What does catering include?

Question 1: What does the catering industry specifically include? The classification of the domestic catering industry is mainly formed to facilitate restaurant evaluation and supervision. It can be roughly divided into five categories: tourist hotels, restaurants, buffets and lunch boxes, cold drinks industry and vendors. The important contents and characteristics of their catering are now described. as follows.

1. Tourist hotels

The catering functions of tourist hotels are consistent with those of the restaurants mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. In addition to providing accommodation needs for foreign visitors, international tourist hotels also attract a large number of customers with their elegant style, exquisite tableware, world-class food concepts and perfect services. Local customers; coupled with the hotel's large venue, complete equipment, and high professional staff, it can also serve other functions such as gourmet banquets, weddings and funerals, exhibition meetings, etc., giving full play to the marginal utility of catering and guiding the prevalence of catering trends. .

2. Restaurant

A restaurant refers to a formal place for diners to dine out. General restaurants can be divided into Chinese restaurants and Western restaurants according to different product tastes. Their characteristics are as follows:

1. Chinese restaurant

China has a vast territory, many ethnic groups, and unique folk customs. Differences, often based on factors such as geography, climate, customs, folk customs, and economy, have shaped diverse cultural characters and formed unique eating habits and wonderful cooking methods. There are the so-called "sweet in the south, salty in the north, spicy in the east, and spicy in the west". "Sour" - varies with the region, each region has formed its own unique cuisine, and there are both snacks and major dishes, such as Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Cantonese cuisine, Anhui cuisine, Jiangsu cuisine, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeastern flavor, etc., to name a few.

2. Western restaurants The definition of Western restaurants refers to restaurants with Westernized decoration, supplying European and American catering and mainly Western-style services. In order to facilitate the large number of consumers who are not familiar with Western food, most Western restaurants provide set meals, such as meal A and meal B. The order is roughly soup, salad, main dish, dessert and final drink. In order to attract more customers, some Western restaurants even provide Chinese menus such as pork ribs rice and chicken drumstick rice for customers to choose from. Therefore, eating Western food nowadays is not just for wealthy people, and there is no special dining etiquette. It is more of a leisure and entertainment thing than a formal meal. At present, in addition to large hotels and high-end steakhouses that still maintain the flavor of traditional Western food, you can get a different kind of fun when you go to ordinary Western restaurants.

3. Buffet and Fast Food Industry

1. Buffet

The purpose of the buffet is to quickly supply nutritious and diverse dishes at low prices. For people working and going to school. At present, in addition to being widely used in schools, institutions and other groups, buffet style is also generally accepted by general commercial restaurants. Buffets have become a popular way of dining around the world.

Types and special features of self-service restaurants. The food in the special cafeteria is prepared in advance and is available to guests at any time for the food they need (except drinks), and the bill is paid according to what is taken. It can provide the most food in the shortest time. Just like a buffet, guests can eat as they please (but the barbecue is cut by the waiter). The prototype of the all-you-can-eat restaurant originated from the YWCA (Young Women's Christian Association) in Kansas City, Missouri, in 1891. meeting). In 1893, John R. Thompbom purchased a restaurant in Chicago and successfully introduced this service concept. Customers could choose their favorite food at the dining table, becoming the first buffet-style restaurant and also the first A restaurant that uses electric conveyor belts and central distribution to control food supply and demand. By 1926, he had 126 restaurants in the Midwest and South. The key to its success is to reduce labor costs to 15% of sales, which is much lower than the labor costs (20-30%) of other catering industries. Buffets can be divided into two forms. One is that the guests go to the dining table to pick up the dishes, and then pay the bill according to the sample number, which is called cafetering in English; the other is that the guests pick up the dishes by themselves, but pay once for all you can eat, which is called buffet in English.

Both methods are self-service or semi-self-service. In today's society with expensive labor costs, this service method is indeed an inevitable catering trend. In the past, buffet restaurant dining tables were designed in a straight line, with customers entering from the same direction. After getting their food, they waited patiently for checkout. Now there are improved free-flow and zigzag dining table designs, which allow customers to cut in from the desired food point, which is extremely flexible, can reduce the effort of queuing and waste of time, improve customer satisfaction, and increase the utilization rate of the restaurant. The "all-you-can-eat" buffets introduced in the 1970s had a profound impact on the way the catering industry operates. Consumers don’t...gt;gt;

Question 2: What specific aspects does catering management refer to? The company you are talking about is a chain company with branches in Ningbo, Hangzhou, Jinhua, Taizhou, Jiaxing and other places. As for catering management, they have their own professional management team, which has rich experience in canteen management. In terms of management experience, based on what they contracted, taking a certain canteen dispute as an example, their managers solved it effortlessly and managed the kitchen in an orderly manner.

