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1 WORKING PROGRAM OF EDUCATIONAL DISCIPLINE Organization of service in a restaurant 07

2 CONTENTS. GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE EDUCATIONAL DISCIPLINE. STRUCTURE OF THE ACADEMIC DISCIPLINE 3. INFORMATION SUPPORT OF TRAINING IN THE ACADEMIC DISCIPLINE 4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE ACADEMIC DISCIPLINE

3. GENERAL CHARACTERISTICS OF THE WORK PROGRAM OF THE ACADEMIC DISCIPLINE. Scope of the work program Working programm academic discipline is part of an approximate basic educational program in accordance with the Federal State Educational Standard for Secondary Professional Education in the profession Cook, confectioner belonging to the enlarged group of professions, specialties Service and Tourism.. The place of the discipline in the structure of the main professional educational program: the discipline belongs to the general professional cycle, is associated with the development of professional competencies in all professional modules included in the educational program, with the disciplines OP 03 Technical equipment of catering establishments, OP.0 Fundamentals of microbiology, nutritional physiology, sanitation and hygiene, OP 06. Occupational safety..3. The purpose and planned results of mastering the discipline: PC code, OK Skills Knowledge PC.-.4 PC.-.8 PC PC PC PC performing all types of work on preparing the halls and equipment of organizations Catering to service; meeting, greeting, accommodating guests, serving menus; receiving, processing and fulfilling orders for products and services of public catering organizations; recommending dishes and drinks to guests when placing an order; serving food and drinks in different ways; settlements with consumers; servicing consumers when using special forms of catering; prepare the halls for service in accordance with its nature, type and class of catering organization; prepare the hall of a restaurant, bar, buffet for service as usual and at mass banquet events; types, types and classes of public catering organizations; market of restaurant services, special types of services; preparing the halls for service in accordance with its nature, type and class of catering organization; rules for covering tables with tablecloths, techniques for polishing dishes and cutlery; techniques for folding napkins, rules for personal preparation of a waiter, bartender for service, assortment, purpose, characteristics of tableware, cutlery, glass, table setting, modern trends in serving, serving consumers of catering organizations of all forms of ownership, various types, types and classes; use of inventory, weighing and trade-technological equipment in the process of servicing; welcoming and seating guests at the table; rules for placing and submitting an order for production, bar, buffet; rules and techniques for serving alcoholic and non-alcoholic drinks; methods of serving dishes; sequence and technique of serving food and drinks;

4 fold napkins in different ways; maintain personal hygiene prepare dishes, cutlery, glass accept orders for food and drinks select types of equipment, furniture, dishes, cutlery, linen in accordance with the type and class of catering organization; place and transfer an order to production, to a bar, to a buffet; serve alcoholic and non-alcoholic drinks and dishes in various ways; observe the order and technique of serving food and drinks; comply with the requirements for the quality and serving temperature of food and drinks; develop various types of menus, including a menu plan for a structural unit; replace used dishes and cutlery; draw up and design menus, cater for mass banquet events and receptions, serve foreign tourists, operate inventory, weighing and trade-technological equipment in the service process, serve food and drinks to guests in various ways; culinary characteristics of dishes, mixed and hot drinks, cocktails, rules for combining drinks and dishes; requirements for quality and serving temperature of food and drinks; ways to replace used dishes and cutlery; rules of service culture, protocol and etiquette when interacting with guests; information support for public catering services; rules for compiling and designing menus, servicing mass banquet events and receptions

5 provide invoices and make payments to consumers; follow the rules of restaurant etiquette; make payments to the consumer using various forms of payment; make mixed, hot drinks, cocktails OK 0 OK 0 Recognize a task and/or problem in a professional and/or social context; Analyze a task and/or problem and identify its components; Correctly identify and effectively search for information necessary to solve a task and/or problem; Draw up an action plan, Determine the necessary resources; Possess current methods of work in professional and related fields; Implement the plan; Evaluate the results and consequences of your actions (on your own or with the help of a mentor). Identify information search tasks Current professional and social context in which one has to work and live; Key sources of information and resources for solving problems and problems in a professional and/or social context. Algorithms for performing work in professional and related fields; Working methods in professional and related fields. The structure of the plan for solving problems The procedure for assessing the results of solving problems professional activity Nomenclature of information sources used in

6 OK 03 OK 04 OK 05 OK 06 OK 07 Determine the necessary sources of information Plan the search process Structure the information received Highlight the most significant in the list of information Assess the practical significance of search results Prepare search results Determine the relevance of regulatory documentation in professional activities Build trajectories of professional and personal development Organize work team and team Interact with colleagues, management, clients. Express your thoughts in the state language Draw up documents Describe the significance of your profession Present the structure of professional activities by profession (specialty) Comply with environmental safety standards Determine the directions of professional activities Techniques for structuring information Format for formatting information search results Contents of current regulatory and legal documentation Modern scientific and professional terminology Possible trajectories professional development and self-education Collective psychology Personal psychology Fundamentals project activities Features of the social and cultural context Rules for the preparation of documents. The essence of the civil-patriotic position Universal human values ​​Rules of conduct during professional activities Rules of environmental safety when conducting professional activities Main resources involved in professional activities

7 resource saving within the framework of professional activities in the profession (specialty) OK 09 Use information technology tools to solve professional problems Use modern software OK 0 Understand the general meaning of clearly pronounced statements on well-known topics (professional and everyday), understand texts on basic professional themes Participate in dialogues on familiar general and professional topics Construct simple statements about yourself and your professional activities Briefly justify and explain your actions (current and planned) Write simple coherent messages on familiar or professional topics of interest Ways to ensure resource conservation. Modern means and information devices The procedure for their use and software in professional activities, the rules for constructing simple and complex sentences on professional topics basic commonly used verbs (everyday and professional vocabulary) lexical minimum related to the description of objects, means and processes of professional activity pronunciation features rules for reading professional texts

8 . STRUCTURE AND CONTENT OF THE ACADEMIC DISCIPLINE. Scope of the academic discipline and types of academic work Type of academic work Volume of hours in Total academic load in interaction with the teacher Independent work- Volume of the educational program 60 including: theoretical training 6 laboratory classes (if provided) practical classes (if provided) 3 Intermediate certification 60

9.. Thematic plan and content of the academic discipline Name of sections and topics Topic Catering services and requirements for them Contents educational material and forms of organization of students’ activities Volume of hours Elements of competencies mastered 3 4 Contents of educational material 4 Improving service in catering organizations. The state of the consumer market and prospects for the development of the food industry. general characteristics process of serving guests in catering establishments. Basic concepts: catering service, service process, service conditions, service safety. Progressive service technologies Public catering services and requirements for them. gost Public catering services. General requirements. Types of services, their characteristics, General requirements to them, requirements for the security of services. Methods for assessing and monitoring the quality of public catering services Subjects of practical classes Topic. Retail premises catering organizations. Selection of forms and methods of service in accordance with the type and class of the enterprise, its specialization Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answers to questions Control questions; studying regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages OK -7, 9, 0, Contents of educational material 4 Retail premises, types, characteristics, purpose OK -7, 9, 0, Sanitary and hygienic requirements for the maintenance of retail premises. Lighting, ventilation of retail premises, safety requirements for the provision of services Interior of catering premises Service, purpose, equipment

