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The classification of catering industry is mainly formed for the convenience of restaurant evaluation and supervision. It can be roughly divided into five categories: tourist hotels, restaurants, buffet and box lunch industries, cold drinks industries and vendors. The important contents and characteristics of catering are described as follows.

1. Tourist Hotel

The catering functions of tourist hotels are consistent with those of the restaurant

Hall 1 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 a variety of cultural characters, forming unique eating habits and wonderful cooking methods. 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. Western restaurant

The definition of western restaurant refers to a restaurant with westernized decoration, catering to Europe and the United States, and western-style service as the main service. 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.

The prototype of 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 (see table 1-2). 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 modes are self-help or semi-self-help (feed is provided by waiters). In today's society where labor costs are expensive, this service mode is indeed an inevitable catering trend.

In the past, the design of the dining tables in self-service restaurants used a straight line (Figure 1-3). Customers entered from the same direction and waited patiently for the checkout after they got the food. At present, there are improved free-flowing (Figure 1-4) and serrated (Figure 1-5) dining table designs, which enable customers to cut in from the required food points and are extremely flexible, which 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 are no longer afraid to go to big hotels because they are not familiar with ordering skills, and they are not bound by the combination of packages. Therefore, this catering method is widely loved by consumers, especially in the last two or three years, and it has become the main catering business of major hotels.

2. bento industry

bento industry, also known as fast food industry (called bento industry in Taiwan Province), can be said to be a major catering feature of rice-based ethnic groups. With the change of life style of urbanites, it is increasingly rare to eat lunch boxes at noon, and the fast food industry in metropolis is developing rapidly.

The main supply targets of box lunch are students, employees of factories and institutions and patients in hospitals, and the price ranges from 4 yuan to 12 yuan at most. The color and nutritional content of the dishes vary depending on the price, and there are mainly main dishes (such as fried pork ribs and chicken legs), semi-meat dishes (eggs and shredded pork stir-fried dishes) and vegetarian dishes.