Organizational and legal activity of a public catering enterprise. Job responsibilities of the manager, administrator and production manager

I. General provisions

1. The director of the restaurant belongs to the category of managers.

2. The director of the restaurant conducts business on behalf of the founder (owner).

3. A person who has a higher professional education and at least 3 years of professional experience in the public catering system or a secondary vocational education and at least 5 years of professional experience in the public catering system is appointed to the position of the director of the restaurant.

4. Appointment to the position of the director of the restaurant and dismissal from it is carried out by order of the founder of the enterprise (owner).

5. The director of the restaurant must know:

5.1. Decrees, orders, orders, other governing and regulatory documents of higher and other bodies related to the organization of public catering.

5.2. Rules for the production and sale of products (services) of public catering.

5.3. Organization of production and management of the restaurant, tasks and functions of its divisions.

5.4. Advanced domestic and foreign experience in organizing public catering and customer service.

5.5. The food economy.

5.6. Pricing procedure.

6. The director of the restaurant in his activities is guided by:

6.1. The company's charter.

6.2. This job description.

II. Job Responsibilities

Restaurant director:

1. Draws up the documents necessary for the implementation of activities for the provision of public catering services.

2. Ensures the provision of necessary and reliable information to clients about the services provided, ensuring the possibility of their correct choice.

3. Ensures the availability of food products for each batch, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and quality of the product (certificate of conformity, hygienic conclusion, etc.).

4. Carries out the organization, planning and coordination of the restaurant.

5. Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and labor organization.

6. Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.

7. Studying consumer demand for restaurant products.

8. Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity and quality of their receipt and sale.

9. Carries out the organization of accounting for the work and services performed, reporting on production activities, incl. restaurant owner.

10. Represents the interests of the restaurant and acts on its behalf.

11. Provides information related to the provision of public catering services to regulatory authorities.

12. Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment.

13. Makes decisions on the appointment, relocation and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline.

14. Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.

15. Ensures that restaurant employees involved in the production, storage and sale of food undergo a medical examination within the time limits established by the sanitary supervision body.

17. Performs related duties.

18. Supervises restaurant employees.

III. Rights

The restaurant manager has the right to:

1. Get acquainted with the draft decisions of the founder of the enterprise (owner) regarding the activities of the restaurant.

2. Participate in the discussion of issues related to their official duties.

3. Submit proposals to the founder of the enterprise (owner) to improve the activities of the restaurant and improve the quality of services provided.

4. Sign and endorse documents within their competence.

5. Require the founder of the enterprise (owner) to assist in the performance of their duties and rights.

IV. Responsibility

The restaurant manager is responsible for:

1. For improper performance or non-performance of their official duties provided for by this job description - to the extent determined by the current labor legislation of the Russian Federation.

2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage - within the limits determined by the current labor and civil legislation of the Russian Federation.

1. GENERAL PROVISIONS

2. OBJECTIVES AND RESPONSIBILITIES

2.1. The main tasks of the head of the dining room is to organize the work of the dining room for servicing vacationers in cooperation with other structural units of the sanatorium on the issues of food services provided.

The head of the dining room must:

2.2. Timely and efficiently fulfill the assigned tasks in accordance with the requirements of the current legislation, regulations, regulations, instructions and orders of the administration.

2.3. To interact:

2.3.1. With the department of marketing and sale of vouchers on the issues of keeping records of the provided catering services, the time of arrival, departure of those who eat, the transfer of services as a result of extending the terms of treatment, the exclusion of the provision of services as a result of early departure, etc.

2.3.2. With the head physician to receive information on the provision of catering services directly to the room due to illness of the vacationer with the provision of a document signed by the head physician confirming the right to perform this service.

2.3.3. With the accounting department on the issue of reconciliation of the register of those who are entitled to receive food services. 2.3.4. With the administrators of the buildings during non-working hours of the department of marketing and sale of vouchers to obtain information about early leaving vacationers.

2.4. Supervise and supervise the work of the staff of the dining room:

2.4.1. Administrators - for interaction with vacationers and clear control over the provision of catering services (control of the admission of people according to the provided document - or a coupon for the provision of catering services from the sales department and its subsequent exchange for an internal coupon for the service with a mark on the actually received service (breakfast , lunch, dinner), or controlling the admission of vacationers to the dining room using an internal coupon already received; knowledge of the daily menu in order to provide brief information to vacationers; the use of wardrobe and safes for storing personal belongings by vacationers in order to categorically preventing the removal of food products, dishes, cutlery, sets for spices by vacationers.

2.4.2. Waiters, dishwashers, cleaners of industrial premises of the canteen, cloakroom attendants - control of cleanliness in the dining room, cleanliness of tables, tablecloths, surfaces of equipment, toilets, the main entrance; preliminary serving of the common hall and the VIP hall in accordance with the order sheet, the operation of air conditioners and temperature control of the halls, the illumination of the premises in accordance with the norms and requirements, efficient energy and resource saving: (water, electricity, heat).

2.5. Manage the operations and maintenance activities of the canteen.

2.6. Together with the head of production: organize the work and effective interaction of production shops and sites, direct their activities to ensure a high culture of customer service; take measures to organize rational nutrition for certain groups of people who eat, dietary and preventive nutrition.

2.7. Control the opening and closing times of the dining room and the admission of vacationers according to the approved schedule.

2.8. To manage the work of the "Swedish line" during breakfast, directly behind the technological equipment in the hall, to supervise the work of chefs in terms of timely serving, appearance and full availability of dishes throughout the entire holiday of the service.

2.9. Control the presence of plates with inscriptions of the names of dishes and their belonging to the numbers of approved diets.

2.10. Timely submit to the production manager data on the number of people eating.

2.11. Compile and timely submit applications for the provision of the canteen with materials necessary for the production and maintenance process (commodities and materials, units, assemblies, household chemicals, stationery, equipment repair and maintenance services). Maintain a record of the funds received. Monitor their timely issuance and use for their intended purpose.

2.12. To ensure a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.

2.13. To carry out the placement of employees taking into account their specialty and qualifications, work experience, personal qualities.

2.14. Draw up schedules for the dining room staff to work, keep a time sheet for working off their working hours.

2.15. Maintain records and timely submission of accounting and reporting documentation on the activities of the dining room.

2.16. Maintain documentation in accordance with the Nomenclature of Cases.

2.17. Communicate clearly with kitchen staff to ensure the smooth operation of the dining room as a whole.

2.18. Ensure the maintenance of the dining room in accordance with sanitary rules and regulations.

2.19. Monitor the observance by subordinate personnel of the rules and requirements for labor protection, safety, the state of labor and production discipline, the sanitary and technical condition of service premises, as well as monitor compliance by personnel with sanitary and hygienic standards, a neat appearance and standards of behavior.

2.20. Take measures to immediately eliminate the causes and conditions that may cause downtime, accident or other damage, and if it is not possible to eliminate these causes on your own, immediately notify the chief doctor, director of the enterprise or other official about this.

