Work plan of catering department in the second half of the year

Food and Beverage Department's Work Plan for the Second Half of the Year (7 selected articles)

How time flies! I never wait for people. I will face new jobs and challenges. It's time to make a work plan for the next stage. What should I write at the beginning of the work plan? Presumably this makes everyone very upset. The following is the work plan of the catering department for the second half of the year (7 selected articles). Welcome to share.

The work plan of the catering department in the second half of the year 1 With the implementation of the new standards for star hotels, the future of our hotel will have a long way to go. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head, realize the limitations of Yuncheng market, further divide consumer groups, the internal factors that affect some consumer groups to become repeat customers in Sheng Da, and the influence brought by the constant emergence and fierce competition in the same industry. Therefore, in view of the problems existing in the first half of the year, we should constantly improve the management level, service level and personnel quality. For the second half of the year, the following plans are made:

First, continue to strengthen the training of employees' business skills and improve their comprehensive quality.

Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep your business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees. The training method is still biased. At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

Second, further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, improve the level of wine sales, and thus enhance the economic benefits of the hotel in many ways.

Third, strengthen the ideological education of employees.

Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

Fourth, continue to do a good job of "saving energy and reducing consumption"

1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc.

3. Put an end to running water and ever-burning lamps in toilets.

Five, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees. If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.

Six, continue to do a good job of internal quality inspection.

Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.

Seven, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

The second half of 20xx is a new journey and a new starting point. I am determined, as always, to take the development of the hotel as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility. I firmly believe that under the leadership of the hotel leaders, all the staff will unite as one and work hard, and the business of our Sheng Da hotel will be more and more prosperous, and the future of Sheng Da will be even better!

The work plan of the catering department in the second half of the year is 20xx, which is the first year after the membership change. It is necessary to stimulate new enthusiasm, explore new ways, enhance the cohesion of the chamber of commerce and expand its influence; Assist the government to do a good job in industry management, help enterprises to do a good job in business management, and let the work of the Chamber of Commerce reach a new level. Formulate the work plan of the Chamber of Commerce.

First, hold different types of meetings on a regular basis.

1. Hold a meeting of the president once a month (attended by the president, executive vice president and secretary general);

2. Hold an enlarged meeting of the president every quarter (attended by the president, executive vice president, vice president and secretary general);

3. Convene the Standing Council once every six months (June, 1 1);

4, half a year (February, August) held an honorary president, consultant meeting;

5. Hold a general meeting (annual meeting) every year (65438+February).

Second, do a good job in office relocation.

Due to the demolition of the existing office, the relocation of the office will be completed in February-March. According to actual needs, add necessary office facilities (air conditioning, desks, billboards, etc.). ) just right.

Third, improve the organization and continue to develop members.

At present, no county or city has established a catering association, and it should be established in the first half of the year.

This year, with the help of the Municipal Bureau of Commerce, 20 powerful and influential catering enterprises and 30 catering individuals will be recruited to join the Chamber of Commerce.

Fourth, cooperate with relevant departments to do a good job.

1. Cooperate with the Municipal Bureau of Commerce to select "Top Ten Catering Enterprises". According to the requirements of the Municipal Bureau of Commerce on the selection of "Top Ten" commercial enterprises in five industries, all eligible catering enterprises should actively participate in the selection activities, and make every effort to promote the work of catering enterprises in our city by taking advantage of the east wind of the selection of "Top Ten" commercial enterprises.

2. Cooperate with the US Food and Drug Administration and the Municipal Bureau of Commerce to do a good job in the demonstration shop of assured oil (Huading Grain and Oil Company is recommended).

3. Cooperate with the Municipal Bureau of Statistics and the Municipal Bureau of Commerce to do a good job in the general survey of the catering industry.

Fifth, serve members sincerely.

The president and executive vice president of the Chamber of Commerce should contact an enterprise that needs help, and often go to catering enterprises to investigate and study, understand the needs of member units, reflect the requirements of member units and solve the difficulties of member units.

