Botany 

Catering technology who to work. Organization and technology of a public catering enterprise

Technologist Catering is a specialist in the development, production and quality control of culinary and confectionery products at catering establishments. The profession is suitable for those who are interested in labor and farming (see the choice of profession for interest in school subjects).

Short description

The work of a catering technologist is primary in the process of cooking and determines the quality of food in public catering, its safety and taste. A technologist, knowing the technology of food production, recipes, food preparation, food safety precautions, contributes to the fact that raw materials turn into a high-quality product. The quality of the prepared food, and, accordingly, the prestige of the restaurant or canteen, depends on his conscientiousness in determining the quality of the initial products, observing the full norm of their bookmarking.

The specifics of the profession

The work of a catering technologist is not only about working with products. The activity of a technologist is much broader and more responsible.

Technologist:

  • organizes production (places equipment, teaches the rules of use);
  • composes the menu;
  • distributes duties between cooks and supervises their work;
  • checks the output standards of products;
  • introduces progressive technologies in production;
  • responsible for the serviceability of kitchen equipment and the quality of prepared food;
  • develops new recipes, drawing up the relevant regulatory documents;
  • studies new trends in the catering market and coordinates work in accordance with them;
  • offers a new range of dishes to increase demand;
  • monitors compliance with sanitary standards;
  • is technological maps new dishes (calculation of the amount of food, calories, etc.);
  • carries out timely supply of production with raw materials, tools, inventory, etc.;
  • takes part in the retraining and advanced training of production personnel, taking into account the requirements of modernity.

Pros and cons of the profession

  • Constant demand in the labor market, relatively high level salaries, an authoritative position in public catering.
  • High responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections of supervisory authorities: SES, Vetnadzor, certification bodies, State Trade Inspectorate in terms of technology, etc.

Place of work

  • restaurants
  • cafes, cafeterias
  • canteens
  • meat processing plants
  • fish processing plants (canning)
  • dairy plants
  • bakeries
  • confectionery
  • prefabrication factories.

Salary

Salary as of 09/12/2019

Russia 20000—65000 ₽

Moscow 47000—100000 ₽

Personal qualities

  • high sensitivity to shades of smells and tastes
  • correct color discrimination
  • good volumetric and linear eye
  • tactile sensitivity
  • good memory(short-term, long-term, visual)
  • high level of distribution and switching of attention
  • cleanliness
  • emotional stability
  • Creative skills
  • aesthetic taste
  • accuracy
  • exactingness
  • sociability
  • organizational skills
  • responsibility
  • physical endurance
  • honesty, decency

Career

Career opportunities for a food service technologist are not great. With sufficient work experience, career growth to the head of a group of technologists is possible. To obtain the position of production manager or manager of a catering point, a specialized higher education is required.

The salary of a catering technologist depends on the place of work: the level of a budget canteen cannot be compared with an elite restaurant. The average salary of a technologist in Moscow is 50 thousand rubles, in the regions about 30 thousand rubles.

Training for a catering technologist

Courses of technologists-calculators of public catering also give the right to work as a catering technologist and allow you to master the most modern technologies cooking (low-calorie, dietary, cuisines of the peoples of the world, etc.).

On this course, you can get the profession of a technologist for catering products in 3 months and 10,000 rubles
— One of the most affordable prices in Russia;
— Diploma of professional retraining established sample;
– Education in a completely remote format;
— Certificate of conformity to the professional standard worth 10,000 rubles. For a present!;
— The largest educational institution additional prof. education in Russia.

Conducts a course: "Technologist-calculator of public catering". Course program: 1. Introduction to the profession(Job responsibilities of a technologist-calculator; the concept of technology and technological processes in public catering; sanitary requirements for storage and culinary processing of products; calculation of seasonal waste, types of defrosting; practical lessons in the Store House program). 2. Working with documents(correct paperwork; write-off certificates; damage certificates; inventory records; practical exercises in the Store House program). 3 Working with the recipe book(technological charts; calculation cards; acts of study; work with tables; calculation of raw materials for semi-finished products and ready meals; losses during heat treatment, minimization of costs).

