Summary report is a written style that summarizes, analyzes and studies the work in a certain period, affirms achievements, finds out problems, draws lessons, explores the development law of things, and is used to guide the work in the next stage. Let me take you to see 5 model essays on the summary report of catering service, hoping to help you!

summary report of catering service 1

How time flies! In a blink of an eye, 21 years are coming to an end. Recalling the work in the past year can be said to be "ups and downs and * * *". On August 23, 21 _ _ _, I just graduated and walked out of the campus. I came to _ _ _ to find my first job in this big city, and went for a walk. Finally, I came to _ _ _ _ _ Hotel and became a member of the big family of the food and beverage department. The following is a summary of my work as a restaurant waiter:

1. What I have done well

1. I can adapt to my post work quickly, get along well with my colleagues, complete the corresponding guest reception and have strong learning ability.

2. Be able to communicate with guests and ask them to fill in the "guest feedback form" to help us improve our service quality and service level. For example, carefully record which guest likes which dish? Which guest has any special requirements for dishes? Which guest likes which drink and so on.

3. You can conscientiously complete the work assigned by the foreman. If you don't know, you will ask your colleagues or leaders in time. I will consult my colleagues or leaders at the first time when I encounter things that I can't do in customer service.

4. Be able to correctly understand and treat your own mistakes, dare to admit your mistakes when you make them, and correct them when you know them.

5. You can take the initiative to learn the skills of related services from other colleagues. Improve your own level.

6. Do things seriously and carefully. I will do my job carefully.

7. Be able to lead newcomers well, so that they can master relevant service knowledge as soon as possible and independently complete a customer reception.

Second, the inadequacies

1. Not bold and flexible enough. In case of unexpected events, they will not be flexible, but will only seek help from others blindly.

2. Lack of teamwork. When working with others to complete a customer reception, they will not cooperate with colleagues tacitly, but will only go it alone.

3. communication with the guests is not generous enough, and the speech is not neat enough.

In the new year, I will try my best to improve the above shortcomings and strive to do my work better.

summary report of catering service 2

I realize that as a hotel waiter, enthusiasm is important in hotel work, but it also needs good service ability. For example, in the event of an emergency, the guest suddenly fainted due to myocardial infarction. If the medical staff arrives, the guest's life may be in danger. If the service personnel don't have any first-aid knowledge at this time, it will be useless to be enthusiastic, because it involves the technical problems of "can and can't". Therefore, I think that as a hotel waiter, you should have at least the following service abilities.

first, language ability

language is an important tool and way for waiters to establish good relations with guests and leave a deep impression. Language is the material shell of thinking, which embodies the waiter's spiritual cultivation, temperament and attitude. The two most important aspects that guests can feel are the words and deeds of the waiter.

When expressing, the waiter should pay attention to the natural smoothness and affability of his tone, keep a constant speed of speech, and be calm and polite at all times. Words that show respect and modesty can often ease the tone, such as "you, please, sorry, if, can" and so on. In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests.

When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language to express, waiters should use body language properly, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

second, communication skills

the hotel is a place where interpersonal communication takes place intensively. Every waiter has extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of the business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.

Third, observation ability

There are three kinds of services provided by service personnel for guests. The first one is the service demand that guests have clearly stated. As long as they have skilled service skills, it is generally easier to do this well. The second is routine service, that is, the service that should be provided to guests without reminding them. For example, when a guest sits down in a restaurant and prepares to eat, the waiter should quickly pour tea and put away paper towels or towels for the guest; In the lobby, as soon as a guest with a lot of luggage enters the door, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, can't think of or are considering.

being able to see through the potential needs of guests at a glance is the most worthy service skill of waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And the provision of this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about what the guests think and deliver the service in time and properly before the guests speak.

Fourth, memory ability

In the course of service, guests often ask the waiter some questions such as hotel service items, star grades, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, the waiter will become the "walking dictionary" and "compass" of the guests with his usual experience or purposeful accumulation, so that the guests can know what they need in real time.

Waiters will often encounter the substantive delayed service required by the guests. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when dining. There is a long or short time difference between the presentation and provision of these services. At this time, hotel waiters need to firmly remember the services required by the guests and provide them accurately in a later time. If the service required by the guests is forced to be delayed or simply forgotten, it will have a bad influence on the image of the hotel.

VI. Resilience

Sudden events are common in service. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and give the guests an immediate apology and compensation. In general, the guest's mood is a mirror of the service provided by the waiter. When a contradiction occurs, the waiter should first consider whether the fault is on his own side.

