1. effectiveness: ensure that the hotel food supply complies with relevant national and regional regulations and standards.

2. Safety: ensure the quality and hygiene of hotel food, and avoid food pollution and harm to human health.

3. Nutrition: provide a balanced diet to ensure the health and nutritional needs of guests.

4. Fairness: provide all guests with the same quality of food and services, and do not discriminate against any guests.

5. Transparency: Make the source and production process of hotel food public, so that guests can know the quality and safety of food.