catering service license, the business license of China catering industry. According to the Food Safety Law, which came into effect on June 1, 2119, China officially launched the catering service license on June 1, replacing the food hygiene license that has been used for decades. Hygiene license is a certificate of hygiene license issued by units and individuals engaged in food production and business activities of restaurants after examination and approval by the administrative department of health, with the license number registered for the record. Drinking service license shall be classified and managed according to the format and scale of catering service operators. The classification methods are as follows: 1. Super-large restaurants: refer to restaurants whose business premises have an area of more than 3,111 ㎡ (excluding 3,111 ㎡) or the number of dining seats is more than 1,111 (excluding 1,111). 2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111㎡ (excluding 511㎡ and including 3111 ㎡) or a dining seat of 251-1111 (excluding 251 and including 1111). 3. Medium-sized restaurants: refer to restaurants with business premises of 1.51-511m2 (excluding 1.51m2 and including 511m2) or dining seats of 75-251 (excluding 75 and including 251). 4. Small restaurant: refers to a restaurant whose business area is less than 1.51 ㎡ (including 1.51 ㎡) or the number of dining seats is less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one. (2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly. (3) Snack bar: refers to the unit that mainly deals in snacks and snacks. (4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks. (5) Dining room: refers to the unit that is located in places (places) such as organs, schools, enterprises and institutions, and construction sites, and is used for internal staff and students to have meals. (6) Collective dining distribution unit: refers to the provider who processes and distributes food in a centralized way according to the ordering requirements of the collective service objects, but does not provide dining places. (7) Central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.