The Office of the Chamber of Commerce will regularly collect and sort out the opinions and suggestions of member units, timely reflect the enterprise status, opinions and requirements to relevant government departments, safeguard the legitimate rights and interests of member units, and timely convey and feedback relevant policies and information to members.

Sixth, carry out "group buying" work.

The Chamber of Commerce should change the situation of catering enterprises "going it alone", closely "hold a group" and implement "group buying" to reduce costs. This year, 50% member companies will implement "group buying". Cooperate with Hengyang Catering Association to do a good job in the identification of beautiful dishes.

Seven, organize training exchanges.

In the first half of the year and the second half of the year, managers and professional and technical personnel of catering enterprises will be trained in two phases. Hire professional teachers and experts inside and outside the province to carry out all kinds of catering service skills training. Make use of the platform of the professional committee of famous chefs of our association to organize cooking competitions and carry out the exchange activities of chefs' cooking techniques. At the same time, do a good job in the training, selection and recommendation of famous Hunan cuisine teachers.

Eight, to carry out folk food competitions.

In order to innovate and improve the quality of local dishes in Chenzhou, this year, a cooking competition will be held with local famous dishes as the main materials, starting from the preliminary contest in counties and cities to the final in the city during the tourism festival. On the basis of in-depth excavation of local superior resources, the Complete Works of Chenzhou Local Cuisine will be compiled and published in XX.

Nine, organize visits to learn foreign experience.

Actively organize member units to participate in relevant national and provincial conferences and competitions. Organize member units to visit and exchange in or outside the province every quarter, make a good inspection plan and define the inspection objectives before going out. In addition to learning, we should also take various activities held in our city as an opportunity to invite foreign associations (business associations) to send delegations to our city in the name of the Chamber of Commerce for exchange and guidance.

Ten, increase publicity.

Relying on the newspaper Chenzhou Catering and Chenzhou Catering Network, and with the help of mainstream media in Chenzhou and Shangchen, we will vigorously promote the image of the catering industry in our city, disseminate work information, publicize advanced models and exchange management experience. It is planned to set up "Hometown of Ecological Cuisine" and "Eat in Chenzhou" columns in Chenzhou Daily and Chenzhou TV Station respectively.

XI。 Further improve the internal division of labor of the Chamber of Commerce.

After the re-election, the Chamber of Commerce will adopt a rotating president system, with an executive vice president as the rotating president every year, which is conducive to giving full play to everyone's talents and enhancing the leadership of the Chamber of Commerce. At the same time, give play to the leading role of "four departments and one room" (office, member service department, learning and training department, external liaison department and business development department) and do a good job in the work of the chamber of commerce in an all-round way.

3 Chinese restaurant catering department work plan for the second half of the year

1. Cooperate with the kitchen to promote the food festival and Dragon Palace style restaurant, and maintain old customers and develop new customers through the food festival. Establish a good reputation (Chinese restaurant plans to launch four-season health dishes).

2. Use skill competition to train ordering staff, develop and tap the sales ability of staff, increase the income of restaurants, and focus on cultivating staff with working ability.

3. Make a guest reward plan to reward the consumption of old customers. Encourage old customers to spend back and add more effective customers.

4. Encourage all employees to sell, and reward employees who bring business to the hotel according to the proportion of consumption.

5. Increase government activities or influential activities, publicize the hotel, and raise awareness.

6. The control of the cost rate of dishes is formulated by the chef, which classifies high-profit and low-cost dishes and trains all the staff in order to maximize the income and benefit of the restaurant.

7. Strictly control your own drinks and dishes. If guests bring their own drinks and dishes, they must go through the director of catering and the executive chef, and the restaurant can bring their own drinks and dishes only after receiving the notice from the director and chef.

banquet hall

1. Strengthen the service and management of banquet assistants and improve the quality of banquet service.

2. Stabilize existing personnel, recruit new people, strengthen training, inspection and supervision, so as to meet the requirements of hotels and departments as soon as possible.

