The confectionery shop is managed by the head of the shop. In confectionery shops, as a rule, they use line chart. In large workshops, work is organized in two shifts, in small enterprises - in one shift. Brigades are organized either by type of product or by operations of the technological process (kneading, cutting and baking products; finishing products). Two or three teams work in each shift, depending on the capacity of the workshop with an operational division of labor.

V-class confectioners make curly, custom-made cakes and pastries. They prepare and check the quality of raw materials, fillings, finishing semi-finished products, prepare dough, mold products, and produce artistic decoration of products.

Confectioners of the IV category make various cupcakes, rolls, cookies of the highest grades, complex cakes and pastries.

3rd class confectioners make simple cakes and pastries, bakery products. They prepare various types of dough, creams, fillings.

Confectioners II category perform individual works in the process of making cakes, pastries, syrups and creams are prepared.

Confectioners of the I category perform work under the guidance of confectioners of the highest category, remove baked goods from baking sheets, clean pastry sheets, baking sheets and forms.

Bakers of II and III categories bake and fry confectionery and bakery products. They determine the readiness of semi-finished products for baking, prepare the ice cream and lubricate the products.

The purpose of the confectionery shop is the production of a variety of flour confectionery and culinary products. The products of the confectionery shop are supplied for sale not only to the main enterprise. Confectionery products do not require additional heat treatment before being sold to consumers, which determines the increased requirements for compliance with the rules of sanitary, hygienic and technological regimes in the production, sale and storage of these products.

They are classified by performance and product range:

Low-capacity workshops are considered to produce up to 12 thousand products per shift;

Medium power - 12-20 thousand items per shift;

Large capacity - from 20 thousand items per shift.

In restaurants, canteens, cafes, confectionery shops of smaller capacity are organized: 3,5,8 or 10 thousand products per day.

The number of products produced in confectionery shops: up to 3 thousand per day, products are produced from 2-3 types of dough (yeast, shortbread, puff), without cream finishing (shortcakes, muffins, puff tongues, etc.).

The area of ​​the premises of the confectionery shop depends on the type, capacity of the enterprise, the number of employees.

The layout of the premises of the confectionery shop should correspond to the sequence of operations of the technological process and exclude the possibility of oncoming flows of raw materials and finished products.

The technological process of preparing confectionery products consists of the following operations: sifting flour and preparing (kneading, fermenting) dough, cutting (shaping) products, baking, decorating (finishing) confectionery products, preparing syrups, creams, sweets, whipped proteins. To perform these operations, workplaces are organized in the departments of the confectionery shop.

For the normal conduct of the technological process in the confectionery shop, there should be the following departments:

pantry and refrigerator for daily storage of products;

egg processing room;

facilities for sifting flour;

premises for dough kneading and fermentation;

premises for cutting, proofing and baking confectionery;

premises for washing utensils, containers, inventory;

preparation of finishing semi-finished products;

finishing of confectionery;

pantry and refrigerated chamber for finished confectionery;

shop manager's room;

expedition.

Such a composition of the premises improves working conditions in the workshop. In small confectionery shops, the number of rooms can be reduced to 2-3.

In the dough-cutting department, the dough is kneaded and the necessary semi-finished products are prepared.

Preliminary (preferably in a separate room) sift the flour.

For kneading dough - an operation that requires physical effort - kneading machines are used. In small workshops, a universal drive with a beater is used for this purpose. For the fermentation of yeast dough, mobile bowls are used, which are placed near confectionery ovens for some time.

For cutting and shaping confectionery products, a dough divider, various molds, recesses are used. The workplace should have a production table, a flour chest, a mobile bowl with dough, scales, a box for knives, mobile racks with confectionery sheets for prepared products.

Rolling out the dough is carried out using a dough sheeter, which allows you to get a layer of dough of the required thickness. The workplace should have a refrigerator for cooling butter, as well as dough in the manufacture of puff products.

To prepare fillings, minced meat, syrup and fudge, a small stove (gas or electric) is installed and a meat grinder, a mashing machine (from a universal drive) are used. The fillings are transported in mobile baths.

An important mechanical assistant to the confectioner is the creamer. Baking of confectionery products is carried out in confectionery and baking cabinets. Also used are baking ovens that run on electricity, solid, liquid or gaseous fuels. In confectionery cabinets, a certain mode can be maintained.

For the design of confectionery products, separate production tables are used, and at large enterprises, special rooms are allocated for this purpose. Desks should have drawers for tools; a tripod for pastry bags is fixed on the table covers, a syrup tank and scales are installed. Mobile racks should be located near the work tables for the delivery of finished products to the cold store or to the expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, molding of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper placement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply during the shift with raw materials, fuel, electricity are important factors in the economic use of working time, ensuring rational organization labor and mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg are used. and measuring utensils. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.), these operations require staffing jobs with small-scale mechanization, inventory, tools and transport devices.

The egg is processed in a special washing room, where an ovoscope and baths with four compartments are installed for their sanitization. The eggs passed through the ovoscope in sieves are kept in the first compartment of the bath in warm water for 10 minutes. if necessary, they are washed here with hair brushes. In the second compartment, the eggs are kept for 5 minutes in a 2% bleach solution. In the third compartment, the eggs are kept in a 2% solution of baking soda and in the fourth, they are washed with warm running water for 5 minutes. washed and dry eggs are separated from the shell, if necessary, the protein and yolk are separated on a special device.

