Sample of catering week work plan

Weekly planning is based on weeks as a unit, through advance planning and the use of certain skills, methods and tools to achieve flexible and effective use of time, so as to achieve the established goals of individuals or organizations. It falls under the category of time management. Chapter 1

1. Continue to further strengthen food safety and hygiene management, strengthen employee training and improve the overall business level and service quality of employees.

2. Further strengthen the political and ideological work of employees. Regularly organize political studies for employees, constantly improve the consciousness of serving teachers and students, and be polite, civilized, enthusiastic and proactive.

3. Strictly implement food safety laws, and staff must hold health certificates when working to strictly prevent food safety and hygiene accidents.

4. Do a good job in food procurement, transportation, storage and daily food hygiene management. Any food that has deteriorated or spoiled will not be pre-purchased to prevent food poisoning.

5. Do a good job in washing and disinfecting kitchen utensils and tableware. Tableware should be disinfected for each meal, and ensure that tableware and food are stored separately to prevent cross-infection.

6. It is necessary to ensure that the rough processing is carried out according to the operating procedures, wash first and then cut, and the food on the dining table should be beautiful and tidy. In summer, fly prevention measures should be increased, and in winter, insulation should be done well. Work.

Seventh, we must do a good job in purchasing grain, oil, vegetables and other food, and do a good job in various inventory counts and related matters at the end of the month.

8. The quality of the procurement of various materials, food, and vegetables must be guaranteed, and the supply must be timely. Purchase infrequently and purchase frequently, and pay attention to cost-effective prices.

9. Correctly handle the working relationship between restaurant staff at all levels, support each other, get along well, and work together.

10. The purchased items must be accepted by the canteen warehouse management center acceptance officer and the restaurant manager at the same time and signed on the invoice before they can be submitted to the accountant for reimbursement.

11. The purchase of materials (tableware, cooking utensils) and other materials needed for the kitchen must be reported to the management office for approval before purchase.

12. You must consciously do your job well, endure hardships and stand hard work at work, constantly improve the quality of food, and ensure that there are no mistakes, safety and accidents.

13. Wear work clothes during working hours. Smoking and other matters unrelated to work are strictly prohibited during working hours. Take regular baths. Get a haircut and don’t keep your nails too long. For the sanitary areas allocated to individuals, they must be cleaned up in time to ensure that drinking utensils, floors, and warehouses are clean and tidy. The restaurant manager will be responsible for comprehensive cleaning on Fridays to keep the restaurant clean, hygienic and orderly at all times.

Fourteenth, it is necessary to further improve the target management system and various system constructions, and further improve the assessment methods.

15. Take changing service methods and improving service awareness as the breakthrough point, focusing on improving the food in the canteen and strengthening the quality of the food, and work hard.

16. Give full play to the functions of the partnership management committee, hold regular meetings, and listen to and give feedback to teachers and students in a timely manner.

Seventeen. All employees must accept new challenges with a new attitude. In order to ensure the comprehensive development of catering work, we are confident that we will abide by the school's rules and regulations, pay attention to economy, and implement the work in a practical manner. Make due efforts to establish a good overall image.

Part 2

1. Regarding the hotel’s annual and monthly tasks and operation responsibility certificates, the guest room secondary consumer goods reward commission plan, the wine commission plan, and the meal and drink commission plans are in this document Report to all departments in the form of a meeting at the end of the month;

2. Regarding the restaurant’s preferential promotions on the New Year’s Day holiday, do a good job in service training and production plans, and follow up on matters such as extra meals for employees on the holiday;

3. Continue to host and organize the supervisor meeting on Monday and the department communication meeting on Wednesday, and solve the problems that departments need to coordinate and communicate at the meeting;

4. Make a room bundling sales plan and follow up The advertising company produced 20-yuan cash dining coupons for restaurants and 100-yuan and 500-yuan cash vouchers for hotels, and followed up on the return of Western restaurant VIP cards.

5. Continue to follow up on the recruitment of personnel in various hotel departments Work, timely replenishment can maintain the normal operation of the hotel;

7. Ensure the normal operation of the hotel's working capital and make reasonable repayments. This week, Mr. Chen’s salary loan of 20,000 yuan will be repaid, as well as part of the work clothes payment;

8. Continue to follow up on the maintenance of the front desk system, follow up on the work processes of each department and Service skills training to improve the overall service level of the hotel;

9. Regarding market vegetable prices, this week we will bring accountants and statistics to conduct market research on various markets in Zhuhai, and try our best to find cheaper prices in the future. Purchase goods in the market;

10. As the end of the year approaches, do a good job in the fire safety of each department and the personal safety of employees, and arrange for the security department to conduct more inspections and investigations;

Chapter 3

1. Plan formulation

(1) According to the actual situation of the store and the turnover combined with the company’s policies, rationally allocate front office and kitchen personnel to save personnel costs and achieve multiple posts for one person; multiple posts for one person responsibility.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, purchase vegetables, soy products, meat, and seafood on the same day, and strive to achieve zero inventory and save costs. .

(3) Strengthen and cultivate the safety awareness of all employees on saving water, electricity, coal, etc.;

2. Dishes management

(1) Every night Keep records of recycled dishes and make reasonable and full use of them.

(2) The acceptance of dishes, the processing, production, semi-finished products, finished products, and promotion of dishes become a connecting line and every link is strictly controlled and implemented.

(3) Strengthen the training of dishes, innovation of dishes, promotion of dishes, taste of dishes, and use the same raw materials to make a variety of cooking methods.

(4) The amount of food served should be moderate to ensure that the dishes are full of color, flavor and flavor; according to the actual customer flow in the store, timely tracking is made and corresponding dishes are served at different time periods, so that customers can have a variety of dishes. Choose opportunities to facilitate increased turnover.

3. Training plan

(1) Conduct a morning meeting every morning; train polite language and promotional skills during the morning meeting.

(2) Hold management team meetings every week; summarize the store operation situation, training results and training progress, and adjust the training plan in a timely manner; to facilitate better store operation and management.

(3) Training on the standards of serving dishes twice a week, the speed of serving dishes, and the combination of dishes, promoting different dishes for different guests, and reasonably and easily coping with the flow of people during peak periods.