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The snack bar belongs to public catering. The main classification of catering establishments

Industry Composition

The catering industry includes:

This also includes specialized catering enterprises of various types that develop and sell culinary products of a homogeneous assortment, taking into account the specifics of service and organization of consumer leisure. Among them are restaurants, cafes, cafeterias, canteens, pubs, dumplings, snack bars, patties, puffs, etc.

Private cafe.
Arranged in a room that was not originally adapted for eating; fenced off with bars typical of the post-Soviet period

Catering establishments

Catering company- the general name of an organization that provides catering services through: the production of culinary products, its sale and catering for various groups of the population.

Integrated catering enterprises simultaneously carry out the functions of several specialized catering enterprises, for example: a restaurant, a cafe, a snack bar and a cookery store.

Catering establishments can be located both in public places accessible to all citizens (the so-called public network), and on the territory of institutions and enterprises, serving only persons working there (the so-called closed network). In the public network, in addition to individual enterprises of different owners, single-managed groups of technologically interconnected catering enterprises and related enterprises are distinguished. These sub-networks - if there is a single owner - are also called "power networks" from an organizational point of view. The largest of them have branded ("Russian Bistro", "McDonald's") or functional ("Network of school canteens") names.

In economic analysis and design, catering enterprises are characterized by such indicators as capacity (number of seats in the dining room), productivity (number of dishes produced per shift)

Catering in the USSR

In 1923, in Moscow, on the basis of the Central Commission for Combating the Consequences of Famine under the All-Russian Central Executive Committee (“Posledgol”) and with the support of the Tsentrosoyuz, the All-Union Central Council of Trade Unions, the Narkomprod, the People's Commissariat of Health and a number of other people's commissariats, the share partnership "Narpit" was organized - public nutrition, which was subsequently transformed in "Vsenarpit" - All-Union Society of National Nutrition. The state catering organization bore this name until 1930. Branches of Narpit existed throughout Russia.

In the USSR, the planned organization of public catering began during the years of the first five-year plan, in the era of industrialization. For this, gigantic kitchen factories were designed and built in the largest cities (in Minsk, for example, 400 people worked), and smaller ones - catering shops, a classic type of catering procurement organization. Their main products are ready meals for delivery to factory canteens and semi-finished products for delivery to culinary shops contributed to significant time savings in the household. Speaking in terms of that era, the development of factories, workshops and public catering establishments “contributed to the restructuring of the life of the working people on socialist principles and the liberation of the population, especially women, from home cooking. It gave women the opportunity to actively participate in the social and cultural life of society. Public catering at enterprises and especially at schools (the pre-revolutionary school did not know hot lunches) made it possible to provide good nutrition during the working day and study, and to create a normal regimen for health.

Notes

Literature

Interstate standard of public catering in Russia. GOST 30389-95 / GOST R 50762-95 changed to GOST R 50762-2007

Links

Organization of meals
Subsequence	brunch Breakfast Continental breakfast Lunch Dinner afternoon tea Dinner Yamcha
The form	Banquet Coffee break Feast buffet
culture	Drinking songs Chinese tea culture Japanese tea ceremony
Serving	English Russian french Kuvert Buffet
Services	In-flight catering Catering Catering Forms of food in the hotel

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See what "Public catering" is in other dictionaries:

catering- A set of enterprises of various organizational and legal forms and citizens of entrepreneurs engaged in the production, sale and organization of consumption of culinary products. [GOST 30602 97] Topics of services to the population ... Technical Translator's Handbook

CATERING- in accordance with Art. 10 of the Law of July 28, 2003 On Trade, public catering (commercial production activity) is a type of trade, including the production, processing, sale, organization of food consumption ... ... Legal Dictionary of Modern Civil Law

Catering- 1. public catering (food industry): An independent branch of the economy, consisting of enterprises of various forms of ownership and organizational and management structure, organizing the catering of the population, as well as production and sales ... ... Official terminology

I Public catering is a branch of the national economy that produces, sells ready-made food and serves consumers. In the USSR, the O. p. network includes: kitchen factories, blanks, canteens, house kitchens, restaurants, tea houses, cafes, ... ... Great Soviet Encyclopedia

Catering- PUBLIC FOOD. During the war, O. p. played an important role. On the streets of O. p., the population regularly received food at low prices. In O. p., a more economical use of excreted products was guaranteed, food was prepared from supplements. products, ... ... Great Patriotic War 1941-1945: Encyclopedia

In the first years the existence of Ekat. boars appeared. Ekat owned them. inhabitant Andrey Grek. In 1802 1803 there were 13 taverns and five taverns in the city. Dietary practices in the 19th century are presented very diversely: tavern establishments (restaurants, ... ... Yekaterinburg (encyclopedia)

GOST 30524-97: Catering. Service personnel requirements- Terminology GOST 30524 97: Catering. Requirements for service personnel original document: 3.3 consumer service method: Method of selling public catering products to consumers (GOST 30602/GOST R 50647). Definitions... Dictionary-reference book of terms of normative and technical documentation

FOOD- FOOD. Contents: I. Nutrition as a social. hygiene problem. About Yaema P. in the light of the historical development and tins of human society ....... . . 38 The problem of P. in capitalist society 42 Production of P. products in tsarist Russia and in the USSR ... Big Medical Encyclopedia

NUTRITION, nutrition, pl. no, cf. (book). 1. Action according to Ch. feed in 1 and 4 digits. Artificial nutrition of the patient. Boiler supply with water. || Assimilation by the body of substances necessary for its maintenance (physiol., med.). The patient is malnourished. 2.… … Explanatory Dictionary of Ushakov

Books

Marketing of products and services. Catering 2nd ed., rev. and additional Textbook for academic baccalaureate, Svetlana Borisovna Zhabina. The author of the book reveals the foundations of modern technology of marketing management, sets out the methodology of marketing management, adapted to modern conditions domestic market. AT…

2.2. Classification of catering establishments

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

Depending on the nature of production public catering enterprises are divided into procurement, pre-cooking and enterprises with a full production cycle.

The group of procurement enterprises includes enterprises that manufacture semi-finished products and finished products to supply them to other enterprises: procurement factories, semi-finished products plants, specialized procurement workshops, specialized culinary and confectionery workshops.

Pre-cooking enterprises include enterprises that manufacture products from semi-finished products obtained from procurement enterprises of public catering and enterprises Food Industry. These include: canteen-preparatory, canteen-distributing, 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 - catering plants, restaurants, as well as all enterprises operating on raw materials.

Depending on the product range public catering enterprises are divided into universal and specialized. Universal enterprises produce a variety of dishes from different types of raw materials. Specialized enterprises carry out the production and sale of products from a certain type of raw material - dairy cafes, confectionery cafes; fish canteens, restaurants; carry out the production of homogeneous products - restaurants, cafes with national cuisine, dietary canteens. Highly specialized enterprises produce a narrow range of products - barbecue, dumplings, dumplings, chebureks, etc.

