Manufacturing Practice Report

according to the professional module PM 07. "Performing work in one or more professions of workers, positions of employees"

(by profession 16675 Chef)

Specialty: 260807 Food service technology

Explanatory note.

The purpose of the internship- consolidation of theoretical knowledge gained in the course of training in professional module 07.

Execution of work in one or several professions of workers, positions of employees (by profession 16675 Chef); mastering production skills in a catering enterprise

The main tasks of the practice:
- get acquainted with the production processes at the catering enterprise as a whole and at individual production sites;
- to master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products;
- familiarize yourself with the rules of safety, sanitation and personal hygiene of employees of the catering establishment

1. General characteristics of a public catering enterprise ……………………
2. Organization of work of warehouse facilities at the enterprise …………………….
3. Production of semi-finished products and finished products ……………………………
3.1. Technological process for the production of semi-finished products and organization of work of blank sections …………………………………………………….
3.2. Organization of the technological process and preparation of dishes in the precooking area .............................................................
4. Organization of visitor services …………………………………………

MINISTRY OF EDUCATION OF THE REPUBLIC OF KOMI

KOMI REPUBLICA JÖZÖS VELÖDAN MINISTRY

STATE PROFESSIONAL EDUCATIONAL INSTITUTION

"SYKTYVKAR TRADING AND TECHNOLOGICAL TECHNOLOGY"

"VUZASÖMÖ YES TECHNOLOGYÖ VELÖDAN SYKTYVKARSA TECHNIKUM"

UJSIKASÖ VELÖDAN KANMU ESTABLISHMENT

Manufacturing Practice Report

according to the professional module PM 07. "Performing work in one or more professions of workers, positions of employees"

(by profession 16675 Chef)

Specialty: 260807 Food service technology

Completed: student of group TOP-31,

Checked by: N.R. Ulanova

G. Syktyvkar

Introduction ………………………………………………………………………………

General characteristics of the catering establishment ……………………

Organization of warehouse operations at the enterprise …………………….

Production of semi-finished products and finished products ……………………………

Technological process for the production of semi-finished products and organization of work of blank sections …………………………………………………….

Organization of the technological process and preparation of dishes in the precooking area .............................................................

Organization of visitor services …………………………………………

Conclusion………………………………………………………………………….

INTRODUCTION

A cafe is a public catering enterprise intended for organizing consumer recreation. The range of products sold in comparison with the restaurant is limited. Sells branded, customized dishes, flour confectionery, drinks, purchased goods. Dishes are mostly of simple preparation, an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

In accordance with GOST R 50762 - 2007 “Catering services. Classification of public catering establishments "cafes are distinguished:

for the range of products sold - cafes - ice cream, cafes - confectionery, cafes - dairy;

by the contingent of consumers - a youth cafe, a children's cafe;

by the method of service - self-service, waiter service.

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

Most of the cafes are in the public domain of the second category and operate on a self-service basis. Their trading rooms are equipped with tables for two and four, at which they eat while sitting; or high round, triangular tables, at which they eat while standing.

A waiter-service cafe in its menu has specialty, bespoke dishes, but mostly fast food.

In cafes of the highest and first categories, as well as in evening and youth cafes, waiters serve visitors. Corresponding alcoholic beverages are sold here.

Composing a menu for a cafe begins with hot drinks, followed by cold drinks, flour confectionery, hot dishes, cold dishes.

The cafe is intended for the recreation of visitors, therefore, it is of great importance to decorate the trading floor with decorative elements, under lighting, and a color scheme. Furniture is used standard lightweight designs, tables must have a polyester coating. From tableware, metal is used of stainless steel, porcelain, earthenware, glass.

This paper examines the organization of the technological process for the preparation of culinary products and customer service in the cafe "Vitamin".

The purpose of the internship is to consolidate the theoretical knowledge gained in the course of training in the professional module 07. Performing work in one or several professions of workers, positions of employees (by profession 16675 Chef); mastering production skills at the Vitamin cafe catering enterprise.

The main tasks of the practice:

To get acquainted with the production processes at the Vitamin cafe enterprise as a whole and at individual production sites;

To master the technology of production of semi-finished products of various degrees of readiness, various dishes, drinks, culinary products in the Vitamin cafe;

Examine technological equipment, inventory and tools at a catering enterprise;

To get acquainted with the rules of safety, sanitation and personal hygiene of employees of the catering enterprise;

To develop proposals aimed at improving the technological process, improving the quality of culinary products, expanding the assortment in the Vitamin cafe.

1.GENERAL CHARACTERISTIC OF PUBLIC CATERING FACTORY

Type of enterprise: open-air cafe.

By the nature of the organization of production: the enterprise cafe "Vitamin" refers to enterprises with a complete technological process of processing products, starting with the receipt and storage of raw materials and ending with the sale of finished products.

The address of the enterprise: Yuzhnouralsk, Energetikov, 29. This enterprise has a sign indicating its type, name, purpose, information about the operating mode and more.

Affiliation to the department: public catering.

Feeding contingent: residents of the city.

Opening hours: daily from 9:00 to 18:00, in summer from 9:00 to 21:00

Number of seats in the trading floor: 60 seats.

Average number of visitors per day: about 40 people.

VITAMIN Company, full name: "VITAMIN", LIMITED LIABILITY COMPANY, registered on March 31, 1992. Cafe "Vitamin" was founded in 2009. The cafe is registered as a small business enterprise for an individual entrepreneur T.V. Sotnikova.

Cafe services: organization of consumption and implementation of custom-made dishes of simple preparation, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, pastry culinary products, sweet dishes; weddings, anniversaries, family dinners, memorial dinners.

The basis of the layout: rational placement of all premises in accordance with building codes and rules for designing a cafe; the premises for visitors include a trading floor, a lobby; the hall meets the requirements modern design, its arrangement is designed to provide visitors with maximum comfort. Lighting and color play a role in creating a good impression of a given establishment. Plastic materials in pastel colors were used in the interior decoration of the hall.

2. ORGANIZATION OF WAREHOUSE WORK AT THE ENTERPRISE

Raw materials arriving at the enterprise are sent to warehouses, where they are stored for a short time. One part of the warehouse consists of refrigerated chambers for perishable products (meat, fish, poultry, dairy products, fats, etc.); another - from uncooled pantries for dry products (flour, cereals, sugar, etc.); the third - from special premises for storing potatoes and other vegetables; there is also a warehouse for storing containers and inventory. Products in warehouses are stored in containers on pods and racks within acceptable periods in accordance with sanitary rules.

When storing products, the commodity neighborhood is strictly observed. The release of products from the warehouse for production is carried out in accordance with the established schedule, on the basis of invoice requirements. All incoming products have certificates and quality certificates.

