How to write a summary of catering work in the first half of 2022? The roar of the blower, the noisy conversation, the busy and orderly figure and the hazy window depict a lively dining scene, which is the biggest dining scene this month and the last large-scale meeting of _ _. The coming year is an extraordinary year since our catering department resumed normal operation. In fact, it took half a year to start working. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated and vigorously implemented various management systems suitable for itself, actively carried out necessary training work, and gradually improved the quality of employees, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:
First, strengthen internal management
1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. 1, the saturated reception work of 30 people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. In June+February, 5438, all the chefs of the Disabled Persons' Federation served as escorts, but they had to eat after the meeting, and the buffet breakfast was not accepted. When the table was not cleared, he took the initiative to collect meals and take care of the front desk.
3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.
4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.
5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Assign special personnel to be responsible for the male and female dormitories in the department.
6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.
7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.
Second, strengthen the improvement of employee welfare.
1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.
2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.
4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.
Third, rationally transform hardware facilities and equipment.
1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for higher reception in the future.
2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.
Add a screen to separate the hall from the kitchen.
4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.
5, Gabafee furnace, increase the form of diet.
6. Under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work and arrange the manager to assist in the development of the marketing market.
Four, closely cooperate with relevant departments to do a good job in reception and daily work. Strengthen teamwork and deepen the overall concept
All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.
Despite some achievements in this year's work, there are still many difficulties and problems:
1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.
2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.
3. The dishes should be constantly innovated to cope with the changes in the market.
4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.
5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.
6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.
7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.
In next year's work, we will do the following:
1. Take the daily duty system of the Food and Beverage Department as an important embodiment of personal performance appraisal.
2. Formulating and implementing menus in different periods according to seasonal changes.
3. Standardize supplementary staffing. The restaurant staff are nervous when they are busy. If ecological farming is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.
4. Reasonably transform and increase facilities and private rooms. Originally, I planned to add several ktv rooms. In fact, I can add tables at the same time, and I can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table for four to six people. Guests can dine in restaurants, and guests can sing in karaoke bars. At the same time, make good use of the bird language forest and slightly transform the bamboo building to make it have the function of dining and drinking tea. Rice is a farm dish, and tea is China tea (or other drinks).
5, increase the earthen stove, form a real peasant flavor, use a lot of wood on the mountain, save fuel and reduce costs.
6. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to dishes, and medicinal liquor brewed by pharmacies is added to drinks.
7. Continue to care about employees' lives and change irregular entertainment activities such as showing movies and singing to once a week. At the same time, we will focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is while watching the stories. At the same time, movies or lectures on popular science knowledge are held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice bonfire barbecue more in case guests need guidance.
8. Continue to carry out training, and complete the specific training of service specifications according to the operating procedures and standards of the Food and Beverage Department.
9, adhere to the management of production safety, to ensure the safety of personnel and property.
How to write a summary of catering work in the first half of 2022 (Part II) I. Performance of duties
Since taking office in March, 20 _ _, I have mainly assisted the restaurant manager in the daily internal management of the front office. In the next few months (June, July, August, September), due to work needs, leadership trust and self-development needs, I was mainly responsible for the marketing of Junjun Hotel. From the front office management to internal and external marketing, from the concert "You in Zuo Lin" to the exciting Asian Cup, from the Asian Cup to the concert in Faye Wong, and then to "Perfect", the stadium held a series of activities, and the Four Seasons Restaurant also set off a business climax with the efforts of the market. Looking back on the work of these months, there are mainly the following aspects: attaching importance to study and education and encouraging yourself to make progress. I have been in charge of the internal management of the Royal Hotel since I took office. I understand that most employees of the Royal Hotel come from Hebei, Anhui, Hunan and other different regions. Their cultural level and comprehensive quality are very different, and their professional level and service awareness are not high. In view of this situation, I listed my own shortcomings one by one and conducted comprehensive training and on-site supervision. Correct the wrong management methods, explain the theory and practice the operation. The operating procedures of eight skills exercises are standardized from the aspects of standard polite expressions, smiling service, professional ethics and food collocation when guests enter the store. Through learning, employees can strengthen service quality and improve service level. When guests enter the store, they can take the initiative to serve warmly and introduce hotel dishes. When guests light cigarettes, the waiter should hand over the ashtray in time. A skill competition was held in April, and the waiter Tan Liyan won the first place in the skill competition. Other waiters have developed the good habit of asking questions if they don't understand, and asking each other if they don't understand. They have also learned a lot, their mental outlook is getting better and better, and their work efficiency has been improved. However, the operational details need to be improved.
