Technological equipment of catering enterprises: assessment, directions of modernization. Modernization of the food industry is not a luxury, but a necessity Scientific achievements of physics and chemistry in food technology

Enterprises

The goal of the State Sanitary and Epidemiological Supervision over the design (development of design standards, projects), site allocation, construction and commissioning of food facilities, as well as their reconstruction and modernization is to ensure high quality and safety of food products, create optimal conditions for workers employed at food facilities, excluding mutual adverse influence of the food enterprise and its surrounding facilities (including residential buildings).

The purpose and procedure of the State Sanitary and Epidemiological Supervision of the Design of Food Facilities

In accordance with federal legislation, in the development of design standards, planning projects for food facilities and the establishment of their sanitary protection zones (SPZ), the selection of land plots for construction, as well as in the design, construction, reconstruction, technical re-equipment, expansion, conservation and liquidation of food facilities, engineering infrastructure and improvement facilities must comply with sanitary rules, building codes and regulations, current technical regulations and national standards.

Supervision over the construction of food facilities is intended to:

Ensure the production, release and turnover of high-quality and
safe food products;

Prevent the negative impact of potentially hazardous
factors of production on the health of workers;

Prevent harmful effects food facility(smoke,
soot, gas, odors, noise, etc.) on the environment and health
population.

Development of planning and design standards corresponding technical regulations and standards are dealt with by authorized federal bodies(including the service that carries out the State Sanitary and Epidemiological Supervision) with the involvement of leading research institutes, whose scientific activities include these issues.

From the standpoint of the State Sanitary and Epidemiological Supervision, control over the construction of a food facility should begin at the planning stage of the design assignment to justify the feasibility of the builder-406

state in the supervised territory of one or another food facility. The territorial institution authorized to carry out the State Sanitary and Epidemiological Supervision should take part in the adoption management decision on the feasibility of construction, especially with its targeted state funding.

All projects of food facilities are divided into standard, individual, re-construction, as well as reconstruction and modernization projects. The developed projects are submitted for approval to the bodies authorized to carry out the State Sanitary and Epidemiological Supervision, by legal entities (departments, organizations) or individual entrepreneurs building the facility, or on their behalf by the general design organization. At the same time, the customer separately designates all deviations from the current sanitary norms and rules made in the development of individual projects for the construction, reconstruction and modernization of enterprises, as well as design solutions for which there are no approved norms and rules. These deviations are assessed separately with the issuance of an appropriate conclusion, which does not apply to the entire project as a whole.

Coordination with the bodies authorized to carry out the State Sanitary and Epidemiological Supervision of standard projects developed with partial deviations from the requirements of the current sanitary norms and rules is carried out in order to assess the possibility of: I) adapting an existing building to accommodate a food facility or separate workshops; 2) expanding or changing the operating profile of the existing facility; 3) introduction of a new technology or change of an existing one; 4) design and introduction of new technological lines, units, machines and equipment for the production, storage and sale of food products; 5) capital technical re-equipment of facilities.

State Sanitary and Epidemiological Supervision of Food Construction

Objects

The main stages of the implementation of the State Sanitary and Epidemiological Supervision over the construction of food facilities are:

Selective control over the development of projects;

Control over the allotment of a site for construction;

Expertise of the project for the construction of food enterprises;

Binding of the project to the terrain;

Construction control;

Control over the commissioning of the facility.
Selective control over the development of projects. Bodies and uch
decisions of the State Sanitary and Epidemiological Service of Russia should

strict control over the development of projects in accordance with sanitary rules and regulations at all stages of design of standard and individual construction. The sampling plan and its procedure are approved when analyzing the sanitary and epidemiological situation and depends on the data of a retrospective assessment of the integrity of various design and construction organizations and construction customers in general.

Control over the allotment of land for construction. A plot for construction is chosen in accordance with land legislation, building codes and rules for planning and development of urban and rural settlements, the situational plan of the settlement, the requirements of general plans of industrial, and, if necessary, agricultural enterprises.

To resolve the issue of allocating a land plot for construction, territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision must conduct its survey and study the necessary documentation. When allocating a site for the construction of a food enterprise according to a standard design and its binding, these bodies decide the issue of the suitability of a particular project to local conditions, taking into account the raw material base, climate, terrain, groundwater level, etc.

The site allotted for the construction of a food facility should not be environmentally unfavorable for the facility under construction, and the latter should not be a source of environmental pollution and adverse effects on the population (gas pollution, dustiness, noise, odors, etc.). Based on the situational plan and technical data of the project, it is necessary to analyze: 1) the sufficiency of the territory for the location of the object itself; 2) the conditions for placing buildings and structures on the site; 3) the required size of the SPZ; 4) the danger of contamination of a food object with liquid and solid waste of other objects; 5) the possibility of creating favorable conditions for lighting, insolation and ventilation.

The structures provided for by the construction project should be located on the windward side in relation to industrial enterprises, sanitary, sewage, treatment facilities and communal installations and on the leeward side to residential buildings, medical facilities, cultural and amenity facilities.

Sanitary protection zones are established between residential buildings and food facilities, between food facilities and industrial enterprises. The required size of the SPZ is set depending on the class of enterprises and usually ranges from 50 ... 100 m (for bakeries, confectionery factories, dairies - IV and V classes) to 500 ... 1,000 m (for meat-408

binats, fish processing enterprises, livestock complexes - I and II classes). Compliance with the size of the SPZ, depending on the class of food enterprises, is mandatory for newly built and reconstructed enterprises. The sufficiency of the adopted SPZ is justified by the corresponding calculations at the design stage, which are carried out according to the methods approved in the prescribed manner. These methods take into account both the background state of the environment for various chemical, biological, physical or other factors, and the possible specific impact on it of the enterprise planned for construction.

It is not allowed to place food production facilities of I and II classes in a residential area and places of mass recreation of the population. The size of the SPZ for enterprises of I and II classes can be increased by the decision of the Chief State Sanitary Doctor of the Russian Federation or his deputy, and for enterprises of III ... V classes - by the decision of the Chief State Sanitary Doctor of the constituent entity of the Russian Federation or his deputy.

The placement of food enterprises of the V class (shops, cafes), which do not require the supply of additional access roads and heavy traffic of trucks, is allowed in the residential area, depending on the specific social needs. For food items not included in the sanitary classification, the width of the SPZ is set in each specific case by the Chief State Sanitary Doctor of the Russian Federation or his deputy.

The site selected for construction should have a calm relief with a slight slope, ensuring the outflow of atmospheric precipitation from the territory. Otherwise, the possibilities of water drainage are being sought. If the relief of the selected area is intersected, then the project should provide for its leveling. The groundwater level is provided for at least 0.5 m below the basement floor. Otherwise, waterproofing or liquidation of the basement is necessary. They do not allow the location of the object in the area with landslides and in zones of rock caving.

For 20 years before the start of construction, the site should not be used as a cemetery, cattle burial grounds and landfills. The soil should not be contaminated with pathogenic microorganisms, eggs and larvae of helminths, contain organic and chemical substances above the MPC. Simultaneously with the site, a water supply source is chosen, preferably a centralized one, in the absence of a local one, as well as centralized or local wastewater collection and treatment facilities, ways and methods of waste disposal.

Based on the study of all the submitted materials on the allotment of the land plot and the inspection of the site by the specialists of the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision, with a positive decision, a sanitary and epidemiological conclusion on the allotment of the land plot is issued.

After the issuance of a sanitary and epidemiological conclusion, local self-government bodies make a decision on the allotment of the site, and then the department of urban land of local self-government bodies issues a building permit for the allotted site.

