Backward production of catering enterprises, production and poor management, leading to inconsistent quality dishes, the high cost, labor productivity is low, serious waste of resources, business efficiency is not high status, has become a serious obstacle Yin Modern Chinese cooking into a major factor. Therefore, the search for new modes of production and thus in order to survive and develop into cooking industrialization, industrialization, food and beverage industry has become highly concerned about the business community and academia Hot spots. Advantages and disadvantages of the four kitchen production Looking at China's catering business, and its main production contract system, division of labor system, the central kitchen system, the system of four production lines. 1, the contract system production Catering kitchen production in China is still mainly manual basically, practitioners should be placed under the category of small artisans, the vast majority of its production is still built on the basis of extensive small-peasant economy The workshop-style contract system. Clear responsibility in this way, simple structure, usually by several chefs (or family members) together, by one person (teacher, parent or contracting the kitchen of the "header") is responsible for organizing production. Fung Chinese dishes as Rich and colorful, raw materials vary, complex production techniques, the chef for a single piece of arbitrary manual production, cooking dishes people to go through a number of raw materials to finished procedure. As a small scale, fewer personnel, cooks do not enter Line clear division of labor, each person must engage in different actions, and thus to master a variety of cooking skills and become a "versatile" Chef required for such production, or even washing dishes and scrubbing the kitchen and other work, or serve as its It is not good work. Obviously the labor contract system is not efficient, and small production scale, equipment, use of inadequate energy consumption greater randomness strong hand. Contract system also has its advantages: First, specific responsibilities, organizational structure, the second is a simple, three cooks work rich in content and are free to see the fruits of labor, easy to arouse enthusiasm. Because of this, when the contract system in Food and beverage industry in China is still the former has been more widely used. With the standardization of the quality of dish, increase the amount of information caused by the complicated dishes eloquent, lump sum of dry practice. Coupled with the expansion of production scale, the increase in the number of products, the implementation of contract system will cause a mixture of production site Chaos. 2, post production responsibility system This form is the kitchen of most medium-sized food enterprises to implement the responsibility system for production jobs. Set the kitchen production positions ultimate goal is to organize production efficiently and therefore in determining the structure and staffing positions, the various production tasks must be qualitative and quantitative implementation of the post to go, so that the development of A clear job responsibilities and production tasks as the key to organizing production. However, due to variety of Chinese food dish kitchen for each production, the use of raw materials are primary products, in a production organization, only a rough division of the posts, the The current medium-sized rooms are generally divided into five operational areas: the processing zone, cut distribution area, kitchen area, cold dish area, pasta area and other departments, each department of professional expertise, high technical level is responsible for organizing the chef production. Personal responsibility in the production of the organization, but a rough division of posts, not extent down to the very specialized, and thus the production of human disturbance factors in many coordinating the efforts, the management of complex, from The point of impact on food quality control and cost control, labor productivity is also greatly affected. Can be seen from the early industrial revolution, the division of labor system of personal responsibility, is still difficult to break the "chef center system," the constraints, in the Economic Base Cooking on the basis to achieve industrialization is still a considerable distance. 3, the central kitchen production system The so-called center of the kitchen, is the establishment of a centralized processing of the main kitchen (also known as processing kitchen and distribution center), responsible for all operations and cutting products, raw materials, with copies of the site. Can be assumed that production is industrial, industrial food and beverage industry into one of the signs. After the acquisition of all raw materials processed according to standard production, the quality of the dishes are great assurance; As a result of the standard With copies of ways in which the number of dishes kept uniform; As a result of centralized processing and distribution were uniform, the maximum utilization of raw materials, coupled with lower labor costs, so that the efficiency of enterprises at the restaurant In the best condition. 4, the assembly line production system Assembly line production system, also known as "Fordism." Due to the early 20th century the first American car magnate Henry Ford used car assembly technology known for 50 years the introduction of the McDonald's fast food businesses, thereby creating Automation equipment services into a new era. It is the division of labor based on each production process will be scientifically and reasonably broken down into several simple processes, then each process to develop a clear operational procedures, standardization of production. In addition to the small number of workers in addition to Procedures manual, the vast majority of the gate with machine production, single assembly line and greatly reduce the costs and improve labor productivity. The reason why high efficiency production line assembly line, first from the object of labor, of labor to the workers, has standardized operations; Second, refine processes to meet the human capacity; Third, the use of conveyor belts, Yan Assurance process over the same period of the grid. However, this lack of production capacity of the Constitution to adapt to changes in species, that lack of flexibility in the Chinese kitchen production, species diversity because of its dishes, single batch production, post- production before a customer The impact of the traditional consumption patterns has been limited. Since the production of handmade traditional kitchen sex, experience and technology, and organization of production differences in the behind, coupled operation without strict technical standards, and therefore most of my personal chef skills, experience, sensory Work, the conversion range, human disturbance factors and more, managers can not be on product quality, production costs, process control, and therefore rely on emotion, reason for people to control, almost 80% of the time used in the "tube" on the Only 20% of the time spent on work. Managers based on rules and regulations to specific things useless, buck-passing between positions, lifting shares of the board can not find the beat Nigeria. The complexity of industrial mode of production, strong specialization by students Production to human control, the management of the "tube" and the reason "the ratio of 20%: 80%. This changed the" managers to cook the center has been in command, command, and then command the passive situation. Chinese food production and industrialization, industrialization. We discuss the industrialization of Chinese cooking, industrial development trends, many people often think, first of all must have equipment and high capital investment, so that a high degree of mechanical And automation. In fact the characteristics of Chinese food products in terms of the existing economic and technological conditions, we can not make all the links are the first to achieve 100% of the mechanized operations will be temporarily unable to go beyond reality. How to take a scientific and effective way to organize production, coordinate production of manual and mechanical conflict between the real shape consumer demand for products with social value, has become the core of deciding the level of competition can Force.

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