the catering service license shall be classified and managed according to the format and scale of catering service operators. The classification method is as follows:

(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.) refer to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops.

1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111).

2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111m2 (excluding 511m2 and including 3111m2) or a seating capacity of 251-1111 (excluding 251 and including 1111).

3. Medium-sized restaurant: refers to a restaurant with a business area of 151-511m2 (excluding 151m2, including 511m2) or a dining seat of 75-251 (excluding 75, including 251).

4. Small-scale restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75).

if the area and the number of dining seats belong to two categories, the restaurant category shall be the larger one.

(2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks.

Dessert station: refers to an affiliated storefront opened by a catering service provider in or near the business premises of its main restaurant, with a fixed business premises, which directly sells or sells the food mainly consisting of ice cream, drinks and desserts delivered by the main restaurant after simple processing.

(5) Canteen: refers to the units set up in institutions, schools (including kindergartens), enterprises, institutions, construction sites and other places (places) for internal staff, students and other places to eat.

(6) Collective dining distribution unit: refers to a provider who processes and distributes food in a centralized way according to the ordering requirements of collective service objects, but does not provide dining places.

(7) central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.