Primary processing personnel refer to those who perform primary processing on all kinds of food raw materials in catering enterprises.

Primary processing personnel refer to those who perform primary processing on all kinds of food raw materials in catering enterprises: correct.

Extended knowledge

Catering enterprises are a wide and complex industry. In addition to the basic knowledge of business management, knowing some extended knowledge can help enterprises better adapt to market changes and enhance their competitiveness. The following is the expanded knowledge of catering enterprises:

I. Digital Marketing and Technology Application

1, Social Media Marketing: Learn how to use social media platform for effective promotion, build brand image, attract customers and conduct online word-of-mouth management.

2. Ordering platform and APP: Master how to register and promote on ordering platform and mobile APP, thus expanding sales channels and increasing orders.

3. Digital payment: Understand different digital payment methods, such as mobile payment and code scanning payment, so as to improve the convenience of payment and meet diversified payment needs.

4. Data analysis: Use data analysis tools to analyze sales data and customer consumption habits, so as to provide scientific basis for business decisions.

Second, green catering and sustainable management

1, environmental protection practice: learn how to reduce the environmental impact of the catering industry, use environmentally friendly materials, reduce waste and promote green catering.

2. Traceability of ingredients: Understand how to introduce traceability system of ingredients to improve customers' trust in food safety and quality.

3. Energy saving and emission reduction: through scientific and technological means, such as smart equipment and energy-saving lighting, the energy consumption of restaurants is reduced and the operating costs are reduced.

Third, diversification and business expansion.

1, takeaway business: master the process and skills of takeaway business, find partners, and improve the quality of takeaway service.

2. Online and offline integration: organically combine online and offline businesses, and enhance brand awareness and customer stickiness through online promotion and offline services.

3. Theme restaurants: Understand the design and operation of theme restaurants, provide a unique dining experience and attract more customers.

Fourthly, human resource management and training.

1. Staff training: make a perfect training plan to improve the professional skills and service awareness of employees and improve service quality.

2. Talent introduction: broaden recruitment channels, attract more high-quality catering professionals, and promote the sustainable development of enterprises.

3. Employee welfare: design a reasonable employee welfare plan to improve employee satisfaction and enhance employee loyalty to the enterprise.

Verb (abbreviation of verb) food safety and hygiene management

1. food safety training: continuously pay attention to and train employees' knowledge of food safety and hygiene to ensure that food quality and hygiene standards meet the requirements of laws and regulations.

2. Traceability system: Establish a food traceability system to track the source of ingredients and improve the controllability of product quality.

3. Emergency plan: formulate and implement food safety emergency plan to ensure a quick and effective response in case of emergency.

Internationalization and cultural integration of intransitive verbs

1. Cross-cultural communication: learn to develop catering business in a multicultural environment, adapt to different cultural habits, and improve the internationalization level of services.

2. Introduce international cuisine: expand the restaurant menu, introduce cuisines from different countries and regions, and attract a wider range of consumers.

Seven. Laws, regulations and risk management

1, food safety regulations: deeply understand and abide by food safety regulations, ensure that enterprises operate legally and in compliance, and avoid potential legal risks.

2. Risk management: Establish a sound risk management system, and comprehensively assess and prevent all kinds of risks that may be faced in the course of operation.

3. Intellectual property protection: Pay attention to the protection of brand intellectual property rights, including trademarks and patents, and prevent malicious infringement and plagiarism.

By constantly learning and applying these extended knowledge, catering enterprises can better adapt to the competitive market environment, improve management level, innovate business models, provide better services to customers and realize the sustainable development of enterprises.