How to write 5 selected articles to summarize the catering month

By summarizing, people can elevate scattered and superficial perceptual knowledge into systematic and profound rational knowledge, thereby drawing scientific conclusions in order to correct shortcomings, learn lessons, and make future work easier. Detours, more results. The following is a carefully selected work summary for everyone, I hope it can help everyone!

How to write a summary of the catering month

Time passes quietly, and in the blink of an eye, 201_ The year is coming to a successful end. The year 201_ is also approaching us, and everyone is also looking forward to what kind of stories and gains there will be in the coming year.

Looking back on what happened and what changed this year, for others, this year may be ordinary and dull. But for the 'New Century International Hotel Catering Department', it has such extraordinary significance, because in this year, the 'Catering Department' has reached a higher and more stable level. It became more standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of all colleagues, we jointly completed the guaranteed target of 7.6 million and the striving target of 9.6 million issued by the department leaders. And excellent completion and exceeding the specified indicators are worthy of celebration, but at the same time, there are also shortcomings that need to be changed. The work situation in 201_ is now reported as follows:

1. Under the current severe situation of the catering market and under the correct guidance of the hotel leaders, the banquet hall on the first floor was expanded and upgraded to create a A high-standard wedding banquet reception and large-scale banquet reception has achieved great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover in the banquet hall have continued to increase. Compared with the same period last year Substantial growth. At the same time, in terms of service quality and banquet reception, guest handover and tracking require every management and employee to make guests feel "at home, and to make guests happy and return satisfied."

< p> 2. In the golden autumn of August, the hotel catering department held the "Huifu Cuisine in Danyang and Organic Food Recommendation Meeting" food festival event, and we successfully and brilliantly completed the reception. During the busy Golden Week of October, we ushered in the "review". Faced with many difficulties, with everyone's unity and joint efforts, we passed the star rating. The catering department has become more standardized through the efforts and learning during the star review period. Management, item placement, hygiene and waiter operations have become more standardized.

3. Regarding the first and second floors, which are different from the fixed reception in private rooms, they are multi-functional and have more posts. When the waiter positions are not fixed, how to reasonably arrange the employees’ work positions and reception work? It is particularly important, so every month we work out a work plan for employees' job changes and daily work arrangements, carry out a reasonable division of labor, summarize the daily work and properly handle and analyze emergencies, and provide guidance to each management team Supervise and inspect the work.

4. In order to work more smoothly and effectively to complete and convey the work tasks assigned by superior leaders, we must continue to hold regular post meetings every day, convey the spirit of the meeting, and check the appearance, courtesy and etiquette of employees. .

5. Pay attention to employees’ ideological trends, stabilize their thoughts, so as to maintain good working conditions, and regularly communicate with employees to understand their true inner thoughts and feelings. And let employees feel the warmth of home here, and regulate their emotions, so as to provide quality services to the hotel.

6. Develop a reward and punishment system and make rewards and punishments clear, so as to mobilize employees' enthusiasm and potential, and improve employees' service enthusiasm.

How to write a monthly summary of catering, Part 2

The catering was pretty good in August. In order to do better work next month and even in the future, the work of this month is summarized as follows :

1. With improving service quality as the core, strengthening the construction of service quality projects. The construction of catering service quality is a huge systematic project and a comprehensive reflection of the strength of catering management. In __ The following work has been carried out in the daily management and service quality construction of the operation department:

1. Compile operating procedures to improve service quality. Based on the actual operation status of each department of the catering department, the "Banquet Service Operating Specifications", "Qingyeting Service Operation Standards", "Western Restaurant Service Operation Standards", "Bar Service Operation Standards", "Stewarding Department Service Operation Standards", etc. It has unified the service standards of various departments, established standards and basis for the training, inspection, supervision and assessment of each department, and standardized employee service operations. At the same time, according to the service requirements of the VIP room, the VIP room service reception process was compiled, which clarified the aspects of customer reception, language requirements, banquet service, wine sales, hygiene standards, item preparation, environmental layout, audio-visual effects, energy conservation, etc. Detailed regulations promote the service quality of VIP rooms.