10 Topic 3 Tableware, cutlery, table linen Washing tableware and kitchenware, purpose, equipment Service bar (buffet), purpose, equipment. Dispensing room, purpose, equipment. Room for slicing bread, purpose, equipment Topics of practical classes OK -7, 9, 0,. Studying the rules for placing dishes, cutlery, glass, linen, etc. in the service area. Studying the relationship between production and retail premises in accordance with the technological cycle and specialization of the enterprise. Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answers to security questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material OK -7, 9, 0, Types, assortment, purpose, characteristics of tableware (porcelain, ceramic, crystal, glass, wood and plastic). Characteristics of metal utensils Characteristics of cutlery. General and individual devices used in food industry enterprises The procedure for obtaining and preparing tableware, cutlery 4 Types, assortment, purpose, characteristics of glass Types, assortment, purpose, characteristics of table linen Rules for calculating the quantity of tableware, cutlery, table linen for enterprises of various types and classes , various capacities Rules for working with the tray Topics laboratory work 8 OK -7, 9, 0,. Selection of tableware, cutlery for various types and classes of food industry enterprises, for various forms and methods of service. Calculation of the number of dishes and appliances for various types and classes of food industry enterprises

11 Topic 4. Information support for the service process Topic 5. Stages of organizing service 3. Practicing techniques for preparing dishes and cutlery from various materials to service 4. Rules for working with the tray. Practicing techniques for working with a tray Students’ independent work (if any, the topic and content of homework are indicated) Work on educational material, answering test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 4 Media. Purpose and principles of menu composition Types of menus. Current directions in development of menu for various enterprises. Wine list Restaurant cocktail list. Design of the menu and wine list OK -7, 9, 0, PK 6. Subjects of laboratory work OK -7, 9, 0,. Studying types of menus, rules for compiling on the websites of catering enterprises Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answering test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 6 OK -7, 9, 0, Cleaning of retail premises, arrangement of furniture in the halls. Cleaning the table and replacing used dishes and cutlery. Storage conditions and periods, culinary purposes of fish and fish products. The concept of service culture, adherence to protocol and etiquette in

12 Topic 6. Organization of the service process in the hall, the process of interaction with guests 3. Receiving and placing an order, transferring the order to production Work of the sommelier, recommendations for choosing and serving an aperitif Subject of laboratory work 4 OK -7, 9, 0,. Rules for placing and transferring an order to production, to a bar, buffet... Training on preparing retail premises, meeting, accommodating guests, receiving an order and transferring it to production Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answers to security questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 0 General rules for table setting. Characteristic various options preliminary table setting. table setting rules for various forms and methods of service, various meals 4 OK -7, 9, 0, PC.,., 3., 4., 5., Rules for serving service bar products. Rules and techniques for serving alcoholic and non-alcoholic drinks. Decantation of wines. Features of serving champagne Types and forms of folding napkins Flower arrangements. Musical services Subjects of laboratory work 6 OK -7, 9, 0,. Training on practicing techniques for folding napkins, making flower arrangements in accordance with the order. Training on practicing table setting techniques for breakfast, business lunch 3. Training on practicing table setting techniques for dinner, according to a custom-made menu 4. Training on practicing table setting techniques for dinner, on a custom-made menu, additional serving 5. Training on practicing techniques table setting for serving wine, 4.5, PC

13 Topic 7. Rules for serving culinary, confectionery products, champagne drinks. training on practicing techniques for additional and executive table setting. Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answers to test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 8 OK -7, 9, 0, Basic methods of serving dishes in a restaurant. Techniques for tranching and flambéing dishes in the presence of a guest Methods of serving dishes: Russian, French, English. Combined method of serving dishes 4.5, Sequence and rules for serving cold and hot dishes and PC appetizers, soups, broths, hot fish and meat dishes. Rules for serving sweet dishes, hot and cold drinks, confectionery. Rules for serving tobacco products Rules of etiquette and norms of behavior at the table Serving snacks, dishes and drinks in the VIP hall Payments to consumers Subjects of laboratory work 6 OK -7, 9, 0,. Training on practicing table setting techniques and rules for serving cold dishes and snacks in enterprises of various types, classes and different forms service. Training on practicing table setting techniques and rules for serving hot dishes and snacks in enterprises of different types, classes and different forms of service 3. Training on practicing table setting techniques and rules for serving soups, broths in enterprises of different types, classes and different forms of service 4. Training on practicing table setting techniques and rules for serving cold and hot drinks in enterprises of different types, classes and different forms of service 5. Training on practicing etiquette rules and table manners in enterprises of different types, classes and different forms of service Training on practicing calculation techniques with guests

14 Topic 8. Servicing receptions and banquets Topic 9. Special forms of service 6. Training on practicing techniques for tranching and flambéing dishes in the presence of visitors Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answers to test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 6 OK -7, 9, 0, Types of receptions and banquets: daily diplomatic receptions. Evening diplomatic receptions Reception of orders. The role of the manager in the organization of banquet service Banquet at the table with full service by waiters Banquet at the table with partial service by waiters Banquets and receptions using mixed (combined) 4 forms of service Reception-buffet. Cocktail reception. Banquet-tea Banquet at the table with partial waiter service. Banquet "Wedding". Banquet "Birthday". Banquets on the occasion of honoring the hero of the day, meeting friends Subjects of laboratory work OK -7, 9, 0,. Training on practicing banquet service techniques. Training on practicing service techniques at receptions Independent work of students (if any, the topic and content of homework are indicated) Work on educational material, answering test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Contents of educational material 4 Service in the express hall, at the express table. Catering and catering services for participants of symposia, conferences, seminars, meetings Hotel services. Hotel room service Services for organizing and servicing celebrations, Sunday brunch, themed events OK -7, 9, 0,

15 Peculiarities of serving tourists and passengers on various types of transport Buffet-style service, serving fondue dishes Catering. The concept of catering, types. Catering as an additional business for a restaurant Topic of practical classes OK -7, 9, 0,. Training on practicing buffet-type service techniques, fondue Independent work of students Work on educational material, answering test questions; study of regulatory materials; solving problems and exercises according to the model; solving situational production (professional) problems; preparation of messages Interim certification * Total: 60 For each topic, the content of the educational material is described (in didactic units), the names of the necessary laboratory work, practical and other classes, including tests, as well as topics of independent work. The level of mastery is indicated opposite the didactic units (marked with two asterisks). If course projects (works) in a discipline are provided, their topics are given. The volume of hours is determined by each position in column 3 (marked with an asterisk).

