7 articles on catering work summary in 2023

2023 Catering Work Summary 1

I have been working in x company for more than a year. According to the work arrangement of the company manager, I am mainly responsible for the restaurant Regarding the daily operations of the floor and the training work of the department, we will now summarize the work in 20xx and give a brief overview of the work plan for 20xx.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice in daily meetings. Employees should use polite words when meeting guests, especially the front desk cashier and area seat-keeping service personnel are required to do so. Respond to every call, requiring etiquette and politeness to be applied to every bit of work. Employees 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 take up the job. If appearance problems are found on the job, correct them immediately. Supervise the use of guest etiquette and politeness. Employees develop A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during peak dining periods, 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 with rules and regulations, well-documented, someone to execute, someone to supervise, someone to follow the order, and something to summarize. .

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, neatly arranged, and not tilted.

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 for 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 cultivator formulated the "Buffet Service Overall Practical Plan" to further standardize the operation process of the buffet service. and service standards.

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. . Special training is carried out based on the characteristics and onboarding situation of new employees. The purpose is to adjust the mentality of new employees, face up to role transformation, and understand 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 integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to their mentality, 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 employees had a new understanding and understanding of daily services, and formed a consensus on daily service awareness.

3. There are deficiencies in the work

1. There is not enough detail in the work process, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear. distinct.

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

4. There are not many interactive links in the training process, which reduces the vitality and vitality. 4. Work plan for __ years

1. Do a good job in internal personnel management and implement systems in management Strict and clear division of labor.

2. Based on the existing regular meetings, further deepen the content of regular meetings, improve the depth and breadth of 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.

4. The responsibility for the management of items must be assigned to one person, and there are rules to follow, well-documented, someone to implement and someone to supervise.

5. Increase efforts to maintain member customers.

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 employee 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 coordination 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.

2023 Catering Work Summary 2

With the further establishment and improvement of market regulations and rules, the Chinese catering market in the fierce competition will follow international rules, and the market will be further improved Planning and purification. China's existing 10,000 catering companies and a turnover of nearly 500 billion will continue to increase. China's catering market has huge potential. In the future, the catering industry will continue to maintain a rapid development momentum, and the scale of the industry will continue to expand. At the same time,

market competition will also become more intense. The trend of market segmentation will make corporate characteristics and personalization more obvious. The focus of competition will be more concentrated on innovation capabilities, business methods, management level and talent guarantee. aspect.

Xinhua News Agency, Beijing, March 29. Data analysis released by the Ministry of Commerce on the 29th shows that my country’s per capita catering consumption expenditure is expected to reach 915 yuan in 20xx, and the catering industry market will continue to grow at a rate of about 17%. Growth, annual retail sales are expected to reach 1.21 trillion yuan, and present four major development trends.

First, catering consumption will maintain a strong momentum of development. At present, my country's per capita food and beverage consumption has just reached US$100, which is still much room for development compared with US$1,600 in the United States and US$1,050 in France.

At present, the main consumer demand in the catering industry still comes from urban residents, while the huge market of rural catering has not really started. The huge rural catering market will provide broad development space for my country's catering economy.

Second, the socialization of catering will drive diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment, etc. have all become the driving forces for catering consumption. The consumer demand in the catering industry will continue to expand, and the corresponding consumer categories will break through the traditional meal categories and show a trend of convenience, diversification and modernization.

Third, changes in business methods will activate the catering industry market. Modern business methods such as chain operations, online marketing, centralized procurement, and unified distribution will continue to be effectively used in the catering industry.

Some local specialty home-cooked restaurants, snack streets, food courts, and Chinese and Western fast food are blooming everywhere, and business is booming.

Fourth, the expansion of service content will promote the sustainable development of catering consumption. The catering industry will actively adjust its industrial and product structure, expand catering consumption hot spots, and strengthen the humanized development of service connotations. Taking community catering as a carrier, it is more convenient and beneficial to the people, and vigorously promotes healthy consumption, safe consumption, green consumption, environmentally friendly consumption, scientific consumption and frugal consumption.

