Catering work summary

Five sample essays on catering work summary

Summary is a summary of study and work life or its completion in a specific period of time, including achievements, existing problems and experiences gained. It is a written material that is reviewed and analyzed and lessons learned. It plays a role as a link between the previous and the following in our study and work. It is time to write a summary. Have you decided how to write the summary? The following are five examples of catering work summary essays that I have carefully compiled. I hope they can help you.

Five examples of catering work summary 1

The roar of the blower, the mixed sounds of noisy conversations, the busy and well-organized figures, and the hazy windows painted a lively dining scene. Scene, this is the dining scene of this month's and the last large-scale meeting of 20xx. The 20__ year that is about to pass is an extraordinary year since our catering department resumed normal operations. In fact, it only takes half a year to start work. During this period, in addition to normal reception work, the catering department also formulated Adapt various management systems that suit you and pay close attention to their implementation, and actively carry out necessary training work to gradually improve the quality of employees. Both the reception ability and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

1. Strengthen internal management work

1. A new "Employee Code" was formulated and approved by the resort. After slight modifications, it was first implemented in the catering department to standardize employee work standards and to The employee code outlines the staffing, job responsibilities, and specific operating specifications of the catering department based on the work conditions of the catering department. It is more than 70 pages long and is still being revised and adjusted. And carry out daily management work in accordance with various rules and regulations.

2. Formulate the a la carte menu, banquet menu, buffet menu and wine list, and make timely adjustments and revisions based on the response of guests at several large meetings.

3. Formulated the business policy of catering mainly with farm dishes and game, and accordingly replaced the chef team to meet the current work requirements and development needs.

4. The sanitation responsibility system has been implemented, and responsibilities have been assigned to people, which has changed the original messy situation. In particular, the sanitation situation in the kitchen has been significantly improved. At the same time, the catering department is divided into five areas including the restaurant, conference room and tennis court, front desk fish pond shop, middle hall, and kitchen, and the responsibilities are assigned to each person; a special person is arranged to be in charge of the men's and women's dormitories within the department.

5. Formulate a restaurant cost control plan to effectively control costs while ensuring guest satisfaction.

6. Strengthen the safety and security work of the catering department, take turns on duty every day, and check the work including sanitation, safety, engineering issues, attendance, work completion, file opening and closing, etc. Effectively inspect work and eliminate hidden dangers. This inspection will be included in the assessment of each catering department employee.

2. Strengthen the improvement of employee welfare

1. Improve employee meals, formulate weekly recipes, prepare them carefully, and listen carefully to employee feedback to actively improve.

2. Organize mountaineering adventure activities and carry out bonfire barbecue activities after work. On the one hand, it will increase entertainment items for guests when they come, and on the other hand, it will enrich employees’ spare time life.

3. After purchasing the projector, newly released blockbusters will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, we will strive to create a harmonious atmosphere of unity and cooperation. Enhance employees' sense of belonging and community.

4. The money from the monthly garbage sales is used as activity funds for employees, and as a benefit, we buy them some summer fruits and socks and other small commodities.

3. Reasonable renovation of hardware facilities and equipment

1. Adjustment and decoration of kitchen layout. The kitchen layout was reasonably planned in strict accordance with the requirements of the health supervision department. After several years, the dark kitchen was given a new look, which improved the working environment, improved the quality of hygiene, and provided prerequisites for the reception of higher requirements in the future.

2. A batch of new matching tableware and festive red tablecloths were purchased to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall and room overall coordinated.

3. Add a screen to isolate the hall and kitchen.

4. Install projectors and automatic retractable screens. Make the conference room hardware meet the needs of market competition and meet customer needs.

5. Add a Buffy stove to increase your diet.

4. Strengthen teamwork and deepen the overall concept

All members of the catering department always keep in mind the overall concept of the hotel as a family and resolutely obey the arrangements of the hotel, especially the front desk staff, and exert the nerve center of the hotel The role is to cooperate and assist the housekeeping department and the office in carrying out activities such as moving furniture and cleaning garbage in the main building. With the service belief of "everyone for one, one for everyone", we serve the villa and the employees. For example, ladybugs ravaged the villa some time ago. The two clerks in the front office immediately obeyed the dispatch and instructions of Manager Hong of the housekeeping department and actively participated in the pest control work.

V. Existing Difficulties and Problems

1. The catering department has relatively few personnel and a wide management scope. There is a shortage of personnel. Although it can complete the reception task satisfactorily, the quality is very poor. , cannot reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness. In particular, the management mechanism needs to be improved urgently.

3. Dishes must be constantly innovated in response to market changes.

4. The overall level of employee quality is unbalanced, there is a lack of professional management talents, and the skills training of existing employees needs to be strengthened.

5. The restaurant facilities and equipment are aged and damaged to varying degrees, and some air conditioning equipment is no longer usable. At the same time, the entire decoration has completely fallen out of step with the times, and the ceiling has seriously fallen off, so it is in urgent need of repair or updating. Some hardware facilities need to be updated, especially the conference room tables and chairs and the layout of the atrium.

6. Work plan for next year

1. Make the daily duty system of the catering department an important performance method for personal performance appraisal.

