The concept of quality inspection is to control the quality of products. The quality control of catering management is particularly important because it is directly imported. The quality control of catering includes: products, hygiene and safety. First, the products are your food and drinks; An excellent food and beverage quality inspection must first be proficient in the raw materials, simple production process and the form of the finished product, that is,' color, fragrance, taste, shape and meaning'. Of course, these chefs have specific operations, but you don't know anything about them, and of course you won't be convinced. Quality inspection is to remind them if they are careless or improperly operated. You can consult more and read more food and beverage books, and accumulate them slowly. But now you should do it. Otherwise, you will become a decoration. You can pay attention to hygiene first, because even star-rated hotels have sanitary dead ends, and as long as you walk around frequently, regardless of the choice of dishes, washing, cutting and cooking, the cleaning and disinfection of tableware, and the floors, corners and walls of halls, kitchens, private rooms, stairs and bathrooms need to be kept clean at all times. Therefore, you should make more suggestions and urge employees. With more experience, everyone will see your ability.