In work and study, we often face document processing, and Fan Wenzheng is widely read and used for reference. Model essay can help us to write documents more clearly and clearly, and writing model essay well needs us to ponder over the relevant issues. The following is the "Food and Beverage Work Debriefing Report" collected by me. Please continue to pay attention to this website for more relevant information. 1

A year of intense competition and fruitful results, with the careful guidance of the hotel leaders and the concerted efforts of all the staff in the guest room, the housekeeping department overcame the related personnel changes in the hotel, the transformation of the dining box on the fifth floor of the hotel into a guest room, the transformation of the shower room in the guest room, the serious brain drain, repeated inspections by relevant authorities and departments, the installation of digital TV set-top boxes, numerous engineering maintenance projects and other factors, so that all the work can be carried out smoothly in a planned way. In combination with the department's work policy of "starting from high requirements, starting from details and strictly managing", the work of the housekeeping department in the past year is summarized and reported as follows: < P > 1. Operation: < P > The total business volume of rooms completed in XX was 1421xx17.19 yuan (including the total housing income of 14117174.11 yuan and the miscellaneous amount of rooms of 183643.19 yuan). The average monthly turnover is 1,183,393.11 yuan (of which the average monthly housing income is 1,168,189.51 yuan, and the monthly miscellaneous amount of rooms is 1,5313.61 yuan), and the total number of houses has reached 45,751, with an annual average house price of 316.38 yuan and a housing rate of 89.52%.

according to the above data, combined with the annual analysis, all the indicators of guest rooms have increased compared with those of xx, but there is still a certain gap from the business indicators (1.2 million per month) issued by the hotel, mainly due to the influence of the first quarter and September, but it has basically maintained an upward trend. Under the instructions of hotel leaders, the income of guest rooms is based on the principles of "high if possible", "no vacancy" and "retaining every guest".

conference reception: there are only two conference rooms in the hotel, and the multi-function hall on the fourth floor is called "multi-function conference hall", but it can't meet the needs of many business meetings and training conference guests. First, the ports for guests to access the Internet are limited, and only one port can be provided. In this way, guests have to bring their own corresponding equipment, which causes some trouble to the guests. It is recommended to buy a set of related equipment, keep it in the computer room, and register and collect it temporarily when needed for room meetings. Second, the meeting whiteboard is of poor quality, which is not easy to keep. It has been replaced several times in a year, and there are many training meetings in hotels. For training meetings, the guests are not easy to use and shake, and the words written by others are not easy to read. It is recommended to buy an electronic whiteboard, which avoids the replacement cost of ordinary whiteboard and the cost of whiteboard pen. Third, the area is limited, so it is not convenient to set up what guests want. Meetings with a large number of people can't be picked up, and meetings with a small number of people are too expensive. It is suggested that the hotel let the sales department flexibly set prices according to the number of guests, meeting content and meeting cost. Fourth, there is no place for guests to rest, and there is only one bathroom nearby the conference room, which is still shared by men and women. The executive meeting room on the 15th floor can only accommodate 21 people, which is a small meeting room. Its disadvantages are as follows: firstly, there are no customized table covers, such as table covers and tables used by 21 people for meetings with 11 people, and the tables are patchwork, so one more table cover can be customized to facilitate meetings with fewer people; Second, there is no audio equipment.

problems with drinks: the cost of individual drinks is higher than that of hotels of the same grade, and the consumption psychology and hobbies of guests have not been fully grasped to purchase drinks and make them into rooms. During the third quarter of xx, we investigated the drinks in individual hotel rooms, made corresponding adjustments, canceled pistachios and replaced soda water with Wang Laoji, which had a slight effect and kept the miscellaneous income of rooms at about 31,111 per month during the last two quarters.

