The classification of the domestic catering industry is mainly formed to facilitate restaurant evaluation and supervision. It can be roughly divided into five categories: tourist hotels, restaurants, buffets and lunch boxes, cold drinks industry and vendors. Now the catering industry The important contents and features are described below.
1. Tourist Hotels
The catering functions of tourist hotels are consistent with those of the restaurants mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. In addition to providing accommodation needs for foreign visitors, international tourist hotels also attract a large number of customers with their elegant style, exquisite tableware, world-class food concepts and perfect services. Local customers; coupled with the hotel's large venue, complete equipment, and high professional staff, it can also serve other functions such as gourmet banquets, weddings and funerals, exhibition meetings, etc., giving full play to the marginal utility of catering and guiding the prevalence of catering trends. .
2. Restaurant
A restaurant refers to a formal place for diners to dine. General restaurants can be divided into Chinese restaurants and Western restaurants according to different tastes of products. Their characteristics are as follows:
1. Chinese restaurants
China has a vast territory, many ethnic groups, and unique folk customs. Differences, often based on factors such as geography, climate, customs, folk customs, and economy, have shaped diverse cultural characters and formed unique eating habits and wonderful cooking methods. There are the so-called "sweet in the south, salty in the north, spicy in the east, and spicy in the west". "Sour" - varies with the region, each region has formed its own unique cuisine, and there are both snacks and major dishes, such as Sichuan cuisine, Shandong cuisine, Zhejiang cuisine, Cantonese cuisine, Anhui cuisine, Jiangsu cuisine, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeastern flavor, etc., to name a few.
2. Western restaurant The definition of a Western restaurant refers to a restaurant with Western decoration, supplying European and American catering and mainly Western-style services. In order to facilitate the large number of consumers who are not familiar with Western food, most Western restaurants provide set meals, such as meal A and meal B. The order is roughly soup, salad, main dish, dessert and final drink. In order to attract more customers, some Western restaurants even provide Chinese menus such as pork ribs rice and chicken drumstick rice for customers to choose from. Therefore, eating Western food nowadays is not just for wealthy people, and there is no special dining etiquette. It is more of a leisure and entertainment thing than a formal meal. At present, in addition to large hotels and high-end steakhouses that still maintain the flavor of traditional Western food, you can get a different kind of fun when you go to ordinary Western restaurants.
3. Buffet and Fast Food Industry
1. Buffet
The purpose of the buffet is to quickly supply nutritious and diverse dishes at low prices. For people working and going to school. At present, in addition to being widely used in schools, institutions and other groups, buffet style is also generally accepted by general commercial restaurants. Buffets have become a popular way of dining around the world.
Types and special features of self-service restaurants. The food in the special cafeteria is prepared in advance and is available to guests at any time for the food they need (except drinks), and the bill is paid according to what is taken. It can provide the most food in the shortest time. Just like a buffet, guests can eat as they please (but the barbecue is cut by the waiter). The prototype of the all-you-can-eat restaurant originated from the YWCA (Young Women's Christian Association) in Kansas City, Missouri, in 1891. meeting). In 1893, John R. Thompbom purchased a restaurant in Chicago and successfully introduced this service concept. Customers could choose their favorite food at the dining table, becoming the first buffet-style restaurant and also the first A restaurant that uses electric conveyor belts and central distribution to control food supply and demand. By 1926, he had 126 restaurants in the Midwest and South. The key to its success is to reduce labor costs to 15% of sales, which is much lower than the labor costs (20-30%) of other catering industries. Buffets can be divided into two forms. One is that the guests go to the dining table to pick up the dishes, and then pay the bill according to the sample number, which is called cafetering in English; the other is that the guests pick up the dishes by themselves, but pay once for all you can eat, which is called buffet in English.
Regarding the existing problems in the street vendor industry, the supervision agency should find specific and feasible solutions, either centralized management, or setting up workshops to train practitioners, or even research and develop new business systems to ensure the healthy development of the street vendor industry. References