Catering management refers to enterprises, hospitals, schools, hotels, etc. contracting catering management services to professional catering companies for management according to needs, and then selecting various dishes provided by catering companies for dining. ?

Catering management is a business work that integrates operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics, which requires hotels to have their own characteristics in catering management to meet the requirements of management subjects.

relevant requirements

1. The catering service provider shall formulate and implement raw material procurement control requirements to ensure that the purchased raw materials meet food safety standards.

2. Catering service providers should implement the system of incoming goods inspection and ticket collection for food, food additives and food-related products.

3. The catering service provider should also establish and implement the accounting record system for food, food additives and food-related products, and truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents.