When determining the number of places in public catering establishments located at hotels, motels, campsites, they are guided by the ratio of places in these institutions (Table 2).

The number of places in restaurants and cafes is provided at the rate of 1 place in a public catering enterprise per 1 place in a hotel. Moreover, in hotels of a general type of the highest, I and II categories, three quarters of these places are provided in restaurants, one quarter - in cafes. Restaurants are being built in tourist and resort hotels of the highest, I and II categories, but depending on local conditions, a cafe can also function by reducing the number of seats in the restaurant.

In hotels located in resorts of federal and republican significance and in major cities, the number of seats in restaurants and cafes can be increased by 30%. In restaurants at hotels, there is a main trading hall and a banquet hall, the number of seats in which is accepted within 15-20% of the total number of seats in the restaurant.

table 2

The ratio of the number of places in enterprises

catering to the number of seats

in hotels, motels, campsites

Bars are organized only in hotels of the highest and I categories. Moreover, in the hotel of the highest category they organize not only a day, but also a night bar. In hotels for 300, 400 seats, the bar is located in one room, for 500, 800 seats, two day and one night bars can be organized, for 1000 seats, three day and two night bars.

At hotels, motels and campsites of III and IV categories, canteens function, which should work as a cafe in the evening. In general hotels, the ratio of places in the dining room and the hotel is 1:2, and in tourist and resort hotels - 1:1.

Motels accommodate restaurants, cafes, canteens, buffets; at campsites - canteens and buffets.

Buffets are provided in hotels and motels, the capacity of which is determined as follows: one buffet place per 10 places in a hotel or motel. In campsites, there is one place in the buffet for every 5 places in the campsite.

To organize meals for hotel workers for 200, 300, 400 seats, a buffet will be equipped, for 500, 600, 1000 seats - a canteen. The number of places in them is 10% of the places of hotels.

Chapter 2

ORGANIZATION OF SUPPLY AND WAREHOUSING

Organization of food

Supplies

The organization of food supply to public catering enterprises is carried out from two sources: centralized and decentralized.

Centralized funds are formed at the expense of state resources. The suppliers of products are collective farms and state farms, enterprises of the meat and dairy industry, fisheries, bases and refrigerators wholesalers: organizations, the food industry. They supply public catering enterprises in accordance with the needs of enterprises, which, according to the main types of goods, are supplied according to advance orders or purchases from the population. A: raw materials.

The supply of goods to public catering enterprises is regulated by contracts that large enterprises; public catering or trusts conclude directly with suppliers. They indicate the assortment, quantity of products, cost, terms and order of delivery, responsibility for violation of the terms of the contract. When drawing up the contract, they are guided by the "Regulations on the supply of: consumer goods".

Products such as bread, milk, soft drinks and semi-finished products come to public catering establishments directly from the food industry or factories-preparation and culinary factories.

A significant part of the products (flour, sugar, meat, butter) enterprises receive through catering facilities and refrigerators. The bases perform mainly distribution functions, that is, on the basis of applications and funds allocated to enterprises, they carry out packaging, packaging and centralized delivery of goods to public catering enterprises.

decentralized local sources of supply for public catering enterprises are formed through subsidiary farms, purchases and procurement of agricultural products, for which enterprises can spend up to 15% of daily revenue. The purchase of products for cash is made out by an invoice or a purchasing act.

In catering establishments, certain commodity stocks are created, the volume of which is established by a higher organization depending on the type of goods (in days of turnover, in monetary and physical terms). Normally, stocks of non-perishable products are no more than 7-10 days, perishable products - 2~3 days. In some cases, seasonal stocks are created for a long period. These are mainly stocks of potatoes and vegetables for the winter period.

It is advisable to use specialized transport to deliver products to catering establishments. The most rational way of delivery is the ring delivery of goods from the supplier to the consumer by the transport of suppliers.

With this method, it is advisable to organize the collection of containers on the way back. In a large enterprise, with a full loading of the machine, the raw materials are delivered by a fully loaded machine along a linear (pendulum) route.

