Food and beverage work summary and work plan

As an important work at the end of the year, the year-end summary is not only a combing analysis of the annual work, but also a scientific plan for the next work. This paper specially collects and sorts out the catering work summary and work plan for everyone, I hope you like it!

summary of catering work and work plan (I)

due to the influence of the national economic and financial crisis and the continuous deepening of anti-corruption activities, the environment of catering industry is also quite severe. So how do we do a good job? Under the correct leadership of the hotel, the catering department fully implements the hotel management contract plan, takes economic construction as the center, strengthens management, and is consistent from top to bottom, which makes the catering department depressed in the catering industry. And the contracting task is heavy, the company has made steady progress and achieved good economic and social benefits. The main work is summarized as follows:

1. The completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ yuan, an increase of _ _ _ _ _ _ yuan compared with last year's _ _ _ _ _ _ yuan, with a growth rate of _ _% and operating costs. The increase rate is _ _%, the comprehensive gross profit rate is _ _%, which is _ _% higher (or lower) than last year's _ _%, and the operating expenses are _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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 to hotels by the Food and Beverage Department is 3.8 million yuan, up by 611,111 yuan compared with 3.2 million yuan last year, with an increase rate of 1.9%. In order to accomplish the task better, the leaders of the catering department have worked out the internal management plan and the benefit wage distribution plan, and decomposed 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, exceeding the commission, saving energy and rewarding, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think of 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, which is composed of the leaders of the catering department and department managers, has fully played its role throughout the year. The team not only divides the work, but also cooperates, and implements the management system from top to bottom, with the first level being responsible for the first level, rewarding and punishing the management benefits, improving the overall quality of the leaders and making the management work smoothly.

2. Improve the meeting system of the catering 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. Food and beverage work summary and work plan (II)

Due to the influence of the national economic and financial crisis and the continuous deepening of anti-corruption activities, the environment of the food and beverage industry is also quite severe, so how can we do a good job in management? Under the correct leadership of the hotel, the food and beverage department fully implements the hotel management contract plan, takes economic construction as the center, strengthens management, and is consistent from top to bottom, so that the food and beverage department is in a depressed catering industry and has a heavy contracting task. Steady progress has achieved good economic and social benefits. The main work is summarized as follows: 1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ yuan, an increase of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Compared with last year's _ _%, it increased (or decreased) _ _%, and the operating expenses were _ _ _ _ _ yuan, which was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

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 to hotels by the Food and Beverage Department is 3.8 million yuan, up by 611,111 yuan compared with 3.2 million yuan last year, with an increase rate of 1.9%. In order to accomplish the task better, the leaders of the catering department have worked out the internal management plan and the benefit wage distribution plan, and decomposed 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, exceeding the commission, saving energy and rewarding, which fully embodies the principle of linking tasks with benefit wages, enabling them to give full play to their respective advantages and think of 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, which is composed of the leaders of the catering department and department managers, has fully played its role throughout the year. The team not only divides the work, but also cooperates, and implements the management system from top to bottom, with the first level being responsible for the first level, rewarding and punishing the management benefits, improving the overall quality of the leaders and making the management work smoothly.

2. improve the meeting system of the catering 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. Food and beverage work summary and work plan (3)

In order to improve management skills, improve management level, learn lessons from previous work and avoid future work mistakes, the work in the past six months is summarized as follows:

1. Restaurant management

With the strong support of leaders, the restaurant staff was restructured and changed, from the previous six to the current four, and the personal salary was increased under the condition that the contracted salary remained unchanged. In terms of personnel management, the responsibility system is adopted by regions, and individuals are responsible for their own areas of responsibility. Personal tasks should be completed first, and we should work together to contribute? . Compared with the previous service quality of the restaurant, the restaurant environment has been greatly improved. Restaurant staff have greatly improved their sense of work identity and responsibility for the restaurant.

second, restaurant procurement

in the procurement of restaurant ingredients, before the change? Food delivery system? , take? Independent purchase, mainly wholesale? , change the shortcomings of high procurement costs in the past. At the same time, increase the variety of dishes and improve the quality of dishes. The number of diners in government restaurants has increased from less than 41% in the past to more than 91% now, and the satisfaction of diners with restaurants has increased from 31% in the past to 81% now. The restaurant is basically in surplus every month, saving the overall expenses of the management office.

Third, small restaurant reception

In small restaurant reception, first of all, pay attention to the hygiene of the reception restaurant and create a good dining environment; Secondly, increase the variety of dishes; Finally, pay attention to the reception training of restaurant staff, improve their restaurant reception etiquette, and the reception of small restaurants has also been recognized by leaders.

iv. Procurement announcement and account details

The food inspection system is implemented. Every day, the person in charge of food inspection conducts price, weight and quality inspection on the purchased ingredients, and timely enters the restaurant procurement announcement, so as to achieve? Publicity in three days? . In the management office of fruit procurement and small restaurant procurement, do? Report on January 1st and make public on January 1st? Detailed accounts and complete documents.

V. Use of tobacco and alcohol in the management office and warehouse management

How about the use of tobacco and alcohol in the management organs? Apply? Approved? Issue? System, according to the approval of the application, found that alcohol and tobacco, for the discovery of doubt, in a timely manner to the leadership for instructions, so that it is not messy, good hair. Do a good job of tobacco and alcohol storage registration in time and keep it properly. At the end of the month, make an inventory of the use of tobacco and alcohol in the management office, properly keep the application form for tobacco and alcohol, check the entry and exit of the library, and enter the publicity of the use of tobacco and alcohol in the management office. In the aspect of warehouse management, we should strictly register in time, pay attention to the cleanliness of the warehouse, properly preserve the contents of the warehouse, make an inventory at the end of the month, and make a detailed list of the warehouse inventory. At the same time of management, we should be strict with ourselves and not steal from ourselves.

VI. Cooperative Operation

With the support and care of leaders, cooperation began to operate and various related systems began to be established. In the continuous exploration, the cooperative has established three operating modes: 1, supermarket sales mode 2, ordering and purchasing mode 3, and office supplies application and collection mode.

1. Supermarket operation mode: it mainly sells snacks and daily necessities for the convenience of employees, while adhering to it when selling? Low profit, heavy service? , bringing tangible benefits to employees. Generally, the price of goods sold is more than 11% lower than that of outside stores.

2. Ordering and purchasing mode: By bringing the supplies purchased by government departments into the cooperative, the cooperative purchases in large quantities at low prices, and then sells them to the government departments at low prices. This can not only reduce the expenses charged by government departments, but also save the overall cost of the management office.

3. mode of applying for office supplies: the cooperative will purchase office supplies in a unified way according to the usage of the management office, and all organs and departments can directly come to the cooperative to collect them after filling out the application form and obtaining the approval of the leaders according to their own needs. In this way, the purchase price can be low, the cost can be saved, the inventory can be properly maintained, and the use of office supplies can be guaranteed.

VII. Farm Operation

With the approval of the local leaders and the strong care and support of the office leaders, the farm of the management office began to operate. Take the farm? Self-financing and self-consumption? Mode, after achieving good results, further expand the scale, and distribute chicken and eggs as employees' welfare, and use them as canteen procurement bases. At present, 6 cocks, 44 hens and 2 geese have been bred. There is a special person to add water and food three times a day, pick up eggs in time, and always pay attention to the health status of livestock; And prepare relevant therapeutic drugs, and do a good job in the management and operation of the farm. ;