Three year-end summaries of the hotel and catering department

Chapter 1

In the blink of an eye, I have been working in the company for more than a year. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will Make a summary report on the work situation in 2018 and give a brief overview of the work plan for 2010.

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 be put on the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

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

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

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

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, and should be placed neatly and without tilt. 7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time 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 "Buffet Service Overall Practical Plan" was formulated to further standardize the operating procedures and service standards of the buffet service. .

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

2. Daily management of employees

1. As an important part of the restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect service quality and team building. . 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 the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, and assess employees, check the effectiveness of training, and discover 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 analyzed in the form of daily restaurant case analysis, so that the staff had a new understanding and understanding of daily services, and formed a consensus on daily service awareness.

3. There are shortcomings in the work

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

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

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

IV. Work plan for 2019

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

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

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

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

3. Strengthen the coordination relationship between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management. Chapter 2

1. Main work and practices

In 2018, the catering department continued to rise in a good operating situation in the first half of the year. It was also a quarter in which the hotel participated in the city's tourist hotel service skills competition. wedge machine, a quarter that enhances the catering brand and market share, and a quarter in which the catering department lays a good foundation for realizing the strategic goal of "developing catering" for the company and the hotel. For this reason, while summarizing the results of the first half of the year, the department looks for After identifying the existing problems and weak links, and taking into account the actual situation of the department, we started to carry out the following five aspects of work:

First, innovative management, highlighting the theme of “income generation and profit”

Income generation and profit are the ever-changing themes of an enterprise. In order to improve the department's ability to generate income, the department has done the following work according to the annual overall work arrangement:

① In order to further enhance the department's popularity and enthusiasm With the popularity of catering, the department took the store celebration activities as a wedge to implement in-depth the work related to the store celebration special price promotion activities. During the promotion period, the department sold more than 5,000 special dishes, with a total amount of more than 80,000 yuan, and gained the trust of consumers. unanimously praised.

② In order to enhance the external influence and the publicity effect of the banquet, the department formulated and launched the winter banquet menu based on the successful practices of winter banquet menus over the years. In the third quarter, the department received various receptions There were 103 banquets of various sizes and 1,314 tables, with a total amount of 456,177 yuan, an average of 347 yuan per table.

③In order to enhance the hotel’s visibility and brand effect among VIP customers, seize larger and more high-end consumer customers, and fully demonstrate and reflect the hotel’s large-scale banquet hosting effect and organizational capabilities, the department successfully received The hotel hosted the Christmas buffet for more than 300 people and the Four Seasons Flower City signing ceremony buffet. With the department's successful experience in receiving buffets, the department put forward many valuable suggestions to the person in charge of the Four Seasons Flower City, which were highly praised by the organizers.

⑤ In order to strengthen the innovation awareness of the kitchen department, ensure that the catering products are always new in color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes, the department has launched more than 100 new dishes in the past three months. , and a number of new dish development experts have emerged, such as He Xingzhi, Yang Ping, Fan Jiaxing, He Fafa, Liu Fanghua;

The second is to change the concept and strengthen the foundation of "quality construction"

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Quality is the foundation, quality is the lifeline of enterprise development, and quality is the eternal theme of the enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" proposed by the company and hotel leaders at the beginning of the year, and to continue to maintain the good development situation of catering in the first half of the year, the department embarked on the following six aspects of work in "quality construction":

① In order to successfully complete the hotel service skills competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, the department began to formulate and implement the "Implementation Schedule for Catering Department Personnel Participating in the Municipal Skills Competition" as early as October. With the great attention of hotel leaders and department personnel, and with the joint efforts of the participants, the catering department won the first prize for Chinese food countertop design and the third prize for Chinese food banquet table setting in this skills competition. hotel and won honors for the department.

②Based on the actual operating situation of the first half of the year, in order to maintain this good business momentum and further improve and understand the innovation of dish production and the introduction of high-quality raw materials, the department has Under the leadership of the leader in charge, Vice President x, some backbones of the back kitchen were organized to conduct a comprehensive inspection of the raw material markets and social restaurants in xx, xx, xx, which not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huai Da Health Dabao , Xiangli bacon and other special dishes and high-quality raw materials have been well received by customers. ④ In order to standardize the placement and quantitative management of kitchen items, reduce the breakage rate of tableware, and improve work efficiency, combined with the actual daily work of the kitchen, the department formulated and implemented the "Standardized Placement and Regulation of Tableware and Items in the Kitchen of the Catering Department" in December "Interim Measures for Daily Management". At the same time, in order to unify the plating utensils in the kitchen, improve the banquet effect, and enhance the hotel's catering image, according to operational needs, the department made a purchase of some utensils in the kitchen;

⑤ is Further improve the quality of banquet reception, understand the overall taste and development trend of Huaihua banquet market, establish a complete set of banquet reception history files, and formulate and implement the "Banquet Dishes Quality" under the guidance of the leader in charge, Vice President Jia. Tracking Form" provides a good basis for gradually improving the level of banquet reception and identifying problems existing in banquet service;

⑥ In view of the lack of solid basic work of the catering front desk staff and the lack of quality of kitchen dishes Based on the stable reality, combined with the current recovery of catering private room and retail business, in order to further improve the "two qualities", stabilize the customer source, strengthen the awareness of all catering guests, change the service concept, and actively implement the "Integrity Management of Huaihua Hotel" To implement various measures in the Regulations to provide guests with efficient, high-quality and fast services, the department holds coordination meetings between the front desk and the kitchen every Wednesday and Saturday to sort out some existing complaints such as slow service, and at the same time formulate and implement The "Winter Warming Management Measures Plan for Catering" was formulated.

The third is to actively communicate and grasp the key of the customer source market

In order to further stabilize the customer source, enhance customer loyalty to the hotel, maintain and improve the good operation of the catering industry in the first half of the year In response to the situation, the department actively played the role of the outreach working group and began to carry out work in the following aspects:

① Conduct regular phone calls with regular customers and large consumers, and conduct phone calls with customers who suddenly consume less during a certain period of time. We made phone calls or on-site visits to understand the reasons why they did not come to consume or consumed less, and made records and rectifications. In the third quarter, the department’s *** telephone calls and on-site visits to regular customers reached more than 200 times. Through the efforts of the department, , Tianzhou Education, Passenger Transport Section, Third Hospital and other consumer units increased significantly compared with the first half of the year;

② In order to further reflect the hotel's humanized service, the department promptly presented flowers or cakes to guests who came to the hotel to celebrate their birthdays, such as Mr. Zhang of Xingye Company and his family, some municipal party committee leaders, etc.;

③In order to reflect the hotel’s emphasis on frequent customers, the information on the development and launch of new dishes was promptly fed back to regular customers through the department’s outreach team , and invite guests to come and taste and put forward valuable opinions; fourth, there is a degree of openness and relaxation, which lays the foundation for a stable team

The third quarter is a quarter where new and old employees in the department alternate, and it is also a time when the workforce is easy to In a quarter with fluctuations, in order to improve the overall cohesion and relieve employees' work pressure, the department organized employees in batches to have dinner at social restaurants with good business (Dynasty Restaurant, Xiangshui Renjia, etc.), which not only deepened mutual understanding among employees , and has absorbed the strengths of social restaurants;

Secondly, the department holds regular floor meetings by floor and front and back office to comment and summarize the weekly work, and based on the individual's work performance and promotion within the week We will reward and punish employees according to their abilities and complaints, and use the opportunity of the kitchen to introduce new dishes every month to organize some employees with good performance and strong sales ability to participate in the tasting and evaluation of new dishes. This not only provides on-site training The effect is not only enhanced, but also enhanced employees' self-confidence and sense of honor. In short, through the implementation of the above measures, the employee team has been stabilized and a good foundation has been laid for the department's operation and income generation.

The fourth is to build the team, forming an atmosphere of striving for implementation

In order to strengthen the sense of responsibility of the backbone of the department, change the work concept of the backbone, and create a working atmosphere of striving for implementation, The department has established a quality inspection team with key members at or above the foreman as team members. They take turns to coordinate quality inspections every week to conduct quality inspections in various areas of the department. The responsible person in the area with the worst performance or the most problems in each inspection will be punished or ordered to make rectifications within a time limit. Criticisms will be notified and criticized at departmental meetings, and regional responsible persons who perform well in each inspection will be rewarded. Secondly, the department will also conduct monthly work reviews for foreman and above, implement rewards for the good and punish the bad, and put forward requirements for the next step of work. , in order to improve the overall control ability and management level of the backbone, the department specially implemented a professional training for the backbone of the foreman level, which not only understood the problems and weak links of the backbone in the implementation management, but also strengthened the learning awareness and crisis awareness of the backbone.

2. Main problems

In the third quarter, although the catering department achieved good results, there are still many problems and weak links between the hotel and the company. There is still a big gap between the requirements and the expectations of employees, which is mainly reflected in:

1. The department’s safety awareness is relatively weak, and employees’ safety knowledge training is not enough, which led to the 10-bag dinner on October 9 The occurrence of 5 Soft Pack Furong Wang Yan being deceived;

2. Not enough attention was paid to participating in the municipal skills competition, which led to the failure to complete the task of setting up a table for the Chinese dinner banquet of the municipal skills competition department and competing for one and two. ;

3. The daily work process of the kitchen department needs to be further standardized, and complaints about slow serving time and inconsistent dish production standards still occur from time to time;

4. The implementation of targeted training methods and intensity for front desk employees is not enough, and calls for service still occur from time to time;

5. The department lacks intensity and effective methods for back-end management, resulting in more daily violations of disciplines and violations by employees. There are many other departments;

Main work arrangements for the third and fourth quarters

The fourth quarter is not only the last quarter of the second year for the hotel to deepen its profit target joint-stock operation and management, but also the catering for 06 It will be a quarter to lay a solid foundation for the year's work and move to a higher level. In the fourth quarter, based on the good operating situation in the first three quarters, the department will take the opportunity of the Spring Festival, Lantern Festival, and Valentine's Day promotions and the reception and service during the banquet season to continue to stabilize and increase the private room occupancy rate. and consumption grade as the focus, focusing on "two qualities" (product and service quality), strengthening two consciousnesses (competition consciousness and crisis consciousness), and on the premise of stabilizing the workforce, changing the team's work style and working together to We will work hard and strive to achieve a catering income of 1.88 million yuan in the fourth quarter of profit target joint-stock operation and management, focusing on the following aspects:

First, focus on the implementation of winter warm-up business measures and supervision of results to ensure a double harvest of benefits and reputation;

The second is to make good arrangements for the Spring Festival promotion series to ensure that the Spring Festival revenue increases by 20% compared with the same period last year, and that personnel are stable and safe without accidents;

Third, taking the reception and service of various wedding and birthday banquets in the fourth quarter as a starting point, we will focus on the production and service quality of banquets, laying a solid foundation for seizing the market share of banquets in 2006; Part 3

The current environment in the catering industry is quite severe. How to operate it well? Under the correct leadership of the hotel, the catering department will fully implement the hotel operation contracting plan, focus on economic construction, strengthen management, and be consistent from top to bottom, so that the catering department can play a leading role in the catering industry. Despite the recession and heavy contracting tasks, we have made steady progress and achieved good economic and social benefits. The main work is summarized as follows:

1. Completion of various economic indicators

The annual operating income was _____ yuan, an increase of _____ yuan compared with last year's _____ yuan, with a growth rate of __, and operating costs were _____ yuan, an increase of _____ yuan compared with the same period last year. _____ yuan, growth rate __, comprehensive gross profit margin __, increased (or decreased) __ compared with last year's __, operating expenses were _____ yuan, increased (or decreased) compared with _____ yuan in the same period last year ) _____ yuan, the increase (or decrease) rate is __, the actual completed task for the whole year is _____ yuan, and the overfulfillment is _____ yuan, (the quota for annual tasks turned in is xxxx 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 The quota of tasks handed over to the hotel is 38xxxx yuan, an increase of 6xxxx yuan from last year's 32xxxx yuan, with an increase rate of 1xxxx.

In order to better complete the task, the leaders of the catering department formulated an internal business plan and a benefit wage distribution plan. According to 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) Standardize management, strengthen coordination relationships, and improve comprehensive reception capabilities

1. Improve the management organization, including a quality management team composed of catering department leaders and sub-department managers. It has fully played its role throughout the year. The group not only divides labor but also collaborates. It implements the management system from top to bottom, and is responsible for each level. It implements rewards and penalties for management effectiveness, which improves the overall quality of leadership and makes management more efficient. The work went smoothly;

2. Improve the meeting system of the catering department. Meetings include year-end 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 the various sub-departments to do a good job in product supply, check the product supply assessment 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 original phenomenon of five or six dishes per city has become history, and now the product supply situation has been 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 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 of the total number of seats ordered on a daily basis.

(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 and do Business analysis, continuous exploration, bold attempts, wise decision-making, and taking your 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 Night Club, Millennium Old Turtle Hot Pot City, and restaurant chain stores (under preparation). Carry out joint venture activities, and the catering department cooperates with the guest room department, sauna center, and tea house to jointly promote operations; guests can enjoy a 15% discount with their accommodation card, and the sauna center provides food delivery services and provides fragrant tea to the tea house Beautiful point.

Second, we carry out promotions eight times throughout the year, offering discounts of one yuan per piece of California sea bass, no minimum consumption for VIP rooms, and special discounts on Yishijia dishes, each priced at 1xxxx. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc.

Third, the sales department and production department regularly launch new dishes and order 18 items every month based on market consumption needs. ***20xxxx new dishes such as thousand-year-old turtle soup were launched throughout the year, and the operating income increased by 10xxxx million yuan. Through a series of business activities, the hotel increased its popularity and achieved good economic and social benefits.

(4) All employees engage in public relations to strive for more repeat customers

The leaders of the catering department regard public relations as an important task and often instill public relations awareness and knowledge in meetings of all sizes. When the market is busy, sales department staff go to the floor to communicate with customers, order dishes, and solicit their valuable opinions in different ways. During holidays, call the relevant households to greet them, and send gifts such as Mid-Autumn moon cakes, wall calendars, and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and repeat customers have increased compared with previous years.

(5) Enhance employee 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' efficiency awareness. And ask 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 Collection, 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 market surveys regularly 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.

(6) Do a good job in political and ideological work and promote the improvement of economic benefits

The catering department gives full play to the role of party organizations and trade union organizations, cares for employees, stimulates emotions, and enhances cohesion.

1. Organize employees to participate in the 1997 Yangcheng Excellent Chef and Excellent Waiter Technical Competition, hotel track and field games, calligraphy competitions, skills competitions, chess competitions, table tennis competitions, etc. Participate in hotel poverty alleviation donation activities, learn the "Three Character Classic" activity, and learn 50 English sentences. We have achieved good results in various competitions, including six gold medals and three silver medals in the hotel's track and field games;

2. The department holds civility and courtesy month skills throughout the year Knowledge quiz competitions, dance parties, karaoke and other entertainment activities

Through various activities, employees have formed a strong group that loves the hotel and is united and hardworking. The employees have good ideological and moral character and have xxxx achievements in making money throughout the year. The employee team is stable and the turnover is small. The average number of employees per month this year is The liquidity is about xxxx.

(7) Improve the labor and employment system and training system to improve the quality of employees

1. Strict labor and employment system. The catering department recruits new employees. Those who meet the requirements will be selected on the basis of merit. Those who do not meet the requirements will be selected. If there are any conditions, we will reject them without mercy and ensure the quality of recruitment. At the same time, superior leaders went deep among employees to discover talents and constantly enriched the team. Through repeated inspections, they promoted director xxxx and foreman xxxx throughout the year. For employees who violate hotel regulations, we will focus on education. For those who refuse to change despite repeated admonitions, they will be punished and dismissed. Employees will be punished 1xxxx throughout the year. Due to the strictness of labor and employment, the quality of employees is high and work efficiency is greatly improved;

2. Improve the training system. In order to achieve the expected results of the training, the leaders of the catering department first clarified the guiding ideology that the training should be "purposeful", "practical" and "timely". Secondly, a training group was established, and thirdly, a training plan was formulated to combine theory with practice and conduct training in phases and in batches with the old bringing in the new. For example, management training, safety and health training once a month; promotion training, service knowledge, service skills training twice a week, etc.

Fourth, conduct regular assessments, including "Promotion Manual", "Service Knowledge and Skills", "Customer Service Standards", "Hotel Management Knowledge", "Product Quality", "Promotion Business Knowledge", and "50 English Sentences" throughout the year "," polite language", "safety and health knowledge" and other trainings amounted to 20xxxx times.

(8) Pay attention to food hygiene and do a good job in safety and fire prevention

1. Pay attention to food hygiene, improve the responsibility system for various food hygiene positions, establish a health inspection team, and clarify the hygiene of each sub-department The responsible person has formulated a system of daily inspections, weekly evaluations, and monthly summaries, and carried out mobile red flag competitions to reward sub-departments with good sanitation and deduct penalties for sub-departments with poor sanitation. Due to the efforts of all employees, no poisoning accidents caused by food deterioration were found throughout the year, and the hotel successfully passed the annual hotel review and national inspection of the provincial and municipal tourism bureaus;

2. Do a good job in safety and fire prevention, and establish a safe The fire prevention leading group appoints the person responsible for safety and fire prevention in each branch, conscientiously implements the policy of safety first and prevention first, formulates a safety fire prevention system, improves safety and fire prevention measures, equips each floor with gas masks, organizes employees to watch fire prevention videos, and conduct fire prevention Equipment practical training. The production department regularly cleans the oil fume pipes and performs maintenance work on various equipment. The Food and Beverage Department regularly checks the integrity of the gas stoves, and through effective measures, ensures the normal development of various tasks in the Food and Beverage Department and the safety of property. No fire accidents have occurred so far this year.

(9) In accordance with the standards, improve the hardware supporting facilities, beautify the environment, stabilize the customer base, and improve the business atmosphere

The total investment in facilities will be increased by 30xxxx million yuan throughout the year, mainly due to : The renovation of the east hall on the second floor, the decoration of the south and north halls on the second floor, the decoration of the corridors and restrooms on the fifth floor #from This article comes from the college entrance examination resource network end#, the opening of Friendship Nightclub, the equipment purchase of the Millennium Old Turtle Hot Pot City, etc., due to The perfect set of service facilities has attracted many repeat customers.

3. Existing problems

1. The quality of the products is sometimes not stable enough and the food is served slowly;

2. The service quality in the restaurant is not high enough;

3. The anti-theft work is still relatively poor, and theft occurs;

IV. Ideas for next year

1. Improve the quality of products and create new products Ten signature dishes;

2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City;

3. Strengthen standardized management and improve the overall management level and service quality of the enterprise;

4. Open catering chain branches.