY FLOUR 52

CHILLED CULINARY PRODUCT 55

SERVICE PROVIDER 11

QUALITY OF CULINARY PRODUCTS 20

PICKLE 35

CUSTOMER SERVICE METHOD (FOOD SERVICE) 14

CUTTING 26

NETWORK DEVELOPMENT STANDARD 7

LUNCH PACKED 18

Roast 41

PROVISION OF THE POPULATION WITH THE NETWORK 9

<Обработка первичная> 22

PROCESSING CULINARY MECHANICAL 22

CULINARY HEAT PROCESSING 24

PROCESSING CULINARY CHEMICAL 23

FOOD PROCESSING CULINARY 21

<Обработка холодная> 22

COOLING FOOD 47

COOLING FOOD INTENSIVE 48

BANING 28

Sautéing 42

CATERING PUBLIC 1

FOOD FOOD 16

<Подлива> 60

<Подливка> 60

Roasting vegetables 44

AFTER SNACK COMPLETE 18

Semi-finished product 50

SEMI-FINISHED CULINARY 50

SEMI-FINISHED CULINARY HIGH DEGREE OF DEGREE OF DEGREE 51

PORTIONING 30

PRE-COOKING ENTERPRISE (PUBLIC CATERING) 4

PROCESSING ENTERPRISE (PUBLIC CATERING) 3

CATERING ENTERPRISE 2

SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5

CONSUMER OF SERVICE (PUBLIC CATERING) 12

ALLOW 38

CULINARY PRODUCTS 29

WIPE 32

SERVICE PROCESS (IN CATERING) 13

REHEAT MEAL 45

REHEATING COOKING PRODUCTS 45

DIET 17

DAILY DIET 19

LOOSENING 34

Network 6

NETWORK OF ENTERPRISES (PUBLIC CATERING) 6

SAUCE 60

NETWORK PROVISION 9

SULFITATION OF PEELED POTATOES 36

THERMOSTATIZATION OF FOOD 46

EXTINGUISHING 39

DINNER COMPLETE 18

<Уровень обеспеченности сетью> 9

SERVICE (PUBLIC FOOD) 10

FILLING 31

FORM OF CUSTOMER SERVICE (PUBLIC CATERING) 15

PROCESSING SHOP (PUBLIC CATERING) 3

SHREDDING 27

LARGE 33

Annex A

(informational)

GENERAL CONCEPTS USED IN PUBLIC CATERING

1. PUBLIC CATERING PLANT: an industrial and economic complex, consisting of procurement and pre-cooking public catering enterprises with a single technological process for preparing products, as well as culinary shops and auxiliary services.

2. SCHOOL COOKING FACTORY (Nrk. school basic canteen): a procurement enterprise for the production of culinary products included in the diet of schoolchildren and supplying school canteens and buffets with it.

3. IN-FLIGHT CATERING SHOP: a catering facility at an airport designed for the preparation, picking, short-term storage and delivery of food to aircraft.

4. 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.

5. DIETARY CANTERNING: a canteen specializing in the preparation and sale of dietary meals.

6. DINING ROOM - DISPOSAL: canteen selling finished products received from other catering establishments.

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

8. CAR - RESTAURANT: a restaurant in a specially equipped carriage of a long-distance train, designed to serve meals to passengers on the way.

9. 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, drinks.

Note. A cafe can specialize, for example, according to a certain contingent of consumers (cafe for youth, children) and assortment (cafe - ice cream, cafe - dairy, cafe - confectionery).

10. ENTERPRISE - AUTOMATIC: an enterprise that sells products of a certain range through vending machines.

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

Note. A bar can specialize, for example, in terms of the range of products sold or the method of its preparation (milk, cocktail - bar, beer, wine, grill - bar), as well as the specifics of customer service (video bar, variety show - bar).

12. SNACK SHOP: an establishment with a limited range of simple dishes prepared from a certain type of raw material, designed to quickly serve consumers with intermediate meals.

