What are the catering service industry including

What are the catering service industry including

5 thoughts on “What are the catering service industry including”

  1. The catering service industry includes: restaurants, fast food restaurants, snack shops, beverage shops, canteens, canteens including school cafeteria, construction site cafeteria and other business entities.
    If service industry development:
    In economic form, several stages of human society development:
    (1) Former industrial society: human and nature struggle;
    (2) Industry Society: Manufacturing material products;
    (3) Post -industrial society: service industry.
    The dining service classification method is as follows:
    (1) Restaurant (including restaurants, restaurants, hotels, rice Zhuang, etc.): It refers to meals (including Chinese food, western meals, Japanese meals, Korean food, etc.) as the main operation. Project units, including hot pot restaurants, barbecue restaurants, etc.
    1. Extra -scale restaurants: Refers to restaurants with an area of ​​more than 3,000 square meters (excluding 3,000 square meters) or more than 1,000 seats (excluding 1000 seats).
    2, large restaurants: refers to the use area of ​​500 to 3,000 square meters (excluding 500 square meters, including 3,000 square meters), or the number of dining seats is 250 to 1,000 seats (excluding 250 seats, including 1,000) Restaurant.
    3, medium -sized restaurant: refers to the use area of ​​operating places in 150 to 500 square meters (excluding 150 square meters, including 500 square meters), or the number of dining seats is 75 to 250 seats (excluding 75 seats, including 250 seats) Restaurant.
    The above content reference: Baidu Encyclopedia-Catering Service

  2. (1) Restaurant (including restaurants, restaurants, hotels, rice villages, etc.): It refers to a unit (including Chinese food, western meals, Japanese meals, Korean food, etc.) as the main operating projects, including hot pot restaurants, barbecue restaurants, etc.
    1. Extra -scale restaurants: Refers to restaurants with an area of ​​more than 3,000 square meters (excluding 3,000 square meters) or more than 1,000 seats (excluding 1000 seats).
    2, large restaurants: refers to the use area of ​​500 to 3,000 square meters (excluding 500 square meters, including 3,000 square meters), or the number of dining seats is 250 to 1,000 seats (excluding 250 seats, including 1,000) Restaurant.
    3, medium -sized restaurant: refers to the use area of ​​operating places in 150 to 500 square meters (excluding 150 square meters, including 500 square meters), or the number of dining seats is 75 to 250 seats (excluding 75 seats, including 250 seats) Restaurant.
    4, small restaurants: refers to restaurants with an area of ​​less than 150 square meters (including 150 square meters) below 150 square meters (including 150 square meters), or the number of dining seats below 75 (including 75).
    If the area and the number of dining seats are two categories, the restaurant category is based on the larger scale.
    (2) Fast food restaurant: It refers to units with centralized processing and distribution, serving on the spot and providing dining services as the main process of supply.
    (3) Snack bar: refers to the unit with snacks and snacks as the main business project.
    (4) Drink shop: It refers to a unit that provides alcohol, coffee, tea or beverages.
    S dessert station: Refers to the catering service provider opened in or near its main restaurant operating place, with fixed operating places, directly sold or sells it after simply processing Affiliated store of food.
    (5) Canteen: It refers to units set up in organs, schools (including childcare institutions), enterprise institutions, construction sites, etc. for internal employees and students to dine.
    (6) Collective meal distribution unit: Refers to the providers of centralized processing and distribution of food but not providing dining rooms according to the requirements of collective service objects.
    (7) Central Kitchen: Refers to the provider of food or semi -finished products, which has independent places and facilities and equipment established by catering chain companies, and directly distribute it to the provider of catering service units.