19.02.10 Technology of catering products

The art of feeding beautifully is no different from
other visual arts.
It is akin to music, poetry or painting...
Andreas Rosy


Technology of catering products- a very interesting, and most importantly, modern specialty. And this is despite the fact that the program has been implemented by Russian colleges and technical schools for more than 50 years. The catering industry is changing rapidly. Now it is not only cafes, restaurants and grocery stores. Completely new formats of public catering have appeared: fast foods, confectionery cafes, mini-cafe factories, coffee shops, steakhouses, national restaurants, pizzerias and sushi bars, auto-buffets and home cafes. Various grocery stores are opening: from boutiques to super- and hypermarkets. All this diversity requires appropriate personnel - catering technologists, so the specialty "Technology of catering products" does not lose its popularity.

Who is a catering technologist?

Catering technologist- a highly qualified specialist in the hospitality industry, this is a master of a wide profile. He is equally well versed in table setting and menu preparation, in organizing fairs for the sale of branded products and in recruiting staff for public catering, improving their skills. A good technologist can teach colleagues in the shop - cooks and confectioners - new ways of processing products, reveal to them the secrets of cooking various dishes (national, exotic, old). He comes up with recipes for new confectionery and culinary dishes, including branded ones, monitors the quality of products and the process of their preparation. The technologist knows everything about the restaurant business, about the scientific foundations proper nutrition, about the laws and rules of culinary art, about hospitality and culture of service.
From simple ingredients, a technologist can create an excellent taste and aesthetic composition that can please the most demanding gourmet. The technologist develops technical and technological maps for dishes, prepares a wide range of culinary and confectionery products and evaluates the quality of raw materials and products used, organizes the work of production shops and customer service.


The specialty "Technology of public catering products" can be obtained at the GBPOU RK "Yalta Economics and Technology College". Lectures and practical classes are conducted by experienced teachers. Active use of new educational technologies: imitation firms, business games that will not let students get bored. Students of this specialty gain practical skills by doing internships in the best restaurants and cafes of Greater Yalta. College graduates work at various catering establishments (bars, restaurants, pizzerias, pancake shops, cafes, etc.) as technologists, production managers, shop supervisors, foremen, and cooks. With the acquisition of experience, the technologist can also work in regulatory bodies, in departments of the production market in the city administration. Graduates get the opportunity to engage in independent business, open their own business in the hospitality industry (cafes, restaurants, canteens).
General characteristics of a specialist: determines the quality of products, calculates their quantity to obtain ready meals; composes the menu; distributes duties between cooks and supervises their work; Responsible for the serviceability of equipment and the quality of prepared dishes.
Requirements to individual characteristics specialist: visual, olfactory and taste sensitivity; propensity to analyze and forecast; visual-effective thinking; figurative memory; Creative skills; aesthetic taste; accuracy; exactingness; sociability.
Medical contraindications: pronounced diseases of the organs of vision and hearing; infectious diseases; skin and venereal diseases; diseases of the sense organs; violation of the musculoskeletal system, central nervous system; violation of the vestibular apparatus; colds and cardiovascular diseases.
Pros of the profession: constant demand in the labor market, relatively high salary, authoritative position in catering.
Cons of the profession: high responsibility for the results of the work of other people (cooks, confectioners); responsibility for the results of inspections by supervisory authorities: Rospotrebnadzor, Vetnadzor, certification bodies, State Trade Inspectorate in terms of technology, etc.
Personal qualities :
high sensitivity to shades of smells and tastes;
correct color differentiation;
good volumetric and linear eye;
tactile sensitivity;
good memory (short-term, long-term, visual);
high level of distribution and switching of attention;
cleanliness;
emotional stability;
Creative skills;
aesthetic taste;
accuracy;
exactingness;
sociability;
organizational skills;
responsibility;
physical endurance;
honesty, decency.