The specific work content of catering management is as follows:

1. Diagnose business conditions;

2. Develop solutions;

3. Training on professional knowledge of catering management;

4. Consultation on catering content, dishes, etc.;

5. Introduction of new dishes: Chinese and Western fast food; brine food processing;

6. Basic contents of catering operation and management;

7. Catering project planning and investment;

8. Food processing technology consultation and transfer;

9. Catering talent consulting and training;

10. Integrated management of catering resources;

11. Catering cultural exchange and catering product exhibition;

Question 3: Content of catering services Which ones are there? 20 minutes 1. Welcome service

2. Ordering service

3. Tea and hotel water service 4. Between-dinner service

5. Food delivery service

6. Personal ***

7. Drop-off service

8. Parking service

9. Baby service

10. Wine storage service

Question 4: What aspects does the catering system include? It mainly includes financial management, warehouse management, order and cashier management, kitchen application menu management, membership management, etc.

Question 5: What are the job contents of catering waiters? You can check on the website Serving guests, serving dishes, serving guests, closing the table (that is, clearing the table) as usual after the meal is completed

Question 6: What are the components of catering service? Catering service has many components, starting from the moment the guest enters the store, or even starting from parking. The quality and quantity of catering products, honest management, and personalized service before, during and after the meal are all important! The basic catering service skills include six major skills: tray setting, table setting, pouring wine, serving dishes, dividing dishes, and folding flowers.

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Question 7: What is the content of restaurant service quality? It is the specific expression of the thought of serving guests wholeheartedly in language, expression, behavior, etc. Service attitude is the basis for reflecting service quality. High-quality service starts from an excellent service attitude. An excellent service attitude is mainly reflected in the following points: ① proactive and enthusiastic; ② conscientious and responsible; ③ patient and considerate; ④ civilized and polite. (2) Complete service equipment Service equipment refers to the equipment and facilities used by the restaurant to receive services. It directly reflects the material and technical level of restaurant service quality. Generally includes housing construction, machinery and equipment, transportation, heating and cooling air conditioning, electrical equipment, sanitary equipment, communication equipment, various types of furniture and interior decoration, etc.

For the service equipment of the restaurant, it is necessary to strengthen management and carefully maintain it so that it is always in good and normal condition to ensure customer service needs anytime and anywhere. (3) Complete service items. A restaurant is usually a comprehensive service industry that provides guests with food, rest, and entertainment. This determines that its service items cannot be single, but should be diversified. The number of services provided is a reflection of the hotel's grade, scale, and operating capabilities. The service items of modern restaurants can be roughly divided into two categories: one type has clear and specific regulations in the service process, and the service items established around the main business are called basic service items, such as dining; all items proposed by guests But not every guest needs services, which are called additional services. In a certain way, personalized additional services can attract guests more than basic services and leave an unforgettable impression on customers. (4) Flexible service method Service method refers to the form and method used by the restaurant to serve guests enthusiastically and thoughtfully. The core is how to provide guests with various conveniences.

Question 8: What items are included in the catering industry? Fast food, dinner, special meals, cold drinks are not included.

Question 9: What are the contents of catering architectural design? Staple food production room: finger rice, A processing place for semi-finished products such as noodles, beans and cereals.

9． Staple food hot processing room: refers to the processing place where semi-finished staple food products are steamed, boiled, baked, braised, fried, fried, etc.

10. Non-staple food rough processing room: including washing, peeling, deboning and cutting of meat; scaling, trimming, belly breaking and washing of fish and shrimps; plucking, disemboweling and washing of poultry; hair and hair of seafood treasures Soaking, selecting and washing; processing place for selecting and washing vegetables.

11. Non-staple food fine processing room: a processing place where the roughly processed non-staple food is washed, cut, weighed and assembled into semi-finished dishes according to the requirements of the dishes.