Since the Vitamin cafe is a small catering enterprise, it is allowed to store perishable food in a common chamber, but the storage areas for meat, fish and dairy products are delimited with special racks, shelves that can be easily washed and processed. All products in the common refrigerator compartment are stored in a closed container.

A chest is used to store potatoes and vegetables. Meat and meat products are stored in a refrigerator.

Frozen and chilled poultry are stored in containers in which they came from suppliers. The shelf life is the same as for meat.

Chilled by-products can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored in refrigerated chambers for up to 20 days.

The term of sale of cooked sausages and with the addition of offal is no more than 48 hours. For meat sausages, the term 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).

Chilled large fish is stored in refrigerators for up to 2 days, frozen fish - in the container in which it was received (in baskets, barrels or boxes). The shelf life of frozen fish in refrigerated chambers with a temperature of up to 2 ° C is up to 3 days.

Dairy products are stored at temperatures from 0 to 8 ° C and relative humidity from 80 to 85%. Butter is stored in a container or in bars, wrapped in parchment and laid out on clean shelves (separate from cheese and other smelly products). Shelf life in refrigerated chambers - up to 10 days, in glaciers - up to 5 days.

Eggs are stored in containers or on trays at 2 ° C.

3. PRODUCTION OF SEMI-FINISHED AND FINISHED PRODUCTS

3.1. TECHNOLOGICAL PROCESS OF PRODUCTION OF SEMI-FINISHED PRODUCTS AND ORGANIZATION OF WORK OF BILLING AREAS

In this enterprise with an average trading floor capacity, the processing of meat, poultry and offal and fish is concentrated in one workshop, as is the processing of all vegetables. The enterprise has a shop-free structure: separate workplaces for the preparation of semi-finished products are allocated in the kitchen.

This cafe operates on semi-finished products, is supplied with natural, breaded and minced meat semi-finished products.

To prepare natural semi-finished products, meat is cut into portioned pieces without any additional processing. Breaded semi-finished products, unlike natural ones, after cutting into portions, are slightly beaten to loosen the meat and breaded in breadcrumbs. For the preparation of minced semi-finished products, minced meat is used, to which spices and bread are added. The enterprise is supplied with semi-finished products from the store "Vitamin", "Ariant", "Ravis". Production tables are also used for cutting portioned and small-piece semi-finished products. Slicing, beating and breading of portioned semi-finished products is performed on production tables, where cutting boards, baking sheets and trays are placed, and on the table there is a small box for spices and dial scales.

In front of the table, on the wall, they hang out technological maps, norms for meat waste and the output of semi-finished products. Prepared semi-finished products are placed in a refrigerator using trays.

For the preparation of semi-finished products from minced meat, a cook's workplace is equipped, taking into account the performance of operations for the preparation of minced meat, dosage, molding of semi-finished products: trays with cutlet mass and breading, containers for soaking bread, a meat grinder are installed.

A separate technological section is also provided for processing vegetables. In this cafe, several technological processes are carried out in parallel. Separate workplaces were organized for the processing of potatoes, as well as root crops, cabbage, herbs, onions.

In the organization of workplaces at this site, the sequence of all operations of the technological process is ensured. So, a worker engaged in potato processing first rinses the potatoes, then subjects them to mechanical cleaning and then to additional cleaning. For sorting (sizing) tubers by quality and size, sizing machines are used, which makes it possible to reduce waste during machine cleaning of potatoes and root crops.

The bulkhead and cleaning of vegetables is performed on production tables. The top leaf is removed from the white cabbage, which, together with stumps and other waste, is poured into a container intended for this purpose. At the workplace to the left of the worker there are vegetables intended for processing and cleaning, to the right - containers for peeled vegetables. If the vegetables need to be rinsed after cleaning, then baths with a plug-in mesh, large colanders and other equipment are used for this purpose. When peeling onions, the blade of a knife for peeling and shredding onions is moistened with a stream of running water. Peeled and washed vegetables are cut into strips, sticks, cubes in vegetable cutting machines or by hand. Vegetables are also processed manually in cases where it is necessary to cut them in the form of barrels, pears, etc.; use the medium and small knives of the chef's troika. To obtain balls and nuts from peeled potatoes and root crops, special notches are used.

The washed and cleaned greens are processed at a special workstation - a table, to the left of which there is a tray with herbs.

A special line is organized for the preparation of cold dishes and snacks, sandwiches, sweet dishes, cold soups. Cold dishes, snacks, salads are prepared just before the release to consumers. At the same time, the demand for finished products is strictly taken into account. The technological conditions of production require equipping this area with a refrigerator.

The design of cold dishes and snacks, giving them an attractive appearance depends on the combination of colors of the products, their skillful cutting, and the arrangement of the dish components.

In the cafe, from sweet dishes, jellies, mousses, compotes, canned and fresh fruits, ice cream with fruits and jam, whipped cream, as well as milkshakes, etc. are sold. Tools and accessories are used for their manufacture: juicers, trays, molds, blade-knives , devices for laying out dishes, tongs. At the workplace of a chef preparing sweet dishes, there is a production table, scales, various dishes, a device for wiping fruits, berries, whipping mousses, creams, sambucs.

There is a clear distinction between the production of dishes from raw and boiled vegetables, as well as from meat and fish. This applies primarily to such processes as cutting raw and boiled vegetables; combination of components of salads, vinaigrettes; whipping mousse, sambuca, sour cream; portioning of cold meals and snacks, cold soups, sweet foods and cold drinks.

For slicing bread, butter and gastronomic products into portions, use a machine for slicing cheese, sausage, ham. Sliced food is stored in refrigerated cabinets.

Mechanical culinary processing of raw materials and preparation of semi-finished products

Primary processing of vegetables

The processing of potatoes and root crops consists of following operations: sorting - washing - cleaning - additional cleaning (tubers) - cutting. Cabbage processing: sorting - removing - rinsing from caterpillars - letting water drain - slicing.

In onions, the bottom and neck are removed, dry scales are removed, washed cold water... Slicing onions: rings, half rings, wedges, crumbs.

Cabbage processing:

white cabbage - remove the top and contaminated leaves. If there are caterpillars, then the cabbage is kept in cold, salty, acidified water, then allowed to drain.

colored - processed like white cabbage and separated into inflorescences.

Processing of greenery: remove rotten and dried leaves, wash, dry.

Salted, pickled mushrooms are poured off the brine, sorted by size, if salted ones are washed with warm water, sour cold ones.

