summary of the work of the food and beverage department in the second quarter

Time flies, and two quarters have passed in 2117. Looking back on the past quarter, the food and beverage department, under the correct guidance of hotel leaders, with the cooperation of all departments of the hotel and the efforts of all cadres and employees in this department, boldly operated, bravely innovated and made progress, exceeding all the business task indicators set by the hotel. The following is a summary and report of the main work of the catering department in the second quarter:

Operation in the first and second quarters

In the second quarter, if the department * * * achieved operating income of RMB yuan and fulfilled the quarterly task target, it increased by RMB yuan compared with the same period last year, with an increase rate of RMB yuan and quarterly profit target, with an increase rate of RMB yuan compared with the same period last year (average monthly RMB yuan). In the second quarter, the department * * * received wedding and birthday banquets for a total of RMB, and the average reception standard was RMB/table, which increased by RMB/table compared with the same period of last year. The attendance rate was * * *, and the attendance rate was

. Second, the main work and practices of the department

In the second quarter, the department Since the promulgation and implementation of Liuchang in our hotel, we have been constantly improving and perfecting ourselves with the standards and requirements of Liuchang Law. We have carried out our work in six aspects: field classification, regular arrangement, regular cleaning, regular maintenance, regular standardization and regular education, and have achieved obvious improvement. We have made the following summary of our work this quarter:

1. Take measures

(1) Regular classification

Catering.

(2) Regular sorting

We return all the unused items to the warehouse, reduce the number of items to the safest amount, and then put them in order, and all the items are labeled so that anyone can understand them at a glance.

(3) Always clean

Our food and beverage department regularly cleans the articles, equipment and facilities, and does a small sweep every day and a big sweep every Monday to ensure the cleanliness and cleanliness of the articles, equipment and facilities.

(4) Regular maintenance

We regularly maintain and maintain the equipment and facilities, and constantly improve and improve on the principle of "no classification, no cleaning".

(5) Normalization

is to standardize all the behaviors of employees before unification.

(6) Regular education

We regularly train our employees on the six regular methods and the norms of civilized and polite behavior every week, so as to make their behaviors more standardized.

second, the effect has been achieved

(1) the fourth floor warehouse

after the implementation of the six-routine management, the fourth floor warehouse has changed the original phenomenon of scattered items and no designated labels. Now all the items are placed neatly and orderly, with designated labels, which are clear at a glance and have achieved obvious results.

(2) Liquor Warehouse

After the implementation of the six-routine management, the liquor warehouse has changed the original phenomenon that there is no designated label price for drinks. Now the drinks in the warehouse are neatly arranged and orderly, and all drinks are labeled with designated labels.

(3) After the implementation of the six-routine management in the back kitchen

, the materials and items in the back kitchen are neatly arranged, all kinds of items are labeled with designated labels, and the kitchen table is also very clean, and each part has designated cleaning items, so that all parts are kept clean and tidy at any time, and the tools are placed in an orderly manner. All tools are labeled with designated labels, so it is not necessary to spend time looking for them.

(4) Dining room and meeting room

After the implementation of the six-routine management, all the items in the dining room and meeting room are placed in an orderly manner, and all the items are labeled as specified.

in addition, we also buy uniform drinking cups for our employees, which are uniformly located and labeled and put together, and each part has a designated person in charge, such as air conditioners, fire extinguishers, etc. And the responsibilities of each post personnel are clearly defined in written form.

Third, outstanding performance

Since the implementation of the six-routine management, we have achieved remarkable results in all parts, especially the management of the fourth floor warehouse has been significantly improved compared with the past, and we need to continue to work hard and improve.

The promulgation and implementation of the Six Regular Laws have indeed made us improve obviously, but we still have some shortcomings and are not enough for us to continue our efforts. We will continue to improve and improve according to the management of the Six Regular Laws to make it better!

in a word, I firmly believe that under the correct guidance of hotel leaders, with the strong support and assistance of brother departments, and with the concerted efforts of all cadres and employees of the department, Qi Xin will certainly accomplish the tasks in the third quarter and achieve the goals put forward by hotel leaders!

the above is the summary of the work of the food and beverage department in the second quarter. I hope the leaders will give me criticism and correction.