Requirements to vocational training

Must know: the structure of the production of POP, its planning and organization, requirements for production personnel; features, forms, methods of customer service at POP various types and classes; rules for compiling menus, price lists, wine lists; basic principles of technology, methods and techniques of culinary processing; requirements for the quality of culinary products and services, types and methods of control, rules for conducting quality control; labor protection at work, the principles of occurrence and prevention of injuries.
Must be able to: keep records of material assets, equipment, raw materials, finished products; develop recipes for new dishes; draw up technological maps; draw up and conclude contracts for the supply of goods; to carry out acceptance of raw materials and semi-finished products in terms of quantity and quality; to carry out planning of work of production, organization of work of shops; ensure compliance with technological processes, carry out grading of finished products; apply non-waste and low-waste technologies.
Related professions: Cook; confectioner.

Normative term for mastering the main professional educational program of secondary vocational education:

Basic training (graduate qualification - technician-technologist):
* at full-time education:
- based on the main general education- 3 years 10 months;
- on the basis of secondary (complete) general education - 2 years 10 months;
* for part-time education:
- on the basis of secondary (complete) general education - 3 years 10 months;

No matter how the world changes
people will always cook and trade,
and in GBPOU RK "Yalta
economic and technological
college" you will receive
specialty that will
feed you for life!

MINISTRY OF LABOR, EMPLOYMENT AND

SOCIAL PROTECTION OF THE REPUBLIC OF TATARSTAN

STATE AUTONOMOUS EDUCATIONAL INSTITUTION OF HIGHER PROFESSIONAL EDUCATION

"NABEREZHNOCHELNY STATE INSTITUTE OF TRADE AND TECHNOLOGY"

(GAOU VPO NGTTI)

TECHNOLOGY OF CATERING PRODUCTS

260800 "Technology of products and organization of public catering" (260501.65 "Technology of catering products")

Naberezhnye Chelny

Technology of public catering products: Guidelines for implementation term paper for students of the specialty 260501.65 "Technology of food products" / Compiled. - HE. Rybalovlev, Naberezhnye Chelny, NGTTI, 2012, 61 p.

The guidelines are aimed at students studying in the specialty 260800 "Technology of products and organization of public catering" (260501.65 "Technology of public catering") and contain assignments for course work, instructions for completing and designing course work, a list of recommended sources.

Reviewers:

Published by decision of the Educational and Methodological Council of the Naberezhnye Chelny State Institute of Trade and Technology

© Naberezhnye Chelny State

trade and technology institute,

year 2012. Content

Introduction

The academic discipline "Technology of public catering products" is a special discipline that establishes basic knowledge for obtaining professional skills in the specialty 260800 "Technology of products and organization of public catering" (260501.65 "Technology of public catering products").

The purpose of the discipline is to study the basics of the technology of cooking catering products; the formation of practical skills and abilities in the preparation of culinary products; ensuring the high quality of products, their safety for the life and health of the consumer; understanding of the need to conduct technological processes from the standpoint contemporary ideas on the rational use of raw materials.

As a result of studying the discipline, the student must

know:

Domestic and international standards and norms in the field of public catering technology;

Changes in nutrients during thermal and refrigeration processing and storage;

Factors affecting the quality of semi-finished and finished food products;

Requirements for the quality and safety of raw materials, semi-finished products and finished products;

The procedure for the development of regulatory documentation using innovative technologies.

be able to:

Calculate the modes of technological processes using reference literature, choose the right technological equipment and perform the calculation of the main technological processes of food production;

Use standards and other regulatory documents in the evaluation, quality control and certification of products and products of catering enterprises;

Carrying out standard tests to determine the indicators of physical-mechanical and physical-chemical properties of the raw materials used, semi-finished products and finished food products;

Analyze the causes of defects and defects in products and develop measures to prevent them;

Formulate an assortment policy and develop a production program for catering enterprises;

Develop regulatory documentation for food products, taking into account modern advances in technology and technology;

Implement a system for ensuring the quality and safety of food products, operate technological equipment in the production of food products.

own:

Methods for calculating the needs of a catering enterprise for raw materials, depending on its seasonality and condition;

Methods for compiling recipes and diets using computer technology;

Practical skills in the development of regulatory and technological documentation, taking into account the latest achievements in the field of innovative technologies for food production.