13. BUFFET: structural subdivision an enterprise intended for the sale of flour confectionery and bakery products, purchased goods and a limited assortment of simple dishes.

14. SHOP [DEPARTMENT] COOKING: a shop [department] in the public catering system that sells culinary products, semi-finished products, flour confectionery and bakery products, purchased goods to the population.

15. ENTERPRISE HALL (PUBLIC CATERING); hall (Nrk. dining room, trading floor): a specially equipped premises of a public catering enterprise intended for the sale and organization of consumption of finished culinary products.

16. CAPACITY OF THE HALL (Nrk. capacity of the enterprise): the ability of the hall to simultaneously accommodate the number of consumers provided for by the standards, expressed in the number of seats.

17. PLACE (Nrk. seat): part of the area of ​​the hall, equipped in accordance with the standards for serving one consumer.

18. SEAT TURNOVER: the frequency of use of seats for a certain period of time.

19. DISTRIBUTION: a specially equipped room, part of the hall or production premises of the enterprise, intended for the acquisition and distribution of finished culinary products and confectionery products to consumers or waiters.

20. SANDWICH: a culinary product consisting of a slice of bread with various products according to the recipe.

Note. Sandwiches are open and closed.

21. SNACK (Nk. cold dish): a dish served at the beginning of a meal.

22. SOUP (Nrk. first course): a liquid dish prepared with broths, decoctions, kvass, milk and sour-milk products.

23. SWEET DISH (Nrk. third course): a dish prepared from fruit and berry raw materials, milk and products of their processing, with the addition of sugar, eggs, gelling, flavoring and aromatic substances.

24. DRINK (Nrk. the third dish in public catering):

25. KRUTON: a baked semi-finished product in the form of figured cakes from unsweetened dough for serving banquet snacks and dishes.

26. TARTLETE: baked semi-finished product in the form of a basket of unsweetened dough for serving snacks.

27. VOLOVAN: baked semi-finished product in the form of two oval or round corrugated cakes, with a recess inside, from unleavened puff pastry for serving banquet snacks.

28. PROFITROLES: baked semi-finished product in the form of small balls of custard dough.

29. Toast: slices of bread of a given shape and size, dried or fried in oil.

30. CUTLETS MASS: ground meat, poultry or fish pulp with the addition of bread.

31. KNEL MASS: crushed, mashed and whipped flesh of meat, poultry or fish with the addition of other products according to the recipe.

32. MINCE: crushed or pureed mass of products, subjected to pre-mechanical or heat treatment.

33. BATTER: batter into which pieces of product are dipped before deep-frying.

34. LEZON: a mixture of raw eggs, salt, milk or water in which the semi-finished product is moistened before breading.

35. MENU (Nrk. price list): a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering establishment, indicating, as a rule, weight and price.

36. SERVING: the mass or volume of a dish intended for a single intake by one consumer.

37. RECIPE (of CULINARY PRODUCTS) (Nrk. layout): a standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products.

38. WASTE FROM COOKING (Nrk. waste from primary processing): food and technical residues formed during the mechanical culinary processing.

39. LOSS DURING COOKING: reduction in the mass of foodstuffs during the production of culinary products.

The Association assists in the provision of services in the sale of timber: at competitive prices on an ongoing basis. Timber products of excellent quality.

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

Restaurant

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

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

The restaurant provides a table reservation service.

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

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.

From drinks in the bistro, the emphasis is on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

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

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

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

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

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

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

Here are the main types of coffee drinks.

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

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

Latte. Espresso with plenty of hot milk.

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

Americano. This is espresso heavily diluted with water.

Glace. It's espresso with ice cream.

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

Tavern

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

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

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to establishments of various levels. The prices for meals in the cafe are not high, which is achieved primarily due to the range of dishes offered: it is either traditional national cuisine, or convenience foods, as well as inexpensive drinks and snacks.

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

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

Pizzeria

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

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

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

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

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

Barbecue

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

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

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

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

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

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

pancake

As the name implies, pancakes and pancakes are the main products offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are smeared with a brush.

