Main types of catering establishments

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Absolutely every citizen at least once in his life used the services of a public catering enterprise, but not everyone knows what exactly can be meant by this name and what types such establishments are divided into.

Basic types

Today, absolutely all such enterprises are divided into the following types:

• blank;
• precooking;
• with full production cycle.

The first ones specialize only in the manufacture of various semi-finished products, which are further prepared and sold in other establishments.

Classification of public catering establishments, in turn, subdivides them into:

• semi-finished plant;
• blank factory;
• kitchen-factory;
• food factory.

Preparatory enterprises are not divided into subspecies. All of them specialize in the preparation of semi-finished products received from procurement enterprises and are necessarily equipped with large halls for visitors, hot and cold shops,as well as washing dishes.

Full-cycle catering establishments are most common and represent various cafes, canteens, restaurants and other establishments where a full cycle of cooking is carried out, from primary processing of products to the sale of finished products.

General Requirements

Regardless of the classification of enterprises, all establishments are subject to the following requirements:

• correspond to its type and purpose;
• provide their services in a timely manner and in full;
• meet social targeting;
• comfort;
• service culture;
• security;
• environmental and aesthetic.

Depending on their type, enterprises provide the following services:

• leisure activities;
• food;
• manufacture of culinary products;
• her release to the consumer;
• quality service and so on.

All this is controlled at the state level by relevant laws. Distribution of alcohol and tobacco products is allowed only with licenses for this type of activity.

Processing Factory

This type of enterprise is a large-scale mechanized production of a large number of semi-finished products from various products. The capacities of such factories are determined by tons.

This type of catering equipmentincludes complex specialized lines for the processing of fish, vegetables, meat and poultry. There are necessarily refrigeration and defrosting equipment, large warehouses with conveyors and separate workshops for processing products. It is obligatory in such enterprises to have special vehicles for the delivery of their own products to pre-cooking enterprises and semi-finished products stores. Often products are produced frozen.

Semi-finished plant

Differs from the previous public catering establishment only in a narrow specialization. Such plants can produce semi-finished products only from fish, meat or vegetables. The capacity of enterprises is correspondingly lower at times, but is also determined by tons of produced raw materials.

Kitchen Factory

In such institutions, in addition to workshops for the production of semi-finished products, there may be their own pre-cooking enterprises in the structure. Accordingly, the kitchen factory can sell its own products in its own building, where there is a special hall for visitors.

A cafeteria, a snack bar, a canteen, a cafe and even a restaurant can operate on the basis of the factory. Also, the institution may have its own workshop for the production of soft drinks, confectionery, ice cream, and so on. The power here is already determined by the number of dishes produced per shift.

Food Combine

Organization of a public catering enterprise of this type includes both the production of semi-finished products and their independent sale. At the same time, partof the produced assortment can be delivered to other establishments and stores. Thus, the plant is a huge highly mechanized enterprise with a single production program and warehouse. It can be created on the basis of universities, schools and territories of large factories with the ability to serve not only a narrow contingent, but also residents of adjacent areas.

Full cycle enterprises. Canteens

Each catering recipe book has several columns for each dish. All of them determine a different amount of products for the same dishes, but on the condition that they will be prepared in different establishments. This makes it possible to reduce the cost of production for budgetary establishments, which include canteens.

They are most often placed at educational institutions or large factories, and the menu in canteens is necessarily compiled by day in accordance with the needs of the main contingent. Canteens are shared:

• by location (educational, work, public);
• assortment (dietary, general nutrition, specialized);
• main audience (school, work, student).

All canteens operate on the principle of self-service, and the organization of catering is carried out in accordance with the operating hours of the institution in which the canteen is located (three meals a day, two meals a day, meals on shifts of workers, and so on).

A separate category includes dietary canteens, most often functioning withmedical boarding houses. Their menu should have dishes from 5-6 diets, and in the dining room with only a few diet tables, an assortment of 3-5 diets is allowed. The equipment in such catering establishments should be appropriate - steamers, mashers and so on.

Canteens can also be mobile, while they only distribute food, they do not cook themselves. The dishes in them must be unbreakable. Other dining rooms should have glassware or earthenware. There must be a wardrobe, a toilet room, a lobby, a sign with the name and time of work. The furniture can be light, with a hygienic coating, and the area for 1 visitor is 1.8 m2.

Cafe

In these catering establishments, dishes are served to visitors from a fixed menu, regardless of the day of visit.

Cafes are aimed at organizing the leisure of the population and specialize in simple meals and a wide range of hot drinks. They are divided by:

• contingent of visitors (children, youth, etc.);
• assortment (confectionery, ice cream, etc.);
• type of service (waiter service or self-service).

Variety of the menu depends on the specialization of the institution and may include signature dishes or drinks.

In the cafe hall, the microclimate must be maintained by ventilation, there must be a decorative design of the hall in a certain style, a toilet room, a wardrobe and a lobby. The furniture is light, and the dishes are already made of stainless steel.metal, glass or faience. For each visitor, there should be 1.6 m2 hall.

GOST also includes cafeterias in this category of catering establishments. They specialize in hot drinks and snacks of simple preparation, they are most often organized at large stores, bus stations, and so on. Alcohol is not allowed to be sold there. And the hall can accommodate a maximum of 32 visitors.

Bar

Different from the cafe in the presence of a bar in the hall with high swivel chairs. They specialize in the sale of alcoholic, low-alcohol, mixed and non-alcoholic drinks. Dividing bars:

• by assortment (beer, cocktail, coffee…);
• specificity (sports, variety shows…).

The bar necessarily has a hall with tables served by waiters. Furniture in it with armrests and soft polyester coating. The design must correspond to the specifics, the climate is supported by ventilation or air conditioning. Dishes, like in restaurants.

Restaurant

Cookery for catering in a restaurant can be used standard or specialized.

This type of establishment is distinguished by the presence of complex dishes and a wide range of alcoholic and tobacco products. The level of service in all restaurants is high. They are divided into classes:

• first;
• supreme;
• luxury.

These establishments may specialize in certain areas in culinary, but be sure toprovide visitors with a complete ration of food. Restaurants specialize in organizing the leisure of citizens, holding banquets, delivering their dishes to their homes, booking seats in advance, and so on. An increased level of service provides for the presence of musical accompaniment in the hall, concerts, entertainment programs and various games: billiards, slot machines, and so on. In restaurants of the highest category, the service staff must know foreign languages to meet all the needs of foreign guests.

Design of catering establishments should take into account the requirement of 2 m2for each visitor. The design of the hall should be exquisite and original with the obligatory presence of a stage or dance floor. The climate is controlled by air conditioners. Furniture should be of high comfort, and tables with tablecloths. Utensils are used in stainless steel, cupronickel, crystal, blown glass or porcelain.

Dining cars in long-distance trains and coupe-restaurants occupy a separate place. They sell simple but complete meals, alcoholic drinks and other products.

Snack bars

The work of this type of catering enterprise is aimed at the maximum number of customers served in a short time. Fast food establishments have a narrow specialization and are divided into:

• for chebureks;
• dumplings;
• pancakes;
• tea;
• patty;
• sausage;
• pizzerias;
• barbecue;
• bistro and sonext.

All of them, except for barbecues, work on self-service and are located in places of maximum concentration of people. Pizzerias can work with or without waiters. In the halls, there are usually high tables without chairs, dishes made of glass, faience or aluminum. By standards, such establishments may not have restrooms, wardrobes and lobbies. Required area for 1 client, as in a cafe.

Recipes of catering establishments, like their menus, can be customized. For example, the popular fast food chains KFC, McDonalds and others offer their customers unique fast food sold only under their own brands.

Snack bars with a minimum assortment allow you to practically automate the processes of cooking, which increases the speed of service and, accordingly, increases the throughput of enterprises.

Delivery companies

To provide the population with their products at home, not only restaurants work. There is a separate type of enterprise specializing specifically in delivery. Orders for products are accepted by phone or during a personal visit to the institution. The assortment can be expanded or narrow-profile, depending on the specialization of the enterprise. As a rule, such establishments do not have their own halls, but some still place several tables in a small room at the production workshops.

Cookery stores

Production in this type of catering establishment is notcarried out. Stores are just small halls with finished products on display. They always have a certain range of goods and the ability to order certain dishes by the right time and date. Stores usually have several specialized departments:

• ready meals (cold appetizers, salads, vinaigrettes, meat and fish dishes, cereals, pates, casseroles);
• semi-finished products (frozen or chilled chops, cutlets, minced meat, goulash and other products of their vegetables, fish or meat);
• confectionery products (cakes, pies, pastries and other home-made products, as well as store-bought sweets, cookies, and so on).

There are no more than 8 employees working in such establishments, and if there is free space, several high tables can be placed in the store.

Conclusion

Many people understand cafes and canteens as catering establishments, but in fact the list of such establishments is very wide and differs in different specialization, classification and way of selling products.

Regardless of these types of businesses, it is important to remember that they all have an obligation to ensure the safety of their own products. To do this, all employees must comply with SanPiN norms:

• work only in sanitary clothes;
• do not store personal items in the kitchen;
• get medical check-ups on time;
• do not go to the toilet in sanitary clothes;
• keep the workplace clean;
• mark finished products;
• work only with marked inventory;
• prepare products in the respective workshops;
• store prepared meals and products for their preparation according to established standards and so on.

In fact, there are a lot of workplace hygiene rules for catering establishments, and skilled workers are required not only to know them, but also to follow all the requirements every working day. Only regular maintenance of cleanliness and order can protect ready meals from harmful microorganisms.

When producing products, manufacturers must provide quality certificates, mark products with the production and shelf life, and also provide the client with all the information he is interested in about the composition of the dish.