1. It belongs to 2. Advantages and disadvantages of tourism catering service. 3. What is tourism catering and what are its characteristics? 4. Basic requirements of catering service in tourist attractions. Which travel agencies reduce catering standards without authorization belongs to the quality assurance problem of travel agencies.

when consumers meet the situation that the service standard is lowered by the travel agency without authorization, it belongs to the quality problem of tourism catering.

Travel catering standards. Travel agencies should not lower the catering standards at will, and provide catering services according to the agreed catering standards and dishes. Travel agencies should remind restaurants not to provide disposable chopsticks, forks, spoons, toiletries, etc., and set up eye-catching signs. When dining, let the restaurant provide public tableware such as spoons and chopsticks.

Advantages and disadvantages of tourism catering service

The disadvantages of catering service in tourist attractions are that it is too slow and expensive to serve in the peak period of tourism.

catering service in tourist attractions

catering service in tourist attractions refers to the service provided to meet the catering needs of tourists during their visit. Catering service is an important part of scenic spot service, and the quality level and style characteristics of catering service reflect the overall quality level and style characteristics of scenic spot management to a great extent.

Features of catering services in tourist attractions

1. High consumption level

Due to the large passenger flow and special geographical location, per capita consumption in tourist attractions is higher than that in general dining spots. With the gradual increase of people's income, tourists will have higher and higher requirements for the quality of catering services.

2. Flexible management mode

The management mode of catering services in tourist attractions is flexible, mainly including self-management, contract management, franchising and other management modes.

3. It is difficult to manage

The catering service in tourist attractions is very difficult to manage because of its flexible operation mode and lack of effective management system. Most of the small restaurants in tourist attractions are husband-and-wife shops or family workshops. The products are rough, the environmental sanitation is not guaranteed, and the quality control is arbitrary, which makes many customers flinch. Incomplete management system will lead to management confusion, and the hygiene of tools for food processing, storage and transportation will not be guaranteed, which will directly affect the freshness of food. If the freshness of food is poor, it will easily lead to food poisoning. The management system of catering industry needs to be strengthened urgently, because there are some problems in the catering industry in tourist attractions, such as low value and high price, cutting corners and shoddy goods, which makes tourists feel insecure when spending.

what is tourism catering and what are its characteristics?

tourism catering refers to the part of catering industry that provides catering products and services for tourists.

among the six elements of tourism, catering is the basic supporting element to ensure the sustainability of tourists' travel itinerary, and the dietary status of tourists on the way or at the tourist destination directly affects their evaluation of the satisfaction of this travel itinerary. The strong regional, national and folk characteristics of diet make it an important attraction of tourism and play an important role in tourism marketing.

What are the basic requirements of catering services in tourist attractions?

Apart from the basic requirements of sanitation and convenience, tourists' requirements for catering services in tourist attractions also include the following aspects

1. Reasonable prices

Tourists all hope to get the corresponding satisfactory diet and services at a reasonable cost, and get the effect of "value for money", preferably "value for money", especially for many budget tourists.

2. Good service

Tourists' needs are the lifeline of the catering industry in scenic spots. As catering service personnel, they should implement the principle of "guests first" in service, meet the psychological needs of guests for respect when dining, always care about their needs and provide thoughtful and timely services.

3. Distinctive features

Tourists are not only satisfied with "eating" in the process of traveling, but also want to get a special experience, hoping to taste something that they can't usually eat. In order to meet the tourists' demand for novelty, novelty and novelty in catering, the catering in scenic spots should have distinctive features on the premise of being hygienic and delicious.

Extended information

Catering service providers in tourist attractions should establish corresponding food safety management systems, organize catering service activities in accordance with laws, regulations, rules and food safety standards, strictly implement the Code of Practice for Food Safety in Catering Services, and meet the following requirements:

1. Employees (including temporary workers) should hold health certificates and food safety training certificates.

2. When purchasing food and raw materials, the supplier's license certificate and product qualification certificate shall be checked, a food incoming inspection record ledger shall be established, and the system of claiming certificates and tickets shall be strictly implemented.

3. A food warehouse should be set up, which should be equipped with good ventilation, moisture-proof, rat-proof, insect-proof and other facilities. Food storage should be classified, divided into shelves, separated from the ground, and clearly marked. Food and raw materials that have deteriorated or exceeded the shelf life shall be cleaned up in time.

4. Strictly manage the key links such as cold dish processing, tableware cleaning and disinfection, and kitchen waste disposal.

5. The quantity of refrigeration and freezing facilities and equipment should meet the business needs and operate normally.

6. There should be perfect water supply facilities to ensure the processing needs, and the water quality should meet the GB5749 Hygienic Standard for Drinking Water.

Baidu Encyclopedia-Measures for Food Safety Management of Catering Services in Tourist Attractions in Sichuan Province

Baidu Encyclopedia-Catering Services in Tourist Attractions