A model essay on staff training summary in the Food and Beverage Department (5 general articles)

Summary is a written material that reviews, analyzes and objectively evaluates the work, study or thoughts in a certain period in the past. It can make clear the next work direction, avoid detours, make fewer mistakes and improve work efficiency. Let's finish the summary seriously. So how do you write the summary in a new way? The following is a summary essay (5 articles in general) on staff training in the Food and Beverage Department compiled by me for your reference, hoping to help friends in need.

summary of staff training in the food and beverage department 1

during the food and beverage training and study, I learned more and saw that the service area spent a lot of energy and financial resources in order to achieve top-grade service. From the staff's dress to etiquette, from the management system to the cleaning, a detailed explanation was given, especially for the safety and hygiene of the kitchen, each type of work and each procedure.

Through this detailed and step-by-step study, I deeply realized the importance of hospitality service. It not only represents the spiritual outlook of the service area, but also reflects the sincerity of the service area's external reception. Therefore, as a member of such a collective, we should love it more and make more contributions to this collective. This should be manifested as: a sense of responsibility, self-motivated, dedicated to their own work, meticulous completion.

If each of us can abide by the employee code, conscientiously complete our own work, pay attention to saving, avoid waste and unite as one. Our restaurant will not only do a good job in service, but also improve our efficiency. Summary of staff training in food and beverage department 2

From the moment I set foot on the elite training camp for professional managers of the group, I warned myself that this trip of life should not only reap the joy of reaching the peak, but also remember the scenery along the way, experience it attentively and grow.

The courses in the first two days gave us a profound understanding of the current catering market prospects, company planning, mentality, emotional management, positive energy, goals, beliefs ... Every night when I am tired of sleeping in bed, I feel that I have really passed a day. The most important thing in life is not only hard work, but also direction. The pressure is not that someone works harder than you, even if you can't see the future, even if you can't see the hope, you still believe that your life can't be wrong. What woke me up the next day was not an alarm clock, but actually a dream!

Every action or assembly is through whistling. Whistling is an order, a command and a completely obedient instruction. It keeps us alert, sharp and clear-headed! I still remember the first subject of physical training, which taught us not to compare with others, but to surpass ourselves, and to laugh if we want. Jumping on the big rope is a test of the decision-making, command, standards, process consciousness, responsibility and intention of our team. Although the first challenge failed, a flower can't wither and lie waste all the spring, and a setback can't ruin the whole life. We strive for opportunities, and Qi Xin makes concerted efforts and goes all out to finally challenge success. Teamwork and focus on the present can be successful. Extreme military posture tests our persistence. When you feel whole body pain, we have to say three words to ourselves, "Great, that's the moment when we change. On the fifth day, the morale of the 111-mile training, not reaching the goal and never coming back, inspired our group of overseas people with dreams!

After that, we benefited a lot from the skill knowledge class. There is still more knowledge in the work that we need to study, manage and lead tirelessly, and we need to explore and understand it with our heart. Feel every minute that life gives us with your heart!

Although the seven-day training is over, we are more aware that the road to work has just begun, and we are confident to write our life full of excitement. Summary of staff training in catering department 3

In a blink of an eye, I have been in xx Hotel for a week. During this week, the company leaders and colleagues have been very concerned about me, and my colleagues have given me great help. I would like to express my heartfelt thanks here! Although the training has only gone through a short week, there is still a long time to go. After these days of training, I learned that the company's scale and system are very perfect and humanized. I think this is a prerequisite for the success of an enterprise. Director Xiong has told us a lot these days. My first impression is that the course covers a wide range and is practical. My colleague Director Xiong's cautious style and humorous and innovative teaching methods have also deeply touched me. People often say that listening to your words is better than reading for ten years. I believe this will benefit me for life in the service industry.

