Main responsibilities: comprehensively coordinate and handle the daily government affairs and affairs of the association, undertake the reception work of the association, and be responsible for all kinds of coordination and liaison at home and abroad; Arrange the president's office meeting, the secretary-general's office meeting and the staff meeting of the association, and undertake to sort out the minutes of the meeting and supervise the implementation of the decisions made at the meeting; Drafting and revising relevant important reports and documents, Editors Association of work briefing; Responsible for messages, confidential information, archives, confidentiality, letters and visits, security, safety and logistics, and undertake the management of fixed assets of the association; Responsible for the implementation, supervision and inspection of the work management system of the association; Responsible for the annual inspection and preliminary examination of associations and branches; Responsible for the professional training, study, inspection and logistics service of the staff of the association.

Member department:

Main responsibilities: according to the articles of association and the measures for the management of members, do a good job in the development and management of members of the association; Take the lead in preparing member congresses, councils and standing councils, and organize member associations; Strengthen communication with members, collect members' opinions and information, accept members' complaints, coordinate and solve members' reasonable requirements, and do a good job in guiding and serving members; Do a good job in the publicity and information exchange of members.

International department:

Main responsibilities: to implement the relevant policies, rules and regulations of the state concerning foreign affairs (including Hong Kong, Macao and Taiwan) and formulate the foreign affairs work plan of the Association; Responsible for the contact and organization of the foreign affairs work of the association, and do a good job in the application and approval of all departments going abroad (entry and exit) and inviting people and projects to China; Do a good job in external liaison with member units, provide consultation for introducing foreign technology and projects, and organize members to explore the international market and export resources; Responsible for coordinating the work with international organizations such as World China Cuisine Federation and World Chefs Federation.

Exhibition department:

Ministry of Information:

Main responsibilities: implement the national informatization policy, formulate and implement the information work plan of the association, set up the industry information network, and run the website for social services well; Establish information base, collect industry information, and carry out investigation and research on major information; To study and formulate the development plan of industry informatization, coordinate the development and utilization of industry information resources at home and abroad, coordinate and improve the statistical investigation system related to informatization, and promote the popularization, education and training of industry informatization throughout the country; Participate in important information cooperation and exchange at home and abroad related to the industry.

Personnel department:

Main responsibilities: to implement the personnel management system of the association and ensure the normal operation of various personnel management work of the association; According to the development needs of the association, formulate the annual personnel work plan to provide information services for the leaders of the association in personnel work; According to the needs of each department and office and the employment standards, formulate employee recruitment plans and undertake the qualification examination, interview, written test and signing of candidates; Be responsible for the management of personnel files of the Association, and safeguard the rights and interests of employees; Responsible for absorbing and reserving professionals to meet the needs of the association; Responsible for the democratic appraisal of the staff of the association.

Finance department:

The main responsibilities are: strictly implement and implement the financial management system of the association; Responsible for the financial budget and management of the association, and do a good job in financial analysis; Implement the expenditure plan and fund use plan of the Association, and verify the financial budget and accounting of major activities of the Association and its branches; Responsible for the inspection and implementation of the property management system of the association; Responsible for the annual financial inspection of the association; Regularly supervise and review the financial affairs of the special Committee; Guide the project budget work of all departments of the association and the financial supervision of major activities of the association.

Industry Development Department:

Main responsibilities: to implement national laws and regulations, be responsible for drafting rules, agreements and standards, carry out industry self-discipline and standardize industry order; Responsible for the statistics, analysis and release of major industry information; Conduct inspection and sampling survey on holiday catering market, regularly publish industry information, and forecast market trends; Put forward opinions on major issues such as industry development, chain operation, enterprise reform and market development; Conduct strategic brand research and guide enterprises to develop brand strategy; Provide industry guidance and industry consulting services to members and enterprises; Do a good job in contact and coordination with the government and relevant associations and other departments; Strengthen the theoretical research and construction of the industry, and be responsible for academic research, writing and writing.