Transport can also be assigned to essential food enterprises. Export of products from suppliers to these

transport is carried out along a linear route. When transporting raw materials, semi-finished products, finished products from the base enterprise to branches, a circular or linear route is used.

Acceptance of products in public catering establishments is carried out according to consignment notes. When checking the quantity of raw materials and semi-finished products received, piece products or products contained in standard packaging are recounted. When opening a container that contains, for example, semi-finished products, the net weight is checked. Potatoes, root crops are accepted by gross weight. When accepting sour cream, pickles, cottage cheese, the mass of the product and container is established in order to determine the net mass of these products.

The quality of goods entering catering establishments is checked by organoleptic (in appearance, color, smell, taste) or laboratory methods.

If a shortage is found on the reverse side of the invoice in the presence of the forwarding driver, the actual amount of raw materials received is indicated or an act is drawn up, which is signed by the persons participating in the acceptance.

Products with an expired date of sale, with signs of deterioration cannot be accepted for storage. The procedure and terms for acceptance of products are established by the instructions approved by the State Arbitration of Russia, the contract and technical specifications.

Organization of services for students of higher and secondary specialized educational institutions

Meals for students of universities and students of secondary specialized educational institutions are organized both at the place of study and in hostels in canteens, cafes, automatic cafes and buffets.

The total number of seats in public catering establishments located on the territory of a higher educational institution should be 18% of the estimated contingent of students, faculty and staff. If no more than 50 people study at an educational institution, they organize a canteen-distributor or a cafe, if more than 250 people - a canteen. In large educational institutions with more than 5 thousand students, there can be a basic canteen-preparation and a network of pre-cooking tables. V yh, cafes, cafe-machines, buffets. The canteen-preparation is located in a separate building and is connected to the educational buildings by insulated transitions. The educational institution provides for a culinary shop, where, as a rule, an order desk is organized, accepting orders for the manufacture of semi-finished products, culinary and confectionery products.

For washing dishes, detergents such as "Cinderella" are used, for disinfection of dishes and tableware, the disinfectant "Samarovka - concentrate" is used, and liquid soap is also widely used.

In secondary specialized educational institutions, the number of places in canteens and buffets should be at least 18% of the estimated number of students. The location and hours of operation of enterprises in dormitories are determined taking into account the creation of the greatest convenience for students and the time of classes. When determining the mode of operation of canteens, cafes, buffets at institutes and technical schools, it should be borne in mind that public catering establishments should be open 30 minutes before the start of the first shift and finish their work one hour after the end of the second shift. In the event that evening students study at an educational institution, catering establishments must finish work after a long break between classes.

The basis of the organization of nutrition should be based on the physiological norms for the consumption of basic nutrients and the corresponding sets of products. It is also important to correctly distribute the daily ration for individual meals. The daily ration is distributed depending on the daily routine into three or four meals. In student canteens, the main form of service is the supply of packed breakfasts, lunches, afternoon snacks and dinners, which makes it possible to speed up the service process and ensure rational planning of production work.

Breakfast should include an appetizer, a main course (meat, fish, egg, vegetable or dairy dish), a drink (tea, coffee, milk, juice, etc.), bread and bakery products.

Lunch should consist of an appetizer, first, second course, drink. The afternoon snack should be light and consist of cottage cheese or cereal casseroles, vegetable stew, vegetable cutlets, cabbage rolls, various pancakes, hot drinks, confectionery flour products. Snail can be similar to breakfast but less calories. The dinner menu should include fish curds, vegetables, egg dishes and drinks. Dietary nutrition in universities and technical schools is carried out in special dietary canteens or diet rooms. Diet meals can be served in the common room from a separate distribution. Canteens and dietary departments, in addition to the usual technological equipment, are equipped with special equipment and inventory for the preparation of dietary dishes and are staffed by cooks with special training. Some students and students of technical schools receive dietary meals on preferential terms on vouchers, which are allocated at the expense of social insurance funds. The main form of service in student canteens is self-service using mechanized lines. At enterprises located at educational buildings, where there is a high intensity of student flows, continuous conveyor lines "Flow" and "Progress" are installed.

