China Cuisine Association Organization

Main responsibilities: comprehensively coordinate and handle the daily government affairs and affairs of the association, undertake the reception work of the association, and be responsible for all kinds of coordination and liaison at home and abroad; Arrange the president's office meeting, the secretary-general's office meeting and the staff meeting of the association, and undertake to sort out the minutes of the meeting and supervise the implementation of the resolutions of the meeting; Drafting and revising relevant important reports and documents, work briefing of Editorial Association; Responsible for messages, confidential information, archives, confidentiality, letters and visits, security, safety and logistics, and undertake the management of fixed assets of the association; Responsible for the implementation, supervision and inspection of the work management system of the association; Responsible for the annual inspection and preliminary examination of associations and branches; Responsible for the professional training, study, inspection and logistics services of the staff of the association.

Member departments:

Main responsibilities: according to the articles of association and the Measures for the Management of Members, do a good job in the development and management of members of the Association; Take the lead in preparing member congresses, councils and standing councils, and organize member associations; Strengthen communication with members, collect members' opinions and information, accept members' complaints, coordinate and solve members' reasonable requirements, and do a good job in guiding and serving members; Do a good job in the publicity and information exchange of members.

International department:

Main responsibilities: to implement the relevant national policies, regulations and rules concerning foreign affairs (including Hong Kong, Macao and Taiwan) and formulate the foreign affairs work plan of the Association; Responsible for the contact and organization of the foreign affairs work of the association, and do a good job in the application and approval of all departments to go abroad (territory) and invite personnel and projects to China; Do a good job of external liaison with member units, provide consultation for introducing foreign technologies and projects, and organize members to explore the international market and export resources; Responsible for the coordination with international organizations such as the World Federation of China Cuisine and the World Federation of Chefs.

Exhibition department:

Ministry of Information:

Main responsibilities: implement the national informatization policy, formulate and implement the informatization work plan of the association, set up the industry information network, and run the website for social services well; Establish information base, collect industry information, and carry out major information investigation and research; To study and formulate the development plan of industry informatization, coordinate the development and utilization of industry information resources at home and abroad, coordinate and improve the statistical investigation system related to informatization, and promote the popularization, education and training of industry informatization throughout the country; Participate in important information cooperation and exchange at home and abroad related to the industry.

Personnel department:

Main responsibilities: implement the personnel management system of the association and ensure the normal operation of all personnel management work of the association; According to the development needs of the association, formulate the annual personnel work plan and provide personnel work information services for the leaders of the association; According to the needs of each department and office and the employment standards, formulate the employee recruitment plan and undertake the qualification examination, interview, written test and contract signing of candidates; Responsible for the management of personnel files of the association and safeguarding the rights and interests of employees; Responsible for absorbing and reserving professionals to meet the needs of the association; Responsible for the democratic appraisal of the staff of the association.

Finance department:

The main responsibilities are: strictly implement and implement the financial management system of the association; Responsible for the financial budget and management of the association, and do a good job in financial analysis; Implement the expenditure plan and fund use plan of the Association, and review the financial budget and accounting of major activities of the Association and its branches; Responsible for checking and implementing the property management system of the Association; Responsible for the annual financial inspection of the association; Regularly supervise and review the finances of special committees; Guide the project budget work of all departments of the association and the financial supervision of major activities of the association.

Ministry of Industrial Development:

Main responsibilities: implement national laws and regulations, be responsible for drafting rules, agreements and standards, carry out industry self-discipline and standardize industry order; Responsible for the statistics, analysis and release of major industry information; Inspect and sample the holiday catering market, regularly publish industry information and predict market trends; Put forward opinions on major issues such as industry development, chain operation, enterprise reform and market development; Carry out strategic brand research and guide enterprises to formulate brand strategy; Provide industry guidance and industry consulting services for members and enterprises; Do a good job in contact and coordination with the government and related associations and other departments; Strengthen the research and construction of industry theory, and be responsible for academic research, writing and writing.

Ministry of Research and Statistics:

Fast food professional Committee:

It is a professional organization engaged in the research and development of fast food industry and promoting the development of fast food industry, which is composed of enterprises, organizations and individual representatives engaged in fast food chain operation, management and teaching, scientific research, consultation, training, cultural and technological development, production and supply manufacturers and other related aspects nationwide. Referred to as "China Cuisine Association Fast Food Committee".

The purpose of the fast food committee of China Cuisine Association is: under the guidance of "service, creation, cooperation and development", to implement the relevant national policies, to standardize and self-discipline the industry, to solve the problems in the development of the industry, to safeguard the legitimate rights and interests of enterprises, to mobilize and organize the forces of society and industry, to develop fast food varieties and technologies, to improve the management level, and to explore the chain operation mode on the basis of inheriting the achievements of Chinese national food culture and absorbing the development experience of fast food chains at home and abroad.

Celebrity Chef Professional Committee:

A national professional organization of famous chefs composed of famous chefs and cooking experts who have been engaged in cooking for a long time in China is referred to as "Famous Chefs Committee of China Cuisine Association". There are offices, Nova Club, Communication Department, Training Department, Service Department and Information Department. All provinces, autonomous regions and municipalities directly under the Central Government have working areas, as well as overseas working areas.