The room for kneading dough is equipped with machines for kneading dough with bowls of various capacities. The dough is kneaded sequentially from the beginning with the shortest cycle. The dough portioning room is equipped as follows: a table, a dividing and rounding machine or a dough divider, a flour chest (under the table), a knife box (in the table), dial scales are installed. They also provide a place for moving the bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious operation of weighing and rolling each portion of the dough. Shortbread, puff, and then - yeast.

The workplace for molding products is equipped with tables (with retractable chests for flour, tool boxes), wall racks.

Creams are prepared in a separate room, in which beaters of various capacities and with different capacities of bowls and boilers are installed. The cream is brewed in special tipping boilers with a steam jacket or in stove-top boilers.

A special table with drawers for storing tools is also needed, powder is sifted on it and other operations are performed. To decorate confectionery products with cream, they use confectionery bags with nozzles, stencils, spatula knives for applying a layer of cream, combs for leveling it and applying a pattern, etc. To impregnate confectionery products with syrups, watering cans with a special (shower) nozzle are used.

For the manufacture of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a whipping machine. The table cover is metal with sides and two pipelines with cold and hot water are placed under it. One of the side boards, bordering on the overhead tray, is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

The shelf life of confectionery products is from 7 to 36 hours.

In the absence of an autoclave, bags are sterilized in stove-top boilers by boiling for 30 minutes from the moment of boiling. Tips from bags, small inventory are also boiled for 30 minutes after processing and stored in a specially allocated container with a lid. Containers intended for processing and storing confectionery bags, tips and small inventory are not allowed to be used for other production purposes. Usually pastry bags are assigned to each shift, which are not allowed to be transferred to another shift, since even the slightest residue of cream in the bags can lead to bacterial contamination. All inventory and intrashop packaging used in the production of confectionery products must be marked with the name of raw materials or semi-finished products. The use of unmarked containers, as well as not in accordance with the marking, is prohibited.

Finished confectionery products are sent to storerooms or refrigerators of the workshop for short-term storage. Manufactured products are placed in a specialized container.

The shelf life of confectionery products at a temperature of 2-6 C from the end of the technological process should be as follows:

with protein cream - no more than 72 hours;

with butter cream, including "Potato" cake - 36 hours;

with custard, with cream of cream - 6 hours.

Transpanting of confectionery products is carried out by specialized transport with refrigerated or isothermal bodies. Confectionery products prepared for transportation must have a marking label indicating the shift, date and hour of preparation, storage conditions and periods. Transport together with other products is prohibited.

The sale of confectionery products with cream at public catering and trade enterprises is possible only if refrigeration equipment is available. during the warm season, it is forbidden to make cakes and pastries with custard and cream.

The confectionery shop occupies a special place at POP. He works independently and produces products that are sold in the halls of the enterprise, shops - culinary, buffets, retail, etc.

Confectionery shops in the OP system can be conditionally classified according to 2 criteria: production capacity and range of products.

Depending on the capacity of the workshop, there can be: low capacity (up to 12 thousand items per shift), medium capacity (from 12 to 20 thousand items per shift) and high capacity (more than 20 thousand items per shift).

According to the range of manufactured products, the following workshops are distinguished:

Confectionery in a wide range of all types of dough (yeast, biscuit, puff, custard, sand) incl. products with cream;

Confectionery from two or three types of dough;

Confectionery from one or two types of dough (in such workshops, due to sanitary and technological conditions, the production of products with cream may be absent).

The production program of the confectionery shop is compiled on the basis of applications from pre-cooked POPs, culinary shops, etc. and is expressed in the form of an order. The work order is drawn up for the entire workshop or for each team specializing in the production of certain products.

Organization of production sites and workplaces.

The workplace in relation to the confectionery shop is a separate room or section of the production area, assigned to one employee or group of employees.

Depending on the capacity of the workshop and the range of products produced, the following jobs can be organized:

For processing eggs;

For sifting flour;

For the preparation of other types of raw materials;

For kneading yeast, puff, shortcrust pastry;

For the preparation of biscuit and custard dough;

For baking products;

For the preparation of finishing p / f;

For finishing products;

For washing inventory and containers.

On the 1st workplace a production table with an ovoscope is installed to check the quality of eggs, 4 baths for their sanitization, and a bedside table. From the inventory used metal baskets, hair brushes

Flour sifting is carried out in a separate room or in the pantry of the daily supply of raw materials next to the dough kneading department. On this workplace depending on the capacity of the workshop, a small-sized vibrating screen VE-350 (800) is installed, which is mounted on the production table; screening machine MGM-800 or replaceable mechanism MMP-2-1, powered by a universal drive P-11. To collect the sifted flour, polyethylene tanks or movable bowls are used. For bags of flour, a pallet is installed.

