Selected Catering Investigation Report Sample

With the continuous improvement of the national standard of living of the catering industry is developing very quickly, people are also increasingly concerned about the safety and quality of catering. In this article, I have organized for you about the catering investigation report sample selected_catering industry survey report sample, only for reference.

Food and Beverage Survey Report:

Abstract

Fast food, as the front-runner of China's food and beverage industry today, is becoming more and more favored by consumers with its adaptability to the mass consumption level and its strong ability to adapt quickly, and has gradually become the main force of the food and beverage market. China's stable social and economic development and people's living standards continue to improve, will make the development of fast food industry environment and conditions more mature, market demand will be further strengthened, China's fast food industry development prospects will be more broad.

I am going to open a fast food restaurant in Europe and the United States College, made a market research questionnaire, through the questionnaire feedback, get useful information to help us establish and operate fast food restaurant.

Second, the background of the survey

China's fast food industry started late, with the KFC fast food chain entering the Beijing market in April 1987 as an opportunity to open the prologue of the rapid development of China's modern fast food. After years of development, China's fast food industry has grown rapidly and expanded its market share. Against the backdrop of 78% year-on-year growth in GNP in the 1990s, China's fast food industry has been growing rapidly at an annual incremental rate of 20%, with industry profit margins ranging from 15% to 25%, making the fast food industry an important force supporting the continued development of the food and beverage industry and a new economic growth point.

Since the emergence of China's fast food industry, the overall development trend has been good, adapting to the requirements of social development, the fast food industry has been able to sustain the development of the market steady growth. Starting from 20__, the golden period of China's fast food industry has arrived, and will be centered in Beijing and other big cities and developed areas, gradually spreading to the whole country, towards a mature stage of development. 20__ fast food market can be described as a hotspot constantly, the competition between Chinese and foreign fast food enterprises escalated, the development momentum of the fast food industry is good, and a lot of enterprises began to enter the expansion of the accelerated stage. For catering enterprises, chain is the main means of expansion. 20__ year chain development has appeared a new model, the form of franchise more diversified, in addition to franchising, direct, hosting mode has become the new choice of many enterprises.

China's stable socio-economic development and people's living standards continue to improve, will make the development of fast food industry environment and conditions more mature, market demand will be further enhanced, China's fast food industry development prospects will be more broad.

Third, the purpose of the survey

In order to understand the customer's consumption range and the market situation, in order to locate the price, the market and the mode of operation.

Fourth, the survey method

The use of quantitative analysis and qualitative analysis of the research method

Fifth, the survey process

The questionnaire survey *** received 10 valid questionnaires recorded

Sixth, the analysis of data

1, you will be because of the opening of the restaurant's promotion of promotional activities and go over to the dining?

2, the factors affecting your choice of fast food?

3. How often do you choose fast food?

4. When do you usually choose fast food?

5. How much do you spend each time?

6. What is the main reason for you to choose fast food?

7, where do you usually choose fast food?

8. What kind of meal do you personally like?

Seven, the survey results

According to the questionnaire analysis of the data can be seen, 50% of the people at least once a week to choose fast food, 18-25 years old students have the highest frequency of meals, of which breakfast and lunch accounted for 50% and 40%, respectively, the store decided to focus on breakfast and Chinese food on the basis of the whole day business, the majority of people each time they spend money for the $ 10 Most people spend less than 10 yuan and 10-20 yuan each time, breakfast pricing is 6 yuan, lunch pricing is 12 yuan, dinner pricing is 8 yuan. 70% of people choose fast food because it is convenient, in the increasingly fast-paced society, this is the characteristics and advantages of fast food. The fact that 80% of the students and teachers eat at the school shows that we chose the school as the right location. People like Chinese fast food accounted for 50%, like Western fast food accounted for 40%, the store decided to choose to Chinese fast food as the main, Western fast food as a supplement to the characteristics of the business approach.

Teachers and students can't eat in the morning, so when choosing a restaurant, whether the food is convenient and fast has become the primary consideration, in addition to the consideration of the price is still high and low, whether the variety is rich, as well as hygiene and quality of service. Most people will dine because of promotional activities. From the above, we can basically determine that the market of our business project is broad, the prospect is very good. Nowadays, more and more people are more cautious about food and pay more attention to the quality of food. Therefore, we need to improve the quality of our dishes, especially the hygiene of the dishes to pay great attention.

In order to increase our turnover, we will regularly hold special promotions. During the holiday season to the customers after the meal to send a small gift.

