What are the characteristics of the catering industry?

(1) Disposable

The catering service 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 not be completed. It will terminate naturally.

(2) Intangibility

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

(3) Differences

On the one hand, the difference in catering services means that catering services are completed by staff in the catering department through manual labor, and each staff member due to age , gender, personality, quality and education level, etc., the catering services they provide to guests are also different. On the other hand, the same waiter may provide different services on different occasions, at different times, or to different guests. There will also be certain differences in attitudes and service methods.

(4) 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.