Table 1

Assortment of processed vegetable semi-finished products

Type of raw material	Semifinished	Special purpose
Potato	Raw peeled potatoes	Soups, salads, side dishes.
	Raw peeled carrots	Soups, salads.
Onion	Peeled onions	Soups, salads.
	Fresh stripped white cabbage	Soups, salads.
	Peeled beets	Soups, salads.
	Fresh peeled cucumbers
Sweet pepper)	Peeled fresh peppers

Primary fish processing

Processing of fish with a bone skeleton consists of: cleaning from scales - removing the head - removing fins - gutting - washing - preparing semi-finished products.

Butchering the whole fish with the head: thawing, removing scales, removing fins, removing entrails.

Cutting fish layered: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, plating.

Cutting fish into fillets with skin without bones: thawing, removal of scales, removal of fins, tail, removal of the head, gutting, removal of the spine, preparation of a semi-finished product.

Cutting fish into clean fillets: thawing, removal of scales, removal of fins, tail, removal of the head, evisceration, removal of the spine, removal of skin, preparation of a semi-finished product.

Primary processing of meat, poultry

Mechanical processing of meat: defrosting, cleaning from dirt and brands, washing with warm water, washing with cold water, drying, cutting carcasses into parts, deboning, trimming, cleaning large-sized semi-finished products, preparation of semi-finished products for heat treatment (portioned, small-sized, chopped).

Preparation of chopped natural mass from meat: meat, bacon, onion, pass through a meat grinder, add salt, pepper, egg, mix, beat off, make semi-finished products. Beefsteaks, schnitzels, cutlets, kebabs are prepared from natural chopped mass.

Poultry processing: defrost, singe, remove the head, neck, legs, wings, gut, wash, dry.

Preparation of carcasses for heat treatment: dressings:

- "in the pocket" - on the belly of the carcass, skin incisions are made and the legs are inserted into them, covering the neck opening with the skin from the neck.

- "in a muff" - an incision is made on the skin between the pulp and tendons and the leg is inserted into the leg.

table 2

Assortment of processed semi-finished products from fish, meat, poultry

Type of raw material	Semi-finished products	Special purpose
Meat of beef, pork	Large-sized, portioned, small-sized semi-finished products, natural chopped mass, cutlet mass.	Cutlets, chops, natural chopped steak, frying, beef stroganoff, goulash, soup.
Fish, frozen	Fish fillet with skin and bones, skin without bones, clean fillet	Fish balls, fish in batter, baked fish
Chickens, chilled hams	Chicken fillet	Fried poultry, soup, chicken cutlets.
Frozen liver	Processed liver	Liver pancakes.

3.2. ORGANIZATION OF THE TECHNOLOGICAL PROCESS AND COOKING OF DISHES IN THE TREATMENT AREA

The kitchen also carries out heat treatment of products and semi-finished products, boil broths, prepare soups, sauces, side dishes, second courses, bake pastry culinary products - pies, pies, etc., used as a side dish for first courses, and also perform heat treatment of products. for cold and sweet dishes. Prepared semi-finished products in the processing areas of vegetables, meat, poultry, fish are subjected to heat treatment.

The main types of equipment: stove, oven, deep fryer, refrigerated cabinets, as well as production tables and racks.

A separate section for the production of flour products has been allocated. For the preparation of dough products, a production table is installed. At the workplace there are wooden rolling pins, as well as various devices that facilitate rolling the dough.

Vegetables for the preparation of filling soups are sautéed in saucepans, and in small quantities.

The sequence of operations when cooking soups is as follows: cooking broths (on the stove), straining them, cooking meat and poultry, preparing food - components of dishes, stewing beets (for borscht), sautéing vegetables and tomato puree in saucepans. Stewed beets and sauteed vegetables are stored in refrigerated cabinets and used as orders from visitors arrive.

The temperature of the first courses sold to consumers must be at least 75 ° C.

4. ORGANIZATION OF VISITOR SERVICE

There is a bar in the cafe on the trading floor, where the sale of purchased goods and wine and vodka products is carried out, provided by qualified service personnel in conditions increased level comfort combined with the organization of leisure.

The speed, clarity, culture of service in a restaurant largely depends on the correct organization of work, the work schedule of the waiters.

The company uses an individual service method, in which all functions from accepting an order to settling with a visitor are performed by one waiter who serves 3-4 tables at the same time. The waiter begins his working day with the arrangement and setting of tables in the trading floor.

The completion of the preparation for service is the pre-setting of the tables, which creates an atmosphere of hospitality, complements the interior of the cafe and contributes to faster service to visitors.

When setting tables, the following sequence is observed: first, plates are placed on the tables, then cutlery is placed, glassware is placed. Finish the serving with napkins and spice cutlery and ashtrays.

Pre-serving includes only items that are necessary in all cases: a pie plate, a snack plate, cutlery or snacks, a napkin, a device for spices, a wine glass. After placing on all tables, they begin to lay out the devices, laying them on a tray covered with a napkin.

The basis of a waiter's work activity is communication with visitors.

Orders should be accepted as soon as visitors have made a selection. The waiter must be on the alert and not miss the signs indicating the readiness of visitors to place an order. You can't keep them waiting. Begin to take the order from the guest sitting on right hand from the host of the feast, and move from guest to guest counterclockwise. Last but not least, the order is taken from the owner of the table. After accepting the order, guests should repeat it to make sure it was recorded correctly.

In order to fulfill the orders of visitors as quickly and accurately as possible, as well as to avoid confusion in the ordered dishes, the waiter must write down the information. After accepting the order, the waiter must inform the kitchen which dishes should be prepared (taking into account any special wishes, if any), then track which of the guests what to serve in accordance with their order, and issue an invoice in such a way that it is clearly visible what has been ordered and how much does it cost.

Correction of table setting. This means adding pre-serving according to the guest's order. This procedure is carried out after the order has been accepted and sent to the kitchen. Table setting is complemented with cutlery and crockery up to the main course.

First, the waiter prepares the cutlery for each dish for each guest right down to the main course. Then he begins to lay out the cutlery from the guest sitting to the right of the owner and goes around the table counterclockwise. If you need to replace an unnecessary device, then first remove it from the table, and then put the necessary device in its place.

If a visitor orders an additional salad or one is served automatically as a side dish to any dish, it should be placed on the table so that the guest is comfortable and the table is not overloaded. This salad should be made from small pieces that do not need to be cut. Only a salad fork is served with it.

Place the salad fork to the left of the main fork, parallel to it. Usually, additional salads are placed on the table just before serving the main course.

Dessert utensils are usually placed on the table after the main course has been removed. If a dessert appliance was placed on the table as part of an executive serving, then before serving the dessert, the waiter should push it up, placing it in front of the visitor.

Using a serving plate. A serving plate is a dinner plate covered with a folded napkin. It is used to transfer all small items to or from the table when serving visitors - appliances, salt shakers, etc.