Dining Survey Report Sample 2:

I Introduction

Research Time: ___ Year ___ Month ___ Day

Research Location: Bird of Paradise, Little Southland

Research Methods: Field Trip, Internet, Text Information

Research Contents: Chinese Restaurants

Research Purpose: To understand the corporate culture, the culture of the Chinese restaurant in the test, the internal design of the restaurant, whether it meets the requirements for public service, and whether it meets the requirements for public service. The internal design of the restaurant, whether to meet the requirements of public **** catering space use function, spiritual function, adaptability and so on. Through research, field visits and specific analysis of specific cases, increase the knowledge of commercial space design, further understanding and awareness of the issues that should be noted for the next Chinese restaurant design to lay a good foundation.

II Basic introduction to the subject Modern Chinese food and history, traditionally the same lineage, but the way of operation and content have changed. In the past can be several generations of inheritance of a Chinese food store, now there must be changes and innovation, otherwise it can not survive. Chinese restaurant business content is becoming more and more rich now in the restaurant industry has great potential, the development of tourism, especially the development of international tourism, so that the Chinese restaurant business has a great deal of innovation, especially in the cultural services. In general, the Chinese restaurant business scope of the following 4 kinds:

1, consumption: simply eat, hot and cold drinks and specialty foods and other in-store consumption.

2, entertainment: to provide free services such as mahjong, chess, tea, raffle activities.

3, activities: organizing a variety of banquets, red and white wedding, and other activities revenue.

In terms of business content, Chinese restaurants can be divided into cultural, commercial, cultural and commercial hybrid, self-affirmation type, a swarm of type.

Three Research Introduction

A Place of Study: Xiaonanguo

Cultural Background: Xiaonanguo Catering Holding Co., Ltd. is headquartered in Shanghai, which owns and operates one of the largest Chinese restaurant chains in China's mid-to-high-end market.

Area functions: private rooms, card seating area, casual seating area, front desk, kitchen, restrooms, staff locker lounge

Area analysis: Main floor.

Front desk: for the cashier to order food to welcome the front desk manager to deal with things.

Kitchen: chef's workroom to make delicious food for guests. Card seat area: for three or two companion couples to prepare, more interesting with semi-private.

Dining area: for the majority of people who do not have much need to prepare the dining space.

Private rooms: for family dinners or large gatherings, with a high degree of privacy, making guests more relaxed and free.

Bathroom: For the convenience of guests and service staff.

Staff Dressing Lounge: A workspace for staff to prepare for their work.

Decoration style: a combination of Chinese and Western style restaurant

Second place of study: Bird of Paradise

Cultural background: traditional Chinese restaurant veteran

Regional functions: private rooms, casual seating, reception, kitchen, bathroom, staff changing lounge

Regional analysis: **** one floor, the main casual seating area, the private rooms are second positioned as a commercial restaurant, the pursuit of the highest interest. The pursuit of interest maximization.

Front desk: for the cashier to order food to welcome the front desk manager to deal with things.

Kitchen: the chef's workshop for guests to make delicious food.

Dining area: for the majority of people who do not have much need to prepare the dining space.

Private rooms: for family dinners or large gatherings with a high degree of privacy to make guests more relaxed and free.

Bathroom: for the convenience of guests and service staff. Staff changing lounge: a workspace for staff to prepare for their work.

Decoration style: modern Chinese restaurant to taste if the main, but also commercial operations to create profits. Therefore, iced tea, wine, meals and other profitable items are also operated, similar to a café. Green vegetation as a partition to distinguish between different areas, obstructing the line of sight, play a role in privacy, and set up a private room to meet the pursuit of high privacy density of business talks and so on.

Decoration style: modern Chinese restaurant

Four subject visits summarize the summary

Summary: the layout is reasonable. Due to the lack of light in some rooms, so the use of light to do processing, which not only solves the problem of insufficient light brought about by the trouble, but also makes the indoor environment more rich and diverse, adding a touch of luster to the interior. The environment is quiet and elegant, and can be used by business people for negotiation and exchange of work, but the sound insulation between the private rooms is not good.

Pros: Most of the restaurants are just catering services, without taking into account the needs of the guests, some high-end customers have their own unique tastes and hobbies, the restaurant is not possible to meet, which is precisely the reason they did not seize these consumer groups, we want to provide guests with specialized special services, to provide convenience for high-end consumer groups, and to provide services for their own preferences.

V Theme Idea Positioning Chinese culture has been passed down for thousands of years in China, and there are a lot of excellent places in the development so far, China is the birthplace of Chinese food culture. The connotation of Chinese culture is actually a specific expression of the connotation of Chinese culture, talk about Chinese culture must be combined with the Chinese culture. China has been known as the state of etiquette, the spirit of Chinese food culture and Chinese cultural connotations and etiquette combined to form a distinctive Chinese cultural characteristics of a cultural phenomenon, can also be said to be a phenomenon of etiquette. For already have a stable economic foundation of the high-end consumer groups, for recreation, business meetings, Chinese restaurant is a good choice, the environment is quiet, let a person relax physically and mentally, in the hustle and bustle of the city to find the last piece of peace. Mature and stable middle-aged people will be more willing to spend their leisure time on Chinese food, Chinese food and ancient Chinese religious beliefs together, eating at the same time also in the taste, sense of life

In summary, the use of Chinese style in the Chinese restaurant is a matter of course, but the application of the Chinese elements without careful design, often appear to be chaotic, rough and lifeless. I designed the space covers an area of about five hundred and forty square meters or so it is designed to be layered and staggered, zigzag corridors will be indoor space is divided into several pieces. The use of Chinese style and Western modern design fusion, the combination of old and new with the right combination, giving people a small fresh feeling. Make the overall design in the use of the premise, to achieve the best aesthetic effect.

Dining investigation report sample essay three

I. Overview

With the development of the economy, people's appreciation of the level of improvement of the catering industry on its dining environment requirements are also higher and higher, which also makes the indoor space and catering industry has an incompatible relationship, in order to better study the restaurant space, to capture the overall trend, I conducted an in-depth investigation of the restaurant.

Second, the purpose and content of the research

(a) research purposes

1, to understand the restaurant environment.

2, grasp the space of the restaurant, in order to create a preliminary understanding of the dining environment.

(B) the content of the research

1, go to the field to investigate, select the school Runxing restaurant, in-depth restaurant, field investigation activities.

2, relying on professional knowledge, information collection, refinement, analysis, for the study of professional data and information support.

3. View books and search for information related to this topic, and combine what we see, hear and think with practice.

(C) Research Starting and Ending Time:

20__.8.24-20__.8.27

(D) Survey Methods Used

Fieldwork method, data search method

Third, the basic situation of the research

(a) the restaurant's profile and analysis

A restaurant is a facility or public **** catering house that provides food, beverages, etc. openly to the general public in a certain place. Dining space is generally divided into three main areas: dining function area, production function area.

Runxing Dining Hall is the closest dining hall to the teaching area, convenient for students to buy food under the class, it has the convenience of more people under the class peak period, the west side of the food-selling area from the dining area (aisle) 3.5M, the north side of the food-selling area gathered the dining area of 4M, the east side of the food-selling area from the dining area of 3M, even if the peak time is also enough for students to pass through.

1, dining function area:

(1) frontage and access to the functional area: in the southwest, southeast, north of the three directions have entrances, southeast of the entrance is the first floor straight up the overhead stairs.

(2) Waiting for food functional area: it is mainly an area to welcome the arrival of students and for students to wait, rest and wait for food.

(3) dining functional area: dining functional area is the main focus of the dining space functional area. Dining area set up eight people with two rows of seats **** 13, four people with twelve rows of eight columns **** 93, the fifth column and the sixth column between a 130CM aisle, dining table spacing ranging from 50CM to 110CM, so there is a place to pass through very inconvenient.

(4) Supporting functional areas: there are two cutlery recycling places on the north side of the dining area, and there is a balcony near the south-east entrance for storing cleaning supplies, and there are four garbage cans outside the balcony for storing garbage.

(5) service function area: service function area is also the main function area of the dining space. Mainly for students to provide dining services and business management functions.

2, the production of functional areas:

The production of functional areas is the main focus of the dining space functional areas, but also the heart of the entire restaurant food production. The restaurant is set up to sell food and beverage windows 15, distributed in the restaurant's east, north, west and south is the window, because the area is small, so there is enough light.

(B) restaurant found that the problem and solve the problem

1, tables, chairs and arrangements

(1) tables, chairs and dining tables in the form of size: two-person table, four-person table, multi-person table

(2) found that the problem: the restaurant's internal seating arrangements are not reasonable, the dining area specific 5 considerations of the data set up within the four-person seating in twelve rows of eight columns of **** 93, eight-person seating in two rows of ** **13, there is a 130cm aisle between the fifth and sixth columns, and table spacing ranges from 50cm to 110cm.

