All members of the Food and Beverage Department always keep in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning the garbage in the main building and other activities, and take the service belief that everyone is for me and I am for everyone, serving the villa and serving the staff. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work. Let me share my experience in catering work with you, and welcome you to refer to it.

catering experience 1

In a blink of an eye, _ _ years have passed and are moving towards us. Over the past year, with the leadership of department leaders and the support and efforts of colleagues, * * * has completed _ _ years together. It is worthy of celebration to complete this number throughout the year, but there are also shortcomings to be changed. The work in _ _ is reported as follows:

1. Under the current severe catering market and the correct guiding ideology of the leaders, the restaurants on the first floor to the fourth floor were expanded, renovated and upgraded to create a high-standard wedding reception and large-scale banquet reception hall, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, which was significantly higher than last year. At the same time, in terms of service quality and banquet reception, every management and employee is required to make the guests happy and come back satisfied.

Second, due to the lack of personnel, weak technical force and poor restaurant business, I am under great pressure, but in the face of difficult work, with the concerted efforts of everyone, restaurant leaders are trying to improve our management level and internal cultivation and quality. Specially bought books for us to study. Under the hard work, we also adjusted and designed the countertops of private rooms, which made the management, tableware placement, hygiene and waiter's operation more standardized. Under such circumstances, our business improved.

third, in order to better receive each guest, I will change the foreman and manager into a menu clerk, so that the guests will feel that we attach importance to him and our menu price has also increased. The adjustment of this work has greatly improved our turnover, and it is particularly important to arrange the staff's jobs and reception work reasonably. It is particularly important to formulate the staff's job exchange and daily work arrangement work plan for reasonable division of labor, and make a summary of daily work and properly handle emergencies, analyze and improve them.

Fourth, in order to complete the work more smoothly and well, we should hold regular meetings every day, check the gfd and manners of employees, and arrange the reception tasks and the division of labor of personnel on that day. _ _ _ In the second half of X__, in order to improve the reception rate of the hall, we cooperated with Wowotuan and Weinacheng in group buying. The activities were quite successful and achieved the desired results, and at the same time, we experienced our employees to lay the foundation for the two sessions.

VI. Pay attention to employees' thinking trends, stabilize employees' thinking, so as to maintain good working conditions, and communicate with employees regularly to understand their real thoughts and feelings. And let employees feel the warmth of home here, and adjust the mood of employees, so as to provide the best service to guests.

VII. In order to improve the initiative and enthusiasm of waiters, there is a service star award, which has aroused the enthusiasm and potential of employees and improved their service enthusiasm.

Experience of catering work 2

The coming 21__ years is an extraordinary year since our catering department resumed its normal operation. In fact, it took only half a year to start work. During this period, in addition to normal reception work, the catering department also formulated various management systems suitable for itself and implemented them, and actively carried out necessary training to improve the quality of employees step by step. Both reception capacity and employees' mental outlook have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening internal management:

1. Formulated a new Staff Code, which was approved by the villa and first implemented in the catering department after a few modifications to standardize the staff work standards. Based on the staff code, combined with the work situation of the catering department, the staffing, post responsibilities and gymnastics of the catering department were formulated for a long time. And carry out daily management work according to various rules and regulations.

2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly regular meeting (interrupted when assisting in marketing work in Wuhan), hold the staff life meeting once a month, formulate the weekly cleaning key work, strengthen the management work, improve the quality of employees, change the lazy work habit formed by long-term semi-closure, and change their mental outlook. Change the original situation of borrowing people from hotel management companies to help with services when meeting more than 71 people. The normal reception of meals, meetings and entertainment can be easily done only by the unity and cooperation of existing employees. At the same time, the good spirit is constantly reflected. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag left by the guests containing 21,111 yuan in cash, a blank check, a large number of bank cards and certificates and immediately handed it over to the front desk; Xie Yuling picked up the envelope containing 111 yuan discarded by the guests and immediately handed it over to the food and beverage department after the reception of the financial hospitality of Hong 'anzhan Store by the Provincial Department of Finance. In February, all the waiters in the Disabled Persons' Federation meeting were supposed to act as hostesses, but the breakfast buffet was not collected as soon as the meeting was over. When the table was not cleared, the chef took the initiative to collect meals alone and took care of the front desk.

3. A la carte menu, banquet menu, buffet menu and wine list have been worked out, and they have been adjusted and revised in time according to the response of the reception guests at several large-scale meetings.

4. The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been replaced accordingly, so that it can meet the current work requirements and development needs.

5. The hygiene responsibility system has been implemented, and the responsibility has been assigned to people, which has changed the original messy situation, especially the sanitary condition of the kitchen has been significantly improved. At the same time, the food and beverage department is divided into five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange special personnel to be in charge of the men's and women's dormitory in the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7. Strengthen the security work of the Food and Beverage Department, and take turns to be on duty every day, and check the work including hygiene, safety, engineering problems, attendance, work completion, opening and closing files, etc. Effectively check the work and put an end to hidden dangers. This inspection will be regarded as one of the assessment contents of every employee in the food and beverage department.