Depending on the sets 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. Restaurants and bars are subdivided into them: luxury, superior and first. Classes in accordance with GOST R 50762-95 “Public catering. Classification of enterprises” must meet the following criteria:

Suite - interior sophistication, high level of comfort, a wide range of services, an assortment of original, exquisite custom-made and special dishes, products - for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;
- the highest - the originality of the interior, the comfort of services at the proper level, a diverse range of original, exquisite custom-made and specialty dishes and products - for restaurants, a wide selection of custom-made and branded drinks and cocktails - for bars;
- the first - harmony, comfort and choice of services, a diverse range of custom-made and specialty dishes and products and drinks complex cooking- for restaurants, a set of drinks, cocktails of simple preparation, including custom-made and branded ones - for bars.

Depending on the operating time catering establishments can be permanent and seasonal. Seasonal enterprises do not operate all year round, but in the spring and summer.

In places of rest, a large number of such enterprises open. Stationary enterprises operate all year round, regardless of the time of year, but in the spring and summer period they can increase the number of outdoor places.

Depending on the places of operation public catering establishments can be stationary and mobile - dining cars, auto-canteens, car cafes, etc.

Depending on the served contingent public catering establishments are divided into public catering establishments that serve everyone who visits them, and public catering establishments at industrial enterprises, institutions and educational institutions (working, school, student, children's, etc.).

In order to consider the issues of organizing accounting and tax accounting in organizations providing public catering services, it is necessary to clearly understand what is meant by such concepts as “public catering enterprise” and “catering service” in Russian legislation. For these purposes, it is necessary to refer to regulatory documents, in particular, to the All-Russian Classification of Economic Activities (OKVED) OK 029-2001, which came into force on January 1, 2003.

By Decree of the State Standard of Russia dated November 6, 2001 No. 454-st “On the adoption and implementation of OKVED”, public catering facilities are included in section H “Hotels and restaurants”, class 55 and subclasses: 55.3 “Restaurant activities”, 55.4 “Activities bars", 55.5 "The activities of canteens at enterprises and institutions and the supply of catering products" (group 55.51 "The activities of canteens at enterprises and institutions"). In addition to the above document, there are a number of state standards that allow catering establishments to be divided into appropriate types.

According to GOST R 50647-94 “Public catering. Terms and Definitions, approved by the Decree of the State Standard of Russia dated February 21, 1994 No. 35 and put into effect on July 1, 1994 (hereinafter GOST R 50647-94), catering establishment is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption.

At the same time, culinary products are understood as a set of dishes, culinary products and culinary semi-finished products.

Culinary products must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and maps, subject to sanitary rules for public catering establishments.

It should be noted that today a huge number of organizations and individual entrepreneurs are engaged in the provision of catering services, as one of the types of entrepreneurial activity. At the same time, catering establishments designed to meet the need for food and leisure activities differ among themselves in terms of types, sizes, and types of services provided.

The type of public catering enterprise is a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

In accordance with GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of Russia dated April 5, 1995 No. 198 (hereinafter GOST R 50762-95), the following classification of types of catering establishments is established:

- restaurant- a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine, vodka, tobacco and confectionery, with an increased level of service in combination with the organization of recreation;

- bar- a public catering enterprise with a bar that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods;

- Cafe- an enterprise that provides catering and recreation services to consumers with a limited range of products compared to a restaurant. Sells branded, custom-made dishes, products and drinks;

- canteen- a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week;

- diner- a public catering enterprise with a limited range of dishes of simple preparation from a certain type of raw material and designed to quickly serve consumers with intermediate meals.

In addition, GOST R 50647-94 additionally identifies the following public catering facilities:

- dietary canteen- canteen specializing in the preparation and sale of dietary meals;

canteen - distributing- a canteen that sells finished products received from other public catering organizations;

buffet- a structural subdivision of the organization, intended for the sale of flour confectionery and bakery products, purchased goods and a limited range of simple dishes.

That is, as can be seen from the above list, the classification of catering establishments depends on factors such as:

The range of products sold and the complexity of its preparation;

Technical equipment of public catering establishments;

Personnel qualification;

Quality and service methods;

Types of services provided.

It should be noted that such types of catering establishments as restaurants and bars are also divided into classes.

The class of a public catering enterprise is a set of distinctive features of a certain type, characterizing the quality of the services provided, the level and conditions of service.

Bars and restaurants in terms of service level and types of services provided to visitors differ in:

luxury class;

upper class;

first grade.

The luxury class is characterized by sophistication of the interior, a high level of comfort, a wide range of services provided to visitors, as well as an assortment of original, exquisite custom-made and signature dishes, products for restaurants, and for bars - a wide selection of branded and custom-made drinks and cocktails.

The upper class is distinguished by the originality of the interior, the choice of services, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars.

The first class corresponds to harmony, comfort and choice of services, a wide range of specialties and products, as well as complex drinks for restaurants, a set of drinks, simple cocktails for bars.

Confirmation of the compliance of a public catering enterprise with the selected type and class is carried out by certification bodies accredited by the Russian Federation Committee for Standardization, Metrology and Certification in the prescribed manner.

Note!

Classification is assigned only to restaurants and bars, other types of catering establishments are not divided into classes.

However, in addition to types and class, public catering establishments may differ in terms of such features as the range of products sold, location and contingent of visitors.

So, for example, cafes, according to the range of products sold, are divided into ice cream parlors, confectionery cafes, and according to the contingent of consumers, they can be presented as a cafe for young people or a children's cafe.

Bars according to the range of products sold can be of the following types: milk, coffee, beer, cocktail bar and so on.

Canteens also have certain differences. According to the assortment, they can be represented by a general type or dietary ones, by location - public or closed type, for example, a canteen on the territory of the plant, intended for catering only to its employees. In addition, canteens can be conditionally divided into canteens that manufacture and sell their own products and dispensing canteens that sell finished products received from other catering establishments.

The answer to the question of what is meant by public catering services is given by the All-Russian Classifier of Services to the Population OK 002-93 (OKUN), approved by the Decree of the State Standard of the Russian Federation dated June 28, 1993 ode No. 163. According to this regulatory document, catering services include services with the code 122000 - 122706.

Services provided to consumers by public catering organizations can be divided into:

catering services;

services for the manufacture of culinary products and confectionery;

services for the organization of consumption and maintenance;

services for the sale of products;

leisure services;

information and consulting services;

other services.

So, catering services should be understood as services for the manufacture of catering products and the creation of conditions for its sale in accordance with the type and class of catering organization. Based on this, catering services are divided into:

restaurant catering services;

bar catering services;

cafe catering services;

canteen catering services;

snack food service.

Services for the manufacture of culinary products and confectionery products include such types of services as:

production of culinary products and confectionery according to consumer orders;

production of products from the customer's raw materials in public catering organizations;

production of culinary products and confectionery products at home.

Services for the organization of consumption and maintenance are represented by a fairly wide range of services, which include the following types:

organization and maintenance of celebrations and ritual events;

organization and maintenance of cultural events;

product delivery and customer service at workplaces and at home;

waiter services at home;

delivery of culinary products and confectionery products to hotel rooms;

organization of complex nutrition and others.

Services for the sale of products in public catering include:

sale of products and kitchen products through shops - cookery and buffets;

vacation lunches at home.

Leisure services include:

organization of musical services;

holding concerts and other similar events;

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

Catering establishments can provide consumers with expert advice on the preparation and presentation of dishes, as well as teach the rules of serving. Such services are referred to as information and consulting services.

