7 summaries of catering industry

The catering industry should study with the executive chef, chef and banquet department how to improve the quality of food and create new varieties of colors; Formulating or revising the menu menu menu of year, season, month, week and day; Set the cost standard of food and beverage. I'll bring you a summary of the work in the catering industry, and I hope you will like it.

summary of work in the catering industry (selected article 1)

I. summary of work

It is estimated that I have been in the catering industry for many years. From the beginning to now, I have experienced a lot, and I am constantly summing up and accumulating experience and knowledge in the kitchen, but I still don't do well enough. 21__ is also the fastest-growing year in Ling Huchong. We have done well and have some shortcomings. The kitchen has always been the top priority of our catering industry, and it is the most important part to grasp the taste buds of customers. If we want to do this well, we need the assistance and help of our whole restaurant. The speed of food delivery is also an issue that we have been emphasizing this year, but the results are not very good, especially in the peak period, such as our Jinshan store, sometimes the food delivery will become very slow, especially the fried dish.

I think the reasons may be the following:

1, the number of goods at the station is insufficient. That is to say, there are only three pots in our restaurant, and it is not enough to fish for vegetables and water during the peak period.

2, the cooperation of the kitchen staff is not enough. The staff did not reach a good fit, and the team tacit understanding of our kitchen was not enough, which led to everyone being in a hurry at the peak and not knowing how to start and how to improve the serving speed.

3, the number of hot dishes is a bit large. Under the same operation, the fewer dishes there are, the faster the serving speed will be. At the beginning, our Jinshan store had both fish pots, fried dishes and grilled fish, and the manpower was certain, which led to the shortage of manpower. During the peak period, it was easy to lead to one person with three or even four positions, which also affected our serving speed. Wouldn't it be better if we halved the number of our hot dishes, removed the ones that are not easy to sell and left the fine products? I think he may be better, the serving speed will be improved accordingly, and the waste and consumption of dishes will be reduced accordingly. Increasing the speed of serving is equivalent to catching a part and looking back!

Second, work feelings

After stepping into a new job, after a year of exercise, I have gained more and deeper understanding of this job. Everyone has different understandings and feelings about work or career, and so do I. For me, I usually grasp my own ideological context from two angles.

First of all, mentality. To paraphrase Milu's words, "Attitude is everything". With the right attitude, we can use the right method, find the right direction and get the right result. Specifically, my attitude towards work is to choose what I like and then do my best for what I love. I always think that work should not be a task or a burden, but a pleasure and enjoyment, and only when you are interested in it and fall in love with it completely can you fully appreciate the happiness. I believe that I will find the pleasure of my work in my efforts to explore and discover this business, and I can do my best for it without reservation. It can be said that only when you know how to enjoy your work can you know how to succeed, and you can't be reluctant during the period.

secondly, it's about ability, which can be divided into professional ability and basic ability. I can illustrate this problem with a simple example: for a camel, its professional ability determines its ability to survive in a desert environment, while its basic ability, including adaptability, perseverance and natural vigilance, determines how long it can survive in a desert environment. Specific to people, professional ability determines that you are suitable for a certain job, and basic abilities, including self-confidence, cooperation ability, ability to take responsibility, adventurous spirit and development potential, will directly determine the vitality of the job. A successful person in his career must be a person whose two abilities can develop and operate in harmony.

III. Work Objectives

In my future work, I will redouble my efforts to learn professional knowledge and master more business skills, so as to lay a solid foundation for my future work.

In terms of work style, I can abide by the rules and discipline, unite with colleagues, be realistic and optimistic, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Carry forward the fine tradition of hard work, hard work and helpfulness in life, always be honest, work diligently, live a hard and simple life, always remember your responsibilities and obligations, be strict with yourself, and strive to complete the tasks assigned by the leaders at any time.