Examination of projects for the construction of food enterprises. Projects of individual and standard (with declared deviations) construction are subject to expert examination. When submitting project documentation, a justification for the direction of the project must be given: a deviation from the current norms and rules (with an indication) or the absence of approved norms and rules for this project. Accepted projects and accompanying documents are reviewed by a food hygiene doctor with the involvement, if necessary, of community and occupational health doctors, engineers and other specialists from the research institutes of a hygienic profile, design and other organizations.

The food facility construction project should include the following sections: 1) general explanatory note; 2) master plan and transport communications; 3) technological solutions; 4) the organization and working conditions of employees, production and enterprise management; 5) architectural and construction solutions; 6) engineering equipment, networks and systems; 7) organization of construction; 8) environmental protection; 9) civil defense engineering and technical measures, emergency prevention measures.

The explanatory note should contain the following information: the purpose of the facility, its capacity, staff, maximum number of workers per shift, characteristics of the technological process and equipment; composition and functions of premises, decoration of premises, data on water supply, sewerage, heating, ventilation, electrical supply, including the location and operation of refrigeration chambers, organization of collection and removal (disposal) of waste.

The graphic part of the project should include: drawings of the building facade, building plan, building sections, center lines, construction grid, as well as conventional images of building materials and building elements, designations of sanitary and technical and electrical communications on the master plan, sanitary and electrical devices. Facades allow you to see the building from all sides; building plans - to evaluate the set and interposition of premises and equipment

niya, determine the area of ​​\ u200b \ u200bthe premises, the width of the openings and passages and other indicators; sections of buildings - number of storeys, the height of the building, floors, rooms, openings, groundwater level, laying of ascending and descending systems and communications, etc.

The master plan allows you to assess the size of the entire territory, its individual sites, the remoteness of buildings and structures from each other, calculate the density of development and the percentage of landscaping of the site, the location of access roads. Great importance is attached to the correct location of individual objects on the construction site. So, industrial premises or workshops where perishable products are prepared, as well as warehouse premises, are recommended to be oriented to the north, northeast or northwest, and dining and trading rooms, as well as premises for personnel, to the south, southeast and southeast. west. The economic zone should be located on the leeward side of the production area and be located at a distance of at least 25 ... 50 m from it.

For different food enterprises, the site is built up from 33 to 50% (preferably no more than 35 ... 40%). On the territory of industrial enterprises with a plot size of more than 5 hectares, there must be at least two entrances (either on opposite sides of the site - a through passage, or on one side of the site - a circular one). Areas of the territory intended for the movement of vehicles and pedestrians must have a hard surface (asphalt, concrete, etc.), areas for washing vehicles must be waterproof.

The territory free from buildings, passages and driveways should be landscaped with shrubs, trees and lawns - landscaping should be at least 15%. Do not allow the planting of trees and shrubs that give flakes, fibers, pubescent seeds during flowering, which can clog equipment and food products. Planting trees is recommended along the perimeter of the site, in front of production and auxiliary buildings, air intake shafts that require protection from dust, gases, noise, solar radiation, as well as in front of administrative premises, laboratories, canteens, health centers.

When zoning the territory of food facilities, in most cases, two zones are distinguished - production and economic, which should, if possible, be isolated. The production area is intended for production buildings, food storage facilities and finished products, as well as administrative buildings. In the economic zone, it is necessary to place warehouses for fuel, chemical reagents, construction, fuels, lubricants, a boiler room for liquid and

solid fuel, workshops, garages, sheds for storing containers, waste bins, a platform for sanitizing vehicles, pumping stations, yard toilets, etc.

If it is not possible to connect the enterprise to a centralized water supply and sewerage system, then a sanitary protection zone (SSS) (strict regime zone) around an artesian well or a mine well and a sanitary protection zone around the treatment facilities should be allocated to an independent zone on the territory.

Sanitary gaps between buildings and structures illuminated through window openings must be at least as high as the top of the eaves of the highest of the opposing buildings and structures.

Open storages of solid fuel and other dusty materials should be located on the leeward side with a gap of at least 50 m to the openings of industrial buildings and 25 m to the utility rooms.

The placement of metal waterproof containers for garbage and waste (with a capacity of no more than two days of waste accumulation) with tightly closing lids is allowed for most food objects no closer than 25 m from industrial premises of residential buildings on concrete areas fenced on three sides to a height of 1.5 m and exceeding overall dimensions of the container base by 1 m in all directions. Separate containers are provided for collecting garbage and food waste. In some cases (for example, for food trade organizations), the specified distance can be reduced based on the local conditions of placement, in agreement with the institutions authorized to carry out the State Sanitary and Epidemiological Supervision.

Technological solutions at each specific production depend on the range of products, the composition and quality of raw materials, auxiliary materials, semi-finished products, conditions of their transportation, storage and use, conditions for preparation, storage and transportation of finished products, organization of quality control of raw materials, auxiliary materials, semi-finished products, finished products, equipment composition, its throughput, placement, service conditions, equipment of industrial premises, organization of quality control of cleaning and sanitization of premises, equipment, containers, dishes, tools, etc.

The drawings of the technological part of the project should contain data on the location of production and associated storage and utility rooms, their equipment, the movement of the main flows of raw materials, finished products, and waste. The location of production workshops should ensure the consistency and flow of separate processing of products before and after

heat treatment, the shortest and most direct flows of raw materials and finished products, i.e. the shortest possible length of technological lines. It is also important to exclude the possibility of crossing the opposite flows of raw materials, semi-finished products, waste with finished products, transporting semi-finished products that are not protected from environmental influences through the opening of space, as well as crossing the paths of finished food with dirty dishes, clean dishes with dirty dishes, personnel and customers , buyers with ways of loading products and serving them to the counters.

Production facilities should be grouped according to their functional purpose and located compactly in the most convenient parts of buildings, taking into account their technological relationship, identical temperature, humidity, light conditions for food processing. So, dining rooms and handouts should, as a rule, be placed at the same level and in direct connection with hot, cold workshops, washing tableware; vegetable, meat-and-fish shops during the operation of a public catering enterprise for raw materials - between the warehouse and the brewhouse, and the vegetable shops are closer to the vegetable pantry and the exit to the production corridor.

Chambers for storing food waste should have an independent exit to the yard. The expedition should, if possible, be located as far from the loading station as possible, preferably on the opposite side. Production and storage facilities should not be walk-through. Production processes accompanied by air pollution of the working area with harmful emissions (gas, steam, moisture, dust, etc.) should be located in isolated rooms. This also applies to workshops that generate noise, as well as requiring a special hygienic regime. Premises for the production of food and technical products must be isolated from each other.

Refrigerated chambers, as a rule, should be designed in one common block with an entrance through the vestibule; it is not allowed to place them near premises with high temperature and humidity. Refrigerated chambers, as well as rooms for storing and preparing food products for sale, must not be located under showers, toilets, washing and other rooms with sewer drains.

The set and arrangement of technological equipment must fully comply with the production objectives. The location of technological and refrigeration equipment should ensure free access to it and compliance with safety regulations at workplaces, create conditions for monitoring the production process, the quality of raw materials,

semi-finished products, finished products, washing, cleaning, disinfection of equipment. Technological components in contact with food must be made of approved materials. For raw materials, finished products, technical products and waste, separate forklifts and other vehicles should be provided.

In industrial premises, it is necessary to provide for the provision of optimal or permissible parameters of temperature, relative humidity, air speed, radiant energy (taking into account climatic zones, the period of the year and the category of severity and intensity of the work performed). Air pollution in the working area should not exceed the MPC, and noise and vibration should not exceed the levels allowed by sanitary rules.

The architectural and construction part of the project is represented by floor plans and vertical sections of buildings and premises. The composition and area of ​​the premises must correspond to the capacity of the designed facilities and ensure compliance with sanitary rules and regulations. A set of premises must be mandatory, without which it is impossible to organize this production and ensure its proper sanitary regime. All premises must have sufficient (required) area and cubic capacity, and in enterprises Food Industry the volume of production premises for each worker must be at least 15 m 3, the area must be at least 4.5 m 2, and the height of the room from floor to ceiling must be 3.2 m. In this case, it is necessary to keep in mind the maximum number of people employed in one shift.