2. Strengthen on-site supervision and strengthen walking management

On-site supervision and walking management are important forms of catering management. I insist on allocating management time according to the 28 principle during my shift (100 Eighty percent of the time is spent on the management site, and 20% of the time is spent on management summary), and directly participates in on-site services, provides timely corrections and prompts for problems that occur on site, records typical problems, and reports to all parties The department head reported the problem, analyzed the root cause of the problem, formulated a training plan, and plugged the management loopholes.

3. Compile an overall practical plan for wedding banquets to improve the quality of wedding banquet services. The banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet services, the "Overall Practical Plan for Wedding Banquet Services" was compiled. , further standardized the operating procedures and service standards of wedding banquet services, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold regular service special meetings to discuss existing problems in service

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level, improve For customer satisfaction, the last day of each month is designated as the service quality seminar day. 4-5 managers from each restaurant will participate to analyze the service status of each restaurant that month, review the service quality, share management experience, and analyze typical cases. Find the root cause of the problem and discuss management methods. At the seminar, each restaurant learned from each other, and the participants actively participated, expressed their opinions, dared to face problems, and dared to take responsibility, thus avoiding the same service quality problems from recurring in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, and plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the chance of customer complaints

This year, the catering department implemented a catering case collection system in each restaurant to collect customer feedback on service quality, product quality, etc. Complaints are an important basis for improving management and evaluating the management level of managers in various departments. Each restaurant manager analyzes and summarizes the collected cases and comes up with solutions to the problems, making management more targeted and reducing the chance of customer complaints. .

2. Organize the first service skills competition to demonstrate the service skills of the catering department

In order to cooperate with the hotel's 15th anniversary celebration, the catering department organized various restaurants to hold the first catering service skills and catering knowledge in August Competition, I wrote a practical competition plan. After more than a month of preparation and preliminaries, with the strong support of the Human Resources Department and the Administration Department, it achieved success and was affirmed by the superior leadership. It fully demonstrated the catering department’s skilled service skills and Excellent basic skills enhance team cohesion, boost employee morale, and achieve the expected goals.

How to write a catering monthly summary, Part 3

Entering the month of ___, approaching the end of ____, the focus of this month’s work is to better prepare for the year-end summary For a large-scale meeting, the menu and drink list are updated, and the work is also carried out with attention to health and safety.

In addition to receiving membership card guests and a few individual guests, we received three team guests this month: 40 people from the Hong'an County Finance Bureau stayed and had meals, and 19 people from Wuhan Gezhouba Industrial Company's ____ development seminar We stayed and ate with 60 people from the Correspondent Training Course of Wuhan Urban Investment Group, and used the buffet oven for breakfast for the first time and continuously improved the quality of breakfast without affecting the cost. Guests generally reported that the catering dishes have been significantly improved, but this month There have been several cancellations of scheduled banquets and the prices of fuel, gas, cooking oil and some ingredients have increased significantly this month, making the cost of guest meals this month high by 57%. However, the staff meals this month have been better controlled ( Although there are things that have not been reimbursed in previous months and are recorded this month), the overspending is only about 500 yuan more than planned.

The work status of the catering department this month is summarized as follows:

1. Formulated and implemented the food hygiene responsibility system, completed inspections and records, and reported them to the office every month according to the time required by the office office.

2. Developed a catering and food hygiene training plan and conducted training for employees to improve their hygiene and safety awareness.

3. Formulate a series of farm dishes, update the recipes, and launch a hot pot series to meet consumers' winter consumption needs.

4. Based on the actual situation, the existing recipes were revised and the catering and wine list was formulated.

5. Created a buffet menu and standards.

At the same time, the catering department manager still assists the marketing department in carrying out marketing work. For specific work tasks, please refer to the work summary of the marketing department.

