In order to consider the issues of organizing accounting and tax accounting in organizations providing public catering services, it is necessary to clearly understand what is meant by such concepts as “public catering enterprise” and “catering service” in Russian legislation. For these purposes, it is necessary to refer to regulatory documents, in particular, to the All-Russian Classification of Economic Activities (OKVED) OK 029-2001, which came into force on January 1, 2003.
By Decree of the State Standard of Russia dated November 6, 2001 No. 454-st “On the adoption and implementation of OKVED”, public catering facilities are included in section H “Hotels and restaurants”, class 55 and subclasses: 55.3 “Restaurant activities”, 55.4 “Activities bars", 55.5 "The activities of canteens at enterprises and institutions and the supply of catering products" (group 55.51 "The activities of canteens at enterprises and institutions"). In addition to the above document, there are a number of state standards that allow catering establishments to be divided into appropriate types.
According to GOST R 50647-94 " Catering. Terms and Definitions, approved by the Decree of the State Standard of Russia dated February 21, 1994 No. 35 and put into effect on July 1, 1994 (hereinafter GOST R 50647-94), catering establishment is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.
At the same time, culinary products are understood as a set of dishes, culinary products and culinary semi-finished products.
Culinary products must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, subject to sanitary rules for public catering establishments.
It should be noted that today a huge number of organizations and individual entrepreneurs are engaged in the provision of catering services, as one of the types of entrepreneurial activity. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.
The type of public catering enterprise is a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.
In accordance with GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 198 (hereinafter GOST R 50762-95), the following classification of types of catering establishments is established:
- restaurant- a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine, vodka, tobacco and confectionery, with an increased level of service in combination with the organization of recreation;
- bar- a public catering company with a bar that sells mixed, strong alcoholic, low alcohol and soft drinks, snacks, desserts, flour confectionery and bakery products, purchased goods;
- cafe- an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;
- dining room- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week;
- diner- a catering establishment with a limited range of dishes not complex cooking from a certain type of raw material and intended for quick service of consumers with intermediate nutrition.
In addition, GOST R 50647-94 additionally identifies the following public catering facilities:
- dietary canteen- canteen specializing in the preparation and sale of dishes diet food;
canteen - distributing- canteen selling finished products received from other public catering organizations;
buffet- a structural subdivision of the organization, intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of simple dishes.
That is, as can be seen from the above list, the classification of catering establishments depends on factors such as:
The range of products sold and the complexity of its preparation;
Technical equipment of public catering establishments;
Qualification of personnel;
Quality and service methods;
Types of services provided.
It should be noted that such types of catering establishments as restaurants and bars are also divided into classes.
The class of a public catering enterprise is a set of distinctive features of a certain type, characterizing the quality of the services provided, the level and conditions of service.
Bars and restaurants in terms of service level and types of services provided to visitors differ in:
luxury class;
top class;
first grade.
The luxury class is characterized by sophistication of the interior, a high level of comfort, a wide range of services provided to visitors, as well as an assortment of original, exquisite custom-made and signature dishes, products for restaurants, and for bars - a wide selection of branded and custom-made drinks and cocktails.
The upper class is distinguished by the originality of the interior, the choice of services, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars.
The first class corresponds to harmony, comfort and choice of services, a wide range of specialties and products, as well as complex drinks for restaurants, a set of drinks, simple cocktails for bars.
Confirmation of the compliance of a public catering enterprise with the selected type and class is carried out by certification bodies accredited by the Russian Federation Committee for Standardization, Metrology and Certification in the prescribed manner.
Note!
Classification is assigned only to restaurants and bars, other types of catering establishments are not divided into classes.
However, in addition to types and class, public catering establishments may differ in terms of such features as the range of products sold, location and contingent of visitors.
So, for example, cafes, according to the range of products sold, are divided into ice cream parlors, confectionery cafes, and according to the contingent of consumers, they can be presented as a cafe for young people or a children's cafe.
Bars according to the range of products sold can be of the following types: milk, coffee, beer, cocktail bar and so on.
Canteens also have certain differences. According to the assortment, they can be represented by a general type or dietary ones, by location - public or closed type, for example, a canteen on the territory of the plant, intended for catering only to its employees. In addition, canteens can be conditionally divided into canteens that manufacture and sell their own products and dispensing canteens that sell finished products received from other catering establishments.
The answer to the question of what is meant by public catering services is given by the All-Russian Classifier of Services to the Population OK 002-93 (OKUN), approved by the Decree of the State Standard of the Russian Federation dated June 28, 1993 ode No. 163. According to this regulatory document, catering services include services with the code 122000 - 122706.
Services provided to consumers by public catering organizations can be divided into:
catering services;
services for the manufacture of culinary products and confectionery;
services for the organization of consumption and maintenance;
services for the sale of products;
leisure services;
information and consulting services;
other services.
So, catering services should be understood as services for the manufacture of catering products and the creation of conditions for its sale in accordance with the type and class of catering organization. Based on this, catering services are divided into:
restaurant catering services;
bar catering services;
cafe catering services;
canteen catering services;
snack food service.
Services for the manufacture of culinary products and confectionery products include such types of services as:
production of culinary products and confectionery according to consumer orders;
production of products from the customer's raw materials in public catering organizations;
production of culinary products and confectionery products at home.
Services for the organization of consumption and maintenance are represented by a fairly wide range of services, which include the following types:
organization and maintenance of celebrations and ritual events;
organization and maintenance of cultural events;
product delivery and customer service at workplaces and at home;
waiter services at home;
delivery of culinary products and confectionery products to hotel rooms;
organization of complex nutrition and others.
Services for the sale of products in public catering include:
sale of products and kitchen products through shops - cookery and buffets;
vacation lunches at home.
Leisure services include:
organization of musical service;
holding concerts and other similar events;
provision of newspapers, magazines, board games, slot machines, billiards.
Catering establishments can provide consumers with expert advice on the preparation and presentation of dishes, as well as teach the rules of serving. Such services are referred to as information and consulting services.
In addition, in order to attract customers, public catering enterprises often provide such types of services as parking vehicles, calling a taxi at the request of the client, minor repairs and cleaning of clothes, storage services, and so on.
That is, as we see, the number of types of services that can be provided by a public catering enterprise is quite large and their range can be expanded depending on the type and class of the latter.
1. Classification of catering establishments
At present, the network of public catering establishments is developing faster and faster - from the simplest ones, where you can almost “on the run” have a bite of a pie with tea poured into a disposable cup, to the most sophisticated top-class restaurants, which will satisfy the whim of any gourmet. In this case, the principle “demand creates supply” applies. That is, all of the above catering establishments are undoubtedly in demand among consumers. After all, visitors to these establishments are also consumers, and they are also subject to the Law of the Russian Federation “On Protection of Consumer Rights”. But if, when buying a product, almost every buyer understands that he is a consumer and at least approximately, but knows that he has certain rights, then when visiting cafes, restaurants and other public catering establishments, visitors know much less about their rights, and even seek their protection much less frequently. This is due primarily to the specifics of the industry itself. Indeed, it is much more difficult to prove that you were served a stale salad yesterday than to prove that you were sold a low-quality iron yesterday. In addition, general consumer protection advocacy is usually directed only towards goods, not services. Despite certain features and the difficulties associated with this, you should still know, use and protect your rights when visiting catering establishments.
However, before seeking compliance with certain of your rights from employees of a public catering enterprise, it must be taken into account that, depending on the type of public catering enterprise, the range of services that you will be entitled to count on visiting one or another institution will also differ. For a uniform definition of such rights and obligations, it is customary to classify public catering establishments.
