What are technological cards for dishes for? Technical and technological map

Drawing up technological maps and technical technological maps

In the barbecue, for all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the enterprise: STP, TU, technical, technological and technological cards. When using raw materials of a different condition for cooking dishes than those provided for in the recipes, the rate of input of raw materials in gross weight is determined by recalculation based on the net weight specified in the recipes, the value of which remains constant, and the percentage of waste established by the norms.

As part of the diploma work, work was carried out on the preparation of new signature dishes, for which technological and technical-technological cards were developed.

2.4.1 Preparation of technological maps

A technological map is a standardized document containing the necessary information, instructions for personnel performing a certain technological process or maintenance of an object.

The technological map (TC) should answer the questions:

1. What operations need to be performed

2. In what order are the operations performed?

3.How often is it necessary to perform operations (if the operation is repeated more than once)

4. How long does it take to complete each operation

5. Result of each operation

6. What tools and materials are needed to perform the operation.

A technological map for a certain dish is an official document on the basis of which its cost is calculated. All dishes and culinary products that are public catering products are made in strict accordance with the technological chart, which indicates the recipe and technology for their preparation. The basis for drawing up a technological map for a culinary, bakery or confectionery product is a collection of recipes, which contains the content and necessary standards for laying products, the output of semi-finished products and ready-made meals, and the cooking technology. In the event that this dish is branded or new, and there is no official recipe for its preparation, then it is necessary to draw up a technical technological map, the content of which is identical to the content of a conventional WPS. Guided by the recipe, indicate in the technological chart the list of products necessary for the preparation of this dish, the norms for laying the raw materials and the weight content of the semi-finished product and the finished dish in grams. This will determine the total amount of food needed to prepare the estimated number of servings. Consider the qualitative and quantitative composition of the dish when calculating the cost estimate for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then they should also be reflected in the technological chart. Describe the cooking technology in detail, step by step. At the same time, indicate the norms of time taken to complete each step and the total time required to prepare this dish. Using bookmark rates and indicators nutritional value of the products used, calculate the total calorie content of one portion of the finished dish and indicate it in the technological chart. In the card, be sure to indicate the weight of one portion of the finished dish and describe in detail the requirements for its design, if any, then for serving the dish. In the event that the manufactured products are subject to long-term storage, reflect the conditions and shelf life in the technological map. When making a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering services. Public catering products sold to the population. General technical conditions ". It regulates the content and design of the technological map for public catering products.

7Sign the technological card by the chef or production manager, approve it by the head of the catering company.

Technological map 1

Name of the dish: "Pork ribs shashlik"

Requirements for the quality of raw materials

Table 7 - Calculation of raw materials

Cooking technology

Prepare products for barbecue from pork ribs - cut into strips along the 1st rib or 2 ribs, 5 * 5, marinate: rub each piece from all sides with salt, black pepper, paprika. Stir in the onion, cut into half rings. Leave to marinate for 2-3 hours. Bake on charcoal, periodically pouring water, until a crispy brown crust is formed on the kebab.

Storage conditions and shelf life:

36 hours at temperatures from +2 to + 6 ° C.

Appearance: meat is cut into strips of 2 ribs 5 * 5 cm, fried.

Consistency: soft, juicy.

Color: crusts - light brown.

Taste and smell: fried marinated pork. Fried marinated meat.

On vacation, the kebab is garnished with slices of fresh tomatoes or cucumbers, rings onions, lettuce leaves.

Technological map No. 2

The name of the dish: "Chicken lula kebab."

Requirements for the quality of raw materials

Food raw materials, food products and p / f used for the preparation of this dish (products that comply with the requirements of regulatory documents and have certificates of conformity and (or) quality certificates.

Table 8 - Calculation of raw materials

Cooking technology

Prepared minced meat from red chicken fillet, onion, lard and spices, shape the kebab in the form of long sausages on a skewer. Fry on hot coals, with very frequent, almost constant turning, until a delicious golden brown crust.

Quality assessment and filing rules

Appearance: kebab on a skewer.

Color: typical of the raw material set; red chicken meat is grayish brown.

Consistency: soft, juicy.

Taste and smell: typical for kebab.

When serving lula-kebab, onion, greens, sumac or tomatoes fried on a spit are served as a side dish, 100 g per serving.

