The working capital of the hotel has the following characteristics:

1. The essence and characteristics of the capital operation of catering enterprises. The capital operation of catering enterprises refers to changing the tangible and intangible stock capital owned by catering enterprises into activated capital that can be added. Let's discuss the essence and characteristics of capital operation of catering enterprises with shops. On the whole, the capital operation of catering enterprises can include three main contents: first, the direct operation of catering enterprises' capital; second, the reorganization and optimal allocation of catering enterprises' assets guided by capital operation; and third, catering enterprises conduct production and operation according to the principle of capital operation. Among them, production and operation in accordance with the principle of capital is the foundation. Without this foundation, all seemingly capital operations have no practical significance, and it is difficult to achieve practical results. The so-called production and operation according to the principle of capital operation refers to introducing the principle of capital operation into the operating mechanism of catering enterprises. The principle of capital operation is the principle of capital efficiency. To put it simply, catering enterprises should continuously improve the efficiency of capital allocation and capital operation to maximize the proliferation of capital and obtain as much income as possible. Therefore, capital operation is a mode of operation in which catering enterprises use various forms of capital operation as a means to effectively increase their capital under the condition of forming a new mechanism with capital efficiency and benefit as the core.

2, mainly in the form of value. The capital operation of catering enterprises requires that all the resources and production factors that can be used and dominated should be regarded as operational value capital, and the maximum benefits can be obtained with the least input of resources and factors. Not only the input and output of tangible capital should be considered, but also the input and output of intangible capital such as patents, technologies, trademarks and goodwill should be paid attention to, and the value of all input factors of catering enterprises should be fully considered, so as to fully utilize and tap the potential of various factors. The capital operation of catering enterprises not only pays attention to physical supply, physical consumption and physical products in the process of production and operation, but also pays more attention to value change, value balance and value form transformation.

3. An open operation. The capital operation of catering enterprises requires to control and use capital to the maximum extent, and to control more social capital with less capital mobilization. Catering entrepreneurs not only pay attention to the internal resources of catering enterprises, but also use all means of financing and credit to expand the share of capital utilization, and attach importance to the expansion of capital through mergers, acquisitions, equity participation and holding, so as to optimize the allocation of internal resources and external resources of catering enterprises in order to obtain greater value added. The open operation of catering enterprises' capital operation makes catering enterprise operators face a broader business space. The capital operation of catering enterprises requires breaking the concepts of region, industry, department and product, and regards catering enterprises not only as enterprises in the catering industry, but also as enterprises in a certain region, and not only as enterprises producing catering products, but as carriers of value added. Catering enterprises face all industries and all products, and the market they face should be worldwide.