To service the uneven flows of consumers, typical for large universities, the "Effect" lines are installed. The recommended types of distributions and their optimal transmission capacity, depending on the intensity of the consumer flow, are given in Table. 8.2.

Menus are posted at the entrance to the dining room. Usually this is a light board, which indicates the number of the complex lunch option, the names of the dishes and the cost. With this form of service, students quickly choose lunch, the release of food is significantly accelerated, and the work of distributors is facilitated.

In student canteens, such a form of service as preliminary table setting is also used. The plan for placing groups of students in the trading floor is drawn up by the administration of the canteen and posted in the lobby. A group index is placed on each table. Before the arrival of students, a complex lunch is put on the tables. In this case, the calculation is carried out according to pre-purchased subscriptions, which the trade unionists of the groups hand over to the cashier. With such an organization of service in the first minutes of the break, the maximum loading of the trading floor is possible.

For the meals of teachers, special halls are usually allocated, where a free choice of dishes is practiced. Service. teachers can be carried out according to the type of "smorgasbord".

As a rule, in the trading floors of canteens educational institutions or buffets are organized in separate rooms. The location of the buffet depends on its equipment. Buffets located in the immediate vicinity of the dining room are equipped with counters with refrigerated cabinets for short-term storage of products and equipment for its demonstration. In buffets, which are independent enterprises, in addition, thermal equipment is installed to prepare simple second courses from semi-finished products. The proper organization of the bartenders' work has a great influence on the improvement of student service.

Preparatory work (receiving, portioning dishes, using products in small packages) allows you to speed up customer service by 5 times, Significantly speeds up service Transfer of buffets to self-service Experience shows that in self-service buffets where an LSB line is installed for selling snacks, main courses; trade turnover increases by 1.5 times. Small-sized sectional modulated equipment can be installed in the buffet.

Rice. 8.2. Cafe-machine layout: 1 hall for 75 seats with lines of vending machines (/) and dining tables (//); 2 - vestibule; 3-wardrobe; 4- room for the exchange of paper money; 5 - washing tableware; 6 preparatory shop; 7- washing kitchen utensils; 8 pantry of dry products; 9- boot; 10 pantry containers; 11 - a room for storing inventory; 12 - linen; 13 staff room; 14-director's office; 15-accounting; 16, 13, 19-staff wardrobe; 17-engine room; 20-technical room; 21 - room for counting coins; 22-mechanic's room

For quick service to students during short breaks between lectures, buffet tables are organized where cold snacks, sandwiches, baked goods, lactic acid products, and drinks are placed. As a rule, the buffet table works on a self-calculation system. High tables are installed in the room or wall or folding shelves are equipped.

To serve students in large educational buildings of the institute, in addition to canteens, cafe-vending machines can be organized for the sale of hot dishes, broth, buns, pies, sandwiches, confectionery, juices, coffee, tea, milk, mineral and fruit waters.

As an example, consider the organization of the work of a cafe-machine at the Moscow Power Engineering Institute (Fig. 8.2). The enterprise occupies an area of ​​800 m2, 32 machines and 30 tables are installed in the hall, designed for 75 visitors. ,

The vending machine serves up to 8,000 students a day, working from 8 a.m. to 8 p.m. For comparison, we present some data characterizing the work of an ordinary buffet, self-service cafes, and vending machines operating at the institute, with approximately the same range of products sold and sales areas.
As can be seen from the table, the service time for consumers in a vending machine is 1.4 times less than in a regular student canteen and self-service cafe. If we take the profitability of the self-service cafe as a unit, then the profitability of the automatic cafe will be 2 times higher than a regular buffet and 3 times higher than that of a self-service cafe.

The most profitable are automatic enterprises organized as branches of large public catering enterprises. Dishes and snacks prepared at the parent enterprise are delivered to the automatic enterprises in finished form, only dishes are placed on the cassettes of automatic machines and sandwiches are prepared on site. Finished products are delivered in trays, containers, special flasks. For this purpose, reusable containers are also used (replaceable cassettes, tanks and other containers that are equipped with machines). Further mechanization of work related to the maintenance of machines, waste disposal, washing dishes and cleaning the premises is being carried out.

As typical automated public catering enterprises, it is currently recommended to create buffets with 36 seats, snack bars with 50 seats and cafes with 50, 75 and 100 seats.

Automated enterprises should have a dining room, pre-cooking, washing tableware and kitchen utensils, a pantry for products, administrative and amenity premises, automated equipment (vending machines and semi-automatic machines), a cash desk for exchanging paper money, a room for sorting and counting coins. The cafe can be equipped with vending machines for selling first, second and third courses, bread, juices, soda, tobacco products, matches and for changing coins.

Change machines are placed in the hall so that the flow of visitors is evenly distributed throughout the hall, and the routes from change machines to vending machines are as short as possible. Food vending machines should be located in close proximity to each other and in a sequence that excludes oncoming flows of consumers.

For the sale of dishes through vending machines, disposable tableware (paper cups and plates), as well as special dishes (from foil, plastic) are widely used; It is possible to use ordinary utensils.

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Legal regulation of cafe activities

The activities of the cafe can be carried out by any legal or individual registered as an individual entrepreneur. The activity of the cafe refers to catering services, to which certain requirements are imposed. The legislator classified restaurants, bars, cafes, canteens, snack bars as public catering facilities with a customer service hall (Article 346.27 of the Tax Code of the Russian Federation).

Normative base:

• Rules for the provision of catering services, approved Government Decree Russian Federation dated 15.08.1997 N 1036, with changes and additions.
• SP 2.3.6.1079-2001 Sanitary and epidemiological rules and regulations. Sanitary and epidemiological requirements for public catering organizations, production and turnover capacity in them of food products and food raw materials, with amendments and additions.
• SanPiN 2.3.2.1324-2003 Sanitary and epidemiological rules and regulations. Hygienic requirements for the shelf life and storage conditions of food products.
• SanPiN 2.3.2.1078-2001 Sanitary and epidemiological rules and regulations. Hygienic requirements for the safety and nutritional value of food products. Collections of recipes for dishes, culinary products, flour confectionery and bakery products for catering establishments, officially published on the territory of the Russian Federation, including national cuisines.
• SNiP 2.08.02-89 Building regulations. Public buildings and structures.
• SNiP 31-05-2003 Building regulations. Public administrative buildings.
• SNiP 31-01-2003 Building regulations. Residential multi-apartment buildings.
• SNiP 21-07-97 Fire safety of buildings and structures.
• SNiP 35-01-2001 Accessibility of buildings and structures for people with limited mobility.

Cafe activity requirements:

According to "GOST R 50762-2007 (hereinafter referred to as "GOST"). National standard of the Russian Federation. Catering services. Classification of catering establishments" catering establishments of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494, including artificial and natural lighting, hot and cold water supply, sewerage, heating, ventilation systems, telephone communication According to GOST, a cafe is a public catering enterprise for catering and (or without) rest of consumers with the provision of a limited range of catering products compared to a restaurant, selling branded, custom-made dishes, products, and alcoholic and non-alcoholic drinks.

GOST establishes the following general requirements for catering establishments:

Based on the regulatory framework in GOST, some requirements for cafes, bars, restaurants are formulated in the table below.

In addition, a number of requirements are established by the Rules for the provision of catering services, approved by Decree of the Government of the Russian Federation dated August 15, 1997 No. 1036, as amended and supplemented (hereinafter referred to as the "Rules").

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The cafe (Contractor) is obliged to bring to the attention of consumers the company name (name) of its organization, its location (address), type, class and mode of operation, placing the specified information on the sign. An individual entrepreneur must provide consumers with information about state registration and the name of the body that registered it. If the activity of the performer is subject to licensing in accordance with the legislation of the Russian Federation, then he is obliged to provide information on the number, validity period of the license, as well as on the body that issued it.