Although the training has just begun, I often ask myself this question: "Are you ready for the development of the enterprise?" Some people may say that I am just an ordinary employee. What can I do if I work in an ordinary post? Here I want to say: "You are wrong!" The development of the company needs everyone to unite and work together, and the growth of the enterprise can not be separated from the joint efforts of you and me. Maybe you and I are both in ordinary posts, just like a drop of water in the sea, and it is these countless drops of water that gather together to form a vast sea. You and I will be the solid foundation for the development and growth of the enterprise. Shang Tang Pan Ming said: "If you are new, you will be new, and you will be new." Is to reflect the spirit of a "change", and how can we change? Is learning. So from now on, I will always urge myself to learn more new knowledge and skills, and make changes every day. Let's make unremitting efforts for the development and growth of xx Hotel! Summary of staff training in catering department 4

I used to be a very timid boy, but since I joined the XX catering foreman, I have become much bolder. Therefore, this second-stage training made me feel deeply. Become more confident and brave.

The training at work is somewhat different from the study in the campus era, and more attention is paid to the mastery of practical operation, the application of analytical skills and communication skills.

theoretical knowledge learning is the most basic work, which needs our careful memory and summary. And the online operation after the eleventh made me feel my own lack. Before I entered the job, I thought that I might encounter more difficulties in the future than I thought. I told myself to stick to it no matter what, and my confidence at that time was still very firm.

Recently, I often feel that people's mood is still easily influenced, but whenever I am weak-willed, I will always think of what the teacher said on the first day of training: "Success or failure depends on persistence!" I like these words very much, and I often think of them inadvertently recently, but I still tell myself that I will stick to it no matter what!

before everyone chooses to do something, we can't predict whether it will continue in the future, but since we have decided to do it, don't give up easily! There are setbacks and difficulties in every journey. You can't always avoid them. You can only face them directly!

When the teacher gave a communication skills class that day, the first rule was: "Don't be disturbed by the surrounding sound, external conditions or even the customer's mood when answering the phone!" Now that I think about it, it is also very useful for my life, and I am also very glad that in this class where I am, everyone often communicates together, learns from each other and helps each other. Teachers are also very patient, so they may spend more time, but as long as they work hard, they will not leave regrets!

I remembered Su Shi's Dingfengbo: "Looking back at the bleak place, there was no rain or shine.".

Only when you have challenged and tried anything can you realize its true meaning. Time flies tightly, and the training day has gone from hot summer to early autumn in a blink of an eye. This intense and busy life has enriched my life experience and taught me a lot! Summary of staff training in the catering department 5

I had the honor to participate in the one-week first-phase training and management of the national catering industry's kitchen administration in Huangpu from August 9 to August 4. As a junior kitchen manager, I am very grateful to the hotel and the catering department for giving me this opportunity to study abroad. Therefore, in the whole process, I regarded it as a work mission and eagerly absorbed professional knowledge and management concepts. Through the training, I have a brand-new understanding of my work, and I can look at the value of my work from a higher angle. This training brought together catering managers from all over the country, ***176 people, divided into 22 classes, adopting militarized closed management, and demanding our daily schedule in full accordance with military standards, which made me deeply understand the strict discipline of listening to and obeying orders in all actions. In particular, I spent all my efforts and time in housekeeping, but I won the first place in my class and was praised at the pre-class meeting, which made all the students hear the resounding name of Hebei Century Hotel. In the following time, we learned the sections of "Education of Chef Morality", "Nutrition Catering", "Effective Communication Skills", "Leadership and Execution", "Cost Control of Kitchen Administration and Food Innovation" and "P5 Knowledge Management" respectively.

I think to be an excellent kitchen manager, first of all, we should have the virtue of cooking, and everyone should work with a grateful heart. Then, we should lead by example, be strict with others, and not oppress others with power or money. Our own background is the best example for employees to learn from morality, and we should be generous and generous in communicating with our peers. Only by sincere efforts can we get sincere returns. Examples of famous restaurants show that the chef industry is developing in the direction of combining east and west and blending north and south. This is a general trend, and the eight major cuisines will gradually fade away and blend into a range of cuisines with China characteristics.

second, etiquette.

Teacher Wu Chunfeng told us the importance of etiquette. Not only the service staff, but also our chefs should have good code of conduct and etiquette. There is no way to be rude, and there is no way to be rude in the country. Etiquette will become one of the compulsory courses for chefs. We should strengthen our quality, technology, image and etiquette inside, so as to become qualified excellent chefs in the 21th century.

third, nutrition collocation.

