I. Tourist hotels
The catering function of the tourist hotel is the same as that of 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 for foreign tourists, 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 a large space, complete equipment and high professional standards of staff, so it can also have other functions such as gourmet banquets, weddings, funerals and celebrations, exhibitions and conferences, give full play to the marginal utility of catering, and guide the popularity of catering trends.
Second, the restaurant.
A restaurant refers to a 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 restaurant
China has a vast territory, many nationalities and different folk customs. It is often based on geography, climate, customs, people's feelings, economy and other factors, which have shaped diverse cultural characters and formed unique eating habits and wonderful cooking methods, including the so-called "sweet in the south and salty in the north, spicy in the east and sour in the west"-each region has formed its own unique cuisine, including snacks and big ones.
2. Western restaurant The definition of western restaurant refers to a restaurant that is westernized, caters to Europe and the United States, and serves Western style. For the convenience of a large number of consumers who are unfamiliar with western food, most western restaurants offer set meals, such as a meal and b meal, followed by 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. So eating western food now is not the patent of the rich, and there is no special dining etiquette. Recreation is more important than dinner. At present, in addition to hotels and high-end steakhouses, the flavor of traditional western food is guaranteed, and the general western food has a different taste.
Third, buffet and fast food industry.
1, buffet
The purpose of buffet is to provide diversified diets with rich nutrition and low price for people who work and go to school outside. 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 to eat all over the world.
Types and characteristics of buffet The food in the cafeteria is prepared in advance, and the food (except drinks) that guests need can be provided at any time. The guests who can provide the most food in the shortest time can eat it at will, just like a buffet, and the guests serve themselves (but the barbecue will be cut by the waiter). The prototype of the restaurant originated from YWCA in Kansa, Missouri, USA in 189 1. 1893, John R.Thompbom bought a restaurant in Chicago and successfully introduced this service concept. Customers choose their favorite food on the dining table, becoming the first cafeteria and the first restaurant to control food supply and demand by using electric conveyor belts and central distribution. 1926, he has 126 restaurants in the midwest and south. The key to its success is to reduce the labor cost to 15% of sales, which is far lower than other catering industries (20%-30%). Buffet can be divided into two forms. One is that the guests take their own dishes at the dining table and then pay the bill according to the number of samples, which is called self-help; In English; The other is that guests can bring their own food, but you can eat as much as you want at a time. This is called buffet in English. Both are self-help or semi-self-help. In today's society with high labor costs, this service model is indeed an inevitable catering trend. In the past, the dining table design in the cafeteria was all straight lines. Customers enter from the same direction and wait patiently for the checkout after getting the food. At present, there is an improved free-flowing and serrated dining table design, which enables 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 launched in the 1970s greatly impacted the management mode of the catering industry. Consumers don't want >>
Question 2: What are the specific aspects of catering management? The company you mentioned is a chain enterprise with branches in Ningbo, Hangzhou, Jinhua, Taizhou and Jiaxing. As for catering management, they have their own professional management team and have extremely rich management experience in canteen management. As far as their contracting is concerned, taking a canteen dispute as an example, their managers solved it easily and managed it well in the kitchen.
The specific contents of catering management are as follows:
1. Diagnostic operating conditions;
2. Develop solutions;
3. Training professional knowledge of catering management;
4. Consultation on catering contents and dishes;
5. Introduction of new dishes: Chinese and Western fast food; Saltwater food processing;
6. The basic contents of catering management;
7. Catering project planning and investment;
8. Food processing technology consultation focuses on transfer;
9. Consultation and training for catering talents;
10. Integrated management of catering resources;
1 1. Catering cultural exchange and catering product exhibition;
Question 3: What are the contents of catering services? 20 o'clock 1, welcome service
2. Zero service
3. Tea and hotel water service. A complete set of pottery tableware
5. Room service
6. A * * *
7. Farewell service
8. Parking service
9. Baby service
10, wine storage service
Question 4: What aspects does the catering system include? It mainly includes financial management, warehouse management, order cashier management, kitchen application management, membership management and so on.
Question 5: What are the job contents of the catering waiter? You can check on the website to serve, serve, serve, and close the table after dinner (that is, clear the table), as always.
Question 6: What are the contents of catering services? There are many contents of catering service, starting from the moment guests enter the store and even starting from parking. The quality and quantity of catering products, honest management and personalized service before, during and after meals are all very important! Basic catering service skills include tray, table setting, wine pouring, serving, dish dividing and cloth folding.
Team: The person in charge of Angry Birds replied, no reprinting! Welcome questions! Hope to adopt!
Question 7: What are the contents of restaurant service quality? It is the concrete expression of the concept of serving the guests wholeheartedly in language, expression and behavior. Service attitude is the basis of service quality, and excellent service begins with excellent service attitude. Excellent service attitude is mainly manifested in the following points: ① initiative and enthusiasm; ② Due diligence; ③ Patience and consideration; 4. Be polite. (2) Good service equipment refers to the equipment and facilities used by restaurants to receive services. It directly reflects the material and technical level of restaurant service quality. Generally including buildings, machinery and equipment, transportation, heating and cooling air conditioning, electrical equipment, sanitary equipment, communication equipment, all kinds of furniture, interior decoration, etc. We should strengthen the management and careful maintenance of restaurant service equipment, so that it is always in a good normal state, and ensure the needs of serving customers anytime and anywhere. (3) Perfect service items A restaurant is usually a comprehensive industry that provides food, rest and entertainment for its guests, which determines that its service items should be diversified, not single. The number of service items provided is the embodiment of the hotel's grade, scale and management ability. The service items of modern restaurants can be roughly divided into two categories: one is the service items with clear and specific provisions set around the main business in the service process, which are called basic service items, such as dining; All services provided by guests, but not all of them have needs, are called additional services. To some extent, personalized additional services can attract more guests and leave an unforgettable impression on customers than basic services. (4) Flexible service mode refers to the forms and methods used by restaurants to provide warm and thoughtful services to guests. Its core is how to provide various conveniences for guests.