Serving temperature 65 0 С, implementation time 2 hours.

Technological map No. 3

Name of the dish: "Olympus cake"

Requirements for the quality of raw materials

According to GOST R 50763-95 GOST R 50763-95 "public catering culinary products sold to the population general technical conditions" culinary products must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical conditions and be developed according to technological instructions and charts, while observing sanitary rules for public catering establishments.

Table 9 - Calculation of raw materials

Product name		100 servings






baking powder




Cream 38%

Creamy cherry layer:
Pitted cherries



Cream 38%

Short description technological process

Beat eggs, sugar, salt, vanillin. Add sour cream, flour mixed with cocoa and baking powder. Pour the resulting dough into a mold. Bake at t 0 200-220 0 C; 17-20 minutes Remove the cooled cake and cut horizontally into two parts.

Creamy cherry layer: Cherries, water, sugar - cook for 5-10 minutes. Cool to t 0 25-30 0 and pour 200 g. cherry syrup. Moisten the chocolate cakes with the syrup. Soak gelatin in 50 g of cold water. In a water bath, bring gelatin until completely dissolved. Pour the gelatin into a saucepan with cherries. Wait until the cherry syrup thickens. Whip the cream until stiff, add the cognac and cherry syrup. Stir until smooth. Put the cherry cream on the bottom cake, cover with another cake and refrigerate for 6-8 hours.

Cream: Whisk the cream and sugar until stiff. Smear the cake with cream, cut into portions. Refrigerate until serving.

Quality assessment and rules of presentation: according to taste, color and smell, shape and appearance, structure and consistency, according to quality, it meets the requirements of OST 10-060.

The top crust is smooth, thin, light brown, the crumb is porous, elastic, yellow, moisture content 25%

The taste and aroma correspond to the given cake.

When serving, transfer the finished cakes to a platter and sprinkle with powdered sugar.

2.4.2 Drawing up a technical and technological map

Technical and technological maps are regulatory documents. They are developed for new and specialties and culinary products.

The technical and technological map consists of sections:

1. Product name and scope. Here the exact name of the dish (product) is indicated, which cannot be changed without approval, the list of enterprises (branches), subordinate enterprises entitled to the production and sale of this dish (product) is specified.

2. The list of raw materials used for the manufacture of dishes (products). All types of products necessary for the preparation of this dish (product) are listed.

3. Requirements for the quality of raw materials. A mark is put on the compliance of food raw materials, food products and semi-finished products used for the manufacture of this dish (product), the requirements of regulatory documents, as well as the presence of a certificate of conformity and quality assurance.

4. Norms for laying raw materials with gross and net weights, output of semi-finished and finished products. Here, the norms for laying products with gross and net weight for 1, 10 or more portions, the output of semi-finished products and finished products are indicated.

5. Description of the technological process of preparation. This section should contain a detailed description of the technological process for preparing a dish (product), including the modes of cold and heat treatment that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc. compliance with indicators and safety requirements established by current regulations, in particular SanPiN 2.3.2.560-96.

6. Requirements for registration, serving, sale and storage, providing for the design features and rules for serving a dish (product), requirements and procedure for the sale of culinary products, conditions, terms of sale and storage, and, if necessary, conditions of transportation. These requirements are formed in accordance with GOST R 50763-95, SanPiN 2.3.6.1079-01 and SanPiN 2.3.2.1324-03<19>.

7. Indicators of quality and safety. These are the organoleptic characteristics of the dish (product): taste, color, smell, consistency, basic physical, chemical and microbiological indicators that affect the safety of the dish (product), in accordance with GOST R 50763-95.

8. Indicators food composition and energy value. Each technical and technological map is assigned a serial number. The card is signed by a process engineer, a responsible developer, approved by the head of a catering company or his deputy. The term of validity of technical and technological maps is determined by the enterprise.

APPROVED

Director of the barbecue "Barbecue dvor"

___________________________________

TECHNICAL AND TECHNOLOGICAL CARD N1

1 area of use

1.1 This technical and technological map applies to Sandwich with fish, cheese and pineapple, produced by LLC "Shashlychny dvor" and sold in the barbecue house LLC "Shashlychny dvor".