In accordance with clause 3 of Decree of the Government of the Russian Federation of August 15, 1997 No. 1036 “On Approval of the Rules for the Provision of Catering Services”, as amended on May 21, 2001 (hereinafter referred to as the RF GD “On Approval of the Rules for the Provision of Public Catering Services” ) catering services are provided in restaurants, cafes, bars, canteens, snack bars and other catering places, the types of which, and for restaurants and bars also their classes (luxury, highest, first) are determined by the contractor in accordance with the state standard.
The main document establishing the classification of catering establishments is GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of the Russian Federation of April 5, 1995 No. 198, which was put into effect on July 1, 1995. Despite the fact that, according to Article 46 of the Federal Law of December 27, 2002 No. 184-FZ “On Technical Regulation”, from July 1, 2003, until the relevant technical regulations come into force, the requirements established by the current national standards are subject to mandatory execution only in terms of ensuring the achievement of the goals of the legislation of the Russian Federation on technical regulation, this standard is still the most frequently used when it is necessary to classify public catering enterprises, including in judicial practice.
This standard establishes the classification of catering establishments, general requirements for catering establishments of various types and classes. The provisions of this standard apply to catering establishments of various organizational and legal forms.
In the above standard, the following terms are used with their respective definitions:
Public catering enterprise - an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption (GOST R 50647).
Type of public catering enterprise - a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.
The class of a public catering enterprise is a set of distinctive features of a certain type of enterprise, characterizing the quality of the services provided, the level and conditions of service.
Restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.
Bar - a catering company with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.
Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.
Dining room - a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.
A snack bar is a public catering establishment with a limited range of simple dishes prepared from a certain type of raw material and designed to quickly serve consumers.
In accordance with the specified standard, the following types of catering establishments are provided: restaurant, bar, cafe, canteen, snack bar.
When determining the type of enterprise, the following factors are taken into account:
The range of products sold, their diversity and complexity of manufacturing;
Technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
Service methods;
Qualification of personnel;
Quality of service (comfort, communication ethics, aesthetics, etc.);
The range of services provided to consumers.
According to the level of service and the range of services provided, restaurants and bars are divided into three classes - luxury, highest and first, which must meet the following requirements:
"Lux" - interior refinement, a high level of comfort, a wide range of services, a range of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;
"highest" - originality of the interior, choice of services, comfort, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars;
"first" - harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded ones - for bars.
Cafes, canteens and snack bars are not divided into classes.
Restaurants distinguish:
According to the range of products sold - fish, beer; With national cuisine or the cuisine of foreign countries;
By location - a restaurant at a hotel, railway station, in a recreation area, a dining car, etc.
Bars distinguish:
According to the range of products sold and the method of preparation - dairy, beer, wine, coffee, cocktail bar, grill bar;
According to the specifics of customer service - video bar, variety bar, etc.
Cafe distinguish:
According to the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
According to the contingent of consumers - cafes for youth, children, etc.
Canteens distinguish:
According to the range of products sold - general and dietary;
For servicing a contingent of consumers - school, student, etc .;
By location - public, at the place of study, work.
Eateries share:
According to the range of products sold - general and specialized (sausage, dumplings, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).
Restaurants, cafes and bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.
Despite the fact that catering establishments differ in types, classes and other characteristics, there are General requirements, which are presented to such enterprises precisely as public catering enterprises. And, therefore, the consumer, visiting any catering establishment of the above types and class, has the right to expect (and, therefore, demand) the following general requirements in it in accordance with Section 5 of GOST. 50762-95 “Public catering. Classification of enterprises.
At public catering enterprises of any type and class, the safety of life and health of consumers and the safety of their property must be ensured, subject to the "Rules for the production and sale of public catering products", approved by Decree of the Government of the Russian Federation of 13.04.93 No. 332, sanitary and technological norms and rules, as well as fire and electrical safety requirements.
At catering establishments, the requirements of regulatory documents on the safety of services must be met:
Sanitary-hygienic and technological requirements, collections of recipes for dishes and culinary products;
Requirements for the safety of food raw materials and products;
Environmental safety;
Fire safety;
Electrical safety.
Public catering enterprises of any type should have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs. The territory adjacent to the enterprise should have artificial lighting in the evening.
On the territory adjacent to the enterprise and accessible to consumers, it is not allowed:
Carrying out loading and unloading operations;
Storage of containers;
Placement of containers with garbage;
Burning garbage, empty containers, waste.
Sites with waste bins should be at least 20 m away from the windows and doors of the premises of the enterprise.
The architectural and planning solution and structural elements of the building, the technical equipment used must comply with sanitary standards and rules.
The facility should have emergency exits, stairs, emergency instructions, a public address system, and fire protection equipment.
Enterprises of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.
The entrance to the enterprise must ensure the simultaneous movement of two counter flows of consumers to the entrance and exit. In enterprises with more than 50 seats in the halls, separate entrances and stairs for consumers and staff should be provided.
The enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity (location of the owner), information about the mode of operation, about the services provided.
In enterprises under construction and reconstructed to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning a wheelchair in the hall, and specially equipped toilets should be provided.
The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.
In addition to compliance with the above requirements, the consumer of a public catering enterprise, depending on its type and class, has the right to expect compliance with the following requirements for public catering enterprises of various types and classes, which, in accordance with GOST 50762-95 “Public catering. Classification of enterprises”, are subdivided in the following areas, given in tables 1-4 (The sign “+” means “provided”; the sign “-” means not provided).
Table 1. Requirements for architectural and planning solutions and design of catering establishments of various types and classes 
Table 2. Requirements for furniture, tableware, appliances, linen 
*(1) Can be used in certain types of eateries.
*(2) Allowed in certain types cafe.
*(3) In themed restaurants, luxury ethnic restaurants, high class restaurants and luxury bars, the use of dishes made of ceramics, wood, etc. is allowed.
*(4) Use of disposable tableware made of aluminum foil, cardboard, etc. is allowed.
*(5) In specialized restaurants and bars of the highest, first class, in the presence of tables with polyester coating or artistically designed covers, it is allowed to replace tablecloths with individual cloth napkins.
*(6) It is allowed to replace individual napkins with paper ones when dispensing packed breakfasts and lunches.
Table 3. Requirements for the design of menus and price lists, the range of culinary products for enterprises of various types and classes 
*(1) When serving foreign citizens, menus and price lists are also printed in at least one foreign language.
*(2) Allowed in certain types of eateries.
*(3) For cafes and eateries specializing in the preparation of dishes from a certain type of raw material, it is obligatory to sell several types of these dishes.
Table 4. Requirements for customer service methods, branded clothing, footwear, musical service for enterprises of various types and classes 
* Only bartenders are allowed in the bar.
** In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed.
*** It is allowed in restaurants and bars of class "first" uniforms without the logo of the company.
In addition, in addition to the specified classification of public catering enterprises, a Letter of the Department for Regulation and Coordination of Domestic Trade of the Ministry of Foreign Affairs of the Russian Federation dated March 18, 1997 No. 21–54 was issued, which clarifies that buffet is a structural unit of the enterprise. However, it is indicated that the cafeteria is not a type of catering establishment and its services are considered as the provision of retail services.
In addition to the above classification, it is also possible to classify public catering establishments on other grounds.
