Five model essays on food and beverage work summary

Summary is a written material to review and analyze the study, work and life or their completion, including achievements, existing problems, experiences and lessons gained in a certain period of time. It plays a connecting link in our study and work, and it is time to write a summary. Have you figured out how to write a summary? The following are five essays on the summary of catering work that I have carefully arranged, hoping to help everyone.

summary of catering work 1

The roar of the blower, the noisy conversation, the busy and orderly figure and the hazy window paint a lively dining scene, which is the dining scene of the last large-scale meeting in 21xx this month. The coming 21__ years is an extraordinary year since our catering department resumed its normal operation. In fact, it took only half a year to start work. During this period, in addition to normal reception work, the catering department also formulated various management systems suitable for itself and implemented them vigorously, actively carried out necessary training work to improve the quality of employees step by step, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

1. Strengthening internal management

1. Formulating a new Staff Code, which has been approved by the Villa. After a few modifications, it will be implemented in the Food and Beverage Department to standardize the staff work standards. Taking the staff code as the key link and combining with the work situation of the Food and Beverage Department, the staffing, post responsibilities and specific operation specifications of the Food and Beverage Department have been formulated, which is more than 71 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.

2. A la carte menu, banquet menu, buffet menu and wine list have been worked out, and they have been adjusted and revised in time according to the response of the reception guests at several large-scale meetings.

3. The management policy of taking farm dishes and game as the leading factor in catering has been formulated, and the team of chefs has been replaced accordingly, so that it can meet the current work requirements and development needs.

4. The hygiene responsibility system has been implemented, and the responsibility has been assigned to people, which has changed the original messy situation, especially the sanitary condition of the kitchen has been significantly improved. At the same time, the food and beverage department is divided into five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange special personnel to be in charge of the men's and women's dormitory in the department.

5. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

6. Strengthen the security work of the Food and Beverage Department, and take turns to be on duty every day, and check the work including hygiene, safety, engineering problems, attendance, work completion, opening and closing files, etc. Effectively check the work and put an end to hidden dangers. This inspection will be regarded as one of the assessment contents of every employee in the food and beverage department.

Second, strengthen the improvement of employee welfare

1. Improve employee meals, formulate weekly recipes, make them carefully, and listen carefully to employees' feedback to make positive improvements.

2. After work, organize mountaineering exploration activities and carry out bonfire barbecue activities, which will not only increase entertainment items when guests come, but also enrich employees' spare time.

3. After the projector is bought, the newly released blockbuster will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, efforts will be made to create a harmonious atmosphere of unity and cooperation and enhance employees' sense of belonging and collectivity.

4. The money from selling garbage every month is used as the activity funds of employees, and as a welfare, some summer fruits and socks are bought for them.

3. Reasonable transformation of hardware facilities and equipment

1. Adjustment and decoration of kitchen layout. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, improving the working environment and sanitary quality, which provides a prerequisite for the reception with higher requirements in the future.

2. A batch of new tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall coordinated as a whole.

3. Add screens to separate the hall from the kitchen.

4. Install the projector and the automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5. Add Buffy stoves to increase the diet.

Fourth, strengthen teamwork and deepen the overall concept

All members of the food and beverage department always bear in mind the overall concept that the villa is a family, resolutely obey the arrangement of the villa, especially the front desk staff, play the role of the nerve center of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, with the service belief that everyone is for me and I am for everyone, serving the villa and employees. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately obeyed the dispatch and command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

V. Difficulties and problems

1. The catering department has fewer staff, a wider management scope and a shortage of staff. Although it can successfully complete the reception task, the quality is poor and cannot reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated in response to market changes.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The dining room facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed from the times, and smallpox has fallen off seriously, which needs to be repaired or updated urgently. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the middle hall.

VI. Work plan for next year

1. Take the daily duty system of the food and beverage department as an important way to evaluate personal performance.

2. Make and implement menus in different periods according to seasonal changes.

3. standardize the establishment of supplementary personnel. Restaurant staff are tight when busy at ordinary times. If ecological aquaculture is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality. Summary of catering work 2

This year, under the care and guidance of the school leaders, the school logistics company has achieved satisfactory results through the hard work and concerted efforts of all the staff in the restaurant.

Now, the work in the past year is summarized as follows:

First, the work completed in the whole year: the annual turnover of the restaurant was 6,183,611 yuan, the actual expenditure was 4,515,811 yuan, and the profit was 1,577,811 yuan.

second, employees' safety awareness and post responsibility to prevent all kinds of safety accidents. We regularly organize staff to carry out safety production training and education, and strive for employees' careless thoughts to improve their safety awareness. All the work was carried out in strict compliance with the working regulations of the restaurant of the logistics company, and no safety accident occurred.

thirdly, establish the sense of ownership of employees and improve their overall quality.

As an important part of the logistics department, the dining room provides catering services for all teachers and students' campus restaurants. The staff often communicate with teachers and students at the front line of work, so they must constantly improve their quality. Today, we regularly organize employees' ideological exchange activities to gradually improve the ideological quality of workers, and there was no dispute and accident throughout the year.

fourth, pay attention to reasonable nutrition collocation and delicious dishes.

With the improvement of living standards, teachers and students put forward higher requirements for eating. They should eat nutritious and healthy food. In order to ensure that students can eat nutritious, healthy and delicious food. This year, the restaurant carefully matched the daily diet and nutrition, and hired 8 chefs and 21 chefs who used to work in the hotel kitchen to cook nutritious and delicious food for the teachers and students of the whole school.

Fifth, strict cost accounting to ensure that students can afford meals.

in order to make students eat affordable, we have strict cost accounting every day. In production, we strictly control the procurement and storage of raw materials to reduce waste. After careful planning, the production cost will be reduced to a lower level. Sell it to students at the lowest price, and earnestly safeguard the interests of students.

Generally speaking, the canteen of the school logistics company has achieved good results this year. However, the achievement of these achievements is inseparable from the concern of leaders and the hard work of all employees. In the new year, we should make persistent efforts, do a good job and create better work results. Dedicate our enthusiasm for the catering needs of the teachers and students of the whole school. Summary of catering work 3

It has been more than a year since I joined the company in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work in 21__ and briefly outline my work plan for 21__.

1. On-site management of the hall surface

1. Etiquette and courtesy require repeated practice at the regular meeting every day. Employees should use polite language when meeting guests, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work contents and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work situation to find out and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have formed a consensus on daily service consciousness.

Third, there are shortcomings in the work

1. In the process of work, the details are not enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

3. There are not many interactive links in the training process, which reduces the vitality

4. Work plan for 21xx years

1. Do a good job in internal personnel management, and make the management system strict and the division of labor clear.

2. On the basis of the existing regular meeting, we will further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

2. Enhance employees' awareness of benefits, strengthen cost control and save expenses. Train employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time and strictly implement the relevant punishment system.

3. Strengthen the coordination between departments.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities and cooperate with surrounding companies to increase the membership rate. Summary of Catering Work Chapter 5 4

From this catering waiter, I changed my negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do, and I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he does his best to do his job well. Have my working will and correct my working attitude; Knowing the qualities that a successful waiter should have, I can enhance my working consciousness, and I am determined to be a qualified waiter with ideals, morality, knowledge and discipline if I want to do it.

I learned the principle of serving guests; Procedures for serving guests; Working rules in service; Banquet dish-making procedure; The skill of tray and the walking pace of end support; Precautions for paving and setting tables; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling dishes; Basic method, procedure and wine pouring water