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Classification of catering facilities

The design of public catering enterprises takes into account the following characteristics underlying the classification: type of enterprise, functional purpose, technological stage of processing of raw materials, method of production of culinary products, assortment, nature of service and provided services, type of food, location of the enterprise, serviced contingent of visitors, seasonality of work , degree of mobility.

Types of catering facilities. Type of catering enterprise - a set of distinctive features of a certain type of enterprise that characterize the quality of services provided, the level and conditions of service. The following types are distinguished: restaurant, bar, cafe, dining room, snack bar, another type of enterprise.

The restaurant is a catering company with a wide range of dishes of complex preparation, including custom-made and branded, wine, vodka, tobacco and confectionery products, with an increased level of service combined with the organization of leisure.

Restaurants are distinguished by the assortment of products sold (fish, beer, with national or foreign cuisine), location (city restaurant, hotel, train station, etc.), concepts (author or non-author, which uses the appropriate technology: its own , traditional, with elements of novelty). According to the level of service and the range of services provided, restaurants are divided into three classes: luxury, highest and first.

Bar - a company with a bar counter, selling mixed, strong alcoholic, low alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

Bars are distinguished: according to the range of products sold and the method of preparation (beer, dairy, grill bar, salad bar, snack bar, express bar, etc.), according to the concept and specifics of service (video bar, sports bar, Irish pub and other). Bars are divided into classes: luxury, highest and first.

Cafe is an enterprise for the organization of catering and leisure for consumers with the provision of a limited, in comparison with a restaurant, assortment of products and selling specialty, custom-made dishes, products and drinks.

Canteen - an enterprise that is generally accessible or serves a certain contingent of consumers, which produces and sells dishes in accordance with a varied menu by the day of the week.

Canteens are distinguished: by the assortment of products sold (general, dietary, medical and preventive nutrition), by the served contingent of consumers (open type, school, student, etc.), by location (public, place of study, etc.).

A snack bar is a fast food company with a limited assortment of dishes of simple preparation from a certain type of raw material.

Snack bars are classified according to the range of products sold: general type and specialized (pizzeria, pancake, dumplings, donut, cutlet, dumplings, etc.).





1. According to the functional purpose, catering enterprises are divided into the following groups:

• combining the functions of production, sale and organization of consumption of culinary products and purchased goods (canteens, restaurants, cafes, bars, snack bars);

• engaged in the production of semi-finished products, culinary and confectionery products (procurement enterprises);

• combining the functions of the production and sale of culinary products (a company for the sale of meals at home);

• selling semi-finished products, culinary and confectionery products (culinary shops and semi-finished departments).

2.
Depending on the technological processing of raw materials, catering enterprises are divided into procurement and pre-production enterprises.

Procurement enterprises carry out production and trading activities aimed at the centralized production of semi-finished products, culinary and confectionery products and supplying them with public and private catering facilities of a closed and open network. These include:

Procurement factories are enterprises for the manufacture of a wide range of semi-finished products and the integrated supply of pre-owned, retail, and culinary stores with them.

Kitchen factories - large mechanized enterprises that produce lunch products, culinary and confectionery products with specialized transport to pre-cooked enterprises, school canteens, etc.

Culinary factories and factories of quick-frozen dishes - they make industrial dishes with packaging and packaging by industrial methods.

Specialized workshops for the production of semi-finished products - specialize in the development of a different assortment of semi-finished products.

Specialized culinary workshops - are organized, as a rule, as part of large catering enterprises for the manufacture of culinary products from meat, fish, etc. and sales in culinary stores and other channels.

On-board catering workshop - organized at airports for cooking, picking, short-term storage and dispensing of food on planes.

The catering complex is an industrial and economic complex of procurement and pre-prepared catering enterprises with a single technological process, a culinary store and various support services (at factories).

Pre-cooked catering enterprises - produce culinary products from semi-finished products received from procurement enterprises or food industry enterprises. These include: restaurants, bars, cafes, canteens, snack bars.

3. Depending on the method of production of culinary products, catering enterprises can work on raw materials, semi-finished products, raw materials and semi-finished products.

4. By the nature of the service and the services provided, enterprises can provide meals with leisure activities (restaurants, bars, cafes) or relatively quick service (canteens, snack bars, buffets).

5. Depending on the location and the served contingent of visitors, the network of public catering enterprises is divided into:

• for serving a certain contingent of the population at manufacturing enterprises, in institutions, universities, schools;

• serving all contingents of the population and located on the streets and squares of the city (publicly available).

6. According to the degree of mobility, public catering enterprises can be stationary and mobile (car buffets, tons, etc.).
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Classification of catering facilities

  1. THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.
    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
  2. COMMUNITY HYGIENE
    Catering enterprises are called upon to provide the population with prepared food, convenience foods and culinary products at the place of their residence, work or study. From the first years of Soviet power, the party and the government paid attention to the development of a catering network for children and industrial workers. V.I. Lenin pointed out that in the exemplary formulation of work, public
  3. Types of catering facilities
    Public catering enterprises can conditionally be divided into the following types: 1) working on raw materials - with a full cycle of processing of raw materials, producing semi-finished products (kitchen factories, procurement factories, specialized procurement workshops, etc.); 2) working in semi-finished products, producing finished products (canteens, culinary factories and workshops, dining cars, cafes, snack bars,
  4. Sanitary and epidemiological examination of public catering establishments
    Purpose of the lesson: To get acquainted with the methodology of the sanitary-epidemiological examination of public catering enterprises. Work content: 1. Acquaintance with the goals and objectives of the sanitary-epidemiological survey of public catering enterprises. 2. Preparation for the examination. 3. The main issues to be studied in the survey of catering.
  5. REQUIREMENTS FOR THE CONTENT OF FOOD COMPANIES
    2.1. Territory requirements. To maintain cleanliness at the enterprise, timely and proper cleaning of its territory, collection and removal of food waste, household garbage, cleaning and disinfection of waste bins are of great importance. Littering of the territory, accumulation of garbage on it, empty containers contribute to the pollution of the premises of enterprises and create conditions for the breeding of flies and nesting rodents,
  6. Sanitary requirements for catering
    The device and equipment of public catering facilities (canteens, restaurants, snack bars, cafes, kitchens, buffets, etc.) are regulated by the current construction and sanitary standards. The range of products manufactured by the catering company is approved by the relevant trade bodies according to the assortment minimum in strict accordance with the type of enterprise,
  7. Occupational health in catering
    Public catering enterprises are equipped with a large amount of equipment, the operation of which can have an adverse effect on the body of the worker - by increasing the volume of noise, temperature and humidity. Therefore, certain technical requirements are presented to the device and the operating mode of the equipment and instructions for its operation are developed, with which
  8. Catering Procurement
    The composition of the procurement catering facilities includes the following groups of premises: storage, production, household, service, utility - an expedition. Warehouses include: refrigerated chambers for storing raw materials and food waste; pantries for vegetables and dry products; containers, packaging materials and inventory; unloading platform with boxes and the storeroom.
  9. Sanitary and epidemiological requirements for public catering establishments
    The production of high-quality products at public catering enterprises and the health status of consumers largely depend on compliance with the requirements of the sanitary and epidemiological rules of SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them”. Quality and
  10. Sanitary and epidemiological evaluation of catering projects
    Purpose: to get acquainted with the sanitary and epidemiological expertise of catering projects. Work content: 1. Consider and give a sanitary and epidemiological assessment: the type of the enterprise; territory and master plan of the site; building layout; the recruitment and placement of commercial, industrial, warehouse, administrative and technical premises; accommodation
  11. MAIN DIRECTIONS OF PREVENTIVE AND CURRENT STATE SUPERVISION OF FOOD ENTERPRISES.
    According to functions, decisions and specific tasks, state sanitary supervision is usually divided into preventive and current. Preventive sanitary supervision includes monitoring compliance with sanitary and hygienic norms and rules when: 1. Planning for the development of a network of catering establishments; 2. The development of design standards for public catering enterprises (SNiP);
  12. SANITARY REQUIREMENTS FOR THE CONTENT OF THE TERRITORY AND PREMISES OF FOOD ENTERPRISES.
    Keeping the territory and premises of a catering facility clean is essential for its impeccable sanitation. At the same time, timely and proper cleaning of the territory contributes to less pollution of the premises of public catering establishments. The content of the territory of public catering enterprises depends, first of all, on the full compliance with sanitary
  13. General assessment of the sanitary-epidemiological state of public catering enterprises
    The overall assessment of the sanitary-epidemiological state is scored by 5 main factors of the sanitary-epidemiological risk of food poisoning and infectious diseases (Table 17). The condition of the catering enterprise is evaluated in points: • subject to all sanitary and hygienic rules - 100 points; • satisfactory condition of the enterprise - 91-100
  14. PURPOSE, METHODS AND MEANS OF DISINFECTION IN FOOD ENTERPRISES.
    The set of measures to comply with the sanitary regime at a public catering enterprise includes measures to destroy microflora in the environment. It is known that some pathogenic microbes (pathogenic), when ingested, can multiply and produce toxins (poisons) that can cause various diseases of a microbial nature. It should be emphasized that
  15. The sanitary regime of public catering enterprises and methods of its control
    Purpose: To study the sanitary requirements for the maintenance of public catering enterprises and methods for monitoring its sanitary regime. Work content: 1. Acquaintance with detergents and disinfectants. 2. Determining the effectiveness of chlorine-based disinfectants. 3. Laboratory control of the sanitary regime of public catering enterprises. Equipment: I. Equipment
  16. Sanitary requirements for catering.
    I Requirements for accommodation 1.1. Placing organizations, providing land, approving project documentation for construction and reconstruction, putting into operation is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms. 1.2. Organizations can be located both in a separate building and in an attached, built-in
  17. Sanitary requirements for catering facilities located on construction sites
    In the area of ​​mass housing development or in the construction of large factory, hotel and other complexes for feeding construction workers, temporary structures of standard prefabricated structures such as "Birch", "Fir-tree" are being equipped for placement of pre-prepared dining rooms or side-tables. To the choice of land, the equipment of sanitary systems, planning, arrangement
  18. Food storage in warehouses of catering and trade enterprises
    The quality of products arriving at warehouses, public catering and trade enterprises must comply with current standards and technical conditions (including hygiene requirements), be in good condition, and be accompanied by certificates. The composition and size of the storage facilities are governed by the typical designs of the food facility (dining room, shop, etc.); for
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