Decree
Gosstandart of Russia
dated February 21, 1994 N 35
Date of introduction 01.07.94
STATE STANDARD OF THE RUSSIAN FEDERATION
CATERING
TERMS AND DEFINITIONS
GOST R 50647-94
CATERING. TERMS AND DEFINITIONS
Foreword
1. Developed by the All-Russian Institute of Nutrition.
2. Introduced by the Technical Committee for Standardization TC 347
"Services of trade and public catering".
3. Approved and put into effect by the Decree of the State Standard
Russia dated 21.02.94 N 35.
4. Introduced for the first time.
Introduction
The terms established in the standard are located in
systematized order, reflecting the system of concepts of this
areas of knowledge.
There is one standardized term for each concept.
Unacceptable terms for use - synonyms are given in
parentheses after the standardized term and denoted
litter "Ndp".
The part of the term enclosed in parentheses can be omitted.
when using the term in standardization documents.
The presence of square brackets in a terminological entry means
that it includes two terms that have common term elements.
In the alphabetical index, these terms are listed separately with
indicating the article number.
These definitions can be changed if necessary.
introducing derivative features into them, revealing the meanings of the used
terms in them, indicating the objects included in the scope of the defined
concepts. Changes should not violate the scope and content of the concepts
defined in this standard.
In cases where the term contains all the necessary and
sufficient signs of the concept, the definition is not given, and instead of
a dash is placed on it.
Terms and definitions of general technical concepts necessary for
understanding of the text of the standard are given in Appendix A.
The standardized terms are in bold type and are
short forms, represented by the abbreviation, - light, and
synonyms - in italics.
1 area of use
This International Standard establishes terms and definitions
basic concepts in the field of catering.
The terms specified in this standard are mandatory for
application in all types of documentation and literature (according to this
scientific and technical industry), included in the scope of work on
standardization and/or using the results of these works.
This standard should be used in conjunction with GOST 16814,
GOST 17481, GOST 18447, GOST 19477, GOST 28322.
This International Standard makes reference to the following
standards:
GOST 16814-88 Bakery production. Terms and
definitions.
GOST 17481-72 Technological processes in the confectionery
industry. Terms and Definitions.
GOST 19477-74 Canned fruits and vegetables. Technological processes.
Terms and Definitions.
GOST 28322-89 Fruit and vegetable processing products. Terms and
definitions.
3. General concepts
1. PUBLIC CATERING: a set of enterprises of various
organizational - legal forms and citizens - entrepreneurs,
engaged in the production, sale and organization of consumption
culinary products.
2. CATERING ENTERPRISE: an enterprise,
intended for the production of culinary products, flour
confectionery and bakery products, their sale and (or) organization
consumption.
3. PROCESSING ENTERPRISE [WORKSHOP] (PUBLIC CATERING):
a catering establishment [workshop] intended for
centralized mechanized production of culinary
products, flour confectionery and bakery products and their supply
pre-cooking enterprises, culinary shops and enterprises
retail.
4. PRE-COOKING ENTERPRISE (PUBLIC CATERING):
catering establishment that prepares
dishes from semi-finished products and culinary products, their implementation and
organization of consumption.
5. SPECIALIZED ENTERPRISE (PUBLIC CATERING):
catering establishment of any type, producing and
selling culinary products of a homogeneous assortment with
taking into account the specifics of service and organization of consumer leisure.
6. NETWORK OF ENTERPRISES (PUBLIC CATERING); NET:
set of catering establishments.
7. NETWORK DEVELOPMENT STANDARD: an indicator expressed by the ratio
the established number of places of the network of public catering enterprises to
estimated number of consumers.
8. PROVISION OF THE POPULATION WITH THE NETWORK: an indicator expressed
the ratio of the actual number of places in the network of public enterprises
supply to the estimated number of consumers.
9. DEGREE OF NETWORK PROVISION (Ndp.<уровень обеспеченности
network>): the ratio of the actual number of places of enterprises
public catering to normalized, expressed as a percentage.
10. CATERING SERVICE: performance result
enterprises and citizens - entrepreneurs to meet
needs of the population in food and leisure activities.
11. SERVICE PROVIDER: public catering establishment and
citizen-entrepreneur, performing work on production,
sale and organization of consumption of culinary products.
12. CONSUMER OF SERVICE (public catering): citizen,
using the services of food, service, leisure.
13. SERVICE PROCESS (in catering):
set of operations performed by the contractor
direct contact with the consumer of services in the implementation
culinary products and leisure activities.
14. CUSTOMER SERVICE METHOD (catering):
way of selling catering products to consumers.
Note. There are two methods of service: service
waiter, bartender, bartender, salesperson or self service.
15. FORM OF CUSTOMER SERVICE (PUBLIC CATERING):
organizational technique, which is a type or
a combination of methods of serving consumers of products
Catering.
Note. An example of service forms would be the implementation
culinary products through vending machines or tables
self-calculation, smorgasbord, vacation kitted
lunches.
16. RATIONAL NUTRITION: nutrition of consumers, organized with
taking into account the physiological needs for nutrients and
set power mode.
17. DIET: a set of dishes recommended to the consumer and
products assembled by types of food intake in accordance with
rational nutrition requirements.
18. SET LUNCH [BREAKFAST, AFTER SNACK, DINNER]: a set of dishes
and products for eating, compiled taking into account the requirements
rational nutrition for meals at lunch [breakfast, afternoon snack,
dinner].
19. DAILY DIET: a diet that includes
Completed lunch, breakfast, afternoon tea, dinner.
20. QUALITY OF CULINARY PRODUCTS: properties of culinary
products that determine their suitability for further processing
and/or consumption, consumer health safety,
stability of the composition and consumer properties.