In addition, in order to attract customers, public catering enterprises often provide such types of services as parking vehicles, calling a taxi at the request of the client, minor repairs and cleaning of clothes, storage services, and so on.

That is, as we see, the number of types of services that can be provided by a public catering enterprise is quite large and their range can be expanded depending on the type and class of the latter.

1. Classification of catering establishments

At present, the network of public catering establishments is developing faster and faster - from the simplest ones, where you can almost “on the run” have a bite of a pie with tea poured into a disposable cup, to the most sophisticated top-class restaurants, where you can satisfy the whim of any gourmet. In this case, the principle “demand creates supply” applies. That is, all of the above catering establishments are undoubtedly in demand among consumers. After all, visitors to these establishments are also consumers, and they are also subject to the Law of the Russian Federation “On Protection of Consumer Rights”. But if, when buying a product, almost every buyer understands that he is a consumer and at least approximately, but knows that he has certain rights, then when visiting cafes, restaurants and other public catering establishments, visitors know much less about their rights, and even seek their protection much less frequently. This is due primarily to the specifics of the industry itself. Indeed, it is much more difficult to prove that you were served a stale salad yesterday than to prove that you were sold a low-quality iron yesterday. In addition, general consumer protection advocacy is usually directed only towards goods, not services. Despite certain features and the difficulties associated with this, you should still know, use and protect your rights when visiting catering establishments.

However, before seeking compliance with certain of your rights from employees of a public catering enterprise, it must be taken into account that, depending on the type of public catering enterprise, the range of services that you will be entitled to count on when visiting one or another institution will also differ. For a uniform definition of such rights and obligations, it is customary to classify public catering establishments.

In accordance with clause 3 of Decree of the Government of the Russian Federation of August 15, 1997 No. 1036 “On Approval of the Rules for the Provision of Catering Services”, as amended on May 21, 2001 (hereinafter referred to as the RF GD “On Approval of the Rules for the Provision of Public Catering Services” ) catering services are provided in restaurants, cafes, bars, canteens, snack bars and other catering places, the types of which, and for restaurants and bars also their classes (luxury, highest, first) are determined by the contractor in accordance with the state standard.

The main document establishing the classification of catering establishments is GOST R 50762-95 “Public catering. Classification of enterprises”, approved by the Decree of the State Standard of the Russian Federation of April 5, 1995 No. 198, which was put into effect on July 1, 1995. Despite the fact that, according to Article 46 of the Federal Law of December 27, 2002 No. 184-FZ “On Technical Regulation”, from July 1, 2003, until the relevant technical regulations come into force, the requirements established by the current national standards are subject to mandatory execution only in terms of ensuring the achievement of the goals of the legislation of the Russian Federation on technical regulation, this standard is still the most frequently used when it is necessary to classify public catering enterprises, including in judicial practice.

This standard establishes the classification of catering establishments, general requirements for catering establishments of various types and classes. The provisions of this standard apply to catering establishments of various organizational and legal forms.

In the above standard, the following terms are used with their respective definitions:

Public catering enterprise - an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption (GOST R 50647).

Type of public catering enterprise - a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

The class of a public catering enterprise is a set of distinctive features of a certain type of enterprise, characterizing the quality of the services provided, the level and conditions of service.

Restaurant - a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine and vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation.

Bar - a catering company with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

Cafe - an enterprise for catering and recreation of consumers with the provision of a limited range of products compared to a restaurant. It sells branded, custom-made dishes, products and drinks.

Canteen - a public catering enterprise or serving a certain contingent of consumers that produces and sells dishes in accordance with a menu varied by day of the week.

A snack bar is a public catering establishment with a limited range of simple dishes prepared from a certain type of raw material and designed to quickly serve consumers.

In accordance with the specified standard, the following types of catering establishments are provided: restaurant, bar, cafe, canteen, snack bar.

When determining the type of enterprise, the following factors are taken into account:

The range of products sold, their diversity and complexity of manufacturing;

Technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);

Service methods;

Qualification of personnel;

Quality of service (comfort, communication ethics, aesthetics, etc.);

The range of services provided to consumers.

According to the level of service and the range of services provided, restaurants and bars are divided into three classes - luxury, highest and first, which must meet the following requirements:

"Lux" - interior refinement, a high level of comfort, a wide range of services, a range of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks, cocktails - for bars;

"highest" - originality of the interior, choice of services, comfort, a diverse range of original, gourmet, custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars;

"first" - harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded ones - for bars.

Cafes, canteens and snack bars are not divided into classes.

Restaurants distinguish:

According to the range of products sold - fish, beer; with national cuisine or cuisine of foreign countries;

By location - a restaurant at a hotel, railway station, in a recreation area, a dining car, etc.

Bars distinguish:

According to the range of products sold and the method of preparation - dairy, beer, wine, coffee, cocktail bar, grill bar;

According to the specifics of customer service - video bar, variety bar, etc.

Cafe distinguish:

According to the range of products sold - ice cream parlor, confectionery cafe, dairy cafe;

According to the contingent of consumers - cafes for youth, children, etc.

Canteens distinguish:

According to the range of products sold - general and dietary;

For servicing a contingent of consumers - school, student, etc .;

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

Eateries share:

According to the range of products sold - general and specialized (sausage, dumplings, pancake, patty, donut, barbecue, tea, pizzeria, hamburger, etc.).

Restaurants, cafes and bars combine the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.

Despite the fact that catering establishments differ in types, classes and other characteristics, there are General requirements, which are presented to such enterprises precisely as public catering enterprises. And, therefore, the consumer, visiting any catering establishment of the above types and class, has the right to expect (and, therefore, demand) the following general requirements in it in accordance with Section 5 of GOST. 50762-95 “Public catering. Classification of enterprises.

At public catering enterprises of any type and class, the safety of life and health of consumers and the safety of their property must be ensured, subject to the "Rules for the production and sale of public catering products", approved by Decree of the Government of the Russian Federation of 13.04.93 No. 332, sanitary and technological norms and rules, as well as fire and electrical safety requirements.

At catering establishments, the requirements of regulatory documents on the safety of services must be met:

Sanitary and hygienic and technological requirements, collections of recipes for dishes and culinary products;

Requirements for the safety of food raw materials and products;

Environmental safety;

Fire safety;

Electrical safety.

Public catering enterprises of any type should have convenient access roads and pedestrian access to the entrance, the necessary reference and information signs. The territory adjacent to the enterprise should have artificial lighting in the evening.

On the territory adjacent to the enterprise and accessible to consumers, it is not allowed:

Carrying out loading and unloading operations;

Storage of containers;

Placement of containers with garbage;

Burning garbage, empty containers, waste.

Sites with waste bins should be at least 20 m away from the windows and doors of the premises of the enterprise.

The architectural and planning solution and structural elements of the building, the technical equipment used must comply with sanitary standards and rules.

The facility should have emergency exits, stairs, emergency instructions, a public address system, and fire protection equipment.

Enterprises of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort, including: hot and cold water supply, sewerage, heating, ventilation, radio and telephone communications.

The entrance to the enterprise must ensure the simultaneous movement of two counter flows of consumers to the entrance and exit. In enterprises with more than 50 seats in the halls, separate entrances and stairs for consumers and staff should be provided.

The enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity (location of the owner), information about the mode of operation, about the services provided.

In enterprises under construction and reconstructed to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning a wheelchair in the hall, and specially equipped toilets should be provided.

The placement of production facilities and equipment in them should ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary norms and rules.

In addition to compliance with the above requirements, the consumer of a public catering enterprise, depending on its type and class, has the right to count on compliance with the following requirements for public catering enterprises of various types and classes, which, in accordance with GOST 50762-95 “Public catering. Classification of enterprises”, are subdivided in the following areas, given in tables 1-4 (The sign “+” means “provided”; the sign “-” means not provided).

Table 1. Requirements for architectural and planning solutions and design of catering establishments of various types and classes

Table 2. Requirements for furniture, tableware, appliances, linen

*(1) Can be used in certain types of eateries.

*(2) Allowed in certain types of cafes.

*(3) In themed restaurants, luxury ethnic restaurants, high class restaurants and luxury bars, the use of dishes made of ceramics, wood, etc. is allowed.

*(4) Use of disposable tableware made of aluminum foil, cardboard, etc. is allowed.

*(5) In specialized restaurants and bars of the highest, first class, in the presence of tables with polyester coating or artistically designed covers, it is allowed to replace tablecloths with individual cloth napkins.

*(6) It is allowed to replace individual napkins with paper ones when dispensing packed breakfasts and lunches.

Table 3. Requirements for the design of menus and price lists, the range of culinary products for enterprises of various types and classes

*(1) When serving foreign citizens, menus and price lists are also printed in at least one foreign language.

*(2) Allowed in certain types of eateries.

*(3) For cafes and eateries specializing in the preparation of dishes from a certain type of raw material, it is obligatory to sell several types of these dishes.

Table 4. Requirements for customer service methods, branded clothing, footwear, musical service for enterprises of various types and classes

* Only bartenders are allowed in the bar.

** In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed.

*** It is allowed in restaurants and bars of class "first" uniforms without the logo of the company.

In addition, in addition to the specified classification of public catering enterprises, a Letter of the Department for Regulation and Coordination of Internal Trade of the Ministry of Foreign Affairs of the Russian Federation dated March 18, 1997 No. 21–54 was issued, which clarifies that buffet is a structural unit of the enterprise. However, it is indicated that the cafeteria is not a type of catering establishment and its services are considered as the provision of retail services.

In addition to the above classification, it is also possible to classify public catering establishments on other grounds.

Depending on the nature of their activities, they are divided into the following types:

Enterprises organizing the production of public catering products (factories of semi-finished products and culinary products, specialized workshops);

Enterprises organizing the production and sale of public catering products with consumption on the spot (restaurants, cafes, bars, canteens, fast food establishments);

Enterprises organizing the sale (sale and consumption) of public catering products (culinary shops, small retail chain);

Complex enterprises that combine several enterprises of various types with full or partial centralization of production and storage of products. These enterprises provide the consumer with the opportunity to choose several types of services in one place.

Taking into account the specifics of servicing the population, enterprises are divided into:

Public - designed to serve any contingent of the population;

Enterprises serving a certain permanent contingent of the population - at manufacturing enterprises, in educational institutions.

However, despite the above features, in any case, a visitor to any of the above enterprises, when receiving catering services, is a consumer and has the right to protect his rights in accordance with consumer protection legislation.

From January 1, 2009 the National Standard of the Russian Federation GOST R 50762-2007 "Public catering services. Classification of public catering enterprises" was put into effect. This standard establishes the classification of public catering enterprises, general requirements for public catering enterprises of various types and classes. This standard applies to catering establishments of legal entities and individual entrepreneurs.

This standard uses the terms and definitions in accordance with GOST 30602, as well as the following terms with the corresponding definitions:

catering establishment: An enterprise intended for the production, sale and (or) organization of consumption of public catering products, including culinary products, flour confectionery and bakery products.
type of catering establishment: An enterprise with characteristic service conditions, a range of catering products sold and technical equipment.
catering class: A set of distinguishing features of an enterprise of a particular type, characterizing the quality of services provided, the level and conditions of service.

Public catering enterprises, depending on the nature of their activities, are divided into:

enterprises organizing the production of public catering products (harvesting factories, workshops for the production of semi-finished products and culinary products, specialized culinary workshops, in-flight catering enterprises (shops), etc.) with the possibility of delivery to consumers;
enterprises organizing the production, sale of public catering products and serving consumers with consumption on the spot and takeaway (export) with the possibility of delivery (restaurants, cafes, bars, snack bars, canteens, fast food companies, coffee houses);
enterprises organizing the sale of public catering products (with possible consumption on the spot) (culinary shops, buffets, cafeterias, small retail trade network enterprises);
field service enterprises;
enterprises that organize the delivery and service of consumers in hotel rooms and other accommodation facilities.

This standard establishes the classification of public catering establishments into the following types: restaurant, bar, cafe, canteen, snack bar, fast food establishment, buffet, cafeteria, coffee shop, cookery store.

When determining the type of catering establishment, the following factors are taken into account:

the range of culinary products sold, flour confectionery and bakery products, their diversity and complexity of manufacture;
technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solutions, etc.);
methods and forms of service;
customer service time (waiting time, provision and consumption of services);
professional training and level of qualification of the personnel;
service conditions (comfort of the hall, furniture, staff ethics, design aesthetics, interior, etc.).

Restaurant

Catering establishment with a wide range of complex dishes, including custom-made and signature dishes and products; alcoholic, soft, hot and other types of drinks, flour confectionery and bakery products, tobacco products, purchased goods, with a high level of service and, as a rule, in combination with the organization of recreation and entertainment.

Restaurants distinguish:

in terms of the range of products sold - non-specialized and specialized (fish, beer, cheese, etc.; restaurants of national cuisine or cuisines of foreign countries);
by location - in residential and public buildings, including detached buildings, hotels, railway stations, cultural, entertainment and sports facilities, recreation areas (landscape), transport (restaurant car, etc.);
according to the interests of consumers (club restaurant, sports restaurant, restaurant - night club, restaurant-salon);
by methods and forms of service - a restaurant with waiter service, a restaurant with buffet service, a catering restaurant;
according to the composition and purpose of the premises - stationary and mobile (restaurants on sea and river vessels, in trains).

Bar

A catering establishment equipped with a bar counter and selling, depending on the specialization, alcoholic and (or) non-alcoholic drinks, hot and soft drinks, cocktails, cold and hot snacks and dishes in a limited assortment, and purchased goods.

Bars distinguish:

according to the range of products sold and the method of preparing public catering products - a wine bar, a beer bar (pub bar), a coffee bar, a dessert bar, a milk bar, a cocktail bar, a grill bar, a sushi bar, etc.;
on the specifics of consumer service and (or) organization of leisure (entertainment) - video bar, variety bar, disco bar, cinema bar, dance bar (Dane Hall), lobby bar, bar " Night club" and etc.;
by location - in residential and public buildings, including detached buildings, hotels, railway stations; in cultural, entertainment and sports facilities; in recreation areas;
according to the interests of consumers (club bar, sports bar).