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

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

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

Restaurant fast food

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

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

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

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

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

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

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

trattoria

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

Cafeterias.

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

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

The basis of the decor of pubs is Victorian or Edwardian style: dark warm colors, good lighting and exquisite glass. The personality of the pub is enhanced by wall hangers, ornaments and personal touches introduced to create a welcoming atmosphere.

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

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

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

Classification of strong alcoholic beverages

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

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

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

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

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

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

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

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

IN Russian classifications:

- from 3 to 5 years - by number stars;

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

– from 7 to 10 years – KVVK— cognac, aged, of the highest quality;

– from 10 years – KS- old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

- up to 10-12 years old - "Napoleon"

– up to 30 years old – XO.

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

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

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

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

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

11. Mulled wine. A hot drink made from a mixture of grape wine, fruit juice and spiced tea.

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

13. Punch. Drink from 5 components: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

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

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

Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Sepazhnye wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of several varieties.) Blended wines are prepared by mixing already prepared wine materials, (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink And red grape wines:

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

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

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

Classification of wine depending on quality and aging time.

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

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

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

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

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

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

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

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

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

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak containers or metal tanks, are additionally bottled and aged in special enotec conditions not less than three years.

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

Production classification of wines

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

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

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

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

- by alcohol contentwines are:

Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

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

– classification of wines according to the content of caxapa.

Table (natural) wines:

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

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

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

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

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

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

Xepec . (According to the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. During production, already fermented and alcoholic wine material is aged in incomplete barrels under a film of special yeast cells, which, absorbing ethyl alcohol and oxygen od, acetaldehyde is released into the wine, giving the drink a characteristic mushroom aroma, or the smell of a red-hot nut.

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

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

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

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

GOST 30389-2013

INTERSTATE STANDARD

Catering services

CATERING ENTERPRISES

CLASSIFICATION AND GENERAL REQUIREMENTS

Public catering services Enterprises of public catering. Classification and general requirements

MKS 55.200

Introduction date 2016-01-01

Foreword

Foreword

Objectives, basic principles and general rules carrying out work on interstate standardization, GOST 1.0 "Interstate standardization system. Basic provisions" and GOST 1.2 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, updating and cancellation"

About the standard

1 DESIGNED BY OPEN joint stock company"All-Russian Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 14, 2013 N 44)

Voted to accept:

Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standards body
		Ministry of Economy of the Republic of Armenia
Kazakhstan		State Standard of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandart
		Moldova-Standard
		Rosstandart
Uzbekistan		Uzstandard

4 By order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 N 1676-st, the interstate standard GOST 30389-2013 was put into effect as a national standard Russian Federation from January 1, 2016

5 INTRODUCED FOR THE FIRST TIME

6 REVISION. March 2019


Information on the entry into force (termination) of this standard and changes to it in the territory of the above states is published in the indexes of national standards published in these states, as well as on the Internet on the websites of the relevant national standardization bodies.

In case of revision, change or cancellation of this standard, the relevant information will be published on the official website of the Interstate Council for Standardization, Metrology and Certification in the "Interstate Standards" catalog

1 area of ​​use

This International Standard specifies General requirements and classification of enterprises (objects) of public catering various types.

This standard applies to public catering enterprises (objects) of legal entities and individual entrepreneurs.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 30494 Residential and public buildings. Indoor microclimate parameters

GOST 31984 Catering services. General requirements

GOST 31985 Catering services. Terms and Definitions

Note - When using this standard, it is advisable to check the validity of reference standards and classifiers on the official website of the Interstate Council for Standardization, Metrology and Certification (www.easc.by) or according to the indexes of national standards published in the states indicated in the preface, or on official websites of the respective national standards bodies. If an undated reference is given to a document, then the current document, mutatis mutandis, should be used. If the referenced document is replaced by a dated reference, then the indicated version of this document should be used. If, after the adoption of this International Standard, a change is made to the referenced document to which a dated reference is made that affects the provision to which the reference is made, that provision shall apply without regard to that change. If the document is canceled without replacement, then the provision in which the link to it is given applies in the part that does not affect this link.

