Office:

Main responsibilities: comprehensive coordination and handling of the Association's day-to-day governmental affairs, affairs, undertake the Association's external reception work, responsible for internal and external coordination and liaison; arrangements for the convening of the Association's President's Office, the Secretary-General's Office and the meeting of all staff and undertake to organize the minutes of the meeting and supervise and check the implementation of the meeting's decision matters; drafting and modification of important reports and documents, editing the Association's work bulletin; responsible for communications and archives, confidentiality, correspondence, security, security and logistics work, the Association's fixed assets management; responsible for the implementation and supervision of the work management system. Edit the work of the Association's newsletters; responsible for communications, confidentiality, confidentiality, letters and visits, security, safety and logistics, the Association's management of fixed assets; responsible for the implementation of the Association's work management system and supervision and inspection; responsible for the Association and the branches of the annual inspection of the initial examination; responsible for the Association's staff business training, learning, study tours and logistical services.

Membership Department:

Main responsibilities: according to the provisions of the association's constitution and membership management methods, to do a good job in the association's membership development and management work; lead the preparation of the general meeting of the members, the council, the executive council, the organization of the members of the fellowship; to strengthen the contact and communication with the members, to collect the views and information of the members, to accept the members of the complaints, to coordinate and solve the members of the reasonable requirements, and to do a good job of guidance, service work; to do a good job of the members; to do a good job of the guidance, service work; to do a good job of the members, to do a good job of the members. The members of the guidance, service work; do a good job of members of the publicity and information exchange work.

International Department:

Main responsibilities: to implement the national foreign-related (including Hong Kong, Macao and Taiwan) work of the relevant policies, rules and regulations, and formulate the Association's foreign affairs work plan; responsible for the Association's foreign affairs work of the contact and organization, and to do a good job of the departments to go abroad (entry and exit) and invited to China, the declaration of personnel, projects and approval of the work; to do a good job of the member units of the external liaison, for the introduction of foreign-funded technology and projects to provide advice, organize members to develop international markets, the project, and to provide information to the members of the international community. Consultation, organizing members to develop international markets, export resources, etc.; responsible for coordinating with the World Federation of Chinese Cuisine, the World Federation of Chefs and other international organizations.

Conference and Exhibition Department:

Information Department:

Main duties: implement the national informationization policy, develop and implement the association's information work plan, set up industry information network, run a good social service-oriented website; establish an information base, collect industry information, and carry out research and study of major information; study and formulate the industry's informationization development plan, coordinate the development and utilization of industry information resources, and coordinate the development and utilization of industry information resources, and coordinate the development and utilization of industry information resources, and coordinate with the World Cuisine Federation and other international organizations. It also coordinates the development and utilization of industry information resources, coordinates and improves the statistical survey system related to informatization, promotes the publicity and popularization of industry informatization and education and training nationwide, and participates in the cooperation and exchanges of important industry-related domestic and foreign information.

Personnel Department:

Main responsibilities: implement the association's personnel management system, ensure the normal progress of the association's personnel management work; according to the association's development needs, formulate the annual personnel work plan, and provide the association's leaders with information services in personnel work; according to the needs of the ministries and departments, and the employment standards, formulate the staff recruitment plan, and undertake qualification examination of the applicants and interviews, Written test and signing work; responsible for the association personnel file management, to protect the rights and interests of employees; responsible for absorbing and reserving professional talents to meet the needs of the association; responsible for the association staff's democratic evaluation work.

Finance Department:

The main responsibilities are: strict implementation and realization of the association's financial management system; responsible for the association's financial budget and management, financial analysis; implementation of the association's expenditure plan and capital use plan, approved the association and branches of the major activities of the financial budget and accounting; responsible for the association's property management system of checking and implementation; responsible for the association's financial yearly inspection; regular supervision and review of the special committee's finances. Specialized committees of the financial supervision, review; guide the association's departments of the project budget work and the association's major activities of financial supervision.

Industry Development Department:

Main responsibilities: implementation of national laws and regulations, responsible for the drafting of rules, regulations and standards, to carry out industry self-discipline, standardize industry order; responsible for statistics, analysis and release of major industry information; the holiday catering market testing and sampling surveys, regular release of industry information, forecasting and prediction of market trends; the proposed industry development, chain management, enterprise reform and market development. Chain management, enterprise reform and market development and other major issues of opinion; strategic brand research, guidance to enterprises for strategic brand development; to members and enterprises to provide industry guidance and industry consulting services; do a good job with the government and related associations and other departments of the contact, coordination; to strengthen the industry's theorizing and construction, responsible for the academic seminars, writings and preparation of the work of the project.