Workplace for the preparation of other types of raw materials It is equipped with storage boxes and racks for storing raw materials, production tables, a bathroom with hot and cold water supply, and a refrigerator. The diverse nature of the work performed at this place requires the completion of inventory and tools: a colander, strainers, slotted spoons, sieves with cells of various sizes, nut grinders, mills, scales, measuring utensils, etc.

Workplaces cooking yeast, puff, shortcrust pastry can be combined. Here they install dough mixing machines of the TMM-1M brands; MTM-100; MTM-15; MTI-100 (for kneading shortcrust pastry), a production sink, a production table (in the event that there is no room for preparing products). After kneading the yeast dough, its maturation is ensured: the bowls are moved closer to the baking cabinets or a room for proofing the dough is equipped (t 0 C = 30-35 0 C, humidity 85-90%).

Features of the preparation of biscuit and custard dough determine the heat treatment of mixtures and whipping of masses of various composition. Therefore, on workplace for the preparation of these types of dough, an electric stove, a whipping machine are installed. For custard dough, it is advisable to use the MKU-40 universal confectionery machine, where the dough is brewed in a digester, then poured into the machine’s containers for cooling to a temperature of 65-70 0 C and mixed with a hook-shaped beater in the same container after adding the eggs.

Workplace for cutting yeast and shortbread dough, it is equipped with production tables with a wooden coating and drawers for flour and inventory; mobile racks; desktop scales. To speed up the portioning of yeast dough, manual dough separators are used. Shortbread dough products are molded using curly notches.

On the workplace for cutting and shaping products from puff pastry, a production table with a wooden coating, dough sheeters, a refrigerating cabinet, mobile racks are installed. Instead of a pastry table, you can use a table with cooling.

On the workplace for cutting and shaping biscuit and custard dough, confectionery tables and mobile racks are installed.

On the baking area From various types of dough, baking cabinets ESH-3M (SHPESM-3), racks for proofing blanks and cooling finished products, a production table are installed, on which sheets with products are laid for lubricating them with ice cream.

On the area for the preparation of finishing semi-finished products install a universal drive, a production table, an electric stove, a washing bath and racks for preparing syrups and fudge. For the preparation of creams, a separate room is usually allocated, where beaters, refrigerated cabinets, production tables and racks are installed.

Finishing area equipped with pastry tables, mobile racks, refrigerated cabinets (or tables with cooling).

In the washing department of the confectionery shop, a washing bath with 2-3 compartments and racks are installed.

The confectionery shop is managed by the head of the shop. Three teams can be organized in the confectionery shop. The 1st carries out the preparation of bakery products, the 2nd - the manufacture of cakes, the 3rd - the manufacture of cakes.

The confectionery team includes confectioners of 5,4,3 categories, bakers belong to a separate team.

5bit - production of figured custom-made cakes and pastries, produce artistic decoration; 4razar.– production of cupcakes, rolls, premium cookies, puff cakes and pastries, decoration for cakes, decorate products; 3bit- they make simple cakes, pastries and other piece products, knead the dough, prepare creams, fillings, decorate cakes and pastries with chocolate, fudge, fruits. The duties of the baker include baking products, sifting flour, kneading and cutting yeast dough, whipping creams, boiling syrup, glazing products.

13. Organization of the work of the flour shop: the composition of the premises of the shop, the organization of production sites and jobs, the organization of the work of workers.

14. Organization of the work of procurement shops at enterprises with a full production cycle (meat and fish, vegetable shops): organization of production sites and workplaces, organization of work of workers .

Organization of the work of blank shops at enterprises with a full production cycle. At POP with a full production cycle, all stages of the technological process for cooking and its implementation are performed. These enterprises organize vegetable, meat and fish or separately meat and fish shops. The workshops organize universal or specialized jobs.

Organization of the work of the vegetable shop. The vegetable shop should be located in a single block with warehouses, which ensures the convenience of unloading vegetables upon receipt. The workshop should have a convenient relationship with the cold and hot workshops, in which the technological process is completed.

Organization of workplaces.

Depending on the capacity of the workshop, the following jobs can be organized: - peeling potatoes and root crops, cleaning and washing them;

Cleaning onions, horseradish, garlic;

Processing of fresh white cabbage, zucchini, fresh herbs and other seasonal vegetables.

At 1 workplace for the processing of potatoes and root crops, washing baths, a periodic table-top potato peeler, a production table, as well as the necessary equipment (containers for peeled vegetables and waste, a groove knife, etc.)

At 2 workplaces for cleaning onions, garlic, horseradish, special tables with an exhaust device should be installed.

At 3 jobs for the processing of fresh white cabbage and seasonal vegetables, production tables, washing baths, necessary equipment (chopping boards, trays, knives, etc.)

In smaller PPPs, onion peeling and seasonal vegetable processing jobs can be combined. In this case, a local exhaust device is installed on the production table.

vegetables can be cut in the vegetable shop. In this case, arrange workplace cutting vegetables , equipped with a production table, a vegetable cutting machine, and the necessary equipment. For cutting greens and green onions, dill, celery, sorrel, you can use the UNZ device. When manually cutting vegetables, cutting boards marked “OS” are placed on the production table, tools are placed on the right side, and raw materials are placed on the left. To the left of the worker at the table they put a container with vegetables prepared for cutting, to the right - a container for chopped vegetables.

