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Organizational and legal forms of enterprisescatering, their characteristics

The public catering enterprise is intended for the production of culinary products, flour confectionery and bakery products, their sale and organization of consumption (GOST R 50647-94 "Public catering. Terms and definitions").

Catering enterprises can have different organizational and legal forms. In public catering, entrepreneurial activity can be carried out without the use of hired labor and is registered as individual labor activity. Entrepreneurial activities carried out with the involvement of hired labor are registered as an enterprise. An enterprise is an independent economic entity created for the production of products, performance of work and provision of services in order to meet social needs and make a profit. The enterprise independently carries out its activities, disposes of the products, received profit after taxes. In accordance with the legislation, enterprises of private, state, municipal property can be created. Enterprises also operate in public catering different types property. Municipal enterprises

events are organized by local governments; the property of municipal enterprises is formed at the expense of the corresponding local budget and is owned by the district, city.

In public catering, there are many individual private enterprises that appeared as a result of the privatization of state and municipal enterprises.

Private enterprises can have various forms of organization: full partnership (such an enterprise is not a legal entity); mixed partnership; limited liability company; closed joint stock company; open joint stock company. Joint ventures (JVs) are also being organized. Foreign firms invest in Russian enterprises, help in organizing their work; such enterprises, as a rule, specialize in foreign cuisine.

Society- Association of participants who have agreed to organize a joint business.

Individual (family) private enterprise belongs to a citizen on the basis of ownership or to members of his family on the basis of common shared ownership.

Full partnership is an association of several citizens or legal entities for joint economic activity on the basis of an agreement between them. The property of a full partnership is formed at the expense of participants' contributions, income received and belongs to its participants on the basis of common shared ownership. A general partnership is not a legal entity.

Mixed partnership includes full members and members of contributors and is a legal entity.

Limited liability company created by legal entities and civilians by combining their contributions for the implementation of economic activities. The authorized capital is formed only from the contributions of the founder. It is a legal entity.

Closed joint stock company created for general business activities. The foundation is created only by the founders. The authorized fund is divided into a certain number of shares.

Open joint stock company forms property through the free sale of shares and income received.

State and municipal enterprises can be transformed into joint stock companies of one type or another.

General concepts of constituent documents and registration of enterprises

Since a society is an association of participants agreeing to organize a joint business, the joint venture agreement must be documented and the obligations and rights of each of the partners must be clearly fixed. The constituent documents of the company are the articles of association and articles of association.

Memorandum of association determines the purpose of the company: what constitutes the statutory fund, its size, conditions for the entry of each of the participants into the case, the rights and obligations of each partner; the size of their property participation; the procedure for distribution of profits; due to what the reserve fund is created; what is the supreme governing body of the company, etc.

The second constituent document of the company is charter. If the purpose of the memorandum of association is to clearly define the relationship between the founders of the company, then the purpose of the charter is to determine the procedure for the internal organization and functioning of the company as a legal entity. The charter specifies in more detail the rights of the company to carry out its activities on its own leased base; the subject and objectives of the activity are described in detail; the procedure for the formation of the authorized capital and working capital; forms of remuneration, etc. Many provisions of the agreement and the charter coincide, for example, the question of the distribution of profits.

The statutory fund is formed to ensure the activities of the company. This is a kind of initial capital required to start a business. The presence of the authorized fund allows to a certain extent to guarantee the interests of the partners of the company.

Procedure for the establishment and registration of a company

The constituent documents must include information about the type of the company, the subjects and purposes of its activities, the composition of the participants, the firm name and location, the size of the authorized capital of the company, the procedure for distribution of profits and compensation for losses, including a list of issues on which unanimity or a majority of votes is required; the size of the shares of each of the participants, the timing and procedure for making contributions. In the absence of this information, the constituent documents are invalid. The company acquires the rights of a legal entity from the moment of its registration. The following documents are provided for registration:

application for registration of a company;

notarized copies of constituent documents.

State registration is carried out by district and city administrative bodies at the location of the company.

State registration must be carried out no later than 30 days from the date of submission of the application with the attachment of the necessary documents.

The decision to refuse registration may be made on grounds of violation of the established procedure for creating a company, as well as non-compliance of constituent documents with legal requirements. After registration, the company can open current and other bank accounts and acquire the rights of a legal entity.

Features of production and tradeactivities of publicnutrition

Catering establishments have a number of features. If the majority of enterprises in other industries are limited to performing only one or two functions, for example, food processing enterprises perform the production function, trade enterprises - the sale of products, then catering enterprises perform three interrelated functions:

production of culinary products;

the sale of culinary products;

organization of its consumption.

Products manufactured by public catering enterprises have a limited sales time. So, in mass production, hot dishes are prepared for 2-3 hours of sale, and cold ones - for 1 hour. This requires the release of products in batches, as they are consumed.

The range of products manufactured by public catering enterprises is very diverse; different types of raw materials are used for its preparation. The variety of manufactured products makes it possible to more fully satisfy the demand of consumers,

however, it complicates the organization of production: many types of raw materials require special storage conditions, different premises for mechanical culinary processing.

The variety of products depends on the nature of the demand and the characteristics of the serviced contingent, its professional, age, national composition, working conditions, study and other factors.

The mode of operation of public catering enterprises depends on the mode of operation of the contingents of consumers of industrial enterprises, institutions, and educational institutions they serve. This requires enterprises to work especially intensively during the hours of the greatest flow of consumers - during lunch breaks, changes.

The demand for catering products is subject to significant changes in the seasons, days of the week, and even hours of the day. In summer, the demand for vegetable dishes, soft drinks, cold soups increases. From the point of view of marketing, each company must analyze and study the sales market, the range of products and methods of service depend on this.

Catering enterprises provide, in addition to catering services, many others, for example, the organization and maintenance of celebrations, family dinners, leisure services, tableware rental, etc.

The specified features of the work of public catering establishments are taken into account in the rational placement of the network of enterprises, the choice of their types, the determination of the operating mode and the preparation of the menu.

Classification of enterprisesCatering

Public catering enterprises are classified depending on the nature of production, the range of products, volume and types of services provided.

By the nature of production, public catering enterprises are subdivided into procurement, pre-preparation and enterprises with a full production cycle.

Into the group blank includes enterprises that manufacture semi-finished products and finished products for supplying them to other enterprises: blank factories, semi-finished products factories, specialized blank shops, specialized culinary and confectionery shops.

TO preproduction include enterprises that manufacture products from semi-finished products obtained from procurement public catering enterprises and food industry enterprises. These include canteens, preparatory canteens, canteens, dining cars, etc.

Enterprises with a full production cycle process raw materials, produce semi-finished products and finished products, and then sell them themselves. Such enterprises include large public catering enterprises - food factories, restaurants, as well as all enterprises operating on raw materials.

By assortment of products catering establishments are divided into universal and specialized. Universal enterprises produce a variety of dishes from many types of raw materials. Specialized enterprises carry out the production and sale of products from a certain type of raw material - cafe-dairy, cafe-confectionery; fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, diet canteens. Highly specialized enterprises produce a narrow range of products - barbecue, dumplings, dumplings, cheburek, etc.

Depending on the set of individual features characterizing the quality and volume of services provided, the level and quality of service, catering establishments of a certain type are divided into classes. These are restaurants and bars: luxury, superior and first. Classes in accordance with GOST R 50762-95 “Public catering. Classification of enterprises "must differ in the following characteristics:

Lux - sophistication of the interior, high level of comfort, a wide range of services, an assortment of original, exquisite customized and branded dishes, products for restaurants, a wide range of customized and branded drinks, cocktails for bars;

the highest - the originality of the interior, the comfort of services at the proper level, a varied assortment of original, exquisite custom-made and branded dishes and products for restaurants, a wide selection of custom-made and branded drinks and cocktails for bars;

the first one is harmony, comfort and choice of services, a varied assortment of custom-made and branded dishes and products and beverages of complex preparation - for restaurants, a set of drinks, easy-to-cook cocktails, including custom and branded ones - for bars.

Depending on the operating time catering establishments can be permanent and seasonal. Seasonal the enterprises do not operate all year round, but in the spring and summer period. A large number of such enterprises are opened in recreation areas. Stationary enterprises work all year round regardless of the season, but in the spring and summer period they can increase the number of outdoor seats.

Depending on the places of operation catering establishments can be stationary and mobile - restaurant cars, auto-table cars, auto cafes, etc.

Depending on the served contingent catering establishments are subdivided into public catering establishments serving all comers who have visited them, and catering establishments at industrial enterprises, institutions and educational institutions (workers, school, student, children's, etc.).

Tunenterprise, its definition. The maintypes of catering establishmentsaccording to GOST R 50762-95 "Publicnutrition. Classification of enterprises ".Catering services, requirementsto them

Type of catering enterprise - a type of enterprise with characteristic features of culinary products and the range of services provided to consumers. According to GOST R 50762-95 “Public catering. Classification of enterprises ”the main types of public catering enterprises are restaurants, bars, canteens, cafes, snack bars. Catering establishments are classified by stages of production, therefore, there are such types of procurement enterprises as a procurement factory, a semi-finished product plant, a culinary factory; in terms of the large volume of culinary products, such types of catering establishments stand out as kitchen factories and food factories. To expand the services provided in public catering, buffets, take-out businesses, and food shops are being organized.

Services provided to consumers in public catering establishments different types and classes are defined as:

catering services;

services for the manufacture of culinary products and confectionery products;

services for the organization of consumption and maintenance;

services for the sale of culinary products;

leisure services;

Information and consulting services, etc. The relationship between consumers and performers in the field

provision of public catering services were approved by the RF Government Decree “Rules for the provision of public catering services” dated November 24, 1996 No. 132-F3, which was developed in accordance with the Laws of the Russian Federation “On protection of consumer rights”, “On certification of products and services”.

Catering services are determined by the contractor (catering company) in accordance with its type (and for restaurants and bars by their class) and are confirmed by the certification body in accordance with the state standard. Public catering enterprises selling alcoholic and tobacco products are required to have a license for this type of activity.

In the event of a temporary suspension of the provision of services (for carrying out planned sanitary days, repairs and in other cases), the enterprise is obliged to provide the consumer with information on the date and timing of the suspension of its activities in a timely manner and notify local authorities.

Public catering enterprises are obliged to comply with the mandatory requirements for the quality of services, their safety for life, human health, the environment and property, established in state standards, sanitary, fire-prevention rules, technological documents and other regulatory acts.

Catering services, regardless of the type of enterprise, must:

correspond to the intended purpose;

be provided accurately and in a timely manner;

be safe and environmentally friendly;

ergonomic and comfortable;

aesthetic;

meet the culture of service;

are socially addressed;

be informative.

Characteristics of procurement enterprises, definition, types, features of activity

Blank factory- a large mechanized enterprise designed for the production of semi-finished products, culinary, confectionery products and supplying them to other public catering and retail enterprises. The capacity of the blank factory-kitchen is calculated in tons of processed raw materials per day. The procurement factory operates high-performance equipment, including mechanized lines for the processing of meat, fish, vegetables; powerful refrigeration equipment; for defrosting meat and poultry - defrosters. The procurement factory has a large warehouse with conveyors, overhead mechanical lines for the movement of products and raw materials; meat, poultry, fish, vegetable, culinary and confectionery shops, expedition and specialized transport, providing for the use of functional containers for transporting semi-finished products and culinary products to other enterprises. Production workshops are equipped with modern high-performance equipment; flow mechanized lines for the preparation of quick-frozen semi-finished products and dishes; for their storage, low-temperature chambers are provided.

Combine of semi-finished products It differs from a procurement factory in that it produces only semi-finished products from meat, poultry, fish, potatoes and vegetables and is more powerful. The capacity of such an enterprise is designed to be up to 30 tons of processed raw materials per day.