The Contractor is obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, ensuring the possibility of their right choice. The consumer should be given the opportunity to get acquainted with the menu, price lists and service conditions both in the hall and outside the service hall. Information about the contractor and the services provided by him is brought to the attention of consumers at the place of provision of services in Russian, and additionally, at the discretion of the contractor, at state languages subjects of the Russian Federation and native languages ​​of the peoples of the Russian Federation.

The consumer has the right to Additional information on the main consumer properties and quality of the offered public catering products, as well as on the conditions for preparing dishes, if this information is not a trade secret.

In addition to the sign, the following information is required:

• list of services and conditions for their provision;
• prices in rubles and terms of payment for services;
• company name (name) of the proposed public catering products, indicating the methods of preparing dishes and the main ingredients included in them;
• information about the weight (volume) of portions of ready-made meals of public catering products, the capacity of consumer packaging of the offered alcoholic products and the volume of its portion;
• information on the nutritional value of public catering products (calorie content, content of proteins, fats, carbohydrates, as well as vitamins, macro- and microelements when they are added in the process of preparing public catering products) and composition (including the name of food additives used in the manufacturing process, biologically active additives, information on the presence in food products of components obtained using genetically modified organisms);
• designations of regulatory documents, the mandatory requirements of which must comply with public catering products and the service provided;
• Information about products and services is brought to the attention of consumers through menus, price lists or other methods adopted in the provision of such services.

The procedure for the provision of catering services established by the Rules

• The conditions for the provision of a service, including its price, are established the same for all consumers, except in cases where federal law and other legal acts The Russian Federation is allowed to provide benefits for certain categories of consumers.
• A preliminary order for the provision of a service can be issued by drawing up a document (order, receipt and other types) containing the necessary information (name of the contractor, last name, first name and patronymic of the consumer, type of service, its price and payment terms, date of acceptance and execution of the order, conditions the performance of the service, the responsibility of the parties, the position of the person responsible for receiving and placing the order, the signature of the person who accepted the order, and other information), as well as by placing an order by telephone, electronic or other communication.
• One copy of the document confirming the conclusion of the contract for the provision of services is issued to the consumer.
• The contractor is obliged to provide the consumer with services within the time period agreed with the consumer.
• The Contractor has the right to offer the consumer prepayment for services, payment after the selection of dishes or after eating, or other forms of payment, as well as cash or non-cash payment for the services provided, depending on the method of service, type, specialization of the contractor and other conditions.
• Along with the provision of public catering services, the contractor has the right to offer the consumer other paid services.
• Also, when starting a cafe business, it is required to send a notification to Rospotrebnadzor about the start of business activities ( Decree of the Government of the Russian Federation of July 16, 2009 No. 584 “On the notification procedure for the commencement of certain types of entrepreneurial activity”).

Requirements for employees of a catering enterprise

Requirements for employees are established by the Rules: employees who have undergone special training, certification and medical examinations in accordance with the mandatory requirements of regulatory documents.

Such employees, in particular, include cooks, waiters, storekeepers, table cleaners, etc.

Medical examination requirements are included in Art. 213 of the Labor Code of the Russian Federation, V paragraph 1 of Art. 23 federal law No. 29-FZ, Order of the Ministry of Health and Social Development of Russia dated April 12, 2011 No. 302n, clause 13.1 of SP 2.3.6.1079-01.2.3.6 "Sanitary rules for catering establishments". Professional hygienic training and certification are carried out in accordance with Order of the Ministry of Health of Russia dated June 29, 2000 No. 229.

According to Letter of Roskomtorg No. 1-952/32-9 dated July 11, 1995 “On certification of trade and public catering enterprises”

• Employment contract;
• Job description;
• Medical book (examination is carried out at least once a year and upon employment). Data on the passage of medical examinations are subject to entry into personal medical books and accounting by medical and preventive organizations of the state and municipal health care systems, as well as by bodies exercising federal state sanitary and epidemiological supervision.
• Personal medical card.
• Documents confirming the conduct of special training and certification.

