Time like a shuttle, in the blink of an eye and will cross an annual hurdle, more than a year in the catering industry, is it a summary of their work? The following is a "2019 catering supervisor year-end work summary", which is only for reference, welcome to read.

2019 catering supervisor year-end work summary (a)

Looking back on this 20xx year's work, I am in the support and help of the leadership and colleagues, strict requirements for themselves, in accordance with the requirements of the Western restaurant better to complete their own work, through the xx year of learning, the way of work has a greater change, the quality of the work has been a new enhancement, the work will now be summarized in the xx years as follows:

A, strengthen their own learning, improve the level of business

To be excellent, their own learning, ability and so on there is still a certain distance, so always dare not take it lightly, to the books, to the leadership, to colleagues to learn, so that down to the feeling of their own xx years or a certain amount of progress in the management ability, coordination ability and dealing with the problem, there is further improvement. In this way, I feel that I have made some progress in xx years, in the management ability, coordination ability and handling problems, etc., has further improved to ensure the normal operation of the restaurant work.

Second, the daily management

As a member of the catering department, their role is to play the role of the top and bottom, coordination of the role of the left and right, we are faced with the daily complicated and trivial, with challenging work. xx years in the drink and the hall of the work of the work of the various tasks are in line with the improvement of the quality of service, improve the efficiency of the work for the purpose of making the work organized, the work of the work, and the work of the work of the restaurant.

The work is organized and integrated into every job.

Efforts to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, to do the top of the situation, the bottom of the report. The restaurant's banquet reception task is relatively heavy, xx years received many important guests and banquets, but for various reasons the quality and efficiency can not keep up, which requires self-enhancement of the work of consciousness, pay attention to speed up the pace of work, improve efficiency, and strive to be thorough and accurate to avoid omissions and errors.

Three, xx year work plan

1, clear development of the direction

According to the hotel restaurant business reception nature, the direction of the development of new products is mainly to boutique, exquisite, reflecting the hotel's grade;

2, to ensure the completion of the task

(1), the supervisor of the development of work to be Timely arrangement of the organization, the implementation of the task indicators, to be prepared early. The task must be completed on time, not delayed lag.

(2), the director, foreman must lead by example, take the lead in innovation, not only to complete the individual task, but also must inspire, help employees also develop new products.

3, the director, foreman to take the lead in learning

Bringing employees to improve their personal qualities and business skills. Especially in the usual work of the spare time, to learn more about the information, develop thinking, do a good job in the accumulation of basic information; at the same time, we must be diligent in practicing the basics, pay attention to professional knowledge, improve the level of business skills, there is a certain amount of accumulation of knowledge and technology, innovation will be inspired.

4, the director, foreman to pay close attention to the training work

restaurant managers to do targeted training programs to strengthen the business skills skills training; more wine pouring, bartending and other aspects of training or competitions, not only to improve business skills, but also increase the enthusiasm for innovation.

5, adhere to the implementation of the relevant provisions of the new product development

On time to honor the incentives and assessment and evaluation, to improve the enthusiasm and initiative of innovation, and strive to complete the xx year task indicators.

2019 Catering Supervisor Year-end Work Summary (2)

Years like a shuttle, time flies like an arrow, in the blink of an eye into the xxx big restaurant catering department work has been a year, according to the catering department manager's work arrangements, is mainly responsible for the department of the daily operation of the restaurant, bar and stewardship department and the department of the training work, the work carried out in the current year is summarized to report on the work of this year and the work of the 20xx year intends to make a brief

As an internationally renowned brand restaurant, the operation and management of the Food and Beverage Department has been very mature, high market visibility, after fifteen years of management experience deposition and refinement, has formed its own management style, in order to make breakthroughs in service management and training difficulties. After joining the company, according to the actual situation of the catering department, I put forward the management goal and slogan of "creating an excellent service team", aiming to improve the overall service level and establish a good image of the industry. Since joining a year ago, mainly carried out the following aspects of work:

First, to enhance the quality of service as the core, to strengthen the quality of service engineering construction

The construction of the quality of catering services is a huge systematic project, is a comprehensive embodiment of the strength of the catering management, the year 20xx, in the day-to-day management of the various operational departments and the construction of service quality has carried out the following work. Service quality construction has carried out the following work:

1, the preparation of operating procedures to enhance the quality of service

According to the actual operating conditions of the various departments of the Ministry of Food and Beverage, the preparation of the "Banquet Service Operation Specifications", "Qing Ye Ting Service Operation Specifications", "Western-style restaurant service operation specifications", "bar service operation specifications", "Stewardship Department of the service operation specifications" and so on. It unified the service standard of each department, established the standard and basis for the training, inspection, supervision and assessment of each department, and standardized the service operation of the staff. At the same time, according to the service requirements of the VIP room, compiled the VIP room service reception process, from the reception of consultants, language requirements, seat service, liquor sales, health standards, goods preparation, environmental layout, audio-visual effects, energy saving and other aspects of clear and detailed regulations, to promote the quality of service in the VIP room.

2, strengthen the site supervision, strengthen the walking management

Site supervision and walking management is an important form of food and beverage management, I adhere to the two-eighths principle of management time allocation during the shift (80 percent of the time in the management of the scene, 20 percent of the time in the management of the summary) and directly involved in the scene of the service, the scene of the problems arising from the corrective and timely tips, records of typical problems, and to make a record of the problem.

3, the preparation of the wedding banquet overall practical program to enhance the quality of wedding services

Banquet Services Department is the restaurant's brand project, in order to further enhance the quality of wedding services, the preparation of the "wedding banquet services overall practical program", to further standardize the wedding service operation process and service standards, highlighting the atmosphere of the wedding scene, and invited the Ministry of Human Resources on the wedding master of ceremonies to carry out Specialized training, so that the master of ceremonies hosting more characteristics, and promote the reputation of the wedding banquet market.

4, regularly convene special meetings on service, to explore the problems in the service

Good service quality is the core of the competitiveness of the restaurant, in order to ensure service quality, improve the level of service management, improve customer satisfaction, the last day of the month as a special seminar on the quality of service day, 4-5 level management personnel from the restaurant to participate in the analysis of the restaurant's service situation in the month to review the quality of service, share management experience, and make recommendations on the service quality. The last day of each month is set as the service quality seminar day, which is attended by the 4-5 level managers of each restaurant to analyze the service situation of each restaurant in the month, review the service quality, share the management experience, analyze the typical cases, look for the root causes of the problems, and discuss the management methods. In the seminar, the restaurants learn from each other and learn from each other, the participants actively participate, express their views, dare to face the problem, dare to take responsibility, to avoid the same service quality problems occur again in the management process. This form of seminar for restaurant managers to provide a platform for communication and exchange of management experience, to ensure and enhance the quality of service has played a positive role.

5, the establishment of the restaurant case collection system to reduce the chances of customer complaints

This year, the Ministry of Food and Beverage in the implementation of the restaurant case collection system in the restaurant, collect the restaurant customers on the quality of service, quality of production and other aspects of the complaint, as an important basis for improving the management and assessment of the management level of managers of various departments, the restaurant managers of the collection of the case analysis and summary of the problems The restaurant managers to analyze and summarize the collection of cases, for the problem to come up with solutions to make the management more targeted, reducing the chances of customer complaints.

Second, the organization of the first service skills competition, show the service skills of the Ministry of Food and Beverage

In order to cooperate with the 15th anniversary of the restaurant, the Ministry of Food and Beverage in August, the organization of the restaurants held the first catering service skills and food and beverage knowledge contest, the preparation of the competition program, after more than a month of preparation and the preliminaries in the Ministry of Human Resources, the Ministry of Administration, and achieved success. Strong support, achieved success, was recognized by the higher leadership, fully demonstrated the catering department skilled service skills and excellent basic skills, enhance team cohesion, inspire the morale of the staff, to achieve the desired purpose.

