Basic skills of catering service: tray, wine pouring, table setting, flower folding, serving, dish division, changing tableware and other services.

catering service:

1. catering service refers to the sum of auxiliary support, contact and communication provided by catering practitioners for customers, customers enjoying catering products and using catering facilities. Its basic content is to satisfy customers' needs for security, dominance, trust, convenience, status and self-satisfaction.

2. Catering services can be divided into direct front desk service and indirect back desk service. Front desk service refers to the face-to-face service provided by restaurants, bars and other catering outlets, while background service refers to a series of work done by departments such as warehouses and kitchens that cannot be touched by guests for the production and service of catering products.

3. The foreground service and the background service complement each other. The background service is the foundation of the foreground service, and the foreground service is the continuation and perfection of the background service.

Characteristics of catering service:

1. Intangible: Although catering service is a hotel product with physical form, it still has the intangible characteristics of service. It can't be shown in detail before the sale. "It can't be quantified in the service, and it can't be stored after the service. Can't see or touch, can only be judged by physical and psychological feelings.

It is precisely because of this characteristic of service that catering products are not patented. Therefore, catering enterprises must be clear about the importance of innovation and innovation of catering products; And fully realize that the life cycle of catering products is extremely short.

2. extensiveness: people in the world, regardless of gender, age, position, wealth, customs and other differences, can become the service targets of the catering industry. Therefore, the catering service targets are extensive. But for the restaurant, its service should also determine the target guests, and anyone can be determined as the service object.

3. Synchronization and directness: the production process and sales process of catering products occur at the same time or almost at the same time, that is, production and sales on the spot, and consumers are in direct contact with producers, and there is no storage and transportation process of products in between. The synchronous characteristics of catering products make restaurant waiters have the opportunity to directly introduce and recommend food and drinks to customers and promote sales, which requires waiters to have dual skills, namely service skills and sales promotion skills. Therefore, catering service is different from the production and management of catering products.

4. Differences: Because catering services involve a lot of manual labor, little machine control, and employees have different working attitudes and skills, there are inevitably differences in quality and level of catering services.

5. Validity: Good service is directly related to the establishment of corporate image; Good service is the main factor to win the trust and goodwill of guests, make them feel respected and form a happy mood; Good service can create profits. It is one of the marketing methods of restaurants.

6. Uniformity of standards: the front desk service and the back desk service are unified. In the restaurant service, both high-quality dishes and commercial quality services are indispensable; In catering service, due to the subjective and objective influence, the difference of service effect and people's requirements are also different. Therefore, to satisfy most guests, there must be standardized and unified service standards. The establishment of restaurant service standards is mainly based on the decoration style, business characteristics and dining form of restaurants.