Содержание
1.Введение.
2.Характеристика предприятия.
3.Перечень услуг, предоставляемых предприятием.
4.Ассортиментный минимум блюд предприятия общественного питания.
5. Производственная программа.
6.Расчетно-пояснительная часть
6.1 Расчет пропускной способности зала.
6.2 Составление расчетного меню.
6.3 Составление технологических карт
6.4 Структура производства
6.5 Характеристика цехов.
6.6 Организация рабочих мест.
6.7 Организация складского хозяйства.
7.Характеристика и расчет холодного цеха.
7.1 Холодный цех.
7.2 Составление технологических таблиц
7.3 Расчет почасовой реализации блюд для холодного цеха
7.4 Расчет численности работников холодного цеха.
7.5 Организация работы в цехе.
7.6 Технологический расчет оборудования
7.6.1 Расчет холодного оборудования.
7.6.2 Расчет немеханического оборудования.
7.7 Расчет и подбор кухонной посуды и инвентаря.
7.8 Расчет площади холодного цеха
7.9 Планировка холодного цеха
8.Заключение.
9.Список используемой литературы
10.Приложения
Выдержка из текста работы
<span Book Antiqua",«serif»;mso-ansi-language:EN-US"> Np =Оч * P * T (1)
<span Book Antiqua",«serif»">где
<span Book Antiqua",«serif»">Р. — количество мест в зале
<span Book Antiqua",«serif»">Оч — оборачиваемость 1 места в час
<span Book Antiqua",«serif»">Т- время работы зала
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Оч = 60/
<span Book Antiqua",«serif»">где
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">t
<span Book Antiqua",«serif»">1).
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">2).
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Количество потребителей в каждый час работыпредприятия определяют по формуле:
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Где
<span Book Antiqua",«serif»">Р. — количество мест в зале,
<span Book Antiqua",«serif»">С — средний процент загрузки зала,
<span Book Antiqua",«serif»">Оч — оборачиваемость 1 места в час.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»">Расчёт загрузки торгового зала
<span Book Antiqua",«serif»"> Таблица 1.
<span Book Antiqua",«serif»">Время работы
<span Book Antiqua",«serif»">(в часах)
<span Book Antiqua",«serif»">Оборачивае-
<span Book Antiqua",«serif»">мость 1 места (в час.)
<span Book Antiqua",«serif»">Средний процент загрузки торгового зала (%)
<span Book Antiqua",«serif»">Количество потребителей
<span Book Antiqua",«serif»">(в часах)
<span Book Antiqua",«serif»">Коэффициент
<span Book Antiqua",«serif»">Пересчёта блюд (К)
<span Book Antiqua",«serif»">10-11
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">90
<span Book Antiqua",«serif»">0,075
<span Book Antiqua",«serif»">11-12
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">90
<span Book Antiqua",«serif»">0,075
<span Book Antiqua",«serif»">12-13
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">9
<span Book Antiqua",«serif»">0,075
<span Book Antiqua",«serif»">13-14
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">70
<span Book Antiqua",«serif»">105
<span Book Antiqua",«serif»">0,0
<span Book Antiqua",«serif»">14-15
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">70
<span Book Antiqua",«serif»">105
<span Book Antiqua",«serif»">0,088
<span Book Antiqua",«serif»">15-16
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">70
<span Book Antiqua",«serif»">105
<span Book Antiqua",«serif»">0,088
<span Book Antiqua",«serif»">16-17
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">80
<span Book Antiqua",«serif»">120
<span Book Antiqua",«serif»">0,1
<span Book Antiqua",«serif»">17-18
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">80
<span Book Antiqua",«serif»">120
<span Book Antiqua",«serif»">0,1
<span Book Antiqua",«serif»">18-19
<span Book Antiqua",«serif»">1,3
<span Book Antiqua",«serif»">90
<span Book Antiqua",«serif»">88
<span Book Antiqua",«serif»">0,074
<span Book Antiqua",«serif»">19-20
<span Book Antiqua",«serif»">1,3
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">98
<span Book Antiqua",«serif»">0,081
<span Book Antiqua",«serif»">20-21
<span Book Antiqua",«serif»">1,3
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">98
<span Book Antiqua",«serif»">0,081
<span Book Antiqua",«serif»">21-22
<span Book Antiqua",«serif»">1,3
<span Book Antiqua",«serif»">90
<span Book Antiqua",«serif»">88
<span Book Antiqua",«serif»">0,074
<span Book Antiqua",«serif»"> Итого: 1197
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Вприведённой таблице коэффициент пересчёта блюд (К) определяется по формуле:
<span Book Antiqua",«serif»"> К =
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> К = 90/1197 = 0,075; и т.д.
