What are the basic characteristics of the catering industry

Catering services can only be used once, on the spot to enjoy, that is to say, only when the guest enters the restaurant after the service can be carried out, when the guest leaves the store, the service is also the natural termination.

(2) intangible

The catering industry in the service utility intangible, it is different from fruits, vegetables and other tangible products, the public from the color, size, shape and so on can be identified as good or bad quality. Catering services can only be purchased through the dining guests, consumption, enjoy the service after the first-hand feeling to evaluate its good or bad.

(C) difference

The difference of catering service on the one hand means that the catering service is completed by the catering department staff through manual labor, and each staff member due to age, gender, personality, quality and cultural level and other aspects of the different, they provide catering services for the guests are not the same, on the other hand, the same waiter on different occasions, different times, or face different guests, the quality of the service is different. On the other hand, the same waiter on different occasions, at different times, or in the face of different guests, their service attitude and service mode will also have certain differences.

(4) Directness

After the production of general industrial and agricultural products, most of them have to go through a number of circulation links to reach the hands of consumers. If the product does not pass the quality inspection before leaving the factory, you can rework, in the store you think you are not satisfied with the goods can not go to ask for, while the food and beverage products are different. Its production, sales, consumption is almost synchronized, and thus between producers and consumers is face to face service, face to face consumption.