How to write the report of hotel kitchen management analysis meeting

First, in the positioning of dishes, we should develop and plan dishes according to the overall strategic rules of the hotel, and investigate customers in the market according to the operation of restaurant dishes to continuously improve and enhance the product image. According to the needs of the three major consumer groups: group meetings, individual guests, banquet receptions and hotel consumption, we will continuously enrich the dishes and gradually form a number of targeted and stylized products. So that products can establish their own brands in the development and changes.

Second, in kitchen management, we should strengthen the integration of core competitiveness, improve management level by standardization, improve market competitiveness by modern information means, and strengthen kitchen management with efficiency as the goal.

Thirdly, in terms of personnel, professional skills assessment, survival of the fittest and recent training are adopted to improve the professional skills and professionalism of personnel. On the premise of combining with reality, further improve the rules and regulations of the kitchen.

Fourthly, in ensuring the quality of dishes, we adopt four-level control system and negative control system, that is, we have the right to cooperate with chefs, cooks on the stove, waiters and waiters. If there is a problem, we have the right to return it. Otherwise, everyone should bear the corresponding responsibility.

Five, in the acceptance and use of raw materials, we must strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.