<span Book Antiqua",«serif»">
<img src="/cache/referats/7610/image001.gif" v:shapes="_x0000_s1027"><span Book Antiqua",«serif»">100-
<span Book Antiqua",«serif»"> 90-
<span Book Antiqua",«serif»"> 80-
<span Book Antiqua",«serif»"> 70-
<span Book Antiqua",«serif»"> 60-
<span Book Antiqua",«serif»"> 50-
<span Book Antiqua",«serif»"> 40-
<span Book Antiqua",«serif»"> 30-
<span Book Antiqua",«serif»"> 20-
<span Book Antiqua",«serif»"> 10-
<img src="/cache/referats/7610/image002.gif" v:shapes="_x0000_s1028"><span Book Antiqua",«serif»"> Рисунок 1
<span Book Antiqua",«serif»"> 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Определяется коэффициент использованиязала (Ки)
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Ки
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> 3.1.2. Расчёт количества блюд и разбивка их по ассортименту.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Общееколичество блюд, выпускаемых за день (
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US"> N = Nf * M (6)
<span Book Antiqua",«serif»">где
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">M
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»"> РАСЧЁТ КОЛИЧЕСТВА БЛЮД.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Таблица 2
<span Book Antiqua",«serif»">Наименование продукции
<span Book Antiqua",«serif»">Кол-во
<span Book Antiqua",«serif»">посетителей
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">Nf
<span Book Antiqua",«serif»">Коэффициент
<span Book Antiqua",«serif»">потребл.
<span Book Antiqua",«serif»">данного вида продукции
<span Book Antiqua",«serif»">Ед. изм.
<span Book Antiqua",«serif»">Кол-во
<span Book Antiqua",«serif»">продукции
<span Book Antiqua",«serif»">Перевод
<span Book Antiqua",«serif»">литров в стаканы
<span Book Antiqua",«serif»">Холодные блюда
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,3
<span Book Antiqua",«serif»">бл.
<span Book Antiqua",«serif»">359
<span Book Antiqua",«serif»">-
<span Book Antiqua",«serif»">Бульоны
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,3
<span Book Antiqua",«serif»">бл.
<span Book Antiqua",«serif»">359
<span Book Antiqua",«serif»">-
<span Book Antiqua",«serif»">Вторые блюда
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">1,0
<span Book Antiqua",«serif»">бл.
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">-
<span Book Antiqua",«serif»">Сладкие блюда
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,07
<span Book Antiqua",«serif»">бл.
<span Book Antiqua",«serif»">84
<span Book Antiqua",«serif»">-
<span Book Antiqua",«serif»">Горячие напитки
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,1
<span Book Antiqua",«serif»">л.
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">120
<span Book Antiqua",«serif»">600
<span Book Antiqua",«serif»">Холодные напитки
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,07
<span Book Antiqua",«serif»">л.
<span Book Antiqua",«serif»">84
<span Book Antiqua",«serif»">418
<span Book Antiqua",«serif»">Мучные и кондитерские изделия
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">0,25
<span Book Antiqua",«serif»">шт.
<span Book Antiqua",«serif»">299
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">3.1.3. Разработка ассортиментного минимумаи составление
<span Book Antiqua",«serif»"> плана-меню.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">АССОРТИМЕНТНЫЙ МИНИМУМ БЛЮД.
