Nowadays, public catering is developing according to different directions. A large number of restaurants with national cuisine are emerging, new types of public catering establishments are emerging: pubs, sushi bars, etc. and, consequently, a positively designed menu is one of the main components for the effective operation of a restaurant.

Often the menu is the first and exclusive advertisement that will 100% attract the attention of visitors.

It is a well-developed menu that will have a significant impact on price management in a restaurant, help make a profit and optimize the work process in a particular establishment.

The word "menu" comes from the French "menu" and denotes a schedule of dishes and drinks for breakfast, lunch and dinner, as well as rations (three meals a day) compiled to serve meetings, symposiums, etc. The second definition of “menu” is a form, card, sheet of paper on which the name of the dishes is printed or written . Below are other definitions of "menu" from various sources.

Menu- this is a list, arranged in one order, of various cold and hot appetizers, first and second courses, hot and cold drinks, flour confectionery products available for sale in a restaurant on a given day, indicating prices, yield, preparation method and a list of their components . The menu is the business card of the restaurant and an advertising tool.

Menu- this is a list of dishes and drinks that the enterprise has, indicating their quantitative indicators and prices. The menu is a sheet folded in half or shaped like a notebook. It should have as many pages as needed to include all the food and drinks. The menu should be translated into 1-2 languages.

When creating a menu, you should be guided by GOST R 5076 – 95 “Public catering. Classification of enterprises".

At the first stage of menu development, an assortment of dishes and drinks is developed, containing regular, new and signature dishes. At the same time, you need to continuously monitor the changing preferences of customers, study the need for dishes and make changes to the menu. The second step is to determine which dishes should be highlighted on the menu. To attract attention to a dish, you need to place its name with a photo and advertising text in the most advantageous place on the menu. Good advertising of a dish increases sales. At the third stage, the dishes included in the menu are analyzed for popularity and profitability.

When creating a menu, you need to consider the following factors:

Approximate range of dishes, drinks and products;

Presence of raw materials and products in the warehouse;

Seasonality of products;

Availability of food preparation standards (collections of recipes, technical and technological maps for new and signature dishes);

Features of the population served (age, national, highly professional, religious);

Service times (breakfast, lunch, dinner); forms of service recommended for this group of customers (business lunch, buffet, family lunch);

Labor intensity of dishes, culinary and confectionery products;

Specialization of the kitchen in relation to the kitchens of competitors;

Estimated level of profit;

Expenses for purchasing products, renting premises, wages personnel;

Staff working hours.

The menu should be varied in types of raw materials (fish, seafood, meat, poultry, game, vegetables, cereals, eggs, dairy, flour) and methods of culinary processing (boiled, poached, fried, stewed, baked).

When compiling a menu, special attention should be paid to the correct combination of side dishes and sauces with the main products: boiled potatoes - for pike perch in Polish, fried potatoes - for beef stroganoff, rusk sauce for boiled cauliflower, etc.

When compiling the menu, the taste of the food and the appearance of the dishes are taken into account. It should also be borne in mind that taste harmony should be achieved in dishes due to positively selected components with each other. For example, cranberries with game, apples with pork, tomatoes with veal, lemon with fish.

Dishes included in the menu must be available during the entire opening time of the hall. When creating a menu for a set menu, a family lunch or a business lunch, you need to consider alternating dishes by day of the week.

In a restaurant, the menu is compiled by the production manager with the participation of the head waiter, after which the calculator calculates the selling prices of the dishes and passes the menu to the director for approval.

On the first page of the menu there is a special offer of dishes for that day, then a list of specialties, then a list of dishes in the order in which they are served. The selection of meals and snacks can be expanded to include seasonal and specialties.

When developing a menu, you need to follow the rules for the arrangement of snacks and dishes, taking into account the sequence in which they are served to visitors.

The order of appetizers, dishes and items on the menu must meet the following requirements:

The naming of dishes and snacks goes from less spicy, containing a small number of extractive substances, to more spicy, spicy ones;

The list of hot dishes starts from boiled, from stewed goes to fried, stewed, baked;

Soups are listed from clear to dressing, soups - puree, milk, cold, sweet.

The sequence of appetizers and dishes on the menu is as follows:

First, signature dishes are indicated on the menu; they are included in a separate section of the menu, regardless of which group of dishes they belong to. After this, the menu includes cold dishes and snacks, and dairy products.

After cold dishes and appetizers, salads are listed in order depending on the raw materials: fish salads after cold fish dishes, meat salads after cold meat dishes, hot appetizers, soups and main courses, sweet dishes, hot and cold drinks, flour culinary and confectionery products . Salads can also be separated into a separate group, in which case they are listed before cold meat dishes.

At specialized enterprises, the menu begins with dishes and drinks typical for this enterprise.

Commercial information contained in the menu includes: address of the enterprise, its telephone number, operating hours, kitchen features, list of additional services, their cost, conditions for reserving seats. The information can be supplemented with interesting historical information about the enterprise or individual menu items. At the end of the menu, information is provided on how to pay for services.

Creating a menu is considered a very difficult matter, since in the restaurant business it is necessary to take into account many factors: the tastes and desires of visitors; qualifications of cooks; available equipment and capacity; prices and pricing strategy (cost and profitability); nutritional value; gross profit; precision of wording; qualitative menu analysis; external design of the menu.

The basis for creating a menu should be high quality dishes and speed of service. When creating a menu, it is necessary to take into account the tastes and desires of visitors. A restaurant opens after finding a gap in the market specifically for a restaurant of this profile, and this means that the menu must correspond to the profile and concept of the restaurant.