Research and Statistics Department:

Fast food professional Committee:

It is a professional organization engaged in the research and development of fast food industry and promoting the development of fast food industry, which is composed of representatives of enterprises, organizations and individuals engaged in fast food chain operation, management and teaching, scientific research, consultation, training, cultural and technological development, production and supply manufacturers and other related aspects throughout the country. It is referred to as "China Cuisine Association Fast Food Committee".

The purpose of China Cuisine Association Fast Food Committee is: under the guidance of "service, creation, cooperation and development", to implement the relevant national policies, to carry out industry norms and self-discipline, to solve the problems in the development of the industry, to safeguard the legitimate rights and interests of enterprises, to mobilize and organize the forces of society and industry, to develop fast food varieties and technologies, to improve the management level, and to explore the chain operation mode on the basis of inheriting the achievements of Chinese national food culture and absorbing the development experience of fast food chains at home and abroad.

Celebrity Chef Professional Committee:

A national professional organization of famous chefs composed of famous chefs and cooking experts from China who have been engaged in cooking for a long time, referred to as "Famous Chefs Committee of China Cuisine Association". There are offices, new star clubs, communication departments, training departments, service departments and information departments, and working areas are set up in all provinces, autonomous regions and municipalities directly under the central government, as well as overseas working areas.

The task of the famous chefs committee of China Cuisine Association is to publicize patriotism, cultivate good chefs' morality and comprehensively improve the comprehensive quality of famous chefs. Organize national cooking (food) skill exchange activities. Summarize, publicize and exchange the unique and exquisite cooking skills of our members, and compile and broadcast biographies of famous chefs and film and television materials of famous chefs. Organize and help members to hold theoretical research and skill exhibition activities of cooking culture at home and abroad. Give full play to members' professional expertise and offer consultation and training activities. Assist cooking circles at home and abroad to hold professional technical competitions and assessment activities. Promote the cooperation and exchanges between famous Chinese chefs at home and abroad and famous chefs from all over the world. Cooperate with catering enterprises and catering-related enterprises to carry out related industries, product research and development, promotion and other activities. Do a good job in helping and promoting the development of the catering industry. Discover and train outstanding young and middle-aged chefs, and lead and drive the healthy development of Xinxing Club. Complete the tasks assigned by China Cuisine Association.

Western food professional committee:

A professional organization that studies western food catering and western food cooking methods, and studies and promotes the development of western food cooking and western food catering, referred to as the Western Food Committee of China Cuisine Association. (English Western Food Professional Committee of China Cuisine Association), abbreviated as WFPC.

The Western Food Committee of China Cuisine Association unites the enterprises and institutions engaged in western food business and relevant experts, scholars, business managers, chefs (including cooks and pastry chefs), service workers and other relevant personnel, implements the policies of the party and the state, promotes the western food culture, strengthens the academic theoretical research of western food, improves the cooking skills of western food, and trains western food cooking technical and management talents. Organize members to investigate and study the western food market, western food enterprises, western food theory, western food cooking skills and enterprise management and other related issues, and actively put forward suggestions to relevant government departments, so as to make contributions to the development of western food, meet the people's constantly improving material and cultural life, serve consumption, prosper the market and promote economic development.

Expert working Committee:

A professional organization that conducts theoretical research, academic exchanges and related scientific research activities to provide theoretical and intellectual support for the development of the catering industry. It has gathered all kinds of talents in the fields of laws and regulations, standard policies, industrial economy, enterprise management, human resources, marketing, capital operation, financial management, information management, food culture, cooking skills, nutrition and health.

