What is hotel catering, and is a hotel considered a catering industry

Hotel catering is a department that provides a variety of dishes and a comfortable dining environment for hotel residents and customers.

The catering department is an important part of the modern main tourist hotel, and the establishment and operation of the catering department directly creates rich benefits for the hotel, and the catering service of the hotel catering department will directly affect the reputation of the hotel.

As the operator of the hotel catering canteen, we must be aware that the kitchen as the most important functional department, whether the design is reasonable or not will have a direct impact on the construction and product quality of the hotel catering canteen, and will also affect the production scale and product structure adjustment of the kitchen itself, and the physical and mental health and work efficiency of the employees working in the kitchen.

There will also be subtle effects and so on.

The main features of the catering era:

Under the historical background at that time, the economic level of the Chinese was still relatively backward, the material life was still relatively scarce, and the customers did not seek any nutritional matching, but only sought a lower ** and sufficient portions. In today's parlance, it's "marketing strategy."

The "five most" should be used as the magic weapon: the fastest serving, the most sufficient, the lowest, the best service, and the best taste.

With the continuous development of the country's economy, people's food ideas have made great progress, and customers no longer value the amount of dishes, but begin to focus on color and taste.

Social catering: Relative to hotel catering. Most of them are small-scale, low-to-medium level, affordable dishes, and popular restaurants with rich tastes. Hotel catering: The catering institutions in the hotel have Chinese restaurants that are suitable for the scale and standards of the hotel.

Western restaurant and necessary food and beverage facilities, including tableware, cooking utensils, furniture, kitchen utensils and various eating utensils, etc.

Extended Materials. The employee management system of each catering enterprise is different, and the following is the catering employee management system of a catering enterprise:

1. Abide by the attendance system, check personal grooming and appearance before taking up the post, and devote yourself to work with a full mental state.

2. Understand the content of the regular meeting, and the work arrangement of the day, and memorize the situation of the day's dishes and wines, as well as the urgent push, sale and special dishes.

3. Check the facilities and lighting systems in each area, whether the dining table and dining chairs are damaged, and whether the hardware facilities are operating normally.

4. The staff on duty on the morning shift will receive and supplement the low-value consumables in the region according to the quantity in the order.

For use with a meal.

5. Before the meal, organize and check the hygiene of the countertops and tableware in the area, and place the tableware neatly according to the standard.

6. According to the assigned position, with a smile on your face and a standard standing posture.

Warm welcome, whenever and wherever you see guests, you must nod and smile cordially.

7. When the guest arrives, the guest must be asked to show the shopping guide card, and the shopping guide card should be inserted on the table card of the dining table during the meal, and it should not be placed at will; If you don't make a fuss during the meal, you have to take the table card off the table, and you must put it on the corresponding table.

8. Do not chat in groups during the meal, do not lean on the service desk, and always maintain a correct standing posture.

9. After the guest arrives, according to the situation, put the chair cover for the guest, and make corresponding instructions and reminders.

10. Targeted use of sales language to introduce and suggest guests to order tea and wine.

11. During the meal, the staff on duty are required to provide warm, thoughtful and flexible service to the guests, and have a good sense of communication with the guests and a sense of teamwork among employees to assist each other.

12. Before serving, it is required to tidy up the table and remove the plate, and the name of the dish must be reported.

13. Be able to provide guests with dispensing services according to different situations.

14. During the banquet service, the guests should be consulted first, and then the dishes and bone plates and other tableware should be replaced for the guests.

15. During the meal, the table top should be clean and tidy, and the sundries on the table (paper towels, shells, bones, thorns, etc.) should be cleaned up with clips and trays in time.

16. Be diligent in asking guests and adding wine diligently, and have a good sense of wine promotion.

A hotel is not considered a restaurant business, a hotel is a commercial establishment.

The basic definition of a hotel is a business that provides a safe and comfortable space for users to rest or sleep for a short period of time. In a grip of the yard, it is a place to provide a place for guests to rest and eat.

Specifically, a hotel is an organization that uses its buildings as a voucher to provide services to guests through guest rooms, restaurants and comprehensive service facilities, so as to obtain economic benefits. The hotel mainly provides tourists with accommodation services, lifestyle services and facilities, catering, games, entertainment, shopping, business center, banquets and conferences.

Prospects of the hotel:The hotel industry should adapt to the country's expansion of domestic demand.

Major hotels, especially high-end hotels, should adjust the source structure of tourists and target the domestic demand market to survive the crisis. It is necessary to reduce expenditures, reduce costs, and practice internal skills. There is a certain rigidity in hotel consumption demand, and there are always some people who have to live in hotels, so we should grasp the business market and develop the individual tourism market.

From the perspective of Changlahao, the development prospects of the hotel industry are still bright.

The above content refers to Encyclopedia - Hotel.

Summary. There are also some smaller restaurants that can only eat and have no other services.

After my inquiry, the answer is:

Hotel: It is a combination of food and accommodation, and it provides a wide range of services, including entertainment, rest, catering and other aspects.

Hotel: A hotel is a place that mainly provides short-term accommodation for tourists, usually in addition to providing accommodation, but also provides guests with restaurants, swimming pools, or services such as taking care of young children.

There are also some smaller restaurants that can only eat and have no other services.

Hope mine is helpful to you. Not easy. Can you give a like? Have a great day. Thank you

1. The hotel catering department is the main service department to meet the needs of guests, and in the basic needs of tourists (hotel guests) "food, accommodation, transportation, travel, shopping and entertainment", food occupies the first place, and food is the first need for human beings to maintain life. It can be said that a hotel that leaves the food and beverage department is not a sound hotel. Good catering and its service are not only a product of the hotel, but also a tourism product, and a resource that can attract customers and build a brand.

2. Hotel catering income is the main business income of the hotel**Generally speaking, catering income accounts for about one-third of the hotel's operating income, and the catering income of a well-run hotel can be equivalent to the room income, or even exceed the room income. Although the cost of raw materials in the catering department is larger, and the gross profit margin is not as high as that of the guest rooms, the initial investment and fixed asset occupation of the catering department are much lower than those of the housekeeping department. 3. The hotel catering department is often the vanguard of the hotel in the marketing competition, and the room standards of modern hotels are relatively close and the competition room is small; Its catering is flexible and changeable.

It is not uncommon for two hotels with similar conditions and ratings to determine the winner by their food and beverage level. The F&B sector's position and role in the competition can sometimes determine the rise and fall of an entire hotel. 4. The service place of the hotel catering department is an ideal place for social gatherings, which has frequent contact with in-house guests and guests outside the hotel day and night.

Many guests tend to take the impression of the restaurant and bar as the impression of the hotel as the whole hotel. The quality of the operation and management of the catering department and the quality of service are often related to the reputation and image of the hotel, which in turn affects the source of customers.

Summary. The main difference between catering and hotels is that catering only provides food, while hotels can also carry out other businesses such as accommodation. 1. Catering:

It refers to a facility or public catering house that openly provides food, beverages and other food and beverages to the general public in a certain place. 2. Hotel: It is a place that mainly provides short-term accommodation for tourists, and the hotel usually provides restaurants, swimming pools or services such as taking care of young children for guests in addition to accommodation.

1. Restaurant, a kind of store that provides catering services; 2. A dining room, a room or facility that is usually seen in residential buildings, is sometimes connected to a kitchen or living room.

The main difference between catering and hotels is that catering only provides food, while hotels can also carry out other businesses such as accommodation. 1. Catering: refers to a facility or public catering house that openly provides food, beverages and other catering to the general public in a certain place.

2. Hotel: It is a place that mainly provides short-term accommodation for tourists, and the hotel usually provides accommodation, but also provides restaurants, swimming pools or coarse chain services such as taking care of young children for guests. 1. Restaurant, a kind of shop that provides food and drink service; 2. A dining room, a room or facility that is usually seen in residential buildings, is sometimes connected to a kitchen or living room.

Oh, clear, I think it's the restaurant.

Are you going to eat or stay.

I'm just asking, because the most brother knows a friend who said that he is engaged in catering, today I asked him how to make meatballs, let him send a tutorial people Jingliang will be unhappy, I don't understand, I don't understand, is I asking the wrong question, or Liangchen Kuan is insulting people's identity.

Well, everyone thinks differently, at least why is it unknown.

That said, it's a little confusing.

Because I always thought that catering work was to open a restaurant.

Normal people can also understand it in this way.