The qualifications of the chefs must also correspond to the concept and profile of the restaurant. There are two main factors in determining this: can they cope with the flow of orders during peak hours; whether their culinary skills meet the expectations of guests. That is, the determining indicators of qualifications are the chefs’ compliance with the conditions of a particular restaurant, which has a menu with a certain number of dishes of a certain complexity and a certain number of visitors.

All types of menus are divided depending on the population of consumers, the type of enterprise and the accepted forms of serving the menu. The main types of menus used in restaurants include: free choice menu; set lunch menu; business lunch menu; Sunday brunch menu; daily diet menu; banquet menu; vegetarian, lenten, seasonal menu; menu of thematic events; cyclical menu.

The following types of menus are used in catering establishments in hotels and hotel complexes.

Menu "alacard" indicates a la carte dishes with an individual price for each. Used in expensive restaurants, most often located in high-category hotel complexes.

Menu "tabled'hot"– common table menu, offers options for formed sets of appetizers, dishes, desserts, drinks at a single fixed price. The common table menu program includes from five to seven items. The use of such a menu is practiced in restaurants at hotel complexes, as it ensures fast and economical service.

The tourist menu is structured to attract the attention of tourists, emphasizing cheapness and nutritional qualities - essential information for tourists. National dishes that are interesting for tourists may be emphasized, or the opportunity to have lunch quickly and inexpensively.

Restaurants practice compiling express lunches(on separate forms), and the dishes from this menu should not be repeated in the menu of the ordered dishes. The lunch and express lunch menus are only used during the restaurant's daytime operating hours.

On the lunch menu special dishes include easy-to-cook dishes that are convenient for the holidays. This type of menu is convenient to use in station restaurants and airports. The main courses should include snacks of three or four types, first courses - two, second courses - four or five, sweet dishes, hot and cold drinks of three or four types, as well as flour confectionery products. Lunch and express lunch menus are typewritten daily. These menus are handed to visitors during the day when they take their order.

Cold and hot snacks. Cooking like professionals! Krivtsova Anastasia Vladimirovna

Conclusion

This book contains recipes for cold and hot appetizers from a variety of products - vegetables, eggs, meat, fish, mushrooms, etc. Using them, you can prepare appetizers that are suitable for a festive feast, buffet table, complement the main dishes for lunch or dinner, and also will replace the usual breakfast or afternoon snack. Some hot appetizers can be served as main courses at main meals (lunch or dinner).

Cold and hot snacks diversify the menu. They stimulate the appetite and prepare the digestive tract to digest the main food, which is more abundant and heavier. Snacks allow you to satisfy different taste needs during a meal. It is believed that the more flavors a person experiences during a meal, even with a small amount of food, the more satisfied he is, and what he eats will benefit him. With the help of appetizers, as well as sauces served with them, you can try at one table sour, sweet, tart, bitter... All this brings pleasure to true gourmets, and small portion sizes will allow you to try different appetizers without overeating.

With this book you can prepare both traditional Russian snacks (pickles, salads, vinaigrettes, sandwiches) and snacks from the cuisine of other nations (sushi, tartlets, julienne).

Sandwiches with egg, onion and anchovies

Tartlets with cream cheese, salmon and caviar

Appetizer of eggs, sprat and red caviar

Vegetable salad with crab meat and mayonnaise

Rolls with salmon, cucumber and cream cheese

Champignons stuffed with meat

Baked potatoes with mushrooms, cheese and herbs

Tomatoes stuffed with ham, egg and mayonnaise

This text is an introductory fragment. From the book Tinctures and liqueurs author Dubrovin Ivan

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CONCLUSION Our culinary investigation has come to an end. We sincerely hope that you were not bored. Both on the sofa with this book and at the stove trying to cook something from Fritz and Wulf... Even if you didn’t intend to cook anything, you still managed

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Introduction Every person is a cook, so to speak, out of necessity - he is able to cook himself a simple dinner, and sometimes amaze his family and friends with a home-baked cake, but that is where his knowledge in the field of cooking ends.

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From the book Food in the Countryside author Dubrovin Ivan Ilyich

Conclusion You can’t argue with the fact that you need to eat wisely. This is as irrefutable as the fact that products grown by your own hands are doubly beneficial for the body (no nitrates, environmentally friendly, straight from the garden) and three times tastier (you put in your work)

From the book Tea author Kolesnikova Yulia

Conclusion

From the book 220 recipes for women's health author Sinelnikova A. A.

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Conclusion Preserves, pickles, jams, marshmallows and compotes remind many of us of childhood, taking us back to those moments when we enthusiastically dipped a spoon into the aromatic mass, took out our favorite delicacy and ate it with pleasure. Everyone knows that the most delicious and healthy

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Conclusion Immunity is a passport to a world in which a huge number of microbes and dangerous bacteria await us. The body is constantly fighting against foreign substances, always being in tension and ready to repel an external attack, for every

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Conclusion Strict dietary restrictions are most often aimed at getting rid of excess weight, which is considered the root cause of many diseases, not to mention the obstacle that fat deposits pose to the general desire for ideal, from the point of view

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From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Snack- food that is served before main courses or as a separate light meal. The snack is often consumed together with alcoholic drinks (aperitif). There are cold and hot snacks. Snacks are made from vegetables, fruits, mushrooms, meat, and fish. In Russian cuisine, salted or pickled cucumbers, sauerkraut, black and red caviar, vegetable caviar, salads, sprats and other canned fish, herring, salted fish, salted mushrooms, pies, and sandwiches are popular as snacks. Cuttings can also serve as an appetizer: meat (sausage), fish, cheese.

