I. Operation in the third quarter II. Main work and practices The third quarter of X year was not only a quarter in which the catering department continued to rise in the good business situation in the first half of the year, but also a quarter in which the hotel took the competition of service skills of participating in the city's tourist hotels as a wedge to enhance the catering brand and market share, and it was also a quarter in which the catering department laid a good foundation for realizing the strategic goal of "developing catering" for the company and the hotel. For this reason, while summing up the achievements in the first half of the year, Having identified the existing problems and weak links, and combined with the actual situation of the department, we started to carry out the following five aspects of work: First, innovative management, highlighting the theme of "income generation and profit", which is an eternal theme of an enterprise. In order to improve the department's income-generating ability, the department has done the following work according to the annual overall work arrangement: ① In order to further enhance the department's popularity and catering popularity, the department takes store celebration activities as a wedge. In-depth implementation of the work related to the promotion of special offers for the celebration of the store. During the promotion period, the department * * * sold more than 5,111 special dishes, amounting to more than 81,111 yuan, which was well received by consumers. (2) In order to strengthen the external influence and the publicity effect of the grand banquet, the department integrated the successful practices of arranging the menu of the grand banquet in winter over the years, and formulated and issued the menu of the grand banquet in winter. In the third quarter, the department * * * received 113 banquets with 1314 tables, amounting to 456,177 yuan, with an average of 347 yuan/table. ③ In order to enhance the hotel's popularity and brand effect among VIP customers, seize more and more high-end customers, and fully display and reflect the hosting effect and organizational ability of large-scale banquets in the hotel, the department successfully received more than 311 Christmas buffets and the signing ceremony buffet of Four Seasons Flower City hosted by the hotel. With the help of the successful experience of the department in receiving buffets, the department put forward a number of valuable opinions to the person in charge of Four Seasons Flower City, which was well received by the organizers. ⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that the catering products are often replaced by new ones in color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes, the department has launched more than 111 new dishes in the past three months, and a number of new dish development experts such as How to Xing Zhi, Yang Ping, Fan Jiaxing, He Fa, Liu Fanghua have emerged; The second is to change ideas and strengthen "quality construction", which is fundamental, the lifeline of enterprise development and the eternal theme of enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" put forward by the company and hotel leaders at the beginning of the year, and to maintain the good development situation of catering in the first half of the year, the department started to carry out the following six aspects of work on "quality construction": ① In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, the department started to draw up and implement the "Implementation Schedule of Catering Department Participating in Municipal Skills Competition" as early as October according to the overall work arrangement. With the great attention of hotel leaders and department personnel and the concerted efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition, which won honors for the hotel and the department. (2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, and get further promotion and information understanding in the innovation of cooking and the introduction of high-quality raw materials, under the leadership of Vice President Jia, the department organized some backbone chefs to go to raw material markets and social restaurants in Changsha, Zhuzhou, Jishou and other places for a comprehensive inspection, which not only broadened the chef's horizons, but also introduced a number of special dishes and bacon from Brazil. ④ In order to standardize the placing and quantitative management of kitchen utensils, reduce the damage rate of tableware and improve work efficiency, the department drafted and implemented the Interim Measures for Standardizing the Placement and Daily Management of Kitchen Tableware and Articles in the Catering Department in December, and at the same time, in order to unify the dishes and utensils in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department made a purchase of some utensils in the kitchen department according to business needs;

⑤ In order to further improve the reception quality of the grand banquet, understand the overall taste and development trend of the Huaihua grand banquet market, and establish a set of complete records of the reception history of the grand banquet, under the guidance of Vice President Jia, the quality tracking table of the grand banquet dishes was drawn up and implemented, which provided a good basis for gradually improving the reception level of the grand banquet and identifying the problems existing in the service of the grand banquet; ⑥ In view of the fact that the basic work of the catering front desk attendant is not solid and the quality of the dishes in the kitchen is not stable, combined with the current situation of the rebound of catering private rooms and scattered tables, in order to further improve the "two qualities", stabilize the source of consumers, strengthen the sense of all catering guests, change the service concept, actively implement various measures in the Regulations on the Integrity Management of Huaihua Hotel, and provide efficient, high-quality and fast services for guests, the department holds a coordination meeting between the front desk and the kitchen every Wednesday and Saturday. Third, active communication, grasping the key of tourist market, in order to further stabilize tourists, enhance customers' loyalty to the hotel, and maintain and improve the good business situation of catering in the first half of the year, the department actively played the role of outreach working group and started to work from the following aspects: ① Regular telephone contact with frequent customers and big consumers, and telephone contact or on-site visits to customers who suddenly spend less in a certain period of time to understand the reasons for their failure to spend or spend less. And made records and rectification. In the third quarter, the department * * * telephoned and visited frequent customers more than 211 times. Through the efforts of the department, the consumption units such as Tianzhou Education, Passenger