What is involved in catering

Question 1: What exactly is included in the catering industry? The classification of the domestic catering industry is mainly for the convenience of restaurant assessment, to facilitate the formation of supervision, can be broadly divided into tourist hotels, restaurants, buffets and boxed lunch industry, cold drinks industry and vendors of five categories, now the important contents of its food and beverage and the characteristics of the sub-division is as follows.

First, tourist hotels

The catering function of tourist hotels, and the aforementioned restaurant a consistent. Tourist hotels can be divided into international tourist hotels and general tourist hotels, in which the international tourist hotels in addition to foreign visitors to provide accommodation needs, but also with its elegant style, fine tableware, the world's view of food and perfect service, to attract a large number of local sources; coupled with the hotel's large venues, well-equipped, high professional standards of the staff, and therefore both food banquets, weddings, funerals and other meetings to show the function, to give full play to the marginal catering Functions, give full play to the marginal utility of food and beverage, to guide the prevalence of the trend of food and beverage.

Second, the restaurant

The restaurant is a formal dining place for foreign diners. General restaurant according to the different tastes of the product can be divided into two kinds of Chinese restaurants, Western restaurants, its characteristics are as follows:

1, Chinese restaurants

China's vast expanse of land, ethnicity, folklore, often based on geography, weather, customs, folklore, economic and other factors, shaping a variety of cultural character, the formation of a unique dietary habits and marvelous culinary methods, there is the so-called "South sweet, North salty, East spicy, West sour" - with the region and varied, each region have formed their own unique cuisine, and both snacks, but also large dishes, such as Sichuan, Lu, Zhejiang, Guangdong, Anhui, Jiangsu, Hunan, Yunnan, Beijing, Northeast flavor and so on, to name a few.

2, Western restaurant The definition of Western restaurant refers to the westernized decor, supply of European and American food and beverage and Western-style service-oriented restaurant. In order to facilitate a large number of consumers who are not familiar with Western food, most of the Western restaurants provide set meals, such as meal A and meal B, which are roughly in the order of soup, salad, main course, dessert and the last drink. In order to attract more customers, some western restaurants even offer Chinese menus such as pork chop rice and chicken leg rice for customers to choose from. Therefore, now eating Western food is not the patent of the big money people, there is no special attention to dining etiquette, the nature of its leisure and entertainment than the nature of the meal. At present, in addition to large hotels and high-grade steakhouse still quality traditional Western-style flavor, on the general Western-style restaurant, get has been a different kind of interest.

Third, buffet and fast food industry

1, buffet

The purpose of the buffet is to quickly supply nutritious, varied dishes at a low price, the diet by the outside work, school consumption. At present, the buffet is widely used in schools, organizations and other groups, but also for the general business-type restaurants generally accepted. Buffet has become a popular way to eat around the world.

Types and characteristics of self-service buffet types and features Types of features buffet restaurant Food prepared in advance, ready to supply guests to take the food they need (except beverages), and according to the take to pay the bill can be supplied in the shortest possible time to the largest number of guests to eat at will with the buffet, as the same as by the guests of their own plate to take their own food (but barbecue is cut by the waiter), a payment from the eat and drink to the full help of the restaurant's prototype originated in 1891 in Kansa, Missouri, the United States. In 1891, the YWCA (Young Women's Christian Association) in Kansa, Missouri, U.S.A. In 1893, John R. Thompbom purchased a restaurant in Chicago and successfully introduced this concept of service, with customers choosing their favorite foods at the counter, making it the first self-service restaurant, as well as the first restaurant to use motorized conveyor belts and centralized rationing to control the supply of food. By 1926, he had 126 restaurants in the Midwest and South. The key to its success was to reduce labor costs to 15% of sales, which was much lower than labor costs in other restaurant businesses (20-30%). Buffets can be categorized into two forms. One is the guests themselves to the dining table to take food, and then letter to take the number of samples to pay the bill, known as cafetering in English; the other is also the guests to take their own food, but a payment for you to eat to satiety, known as buffet in English. two ways are self-help or semi-help-type, in the expensive cost of labor in today's society, this kind of service is indeed inevitable catering trend trend. In the past, the design of the buffet restaurant table are used in a word type, customers wallow from the same direction into, get food, patiently wait for the checkout. Now there are improved free-flow type and sawtooth type table design, so that customers can cut in from the required food points, extremely flexible, can reduce the hard work of queuing and waste of time, improve customer satisfaction, improve the utilization rate of the restaurant. 70's began to implement the "eat to satiety" of the buffet, the catering industry's way of doing business ten million greatly The "all-you-can-eat" buffet, introduced in the 1970s, has greatly shaken the restaurant industry. Consumers do not ...... >>