Second, pay attention to management and build a system.
In the early stage, there were many problems in the work of Four Seasons Restaurant. The main problem is that there is no standardized system, employees are not clear about the system, and some systems have not been implemented to specific responsible persons. Through the guidance of the leaders of the quality inspection department, I listed the switching time and the person in charge of the wall and audio in the health work system, as well as the service process, personal hygiene requirements and standards of each post, and the matters needing attention in finishing the work, and conducted on-site supervision and inspection every day, which was of great help to employees to strengthen their work consciousness and clarify their work responsibilities. In the later period, the telephone cost was high, so the telephone booth was configured by the senior manager, and the telephone was locked after work, and the waiter was not allowed to make local calls, which put an end to the phenomenon of making local calls after work.
Third, grasp the communication of internal customers.
Communicate with customers sincerely, listen to their valuable opinions, constantly improve and coordinate, and feed back the feedback information of customers to the kitchen in time. For example, sometimes customers feedback that "Ami fried pork" is not enough, and "boiling fish" is not fragrant enough. Through sincere feedback from customers, plus our serious discussion and revision, we will continuously improve the quality of dishes and satisfy customers.
Four, do a good job in the reception and management of banquet propaganda work.
October is the golden season for wedding banquets. I made a wedding banquet plan and distributed leaflets to visit the surrounding units. At present, we have undertaken five wedding banquets in June 5438+ 10, and introduced them to the guests.
Advantages of Yujun Restaurant, telephone communication with wedding companies, publicity of hotel scale, etc. Make full preparations for the banquet reception in a planned way.
Five, in-depth market research, close cooperation with the sales department, grasp the market economy.
During the Youli Concert in Zuo Lin, he worked closely with the sales department to undertake the packed lunch for the staff of the organizing committee, and generated a packed lunch record of 10000 yuan. During the Asian Cup, I cooperated with the stall work and internal management supervision for many times. Through the Asian Cup, I felt the team spirit. During the concert in Faye Wong, I communicated with the leaders of the Organizing Committee for many times about the dining of the venue staff and coordinated the dishes, which earned the hotel more than 10,000 yuan for meals. Then he took over the buffet for 280 people at the perfect concert, in which the meal fee was 80-65,438+000 yuan.
Sixth, grasp the team.
Catering uses telephone to communicate with more than 30 tour groups and receives group meals every Saturday, Sunday and Monday. At present, travel agencies, travel agencies, international travel agencies and travel agencies spend the most on visiting tour groups. By taking group meals, the popularity of the restaurant is increased and the cost of the kitchen is reduced. And take advantage of the opportunity to receive group meals, seriously consult and feedback, and do a good job of feedback statistics.
In short, in this ordinary and extraordinary seven months, I feel deeply, but also deeply feel my own shortcomings. At present, the outside market has not been fully opened, so I need to continue my efforts. I will work hard in these aspects:
1. Keep learning, improve yourself, and strengthen the study of sales business knowledge and all aspects of knowledge.
2. While doing a good job in this position, we will continue to develop new customer groups.
3. Do a good job in maintaining and communicating with internal customers.
4. Arrange marketing work in a planned way.
5. Do a good job in customer statistics, constantly strengthen contact, and do a good job in customer complaint handling and information feedback.
6. Work closely with the hotel sales department to receive catering and reception services.
How to write a summary of food and beverage work in the first half of 2022 (3) With the correct leadership of the hotel and the strong support of various departments, our food and beverage department United and brainstormed, successfully passed 20 years and ushered in a new year of 20 years. The main work in the past 20 years is summarized as follows:
I. Main tasks completed this year:
Management:
1. The health responsibility system has been implemented, and the responsibility lies with people.
2. Formulate departmental hygiene inspection, daily cleaning and planned cleaning,
3. Talk to colleagues regularly to find out why they quit. And adjust the work of individual colleagues. Strive to improve the welfare of colleagues, appease colleagues, and reduce the turnover rate of colleagues.
4. It is required to do a good job in monthly attendance and assessment of colleagues, and the implementation of the reward and punishment system for colleagues is more transparent and perfect.
5. Strengthen basic management, enhance managers' sense of responsibility, and require managers at all levels to keep work logs, and their daily work should be planned and forward-looking. Strengthen internal unity, play a central role, have a clear division of labor and clear responsibilities in work, and develop a meticulous and rigorous work style.
7. In order to ensure the service level of the department, there will be a customer situation analysis meeting every day, and a service quality analysis meeting will be held once a month by the foreman or above to comprehensively summarize and analyze the feedback from the guests and carry out rectification and implementation.
