A half-month training course for restaurant waiters is over. In order to better manage and organize the training course in the future, we will make a summary of the organization and management of this training course, so as to better accumulate experience for the management of the training course in the future. The work is summarized as follows:

First, publicize and organize the recruitment of students

By distributing leaflets to the society, more people and society can understand the current situation of restaurant waiters and the importance of holding training courses for restaurant waiters. Training is to improve the service of Songyang restaurant. Let more restaurant waiters work with certificates to lay the foundation for the healthy and orderly development of Songyang restaurant waiters. It is the future trend to work with certificates, so it is promoted through various forms of publicity channels.

1. The Xiping Center Adult Technical School will notify the subordinate township adult technical schools of the transfer of training courses for restaurant waiters.

2. The teachers of Xipingcheng Technical School distribute the notice of the training class for restaurant waiters to the society. Therefore, publicity was carried out through various channels, and the enrollment publicity was in place. This training course enrolled 74 students.

II. Training course management

Through the early publicity and launching work, the list of trainees of the training course was determined at the end of May, and the opening ceremony was successfully held on June 2. The leaders of Agriculture Bureau and Education Bureau all spoke at the meeting, and raised ardent hopes for the students. Zeng Chunxiao, a representative of the students, also expressed his attitude to the leaders present, saying that the students would definitely live up to the high hopes of the leaders and teachers, study the basic knowledge and skills of restaurant waiters, and strive to repay the leaders and society with excellent results.

The training course lasted for 15 days, and the theoretical examination and practical examination were completed in half a day. The organization and management of the training course were remarkable. Of the 74 students, 74 participated in the research, and 74 passed the research, with a qualified rate of 111%.

1. After the opening ceremony, the school leaders and the class teacher studied and set up the class committee meeting in time, and the class committee will supervise and manage the students' learning. The class teacher personally pays special attention to the attendance and sign-in of the students, pays serious attention to the attendance of the students, establishes a strict leave system, and links the attendance with the assessment and evaluation of advanced students, which fully makes the students realize the importance of learning, so the attendance rate of the training students reaches over 98% and 6% every day.

2. Strengthen horizontal contact with teachers in time, distribute all kinds of training materials in time, encourage students to study hard, master the basic knowledge and skills of restaurant waiters, and organize students to strengthen the study and review of training contents in time.

3. Actively encourage students to participate in training every day and correctly handle the contradiction between work and study. The school studies the issue of fast food coupons to students at noon every day, which solves the dining difficulties for students during the training period.

4. The class teacher often instills safety education into the students, and tightens the string of safety, educating the students to pay attention to safety on the way to school and after school, and putting safety work in the most important position. By the end of the training, there was no safety accident, and all the students participated in the training happily and went home happily for reunion.

5. The class teacher often talks with the students to strengthen their ideological work, exchange their experiences, be close to the students, worry about their urgent needs, and think about their thoughts, so that the students can participate in the training and study with peace of mind.

III. Archives collection and management

1. Ask students to fill in the basic information of the students in time and hand in the copies of their ID cards and photos in time.

2. Make the student registration form and file form in time, and check with the students themselves in time to ensure the correctness and completeness of the information.

3. Carefully fill in the roster of vocational skills students (electronic form) and the registration form of vocational skills appraisal, and submit them to the Labor Bureau in time for textual research.

4. Actively collect all kinds of learning materials and communicate with the students vertically, so that each student has learning and review materials, and make full preparations for the students to review for the exam.

In a word, the training class has a lot of work, and the class teacher needs to constantly sum up experience. The most fundamental thing is that the students correctly handle the contradiction between work and study, and take part in the training seriously and confidently, so the results are certainly gratifying. In the future, only by constantly learning, constantly improving the management of training courses, thinking about what students think and being anxious about what students are anxious about, can we contribute to the training of catering service industry in Songyang. Then the catering service industry in Songyang will move towards a new blue sky.

Part II

By the end of the year, I have been working in restaurants for more than ten years. Looking back on my work experience in these years, I feel deeply, and I have paid and gained. The following is a summary of my work:

First, I know how to smile and am good at smiling. In today's society, smiling has become an essential professional quality in all walks of life. Especially in the business field. There is a saying, "If you can't smile, don't do business".

Second, be diligent. Diligence means hard work, that is, working hard and paying more than others. Fast is efficiency.

third, enthusiasm. People can have no passion, but they must have enthusiasm. Because the warm breath is very infectious. Just like the light and heat of the sun, and full of vitality. This is a mental outlook and state that reflects the heart.

Fourth, considerate. Thoughtfulness is the foundation and the most important way to treat guests. Since we are thoughtful, we must take the initiative to do a good job and provide services, and we must be good at observation and know how to put ourselves in the other's shoes, so as to make the guests unexpected and provide advanced services. Who can make the guests feel at home, then he is really "thoughtful". Think about what the guests think and worry about what the guests are anxious about.

Fifth, adaptability. In the restaurant, people from all levels of society are exposed every day, from officials to the people; Regardless of religion. Therefore, it is inevitable to require service personnel to have good adaptability. Some people say: "Dining room is the cradle of training diplomats." It makes sense.

Sixth, the sense of ownership. Work is actually another form of learning. When we know and can work from the owner's point of view and position, it is a kind of self-improvement and progress. Will stand higher, see farther and do better.

The above is my experience and summary of my own work, but there are still some shortcomings. In the new year, I should work harder to do my job well.

Chapter III

XX is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. Through my unremitting efforts, I have made some achievements in my work, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe. I am really satisfied. There are many things pressing me, but I still persist in it. My life and emotions are the same. 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 have been thinking about what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.

The work is summarized as follows:

1. Training:

1. Tray essentials and room delivery process.

2. Explaining the relevant knowledge of large, medium and small banquet departments to help run dishes.

3. Training and supervision of hotel related systems.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

Second, management:

1. The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United.

2. I am the same to anyone, and I do things fairly, justly and openly.

3. People-oriented, multi-faceted management style of people's personalities.

4. In XX, there were 23 people leaving the company, and in XX, there were 4 people leaving the company, which was a relatively stable year.

Third, as myself, I am responsible for the food delivery.

1. Be responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

Fourth, some points in operation.

1. The shortage of manpower leads to the deformation of the dishes when they are busy, which cannot reflect the essence of our company.

2. Due to the prosperity of the country, modern young people are all treasures, less and less able to work, and more and more spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It is really difficult for me to be today!

3. Why not recruit people? This is a problem that needs to be solved in time.

4. What is establishment, development, progress, improvement, management, management, maintenance and stability?

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

5. What our team did this year was not in place.

1. Some employees are not polite and gfd is not in place.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, it is impossible to communicate, resulting in inadequate supervision.

In short, XX year takes today as a starting point, a new goal and a new challenge. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and abundant financial resources! I wish all the leaders to March forward bravely in the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year!