question 1: what does the catering industry specifically include? The classification of domestic catering industry is mainly formed for the convenience of restaurant evaluation and supervision, which can be roughly divided into five categories: tourist hotels, restaurants, buffet and box lunch industries, cold drinks industries and vendors. The important contents and characteristics of its catering are described as follows.

1. tourist hotels

the catering function of tourist hotels is consistent with the restaurant I mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. Among them, international tourist hotels not only provide accommodation needs for foreign visitors, but also attract a large number of local tourists with their elegant style, exquisite tableware, world food concept and perfect service. In addition, the hotel has large space, complete equipment and high professional standards of staff, so it can also have other functions such as gourmet banquet, wedding, funeral and celebration, exhibition and meeting, give full play to the marginal utility of catering and guide the prevalence of catering trends.

second, the restaurant

the restaurant refers to the place where diners eat formally. General restaurants can be divided into Chinese restaurants and western restaurants according to different tastes of products, and their characteristics are as follows:

1. Chinese restaurants

China has a vast territory, many nationalities and different folk customs, which are often based on geography, climate, customs, people's feelings, economy and other factors, shaping diverse cultural characters, forming unique eating habits and wonderful cooking methods, such as "sweet in the south and salty in the north" Each region has formed its own unique cuisine, and there are both snacks and big dishes, such as Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Guangdong cuisine, Anhui cuisine, Jiangsu cuisine, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeast flavor and so on.

2. The definition of western restaurant refers to a restaurant with westernized decoration, catering to Europe and the United States, and western-style services. For the convenience of a large number of consumers who are not familiar with western food, most western restaurants offer set meals, such as meal A and meal B, in the order of soup, salad, main course, dessert and final drink. In order to attract more guests, some western restaurants even offer Chinese menus such as ribs rice and chicken leg rice for guests to choose from. Therefore, eating western food now is not the patent of rich people, and there is no particular catering etiquette. The nature of leisure and entertainment is greater than that of dinner. At present, in addition to the big hotels and high-end steakhouses, the flavor of traditional western food is guaranteed, and the general western restaurant has already got a different taste.

3. Buffet and fast food industry

1. Buffet

The purpose of buffet is to quickly provide nutritious and diverse diets for people who work and go to school outside the home at low prices. At present, self-service is not only widely used in schools, institutions and other groups, but also widely accepted by general commercial restaurants. Buffet has become a popular way of eating all over the world.

Types and characteristics of self-service The food in the special cafeteria is prepared in advance, and the food (except drinks) needed by the guests is provided at any time, and the guests who can provide the most in the shortest time can eat it at will, just like the buffet, and the guests will serve their own food (but the barbecue will be cut by the waiter) at one time. The prototype of the full-service cafeteria originated from YWCA (Young Women's Christian Association) in Kansa, Missouri, USA in 1891. In 1893, John R.Thompbom bought a restaurant in Chicago, and successfully introduced this service concept. Customers chose their favorite food at the dining table, becoming the first self-service restaurant, and also the first restaurant to control food supply and demand by using electric conveyor belt and central distribution. In 1926, he had 126 restaurants in the midwest and south. The key to its success is to reduce the labor cost to 1.5% of sales, which is much lower than that of other catering industries (21%-31%). Buffet can be divided into two forms. One is that the guests pick up the dishes at the dining table by themselves, and then pay the bill by the number of samples, which is called cafetering； in English; The other is that guests can take their own food, but you can eat as much as you want at one time, which is called buffet in English. Both of them are self-help or semi-self-help. In today's society where labor costs are expensive, this service mode is indeed an inevitable catering trend. In the past, the design of dining tables in self-service restaurants used a straight line. Customers entered from the same direction and waited patiently for the checkout after they got the food. At present, there are improved free-flowing and sawtooth-shaped dining table designs, which enable customers to cut in from the food they need, which is extremely flexible, can reduce the hard work and time waste of queuing, improve customer satisfaction and improve the utilization rate of restaurants. The "all you can eat" buffet, which was introduced in the 1971s, has greatly shocked the management mode of the catering industry. Consumers don't > >

question 2: what are the specific aspects of catering management? The company you are talking about is a chain enterprise, with branches in Ningbo, Hangzhou, Jinhua, Taizhou, Jiaxing and other places. As for catering management, they have their own professional management team, which has extremely rich management experience in canteen management. As far as what they contracted is concerned, taking a canteen dispute as an example, their managers solved it easily and managed it well in the kitchen.

