Basic introduction Chinese name: catering industry mbth: catering nature: food production and operation industry classification: tourist hotels, restaurants, buffets, cold drinks, vendors' employment prospects: professional cooking talent shortage classification, prospects, domestic situation, characteristics, one-off, intangible, differences, directness, talent demand, entrepreneurship analysis, development model, rectification start-up, employment focus, business service and classification The catering industry is mainly divided into tourist hotels. 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 second-and third-tier cities in the high-end catering market, especially the third-tier cities; Ambient catering market is sandwiched between high-end and low-end, mainly some theme restaurants and ambience restaurants. Prospect catering industry is an early opening industry in China. The continuous influx of internationally renowned catering enterprises has had a profound impact on the business philosophy, service quality standards, cultural atmosphere, diet structure and quality requirements of employees in China's catering industry. It can be predicted that the fierce competition in China catering industry will continue in the future. Because there are not many domestic catering enterprises that operate internationally, the main customers of Chinese food overseas are overseas Chinese, and Chinese food is also one of the pillar industries of Chinese economy in the world today. However, due to the diversity of Chinese food requirements and different cooking techniques, seasonal changes have different requirements for diet. Chinese food cannot be standardized and industrialized like McDonald's and KFC, and its "going out" road seems to be difficult. The catering industry has experienced more than 30 years of development and market competition. The development of China's catering industry has entered a new stage of diversification of investment subjects, diversification of business formats, chain of business models and industrialization of industry development, and the industry has a strong development momentum. By August of 20 1 1 year, the sales revenue of China's catering industry reached1292.3 billion yuan, a year-on-year increase of 16.3%. As an important part of the service industry, the catering industry has received extensive attention because of its large market, rapid growth, wide influence and strong ability to absorb employment. It is also an important carrier for developed countries to export capital, brands and culture. The intervention of various financial capital and industrial capital contributed to this trend. Domestic situation In 2006, the annual retail sales of catering consumption in China exceeded the trillion yuan mark for the first time, reaching 103455 billion yuan, up by 16.4% year-on-year, with a net increase of 1458 billion yuan over the previous year, achieving a double-digit rapid growth of 16 years, and an increase of/kloc over the initial period of reform and opening up. In 2007, the development of China's catering industry reached a new level, with the annual retail sales reaching 65,438 0.52 billion yuan, an increase of about 2,006.5 billion yuan over the previous year, with a year-on-year increase of 65,438 0.9%, an increase of 3 percentage points over the same period of last year, accounting for 65,438 0.3% of the total retail sales of social consumer goods, driving the total retail sales of social consumer goods to increase by 2. The rapid and sustainable development of catering industry in China shows that under the background of social demand and economic development, the overall scale of the industry is expanding day by day, and its position and role in the national economy are obviously promoted and strengthened. In 20081-1/month, the retail sales of accommodation and catering industry in China reached 13905. 1 billion yuan, up 24.9% year-on-year, basically the same as the previous year, 6. 1 percentage point faster than the same period. During the period of 165438+ 10, the national accommodation and catering industry continued to maintain rapid growth, with retail sales of1376.6 billion yuan, up 25. 1% year-on-year, 3.5 percentage points faster than the same period last year, but 6.6% lower than last month. Since the second half of 2008, under the background of expanding domestic demand, the Ministry of Commerce has proposed to vigorously develop the catering industry from the perspective of expanding domestic demand and stimulating consumption. Promote development with consumption, and vigorously develop the catering industry in three aspects. First of all, vigorously develop popular catering. Secondly, focus on solving the problem of safe consumption in the catering industry and strictly control the procurement of food raw materials. The third is to actively promote energy conservation and environmental protection and promote the in-depth development of energy conservation and emission reduction in the industry. Catering industry: Ten years of development 2002 -20 1 1 year is a decade of great changes in the catering industry. Many catering enterprises have established brand development strategies and regional development strategies, and started cross-regional operations, striving to build catering brands and seize the commanding heights of the local catering industry. The chain scale of enterprises has become a remarkable feature of this period. In this decade, the competition pattern and consumption behavior of catering industry have changed greatly. From the perspective of competition pattern, first, from simple