2. Formulate and implement menus for different periods according to seasonal changes.

3. Standardize the establishment and recruitment of personnel. The restaurant staff is tight during busy times. If ecological breeding is carried out, it can solve the workload during leisure hours. Complete the transformation from service quality to quality. Five Catering Work Summary Essays 2

This year, under the care and guidance of the school leaders, and through the hard work and joint efforts of all the restaurant staff, the school logistics company has made all the work in the restaurant smooth. carried out and achieved satisfactory results.

Now the work of the past year is summarized as follows:

First, the work completed throughout the year: the restaurant’s annual turnover was 6.0836 million yuan, actual expenditure was 4.5058 million yuan, and profit was 1.5778 million yuan. Ten thousand yuan.

Second, employees’ safety awareness and job responsibilities prevent various safety accidents. We regularly organize staff to conduct production safety training and education to prevent employees from being careless and improve their safety awareness. All work was carried out in strict compliance with the logistics company's restaurant work regulations, and no safety accidents occurred.

Third, establish employees’ sense of ownership and improve overall quality.

As an important part of the logistics department, the restaurant provides catering services for all teachers and students in the campus restaurant. Staff are on the front line of work and often communicate with teachers and students, so they must constantly improve the quality of their employees. Today, we regularly organize employee ideological exchange activities to gradually improve the ideological quality of workers, and there has been no dispute or accident throughout the year.

Fourth, pay attention to reasonable nutrition and delicious dishes.

With the improvement of living standards, teachers and students have put forward higher requirements for eating, and they need to eat nutritiously and healthily. In order to ensure that students can eat nutritious, healthy and delicious food.

This year, the restaurant carefully prepared nutritious daily meals and hired 8 chefs and 20 kitchen workers who used to work in hotel kitchens to cook nutritious and delicious food for the teachers and students of the school.

Fifth, strict cost accounting is required to ensure that students can afford meals.

In order to make food affordable for students, we have strict cost accounting every day. In production, we strictly control the procurement and storage of raw materials to reduce waste. Careful planning keeps production costs to a low level. Sell ??to students at the lowest price and effectively safeguard the interests of students.

Overall, the school logistics company’s restaurant has achieved good results this year. However, the achievement of these achievements is inseparable from the care of the leaders and the hard work of all employees. In the new year, we must continue our efforts, do a good job, and achieve better results. Dedicate our enthusiasm to the catering needs of the teachers and students of the school. Five sample essays on catering work summary 3

In the blink of an eye, I have been working in the company for more than a year. 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 be 20__ Make a summary report on the annual work situation and make a brief overview of the work plan for 20__.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice at regular meetings every day. Employees must use polite words when meeting guests, especially the front desk cashier and area attendants are required to do so. Responding to every call, it is required to apply etiquette and politeness to every bit of work, and employees should supervise each other and make progress together.

2. Insist on inspection of appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can be put on the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during the peak dining period, with the foreman or assistant as the center to support busy areas at any time, and other personnel Everyone should take their own responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve customers immediately as long as there are customers who need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything must be done in a systematic and well-documented manner, with someone to implement it, someone to supervise it, and someone to follow it up. A single person and a summary.

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, and should be placed neatly and without tilt.

7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time of guests. At the same time, they should also pay attention to the table positions to ensure that they are correct. Do a good job in explaining, shorten the waiting time, carefully receive each table of guests, and be busy but not chaotic.

8. The buffet is a new project in the restaurant. In order to further improve the quality of the buffet service, the "Buffet Service Overall Practical Plan" was formulated to further standardize the operating procedures and service standards of the buffet service. .

9. Establish a restaurant case collection system to reduce the chance of customer complaints and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and services. All restaurant staff will review the collected cases Analyze and summarize, and come up with solutions to problems to make daily services more targeted and reduce the chance of customer complaints.

2. Daily management of employees

1. As an important part of the restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect service quality and team building. . Carry out special training based on the characteristics and onboarding situation of new employees, with the purpose of adjusting the mentality of new employees, facing up to role transformation, and understanding the characteristics of the catering industry.

It can make new employees fully mentally prepared, alleviate the dissatisfaction caused by the incompatibility of role changes, and speed up the pace of integrating into the catering team.

2. Pay attention to the growth of employees, always pay attention to the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, and assess employees, check the training effect, and find deficiencies in a timely manner Make up for it and improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work situation, and find and solve problems.

3. Strengthen training based on actual work conditions in order to improve work efficiency and make management more standardized and effective. It was also analyzed in the form of daily restaurant case analysis, so that the staff had a new understanding and understanding of daily services, and formed a consensus on daily service awareness.

3. There are shortcomings in the work

1. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after something goes wrong.

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

4. Work plan for 20xx

1. Do a good job in internal personnel management, In terms of management, we must have strict systems and clear division of labor.

2. Based on the existing regular meetings, further deepen the content of the regular meetings, improve the depth and breadth of the discussions, and build the service quality seminar into a communication platform for all service personnel to learn from each other, learn from each other, and share Service experience inspires ideas

3. We will innovate and improve services on the basis of existing service levels, focus on service details and humanized services, improve the qualifications of service personnel, and improve the salary assessment of waiters treatment standards, strengthen daily services, establish high-quality service windows, create service highlights, and innovate service brands based on the brand.

