there are several major departments in the catering industry. 1 service department (waiter, bar, shop assistant, cashier, welcome guest. ) 2 logistics department (linen room, cleaner, warehouse manager) 3 food delivery department (mainly responsible for sending food out of the kitchen) 4 security department. 5 kitchen (there is a chef in the kitchen, depending on the height of the hat and the color of the clothes). Generally speaking, there are only these departments, but some of them have many alternative theme restaurants. Generally, the general manager's office, accountants and people are relatively simple, because there is no need for a large office area for catering. 1 The general manager manages the overall situation, but generally plans, 2 the business manager performs it outside, and 3 the duty manager is mainly on duty at the low peak of passenger flow. Accounting is necessary for enterprises to keep accounts. The receptionist is to serve the guests, bring tea and pass water. The head waiter will manage the affairs of the private room. It's purely by hand.