4. Cooking methods food products
21. FOOD PROCESSING: impact on
food products in order to give them properties that make them
suitable for further processing and/or consumption.
22. MECHANICAL COOKING (Ndp.<первичная
processing, cold processing>): culinary processing of food
products by mechanical means for the purpose of making dishes,
culinary products and semi-finished products.
23. CHEMICAL COOKING: Cooking
foodstuffs by chemical means in order to manufacture
culinary semi-finished products.
24. HEAT COOKING: Cooking
food products, which consists in heating them in order to bring them to
a given degree of culinary readiness.
25. CULINARY READINESS; READINESS: set of given
physical - chemical, structural - mechanical, organoleptic
indicators of the quality of a dish and a culinary product that determine their
suitability for eating.
26. CUTTING: mechanical cooking, consisting
in dividing food into parts of a certain size and shape
using a cutting tool or machine.
27. Shredding: cutting vegetables into small, narrow pieces or
thin, narrow stripes.
28. BREAKING: mechanical cooking,
consisting in applying breading to the surface of the semi-finished product.
Note. As a breading, use flour, rusk
crumbs, sliced wheat bread, etc.
29. WHIPPING: mechanical cooking,
consisting in intensive mixing of one or more
products in order to obtain a loose, fluffy or foamy mass.
30. PORTIONING:
31. FILLING: mechanical cooking,
consisting in filling with minced meat specially prepared
products.
32. WIPE: mechanical cooking,
consisting in grinding the product by forcing through
sieves to give a uniform consistency.
33. FRYING: mechanical cooking,
consisting in the introduction of vegetables or other products,
prescribed by the recipe, into special cuts in pieces of meat,
carcasses of poultry, game or fish.
34. LOOSENING: mechanical culinary processing of products,
consisting in the partial destruction of the structure of the connective
fabrics to speed up the heat treatment process.
35. PICKLE: chemical cooking,
which consists in keeping products in food solutions
organic acids, in order to give finished products
specific taste, aroma and texture.
36. SULFITATION OF PEELED POTATOES: chemical culinary
treatment of peeled potatoes with sulfur dioxide or solutions
salts of sulfurous acid to prevent darkening.
37. COOKING: thermal cooking of food in water
environment or atmosphere of water vapor.
38. STOPPING: cooking food in a small amount
liquid or in its own juice.
39. STEWING: stewing foods with spices and
seasoning or sauce.
Note. Before stewing, products can be fried.
40. FRYING: thermal cooking of food for the purpose
bringing to culinary readiness at a temperature that provides
the formation of a specific crust on their surface.
41. FRYING: short-term frying of products without bringing them
to culinary readiness in order to give finished products
given organoleptic properties.
42. Sautéing: frying certain types products with fat
temperature 120 degrees. C in order to extract aromatic and
coloring substances.
Note. Flour is sautéed without fat at a temperature
150 deg. C.
43. BAKING: thermal cooking of products in
chamber of thermal devices in order to bring them to the culinary
readiness and crust formation.
Note. Roasting is carried out with the addition of various
products according to the recipe.
44. BAKING VEGETABLES: Roasting coarsely chopped vegetables for
frying surface without fat.
45. HEATING DISHES [COOKINGS]: thermal cooking
processing of frozen or chilled foods [culinary products]
heating to a temperature of 80 - 90 degrees. C in the center of the product.
46. THERMOSTATIZING FOOD: maintaining the set temperature
dishes for distribution or delivery to the place of consumption.
47. COOLING OF CULINARY PRODUCTS: cooking,
which consists in lowering the temperature of culinary products in order to
bringing it to culinary readiness, storage or further
use.
48. HIGH COOLING OF COOKING PRODUCTS: fast
cooling of culinary products to low positive temperatures,
produced in special refrigeration equipment, in order to
maintaining quality and increasing its shelf life.
5. Culinary products
49. CULINARY PRODUCTS: a set of dishes, culinary
products and culinary semi-finished products.
50. CULINARY SEMI-FINISHED PRODUCTS; semi-finished product: food product or
a combination of products that have gone through one or more stages
culinary processing without bringing to readiness.
51. HIGHLY DONE CULINARY PRODUCTS:
culinary semi-finished product, from which, as a result, the minimum
necessary technological operations receive a dish or culinary
product.
52. CULINARY: food or combination
products brought to culinary readiness.
53. FLOUR CULINARY PRODUCT: a culinary product of a given
dough forms, in most cases with minced meat.
Note. Flour culinary products include, for example,
pies, kulebyaki, belyashi, donuts, pizza.
54. DISH: a food product or a combination of products and
semi-finished products brought to culinary readiness,
portioned and decorated.
55. CHILLED DISH [CULINARY]: dish [culinary
product] subjected to intensive cooling.
56. CUSTOM DISH (Ndp.<порционное блюдо>): a dish requiring
individual preparation and registration after receiving the order
from the consumer.
57. BANQUET DISH: a dish with an original design,
prepared for ceremonial receptions.
58. SIGNATURE DISH: a dish prepared on the basis of a new
recipes and technologies or a new type of raw material and reflective
the specifics of this enterprise.
59. GARNISH: part of the dish served with the main component with
aim of increasing nutritional value, variety of taste and appearance
kind.
60. SAUCE (Ndp.<подлива, подливка>): a dish component having
different consistency used in the cooking process
dishes or served to it to improve the taste and aroma.