Third, to carry out staff training at all levels, to enhance the overall quality of staff

This year *** carried out 15 training, including service skills training 3, newcomers to the training of 3, the theme of the training of 9, the curriculum concept and the main content are as follows:

1, to expand the management of ideas, broaden the horizons of the industry

1, expand the management of ideas, broaden the industry vision

Each restaurant in the middle of the restaurant and the training of the staff, and the staff of the training of the staff of the restaurant. p>

Most of the middle managers of the restaurants are gradually promoted from low-level employees (some managers have been working in the same position for four or five years), the management vision is relatively narrow, in order to strengthen their management awareness, expanding the industry vision and professional knowledge, the current year for the middle management of the set of 7 restaurant professional knowledge training, the main content of the "customer satisfaction management", "catering marketing knowledge," "catering marketing knowledge a The main contents are "Customer Satisfaction Management", "Catering Marketing Knowledge I", "Catering Marketing Knowledge II", "Basics of Catering Management", "Catering Aesthetics", "Highly Effective Communication Skills", "How to Effectively Manage Employees" and so on. These courses are set up to expand the middle management's management thinking, catering expertise and industry vision have a positive effect, while easing the various conflicts in the management process, and enhancing the feelings between staff and staff, staff and customers.

2, cultivate staff service awareness, improve the overall quality of staff

In order to cultivate the staff's service awareness, improve their overall quality, this year carried out the "catering service awareness training", "staff mentality training", "five training for service personnel", "staff etiquette and courtesy", "knowledge of alcohol" and other training, these training courses, so that grass-roots service personnel in the service awareness, service mentality, professional service image, professionalism, and so on. Awareness, service mentality, professional service image and professional knowledge of food and beverage have been enhanced since April this year, in the successive human resources organization of the inspection did not appear in the phenomenon of employee discipline.

3, to carry out service skills training, improve the service level of the VIP room

In order to improve the service reception capacity of the VIP room, carried out the "VIP room service reception skills training", "restaurant a la carte skills training", in the form of case studies, demonstrations on the service reception of the analysis of the problems that arise in the form of explanations, and the standardization of service, sales techniques and humane service to carry out the practical demonstration, enhance the service of the VIP room. Demonstration of standardized services, sales techniques and humanized services, to enhance the service quality of the VIP room.

4, adjust the transition mentality of trainees, rapid integration into the catering team

Interns as an important part of the catering department personnel, whether they can quickly integrate into the team, adjust the transition mentality will have a direct impact on the quality of catering services and team building. According to the characteristics of interns and entry into the situation, this year **** carried out three "how to transform from the campus people into business people" thematic training, its purpose is to adjust the mentality of the students, facing the role of the transformation, to recognize the characteristics of the catering industry. The course is set up so that trainees are psychologically well prepared for the idea, easing the dissatisfaction caused by the lack of adaptation to the role change, and accelerating the pace of integration into the catering team.

5, combined with the actual work, the development of practical courses

The purpose of the training is to improve efficiency, so that the management of more standardized and effective. July, according to the management of the restaurant management in the implementation of the phenomenon of the development of the "executive" course, so that managers from the fundamental realization of the "good system, there must be a good executive! ", and combined with the specific performance of the restaurant execution is not enough and the implementation of advanced enterprises in the same industry on the implementation of the implementation of the analysis in the form of case studies, so that managers realize that "there is no implementation, there is no competitiveness" of the important reasoning, managers at all levels of the implementation of the implementation of the power of a new awareness and understanding, in the management of the idea of the formation of the power of implementation. The company's management team has a new understanding of the implementation of the understanding of the management of the idea of the formation of a consistent.

Fourth, there are problems and shortcomings

Although the work of the year according to the plan to complete, but in the completion of the quality is not enough to do, on the department's operations and training work, mainly in the following areas:

1, the management of the strength of the lack of force is not even, part of the link is weak

In the management process of some sensitive issues management

In the management process, the management of the management of the sensitive issues. Management process of some sensitive issues in the management of the weak, on the repeated emergence of service quality problems can not be a pinpoint to the managers, so that part of the management problem persists, can not be fundamentally resolved. At the same time, the main focus on the quality of service on the floor, weakening the management of the Stewardship Department, the Department of Wine.

2, the training interactive link is not enough

In the training process, the interactive link is not much, the opportunity for employees to participate in less, reducing the classroom anger and vitality.

3, the course capacity is too large, the progress of the lecture is too fast, the speech is too fast

Catering expertise course curriculum capacity is too large, the progress of the training process is too fast, the speech is too fast, so that the trainees can not be trained to pay attention to the content of the training, weakening the effect of this part of the course training.

Fifth, 20xx year work intention

20xx year is a year of opportunity, to consolidate the management foundation, for the restaurant upgrade to make full preparations, to further improve the quality of service, optimize the service process, enhance the grade of the existing brand, to create a new brand project, to create a service highlights, to set up a good image of the catering brand.