Kitchen factories, food factories - culinary trade and production associations can be created on the basis of procurement factories and semi-finished products factories.

Factory kitchen- a large public catering enterprise intended for the production of semi-finished products, culinary and confectionery products and supplying them to preparatory enterprises. Kitchen factories differ from other procurement enterprises in that their building may contain a canteen, restaurant, cafe or snack bar. Apart from the main workshops, the kitchen factory may include workshops for the production of soft drinks, confectionery, ice cream, chilled and quick-frozen dishes, etc. The capacity of the kitchen factory is up to 10-15 thousand dishes per shift.

Food Combine- a large trade and production association, which includes: a procurement factory or specialized procurement shops and pre-procurement enterprises (canteens, cafes, snack bars). Having highly mechanized equipment, the food plant ensures the production and delivery of semi-finished products to other public catering enterprises. The food processing plant has a unified production program, a unified administrative department, and a common storage facility. A food processing plant, as a rule, is created on the territory of a large industrial enterprise to serve its contingent, but, in addition, it can serve the population of an adjacent residential area, employees of nearby institutions. A food processing complex can also be created at a large higher educational institution with a total number of students of more than 5 thousand people. School food factories are also being set up.

Specialized culinary workshops organized at meat processing plants, fish factories, vegetable stores. Designed for the manufacture of semi-finished products from meat, fish and vegetables and supplying them to preparatory enterprises. Flow lines for processing raw materials and production of semi-finished products are used, heavy loading and unloading operations are mechanized.

Characteristics of the dining room as a type

A canteen is a public catering enterprise or a public catering enterprise serving a certain contingent of consumers, producing and selling lunch products of mass demand in accordance with a menu that is varied on a daily basis. The canteen catering service is a service for the manufacture of culinary products, varied by day of the week or special food rations for various groups of the served contingent (workers, schoolchildren, tourists, etc.), as well as for creating conditions for the sale and consumption at the enterprise.

Canteens are distinguished:

for the range of products sold - general type and dietary;

for the serviced contingent of consumers - school, student, worker, etc .;

By location - public, at the place of study, work.

Public dining rooms are intended to provide products of mass demand (breakfasts, lunches, dinners) mainly to the population of the area and visitors. In canteens, a post-pay consumer self-service method is used.

Canteens at industrial enterprises, institutionsand educational institutions are placed taking into account the maximum approximation to the served contingents. Canteens at industrial enterprises organize meals for workers in the day, evening and night shifts, if necessary, deliver hot food directly to workshops or construction sites. The order of work of canteens is coordinated with the administration of enterprises, institutions and educational institutions.

Canteens at vocational schools organize two or three meals a day based on the norms of the daily diet. Typically, these canteens use pre-table setting.

Canteens at secondary schools are created with the number of students at least 320 people. It is recommended to prepare complex breakfasts, lunches for two age groups: the first - for students in grades I-V, the second - for students in grades VI-XI. V large cities school food factories are being created, which centrally supply school canteens with semi-finished products, flour culinary and confectionery products. The working hours of school canteens are coordinated with the school administration.

Diet canteens specialize in serving people in need of nutritional therapy. In diet canteens with a capacity of 100 seats or more, it is recommended to have 5-6 basic diets, in other canteens with a dietary department (tables) - at least 3. Dishes are prepared according to special recipes and technologies by cooks with appropriate training, under the supervision of a dietitian or a nurse. The production of dietetic canteens is equipped with specialized equipment and implements - steam ovens, pulping machines, steam boilers, juicers.

Canteens and mobile designed to serve small groups of workers, employees, usually dispersed over large areas. Mobile canteens do not have a kitchen, but only heat food delivered from other catering establishments in an isothermal container. These canteens are provided with unbreakable crockery and utensils.

Canteens must have a sign indicating the organizational and legal form, hours of work. In the design of sales areas, decorative elements are used that create a unity of style. In canteens, standard lightweight furniture is used, corresponding to the interior of the room, tables must have hygienic coverings. Tableware is made of earthenware, glass from pressed glass. Premises for consumers should have a lobby, cloakroom, toilet rooms. The area of ​​sales areas must comply with the standard - 1.8 m 2 per seat.

Characteristics of the restaurant as a typecatering establishments

A restaurant- a public catering enterprise with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, with an increased level of service in combination with the organization of leisure. Depending on the quality of the services provided, the level and conditions of service, restaurants are divided into classes: luxury, superior, first. Service in a restaurant is a service for the production, sale and organization of consumption of a wide range of dishes and products of complex manufacture from various types of raw materials, purchased goods, wine and vodka products, provided by qualified production and service personnel in conditions of increased comfort and material and technical equipment in combination with the organization of leisure. Some restaurants specialize in national and foreign cuisine.

Restaurants provide consumers, as a rule, lunches and dinners, and when serving conferences, seminars, meetings - a full diet. Also, restaurants at railway stations, airports, hotels supply consumers with a full diet. Restaurants organize service of various types of banquets, themed evenings. Restaurants provide the population Additional services: service of a waiter at home, ordering and delivery to consumers of culinary, confectionery products, including in banquet performance; booking seats in the restaurant hall; tableware rental, etc.

Leisure services include:

organization of musical services;

organization of concerts, variety programs;

provision of newspapers, magazines, board games, slot machines, billiards.

Customer service is provided by head waiter and waiters. In restaurants of higher classes, as well as serving foreign tourists, waiters must speak a foreign language to the extent necessary to perform their duties.

Restaurants should have, in addition to the usual signage, and light. Exquisite and original decorative elements (lamps, draperies, etc.) are used to decorate the halls and premises. In the trading floor in luxury and high-class restaurants, there is always a stage and a dance floor. To create an optimal microclimate in the trading floor in luxury restaurants, an air conditioning system with automatic maintenance of optimal temperature and humidity parameters is required. For top and first class restaurants, a conventional ventilation system is acceptable. Furniture in restaurants should be of superior comfort, corresponding to the interior of the room; tables should have a soft surface, in first class restaurants it is possible to use tables with a polyester coating. Chairs should be soft or semi-soft with armrests. Increased requirements are imposed on dishes and appliances. Tableware is used from cupronickel, nickel silver, stainless steel, porcelain and faience with a monogram or decoration, crystal, artistically designed from blown glass.

The area of ​​the trading floor with a stage and a dance floor must comply with the standard - 2 m 2 per seat.

Restaurant cars are designed to serve railway passengers on the way. They are included in the composition of long-distance trains that travel in one direction for more than a day, they have a hall for consumers, a production room, a washing department and a buffet. Perishable goods are stored in refrigerated cabinets, hatches. Cold snacks, first and second courses, wine and vodka products, cold and hot drinks, confectionery and tobacco products are sold. Additional services: delivery of goods and drinks. Service by waiters.

Compartment buffets are organized on trains with a flight duration of less than a day. They occupy 2-3 compartments; have retail and utility rooms with refrigerated cabinets. We sell sandwiches, fermented milk products, boiled sausages, wieners, hot drinks and cold soft drinks, confectionery.

Characteristics of a bar as a type of enterpriseCatering

Bar- a public catering enterprise with a bar counter selling mixed drinks, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods. Bars are divided into classes: luxury, superior and first. Bars distinguish between:

by the range of products sold and the method of preparation - dairy, beer, coffee, cocktail bar, grill bar, etc .;

according to the specifics of customer service - a video bar, a variety show bar, etc.

Service in the bar provides a service for the preparation and sale of a wide range of drinks, snacks, confectionery, purchased goods, creating conditions for their consumption at the bar or in the hall.

Service in the bars is carried out by head waiter, bartender, waiters with special education and professional training.

Bars must have an illuminated sign; for the decoration of the halls, decorative elements are used that create a unity of style. The microclimate is maintained by air conditioning or supply and exhaust ventilation. An obligatory bar accessory is a bar counter up to 1.2 m high and stools with revolving seats 0.8 m high. In the hall there are tables with soft or polyester cover, soft armchairs with armrests. The requirements for tableware are the same as in restaurants: tableware made of cupronickel, nickel silver, stainless steel, porcelain-faience, crystal, glass of the highest grades are used.

Characteristics of a cafe as a type of enterpriseCatering. Features of the organization of the cafeteria

A cafe- a public catering enterprise designed to organize recreation for consumers. The range of products sold in comparison with the restaurant is limited. Sells branded, customized dishes, flour confectionery, drinks, purchased goods. Dishes are mostly of simple preparation, an expanded range of hot drinks (tea, coffee, milk, chocolate, etc.).

The cafe is distinguished:

According to the range of products sold - ice cream parlors, confectionery cafes, dairy cafes;

by the contingent of consumers - a youth cafe, a children's cafe;

by the method of service - self-service, waiter service.

Cafes are not divided into classes, so the range of dishes depends on the specialization of the cafe.

Universal self-service cafes sell clear broths from first courses, second courses of simple preparation: pancakes with various fillings, scrambled eggs, sausages, sausages with a simple side dish.

A waiter-service cafe in its menu has specialty, custom-made dishes, but mostly fast food.

The compilation of the menu and, accordingly, the recording begins with hot drinks (at least 10 items), then they write cold drinks, flour confectionery (8-10 items), hot dishes, cold dishes.

The cafe is intended for the recreation of visitors, therefore, the design of the trading floor with decorative elements, lighting, and color scheme is of great importance. The microclimate is maintained by the supply and exhaust ventilation system. Furniture is used standard lightweight designs, tables must have a polyester coating. Tableware is used metal from stainless steel, semi-porcelain, earthenware, high-quality glass.

In addition to sales areas, a cafe should have a lobby, a cloakroom, and restrooms for visitors.

The area norm for one seat in a cafe is 1.6 m 2.

Cafeteria organized mainly at large grocery and department stores. It is intended for the sale and consumption on the spot of hot drinks, lactic acid products, sandwiches, confectionery and other goods that do not require complex preparation. The sale of alcoholic beverages in cafeterias is not allowed.

The cafeteria room consists of a hall and a utility room. Sandwiches, hot drinks are prepared on site, the rest of the products go to finished form... Cafeterias are organized for 8, 16, 24, 32 seats. They are equipped with high quadruples

tables. To serve children and the elderly, one or two four-seater tables with chairs are installed.

Characteristics of the diner as a typecatering establishments

Diner- a public catering enterprise with a limited range of easy-to-cook dishes for quick service to consumers. The diner catering service depends on the specialty.

Eateries share:

By the range of products sold of the general type;

Specialized (sausage, dumpling, pancake, pie, donut, barbecue, tea, pizzeria, hamburger, etc.).

Snack bars must have a high throughput, their economic efficiency depends on this, therefore they are located in busy places, on the central streets of cities and in recreation areas. Eateries are fast food establishments, so self-service should be applied. In large eateries, several self-service dispensers can be organized. Sometimes the dispensing sections have benches, each section sells products of the same name with its own settlement unit, this speeds up the service to consumers who have little time.

Sales areas are equipped with high tables with a hygienic coating. The design of the halls must also meet certain requirements of aesthetics and sanitation.

From tableware, it is allowed to use tableware made of aluminum, earthenware, pressed glass.

According to standard requirements, eateries may not have a lobby, wardrobe, and toilets for visitors.

The area of ​​the halls in the snack bars must comply with the standard - 1.6 m 2 per seat.

Tea room- a specialized snack bar, an enterprise designed for the preparation and sale of a wide range of tea and flour confectionery products. In addition, the menu of tea houses includes hot second courses of fish, meat, vegetables, natural scrambled eggs with sausage, ham, etc.

Elements of the Russian national style are used in the architectural and artistic design of the hall.

The specialization of snack bars involves the sale of certain types of products, characteristic of this enterprise.

