annual work summary of catering industry

summary is a written material to review and analyze the performance of study and work life in a certain period of time, which can make us think. Therefore, we should review and write a summary. How should we write a summary? The following is a summary of my annual work in the catering industry, hoping to help you.

summary of annual work in catering industry 1

I found many problems in this month's work.

Of course, I can only give some suggestions to the leaders. First of all, I have to eat. The first problem I encountered when I came in was eating, and all the employees demanded to change it. That is, when my colleagues had to go through the slop room to pour the rest of the food after eating every day, there was always a glare and tears that I couldn't hold back. There were many early shift workers in that place, so I hope to make rectification.

The second place is our locker. The items in that place are very unreasonable, and there is a basket of rotten leather shoes with a ladder across it, which makes the space smaller. There are also several dining cars there, which makes colleagues have no good working environment. The facilities and equipment in the staff canteen should be replaced. The background music in the hall is too loud, the music sound is controlled at about 61 decibels, and the hygiene in the hall is barely acceptable. The arrangement of the sideboards in each area is not standardized, so it needs to be arranged frequently, so we should pay close attention to it. If we don't pay close attention to it, the next work will not be so smooth, so we need to pay close attention to it. There are too many things in the sideboards in Area C, so whether to take what should be taken away or not, so as to make more room for useful things, the tableware prepared on the card is not enough, and the job responsibilities of employees in each area are not clear, especially part-time.

In addition, many employees' services are often out of touch, and services are often not in place. In order to avoid this situation, we hope to pay more attention to training employees' service awareness, strengthen their service awareness, service concept, the principle of goodness among colleagues, and personal work goal is to successfully complete the task. In addition, in order to improve work efficiency, several areas in the hall should be added with several telephones to facilitate contact with the kitchen. There is also the need to find an excellent caterer, because I think if we want to find a waiter to serve dishes, it will definitely make the whole service process out of touch, and the consequence will be to make guests feel that our service is not thoughtful.

It is also important to emphasize that waiters should pay attention to writing down the time when opening the menu, so that the kitchen can make dishes in time. Tableware in different areas is not uniform. For example, there are several types of spoons, and what it will look like when they appear at the same table at the same time. The chopstick holder is also very dirty. The chopstick holder is rotten like a broom and needs to be replaced. The furnishings on the table are also scattered. At the wedding banquet, there are towels and brewing. The way of covering chair covers and chair covers needs to be changed. One person is the same, and it should be unified. In addition, the countertops in various regions are not uniform. There should be corresponding personnel to find the field and supervise the work of the whole site. In addition, there should be a quality supervision and management team to improve the work and let the company develop as soon as possible. Summary of the annual work of the catering industry 2

The coming 21xx year is an extraordinary year since our catering department resumed its normal operation. In fact, it took only half a year to start the work. During this period, in addition to the normal reception work, the catering department also formulated various management systems suitable for itself and paid close attention to their implementation, and actively carried out necessary training to improve the quality of employees step by step. Both reception capacity and employees' mental outlook have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening internal management

1. Formulated a new Staff Code, which was approved by the villa and implemented in the catering department after a few modifications, and standardized the staff work standards. Based on the staff code, combined with the work situation of the catering department, formulated the staffing, various post responsibilities and specific operation specifications of the catering department, which was more than 71. 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 regular meeting (interrupted when assisting in marketing work in Wuhan), hold the staff life meeting once a month, formulate the weekly cleaning key work, strengthen the management work, improve the quality of employees, change the lazy work habit formed by long-term semi-closure, and change their mental outlook. Change the original situation of borrowing people from hotel management companies to help with services when meeting more than 71 people. The normal reception of meals, meetings and entertainment can be easily done only by the unity and cooperation of existing employees. At the same time, the good spirit is constantly reflected. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up a bag with 21,111 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it over to the front desk; Xie Yuling picked up the envelope containing 111 yuan discarded by the guests and immediately handed it over to the food and beverage department after the reception of the financial hospitality of Hong 'anzhan Store by the Provincial Department of Finance. In February, all the waiters in the Disabled Persons' Federation meeting were supposed to act as hostesses, but the breakfast buffet was not collected as soon as the meeting was over. When the table was not cleared, the chef took the initiative to collect meals alone and took care of the front desk.

3. A la carte menu, banquet menu, buffet menu and wine list have been worked out, and they have been adjusted and revised in time according to the response of the reception guests at several large-scale meetings.

4. The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been replaced accordingly, so that it can meet the current work requirements and development needs.

5. The hygiene responsibility system has been implemented, and the responsibility has been assigned to people, which has changed the original messy situation, especially the sanitary condition of the kitchen has been significantly improved. At the same time, the food and beverage department is divided into five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange special personnel to be in charge of the men's and women's dormitory 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 security work of the Food and Beverage Department, and take turns to be on duty every day, and check the work including hygiene, safety, engineering problems, attendance, work completion, opening and closing files, etc. Effectively check the work and put an end to hidden dangers. This inspection will be regarded as one of the assessment contents of every employee in the food and beverage department.

Second, strengthen the improvement of employee welfare

1. Improve employee meals, formulate weekly recipes, make them carefully, and listen carefully to employees' feedback to make positive improvements.

2. After work, organize mountaineering exploration activities and carry out bonfire barbecue activities, which will not only increase entertainment items when guests come, but also enrich employees' spare time.

3. After the projector is bought, the newly released blockbuster will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, efforts will be made to create a harmonious atmosphere of unity and cooperation and enhance employees' sense of belonging and collectivity.

