The catering industry was introduced earlier in China. The continuous influx of internationally renowned catering enterprises has had a profound impact on the business philosophy, service quality standards, cultural atmosphere, diet structure and quality requirements of employees in China's catering industry. The following small series has compiled five selected model essays for you to learn from.

summary of food and beverage work 1

Looking back on the study work in the past year, with the correct leadership of the superior and the strong support of all departments in the hotel, the food and beverage department United and brainstormed and successfully completed the annual plan. A summary of the work in one year is given

1. Operation

1. Completion of various economic indicators

The annual operating income of the catering department is 21 _ _ .1—11.31. * * *: 2,111,111 yuan, which is 52,135 yuan lower than last year's: 2,162,135 yuan, with an average of 1,111 yuan this year.

II. Daily management

1. Standardized management of the department

It is composed of department managers on 21 _ _ _ _ 8.15. Every day at 11:15, all areas of the department are inspected, and the problems found are rectified and implemented one by one, and rewards and punishments are clearly defined according to the system regulations, and the health is steadily improved.

2. Cost control and energy saving and consumption reduction

A new tableware management method has been formulated in combination with the kitchen department. Tableware shall be put away in order, classified and framed, cleaned by classification, cleaned by fragile articles themselves, regularly turned on and off the lights, air conditioners and water heaters every day, reasonably used leftover materials without wasting, strictly controlled low-value consumables, so as to ensure that recipients have records.

3. Pay attention to "sales" and "housekeeping"

①. Launch all-staff marketing of the department, mainly through word-of-mouth publicity.

②. The warehouse and linen management warehouse were standardized. The linen was sorted and counted by the foreman, and the small square towel was cleaned and stored by the department.

(3) Establish the supervision system of product estimation and supply.

④ focus on "training" and "implementation". Train 1 etiquette and service awareness, 2 spread tablecloth, tray, set the table, serve food, pour wine, fold the cloth, 3 personally participate in the service work and check it regularly.

⑤. Be a beautiful hotel and a safe hotel. Do a good job in environmental sanitation, protect the peripheral greening, focus on fire prevention and theft prevention, pay attention to food safety, and ensure their own well-being.

⑥. Everyone is equal before the system.

3. There are still some shortcomings in the catering work

1. Some employees still have poor subjective initiative and go to work mechanically, while some employees have poor self-discipline, such as standing discipline, polite service terms and in-meal service.

2. Some employees still lack the sense of teamwork.

3. The executive power of individual management still needs to be further strengthened.

4. Some employees still lack the awareness of saving.

We have made the following plans for the work in 21 years

1. The business goal

RMB this year, and we will strive to reach RMB next year, and we will continue to keep the number of major complaints at 1

2. Daily management

We will continue to strengthen the training of employees' business skills, improve their comprehensive quality, and 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 it in time.