Organization of shop workers. The work of the vegetable shop is organized by the head. production. The workshop employs from 1 to 5 people (depending on the number of processed raw materials and manufactured semi-finished products).

Vegetable cleaners 1 and 2 resp. perform all operations on processing and preparation of semi-finished products. Head production according to the menu plan draws up a schedule for the release of vegetable p / f in batches, depending on the timing of the sale of dishes during the day and the shelf life of the p / f.

Organization of the work of the meat and fish shop. The meat and fish shop should have a convenient relationship with the cold and hot shops, in which the technological process of cooking, washing kitchen utensils is completed.

Organization of workplaces.

The meat and fish shop provides for the organization of a separate area for the processing of meat, poultry and fish. In low-capacity workshops, meat and poultry sections can be combined.

The number of jobs at each site depends on the number of processed raw materials and manufactured semi-finished products.

At the meat processing area the following jobs are organized:

For thawing, washing meat, cutting carcasses and deboning meat;

For making portions. and m / c p / f;

At 1 workplace install tanks with low sides, a ladder and a shower device for thawing and washing meat. For this purpose, a production table (for defrosting) and washing baths (for washing) are installed on small PPPs for this purpose. After drying, the meat enters the cutting chair, and then to the production table, where the deboning, cleaning of the meat and the selection of c / c p / f is carried out.

At 2 workplaces for making portions. and m / c p / f install a production table on which a cutting board is laid, a tray with raw materials is placed on the left side of it; on the right - with p / f. behind the board is placed a metal box with spices and desktop dial scales VNTs-2. for making portions. Breaded p / f can be used tables with a built-in refrigerated cabinet for storing lezon.

At 3 jobs for the preparation of chopped semi-finished products, a production table is installed with trays for cutlet mass and breading, functional containers for soaking bread, and a meat grinder. A rack with trays is placed near the production table for transporting prepared p / f to the pre-preparation workshop.

At the poultry processing area organize the following jobs:

For cutting poultry:

For the preparation of semi-finished products from poultry.

Thawing of poultry carcasses is carried out on racks, chopping off heads, necks, legs - on a cutting chair. For gutting and washing poultry, production tables and a washing bath are used. P / f is made from poultry on a production table with a built-in refrigerated cabinet.

At the fish processing area organize 3 jobs:

For defrosting and gutting fish;

For making portions. p / f;

For the preparation of chopped semi-finished products.

At 1 workplace there are baths for defrosting and soaking salted fish, a SPR-type table for cleaning and gutting fish.

At the workplace for the preparation of portions. p/f install a production table with scales VNTs-2, cutting boards, boxes for spices and knives of the chef's troika.

For cooking minced fish and products from it are organized workplace with a production table, scales, meat grinder, cutting boards, boxes for spices and breadcrumbs.

Organization of labor in the meat and fish shop.

Cook 5bit 4bit cuts sturgeon fish, fills poultry carcasses, cuts meat and fish of partial species into portions, etc. Cooks 4 and 3 cut. carry out cutting of carcasses of meat, deboning of parts and allocation of c / c p / f. Cook 3bit Cuts fish of partial species, processes poultry, offal, makes cutlet mass and p / f from it, cuts m / c p / f.

15. Organization of work of pre-cooking shops (hot, cold, greenery processing shop, semi-finished products preparation shop): organization production sites and workplaces, organization of work of employees.

Since the centralized production of semi-finished products changes the nature of the production process, one should distinguish between the pre-preparation workshops of enterprises operating on raw materials and enterprises receiving semi-finished products. At enterprises operating in the p / f, in addition to the hot and cold shops, a p / f refinement shop and a greenery processing shop should be organized.

The production program of pre-preparation workshops is a menu plan. The mode of operation of the workshops is set depending on the conditions for the sale of dishes and culinary products. The work of the production teams of the pre-preparation workshops is strictly consistent with the time of the hall and with the schedule of the flow of consumers at the enterprise.

Organization of the work of the pre-cooking shop. The p/f finishing workshop is designed to provide a high degree of readiness of the hot p/f workshop in accordance with the range of prepared dishes according to the menu plan.

Separate workplaces are organized in the workshop for the production of semi-finished products from meat, poultry, fish and the processing of offal. Workplaces are combined into 2 technological lines. One line of equipment is designed for the preparation of semi-finished products from meat and poultry, and the second - from fish.

On line cooking semi-finished products from meat and poultry they install a refrigerator for storing products and ready-to-eat p / f, a washing bath for washing s / c meat, a production table with drawers for tools, a cutting chair for chopping bones, a meat grinder.

On line cooking semi-finished product from fish install a production table with drawers for tools, a washing bath.

On each table, scales VNTs-2, a box with sections for spices, cutting boards are installed.

The workshop organizes universal workplaces, which, after preparing portions. and m / c p / f meat, poultry or fish are used to prepare chopped p / f. After preparing p / f tables, baths, a cutting chair can be used to process offal.