2.21. Follow the rules of personal hygiene and industrial sanitation.

2.22. To undergo preliminary and periodic medical examinations in a timely manner (1 time per quarter - medical examination, 1 time per year - medical examination) and ensure timely medical examinations of the canteen staff.

2.23. Work on improving your qualifications and professional skills. To be trained according to the advanced training plan in educational and methodological centers. Organize and control the terms of advanced training of subordinate employees. Develop a training plan for canteen workers.

2.24. Observe labor discipline. To be at the workplace in a sober state and in a satisfactory state of health that does not interfere with the performance of their functional duties.

2.25. Actively participate in community life. To take part in holding sanitary days (hours), subbotniks for the improvement of the territory of the enterprise.

2.26. Fulfill the requirements of the collective agreement.

2.27. Ensure the complete safety of the property entrusted to him, equipment located in the dining room. Treat the property of the sanatorium with care and take measures that contribute to its safety and prolong its service life and take urgent measures to prevent damage. Monitor compliance with the requirements for the safety of property directly by each employee of the canteen, regardless of position and workplace.

3. MUST KNOW

4. RIGHTS

5. RESPONSIBILITY

6. RELATIONSHIPS

6.1. Receives from the director of the enterprise, his deputies, the chief physician official information, documentation, materials for the performance of his official duties.

6.2. Provides the necessary oral and written information about the work of the canteen and about his work to the director of the enterprise or the head physician.

6.3. With the head of production of the canteen on the organization of the smooth operation of the canteen.

6.4. With financial and economic department:

6.4.1. when submitting the necessary reports and other documentation on the work of the canteen;

6.4.2. on the issue of reconciliation of the register of dieters eligible for nutrition services;

6.4.3. upon receipt of information on the conditions of remuneration, accrued wages, the staffing of the structural unit and other financial issues related to the work of the canteen, as well as on accounting and write-off of goods and materials.

6.5. With the chief physician to receive information about the provision of catering services in the room in case of illness of the vacationer.

6.6. With the department of marketing and sale of vouchers on the issues of keeping records of the provided catering services, the time of arrival, departure of those who eat, the transfer of services as a result of extending the terms of treatment, the exclusion of the provision of services as a result of early departure, etc.

6.7. With the administrator of the corps when receiving information about early leaving vacationers.

6.8. With the department of organizational, legal and personnel work:

6.8.1. when receiving information about work experience, availability of benefits, legal advice;

6.8.2. when submitting the documents required for employment;

6.8.3. when providing information about changes in credentials (family composition, home address, military registration, passport data, etc.);

6.8.4. when providing correctly executed applications, memos and other documents necessary for drawing up orders.

6.9. Resolves issues related to the issuance of inventory items with the head of the economic service.

7. QUALIFICATION REQUIREMENTS

8. EVALUATION OF WORK

8.1. The main criteria for evaluating work are the completeness, timeliness and high quality of the tasks and duties provided for in this job description.

8.2. The work of the head of the canteen is evaluated by the chief physician and the director of the enterprise in the course of daily activities and by the attestation commission once every five years.

Job description

Directors __________________________________________________________

This job description was developed and approved on the basis of an employment contract with the director _____________________________________ in accordance with the provisions of the Labor Code of the Russian Federation and other regulations governing labor relations in the Russian Federation.

1. General provisions

The director in his activities is guided by the charter of the enterprise, this job description and reports directly to the General Director of the enterprise of the Civil Code

The director belongs to the category of leaders.

The Director conducts business on behalf of the General Director

A person who has a higher professional education and at least 3 years of professional experience in the public catering system or a secondary vocational education and at least 5 years of professional experience in the public catering system is appointed to the position of director.

Appointment to the position of director and dismissal from it is carried out by order of the General Director of the Civil Code.

The director must know:

- resolutions, orders, orders, other governing and regulatory documents of higher and local governments relating to public catering enterprises;

- rules for the production and sale of products (services) of public catering;

- organization of production and management of a public catering enterprise;

– advanced domestic and foreign experience in organizing public catering and serving visitors;

- economics of public catering;

- pricing procedure;

– organization of remuneration and labor incentives;

– legislation on labor and labor protection of the Russian Federation;

– internal labor regulations;

– rules and norms of labor protection, safety measures, industrial sanitation, fire protection and personal hygiene;

1.6. During the absence of the director (illness, vacation, business trip, etc.), his duties are performed by a deputy (in the absence of such a person appointed in the prescribed manner), who acquires the appropriate rights and is responsible for the proper performance of the duties assigned to him.

1. Job Responsibilities

Director of the catering enterprise:

Prepares the documents necessary for the implementation of activities for the organization of public catering production.

Provides clients with the necessary and reliable information about the services provided.

Provides availability for each batch of food products, incl. raw materials used for the preparation of catering products, a document containing information about the manufacturer and the quality of the product (certificate of conformity, hygienic conclusion, etc.)

Carries out organization, planning and coordination of activities.

Provides a high level of production efficiency, the introduction of new equipment and technology, progressive forms of service and work organization.

Controls the rational use of material, financial and labor resources, evaluates the results of production activities and the quality of customer service.

Studying the consumption demand for products ______________________________________.

Negotiates and concludes contracts for the supply of food products, semi-finished products and raw materials, ensures their timely receipt, controls the timing, assortment, quantity of receipt and sale of products. Do not stock up on the first day of the month. The balance of raw materials must be absolutely equal to the debt to suppliers. Track the prices and quality of incoming raw materials.

Carries out the organization of accounting for production work, reporting on production activities to the General Director of the Civil Code.

Represents the interests of ___________________________ and acts on his behalf.

Provides information related to the production of public catering to regulatory authorities.

Establishes official duties for employees subordinate to him and takes measures to ensure their fulfillment. Improves and controls the shift-daily task.

2.13. Makes decisions on the appointment, transfer and dismissal of employees, applies measures to encourage distinguished employees, imposes penalties on violators of production and labor discipline, having previously agreed with the General Director. The personnel policy of the Director should be carried out in the interests, first of all, of the enterprise. To encourage the professional growth of specialists and employees in every possible way. Conduct appraisal or re-certification of employees. Engage in prevention of possible situations, and not deal with the consequences. Pays due attention to the personal life of employees and, if necessary, provides moral support in a timely manner, conducts a conversation. Does not disregard the anniversaries of employees and significant dates of production (work experience, anniversary of the enterprise, etc.)

Monitors compliance by employees with the rules and norms of labor protection and safety, sanitary requirements and personal hygiene rules, industrial and labor discipline, internal labor regulations.

Ensures that employees involved in the production, storage and sale of food products undergo a medical examination within the time limits established by the sanitary supervision body.

The director undertakes to strictly keep all information relating to technological, financial, personnel and other issues of the group of companies "".

