annual work summary of Catering Management (6 chapters)
Summary is to analyze and study the relevant situation in a certain stage, and make instructive experience, methods and written materials of conclusions, which can help us find the laws in our study and work. Let's make a summary. How is the summary generally written? The following is the annual work summary of Catering Management compiled by me for your reference, hoping to help friends in need.
Catering Management annual work summary 1
In order to conscientiously implement the spirit of the relevant documents of the health administrative department at a higher level and do a good job in the quantitative classification management of the catering industry in our district, Jizhou District Health Supervision Office strictly implements the Food Hygiene Law, Hygiene Code for Catering Industry and Collective Dining Distribution Units and other health laws and regulations according to the actual situation in Jizhou District, and according to the contents of each catering quantitative scoring table, The implementation of quantitative licensing and quantitative supervision of catering units in our district is as follows:
1. Overall situation
This year, based on summing up previous work experience, our office adjusted its working ideas, strictly controlled hygiene licensing and strengthened hygiene supervision of various catering units. Carry out regular hygiene supervision and quantitative scoring work for large and medium-sized catering units that have obtained hygiene licenses, and judge the hygiene status of the supervised units according to the quantitative scoring results; Inform and praise the units with good quantitative scoring results for many times; Give a warning to the catering units whose standardized results are average or poor, and issue a health supervision opinion to order them to make rectification. Units that fail to meet the standards for rectification will be given administrative punishment for revoking the Hygiene Permit. Small catering units have always been the focus of health supervision in our institute. We carry out pre-licensing quantitative evaluation for small catering units that apply for health permits, and decide whether to permit them according to the results of the Quantitative Scoring Table for Food Hygiene Permit Examination of Small Catering Units in Jiangxi Province. Generally, the standardization score is
II. Existing problems
As can be seen from the above situation, the units with problems in our district are mainly small catering units and rural school canteens. The large number of small catering units and poor sanitary conditions are the characteristics of catering units in our district, and their main problems are as follows:
1. The area of business premises is small, which can not meet the needs of their processing and operation;
2. The owners' awareness of the rule of law is weak, and they only seek benefits but not food hygiene and safety;
3. There is no corresponding health management system in all aspects of food procurement, storage, processing and sales;
4. Employees' health certificate holding rate is low, and they have no good hygiene operation habits. The main problems in rural primary and secondary school canteens are: purchasing food and raw materials can not be claimed as required; Lack or incompleteness of anti-fly and anti-rat facilities in food processing areas; The cleaning work of finished products is not in place in the process of sales or sale, and so on.
III. Future Work
In view of the above situation, the leading group of Jizhou District Health Supervision Office made a careful analysis and study, and decided:
1. Intensify the publicity of health laws and regulations, so that operators and consumers can further understand the knowledge of food hygiene laws and regulations, increase their awareness of the importance of food hygiene and safety, and let citizens actively participate in the supervision of food hygiene and safety.
2. Strengthen the health knowledge training of food hygiene managers and employees, and check the health knowledge of their employees regularly.
3. Continue to strengthen health supervision, and combine the principle of paying equal attention to punishment and education to severely punish illegal operators, and never tolerate them! Catering Management annual work summary 2
In a blink of an eye, a year passed in such a hurry. In this short and busy year, I also paid a lot of sweat and tears, and under the care and guidance of the leaders, I also gained a lot of experience and small achievements. I'm afraid the feeling of the past year can only be described by those two words: "hard work". As I said at the beginning of the month, I can't do better only if I work hard. The following is a profound summary of this year's work.
1. Service
In this year, due to the continuous increase of personnel, there is no training in service awareness, so the quality of service has not been improved very well. Moreover, there is a new manager promoted this year, and he still doesn't know much about the catering department. Some work needs to be done in a bucket, so as to adjust the training content and methods. I believe it can be improved, so that employees can clearly reflect the details of service and initiative in service awareness.
second, sales
this year, the restaurant's performance has not been completed, no matter from the take-out of drinks to the membership card. I am deeply ashamed. As the first person in charge of the department, I can't create certain benefits for the enterprise, just like a defeated soldier. Only by creating good benefits for the team can I prove the value of personal existence. In view of the performance, I want the leaders to ensure that the task indicators issued by general manager office will be completed next month, and I will not forget the training of leaders.
III. Hygiene
In view of the hygiene problems, lead the ministers and employees to check the hygiene once every day after finishing the meal, and tell the employees what standards they should meet. Last month, the shortage of staff failed to meet the hygiene standards, and now the staff can be supplemented. I will assign the hygiene tasks to individuals and check them at fixed points every day. If there is any unqualified phenomenon, I will continue to follow up the dead corners of the department and do a good job.
IV. Cost Control
Due to the annual Golden Autumn Food Festival this year, the passenger flow has increased, and with the addition of new employees, the cost of the indicators has been wasted. In this regard, I will come up with some training programs and targeted solutions, and strive to save unnecessary waste for the company and spread the fine tradition of loving home to every employee.
5. Discipline and courtesy
1. Before, many employees from various departments stole food from their departments. This year, I asked the minister and employees to supervise all departments to avoid this behavior in restaurants. If they found it, they would inform the first person in charge of each department to deal with it as soon as possible.
2. The employees of this department are required to be disciplined in their posts, and they are not allowed to play with mobile phones or have brain behaviors during their posts. It has been found that they will be given a fine warning.
3. employees are required to take the initiative to ask questions when they meet colleagues and managers when they go to work, so as to be the highlight of the department.
VI. Work plan for next year
1. Grasp employees' mentality, understand employees' trends, do a good job for the employees at the end of the year, and continue to add new employees.