The positioning of the catering department’s dishes as mainly game and farm dishes has been approved by the company leaders. In order to better implement this theme, one of the catering department’s work plans for December is to make earthen stoves in the villa. . The villa is surrounded by mountains on three sides and is rich in forest resources. We hope that the superior leaders will consider building a new earth stove in the villa. On the one hand, it saves energy and alleviates the increasingly high fuel costs; on the other hand, it can develop the characteristics of our villa. The crispy rice cooked in earthen stoves can be a feature of our promotion. Using earthen stoves to cook dishes is also a farmhouse feature favored by many consumers. . Secondly,

According to the changed menu and new wine list, complete the varieties in the wine list, trial it for a month and continuously update it, and finally formulate it before January next year. The third is the work summary for ____ and the work plan for ____ and continue to assist the marketing department in its work.

How to write a monthly summary of catering, Part 4

1. Adjust business measures and reduce costs.

1. Sublet the catering department out, abandoning the decentralized management model of "both internal and external cultivation" and "grasping both hands, neither hand is strong" for many years, clenching fists, and focusing on the development of in-house dining business.

2. Determine reasonable loss reduction business goals and profit indicators. The management of the catering department will work hard to implement the goals, tasks and indicators, and try every means to reduce costs and save expenses. China Wealth Project Network

3. Cooperate with the management sales tasks assigned by the hotel, actively coordinate the sales awareness of all employees in the catering department, and expand domestic demand and promote foreign sales.

4. Find the correct positioning, avoid the fierce competition with restaurants outside the hotel, and set the main direction of group customers such as wedding banquets, conferences, and trainings, and deploy a deputy manager in charge of external relations , increase group sales. Even though the number of conferences and class reunions was reduced compared with last year, vigorous efforts were made to explore and receive training courses, which largely made up for the shortcomings caused by the former and laid a solid foundation for overfulfilling the business tasks.

2. Strengthen internal management and improve service quality.

1. Pay close attention to the personalized training of waiters. Focus on training waiters on politeness, etiquette, and body language use, and improve their ability to respond and handle customer recommendations and complaints, so that each waiter can stand alone and maintain service skills and standards even with a small number of people and a heavy workload. of normal performance.

2. Strive to maintain the stability of chefs’ technical level and improve their innovation ability. At the beginning of the year, the chef staff were replaced based on the technical conditions, and when the strength was weak and the number of tables was large, the staff were reasonably allocated to divide the work, strengthen mutual cooperation, and ensure the quality requirements of the dishes. Maintain a certain rate of new dishes to meet the novelty needs of guests in a certain period.

3. Strengthen the food hygiene awareness and level training of all members of the catering department.

The health supervision and management department has been hired many times to conduct on-site supervision and training on the procurement, acceptance, cleaning, processing and other aspects of restaurant food in a targeted and focused manner, strengthening the food hygiene work and emphasizing the seriousness of food hygiene.

4. Strengthen business training for management. Participate in various business trainings in this industry in phases and batches, continuously improve management awareness and management level, apply what you have learned, and apply what you have learned now.

3. Reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout was rationally planned in strict accordance with the requirements of the health supervision department. The dark kitchen was given a new look after decades, which improved the working environment and the quality of hygiene, providing prerequisites for the successful reception of the "ASEAN Expo".

2. Decoration and installation of the south door light box. It adds a bit of joy and popularity to the remote and quiet restaurant dining environment.

3. Purchased a batch of tableware, napkins and festive dragon and phoenix tablecloths for wedding banquets and traditional banquets, laying a good material foundation for completing various wedding receptions and creating conditions for zero complaints about this year's wedding.