price competition and product quality competition, it has developed into the competition between products and corporate brands and the competition of cultural taste; Second, from single store competition and single format competition to multi-format, chain, collectivization and large-scale competition. Third, we began to break through geographical restrictions, from local development to foreign development, from small cities to large and medium-sized cities, from the eastern coast to the central and western regions. According to the data of National Bureau of Statistics, the turnover of catering industry in China was 509 billion yuan in 2002, and it broke through 1 trillion yuan for the first time in 2006, and reached 2 trillion yuan in 20 1 1 year. The catering industry 10 has maintained a double-digit growth rate, which is twice the growth rate of China's GDP. The rapid development of catering industry plays an important role in developing economy, improving people's living standards, achieving employment and promoting the status of China's catering culture. The demand of catering enterprises for catering management talents and excellent technical talents will be more prominent, and the demand for cooking technical talents will be in short supply for a long time, which will make the shortage of talents in catering enterprises more severe in the future. Constraints 1. Small business thinking, slow development of small and medium-sized enterprises from the overall market situation of the catering industry, it is easy to get started in the catering industry, and it is easy to start a Chinese restaurant, bakery and hot pot restaurant. Although small-scale operation can earn some profits, the internal management structure of catering enterprises is easy to be missing, such as food quality control, cash control, employee management, key employee incentives, etc., which is not conducive to making enterprises bigger and stronger. This is an important reason why the catering industry in China is mostly small and medium-sized. Facing the increasingly competitive market, the operation mode of small and medium-sized catering enterprises is difficult to support the rapid development of catering enterprises. Many small and medium-sized catering enterprises were eliminated in local competition and eventually closed their stores. Second, catering enterprises lack a large number of talents. The quality of citizens determines the spiritual outlook of urban culture, and enterprise talents are an important factor in the future direction of catering enterprises. Lack of management team and talents is a common problem in China chain catering industry, including large listed catering enterprises. At present, China's catering enterprises are developing rapidly, and each catering enterprise urgently needs excellent chefs and management talents, which leads to the frequent flow of excellent chefs and management talents in various jobs, and enterprises cannot retain excellent talents, which has become the bottleneck of the development of the catering industry. Although some catering enterprises have entered a period of rapid development after years of accumulation, facing the standardized management and development strategy of chain stores, the lack of specialized talents has become a problem that cannot be ignored. If the company cannot attract or train enough technical, management and service personnel, or a large number of personnel flow, the company's development will be seriously limited. Third, the current situation of food safety is not optimistic. The catering industry is most closely related to consumers' daily lives, and food safety is closely related to people's lives, so the industry as a whole has a high demand for food safety supervision and quality control. Food safety has become a common concern in people's lives. Frequent food safety problems such as waste oil, poisoned rice, poisoned milk powder and fake pig ears emerge one after another. On the one hand, for small and medium-sized catering enterprises in China, due to their weak foundation, generally low management level, and indifferent awareness of safety, risk, honesty and responsibility, their supervision ability has not fully adapted to the development of the catering industry and the people's requirements for food safety, and it is a long way to go to ensure the food safety of catering services. On the other hand, for large catering enterprises, with the increase of chain stores and dishes, the requirements for food safety and quality control are becoming more and more detailed. If a certain link of quality control is neglected and food safety cannot be guaranteed, it will affect the development of the whole enterprise and even destroy an enterprise. Fourth, market competition has intensified. From the price war between Master Kong and Uni-President Instant Noodles to the preferential war between KFC and Dicos, the competition between Chinese food and Chinese food, Chinese food and western food and catering industry is becoming increasingly fierce. From simple price and quality competition to product, enterprise brand and culture competition, from single store competition and single format competition to multi-format, chain, group and large-scale competition; From the competition of domestic enterprises to the competition between domestic enterprises and foreign enterprises, etc. The intensification of market competition, on the one hand, makes the industry survive the fittest, and its development is becoming increasingly ideal; On the other hand, competition may lead to price wars and vicious cycles. The