Students acquire initial professional knowledge and skills in practical and laboratory classes.

The student's course work is carried out at the final stage of studying the discipline "Technology of public catering products", during which training is provided to apply the acquired knowledge and skills in solving complex problems related to the field professional activity future professionals.

The course work is aimed at the formation of the following competencies:

Table 1 - formulation of competencies

Statement of Competence

the ability to use technical means to measure the main parameters of technological processes, the properties of raw materials, semi-finished products and the quality of finished products, to organize and implement the technological process of food production

setting priorities in the field of food production, readiness to justify the adoption of a specific technical solution in the development of new technological processes for food production; choose technical means and technologies taking into account the environmental consequences of their use

organization of workflow for production at a catering enterprise, the ability to use regulatory, technical, technological documentation in the conditions of food production

the ability to conduct research according to a given methodology and analyze the results of experiments

able to study and analyze scientific and technical information, domestic and foreign experience in food production

ability to measure and describe experiments, prepare data for reviews, reports and scientific publications; possession statistical methods and means of processing experimental data of conducted studies

Graduating Department

Department "Technology and organization of public catering"

Information on educational program

The department "Technology and organization of public catering" trains bachelors in the direction 19.03.04 Technology of products and organization of public catering according to the educational program (profile) Technology of food production and organization of public catering.

Graduate activities

Students acquire competencies in the production processes of semi-finished products and products for various purposes for catering enterprises, develop skills in quality control over the effective operation of catering enterprises and the safety of food raw materials, food products, gain knowledge in the design and reconstruction of catering enterprises.

Practical skills and abilities of a graduate of this direction are implemented in the field of:

production of culinary products and confectionery;

ability to draw up and maintain regulatory and technical documentation in their industry;

knowledge and practical application methods and means of testing and quality control of raw materials and finished products of public catering, certification and standardization systems, with various methods for managing the quality and safety of raw materials, semi-finished products and finished products at catering enterprises;

Fundamentals of effective organization of the restaurant business.

Core disciplines

Part curriculum By this direction included more than 20 disciplines, reflecting all modern tendencies in the functioning and development of a successful catering enterprise: Methods for researching catering products, Innovative technologies in public catering, Service and personnel in public catering, Food engineering of public catering products, Chemistry of taste, color and aroma of public catering products, Organoleptic analysis of public catering products, HACCP in public catering.

Possible fields of activity of graduates

Graduates of the department are high-class professionals who are able to engage in commercial, technological, teaching and research activities and successfully work at any catering enterprise.

Graduate Employment Examples

The field of professional activity of graduates of the direction 19.03.04 Product technology and public catering includes:

processing, processing and storage of food raw materials at catering establishments;

production of semi-finished products and culinary products for various purposes for catering enterprises;

control over the efficient operation of catering enterprises;

quality control and safety of food raw materials and food products;

design and reconstruction of catering establishments.

A graduate with a bachelor's degree can hold the following positions:

Catering technologist

Restaurateur

restaurant industry manager

Production manager of public catering establishments

Catering designer

Partner companies

Ibis Samara Ibis Samara

KupiKofe LLC, Samara region, Samara

Milimon Group LLC, Samara region, Samara

OOO "McDonald's"

LLC «Holiday Inn»

Chelsea LLC, Churchill Restaurant

LLC Hotel Vesta

OOO Jam

Restaurant Frau Gretta, Togliatti

Shannon Restaurant

Nestle Samara LLC

OOO VESNA-TLT, Togliatti

Cafe "Deck"

KP "UPalycha"

OOO Oktyabrinka

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

general characteristics

The main issues that relate to the area under consideration are explained in various regulations international and domestic type. Standards and requirements for this sector are established by GOST. Public catering can be characterized different ways. So, it is understood as methods of preparing food in large quantities, implemented without a preliminary agreement with consumers. Any type of food organized outside the home is also called public.

