Through the summary, people can be scattered, superficial perceptual understanding into a systematic, profound rational understanding, so as to draw scientific conclusions, in order to correct the shortcomings, learn from experience and lessons, so that the work of the future less detour, more results. The following is my hand-picked work summary, I hope to help you!

Do catering monthly summary how to write a

Time in the silent passing, in the blink of an eye 201_year is about to draw a successful conclusion. 201_year is also marching towards us, and everyone is longing for, in the coming year what kind of story, what kind of harvest.

Looking back on what happened in this year, and the change, for it may be a year it is ordinary and ordinary. But for the 'New Century International Hotel Food and Beverage Department' for it is with how extraordinary significance, because in this year, 'Food and Beverage Department' and into a higher and more stable a step. More standardized, and under the leadership of the hotel executives and departmental leaders, as well as the support and efforts of all colleagues *** with the completion of the departmental leadership under the mandatory target of 7.6 million and strive for the target of 9.6 million. And excellent completion and designated targets exceeded is worth celebrating, but at the same time there are shortcomings need to change. Now the work of 201_ is reported as follows:

First, in today's food and beverage market is so severe, in the hotel leadership under the correct guiding ideology, will be the expansion of the first floor of the banquet hall to upgrade to create a high-specification wedding reception and reception of large banquets, in the market to achieve a great influence and create a very good reputation and publicity, at the same time, the reception of the number of banquet tables and the turnover has continued to rise with last year. The turnover of the banquet hall has been rising, compared with the same period last year, a substantial increase. At the same time in the quality of service and banquet reception on the guest handover and tracking are required of each management and staff to make guests feel "home away from home, to do so that guests are happy to come and return with satisfaction"

Second, in the autumn of August in the hotel catering department organized by the "Anhui cuisine into the Danyang and organic food will be recommended. Danyang and organic food recommendation will be organized by the hotel food and beverage department in the golden month of August "food festival activities, we successfully and excellently completed the reception. In the busy October Golden Week ushered in the "review", in the face of the difficult work, in the unity of everyone, *** with efforts, we passed the star rating. And the catering department through the star evaluation period of efforts and learning is also more standardized, whether it is the management, items placed, health and waiter's operation are more standardized.

Third, for the first and second floor is different from the box fixed reception, belongs to the multi-functional type, more posts, in the case of the waiter position is not fixed, how to reasonably arrange the staff's work position and reception work is particularly important, so each month to develop the staff's job transfer work and daily work arrangements for the work plan for a reasonable division of labor, and to make a summary of the work of each day and the emergency incident Properly handle and analyze, and supervise and inspect the work of each management.

Fourth, in order to work more smoothly and good completion and convey the work of the deployment of the higher leadership tasks, daily adherence to hold a regular meeting of the post, convey the spirit of the meeting and check the staff grooming, courtesy and etiquette.

Fifth, pay attention to the staff's thinking dynamic, stabilize the staff's thinking to maintain a good working condition, regular communication with the staff to understand the staff's true inner thoughts and feelings. And let the staff here to feel the warmth of home, and regulate the mood of the staff, so as to go to the hotel to provide quality service.

Sixth, the development of a reward and punishment system, and to make a clear distinction between rewards and penalties, so as to mobilize the enthusiasm of the staff and stimulate the potential of the staff to improve the enthusiasm of the staff to serve.

Do catering monthly summary how to write a second

August catering do pretty good, in order to do a better job next month and even later, now the month's work is summarized as follows:

First, in order to enhance the quality of service as the core, to strengthen the quality of service engineering construction of the construction of catering quality of service, is a huge System engineering, is a comprehensive embodiment of the strength of catering management, ___ year, in the daily management of the operating departments and the construction of service quality to carry out the following work:

1, the preparation of operating procedures to enhance the quality of service according to the catering department of the actual operation of the various departments of the situation, the preparation of the "banquets service operation specification", "Qing Ye Ting service operation specification", "Western-style restaurant service operation specification," "bar service operation specification", "tube" and "bar service operation specification". Bar Service Operation Specification", "Stewardship Department Service Operation Specification" and so on. It unified the service standards of each department, established the standards and basis for the training, inspection, supervision and assessment of each department, and standardized the service operation of the staff. At the same time, according to the service requirements of the VIP room, compiled the VIP room service reception process, from the reception of consultants, language requirements, seat service, liquor sales, health standards, goods preparation, environmental layout, audio-visual effects, energy saving and other aspects of clear and detailed regulations, to promote the quality of service in the VIP room.