2 List and requirements for raw materials

2.1 Food raw materials, food products and semi-finished products used for the preparation of the Sandwich must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.).

2.2 Name of raw materials

Table 10 - Name of raw materials and products

3. Recipe

3.1 Recipe for fish, cheese and pineapple sandwich

Table 11 - Calculation of raw materials

4. Technological process

4.1 Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

4.2 Cooking technology

The sandwich loaf is lightly toasted in a toaster, cut in two. The bottom of the roll is greased with mayonnaise, a leaf of Iceberg lettuce, a slice of cheese and a ring of canned pineapple are placed on top, then dried muksun fillet is placed. Cover with the top of the roll and pack in wrapping film.

5 Requirements for design, implementation and storage

5.1 The sandwich is sold in packaged form immediately after preparation.

5.2 The permissible shelf life of the Sandwich before sale is no more than 20 minutes. at a temperature of +20 ° С according to the company's corporate standards ...

5.3 The shelf life of the Sandwich according to SanPiN 2.3.2.1324-03 is 24 hours at a temperature from + 2 ° to + 6 ° C.

6 Quality and safety indicators

6.1 Organoleptic quality indicators:

6.2 Appearance - a roll for sandwiches with sesame seeds, cut into two parts, each on the inside is greased with mayonnaise, between the parts of the roll there are layers of dried muksun fillet, Iceberg lettuce leaf, a slice of cheese, a ring of canned pineapple.

6.3 Color - typical for recipe components.

6.4 Taste and smell - pleasant smell of fresh products, taste typical for recipe components, without foreign tastes and odors.

6.5 Microbiological indicators of the Sandwich must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.

7 Nutritional value

Sandwich with fish, cheese and pineapple on the way out - 200 g.

Table 12 - Nutritional value

Responsible for the registration of the TTK in the barbecue: Grabovy D.N.

Head production of barbecue __________________

Contents of the card In addition, the card contains information on the quality of raw materials used in the preparation process and basic safety requirements that must be observed during the technological process. The safety of the created dish is confirmed by the results of laboratory studies, which are also reflected in the technological chart. The technical and technological map is drawn up directly by the manufacturing enterprise for each dish included in the range of its products. For products manufactured by other companies, the card is not valid. The mandatory card details include the serial number of the document assigned to it at the time of registration. As a rule, this responsibility is assigned to the employee of the personnel department. The validity period of the technological map is determined by the manager or the person responsible for its subsequent storage.

How to draw up a technological map for a dish

Cooking technology - what is it? Cooking technology includes all concepts of products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storage of products, semi-finished products and finished products. There are also requirements for equipment, inventory in the kitchen with step-by-step instructions for all the actions of the cook. In general, work at catering establishments is precisely the technological cards for dishes.
Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and timely feed the customer with ordered food in the amount that is stated in the menu. Then to receive a certain cost for such a service, which will provide a profit to a restaurant or cafe, and a random person, satisfied with the combination of the quality of food and its price, becomes a regular customer.

How to correctly draw up a technological map of a dish sample

Attention

Cost estimates for the period. The report can be built depending on the calculation of the cost amount based on the value of account balances (the cost amount will be calculated based on the value of the standard price). Thus, with the help of the 1C: Public catering program for Ukraine, you can significantly simplify the task of calculating dishes. which allows you to keep track of the preparation and sale of dishes as accurately as possible. Try to make a calculation of the dish in the 1C: Public catering program for Ukraine! We offer you to familiarize yourself with the demo version of the program: demo version of 1C: Public catering for Ukraine Ask a question about the 1C: Public catering program for Ukraine: How to draw up a technological map for a dish: How to correctly draw up technological maps in a public catering Technological map for a certain dish is an official document, on on the basis of which its cost is calculated.

All dishes and culinary products that are products of public catering.

Net weight in TTK and should not coincide with the weight on the plate. For example: 1. You take 60 g of beets for borscht (with peel and tail) - this is gross. 2. Clean it - this is the net weight, i.e. how much of the ready-to-manufacture product remains after removing the inedible part. 3.
Then comes heat treatment, when the product loses weight (or increases weight - as with noodles, cereals, dried fruits, etc.). This is how much the beets will weigh after all the cooking (sautéing, boiling) and it costs so much in the last column of the Control Study Act. For this, it is done (to determine technological losses).
The technological map for a certain dish is an official document, on the basis of which its cost is calculated.