INDEX OF TERMS
DISH 54
BANQUET DISH 57
CHILLED DISH 55
DISH TO ORDER 56
<Блюдо порционное> 56
SIGNATURE DISH 58
VARK 37
WHEATING 29
garnish 59
Readiness 25
READINESS CULINARY 25
FRY 40
BREAKFAST SET 18
BAKING 43
CULINARY PRODUCT 52
PRODUCT CULINARY FLOUR 52
CHILLED CULINARY PRODUCT 55
SERVICE PROVIDER 11
QUALITY OF CULINARY PRODUCTS 20
PICKLE 35
CUSTOMER SERVICE METHOD (FOOD SERVICE) 14
CUTTING 26
NETWORK DEVELOPMENT STANDARD 7
LUNCH PACKED 18
Roast 41
PROVISION OF THE POPULATION WITH THE NETWORK 9
<Обработка первичная> 22
PROCESSING CULINARY MECHANICAL 22
CULINARY HEAT PROCESSING 24
PROCESSING CULINARY CHEMICAL 23
FOOD PROCESSING CULINARY 21
<Обработка холодная> 22
COOLING FOOD 47
COOLING FOOD INTENSIVE 48
BANING 28
Sautéing 42
CATERING PUBLIC 1
FOOD FOOD 16
<Подлива> 60
<Подливка> 60
Roasting vegetables 44
AFTER SNACK COMPLETE 18
Semi-finished product 50
SEMI-FINISHED CULINARY 50
SEMI-FINISHED CULINARY HIGH DEGREE OF DEGREE 51
PORTIONING 30
PRE-COOKING ENTERPRISE (PUBLIC CATERING) 4
PROCESSING ENTERPRISE (PUBLIC CATERING) 3
CATERING ENTERPRISE 2
SPECIALIZED ENTERPRISE (PUBLIC CATERING) 5
CONSUMER OF SERVICE (PUBLIC CATERING) 12
ALLOW 38
CULINARY PRODUCTS 29
WIPE 32
SERVICE PROCESS (IN CATERING) 13
REHEAT MEAL 45
REHEATING COOKING PRODUCTS 45
DIET 17
DAILY DIET 19
LOOSENING 34
Network 6
NETWORK OF ENTERPRISES (PUBLIC CATERING) 6
SAUCE 60
NETWORK PROVISION 9
SULFITATION OF PEELED POTATOES 36
THERMOSTATIZATION OF FOOD 46
EXTINGUISHING 39
DINNER COMPLETE 18
<Уровень обеспеченности сетью> 9
SERVICE (PUBLIC FOOD) 10
FILLING 31
FORM OF CUSTOMER SERVICE (PUBLIC CATERING) 15
PROCESSING SHOP (PUBLIC CATERING) 3
SHREDDING 27
LARGE 33
Annex A
(informational)
GENERAL CONCEPTS USED IN PUBLIC CATERING
1. PUBLIC CATERING PLANT: production -
economic complex, consisting of procurement and pre-preparation
catering establishments with a single technological
the process of preparing products, as well as culinary shops and
support services.
2. SCHOOL COOKING FACTORY (Nrk. school basic
dining room): procurement plant for the production of culinary
products included in the diet of schoolchildren, and their supply
school canteens and buffets.
3. ON-BOARD CATERING SHOP: catering shop at
airport, intended for preparation, picking,
short-term storage and release of food on aircraft.
4. DINING ROOM: public or serving a specific
contingent of consumers catering enterprise,
producing and selling dishes in accordance with a variety of
menu days of the week.
5. DIETIC CANINE: a canteen specializing in
preparation and sale of dietary meals.
6. DINING ROOM - DISPOSAL: canteen selling ready-made
products obtained from other catering establishments.
7. RESTAURANT: a catering establishment with a wide range of
range of complex dishes, including custom-made and
branded, wine - vodka, tobacco and confectionery,
an increased level of service in combination with the organization of recreation.
8. WAGON - RESTAURANT: a restaurant in a specially equipped
carriage of a long-distance train intended for
catering for passengers on the way.
9. CAFE: catering and leisure enterprise
consumers with limited provision compared to
restaurant product range. Implements branded, custom
dishes, products, drinks.
Note. A cafe may specialize, for example, in
a certain contingent of consumers (cafe for youth, children)
and by assortment (cafe - ice cream, cafe - dairy, cafe -
confectionery).
10. ENTERPRISE - AUTOMATIC: an enterprise that carries out
sale of products of a certain range through trade
automata.
11. BAR: a catering establishment with a bar,
selling mixed, strong alcoholic, low alcohol and
soft drinks, snacks, flour confectionery and bakeries
products, purchased goods.
Note. A bar can specialize, for example, in
the range of products sold or the method of their preparation
(milk, cocktail - bar, beer, wine, grill - bar), as well as
on the specifics of customer service (video bar, variety show - bar).
12. Diner: limited food establishment
simple preparation from a certain type of raw material,
designed for quick customer service
intermediate food.
13. BUFFET: structural subdivision enterprises,
intended for the sale of flour confectionery and bakery
groceries, purchasable items, and limited food options
easy cooking.
14. SHOP [DEPARTMENT] COOKING: shop [department] in the system
public catering, selling culinary products to the population,
semi-finished products, flour confectionery and bakery products, purchased
products.
15. ENTERPRISE HALL (PUBLIC CATERING); hall (Nrk.
dining room, shopping room): a specially equipped room
public catering establishments intended for the implementation
and organization of consumption of finished culinary products.
16. HALL CAPACITY (Nrk. capacity of the enterprise): capacity
of the hall at the same time accommodate the number of
consumers, expressed in the number of places.
17. PLACE (Nrk. seat): part of the area of the hall,
equipped in accordance with regulations to serve one
consumer.
18. SEAT TURNOVER: frequency of use of seats per
a certain period of time.
19. DISTRIBUTION: specially equipped room, part of the hall
or production premises of the enterprise, intended for
picking and dispensing of finished culinary products and
confectionery products to consumers or waiters.
20. SANDWICH: a culinary product consisting of a slice of bread
with various products according to the recipe.
Note. Sandwiches are open and closed.
21. STARTER (Nk. cold dish): dish served at the beginning
food intake.
22. SOUP (Nrk. first course): a liquid dish prepared on
broths, broths, kvass, milk and fermented milk products.
23. SWEET DISH (Nrk. third course): a dish prepared
from fruit and berry raw materials, milk and products of their processing, with
adding sugar, eggs, gelling, flavoring and aromatic
substances.
24. DRINK (Nrk. the third dish in public catering):
25. KRUTON: a baked semi-finished product in the form of a curly cake made of
unsweetened dough for serving banquet snacks and dishes.
26. TARTLETE: a baked semi-finished product in the form of a basket of
unsweetened dough for serving snacks.
27. VOLOVAN: baked semi-finished product in the form of two corrugated
oval or round cakes, with a notch inside, from unleavened
puff pastry for serving banquet snacks.
28. Profiteroles: baked semi-finished product in the form of small balls
from brewed dough.
29. CROUNT: slices of bread of a given shape and size,
dried or fried in oil.
30. CUTLETS: minced meat, poultry or fish pulp
with added bread.
31. KNEL MASS: crushed, mashed and whipped pulp
meat, poultry or fish with the addition of other products according to
recipe.
32. MINCE: crushed or pureed mass of products,
previously subjected to mechanical or heat treatment.
33. BATTER: batter into which pieces of the product are dipped
before deep frying.
34. LEASON: a mixture of raw eggs, salt, milk or water in which
moisten the semi-finished product before breading.
35. MENU (Nrk. price list): list of dishes, culinary, flour
confectionery and bakery products, purchased goods offered
to the consumer in a catering establishment, indicating how
rule, masses and prices.
36. SERVING: the mass or volume of the dish intended for
single dose by one consumer.
37. RECIPE (CULINARY PRODUCTS) (Nrk. layout):
standardized list of raw materials, products and semi-finished products for
production of a set amount of culinary products.
38. WASTE FROM CULINARY PROCESSING (Nrk. waste from primary
processing): food and technical residues formed in the process
mechanical cooking.
39. LOSS DURING CULINARY PROCESSING: reduction in the mass of food
products in the food production process.
________________________________________________________________
< Термины, набранные полужирным шрифтом выделены большими буквами,
and synonyms are in triangular brackets >
GOST 30389-2013
INTERSTATE STANDARD
Catering services
CATERING ENTERPRISES
CLASSIFICATION AND GENERAL REQUIREMENTS
Public catering services Enterprises of public catering. Classification and general requirements
MKS 55.200
Introduction date 2016-01-01
Foreword
Foreword
Objectives, basic principles and general rules carrying out work on interstate standardization, GOST 1.0 "Interstate standardization system. Basic provisions" and GOST 1.2 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, updating and cancellation"
About the standard
1 DESIGNED BY OPEN joint stock company"All-Russian Research Institute of Certification" (JSC "VNIIS")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 14, 2013 N 44)
Voted to accept:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standards body |
|
Ministry of Economy of the Republic of Armenia |
||
Kazakhstan | State Standard of the Republic of Kazakhstan |
|
Kyrgyzstan | Kyrgyzstandart |
|
Moldova-Standard |
||
Rosstandart |
||
Uzbekistan | Uzstandard |
4 By order of the Federal Agency for Technical Regulation and Metrology of November 22, 2013 N 1676-st, the interstate standard GOST 30389-2013 was put into effect as a national standard Russian Federation from January 1, 2016
5 INTRODUCED FOR THE FIRST TIME
6 REVISION. March 2019
Information about the entry into force (termination) of this standard and changes to it in the territory of the above states is published in the indexes of national standards published in these states, as well as on the Internet on the websites of the relevant national standardization bodies.
In case of revision, change or cancellation of this standard, the relevant information will be published on the official website of the Interstate Council for Standardization, Metrology and Certification in the "Interstate Standards" catalog
1 area of use
This International Standard specifies General requirements and classification of enterprises (objects) of public catering of various types.
This standard applies to public catering enterprises (objects) of legal entities and individual entrepreneurs.
2 Normative references
This standard uses normative references to the following interstate standards:
GOST 30494 Residential and public buildings. Indoor microclimate parameters
GOST 31984 Catering services. General requirements
GOST 31985 Catering services. Terms and Definitions
Note - When using this standard, it is advisable to check the validity of reference standards and classifiers on the official website of the Interstate Council for Standardization, Metrology and Certification (www.easc.by) or according to the indexes of national standards published in the states indicated in the preface, or on official websites of the respective national standards bodies. If an undated reference is given to a document, then the current document, mutatis mutandis, should be used. If the referenced document is replaced by a dated reference, then the indicated version of this document should be used. If, after the adoption of this International Standard, the referenced document to which a dated reference is made is amended to affect the provision to which the reference is made, that provision shall apply without regard to this change. If the document is canceled without replacement, then the provision in which the link to it is given applies in the part that does not affect this link.
3 Terms and definitions
This standard uses the terms and definitions according to GOST 31985, as well as the following terms with the corresponding definitions:
3.1 enterprise (object) of public catering (enterprise (object) of food): Property complex used legal entity or individual entrepreneur for the provision of catering services, incl. production of public catering products, creating conditions for the consumption and sale of public catering products and purchased goods both at the place of manufacture and outside it on orders, as well as for the provision of a variety of additional services.
3.2 restaurant: A catering enterprise (object) that provides the consumer with services for organizing meals and leisure or without leisure, with a wide range of complex dishes, including specialties and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, purchased goods.
