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

1. The hotel catering department is the main service department that meets the needs of guests. Among the basic needs of tourists (hotel guests) "food, accommodation, transportation, travel, shopping and entertainment", food ranks first. First, food is the first need for human beings to maintain life. It can be said that a hotel without the catering department is not a sound hotel. Good catering and its services are not only hotel products, but also a tourism product, a resource that can attract customers and build 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 guest room income. Although the raw material cost of the catering department is relatively large and the gross profit margin is not as high as that of the guest room department, the initial investment and fixed asset occupation of the catering department is much lower than that of the guest room department. 3. The hotel catering department often plays a vanguard role in the hotel's participation in marketing competition. The guest room standards of modern hotels are relatively close and there is little room for competition; while its catering is flexible and changeable. It is not uncommon for two hotels with similar conditions and levels to have their food and beverage quality determine the winner. The status and role of the food and beverage department in the competition sometimes determines the rise or fall of the entire hotel. 4. The service area of ??the hotel catering department is an ideal place for social gatherings. It has frequent contact with hotel guests and guests outside the hotel day and night. Many guests often look at each other in terms of points and regard their impression of the restaurant and bar as their impression of the entire hotel. The quality of management and service quality of the catering department is often related to the reputation and image of the hotel, which in turn affects the source of customers.