Meals for students at a higher educational institution. Catering services: classification, requirements. Regulatory plan for ready meals

Organization of services for students of higher and secondary specialized educational institutions

Meals for university students and students of secondary specialized educational institutions are organized both at the place of study and in dormitories in canteens, cafes, vending machines and buffets.

The total number of places in public catering establishments located on the territory of a higher educational institution should be 18% of the estimated number of students, teaching staff and service personnel. If there are no more than 50 people studying in an educational institution, they will organize a cafeteria or cafeteria, and if there are more than 250 people, a canteen. In large educational institutions with a student population of more than 5 thousand people, there can be a basic canteen-procurement and a network of pre-preparation tables V s, cafes, vending machines, buffets. The dining room is located in a separate building and is connected to the educational buildings by insulated passages. The educational institution provides a culinary store, where, as a rule, an order table is organized that accepts orders for the production of semi-finished products, culinary and confectionery products.

“Cinderella” type detergents are used for washing dishes, “Samarovka - concentrate” disinfectant is used to disinfect dishes and tableware, and liquid soap is also widely used.

In secondary specialized educational institutions, the number of places in canteens and buffets must be at least 18% of the estimated number of students. The location and operating hours of enterprises in the dormitories are determined taking into account the creation of the greatest convenience for students and the time of classes. When determining the operating hours of canteens, cafes, buffets at institutes and technical schools, it should be taken into account that enterprises Catering must be open 30 minutes before the start of the first shift and finish their work an hour after the end of the second shift. If the educational institution has evening students, catering establishments must close after a long break between classes.

The organization of nutrition should be based on physiological norms for the consumption of basic nutrients and the corresponding sets of products. The correct distribution of the daily diet into individual meals is also important. The daily ration is distributed depending on the daily routine into three or four meals. In student canteens, the main form of service is the provision of set breakfasts, lunches, afternoon teas and dinners, which makes it possible to speed up the service process and ensure rational production planning.

Breakfast should include a snack, a main course (meat, fish, egg, vegetable or dairy dish), a drink (tea, coffee, milk, juice, etc.), bread and baked goods.

Lunch should consist of an appetizer, first and second course, and drink. The afternoon snack should be light and consist of cottage cheese or cereal casserole, vegetable stew, vegetable cutlets, cabbage rolls, various pancakes, hot drinks, and baked goods. Ulit can be similar to breakfast but has less calories. The dinner menu should include fish curds, vegetable, egg dishes and drinks. Dietary meals in universities and technical schools are provided in special dietary canteens or diet rooms. Dietary meals can be served in the common room with a separate serving. In addition to the usual technological equipment, canteens and dietary departments are equipped with special equipment and tools for preparing dietary dishes and are staffed by chefs with special training The canteen staff includes the position of a dietary nurse. Some students and technical school students receive dietary meals on preferential terms through vouchers, which are allocated from social insurance funds. The main form of service in student canteens is self-service using mechanized lines. At enterprises located at academic buildings, where there is a high intensity of student flows, continuous conveyor lines “Flow” and “Progress” are installed.

To service the uneven flows of consumers characteristic of large universities, “Effect” lines are installed. Recommended types of distributions and their optimal throughput depending on the intensity of consumer flow are given in Table. 8.2.

The menu is posted at the entrance to the dining room. Usually this is a light board on which the number of the set lunch option, the names of the dishes and the cost are indicated. With this form of service, students quickly choose lunch, the delivery of food is significantly faster, and the work of the distributors is made easier.

In student canteens, a form of service such as pre-setting tables is also used. A plan for placing groups of students in the sales area is drawn up by the canteen administration and posted in the lobby. A group indicator is installed on each table. Before students arrive, a set lunch is placed on the tables. In this case, payment is made using pre-purchased subscriptions, which the group trade unionists hand over to the cashier. With such an organization of service, in the very first minutes of the break the maximum load on the sales floor is possible.

For teachers' meals, special rooms are usually allocated, where free choice of dishes is practiced. Service. teachers can be served buffet style.