16 3. CONDITIONS OF TRAINING IN THE DISCIPLINE List of printed and/or electronic educational and information resources recommended for use in educational process educational publications. Registration of the list in accordance with GOST R National standard Russian Federation. System of standards on information, librarianship and publishing. Bibliographic link. General requirements and rules of compilation" (approved and put into effect by Order of Rostekhregulirovaniya No. 95-st). Main sources Printed publications. the federal law from 0 84-FZ “On technical regulation”.. Federal Law “On the Protection of Consumer Rights” (with amendments and additions) 3. Federal Law from Federal Law-5 “On the sanitary and epidemiological welfare of the population”; 4. Decree of the Government of the Russian Federation dated 00 987 “On state supervision and control in the field of ensuring the quality and safety of food products” 5. GOST Catering services. General requirements for methods and forms of service at public catering establishments. M.: Standardinform. 6. GOST Catering services. General requirements.- Input M.: Standartinform, 04.-III, 8 p. 7. GOST Catering services. Catering establishments. Classification and general requirements Vved M.: Standartinform, 04.- III, p. 8. GOST Catering services. Personnel requirements. - Vved M.: Standartinform, 04.-III, 48 p. 9. SanPiN Hygienic requirements for shelf life and storage conditions of food products [ Electronic resource]: Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 003 98. Access mode: SanPiN_3_34_03.htm. 0. SanPiN Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them. Bogusheva V.I. Organization of service to visitors of restaurants and bars: textbook. allowance for the environment. prof. education. 6th ed., add. and processed Rostov n/a: Phoenix, s. (Secondary vocational education).. Botov M.I. Thermal and mechanical equipment of trade and public catering enterprises: a textbook for beginners. prof. education / M.I. Botov, V.D. Elkhina, O.M. Golovanov. - ed., rev. M.: Academy, p. 3. Dubtsov G.G. Assortment and quality of culinary and confectionery products: textbook. allowance for the environment. prof. education / G.G.Dubtsov, M.Yu. Sidanova, L.S. Kuznetsova. 3rd ed., erased. M.: Publishing center "Academy", p. 4. Kucher L.S. Bartender. Basic level: textbook / L.S. Kucher, L. M. Shkuratova. M.: Publishing center "Academy", p. 6

17 5. Usov V.V. Organization of production and service at public catering establishments: a textbook for beginners. prof. education; textbook allowance for the environment. prof. education. ed., erased. M.: Academy, p. 6. Shelamova G.M. Business communication etiquette. textbook allowance for the environment. prof. education / G.M. Shelamova. M.: Publishing center "Academy", p. 7. Shelamova G.M. Psychology and ethics of professional activity. textbook allowance for the environment. prof. education / G.M. Shelamova. M.: Publishing center "Academy", p. Additional sources:. Anurova.I. Restaurant staff. How to create a professional team/s. Anurova - M.: Modern Retail and Restaurant Technologies LLC, 04.. Akhrapotkova N.B. Handbook for waiters and bartenders: textbook. guide for beginners prof. education / N.B. Akhrapotkova. 4th ed., erased. M.: Publishing center "Academy", p. 3. Volkov Yu.F. Interior and equipment of hotels and restaurants: textbook. allowance for higher education textbook establishments. 3rd+ed. Rostov n/a: Phoenix, village: ill. (Higher education). 4. Dusenko S. V. Professional ethics and etiquette: textbook. aid for students institutions of higher education prof. education / S. V. Dusenko. 3rd ed., erased. M.: Publishing center "Academy", p. (Ser. Baccalaureate). 5. Ermakova V.I. Waiter, bartender: studies. guide for beginners prof. education / V.I. Ermakova - ed., erased. M.: Publishing center "Academy", p. (Accelerated form of preparation). 6. Kucher L. S. Technology of preparing cocktails and drinks. textbook guide for beginners prof. education / L. S. Kucher, L. M. Shkuratova. M.: Publishing center "Academy", p. 7. Kucher L.S., Shkuratova L.M. Catering business In Russia.- M.: Business literature, Potapova I.I. Trading calculations for waiters: textbook. guide for beginners prof. education / I.I. Potapova. M.: Publishing center "Academy", 06. p. 9. Directory of catering technologist. M.: Kolos, Sharukhin A.P. Psychology of business communication: a textbook for students. institutions of higher education prof. education / A.P. Sharukhin, A.M. Orlov. M.: Publishing center "Academy", p. (Ser. Baccalaureate).. CHEFART. Collection of the best recipes / Comp. I.Yu. Fedotova M.: Restaurant Gazette, p.: ill.. Bem Yu.O. Restaurant service. Fundamentals of international service practice for professionals and beginners. Tsentrpoligraf, 007 Moscow. 3. Conran T. First-class restaurant: idea, creation, development M.: Business literature, Restaurant: where to start, how to succeed: Advice to owners and managers. Zatulivetrov A.B. Publisher: Restaurant Gazette, 05. 5. Soldatenkov D.V. Modern restaurant: new formats. Publisher: Restaurant Gazette, 06. 7

18 6. Soldatenkov D.V. Restaurant staff: how to avoid problems. Publisher: Restaurant Gazette, 04. 7. Impeccable service. Publisher: Restaurant Gazette, 04. 8. Zatulivetrov A.B. New restaurant. 365 days after opening. Practical guide to management, Publisher: “Restaurant Gazette”, 03 9. Bogatova Natalya. Modern restaurant. The book of a successful manager, Publisher: Restaurant Gazette, 04 0. Magazines: “Food and Society”, “Restaurant Business”, “Restaurant”, “Restaurant Gazette”, “Restaurateur”. Internet sources:. Bulletin of the food industry //All public catering in Russia [Electronic resource]. Access mode: Kuking.net: culinary site [Electronic resource]. Access mode: 3. Federation of restaurateurs and hoteliers. Access mode: 4. Gastronom.ru: culinary recipes with photos [Electronic resource]. Access mode: 5. Gastronom: a magazine for those who eat // All magazines [Electronic resource]. Access mode: 6. Center for restaurant partnerships for HoReCa professionals [Electronic resource]. Access mode: 7. Consultant Plus: information and legal system [Electronic resource]. Access mode: 8

19 4. CONTROL AND EVALUATION OF THE RESULTS OF MASTERING THE ACADEMIC DISCIPLINE Learning outcomes Assessment criteria Forms and methods of assessment Knowledge: Current control of types, types and classes of public organizations during: nutrition; market of restaurant services, special types of services; preparing rooms for service in accordance with Completeness of answers, accuracy of wording, at least 70% of correct answers. -written/oral survey; - testing; its nature, type and class of organization At least 75% of correct answers. Catering; -evaluation of the results of the rules for covering tables with tablecloths, techniques Relevance of the topic, adequacy of extracurricular polishing of dishes and cutlery; techniques for folding napkins, rules for personal preparation of a waiter, bartender for service, assortment, purpose, characteristics of tableware, cutlery, glass results for the set goals, completeness of answers, accuracy of wording, adequacy of the use of professional terminology (independent) work (reports, abstracts, theoretical parts of projects, educational research, etc.) table setting, modern areas of serving, customer service organizations Completeness of answers, accuracy Intermediate public catering of all forms of ownership, various types, types and classes; use of equipment, formulations in the process of servicing, at least 70% of correct answers. certification in the form of differentiated weighing and trade-technological At least 75% of correct answers for the test/exam on the MDK in equipment; form: greeting and seating guests at the table; -written/oral rules for placing and submitting orders for responses, production, bar, buffet; -testing. rules and techniques for serving alcoholic and non-alcoholic drinks; methods of serving dishes; sequence and technique of serving food and drinks; culinary characteristics of dishes, mixed and hot drinks, cocktails 9