(3) to solve the problem: restaurant tables and chairs arrangement not only involves the overall layout of the effect, but also involves the utilization rate of the dining seat. Four-person dining table, at the same time for four guests to use, its utilization rate is one hundred percent, however, when only two guests use, its utilization rate dropped by half. If this is the case for most of the dining tables in a restaurant, at first glance they are full, but in fact the utilization rate of the seats is not high. Therefore, a variety of different sizes of dining table configuration is worth studying. According to the survey analysis:

① general access to the restaurant dining students, pairs of people accounted for the majority of the population, dining alone and more than three people dining accounted for a small number of people, so the number of tables should be reduced to four, add the number of tables for two.

② It is recommended to use the standard size of the square table, so that in the tables and chairs need to be changed can be spliced to six or eight tables.

③ The number of tables for eight people is too much to reduce its number, because the dining room area is a small problem, the flow of people is large, so the possibility of collective dinners in this students is low. The use of form four-person table splicing form, can improve the utilization of the table, random adjustment. ④ The distance between the seats should be controlled at a distance of one meter to facilitate the passage of dining.

2, restaurant services, supporting functional areas

(1) the original function of the dining area: the north side of the two cutlery recycling, near the southeast entrance there is a balcony, is the storage of cleaning supplies, outside the balcony there are four garbage cans used to store garbage.

(2) Problems found: the placement of the functional areas of the restaurant is not reasonable, resulting in low utilization. Runxing restaurant layout symmetry, in the east and west square have set up the door, but tableware recycling is located in the restaurant near the window, according to the behavioral habits of dining, after the end of the meal to leave the restaurant towards the exit. Ultraviolet disinfection tableware car in the restaurant location and the number need to change.

(3) to solve the problem: the symmetry of the restaurant layout, to pay attention to the symmetry of the placement of the functional area supplies, because the restaurant's east and west set up two doors, so near the door to place the tableware recycling car, to provide customers with convenience. Ultraviolet disinfection tableware car should be located near the restaurant's food window, placed in the car 3-4.

(C) the use of restaurant materials and dining space furnishings and furniture selection

restaurant in the soft decoration, such as tablecloths, napkins and curtains, etc., should try to choose thin chemical fiber materials, because the thick cotton fabrics, very easy to adsorb food odor and not easy to disperse, is not conducive to the restaurant environment; flowers can play a role in regulating the psychological, landscaping the role of the environment, but avoid flowers, green, so that people are bored and affect the appetite. Make people bored and affect the appetite. Small area of the restaurant using low and horizontal direction of the furniture to make the space appear spacious, stretch; large area, high headroom space with high backrest and colorful furniture to weaken the sense of emptiness.

(D) green

Green is often used in interior design means of decoration, almost all of the dining space have green makeup. It is with its colorful form, many varieties and fresh green get people's attention. The use of green in the dining space is very wide. There are used to embellish the "blank" potted plants, there are used to limit the space of the green belt, there are also used to "link" the upper and lower space of the tall trees ......

(E) the use of restaurant lighting to light

Restaurant light from the natural lighting and artificial lighting in two aspects. Natural lighting mainly refers to daylight and sky diffuse light, artificial lighting including a variety of power lamp lighting.

(1) natural lighting

Natural lighting is the introduction of natural light into the indoor lighting, natural light with brightness, spectrum and other characteristics, and connected to the natural scenery.

(2) Artificial Lighting

Artificial lighting is through a variety of tools to illuminate the indoor space, there are strong light, weak light, cold light, ambiguous color light, adjustable illumination and light color lighting.

Lighting methods include: general lighting, zoning general lighting, local lighting, mixed lighting four categories. Restaurant lighting is mainly used in general lighting, mixed lighting and local lighting in three ways. General lighting is the restaurant indoor lighting as a whole, without regard to local lighting, so that the dining environment and table surface illumination roughly uniform lighting. This is a simple style, the customer base is relatively popular restaurant often used lighting. Restaurant lighting should also be sufficient to highlight its bright, simple space features. Restaurant lighting should be more moderate, illumination is too high, everything is clearly visible, in full view, so that people feel a lack of privacy is too low and can not meet the needs of people dining, the best way is in accordance with the functional areas.

(F) color matching in the importance of the restaurant

The color is silent, but through the eyes of the people in the human heart precipitation for a state of mind, the color to bring the emotional role of people can not be ignored. Good color matching can bring people a wonderful color environment and poetic atmosphere, while the failure of the color matching will make the whole environment become uncomfortable. Blue brings people peace, elegant feeling, fatigue a day people want to get a rest here; lively orange stirs up people's appetite at the same time, but also make a long time to stay in this environment customers fidgety, shorten the dining cycle. Green walls, so that customers feel peaceful and comfortable, while the red desktop, so that customers eat quickly. Therefore, color matching and use will also improve the utilization rate of the restaurant.

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