2, the catering industry, the main content of which is that organizations engaged in the industry (such as restaurants, hotels, food processing plants) or individuals, through the processing of food to meet the dietary needs of diners, so as to obtain the corresponding service income. Due to the different eating habits and tastes of different people in different regions and cultures, catering around the world shows diverse characteristics.
Question 2: Which department regulates the operation of food service? 1, to the jurisdiction of the industrial and commercial office registration
2, the application of sewage license.
3, the application for food service license
4, business license
5, according to the regulations, before opening, you also need to fire department for fire approval, apply for fire stability license, which needs to be renovated to the jurisdiction of the application.
6, tax registration: within 30 days from the date of receipt of business license, to the local tax bureau to apply for local tax registration number. Bring a copy of the business license and copy, and the operator's ID card. Individual businessman opened a small restaurant, to pay 5% business tax. In addition, they need to pay urban construction tax and education surtax, which is 11% of the business tax, and some other taxes, which are a very small share. Various entrepreneurial incentives can be asked on the spot when applying for the relevant procedures.
Question 3: What are the supervisory departments involved in the catering industry, such as the health department In accordance with the provisions of the Food Safety Law, the competent authority of the catering industry is the food and drug supervision and management department, and the relevant departments are responsible for the supervision and management of food safety in their respective areas of responsibility.
Other relevant departments involved are health administration, agricultural administration, quality supervision, industrial and commercial administration, fisheries, agriculture, animal husbandry, urban management and so on.
Question 4: Catering to which department management Catering industry involves industry and commerce, taxation, public security, fire, health, environmental protection and other departments. The national level is mainly managed by the Ministry of Commerce.
Question 5: Which department is responsible for the food service license? Health license has, public **** place 7 types of 28 kinds of health permits are required, food service licenses issued by the Food and Drug Administration in accordance with the regulations, but due to institutional reform is not yet in place (no one knows when it will be in place), the country there are many health bureaus in the exercise of food service licensing functions in most of the areas of Jiangsu is such a drop
Question 6: What is the national bureau in charge of the National Management of food service licenses management services "Food Safety Law" Article 2 provides that: in the Chinese People's *** and the State engaged in the following activities, shall comply with this law:
(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);
Article 5, paragraph 2, provides that "the State Council Food and Drug Administration in accordance with the provisions of this Law and the State Council's responsibilities for the supervision and management of food production and business activities."
Therefore, the authority in charge of the national food service license management is the State Food and Drug Administration.
Question 7: According to the Food Safety Law, which department is responsible for the supervision and management of food service activities? Article 4 The State Council establishes the Food Safety Commission, and its working duties are stipulated by the State Council.
The Quality Supervision, Industry and Commerce Administration and the State Food and Drug Administration under the State Council shall, in accordance with the provisions of this Law and the duties of the State Council, supervise and manage the production of food, the circulation of food and the floating food and beverage service activities respectively.
Question 8: food and drug regulatory authorities to check the catering which According to the new food safety law food and drug regulatory authorities to check the catering specific content is as follows:
Article 2 of the Chinese People's Republic of China *** and the State to engage in the following activities, shall comply with this law:
(a) food production and processing (hereinafter referred to as food production), food sales and food service (hereinafter referred to as). );
(ii) the production and operation of food additives;
(iii) the production and operation of packaging materials, containers, detergents, sanitizers, and tools and equipment used in the production and operation of food (hereinafter referred to as food-related products);
(iv) the use of food additives and food-related products by food production and operation operators;
(v) the storage and operation of food;
(vi) the use of food additives and food-related products;
(vii) the storage and operation of food;
(viii) the storage of food. ) storage and transportation of food;
(F) the safety management of food, food additives, food-related products.
The quality and safety management of primary products originating from agriculture (hereinafter referred to as edible agricultural products) for food consumption shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products of the People's Republic of China*** and the People's Republic of China. However, the market sale of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this Law on agricultural inputs, shall comply with the provisions of this Law.
Above!