Administrative and utility rooms can be located in detached buildings, an annex or built into the main production building. Household premises for workers in production shops should be equipped with the type of sanitary inspection rooms. Washbasins, shower nets and other sanitary equipment are calculated based on the number of people working in the most numerous shift.

Walls in production rooms and storage rooms for finished products must be easy to clean, and therefore they must be tiled with tiles from approved materials or covered with oil or water-emulsion moisture-resistant paint in light colors. The floors of production facilities must be paved with approved materials (ceramic, metal tiles, concrete, etc.) and meet the hygienic and operational requirements of a particular food facility. Ceilings in the main and auxiliary production halls should be painted with water-emulsion paints or whitewashed, in showers painted with oil paint, in other rooms lime whitewashing can be carried out. If the room has elements protruding on the ceiling (beams,

To combat rodents, it is envisaged to seal holes in the walls, ceiling and floor, around technical inputs - brick, cement, cement-sand mortar with long metal shavings or steel sheet, upholstery of warehouse doors with iron, laying under floor boards of a metal mesh with cells with a diameter of 12 mm ... Hatches and ventilation openings should also be covered with metal meshes with cells not exceeding 5 mm in diameter.

In production halls, dining and trading halls with the constant presence of people, natural light should be provided. The orientation of the premises should allow for maximum use of natural light. To increase illumination, walls, partitions, structures and equipment should be painted in light colors. The assessment of natural light is carried out by calculating the natural light factor (KEO) or light factor (SK). In most industrial premises in natural light, the upper KEO should be 2 ... 3%, the side - 0.4 ... 1%, and the SC in industrial, commercial and administrative premises 1: 6 - 1: 8, and the depth of the premises at unilateral side lighting should not exceed double the height from the floor to the top edge of the skylights.

The sanitary-technical part of the project contains data on the water supply and sewerage systems, methods of wastewater treatment, heating, ventilation, and artificial lighting. The water inlet should be located in an isolated, closed room, have pressure gauges and taps for sampling water, check valves, drain drains. In order to avoid contamination of soils and water supply lines, water pipes are laid above the sewer pipes. Water pipes in regions with a cold climate must be laid below the level of freezing of the soil, and sewer pipes - higher, since the temperature of the effluent is higher than the temperature of tap water.

On the territory of a food industrial enterprise, a storm sewer should be provided for collecting atmospheric precipitation, as well as the installation of water taps for cleaning the territory of the enterprise.

On the floor plans, data should be presented that allow assessing the distribution network of cold and hot water, slopes and ladders for collecting wastewater, air gaps in the sewage network for receiving wastewater, devices for treating wastewater.

For hot water supply networks, it is necessary to use approved materials that can withstand water temperatures above 65 ° C, since the temperature of hot water in the system must not be lower than this value. The amount of water must fully meet all the needs of the enterprise. Calculation of water demand is made in accordance with the norms of technological design and hygienic requirements. The technical water supply system is designed to be separate from the drinking water supply. The pipes of these water supply systems should be painted in different colors.

In the building of the food enterprise, two sewerage systems are envisaged: for industrial wastewater and for domestic (fecal). In production and storage facilities, only sewer pipes for industrial effluents are laid in a hidden form. The connection of both systems with the city sewage system takes place outside the building of the enterprise, and along the internal sewage system, hydraulic valves are installed to prevent the penetration of sewer odor.

In the sanitary-technical part of the project, detailed drawings of ventilation and heating systems should be submitted. When examining a ventilation project, it is necessary to take into account the quality of the supply air, the need for its purification, the type of ventilation (supply, exhaust, mixed, general exchange, local, etc.), its equipment and capacity, air flow rate. All this should be justified by microclimatic parameters and indicators of indoor air pollution in connection with the technological process and the imposed sanitary and hygienic requirements for them.

To localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are emitted, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, there is a positive imbalance (the inflow prevails over the exhaust). In workshops with significant heat generation, air conditioning should be provided. Cooling air curtains should be designed at the furnace openings; air blowing - with the constant stay of workers at stoves, ovens and other heated equipment, emitting a significant amount of radiant heat (300 kcal / m 2 or more for 1 hour).

The number of sanitary and sanitary equipment and specific technical requirements for its operation are established by the relevant sanitary and building regulations. The optimum equivalent levels of intermittent sound in a food processing plant should not be overridden.

output 70 dBA. In rooms that generate noise, it is necessary to provide wall and ceiling decoration with sound-absorbing materials in the sound absorption range of 250 ... 300 Hz.

In case of full compliance of the submitted project with the current sanitary rules and normative and technical documents, a positive sanitary and epidemiological conclusion on the project is drawn up. In the case of using a standard project that fully complies with sanitary and building codes and regulations, instead of the project examination stage, the project is linked to the area.

Binding of the project to the terrain. When using the approved standard projects, the project "binding to the terrain" is subject to coordination with the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision. With full compliance of individual and re-construction projects with the norms and rules (which is certified by the chief engineer of the project), they, like standard ones, do not require approval. However, for them, as well as for standard projects, "binding" is required.

In the course of binding to the terrain, the following are assessed:

Site master plan;

Vertical layout (with the establishment of absolute geo
desic marks of the first floor of the building);

Placing a basement, basement, and sometimes the first
floors depending on the terrain;

Recycling of foundation structures in connection with hydrogeolo
geological and topographic conditions;

Development of connections to water supply and sewerage networks
tion, district heating, gasification, electrification, communications; knots
fishing adjacent to overpasses, tunnels, other transport
structures and communications;

The thickness of the outer walls or the insulation layer of the enclosing
structures, matching the supporting structures of the coating with a dream
wind and wind loads in the construction area, the number and type of
heating devices and ventilation devices, responding
the climatic conditions of the construction area.

Construction control. The purpose of supervision at the construction stage is to ensure control over the compliance of the facility under construction with the project in terms of compliance with the requirements of sanitary rules and regulations. Construction supervision is carried out in accordance with calendar plan visits to a facility under construction and, as a rule, includes three stages:

Checking the correctness of the foundation;

Monitoring the execution of hidden (inaccessible to inspection) heat
lo-, hydro- and soundproofing works;

Quality control of finishing works and implementation of measures
for environmental protection.

Control over the commissioning of the facility. Acceptance and commissioning of facilities after the completion of their construction or reconstruction is a form of assessing compliance with the safety requirements of food facilities necessary to ensure the sanitary and epidemiological well-being of the population. This procedure is subject to mandatory agreement with the institutions authorized to carry out the State Sanitary and Epidemiological Supervision. In this case, the main attention should be paid to:

Compliance with the requirements of the master plan in terms of zoniro
territory development, building density, landscaping of the territory,
arrangement of access roads, equipment of places for the delivery of products
tion and disposal of waste;

Compliance with the layout of the premises and their decoration
requirements and characteristics specified in the project;

Completeness of the installation of the planned equipment (techno
logical, sanitary, transport) and quality
adjusting it;

Checking the functioning of the water supply system, sewerage system,
singing, ventilation, lighting;

The quality of water, indoor air, noise,
vibration, electromagnetic radiation;

Organizational and technical capabilities are carried out
carry out production control;

Organization of measures to prevent pollution
environment.

During the acceptance of the food object and its commissioning, it is necessary to mandatory to carry out a trial run using all installed equipment (in a full technological cycle) and receiving a pilot batch of products. At the same time, the possibility of performing the proposed production control programs in full is assessed. Samples of food products are subject to a sanitary and epidemiological examination with the study of all regulated indicators for a given type of product. Only after receiving confirmation of the quality of the products, the institution authorized to carry out the State Sanitary and Epidemiological Supervision approves the production control program and draws up a permit for the current operation of the food facility.

