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Legal regulation of cafe activities

The activities of the cafe can be carried out by any legal or individual, registered as an individual entrepreneur. The activities of a cafe relate to catering services, which are subject to certain requirements. The legislator included restaurants, bars, cafes, canteens, and snack bars as public catering facilities that have a hall serving visitors (Article 346.27 of the Tax Code of the Russian Federation).

Normative base:

• Rules for the provision of public catering services, approved Decree of the Government of the Russian Federation of August 15, 1997 N 1036, with changes and additions.
• SP 2.3.6.1079-2001 Sanitary and epidemiological rules and regulations. Sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials with changes and additions.
• SanPiN 2.3.2.1324-2003 Sanitary and epidemiological rules and regulations. Hygienic requirements to expiration dates and storage conditions of food products.
• SanPiN 2.3.2.1078-2001 Sanitary and epidemiological rules and regulations. Hygienic safety requirements and nutritional value food products. Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments, officially published on the territory of the Russian Federation, including national cuisines.
• SNiP 2.08.02-89 Building regulations. Public buildings and structures.
• SNiP 05/31/2003 Building regulations. Public administrative buildings.
• SNiP 01/31/2003 Building regulations. Residential multi-apartment buildings.
• SNiP 21-07-97 Fire safety of buildings and structures.
• SNiP 01/35/2001 Accessibility of buildings and structures for people with limited mobility.

Requirements for cafe activities:

According to GOST R 50762-2007 (hereinafter referred to as “GOST”). National standard of the Russian Federation. Catering services. Classification of public catering establishments" public catering establishments of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494, including artificial and natural lighting, hot and cold water supply, sewerage, heating, ventilation systems, telephone communication According to GOST, a cafe is a public catering enterprise that provides meals and (or without) recreation for consumers, providing a limited range of public catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and non-alcoholic drinks.

GOST establishes the following general requirements for public catering establishments:

Based on the regulatory framework, GOST formulates some requirements for cafes, bars, and restaurants in the table below.

Name of requirements	Type and class of enterprise
	Restaurant class			Bar class			Cafe
	"LUX"	"HIGHER"	"FIRST"	"LUX"	"HIGHER"	"FIRST"
Requirements for architectural and planning solutions and design of enterprises
1. Appearance enterprises
1.1 Sign:
illuminated with design elements	+	+	+	+	+	+	-
ordinary illuminated	-	-	-	-	-	-	+
2. Composition of premises for consumers
2.1. Lobby	+	+	+	+	+	-	-
2.2. Wardrobe	+	+	-	+	+	-	-
2.2.1. Availability of hangers in the hall	-	-	+	-	-	+	+
2.3. Hall	+	+	+	+	+	+	+
2.4. Banquet hall or private cabins (offices)	+	+	-	-	-	-	-
2.5. Toilet room with hand washing area	+	+	+	+	+	+	+
3. Decoration of halls and premises for consumers
3.1. Use of exquisite decorative elements	+	-	-	+	-	-	-
3.2. Use of original decorative elements	-	+	+	-	+	+	-
3.3. The use of decorative elements that create unity of style	-	-	-	-	-	-	+
3.4. Availability of a stage and (or) dance floor	+	-	-	+	-	-	-
3.5. The presence of artistic compositions, flower beds of fresh decorative flowers and (or) fountains and (or) aquariums	+	-	-	+	-	-	-
4. Microclimate
4.1. Air conditioning system with automatic maintenance of optimal temperature and humidity parameters	+	+	+	+	+	-	-
4.2. Ventilation system ensuring acceptable temperature and humidity parameters	-	-	-	-	-	+	+
Requirements for furniture, tableware, cutlery, linen
Furniture:
increased comfort, corresponding to the interior of the premises	+	+	-	+	+	-	-
standard, matching the interior of the premises	-	-	+	-	-	+	+
1.1. Tables:
soft covering	+	+	-	+	+	-	-
polyester coating	-	-	+	-	-	+	+
wooden surfaces (for stylized enterprises)	+	+	+	+	+	+	+
1.2. Armchairs
soft with armrests	+	+	-	+	+	-	-
semi-soft	-	-	+	-	-	-	-
1.3. Availability of a bar counter:
modern decorated with stools	+	+	-	+	+	+	-
for serving food and drinks (service)	+	+	-	-	-	-	-
2.Dinnerware and cutlery
2.1. Metal utensils and cutlery:
from cupronickel or nickel silver, or stainless steel, or from other modern alloys	+	+	-	+	+	-	-
stainless steel	-	-	+	-	-	+	+
2.2. Porcelain tableware, artistically decorated	+	+	-	+	+	-	-
2.3. Semi-porcelain, earthenware dishes	-	-	+	-	-	+	+
Grade glassware:
crystal, artistically designed blown glassware	+	+	-	+	+	-	-
high-quality glassware with and without a pattern	-	-	+	-	-	+	+
2.5. Ceramic and wooden tableware for themed enterprises and national cuisine enterprises	+	+	+	+	+	+	+
3. Table linen
3.1. Tablecloths:
white or colored	+	+	+	+	+	-	-
branded	+	-	-	+	-	-	-
3.2. Individual use napkins:
linen	+	+	+	+	+	-	-
paper	-	-	-	-	-	+	+
3.3. Change of table linen after each customer service	+	+	+	+	+	-	-
Requirements for the design of menus and price lists, assortment of products
1. menu and price list of wines (wine card) with the emblem (brand name) of the enterprise
in Russian and national languages	+	+	+	+	+	+	+
in Russian and English or the language corresponding to the specialization of the enterprise	+	+	-	+	+	-	-
typographical or computer method	+	+	-	+	+	-	-
computer way	-	-	+	-	-	+	+
cover made of modern materials, original and artistically designed (with trademark)	+	+	-	+	+	-	-
cover made of modern materials	-	-	+	-	-	+	+
Assortment of catering products and purchased goods
2.1. An assortment consisting mainly of original, exquisite, custom and branded items, incl. national dishes, products and drinks of main groups culinary products taking into account the concept and specialization of the enterprise	+	+	-	+	-	-	-
2.2. A varied assortment of dishes, products and drinks complex preparation, incl. branded	-	-	+	-	+	+	-
2.3. A varied assortment of dishes, products and drinks, taking into account the specialization of the enterprise	-	-	-	-	-	-	+
2.4. A selection of cocktails and other mixed drinks, juices, snacks, sweet dishes, confectionery, custom-made and branded hot dishes in accordance with the specialization of the enterprise	-	-	-	+	+	-	-
2.5. Cocktails, drinks, desserts, snacks easy preparation, custom and signature drinks, cocktails, hot dishes in a limited assortment	-	-	-	-	-	+	-
2.6. Wide range of confectionery products industrial production, fruits, alcoholic beverages, tobacco products, soft drinks	+	+	+	+	+	+	-
2.7. Fulfillment of special wishes of the consumer for the preparation of dishes (cocktails) in full view of consumers and their serving	+	+	-	+	-	-	-
Requirements for methods of customer service, uniforms, shoes
1. Methods of customer service
1.1. Service by highly qualified waiters, bartenders, head waiters	+	+	-	+	+	-	-
1.1. Service by waiters, bartenders, head waiters	-	-	+	-	-	+	+
1.3. Bartender service at the bar counter	-	-	-	-	-	+	-
1.4. Availability of a wine specialist (sommelier)	+	-	-	-	-	-	-
1.5. Self-service	-	-	-	-	-	-	+
2. Table setting
2.1. Pre-covering	+	+	+	-	-	-	-
2.2. Table decoration:
compositions of fresh flowers	+	+	-	+	-	-	-
figuratively folded napkins	+	+	-	-	-	-	-
candles	+	-	-	-	-	-	-
artificial or fresh flowers	-	-	+	-	+	-	+
3. Guarded parking lot with unlimited parking time	+	-	-	-	-	-	-