1, optimize the wedding service process, again enhance the quality of service

Will be the 20xx wedding banquet overall planning program for process optimization, to further enhance and highlight the style of the host, the host of the wedding link to add more popular elements (to adjust the background music), the scene of the festive atmosphere of the packaging to enhance the highlight of the wedding, deepen the audience's wedding of the wedding Impression of the wedding, for more potential customers, the wedding service this piece of gold medal polish more bright.

2, enhance the quality of the seminar, the establishment of a good communication platform

In the existing service quality seminars on the basis of further deepening the content of the symposium, expanding the number of participants (bar, the head of the Department of Management to participate), enhance the depth and breadth of the seminar, the quality of the seminar to build the service quality seminars into a platform for the communication of the management of the middle management, learning from each other, learn from each other, share management experience, stimulate sparks of thought, and make the service quality seminars to become a platform for communication. experience, stimulate the spark of thought, the quality of the seminar into the catering department of the management brand project.

3, the establishment of a monthly quality inspection mechanism, published monthly quality status of each department

20xx will be based on the xxx quality inspection standards of the catering department of each department of the state of health, engineering, equipment and facilities maintenance status, safety management, quality of service, staff etiquette and courtesy, delivery service, logo standardization and other contents of the comprehensive supervision and inspection, regular monthly publication of the results of the inspection, the unqualified departments and posts. The unqualified departments and positions are penalized accordingly, forming a "quality inspection every day, the quality of the effect of the monthly evaluation" of the good operation mechanism, the quality of management work to a new level.

4, to the VIP room as a platform to create service highlights, set up a quality service window

will be in the existing service level on the basis of the VIP room service innovation and enhancement, pay attention to the details of the service and humanized service, and the VIP room of the service personnel to carry out structural adjustments to improve the qualifications of the VIP room service personnel to raise the salary of the waiter's treatment, to create a model of service for the catering department of the hospitality services to the VIP room. Create a service model for the catering department, establish a quality service window for the catering department, create service highlights, and create a new service brand on the basis of the banquet service brand.

5, to assist the catering manager, *** with the promotion of the quality of the product

The product is the core of the catering management, 20xx year will assist the catering manager in the collection of customer opinions, the quality of the product to monitor the quality of the work done, *** with the promotion of the quality of the product.

6, adjust the direction of training, create a learning team

20xx year will be adjusted to the direction of training, reduce training density, focus on the effect of training, to provide the industry to learn relevant information to guide employees to learn professional knowledge, encourage employees to actively participate in the examination of catering service skills, bartender professional qualification and catering professional knowledge of the study in the Department of Food and Beverage set off a wave of learning professional knowledge, to obtain the national professional qualification, and to encourage employees to participate actively in the examination of catering service skills, bartenders and catering professional knowledge. Professional knowledge of the boom in the Department of Food and Beverage to achieve national recognition of the various industry qualification certificates to reward employees, cultivate knowledge-based management personnel for the restaurant upgrades to make a good reserve of excellent management staff, the Department of Food and Beverage to create a learning team.

20xx annual work of the smooth implementation of the whole depends on the leadership of the careful guidance and care, but also inseparable from the Ministry of Human Resources and the Ministry of Administration's help, but also thanks to the catering department of the sub-departments of the work of my strong support. New Year new hope, hope that in the coming year in the work of the leadership can get more guidance and correction, can get colleagues in the work of more friendly, positive cooperation and support. New year, new starting point, I hope that in the coming year, we can push the catering management to a new level, so that the management is more perfect, more reasonable and more scientific. Summarize the past, look forward to the future, at the beginning of the new calendar, I will continue to carry forward the advantages, correct the shortcomings, and further improve the management level, in order to create a learning, excellent catering service team and strive!

