The basic classification of public catering establishments

In the field of business there is a classification of public catering enterprises, which is based on the direction of activity. According to it, all establishments of this type can be divided into:

• Organizations engaged in the production of food products, and delivering them directly to the consumer. These include procurement factories, semi-finished goods producers, culinary production organizations and others.
• Organizations whose activities in addition to the production of products consist in their implementation and direct servicing of people, in particular with the possibility of consumption on the spot, or with the delivery to the specified place. Examples of organizations are bars, cafes, restaurants, snack bars, coffee shops and others.
• Organizations, whose duties include the sale of food, sometimes provides for the use of products on the spot. Examples of organizations of this type are buffets, cafeterias, individual shops and cookery.
• Enterprises, the main activity of which is the servicing of people on the spot. Larek-grill, seasonal organizations, buffet - these are the types of catering enterprises in this area.
• Organizations, the main activity of which is to deliver and service customers living in hotel rooms and other temporary housing options.

In addition to the above, the classification of public catering facilities can be determined by the following types: restaurant or bar, cafe, buffet, cooking and coffee shop and other known options. These types of public catering establishments are based on certain factors:

• The assortment of food products and the process of their production
• The availability of technical equipment, in particular the material base, the composition of the room, the design and technical equipment for production.
• Variants and ways of servicing people.
• The time that is necessary for customer service.
• The level of professionalism of employees of the organization
• The conditions under which the service process takes place.

So, among the total mass can be divided into several basic and popular options, which involves the classification of public catering enterprises :

The restaurant is distinguished by the availability of a wide range of dishes. For each of them, a complex process of preparation is characteristic. The offered treats include specialty recipes and cooking to order. Among the products sold are various kinds of drinks, including alcoholic beverages. The organization assumes the availability of a full range of recreational facilities and a high level of service.

The bar is an organization, the hallmark of which is the presence of a bar counter. Among the sold goods are beverages, alcoholic and nonalcoholic, depending on the direction of activity. The availability of purchased goods and significantly smaller, in comparison with the restaurant, the range of dishes offered.

Both directions can differ in different levels of service: higher, first and luxury.

Cafe - the organization is engaged in the sale of food. There may be no conditions for rest. Limited range of products, branded and customized dishes, as well as various kinds of drinks.

The dining room is an enterprise that is open to all people of a certain level. I am extensive, but its dishes are focused on diversity in accordance with the days of the week.

The snack bar is characterized by the realization of dishes, the preparation of which does not require much effort. The service runs pretty quickly. The sale of alcoholic beverages is welcome.

Companies that focus on quick service, most often have a narrow range of dishes and drinks with a simple cooking scheme. As a basis, semi-finished products are used that require minimal time for preparation.

The buffet is most often located in the premises located in the residential or public buildings. Sales of products occur with simultaneous use on the spot. The assortment is narrow. Dishes are characterized by a high cooking speed, or a state of complete readiness.

The presented classification of public catering enterprises is incomplete. Each species has subspecies depending on certain factors.