41 Organization of the supply company opened dogotovochnogo

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Description

The organization of supply dogotovochnogo enterprise open type (dining room)
Contents
Введение……………………………………………………………….…..….…...3
1. Overview of the Company ........................................ ... ..4
2. Specifications and technical documentation, regulating the activities of catering .............................. .12
3. Characteristics of the storage enterprise .................. ... ... 15
4. Characteristics .......................................... 19 dogotovochnyh shops
5. Characteristics of the enterprise supply .................................... .23
6. Characteristics of the trading activities and services
Потребителей………………………………………………………………….…39
7. Organization of the washing room, dining room and kitchen utensils ............ 41
8. Organization of labor protection ....................................... .. ... 44
Заключение………………………………………………………………….……46
References ........................................................................ 48
Приложения………………………………………….………………………..…49

Introduction
Mass nutrition plays an important role in society. It best meets the needs of the people in power. Catering perform functions such as production, sales and organization of consumption of culinary products in a specially-organized public places. Catering carried out independent economic activity and in this respect no different from other businesses. Nutrition is organized mainly by small private enterprises.
Food is an essential necessity of life of the majority of workers, employees, students and a significant number of other groups in the country.
Mass food industry is in the process of development - increasing the number of schools and the quality of service.
Network catering, which uses the population is represented by different types: canteens, restaurants, cafes, snack bars, etc. The need for different types defined: Diverse consumer demand for different types of meals (breakfast, lunch, dinner, in between meals, business - lunches ); the specifics of the service of people and during short lunch breaks, and during the holidays; the need to care of adults and children, healthy and in need of clinical nutrition. Demand for products and services of public catering continuously changing and growing.



Closing
Every year more and more mass power introduced into the life of the broad masses of the population contributes to the solution of many social and economic problems; makes better use of the country's food supply, promptly provide the population with quality food, which is crucial for the health, growth of labor productivity, improve the quality of education; It makes better use of free time, which today is an important factor for many people.
In modern conditions there is very tough competition. In order for the company to function successfully, it must meet the necessary requirements.
The most important and the main thing is to produce high quality products. In addition, the need to be created all conditions (corresponding to the level of comfort in the sales rooms, polite and helpful staff, well-organized process of service) to the consumer, visited the dining room, there was a desire to visit this enterprise supply again.


References
1. Rules of catering services. Approved. RF Government Decree of 15.08.97 № 1036.
2. GOST 50647-94 "Food. Classification of enterprises "
3. GOST 50763-95 "Food. Culinary products sold to the public. General specifications ".
4. GOST 50764-95 "Catering services".
5. GOST 50935-96 "Food. The requirement for service. "
6. OST 1.28.95 "Food. The requirement to production personnel. "
7. GOST 50647-94 "Food. Terms and definitions ".
8. Agranovskii ED Organization of production in catering. - M .: Economics, 1990. -
9. Cooking: the theoretical foundations of profession

Additional information

Volume, p. 60 Year of 2010

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