VII. Marketing Ability

A waiter should not only complete his own job according to the working procedures, but also actively introduce other services to the guests and sell them. This is not only an important way to fully tap the utilization potential of service space, but also the need to reflect the sense of ownership of waiters and actively provide services to guests.

Although the hotel service departments have specialized personnel for marketing, their main responsibility is an external marketing, and the internal marketing needs the waiters of all positions to do it together. Only when all the staff are concerned about the hotel's marketing and feel a sense of market everywhere can we seize every opportunity to do a good job in the internal marketing of guests. This requires that waiters should not wait for the guests' requests to provide services, but should be good at seizing the opportunity to promote the hotel's various service products and facilities to the guests and fully tap their consumption potential. Therefore, waiters should have a comprehensive understanding of various services, and be good at observing and analyzing customers' consumption needs and psychology, so that products can be fully known and sold when customers are interested.

summary report of catering service 3

Looking back on my work this year, with the support and help of my leaders and colleagues, I have been strict with myself and completed my job well according to the requirements of the hotel. Through one year's study, my work style has changed greatly and my work quality has been improved. Now I will summarize my work in the past year as follows:

1. Daily management work

in the work of the beverage hall for one year, all the work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task of our hotel is relatively heavy. In the second half of the year, we received many important guests and banquets, but for various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

Second, strengthen self-study

To improve my professional level, there is still a certain distance between my knowledge and ability, so I always dare not take it lightly and learn from books, leaders and colleagues. So 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 handling, which ensures the normal operation of all the work in the restaurant.

Three, the gains and losses of a year's work

Over the past year, I have been able to carry out my work seriously, but there are still some problems and shortcomings, mainly as follows:

1. After all, I have only been working on Chinese food for more than a year, and I have been groping for a lot of work while doing it, and my knowledge of on-site business control is also insufficient, so that I can't work with ease and my work efficiency needs to be further improved.

2. Some work is not detailed enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities and sanitary inspection.

Fourth, my own gains

My theoretical level is not too high, and my knowledge and service skills in Chinese food business are not good. Through the joint efforts of all colleagues, the work in the second half of the year was well completed, and it was quite rewarding to sum up:

1. Being able to assist the leaders in the daily work of the restaurant.

2, reasonable arrangement of work on duty, comprehensive coordination, management and inspection.

3. Cooperate with the leaders to do all kinds of reception and arrangement work, properly handle problems and complaints from guests during work, and report any problems to the leaders in time.

4. Do a good job in the safety, energy saving and sanitation of the restaurant.

5. Lead by example, supervise and inspect service personnel to do a good job in service.

6. Do a good job in ideological work while doing a good job in service, so as to unite and love friends, help each other and make progress together.

7. Earnestly perform your duties and conscientiously complete other tasks assigned by your superiors

V. Work plan for next year

As I have worked in a western restaurant for one year, western food service is not a strange job for me, but it is like a new working environment for me to switch from Chinese food to western food. The next work should start from scratch, and it is necessary to get started as soon as possible and straighten out the focus of work. Try harder.

Therefore, the work plan for next year is as follows:

1. Actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2. Strengthen study, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly apply their own practical work, and optimize work quality.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of some new employees and irregular operation, correct and guide them on the spot during the service process, and conduct more training and drills to improve the professional level of employees.

summary report of catering service 4

From this catering waiter, I changed my negative thought that being a dry catering waiter has no future; I have established the idea of doing what I do and loving what I do, and I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he does his best to do his job well. Have my working will and correct my working attitude; Knowing the qualities that a successful waiter should have, I can enhance my working consciousness, and I am determined to be a qualified waiter with ideals, morality, knowledge and discipline if I want to do it.

I learned the principle of serving guests; Procedures for serving guests; Working rules in service; Banquet dish-making procedure; The skill of tray and the walking pace of end support; Precautions for paving and setting tables; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling dishes; Basic methods, procedures and general knowledge of drinking water; Dealing with guest complaints and corresponding skills for service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.

in this part-time job as a waiter, I have summed up what I need to be an excellent waiter.

Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You may make ordinary work extraordinary. And the people that enterprises need most are people who love their jobs.

First, get familiar with work standards and methods quickly

In order to win in the fierce competition for our own enterprises and ourselves, we must be able to put into work and be competent as soon as possible to improve work efficiency.

Second, be diligent.

Catering work is mainly at hand, usually not too heavy, and it will not be exhausted if you do more. So we should be diligent in our legs, eyes, hands and hearts. Take the initiative to work, take the initiative to find a job. The saying "Nothing is difficult in the world" tells a profound truth, as long as you are diligent and successful, the door will be open for you. Work experience of restaurant waiters

3. Have self-confidence

Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are beautiful.