Catering is what?

Public catering is an industry that is widely developed in the territory of many states. At present, there are a huge number of enterprises that carry out this process. And the options offered by the organization's data are great. Different types of dishes, cuisine and a wide selection of culinary products are offered to the consumer in any country. However, in order for this activity to develop successfully, many requirements must be met.

However, these requirements should be followed carefully. What is included in such conditions? And what can happen if you do not follow the rules of public catering? Detailed information is presented in detail in the current article.

Industry as a service

To date, there are a huge number of catering establishments around the world. This includes cafes, restaurants, canteens, bars, all sorts of coffee shops, pizzerias and much, much more. They can also be classified into public and private enterprises. But it should be remembered that catering is the area of activity that is designed to feed people not only with tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they are obliged to perform at the proper level.

From this service depends not only on human health, but also on his life. There is a lot of evidence of this opinion, and any adult person tries to take it seriously. Of course, there have been cases when harm to health was applied not only to adults, but also to children. And they, in turn, are much more difficult to tolerate any diseases or infections. Someone may object, but sometimes a dangerous infection can be infected through food.

Interrelation with trade

Trade and public catering are closely related. The thing is that the two industries in question are largely dependent on each other, excluding only certain variants of the goods. The main goal of public catering establishments is to make a profit. Trade also acts on this principle. Of course, far from all trading enterprises you can find food products, but there are many such places. And such a business is relevant at any time.

People always spend, spend and will spend money for food. Catering products in this case is very diverse. In catering establishments, dishes of almost any cuisine of the world are offered. And to monitor the proper quality of this product is very strict. Otherwise, the institution can not only suffer in the material plan (the absence of visitors, the imposition of a fine for improper quality, etc.), but also close according to the strict recommendations of the relevant bodies or instances.

Observing GOSTs (30389-2013, 30389-95, etc.)

To carry out the work of public catering and the procedure for passing certification for its services, it is necessary to comply with certain standards of GOST. Public catering also passes the procedure of classification, depending on the nature of the enterprise.

This includes many factors, starting from the conditions of service and qualification of the staff, ending with the time for servicing visitors (consumers) and the range of products sold. Of course, it is also necessary to ensure all the conditions for preserving the life and health of consumers, equip access or pedestrian access to the enterprise, illuminate the adjacent territory and beautify it. Compliance with these and many other requirements is becoming a way to implement this activity. Otherwise, the organization of the public catering establishment will certainly not take place.

Product Quality

Naturally, all conditions must be fulfilled at the maximum level. This will help not only attract consumers, but also save a lot of time, money and energy for correcting shortcomings. Along with this, the quality of the products must always be taken into account. Public catering products must also be manufactured and meet certain standards. For each catering establishment, these standards may vary slightly, but the general principle must be respected.

The right conditions for storage, processing, processing and making food are the key to the success of this enterprise. The existing order in such actions must be strictly observed. For sure, any person will want to use only high-quality products that have all the necessary properties. In situations where a manufacturer produces and sells a substandard product, its financial performance is reduced.

Deficiency of specialists

Any enterprise has its own collection of catering. Most cafes and restaurants face a huge problem, which prevents you from achieving the desired results. What is it? Despite the fact that at present there are a lot of specialized educational institutions, professional courses for the preparation of high-quality culinary products, far from all experts in this field are close to the ideal.

A simple example: a visitor comes to a restaurant and wants to enter into the menu not only the name, composition and price of the dish that he wants to order. What else does he need if all this is spelled out in the menu? Caloric content of products! In order to prescribe this item in the menu, specialists are needed that can correctly compile technological maps. Such employees know how to calculate the tables of fats, proteins, carbohydrates that are included in the food. This is also an important criterion in the conduct of such a case.

Guidance document

A compilation of recipes for public catering establishments is a guiding document. This document contains all the information that chefs of production need to possess. The weight and the names of the products included in the dishes, the volume and weight of the finished product (yield), the size and order of application of waste standards for thermal and primary processing of products, the consumption of raw materials, the sequence of technological processes, the temperature regimes for cooking food and dishes, and much Other.

Such documents are constantly updated and maintained at the level of changes that occur in this industry. If the product contains any food additives, dyes, preservatives, then the development of their formulations must undergo an obligatory procedure of coordination with the regulatory authorities. It is necessary to indicate the contraindications to the use of these supplements for certain human diseases.

Clear requirements

The catering recipe is designed in a certain way so that the weight norms of the finished product take into account the losses that will result from the processing or preparation of the dish. Also, all the detailed conditions for the thermal processing of vegetables are prescribed. For some dishes, they must initially cook in the peel and then separate from it, for others - first cleanse the skin and then be cooked. And this is not all instructions for the preparation and processing of products.

