Should I order technological maps of dishes or not? Technological maps for catering establishments Technological maps of dishes for set meals
The popularity of catering outlets will never fade, because human laziness and love for food are eternal. Indeed, not everyone, having desired the Stolichny salad, chicken Kiev and Prague cake for dessert, can afford to rush to the store in order to buy everything they need and lock themselves in the kitchen, cooking for several hours. The harsh reality of work, traffic jams and fatigue dictates its own rules, but you still want to eat delicious food. Entrepreneurial people who have managed to build a serious business out of a successful kitchen have been successfully making money on these human weaknesses for many years. How to correctly calculate the cost of a meal in a canteen so as not to work at a loss, or, conversely, not to scare away potential customers with exorbitant prices? At the same time, golden hands are not enough for success, because the market and competition dictate their own rules. It would seem - a canteen and a canteen, what can you earn there? However, people’s attachment to the classics, when they were still cooking according to the “Book of Tasty and healthy food", is worth a lot.
On fingers
To tell the truth, at the moment the cost output is overestimated, since it is more logical to form the final price of a menu item based on people’s tastes, demand and average market requests, however, for internal tracking of costs and leveling of expenses, costing of dishes is still recommended.
For example, let’s take one of the currently popular French-style confectioneries: the company uses high-quality raw materials with a corresponding price tag, uses special equipment for preparing its products, which is quite expensive (for example, the same fully automated device for tempering chocolate - you can’t save money on it will work out, since this is fraught with failures and damage to expensive resources), rents a room of the required area, etc., etc. The costing of dishes is in full view, but they cannot reduce costs, since the quality, name and, as a result, demand will suffer, so they have to keep the bar. They also cannot put a uniformly high markup on those items that are roads themselves, and those 300% of the cost that are rumored by the population are simply brushed aside. So what should you do? Let's look at the menu that the confectionery offers:
- yeast baked goods;
- cakes and pastries;
- marshmallow candies.
The first and third positions in terms of cost, if not cheap, are close to it, while it is impossible to “screw up” even half of the cakes due to expensive resources. Therefore, the second position is sold significantly cheaper, and the difference is made up by buns and sweets. Moral: calculating the cost of a dish is not always based on the purchase prices of its components.
Of course, a confectionery shop is different from a canteen, but the principle of working with final food products is similar.
Where to begin?
Those who are especially lazy can use ready-made online templates that can be found everywhere on the Internet, but they are too general and quite rough to calculate. It would be more correct to display prices yourself once and stick to them in the future, adjusting based on demand. In order to display the correct calculation of dishes in the dining room, you must have on hand:
- a completed menu, which will indicate a list of dishes provided by the catering outlet;
- technological maps for each menu item;
- purchase prices of all products that are involved in the preparation of menu items.
Menu
A little advice: when choosing dishes for the dining room, do not overdo it. The very definition of this catering outlet implies simple, unsophisticated food that can evoke nostalgia for the times of the Union. In other words, no sushi. And the abundance of complex items will make calculating dishes, if not more problematic, then certainly more boring. A list as thick as an encyclopedia is difficult to maintain both professionally and financially, since it is difficult to find general-purpose chefs for a canteen, and maintaining the required composition of products on an ongoing basis is expensive.
Technological maps
This term refers to a document that contains information about all the features of a dish. It includes the following data (not necessarily all, some are selective):
- Duration and specifics of storage of the dish. Conventionally: ice cream at a temperature of -18...-24 o C is stored for 3 months, while bread, at a temperature of +20...+25 o C, is stored for 72 hours;
- the nutritional value ready-made dish: number of calories, in some cases - protein/fat/carbohydrate ratio;
- requirements for the sale and serving of finished dishes;
- the recipe itself, which includes the composition and cooking algorithm;
- recipe source;
- description of the appearance, principle of decorating the dish;
- weight of the finished portion.
