The catering industry is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. The following are the related articles that I collected and sorted out for you. I hope I can help you. If you feel good, you can share them with more friends! Summary of catering work-

Since August of 211X, the economic crisis sweeping the world has dealt a heavy blow to China's economy, and steel, architecture, building materials, catering services and so on have suffered losses to varying degrees. As a third-class city, Xingtai also deeply felt the cold of the economic crisis. It has deeply influenced our 511,111 villagers in Niucheng. The whole catering and entertainment industry in Xingtai has experienced an unprecedented cold winter season. In the past 211X years, we have experienced unprecedented influenza A, the closure of schools, the prohibition of parties by social organizations and government agencies, and a series of regulations have also affected the development of our catering and entertainment industry in Xingtai City to a certain extent, and of course, our Persian Cat Company is no exception. In the face of many unfavorable factors of this economic crisis, we Persian cats are not overwhelmed by difficulties, but face them. Look for problems, find shortcomings, find ways to make ideas, forge ahead and make bold reforms!

only face up to the problem, dig deep into the problem, analyze the problem and solve it. Persian Cat Company can develop continuously and scientifically, and improve its internal quality.

Our Persian Cat Company has a good reputation and brand in the hearts of Xingtai people, and has had a glorious past. However, with the increase of entertainment and catering companies in Niucheng in recent years, due to the slight lag in hardware facilities, the performance declined last year. For this reason, we Persian Cat Company invested heavily in the company in 211X, and upgraded the facilities and environment of the company's hardware. This adjustment laid a solid foundation for the company's re-casting.

at the same time, with the expansion of the company's business scale and the adjustment of its strategy, the company has strengthened the construction of team culture and other software, and ideological work is the lifeline of all work. Only by constantly strengthening the study of employees' ideological and moral values, and constantly strengthening the promotion of employees' quality and the guidance of employees' personal growth can the enterprise tree be evergreen. To this end, Persian Cat Company cooperated with Zhixing Education and Training Institutions, and introduced professional training institutions into our team, making them an integral part of our team, effectively improving the gaps and shortcomings of our Persian Cat Company in this respect. Training is the best welfare for employees. We summarized the advantages and disadvantages of previous training institutions and adopted the idea of knowing and doing education and training institutions. Zhixing education institution is rooted in the enterprise, adopting a follow-up, repetitive, circular and experiential education and training mode, and relying on the advantages of localization, low cost and strong practical ability, improving the overall quality of employees. After nearly a year of pleasant cooperation, Persian Cat has made remarkable achievements in corporate culture construction, and the quality construction of employees has also been improved.

In the year of 211X, Zhixing Education made systematic professional training for middle-level and front-line employees of Persian Cat, as follows:

First, in the communication training with middle-level, we talked about the following contents: Are we Persian Cat ready in today's external environment? Correctly understand our Persian cat according to our position, advantages and disadvantages; Our Persian cat is a long-term development enterprise, so how to establish our vision and mission? How can an evergreen enterprise establish a complete process and standard system? As a middle level, how do we define our role? How can we think about learning in a qualified middle school? How to innovate and deal with the details? How to grasp your own mentality? How to realize your responsibilities as a middle-level leader? What are the top ten management skills of middle managers? How do our middle-level leaders handle interpersonal relationships, communicate effectively and manage time effectively in daily work and life? How to improve the executive power of our middle-level leaders? Lectures and communication on content such as.

Through the study and discussion of the above questions, middle-level leaders understand what a middle-level leader should have, and how to better manage the team and achieve the performance goals of the team. I know how to create value for our Persian cats more concisely and quickly. Middle-level leadership is the core competitiveness of our company. Only by continuously enhancing the ten abilities of middle-level leadership, innovation, number recognition, communication, team awareness, loyalty and organization can we build an invincible and invincible strong team.

second, communication with front-line employees. Knowledge-knowing education institutions have conducted repeated, cyclical and experiential communication with employees. Make employees understand gratitude, loyalty, dedication and serve the team wholeheartedly; Let employees set goals in happiness, have a good attitude at work, master time management in efficiency and have good communication in actual combat!

a person's habits will not be changed in a class or a day's training, but can be gradually changed through continuous and repeated persistence, communication and learning and active participation over a period of time. Like soldiers from quick march, we should do it step by step, and gradually make our employees become a moral consciousness by explaining and learning about courses such as mentality, goals, vision, mission and values. Sense of responsibility; Gratitude consciousness; Loyalty consciousness, win-win consciousness; Team awareness and other qualified employees, moreover, we have specially developed a large number of high-quality courses such as marketing, etiquette, enterprise management and traditional culture for the needs of Persian cats, so as to better prepare for the improvement of the quality of our Persian cat employees.

Only by strengthening ideological work for a long time can a company or team maintain its core competitiveness in business competition and make the enterprise invincible. Ideological work is intangible, not immediate, but a long-term process. And people are the core of the enterprise. Only people-oriented and truly caring about the growth of employees can make the enterprise develop continuously and win the hearts of the people. To this end, in the coming 211X, Zhixing education institutions redesigned the course content according to the characteristics of Persian cats, aiming at making employees serve the company better and faster. In the course of our cooperation in the past year, there may still be some shortcomings, which need to be improved. We will continue to improve our system and content in a sincere manner and communicate with each other to better serve our Persian Cat Company.

We firmly believe: Persian cats will certainly be able to make further progress and make greater achievements! ! ! Work summary of catering

** The calendar of two years has been turned over, and now it has ushered in a brand-new * * year. Looking back on the work experience of the past year, the restaurant has changed from business adjustment to stable operation now, all of which stems from the support and trust of the leaders of the catering department. When the new year comes, we can see the ups and downs in the past year vividly, and state the work experience of the year in the most straightforward language.

1. Strengthening the construction of service quality project with improving service quality as the core

The construction of catering service quality is a huge systematic project, which is a comprehensive embodiment of catering management strength. In XX year, the following work was carried out in the daily management and service quality construction of various operating departments:

1. Writing operating procedures to improve service quality

According to the actual operation conditions of various departments in the catering department, We have compiled the Operating Specifications for Banquet Service, Qingyeting Service, Western Restaurant Service, Bar Service and Stewardship Department Service. Unify the service standards of all departments, establish standards and basis for training, inspection, supervision and assessment of all departments, and standardize the service operation of employees. At the same time, according to the service requirements of the VIP room, the service reception process of the VIP room is compiled, which makes clear and detailed provisions from the aspects of client reception, language requirements, dinner service, wine promotion, hygiene standards, article preparation, environmental layout, audio-visual effect, energy saving and so on, which promotes the service quality of the VIP room.

2. Strengthen on-site supervision and ambulatory management

On-site supervision and ambulatory management are important forms of catering management. I insist on allocating management time according to the principle of "28" during the shift (81% of the time is spent at the management site, and 21% of the time is spent at the management summary), and directly participate in on-site service, give timely corrections and prompts to the problems on the spot, record typical problems, and reflect them to the heads of various departments to analyze the root causes of the problems.

3. Compile the overall practical plan of wedding banquet to improve the quality of wedding banquet service

Banquet service department is a brand project of the hotel. In order to further improve the quality of wedding banquet service, the overall practical plan of wedding banquet service was compiled, which further standardized the operation process and service standards of wedding banquet service, highlighted the atmosphere of the wedding scene, and invited the human resources department to conduct special training for the wedding emcee, making the emcee more distinctive and promoting the reputation of the wedding banquet market.

4. Hold special service meetings regularly to discuss the problems existing in service.

Good service quality is the core of catering competitiveness. In order to ensure service quality, improve service management level and customer satisfaction, the last day of each month is designated as service quality seminar day, which is attended by 4-5 level managers of various restaurants to analyze the service status of each restaurant in that month, review service quality, share management experience, analyze typical cases and find out the root causes of problems. At the seminar, restaurants learn from each other, and the participants actively participate, express their opinions, dare to face problems and take responsibility, thus avoiding the recurrence of the same service quality problems in the management process. This form of discussion provides a platform for restaurant managers to communicate and exchange management experience, which plays a positive role in ensuring and improving service quality.

5. Establish a restaurant case collection system to reduce the probability of customer complaints

This year, the Food and Beverage Department implemented a restaurant case collection system to collect customers' complaints about service quality and product quality, which is an important basis for improving management and evaluating the management level of managers in various departments. Restaurant managers analyzed and summarized the collected cases and came up with solutions to the problems, making management more targeted and reducing the probability of customer complaints.

second, organize the first service skills competition to show the service skills of the Food and Beverage Department

In order to cooperate with the hotel's 15th anniversary celebration, the Food and Beverage Department organized restaurants to hold the first competition of service skills and catering knowledge in August, and compiled the practical operation plan of the competition. After more than one month of preparation and preliminary competition, with the strong support of the Human Resources Department and the Administration Department, it was successful, affirmed by the superior leaders, and fully demonstrated the catering department's skilled service skills and excellent basic skills.

Third, carry out employee training at all levels to improve the overall quality of employees

This year, * * * carried out 15 trainings, including 3 service skills trainings, 3 induction trainings for newcomers, and 9 special trainings. The curriculum ideas and main contents are as follows:

1. Expand management ideas, Broaden industry horizons

Most middle-level managers in restaurants are gradually promoted by lower-level employees (some managers have been working in the same position for four or five years), and their management horizons are relatively narrow. In order to strengthen their management awareness and expand their industry horizons and professional knowledge, seven catering professional knowledge trainings were set up for middle-level managers this year, the main contents of which are Customer Satisfaction Management, Catering Marketing Knowledge 1, Catering Marketing Knowledge 2 and Catering Marketing Knowledge 2. The setting of these courses has a positive effect on expanding the management ideas, catering professional knowledge and industry vision of middle-level managers, alleviating various contradictions and conflicts in the management process and enhancing the feelings between employees and employees and customers.

2. Cultivate employees' service consciousness and improve their comprehensive quality

In order to cultivate employees' service consciousness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Consciousness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enabled grassroots service personnel to improve their service consciousness, service mentality and knowledge.

3. Carry out service skill training to improve the service level of VIP rooms

In order to improve the service reception capacity of VIP rooms, we have carried out "VIP Room Service Reception Skills Training" and "Restaurant Ordering Skills Training", analyzed and explained the problems in service reception in the form of case analysis and demonstration, and demonstrated the standardized service, marketing skills and humanized service in practice, which improved the service quality of VIP rooms.

4. Adjust the students' transition mentality and quickly integrate into the catering team

As an important part of the staff in the catering department, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics of interns and their entry conditions, this year, * * * has carried out three special trainings on how to transform from campus people to enterprise people, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

5. The purpose of developing practical courses

training is to improve work efficiency and make management more standardized and effective. In July, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution.

IV. Problems and deficiencies

Although the work of this year has been completed as planned, the quality of the work has not been done enough. As far as the operation and training of the department are concerned, it is mainly manifested in the following aspects:

1. Insufficient management, uneven efforts and weak links

The management of some sensitive issues in the management process is weak, and the repeated service quality problems cannot be hit the nail on the head. At the same time, the main focus is on the quality of floor service, which weakens the management of the housekeeping department and the wine department.

2. There are not enough interactive links in training

There are not many interactive links in the training process, and there are fewer opportunities for employees to participate, which reduces the vitality and vitality of the classroom.