<span Book Antiqua",«serif»"> Таблица 3
<span Book Antiqua",«serif»">Наименование групп блюд
<span Book Antiqua",«serif»">Количество наименований
<span Book Antiqua",«serif»">Холодные блюда
<span Book Antiqua",«serif»">5-6
<span Book Antiqua",«serif»">Кисломолочные продукты
<span Book Antiqua",«serif»">2-3
<span Book Antiqua",«serif»">Бульоны
<span Book Antiqua",«serif»">1
<span Book Antiqua",«serif»">Горячие блюда и закуски
<span Book Antiqua",«serif»">6-7
<span Book Antiqua",«serif»">Гарниры
<span Book Antiqua",«serif»">2-3
<span Book Antiqua",«serif»">Сладкие блюда
<span Book Antiqua",«serif»">1-2
<span Book Antiqua",«serif»">Горячие напитки
<span Book Antiqua",«serif»">2-3
<span Book Antiqua",«serif»">Холодные напитки
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">Хлебобулочные и мучные кондитерские изделия
<span Book Antiqua",«serif»">5-6
<span Book Antiqua",«serif»">
На основании разработанного ассортиментного минимумаи таблицы расчёта количества блюд составляем план-меню. При его составленииучитываем сезон, тип и специализацию предприятия, форму обслуживания и т. д.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> ПЛАН-МЕНЮ на 30.10.01
<span Book Antiqua",«serif»"> Таблица 4
<span Book Antiqua",«serif»">№ рецептуры
<span Book Antiqua",«serif»">Наименование блюд и закусок
<span Book Antiqua",«serif»">Количество блюд за день
<span Book Antiqua",«serif»">Выход
<span Book Antiqua",«serif»">1 порции
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">359
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">44
<span Book Antiqua",«serif»">Сёмга малосольная
<span Book Antiqua",«serif»">69
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">51
<span Book Antiqua",«serif»">Салат «Дальневосточный» из морской капусты
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">65
<span Book Antiqua",«serif»">70
<span Book Antiqua",«serif»">Салат «Летний»
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">159
<span Book Antiqua",«serif»">Мясное ассорти
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">80
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">111
<span Book Antiqua",«serif»">Яйцо под майонезом
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> —
<span Book Antiqua",«serif»"> —
<span Book Antiqua",«serif»"> —
<span Book Antiqua",«serif»">Кисломолочные продукты
<span Book Antiqua",«serif»">Молоко
<span Book Antiqua",«serif»">Ряженка
<span Book Antiqua",«serif»">сметана
<span Book Antiqua",«serif»">50
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">2
<span Book Antiqua",«serif»">15
<span Book Antiqua",«serif»">10
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">100
<img src="/cache/referats/7610/image003.gif" v:shapes="_x0000_s1032"><img src="/cache/referats/7610/image004.gif" v:shapes="_x0000_s1030"><span Book Antiqua",«serif»">
<img src="/cache/referats/7610/image005.gif" v:shapes="_x0000_s1031"><span Book Antiqua",«serif»">Продолжение таблицы 4
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Бульоны (Первые блюда)
<span Book Antiqua",«serif»">359
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">280
<span Book Antiqua",«serif»">Бульон куринный с профитролями
<span Book Antiqua",«serif»">359
<span Book Antiqua",«serif»">300
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">1197
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">396
<span Book Antiqua",«serif»">Грибы в кокошнице
<span Book Antiqua",«serif»">300
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Судак, запечённый с овощами
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">330
<span Book Antiqua",«serif»">585
<span Book Antiqua",«serif»">Бифштекс натуральный
<span Book Antiqua",«serif»">107
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">720
<span Book Antiqua",«serif»">Котлета по-киевски
<span Book Antiqua",«serif»">140
<span Book Antiqua",«serif»">295
<span Book Antiqua",«serif»">657
<span Book Antiqua",«serif»">Шницель
<span Book Antiqua",«serif»">250
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">476
<span Book Antiqua",«serif»">Омлет, запечённый с грибами
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">180
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Овощи натуральные (помидоры, огурцы, перец, зелень)
<span Book Antiqua",«serif»">80
<span Book Antiqua",«serif»">150
<span Book Antiqua",«serif»">762
<span Book Antiqua",«serif»">Картофель «Фри»
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">150
<span Book Antiqua",«serif»">753
<span Book Antiqua",«serif»">Макаронные изделия отварные
<span Book Antiqua",«serif»">40
<span Book Antiqua",«serif»">150
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">84
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">962
<span Book Antiqua",«serif»">Компот яблочный
<span Book Antiqua",«serif»">54
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">923
<span Book Antiqua",«serif»">Груша с сиропом
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">3
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">600
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">1009
<span Book Antiqua",«serif»">Чай
<span Book Antiqua",«serif»">300
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">1016
<span Book Antiqua",«serif»">Кофе со сливками
<span Book Antiqua",«serif»">150
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">1025
<span Book Antiqua",«serif»">Какао
<span Book Antiqua",«serif»">150
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">418
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">1042
