Part I

1. Service safety management of the food and beverage department

In the process of food and beverage service, the service staff should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as the guests get up and leave the table from time to time, the waiters should be more vigilant.

if the guest drinks too much, the service staff should pay attention to the observation and politely advise him to drink less if possible, so as to avoid accidents such as drunken troubles, injuries and fights. The drunken guests should immediately notify the lobby manager and the security department to prevent accidents.

For banquets, receptions and catering departments attended by important guests, special personnel shall be appointed to serve and samples of food shall be kept for future reference as required. Lock up important cigarettes, alcohol and drinks after work to prevent theft.

after the banquet or various activities, the service personnel should check whether there are any fire hazards left.

2. Safety management of kitchen production

Purchasing and using corrupt, deteriorated and unsanitary dishes and food are not allowed.

The kitchen production management personnel insist on checking the acceptance and disinfection of tableware, and it is forbidden for irrelevant personnel to enter the kitchen and dining room backstage, so as to prevent cross-contamination between raw food and cooked food, raw materials and finished products in the food production process.

keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate flies, rats, cockroaches and other harmful insects and unhealthy conditions, place garbage and wastes at designated places and clean them up in time.

food production and marketing personnel must have a health examination every year. For food production and marketing personnel who have joined the work newly or temporarily, they must also have a health examination and obtain a health certificate. Unlicensed personnel are not allowed to participate in food production and marketing.

Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes and hats, do not wear long nails and accessories, do not use food or food ingredients that have expired, and do not produce unsanitary instruments and drinks.

The kitchen staff should pay attention to safe operation, and it is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the oil fume exhauster clean.

when leaving work, all kitchen staff should strictly check whether the gas, water and electricity are turned off, find out and eliminate hidden dangers in time, lock the door and close the window after ensuring that there is no abnormality, and each post should designate a special person to be responsible for the safety management of this post, and the electrical appliances, heating furnaces and catering supplies should be responsible by a special person and strictly abide by the operating procedures.

Kitchen staff should be familiar with all kinds of emergency measures and be proficient in using all kinds of fire-fighting equipment.

3. Hygienic management of food storage

Do a good job in mildew prevention, insect prevention, temperature and humidity control, and regularly clean and disinfect the food warehouse. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, food with problems in the hygiene quality of raw materials and semi-finished products and normal food, food stored for a short period of time and for a long period of time, and food with odor and food easy to absorb odor should not be mixed and piled up.

check and accept the food in storage, and regularly inspect the hygiene and quality of the stored food if the deteriorated food cannot be stored.

4. Hygienic management of food sales

Attendants in the food and beverage department should have regular physical examinations, and they should be transferred immediately if they find some infectious diseases, and they should often educate the staff who come into contact with food about food hygiene.

the food sold should be non-toxic, harmless, meet certain nutritional requirements, and have corresponding color, fragrance and taste. It is not allowed to sell foods that are spoiled, rancid, moldy, insect-infested, dirty, mixed with foreign substances or other foods that may be harmful to human health.

all kinds of tableware, tea sets and containers, tools and equipment for food placed at the entrance must meet the requirements of food hygiene to prevent food contamination.

Part II

First, the internal management of the restaurant:

1. I hope all shareholders will hold a shareholders' meeting and seriously think about the future development plan of the restaurant. Under the guidance of this plan, the restaurant will have a clearer goal.

2. Participate in setting reasonable annual business targets of the restaurant, and lead all employees of the restaurant to actively complete the business targets.

3. according to the market situation and the needs of different periods, discuss and formulate the catering promotion plan with the chef * * *, and collect the feedback from the guests in the implementation process to improve it.

4. Formulate the post responsibilities and service standard procedures of employees, supervise and check the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

5. Do a good job in the construction of staff, grasp the ideological trend of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment.

6. Be responsible for making employee training plans and organizing employees to participate in various training activities, so as to continuously improve employees' service skills, skills and service quality and improve work efficiency.

7. hold a general meeting of all staff of the restaurant at least once a month to analyze and report the monthly operating indicators and income and expenditure of the restaurant and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

8. Work closely with the kitchen to check the quality of dishes, and give feedback to the guests in time to improve the quality of dishes and meet the needs of guests.

9. Establish the management system of restaurant materials, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food and raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and make rational use of water, electricity and other resources to reduce waste, reduce costs and increase profits.

11. Do a good job in the hygiene and safety of the restaurant, arrange special personnel to check the cleanliness of the restaurant, and arrange special personnel to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

11. Maintain and improve the restaurant's equipment and facilities, and provide better service for the restaurant with high-standard hardware facilities

Second, marketing:

1. Make use of various media channels to publicize the restaurant widely, increase the restaurant's local awareness, lock in the target customer base, and increase the publicity of the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through interviews and telephone interviews, handle complaints from guests, and sell restaurant products.

3. Firmly grasp the corporate culture of the restaurant, show the cultural theme and connotation of this Hong Kong-style fast food from the decoration style, high-quality catering products and warm and warm service, and seize this selling point, which will make the restaurant have unlimited vitality.

4. Use all marketing methods to expand the positive impact on restaurants.

Third, business strategy:

This restaurant is located at the intersection of Bao 'an Avenue and Xinhe Avenue. There are many shops and factories, and it already has a good dining atmosphere, and the flow of people and customer base is not a big problem. For this reason, the relatively mature fast food restaurants, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. around it are our competitors to varying degrees. Therefore:

1. We accurately market the restaurant in three grades: high school and low school, explore a unique management policy, and carry forward our own characteristics. We should concentrate our efforts on making some signature products of this restaurant instead of winning by the number of varieties, and we should do it well, and only when we clench our fists can we have strength. We should build a brand for the restaurant with advanced business philosophy, excellent quality and meticulous service.

2. According to the present operating situation of this restaurant, we can choose the following four operating strategies: 1. Maintain the status quo; Second, take standardized fast catering; Third, the combination of Chinese and western food; Fourth, fine western food.

3. according to the present business situation of the restaurant, fast food and snack should be operated separately.

4. in the long run, it is our goal to continue to open branches and implement multi-store operation.

5. positively influence existing customers, improve customers' quality of life, and develop high-end customer groups.

in my future work, I will make continuous improvement based on this plan and according to the specific operation situation and problems of the restaurant.