Technical equipment and organization of the workplace in catering enterprises

The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education by the profession "cook, confectioner" (TOP-50) and specialties "cook and confectionery", "Organization of service in public nutrition".
The manual provides the classification of the main types of catering enterprises and the principles of the 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 set forth safety requirements.
A training manual is intended for students of secondary vocational education, and can also be useful to practicing employees of public Poleani enterprises