Hotel catering is roughly processed before being sent to a full-time restaurant for processing. Because hotel catering needs to meet high-quality standards, and in order to improve efficiency and control costs, hotels often divide catering production into different steps. Usually, raw materials will be roughly processed and preliminarily treated in the hotel kitchen, and then sent to the full-time restaurant for final treatment and decoration. This can ensure the quality and hygiene of dishes, and also improve production efficiency and economic benefits.