Specific food service providers are schools (including child care institutions) canteens, canteens of elderly institutions, canteens of medical institutions, central kitchens, collective meal delivery units, chain restaurant enterprises. Specific food service providers should conduct a weekly self-inspection.

The Code of Practice for Food Safety in Catering Services was released in July 2018 by the State Administration of Market Supervision. It will come into force on October 1, 2018ri. The content covers standards and basic norms for various aspects of food service such as food service premises, food handling, cleaning operations, cleaning of eating utensils and takeaway delivery.

Content specification is more in order to guide food service providers, in accordance with food safety laws, regulations, rules and normative documents, the implementation of the main responsibility for food safety, standardize the behavior of food and beverage operations, to enhance the ability of food safety management, to ensure that the food and beverage food safety to develop this specification.

Service quality, service level is not only related to the hotel's efficiency, reputation, but also related to the survival and development of the hotel. In the institutionalized, procedural, standardized to personalized, diversified transformation process, we are pursuing the service goal is harmonious service.

The so-called harmonious service, is to waiter's affection, skills, efficiency, knowledge and good cultivation, expression and embodiment of service style, is a concentrated manifestation of the harmonious relationship with the guests. Specifically manifested as: standard and personality unity, fast and steady unity, enthusiasm and etiquette unity, cordial and elegant unity, keep responsibility and flexibility unity.