Relativity refers to the degree of quality to adapt to customer needs vary from person to person, catering relative to the flavor, quantity or technical process may be evaluated as high quality or general.

2, temporal

Time nature of different times, customers have different requirements for the quality of food and beverage products. For example, people demand different quality characteristics for breakfast and lunch.

3, spatial

Spatial refers to the customer's requirements for the quality of food and beverage products vary according to the geographical environment. For example, China's eastern and western regions, economically developed cities and less developed areas of different lifestyles and customs, the quality of food and beverage products require different.

Concept

The concept of food and beverage product quality can be divided into: the narrow concept of quality and the broad concept of quality.

1, narrow catering product quality concept

Narrow quality from the local factors to consider product quality, product quality formation process, the definition of the customer, the causes of quality problems, the quality of catering to achieve the goal of product quality management of catering products and catering product quality assessment and the broader view of the concept of quality has a different concept. The narrow view of quality includes the conforming view of quality and the applicable view of quality.

Conformity-type quality concept refers to the catering products in line with the quality standards of government authorities and hotels, which is the traditional quality concept of hotel managers. This quality standard is defined in a certain period of time, according to the market demand and social technology level, with obvious time characteristics. With the passage of time, technological advances and changes in consumer attitudes, the original quality of qualified products,

may not have been accepted by the market and demand. Applicable quality concept refers to the degree to which the catering product is suitable for customer requirements, defining product quality from the perspective of demand. This development shows that restaurants have recognized the catering market segments, recognizing that different customers have different needs for catering products.

2, the broad concept of food and beverage product quality

The broad connotation of food and beverage product quality not only includes the quality of the food and beverage itself; but also includes the quality of the work process and the quality of the dining environment, is a multi-dimensional quality concept. Work process quality includes kitchen production process quality and restaurant service process quality. The broad view of restaurant product quality is that

either of these work processes is a key factor affecting the quality of restaurant products. In addition, the meaning of the customer is not only the customer who buys the food and beverage products, but also includes the restaurant food and beverage staff and the administrative departments and suppliers related to food and beverage operations.

At the same time, the broader view of quality is that the quality of food and beverage products is not only the problem of food materials, production and service technology, but also should include the problem of facilities, marketing issues, quality of personnel and other related issues.

Influencing factors

The quality of catering products not only refers to the quality of dishes and drinks, but also refers to the quality of the production and service process and the quality of the dining environment; catering production and service process consists of a number of work procedures. Each of these factors affects the quality of food and beverage products.

1. Production factors affecting the quality of food and beverage products, including food raw materials procurement, storage, processing, cutting and cooking.

2. Influence on the quality of catering products, service factors including booking, set the table, welcome, lead to sit, ordering, pouring drinks, serving, patrolling and checkout. Modern catering product quality is established to meet customer demand, so that the product performance and characteristics of the overall ability to meet the needs of specific customers. Catering product quality is the essence of the product to meet customer needs,

Customer needs is to determine the quality of catering products standard. Modern catering product quality expression often use abstract language, with demand, performance and characteristics of the customer and the hotel together. Catering product quality not only represents the level of business management, but also reflects the hotel's reputation and image. Therefore, quality is the key and center of the hotel management.