# Report # Introduction Focusing on improving service quality, strengthening service quality engineering and building catering service quality. Year-end summary and plan, is it a summary and plan for yourself, or an increase in burden for yourself? Have you started to make a summary and plan for yourself? The following is a sample of the annual summary report of catering, welcome to read!

article 1

due to the influence of the national economic and financial crisis and the deepening of anti-corruption activities, the environment of the catering industry is also quite severe. So how do we do a good job in management? 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, so that the catering department can make steady progress in the case of a depressed catering industry and heavy contracting tasks. Good economic and social benefits have been achieved, and the main work is summarized as follows:

1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Up (or down) _ _%, the operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or down) than that of the same period last year, with an increase (or down) rate of _ _ _%. In the whole year, the task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

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 limit the estimated varieties 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 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 ordered ***165 seats for banquets and wedding banquets, setting a record for the total number of seats ordered 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.

Part II

, due to the influence of the national economic and financial crisis and the continuous deepening of anti-corruption activities, the environment of the 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, so that the catering department can make steady progress in the case of a depressed catering industry and heavy contracting tasks. Good economic and social benefits have been achieved. The main work is summarized as follows: 1. Completion of various economic indicators:

The annual operating income was _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Up (or down) _ _%, the operating expenses are _ _ _ _ _ _ yuan, which is _ _ _ _ _ _ _ yuan higher (or down) than that of the same period last year, with an increase (or down) rate of _ _ _%. In the whole year, the task was actually completed by _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _.

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 limit the estimated varieties 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 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 ordered ***165 seats for banquets and wedding banquets, setting a record for the total number of seats ordered 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.