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What exactly is there in the catering industry?

the classification of domestic catering industry is mainly formed for the convenience of restaurant evaluation and supervision, which can be roughly divided into five categories: tourist hotels, restaurants, buffet and box lunch industry, cold drinks industry and vendors. The important contents and characteristics of its catering are described as follows.

1. tourist hotels

the catering function of tourist hotels is consistent with the restaurant I mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. Among them, international tourist hotels not only provide accommodation needs for foreign visitors, but also attract a large number of local tourists with their elegant style, exquisite tableware, world food concept and perfect service. In addition, the hotel has large space, complete equipment and high professional standards of staff, so it can also have other functions such as gourmet banquet, wedding, funeral and celebration, exhibition and meeting, give full play to the marginal utility of catering and guide the prevalence of catering trends.

second, the restaurant

the restaurant refers to the place where diners eat formally. General restaurants can be divided into Chinese restaurants and western restaurants according to different tastes of products, and their characteristics are as follows:

1. Chinese restaurants

China has a vast territory, many nationalities and different folk customs, which are often based on geography, climate, customs, people's feelings, economy and other factors, shaping diverse cultural characters, forming unique eating habits and wonderful cooking methods, such as "sweet in the south and salty in the north" Each region has formed its own unique cuisine, and there are both snacks and big dishes, such as Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Guangdong cuisine, Anhui cuisine, Jiangsu cuisine, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeast flavor and so on.

2. The definition of western restaurant refers to a restaurant with westernized decoration, catering to Europe and the United States, and western-style services. For the convenience of a large number of consumers who are not familiar with western food, most western restaurants offer set meals, such as meal A and meal B, in the order of soup, salad, main course, dessert and final drink. In order to attract more guests, some western restaurants even offer Chinese menus such as ribs rice and chicken leg rice for guests to choose from. Therefore, eating western food now is not the patent of rich people, and there is no particular catering etiquette. The nature of leisure and entertainment is greater than that of dinner. At present, in addition to the big hotels and high-end steakhouses, the flavor of traditional western food is guaranteed, and the general western restaurant has already got a different taste.

3. Buffet and fast food industry

1. Buffet

The purpose of buffet is to quickly provide nutritious and diverse diets for people who work and go to school outside the home at low prices. At present, self-service is not only widely used in schools, institutions and other groups, but also widely accepted by general commercial restaurants. Buffet has become a popular way of eating all over the world.

Types and characteristics of self-service The food in the special cafeteria is prepared in advance, and the food (except drinks) needed by the guests is provided at any time, and the guests who can provide the most in the shortest time can eat it at will, just like the buffet, and the guests will serve their own food (but the barbecue will be cut by the waiter) at one time. The prototype of the full-service cafeteria originated from YWCA (Young Women's Christian Association) in Kansa, Missouri, USA in 1891. In 1893, John R.Thompbom bought a restaurant in Chicago, and successfully introduced this service concept. Customers chose their favorite food at the dining table, becoming the first self-service restaurant, and also the first restaurant to control food supply and demand by using electric conveyor belt and central distribution. In 1926, he had 126 restaurants in the midwest and south. The key to its success is to reduce the labor cost to 1.5% of sales, which is much lower than that of other catering industries (21%-31%). Buffet can be divided into two forms. One is that the guests pick up the dishes at the dining table by themselves, and then pay the bill by the number of samples, which is called cafetering; in English; The other is that guests can take their own food, but you can eat as much as you want at one time, which is called buffet in English. Both of them are self-help or semi-self-help. In today's society where labor costs are expensive, this service mode is indeed an inevitable catering trend. In the past, the design of dining tables in self-service restaurants used a straight line. Customers entered from the same direction and waited patiently for the checkout after they got the food. At present, there are improved free-flowing and sawtooth-shaped dining table designs, which enable customers to cut in from the food they need, which is extremely flexible, can reduce the hard work and time waste of queuing, improve customer satisfaction and improve the utilization rate of restaurants. The "all you can eat" buffet, which was introduced in the 1971s, has greatly shocked the management mode of the catering industry. Consumers are no longer afraid to go to big hotels because they are not familiar with ordering skills, and they are not bound by the combination of packages. Therefore, this catering method is widely loved by consumers, especially in the last two or three years, and it has become the main catering business of major hotels. 2. The bento industry, also known as the fast food industry (called bento industry in Taiwan Province), can be said to be a major catering feature of the rice-based ethnic groups. With the change of life style of urbanites, it is increasingly rare to eat lunch boxes at noon, and the fast food industry in metropolis is developing rapidly. The main supply targets of box lunch are students, employees in factories and institutions and patients in hospitals, and the price ranges from 4 to 12 yuan at most. The color and nutritional content of the dishes vary depending on the price, and there are mainly main courses (such as fried ribs and chicken legs), semi-meat dishes (eggs and shredded pork) and vegetarian dishes. More than 91% of the box lunch is served as lunch at noon. There are all kinds of Chinese, Western or mixed boxes, and the price is reasonable. The only drawback is the uneven quality and hygiene. At present, the box lunch industry is gradually getting rid of the traditional kitchen preparation method, starting with improving the working habits and working environment of the conditioning personnel, adopting institutionalized procurement and scientific production system, in order to achieve the expected nutrition and hygiene goals and reduce the possibility of food poisoning caused by credit box lunch. Fourth, the cold drink industry In the hot summer, the most attractive thing is the cool ice cold drink. Therefore, the market of the cold drink industry has stood firm so far.

The sales form of the cold drink industry includes traditional ice shops, which supply all kinds of cold drinks; There are also vending machines popular in recent years; There are even ice cream, yogurt and ice cream shops imported from abroad, which provide sanitary and expensive cold drinks. The biggest problem in the cold drink industry is hygiene. If the refrigeration equipment is not enough and the food raw materials are placed at room temperature, it is easy to cause bacteria to breed. If ice is handled by hand, it is also easy to cause food pollution.

At present, cold drinks shops and coffee shops have changed the disadvantages of traditional cold drinks shops, and presented a brand-new business style with elegant decoration or chain operation.

5. vendors vendors are a part of Chinese food culture. To understand the characteristics of China's food culture, we must first taste the delicious snacks of street vendors. As long as people gather, there will be vendors, and most of them are related to eating, which may be related to the traditional eating habit of "eating wherever you go". In the market, beside the park and at the corner of the street, vendors can be said to be ubiquitous and pervasive. The nature of vendors is similar to the so-called fast food trucks in Europe and America, and they can often be seen in crowded places, such as markets, children's playgrounds and sports fields. They mainly provide simple and fast food, such as hot dogs, sandwiches and drinks. The food they supply is dazzling and everything is available. They make full use of the tiny space and create the maximum profit with the least manpower and material resources. Their reasonable price and the convenience of the location (often close at hand) can also make consumers flock to them. The biggest problems faced by vendors should be the following:

(1) It is difficult to legalize. Most vendors often "run away from the police".

(2) Health problems are worrying. Vendors often operate in the open air, and dust and mosquitoes invade at any time, which is often the best parasitic environment for germs and affects the health of consumers.

(3) the environment is messy. Generally, vendors are located near their homes. If domestic garbage and sewage discharge are not effectively treated and the turnover environment is messy, it will affect customers' patronage.

(4) food quality is difficult to guarantee. Vendors usually only have simple kitchen utensils and lack professional chefs, so they can't guarantee quality. Because the vendor industry has the characteristics of traditional food culture and is convenient for the public, its existence value cannot be completely denied. For the existing problems of the vendor industry, the supervision organization should find out concrete and feasible methods, or centralize management, or hold workshops to train employees, or even study and develop new management systems to ensure the healthy development of the vendor industry.