The classification of the domestic catering industry is mainly for the convenience of restaurant assessment, easy to supervise and form, can be roughly divided into tourist hotels, restaurants, buffets and boxed lunch industry, cold drinks and vendors of five categories, now the important elements of its food and beverage and features are described below. First, tourist hotels Tourist hotels catering functions, and the aforementioned restaurant a consistent. Tourist hotels can be divided into international tourist hotels and general tourist hotels, of which international tourist hotels, in addition to providing accommodation for foreign visitors, but also its elegant style, fine tableware, the world's view of food and drink and perfect service, attracting a large number of local customers; coupled with the hotel's large venues, well-equipped, high professional standards of staff, so it can be both gourmet banquets, weddings and funerals, show meetings and other functions, to give full play to the marginal food and beverage industry, and to give full play to the food and beverage industry. Functions, give full play to the marginal utility of food and beverage, to guide the prevalence of food and beverage trends. Second, the restaurant The restaurant is a formal dining place for foreign diners. General restaurant according to the different tastes of the products can be divided into two kinds of restaurants, Western restaurant, its characteristics are as follows: 1, Chinese restaurant China's vast territory, many ethnic groups, 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 wonderful cooking methods, there is the so-called "Southern sweet, salty, spicy, spicy, sour" - the West! The so-called "southern sweet, northern salty, eastern spicy, western sour" - with the geographical changes, each region has formed its own unique cuisine, and both snacks, but also dishes, such as Sichuan, Lu, Zhejiang, Guangdong, Anhui, Jiangsu, Hunan, Yunnan, Beijing, Northeast, and so on, and so forth, to name a few. 2、Western Restaurant The definition of western restaurant is to refer to the decoration of westernization, supply of European and American food and drink and western-style service-based restaurant. For the convenience of a large number of consumers who are not familiar with Western cuisine, most Western restaurants offer set menus, such as Meal A and Meal B, which are roughly in the order of soup, salad, main course, dessert and lastly, drinks. 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 is still the quality of the traditional Western-style food flavor, on the general Western-style restaurant, get has been a different kind of interest. Third, the buffet and fast food industry 1, buffet buffet buffet is the purpose of a low price to quickly supply nutritious, varied diet by the outside work, go to school people eat. At present, in addition to 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 of eating all over the world. The prototype of self-service restaurants originated from the YWCA (Young Women's Christian Association) in Kansa, Missouri, U.S.A. in 1891. 1893 Thomson (John R. Thompbom) purchased a restaurant in Chicago and succeeded in introducing the concept of this kind of service by the customer self-selected to the dining table to select their favorite foods, becoming the first self-service restaurant, but also the first to use electric 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 the labor costs of other restaurants (20%-30%). Buffets can be categorized into two forms (e.g., Table 1-2). 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 the full, known as the buffet in English. two ways are self-help or semi-self-help type (feed supplied by the waiter), in the expensive labor cost of today's society, this kind of service is indeed inevitable food and beverage trend! Trend. In the past, self-service restaurants were designed with a single line (Figure 1-3), where customers entered from the same direction, got their food, and waited patiently for the check. Now there are improved Free flow type (Figure 1-4) and sawtooth type (Figure 1-5) of the table design, so that customers can cut 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. In the 1970s, the implementation of the "all-you-can-eat" buffet, the restaurant industry's way of doing business a great shock.