Question 2: What does restaurant management specifically refer to? You said this is a chain of enterprises, in Ningbo, Hangzhou, Jinhua, Taizhou, Jiaxing and other places have opened sub-enterprise, on the catering management words, they have their own professional management team, in the canteen management of this piece of management experience is very rich, in order to their contracted to a certain canteen disputes as an example, their managers effortlessly resolved, in the back of the kitchen management in order to be organized.

The specific work of catering management is as follows:

1. Diagnose the business situation;

2. Develop solutions;

3. Training in specialized knowledge of food and beverage management;

4. Food and beverage content, dishes, and other consulting;

5. The introduction of new dishes: Chinese and Western fast food; brine food processing;

6. Catering business management basic content;

7. Catering project planning and investment;

8. Food processing technology consulting staring transfer;

9. Catering personnel consulting training;

10. Catering resources integration management;

11. Catering cultural exchanges and exhibitions of food and beverage products;

Question three. What are they? 20 points 1, welcome service

2, ordering service

3, tea, hotel water service 4, seat service

5, delivery service

6, a * * * *

7, delivery service

8, parking service

9, baby service

10, hosting drinks service

Question 4: What aspects of the catering system include ah Mainly includes financial management, warehouse management, point of order cashier management, kitchen application dish management, membership management

Question 5: What are the contents of the catering waiter's work? You can check on the website Service guests top dishes serving dishes Service guests dining dining finished closing (that is, clean up the table) as always

Question six: What are the contents of the composition of the catering service Catering service has a lot of constituent content, starting from the guests into the store, and even from the beginning of the parking. The quality and quantity of food and beverage products, integrity management, personalized service before, during and after meals are very important! And the composition of the basic service skills of catering include six skills: tray, set the table, pouring wine, serving, sharing dishes, mouth cloth folding flowers.

Team: Angry Birds The leader of the answer, prohibited reproduction! Welcome to ask! I hope to adopt!

Question 7: What are the contents of the restaurant service quality It is wholeheartedly for the guests to serve the idea of language, expression, behavior and other aspects of the specific performance. Service attitude is the basis for reflecting the quality of service, quality service from the beginning of excellent service attitude. Excellent service attitude is mainly expressed in the following points: ① active and enthusiastic; ② responsible; ③ patient and thoughtful; ④ civilized and polite. (2) good service equipment service equipment, refers to the restaurant used to receive service equipment and facilities. It directly reflects the material and technical level of restaurant service quality. Generally include housing construction, machinery and equipment, transportation, heating and air conditioning, electrical equipment, sanitation equipment, communication equipment, furniture and interior decoration. Restaurant service equipment, to strengthen the management, careful maintenance, so that it is always in good condition, the normal state, at any time and any place to ensure that the needs of guest services. (3) perfect service projects The restaurant is usually a comprehensive *** industry to provide guests with food, rest, entertainment, which determines its service projects can not be monolithic, and should be diversified. The number of service items provided is a reflection of the level of the hotel, scale, operational capacity. Modern restaurant service projects, can be roughly divided into two categories: one is in the service process there are clear, specific provisions around the main business of the establishment of the service project, called the basic service projects, such as dining; where the guests proposed but not every guest has a need for service projects, called additional service projects. In a certain procedure, with personalized additional services than the basic service projects can attract more guests, leaving an unforgettable impression on customers. (4) flexible service mode service mode refers to the restaurant in the warm, thoughtful service for guests in the form and method. Its core is how to provide guests with a variety of convenience.

Question 8: What items are included in the catering industry, including fast food, regular meals, special meals, cold drinks do not count

Question 9: What are the contents of the catering architectural design Staple food production room: refers to the processing of semi-finished products, such as rice, noodles, beans and grains.

9. Staple food hot processing room: refers to the processing place of steaming, boiling, baking, branding, frying, deep-frying and so on for the semi-finished products of staple food.

10. Rough processing of non-staple food room: including meat washing, peeling, boning and chunking; fish and shrimp, such as scraping, scaling, whiskers, abdominal, washing; poultry plucking, rifling, washing; sea treasures, hair, bubbles, selecting, washing; vegetables, selecting, washing, etc. processing place.

11. side food processing room: the roughly processed side food in accordance with the requirements of the dish washed, cut, weighed, assembled for the dish semi-finished products of the processing place.

12. Cooking heat processing room: refers to the fine processing of semi-finished dishes, to be seasoned for frying, stir-frying, cooking, deep-frying, steaming, simmering, boiling and other heat processing.

13. Cold meat processing room: including cold meat production and assembly of two parts, also known as sauces, marinades, etc.. This specification is collectively referred to as cold meat processing room. Cold meat production refers to the coarse, fine processing of side dishes for cooking, brining, smoking, stewing, deep-frying, frying, etc. so that it becomes cooked food processing; cold meat and cooked food according to different requirements of cold and cooked food refers to cut blocks, weighing and mixing processing into cold plate processing place.

14. flavor restaurant special processing room: such as oven room (including roast duck, goose, etc.) or other processing room, etc., according to the need to set up, its thermal processing room should be dealt with in accordance with the requirements of this specification.

15. Meal preparation room: the main and side dishes finished product organization, distribution and temporary placement.

16. Payment: the main, side dishes finished products, snacks, hot and cold beverages, etc. to the restaurant or catering hall delivery.

17. Commissary: refers to cigarettes, sugar, alcohol and incidental food sales.

18. Laboratory: mainly refers to the self-processed food inspection.

19. Treasury: including staple food storage, cold storage, dry food storage, seasoning storage, vegetable storage, beverage storage, miscellaneous storage and health pool.

The kitchen is the production department of the catering business, and its operation is directly related to the quality of dishes and catering costs.

Question 10: What are the core elements of restaurant marketing planning? Hello, wisdom 365 I answer for you:

Usually, the core content of the restaurant marketing plan mainly contains the following points:

1, the reason for marketing: marketing must be done to solve the problem, and the core of which is to solve the purpose of turnover enhancement, as well as to enhance the visibility and enhance the user experience, you have to look at the restaurant in your what the needs to come back to design! Activities, for example, your store business is not bad, but the table average is low, we can do a theme to guide customers to improve the table average, such as full rebate or full gift! But note, do not do full reduction, that sacrifice is all your profits!

2, marketing objectives: according to your design and demand for different activities, the goal is certainly different, such as our goal is to increase turnover, which weekdays growth percentage, weekend growth percentage, the whole week growth percentage, full-month growth percentage, and so on, and secondly, we also want to set up the end of the activity, non-activity cycle than the original turnover growth percentage, etc.! And also set up activities during the cost targets, staff cost targets.

3, the design of marketing activities: this contains the entire program of activities, promotional materials, publicity channels, stores to implement standards, store promotions or brush, daily tasks and other aspects of the need to do the more complete the better, taking into account all aspects, not too casual.

4, the marketing program landing: each job should be specific to the person, the person in charge of each job has a relevant person and check people, an activity as a project, to establish the project leader, the project timetable, and then in accordance with the backward time to daily check and adjust the schedule, to land to what extent, and so on.

5, the implementation of marketing programs: implementation is the core key to marketing can be effective, such as publicity, whether in accordance with the provisions of the implementation of the flyer, we said today to send out, and then the staff told you that I sent, this is called implementation? Not called, it should be today we want to what time for what location of what people issued leaflets, issued with what words should be what introduction, the start time to the end of the time were what, the amount of distribution of each person should be in how much to check the route of the staff should be what and so on, the implementation of the plan for each landing to refine so that we know what they actually do, otherwise you ask when people a word! Say you also did not ask ah, you have nothing to say!

6, marketing program supervision: program supervision from the supervision of the plan to the supervision of the implementation of the supervision to the supervision of the results, we can not do the activities until the end of the activities, and then go to see what we did or not, from the design of the activities should be the establishment of a monitoring mechanism for the supervision of the program, the supervision of the progress of the supervision of the implementation of the supervision, etc., and the supervision of the results of the standard to do the report, so that the upper level can find problems in a timely manner! Problem solving, there is no supervision requirements, requirements are also white requirements!

7, the adjustment of marketing programs: program adjustments include activities and activities, activities, combined with the actual effect, at any time on the activities of the regulation, including the store stock, materials, program is reasonable, publicity content, publicity focus, publicity channels, etc., need to be in the actual follow the activities of the adjustments to optimize, otherwise it is easy to have problems!