Question 9: What do I need to pay attention to when engaging in restaurant management? Thank you! First of all, understand what aspects of catering management: First, program management. Need to make plans for future work, should be around four words, what to do what, who who to do, how to do and when when when to start and when to finish
Second, organizational management. After the development of the plan, it is necessary to carry out the division of labor among subordinates, to achieve the goal of the various elements of the organization configuration.
Third, supervisory management. Command and guidance **** up supervision, to the subordinates issued orders and instructions, tell the subordinates should be how to do. Fourth, communication management. Sub and internal and external communication, internal department subordinates and other departments external guests and other information body.
Fifth, coordination management. Timely detection of problems, the first signs of conflict, to find ways to solve the problem, the coordination between internal subordinates and the coordination of other departments.
Sixth, control management. Control the stability of services, quality standards.
Seven, asset management. Regular inventory of assets, fixed assets, the need to add specific what kind of setup needs to be updated or repair, and safety, maintenance. Formulate the control of daily consumption of assets and save the rational use of plans or regulations. With the improvement of people's material standard of living, the pursuit of spiritual level seems to be rising. I don't know when, customers have learned to use complaints, *** and other ways to protect their own interests. Usually most of the complaints in the catering industry is the bad attitude of the waiter, low quality, etc. Therefore, to improve the quality of catering staff has become an urgent matter in the catering industry. Catering industry daily health management considerations: First, health management
1, there is a valid health license and health certificate, there is a sound health management system, and on the wall.
2, there is a health management organization, with food management personnel.
3, practitioners to maintain personal hygiene, work clothes dressed neatly.
4, water quality in line with drinking water health standards.
Second, health requirements
(a) the purchase of raw materials storage
1, raw materials library neat, well-ventilated, raw materials separated from the wall, away from the ground categorized storage, a person in charge.
2, the purchase of raw materials, food manufacturers or suppliers of health permits and inspection reports copy, the establishment of a complete food raw material purchase account, daily records, registration is complete.
3, no super shelf-life food.
4, refrigeration, freezing facilities are complete.
5, rodent-proof, fly-proof, dust-proof facilities.
(B) primary processing room
1, with water and sewage facilities, and smooth.
2, vegetables and meat, aquatic products, separate pool cleaning, and there are signs.
3, the room floor is neat, there is more than 1.5m tiles, no peeling wall skin, no collapse, no mold. There are trash cans with lids.
4, not processed corruption, spoilage or other sensory properties of abnormal food and raw materials.
(C) cold meat room
1, there are water and sewage facilities, and smooth.
2, there are professional refrigeration, air-conditioning equipment, indoor temperature can not be higher than 25 ℃.
3, brought into the cold meat room vegetables, fruits cleaned. The production of meat, aquatic products, cold dishes platter to finished products to be brought in, the meal is finished with leftovers, to be stored in a special refrigerator refrigerated or frozen.
4, there are special people, special tools, containers, no cross-contamination.
(D) the face of the case room
1, there is a person in charge, special rooms, special containers, raw and cooked without cross-pollution.
2, raw materials, special rooms, mold, dust, rodent-proof facilities, separate storage.
3, the processing room has up and down water facilities.
(E) decontamination room
1, disinfection facilities, disinfection drugs or steam sterilization facilities.
2, with upper and lower water, facilities, and smooth.
3, there are closed cleaning equipment, regular cleaning, disinfection.
4, disinfection drugs have manufacturers of health permits and copies of inspection reports.
(F) cooking room
1, the walls should be more than 1.5m tiles or other waterproof, moisture can be cleaned materials made of wainscoting, should be neat, no shedding, no collapse of skin, no mold.
2. There are exhaust and smoke exhaust facilities.
3, for raw materials, semi-finished products, finished products of the knife, pier, raw and cooked containers, rags and refrigeration facilities should be clearly marked, washed and cleaned after use.
4, the need for cooked food processing, should be cooked, cooked through, the center part of the temperature is not less than 70 ℃, processed and semi-finished products or raw materials separate raw and cooked.
5, after cooking, before eating the food needs to be preserved for a long time, to be kept refrigerated, containing eggs, milk and pasta products should be stored at temperatures below 10 ℃ or 60 ℃ or more.
6, the use of food additives in line with health requirements.
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