The director must strictly adhere to the rules:

- The case with the director, not the director with the case

– Cook everything, always and for everyone as for yourself and your child

- Only quality is more important than quality. In no case do not accept "conditionally fit" quality

The customer is always right, even when he is wrong!

2.18. Theft or connivance to theft in any form is excluded: "a pie or an elephant does not matter."

2.19 Pays special attention and exercise strict control in working with spices and herbs. Spices and herbs must be of good quality. Strictly monitors that spices and herbs are added to culinary products in proportions that do not interrupt the taste of the main products used in culinary products.

2.20. Strictly control compliance with internal regulations, control over the work of security. Strictly control the timely removal and removal of garbage.

2.22. Do not smoke, try to wean people from bad habits. Employ non-smoking cooks and confectioners whenever possible. It is strictly forbidden to celebrate any holidays with the drinking of alcoholic beverages.

2.23. Monitor the prohibition of the use of a mobile phone in the workplace for all employees of the enterprise. Employees of the enterprise can use a mobile phone with the permission of the director.

Require from the production manager an approved weekly menu for employees of the enterprise. Food should be of high quality, low cost of raw materials. What the staff eats, so does the director of the enterprise.

2.24. Strictly control the level of sales prices for manufactured products (price tags, price tag holders).

2.25. Control over the safety of equipment, inventory, its rational use, its technically sound condition.

2.26. Develop, together with the accountant and production manager, job descriptions personally, for each employee (specialist) of the enterprise. And periodically monitor the compliance of the work performed with the job description of the employee.

2.27. The director of the enterprise, and in his absence, the acting director must be on call 24 hours a day.

2.28. In the event that immediately, after the start of work, conflicts begin in the team, opposition to the established team, traditions, etc., the general director makes a decision on the disposal of the contract unilaterally.

2.29. Every day, carefully check all product residues. In production, not a single refrigerator, not a place behind the refrigerator, not a single light bulb, not a single shelf should be left without attention.

3. Rights

The director has the right:

3.1. Get acquainted with the draft decisions of the General Director concerning the activities.

3.2. Participate in the discussion of issues related to their duties.

3.3. Submit proposals to the General Director for the improvement of activities and the quality of manufactured products and services.

3.4. Sign and endorse documents within their competence.

3.5. Require the General Director to assist in the performance of his duties and rights.

3.6. In case of damage to products, an independent objective decision is made (recover from the salary of the guilty person, write off, put on the menu for employees ...).

3.7. Use a mobile phone at work.

4. Responsibility

The director is responsible for:

4.1. For improper performance or non-performance of their official duties provided for by this job description, to the extent determined by the labor legislation of the Russian Federation.

4.2. For offenses committed in the course of carrying out their activities - within the limits of the administrative, criminal and civil legislation of the Russian Federation.

4.3. For causing material damage - within the limits determined by the labor and civil legislation of the Russian Federation.

4.4. For all organizational, technical, technological processes, not a single product can be released on the counter or distribution without rejection.

4.5. The director is responsible for:

– results and performance

- ensuring the fulfillment of their functional duties, as well as the work of staff

– reliability of the information provided to the General Director.

– timely execution of orders, orders and assignments of the General Director.

– organize the work of the enterprise according to the shift-daily assignment and strictly monitor.

Job description of the director (general director, manager) of a public catering enterprise

1. General Provisions

2. Job responsibilities

3. Rights

4. Responsibility

The material is posted on the website HRM.RU

Ministry of Education and Science of North Ossetia-Alania

State budgetary professional educational institution

"Vladikavkaz Trade and Economic College"

Report on the passage of undergraduate practice

On the topic: “Organizational and legal activity of a public catering enterprise. Job responsibilities of the manager, administrator and production manager

Tinikashvili Archil Zurabovich

Introduction

Organizational and legal activities of public catering enterprises

1 Characteristics of the enterprise

Organization of production work

1 Job responsibilities of the production manager

2 Rules for concluding an agreement on liability with production workers

3 The structure of production and the procedure for operational planning of production work

4 Normative and technological documentation of the enterprise

5 Organization of work and rest of employees of the production group of the enterprise

6 Organization of control of production and technological discipline

Organization of customer service

1 Administrator duties

2 Rules for concluding agreements on liability

3 Familiarization with the organization of work of the employees of the hall

4 Features, forms and methods of service in catering establishments

5 Use of information resources to ensure the service process in the enterprise

Management organization

1 The study of the rights and obligations of the head of the enterprise

2 Familiarization with the main activities of the head of a public catering enterprise. Analysis of the working day of the head

3 Familiarization with the official and administrative documentation of the enterprise

4 Organization of commercial relations with suppliers

Conclusion

Bibliography

Introduction

Pre-diploma practice is the final form of training, the purpose of which is:

§ deepening initial professional experience;

§ development of general and professional competencies;

§ collection of material necessary for the completion of the thesis;

§ checking the readiness of a specialist for independent work;

§ preparation for the final qualification work.

Objectives of pre-diploma practice - obtaining skills in work as an understudy of the head of production, administrator, director of the enterprise; ability to work with normative and technical documentation; carry out quality control of raw materials and finished products using modern methods.

I did my undergraduate practice at the Mercada Group, which includes more than ten restaurants, a chain of cafes and confectioneries, a food delivery service, a hotel, a furniture factory, an optics chain, a solarium, a modeling agency, and a shopping center.

Mercada Group establishments provide catering services in Vladikavkaz, Beslan (Vladikavkaz airport), Sochi, Grozny. Vladikavkaz residents are very popular with the services of the Merkada Unified Delivery Service - tel.: 29-29-29, which provides a wide selection of dishes, desserts from its own confectionery and even bar cocktails.

Mercada Group's work strategy is based on the constant search and implementation of advanced standards and technologies. It is this philosophy of the Mercada Group that is the foundation of success in the market.

1. Organizational and legal activity of a public catering enterprise

1.1 Characteristics of the enterprise

The place of my internship is the company LLC "MerkadaGroup" cafe Vincenzo, which is located on the street gene. I. Plieva, 17 (TSUM shopping center).

Number of seats: 120, working hours: 09.00 - 23:00;

Average bill: 800 rubles

There is free Wi-Fi

There is a card payment

Business lunch, Coffee to go

Cuisine: European

The Mercada Group company is located in the city of Vladikavkaz and is located at the address: Mitkina Street, 5. The head of the company is Zaseev Tengiz Gasparovich.

Vincenzo cafe-pastry chain is a combination of delicious food, proper coffee, comfortable atmosphere and friendly prices. The menu includes dishes of Italian, European and Japanese cuisine. Also in the Vincenzo cafe chain you can try all the branded desserts of the confectionery, the recipes of which were developed specifically for the Vincenzo caffeine.

Each Vincenzo cafe has its own special interior, its own atmosphere, its own microclimate. Traditionally, it is offered to take coffee to go in branded cups from Vincenzo, which are becoming the hallmark of our city.

Mercada Group LLC is a limited liability company. An organization of a commercial nature, which is created by one or more persons for the purpose of obtaining a systematic profit. The activities of the LLC are regulated by the Civil Code of the Russian Federation (Articles 87 - 94 of the Civil Code of the Russian Federation) and the Federal Law "On Limited Liability Companies" No. 14-FZ of February 8, 1998.

The contingent of those who eat is very diverse, they are guests of our city, married couples, but young people predominate. This is a modern catering enterprise that performs three interrelated functions:

§ production of culinary products;

§ sale of culinary products;

§ organization of its consumption.

Depending on the functional purpose and range of products, enterprises are distinguished according to the following criteria: type, class, location, contingent of consumers, specialization, production and trade characteristics, capacity (hall capacity), seasonality, degree of mobility.

Enterprise type- type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to the consumer. According to GOST R 50762-2007 “Public catering. Classification of enterprises ”there are 5 types of catering establishments: restaurant, bar, cafe, canteen, snack bar.

Enterprise class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service. The following classes are distinguished: deluxe, superior and first, which are assigned to restaurants and bars. Cafes, canteens and snack bars are not divided into classes.

The retail premises of the Vincenzo cafe include: the hall of the enterprise, a bar, utility rooms - serving and washing tableware. For production - a kitchen consisting of a cold and hot zone, a confectionery shop.

In accordance with GOST R 507 64 2007 “Catering services. General requirements, the concept of EP services is defined as the result of the enterprise's activities to meet the needs of the population in nutrition and leisure activities. Services must be secure, accurate and timely.

At Café Vincenzo, service information is accessible and clear. The company provides services such as:

§ catering services;

§ services for the production of culinary products;

§ leisure services;

§ 10% discount when ordering takeaway dishes.

There is reliable information about the services provided: the list of services and the conditions for their provision, prices and terms of remuneration in accordance with the "Rules for the provision of services of the EP", which are developed in accordance with the law of the Russian Federation "On the protection of consumer rights", "On certification of products and services ".

The company has documents confirming the fact of certification of the company's services.

I was introduced to the fire safety rules, internal regulations and production discipline. Conducted introductory briefing and on-the-job briefing.

2. Organization of production work

2.1 Responsibilities of the production manager

Internship as an intern for the head of production (chef), his deputy, foreman

During my internship in a cafe, I studied the job descriptions of the head. production. In his work, he is guided by the standards of the Russian Federation, collections of recipes, sanitary rules, rules for the provision of catering services.

Head production has a higher education and experience in public catering. He bears full responsibility for the production activities of the enterprise, monitors the observance of recipes for dishes, the technology of their preparation, and checks of finished products.

Head production ensures compliance with the rules of sanitation and hygiene in the workplace, constantly adjusts the issues of organizing the work of cooks and organizes the work of production.

It is his responsibility to prepare an application for the necessary raw materials on a daily basis. Constantly monitor the quality of raw materials supplied to production, monitor compliance with cooking technology, bookmarking standards, daily categorize finished products together with members of the grading commission, I also took part in the grading of food.

Scraping is a daily control over the quality of manufactured products, it can be departmental, administrative and personal.

Departmental - conducts a special commission. Members of the commission periodically evaluate the quality of food prepared at a particular enterprise. If a violation is found, an act is drawn up.

Administrative - carried out periodically during the day, the head of production.

Personal - the most important form of food control - these are quality posts and distribution control.

Head in production, carries out the correct organization of the production process, ensures the use of new equipment and advanced technology, takes measures to increase labor productivity and efficient use of equipment.

He distributes duties among cooks, draws up work schedules for cooks, kitchen utensils washers, instructs on cooking technology and other production issues.

The cooks work on a schedule 2 days after 2, I was involved in scheduling the start of work. The staff is about 40 people, including 8 cooks, 10 waiters, 4 dishwashers, 2 hall cleaners, 4 security guards, 4 bartenders, 2 drivers, 2 hall administrators, a director and an accountant.

Head production requires cooks to strictly observe the rules of sanitation and hygiene, arranges workers in accordance with the requirements of production and their qualifications, and, if necessary, moves workers within production. He is responsible for the quality and conscientious performance of the above duties.

2.2 Rules for concluding an agreement on liability with production workers

In ensuring the safety of commodity and material assets at the enterprise, a clear organization of liability for each materially responsible person is of decisive importance. Only in this case the practical implementation of the principle of personal responsibility of each person is achieved, and this responsibility follows from the contract on liability. If this principle is violated, the administration of the enterprise cannot bring a justified claim against the guilty.

Property and other valuables can be received by an employee against a report by proxy or other one-time documents. Written agreements on full liability can be concluded by the enterprise with persons (aged 18 years or older) holding positions or performing work directly related to the functions listed above.

Collective material liability is established by the owner or a body authorized by him in agreement with the trade union committee of the enterprise, institution, organization. Employees bear material liability for damage caused to an enterprise, institution, organization as a result of violation of their labor duties.

When imposing material liability, the rights and legitimate interests of employees are guaranteed by establishing liability only for direct actual harm, within the limits and in the manner prescribed by law, and on condition that such harm is caused to the enterprise, institution, organization by the illegal actions of the employee. This liability, as a rule, is limited to a certain part of the employee's earnings and should not exceed the full amount of the harm caused, except as provided by law.

2.3 The structure of production and the procedure for operational planning of production work

Distinguish between enterprises with shop and non-workshop structure of production.

The shop structure is organized in enterprises operating on raw materials, with a large volume of production.

Workshops are divided into - procurement (meat, fish, poultry, meat and fish, vegetable),

pre-cooking (hot, cold),

specialized (flour, confectionery, culinary).

At catering establishments working on semi-finished products, a semi-finished products refinement shop, a greenery processing shop are organized.

The workshop-free structure of production is organized at enterprises with a small volume of the production program, which have a limited range of products, at specialized enterprises (snack bars, barbecue, dumplings, dumplings, etc.).

In the cafe "Vincenzo", there are shops specializing in the types of processed raw materials and manufactured products: a cold shop, a hot shop, storage and sanitary facilities.

In each workshop, a production line is organized - a production site equipped with the necessary equipment for a specific technological process.

In the Vincenzo cafe, they mainly work on semi-finished products, so the processing of meat, poultry, offal and fish is concentrated in one workshop.

The hot shop is the main shop of the enterprise, in which the technological process of preparing dishes and flour confectionery products is completed. The hot shop has a convenient connection with the storage facilities and a convenient relationship with the distribution and sales area, washing kitchen utensils.

The production program of the hot shop is compiled on the basis of the range of dishes sold through the trading floor.

The hot shop is equipped with modern equipment: thermal, refrigeration, mechanical, and non-mechanical. There are modern electric stoves, ovens, electric fryer, combi steamer.

Washing kitchen utensils is designed for washing dishes, kitchen and cutting equipment, tools. The washing room has a convenient connection with the production workshop. In the washing room, underware for used dishes, racks for clean dishes and equipment, washing baths with three compartments - for soaking, washing and disinfecting are installed.