2019 catering supervisor year-end work summary (three)

Due to the needs of the work and the trust of the leadership and the need for their own development, they are mainly responsible for the marketing of the Four Seasons Restaurant. From the front office management to internal and external marketing, from the "left Lin right Li" concert to the exciting Asian Cup, from the Asian Cup to Faye Wong concert, and then to the "Ten Ten Beauty", the stadium held a series of activities, the four seasons restaurant is also in the market under the fight, the business climax. Set off a business climax. Review the work of these months, mainly in the following areas:

First, grasp the learning and education, motivation to rise

From the post, I am in charge of the internal management of the restaurant at the Four Seasons, understand that most of the Four Seasons restaurant staff from Hebei, Anhui, Hunan and other different regions, cultural level and overall quality there are great differences, the business level and service consciousness is not high, but also the quality of the restaurant. Business level and service consciousness is not high, for such a situation, I see the shortcomings of their own one by one list of disease, comprehensive training and on-site supervision. Correct the wrong management methods, theoretical explanations and practical practice operations. From the guests into the store as soon as the standardized polite language, smile service and the concept of professional ethics, dishes with, standardize the eight skills practice operation procedures, through the study, so that the staff to strengthen the quality of service, improve the level of business services, when guests into the store with the welcome sound, can take the initiative, enthusiastic front service, introduce the restaurant's flavored dishes, when guests point up the cigarette, the waiter should be presented in a timely manner to the cylinder and so on. In April, held a skills practical competition, waiter Li Xiaojuan won the first place in the skills competition. Other waiters through the activities of the competition, developed a good habit, do not understand to ask, do not understand to learn, and seek each other's advice, but also learned a lot of knowledge, the spirit is getting better and better, and improve the efficiency of the work, the shortcomings are the details of the operation is still to be improved.

Second, grasp the management of the establishment of rules and regulations

In the early days, the four seasons restaurant many work problems, the main fault exists in the absence of a standardized system, the staff is not clear system, some of the system does not have a specific person in charge of the implementation of the system and so on. Through the guidance of the leadership of the Department of Quality Assurance, I listed the health work system on the wall, the sound of the switching time and the person in charge, as well as the post of the service process, personal hygiene requirements standards, the closing work of the notes, every day on-site supervision and inspection of the staff to strengthen the work of consciousness, a clear job responsibility has a great deal of help. Later, the high cost of telephone, with the configuration of the telephone box with Manager Wu, the provisions of the off-duty time will be locked on the phone, as well as any waiter is not allowed to play the city, etc., to eliminate the phenomenon of the off-duty time to play the phenomenon of the city.

Third, grasp the internal customer communication

Sincerely communicate with customers, listen to their valuable opinions, continuous improvement and coordination, timely customer feedback information feedback to the kitchen, such as, sometimes the customer feedback "Amei stir-fried meat" is not enough. For example, sometimes the customer feedback "Amei small fried meat" is not enough portion, "boiling fish" is not fragrant enough and so on, through the customer's sincere feedback, coupled with our serious discussion, modification, and constantly improve the quality of the dishes, so that customers are satisfied.

Fourth, grasp the reception of the banquet and management of publicity work

October is the golden season for wedding banquets, the development of wedding banquet program, to the surrounding units to distribute leaflets to visit the work of the five wedding banquets, at present, I undertook the work of October, the guests came to the introduction of the four seasons of the restaurant's various advantages of the wedding company to telephone communication, external publicity restaurant scale, etc., to promote the work of the wedding company, and to promote the work of the restaurant. Communication, publicize the scale of the restaurant, and plan to make full preparations for the reception of the banquet.

Fifth, in-depth market research, close cooperation with the Sales Department, to grasp the market economy

During the concert, close cooperation with the Sales Department to undertake the organizing committee of the venue staff meal box meal, a record of xxx million yuan of box meal. During the Asian Cup, many times with the stall work and with internal management supervision, through the Asian Cup, I feel the team spirit, during the Faye Wong concert, many times with the organizing committee leaders to communicate the venue staff meals, coordinate dishes, for the restaurant to generate more than xxx million yuan of meals, and then to the Ten Ten concert, undertook the buffet of 280 people to eat, which meal standard 80- 100 yuan standard and so on.

Six, grasp the team meal

The use of every Saturday, Sunday, Monday and more than 30 tours to communicate with the phone and reception of the group meal, currently come to the tour groups consume the most is the xxx travel agency, xx travel agency, xxx international travel, xx travel agency, etc., through the reception of the group meal, the first for the restaurant to add to the popularity of the second for the kitchen to reduce the cost costs. By receiving group meals, firstly, it adds popularity to the restaurant, secondly, it reduces the cost for the kitchen. And use the opportunity to receive group meals, seriously consulting feedback, do a good job of information feedback statistics.

