1. As you said, the prospect of catering is great. After all, when the economy is good, more people will go out to eat.

2. If you want to be a food and beverage director, you must start as a waiter. It doesn't matter whether it's a banquet or a Chinese meal or a western meal. As for being the general manager of a hotel, I usually start from the front-line departments such as sales. Because the general manager is directly responsible to the chairman, he can only speak with performance. The amount of hotel sales is directly related to performance. In addition, the general manager is also the maker of the management direction of the hotel.

3. The grass-roots staff in the food and beverage department are waiters, serving dishes, pouring wine and so on. Certainly not in the office, unless it is at the manager level.

4. There is nothing I can do about this problem. After all, I have never opened a store, so it is not easy to speculate.