As a rule, in the trading floors of canteens educational institutions or buffets are organized in separate rooms. The equipment of the buffet depends on the location of the buffet. Buffets located in close proximity to the dining room are equipped with counters with refrigerated cabinets for short-term storage of products and equipment for their display. In addition, the buffets, which are independent enterprises, install heating equipment for preparing simple main courses from semi-finished products. Proper organization of the work of bartenders has a great influence on improving service to students.

Preparatory work (receipt, portioning of dishes, use of products in small packaging) allows you to speed up service to consumers by 5 times. Transferring buffets to self-service significantly speeds up service. Experience shows that in self-service buffets where a LSB line is installed for dispensing appetizers and main courses; trade turnover increases by 1.5 times. Small-sized sectional modulated equipment can be installed in the buffet.

Rice. 8.2. Layout of the automatic cafe: 1 - hall for 75 seats with lines of automatic machines (/) and dining tables (//); 2 - vestibule; 3-wardrobe; 4- room for changing paper money; 5 - washing tableware; 6-preparatory shop; 7- washing kitchen utensils; 8-storey dry products; 9- boot; 10- pantry containers; 11 - room for storing equipment; 12 - linen; 13-staff room; 14-office of the director; 15-accounting; 16, 13, 19-staff wardrobe; 17-engine room; 20-technical room; 21-room for counting coins; 22-mechanic's room

To quickly serve students during short breaks between lectures, buffet tables are organized where cold appetizers, sandwiches, baked goods, lactic acid products, and drinks are placed. As a rule, the buffet table operates on a self-payment system. High tables are installed in the room or wall or folding shelves are equipped.

To serve students, in large educational buildings of the institute, in addition to the canteens, vending machines can be organized selling hot dishes, broth, buns, pies, sandwiches, confectionery, juices, coffee, tea, milk, mineral and fruit waters.

As an example, let’s consider the organization of the operation of a coffee shop at the Moscow Energy Institute (Fig. 8.2). The enterprise occupies an area of ​​800 m2; the hall has 32 machines and 30 tables, designed for 75 visitors. ,

The vending machine serves up to 8,000 students per day, working from 8 a.m. to 8 p.m. For comparison, here are some data characterizing the operation of a regular buffet, a self-service cafe and a vending machine operating at the institute, with approximately the same range of products sold and trading floor space.
As can be seen from the table above, the time for servicing consumers in an automatic cafe is 1.4 times less than in a regular student buffet and self-service cafe. If we take the profitability of a self-service cafe per unit, then the profitability of an automatic cafe will be 2 times higher than a regular buffet and 3 times higher than a self-service cafe.

The most profitable vending machines are those organized as branches of large public catering enterprises. Meals and snacks prepared at the main enterprise are delivered to the vending machines in finished form; only the dishes are placed on the vending machine cassettes and sandwiches are prepared on site. Finished products are delivered in trays, containers, and special flasks. For this purpose, reusable packaging is also used (replaceable cassettes, tanks and other containers that are supplied with the machine). Further mechanization of work related to servicing machines, waste disposal, washing dishes and cleaning premises is being carried out.

As standard automated public catering establishments, it is currently recommended to create automatic buffets with 36 seats, snack bars with 50 seats and automatic cafes with 50, 75 and 100 seats.

Automated enterprises must have a dining room, pre-preparation room, washing table and kitchen utensils, a food pantry, administrative and utility rooms, automated equipment (vending machines and semi-automatic machines), a cash desk for changing paper money, a room for sorting and counting coins. The cafe can be equipped with vending machines for selling first, second and third courses, bread, juices, sparkling water, tobacco products, matches and for changing coins.

Change machines are placed in the hall so that the flow of visitors is evenly distributed throughout the hall, and the routes from the change machines to the vending machines are reduced as much as possible. Vending machines must be located in close proximity to each other and in a sequence that excludes counter flows of consumers.

To sell food through vending machines, disposable tableware (paper cups and plates) is widely used, as well as special tableware (made of foil, plastic); You can also use regular utensils.

Meals for students and students of secondary specialized educational institutions are organized both at the place of study and in dormitories. The total number of places in public catering establishments located on the territory of a higher educational institution must be 20% of the estimated number of students, teaching staff and service personnel, including:

in canteens for students and staff 13

in canteens for faculty 1

in dietary canteens 2

in student cafeterias

in cafeterias for teaching staff and service personnel 1

Canteens of higher educational institutions are located in separate rooms connected to the main educational buildings by a heated passage, or in the premises of an educational building (dormitory). The distance from canteens to educational and production premises should not exceed 500 m.

The main method of organizing catering for university and technical school students is the distribution of food in pre-preparation and distribution canteens, located both in educational buildings and in dormitories. In large educational institutions with a student population of more than 5 thousand people can a student catering plant will be organized, including a procurement factory or culinary factory with a network of pre-preparatory canteens, cafes, cafeterias and buffets located on separate floors of educational buildings and dormitories. The procurement factory will be located in a separate room. There will also be a culinary store with an ordering table.

The operating procedures for canteens, cafes, buffets at institutes and technical schools are established by the administration of the public catering enterprise together with the administration and trade union committee of the educational institution. Catering establishments must open 3 minutes before the start of the first shift and close an hour after the second shift. If the educational institution has students studying in the evening department, then catering establishments must be open until the start of the second lesson in the evening department.

Enterprises located at dormitories must begin work an hour before the start of the first shift and end at 21-22 hours. When the hall operates for 10 hours or more, breaks for cleaning the hall are allowed for a total duration of no more than an hour.

four meals a day, the first breakfast includes approximately 25% of the daily ration, the second - 15, lunch - 40 and dinner - 20%, When developing balanced diets (breakfasts or lunches), the menu provides at least two options.

Dietary meals in universities and technical schools are organized in dietary canteens or gyms. Dietary meals are served in the common room with a separate distribution. Some students receive dietary meals on preferential terms through vouchers, which are allocated from social insurance funds.

Buffets are organized in student canteens, dormitories and academic buildings. The buffets, which are located in the dining halls, sell confectionery (purchased and home-made), fruit and mineral waters, fruits, salads, and hot drinks. Refrigerated display counters and buffet counters are installed here.

The buffets, located in separate rooms, are equipped with not only refrigeration, but also heating equipment for preparing simple hot dishes (sausages, scrambled eggs, etc.), food warmers and a thermostat for hot drinks. In buffets with 50 seats, you can also use small-sized sectional modular equipment, which allows you to save space, increase labor productivity and thereby reduce the number of service personnel.

To quickly serve students during short breaks between classes, it is advisable to organize buffet tables, through which cold snacks, fruits, vegetables, sandwiches, drinks, and confectionery are sold. Next to each product there should be a price tag, tongs, spatulas, forks, paper napkins, a supply of clean dishes and cutlery sets. The table can operate on the principle of self-calculation. Buffets of this type can be equipped in dining halls, separate rooms, halls and corridors of educational buildings.

Today, many educational institutions are abandoning the food system adopted since Soviet times. Positive experience in creating new forms of student services has been accumulated at the Academy National economy under the Government of Russia (ANH), MPMO. These educational institutions entered into an agreement with the Rosinter Retoranto company to serve students and opened several formats at once: a corporate canteen in the free-flow format, which offers familiar home-cooked dishes, as well as a free-float restaurant complex with a real restaurant menu, which includes popular dishes main Rosinter brands: "IL Patio", "Planet Sushi" and others.

Students love to sit in friendly company or with a book and a cup of freshly brewed coffee. This is why this format was opened at MPMO. The work schedule of the educational institution was provided for in the work of all enterprises. All restaurants, canteens and cafes are open not only in the morning and afternoon, but also in the evening, especially for student evenings and markets and teachers, as well as during sessions. Baking deserves special attention, as it is so in demand among young people. A bakery is equipped for the production of flour products. Today, catering establishments at MGIMO are a cult meeting place and do not require additional advertising.

At the Academy of National Economy, the restaurant company presented almost all possible formats: full-service restaurants, free-flow and corporate canteens, cafes. Moreover, catering establishments are open not only on the territory of educational buildings, but also throughout the entire territory of the Academy of National Economy. For example, the Italian restaurant "IL Patio" and a cafe in the hotel complex recently began operating. For a company to be credited with feeding an entire campus is a unique experience.

