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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).

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

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