Four key points: service awareness; Personal hygiene; Food safety; Skills of solving customer questions.

there are two main concepts of catering: one is catering, and the other refers to the industries or institutions that provide catering to meet the dietary needs of diners, so as to obtain corresponding service income. Due to the different eating habits and tastes of different people in different regions and cultures, restaurants around the world show diversified characteristics.

The catering market will enter the era of brand consumption, and the catering industry in China will continue to play an active role in expanding consumption and promoting employment with a growth rate of 16%.

Renewal of service concept:

Today's catering service has stepped into a higher level of individuation, delicacy, diversification and humanization from routinization, standardization and standardization. It does not overemphasize the specific size and distance standard of table utensils, but pays more attention to practicality, cares about the problems that guests care about, and embodies cordial, thoughtful and meticulous service.

It embodies humanization in nuances, and integrates artistry in the service process. Some restaurants even add performance services, and abandon standing services and advocate walking services, observing guests to meet their needs while walking, making catering services more prominent.

above content reference: Baidu Encyclopedia-Catering