2. In terms of performance, mobilize employees' strength, put the beginning of this year through the end of the month, do well in the performance of membership cards and drinks, tap old customers, develop new members, impress customers with services and advantages, and create good performance.
3. In terms of service, train employees to treat guests as their relatives, treat their own industries correctly, be willing to serve guests, strive for detailed, humanized, bright and active service, and achieve zero complaints from guests in restaurants.
4. In terms of hygiene, make a daily hygiene cleaning plan and tell the minister to look up and clean it up. I supervise and inspect it every day, and immediately rectify the unqualified places, and do a good job in supervision and inspection of xx's hygiene.
5. In terms of discipline, employees are required to behave in a disciplined manner on the job, and the minister is required to do a good job of supervision. I will also go to the dormitory one week from next month to check whether there is smoking and drinking, so as to ensure safety and avoid some bad behaviors. Catering management annual work summary 3
In the busy work, one year is about to pass. During this year, our catering department has achieved good results under the correct leadership of hotel leaders. Now the work of this year is summarized as follows:
1. Establish daily management plans and management policies
Assist the department manager to complete the overall management and supervision of the catering department, and be responsible for checking the daily work of the area under the authorization of the manager: organize and arrange the vip guests. Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over pre-shift and post-shift meetings, arrange relevant work arrangements and summarize existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, arouse their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.
2. Staff management
1. Check gfd before work, and only after sorting out the unqualified requirements can he take up his post, and supervise the use of employees' etiquette, so that employees can form good habits.
2. Strengthen employees' service awareness, improve service quality, make reasonable personnel deployment during the peak meal period, clarify their respective work contents, and work in a division of labor and cooperation to ensure quality and quantity.
3. Conduct regular staff training, improve service efficiency and awareness, and learn to observe and observe what the guests really need from the nuances. What we need to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. Service is not inferior. We are gentlemen and ladies who serve gentlemen and ladies. The purpose of training the staff in the kitchen and pushing the dishes every day is to make the staff understand the characteristics and taste of each dish, so that they can not only give the guests the most correct advice when ordering, but also save the waste of hotel dishes.
Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain good working conditions, talk to employees regularly, and find out whether there are problems in their lives and solve them in time.
4. Improve the hygienic quality of catering; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibility step by step; The employee is responsible for the private room; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he emphasizes that the work at the end of the day's meal collection has been cleaned up, and a weekly health table has been made to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.
5. Control material consumption, increase revenue and reduce expenditure; Strengthen employees' awareness of saving, advocate controlling the waste of water and electricity, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once a large number of losses are found out, the duty staff will be held accountable, and the floor foreman under the jurisdiction of the period will be held jointly and severally liable.
Third, optimize the plan
1. Since the buffet on the first floor began, the response has been very good. After that, we should constantly introduce new products, increase the variety of dishes and drinks, and attract more young tourists. Make use of network resources for online sales.
2. Reduce the cost of dishes and lead the mass consumption: replace the customers with independent consumption.
3. Create distinctive theme banquets and make full use of holidays to make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.
4. Cooperate with travel agencies, receive tour groups, provide group meals of different grades, and we have enough room resources, which not only improves the attendance rate of the catering department but also improves the occupancy rate of the housekeeping department.
As the saying goes, dribs and drabs make a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leaders and colleagues, work hard, study hard, and strive to improve my cultural quality and various work skills, so as to make the greatest contribution to the development of the company!
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In order to implement the Circular of the Office of Market Supervision Administration of xxxx State on Forwarding the Provincial Market Supervision Bureau on Developing Catering Service Risk Classification Management, The leaders of the county market supervision administration attached great importance to the requirements of the notice and the work deployment, and made careful arrangements to carry out 21xx annual catering service risk classification management throughout the county, effectively improving the supervision efficiency of catering service units in our county and the overall level of catering service food safety? Ensure the food safety of public catering services. The promotion of risk classification management is summarized as follows:
1. Attach great importance to and solidly promote the risk classification management in our county
Always adhere to the principle of "administration according to law, comprehensive coverage, openness and transparency, dynamic supervision, and encouraging progress", and have successively carried out dynamic grading evaluation of food safety risk classification management in catering services throughout the county since 21xx. Dynamic rating is strictly based on the provisions of the Food Safety Law, the Regulations for the Implementation of the Food Safety Law, the Measures for the Administration of Catering Service Licensing and other laws and regulations. According to the inspection contents of the Catering Service Risk Rating Table, the supervision and inspection are combined with the risk rating, and the catering service units are licensed for management, information disclosure, system management, personnel management, environmental sanitation, raw material control, processing and production process, facilities and equipment maintenance, and tableware cleaning and disinfection. Law enforcement officers always strictly abide by the work discipline in the dynamic rating work, so as to achieve open standards, unified scales, transparent process, official letter of results, and no unfair evaluation behavior and complaints from catering service units.
II. Work effectiveness and existing problems
In 21xx, the risk classification management of food safety supervision of catering services was carried out * * * Law enforcement officers and vehicles were dispatched for xx trips, and the risk classification and rating work was carried out for xx catering service units such as school canteens, restaurants and snack bars in our county, including xx A-level, xx B-level, xx C-level and xx D-level. Strengthen the food safety management of catering services in our county, improve the food safety supervision level of catering services, create a safe and transparent catering environment for consumers, promote the standardized management of catering services, and ensure the food safety of catering services. Because there are many catering service markets in our county, and the number of law enforcement personnel is uncertain, there are inevitably omissions in the supervision process. In addition, limited by conditions, the supervision and inspection of catering service units can only take the form of daily supervision and surprise inspection, and it is impossible to achieve long-term continuous supervision, resulting in some