As a catering sales manager at a catering company in Hong Kong, I have come across many food safety productions and services and also experienced their effectiveness . Most food manufacturers enter the food service system and innovate the system. Food services include many activities of the hotel and restaurant industry, therefore the functions of the food service industry are classified according to their size and diversity. The food production system was valued for offering the highest quality food of the season by purchasing the highest quality products. The organization must be very concerned about the safety and quality of food production. The food production system includes various functions which will be discussed below: Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay He has made a major contribution to the national economy. Promotes different food and food concepts Brings happiness to customers and satisfies the basic needs of customers. This is a labor-intensive industry. The demand for food is dynamic and ever-changing. There are different types of food service systems, such as traditional service systems, table service, ancillary service, home service, silver service and point service system. For example, Mercure Hotels uses support and self-service as part of its customers and must understand it. The service system is very convenient because it does not require too much manpower to provide menus and allows customers to choose foods according to their choices. There are many factors that influence the menu, such as consumer spending power, family size, seasons and raw materials. material supply. An important factor that influences the menu is the purchasing power of the consumer. Designer menus are important given the purchasing power of consumers. For example, if the food on the menu exceeds the consumer's purchasing range, sales will be severely affected. Furthermore, menus should be planned to meet people's needs and tastes. Therefore, it is important to decide the menu flexibly so that everyone can purchase the product easily. The following factors influence the menu: Food supply: Availability to order food is another important issue when deciding on a menu. For example, fish is usually sold at a low price in coastal areas. Religion: Religion plays a fundamental role in determining the menu because it influences people's eating habits. For example, organizations determine menus by considering people's religious beliefs and eating habits. There are vegetarian products on the McDonald's menu in India, because most Indians are vegetarians. Family Size: Family size has a major impact on the menu. For food ordered by a family unit or a single person, you should order food such as sandwiches or burgers to meet the needs of individuals or small families. Plan dinner according to the season. Seasonal changes affect the raw materials needed to produce food. Therefore, seasonally dependent menu items can be used in certain seasons. The food serving process is greatly influenced by the company's potential employees. Therefore the company pays attention to human resources. They need experienced, competent and qualified personnel to deal with the operational processes of the company. According to the analysis, the company's employees communicate directlywith customers to provide services and products. As a result, customers are influenced by employees' communication skills. Customers often want employees to be polite and respectful. Perfect communication between customers and employees increases sales opportunities. Good communication can also improve the flow of information and maintain audience interest. For food and beverage companies, this will increase customer satisfaction and motivate them to purchase the products. Furthermore, managers should monitor, manage and coordinate employees to maximize the use of available resources. The company's human resources manager is responsible for recruiting quality employees. Qualified employees are able to manage functions and provide services to people. Companies should train catering staff to understand their responsibilities and the work they need to complete. The industry focuses on employee decision-making skills, communication skills, and management skills. All of these skills provide a competitive advantage for the underlying industry. Highly trained personnel are said to have the ability to use existing tools and materials. This will lead to an expansion of production and sales. The training also increased team members' willingness to work and began to improve their ability to work to meet company performance standards. I recommend two dining options. For the food sector I believe that the most suitable service system is self-service/at the counter. Buffets can be identified as variations on self-service. The food is displayed attractively on the table and presented very effectively. This service combines hot and cold foods and is ideal for events, hotels, restaurants, conferences, banquets, etc. This is good for both the organization and the customer because it requires mass production and the customer has to pay for the unit. cost. Quantity, you can get food at will. It also requires fewer employees and can provide food to a large number of people at once. Self-service has proven to be beneficial because customers have a variety of options to choose from. Customers themselves don't need too many employees. However, sometimes this service system can also be disadvantageous because it involves long queues and does not require everyone to like it. Presentations can also have a negative impact, seemingly ineffective and attractive, and will not allow more people to accept them. For drinks you can use the Single Point service as a single point, with each business based on the customer's order and paying for the drink at the same point. All types of drinks are found in the same area. It also requires fewer staff to serve customers, as personal tasks can be performed by individuals from a single point. Financial statements can be defined as statements that reflect company performance in financial terms. The main components of the financial performance report are: Cash flow statement Retained income statement Proof of income Balance sheet These statements reflect all costs incurred in purchasing equipment, property, raw materials, etc. during delivery of scratched goods. This will involve statements relating to processes such as inventory management, sales, employee compensation, taxes and invoices. To get the right cost for each product, a cost analysis is required. These paid products include not only the food and beverage industry, but also services provided by the hotel and hospitality industry. The restaurant industry will include all these costs as well as the.