Development of a production program for a public catering enterprise. Development of the production program of the restaurant. To achieve the goals set, the enterprise must organize its activities in such a way as to keep under control all the technical

The production program of the enterprise is a plan for the daily amount of products manufactured.

The methodology for developing the production program of an enterprise depends on the type of enterprise and the methods and forms of service adopted.

The production program for various types of enterprises Catering- precooking and working on raw materials - is a daily settlement menu for the implementation of dishes in the hall of this enterprise and for the supply of buffets, canteens, cooking shops, home meals, etc.

The projected public catering enterprise consisting of: Restaurant and cocktail bar with 60 seats. Of these, 10 seats are a cocktail bar, in the daytime there are 20 seats for a business lunch, in the evening there are 16 seats for a banquet hall.

The settlement menu is a list of names of dishes with an indication of their output and quantity. To compose it, you first need to perform a number of calculations: determine the number of consumers, the total number of dishes and the number of dishes by group.

Determining the number of consumers

The number of users can be determined based on the floor load schedule or site turnover throughout the day. The schedule for loading the hall is made taking into account the operating mode of the enterprise, the duration of a meal by one consumer and the percentage of loading the hall by the hours of its operation.

The number of people for the banquet hall we accept 1 landing per day 100% loading. Hence, the number of feeding in banquet hall we find by the formula:

N = 16 * 1 * 100/100 = 16 people.

The number of consumers served per 1 hour of the enterprise's work is determined by the formula:

where P is the number of seats in the hall;

The turnover of places for settlement period;

Table 1 - Schedule of the loading of the halls

Opening hours	General hall (30 seats)	Business lunch (20 seats)
availability places for 1 hour, times		Number of visitors	availability places for 1 hour, times	Quantity visitors

Determine the number of dishes using the formula:

where Nр is the number of visitors for the billing period, people;

mр is the average coefficient of food consumption by one person for a given period.

The number of dishes in the restaurant and cocktail bar is summarized in table 2

Table 2 - Determination of the number of dishes

To determine the number of different dishes in a restaurant and cocktail bar, we calculate the percentage different groups dishes. We summarize the data in tables 3 and 4.

Table 3 - The ratio of various groups of dishes in the range of products manufactured by the enterprise in the restaurant hall

Name	Restaurant menu (462 dishes)
From total dishes	From this group of dishes

Cold snacks:



vegetable snacks
Hot snack

filling stations

Hot dishes:



cereal

Sweet food (desserts)

Table 4 - The ratio of various groups of dishes in the range of products manufactured by the enterprise in a cocktail bar

The calculation of the number of products not included in the assortment breakdown is summarized in Table 5.

Table 5 - Approximate consumption rates by one consumer in the restaurant hall and cocktail bar

Name	unit of measurement	Rate for one person	For the estimated number of people
A restaurant	Cocktail bar	A restaurant (132 people)	Cocktail bar (100 people)
Hot drinks
Cold drinks including:
fruit water
mineral water
natural juice

Flour confectionery
Wine and vodka products

Cigarettes
Lighter

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INTRODUCTION

The topic of this course work is the development of the production program of the enterprise, the organization of the work of a cafe with 100 seats, specializing in Russian cuisine.

Food service plays important role in the life of society. They most fully satisfy the nutritional needs of people. Catering enterprises perform functions such as the production, sale and organization of the consumption of culinary products by the population in a specially organized locations... Catering enterprises carry out their own economic activity and in this respect do not differ from other enterprises.

The significance and relevance of Russian cuisine lies in the fact that it is a traditional cuisine ... Its dishes and flavors change depending on the geographic location. Russian cuisine has incorporated elements of ancient Slavic cuisine, as well as dishes from various peoples inhabiting Russia.

A distinctive feature of the dishes of Russian peasant cuisine is that such a technique as ... Typically, food was prepared in , therefore, cooking is very widely used, , ... It is also typical for Russian cuisine to harvest vegetables and fruits by pickling, salting and soaking. However, for modern versions of Russian dishes, frying is an equal preparation process along with the rest. In particular, pancakes and pancakes, eggs, many types of meat dishes are fried..

The relevance of this topic lies in the fact that nowadays an increasing place in restaurant business occupy a cafe with Russian cuisine the way Russian cuisine was and is high demand, this is the most favorite cuisine for the residents of the Ulyanovsk region.

