annual work summary, a hotel food and beverage quality inspector

The law is gradually returning to spring, and everything is beginning to be renewed. We are about to usher in a new year full of hope. Looking back on this year's work, we have made efforts and gained growth. What kind of summary will you have now? I believe everyone is worried about writing the year-end summary again. The following is annual work summary, the hotel food quality inspector I compiled for you, for reference only. Welcome to read.

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annual work summary, the quality inspector of hotel catering, time flies, and years have passed in a blink of an eye. Looking back over the past year, as an inspector in the quality department of the company, I have made a lot of progress, but there are also some shortcomings.

in the past year in the quality department, with the care and guidance of the leaders and the support and help of my colleagues, I have not only diligently and practically completed my job, but also successfully completed various temporary tasks assigned by the leaders, and I have improved myself in all aspects. In order to do a better job in the future, sum up experience and learn lessons, I summarize my work for one year as follows:

1. Study hard and learn new knowledge in an all-round way

Inspection work is a special post, which requires endless learning of new knowledge and improvement of skills. In order to achieve this requirement, we must pay attention to learning.

2. Work hard and complete the above tasks

After half a year, it is more difficult to work in the face of non-professional learning mechanical processing quality, but I actively responded to the difficult challenges and completed the tasks given by the leaders.

3. I have a positive attitude towards work in my daily life.

For one year, I can consciously abide by the company's rules and regulations. At work, I don't come late, don't leave early, take the initiative to ask for leave, respect leaders, unite colleagues, treat people sincerely and work hard. Efforts have been made: first, self-discipline according to regulations. I will never do what the leaders forbid, and I will strive to achieve what the leaders require, and I will be a competent quality inspector without violating rules and regulations. The second is to use system self-discipline. I strictly follow the rules formulated by the company. In terms of quality, resolutely do what should not be used, resolutely do not use it, and do not engage in humanism. You can also take a positive attitude towards your own work and work hard to complete it, so that it is neither offside nor in place. In the work coordination with other colleagues in the department, we have achieved mutual understanding, mutual help and mutual learning, and treated each other sincerely, and established friendship and gained many useful inspirations. I know that behind the achievements, there are the * * * efforts and hard work of all the staff in our quality department. In the future, I will still treat unusual things with a normal heart, be brave in making progress, and do everything well as always.

4. Main problems

Looking back at my own problems, although I can work hard and actively, and have made some achievements, there are still many areas that need continuous improvement and perfection. I have been working hard and trying to do well. Due to lack of professional knowledge and experience in the work, the solutions to some problems are too simple and the working methods are too simple; Sometimes, we look at problems one-sidedly, and it is not calm enough to deal with some problems. On the basis of completing the tasks assigned by the leaders, we will give full play to our own advantages, continue to strengthen the study of professional knowledge, and further improve various inspection skills.

5. Work plan for next year

In the new year, I am determined to seriously improve my business and work level and make my due contribution. In the next step, I will learn from other colleagues and colleagues with an open mind and learn from good working methods; At the same time, in my spare time, I study business theory knowledge hard, expand the scope of hunting knowledge, and constantly improve my professional quality and level, so that my overall quality can be improved to meet the development of the company and the needs of society. It is necessary to further strengthen the professionalism, enhance the sense of responsibility, and raise the standard of completing the work.

I think I should try my best to do the following: first, according to the requirements of leaders, I should strengthen my study and master the technology maturely; Second, broaden professional knowledge, participate in all kinds of inspector qualification training and examinations, and make yourself a qualified quality inspector as soon as possible; Third, seriously study and implement the "Machining Quality Control System", work hard, accept the routine and temporary tasks arranged by the company, and finish them seriously and in time; Fourth, the inspection instruments should be operated correctly, cleaned in time, registered in time, and daily maintenance should be done; Fifth, love your job and continue to learn about quality.