Depending on the nature of their activities, they are divided into the following types:
Enterprises organizing the production of public catering products (factories of semi-finished products and culinary products, specialized workshops);
Enterprises organizing the production and sale of public catering products with consumption on the spot (restaurants, cafes, bars, canteens, fast food establishments);
Enterprises organizing the sale (sale and consumption) of public catering products (culinary shops, small retail chain);
Complex enterprises that combine several enterprises of various types with full or partial centralization of production and storage of products. These enterprises provide the consumer with the opportunity to choose several types of services in one place.
Taking into account the specifics of servicing the population, enterprises are divided into:
Public - designed to serve any contingent of the population;
Enterprises serving a certain permanent contingent of the population - at manufacturing enterprises, in educational institutions.
However, despite the above features, in any case, a visitor to any of the above enterprises, when receiving catering services, is a consumer and has the right to protect his rights in accordance with consumer protection legislation.
1. Definitions.
2. Classification of catering establishments.
3. General requirements for catering establishments.
Definitions
In the public catering system, the following terms and definitions are used in accordance with GOST R 50647-94, GOST 30389-95:
1. Public catering enterprise - an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.
2. Public catering service - the result of the activities of enterprises and citizens-entrepreneurs to meet the needs of the population in food and leisure activities.
3. Network development standard - an indicator expressed as the ratio of the established number of places in the network of public catering enterprises to the estimated number of consumers.
4. Service process - a set of operations performed by the contractor in direct contact with the consumer of services in the sale of culinary products and leisure activities.
5. Type of public catering enterprise - a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.
6. Class of a public catering enterprise - a set of distinctive features of an enterprise of a certain type, characterizing the quality of the services provided, the level and conditions of service.
Classification of catering establishments
When determining the type of enterprises, the following factors are taken into account:
The range of products sold, its variety and complexity of preparation;
technical equipment;
Service methods;
Qualification of personnel;
Quality of service;
The range of services provided.
Currently, the following types of catering establishments are distinguished: a restaurant, a bar, a cafe, a canteen, a snack bar, and another type of enterprise.
Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, an increased level of service in combination with recreation.
Bar- a catering company with a bar that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.
Cafe- an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.
Dining room- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.
diner- a public catering enterprise with a limited range of dishes of simple preparation from a certain type of raw material and designed to quickly serve consumers.
restaurants and bars according to the level of service and the range of services provided, they are divided into three classes: deluxe, superior and first, which must meet the following requirements:
Luxury class - interior refinement, high level of comfort, a wide range of services, an assortment of original, exquisite custom-made and special dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;
“Higher” class - originality of the interior, choice of services, comfort, a diverse range of original, exquisite custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars;
Class "first" - harmony, comfort and choice of services, a diverse range of specialties, products and drinks of complex preparation for restaurants, a selection of drinks, cocktails of simple preparation - for bars.
Cafes, canteens and snack bars are not divided into classes.
Restaurants are classified according to the following criteria:
The range of products sold - fish, beer, with national cuisine or cuisine of foreign countries;
Location - city restaurant, hotel, railway station, etc.;
Bars distinguish:
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 - a video bar, a sports bar, an Irish pub, etc.
According to the specifics of customer service (concept) - video bar, sports bar, Irish pub, etc.
Canteens distinguish:
According to the range of products sold - general, dietary, therapeutic and preventive nutrition;
According to the contingent of consumers served - open type or serving a specific contingent of consumers: school, student, etc.;
By location - public, by place of study, etc.
Eateries, or as they are now called fast food establishments, are classified according to the range of products sold (specialized and general). The first type includes: pizzeria, pancake, dumpling, donut, cutlet, varenichnaya, etc.
The classification of public catering enterprises can be based on the following features: functional value, technological stage of processing raw materials, method of production of culinary products, assortment, nature of service and services provided, frequency of consumer demand, type of food, location of the enterprise, served contingent of visitors, seasonality of work , degree of mobility.
1. Depending on the functional purpose in the public catering system, the network is divided into the following groups of enterprises:
Combining the functions of production, sale and organization of consumption of culinary products and purchased goods (canteens, restaurants, cafes, bars, snack bars);
Carrying out the production of semi-finished products, culinary and confectionery products (preparation enterprises);
Combining the functions of production and sale of culinary products (enterprise for the vacation of meals at home);
Carrying out the implementation of semi-finished products, culinary and confectionery products (culinary shops and departments of semi-finished products).
2. According to the technological stage processing of raw materials (depending on the production functions performed), the network of public catering enterprises is divided into procurement and pre-preparation enterprises. The function of the production and trading activities of procurement enterprises is aimed at the centralized production of semi-finished products of various degrees of readiness, culinary and confectionery products and their supply to public catering enterprises of a closed and open network.
Procurement enterprises include factories - procurement, kitchen factories, specialized workshops for the production of semi-finished products, specialized workshops for the production of culinary products, culinary factories and factories for quick-frozen dishes.
Blanking factories- enterprises intended for the manufacture of a wide range of semi-finished products and their complex supply to enterprises of pre-cooking, retail trade and culinary shops.
Kitchen factories- large mechanized enterprises that produce mainly lunch products, culinary and confectionery products with delivery by specialized transport to pre-cooking enterprises. The most expedient organization of such enterprises is to supply school canteens and other non-commercial enterprises with products.
Culinary Factory and Frozen Food Factory- enterprises that manufacture ready-made meals with packaging and packaging using industrial methods.
This type of public catering establishments is most appropriate for catering in transport, for supplying retailers.
Specialized workshops for the production of semi-finished products- workshops specializing in the development of a different range of semi-finished products. Most often they are located at the enterprises of the food industry.
Specialized culinary workshops- workshops, which are organized, as a rule, as part of large catering enterprises. Their purpose is the manufacture of culinary products from meat, fish, etc. for sale in culinary shops and through other channels for the sale of products.
In-flight catering workshop. The workshop is organized at airports for the preparation, acquisition, short-term storage and delivery of food to aircraft.
School Cooking Factory- a procurement enterprise for the production of culinary products and the supply of school canteens and buffets.
Combine of public catering- an industrial and economic complex of procurement and pre-cooking public catering enterprises with a single technological process for preparing products, a culinary shop and various support services (at factories).
Pre-cooked public catering enterprises produce culinary products from semi-finished products of various degrees of readiness, obtained from procurement enterprises or food industry enterprises. They can also perform mechanical processing of raw materials for further use in order to obtain culinary products.
The pre-cooking enterprises include the following types of public catering establishments: restaurants, bars, cafes, canteens, snack bars.
3. Depending on the way production culinary products, public catering enterprises can work on raw materials, semi-finished products, raw materials and semi-finished products.
4. Range of products sold in catering establishments can be wide (in canteens, restaurants) and limited (in snack bars, cafes, specialized enterprises).
5. By nature of service and the services provided, enterprises can provide meals with leisure organization (restaurants, bars, cafes), or relatively fast service (canteens, snack bars, buffets).
6. By frequency of consumer demand enterprises can satisfy daily food needs (canteens, snack bars, buffets), periodic demand for specialized products or high quality products (restaurants, specialized cafes), rare demand for national culinary products (restaurants and cafes with national cuisine).
7. In accordance with the location and the contingent of visitors served, the network of catering establishments is divided into the following groups:
Serving a certain contingent of the population and located at industrial enterprises, institutions, universities, schools;
Serving all contingents of those eating and located on the streets and squares of the city (public).
8. Depending on seasonality enterprises can operate all year round (permanent operation) or periodically (seasonal).
9. According to the degree of mobility enterprises public catering can be stationary and mobile (autobuffets, tonnars, etc.).
Public catering enterprises of various types and classes can be conditionally classified as commercial and non-commercial.
