Although there are many links in the business activities of the catering department of tourist hotels, generally speaking, it is mainly manifested in two aspects: one is to provide customers with tangible products such as food and drinks, and the other is to provide customers with a special intangible product with emotional and behavioral characteristics, that is, to provide customers with face-to-face service attitude and skills. This kind of service attitude and skill directly reflects the quality of service personnel and determines the quality of service. In addition to high management level, good geographical location and flexible business strategy, most successful restaurants pay more attention to improving service quality, because the quality directly affects the survival and development of flavors. So how to improve the service quality and service level? The author thinks that we should pay attention to the following aspects: First, we should realize the significance of improving service quality ideologically. (1) Service quality is the lifeline of the hotel. Hotel service quality is the lifeline of hotel enterprises, which is directly related to the image of the hotel and ultimately affects the economic benefits of hotel enterprises. The famous tourism economist Ross's "vicious circle theory" discusses this problem very incisively. Thus, the key point of this vicious circle is "lowering service standards". In order to solve this problem, the demand for tourists in Burundi is declining. Second, the foreign exchange income has decreased and there is a shortage of funds. Second, it is impossible to make new investments. Second, it is improved ... (This article has 2 pages) How to get this article >:>