Year-end summary of catering work

Summary is a written material that reviews and analyzes a certain stage of study, work or its completion afterwards. It can elevate sporadic, superficial, and superficial perceptual cognition to a comprehensive , systematic and essential rational understanding, let us seriously write a summary together. Have you decided how to write the summary? The following is the year-end summary of catering work that I have compiled for you. Welcome to read and collect it. Year-end summary of catering work 1

Looking back on xxx, the catering department, under the correct guidance of the hotel leaders, with the close cooperation and strong support of other departments, and through the joint efforts of all employees in the department, around the hotel The business objectives and tasks assigned, as well as the requirements of relevant assessment standards. At the same time, the department took the hotel's "mass entrepreneurship and innovation" activities as an opportunity to start from promoting standards, stressing quality, comparing quality, and building image, especially on September 18, The hotel successfully passed the acceptance by the Star Rating Committee and was awarded "Four Stars". Since the successful listing, the department's management and operating income have been greatly improved. In order to achieve standardized management, further consolidate the results of "mass entrepreneurship and innovation", to further summarize work experience, improve work measures, and promote the improvement of department work, the work done by the department throughout the year is summarized as follows:

1. Successfully completed the annual operating target

According to the annual operating income target of the hotel and catering department, it is 10 million yuan. The actual operating income for the year was 12,845,854 yuan, of which the staff restaurant income was 201,351 yuan, the guest restaurant income was 9,102,836 yuan, the alcoholic beverage income was 3,181,185 yuan, the cigarette income was 251,288 yuan, and the other income was 109,194 yuan, completing the annual plan of 10 million yuan 129%.

Judging from this year’s operating conditions, this year has increased by 6,882,041 yuan compared with the previous year. The growth rate was 53%. Among them, the guest restaurant increased by 3,322,006 yuan, an increase of 36%. The staff restaurant increased by 18,369 yuan, an increase of 9%.

2. Smoothly handle daily receptions

We received 14,786 tables of guests (134,577 people) throughout the year, including 2,789 high-end banquet tables (26,884 people) and 3,573 conference tables (34,532 people), 14,506 banquet tables (146,573 people), and 7,610 zero-customer tables (76,001 people). The comprehensive table utilization rate is 31%. Compared with the previous year, the number of meals consumed throughout the year increased by 18,741 tables (192,742 people).

3. Strictly implement various management systems

1. The department has established a complete management system. A quality inspection team composed of department managers, department supervisors and team leaders will conduct Supervisors carry out a clear division of labor, and each is responsible for the management of several small teams. The teams divide labor and collaborate, and implement the management system from top to bottom, requiring one level to be responsible for the other, implementing rewards and punishments, and improving management. The sense of responsibility of the personnel ensures that all the work of the department is grasped, managed and held accountable, thereby promoting the coordination and development of the overall work of the department;

2. Improve the department meeting system. In accordance with the hotel's requirements, the department insists on holding daily before-and-after-shift meetings, weekly management staff meetings, monthly business analysis and menu seminars, etc. to communicate department work in a timely manner, analyze problems in a timely manner, and handle them reasonably. Summarize experience.

3. Adhere to the departmental training system. In order to achieve the expected results of training, we first clarify the guiding ideology that training must be "purposeful", "practical" and "timely". Secondly, a dedicated person was designated to take charge, and a training plan was formulated. It combined theory with practice, and used the old-to-new method to provide "one-on-one" training during the service, and timely introduction of new dishes and drinks at the pre-class meeting. Study and training; after-class meeting

Analyze and comment on the cases discovered during the day's service. The service skills of some employees in the department have been greatly improved through training.

4. Strengthen the awareness of star-rated hotels. Since the hotel started to create "four stars", the department has required all employees to raise their awareness and be proud of being a member of a high-star hotel. At work, we strive to work hard on customer service skills and awareness, provide customers with quality services, and realize self-worth as our service purpose.