Commercial enterprises are enterprises of various forms of ownership (LLC, JSC, PE, etc.) that operate in the "buyer's market" and are designed, depending on the type and class, for the difference in the consumer segment. All economic, trade, production activities are in the commerce of the enterprises themselves. As a rule, these are open network enterprises. The main task of such enterprises is to provide services necessary for a certain segment of consumers, and receive profit as a result.
Such enterprises include restaurants, bars, canteens, cafes, enterprises fast food different specialization. Commercial catering establishments can work both for the consumer in the high price range and in the middle price range. In accordance with the selected segment of consumers, the concept of the enterprise is developed (from democratic to conceptual).
Non-profit enterprises are enterprises that are on the balance sheet of a structure, serving a certain permanent contingent. Unlike commercial enterprises, their main task is to provide social guarantees to certain segments of the population.
These are, first of all, divisions of industrial enterprises that provide food for workers and employees during the working day; schools, secondary educational institutions and universities; sports and entertainment complexes; transport, army and penitentiary institutions.
The obligation to provide food services in addition to basic services is embedded in all developed countries in the service standards (or work rules) of these industries. At the same time, enterprises that are obliged to provide catering services for the named “industries” (their contingents) usually do not aim to make a profit from the operation of catering services, but strive to provide normal nutrition while breaking even. Among them there are enterprises of a purely social orientation, financed to a large extent from the budget.
Recently, there has been some trend towards the merger of commercial and non-commercial structures. This is due to the following: if you carefully consider the specifics of the work of non-profit catering services, you can see a lot of things that make this work very attractive for investing capital.
Firstly, the “clientele” of non-commercial catering services is to a certain extent constant, “tied” to the catering point (work, study, treatment, etc.). In other words, the load of the enterprise is almost constant, easily calculated and amenable to planning.
Secondly, a non-profit catering service operates in accordance with the requirements and the level of services that are agreed not with the individual client, but with the enterprise in which this service operates. This allows you to set a standard for a service, conclude a long-term contract, including including the cost of food in the overall tariff for a service (say, in transport), which practically predetermines the volume of production and sales, as well as the financial result. All this is easy to plan.
Third, in non-commercial food services - a strictly defined menu and a precisely known number of shifts. This allows you to build rational work schedules that reduce the number of employees.
Fourth, the production of a non-profit service is easier to manage: the number of visitors, as well as the size of portions, is quite predictable. Consequently, it is easier to plan the production process (from the purchase of raw materials to the release and organization of the consumption of culinary products).
Fifth, the working day in non-commercial catering services is strictly rationed; rare overtime work requiring higher pay. Saturday and Sunday are usually days off.
At sixth, the skill level of the main part of the workers (of course, taking into account the type of enterprise) may not be so high, which makes it possible to reduce part of the production costs (going to wages).
Seventh(most importantly), some types of non-commercial food (at least today before the adoption of the second part of the Tax Code of the Russian Federation) are exempt from taxes. In particular, in school, student canteens, products own production exempted from VAT, as well as in hospitals, preschool institutions, in organizations of the social and cultural sphere, financed from the budget (Instruction of the State Tax Service of the Russian Federation dated 11.10.95 No. 39 "On the procedure for calculating and paying VAT"). Moreover, a number of regional bodies exempt social enterprises from income tax. So, for example, in Moscow, income received from the provision of catering services for students of schools, vocational schools, universities, technical schools is exempt from taxation (Law of the City of Moscow of July 18, 1997 No. 19 “On income tax rates and benefits”).
Let's see now how to use the advantages of non-profit catering services in developed countries to organize efficient structures that combine the provision of complete and affordable food with a normal return on capital.
One of the effective directions is the creation of business associations (legal entities) according to the sectoral principle: otherwise they are called "chains" of enterprises. The goal is to coordinate efforts to increase competitiveness through the unification of management functions.
As a rule, a "chain" is created on the basis of a management company that already has a popular trademark. The company professionally manages the entire "chain", developing a marketing strategy, service standards, organization of the supply chain, ensuring constant inspection control to ensure that the associated members of the "chain" comply with service standards. Attracting highly qualified specialists, the management company creates effective technologies that improve the quality of services while reducing their cost. The result is an increase in profits.
In developed countries, most catering establishments are part of one of the national or international "chains". How does all this affect non-profit food service businesses?
Entering the "chain" allows you to centralize the supply system, which is extremely important for enterprises that are very dependent on a complex and extensive system of suppliers. In the "chain" they widely use the possibility of centralized production and pre-sale preparation of products at large factories, where modern high-performance technologies are used; this naturally reduces the cost of maintenance. In addition, the "chain" may contain a qualified service of technologists and nutritionists who develop the optimal menu, provide a rational service system and ensure that the industry releases the products needed for production.
In any "chain" there are full members (on the basis of ownership or lease) and associates (they remain independent and self-managed, and take part in the business on the basis of a franchise agreement or are in external management on the basis of a contract).
Representatives of this type are canteens at industrial enterprises, schools, vocational schools, etc.
Catering establishments various types and class can provide the following types of services (according to the All-Russian classifier of services to the population OKUN 002-93 and GOST R 50764-95).
Table 1 - List of catering services
Table 1 continued
| Code | Name |
| Production of culinary products and confectionery products according to consumer orders, including complex designs and with additional design at public catering establishments | |
| Production of dishes from the customer's raw materials at the enterprise | |
| Cooking services for cooking and culinary products at home | |
| Services of a confectioner for the production of confectionery products at home | |
| SERVICES FOR THE ORGANIZATION OF CONSUMPTION AND MAINTENANCE | |
| Waiter services at home | |
| Dishwasher services at home | |
| Organization of celebrations, family dinners and ritual events | |
| Catering and service for participants of conferences, seminars, meetings, cultural events, in recreation areas, etc. | |
| Delivery of culinary products and confectionery products according to consumer orders, including in banquet performance | |
| Delivery of culinary products, confectionery products and customer service at workplaces | |
| Delivery of culinary products, confectionery products on orders and customer service at home | |
| Delivery of culinary products and confectionery products on orders and customer service along the route of passenger transport (in a compartment, cabin, aircraft cabin) | |
| Delivery of culinary products on orders and room service of hotels |
Table 1 continued
| Code | Name |
| Reservation of seats in the restaurant hall | |
| Sale of vouchers and season tickets for complete rations | |
| Delivery of culinary products and confectionery products, drinks left after serving the celebrations to the consumer's home | |
| Organization of rational, complex nutrition | |
| SERVICES FOR REALIZATION OF CULINARY PRODUCTS | |
| Completing sets of culinary products on the road, including for tourists, for self-preparation of culinary products | |
| Takeaway lunches | |
| Realization of culinary products and confectionery products through the store and culinary sales departments | |
| Sales of culinary products outside the enterprise | |
| LEISURE SERVICES | |
| Music Services | |
| Organization of concerts, variety programs and video programs | |
| Provision of newspapers, magazines, board games, slot machines, billiards | |
| INFORMATION AND ADVISORY SERVICES | |
| Consultation of specialists in the manufacture, design of culinary products and confectionery, table setting | |
| Consultation of a dietitian on the use of culinary products for various types of diseases in dietary canteens | |
| Organization of culinary training | |
| OTHER CATERING SERVICES | |
| Rental of table linen, crockery, cutlery, inventory |
Table 1 continued
The list of services provided by a public catering enterprise can be expanded depending on its type, class and specifics of the consumer contingent served.
