Two, the nature of the catering industry:
(1) economic attributes: refers to restaurants, restaurants, hotels catering, etc. has been transformed into a relatively independent capital movement of the economic entity after the nature of the nature of the enterprise.
(2) social attributes: refers to restaurants, taverns, restaurants, hotels, etc. are for the community at large to provide dining services, they are both public **** consumption places, but also business units.
(3) cultural attributes: refers to restaurants, restaurants, hotels, restaurants, etc. is not only a kind of business units, and is the most typical catering culture, the most centralized show place. It is expressed through three aspects:
A. First, the consumer environment of the restaurant through environmental design, interior decoration and beautification, reflecting a unique style and cultural heritage, to the target market guests have a strong attraction;
B. Second, the restaurant service through staff clothing and clothing, service attitude, courtesy and politeness, operating procedures and quality standards fully reflect the Chinese national cultural characteristics and local cultural colors, show the Chinese culture and culture. Cultural characteristics and local cultural colors, showing a strong cultural atmosphere of the characteristics of the service;
C. Third, the cooking of food and beverage products to fully inherit and develop the characteristics of Chinese culinary culture, and in the name of the dishes, selection of raw materials, processing and cooking, food carving modeling, tableware selection and dining style, tea, wine and other aspects of the culinary culture should be created with a distinctive character.
(4) production attributes: refers to the catering business is the use of food raw materials, after processing and cutting, cooking production, the formation of products for guests to consume the properties of the place.
Three, the division of the type of catering operations have three main roles: (1) one is to facilitate investors to choose the direction of investment according to the type of catering, to make investment decisions; (2) two is to facilitate the operator according to the type of catering and flavor to do a good job of market positioning, selection of the main target market, to determine the direction of operation; (3) three is to facilitate the choice of consumers to choose the right restaurant to meet their needs.
Four, the basic characteristics of the catering industry: (1) the dependence of the development of the industry and the ease of market access; (2) the breadth of the market scope and the diversity of customer needs; (3) the difficulty of brand creation and patent protection; (4) the ethnicity of the culinary culture and the localization of the flavor of the product.
Fifth, the status and role of the catering industry in the national economy: (1) is a prosperous economy, active market, to provide socialized living services in an important industry; (2) is to create social wealth, increase national income, and promote the development of the regional economy and tourism industry production and operation services; (3) is the development of the tertiary industry, create employment opportunities, and promote the development of related industries related to the driving role of a strong service industry. service industry.
Sixth, at this stage, China's catering market consumption development trend:
(1) from the group-type consumption of public funds to the direction of diversified mass consumption, the main performance is:
A. public consumption, group consumption will continue to exist for a long time;
B. tourism, meetings, economic exchanges, group consumption will be further developed;
C. public consumption, group consumption will continue to exist for a long time;
B. tourism, meetings, economic exchanges, group consumption will further develop;
C. public consumption will be further developed. p>
C. The era of mass consumption represented by the white-collar class and the working class has arrived and will hold up half of China's catering market;
D. Owners of the non-public economy will become an important force for consumption in the catering market.
(2) from the regional flavor consumption is mainly to the domestic and foreign multi-type, multi-flavor blend and concurrent development of consumption;
(3) from the physiological function-based consumption is mainly to the direction of spiritual and cultural type of consumption, the main manifestations of the following:
A. A. One of the restaurant's decorative layout, landscaping, cleaning and hygiene more and more better and better, and strive to create aesthetics and elegance for guests, Comfortable and elegant, pleasing to the eye, cultural colorful consumer environment;
B. Secondly, more attention to product quality, culinary arts, decorative dishes, nutrition and tableware with the culinary culture will be more and more to the depth of development;
C. Thirdly, the catering service will be more humane, emotional, personalized and more cultural color in the direction of development.
Seven, China's catering industry marketing market development trends: (1) from simple marketing to the main body of the direction of marketing; (2) from the flavor of marketing to the direction of brand marketing; (3) from the individual enterprise marketing to the direction of the group chain marketing; (4) marketing pattern is to the world of strife, the group of heroes, the direction of the development of each leader.
VIII, catering business management trends: (1) human resource management is to "people-oriented" direction; (2) management model is to the concept of change based on the direction of diversified modes of development; (3)
Quality management is based on standardization and procedural development of personalized and emotional. personalized and emotional direction; (4) benefits management is developing in the direction of diversified and multi-directional control centered on budgetary objectives.
nine, catering management features: (1) the production process is short, production and marketing customization; (2) rapid changes in operations, high technical quality requirements; (3) the influence of many factors, the source of the guest business income fluctuations; (4) the complexity of the business process, management is not easy to control.
Ten, catering management tasks: (1) research business policy, determine the business strategy; (2) the preparation of operating budgets, the implementation of target management; (3) do a good job in the organization of the source of customers, to strengthen the sale of products; (4) the organization of the core business to carry out, to ensure quality service; (5) control costs and expenses, to ensure the benefits and maintain the momentum.
Eleven, modern food and beverage management countermeasures: (1) adhere to the "people-oriented", coordinating the interests of all parties; (2) grasp the quantitative changes in the source, the implementation of lean production methods; (3) focus on nutrition and health, to ensure that guest demand and safety; (4) correctly grasp the gross profit, to safeguard the rights and interests of both sides of the supply and demand; (5) strengthen the food culture (the restaurant's consumer environment, decorative). Catering culture (decorative culture of restaurant consumption environment, service culture of staff dress and polite manners performance, culinary culture of dishes cooking and tableware matching), provide quality catering services.