Drawing lessons from the work summary report of R&D Department of catering products

Under the leadership of the general manager of the hotel and the hard work of all the staff of the catering department, our catering department has successfully achieved various business indicators in the first half of 21XX, and achieved certain results through strengthening management, improving service, improving quality, making concerted efforts, and with the strong support and cooperation of various departments. The main work is reported as follows:

1. The operating income of the catering department in the first half of 21XX was 5,975,432.11 yuan, and the income in the first half of 2111 was 3,891,154.11 yuan. Compared with 2111, the actual income increased by 2,184,278.11 yuan, and the profit in the first half of 2111 was 1,117,411 yuan. In the first half of 2111, the operating cost was 3,664,351.94 yuan; in the first half of 2111, it was 4,897,941.15 yuan; compared with the same period, the operating cost increased by 1,233,588.11 yuan. The average gross profit margin was 51.14% in the first half of 2111, 45.48% in the first half of 2111, and 4.56% higher than that in 2111. In the first half of this year, business indicators and operating income have been greatly improved. The main tasks we have done in the first half of this year are:

1. Strengthening the training of managers and improving personal professional quality

2. Strengthening management and assessment.

3. Strengthen the research and development of dishes.

4. Increase the training of waiters and improve the service quality.

5. Control operating costs and increase gross profit.

6. Rational use of hourly workers to reduce labor costs.

2. Although the food and beverage department has made great progress, there are still many problems as follows:

1. The team leader has a weak sense of responsibility, can't strictly demand team members, has insufficient inspection and supervision, is not careful and lax in management, and sometimes drags and perfunctory in work execution.

2: because of the strong business flow of waiters, the business level is not standardized, procedural and arbitrary in operation specifications.

3: In the service to the guests, the ability of language expression is low, and the ability to respond to the questions raised by the guests is poor, so it is impossible to take the initiative to solve them.

4: the planned sanitation and daily sanitation are not done well, so you can't do the sanitation as planned when you are a little busy.

5. There is not enough innovation from the changes of dishes, and the quality of dishes can't be stable for a long time, and the taste and color can't be consistent. 6. Although the quality of the dishes has been well received, there are quality problems, and sometimes the phenomenon of slow and chaotic serving appears. In the first half of the year, there were many problems in our food and beverage department. In view of the above problems, we emphasized and demanded them item by item in our previous business work, and gradually rectified the problems that occurred, but they still happen occasionally, which requires us to further strengthen and improve management and improve supervision means in our future work.

Although the tasks in the first half of the year were well completed, the work in the second half of the year is still a long way to go. There are many shortcomings and potentials to be tapped in the first half of the year, which requires all the staff of the Food and Beverage Department to seriously rectify the shortcomings in the first half of the year and do a good job in implementing the work plan for the second half of the year;

1: Strengthen management, give full play to the management role of chefs and team leaders, strengthen team building and improve the management ability of team leaders. Managers at all levels set an example from top to bottom, and implement planning, supervision and inspection. Work hard on strict management, do a good job in management from strict to detailed, and focus on service quality and food quality.

2. In order to ensure the improvement of food quality, we went out to study in the first half of the year under the care of the leaders, broadened our horizons, cast technology and injected new ideas, which laid a solid foundation for us to launch new recipes and improve the breakfast form in April. In the second half of the year, we should make great efforts to learn innovative dishes by subscribing to cooking-related magazines, and give full play to the role of food discussion groups. According to the changes of seasons and the needs of customers, we should keep up with the pace of market development and introduce new dishes every month, so that the dishes are constantly innovative and varied, and we should make demands from the quality and quantity of dishes, so as to achieve the consistency of food quality.

3. In the case of the flow of service personnel, it has also brought us a lot of knowledge worth learning. We should care about employees. Hotel leaders attach great importance to and care about employees. The Dragon Boat Festival gives benefits to single foreign employees. This behavior drives us to communicate with employees frequently, understand their ideological trends, and give them more care and love. It is because they work happily, take the initiative to care about their lives at work, and mobilize their service enthusiasm and work enthusiasm.

4. Ensure the long-term stability of service quality, further improve the service quality, and further strictly require honorific service, active service and smiling service on the existing basis, and organize employees to learn some relevant regulations of hotels and departments, learn service knowledge and cultivate service quality. By watching the knowledge of audio-visual education service, the service work can be further promoted and developed, and the service can be upgraded and improved.