You cannot neglect the technological map, since the principles of work “at random” and “by eye” will only please you until the first fine from the supervisory authorities.
You can acquire this document in two ways - purchase a ready-made one, which will be made to order for you, or withdraw it yourself. The first one is downright expensive, but the second one is not complicated, as we will prove below.
Example
Menu item name: Chicken Kiev.
Technological map No. 47.
Dishes: roasting.
Expected yield of the finished dish (serving size): 310 grams.
Product layout per 100 grams of finished dish:
- peeled chicken fillet - 29.82 grams;
- butter - 14 grams;
- chicken egg - 3.27 grams;
- flour bread premium- 8.88 grams. The expected weight of the semi-finished product at the exit is 50.35 grams;
- for frying - 5.21 grams;
- side dish bean (technological map No. 741) or potato (technological map No. 42) - 52.08 grams.
dish, its chemical composition and calorie content, recipe
Stuffed chicken fillet butter, dip in eggs, bread twice in ground white bread, fry in hot deep fat for about 6-7 minutes until a rich golden brown crust forms. Place on a baking sheet and bring to readiness at a temperature of 200-220 o C in the oven. Products are optionally served on warmed toast. The default side dish is bean or vegetable.
Purchase prices for products
An item without which it is impossible to calculate food in the dining room. Ideally, it is worth adding transportation costs to them if the raw materials are brought not by the supplier, but by you yourself, through the mediation of transport companies or on your own. Also take into account the funds spent on loading/unloading, if these services are paid separately.
Counting principle
Having the information described above in hand, the matter remains small.
It is necessary to indicate the name of the dish,, based on the technological map, put down those products that are required in the required quantity, indicate the derived purchase prices and summarize. That's all, you have received the cost of the dish.
Let's move on to practice
Calculation of the dish (for example, the same chicken Kiev, we take the average prices for the capital):
- peeled chicken fillet - 29.82 grams, where 1000 grams costs 180 rubles;
- manufactured according to GOST) - 14 grams, where 1000 grams costs 240 rubles;
- chicken egg - 3.27 grams, where 1000 grams costs 120 rubles;
- bread made from premium flour - 8.88 grams, where 1000 grams costs 60 rubles;
- for frying - 5.21 grams, where 1000 grams costs 80 rubles;
- side dish bean (technological map No. 741) or potato (technological map No. 42) - 52.08 grams, where 1000 grams costs about 50 rubles.
As a result we get:
- chicken fillet, skinned and boned - 5.37 rubles;
- butter (real, made according to GOST) - 3.36 rubles;
- chicken egg - 0.4 rubles;
- bread made from premium flour - 0.54 rubles;
- cooking fat for frying - 0.42 rubles;
- side dish bean (technological map No. 741) or potato (technological map No. 42) - 3.12 rubles.
Thus, we get the calculation of the dish in the “Cutlet Kiev” canteen: the cost of 100 grams of serving is 13 rubles 20 kopecks.
The same principle is used to calculate all items listed on the menu, including side dishes, desserts and drinks.
Of course, prices are unstable, and it is at least irrational to rewrite the cost manually from time to time, so you can create dish templates in any program that allows you to count, for example Microsoft Excel. Simply enter the components, write the calculation formula and adjust the purchase price when it changes.
If you plan to implement automated accounting, then everything is completely elementary - almost all trading programs are “tailored” for systems Catering, have the option “dish calculation”. Moreover, it is revealed not only in the possibility of posting the current purchase price of ingredients on the corresponding lines - also, in real time, movement and write-off are carried out. Thanks to this, you can always track step by step where, figuratively speaking, “2 kilograms of oil disappeared.”
Practical use
As mentioned earlier, the calculation of costing at the moment only indirectly affects its selling price, since the latter is formed under the influence of a number of characteristics, including the market average, resources spent on other menu items, as well as such banal needs , as ensuring the full functioning of the canteen. The latter indicates the price level that must be maintained for the profitability of the enterprise in general.