4. Mobilize the public to achieve all-employee marketing

Within the department, encourage all employees to do marketing, and all of them become marketers. Through accounts collection, meeting reception and other opportunities, Keep in touch with guests at any time, strengthen contact, and increase customer sources. Some employees in the department have their own regular customers and can directly book rooms for guests. Make old customers feel at home and provide them with more personalized services. The department promptly presents flowers or cakes to guests who come to the store to celebrate their birthdays, and reasonably promotes hotel projects other than catering. For example, after the guests have finished their meal, introduce the guests to spend money in recreational facilities, help the guests book a room, etc. Expand the hotel's revenue channels. Give full play to the department's window role and take advantage of the large number of banquet receptions to promote the department's private room reception, guest rooms, and conference room services by issuing contact cards, proactive introductions, and friend recommendations. Many employees already have the skills to promote the hotel.

The department also did a lot of work throughout the year, such as organizing regular employee activities to activate employees’ spare time; caring for employees in need in the department, and making collective donations to colleagues in need; employees returning money without knowing it, etc., but there are still problems in many aspects Inadequate, more summary and analysis are needed to promote next steps.

1. Internal management needs to be strengthened

1. There were many employee disputes in the department this year. In the first half of the year, there were fights between chefs in the staff restaurant and front office employees. In the second half of the year, there were fights between managers and employees. Fights occurred, conflicts between employees and chefs, etc., which had a great negative impact on the department and the hotel, seriously affecting the orderly management of the department. After the incident, the hotel and the department have dealt with it accordingly, and The above incidents were discussed and analyzed in the department, and employees were required to respect and tolerate each other, avoid similar problems from happening, and learn from past mistakes and provide guidance for future events.

2. The department’s material management needs to be optimized. For example, the tableware, cups and utensils in the restaurant are damaged and are still used; some facilities and equipment are damaged due to improper use and timely maintenance; some supplies are not fully equipped and are used. ; Problems such as the use of different specifications and models; the mixed use of new and old materials have caused many quality problems in the department's service reception. In response to this problem, the department will conduct a comprehensive inventory in the near future and make timely additions, repairs, and improvements.

3. The internal connection within the department is not clear. During the reception, work errors often occur, especially the waiters at the bar. There are errors in contacting customers, cashier reception, and uploading and issuing, which affects the overall catering reception. In response to this, the department has strict requirements and plans to eliminate employees at the end and use the right people to do the right things.

4. The execution ability needs to be strengthened, some managers are not efficient in their work, their work requests and reports are not timely, and their work coordination is unreasonable, resulting in a lot of work in the department being in a

passive situation. This issue should start with small things, strict requirements, step by step, and gradually improve.

2. The development of dishes is not timely

The hotel kitchen does not have its own special dishes, or it is specialty dishes or "house dishes". The dishes are updated in a timely manner and cannot adapt to the needs of outside guests. Demand, chef skills are not comprehensive, coordination and cooperation are not tacit. As a result, some guests were dissatisfied with the hotel's food. For this item, chefs are required to brainstorm, study carefully, and introduce new dishes, special dishes, and famous dishes through tasting, inspection, and excavation. And update it in a timely manner. Attract more guests with quality service and delicious food.

3. The quality of employees is uneven

Some employees are not professional, have unfamiliar service skills, and are not flexible, which directly affects the hotel's service quality, especially when there are many guests. , the high standard of reception further shows the weakness of the department staff's capabilities. This is a bottleneck that restricts us from providing quality services. "It is not our responsibility that the quality of our employees is not high, but it is our responsibility to improve the quality of our employees." In our work, we can only gradually improve the overall quality of our employees through training.

4. Hotel awareness should be strengthened

Although the hotel is now a high-star hotel with a "four-star" rating, the employees have not reached the "four-star" level. Overall awareness, service awareness, quality awareness, team awareness, ownership awareness, etc. have not been reflected and exerted.