The selection of equipment for all workshops at this enterprise was made in accordance with the "Standards for equipping with inventory, tableware for POP". The selection was carried out in accordance with all the requirements for this enterprise.

Mechanical equipment is installed so that there is free access, and there are no oncoming or intersecting flows of raw products with semi-finished products and ready-made culinary products. At the end of the work, the equipment must be disassembled; free from product residues; rinse thoroughly with hot water; scald with boiling water; dry unassembled, preferably in an oven.

Production tables have a smooth, even surface, table tops are upholstered with stainless steel sheets, duralumin. Tables are washed with warm water and detergents.

Cutting boards made of hardwood, their surface is smooth, even without cracks. On the side surface there is a marking SM and VM i.e. raw and boiled meat, as well as the name of the workshop. The boards should be thoroughly washed in a warm solution of soda ash, then scalded with boiling water, and for complete disinfection they are boiled for 15-20 minutes.

Operational planning of production work includes the following elements: drawing up a planned menu for a decade (cyclic menu), on its basis, developing a menu plan that reflects the production program of the enterprise; preparation and approval of the menu;

calculation of the need for products for the preparation of dishes provided for by the menu plan, and drawing up requirements for raw materials;

registration of the requirement-invoice for the release of products from the pantry at the production site and the receipt of raw materials;

distribution of raw materials between workshops and determination of tasks for chefs in accordance with the menu plan.

The first stage of operational planning is the preparation of a planned menu, the presence of which makes it possible to provide a variety of dishes in a decade, avoid repetition of the same dishes, ensure a clear organization of the supply of raw materials and semi-finished products, timely sending applications to wholesale depots, industrial enterprises, properly organize the technological process cooking and production workers.

The planned menu indicates the range and quantity of dishes of each item that can be prepared at this enterprise on the days of the decade. When drawing up a planned menu, the qualifications of cooks, consumer demand, the possibility of supplying raw materials and the seasonality of raw materials, and the technical equipment of the enterprise are taken into account.

The second and main stage of operational planning is the preparation of a menu plan by the head of production on the eve of the planned day (no later than 15 hours) and its approval by the director. It contains the names, numbers of recipes and the number of dishes, indicating the timing of their preparation in separate batches, taking into account consumer demand.

2.4 Normative and technological documentation of the enterprise

The main regulatory and technical documents at a public catering enterprise include:

§ collections of recipes for dishes and culinary products for public catering establishments;

§ collections of diet food recipes for public catering establishments;

§ technological and technical-technological maps (TTK);

§ calculation cards;

§ industry standards (OST);

§ technical specifications (TU);

§ technological instructions (TI);

§ enterprise standards (STP).

Collections of recipes for dishes and culinary products are technological regulatory documents along with the current GOSTs and other technological documentation. They contain recipes, cooking technology, as well as recommendations for the release and decoration of cold dishes and snacks, first, second, sweet dishes. Separately, the recipes of side dishes, sauces, drinks, flour products are distinguished.

The book contains applications that allow you to determine the consumption of raw materials, the yield of semi-finished products and ready meals, the amount of losses during the heat treatment of dishes and culinary products. Also in these collections are tables of the duration of heat treatment of individual products. An interchangeability table is provided separately.

Technological map for catering products - a technical document compiled on the basis of a collection of recipes for dishes, culinary products, bakery and flour confectionery products or a technical and technological map and containing the norms for laying raw materials (recipes), the output norms for semi-finished products and ready meals, culinary, bakery and flour confectionery products and a description of the manufacturing process.

They indicate the name of the dishes, the number and version of the recipe, the rate of investment of raw materials in grams and in kilograms net. On the reverse side, a brief description of the technological process, requirements for the quality of finished dishes, and the yield of the main product are given.

A technical and technological map for catering products is a technical document developed for branded and new dishes, culinary and flour confectionery products, produced and sold at a particular catering enterprise. Establishing requirements for the quality of raw materials, the norms for laying raw materials (recipes) and the norms for the output of semi-finished products and ready-made dishes (products), requirements for the technological process of manufacturing, for design, supply and sale and storage, quality and safety indicators, as well as the nutritional value of catering products (TTCs do not apply to products supplied to other enterprises).

Technical and technological maps are approved by the head or deputy head of the public catering enterprise.

The period of validity of technical and technological cards is determined by the enterprise.

Specifications is a document that defines the production of semi-finished products only at public catering establishments.

The current level of development of the productive forces, characterized by the use of complex and diverse equipment and production technology, large volumes of output, implies a joint pile of a large number of people. Such work is not possible without labor organization.

The organization of labor is an ordered system of interaction of workers with the means of production and with each other in a single production process.

The importance of labor organization increases with the development of market relations that contribute to the revival of competition, in which labor productivity gains great weight, influencing production efficiency. As the technical improvement of production increases the price of a unit of labor time.

Evaluation of the effectiveness of the correct organization of labor at the enterprise, its impact on the results of technical and economic indicators, is shown in fig. one.

Rice. 1. Scheme of the impact of labor organization on the results of the enterprise.

The mode of work and rest is a regulated duration and alternation of periods of work and rest, established depending on the characteristics of labor processes, ensuring the maintenance of high working capacity and the preservation of the health of workers.

The legislative framework for regulating the regimes of work (working time) and rest of employees of enterprises is reflected in sections IV and V of the Labor Code of the Russian Federation (hereinafter referred to as the Labor Code of the Russian Federation). According to Article 91 of the Labor Code of the Russian Federation, working time is the time during which an employee, in accordance with the internal labor regulations and the terms of an employment contract, must perform labor duties. Any working hours used by enterprises in accordance with Article 100 of the Labor Code of the Russian Federation must include the following components:

the duration of the working week with the allocation of the form of organization of the labor process (five-day with two days off, six days with one day off, working week with the provision of days off according to a staggered schedule, part-time work week);

work with irregular working hours for certain categories of workers;

duration of daily work (shift);

start and end time of work;

time of breaks in work;

number of shifts per day;

alternation of working and non-working days, which are established by the internal labor regulations or the collective agreement (employment contract).

A special mode of work includes an irregular working day, in which individual employees, by order of the employer, if necessary, may occasionally be involved in the performance of their labor functions outside the working hours established for them.

According to Article 102 of the Labor Code of the Russian Federation between the employer and employees, by agreement, a flexible working time regime can be established, within which the start and end times, as well as the total duration of working time, are determined.

2.6 Organization of control of production and technological discipline

The quality of products in modern economic conditions has become the most important factor in the competitiveness of the enterprise. All elements of the quality system should be subject to continuous and regular review and evaluation.

Checks can be external and internal. External control is carried out by local administration, sanitary and epidemiological supervision, trade inspection, etc. internal control is carried out by the administration of the enterprise.