3. Actively cooperate with sales staff.

western restaurant

1. In the second half of the year, the western restaurant mainly provides all kinds of cold meals, buffets and tea breaks. Increase operating income. In July, August and September, western-style buffets for beach weddings and company parties can be launched. /kloc-after the beach restaurant closed in October, the western restaurant launched seafood hot pot. In service marketing, the layout of holiday restaurants can set off the atmosphere, improve the taste and make the guests feel happy. Collect customers' feedback, adjust our products in time, make plans and make a summary one month in advance according to the promotion plan.

2. In order to better complete homework, strengthen staff training, integrate theory with practice, increase the number of training, improve the quality of training, and ensure the steady improvement of service quality. The executive power of management personnel should be arranged, checked and fed back!

Japan and Korea restaurant

(1) operation

In the first half of this year, due to the influence of national policies and other factors, government meals decreased by 90%, which requires us to transform with the changes of the market in the second half of this year, carry out low-end promotion, focus on the local market, attract more local customers at low prices first, and combine the characteristics of Japanese iron plate and cuisine to make the restaurant more famous, more refined and stronger, master the essence and make quality, so as to build the catering brand of Jintai Seaview Hotel in the increasingly fierce competition.

(2) Management

Focusing on the spirit of this year's work theme of "strengthening management, providing quality services, saving energy and reducing consumption, and generating diversified income", we will carry out management work and implement measures such as clear rewards and punishments, responsibility to people, and self-inspection and self-discipline by department heads;

(3) personnel

Replenish personnel through various channels, and combine the departmental culture to stabilize team members, do a good job of ideological guidance, and establish a cohesive team;

(4) Training

Combined with the characteristics of the department, the interactive training between the hall surface and the kitchen was carried out, and the comprehensive practical training from the whole process of dish making to service was achieved.

Beverage department

1. According to the analysis of the business situation, the main consumers of the bar are the first-line and second-line guests staying in the hotel, and their awareness of brand products is relatively high. In the second half of the year, the department will make appropriate adjustments to the products and conduct product research and development in combination with the hot-selling Hagendas ice cream.

2. For the hot-selling Haagen-Dazs, continue to strengthen in-store publicity and product standards, and try to launch a small packaging plan with more attractive prices around Haagen-Dazs in due course; In autumn and winter, China tea and coffee are the only hot drinks in Seaview Bar. This winter, the bar plans to increase the healthy five-grain special hot drink;

4. The sales volume of alcoholic drinks in bars is low, and the promotion plan in the second half of the year is more flexible and attractive, which can also better solve the problem of unsalable drinks and reduce the problem of top-time drinks;

5. Launch several special festivals in due course. 6. Continue to strengthen the awareness of energy conservation and consumption reduction of all departments.

Flight attendant

1, strengthen the management of this department, and earnestly complete the work arrangement of the director and manager.

2. Pay more attention to the words and deeds of the staff at work, communicate and solve problems in time when found, and avoid unnecessary mistakes.

3. Recruit and select employees.

4. Make an effective training plan, implement it carefully and evaluate it.

The catering department will strengthen its confidence, constantly pursue innovation and Excellence, truly make tacit cooperation become the cohesion of the catering department, make innovation win our vitality, make the unique brand culture of the hotel become our core competitiveness, and create our 20 15 glory.

Thanks to the support of various departments, the Food and Beverage Department will continue to strive to build a quality service team, create a harmonious team, create a team-helping atmosphere, improve service quality, and complete various management indicators.

The work plan of the food and beverage department in the second half of the year has passed quickly, the first half of the year is coming to an end, and the new year is coming. Looking back on the past six months, I am deeply touched. I am very grateful to xx Catering Management Company for giving me another cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me, bringing out a group of high-tech and high-quality chefs, which is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. /kloc-I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company, the concerted efforts of everyone in Qi Xin and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. The following is a brief overview of my work ideas and arrangements in the first half of the year in two parts:

First of all, about shops and companies.