The university canteen of the Rosinter Restaurants company in the free-flow format provides for self-service, when each visitor moves** with his tray along the distribution line and chooses the dishes he liked. Each position offers 3-4 dishes: three soups, three main courses, which certainly include various variations of fish, meat, a vegetarian dish, three side dishes, 3-4 types of salads, desserts, drinks, different types of bread. All possible options are provided for those who are on a diet or fasting, and for those who cannot deny themselves rich borscht or dumplings. The peculiarity of catering in universities is that in a short break you need to manage to serve a huge

flow of students.

Today, many higher educational institutions have vending machines that sell hot and packaged soft drinks, baked goods, and packaged industrially produced flour confectionery products, which allows you to get food very quickly.

The forms and methods of service in canteens at universities, colleges and technical schools depend on the work and rest hours of teachers and students, the intensity of traffic during the day, and the state of the material and technical base.

Meals for students of universities and secondary specialized educational institutions are organized both at the place of study and in dormitories. The total number of places in public catering establishments located on the territory of a higher educational institution must be 20% of the estimated number of students, teaching staff and service personnel. 70% of student canteens were transferred to the balance of universities, which assumed the costs of rent and utility bills for their catering units.

Canteens of higher educational institutions are located in separate buildings connected to the main educational buildings by a heated passage, or in the building of an educational building (dormitory). The distance from canteens to training and production premises should not exceed 500m.

The main form of catering for students of universities, colleges and technical schools is the provision of food in pre-preparation and distribution canteens, located both in educational buildings and in dormitories.

In large educational institutions with a student population of more than 5 thousand people, a student catering plant can be organized, including a preparation or culinary factory with a network of pre-preparation canteens, cafes, vending machines, cafeterias and buffets located on separate floors of educational buildings of dormitories.

The procurement factory is located in a separate building. There will also be a culinary store with an ordering table.

The operating procedures for canteens, cafes, bars at institutes, colleges and technical schools are established by the administration of the public catering establishment together with the administration and trade union committee of the educational institution. Catering establishments must be open 30 minutes before the start of the first shift and close an hour after the end of the second shift.

If the educational institution has evening students, then catering establishments must be open until the start of the second lesson in the evening department. Enterprises located at dormitories must begin work an hour before the start of the first shift and end at 21-22 hours. If the hall is open for 10 hours or more, breaks for cleaning the hall are allowed for a total duration of no more than an hour.

When developing complex diets (breakfasts and lunches), the menu should include at least two options.

Dietary meals in universities and technical schools are organized in dietary canteens or diet halls. Dietary meals can be served in the common room with a separate serving. Some students at universities, colleges and technical schools receive dietary meals on preferential terms through vouchers, which are issued at the expense of social insurance funds.

The main and promising form of service in student canteens is the implementation of complex food rations on subscriptions. Continuous conveyor lines are installed in canteens located in academic buildings where student flows are high.

In student canteens, they also use such a form of service as pre-setting tables with the accumulation of lunches in heating cabinets. A plan for placing groups of students in the hall is drawn up by the administration and posted in the lobby. A group indicator is installed on each table. Tables are set before students arrive and dishes are served that do not require heating. After the hall is filled with students, waiters-distributors on mobile racks bring hot dishes into the hall and serve them, while simultaneously collecting subscription coupons. The introduction of food subscriptions has great importance. By purchasing monthly subscriptions, students have the opportunity to eat rationally, allocate their budget more correctly, and the enterprise has the opportunity to organize clear production planning. Students purchase coupons at the canteen cash desk, trade union committee, dormitory, and accounting department when receiving a scholarship. They are distributed by cashiers, canteen accounting workers, and trade union representatives of educational groups.

Bars and cafes are organized in the halls of student canteens, dormitories and educational buildings. The bars located in the dining halls sell confectionery (purchased and home-made), fruit and mineral waters, fruits, salads, and hot drinks. In such bars, refrigerated display counters and bar counters are installed.