Restaurants and bars, according to the level of service and the range of services provided, are divided into three classes - "luxury", "higher" and "first", which must meet the following requirements:

- "luxury" - a wide range of services provided to consumers, a high level of comfort and convenience of placing consumers in the hall, a wide range of original, gourmet custom-made and signature dishes, products typical for restaurants, a wide selection of custom-made and branded drinks, cocktails for bars, exquisite table setting, corporate identity , the specifics of serving dishes, the exclusivity and luxury of the interior;

- "supreme"- a wide range of services provided to consumers, comfort and convenience of placing consumers in the hall, a diverse range of original, exquisite custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails - for bars, corporate identity, sophistication and originality of the interior;

- "the first"- a certain choice of services provided to consumers, a diverse range of branded dishes and products and drinks of complex manufacture, typical for restaurants, a wide or specialized range of drinks and cocktails, including custom-made and branded for bars, harmony and comfort of the interior.

Other catering establishments are not divided into classes.

Cafe

A public catering enterprise for catering and (or without) rest of consumers with the provision of a limited range of catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and non-alcoholic drinks.

Cafe distinguish:

by the range of products sold - non-specialized and specialized (ice-cream cafe, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
according to the contingent served and the interests of consumers, including interior design - youth, children's, student, office, cafe-club, Internet cafe, art cafe, cafe-tavern, etc.;
by location - in residential and public buildings, including detached buildings, hotels, railway stations; in cultural, entertainment and sports facilities; in recreation areas;
by methods and forms of service - with service by waiters and with self-service;
by operating time - permanent and seasonal;
according to the composition and purpose of the premises - stationary and mobile (car cafes, cafe cars, cafes on sea and river vessels, etc.).

Canteen

A public catering establishment that is publicly available or serves a certain contingent of consumers, producing and selling dishes and culinary products in accordance with a menu that differs by day of the week.

Canteens distinguish:

in terms of the range of products sold - canteens selling dishes, products and drinks of mass demand; vegetarian, dietary, including food units of sanatoriums, dispensaries;
according to the contingent served and the interests of consumers - canteens for school, student, office, etc.;
by location - public canteens in residential, public buildings, canteens at the place of study, work, service, temporary residence, at hospitals, sanatoriums, rest homes, etc .;
on the organization of production - working on raw materials, on semi-finished products (pre-cooking), canteens of a mixed type, canteens-handouts.

diner

A public catering establishment with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with a possible sale alcoholic products.

Eateries distinguish:

Fast Service Enterprise

A public catering enterprise that sells a narrow range of dishes, products, drinks of simple manufacture, as a rule, from semi-finished products of a high degree of readiness, and ensures minimal time spent on serving consumers.

Fast food establishments are located in places of heavy traffic and mass congestion of consumers: in shopping malls and centers (zones of food courts), cinemas, on central streets and squares, in recreation areas, etc. Quick service enterprises can add the word "express" or "bistro" to the name.

Quick service establishments can be equipped in kiosks and trailers, do not have their own hall and sell products of their own production through a dispensing window.

Quick service establishments distinguish between:

in terms of the range of products sold - non-specialized and specialized (hamburger, pizzerias, dumplings, pancake, patty, donut, barbecue, etc.);
according to the composition and purpose of the premises - stationary and mobile;
by the time of operation - permanent and seasonal (summer).

At enterprises quick service products are dispensed and consumers are served, as a rule, on a distribution line, and disposable tableware and cutlery can be used. Consumption of products is carried out in the hall of the enterprise or in the area of the food court on the territory of shopping centers (complexes), common for several public catering enterprises. At the same time, individual technological operations are allowed to be carried out in full view of consumers in dedicated working areas equipped with small-sized specialized equipment.

Buffet

A public catering enterprise located in residential and public buildings that sells, with local consumption, a limited range of public catering products from semi-finished products of a high degree of readiness, including cold dishes, snacks, hot, sweet dishes of simple manufacture, flour culinary, bakery and confectionery products, and purchased items.

Buffets distinguish:

by location - in residential, industrial and public buildings, at the place of work, study, in cultural, entertainment and sports facilities (theaters, cinemas, stadiums, etc.), in hotels, at railway stations, marinas, at airports, at canteens, etc. .;
according to the composition and purpose of the premises - stationary and mobile (auto buffet, compartment buffet, buffets on sea and river vessels, etc.);
by the time of operation - permanent and seasonal.

Cafeteria

A public catering enterprise equipped with a buffet or bar counter that sells hot drinks from coffee, tea, soft drinks, a limited range of catering products from semi-finished products of a high degree of readiness, including sandwiches, flour bakery and confectionery products, hot dishes of simple manufacturing, and purchased goods.

Consumption of catering products in cafeterias is carried out, as a rule, while standing.

coffee house

Catering company specializing in the production and sale of a wide range of hot drinks from coffee, cocoa and tea, flour dishes and flour bakery and confectionery products, culinary products from semi-finished products in a limited assortment, as well as alcoholic beverages and purchased goods.

Consumption of catering products in coffee houses is carried out, as a rule, at the tables, the method of service is by waiters.

Public catering establishments of various types (except restaurants) with a hall capacity of not more than 16 seats, when determining the type, may add a prefix to their name "mini": mini cafe, mini bar, mini snack bar, etc.

Cooking shop

A public catering enterprise that has its own culinary production and sells culinary products, semi-finished products, flour bakery and confectionery products and purchased food products to consumers. It is allowed to organize a cafeteria in the trading floor of a culinary store.

The grocery store is distinguished by location:

public,
at enterprises,
offices,
in organizations and institutions.

Before opening your own catering point, you need to determine exactly what kind of institution it will be. On this page we offer you to get acquainted with the generally accepted types of catering establishments. Any restaurateur is simply obliged to perfectly understand not only the management of his cafe, but also all the intricacies of the restaurant business. And his excellent knowledge of the classification of alcoholic beverages and, accordingly, the ways of serving these drinks will greatly help him in this.

Restaurant

The restaurant stands at the highest level of the public catering system. The restaurant is a place of elite rest and gourmet food. Fine table setting, cutlery, napkins, flowers, quality service, a varied and original menu with specialties are a must here.

The restaurant menu necessarily consists of several items: cold and hot appetizers, salads, first courses, second courses, specialties, dessert, alcoholic and non-alcoholic drinks.

The restaurant provides a table reservation service.

The interior of the restaurant is designed in a certain style, corresponding to the name. Exquisite furniture, unusual lighting, a variety of expensive dishes - all these are mandatory attributes of a modern restaurant.

Bistro

A typical bistro is something between a small inexpensive restaurant and a cafe. The word bistro is an institution where a visitor can have a good meal, without counting on the special sophistication of dishes and a variety of menus. They offer cheap, quick meals.

From drinks in the bistro, the emphasis is on non-alcoholic drinks: tea, coffee, juices, mineral water, milkshakes.

coffee house

A coffee shop is a type of bistro. Usually this is not a very large room, equipped in such a way as to create comfort and a relaxed atmosphere.

The main difference between coffee houses and other establishments is a wide selection of coffee. People are happy to come to a coffee shop to drink their favorite drink, get into a cozy atmosphere, chat with friends.

A good reason for the popularity of the "coffee" business is the small investment in equipment (compared to a regular restaurant). A coffee shop does not need expensive stoves, complex devices such as a combi steamer, or a whole staff of cooks. The main equipment is a professional coffee machine, coffee grinder, various additional small devices (mixer, blender, cups, etc.) and refrigeration equipment. That is why a small coffee shop can pay off in just one to two years.

In addition to pleasant communication and good customer service, a very important component for a coffee shop is the menu, which in a coffee shop is called a coffee card or coffee menu. They provide a list of coffee and coffee drinks with a detailed description and price indication.

coffee and coffee drinks in coffee shops specially trained baristas prepare.

To prepare coffee in coffee shops, both traditional Turks and special coffee machines are used.

Here are the main types of coffee drinks.

Espresso . High-pressure water vapor is passed through the finely ground coffee.

cappuccino . It is made on the basis of espresso (1/3 coffee, 1/3 milk, 1/3 foam).

Latte. Espresso with added lots of hot milk.

Irish coffee. It's an espresso with chocolate and whipped cream. Chocolate syrup is often used for its preparation.

Americano. This is espresso heavily diluted with water.

Glace. It's espresso with ice cream.

As an accompaniment to coffee, the coffee shop serves salads and hot dishes, but the main focus is on sweets, pastries and desserts.

Tavern

Taverns are usually distinguished by their design. Being old or antique-style establishments, they are easily recognizable among the many modern bars, eateries, restaurants, cafes, pubs and so on. Antique utensils, weapons, old photographs and, of course, autographed photos of famous bullfighters who once visited this institution hang on the walls.

A tavern is not only a place where people go to eat and drink. This is a place of pleasant meetings with friends, acquaintances and intimate conversations, including with the owner of the tavern, who usually not only gives advice on what to eat, but can also support any conversation.

Cafe

One of the most common catering establishments is a cafe.

Currently, the word cafe refers to establishments of various levels. The prices for dishes in the cafe are not high, which is achieved primarily due to the range of dishes on offer: this is either a traditional National cuisine, or convenience foods, as well as inexpensive drinks and snacks.

Large cafes are designed for the general public: families go here, young students and adults visit. Therefore, cafes often have several rooms: a public hall, a children's room and a bar.

Instead of chairs in cafes, benches are sometimes used. In the children's room there may be a playground with toys or mini-rides.

Pizzeria

A pizzeria is a catering establishment that necessarily has its own kitchen, as there is always fresh pizza here, which is done quickly and efficiently.

Like any catering establishment, a pizzeria must be equipped with powerful refrigeration equipment.

However, the main equipment for a pizzeria is an oven. Pizzerias today often use microwave and microwave ovens, which are large and reduce baking time.

Also, the main equipment for a pizzeria can be called blenders, food processors, dough mixers, etc.

Often all the necessary machines are combined into a single complex.

Barbecue

Barbecue - a common type of specialized enterprise. The kebab menu includes at least three or four types of kebabs with different side dishes and sauces, as well as kebab, chakhokhbili, tapaka chickens, kharcho and others from the first courses National dishes which are in great demand among visitors.

According to the nature of the establishment, it should have equipment for preparing these dishes.

To prepare meat or fish shish kebab, you need a skewer, a skewer, on which pieces of raw product will be strung. The length of these items should depend directly on the size of the barbecue or some other equipment for preparing this dish. Firewood or coals for frying are placed in the brazier. Brazier in other words can be called a brazier. It is an iron stove filled with hot coals.

A skewer is a thin metal or hewn wooden rod. One of its ends should be pointed so that pieces of meat or fish are better strung. Most often, ready-made barbecue is served on skewers. However, it is fashionable to remove it from skewers and serve already in a dish.

Barbecue is prepared mainly from marinated meat. To prepare this dish, it is recommended to use the meat of a young animal, since the heat treatment on coals will not be too long, and the meat of an old animal may not be fried enough. Kebab meat largely depends on the soaking time in the marinade.

After the preparatory stage has been completed, the pieces of meat are put on a skewer mixed with onion, cut into rings, and fried over coals burning without a flame. In the process of frying, in the event that the flame begins to flare up, it is extinguished by spraying with water diluted with vinegar, or poured over with wine.

pancake

As the name implies, pancakes and pancakes are the main product offered in the pancake shop. The difference between pancakes and pancakes is primarily in the way the dough is prepared. Pancake dough is prepared without the use of yeast. The taste of pancakes is more delicate, they are thinner, and they even “crunch” at the edges. The finely porous surface of the pancake perfectly absorbs sour cream, butter, honey and any sauce, so they are smeared with a brush.

Pancakes are made with yeast. They are more "thick" and satisfying. Pancakes are often stuffed with meat, mushrooms, cottage cheese, red caviar or salmon.

One of the varieties of pancakes is a pancake pie, that is, several pancakes layered one on top of the other and stacked with various fillings. Such piles of pancakes are smeared on the sides with a mixture of eggs, flour and milk so that the minced meat does not fall out, and lightly fried in the oven.

There are special requirements for pancake cuisine. Undoubtedly, a pancake house should be equipped with good refrigeration units. In addition, the pancake shop must have a cool, clean, well-ventilated room for storing bulk products. To make pancakes, you need a hot shop with high-quality ventilation. This workshop houses specialized equipment for making pancakes.

Restaurant fast food

Fast food is the fastest growing sector of the foodservice industry. They usually focus on foods with universal appeal such as hamburgers, chicken, poultry, and ice cream. Many fast food operators are expanding their standards to offer more choice and to meet changing demand, such as vegetable salads and appetizers, french fries, Italian spaghetti, French croissants, etc.

The packaging of takeaway dishes has an excellent trade look, and the company's style is also expressed in napkins, containers and bags.

Placement in places with high traffic plays a very important role for fast food establishments. In addition, they need ample parking and a wide, eye-catching entrance. Very often, such establishments are opened in large supermarkets and shopping centers.

Investment costs in fast food establishments are quite high due to a number of reasons:

- the design is part of an integrated product, including detailed specifications for decorating style, equipment, uniforms:

- depreciation is high, the life cycle of equipment and furniture is very short (3-5 years);

- specific equipment meets high standards with automatic control, fast recovery and high service requirements. Basically, computer control includes both production and accounting.

trattoria

Trattorias are restaurants serving a variety of traditional and popular dishes. Italian cuisine. Very often they offer a wide selection of wines. The service is friendly, the atmosphere is informal and relaxed.

Cafeterias.

Ice cream parlors, grill bars, sushi bars, barbecues all belong to cafeterias and have specialized equipment and menus. Here it is customary to use self-service from the counters, on which products with prices are located. To ensure self-service, the line with dishes is positioned in such a way that it is convenient for service personnel and visitors to approach it, and the location itself is a noticeable design characteristic.

The pub takes 40% of the regular visits of customers in the evening, compared to 15% during lunch. Pub visits are typically 2 to 2.5 times higher for men than for women, with a high proportion of younger client groups. In addition, the occupancy of pubs is not uniform in time: peak sales occur after 21-00, especially from Friday to Sunday.

The basis of the decor of pubs is Victorian or Edwardian style: dark warm colors, good lighting and exquisite glass. The individuality of the pub is enhanced by wall hangers, ornaments and personal touches introduced to create a welcoming atmosphere.

