Work summary is to conduct a comprehensive and systematic general inspection, general evaluation, general analysis and general research on the work in a period of time, and analyze the shortcomings of achievements, so as to draw lessons from them. Make a summary of the catering work. The following is the catering work report I collected and arranged for you, hoping to help you. Welcome to read the reference study! Food and beverage work report 1

In the first half of 21xx, under the correct leadership of the hotel leaders and the efforts of the staff of the food and beverage department, the operating income of the food and beverage department in the first half of 21xx increased by nearly 13 percentage points compared with previous years, and the overall service level and product quality gradually improved. Now the contents are reported as follows:

1. Business analysis

①. The business index of the food and beverage department in the first half of 21xx was * * * 346126.

②. In the first half of 21xx, the catering department * * * achieved the business target of RMB 3,172,953, including RMB 1,912,158 for Chinese restaurants and RMB 1,161,795 for western restaurants. Compared with the same period, the first half of 21xx has been obviously improved, and the efficiency improvement rate is 12.8%, which is inseparable from the correct guidance of hotel leaders, the hard work of department employees and the mutual cooperation between departments.

ii. reception work

banquet reception: in the first half of the year, * * * received 59 large-scale banquets, including 22 wedding banquets, 21 meetings and meals of the supervision bureau, 9 buffet teams and 8 meetings and meals.

under the personal guidance of the leaders, the catering department will be responsible for all the work according to the reception plan, and the chef Zhu Ruyun will be responsible for preparing dishes in advance and listing the menu in the kitchen, so as to make the dishes fine and hygienic. All the front desk staff are in place, and the number of people is positioned in the wedding banquet service, and the service standard is required to ensure the successful completion of the reception.

By the end of October in the second half of the year, 26 wedding banquets, 18 meetings and 9 banquets have been booked. On this basis, the Food and Beverage Department will continue its marketing and publicity, and increase the number of reservations while providing good services.

iii. internal management

the catering department is a department with a large number of hotel staff, and its management is complicated. Under the guidance of leaders, the department put forward the principle of strict management according to procedures and applying in advance, and actively communicated with employees to understand the work dynamics of each employee, formulated regulations for employees to go to bed according to the instructions of superiors, put an end to the phenomenon of going to bed late, and combined with the leave system, realized the improvement of dormitory management. Since I accepted the work of the Food and Beverage Department in mid-April, I have taken "improving staff service and increasing customer satisfaction" as the focus of my work. From the actual evaluation in the past three months, employees have greatly improved their manners, service awareness and communication understanding.

①. Staff training

"Training is the foundation, and practice should be improved". Since taking over the work of the Food and Beverage Department, the department has conducted training for dozens of times. The front office has carried out detailed training on the staff's walking posture, standing posture, end support, on-the-spot stage drill, etiquette and courtesy, drinks and dishes knowledge, and at the same time refined the "six skills of food and beverage" and taught the staff in every detail.

The kitchen has an overall meeting once a day to summarize the work of the previous day. The chef explains the production procedures and requirements of dishes on the spot according to the feedback and complaints from guests, strictly controls the quality, and organizes chefs to go out for study and study irregularly, so as to bring forth the new while ensuring the original hangzhou dishes characteristics of the hotel.

From the actual situation in recent months, the overall level of employees has been greatly improved, but there are still many shortcomings. This task will also be one of the key tasks in the second half of the year.

②. Unify thoughts and correct work style

Before each training, the department will carry out publicity and education, changing "Hotel is my home, development depends on everyone" from a slogan into a spirit, requiring every employee to "be excellent in both quality and talent" to improve the sense of collective honor and ideological and moral level. And in accordance with the principle of "those who are able to go up, those who are equal give up and those who are inferior go down", cooperate with the human resources department to assess each employee, praise the employees who love the hotel and work actively, and give certain priority in the rotation of employees' private rooms; Strengthen communication and training for employees who lack work attitude and lax discipline, change their minds and correct their attitudes in order to narrow the gap with outstanding employees; Give serious treatment to those who have a negative work attitude and do not obey the leadership, and set a typical example to give everyone a warning.

③. Asset management

In 21xx years, we summarized the past experience, implemented regional goods positioning, and put it into practice. We strictly required employees to take good care of hotel resources, and cooperated with the financial department to make a thorough inventory every month, so as to prevent the loss of assets.

