What are the tees in the canteen?

The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows:

(1) restaurants (including restaurants, restaurants, hotels, restaurants, etc. ) refers to the unit that mainly deals in food (including Chinese food, western food, Japanese food, Korean food, etc.). ), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of over 3000m2 (excluding 3000m2) or a dining seat of over 1000 (excluding 1000).

2. Large restaurant: refers to a restaurant with a business area of 500-3000m2 (excluding 500m2 and including 300m2) or a seating capacity of 250- 1000 (excluding 250 and including 1000).

3. Medium-sized restaurant: refers to a restaurant with a business area of 150 ~ 500 m2 (excluding 150 m2, including 500m2) or 75 ~ 250 dining seats (excluding 75, including 250).

4. Small restaurant: refers to a restaurant with a business area of less than150m2 (including150m2) or a seating capacity of less than 75 (including 75).

If the area and quantity of dining seats belong to two categories, the category of restaurant shall be the larger one.

(2) Fast food restaurant: refers to the unit that takes centralized processing and distribution as the main processing and supply form, distributes meals on the spot and provides dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or beverages.

Dessert station: refers to the affiliated storefront opened by the catering service provider in or near the business premises of its main restaurant, with a fixed business premises, which directly sells or sells the food mainly consisting of ice cream, drinks and desserts distributed by the main restaurant after simple processing.

(5) Canteen: refers to the units located in institutions, schools (including kindergartens), enterprises and institutions, construction sites and other places (places) for internal employees, students and other units to eat.

(6) Collective dining distribution unit: refers to a provider who centrally processes and distributes food according to the ordering requirements of the collective service objects, but does not provide dining places.

(7) Central kitchen: refers to the provider established by catering chain enterprises, which has independent places and facilities, centrally completes the processing and production of finished or semi-finished foods, and directly delivers them to catering service units.