How to write a summary of catering month
Time is passing quietly, and in a blink of an eye, 20 1_ year is about to draw a satisfactory full stop. 20 1_ This year is also coming to us, and everyone is also looking forward to what stories and gains will come next year.
Looking back on what happened and changed in this year, for others, this year may be ordinary and dull. But this is of great significance to the catering department of international hotels in the new century, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the compulsory insurance index of 7.6 million and the struggle index of 9.6 million issued by department leaders. As well as the excellent completion and overfulfilling of the specified indicators, are all worthy of celebration, but at the same time there are still shortcomings to be changed. The work in 20 1_ is reported as follows:
1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding banquet and large banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase over the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel at home and make them happy and satisfied.
2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, we ushered in a "review". Facing the arduous work, with the joint efforts of everyone, we passed the star rating. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.
Three, in view of the first and second floor is different from the box fixed reception, multi-functional, more jobs, in the case of the waiter's position is not fixed, it is particularly important to arrange the staff's jobs and reception work reasonably. Therefore, a monthly work plan for employees' work exchange and daily work arrangement is made to make a reasonable division of labor, summarize daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.
Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.
5. Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, communicate with employees regularly, and understand their real thoughts and feelings. And let employees feel the warmth of home here and adjust their emotions, so as to provide quality services for the hotel.
Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.
How to write the second summary of catering month
The food in August is not bad. In order to do a better job in next month and beyond, the work of this month is summarized as follows:
First, to improve the service quality as the core, strengthen the service quality project to create the catering service quality, which is a huge systematic project and a comprehensive embodiment of the catering management strength. In, various operating departments carried out the following work in daily management and service quality construction:
1. Work out operating procedures to improve service quality. According to the actual operation of various departments in the catering department, we have compiled the Operating Rules for Banquet Service, Evening Room Service, Western Restaurant Service, Bar Service and Stewardship Department. Unify the service standards of all departments, establish the standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, and clear and detailed regulations are made from the aspects of customer reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.
2. Strengthen the supervision and management of walking site.
On-site supervision and mobile management are important forms of catering management. During my duty, I insisted on allocating management time according to the "February 28th" principle (80% of the time was spent on managing the site and 20% was spent on making management summary). I directly participated in the on-site service, promptly corrected and prompted the problems that appeared on the site, recorded typical problems, and reported them to the heads of various departments, analyzed the root causes of the problems, made training plans and blocked management loopholes.
3. It is the brand project of the hotel to make the overall practical plan of the wedding banquet and improve the service quality of the wedding banquet. In order to further improve the quality of wedding service, the overall practical plan of wedding service was worked out, which further standardized the operation process and service standards of wedding service, highlighted the atmosphere of wedding scene, and invited the human resources department to conduct special training for wedding emcee, making it more distinctive and enhancing the reputation of the wedding market.
4. Convene special service meetings regularly to discuss the problems existing in the service.
Good service quality is the core of catering competitiveness. In order to ensure the service quality, improve the service management level and improve customer satisfaction, the last day of each month is designated as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service status of each restaurant in that month, review the service quality, share management experience, analyze typical cases, find out the root causes of problems and explore management methods. At the seminar, restaurants learn from each other, and participants actively participate and express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This discussion form provides a platform for restaurant managers to exchange management experience and plays a positive role in ensuring and improving service quality.
5. Establish a restaurant case collection system to reduce the probability of customer complaints.
This year, the Food and Beverage Department implemented a food and beverage case collection system in restaurants to collect complaints from restaurant customers about service quality and product quality as an important basis for improving management and evaluating the management level of department managers. Restaurant managers analyze and summarize the collected cases and put forward solutions to the problems, so as to make management more targeted and reduce the probability of customer complaints.
Second, organize the first service skill competition to show the service skills of the catering department.
To tie in with the 0/5th anniversary celebration of the hotel/KLOC-,the Food and Beverage Department organized restaurants to hold the first competition on catering service skills and catering knowledge in August, and worked out a practical scheme for the competition. After more than a month's preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was a success, which was affirmed by the superior leaders, fully demonstrated the catering department's skilled service skills and excellent basic skills, enhanced the cohesion of the team, inspired the morale of employees and achieved the expected purpose.