In addition, a number of requirements are established by the Rules for the provision of public catering services, approved by Decree of the Government of the Russian Federation of August 15, 1997 No. 1036, as amended and supplemented (hereinafter referred to as the “Rules”).

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Information about the Contractor:

The cafe (Contractor) is obliged to bring to the attention of consumers the brand name (name) of its organization, its location (address), type, class and mode of operation by placing the specified information on the sign. An individual entrepreneur must provide consumers with information about state registration and the name of the body that registered it. If the performer’s activities are subject to licensing in accordance with the legislation of the Russian Federation, then he is obliged to provide information about the number, validity period of the license, as well as about the authority that issued it.

The Contractor is 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 the right choice. The consumer should be given the opportunity to familiarize himself with the menu, price lists and conditions of service both in the hall and outside the service hall. Information about the contractor and the services he provides is brought to the attention of consumers at the place where services are provided in Russian, and additionally, at the discretion of the contractor, in the state languages ​​of the constituent entities of the Russian Federation and the native languages ​​of the peoples of the Russian Federation.

The consumer has the right to receive Additional information about the basic consumer properties and quality of the offered catering products, as well as about the conditions for preparing dishes, if this information is not a trade secret.

In addition to the sign, the following information is required:

• list of services and conditions for their provision;
• prices in rubles and terms of payment for services;
• brand name (name) of the offered catering products, indicating the methods of preparing dishes and the main ingredients included in them;
• information about the weight (volume) of portions ready meals catering products, consumer packaging capacity offered alcoholic products and the volume of its portion;
• information on the nutritional value of public food products (calorie content, protein, fat, carbohydrate content, as well as vitamins, macro- and microelements when added during the preparation of public food products) and composition (including the name of those used in the manufacturing process food additives, biologically active additives, information on the presence of components in food products obtained using genetically modified organisms);
• designations of regulatory documents, the mandatory requirements of which must be met by public catering products and services provided;
• Information about products and services is brought to the attention of consumers through menus, price lists or other methods adopted for the provision of such services.

