What is catering service?

Question 1: What is the concept of catering service? Catering service refers to the service activities of providing food and consumption places and facilities to consumers through instant processing, commercial sales and service labor.

Question 2: What is a catering waiter?

Question 3: What is the meaning of catering service? Simply put, catering service is a means to increase and maintain frequent customers.

For example, consumers want to enjoy services equivalent to value when they consume 1 yuan.

1 yuan only thinks that it will be dissatisfied with the service provided by 9 yuan, and naturally it will not patronize again.

On the contrary, 1 yuan, a consumer, thinks that he will be happy and likely to become a loyal customer after enjoying the service from 11 yuan.

I think the beginning of catering service is to remember customers. Everyone wants to be remembered by others, right?

then there is the staff.

as a boss, the staff is your first service object.

to sum up, one is the service to customers, and the other is the service to staff.

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question 4: what are the standards and requirements of catering services? The five requirements of catering service are: 1. Smile 2. Sincerity 3. Quality 4. Cleanliness 5. Facilities maintenance < P > C.H.A.M.P.SC. Beautiful and clean environment H. Sincere and friendly service < P > A. Accurate food supply M. Excellent maintenance equipment < P > P. High-quality and stable products S. Fast and fast service.

If you want to do a good job in catering services, you need to pay attention to the following points

First, a good sanitary environment is very important.

second: the quality of waiters should be high, and they should have spirit, so that people can feel that it is worthwhile to spend money with you.

third: the taste of food is also very important, so people should have a aftertaste after eating it.

fourth: make people feel at home when they eat here.

question 6: what is the meaning of providing timely service for guests in catering service? It means that when guests need anything, they can find it immediately and provide help.

question 7: what is catering? There are two main concepts of catering: one is catering, such as operating catering and providing catering. Second, it refers to the industry or institution that provides catering to meet the dietary needs of diners, so as to obtain corresponding service income. Due to the different eating habits and tastes of different people in different regions and cultures, restaurants around the world show diversified characteristics.

question 8: what does the catering service system mean? 1. establish rules and regulations.

2. Establish a management organization.

3, in strict accordance with the quantitative classification management requirements.

4. Create a credit file.

question 9: what is the synchronization of catering services? Synchronization, in fact, has been literally explained, catering and service, catering should be clean, hygienic and novel, so that customers can have an appetite to eat at your home, rather than let customers eat when they are hungry! Service, needless to say, sometimes, service is more important than taste!

question 1: classification of catering services. the catering service license shall be classified and managed according to the format and scale of catering service operators. The classification methods are as follows: (1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to units that mainly engage 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 more than 3, o (excluding 3, o) or a dining seat of more than 1, (excluding 1,). 2. Large-scale restaurant: refers to a restaurant with a business area of 5-3O (excluding 5O and including 3 o) or a dining seat of 25-1 (excluding 25 seats and including 1 seats). 3. Medium-sized restaurant: refers to a restaurant with a business area of 15 ~ 5O (excluding 15O, including 5 o) or 75 ~ 25 seats (excluding 75 seats, including 25 seats). 4. Small restaurant: refers to a restaurant whose business area is less than 15O (including 15O) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one. (2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing 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 drinks. Dessert station: refers to the affiliated storefront opened by the catering service provider in or near the business premises of its main catering store, which has a fixed business premises and directly sells or sells the food mainly consisting of ice cream, drinks and desserts distributed by the main catering store after simple processing. (5) Canteen: refers to the units located in institutions, schools (including child care institutions), enterprises and institutions, construction sites and other places (places) for internal staff, students and other units to eat. (6) Collective dining distribution unit: refers to the provider who processes and distributes food in a centralized way 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, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.