The characteristics of catering service quality mainly include the comprehensiveness of catering service quality composition, the subjectivity of catering service quality evaluation, the transience of catering service quality appearance and the relevance of catering service quality content.

The comprehensive characteristics of catering service quality require catering managers to establish a systematic concept, treat catering service quality management as a systematic project, collect catering service quality information from various sources, and analyze various factors affecting quality;

especially the controllable factors, we should not only pay attention to the quality of tangible products, but also the quality of intangible services. We should not only do our own job well, but also take into account other catering departments or other service links, and better supervise employees to strictly abide by various services or operating procedures, so as to improve the overall service quality of catering.

As people usually say, "Wooden Bucket Theory" is a wooden bucket made up of pieces of wood with different lengths. Its water holding capacity depends on the length of the shortest piece of wood.

Therefore, the quality of catering service should have its own strengths and characteristics, but there should be no obvious weaknesses and deficiencies, otherwise it will affect the overall level of service quality.

Extended information:

A guest's impression of the quality of catering service is formed through the whole process from his entry to his departure. In this process, the guests get specific service activities provided by employees of various departments again and again;

But these specific service activities are not isolated, but closely related, because in the chain service process, as long as there is a problem in the service quality of one link, it will destroy the overall impression of the guests on the catering, and then affect their evaluation of the service quality of the catering.

therefore, a formula 111-1 < 1, that is, as long as 1 of the 1,111 services can't satisfy the guests, the guests will not only deny the previous 99 excellent services, but also affect the reputation of the restaurant.

this requires the cooperation among all departments, service processes and service links of catering, and makes full service preparations to ensure the quality and efficiency of each service and ensure the "zero defects" in the whole process and all aspects of catering service.