5. In order to ensure the completion of the annual profit target, we should strictly control the cost, make rational use of raw materials, do rough and meticulous work, take the reuse of scraps as a bright spot to tap the potential and increase efficiency, make the best use of everything, make efforts to make low-cost dishes into high-grade dishes, and do a good job in controlling the arrangement and quality of dishes. From the point of access to various raw materials, it is required that all teams and groups in the backyard strictly follow the requirements, regularly or at any time inform employees of the prices of various raw materials, so that everyone can settle accounts when employees clearly understand the prices of various raw materials. The department regularly informs employees of the completion of various business indicators once a month, so that every employee does not know whether he is working, but also learns how to control costs and save costs in the course of work, starting with saving a clove of garlic, and doing a good job of cost control on the premise of ensuring the quality of catering.

6. Strictly control the quality of purchasing, even if we know the market price in many ways and investigate the market conditions, the purchase is based on quality and price, and the chef is required to know the market conditions at any time, and the price of suppliers should be adjusted regularly according to the market conditions to ensure the quality and low price of the imported food raw materials.

7. Strengthen the sense of responsibility of department employees, educate and drive them ideologically, and do a good job in departmental communication to ensure the smooth operation.

8. Strengthen the awareness of promoting efficiency of all staff in the department, and take high-quality service and delicious meals as the guarantee to increase the number of customers.

9: Pay strict attention to the hygiene quality, conscientiously implement the star standard, environmental protection standard and food hygiene law, ensure food safety, strictly do a good job in disinfection system, do a general cleaning once a month, and do a good job in the care and maintenance of facilities and equipment, find problems in time and solve them in time.

11: strengthen the safety management, and carry out the work according to the goal of comprehensive social management, so as to ensure zero in the second half of the year. In the future work, although the pressure of the food and beverage department is great in the second half of the year, as long as all the staff of the food and beverage department work together under the leadership of the hotel and conscientiously implement the above measures in management, I think we will definitely complete all the indicators issued by the hotel. Chapter iii: summary of the work of the catering department in the first half of the year and measures for the second half of the year

summary of the work of the catering department in the first half of 2117 and measures for the second half of the year. Under the command and arrangement of the hotel's superior leaders, all the business indicators of the catering department were well completed through the concerted efforts of all the staff. In the first half of the year, the planned revenue was 3.35 million, the actual completion was 3.558 million, the overfulfilled was 218,111, the annual progress was 1.111%, the planned cost was 1.63 million, the actual production cost was 1.852 million, the planned cost was 1.129 million, the expenses were reduced by 271,111, the planned profit index was 162,811, the actual completion profit index was 411,111, and the profit index was 11,111. As our food and beverage department can carry out the work plan and measures formulated by the department at the beginning of the year in an orderly manner, based on the same goal of quality and development, strengthen the responsibility of employees, implement and implement various work and management systems, be strict and meticulous in management, and be strict and meticulous in both major and minor matters. Employees obey the command and arrangement in their work, and enhance the collective cohesion through effective management and ideological education. Mobilized the enthusiasm of the department staff, in order to ensure the improvement of service quality and food quality, timely made patient and meticulous persuasion and education for some detailed problems in daily work, guided and trained employees to provide services according to specifications, operated according to standards in the backyard, continuously improved the quality and color of dishes, took corresponding measures to control costs, successfully completed various reception work, and better completed various business indicators issued by the hotel in the first half of the year. Although the indicators in the first half of the year have been completed well, there are many unsatisfactory places in the actual operation, and the operating income in the first half of the year is not as good as that in the same period last year, with a decrease of 342,111. According to the current form and operation in the second half of the year, there will inevitably be great difficulties and pressures, and the situation is not optimistic. We know that the task will be even more arduous; While summing up the business work in the first half of the year, the following deficiencies are reflected from the actual work:

1. Employees' ideological awareness of ownership, dedication and love for their posts have not been further reflected and brought into play from their work, and even individual employees feel irrelevant and insensitive to the rise and fall of enterprises, and there are coping phenomena in their work, insufficient meticulous work and weak sense of the overall situation.

2. The implementation of tapping potential, increasing efficiency, saving energy and reducing consumption is not solid enough, individual employees have a weak sense of saving, some employees pay little attention to the fluctuation of raw material prices, and sometimes waste occurs in the operation process, and some employees have a poor sense of self-discipline.