1, in line with the company's annual plan, in order to meet our peak season next year, make all preparations for the listing of 20xx at the end of February, and train the chef team.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

5. Actively collect the opinions and information of grass-roots stores on the dishes they have learned, and make corresponding adjustments in time.

6. Do a good job in preparing for the listing of special dishes reserved in the first 20xx years of xx year, and add corresponding new varieties according to the trend of xx year.

Second, about xx store

Store xx will be reopened with a brand-new look on March 18, xx, after it has been closed for half a year. In view of the special situation of xx Road, according to the decision of the company leaders, the products operated by this store will be different from other branches. We will focus on xxxxxxxxx——-three big pieces, supplemented by the original dishes with better sales in other stores, to attract new customers with the original dishes and retain old customers with the new dishes. The afternoon business of some shops is very weak, but due to the special geographical location of changshou road, we will be the core department of the whole restaurant, and the kitchen will make arrangements for the whole plan.

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2. The kitchen staff will be established at the end of February. 10. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external personnel should be consistent with the company's existing A-level kitchen staff.

3. After the menu is confirmed, complete the standardization and standardization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively!

4. Understand the market prices of raw materials and seasonings, and calculate according to the requirements of gross profit of dishes to make the market prices of individual dishes.

5, for xxx store, try to cook dishes every month, and finally choose about three successful dishes to replace. Change the standardized information of dishes in the early stage and do a good job in training.

6. 10 Get ready before lobster goes on the market at the beginning of the year. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.

Work plan for the second half of the catering department 5 As the restaurant manager, I made the work plan for the second half of X year as follows:

First, create a harmonious atmosphere and build a learning team; Strict management and emphasis on teaching, less training and more teaching.

Management is not simply following the rules, but convincing people with reason and morality. "Management" depends on the system, and "management" depends on infection. When employees make mistakes, don't criticize, blame and punish blindly. It is important to educate them and let them reflect on their mistakes. Correct it in time and never make the same mistake again next time; Organize more cultural and sports activities and training courses, have fun while playing, and learn to be serious and practical. While enriching the cultural life of employees, it can also supplement knowledge energy and keep the vitality of enterprises forever.

Second, based on sales maintenance.

First of all, you should be clear in your thinking, know your customers, understand your customers, formulate your own service model, know the most important requirements of your customers, properly sell and maintain them, feel them with your heart and experience them sincerely. Secondly, let the banquet reception become our pioneer, do all the details systematically and comprehensively, and drive our restaurant to climb steadily.

Three, the five permanent management as the standard, perseverance is the key.

"5s" was put forward earlier in our X restaurant, but how to use it and how to implement it is directly related to our execution. Our employees may not have a strong sense, but our managers must have the awareness of indoctrination, advocacy, demonstration, inspection and supervision, and have a deep understanding and experience of it, and use it as a management tool to work with everyone. Compared with previous work, their thoughts will gradually change, so that employees can form a conscious awareness of quality and norms, improve work efficiency and improve service quality.

Fourth, training and learning are not relaxed.

At work, each of us needs new energy supplement. Enterprises develop due to the efforts of employees, and employees make progress due to the growth of enterprises. Our restaurant X strives to create learning opportunities and atmosphere for employees, and vigorously supports, helps and urges employees to keep learning, growing and making progress. Make use of the finishing time of decoration to tailor the training plan for employees, so that every employee can have new knowledge supplement, new vitality and new passion, make efforts for the development of our enterprise and lay a solid foundation for their career path.

Five, safe time, saving should be serious.

