Traditional Culture Encyclopedia - Hotel accommodation - Summary of catering work in 2023: 6 articles

Summary of catering work in 2023 1

Looking back on my work in the past year, I think I have the following points to report to my leaders:

Summary of catering work in 2023: 6 articles

Summary of catering work in 2023 1

Looking back on my work in the past year, I think I have the following points to report to my leaders:

Summary of catering work in 2023: 6 articles

Summary of catering work in 2023 1

Looking back on my work in the past year, I think I have the following points to report to my leaders:

1, "I'm away from home, please come here recently", and actively learn the new dishes of Brother Hotel. In March, under the leadership of General Tian, we went to several distinctive hotels in Puyang, Anyang, Xinxiang, Linzhou and Pingdingshan to learn the experience of catering management. In July, he participated in the first national food seminar organized by China Cuisine Association and studied in Shijiazhuang, Jinan, Qingdao, Wuhan, Changsha, Nanjing, Guangzhou and Shenzhen. On June+10, 5438, Mr. Hotan went to Kunming, Shanghai and Nanjing to study delicious food. In June 165438+ 10, I went to Changzhou, Zhenjiang and Nanjing to study food. More than 60 new vegetable varieties were introduced throughout the year, and more than 20 were successful. It is precisely because of our continuous learning, broadening our horizons and increasing our knowledge that hotel catering has always been the first in Dengfeng industry!

2. Hold a food festival to expand the influence of the hotel. In April, we launched the "Brazil Barbecue Food Festival" and invited authentic Brazilian chefs to guide the hotel, which achieved good results. On June+10, 5438, we held the authentic Yangcheng Lake Hairy Crab Food Festival, which was well received by the guests.

3. Combine rewards and punishments to strengthen internal management. Organize internal chefs to hold dish innovation competitions every month. After the initial evaluation of hotel leaders, we will invite guests from the society to comment, and only then will the dishes that are good and suitable for Dengfeng people's tastes be launched. After one or two months of customer evaluation, we will reward the chefs, and punish or transfer the chefs who have not launched new products for two consecutive months. This system lasted for one year, which not only narrowed the distance with customers, but also opened up channels for food quality supervision and feedback, stabilized some customers, stimulated the enthusiasm of employees to actively develop new dishes, and created better benefits for the hotel.

4. Pay attention to cost control, and the effect of saving expenditure and reducing consumption is remarkable. My kitchen has tapped the potential in saving expenses and reducing consumption: first, the diesel oil originally used by the kitchen department was converted into natural gas, saving nearly 10,000 yuan per month and saving 65,438+10,000 yuan in fuel costs throughout the year; Second, the gross profit of recipes in private rooms and halls, the menu of package seats and the menu of package are accounted for and adjusted, and the prices of some dishes with high cost, good response and large sales volume are adjusted, and the dishes with good response from guests and low cost are supplemented, creating a win-win situation for customers and hotels; The third is to increase the investigation and tracking of raw material prices. In the past year, * * * conducted more than 60 surveys on the raw material market and investigated more than 200 varieties. Through the implementation of the above measures, the comprehensive cost ratio of the department was controlled at 46.76% in the case of continuous increase in raw material prices in the past year.

5. Periodically purchase raw materials for local specialty dishes from neighboring counties and cities, and specially arrange chefs to visit Luoyang, Zhengzhou, Luanchuan, Yuzhou and other raw material markets, select some raw materials that are not available in Dengfeng market, and reach a long-term supply agreement with local suppliers, thus increasing the procurement channels of catering raw materials and ensuring the quality of raw materials.

6. Under my leadership, the whole kitchen has been united, and Qi Xin has made concerted efforts and achieved good results. Over the past year, we have successfully received the advance delegation of Russian President Vladimir Putin's visit to China, as well as more than 20 government delegations including Wu Yunqi Muge, Vice Chairman of the National People's Congress, Li Zhaochao, Vice Chairman of Chinese People's Political Consultative Conference, Guilin, Urumqi and Inner Mongolia. At the same time, we have also been well received by superior leaders.

