What is catering service?

Catering service is the sum of a series of behaviors of catering department staff in providing catering products to dining guests.

High-quality catering services are based on first-class catering management, and catering service quality management is an important part of the catering management system. It is an important part of hotel catering management, and its control and The purpose of supervision is to provide guests with high-quality and satisfactory services and create good social and economic benefits for the hotel.

Catering services must establish standard procedures for catering services. When formulating service procedures, first determine the service link procedures, and then determine the unified actions, language, time, and tools for each link, including methods and methods for resolving unexpected events and temporary requirements. The task of managers is to implement and control procedures. In particular, they must grasp the weak links between various sets of procedures and use service procedures to unify various service work, so as to achieve standardization of service quality, standardization of service positions and proceduralization of service work. Serialization.

Characteristics of catering services

Disposable: catering services can only be used once and enjoyed on the spot. This means that the service can only be carried out when the guest enters the restaurant. When the guest leaves the restaurant, The service will be terminated naturally.

Intangibility: The catering industry has intangibility in service utility. It is different from tangible products such as fruits and vegetables. The quality can be judged from the color, size, shape, etc. The quality of catering services can only be evaluated through the personal experience of dining guests after purchasing, consuming, and enjoying the service.

Difference: On the one hand, the difference in catering services means that catering services are completed by manual labor by catering department staff, and each staff member has different requirements due to age, gender, personality, quality and education level. Due to differences in other aspects, the catering services they provide to guests are also different. On the other hand, the same waiter's service attitude and service methods will also be different on different occasions, at different times, or when facing different guests. difference.

Directness: After general industrial and agricultural products are produced, they mostly have to go through multiple circulation links before they can reach consumers. If the product fails the quality inspection before leaving the factory, it can be reworked. In the store, you can ignore the products you think you are not satisfied with, but this is different for catering products. Its production, sales, and consumption are almost simultaneous, so producers and consumers serve and consume face to face.