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time is quietly passing away, and in a blink of an eye, 211x years will soon come to a successful conclusion. The year 211x is also approaching us, and everyone is also looking forward to what kind of stories and gains will be made in the coming year.

Looking back on what happened and changed in this year, for others, it may be ordinary and dull in this year. But what extraordinary significance it has for the catering department of New Century International Hotel, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the mandatory insurance index of 7.6 million and the striving index of 9.6 million issued by department leaders. And the excellent completion and exceeding the specified indicators are worthy of celebration, but at the same time, there are still shortcomings to be changed. The work in 211x is now reported as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the banquet hall on the first floor was expanded and upgraded to create a high-standard wedding reception and large-scale banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, which was significantly higher than that of the same period last year. At the same time, every management and employee are required to make the guests feel "feel at home, make them happy and come back satisfied" in terms of service quality and banquet reception. < P > Second, in the golden autumn of August, the food festival "Huifu Cuisine enters Danyang and organic food recommendation meeting" was held by the hotel catering department, and we successfully completed the reception. In the busy golden week in October, we ushered in the "review". Facing the difficult work, with the concerted efforts of all of us, we passed the star rating. And the food and beverage department has become more standardized through the efforts and study during the star rating period, whether it is management, item placement, hygiene or the operation of waiters.

third, the first and second floors are different from the fixed reception in the box, and they are multifunctional and have many posts. Under the condition that the positions of waiters are not fixed, it is particularly important to arrange employees' jobs and reception work reasonably. Therefore, it is necessary to make a reasonable division of work for employees' job exchange and daily work arrangement every month, and make a summary of daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

4. In order to complete and convey the tasks assigned by the superior leaders more smoothly and well, we should hold the regular meeting at the post point every day to convey the spirit of the meeting and check the employees' gfd and manners.

5. Pay attention to employees' thinking trends, stabilize employees' thinking, and maintain good working conditions, and communicate with employees regularly to understand their true thoughts and feelings. And let employees feel the warmth of home here, and adjust their emotions, so as to provide quality services for the hotel.

6. Establish a reward and punishment system, and make rewards and punishments clear, so as to arouse the enthusiasm and potential of employees and improve their service enthusiasm.

Part II

1. Adjust business measures to reduce costs.

1. Sublet the external dining department, abandon the decentralized management mode of "both internal and external training" and "both hands are not hard" for many years, hold hands and concentrate on developing the internal dining management.

2. The management of the food and beverage department has made great efforts to reduce the cost and save money by focusing on the implementation of the objectives, tasks and indicators. China Rich Project Network

3. Cooperate with the sales tasks assigned by the management of the hotel, actively coordinate the sales awareness of all employees in the catering department, expand domestic demand and promote export.

4. Find the right position, avoid the fierce competition with the restaurants outside the hotel, set the group customers such as wedding banquets, conferences and training as the main direction, and deploy a deputy manager in charge of outreach to increase the sales of group customers. In the case that the number of meetings and class reunions is reduced compared with last year, the excavation and reception of training courses have been done vigorously, which has largely made up for the defects caused by the former and laid a solid foundation for overfulfilling business tasks.

second, strengthen internal management and improve service quality.

1. Pay strict attention to the personalized training of waiters. Focus on training waiters' manners and body language, and improve their ability to deal with customers' pushing dishes and complaints, so that each waiter can be independent and maintain the normal service skills and level under the condition of few people and heavy work.

2. Try to keep the chef's technical level stable and improve his innovation ability. At the beginning of the year, according to the technical situation, the chefs were replaced, and when the strength was weak and the number of sets was large, the division of labor was rationally allocated, and mutual cooperation was strengthened to ensure the quality requirements of dishes. Maintain a certain rate of fresh dishes to meet the novelty needs of guests in a certain period.

3. Strengthen the training of food hygiene awareness and level of all members of the Food and Beverage Department. Many times, the health supervision and management departments have been hired to conduct on-site supervision and training on the procurement, acceptance, cleaning and processing of restaurant food with a purpose and focus, so as to strengthen the food hygiene work and emphasize the seriousness of food hygiene.

4. Strengthen the business training of management. Participate in all kinds of business training in this industry by stages and batches, constantly improve management awareness and management level, apply what you have learned and apply what you have learned.

third, reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. Reasonable kitchen layout is planned in strict accordance with the requirements of the health supervision department. The black kitchen has taken on a new look for decades, which has improved the working environment, improved the sanitary quality and provided a prerequisite for the successful reception of "China-ASEAN Expo".

2. Decoration and installation of south gate light box. It adds a bit of joy and popularity to the remote and quiet dining environment in the restaurant.

3. A number of tableware, napkins and festive dragon and phoenix tablecloths supporting wedding banquets and traditional banquets were added, which laid a good material foundation for the completion of various wedding receptions and created conditions for zero complaints about weddings this year.

This year, when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, keep exploring, boldly try again, make wise decisions and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, seafood whatever you want, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Second, carry out joint venture activities, and the catering department cooperates with the housekeeping department, sauna center and tea house to promote business; Guests can enjoy a 15% discount if they spend with their accommodation cards. The sauna center delivers food and provides delicious tea to the tea house. Third, the promotion activities were carried out eight times throughout the year, and the California perch was rewarded with a profit of one yuan each, and the VIP room was free of minimum consumption, and the special dishes were beneficial to the eaters, at a price of 15 yuan each. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc. Fourth, the sales department and the production department regularly launch new dishes and order 18 items every month according to the needs of market consumption. In the whole year, more than 211 kinds of new dishes, such as Millennium old turtle soup, were introduced, which expanded the business income by more than 1 million yuan. Through a series of business activities, the hotel improved its popularity and achieved good economic and social benefits.

Chapter III

1. In management, the work of the foreman was clearly divided and reasonably arranged, and the post was transferred according to the job requirements, and the professional knowledge and skills of the foreman were strengthened, and the communication with the guests and the promotion of the dishes were arranged.

second, promote and cultivate potential, self-motivated and dedicated employees, and strengthen the training of employees' business skills and knowledge, so that every employee can be an all-rounder at all times, whether it is reception meeting, banquet, vip, buffet, box or lobby bar.

Third, hold regular employee sit-in meetings to learn about employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and reasonable suggestions.

fourthly, collect guests' opinions and suggestions on the quality of dining service and dishes, and make records as an important basis for us to improve our service and dishes, so as to reduce the probability of customer complaints, thus continuously improving and improving our service quality and dishes quality.

5. In view of the large loss of tableware on the first and second floors, especially the loss and loss of glassware and stainless steel tableware, a reasonable plan is made to make an inventory of stainless steel tableware every day, and every employee is strictly required to' love the shop as home', and the work is strictly carried out in accordance with the three light operations, so as to reduce the loss of tableware and reduce costs.

6. Strengthen employees' awareness of opening and service, service with smiles and details during meals, especially the awareness of opening service. Communicating with guests is a bridge to the heart, and it is also a way to narrow the distance with guests, enhance their familiarity and understanding, and at the same time understand their preferences.

VII. Strengthen the coordination between the front hall and the back kitchen and the communication and cooperation with other posts. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving dishes, so that guests can eat healthy and satisfactory dishes.

A new year and a new atmosphere are quietly appearing in 211x. For myself, there are many aspects that need to be improved and studied in the coming year, so I will be more strict with myself in the new year. In my future work, I will keep forging ahead and learning to enrich my knowledge and experience. Do things steadily and calmly, and control and adjust your impulsive personality and temper. I will also lead my team seriously and responsibly, and work hard and strive for a better new century and our tomorrow. Here, I would like to say thank you to all my colleagues. Thank you for your hard work.