Persons entering work in public catering organizations undergo preliminary and periodic medical examinations upon admission, professional hygienic training and certification in the prescribed manner.

Graduates of higher, secondary and special educational institutions during the first year after their graduation are allowed to work without undergoing hygienic training and certification in the prescribed manner.

For each employee, a personal medical book of the established form is entered into which the results of medical examinations and laboratory research, information about the transferred infectious diseases, a mark on the passage of hygienic training and certification.

Employees of the organization are required to observe the following rules of personal hygiene:

• For additional processing of hands, the use of skin antiseptics is possible. Every day before the start of the shift in the cold, hot and confectionery shops, as well as in organizations that produce soft ice cream, a health worker or other responsible persons inspect the exposed surfaces of the body of workers for the presence of pustular diseases, as well as workers involved in the preparation, portioning and serving of dishes, their distribution. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs ​​of the upper respiratory tract are not allowed to work in these workshops.
• Each organization should have a first aid kit with a set of medicines for first aid.
• Middle school students general education schools, vocational schools, students of special educational institutions and technical schools, before undergoing practical training in the organization and its network, must undergo a medical examination and hygiene training in the prescribed manner.
• Locksmiths, electricians and other workers engaged in repair work in production and storage facilities work in workshops in clean sanitary (or special) clothing, carry tools in special closed boxes. During the work, the exclusion of contamination of raw materials, semi-finished products and finished products should be ensured.

Employees of a public catering enterprise are prohibited from:

• leave outerwear, shoes, headgear, personal items in the dressing room;
• before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf or put on a special hair net;
• work in clean sanitary clothing, change it as it gets dirty;
• when visiting the toilet, take off sanitary clothing in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap and water;
• if there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;
• report all cases of illness intestinal infections in the employee's family;
• when preparing dishes, culinary products and confectionery products, remove jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;
• do not smoke or eat at the workplace (eating and smoking are allowed in a specially designated room or place).

Requirements for the restaurant premises:

• The legislation does not contain any requirements for the area of ​​​​premises for carrying out activities in the field of public catering.
• Activities can be carried out in premises owned or leased. If it is planned to sell alcoholic products, then the lease agreement must be concluded for a period of at least one year (such an agreement is subject to state registration).
• Placement of organizations, provision of land plots, approval of project documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms.
• Organizations can be located both in a separate building and in an attached, built-in-attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities for servicing working personnel. At the same time, the conditions of living, rest, treatment, and work of people should not worsen.
• Organizations located in residential buildings should have entrances isolated from the residential part of the building. Reception of food raw materials and foodstuffs from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways in the presence of special loading rooms.
• For the collection of garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced sites, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions.
• It is allowed to use other special closed structures for collecting garbage and food waste.
• Garbage bins are cleaned when filling no more than 2/3 of their volume, after which they are cleaned and disinfected using products authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
• The waste collection site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.
• Organizations, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems.
• Water supply of organizations is carried out by joining to centralized system a water supply system, in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, capturing.
• Water supply sources of newly built, reconstructed and operating enterprises, stand-alone stand-alone hot water supply devices with wiring through the system must meet the requirements of the relevant sanitary regulations.
• All production workshops are equipped with sinks with hot and cold water supply. At the same time, such designs of mixers should be provided that exclude re-contamination of hands after washing.
• Hot and cold water is supplied to all wash basins and sinks with faucets installed, as well as, if necessary, to technological equipment.
• The hot water temperature at the tapping point must be at least 65°C.
• the safety of life and health of consumers, the safety of property should be ensured;
• have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs;
• the territory adjacent to the enterprise must be landscaped and lit at night;
• Catering establishments should be provided with emergency exits, stairs, instructions on how to act in an emergency, as well as clearly visible information signs that provide consumers with free orientation in both normal and emergency situations;
• When placing catering establishments in residential buildings, their premises must comply with the requirements of building regulations for noise, vibration and sound insulation requirements according to GOST 30494 And . Public catering establishments occupying part of a RESIDENTIAL building must be equipped with a separate entrance (exit);