3.3 Cafe: A catering enterprise (object) that provides the consumer with services for organizing meals and leisure or without leisure, with the provision of a limited range of products and services compared to a restaurant, selling specialties, confectionery and bakery products, alcoholic and non-alcoholic drinks, purchased goods.
3.4 bar: A catering enterprise (object) equipped with a bar and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and soft drinks, dishes, cold and hot snacks in a limited assortment, purchased goods.
3.5 :
A catering enterprise (object) that sells a narrow range of dishes, products, drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures minimal time spent on serving consumers.
3.6 buffet: A public catering enterprise (object) that sells a limited range of public catering products from semi-finished products of a high degree of readiness, including cold and hot dishes, snacks, flour culinary, bakery and confectionery products, alcoholic and non-alcoholic drinks, and purchased goods with consumption on the spot.
3.7 cafeteria: A public catering enterprise (object) equipped with a buffet or bar counter that sells hot drinks, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, bakery and confectionery products, hot dishes of simple production and purchased goods.
3.8 canteen: A public catering enterprise (object) that prepares and sells various dishes and culinary products with the consumption on the spot in accordance with the menu, which differs by day of the week.
3.9 diner: A catering enterprise (object) with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with the possible sale of alcoholic beverages, purchased goods.
3.10 culinary shop (department): Shop (department) for the sale of public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.
3.11 type of catering establishment (object): Type of enterprise (object) with characteristic service conditions, range of catering products sold and technical equipment.
3.12 blank shop (object): A public catering enterprise (object) that manufactures culinary products, bakery and confectionery products and supplies them to pre-cooking facilities, shops (departments) of culinary, retail trading network and other organizations, as well as for delivery to consumers on their orders"
4 Classification of enterprises (objects) of public catering
4.1 Public catering enterprises (objects) are divided according to the nature of activity, types and mobility (see Table 1)
Table 1 - Classification of enterprises (objects) of public catering
Sign of classification of enterprises (objects) of public catering | Classification groups |
By nature of activity* | Enterprises (objects) that organize the production of public catering products with the possibility of delivery to consumers: procurement factories, workshops for the production of semi-finished products and culinary products, specialized culinary workshops, in-flight catering enterprises (shops), etc. Enterprises (facilities) organizing the production, sale of public catering products and serving consumers with consumption on the spot and takeaway (export) with the possibility of delivery: restaurants, cafes, bars, canteens, fast food enterprises (facilities), snack bars, cafeterias, buffets. Enterprises (objects) organizing the sale of catering products with possible consumption on the spot: shops (departments) |
Restaurant, cafe, bar, canteen, fast food restaurant, buffet, cafeteria, culinary shop (department) |
|
Mobility | Stationary mobile |
On the organization of production of public catering products | Enterprises (objects) operating on raw materials (with full technological cycle), semi-finished products (pre-cooking), combined |
By service level | Enterprises (objects) of class (category) luxury, highest, first |
By location | Public and closed type, serving a certain contingent of consumers |
By operating time | Permanent, seasonal (summer) |
* Public catering establishments (objects) of any type can provide catering services (including catering). |
|
4.2 The main classification features of restaurants, cafes, bars, canteens are given in Table A.1 of Appendix A.
4.3 The main classification features of fast food establishments, eateries, cafeterias, buffets, culinary shops are given in Table A.2 of Appendix A.
5 General requirements for catering establishments (objects)
5.1 Public catering establishments (objects) can be located:
- in residential buildings;
- public buildings, including stand-alone and hotel buildings and other accommodation facilities, railway stations, shopping, shopping and entertainment, complex entertainment centers, cultural, entertainment and sports facilities, educational, scientific and medical organizations, company offices;
- on the territory of industrial facilities, military units, correctional institutions, sanatorium-resort and health-improving institutions;
- on transport.
5.2 Public catering establishments (objects) can be permanent and seasonal (summer, etc.).
5.3 At enterprises (objects) of public catering of various types, the safety of life and health of consumers, the safety of their property and the requirements of regulatory legal acts, regulatory legal and normative documents operating in the territory of the state that adopted the standard.
5.4 Public catering enterprises (objects) of any type should have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs.
The territory adjacent to the enterprise (object) must be landscaped and lit at night.
On the territory adjacent to the restaurant, parking should be equipped, including for the disabled (at least three parking spaces).
5.5 Architectural and planning solutions and structural elements of buildings of public catering enterprises (objects) and the technical equipment used must comply with the regulatory documents in force in the territory of the state that adopted the standard.
5.6 Public catering establishments (objects) should be provided with emergency exits, stairs, instructions on what to do in an emergency, as well as clearly visible information signs that provide consumers with free orientation in both normal and emergency situations.
5.7 Stationary enterprises (objects) of public catering of all types must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494.
5.8 When placing public catering enterprises (objects) in residential buildings, their premises must comply with the requirements of building regulations for noise, vibration and comply with sound insulation requirements in accordance with GOST 30494. Public catering establishments occupying part of a residential building must be equipped with separate entrances (exits).
5.9 Public catering enterprises (objects) of all types are obliged to bring to the attention of consumers in a clear and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their right choice, including: company name (name) of your organization, its location (address), type of enterprise and mode of operation, placing the specified information on a sign and / or in other places convenient for consumers to familiarize themselves in accordance with the regulatory legal documents in force in the territory of the state that adopted the standard.
5.10 At the enterprises (objects) of public catering under construction and reconstructed to serve the disabled and other low-mobility groups of the population, inclined ramps should be provided at entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms in accordance with international recommendations and regulations in force in the territory of the state that adopted the standard.
5.11 At catering establishments (objects), in accordance with the specifics of the serviced contingent, special service zones may be provided, for example, dietary, medical and preventive, baby food and etc.
5.12 Placement and layout industrial premises and equipment in these premises must ensure the sequence (flow) of technological processes of manufacture (production) and sale of products and comply with the requirements of regulatory documents in force in the territory of the state that adopted the standard.
5.13 Public catering establishments (objects) located above the 3rd floor of public buildings, including hotels and other accommodation facilities, must be equipped with freight elevators.
5.14 Public catering enterprises (objects) are equipped with furniture (tables, chairs, armchairs, bar and buffet counters), tableware and cutlery, table linen, decor items that correspond to the interior of the premises and the thematic focus of the enterprise.
Public catering establishments (objects) must ensure the style unity of the interior of the hall, furniture and serving, or reflect the specialization of the enterprise.
Catering establishments (objects) must have a menu of various designs in the state language and a wine list (and / or tea, coffee, dessert cards), according to the design of the corresponding specialization. The menu is designed in a typographical or computer way. It is allowed to use alternative menu formats (slates, stands, light boards, touch monitors and displays, etc.). In buffets, cafeterias, culinary shops draw up price lists and price tags for sold food products.
Note - The menu can be designed as a general menu and / or separate menus: lunch menu, brunch menu, dessert menu, salad bar menu, children's menu, vegetarian, seasonal and others.
5.15 Public catering enterprises (objects), depending on the type of enterprise, must have an assortment list of catering products, drinks, related products for inclusion in the menu, price lists, maps presented in Table 2.
Table 2 - Assortment list of catering products, drinks and related products
Name of the enterprise (object) of public catering | Assortment list of catering products, drinks, related products |
Restaurant | Original, gourmet, bespoke and signature dishes, desserts and drinks own production, dishes of national (ethnic) cuisines, taking into account the concept and specialization of the enterprise. Wide selection of alcoholic and soft drinks. |
Dishes, desserts and drinks of our own production, including branded, national, from industrial semi-finished products, taking into account the specialization of the enterprise. A wide selection of alcoholic and non-alcoholic drinks. Related products: tobacco products, branded souvenirs, printed materials |
|
Mixed drinks, homemade cocktails, appetizers, desserts, incl. branded, hot dishes, from industrial semi-finished products, taking into account the specialization of the enterprise. A wide selection of alcoholic and non-alcoholic drinks (for non-specialized bars). Related products: tobacco products, branded souvenirs, printed materials |
|
Canteen | Diverse assortment of dishes and products, purchased foodstuffs by days of the week, taking into account the specifics of the served contingents of consumers and food rations. Free choice of meals or complete rations |
Fast Service Enterprise | A narrow range of dishes and culinary products of simple manufacture from various semi-finished products of a high degree of readiness and industrial production and (or) from semi-finished products of a high degree of readiness of a certain type (meat, fish, poultry, etc.). Selection of soft drinks |
diner | A limited range of dishes, products, simple production, from raw materials and semi-finished products and (or) from a certain type of raw materials and semi-finished products, incl. industrial semi-finished products. Selection of non-alcoholic and alcoholic drinks |
Cafeteria | A limited range of mainly cold dishes of simple preparation from semi-finished products of a high degree of readiness, incl. industrial production, hot and cold drinks |
A limited range of dishes, products, drinks of simple manufacture, from semi-finished products and finished products industrial production. Purchased goods and drinks |
|
Shop (culinary department) | A diverse range of products (culinary products, semi-finished products, flour and confectionery products), taking into account the location and the contingents served. Purchased goods and drinks |
5.16 The enterprise (object) of public catering independently determines the list of services provided in the field of public catering. To additional services include:
- services for organizing and conducting catering, incl. for the delivery of products on consumer orders and field service;
- organization of musical and entertainment (animation) services;
- banquet service, incl. special events;
- information and consulting (consulting) services;
- calling a taxi by order (request) of consumers;
- Parking or guarded car parking on the territory of the enterprise (facility).
5.17 An enterprise (object) of public catering may establish rules of conduct for consumers that do not contradict regulatory legal acts and regulatory legal documents operating in the territory of the state that adopted the standard (restriction of smoking, prohibition of consumers in outerwear, etc.).
5.18 The minimum general requirements for catering establishments (objects) of various types are given in Table B.1 of Appendix B.