With the rapid development of our restaurants, it can be expected that our work will be heavier, our requirements will be higher and our knowledge will be higher and wider. To this end, I will work harder, study hard, strive to improve my cultural quality and various work skills, and make due contributions. Summary of work in catering industry (Selected Part 2)

The new year is coming. The past year may be lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After what I have experienced, I have learned a lot from it. I am fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us.

For next year, my plan is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and work hard for examination and promotion.

3. Use the rest time for computer training.

4. Learn more other things to enrich yourself.

Finally, I hope everyone will step on a new level by next year, by going up one flight of stairs, thank you!

first, the ideological aspect

personally, I think that the progress of ideological understanding measures the main performance of a person's maturity. Maybe others will use work performance as an indicator, because it is a visible embodiment of labor results. But for me personally, what I value more is the improvement of ideological understanding and political awareness. In 21 years, I gradually strengthened my sense of responsibility and mission in the process of work. In a big way, I am deeply aware that the development of ABC is the foundation of my success, and I am honored and humiliated with ABC, actively promoting the development of ABC, consciously safeguarding its social image, and firmly adhering to the concept of contributing to the development of ABC. In a small way, I overcame the defect of unstable psychological state. In the past, I often suffered from this. Those impatience, impulsiveness and depression often made my words and actions extreme. Many narrow-minded ideas often keep me in depression and anxiety. But that has become a thing of the past. My biggest progress this year is that I can adjust my mentality well. This is manifested in the crisis of public relations, psychological depression can control themselves well. In the face of difficulties and setbacks, I learned to think positively, learn to put myself in other's shoes, and learn to look at problems from a global perspective. This gradually made me accept such an idea: dare to suffer losses, and at the same time be good at suffering losses; Try to give people convenience in work and life, give more and take less. Look on the bright side and face the difficulties and setbacks in work and life with a positive attitude; Strive for a little progress every day

II. Life

One of the goals of life is to gain an independent position in life, which includes ideological, economic and action. My present job has given me the right of economic independence, which has prompted me to gain autonomy in other areas. This is very important, which means that I have the right to decide my life. Others can only give me suggestions, which is definitely a major turning point for me. My freedom of life is improving. I can arrange my life to the maximum extent under the existing conditions. This is my victory in life! I am now free of economy, action and thought. This is the value of me as a person. Only in this way can I freely release my ideas and work creatively. At the same time, I gradually learned to get along with others in the process of adaptation, and openly criticized and self-criticized others, which made my life more harmonious.

III. Work

My biggest progress this year is that I have made progress in writing, and I can show great patience and tenacity in the writing process. I have learned to work with my head and heart, and being good at summing up and learning from good experiences and practices has become a great advantage of my work. What makes me most confident is that I can handle several tasks at the same time in the high-speed workflow. This year, my work is tedious but can be carried out in an orderly way, and I have shown calmness and composure in dealing with the crisis. Summary of work in catering industry (Selected Part 3)

According to the Implementation Plan for Carrying out Safety Renovation and Standardization of Small Catering Foods, our team carried out a 91-day special rectification work, as follows:

1. Work development

(1) Pay close attention to implementation and comprehensively carry out small catering regulations. According to the investigation and dynamic supervision, there are 428 small restaurants in the county, of which 421 are licensed and 8 are unlicensed. Since 21__ year, our team has been actively carrying out small catering renovation according to the implementation work plan. As of September 1 this year, * * * dispatched 151 supervisors, inspected 428 households, and issued 428 Supervision Opinions. And signed 421 copies of "Food Safety Target Responsibility Letter" and "Service Commitment Letter" with catering service units, and established supervision files. 1311 copies of publicity materials were distributed, and 18 households were given administrative punishment, with a fine of 11,111 yuan and 8 households banned; The renovation of small restaurants in the pilot areas has been effectively consolidated, and a long-term mechanism for quantitative and hierarchical management of food hygiene supervision has been established.

(2) Strengthen publicity and carry out health knowledge training. In order to better carry out the rectification work of small catering, our team organized the relevant personnel such as the person in charge of the school canteen and the person in charge of the catering unit to participate in the food hygiene knowledge training. Detailed and patient study and training were given to the participants, emphasizing how to improve the system of obtaining certificates for food and raw materials procurement and the matters needing attention in establishing the account registration system. Suburban branch carried out demonstration street construction, and trained 31 small catering owners on hygiene regulations and knowledge; In the urban area, the directors (principals) of 17 individual kindergartens were trained for five times in canteen management, related food safety knowledge and "Five Regular Methods". (four) the pilot township small catering renovation work has achieved remarkable results. In the process of small-scale catering renovation, through leaders' attention, measures in place, responsibility to people, our team adopted classified renovation, combination of assistance and assistance, and strengthened publicity by news media, so that the whole society participated, and the small-scale catering renovation work, especially the small-scale catering renovation in pilot towns, achieved remarkable results, reaching the goal of "5 111%". By the end of August 2, there were 121 small catering units in Wugong Town and Dazhuang Town, with a certificate-holding rate of 111%, and all of them had established account books for purchasing food raw materials, and the investigation rate of unlicensed operation reached 111%; There are 98 units that should carry out quantitative classification, and 98 units actually carry out it, with a development rate of 111%, and the investigation rate of illegal activities such as using illegal food raw materials to process food reaches 111%.

Second, there are problems

Through supervision, inspection and rectification, it is found that there are still some problems in the special rectification of small restaurants: First, some small restaurants cannot apply for catering service licenses due to planning and environmental protection reasons; Second, some small restaurants are owned by laid-off workers, landless peasants and unemployed people, who have difficulties in living and have no funds for rectification. The store area is small, the infrastructure is poor, and the hygiene is poor. Even if the rectification fails to meet the requirements, they can't find other jobs, so it is more difficult to ban them. Third, there is a comparative psychology among the fellow villagers among migrant workers. If they don't apply for a permit, everyone often doesn't.

Third, the next work plan

(2) Promote the self-discipline of catering units and continue to strengthen the supervision and inspection of the implementation of the health system in the catering industry. Continue to increase the publicity and training of laws and regulations for the catering service units, and enhance the consciousness of producing and operating according to law and ensuring food safety and quality. Continue to use the work experience and methods of departmental linkage, system integration and social participation formed since the special rectification of catering consumption safety, increase the punishment for illegal acts, expose typical cases and major cases in time, and increase the illegal cost.

(3) Improve the long-term supervision mechanism of small catering

On the basis of deepening the quantitative and hierarchical management of catering units and determining the frequency of supervision and inspection according to the level of risk, we will fully promote the publicity of health information in catering units, continue to implement the "five-routine method" management model, and comprehensively build three systems of industry self-discipline, departmental management and social supervision.

food inspection team of Wugong county food and drug administration

summary of food and beverage industry work on September 3, 2111 (selected article 4)

I am honored to share the harvest and joy of 21__ years with you here on behalf of the food and beverage department and the kitchen team of the Garden Theme Restaurant. (Below, I will report to you from three aspects)

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on October 6th last year, Heyuan Restaurant has always strictly controlled the quality of raw materials and food hygiene, standardized the operation process and ensured food safety. In the course of operation, we gradually explore the characteristics and laws of the consumer groups in Heyuan restaurant, and constantly carefully develop dishes that meet the consumer groups in Heyuan restaurant. According to the characteristics of seasonal raw material supply, we have successively launched spring, summer, autumn and winter festivals and some special dishes and innovative dishes. For example, in view of the rising price of raw materials in the market, we have carefully developed and made use of seasonal dishes to make excellent, fragrant, delicious and stylish low prices.

according to the different consumption needs of customers, we have also developed some low-priced and high-quality dishes, and quoted some new cooking techniques. Especially in September this year, the park provided me with the opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly used in the preparation of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and winning the praise of guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,111 yuan per day to 1-21,111 yuan per day now, exceeding 31,111 yuan at most. Per capita consumption has risen from 21 yuan to 41 yuan now.