The specific contents of catering management are as follows:

1. Diagnose the operating conditions;

2. Make a solution;

3. train professional knowledge of catering management;

4. Consultation on catering contents and dishes;

5. introduction of new dishes: Chinese and western fast food; Brine food processing;

6. Basic contents of catering management;

7. catering project planning and investment;

8. Food processing technology consultation focuses on transfer;

9. Consultation and training for catering talents;

11. integrated management of catering resources;

11. catering cultural exchange and catering products exhibition;

question 3: what are the contents of catering services? 21: 1, welcome service

2, order service

3, tea, hotel water service 4, dinner service

5, room service

6, ***

7, seeing off guests

8, parking service

9, baby service

11. Check-in service

Question 4: What aspects does the catering system include? It mainly includes financial management, warehouse management, cash register management, kitchen application management, membership management, etc.

Question 5: What are the job contents of catering waiters? You can check the service on the website, such as serving the guests' top dishes, serving the guests and closing the table after eating (that is, clearing the table). As always,

Question 6: What are the contents of catering services? There are many contents of catering services, from the moment when guests enter the store, even from the moment when they stop. Quality and quantity of catering products, honest management, personalized service before, during and after meals are all very important! The basic service skills of catering include six skills: tray, table setting, wine pouring, serving, dish dividing and cloth folding.

team: the angry bird leader answered, and it is forbidden to reprint! Welcome to ask! Hope to adopt!

Question 7: What are the contents of restaurant service quality? It is the concrete expression of the idea of serving guests wholeheartedly in language, expression and behavior. Service attitude is the basis of reflecting service quality, and high-quality service begins with excellent service attitude. Excellent service attitude is mainly manifested in the following points: ① initiative and enthusiasm; 2 due diligence; ③ Patience and thoughtfulness; 4 civilized and polite. (2) intact service equipment refers to the equipment and facilities used by restaurants to receive services. It directly reflects the material and technical level of restaurant service quality. Generally, it includes buildings, machinery and equipment, transportation, heating and cooling air conditioning, electrical equipment, sanitary equipment, communication equipment, all kinds of furniture and interior decoration. We should strengthen the management and careful maintenance of the service equipment in the restaurant, so that it is always in a good and normal state, and ensure the need for customer service at any time and place. (3) Perfect service items A restaurant is usually a comprehensive industry that provides food, rest and entertainment for its guests, which determines that its service items should be diversified instead of single. The number of service items provided is the embodiment of the hotel's grade, scale and management ability. The service items of modern restaurants can be roughly divided into two categories: one is the service items set up around the main business with clear and specific provisions in the service process, which are called basic service items, such as dining; All services proposed by guests, but not all guests have needs, are called additional services. To some extent, personalized additional services can attract more guests and leave an unforgettable impression on customers than basic services. (4) Flexible service mode refers to the forms and methods used by restaurants to serve guests warmly and thoughtfully. Its core is how to provide various conveniences for guests.

question 8: what items are included in the catering industry, including fast food, dinner, special meals and cold drinks?

question 9: what are the contents of the catering architectural design? The staple food workshop refers to the semi-finished products processing place such as rice, noodles, beans and miscellaneous grains.

9. staple food hot processing room: refers to the processing place where semi-finished staple foods are steamed, boiled, roasted, branded, fried and fried.

11. Non-staple food roughing room: including washing, peeling, deboning and cutting meat; Scrape scales, cut whiskers, break belly and wash fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of sea treasures; A processing place for picking and washing vegetables, etc.

11. Non-staple food fine processing room: the processing place where the roughly processed non-staple foods are washed, cut, weighed and mixed into semi-finished dishes according to the requirements of dishes.