At the beginning of the twentieth century in Russia, the following were considered classic snacks for vodka: Astrakhan herring; pickles; baked pies with meat, fish or mushroom filling; pressed caviar mixed with finely chopped green onions And olive oil; salted porcini mushrooms with onions, black pepper and sunflower oil.

Of course, almost all peoples of the world honor traditions national cuisine. This fully applies to snacks. Therefore, despite the generality of the purpose of snack dishes, the selection of products, the culture of design, serving and consumption of snacks in different countries may have significant differences. For example, a traditional type of American snack - snack- as a rule, it is intended for quick consumption “on the go” and is designed for a long shelf life: chocolate bars, a variety of chips, popcorn and corn sticks, nuts with sugar or salt, crackers.

And light snacks Chinese cuisine - dim sum or dianxin- are small portions of dessert, fruits, vegetables or seafood laid out on several saucers, which in the Chinese tradition of tea drinking are served to the table along with a cup of Chinese Pu-erh tea, usually before lunch.

A typical dim sum breakfast in Hong Kong. From left to right and top to bottom: shrimp balls (ha gau), jasmine tea, chicken with vegetables, rice soup (two cups with spoons), steamed noodles (left), rice noodles with soy sauce(on a plate), steamed pork buns

In German cuisine, a typical Bavarian snack is considered traditional - either way(Bavarian) obazter(German) (for example, for beer), prepared (usually) from mature Camembert cheese, butter, onion, cumin and sweet red paprika. In some cases, fresh soft cheese is added. It is usually served with dark rye bread, onions, sliced into rings, or green onions.

Obatsda

French savory appetizer - vol-au-vent- a small, tower-shaped puff pastry filled with meat, fish or mushroom stew. Vol-au-vent is also called the product itself made from puff pastry without filling. Several small circles are cut out of puff pastry, one circle is set aside under the bottom of the vol-au-vent, and the inner circle of the rest is cut out to make rings. The rings are attached to the bottom of the mug using beaten egg whites. The small inner circle subsequently serves as the cap of the vol-au-vent. In the oven puff pastry rises and takes the shape of a cylindrical cup. Ready-made vol-au-vents are filled with filling, depending on the recipe, baked again in the oven and served hot.

Volovan

Traditional hot or cold meat and vegetable appetizer in Italian cuisine - antipasto- prepared from typical Italian meat and seafood, as well as specially prepared vegetables, and served on a large plate or rotating wooden tray before the main course, such as pasta. Antipasto is laid out on a dish so as to create a composition that is harmonious not only in taste, but also in appearance.

Antipasto: pieces of grilled bread, sweet red peppers and garlic, two types of salami, stewed eggplant, olives, mozzarella pieces

It is interesting that in Russian cuisine, in addition to the snack dishes already mentioned above, there is another traditional snack, which dates back to the 19th century - Nikolashka. This is a cold, savory appetizer, usually consumed with strong drinks, consisting of a slice of lemon sprinkled in a semicircle with finely ground coffee and powdered sugar. According to legend, Nicholas I once tasted real French cognac. It seemed to the emperor to be very strong, and only a slice of lemon was at hand. Subsequently, he repeatedly tasted cognac with lemon and once suggested that those around him try it. Since then, the process of drinking strong drinks with lemon has taken root and has survived to this day. According to another version, the snack was invented in the palace kitchen of Nicholas II. Allegedly, it was there that they determined that in the best possible way The bouquet of cognac is shaded with lemon.

Nikolashka on a plate

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Organization and technology for the production of hot snacks for a first class restaurant with 75 seats

INTRODUCTION

restaurant appetizer dish

The purpose of this course work is to study the technology of preparation, design and distribution of hot snacks, assess their quality and safety, study the assortment of hot snacks and expand it into the menu of a first-class restaurant.

· study the technological properties of this type of raw material

· describe technological processes

· present an assortment of complex hot poultry dishes

· consider the organization of the cooking process

Currently, the country's public catering industry is experiencing significant changes associated with the transition to market relations.

It should be noted that food, which constitutes one of the forms of consumption, along with production, distribution and circulation (exchange), is an integral part of social production. Satisfying the personal needs of the population for food involves its production and organization of consumption, which arise and develop in close connection with the material conditions of society and appear in an individual or socially organized form. In the second case, food is produced and consumed in large quantities in special enterprises: canteens, cafes, restaurants.

The speed of service, attentiveness and diligence on the part of the restaurant’s professional staff in attracting customers can guarantee mass visits even in the first time after opening. The pleasant atmosphere of coziness and comfort will involuntarily make those who come for the first time want to visit the restaurant again and make it their permanent venue for important events. business meetings or pleasant romantic dates, evening gatherings with friends or quiet dinners with family.

The presence of a cultural and entertainment program that accompanies visitors’ stay in the restaurant has always endowed these establishments with special charm. Live music, karaoke, dance shows, retro evenings, celebrations memorable dates, organizing events at the request of the customer and many other types of entertainment will make the restaurant a place for consuming delicious food and a pleasant leisure center for visitors.

In connection with the above, the organization of work and production of a restaurant, customer service for catering establishments, and how to determine and set the correct restaurant development strategy are of particular relevance.

1.ORGANIZATIONAL PART

1.1 CHARACTERISTICS OF THE ENTERPRISE BEING DEVELOPED

Restaurant "Sliyanie" first class with 75 seats.

A restaurant is an enterprise in which the organization high level serving visitors in the sales area is combined with organizing the production of a wide range of culinary and confectionery products, as well as the production of signature dishes, snacks and drinks.