④. Customer file system

For frequent customers, regular customers, agreement units and VIP guests who come to spend money, the Food and Beverage Department establishes guest files, which record the names, units, contact numbers, food preferences, customs and taboos, consumption standards and settlement methods in detail, and requires every waiter to be "well-known" to these important guests, that is, to remember the appearance of the guests and call them out at the first time when they come to the store for the second time.

⑤. Analysis of business records

Every day, the foreman on duty will assist the receptionist to make a good record of the catering business of that day, and divide it according to the guest level, which will be an analysis content of the daily regular meeting of the catering department, and at the same time, as the tracking and attention of new guests, when the consumption frequency or amount of new guests reaches a certain standard, it will be added to the customer file as a basis.

iv. safety training

safety is the premise of business. The Food and Beverage Department requires the duty manager to check the safety of the business area three times a day in the morning, at noon and at night, and strictly control the water, electricity, kitchen products and tableware disinfection.

①. The department continuously conducts safety training for new and old employees to improve their safety awareness. (2) the front desk requires tableware disinfection, and tableware hygiene inspection is carried out irregularly to ensure the safety of guests' meals.

③. Food shall be kept and classified in the kitchen, and marked. All kinds of food shall be stored in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample-keeping work has been done for all meetings, and food poisoning has been avoided.

④ actively participate in all kinds of safety training organized by the hotel, so that every employee can integrate safety awareness into their daily work.

Work plan for the fifth and second half of the year

In the first half of 21xx, the food and beverage department has made a good start, and the second half is the peak season of tourism, banquets and corporate gatherings in Dalian, and the food and beverage department strives to make greater achievements on the basis of the first half. The specific plan is as follows:

①. Do a good job in catering reception under the premise of ensuring safety.

②. Strengthen staff training, aiming at the weak links such as etiquette reception, carry out intensive training, implement a perfect reward and punishment system, organize chefs to go out to study in time, and innovate more.

③. Complement the guest files and establish a complete VIP reception process.

④ strengthen the management and supervision of banquet service and make a perfect banquet service process.

⑤. For the thank-you banquet after July, make a complete banquet menu and do a good job in marketing and publicity.

⑥. Prepare moon cake marketing in advance, increase customer feedback service, and do a good job in maintaining and contacting catering customers.

⑦. Complete the renovation of the dining room and the improvement of tableware in the catering department, and strengthen the sales promotion and seafood training of employees.

⑧. Implement the policy of "all staff marketing", strengthen communication between departments, learn from each other's strengths, and strive to make the work more perfect and in place. Food and beverage work report 2

In retrospect, under the correct guidance of hotel leaders, with the close cooperation and strong support of other departments, the Food and Beverage Department focused on the business objectives and tasks issued by the hotel and the requirements of relevant assessment standards through the concerted efforts of all the staff of the department. At the same time, the department took the opportunity of the hotel to carry out "double innovation" activities, starting with promoting standardization, stressing quality, comparing quality and building image, especially in September X. In order to achieve standardized management, further consolidate the achievements of "double innovation", further sum up work experience, improve work measures and promote the improvement of departmental work, the work done by the department throughout the year is summarized as follows:

1. Successfully complete the annual operating index

According to the annual operating income index of the hotel catering department, it is 11 million yuan. In the whole year, the actual business income was 12,845,854 yuan, including 21xx51 yuan for staff canteen, 9,112,836 yuan for guest canteen, 3,181,185 yuan for wine and drinks, 251,288 yuan for cigarettes and 119,194 yuan for other income, accounting for 1.29% of the annual plan of 1 million yuan.

judging from the operating situation this year, this year has increased by 6,882,141 yuan compared with the previous year. The growth rate is 53%. Among them, the guest restaurant increased by 33221xx yuan, with an increase rate of 36%. The staff restaurant increased by 18,369 yuan, with an increase rate of 9%.

2. Make daily receptions smoothly

Throughout the year, * * * received 14,786 tables (134,577 people), including 2,789 high-end banquets (26,884 people), 3,573 meetings (34,532 people), 14,516 banquets (146,573 people) and 7,611 zero guests. Compared with last year, the annual meal volume increased by 18741 tables (192742 people).

3. Strictly implement various management systems

1. The department has established a perfect management system. The quality inspection team composed of department managers, department heads and team leaders clearly divides the work of the supervisors, and each team is responsible for the management of several small teams. The teams both divide the work and cooperate, and implement the management system from top to bottom, requiring the first level to be responsible for the first level, and implementing rewards and punishments, which improves the sense of responsibility of managers.

2. Improve the departmental meeting system. According to the requirements of the hotel, the department insists on holding daily pre-shift meeting, weekly management meeting, monthly business analysis and food seminar, etc., and timely communicate with the department's work, analyze problems in time, handle them reasonably and sum up experience.

3. Adhere to the departmental training system. In order to make the training achieve the expected effect, the guiding ideology of "purposefulness", "practicality" and "timeliness" should be defined first. Secondly, designate a person to be in charge, formulate a training plan, combine theory with practice, "one-on-one" training in the process of service, and timely learn and train new dishes and drinks at the pre-class meeting; After work, we will

analyze and comment on the cases found in the service that day. The service skills of some employees in the training department have been greatly improved.

4. Strengthen the awareness of star-rated hotels. Since the hotel began to create a "four-star", the department has asked all employees to raise their awareness, be proud of being a member of a high-star hotel, and work hard on the skills and awareness of customer service at work, so as to provide quality services for guests and realize self-worth.

Fourth, mobilize the public to realize all-staff marketing

Within the department, employees are encouraged to do all-staff marketing, and all of them are salesmen. Through the opportunities of collecting accounts, meeting reception and so on, they can keep in touch with guests at any time, strengthen contact and increase the number of customers. Some employees in the department have their own regulars and can directly book rooms for guests. For the old customers, they feel at home and give them more personalized services. The department presents flowers or cakes to the guests who come to the store for their birthdays in time, and reasonably promotes hotel projects other than catering. For example, after dinner, introduce guests to spend money in recreational places and help them book rooms. Expanded the hotel's revenue channels. Give full play to the window function of the department, take advantage of the large number of banquet receptions, and promote the reception of private rooms and the services of rooms and conference rooms by issuing contact cards, taking the initiative to introduce and recommending by friends. Many employees have the ability to promote the hotel.

The department has also done a lot of work throughout the year, such as organizing staff activities frequently to enliven their spare time; Caring for employees with difficulties in the department and donating to colleagues with difficulties collectively; Employees can't wait to find money, but there are still some shortcomings in many aspects, which need to be summarized and < P > analyzed to promote the next work.

1. Internal management needs to be strengthened

1. There were many employee disputes in the department this year. In the first half of the year, there was a fight between the chef and the front office staff in the staff canteen, and in the second half of the year, there was a fight between the management and the staff, and there was a contradiction between the staff and the chef, which had a great negative impact on the department and the hotel, and seriously affected the orderly management of the department. After the incident, the hotel and the department had taken corresponding measures, and discussed and analyzed the above incidents in the department.

2. The material management of the department needs to be optimized. For example, the tableware, cups and utensils in the restaurant are damaged and still used; Some facilities and equipment are improperly used and maintained in time, resulting in damage and unavailability; Some supplies will be used if they are not equipped properly; Different specifications and models can be used; Problems such as the mixed use of old and new materials have caused many quality problems in service reception. In view of this problem, the department will conduct a comprehensive inventory in the near future, and supplement, repair and improve it in time.

3. The internal connection of the department is not clear. During the reception, there are often mistakes in work, especially the waiters at the bar, which have errors in contacting customers, cashier reception and uploading, which affects the overall catering reception. In view of this, the department has strict requirements, and is prepared to adopt the end elimination and use the right people to do the right thing.

4. The execution needs to be strengthened. Some managers are inefficient, the work instructions and reports are not timely, and the work coordination is unreasonable, which leads to a lot of work in the department being in a passive situation. This problem should start with small things, be strict, step by step, and gradually improve.

Second, the development of dishes is not timely

The chef in the back of the hotel does not have his own special dishes, or it is a specialty dish or a "housekeeping dish". The dishes are updated in time and cannot meet the needs of external guests. The chef's skills are not comprehensive and the coordination is not tacit. As a result, some guests were dissatisfied with the hotel's dishes. In view of this, chefs are required to brainstorm, study hard, and introduce new dishes, special dishes and home-cooked dishes through tasting, investigation and excavation. And update it in time. Attract more guests with excellent service and delicious food.

Third, the quality of employees is uneven

Some employees' poor professional quality, unfamiliar service skills and poor flexibility have directly affected the service quality of the hotel, especially among the guests.