Organization of work in the workshop. The general management of the workshop is carried out by the head. production. He allocates a shop foreman (a cook of 5 or 6 grades), who directly executes the production program together with the cooks. On the basis of the menu plan, the shop foreman (or head of production) gives the task to the cooks in accordance with their qualifications, distributes products, etc. The foreman controls the progress of the technological process.

Cook 5bit makes a portion. p / f from beef, pork, p / f for fish, fries, etc.; cook 4bit cuts sturgeon fish, fills poultry carcasses, cuts meat and fish of partial species into portions, etc.; cook 3bit Cuts fish of partial species, processes poultry, offal, makes cutlet mass and p / f from it, cuts m / c p / f

Organization of the work of the greenery processing shop. At pre-cooking enterprises of medium capacity, a greens processing workshop can be organized for processing lettuce, spinach vegetables, fresh cucumbers, zucchini, green onions, etc.

The workshop is equipped with washing baths, production tables, tables with an exhaust device for processing green onions, garlic, horseradish, underware for placing boxes in them, mobile racks for installing trays with processed herbs.

Scheme of organization of jobs.

Organization of shop workers. The work of the vegetable shop is organized by the head. production. The workshop employs from 1 to 5 people (depending on the number of processed raw materials).

Vegetable cleaners 1 and 2 resp. perform all processing operations.

Organization of the work of the cold shop. The cold shop is intended for the preparation and portioning of cold dishes and snacks, sweet dishes and cold soups. The cold shop should be located in one of the brightest rooms. When planning the workshop, it is necessary to provide for a convenient relationship with the hot workshop, distribution and washing tableware.

Organization of workplaces.

Mechanical, refrigeration and non-mechanical equipment is installed in the cold shop. They group it in lines depending on the types of jobs. workplaces in the workshop should be located in the course of the technological process. In the cold shop, technological lines are distinguished:

Preparation of cold dishes and snacks;

Sweet food and drinks.

On these lines, depending on the range of products and the type of enterprise, separate workplaces can be organized:

For cutting raw and boiled vegetables, dressing, portioning and decorating salads and vinaigrettes;

For cutting gastronomic meat and fish products, portioning and decorating dishes;

For the preparation of jellied dishes;

for making sandwiches;

For portioning cold soups, sweet dishes and drinks.

At the workplace for the preparation of salads and vinaigrettes use baths or tables with a built-in washing bath for washing fresh cucumbers, tomatoes, greens; refrigerated cabinet or table with cooling. Raw and boiled vegetables are cut on different production tables, using cutting boards marked "OS" or "OB" and chef's three knives. A vegetable cutter can be installed to cut raw vegetables.

Workplace for portioning the preparation of dishes from meat and fish gastronomic products arrange in the same way as for decorating salads.

The workplace for preparing jellied dishes is equipped with a production table, VNTs-2 scales, cutting boards marked "MV" and "RV", trays for stacking hung products, chef's three knives and special equipment.

The workplace for making sandwiches is equipped with production tables, machines for cutting bread and gastronomic products. With a small number of sandwiches sold, bread and gastronomic products are cut with bread, gastronomic and cheese knives using various devices.

At the workplace for the preparation of sweet dishes, a bath, a production table with a refrigerated cabinet, VNC-2 scales, various utensils and equipment are installed. A universal drive with interchangeable mechanisms for rubbing fruits, berries, whipping mousses, creams, sambuca or a whipping machine can be installed.

At large enterprises for the preparation of soft ice cream from dry and liquid mixtures, it is advisable to install a freezer. Small enterprises sell ice cream of industrial production. For short-term storage and distribution of ice cream, a low-temperature section is included in the distribution.

Organization of work of workers in the workshop.

With a 2-hour operating mode of the enterprise, the cooks of the cold shop work according to a stepped or combined schedule.

General management is carried out by production through foremen working every other day. At small POPs, a responsible worker is appointed from cooks of the highest qualification.

In large PES, an operational division of labor is carried out. cooks 3bit prepare the products that make up the dishes; cooks 4bit They are engaged in the connection of components, dressing and bringing dishes of mass demand to readiness, portioning and decorating dishes; cooks 5bit They prepare and decorate the most complex dishes (jellies, jellies, mousses, etc.).

Organization of the work of the hot shop. Hot shops organized at the EPP are designed for the manufacture of food and a variety of culinary products. The hot shop should have a convenient relationship with the cold shop, distribution, halls and with the premises of the head. production. Washing kitchen and tableware should be located near the hot shop.

The production program of the hot shop is determined by the menu plan.

Organization of workplaces.

In a hot shop, it is advisable to use sectional equipment, which is installed in the form of separate production lines (wall or island method), on which jobs are organized. The most appropriate arrangement of equipment is 3 parallel lines. In the middle part of the workshop, thermal equipment is installed in one line, and on both sides of it there are workplaces for preparing products for heat treatment.

The hot shop is divided into 2 specialized divisions - soup and sauce. In the soup section, preparation of broths and first courses is carried out, in the sauce section - preparation of 2 courses, side dishes, sauces, hot drinks. On small POPs, this division is conditional. In addition, in the hot shop, products are thermally processed for the preparation of cold and sweet dishes. At enterprises where there are no flour workshops, sections for the preparation of 2 flour dishes are organized in hot workshops.