Barbecue is a popular type of specialized enterprise. The barbecue menu includes at least three or four types of barbecue with different side dishes and sauces, as well as lula-kebab, chakhokhbili, chicken-tabaka, from the first courses - kharcho and other national dishes that are in great demand among visitors. As a rule, waiters serve visitors in kebabs. The rest of the eateries are self-service.

Fast food establishments (FSP),specialization, their characteristics

Dumplings- specialized snack bars, the main products of which are dumplings with various minced meat. The menu also includes simple cold snacks, hot and cold drinks. Dumplings can come in the form of semi-finished products or cook on the spot, in this case dumplings are used in dumplings.

Pancakes specialize in the preparation and sale of batter products - pancakes, pancakes, fritters, pancakes stuffed with various minced meat. The serving of these products will be diversified with sour cream, caviar, jam, jam, honey, etc.

Pies are intended for the preparation and sale of fried and baked pies, pies, pies and other products from various types of dough.

Cheburek are intended for the preparation and sale of popular dishes of oriental cuisine - chebureks and belyasha. Accompanying products in cheburek - broths, salads, sandwiches, as well as cold and hot snacks.

Sausages specialize in the sale of hot sausages, sausages, boiled, baked with various side dishes, as well as cold (water, beer, juices, etc.) and hot drinks, lactic acid products.

The pizzeria is intended for the preparation and sale of pizzas with various fillings. In self-service, the dispenser prepares the pizza in front of the visitor using the appropriate cooking equipment. The pizzeria may have waiter service.

Bistro is a new fast food chain. The firm “Russkoe bistro” is successfully operating in Moscow, which opens numerous enterprises of this type. The bistro specializes in Russian cuisine (pies, pies, broths, salads, drinks).

Specialized enterprises with intensive workload have higher economic indicators than enterprises of the universal type, since the turnover of seats can be higher than in other enterprises. Specialized enterprises more fully satisfy the needs of visitors with certain products than universal enterprises.

A narrow assortment of dishes makes it possible to automate service processes and create such enterprises as vending machines, snack vending machines. It is recommended to open such enterprises where a large number of people congregate: at entertainment establishments, stadiums, sports palaces.

The concept of retail trade in public catering, featuresactivities. The concept of enterprisesfor home delivery of finished products

To expand catering services in cities, residential areas are enterprises on vacation ready productions for House. They are intended for the preparation and home sale of dinner products, culinary and confectionery products, and semi-finished products. The company can accept pre-orders for these products. The assortment of the company includes a selection of cold dishes, first, second and sweet dishes. The service is carried out by the distributor.

The enterprise has warehouses for storing food, a production room, a trading floor, which can accommodate several four-seater tables (3-4) for eating food on the spot, but its main task is to send products home.

Catering establishments can also operate as retail establishments. These include grocery stores, small retail chains (kiosks, distribution shops). When selling culinary products through a small-scale retail network, all rules must also be followed to ensure product safety. Each batch of culinary products must be accompanied by a certificate of quality indicating the manufacturer, the regulatory document according to which the products were manufactured, shelf life, weight, price of one piece (kilogram) of the product. The storage periods indicated in the certificate are the shelf life of culinary products and include the time of stay of the product at the manufacturing plant (from the end of the production process), the time of transportation, storage and sale. Purchased goods can be sold through a small retail network, but it must be remembered that trade in goods that have expired is prohibited.

Cooking shops- enterprises that sell culinary and confectionery products, semi-finished products to the population, accept pre-orders for semi-finished products and flour confectionery products. The sales area of ​​the store is organized for 2, 3, 5 and 8 workplaces. The store does not have its own production and is a branch of other public catering enterprises (food factory, restaurant, canteen).

In a store, three departments are most often organized:

department of semi-finished products (meat, fish, vegetables, cereals), natural lumps, portions, small portions (goulash, azu), minced (steaks, cutlets, minced meat);

department of finished culinary products: salads, vinaigrettes; vegetable and cereal casseroles; liver paste; boiled, fried meat, fish and poultry culinary products; crumbly porridge (buckwheat), etc.;

the confectionery department sells flour confectionery products from various types of dough (cakes, pastries, pies, buns, etc.) and purchased confectionery products - sweets, chocolate, cookies, waffles, etc.

At a culinary store, if the area of ​​the trading floor allows, a cafeteria is organized; for the consumption of products, several high tables are put on the spot.

Rational placement of a network of enterprisesCatering

Rational placement of a network of public catering enterprises provides for the creation of the greatest convenience for the population when organizing public catering at the place of work, study, residence, rest and during travel, as well as ensuring high efficiency of the enterprise itself. In a competitive environment, the location of a catering establishment is of great importance, therefore, the following factors must be taken into account: the size of the city (district) population; location of manufacturing enterprises, administrative, socio-cultural and educational institutions; the presence of retail outlets; the purchasing power of the population and the demand for public catering products; accepted standards for the placement of a network of public catering establishments.

Modern cities are characterized by a high concentration of the population, the density of housing development, the presence in most cases of clearly defined four main zones - industrial, housing and administrative, communal storage and recreation.

The industrial zone houses factories, factories and other production facilities. Typical of this zone is the placement of canteens and culinary shops at industrial enterprises. The standard in working canteens is 250 seats per 1000 workers.

The housing and administrative zone includes residential areas, administrative, public institutions and educational institutions. It houses student, school, public canteens, cafes, restaurants, bars, snack bars, home delivery businesses, and culinary shops.

For the proper organization of food, the standards of the seats must be observed:

in school canteens - 250 seats per 1000 students;

in student canteens - 180 places per 1000 students.

All kinds of warehouses, bases, refrigerators, food industry enterprises are located in the communal storage area. It houses procurement factories, semi-finished products factories, specialized workshops for the production of semi-finished products for supplying their products to other public catering enterprises and the retail network.

Recreation areas include parks, gardens, sports complexes, entertainment companies, beaches. A small number of permanent public catering enterprises with winter and summer halls can be created here, but a significant part is occupied by summer-type enterprises (seasonal), which have a collapsible design. The main types of businesses are all kinds of eateries, cafes, restaurants, bars.

Of no small importance is the organization of the pedestrian and transport system: where large streams intersect, larger and more restaurants, bars, cafes, snack bars, canteens are located.

Depending on the size of the population, cities are divided into: small - up to 50 thousand people, medium - from 50 to 100 thousand, large - from 100 to 250 thousand, large - from 250 to 500 thousand; the largest - from 500 thousand, megalopolises - over 1 million people.

Residents of large cities more often use catering services at their place of work, study, as a rule, remote from their place of residence.

With the growth of the number of cities, the standard for the number of seats in catering enterprises per each thousand people of the urban population also grows. So, for example, if the average standard of places in the network of public catering enterprises is 28 places per 1000 people for small towns, then for large cities it grows - from 36 to 50 places per 1000 people.

Rational placement of the public catering network involves accounting for visitors, who are much more in large cities than in small ones. Experience shows that in large cities every fourth or fifth person visiting public catering establishments is a visitor.

The rational placement of enterprises is significantly influenced by the daily and periodic demand of the population. This requires canteens, home delivery businesses, and food stores. Such enterprises are recommended to be located in places of high population density with a radius of 500 m from each other, in cities with a low population density - with a radius of 800 m.

The products of periodic demand for consumers are mainly provided by snack bars and cafes of both general and specialized types, restaurants and bars. The radius of service to consumers by such enterprises is 800 m, and for large restaurants - 1.0-1.5 km.

It is also necessary to take into account the approximate ratio (in percentage) between the types of catering establishments for the city: most of all snack bars and cafes - 40 %, restaurants - 25-30, the number of bars is increasing - 20-25, the number of public canteens is decreasing - 5-10%.

When planning the opening of new public catering enterprises of any organizational and legal form, it is necessary to take into account all the factors of rational location of enterprises so that in the future the enterprise will work effectively, be in demand and become profitable.

Introduction

The industrial practice is aimed at consolidating, expanding, deepening and systematizing the knowledge gained at the university on the basis of studying the activities of the industry enterprise. The ongoing changes associated with the irreversibility of economic reforms and the movement towards healthy competition are forcing Russian organizations to pay significant attention to aspects of personnel policy.

The purpose passing industrial practice was the consolidation of theoretical knowledge gained in the course of training basic economic disciplines, the study of organizational and management activities of the organization, the formation of professional skills, as well as gaining practical experience in a team.

A place passing practice - catering enterprise Canteen # 1 MUP "Globus", Zelenogorsk, Krasnoyarsk Territory.

Tasks practical training:

development of skills in analyzing the organization's personnel policy;

provision of high quality workforce, planning, selection and recruitment, release, analysis of staff turnover, etc .;

development of employees, vocational guidance and retraining, certification and assessment of the level of qualifications, organization of career advancement;

improving the organization and incentives for labor, ensuring safety, social benefits.

In addition, personnel management divisions actively participate in negotiations with trade unions when concluding collective agreements, in the analysis of complaints, claims, exercise control over labor discipline, etc.

The practice took place from _____________ 2010 to _______________ 2010.

The knowledge and data obtained as a result of the practice are presented in the report, which consists of three sections: the general part, the typical and individual tasks.

1. General part

.1 Brief description of the enterprise public catering Canteen No. 1 MUP "Globus" Zelenogorsk

Place of internship - Canteen No. 1 is located at the address: Krasnoyarsk Territory, Zelenogorsk, st. Factory, 2.

Canteen # 1 is part of the public catering enterprise MUP (Municipal Unitary Enterprise) "Globus" in Zelenogorsk.

Title: Canteen # 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk.

The main activity is catering.

A public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) the organization of consumption.

Main directions of activity:

organization of meals for schoolchildren in school canteens;

provision of food for citizens in canteens, cafes and other divisions of the enterprise;

production and sale of culinary and other products, confectionery products, including custom-made in a complex design;

implementation of relationships with legal and individuals on the basis of a contract for the manufacture and sale of products, goods, for the provision of services, performance of work, as well as other contracts for public catering;

implementation of trade, trade and intermediary, purchasing, marketing activities.

Unitary enterprise in Russia (abbreviations: State Unitary Enterprise - GUP, Municipal Unitary Enterprise - MUP, Federal State Unitary Enterprise - FSUE) is a commercial organization not endowed with ownership of the property assigned to it by the owner.

The legal status of state and municipal unitary enterprises is determined by the Civil Code of the Russian Federation (Art. 113-115) and the law on state and municipal unitary enterprises.

In the constituent documents of a unitary enterprise, its name, location, and the procedure for managing its activities must be determined. The firm name of a unitary enterprise must contain an indication of the owner of its property. In addition, the charter of a unitary enterprise must contain information about the subject and purposes of the enterprise, as well as the size of the authorized capital of the enterprise, the procedure and sources of its formation.

Only state and municipal enterprises can be created in this form. Property (respectively state or municipal) belongs to a unitary enterprise on the basis of the right of economic management or operational management (state enterprise).

A unitary enterprise is responsible for its obligations with all property belonging to it, but is not responsible for the obligations of the owner of its property.

The constituent document of a unitary enterprise is the Charter.

A unitary enterprise shall not have the right to create another unitary enterprise as a legal entity by transferring to it a part of its property (subsidiary enterprise).

Unitary enterprises are obliged, in cases determined by the owner of the property, to conduct an annual statutory audit. At the same time, an agreement for conducting a mandatory audit of the reporting of unitary enterprises must be concluded based on the results of placing an order by holding tenders in the form of an open tender, in the manner prescribed by the Federal Law of July 21, 2005 No. 94-FZ "On placing orders for the supply of goods, performance of work, provision of services for state and municipal needs ".

Usually unitary enterprises are regarded as a less transparent form in comparison with joint-stock companies, since in the latter the law establishes corporate governance procedures. However, as an advantage of unitary enterprises, one can single out the fact that the property remains in state (municipal) ownership.