The procedure for the provision of public catering services established by the Rules

• The conditions for the provision of the service, including its price, are established the same for all consumers, with the exception of cases where federal law and other legal acts of the Russian Federation allow the provision of benefits for certain categories of consumers.
• A preliminary order for the provision of a service can be issued by drawing up a document (order, receipt and other types) containing the necessary information (name of the contractor, last name, first name and patronymic of the consumer, type of service, its price and terms of payment, date of acceptance and execution of the order, conditions performance of the service, responsibility of the parties, position of the person responsible for receiving and processing the order, signature of the person who accepted the order, and other information), as well as by placing an order via telephone, electronic or other communication.
• One copy of the document confirming the conclusion of the service agreement is issued to the consumer.
• The Contractor is obliged to provide services to the consumer within the time period agreed with the consumer.
• The contractor has the right to offer the consumer advance payment for services, payment after selecting dishes or after eating, or other forms of payment, as well as cash or non-cash payment for services provided, depending on the method of service, type, specialization of the contractor and other conditions.
• Along with the provision of catering services, the contractor has the right to offer the consumer other paid services.
• Also, when starting a business activity, a cafe is required to send a notification to Rospotrebnadzor about the start of business activity ( Decree of the Government of the Russian Federation dated July 16, 2009 No. 584 “On the notification procedure for the start of implementation individual species entrepreneurial activity").

Requirements for catering establishment employees

The requirements for employees are established by the Rules: employees who have undergone special training, certification and medical examinations in accordance with the mandatory requirements of regulatory documents are allowed to provide services directly related to the process of producing public catering products and serving consumers.

Such employees, in particular, include cooks, waiters, storekeepers, table cleaners, etc.

Requirements for passing a medical examination are contained in Art. 213 Labor Code of the Russian Federation, V clause 1 art. 23 of Federal Law No. 29-FZ, Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 No. 302n, clause 13.1 SP 2.3.6.1079-01.2.3.6 “Sanitary rules for catering establishments”. Professional hygienic training and certification are carried out in accordance with By Order of the Ministry of Health of Russia dated June 29, 2000 No. 229.

According to Letter of Roskomtorg dated July 11, 1995 No. 1-952/32-9 “On the certification of trade and public catering enterprises” For each employee manufacturing food products, as well as providing customer service, it is necessary to have:

• Employment contract;
• Job description;
• Medical record (examination is carried out at least once a year and upon employment). Data on medical examinations must be entered into personal medical records and recorded by treatment and preventive organizations of the state and municipal health care systems, as well as by bodies exercising federal state sanitary and epidemiological supervision.
• Personal medical record.
• Documents confirming special training and certification.

Persons entering work in public catering organizations undergo preliminary upon admission and periodic medical examinations, professional hygienic training and certification in the prescribed manner.

Graduates of higher, secondary and special educational institutions during the first year after graduation are allowed to work without undergoing hygienic training and certification in the prescribed manner.

For each employee, a personal medical record book of the established form is created, in which the results of medical examinations and laboratory tests, information about previous infectious diseases, and a mark on the completion of hygienic training and certification are entered.

Employees of the organization are required to observe the following rules of personal hygiene:

• For additional hand treatment, it is possible to use skin antiseptics. Every day, before the start of a shift, in cold, hot and confectionery shops, as well as in organizations producing soft ice cream, a health worker or other responsible persons inspect the open surfaces of the body of workers for the presence of pustular diseases, as well as workers involved in preparing, portioning and serving dishes, their distribution. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrh of the upper respiratory tract are not allowed to work in these workshops.
• Every organization should have a first aid kit with a set of medications for first aid.
• Students of secondary schools, vocational schools, students of special educational institutions and technical schools before passing industrial practice in the organization and its network, it is mandatory to undergo medical examination and hygienic training in the prescribed manner.
• Mechanics, electricians and other workers engaged in repair work in production and warehouse premises work in workshops in clean sanitary (or special) clothing and carry tools in special closed boxes. When carrying out work, it must be ensured that there is no contamination of raw materials, semi-finished products and finished products.

Employees of public catering establishments are prohibited from:

• leave outerwear, shoes, hats, personal items in the dressing room;
• Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, tuck your hair under a cap or headscarf, or put on a special hair net;
• work in clean sanitary clothing, change it when soiled;
• when visiting the toilet, take off sanitary clothing in a specially designated place, and after visiting the toilet, wash your hands thoroughly with soap;
• if signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, inform the administration and contact a medical facility for treatment;
• report all cases of intestinal infections in the employee’s family;
• when making dishes, culinary products and confectionery, remove jewelry, watches and other breakable items, cut your nails short and do not varnish them, do not fasten your work clothes with pins;
• do not smoke or eat in the workplace (eating and smoking are permitted in a specially designated room or place).

Requirements for catering premises:

• The legislation does not contain any requirements for the area of ​​premises for carrying out activities in the field of public catering.
• Activities can be carried out in premises owned by ownership or lease. If you plan to sell alcoholic beverages, the lease agreement must be concluded for a period of at least one year (such an agreement is subject to state registration).
• Placement of organizations, provision of land plots, approval of design documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance sanitary rules and standards.
• Organizations can be located both in a separate building, and in an attached one, built-in and attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities to serve working personnel. At the same time, the living, recreation, treatment, and working conditions of people should not worsen.
• Organizations located in residential buildings should have entrances isolated from the residential part of the building. Reception of food raw materials and food products from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.
• To collect garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced areas, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions.
• It is allowed to use other special closed structures for collecting garbage and food waste.
• Garbage containers are cleaned when no more than 2/3 of their volume is filled, after which they are cleaned and disinfected using means authorized by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
• The waste disposal site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.
• Organizations, regardless of their form of ownership, capacity, or location, are equipped with internal water supply and sewerage systems.
• Water supply to organizations is carried out by connecting to a centralized water supply system; in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, and captages.
• Sources of water supply for newly built, reconstructed and existing enterprises, backup autonomous hot water supply devices with distribution throughout the system must meet the requirements of the relevant sanitary rules.
• All production workshops are equipped with sinks with hot and cold water. In this case, faucet designs should be designed to prevent re-contamination of hands after washing.
• Hot and cold water is supplied to all washing baths and sinks with installation of mixers, as well as, if necessary, to technological equipment.
• The hot water temperature at the point of analysis must be at least 65 ° C.
• The safety of life and health of consumers and the safety of property must be ensured;
• have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs;
• the area adjacent to the enterprise must be landscaped and illuminated at night;
• Public catering establishments must have emergency exits, staircases, instructions on what to do in an emergency, as well as clearly visible information signs that provide free orientation for consumers in both normal and emergency situations;
• When locating public catering establishments in residential buildings, their premises must comply with the requirements of building regulations for noise levels, vibration and sound insulation requirements for GOST 30494 And . Catering establishments occupying part of a RESIDENTIAL building must be equipped with a separate entrance (exit);

• Public catering establishments 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 correct choice, including: the company name (name) of their organization, its location (address), type, class and mode of operation, placing the specified information on the sign and in other places convenient for consumers to familiarize themselves with;
• At public catering establishments under construction and reconstruction to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms must be provided in accordance with current building codes and regulations;
• At public catering establishments, the stylistic unity of the interior of the hall, furniture and table setting must be ensured or the specialization of the catering establishment (thematic or national focus) must be reflected.
• For hot water networks, materials are used that can withstand temperatures above 65 ° C.
• It is prohibited to use hot water from a water heating system for technological, household and household purposes, as well as for processing technological equipment, containers, equipment and premises.
• Organizations are prohibited from using imported water.
• If there is no hot or cold water, the organization suspends its work.
• The design of the sewerage system of organizations must comply with the requirements of current building codes for sewerage, external networks and structures, internal water supply and sewerage systems of buildings, as well as the requirements of these Rules.
• Disposal of industrial and domestic wastewater is carried out into a system of centralized sewerage treatment facilities; in their absence, into a system of local sewage treatment facilities and must meet the requirements of the relevant sanitary rules. (as amended by Amendment No. 2, approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated May 3, 2007 N 25)
• The internal sewerage system for industrial and domestic wastewater must be separate, with independent discharges into the on-site sewerage network.
• The level of release of industrial wastewater is equipped above the level of release of household and fecal wastewater.
• Premises with drain ladders, washing baths, sinks, and toilets are not located below the level of the on-site sewerage system adjacent to the food facility.
• Horizontal sewer branches from all industrial premises, regardless of the number of sanitary installations, have devices for cleaning pipes.
• At the end sections of horizontal sewer outlets, “breathing” risers are installed to eliminate the suction effect during volley discharges of wastewater from equipment.
• Production equipment and washing baths are connected to the sewer network with an air gap of at least 20 mm from the top of the receiving funnel. All internal sewerage receivers have hydraulic valves (siphons).
• Discharge of untreated wastewater into open water bodies and adjacent areas, as well as the construction of absorption wells, is not permitted.
• The laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and warehouse premises of organizations. Sewer risers with industrial wastewater may be laid in production and warehouse premises in plastered boxes without revisions.
• Domestic sewer risers from the upper floors of residential buildings and buildings for other purposes may only be laid in technological channels (horizontal, vertical).
• Sewer risers are not installed in dining rooms, production and storage areas.

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

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

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

To blanks establishments include enterprises that process raw materials and produce various semi-finished products, culinary and confectionery products from them to supply pre-training institutions with them. These enterprises have at their disposal large warehouses, refrigeration and freezing chambers, specialized vehicles, both refrigerated and non-refrigerated, high-performance technological equipment. Such production equipment is necessary for the uninterrupted production, storage, transportation and sale of semi-finished and finished products, which ensures high productivity and quality of products. Such enterprises include various culinary, confectionery, flour shops, as well as specialized workshops.

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

To establishments with completed production cycle, include enterprises that have conditions for processing raw materials, producing semi-finished products, lunch, culinary and confectionery products and selling them to the population. These include enterprises that have both production facilities and servicing sales areas (dining and banquet halls). These are large restaurants, cafes, pizzerias, etc.

Distinctive feature of establishments restaurant business is that they produce and sell products, and also organize their consumption in dining rooms, combining them with cultural recreation and entertainment for consumers. This significantly complicates the work of restaurant business establishments and increases the responsibility for service of both management and all service personnel.

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

Also, when determining the type of restaurant establishment, the following indicators are taken into account: – the range of finished products sold, its diversity and complexity of preparation, – production and technical equipment, architecture, interior design and layout, material resources, – quality of service and service, – level of qualifications of service personnel , – methods and forms of service, – provision of related consumer services, – contingent of the serving population, – location of the establishment.

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

The restaurant is the most comfortable catering establishment, with a wide range of complex dishes, including custom and signature dishes. A custom dish is a dish that requires individual preparation and presentation after receiving an order from the consumer.

Signature dishes include dishes that are prepared based on a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food item. They must be different original design, successfully combine products according to their taste properties. Service in restaurants is provided by highly qualified waiters and cooks. The owner of a restaurant business is called a restaurateur; both words come from the French verb restaurer(restore, strengthen, feed).

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

Organization, planning and coordination of restaurant activities.

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

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

Studies consumer demand for restaurant products.

Makes decisions on personnel issues for positions held by restaurant workers;

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

Bar is a drinking establishment with a bar counter and a limited range of products, selling mixed, strong alcoholic, low-alcohol and non-alcoholic drinks for immediate consumption, snacks, desserts, pastries and purchased goods. Based on the range of products sold, bars are divided into: dairy bar, beer bar, wine bar, coffee bar, cocktail bar, grill bar, juice bar, etc.; according to the specifics of service: - video bar, variety show bar, karaoke bar, etc.; by operating time - day and night. Some bars may be part of a restaurant or hotel.

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

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

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

A cop bar frequented by police officers while on duty.

Vega bar for yogis, no alcoholic drinks.

Biker bar frequented by bikers,

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

General cafe is a catering facility with a wide range of hot and cold drinks, bakery and confectionery products, dishes and culinary products of simple preparation, and fermented milk products.

Specialty cafes are created depending on: the range of products sold: ice cream parlor, confectionery cafe, dairy cafe, coffee shop (hot drinks, mainly coffee), quick service bistro; by contingent - youth, children's, internet cafes, etc.
Cafes are also distinguished by the method of service: self-service, individual service by waiters.

Dining room - a public catering establishment or serving a specific contingent, producing and selling dishes in accordance with a menu varied by day of the week. Based on the range of dishes sold, canteens are divided into general types and dietary ones. According to the servicing contingent of consumers - school, student, work, etc. By location – publicly available, by place of study or work.

Snack bar- a catering establishment with a limited range of uncomplicated dishes, from certain type raw materials and designed for quick service to visitors. Based on the range of products sold, snack bars are divided into general type enterprises and specialized ones: dumplings, sausage, pancake, pie, donut, cheburek, kebab, tea, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.

There are also the following types of food establishments:

Comprehensive catering enterprise: - unification in a single complex various types food establishments, for example: restaurant, cafe, snack bar and culinary store; - food establishments intended to serve certain operating institutions and enterprises (the so-called “Closed Network”).

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

Network of catering establishments– a single-managed group of organizationally and technologically interconnected food enterprises with the necessary related enterprises (“McDonald’s”).

Today, the public catering system operates in the premium categories “luxury”, “highest”, “first”, “second” and “third”. Public catering establishments belong to the first three categories. Catering facilities of the third category include canteens of educational institutions and production organizations.

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

Currently, priority development has been given to enterprises of the second markup category - these are public catering establishments whose markup on their own products does not exceed 70%.

Catering establishment class- totality distinctive features enterprises of a certain type, characterizing the quality of services provided, the level and conditions of service. According to the level and methods of service, the range of services provided, technical equipment, the range of products sold and the qualifications of staff, restaurants and bars are divided into three classes: luxury, highest, first.

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

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

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

The type of public catering establishment is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" there are 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.

Dining room- a public catering establishment that is publicly accessible or serves a specific group of consumers, producing and selling lunch products mass demand according to the varied daily menu. A canteen food service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the population served (workers, schoolchildren, tourists, etc.), as well as for creating conditions for its sale and consumption.

Canteens are distinguished:

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

According to the population of consumers served - school, student, work, etc.;

By location - publicly available, at the place of study or work.

Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors.

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

Canteens at vocational schools organize two or three meals a day based on the daily ration norms. As a rule, these canteens use pre-set tables.

Canteens at secondary schools are created with a student population of at least 320 people. It is recommended to prepare complex breakfasts and lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. In large cities, school feeding factories are being created, which centrally supply school canteens with semi-finished products, baked goods and confectionery products. The operating hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of nutritional therapy. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 main diets, in other canteens with a dietary section (tables) - at least three. Dishes are prepared according to special recipes and technology by chefs with appropriate training, under the supervision of a nutritionist or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steam cookers, rubbing machines, steam stove boilers, juicers.