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Technological equipment catering establishments: assessment, directions of modernization

• Introduction
• 1. The role of catering in modern conditions
• 1.1 Overview of the main points in the organization of catering
• 1.2 Classification of public catering establishments. Features of their activities
• 2. Technological equipment of the T.G.I. Friday "s: assessment, directions of modernization
• 2.1 Characteristics of the enterprise
• 2.2 Organization of supplies and warehouses of the restaurant-bar
• 2.3 The production structure of the restaurant-bar. Technical equipment of the restaurant
• 3. Recommendations for the modernization of technological equipment in a restaurant-bar
• 3.1 The main directions in the modernization of the production of a restaurant-bar and their implementation
• 3.2 Evaluation of the effectiveness of modernized projects
• Conclusion
• List of used literature
• Applications
• Introduction
• The technical equipment of public catering enterprises directly affects the quality of products, their reliability and safety.
• All culinary products must comply regulatory documents, be made from high-quality raw materials using technological processes that ensure the production of high-quality products and have a positive effect on human health.
• In conditions of fierce competition, in order to increase the competitiveness of enterprises, it is necessary to eliminate shortcomings and strictly monitor the quality of products.
• Of particular interest is the possibility of introducing into the practice of enterprises The international system quality ISO - 9000, aimed at preventing the marriage itself, and not its consequences.
• In recent years, a wide range of perfectly decorated dishes has revealed about 30% of products of low quality, sometimes even unsafe for human health. The federal law "On the quality and safety of food products" is called upon to radically change the current situation.
• Increasing production volumes and improving the quality of culinary products, especially for dietary, preventive and baby food it is possible only on the basis of the latest scientific developments, technical re-equipment of currently operating public catering enterprises, increasing the level of professionalism of workers, increasing the level of control and developing a quality management system.
• The quality management system, quality control are aimed at preventing the release of products that do not comply with regulatory documents. A complex approach in solving the problems of increasing the production of culinary products while improving the quality of products, it will provide the consumer with safe products from public catering enterprises.
• One of the most important areas of increasing the efficiency of modern business production is the creation of high technologies in the field of improving the quality of public catering. To the greatest extent these requirements are met by food production in the restaurant business.
• Russia's demand for modern catering facilities significantly exceeds this demand abroad.
• The need to increase the assortment and production volumes of domestic food products also led to a significant expansion of the equipment park for public catering enterprises. The steady growth of restaurants, cafes, fast food outlets speaks for itself.
• However, the quality of food does not always meet the regulatory documents. Disruptions are possible due to the supply of low-quality raw materials and poor operation of equipment, not up to the training or dishonesty of the personnel, without the proper initiative of the administration and other reasons. Thus, the quality of products in catering establishments is one of the most important aspects of the modern food industry.
• The development of modern technologies for the preparation of culinary products and the organization of production of various types of public catering enterprises with high quality services is impossible without high-tech machines. Assessment of the technical and technological equipment of enterprises is very relevant in modern conditions.
• The relevance of this project is confirmed high demand for the services of public catering enterprises, the need to improve the quality of these services with timely technological equipment of these enterprises.
• The purpose and objectives of the study.
• The purpose of this thesis there was an assessment of the technological equipment of the Friday "s restaurant-bar, promising directions for improving the quality, efficiency and safety of services provided in the field of public catering.
• To achieve the goal, the following tasks were set:
• § analysis of the current state of the technical and technological equipment of the restaurant, ensuring the quality and safety of the services provided in the field of public catering;
• § analysis and assessment of risk factors for situations at the facility, leading to a decrease in the quality of services provided.

Object of study

The object of the research is a restaurant-bar of the T.G.I. Friday "s.

Research methods

The verification of the main theoretical provisions was carried out on the basis of the T.G.I. Friday "s.

A comparative assessment of theoretical conclusions for all types of services of the T.G.I. Friday "s;

The technical and technological equipment of the restaurant-bar has been studied, all risk groups have been studied for the occurrence of violations;

Studied the regulatory and technical documentation of the enterprise;

Measures have been established to increase the technological equipment and quality of services, as well as the costs of their implementation.

restaurant bar modernization food

1. The role of public catering in modern conditions

1.1 Overview of the main points in the organization of catering

Scientific and technological progress in public catering is a complex dynamically developing process. It is associated with the formation of new knowledge and ideas, the technological assimilation of scientific technologies and the results of scientific research. The Institute of Nutrition of the Academy of Sciences of the Russian Federation is developing new types of raw materials, semi-finished products, additives, food products, and is engaged in the selection of new forms of organization of production in order to provide high-tech, modern industries.

Cooking has been available to mankind since time immemorial, and the development of professional cooking is associated with the emergence of out-of-home catering enterprises (taverns, taverns, etc.). It was in taverns and restaurants that professional cookery developed, based on folk cuisine, which differs in different localities. Catering specialists use national traditions and customs, reflect them in the assortment of dishes, methods of preparation, decoration and table setting, creatively develop and improve established traditions in relation to modern conditions, the level of development of technology and technology, new types of food raw materials and features of mass production of culinary products ...

A great influence on the acceleration of food production had the emergence industrial production sugar, the development of industrial animal husbandry, crop production, etc. However, as long as the processing of grown agricultural products was artisanal, artisanal and food production remained.

During the Great Patriotic War a significant part of enterprises in all branches of industry was destroyed, and after the war, reconstruction proceeded in parallel with their reconstruction. At the same time, the organization of catering for workers began to be introduced more widely in factories.

Public catering turned out to be in demand. Many new canteens and buffets, equipped with advanced technology, were organized.

In modern society, new types of food raw materials have required the introduction of new methods of processing, new culinary recipes based on a scientific approach to cooking technology. As a result, fast-frozen and canned raw materials processed on modern machines with sophisticated mechanical, thermal and refrigeration equipment have become more widely used at large catering enterprises.

In addition, now public catering in Russia is faced with the urgent task of improving the quality, expanding the range of prepared dishes, increasing the production of semi-finished products of a high degree of readiness, developing and introducing resource and energy saving technologies, improving the sanitary and hygienic conditions of production, safety measures, and gradually reducing the use of manual and heavy physical labor, both in basic and auxiliary operations. Attention is drawn to the organization of flexible, fairly quickly rebuilt operations, the creation and implementation of completely new dishes that meet the requirements of a balanced diet.

The production of food and culinary products is under the control of supervisory authorities, which ensures their safe consumption. All meals produced must be safe.

In industrialized countries, the quality and safety of food products is monitored by the HACCP system, often designated HACCP - "Hazard Analysis and Critical Control Points", i.e. "Hazard Analysis and Critical Control Points".

The HACCP voluntary certification system also operates in Russia on the basis of state standard GOST R 51705.1-2001 “Food quality management based on HACCP principles. General requirements".

GOST R ISO 22000 harmonized with the international standard ISO 22000 “Food safety management systems. Requirements for organizations participating in the food chain. ”GOST R 51705.1-2001 and GOST R ISO 22000 allow developing the HACCP system according to the most acceptable corporate option on the ground without deviating from the requirements of international standards for the management system and observing the international level.

These tasks are equally faced by canteens, cafes and restaurants. In particular, catering enterprises should carry out technical re-equipment on the basis of equipping workshops with the latest equipment, providing comprehensive processing of products and raw materials, increasing the range of produced dishes, including such products as seafood in the assortment, enriching dishes with necessary microelements, improving the quality of products and services provided, providing worthy representation of domestic enterprises in the line of international cooperation.

The socio-economic importance of public catering in Russia has been increasing in recent years. State of the art catering is significantly different from previous years of the Soviet era. The opening of the borders and the desire of the Russian Federation to join the WTO made it possible to significantly update the equipment park by means of samples of machines and mechanisms from countries with an established and developed food structure. Especially manifested in the fast food system.