3 Terms and definitions

This standard uses the terms and definitions according to GOST 31985, as well as the following terms with the corresponding definitions:

3.1 enterprise (object) of public catering (enterprise (object) of food): Property Complex used legal entity or individual entrepreneur for the provision of catering services, incl. production of public catering products, creating conditions for the consumption and sale of public catering products and purchased goods both at the place of manufacture and outside it by order, as well as for the provision of a variety of additional services.

3.2 restaurant: A catering enterprise (object) that provides the consumer with services for organizing meals and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods.

3.3 cafe: A catering enterprise (object) that provides the consumer with services for organizing meals and leisure or without leisure, with the provision of a limited range of products and services compared to a restaurant, selling specialties, confectionery and bakery products, alcoholic and non-alcoholic drinks, purchased goods.

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

3.5 : A catering enterprise (object) 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 provides minimum costs time to serve customers.

3.6 buffet: A public catering enterprise (object) that sells a limited range of public catering products from semi-finished products of a high degree of readiness, including cold and hot dishes, snacks, flour culinary, bakery and confectionery products, alcoholic and non-alcoholic drinks, and purchased goods with consumption on the spot.

3.7 cafeteria: A public catering enterprise (object) equipped with a buffet or bar counter that sells hot drinks, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, bakery and confectionery products, hot dishes of simple production and purchased goods.

3.8 dining room: A public catering enterprise (object) that prepares and sells a variety of dishes and culinary products with the consumption on the spot in accordance with the menu, which differs by day of the week.

3.9 diner: A catering enterprise (object) with a limited range of dishes and products of simple manufacture and designed to quickly serve consumers, with the possible sale of alcoholic beverages, purchased goods.

3.10 culinary shop (department): Shop (department) for the sale of public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.

3.11 type of catering establishment (object): Type of enterprise (object) with characteristic service conditions, the range of catering products sold and technical equipment.

3.12 blank shop (object): A public catering enterprise (object) engaged in the manufacture of culinary products, bakery and confectionery products and their supply to pre-cooking facilities, culinary shops (departments), retail trade networks and other organizations, as well as for delivery to consumers on their orders.

4 Classification of enterprises (objects) of public catering

4.1 Public catering enterprises (objects) are divided according to the nature of activity, types and mobility (see Table 1)


Table 1 - Classification of enterprises (objects) of public catering

Sign of classification of enterprises (objects) of public catering	Classification groups
By nature of activity*	Enterprises (objects) that organize the production of public catering products with the possibility of delivery to consumers: procurement factories, workshops for the production of semi-finished products and culinary products, specialized culinary workshops, in-flight catering enterprises (shops), etc. Enterprises (facilities) organizing the production, sale of public catering products and serving consumers with consumption on the spot and for take-out (export) with the possibility of delivery: restaurants, cafes, bars, canteens, fast food enterprises (facilities), snack bars, cafeterias, buffets. Enterprises (objects) organizing the sale of catering products with possible consumption on the spot: shops (departments)
	Restaurant, cafe, bar, canteen, fast food restaurant, buffet, cafeteria, culinary shop (department)
Mobility	Stationary mobile
On the organization of production of public catering products	Enterprises (facilities) operating on raw materials (with a full technological cycle), semi-finished products (pre-cooking), combined
By service level	Enterprises (objects) of class (category) luxury, highest, first
By location	Public and closed type, serving a certain contingent of consumers
By operating time	Permanent, seasonal (summer)
* Public catering establishments (objects) of any type can provide catering services (including catering).

4.2 The main classification features of restaurants, cafes, bars, canteens are given in Table A.1 of Appendix A.

4.3 The main classification features of fast food establishments, eateries, cafeterias, buffets, culinary shops are given in Table A.2 of Appendix A.

