1, pay attention to catering health and safety: scenic spots in the catering services provided to tourists should be put in the first place health and safety work, provide food raw materials to be in a good state of hygiene, there is no corruption and deterioration and contamination;
2, to create a comfortable dining environment, improve the dining equipment and facilities: the dining environment should be clean and beautiful, well-ventilated air fresh, while coordinating with the provision of food services. Well-ventilated, fresh air, while coordinating with the dishes provided;
3, to provide good service: restaurant service staff should be based on the characteristics of the dining guests, targeted to provide warm, thoughtful service, for casual dining, eat with the point, eat their own way of checking out the service, for groups of guests to dine in accordance with the standard of each meal per person and the requirements of the meals and services provided;
4, the active development of special food and beverage: special food and beverage is to folk, ethnic, local specialties, countryside, farming as the characteristics of food and beverage, due to the deeper local branding, rich in cultural connotations, and therefore will become the main catering mode of tourism.