Look at your personal ability and experience in catering, if you have experience that is good to manage, the staff must understand them, to seize their psychology, the staff or guests or to do to see people say people say ghosts say ghosts say, to do this, no matter what the people and things are good to level, as for the operation is the hotel's food prices must be good to card the gross profit point, the gross profit of the dishes to be stuck at 50 percent, liquor to be In seventy to eighty percent, seafood must be stuck in eighty-five percent, (for large stores) small stores in fifty-five percent on the line,

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