The characteristic of catering production is 1. There are many kinds of products, which are difficult to store. There are many kinds of catering products in China. Eight cuisines are fragrant, crisp, sweet and spicy, which enjoy high prestige in the world catering culture. Chinese food has its own unique characteristics in quality assurance. Once kitchen dishes and snacks are produced, their quality indicators will decline with the passage of time. This inverse ratio effect between time and quality is reflected in the feeling of products, such as the color, aroma, taste and shape of dishes will deteriorate with time. Nutrients are reduced, vitamins are destroyed a lot, and they change from fresh to aging. Although the kitchen is equipped with refrigerator and cold storage, most of them only store raw materials and semi-finished products. Its products are still on sale, so it is better to eat them right away. Only in this way can we ensure the quality of the products and achieve the purpose of delicious food. 2. The product has short production time, quick effect and one-time consumption. After the variety of food and drink that the guest wants is determined, it must be delivered to the guest's table within 20-40 minutes after the chef cooks. Compared with other industrial products, the production time is relatively short, and the consumption of guests is only one-off. It's not like the furniture and beds in the guest room can be reused, nor is it like the sale of whole bottles of drinks. After paying the bill, guests can't spend it all at once, but they can keep it for further drinking. Chinese food consumption is not only one-off, but also time-limited. As time goes on, hot and cold dishes are eroded by air. Therefore, from the diners' feelings about quality, there is a great time limit. It is difficult to predict the output. The products produced by catering mainly depend on the customer situation, that is, the number of guests who come to the restaurant for dinner in a certain period of time. Analyzing the number of guests who come to eat, the general rule is that when the cooking quality is good and relatively stable, the guest situation changes with the seasons, and there will be no big contrast. However, under special circumstances, the factors that affect customer's mood change are: unstable cooking quality and service quality, sudden weather change, political and economic changes, temporary changes in customer's mood, and customers who order food taste the flavor outside the store; A fully booked hall may be turned over by western guests, overloaded with production and reception, and so on. The change of catering production demand caused by customer emotion can grasp the general law, but it is difficult to quantify. 4. Handicraft of product making. Catering production, also known as kitchen cooking, is an artistic display of chef's technical operation and a major part of catering culture. At present, the personal art in China's catering industry is flexible, diverse, small in batch and complex in technical requirements. Some are in a hurry to cook with an open flame, so you can take it right away; Others need to be salted, fried, smoked, roasted and repeatedly made to become dishes. So the chef's labor changes too much, and the quality is difficult to control. 5. Fast feedback of product information. With the needs of market competition, the hotel industry wins with high quality service, and the cooking technology wins customers with special new technology, which makes the catering industry compete for beauty, speeds up the information feedback of products and understands the needs of customers in time. In order to grasp the opinions of the guests in time and accurately, some restaurants are made by special personnel, and the chefs are numbered and listed. Every dish cooked is marked with the chef's number when it is served at the guest table. If the guests have any comments on the products, they can feed them back to the producer's ears through the waiter. Sometimes customers and manufacturers meet directly to exchange views on product quality, which has immediate effect. It also allows guests to get rid of a chef's poor cooking skills, choose a chef who suits their own tastes to make products, and designate a chef to cook for themselves when they come to dinner next time. This practice invisibly improves the sense of identity of guests and the sense of responsibility of chefs.