Serving plates should always be at hand. In no case is it unacceptable for the waiter to carry the cutlery in his hands.

The calculation of the cost of purchased products is carried out through the cash register.

CONCLUSION

During my internship, I achieved its main goal and implemented the following tasks:

practical skills and abilities were formed in production conditions on the basis of the obtained theoretical knowledge on PM 07. Execution of work in one or several professions of workers, positions of employees (by profession 16675 Chef) and on the basis of performing various duties inherent in my future professional activity;

got acquainted with the production processes at the enterprise as a whole and in individual production areas;

acquired practical skills in the preparation of various dishes, production planning, efficient use of technological equipment;

studied the rules of personal hygiene and sanitation at the enterprise;

reviewed the structure of the enterprise, production processes and collected data to compile a report on production practices.

Proposals for improving the work of the enterprise cafe "Vitamin":

In the course of the internship, a shortage of personnel was revealed.

In my opinion, it is necessary to raise wages in order to facilitate the search skilled workers Catering.

To stimulate the employees of the enterprise, organize an incentive program.

One of the most important directions in the development of public catering is to improve the quality of products and the level of customer service.

Cafe Vitamin is a public catering enterprise that provides visitors with a wide range of dishes, take-away products, as well as vodka, juices, mineral waters, chocolate and other purchased goods. High level service is combined with the organization of visitors' recreation (music, video, TV programs). The products of the Vitamin cafe are distinguished by high quality of preparation, modern direction of decorating dishes and the use of new types of raw materials, polite service, which is confirmed by a large number of positive reviews in the book of proposals.

The cafe organizes the service of receptions, family celebrations, banquets, themed evenings, memorial dinners. The largest number of visitors is observed in the summer and holidays.

Visitors are served by a waiter, food and drinks are prepared by highly qualified chefs.

The cafe has a convenient road access.

LIST OF USED LITERATURE

GOST 50764 -95 "Catering services, general requirements".
GOST 50762 - 95 “Public catering. Enterprise Classifications ".
GOST 50935 - 96 “Public catering. Service requirements
staff. "
Ost 28-1-95 “Public catering. Production requirement
staff. "
SP 2.3.6. 1079 - 01 Sanitary and epidemiological requirements for catering organizations for the manufacture and defense of food products and industrial raw materials.
V.V. Usov Organization of production and service at enterprises, public catering. / V.V. Usov. M .: Prof. Arr. Publishing house, 2002
Kucher L.S. Shkuratova L.M. Organization of services at catering establishments. / L.S.Kucher, L.M. Shkuratova. M .: Business literature. 2002 year
Cooking: theoretical foundations of professional activity (Text): Study guide: In 2 hours / O. M. Solovyova, G. K. Mironova, A. P. Elepin. - M .: Akademkniga / Textbook, 2007. - Part 2: 205 p .: ill.
Shcheglov N.T. Gotrovonsky K.L. Technological equipment of public catering and trade enterprises: Textbook for secondary schools / N. T. Shcheglov, K. L. Gotvorsky. M .: Business literature. 2001 year
Collection of recipes for dishes and culinary products for public catering enterprises M .: Khlebprodinform-2001
Handbook of the head of a public catering enterprise M .: Legkaya

industry and consumer services. 2000 year

11. Nikulenkova T.T. Design of catering establishments M.: Kolos 2000

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Catering

The national economy of the country is a complex system that includes spheres of economy, industries, economic organizations, enterprises, etc. They all have certain connections with other subsystems, due to the commonality of goals and ways to achieve them.

Special place in the national economy is public catering. Its specificity lies in the fact that the subjects of this sphere carry out not only the sale of consumer products, but also their production, as well as the organization of food and social events.

Public catering is a sub-branch of trade that specializes in the production and sale of ready-to-eat food to serve the process of food consumption by the population.... Public catering also refers to the very process of food consumption in industry enterprises: canteens, restaurants, cafes, snack bars, etc. Public catering is one of the forms of social division of labor, since it takes on part of the functions of retail and part of the functions of retail and part of the functions of the household in the field of catering.

Catering is not intended to completely replace homemade food, but it complements it and makes it less labor intensive. Public catering is designed to solve a number of important economic and social problems in the field of organizing the consumption of food products and serving the population.

First, catering saves workers' free time by freeing them from the need to purchase food from the retail trade and to undertake the laborious work of preparing food at home. It facilitates domestic work, especially for women, creating the preconditions for their greater involvement in labor and social activities, providing better opportunities for raising children.

According to some estimates, buying food, preparing food and consuming it at home takes up 40% of a family's free time and requires 5-6 times more labor than in public catering. The time spent on cooking and consuming food at home is more than 75 billion hours per year.

Food, which is one of the forms of consumption, along with production, distribution and circulation (exchange), is an integral element of social reproduction. The satisfaction of the personal needs of the population for food provides for its production and organization of consumption, which arise and develop in close connection with the material conditions of life and act in an individual or socio-organizational form. In the second case, food is produced and consumed in large quantities at special enterprises: in canteens, cafes, restaurants, etc.

Public catering as a sub-industry system of trade has many special enterprises, uses a significant amount of equipment, raw materials, money and other means, has qualified and professionally trained personnel. All this allows the use of perfect cooking technology. The economic content of the activities of these enterprises allows them to be simultaneously attributed to the spheres of material production, circulation, services and consumption. Carrying out the functions of production, sale and organization of food consumption, as a rule, organically related and coinciding in time and space, catering enterprises satisfy only one of the basic personal needs of people. The objects of sale on the market are ready-to-eat food and services for its social and organizational consumption.

The essence of the industry lies, first of all, in the economic functions that express its main purpose. Catering establishments perform three interconnected functions- produce products, sell them and organize consumption.

Food production designed to restore human energy expended in the process of labor.

At catering establishments, food is prepared, that is, it is processed. In this sense, public catering can be viewed as a branch of production. By implementing production of products, public catering approaches the food industry in its activity. The products of food industry enterprises mainly require additional processing and heat treatment, withstand long storage periods, are subject to transportation and are sold through retail trade and public catering enterprises. Food processing enterprises are not directly related to the consumers of their products.

The production and organization of production of public catering have a completely different character. The products of public catering establishments are ready for direct consumption, do not withstand a long storage and transportation period. All this requires urgent implementation and consumption. Therefore, the function of production in public catering establishments and the organization of its consumption are combined in time and space, i.e. geographically, as a rule, in one room.