Forms of customer service in public catering establishments are constantly improving and developing, flexibly adjusting depending on the types of catering facilities and their location. The types of services provided to consumers by public catering organizations are increasing all the time.

One of the main tasks at present is the purposeful creation of a civilized market for culinary products in the network of public catering enterprises that meet the needs of specific groups of the population:

People of different age groups;

People with different business, creative and other orientations;

People who are on vacation, both in the urban environment and outside the city;

People who are part of tourist groups;

Knowledge of the basics of classification and consumer properties of products of public catering enterprises, the ability to tactfully and competently assist the consumer in choosing food and drinks, to ensure the conditions necessary to maintain the quality of products in the process of delivering ordered dishes to the visitor, as well as the ability to fulfill the order quickly, efficiently and aesthetically, are necessary for the correct organization of customer service.

High-quality service is impossible without knowledge of the staff, depending on the responsibilities assigned, the basics professional ethics and etiquette, the production program, which includes the calculation of the number of visitors, the calculation of the number of dishes for the current period, the development of the menu and its correct presentation, the development of a cooking schedule by the hour, in order to exclude the storage and heating of dishes, the scheduling of the start of work of the chef's teams and etc. Compliance with the rules of labor protection and safety measures when working with mechanisms and tools is also included in the measures for organizing public catering.

The increase in production volumes entails a change in economic indicators.

Trade turnover.

The turnover and output of products in public catering is the main point in the organization of work. This is a quantitative indicator characterizing the volume of sales, which expresses the economic relations arising from the sale of their own products, purchased goods, and the provision of catering services. At the same time, the trade turnover has its own distinctive features associated with the presence of close interaction between the processes of production, sale and consumption of products.

The turnover of a catering enterprise consists of two main parts: the sale of products of its own production and the sale of purchased goods. The amount of turnover from the sale of products of own production and turnover from the sale of purchased goods forms the total turnover of public catering, that is, gross. Gross turnover characterizes the full volume of production and trading activities catering establishments. In relation to it, other indicators are planned and taken into account: production and circulation costs, labor costs, profits, etc. The turnover is planned and taken into account in retail prices, including the markup of public catering.

The role and importance of turnover as economic indicator are as follows:

Trade turnover is a volumetric indicator that characterizes the scale of the catering enterprise;

By the specific weight of the turnover of the catering enterprise, one can judge the share of the enterprise in the market;

Per capita trade turnover characterizes one of the aspects of the population's standard of living;

In relation to the turnover, indicators are taken into account, analyzed and planned that assess the efficiency of the enterprise (turnover, profitability, cost level, etc.).

Catering along with retail fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the population. This problem is solved, first of all, through the development of retail trade.

Organization of workplaces.

The next point can be considered the organization of jobs, labor discipline, payment and labor incentives. Wages and farm management are closely related to the organization of labor. For the successful solution of the tasks at hand, it is necessary to apply forms of remuneration that increase the material interest of each employee in achieving the best results of the work of the entire team, stimulating the growth of labor productivity and improving the quality of products.

The concept of remuneration in public catering enterprises is determined contract system the relationship of the employer-staff and the tariff system of payment, the presence of additional payments and allowances. Both individual and piece rates are encouraged. Separately and individually, remuneration and material incentives for executives are established.

The formation of the structure of remuneration and its form is especially influenced by labor productivity with a reduction in the norms of time. Reducing the time norms is possible through the use of various devices that reduce the labor intensity of the process, the use of the experience of the most qualified and responsible workers.

The ratio of productivity indices, number of employees, average wages, profit, net production, capital-labor ratio and other indicators regulate the structure of remuneration.

The implementation of the turnover plan and the dynamics of the main indicators of the production and economic activity of a public catering enterprise depend on three groups of factors:

1) from the availability of commodity resources, the correctness of their distribution and use;

2) from the availability of labor resources, the efficiency of using working time, labor productivity of public catering workers;

3) from the state, development and use of the material and technical base of the catering enterprise.

The main factor in the successful development of trade and the production of our own products is the provision and rational use of commodity resources.

Since the turnover is planned, taken into account and analyzed in sales prices, then all other indicators are included in the product balance in a similar assessment. The data on the food balance are studied as a whole for the catering enterprise, since there is no necessary information to compile it in terms of assortment.

The second factor in the successful development of trade and production of our own products is the availability of labor resources; the correctness of the establishment of the working regime; efficient use of working time; growth of labor productivity.

The level of labor productivity is influenced by changes in the structure of the network, since the output per worker is significantly higher in specialized catering enterprises, cookery stores, etc.

The influence of this factor on the level of labor productivity of workers in the organization of public catering can be measured by calculating the output per employee with and without taking into account changes in the structure of the network and comparing the indicators obtained.

The labor productivity of production workers can also be studied in the amount of products produced per worker (in dishes, in conventional dishes, kilograms, pieces, etc.). The production of auxiliary workers can be determined in natural units: grain cutters - in the amount of sliced ​​bread, for bread makers - in the amount of processed vegetables and potatoes, loaders - in the amount of processed cargo, etc.

Improving working conditions has a great impact on increasing labor productivity. So, when installing improved ventilation, labor productivity increases by 5-10%, correct lighting of premises - by 5-15%, and even by painting walls and other surrounding objects in the workplace in specially selected tones - by 2-4%.

All this should be studied and taken into account when identifying and calculating the reserves for increasing the productivity of public catering workers. The reserves must be substantiated by appropriate economic and technical calculations, data from the experience of other enterprises in the industry. Particular attention is paid to identifying and mobilizing predictive (prospective) reserves for increasing the productivity of workers, which are real and purposeful.

The state and use of the material and technical base of public catering have a great influence on the development of commodity circulation and the production of their own products.

In public catering, the efficiency of using production facilities largely depends on the capacity of the dining room and its use. The capacity of the dining hall depends on the number of seats in the hall, its opening hours and the average duration of customer service. To assess the efficiency of using the dining room, the following coefficients are determined: the use of its bandwidth (the ratio of the actual number of consumers served per working day to the maximum possible), the turnover of seats (dividing the number of consumers served per working day by the number of seats in the dining room) and the use of seats (the ratio of the number of consumers located at the tables to the total number of seats in the dining room). The latter factor is calculated to assess the use of seats during certain opening hours of the dining room.

The normal time for eating is 15-20 minutes, the optimal time for moving to the cafeteria and waiting in line is 10 minutes. According to the established standards, the duration of the vacation of lunches in canteens and buffets at industrial enterprises should not exceed 10 minutes, and at industrial enterprises with a continuous technological cycle - no more than 5 minutes. Consequently, if the consumer spends more than the time indicated above, then his service is considered ineffective and it is necessary to eliminate the causes that generate the waste of time of consumers.

Research shows that catering open type located in the central part of the city and on highways must work in at least two shifts. The lengthening of their working time gives a significant increase in trade turnover and in the production of their own products. However, before extending the operating time of the enterprise, it is necessary to carry out time-based observations of consumer flows and determine the revenue at individual hours, which will make it possible to economically justify the change in their operating time.

The analysis ends with the development of measures for the implementation of the identified reserves of increasing the efficiency of using the material and technical base of catering enterprises, and primarily through the introduction of scientific and technological progress achievements into practice. Thus, the installation of mechanized high-performance lines for the distribution of complex meals can increase labor productivity by 2.5-3 times and significantly reduce the time spent on lunch. Due to this factor, the turnover of seats in the dining room increases by 20-30% and the duration of the service time for consumers and for meals is reduced by 30-40%. At the same time, the productivity of workers and other consumers is increasing. The use of high-frequency devices for cooking, in comparison with conventional electric stoves, allows not only to speed up the cooking time, but also reduces energy consumption by 50-70%. In the process of calculating the reserves for increasing the efficiency of using the material and technical base of public catering, economic and technical calculations are made.