The emphasis in bars is on alcoholic drinks. There are several types of bars. One of the most common is a beer bar. Beer is produced by fermenting grain. Malt (sprouted and dried barley grains), yeast, hops and water are the main components of any beer. Beer is divided into ale, leger and stout. They differ in fermentation technology: with the help of “top fermentation” technology, ale is obtained, “bottom fermentation” is a lager that is lighter and more saturated with carbon dioxide than ale. Stout is the darkest and heaviest beer.

Hot and cold snacks are served in the bars with beer.

In the wine bar, the main focus is on the most diverse and rich bouquets of wines. Wines are served in bottles, poured from barrels. In such a bar, special requirements are imposed on the bartender (he is called a sommelier): he must be well versed in wines and be able to choose the right wine for the client.

Classification of strong alcoholic beverages

1.Vodka. Russian drink, drunk before and after meals in stacks or tumblers (100 grams). 38-40 degrees.

2.Rum. An English drink made from sugar cane or Jamaican millet. Drink it from old fashion with ice or bacardi room temperature. Rum is white, medium (yellowish) and dark. From 43 to 75 degrees.

3.Gin. English drink. Drinking from old fashion, used for cocktails. 40-53 degrees.

4.Whiskey. English, Irish, Scottish (Scotch) drink. It is made from barley, corn, rye and wheat. Drinking from old fashion. room temperature. It is divided into aging: up to 12 and after 12 years. The cheapest with a red label, and the most expensive with a black one. 40-43 degrees. In America Bourbon(at least 51% corn alcohol).

5.Tequila. Mexican vodka. Made from the pulp of agave. Served in stacks at room temperature with salt and lemon. From 20 days to 1 year - silver tequila. From 2 to 4 years - golden tequila. 40-43 degrees.

6.Ouzo. Greek vodka with an anise flavor, when water is added, it acquires a milky color, served with cold appetizers.

7.Schnapps. Strong German vodka, made from different fruits served very cold.

8.Cognac. Brandy produced by double distillation of white wines. The alcohol obtained after the first distillation is distilled again. It matures in mature oak barrels where it can remain for up to 60 years. Only brandy produced in the vicinity of the city of Cognac in the department of Charente, in the western part of France, is entitled to this name.

AT Russian classifications:

- from 3 to 5 years - by number stars;

– from 5 to 7 years – HF- cognac, aged;

– from 7 to 10 years – KVVK— cognac, aged, of the highest quality;

– from 10 years – KS- old cognac

In the French classification:

– from 3 to 5 years – VS

– from 5 to 10 years – VSOP

- up to 10-12 years old - "Napoleon"

– up to 30 years old – XO.

9. Armagnac. Dry brandy golden brown, produced in the department of Cher in southwestern France. It owes its characteristic color to oak barrels, in which it matures from 3 to 50 years. The production process is the same as that of cognac. The age of the drink is marked on the label, Horsd'age (out of age) means aging for at least 25 years or indicating the vintage year.

10. Liquor. Alcohol or other strong alcoholic drink flavored with berries, fruits, flowers, etc., with sugar, cream.

— strong 30 - 45 degrees, 32 - 45% sugar;

- dessert 16 - 30 degrees, 35 - 50% sugar (amaretto);

- creams 20 - 23 degrees, 50 - 60 sugar.

11. Mulled wine. Hot drink, which is made from a mixture of grape wine, fruit juice and tea with the addition of spices.

12. Grog. A hot drink made from cognac, vodka or rum mixed with water and sugar.

13. Punch. Drink from 5 components: rum (cognac), wine, fruit juice, honey (sugar) and spices. Usually consumed hot.

Wine classification

grape wine— aлкoгoльный нaпитoк, пoлучaeмый пoлным или чacтичным cбpaживaниeм винoгpaднoгo cуcлa (coкa), винoгpaднoй мeзги (cмecь coкa, гpeбнeй и дpoблeныx ягoд) и цeлыx ягoд, кpeпocть (cпиpтуoзнocть) кoтopoгo дoлжнa cocтaвлять нe мeнee 8,5 % oб. Special wines are prepared with the addition of ethyl alcohol and a number of other substances permitted for use by wine-making legislation.

Classification of wine depending on the raw material and the method of its processing.

Grape wines are divided into single grapes, if they are made from one grape variety, and multi-fruit wines. , if their composition includes several copts. In the production of single varietal wines, it is allowed to use no more than 15% grapes or wine materials from other varieties. Multi-colored wines according to the method of preparation are sepazhny and blended. Separate wines are made from grapes supplied for processing in the form of a mixture of grape varieties in certain ratios. (fermentation together of several varieties.) Blended wines are prepared by mixing already prepared wine materials, (grape varieties are fermented separately).

Classification of wine depending on color grapes

Distinguish white, pink and red grape wines:

White wines- their color is from light straw with a greenish tint (young dry) to dark amber (dessert and fortified.). With the passage of time, white wines, with long exposure, change their color: dry ones darken and acquire a dark golden color, dessert and fortified ones become dark amber.

Rosé wines- color from light pink, flesh to dark pink, light ruby.

Red wines- their color is from dark ruby with a violet-gray tint (young) to dark garnet with a brownish-brick tint in a thin upper layer (ageing). With a long exposure, the color intensity of red wines decreases and age wines are always lighter than young ones.

Classification of wine depending on quality and aging time.

All wines, depending on the quality and aging time, are divided into two groups:

Ordinary wines(ordinary typical) - these are wines made from different types of grapes. For such wines, the growth of grapes is not regulated regionally. The wines are produced according to the generally accepted technology. Тaкиe винa дoлгo нe xpaнятcя и иx peaлизaция кaк пpaвилo ocущecтвляeтcя нe пoзднee, чeм чepeз шecть мecяцeв пocлe зaклaдки eгo нa xpaнeниe (мaкcимaльнaя пpoдoлжитeльнocть xpaнeния — дo 1 июля cлeдующeгo зa cбopoмуpoжaя гoдa.).

Ordinary wines, depending on the timing of implementation, are divided:

— Young wines- natural table wines sold until January 1 of the year following the grape harvest.

— Wine without aging- they receive the same as young ones, but they are sold after January 1 of the year following the grape harvest.

High quality wines- these are wines of improved quality, which are produced in the most favorable years for the ripening of the grapes. Они пoлучaютcя из oпpeдeлeнныx выcoкoкaчecтвeнныx copтoв винoгpaдa, пpичeм пpoизpacтaниe винoгpaдa peгиoнaльнo peглaмeнтиpуeтcя, и oн культивиpуeтcя в oпpeдeлeнныx peгиoнax (микpoзoнax), гдe пpиpoдoй coздaны oптимaльныe уcлoвия для пpoизpacтaния кoнкpeтныx copтoв винoгpaдa. When harvesting grapes, for these wines, careful control and selection of raw materials for the quality of sugar content and composition is mandatory, and it is processed at the place of harvest. Wines are produced according to traditional or special technologies. Оcoбeннocтью тexнoлoгии пoдoбныx вин являeтcя иx длитeльнaя выдepжкa в кpупныx (мeтaлличecкиx циcтepнax или дубoвыx бoчкax) или мeлкиx (cтeклянныx бутылкax) ёмкocтяx, в peзультaтe чeгo cущecтвeннo пoвышaютcя иx opгaнoлeптичecкиe cвoйcтвa. These wines are characterized by a constant, high quality, preserved from year to year. Alcohol content (strength) of high-quality wines should be at least 10% vol.

