Catering - what is it?

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2018-03-25 15:28:19

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Food – industry, which is widely developed in many States. Currently there are numerous companies engaged in a similar process. And options offered by these organizations, a great many. Different types of dishes, cuisines and a wide selection of food products offered to the consumer in any country. However, this activity has evolved satisfactorily, it is necessary to observe a number of requirements.

food it

However, these requirements should be observed carefully. What is included in this? And what can happen if you do not follow the rules of public nutrition? Detailed details are presented in the current article.

Industry as a service

To date, worldwide, there are a huge variety of catering establishments. This includes cafes, restaurants, canteens, bars, all sorts of coffee shops, pizzerias, and much, much more. Categorize them by state and private enterprises. But we should remember that public power – this is an area that aims to feed people is not only delicious, but also quality products. In its manifestation the industry is the provision of services, and they must be performed at the proper level.

products of public catering

The service depends not only on human health but also his life. Evidence of this opinion weight, and any adult trying to take it seriously. Of course, there were cases when the harm was applied not only to adults but also children. And they, in turn, is much more difficult to transfer any disease or infection. Someone might argue, but sometimes dangerous infections can be transmitted through food.

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Relationship with the trade

Trade and public catering are closely linked. The thing is that two of the industry under consideration are largely independent from each other, except for some variations. The main objective of catering establishments is profit. Trade also acts on this principle. Of course, not all commercial enterprises can meet the food products, but such places are many. And this business is relevant at any time.

People always spend, spend and will spend money on food. Products of public catering in this case, it is very diverse. In catering establishments and serves almost any cuisine in the world. And follow the proper quality of these products accounted for very strictly. Otherwise, the institution may not only suffer in material terms (a lack of visitors, imposing a fine for the improper quality, etc.), but closed on the rigid recommendations of the relevant bodies or authorities.

Observing the Standards (30389-2013, 30389-95, etc.)

For the exercise of public power and procedures of certification for its services, it is necessary to observe certain standards of GOST. Catering is also a classification procedure, depending on the nature of your business.

organization of catering

This includes many factors ranging from the terms of service and the qualifications of the staff, to the visitors ' (consumers) and the range of products sold. Of course, it is also necessary to provide all conditions for the preservation of life and health of consumers, to build driveways or pedestrian accesses to the enterprise, to illuminate the surrounding area and to maintain it. Adherence to these and many more requirements become a way to implement this activity. Otherwise, the organization of public catering enterprises certainly will not take place.

Quality product

Naturally, all the conditions must be met at the maximum level. This will help not only attract consumers but also to save a lot of time, money and effort to correct the shortcomings. Along with this must be taken into account and the quality of the products. Products of public catering should also be made to conform to certain standards. For each foodservice establishment, these standards vary slightly, but the General principle must be respected.

GOST catering

Proper conditions of storage, handling, processing and manufacture of food – the success of this enterprise. The existing procedure in such action shall be strictly observed. Surely any person would want to consume only high-quality products, which has all the desired properties. In situations where a manufacturer produces and sells a defective product, a decrease in its financial performance.

The Shortage of specialists

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

A Simple example: a visitor comes toa restaurant and wants to see the menu not only the name, composition and price of food that wants to order. What else would he need if it's all spelled out on the menu? Calorie products! In order to register the item in the menu, need specialists able to correctly make the routing. Such employees know how to count tables of fats, proteins, carbohydrates included with meals. It is also an important criterion in the conduct of such business.

Guidance document

A Collection of recipes for catering – is the governing document. This document lists all information that is necessary to know the chefs of production. Here you can specify the weight and product names included in the meals, the volume and weight of the finished product (output), set the size and order of application of norms of waste in thermal and primary processing of products consumption of raw materials, sequence of processes, temperatures for cooking food products and dishes, and more.

production of public catering

These documents are constantly updated and supported in the changes that occur in the industry. If the product contains any food additives, dyes, preservatives, the development of their formulation must undergo a mandatory approval procedure with regulatory authorities. You must specify the contraindications of the use of these additives in various human diseases.

The requirements

Recipe of the catering is prepared in a certain way, to the norms of the weight of the finished product take into account the losses that will occur as a result of processing or cooking. Also spells out detailed conditions for heat treatment of vegetables. For some dishes they have to cook in the skins and then separated from it, for others – first be cleansed from the skin and then be subjected to a jam. And this is not all the instructions for the preparation and processing of products.

As mentioned earlier, in various enterprises, such rules are practically identical, but there are differences. It depends exactly on what exactly products manufactures and sells these businesses. Of course, the immediate prescription of food in different institutions may vary and the techniques may not be the same. Main is exactly how it is stored, processed products, and whether it meets established standards. For failure to comply with these orders at the establishment (enterprise) the penalty is imposed or used a different form of liability.

The preparation

A Collection of recipes catering includes a huge a lot of different processes, composition of products, techniques of cooking and processing. It would seem, why such a detailed summary of the rules and regulations? It is clear that any chef knows his stuff and has specific skills in this activity. And what about the chef who changed their place of work? In the previous place prepared only dishes of the Soviet era (for example), and the new place offers delicious dishes of European or Chinese cuisine.

trade and catering

Perhaps many of the components that are included with a particular dish, the chef never used, does not know how to cook them. Of course, in most cases, there are special people who will teach the desired skills in the kitchen or serving meals, but experience comes with age. If it is wrong to clean or handle a product, it is very easy to harm the life and health of the consumer. And that's extremely serious.

Fatal error

Food – it's pretty hard work. Here, you have complete awareness of the full extent of the process and the understanding that food is the most important criterion in this industry. There are cases where owners are forced to pay huge fines, to close schools, or even subjected to criminal liability for noncompliance with, violation of accepted norms. Yeah, sure, if fell off a piece of tile at the entrance to the school – not scary. Called the repairman, put on the glue and be done with it.

And what awaits the owner that this situation has occurred: a young man eating a fancy pizza with seafood and he comes across a particle (fragment) shells? She got there because bad chef reworked some seafood. And the result? May be the worst, the visitor will be disabled. Why? It's very simple – the fragment can easily injure the esophagus, resulting in the consequences can be sad. Who will be responsible? As it will be incurred? And whether or not incurred at all? These issues are already on to another topic, but the fact of the huge mistakes there. And the worst thing is that the consumer is not able to prevent such a situation that allowed specialist institutions.

Personal choice

Yes, such a case could occur in a private institution, and insured state-run agencies from such incidents? How many cases exist about the mass poisonings in kindergartens and schools? They were plenty! Canteens, of course, adhere to the necessary formulation of the catering, so what's the deal? Options can be set. However, it is obvious thatsuch situations should not happen. In these illustrative examples you can understand what and why detailed regulations. Products must not only cook, but also to store, handle, process, comply with the necessary rules.

a collection of recipes for the enterprises of public nutrition

Many have expressed the opinion about the fact that it is safer to cook and eat at home instead of risking their health, and thus more money to pay for it. However, should not be considered as categorical. Still in the majority in almost all catering establishments strive with the responsibility to approach the process and ensure that everything was in order, being a high-quality selection of staff required, sold only high-quality products for cooking, maintained all sanitary standards.

Classification

In addition, there are various kinds of catering, there is also their class difference. Food – industry, which also has its own bundle on the “Thrifty” and “rich”. The classification takes place in many settings, such as the quality and conditions of customer services, quality of services, qualifications of staff, range of products.

But such a separation of a certain class occur in restaurants, bars, private enterprises. Generally, cafes are not divided into classes. What kind of classes and what are their differences? The school first has a harmonious and comfortable atmosphere, a certain array of services, range of signature dishes and beverages simple cooking. High-class establishments have a unique and comfortable atmosphere, a kind of branded and custom cuisine, original cocktails and drinks. Institutions have the luxury of a refined atmosphere and a particularly high level of comfort and a range of services, typical specialities and drinks.

Going on a trip

Of Course, the choice of a particular class varies and the cost of services which were chosen by consumers and visitors. Public power – this is an area where the quality of the product largely depends on how much willing to spend it on consumers. Of course, cheap food can also be tasty and high quality, but gourmet food is always allocated on a similar background.

a collection of recipes catering

There are so many different tours around the world, they are purchased for a certain cost. Again, the price of these permits can vary from different companies, on conditions, which are included in the tour and many other criteria. These vouchers can also feed to food (a person pays for a ticket, which already includes meals), or not included. In the second case, tourists are free to decide about where they want to eat. Assumes any responsibility for travel Agency services included food? Yes, because it is obliged to carefully study the issue.

Road to success

Production in public catering plays a major role. As mentioned above, it is divided into several stages: preparation of the necessary documentation, availability and equipment needed areas for cooking, working with skilled professional staff. All these and many other aspects are taken to comply with at the appropriate level not only for the preservation of health, they are also necessary for the development of the institution. In a place where visitors try and love them, there will always be guests. This invariably! And favorable situation to give good memories for not only customers, but also employees of the institution.


Article in other languages:

AR: https://tostpost.com/ar/business/14031-catering---what-is-it.html

BE: https://tostpost.com/be/b-znes/25072-gramadskae-harchavanne---geta-shto-takoe.html

DE: https://tostpost.com/de/business/25091-catering---was-ist-das.html

ES: https://tostpost.com/es/negocio/25115-el-servicio-de-alimentaci-n-es-lo-que-es.html

HI: https://tostpost.com/hi/business/14048-catering---what-is-it.html

JA: https://tostpost.com/ja/business/14054-catering---what-is-it.html

KK: https://tostpost.com/kk/biznes/25055-o-amdy-tama-tandyru---b-l-ne.html

PL: https://tostpost.com/pl/biznes/24980-catering---to-co-to-jest.html

PT: https://tostpost.com/pt/neg-cios/24994-catering-o-que.html

TR: https://tostpost.com/tr/business/25064-catering---bu-nedir.html

UK: https://tostpost.com/uk/b-znes/25041-gromads-ke-harchuvannya---ce-scho-take.html

ZH: https://tostpost.com/zh/business/14681-catering---what-is-it.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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