Characteristics of catering product management

1. Fragility of quality characteristics of catering products Most of the food raw materials used in catering products are fresh, which are easy to rot and deteriorate, and the shelf life of all kinds of dry materials is also short. However, the quality status of color, aroma, taste and shape of finished dishes is very fragile. When the temperature changes, the flavor of many dishes will change, and even if they are heated again, the flavor of raw materials cannot be restored. The instability and fragility of the quality of catering products have brought many difficulties to the production and operation of catering department.

2. Synchronization of production, sales and consumption of catering products. Because of the fragility of catering products' quality status, the production and management modes of catering products are determined. Most kinds of food and beverage can only be produced in a short time before the guests buy and consume, that is, they should be "cooked and eaten now" or "eaten while cooking". This makes the production, sale and consumption of catering products must be carried out simultaneously. In this way, the sales of meals and drinks show some characteristics:

(1) The sales volume is limited by the size of the venue. Generally speaking, the larger the catering business area, the greater its sales volume, which means the best way to operate on a large scale.

(2) Sales volume is limited by time. Only during the meal time will guests visit the restaurant to buy catering products.

3. Differences in catering products The production of catering products will be influenced by many factors, such as the chef's technical level, service staff's working attitude, service quality and mental state, which will make the products different. Even if the same person has the same product at different times, there will be quality deviation. Especially in the process of dining service, the differences in the waiter's gfd, age, personality, educational level, psychological quality and communication ability sometimes make the service effect completely different. Therefore, in order to narrow the differences of products, it is necessary to formulate production and service operating rules and quality standards, strengthen professional ethics education and business technical training for employees, make the production of catering products large-scale, standardize services and ensure the overall quality of catering products.

4. The complexity and diversity of catering products, first of all, is manifested in the wide variety, rich form and content of catering products. Under certain target market conditions, restaurants must provide dozens or even hundreds of menus in order to meet the different needs of customers for nutrition and flavor, but the actual demand of each dish is unpredictable, and most dishes cannot be produced in batches, while the content of meal and drink services is more complicated and diverse.

Secondly, the complexity and diversity of catering products are manifested in the difficulty of catering service. The guests that the restaurant can receive every day come from all directions. Due to the influence of different ages, genders, nationalities, regions, occupations, cultural backgrounds and personalities, the eating and drinking customs and hobbies are varied and varied. Even for the same catering product service, the feelings and evaluations of different guests may be very different.

Thirdly, there are many production links of catering products, and it is difficult to manage them. There are many links in the production of catering products, such as menu design, food raw material procurement, cooking, restaurant service, check-out and delivery, etc., and each link has strong coherence, so it is necessary to coordinate with each other to ensure product quality. In addition, the cost of catering production is difficult to control and the management is complex, which reflects the complexity of the production and operation of catering products.