This year, when the catering industry is in recession and business is difficult to do, the leaders of the catering department often conduct market surveys, do business analysis, continue to explore, boldly try, make wise decisions, and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Millennium Old Turtle Hot Pot City, and restaurant chain stores (under preparation). Second, carry out joint venture activities. The catering department, the guest room department, the sauna center, and the tea house cooperate with each other to jointly promote operations. For example, guests can enjoy a 15% discount with their accommodation card, and the sauna center food delivery business is provided to the tea house. Provide fragrant tea and snacks. Third, we carry out promotions eight times throughout the year, offering discounts of one yuan per piece of California sea bass, no minimum consumption for VIP rooms, and special discounted dishes for 15 yuan each. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc. Fourth, the sales department and production department regularly launch new dishes and order 18 items every month based on market consumption needs. More than 200 new dishes including thousand-year-old turtle soup were launched throughout the year, and the operating income increased by more than 1 million yuan. Through a series of business activities, the hotel increased its popularity and achieved good economic and social benefits

< p> How to write a monthly summary of catering in Part 5

Last month, under the correct leadership of the hotel leaders and the active cooperation of various departments, I was transferred to the catering department to lead all colleagues to unite as one and overcome various difficulties. Achieved the following achievements:

1. Established an internal quality inspection team within the catering department

Completely broke the passive situation of hygiene and discipline inspection over the past three years since the establishment of the store, and took the lead in establishing an internal quality inspection team in the catering department group. The quality inspection team is headed by the manager of the catering department and consists of deputy managers and several supervisors. It inspects all areas of the catering department at 11:15 noon every day, rectifies and implements the identified problems one by one, and rewards and punishes according to the system. distinct. It has been under the supervision and guidance of the hotel's quality inspection department for six months since its operation, and the quality inspection results have been steadily improved.

2. Compile and revise the latest food and beverage department rules and regulations and the latest table setting standards

Based on the actual situation of the hotel, we brainstormed and organized the preparation of relevant rules and regulations. For example, the floor small meeting system requires each floor position to hold small floor meetings on time every day in addition to the large regular meeting to summarize the shortcomings of the floor yesterday and arrange and supplement the work arrangements of the floor; some employees are lax in their work, violate disciplines and regulations, take and eat privately, etc. Corresponding solutions have also been formulated for the old problems left over, and obvious results have been achieved; as well as labor discipline in the catering department; weekly planning sanitation system, the latest table setting standards, etc.

3. Developed new tableware management methods in conjunction with the kitchen department

The implementation of the new methods has resulted in a lower tableware damage rate than at any time since the establishment of the store, effectively controlling the front and back Damage to cutlery.

4. Uninterrupted background music playback

Through my unremitting efforts and combined with relevant departments, we completely rewritten the history of no background music playing in the catering department of the three hotels. It creates a warm and elegant dining atmosphere for guests.

5. Change the green plants in the dining area multiple times

According to different floors, different areas, and different needs, promptly contact the flower rental company to arrange and replace various types of flowers and trees, so that the dining environment can be used regularly. Always new. We also implement a green plant maintenance responsibility system in each area, which greatly ensures the survival rate of green plants in each box in each area.

6. Standardized warehouse and linen management

Completely solved the situation of departmental warehouses and linen without dedicated management for many years, effectively controlled the unnecessary loss of linen and linen recycling, Chaos in cleaning, no records of item collection, etc.

7. Focus on training and implementation

Training and implementation require both hands, and both hands must be strong. According to the training content, rectification and implementation should be carried out one by one, step by step, step by step. Through a period of hard work, all employees in the catering department have made qualitative improvements in terms of appearance, etiquette, service processes, labor discipline, etc., which has improved the reputation of catering services among guests.

8. A more detailed functional division of labor has been made for each department manager. So that daily work can be carried out smoothly

especially all kinds of major receptions can be successfully completed.

