Most catering products, especially catering services, are produced, sold and consumed in almost the same time and space. Employees produce and sell, while customers consume and enjoy. Therefore, products can only be used and enjoyed on site. Catering products, especially services, can't be made in advance and can't be kept for sale. This feature makes it impossible for customers to check and verify the quality of service products before deciding to buy and consume them, which leads to great risks and doubts when making purchase decisions. The characteristics of real-time synchronization also determine the cultural taste and natural flavor of the service environment. The perfection, convenience, comfort and grade of facilities and equipment, the image, attitude, skills and efficiency of service staff, and the number and fineness of service items will all affect customers' feelings about product quality.