Therefore, public catering enterprises are directly related to the consumers of their products. At the same time, selling its products, it participates in the exchange process, and thus merges with the trade in consumer goods (retail trade). A significant part of food products are sold to the population through the public catering system, most of which are processed into prepared food. When these products are sold to consumers, the same process of exchanging goods for cash incomes of the population occurs as in retail trade. Therefore, retail trade takes place in public catering. From this point of view, public catering can be viewed as an integral part of retail trade that meets the population's demand for food. Since there are commodity-money relations in society, and the produced product takes the form of a commodity, it is sold in exchange for money income of the population. Therefore, public catering inherent implementation function.

In the production process, enterprises create products that have a use value that is different from the consumer value of food products used at the enterprise as raw materials. Commodity circulation in the sphere of public catering is manifested in a change in the forms of value and a change in the owner of products. The produced goods are exchanged for the monetary income of the population and enters into personal property, thus moving to the final stage of the movement of the product - the sphere of consumption.

Consumption management function is an specific function catering, since it is not inherent in any other industry. The importance of the function of organizing the consumption of culinary products increases in connection with the increase in the population using the services of public catering enterprises.

Organization of consumption is associated with the provision of services to consumers. It is carried out by creating conditions for the population to eat during the working day or outside of working hours. In accordance with GOST R 500761-95 “Catering services. General requirements»Certain requirements are imposed on catering services. The catering service is the result of the activities of entrepreneurs and citizens-entrepreneurs to meet the needs of the consumer for food and leisure. Service process - a set of operations performed by the contractor in direct contact with the consumer of services when selling products and organizing leisure activities. The quality of catering services must satisfy consumers.

The main catering service is the catering service. It is a set of services for the manufacture of culinary products and the creation of conditions for their implementation. No less important are the services for organizing the consumption of products and serving visitors.

In the process of development and formation of public catering as a sub-branch of trade, the significance of its individual functions changed. V modern conditions the importance of the function of the production of culinary products increases, a change in its nature, with the increasing influence of the needs of the population on the quality and structure of culinary products.

The importance of the function of organizing consumption is also increasing, which is due to the increase in the population using public catering services, the growing needs of the population, and the development of science on the rational consumption of culinary products.

Thus, performing functions and realizing its mission, public catering provides consumers with:

- scientifically based nutrition, the purchase of food and the preparation of food is carried out taking into account the age, state of health and the season;

- food distribution by planning the production of own products and the turnover of purchased goods, a rational layout and specialization of enterprises, as well as the use of industrial and food waste;

- organization of rest, creating conditions for individual rest, family celebrations, friendly and business meetings;

- savings in consumption costs and increased free time due to the implementation of such functional actions as purchasing food, preparing food, serving and cleaning tables, washing dishes and premises, etc. (rice. .).

Solo vacation Family celebration Dishwashing Cleaning tables Distribution

Food products

Increased organization of recreation

free time

Scientifically based nutrition

Rice. ... Functional foundations of catering

The implementation of the functions of public catering requires the solution of a number of important tasks. The objectives of catering are as follows:

Study of the demand and requirements of consumers, their age, professional and other characteristics and development, taking into account this planned menu;

Determining the need for foodstuffs, establishing and maintaining relationships with suppliers, transferring orders for products to them and organizing their transportation to places of consumption;

Creation of appropriate conditions for the intake of food and drinks, including the preparation of appropriate premises, inventory, equipment, etc., items necessary for this process;

Food and beverage preparation, portioning and dispensing;

Settlements with clients for the services provided;

Compliance with sanitary and hygienic rules and ensuring the safety of property.

Thus, public catering is a special sphere - a set of economic entities, united by the nature of the products produced and sold, the homogeneity of the raw materials used, the community of production processes of the material and technical base and the forms of customer service.

The activities of public catering enterprises have a number of features:

The combination of three functions - production, sale and organization of consumption of products of own production and purchased goods;

Cooking culinary products in small batches with a wide range of them, not recurring on days of the week and having a certain time frame;

The demand for products and services fluctuates over time;

The range of products sold depends on the contingent of consumers, which is not homogeneous in terms of purchasing power, consumer preferences, age, etc .;

A small share of retail space and large areas for warehouse, industrial and household needs.

In accordance with GOST R500761-95 “public catering services. General requirements ”catering service is the result of the activities of enterprises and citizens - entrepreneurs to meet the needs of the consumer in food and leisure activities. Service process - a set of operations performed by the performer in direct contact with the consumer of services in the sale of culinary products and the organization of leisure.

Catering services must meet safety and environmental requirements, their intended purpose and are provided to the consumer in conditions that meet the requirements of current regulatory documents. In the process of serving consumers, the range of services must correspond to the type of enterprise.

The main catering service is food service. It is an integrated result of services for the production of culinary products and the creation of conditions for their sale and consumption in accordance with the type and class of enterprises.

Services provided to consumers in public catering establishments of various types and classes, according to GOST R50764-95, are divided into:

Catering services;

Services for the manufacture of culinary products and confectionery products;

Services for the organization of consumption and maintenance;

Services for the sale of culinary products;

Leisure services;

Information and consulting services;

Other services.

Catering services are actions associated with the manufacture of culinary products, creating conditions for its implementation and subdivided into catering services for restaurants, cafes, bars, canteens and snack bars.

Culinary and confectionery manufacturing services include the manufacture of culinary products and confectionery products by customer orders, including in a complex design, the manufacture of dishes from the customer's raw materials at the enterprise; services of a cook, pastry chef for making people, culinary and confectionery products at home.

Services for the organization of product consumption and maintenance are in:

Organization and service of celebrations and ritual events;

Catering and services for conferences, meetings, cultural events, etc .;

Services of a waiter, bartender for home service;

Serving consumers along the route of passenger transport;

Service in hotel rooms;

Organization of rational complex nutrition, etc. Services for the sale of culinary products consist in the sale of culinary products and confectionery products through stores and culinary departments outside public catering establishments directly; vacation of meals at home, completing sets of culinary products for the trip, including for tourists and passengers.

Leisure services include:

Organization of musical services;

Organization of concerts, variety programs;

Providing newspapers, magazines, board games, slot machines, billiards.

Information and advisory services combine such actions that benefit customers as: consultation of specialists in the manufacture, design of culinary products, confectionery and table setting; consultations with dietitians on the use of culinary products for various types of diseases, organization of training in culinary skills.

For other services include: rental of table linen, dishes, cutlery, inventory, sale of brand badges, flowers, souvenirs; provision of perfumery, shoe cleaning accessories, minor repairs and cleaning of clothes; packaging of dishes and clothes left after serving consumers; packaging of culinary products purchased from catering establishments; providing consumers with telephone and facsimile communications in enterprises; storage of personal belongings, calling a taxi at the request of clients, parking individual vehicles, etc.

To regulate the relationship between consumers and performers in the provision of public catering services, the Government of the Russian Federation approved the "Rules for the provision of public catering services", which were developed in accordance with the laws of the Russian Federation "On Protection of Consumer Rights", "On Certification of Products and Services".

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

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

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

Compliance with the intended purpose;

Accuracy and timeliness of delivery;

Safety and environmental friendliness;

Ergonomics and comfort;

Aesthetics;

Service culture;

Social targeting;

Informativeness.

Public catering enterprises are classified depending on the nature of production, the range of products, volume and types of services provided.

Depending on the nature of production, public catering enterprises are subdivided into procurement, pre-preparation and enterprises with a full production cycle.

The group of procurement enterprises includes enterprises that manufacture semi-finished products and finished products for supplying them to other enterprises: semi-finished factories, semi-finished products factories, specialized procurement shops, specialized culinary and confectionery shops.

Pre-procurement enterprises include enterprises that manufacture products from semi-finished products obtained from procurement public catering enterprises and food industry enterprises. These include: canteens, preparatory canteens, canteens, dispensing rooms, restaurant cars.

Enterprises with a full production cycle process raw materials, produce semi-finished products and finished products, and then sell them themselves. Such enterprises include large public catering enterprises - food factories, restaurants, as well as all enterprises operating on raw materials.

Depending on the range of products manufactured, catering establishments are divided into universal and specialized. Universal enterprises produce a variety of dishes from different types of raw materials. Specialized enterprises manufacture and sell products from a certain type of raw material - dairy cafes, pastry cafes, fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, diet canteens. Highly specialized enterprises produce a narrow range of products - barbecue. Dumplings, dumplings, cheburek, etc.

Depending on the set of individual characteristics that characterize the quality and volume of services provided, the level and quality of service, catering establishments of a certain type are divided into classes. Restaurants and bars are subdivided into them: luxury, superior and first. Classes in accordance with GOST R 50762-95 "Public catering".

Depending on the place of operation, catering establishments can be stationary and mobile - restaurant cars, auto-canteens, auto-cafes.

Depending on the contingent served, catering establishments are subdivided into public catering establishments serving all comers who have visited them, and catering establishments at industrial enterprises, institutions and educational institutions (workers, schools, students, children, etc.).

The characteristics of the functions, tasks, subjects of public catering allow us to highlight its difference from trade.

It consists in the fact that trade sells goods, brings them to consumption, and public catering organizes their consumption. Trade deals with buyers of goods who are not necessarily their consumers. Public catering, on the other hand, always deals directly with consumers, who are not necessarily the buyers of the consumed food, beverages and services.

The socio-economic importance of public catering is determined by its place and role in the expanded economic space of a market economy, which is carried out in the interests of obtaining the greatest possible amount of profit by satisfying the needs of the population.

The role of public catering is very important as a factor in the reproduction of the labor force. The development of science, education, health care and the service sector cause a great need for a labor force, which exceeds the natural increase in labor resources.

The development of public catering is reflected directly on the very process of reproduction of the labor force, which involves not only a quantitative expansion of labor resources, but also the restoration of workers.

An important factor in the reproduction of the labor force is the correct organization of nutrition for young people in universities, technical schools, children in schools, kindergartens, as well as medical nutrition. Public catering contributes to an increase in the number of workers employed in social production, an increase in their labor productivity, and thereby an increase in the rate of reproduction.

Public catering provides conditions for individual and family recreation, organizing celebrations, meetings with friends, business meetings, etc., as well as a variety of entertainment (music, dancing, etc.), comfortable service, a more versatile assortment compared to home high quality dishes.

Public catering plays an important role in the organization of medical and professional nutrition for people in need. Medical nutrition, and especially preventive nutrition, is organized on a large scale, is considered as one of the methods of treatment and prevention of occupational diseases, therefore, the development of dietary nutrition should be promoted.

Diet food is based on the physical needs of a healthy person and energy and nutrients, but also taking into account the degree and nature of the disease. Its purpose is to create a gentle environment for the restoration and normalization of metabolic processes in the body and to restore a person's working capacity.

The development of a network of public catering enterprises, an increase in production and turnover, an expansion of the range of products, an increase in the coverage of the population with services of public catering enterprises - all this contributes to an increase in the level of national well-being.

Thus, the socio-economic importance of catering as a subsector of the national economy lies in the fact that it, satisfying the daily need of people for food, contributes to:

Saving social labor;

Effective use of material and labor resources, as well as the most rational use of food waste;

Increase of free time of workers for all-round harmonious development;

The best way scientifically organized satisfaction of workers' food needs;

Replacing home cooking with socially organized spending of women's time in the household;

Increase in labor productivity at enterprises and reproduction of the labor force.

The production and economic activity of public catering entities is characterized by a system of indicators, among which the main ones are the output of their own production and the volume of trade.

Under catering products the end result of the enterprise is understood, which is classified into three types:

Products of our own production (products that have undergone mechanical, chemical, thermal, culinary processing and have the appearance of a particular dish or culinary product;

Purchased goods (bread, bakery products, tobacco products, drinks, fruits, ice cream, etc.). Purchased items supplement or sometimes replace in-house manufactured products

Paid services provided to the serving contingent.

Public catering products are measured in physical terms (dishes, liters, kilograms, pieces) and value.

Public catering turnover reflects the cost of the sold to the population its own culinary products (dishes, culinary products, semi-finished products), manufactured in canteens, restaurants, cafes and other catering establishments, flour, confectionery, bakery products and other purchased goods without culinary processing for consumption on the spot. Also, the turnover includes the cost of culinary products and purchased goods delivered to the house by orders of the population, and the cost of products released by the employee by the organization with subsequent deduction from wages, to certain categories of the population (school students, pensioners, etc.) and fully paid by the social authorities. protection, catering for season tickets, coupons, etc.

Public catering turnover expresses the economic relations arising from the sale of their own products, purchased goods, and the provision of catering services.

Public catering turnover includes:

1. Turnover for the provision of catering services, which includes the proceeds from the sale of own products and purchased goods through the dining room;

2. Retail turnover, including proceeds from the sale of own products and purchased goods through the retail network;

3. Wholesale turnover, which will include proceeds from the sale of own products and purchased goods to third-party enterprises (bypassing the dining room and retail network).

The main purpose of public catering is to sell products of its own production and purchased goods to the population for personal consumption. This kind of implementation forms the retail turnover, which is the initial prerequisite for the functioning and further development of public catering enterprises. Trade turnover characterizes the volume of consumption material wealth, living standards of the population, cash flow. Its structure reflects the volume and organization of production of public catering products, its supply and demand for these products. The turnover is used as an estimate of the market.