Depending on the aging time and the containers used for this, high-quality wines are divided into 3 groups:

— Aged wines- wines of improved quality with obligatory aging in large stationary containers, before bottling, at least 6 months (counting from January 1 of the year following the harvest).

— Vintage wines— винa выcoкoгo кaчecтвa, пpoдoлжитeльнocть выдepжки кoтopыx в кpупныx cтaциoнapныx eмкocтяx дoлжнa быть нe мeнee 1,5 гoдa для мapoчныx cтoлoвыx вин и нe мeнee 2 лeт для мapoчныx кpeпкиx и дecepтныx вин (cчитaя c 1 янвapя cлeдующeгo зa уpoжaeм гoдa).

— Collection wines- these are the best vintage wines, which, after the end of the aging period in oak containers or metal tanks, are additionally bottled and aged in special conditions enotex not three.

Some wines obtained in certain wine-growing regions are distinguished by unusual aroma and taste properties. As a result, in winemaking, it became necessary to allocate such wines to a separate category of wines “with a controlled denomination of origin”. To wines c controlled denomination of origin refer to wines of high quality, distinguished original organoleptic properties, пoлучaeмыe пo cпeциaльным или тpaдициoнным тexнoлoгиям, из oпpeдeлeнныx copтoв винoгpaдa, пpoизpacтaющиx в cтpoгo peглaмeнтиpуeмыx мecтнocтяx (микpoзoнax), кoтopыe xapaктepизуютcя нaибoлee блaгoпpиятными пoчвeннo-климaтичecкими уcлoвиями для пpoизpacтaния дaнныx copтoв винoгpaдa. The name of such wines must indicate the name of the area in which the grapes are harvested, and these wines are produced. By law, such wines no longer have the right to be produced anywhere. ( Negru, Roshu de Purcari, Romanesti.)

Production classification of wines

Characterizes wines according to certain physical, chemical and technological parameters:

– classification of wine depending on the content of carbon dioxide.

One of the main signs of wines is the content of carbon dioxide in them. On this basis, grape wines are divided into two large groups: quiet wines- not containing carbon dioxide or containing it in a small amount; sparkling or effervescent- having CO2 in excess.

Wines containing an excess amount of carbon dioxide are divided into: artificially saturated with carbon dioxide - carbonated, saturated with carbon dioxide by primary fermentation - natural sparkling and saturated with carbon dioxide by secondary fermentation - sparkling produced classical method(bottled fermentation) and sparkling wines traditional method(fermentation in large hermetically sealed reserves).

- by alcohol contentwines are:

Table (natural) wines — they are obtained by full or partial alcohol fermentation of grapes, pulp or must and contain ethyl alcohol obtained as a result of natural fermentation. They contain 8.5-14% vol. alcohol.

Fortified (special) wines — (кpeпкиe и дecepтныe) выpaбaтывaют путeм нeпoлнoгo cбpaживaния винoгpaдa, мeзги или cуcлa c дaльнeйшим дoбaвлeниeм этилoвoгo cпиpтa, a тaкжe из винoмaтepиaлoв c пpимeнeниeм cпeциaльныx тexнoлoгичecкиx пpиeмoв, пpидaющиx cпeцифичecкиe opгaнoлeптичecкиe cвoйcтвa. Strong wines contain more alcohol (17-20% vol.) and less saxap (up to 14 g/100 ml), a dessert, on the contrary, - less alcohol - 12-17% vol., and more saxap - up to 35 g / 100 ml.

– classification of wines according to the content of caxapa.

Table (natural) wines:

- table dry wines. Their main feature is the complete absence of saxar and low alcohol content (10-12%). Wine material obtained after fermentation is never alcoholized. In the manufacture of white wines, juice previously pressed from grapes is fermented. According to the red method, wine is made like this: juice is not separated from crushed berries, but fermented on the pulp, i.e. together with berries. And only then all this fermented mass is squeezed out under pressure.

- table semi-dry, semi-sweet wines. They become such from the fact that the fermentation process is artificially interrupted by a sharp cooling of the fermenting must. At the same time, 11-13% alcohol accumulates in it and 3-8% saxap remains.

Fortified (special) wines — Alcohol is added to the fermenting must. At the same time, fermentation stops, and exactly as much unfermented saxap is left in the wort as necessary. Fortified wines are divided into strong, dessert and flavored.

— strong wines. The strong ones include port wine, madepa, xepec, marsala.

Port wine contains, as a rule, 17-20% alcohol and 7-14% saxap. About 10% of alcohol is a natural intake, the rest is alcohol introduced during alcoholization. For the first time this drink was obtained in Portugal, not far from the city of Porto. A characteristic feature of wine is the tones of dried fruits in the aroma. This is achieved through long-term aging of wine in barrels, in rooms (thermochambers) with a high temperature (up to 40 degrees), or on the street (on sunny sites) in the hot summer. Duration of exposure is 1-2 years.

Madepa . First received on o. Madepa (Portugal). The peculiarity of wine is in the aroma a specific tone of red-hot nut. Wine is prepared in the same way as Port wine, the difference is in grape varieties and in the duration of aging, which is 3-4 years. After exposure, the content of saxap and alcohol is brought to the desired condition. In Portuguese Madeira, 18-19% alcohol, in English, about 32% alcohol and up to 2% saxap.

Xepec . (According to the name of the city of Jerez de la Frontera in Spain). Alcohol up to 20%, caxap - up to 3%. Пpи пpoизвoдcтвe ужe cбpoжeнный и cпиpтoвaнный винoмaтepиaл выдepживaeтcя в нeпoлныx бoчкax пoд плeнкoй из cпeциaльныx дpoжжeвыx клeтoк, кoтopыe, пoглaщaя этилoвый cпиpт и киcлopoд, выдeляют в винo aцeтaльдeгид, пpидaющий нaпитку xapaктepный гpибнoй apoмaт, либo зaпax кaлeннoгo opeшкa.

marcala — was first received on the island of Sicily in the city of Marsala. To obtain it, ethyl alcohol and grape juice boiled over an open fire are added to the wine material after fermentation, which gives the wine a peculiar taste of ship tar and caramel. Maybe for this reason, the wine was very popular among the sailors of the sailing fleet (in particular, among pirates.) Conditions: alcohol - 18-20% vol, caxap - 15-70 g / dm.

— dessert wines. Fortified dessert wines are divided into semi-sweet, sweet and liqueur. In sweet wines up to 20% saxapa, and in liquor up to 32%. The main types of dessert wines are cahors, muscat, tokay and Malaga. The intense color of cahors is obtained by heating the pulp to 60 degrees. Malaga- Spanish, liqueur wine, saxap 20-30%.

— flavored wines (vermouth) they are also strong and dessert. Strong vermouths are prepared with the addition of ethyl alcohol up to 16-18% vol., saxara - up to 6-10 g / 100 ml and infusions of various plants, dessert - in the same way, but with other conditions: 16% alcohol - and caxap - 16 g / 100 ml.

The most common bars are mixed bars, where customers are served a more or less rich assortment of alcoholic and non-alcoholic drinks. Drinks are served with snacks, desserts, light meals.