2, strengthen on-site supervision, strengthen the walking management

On-site supervision and walking management is an important form of food and beverage management, I adhere to the principle of two or eight during the shift management time allocation (80% of the time in the management of the scene, 20% of the time in the management of the summary) and directly involved in the scene of the service, the scene of the problem to give timely corrections and prompts

3, the preparation of the wedding banquet overall practical program to enhance the quality of wedding banquet service Banquet Service Department is the hotel's brand project, in order to further enhance the quality of wedding banquet service, the preparation of the "wedding banquet service overall practical program", to further standardize the wedding banquet service operation process and service standards, highlighting the atmosphere of the wedding site, and invited the Ministry of Human Resources on the wedding officiant to carry out a special training, so that officiant Hosting a more distinctive, promote the reputation of the wedding market.

4, regularly convene special meetings on service, to explore the problems in the service

Good service quality is the core of the competitiveness of the restaurant, in order to ensure service quality, improve the level of service management, improve customer satisfaction, the last day of the month as a special seminar on the quality of service day, by the restaurant 4-5 managers to participate in the restaurant to analyze the restaurant service situation in the month to review the quality of service, share management experience, and make recommendations on the service quality. The last day of each month is set as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service situation of each restaurant in the month, review the service quality, share the management experience, analyze the typical cases, look for the root causes of the problems, and discuss the management methods. In the seminar, the restaurants learn from each other and learn from each other, the participants actively participate, express their views, dare to face the problem, dare to take responsibility, to avoid the same service quality problems occur again in the management process. This form of seminar for restaurant managers to provide a platform for communication and exchange of management experience, to ensure and enhance the quality of service has played a positive role.

5, the establishment of the restaurant case collection system to reduce the chances of customer complaints

This year, the Ministry of Food and Beverage in the implementation of the restaurant case collection system in the restaurant, collect the restaurant customers on the quality of service, quality of production and other aspects of the complaint, as an important basis for improving the management and assessment of the management level of managers of various departments, the restaurant managers of the collection of the case analysis and summary of the problems Come up with solutions to make management more targeted, reducing the chances of customer complaints.

Second, the organization of the first service skills competition, show the catering department service skills

In order to cooperate with the hotel's 15th anniversary celebration, the catering department in August organized the restaurants held the first catering service skills and catering knowledge contest, the preparation of the contest hands-on program, after more than a month of preparation and preliminaries, in the Ministry of Human Resources, the Ministry of Administration of the strong support, and success, and get the higher leadership affirmed. The higher leadership of the affirmation, fully demonstrated the catering department skillful service skills and excellent basic skills, enhance the team cohesion, inspire staff morale, and achieve the desired purpose.

Do catering monthly summary how to write a third

Into the month of ___, close to the end of ____, this month's work is focused on the preparation of better to meet the end of the year to summarize the type of meeting, the menu and wine list update, but also to focus on health and safety to start the work.

This month, in addition to the reception of membership card guests and a small number of casual guests received three team guests: Hong'an County Finance Bureau 40 people lodging and dining, Wuhan Gezhouba Industrial Company ____ Development Seminar 19 people lodging and dining and Wuhan Urban Investment Group 60 people lodging and dining in the training course of the correspondent, and for the first time the use of buffet oven out of the breakfast and the premise of the cost of the premise of continuous improvement of the quality of breakfast, guests generally reflected that the food dishes have a better quality, and the quality of the food and drink. Guests generally reflect a significant improvement in catering dishes, but this month there are several scheduled banquet cancellation and this month, fuel, gas, cooking oil, some of the ingredients and other prices have risen significantly, making this month's high cost of guest meals reached 57%, but this month's staff meal control is relatively good (although there are not reimbursed for the previous month's things recorded in this month), only more than the plan to overrun the cost of about 500 yuan.

The work of the Food and Beverage Department this month is summarized as follows:

1. Developed and implemented a food hygiene accountability system, do a good job of checking and filling out the records, and reported to the office every month according to the office requirements of the time to the office.