Canteens-distributing and mobile Designed for small teams of workers and employees, usually working over large areas. They mainly only heat food supplied from other catering establishments in insulated containers. Such canteens are provided with unbreakable dishes and cutlery.

Canteens must have a sign indicating their legal form and opening hours. In design trading floors decorative elements are used to create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coverings.

The tableware used is earthenware and pressed glass.

Premises for consumers have a vestibule, wardrobe, and toilet rooms. The area of ​​dining rooms must comply with the standard - 1.8 m2 per seat.

Restaurant- a catering establishment with a wide range of complexly prepared dishes, including custom and branded dishes, wine and vodka, tobacco and confectionery products, with an increased level of service in combination with leisure activities. Depending on the quality of services provided, the level and conditions of service, restaurants are divided into classes: luxury, highest, first.

Restaurants, as a rule, provide consumers with lunch and dinner, and when serving participants at conferences, seminars, and meetings - a full diet. Also, restaurants at railway stations, airports, and hotels sell full food rations to consumers. Restaurants organize banquet services various types, theme nights. Restaurants provide additional services to the population: waiter service at home, ordering and delivery of culinary and confectionery products to consumers, including for banquets; reservation of seats in the restaurant hall; rental of tableware, etc.

Leisure services include:

- organizing music services;

- organizing concerts and variety shows;

- provision of newspapers, magazines, board games, billiards, etc.

Customer service is provided by head waiters and waiters.

In high-class restaurants, as well as those serving foreign tourists, waiters must speak foreign languages ​​to the extent necessary to perform their duties. Restaurants must have, in addition to the usual sign, a light sign. To decorate the halls and premises, exquisite and original decorative elements (lamps, draperies, etc.) are used. Luxury and high-class restaurants always have a stage and dance floor on the sales floor.

To create an optimal microclimate in the sales area, luxury restaurants require an air conditioning system with automatic maintenance of optimal temperature and humidity parameters. For upper and first class restaurants, a normal ventilation system is acceptable. Furniture in restaurants should be of high comfort, corresponding to the interior of the room; tables must have a soft cover; in first class restaurants, tables with a polyester cover may be used. Chairs should be soft or semi-soft with armrests. Increased demands are placed on dishes and cutlery.

The dishes used are cupronickel, nickel silver, stainless steel, porcelain and earthenware with a monogram or artistic design, crystal, artistically decorated from blown glass.

The area of ​​the sales area with a stage and dance floor must comply with the standard - 2 m2 per seat.

Dining cars designed to serve railway passengers en route. They are included in long-distance trains that travel in one direction for more than a day, and have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets and hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold.

Additional services : peddling goods and drinks. Waiter service.

Coupe-buffets are organized on trains with a journey duration of less than a day. They occupy 2-3 compartments; They have a commercial and utility room with refrigerated cabinets. Sandwiches, fermented milk products, boiled sausages, sausages, hot drinks and cold soft drinks, and confectionery are sold.

Bar- a catering establishment with a bar counter, selling mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, highest and first.

Bars distinguish:

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

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

Bar service is a service for preparing and selling a wide range of drinks, snacks, confectionery, purchased goods, and creating conditions for their consumption at the bar or in the hall.

Service in bars is carried out by head waiters, bartenders, and waiters who have special education and have undergone professional training.

Bars must have illuminated signage; Decorative elements are used to decorate the halls, creating a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. A must-have bar accessory- a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester covering, soft chairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of nickel silver, nickel silver, stainless steel, porcelain and earthenware, crystal, and glass of the highest grades is used.

Cafe- a public catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafes are distinguished:

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

According to the contingent of consumers - youth cafe, children's cafe;

By service method - self-service, waiter service.

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

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

Cafes with waiter service have special, made-to-order dishes on their menu, but mostly fast food.

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

The cafe is intended for visitors to relax, so the design of the sales area is of great importance decorative elements, lighting, color scheme.

The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The tableware used is metal, stainless steel, semi-porcelain, earthenware, and high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

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

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

Snack bar- a catering establishment with a limited range of uncomplicated dishes for quick service to consumers. The food service of the snack bar depends on the specialization.

Snack bars are divided according to the range of products they sell.:

- general type;

- specialized(sausage, dumplings, pancake, pie,

Donut shop, kebab shop, cheburek shop, tea house, pizzeria, hamburger shop, etc.)

Snack bars must have high throughput; their economic efficiency, therefore they are placed in busy places, on the central streets of cities and in recreation areas. Snack bars are considered fast food establishments, so self-service must be used. Large eateries may have several self-service dispensers. Sometimes dispensing sections have ledges, each section sells products of the same name with its own payment unit, this speeds up service to consumers who have little time.

Trading areas are equipped with high tables with hygienic coverings.