Second, strengthen the improvement of employee welfare:

1. Improve employee meals, formulate weekly recipes, make them carefully, and listen carefully to employees' feedback to make positive improvements.

2. After work, organize mountaineering exploration activities and carry out bonfire barbecue activities, which will not only increase entertainment items when guests come, but also enrich employees' spare time.

3. After the projector is bought, the newly released blockbuster will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, efforts will be made to create a harmonious atmosphere of unity and cooperation and enhance employees' sense of belonging and collectivity.

4. The money from selling garbage every month is used as the activity funds of employees, and as a welfare, some summer fruits and socks are bought for them.

third, reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, improving the working environment and sanitary quality, which provides a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall coordinated as a whole.

3. Add screens to separate the hall from the kitchen.

4. Install the projector and the automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5. Add Buffy stoves to increase the diet.

iv. under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out its work and arrange the manager to assist in developing the marketing market.

5. closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept.

all members of the food and beverage department always keep in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, play the role of the nerve center of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning the garbage in the main building and other activities, and take the service belief that everyone is for me and I am for everyone, serving the villa and serving the employees. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Although some achievements have been made in this year's work, there are still many difficulties and problems:

1. The catering department has fewer staff, a wider management scope and a shortage of staff. Although it can successfully complete the reception task, the quality is poor and it cannot reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated in response to market changes.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The dining room facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed from the times, and smallpox has fallen off seriously, which needs to be repaired or updated urgently. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the middle hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet their needs.

7. There are no attractive projects in the villa, which affects the business situation of the food and beverage department. Increase recreational facilities, saunas, etc.

In next year's work, we will do the following work well:

1. Take the daily duty system of the food and beverage department as an important way to evaluate personal performance.

2. Make and implement menus in different periods according to seasonal changes.

3. standardize the establishment of supplementary personnel. Restaurant staff are tight when busy at ordinary times. If ecological aquaculture is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.

4. Reasonably transform and increase facilities and private rooms. Originally planned to add several ktv private rooms, in fact, tables can be added at the same time, and you can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table with four to six people. If there are guests dining, it can be a restaurant, and if there are guests singing, it can be a karaoke bar. At the same time, make good use of the bird language forest, and slightly transform the bamboo house to make it have the function of dining and drinking tea. The meal is a farm dish and the tea is China tea (or other drinks).

5. Add earthen stoves to form a real peasant flavor, and use a lot of wood on the mountain to save fuel and reduce costs.

6. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to the dishes, and medicinal liquor brewed by the pharmacy is added to the drinks.

7. Continue to care about employees' lives, and change the entertainment activities such as showing movies and singing from time to time to once a week. At the same time, focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is when watching the story. At the same time, films or lectures on popular science knowledge will be held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice more bonfire barbecues in case the guests need to guide them.

8. Continue to carry out the training work and complete the specific training work of service specifications according to the operating procedures and standards of the Food and Beverage Department.

9. Adhere to the management of production safety to ensure the safety of personnel and property.

Experience of catering work 3

In the learning process of the catering department, it can be said that the branch has been with me until today, and everyone loves their home, and the branch is also my home here. This home not only gives me warmth, but also keeps teaching me how to touch new things and how to deal with problems in my life.

From the minister to the head of the food and beverage department, this seemingly ordinary day witnessed a person's process from infancy to maturity. Personal year-end summary and summary of the food and beverage department. I don't flatter here, but if there is no branch to accompany me all the time, I think many of my understandings and opinions will change a lot, and I think I am being myself now.

A person's quality is gradually accumulated with his experience and exercise in life. I have gained more during the one-year work-study program, especially since I became the head of the catering department.

after I became the supervisor of the food and beverage department, one of my feelings was the change of my role. Now I must stand closely with my department and discuss the problems in the department with you. I feel that it is my bounden duty to bring the department well. In this position, standing as a department decision-maker, I feel it is a greater responsibility. The problem of each department member is the problem of the whole department, and there is no trivial matter within the department.

I am also trying to find a better way, how to organize this department, how to arouse everyone's enthusiasm for work, and how to bring a department well. I served as the person in charge of duty here. At that time, I was still very weak in the sense of organizational form of the department, and I failed to give full play to everyone's advantages. After serving as the head of the catering department, I tried a new method to divide the responsibilities of the person in charge and refine the department. Although the current system is still somewhat imperfect, I am also studying further, hoping to find a better organizational form.

I've been looking for a way to build the department into a family as much as possible. At the same time, I'm glad to see that in this big department with more than 71 people, everyone works happily, and every member of the department has become more and more involved in the meeting from the original silence to the present self-presentation. I know that when everyone can contribute to a collective effort, there must be endless light in front of the collective. The catering department has a long-standing drawback, and many employees will resign at the end of each year. Although some employees resigned this year, the number was very small. From the initial 96 employees to the end of the year, 89 employees persisted in the personal year-end summary and summary work summary of the Food and Beverage Department. I think the work in the past six months, the bit by bit of struggle and persistence in the post will bring them a long-term impact.

I hope that through a semester of laughter and unhappiness in the department, everyone can gain more intangible things. I have been doing this all the time, hoping to better infect everyone through my own knowledge, so that everyone can still benefit after leaving the department.