Catering is an industry that is widely developed in many countries. Currently, there are a huge number of enterprises engaged in such a process. And there are a great many options offered by these organizations. Different types of dishes, cuisines and a wide selection of culinary products are offered to consumers in any country. However, in order for this activity to develop successfully, many requirements must be observed.
However, these requirements should be followed carefully. What is included in such conditions? And what can happen if you do not follow the rules of catering? Detailed information is presented in detail in the current article.
Industry as a Service
Today, around the world there are a huge number of catering establishments. These include cafes, restaurants, canteens, bars, all kinds of coffee houses, pizzerias and much, much more. They can also be classified into state and private enterprises. But it should be remembered that catering is an area of activity that is designed to feed people with not only tasty, but also high-quality products. In its manifestation, this industry is the provision of services, and they must be performed at the proper level.
Not only human health, 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 health was inflicted not only on adults, but also on children. And they, in turn, are much more difficult to tolerate any disease or infection. Someone may object, but sometimes a dangerous infection can be infected through food.
Relationship with trade
Trade and catering are closely related. The thing is that the two industries under consideration are largely dependent on each other, excluding only some variants of goods. The main goal of catering establishments is to make a profit. Trade also operates on this principle. Of course, far from all trading enterprises it is possible to meet precisely food products, but there are many such places. And such a business is relevant at any time.
People always spent, spend and will spend money on food. Catering products in this case are very diverse. Catering establishments offer dishes of almost any cuisine of the world. And to monitor the proper quality of these products have to be very strict. Otherwise, the institution may not only suffer in material terms (lack of visitors, imposition of a fine for inadequate quality, etc.), but also close down on the harsh recommendations of the relevant authorities or authorities.
Complying 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. Catering also passes the classification procedure, depending on the nature of the enterprise.
This includes many factors, ranging from the conditions of service and staff qualifications, to the time spent on servicing visitors (consumers) and the range of products sold. Of course, it is also necessary to ensure all conditions for preserving the life and health of consumers, to arrange access or pedestrian access to the enterprise, to illuminate the adjacent territory and to improve it. Compliance with these and many more requirements becomes the way to carry out this activity. Otherwise, the organization of a catering enterprise will certainly 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 products must be constantly taken into account. Catering products 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 manufacturing of food is the key to the success of this enterprise. The existing procedure for such actions must be strictly observed. Surely anyone will want to use only high-quality products that have all the necessary properties. In situations where a manufacturer makes and sells a low-quality product, its financial performance decreases.
Shortage of specialists
Every enterprise has its own collection of catering. Most cafes and restaurants face a huge problem that prevents them from achieving the desired results. What does it consist of? Despite the fact that there are currently many specialized educational institutions and professional courses in 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 into 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 spelled out in the menu? Calorie content! In order to register this item in the menu, we need specialists who are able to correctly compile routings. Such employees are able to calculate tables of fats, proteins, carbohydrates that make up the dishes. This is also an important criterion in the conduct of such a case.
Guidance document
A collection of recipes for catering is a guiding document. This document contains all the information that production chefs need to possess. It indicates the weight and names of the products included in the dishes, the volume and weight of the finished product (output), sets the size and procedure for applying waste standards in the heat and primary processing of products, the consumption of raw materials, the sequence of technological processes, temperature conditions for the preparation of culinary products and dishes, and much more another.
Such documents are constantly updated and maintained at the level of changes that occur in this industry. If the product contains any food additives, dyes, preservatives, then the development of their formulations must undergo a mandatory approval process with regulatory authorities. It is necessary to indicate contraindications for the use of these additives for certain human diseases.
Clear requirements
The catering recipe is compiled in a certain way, so that the weight standards of the finished product take into account losses that will occur as a result of processing or cooking. All detailed conditions for the heat treatment of vegetables are also prescribed. For some dishes, they should initially be cooked in the skin and only then separated from it, for others - first peeled and then cooked. And this is not all the instructions for the preparation and processing of products.