20 rules for combining drinks and dishes; requirements for quality and serving temperature of food and drinks; ways to replace used dishes and cutlery; rules of service culture, protocol and etiquette when interacting with guests; information support for public catering services; rules for compiling and designing menus, servicing mass banquet events and receptions Skills: performing all types of work to prepare the halls and equipment of public catering organizations for service; meeting, greeting, accommodating guests, serving menus; receiving, processing and fulfilling orders for products and services of public catering organizations; recommending dishes and drinks to guests when placing an order; serving food and drinks in different ways; settlements with consumers; servicing consumers when using special forms of catering; prepare the halls for service in accordance with its nature, type and class of catering organization; prepare the hall of a restaurant, bar, buffet for service as usual and at mass banquet events; fold napkins in different ways; Correctness, completeness of tasks, accuracy of formulations, accuracy of calculations, compliance with requirements - Adequacy, optimality of the choice of methods of action, methods, techniques, sequences of actions, etc. -Accuracy of assessment -Compliance with the requirements of instructions, regulations -Rationality of actions, etc. -Adequacy, optimality Current control: - protection of reports on practical/laboratory exercises; - assessment of assignments for extracurricular (independent) work: - expert assessment of demonstrated skills, actions performed during practical/laboratory classes 0

21 maintain personal hygiene prepare dishes, cutlery, glass accept orders for dishes and drinks select types of equipment, furniture, dishes, cutlery, linen in accordance with the type and class of catering organization; place and transfer an order to production, to a bar, to a buffet; serve alcoholic and non-alcoholic drinks and dishes in various ways; observe the order and technique of serving food and drinks; comply with the requirements for the quality and serving temperature of food and drinks; develop various types of menus, including a menu plan for a structural unit; replace used dishes and cutlery; draw up and design menus, cater for mass banquet events and receptions, serve foreign tourists, operate inventory, weighing and trade-technological equipment in the service process, serve food and drinks to guests in various ways; provide invoices and make payments to consumers; follow the rules of restaurant etiquette; make payments to the consumer using various forms of payment; make mixed, hot drinks, cocktails, select methods of action, methods, techniques, sequences of actions, etc. -Accuracy of assessment -Compliance with the requirements of instructions, regulations -Rationality of actions, etc. Correct completion of assignments in full Interim certification: - expert assessment of the completion of practical assignments at the test

23 3

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1 CONTENTS 1. GENERAL CHARACTERISTICS OF THE WORKING PROGRAM OF THE SCHOOL DISCIPLINE 4. STRUCTURE OF THE WORKING SCHOOL DISCIPLINE 5 3. CONDITIONS FOR IMPLEMENTING THE PROGRAM 1 4. MONITORING AND EVALUATING THE RESULTS OF MASTERING THE SCHOOL

1. passport of the working PROGRAM

PROFESSIONAL MODULE

1.1. Scope of application

The work program of the professional module is part of the working basic professional educational program in accordance with the Federal State Educational Standard for the specialty of secondary vocational education 02/43/01 Organization of catering services in terms of mastering the main type of professional activity (VPA):

Organization of services in public catering organizations

and relevant professional competencies (PC):

PC 2.1. Organize and control the preparation of public catering organizations to receive consumers.

PC 2.2. Manage the work of waiters, bartenders, sommeliers and other customer service workers.

PC 2.3. Determine the number of workers engaged in maintenance in accordance with the order and established requirements.

PC 2.4. Provide information support for the service process in public catering organizations.

PC 2.5. Analyze the effectiveness of customer service.

PC 2.6. Develop and present proposals to improve the quality of service.
The work program of the professional module can be used in the development of additional professional education programs for advanced training and retraining of personnel for the food industry in the specialty “Organization of services in public catering.”

Based on secondary (complete) general education and vocational education. No work experience required.
1.2. Goals and objectives of the module - requirements for the results of mastering the module

In order to master the specified type of professional activity and the corresponding professional competencies During the development of the professional module, the student must:
have practical experience:

• 
  organizing and checking the preparation of the service hall for receiving guests;
• 
  managing the work of waiters, bartenders, sommeliers and other consumer service workers;
• 
  identifying needs for labor resources required for maintenance;
• 
  selection, design and use of information resources (menu, wine and cocktail lists) in the service process;
• 
  analysis of production situations,
• 
  assessing the quality of service and preparing proposals for its improvement;

be able to:

• 
  organize, implement and control the process of preparation for service;

• 
  select types of equipment, furniture, dishes, cutlery, linen and calculate their required quantity in accordance with the type and class of catering organization;
• 
  organize, implement and control the service process using various methods and techniques for serving food and drinks, techniques for serving products from the service bar, techniques for collecting used dishes and cutlery;
• 
  make payments to visitors;
• 
  make rational management decisions;
• 
  apply techniques of business and management communication in professional activities;
• 
  regulate conflict situations In the organisation;
• 
  determine the number of employees engaged in maintenance in accordance with the order and established requirements;
• 
  choose, design and use informational resources necessary to ensure the service process in public catering organizations;
• 
  create and design menus, wine and cocktail lists, provide consumer consultations;
• 
  determine and analyze service performance indicators (profit, profitability, repeat attendance);
• 
  select and determine service quality indicators, develop and present proposals to improve service quality;

• 
  goals, objectives, means, methods and forms of service; classification of catering services;
• 
  stages of the service process;
• 
  Features of preparation and service in public catering organizations different types and classes;
• 
  special types of services and forms of service, special equipment for service in public catering organizations;
• 
  characteristics of methods and forms of serving consumers in the service hall, methods and techniques for serving food and drinks, techniques for serving products from the service bar, techniques for collecting used dishes and cutlery, requirements for making payments to visitors;
• 
  goals, objectives, categories, functions, types and psychology of management, principles and styles of team management, process of adoption and implementation management decisions, optimization methods, basics of organizing team work;
• 
  psychological properties of the individual, labor psychology in professional activities, psychology of the team and management, psychological aspects of managing professional behavior;
• 
  requirements for service personnel, features of service in public catering organizations of different types and classes;
• 
  special types of services and forms of service;
• 
  information support for catering services: resources (menus, wine and cocktail lists, advertising media), their selection, design and use;
• 
  performance indicators of customer service (profit, profitability, repeat attendance) and their definition;
• 
  criteria and indicators of service quality

total -1050 hours, including:

The maximum student workload is 798 hours, including:

mandatory classroom teaching load for a student – ​​532 hours;

student’s independent work – 266 hours;

educational and industrial practice – 252 hours.

Author's training program in the discipline “Service Technology in Public Catering Establishments” is intended for training managers in specialty 100114 “Organization of service in public catering establishments.” The academic discipline “Service technology in public catering establishments” is a general professional discipline that establishes the basic knowledge for mastering special disciplines. The purpose of studying the discipline is for students to acquire theoretical knowledge and practical skills in the field of maintenance technology.

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"Engels Polytechnic"

(GBOU SO SPO "EP")

WORKING PROGRAMM

By discipline

for specialty 100114 “Service organization

Engels, 2011

College specialties

in public catering organizations"

Deputy Director for SD

L.N. Kotenko

Interior

External

(initials, full surname, position, place of work)

Explanatory note.

"students must:

know:

be able to:

The student must:

have an idea

know

service methods.

The student must:

know:

be able to:

1. Work with educational and methodological literature, lectures;

Section 3.

The student must:

know:

be able to:

Independent work of students:

1. Work with educational and methodological literature, lectures;

Practical lesson №1 on this topic " Pre-service technique»

Practical lesson No. 2 on this topic " Pre-service technique»

Section 4.

The student must:

know:

be able to:

Independent work.

2.Drafting a summary on the topic: “Techniques for serving dishes in various ways».