Soup section. In the soup department, 2 workplaces are organized: for the preparation of broths and for the preparation of 1 course. An additional workplace may be provided for the preparation of side dishes (pies, pies, etc.) for clear soups.

At small enterprises, all equipment in the soup department can be installed in 1 line, at medium and large POP - on 2 lines. In canteens, boilers of various capacities for cooking broths and soups, pans for sautéing roots are installed in the heating equipment line. A table with a refrigerated cabinet, a table with a built-in washing bath, and an industrial table are installed in the line of non-mechanical equipment. In restaurants, in the line of thermal equipment, instead of boilers for cooking 1 course, stoves are installed on which dishes are cooked in dishes of small capacity.

Sauce section.

A wide range of dishes does not allow the creation of specialized workplaces in the hot shops of enterprises for the preparation of each type of dish, therefore, workplaces for cooking, stewing, poaching products are organized taking into account the possibility of chefs performing several operations at the same time. Accordingly, thermal and other technological equipment are grouped according to their purpose. At this site, ovens, electric frying pans, deep fryers, an electric stove, and cooking boilers are installed in the heating equipment line. Production tables are installed in the line of non-mechanical equipment for preparing products for frying and sautéing, sorting cereals and pasta. For washing cereals, tilting boiled rice and cereals, a production sink is installed. Along with thermal and non-mechanical equipment, mechanical equipment is installed:

universal drive with a set of interchangeable mechanisms, a wiping machine.

Hot drinks are made in the sauce department on the stove or organize specialized areas that are equipped with boilers, coffee makers for preparing and serving hot drinks.

Organization of work of shop workers. The mode of operation of the hot shop depends on the mode of the hall and the forms of product release. in restaurants, the hot shop starts work 3 hours before opening, in canteens - 1-1.5 hours before the opening. Hot shop workers, as a rule, work according to a stepped or combined schedule.

In the hot shop of canteens, the following ratio of cooks is recommended (according to the size in% of their total number): 6 size. – 15%, 5 times. – 25%, 4 bits – 35% and 3 times. – 25%. In restaurants: 6 times. – 30%, 5 times. – 30%, 4 bits – 20% and 3 times. - 20%.

The production team of the hot shop, in addition to cooks, includes boiler washers, kitchen and kitchen utensil cleaners, and a kitchen auxiliary worker.

A 6-class chef, as a rule, is a foreman, and also prepares banquet and a la carte dishes; 5bit - prepares and decorates dishes that require the most complex culinary processing; 4bit - prepares the 1st and 2nd dishes of mass demand, sautés vegetables, tomato puree; 3bit - prepares products.

Organization of supply of catering enterprises with raw materials, semi-finished products, goods. Procurement types. Transit and warehouse forms of supply of raw materials and food products. Centralized and decentralized delivery methods.

Organization of supply of catering enterprises with raw materials, PF, goods and items of material and technical equipment. Procurement types. Organization of warehousing.

The fulfillment of the planned tasks of the POP depends on their commodity supply, the timely supply of raw materials, semi-fabrics, and items of material and technical equipment. Sources of education of food resources: c / household, food. prom-st, local production, import. The supply of POP is organized in accordance with the established plan for the need for products of the food industry and agriculture, as well as for items of materiel and technical equipment. The main tasks of organizing the supply of POP are:

correct definition their needs for raw materials, semi-fabrics, food products, materials, equipment, fuel, inventory;

establishment of optimal schemes for supplying enterprises;

timely conclusion of contracts with suppliers of motor transport enterprises;

monitoring the implementation of funds and the fulfillment of contractual obligations; ensuring the continuity, timeliness and completeness of the supply of enterprises with products and materials, inventory and equipment;

ensuring the economical use of raw materials and materials through the application of progressive norms and the organization of systematic control over their observance; use of secondary raw materials;

organization of quantitative and qualitative acceptance and release of products and materials to financially responsible persons.

Pop supply types: food, material and technical, fuel and energy.

The supply plan should provide for all sources of raw materials, semi-finished products and purchased goods. Supply planning ends with the composition of the product balance, in which the stock indicators at the beginning and end of the planning period, sales, receipt of goods are consistent. The product balance is compiled according to the formula Z1 + P \u003d (P + B) + Z2

Where Z1 - stocks at the beginning of the period; P - the receipt of raw materials and goods; R - the sale of raw materials and goods; B - disposal and natural decline; Z2 - stocks at the end of the period.

EPP should study consumer demand and actively influence agriculture and industry in order to expand the range and improve the quality of the products obtained. For an economical justification of the plan of turnover and turnover for prod. own production needs its balance linking with commodity resources. After such linkage, the food supply service performs the following functions:

drawing up applications for the supply of goods, semi-finished products in terms of time in accordance with the concluded contracts;

operational accounting of incoming goods in accordance with the allocated funds and contracts;

quality control of incoming products;

drawing up monthly schedules for the delivery of food to enterprises;

timely supply of pre-cooking enterprises with semi-finished products;

coordinating and managing the work of forwarders, storekeepers for the delivery and storage of goods.

17. Organization of the work of warehouse enterprises: its purpose, composition, functions and role. Container economy - purpose, role and composition. Classification and types of containers.

