DESIGN AND AUDIT OF TECHNOLOGICAL PROCESSES OF RAW MATERIAL PROCESSING AND QUALITY CONTROL OF SEMI-FINISHED PRODUCTS IN A RESTAURANT

Abstract

The basis of this article is the modeling of the processes of mechanical culinary processing of raw materials and semi-finished products in a complex restaurant establishment for 120 seats with an incomplete production cycle. The developed structural and technological scheme of the enterprise reflects the technological relationships between the functional zones and premises of the complex, including the movement of raw materials, semi-finished products and ready-made dishes. The central subject of the study is the preparation shop, which includes three technological lines - for processing vegetable, meat and fish semi-finished products, respectively. A daily production program of the shop has been developed, it contains a list of mechanical processes that raw materials and semi-finished products must undergo before further heat treatment in the kitchen. In accordance with the current standards of time for processing a unit of production and the labor intensity coefficients of technological processes in the food industry, the required number of cooks per shift has been determined, which is two people. The production model of the designed ZRG activity provides for a two-brigade schedule of cooks coming to work with a shift duration of 11 hours 30 minutes, which directly affected the calculation of the number of personnel. In accordance with the Recommended Standards for Technical Equipment of Public Catering Establishments, a rational selection of technological equipment was carried out to perform mechanical processing processes in the preparation shop of the enterprise. Attention was focused on the role of process engineers in the development of design documentation for construction in order to make optimal planning decisions for future restaurant establishments. The proposed model of the organizational and technological process contributes to a significant reduction in production risks (microbiological, physical, chemical), increased efficiency in the use of raw materials and equipment, ensuring consistently high quality of semi-finished products and ready-made dishes, as well as full compliance with national (Law of Ukraine "On Basic Principles and Requirements for the Safety and Quality of Food Products") and international requirements (ISO 22000, HACCP principles, Codex Alimentarius). The results of the study have practical value for designing new establishments, modernizing existing ones, and improving quality management systems in the restaurant business.