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 industry, cold drinks industry 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 > >

what does the catering industry need?

1. Geographical environment of the target market

1. Geographical characteristics of the market: regional landforms, political areas and the center of the city. 2. Characteristics of market climate: There is a great potential relationship between climate conditions and consumers' eating habits.

II. Analysis of industry environment

Main economic indicators of the target market:

1. Gross domestic product of the current year in the market where the enterprise is located, as well as data of previous years. 2. The investment situation of this market. 3. Tourism data that have a great impact on the catering market, especially the number of tourists received in the past year, and whether it is a developing trend or a declining trend. 4. Take the per capita disposable income of local urban residents, the average wage of employees in the city and the proportion of income provided by catering consumption as the reference for restaurant pricing. 5, the city's population statistics, including the number of non-agricultural population and agricultural population, are used to predict the size of the restaurant's passenger flow and the consumption level and consumption ability of the residents in this area. 6. Education level of consumers. 7, consumer lifestyle, eating habits. 8. Per capita income of consumers.

industrial environment:

1. Business prosperity. 2. The trend and potential of commercialization. 3, local * * * preferential and supportive policies, including fire control, public security, culture, industry and commerce, epidemic prevention and other policies.

Social environment:

1. Local customs and habits. 2. History and culture. 3. National structure. 4. International communication, production and circulation of main food raw materials.

Third, market analysis

1. Economic indicators: the operating status and strength of local catering enterprises; Form of ownership and its proportion; Number of business outlets; Number of employees.

2. The operating status of the catering industry in the market selected by the branch: the number of enterprises and their competitiveness (has scale competition been formed? ）； Management level; Management level; Status of cuisine.

3. Analysis of competitors:

A. Current situation of traditional competitors: statistical analysis of number, performance level, turnover and profit income; Reason for success: advanced management level? Excellent service? Superior social and environmental conditions? Reason for failure: Is there something wrong with the food? Operating mechanism failure, etc.

b, advantages of traditional competitors: traditional advantages; Advantages of business scale; Location advantage; The main dish advantage.

c, emerging high-end catering operators: what kind of cuisine do they operate? Cuisine orientation? Whether civilian, aristocratic, etc. Business location: which area, section, decoration style and selection of decorative objects. Business status: turnover, operating profit, number of diners, number of reservations, etc. Business scale: the area of the store

and the number of guests that can be accommodated. Area distribution in the hall, etc.

4. consumer analysis:

a. consumers' eating habits, tastes and preferences in this market.

b, the consumption characteristics of consumers in this market, including consumers' consumption consciousness, whether they like to eat in restaurants, how the consumption ratio of individuals or families is compared with Chengdu, and the level of consumption.

c, target market consumer classification: * * *, military, enterprises, family consumption (including wedding banquets), tourists.

5. Advantage strategy for opening a shop in this area:

Competitive strategy: the best entry point in the market; Marketing strategy: publicity and customer recognition; Cultivate customer preference; Establish a frequent customer network relationship.

description of site selection optimization scheme

a, * * * risk prevention of demolition

1. Pay attention to the demolition and reconstruction of buildings and streets, and avoid building stores blindly. 2. Be sure to consult the local * * * department and obtain a written commitment from * * * when determining the location of the restaurant. 3. Avoid building stores in areas with disputed property rights. 4. All licenses must be complete and conform to laws and policies.

b, local business situation: pay attention to collect and evaluate the relevant data of the rapid growth of business around restaurants, and make an objective and accurate evaluation.

C. Evaluation of competitive nature: 1. Restaurants offering similar food and dishes may lead to direct vicious competition. 2. Avoid direct competition at the initial stage of opening a store.

d, scale and appearance: 1. Parking lots and other facilities should be provided with sufficient scale and capacity. 2. Square or rectangular dining room is the best, others are not desirable unless there is a large space. 3. Consider the acceptability of future consumers.

e. Land price: 1. Pay attention to the comprehensive evaluation of potential value and actual value. 2, regardless of the city center or suburbs, the key depends on the size of consumer households and floating population. 3. Consider whether the increase in land price has a greater impact on business input and output.

F. Energy supply: 1. All site selection must meet the standard of "three links and one leveling", that is, water, electricity and gas links. 2. The quality of water. 3. Pay attention to economic accounting.

g. Street and traffic: 1. Is it a residential community street? 2. Is it a commercial street passage? 3. Street protection and maintenance ...... > >

What are the jobs in the catering industry?

There are too many jobs, so I can't speak on my mobile phone very slowly. There are directors, managers, directors, ministers, foremen, waiters, cashier, bar, guests, doormen, drinks, sales department, personnel department, finance department, logistics department, security department, production department, inspection department, etc.

Are there any good projects in the catering industry?