Unlike joint-stock companies and other commercial organizations, unitary enterprises are obliged to disclose information about their purchases on the official websites of the level of their subordination. For federal state unitary enterprises - on the official website of public procurement of the Russian Federation (federal state order), for state unitary enterprises on the procurement sites of the regions and for municipal unitary enterprises on the official sites of municipalities or, in their absence, on the official sites of regional procurement.

.2 Characteristics of the activities of the public catering enterprise Canteen No. 1 MUP "Globus", Zelenogorsk

Canteen # 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk, which is in no way inferior to the best cafes, is located in the city center.

Nearby are administrative buildings, banks, libraries, a museum, newspaper offices, a cinema, a school, a college, many shops and a residential area. This allows busy employees of modern business centers to save their lunch time. Every day up to 300 employees of the enterprise have breakfast and lunch here.

The dining room has 50 seats.

Canteen # 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk is a publicly available first-class enterprise. Production - workshop.

There are procurement (meat-fish, vegetable), pre-preparation (hot, cold) and specialized (confectionery) shops. Chefs of the 3rd, 4th and 5th categories work in the shops.

Cold and hot workshops share a common washing area for kitchen utensils and are located in the immediate vicinity. The meat and fish shop also comes into contact with the hot one. The vegetable is next to the cold one. The pastry shop stands apart. At the same time, the doors from all workshops open onto a common corridor.

Each workshop has its own washing of kitchen utensils. In addition, there is a washing tableware to which the service set is adjacent, where these dishes are stored. In the hot shop next to the bain-marie there is a dispensing window through which the waiter can receive an order without entering the kitchen. The same window is found in the washing kitchen utensils. Both of them, as well as the doors from the service, kitchen and pantry for storing tables, open into a common corridor leading to the trading floor.

The suppliers are companies that are long-standing and have a good reputation in the market.

Canteen No. 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk is a catering enterprise with a wide range of complex dishes, including custom-made and branded ones, with an increased level of service in combination with the organization of recreation.

During the daytime, there is a distribution where people can dine quickly and inexpensively. The assortment of distribution includes: cold snacks, pastries, first and second courses, side dishes and drinks.

Also, the main menu, developed by the chef, operates throughout the entire time. It includes specialty salads, hot and cold appetizers, pizzas, first and second courses.

The food offer is significantly expanded at the expense of the bar. The bar has a wide selection of various teas, coffee, as well as wines, spirits, alcoholic cocktails and tobacco products. Here you can find salads, sushi, rolls, other hot and cold dishes.

In the evening, Canteen # 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk organizes service for evenings, receptions, family celebrations and banquets.

Canteen No. 1 also provides additional services, such as:

preparation of dishes and organization of serving the festive table;

home delivery of meals, meals and other products on request;

off-site services for banquets and evenings;

booking seats for a specific time;

call a taxi at the request of clients.

2. Typical task

.1 Use of advanced technological processes and equipment (in public catering)

public administration food personnel

Scientific and technological progress in the public catering system presupposes the maximum intensification of the processes of cooking and distribution of food on the basis of advanced technology and the latest technology. The tasks of scientific and technological progress in the industry are to increase its efficiency through the introduction of the latest achievements of science and technology, to improve the organization of production and management of public catering enterprises.

The main directions of scientific and technological progress in public catering include:

) organization of centralized production of semi-finished products
high degree of readiness and complex supply of procurement enterprises with them;

) centralized production of frozen culinary products, development of technology for the preparation of chilled dishes and their introduction into the practice of public catering enterprises;

) the introduction of new ways of processing products;

) improving the methods of serving visitors;

) effective use of new technology, modernization of existing equipment, comprehensive mechanization and automation of production processes, mechanization of loading and unloading operations;

) improving the scientific organization of labor and management;

) the use of electronic computing technology, computerization.

The work of public catering enterprises on semi-finished products creates favorable conditions for the use of means of mechanization and automation of production processes, allows for more efficient specialization of production, ensures cost savings due to the rational use of raw materials, reducing waste and losses, and accelerating the preparation of dishes.

An important area of ​​scientific and technological progress in public catering is the centralized production of frozen culinary products and chilled meals. Quick-frozen meals are widely used in catering establishments, including mass production, which allows you to preserve the taste of the food. So, it is calculated that cooking meat dishes from raw materials takes about 4.7 times more time, from semi-finished products - 3.7 times more than defrosting and heating ready-made meat dishes.

One of the main directions of technological progress is the introduction of the achievements of science and technology into culinary production. New electrophysical, biochemical and enzymatic methods of food processing have been developed. At the enterprises of the industry, devices with infrared and microwave heating are successfully used. Devices with microwave heating can be used especially effectively for heating quick-frozen products and chilled dishes, which in turn contributes to the improvement of the technology of production of products at public catering enterprises.

Technological progress in the industry is associated with the mechanization and automation of technological processes, with the introduction of high-performance equipment for cooking and dispensing food. A transition is underway from the design of individual machines and the development of progressive technological processes to the creation of systems that ensure the mechanization and automation of production as a whole. The development and production of continuous frying and cooking devices, means of complex mechanization and automation of production processes for specialized public catering enterprises (dumplings, pies, pancakes, dumplings) is being completed and mastered. These include vending machines for making pancakes, dumplings.

Sectional modulated equipment is widely used at enterprises, which allows more rational organization of cooks' workplaces, and an increase in production at the same production areas.
In the consumer service system, conveyor systems for picking and dispensing packaged meals have been used. The equipment of public catering enterprises with mechanical, refrigeration, lifting and transport equipment, vending machines, electronic cash registers and weighing devices has increased.

Achievements of scientific and technological progress are also used in the mechanization of labor-intensive work performed by kitchen workers, crockery collectors, and cleaning women in industrial and commercial premises. At large enterprises, the whole range of mechanization means can be used, including mechanized washing departments for sanitizing table and kitchen utensils, forwarding containers, conveyors for collecting and delivering dishes from the dining room to washing departments: at medium and small enterprises - washing machines dining room and kitchen utensils, appliances.

The use of mechanization means in labor-intensive work allows increasing labor productivity by 1.5-2 times and freeing up a significant number of workers engaged in ancillary work at public catering enterprises.

In order to increase the efficiency of the material and technical base, increase the volume of activities, it is also planned to develop small retail chain of public catering facilities... Small-scale retail chains include tents, kiosks, stalls, outdoor cafes, mini-cafes, vending machines, mobile retail outlets and non-stationary trade units (portable tables, counters, etc.).

One of the main ways is the rational organization of the production and trade process at the food facility, the intensification of production, the introduction of new forms of service, the establishment of optimal operating modes of the food facilities.

The most progressive forms of organization of production are concentration, specialization and cooperation. The development of these forms of organization of production contributes to the introduction of the latest high-performance equipment, progressive technology and the most rational methods of using workers. In public catering, the process concentration can be carried out at the expense centralization production of semi-finished products and culinary products and accompanied by the process of decentralization of consumption. The centralization of the production of semi-finished products presupposes the use of progressive technology, industrial methods of cooking food. It is also carried out in public catering through a combination, i.e. technological combination of different types of production at the same enterprise. For example, culinary factories, food factories or production workshops for the production of semi-finished products, culinary, confectionery and smoked products are being created in large settlements. These products are supplied to a wide network of public catering and trade facilities.

In public catering, it is important cooperation, i.e. a close production link can be carried out between public catering and food processing enterprises, public catering enterprises and retail trade. Expansion of the supply of semi-finished products, culinary and confectionery products to the retail network provides access to new market segments. V last years public catering enterprises of consumer cooperatives are actively engaged in wholesale distribution of products and a retail trade network, the specific weight of which is about a third of their own products.

Modern forms of cooperation between public catering and retail trade are:

transfer of some trade functions to catering enterprises, and catering functions to retail trade enterprises (sale of bakery, dairy and other products through home kitchens, hot drinks, broths and other dishes in bakeries);

organization of public catering establishments (snack bars, cafes, buffets) as part of a retail trade enterprise;

creation of combined enterprises for the sale of food products with their consumption on the spot and home leave (a cafe - a pastry shop, a buffet - a wine and vodka store, a dairy cafe - a dairy store).

Combination- a form of rational organization of social production and management, based on the technological combination of various, but the purpose of production, within the framework of one enterprise. In public catering, the following combination forms can be used:

concentration on one production area of ​​various catering facilities (restaurant, cafe, snack bar, cookery store, i.e. creation of a food processing plant);

the creation of culinary factories, which means the concentration and centralization of the production of semi-finished products;

combination based on the use of production waste at large catering enterprises. So, 25 - 30% of beef meat waste, 28% of veal are bones. The production of starch from potato waste is also considered a promising direction. You can get up to 16% starch sludge waste potatoes, or 3 - 3.5% of the mass of processed potatoes.

A canteen is a public catering place that has a large traffic of visitors and for which the correct distribution of the cooking flows is necessary, everything must be in its place, and the procedure for preparing and serving dishes must be worked out to the smallest detail. The quality of the used dining equipment... Since the turnover is quite high, the equipment should work perfectly. In the sphere of public catering, this direction should first of all be the introduction of modern technological equipment.

Depending on the purpose and type of processed products, catering equipment can be divided into several groups:

thermal (electric stoves, fryers, grills, baking machines, cooking kettles, etc.), directly involved in the preparation of hot meals and drinks;

refrigeration equipment (low- and medium-temperature freezers, refrigerated cabinets and tables, shock freezers, etc.), allowing to ensure the safety of perishable food;

electromechanical (machines for processing vegetables, meat and fish, for preparing and processing dough, etc.), performing "mechanical" work instead of a cook;

equipment for distribution and demonstration (showcases, counters, distribution lines), allow more rational use of both the kitchen space and the space of the hall for visitors;

neutral equipment - it includes all kinds of coasters, shelves, carts, in general, everything that makes the equipment of the restaurant especially convenient;

dishwashing equipment of the restaurant, which allows you to quickly and economically solve the problem of dirty dishes;

bar equipment allows you to shift some of the worries about cooking simple dishes and drinks at the bar, etc.

.2 Organization of production, labor and management at the enterprise

Public catering plays an ever-increasing role in the life of modern society. This is ensured, first of all, by changes in food processing technologies, the development of communications, means of delivery of products and raw materials, and the intensification of many production processes. The essence of organizing the production of public catering enterprises is to create conditions that ensure the correct conduct of the technological process of cooking and the implementation of the production program of the enterprise.

The main requirements for the organization of production are: location of production facilities in accordance with the sequence of the technological process; rational placement of equipment; thoughtful organization of workplaces; the use of various forms of division of labor in production, depending on the conditions of the specifics of the work of enterprises and the qualifications of workers; application of advanced techniques and methods of labor in production.

At each enterprise, in accordance with the technological process of product release, production units are organized that form it. production infrastructure, which is understood as the composition of its production units (sections, departments, workshops), the forms of their construction, placement, production ties.

For the production of products of a certain assortment or for the implementation of one or another stage of the technological process, workshops are organized at public catering enterprises. A workshop is a production unit of an enterprise in which primary processing of raw materials and preparation of semi-finished products is carried out or finished products are manufactured. The structure of production of public catering enterprises depends on the type and capacity.

Distinguish between enterprises with a shop-floor structure and a shop-free structure.

The shop structure is organized in raw material enterprises with a large production volume. The shops are subdivided into procurement (meat, fish, poultry, meat and fish, vegetable), precooking (hot, cold), specialized (flour, confectionery, culinary). At public catering enterprises operating on semi-finished products, a workshop for the completion of semi-finished products, a workshop for processing greens is organized.

The shopless structure of production is organized at enterprises with a small volume of production program, which have a limited range of products at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.).

The composition of the premises of public catering establishments and the requirements for them are determined by the relevant SNiPs, the following main groups of premises are identified:

warehouse group for short-term storage of raw materials and products in refrigerated chambers and uncooled storerooms with appropriate storage modes;

a production group for the processing of products, raw materials (semi-finished products) and the release of finished products; the production group includes the main (procurement and preproduction) shops, specialized (confectionery, culinary, etc.) and auxiliary (washing, bread slicing);

a trade group for the sale of finished products and the organization of their consumption (trading rooms with handouts and buffets, culinary stores, a lobby with a wardrobe and bathrooms, etc.);

administrative and household group to create normal conditions labor and rest of the enterprise employee (director's office, accounting department, staff wardrobe with showers and toilets, etc.).

All groups of rooms are interconnected.

An important direction in the organization of labor is to improve the organization and maintenance of workplaces.

Workplaces in catering enterprises have their own characteristics depending on the type of enterprise, its capacity, the nature of the operations performed, and the range of products.

The area of ​​the workplace should be sufficient to ensure the rational placement of equipment, the creation of safe working conditions, as well as a convenient location of equipment and tools.

Workplaces in the workshop are located along the technological process.

Workplaces can be specialized and versatile. Specialized jobs are organized in large enterprises when an employee performs one or several homogeneous operations during the working day.

In medium and small enterprises, universal jobs dominate, with several heterogeneous operations occurring.

Organize correctly workplace- means to ensure its rational planning, equipping with tools, equipment, timely supply of materials, raw materials, containers; create favorable sanitary and hygienic and aesthetic working conditions.

When organizing workplaces, it is necessary to take into account the capacity and specialization of the enterprise, the nature of the technological processes carried out in it, the sequence of their implementation, the degree of division of labor.

It is more rational to place workplaces intended for performing the following operations without interruption, i.e. to create production lines to reduce unnecessary unproductive movements of workers, to ease working conditions.

Combined workplaces prevail at preparatory enterprises, mostly small ones, where several technological operations are performed. The combined workplace should be provided with a full set of tools, utensils, equipment necessary for the implementation of all technological operations performed at this workplace. Only those tools that are necessary for the current operation should be located directly at the universal workplace. To accommodate the rest of the tools and devices are equipped with drawers, shelves.

At workplaces with a large share of manual labor, the rationalization of which due to mechanization is impractical or impossible, measures should be taken to reduce manual labor by redesigning workplaces, ensuring the installation of mobile equipment.

In addition to the workshops, the production has auxiliary facilities, which include: washing kitchen utensils; washing and storage containers for semi-finished products; production manager's premises.

The interrelation of individual divisions of the enterprise (workshops, departments, auxiliary premises) participating in the implementation of one or more technological processes determines the structure of production.

2.3 Economic activity at the enterprise by management functions

Today it is difficult to name a more important sphere in the life of society than management. The efficiency of production, and the sale of products, and hence the satisfaction of people's needs, largely depend on it.

Analysts and market participants associate the growth of turnover in the public catering sector with the increased purchasing power of compatriots and the development of democratic links in the market. Moreover, the main growth is accounted for by the fast food segment - the most affordable in terms of prices - and various formats in the middle price segment. More and more new restaurants and cafes (both independent and chain) appear everywhere. Naturally, in conditions of heightened competition, the demand for professional managers is also growing.

The catering manager is the organizer of the work of the enterprise. The main functions of management are common to all production and economic systems. Based on the content of the work performed, the functions of public catering management are classified as follows: forecasting and planning, organization of work, coordination and regulation, activation and stimulation, control, accounting and analysis.

The implementation of each of the functions of enterprise management, organization includes all typical elements of the management cycle.

Scheduling function includes the development of work plans for the organization, public catering enterprise and each of its structural units and communicating these plans to all members of the team. Plans are developed based on forecasting, modeling and programming. The planning function is the main one in management, since the implementation of all other functions is subordinated to the tasks of achieving the results determined by the plan.

Work organization function ensures the interconnection and efficiency of all management functions. Its content is as follows: organization of work on long-term and current economic and social planning; organization of selection, placement of personnel on a functional basis. Coordination involves the establishment of a priority for the implementation of individual tasks, ensuring the continuity of the processes of fulfilling the plan, agreeing on the timing of the manufacture and delivery of products; elimination of duplication of work carried out. The division and specialization of managerial labor requires coordination of the activities of specialists and managers. They coordinate not only the activities of people, the processes of production, sale and organization of consumption of public catering products, but also information processes: collection, processing and transmission of data necessary for management. Sources of information for performing the coordination function are work plans, work schedules for heads of structural divisions, approved structures, management schemes and other regulatory documents. The purpose of coordination is to ensure the well-coordinated work of the entire production team. An example of an organization within the framework of a public catering organization is the activities of a director, who, in addition to performing other management functions, coordinates and directs the activities of his deputies, department heads, and directors of public catering enterprises.

Regulation function provides stability, stability of the public catering system. Through the performance of the regulation function, uniformity, consistency is achieved, in production, service, supply, the given rhythm of the production and trading process, rational flows of raw materials, semi-finished products, material and technical equipment, organizational and technical level of enterprises, set technological standards are maintained. Regulation ensures a stable relationship between the members of the production team. In catering organizations, regulation mainly covers current measures to eliminate various deviations from planned targets and schedules.

Revitalization and stimulation- management functions that regulate the distribution of material and spiritual values ​​depending on the quantity and quality of labor expended. Through the use of material and moral incentives, people's behavior is guided, their actions are activated and encouraged, and socialist competition develops. Incentives involve the use of not only positive, but also negative incentives: the deprivation of bonuses, the imposition of an administrative penalty, the use of public measures impact.

Control, accounting and analysis are important management functions. Effective operational control of execution and reliable accounting in the work of all links of production and management is a necessary condition for the successful work of the production team, the correct education of personnel in the spirit of high responsibility for the assigned work and the strictest observance of state discipline. Control is designed to constantly provide information about the actual implementation of decisions. It is based on the principle of organizing feedbacks that arise in any interaction between a subject and an object in the control system. In an economic organization, a public catering enterprise, the control functions include monitoring the timeliness and quality of raw materials and goods, the fulfillment of the main indicators of the trade and financial plan, the use of the material and technical base, prices, product quality and the organization of customer service, the safety of inventories and funds, labor discipline, etc.

The most important form of control is accounting, which ensures the collection, accumulation and processing of information about the activities of an organization, an enterprise and their divisions. The analysis of economic activity involves a comprehensive study of the performance indicators of an organization, an enterprise in their relationship. It is aimed at strengthening cost accounting, identifying unused reserves, combating unproductive expenses, accelerating the turnover of working capital.

The main task of monitoring the activities of public catering enterprises is not only to identify violations of trade rules, but also to prevent them. Control over the work of public catering enterprises is carried out by higher organizations, the state inspection for the quality of goods and trade. They control the day-to-day activities of public catering establishments: the fulfillment of the established targets for the turnover and production of their own products, the quality of products, the spending of funds and the provision of measures to improve the efficiency of the enterprise, the introduction of a scientific organization of labor, compliance with sanitary rules and safety rules, maintenance accounting statements and others. By controlling, specialists provide assistance in improving the work of the enterprise.

.4 The use of information technology in enterprise management

In the foodservice sector, restaurant automation technology is increasingly seen as an important and necessary component of a successful business (Figure 1).

Figure 1 - Informatization of the catering sector

The modern catering sector is not just a place where food is sold and a place to absorb it, it is also beautiful way pastime, one of the main elements of leisure in modern cities. The organization of such a process is extremely complex in its content and content, it requires compliance with sanitary and technological standards, control over the style and culture of behavior of the service personnel, over the accounting process, as well as analysis of transactions, accounting for the receipt of products, the formation of the cost of dishes and semi-finished products, procedures for writing off products " zero ", etc. The requirement to automate all these processes arises, first of all, from the need to take into account a large number of details.

The convenience of automation and informatization of processes in a public catering enterprise is obvious not only from the point of view of "doing business", but also from the point of view of customers, since IS allow you to work more efficiently with settlements with visitors, the order of service, the provision of the proposed menu with all the necessary ingredients, without fear that they either will not be enough and the menu will be cut in half for the entire second half of the evening, or, on the contrary, there will be an excess of them and they will rot without getting on the table as part of the dish

Modern IT, designed specifically for catering enterprises, can significantly simplify, optimize and accelerate a number of routine day-to-day business-specific operations.

Firstly, IT takes over the procedure for forming a dish based on a set of ingredients (randomly and frequently changing over time) and a scheme for purchasing products (not only from organizations, but also from the market according to purchasing acts), etc. The maintenance of the list of dishes is automated, taking into account the norms of consumption of products, seasonal norms of bookmarks of products in dishes, “nesting of dishes” based on the use of directories of products and dishes (the list of ingredients can include both products and other dishes - with any degree of nesting).

Secondly, modern applications automatically determine the consumption of ingredients for each dish, write off the required amount of products and calculate the cost of dishes, calculate the cost of dishes, generate calculation cards for dishes in conditions of dynamic changes in purchasing, accounting and sales prices. Most of the ISs have the ability to maintain a quantitative and total accounting of products and dishes with a controlled margin rate when setting retail prices for a dish, as well as maintaining a "history" of selling prices for dishes and products.

Third, IT makes it much easier and more stringent to keep track of food and meals across multiple kitchens and retail outlets. In this case, the IS will automatically set different prices for dishes and services, depending on the place of sale and units of measurement. Automation simplifies the process of movement of goods, for example, organizing the receipt of goods directly to the kitchen or place of sale, bypassing the pantry or moving products to kitchens to produce a dish, or to retail at points of sale.

Finally, IT allows you to create a menu for the hall and a price list for bar products, as well as the entire set of documents and reports on public catering (menu, outfit, brand report, product report, pick list, etc.).

In addition, recently the most dynamically developing area is the acceptance of payment cards in payment for goods and services. Despite the fact that Russian citizens have relatively recently begun to use this popular worldwide means of payment, an increasing number of consumers prefer to pay with payment cards, choosing in advance companies that provide this form of payment. The presence of an electronic terminal designed to carry out transactions using bank cards, today, has become the same necessity for public catering facilities, as well as the presence of a cash register. The popularity of plastic cards is due to the wide opportunities that they provide to the cardholder, combining the security of cashless payments, convenience and the ability to conduct financial transactions at any time, anywhere, using various means and communication channels. Thus, the use of cards attracts additional consumers to catering establishments and gives them a number of advantages over competitors: for example, the formation of a circle of regular customers that bring the company a stable income through the development of their own loyalty programs (gift card, discount-bonus card, etc.) ...

The organization of Canteen No. 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk uses the entire list of office equipment: printers, copiers, faxes, computers, the functioning of which is supported by the appropriate software: Windows XP, Microsoft Office 2003, 1C: Accounting, 1C: Enterprise, Consultant Plus ... Internet access is provided through a dedicated line.

To summarize, we can say that catering enterprises use IT as an integral part of the business process. IT costs rise with the development of enterprise infrastructure. Informatization of public catering enterprises is a necessity for modern business.

3. Individual task

.1 Personnel policy at the enterprise

In large catering establishments, the HR manager deals with the work with personnel, the selection of personnel and their placement. While in small catering establishments these functions are performed by the shift manager.

Recruitment - identifying the right employees, assessing their business and personal qualities in order to appoint them to a certain position. Personnel placement - distribution and redistribution of personnel in the management system. The work on the selection, placement and education of personnel at the enterprise (catering organization) is carried out by the administration and partial participation labor collective... The company forms a stable workforce capable of achieving high end results.

The selection of personnel is provided by an appropriate system, which includes a list of the necessary requirements for employees, the formation of a personnel reserve.

