We should do a good job in the human resources management of the catering department, create better economic and social benefits, hold a catering meeting, and make a detailed record of the contents of this meeting. This article is a sample of the meeting minutes of the catering department that I compiled for you, for reference only.

Part I

Meeting Room of Didian Restaurant

Date 21xx x x x x

Moderator Chen Deai

Recorder Cao Yunlong

Attendee Yue Zhenglong Xu Dexia Wu Changhua Zheng Xiuying Malaysian Su Jinguo Chen Di

Meeting content:

Chen Deai: Please invite us to open a management meeting today, and please give us more opinions. Su Jinguo: The food is good and the taste is good. I don't have any complaints.

Wang shijie: I have a toothache recently. The staff in the canteen arrange noodles every day to take care of the elderly. I am very grateful.

Chen Di: My feeling is that the combination of meat and vegetables in the canteen is still good, but I think there are a little less vegetables. I suggest whether the canteen can be more in the future.

Mr. Malay: I basically approve of the work in the canteen, and I have no complaints.

Wu Changhua: I don't have any complaints either. The food can basically meet the tastes of the elderly.

Chen Deai: Everyone had a good talk today. I hope we can give more valuable suggestions in the future so that we can better serve the elderly.

Part II

Meeting time: 11: 31-11: 11 a.m. on Friday, X, X, xx

Meeting place: Catering Office

Participants: Yu Jing, Lan Xin, Zhong Hui, Wang Huailiang and Lu Zhengguo

Meeting Recorder: Li Xi

Lan Xin: 4 men were sent for Chinese food for Christmas.

LV zhengguo: please ask Chinese and western food to leave the customer's compensation documents to the housekeeping department for damage statistics.

Zhonghui: There will be a banquet hall meeting and dining on the evening of February 24th. The specific standard and table type have not been determined.

Yujing: 1. Confirm the meal label and table type as soon as possible, so as to facilitate the operation of setting tables for Chinese food

2. Confirm whether there is any meal in the Hong Kong Hall. If it is notified to the headquarters and the sales department in time, the sales department will decorate the Hong Kong Hall for Christmas.

Li Xi:

1. Please ask each department to draw up a plan for the materials to be purchased, and then report it to the director before issuing the order;

2. At the end of the month, please ask each department to subtract the corresponding accumulated time of overtime pay in 11 to confirm the final accumulated time.

Yujing:

1. Some materials in the conference center are still stored in the public corridor. Please take the keys for Chinese food and store them as soon as possible.

2. Some people scribble on the wall of the hotel. I hope that all ministries will inform employees not to vandalize hotel property after the meeting.

3. Many desks and chairs are found damaged in the inventory, which may be due to carelessness in handling. Please strengthen the awareness of employees to care for public property, and they can lift or transport them by car. When transporting them by car, they should also pay attention to touching doorframes carefully.

4. Please improve departmental training and conduct training twice a week;

5. Many employees in the hotel have been working for one year, so please ask all departments to arrange their employees to leave as soon as possible when the customers are not busy.

6. Please be careful not to stay in the lobby for no reason;

7. At noon, the leader found that many employees were eating in the staff canteen wearing their own clothes. The Food and Beverage Department put an end to this, and the business and office areas should meet the requirements of the hotel gfd.

Chapter III

Time: 11: 11

Venue: the second meeting room on the third floor of the group

Chair: Sun Gang

Participants: Wang Jinguo, Zhao Hongjun, Jiang Zengku, Du Bingzhong, Wang Dong, Liang Zuocheng, Deng Jianbai

Absentee: No

Meeting record: Miao Mengmeng

Meeting content: Some guiding opinions of the Operation and Development Center on the self-operated and joint-venture operation of catering formats

Item 1: General Manager Wang's opinions on the catering direction:

1. The main situation currently facing

1. Jiangxi Zhongkuai has entered Liaoning

There are two Long Yuan companies in Shenyang. In the face of the current situation, we should lay a solid foundation, practice relatively rational opinions, and then copy them quickly. There was no competition in the same industry before, and now someone is starting to manage the canteen around us, so there is a comparison. We should ensure that Long Yuan exists in Liaoning by relying on ideas and management.

