Catering service is a series of activities in which the employees of a catering company provide food and beverage products for dining guests.

Food service

Service can be divided into front-of-house service directly to the guests and back-of-house service indirectly to the guests.

Front service refers to the restaurant,

bar

and other food and beverage business point of face-to-face for the guests to provide services,

while the back office service refers to the warehouse,

kitchen and other guests can not be touched by the line of sight

department of the food and beverage products for the production of a series of

service work.

Front service and backstage

service complement each other,

backstage service is the foundation of front service,

front service is the continuation and improvement of backstage service.

1. Intangibility

Intangibility is the ****ness of service products. Although the catering product is a product with physical form, it still has

service intangibility characteristics, that is, invisible, touch, and impossible to quantify. The intangibility of catering services is

means that dining guests only after the purchase and enjoyment of catering products,

can only rely on the degree of physiological and psychological satisfaction to

evaluate its advantages and disadvantages.

In fact,

Most restaurant consumers choose a restaurant,

often only on the basis of the information they get about the restaurant

hall,

such as from the advertisement,

family and friends of the "delicious,

clean,

cheap, good quality,

The decision to buy is made from advertisements, friends and family that say "delicious, clean and hygienic,

inexpensive and beautiful"

environment.

As for whether their choice is correct or not,

it can only be evaluated and judged by their physical and psychological satisfaction after they visit the restaurant and

enjoy it.

Because of this feature of the service decided to catering products without patent fate, therefore, catering enterprises must

be clear catering product innovation,

innovation of the important;

also make catering managers fully aware of the catering product life

life cycle is extremely short-lived.

2. Disposable

The disposability of catering service refers to the fact that catering service can only be enjoyed at the same time, and can no longer be used when it is outdated. This is the same as the flight

class seats, hotel rooms, movie theater seats, when the plane empty half of the seats to take off, the hotel a

day's room occupancy rate of

30%

, lunchtime movie on time, the big cinema but came to a dozen viewers.

Then the empty seats on that plane, the empty rooms in the hotel, and the empty seats in the movie theater become irreparable losses. Because

they have lost the sale for that day forever,

even if the next day is full,

because the lost revenue from the previous day

can never be made up.

This requires that catering companies should receive every guest,

Improve the satisfaction level of every

a dining guest, in order to make them come back again and again.

3. Directness

The directness of catering service refers to the production, sales and consumption of food and beverage products almost synchronized, that is,

The production process of the enterprise is the consumption process of the guests. This means that the restaurant even if the production of food and beverage products,

is also the sales of food and beverage products,

this requires catering enterprises to focus on the service process,

but also pay attention to the dining

environment.

4. Difference

The difference of catering service is mainly manifested in two aspects: on the one hand, different catering waiters due to age

age, gender, personality, education and work experience differences, they provide guests with the service is certainly not

all the same; on the other hand, the same waiter and then different occasions, different time, their service attitude, service

service. On the other hand, on different occasions and at different times, the same waiter's service attitude and service

effects will also have certain differences.

This requires catering companies to develop service standards,

and strengthen the service process

control.