When a plan for the functioning of the enterprise has been developed, one of the main parts is the workforce plan, the time comes for the most important work of the manager - the selection of personnel. The essence of this process is to attract more or less suitable qualified workers, taking into account the requirements for the candidate for the available vacancy, and their subsequent assessment and recruitment. The significance of this work is obvious.

At the same time, in the overwhelming majority of cases, the employee is selected by intuition, on the advice of acquaintances or in the direction of the employment office, according to outward signs using trial and error. The lack of proven recruiting methods leads to a situation where the manager thinks: it is better to leave the place empty than to be occupied by an unsuitable employee. In this sense, it is important to establish the suitability of the employee for the position held, i.e. clearly identify the types of work and for these works select people who have the qualifications necessary for the high-quality performance of functional duties.

This work can only be effective if it is based on a correct assessment of the qualities of candidates required for a particular type of activity. Responsibility for the selection of employees falls entirely on the shoulders of the manager. The recruiting process is as complex and precise as any other management job. At this stage, it is especially important to fully and correctly define and explain to the applicant the essence of future work, otherwise you can spend a lot of time on receiving and talking with people who do not have the required qualifications.

The manager must have a clear idea of ​​who needs to be promoted, moved or fired, and who should be hired for a new recruitment. Personnel policy in the field of personnel selection consists in determining the principles of recruitment, the number of employees required for the high-quality performance of the assigned functions, methods of retention and professional development of personnel. The selection of personnel is considered as a subfunction of management, which is implemented in relation to the individual.

.2 Regulations on the personnel service

The regulation on the personnel service of the public catering enterprise Canteen No. 1 of the MUE "Globus" of Zelenogorsk is presented in Appendix 1.

3.3 Job description of an employee of the personnel service

Job description for HR inspector

MUP "Globus", Zelenogorsk

(name of organization, enterprise, etc.)

"__" __________ 20__ N_________

This job description was developed and approved on the basis of an employment contract with ___________________________________________________________________________________________________

(name of the position of the person for whom

and in accordance with this job description) the provisions of the Labor Code of the Russian Federation and other regulations governing labor legal relations in the Russian Federation.

I. General Provisions

1.1. The Human Resources Inspector is a professional.

2. The HR inspector is hired and dismissed by the order of the director upon presentation of ___________________________________________________________________________________________________

(head of the personnel department, head of the structural unit that is part of the personnel department)

3. A person with a secondary professional education, without presenting requirements for work experience, or initial vocational education, special training in installed program and work experience in the profile of at least ______ years, including at this enterprise at least ______ year (years).

4. The HR inspector reports directly to ________________________________________________

___________________________________________________________________________________________________

(to the head of the personnel department, the head of the structural unit that is part of the personnel department)

5. During the absence of the HR inspector (business trip, vacation, illness, etc.), his duties are performed by a duly appointed deputy who bears full responsibility for their high-quality, effective and timely implementation.

6. In his work, the HR inspector is guided by:

regulatory documents governing the issues of accounting and personnel movement;

teaching materials on personnel issues;

the charter of the enterprise;

labor regulations;

orders and orders of the director of the enterprise;

this job description.

7. The HR inspector should know:

legislative and regulatory legal acts on personnel issues,

methodological materials for maintaining documentation on accounting and movement

staff;

labor legislation, rules and regulations of labor protection;

structure and staff of the enterprise; the procedure for registration, maintenance and storage of work books and personal files of employees of the enterprise;

the procedure for establishing the names of professions of workers and positions of employees, general and continuous work experience, benefits, compensations, registration of pensions for employees;

the procedure for accounting for the movement of personnel and drawing up the established reporting;

the procedure for maintaining a data bank on the personnel of the enterprise;

basics of office work;

computer facilities, communications and communications.

II. Functions

The HR inspector has the following functions:

1. Keeping records of the personnel of the enterprise and its subdivisions.

2. Participation in the development of measures to reduce staff turnover.

3. Registration of personnel documentation.

4. Verification of compliance with vacation schedules at the enterprise.

5. Exercise control over the state of labor discipline in the divisions of the organization, the submission of established reporting.

III. Job responsibilities

To perform the functions assigned to him, the HR inspector is obliged to:

1. Keep records of the personnel of the enterprise, its subdivisions in accordance with the unified forms of primary accounting documentation.

2. Draw up the admission, transfer and dismissal of employees in accordance with labor legislation, regulations and orders of the head of the enterprise, as well as other established personnel documentation.

3. Form and maintain personal files of employees, make changes in them related to work.

4. Prepare the necessary materials for qualification, certification, competition commissions and the presentation of employees for incentives and awards.

5. Fill out, take into account and store work books, calculate the length of service, issue certificates of the present and past labor activity workers.

6. Make entries in work books about the incentives and awards of workers.

7. Enter information about the quantitative, qualitative composition employees and their movement to the data bank on the personnel of the enterprise, monitor its timely updating and replenishment.

8. Keep records of the provision of vacations to employees, exercise control over the preparation and compliance with the schedules of regular vacations.

9. To issue pension insurance cards, other documents necessary for the appointment of pensions to employees of the enterprise and their families, the establishment of benefits and compensations; with staff turnover

study its causes, participate in the development of measures to reduce staff turnover.

10. Prepare documents after deadlines current storage for storage in the archive, draw up established reporting.

11. Exercise control over the state of labor discipline in the divisions of the organization and the observance by employees of the internal labor regulations.

12. __________________________________________________________________________________________.

IV. Rights

The HR inspector has the right to:

1. To get acquainted with the draft decisions of the management of the enterprise concerning its activities.

2. Submit proposals for improving the work related to the responsibilities provided for in this instruction for the management's consideration.

3. Receive from the heads of structural divisions, specialists, information and documents necessary for the performance of their duties.

4. Engage specialists from all structural divisions of the enterprise to solve the responsibilities assigned to it (if this is provided for by the provisions on structural divisions, if not - with the permission of the head of the enterprise).

5. Require the management of the enterprise to assist in the performance of their duties and rights.

6. ____________________________________________________________________________________________.

V. Responsibility

The HR inspector is responsible for:

1. For non-fulfillment (improper fulfillment) of their duties provided for by this job description, within the limits determined by the labor legislation of the Russian Federation.

2. For offenses committed in the course of carrying out their activities - within the limits determined by the administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage - within the limits determined by the labor, criminal and civil legislation of the Russian Federation.

The job description is developed in accordance with ______________________________________________

(name, number and date of the document)

Head of structural unit _____________________________________________________

(HR department) (initials, surname)

_________________________

(signature)

"__" __________ 20__

AGREED:

Head of the legal department ___________________________________________

(initials, surname)

_____________________________

(signature)

I have read the instructions: ______________________________________________

(initials, surname)

___________________________ "__" __________ 20__

(signature)

Human Resources Specialist organizes and conducts work, registration of admission, placement and accounting of personnel; studies employees in their practical activities and makes proposals to the management on their relocation, promotion, dismissal, creates a reserve of personnel for promotion to managerial and financially responsible positions; organizes and conducts all types of training and advanced training of personnel, keeps records and reports on personnel.

One of the important functions of a personnel management manager is planning management personnel, determining the need for personnel, taking into account positions and specialties for a particular catering organization; determination of the forms of training and advanced training of management personnel and the number of students in each form; determination of costs for training and advanced training of personnel, long-term and current planning of the placement, promotion and relocation of leading personnel.

.4 Main functions of personnel service employees

The main purpose HR department is implementation of personnel policy.

The main tasks department are: selection, placement and education of personnel; registration and accounting of personnel; ensuring the rights, benefits and guarantees of employees; control over the state of labor discipline.

To solve the assigned tasks, the personnel department carries out the following functions:

1. Develops personnel policy, as well as a set of measures for its implementation.

Draws up calculations of the need for personnel and determines the sources of its satisfaction based on the study of the labor market.

Provides cadres of workers and employees of the required professions, specialties and qualifications in accordance with the goals, strategy and subject of the enterprise.

Forms and maintains a data bank on the quantitative and qualitative composition of personnel.

Together with the heads of structural divisions, he selects and selects employees and makes proposals for their appointment to positions.

Informs employees about available vacancies.

Establishes links with educational institutions, employment services, recruiting agencies for recruiting personnel, as well as the media to advertise the hiring of workers.

Draws up the admission, transfer and dismissal of employees in accordance with labor laws, regulations, instructions and orders of the director.

Keeps records of personnel, established personnel documentation.

Issues certificates about the labor activity of employees, the position held and the amount of wages.

Carries out reception, filling, storage and issuance of work books.

Prepares materials for presenting employees to incentives, to attract employees to material and disciplinary responsibility.

Together with the heads of structural divisions, he assigns personnel based on an assessment of their qualifications, personal and business qualities.

Organizes the certification of employees, its methodological and informational support. Analyzes the results of certification.

Organizes, in accordance with regulatory legal and methodological documents, checks in departments: compliance with the correct use of labor in structural departments; the state of labor discipline; execution of decisions of the attestation commission.

Carries out a record and analysis of the results of inspections and, if necessary, the intervention of the General Director informs him about the existing violations and ways to eliminate them.

Prepares documents for registration of pensions and submits them to the social security authorities. Provides social guarantees for workers in the field of employment, compliance with the procedure for employment and retraining of redundant workers, providing them with established benefits and compensations.

Draws up a vacation schedule, keeps records of the use of vacations by employees, draws up holidays in accordance with the approved schedule.

Draws up business trips and keeps track of business trips.

Provides timekeeping.

Develops measures to strengthen labor discipline, reduce staff turnover, loss of working time, and monitors their implementation.

Considers complaints and applications of employees on the issues of hiring, moving and dismissing, violations of labor laws.

.5 Communication of the HR department with other departments of the enterprise

Human Resources Department fulfills its functions in close contact with all

structural divisions for the placement of personnel, registration of personnel documentation, the application of incentives and penalties to employees, certification, registration of vacations, compliance with labor discipline.

To perform functions and exercise rights, the HR department interacts with the organization's divisions according to the following scheme:

Subdivision name	Documents and information
	Receives	Provides (directs)
All structural divisions	Applications for workers and employees	Employee incentive decisions
	Submissions for rewards	Extracts from orders (copies of orders) on personnel (at the request of the heads of departments)
	Characteristics on workers	Approved Vacation Schedule
	Materials for bringing employees to disciplinary and material liability	Copies of orders to encourage employees, to impose disciplinary action
	Explanatory notes from violators of labor and production discipline	Orders to eliminate violations of labor legislation
	Vacation schedule projects by department	Attestation Commission Decisions
	Materials for travelers	Copies of orders for assignment
Accounting department	Salary certificates for registration of pensions
	Materials for issuing certificates to employees about work in the organization, the position held and the amount of wages	Draft orders for the admission, dismissal and transfer of financially responsible persons
	Information about financially responsible persons	Draft agreements on liability
	Staffing table	Time sheets
	Schemes of official salaries, surcharges, wage supplements	Vacation schedule
	Labor standards	Temporary disability certificates for payment
	Staff Regulations	Certificates of change of the name of the employee
	Regulations on material and moral incentives for employees	Business trip orders, other documents for payment of travel allowances
	Disciplinary Responsibility Statement	Orders of execution from courts for deduction from wages of employees
	Regulations on structural divisions of the organization	Information on the hiring, transfer and dismissal of workers
	Payroll and headcount calculations	Information on the payroll number of employees
	Calculations of the need for workers and employees	Staff turnover certificates
		Reports, statements on the state of labor discipline
Legal department	Information on changes in labor legislation, social security legislation	Draft employment contracts with executives organization
	Normative legal acts on labor	Applications for the search for the necessary regulatory legal acts clarification of the current legislation
	Explanations of the current labor legislation and the procedure for its application	Orders for sighting

3.6 Personnel statistics

Staff- this is the personnel of the organization, including all employees, as well as working owners and co-owners. The main characteristics of the organization's personnel are: number and structure.

