To　address　the　high　infection　risk　and　difficulty　on　respiratory　infectious　disease　prevention　and　control　in　catering　space,　this　study　analyzes　close　contact　and　surface　touch　behavior　of　individuals　utilizing　video　episodes,　while　considering　four　transmission　routes:　short-range　airborne,　large　droplet,　long-range　airborne,　and　fomite.　A　respiratory　infectious　disease　transmission　model　was　developed,　incorporating　a　dose-response　model　to　calculate　the　contribution　of　each　transmission　route.　Results　show　that　the　probability　of　close　contact　of　diners　and　staff　is　98.　0%　and　80.　3%,　respectively,　with　83.　0%　of　the　interactions　lasting　no　longer　than　10　seconds.　Both　diners　and　staff　touch　surfaces　for　over　85.　4%　of　the　time.　59.　6%　of　touches　by　staff　are　on　public　surface　touches,　which　means　staff　prone　to　spread　the　virus　within　the　catering　space.　Additionally,　diners　touch　their　mucous　membrane　6.　8　times　higher　than　staff,　therefore,　diners　have　a　higher　exposure　potential　through　fomite　transmission.　Long-range　airborne　and　short-range　transmission　are　identified　as　the　main　routes　of　SARS-CoV-2　in　the　catering　space,　accounting　for　57.　31%　to　65.　44%　and　24.　60%　to　40.　56%　of　the　relative　contribution,　respectively,　while　the　total　relative　contribution　of　fomite　and　large　droplet　transmission　is　less　than　9.　96%　.　©　2024　Beijing　University　of　Technology.　All　rights　reserved.