Raport de Practica pentru Restaurant
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Cuprins 1 Studierea generală a îtreprinderii...................................................................3 1.1 Familiarizarea cu întreprinderea în linii generale............... ..............................................3 1.2 Planul general al întreprinderii............. .............................................................................3 2 Elaborarea meniului U.A.P..............................................................................6 2.1 Meniul............ ................................................................................................................... 6 2.2 Fi e tehnologice ș ...............................................................................................................13 Schema de m ontaj a sec iei bucate calde- ne!a 1. ț ..............................................................1" 3 Amplasarea utilajului tehnologic în încăperile de producere ale U.A.P....1 3.1 #nc$perile de depozit....................................................................................................... 1% 3.2 Sec ia le gume ț ..................................................................................................................1% 3.3 Sec ia ca rne- pe te ț ș ............................................................................................................ 1% 3.& Sec ia 'uc ate ca lde ț ..........................................................................................................2( 3.) Sec ia re ce ț .......................................................................................................................2( 3.6 *ra+icul de lucru al personalului pentru înc$perile de producere...................................21 ! "rgani#area încăperilor pentru consumatori..............................................22 "rgani #are a deser$ irii...................................................................................... 22 Schema aranj$rii meselor în sala de comer , ț .........................................................................22 % "rgani#area acti$ită ii la linia d e distribuire ț ..............................................3& 6 Standa rti#ar ea i contr olul calită ii ș ț ..............................................................31 ' Pro tec ia (uncii i a mediului ambian t ț ș .......................................................3! .1 naliza condi iilor de munca ale estaurantului 'u++ alo Stea/ 0ouse ț ..........................3& ~ 2 ~
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