Over the past year, although my work has made some achievements, there are still many problems and weak links, which are far from the expectations of the company and the hotel, mainly as follows:

First, there are not many business income patterns, and the ideas are not novel enough;

Second, the effect is not obvious in the stability of food quality and the prominence of product characteristics;

Third, there is not enough determination and strength in management, and there is a certain gap.

Future work direction:

1, consolidate achievements, tap business potential and improve income-generating capacity;

2. Further introduce some famous snacks and local popular snacks;

3. In the structure of dishes, they are arranged and promoted in the way of "alternating high and low, combining high school"; In the development and promotion of high-grade dishes, we adopt the idea of "from point to area, from part to whole", and develop a series of high-grade and medium-grade dishes mainly around a high-grade dish;

4, bold reform, improve the incentive mechanism, fully mobilize the enthusiasm of each position.

5. Improve the implementation of the "four-level control system and one-level denial system for kitchen dishes" to ensure stable product quality.

6. Carry out various collective activities to relieve work pressure and increase the cohesion and centripetal force of the department.

Development is the last word, and innovation is the first priority. As long as we emancipate our minds, strengthen our confidence, keep pace with the times and innovate boldly, I believe the hotel will be more brilliant tomorrow!

Summary of catering work in 2023 II

I have been employed for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work in 20xx and briefly outline my work plan for 20xx.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

Restaurant supervisor's year-end summary 5. Restaurant supervisor's year-end summary 5. 3. Strengthen training according to the actual work to improve work efficiency and make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Four. 20xx work plan

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

V. Overall management of restaurant planning.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

Chapter III Summary of Catering Work in 2023

I am honored to share the harvest and joy of 20xx with you on behalf of the catering department and kitchen team of the Garden Theme Restaurant. (Next, I will report to you from three aspects. )

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since the trial operation of Heyuan Restaurant on June 6th last year, the quality of raw materials and food hygiene have been strictly controlled, and the operation process has been standardized to ensure food safety. In the course of operation, we gradually explored the characteristics and laws of Heyuan restaurant consumer groups, and constantly carefully developed dishes that meet Heyuan restaurant consumer groups. According to the characteristics of seasonal raw material supply, seasonal seasons, some special dishes and innovative dishes are introduced one after another. For example, in view of the rising prices of raw materials in the market, seasonal dishes are carefully developed and used to make excellent, fragrant, beautiful and fashionable low prices.

We have also developed some low-priced and high-quality dishes according to different consumer needs, and introduced some new cooking techniques. Especially in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly applied to the production of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and won unanimous praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,000 yuan per day to1-20,000 yuan per day now, and at most it exceeds 30,000 yuan. Per capita consumption has increased from 20 yuan to 40 yuan now, turning losses into profits. Behind this is the chef's production and processing of dishes, plates and bowls, which are created by the chefs with sweat and hard-working hands by the hot stove.

Second, strengthen training, standardize the formula of main and auxiliary materials of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan Restaurant.

In the past year's business process, the biggest difficulty we faced was the instability and high mobility of employees. Especially from May to 165438+ 10, the restaurant is the busiest time and the chef is the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide quality services for guests, we have adopted the following methods:

1。 Personnel get through to use. Get through the chefs in the garden kitchen, coffee shop kitchen and even catering kitchen, make full use of the overtime policy given by the park, overcome various difficulties such as lack of manpower, and successfully complete the reception task again and again.

2。 Strengthen training. This year, the kitchen was trained 56 times, so that new employees can quickly become competent. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, to preach and teach with a rice mouth in practical work; On the other hand, I use my spare time to train, teach my own skills to everyone, and train the newly-learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3。 Standardize the formula of main and auxiliary materials so that the quality and taste of restaurant dishes will not be affected by the departure of some chefs.

4。 Keep innovating. 18 seasonal cold dishes and 72 Chinese and western hot dishes were introduced one after another, which enriched the choices of guests and formed innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "three cups of chicken with Taxiang", which were deeply loved by guests.

Third, adhere to the team spirit of close cooperation between kitchen and restaurant, build a harmonious restaurant and win good results.

A good catering brand needs the close cooperation between the restaurant and the kitchen. In the past year, our restaurant and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. If there is feedback from guests, we will adjust it in time to achieve customer satisfaction and attract repeat customers.

Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other and complement each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple dishwashing job. A good dish is inseparable from clean and hygienic utensils, so we are as indispensable as the barrel effect. Here, we would like to express our gratitude to all the staff and other brother departments in the restaurant. With your efforts and support, guests inside and outside the school will recognize and praise the brand of Heyuan Restaurant.

Chapter IV Summary of Catering Work in 2023

Time flies, and 20xx years have passed in a hurry. This paper summarizes the work of the catering department in 20xx years, so as to better meet the needs of the company's employees.

I. Main Work

Do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1, improve the management system. At the beginning of the year, all rules and regulations were revised and improved, and formulated.

Relevant record forms, what to write and do, what to write and what to do, and the implementation of all work, so that there are rules to follow and traces to check.

2. Respond to the call of the company's training year and actively carry out departmental training.

① In order to improve the reception ability and service level of waiters, all waiters were trained in basic skills such as standing posture, walking posture, gfd, table setting, pouring wine and withdrawing tables.

(2) Train chefs in nutrition catering, food collocation and food safety knowledge.

(3) Training the office workers in vegetable cleaning process and tableware disinfection knowledge.

Second, develop business and actively innovate.

1. In order to continuously meet the dining needs of employees, after continuous analysis and exploration,

And collect employees' opinions through various channels, update recipes every week, do not repeat last week, and constantly improve and innovate;

2. With the joint efforts of all the staff in the food and beverage department, although it can't be compared with the same period last year (the same period last year was a free dining mode), the business situation has also improved to some extent. The annual income is 622,906.58 yuan, including table meals 17350 1 yuan.

Third, enhance employees' welfare awareness and strengthen cost control.

1. In order to further control the cost, since 20xx 1, the importance of employee saving and comprehensive utilization has been continuously emphasized, and those who have made outstanding contributions to the comprehensive utilization of raw materials or leftovers will be rewarded. For example, broccoli stalks are relatively large, and the utilization rate of only fried broccoli is low. In order to reduce waste, chefs peel broccoli stems and cut them into strips to make kimchi. Continuously improve the utilization rate, but also by the majority of employees and friends welcome;

Before February and May, the price of vegetables remained high. In order to control the cost and not reduce the quality of dishes, the canteen makes soybean sprouts, mung bean sprouts, sauerkraut and so on.

Fourth, security.

1, food safety: kitchen staff are required to strengthen their sense of responsibility when accepting raw materials, and all unsanitary and stale unqualified products are strictly prohibited from entering the kitchen. Require all dishes and staple foods as meals, and keep samples for each meal in strict accordance with the sample retention system, and make records to ensure that there is evidence to check; In terms of refrigerator inspection, it is strictly forbidden for outer packaging to enter the refrigerator, causing cross-contamination. At the same time, the stored food should be FIFO to avoid food expiration.

2. Fire safety: in the use of liquefied gas, there is a special person in charge of every meal, and the valves in the liquefied gas room and kitchen are inspected to prevent potential safety hazards; In terms of equipment operation, the use of dangerous equipment will be posted for employees to learn. At the same time, all staff are required to check equipment and facilities, power switches, other valves, doors and windows, etc. Before work.

Problems and solutions in verb (abbreviation of verb)

1, poor service quality and irregular reception process.

Solution: In the second half of the year, find professional service personnel in downtown hotels and train restaurant waiters.

2. The restaurant is a mess, and it is poorly maintained when eating.

Solution: Because the dining area is small and the dining peak is messy, the new canteen of the comprehensive building will pay attention to taking measures to disperse the dining staff as much as possible, and at the same time increase the responsibility of the patrol personnel and increase the patrol frequency.

Six, the second half of the plan:

1, continue to implement the training of waiters and chefs to improve the quality of food and services;

2. Make preparations for the canteen of the comprehensive building (layout, decoration scheme, etc.). ).

Chapter 5 Summary of Catering Work in 2023

How time flies! It has been more than 1 year from August, 20__ to June today. This year, there were laughter and tears, and there were feelings and losses. I am very grateful to Ling Huchong for giving me this opportunity, which made me more aware of my own shortcomings and understand that the catering industry is not just as simple as frying a dish.

During the period of 1 year, I also learned a lot and found many shortcomings and some problems:

1, insufficient management, uneven exertion and weak links.

In the process of management, the management of some sensitive issues is weak, and the service quality problems that appear many times cannot be pointed out to the service personnel, which makes some problems exist for a long time and cannot be fundamentally solved.

2. The serving speed in the kitchen needs to be improved.

Usually, the speed of serving in Jinshan Store is ok, but on holidays, the speed of serving in the kitchen, especially the speed of cooking, will soon slow down, resulting in a decline in customer satisfaction and a sharp increase in the number of returned dishes, which will affect the turnover.

working face

20__ is the year of opportunity. Consolidate the management foundation, make full preparations for restaurant upgrading, further improve service quality, optimize service processes, upgrade existing brand grades, create service highlights, and establish a good catering brand image.

1, improve the service level of the store.

The competition in the catering industry is becoming more and more fierce, and it has already shown a white-hot state. Only by constantly innovating services, constantly satisfying customers' services, and reaching the desired state in customers' minds, can we survive in the next accumulated competition, and improve everyone's cognitive and practical level through continuous service training for employees.

2. Further improve the performance.

How much turnover does the store have every day is the most concerned issue for all of us, and it is also the center of all our problems. Over the past 20__ years, on the basis of improving the service level, we have strengthened customer management, especially the management of new and old customers, so that new customers can become old customers of our restaurant and people who have never eaten our grilled fish in Ling Huchong can come to our restaurant for a meal. I believe he will definitely come again next time to enhance our brand influence and achieve our achievements through different activities.

Summary of catering work in 2023 6

20xx 65438+ 10 Mid-October, according to the usual practice, our 20xx students majoring in tourism and hotel management are going to practice, and there are many hotels for us to choose from. After careful consideration, nine students from Class 2 of Tourism Management were lucky enough to come to Zhenghe International Hotel for a seven-month professional internship. This is our first real contact with society, and it is inevitable that we will be a little scared. Afterwards, I was assigned to a Chinese restaurant after the job requirements and the assignment of the leader, and started our internship with excitement and tension. During the seven months of internship, I felt a lot and benefited a lot.

First, the hotel introduction

Xx International Hotel, which opened in 20Xx, is the first four-star boutique hotel in xx with the theme of "Zheng He's voyages to the West". Adhering to the tenet of "Zheng He's Humanities and Science and Technology", the hotel is designed with the historical event of "Zheng He's seven voyages to the West" as the theme, adding classical and modern design elements, integrating into the world marine culture and embodying Zheng He's unique style. The whole layout pays attention to creating a cultural atmosphere, combining oriental culture with world marine culture, making the hotel full of rich local and marine cultural characteristics and creating a warm and comfortable cultural atmosphere for guests.

The boxes of xx International Hotel are all named after Zheng He's voyage to the West, which makes the hotel full of rich local cultural characteristics and allows guests to enjoy the pleasure of Zheng He's voyage to the West while enjoying the delicious food. Xx International Hotel has restaurants, lobby bars, conferences, recreation and guest rooms, and adopts modern information management system, so that guests can enjoy all kinds of modern information services in the hotel, and also enjoy Zheng He culture here, bringing different experiences to their living life.

Second, the preparatory work

After coming to Zhenghe International Hotel, although it was the busiest time, it didn't make us rush to work, but the training department first gave us a systematic training, which was divided into three parts:

First, the pre-job training of the personnel department, including 7 hours of indoor training and sightseeing training, mainly introduced the general situation of the hotel, and also trained us on staff literacy and hotel management system, which gave us a general understanding of the work;

The second is fire safety awareness training. The hotel specially arranged the assistant manager of the engineering department to give us a lecture on the spot, which gave us a deeper and more systematic understanding of hotel safety and fire control knowledge.