Research and Statistics Department:

Fast Food Committee:

By the national fast food chain management, management and teaching, scientific research, consulting, training, cultural and technological development, production and supply of vendors and other related aspects of the business units, groups and individuals on behalf of representatives of the fast food industry, engaged in fast food industry research and development and the promotion of fast food business development professional organization, referred to as the "China Cuisine Association Fast Food".

The purpose of the Fast Food Committee of China Cuisine Association is to take "service, pioneering, cooperation and development" as the guidance, implement the relevant national policies, carry out industry standardization and self-discipline, solve the problems in the development of the industry, safeguard the lawful rights and interests of the enterprises, mobilize and organize the strength of the society and the industry in inheriting the achievements of the food culture of the Chinese nation, absorbing the domestic and foreign fast food culture and promoting the development of the fast food business, which is referred to as "Fast Food Committee of China Cuisine Association". On the basis of inheriting the achievements of Chinese national food culture and absorbing the development experience of fast food chains at home and abroad, it develops fast food varieties and technologies, improves the level of operation and management, explores the mode of chain operation, researches the theory of fast food, fosters the market of fast food, cultivates professional talents, and contributes to the promotion of rapid development of China's fast food industry.

Famous Chef Committee:

The National Famous Chef Committee is a professional organization composed of famous chefs and culinary experts who have been engaged in culinary work for a long time and have made great achievements, referred to as the "Famous Chef Committee of the China Cuisine Association". Under the office, rising star club, communication department, training department, service department and information department and other working organizations, in all provinces, autonomous regions and municipalities directly under the central government to set up work areas, and overseas work areas.

The mission of the Famous Chef Committee of the CCA is to publicize the ideology of patriotism, cultivate good culinary ethics, and comprehensively improve the overall quality of famous chefs. Organize national culinary (food) skills exchange activities. Summarize, publicize and exchange the unique and exquisite cooking skills of the members of the Association, prepare and broadcast biographies of famous chefs and famous chefs food film and television materials. Organize and help members to hold theoretical research on culinary culture and skill demonstration activities at home and abroad. To give full play to the professional expertise of the committee members and organize consulting and training activities. To assist the culinary industry at home and abroad to organize professional and technical competitions and assessment activities. Promote the cooperation and exchange between Chinese celebrity chefs at home and abroad and celebrity chefs of other countries. To join hands with catering enterprises and catering-related enterprises to carry out R&D and promotion of related industries and products. To do a good job in helping and promoting the development of the catering industry. Discover and cultivate young and middle-aged outstanding chefs, and lead and drive the healthy development of the Rising Stars Club. To complete the tasks assigned by the China Cuisine Association.

Western Food Committee:

The study of western food and catering and western cooking methods, research and promotion of western cooking and western catering industry development of professional organizations, referred to as the China Culinary Association Western Food Committee". (English WESTERN FOOD PROFESSIONAL COMMITTEE OF CHINA CUISINE ASSOCIATION), abbreviated WFPC.

Chinese Cuisine Association Western Food Committee to unite the country engaged in the operation of Western-style business enterprises and institutions and the relevant experts, scholars, business management personnel, chefs (including cooks, Pastry chef), waiter and other relevant personnel, implement the policies of the Party and the state, promote the western food food culture, strengthen the academic and theoretical research on western food, improve the western food cooking skills, cultivate western food cooking technology and management personnel, organize members of the western food market, western food enterprises, western food theory, western food cooking skills and business management and other related issues for investigation and research, and actively put forward proposals to the relevant government departments, in order to develop the cause of western food to meet the needs of people's needs. For the development of the western food business, to meet the people's ever-increasing material and cultural life, service consumption, prosperous market, and promote economic development to make contributions.

Expert Working Committee:

To carry out theoretical research, academic exchanges and related scientific research activities, and to provide theoretical and intellectual support for the development of the catering industry. It has gathered various talents in the fields of laws and regulations, standards and policies, industrial economy, enterprise management, human resources, marketing, capital operation, financial management, information management, food culture, cooking skills, nutrition and hygiene in the national catering industry.

The Expert Working Committee of China Cuisine Association, as a platform for academic research and exchange of national catering economic theories, regularly formulates and releases academic research topics on China's catering economic theories; summarizes and disseminates the development trend of China's catering industry as well as the results and experience gained; organizes and convenes national seminars on catering industry theories or regional seminars; presides over the compilation, translation and recommendation of publications on catering management; and organizes the organization of related personnel at home and abroad to promote the development of the catering industry and to promote its development. Publications; organizing exchange visits and academic exchanges between relevant persons at home and abroad; accepting commissions from relevant institutions and carrying out relevant consulting activities.