In a market economy, profit forms the basis for the economic development of an enterprise. Profit indicators become essential for evaluating production and financial activities enterprises as independent producers. Profit is the main indicator of the efficiency of the enterprise, the source of its life. The growth of profits creates the basis for self-financing of the enterprise, the implementation of expanded reproduction and the satisfaction of the social and material needs of the labor collective. At the expense of profit, the company's obligations to the budget, banks and other organizations are fulfilled. Several profit indicators are calculated.

The final financial result of the enterprise is the balance sheet profit (loss). Balance sheet profit is the sum of profit from the sale of products (works, services), profit (or loss) from other sales, income and expenses from non-sales transactions. The calculation of the balance sheet profit can be presented as follows:

PB = PR + PP + PVN,

where PB - balance sheet profit (loss);

ПР - profit (or loss) from the sale of products (works, services);

PP - the same from other sales;

PVN - income and expenses for out-of-sale operations.

Profit from the sale of products (works, services) is, as a rule, the largest part of the entire balance sheet profit of the enterprise. It is defined as the difference between the proceeds from the sale of products at the wholesale prices of the enterprise (excluding VAT) and its full cost. If the cost of production exceeds its value in wholesale prices, then the result of the production activity of the enterprise will be a loss. The calculation of profit from the sale of products can be presented in the form of a formula

PR = VD-W pr-NDS,

where VD is the gross income (proceeds) from the sale of products (works, services) at current wholesale prices;

Z pr - the cost of production and sales of products (full cost of production);

VAT is value added tax.

The gross income expresses the completion of the production cycle of the enterprise, the return of funds advanced for production in cash and the beginning of their new turnover. Gross income also characterizes financial results activities of the enterprise. At manufacturing enterprises, the proceeds are made up of the amounts received in payment for products, works, services to the company's accounts in bank institutions or directly to the company's cash desk. By trade and public catering enterprises, the gross income from the sale of goods is determined as the difference between the sale and purchase value of the goods sold.

Production costs (W pr) of products (works, services) sold include the full actual cost of products (works, services) sold, i.e. the cost of raw materials, labor costs of production workers, as well as overhead costs associated with the management and maintenance of production: for the maintenance of management personnel, rent, electricity, Maintenance and maintenance. Subtracting all these expenses from the proceeds from sales, we will receive a profit from the sale of products (works, services), i.e. profit from production activities.

Profit (loss) from other sales is the balance of profit (loss) from the sale of products (works, services) of auxiliary, auxiliary and service industries, not included in the volume of sales of the main marketable products... It also reflects the financial results of the sale of unnecessary and unused material values. They are defined as the difference between the selling (market) price of the property and the initial or residual value of the property, adjusted for the inflation index.

Income (expenses) from non-sales operations combine various receipts, expenses and losses not related to the sale of products.

Depending on which indicators are used in the calculations, several profitability indicators are distinguished. Their numerator is usually one of three values: profit from sales (PR), balance sheet profit (PB) or net profit (NP). The denominator is one of the following indicators: costs of manufacturing products sold, production assets, gross income, equity, etc.

Specifically, in this way, the following indicators are calculated.

The profitability of production is the ratio of the balance sheet profit to the average cost of production assets:

where is the average cost of production assets (fixed and circulating assets).

The indicator characterizes the amount of profit per ruble of the cost of production assets.

The profitability of the main activity is the ratio of profit from sales to the costs of manufacturing products (works, services):

This indicator allows you to judge how much profit each ruble of production costs gives.

Product profitability - the ratio of profit from product sales to revenue from sales as a whole (RP):

The value of R pr shows how much profit is given by each ruble of the cost of goods sold.

The profitability of individual products is the ratio of profit from the sale of a specific type of product to the proceeds from its sale:

In countries with market economies, to characterize the profitability of investments in activities of a particular type, the profitability is calculated equity capital(R s.c.) and the return on fixed (advanced) capital (R o.c.):

where is the average annual value of investments in assets (determined according to the data of the company's annual balance sheet);

The average annual cost of equity capital (also determined according to the company's annual balance sheet).

1.2 Classification of public catering establishments. Features of their activities

GOST R 50762 - 95 “Public catering. Classification of enterprises ”provides for the following types of catering establishments: restaurant, bar, cafe, canteen, snack bar.

In general, a public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) the organization of consumption. A restaurant is a public catering enterprise with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation. Bar is a public catering enterprise with a bar counter selling mixed, strong alcoholic, low alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

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

v range of products sold, their variety and complexity of manufacturing;

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

v methods of service;

v personnel qualifications;

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

v the range of services provided to consumers.

According to the level of service and the range of services provided, restaurants and bars are divided into three classes:

Ш top class;

Ш first class.

Classes must meet the following requirements:

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

"Top" class - the originality of the interior, the choice of services, comfort, a varied assortment of original, exquisite custom-made and branded dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails for bars;

"First" class is harmony, comfort and choice of services, a varied assortment of specialties and products and beverages of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, including custom-made and branded ones for bars.

Cafes, canteens and eateries are not subdivided into classes.

Restaurants are distinguished as follows.

By the range of products sold:

o with national cuisine,

o cuisine of foreign countries

By location:

b restaurant at the hotel,

at the station,

in the recreation area,

b restaurant car,

others.

The bars are different:

v The range of products sold,

v How drinks are prepared

l milk,

l beer,

b wine,

l coffee,

ь cocktail bar,

ь grill bar,

v Specificity of customer service

b variety show bar,

ь video bar,

b another.

The catering establishment must have a sign indicating its type, class, forms of organization of its activities, corporate name, legal entity, information about the mode of operation, about the services provided.

Table 1 - Requirements for the design of catering establishments (restaurants and bars)

The area norms for one place in the hall for various types of catering establishments must also comply with established requirements, in accordance with the national standard GOST R 50762-95.

For restaurants and bars, the area of ​​premises for one consumer place is at least 2.0 and 1.8 m, respectively, and the premises for consumers should include the following premises, depending on the class of the enterprise:

Table 2 - Composition of premises for consumers for restaurants and bars

Premises are required

Premises are optional

GOST R 50645-94 "Tourist and excursion services. Classification of hotels" in the requirements for hotels of various categories establishes the mandatory presence of a restaurant (or cafe) for 2 and 3-star hotels, and for hotels with more than 50 rooms, mandatory availability in 4 and 5-star hotels of several rooms for the provision of catering services in the restaurant, separate rooms and a banquet hall or several. A bar is required in hotels of 3 stars and above.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

In the Russian public catering market, all restaurants and bars in service adhere to the requirements of GOST R 50762-95

Table 3 - Requirements for methods of customer service, uniforms, shoes, music service for enterprises of various types and classes

+ *) Only bartenders are allowed in the bar.

+ **) Self-service is allowed in restaurants at hotels, airports, large department stores, as well as in cafes

+ ***) Uniforms without the company logo are allowed in restaurants and bars of the "first" class

2. Technological equipment of the T.G.I. Friday "s: assessment, directions of modernization

2.1 Characteristics of the enterprise

Organizational development history legal form enterprises

T.G.I. Friday "s is part of the Rostik Restaurants holding group.

The history of Rostik Group began with the founding of Rostik International in 1981. Today Rostik Group is a corporation whose enterprises are successfully doing business in Russia, the CIS countries and Europe.

Rostik Group manages the following business lines:

3 Rostik Restaurants holding: construction and development of restaurants and fast food outlets.

3 Group of companies "Focus": sale of photographic goods and the provision of photographic services.

3 Carlson Tourism company: tourism business.

3 Roservice company: production of semi-finished products, bakery and confectionery products.

3 A group of companies for real estate management.

Holding OJSC Rostik Restaurants is restaurants of various formats and concepts with a high level of service, offering guests a quality product at affordable prices.