General classification

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

The value of the sphere

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

Specificity

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

Industry functions

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

Subjects

Catering services today provide:

Snack bars;

Canteens;

Restaurants;

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

Company classification

Public catering enterprises by the nature of production are divided into:

  1. Preparatory.
  2. Handouts.
  3. Blank.

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

Range

Depending on it, catering establishments are distinguished universal and specialized. The first carry out the preparation of dishes from different, and the second - from a specific type of raw material. Today, the filling of the service market occurs horizontally. This means that quite a lot of Chinese and Japanese restaurants are opening, and traditionally there are few European ones.

The nature of the service

Catering services can be provided at different levels:

  • First.
  • Higher.
  • Suite.

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

Time and place of operation

Catering establishments can be permanent or seasonal. In the spring and summer, various summer cafes are open. They offer a relatively small assortment of homemade and purchased products. Such establishments are located in buildings of a semi-closed, closed or open type. Catering equipment in such temporary cafes is simple. They do not have exquisite furniture; counters are usually made in the same way as those in pavilions and kiosks. Permanent establishments are fundamentally different from summer cafes. First of all, they are placed in enclosed structures, equipped with equipment for carrying out various operations. Depending on the place of action, institutions can be stationary or mobile.

Functional affiliation

A separate group includes the organization of public catering in aircraft, road, sea and rail transport. Hotel services cover different market segments. Off-site provision of products, production of culinary products is also specific. The fast food system includes mobile kiosks and stationary establishments.

Other catering establishments

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

Combines

They are industrial and economic complexes. They include pre-cooking and procurement establishments that use the same technology for preparing products, culinary shops and support services. Usually they act as the head objects of a unitary enterprise in the system of consumer cooperation. The culinary plant is a procurement enterprise. The workshops are intended for the centralized production of bakery, culinary and confectionery products. They also supply pre-cooking enterprises, retail chains, and stores. Culinary factories have their own outlets and cafeterias.

Fast food establishments

Public catering can be carried out in the "fast food" system in stationary or portable facilities. Fast food establishments are designed to produce and sell, as well as to ensure the consumption on the spot of a constant range of dishes of simple preparation. In their activities, such enterprises use semi-finished products of industrial or domestic production.

Stationary objects

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

General requirements

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

  1. social targeting.
  2. functional suitability.
  3. Safety.
  4. Ergonomics.
  5. Aesthetics.
  6. Informativeness.
  7. Flexibility.

Social targeting

This catering requirement includes:

  1. Security and accessibility for consumers of different categories.
  2. Compliance of the services provided with the expectations of customers, including regarding the range, form and method of service, professionalism of the staff.
  3. Availability certain conditions and benefits for vulnerable categories of citizens (children, disabled people, and so on).

Functionality

This requirement includes:

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

Other requirements

The ergonomics of services reflects the compliance of the conditions for their provision and the instruments and furniture used in the process of servicing the physiological, anthropometric and hygienic capabilities of customers. Aesthetics characterizes the harmony of design and stylistic unity of the premises. This requirement also applies to appearance employees, table setting, menu design, etc. Informativeness implies timely, reliable and complete receipt by consumers of information in the service hall and outside it regarding services, products and the company itself. The requirement of flexibility characterizes the ability to change. The list of services provided is adjusted in accordance with the needs of the population and living conditions.

Catering technology

Without knowledge of this area it is impossible to build production. The technology of catering products includes various ways preparation of dishes, processing of raw materials, standards of components. Specialists involved in this area must know the procedure for dispensing products, the limits of manufacturing costs. One of the most important points is technical equipment the whole process. Specialists must know the features and be able to rationally use the various devices used in the course of production and sale of products. The technology of catering products also includes a culture of service. Training of specialists is carried out in the relevant specialized institutions. The duties of the employee include:

  1. Development and implementation of optimal production modes.
  2. Usage modern ways cooking.
  3. Development of norms for material and labor costs, work order.
  4. Process optimization and cost reduction.
  5. Monitoring compliance with discipline and proper operation of equipment.
  6. Supervision over the implementation of sanitary and hygienic standards in the production process.

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