The purpose of the course work is to develop a production program and organize the work of the cafe "Rublevka" SP Akhmedova ZI

To achieve this goal, it is necessary to solve a number of tasks:

Consideration of the theoretical part.

Characteristics of the structural unit.

Development of a production program.

Calculation of raw materials.

Calculation of the number of production workers

Consideration of the problem aboutNSrans tRatdand andTRebOinbutnand ITobezopwithnthmustachelOinandIm rabotyinwithtratktatRnOm todoncedelenui

Fund calculation wages production workers of the structural unit.
Rawithhet penthatbeehnOwiththese productswithtratToTatRnwowdoncedelenand I.

The object of this course work is the cafe "Rublevka" SP Akhmedova ZI.specialized inRussian cuisine.

The subject of the research is:development of the production program of the enterprise, organization of the work of a cafe with 100 seats, specializing in Russian cuisine.

Theoretical basis term paper writing are the authors of domestic and foreign authors dedicated to the study and evaluation of the system, publications in periodicals, network resourcesInternet, the results of their own research, the documentation of the cafe "Rublevka" SP Akhmedova ZI

The methodological basis for writing a work is the use of a set of various methods in the process of ongoing research: analysis, grouping, comparison, observation.

The practical significance of the work lies indevelopment of a production program for the cafe "Rublyovka" IP Akhmedova ZI in order to work efficiently.

Course work consists of an introduction, three chapters, a conclusion, a bibliography and annexes. The total volume of work is pages. Course work is illustrated with - drawings, - tables, - applications.

1 THEORETICAL PART

1.1 Organizational and economicNSaracteriwithtick

According to clause 1 of article 23 of the Civil Code, an individual - Akhmedova Zulfiya Ilgizovna acquired the status of an individual entrepreneur at the moment of his state registration- from May 21, 2009, on the basis of OGRN No. 304732813200140, issued by the Inspectorate of the Ministry of Taxes and Tax Collection in the Zavolzhsky district of Ulyanovsk.

The legal address of the entrepreneur is: Ulyanovsk region., G. Ulyanovsk, Zavolzhsky district, pos. Rybatsky, st. Festivalnaya, 28.

SP Akhmedova Z.I. acts on the basis of permits, information about which is presented in Table 1.

Table 1 - Permitting documents SP Akhmedova Z.I.

Type of document

Date of issue, No.

Issued by

TIN 732809603396

OGRN 304732813200140

May 11, 2002

№P61001

series

73№000844116

Inspection of the Ministry of Taxes and Tax Collection of the Zavolzhsky District of Ulyanovsk

Certificate of entry into the United State Register individual entrepreneurs records about an individual entrepreneur.

This enterprise does not have constituent documents, because according to the form of ownership, it is an individual business. According to the legislation of the Russian Federation, constituent documents are not drawn up for an individual entrepreneur and activities are carried out on the basis of a certificate.

Investigating this enterprise, it must be presented according to standard classification criteria in accordance with GOST 30389-2013. Interstate standard. Catering services

a brief description of cafe "Rublevka" IP Akhmedova Z.I according to standard classification criteria (GOST 30389-2013) is presented in table 2

Table 2 - Brief description of the cafe "Rublevka" IP Akhmedova Z.I according to standard classification criteria (GOST 30389-2013)

Classification of public catering enterprises (objects)

Classification groups

By the nature of the activity

Enterprises organizing the production, sale of catering products and consumer services with consumption on site and to take away (export) with the possibility of delivery: restaurants, cafes, bars, canteens, fast food outlets, snack bars, cafeterias, buffets.

By types

Cafe

By mobility

Stationary

On the organization of production of public catering products

Combined enterprises

By service level

First class enterprises

By location

Publicly available

By operating time

Permanent

Cafe "Rublevka" IP Akhmedova Z.I is a detached building with a peripheral infrastructure of technical structures and improvement facilities, united by a single architectural style and the same design concept.

Cafe "Rublevka" IE Akhmedova Z.I is engaged in the production of culinary products and their sale through the trading floor, as well as retail purchased goods.

cafe "Rublevka" IE Akhmedova Z.I is presented in APPENDIX A.in the form of figure 1.1

Organizational structure managementcafe "Rublevka" IP Akhmedova Z.I - islinear-functionalI

This is one of the simplest organizational management structures. It is characterized by the fact that at the head of each structural subdivision there is a one-man leader, endowed with all powers and exercising sole leadership of the employees subordinate to him and concentrating all management functions in his hands.

