Summary is a written material that reviews, analyzes and objectively evaluates the work, study or thoughts in a certain period in the past. Through it, we can comprehensively and systematically understand the previous study and work, so we should review and write a summary. The following is a summary of the annual work of the catering industry that I have compiled for you, hoping to help you!

summary of annual work in catering industry 1

21__ year is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking, and strengthened my communication with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. The following is a brief summary:

In our daily work, we have established three concepts

1. Customer concept: everything is customer-oriented, and no matter how unruly customers we meet, we should take the ultimate goal of serving customers well.

2. Detail concept: details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

3. Cultural concept: let customers enjoy a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

The catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism.

adhering to the business philosophy of conscience quality and quality first, doing a good job in implementation, and making employees understand hotel standards are the working rulers of every employee. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.

around the hotel development requirements, improve the hotel management procedures and systems, and define the development mission.

To standardize enterprise management and implement brand development strategy, in the case of logistics, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full work enthusiasm, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly mention the service level of all staff, we will certainly be able to fully complete all the tasks in 21 years with high quality and make our due contribution to the century.

annual work summary of the catering industry 2

Looking back on _ _ _, under the correct guidance of hotel leaders, with the close cooperation and strong support of other departments, the catering department focused on the business objectives and tasks assigned 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, from promoting standardization, stressing quality, comparing quality, 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 211,351 yuan for staff dining room, 9,112,836 yuan for guest dining room, 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 planned annual income.

judging from the operating situation this year, this year has increased by 6,882,141 yuan compared with the previous year. The growth rate was 53%, of which the guest restaurant increased by 3,322,116 yuan, with an increase rate of 36%, and 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 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 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 have poor professional quality, unfamiliar service skills and weak flexibility, which directly affect the service quality of the hotel, especially in the reception with many guests and high standards, which shows the weakness of departmental employees. This is the bottleneck that restricts us from providing quality service. "It is not our responsibility to improve the quality of employees, but it is our responsibility to improve the quality of employees." In the next job, only through training can we gradually improve the overall quality of employees.

Fourth, the hotel consciousness should be strengthened

Although the hotel is now a high-star hotel with a "four-star" status, the employees have not reached the "four-star" level, and their overall consciousness, service consciousness, quality consciousness, team consciousness and ownership consciousness have not been reflected and brought into play.

summary of the annual work of the catering industry 3

At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the catering department has fully implemented the hotel management contract scheme, focused on economic construction, strengthened management, and made it consistent from top to bottom, so that the catering department has made steady progress and achieved good economic and social benefits in the case of a depressed catering industry and heavy contracting tasks. The main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ yuan, an increase of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Operating expenses were _ _ _ _ _ _ yuan, which was _ _ _ _ _ _ yuan higher (or lower) than that of the same period last year, with an increase (or decrease) rate of _ _%. The task was actually completed _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

second, the main tasks completed this year:

(1) to implement the hotel management contract scheme, improve the incentive distribution system and mobilize the enthusiasm of employees.

this year, the task assigned by the food and beverage department to the hotel is 3.8 million yuan, up 611,111 yuan from 3.2 million yuan last year, with an increase rate of 1.9%. In order to accomplish the task better, the leaders of the Food and Beverage Department have worked out the internal management plan and the benefit wage distribution plan, and broken down the economic indicators into various sub-departments according to the differences in departments, posts, technologies, skills and labor intensity, and approved the turnover, output, expenses and gross profit margin of each sub-department, accounting monthly, over-commission, energy saving and bonus, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think about ways. The per capita monthly income this year is _ _ _ _ yuan, which is _ _ _ _ yuan higher than that in the same period last year, with a growth rate of _ _%.

(2) do a good job in standardized management. Strengthen coordination and improve comprehensive reception capacity.

1. Improve the management organization. The quality management team composed of the leaders of the Food and Beverage Department and the managers of different departments fully played its role throughout the year. The team not only divided the work, but also cooperated. The management system was implemented from top to bottom, and the first level was responsible for the first level. The management benefits were rewarded and punished, which improved the overall quality of the leaders and made the management work go smoothly.

2. improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly regular meeting, daily review meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting has been improved and the instructions of superiors have been implemented in time.

3. Establish the supervision system of product estimation and supply. In order to estimate the varieties to the maximum extent, and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply in the morning, afternoon and evening every day, set up a special book record for the varieties estimated in the local market, and at the same time go to the relevant departments to verify and verify, and ask the management personnel to sign, so as to distinguish the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes per city has become history, and now the supply of products has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between departments. It is repeatedly emphasized at the weekly regular meeting that departments should not blame each other and shirk their responsibilities when problems arise. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many foreign countries, leaders of central ministries and commissions, governors, commanders, captains and mayors at home; On the evening of March 8, the reception unit of the city booked ***165 seats for banquets and wedding banquets, setting a record for the total number of seats booked on the opening day; On the evening of September 29th, 75 wedding banquets were held, setting a record for the total number of pure wedding banquets in history. Because of the beautiful environment, reasonable price, delicious taste and first-class service, the guests are happy and satisfied.

(3) explore business, develop income-increasing channels and expand operating income.

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