In bars, located in separate rooms, they install not only refrigeration, but also heating equipment for preparing simple hot dishes (sausages, scrambled eggs, etc.), food warmers and a thermostat for hot drinks. In a cafe with 50 seats, you can also use small-sized sectional modular equipment, which allows you to save cafe space, increase labor productivity and thereby reduce the number of service personnel. To quickly serve students during short breaks between classes, it is advisable to organize self-checkout tables through which cold snacks, fruits, vegetables, sandwiches, drinks, and confectionery are sold. Next to each product on such a table there should be a price tag, tongs, spatulas, forks, paper napkins, a supply of clean dishes and cutlery. Milk, vitamin and tea self-checkout tables are widely used in student canteens.

The creation of automated cafes is promising in higher and secondary educational institutions. Selling products through vending machines allows you to significantly reduce the time spent on receiving food and paying for money, and thereby serve large quantity students for a relatively short break between classes, as well as organize meals for evening students.

Automatic enterprises are branches of the base enterprise. To deliver finished products, reusable containers (replaceable cassettes, tanks, etc.) are used, which are equipped with machines. Typical projects include automatic cafes with 50, 75, 100 seats.

To sell food through vending machines, disposable utensils are used (paper cups, plates, as well as utensils made of foil and plastic); You can also use regular dishes. Enterprises are equipped with vending machines for selling broths, main courses, sandwiches and cold appetizers, drinks, pies and confectionery, bread, sparkling water, as well as for changing coins. Automated enterprises must have the following premises: a hall, a workshop for finalizing semi-finished products; washing tableware and kitchen utensils; food pantries; household premises; room for sorting and counting coins and tokens. The area of ​​premises for meals should be 10-15 m2 larger than in conventional similar enterprises. University teachers are served in specially designated rooms, using the self-service method with subsequent payment.

The forms and methods of service in canteens at universities, colleges and technical schools depend on the work and rest schedule of teachers, students, the intensity of the flow of food during the day, and the state of the material and technical base.

With a free choice of dishes in canteens at universities, it is advisable to develop separate menus for breakfast, lunch and dinner. An example of good organization of mass catering in universities is the Moscow State Technical University them. N.E. Bauman, where a catering plant was created, which included four canteens with 400 seats, a hall for teaching staff with 30 seats, 5 bars and buffets, 2 departments for the sale of semi-finished products, and a flour products workshop. The lunch menu includes up to 10 types of cold dishes, three first courses, five second courses, confectionery, and drinks. The trays sell sandwiches, confectionery, and drinks.

Some universities provide assistance to students in dire need by providing monthly food subsidies from scholarship fund savings.

Catering establishments at universities have the right to additionally produce products and sell them to the population at free selling prices with mandatory maintenance

separate accounting. The most important areas for improving nutrition in higher and secondary specialized educational institutions:

Increased funds for student meals, including discounted and free ones;

The revival of a diet hall or diet department in every university;

Creation of workshops for the production of flour confectionery and culinary products, opening of order tables, departments and stores selling semi-finished products, culinary and confectionery products;

Introduction of automatic cafes; specialized enterprises - pancake, dumpling, sausage, pie, pasty, dairy, fast food establishments, youth cafes, non-alcoholic dessert bars.

Taking into account the social importance of organizing student meals and the need to preserve the health of the younger generation, it is necessary to introduce new technologies, for example, preparing soups and broths based on ready-made concentrates and different types semi-finished products.

Catering services are in demand among many people. They allow you to have a hearty meal or a tasty snack. They turn out to be exclusively special companies created to make a profit. Their work must be carried out on the basis of numerous requirements, and they are also regularly subject to inspections by the SES, fire inspectorate and other supervisory authorities. In doing so, they must take into account numerous provisions GOSTs and legal requirements.

Goals of organizations

The catering services industry has been around for a long time. It employs a large number of different companies engaged in the production and sale of ready-made meals that can be eaten by people directly in the establishment or at home.

The main goal of these organizations is to make a profit. To do this, they must comply with numerous legal requirements. To prevent people from getting poisoned while eating, such establishments are regularly inspected by various authorities. When violations are discovered, organizations are not only forced to pay significant fines, but their activities are often suspended or prohibited.