How to write the third summary of catering month
Enter _ _ _ _ _ month, that is, the end of _ _ _ _ _ _ _.
This month, in addition to receiving membership card guests and a few individual guests, we also received three group guests: 40 from Hong 'an Finance Bureau, 9 from Wuhan Gezhouba Industrial Company's annual development seminar/KLOC-0, and 60 from Wuhan Chengtou Group's correspondent training class, and used the self-service stove for breakfast for the first time, so as to continuously improve the quality of breakfast without affecting the cost. Guests generally reported that the catering dishes have been significantly improved. However, several scheduled banquets were cancelled this month, and the prices of some ingredients such as fuel, gas and cooking oil all rose sharply this month, which made the dining cost of guests as high as 57% this month. However, this month, the staff's meal expenses were well controlled (although some things that were not reimbursed last month were also accounted for this month), only about 500 yuan more than planned.
The work of the Food and Beverage Department this month is summarized as follows:
1. Formulate and implement the food hygiene responsibility system, complete the inspection and record, and report it to the office at the required time every month.
2. Make a training plan for catering food hygiene and train employees to improve their health and safety awareness.
3. Develop a series of farm dishes, update recipes and launch a series of hot pots to meet consumers' winter consumption needs.
4. According to the actual situation, the existing menu was modified and the catering wine list was made.
5. Make buffet menu and standard.
At the same time, the manager of the food and beverage department still assists the marketing department in marketing. See the work summary of the marketing department for specific tasks.
The dishes in the catering department are mainly game and farm dishes, which have been recognized by the company leaders. In order to better implement this theme, one of the work plans of the Food and Beverage Department1February is to make earthen stoves in villas. The villa is surrounded by mountains on three sides and is rich in forest resources. We hope the superior leaders can consider building a new earthen stove in the villa. On the one hand, it saves energy and alleviates the rising fuel cost; Secondly, we can develop the characteristics of our villa. Cooking with earthen stoves can be a feature of our publicity, and cooking with earthen stoves is also a feature of farmhouse music that many consumers like. Secondly,
According to the revised menu and the new wine list, the varieties in the wine list will be filled up, tried for one month, constantly updated, and finally made into a book before next year 1 month. Third, summarize and plan the work of _ _ _ _, and continue to assist the marketing department.
How to write a summary of the fourth catering month
First, adjust business measures to reduce costs.
1. Sublet the external catering department, abandon the decentralized management mode of "both internal and external repair" and "both hands are not hard" for many years, hold hands and concentrate on developing internal catering management.
2. Determine reasonable loss reduction business objectives and profit indicators. The management of the food and beverage department has made great efforts to implement the objectives, tasks and indicators, and tried every means to reduce costs and save expenses. China Zhifu Engineering Network
3. Cooperate with the sales tasks assigned by the hotel management, actively coordinate the sales awareness of all employees in the food and beverage department, expand domestic demand and promote export.
4. Find the right position, avoid the fierce competition with restaurants outside the hotel, focus on wedding banquets, conferences, training and other group customers, and allocate a deputy manager in charge of outreach to increase the sales of group customers. In the case that the number of meetings and class reunions is less than last year, we have done a good job in the excavation and reception of training courses, which has largely made up for the shortcomings brought by the former and laid a solid foundation for overfulfilling business tasks.
Second, strengthen internal management and improve service quality.
1, strictly grasp the personalized training of waiters. Focus on training waiters' manners and body language, improve waiters' ability to deal with customers' pushing dishes and complaints, so that each waiter can be independent and maintain normal service skills and levels in the case of few people and heavy work.
2. Try to keep the chef's technical level stable and improve his innovation ability. At the beginning of the year, the chefs should be replaced according to the technical situation. When the strength is weak and there are many sets, the division of labor should be reasonable, and mutual cooperation should be strengthened to ensure the quality requirements of the dishes. Maintain a certain fresh rate of dishes to meet the novel needs of guests in a certain period.
3. Strengthen the training of food hygiene awareness and level for all members of the Food and Beverage Department. Many times, the health supervision and management departments were hired to carry out on-site supervision and training on the procurement, acceptance, cleaning and processing of restaurant food purposefully and emphatically, so as to strengthen the food hygiene work and emphasize the seriousness of food hygiene.