The design of the halls must also meet certain aesthetic and sanitation requirements. For tableware, it is allowed to use dishes made of aluminum, earthenware, and pressed glass. According to standard requirements, eateries may not have a lobby, wardrobe, or toilets for visitors. The area of ​​the halls in eateries must comply with the standard - 1.6 m2 per seat.

In recent years, a new chain of fast food establishments, Bistro, has emerged. The Russian Bistro company operates successfully in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

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

A narrow range of dishes allows you to automate service processes and create enterprises such as automatic cafes and vending machines. It is recommended to open such enterprises where large numbers of people gather: at entertainment venues, stadiums, sports palaces.

Currently the word public catering rarely used in Russian.

Student canteens formed a special layer of Soviet student humor:

There are two soups on the dining room menu: with a bone (3 kopecks) and without a stone (1 kopeck). The student asks for soup with a bone, and lukewarm water is poured into his bowl.
- Where is the bone?!
- He'll be free now.

Excerpt from MGSN 4.14-98 - PUBLIC CATERING ENTERPRISES
1. Catering enterprise- an organization that provides public catering services through the production of culinary products, their sale and the organization of catering for various groups of the population.
Restaurant- a catering establishment with a wide range of complexly prepared dishes, including custom and branded ones, and an increased level of service in combination with the organization of recreation for visitors. Based on the range of products sold, restaurants are divided into: fish, beer, national cuisine, etc.
Bar- a catering establishment with a limited range of products, selling alcoholic and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products; implementation method is through the bar counter. Based on the range of products sold, bars are divided into: dairy bar, beer bar, wine bar, coffee bar, cocktail bar, grill bar, etc.; according to the specifics of service: - video bar, variety show bar, etc.; by operating time - day and night.
Cafe- an enterprise for organizing catering and recreation for visitors with a limited range of products compared to a restaurant. According to the range of products sold, they are divided into: ice cream parlor, confectionery cafe, dairy cafe; by contingent - youth, children, etc.
Dining room- a catering establishment that is publicly accessible or serves a specific contingent, producing and selling culinary products. Based on the range of dishes sold, canteens are divided into general types and dietary ones. The dietary canteen specializes in the preparation and sale of dietary dishes.
Canteen-distributing- a catering establishment that sells imported finished culinary products.
Snack bar- a catering establishment with a limited range of uncomplicated dishes, designed to quickly serve visitors. Based on the range of products sold, snack bars are divided into general type enterprises and specialized ones: dumplings, sausage, pancake, pie, donut, cheburek, kebab, tea, etc.; by type of implementation - snack bar, bistro, cafeteria, etc.
2. Comprehensive catering enterprise:
combining in a single complex various types of food establishments, for example: a restaurant, cafe, snack bar and culinary store.
food establishments intended to serve certain operating institutions and enterprises (the so-called “Closed Network”).
3. Public catering establishments- mass catering establishments, accessible to all groups of the population, in contrast to catering establishments intended to serve specific operating institutions and enterprises (the so-called “closed network”).
4. User- a specific visitor or representative of the enterprise personnel.
5. Estimated indicator of a food enterprise(power):
Capacity - the number of seats in the dining room.
Productivity - the number of dishes produced per shift.
6. Reconstruction- change in the original appearance, dimensions and technical characteristics, or purpose of the building; repurposing, extension or superstructure, as well as changes and removal of structures and engineering systems.
7. Network of catering establishments- a single-managed group of organizationally and technologically interconnected food enterprises with the necessary accompanying enterprises (for example, “Russian Bistro”, “McDonald’s”, “Chain of school canteens”, etc.).
8. Catering system- a set of food establishments in the city or in the administrative district or region under consideration. 9. Catering (www.obshepit-oexpo)

Links

9. Catering (www.obshepit-oexpo)- the first and only full-featured online exhibition of the “business to business” format in the Russian public catering segment, developed by the professionals of this market themselves, taking into account their current needs and needs. The target audience of the exhibition is highly specialized and represents: owners, entrepreneurs, managers, administrators, chefs, sommeliers, restaurants, hotels, bars, cafes, canteens, coffee shops, snack bars, groceries, bakeries, food factories, culinary factories, catering companies and companies involved in servicing these catering establishments. The exhibiting companies are: manufacturers and suppliers of services, products, drinks, equipment, franchises, automation systems, professional media from the Russian public catering industry.

Wikimedia Foundation. 2010.