3. Complete an essay on the topic “A professional waiter is the “face” of a restaurant.”

4. Create a sequence for serving snacks, dishes and drinks.

Practical lesson No. 3 on this topic " Consumer service technology»

Practical lesson No. 4 on this topic " Consumer service technology»

3. Development of techniques for serving cold dishes and snacks using all serving methods: “Russian”, “French”, “English”, “European” and mixed.

Practical lesson No. 5 on this topic " Consumer service technology»

Practical lesson No. 6 on this topic " Consumer service technology»

Section 5. Construction technique efficient work with consumers

The student must:

know: how to gain the trust of guests, how to behave and behave when meeting visitors and when accepting orders, how to negotiate; what is included in the concept of quality service and how to avoid conflicts;

be able to: establish contact and trusting relationships with visitors, behave correctly and behave ethically with guests; skillfully and knowledgeably negotiate when accepting orders and choosing drinks and dishes; provide quality service to visitors; avoid and prevent conflict situations.

The art of restaurant service. Professional quality waiter Professional ethics of a waiter. Necessary instructions for successful negotiations when accepting an order. Negotiation tips. Quality of service. Avoiding conflicts when working as a waiter. Memo to the waiter “how to earn the trust of guests”

Independent work.

1.Work with educational and methodological literature, lectures.

2.Draw up lecture notes on the topic “Quality of Service”.

3. Complete an essay on the topic “Professional ethics in the work of a waiter”

Scroll practical work

Practical lesson No. 1

1. Development of techniques for obtaining and preparing table linen, dishes and appliances for service.

2. Development of techniques for polishing dishes and cutlery.

3. Practicing the technique of working with a tray;

4. Practicing the technique of carrying dishes.

Practical lesson No. 2

1. Working on the technique of setting tables with tablecloths; replacing the tablecloth with a clean one.

2.Practicing techniques for folding napkins.

3. Practicing table setting techniques for breakfast, lunch and dinner.

Practical lesson No. 3

1. Development of techniques for greeting visitors, serving menus and wine lists, recommendations for choosing drinks and dishes.

2. Development of order acceptance techniques; serving an aperitif.

Practical lesson No. 4

1.Practicing the technique of finishing the table according to the accepted order.

2.Performing order fulfillment techniques: serving service bar products.

3. Working on the technique of serving cold dishes and snacks using all serving methods: “Russian”, “French”, “English”, “European” and mixed.

Practical lesson No. 5

1. Working on the technique of serving cold appetizers.

2. Working on the technique of serving soups using all serving methods: “Russian”, “French”, “English”, “European” and mixed.

Practical lesson No. 6

1. Working on the technique of serving second hot courses using all serving methods: “Russian”, “French”, “English”, “European” and mixed.

2.Practicing the technique of serving sweet dishes; cold and hot drinks.

3. Development of payment techniques with visitors.

Extracurricular independent work of students in the discipline “Service Engineering”

Sources used.

Federal laws and regulations

1. Federal Law “On the Protection of Consumer Rights” (dated 01/09/96 with amendments and additions dated 12/17/99 Federal Law-212)

2. Federal Law “On the quality and safety of food products” 01/02/2000.

3. Federal Law “On the sanitary and epidemiological welfare of the population” 03/30/1999.

4. Rules for the provision of catering services. (Resolution of the Government of the Russian Federation dated August 15, 1997 No. 1036 with amendments and additions dated June 21, 2001 No. 389)

5. GOST R 50762-95 “Public catering. Enterprise classification"

6. GOST R 50764-95 “Catering services. General requirements".

7. GOST R 50935-96 “Public catering. Requirements for the attendant

staff."

8. GOST R 50647-94 “Public catering. Terms and Definitions".

Main.

1. Kucher L.S., Shkuratova L.M. Organization of service at enterprises

Catering. – M.: Business literature, 2002.

Additional.

1.Akhrapotkova N.B. "Handbook for waiters and bartenders." – M.; Academy, 2005

2. Beloshapka M.I. "Restaurant service technology." – M.; Academy, 2007 3. Inga Wolf. Modern etiquette. – M.; Publishing House"Christina" 2009.

4. Orobeyko E.S. Organization of services: restaurants and bars. M.: Eksmo, 2006.

5. Palli M. Handbook of the Perfect Restaurant Owner: 100 Ideas for Achieving Superiority in the Competition. – M.; Modern restaurant and retail technologies, 2006. 6. Selezneva I.B. "Invitation to the table." – M.; Sunday, 2008

7. Horst Hanisch. The art of serving. – M.; Niola – Press, 2008.

8. Magazines: “Food and Society”, “Restaurant”, “Restaurant Business”,

“Restaurant Gazette”, “You and your restaurant”, “Gastronom”.

Preview:

Ministry of Education of the Saratov Region

State budgetary educational institution

Saratov region of secondary vocational education

"Engels Polytechnic"

(GBOU SO SPO "EP")

WORKING PROGRAMM

By discipline

“Service technology in public catering establishments”

Engels, 2011

Approved Compiled in accordance

CMK___________________ with state requirements

PROTOCOL_____No. ________ to the minimum content and level

CHAIRMAN____________________ graduate training

College specialties

100114 “Service organization

in public catering organizations"

Deputy Director for SD

L.N. Kotenko

Interior

Reviewer__________________________________________________________

(initials, full surname, position, place of work)

External

Reviewer______________________________________________________________

(initials, full surname, position, place of work)

Explanatory note.

The author's curriculum in the discipline “Service technology in public catering establishments” is intended for training managers in specialty 100114 “Service organization in public catering establishments”.

The academic discipline “Service technology in public catering establishments” is a general professional discipline that establishes the basic knowledge for mastering special disciplines. The purpose of studying the discipline is for students to acquire theoretical knowledge and practical skills in the field of maintenance technology.

All issues of the program are considered taking into account optimization problems and modern requirements for specialist managers, in order to ensure the professional competence of future specialists.

The work program is based on the requirements of the State Educational Standard.

The purpose of teaching this course is:
- formation of students’ understanding of technology and service technology; - acquisition by students of theoretical knowledge and practical skills in the field of maintenance technology; - preparing students to use the skills they have acquired in future work.

The subject program provides for the study of forms and methods of service, familiarization with the qualification characteristics of service personnel, and their preparation for service; techniques for preparing retail premises for maintenance; techniques for greeting guests and taking orders; equipment and technology for serving food and drinks; rules of quality service.

The study of theoretical material is intended to be combined with practical classes, during which issues are considered that ensure that students acquire the necessary skills in the field of technology and technology for servicing consumers of public catering services.