4. Strengthen the professional training of managers. Participate in all kinds of business training in this industry by stages, constantly improve management awareness and management level, apply what you have learned and apply what you have learned.
Third, rationally transform hardware facilities and equipment.
1, kitchen layout adjustment and decoration. Plan a reasonable kitchen layout in strict accordance with the requirements of the health supervision department. The black kitchen has taken on a brand-new look for decades, which has improved the working environment and sanitary quality, and provided a prerequisite for successfully hosting the "China-ASEAN Expo".
2. Decoration and installation of south gate light box. It adds a bit of joy and popularity to the remote and quiet dining environment in the restaurant.
3. A number of tableware, napkins and festive dragon and phoenix tablecloths supporting wedding banquets and traditional banquets have been added, which has laid a good material foundation for the completion of various wedding banquets and created conditions for zero complaints about weddings this year.
In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path. First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse. Three, eight promotional activities throughout the year, California bass each reward a profit of one yuan, VIP room free of minimum consumption, special dishes are good for eating, each 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. More than 200 kinds of new dishes, such as Millennium old turtle soup, were introduced throughout the year, which expanded the business income by more than 6,543.8+0,000 yuan. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.
How to write a summary of the fifth paragraph of catering month
Last month, with the correct leadership of the hotel leaders and the active cooperation of various departments, I transferred to the catering department, led all my colleagues to unite as one, overcome various difficulties, and achieved the following results:
First, establish an internal quality inspection team within the catering industry.
Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the food and beverage department, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.
Second, write and revise the latest rules and regulations of the food and beverage department and the latest standards for setting tables.
Combined with the actual situation of the hotel, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; For the old problems left by some employees, such as sloppy work, violation of discipline and stealing vegetables, we have also formulated corresponding solutions and achieved remarkable results; And the labor discipline of the food and beverage department; Weekly planned health system, the latest stage setting standards, etc.
Third, in conjunction with the kitchen department, a new tableware management method has been formulated.
With the implementation of the new method, the tableware breakage rate is lower than at any time since the store was opened, and the tableware breakage before and after is effectively controlled.
Fourth, the background music is played continuously.
Through my unremitting efforts and joint efforts with relevant departments, the history of music playing without background in the catering departments of three major hotels has been completely rewritten. Create a warm and elegant dining atmosphere for guests.
5. Replace the green plants in the dining area many times.
According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. In addition, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box.
Six, standardized warehouse and linen management
It completely solved the situation that there was no special person to manage the department warehouse and linen for many years, and effectively controlled the unnecessary loss of linen and the chaotic situation that the recovery, cleaning and receiving of linen were not recorded.
Seven, grasp the training, grasp the implementation
Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, etiquette, service process and labor discipline, and improved the reputation of catering services among guests.
Eight, the functions of department managers have been divided in detail. Make the daily work go smoothly.
The exhibition, especially various major receptions, can also be successfully completed.
Nine, everyone is equal before the system
For half a year, I have always adhered to the principle that everyone is equal before the system. What employees are required to do, managers must first do, reward and punish in strict accordance with the system, reward with great fanfare, and truly achieve the effect of reward; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning. Of course, I am sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders. There are still some shortcomings in catering work:
1, there are still some employees who have poor subjective initiative in service consciousness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy and in-meal service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.
2. Some employees still lack the consciousness of unity and cooperation.
3. The executive power of personal management needs to be further strengthened.
4. Individual employees still lack the awareness of saving.
5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.
With the implementation of the new hotel standards, our hotel will have a long way to go in the future. 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 strengthen and improve the management level, service level and personnel quality.
In view of the above work, the work plan for next month is formulated as follows:
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 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, and the training method is still partial. 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 improve 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.
Food and beverage month summarizes how to write 5 selected articles;
★ Five essays on the summary of catering work in 2020.
★ Choose five essays on the annual work summary of the restaurant.
★ The annual work summarized 5 articles on catering management.
★ Choose five essays on the work summary of restaurant waiters.
★ Summary of the work of catering managers in five selected hotels
★ Five essays on the work summary of the Food and Beverage Department in 2020
★ Summary of catering waiter's work and personal annual work: 5 essays.
★ Five selected model essays summarized by the manager of the catering department at the end of the year.
★ 5 latest year-end summary essays of the Food and Beverage Department.
★ Five selected catering marketing experiences.