The catering service provider may not indicate the ingredients or ingredient list of the bulk food in the storage location.

article 41 of the food safety law: "when storing bulk food, food business operators shall indicate the name, production date, shelf life, producer's name and contact information of the food at the storage location. When selling bulk food, food business operators shall indicate the name of the food, the date of production, the shelf life, the name of the producer and the contact information on the container and outer packaging of the bulk food. "

in accordance with item (4) of Article 87 of the Food Safety Law, those who fail to store and sell food or clean up food stocks according to the specified requirements shall be ordered to make corrections and given a warning; Refuses to correct, at more than 2111 yuan to 21111 yuan fine; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked.

introduction of catering service:

catering service: the service quality and service level are not only related to the benefit and reputation of the hotel, but also related to its survival and development. In the process of transforming institutionalization, proceduralization and standardization into individualization and diversification, the service goal we pursue is "harmonious service".

the so-called harmonious service is to express and embody the service style with the affection, skills, efficiency, knowledge and good cultivation of the waiter, which is a concentrated expression of the harmonious relationship between customers and customers. The concrete manifestations are: the unity of standard and personality, quickness and safety, enthusiasm and etiquette, kindness and elegance, and responsibility and flexibility.