9. Everyone is equal before the system

Over the past six months, I have always adhered to the principle that everyone is equal before the system. Managers should first do what employees are required to do, strictly follow the system of rewards and punishments, and reward them with great fanfare, so as to truly achieve the effect of rewards; punishments and ideological work should go hand in hand, so that the offenders will be convinced and convinced by other employees. learn a lesson. Of course, I am very clear-headed in front of my results. Many jobs are still far from the requirements of hotel leaders. There are still some shortcomings in catering work:

1. There are still some employees who have poor service awareness and subjective initiative, and work mechanically; some employees have poor self-discipline, such as station discipline, service Polite language, service during meals, etc. are one thing when the management is present, but another when the leader is absent, lacking the qualities that a qualified waiter should have.

2. Some employees still lack the awareness of unity and cooperation.

3. Individual management still needs to further strengthen their execution capabilities.

4. Some employees still lack the awareness of saving.

5. A very few employees still have violations of regulations such as stealing food for personal use

With the implementation of the hotel’s new standards, the future of our hotel will have a long way to go. Although we have experienced After nearly four years of practice and exploration, we have achieved some successful experiences. However, we must always keep a clear mind and be aware of the limitations of the Yuncheng market. The consumer groups are further differentiated and affect some internal aspects of the return of Shengda. factors, as well as the impact of the continuous emergence and fierce competition in the same industry. Therefore, we must continuously strengthen and improve management level, service level and personnel quality in response to the problems that existed in the first half of the year.

In view of the above work, the work plan for next month is specially formulated as follows:

1. Continue to strengthen the business skills training of employees and improve the overall quality of employees

Every member of the catering department is the image window of the hotel. Not only must the overall image be able to withstand the test, but business knowledge and service skills also reflect the management level of a hotel. To maintain business knowledge and service skills on the same basis Above all, we must do a good job in training. If the training work does not keep up, it will easily lead to employees' lack of enthusiasm for work and lax professional skills. Therefore, in the second half of the year, we plan to conduct necessary training every month based on the progress of employees accepting business and the situation of new and old employees. The hierarchical training method is still mainly focused on teaching and on-site simulation, and supervising students to learn on the job. At the same time, at the end of each month, the training plan for the next month is submitted to the hotel quality inspection department, so that the hotel quality inspection department can provide timely supervision and guidance.

2. Further strengthen the flexibility of bar dining reservations and the wine promotion awareness and skills of box waiters to improve the level of wine sales, thereby improving the hotel's economic benefits in many aspects.

3. Strengthen the ideological education of employees. Use every opportunity to continuously instill in employees the concept that customers are God; at the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance employee cohesion, and establish a collective concept of honor and disgrace.

4. Continue to do a good job in "energy saving and consumption reduction"

1. Strictly pay attention to the conservation of daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. Reduce the consumption of equipment operation. For example, the air conditioner should be turned on properly and turned off promptly.

3. Avoid long running water in the toilet, constant lights, etc.

5. Promote the people-oriented management concept and maintain the habit of communicating with employees to enhance mutual understanding and facilitate work.

It is planned to talk to employees in various positions in the department every month, mainly focusing on work and life, so that employees can find people to talk to in their own work departments, ensure the smooth communication process, and based on the reasonable requirements of employees, Managers always regard the problems existing in employees' minds as their own problems to solve with care and solve problems for employees. If the problem cannot be solved, report it to the hotel leadership for help in a timely manner. Let employees truly feel that they are respected and valued in the department and the hotel, so that everyone can be in a good mood, which will help better serve customers.

6. Continue to do a good job in quality inspection within the department

Daily quality inspection mainly checks the appearance, etiquette and courtesy, health discipline, meal service details, etc. of employees in each position. Inspection of dormitory discipline and hygiene. Regularly request the hotel quality inspection department to supervise and guide the department's work, and actively report the department's quality inspection status, thereby continuously improving the quality inspection level of the department.

7. Strengthen the supervision mechanism and competition mechanism, and gradually improve the situation where individual managers have weak execution capabilities.

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