By and large, it is the canteen that is a fairly profitable enterprise, since the standard list of dishes, which is usually to the honor of this kind of establishment, is distinguished by a frankly low purchase price without losing its useful qualities. Relatively speaking, the preparation of the same vinaigrette or pickle takes a minimum of money, and the people’s love for them is close to the concept of “eternity.” Calculation of dishes can show the organization’s accounting department how profitable certain assortment items are, whether it is necessary to introduce something new or, conversely, remove dishes that do not pay for themselves.
You have decided to open a catering business and achieve success in this difficult
market? Do you want to cook better than your competitors? Then without a unique
Made-to-order food cards are a must.
The technological map of dishes is your assistant:
- in the fight for the hearts and wallets of visitors;
- protection against production errors;
- reducing unnecessary costs.
This is the basis and guarantee of proper running of the restaurant business, receiving a stable income from customers, and the absence of problems with the sanitary and epidemiological station. The card is equipped with all the regulatory and technological features of preparation. It includes not only the components of the recipe, but also the characteristics of semi-finished products, ingredients and the finished dish.
To understand who can be trusted to manufacture the TTK, let’s define the terms.
Technological map or Technical and technological map?
What are their similarities and differences?
The technological map is:
- A document that is compiled on the basis of recipes from collections for the public
nutrition, or is developed from scratch.
- The first page of the technical and technological map, that is, information about the dish without
food and energy value.
Technical and technological map- this is a development for a signature dish that will be on the menuonly in your establishment.
Main sections of the Technical and Technological Map, as the main document at enterprises
public catering facilities with an original menu are given in the table:
|
Chapter |
Meaning | Example |
|
Name |
The exact name of the dish, |
This TTK describes the dish (product) |
|
List of raw materials |
All types are specified |
Name of raw materials and used |
|
Requirements for |
Compliance noted |
Food raw materials, |
|
Weight norms |
Indicated in |
Yield of semi-finished product, g: 184, |
|
Description |
This includes separation |
Peel the vegetables and cut into strips. |
|
Requirements to |
According to GOST and |
The procurement of raw materials is carried out according to technological recommendations for imported raw materials and proposals of the Collection of technological standards for catering enterprises. In terms of shelf life, products are guided by SanPiN 2.3.2 1324-03. |
|
Indicators |
Describes color, taste, |
Meat is moderately fried, color |
|
Energy |
Must be indicated |
1 serving (160 grams) contains - proteins |
|
Number, date, deadline |
Each technological |
Technical and technological map No. |
Collection of dish recipes and its additions
It is necessary to mention one more concept that coexists peacefully with the TC and TTK -
food recipes. Information about the components and the technological process is provided here.
cooking. The recipe does not contain the source, conditions, terms of sale, food
values and needs to be supplemented with a technical and technological map developed
specialist.
If a situation arises when the existing collections of dish recipes do not contain the necessary
element, then you need to practice the dish. It means:
1. Cooking a new dish repeatedly to accurately determine the norm
necessary products.
2. Drawing up a mining report.
3. Based on point 2, formation of a technological map and its approval.
In the absence of a full-time technologist at a catering enterprise,
technical and technological map should be contacted by a professional, this will allow:
1. Reduce financial investments for menu optimization.
2. Preliminarily evaluate the benefits of selling each dish.
3. Save on a full-time technologist.
4. Use a wide range of products.
And most importantly, a well-drafted TTK will allow you to avoid fines for lack of
technological documents that comply with the legislation on the organization and
functioning of public catering establishments.
NEW SERVICE
RENTAL PROGRAM MASTER TTK
Then you need to add raw materials to the recipe, indicate the weight of semi-finished products (if any) and enter the yield of the dish. After this, the user performs actions by sequentially clicking on the bookmarks
Development of TTK (Fig. 2)
The entire process of developing and calculating the TTK takes only 10-15 minutes. The finished technical and technological map is printed.
Technical and technological map (sample for catering) Fig. 3
Working with technological maps
To calculate and prepare technological maps, the user opens the journal of technological maps and selects the recipe for the dish (product). Then the yield of the dish and the number of servings are indicated. Afterwards, the technological map is printed.
Technological map (Fig. 4)
When calculating the technological map, it is possible to change the yield of the dish with automatic recalculation of the gross raw material standards. Recalculation of laying standards for seasonal types of raw materials (potatoes, carrots and beets) is carried out automatically depending on the season. Technological maps are stored in the TC journal.
After specifying the yield of a dish, an Information Sheet is automatically created for the technological map, in which the nutritional and energy value and content of vitamins and minerals for the yield of the dish are calculated.
Information sheet (Fig. 5)
Development Menu requirements
For enterprises involved in organizing school meals, the program provides for the development of menu requirements. To create a menu requirement, the user presses the MT button in the toolbar. The Menu Requirements log opens.
Menu-requirements log (Fig. 6)
When creating a new menu requirement, the user specifies the age group, the number of people satisfied, the number of the day in the ten-day menu, etc.
Menu settings-requirements (Fig. 7)
Then the user opens the menu plan and selects an assortment of dishes for the day, indicating the yield of dishes and the name of the meal.
Selection of dishes (Fig. 8)
When adding dishes, the distribution of the daily ration among meals as a percentage and the fulfillment of the total daily ration are automatically analyzed. If the norm is met, the plan/actual column is highlighted in green; if not, it is highlighted in red.
Analysis of the distribution and fulfillment of the daily ration (Fig. 9)
After completing the selection of dishes, all documents are created and printed automatically.
Menu (Fig. 10)
Information sheet (Fig. 11)
Calculation card (Fig. 12)
Request-invoice (Fig. 13)
Development Menu plan
To create a menu plan, the user presses the PM button in the toolbar.
Menu plan journal (Fig. 14)
In the settings window, the user enters the name of the menu plan and the execution date.
Menu plan settings (Fig. 15)
Then you need to open the menu plan and select an assortment of dishes.
Selection of dishes (Fig. 16)
After the selection of dishes is completed, all documents are created automatically.
Menu plan (Fig. 17)
Calculation card (Fig. 18)
Request-invoice (Fig. 19)
Calculation of diet plan menu (Fig. 20)
Menu creation and calculation
Also, the “TTK Master” 2.0 program provides for the preparation and calculation of menus with the calculation of the nutritional and energy value and cost of dishes.
Menu (Fig. 21)
To combine the work of the "TTK Master" 2.0 program with accounting programs, a Data Export Module has been developed, which is intended for uploading data to the .xls format
System requirements:
The program has local and network versions
Operating system: Windows 7/8/10
Processor: at least Intel Pentium2 266MHz
RAM: 128MB
Screen resolution: at least 1024 x 768
Free hard disk space: 50MB
Price: 14900.00
Organization:
OOO "Obshchepit" Krasnoarmeysky District Pool 09/10/2007
Contact:
Bardasova Lyudmila Leonidovna, director
Organization:
OJSC Hotel "Ob", Novosibirsk. 03.11.2006
The computer program “TTK Master” has been used at our enterprise for a little over six months. Technologists mastered it very quickly and now can not only receive a ready-made technical and technological map in just 10-15 minutes, but also automatically draw up a menu plan with the calculation of a summary list of raw materials, costing cards, and food rations.
Despite the short period of time, we managed to significantly improve technological issues. During this time, we changed the menu three times and for all dishes we ourselves developed technical and technological maps with calculations of physical chemistry, calorie content and an indication of microbiology. Now, at the chefs’ workplaces there are not only technological maps, but also colorful photographs of prepared ready-made dishes. It’s convenient for the chefs and the inspectors are delighted!