The cuisine (menu) of a restaurant differs from the menu of canteens and bistros, as a rule, in a wide range of wines, drinks, culinary and confectionery products, their design, and taste. Culinary dishes and confectionery products are prepared by chefs and confectioners who have achieved high professional skills and know the intricacies of preparing dishes and drinks. Many restaurants specialize in cooking only national dishes or foreign cuisine, for example, a Chinese restaurant serves Chinese cuisine, and the service shows a Chinese flavor.

As additional services, restaurants organize the sale of culinary and confectionery products through culinary stores, order tables, buffets and restaurant bars, and accept orders for home service.

In addition to city restaurants, there are restaurants located at hotels, railway stations, and airports. Restaurants located on streets and avenues must have a sign at the entrance with the operating hours, and on the facade of the building - a sign with the name of the restaurant (restaurant "Slovakia", restaurant "Victoria"), well lit in the evening. The entrance to the restaurant should be well lit and have a place to park a car.

State standard Russian Federation(GOST R 500762--2007) establishes the classification of restaurants depending on the quality of the services provided, the interior, as well as the range of custom-made and signature dishes and products. Based on the totality of these distinctive features, restaurants are divided into three classes - luxury, upper class and the first one.

A “first” class restaurant is characterized by simplicity and originality of the interior, harmony and comfort. Decorative elements are used in the interior to create a unified style; the name of the restaurant, the specifics of the cuisine and other factors are taken into account. When decorating, valuable types of wood, synthetic finishing materials. The furniture in the restaurant is comfortable, durable, the tables are covered with polyester. For table setting, not tablecloths can be used, but individual linen napkins and inexpensive porcelain tableware. First class restaurants offer a wide selection of culinary dishes and snacks, drinks, and custom-made dishes of simple preparation. Service is provided by waiters and bartenders in uniform (white top, dark bottom). In the evening, music is played in the restaurant, for which stereophonic radio equipment and lighting equipment are used.

A “first” class restaurant - harmony, comfort and choice of services, a varied assortment of specialties, products and drinks of complex preparation.

Mandatory requirements:

· illuminated sign with design elements

· decoration of halls and premises using original decorative elements

· availability of a banquet hall and separate cabins

· ventilation system providing acceptable temperature and humidity parameters

· standard furniture corresponding to the interior of the premises

· tables with polyester coating

· semi-soft chairs in the dining room

· metal dishes and cutlery made of stainless steel

· semi-porcelain, earthenware dishes

· graded glassware without a pattern

· branded white or colored tablecloths (replacement with individual napkins is allowed)

· linen napkins for individual use

· menu and price list with the company logo in national and Russian languages

· menu cover with logo or design

· a varied assortment of specialty dishes, products and drinks of complex preparation

· wide range of confectionery products industrial production, fruits, wine - vodka, tobacco products, fruit and mineral waters

· service by waiters, bartenders, head waiters

· Availability of uniforms with or without an emblem and shoes for service personnel

· any types of music services (using jukeboxes, sound and video reproducing equipment)

1.2 CHARACTERISTICS OF THE HOT SHOP. SELECTION OF TRADE AND TECHNOLOGICAL EQUIPMENT

Hot shop dishes must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be developed according to technological instructions and maps, technical and technological maps, subject to Sanitary rules for catering establishments.

The main requirement for the layout of the workplace is its location, which would minimize the chef’s transitions from one type of equipment to another. In accordance with this requirement, insert sections with a water-folding device and inventory cabinets are installed next to the stoves, tables are installed near ovens and frying pans, tables with built-in baths are placed between the cooking boilers, and universal drives and vegetable cutting machines are placed between the production tables and the thermal equipment.

The order in which workplaces are placed on production lines is of great importance, since the nature of the movement of service personnel depends on this. The shorter this path, the less human time and energy will be spent in the production process, the more efficiently the equipment will be used. Properly organized technological lines can reduce unnecessary unproductive movements of workers, facilitate working conditions and help increase productivity. The plan of the hot shop for a restaurant with 300 seats is shown in Figure 1.

When placing equipment, it is necessary to observe, first of all, the principle of flow, so that when performing work, cooks do not make unproductive movements in the opposite direction technological process. The most rational is linear placement of equipment. During work, cooks move only along the equipment line and turn no more than 90°.

For the rational organization of labor in the workplace, when completing technological lines, it is necessary to take into account not only the sequence of operations, but also the direction in which the process is being conducted. Cooks' labor productivity is 5-8% higher if technological processes are directed from right to left.

In accordance with labor safety requirements, the cook must be at the control panel while the machine is operating, so the loading openings of machines with mechanical drives (meat grinder, mince mixers, vegetable slicers, bread slicers) and most heating devices are on the right, and the unloading openings or receiving trays are on the left. This also supports the conclusion that processing should be directed from right to left.

Since the length of technological lines is limited by the overall dimensions of the workshops, it is permissible to use the linear-group method of arranging equipment according to technological processes. Lines are located parallel to the lines of thermal equipment in the hot shop auxiliary equipment. Technological lines can have a wall or island arrangement; they are installed in one or two adjacent lines, parallel or perpendicular to the distribution.

The hot shop should be equipped with a variety of equipment: cutting boards, skimmers (for removing foam), scoops (for pouring liquid), sieves, stewpans for sautéing vegetables, metal and large baking sheets cast iron frying pans for frying semi-finished meat products. To determine the volume occupied by the product in the boiler, measuring rulers-boiler gauges are used, and chef's knives are used to cut products; carbing (for figured cutting).

Characteristics of workplaces. At the chef’s workplace, for preparing broths and soups, the heating equipment line installs digester boilers of various capacities, frying pans for sautéing roots, and stoves for preparing portioned first courses.