4. The money from selling garbage every month is used as the activity funds of employees, and as a welfare, some summer fruits and socks are bought for them.

3. Reasonable transformation of hardware facilities and equipment

1. Adjustment and decoration of kitchen layout. 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, improving the working environment and sanitary quality, which provides a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall coordinated as a whole.

3. Add screens to separate the hall from the kitchen.

4. Install the projector and the automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5. Add Buffy stoves to increase the diet.

IV. On the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department and arrange the manager to help develop the marketing market

V. Closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept

All members of the Food and Beverage Department always keep in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, play the role of the nerve center of the villa, cooperate and assist the housekeeping department and office in carrying furniture, cleaning up the garbage in the main building and other activities, with the service belief that everyone is for me and I am for everyone, serving the villa and serving employees. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Although some achievements have been made in this year's work, there are still many difficulties and problems:

1. The catering department has fewer staff, a wider management scope and a shortage of staff. Although it can successfully complete the reception task, the quality is poor and it cannot reflect the special service.

2. The rules and regulations are not perfect enough, 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 in response to market changes.

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 dining room 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 from the times, and smallpox has fallen off seriously, which needs to be repaired or updated urgently. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the middle 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 their needs.

7. There are no attractive projects in the villa, which affects the business situation of the food and beverage department. Increase recreational facilities, saunas, etc. Summary of annual work in catering industry 3

Time flies, time flies. In a blink of an eye, I have been the manager of the food and beverage department for two new years. During this time, I regard the hotel as my home and do my best, no matter the big or small things. Because I must do everything well, so that I can live up to the trust of my leaders. In xx, the Food and Beverage Department successfully received all tasks. This is inseparable from the concerted efforts of employees and the vigorous cooperation of various departments. So the strength of the team is infinite. We carefully take stock of the fruits of the bumper harvest and look up at the trees full of silver flowers in the coming year. Everyone should have a happy smile on his face.

seek development through difficulties and profit through stability.

(1) As the saying goes: iron camp cards, flowing soldiers. As a food and beverage department, the turnover of employees is particularly fast, which increases the management difficulty of the food and beverage department. Therefore, when new and old employees alternate, I draw up a new training plan, conduct targeted training, teach and preach them personally at the service site, and test their service awareness and flexibility with strict standardized service procedures, so that employees can consciously increase organizational discipline and collective honor, strengthen their sense of mission and ownership, standardize service operation procedures, and improve service quality. So that that work of the restaurant can run normally.

(2) When the catering industry is depressed and business is difficult to do, I update dishes and adjust prices through market research and business analysis, and contact the conference wedding banquet through various channels, thus bringing better benefits to the hotel.

2. Hard work, perseverance, and the reputation of the hotel.

During the Golden Week of November, the Food and Beverage Department not only received a wedding banquet in the Guangbo Hall of the Peony Garden, but also received a meeting with more than 411 people in the sports hotel at the same time. The difficulty of the task made everyone in the food and beverage department sweat. With the great cooperation of all departments in the hotel, especially the sales department, we twisted into a rope and worked overtime. Finally, the hard work paid off. At the same time, we successfully prepared a meeting for more than 411 people to deliver food. Among them, the hotel staff are United, and the arduous task is solved in our hands. It also gives customers a new understanding of our hotel.

In the process of receiving the wedding banquet, it is very hard for the waiter to adjust the tables and chairs between floors. We have such a group of employees who put the overall situation first, regardless of personal hard work. This is the wealth of our hotel people. At this point, I think of the corporate culture of marriott Hotel, a subsidiary of Marriott Group, which ranks third in the world: "Take care of your employees, and they will take care of your customers". At the same time, they also emphasize retaining talents. Talent is the pillar of the enterprise, which is reflected by our leaders as soon as they take over the museum. I also respect this principle.

Third, do a good job in management, strengthen coordination and improve comprehensive reception capacity.

(1) In this year, Yang Jingli and I improved the meeting system of the Food and Beverage Department, including year-end summary, quarterly summary, daily waiter evaluation meeting, daily review meeting, weekly regular meeting and health inspection report meeting before class. Due to the improvement of the system and the improvement of the meeting quality, the instructions of the superiors were also implemented and executed in time.

(2) Strengthen the coordination relationship. There are many waiters in the catering department with different temperaments, so it is necessary to coordinate the relationship between them, emphasize cooperation, and explain that the foreman must repeatedly emphasize the importance of cooperation at the weekly meeting. If there is a mistake, they must not pass the buck to each other, dare to admit the mistake and help each other correct it. Often care about each other and discover each other's advantages. Facts have proved that this practice is correct.

(3) Improve the comprehensive reception capacity. The food and beverage department not only receives normal individual meals around the table, but also receives large-scale conference buffet meals, box lunch wedding banquets and birthday banquets. Make the guests happy and come back satisfied. And change the menu in time according to taste, so that customers can eat more comfortably.

looking forward to xx, I am full of confidence.

as the manager of the catering department, I will make persistent efforts to train every waiter strictly, so that every waiter can be independent and let them understand that "the day is going to be a big responsibility for Sri Lankan people, so we must first work hard for their minds and bones". At the same time, let them understand that "a smile is a weapon". Strive to welcome the Olympic Games with a brand-new service concept and service lineup.

I wish all leaders and colleagues a new atmosphere and a new fortune in the New Year. Summary of annual work in catering industry 4

In the coming 21xx years, the past year may be lost, sad, successful and happy, but it doesn't matter, it's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I was thinking, without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands.