2. From the format: jiaozi, hot pot, steamed stuffed bun, tea, barbecue, buffet, fast food, simple meal, western food, Chinese food, local snacks, Lv Wen town, food court, canteen, hotel catering, new retail catering, pure take-away catering, breakfast, etc.
3. In terms of cuisines, it can be divided into eight major cuisines: Anhui cuisine, Hunan cuisine, Sichuan cuisine, Shandong cuisine and Guangdong cuisine, as well as Japanese cuisine, Vietnamese cuisine and Korean cuisine abroad.
Catering service:
Service quality and service level are not only related to the benefits and reputation of the hotel, but also related to its survival and development. In the process of changing from institutionalization, proceduralization and standardization to individualization and diversification, the service goal we pursue is "harmonious service".
The so-called harmonious service is to express and embody the service style with the waiter's emotion, skill, efficiency, knowledge and good cultivation, which is the concentrated expression of harmonious relationship with customers. Specific manifestations are: the unity of norms and personality, the unity of speed and safety, the unity of enthusiasm and etiquette, the unity of kindness and elegance, and the unity of responsibility and flexibility.