The influence of hotel food service practices on guest dietary habits and nutritional intake is a critical area of research, given the growing emphasis on health and wellness in the hospitality industry. This study explores how various food service practices in hotels, including menu design, portion sizes, and availability of nutritious options, affect guests' dietary choices and overall nutritional intake. By analyzing data collected from guest surveys, food service records, and nutritional assessments, the research identifies key factors that impact guests' food preferences and consumption patterns. Results indicate that hotels that offer diverse, balanced menus with clear nutritional information and portion control significantly influence guests to make healthier food choices. Additionally, the presence of healthier options and personalized dietary accommodations are positively correlated with improved guest satisfaction and adherence to recommended dietary guidelines. The study also highlights the role of staff training and food presentation in enhancing guests' awareness of nutritional values. Findings suggest that implementing best practices in hotel food service not only supports guests' dietary habits but also contributes to their overall health and well-being. The implications of this research underscore the importance for hotels to prioritize nutritional quality and transparency in their food services, fostering an environment that supports healthier eating habits. This study provides actionable insights for hotel managers and food service providers seeking to align their offerings with guests' health goals, ultimately contributing to a more health-conscious hospitality experience.