As mentioned earlier, in different enterprises such norms are almost the same, but there are differences. It depends precisely on what specific products are manufactured and sold by these enterprises. Of course, the direct recipe for dishes in different institutions 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 meet established standards. For non-observance of these procedures, an institution (enterprise) is fined or a different form of liability is applied.
Cooking difference
The collection of recipes for public catering includes a huge mass of various processes, product compositions, techniques for its preparation and processing. It would seem, why such a detailed summary of the rules and regulations? It is clear that any cook knows his job and has certain skills in this activity. And what about a cook who has changed his job? In the previous place, only Soviet-era dishes were prepared (for example), and in the new place, guests were offered only exquisite 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 for cooking or serving a dish, but experience comes over the years. If it is incorrect to clean or process some product, it is very easy to harm the life and health of the consumer. And this is extremely serious.
Fatal error
Catering is a rather painstaking job. It requires a 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 have been subjected to criminal liability for non-compliance, violation of generally accepted standards. Yes, of course, if a piece of tile fell off at the entrance to the institution, it’s not scary. They called the repairman, put him on the glue - and that's the end.
And what awaits the owner, in which such a situation occurred: a young man orders an expensive pizza with seafood and he comes across a particle (fragment) of shells? She got there because the cook badly processed certain seafood. And the result? Maybe the worst, the visitor will remain disabled. Why? It's very simple - a splinter can easily hurt the esophagus, as a result of which the consequences can be sad. Who will be held responsible for what happened? How exactly will it be incurred? And will it be incurred at all? These questions relate to another topic, but the fact of a colossal error is evident. And the worst thing is that the consumer could not prevent a similar situation, which the institution’s specialist allowed.
Personal choice
Yes, a similar case can happen in a private institution, but are state institutions insured against such incidents? How many cases are there about mass poisoning in kindergartens and schools? There are a lot of them! Canteens, of course, adhere to the necessary recipes for catering, so what's the matter? There may be many options. However, it is obvious that such situations should not occur. With 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 the necessary rules observed.
Many people express the opinion that it is safer to cook and eat food at home, rather than risk your health, and still pay money for it. However, do not take it so categorically. Nevertheless, for the most part, almost all public catering establishments try to approach the process with responsibility and ensure that everything is in order: a qualitative selection of the necessary personnel is carried out, only high-quality products for cooking are purchased, all sanitary standards are maintained.
Classification
In addition to the fact that there are various kinds of catering enterprises, there is also their class difference. Catering is an industry in which there is also a stratification of the "thrifty" and the "rich." The classification takes place according to many parameters, such as the level and conditions of customer service, the quality of services provided, staff qualifications, and the range of products offered.
But such division into a certain class occurs among restaurants, bars, private enterprises. As a rule, cafes are not divided into classes. What are these classes and what are their differences? The institution of the first has a harmonious and comfortable atmosphere, a certain selection of services, an assortment of specialties and drinks of simple preparation. Top-class establishments have a unique and comfortable atmosphere, original specialties and custom-made dishes, original cocktails and drinks. Luxury establishments have a refined atmosphere and an especially high level of comfort, a wide range of services, typical signature dishes and drinks that are difficult to prepare.
Going on a trip
Of course, the cost of services that have been selected by consumers and visitors also varies from the choice of one class or another. 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 of high quality, but gourmet food always stands out against such a background.
There is a huge variety of tours around the world, they are purchased at a certain cost. Again, the price of these permits may vary for different companies, from the conditions that go into the tour and many other criteria. Such tickets can also include food (a person pays for a ticket that already includes food) or does not include. In the second case, tourists decide on their own where they want to feast on. Is the travel agency responsible for the included catering services? Yes, since she is obliged to carefully study this issue.
Way to success
Food production plays a major role. As mentioned above, it is divided into several stages: preparation of the necessary documentation, the availability and equipment of the necessary areas for cooking, work with professional skills of the staff. It is customary to observe all these and many other aspects at the proper level, not only for the preservation of people's 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. It is invariable! A favorable atmosphere to give good memories not only to customers, but also to employees of this institution.