Catering industry is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service-oriented labor.
Extended data:
Features:
1, once:
The catering service can only be used once and enjoyed on the spot, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.
2. Invisible:
The service utility of catering industry is intangible, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.
3. Differences:
On the one hand, the difference of catering service means that catering service is completed by the staff of catering department through manual labor, and each staff member's age, gender, personality, quality and education level are different.
They provide different catering services for their guests. On the other hand, the same waiter will have different service attitudes and methods on different occasions, at different times, or in the face of different guests.
4. forthright:
After direct industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the product does not pass the quality inspection before leaving the factory, it can be reworked, and you think that the dissatisfied products in the store can be ignored.
Catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers serve face to face and consume face to face.
5. Talent demand:
With the continuous development of social economy, catering consumption patterns are increasingly diversified and modernized, the positioning of catering business will become more and more collectivized and branded, the connotation of catering service will become more and more humanized and ecological, and the spread of catering culture will become more and more international and market-oriented.
How to deal with the booming catering situation is not only a problem faced by catering enterprises, but also a problem that should be considered in cooking education. The catering industry has maintained a double-digit high-speed growth for 10 years. In the next five years, the catering industry in China will continue to maintain a high-speed growth model.
Brand, scale, chain and cross-regional catering operation will be the future trend. Popular catering operation will continue to extend, special catering will become more prominent, and the status of Chinese dinner catering will become more prominent.
At the same time, the demand for talents in catering enterprises will be more prominent and will be in short supply for a long time, which will make the shortage of talents in catering enterprises more severe in the future.
6. Shortage of catering management talents:
The development of enterprises is inseparable from talents. The most valuable asset of an enterprise is talent, and catering enterprises are no exception. Enterprise talents are the pillar of the development of catering industry. The quality of employees, especially the quality of managers, restricts the development of catering enterprises, and the shortage of management talents is a problem faced by most catering enterprises.
As far as the management talents of catering enterprises are concerned, there is a huge difference between "low starting point and high requirements". At present, most managers of domestic catering enterprises are gradually promoted from grassroots employees.
Because the job contents of the two positions before and after the promotion are completely different, and they have not learned management knowledge in their previous studies, their new professional post knowledge can not be effectively supplemented after the promotion, so they do not have the ability of hotel senior managers, and naturally it is difficult to be competent for the management of employees in new positions.
Some enterprises are aware of these problems and often carry out employee training to improve the quality of employees. However, in the process of training, catering enterprises lack targeted training materials. In addition, the training of most enterprises is about the skills, etiquette and system of ordinary employees, which has little effect on further improving the quality of employees and cultivating their management skills.
Catering enterprises have higher and higher requirements for the quality of employees, and the demand for middle and senior talents is increasing. For a long time to come, seeking external help to improve the quality of employees has become an important choice for many catering enterprises.
Food and beverage management talents are the main force of hotel food and beverage department, and the management level of food and beverage department depends on the ability and quality of food and beverage management talents. Therefore, it is the characteristic of higher vocational colleges to cultivate practical and skilled talents with management ability, which also meets the needs of the development of catering industry.
67, professional cooking talents in short supply:
There are countless different types of restaurants in cities all over the country, but customers have different preferences for different catering enterprises. Some catering enterprises are overcrowded, while others are empty. The main reason for the huge gap lies in the different tastes of dishes in different catering enterprises, but in the final analysis, the chefs in catering enterprises have different professional degrees.
Therefore, cooking talents play a very important role in the development of catering enterprises. Catering enterprises also pay special attention to the introduction of professional cooking talents in the development process.
It is reported that in the next five years, with the rapid development of the catering industry, the gap of professional cooking talents will reach 65.438+million, and the huge talent gap has become a bottleneck restricting the development of the catering industry. Getting rid of the talent gap and realizing the introduction of professional cooking talents have become the common aspiration of major catering enterprises.
Take Chengdu as an example. At present, there are more than 40,000 catering companies in Chengdu, and the number of employees in the catering industry is about 700,000. There is a shortage of professional cooking talents of more than 200,000. With the gathering of culinary talents alone, the shortage of professional culinary talents in Chengdu, known as the "gourmet capital", exceeds 200,000, not to mention the nationwide demand for professional culinary talents.
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