Technical equipment and organization of the workplace at catering enterprises. Samulevich I.A.

The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education by the profession “Cook, Confectioner” (TOP-50) and the specialties “Cooking and confectionery”, “Organization of service in public nutrition”.

< P> The manual gives the classification of the main types of catering enterprises and the principles of organization of culinary and confectionery production. The educational publication contains detailed information about the technical equipment of catering enterprises, the neutral equipment is considered, the main types of technological equipment of modern power industry enterprises are given, the most important machines for the processing of raw materials, heat and refrigeration equipment, and cash registers are described. Recommendations for the equipment and rational placement of equipment in vegetable, meat-fish, hot, cold and confectionery workshops are presented. Much attention was paid to the organization of the work of auxiliary production facilities of catering enterprises and the requirements of safety precautions are set out.

The textbook is intended for students of secondary vocational education, and can also be useful to practicing employees of catering enterprises.