The line of non-mechanical equipment includes the following tables: with a refrigerated cabinet, where fats, sour cream, herbs and other products are stored for a short period of time; with a built-in washing bath for washing cereals, herbs and other products; for installation of small mechanization equipment, storage of equipment, spices. Ready-made dishes are transferred to distribution lines, where they are portioned and released to waiters or directly to consumers.

In large catering establishments, large-capacity digester kettles (100, 160, 250 l) are installed in the first course preparation line. Food boilers can be equipped with special mesh inserts, which are immersed and removed from them by a mobile lifting mechanism, the bottom of the grid is folded back manually when unloading the contents. Using a moving mechanism, the mesh inserts are delivered and lowered into the boiler along with the products, and removed at the end of cooking.

During periods of low workload, compotes, jelly, and syrups for jellies and mousses are prepared in the soup department of the workshop.

At the workplace for preparing hot drinks, a stove, a boiler, and a production table (SMSM) are installed. This table can accommodate a coffee grinder and a coffee maker. There are also teapots for brewing tea, tea and coffee cups, coffee pots, milk jugs, and cream jugs. Tea, instant coffee and beans are stored in tightly closed containers.

Coffee and cocoa with milk are prepared in a stovetop container. Milk and cream are boiled in it. Hot drinks can also be prepared in a separate room - a coffee buffet.

At the workplace for preparing fried dishes and side dishes, a deep fryer, a frying pan, a stove, and a table-cabinet with cooling are installed in which fat and semi-finished products are stored. When deep-frying, food is placed in a mesh liner and lowered into fat heated in the deep fryer (there should be 4-5 times more fat than product). Using the liner mesh, the finished product is removed from the fryer.

When frying food in the main way, a frying pan is heated, fat is placed in it (bring it to a boil), and then products made from meat, fish, vegetables or other products. Spatulas are used to turn them over, and paddles are used to stir them.

A small number of products are fried on the stove in a stovetop container.

If vegetables are cut in a hot shop before frying, then for this purpose they use a replaceable mechanism for cutting vegetables to a universal drive PG-0.6 or PU-0.6; to cut small quantities, use a cutting board marked OS and three chef's knives.

At the workplace for cooking and stewing dishes, sauces and side dishes, food boilers, stoves and tables with refrigerated cabinets, tables with built-in washing baths are installed.

Boilers for cooking side dishes can be equipped with mesh inserts in which the product is lowered into the boiler. This creates significant convenience when cooking pasta, rice, etc. To prepare mashed potatoes, use a wiping machine, which is part of a universal drive type PG-0.6 and PU-0.6, or a mobile machine MKP-60. The machine is used for preparing mashed potatoes cooked in 60-liter digester kettles.

For stewing food, they use stewpans - flatware with a thick bottom, for cooking fish links - chaplite fish cauldrons with mesh inserts, for steaming - cauldrons of different capacities with mesh inserts.

For sorting and washing cereals, as well as for washing side dishes, tables with built-in baths are used. Fats, processed foods, and red base sauce are stored in tables with refrigerated cabinets. On the table surface cutting boards marked MB, PB cut boiled meat, fish, poultry.

At the workplace for baking dishes, an oven and a table with a refrigerated cabinet are installed. Many products undergo other types of processing before baking, for example, when preparing cabbage rolls, cabbage is first blanched, when making minced cabbage rolls, rice is boiled in a cauldron, and onions are sautéed. In this regard, other types of equipment are also used: electric boilers, electric frying pans. These operations can also be performed on an electric stove in a stovetop container.

Baking is the final operation. To do this, use baking trays with high sides, which are filled with semi-finished products and placed in the oven. In restaurants, dishes are also baked in portioned dishes: frying pans (hodgepodge in a frying pan), cocotte makers (mushrooms, baked dishes, sauces in sour cream sauce), kokilnitsa (fish baked in milk sauce). Baked sweet dishes are also prepared at this workplace: baked apples, puddings with sweet sauces.

The first courses are portioned into deep plates, broth cups, accompanying products - into pie plates (pies, dumplings with garlic), small plates (krupenik); the second (240 mm), oval and round in gravy boats. If restaurants serve lunch and dinner, then hot shop can work 1.5 shifts, if it also includes breakfast, then 2 shifts. In the hot shop, lines for preparing first and second courses are organized with the allocation of work stations for the preparation of: 1) broths; 2) first courses; 3) hot drinks; 4) frying main courses, side dishes; 5) cooking and stewing main courses, sauces and side dishes; 6) baking dishes.

Drawing. Approximate plan of a restaurant hot shop

1 -- electric four-burner stove PESM-4Sh; 2 -- electric frying pan SESM-0.5; 3 -- electric oven; 4 - fryer FESM-20; 5 -- electric two-burner stove for direct frying; b -- insert k thermal equipment; 7 electric food warmer MSESM-50 for sauces; 8 -- production table SP-1470; 9 -- universal drive PG-0.6; 10 -- table for installing small-scale mechanization equipment; 11 -- cooled table SOESM-2; 12-- kebab oven; 13 -- mobile rack; 14 -- digester boiler KPE-100; 15 -- electric boiler KRNE-YuOB; 16 -- digester boiler KPESM-60; 17-- mobile bathtub VPGSM for washing side dishes; 18 -- refrigerated cabinet ШХ-0.4М; 19 -- counter-bain-marie for first courses; 20 -- electric dispensing stand SRTESM; 21 -- distribution stand SRSM; 22 -- table with built-in washing tub SMVSM; 23 -- sink.

1.3 PRODUCTION PROGRAM

The successful execution of the production process depends on operational planning and proper organization work in public catering establishments.