The third is business skills training, which runs through the seven months of our internship, and the department heads provide us with uninterrupted skills guidance. The seven-month internship gave us a deep understanding of the work of the department, which also benefited from the comprehensive training of the hotel system. These trainings are very useful for our future study and work.

Third, the internship process.

Chinese restaurant is the hardest department of hotel catering department, because the working hours of waiters are not fixed, sometimes they work late, and there is no specific job description. Many times, guests will make things difficult for them and suffer various psychological blows. In the first few days of work, we were like headless flies, and we couldn't understand the process and essentials of work at all. We just follow the arrangement of the foreman and the old staff. Fortunately, almost all the old employees are very friendly to us, and the foreman specially arranged 1 for each of us to guide our work. In the days to come, we can basically be proficient in all kinds of work.

Besides setting the table, folding the cloth, serving and removing the cloth for Chinese food, we sometimes help at meetings. Our working hours are 8 hours, but actually they are not fixed. We often work overtime, but the overtime hours are recorded, and there will be compensatory time off when appropriate. We started with one day off every week, and later changed it to one and a half days.

Hotel employees are all wearing work clothes, which are uniformly distributed by the hotel, but I think the uniforms of our waiters in China are too dark and dull to wear, but I am gratified that most hotel employees are very warm and friendly, no matter which department, they are not cold and blunt to us, because we are interns; After being tired, a sweet smile from colleagues and an ordinary "hard work" will make people particularly moved; During rest and eating in the canteen, we all get together to chat and share our feelings, just like a family.

In the process of service, I have come into contact with all kinds of guests. I have been praised and complained by guests at work, but I am not proud or dissatisfied with it. Instead, we should seriously reflect on what we did wrong, strive not to make the same mistake again next time, and try our best to provide better service for every guest. I often meet foreign guests when I am in western food, but my English is not very good. I dared to speak at first, and then I dared to speak slowly.

Fourth, the harvest and experience of internship

Work is a kind of beauty and happiness. When I give my guests a warm smile and hear their thanks; When our service is praised and praised by guests; When I sincerely and cordially offered to see the guests off, the guests showed a satisfied smile. My heart is as warm and comfortable as the spring breeze. Our work is a wonderful cause. We gain happiness in our work, win respect in our smile, and experience life in our internship.

(A) the internship harvest

1, the improvement of service consciousness

For hotels and other service industries, service quality is undoubtedly one of the core competitiveness of enterprises and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. It can also make customers feel honored and establish a good brand and image for the enterprise. Through the training organized by the hotel and the intensive practice of various departments at ordinary times, I have exercised my sense of service and developed a good habit of smiling at guests. I have learned to treat guests with standard manners, and I understand the importance of learning a foreign language well.

2. Improvement of service level

After working in the restaurant for several months, I have a certain understanding of the basic business and operation of the catering industry. Politeness is a concentrated expression of a person's comprehensive quality, especially in the catering industry. We should dare to greet people, and do three things in the process of greeting people: mouth to mouth, eye to eye, and heart to eye. We should try our best to meet the requirements of our guests, even if something is not within our responsibility, we should try our best to convey it. Although some unreasonable demands can't be made, we should also refuse them in a euphemistic tone and seek other solutions.

practical experience

1, catering service industry is the window of social civilization.

With the rapid development of social economy and the continuous improvement of people's living standards, the hotel industry has developed rapidly. Although the scale, grade, service level and management quality of catering industry are uneven, from the development and economic benefits of catering industry in recent years, the higher the grade and service quality of catering industry, the higher its operating benefits. Because with the development of economy, people's moral quality and spiritual civilization are constantly improving, and the demand and requirements for this industry are getting higher and higher. So the more upscale the restaurant, the more crowded the guests are. This reflects that the catering service industry has become an important window of social civilization.

2. Service quality is the core of hotel management.

The service quality of catering industry is the central work of daily management of restaurants. All employees should have a sense of quality, and managers should establish the concept of service quality. Only when the concept of quality is firmly rooted can quality be truly regarded as the lifeline of enterprises in daily management.

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