Some businesses sell finished or semi-finished products to other catering and retail outlets. As a result of this kind of sale, food products have not yet entered the sphere of personal consumption, so their turnover is wholesale. Since the goods do not go beyond the industry, such a turnover of independent industry does not matter. Retail and sweat turnover together constitute gross turnover. Gross turnover characterizes the full volume of production and trade activities of public catering enterprises. In relation to it, they plan and take into account the qualitative indicators of the work of enterprises. The turnover is planned and taken into account in retail prices, including the mark-up in favor of catering establishments.

The presence in this industry of the general turnover is due to the heterogeneity of the composition and the different form of sale of food products. This is one of the most important characteristics of catering that distinguishes it from retail. On the one hand, food products are sold not only to the population, but also to individual enterprises, thereby forming a retail and wholesale turnover. On the other hand, catering establishments sell food products made in their industrial premises as well as selected goods received from other industries. However, at the level of the industry, the region, the main indicator is retail turnover.

Retail turnover as a statistical indicator reflects the volume of sales of goods to the population through all sales channels. The volume of retail turnover largely characterizes the state of national economy, reflecting the state of affairs in the industry, inflationary processes, changes in the welfare of the population, the conjuncture and the capacity of the domestic market.

The turnover of public catering, which is an integral part of retail turnover, is characterized by the same patterns of development: continuous growth in volume and high growth rates; faster growth rates of shower equipment in the city as compared to the countryside, change in location by economic regions, cities, etc.

Currently, the importance of public catering enterprises is increasing. This is due to changes in the methods of processing raw materials, the development of communications, the intensification of many production processes, and the improvement of delivery methods. Let's consider further what public catering is today.

general characteristics

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

General classification

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

The meaning of the sphere

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

Specificity

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

Industry functions

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

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

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

Classification of companies

By the nature of production, catering enterprises are divided into:

Pre-finishing.
Handouts.
Blanks.

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

Range

Depending on it, there are universal and specialized catering establishments. The first ones prepare dishes from different, and the second ones - from a specific type of raw material. Today the service market is filled horizontally. This means that a lot of Chinese and Japanese restaurants are opening, while traditionally few European ones.

Service nature

Catering services can be provided at different levels:

First.
Higher.
Suite.

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

Time and place of functioning

Catering establishments can be permanent or seasonal. Various summer cafes are open during spring and summer. They offer a relatively small assortment of home-made dishes and purchased items. Such establishments are located in semi-closed, closed or open-type buildings. Catering equipment in these temporary cafes is simple. They do not have exquisite furniture; counters, as a rule, are made in the same way as those found in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are located in closed structures, equipped with equipment for carrying out various operations. Depending on the location, the establishments can be stationary or mobile.

Functional affiliation

A separate group includes the organization of catering on airplanes, road, sea and rail transport. Hotel service covers different market segments. Also specific is the provision of off-site food products and the production of culinary products. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

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

Combines

They are industrial and economic complexes. They include preproduction and procurement establishments that use the same technology for preparing products, culinary stores and auxiliary services. They usually act as head objects. unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are designed for the centralized production of bakery, culinary and confectionery products. They also supply preparatory enterprises, retail outlets, stores. Culinary factories have their own outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the "fast food" system in stationary or portable facilities. Fast food establishments are intended for the production and sale, as well as ensuring the consumption on the spot of a constant assortment of simple-cooked dishes. In their activities, such enterprises use semi-finished products of industrial or own production.

Stationary objects

The tent is a catering facility where a small assortment of home-made and purchased goods is sold. The tent belongs to the stationary network, it is located in a light, closed building. It provides for two or more workplaces, a utility room. There is no trading floor. The pavilion is a catering facility in which the sale of its own products in a narrow range and purchased goods is carried out. It is located in a temporary or permanent building. The pavilion may include a trading floor.

General requirements

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

Social targeting.
Functional suitability.
Safety.
Ergonomic
Aesthetics.
Informativeness.
Flexibility.

Social targeting

This requirement for catering provides for:

Security and availability for consumers of different categories.
Compliance of the services provided to the expectations of buyers, including regarding the assortment, form and method of service, professionalism of the staff.
The presence of certain conditions and benefits for unprotected categories of citizens (children, disabled people, and so on).

Functional suitability

This requirement assumes:

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

Other requirements

The ergonomics of services reflects the compliance of the conditions of their provision and the devices and furniture used in the service process with the physiological, anthropometric and hygienic capabilities of clients. Aesthetics characterizes the harmonious design and style unity of the premises. This requirement also applies to appearance employees, table setting, menu design and so on. Informativeness presupposes the timely, reliable and complete receipt by consumers of information in the service room and outside it concerning services, products and the company itself. The requirement for flexibility characterizes the ability to change. Adjustment of the list of services provided is carried out in accordance with the needs of the population and living conditions.

Food service technology

Without knowledge of this area, it is impossible to build production. The technology of public catering products includes various methods of cooking, processing raw materials, and standards for components. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is the technical equipment of the entire process. Specialists must know the features and be able to rationally use various devices used in the production and sale of products. Foodservice technology also includes service culture. The training of specialists is carried out in the relevant specialized institutions. The employee's responsibilities include:

Development and implementation of optimal production regimes.
Using modern cooking methods.
Development of norms for material and labor costs, the order of work.
Streamline processes and reduce costs.
Control over the observance of discipline and the correct operation of the equipment.
Supervision over the implementation of sanitary and hygienic standards in the production process.

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

THE COMMITTEE ON EDUCATION OF THE MINORISPOLKOM

INSTITUTION OF EDUCATION

MINSK STATE PROFESSIONAL AND TECHNICAL

COLLEGE OF COOKERY "

"ANALYTICAL CHEMISTRY"

AND PERFORMING HOME CONTROL WORK

SPECIALITY:

PRODUCTION MANUFACTURING AND PUBLIC CATERING

SPECIALIZATION:

NATIONAL AND WORLD CUISINE PRODUCTION TECHNOLOGY

QUALIFICATION

SPECIALIST: TECHNICIAN-TECHNOLOGIST

Minsk 2014

Analytical chemistry: Methodological recommendations for the study of the academic discipline and the implementation of homework test work for students of the correspondence department

Specialty:

Production of products and organization of public catering "

Qualifications: Technician-technologist. - Minsk: MGPTK culinary, 2014

Developer: S.S. Gavrichenkova, 2 category chemistry teacher

Considered at a meeting of the cycle commission

in the specialty "Production of products and organization of public catering"

Educational institution

"Minsk State Professional

Technical College of Cooking ", 2014

EXPLANATORY NOTE

The academic discipline "Analytical Chemistry" is one of the fundamental sciences.

