standardization, standardization and proceduralization are the "third generation service" in catering, which is the lowest level and the most basic requirement of service products. Hotel catering cannot provide the "third generation service", so it is not a qualified catering service and does not meet the minimum requirements of the industry. Personalization, visualization and characteristics are the "new three-flower service" in catering, which is a higher level of service products and a higher level of requirements. The "new three-flower service" is a service to meet the higher level needs of customers.

Well-done standardized and standardized services do not necessarily bring customers satisfaction, and customers feel that restaurants should do all these things for granted. Only after providing personalized, customized and differentiated services to customers will guests feel surprised and make satisfactory comments.

but encouraging differentiated, personalized and customized services is not to replace standardized services, but to coordinate the relationship between them as much as possible.

relationship 1: * * * sex and personality

relationship 2: coexistence

relationship 3: moderation

aspect 1: cultivating personalized service concept and service awareness

aspect 3: strengthening service skills training

aspect 4: doing a good job in supporting service materials

focus 1: accidental change is inevitable

focus 2: