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

1, the hotel catering department is the main service department to meet the needs of guests. Among the basic needs of tourists (hotel guests), food is in the first place, and food is the first demand for human life. It can be said that a hotel that leaves the food and beverage department is not a sound hotel. Good catering and its service are not only hotel products, but also tourism products, which are resources that can attract tourists and establish brands. 2. 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. The catering income of a well-run hotel can equal or even exceed the room income. Although the cost of raw materials is high and the gross profit margin is not as high as that of the guest room, the upfront investment and fixed assets occupation of the catering department are much lower than that of the guest room. The hotel's catering department often acts as a pioneer in the market competition. The room standards of modern hotels are relatively close, and there is not much room for competition. And its catering is flexible and changeable. It is not uncommon for two hotels with similar conditions to decide the outcome of their respective catering levels. The position and function of the catering department in the competition sometimes determines the rise and fall of the whole hotel. The service place of the hotel's food and beverage department is an ideal place for social gathering. It has frequent contact with in-store guests and out-of-store guests 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.