As a platform for academic research and exchange of catering economic theory in China, the Expert Working Committee of China Cuisine Association regularly formulates and publishes academic research topics of catering economic theory in China. Summarize and spread the development trend, achievements and experiences of catering industry in China; Organize the national catering industry theory seminar or regional symposium; To preside over the compilation, translation and recommendation of publications on catering management; Organize mutual visits and academic exchanges between relevant people at home and abroad; Entrusted by relevant institutions to carry out relevant consulting activities.

The four expert committees of Chinese cooking, Chinese pastry, western food and restaurant service of the Ministry of Human Resources and Social Security are under the jurisdiction of the Expert Working Committee.

Muslim Professional Committee:

A professional organization engaged in Muslim cooking research and promoting the development of Muslim cooking, referred to as "Muslim cooking professional Committee". Carry out activities within the scope of national policies and decrees and under the guidance of relevant government departments.

With the guidance of "inheritance, promotion, prosperity and progress", the professional committee of Muslim cooking unites experts, scholars, cooks, pastry chefs, service workers and enterprise managers engaged in Muslim cooking all over the country, implements the party's ethnic and religious policies, promotes muslim food culture, strengthens the research on Muslim cooking theory and Muslim eating habits, improves Muslim cooking skills, trains Muslim technical and management talents, and organizes members to investigate and study Muslim cooking-related issues actively.

Special Committee on Food Nutrition:

It is a professional organization engaged in food nutrition research and promoting the development of food nutrition, which is composed of the chief nutritionist of national famous hospitals, scholars and professors who study the nutrition theory of cooked food in national colleges and universities, senior engineers in food industry, relevant leaders of cooking and catering industry management associations in various provinces of China, famous catering entrepreneurs and China chefs.

With the guidance of "service, cooperation, progress and development", the Food Nutrition Committee of China Cuisine Association has organized and edited many books on diet nutrition to guide the catering industry and consumers to have a reasonable diet and balanced nutrition. He has edited and broadcast many episodes of popular science programs on food nutrition in authoritative media such as CCTV, Beijing TV and CCTV. Hold health and nutrition lectures for NPC deputies, provide nutrition consultation for the community, and hold several national nutrition catering training courses. Develop and recommend excellent nutritious and healthy food. Hold a symposium on banquet reform and exchange, hold a banquet reform cooking competition, actively promote the reform of Chinese banquet, and conduct academic exchanges with experts and scholars from the United States, Japan, Malaysia and other countries to contribute to the development of diet and nutrition.

Hot Pot Professional Committee:

A professional organization to study hot pot catering and hot pot cooking methods, improve the level of hot pot cooking skills, standardize the operation of hot pot catering, and carry out industry self-discipline, referred to as "China Cuisine Association Hot Pot Committee".

China Cuisine Association Hotpot Committee unites enterprises, institutions and employees engaged in hot pot catering business, relevant experts and scholars, and relevant personnel in hot pot cooking tableware, raw materials and condiments production, processing and sales enterprises, implements the policies of the party and the state, promotes hot pot catering culture, strengthens academic and theoretical research on hot pot, improves hot pot cooking skills, and trains hot pot cooking technical personnel and management personnel. Investigate and study the hot pot catering market, hot pot catering enterprises, hot pot catering theory, hot pot catering cooking skills and enterprise management, and actively put forward suggestions to relevant government departments, so as to make contributions to the development of hot pot catering, meet the people's rising material and cultural needs, serve consumption, prosper the market and promote economic development.

College catering professional committee:

Under the leadership of China Cuisine Association, the catering professional committee of colleges and universities is a national cross-departmental and cross-ownership industry organization voluntarily composed of entities and social groups engaged in catering service management in various colleges and universities, and is referred to as "China College Partner Committee". (English name is The College Mess Committee Of China, abbreviated as CMCC).

Under the guidance of education authorities and industry authorities, the catering professional committee of China Cuisine Association has conscientiously implemented the Party's line, principles and policies, adhered to the tenet of "serving higher education, catering industry, dining teachers and students, serving members" and the working principle of "serving, investigating, coordinating and publicizing", and made great contributions to running well the catering of colleges and universities with the characteristics of Socialism with Chinese characteristics University and to the catering of higher education and colleges and universities in China.

In order to adapt to the development of higher education in China, the catering professional committee of colleges and universities of China Cuisine Association has developed its own members in more than 700 colleges and universities nationwide, and the special committee has set up 3 1 provincial colleges and universities "partner committees" except Hong Kong, Macao and Taiwan, and established three permanent institutions: office, editorial department and member department. Established two journals, namely, China College Food Newsletter, China College Food Information and China College Food Information Network, which has become the most appealing, cohesive and authoritative special committee in the national college food industry.

Professional Committee of Professional Managers:

A professional organization of catering professional managers, composed of outstanding management talents and well-known experts and professors in the catering industry, is responsible for business training, qualification, international cooperation, consulting services and intermediary services for senior and middle-level management technicians in the catering industry.

China Catering Yearbook Agency:

China Catering Yearbook, officially approved by the General Administration of Press and Publication, is a large-scale reference book of catering industry in China, which is sponsored by China Cuisine Association and edited and published by China Catering Yearbook Society. It is a historical document that comprehensively, systematically and accurately reflects the development of China's catering industry, and provides services for promoting Chinese catering culture, prospering the catering market, accelerating the healthy development of the industry, promoting the scientific and technological progress of the industry and improving the management level.

China Catering Yearbook consists of monographs, reviews, local catering industry, brand building, special reports, industry figures, related industries, statistical data, policies, regulations and standards, memorabilia, Hong Kong, Macao and Taiwan regional and international catering industry, appendices and other parts. It is widely recognized by the whole catering industry and related industries and the whole society for its extensive editing units, comprehensive industry content, reliable and accurate information, strong historical materials and high practicability.

China Cuisine Association Training and Exchange Center:

1993, a school run by social forces approved by Beijing Adult Education Bureau, has independent accounting and is responsible for its own profits and losses. Under the leadership of China Cuisine Association, with the working principle of "inheriting, developing, pioneering and innovating", we will carry out training activities in cooking technology, management and other aspects in the industry; To guide industry training, exchange and vocational education; Complete the planning of national high-skilled personnel training; Improve the professional quality of people in the whole industry. Accept the entrustment of the Ministry of Labor and Social Security and other relevant departments to participate in the revision and editing of vocational skills standards and teaching materials. Give full play to the advantages of all walks of life and private capital, extensively carry out cooperative education, and promote the development of catering industry.

Professional Committee of Sauce and Marinade of China Cuisine Association;

The Committee consists of units or individuals who abide by the articles of association of China Cuisine Association and are engaged in or enthusiastic about the activities of scientific research, education, training, technology promotion, production, storage, transportation and sales of sauced foods. The Committee plays the functions of organization, service, coordination and supervision, and its main tasks are: to publicize and implement the relevant national principles, policies, laws and regulations, and to assist the China Cuisine Association and government departments to carry out industry self-discipline; Participate in the formulation and revision of relevant government regulations, policies and regulations, and undertake relevant work entrusted by China Cuisine Association or relevant government departments; To study the present situation and trend of the development of sauce and brine food, and provide information, suggestions and opinions for relevant departments to formulate policies and plans; Strengthen the research on basic issues, key issues and professional issues in the industry, organize special seminars, carry out academic exchanges, continuously improve the theoretical level and enrich academic achievements; Promote research on new products, new processes and new technologies, and provide services such as technology transfer, technical consultation, technology promotion and information communication; Understand and master domestic and international industry-related scientific research information, market trends, new production management technologies and new management experience, and actively carry out international exchanges and cooperation; Organize relevant activities such as study, inspection, communication, exhibition, exhibition and technical training; Strengthen communication and contact with relevant departments, coordinate the relationship between members, reflect the opinions and problems of members, and safeguard the legitimate rights and interests of members.