2. Developed a catering food hygiene training program, and staff training to improve staff awareness of health and safety.

3. Developed a series of farm-to-table dishes, updated the menu, the launch of the hot pot series, to meet the needs of consumers in winter consumption.

4. According to the actual situation, revised the existing menu, and developed a catering drinks list.

5. Produced a buffet menu and standards.

Meanwhile, the Food and Beverage Manager is still assisting the Marketing Department to carry out marketing work, the specific tasks are detailed in the Marketing Department's work summary.

Catering Department dishes positioned as game and farmhouse cuisine has been approved by the company's leadership, in order to better implement this theme, catering department in December, one of the work plan is to do the earth stove in the lodge. The villa is surrounded by mountains on three sides, rich in forest resources, we hope that the higher-ups can consider building a new earth stove in the villa. On the one hand, to save energy and alleviate the increasingly high fuel costs; on the other hand, we can develop the characteristics of our lodge, the earthen stove to do the pot rice can be used as a feature of our publicity, with the earthen stove to cook is also a lot of consumers love the characteristics of the farm. Secondly,

In accordance with the changed menu and the newly set wine list, make up the varieties within the wine list, try for a month and keep updating, and finally formulate a booklet before January next year. Thirdly, the ____ work summary and ____ work plan as well as continue to assist the marketing department.

do catering monthly summary how to write Article IV

a. Adjustment of operating measures to reduce costs and expenses.

1, the Ministry of foreign food sublet, abandoned over the years, "inside and outside the double repair", "both hands, both hands are not hard" decentralized management mode, clenched fist, focus on the development of the internal food business.

2, to determine a reasonable loss-reducing business objectives and profit targets, the management of the Ministry of Food and Beverage closely around the target tasks and indicators of the implementation of the management of hard work, and find ways to strive to reduce costs, cost savings.

3, with the management of the hotel sales task, and actively coordinate the catering department staff sales awareness, expanding domestic demand and promote export sales.

4, find the positioning, avoiding the intense competition with the hotel peripheral restaurants scattered, the wedding, meetings, training and other groups of sources as the main direction of attack, deployed a deputy manager in charge of outreach, to increase the sales of the group guest. In the meeting, the number of reunions are less than last year, vigorously do a good job in the training course of the excavation and reception, to a large extent to make up for the deficit caused by the former, for the overfulfillment of the business mission to lay a solid foundation.

Second, strengthen internal management, improve service quality.

1, pay close attention to the personalized training of the waiter. Emphasis on training the waiter's polite etiquette, the use of body language, to improve the guests to push the dishes as well as the complaints of the response, the ability to deal with, so that each waiter can be unique, in the case of fewer people, heavy work can maintain the normal play of service skills and level.

2, efforts to maintain the stability of the chef's technical level and improve the ability to innovate. At the beginning of the year for the technical situation of the chef staff for the transfer, and in the power of the weak, the number of tables when a reasonable allocation of staff division of labor, strengthen mutual cooperation, to ensure that the quality of the dishes required. Maintain a certain rate of new dishes to meet the needs of a certain period of guests seeking new.

3, strengthen the catering department of all members of the food hygiene awareness and level of training. Many times to hire the health supervision and management department with a purpose, focus on the restaurant food procurement, acceptance, cleaning, processing and other aspects of on-site supervision and training, to strengthen the food hygiene work of the constant grasp of not leaking, emphasizing the seriousness of food hygiene.

4, strengthen the management of business training. Phase, batch to participate in a variety of business training in this industry, and constantly improve the management awareness, management level, learning to use, now learning to use.

Third, the rational transformation of hardware facilities and equipment.

1, kitchen layout adjustment and decoration. Strictly in accordance with the requirements of the health supervision department to rationally plan the layout of the kitchen, dozens of years of black kitchen a new look, improve the working environment, improve the quality of health, for the "East China Expo" the success of the reception of the prerequisites.

2, the South Gate light box modification and installation. For the remote, quiet restaurant dining environment added a few points of celebration and popularity.

3, added a number of supporting wedding banquets and traditional banquets tableware, napkins and festive dragon and phoenix tablecloths, for the completion of the wedding reception has laid a good material foundation, but also for the wedding of the year to create the conditions for zero complaints.