8. Pay attention to energy saving and consumption reduction. Managers at all levels in the department can take energy saving and consumption reduction as the focus of daily management, and energy-saving measures are put in place. Especially during business hours and non-business hours, we can control the energy consumption of water, electricity and gas.
9, do a good job in fire control, public security, health and other safety management. Fire protection is the focus of this year's work, conscientiously implement the eight normal management of fire protection, and sign a fire responsibility letter with the hotel; Do a good job in public security, and the personnel on duty patrol regularly; Do a good job in health and safety, and strictly control procurement, operation and production.
Training:
1. Department training, make detailed training plans every month, give full play to the role of old colleagues, and pay attention to mentoring training.
2. Make an on-the-job training plan for new colleagues in the department, so that new colleagues can understand the situation and work content of the department in the shortest time and enter the working state as soon as possible.
3. Ask the foreman to carefully record employee training files and strengthen training for weak links.
Get all kinds of honors:
1, 20 _ _ _ _ _ officially became a listed four-star tourist hotel.
2 2. 10/On October 20th, the first "Lee Kum Kee Cup" dish innovation design competition won the bronze award of famous group innovation.
3, 20 _ _ _ _ _ officially became the first Yolanda 5S management demonstration unit in Zhejiang Province.
Second, the existing problems and future plans
1. Strengthen the improvement of some deficiencies in unannounced visits and strive for perfection in future work.
It is not enough to pay a return visit to customers. Next year, we should strengthen the work of the marketing department and establish and improve customer files.
3. Because of the high mobility of colleagues, new colleagues are not skilled in their own work, so they need to strengthen their business skills and training.
As the saying goes, "dribs and drabs make extraordinary achievements", although the catering department has made some achievements in the past year, we also deeply realize that some work has not been done well. In the future work, we will further strengthen our own construction, strengthen system construction, strengthen business and professional technical training, improve service awareness and service level, and make greater contributions to the development of hotels.
How to write a summary of catering work in the first half of 2022? With the joint efforts of all our staff, the first half of 2020 is over. In the past six months, although I encountered some problems, they were all safely spent under the wise guidance of the management of our company. Now let's sum up the work in the first half of the year.
As the restaurant manager of the company, I standardized the staff and unified the scheduling according to the indicators issued by the leaders, which enhanced the competitiveness of our restaurant and won the praise of many customers. Because I understand that our company depends on customers for survival, so we can meet customers' dietary needs and occupy a place in the catering industry. I strictly control the hygiene, service and kitchen of the restaurant, which has created a good situation now.
Regarding food and beverage hygiene, I emphasize that we can't see any garbage, oil stains or even a little dust on any desktop. Customers come to our restaurant for dinner and like the clean environment of the restaurant. We must ensure that the seats and dining tables where customers sit are clean and tidy, otherwise, when customers see that these places are not clean, we will lose more than one customer. It is difficult to build a good reputation, but it is easy to lose it because of a moment's negligence, so when I work, we will put a clean film on the table, and at the same time, customers will clean up the table as soon as they finish eating, and need to put another film to wait for the next customer. Chairs also need to be checked for hygiene, and will generally be replaced in time to ensure that customers have a clean and comfortable dining environment.
In terms of service, I emphasize politeness and credibility. When serving customers, you must think twice before you express what you say. If the service personnel can't do it, they must report to the next higher level and make a response after getting a reply. At the same time, we must emphasize fast serving and ensure that customers can enjoy it with peace of mind. We can't delay. Customers often lack patience, and only the fastest service can satisfy customers. In the process of serving food for the clients, we must handle it carefully, never act rashly, and smile politely in the service items. We can't keep a straight face and let customers feel our service attitude. Many times, these small details have no effect, but they have been liked by customers. Paying attention to details can reduce unnecessary troubles and make our service more thoughtful.
The kitchen is very important. When I work in the kitchen, I ask every chef to do a good job in kitchen hygiene, at the same time, I should speed up cooking and make the food delicious, otherwise the food is not delicious and nothing is useful. Every chef should be able to accurately estimate the time and make corresponding preparations, which is also convenient for our next work. Every chef should have good quality, pay attention to personal hygiene and pay attention to hygiene when cooking. Although customers can't see it, this must be done well, because it can also become the characteristic of our company and attract customers to eat.
I am a detail-oriented person. Although I have strict requirements for employees at work, I also care about the situation of employees at rest, and I will make adjustments according to the situation. It is also my basic practice to guarantee service and take care of employees for half a year. I will continue to work hard in the next work to make our company famous.