Fonte: Revista Turismo Estudos e Práticas - RTEP/UERN; No. 3 (2020): Geplat: Caderno Suplementar; 1-11
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Resumo: The article discusses aspects of catering services, their features, typical culinary products and accompanying beverages. Especially important is the organization of culinary production and sale of finished products. The authors show the features of Bulgarian catering based on the example of the Bulgaria Air airline company. The authors analyze the types of public catering and events based on public catering, as well as some of the main technological and organizational aspects of public catering and culinary production, emphasize the need to comply with the hygienic and technological requirements of public catering, to ensure healthy and safe food, as well as consider the methods of preparation and ensuring the safety of products in catering. By the example of Bulgaria, the authors analyze requirements for offsite catering service, consider food safety standards applied in the EU, state a need to follow quality standards, a methodology for the analysis of risk and critical points, ensure complete quality control, and draw a conclusion about the necessity and indispensability of catering. Catering represents a new economic stage in the food industry development. It has undeniable advantages over traditional forms of meal services, increases labor productivity in the foodservice industry, and reduces labor costs. It is especially indispensable for providing food services to schools, hospitals, and other public organizations, as well as passengers of various means of transport. People prefer not to be distracted from their production activities and order food for work, conferences, events, and home.