Public catering services are divided into:
1. Catering services.
2. Services for the production and sale of various dishes.
3. Services for the organization of consumption and maintenance.
4. Leisure services.
5. Information and advisory services.
An enterprise providing catering services must comply with the declared type (class) in accordance with the requirements of regulatory documents. In accordance with the Rules for the provision of catering services, catering services are provided in restaurants, cafes, bars, canteens, snack bars and other places of public catering. Types of public catering enterprises, and for restaurants and bars also their classes (luxury, highest, first) are determined by the enterprise itself in accordance with the state standard.
Mandatory requirements and norms for catering establishments are established by GOST R No. 50-762-95 Classification of catering establishments. General requirements. This standard provides for the following types of catering establishments: restaurant, bar, cafe, canteen, snack bar. Restaurants and bars, according to the level of service and services provided, are divided into classes: first, highest, luxury, in accordance with the above standard:
According to various regulatory documents, catering establishments, regardless of its type, must meet the following requirements.
1. Compliance with its intended purpose.
2. Accuracy and timeliness of the provision of services - the work schedule should hang in a conspicuous place and it should not be violated.
3. Safety and environmental protection:
a) The building must have emergency exits, stairs, visible information signs.
b) Enterprises must be equipped with warning systems, fire protection equipment.
c) Sanitary and hygienic norms and rules, the condition of sanitary and production equipment, waste disposal, etc. must be observed.
d) Personnel must be trained in safe work practices and undergo a medical examination.
4. Ergonomic and comfortable
5. Aesthetics.
6. Social targeting.
7. Informative.
Criteria for the classification of catering establishments
I.. The nature of trade and production activities.
Restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.
Bar - a catering company with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.
Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.
Dining room - a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.
A snack bar is a public catering establishment with a limited range of simple dishes prepared from a certain type of raw material and designed to quickly serve consumers.
According to the level of service and the range of services provided, restaurants and bars are divided into three classes - luxury, highest and first, which must meet the following requirements:
- deluxe - sophistication of the interior, a high level of comfort, a wide range of services, an assortment of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;
- the highest - the originality of the interior, the choice of services, comfort, a diverse range of original, gourmet custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars;
- the first - harmony, comfort and choice of services, a diverse range of specialty dishes and products and drinks of complex preparation for restaurants, a set of drinks, cocktails of simple preparation, incl. custom and branded - for bars.
Cafes, canteens and snack bars are not divided into classes.
Restaurants distinguish:
- by the range of products sold - for example, fish, beer; with national cuisine or cuisine of foreign countries;
- at the location - a restaurant at the hotel, railway station, in a recreation area, car - restaurant, etc.
Bars distinguish:
- by the range of products sold and the method of preparation - dairy, beer, wine, coffee, cocktail bar, grill bar;
- on the specifics of customer service - video bar, variety bar, etc.
Cafe distinguish:
- by the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;
- according to the contingent of consumers - cafes for youth, children, etc.
Canteens distinguish:
- according to the range of products sold - general and dietary;
- by the contingent of consumers served - school, student, etc.;
- by location - public, at the place of study, work.
Eateries share:
- according to the range of products sold - general and specialized (sausage, dumplings, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).
Restaurants, cafes and bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.
When determining the type of enterprise, the following factors are taken into account:
- the range of products sold, their diversity and complexity of manufacturing;
Technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
– service methods;
– personnel qualification;
– quality of service (comfort, ethics of communication, aesthetics, etc.);
- the range of services provided to consumers.
II. Product range
a) Full service - offering a wide selection of dishes. There is always a high proportion of branded and custom-made haute cuisine dishes.
b) Specialized enterprises can be of various specializations - from a broad one - they prepare dishes of a certain cuisine (French, Italian, Chinese, etc.), to a narrow one, when they work with only one dish. However, this is conditional. Among catering establishments, it is easy to classify bars on this basis: beer, wine, dairy, cocktail bars.
III. Capacity
For restaurants - from 50 to 500 seats.
For cafes - from 50 to 150 seats.
For canteens - without restrictions - from 50 to 500.
IV. Form of service.
1. Self-service enterprises.
2. With partial waiter service.
3. Full service.
4. With buffet service.
V. Operating time.
1. Permanent or seasonal.
2. Working in the daytime and in the evening or at night.
VI. Thematic focus
- Salon restaurant - sophistication in everything. Gorgeous interior, rich serving, gourmet dishes, sedate staff. An atmosphere of sophistication and elegance. Artists are distinguished by high professionalism, live instrumental performance.
- Folklore restaurant - based on the culture of peoples, their way of life, cuisine. The show is based on national folklore. It is desirable that the repertoire be varied, for example, Eastern and European cuisines, music, etc.
- Specialty restaurant - based on the specifics of the dishes served, for example, fish, beer.
- Interior and landscape restaurant - have an unusual interior and location, for example, "Swallow's Nest" in the Crimea, "Seventh Heaven" in the Ostankino TV tower, "Kingdom of Neptune" - under water.
- Musical restaurant - orientation to one or another type of music (rock, jazz, classical, etc.). The choice of direction determines the interior design. People are united by the possibility of communication.
- Concert restaurants - focused on show programs, concerts of vocalists, popular bands. Hours of operation are in the evening. In the afternoon - rehearsals. Many world stars - Whitney Houston, Rolling Stones, consider it their duty to perform at a local restaurant.
- A tavern is a type of restaurant. The main function is to provide food. The cultural and entertainment program is poorly developed, the interior is simple.
- Cafes - chantany - first appeared in Paris. Here the cancan appeared as a challenge to the morality of bourgeois society. In such restaurants, songs and dances of erotic content are performed. Often this is resorted to by restaurants whose financial affairs are not going well. The appearance of such cafes is also associated with social changes in society.
9. Art cafe - focused on cultural events, meetings with artists, artists, writers. An informal atmosphere of communication with interesting people is created.
10. Mixed restaurants - the most common option, with good cuisine, etc. Designed for a diverse population.
The type of public catering enterprise is characterized by the features of service, the range of culinary products sold and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises" allocate 5 types of catering establishments - these are restaurants, bars, canteens, cafes, snack bars.
Dining room- a public catering enterprise that is publicly available or serves a certain contingent of consumers, producing and selling lunch products of mass demand in accordance with a menu varied by day. The canteen catering service is a service for the production of culinary products, varied by day of the week or special diets for various groups of the served contingent (workers, schoolchildren, tourists, etc.), as well as the creation of conditions for its sale and consumption.
Canteens distinguish:
According to the range of products sold - general type and dietary;
According to the contingent of consumers served - school, student, worker, etc.;
By location - public, at the place of study, work.
Public canteens are designed to provide products of mass demand (breakfasts, lunches, dinners) for the general population of the area and visitors.
Canteens at manufacturing enterprises, institutions and educational institutions are located taking into account the maximum approximation to the contingents served. Canteens at manufacturing enterprises organize meals for workers in day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.
Canteens at vocational schools organize two or three meals a day based on the norms of the daily diet. As a rule, tables are set in advance in these canteens.
Canteens at secondary schools are created when the number of students is not less than 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students in grades 1-5, the second - for students in grades 6-11. In large cities, school catering plants are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The opening hours of school canteens are coordinated with the school administration.
Diet canteens specialize in serving people in need of medical nutrition. In dietary canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least three. Meals are prepared according to special recipes and technologies by chefs with appropriate training, under the supervision of a dietitian or nurse. The production of dietary canteens is equipped with specialized equipment and inventory - steamers, mashers, steam boilers, juicers.
Canteens - distributing and mobile designed for small teams of workers, employees, usually working in large areas. They mainly carry out only the heating of food coming from other catering establishments in isothermal containers. Such canteens are provided with unbreakable crockery and cutlery.