As some guests commented, the hotel's hardware is first-rate, but the service is more important. Year-end summary of catering work 2

Soon it will be the end of the year. For major catering companies, in addition to vigorously doing In addition to the relevant annual marketing plan, it is also necessary to make a summary of the year's work before the arrival of the new year. However, many catering managers do not know how to start writing an annual work summary or from what aspects. Start with it, knowing it well but it is difficult to formulate a written and general summary so that you can take corresponding countermeasures in the new year. Here we have specially prepared a relevant sample article on the annual work summary of the catering department *** Reference: (How to design an annual training plan and budget plan)

The catering department has formulated various management systems that suit itself and has < /p>

Pay close attention to 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:

< p> 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 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. Actively carry out training on various rules and regulations, service skills, hygiene knowledge and fire protection knowledge, standardize weekly meetings, conduct monthly employee life meetings, formulate key weekly cleaning tasks, and strengthen management work, improved the quality of employees, changed the lazy working habits that had been developed due to long-term semi-employment, and changed the mental outlook. Instead of having to borrow people from the hotel management company to help with meetings for more than 70 people, the normal reception of 130 people can be easily handled including meals, meetings, and entertainment by relying solely on the unity and cooperation of existing employees. At the same time, the good spirit continues to be reflected, such as: Huang Huarong picked up a bag containing 20,000 yuan in cash, a blank check, a large number of bank cards and documents left by a guest at the Chengtou Real Estate Group meeting and immediately handed it over to the front desk; Hong'an Zhan Store Finance After the reception by the Provincial Department of Finance, Xie Yuling picked up the envelope containing 100 yuan discarded by the guest and immediately handed it over to the catering department; the head chef and waiters all had to act as hostesses at the Disabled Persons' Federation meeting in December, and as soon as the meeting ended During the meal, the breakfast buffet was not collected, and when the table was not cleared, he took the initiative to collect the food alone and also attended to the front desk.

3. Formulated the a la carte menu, banquet menu, buffet menu and wine list, and made timely adjustments and orders based on the response of guests at several large meetings.

4. Formulated a business policy that focuses on farm food and game for catering, and accordingly replaced the chef team to meet the current work requirements and development needs.

5. 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.

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

7. 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. Reasonably transform 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. On the premise of ensuring the normal operation of the catering department, actively assist the marketing department in carrying out its work and arrange managers to assist in developing the marketing market.

5. Closely cooperate with relevant departments to complete various reception and daily work. 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, who play the role of the nerve center of the hotel, cooperate and assist the housekeeping department and the office in moving furniture and cleaning the main building area garbage and other activities, with the service belief that everyone is for me and I am for everyone, serve the villa and serve 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.

Although this year’s work has achieved some results, there are also many difficulties and problems:

1. The catering department has relatively few staff, a wide management scope, and a relatively short staff, although it can be relatively satisfactory. The reception task was completed, but the quality was very poor and did not 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. The entertainment department facilities within the catering department are incomplete, and many guests cannot meet their needs.

7. The lack of attractive projects in the villa has affected the operating conditions of the catering department, which is relatively sluggish. Add entertainment facilities, sauna, etc.

In next year’s work, we will do the following:

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

2. Add earth stoves to create a real farmhouse flavor, and use the abundant wood on the mountain to save fuel and reduce costs.

3. Increase the variety of drinks and truly realize the essence of catering. Food smoked with pine needles is added to the dishes, and medicinal wine brewed by the pharmacy is added to the drinks.

4. Continue to care about the lives of employees, and organize entertainment activities such as movies and singing from irregular intervals to once a week. At the same time, we will focus on watching the two TV series "Love Hotel" and "Five-Star Hotel". Let employees feel what a hotel is and what service awareness is at the same time while watching the plot. At the same time, videos or lectures on popular science knowledge are carried out to improve employees’ breeding knowledge and legal awareness, thereby improving their personal qualities. Practice campfire and barbecue frequently to prepare for guest needs.

5. Continue to carry out training and complete specific training on service specifications in accordance with the operating procedures and standards of the catering department. Annual training plan template for a catering company (full set)

6. Adhere to safety production management to ensure the safety of personnel and property.

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

8. 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.

