UA DE EN ES FR IT NL PL BY PT
Restaurants and bars
pt es fr it nl pl by ua de en
sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • Tableware, devices, linen. Appointment of devices

    you are: Tableware, devices, linen

    Depending on quantity of landing places in a trading hall of snackbars of devices there should be 2-3 complete sets, tablewares for the second dishes 2-3, dessert (basically for banquets) - one complete set.

    To auxiliary devices carry: a knife for oil - an edge wide, bent by a semiarch, use for narezanija and rearrangements of the butter submitted the big piece, put on the right board pirozhkovoj plates.

    The Knife-plug has the crescent form with a teeth on the end, is intended for cutting and raskladyvanija the cheese submitted a piece or cut by thin plates.

    The Knife-saw use for cutting of lemons.

    The Fork-lemon is intended for a rearrangement of slices of a lemon, has two sharp teeth.

    The Plug-dvuhrozhkovaja serves for giving of a herring.

    The Plug for a sprat use for a rearrangement of fish canned food (sprats, sardines), it has the wide basis in the form of a rake, five teeth, connected in the end a crosspiece that excludes deformation of fish.

    The Plug for cancers - long with two teeth on the end, is used at the use of cancers and crabs.

    The Plug to oysters apply at the use of oysters. One of three teeth (left) more powerful also is intended for branch of pulp of an oyster from a bowl.

    The Plug kokilnaja serves for the use of hot snack from fish, has three teeth, shorter and wide, than dessert.

    The Spoon for salad differs from a dining room in the big size. The tip of a salad spoon sometimes becomes in the form of three teeth, use for a rearrangement of salad from mnogoportsionnoj ware.

    Spoons razlivatelnye (ladles) - for pouring of soups, sweet dishes and milk, differ with the sizes.

    Nippers confectioner's shops big are intended for a rearrangement of flour confectionery products, small - sugar, chocolate allsorts.

    Nippers for are caustic nuts have the strong, flat goffered teeth with deepening for nuts.

    Nippers for ice represent skobu with two rakes.

    Nippers for an asparagus use for a rearrangement of an asparagus from a lattice in a plate, let out them complete with a lattice for an asparagus.

    The Shovel caviar reminds a flat scoop, serves for a rearrangement granular or ketovoj calves from ikornitsy in a plate.

    The Shovel rectangular is intended for a rearrangement of meat and vegetable dishes.

    The Shovel figured with cuts - for a rearrangement of fish hot dishes, and also fish jellied.

    Shovels figured, big and small, - for a paste rearrangement (small) and confectionery products (big); confectionery shovels for a rearrangement of cakes and a pie happen also the triangular form.


    sections
  • Restaurant
  • Structure of management of restaurant
  • the Characteristic of technological process
  • Requirements to industrial premises
  • Trading premises of restaurant
  • the Equipment of trading premises
  • Tableware, devices, linen
  • Preparation for service of visitors
  • the General rules of laying
  • Attendants of a hall
  • the Menu of restaurants
  • Service of visitors at restaurant
  • Cold snack
  • Soups and broths
  • the Second hot dishes
  • Sweet dishes
  • Giving of drinks
  • Technics of work of the waiter
  • Ways of giving of dishes
  • behaviour Rules behind a table
  • Cleaning and ware replacement
  • Likerovodochnye products. Soft drinks
  • Rules of selection of wines to dishes
  • Giving of wines and drinks
  • restaurant Automation
  • las secciones
  • el Restaurante
  • la Estructura de la dirección del restaurante
  • la Característica del proceso tecnológico
  • las Exigencias a los locales de producción
  • los locales Comerciales del restaurante
  • la Maquinaria de los locales comerciales
  • la vajilla De mesa, los aparatos, la ropa blanca
  • la Preparación para el servicio de los visitantes
  • las reglas Generales del servicio
  • el Personal de servicio de la sala
  • el Menú de los restaurantes
  • el Servicio de los visitantes en el restaurante
  • los Fiambres
  • las Sopas y los caldos
  • los Segundos platos calientes
  • los platos Dulces
  • la Presentación de las bebidas
  • la Técnica del trabajo del camarero
  • los Modos de la presentación de los platos
  • las Reglas de la conducta a la mesa
  • la Limpieza y la sustitución de la vajilla
  • Likerovodochnye los productos. Los refrescos
  • las Reglas de la selección de los vinos a los platos
  • la Presentación de los vinos y las bebidas
  • la Automatización del restaurante
  • les paragraphes
  • le Restaurant
  • la Structure de la gestion du restaurant
  • la Caractéristique du processus de fabrication
  • les Exigences aux locaux industriels
  • les locaux Commerciaux du restaurant
  • l'Équipement des locaux commerciaux
  • la vaisselle De table, les appareils, le linge
  • la Préparation du service des visiteurs
  • les règles Totales du service
  • le Personnel de la salle
  • le Menu des restaurants
  • le Service des visiteurs dans le restaurant
  • les hors-d'oeuvres froids
  • les Soupes et les bouillons
  • les Deuxièmes plats chauds
  • les plats Sucrés
  • la Présentation des boissons
  • la Technique du travail du garçon de restaurant
  • les Moyens de la présentation des plats
  • les Règles de la conduite après la table
  • le Nettoyage et le remplacement de la vaisselle
  • Likerovodochnye les produits. Les rafraîchissements
  • les Règles de la sélection des vins vers les plats
  • la Présentation des vins et les boissons
  • l'Automatisation du restaurant