This year in the catering industry downturn, business is difficult to do, the leadership of the Ministry of Food and Beverage often market research, to do business analysis, continuous exploration, bold test, wise decision-making, take their own way of doing business. First, the opening of six business projects throughout the year: buffet Chinese food, buffet hot pot, seafood any you click, friendship nightclub, the Millennium old turtle hot pot city, diet chain (in preparation). Secondly, to carry out joint activities, dietary department and rooms department, sauna center, tea house mutual cooperation, *** with the promotion of business; such as guests with accommodation card consumption can enjoy 15% discount, sauna center to send food business, to the tea house to provide fragrant tea points. Third, eight promotional activities throughout the year, concessions to reward California perch a dollar per strip, VIP rooms free of minimum consumption, special dishes Yishuijia, 15 yuan per section. Quality service month activities, civilized and polite month activities, sales promotion with prizes. Fourth, the sales department and the production department, according to the needs of the market consumption, the regular monthly launch of new dishes, point 18 models. The whole year launched a thousand years old turtle soup and other new dishes *** more than 200, expanding operating income of more than 1 million yuan, the hotel through a series of business activities, improve visibility, and achieved good economic and social benefits

do catering monthly summary how to write a five

Last month, in the hotel leadership of the correct leadership and various departments Under the active cooperation, I transferred to the Food and Beverage Department to lead all colleagues to unite as one, to overcome the kind of. Kinds of difficulties to achieve the following results:

First, the establishment of internal quality inspection team within the catering

Thoroughly break the establishment of more than three years of health, discipline inspection of the passive situation, take the lead in the formation of the catering department of the internal quality inspection team. Quality inspection team has catering manager as leader, team members have deputy manager and several supervisors, every day at 11:15 pm on the catering department of the region to check the problems identified one by one rectification and implementation, and according to the system of rewards and penalties. Run half a year has been the hotel quality inspection department supervision and guidance, quality inspection results to be steadily improved.

Second, the preparation of amendments to the latest Food and Beverage Department rules and regulations and the latest table standards

Combined with the actual hotel, brainstorming organizations to prepare the relevant rules and regulations. Such as the floor of the small regular meeting system, requiring each floor post in addition to the regular meeting every day on time to convene a small meeting of the floor to summarize the floor of the yesterday's shortcomings, the layout of the floor to supplement the work of the floor arrangements; on the part of the staff to work in a diffuse manner, indiscipline and violation of the law, the private take the old problem of stealing food and so on the legacy of the development of the corresponding approach to deal with it, and achieve obvious results; and the Ministry of Food and Beverage Labor Discipline; weekly plan of the sanitation system, the latest table standards.

Third, combined with the Kitchen Department developed a new tableware management approach

The implementation of the new approach, so that the tableware breakage rate is lower than any period since the establishment of the store, effectively controlling the breakage of tableware before and after.

Fourth, uninterrupted background music

Through my unremitting efforts, combined with the relevant departments, completely rewrite the history of the three hotels in the catering department without background music play. For guests to create a warm and elegant dining atmosphere.

Fifth, many times to replace the dining area greenery

According to different floors, different areas, different needs, timely and flower leasing companies to contact the arrangement, replacement of various types of flowers and trees, the use of the dining environment is always new. And the implementation of the green plant maintenance responsibility system in each area, greatly ensuring the survival rate of the green plants in each area of the box.

Six, standardized warehouses and grass management

Completely solved the departmental warehouses for many years, the situation of the grass is not managed by a person, effectively controlling the unnecessary loss of grass and grass recycling, cleaning, items to receive no record of the chaotic situation.

Seven, grasp the training, grasp the implementation

Training and implementation, both hands should grasp, both hands should be hard. For the training content, one by one to rectify and implement, step by step, step by step, step by step. Through a period of effort, the catering department of all employees whether in the grooming, courtesy and politeness, or in the service process, labor discipline and other aspects of the qualitative improvement, improve the reputation of the catering service in the guests.

Eight, each departmental management personnel in the function of a more detailed division of labor. So that the daily work can be carried out smoothly

development, especially all kinds of major receptions can be successfully completed.