9. Reasonably renovate and add facilities and private rooms. The original plan was to add several KTV private rooms, but in fact it is possible to add tables at the same time, so that you can sing and relax after the meal. At the same time, the middle hall was slightly modified and added into a square table for four to six people. It can be used as a restaurant when guests are dining, and it can be used as a singing room when guests are singing. At the same time, we made good use of the bird forest and slightly modified the bamboo building to have the functions of dining and drinking tea. The meal is farm food and the tea is Chinese tea (or other beverages). Year-end summary of catering work 3

The tense and busy 20xx year is about to pass. In the various business operations in 20xx, facing the influence of the economic environment that emerged after the financial crisis, we are carefully summarizing the catering work While analyzing the department's own operating conditions, combined with the characteristics and pressures of the current hotel industry and catering market environment, we promptly adjust our business ideas and actively carry out various operations and management work from the aspects of management methods, market development, marketing strategies and employee training to ensure that catering While maintaining overall revenue, we strive to control various costs and expenses.

In 20xx, the catering department focused on adjusting the business management methods and strategies of each region, broadening the business ideas of each region, and worked hard to carry out and strengthen employee training, while ensuring the overall quality of employee service to customers. , actively carry out various publicity and promotion activities (launched by staple food kitchen) to ensure catering business income. In 20xx, the catering department has made greater progress than in 20xx in terms of operating income or customer service quality. Although we have made progress in our work in 20xx, we should push ourselves even more in the future work, summarize the shortcomings in our work, and start from the bits and pieces of daily operations to gain greater success in future work. Development and progress of space.

The main work content and business focus of the catering department in 20xx are summarized and analyzed as follows, so that we can strive to improve our overall business level in future work, better carry out customer service, and ensure that all aspects of catering Regional operating income.

1) Summary analysis of operating income data of each catering sector in 20xx;

2) Analysis of the catering department’s operating conditions in 20xx;

3) Develop customer source markets , increase the catering market share and expand revenue;

4) Actively respond to the hotel’s important instructions on “energy saving and consumption reduction” and fully implement it into every detail of daily work;

5) Strengthen the customer service efforts of each team and formulate effective training plans and training programs;

6) Review the work results of the past year and adjust work ideas according to the characteristics of its own operations.

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Forecast and respond to changes in the catering market in 20xx, and formulate major work and business plans for 20xx.

1. Summary analysis of the operating income of each catering sector in 20xx;

Summary table of performance of each revenue region of the catering department in 20xx

Ten thousand yuan. The total pre-adjusted budget issued by the hotel is RMB 5.1 million, and the overall budget for the total operating income of the catering department is RMB 1.1356 million. The pre-adjusted budget task for the department's operating income in 20xx assigned by the hotel has not been completed.

2. Analysis report on the operation of the catering department in 20xx;

1) Analysis of the advantages of the daily operations of the catering department in 20xx;

From passive to proactive Marketing method

From the past, we used to wait for customers to call and make reservations. Later, the fixed bar staff took the initiative to contact the guests in a timely manner every day based on customer information and customer consumption information, so as to facilitate timely feedback to the kitchen team, making all aspects of catering The region realizes maximum sharing of resources and ensures smooth feedback of guests' dining information, which effectively enhances the quality of customer service and dish quality to a certain extent.

In 20xx, the independent marketing awareness of each team in the catering department has been greatly improved. Individual guest reception no longer relies solely on room occupancy rates to wait for business, but proactively promotes to guests outside the store.

Implementing a new management model of "sales + dishes + services"

The success or failure of catering operations cannot escape the three basic principles of "sales + dishes + services". If one of them cannot be If closed, it will affect the overall catering business income and service effects. Therefore, while strengthening the team's business level and publicity efforts, improving the overall service level and service quality of restaurant service personnel and ensuring the quality of customer service are also the focus and difficulties in the daily operation of catering. In addition, the update speed of restaurant dishes and the improvement of product quality are also the most important issues in daily operations. After all, the basis of catering operations is still based on "meals and drinks". On a daily basis, we will adjust the types of dishes in a timely manner and update the dishes regularly based on the guests' dining taste characteristics and the results of the guests' daily information feedback. At the same time, we will also launch nourishing dishes adapted to the seasonal climate according to seasonal characteristics to ensure that we bring fresh meals to our guests. This experience has increased the overall operating income of catering this year to a certain extent.