The essence of operational planning lies in drawing up the production program of the enterprise. Production program planning issues are dealt with by production managers (deputies), supervisors production workshops, foremen, accounting workers.

Production program - a reasonable plan for the production of all types of products own production.

Operational planning includes the following elements:

1. Drawing up a planned menu for the week and developing a menu plan based on it, reflecting the daily program of the enterprise.

2. Calculation of the need for products for preparing dishes provided for in the menu plan.

3. Filling out a request - an invoice for the release of products from the pantry.

4. Distribution of raw materials between workshops and foremen.

COMPILATION OF A TABLE OF LOADING OF THE TRADING FLOOR

To draw up a production program, a sales floor loading schedule is drawn up to determine the number of consumers per day

The sales floor load table is compiled taking into account the operating hours of the enterprise, the level of load of the sales floor during the day and the turnover of one seat per hour. The number of consumers in each hour of operation of the enterprise is determined by the formula:

P - number of seats in the designed catering establishment

n - turnover of one place per hour

C - average percentage of sales floor occupancy (%)

Loading chart for the sales area of the Merge restaurant with 75 seats

Opening hours	Number of boardings per hour	Average room occupancy percentage (C%)	Number of consumers (N)	Food conversion factor (n)

In the table below, the food conversion factor (K) is determined by the formula:

N hour - the number of consumers who passed through the sales area within one hour (persons);

N day - total number of consumers

DETERMINING THE QUANTITY OF DISHES AND DRINKS TO BE MADE

The total number of dishes produced per day (n) is determined by the formula:

N is the number of consumers served by this enterprise per day (persons);

M is the coefficient of food consumption by one visitor in public catering establishments of various types.

Considering that in a public first-class restaurant with 75 seats, the food consumption coefficient is m = 3.5, the total number of dishes produced per day is:

n=368*3.5=1288(dishes).

Breakdown of dishes by assortment in accordance with the consumption rates of individual types.

After calculating the total number of dishes sold by the enterprise per day, they are broken down by type (cold, first, second and sweet). It is taken into account that the consumption coefficient of dishes m is the sum of the consumption coefficients of their individual types.

m=m cold dishes + m main dishes + m sweet dishes

n cold dishes =N*m cold dishes;

n first courses =N*m first courses, etc.

The calculation data is summarized in the following table.

Breakdown of dishes by assortment in the first class restaurant “Sliyanie” with 75 seats.

The quantity of hot and cold drinks, flour confectionery and bakery products, bread is determined according to the consumption standards of the above products per person per day.

n hot drinks = 0.075l*368=27.6l

27.6:0.15=184 (servings)

Calculation data is tabulated

Name of drinks, confectionery, bakery products by type	Number of visitors, N (persons)	Consumption rate per person per day, l, pcs., kg	Quantity
			In liters, pieces	In portions
Hot drinks
Cold drinks
Flour confectionery products
Rye bread
Wheat bread

DEVELOPING A MENU PLAN

The menu plan is a production program for public catering establishments with a full production cycle and working on semi-finished products. In publicly accessible enterprises, the menu plan is drawn up based on the approximate range of products produced and sold for a given type of enterprise, the seasonality of raw materials, and the breakdown of dishes by assortment.

The ratio of assortment in each group of dishes is determined by consumer demand. The menu plan indicates the number of recipes, the output of dishes, the name and quantity of dishes of each type produced per day.

Menu plan for the first class "Merger" restaurant with 75 seats.

Recipe No.	Name	Number of dishes
Cold dishes and snacks
	Salmon with lemon
	Liver pate
	Baskets with ham mousse
	Chicken fillet in jelly
	Vetter meat salad
	Sauerkraut salad
	Pickled beet salad with apples
	Tomatoes stuffed with mushrooms
	Cheese platter
	Butter
Hot snacks
	Porcini mushroom julienne

	Transparent meat broth with pie
	Borscht "Ferelden"
Second hot courses
	Steamed pike perch with grilled tomatoes
	Grilled trout with green risotto and basil
	Boiled veal with white sauce
	Tenderloin shashlik with tkemali sauce
	Turkey fillet with fruit
	Eggplant rolls
	Vegetables in batter
	Pasta with ham and cheese
	Buckwheat porridge with porcini mushrooms
	Fried eggs with herbs
	Cottage cheese casserole
Sweet dishes
	Pancakes with banana and jam
	Citrus jelly “Orange Happiness”
	Ice cream "Chocolate Sphere"
Hot drinks
	Cream tea
	Black tea
	Cocoa "Dream in the Night"
Cold drinks
	Iced coffee
	Milkshake (vanilla) “Delight”
Bakery and flour confectionery products
	Neliti Cinnamon Bun
	Vanilla cupcake "Sletron"
	Cake “Cherry Mood”
	Cake “Moon Dawn”

2. TECHNOLOGICAL PART

2.1 CHARACTERISTICS OF A GROUP OF DISHES

A hot appetizer, in fact, can be almost any dish. For example, boiled, fried or baked vegetables, hot sandwiches, sandwiches and toast, fish or poultry cooked in batter, croutons and julienne - each of these treats can serve as an excellent start to the main meal. Hot appetizers are included in the menu after cold appetizers.

If, when serving main courses, etiquette requires the presence of a knife, then you can eat appetizers without it, and this will not be considered “bad form,” because the main rule for preparing them is to cut them rather finely. They are usually served in small quantities and without a side dish as such, but often with sauce. At the same time, these treats can be placed on the table in the same container in which they were prepared (for example, in original cocotte or poached pans, small portioned frying pans). It is worth remembering, however, that the main goal of these dishes is not to quench the appetite, but to awaken it, so snacks usually have a rather pungent taste and an abundance of spices and herbs.