Types of catering establishments

Catering services are provided by different companies, which can offer a varied range. They differ in different parameters, so you should study all the characteristics of each variety.

Thus, each institution may be considered based on multiple qualifications. At the same time, it is taken into account what catering services are provided to them, since they can vary significantly in different establishments.

Characteristics of services

Any product sold in different institutions must have the necessary consumer properties and meet standards. Each company offering ready-made meals must take into account the standards contained in R50764-95 GOST 2013 “Catering Services”. It specifies the basic requirements that apply to the organizations themselves and the services they provide.

Public catering services are represented by certain activities of companies and entrepreneurs, the main goal of which is to satisfy the needs of citizens for food or leisure, which allows firms or individual entrepreneurs to receive a certain profit.

All services must be:

• high-quality, therefore, poorly prepared dishes or untidy appearance of waiters and cooks are not allowed;
• safe, which indicates the need to use during work only environmentally friendly, fresh products purchased from trusted suppliers;
• accurate, therefore all information from the menu must correspond to the actual appearance and content of the received dish;
• timely, which means that visitors should wait exactly as long as it will be enough to prepare a particular dish;
• fit the intended purpose;
• aesthetic, therefore appearance dishes should also be attractive and pleasing to the eye;
• comfortable, which indicates the need to create optimal and convenient conditions for eating.

The provision of catering services presupposes that every visitor to the establishment must have access to information about the dishes themselves and related services that will be provided to him in the organization.

What services are provided?

Organizations working in this area can provide several services at once, which may differ slightly. They are represented by services:

• nutrition;
• creating various culinary dishes or confectionery products;
• organizing places for eating;
• visitor services;
• sales culinary products;
• organization of leisure;
• packaging of sold products;
• storage of personal belongings and valuables;
• providing a phone number if necessary to make a call;
• calling a taxi if a corresponding order is received from a visitor;
• parking cars in a specially organized parking lot next to the institution.

Specific catering services are chosen by companies independently. Some institutions refuse service altogether and therefore operate on a self-service basis. This allows you to reduce the cost of paying employees.

What information is provided to buyers?

The provision of public catering services assumes that each visitor of this institution must be able to obtain maximum information about purchased products and services. Therefore, he is offered a menu and, if necessary, he can obtain information about:

• a direct list of all services offered;
• their price;
• methods and conditions of their payment;
• the brand name of the products being sold, and additionally there must be information about the method of preparing the dishes;
• information about nutritional value, namely the content of proteins, fats and carbohydrates, calorie content and other parameters;
• data on the availability of the necessary certificates confirming that the provision of public catering services complies with the requirements of GOST and various supervisory authorities.

This information is provided to customers by the direct owner of the business, for which menus or price lists are used. It is allowed to use other methods adopted in a particular institution for these purposes. Each visitor may request to be acquainted with this information both in the hall and outside it. At the same time, he may ask for other information about different properties healthy dishes or the conditions under which they are prepared. It is allowed to hide various data if they are considered a trade secret.

General requirements for services

GOST “Public catering services” R50764-95 contains numerous requirements for organizations operating in this area. If any significant violations, then this is the basis for holding the management of such an organization accountable.

All conditions must be studied by entrepreneurs in advance if they wish to provide catering services. General requirements to such establishments are as follows:

• it is necessary to develop special internal documents on the basis of which the procedure for providing services is carried out;
• it is allowed to provide clients with on-site service, for which an official contract is drawn up and signed between the two parties;
• the place and time of the planned event are preliminarily agreed upon, the number of visitors and the format of the event are indicated, and the head of the organization must become familiar with the scenario and methods of service;
• all work of the establishment must fully meet the numerous requirements of Rospotrebnadzor, SES and fire inspection;
• information about the activities of any such enterprise must be accessible, so it is posted on the Internet or in the media, and every visitor can receive it upon a personal visit to the company.

The rules for the provision of public catering services are checked by various supervisory authorities, and if significant violations are detected, various serious penalties are imposed, represented by high fines or suspension of the enterprise.

