Catering classification mainly includes:

1, the catering industry is mainly divided into tourist hotels, restaurants ( Chinese food, Western food ), buffet and box lunch industry, cold drinks and vendors five categories.

2, specifically divided into three types:

Convenient mass catering market, upscale catering market, atmosphere catering market. Convenience-type mass catering market are mass consumption; high-grade catering market in secondary and tertiary cities is very much, especially in the three cities; atmosphere-type catering market is sandwiched between high-grade and low-grade grade, mainly some of the theme restaurants, atmosphere restaurant.

Catering:

(catering) is through the immediate processing and production, commercial sales and service labor in one, to the consumer specializing in providing a variety of alcoholic beverages, food, places of consumption and facilities for food production and operation industry. According to the definition of Europe and the United States "Standard Industrial Classification Act", catering is a food service organization for the purpose of commercial profit. In China, according to the "National Economic Industry Classification Notes" definition, the catering industry refers to a certain place, on-site cooking of food, modulation, and sold to customers mainly for on-site consumption of service activities.

Characteristics:

One-time:

Catering services can only be used once and enjoyed on the spot, which means that the service can only be carried out when the guest enters the restaurant, and the service is naturally terminated when the guest leaves the restaurant.

Intangibility:

The catering industry has an intangible service utility, which is different from fruits, vegetables and other tangible products, the public from the color, size, shape and so on can be identified as good or bad quality. Catering services can only be purchased through the dining guests, consumption, enjoy the service after the first-hand feeling to evaluate its good or bad.

Difference:

The difference of catering service on the one hand means that the catering service is completed by the catering department staff through manual labor, and each staff member due to age, gender, personality, quality and cultural level and other aspects of the difference, they provide catering services for the guests are not the same, on the other hand, the same waiter in different occasions, different time, or face different guests, their service attitude and service mode will also have some differences.

Directness:

Directness After the production of general industrial and agricultural products, most of them have to go through a number of circulation links to reach the hands of consumers. If the product does not pass the quality inspection before leaving the factory, you can rework, in the store you think unsatisfactory goods can not go to ask for, and food and beverage products are different. Its production, sales, consumption is almost synchronized, and thus between producers and consumers is face to face service, face to face consumption.