The development of all enterprises is inseparable from the cultivation of talents. Haolexing has long been focusing on team building, and has established an efficient learning team with a broad vision and strong sense of professionalism, making Haolexing's goals more ambitious, its progress more steady, and laying the foundation for the development of the enterprise. A solid foundation was laid. Our Haolexing team has set the grand goal of letting Haolexing go out of Dongying, Shandong, China, and the world!

Haolexing has a strong mission to "make more people healthy and happy" and "make the world full of love". I will fight for this mission throughout my life! "Everything is possible!" We look forward to the realization of our dreams

After more than two years of operation, Haolexing has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "delivering healthy life and happiness". In the past two years, the company has taken civilized and standardized activities as a breakthrough, and "untrained employees are a loss for the company" and "quality is the life of hotel products" as an entry point, and has paid close attention to the training and education of star employees to strengthen the quality of the workforce. , and constantly improve service levels.

Time flies by so fast, I have spent six months happily in "Haole Star". Work hard and enjoy life - this is my consistent principle. I hope that here I can bring my happiness to customers and infect my colleagues.

Here I learned and advocated that how to provide high-quality service requires mastering seven major elements:

1. Smile is required of every employee in the daily operation of Haolexing. Treat guests with a sincere smile, which should not be affected by factors such as time, place, mood, etc., and should not be restricted by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficient Employees are required to be proficient in every aspect of their work and to be as perfect as possible. Employees should be familiar with their business work and various systems, and improve their service skills and techniques. "A journey of a thousand miles begins with a single step." If you want to be proficient in business, you must take good training courses, constantly sum up experience in actual operations, learn from each other's strengths, and become multi-talented, so that you can handle services with ease. This is very important for Improving Haolexing's service quality and work efficiency, reducing costs and enhancing competitiveness all play an important role.

3. Preparation means being ready to serve guests at any time. In other words, service awareness alone is not enough, there must be preparation in advance. Preparation includes mental preparation and behavioral preparation, which must be done in advance. For example, before the guests arrive, all the preparations are done, so that they are ready to serve them at any time without being rushed.

4. Attachment means treating every guest as "God" and not neglecting the guests. Employees sometimes tend to ignore this link and even experience negative service. This is caused by superficial phenomena such as employees seeing them dressed casually, spending less money, and feeling that they have no style. In real life, the richer people are, the more casual they are about what they wear. This is because they are confident; and clothes cannot represent wealth at all. In this aspect, we must not judge people by their appearance and ignore the subtle services. We must pay attention to and treat every guest well so that they can spend willingly. We should remember that "guests are our food and clothing parents".

2023 Catering Work Summary 3

Over the past year, under the correct leadership of the leader and with the active support and strong help of colleagues, we have performed the duties of the floor foreman better and satisfactorily. Complete the work tasks and get praise from guests and colleagues and affirmation from the leadership. In summary, I have gained a lot.

1. Work overtime to complete the decoration as soon as possible

The most important task in the guest room this year It was the previous decoration work. After receiving the notice to go to work in April, in order to put the new guest rooms into use one day earlier, everyone and I overcame many difficulties, carried forward the spirit of not being afraid of hardship, and not being afraid of tiredness. On the basis of completing our own work every day, Working overtime and fighting continuously, I completed the cleaning, placement and decoration of new and old furniture in the room in a short period of time, as well as the indoor and outdoor sanitation and cleaning work in the early, middle and late stages, ensuring that the guest rooms were decorated and rented out in a timely manner, which increased the company's income. Out of our contribution.

2. Assist the department manager in the daily work of the housekeeping department.

In order to better assist department managers in their daily work, the foreman has been working in day shifts this year. The implementation of this system means that the foreman must attend work every day and supervise and participate in various service tasks every day. Even if you do all the worrying, laborious, and offending work, you may not be able to get it right. However, in order to live up to the high expectations of my leadership and not affect the normal operation of the company, I worked tirelessly every day and continued to work except for a few days of sick leave when I was unable to work due to injury. As a result, there were no accidents on our second and third floors due to poor supervision or human factors.

