Please let an experienced insider share your experience in catering management in a small hotel. There are about 4-5 private rooms and a coffee shop. How do you manage it? Urgent Urgent Urgent

This is a professional management issue. Food intake and menu are all the job of the head chef. You need to communicate this issue with the head chef, because you are not proficient in this area. Many large hotels have menus in this area that are made by the head chef. As for the specific issues of how to operate the business, you can ask further.