Implementation planning scheme of skill competition

Skills Competition Implementation Planning Scheme

In order to ensure that things or work can be carried out effectively, it is often necessary to prepare a scheme in advance, which is the detailed rules, steps and arrangements for the implementation of a specific action. How to make a plan? The following is the implementation planning scheme of the skills competition I compiled, which is for reference only. Let's take a look.

Skills Competition Implementation Planning Scheme 1

According to the spirit of the document Notice of Yichang Tourist Hotel Association on Launching Job Training and Service Skills Competition for Employees of Tourist Hotels in the City (No.1 of Yiliufan Association [2xx]), the implementation scheme of the 4th Yichang Tourist Hotel Staff Service Skills Competition is hereby formulated.

1. Competition events:

The competition is divided into two groups, namely, group 1 has three specified items: comprehensive reception service, room service (Chinese bed making) and catering and Chinese banquet service, while group 3 has five specified items: comprehensive reception service, room service (Chinese bed making), catering and Chinese banquet service, western banquet service and wine mixing service.

II. Competition standards:

Competition standards are formulated by the Technical (Referee) Team of the Organizing Committee of the Competition, solicited opinions publicly on the Internet, finalized and printed into a book, and distributed when the players formally register.

III. Referee:

The technical (referee) team of the organizing committee of the competition is responsible for the referee work.

IV. Scope of participation:

This competition requires all hotels in the city to participate in all events specified by the corresponding groups, and other hotels and restaurants are encouraged to form teams to participate in the competition.

5. Number of places to participate in the competition:

Tourist hotels are required to send no less than 2 players and no more than 3 players in each specified event. Urban hotels should register directly in the office of the organizing committee of the competition, and hotels in counties and cities should be registered by the county and city tourism bureaus.

VI. Award setting:

In the contest, individual individual awards will be set up according to two groups, namely, one, two, three and four. The top ten players will be awarded honorary certificates and the top three will be given material rewards.

In the contest, hotel group awards will be set up according to two groups, namely, one, two, three and four. Each group will take the top ten and issue honorary certificates. The scoring method is based on 1 points for the first place, 9 points for the second place, and 1 point for the tenth place. The sum of the scores of individual winners in each hotel is the total score of the hotel group.

several outstanding organization awards were established in the contest.

VII. Entry fee:

According to the study of the president's (enlarged) meeting of the Tourist Hotel Association, the entry fee is 15 yuan/person, among which the players who participate in the bartending project will pay the 1 yuan drinks fee separately. The entry fee is paid when the player formally registers.

VIII. Venue: Taohualing Hotel.

IX. Specific schedule of the competition:

1. Competition preparation and observation meeting: 2xx will hold a mobilization meeting for the preparation of the competition and an observation meeting for the operation of Chinese and western food and guest rooms at Taohualing Hotel at 14: on July 15th. The participants are the general managers, tour leaders and all referees of various tourist hotels, and the players' representatives can also attend as nonvoting delegates.

2. Registration of contestants: July 15th-August 1th, 2xx is the official registration time for contestants. When registering, they will pay the entry fee and receive the Compete Standard Collection.

3. Warm-up demonstration of on-site operation: 2xx held a warm-up demonstration of on-site operation of Chinese and western food and guest rooms at Taohualing Hotel at 9: am on August 1th, with the participation of tour hotel leaders and players' representatives voluntarily and all the referees present.

4. Contest final: The contest final time is August 18th-19th, 2xx. Among them, on August 17th, the team leaders reported at Taohualing Hotel at 15: pm, drew lots, held a meeting of referees and staff, held the opening ceremony of the contest at 8: 3 am on August 18th, and closed the contest at 16: pm on August 19th.

X. Competition publicity:

During the competition, the organizing committee of the competition will conduct extensive publicity in the news media inside and outside the city, and report and commend the contestants and restaurants with outstanding achievements in the grand occasion of the competition; All units should also take effective forms of publicity, increase publicity, strengthen public opinion and build up corporate brand image.

during the finals, all hotels in the city should hang banners and set up publicity columns in conspicuous positions inside and outside the hotel to create a good environment for the city-wide competition. Skills Competition Implementation Plan 2

In order to comprehensively test the skill level and practical operation ability of each post, encourage employees to improve their professional skills, form a good atmosphere of "comparing, learning, catching up, helping and surpassing", and achieve the goal of continuously improving the comprehensive service level of the hotel, the XXXX post technical skills competition is held in combination with the actual operation of the hotel. The specific plan is as follows:

1. Competition principles <

II. Organization and leadership

1. There is an arbitration seat in the contest, which is responsible for the arbitration of all kinds of disputes during the contest. Mr. XXX, the general manager of the hotel, served as the chief referee, Ms. XXX, the deputy general manager and Mr. XXX, the deputy general manager, respectively.