As a result of studying the course "Service equipment in catering establishments"students must:

know:

– safety precautions in the work of a waiter; requirements fire safety; sanitation and hygiene requirements; personal hygiene of the waiter; requirements to qualification characteristics waiter; service security requirements; booking places for POP;

– techniques for welcoming guests and the basic rules of quality service; table reservation technique; technique successful management negotiations when accepting an order; techniques for paying consumers;

– techniques for storing and accounting for tableware, cutlery, and table linen; techniques for preparing tableware, cutlery, and linen for service; technique of working with a tray; methods and techniques for carrying cutlery and utensils; general rules and table setting techniques; equipment and technology for serving food and drinks;

be able to:

– use theoretical knowledge in professional activities;

– follow safety rules when working; comply with fire safety requirements; comply with sanitation and personal hygiene requirements; prevent accidents with staff and visitors;

– carry out high-quality preparation of retail premises for maintenance; cover tables with tablecloths, carry out preliminary table setting and additional table setting according to the accepted order;

– make reservations; Greet guests and take orders for service; successfully negotiate when accepting an order;

– receive and prepare table linen, dishes, and cutlery for service; fill out a logbook for tableware and cutlery; draw up an act of damage, scrap, loss of dishes and utensils;

– fold napkins; work with a tray; create a menu; Serve the table according to various types of menus; serve dishes “To take away”, “To the table”, “English way”, serve I, II, dishes; sweet dishes; fruits; liquor and soft drinks.

– make payments to visitors.

When studying the discipline, interdisciplinary connections with the disciplines are taken into account: “Service Organization”, “Human Resources Management”, “Psychology and Ethics of Professional Activity”, etc.

The methodology for studying the discipline is based on a combination of theoretical and practical training, attention is paid to the organization of independent work of students, which contributes to the formation of skills in organizing creative work, deepening professional training, and self-education.

Practical classes are conducted with the aim of consolidating theoretical knowledge on relevant topics of the discipline.

In order to monitor the level of mastery of program material, students are provided with independent work in the form of completing abstracts and compiling notes on topics. At the end of the course, a test is taken in the form of testing, covering the main content of the topics of the discipline and allowing one to make a conclusion about the level of its mastery by students.

Thematic plan of the academic discipline for the 3rd year of distance learning in specialty 100114 “Organization of services in public catering organizations.”

Section 1. Introduction. Maintenance goals and objectives.

The student must:

have an idea: about trends in development and improvement

modern technologies service;

know : basic concepts, subject, goals and objectives of the discipline,

interdisciplinary connections; classification of catering services; shapes and

service methods.

Introduction. Subject, goals, objectives and structure of the discipline. Interdisciplinary

communications. Organizational forms conducting classes.

Basic concepts: service, service process, service quality, method

and form of service, service personnel.

Maintenance goals and objectives. Basic rules and regulations. Catering services: classification, types, characteristics. Mandatory requirements for safety, environmental friendliness, compatibility and interchangeability of services. Methods and forms of service, their classification. Features of the organization of service in enterprises of various types and classes.

Independent work of students

2. Study of the GOST R 50764-95 standard “Catering services. General requirements".

Section 2. Qualification requirements for a waiter

The student must:

know: requirements for waiters depending on qualifications; safety requirements for waiter work; requirements and rules of sanitation and hygiene, personal hygiene of the waiter; fire safety requirements; service security requirements.

be able to: comply with safety requirements when working; rules of sanitation and hygiene; comply with fire safety rules; provide quality catering services.

Qualification requirements for waiters of 3, 4, 5 categories. Characteristics of the work of waiters of 3, 4, 5 categories. Safety requirements; compliance with the rules and regulations of sanitation and personal hygiene. Fire safety requirement. Personal preparation of the waiter for service. Appearance requirements.

General requirements for the quality of services. Structure of service personnel.

Independent work of students:

1. Work with educational and methodological literature, lectures;
2. Make a summary on the topic “Characteristics of the work of waiters of 3, 4, 5 categories.”
3. Draw up diagrams of the “Structure of the serviced personnel” (as instructed by the teacher).
4. Complete an essay on the topic “Analysis of catering services: safety, environmental friendliness, ergonomics, comfort, aesthetics, information content.”

Section 3. Techniques for preparing for service

The student must:

know: technique for booking seats in a restaurant or cafe; technique of seating guests at the table; equipment and rules for storing, accounting for tableware, cutlery, table linen; technique for carrying dishes and cutlery; sequence and order of the preparatory stage for maintenance; serving techniques and table decoration.

be able to:

accept orders for seat reservations; place guests at the table; receive and prepare table linen, dishes and cutlery for service; work with a tray; keep a log of tableware and cutlery; draw up an act of damage, scrap, loss of dishes and utensils; clean the hall, arrange furniture; fold napkins; cover and change the tablecloth during service; Serve the table depending on the type of service (breakfast, lunch and dinner)

Reservation of seats. Techniques and rules for accommodating guests. Cleaning the hall, arranging furniture; technique of covering tables with tablecloths; technique for replacing tablecloths during service.

Techniques for receiving and preparing table linen, dishes, and cutlery for service; technique of polishing dishes, cutlery, glass. Techniques for carrying dishes and cutlery; filling out a logbook for tableware and cutlery; drawing up an act of damage, loss and scrap of tableware, cutlery, table linen. Technique for pre-setting tables.

Independent work of students:

1. Work with educational and methodological literature, lectures;
2. Filling out standard form No. 74 of the act of damage, scrap, loss of dishes and utensils.

Practical lesson No. 1 on this topic " Pre-service technique»

1. Development of techniques for obtaining and preparing table linen, dishes and appliances for service.

2. Development of techniques for polishing dishes and cutlery.

3. Practicing the technique of working with a tray;

4. Practicing the technique of carrying dishes.

Practical lesson No. 2 on this topic " Pre-service technique»

1. Working on the technique of setting tables with tablecloths; replacing the tablecloth with a clean one.

2.Practicing techniques for folding napkins.

3. Practicing table setting techniques for breakfast, lunch and dinner.

The student must:

know: equipment and service technology in enterprises of different types and classes; sequence, technique and rules for serving dishes and drinks; the final stage of service, equipment and forms of payment to visitors;

be able to: organize the process of serving visitors in compliance with the sequence of all elements of service and the rules for serving food and drinks; serve dishes in the Russian way “to the table”, “English way”, “French way” and “European way”.

Organization of the service process in restaurants of various types and classes. Service techniques: welcoming guests, placing them in the hall, offering a menu and wine list, aperitif; technique for receiving and placing orders; technique of re-setting the table in accordance with the order; transfer of orders for production, serving drinks, snacks and dishes; settlement with guests. Sequence and technique of serving food and drinks. Technique for serving service bar products. Techniques for serving dishes in various ways: French (in a “take-out” manner), English (using a side table or cart), Russian (using service elements), European (serving dishes on the guest’s individual plate), combined. Sequence and technique of serving cold dishes and snacks. Techniques for replacing used dishes and cutlery. Table finishing technique. Technique for serving hot snacks.

Soup serving technique. Methods and techniques for serving second courses. Technique for preparing the table for serving dessert. Technique for serving hot and cold sweet dishes, fruits and berries.

Techniques for serving hot and cold drinks and confectionery. The final stage of maintenance. Technique of settlements with consumers. Technique for cleaning the table after service.

Independent work.

1.Work with educational and methodological literature, lectures.

2.Drafting notes

The work program of the professional module “Organization of services in public catering organizations” was developed on the basis of the Federal State Educational Standard for the specialty of secondary vocational education 100114 “Organization of services in public catering organizations.”