But most importantly, we were able to optimize investment and loss rates taking into account the use of a combi oven and new types of raw materials. At the same time, the cost of food has decreased significantly and the situation with the safety of inventory in production has improved: after all, all recipes are not taken from collections, but are compiled on the basis of control tests, which are very easy to perform in the program. In my opinion, the cost of the program is not comparable to the economic effect of its use.
Contact:
Melnikov Sergey Petrovich, director of food service
Organization:
Novosibirsk State Technical University 12/28/2006
Two years ago, 2004, computer programs for technologists developed by the Novosibirsk company “Expert Soft” aroused great interest among teachers of the Department of Technology and Organization of Food Production of the Novosibirsk State Technical University. Today, catering and food industry enterprises need qualified, well-trained specialists with new knowledge and modern information technologies. That is why the “Master Technologist” computer programs are successfully used by our department in the process of training students and improving the qualifications of specialists in the food industry and public catering. The department is equipped with a computer class where these programs are installed. While preparing coursework, theses, and undergoing industrial practice, students independently draw up production programs, accounting records and movements of raw materials, calculate technical specifications, draw up technological instructions, quality certificates, calculate rations, etc. Working with the programs is not difficult and quite interesting. Specialists have the opportunity to further systematize and update the acquired knowledge, since the programs are developed on the basis of existing reference books on commodity science, food technology, standardization, etc. But the most important thing is correctly calculated and impeccably designed technological standards, according to which it is possible not only to certify products, but also to optimize the production processes of a real enterprise. In addition, the “Master Technologist” program has been introduced into the practical activities of the canteen of the sports and recreational camp “Sharap” of NSTU, which is the basis for the practice of students studying in specialty 260501 - Technology of public catering products. The department, for operational planning of production using a computer, appoints a 4th or 5th year student, together with the head of practice, to develop a planned menu, plan-menu, tasks for procurement and pre-production shops, which are issued to student performers. The introduction of information technologies into the educational process and practical activities of enterprises is a new step to intensify production processes to improve the quality of culinary products, the main factor of which is the development and implementation of normative and technical documentation.
Contact:
Glavcheva S.I., Head. department, candidate of economics. Sciences, corresponding member. Academy of Quality Problems of the Russian Federation
Organization:
Restaurant Japanese cuisine“Sushi Yama”, Novosibirsk, December 28, 2006
The TTK Master program truly lives up to its purpose. With its help, you can quickly bring all the necessary technological documentation into proper form. As for the physicochemical indicators and nutritional value of dishes, which are calculated automatically in the program, I can say that the data calculated in the technical and technological maps that were compiled by me completely coincided with the analysis data carried out by a special laboratory, and the inspectors authorities have never had any complaints about the technological documentation.
Contact:
Nikolay Ilyin, chef
Organization:
LLC "SANEXPERT", St. Petersburg
A month ago, we rented the “TTK Master” program, because... We wanted to get acquainted in more detail with the program developed by the Novosibirsk company Expert Soft.
There are several other companies on the market offering similar programs for technologists, but Master TTK suited us better, both in functionality and price.
A user-friendly interface, prompt technical support and price were the deciding factors for us. In the future we plan to purchase a version for permanent use.
Contact:
CEO Vorobiev Evgeniy Viktorovich
Organization:
Neotrade LLC, Tolyatti
I have been using the TTK Master program for 10 years. A huge helper, a very convenient and reliable program. Everything is automated, the main thing is convenient entry of recipes.
My TTKs in our Samara region are among the best. And this is largely thanks to the program. I used both Menu Plans and Requirements Menu, it was very easy and convenient to work with. And, most importantly, quickly. I am very pleased! And the staff is happy, all orders are quickly printed with bookmarks for the quantity ordered, there is no need to calculate anything yourself.
Contact:
Deputy Director for Production Aleshina Irina Viktorovna
Any catering establishment is required to create technological maps - this is required by law. Today we will tell you: what technical maps are, what they are like and how to automate work with technological maps.
