Classification of catering services
Catering service licenses are subject to classified management according to the business type and scale of catering service operators. The classification is as follows:
(1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to units whose main business items are food (including Chinese food, Western food, Japanese food, Korean food, etc.) , including hot pot restaurants, barbecue restaurants, etc.
1. Extra large restaurants: refers to restaurants with a business area of more than 3,000 square meters (excluding 3,000 square meters) or more than 1,000 dining seats (excluding 1,000 seats).
2. Large restaurants: refers to business premises with an area of 500 to 3,000 square meters (excluding 500 square meters, including 3,000 square meters), or a number of dining seats between 250 and 1,000 (excluding 250 seats, including 3,000 square meters). 1000 seats) restaurant.
3. Medium-sized restaurants: refers to business premises with an area of 150 to 500 square meters (excluding 150 square meters, including 500 square meters), or a number of dining seats between 75 and 250 (excluding 75 seats, including 500 square meters). 250 seats) restaurant.
4. Small restaurants: refers to restaurants with a business area of less than 150 square meters (including 150 square meters) or less than 75 dining seats (including 75 seats). If the area and number of dining seats fall into two categories, the restaurant category shall be based on the larger one.
(2) Fast food restaurants: refers to units whose main processing and supply forms are centralized processing and distribution, on-site portioning of meals and rapid provision of dining services.
(3) Snack shop: refers to a unit whose main business items are dim sum and snacks.
Extended information:
Quality management skills:
1. Catering service is the sum of a series of behaviors of catering department staff in providing catering products to dining guests.
2. High-quality catering services are based on first-class catering management, and catering service quality management is an important part of the catering management system. It is an important part of hotel catering management. The purpose of control and supervision is to provide guests with high-quality and satisfactory services and create good social and economic benefits for the hotel.
3. The following three basic conditions must be met as the basis for quality control and supervision of catering services, so that effective catering management can be carried out.
First, standard procedures for catering services must be established. When formulating service procedures, first determine the service link procedures, and then determine the unified actions, language, time, and tools for each link, including methods and methods for resolving unexpected events and temporary requirements.
4. The task of managers is to implement and control procedures. In particular, they must grasp the weak links between each set of procedures and use service procedures to unify various service work, so as to achieve standardization of service quality and Service positions are standardized and service work is programmed and serialized. Secondly, we should do a good job in training employees.
Baidu Encyclopedia-Catering Services