Organization - developer: State Educational Institution of Secondary Professional Education "Saratov College of Culinary Arts"

Developers:

Bugaenko E.V., master of industrial training of the first qualification category

Grinina N.V., teacher

Ketko N.E., teacher of the highest qualification category, honorary worker NPO, Deputy Director for Educational and Methodological Work

Matiyko N.V., master of industrial training of the second qualification category

Slepova T.P., teacher of the highest qualification category, honorary worker of secondary vocational education, deputy director for academic work

Somova K.M., Deputy Director for Educational and Industrial Work, teacher of the highest qualification category, honorary employee of NGOs

Conclusion of the Expert Council No. ____________ dated “____”________ 20___

number

1. Professional module program passport

PM.02 “Catering organization in catering establishments”

1.1. Scope of application

The work program of the professional module “Organization of services in public catering organizations” is part of the main professional educational program in accordance with the Federal State Educational Standard for specialty 100114 “Organization of services in public catering organizations” in terms of mastering the main type of professional activity (VPA) -

Organization of services in public catering organizations

and relevant professional competencies (PC)

PC 2.1. Organize and control the preparation of public catering organizations to receive consumers.

PC 2.2. Manage the work of waiters, bartenders, sommeliers and other customer service workers.

PC 2.3. Determine the number of workers engaged in maintenance in accordance with the order and established requirements

PC 2.4. Provide information support for the service process in public catering organizations.

PC 2.5. Analyze the effectiveness of customer service

PC 2.6. Develop and present proposals to improve the quality of service

The work program of the professional module “Organization of services in public catering organizations” can be used when mastering the profession of a worker (waiter) within the framework of specialty 100114 “Organization of services in public catering organizations.” No work experience required.

State budgetary professional educational institution Voronezh region

"Rossoshansky College of Agricultural and Construction Transport"

AGREED: I CONFIRM:

DEPUTY Director for PPO Director of State Budgetary Educational Institution of Higher Education "RTSiST"

_________L.V. throat _________________V.A. Silakov

“_____”_________________2017 “_____”_________________2017

working programm

DISCIPLINES

for professions of secondary vocational education

according to the training program for qualified workers, professional employees (PPKRS)

01/43/09 Cook, confectioner

Work program reviewed

at a meeting of the subject-cycle commission

dated “________” ________________2017, protocol No. _______

Chairman of the PCC ______________L.G. Mytsikova

village Youth,2017

Work program of the disciplineOrganization of services at catering establishments developed on the basis of the Federal State Educational Standard SVE (hereinafter referred to as the Federal State Educational Standard) for secondary vocational education under the training program for qualified workers and office workers01/43/09 Cook, confectioner

Developer organization: State budgetary professional educational institution of the Voronezh region "Rossoshansky College of Agricultural and Construction Transport"

Developers:

Polovinkina I.V. - Deputy Director for TMR

Full name, position,

Mytsikova L.G. – Chairman of the PCC

Full name, position,

_

CONTENT

p.

1. DISCIPLINE PROGRAM PASSPORT

1. STRUCTURE and content of DISCIPLINE

1. conditions for implementing the discipline program

1. Control and evaluation of the results of mastering the discipline

1. passport of the DISCIPLINE WORK PROGRAM

VC.04 Organization of services at catering establishments

name of the discipline

1. Scope of the program.

The work program of the discipline is part of the main professional educational program for the training of qualified workers, employees in accordance with the Federal State Educational Standard for Secondary Educationby profession 01/43/09 Cook, confectioner

The work program of the discipline can be used in additional vocational education ( advanced training and retraining programs) and vocational training by profession: cook, pastry chef

1.2. The place of the discipline in the structure of the main professional educational program:

The discipline is included in the variable part

indicate whether the discipline belongs to the educational cycle

1.3. Goals and objectives of the discipline - requirements for the results of mastering the discipline:

As a result of mastering the discipline, the student should be able to:

U.1 - organize maintenance and provision of services taking into account the requests of various categories of consumers, using modern technologies, forms and methods of service;

As a result of mastering the discipline, the student should know:

H.1 - basic concepts, terms and definitions in the field of service organization;

H.2 - classification of public catering services and general requirements for them; methods, forms, means of service;

Z.3 - types and characteristics of retail premises, furniture, dishes, appliances, table linen;

Z.4 - rules for compiling and designing menus, wine lists and cocktails;

H.5 - characteristics of the preparatory, main and final stages of customer service in enterprises of various types and classes;

Z.6 - the procedure for providing various services;

Z.7 - requirements for service personnel

Use acquired knowledge and skills in practical activities and everyday life.

The result of mastering the discipline program is that students master the following competencies:

Name of competencies

Descriptors

(formation indicators)

Choose ways to solve problems of professional activity in relation to different contexts.

Recognition complex problems situations in different contexts

Carrying out analysis difficult situations when solving problems of professional activity.

Determining the stages of solving a problem.

Determining information needs.

Conducting an effective search.

Identification of all possible sources of necessary resources, including obvious ones.

Development of a detailed action plan.

Risk assessment at every step.

Evaluates the pros and cons of the received

results, its plan and its implementation, offers evaluation criteria and recommendations for improving the plan.

Recognize a task or problem in a professional social context

Analyze a task or problem and identify its components.

Correctly identify and effectively search for information needed to solve a task or problem.

Make an action plan.

Determine the resources needed.

Be familiar with current working methods in professional and related fields.

Implement the plan.

Evaluate the results and consequences of your actions

(on your own or with the help of a mentor).

Current professional social context in which one has to work and live

Key sources of information and resources for solving problems and problems in a professional or social context.

Algorithms for performing work in a professional

Noah and related areas.

Working methods in professional

Noah and related fields.

Structure of a problem solving plan.

The procedure for assessing the results of solving problems of professional activity.

Search, analyze and interpret information necessary to perform professional tasks.

Planning information search from a wide range of sources necessary to perform professional tasks.

Carrying out an analysis of the information received, highlighting the main aspects in it.

Structure the selected information in accordance with the search parameters.

Interpretation of the information received in the context of professional activity.

Define information search tasks.

Determine the necessary sources of information.

Plan the search process.

Structure the information received.

Highlight the most significant in the list of information.

Evaluate the practical significance of search results.

Generate search results.

Nomenclature of information sources used in professional activities.

Techniques for structuring information.

Format for formatting information search results.

Plan and implement your own professional and personal development.

Use of current regulatory and legal documentation for the profession.

Application of modern scientific professional terminology.

Determining the trajectory of professional development and self-education

Determine the relevance of regulatory documentation in professional activities.

Build trajectories of professional and personal development.

Modern scientific and professional terminology.

Possible trajectories of professional development and self-education.

Work in a team and team, interact effectively with colleagues, management, and clients.

Participation in business communication to effectively solve business problems.

Planning of professional activities.

Organize the work of the team and team.

Interact with colleagues, management, clients.

Psychology of the collective.

Psychology of Personality.

Fundamentals of project activities.

Carry out oral and written communication in the state language, taking into account the characteristics of the social and cultural context.

Competently express your thoughts orally and in writing on professional topics at the state

Demonstration of tolerance in the work team.

Express your thoughts in the state language.

Prepare documents.

Features of the social cultural context.

Rules for document preparation.

Show a civil and patriotic position, demonstrate conscious behavior based on traditional universal values

Understanding the importance of your profession.

Demonstration of behavior based on universal human values.

Describe the significance of your profession.

Present the structure of professional activities by profession.

The essence of the civil-patriotic position.

Human values.

Rules of conduct during professional activities.

Promote conservation environment, resource conservation, effective action in emergency situations.

Compliance with environmental safety rules when carrying out professional activities

Ensure resource conservation in the workplace

Comply with environmental safety standards.

