Nowadays, with the development of the times, people's dietary concept has gradually changed from "what to eat" to "how to eat" and "how to eat", and the competition mode of catering industry has also changed from "comparing dishes" and "comparing service" to "comparing dining environment". So what is the business scope of catering co., ltd? Next, please appreciate the business scope of the catering co., ltd. that I collected and arranged for you online.
business scope of catering co., ltd.
catering, catering management and investment consulting, business consulting, catering consulting service, etiquette service and catering equipment sales
operating characteristics of catering co., ltd.
one-time
catering service can only be used once, which means that it can only be carried out when guests enter the restaurant, and the service will naturally terminate when guests leave the store.
intangibility
The catering industry has intangibility in service utility. It is different from tangible products such as fruits and vegetables, and 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 ordinary industrial and agricultural products 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.
business classification of catering co., ltd.
1. tourist hotels
the catering function of tourist hotels is consistent with that of restaurants mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. Among them, international tourist hotels not only provide accommodation needs for foreign visitors, but also attract a large number of local tourists with their elegant style, exquisite tableware, world food concept and perfect service. In addition, the hotel has large space, complete equipment and high professional standards of staff, so it can also have other functions such as gourmet banquet, wedding, funeral and celebration, exhibition and meeting, give full play to the marginal utility of catering and guide the prevalence of catering trends.
second, the restaurant
the restaurant refers to the place where diners eat formally. General restaurants can be divided into Chinese restaurants and western restaurants according to different tastes of products, and their characteristics are as follows:
1. Chinese restaurants
China has a vast territory, many nationalities and different folk customs, which are often based on geography, climate, customs, people's feelings, economy and other factors, shaping diverse cultural characters, forming unique eating habits and wonderful cooking methods, such as "sweet in the south and salty in the north" Each region has formed its own unique cuisine, and there are both snacks and big dishes, such as Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Guangdong cuisine, Anhui cuisine, Jiangsu cuisine, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeast flavor and so on.
2. Western restaurant
The definition of western restaurant refers to a restaurant with westernized decoration, catering to Europe and the United States, and western-style service as the main service. For the convenience of a large number of consumers who are not familiar with western food, most western restaurants offer set meals, such as meal A and meal B, in the order of soup, salad, main course, dessert and final drink. In order to attract more guests, some western restaurants even offer Chinese menus such as ribs rice and chicken leg rice for guests to choose from. Therefore, eating western food now is not the patent of rich people, and there is no particular catering etiquette. The nature of leisure and entertainment is greater than that of dinner. At present, in addition to the big hotels and high-end steakhouses, the flavor of traditional western food is guaranteed, and the general western restaurant has already got a different taste.
3. Buffet and fast food industry
1. Buffet
The purpose of buffet is to quickly provide nutritious and diverse diets for people who work and go to school outside the home at low prices. At present, self-service is not only widely used in schools, institutions and other groups, but also widely accepted by general commercial restaurants. Buffet has become a popular way of eating all over the world.
The prototype of cafeteria originated from YWCA (YWCA) in Kansa, Missouri, USA in 1891. In 1893, John R.Thompbom bought a restaurant in Chicago, and successfully introduced this service concept. Customers chose their favorite food at the dining table, becoming the first self-service restaurant, and also the first restaurant to control food supply and demand by using electric conveyor belt and central distribution. In 1926, he had 126 restaurants in the midwest and south. The key to its success is to reduce the labor cost to 1.5% of sales, which is much lower than that of other catering industries (21%-31%).
buffet can be divided into two forms (see table 1-2). One is that the guests pick up the dishes at the dining table by themselves, and then pay the bill by the number of samples, which is called cafetering in English; The other is that guests can take their own food, but you can eat as much as you want at one time, which is called buffet in English. Both modes are self-help or semi-self-help (feed is provided by waiters). In today's society where labor costs are expensive, this service mode is indeed an inevitable catering trend.