2. According to different departments, corresponding referee groups are set up, and each group has one referee, who is held by the corresponding department manager.

3. There is a scoring supervision seat in the competition, which is responsible for supervising the progress of the competition and summarizing the scores and rankings of various competitions. By the financial second-line personnel as scorekeepers, personnel administration.

4. The specific matters that each department should be responsible for are as follows:

(1) The engineering department is mainly responsible for lighting, acoustics, microphones, projectors, laptops, venue background music, etc.

(2) The sales department is mainly responsible for assisting other departments to prepare performances and artists to produce certificates, banners and on-site shooting, photography, water tags, red envelopes, entry cards and referee cards.

(3) The front office department is responsible for preparing the relevant competition supplies of the department.

(4) The Food and Beverage Department is responsible for the layout of the competition venue in the banquet hall, the preparation of competition supplies for the department and the arrangement of etiquette personnel for the competition.

(5) Housekeeping department is responsible for preparing related competition supplies for this department.

(6) the computer room of the finance department is responsible for preparing the computer for the competition and the statistical summary of points of various events.

(7) The security department is responsible for the preparation of the competition supplies of the department and maintaining the order of the stadium.

(8) The personnel administration department is responsible for the bonus application, certificate issuance and competition organization.

iii. competition form and content

1. This competition is conducted by skill competition, with a total score of 1 points.

2. The competition content of each post shall be provided by each department, including the competition procedures, scoring rules, the list of contestants and referees, and submitted to the Personnel Administration Department, which shall be determined after approval by hotel leaders.

iv. Competition time and venue arrangement

1. Competition time: X years, X months, X days, X hours and X minutes officially started.

2. Venue: XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

3. Summary award: The competition summary and award will be held in XXX after the competition.

4. Division of competition venues: XXX is divided into guest room bed making and catering projects (including Chinese and western food table setting, tray relay, Chinese and western chefs carving flowers, platter making and knife cutting); XXX: financial counting, RC sheet entry at the front desk, simulated reception, English answering of hotel-related knowledge, computer entry and typesetting; XXX is the venue for security fire fighting, electric light installation, shoe rack and gas collecting tank production, and the north gate of XXX is the venue for the team to change tires.

v. Entry positions (jobs) and award setting

Based on the actual situation of the existing positions and work requirements of the hotel, after research with various departments, it is preliminarily decided that employees of the following X departments ***XX positions will participate in the competition. In order to truly reflect the post skill level of each post in this competition, there should be no less than 3 participants in each post team competition. The specific participating departments and positions are as follows: there are 24 events in this competition, including 12 individual prizes, 8 team competitions and 4 works exhibition projects. < P > VI. Competition procedures

1. Participants and spectators enter the venue 2 minutes in advance;

2. Hotel leaders accompanied the group leaders and guests into the venue, and all of them stood up and applauded.

3. The host made an opening speech on the stage, introducing leaders and guests;

4. The host introduces the competition procedures, project settings and competition rules;

5. Speech by the deputy general manager of the hotel

6. The host announced the start of the competition.

7. After the major competitions, the wine was mixed and the barbecued room was displayed, and the supervisor summarized the scores and rankings;

8. Announce the results of the competition and award prizes (play music);

9. The general manager of the hotel delivered an important speech;

1. Take a group photo, the leader exits, stands up and applauds for farewell.

VII. Award setting

1. Individual award: 2 yuan, the first prize; 15 yuan, the second prize; 1 yuan, the third prize.

2. Team Award: 2 yuan (8 team awards);

3. Exhibition Award: 5 yuan per person (***3 people);

4. Works Award: 2 yuan; (***2) Expected application bonus: about RMB 7,6.

VIII. Requirements

1. In order to ensure the quality of this competition, all departments should carefully prepare according to the competition plan and requirements, and select excellent players to participate in the competition.

2. During the competition, the contestants and spectators are not allowed to talk loudly or walk around to ensure the normal competition.

3. Off-duty employees must wear working clothes, and all departments should count the number of participants and make attendance records.

4. Competitors and spectators should be present ten minutes before the competition and take their seats in order. The audience should consciously abide by the discipline of the venue and be a civilized audience. The security guard on duty should maintain the order of the venue.

5. When the judges enter or leave, the audience should stand up, applaud and send them off. ;