5. Planning for the overall management and operation of the restaurant

1. Strict management system and employment training system, clearly define job assessment levels, enhance employees' awareness of competition, and improve personal quality and work efficiency .

2. Enhance employees’ efficiency awareness, strengthen cost control, and save expenses. Train employees to develop good conservation habits, use water and electricity rationally, etc., detect waste, stop it in a timely manner and strictly implement relevant penalty systems.

3. Strengthen the coordination relationship between departments.

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

5. Carry out multi-channel publicity and promotional activities and cooperate with surrounding companies to increase membership rates. Five examples of catering work summary essays 4

From this time as a catering waiter, I changed my negative thinking that working as a catering waiter has no future; I established the idea of ????doing a job and loving a job, and I know whether a person has something. Action does not depend on what kind of occupation he is engaged in, but on whether he does his best to do the job he is engaged in. Equipped with my will to work and corrected my work attitude; I know the qualities that a successful waiter should have, thereby enhancing my awareness of work, determined to either not do it, but to be an ideal, moral, knowledgeable and competent person. Disciplined and qualified waiters.

I learned the principles of serving guests; the procedures for serving guests; the work details during service; the procedures for serving dishes at banquets; the skills of holding trays and the pace of walking; the precautions for setting up and setting up the table; changing The key points of ashtrays; precautions for ordering, writing menus, canceling dishes, and techniques for selling dishes; basic methods and procedures for serving drinks and general knowledge of drinks; skills for handling customer complaints and responding to service emergencies; restaurant opening Preparation work for the market and precautions for closing the market, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge, etc. It laid the foundation for me to become an excellent waiter.

In this part-time job as a waiter, I summed up what it takes to be an excellent waiter.

Love your job: When you love your job, you will do your job happily and more easily.

We want diners to receive health, energy and good service. You can make ordinary work extraordinary. The people that companies need most are people who love their work.

Be diligent: Catering work is mainly hand work, which is usually not too heavy. Do more and you will not get exhausted. Therefore, we must be diligent with our legs, eyes, hands, and heart. Work proactively and look for work proactively. The saying that nothing is difficult in the world speaks of a very profound truth. As long as you work hard, the door to success will be open for you. Restaurant waiter work experience

You must have self-confidence: Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people eliminate various obstacles and overcome various difficulties. Believe that you are Excellent.

We must learn to be a human being: to be a human being is to be a person who is dedicated, grateful, helpful, and ethical. If you are sincere and work seriously, your career will be more successful.

Facing unfairness at work with a normal mind: There is no absolute fairness at work. Opportunities are always equal for those who work hard. If you don’t have a certain ability to withstand setbacks, how can you be a leader in the future?

Team: Giving full play to team spirit is the consistent pursuit of enterprises. The work of catering enterprises consists of multiple divisions of labor, which requires the cooperation of team members. Employees and businesses that are team players and collaborate well are more successful.

This part-time job gave me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand becomes a tower, accumulation of a little becomes a lot, and many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving toward success; doing a little more every day is moving toward a bumper harvest; making progress a little bit every day is moving toward success. Five Catering Work Summary Essays 5

Looking back on 20xx, under the guidance of all leaders and with the support of my colleagues, as a purchaser, I always adhere to setting an example, high standards, strict requirements, and unity. and lead department employees to provide customers with exquisite dishes and high-quality services; in order to realize the economic benefits and social benefits of catering, they work diligently and conscientiously. The specific work over the past year is summarized as follows:

1. Operational aspects

Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: based on the consumer psychology of customers, we launch some green foods and wild foods; based on the supply characteristics of seasonal raw materials, we launch some special dishes, etc.

2. Management

People-oriented, I strengthen quality education based on the actual situation of employees, conduct targeted procurement professional knowledge training for employees every day, and often encourage them to take their work seriously Work is their own business; through hard work, the overall quality of employees has been improved, such as paying attention to appearance and complying with company rules and regulations; some employees have even begun to think of new dishes on their own.

3. Quality

The quality of dishes is the core competitiveness for the survival and development of the catering industry. As the purchasing department, I strictly control quality to ensure the safety and freshness of food. We have made an ingredient standard and production procedure list for each dish. We strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable. We also frequently update the recipes, use our brains, think of ways, and make changes. , ensuring returning customers get new flavors every time.

4. Hygiene aspects

Strictly implement the "Food Hygiene and Safety Law", conscientiously do a good job in food hygiene and safety, and control all aspects of food processing. According to regulations, each employee must be responsible for their own hygiene area, and at the same time, I will conduct irregular inspections; secondly, it is stipulated that food raw materials must be stored in categories and processed separately, and kitchen utensils must also be stored in fixed locations; in addition, kitchen, fresh-keeping Cabinets, freezers and other raw material storage areas are also subject to regular temperature and humidity measurements. We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost

While ensuring the quality of the dishes, we insist on high quality and low price, so as to achieve efficiency. ;