The advantages and disadvantages of the organizational structure of management are presented in table 3.

Table 3- Advantages and disadvantages of the organizational structure of management of the cafe "Rublevka" IE Akhmedova Z.I

Advantages

Flaws

unity and clarity of management

consistency of actions of executors

ease of management (one communication channel)

clear responsibility

efficiency in decision making

personal responsibility of the manager for end results activities of its unit

high demands on the leader, who must be comprehensively trained in order to provide effective leadership in all management functions

lack of links for planning and preparation of decisions

information overload, many contacts with subordinates, superior and shift structures

difficult links between instances

concentration of power in the ruling elite

To the total organizational and economic characteristics of the cafe "Rublevka" IP Akhmedova ZI include: the number of employees, area, and composition of premises, financial indicators.

Structure and staffingcafe "Rublevka" IE Akhmedova Z.I is indicated in table 4 Table 4 - Structure and staffing of cafe "Rublevka" IE Akhmedova Z.I

Position (specialty, profession)

Number of staff units

Tariff rate, rub.

Management staff

Director

18000

Accountant

15000

Production director

10000

Administrative

staff

Administrator

8000

Bartender

7500

Waiter

6500

Production personnel

Chef HZ

8500

Chef HC

8500

Confectioner

8000

meat binder

7000

Support staff

Cleaning woman

6000

Washer

6000

Total

109000

In accordance with GOST30389-2013 "Interstate Standard. Catering services. Catering establishments. Classification and General requirements»Staff are divided into four categories: Management staff, administrative staff, production personnel, support staff.

At the moment the number of employeescafe "Rublevka" IE Akhmedova ZI is 24 people.

Risinuk: Composition of the Apersonal Structureworkerscafe "Rublevka" IP Akhmedov

Input

Cafe "Rublevka" IP Akhmedova ZI is a one-sided enterprise and all its activities are aimed at the production of culinary products and their sale in the trading floor. Commercial purpose enterprise ismaking a profit, that is, making a profit, due to which the further activities of the enterprise take place.

The company practices a brigade form of labor organization. At the head of the brigade, there is a cook of the 6th grade. Control over the implementation of the production program and quality control of products is monitored by the production manager. Each team is engaged in the manufacture of its own type of product, depending on which workshop the team is working in. The production employs a total of 44 employees (including dishwashers and kitchen utensils), which allows the company to fully provide the necessary number of workers required to fulfill the production program of the company.

The daily management of the enterprise and the solution of more important and specific issues is entrusted to the director and his administrative apparatus.

In general, the divisions of the enterprise are computerized at a fairly high level. An integral computer system has been introduced in the cafe. So the work of the accounting department is completely based on the application computer technology and, first of all, the accounting system "1-C Accounting". All the necessary forms of documents have been developed and collected in a computer database, programs for their processing have been installed. In this case, the daily work of an accountant consists in bringing the documents necessary at the moment to the work unit, filling them out, printing them, collecting ready-made reports, which is then sent for signature to the director and other persons who have the right to sign these documents.

Technological documentation (technological and costing cards) with a recipe from a collection of recipes is stored in the director's computer (standards). It is encoded and cannot be changed. If necessary, the standards are displayed in the working block, the missing data are entered (raw material prices in the calculation cards) or printed (technical and technological cards).

All forms of documents are developed using spreadsheets in the systemExcel... They have been somewhat modified taking into account the specialization of the enterprise. This made the work of accountants easier and more efficient.

Thus, based on the above information, it can be concluded that the management system tends to be effective. And this should allow the enterprise to achieve the intended goals with minimal expenditure of financial and intellectual means.

Table 5 - Analysis of the main economic indicators cafe "Rublevka" IP Akhmedova Z.I for 2013-2014. to the economic section

Index

2013 g.

2014

Deviation, (+ ;-)

Deviation rate (%)

Trade turnover, thousand rubles

123285,2

114789

8496,2

93,11

Amount of gross income, thousand rubles

102326,7

95274,88

7051,82

93,11

Gross income level,%

100

The amount of distribution costs, thousand rubles

31885,7

30160,52

1725,18

94,59

Non-operating expenses, thousand rubles

125

114

91,2

Profit from sales,%

63389,18

75594,48

12205,3

119,25

Profitability from sales,%

4,9

107,44

Profit before tax, thousand rubles

63264,18

75480,48

12216,3

119,31

Income tax, thousand rubles

15183,4

18115,32

2931,91

119,31

Net profit, thousand rubles

48080,78

57365,17

9284,39

119,31

1.2 CharactereriwithtickwithtratktatRnwowdoncedeleniya cafe "Rublevka" individual entrepreneur Akhmedova Z.I

The cafe is a one-storey building, built of silicate bricks with external and internal plaster, the facade is lined with decorative stone. At each enterprise, in accordance with the technological process of product release, production units are organized, which form its production infrastructure. The production structure of an enterprise is understood as the composition of its production units, the forms of their construction, placement, production ties. On the production structure influences various factors: the nature of the products, the peculiarities of the technology of its manufacture, the scale of production, the forms of production relations with other enterprises.

Distinguish between enterprises with a workshop and a workshopless structure. The shops are subdivided into blank, finishing and specialized. Technological lines are organized in each workshop. A technological line is a production area equipped with necessary equipment for a certain technological process.

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.

Cafe "Rublevka" IP Akhmedova ZI refers to a shopless public catering enterprise, due to the small volume of products.

The composition of the premises of public catering establishments and the requirements for them are determined by the relevant SNiP. There are five main groups of premises:

· Warehouse group;

· production group;

· Trade group;

· Administrative and household group.

All groups of rooms are interconnected. All groups of premises are located in the course of the technological process: first, warehouse, production, trade, administrative, utility and technical premises should be conveniently interconnected with them.

The cafe area ensures safe working conditions and compliance with sanitary and hygienic requirements. The area consists of useful area occupied by various technological equipment, as well as the area of the aisles.

The height of the production premises is not less than 3.3 m. The walls are tiled with ceramic tiles to a height of 1.8 m from the floor, the rest is covered with light glue paint.

The floors are waterproof, have a slight slope to the drain, they are covered with metlakh tiles that meet sanitary and hygienic requirements.

An optimal microclimate has been created in the production premises of the cafe. Microclimate factors include temperature, humidity and air velocity. The microclimate is influenced by thermal radiation from the heated surfaces of the equipment.

In "Rublevka" IP Akhmedova Z.I, the production area is equipped with powerful supply and exhaust ventilation. In the kitchen, ventilation hoods that remove heat and evaporation during cooking are located above the heat source with stoves, ovens and stationary electric pans. Optimum temperature in the kitchen in the cold compartment 16 - 18 gr. C, in the hot compartment 23 - 25 degrees C. Relative 1 air humidity 60 - 70%. To create an optimal microclimate in the cafe, automatic air-conditioned units are used.

An important condition for reducing employee fatigue and preventing injuries is proper lighting of production facilities and workplaces.

The cafe uses mixed lighting: artificial and natural. The lighting ratio is 1: 6, and the distance of the workplace from the windows is no more than 8m. The production areas are positioned so that the chefs work facing the window or the light falls from the left. For artificial lighting the company uses fluorescent lamps. When selecting lamps, the norm was observed, per 1 sq. m branch area accounts for 20 watts.

The industrial premises of the cafe have a supply of hot and cold water for washing - baths, electric boilers, cooking pots. Sewerage provides disposal Wastewater during the operation of baths, cooking kettles. To reduce noise, sound-absorbing materials were used, the noise level in the kitchen is 60 - 75 dB.

The premises in the cafe "Rublevka" of IP Akhmedova Z.I are equipped with modern high-performance equipment, which significantly increases labor productivity, facilitates the work of employees and reduces noise.

The workplaces in the cafe are universal. Workplaces are placed in accordance with the sequence of the technological process of cooking, so machines and mechanisms are placed without breaks. This reduces the time required to complete technological operations, since the cooks do not have to make unnecessary movements, which reduces the fatigue of workers, saves production space. When organizing workplaces, the anthropometric data of the human structure were taken into account. Sufficient space in the workplace area excludes the possibility of industrial injuries.

The operating mode of the shops depends on the type of enterprise, the volume of production and the method of selling semi-finished products. All of the above workshops operate in one (day) shift.