3. Reasonably arrange the duty and shift changes of floor attendants.

The shift change of floor attendants is a very important link. In order to allow the waiters to do a good job in the company while not missing home matters, we adopt the method of the foreman following the day shift every day, so that the foreman can take care of everything he can, and can supervise every work of the waiters in real time, and do as much as possible There is nothing that can't be done and nothing that can't be imagined. This enables every staff member to devote themselves enthusiastically to service work without any worries and face guests with a new attitude every day.

4. Cooperate with the manager in all reception and arrangements, deal with problems found during work in a timely manner, and report any difficult problems to the leader in a timely manner.

As a foreman, the most important job is to cooperate with the department manager in uploading and issuing difficult issues. At the beginning of the opening, various tasks need to be straightened out. I devoted myself to the reception of customers at the opening even though my hand injury was still recovering. There were many customers, some staying in hotels, some coming to celebrate, many unfamiliar faces coming and going, and most of the staff were also novices. I secretly stabilized myself, tracked, reminded and made detailed arrangements for every detail of each staff member so that the opening reception work went smoothly. There are various maintenance problems such as water, electricity, telephone, etc. in the newly renovated guest rooms. Every detail is recorded in detail and reported to the manager for quick resolution, so as not to leave any negative impact on first-time customers. At the same time, the staff's expectations and voices are reported to the leaders through normal channels in a timely manner, hoping that the leaders will resolve them.

5. Carry out floor safety, fire prevention and sanitation work.

From the first day of work, company leaders have repeatedly emphasized safety issues, so safety issues have always been the top priority of our daily work. Therefore, I emphasize safety issues in every aspect of my daily work schedule. Pay attention during ward rounds. Cigarette butts on the bed, on the floor, and on the carpet in the corridor are the biggest hidden dangers. Of course it is the first question to check. Secondly, in order to do a good job in sanitation work, we have also made detailed arrangements: three cleans, three degrees and two inspections. The three cleans sanitation system includes room sanitation, bed sanitation, bathroom sanitation, three cleans, etc. The third degree means that the bed and quilt have The angle, the furniture polishing display is bright, and the work process is fast; the second inspection system means self-examination after completing the sanitation and asking the foreman to re-examine. Adhere to the one-day-passing system for vacant rooms, promptly detect existing problems and solve them in a timely manner, and strive to minimize omissions.

6. Take personal responsibility, supervise and inspect the floor service personnel to do their service work well.

Leading by example and leading by example are the key to my doing a good job, and it is also a magic weapon to convince others.

In addition to working the regular day shift every day. During the general cleaning process, I have been directly involved in the cleaning. When I find that there are irregularities or incomplete cleaning, I not only point out the problem, but also redo the demonstration myself so that the same mistake does not happen to the same person twice. In this way, the new staff will quickly adapt to the work, and the old staff can not only do their job well, but they can also bring in any new staff members. In our daily service work, we almost always respond to requests. , answer customer questions, guide customers to open the door, guide customers to use the facilities in the room, etc., and even help customers shop at the small supermarket at the door when they are not busy. The so-called big river has water and the small river is full. We hope to exchange our high-quality services for the company's long-term development. Hope our labor will not be wasted.

2023 Catering Work Summary 4

The year of xxxx is a year of self-challenge for me. I will work hard to correct the deficiencies in my work in the past year and do a good job in the new year. In the past year, with the care of the leaders and the enthusiastic help of colleagues, through their unremitting efforts, I have achieved certain results in my work, but there are also many shortcomings. Looking back on the past year, there may have been disappointments, sadness, successes, and joys in the past year, but that is not important anymore, it is in the past. What we have to work hard for is the future. Many people say that my personality has changed. Yes, I believe it. I am really satisfied. There are many things that are weighing on me, but I still insist on getting through it. My life and emotions are all the same. Although there are no big ups and downs, at least I have experienced some ups and downs, ups and downs, ups and downs, time and time again. Twists and difficulties, sometimes I really miss myself. I keep thinking about where I went wrong and why is this happening? I cheered myself up again and again, and stood up again and again. I was thinking that even without me, the earth would still turn around and things would still have to be solved. I don’t want to be a weakling or a coward. My destiny is in my own hands. I believe that tomorrow will be better. OK, hello, I'm OK, everyone will be OK. The work is now summarized as follows:

1. Training

1. Tray essentials and room meal delivery process.

2. Explain the relevant knowledge of various departments in large, medium and small banquets to help with food delivery.

3. Hotel-related system training and supervision.

4. Safety awareness related to the way of serving dishes.

5. Learn sauce making for this team.

2. Management

1. Superiors are role models for subordinates. I have always insisted on setting an example, so my team is very united.

2. I treat everyone the same, I do things fairly, justly and openly.

3. People-oriented, multi-faceted management approach based on people’s personalities.

3. As myself, I am responsible for the food delivery work

1. Responsible for the sauce operation in the restaurant.

2. Corresponding output and control of food delivery and delivery.

3. Coordination of hands for passing dishes.

4. Several points in operation

1. Insufficient manpower causes the dishes to be deformed during busy hours, which cannot reflect the essence of the company.

2. Due to the prosperity of the country, modern young people are all treasures. They are increasingly unable to work and are increasingly spoiled by their parents. They only pursue money and do not know how to change places for others. Thinking about it, it’s so difficult to be who I am today!

3. The reason why we cannot recruit people is a problem that must be solved in time.

4. What is establishment, what is development, what is progress, what is improvement, what is management, what is who to manage whom, who to protect whom, and how to achieve stability.

5. I hope my superiors will know more about the manpower preparation of other dishes in the same industry.

5. What this team did not do well this year

1. Some employees were not polite and well-groomed.

2. Sometimes the operation does not follow relevant standards.

3. Because the logistics staff have abnormal ideas and cannot communicate, supervision is not in place.

In short, 20xx takes today as a starting point, with new goals and new challenges. In the new year, we will continue to work hard, study diligently, and summarize diligently. Finally, I wish our restaurant a prosperous business and abundant financial resources. Enter! I wish all leaders to move forward courageously in their work journey and all the success in life. I wish all colleagues to continue to write new glories in life in the new year.

2023 Catering Work Summary 5

Looking back on the first half of the year, the work of the Catering Department is summarized as follows:

1. Training. According to the training plan formulated in 20xx, the monthly training content is distributed. The weekly training plan is rectified and implemented one by one according to the training content. Employees have improved in etiquette, service processes, and labor discipline, but the supervision and implementation are not in place. , the training effect is slow and not very obvious.

2. Service

①In the daily meetings, the use of etiquette and service words is added. Daily practice allows employees to skillfully and practically apply them to their positions. The Mandarin skills of employees are not up to standard, and the banquet service regulations are poorly implemented at the supervisory, supervisory and management levels. The regulations are not detailed and clear.

② Employees have poor subjective initiative in service awareness and work mechanically. Some employees have poor self-discipline, such as positioning discipline, polite service terms, meal service, etc. The management is in the same situation. , the absence of the leader is another state, lacking the qualities that a qualified waiter should have.

③Some employees still lack the awareness of teamwork

④The management still needs to further strengthen its execution ability

⑤Individual employees lack the awareness of economy

3. Hygiene. A sanitation team has been established, with managers and foremen working in groups to inspect each area every day and rectify and implement the identified problems one by one. However, it has not persisted in implementation, supervision, and clear rewards and punishments

4. Special services. A variety of value-added services have been added to the venue layout and on-site activities of various banquets and festivals, as well as the presentation of gifts.

①File establishment. Banquet classification, meal standards, number of guests, per capita statistics, and grasp market consumption.

Customized customers often come to the customer to collect data, resulting in less customer data and slow update. In view of the existing problems and deficiencies in the first half of the year, the work plan for the second half of the year is as follows:

1. Continue to strengthen Employee on-the-job skills training, focusing on training effects and implementation of supervision to people

2. Unified requirements for employees’ comprehensive quality image, job terminology, polite language, appearance, and Mandarin

3. Employees' service awareness, banquet service, division of labor and execution ability of foremen will be improved

4. The health team will continue to persist, achieve clear rewards and punishments, and keep on schedule

5. Customization and regular customer information collection standards

6. Make value-added services effective and create on-site surprises

In the second half of the year, we will continue to improve and improve, keep pace with the times, and This is the starting point to comprehensively raise 20xx to a new level