• Public catering establishments of all types are obliged in a clear and accessible form to bring to the attention of consumers the necessary and reliable information about the services provided, enabling them to make the right choice, including: the company name (name) of their organization, its location (address), type, class and mode of operation, placing the specified information on a signboard and in other places convenient for consumers to familiarize themselves;
• At catering establishments under construction and reconstructed for serving the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms in accordance with current building codes and regulations should be provided;
• At public catering enterprises, the style unity of the interior of the hall, furniture and table setting should be ensured, or the specialization of the public catering enterprise (thematic or national focus) should be reflected.
• For hot water networks, materials are used that can withstand temperatures above 65 ° C.
• It is forbidden to use hot water from a water heating system for technological, household purposes, as well as processing of technological equipment, containers, inventory and premises.
• Organizations are prohibited from using imported water.
• In the absence of hot or cold water, the organization suspends its work.
• The device of the sewerage system of organizations must comply with the requirements of the current building codes for sewerage, external networks and structures, internal water supply and sewerage of buildings, as well as the requirements of these Rules.
• Assignment of industrial and household Wastewater carried out into the system of centralized sewerage treatment facilities, in their absence, into the system of local sewage treatment facilities must meet the requirements of the relevant sanitary rules. (As amended by Change No. 2, approved by Decree of the Chief State Sanitary Doctor of the Russian Federation of 03.05.2007 N 25)
• The internal sewerage system for industrial and household wastewater should be separate, with independent discharges into the on-site sewerage network.
• The level of release of industrial effluents is equipped above the level of release of household and fecal effluents.
• Premises with the presence of drains, washing baths, sinks, toilet bowls are not located below the level of on-site sewerage adjacent to the food facility.
• Horizontal sewerage outlets from all industrial premises, regardless of the number of sanitary devices, have pipe cleaning devices.
• At the end sections of the horizontal sewer outlets, "breathing" risers are arranged to eliminate the suction effect during salvo discharges of wastewater from the equipment.
• Production equipment and washing baths are connected to the sewerage network with an air gap of at least 20 mm from the top of the intake funnel. All internal sewage receivers have hydraulic closures (siphons).
• Discharge into open water bodies and the adjacent territory of untreated sewage, as well as the installation of absorbing wells, is not allowed.
• Laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and storage facilities of organizations. Sewer risers with industrial effluents are allowed to be laid in production and storage facilities in plastered boxes without revisions.
• Household sewage risers from the upper floors of residential buildings and buildings for other purposes are allowed to be laid only in technological channels (horizontal, vertical).
• Sewer risers are not laid in dining rooms, production and storage facilities.

Catering for students and students of secondary specialized educational institutions is organized both at the place of study and in hostels. The total number of places in public catering establishments located on the territory of a higher educational institution should be 20% of the estimated number of students, faculty and service personnel, including:

in canteens for students and staff 13

in canteens for faculty 1

in diet canteens 2

in buffets for students

in buffets for faculty and staff 1

canteens of higher educational institutions are located in separate rooms connected to the main educational buildings by a heated passage, or in the premises of the educational building (dormitory). The distance from canteens to training and production facilities should not exceed 500 m.

The main ((crowd of catering for students of universities and technical schools is the supply of food in canteens, pre-cooking and canteens - distribution rooms, located both in the premises of educational buildings and in dormitories. In large educational institutions with a number of students or students of more than 5 thousand people, a student catering plant should be organized, including a procurement factory or a culinary factory with a network of pre-cooking canteens, cafes, cafeterias and buffets located on separate floors of educational buildings and dormitories.

The order of work of canteens, cafes, buffets at institutes and technical schools is established by the administration of the public catering enterprise together with the administration and the trade union committee of the educational institution. Catering establishments must open 30 minutes before the start of the first shift and close one hour after the second shift. If students of the evening department study at the educational institution, then catering establishments must work until the start of the second lesson at the evening department.

Enterprises located at dormitories should start work one hour before the start of the first shift and finish at 21-22 hours. If the duration of the hall is 10 hours or more, breaks for cleaning the hall with a total duration of not more than an hour are allowed.

four meals a day, the first breakfast includes approximately 25% of the daily ration, the second - 15, at lunch - 40 and dinner - 20%, When developing balanced diets (breakfasts or lunches), the menu provides for at least two options.

Dietary meals in universities and technical schools are organized in dietary canteens or diet halls. Diet meals are served in the common room with a separate distribution. Some students receive dietary meals on preferential terms on vouchers, which are allocated at the expense of social insurance funds.

Buffets are organized in the halls of student canteens, dormitories and educational buildings. Buffets, which are located in the dining rooms, sell confectionery (purchased and own production), fruit and mineral waters, fruits, salads, hot drinks. Refrigerated showcases and buffet counters are installed here.

In buffets located in separate rooms, not only refrigeration, but also heating equipment for preparing simple hot dishes (sausages, scrambled eggs, etc.), food warmers and a thermostat for hot drinks are installed. Buffets with 50 seats can also use small sectional modular equipment, which saves space, increases productivity and thus reduces the number of staff.

For quick service to students during short breaks between classes, it is advisable to organize tables - buffets, through which cold snacks, fruits, vegetables, sandwiches, drinks, confectionery are sold. Next to each product there should be a price tag, tongs, spatulas, forks, paper napkins, a supply of clean dishes and cutlery sets. The table can work on the principle of self-calculation. Buffets of this type can be equipped in dining halls, separate rooms, halls and corridors of educational buildings.

Today, many educational institutions are abandoning the food system adopted since Soviet times. Positive experience in creating new forms of student service has been accumulated at the Academy National economy under the Government of Russia (ANH), MPMO. These educational institutions entered into a student service agreement with Rosinter Retoranto and opened several formats at once: a corporate canteen in the free-flow format, which offers familiar homemade dishes, as well as a free-float restaurant complex with a real restaurant menu, which includes popular dishes main trademarks of "Rosinter": "IL Patio", "Planet Sushi" and others.

Students love to sit in a friendly company or with a book over a cup of freshly brewed coffee. For this, this format was opened in the MPMO. In the work of all enterprises, the work schedule of the educational institution was provided. All restaurants, canteens and cafes work not only in the morning and afternoon, but also in the evening, especially for students and markets and teachers, as well as during sessions. Baking deserves special attention, so demanded by young people. A bakery is equipped for the production of flour products. Today, catering establishments at MGIMO are a cult meeting place and do not need additional advertising.

At the Academy of National Economy, the restaurant company presented almost all possible formats: full-service restaurants, free-flow and corporate canteens (corporate canteens), cafes. Moreover, catering establishments are open not only on the territory of educational buildings, but also throughout the territory of the Academy of National Economy. For example, the Italian restaurant "IL Patio" and a cafe in the hotel complex have recently opened. It is a unique experience for a company to be in charge of catering for an entire campus.

The university canteen of the Rosinter Restaurants company in the free-flow format provides for self-service, when each visitor moves** with his tray along the distribution line and chooses dishes that he likes. Each position offers 3-4 dishes: three soups, three main courses, which certainly include various variations of fish, meat, a vegetarian dish, three side dishes, 3-4 types of salads, desserts, drinks, different types of bread. All possible options are provided for those who are on a diet or fasting, and for those who cannot deny themselves rich borscht or dumplings. A feature of catering in universities is that in a short break you need to have time to serve a huge

flow of students.

Today, many higher education institutions have vending machines that sell hot and packaged soft drinks, pastries, packaged flour confectionery products of industrial production, which allows you to get food very quickly.

Forms and methods of service in canteens at universities, colleges and technical schools depend on the mode of work and rest of teachers, students, the intensity of the flow during the day, the state of the material and technical base.