Rejection finished products carried out selectively at least twice during the work of one shift. To determine the quality of dishes, members of the commission can withdraw the dish from sale.

Before marriage, members of the commission carefully familiarize themselves with the menu, technological and calculation cards. First, the mass of finished products is determined.

The quality of dishes and finished culinary products is assessed by organoleptic indicators: taste, smell, appearance, color, consistency. Depending on these indicators, the products receive ratings: "excellent", "good", "satisfactory", "unsatisfactory".

In the marriage magazines, the commission (production manager, cooks - foremen) enters its comments on the quality of prepared dishes and culinary products. The magazine should be laced and sealed with a wax seal, and its pages should be numbered. The journal is kept by the production manager.

Control is also systematically carried out over the output of finished products by weighing individual products, the weight of which should coincide (or slightly deviate) with the weight indicated in the regulatory and technological documentation.

1.3 Ca n itarn O - hyi en ich eu cue tr eb O in but n and I To with tr at kt at R n oh oh d once d e l e n ju

cafe "Rublevka" IE Akhmedova ZI The projected cafe operates on a self-service basis.

In the dining room there is a distribution line consisting of two food warmers for the first courses, two food warmers for the second courses, a neutral counter, a refrigerated counter for cold dishes and snacks, and a counter - cash register.

Behind the serving line, there are four serving chefs who dispense food to consumers.

The distribution line is functional and consistent, selected based on the loading schedule of the hall and the calculation menu to avoid queues.

The hall administrator monitors the order in the hall, the distribution cooks, the hall cleaners, and the bartender obey him.

The hall has a bar counter for soft and alcoholic drinks, fruits and desserts. A bartender works at the bar. There is an ice maker for making ice for soft and alcoholic drinks and a coffee machine with different operating modes for making boiling water for tea and instant coffee, as well as for preparing several types of coffee.

To keep the room clean and collect dirty dishes in trading floor dish cleaners work, whose duty is not only to collect used dishes and deliver them to washing tableware, but also to wipe tables and wipe floors with a damp cloth as they become dirty.

The cafe pays great attention to sanitary and hygienic cleaning. The enterprise provides for washing tableware. The work of the halls and, consequently, the level of customer service culture largely depends on the precise work of this department.

The washroom is designed as an adjoining space with a hot shop and a sales area, facilitating the collection and delivery of used dishes, as well as providing a line for serving clean dishes.

When designing the washing room, the number of dishes and appliances to be washed was taken into account.

The equipment in the washing tableware is placed in such a way as to ensure a continuous processing of the dishes: removal of food residues, sorting, pre-washing, sterilization, and drying. The washing room is equipped with a dishwasher, washing baths, tables, drying cabinets, shelves and cabinets for short-term storage of dishes, waste collection trolleys.

The dishwashing process consists of the following operations: removing food residues, sorting, washing, rinsing and drying. In the restaurant, tableware and cutlery are washed in a dishwasher. Dishwasher significantly speeds up the washing of dishes and greatly facilitates the work of washers. In addition, the machine not only washes dishes well, but also sterilizes them, which is especially important from a sanitary and hygienic point of view. The dishes are washed in the machine in three compartments with different water temperature regimes. In the first section, where preliminary washing and degreasing takes place, the water temperature does not exceed 48 ° C. In the second compartment, where the dishes are finally washed and disinfected, the water temperature reaches 55 ° C and in the third compartment they are rinsed (water temperature is 90 ° C).

Before loading the dishes into the machine, the plates are freed from the remnants of the food, for which they are rinsed in the bath. Tea utensils and crystal are washed in a bath with two compartments.

For washing dishes and other utensils by hand, washing tubs are installed. Plates, cleaned from the remnants of food with a brush or wooden spatula, are washed in hot water at a temperature of 40 ° C, using 0.5-2% soda ash and other detergents. In the second compartment of the bath, the dishes are washed in hot water (50 ° C) with the addition of a 10% clarified solution of bleach (10 cm 3 for 1 liter of water). After that, the dishes are placed in metal nets and immersed in the third compartment of the bath, where they are rinsed with hot water (90-98 ° C). After these operations, the dishes are placed on drying racks. To protect the dishes from breaking, rubber corrugated mats are laid on the bottom of the bath.

Plates, saucers, wine glasses, glasses are washed in separate baths in two waters: in the first compartment of the bath in hot water (50 ° С) with the addition of soda, in the second compartment they are rinsed with clean water at a temperature of 70 - 80 ºС.

The cafe uses only detergents and disinfectants approved by the Ministry of Health of the Russian Federation. The use of other means is strictly prohibited.

For manual washing, cutlery is washed in the same way as glassware, but after washing the spoons and forks for disinfection, they are immersed in boiling water for a few minutes, then dried.

The company works with specialized products designed for a certain type of contamination. Professional detergents are not only highly effective, but also environmentally friendly and safe.

For cleaning floors and tiled surfaces, disinfecting detergents with a deodorizing effect are used, which allows you to maintain a pleasant aroma in rooms for a long time.

For disinfection and removal of inorganic contaminants, such as rust, water and urea stone, acid detergents are used, made both on the basis of inorganic and organic acids.

When using acidic detergents, the following rules are followed:

- preparation of a solution of the required concentration;

- apply the solution to the surface to be treated;

- give the opportunity for 10 - 20 minutes to influence the solution on this surface;

- rinse the surface thoroughly with clean water.

To remove organic contaminants, alkaline detergents are used, which effectively remove oil and grease contaminants from the surfaces of plates, fillets, deep fryers, pallets, tiles. They are also used for soaking and bleaching dishes, alkaline agents of both universal and specialized nature are used. Strongly alkaline cleaners are of limited use as they corrode some surfaces such as aluminum. Dispensers and special systems simplify the work with concentrates and insure against mistakes in the preparation of solutions.

presented in table 2.
Table 2 - Assortment list of catering products, beverages and related products

Assortment list of catering products, drinks, related products:

Cafe:

Dishes, desserts and drinks own production, including branded, national, from semi-finished products of industrial production, taking into account the specialization of the enterprise.
A wide selection of alcoholic and non-alcoholic drinks.
Related products: tobacco products, branded souvenirs, printed products

5.16. The public catering enterprise (object) independently determines the list of services provided in the public catering sector. TO additional services include:
- services for organizing and conducting catering, incl. for the delivery of products by customer orders and field service;
- organization of musical and entertainment (animation) services;
- banquet service, incl. special events;
information and consulting (consulting) services;
taxi call by order (request) of consumers;
parking or guarded car parking on the territory of the enterprise (object).
5.17. A public catering enterprise (facility) may establish rules of behavior for consumers that do not contradict regulatory legal acts and regulatory legal documents in force in the territory of the state that adopted the standard (restricting smoking, prohibiting consumers from wearing outerwear, and others).
5.18. The minimum general requirements for catering establishments (objects) of various types are given in Table B1 of Appendix B.

2 About NS e R active n oh NS la n and R ova nor e R ab O T NS with rub To T at R n O G O NS O dr but s d e l e nor I

2.1 Withwiththatinlennot proisinOdwithTvennOh programmNS etcedatItiI

The purpose of technological calculations is to determine the quantitative characteristics of the enterprise as a whole, functional groups or separate rooms.

Technological calculations- the basis for the development of projects for public catering enterprises. The source materials for them are the approved task for the development of the project, the main technical directions in the design of public catering establishments, operating regulations and instructions (MGSN, VNTP, equipment standards), requirements of the NOT in design, an approximate range of products manufactured and sold for various types of public enterprises, technical conditions(TU) and technological instructions (TI) for semi-finished products and culinary products, the relevant industry standards (OST), collections of recipes for dishes and culinary products, etc.

Based on technological calculations, the production program of the projected enterprise, the number of employees, the types and amount of used technological equipment, area of workshops and premises and the entire enterprise as a whole.

The production program of catering enterprises is a daily settlement menu for the sale of dishes in the hall of this enterprise. The development of the production program of the confectionery cafe is carried out in the following order: the number of consumers, the total number of dishes by group in the assortment are determined, and the calculated menu for the hall is drawn up.

The number of consumers is determined on the basis of the hall load schedule or the turnover of seats during the day. When determining the number of consumers according to the hall load schedule, the main data for scheduling are: the operating mode of the enterprise, the duration of a meal by one consumer and the percentage of the hall load by its working hours.

