What is the role of the catering department in the hotel?

1. The catering department is an important part of modern tourist hotels.

The jurisdiction of the Food and Beverage Department includes all kinds of restaurants, bars and other traditional business places, and now the jurisdiction of most hotels has been extended to entertainment, exhibitions and so on. All these dining places and facilities are places where guests often move, and they are the activity centers of guests in the hotel.

2. The catering department has created considerable economic benefits for the hotel.

Catering income is the main source of hotel operating income. Generally speaking, catering revenue accounts for about one-third of the hotel's operating income, and the catering revenue of a well-run hotel can be equivalent to or even exceed the room income.

3. The catering service directly affects the reputation of the hotel.

The service place of the food and beverage department is an ideal place for social gatherings, and it keeps frequent contact with guests in and out of the store day and night. Many guests often take 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 tourists.

Extended data:

Hotel department

Generally speaking, hotel departments can be divided into: catering department, housekeeping department, public relations department, marketing department, commodity department, engineering department, security department, personnel department, finance department, recreation department and so on. The catering department also includes Chinese food, western food, snacks and drinks.

The catering department is mainly responsible for

1. Procurement, processing, preservation and collocation of raw materials;

Second, personnel arrangement, training and division of labor.

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