A well–maintained canteen at the enterprise is an important part of the life of the team. The dining room allows you to simultaneously feed the entire staff of the plant with hot meals, relax, replenish the energy spent and get back to work with enthusiasm and new strength.

The dining room is designed for 250 seats. There are production workshops - meat, flour, hot and cold, storage rooms and a washing room. The dining room is equipped with all necessary equipment. There is an equipped vegetable storage for winter supplies until the new harvest.

The menu consists of 2 first courses, 3 second courses, 2 types of salad, 2 types of flour products, 2 types of side dishes, milk porridge, dried fruit compote and jelly. Cooking is done according to the recipe and the technological process of cooking.

Taking into account the wishes of the staff, new dishes are being developed. Employees of the canteen produce canning and freezing of products for the winter period. Stocks of raw materials (basic necessities) are stored in warehouses for 3 months.

When calculating the cost of meals, the costs of purchasing food and part of utilities are taken into account. On average, the cost of a set lunch for one person is 580 tenge.

To automate the accounting of food, the software product "1C: Enterprise - Catering for Kazakhstan." Thanks to the implementation of this program, there is no long queue on the distribution line. Each employee comes to the checkout with an electronic access card. The cashier punches the dishes, the employee sees the prices, the number of dishes and the amount. The amount of deductions is unloaded once a month to the accounting and tax accounting department for deduction from employees' salaries.

The menu of the dining room always includes fresh pastries and hot home-cooked dishes. The emphasis here is not on the originality of serving dishes, the speed of their preparation, variety and quality are important.