3. When the quality of food is unstable, the time difference is good, and the quality of dishes is sometimes problematic. Fancy renovation can't keep up with the development of catering industry, and the initiative consciousness of innovation is poor. Even some teams and groups need leaders to pay attention to it often to get results, which fails to reflect the due value of dishes from meticulous work.

4. The service quality can't be consistent for a long time. Some service personnel are poor in language expression, not rigorous in standard operation, smiling at service, honorific greetings and lacking in active service awareness.

5. There are some deficiencies in communication between various positions in the department. Individual employees have vague ideas, and sometimes the connection between the front desk and the kitchen, upstairs and downstairs is not in place, which affects the efficiency of work.

6. The chef's technical level and the service personnel's professional ability are improved slowly, which can't better meet the requirements of the guests. Although theoretical training and mutual learning such as helping, bringing and spreading were carried out at the beginning of the year, the operation in the first half of the year proved that there was still a considerable gap from the required goal.

7. Although there is a slight improvement in facilities and equipment maintenance, there is little improvement.

8. The promotion awareness of all employees is unclear, and individual employees only complete their personal tasks.

9. The sense of responsibility of individual employees is still not strong.

11. Health work is still not detailed enough, and many problems need to be improved and perfected in our future work. For this reason, in the second half of the year, we will make continuous efforts to ensure the completion of various business indicators, and the food and beverage department has specially formulated the work measures for the second half of the year:

1. We need benefits from management, strengthen management, and the managers at all levels of the department plan, arrange, supervise, check and implement the work from top to bottom. Strict management should be implemented at all levels, management should be done well, and service quality and food quality should be emphasized.

2. Strengthen team building, improve the supervisory role of the team leader, discuss and study the problems in business operation, and each employee will make a small summary of his work performance for one month, so as to improve the quality of employees in the form of mutual promotion and mutual help, guide and educate employees to change their ideological understanding, correct their work attitude, strengthen team awareness, do a good job of coordination among teams and enhance cohesion, and everything is the overall situation. The implementation of accountability, strict management in accordance with the 111-point assessment system and rules and regulations, and clear rewards and punishments.

3. Ensure that the service quality is steadily improved and further improve the service quality. In view of the problems existing in the service work in the first half of the year,

strict requirements are made from the aspects of smile service and honorific service, so that everyone can realize the importance of smile service and honorific service ideologically, and can make every smile and greeting come from the heart. Ask the team leader and assistant to supervise and check the service quality during the meal, so as to ensure that the service work is completed from the beginning to the end; Mobilize employees' service enthusiasm and work enthusiasm, carefully select the mobile red flag of the service team once a month, and carry out activities of catching up, helping and surpassing, so as to make the service work develop in a good direction.

4. To ensure the improvement of food quality, we should make great efforts from meticulous work. On the basis of ensuring the quality of dishes, we should do a good job in pushing out new aspects of dishes, achieve the same quality and quantity according to the quality requirements of daily dishes, improve the chef's technical quality, and strictly implement assessment and accountability for each team in the back hall.

5. Do a good job of tapping potential and increasing efficiency, strictly control and save costs, rationally use raw materials, make the best use of them, and control the arrangement and quality of dishes. From the point of access to all kinds of raw materials, it is required that all teams in the backyard strictly follow the requirements. Under the current situation that the prices of some raw materials are rising sharply, the employees are informed of the prices of all kinds of raw materials on a regular basis or at any time, so that everyone can settle accounts when they know the prices of all kinds of raw materials clearly. The department regularly informs the employees of the completion of various business indicators once a month, so that every employee can learn how to control and save costs not only in his work, but also in every link.

6. Strictly control the quality of purchasing, investigate the market situation, continue to adopt wholesale market to approve vegetables, and speak with quality and price.

7. In order to ensure the completion of profit targets, control the expenditure of various expenses, strictly control the number of employees, reasonably arrange employment, and save fuel and materials consumption. The use and distribution of low-value consumables are strictly implemented in accordance with departmental regulations.

8. strengthen the promotion awareness of employees in this department, do a good job in promotion abroad, and take high-quality service and high-quality food as the promotion guarantee for customers.

9. Pay strict attention to the hygiene quality, achieve the hygiene standards for each team's regional hygiene, strictly clean and disinfect tableware, and each team leader shall carry out various hygiene inspections at regular intervals.

11. Pay attention to the maintenance of facilities and equipment, report and deal with problems found in time, educate and train employees to cherish facilities and equipment, and ensure that the facilities and equipment are in good operation without affecting their normal use.

11. Require communication and communication between teams and groups in this department.