price war will reduce the profit space of catering enterprises, and the compression of profit space may lead to the recurrence of food safety problems. Features One-time catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant. Intangible catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service. On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and educational level. On the other hand, the same waiter will have different service attitudes and methods on different occasions, at different times or in the face of different guests. After direct and general industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the products fail the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers serve face to face. With the continuous development of social economy, catering consumption patterns are increasingly diversified and modernized, the positioning of catering business will become more and more collectivized and branded, the connotation of catering service will become more and more humanized and ecological, and the spread of catering culture will become more and more international and market-oriented. How to deal with the booming catering situation is not only a problem faced by catering enterprises, but also a problem that should be considered in cooking education. The catering industry has been growing at a double-digit high speed for 10 years. In the next five years, the catering industry in China will continue to maintain a high-speed growth model. Brand, scale, chain and cross-regional catering operation will be the future trend. Popular catering operation will continue to extend, special catering will become more prominent, and the status of Chinese dinner catering will become more prominent. At the same time, the demand for talents in catering enterprises will be more prominent, and it will be in short supply for a long time, which will make the shortage of talents in catering enterprises more severe in the future. The development of catering management talents is inseparable from talents. The most valuable asset of an enterprise is its talents, and catering enterprises are no exception. Enterprise talents are the pillar of the development of catering industry. The quality of employees, especially the quality of managers, restricts the development of catering enterprises, and the shortage of management talents is a problem faced by most catering enterprises. As far as the management talents of catering enterprises are concerned, there is a huge difference between "low starting point and high requirements". At present, most managers of domestic catering enterprises are gradually promoted from grassroots employees. Because the job contents of the two positions before and after the promotion are completely different, and the management knowledge has not been studied in the previous study, the new professional post knowledge can not be effectively supplemented after the promotion, and it is naturally difficult to be competent for the staff management of the new position. Some enterprises are aware of these problems and often carry out employee training to improve the quality of employees. However, in the process of training, catering enterprises lack targeted training materials. In addition, the training of most enterprises is about general employee skills, etiquette, systems, etc., which has not played much role in further improving the quality of employees and cultivating their management skills. Catering enterprises have higher and higher requirements for the quality of employees, and the demand for middle and senior talents is increasing. For a long time to come, seeking outside help to improve the quality of employees has become an important choice for many catering enterprises. Food and beverage management talents are the main force of hotel food and beverage department, and the management level of food and beverage department depends on the ability and quality of food and beverage management talents. Therefore, it is the characteristic of higher vocational colleges to cultivate practical and skilled talents with management ability, which also meets the needs of the development of catering industry. There are countless different types of restaurants in cities all over the country, but customers have different preferences for different catering enterprises. Some catering enterprises are crowded, while others are empty. The main reason for the huge gap is that different catering enterprises have different tastes, but in the final analysis, the professional level of chefs in catering enterprises is different. Therefore, cooking talents play a very important role in the development of catering enterprises. In the process of development, catering enterprises also pay special attention to the introduction of professional cooking talents. It is reported that in the next five years, with the rapid development of the catering industry, the gap of professional cooking talents will reach100000, and the huge talent gap has become a bottleneck restricting the development of the catering industry. Getting rid of the talent gap and realizing the introduction of professional cooking talents have become the common aspiration of major catering enterprises. Take Chengdu as an example. At present, there are more than 40,000 catering enterprises in Chengdu, with about 700,000 employees in the catering industry. The shortage of professional cooking talents exceeds 200,000. Only the gathering of cooking talents, Chengdu, known as the "gourmet capital", has a shortage of professional cooking talents of more than 200,000, not to mention the nationwide demand for