Organization of the student canteen for 100 seats

Course work

on the topic:

in the discipline “Organization of production”

Completed:

Student 3 TOP group

full-time department

Catering technologist

Alieva Alena Romanovna

Course leader:

Tuzhilkova Tatyana Alekseevna

Vologda 2011

Content

Introduction

1. Characteristics of the student canteen

2. Organization of production work

shop structure

Butcher shop

3. Operational planning of the student canteen

Hall loading schedule

Opening hours of the trading floor

Menu plan

Calculation of dishes sold per day

Determination of the total area of the workshop

Calculation of refrigeration equipment

Conclusion

Literature

Appendix

Introduction

The essence of the organization of production is to create conditions that ensure the correct conduct of the technological process of cooking.

To successfully express the production process in catering establishments, it is necessary to:

· Choose a rational structure of production;

· Production facilities should be located along the technological process in order to exclude counter flows of incoming raw materials, semi-finished products and finished products. Thus, the blank shops should be located closer to the storage facilities, but at the same time have a convenient connection with the pre-preparation shops;

· Ensure the flow of production and the sequence of implementation of technological processes;

Proper placement of equipment

Provide jobs with the necessary equipment, inventory, tools;

· Create optimal working conditions.

The development of the public catering system should be focused on consumers with an average income. The concept of public catering development is based on three directions.

The first development of new technologies, equipment and technological processes based on available scientific data, the creation of culinary products for the population of environmentally disadvantaged regions of the country; development of methods and means of monitoring safety and quality indicators of raw materials, semi-finished products and finished products.

The second direction includes the development of scientifically based methods for the rational use of food products during their processing at public catering enterprises, the creation of new low-waste and waste-free technologies; development of resource-saving technologies and equipment, as well as new technologies for obtaining products from non-traditional raw materials.

The third direction is the development and improvement of public catering technologies for various population groups. It is planned to develop technologies for food products for therapeutic, prophylactic and therapeutic purposes with additives of biologically active and other substances, products for fast food establishments, as well as long-term storage culinary products.

The purpose of my course work “Organization of the work of a student canteen for 100 seats” is to study the projected enterprise – a canteen, develop a production program for the enterprise, and organize the work of a cold shop.

The tasks set in the course work: to characterize the projected enterprise – a canteen, develop a schedule for loading the trading floor, calculate the necessary raw materials for the menu, draw up a plan for the canteen, as well as a plan for a cold shop with the arrangement of equipment, and draw up a scheme for organizing jobs.

The topic of my course work “Organization of the work of a student canteen for 100 seats” is relevant, since only with the help of public catering establishments – canteens, you can arrange food for people at work, in institutions, hospitals, schools, higher and secondary educational institutions, as well as organize special therapeutic meals. The development of public catering: provides significant savings in social labor due to a more rational use of technology, raw materials, materials; provides workers and employees with hot food during the working day, which increases their efficiency and maintains health; makes it possible to organize a balanced rational diet in children’s and educational institutions.

1. Characteristics of the student canteen

Canteens are located at institutions, secondary schools, educational institutions, in cities, towns, in rural areas. They organize vacations for consumers of both set meals and products on a free choice menu.

In canteens at manufacturing enterprises, higher and secondary specialized educational institutions, it is recommended to make vacations of breakfasts, lunches, and dinners, taking into account physiological needs and labor intensity groups.

In canteens at general education schools, it is recommended to prepare complex breakfasts, lunches and afternoon snacks for various age groups. Rations can be of the same type, but different in volume or composition. In the canteens of vocational schools, two or three meals a day can be organized, based on the daily ration norms approved by the Ministry of Education and the Ministry of Health.

Public canteens operate on a menu of free choice of dishes with a variety of them on the days of the week.

Diet canteens specialize in serving those in need of medical nutrition. They provide the population with a full daily ration of dietary food (breakfasts, lunches, dinners).

In canteens, in addition to the main types of food, products can be sold through buffets and bars.

Canteens should have sales areas for serving consumers, production, storage, administrative and other premises, the composition and area of u200bu200bwhich are determined according to current standards.

Canteens are provided with porcelain-faience and high-quality tableware, cutlery (forks, spoons, knives, etc.) in the quantities necessary for organizing customer service. For serving first and second courses in canteens at manufacturing enterprises and educational institutions, metal utensils (soup bowls; rams, etc.) can be used.

Canteens can be divided into:

for table blanks – mechanized enterprises with developed production capacities that allow for the production of culinary and flour confectionery products, semi-finished products for the preparation of products in the canteen and a number of pre-cooking enterprises;

canteens distributing – enterprises in which finished products are sold, delivered from other public catering establishments;

canteens with a complete technological cycle, in which the entire process of production and sale of finished products is carried out;

canteen pre-cooking, working on semi-finished products;

mobile canteens – enterprises equipped in special wagons, vans, buses. The food in these canteens is cooked on site, or they heat up ready-made food delivered from other catering establishments and distribute it.