Pay attention to the daily training of employees

For our hotel, which has been open for nearly three years, the hardware facilities alone can no longer distinguish us from newly opened hotels of the same level. competitive weapons. Therefore, the combination of software is also the combination of service. The staffing of a good hotel and the overall quality level of service personnel are the root causes that determine the success of a hotel operation. Therefore, in 20xx, the catering department attaches great importance to the training of customer service quality and service awareness for employees in each team, and regularly conducts cross-training between positions. It requires team leaders to conduct regular training assessments to ensure that each employee can pass training and perform daily tasks. Get improved and exercised at work.

Based on the monthly feedback of training information from each team and the next stage of training plan, fully understand the training needs and status of employees in each team, so as to adopt a special training method of manager-level lectures and sharing of experience by outstanding employees, which is effective Carry out various training courses so that the training work can truly be integrated into daily work, ensuring the formalization of service procedures and standards. At the same time, it also improves the service level and overall service quality of waiters, achieving the expected training purposes and effects. .

Actively carry out energy-saving and consumption-reducing measures to reduce hotel operating costs

In response to the "energy-saving and consumption-reducing" policy requirements formulated by the hotel, it is easier to better save the costs of various operating projects and more To effectively reduce the hotel operating cost rate, the catering department actively carried out energy-saving and consumption-reducing measures through 20xx, collecting energy-saving and consumption-reducing plans from each team, starting from small things in daily work, and ultimately reducing hotel operating costs. At the same time, various expenses and labor costs are reduced.

For example: the kitchen is required to establish an energy-saving system and strictly implement it, starting with the rational use of daily "water, electricity, and gas". Employees are required to cherish every resource of the hotel, protect every piece of equipment and facilities, and reduce unnecessary waste (to eliminate the waste of employee meals). Improve the rate of refined food processing, use as much food raw materials as possible for recycling, improve the utilization rate of dishes and reduce waste, thereby effectively controlling food cost rates, ensuring food cost rate control, and better saving operating costs for hotels.

The shortcomings in the daily work of the catering department and how to improve it;

Overall, 20xx was a year in which the catering department worked hard to generate income. While the economic environment is still sluggish, we focus all our energy on how to generate revenue and increase operating income. It is inevitable that there will be some service flaws in our daily work, such as: the service work is not detailed enough, and the overall service level is not good enough. Phenomenon that needs to be improved. At the same time, it also reflects that our grasp of the market is not enough, and the reform of business policies in response to the post-financial crisis is not enough, which leads to the failure to complete the pre-adjustment revenue budget task throughout the year. The problems and deficiencies existing in the daily work of the catering department in 20xx are summarized and analyzed as follows. In the future work, we will strictly control the business and management ideas, expand market share, and ensure the smooth progress of daily operations.

1) Banquet sales still have insufficient grasp of the market. They are unable to adjust sales work ideas in a timely manner and make corresponding sales direction adjustments in response to the post-financial crisis. This affects the catering market share to a certain extent. Ultimately, As a result, the revenue task cannot be completed;

2) The overall customer source structure of banquet sales is also relatively single. Customers from surrounding enterprises and institutions need to be further developed, and the sales work for distant areas is not enough. We must work hard to adjust our sales thinking in next year's work;

3) The overall service awareness and service level of the front office waiters in the catering department need to be improved. The training of service awareness and service skills for employees in each team is also the focus of the work of each team in the catering department in 20xx. In order to ensure the quality of daily customer service and improve the overall service skills and customer sales promotion skills of restaurant waiters, we will arrange more training courses next year to adjust everyone's service ideas and inherent service skills to improve the overall service level;

On the basis of a detailed analysis of our own shortcomings, we promptly adjusted our business and management ideas and accumulated 4 year-end summary of catering work

The busy and fulfilling xxxx year is about to pass, and the hopeful xxxx has arrived. This year During the year, our catering department has achieved good results under the correct leadership of the hotel leaders. The work of this year is now summarized as follows:

One: Establish daily management plans and management policies

Assist the department manager to complete the overall management and supervision of the catering department. Under the authorization of the manager, be responsible for the daily work of the inspection area: organize and arrange the reception of VIP guests, handle relevant complaints from guests, and report major problems to the manager in a timely manner ; Communicate and coordinate with relevant departments of the hotel to ensure the smooth progress of the catering department, host pre- and post-shift meetings, arrange relevant work arrangements, and summarize existing problems; under the direct leadership of the catering department manager, collaborate with the foreman, Recognize and praise the work of outstanding employees; provide patient guidance and guidance to underachieving employees, supervise employees' work quality and service quality, pay attention to employees' work performance and work attitude, mobilize employees' enthusiasm, reduce employee turnover, and establish team awareness , increase cohesion and go all out to do better.