12. Cooking hot processing room: refers to the hot processing place where finely processed semi-finished dishes are added with seasonings for frying, stir-frying, cooking, deep-frying, steaming, stewing, boiling, etc.

13. Cold meat processing room: including cold meat production and blending, also known as pickle room, braised food room, etc. This specification is collectively referred to as the cold meat processing room. The cold meat making place refers to the processing place where coarsely and finely processed non-staple food is boiled, braised, smoked, simmered, fried, pan-fried, etc. to make cooked food; the cold meat and meat blending place refers to the processing place where raw, cold and cooked food are cut into pieces according to different requirements. The processing area where cold dishes are weighed and blended.

14. Special processing rooms of flavor restaurants: such as oven rooms (including roast duck, goose, etc.) or other processing rooms, etc., shall be set up as needed, and their thermal processing rooms shall be handled in accordance with the requirements of this specification.

15. Meal preparation room: a place for sorting, distributing and temporarily placing main and non-staple food products.

16. Delivery office: The delivery office for main and non-staple food products, snacks, hot and cold drinks, etc. to restaurants or catering halls.

17. Canteen: refers to the place where cigarettes, sugar, wine and scattered food are sold.

18. Laboratory: mainly refers to the inspection office that processes food by itself.

19. Warehouse: including staple food warehouse, cold storage, dried vegetables warehouse, seasoning warehouse, vegetable warehouse, beverage warehouse, miscellaneous goods warehouse, health pool, etc.

The kitchen is the production department of a catering enterprise, and its operation is directly related to the quality of dishes and catering costs.

Question 10: What are the core contents of catering marketing planning? Hello, Wisdom 365, I will answer for you:

Generally speaking, the core content of catering marketing planning mainly includes the following points:

1. The reason for marketing: Marketing must be It is done to solve problems, and the core of it is to solve the purpose of increasing turnover, as well as increasing visibility and improving user experience. You need to consider the needs of your restaurant before designing activities. For example, whether your store's business is still good or not. Yes, but the table average is low. We can create a theme to guide customers to increase the table average, such as full rebates or free gifts! But be careful not to do full discounts, which will sacrifice all your profits!

2. Marketing goals: Depending on the activities and needs you design, the goals will definitely be different. For example, our goal is to increase sales, including weekday growth percentage, weekend growth percentage, full week growth percentage, full month growth percentage, etc. Secondly, It is also necessary to set the percentage increase in sales compared with the original turnover during the non-activity period after the activity is over! It is also necessary to set cost targets during the activity, personnel cost targets, etc.

3. Marketing activity design: This includes the entire activity plan, promotional materials, promotional channels, store execution standards, store promotions or promotions, daily tasks and other aspects. The more complete it needs to be The better, consider all aspects and don’t be too casual.

4. Implementation of the marketing plan: Each job should be specific to the person, and there should be relevant responsible persons and inspectors for each job. An activity is like a project, and a project leader must be established. Timetable, and then check and adjust the progress schedule daily according to the backward time, to what extent it should be implemented, etc.

5. Execution of the marketing plan: Execution is the core key to whether marketing is effective. For example, when promoting, whether it is implemented in accordance with the regulations. We said we would send out flyers today, and then the employees told you that I had sent them. , is this called execution? No, it should be at what time today we will distribute leaflets to whom at what place, what words and introduction should be used when distributing, what are the start time and end time, and everyone's How much should be distributed, what should be the route of the inspectors, etc., and each execution plan should be implemented and detailed, so that everyone knows what they are doing. Otherwise, when you ask, they will say that you have no requirements. There is nothing to say!

6. Supervision of the marketing plan: Supervision of the plan includes supervision of the plan, supervision of execution, and supervision of results. We cannot wait until the activity is over before we review it. Whether we have done it or not, we need to establish a supervision mechanism from the time of activity design to supervise the plan, progress, implementation, etc., and report the supervision results to standards so that the upper management can discover and solve problems in a timely manner, as required. Without supervision, the request is in vain!

7. Adjustment of the marketing plan: The adjustment of the plan includes during and after the activity. During the activity, the activity will be adjusted at any time based on the actual results, including stocking of each store. Materials, whether the plan is reasonable, publicity content, publicity focus, publicity channels, etc. all need to be adjusted and optimized according to the actual activity, otherwise problems will easily occur!