The four expert committees of the Ministry of Human Resources and Social Affairs (MOHRS), namely, Chinese Cuisine, Chinese Pastry, Western Cuisine and Restaurant Service, are under the jurisdiction of the Expert Working Committee.

Halal Professional Committee:

Professional organizations engaged in halal culinary research and promotion of halal culinary development, referred to as "Halal Culinary Professional Committee". Within the scope of national policies, laws and regulations and under the guidance of relevant government departments to carry out activities.

The Halal Culinary Committee takes "inheritance, promotion, prosperity and progress" as its guideline, unites experts, scholars, cooks, pastry chefs, service chefs and business managers engaged in halal culinary work nationwide, carries out the Party's national and religious policies, promotes the halal dietary culture, strengthens the theory of halal cooking and the study of Muslim Halal food culture, strengthen the study of halal cooking theory and Muslim dietary customs and habits, improve halal cooking skills, cultivate halal technical and managerial personnel, organize members of the investigation and research on issues related to halal cooking, and actively put forward proposals to the relevant government departments, in order to contribute to the development of the cause of halal cooking, to improve the lives of the masses, and prosperity of the national economy.

Specialized Committee on Gourmet Nutrition:

Consisting of chief nutritionists of famous national hospitals, scholars and professors of culinary food nutrition theories in colleges and universities across the country, senior engineers in the food industry, and heads of provincial culinary and catering industry management associations, famous food and beverage entrepreneurs, and Chinese master chefs, the Specialized Committee on Gourmet Nutrition (SCGN) is a professional organization engaged in gourmet nutritional research and the promotion of food and nutritional cause, referred to as the "China Nutrition Committee. Professional organization, referred to as "China Cuisine Association Gourmet Nutrition Committee".

Taking "service, cooperation, progress and development" as its guideline, CCAA Gourmet Nutrition Committee organizes and edits several dietary nutrition books to guide the catering industry and consumers to have a reasonable diet and balanced nutrition. It has edited and broadcasted many episodes of food and nutrition popularization programs in authoritative media such as CCTV, Beijing TV, and Central Educational Station, etc. It has also organized health and nutrition lectures for National People's Congress deputies, nutrition consultation for the community, and held many training courses on national nutritional catering. Developing and recommending excellent nutritional and health foods. Holding banquet reform exchange symposiums, organizing banquet reform cooking contests, actively promoting Chinese banquet reform, and academic exchanges with experts and scholars from the United States, Japan, Malaysia and other countries, contributing to the promotion of the development of diet and nutrition.

Hotpot Committee:

The committee studies hotpot catering and hotpot cooking methods, improves the level of hotpot cooking skills, standardizes the operation of hotpot catering and carries out self-regulation of the industry, referred to as the "Hotpot Committee of the China Culinary Association".

The Hotpot Committee of China Cuisine Association unites enterprises and institutions engaged in hotpot catering business and practitioners, relevant experts and scholars, as well as hotpot cooking utensils, raw materials and spices production, processing and sales enterprises and other related industries, implement the policies of the Party and the state, promote hotpot food culture, strengthen the academic and theoretical research on hotpot, improve the hotpot cooking skills, cultivate the hotpot cooking technology and management personnel, and develop the hotpot culinary talents and management personnel, and improve the level of cooking methods. Talents and management personnel, hot pot catering market, hot pot catering enterprises, hot pot catering theory, hot pot catering cooking skills and business management and other related issues for investigation and research, and actively put forward proposals to the relevant government departments for the development of hot pot catering business, to meet the people's ever-increasing material and cultural needs of life, services, consumption, and to promote the market, and to contribute to the development of the economy.

College Catering Committee:

College Catering Committee is under the leadership of the China Cuisine Association, by all kinds of colleges and universities engaged in catering services within the operation of the entity and social groups voluntarily composed of national cross-sectoral, cross-ownership of the industry organization, referred to as "China's colleges Mess Committee". (English name for The College Mess Committee Of China, abbreviated CMCC).

The College Mess Committee of China Culinary Association, under the guidance of the education department and the association in charge of the industry, conscientiously carries out the Party's line, policies and guidelines, and adheres to the tenet of "serving the cause of higher education, serving the catering industry of colleges and universities, serving teachers and students and serving members" and the principle of "serving, researching, coordinating, and coordinating the work of colleges and universities". The work principles of "service, research, coordination and publicity" have made great contributions to the running of college meals with the characteristics of a socialist university with Chinese characteristics and to the cause of higher education and college meals in China.