5 General requirements for catering establishments (objects)

5.1 Public catering establishments (objects) can be located:

- in residential buildings;

- public buildings, including stand-alone buildings and buildings of hotels and other accommodation facilities, railway stations, shopping, shopping and entertainment, complex entertainment centers, cultural, entertainment and sports facilities, educational, scientific and medical organizations, company offices;

- on the territory of industrial facilities, military units, correctional facilities, sanatorium and health resorts;

- on transport.

5.2 Public catering establishments (objects) can be permanent and seasonal (summer, etc.).

5.3 Public catering enterprises (objects) of various types must ensure the safety of life and health of consumers, the safety of their property, and comply with the requirements of regulatory legal acts, regulatory legal and regulatory documents in force on the territory of the state that adopted the standard.

5.4 Public catering enterprises (objects) 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 (object) must be landscaped and lit at night.

On the territory adjacent to the restaurant, parking should be equipped, including for the disabled (at least three parking spaces).

5.5 Architectural and planning solutions and structural elements of buildings of public catering enterprises (objects) and the technical equipment used must comply with the regulatory documents in force in the territory of the state that adopted the standard.

5.6 Public catering establishments (objects) should be provided with emergency exits, stairs, instructions on what to do in an emergency, as well as clearly visible information signs that provide consumers with free orientation in both normal and emergency situations.

5.7 Stationary enterprises (objects) of public catering of all types must be equipped with engineering systems and equipment that provide required level comfort according to GOST 30494.

5.8 When placing catering establishments (objects) in residential buildings, their premises must comply with the requirements of building regulations for noise, vibration and comply with sound insulation requirements in accordance with GOST 30494. Public catering establishments occupying part of a residential building must be equipped with separate entrances (exits).

5.9 Public catering enterprises (objects) of all types are obliged to bring to the attention of consumers in a clear and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their right choice, including: company name (name) of your organization, its location (address), type of enterprise and mode of operation, placing the specified information on a sign and / or in other places convenient for consumers to familiarize themselves in accordance with the regulatory legal documents in force in the territory of the state that adopted the standard.

5.10 At the enterprises (objects) of public catering under construction and reconstructed to serve the disabled and other low-mobility groups of the population, inclined ramps should be provided at entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms in accordance with international recommendations and regulations in force in the territory of the state that adopted the standard.

5.11 At catering establishments (objects), in accordance with the specifics of the serviced contingent, special service zones may be provided, for example, dietary, medical and preventive, baby food and etc.

5.12 Placement and layout industrial premises and equipment in these premises must ensure the sequence (flow) of technological processes of manufacture (production) and sale of products and comply with the requirements of regulatory documents in force in the territory of the state that adopted the standard.

5.13 Public catering establishments (objects) located above the 3rd floor of public buildings, including hotels and other accommodation facilities, must be equipped with freight elevators.

5.14 Public catering enterprises (objects) are equipped with furniture (tables, chairs, armchairs, bar and buffet counters), tableware and cutlery, table linen, decor items that correspond to the interior of the premises and the thematic focus of the enterprise.

At enterprises (objects) of public catering, the style unity of the interior of the hall, furniture and serving should be ensured or the specialization of the enterprise should be reflected.

Food establishments (objects) must have a menu of various designs in the state language and a wine list (and / or tea, coffee, dessert cards), according to the design of the corresponding specialization. The menu is designed in a typographical or computer way. Alternative menu formats are allowed ( slate boards, stands, light boards, touch monitors and displays, etc.). In buffets, cafeterias, culinary shops draw up price lists and price tags for sold food products.

Note - The menu can be designed as a general menu and / or separate menus: lunch menu, brunch menu, dessert menu, salad bar menu, children's menu, vegetarian, seasonal and others.

5.15 Public catering enterprises (objects), depending on the type of enterprise, must have an assortment list of catering products, drinks, related products for inclusion in the menu, price lists, cards, presented in table 2.


Table 2 - Assortment list of catering products, drinks and related products

Name of the enterprise (object) of public catering	Assortment list of catering products, drinks, related products
Restaurant	Original, gourmet, bespoke and signature dishes, desserts and drinks own production, dishes of national (ethnic) cuisines, taking into account the concept and specialization of the enterprise. Wide selection of alcoholic and non-alcoholic drinks.
	Dishes, desserts and drinks of our own production, including branded, national, from industrial semi-finished products, taking into account the specialization of the enterprise. A wide selection of alcoholic and non-alcoholic drinks. Related products: tobacco products, branded souvenirs, printed materials
	Mixed drinks, homemade cocktails, appetizers, desserts, incl. branded, hot dishes, from industrial semi-finished products, taking into account the specialization of the enterprise. A wide selection of alcoholic and non-alcoholic drinks (for non-specialized bars). Related products: tobacco products, branded souvenirs, printed materials
Dining room	Diverse assortment of dishes and products, purchased foodstuffs by days of the week, taking into account the specifics of the served contingents of consumers and food rations. Free choice of meals or complete rations
Fast Service Enterprise	A narrow range of dishes and culinary products of simple manufacture from various semi-finished products of a high degree of readiness and industrial production and (or) from semi-finished products of a high degree of readiness of a certain type (meat, fish, poultry, etc.). Selection of soft drinks
diner	A limited range of dishes, products, simple production, from raw materials and semi-finished products and (or) from a certain type of raw materials and semi-finished products, incl. industrial semi-finished products. Selection of non-alcoholic and alcoholic drinks
Cafeteria	A limited range of mainly cold dishes of simple preparation from semi-finished products of a high degree of readiness, incl. industrial production, hot and cold drinks
	A limited range of dishes, products, drinks of simple manufacture, from semi-finished products and finished products of industrial production. Purchased goods and drinks
Shop (culinary department)	A diverse range of products (culinary products, semi-finished products, flour and confectionery products), taking into account the location and the contingents served. Purchased goods and drinks

5.16 The enterprise (object) of public catering independently determines the list of services provided in the field of public catering. Additional services include:

- services for organizing and conducting catering, incl. for the delivery of products on consumer orders and field service;

- organization of musical and entertainment (animation) services;

- banquet service, incl. special events;

- information and consulting (consulting) services;

- calling a taxi by order (request) of consumers;

- Parking or guarded car parking on the territory of the enterprise (facility).

5.17 A public catering enterprise (object) may establish rules of conduct for consumers that do not contradict regulatory legal acts and regulatory legal documents in force in the territory of the state that adopted the standard (restriction of smoking, prohibition of consumers wearing outerwear, etc.).

5.18 The minimum general requirements for catering establishments (objects) of various types are given in Table B.1 of Appendix B.

Appendix A (recommended). Classification signs of public catering enterprises (objects) by type

Table A.1 - Classification signs of restaurants, cafes, bars, canteens

Signs of classification of enterprises (objects) of various types	Classification groups
	Restaurant			Dining room
	non-specialist zirovannye; specialized: vegetarian restaurant gastronomic restaurant diet restaurant, etc. restaurant of national (ethnic) cuisine fusion restaurant European cuisine restaurant	non-specialist zirovannye; specialized: ice cream parlor cafe-confectionery bakery cafe dairy cafe cafe-pizzeria cafe-barbecue coffee shop-tavern cafe-tea and others	non-specialist zirovannye; specialized: beer (pub-bar) coffee dessert lactic cocktail bar grill bar sandwich and salad bar and others	Canteens selling dishes, products and drinks of mass demand; canteens vegetarian; Diet canteens, including catering units of health and medical institutions
Interests of consumers, location position	Club restaurant (restaurant-salon); sports restaurant; restaurant-night club; restaurant at the hotel and other accommodation facilities for room service (room-service); dining car and others	Youth cafe; cafe-club; Internet cafe; art cafe; cafe-zucchini; cafe-karaoke and others	Video bar; variety bar; disco bar; dance; bar (Dance Hall); karaoke bar; Lobby bar; sports bar bar-night club; pool bar; coupe bar and others	Public dining room; canteen serving a specific contingent of consumers: school, student, corporate, service, office, work/industrial enterprises and others
Methods and forms of service	Restaurant: fully self-catering ; catering restaurant; open kitchen restaurants	with full service by waiters; with partial waiter service; with partial self-service; fully self-catering	with bartender service; with bartender and waiter service	Canteens: with full self-service; with partial self-service
The classification features of public catering enterprises (objects) that exist in practice are given. At the same time, new types of enterprises (objects) are not excluded. The lobby bar can function in the building of hotels, business centers and fitness centers. Full service by waiters is carried out on a menu card with a free choice of dishes, on a reduced menu with a free choice of dishes or on a complex (fixed) menu, when holding a banquet (reception) at the table, a tea banquet. Partial service by waiters is carried out during a banquet at the table, a banquet buffet; cocktail banquet. Partial service by waiters is carried out when organizing express service during mass events (congresses, conferences, symposiums). Partial service by waiters is carried out when organizing service of the "buffet (buffet)" type, including "Brunch", "Linner" in restaurants and cafes. Full self-service is organized on the principle of "free flow of consumers" - in a fast food restaurant, a cafe Full self-service is organized in the form of a "coffee break" (coffee break) during congresses, conferences, symposiums, incl. in restaurants, cafes at hotels, business centers. Full self-service is organized in the form of a "buffet (buffet)" in restaurants and cafes at hotels.

