What are the contents of catering services?

Service quality and service level are not only related to the benefits and reputation of the hotel, but also related to its survival and development. In the process of changing from institutionalization, proceduralization and standardization to individualization and diversification, the service goal we pursue is "harmonious service".

The so-called harmonious service is to express and embody the service style with the waiter's emotion, skill, efficiency, knowledge and good cultivation, which is the concentrated expression of harmonious relationship with customers. Specific manifestations are: the unity of norms and personality, the unity of speed and safety, the unity of enthusiasm and etiquette, the unity of kindness and elegance, and the unity of responsibility and flexibility.

Catering service characteristics

1, one-time

The catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.

2. Invisible

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level. On the other hand, the same waiter will have different service attitudes and methods on different occasions, at different times or in the face of different guests.

Step 4 be direct

After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the products fail the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers are face-to-face service and face-to-face consumption.