As it was said before, in different enterprises such norms are almost identical, but there are also differences. It depends on exactly what kind of products are manufactured and sold by these enterprises. Of course, the direct recipe of dishes in different establishments can differ, and the cooking technique may not be the same. The main thing remains exactly how the products are stored, processed, and how accurately it meets the established norms. For non-observance of these orders, a penalty is imposed on the institution (enterprise) or another form of liability is applied.

Difference in preparation

The collection of recipes for catering includes a huge mass of various processes, compositions of products, techniques for its preparation and processing. It would seem, why such detailed summaries of rules and norms? It is clear that any cook knows his business and has certain skills of this activity. And what about the cook, who changed his job? In the previous place, only Soviet dishes (for example) were cooked, for example, only delicious dishes of European or Chinese cuisine are offered at the new place.

Perhaps the many components that make up a particular dish, this cook never used, does not know how to cook them properly. Of course, in most cases there are special people who teach the necessary skills of cooking or serving dishes, but the experience comes with the years. If it is wrong to clean or handle a product, it is very easy to harm the life and health of the consumer. And this is extremely serious.

Unrecoverable error

Public catering is quite a painstaking job. It is necessary to fully understand all the rigor of the process and the understanding that food is the most important criterion in this industry. There are cases when owners are forced to pay huge fines, close institutions or even have been criminally liable for non-compliance, violation of generally accepted norms. Yes, of course, if a piece of tile fell off at the entrance to the institution - it's not scary. They called a repairman, put him on the glue - and it was the end.

And what is waiting for the owner, in which there was such a situation: a young man orders an expensive pizza with seafood and he gets a particle (a fragment) of the shell? She got there because the cook had not processed a certain seafood product. And the result? Maybe the most terrible, the visitor will remain disabled. Why? It's very simple - the splinter can easily damage the esophagus, as a result of which the consequences can be very sad. Who will be responsible for what happened? How exactly will it be incurred? And will it be incurred at all? These questions are already related to another topic, but the fact of a colossal error is obvious. And the most terrible thing is that the consumer could not prevent such a situation, which the specialist of the institution admitted.

Personal choice

Yes, such a case can occur in a private institution, and are state institutions insured against such incidents? How many cases exist about mass poisonings in kindergartens and schools? There are a lot of them! Canteen, of course, adhere to the necessary recipe for catering, so what's the matter? There can be many options. However, it is obvious that such situations should not occur. With such illustrative examples, it is very easy to understand why and why detailed normative documents are drawn up. Products need not only to cook correctly, but also to store, process, process, observe the necessary rules.

Many express an opinion that it is safer to cook and eat food at home, rather than risk their health, while still paying money for it. But do not be so categorical. However, in most cases almost all catering establishments try to approach the process with responsibility and ensure that everything is in order: there is a qualitative selection of the necessary personnel, only high-quality products for cooking are purchased, all sanitary norms are maintained.

Separation into classes

In addition to the fact that there are a variety of catering establishments, there is also their class distinction. Public catering is an industry in which there is also a stratification of "economical" and "rich". Classification occurs according to many parameters, such as the level and conditions of customer service, the quality of the services provided, the qualifications of the staff, the range of products offered.

But such division into a certain class occurs among restaurants, bars, private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? Establishment of the first has a harmonious and comfortable atmosphere, a certain choice of services, an assortment of specialties and soft drinks. Institutions of the highest class have a unique and comfortable atmosphere, original branded and custom-made dishes, original cocktails and drinks. Luxury facilities have a refined atmosphere and especially high level of comfort, a wide range of services, typical specialties and drinks, difficult to prepare.

Going on a trip

Of course, the choice of this or that class also varies the cost of services that have been chosen by consumers and visitors. Public catering is the sphere where the quality of the goods largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and quality, but refined food always stands out on a similar background.

There is a huge variety of different tours around the world, they are purchased for a certain cost. Again, the price of these permits can vary among different companies, from the conditions that are included in the tour and many other criteria. In such vouchers, meals can also be included (a person pays for a voucher, which already includes food), or does not turn on. In the second case, tourists decide on their own where they want to eat. Is the travel agency responsible for the included catering services? Yes, because she is obliged to study this issue carefully.

Way to success

Manufacturing in public catering plays a major role. As already mentioned above, it is divided into several stages: the preparation of the necessary documentation, the availability and equipping of the necessary zones for cooking, working with the professional skills of the staff. All these and many other aspects are accepted to be observed at the proper level, not only for the preservation of human health, they are also necessary for the development of the institution. There will always be guests in the place where they are looked for and liked by visitors. It's unchanging! And a favorable environment to give good memories not only to customers, but also to the employees of this institution.