1. Hotel catering department is the main service department to meet the needs of guests. Among the basic needs of tourists (hotel guests) "food, shelter, transportation, travel, shopping and entertainment", food takes the first place, and food is the first need for human beings to maintain their lives. It can be said that a hotel that leaves the catering department is not a sound hotel. Good catering and its service is not only a hotel product, but also a tourist product, a resource that can attract tourists and establish a brand. 2. Hotel catering income is the main source of hotel operating income. Generally speaking, catering income accounts for about one-third of hotel operating income. The catering income of a well-run hotel can be equivalent to or even exceed the room income. Although the cost of raw materials in the catering department is large, and the gross profit margin is not as high as that in the guest room, the initial investment and fixed assets occupied by the catering department are much lower than that of the guest room. 3. Hotel's food and beverage department often acts as the vanguard in the marketing competition. The room standards of modern hotels are relatively close, and there is little room for competition. And its catering is flexible and changeable. It is not uncommon for two hotels with similar conditions to determine the outcome of their catering level. The position and function of the catering department in the competition sometimes determines the rise and fall of the whole hotel. 4. The service place of the hotel's food and beverage department is an ideal place for social gatherings. It has frequent contact with in-store guests and out-of-store guests day and night. Many guests often regard the impression of restaurants and bars as the impression of the whole hotel. The management and service quality of the catering department are often related to the reputation and image of the hotel, which in turn affects the tourists.