I. What does the catering service include in the business license

The business scope of the business license is determined according to the permitted items of the catering service license and the food circulation license.

1. If the food and beverage license is approved for Chinese food and beverage, western food and beverage, cold dish making and barbecue cooked meat, the scope of the business license can only be written word for word.

2. Drinks and beverages should be permitted items of food circulation in prepackaged foods.

3. According to the contractor's previous work experience, fame, food tasting and the size of the enterprise, the enterprise and the contractor * * * agree on a "price". This "bargaining" method is too subjective and random, so it may not be able to determine a more reasonable salary.

Because there are a large number of chefs, it is inevitable that the good and the bad are mixed, and there is no unified objective standard for this "bargaining" method, which often makes the key to determining the salary limit "talk" rather than how high the contractor's actual work level is.

2. Characteristics of catering service

1. One-time catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and when the guests leave the restaurant, the service will naturally terminate.

2. Invisibility

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that the catering service is completed by the staff of the catering department through manual labor, and each staff member provides different catering services for the guests due to their age, gender, personality, quality and educational level. On the other hand, the same waiter will have different service attitudes and service methods on different occasions, at different times or in the face of different guests.

III. Process of handling food business license

1. The process of applying for on-site acceptance is as follows: the applicant proposes on-site acceptance;

2. The industrial and commercial department shall go to the site for verification;

3. Issue on-site acceptance verification opinions according to the on-site verification;

4. After passing the on-site inspection, you can apply for a food business license. The procedures are as follows:

(1) Submit materials;

(2) accepted by the industrial and commercial departments;

(3) examination and approval materials;

(4) issue food business licenses.

Legal basis:

Article 5 of the Code for Examination of Catering Service License: The examination of catering service license shall be carried out according to the following categories: Category I: super-large restaurants, large restaurants, canteens of schools (including kindergartens) with more than 311 people serving meals, and canteens of institutions, enterprises and institutions with more than 511 people serving meals; The second category: medium-sized restaurants, fast food restaurants, school canteens with less than 311 people, and canteens of institutions, enterprises and institutions with 51-511 people; The third category: small restaurants, snack bars, beverage shops, canteens of institutions, enterprises and institutions with less than 51 people serving meals; The fourth category: construction site canteen; The fifth category: collective dining distribution units.