How to draw up technological cards?

Info

Content dry matter in 100 grams of an ingredient we find according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The content of dry matter in 100 grams of the ‘Fat net (Spice)’ ingredient = 94.3 grams. Net weight of the ingredient ‘Fat net (Spice)’ according to the recipe = 42 grams, therefore, the amount of dry ingredients in the ingredient = 42/100 * 94.3 = 39.61 grams.

2.2. The ingredient 'Fat mesh (Pryatina)' DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of dry ingredients in the ingredient = 39.61 * (100-0) / 100 = 39.61 gram. 2.3. The ‘Fat mesh (Spice)’ ingredient is CONSIDERED in the outlet of the dish (article 17 in volume 1), therefore the dry matter content IS TAKEN INTO ACCOUNT for the total dry matter in the dish. 2.4.

Technological map of the dish. how to calculate?

The collection of recipes (technological standards) must develop a document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological map, and how it should look. In this article we will try to give a detailed answer to this question.
So, the requirements for the design of the TTK and the information contained therein are detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features: Unlike the Technological Map, in the Technical and Technological, along with the calculation of calorie content, it is necessary to indicate the following indicators:

Organoleptic indicators

Below we give a methodology for developing the TTK, and describe in detail the calculation of all the necessary indicators.

How to draw up a technological map of a dish

Also meticulously and painstakingly include everything that occurs in the text here. Do not forget the names of the companies you do business with that are mentioned in the document. Perhaps you use the services of a hired vehicle, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to decode them. Remember abbreviations. They should also be included in this section. 5. General provisions and the main text of the technological map.
This is the longest section of the document. It includes a description of the organization of the process, technological features, routes. This can also include requirements for the quality of work and methods for assessing this quality. Describe all the materials and resources you need to organize the process.

How to correctly draw up technological maps in public catering

In fact, this dish contains 18.22% of vegetable fats, which is 1.5 times less than the optimal value. Dishes containing vegetable fats should be recommended in the daily diet. Technological map of the dish: features and rules of drawing up In restaurants, the question of the visitor about the components of an unfamiliar dish is perplexing or the answer is that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement.

To give an answer, you can look at the technological map. Why do they draw up a technological map? In the work of catering establishments focused on a different level of provision of such a service, a mandatory requirement is the presence of such a document as a technological map of a dish. The enterprise is not allowed to work without it.
Technological map of the dish how to calculate the center How to draw up technological maps in public catering | Rating: 6/10 (48) READ ON THE TOPIC Technological map of the dish. How to calculate? It's not a secret for anyone that all enterprises that do not work according to the Collection of recipes (technological standards) are obliged to develop a Technical and technological map document. However, not everyone understands how the TTK differs from the Technological map, and how it should look.

In this article we will try to give a detailed answer to this question. So, the requirements for the design of the TTK and the information contained therein are detailed in GOST R 53105-2008.

How to make a technological map of a dish sample

All dishes and culinary products that are public catering products are made in strict accordance with the technological chart, which indicates the recipe and technology for their preparation. Instruction 1 The basis for drawing up a technological map for a culinary, bakery or confectionery product is a collection of recipes, which gives the content and the necessary standards for laying products, the output of semi-finished products and ready-made meals, and the cooking technology. In the event that this dish is branded or new, and there is no official recipe for its preparation, then it is necessary to draw up a technical and technological map for it, the content of which is identical to the content of a conventional technological map.

We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features: Unlike the Technological Map, in the Technical and Technological, along with the calculation of calorie content, it is necessary to indicate the following indicators:

Organoleptic indicators
Physicochemical indicators (mass fraction)
Microbiological indicators for the corresponding food group

Below we give a methodology for developing the TTK, and describe in detail the calculation of all the necessary indicators. A similar technique is based on the Methodological Guidelines, and all documents are generated automatically, in the program for chefs and technologists Chef Expert. Consider, for example, the calculation of all indicators for the TTK for the dish Odessa sausages 1.

The technological map of the excursion (an example of the structure is given below) will include the following components: 1. Introduction (includes a general description of the technological map, enterprise). You can include the history of the creation of a tour agency here.

Describe how the divisions of the enterprise are interconnected, how the documentary structure is arranged. 2. Scope. In this section, it is already worthwhile to clearly and reasonably describe which procedures and operations are covered by the route flow chart, an example of which is being considered. 3. Normative documents. List here everything that may be relevant to your business, from statutes to internal regulations. Please note that this section is your kind of cheat sheet. It is to him that you can turn in case of any questions that are not described in this card. 4. Terms and definitions.

Technical and technological maps are regulatory documents. They are developed for new and branded dishes and culinary products manufactured and sold only in this enterprise (these cards are not valid for products supplied to other enterprises). Along with the technology for preparing products and the norms for laying products, they include requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators.

The technical and technological map consists of sections.

2. The list of raw materials used for the manufacture of dishes (products). All types of products necessary for the preparation of this dish (product) are listed.

8. Indicators of nutritional composition and energy value. The section contains data on the nutritional and energy value of a dish (product) (tables "Chemical composition of food products" approved by the USSR Ministry of Health), which are determined when organizing meals for certain categories of consumers (organizing dietary, therapeutic and prophylactic, children's and other nutrition).

In order to use the recipe for cooking a dish in the technological chart, it is necessary to perform calculations according to the following formulas:

Given:

x- the weight of the finished dish according to the proportions of the recipe of the technological chart

y- the weight of raw materials for the finished dish according to the proportions of the recipe of the technological chart

z-weight of one serving of the dish (according to your need)

a- Weight of one ingredient of raw materials for the production of a dish

Objective: It is necessary to prepare 100 servings of the dish according to the technological card.

1. Find out the total weight of raw materials for the preparation of a given number of servings

2. Find out the weight of each individual ingredient to prepare a given number of servings

For example, the specified number of servings is 100

1.100 / (X / Z) = number of repetitions of this recipe to make 100 servings

2.a * (x / z) * 100 / (x / z) = the weight of one ingredient to deliver 100 servings.

Examples of

Eggplant in a nut crust

Set of raw materials			Output of finished products
Set of raw materials	Gross	Net	Output of finished products
Eggplant		675/500
Mayonnaise
Walnuts
Garlic
Vegetable oil
Greenery

Cooking technology.

Chop the nuts, chop the garlic. Cut the eggplants into slices. Combine mayonnaise with nuts and garlic, mix thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.

Pomegranate salad

Set of raw materials	Food consumption per 100 servings		Output of finished products
Set of raw materials	Gross	Net	Output of finished products
Beef (brisket, crumbled, ... ..)
Boiled meat mass
Onion
Vegetable oil
Mass of sautéed onions
Mayonnaise
Apples
Boiled beets
Walnuts
Garnet

Output of one portion of semi-finished products ___________________

The output of one portion of the finished product in grams _____ 1000___

Cooking technology.

Boiled meat is cut into strips. Cut onions in half rings, sauté until cooked in vegetable oil. Apples with the seed nest removed, peeled, cut into strips. Boiled beets are peeled and grated. The pomegranates are peeled. Walnuts are fried and chopped. The prepared ingredients are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.

Elite salad

Set of raw materials	Food consumption per 100 servings		Output of finished products
Set of raw materials	Gross	Net	Output of finished products
Green beans
Pine nuts
Shrimps
Sweet pepper
Vegetable oil
Greenery

Or crab sticks

Output of one portion of semi-finished products ___________________

The output of one portion of the finished product in grams _____ 1000_

Cooking technology.

The beans are boiled and cut. Boil shrimps, peel sweet peppers, cut into strips. The prepared components are combined, filled with vegetable oil. Decorated with herbs and pine nuts.

Examples of a technological map are present in any production, be it an aircraft plant or a public catering facility. This standardized document is mandatory in the enterprise, however, the form and appearance differ from industry to industry.

What is this

Examples of a routing include required information for workers performing a specific operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, action plans, and so on.

What it should be

In whatever form the examples of the technological map are executed, it must answer the following questions:

1. What to do (what operations or procedures).

2. How to perform (specific steps are described in a specific order and sequence).

3. How often they should be done (regulated regularity, frequency).

4. How long should the execution take (how long can it take to carry out any stage of the operation and all of them combined; often the "fork" from and to is indicated).

5. What is expected at the exit (result, after the procedure).

6. Resources required for production (list of required tools, materials and other resources for each stage of the operation).

Main functions

Examples of a technological map are necessary not only for passing the commissions of Rospotrebnadzor. They also carry practical meaning in the enterprise itself. Such a document greatly facilitates the work of personnel and the verification of special instances.

This requirement is based on the understanding that specialists of completely different (including rather low) qualifications can be used in the same production. In order to ensure a sufficient level of competence of the employees involved in the departments, an example of drawing up a technological map of an enterprise is provided. Thus, their first function is teaching.

The second task is to regulate a certain order of actions where it is possible to use different options for work. Often the most rational methods are chosen by development specialists.

The third task is to ensure the fastest possible involvement in the new process and professional development of already working professionals. And a planned, well-written instruction will help them with this.

It follows that the flow chart should be drawn up in such a way that the least qualified employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in their work.

Where is applied

It should be noted that this document is often developed for each individual facility of the enterprise.

Today, an example of filling out technological maps has been developed for almost all types of production. Any instructions and recipes can be developed using one sample.

Developed by

This document is drawn up by specialized departments of the organization and is approved by the management of the enterprise.

In small companies, the document can be written by any technically competent person.

They are drawn up not only by specific firms and factories for their own needs, but also by consulting companies and specialized institutes to order.

How is it developed

Often, the technological map is drawn up separately for each division of the enterprise. In one document, it is allowed to take into account different schemes of operations if the execution technique is similar.

Technological maps are recommended to be developed and executed in the form of tablets, graphs, clearly structured text. Any visual aids may be used to ensure that operations and procedures are understood and performed correctly.

Features of compilation

Each technological map is individual. It should take into account not only the specifics of the industry, but also the requirements of the market, the region in which the company operates, the qualifications of employees and functional ties within the company. This is where the difficulty of using ready-made examples lies.

However, given that this is a standardized document, it should be drafted using a structure that is familiar to your area of activity.

Compilation examples

To begin with, the technological map of the excursion will be considered. This example is taken as one of the fairly common and at the same time relatively understandable in preparation.

The technological map of the excursion (an example of the structure is given below) will include the following components:

1. Introduction (includes general maps, businesses). You can include the history of the creation of a tour agency here. Describe how the divisions of the enterprise are interconnected, how the documentary structure is arranged.

2. Scope. In this section, it is already worthwhile to clearly and reasonably describe which procedures and operations are covered by the route flow chart, an example of which is being considered.

3. Normative documents. List here everything that may be relevant to your business, from statutes to internal regulations. Please note that this section is your kind of cheat sheet. It is to him that you can turn in case of any questions that are not described in this card.

4. Terms and definitions. Also meticulously and painstakingly include everything that occurs in the text here. Do not forget the names of the companies you do business with that are mentioned in the document. Perhaps you use the services of a hired vehicle, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to decode them. Remember abbreviations. They should also be included in this section.

5. General provisions and the main text of the technological map. This is the longest section of the document. It includes a description of the organization of the process, technological features, routes. This can also include requirements for the quality of work and methods for assessing this quality. Describe all the materials and resources you need to organize the process. These include not only finances, but also the personnel involved (human resources), office equipment, rented or own real estate, transport, if it is required for excursion activities. The technological route map, an example of which we are considering, is described as much as possible here. Duration calculation is one of the required columns.

6. Description of safety requirements can be separated into a separate section, or it can be included in the previous one, at the discretion of the developer and the management.

7. Costing also placed in a separate section at the request of the compilers. At the same time, it is often included in section 5. Neither option will be considered an error. When calculating costs, do not hesitate to resort to the help of professionals and accountants.

8. The order of development and approval. If your company has created a lot of technological maps, then it may be advisable to put it in a separate document.

In the documentation, you can also often find the definition of "route-technological map". An example of it will not differ much from the one discussed above, since this is one of the terms describing the sequential course of the entire technological process.

A similar drafting principle can be used when an example of construction work, agricultural operations and other projects is needed. You will never cook the right dish if you do not follow a clear recipe (proportions, consistency, products).

Routine examples are indeed present in any production facility, be it a bakery or a local cafeteria. This standard document is mandatory in institutions, but its form and appearance differ depending on the industry.

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