Wenrong Gao, Wanlong Zhu

(College of Geographic Science and Tourism Management, Chuxiong Normal University)

Abstract：

The one-stop service theory is the integration of services to achieve a low-cost and high return system sales and service system, which has significant scientific and superior advantages. With the improvement of residents' consumption level, customers' demand for services is also constantly increasing. Merely dining in a restaurant is no longer sufficient to meet the diverse needs of customers and appears to be inadequate. Building a one-stop service system in the catering industry can help improve the comprehensive quality of service personnel, enhance customer satisfaction, and reduce inconvenience caused to customers by intermediate links. This article proposes constructive measures for implementing one-stop service in the catering industry based on the basic concept of one-stop service.

Key Words：

one-stop service; catering; comprehensive quality; customer demand