Practice of production in the field of public catering

INTRODUCTION 3
1. Acquaintance with the company 4
1.1.The structure of the enterprise 4
1.2. Organizational and legal form 4
1.3.Certification of the enterprise 5
1.4.The analysis of the enterprise 6
2. Work as backup foreman 7
2.1. Obligations of the foreman 7
2.2. Production program 7
    2.3. Summary Product List 11
    2.4.Analysis of the work of the foreman 16
3. Working as a chef´s understudy 17
3.1. Chef´s Responsibilities 17
3.2.Scheme of technological process 18
3.3.Equipment of production 19
3.4.Organization of quality control of products 20
3.5. Acquaintance with the used normative and technological documentation 21
3.6.Time of work 22
3.7.Material responsibility and inventory 22
3.8.Analysis of the work of the chef (production manager) 23
4. Work as an understudy of the hall administrator ............................................. .. 25
4.1.Organization of customer service 24
4.2. Menu 25
4.3Proposals for improving service .................................................................. ... 26
5. Work as an understudy of the head of the enterprise 26
5.1.Management of production and economic activities 26
5.2. Analysis of the work of the Director 28
References 29
Annexes ....................