The classification of catering mainly includes:

1. The catering industry is mainly divided into five categories: tourist hotels, restaurants (Chinese food and western food), buffet and box lunch, cold drinks and vendors.

2. It can be divided into three types:

convenient mass catering market, high-grade catering market and atmosphere catering market. The convenient mass catering market is mass consumption; There are many secondary and tertiary cities in the high-end catering market, especially in the tertiary cities; The atmosphere catering market is sandwiched between high-end and low-end, mainly some theme restaurants and atmosphere restaurants.

catering industry:

(catering) is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. According to the definition of Standard Industry Classification in Europe and America, the catering industry refers to catering service institutions that aim at commercial profit. In China, according to the definition in the Notes on the Classification of National Economic Industries, the catering industry refers to the service activities of cooking, modulating and selling food to customers in a certain place for on-site consumption.

Features:

One-time:

Catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.

Intangible:

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

Difference:

On the one hand, the difference of catering services means that catering services are completed by catering department staff through manual labor, and each staff member provides different catering services for guests due to their age, gender, personality, quality and educational level. On the other hand, the same waiter will have different service attitudes and service methods on different occasions, at different times or in the face of different guests.

directness:

after the industrial and agricultural products with ordinary directness are produced, most of them have to go through multiple circulation links before they can reach consumers. If the products fail to pass the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so the producer and consumer are face-to-face service and face-to-face consumption.