The nominal owner of the company is Rig Restaurants Limited (Cyprus). The actual owner is Rostislav Ordovsky-Tanaevsky Blanco, who has Russian roots. In May 2007, the company conducted an IPO, placing 26% of its shares on the market and earning $ 100 million for them. The company's capitalization following the results of the placement amounted to $ 384 million. The president of the company is Laurie Ann Daytner.

Characteristics of the restaurant "TGI Friday" s "company

Restaurant-Bar Friday "s is a catering establishment where visitors are served at the bar counter, combined with service in the hall at the tables.

Beautiful emblems of the holding and the restaurant are visible in colorful booklets, restaurant menus, at the entrance to the restaurant, napkins, tablecloths and other little things.

T.G.I. Friday "s is an international chain of American restaurants with more than 900 restaurants in more than 55 countries. The first Friday" s was opened in Moscow in 1997, and today there are 11 of them.

The name of the restaurant comes from the English phrase “Thank God It” s Friday, which translates as “Thank God, today is Friday.” And Friday means that you can forget about work, relax and unwind in a pleasant company.

The restaurant is located on the territory of the Panorama shopping center, there is also a business center nearby, which guarantees a constantly full hall. Throughout the day, it is visited by both guests of the shopping center who want to relax or, on the contrary, to cheer up after shopping, as well as employees of the center, especially at lunchtime. The premises of the entire restaurant are divided into the Front of the House: a hall, a bar, a toilet room for visitors, a cash desk, a reception desk and a Back of the House: a kitchen, a storage room, a bathroom for staff, an administration office.

The restaurant hall has 150 seats and is divided into a smoking and non-smoking area. The bar has 15 seats.

All T.G.I. Friday "s strictly adhere to brand standards and are distinguished by a high class of architectural and artistic design. commercial premises, sophistication of the interior and technical equipment, comfort. The style of Friday's interiors is very recognizable: red and white awnings, wooden furniture, lamps from Tiffany, a bar with brass footrests. The restaurant-bar is equipped with high-quality metal and porcelain dishes, sets of cutlery for various snacks and dishes. When serving banquets and techniques that are carried out in the headlights, branded porcelain and crystal dishes, cupronickel devices are used.

Friday "s is famous for its collection of antiques and curiosities that are collected all over the world. And in every restaurant there is a bell that rings whenever guests leave a tip.

Special requirements are imposed on the personnel as well. The bar staff is highly qualified, and the motto of the establishment is "Eternal Friday", which means that the atmosphere should be friendly and relaxed. Therefore, the restaurant-bar Friday "s try to recruit young, energetic girls and boys who should communicate with guests at ease, joke, sing songs, but at the same time be polite and tactful. Waiters wear striped shirts and funny hats.

The rest of the visitors is organized. You can listen to music and concerts performed by artists and ensembles, play billiards. The restaurant's repertoire includes blues, ethnic motives (samba, maracatu, flamenco), fashionable songs by western performers.

As an additional service for guests, we organize taking orders for calling a taxi.

The technology of serving guests in a restaurant

The restaurant starts its work at 10 o'clock and ends at 24.00. But the staff starts their work at 9 o'clock in order to have time to prepare the kitchen and sales rooms for receiving guests. The shift employs 14 people: 2 cooks, 2 assistant cooks, sous-chef or chef, 2 dishwashers, 1 manager, cashier, 1 bar employee, 4 waiters. The target audience restaurant - young people, as well as middle-aged men and women. The restaurant is located on the street. Garibaldi 23.

Friday "s introduced the whole world to American cuisine. Specialties of T.G.I. Friday" s are "Jack Daniels Grilled" salmon, beef steak or pork ribs; Friday's burger with bacon and colby cheese; Mexican fajitas with beef, chicken or shrimp; quesadia and, of course, stuffed potatoes, first cooked here and became the national American dish. In addition, the restaurant offers a variety of salads, soups, Italian pasta, seafood dishes and desserts. The restaurant has special additional menus (breakfast, business lunch). All dishes are striking in their gigantic size.

A huge selection of drinks is a special pride of the restaurant. Here you will be offered soft drinks, frozen drinks, 300 types of non-alcoholic and alcoholic cocktails, 6 varieties draft beer, a decent selection of wines and spirits. In addition, the menu of the bar includes wines, wine drinks, wine mixtures - mulled wine, punch, punch, as well as non-alcoholic drinks - juices, mineral and fruit water. Visitors are offered easy-to-prepare snacks, sandwiches with various gastronomic products, and from purchased goods pistachios, fried almonds, salted peanuts and pastries.

In general, American cuisine has no clear definition. Starting with the traditions of English cuisine of the 17th and 18th centuries, mixed with some culinary traditions of the American Indians (corn and sweet potato dishes, maple syrup, etc.), it has changed significantly over the past three centuries, becoming a synthesis of culinary traditions around the world. combining cuisines of different cultures imported by immigrants. Thus, American cuisine recipes were formed under the influence of the national cuisine of the first settlers, primarily English, as well as Indian (local), Spanish, German, French, Italian, Slavic, Chinese, etc. Great importance for the creation of cooking recipes in American families have a climate, conditions of different regions of America. Salads are ubiquitous: from the simplest (for example, fresh cucumbers or tomatoes) to multicomponent vegetable-based branded mixtures. Typical southern states are fried chicken, country-fried steak, barbecued pork, cornmeal pancakes and bread, she-crab soup, and Maryland cutlets crab cakes) of them. In the states of New England, corned beef boiled with vegetables (boiled dinner), fish dishes, lobster, and clam chowder are traditional. Table decorations in the Midwest are charcoal-grilled beef steak, baked potatoes, and chocolate cake. Italian immigration (deep Chicago pizza, fried ravioli in St. Louis, etc.) strongly influenced Midwestern cuisine. The southwest of the country is dominated by a fusion of Mexican and American cuisines, the so-called tex-mex, which is characterized by fajitas, tacos, burritos, chile con carne, stuffed bell peppers and other Tex-Mexican dishes.

Ice is widely used in the diet of Americans. An ice jug is a common attribute of a restaurant service. Iced tea (ices tea) is popular. Beer is usually served cold in a chilled mug.

In American cuisine, rice is often used as a side dish, and many spices are used in cooking: garlic powder, several types of pepper, cloves, nutmeg, oregano, cinnamon, ginger, bay leaf, cumin, dill, vanilla, onion powder, etc., peanut butter.

The seafood menu in America is exceptionally varied.

In addition, modern American food is characterized by an extremely wide distribution of convenience foods, fast food restaurants, ethnic restaurants, which also makes it difficult to characterize American cuisine.

Taking into account all the tendencies of the population's nutrition, the Friday "s restaurant offers its visitors dishes that are most familiar in the area with piquant features and secrets of their preparation by high-class chefs.

2.2 Organization of supplies and warehouses of the restaurant-bar

The organization of the supply of the restaurant with products and materials is entrusted to a procurement specialist, who often combines the duties of a commodity expert who knows the specifics of commodity management of food products, their quality characteristics, conditions and shelf life. Products are sourced from various sources. The main sources of food are local manufacturers, the delivery is carried out in accordance with the concluded supply contracts. The rest of the products are purchased at wholesale depots and city markets at negotiated prices for cash. Some of the goods are imported.

The organization of the work of the warehouse is as follows. Raw materials supplied to the catering enterprise are stored in warehouses. Warehouse facilities perform the following functions:

- creation and maintenance at a certain level of stocks of raw materials, products and materials;

Careful acceptance of goods and containers from suppliers in terms of quantity and quality;

Creation of conditions for storing raw materials and purchased goods in accordance with the recommended regimes;

Acquisition, selection, supply of raw materials and goods to production workshops;

To receive cargo, warehouse premises must be equipped with a loading platform with a height of 1.1 m, a width of 3 m, and a length of at least 3 m. small businesses only an unloading platform is provided. The minimum permissible length of the unloading ramp in large enterprises should be at least 12 m, which allows the simultaneous unloading of four vehicles.