Synonyms:

See what “catering” is in other dictionaries:

Catering... Spelling dictionary-reference book

Food shop Dictionary of Russian synonyms. catering noun, number of synonyms: 3 dining room (29) ... Synonym dictionary

CATERING, huh, husband. (official). Abbreviation: public catering is a branch of the national economy engaged in the production and sale of prepared food and semi-finished products. Catering enterprises. | adj. public catering, aya, oe (colloquial). Public catering point... ... Ozhegov's Explanatory Dictionary

public catering- catering... Dictionary of abbreviations and abbreviations

M. coll. System of public catering establishments. Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

public catering- public catering, and... Russian spelling dictionary

A; m. Official Public catering system, including canteens, cafes, restaurants, etc. ◁ Public catering; (colloquial) public catering, oh, oh. Oh system. Oh the dining room... encyclopedic Dictionary

public catering- , a, m. Public catering. AGS, 276. Among state trading enterprises, the vast majority are wholesale bases, trades and trusts of public catering enterprises. 1000 facts, 125. There is no such concept in “Public catering” as “family... ... Explanatory dictionary of the language of the Council of Deputies

public catering- A; m.; official see also public catering, public catering system of public catering, including canteens, cafes, restaurants, etc... Dictionary of many expressions

public catering- catering... Dictionary of Russian abbreviations

Organization of production and workplaces in the hot shop of the Exchange cafe for 150 seats at the Radisson-Slavyanskaya hotel

Work completed:

Student

Klychnikova

Catherine

Nikolaevna

Teacher:

Vasilyeva I.V.

Moscow 2012

Introduction. 3

Chapter 1. Characteristics of a cafe as a catering establishment 5

Chapter 2. Characteristics of the hot shop. 8

Chapter 3. Development of the production program of the enterprise. 13

Chapter 4. Calculation of the amount of raw materials. 28

Chapter 5. Calculation of the hot shop. 29

Chapter 6. Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory. 47

Chapter 7. Rules of sanitation and hygiene in the hot shop. 51

List of used literature... 55

Introduction

People's need to eat out goes deep into the past. A branch of activity is identified, the main task of which is to organize food for people outside their homes (at their place of work, study, recreation).

Public catering plays an important role in the life of society. It most fully satisfies people's nutritional needs. Catering enterprises perform functions such as production, sale and organization of consumption of culinary products by the population in specially organized places. Catering enterprises carry out independent economic activities and in this respect are no different from other enterprises.

Food service includes commercial establishments various forms property, united by the nature of processed raw materials and manufactured products, organization of production and forms of service to the population. Various types of enterprises operate in public catering: restaurants, cafes, canteens, bars, cafeterias, etc. The task of public catering is to serve various groups of consumers and provide them with services. A public catering service is understood as the result of the activities of legal entities and individual entrepreneurs to meet the needs of the population (consumer) for nutrition and leisure activities.

The food service system is usually structural unit hotel complex and consists of enterprises of various types and price categories with different operating modes.

The service process in public catering is a set of operations performed by the contractor in direct contact with the consumer of the service when selling culinary products, confectionery and bakery products, purchased goods and organizing leisure activities.

The work consists of 7 chapters, which cover:

Cafe as a catering establishment;

Characteristics of the hot shop at the enterprise;

Development of the enterprise production program;

Calculation of the amount of raw materials;

Hot shop calculation;

Description of the organization of workplaces in the hot shop with characteristics of equipment and inventory;

Rules of sanitation and hygiene in the hot shop.

Chapter 1. Characteristics of a cafe as a catering establishment

A cafe is a catering establishment designed to organize recreation for consumers. The range of products sold is limited compared to the restaurant. Sells branded, custom-made dishes, flour confectionery products, drinks, and purchased goods. The dishes are mostly simple to prepare, with an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

Cafes are distinguished:

• according to the range of products sold - non-specialized and specialized (ice cream parlor, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
• according to the population served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, etc.;
• by location - in residential and public buildings, including free-standing buildings, hotel buildings, train stations; in cultural, entertainment and sports facilities; in recreation areas;
• by methods and forms of service - with waiter service and self-service;
• by operating time - permanent and seasonal;
• according to the composition and purpose of the premises - stationary and mobile (drive-in cafes, carriage-cafes, cafes on sea and river vessels, etc.).

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

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

Cafes with waiter service have special, custom-made dishes on their menu, but mostly quickly prepared.

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

The cafe is intended for visitors to relax, so the design of the sales area with decorative elements, lighting, and color schemes is of great importance. The microclimate is maintained by a supply and exhaust ventilation system. The furniture used is standard lightweight construction; tables must have a polyester coating. The following types of tableware are used: metal stainless steel, semi-porcelain earthenware, high-quality glass.

In addition to sales areas, a cafe should have a lobby, a wardrobe, and restrooms for visitors.

The standard area per seat in a cafe is 1.6 m2.

Services provided to consumers in public catering establishments of various types and classes are divided into:

Food services;

Services for the production of culinary products and

confectionery products;

Services for organizing consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and advisory services;

Other services.

Designing a cafe has a number of features. This is largely due to the need to comply with strict sanitary rules governing work with food. So, in the kitchen it is necessary to allocate separate workshops: meat, fish, vegetable, hot, cold, as well as production facilities for procuring, preparing, distributing and storing products. The design of the enterprise - the size of the required space, the number of staff, the level and format of the cafe, the number of dishes, storage and washing systems - also depends on the set of dishes. Special requirements are also imposed on the design of ventilation, heating, hot and cold water supply, and sewerage in a restaurant.

Care must be taken when selecting and installing kitchen equipment. Therefore, it is important to select efficient equipment with high performance and efficiency that consumes minimal amount electricity and allows rational use of production space.