To give snacks a special look, various edible decorative elements from fresh and boiled vegetables and herbs are used. The presentation of dishes should not be overly complex and time-consuming.

A chiller is a type of metal dish in the shape of a shell for baking and serving hot appetizers of sturgeon, pike perch or other fish and seafood.

A cocotte maker is a small metal ladle for serving julienne. A type of metal utensil, a small saucepan with a long handle. For baking and serving appetizers with sauces. Capacity - 100 ml.

Characteristics of raw materials.

Potatoes - Table varieties contain 12 - 18% starch, have medium or large tubers with thin skin, with a small number of shallow round eyes. The potato pulp should be white, of good taste, and boil well. Tubers should be well preserved.

Apples. The nutritional and medicinal value of apples is determined by the content of sugars, vitamins and mineral salts, and organic acids. Apples of consumer ripeness, which have the taste and aroma characteristic of the variety, are mainly used for food. According to ripening time and storage duration, apple varieties are divided into six groups: summer, early autumn, autumn, early winter, winter, late winter.

Onion. Pungent taste and specific smell. Color yellow and red. Must be free of rot and clean scales.

White mushrooms. Color is white, cream or brownish brown depending on the botanical variety. The cap is hemispherical, convex, white, with small brownish fibrous scales. The pulp is white, pale pink when broken, the smell and taste are pleasant.

Classification of poultry meat. Depending on the type and age: young poultry carcasses (chickens, broiler chickens, ducklings, goslings, poults, turkeys, guinea fowl); carcasses of adult poultry (chickens, ducks, geese, geese, guinea fowl); game meat (wood grouse, guinea fowl, partridge, duck, geese, etc.). In terms of fatness and quality of carcass processing: first category; second category.

Sour cream. Appearance and consistency - a homogeneous thick mass with a glossy surface. The taste and smell are clean, fermented milk, without foreign tastes or odors. Color - white with a creamy tint, uniform throughout the mass.

Fish meat contains proteins, fats, carbohydrates, minerals, vitamins, water and other compounds.

Salmon (red species) include chum salmon, pink salmon, chinook salmon, sockeye salmon, coho salmon and masu salmon (Far Eastern salmon); salmon, trout, whitefish.

Fish of this family have an oblong, thick body, covered with small, tightly fitting scales, except for the head. There are two fins on the back, the second one is adipose. The meat is tender, fatty, and has almost no intermuscular bones. The meat and caviar are light pink to pink in color. The edible part of the fish makes up 51-65% of its weight.

Eggs. The condition of the air chamber is stationary, height no more than 9 mm; The yolk is strong, hardly noticeable, moving from the central position, color from pale yellow to dark yellow; the protein is dense, light, transparent.

Margarine. Color yellow. Shape in the form of square and rectangular pieces. No foreign mold odors. The taste is characteristic of this product, not bitter.

Wheat flour. Color white or white with a cream tint; the smell is characteristic of wheat flour, without foreign odors, not musty, not moldy; the taste is characteristic of wheat flour, without foreign flavors, not sour, not bitter; There should be no crunching sensation when chewing the flour.

The broth should be transparent yellow, corresponding.

Preparation of raw materials.

To maximize the preservation of vitamin C in vegetables, fruits and other products, special processing conditions have been developed that must be strictly adhered to. Vegetables should be washed not in chopped form, but in whole form; Vegetables for cooking should be placed in boiling, salted water and cooked in a boiler, covered with a lid, at low boil, strictly observing the established time limits. To preserve vitamin C in greens, it is important to prevent long periods of storage and especially wilting. Special attention should be paid to peeling and cutting boiled vegetables, washing fresh vegetables and greens (at least 5 minutes). It is advisable to cut vegetables by machine.

Ready-made hot snacks should be cooked through, but not overcooked. When served, they should have a temperature of 95 o C, be beautifully decorated, and have a characteristic aroma.

Hot snacks cannot be stored. They are prepared immediately before serving.

The main rule is the quality of the ingredients used when preparing snacks.

In the first stage, the raw materials undergo sorting, washing, cleaning, cutting, chopping, cutting, etc. in various combinations and sequences. In the second stage, the prepared raw materials are subjected to different types heat treatment.

Fresh meat used for cooking must have normal color, smell and elastic consistency. The dimple formed when pressed with a finger quickly levels out in benign meat.

Meat is used for baking top quality, without tendons and connective tissue, mainly meat from young animals. The meat is freed from films and excess fat, browned without fat in a frying pan or in a well-heated oven, periodically sprinkling with water to prevent drying out. The meat is cooked until cooked at a lower temperature.

Fish for frying, poaching in whole form or in portioned pieces with or without skin, cartilage is cut off at the links, then they are scalded and removed from the “bugs”.

2.2 ASSORTMENT OF HOT SNACKS

Appetizers are designed to awaken the appetite, so they are served before main courses along with aperitifs. First, guests are offered cold appetizers, then hot ones. To prepare snacks, green salads, meat, potatoes, fish, poultry, cheeses, crayfish, crabs, shrimp, oysters, mussels and other raw materials are used.

Hot appetizers are usually similar to hot main courses. But unlike them, they do not require a side dish, and have a significantly lower yield of the finished product.