Appendix A (recommended). Classification signs of public catering enterprises (objects) by type
Table A.1 - Classification signs of restaurants, cafes, bars, canteens
Signs of classification of enterprises (objects) of various types | Classification groups |
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Restaurant | Canteen |
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non-specialist specialized: vegetarian restaurant gastronomic restaurant diet restaurant, etc. restaurant of national (ethnic) cuisine fusion restaurant European cuisine restaurant | non-specialist specialized: ice cream parlor cafe-confectionery bakery cafe dairy cafe cafe-pizzeria cafe-barbecue coffee shop-tavern cafe-tea and others | non-specialist specialized: beer (pub-bar) coffee dessert lactic cocktail bar grill bar sandwich and salad bar and others | Canteens selling dishes, products and drinks of mass demand; canteens vegetarian; Diet canteens, including catering units of health and medical institutions |
|
Interests of consumers, location | Club restaurant (restaurant-salon); sports restaurant; restaurant-night club; restaurant at the hotel and other accommodation facilities for room service (room-service); dining car and others | Youth cafe; cafe-club; Internet cafe; art cafe; cafe-zucchini; cafe-karaoke and others | Video bar; variety bar; disco bar; dance; bar (Dance Hall); karaoke bar; Lobby bar; sports bar bar-night club; pool bar; coupe bar and others | Public dining room; canteen serving a specific contingent of consumers: school, student, corporate, service, office, work / on industrial enterprises and others |
Methods and forms of service | Restaurant: fully self-catering catering restaurant; open kitchen restaurants | with full service by waiters; with partial waiter service; with partial self-service; fully self-catering | with bartender service; with bartender and waiter service | Canteens: with full self-service; with partial self-service |
The classification features of public catering enterprises (objects) that exist in practice are given. At the same time, new types of enterprises (objects) are not excluded. The lobby bar can function in the building of hotels, business centers and fitness centers. Full service by waiters is carried out on a menu card with a free choice of dishes, on a reduced menu with a free choice of dishes or on a complex (fixed) menu, when holding a banquet (reception) at the table, a tea banquet. Partial service by waiters is carried out during a banquet at the table, a banquet buffet; cocktail banquet. Partial service by waiters is carried out when organizing express service during mass events (congresses, conferences, symposiums). Partial service by waiters is carried out when organizing service of the "buffet (buffet)" type, including "Brunch", "Linner" in restaurants and cafes. Full self-service is organized on the principle of "free flow of consumers" - in a fast food restaurant, a cafe Full self-service is organized in the form of a "coffee break" (coffee break) during congresses, conferences, symposiums, incl. in restaurants, cafes at hotels, business centers. Full self-service is organized in the form of a "buffet (buffet)" in restaurants and cafes at hotels. |
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Table A.2 - Classification signs of fast food enterprises (objects), snack bars, cafeterias, buffets, culinary shops
Signs of classification of enterprises of various types | Classification groups |
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Fast Service Enterprise | diner | Cafeteria | Cooking shop |
||
Assortment of products sold (specialization) | non-specialist special- hamburger, pizzerias, dumplings, pancakes, patties, donuts, kebabs, chebureks, etc.; | non-specialist Specialist wine, glass, beer | non-specialist | non-specialist | non-specialist special- |
Maintenance Methods | Service by a PBO employee at distribution lines, racks and stations. Performing individual technological operations in full view of consumers | Partially self-catering | Service by a bartender or seller. Consumption of catering products is carried out, as a rule, while standing | Barmaid Service | Seller service. The grocery store can organize a cafeteria, ordering departments and take-away meals |
Quick service establishments can add the words "express" or "bistro" to their name. |
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Appendix B (recommended). Minimum requirements for catering establishments (objects) of various types
Table B.1 - Minimum Requirements to enterprises (objects) of public catering of various types
Requirements | Restaurant | Canteen | Fast Service Enterprise | Cafeteria | Cooking shop |
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building requirements |
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Signboard | ||||||||
Guest entrance separate from staff entrance | ||||||||
Requirements for premises for consumers |
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Entrance area: vestibule, hall, entrance hall | ||||||||
Wardrobe | ||||||||
Hangers in the hall or lobby (hall) | ||||||||
Hall (service hall) | ||||||||
Room (zone) for children's games | ||||||||
Toilet rooms | ||||||||
Requirements for technical equipment and equipment |
||||||||
Emergency lighting and power supply: | ||||||||
Emergency lighting (stationary generator or batteries and lights) | ||||||||
Natural and artificial lighting | ||||||||
Water supply | ||||||||
hotter | ||||||||
Cold | ||||||||
Sewerage | ||||||||
Heating providing the air temperature in public premises 19-23°С | ||||||||
Air conditioning system with automatic maintenance of optimal temperature and humidity parameters | ||||||||
Ventilation system providing acceptable temperature and humidity parameters | ||||||||
Internet Services | ||||||||
Provision of television | ||||||||
Security alarm | ||||||||
Soundproofing, providing a noise level in public catering establishments located in residential buildings of less than 35 dB | ||||||||
Requirements for public sanitary facilities |
||||||||
Toilet equipment: toilet cubicles, washbasin with mirror, electric socket, toilet paper, soap or liquid soap dispenser, paper towels or electric towel, coat hooks, waste basket | ||||||||
For fast food restaurants. When organizing the work of the object as one of the halls of the complex catering facility, the premises may be shared. Quick service establishments may have their own hall or area as part of the food court (restaurant patio). The grocery store has a trading floor. For restaurants and cafes that organize family dinners and Sunday brunches For public catering facilities located at educational and production organizations, in in public places(hotels, railway stations, cinemas, theaters, stadiums and other sports and entertainment complexes, recreation centers and complexes), availability is not required; The dining room may have its own toilet or a shared toilet with organizations (enterprises) in which the dining room is located. With the exception of mobile PBO; PBO on the territory shopping centers etc. (as part of the food court) - a common toilet for shopping centers. For a cafeteria and a buffet, there may be a common toilet with organizations (enterprises) in which catering establishments are located. For stationary enterprises (objects) of public catering. With the exception of non-stationary (mobile) catering enterprises (objects) For video bars, variety bars, disco bars, cinema bars, dance bars, club bars, lobby bars. For sports bars, specialty bars In Internet cafes, it is obligatory, in restaurants, bars - at the request of the service provider. For sports bars. Note - The "+" sign means that the requirement must be met. The "-" sign means that the requirement is optional. |
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UDC 6.024.3.001.33:006.354 | MKS 55.200 |
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Keywords: public catering enterprise, classification of enterprises, types of enterprises, restaurant, cafe, bar, canteen, buffet, fast food enterprise, cafeteria, culinary shop, general requirements for enterprises |
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Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
Moscow: Standartinform, 2019
Industry Composition
The catering industry includes:
This also includes specialized catering enterprises of various types that develop and sell culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure. Among them are restaurants, cafes, cafeterias, canteens, pubs, dumplings, snack bars, patties, puffs, etc.
Private cafe.
Arranged in a room that was not originally adapted for eating; fenced off with bars typical of the post-Soviet period
Catering establishments
Catering company- the general name of the organization that provides catering services through: the production of culinary products, its sale and catering for various groups of the population.
Integrated catering enterprises simultaneously carry out the functions of several specialized catering enterprises, for example: a restaurant, a cafe, a snack bar and a cookery store.
Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only persons working there (the so-called closed network). In the public network stand out, in addition to individual enterprises different owners, single-managed groups of technologically interconnected catering enterprises and related enterprises. These sub-networks - if there is a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded ("Russian Bistro", "McDonald's") or functional ("Network of school canteens") names.
AT economic analysis and when designing catering establishments, they are characterized by such indicators as capacity (number of seats in the dining room), productivity (number of dishes produced per shift)
Catering in the USSR
In 1923, in Moscow, on the basis of the Central Commission for Combating the Consequences of the Famine under the All-Russian Central Executive Committee (“Posledgol”) and with the support of the Centrosoyuz, the All-Union Central Council of Trade Unions, the Narkomprod, the People's Commissariat of Health and a number of other people's commissariats, the share partnership "Narpit" was organized - public nutrition, which was subsequently transformed in "Vsenarpit" - All-Union Society of National Nutrition. State organization nutrition bore this name until 1930. Branches of Narpit existed throughout Russia.
In the USSR, the planned organization of public catering began during the years of the first five-year plan, in the era of industrialization. For this, they were designed and built in largest cities gigantic kitchen factories (in Minsk, for example, 400 people worked), and smaller ones - catering shops, a classic type of procurement organization of catering. Their main products - ready meals for delivery to factory canteens and ready-to-cook products for delivery to culinary stores - have contributed to significant time savings in the household. Speaking in terms of that era, the development of factories, workshops and public catering establishments “contributed to the restructuring of the life of working people on socialist lines and the liberation of the population, especially women, from home cooking. It gave women the opportunity to actively participate in the social and cultural life of society. Public catering at enterprises and especially at schools (the pre-revolutionary school did not know hot lunches) made it possible to provide good nutrition during the working day and study, and to create a normal regimen for health.
see also
Notes
Literature
- Interstate standard of public catering in Russia. GOST 30389-95 / GOST R 50762-95 changed to GOST R 50762-2007
Links
| Organization of meals | |
|---|---|
| Subsequence | brunch Breakfast Continental breakfast Lunch Dinner afternoon tea Dinner Yamcha |
| The form | Banquet Coffee break Feast buffet |
| culture | Drinking songs Chinese tea culture Japanese tea ceremony |
| Serving | English Russian french Kuvert Buffet |
| Services | In-flight catering Catering Catering Forms of food in the hotel |
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Catering (O.P.) : a set of enterprises of various organizational and legal forms and citizens - entrepreneurs involved in the production, sale and organization of consumption of culinary products. Catering company : an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption. Procurement enterprise [workshop] (O.P.) : a public catering enterprise [workshop] designed for centralized mechanized production of culinary products, flour confectionery and bakery products and supplying pre-cooking enterprises, culinary shops and retailers with them. Preparatory enterprise (O.P.): a public catering enterprise engaged in the preparation of dishes from semi-finished products and culinary products, their sale and organization of consumption.
Specialized Enterprise (O.P.): a public catering enterprise of any type that produces and sells culinary products of a homogeneous assortment, taking into account the specifics of servicing and organizing consumer leisure.
Raw material : raw products intended for further processing.
Culinary products: a set of dishes, culinary products and culinary semi-finished products. Culinary semi-finished product ; semi-finished product: a food product or a combination of products that has gone through one or more stages of cooking without bringing to readiness. Culinary readiness : a set of given physico-chemical, structural-mechanical, organoleptic indicators of the quality of a dish and a culinary product that determine their suitability for eating. Flour culinary product: a culinary product of a given shape made of dough, in most cases with minced meat (patties, kulebyaki, belyashi, donuts, pizza). Pastry: a given form, from dough with high soda - m sugar and fat. Dish: a food product or a combination of products and semi-finished products, brought to culinary readiness, portioned and decorated. Custom dish : a dish that requires individual preparation and decoration after receiving an order from the consumer. banquet dish : a dish with an original design, prepared for ceremonial receptions. Specialty of the house : a dish prepared on the basis of a new recipe and technology or a new type of raw material and reflecting the specifics of a given enterprise. A portion : the mass or volume of a dish intended for a single intake by one consumer. Menu : a list of dishes, culinary, flour confectionery and bakery products, purchased goods offered to the consumer in a public catering establishment, indicating, as a rule, weight and price. Waste from cooking : food and technical residues formed in the process of mechanical culinary processing. Losses during cooking : reduction in the mass of food products in the production of culinary products. Recipe: a standardized list of raw materials, products and semi-finished products for the production of a specified amount of culinary products. cruton : a baked semi-finished product in the form of a figured cake made of unsweetened dough for serving banquet snacks and dishes. Tartlet : a baked semi-finished product in the form of a basket of unsweetened dough for serving snacks. Volauvent : baked semi-finished product in the form of two oval or round corrugated cakes, with a recess inside, from unleavened puff pastry for serving banquet snacks. Profiteroles : baked semi-finished product in the form of small balls of choux pastry.
Toast: slices of bread of a given shape and size, dried or fried in oil. Cutlet mass : minced pulp of meat, poultry or fish with the addition of bread. Knell mass : chopped, mashed and whipped meat, poultry or fish pulp with the addition of other products according to the recipe. Ground meat : crushed or mashed mass of products subjected to preliminary mechanical or heat treatment. Batter: batter into which pieces of product are dipped before deep-frying. Liezon : a mixture of raw eggs, salt, milk or water, in which the semi-finished product is moistened before breading.