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Groups of premises of catering buildings : 1. Facilities for visitors:

•a lobby with a cloak room;

•washing, restrooms;

•dining halls;

•buffet;

•premises for the sale of lunches and semi-finished products at home.

2.Production facilities:

• Production facilities:

• transfer case;

• washing of kitchen and dining utensils;

• the bread slicer.

3.Rooms for receiving and storing food:

• loading rooms;

• storage areas: dry food storage room

• vegetable storage room, inventory and packaging storage room;

4. Administrative and domestic premises:

•office premises;

•office of the director and accountant;

•staff offices;

•medical office;

•dressing rooms, showers and sanitary units for staff.

5. Premises for engineering services.

Rooms for visitors can be defined as commercial, and all other groups — as non-commercial. The following general requirements apply to the spaceplanning solutions of buildings of catering enterprises of all types:

— rational placement of commercial and non-commercial premises relative to each other: location of premises should ensure their shortest interconnections, eliminate the intersection of the flows of visitors and staff, clean and unwashed dishes, semi-finished products, raw materials and waste;

— the possibility of transformation in the process is necessary;

— it is necessary to ensure the possibility of sharing the service premises in order to reduce their area when combining several public catering enterprises in one building of a complex enterprise.

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Diagram of the relationship between the functional groups of premises of catering enterprises with self-service:

•I — premises for visitors; II — production premises; III — premises for receiving and storing food; IV — office and household premises; V — technical premises;

1 — vestibule with cloak room, washbasin, sanitary units; 2 - buffet; 3

— dining room with a serving; 4 — store cooking; 5 — hot shop; 6 — cold workshop; 7 — washing tableware; 8 — pre-cooking shop; 9 — pastry workshop; 10 — washing pots and pans and containers of semifinished products; 11 — the space cutting bread; 12 — the space head of production; 13 — cooled camera engine room; 14 —dry foods pantry; 15 —containers and equipment pantry; 16 — loading; 17 — office space; 18 — closet for personnel; 19 — showers and the sanitary for staff; 20 - laundry room; 21 - ventilation chambers; 22switchboard

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Diagram of the relationship between the functional groups of premises of precatering establishments served by waiters:

I — premises for visitors; II — production premises; III — premises for receiving and storing food; IV — office and household premises; V — technical premises;

1 — vestibule with cloak room, washbasin, sanitary blocks; 2 — antechamber; 3 — dining room; 4 — Banquet hall; 5 — bar; 6 — store cooking; 7 — handout; 8 — cupboard; 9 — hot shop; 10 — cold workshop; 11 — washing tableware; 12 — service; 13 — shop with greenery separation processing; 14 — pastry shop; 15 — washing of kitchen utensils; 16 — washing packaging of semi-finished products; 17 — cutting bread premises; 18 — the room of the head of production; 19 — cooled camera engine room;

20 — dry foods pantry; 21 —beverages pantry; 22 —inventory pantry; 23 — storage room and washing containers; 24 — loading room; 25 — director's office and office premises; 26 — cloak rooms for staff and waiters; 27 — showers and sanitary units for staff; 28 — laundry room; 29 — ventilation chambers; 30 — switchboard

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FACILITIES FOR VISITORS

Rooms for visitors, as a rule, are recommended to be located on the above-ground floors, on the side of the main entrance or side facades, since these rooms form the spatial composition of the building and affect its artistic image.

The height of the floor should be 3.3 m, with a large size of the trading floor - 4.2 m.

It is recommended that the dining rooms and the hot and cold workshops serving them, as well as the washing of tableware, are located on the same level.

Determining factors in the design of dining rooms the halls are the form of customer service and the nature of the catering business. Self-service enterprises— canteens, snack bars, specialized fast-food cafes are usually focused on meeting utilitarian food needs, while enterprises with waiter service — restaurants, bars, cafes — are focused on selective requests with the function of leisure activities. Customer service can be carried out through waiters, through a barman or bartender, on the basis of the principle of self-service through distribution lines and counters.

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