In addition to the basic requirements of sanitation and convenience, tourists' requirements for catering services in scenic spots also include the following aspects

1. Reasonable prices

Tourists all hope to get the corresponding satisfactory diet and services at a reasonable cost, and get the effect of "value for money", preferably "value for money", especially for many economic tourists, who are limited by their spending power.

2. Good service

Tourists' needs are the lifeline of the catering industry in scenic spots. As catering service personnel, they should implement the principle of "guests first" in service, meet the psychological needs of guests for respect when dining, always care about their needs and provide thoughtful and timely services.

3. Distinctive features

Tourists are not only satisfied with "eating" in the process of traveling, but also want to get a special experience, hoping to taste something that they can't usually eat. In order to meet the tourists' demand for novelty, novelty and novelty in catering, the catering in scenic spots should have distinctive features on the premise of being hygienic and delicious.

Extended information

Catering service providers in tourist attractions should establish corresponding food safety management systems, organize catering service activities in accordance with laws, regulations, rules and food safety standards, strictly implement the Code of Practice for Food Safety in Catering Services, and meet the following requirements:

1. Employees (including temporary workers) should hold health certificates and food safety training certificates.

2. When purchasing food and raw materials, the supplier's license certificate and product qualification certificate shall be checked, a food incoming inspection record ledger shall be established, and the system of claiming certificates and tickets shall be strictly implemented.

3. A food warehouse should be set up, which should be equipped with good ventilation, moisture-proof, rat-proof, insect-proof and other facilities. Food storage should be classified, divided into shelves, separated from the ground, and clearly marked. Food and raw materials that have deteriorated or exceeded the shelf life shall be cleaned up in time.

4. Strictly manage the key links such as cold dish processing, tableware cleaning and disinfection, and kitchen waste disposal.

5. The quantity of refrigeration and freezing facilities and equipment should meet the business needs and operate normally.

6. There should be perfect water supply facilities to ensure the processing needs, and the water quality should meet the GB5749 Hygienic Standard for Drinking Water.

Baidu Encyclopedia-Measures for Food Safety Management of Catering Services in Tourist Attractions in Sichuan Province

Baidu Encyclopedia-Catering Services in Tourist Attractions