Number of staff organization depends on the nature, scale, complexity, labor intensity of production (or other) and management processes, the degree of their mechanization, automation, computerization. These factors determine its normative (planned) value. More objectively, the staff is characterized by the payroll (actual) number, i.e. the number of employees who are officially working in the organization at the moment. Table 1 provided number of staff organizations for 2005-2009

Table 1 - The number of personnel of the catering enterprise Canteen No. 1 MUP "Globus", Zelenogorsk

According to the above table, the number of staff is constantly increasing. This increase is associated with the expansion of production, the premises itself, as well as the emergence of new positions.

The company has introduced a line of Japanese cuisine, which provides for the introduction of an additional team of chefs, engaged in the production of Japanese cuisine. In addition, the increase in the area of ​​the hall and the number of seats has led to the need to expand the staff of service personnel.

Analysis of composition and structure the personnel of the catering enterprise Canteen No. 1 MUP "Globus" of Zelenogorsk is given in table. 2.

The director is responsible for the organization and results of all trade and production activities, controls the implementation of the plan of indicators of the commercial, economic and financial activities of the enterprise. He is responsible for the culture of serving visitors, the quality of products, the state of accounting and control, the safety of material assets, and compliance with labor laws. The director of the restaurant personally solves the issues of selection and placement of personnel.

The production manager is responsible for the operation of the production departments. He studies consumer demand; ensures the rational use of raw materials and organizes the culinary processing of raw materials in accordance with the rules of the technology for preparing high quality dishes; ensures compliance with the rules of sanitation and hygiene, labor protection and safety measures at work; timely submits reports to the accounting department on the use of inventory items.

The chief accountant organizes accounting, economic and financial activities of the enterprise and control over the economical use of material, labor and financial resources, the safety of the property of the enterprise. Forms, in accordance with the legislation on accounting, an accounting policy based on the structure and characteristics of the enterprise, the need to ensure its financial stability.

The chef organizes and supervises the production. The main directions of his activity are: menu formation; planning and selection of the necessary raw materials and materials; quality control of cooking and serving dishes; control over the storage of raw materials, semi-finished products and finished products; conducting trainings with production and hall personnel; implementation of changes in the work of production. Supervises the work of cooks.

The technologist controls the cooking technology, the raw materials and semi-finished products used, and also draws up technical and technological maps for each dish.

Equipment repair specialists provide production with the necessary equipment, control the reliability of all technical devices at the enterprise, and also take measures to eliminate any malfunctions.

The supply department provides the production and bar with the necessary products, raw materials and semi-finished products.

The main task of the hall manager is to work with guests and staff, meet and greet guests, control the preparation of the hall for service and provide high level sales.

The cooks are engaged in the preparation of dishes in accordance with the rules of technology for preparing high quality dishes, in compliance with the rules of sanitation and hygiene, labor protection and safety measures.

The main task of the waiter is to welcome and serve guests, take orders, issue and present invoices to them. Serving banquets, anniversaries, weddings, food tastings, as well as onsite service. Assisting guests in choosing food and drinks and serving them on the tables. Ensuring a high level of sales and quality of service, the fullest possible satisfaction of guests' requests. Settlement with visitors according to the invoice.

The main task of the bartender is to welcome and serve guests at a high level with alcoholic and other drinks, cigars. Preparation and serving of mixed drinks, payment with the guest. Ensuring a high level of sales and quality of service, revitalizing the atmosphere in the bar. Keeping records and reporting in the bar.

The rights and obligations of employees are determined by special instructions and internal regulations.

Table 2 - Analysis of the composition and structure of the personnel of the public catering enterprise Canteen No. 1 MUP "Globus", Zelenogorsk

			Growth rate%
	number, people	number, people
AUP, total, including:
Director
Chief Accountant
Accountant
Administrators
Hall managers
Supply department specialists
Technologist
Head of production
TOP, total
Waiters
Sellers
Bartenders
Kitchen workers
Confectioners
Forwarding drivers
Cleaning ladies
Storekeepers
Equipment repair specialists
Cloakroom attendants
Total employees

Based on the calculations presented in Table 2, it should be concluded that in the reporting year 81 people worked at the enterprise, which is 37.29% more than last year.

Personnel movement analysis are presented in table. 3.

Table 3 - Analysis of the movement of personnel of a public catering enterprise Canteen No. 1 MUP "Globus", Zelenogorsk

Index			Growth rate, %
Average headcount
New employees hired during the year
Retired workers
Retirement, study, military service
By on their own
For violation of discipline
Reception turnover,%
Disposal turnover,%
Total turnover,%
Staff turnover,%
Personnel constancy ratio,%

To characterize the movement of labor, the dynamics of the following indicators is calculated and analyzed:

Reception turnover ratio (K pr) = the number of hired personnel / average headcount * 100%

K pr 2005 = 19/59 * 100% = 32.2

K pr. 2006 = 81/90 * 100% = 90

Disposal turnover ratio (K in) = number of people dismissed for all reasons / average headcount * 100%

K in 2005 = 10/59 * 100 = 17

Q. 2006 = 50/90 * 100% = 55.55

Total turnover ratio (K about) = (number of personnel hired + number of dismissed for all reasons) / average number of personnel * 100%

K rev 2005 = (19 + 10) / 59 * 100% = 49.2

K vol. 2006 = (81 + 50) / 90 * 100% = 145.55

Employee turnover rate (K t) = the number of people who quit voluntarily and at the initiative of the administration for violation of labor discipline / average headcount * 100%

2005 = 10/59 * 100% = 17

2006 = 50/90 * 100% = 55.55

Personnel constancy ratio (K post) = (average headcount - the number of dismissed for all reasons) / average headcount * 100%

By post 2005 = (59 - 10) / 59 * 100% = 83.1

K post 2006 = (90 - 50) / 90 * 100% = 44.44

The calculation of indicators characterizing the movement of labor at the enterprise in 2009 shows that the coefficient of turnover on admission = 90, coefficient of turnover on retirement = 55.55, coefficient of total turnover = 145.55, coefficient of staff turnover = 55.55, coefficient of constancy frames = 44.44.

The high rate of admission is due to the fact that the company is at the stage of formation. Expansion of production and hall area also leads to an increase in the number of personnel, including those newly hired.

The staff turnover rate is also quite high (17% in 2008 and 55.5% in 2009, mainly among service personnel).

It can also be stated that this enterprise has a rather low staff retention rate, which indicates a significant change in the staff of workers.

Qualitative characteristic personnel by gender and age composition, by work experience and level of education are presented in table. 4.

Table 4 - Qualitative characteristics of the personnel of the public catering enterprise Canteen No. 1 MUP "Globus", Zelenogorsk

Group of workers					Growth rate, %
By age, years - up to 20 - from 20 to 30 - from 30 to 40 - from 40 to 50 - from 50 to 60 - over 60		0,07 0,52 0,17 0,19 0,03 0,02		0,13 0,57 0,12 0,14 0,03 0,01	300 161,29 110 118,18 150 100
By education - higher - incomplete higher - specialized secondary - general secondary - incomplete secondary - primary		0,43 0,15 0,27 0,09 0,03 0,03		0,44 0,19 0,23 0,08 0,03 0,03	156 188,89 131,25 140 150 150

Analyzing the data given in the table, the following conclusions can be drawn:

The bulk of the company's workers are between 20 and 30 years old, which speaks of a young team. The highest rate of personnel growth is observed among young people (under 20) - 2 times.

Over the past year, there has been an increase in workers with higher (by 56%), secondary special (by 31.25%), incomplete higher (by 88.89%), i.e. the level of education of the personnel is increasing.

All this is explained by the fact that such positions as a bartender and a waiter are mainly recruited by young people studying at the university or graduating from the university.

Concerning wage systems, then at the public catering enterprise Canteen No. 1 MUP "Globus" in Zelenogorsk, a system of remuneration is applied - time-bonus, which assumes that in addition to earnings at the tariff rate (salary) for actually worked time, a bonus is paid for the fulfillment and overfulfilment of certain indicators work specified in the provision on bonuses. This system is used to pay for bartenders and cooks, as well as for the administration.

Analysis of the structure of the wage fund in the context of categories of workers in table. 5.

Table 5 - Labor remuneration systems applied to the personnel of the public catering enterprise Canteen No. 1 of the Municipal Unitary Enterprise "Globus" of Zelenogorsk

So, the salary fund per month of the AUP is 98.4 thousand rubles, trade and operational personnel 298.56 thousand rubles, support personnel 81.48 thousand rubles.

The largest share in the structure of the wages fund of the personnel of the catering enterprise Canteen No. 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk is occupied by the wages fund of the trade and operational personnel 62%, since this group has the largest number workers.

AUP accounts for 21% in the structure of the wages fund. The share of the wage fund for auxiliary personnel is 17%. According to the position held, each employee receives a certain salary.

Employees receive additional funds in the form of bonuses and allowances in the amount of 20% of their salary.

Analysis of average wages the personnel of the catering enterprise Canteen No. 1 of the Municipal Unitary Enterprise "Globus" of Zelenogorsk in the context of individual categories of personnel is presented in table. 6.

Table 6 - Analysis of the average wages of employees of the enterprise in the context of certain categories of personnel

			Rate of change,%
payroll fund, thousand rubles
Average salary of one employee, thousand rubles
Support staff, people
payroll fund, thousand rubles
average salary of one employee, thousand rubles

According to the analysis of the average salary of the personnel of the public catering enterprise Canteen No. 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk for 2008 and 2009, the average salary has changed for all categories of workers in the direction of increase.

The average salary of AUP increased from 11.8 to 12.3 thousand rubles; TOP employees from 9.7 to 10.0 thousand rubles; employees - auxiliary personnel from 8.8 to 9.1 thousand rubles.

The highest growth rate of 104.2% is noted for the remuneration of the administrative and managerial staff. The growth of the wage fund for this category of workers is due to the increase in the salaries of managers in 2009.

Analysis of the composition and structure of the payroll by type of payment in table. 7.

Table 7 - The structure and composition of the wages fund of the personnel of the catering enterprise Canteen No. 1 MUP "Globus" of Zelenogorsk

Component documents					Deviations by		Growth rate, %
Wages fund, total, incl.
payments at tariff rates, salaries and piece rates
awards and rewards
payments by district coefficients and percentage allowances
payments for unworked time
other payments

Table 7 shows that wages for work performed and hours worked occupy the largest share in the wages fund. The share of this category remained unchanged at 45.1%, while the absolute increase amounted to 22.4 thousand rubles. In 2008, payment at tariff rates, official salaries amounted to 2566.9 thousand rubles, then in 2009 it increased to 2589.3 thousand rubles.

During the analyzed period, the share of incentive payments increased from 10% to 10.1%, while the amount of incentive payments increased by 10.7 thousand rubles.

So, personnel policy is a purposeful activity to create a workforce that would best facilitate the alignment of the goals and priorities of the enterprise and its employees.

The question of the labor resources of public catering enterprises is relevant, since labor is an integral part of production. When selecting personnel, it is necessary to take into account the development strategy of the enterprise, the main component of which is the employee's competence: education, experience, communication skills and the ability to work in a team.

In the process of analyzing the use of labor resources, the movement of labor, the provision of an enterprise with labor resources was studied. Labor resources are associated with wages, with the help of which the employee's material interest in the results of work is ensured.

Conclusion

Personnel policy is implemented through personnel work, therefore the choice of personnel policy is associated not only with the definition of the main goal, but also with the choice of means, methods, priorities, etc.

The internship at Canteen # 1 of MUP "Globus" in Zelenogorsk confirmed that human capital is one of the most important factors in the commercial success of an enterprise. In the process of practice, she carried out the functions of a sales manager, these functions are directly related to the solution of managerial, organizational, marketing problems.

