The important pests are cockroaches, flies and mice.

The four pests in restaurants refer to mosquitoes, flies, rats and cockroaches as common vectors, which can directly or indirectly spread diseases and affect people's production and life. Cockroaches are easy to grow in dark and humid places. Under the sink, in the toilet seam, under the stove and so on.

Characteristics of catering service

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.

Intangible catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. 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.

Differences in catering services On the one hand, it means that catering services are completed by catering department staff through manual labor, and each staff member provides different catering services for guests due to their age, gender, personality, quality and educational level.

On the other hand, the same waiter will have certain differences in service attitude and service mode on different occasions, at different times, or when facing different guests.