Технология приготовления пищи

Main directions of scientific and technological progress in public catering

The first direction is the mechanization of processes, the use of modern equipment (mechanical, thermal, refrigeration). In the centralized production of semi-finished products and culinary products, it is necessary to introduce mechanisms and machines of high productivity, automation of production; introduction of in-line mechanized lines for processing vegetables, cooking meat and fish semi-finished products. At the same time, it is necessary to mechanize small enterprises, where the share of manual labor is very large.

             Now many types of equipment of small productivity are produced — desktop mechanical equipment, small-sized thermal equipment. The second important direction is the development of advanced technology for the production of public catering products based on new equipment.

Questions:

• 1.   What is public catering as a branch of the national economy?

  2.   What is the significance of public catering as a branch of the national economy ?

  3.   What are the main directions of development of public catering in the market conditions?

  4.   What are the main tasks facing the company to improve its competitiveness?

  5.   What elements does the "quality system" include ?