Nowadays, pizza is undoubtedly a very popular food among many catering projects, and it has attracted people's attention since it came to the table of China people. Nowadays, many people think that pizza is convenient to eat and inexpensive, and it is often our favorite. However, most stores are located in large and medium-sized cities, and the number is limited. In 95% of small and medium-sized cities, the market is still blank. So the pizza industry still has a lot of room for development.

What are the listed catering companies in China?

I only know the "Hunan and Hubei feelings"

What are the five points of the traditional catering industry?

There are two kinds of traditional catering, which are more around the similar characteristics of being big, distinctive and expensive to build their own brands. This kind of catering is more aimed at the political and business circles as consumers. The investment is relatively high, and the profit is of course objective, but the premise is to have contacts and strong funds. Modern catering and small-scale traditional catering are aimed at young people and low-consumption people. The investment is relatively small and the profit is less. The disadvantage of traditional catering is that there is no specific process, and everyone makes different flavors. Therefore, the higher the skills of chefs who study traditional catering, the higher their salary will be. This has led to the development of traditional catering more dependent on the level of chefs, while the environment is secondary. Similarly, this is also the advantage of the high-end catering industry. The disadvantage of modern catering is that it is difficult to have its own characteristics. Of course, this can also be regarded as an advantage, that is, for the passenger flow of fast food, as long as the types of modern catering are increased, it can attract passengers. However, it is certain that modern catering will not focus on the harmony of its own tastes, but the environment and catering taste will each account for 51%.

What are the main categories of catering?

Are you asking what departments are under the hotel catering department? If so, it is as follows: 1. Chinese restaurants (because Chinese restaurants are definitely available in China) 2. Banquet department (responsible for banquets, conferences, cocktail parties, etc.) 3. Western food department (some hotels will also set up some steakhouses or operate more advanced French western food in some special locations of the hotel. In addition, the lobby bar also belongs to the western food department, and some hotels will be under the jurisdiction of the wine department. Japanese food department (responsible for Japanese food. Hotels will open restaurants with different themes according to different types of business, such as Korean restaurants, Korean restaurants and Thai restaurants. ) 5. Liquor Department (In the hotel, except the drinks in the guest room, the drinks in other business points belong to this department. This department is also the department where the bartenders are familiar. ) 6. Stewardship Department (in charge of all the cups and tableware in the catering department, the hygiene of some restaurants and the maintenance of tableware, etc.). 7. Chinese Kitchen Department (responsible for cooking Chinese food, when there is a Chinese banquet, people will be sent to the banquet kitchen to make products. ) 8. The Western Kitchen Department (responsible for making western food, having western-style banquets and cocktail parties, etc.) will send people to the banquet kitchen to make products, and this department will also make fruit baskets for some VIP rooms. In addition, the kitchen for entertainment and recreation is also in charge of this kitchen. Japanese kitchen department (responsible for cooking Japanese food, there will be a kitchen in any restaurant. ) 11, in some hotels, some departments will be combined and managed according to the scale of operation. In a word, management will change according to different situations.

what are the catering and entertainment industries? It needs to be complete, thank you.

The catering industry is mainly divided into five categories: tourist hotels, restaurants (Chinese food and western food), buffet and lunch boxes, cold drinks and vendors. Specifically, it can be divided into three types: convenient mass catering market, high-grade catering market and atmosphere catering market. The convenient mass catering market is mass consumption; There are many secondary and tertiary cities in the high-end catering market, especially in the tertiary cities; The atmosphere catering market is sandwiched between high-end and low-end, mainly some theme restaurants and atmosphere restaurants;

the entertainment industry mainly includes: song and dance halls, performing arts halls, discos, KTV, nightclubs, music cafes, billiards, golf, bowling alleys, game halls, entertainment venues and other entertainment places, as well as bars, restaurants, cafes and other businesses that provide services for customers' entertainment activities.

Movies, music, television, radio and other mass media can also be classified as entertainment industries.

I hope it helps you.

what are the job titles in the catering industry? How is it divided?

positions and responsibilities of the food and beverage department (according to the responsibilities of each position)

1. Manager of the food and beverage department

Job title: Manager of the food and beverage department

Direct superior: General Manager or Deputy General Manager

Direct subordinate: Director of the food and beverage department

Scope of work

This position is related to the operation and control of Chinese and western restaurants in the whole food and beverage department, and it should implement the established policies.

Main responsibilities

Human resources

1. Evaluate the working conditions of all employees in the food and beverage department, make development plans for employees in the department, and promote well-trained employees.

2. Prepare a skill training plan for the department staff, with a new starting point every day, supervise the implementation of the plan, and make appropriate modifications if necessary, so as to improve the service skills of all staff.

3. Review