The main form of determining the quality of public catering products is their assessment by organoleptic indicators (by appearance, color, smell, consistency). For a deeper study of culinary products, independent and departmental food laboratories are organized.

Public catering establishments selling products in their halls evaluate its organoleptic quality, the presence of laboratories in their composition is not required. Laboratory control is mandatory for them, but the frequency of its implementation is not systemic.

Production control (including laboratory research and testing) over compliance with sanitary rules and the implementation of preventive measures in the process of production, storage, transportation and sale of products, performance of work and provision of services is carried out by individual entrepreneurs and legal entities in order to ensure safety and harmlessness to humans and habitats.

Production control is carried out in accordance with the procedure established by sanitary rules and state standards. Persons exercising production control are responsible for its timeliness, completeness and reliability.

The cafe is supposed to use the following forms of quality control of culinary products: food rejection, quality screen, rejection right, quality coupon, laboratory control, sanitary control, consumer and technology conferences, quality assessment day, company's report on the quality of manufactured products.

The most accessible assessment of product quality is rejection.

administrator financial responsibility operational

3. Organization of customer service

3.1 Administrator duties

Internship as a trainee maitre d' (administrator)

The administrator at the Vincenzo cafe is guided in his activities by the job description in accordance with OST 28-1-95 “Requirements for service personnel”, approved by the head of the enterprise, in accordance with which he manages all work related to the customer service in the hall.

The administrator monitors compliance with the rules for serving visitors, internal regulations, personal hygiene, wearing uniforms, establishes with service employees the procedure for receiving, exchanging and handing over tableware and other serving items by waiters, and ensures timely preparation of the trading floor for the opening of a cafe.

3.2 Rules for concluding liability agreements

Liability is the obligation of an employee to compensate, in the manner and amount established by law, direct actual damage caused through his fault to the enterprise with which he is in labor relations.

There are two types of liability: individual and brigade.

Individual material responsibility - valuables are handed under the report to the employee, who in case of shortage (damage, theft) bears personal property liability. There are limited and complete.

Limited liability - compensation for damage is made in its actual amount, but not more than 1/3 of the salary (in some cases, not more than 2/3 of the salary).

Full financial responsibility - compensation for damage in full, in cases containing signs of a crime.

Responsible for employees associated with the maintenance of monetary and commodity assets. A written agreement on full liability is concluded with them (only if there is an employment contract). The contract is valid from the moment of signing and extends to all the time with the material assets of the enterprise entrusted to the employee.

The contract is drawn up in 2 copies:

th copy at the administration of the enterprise;

The second copy is with the employee with whom the contract is concluded.

Individual liability applies under the following conditions:

inventory items are handed directly to the employee under the report;

the employee is provided with a separate, isolated room or an appropriate place for the storage and sale of inventory items;

the employee independently reports to the accounting department for the values ​​entrusted to him.

Team liability is when values ​​are handed over to a group (team) of workers. The composition of the brigade should not exceed 10 people. Liability for the brigade rests with an agreement between the administration and members of the brigade. The contract is drawn up in two copies:

th copy is kept by the administration;

The second copy is kept by the foreman.

I was introduced to the organization of liability at the enterprise, the form of liability is individual, an agreement is drawn up, which is a bilateral agreement concluded in writing. The contract ensures the safety of material assets.

There are 5 waiters in a shift, 10 in total, the work schedule is two days of work, two are days off. Opening hours from 9:00 to 23:00. 10 waiters, two bartenders, two cashiers, four dishwashers, two technical workers are subordinate to the administrator, the staff of all employees is approximately 40 people.

The work schedule for service personnel, depending on the working conditions, can be applied linear, tape (stepped), two-team, combined schedule, as well as a schedule of summarized accounting of working hours.

When organizing work on a linear schedule, all waiters start and finish work at the same time and have a uniform load throughout the entire shift. The duration of the working day on ordinary days is 7 hours, on weekends - 6 hours (41 hours per week).

The two-team schedule is used in restaurants working in two shifts. All waiters are part of two teams, identical in number and qualifications of workers. Crews work every other day. The duration of the working day when using this schedule should not exceed 11 hours 30 minutes (lunch break is not included), provided that rest is provided the next day.

3.3 Familiarization with the organization of work of the employees of the hall

There are two hall administrators in the Vincenzo cafe. They distribute areas of the hall between the waiters, provide a clear connection between production and the trading floor, monitor the correct distribution of ready-made dishes and their design. They issue bill forms for reporting, write down their numbers, check at the end of the day the register drawn up by the waiter, which indicates the numbers and amounts of the bills, and endorse this register for transfer to the cashier.

If the calculation when serving visitors is carried out through a waiter, then it takes place in several stages.

Every day, before starting work on the trading floor, a senior cashier, bartender or a person who, under a liability agreement, is responsible for valuables at the cash desk, assigns two cash register cash counters to the waiter (one for kitchen products, the other for pantry products). The waiter signs in the cash book or cash sheet and puts down the meter readings at the beginning of the working day. The responsible person may not assign counters to waiters, but simply mark checks in the ledger. Then the date is set on the cash register, the correctness of filling the control tape is checked.

As soon as the visitor has taken a seat, the waiter offers a menu and makes recommendations. When the visitor makes a choice, the waiter takes the order, which is issued by the invoice in two copies under carbon paper. The invoice contains the following details:

the name of the enterprise;

surname of the waiter;

number of the table or position;

the name of each dish, snack, product, drink;

· amount;

the price of a portion, piece, kilogram;

Prices are presented on the invoice according to the menu or price list. When filling out the account, no errors, corrections, erasures are allowed. If the visitor refuses any dish, then the name of this dish should be crossed out with one line, and in the column "Amount" write "Refusal". Having accepted the order, the waiter reads it to the visitor for clarification and transfers it to production for execution.

Having completed the order, the waiter specifies whether there will be additional orders from visitors. If there are none, then he closes the account, calculates the total amount. After calculating the total amount, the percentage for service is calculated (in some enterprises, the service fee is included in the cost of dishes), the date and the signature of the waiter are put. The invoice amount is written both in words and in numbers.

In addition to the waiter, an invoice for any amount must be signed by the head waiter or bartender. At the same time, the total amount of the invoice without interest for service is recorded in the register for the current day.

At the end of the service, the waiter hands the first copy of the invoice to the visitor, and keeps the second copy for reporting. The amount of change is calculated by subtracting the counter addition method.

Describing the work of a bartender, it can be noted that he must follow the rules and sequence of preparing the bar for work, decorate the bar counter, keep the workplace clean and tidy. Comply with sanitary requirements for the bar and its utility rooms, personal hygiene and labor protection requirements.

The maintenance process consists of the following stages: preparatory, main and final.

The preparatory stage includes the following main operations:

· Daily cleaning of commercial premises;

arrangement of furniture;

· wiping utility tables, sideboards, mobile carts, bar counters, mirrored glass showcases, panels;

Receiving and preparing dishes and necessary equipment at the bar counter;

· preliminary table setting;

preparation of personnel for maintenance.

The main and final stages begin from the moment the consumer arrives, and ends when he leaves the enterprise.

Cleaning of the lobby, trading floor, auxiliary premises for consumers is carried out in the morning and evening hours of the enterprise. Before the start of the work of the waiters, the administrator of the hall assigns tables to each waiter according to the plan of the hall. Tables have fixed numbers. Before the start of the shift, the following should be washed, wiped and checked:

· tables, chairs, sideboards;

lamps, decorative elements;

window sills, windows;

air vents and air conditioning grills.

Before the start of the shift, the furniture is checked and arranged in accordance with the plan of the hall. If furniture is found to be damaged, measures must be taken to eliminate the damage or replace it.

To ensure the normal operation of the enterprise, waiters need to prepare all the necessary tableware before opening it: tableware, cutlery, table linen. For serving and serving dishes, tableware made of metal, porcelain, faience, glass, crystal and ceramics is used.

Table linen, crockery and cutlery are stored in the service and linen rooms. When preparing the hall, the waiters fill out the order for the working day and, having approved it from the administrator, receive the necessary utensils and linen.

The popularity and prestige of a modern enterprise depends not only on the interiors, equipment, the quality of the food offered, but also on the professional skills of the attendants, and they are very competent and professional here. The attendants are responsible for the quality of the services provided, the expansion of the range of services offered, the compliance of the quality of the services provided with the provisions of the Law of the Russian Federation "On Protection of Consumer Rights".

3.4 Features, forms and methods of service at catering establishments

The methods and forms of service at public catering establishments depend on certain factors: the contingent of consumers, the place of eating, the method of obtaining and delivering it to consumers, the degree of participation of personnel in the service, the use of mechanization and automation, etc.

Customer Service Method- the way in which products are sold to consumers.

In catering establishments, the following methods of service are available:

1. self-service;

2. service by waiters;

Combined service.

Service form- organizational technique, which is a variety or combination of methods of customer service.

The forms of service are different:

1. the nature of the services provided;

2. place and conditions for their implementation;

The nature of the work of the service personnel;

Form of payment with consumers.

An example of forms of service can be the sale of culinary products through vending machines or self-settlement tables, like a buffet, the release of packed lunches.

Self service - this is a service method in which consumers themselves perform a number of operations, and depending on this, the following forms of self-service are used:

1. complete. The consumer performs all operations independently;

2. partial. Part of the work is performed by service personnel or mechanisms (collection of dishes, delivery of dishes, conveyor for collecting dishes, etc.).

Waiter Service Method it is used in restaurants, bars, eateries, as well as some canteens (at sanatoriums, rest homes, etc.). At the same time, the process of serving consumers, starting with their meeting and ending with the calculation, is carried out by waiters.

At full waiter service all operations are carried out by waiters. This type is characterized by a high culture of service and is used in luxury and higher class enterprises during the entire time the hall is open, during banquets and receptions, in the evening - in enterprises with recreation.

Partial waiter service involves the performance of a number of operations by consumers. Waiters deliver products from the dispenser to the hall, put dishes on the table, at which visitors serve themselves. This form allows you to speed up the process of serving visitors, increase the throughput of the hall and reduce the number of attendants.

Combined service method consumers is a combination of different service methods (for example, self-service with waiter service).

In addition to traditional methods and forms of service, catering establishments use special (progressive) forms of service, the purpose of which is to speed up the service of a large number of consumers. Such forms are used to serve the participants of congresses, conferences, seminars, etc. These include: halls-express, tables-express, "buffet".

3.5 Use of information resources to ensure the service process in the enterprise

Mass media - funds aimed at bringing to the consumer information about the trade name of the enterprise, its location, type and class of the enterprise, its specialization, mode of operation, services provided, culinary products and finished goods sold to consumers in the provision of services.

The media pursue the following goals: providing a list of dishes, drinks and additional catering services offered to consumers, expressing the general idea (concept) of a cafe, and fully implementing all its capabilities.

signboards are an important advertising medium. To external means advertising also includes shop windows, various advertising and information stands and panels. In the artistic design of these media, the main elements of branding (service mark, corporate block, corporate colors) are highlighted. Signboard, showcases and panels located on the outer facade of the building, uniforms of service personnel are the constituent elements of the corporate identity that creates the image (representation, image) of the enterprise for consumers.

The sign indicates the type, class, form of organization of the enterprise, the corporate name of the legal entity (location of the owner), information about the mode of operation and the services provided.

The main task of the menu is to provide information in an interesting and entertaining way, to reveal the style of a restaurant, cafe or bar.

4. Management organization

4.1 Study of the rights and obligations of the head of the enterprise

Internship as an intern of the head of the enterprise

The leader plays one of the most important roles in the life of the enterprise. The most important responsibility of the manager is to ensure a high level of culture, a clear organization and customer service.

The head of the enterprise is responsible for the production, trade and economic activities of the enterprise.

The director of the enterprise draws up the paperwork required for the successful conduct of a food service business. Provides customers with the necessary and timely information about the services provided. Monitors the availability of each batch of food products, incl. raw materials used for the manufacture of catering food, a contract that includes the correct information about the manufacturer and the quality of the product (certificate of conformity). Supervises the organization, planning and coordination of the work of the assigned restaurant. Provides a fairly good level of the given efficiency of food production, the introduction of new mechanization of the process and technology, improved progressive forms of service and distribution of labor.

The director exercises timely control over the rational use of labor resources, assesses the work of the company's production activities and the quality of professional customer service of the institution. Engaged in the study of the demand of profitable consumers for the offered products of the institution. Organizes negotiations on behalf of the company and signs contracts for the supply of goods. Controls the production organization of accounting for the work performed, provides timely reporting on the activities performed, incl. the owner of the establishment.

Issues information reports, inextricably linked with the provision of public catering services, to regulatory authorities. Establishes job responsibilities for employees and introduces measures to control their performance. Creates decisions on bonuses, relocation and dismissal of restaurant employees; applies measures to encourage distinguished employees, imposes penalties on violators of the labor discipline of the institution.

4.2 Acquaintance with the main activities of the head of a public catering enterprise. Analysis of the working day of the head

The working day of the cafe owner is very different from the usual routine for everyone in the office. He will have to forget about the normalized working day, since the owner of the cafe acts as a guarantor of his establishment. Undoubtedly, with the opening of your own enterprise you get the desired freedom, but along with it comes a huge responsibility. As a business owner, you are responsible for the employees, the cafe's success, its reputation in the market, and its profitability.

As statistics show, most business owners devote 90% of their working day to solving routine tasks and only 10% to developing a growth strategy for their business. Perhaps this is the reason why 20-30% of restaurants close every year.

Each owner of the enterprise embodies his dream in the concept of his institution.

The working day of the director usually includes:

§ work with financial documentation,

§ payment of bills,

§ control of the work of each department of the restaurant,

§ training,

The professional life of the business owner is closely intertwined with his personal life. Sometimes you have to work at home, sometimes you have to stay in a cafe until it closes or replace staff who did not show up for work.

To keep the company afloat, you have to take care of its advertising and marketing every day. The director is forced to hold numerous meetings with web designers, representatives of top sites that specialize in selling food via the Internet, advertising agencies, etc. In any case, the staff must constantly feel the presence and control of the owner of the establishment: personal or through control through a video surveillance system.

Self-management, or the organization of a leader's personal work, is the purposeful and consistent use of proven methods of work in daily practice. His goals are the optimal use of time and his capabilities, conscious management of the course of life and overcoming external circumstances.

When solving various kinds of tasks on a daily basis, the director performs various functions. This process can be thought of as a self-management circle that clearly demonstrates the connections between individual functions.

Rice. 2. Circle of self-management

Five functions are indicated in the outer circle:

) goal setting;

) planning;

) prioritization of upcoming cases;

) drawing up the daily routine and organization of the labor process;

) self-control and adjustment of goals.

4.3 Acquaintance with the official and administrative documentation of the enterprise

The activities of enterprises and organizations are recorded in various types of documents. According to the current legislation, organizations, institutions and private enterprises issue charters, regulations, instructions, staffing, which constitute a group of organizational documents. These documents are mandatory elements of every enterprise.

Organizational and administrative document- this is a type of written document that fixes the decisions of administrative and organizational issues of management, interaction, provision and regulation of the activities of authorities, institutions, enterprises, organizations, their divisions and officials.

Each control function has its own documentation system. The most important system, which is ubiquitous, is the system of organizational and administrative documentation (ORD).

It includes three groups:

) Organizational documents - documents reflecting organizational activities: regulations, charters, contracts, instructions that determine the status of the enterprise, its structural divisions and the procedure for their work, and other documents;

) Administrative documents - documents fixing the administrative activities of the head and governing bodies of the organization (firm): orders, instructions, instructions, resolutions, decisions;

) Reference and information documents: certificates, acts, letters, faxes, certificates, telephone messages, reports and memos, protocols, statements, etc.

A special place in this system is occupied by the protocol, which is both organizational, reference and informational, and administrative.

Based on the specifics of working with documents, the following groups of documents can be distinguished:

Documents on personnel: orders for l / s, employment contracts, work books, personal cards f. T-2, personal accounts for wages, personal files;

· commercial documents: commercial contracts contracts and other documents included in the contract as an annex to specifications, delivery schedules, etc.

Documents on citizens' appeals: proposals, statements, complaints and documents for their consideration.

The main purpose of administrative documents is to regulate and coordinate activities that allow the management body to ensure the implementation of the tasks assigned to it, to obtain the maximum effect from its activities.

Decisions recorded in administrative documents may relate to improving the organizational structure of the institution, determining or adjusting the means and methods for carrying out the main (production) activities, providing the organization with financial, labor and other resources.

Depending on the scope of activity, regulatory documents can be divided into the following levels:

Legal acts of the federal level (decrees of the President of the Russian Federation, decrees of the Government of the Russian Federation, etc.);

Legal acts at the level of subjects of the Russian Federation (legal acts issued by regional, regional, city legislation);

Legal acts of organizations, institutions, enterprises (orders, instructions, orders).

General requirements for the execution of administrative documents are established by GOST R 6.30-2003 “Unified Documentation Systems. Unified system of organizational and administrative documentation. Documentation requirements.

An order is a legal act of the head of a government authority, an institution, an organization, an enterprise as a whole in order to resolve organizational, financial, personnel or other issues of their activities. Orders are issued on issues of core activity and personnel.

Orders are issued on a special form and contain the following details:

· The State Emblem of the Russian Federation - is depicted only if, in accordance with the current legislation of the organization, this right is granted. Coats of arms are depicted on letterheads of authorities and administrations and organizations under their subordination;

emblem - trademark or service mark;

· name of company;

the name of the type of document - order;

the date and number of the document;

Place of publication

title to the text

· signature;

The title is a mandatory requisite of the order, so it must be formulated clearly, concisely, expressing the main content of the document.

4.4 Organization of commercial relations with suppliers

A leader is a person who, to a greater extent than the employees he leads, is responsible for the optimal use of resources.

Purchase of goods - an integral part of the commercial activity of the enterprise, including:

§ study and forecasting of consumer demand;

§ identification and study of sources of income and suppliers of goods;

§ organization of economic relations with suppliers of goods, including the development and conclusion of supply contracts;

§ organization of accounting and control over the course of fulfillment of contractual obligations.

In the process of purchasing and supplying goods, commercial relations are established between participants representing trade enterprises, manufacturers and entities serving the sphere of circulation. Commercial relations with partners begin with purchasing activities. Purchasing activity is interdependent, it is carried out in accordance with the objectives of the trade enterprise.

Procurement activities of trade organizations should be systematically organized and economically justified. This requires that trade organizations conduct a systematic study of the sources of purchases and suppliers of goods.

The systematic study of the trade situation, the establishment of constant communication with suppliers make it possible to determine in a timely manner the change in the market situation, to study the production possibilities of expanding the range of products. All this makes it possible to present more reasonable requirements to suppliers regarding the quantity, quality, range of goods.

When promoting goods to consumers, transit and warehouse forms are used. The transit form is a direct delivery of goods from the manufacturer directly to the retail network.

The warehouse form is due to the presence of warehouses in the wholesale and intermediary sphere, which ensure the concentration of goods and a stable supply of trade enterprises.

The choice of this or that form of commodity circulation requires taking into account specific conditions and depends on the specifics of the assortment of goods, the location of the supplier and buyer, on the trade enterprise (the value of the turnover, the size of the trading and storage areas), transport conditions and the economic feasibility of one or another form of delivery.

There are two forms of delivery of goods:

) centralized;

) decentralized (self-delivery).

The receipt of goods from suppliers is carried out on the basis of economic agreements concluded between suppliers and buyers. The contracts concluded between suppliers and buyers stipulate: types of goods supplied, commercial terms of delivery, quantitative and cost indicators of goods, terms for the execution of contracts, the procedure for settlements, as well as the responsibility of the parties for improper performance of the contract.

For the efficient and rhythmic work of the enterprise, it is necessary to organize the delivery of goods from different sources. The main sources of food are manufacturers.

The supply contract is the main document that defines the rights and obligations of the parties for the supply of all types of products. When drawing up contracts, it is necessary to be guided by the Civil Code of the Russian Federation, laws and other legislative acts of the Russian Federation. If you intend to conclude a contract, you should clearly know what goals need to be achieved during its implementation, and clarify the most important points related to its execution, signing and execution.

The contract usually has four sections:

Preamble (or introductory part).

Subject of the contract.

Additional terms of the contract.

Other terms of the contract.