Table A.2 - Classification signs of fast food enterprises (objects), snack bars, cafeterias, buffets, culinary shops

Signs of classification of enterprises of various types	Classification groups
	Fast Service Enterprise	diner	Cafeteria		Cooking shop
Assortment of products sold (specialization)	non-specialist zirovannye; special- sorted by product range: hamburger, pizzerias, dumplings, pancakes, patties, donuts, kebabs, chebureks, etc.;	non-specialist zirovannye Specialist zirovannye: wine, glass, beer	non-specialist	non-specialist established catering establishment	non-specialist zirovanny; special- zated according to the range and degree of readiness of the products sold (culinary products, culinary semi-finished products, flour and confectionery products)
Maintenance Methods	Service by a PBO employee at distribution lines, racks and stations. Performing individual technological operations in full view of consumers	Partially self-catering	Service by a bartender or seller. Consumption of catering products is carried out, as a rule, while standing	Barmaid Service	Seller service. The grocery store can organize a cafeteria, ordering departments and take-away meals
Quick service establishments can add the words "express" or "bistro" to their name.

Appendix B (recommended). Minimum requirements for catering establishments (objects) of various types

Table B.1 - Minimum requirements for catering establishments (objects) of various types

Requirements	Restaurant			Dining room	Fast Service Enterprise	Cafeteria		Cooking shop
building requirements
Signboard
Guest entrance separate from staff entrance
Requirements for premises for consumers
Entrance area: vestibule, hall, entrance hall
Wardrobe
Hangers in the hall or lobby (hall)
Hall (service hall)
Room (zone) for children's games
Toilet rooms
Requirements to technical equipment and equipment
Emergency lighting and power supply:
Emergency lighting (stationary generator or batteries and lights)
Natural and artificial lighting
Water supply
hotter
Cold
Sewerage
Heating providing the air temperature in public premises 19-23°С
Air conditioning system with automatic maintenance of optimal temperature and humidity parameters
Ventilation system providing acceptable temperature and humidity parameters
Internet Services
Provision of television
Security alarm
Soundproofing, providing a noise level in public catering establishments located in residential buildings of less than 35 dB
Requirements to sanitary facilities common use
Toilet equipment: toilet cubicles, washbasin with mirror, electric socket, toilet paper, soap or liquid soap dispenser, paper towels or electric towel, coat hooks, waste basket
For fast food restaurants. When organizing the work of the object as one of the halls of the complex catering facility, the premises may be shared. Quick service establishments may have their own hall or area as part of the food court (restaurant patio). The grocery store has a trading floor. For restaurants and cafes that organize family dinners and Sunday brunches For public catering facilities located at educational and production organizations, V in public places(hotels, railway stations, cinemas, theaters, stadiums and other sports and entertainment complexes, recreation centers and complexes), availability is not required; The dining room may have its own toilet or a shared toilet with organizations (enterprises) in which the dining room is located. With the exception of mobile PBO; PBO on the territory shopping centers and so on. (as part of the food court) - a common toilet for shopping centers. For a cafeteria and a buffet, there may be a common toilet with organizations (enterprises) in which catering establishments are located. For stationary enterprises (objects) of public catering. With the exception of non-stationary (mobile) catering enterprises (objects) For video bars, variety bars, disco bars, cinema bars, dance bars, club bars, lobby bars. For sports bars, specialty bars In Internet cafes, it is obligatory, in restaurants, bars - at the request of the service provider. For sports bars. Note - The "+" sign means that the requirement must be met. The "-" sign means that the requirement is optional.