Second, the quality of service and hygiene:

The quality of service has remained relatively stable in xx years, and the period of high complaint rate for customer service is July and August. The main reasons for this are the housing rate during that period, the serious brain drain, the inability of new employees to integrate with other employees as soon as possible after entering the department, the lack of group consciousness and the lack of correct guidance from grassroots managers. Based on these factors, The department has carried out a series of internal affairs rectification. First, we should start with the mentality of the old employees and do more ideological education, so that the old employees can be more deeply aware of their roles in hotels and departments, and let the old employees realize the importance that hotels and departments attach to them, so as to bring the old with the new. In addition, in the constant combing of complaints, we found another factor of the problem, which lies in the over-service and lack of family service of the department employees. It either bored the guests or made them unable to appreciate the hotel's attention to the guests. After going to two extremes, without making the guests feel at home, the department launched a series of interesting department and team training, coupled with the personal experience of the managers, which avoided the deterioration of this phenomenon in the later period and got better.

sanitary quality is the lifeline of the guest room, and any link of the department should not be sloppy. As always, the guest room adheres to the purpose of "employee self-inspection, minister inspection and manager spot check" and has been continuously improved under the constant guidance of hotel leaders. On the whole, the occupancy rate and renewal rate of rooms in this hotel are relatively high. In this case, the daily renewal of rooms is relatively early, and the daily check-in time of guests is also early. In order to provide the front desk with rental rooms in time, the rooms are almost kept in a state of "rushing for rooms", and for a period of time, the rooms have been kept short of staff. Even with these objective factors, the department is still under the tolerance and trust of hotel leaders. The corresponding adjustment was made in time, and the original situation of all fixed floors of the health class was changed to the situation of single fixed floors, special personnel replacing floors, three people moving to and from work to make up for the vacant posts in special time periods, and the rest were flexibly arranged, which further improved the spirit of unity and cooperation, achieved on-call and mutual help, and kept the lifeline of the guest room.

Third, supporting facilities and equipment:

In order to improve the occupancy rate of guest rooms, the hotel issued relevant work arrangements for xx years at the end of xx years, one of which was to take xx years as the year of improving guest facilities and equipment. During this year, the hotel and departments increased the collection of guests' opinions, strengthened communication with peers, and paid more attention to employees' suggestions. Under the conditions of the hotel, the corresponding rectification has been carried out, and the rectification items are roughly as follows:

The shower room of the bar room was transformed from the rooms on the 1 th and 7 th floors to the 15 th floors, and the shower curtain was replaced by a movable glass door, which is convenient for guests to take a shower and prevent splashing and flooding of the bar room;

2. The dining box on the fifth floor was transformed into a new guest room. The main features are that the glass door in the shower room of the bar room is double-opening, the room is fast to get electricity, and the carpet is new. In addition, the transformed three-person room and three-person suite can meet the special needs of individual individuals and have been well received by guests many times after being put into use.

3. The linen basket has been added, although it is not completely equipped, but it has greatly prolonged the life of linen, reduced the washing cost and strengthened environmental protection;

4. Mouldproof glass glue and white cement are used in the shower room, which reduces the blackening and yellowing of the previous glass glue and improves the beauty of the guest room;

5. According to the TV viewing situation in Shenzhen, give priority to installing digital TV in guest rooms, and achieve the integrated operation of digital TV and VOD, so that guests can watch more favorite programs in their rooms;

6. Give at least three kinds of seasonal fresh fruits to the guests who have stayed in our hotel for ten days (the cost is within 31.11 yuan), and print a thank-you letter to thank the guests for their trust and support, ensure the steady increase of room occupancy rate, and collect more guests' opinions, so as to facilitate the effective rectification of the hotel and departments;

7. The carpet in the guest room was periodically pumped and washed by the pumping machine borrowed from New World Hotel, which increased the maintenance of the carpet in the guest room.

IV. Training:

In xx years, the department has successively issued and updated relevant rules and regulations, management manuals, training manuals, fire files, health files, emergency plans, energy-saving plans, etc., and formulated relevant hard-and-fast explicit provisions on standards for employees' work efficiency and work quality, such as: rounds time, customer service time, workload, hygiene standards, cleaning time and cleaning standards. Many cases have been sorted out, and theoretical training has been continuously given to employees, and corresponding skill competitions have been organized through the remaining funds of departmental activities organized by the department spontaneously every month to reward employees who have solid basic skills in the skill competitions, so as to retain more outstanding employees and encourage all employees to strive to be the backbone of the department. However, in order not to affect employees' rest, the department training has formulated corresponding measures. In the training period, training should not exceed two days per week and each training should not exceed two hours to ensure employees' normal rest.

