the classification of domestic catering industry is mainly formed for the convenience of restaurant evaluation and supervision, which can be roughly divided into five categories: tourist hotels, restaurants, buffet and box lunch industry, cold drinks industry and vendors. The important contents and characteristics of its catering are described as follows. 1. The catering function of the tourist hotel is the same as that of the restaurant 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. 2. Restaurants Restaurants refer to places where diners have formal meals. 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 diverse cultural characters, forming unique eating habits and wonderful cooking methods, including the so-called "sweet in the south, salty in the north, spicy in the east and sour in the west". 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 services. 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. The purpose of buffet buffet is to quickly supply nutritious and diverse foods at low prices for people who work and go to school outside. 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 (such as 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 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.