professional cooking talents. According to the analysis of catering industry entrepreneurship, people enter the market hopefully every day, while others leave with tears in their eyes. Some people compare the catering market to playing cards: "In about two years, the catering market will be washed once. Many restaurants you see now have changed in the same place two years later. " There is a saying in the industry that "a restaurant can only be opened for three years, live for five years, and a store that has been opened for more than ten years can be called an old brand". For those who want to start a business, perhaps many people have no entrepreneurial experience, especially for the catering industry. Let's take a look at the views and suggestions of a teacher from cooking school Entrepreneurship Office on the catering industry. First, the loss of people and food. The development of every enterprise is inseparable from employees, especially those old employees in the early stage of starting a business, who play a great role in the development of enterprises. The same is true for catering enterprises. The development of a catering enterprise will gradually precipitate its own corporate culture, and the old employees are the core of the corporate culture. The corporate culture of a restaurant is mostly created by the old employees of the company, including the characteristics of dishes, diet and service. Therefore, the development of catering enterprises needs to prevent the loss of employees and dishes. When employees are lost, dishes are lost and the roots of catering enterprises are gone. Second, the price does not match. The price of a food is determined by many factors, including geographical location, enterprise scale and service status. Shredded pork with garlic moss of the same dish can be sold to 15 yuan in the urban area, to 12 yuan near the station, and to 8 yuan, 7 yuan in the suburbs, where the price of the dish is determined by geographical location. Shredded pork with garlic moss. You may only need 6 yuan, 7 yuan for home cooking and hotel 10 for roadside stalls. This is because the scale and service level of the enterprise determine the added value of the dishes. Therefore, as a catering enterprise in the early stage of its business, without its own loyal customers, it is necessary to grasp the market positioning and avoid the high price of dishes. Third, there is a clear development direction. The development of catering enterprises and the location of shops have great knowledge. The positioning of catering enterprises should be grasped according to customer groups. If you open a high-end restaurant next to the school, it will definitely not work. Similarly, opening a popular home-cooked dish in the bustling city center will definitely make ends meet because of the cost of the enterprise. Catering enterprises, especially those that have just started business, must open their stores on time and avoid fishing for three days and drying their nets for two days. If they are in a good mood today, they will not open the store tomorrow. The most important thing for a restaurant to survive is to retain loyal customers. If you open a store, the willingness of guests to come to the door will be greatly reduced. Over time, fewer and fewer guests will come to the door. Development Mode China catering enterprises attach great importance to brand building and enterprise scale expansion. Through chain operation and franchise, China catering industry is actively entering overseas markets. In China's catering market, Chinese-style dinner is the mainstay, while western-style dinner is gradually emerging, but the scale is still small; Foreign fast food is the main fast food, and KFC, McDonald's and Pizza Hut are the main players in the market. Chinese fast food is booming, so far it can't compete with "foreign fast food". With the development of economy and tourism in China, the catering industry has a bright future. In the next few years, the business model of catering industry in China will be diversified, the internationalization process will be accelerated, and green catering will surely become a fashion. The Notice on Strengthening Food Safety issued by the Ministry of Commerce on September 2, 2065438+0/KLOC-0 requires local commercial authorities to guide catering enterprises to establish and improve catering operation procedures and quality control systems, strictly control the process, and strictly control the quality of catering food processing. Further standardize the disposal of kitchen waste, strengthen the management of collection and transportation of kitchen waste, and establish a registration system for kitchen waste discharge. The notice stressed that catering enterprises should strengthen procurement management, establish a qualified supplier management system and strictly control the safety of catering services. Strengthen the management of raw material use, prevent unqualified ingredients from serving on the table, and put forward "three prohibitions": it is forbidden to use raw materials that may be harmful to human health; It is strictly forbidden to use kitchen waste oil such as waste oil; It is strictly forbidden for hot pot catering enterprises to use cooking oil and additives that do not meet the requirements, and strictly control the scope and dosage of food additives in accordance with the regulations. Key points of staff management in catering industry: lack of workers in restaurants has become a common phenomenon in the industry. With the continuous rise of CPI, it is difficult for catering industries all over the country to