V. Material management and cost control:

In XX years, there were many shortcomings in the department's material management and cost control. It is worth mentioning that there were three cases in which the department lacked goods, which affected the sales of guest rooms.

according to the actual situation of hotels and departments, there is no fixed, manageable warehouse with enough storage space in the department, which often leads to a lot of materials that cannot be stored in the department. In addition, the replacement of warehouse personnel in charge of the department makes new employees have a weak sense of responsibility and poor ability to control materials, resulting in material shortages many times. In view of this situation, the department has implemented the responsibility system of ministerial management, divided the warehouse into one ministerial management, and the manager constantly checks, thus.

VI. Personnel:

Department employees come from all corners of the country, and 2/3 of them are interns, who are generally young. In order to enhance the cohesion of department employees and prevent them from being homesick, the department basically insists on organizing activities once a month or every quarter to let employees feel the warmth of home.

VII. Engineering:

Engineering maintenance project is one of the key points of the guest room. The high occupancy rate of the guest room makes the progress of engineering maintenance slow, and often the old engineering projects have not been dealt with halfway, and new engineering projects are emerging one after another. With the attention of hotel leaders, the guest room and the project have held many coordination meetings to ensure the planned, reasonable and timely treatment of engineering maintenance projects. Within the department, the relevant system on engineering maintenance has also been formulated, so that the minister and employees can check the engineering maintenance items daily, and plan to report the engineering maintenance items to the general manager and pass them to the engineering department every half month. The manager plans to arrange the key engineering maintenance items, and the employees can report themselves for self-inspection, and the minister can check and supervise them in time. Report on catering work 2

1. Daily management daily work

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily reception work of the restaurant, and reasonably arrange the daily work content of the employees. In the first half of the year, the turnover of employees in the restaurant was high, and there were few old employees left. New employees had to learn all the daily work skills in the shortest time and act as the main staff of the restaurant. Therefore, there are many basic training contents in the first half of the year, and actively assist the supervisor to complete the daily work of training new employees, so that new employees can quickly enter their daily jobs and help them integrate into the daily work environment as soon as possible.

Second, a little experience in managing daily work

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have also understood a lot of truth, which makes me more aware of how to give full play to my ability and role in the team of restaurants, and I can face difficulties and setbacks calmly and handle them better. In addition, one person works hard in the daily work of the restaurant, but his own care has little influence. Everyone understands the truth of a chopstick and a chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my daily work, but I couldn't effectively lead other employees to make progress. Although I was able to adhere to the principles in management, the ways and methods were too straightforward, which made some employees not quite understand themselves and caused great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must first communicate with employees, patiently reason and talk about the system, and everyone will abide by it and lead employees by the example. Make employees fully happy in the big environment of the restaurant, make employees motivated and form a United and friendly daily working atmosphere. Of course, these beautiful wishes need to be created by all restaurant employees, and our managers take the lead in their efforts.

Third, strengthen my own study and improve my business level

Although my position is only a foreman, there are still many places to improve my knowledge and ability and learn from my superiors if I want to be a qualified grass-roots manager. Therefore, we can't take it lightly, learn from books and colleagues. Through hard study and serious understanding in the past year, I feel that I have made some progress in the past six months, and I have further improved my management ability, coordination ability and problem-solving ability, ensuring that my daily work on duty can be carried out smoothly.

IV. Problems

In the past six months, although the daily work has been successfully completed, there are still some problems and shortcomings, which are mainly manifested in the following aspects: first, although the management level has improved, there are still many shortcomings. For example, sometimes things cannot be arranged and considered comprehensively, which leads to some unreasonable daily work arrangements and some problems and loopholes in services. Second, training is my weakness. Every time I train, I don't have a good and clear train of thought in my mind. I am a little Lickitung, and I am afraid of speaking. Therefore, I have caused great obstacles in my training ability, and I can't express what I want to say well, and my employees are also confused. Third, we are not careful enough and patient enough in some daily work, such as the inspection is not in place after the daily work, often leaving some small tails, and we are not patient enough in guiding employees' daily work. Fourth, the execution is not strong, and sometimes the daily work can not be completed on time and can not be adhered to. Fifth, my theoretical level is not enough. Sixth, there is often inertia in my heart and I don't take the initiative to learn.

daily work plan for the fifth and second half of the year

1. Actively and seriously cooperate with the supervisor to do the daily work of the restaurant.

2. Strengthen study, expand knowledge, flexibly apply it to your daily work, and optimize the quality of daily work.

3. Do a good job in the daily inventory of items in the restaurant.

4. For new employees and operations.