Public catering - what is it?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Public catering is an industry that is widely developed in many countries. Currently, there are a huge number of companies that carry out a similar process. And there are a lot of options that these organizations offer. Different types of dishes, cuisines 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 observed carefully. What is included in such conditions? And what can happen if you do not follow the rules of catering? Detailed information is detailed in the current article.

Industry as a Service

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

Not only a person's he alth, but also his life depends on this service. There is a lot of evidence for this opinion, and any adult tries to take it seriously. Of course, there have been cases when harm to he alth was inflicted not only on adults, but also on children. And for them, in turn, it is much more difficult to endure any diseases or infections. Someone may object, but sometimes a dangerous infection can be contracted through food.

Link to trade

Trade and catering are closely linked. The thing is that the two industries under consideration are largely dependent on each other, excluding only some options for goods. The main purpose of catering establishments is to make a profit. Trade also works the same way. Of course, not in all trade enterprises you can find exactly food products, but there are many such places. And such a business is relevant at any time.

People have always spent, spend and will spend money on food. Foodservice products in this case are very diverse. Catering establishments offer dishes from almost any cuisine in the world. And watch outproper quality of this product is accounted for very strictly. Otherwise, the institution may not only suffer materially (absence of visitors, imposition of a fine for inadequate quality, etc.), but also close on the strict recommendations of the relevant authorities or authorities.

Compliance with GOSTs (30389-2013, 30389-95, etc.)

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

This includes many factors, ranging from service conditions and staff qualifications, to the time of service for visitors (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for preserving the life and he alth of consumers, to equip access or pedestrian access to the enterprise, to illuminate the adjacent territory and improve it. Compliance with these and many more requirements become the way to carry out this activity. Otherwise, the organization of a public catering enterprise will most likely not take place.

Product quality

Naturally, all conditions must be met at the maximum level. This will help not only attract consumers, but also save a lot of time, money and effort to correct defects. Along with this, the quality of the products produced must also be constantly taken into account. Productscatering must also be manufactured and meet certain standards. For each catering establishment, these standards may vary slightly, but the general principle must be followed.

Proper storage, processing, processing and production of food is the key to the success of this enterprise. The existing procedure for such actions must be strictly observed. Surely any person will want to use only high-quality products that have all the necessary properties. In situations where a manufacturer manufactures and sells a low-quality product, there is a decrease in its financial performance.

Shortage of specialists

Any enterprise has its own collection of public catering. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What is it? Despite the fact that at present there are many specialized educational institutions, professional courses for the preparation of high-quality culinary products, not all specialists in this field are close to ideal.

A simple example: a visitor comes to a restaurant and wants to put on the menu not only the name, composition and price of the dish he wants to order. What else does he need if all this is written on the menu? Product calories! In order to register this item in the menu, we need specialists who can correctly draw up technological maps. Such employees are able to calculate tables of fats, proteins, carbohydrates, incomingin the composition of the dishes. This is also an important criterion in the conduct of such a case.

Guidance document

The catering recipe book is a guiding document. This document contains all the information that the production chefs need to know. It indicates the weight and names of the products included in the dishes, the volume and weight of the finished product (yield), the size and procedure for applying waste standards during thermal and primary processing of products, the consumption of raw materials, the sequence of technological processes, the temperature regimes for the preparation of culinary products and dishes, and much more. other.

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

Clear requirements

The catering recipe is drawn up in a certain way so that the weight norms of the finished product take into account the losses that will occur as a result of processing or cooking the dish. All detailed conditions for the heat treatment of vegetables are also prescribed. For some dishes, they must initially be boiled in the skin and only then separated from it, for others, they must first be peeled and then boiled. And that's not allproduct preparation and processing instructions.

As mentioned earlier, in various enterprises, such standards are almost the same, but there are differences. It depends on what specific products are manufactured and sold by these enterprises. Of course, the direct recipe of dishes in different establishments may vary, and the cooking technique may not be the same. The main thing remains exactly how the products are stored, processed, and how accurately they comply with the established standards. For non-compliance with these procedures, a fine is imposed on the institution (enterprise) or another form of responsibility is applied.

Cooking difference

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

Perhaps many of the components that make up this or that dish, this cook has never used, does not know how to cook them correctly. Of course, in most cases there are special people who will teach you the necessary skills of cooking or serving a dish, but experience comes with age. If wrongclean or process a product, it is very easy to harm the life and he alth of the consumer. And this is extremely serious.

Irrecoverable mistake

Food service is a pretty painstaking job. This requires full awareness of 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 establishments or even face criminal liability 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 glue - and that's it.

And what awaits the owner in whom such a situation has occurred: a young man orders an expensive pizza with seafood and he comes across a particle (shard) of a shell? She got there because the cook poorly processed a certain seafood. And the result? Perhaps the worst thing is that the visitor will remain disabled. Why? Everything is very simple - a fragment can easily injure the esophagus, as a result of which the consequences can be very sad. Who will be held responsible for what happened? How exactly will it be paid? And will it be incurred at all? These questions belong to another topic, but the fact of a colossal error is obvious. And the worst thing is that the consumer could not prevent a similar situation, which the specialist of the institution allowed.

Personal choice

Yes, a similar incident can happen in a private institution, but are public institutions insured against such incidents? How many cases are thereabout mass poisonings in kindergartens and schools? There are a huge number of them! Canteens, of course, adhere to the required recipe of catering establishments, so what's the deal? There may be many options. However, it is clear that such situations should not occur. On such illustrative examples, one can very well understand why and why detailed regulatory documents are drawn up. Products must not only be properly prepared, but also stored, processed, processed, and follow the necessary rules.

Many people express the opinion that it is safer to prepare and eat food at home, rather than risk your he alth, and still pay money for it. However, you should not take it so categorically. Yet, for the most part, almost all catering establishments try to take a responsible approach to the process and make sure that everything is in order: a high-quality selection of the necessary personnel is carried out, only high-quality products for cooking are purchased, all sanitary standards are maintained.

Division into classes

Besides the fact that there are various types of public catering enterprises, there is also their class difference. Public catering is an industry that also has its own stratification into “thrifty” and “rich”. The classification takes place 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.products.

But similar divisions into a certain class occur among restaurants, bars, private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The establishment of the first has a harmonious and comfortable atmosphere, a certain range of services, a range of signature dishes and drinks of simple preparation. Top-class establishments have a unique and comfortable atmosphere, original branded and custom-made dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and a particularly high level of comfort, a wide range of services, characteristic speci alties and drinks that are difficult to prepare.

Going on a trip

Of course, the choice of a particular class varies and the cost of services that were chosen by consumers and visitors. Public catering is an area where the quality of a product largely depends on how much consumers are willing to spend on it. Of course, cheap food can also be tasty and high-quality, but gourmet food always stands out from this background.

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

The path to success

Production in catering plays a major role. As mentioned above, it is divided into several stages: preparation of the necessary documentation, availability and equipment of the necessary areas for cooking, work with the professional skills of the staff. All these and many other aspects are taken to be observed at the proper level, not only for the preservation of people's he alth, they are also necessary for the development of the institution. In a place where visitors are tried and loved, there will always be guests. It's permanent! And a favorable environment will give good memories not only to customers, but also to employees of this institution.