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 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.

Extended data:

Quality management skills:

1, catering service is the sum of a series of behaviors of catering staff to provide catering products for dining guests.

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

3, the basis of quality control and supervision of catering services, must meet the following three basic conditions, so as to carry out effective catering management.

First of all, we must establish standard procedures for catering services. When formulating service regulations, we must first determine the link procedures of the service, and then determine the unified actions, languages, time and equipment of each link, including ways and means to solve unexpected situations and temporary requirements.

4. The manager's task is to implement and control the regulations, especially to grasp the weak links between various sets of regulations, unify various services with service regulations, and standardize service quality, service posts, and service work in a routine and serialized manner. Secondly, we should pay special attention to the training of employees.

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