  3. Pay content for time limit to check for freenAnswer the catering industry includes: 1. Travel restaurants can provide accommodation facilities with catering and related services to tourists at night. Clubs, buildings, centers, etc. 2. The restaurant and restaurant refers to the facilities or public catering houses that provide food, beverages and other catering houses in a certain place. 3. Buffet buffet, also known as meals, sometimes also known as cold meals. It is currently an informal Western banquet that is currently connected to the world. It is particularly common in large business activities. Its specific practice is that they do not prepare meals, and they will choose food and drinks at will when dining at will, and then stand or sit, freely with others or eat alone. 4. A Quick Lunch (or Meal); a Snack; FOST FOOD) kuài cān refers to the popular catering that is quickly supplied by commercial enterprises, rationally consumed, and rational prices to meet people’s daily needs. 5. Stall vendors and vendors refer to hawkers who set up stalls to buy and sell. Flows on the flow vendor of the ground stall. There is no fixed -operated store, and free flow is called sellers. In real social life, there are unlicensed vendors who are in guerrilla warfare with urban managers (urban management). In simple terms, this industry is about eating and drinking, that is, the catering industry.

  4. What are the catering industry? The main content of the catering industry is that the organization (such as restaurants, hotels, food processing plants) or individuals engaged in the industry can meet the diners’ dietary needs through processing of food to obtain corresponding service revenue. Due to different regions and different cultures, different people’s dietary habits and tastes are different, so catering around the world shows diverse characteristics.

    The catering industry is the earliest open industry in my country. The continuous influx of internationally renowned catering companies has a profound impact on the business philosophy, service quality standards, cultural atmosphere, food structure, and quality requirements of employees in my country’s catering industry. It is foreseeable that the competition situation in my country’s catering industry in the future will still be maintained.
    The domestic catering industry is not as many as the main customer group of Chinese food in overseas, and Chinese food is also one of the pillar industries of the Chinese economy today. However, because there are many types of Chinese food and different cooking processes, and seasonal changes have different requirements for diet, Chinese food cannot be standardized and factorized like McDonald’s and KFC, so its “going global” road seems difficult.
    In more than 30 years of development and market competition, the development of my country’s catering industry has entered a new stage of the diversification of investment entities, diversified business formats, operating model chain, and industrial development of the industry. The industry’s development momentum is strong. As of August 2011, my country’s catering industry achieved sales revenue of 1292.3 billion yuan, an increase of 16.3%year -on -year.
    Mades, as an important part of the service industry, are widely valued for its large market, fast growth, extensive influence, and strong employment capabilities. It is also an important carrier for developed countries to export capital, brands and culture. The intervention of financial capital and industrial capital of various ways has promoted this trend.
    Different from different regions and different cultures, different people’s dietary habits and tastes are different, so catering companies around the world show a variety of characteristics, which can be divided into the following categories: r r
    1. Multi -functional catering
    . Flavor catering
    3. Zero (loose meals) Catering
    4. Chinese catering
    5, Western restaurant
    6, buffet restaurant
    7. Fast restaurant
    8. Cafe
    Features
    Disposal
    Catering services can only be used once, enjoy on the spot, which means that only when guests enter the restaurant The service can be carried out. When the guest leaves the store, the service will end naturally.

  5. What are the catering industry? The main content of the catering industry is that the organization (such as restaurants, hotels, food processing plants) or individuals engaged in the industry can meet the diners’ dietary needs through processing of food to obtain corresponding service revenue. Due to different regions and different cultures, different people’s dietary habits and tastes are different, so catering around the world shows diverse characteristics.

    The characteristics
    Onate
    The catering service can only be used once and enjoy on the spot. This means that only when guests enter the restaurant can the service be performed. When the guest leaves the store, the service is also the service. Naturally end.
    r
    This in the service utilization of the catering industry. It is different from tangible products such as fruits and vegetables. The quality, size, shape, etc. can be judged by the quality, size, and shape. Catering services can only evaluate their good or bad through the personal feelings obtained by dining people to purchase, consume, and enjoy the service.
    In differential
    The differences between catering services refer to the catering service by the staff of the catering department through manual labor, and each staff member due to age, gender, personality, quality, and cultural level Different from the other aspects, the catering services they provide for guests are different. On the other hand, the same waiter will have a certain service attitude and service method in different occasions, different times, or facing different guests at different times, or in the face of different guests. difference.
    Cripperity
    A general industrial and agricultural products are produced, and most of them must go through multiple circulation links to achieve consumers. If the quality inspection of the product is not qualified before the factory, it can be returned. In the store, the products you think are not satisfied with you can not ask, while the catering products are different. Its production and sales, consumption is almost synchronized, so the producer and consumers are serving in person and consumption in person.

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