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r’s market. Because emergence of buyer market customers can choose the restaurant which can meet their needs, in terms of their own preferences, tastes and economic conditions. The hotel’s catering operation should be determined by their operating items and operating patterns, according to the demands of customers, who can fail to understand this point. As we all know, the catering industry is a very special industry, its particularity lies in the products, which are provided for the customers. The products are like double-edged. As for operators; they should satisfy with the custard’s needs in light of these two characterizations of products, that is the operators should not only ensure the quality of food, but also optimize the quality of services under these circumstances. The restaurant should adopt the following measures: Firstly, it’s necessary to strengthen the training of attendants and operators. The hotel should specially pay attention to two aspects as follows: one hand, it is important to change the traditional ideas and consciousness, and to carry out “smile services” “personal service” and “courteous services” .The following focus on talking about “personal services”. In the past, the hotel mangers didn’t consider “customers as God” as the purpose; therefore, all the services were limited to standardization. This single service manner has its own disadvantages. For one thing, it is difficult for the customers to keep pleasant feelings in a harmful atmosphere during the dinner, and for another, it is not easy to understand the customers living habits and consumption patterns. Moreover, it is hard to foster customers who usually visited the hotel. “Personal services” has completed and extended the standardized services. It regarded the customers as sincere friends. In the course of offering services, the servers should not only understand the customers’ living habits, but also timely know about the customers’ requirements and recommendations on all aspects of the hotel, and this will facilitate the restructuring and improvement of the hotel management, so that the customers will be content with the hotel and become loyal customers. On another hand, it is important to stress on the training of skills and ensuring the quality of services. One of the customer’s requests is warmhearted and the thoughtful services and the other request is that services should be fast and agile. The warmhearted and thoughtful services are indeed emotional “personal services” and the fast and agile services are just the reflections of service skills, especially in the staffs are offering the restaurant services. If the staffs have not the good service skills, there will be phenomenon that the servers are busy preparing meals, but the customers cannot repast in time. This will make the customers create a bad impression on the quality of services and the hotel will suffer a great loss of customers. Hence, the hotel can create high-quality and special services by only putting these two closely together. 文Secondly, the manager must improve the quality of food and forming an adequate source of customers. If the hotel wants to achieve those goals, it should do something as follows: 1. The hotel should form the main branches of dishes as quickly as possible. The lack of main branches of dishes will cause the hotel lacking of stable source of customers. Therefore, the hotel should form the main branches of dishes, which are suitable to the customers’ t