recruit workers and find jobs. According to statistics, in the third quarter, there were 709,000 job demands in Beijing's human resources market, with 592,000 registered job seekers, and the gap between supply and demand reached 6.5438+10,000. The shortage of waiters in the catering industry has intensified again. In order to solve the shortage of workers, many hotels have to raise the wages of waiters as the best way to solve the shortage of waiters. However, even if many hotels raise their monthly salary to more than 2000 yuan, it is difficult to recruit experienced service personnel. Even if it does recruit waiters, the hotel still faces the risk that waiters will quit after working for a period of time. On the one hand, hotel catering talents are repeatedly stretched, and enterprises are eager to recruit talents. On the other hand, the turnover rate of the catering service industry has been rising year after year. The reason behind this is worth thinking about. The catering industry is a personnel-intensive enterprise and the most mobile industry. The high turnover rate of employees in the catering industry has always been a difficult problem for enterprise managers. The normal turnover rate of other industries should generally be maintained at about 5% ~ 10%, while the turnover rate of catering industry as a labor-intensive enterprise should not exceed 15%. However, according to the survey of human resources of 33 five-star hotels in 23 cities in China conducted by china tourism association Development and Training Center, the average turnover rate of hotel employees and the turnover rate of catering department reached 23.95% and 28.64% respectively in recent five years. Moreover, with the increasingly fierce competition in the hotel industry, the staff turnover rate has been high and has a tendency to continue to climb. Analyzing the personnel distribution in the catering industry, it is mainly composed of three types of typical personnel: technical personnel such as students and employees, the backbone of waiters, managers and chefs. (1) Student staff: According to the inquiry, by the end of 2005, more than half of all kinds of college and middle school students recruited by Nanjing Hotel had lost their jobs, with a turnover rate of 66. 1%. There are three reasons for such a serious loss: ① From the perspective of college students, they usually start as the most basic waiters after entering the hotel, and the role gap is large, so it is difficult for ordinary people to accept such an arrangement. Parents, relatives and friends of college students hold a strong view of banning them, thinking that it is disgraceful and overqualified for a child who has read so many books to become an ordinary waiter. These people's thoughts have influenced the professional obscene behavior of college students. ② Some technical secondary school students are more willing to engage in related industries, such as tour guides, shop assistants, etc., thinking that this can better show their abilities. Things are a little less relaxed than catering services, and sometimes their treatment is closer to their expectations. (3) From the perspective of the catering industry, there is a lack of necessary communication with college students. Some employees in management think that college students pose a threat to their posts, so they make things difficult. Coupled with the indecent concept of seniority in the catering industry, college students have a serious sense of loss. (2) Waiter backbone: Waiters in the catering industry are young people's jobs. At a certain age, you can't engage in front-line things. So some people take small plans when they first enter the catering industry, and leave as soon as they find something wrong. In addition, some people who have worked in the same position for several years are prone to boredom. Some good-looking, experienced and capable people will find another job once they lack development prospects. (3) Managers and professional chefs: The fierce industry competition makes the supply of middle and senior managers with certain management experience and production technicians familiar with the catering industry in short supply. After China's entry into WTO, foreign-funded hotels will seize the China market and export foreign labor services, which will inevitably erode the talent market in China and make the hotel industry face more talent crisis. Business Services In order to promote the communication between sales and procurement in the catering industry, the catering business network has paid attention to the development of online communities since its inception, and has built the largest catering exchange area in China. There are more than 1 10,000 registered members in catering supply and procurement, and the information content exceeds 200,000. With the mature development of the Internet, we will pay more attention to the personal experience of members, and open various personalized services for members one after another-catering mall, and reorganize the website and mall with members as the center. With the improvement of China's international status and the rapid development of catering industry, people pay more and more attention to its supporting facilities. The catering business network will go all out to cooperate sincerely with all walks of life to build the largest purchasing and wholesale platform of raw materials and seasonings for catering supplies in China, promote the healthy development of the catering industry and improve the healthy, orderly and benign development of supporting service providers in the catering industry in China.