The dining room is located in the building of the educational institution on the 1st floor and consists of a dining room for up to 100 seats.

The premises are specially adapted. The production facilities include:

hot shop;

meat shop;

cold shop;

vegetable shop.

The group of warehouses includes:

dry food warehouse;

room for storing vegetables;

warehouse for vegetables.

Auxiliary premises:

washing kitchen and tableware;

locker room for staff;

toilet.

The premises are interconnected, have natural and artificial lighting that meets the norm. The wall panels of the industrial premises are completely lined with glazed tiles. Halls for consumers are illuminated by natural and artificial light.

The dining room is equipped with the necessary technological equipment.

student canteen refrigeration shop

2. Organization of production work

shop structure

Hot shop:

In the hot shop, the heat treatment of products is carried out – one of the main operations of cooking. The hot shop is the central production site of public catering enterprises, since the following technological processes take place here:

broth cooking;

heat treatment of semi-finished products and products;

preparation of first, second, sweet dishes, as well as sauces, side dishes, drinks.

The hot shop of the canteen of GOU NPOPU-9 is located on the first floor. Combined lighting is used in the workshop, natural lighting is used to the maximum extent.

The hot shop has a convenient connection with the blank shops, with storage facilities and a convenient relationship with the cold shop, distribution and sales area, washing kitchen utensils.

The hot shop is equipped with thermal (EP-4 stoves, ovens, SE-0.22 frying pans, FZ-20 fryers), mechanical (universal drive 1I-II-I, slicer), weight measuring and non-mechanical equipment (production tables SP-1200, SPSM-3, stationary racks SP-125), as well as refrigeration equipment (ShK-0.56).

The broth is cooked in advance, at the end of the shift, in the evening. Stored in the refrigerator.

The working shift of chefs starts at 8:00 am and ends at 4:00 pm.

Cold shop:

The cold shop is intended for preparation, portioning, registration of cold dishes and snacks. Its production program is compiled on the basis of the range of dishes sold through the trading floor. The cold shop at the enterprise is located on the same level with the hall.

The cold shop is located next to the hot shop where the heat treatment of products necessary for the preparation of cold dishes is carried out, and the distribution, where the products are sold, but is isolated from all other rooms by a blank partition.

Since the temperature of serving cold dishes is 10-11 degrees, therefore, a refrigerating cabinet ШХ-0.56 is provided in the workshop.

In the cold shop, products are made from products that have undergone heat treatment, as well as from products without additional processing, so it is necessary to distinguish between the production of dishes from raw and boiled vegetables, from fish and meat.

Particular attention is paid to the sanitary condition of the cold shop. The products used to prepare many cold dishes are not subjected to secondary heat treatment before release, so the workshop complies with strict sanitary requirements:

products used for cooking are stored in refrigerators at a temperature not exceeding 6-8C;

dishes and utensils are marked and used for their intended purpose;

the temperature regime for storing and dispensing cold dishes is 10-14C;

The chef must ensure the cleanliness of his place.

Waste is collected in a special separate tank and taken out twice a day.

Vegetable shop:

In the canteen, the vegetable shop is located next to the vegetable pantry. Vegetable semi-finished products enter the hot and cold shops, where the production of finished products is completed.

The technological process of processing vegetables consists of sorting, washing, cleaning, post-cleaning after mechanical cleaning, washing, cutting.

In the vegetable shop, a line for processing potatoes and root crops and a line for processing fresh cabbage and other vegetables and herbs are distinguished. The equipment is placed in the course of the technological process.

Equipment for a vegetable shop is selected according to the Standards of Equipment, depending on the type and capacity of the enterprise. The main equipment is production tables, tables for peeling potatoes, washing baths, vegetable undercarriers. Workplaces are equipped with tools, inventory for performing certain operations. Head Production organizes the work of the vegetable shop.

Butcher shop

The meat shop is intended for the primary processing of meat and the preparation of semi-finished products from it.

The equipment in the workshop is installed in the form of a production line along the walls in the following sequence:

a box – a stretcher for meat;

rack for hanging meat carcasses (with tinned or chrome-plated hooks);

industrial bath; equipped with a brush-shower;

a deck with a table for cutting meat;

production tables for meat processing;

mobile baths;

meat grinder;

universal kitchen machine for meat shops;

cutlet molding machine;

production table with scales for the preparation of semi-finished products;

mobile rack;

refrigerating cabinet;

commodity scales.

Dial scales are installed on the production table for the preparation of semi-finished products.

The following stands are posted in the workshop:

sanitary requirements for food processing in canteens

meat branding samples;

primary processing of meat in the student canteen;

deciphering the marking of cans with canned meat;

technical characteristics of mechanical meat grinders, operating rules and safety precautions;

table of average waste rates in the processing of meat and yields of semi-finished products;

instructions on the rules for the operation of technological equipment installed in the workshop;

In addition, signs are hung over each type of non-mechanical equipment that determines its purpose.

If possible, the cutting of meat can be carried out directly in the food warehouse into pieces of 2-3 kg, which are delivered to the canteen in chopped form. At the same time, a rack with tinned or chrome-plated hooks for hanging meat carcasses and a deck with a table for cutting meat are removed from the meat workshop.

3. Operational planning of the student canteen

Hall loading schedule

The capacity of the pre-cooking enterprise is characterized by the number of places in the trading floor, in the procurement enterprises by the amount of processed raw materials per shift. In accordance with the type and capacity of the enterprise, technological calculations begin:

1) From determining the number of consumers on the trading floor during the working day according to the working hours of the trading floor by scheduling the loading of the trading floor and the turnover of trading places during the working day. The schedule of loading the trading floor indicates the hours of operation of the trading floor (the beginning and end of work) with a breakdown of each hour;

2) The turnover of one seat for each hour of work, which depends on the type of enterprise and the forms of service used;

3) The average percentage of loading of the trading floor for each hour of its work;

4) The number of visitors for each hour of the trading floor is calculated by the formula:

N (hour) = the person where

N (hour) – the number of visitors for each hour of the trading floor, P – the number of seats in the trading floor, C – the average percentage of loading of the trading floor for each hour of its work, n – the turnover of one place per hour, that is, the time spent by one visitor at 1st place:

n = 60min / 20min= 3 people /hour

Where:

60min – time corresponding to one hour

20 min – time spent by one visitor for eating

Opening hours of the trading floor

The trading floor is open from 800 am to 1900 pm. With a break of one hour from 1400-1500

The average percentage of loading of the trading floor, by the hours of its work:

С8-9 – 10%

С9-10 – 10%

С10-11 – 20%

С11-12- 50%

С12-13 – 60%

С13-14- 100%

С14-15 – break

С15-16 – 30%

С16-17 – 50%

С17-18 – 60%

С18-19 – 50%

In the recommendations for the course project, there is an average percentage of the loading of the trading floor and the turnover of one place, depending on the type of enterprise

We enter the calculations in the table. The average percentage of hall occupancy depends on the type of enterprise, capacity, location of the enterprise, serviced contingent and time of visiting the enterprise by visitors.

N8-9 u003d 100 * 10% * 2/100 u003d 20 people

N9-10 u003d 100 * 10% * 2/100 u003d 20 people;

N10-11 u003d 100 * 20% * 2/100 u003d 40 people;

N11-12 u003d 100 * 50% * 3/100 u003d 150 people;

N12-13 u003d 100 * 60% * 3/100 u003d 180 people;

N13-14 u003d 100 * 100% * 3/100 u003d 300 people;

N14-15 – break

N15-16 u003d 100 * 30% * 2/100 u003d 60 people;

N16-17 u003d 100 * 50% * 2/100 u003d 100 people;

N17-18 u003d 100 * 60% * 3/100 u003d 180 people;

N18-19 u003d 100 * 50% * 2/100 u003d 100 people;

Nday u003d 20 + 20 + 40 + 150 + 180 + 300 + 60 + 100 + 180 + 100 u003d 1150 people / day

N day – is determined for the whole day.

Calculations by the number of visitors; as well as the turnover of one place and the average percentage of loading of the trading floor, is summarized in the table :

Calculations of the number of people. Produced according to the formula:

N= P*X*G/ 100

P – number of seats

X – Hall load for the current period

G – wrap. Seats in the hall.

No. p / p Opening hours of the trading floor Number of landings in 1 hour Average % loading of the trading floor Number of consumers per hour Meal recalculation factor
8-9 0.02
9-10 0.02
10-11 0.03
11-12 0.1
12-13 0.16
13-14 0.3
14-15 BREAK
15-16 0.05
16-17 0.09
17-18 0.15
18-19 0.09

Total: 1150 people/day

The coefficient of conversion of dishes is found by:

K8-9=20/1150=0.02

K9-10=20/1150=0.02

K10-11=40/1150=0.03

K11-12=150/1150=0.1

K12-13=180/1150=0.16

K13-14=300/1150=0.3

K14-15 – break

K15-16=60/1150=0.05

K16-17=100/1150=0.09

K17-18=180/1150=0.15

K18-19=100/1150=0.09

The conversion factor is determined by dividing the visitors for each hour of the hall’s operation by the number of visitors that passed in a day.

Calculation of the total number of sold bakery, confectionery, hot, cold drinks.

The calculation is made according to the formula:

n = N * mdishes.

Where:

n is the number of meals produced and sold in the projected enterprise.

N – the number of visitors who passed through the trading floor during the day of its work.

m is the coefficient of consumption of dishes, drinks, bakery products, confectionery, by one visitor per day of the enterprise.

m – for each type of enterprise is different

m – is taken from Appendix No. 6 of the methodological recommendations to the course design “Coefficient of food consumption”

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