The course of nutrition collocation has taught me how to reasonably collocate meals. In the past, catering paid attention to eating well and eating lavishly, but now it pays attention to eating knowledge and nutrition. We should make a reasonable collocation of meals, so as to maintain the three major balances of the human body, understand the principle of mutual development of food, pay attention to the quantitative standards of food, and put human healthy diet in the first place. Nutrition is a very profound subject. We have only learned some superficial knowledge, and we need to learn more. We can often make dishes with high gold content by practice.

fourth, effective communication skills and leadership and execution.

Dr. Luo Xuping gave us a comprehensive analysis and explanation of "Effective Communication Skills" and "Leadership and Execution" in two days. People need to communicate in life, language is the means of communication, expression is the basis of communication, communication is the exchange of emotions and ideas, and the purpose of our communication is the process of learning from each other, communicating with each other and showing ourselves. We can never create any value with our mouths closed. Communication must pay attention to language art and facial expressions, treat employees not with picky perfection, but with inclusive perfection, give employees a free development space and a good and harmonious working environment, and employees will return to work with sincerity, dedication and happiness. No matter who they communicate with, they must respect others with appropriate language. You should know that giving others a bouquet of roses will leave the fragrance in my hand.

Leadership is the influence and control of leaders. As a manager with excellent leadership, he should have an open mind, pay attention to others' feelings, open international vision and battlefield, and be a conductor. He should also have a sense of humor, a desire for knowledge and a conscious learning behavior. Then, he should build his own core team, expand outward with them as the center, and gradually build the cohesion of the whole team. Only when we unite and forge ahead together can the enterprise develop. As far as enterprises are concerned, employees are our greatest asset. We should take the principle of "customer first, employee first", serve at different levels and be responsible at different levels, pay more attention to the employees who love us, give them timely praise and help them when they are in trouble, instead of putting the work on them, we should guide everyone to work together, solve difficulties and complete tasks.

If you want to be a grass-roots manager with high execution, you must do seven things:

1. Understand the enterprise and the employees;

2. Face the reality;

3. Set goals and their priorities;

4. Track the target and solve the problem;

5. Reward the merits, reward the excellent and punish the poor;

6. Let employees grow;

7. Know yourself.

We should also work as a team, keep pace, the boss must be right, and the boss will always be right. We should obey, definitely obey and absolutely obey. Only in this way can the implementation be strong, the work efficiency be accelerated, and the task can be completed with high quality.

five, kitchen administration management, cost control and food innovation.

1. Modern kitchen management: Management is to manage yourself, straighten out others and make complex problems simple and clear.

To do a good job in kitchen management, we must first emphasize health and hygiene. Any hotel will occupy a place in the market as long as it embodies that hygiene is the premise, flavor is the means, and nutrition is the purpose, so as to ensure customers' healthy diet.

2. Establish a transparent kitchen: The dirty and messy kitchen processing room in the past no longer exists, and it will be replaced by a clean, spacious, bright and well-organized transparent kitchen, which will become the popular trend of catering in the world.

3. Establish a kitchen processing center: concentrate on processing raw materials, unify production specifications, formulate quality standards, fully integrate raw materials, use mechanical equipment, reduce differences, study coarse grain waste, sort out and develop new products, and scientifically and effectively control and manage all kinds of kitchen materials, so as to make the best use of people and materials, fully ensure the quality of dishes, reasonably and effectively control and reduce costs, and maximize operating income.

4. Kitchen production and standardized management: We should formulate standardized recipes to connect with the world catering industry, ensure the standardization of product quality, standardize the production of dishes, determine the main ingredients, ingredients and quantity, select containers, implement dishes, materials and styles, train employees according to standard recipes, and unify the production and product standards.

5. Modern catering cost control and food innovation.

(1) Cost control should be open source and thrifty. Starting from the purchase of raw materials, raw materials should be purchased at a price. Three people (purchasing, acceptance and chef) should carefully collect market information, know the price of vegetables in time, carefully select suppliers, choose the best ones, carefully establish a supervision and restriction mechanism, make decision-making transparent and strengthen communication, so that raw materials can enter the kitchen with good quality and quantity.

(2) Starting from me, control the production cost, formulate and improve various production standards, clarify the responsibilities of each department, establish and improve the supervision and control mechanism, and strive to improve the ability of employees and