What is a technological map
In general, a technical map is a document containing information about the ingredients of a dish and how to prepare it. It contains the following information:
- quantity and name of products included in the dish;
- recipe;
- rules for registration and submission.
The procedure for compiling, maintaining and storing technological maps is regulated by GOST 31987-2012 “Public catering services”. This document is mandatory for use in all catering establishments, regardless of their form of ownership. Failure to comply with this requirement may result in penalties in accordance with the Code of Administrative Offenses of the Russian Federation.
Sample technological map
What are the technology maps?
Simple technological map - TK
Suitable for dishes prepared according to standard recipes. Such recipes are listed in culinary reference books and approved by the relevant GOSTs. In this case, simplified requirements apply to the document: only the composition and recipe are indicated. At the request of the organization, you can indicate the nutritional value. Important point: the source of the recipe must be indicated in the TC. This may be a link to the reference book or GOST from which it was taken.
Simple TCs serve to ensure that catering enterprises do not reinvent the wheel every time. There is no point in developing your own in each canteen own recipe boiled potatoes - this process is formulaic. The rules for drawing up a TC according to a simplified scheme are specified in GOST 31987-2012 “Public catering services”.
Technical and technological map - TTK
But here everything is more complicated. Such a document is developed for each new dish that is not in any reference book. There is much more information here. The TTC must indicate:
- name of the organization that developed the technical and technological map;
- application area. In this paragraph, a list of catering establishments is written that can use the recipe at their premises;
- requirements for raw materials. Here is a list of accompanying documents, confirmation of security, and so on;
- name and quantity of ingredients;
- total mass of the dish at the exit. During cooking or cooking, dishes may lose some weight - this must be taken into account;
- complete description of the technological process. Everything is taken into account: from the methods of cutting products to the cooking time. For each standard process, you must indicate a link to GOST or the regulatory document according to which it is carried out. For imported products, their own recommendations are used;
- requirements for the design and rules of serving the dish, as well as storage conditions;
- quality and safety parameters. This paragraph describes the appearance, nutritional value of the dish, its taste and smell.
The TTK is developed by the responsible person and approved by the head of the catering establishment.
Technical and technological map of Greek salad
TC and TTK must be printed, have live signatures with seals and be stored in an accessible place. They must be presented at the request of the inspection authorities.
Below you can download samples of technical maps for some dishes and drinks:
Technological maps are drawn up not only for catering products, but also in any other area where products are made from any raw materials.
Technological maps and commodity accounting systems
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4.1. All notices, requests, demands and other correspondence under this Agreement, including those including confidential information, must be in writing and delivered personally or via courier, or sent by email to the addresses specified in the license agreement for computer programs dated 12/01/2016, the agreement of accession to the license agreement for computer programs and in this Agreement or other addresses that may subsequently be specified in writing by the Party.
4.2. If one or more provisions (conditions) of this Agreement are or become invalid, then this cannot serve as a reason for termination of the other provisions (conditions).
4.3. This Agreement and the relationship between the User and Insales arising in connection with the application of the Agreement are subject to the law of the Russian Federation.
4.3. The User has the right to send all suggestions or questions regarding this Agreement to the Insales User Support Service or to the postal address: 107078, Moscow, st. Novoryazanskaya, 18, building 11-12 BC “Stendhal” LLC “Insales Rus”.
Publication date: 12/01/2016
Full name in Russian:
Limited Liability Company "Insales Rus"
Abbreviated name in Russian:
LLC "Insales Rus"
Name in English:
InSales Rus Limited Liability Company (InSales Rus LLC)
Legal address:
125319, Moscow, st. Akademika Ilyushina, 4, building 1, office 11
Mailing address:
107078, Moscow, st. Novoryazanskaya, 18, building 11-12, BC “Stendhal”
INN: 7714843760 Checkpoint: 771401001
Bank details:
