What are the legal responsibilities of a medium sized catering business?

The business license of the restaurant is not operated, and the problem of liability for accidents is required, and it is not obvious that the business license is required.

1. Registration is easy to manage.

2. Undertake all debts, creditor's rights, decision-making, leadership, and all related legal responsibilities during the operation period.

Catering industry (catering) is a food production and management industry that specializes in providing consumers with a variety of alcohol, food, consumption places and facilities through the integration of instant processing and production, commercial sales and service labor. According to the definition of the Standard Industrial Classification in Europe and the United States, the catering industry is a catering service organization.

Catering service features:

1. One-time.

The food and beverage service can only be used once, and it can be enjoyed on the spot, whether it is a meal in the store or a delivery, one meal corresponds to one service. When this meal is over, the catering service will be terminated naturally.

2. Intangibility.

The catering industry has intangible service utility, which is different from tangible products such as fruits and vegetables, and can be judged from the color, size, shape, etc. Food and beverage service can only be evaluated by the personal experience of diners after purchasing, consuming, and enjoying the service.

3. Differences.

On the one hand, the difference of catering service means that the catering service is completed by the staff of the catering department through manual labor, and each staff member is different in terms of age, gender, personality, quality and education level, etc., and the catering service they provide to the guests is not the same, on the other hand, the same waiter will have certain differences in service attitude and service mode on different occasions, at different times, or in the face of different guests.

4. Directness.

After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach the hands of consumers. If the product fails the quality inspection before leaving the factory, it can be reworked, and the goods that you think you are not satisfied with in the store can be ignored, while catering products are different. Its production, sales, and consumption are almost synchronous, so the relationship between producers and consumers is face-to-face service and face-to-face consumption.

The development of China's catering industry, after experiencing the stage of service standardization, service and dishes, has entered a stage of fierce competition since the 80s of the 20th century. Looking at the changes in the catering industry, in the final analysis, they are all market-centric, and hospitality hotels are at a disadvantage in the competition. Therefore, in the orderly stage of competition with characteristics and benefits, only by taking the customer as the center, taking the market as the guide, and changing the business concept, can we be in an invincible position.

The laws and regulations that need to be followed are as follows:

Food Law, Food Sanitation Law, Food Safety Law, Regulations for the Implementation of the Food Safety Law, Measures for the Supervision and Administration of Food Safety in Catering Services;

Food Safety Operation Code for Catering Services

Law of the People's Republic of China on the Quality and Safety of Agricultural Products

Product Quality Law of the People's Republic of China

Measures for the Administration of Catering Service Licenses