2023 Catering Work Summary 6

The current environment in the catering industry is quite severe. How to do a good job in business? The role of the catering department in the hotel Under the correct leadership, the hotel operation contracting plan was fully implemented, focusing on economic construction, strengthening management, and being consistent from top to bottom, so that the catering department made steady progress and achieved good economic benefits despite the sluggish catering industry and heavy contracting tasks. and social benefits, the main work is now summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _____ yuan, which was _____ yuan compared with last year’s Yuan, growth _____ Yuan, growth rate __, operating cost _____ Yuan, compared with _____ Yuan in the same period last year, an increase of _____ Yuan, growth rate __, comprehensive gross profit margin __, compared with _ last year _, increased (or decreased) __, operating expenses were _____ yuan, increased (or decreased) _____ yuan compared with _____ yuan in the same period last year, increased (or decreased) rate __, actual tasks completed throughout the year _ ____ yuan, exceeding the target by _____ yuan (the annual task quota is 3.8 million yuan).

2. Main tasks completed this year:

(1) Implement the hotel operation contracting plan, improve the incentive distribution system, and mobilize the enthusiasm of employees.

This year, the catering department’s quota for handing over to the hotel is 3.8 million yuan, an increase of 600,000 yuan from last year’s 3.2 million yuan, with an increase rate of 19. In order to complete the task better, the leaders of the catering department formulated an internal business plan and a benefit wage distribution plan. According to the differences in departments, positions, technologies, skills, labor intensity, etc., the economic indicators were broken down into various sub-departments, and each sub-department was approved. The department's turnover, output, expenses, and gross profit margin are calculated monthly, excess commissions, and energy-saving bonuses fully reflect the principle of linking tasks with efficiency and wages, allowing them to give full play to their respective advantages and find ways to do a good job in business. Mobilized employees' initiative. This year's per capita monthly income is ____ yuan, an increase of ___ yuan compared with ____ yuan in the same period last year, with a growth rate of __.

(2) Ensure standardized management. Strengthen coordination relationships and improve comprehensive reception capabilities.

1. Improve the management structure. The quality management team composed of catering department leaders and sub-department managers has fully played its role throughout the year. The team divides labor and collaborates, and implements management from top to bottom. The system makes one level responsible for the other, implements rewards and penalties for management efficiency, improves the overall quality of leadership, and makes management work go smoothly.

2. Improve the meeting system of the catering department. Meetings include work summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before and after work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc. Due to the improvement of the system, the quality of meetings has improved Improved, superior instructions are implemented in a timely manner.

3. Establish a product evaluation and supply supervision system. In order to minimize the reduction of the estimated varieties, coordinate various sub-departments to do a good job in product supply, check the estimated product supply situation every morning, afternoon and evening, set up a special book record of the varieties that have been assessed in the market, and go to the relevant sub-departments for verification at the same time Verify and ask for managers' signatures to clarify responsibilities.

After the establishment of the system, the phenomenon of five or six dishes per city has become a thing of the past, and now the product supply situation has normalized.

4. Strengthen coordination relationships. The hotel has a detailed division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. It is repeatedly emphasized at the weekly meetings that when problems arise, departments must not blame each other or shirk each other, but must dare to admit mistakes and discover more. Taking advantage of each other's strengths and improving coordination, this year has greatly reduced some of the disjointed and uncoordinated phenomena that existed in the past.

5. Improve comprehensive reception capabilities. This year, we will comprehensively focus on service standards and product quality, so as to greatly improve our reception capacity. While doing a good job in hosting various club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job in hosting various types of banquets for senior leaders and major companies and hotels, such as receiving presidents, heads of state, and prime ministers of many foreign countries. and diplomatic missions, domestic central ministerial-level leaders, provincial governors, commanders, military commanders, mayors and other leaders; on March 18, the evening market received 165 banquets, wedding banquets and other dining banquets from units, creating a record of 165 seats since its opening. A record for the total number of seats ordered in Leiri; on the evening of September 29, a wedding banquet of 75 seats was held, setting a record for the total number of seats for a pure wedding banquet in history. Due to the beautiful environment, reasonable prices, delicious taste and first-class service, guests are happy and satisfied.

(3) Expand operations, develop income-increasing channels, and expand operating income.

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*, Thousand-year-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; if guests use their accommodation card to make purchases, they can enjoy a 15% discount, and the sauna center Food delivery business, providing fragrant tea and delicious snacks to tea houses.

Thirdly, promotions are carried out eight times throughout the year, offering California sea bass at one yuan each, no minimum consumption for VIP rooms, and special Yishijia dishes at 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. Throughout the year, more than 200 new dishes including thousand-year-old turtle soup were launched, 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.

(4) Public relations by all staff to win repeat customers.

(5) Enhance employees’ efficiency awareness, strengthen cost control, and save expenses.

The leaders of the catering department often emphasize the importance of cost control and cost saving, which enhances employees' awareness of efficiency and requires employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control in accordance with the system. Throughout the year, the "Expenses and Expenditure Regulations", "Raw Material Receipt, Payment and Deposit System", "Loophole Plugging System", "Rational Use System of Raw Materials", "Office Supplies Receipt System", "Item Subscription System", and "Financial Review Audit System", "Cashier Management System", etc. This year, all employees have developed good habits of saving, opening and closing water, oil, gas and electric switches in a reasonable manner, and stopping waste in a timely manner if waste is discovered. In addition, the leaders of the catering department and the manager of the supply department conduct regular market surveys to understand market price trends and adjust the purchase price of raw materials in a timely manner. The thousand-year-old turtle soup launched in October was originally purchased as a complete set of semi-finished products. In order to reduce costs, it was later purchased and cooked by ourselves. It lasted for nearly two months, saving more than 30,000 yuan in costs.

2023 Catering Work Summary Chapter 7

The New Year’s bell is about to ring, and the new year is coming. In the past year, all the staff of China Kitchen are working hard at the hotel With the correct leadership of the leader and the strong support and assistance of colleagues in various departments, under the unfavorable conditions of national policies for catering, and with the joint efforts of all kitchen staff, the hotel's various reception work indicators were successfully completed.

The new year has begun. We must review and summarize last year’s work, carry forward our advantages, identify gaps, and use strengths and avoid weaknesses. In the new year, we must innovate and enterprising, work hard, and create better results.

The eight-point discipline and six-point system issued by the central government have been in place for two years, strictly prohibiting eating and drinking with public funds, strictly prohibiting extravagant activities, and extravagance. This is severe for our catering business operators. Challenges and tests. As we all know, in China, the government drives consumption. Catering companies must survive and develop. If they want to gain a foothold in the market and make profits, this is an issue that our catering industry managers must think about and weigh. This is As a hotel chef, I have an important job in the new year. Based on the analysis of the reception situation of the hotel catering department last year, when there were few individual guests, few conference receptions, and low meal rates, the kitchen quickly adjusted its thinking and dishes, focusing on wedding banquets, housewarmings, and social group receptions. We have achieved certain results. In the new year, this time we will persevere, strive to do better, and achieve better results.

In the new year, the kitchen will focus on the procurement of raw materials, purchasing channels, reducing costs, and passing on the benefits to the guests, so that the guests come happy and leave satisfied, so as to achieve a good relationship between the guests and the hotel. Mutual benefit and establish a better reputation.

In the new year, the kitchen will strictly implement the "Food Safety Law" to ensure safe production in the kitchen, strictly regulate the operating procedures of the kitchen, and strengthen the training and assessment of kitchen skills, techniques, style and discipline , innovate technology, innovate dishes, and establish a kitchen team with excellent technology, excellent discipline, and excellent style to prevent all safety accidents from occurring.

The new year is coming. Our kitchen will unite, work hard, innovate, create profits, create better results in the severe market competition, and make a successful contribution to the hotel in the new year. Last round answer sheet, hereby, on behalf of all the staff of China Kitchen, I would like to extend New Year greetings to the hotel leaders, colleagues in various departments and their families.

I wish everyone good health, smooth work, happy family, and greater success in the New Year.