Canteens should have a sign indicating the legal form, hours of operation. In the design of trading floors, decorative elements are used that create a unity of style. In dining rooms, standard lightweight furniture is used that matches the interior of the room; tables must have hygienic coatings.
Tableware is used faience, glass from pressed glass.
Premises for consumers have a vestibule, wardrobe, toilet rooms. The areas of dining halls must comply with the standard - 1.8 m 2 per seat.
Restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with a high level of service in combination with leisure activities. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first.
Restaurants provide consumers, as a rule, lunches and dinners, and when serving participants in conferences, seminars, meetings - a full ration. Also, restaurants at railway stations, airports, and hotels provide consumers with a full diet. Restaurants organize various types of banquets and themed parties. Restaurants provide the population Additional services: service of a waiter at home, ordering and delivery of culinary and confectionery products to consumers, including those in a banquet version; reservation of seats in the restaurant hall; rental of tableware, etc.
Leisure services include:
- organization of musical services;
- organization of concerts, variety programs;
- provision of newspapers, magazines, board games, billiards, etc.
Customer service is carried out by head waiters, waiters.
In restaurants of the highest class, as well as serving foreign tourists, waiters must speak foreign languages to the extent necessary to fulfill their duties. Restaurants should have, in addition to the usual signboard, a light one. Exquisite and original decorative elements (lamps, draperies, etc.) are used to decorate halls and rooms. In the trading floor in luxury and higher class restaurants, there are always a stage and a dance floor.
To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For restaurants of the highest and first class, a conventional ventilation system is acceptable. Furniture in restaurants should be of increased comfort, corresponding to the interior of the room; tables should be padded; first-class restaurants may use polyester-coated tables. Armchairs should be soft or semi-soft with armrests. Increased requirements are placed on utensils and appliances.
Cupronickel, nickel silver, stainless steel, porcelain-faience with a monogram or decoration, crystal, artistically decorated from blown glass are used.
The area of the trading floor with a stage and a dance floor must comply with the standard - 2 m 2 per seat.
Dining cars designed to serve passengers of railway transport on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, they have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold appetizers, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold.
Additional services : peddling goods and drinks. Service by waiters.
Coupe buffets organized in trains with a flight duration of less than a day. They occupy 2-3 compartments; have commercial and utility rooms, where there are refrigerated cabinets. Sandwiches, dairy products, boiled sausages, sausages, hot drinks and cold soft drinks, confectionery are sold.
Bar- a catering company with a bar that sells mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first.
Bars distinguish:
According to the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc.;
According to the specifics of customer service - video bar, variety bar, etc.
Bar service is a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, creating conditions for their consumption at the bar or in the hall.
Service in bars is carried out by headwaiters, bartenders, waiters with special education and professional training.
Bars must be illuminated; to decorate the halls, decorative elements are used that create a unity of style. The microclimate is supported by air conditioning or supply and exhaust ventilation. Mandatory bar affiliation- a bar counter up to 1.2 m high and stools with swivel seats 0.8 m high. In the hall there are tables with soft or polyester coating, upholstered chairs with armrests. The requirements for dishes are the same as in restaurants: cupronickel, nickel silver, stainless steel, porcelain and earthenware, crystal, glassware of the highest grades are used.
Cafe- a public catering enterprise intended for organizing the recreation of consumers. The range of products sold is limited compared to the restaurant. It sells branded, custom-made dishes, flour confectionery, drinks, purchased goods. Dishes are mostly simple cooking, an extended range of hot drinks (tea, coffee, milk, chocolate, etc.).
Cafe distinguish:
According to the range of products sold - ice cream parlor, patisserie, dairy parlor;
According to the contingent of consumers - youth cafe, children's cafe;
Service method - self-service, waiter service.
Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.
Universal self-service cafes sell clear broths from first courses, second courses of simple cooking: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.
Cafes with waiter service in their menu have signature, custom-made dishes, but mostly fast food.
Drawing up the menu and, accordingly, the recording begins with hot drinks (at least 10 items), then they write cold drinks, flour confectionery (8-10 items), hot dishes, cold dishes.
The cafe is designed for visitors to relax, so the design of the trading floor with decorative elements, lighting, and color scheme are of great importance.
The microclimate is supported by a supply and exhaust ventilation system. The furniture is standard lightweight construction, the tables must have a polyester coating. Tableware is used metal from stainless steel, semi-porcelain, faience, high-quality glass.
In a cafe, in addition to trading floors, there should be a lobby, a cloakroom, and toilet rooms for visitors.
The area norm for one seat in a cafe is 1.6 m 2.
Cafeteria organized mainly at large food and department stores. Designed for the sale and consumption on the spot of hot drinks, dairy products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not allowed.
The cafeteria consists of a hall and a utility room. Sandwiches, hot drinks are prepared on site, the rest of the products are delivered ready-made. Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high four-seater tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.
diner- a public catering establishment with a limited range of dishes of simple preparation for quick service to consumers. The catering service of the diner depends on the specialization.
Eateries are divided according to the range of products sold:
- general type;
- specialized(sausage, dumpling, pancake, pie,
Donut, barbecue, cheburek, tea, pizzeria, hamburger, etc.)
Eateries must have a high throughput, their economic efficiency depends on this, so they are placed in busy places, on the central streets of cities and in recreation areas. Eateries are classified as fast-food establishments, so self-service should be used. In large eateries, several self-service handouts can be organized. Sometimes distributing sections have ledges, each section sells products of the same name with its own settlement node, this speeds up the service of consumers who have little time.
Trading floors are equipped with high tables with a hygienic covering.
The design of the halls must also meet certain requirements of aesthetics and sanitation. From tableware, it is allowed to use dishes made of aluminum, faience, pressed glass. According to standard requirements, snack bars may not have a lobby, a cloakroom, or toilets for visitors. The area of the halls in the snack bars must comply with the standard - 1.6 m 2 per seat.
In recent years, a new chain of fast food restaurants called "Bistro" has emerged. In Moscow, the Russian Bistro company successfully operates, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (patties, pies, broths, salads, drinks).
Specialized enterprises with intensive workload have higher economic indicators than general-purpose enterprises, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.
A narrow range of dishes allows you to automate service processes and create businesses such as cafes, vending machines, snack bars. It is recommended to open such enterprises where a large number of people accumulate: at entertainment institutions, stadiums, sports palaces.
The classification of catering establishments is based on the following features:
production and trade functions, type of serviced contingent;
the range of products sold;
types and quality of services for the population, volume and nature of services;
class of the enterprise;
frequency of operation during the year;
degree of enterprise mobility.
On the basis of production and trade, i.e. taking into account the performance of functions for the production and sale of culinary products, public catering enterprises are divided into procurement, pre-cooking and enterprises with a full production cycle.
Procurement enterprises produce ready-made meals, semi-finished products of various degrees of readiness, culinary and confectionery products, which are supplied to enterprises that directly serve consumers. The processing of raw materials and the release of finished and semi-finished products are carried out by industrial methods. This group of procurement enterprises includes procurement factories, kitchen factories, factories for the production of semi-finished products, specialized procurement, culinary and confectionery shops.
Pre-preparation enterprises do not have their own culinary production, i.e. work only on semi-finished products, which are supplied by procurement catering enterprises and food industry enterprises. Finished products are sold directly in trading floors, buffets, etc. Such enterprises include pre-cooking canteens, canteens-distributors, restaurant cars, cafes, take-out enterprises, snack bars, hot food buffets, cocktail lounges, culinary and semi-finished products stores.