Warehouse organization Warehousing is the main link of support services. It must uninterruptedly provide the main production with raw materials, equipment, materials, fuel, etc. A large proportion of the cargo arriving at the populace passes through warehouses, which occupy a significant part of the premises and territories of these enterprises.

Warehouse tasks. household:

maintaining the required level of stocks of raw materials, materials, fuel, etc.;

careful acceptance of goods and containers from suppliers in terms of quantity and quality;

storage of goods in accordance with scientifically based regimes, with losses not exceeding the established norms of natural loss;

acquisition, selection, release of goods according to the established schedule and only by financially responsible persons.

The book contains a systematic presentation methodological foundations innovative development of the country's economy and was written on the basis of lecture courses that the authors taught at a number of universities in Moscow. The most important information on the formation of the national innovation system of Russia and its financial support is presented. Much attention is paid to the accounting and management of risks and uncertainty when investing innovation activities, as well as the formation of the conceptual foundations of the organizational development of modern enterprises (firms).

For students and graduate students of economic specialties of universities, as well as specialists in the field of entrepreneurship and business.

CHAPTER 1 THEORETICAL* FOUNDATIONS OF INNOVATIVE DEVELOPMENT OF THE ECONOMY

Chapter II. FORMATION OF THE NATIONAL INNOVATION SYSTEM OF RUSSIA

Chapter III.

Chapter IV. FINANCIAL SUPPORT OF THE INNOVATIVE DEVELOPMENT OF THE RUSSIAN ECONOMY

Investing in science-intensive industries at various levels of management

Chapter V. RISK AND UNCERTAINTY MANAGEMENT WHEN INVESTING VENTURE (INNOVATION) ACTIVITIES

Chapter VI. ORGANIZATIONAL REFORMING OF DOMESTIC ENTERPRISES AS A CONDITION FOR TRANSITION TO INNOVATIVE ECONOMY

Civil law. Gatin A.M.

M.: 200 nine . - 384 p.

The proposed study guide has been compiled in accordance with the requirements and program of the State Educational Standard, approved by the Ministry of Education and Science of the Russian Federation. It covers all the main topics: the subject, system and sources of civil law, civil legal relations, the exercise and protection of civil rights, the right to property and other real rights, certain types of obligations, inheritance law, the right to the results of creative activity.

A systematic and accessible presentation of the material will allow the most efficient use of time and available knowledge in preparing for seminars, tests and exams in this subject.

This manual has been prepared in accordance with the new program of the civil law course and taking into account the changes made to the Civil Code of the Russian Federation. Tutorial intended for students of law faculties and universities, as well as for those who study civil law on their own.