The number of consumers served for 1 hour of the enterprise's work is determined by the formula:

T but bl its but 6 . Graph and To per G R at zk and s but la

Haces pbutboTNS

OborahandinbutemOwithbe monththatsbut 1 h, Rbuts

WedednyayasbutGRatzkbut sbutlbut, %

Numberandsanchezyour

NSnegebandTeleth

11.00-11.59

12.00-12.59

158

13.00-13.59

158

14.00-14.59

184

15.00-15.59

184

16.00-16.59

162

17.00-17.59

162

18.00-18.59

170

19.00-19.59

170

20.00-20.59

166

21.00-21.59

166

22.00-22.59

23.00-23.59

Total

1746

N= P kx/100, (2.1)

N- Toolandsanchezyour rubebandTeleth aboutwithlatfandinbuteatoops sbut 1 hour.

P- inmonthTandmOwithbesbutla (ToOlandsanchezyourmonthT)

k- revahandinbutemOwithbe mewiththat in hbutle in tehenore dbutnnWowhourbut

x- sbutGRatzkbut sbutla in dbutnnthchawith %

N = 11.00-11.59 = 100 * 36 * 2/100 = 72

N = 12.00-12.59 = 100 * 79 * 2/100 = 158

N = 13.00-13.59 = 100 * 79 * 2/100 = 158

N = 14.00-14.59 = 100 * 92 * 2/100 = 184

N = 15.00-15.59 = 100 * 92 * 2/100 = 184

N = 16.00-16.59 = 100 * 81 * 2/100 = 162

N = 17.00-17.59 = 100 * 81 * 2/100 = 162

N = 18.00-18.59 = 100 * 85 * 2/100 = 170

N = 19.00-19.59 = 100 * 85 * 2/100 = 170

N = 20.00-20.59 = 100 * 83 * 2/100 = 166

N=21.00-21.59=100*83*2/100=166

N=22.00-22.59=100*2*10/100=20

N=23.00-22.59=100*1*10/100=10

Total number of consumers in the cafe per day: 1,746

Determination of the number of dishes.

The initial data for determining the number of dishes is the number of consumers and the coefficient of consumption of dishes.

The total number of dishes is determined by the formula:

n d = N d * m, (3.2)

wheren d - the number of dishes sold by the enterprise during the day, dishes, pcs;

N d - the number of consumers during the day, people;

m is the coefficient of food consumption, pcs.

For a cafe of a general type m = 2.5

n = 1746 * 2.5 = 4365 dishes (3.3)

The cafe sells 4,365 meals a day, excluding pastries. The enterprise has a confectionery shop with a capacity of 3000 confectionery products.

Next, we determine the number certain types produced dishes and the amount of other products consumed by the cafe confectionery. The data are summarized in Tables 3.2 and 3.3.

T but bl its but 6. R acche t total e th To ol and sanchez twa bl Yu d

Types of dishes

Percentage

ratio of dishes from

Number of dishes (4365), pcs.

common

quantity

given

group

common

quantity

given

group

Cold meals and snacks

1527.75

Fish, meat, salads

1222.2

Milk and fermented milk products

305,55

Soups:

218,25

Transparent, filling, puree

194,24

Dairy, cold, sweet

Second hot dishes

1746

Fish, meat, vegetables, cereals

1222,2

Egg, curd

523,8

Sweet dishes

873

Total

100

4365

APPENDIX A

Figure 1. Organizational structure of managementcafe "Rublevka" IP Akhmedova Z.I

APPENDIX B

Figure 2 - Hot shopcafe "Rublevka" IP Akhmedova Z.I

Figure 3- Cold shopcafe "Rublevka" IP Akhmedova Z.I

T but bl its but 1.1 Graph and To per G R at zk and s but la

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Types of dishes	Percentage ratio		Number of dishes per day to be included in the menu
Types of dishes	Of the total	From this species		By assortment
Cold dishes:



Dairy products
Hot snack
First meal:
transparent soups
filling soups
sweet soups
Second hot dishes:


vegetables, cereals
Sweet food and hot drinks

Name of dishes.	The number of consumers.	Consumption rate in l., Pcs.	Quantity.
Name of dishes.	The number of consumers.	Consumption rate in l., Pcs.	in l, pcs, kg.	in portions
Cold drinks including:
fruit water
mineral water
natural juice
own drinks
Bakery products
Rye bread
wheat bread
Flour and confectionery products of our own production pcs.