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astes and the hotel conditions, and they determine the main branches of dishes as well as highlight the flavors and characteristics of their food. . 2. Hotel should cultivate a number of skillful and high-quality cooks gradually. The technical level of cooks can ensure the quality of dishes, so the hotel must use various means to recruit, introduce and train a number of cooks who have potential abilities and have a high comprehension to food. At the same time, the hotel should give cooks many preferential conditions such as some special treatments in the housing, meals and salaries. 3. The hotel should carry out a Food Label System. The food label system is not only the basis to check each chef’s ability and the quality of food but also an important way to know customers’ requirements, feedback for improving the work. The staffs are carrying out the food label system. The cooks will have the responsibility for making the hotel better. 4. The hotel should introduce different seasonal dishes and holiday banquet dishes which are related to the local customs and season laws. The hotel must have some new ideas and take some effective measures to make the hotel-catering rise up to a new level. Every month a year has festival. It is a good opportunity for hotels to popularize their special dishes; so the food and beverage department should make use of these opportunities to make Marketing programs for every festival. 5. The hotel should establish a Research Room for New Dishes. The hotel should be equipped with specialized personnel to develop new and characteristic dishes, and regularly invite the first class native chef to make short-term performance in the hotel. There measures will not only expand the social impact of the hotel but also an important activity for chefs to exchange their techniques. The hotel should encourage and support chefs to invent characteristic dishes. The dishes had been accepted by customers on time, the hotel should offer certain incentives to chefs. C. The Public and Relations Department The marketing and selling is the most important work for the hotel. The work is not only related to the operational benefits but also to the image of hotel and even to the hotel’s survival and development. The hotel should carry out this ideology: “covering all the aspects, grasping the major, mobilizing all the staff”. Firstly, the manager must operate the marketing work by him. Marketing department is consisting of seven people: one manager, one art designer, five marketers. Secondly, it’s important to establish a reward and punishment system. So the marketing department should consider setting up a salary system, the model is: basic salary + benefit salary. Every month the marketing department should assign the marketing tasks to every staff in the marketing department. The marketer will be punished or not, according to whether the job is finished or not. As for carrying out this system, it is determined by the finance department and marketing department Thirdly, the hotel should pay more attention to the investment on propagation and taking part in public activities. Thus, it is not difficult to enlarge the hotel’s notability and attract more customers. Fourthly, it is useful to predict the market and grasp the opportunity. This is one of the most powerful weapons in the work on marketing and sales. Marketing department is not only the main force to sell products, but also the decision-maker in the hotel. Some mar