Summary is a kind of written material to review and analyze the learning, work or its completion at a certain stage afterwards, which can make sporadic, superficial and superficial perceptual cognition rise to comprehensive, systematic and essential rational cognition. Let's write a summary together seriously. Have you figured out how to write a summary? The following is the year-end summary of the catering work I have compiled for you. Welcome to read and collect. Year-end summary of catering work 1

Looking back on xxxx, 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 issued by the hotel and the requirements of relevant assessment standards through the concerted efforts of all employees. At the same time, the department took the opportunity of the hotel to carry out "double innovation" activities, starting from promoting standardization, stressing quality, comparing quality and building image, especially in September. 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 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 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. As some guests have commented, the hotel's hardware is first-class, but the service is to mention the year-end summary of catering work. 2

The year is coming soon. For major catering enterprises, it is necessary to make a summary of this year's work before the arrival of the new year, but many catering managers don't know how to start writing the annual work summary. I don't know where to start, but I know it well. Here, I have specially prepared the relevant model essay on the annual work summary of the catering department. * * * Reference: (How to design the annual training plan and budget plan)

The catering department has formulated various management systems suitable for itself and implemented them

, actively carried out the necessary training work to improve the quality of employees step by step, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening internal management:

1. A new Staff Code has been formulated, which has been approved by the villa. After a few modifications, it will be implemented in the food and beverage department to standardize the staff work standards. Taking the staff code as the key link and combining with the work situation of the food and beverage department, the staffing, post responsibilities and specific operation specifications of the food and beverage department have been formulated, which is more than 71 pages long and is still being revised and adjusted. 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 weekly regular meetings and once a month staff life meetings, formulate weekly cleaning priorities, strengthen management work, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the 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 booked 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 entertainment department within the scope of the food and beverage department is set up.