<span Book Antiqua",«serif»">Напиток клюквенный
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">1048
<span Book Antiqua",«serif»">Квас
<span Book Antiqua",«serif»">218
<span Book Antiqua",«serif»">200
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<img src="/cache/referats/7610/image006.gif" v:shapes="_x0000_s1034 _x0000_s1035 _x0000_s1036"><span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Продолжение таблицы 4
<img src="/cache/referats/7610/image007.gif" v:shapes="_x0000_s1033 _x0000_s1053 _x0000_s1055"><span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Хлебобулочные и мучные кондитерские изделия
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<div v:shape="_x0000_s1061">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Булочка «Домашняя»
<span Book Antiqua",«serif»">40
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Слойка с яблоками
<span Book Antiqua",«serif»">35
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Кекс «Столичный»
<span Book Antiqua",«serif»">40
<span Book Antiqua",«serif»">100
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Коржик «Молочный»
<span Book Antiqua",«serif»">45
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Язычок слоёный
<span Book Antiqua",«serif»">34
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Пироженное «Картошка»
<span Book Antiqua",«serif»">2
<span Book Antiqua",«serif»">50
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">Хлеб
<span Book Antiqua",«serif»">80
<span Book Antiqua",«serif»">50
<span Book Antiqua",«serif»"> Директор ______________
<span Book Antiqua",«serif»"> Зав. производством ____________
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»"> Таблица реализации блюд через торговый зал.
<span Book Antiqua",«serif»">Наименование блюд, кулинарных изделий
<span Book Antiqua",«serif»">Единица измерения
<span Book Antiqua",«serif»">Реализация блюд через торговый зал
<span Book Antiqua",«serif»">Сёмга малосольная
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»">69
<span Book Antiqua",«serif»">Салат «Дальневосточный» из морской капусты
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">Салат «Летний»
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»">75
<span Book Antiqua",«serif»">Мясное ассорти
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">80
<span Book Antiqua",«serif»">Яйцо под майонезом
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»">60
<span Book Antiqua",«serif»">Молоко
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">2
<span Book Antiqua",«serif»">Ряженка
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">15
<span Book Antiqua",«serif»">Сметана
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">10
<span Book Antiqua",«serif»">Бульон куринный с профитролями
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">359
<span Book Antiqua",«serif»">Грибы в кокошнице
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">300
<span Book Antiqua",«serif»">Судак, запечённый с овощами
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">200
<span Book Antiqua",«serif»">Бифштекс натуральный
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">107
<span Book Antiqua",«serif»">Котлета по-киевски
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">140
<span Book Antiqua",«serif»">Шницель
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">250
<span Book Antiqua",«serif»">Омлет, запечённый с грибами
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">200
<span Book Antiqua",«serif»">Овощи натуральные
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">80
<span Book Antiqua",«serif»">Картофель «Фри»
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">60
<span Book Antiqua",«serif»">Макаронные изделия, отварные
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">40
<span Book Antiqua",«serif»">Компот яблочный
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">54
<img src="/cache/referats/7610/image008.gif" v:shapes="_x0000_s1065"><img src="/cache/referats/7610/image009.gif" v:shapes="_x0000_s1064"><span Book Antiqua",«serif»"> Продолжение таблицы 5
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">30
<span Book Antiqua",«serif»">Груша с сиропом
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">30
<span Book Antiqua",«serif»">Чай
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">300
<span Book Antiqua",«serif»">Кофе со сливками
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">150
<span Book Antiqua",«serif»">Какао
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">150
<span Book Antiqua",«serif»">Напиток клюквенный
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">200
<span Book Antiqua",«serif»">Квас
<span Book Antiqua",«serif»">порций
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">218
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">3.1.4 . График реализации блюд.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">N
<span Book Antiqua",«serif»">К – коэффициент пересчёта блюд
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Таблица 6
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»">3.2 Расчёт рабочей силы.
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»"> Расчёт рабочей силы производится на основании плана-меню и норм временидля приготовления блюд каждого вида
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">
<span Book Antiqua",«serif»;mso-ansi-language:EN-US"> N
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">n
<span Book Antiqua",«serif»;mso-ansi-language:EN-US">H