The task of the Famous Chef Committee of China Cuisine Association is to publicize patriotism, cultivate good chef ethics and comprehensively improve the comprehensive quality of famous chefs. Organize national cooking (food) skills exchange activities. Summarize, publicize and exchange members' unique and exquisite cooking skills, and compile biographies and film and television materials of famous chefs. Organize and help members to hold theoretical research and skill exhibition activities of cooking culture at home and abroad. Give full play to members' professional expertise and provide consulting and training activities. Assist domestic and foreign culinary circles to hold professional technical competitions and evaluation activities. Promote the cooperation and exchange between famous chefs from China at home and abroad and famous chefs from all over the world. Cooperate with catering enterprises and catering-related enterprises to carry out related industries, product research and development, promotion and other activities. Do a good job in helping and promoting the development of the catering industry. Discover and train outstanding young and middle-aged chefs, and lead and drive the healthy development of Xinxing Club. Complete the task assigned by China Cuisine Association.

Western food professional committee:

A professional organization that studies western food and cooking methods, studies and promotes the development of western food and cooking, and is referred to as the Western Food Professional Committee of China Cuisine Association. (English and Western Food Professional Committee of China Cuisine Association), hereinafter referred to as WFPC.

The Western Food Professional Committee of China Cuisine Association unites enterprises and institutions engaged in western food business with relevant experts, scholars, enterprise managers, chefs (including chefs and pastry chefs), service personnel and other relevant personnel, implements the principles and policies of the party and the state, promotes western food culture, strengthens academic and theoretical research on western food, improves western food cooking skills and cultivates western food cooking technology and management talents. Organize members to investigate and study western food market, western food enterprises, western food theory, western food cooking skills and enterprise management, and actively put forward suggestions to relevant government departments, so as to make contributions to developing western food, satisfying people's constantly improving material and cultural life, serving consumption, prospering the market and promoting economic development.

Expert working Committee:

A professional organization that conducts theoretical research, academic exchanges and related scientific research activities and provides theoretical and intellectual support for the development of the catering industry. It has gathered all kinds of talents in the fields of laws and regulations, standard policies, industrial economy, enterprise management, human resources, marketing, capital operation, financial management, information management, food culture, cooking skills, nutrition and health.

As a platform for academic research and exchange of catering economic theory in China, the Expert Working Committee of China Cuisine Association regularly formulates and publishes academic research topics of catering economic theory in China. Summarize and spread the development trend, achievements and experience of China catering industry; Organize national catering industry theory seminars or regional symposiums; Preside over the compilation, translation and recommendation of catering management publications; Organize mutual visits and academic exchanges between relevant people at home and abroad; Entrusted by relevant institutions to carry out relevant consulting activities.

Ministry of Human Resources and Social Security four expert committees on Chinese cooking, Chinese pastry, western catering and restaurant service are subordinate to the expert working committee.

Muslim Professional Committee:

A professional organization engaged in Muslim cooking research and promoting the development of Muslim cooking, referred to as "Muslim cooking professional Committee". Carry out activities under the guidance of relevant government departments within the scope of national policies and decrees.

Under the guidance of "inheritance, promotion, prosperity and progress", the professional committee of Muslim cooking unites experts and scholars, chefs, pastry chefs, service personnel and enterprise managers engaged in Muslim cooking all over the country, implements the party's ethnic and religious policies, promotes muslim food culture, strengthens the research on Muslim cooking theory and muslim food habits, improves Muslim cooking skills, trains Muslim technical and management talents, and organizes members to actively investigate and study Muslim cooking-related issues.

Special Committee on Food Nutrition:

It is a professional organization engaged in food nutrition research and promoting the development of food nutrition, which is composed of the chief nutritionist of famous hospitals in China, scholars and professors who study cooked food nutrition theory in national colleges and universities, senior engineers in food industry, relevant leaders of cooking and catering industry management associations in various provinces in China, famous catering entrepreneurs and chefs in China.

Under the guidance of "service, cooperation, progress and development", the Food Nutrition Committee of China Cuisine Association has compiled many books on diet nutrition to guide the catering industry and consumers to have a reasonable diet and balanced nutrition. He has edited and broadcast many episodes of popular science programs on food nutrition in authoritative media such as CCTV, Beijing TV and CCTV. Hold health and nutrition lectures for NPC representatives, provide nutrition consultation for the community, and hold several national nutrition catering training courses. Develop and recommend excellent nutritious and healthy food. Hold a symposium on banquet reform and exchange, hold a banquet reform cooking competition, actively promote the reform of Chinese banquets, and conduct academic exchanges with experts and scholars from the United States, Japan, Malaysia and other countries to contribute to the development of diet and nutrition.

Hot Pot Professional Committee:

A professional organization that studies hot pot catering and hot pot cooking methods, improves the level of hot pot cooking skills, standardizes the operation of hot pot catering, and carries out industry self-discipline, referred to as "Hot pot Committee of China Cuisine Association".

The Hot Pot Professional Committee of China Cuisine Association unites enterprises, institutions and employees engaged in hot pot catering business, relevant experts and scholars, and relevant personnel of enterprises producing, processing and selling hot pot cooking tableware, raw materials and condiments, implements the principles and policies of the party and the state, promotes hot pot catering culture, strengthens academic and theoretical research on hot pot, improves hot pot cooking skills, and trains hot pot cooking technicians and managers. Investigate and study the hot pot catering market, hot pot catering enterprises, hot pot catering theory, hot pot catering cooking skills and enterprise management, and actively put forward suggestions to relevant government departments, so as to make contributions to the development of hot pot catering, meet the people's growing material and cultural needs, serve consumption, prosper the market and promote economic development.

College Catering Professional Committee:

Under the leadership of China Cuisine Association, the catering professional committee of colleges and universities is a national cross-departmental and cross-ownership industry organization voluntarily composed of entities and social groups engaged in catering service management in colleges and universities, referred to as "China University Partner Committee" for short. (English name is China University Canteen Committee, CMCC for short).

Under the guidance of the education authorities and industry authorities, the catering professional committee of China Cuisine Association conscientiously implements the Party's line, principles and policies, adheres to the purpose of "serving higher education, catering industry, teachers and students, serving members" and the working principle of "serving, investigating, coordinating and publicizing", and has made great contributions to the catering industry of Socialism with Chinese characteristics University.

In order to adapt to the development of higher education in China, the College Catering Committee of China Cuisine Association has developed its own members in more than 700 colleges and universities nationwide. Besides Hong Kong, Macao and Taiwan, the Committee has set up "partner committees" of provincial universities in 365 and 438+0 provinces, autonomous regions and municipalities directly under the Central Government, and established three permanent institutions: office, editorial department and membership department. Established two periodicals, namely, China University Food Newsletter, China University Food Information and China University Food Information Network, and became the most appealing, cohesive and authoritative special committee of the national university food industry.

Professional Committee of Professional Managers:

A professional organization of catering professional managers composed of outstanding management talents and well-known experts and professors in the catering industry is responsible for business training, qualification, international cooperation, consulting services and intermediary services for senior and middle-level management technicians in the catering industry.

China Catering Yearbook Agency:

China Catering Yearbook is a large-scale reference book for catering industry in China, which is officially approved by the General Administration of Press and Publication, sponsored by China Cuisine Association and edited and published by China Catering Yearbook Society. It is a historical document that comprehensively, systematically and accurately reflects the development of the catering industry in China, and provides services for promoting Chinese catering culture, prospering the catering market, accelerating the healthy development of the industry, promoting the scientific and technological progress of the industry and improving the management level.

China Catering Yearbook consists of monographs, reviews, local catering industry, brand building, special reports, industry figures, related industries, statistical data, policies, regulations and standards, memorabilia, Hong Kong, Macao and Taiwan regional and international catering industry, and appendices. With its extensive editing units, comprehensive industry content, reliable and accurate information, strong historical materials and high practicality, it has been widely recognized by the whole catering industry, related industries and the whole society.

China Cuisine Association Training and Exchange Center:

1993, a school run by social forces approved by Beijing Adult Education Bureau, with independent accounting and self-financing. Under the leadership of China Cuisine Association, with the working principle of "inheritance, development, pioneering and innovation", training activities in cooking technology and management are carried out in the industry; To guide industry training, exchange and vocational education; Complete the national high-skilled personnel training plan; Improve the professional quality of the whole industry. Accept the entrustment of the Ministry of Labor and Social Security and other relevant departments to participate in the revision and editing of vocational skills standards and teaching materials. Give full play to the advantages of all walks of life and private capital, extensively carry out cooperative education, and promote the development of catering industry.

China Cuisine Association Sauce and Marinade Professional Committee;

The Committee is composed of units or individuals who abide by the articles of association of China Cuisine Association and are engaged in or enthusiastic about the activities of research, education, training, technology promotion, production, storage, transportation and sales of sauce-flavored food. The Committee plays the functions of organization, service, coordination and supervision, and its main tasks are: to publicize and implement the relevant national guidelines, policies, laws and regulations, and to assist the China Cuisine Association and government departments to carry out industry self-discipline; Participate in the formulation and revision of relevant government regulations, policies and rules, and undertake relevant work entrusted by China Cuisine Association or relevant government departments; To study the development status and trend of sauce and brine food, and provide information, suggestions and opinions for relevant departments to formulate policies and plans; Strengthen the research on basic issues, key issues and professional issues of the industry, organize special seminars, carry out academic exchanges, continuously improve the theoretical level and enrich academic achievements; Promote the research of new products, new processes and new technologies, and provide services such as technology transfer, technical consultation, technology promotion and information exchange; Understand and master the relevant scientific research information, market trends, new production management technologies and new management experiences at home and abroad, and actively carry out international exchanges and cooperation; Organize study, inspection, communication, exhibition, presentation, technical training and other related activities; Strengthen communication and contact with relevant departments, coordinate the relationship among members, reflect their opinions and problems, and safeguard their legitimate rights and interests.