In terms of employee management:

1. Check the appearance before work, and sort out unqualified requirements before taking up the job. Supervise the use of etiquette by employees so that employees can develop good habits. habits.

2. Strengthen employees’ service awareness, improve service quality, make reasonable personnel deployment during the peak dining period, clarify their respective work contents, divide labor and cooperate, and carry out work with guaranteed quality and quantity.

3. Conduct regular staff training to improve service efficiency and awareness, and learn to observe words and emotions to discover what the guests really need from the details, and what we need to do is to do everything before the guests speak. Service is no small matter and fundamentally changes the service attitude of employees. Service is not inferior to others. We are gentlemen and ladies serving gentlemen and ladies. Combined with the kitchen's training of dishes for employees and daily urgently recommended dishes, the purpose is to enable employees to understand the characteristics and taste of each dish, so that they can not only give guests the most correct suggestions when ordering, but also save the hotel's menu costs. waste.

The hotel is an industry that updates rapidly. New employees are always an important part of the hotel. We must conduct special training based on the new employees’ entry status and characteristics so that they can change their perspective and quickly integrate into our big team. in the family. In life, pay attention to the mentality of employees and maintain good working conditions. Talk to employees regularly to understand whether they have any problems in their lives and find and solve them promptly.

4. Improve the hygienic quality of catering; strengthen the supervision of catering hygienic quality, ensure that each private room is maintained in the best condition, and implement level-by-level responsibility; employees are responsible for the private rooms they are responsible for; the floor foreman is responsible for the areas under their jurisdiction Strictly inspect the hygiene and equipment of the rooms one by one. At the same time, it is emphasized that the cleaning work at the end of the day's meal collection is completed, and a weekly hygiene schedule is formulated to carry out targeted cleaning, maintenance and repair of the restaurant to improve the hygiene quality of the I restaurant and the restaurant. The service life of equipment and facilities.

5. Control material consumption, increase revenue and reduce expenditure; strengthen employees’ awareness of conservation, advocate controlling the waste of water and electricity, and implement a material consumption management responsibility system.

A unified and comprehensive inventory will be carried out. Once the person responsible for the loss is identified, while the employees on duty will be held accountable for a large amount of losses, the foreman of the floor under the jurisdiction of the futures office will be held jointly and severally liable.

The year of xxxx is an extraordinary year. Since the 18th National Congress, the phenomenon of eating and drinking with public funds has been strictly investigated and punished. Under this situation, the catering industry, which is a leading enterprise in the service industry, has fallen into an pessimistic situation. Under such circumstances, we must believe that crises are always accompanied by opportunities. We should find a breakthrough from difficulties, strive for stability, overcome difficulties, and achieve greater success under the correct leadership of hotel leaders!

Specific suggestions are as follows:

1. Since the start of the buffet on the first floor, the response has been very good. In the future, we will continue to introduce new products, introduce new products, and increase The variety of dishes and drinks attracts more young customers. Use network resources to conduct online sales.

2. Reduce the cost of dishes and lead mass consumption: convert customers from public funds to independent consumption.

3. Create unique theme banquets and make full use of holidays to make birthday banquets, wedding banquets, family banquets, and business banquets an important part of increasing turnover.

4. Cooperate with travel agencies to receive travel groups and provide team meals of different grades. We also have sufficient guest room resources. In this way, we not only increase the occupancy rate of the catering department but also increase the occupancy of the guest room department. Rate.

As the saying goes: Every little bit makes a difference. In my future work, whether the work in the catering department is boring or colorful, I must continue to accumulate experience and work together with all leaders and colleagues. ***Work together, work diligently, study hard, strive to improve cultural quality and various work skills, and make the greatest contribution to the development of ***!