Safety is the basis of operation and the premise of our work. Every Thursday is our safety inspection day. The inspection before, during and after each meal must be carried out carefully. We must implement the inspection of water, electricity, liquefied gas and enterprise property, and promise to ensure the safety of enterprises. All consumables should be classified, quantified and carefully kept, and we must resolutely resist the phenomenon of running water, ever-burning lamps, waste of goods and waste of staff meals.

Six, hardware maintenance does not fall.

We should develop good habits in the maintenance of the facilities and equipment in the restaurant, check it every day, report for repair in time and solve it in time, so that customers can feel fresh air, clean and bright glass and tableware, vibrant flowers and clean auxiliary facilities, and leave an elegant, warm and pleasant impression on customers everywhere.

In the work in the second half of X year, we must carry out every work in strict accordance with the work plan, and take innovative management, innovative management, innovative services and innovative products as our eternal work themes. Let's work together, make persistent efforts and create greater glories!

The work plan of the food and beverage department in the second half of the year is the year of opportunity. It is necessary to lay a solid foundation for management, make full preparations for hotel upgrading, further improve service quality, optimize service processes, upgrade the existing brand level, create new brand projects, create service highlights and establish a good catering brand image. The work plan for the second half of the year is as follows:

1. Optimize the wedding service process and improve the service quality again.

Optimize the overall planning scheme of the wedding banquet in the second half of the year, further enhance and highlight the style of the host, add more popular elements (adjust the background music) to the wedding host, package and enhance the festive atmosphere at the scene, highlight the wedding highlights, deepen the audience's impression of the wedding, win more potential customers, and polish the golden signboard of wedding banquet service.

2. Improve the quality of seminars and establish a good communication platform.

On the basis of the existing service quality seminar, further deepen the content of the seminar, expand the number of participants (bar and catering department heads), enhance the depth and breadth of the seminar, build the service quality seminar into an exchange platform for middle managers to learn from each other, share management experience and stimulate ideological sparks, and build the quality seminar into a management brand project of the catering department.

3. Establish a monthly quality inspection mechanism and publish the monthly quality status of each department.

In 20xx, according to the quality inspection standards of some departments, we will comprehensively supervise and inspect the hygiene, engineering conditions, equipment and facilities maintenance, safety management, service quality, employee etiquette and courtesy, food delivery service, labeling specifications and other contents of all departments in the catering department, publish the inspection results regularly every month, and impose corresponding penalties on unqualified departments and posts, thus forming a good operating mechanism of "quality inspection every day, quality effect monthly evaluation" and pushing the quality management work to a new level.

4. Take the VIP room as a platform to create service highlights and set up quality service windows.

On the basis of the existing service level, we should innovate and upgrade the VIP room service, focus on service details and humanized service, adjust the structure of VIP room service personnel, improve the entry qualification of VIP room service personnel and the salary of waiters, make VIP room reception service become the service mode of catering department, set up a quality service window of catering department, create service highlights, and create a new service brand on the basis of banquet service brand.

5. Assist the catering manager to improve product quality.

Products are the core of catering management. In the second half of the year, we will assist the manager of the food and beverage department to collect customers' opinions and supervise the product quality, so as to promote the improvement of product quality.

6. Adjust the training direction and build a learning team.

In the second half of the year, we will adjust the training direction, reduce the training density, pay attention to the training effect, provide industry-related learning information, guide employees to learn professional knowledge, encourage employees to actively participate in the assessment of catering service skills, the professional qualification certification of bartenders and the learning of catering professional knowledge, set off an upsurge of learning professional knowledge in the catering department, reward employees who have obtained various industry qualification certificates recognized by the state, cultivate knowledge-based management talents, do a good job in the reserve of outstanding management personnel for hotel star-rated promotion, and build the catering department into a learning team.

7. Optimize training courses and improve management level.

The main course design of departmental training in the second half of the year is to adjust and optimize some courses in the second half of the year to make the courses more targeted and effective.

8. Cooperate with the Human Resources Department to cultivate employees' corporate identity and improve their professional ethics.