Enterprises with a full production cycle- large public catering enterprises that process raw materials, produce semi-finished and finished products using their own technological equipment and perform customer service functions in trading floors, buffets, and culinary shops. Such enterprises include restaurants, cafes, canteens and other enterprises operating on raw materials and semi-finished products. They are characterized by a complete production and trade cycle.
The type of catering establishment is determined depending on
depending on the features of service, the range of products sold
my culinary products and volume provided to consumers
lam services.
In accordance with GOST R 50762-95 “Public catering. Classification of enterprises ”all enterprises are divided into certain types according to characteristic features. The need for typing is predetermined by the following factors:
Diversity of demand for various types of food (permanent and seasonal);
· place of operation - stationary and mobile (restaurant cars, canteen cars, car cafes, etc.);
· the specifics of serving the population at the place of work and study or during leisure, as well as the specifics of the contingent served (canteens in sanatoriums and rest homes, student canteens, etc.);
The range of products sold, their diversity and complexity of manufacturing;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);
The service method
the qualifications of the staff;
quality of service (comfort, ethics of communication, aesthetics, etc.);
the volume of services provided to consumers.
GOST R 50762-95 defines the following main types of catering establishments: restaurant, bar, cafe, canteen, snack bar, etc.
Restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones, as well as wine and vodka, tobacco and confectionery hi and high level of service in combination with recreation. Restaurants can serve participants of congresses, conferences, official meetings, family celebrations, banquets, theme parties, etc.
In the restaurant, visitors are served by waiters and staff.
other categories (head waiters, sommeliers, porters, cloakroom attendants
etc.). The process of customer service is combined with the organization
leisure and entertainment (music, dancing, spectacle, etc.).
The restaurant has a kitchen (production premises in the form of specialized workshops - cold, hot, fish, meat, confectionery), a trading floor for visitors, utility rooms (warehouse, for storing dishes, etc.).
A restaurant can function as an independent organizational and production unit or as an integral part of another establishment (hotel, hypermarket, cinema, park, etc.). The restaurant produces and offers food to customers in order to meet their gastronomic needs.
Restaurants, depending on their location, level of service, comfort, range of dishes, drinks and other factors, are divided into three classes.
The class of a public catering enterprise is a set of distinctive features of enterprises of a certain type, characterized by the quality of the services provided, the level and conditions of service. Classes of public catering enterprises - luxury, highest and first - are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.
Class luxury is assigned to restaurants and bars that meet such requirements as the sophistication of interiors, a high level of comfort, a wide range of services, an original range of custom and signature dishes and products, drinks, cocktails (for bars).
Luxury catering enterprises include restaurants and bars that differ from enterprises of other classes in the unique nature of the space-planning solution of the building in general and the premises for visitors, in particular, as well as the maximum level of comfort. This applies to restaurants and bars with traditional architecture as well as themed restaurants and bars. The presence of modern engineering equipment, custom-made furniture, dishes, lighting fixtures complement the architectural and artistic design, create a special atmosphere.
Top class is awarded to restaurants and bars that have original interiors, provide visitors with a wide range of services, enhanced comfort conditions, a diverse range of original, gourmet custom-made and specialty dishes and products, a set of complex drinks (for restaurants), as well as drinks and cocktails of simple preparation, including number of custom-made and branded (for bars).
First grade is assigned to restaurants and bars that provide visitors with a comfortable stay and a wide range of services, a diverse range of specialty dishes and products, a set of complex drinks (for restaurants), as well as simple drinks and cocktails, including custom-made and branded ones (for bars) .
In addition to classiness, restaurants and bars are also classified according to the following criteria: production and trade functions, degree of mobility, type of contingent served, range of products sold, specialization, etc.:
city restaurants- located in cities, offer a variety of dishes or specialize in providing lunches and (or) dinners;
self-service restaurants - have relatively low prices due to the fact that they do not provide for service by waiters at tables; service takes place at the counter and is intended mainly for business people hurrying on official business; these restaurants have a specific layout, furniture, interior;
station restaurants - located at railway, bus stations and airports; have a varied menu, fast service system, round-the-clock operation;
surge-restaurants - are available on long-distance trains, their hours of operation are limited;
restaurants on boats have different classes depending on the class in which passengers travel; work at certain hours, including the self-service method;
restaurants for autotourists, not wanting to get out of the car to eat, are common mainly in the US and are located near highways or large parking lots; a form of service is provided right in the car by waiters who roll up on roller skates; in some establishments of which type conveyors are used to serve food;
restaurants on planes- these are not exactly restaurants, but simply serving food and drinks to passengers during the flight;
a variety of dishes depends on the belonging of travelers to the business class
and first class
vegetarian restaurants- their menu is dominated by vegetables; meat and fish are absent;
snack restaurants - have at least one regular dish that does not require a long time to cook; drinks are served to visitors;
off-site restaurants - do not look like classic restaurants and are designed to serve specific events: corporate dinners, diplomatic receptions, business meetings, weddings, anniversary parties, etc. outside the walls of the restaurant (these enterprises are called catering).
From the point of view of working with customers, all restaurants can be divided into three categories:
flow-oriented restaurants - located on busy highways or squares, which ensures a continuous flow of visitors, including through orienting advertising;
restaurants focused on service standards (chain restaurants), - have a standard set of dishes with characteristics well known to each visitor, uniformed waiters, identical trays and other attributes;
restaurants focused on regular customers,- a distinctive feature is a specific audience of customers inherent only to this restaurant; to keep them, all kinds of incentives are used: discounts, tastings, discount cards, bonus and gift systems (for example, the administration congratulates a regular visitor on his birthday and presents him with a bottle of wine as a gift). Of course, the main thing in the work of the staff of such restaurants is not gifts, but a creative approach to business. Any non-standard forms of attracting customers work much more effectively and really attract and interest customers.
Small catering business operates in the market, which in our country is called fast food(English) fastfood- fast food), i.e. fast food and quality food market.
Fast food is a commercial structure, usually developed on the basis of franchising- provision by the company of a license (franchise) for the production and sale of a certain type of culinary products and services under the trademark (brand) of this company. Such an enterprise specializes in the preparation of standard dishes from semi-finished products intended for immediate sale through the counter or automatic distribution. Fast food does not, as a rule, pretend to be very tasty and healthy, it is just a way to satisfy hunger: you really want to eat, but there is not enough time for it.
Bar- a specialized enterprise with a bar counter, designed for the sale of mixed drinks in a wide range. The bar also sells meals, snacks and pastries. A feature of the bars is that almost the entire process of preparing and serving products is carried out in the presence of visitors. The purpose of the bar is to provide visitors with the opportunity to relax in a cozy atmosphere, listen to music, watch the performance of variety artists, and a video program.
Bars, depending on the assortment, are divided into beer, wine, cocktail halls And cocktail bars etc. A cocktail hall differs from a cocktail bar only in the larger capacity of the hall, as well as in more diverse equipment.
Beer bars along with beer, they sell cold and hot snacks, sandwiches that are most in harmony with beer in taste, cheeses, salted, smoked and dried fish, crispy potatoes, crackers from rye bread, drying, biscuits, olives, olives, shrimps, stuffed eggs.
Wine bars most often located at hotels, restaurants, cafes. The purpose of this type of bars is to provide visitors with the opportunity to take a light aperitif. Here you can also buy canapes and open sandwiches, as well as tarts and toasts and various products. Some bars serve pancakes with caviar or salmon, julienne, confectionery.
