Half-year summary of catering work 1

Time flies, and in a blink of an eye, we ushered in the second half of 21__. Looking back on the first half of the year, many beautiful memories came to mind. With the company's attention to training and the support of all employees, I worked with all employees to correct their attitudes, overcome difficulties and work hard, and successfully completed various tasks in the first half of 21__ _. Now I will give you a brief report on my work for half a year, and please give your comments.

To tell the truth, as a person in charge of staff meals, I deeply feel a great responsibility in the past six months. My working experience in recent years has made me understand the truth that only by observing attentively and communicating with customers attentively can we do a good job in catering services with Qi Xin's concerted efforts.

First of all, let's report the operating conditions in the first half of the year:

Since 21__, the operating conditions are generally satisfactory. After half a year's hard work, we have improved the losses in previous years and made some profits, which makes us all feel more proud. In the whole year, I realized the operating income of _ _ yuan, an increase of _ _ yuan compared with last year's _ _ yuan, and the operating cost of _ _ yuan increased by _ _ yuan compared with the same period of last year, with an increase rate of _ _%. Secondly, I would like to summarize my work gains in the first half of 21 years. Specifically, it can be summarized as follows:

1. Seriously implement the business philosophy of Baihua Village, and timely and accurately convey the company's business strategy to every employee, so as to serve as a bridge between the preceding and the following.

2. fully mobilize and give full play to the enthusiasm of employees, understand the advantages of each employee, and give full play to their specialties, so that quantity can be applied. Enhance the cohesion of the team and make it a harmonious collective.

3. Understand the information of peers through various channels, understand the consumer psychology of customers, know yourself and know what you know, and make our work more targeted, so as to avoid unnecessary losses.

4. Set an example and be a handsome employee. Proceed from the overall interests of Baihua Village.

5, rely on thoughtful and meticulous service to greet customers. In order to create a good dining environment for customers and create more business achievements for the company, lead employees to do their jobs well in the following aspects, do a good job in daily cleaning, and create a comfortable dining environment for customers; Actively serve customers and meet customer needs as much as possible; We should constantly strengthen our sense of service, and leave our customers with a heartfelt smile and polite language.

6. Deal with the cooperation between management groups and the cooperation between superiors and subordinates, with less complaints and more enthusiasm, look at the problems at work objectively and solve them with a positive attitude.

Now, the new half year has begun. Looking forward to the second half of 21__, with the guidance of leaders and the support of employees, I will manage our team well with more exquisite and skilled business, provide exquisite dishes and quality services for our employees, do my best, work diligently and conscientiously, and strive for a new level of turnover.

summary of catering work for half a year 2

the catering department has formulated various management systems suitable for itself and implemented them, actively carried out necessary training work to improve the quality of employees step by step, and both the reception ability and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening the improvement of employee welfare

1. Improving employee meals, making weekly recipes, making them carefully and earnestly.

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.

2. Strengthening internal management

1. Formulated a new Staff Code, which was approved by the villa. After a few modifications, it was first implemented in the food and beverage department to standardize the staff work standards. Based on the staff code, combined with the work situation of the food and beverage department, the staffing, post responsibilities and specific operation specifications of the food and beverage department were formulated, which lasted for more than 71 pages and were 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 reception work of 131 people can be easily completed by the unity and cooperation of existing employees, including meals, meetings and entertainment. 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.

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.

Half-year summary of food and beverage work 3

In order to do a good job in the food and beverage department in the first half of the year, I have been working hard to complete the instructions of the leaders. I should take my work seriously for the sake of departmental development and personal progress, and the completion of the food and beverage department work is very important for the collective development. Fortunately, my colleagues have always been United in all the work of the food and beverage department, and whenever the department leaders arrange tasks, they can treat them positively and make them complete smoothly. With the food and beverage in the first half of the year,

handling the service reception in the dining area and leaving a good impression on customers will have a great impact on their dining experience for most customers, so I carefully examine my service work and try my best to meet the needs of customers, especially the improvement of catering hygiene and food delivery speed. It can be said that the completion of this part of the work can also play a significant role in improving my service quality. In addition, I will also communicate with some talkative customers to deepen mutual understanding, and consider and understand each other's potential needs for customers when doing catering services, so that I can gradually improve my own service quality and enhance the overall level of the catering department.

some customers choose to go to the food and beverage department through the development of some preferential activities. Although the preferential intensity in the first half of the year is not great, it also attracts some customers, mainly by matching with some main businesses, so that customers can feel the sincerity of the food and beverage department, and according to different priorities, they can also combine corresponding packages to attract customers' attention, so that customers will be satisfied with the work of the food and beverage department after eating. Therefore, I am also committed to consulting customers' opinions on the catering department and improving my service quality. In fact, through the completion of the work in the first half of the year, I can obviously feel that the quality of the catering department has been improved.

Do a good job in cleaning the environment of the dining area and repeatedly inspect the purchased ingredients. The former is to create a good environment for customers so as to enhance their sense of experience. In this way, customers will be satisfied with the work of the food and beverage department after eating. In order to ensure the safety of customers' meals, I sometimes inspect the purchased ingredients, especially the purchasing channels and the freshness of the ingredients, estimate the time that the ingredients can be preserved before making dishes, and also control the cost to save money for the development of the catering department, but no matter how to save, I have to deal with the safety of the ingredients to provide better services for customers.

It can be said that the completion of the work of the food and beverage department in the first half of the year has accumulated a lot of experience for my career development, but the following problems should also be paid attention to and improved as soon as possible, and I will do my duty well and provide more strength for the development of the food and beverage department.

summary of catering work for half a year 4

how time flies, it's the end of recent years, and it's been another year since I took over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future. The work situation in the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet.

The canteen is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

first of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene of the canteen and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as it is used, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Every day, as soon as I have free time, I go to the kitchen to patrol, get in touch with the canteen staff, make a detailed understanding of the needs or shortcomings of the canteen work, and make timely control if there are any problems. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed.

in order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

thirdly, it is also very important to control the purchase of food.

More than 111 people often go out to buy various foods, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. In food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

in the fourth and last year, I have received it, and I have dined for more than ten times.

The dining reception was completed timely, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Half-year summary of catering work 5

In the coming _ _ _ _ _ _ _ year, the past year may be lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After all that, I learned a lot from it. I'm fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it and learn from each other.