Actively cooperate with the training work of human resources department, carry forward corporate culture, cultivate employees' sense of identity with the enterprise, improve professional ethics and enhance cohesion. The smooth development of the work in the second half of the year depends entirely on the careful guidance and care of the leaders, the help of the human resources department and the administrative department, and the strong support of all departments in the catering department for my work. I hope to get more guidance and correction from the leaders in the coming year, and I also hope to get more friendly and positive cooperation and support from my colleagues in my work. The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!

Food and beverage department's work plan for the second half year. First, strengthen study and dedication.

Maintaining a good working attitude and establishing a correct outlook on life and values are the keys to doing a good job. Therefore, this year, with the help of the national education activities to maintain party member's advanced nature, we will carry out the study and education activities to improve employees' professional ethics in a planned and targeted manner, help departmental employees cultivate their dedication to their posts, and establish the concept of serving them wholeheartedly. At the same time, the department will also organize employees to actively participate in hotel training. According to the annual theme training plan of the restaurant, it will also organize employees to carry out training on hotel rules and regulations and business knowledge on a regular basis, so as to continuously improve the business skills and level of department employees and improve work efficiency through training and learning.

Second, strict discipline creates an image.

Discipline is a behavior rule that a group must abide by in normal work and life, and it is an effective guarantee to improve the combat effectiveness of the department. The ancients said, "No rules can make Fiona Fang". Therefore, to do a good job of 20xx, the general office must take strict organizational discipline as a guarantee and always pay unremitting attention to organizational discipline. Department leaders should take the lead in managing themselves and completely put an end to violations of discipline and discipline. The behavior and dress of department employees should be standardized, and efforts should be made to make the comprehensive office a civilized window of the hotel.

Third, innovate management and stress practical results.

1. Beautify the restaurant environment and create a "warm home"

Strict hygiene management ensures the cleanliness of the restaurant and provides a comfortable environment for the guests.

Effective measures: strengthen health management in the second half of the year. In addition to continuing to adhere to Thursday's health check-up, we will also conduct irregular check-ups and strictly follow the standards, and never go through the motions or become a mere formality. Inform the inspection results, formulate the reward and punishment system, and implement the reward and punishment cash, so as to enhance the sense of responsibility of all departments, mobilize the enthusiasm of employees, and make the restaurant hygiene work leap to a new level. In addition, we must thoroughly prevent flies, rats and cockroaches. At present, it is the peak period of rat beetle breeding, so we should strengthen prevention and control to effectively eliminate flies, cockroaches, rats and other pests.

To beautify restaurants and create a "warm home", flowers and plants are indispensable. In the second half of the year, we will cooperate with the new flower company to strengthen flower management, and invite the flower company to come to the store regularly for pruning and cultivation to keep the flowers clean and beautiful, and immediately change the colors and varieties of flowers according to the situation, so that the flowers in the restaurant can be evergreen and develop together, hoping to give guests a warm feeling of home.

2. Innovate dormitory management and create a "comfortable home" for employees.

Dormitory management has always been a weak link. In the second half of the year, we will strengthen management to create a real "comfortable home" for the employees in the store, so we must have a clean dormitory environment. We require the dormitory administrator to do a good job in public areas, and each dormitory has a dormitory administrator who is responsible for arranging and urging the dormitory staff to clean up, requiring indoor cleaning items to be placed neatly and checking the sanitary conditions of each dormitory.

The second is to strengthen the dormitory safety management, prevent fire and theft at all times, prohibit outsiders from entering and leaving at will, and implement the dormitory outsider inquiry and registration system to ensure the personal and property safety of employees.

Third, change management type into service type. Administrators have to be transformed into residential staff, while most of the waiters are young and lack social experience, so they need our care in many aspects. Therefore, dormitory administrators should pay more attention to their ideological and emotional changes, care about everyone's life, and especially give family-like care to sick employees, so that everyone can feel as warm as family.

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