The purpose of teaching the discipline is to teach the theoretical foundations of analytical chemistry and acquire skills in the practical application of methods of qualitative and quantitative analysis for the determination of compounds of inorganic and organic nature, the correct assessment of the results obtained.

The study of the course of the discipline "Analytical Chemistry" is based on the course "General and Inorganic Chemistry". It is assumed that the student is able to carry out particular reactions of the opening of cations and anions, can calculate the concentration of H +, OH - ions, has an idea of the hydrolysis of salts of various types, about complex compounds, about poorly soluble compounds and can, based on the product of solubility (PR), calculate the concentration of ions in a solution (and vice versa); knows how to equalize redox reactions, etc.

In the process of studying the academic discipline "Analytical chemistry", specific tasks for the assimilation of the entire theoretical material of the academic discipline by students must be set and successfully solved.

When presenting the program material, it is necessary to pay attention to safe and rational methods of conducting a qualitative and quantitative analysis of a substance, the rules for working with chemical utensils, reagents, methods of research and assessment of the quality of raw materials, products of its processing, food and culinary products, the use of modern devices and equipment, security issues environment.

As a result of studying the discipline "Analytical Chemistry", students

must know:

at the presentation level:

the main tasks of the discipline and its importance in the analysis of the composition of substances;
the role of analytical chemistry in the study of phenomena and processes occurring during the storage and processing of raw materials, semi-finished products, food products;
modern devices and equipment used for research and assessment of the quality of raw materials, products of its processing, food and culinary products;
the importance of qualitative, quantitative and physicochemical methods of analysis for the technochemical control of raw materials, products of its processing, food and culinary products;

at the level of understanding:

theoretical foundations of analytical chemistry and substantiation of the analysis methods used;
methods of analysis, their essence, methods of conducting and processing the results;
essence and methods of titration;
rules for working with chemical utensils, reagents, instruments and equipment;
safe and rational methods of conducting qualitative and quantitative analysis of substances;

should be able to:

choose methods and analyze raw materials, products of its processing, food and culinary products;
prepare solutions of titrants and with their help determine the content of substances in the analyzed solution;
carry out the necessary statistical processing of the analysis results;
comply with labor safety requirements when conducting qualitative and quantitative analysis of substances.

In the process of studying an academic discipline, it is necessary to educate students with hard work, accuracy, accuracy, responsibility for the analysis.

The course of the discipline "Analytical chemistry" for the implementation of the educational program of secondary specialized education is studied by specialists with the qualification "technician-technologist". In connection with the paired system of training sessions in an educational institution, it is necessary to present theoretical material by combining the main topics, according to the thematic plan of the academic discipline before performing the main laboratory work. In the educational process, technical and didactic teaching aids should be widely used.

In order to acquire strong professional skills by students, it is necessary to consider non-standard situations in the classroom, ways to resolve them during laboratory work. The topic of laboratory work is due to the task of developing students' skills for independently conducting a chemical experiment.

The laboratory workshop includes works on the qualitative analysis of mixtures of ions, the quantitative determination of substances by titrimetric and physicochemical methods of analysis. Laboratory work is performed by students individually and independently under the supervision of a teacher.

In order to control the knowledge of students, it is envisaged to carry out compulsory control work. Tasks for her are developed by the teacher and approved in the prescribed manner.

annotation

The main type of work of a student of the correspondence department is independent study course of the discipline "Analytical chemistry" according to the specified literature. Extracurricular independent work of students includes preparation for laboratory work, performing exercises and homework assignments, independent study of individual sections. Methodical instructions and the test questions outlined in this methodological guide should assist in independent work students of the correspondence department in the intersessional period.

The work of students of the correspondence form of education on the course of the academic discipline "Analytical Chemistry" consists of the following elements:

1. attendance of lectures;

2. independent study of material from textbooks and teaching aids;

3. fulfillment of control tasks, laboratory practice;

4. control of the studied material in the form of writing a mandatory test for an academic discipline;

The student must know:

1. Theoretical foundations of analytical chemistry.

2. Principles and methods of chemical qualitative analysis (fractional and systematic)

3. Principles and methods of chemical quantitative analysis (gravimetry and titrimetry).

4. Theoretical foundations of physical and chemical (instrumental) methods of analysis, their application to determine the qualitative and quantitative composition of the analyzed objects.

The student must be able to:

1. Independently work with educational, reference and methodological literature on the discipline "Analytical chemistry".

2. Choose the correct method of analysis in accordance with the set analytical task and the specified accuracy of determination.

3. Master the technique and carry out various gravimetric and titrimetric determinations.

4. Correctly perform calculations of the analysis results and evaluate them using methods of mathematical processing.

5. Work with instruments - analytical balances, pH meters, ion meters, installations for electrochemical methods of analysis, photoelectrocolorimeters and spectrophotometers.

6. Apply the knowledge gained for the analysis of compounds of inorganic and organic nature in the technochemical control of food products.

The lecture course of the academic discipline "Analytical Chemistry" includes three main sections:

introduction and theoretical foundations of analytical chemistry;
qualitative chemical analysis;
quantitative analysis, including physicochemical (instrumental) methods of analysis.

The student performs one home test, the test option corresponds to the student's serial number in the journal, if the number is two-digit, the test option is determined by adding the numbers. The work must be submitted on time.

LIST OF RECOMMENDED LITERATURE

The main

Analytical chemistry. Chemical methods of analysis / Under. ed. O. M. Petrukhin. - M.: Chemistry, 1992
Vasiliev V.P. Analytical chemistry: 2 hours - Moscow: Higher school, 1989
Piskareva S.K. Etc. Analytical chemistry: Textbook. for environments. specialist. study. institutions / S.K. Piskareva, K.M. Barashkov, K.M. Olshanov. - 2nd ed. revised and add. - M .: Higher. shk. - 1994
Saenko O.E. Analytical chemistry: a textbook for secondary specialized educational institutions/ O.E. Sayenko. - Rostov on / D: Phoenix, 2009.

Additional

Analytical chemistry / I.A. Popadich S.E. Traubenberg, N.V. Ostashenkova, F.A. Lysyuk. - M .: Chemistry, 1989
Analytical chemistry / Ed. prof. A.A. Ishchenko. - M. Academia, 2004
Zhvanko Yu.N. Analytical chemistry and TCA. - M .: Higher school, 1980
A.P. Kreshkov Analytical chemistry course. - M .: Chemistry, 1985
Tolstousov V.N., Efros S.M. Quantitative Analysis Problem Book. - M .: Chemistry, 1986
Yaroslavtsev A.A. Collection of problems and exercises in analytical chemistry. - M .: Higher school, 1966.

THEMATIC PLAN OF THE DISCIPLINE "ANALYTICAL CHEMISTRY"