How to subdivide the catering industry

The classification of the catering industry is mainly formed to facilitate the evaluation of restaurants and convenient supervision. It can be roughly divided into five categories: tourism restaurant, restaurant, buffet and box lunch, cold drinks and vendors. as follows.
. Travel restaurant

The catering function of tourist restaurants is consistent with the restaurant in the previous article

. Travel restaurants can be divided into international tourist hotels and general tourist hotels. Among them, in addition to providing accommodation needs for foreign visitors, international tourist hotels also attract a large number of Local customers; plus the large venue, complete equipment, and high professional standards of the restaurant, so they can have other functions such as food banquets, weddings and funerals, and showing meetings. Essence

. The restaurant

The restaurant refers to the place where the outer cannon dine. Generally, the restaurant can be divided into two types of Chinese restaurants and western restaurants according to the product taste. The characteristics are as follows:

1. Chinese restaurants

Folklore is different, often based on geography, qi, customs, people's conditions, economic, economic and other factors, and shaped a variety of texts

The personality, forming a unique eating habits and wonderful cooking methods, so -called so -called so -called so -called “南甜、北咸、东辣、西酸”－－随地域而变化万端，各地区均形成自己独特的菜系，且既有小吃，又有大菜，如川菜、鲁菜、浙菜、粤菜、 Anhui, Sucai, Hunan cuisine, Yunnan cuisine, Beijing cuisine, Northeast flavor, etc.

2. Western restaurants

The definition of Western restaurants refers to restaurants that decorate Westernization, supply European and American catering, and Western -style services. In order to facilitate a large number of consumers who do not know Western food, most of the western restaurants provide package meals, such as A and B and B meals. In order to attract more guests, some Western restaurants even provide Chinese menus such as pork ribs and chicken leg rice for guests to choose from. Therefore, eating Western food is not the patent of big people, and there is no particularly particular attention to catering etiquette. The nature of their leisure and entertainment is greater than the nature of the meal. At present, in addition to the flavor of traditional Western food in large restaurants and senior steakhouses, the ordinary Western restaurants have received different fun.

three, buffet and fast food

1. Buffet

The purpose of buffet to quickly supply nutrition and diverse dishes at low prices People who work abroad and school are eaten. At present, in addition to widely used schools, institutions and other groups, self -service types are also generally accepted by general commercial restaurants. Buffets have become a popular way of dining around the world.

The prototype of a self -service restaurant comes from YWCA (Christian Women's Youth Conference) in Kansa, Missouri, USA in 1891. In 1893, John R.thomPbom purchased a restaurant in Chicago, and successfully introduced this concept of service. The customer selected it to the dining table to choose the first buffet restaurant. It was also the first one. The home uses electric conveyor belts and center distribution to control food supply and demand restaurants. In 1926, he had 126 restaurants in the central and western regions. The key to success is that the cost of manpower is reduced to 15%of sales, which is much lower than the labor costs (20%-30%) of other catering industries.

The buffet can be divided into two forms (as shown in Table 1-2). One is that the guests go to the dining table by themselves, and then the samples are paid by the samples, which is called it in English; the other is that the guests are taking the vegetables by themselves, but you will be full at one time. The English is called Buffet. Both methods are self -service or semi -self -service types (supplied by the feed by waiters). In today's society with expensive labor costs, this service method is indeed an inevitable trend of catering trends.

The design of the previous buffet restaurant dining tables (Figure 1-3). Customers enter from the same direction. After getting the food, they will wait patiently to check out. At present, the designs of the designs of the free flow type (Figure 1-4) and the sawtooth type (Figure 1-5) have enabled customers to cut in from the required food points, which is extremely flexible, which can reduce the hard work and waste of time. Increase customer satisfaction and increase the use of restaurants.
The "full" buffets that have been implemented in the 1970s are extremely shocking about the operation of the catering industry. Consumers no longer dare to go to big hotels because they do not order food skills, nor are they needed to be subject to the combination of the package. Therefore, this kind of catering method is widely loved by consumers, especially in the past two or three years, it has become the major hotels. Major catering business.

2. Box lunch

The box lunch industry is also known as the fast food industry (Taiwan is called the bento industry). With the changes in urban people's life forms, the situation of eating lunch lunch at noon has become increasingly scarce, and the fast -food industry in the metropolis has developed rapidly.
The main supply targets for box lunch are students in students, factories and institutions, and patients in the hospital. The price is 4 to 12 yuan. Pork ribs, chicken legs), semi -ravioli (eggs, shredded pork stir -fried dishes) and vegetarian dishes. 90

Chinese food, Western food