Determine areas of resource conservation within the framework of professional activities in the profession.

Effectively apply emergency procedures.

Rules for environmental safety when conducting professional activities.

The main resources involved in professional activities.

Ways to ensure resource conservation.

Know the rules of behavior in emergency situations

Use information Technology in professional activities.

The use of information tools and information technologies for the implementation of professional activities.

Apply information technology tools to solve professional problems.

Use modern software

Modern means and devices of information technology, the procedure for their use and software in professional activities.

Use professional documentation at state and foreign language.

Application of professional activities in regulatory and accounting documents in state and foreign languages.

Competently use regulations and prepare accounting and reporting documentation to solve professional problems.

Types of accounting and reporting documentation used in professional activities

Plan business activities in the professional field.

Determining the investment attractiveness of commercial ideas within the framework of professional activities.

Drawing up a business plan.

Ability to present a business idea.

Determination of sources of financing.

Competent selection of loan products for starting a business.

Identify the advantages and disadvantages of a commercial idea.

Present ideas for starting your own business

in professional activities.

Design business plan.

Calculate loan payments.

Basics entrepreneurial activity.

Basics of financial literacy.

Rules for developing business plans.

The order of presentation.

Types of credit banking products.

1.4. Number of hours to master the discipline program:

mandatory classroom teaching load for a student - 86 hours

2. STRUCTURE AND CONTENT OF THE SCHOOL DISCIPLINE

2.1. Scope of academic discipline and types of academic work

2.2. Thematic plan and content of the academic discipline VC.04 Organization of services at catering establishments

Hours volume

Section 1.

Topic 1.1General characteristics of the service process

Basic concepts: service, service process, service quality, methods and forms

services, service personnel. Catering services:

classification, types, characteristics. Mandatory requirements: safety, environmental friendliness, compatibility and interchangeability of services. Methods and forms of service, their classification.

Features of the organization of service in enterprises of various types and classes.

Service personnel: categories, functions, general requirements for them. New professions for service personnel. Service culture: concept, factors influencing the level of service culture.

Introduction. Basic concepts.

Features of service organization in enterprises of various types and classes

Service personnel: categories, functions, general requirements for them

Topic 1.2. Characteristics of retail premises

Retail premises for servicing consumers: types, purpose, characteristics.

Auxiliary premises: service room, washing tableware. Purpose, characteristics, organization of work.

Service bar: concept, purpose, characteristics.

Bread slicer: purpose, organization of work. Interconnection of halls, production and auxiliary premises.

Requirements for lighting and ventilation, color design of halls

Development of a concept for the design of an enterprise. Modern directions creating an interior.

Uniform style. Equipment of halls. Modern requirements for furniture. Furniture of increased comfort, lightweight designs. Characteristics, types, purpose. Standards for equipping halls with furniture

Retail premises for consumer services

Auxiliary premises

Service - bar

Bread slicer: purpose, organization of work

Development of an enterprise design concept

Practical lesson No. 1 on the topic: Excursion to a restaurant

Independent work of students:

Performance homework

Section 2. Tableware, cutlery, linen

Topic 2.1. Tableware, cutlery

Tableware, cutlery: their purpose, classification. Requirements for

dishes, appliances. Standards for equipping food establishments with cutlery, cutlery,

underwear. Storage and accounting rules.

Types of tableware

Standards for equipping food establishments with cutlery, cutlery,

Storage and accounting rules

Topic 2.2. Characteristics of porcelain, earthenware and ceramic tableware

Porcelain, earthenware, ceramic dishes: types, purpose, capacity, dimensions, characteristics.

China

Crockery

Ceramic tableware

Doing homework

Systematic study of lesson notes, educational and special literature

Preparation for practical work using methodological recommendations teacher, preparation of practical work, reports and preparation for their defense.

Topic 2.3.Characteristics of crystal and glassware

Crystal and glassware: types, purpose, capacity, sizes, characteristics.

Modern requirements for the shape, pattern and color of glassware.

Crystal glassware

Glassware

Topic 2.4. Characteristics of metal utensils

Metal utensils and serving utensils: types, purpose, capacity, dimensions, characteristics. Caring for metal cookware

Metal utensils and serving utensils

Caring for metal cookware

Topic 2.5. Characteristics of wooden and plastic utensils and cutlery

Wooden and plastic utensils: types, purpose, capacity, dimensions, characteristics.

The use of dishes made of arcopal, arcoron and other modern materials in restaurants and bars

Wooden utensils

Plastic dishes

Topic 2.6. Cutlery

Contents of educational material

Types of cutlery. Basic cutlery. Cutlery for original dishes. Devices for serving and cutting dishes. Serving and cutlery and accessories. Complete cutlery and cutlery. Determining the need for tableware and cutlery

Types of cutlery

Basic cutlery

Cutlery for original dishes.

Equipment for serving and cutting dishes

Serving and cutlery and accessories

Complete cutlery and cutlery

Determining the need for tableware and cutlery

34-35

Practical lesson No. 2 on the topic: “Selection and distribution of porcelain, glass, metal utensils for their intended purpose”

36-37

Practical lesson No. 3 on the topic: “Selection and distribution of cutlery according to purpose”

38-39

Practical lesson No. 4 on the topic: “Preparing tableware for use”

40-41

Practical lesson No. 5 on the topic: “Preparing cutlery for use”

Topic 2.7. Table linen

Contents of educational material

Table linen: types, sizes, purpose, characteristics. Use of table linen made from natural and synthetic fabrics and neutral materials in restaurant services.

Characteristics of molton, naperon. Brand of table linen (tablecloths, napkins, tablecloths) as a means of advertising.

42-43

Types of table linen. Tablecloths

Linen napkins

Paper napkins

Determining the need for table linen.

47-48

Practical lesson No. 6 on the topic: “Folding napkins in simple and complex ways”

Independent work of students:

Doing homework

Systematic study of lesson notes, educational and special literature

Preparation for practical work using the teacher’s methodological recommendations, preparation of practical work, reports and preparation for their defense.

Section 3. Menu and wine list

Topic 3.1. creation and design of the menu

Purpose and principles of drawing up menus and price lists. Menu types. Design of menus and price lists

The sequence of location in the price list of a la carte dishes and the menu of snacks, dishes and drinks

Menu creation. Menu types

50-51

Practical lesson No. 7 on the topic: “Creating different types of menus”

52-53

Practical lesson No. 8 on the topic: “Creating menus for various types of enterprises”

Topic 3.2. Wine list and cocktail list

Contents of educational material

Drawing up a wine list. Drawing up a cocktail menu.

Drawing up a wine list.

Drawing up a cocktail menu

Independent work of students:

Doing homework

Systematic study of lesson notes, educational and special literature

Preparation for practical work using the teacher’s methodological recommendations, preparation of practical work, reports and preparation for their defense.

Section 4. Preparation for customer service

Topic 4.1. Preparation for service and table setting

Contents of educational material

Preparation trading floor. Furniture arrangement.

Preparation of dishes, cutlery, table linen. Table setting.

Preparing personnel for service. Conducting instructions. Exam

Preparing the sales area. Furniture arrangement

Preparation of dishes, cutlery, table linen. Table setting

Preparing personnel for service. Conducting instructions.

59-60

Practical lesson No. 9