Wine bars usually only serve wine or low-alcohol drinks. Strong drinks and cocktails are not offered here. Such a bar is usually a restaurant or snack bar AND has a large selection of hot and cold dishes. In some cases, the sale of beverages is a task that is subordinate to the core business of serving food, albeit in a more simple form than in restaurants.
Cocktail bars offer a large selection of drinks, including cocktails and mixes. These bars stock a wide range of different drinks and offer a high level of service. In many bars, customers are served at the counters. Some bars sell beer, including draft beer, while others sell soft drinks such as tea or coffee. The staff works under the supervision of a bar manager or a senior bartender. The bar counter is stationary.
Bar in the restaurant - it's the same cocktail bar found in every high class restaurant. Here they serve not only visitors who come to the cocktail bar, but also restaurant customers who come to have lunch or dinner. In terms of customer service and markups, beer and non-alcoholic bars belong to the luxury or upper class. The class of bars operating in combination with restaurants should correspond to the class of the catering establishment, and the premises of which the bar is located.
In small establishments, the bar, along with direct customer service, works in the same way as a distribution bar for restaurant waiters.
Depending on the location (in the buildings of restaurants, cafes, hotels, shopping centers), as well as entertainment events, bars can be:
restaurant - placed in the trading floors of restaurants;
aperitif bars - are located in the entrance halls or special zaax of large restaurants and are designed to meet guests or continue table conversations after an official reception, when in a less formal setting you can drink a cup of coffee, continue the conversation over a cocktail;
banquet - available in banquet halls some restaurants;
disco bars- during the day they work as a cafe, in the evening as bars. Disco bars are located in separate buildings or in the basement of hotels. In these bars, evenings of youth relaxation are held with performances by the orchestra, singers, and actors. The range of products sold in disco bars is most often represented by sandwiches, as well as confectionery (vol-au-vents and baskets with various fillings, pies, pies, straws and nuts with salt, etc.), there may also be hot snacks. For dessert, ice cream with various fillings, light soft drinks are served.
The halls of disco bars have artistic decoration, a dance floor with colored parquet, appropriate lighting, and backlighting. These bars have large screens for slide shows, as well as powerful musical equipment, devices for creating lighting effects, televisions, and video recorders. The music program is hosted by disc jockeys;
grill bars are located both in shopping centers and as independent enterprises in city blocks or public recreation areas, on busy highways, at restaurants. In the grill bar, the visitor can get originally prepared dishes. Here you can have a quick bite, for which the range of products includes tartinki, sausages (in their absence, sausages, grilled or deep-fried). The most common dishes in bars of this type are grilled fish (or deep-fried), chicken on a spit, kebabs, steaks. French fries are offered as a side dish. Fondue-type dishes are served less frequently. In grill bars, dishes are cooked right in front of the visitors.
In grill bars around the bar counter, either tables or high stools can be installed if the bartender serves visitors directly behind the bar counter. But in both cases, he also works as a cook, since he has to prepare dishes from semi-finished products;
salad bars are equipped with a special rack with an open refrigerated display case, in which gastronorm containers with various salad ingredients are placed: green lettuce, cucumbers, radishes, olives, olives, tomatoes, round eggs, etc. In a separate bowl are dressings: oil, vinegar, mustard, horseradish, sour cream, mayonnaise, granulated sugar, salt pepper. The consumer puts food and dressings into an individual salad bowl in accordance with his taste. These bars are one of the buffet options.
The work is organized according to the same assortment principle. dessert bars, where, in addition to juices, the menu includes tea, coffee, cocoa, milk, fruit drinks, fruit salads, mousses, jelly, ice cream, whipped cream and other desserts.
Based on the specifics of serving visitors, bars are called express bars, snack bars, video bars, variety bars, etc. .
express bars, those. instant service bars, eliminated in shopping centers, hotels, train stations. The range of products corresponds to the purpose of the bar: sandwiches, tartlets, vol-au-vents with various minced meats, various confectionery products, dairy products.
Snack bars (diners) are designed to quickly serve customers at the counter. The menu, as a rule, has a limited range of dishes, most often these are chopped and natural steaks, langets, poultry dishes, game, soft drinks, juices, cocktails, coffee.
The main types of public catering establishments also include cafes, canteens, and snack bars.
Cafe- an enterprise specializing in the organization of drinking and recreation for consumers, providing them with a limited range of products compared to a restaurant.
Cafes are designed for the production and sale of branded and custom-made dishes of simple preparation in a limited range, as well as a variety of hot (coffee, tea, cocoa) and cold (juices, water) drinks, fermented milk products, flour confectionery, sweet dishes. Fried eggs, sausages, sausages, pancakes and pancakes are served as second courses of simple cooking. From the first courses, as a rule, indulge in broths.
Depending on the range of products sold, there are ice cream cafes, confectionery cafes (tea, coffee) and dairy (cottage cheese, egg) cafes.
Tea room sells a wide range of tea and flour office products. The menu of tea houses includes main courses of meat, fish, eggs; beef in a pot; fish baked in a pan; natural scrambled eggs, with sausage, ham.
tea salon - a kind of cafe with a wide range of tea varieties, where confectionery, bakery and flour culinary products can be sold.
In tea and tea salons, self-service is used and only in some cases visitors are served by waiters.
In Central Asia, according to the type of tea, they organize teahouses.
coffee house - a specialized establishment offering visitors a wide range of coffee drinks. The menu includes the most popular drinks known all over the world (natural coffee, cappuccino coffee, luce coffee, correto coffee, Warsaw coffee, Turkish coffee, espresso coffee, latte coffee, glace coffee, etc.). Snacks in a coffee shop can be the same as in a restaurant or cafe, i.e., in fact, even include whole meals. An alternative to coffee drinks on the menu can be tea (black, green, herbal, etc.).
Dining room - a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a varied (by day of the week) menu.
Canteens are the most common type of public catering establishments, their main purpose is the preparation and sale to the population of mainly products of their own production.
Canteens differ as follows:
· according to the range of products sold - general type and dietary;
· to the served contingent of consumers - school, student, etc.;
location - public, at manufacturing enterprises, educational institutions, office firms, etc.
Canteens-handouts designed to serve small workforces. In addition to the sale of packed lunches, breakfasts and dinners, sour-milk products, bakery products, juices, confectionery, etc. are sold here.
Diet canteens (offices) provide those in need of clinical nutrition with a full daily ration of dietary food or part of it. In public dietary canteens, dishes are prepared for five or six basic diets, in dietary departments - for at least three diets. For each diet, cold, first, second and sweet dishes are prepared. Buffets are organized in the hall for the sale of fermented milk products, fruits, berries, juices, mineral waters and fortified drinks.
The range in the public dining room includes hot and cold dishes, hot and cold drinks, bakery and dairy products. Canteens are usually self-service. An exception may be dietary and vegetarian canteens that provide therapeutic and prophylactic and specialized nutrition. The dining room provides for the vacation of meals at home, the sale of semi-finished products and culinary products.
diner - a catering establishment with a limited range of simple dishes prepared from raw materials of a certain type, designed to quickly serve consumers.
The assortment of eateries includes cold and hot dishes, snacks of mass demand and simple cooking (sausages, sausages, dumplings, dumplings, scrambled eggs), as well as drinks (tea, coffee). In addition, sour-milk and confectionery products, sweets, and chocolate should be on sale.
Eateries differ in the range of general and specialized products sold (sausage, dumplings, pancakes, patties, donuts, barbecue, tea, pizzerias, hamburgers, etc.). In a mixed specialty diner, several autonomous buffet counters are organized, each of them sells a certain type of food and drinks of a limited assortment.
