Summary is a written material that reviews and analyzes the study, work and life or their completion, including the achievements, existing problems, experiences and lessons gained in a certain period of time. It can make sporadic, superficial and superficial perceptual cognition rise to comprehensive, systematic and essential rational cognition. Let's write a summary for ourselves. But I found that I didn't know what to write. The following is a summary of my catering work for a week, which I carefully arranged. Welcome to share. Summary of catering work for one week 1

It has been more than a year since I joined xxx Company in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in X year and briefly outline my work plan for X year.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality and vitality. Summary of Food and Beverage Work Week 2

Time passes quickly, and 21xx years will pass again unconsciously. Under the fierce competition in the food and beverage industry, under the correct leadership of the hotel's senior leaders and department managers, we are striving around the business indicators issued by the department.

Looking back this year, we received birthday banquets, wedding banquets, business banquets, conferences, buffets and high-standard VIP receptions. * * * Completed 2.23 million yuan, an increase of 281,111 compared with the same period of last year, but it still needs efforts compared with the progress of striving for indicators. The summary of this year's work is as follows:

1 Pay attention to employees' ideological trends, stabilize employees' thoughts to maintain good working conditions, provide high-quality services for guests, find shortcomings, correct them in time, and improve them, pay attention to each employee's ideological trends, talk to employees regularly and do ideological work, and deeply understand their recent work and life, from which problems can be found and solved.

2 Strengthen employees' awareness of opening service. "Communication" is a bridge to the heart, so as to close the distance with the guests, improve communication with them, and at the same time understand their preferences.

3 gfd, courtesy etiquette requires that employees be inspected and indoctrinated repeatedly at the regular meeting every day, especially the smiling service, so that employees can realize the importance of smiling service.

4. In order to ensure a clean and comfortable dining environment for the guests, the sanitation of the banquet hall on the first floor should be divided into people.

5 to improve the enthusiasm of employees and stimulate their potential service level, we have formulated a reward and punishment system and the evaluation of service pacesetters, so as to mobilize and encourage employees' positive initiative and enthusiastic service.

6 Responsibility for tableware and linen should be given to people, and regular disinfection and inventory should be carried out to ensure that tableware is not lost or damaged, so as to make full preparations for the next banquet.

7 collect feedback cards of guests' opinions and suggestions on the service quality and dishes, and make records as an important basis for our services and dishes, so as to reduce the probability of customer complaints.

according to the demand of the catering market and the target tasks assigned by the hotel, the banquet hall on the first floor was expanded and renovated in June. After building and upgrading, the current service level will be improved. Service skills and family-friendly services will also be improved to create a team with strong comprehensive reception ability. We will receive and plan the wedding reception after our renovation, and plan the work plan and business measures for the second half of the year:

1. Work plan:

1 According to the renovation of the banquet hall on the first floor, the improvement of guests' dining service requirements and the details of services, employees will be trained in skills. Open service awareness training, VIP reception service process training and family service, conference reception service process training and service level improvement,

2 If the banquet on the first floor is upgraded to a multi-functional line, VIP reception, large-scale conference, high-standard meal sharing system and buffet will be launched when there is no large-scale banquet, so as to develop business, increase revenue channels and expand business income.

3 Enhance employees' awareness of opening and selling, enhance employees' awareness of benefits, strengthen cost control and save expenses. And ask employees to take action.

4 Make preparations for the reception of "Food Festival", and let employees know the characteristics of Huizhou cuisine, so as to better sell it to guests.

5 Do a good job in this position at work and often go to the floor to learn and know the guests, get familiar with them and communicate with them, so as to improve the marketing ability. Keep learning, improve yourself, and strengthen sales business knowledge and all aspects of knowledge learning.

6 The Dining Room will be built on the original basis, making it more warm and comfortable for guests to eat. A more humane dining environment.

7 because of the large turnover of staff in the catering service industry, there are many new employees in our hotel. As an important part of the restaurant, whether new employees can integrate into the team as soon as possible and adjust their mentality will directly affect the whole team and service quality. The purpose of talking according to each employee's different personality characteristics and entry situation is to adjust their mentality to face up to their work and understand the characteristics of the catering industry so that employees can be fully prepared psychologically and quickly integrate into the collective. The intensive training of gfd, manners and etiquette, service process and skills for new employees before taking up their posts has made them deeply realize that it represents the image of the hotel and strictly abides by the standardization of the operation of four-star hotels.

8 The front desk is also an inspector, who controls the quality, speed and order of each dish.

second, according to the management measures after the transformation:

July: focusing on Huizhou Food Festival "Huizhou cuisine enters Danyang to create an organic vegetable brand"

August and September: promoting the champion banquet, the teacher's banquet and the golden autumn moon cake gift box.

October: Golden Week focuses on high-end wedding reception.

October: promotion of "hairy crabs" and crab gift baskets, VIP reception, meetings, etc.

February: group worship banquet, wedding banquet, etc.,

In short, I have learned a lot and matured a lot since I joined the catering department of New Century International Hotel for nearly two years. In this big family full of laughter, ups and downs, it is a big stage to exercise a person, and I will try my best to lead my team to the workplace. In the future work, we will constantly change our shortcomings, constantly improve our own quality, and actively cooperate with and implement various tasks assigned by hotel leaders and departments.