The following is a summary of the annual work of the Food and Beverage Department for your reference.
The roar of the blower, noisy conversation, busy and orderly figures and hazy windows outline a lively dining scene, which is the biggest dining scene this month and the last large-scale press conference in 2007. The coming year 2007 is an extraordinary year since our catering department resumed normal operation. In fact, it took half a year to start working. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated and vigorously implemented various management systems suitable for itself, actively carried out necessary training work, and gradually improved the quality of employees, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:
First, strengthen internal management:
1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. 1, the saturated reception work of 30 people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. In June+February, 5438, all the chefs of the Disabled Persons' Federation served as escorts, but they had to eat after the meeting, and the buffet breakfast was not accepted. When the table was not cleared, he took the initiative to collect meals and take care of the front desk.
3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.
4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.
5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of 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 a special person to be responsible for the male and female dormitory of the department.
6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.
7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.
Second, strengthen the improvement of employee welfare:
1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.
2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time [transferred from personal work summary model www. 16system.cn].
3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.
4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.
Third, rationally transform hardware facilities and equipment.
1, kitchen layout adjustment and decoration. 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, which has improved the working environment and sanitary quality, and provided a prerequisite for the reception with higher requirements in the future.
2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.
Add a screen to separate the hall from the kitchen.
4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.
5, Gabafee furnace, increase the form of diet.
Four, under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work, and arrange the manager to help develop the marketing market.
Five, closely cooperate with relevant departments to do a good job in reception and daily work. Strengthen teamwork and deepen the overall concept.
All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role 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, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and the two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.
Despite some achievements in this year's work, there are still many difficulties and problems:
1. The catering department has fewer personnel, a wider management scope and insufficient staff. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.
2. The rules and regulations are not perfect, 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 to cope with the changes in the market.
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 canteen 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 with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.
6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.
7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.
In next year's work, we will do the following:
1. Take the daily duty system of the Food and Beverage Department as an important embodiment of personal performance appraisal.
2. Formulating and implementing menus in different periods according to seasonal changes.
3. Standardize supplementary staffing. The restaurant staff are nervous when they are busy. If ecological farming is carried out, the work saturation in leisure time can be solved. Complete the transformation from service quality to quality.
4. Reasonably transform and increase facilities and private rooms. Originally, I planned to add several KTV rooms. In fact, I can add tables at the same time, and I can sing and relax after dinner. At the same time, the central hall will be slightly transformed into a square table for four to six people. Guests can dine in restaurants, and guests can sing in karaoke bars. At the same time, make good use of the bird language forest and slightly transform the bamboo building to make it have the function of dining and drinking tea. Rice is a farm dish, and tea is China tea (or other drinks).
5, increase the earthen stove, form a real peasant flavor, use a lot of wood on the mountain, save fuel and reduce costs.
6. Increase the variety of drinks and truly realize the essence of catering. Food smoked by pine needles is added to dishes, and medicinal liquor brewed by pharmacies is added to drinks.
7. Continue to care about employees' lives and change irregular entertainment activities such as showing movies and singing to once a week. At the same time, we will focus on watching two TV series, Love Hotel and Five-Star Hotel, so that employees can feel what a hotel is and what a service consciousness is while watching the stories. At the same time, movies or lectures on popular science knowledge are held to improve employees' farming knowledge and legal awareness, thus improving their personal quality. Practice bonfire barbecue more in case guests need guidance.
8. Continue to carry out training, and complete the specific training of service specifications according to the operating procedures and standards of the Food and Beverage Department.
9, adhere to the management of production safety, to ensure the safety of personnel and property.