In short, in this ordinary and extraordinary seven months, I feel very deep, but also y feel their own shortcomings, at present, outside the market is not completely open, I need to continue to work hard, I will work towards these aspects:

1, continue to learn, improve their own, and strengthen the sales of the business knowledge and knowledge of the various aspects of learning.

2, seriously do a good job in this position at the same time, and constantly develop new customer groups.

3, do a good job of internal customer maintenance and communication.

4, planned and organized marketing work.

5, do a good job of customer statistics, and constantly strengthen the contact, do a good job of customer complaint handling and feedback information.

6, closely cooperate with the restaurant sales department to receive meals and reception services.

2019 catering supervisor year-end work summary (four)

xx year is coming to an end, in this year, under the correct leadership of the leadership, in the active support of colleagues and vigorously help, I strictly require themselves, in accordance with the requirements of the restaurant, better complete their own work, not only the successful completion of the work task, but also the guests and colleagues and the leadership of the praise of the leadership of the affirmation. Through more than half a year of learning and figuring out, my way of working has a greater change, the quality of work has a new enhancement.

I. My job responsibilities are mainly

1, lead by example, strong sense of responsibility, dare to manage.

2, reasonable command and arrangement of manpower, management of the restaurant staff work shifts.

3, check the attendance of the restaurant personnel, the preparation work is qualified and ready, and the waiter's work on the day, discipline and other aspects of the assessment and registration, and timely reflection to the leadership.

4, dealing with service problems and guest complaints, and report to the leadership.

The subordinate staff for business training, and constantly improve the professional knowledge and service skills of the staff.

5, do a good job in the custody of the items of the team and restaurant hygiene

6, keep an eye on the guests' movements, supervise the staff to take the initiative, enthusiasm, courtesy and hospitality.

7, require waiters to familiarize themselves with the characteristics of the dishes, good marketing dishes and drinks.

8, responsible for writing a good work diary, do a good job handover procedures.

20xx year of self-challenge year, I will strive to correct the shortcomings of the past year's work, to do a good job in the new year. In the past year, in the leadership of the care and enthusiasm of colleagues to help, through their own unremitting efforts, in the work achieved certain results, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful, happy, but that's not important, is the past, we have to work hard is the future.

In xx, I joined the company's first day of work, the company's leadership on health issues have been emphasized many times, so the health issue is always the top priority of our usual work. Therefore, every day to arrange the work of the first item, I emphasize the issue of health.

For all the work arranged by the leadership, we always fulfill it without fail. Of course, for the staff's requirements and hopes, we also timely reported to the higher leadership. I think only the waiter body and mind to face the customer joy, can make the customer have a real home away from home feeling consciousness.

Second, the restaurant in the xx year there are some problems

1, part of the staff polite manners, grooming is not in place.

2, sometimes did not operate according to the relevant standards.

3, due to the logistics part of the staff thought too abnormal, can not communicate, resulting in the supervision is not in place,

Third, 20xx year's work plan

1, strive to improve their learning ability, enhance their business knowledge and professional skills skills, to the leadership and seniors to learn from the management experience and the ability to deal with customer complaints,

1, try to improve their own learning ability, enhance their business knowledge and professional skills skills, to the leadership and seniors learn management experience and the ability to deal with customer complaints. The ability to deal with customer complaints,

2, in improving their own at the same time also to lead other employees to progress together, regularly organize some training courses. Involving aspects can be more extensive, from product knowledge to daily customer complaints can teach them how to solve the appropriate time can also do some incentive training.

3, communication is very important to do a good job in a timely manner with the staff's ideological work, careful observation of their thinking, in order to keep abreast of their ideas and opinions, and make a good record, feedback.

4, that is, we must treat the customer as a friend, think of a friend, anxious friend. Smile is from the heart, only really see them as a friend, in order to really do service with a smile. So that the service can be in place, the performance will naturally be improved. This is also I need to *** with efforts to learn.

5, to complete the superior leadership arranged down the various other matters.

Four, summarize

In 20xx, I will spare no effort to lead my colleagues to make persistent efforts to grasp the quality of our services, enhance our service standards, and comprehensively improve the company's efficiency. Create a new situation of service work.

In short, 20xx year is again today as a starting point, new goals, new challenges, in the new year continue to work hard, study hard, and summarize.