In modern production conditions, the efficiency of using production assets, raw materials, improving the quality and structure of manufactured products depend both on the number of employees and on the level of their qualifications. In accordance with the current legislation, enterprises themselves determine the total number of employees, their professional and qualification composition, the states approve. Lack of staffing often has a negative impact on the quality and dynamics of the volume of products.

The analysis of the main directions of the personnel policy of the Canteen No. 1 of the Municipal Unitary Enterprise "Globus" in Zelenogorsk showed that all the main directions are regulated by the developed management documents. All employees of the company are provided with a social package that generally complies with the Labor Law. The procedure for recruiting and selecting personnel is fully developed and regulated.

During my internship, I did the following work:

studied the organization's management structure;

got acquainted with the organizational structure, tasks and functions of the personnel department;

got acquainted with the system of professional duties and job descriptions of the department specialists;

actively participated in the economic activities of the enterprise, to provide assistance to specialists;

studied the technical, socio-economic conditions of the work in the department;

examined the basic documentation supporting the functioning of the department.

The results of the work performed by the report on the passage of the internship.

Thus, the set goal of the practice was achieved, the knowledge gained was directly used in practice.

Bibliographic list

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2. Labor Code of the Russian Federation of December 30, 2001 No. 197-FZ (as amended on November 25, 2009).

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Scientific and practical commentary on the law of the Russian Federation "On state and municipal unitary enterprises." - M .: Eksmo, 2005 .-- 432 p.

Panova, L.A. Organization of production at a public catering enterprise: Uch. allowance / L.A. Panova. - M .: Dashkov and Co, 2005 .-- 320 p.

Radchenko, L.A. Organization of production at a catering enterprise: Textbook / L.A. Radchenko. - Rostov n / a: Phoenix, 2005 .-- 352 p.

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The significance of the development of public catering enterprises at the present stage. The emergence of food factories, firms that take on the task of organizing social food. The need to improve the quality of products and services provided.

Introduction

Industrial practice of students is an integral part educational process and an important stage in the theoretical and professional training of a specialist.

The duration of the internship, for which the report is submitted, lasted from December 9, 2013 to December 28, 2013.

The purpose of the industrial practice at the enterprises of the tourism industry:

· Acquisition of practical skills of independent work in the main positions of employees of public catering enterprises according to the profile of the received education;

· Formation of an idea about the work of the restaurant, about the place and role of the graduate in the structure of the object of practice.

Acquaintance with job responsibilities main categories of workers;

· Mastering the technology of production of restaurant services;

· Acquisition of organizational skills of work in a team, taking into account interpersonal communication and professional ethics;

· Study of the structure of management at enterprises;

· Fulfillment of official functions of a waiter;

Consolidation and improvement of knowledge foreign language when working with foreign clients.

Achieving this goal involves solving the following tasks:

Obtaining a holistic view of the work of a public catering enterprise on the basis of current legislation, regulatory and methodological and other documents

Acquaintance with the structure of an enterprise in the restaurant industry

Study of the features and technological processes of its activities

Study of the nature of the interaction of the enterprise with consumers of services.

General characteristics of a public catering enterprise

Public catering is one of the main branches of the sphere of circulation and fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the people. The solution to this basic economic and social problem is carried out through the development of retail trade. Public catering turnover is an integral part of the country's retail turnover, and the well-being of the people largely depends on its development. At many enterprises, the material and technical base, commodity, labor and financial resources are used unsatisfactorily. In this regard, the main task of the analysis of the economic activities of catering enterprises is to identify, study and mobilize reserves for improving the quality of customer service, work efficiency by eliminating shortcomings in management, improving the use of economic potential, achieving the best results with the least labor and cost. [1, p. 35]

The sphere of public catering includes all organizational forms of mass catering (in orphanages, preschool institutions, hospitals, public catering enterprises of various forms of ownership, etc.), the tasks of which are to restore and maintain people's health at the proper level.

Public catering can also be viewed as an industry whose main purpose is to provide services to the population in the form of public catering in exchange for their monetary income. The catering industry is characterized by a common material and technical base, trade and technological and organizational and economic structures. According to experts, about 83% of food is prepared at home, and about 17% at catering establishments.

The socio-economic importance of public catering is expressed in the creation of conditions for productivity growth and improvement of work organization due to the provision of high-grade hot meals at the place of work and study of the population; in ensuring the economy of social labor and funds; in creating the prerequisites for increasing the free time of members of society, especially women.

The public catering industry is characterized by a combination of three functions: production of prepared food; its implementation; organization of consumption. The initial function is production, labor costs for which make up 70 - 90% of all labor costs in the industry.

During the production process, a new product is created at catering establishments. Own catering products are sold with new consumer properties and additional value.

Since the economy is based on commodity-money relations, catering enterprises perform the function of selling manufactured products and purchased goods as values.

Food is a form of consumption, therefore an important function of the industry is the organization of consumption. In terms of the combination of functions, catering enterprises differ from all industries, in particular, from trade and the food industry. Food processing enterprises manufacture food products, however, as a rule, they can be used after additional technological processing. Food products have longer shelf life. Public catering products are not subject to long-term storage and transportation, which requires the organization of its consumption on the spot. Of course, not all food service products are consumed locally. In recent years, due to a decrease in the number of consumers at catering establishments as a result of a decrease in the purchasing power of the population, catering establishments have begun to actively engage in the production of semi-finished products, culinary and confectionery products, and other types of products (pasta, branded bread, smoked meats, etc.) and selling them to the retail trade network as a wholesale release. In this case, only two functions are carried out: production and sale.

In terms of the combination of functions, public catering differs from retail. Trade enterprises carry out the purchase and sale of goods. In public catering, the function of production is also performed for its own products, and for dining, it also additionally performs the function of organizing consumption.

All catering facilities can be classified according to various criteria:

Forms of ownership (state and private enterprises, including those owned by consumer cooperatives, collective, based on mixed ownership, foreign);

Object types (canteen, restaurant, cafe, snack bar, buffet, bar, culinary store, culinary plant, food plant);

Specializations (general and specialized enterprises);

Extra charge categories and level of service (objects of the highest, first, second and third categories, as well as luxury categories). The third category is assigned to public catering facilities associated with serving certain contingents of consumers and located at schools, construction sites, industrial enterprises. In this case, educational authorities, industrial enterprises, etc. are obliged to provide free space, equipment for catering, pay utility bills;

Organizations of the trade and technological process (objects of direct service, centralized production and complex);

Mobility (stationary, mobile, seasonal);

Completion of the production process (enterprises with and without a kitchen are preproduction).

The restaurant is the most comfortable catering facility. This is a public catering facility with a wide range of complex dishes, including custom-made and branded, wine and vodka, tobacco and confectionery products, purchased goods with an increased level of service combined with leisure activities. A custom-made dish is a dish that requires individual preparation and execution after receiving an order from a consumer. Specialties include dishes that are prepared on the basis of a new recipe and technology or a new type of raw material. These dishes reflect the specifics of this food facility. They should be distinguished by their original design, successfully combine products in terms of taste. Restaurant service is provided by highly qualified waiters. Restaurants can be of the premium, premium, first and second categories. Depending on the extra charge category, there are requirements for restaurants in terms of material and technical equipment (furniture, dishes, table linen and appliances), hall interior design, advertising, assortment (the proportion of ordered and specialty dishes in the menu).

The Savoy fete restaurant is located in a lively area of ​​the city, not far from the Embankment - at the very beginning of the Arbat. Thus, this place has a very convenient location, since both residents and guests of the city can safely spend time in the comfortable atmosphere of the restaurant and taste delicious European dishes, Japanese cuisines and national Russians.

This establishment takes its history from the work of a cafe-bar with an intriguing name "Pustota". Previously, this enterprise consisted of only one floor, where there were no subdivisions for smoking and non-smoking areas, and also had only 35 seats.

On December 19, 2012, the general style and policy of this establishment came to dramatic changes with the opening of a new elite catering establishment with the French name "Savoy fete". Two floors were built, one of which became a non-smoking area, where families with children and simply people who cannot stand the smell of tobacco smoke can quietly dine.

The Savoy fete restaurant works in the lounge style. The Lounge style became widespread when tea houses and cafes appeared in world capitals such as London, New York and Paris, where people do not just eat and drink, but spend time, relax from the daily race of life. The very concept of "Lounge" includes not only and not so much a musical direction, it is a way of life. Lounge is a state of mind, an easy attitude to everything, a detached and relaxed look.

Lounge is lightness and depth, denial of any tension, concentration, obsession, enveloping comfort.

The active use of the style can be seen now in many establishments. In the interior, these are natural colors, futuristic and natural forms, airy fabrics... The style is difficult to grasp, as in music it is more of an atmosphere that is built up in a cube from various elements. Well thought out design is an integral part of a lounge-style establishment. Cozy and soft armchairs with cushions are conducive to sitting and relaxing longer. Candles are burning on tables in the twilight. Facility format and design create a pleasant atmosphere of comfort and warmth. Here you can enjoy a hookah, have a heart-to-heart talk with friends, make new acquaintances, listen to jazz. Here you can hold a business meeting, a family dinner, or relax during a break.

In the evening, the atmosphere of the restaurant is conducive to informal fun, romantic meetings and relaxation with friends. This is especially facilitated by carefully selected music, sets from popular DJs, an extensive bar card and a rich hookah card.

The SAVOY fкte menu contains hits from a wide variety of cuisines, combines their author's approach, freshness and high quality products.

All guests receive a 20% lunch discount (from 12.00 to 14.00 on weekdays). In addition, the halls have free Wi-Fi. There is a flexible system of discounts for regular guests (5%, 10%).

The hallmark of the restaurant is called its menu, that is, a list of snacks, dishes, drinks (with an indication of the price and output), available for sale during the entire opening hours. The word menu comes from the French "menu" and means a schedule of food and drinks for breakfast, lunch and dinner, as well as a listing of meals for receptions and other types of service.

The sequence of the arrangement of snacks, dishes, and drinks in the menu

Breakfasts

Snacks

· Hot seafood dishes

Hot fish dishes

Hot meat dishes

Side dishes

Japanese page

· Desserts

Branded teas

· Beverages

· Alcohol

Cocktails

All dishes on the menu are listed in sequence according to the meal order. The order of listing the dishes must comply with the assortment minimum established for each enterprise - a certain number of dishes and drinks that must be sold daily. [9, c.116]

Reducing the number of names of dishes and snacks provided for by the assortment minimum is not allowed. On the contrary, the assortment can be expanded by including seasonal and specialties in the menu.

When compiling the menu, a variety of snacks and dishes should be achieved, both by the types of raw materials (fish, vegetables, meat) and by the methods of culinary processing (boiled, stewed, fried, stewed, baked), as well as the correct combination of the side dish with the main product.

When compiling the menu, the taste qualities of food, the external design of dishes are taken into account. It should also be borne in mind that taste harmony must be achieved in dishes by combining various components with each other.

The next factor taken into account when drawing up the menu is the seasonality of consumption. It is known that meals rich in fats and proteins are in great demand in winter, while in summer there is an increase in demand for cold meals, vegetables and fresh fruits.

Many consumers visit the restaurant every day at lunchtime, so the menu should be diversified not only for a given day, but also by days of the week.

When choosing side dishes and sauces for dishes, it is necessary to ensure that they correspond to the main product. Meals and snacks included in the menu must be available throughout the day of operation. It should also be borne in mind that consumers with children often visit the restaurant during the day. Therefore, the menu should include half-portions or special meals for children.

On the menu, all appetizers and dishes are arranged in the following order: from less spicy to more spicy, from stewed to boiled, fried to stewed. The types of menus differ from each other in terms of the selection of the offered dishes and the structure of prices.