In order to adapt to the development of China's higher education, the China Cuisine Association College Catering Committee has developed its own members in more than 1,700 colleges and universities across the country, and the Committee has set up provincial-level colleges and universities "Catering Committee" organizations in 31 provinces, autonomous regions, and municipalities directly under the central government in addition to those in Hong Kong, Macao, and Taiwan, and established three standing departments, namely, office, editorial department, and membership department, which are responsible for the management of the Catering Committee. It has also set up three permanent organizations, namely office, editorial department and membership department, and founded two journals, namely "China College Catering Newsletter" and "China College Catering Information", as well as the website "China College Catering Information Network", which has become the most appealing, cohesive and authoritative committee in the catering industry of the nation's colleges and universities.

Professional Committee of Professional Managers:

The professional organization of professional managers in the catering industry is composed of excellent management talents and famous experts and professors in the catering industry in the whole country, and is responsible for business training, qualification recognition, international cooperation, consulting services and intermediary services for senior management and technical personnel of the catering industry in the whole country.

Chinese Catering Yearbook:

Chinese Catering Yearbook, officially approved by the General Administration of Press and Publication for public publication, is a large-scale informative toolbook for the national catering industry sponsored by the China Cuisine Association and edited by China Catering Yearbook, which is a comprehensive, systematic and accurate reflection of the course of development of China's catering industry and serves as a platform for carrying forward the Chinese culinary culture, booming catering market, accelerating the healthy development of the industry, and promoting the scientific and technological progress of the industry. It is a comprehensive, systematic and accurate reflection of the development of China's catering industry to promote Chinese culinary culture, prosperity of the catering market, accelerate the healthy development of the industry, promote the industry's scientific and technological progress, and enhance the level of management to provide services for the historical literature.

Chinese Catering Yearbook consists of articles, overviews, local catering industry, brand building, special reports, industry figures, related industries, statistics, policies, regulations and standards, chronology of events, Hong Kong, Macao, Taiwan and the international catering industry, appendices, etc. It has been widely recognized by the catering industry and related industries and the whole society because of the wide range of participating editorial units, the comprehensive content of the industry, the reliable and accurate information, the historical data, and the practicality of the book.

Chinese Catering Industry and Related Industries

Chinese Cuisine Association Training and Exchange Center:

A social force school organization approved by the Beijing Municipal Bureau of Adult Education and established in 1993, independent accounting, self-financing. Under the leadership of the China Cuisine Association, in the spirit of "inheritance, development, pioneering, innovation" approach to the work of the industry to carry out training activities in culinary technology, business management, etc.; to guide the industry training, exchanges, and vocational education; to complete the planning of the national training of highly skilled personnel; and to improve the vocational quality of the entire industry. It accepts commissions from the State Ministry of Labor and Social Security and other relevant departments, and participates in the revision and editing of vocational skill standards and teaching materials. Utilizing the advantages of all sectors of society and private capital, it widely carries out cooperative schooling and promotes the development of the catering industry.

Chinese Cuisine Association Sauce and Marinade Professional Committee:

The committee is composed of units or individuals voluntarily who abide by the constitution of the Chinese Cuisine Association, and who are engaged in or are enthusiastic about the scientific research, education, training, technology promotion, production, storage and transportation, and sale of sauces and marinades. The committee plays the functions of organization, service, coordination and supervision, and its main tasks are: to publicize and implement the relevant national policies, laws and regulations, to assist the China Culinary Association and the competent government departments to carry out self-discipline in the industry; to participate in the formulation and revision of the relevant government regulations, policies and laws, and to undertake the relevant work entrusted by the China Culinary Association or the relevant government departments; to study the status quo and trend of the development of soy sauce and marinated food, and provide information and guidance for the relevant departments to formulate policies and plans. Department to formulate policies, planning to provide information, suggestions and opinions; to strengthen the industry field of basic issues, focus and professional issues of the research, organize thematic seminars, academic exchanges, and constantly improve the theoretical level, rich academic achievements; to promote new products, new processes, new technology research, technology transfer, technical advice, technology promotion, information communication and other services; to understand and grasp the domestic and foreign industry-related scientific research information, market dynamics, production and management of food. It also aims to understand and grasp domestic and foreign industry-related scientific research information, market dynamics, new production and management technologies, and new experience in business management, and actively carry out international exchanges and cooperation; organize and carry out related activities such as study, inspection, exchange, exhibition, trade fair, and technical training; strengthen communication and liaison with the relevant departments, coordinate the relationship between members, reflect the opinions and problems of members, and safeguard the legitimate rights and interests of the members.