Requirements for premises or open areas

Services can be provided both in closed buildings and outdoors. The rules for catering services in this case are as follows:

• it is allowed to work in separate premises, in hotels, office centers, educational institutions or using open areas located next to different buildings;
• the company must have production premises divided into several separate zones, each of which is used by cooks to perform different tasks;
• there must be warehouses where products will be stored, and they must have refrigeration chambers, cabinets for storing finished products, alcohol, dishes and other items used in the operation of any such enterprise;
• a washing room intended for washing dishes;
• a direct hall in which tables and chairs are installed, and its main purpose is for visitors to eat;
• the layout of premises and the arrangement of equipment in them must be carried out solely on the basis of the requirements specified in GOST R50762;
• when working in open areas, the possibilities of lighting tables are taken into account;
• There should be separate premises intended for staff and storage of various equipment for cleaning the establishment;
• When working outdoors, modern structures are used, installed for a limited period of time and represented by various tents, awnings or gazebos.

Due to such numerous requirements, entrepreneurs often fail to find the optimal premises or separate building where catering services could be provided. The definition of such conditions assumes that it is usually necessary to independently engage in the construction of buildings or to lease premises previously used by other similar establishments.

equipment requirements

To operate any restaurant or cafe, you need to use different tools, equipment and technology. All material and technical equipment must meet certain conditions:

• the enterprise is required to have numerous structures, represented by dispensing facilities, technological equipment, products for the bar and buffet, as well as furniture necessary for arranging the hall;
• if on-site services are provided, then mobile refrigeration and heating equipment is required;
• the company must have the optimal amount of utensils for serving, preparing various dishes and other purposes, as well as cutlery, trolleys, table linen and other products that meet numerous requirements and SES standards;
• All products must be purchased only through trusted suppliers who have the necessary documents for the goods.

Only with the help of high-quality equipment will optimal catering services be provided. Catering products must be created exclusively using environmentally friendly utensils and utensils; therefore, the presence of plastic or other products that can change the taste of the product or melt under high temperatures is not allowed.

Requirements for the product manufacturing process

The very procedure for preparing various dishes and products must be carried out taking into account many rules. These include:

• the requirements of SES, GOST R50763 and GOST R53523 are taken into account;
• different dishes are created based on the information contained in the menu, and it is allowed to offer a multi-variant list of dishes depending on a specific event, and it is also allowed to take into account the wishes of customers who may have their own religious or cultural characteristics;
• the product manufacturing process must be based on the information contained in technological documents presented by technical and technological maps, instructions or recipes;
• production must be carried out in specially prepared premises of the organization.

The presence of insects or rodents in the production premises is not allowed, therefore the organization periodically closes for sanitary treatment. All rooms must be cleaned thoroughly and regularly using the wet method and using suitable and safe cleaning products. After cooking, all utensils go into the sink, so they are not allowed to be used for multiple cooking cycles.

Personnel requirements

Employees of any such organization must be selected carefully, since the safety of cooking, the quality of the resulting dishes, and the optimal service depend on them. The main requirements include:

• the organization must have full-time employees involved in manufacturing products, customer service and cleaning premises;
• all requirements for personnel are contained in GOST R 50935, and the enterprise itself can develop internal documents on the basis of which specialists are hired;
• all people working in this company must have open medical certificates and are also required to undergo regular medical examinations;
• Before starting the work process, each new employee undergoes special training, with the help of which he becomes familiar with his main responsibilities and will always be ready for non-standard situations.

It is the staff who prepare various dishes and serve customers. To do this, workers must have special clothing. Cooks must work exclusively in a hat and clean clothes. Do not handle any products with bare hands, so gloves are used.

Maintenance may include various services, so company employees often organize leisure activities for visitors, use various animation programs, and also maintain lighting, sound or some other specific equipment. If necessary, transport or security services are provided.

Thus, the requirements for catering services are numerous and comprehensive. Only if they are observed is it guaranteed that supervisory authorities will not be able to use any grounds to hold the business owner accountable. Additionally, all clients and visitors will be confident that the products and services provided are of high quality. The services of public catering establishments should be provided only by companies that strictly follow the above rules, which guarantees their long service life, the absence of problems with SES or other government agencies, as well as high demand for the dishes offered.