2. The Group experienced a major upgrade in 21xx.

In 21xx, the development, planning and ground breaking of tourism projects of Tianyi Pharmaceutical and Baiqingzhai were carried out. The logistics format of colleges and universities has been recognized by national, provincial, municipal and university leaders. The market forces us to grow further. We should pay attention to the inside and the outside, and the logistics format of colleges and universities is led by Mr. Wang. All formats should now be clearly positioned.

Second, the positioning is clear

The "6+6" management mode is the highest level of catering in Long Yuan. It is not a masterpiece of one person, but a result created by everyone present. It comes from reality, constantly guides practice and is constantly enriched in practice.

III. Standardization

1. Check the internal work.

the internal circulation of subsidiaries, the unsmooth circulation between subsidiaries and groups, self-management and joint venture and other related issues are investigated internally. The internal inventory is expected to end at the end of September.

2. Learning

First of all, we should thoroughly learn the "6+6" management mode and learn with problems. The time is expected to end at the end of 11.

3. Comparison difference

4. Calibration * * * Comparison difference and calibration time will be carried out in October next year ***

5. Application promotion

Application promotion will begin in March next year.

IV. Standardization requirements:

1. One post and one book

a*** Define rights and responsibilities, coordinate horizontally and report vertically, and what red lines can't be touched.

b*** workflow

workflow at the beginning of the month, the middle of the month, the end of the month, the beginning of the semester, the end of the term, etc.

c*** working system

d*** working case

2. Hardware standard

3. Simple form, simplicity and strong operability.

V. Year-end matters

Understand the year-end matters of Anshan, Fushun, Shenti and Shen Hang, and ask Manager Sun Gang and Chef Jiang Zengku to participate in the budget determination of the catering direction, and the staff team should make a thorough investigation in advance.

Item 2: Guiding opinions on self-management and joint operation of catering formats

Manager Sun:

1. Premises for this opinion:

1. Guidance of General Manager Wang and investigation of subsidiaries

2. Guidance of General Manager Wang and financial affairs and investigation of online stores

2. Discussion:

Opinion 1: Independent accounting of subsidiaries. The proportion of self-operated and joint venture sales income is: 51%-61% for self-operated and 41%-51% for joint venture

Discussion result: Anshan North Institute can't reach the proportion of self-operated and joint venture production, processing and sales area: 61%-71% for self-operated and 31%-41% for joint venture; It is suggested that the proportion of self-operated and joint venture area should be 41%-61%, but the new canteen agrees with this proportion. Other companies agree.

Guiding Opinion 2: For the canteens with three floors of the main building independently accounted for by subsidiaries and operated at the same time, the proportion of production, processing and sales area between the self-operated and joint-operated floors is: the self-operated area on the first floor accounts for 71%-81%, and the joint-operated area accounts for 21%-31%; The self-operated area on the second floor accounts for 111%; The self-operated area on the third floor accounts for less than 21%, and the joint operation area accounts for more than 81%.

discussion result: guiding opinion 3

was unanimously adopted: all independent accounting single canteens of subsidiaries are operated in the form of operating deduction+guaranteed sales+risk margin; Food and beverage basic everyone * * * Volkswagen main and non-staple food * * business varieties all adopt self-operated mode of operation; All kinds of bottled drinks are operated by self-management. Discussion results: 1. The cola of Anshan Company will not be returned until it reaches a certain amount. It is suggested that the group procurement center negotiate. 2. Anshan drinks money has paid for next year's money. 3. The new canteen can do this, and the old canteen can do this when the preferential policies are consistent with other companies. 4. Other companies agree.

Guiding Opinion IV: For the single dining hall with independent accounting of subsidiary catering, the deduction ratio of joint venture stalls is: * * * the deduction point of minority stalls is 18%-21%; 21%-25% of the deduction point for the joint operation of flavor and snacks; 25%-31% deduction for self-made drinks and soybean milk stalls; The risk margin of each joint venture stall is more than 21,111 yuan. Discussion result: The renovation money of Anshan * * * stall has been paid * * * and will expire after three years. Other companies agree. Guiding opinion 5: Standard for the allocation of fixed assets of joint venture stalls:

1. Exhaust device. 2. Independent water, electricity and gas meters. 3, Bai Gang cooker.

4. Bai Gang workbench. 5. Shelves in Bai Gang. 6. Sales desk and card machine. 7. plaque.

discussion result: it is suggested to charge depreciation fees for assets exceeding the allocation. * * * Depreciate by 5-6 years * *

III. Discuss the average post salary ratio of self-operated teams:

Give feedback within one week.