12. Cooking hot processing room: refers to the hot processing room where finely processed semi-finished dishes are fried, fried, cooked, fried, steamed, braised and boiled with seasonings.

13. Cold meat processing room: includes two parts: cold meat production and blending, also known as pickles room and braised meat room. This specification is collectively referred to as cold meat processing room. Cold meat production department refers to the processing department where coarse and fine processed non-staple food is boiled, marinated, smoked, braised, fried and fried to make it into cooked food; Cold meat blending place refers to the processing place where raw cold and cooked food are cut, weighed and blended into cold dishes according to different requirements.

14. Special processing rooms of flavor restaurants, such as oven rooms (including roast duck and goose) or other processing rooms, shall be set as required, and their hot processing rooms shall be handled according to the requirements of this specification.

15. pantry: the place where finished products of staple food and non-staple food are sorted, distributed and temporarily placed.

16. Delivery office: the delivery office for finished products of main and non-staple foods, snacks, hot and cold drinks, etc. to the restaurant or dining hall.

17. Commissary: refers to the place where cigarettes, sugar, wine and snacks are sold.

18. Laboratory: mainly refers to the inspection office that processes food by itself.

19. Warehouse: including staple food warehouse, cold storage, dried vegetable warehouse, seasoning warehouse, vegetable warehouse, beverage warehouse, miscellaneous goods warehouse and health pool.

The kitchen is the production department of catering enterprises, and its operation is directly related to the quality of dishes and catering costs.

question 11: what are the core contents of catering marketing planning? Hello, Wisdom 365, I will answer for you:

Generally speaking, the core content of catering marketing planning mainly includes the following contents:

1. Marketing reasons: Marketing must be done to solve problems, and the core of which is to solve the purpose of increasing turnover, as well as enhancing visibility and user experience. You should design activities according to the needs of your restaurant. For example, the business in your store is not bad, but the tables are low. But be careful, don't make a full reduction, as that will sacrifice all your profits!

2. Marketing objectives: Depending on the activities and needs you design, the objectives will definitely be different. For example, our goal is to increase the turnover, including the percentage increase on weekdays, the percentage increase on weekends, the percentage increase on the whole week, the percentage increase on the whole month, and so on. Secondly, after the activities are over, the inactive period will increase by percentage points over the original turnover. And also set the cost target during the activity, personnel cost target, etc.

3. Design of marketing activities: This includes the whole activity plan, promotional materials, publicity channels, store implementation standards, store promotion or brushing, daily tasks and other aspects. The more complete it needs to be, the better. Considering all aspects, don't be too casual.

4. Landing of marketing plan: Every job should be specific to people, and there should be relevant person-in-charge and inspector for each job. An activity is like a project. It is necessary to establish the project leader and project schedule, and then check and adjust the schedule daily according to the backward time, and to what extent.

5. execution of marketing plan: execution is the core key to the effectiveness of marketing. For example, whether the publicity was carried out according to the regulations, we said we would distribute leaflets today, and then the employees told you that I did. Is this called execution? No, it should be when, where and who we are going to distribute leaflets today, what words and introductions should be given when distributing them, what the start time and end time are, how much each person should distribute, what the inspector's route should be, etc., so that everyone can know what they are doing, otherwise when you ask, people don't ask for a word, and you have nothing to say!

6. Supervision of marketing plan: The supervision of the plan includes the supervision of plan, the supervision of implementation and the supervision of results. We can't do the activity until the end of the activity, and then we can see if we have done it. From the design of the activity, we should establish a supervision mechanism, supervise the plan, supervise the progress and supervise the implementation, and report the supervision results to the standard, so that the upper level can find and solve the problem in time. If there is any requirement, it is also useless to ask.

7. Adjustment of marketing plan: The adjustment of the plan includes adjusting and optimizing the activities at any time during and after the activities, in combination with the actual effect, including the stocking of goods in each store, materials, whether the plan is reasonable, publicity content, publicity emphasis and publicity channels, etc., all of which need to be adjusted and optimized according to the actual activities, otherwise problems will easily occur!