1, according to the work nature of the dining group (such as physical labor, light physical strength and other factors) to meet the nutritional needs of the dining object;
2, fully understand the meal group structure (such as region, male to female ratio, etc.), dietary components should be accepted by the object, cooking processing can promote appetite;
3, consider the combination of color and fragrance, food varieties as much as possible, but need to be adjusted according to the economic conditions of the object, market supply characteristics;
4, try to reduce the loss of nutrients in the process of processing and cooking, improve the digestion, absorption and utilization of food;
5, should pay attention to food hygiene, ensure food safety, pay attention to the taboos of group catering。