Characteristics of catering business: characteristics of production:According to these characteristics to specifically discuss how to do a good job of catering management.

Catering production features 1. product variety, difficult to store. China's food and beverage product varieties, the eight cuisines fragrant, crispy, sweet, spicy colorful, in the world's food culture, enjoy high prestige. Chinese food in the preservation of quality has its unique characteristics, kitchen dishes, snacks, etc., once produced, its quality indicators will be extended with the extension of time and reduce the time and quality of this inverse effect is reflected in the product of people's senses, such as the color of the dishes, aroma, taste, shape, with the extension of time and the taste of the deterioration of the nutrients, vitamins and big damage, aging by the freshness of the change. Although the kitchen is equipped with refrigerators, cold storage, most of them only store raw materials and semi-finished products. Its products are still to do now, instant consumption is preferred. Only in this way, the quality of the product is guaranteed, to achieve the purpose of delicious. 2. short production time, see the benefits of fast, one-time consumption. Guests want to drink food varieties identified, through the chef's production labor, cooking and processing, in principle, 20-40 minutes must be sent to the guest table, presented to the meal guests to eat and consume, and other industrial products than the production of a relatively short period of time, see the benefits of the residence, the guest consumption is only a one-time consumption. It is neither like the guest room furniture, bed can be used repeatedly, but also not than the whole bottle of liquor sales, guests pay the bill after a consumption is not complete, can be temporarily stored in the future to continue to drink. Chinese food consumption is not only a one-time, and time-limited is also very strong, hot dishes, cold dishes with the extension of time, air infestation, produce etching. Therefore, from the diners on the quality of the feeling, there is a great time limit. 3. production volume is difficult to predict. Catering production of products, mainly depends on the guest sentiment, that is, a certain period of time to come to the restaurant to eat the number of guests. Analyze the number of guests to dine, the general law in the cooking quality and relatively stable situation, the guest sentiment with the seasonal changes, there will not be too much contrast. However, in special circumstances, the impact of guest sentiment change factors are: cooking quality and service quality instability, sudden changes in weather, political and economic changes, temporary changes in guest sentiment, booked dining guests outside the store to taste the flavor; booked full hall and may be Western guests to go and had to turn the table, overloaded production reception, so on and so forth. Guests triggered by changes in demand for food and beverage production, you can grasp the general rule, but difficult to quantify. 4. product production of manual. Catering production, can also be called kitchen cooking production, is the chef's technical operation of the art of display, is the main component of food culture. At present, China's catering industry due to the production process of individual art of flexible and varied varieties, specifications of different production of small batches, complex technical requirements; some of the open fire cooking, immediately accessible; some need to pickle frying and smoking, repeated production, can be made into a dish. Therefore, the chef labor manual change too much, the quality is difficult to control. 5. product information feedback fast. With the need for market competition in the hotel industry, the service to win with high quality, cooking technology to special, the new approach to fight for guests, so that the catering industry competing for strange tricks, and accelerate the product information feedback, timely understanding of the needs of guests. In order to timely and accurately grasp the views of the guests, some restaurants product production responsibility to the person, the chef's number tagged on duty. The production of each dish presented to the guests table are labeled with the chef's number, the guests of the product what praise and blame, through the delivery of the waiter can be fed back to the product producer's ear, and sometimes the guests and the product producer to meet directly on product quality and exchange views with each other, and has had an immediate effect. Also make the guests have lifted a certain cook cooking skills of good and bad, choose the chef to suit their own tastes to make products, and the next time you come back to dine, you can specify a certain chef for their own cooking, this practice invariably improve the status of the guests, but also improve the chef's sense of responsibility.