Transport Section and Third Hospital increased significantly compared with the first half of the year. ② In order to further reflect the humanized service of the hotel, the department presented flowers or cakes to the guests who came to the store for their birthdays in time, such as General Manager Zhang of Industrial Company, his family and some leaders of the municipal party committee. (3) In order to reflect the hotel's attention to frequent customers, the information on the development and launch of new dishes is fed back to frequent customers in time through the departmental outreach team, and guests are invited to come for consumption and taste and put forward valuable opinions; Fourth, Zhang Chi has a moderate degree, which has laid the foundation for the stability of the team. The third quarter is a quarter in which new and old employees of the department alternate, and it is also a quarter in which the staff team is prone to fluctuation. For this reason, in order to improve the overall cohesion and ease the work pressure of employees, the department organized employees to have dinner in social restaurants (Dynasty Restaurant, Xiangshui Family, etc.) with good business in batches, which not only deepened mutual understanding among employees, but also absorbed the advantages of social restaurants; Secondly, the department regularly holds floor meetings on different floors and in front and back office to comment and summarize the weekly work, and rewards and punishments according to the individual's work performance, sales promotion ability and complaints within a week, and uses the opportunity of the kitchen to push new dishes every month to organize some employees with good performance and strong sales promotion ability to participate in the tasting and evaluation of new dishes, which not only has the effect of on-site training, but also enhances the employees' self-confidence and sense of honor. In short, through the implementation of the above measures, employees have been better stabilized. Fifth, pay close attention to team building, and form an atmosphere of striving for implementation to strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of striving for implementation. The department sets up a quality inspection team with the backbone above the foreman as the team member, and cooperates with quality inspection in turn every week to carry out quality inspection in all areas of the department, and punishes or orders the regional responsible person with the worst or most problems in each inspection to make rectification within a time limit, and conducts informed criticism at the departmental ministerial meeting, and rewards the regional responsible person with better performance in each inspection; Secondly, the department also comments on the work of the backbone above the foreman every month, rewards the superior and punishes the inferior, and puts forward requirements for the next step. In order to improve the overall control ability and management level of the backbone, the department has specially implemented a professional training for the backbone at the foreman level, which not only understands the problems and weak links in the implementation and management of the backbone, but also strengthens the learning awareness and crisis awareness of the backbone. Third, the main problems in the third quarter, although the work of the food and beverage department has achieved good results, there are still many problems and weak links, which are far from the requirements of hotels and companies and the expectations of employees. The main manifestations are as follows: 1. The department's awareness of safety precautions is relatively weak, and the safety knowledge training for employees is not enough, which leads to the incident of cheating on 11 packets of 5 soft-packed hibiscus king cigarettes at dinner on October 9; 2. Not paying enough attention to participating in the city skill competition, which leads to the unfinished task of participating in the Chinese banquet of the city skill competition department; 3. The daily work flow of the kitchen post needs to be further standardized, and complaints about slow serving and inconsistent cooking standards still occur from time to time; 4. The targeted training methods and efforts for the front desk staff are not enough, and the called service still happens from time to time; 5. The department lacks strength and effective methods for background management, which leads to more daily violations of discipline and discipline of employees than other departments and offices; Main work arrangements for the fourth and fourth quarters The fourth quarter is not only the last quarter of the second year of the hotel's deepening profit target joint-stock operation and management, but also the quarter in which catering laid a good foundation for the work in 2116 and went to a higher level. In the fourth quarter, based on the excellent business situation in the previous three quarters, the department took the opportunity of the "three festivals" promotion activities of Spring Festival, Lantern Festival and Valentine's Day and the reception and service in the big feast season, focused on continuous stability, improving the occupancy rate and consumption grade of private rooms, paid close attention to "two qualities" (product and service quality), strengthened two consciousness (competition consciousness and crisis consciousness) as the center, and changed the work style of the team on the premise of stabilizing the staff. Strive hard to achieve catering income of 1.88 million yuan in the fourth quarter of profit target joint-stock management, focusing on the following aspects: First, focus on the implementation of winter warm management measures and the supervision of the effect to ensure a double harvest of benefits and word of mouth; Second, do a good job in the Spring Festival promotion series to ensure that the income generated during the Spring Festival will increase by 21% compared with the same period of last year, with stable personnel and no accidents; Third, take the reception and service of various wedding and birthday banquets in the fourth quarter as the wedge machine, focus on the quality of the products and services of the grand banquet, and lay a solid foundation for seizing the market share of the grand banquet in 2116; Fourth, adhere to the management idea of low starting point and more affordable mass consumption in the lobby on the second floor, pay close attention to the guarantee of products and fast service, and strive to increase the seating rate of scattered tables greatly compared with the previous three quarters; In short, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and assistance of the brother departments, and with the concerted efforts and hard work of all the cadres and employees of the department, the tasks in the fourth quarter will be completed, and the goal of "developing catering" put forward by the company and hotel leaders will be realized!