One, in the positioning of the dishes, according to the hotel's overall strategic planning to develop and plan the dishes, according to the restaurant dishes operating conditions He market customer surveys, to constantly improve and enhance the product image. According to the consumption of the hotel group meeting, zero point casual guests, banquet reception, the needs of the three major consumer groups, to enrich the dishes, so that it can gradually form a group of targeted stylized products. So that the product in the development of changes in the establishment of their own brand.

Second, in the kitchen management, to strengthen the integration of the Department of core competitiveness, to standardize the level of management, modern information means to improve market competitiveness, to the benefit of the target refers to strengthen the kitchen management work.

Three, in terms of personnel, professional skills assessment, the survival of the fittest, and recent training methods to improve the personnel's business skills and specialized literacy. In conjunction with the actual premise, to further improve the kitchen within the various rules and regulations.

Four, in the dishes produced to ensure the quality of the system, the use of four levels of gatekeeper system, a negative system, that is, with the chef to the gate, the stove chef to the gate, the food handler to the gate, the waiter to the gate, a gate found to be problematic, all have the right to return. Otherwise all have to bear the corresponding responsibility.

Fifth, in the acceptance and use of raw materials, to strictly control the quality of raw materials, improve the utilization of raw materials, and strive to maximize the benefits to customers.

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