UDC 6.024.3.001.33:006.354			MKS 55.200
Keywords: public catering enterprise, classification of enterprises, types of enterprises, restaurant, cafe, bar, canteen, buffet, fast food enterprise, cafeteria, culinary shop, general requirements for enterprises

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2019

Industry Composition

The catering industry includes:

This also includes specialized catering enterprises of various types that develop and sell culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure. Among them are restaurants, cafes, cafeterias, canteens, pubs, dumplings, snack bars, patties, puffs, etc.

Private cafe.
Arranged in a room that was not originally adapted for eating; fenced off with bars typical of the post-Soviet period

Catering establishments

Catering company- the general name of an organization that provides catering services through: the production of culinary products, its sale and catering for various groups of the population.

Integrated catering enterprises simultaneously carry out the functions of several specialized catering enterprises, for example: a restaurant, a cafe, a snack bar and a cookery store.

Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only persons working there (the so-called closed network). In the public network, in addition to individual enterprises of different owners, single-managed groups of technologically interconnected catering enterprises and related enterprises are distinguished. These sub-networks - if there is a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded ("Russian Bistro", "McDonald's") or functional ("Network of school canteens") names.

In economic analysis and design, catering enterprises are characterized by such indicators as capacity (number of seats in the dining room), productivity (number of dishes produced per shift)

Catering in the USSR

In 1923, in Moscow, on the basis of the Central Commission for Combating the Consequences of Famine under the All-Russian Central Executive Committee (“Posledgol”) and with the support of the Centrosoyuz, the All-Union Central Council of Trade Unions, the People's Commissariat of Food, the People's Commissariat for Health and a number of other people's commissariats, the share partnership "Narpit" was organized - public nutrition, which was subsequently transformed in "Vsenarpit" - All-Union Society of National Nutrition. State organization nutrition bore this name until 1930. Branches of Narpit existed throughout Russia.

In the USSR, the planned organization of public catering began during the years of the first five-year plan, in the era of industrialization. For this, giant kitchen factories were designed and built in the largest cities (in Minsk, for example, 400 people worked), and smaller ones - catering shops, a classic type of procurement organization of catering. Their main products are ready meals for delivery to factory canteens and semi-finished products for delivery to culinary shops contributed to significant time savings in the household. Speaking in terms of that era, the development of factories, workshops and public catering establishments “contributed to the restructuring of the life of the working people on socialist principles and the liberation of the population, especially women, from home cooking. It gave women the opportunity to actively participate in the social and cultural life of society. Public catering at enterprises and especially at schools (the pre-revolutionary school did not know hot lunches) made it possible to provide good nutrition during the working day and study, and to create a normal regimen for health.

see also

Notes

Literature

• Interstate standard of public catering in Russia. GOST 30389-95 / GOST R 50762-95 changed to GOST R 50762-2007

Links

Organization of meals
Subsequence	brunch Breakfast Continental breakfast Lunch Dinner afternoon tea Dinner Yamcha
Form	Banquet Coffee break Feast buffet
culture	Drinking songs Chinese tea culture Japanese tea ceremony
Serving	English Russian french Kuvert Buffet
Services	In-flight catering Catering Catering Forms of food in the hotel

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