In the past, the design of the dining tables in self-service restaurants used a straight line (Figure 1-3). Customers entered from the same direction and waited patiently for the checkout after they got the food. At present, there are improved free-flowing (Figure 1-4) and serrated (Figure 1-5) dining table designs, which enable customers to cut in from the required food points and are extremely flexible, which can reduce the hard work and time waste of queuing, improve customer satisfaction and improve the utilization rate of restaurants.
The "all you can eat" buffet, which was introduced in the 1971s, has greatly shocked the management mode of the catering industry. Consumers are no longer afraid to go to big hotels because they are not familiar with ordering skills, and they are not bound by the combination of packages. Therefore, this catering method is widely loved by consumers, especially in the last two or three years, and it has become the main catering business of major hotels.
2. bento industry
bento industry, also known as fast food industry (called bento industry in Taiwan Province), can be said to be a major catering feature of rice-based ethnic groups. With the change of life style of urbanites, it is increasingly rare to eat lunch boxes at noon, and the fast food industry in metropolis is developing rapidly.
The main suppliers of box lunch are students, employees of factories and institutions and patients in hospitals, with the price ranging from 4 yuan to 12 yuan at most. The color and nutritional content of the dishes vary depending on the price, including main courses (such as fried pork ribs, roast chicken), semi-meat dishes (eggs, stir-fried shredded pork) and vegetarian dishes. More than 91% of the box lunch is served as lunch at noon. There are all kinds of Chinese, Western or mixed boxes, and the price is reasonable. The only drawback is the uneven quality and hygiene.
At present, the bento industry is gradually getting rid of the traditional kitchen preparation methods, starting with improving the working habits and working environment of the handlers, and adopting institutionalized procurement and scientific production systems, in order to achieve the expected nutrition and hygiene goals and reduce the possibility of food poisoning caused by credit bento.
fourth, the cold drink industry
in the hot summer, the most attractive thing is the cool ice cold drink. Therefore, the market of the cold drink industry has stood firm so far. The sales forms of the cold drink industry include traditional ice shops, which supply all kinds of cold drinks; There are also vending machines popular in recent years; There are even ice cream, yogurt and ice cream shops imported from abroad, which provide sanitary and expensive cold drinks. The biggest problem in the cold drink industry is hygiene. If the refrigeration equipment is not enough and the food raw materials are placed at room temperature, it is easy to cause bacteria to breed. If ice is handled by hand, it is also easy to cause food pollution. At present, cold drink shops and coffee shops have changed the disadvantages of traditional cold drink shops, and presented a brand-new business style with elegant decoration or chain operation.
v. vendors
vendors are a part of Chinese food culture. To understand the characteristics of China's food culture, we must first taste the delicious snacks of street vendors. As long as people gather, there will be vendors, and most of them are related to eating, which may be related to the traditional eating habit of "eating wherever you go". In the market, beside the park and at the corner of the street, vendors can be said to be ubiquitous and pervasive.
The nature of vendors is similar to the so-called fast food trucks in Europe and America, and they can often be seen in crowded places, such as markets, children's playgrounds and sports fields. They mainly provide simple and fast food, such as hot dogs, sandwiches and drinks. The food they supply is dazzling and everything is available. They make full use of the tiny space and create the maximum profit with the least manpower and material resources. Their reasonable price and the convenience of the location (often close at hand) can also make consumers flock to them.
The biggest problems faced by vendors should be the following:
(1) It is difficult to legalize. Most vendors often "run away from the police".
(2) Health problems are worrying. Vendors often operate in the open air, and dust and mosquitoes invade at any time, which is often the best parasitic environment for germs and affects the health of consumers.
(3) the environment is messy. Generally, vendors are located near their homes. If domestic garbage and sewage discharge are not effectively treated and the turnover environment is messy, it will affect customers' patronage.
(4) food quality is difficult to guarantee. Vendors usually only have simple kitchen utensils and lack professional chefs, so they can't guarantee quality.
because the vendor industry has the characteristics of traditional food culture and is convenient for the public, its existence value cannot be completely denied. For the existing problems in the vendor industry, the supervision organization should find concrete and feasible methods, or centralize management, or hold workshops to train employees, or even study and develop new management systems to ensure the healthy development of the vendor industry.
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