According to the size of catering companies, departments can be roughly divided into the following categories.

1. General Manager's Office: responsible for the coordination of the whole company, including system, reception, meetings, etc., which belongs to the central decision-making department of the company;

2. human resources department: company personnel, training, attendance, insurance, professional titles, etc.

3. Finance Department: expenses, industrial and commercial taxes, etc.

4. Food Department: responsible for ensuring food safety and hygiene, training chefs, developing dishes, controlling corresponding costs and improving food quality;

5. purchasing department: formulate the purchasing strategy of raw materials according to the specific situation of the company, and implement the purchasing in time according to the requirements of the catering kitchen;

6. Engineering Department: responsible for electricity, elevators, air conditioning, kitchen refrigeration, etc.

7. Marketing Department: Understand the consumption trends, grasp the dining information in time, be responsible for completing the marketing indicators issued by the company, and assist the company in formulating the overall market development strategy.