Nine, the system is equal

Six months, I have always practiced the system is equal. Requirements for employees to do, managers should be the first to do, strictly according to the system of rewards and penalties, awards, fanfare awards, really play the effect of awards; penalties, penalties and ideological work and into the penalties for violators to be convinced, so that other employees to learn from the example. Of course, in front of the results I am very conscious, a lot of work from the hotel leadership requirements are still a big gap. Catering work there are still some shortcomings:

1, there is still a part of the staff service consciousness of the subjective initiative is poor, mechanical to work; part of the staff self-discipline is poor, such as the station discipline, service courtesy language, meal service, etc., the management of a kind of leadership in a different state, the leadership is not in the absence of the lack of a qualified waiter should be the quality of.

2, part of the staff still lacks the sense of unity and cooperation.

3, individual management in the implementation of the power still need to be further strengthened.

4, individual employees still lack of saving consciousness.

5, a very few employees still exist to steal food and other irregularities

With the implementation of the new standards of the hotel, our hotel's future will be a long way to go, although we have experienced nearly four years of practice and exploration and achieved some success, but we must always keep a clear head, aware of the limitations of the market 郓城 market, the consumer groups to further polarize and influence some consumer groups to do Shengda repeat customers. Groups do Sundance repeat customers in all aspects of internal factors, as well as the industry continues to emerge and the impact of fierce competition. Therefore, we need to focus on the first half of the existing problems continue to strengthen and improve the level of management, service level and quality of personnel.

In view of the above work, especially the development of the next month's work plan is as follows:

First, continue to strengthen the staff's business skills training, improve the overall quality of staff

Each member of the catering department is the image of the hotel window, not only the overall image to be able to withstand the test, the knowledge of the business and service skills is the embodiment of a hotel's level of management, in order to will be Business knowledge and service skills to remain on a foundation, we must grasp the training work, if the training work does not keep up, it is easy to lead to a lack of enthusiasm for the work of the staff and the business level of slack, therefore, the second half of the second half of the plan each month, according to the staff to accept the progress of the business and the new and old staff to carry out the necessary hierarchical training, the training is still mainly in favor of the lectures and on-site simulation, and supervise their work in the middle school and use it. The training method is still mainly in favor of lectures and on-site simulations, and supervise them to learn and use them in their work. At the same time, at the end of each month to the hotel quality control department to submit the next month's training program to facilitate the hotel quality control department to give timely supervision and guidance.

Second, to further strengthen the flexibility of the bar food and beverage reservations, as well as the box waiter's awareness of the promotion of alcohol and skills, to improve the level of alcohol sales, thereby improving the economic benefits of the hotel in many ways.

Third, strengthen the ideological education of employees. Use every opportunity to constantly instill in the staff the concept of the customer is God; at the same time to motivate the staff to carry forward the spirit of solidarity, enhance staff cohesion, and establish a collective concept of honor and shame.

Fourth, continue to do a good job of "energy saving"

1, pay close attention to the savings of daily consumables. Such as napkins, toothpicks, cloth and grass, tableware.

2, reduce the consumption of equipment operation. Such as air conditioning reasonably open and close in a timely manner.

3, put an end to the toilet long running water, long bright lights and so on.

Fifth, highlighting the people-oriented management concept, to maintain the habit of communicating with employees to increase understanding of each other, to facilitate the development of work. Planned for each month to find the department of each position to talk to the staff, mainly focusing on work and life, so that employees in their own work departments can find the object of complaint, to ensure that the communication process is smooth, according to the staff to put forward the rationality of the requirements of the management staff at all times will be the heart of the problem as their own to solve the problem for the staff to solve the problem. If you can not solve the timely report to the hotel leadership to seek help. Let the staff really feel that they are in the department, the hotel is respected and valued, so that everyone can have a good mood, which helps to better serve the customer.

Six, continue to do a good job within the department of quality control

Daily quality control, mainly to check the positions of staff grooming, courtesy and politeness, health and discipline, meal service details, dormitory discipline and health inspection. Regularly reported to the hotel quality inspection department to the door to supervise and guide the work, and take the initiative to report on the department's quality inspection, so as to continuously improve the door quality inspection standards.

Seven, enhance the supervision mechanism and competition mechanism, and gradually change the individual management personnel implementation of the situation is not strong.

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