Question 8: What items does the catering industry include, such as fast food, dinner, special meals and cold drinks?
Question 9: What are the contents of catering architecture design? Staple food workshop: refers to semi-finished products processing places such as rice, flour, beans and miscellaneous grains.
9. Staple food hot processing room: refers to the processing place where semi-finished staple food is steamed, boiled, roasted, branded, fried and fried.
10. Non-staple food roughing room: including cleaning, peeling, deboning and meat cutting; Scraping scales, cutting whiskers, breaking stomachs and washing fish and shrimp; Plucking, eviscerating and cleaning poultry; Hair, soaking, selection and washing of Haibao; Processing places for picking and cleaning vegetables.
1 1. Non-staple food finishing room: a processing room where rough non-staple foods are cleaned, cut, weighed and mixed into semi-finished dishes according to the requirements of dishes.
12. Cooking hot processing room: refers to the hot processing room where semi-finished dishes are fried, fried, boiled, fried, steamed, braised and cooked with seasonings.
13. Cold meat processing room: including cold meat production and blending, also known as pickles room and braised pork room. This specification is collectively referred to as chilled meat processing room. The cold meat production department refers to the processing department that cooks, marinates, smokes, stews, fried and fried coarse and fine processed non-staple food to make it into cooked food; Cold meat blending place refers to the processing place where raw cold and cooked food are cut, weighed and blended into cold dishes according to different requirements.
14. Special processing room for flavor restaurant: such as oven room (including roast duck and goose, etc.). ) or other processing rooms, etc. , should be set up as required, and their heat treatment rooms should be treated according to the requirements of this specification.
15. pantry: the place where staple food and non-staple food products are sorted, distributed and temporarily placed.
16. Delivery place: the delivery place of finished products such as staple food, snacks, hot and cold drinks. Go to a restaurant or restaurant.
17. Commissary: refers to the place where cigarettes, sugar, wine and snacks are sold.
18. laboratory: mainly refers to the inspection room for self-processed food.
19. Warehouse: including staple food warehouse, cold storage, dried vegetables warehouse, seasoning warehouse, vegetable warehouse, beverage warehouse, miscellaneous goods warehouse and health care pool.
Kitchen is the production department of catering enterprises, and its operation is directly related to the quality of dishes and catering costs.
Question 10: What is the core content of catering marketing planning? Hello, Wisdom 365, let me answer for you:
Generally speaking, the core content of catering marketing planning mainly includes the following contents:
1, marketing reason: marketing must be done to solve problems, and its core is to solve the purpose of increasing turnover, as well as enhance visibility and user experience. You should design activities according to the needs of your restaurant. For example, the business in your store is not bad, but the table is low. We can make a theme to guide customers to improve the average table, such as full refund or full gift! But be careful, don't cut it all, it will sacrifice all your profits!
2. Marketing objectives: According to your designed activities and needs, the objectives will definitely be different. For example, our goal is to increase the turnover, including the percentage growth on weekdays, weekends, weeks, months and so on. Second, we must set a percentage higher than the original turnover during the inactive period after the activity. And set the cost target and personnel cost target during the activity.
3. Marketing activity design: This includes the whole activity plan, publicity materials, publicity channels, store implementation standards, store promotion or brush quantity, daily tasks and so on. It needs to be as complete as possible. Considering all aspects, don't be too casual.
4. Landing of marketing plan: Every job must be specific to people, and every job must have relevant responsible persons and inspectors. An activity is like a project. It is necessary to establish the person in charge of the project and the project schedule, and then check and adjust the schedule every day according to the time behind, and to what extent.
5. Execution of marketing plan: Execution is the core of marketing effectiveness. For example, whether the publicity was carried out according to the regulations, we said that we would distribute leaflets today, and then the staff told you that I did. Is this called execution? No, it should be the time, place, target, what to say, what to introduce, what is the start time and end time, how much each person wants to distribute, what the inspector's route should be, and so on. Let everyone know what they are doing, or they don't ask you a word when you ask, and you have nothing to say!
6. Supervision of the marketing plan: The supervision scope of the plan ranges from the supervision of the plan to the supervision of the implementation to the supervision of the results. You can't do the activity until it's over, and then you can see if you have done it. From the design of the activity, it is necessary to establish a supervision mechanism, supervise the plan, supervise the progress and supervise the implementation. , and report the supervision results in a standardized way, so that the superior can find and solve problems in time. If there is no supervision, the request is also a white request!
7. Adjustment of marketing plan: The adjustment of the plan includes adjusting and optimizing the activity at any time in combination with the actual effect during and after the activity, including the store's stocking, materials, whether the plan is reasonable, publicity content, publicity focus and publicity channels. These need to be adjusted and optimized according to actual activities, otherwise problems will easily occur!