The equipment of storage facilities depends on the type and capacity of the hall, the standards of commodity stocks, the amount of work for the acceptance, storage and release of products. The warehouse is equipped with racks and items for placing and storing food, weighing devices, refrigeration, lifting, transport and other equipment. Pantries for storing dry products should be dry, well-ventilated and equipped with the required number of shelves, chests, racks and cabinets. The bottom of cabinets, chests, racks and shelves should be at least 15 cm from the floor. Packaged products are stored on racks or slats, also located at a height of 15 cm from the floor. The distance between the wall and the food should be at least 20 cm. In pantries, it is necessary to maintain a constant temperature and humidity of the air, since temperature drops lead to the formation of condensation, dampness, and moldy food.

Flour and cereals are stored in chests or bags on shelves, pasta - in boxes. When stored for more than two weeks, the bags are repositioned to prevent caking and warming the flour.

Sugar is stored in bags or chests with a lid, salt in chests. These foods should be stored away from strongly smelling and damp foods. Coffee and tea are kept separate, also insulating them from odoriferous foods.

For storing potatoes and vegetables, use basements with artificial lighting (at an air temperature of 2 - 5 ° C and a humidity of 80 - 90%), where they are in the bins with a layer not higher than 1.5 m or in boxes. Pickled cucumbers are stored in barrels, sauerkraut - in barrels under pressure, berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, on grates. Barrels with salted and pickled mushrooms should be placed in a room with a temperature of 1 - 3 ° C, laid sideways on wooden slats. In warehouses, such optimal storage conditions are created in which the quality of the products (smell, appearance, color, taste and consistency) does not deteriorate.

The storage of the main raw materials in warehouses is characterized by short duration, therefore, there are premises for storing the daily stock of raw materials in work in progress (remnants of raw materials discharged for production, but unused raw materials; semi-finished products; manufactured but unsold products), located in close proximity to the production workshops. The storage time of raw materials in the warehouse of an enterprise depends on its type, location, distance from the main food bases, climatic conditions of the area.

Table 4 - Shelf life of products, days

It is especially important to follow the rules for storing perishable products: meat, fish, cottage cheese, vegetable semi-finished products, dairy products, culinary products, confectionery products with cream, products from by-products. Storage of these products is allowed only if the temperature regime is observed from - 4 to +6 ° С.

Meat and meat products are stored in refrigerated chambers. The meat is hung on hooks or placed on racks. The frozen meat is stored in a pile covered with a tarp to keep it cold. If the meat is stored frozen (or chilled) on ice, then it is laid out in one row on a clean oilcloth or wooden racks. Shelf life in refrigerated chambers at a temperature of 0 ° C - up to 5 days, in glaciers - up to 2 days.

It is forbidden to store raw meat or fish together with products that will not be heat-treated (butter, sour cream, mayonnaise, fruits, etc.).

Frozen and chilled poultry are stored in containers in which they came from suppliers. The shelf life is the same as for meat. By-products are sorted by type and stored separately in boxes installed in specially designated areas of the pantry. Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored suspended on tinned hooks in refrigerated chambers for up to 20 days.

Cooked sausages are stored suspended on hooks. The term of sale of cooked sausages and with the addition of offal is no more than 48 hours (in the absence of refrigeration chambers, the reception and storage of such sausages is not allowed). The shelf life of liver sausages and brawn is no more than 12 hours (in the absence of refrigeration chambers, their acceptance, storage, sales are not allowed). For meat sausages, the period of sale in the presence of cold is no more than 48 hours (in the absence of refrigerating chambers, storage and sale are not allowed).

Fish, chilled large, are stored in refrigerators for up to 2 days. Frozen fish - in the supplier's container, in which it was received (in baskets, barrels or boxes). The shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerated chambers with temperatures up to 2 ° С - up to 3 days. In glaciers, chilled and frozen fish is stored in baskets or boxes, always shifting it with crushed ice. Live fish (at specialized enterprises) is stored in stationary aquariums. Large smoked fish (sturgeon) are stored on shelves or suspended on tinned hooks in a refrigerator.

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Agro-industrial complex news 06.02.2017 1054

A source: Ministry Agriculture and food of the Ryazan region

At the leading enterprises of the food and processing industry in the region, work continues on the reconstruction and technical re-equipment of production.

V LLC Agromolkombinat "Ryazansky" in 2016, an automatic filling and packaging line (Czech Republic) was installed for filling and packing loose cottage cheese in bags with a capacity of 420 kg / h, work is underway to automate existing production, introduce modern technologies for water purification for technological purposes, modernize the boiler room, compressor room. At the production facilities of LLC Agromolkombinat Ryazansky, the Finnish dairy company Valio in October 2016 placed an order for the production of ultra-pasteurized cream for whipping with a fat content of 36%, which is used in the confectionery, bakery industry and catering.

In 2016 in the village. Tarnovo, Shilovsky district, the construction of a new workshop for the production of long-term storage ultra-pasteurized milk was completed with the installation of a technological line with a capacity of 70 tons of finished product per day. Warehouses for storing finished products were expanded, a warehouse for storing supplies and packaging materials with an area of ​​720 m² was built, capacities for engineering loads were increased.

In 2016 at the dairy in LLC "Vakinskoe Agro" Rybnovsky district, the newly introduced capacities for the production of milk and cream in PET bottles were mastered. The technology for the production of pasteurized milk and cream was developed. Also in 2016, work was continued on the implementation of the second stage of the prospects for the development of the dairy plant - an increase in milk processing up to 120 tons per day.

Trade and production complex "Synergy" implemented in July 2016 the investment project "Construction of a deboning shop, packaging and warehouses for storing meat products" with a volume of 9000 tons of semi-finished products / year. As a result of the implementation of the above-mentioned project, the enterprise created new deboning, packing, packaging shops, installed a refrigerator expedition for storing meat products with various temperature regimes with a capacity of more than 250 tons of simultaneous storage. Production workshops are equipped with high-tech equipment imported and Russian production... The operated equipment allows the production of 50 tons of finished products per day. This production has mastered a new range of products - pork and beef in cuts, as well as products in marinade.

In the first half of 2016, in the Ryazhsky district, the slaughter station of IP Timakova G.A. was put into operation. with a capacity of 0.40 thousand tons per year.

JSC "Ryazankhleb" continued modernization with automation production processes... The second line for the production of small-piece products was launched. The vehicle fleet was renewed, a methane filling complex (produced in Argentina) was purchased. Today, the company, keeping the traditional recipe of basic products (Nareznoy, Borodinsky, Darnitsky loaf), is developing its assortment line, focusing on the trend towards a shift in demand towards a variety of tastes and healthy food (Buckwheat buns, 8 cereals) ...

JSC "Novomichurinsky bakery" in 2016 increased the production of long-term storage products by 25%.

LLC RUDO-SOFT DRINKS in 2016, a new line of non-carbonated soft drinks based on oat flour with the addition of natural fruits, berries, and Jerusalem artichoke syrup was developed. The assortment range of fruit and cereal desserts without sugar with the addition of Jerusalem artichoke syrup and various fillings has been expanded.

The region is developing the capacities of implemented investment projects in LLC "ASTON Starch - Products" for the production of starch products and Ryazanzernoproduct JSC- a large flour mill.

Ryazanzernoprodukt JSC is expanding the range of packaged bakery flour with various quality characteristics. At the beginning of 2016, the production of 6 varieties of flour with a new packaging design was launched, including two types of products: special grinding flour for batter and self-rising.

Thanks to this systematic work on the modernization of production, food and processing industry enterprises of the region increased the production and sales of their products by 1.4 billion rubles compared to 2015, reaching a total of 44.1 billion rubles.