Assortment of hot snacks:

fish baked with sauce

fish and seafood with cheese

· squid in sour cream sauce

· squid in batter

· hot appetizer with shrimp

· porcini mushroom julienne

· hot sandwiches

· cheese soufflé

· pancakes with meat filling

· stuffed vegetables

· suluguni, fried in breadcrumbs

Hot appetizers are served at the beginning of the meal, after cold appetizers. If there are several positions of hot snacks, they must be served in the following order:

from fish and fish products

· made from meat

from offal

· birds and game

The serving temperature for hot snacks should be at least 70-75 °C. Hot snacks are not placed on the table in advance.

Classification of hot snacks:

· hot sandwiches

· warm salads

fish dishes

Meat dishes

· julienne

2.3 COMPILATION OF TECHNOLOGICAL MAPS FOR HOT SNACKS

Grilled salmon

Product (semi-finished product)	Gross, g

Vegetable oil
Citric acid
Parsley (greens)
Mass of fried fish

Cooking technology
Fish cut from skinless and boneless fillets, or portioned pieces without skin and cartilage, are marinated with the addition of vegetable oil, citric acid, pepper, salt, chopped parsley for 10-20 minutes. The prepared fish is fried on both sides on a grill grate.

Shrimp baked with sour cream sauce

Product (semi-finished product)	Gross, g
Fresh frozen shrimp, uncut
A mass of boiled shrimp, cut into pulp
Potato
Sour cream sauce

Margarine
Weight of semi-finished product

Cooking technology
In a portioned frying pan, greased, place potatoes, cut into slices, on it - boiled shrimp, cut into pulp, or shrimp (canned), around - the remaining potato slices. All this is poured with milk or sour cream sauce, sprinkled with grated cheese, sprinkled with melted margarine and baked in the oven for 5 minutes.

Sour cream sauce

Bouillon

Product (semi-finished product)	Gross, g


Onion


Cooking technology
Bones, washed and chopped into pieces 5-7 cm long (bone marrow is removed from vertebral bones), are poured cold water, bring to a boil, remove the foam and cook at low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, add vegetables to the broth. The finished broth is filtered.

Meatballs in sauce

Product (semi-finished product)	Gross, g
Beef (cutlet meat)
Wheat bread

Onion
Premium wheat flour
Weight of semi-finished product
Rendered fat
Weight of ready-made meatballs
Sour cream sauce

Cooking technology
Cutlet mass with the addition of raw onions cut into balls weighing 10-12 g, then breaded in flour, fried, placed in a shallow dish in 1-2 rows, poured with sauce and simmered for 5-10 minutes until cooked.

Sour cream sauce

Meat rolls stuffed with apples and prunes

Product (semi-finished product)	Gross, g


Prunes
Weight of minced meat
Weight of semi-finished product
Rendered fat
Lots of stewed rolls

Cooking technology
Place minced meat on thinly cut portions of pork and roll it into rolls. They are sprinkled with salt and pepper, fried, water is added and simmered for about 1 hour. For minced meat; Apples with the seed nest removed are cut into thin slices. The sorted and washed prunes are poured with hot water and left in it until completely swollen and cooled. Then the prunes are pitted, finely chopped and mixed with chopped apples.

Vol-au-vent with chicken and mushrooms

Product (semi-finished product)	Gross, g
Unleavened puff pastry for flour products
	37http://pbprog.ru/products/pitanie.php
Mass of boiled pulp without skin
White sauce
Butter
Fresh porcini mushrooms
Weight of prepared mushrooms
Volume of vol-au-vent

Cooking technology
Boiled chicken meat is cut into slices; season with sauce, butter, add sliced boiled mushrooms, boil for 5 minutes and fill the vol-au-vents with this mixture before serving. Place a baked cap on top of the vol-au-vent.

Main white sauce

Product (semi-finished product)	Gross, g
Fish broth
Margarine
Wheat flour
Onion
Parsley (root)

Cooking technology
Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into sautéed flour, cooled to 60-70 °C, and kneaded until homogeneous mass, then gradually add the remaining broth. After this, add chopped parsley and onion to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, bay leaf. Then the sauce is filtered, rubbing the boiled vegetables and brought to a boil.

Boiled pheasant

Product (semi-finished product)	Gross, g

Onion
Weight of boiled pheasant
Main red sauce

Cooking technology
Processed poultry carcasses are molded before cooking, i.e. give them a compact shape. The game is threaded into one thread. In this case, the carcass is placed on the table with its back down, held with the left hand, and with the right hand a chef's needle and thread are passed through the legs. Then the needle and thread are moved under the carcass to its original position, passed again under the end of the sirloin protrusion, the legs are pressed against the carcass and the thread is tied on the back with a knot. Prepared game carcasses are placed in hot water(2-2.5 l per 1 kg of product), quickly bring to a boil, and then reduce the heat. Remove the foam from the boiling broth, add chopped roots, onions, salt, cook at low boil in a sealed container until tender, after which the cooked carcasses are removed from the broth, allowed to cool and cut into portions as required. Release the bird, 2 pieces (fillet and legs) per serving. Chopped portions of game are poured with hot broth and brought to a boil.

Main red sauce

Product (semi-finished product)	Gross, g
Broth brown
Rendered fat
Wheat flour
Tomato puree
Onion
Granulated sugar

Cooking technology
Chopped onions, carrots, parsley are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes. sifted wheat flour sauté at a temperature of 150-160 °C, stirring occasionally in a stovetop dish or on a baking sheet in an oven in a layer of no more than 4 cm until it turns light brown. The flour sauté, cooled to 70-80 °C, is diluted with warm broth in a ratio of 1:4, thoroughly stirred and added to the boiling brown broth, then the vegetables sauteed with tomato puree are added and cooked at low boil for 45-60 minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Baked potatoes with egg and tomatoes

The history of cold dishes and snacks. Studying the range of hot snacks, features and technologies for their preparation

Conclusion

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