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CONTENT
Chapter 1 CIVIL LAW AS A BRANCH OF LAW AND SCIENCE
1.1. Concept, subject and method of civil law
1.2. Delimitation of civil law from other branches of law
1.3. Civil law system
1.4. The concept and tasks of the science of civil law
Chapter 2 SOURCES OF CIVIL LAW
2.1. The concept and types of sources of law
2.2. Importance of jurisprudence
Chapter 3 CIVIL RELATIONSHIP
3.1. The concept of civil relations
3.2. Elements of civil relations
3.3. Classification of civil legal relations General theoretical classifications of legal relations
3.4. Grounds for the emergence of civil legal relations
3.5. The concept and classification of legal facts
Chapter 4 CITIZENS AS SUBJECTS OF CIVIL LAW
4.1. Legal capacity of citizens
4.2. Legal capacity of citizens
4.3. Recognition of a citizen as missing and declaration of death
4.4. guardianship and guardianship
4.5. Acts of civil status
Chapter 5 LEGAL ENTITIES
5.1. The concept, meaning and main features of a legal entity
5.2. Formation and termination of legal entities
5.3. Classification of legal entities
5.4. Business partnerships and companies
5.5. General partnerships
5.6. Faith partnerships
5.7. Limited liability companies. Companies with additional liability
5.8. Joint stock companies
5.9. Production cooperatives
5.10. Non-Profit Organizations
Chapter 6 STATE AND MUNICIPALITIES AS SUBJECTS OF CIVIL LAW
6.1. The state as a subject of civil law
6.2. Municipalities as subjects of civil law
Chapter 7 OBJECTS OF CIVIL RIGHTS
7.1. The concept of objects of civil rights. Classification of things
7.2. The concept of fruits and income. Money is a special kind of thing. Securities
7.3. Actions. Results of creative activity
7.4. Non-material goods as objects of civil rights
Chapter 8 TRANSACTIONS
8.1. The concept and meaning of the transaction
8.2. Types of transactions
8.3. Form of transactions
8.4. Invalidity of the transaction
Chapter 9 REPRESENTATION
9.1. The concept of representation
9.2. Power of attorney
Chapter 10 TIMELINE
10.1. The concept and types of terms
10.2. Deadlines for the exercise of civil rights
10.3. Limitation of actions
10.4. Calculation of terms
Chapter 11 PROPERTY RIGHT
11.1. Ownership of legal entities
11.2. The right of state and municipal property
11.3. The concept and types of common property rights. Shared ownership. Common joint property.
Chapter 12 PROTECTION OF OWNERSHIP AND OTHER PROPERTY RIGHTS
12.1. Recovery of property by the owner from someone else's illegal possession (vindication claim)
12.2. Requirement to eliminate violations not related to deprivation of possession (negotiable claim)
Chapter 13 LAW OF OBLIGATIONS
13.1. The concept of obligation. The concept of the law of obligations
13.2. Content and types of obligations
Chapter 14 CONTRACT
14.1. The concept and meaning of the contract. Types of contracts
14.2. Content, conclusion and form of the contract
Chapter 15 ENFORCEMENT OF OBLIGATIONS
15.1. forfeit
15.2. Pledge
15.3. Deposit
15.4. Guarantee
15.5. bank guarantee
Chapter 16 PURCHASE AND SALE
16.1. General provisions about buying and selling
16.2. Retail sales contract
16.3. Supply contract
16.4. Supply for state or municipal needs
16.5. contracting agreement
16.6. Energy supply contract
16.7. Real estate sale agreement
16.8. Enterprise sale agreement
Chapter 17 MENA. GIVING
17.1. barter agreement
17.2. donation agreement
Chapter 18 RENT AND LIFE MAINTENANCE WITH DEPENDANTS
18.1. General Provisions on Annuities and Life Maintenance with Dependents
18.2. Permanent rent
18.3. Life annuity
18.4. Lifetime maintenance with a dependent
Chapter 19 RENT. FREE USE OF PROPERTY
19.1. General rental provisions
19.2. rental contract
19.3. Vehicle rental agreement
19.4. Lease agreement for buildings and structures
19.5. Enterprise lease agreement
19.6. Financial lease (leasing) agreement
19.7. Contract for free use
Chapter 20 Lease of accommodation
20.1. commercial lease agreement
20.2. Social tenancy agreement
Chapter 21 CONTRACTS FOR THE PERFORMANCE OF WORKS AND PROVISION OF SERVICES
21.1. General provisions on the contract
21.2. Household contract
21.3. building contract
21.4. Contract for performance of works for state or municipal needs
21.5. Contract for the performance of design and survey work
21.6. Contracts for the implementation of research, development and technological work
21.7. Contract for the provision of services
Chapter 22 TRANSPORT. TRANSPORT EXPEDITION
22.1. Contract for the carriage of goods
22.2. Passenger Carriage Agreement
22.3. Freight Forwarding Agreement
Chapter 23 LOAN AND CREDIT
23.1. Loan agreement
23.2. Loan agreement
23.3. Trade credit agreement
23.4. commercial loan agreement
Chapter 24 BANK DEPOSIT. BANK ACCOUNT. SETTLEMENT LIABILITIES
24.1. Bank deposit agreement
24.2. Bank account agreement
24.3. Settlements by payment orders and letters of credit
24.4. Settlements for collection
24.5. Payments by checks
Chapter 25 INSURANCE
25.1. Basic concepts of insurance law
25.2. Property insurance contract
25.3. Personal insurance contract
Chapter 26 STORAGE
26.1. The concept of a storage agreement
26.2. Rights and obligations of the parties under the storage agreement
Chapter 27 ORDER. ACTIONS IN ANOTHER INTEREST WITHOUT ORDER
27.1. Contract of agency
27.2. Actions in someone else's interest without instructions
Chapter 28 COMMISSION. AGENCY
28.1. Commission agreement
28.2. Agency contract
Chapter 29 SIMPLE PARTNERSHIPS. TRUST MANAGEMENT OF PROPERTY. COMMERCIAL CONCESSION
29.1. simple partnership agreement
29.2. Property trust agreement
29.3. Commercial concession agreement
Chapter 30 PUBLIC PROMISE OF REWARD. CARRYING OUT GAMES AND BETS. PUBLIC COMPETITION
30.1. Public promise of reward
30.2. public competition
30.3. Games and betting
Chapter 31 EXTRA-CONTRACTUAL OBLIGATIONS
31.1. The concept of obligation due to harm and the conditions for its occurrence
31.2. Liability for damage caused
31.3. Liability for harm caused by minors and incapacitated
31.4. Liability for causing harm by a source of increased danger
31.5. Compensation for harm caused to the life of a citizen
31.6. Compensation for harm caused to the health of a citizen
31.7. Liabilities due to unjust enrichment
Chapter 32 COPYRIGHT
32.1. Objects and subjects of copyright
32.2. Rights of authors of works of science, literature, art
32.3. Related rights: concept, subjects, content, protection
32.4. Copyright agreement. Protection of copyright and related rights
Chapter 33 PATENT LAW
33.1. Invention: concept, patentability conditions, objects
33.2. Utility models and industrial designs: concept, conditions of patentability
33.3. Protection of rights to inventions, utility models, industrial designs
Chapter 34 INHERITANCE LAW
34.1. The concept of inheritance. Basic concepts of inheritance law
34.2. testamentary succession
34.3. Cancellation, modification, interpretation and execution of a will
34.4. Testamentary refusal and testamentary laying on
34.5. Inheritance by law
34.6. Acquisition of an inheritance
34.7. Inheritance of certain types of property