in short, the state of mind determines the state, and the state determines success or failure! Be responsible for the company, have love for the society, be persistent in your work, be enthusiastic about your colleagues and have confidence in yourself! Be the best of yourself! Annual work summary 2

, a hotel food and beverage quality inspector, has been working in the quality inspection department for several months, and has a deep understanding of the work of the quality inspection department. As a quality inspector, we should take responsibility by ourselves and take the lead for the hotel. Fully responsible for the standardized operation of the hotel and the improvement of service quality. The work of the quality inspection department for 21xx years is summarized as follows. The main responsibility of the quality inspection department is to ensure the realization of hotel management objectives through planning, organization, training, guidance, coordination, control, supervision and inspection. Please criticize and correct the mistakes.

first, the main practices and working ideas ensure that the quality inspection work has rules to follow and standards to follow

1. Carry out the work according to the original quality inspection specifications and reward and punishment regulations.

the standards implemented mainly include the Code of Service Etiquette in Hotel Industry and other related industry standards. The implementation system is Hotel Management Manual, documents of all departments, Management Standard, Employee Manual and Regulations on Quality Inspection, Rewards and Punishment, etc. In addition, carry out quality inspection. In mastering norms and systems, we always adhere to the principle of "combining reality, benchmarking, openness and justice, equality for all and equal treatment". Although some systems are not perfect at present, we insist on improving the system while checking the work, so that after all the systems are introduced, it lays the foundation for implementation and provides a reference for quality inspection.

2. Adhere to the four-level inspection of hotel leaders, quality inspectors, department managers and department heads to carry out quality inspection.

adhere to the principle of "hotel leaders focus on inspection, which is under inspection. Comprehensive inspection by quality inspectors, special inspection by department managers and daily inspection by department heads. That is to say, the general manager is invited to make a key inspection at least once a month, and the quality inspectors from the quality inspection department, the human resources department, the office and other departments transferred from time to time conduct a comprehensive inspection every day. The managers of each department conduct special inspections on various business items according to their own responsibilities, and the manager on duty carries out a combination of four daily inspections every day, and makes quality inspection records, which are sorted out by the quality inspection department and issued a quality inspection notice according to the Regulations on Quality Inspection Rewards and Punishment.

3. Do a good job in training new employees regularly.

training for every new employee in the business department. Ensure the ability to work independently to reduce the pressure on the department. At the same time, let employees understand the importance of their posts and improve their business knowledge and job skills.

4. adhere to the principle of giving priority to guidance and education, supplemented by punishment, and deal with the problems in inspection.

In the process of quality inspection, some problems that can be corrected through our guidance and cannot be solved by the responsible department or individual alone. They will be ordered to make on-site rectification or assist in coordination through oral notification, and will be inspected later. Generally, they will not be dealt with. For some problems that have been repeatedly emphasized, some problems that have been repeatedly taught, and some problems that directly affect the company's safety, customer satisfaction, and violations of company rules and regulations, they will be issued with quality inspection notifications for deduction. The quality inspection notifications are made in triplicate, one for the record of the quality inspection department, one for the performance appraisal of the human resources department, and one for the responsible department to refer to rectification.

2. The main effects achieved have promoted the establishment of hotel quality management system

1. The quality inspection work has been carried out.

quality management is the core of enterprise management, and quality is the life of an enterprise. Therefore, the establishment of quality management system embodies the principle of customer-centered, which makes the hotel management more scientific, standardized and effective. At the same time, through reasonable resource allocation, the formation process of various factors such as service quality is under control, preventing quality accidents, reducing internal friction and eliminating potential safety hazards, achieving the purpose of saving energy and improving service quality, thus ensuring the realization of hotel objectives and indicators and promoting the healthy development of the hotel. What I want to explain here is that any standardized enterprise. Its standards will not be changed because of regional differences.

2. It plays a powerful role in promoting the service quality.

everything that guests see must be neat and beautiful, everything that is provided to guests must be safe and effective, and all employees must be warm and polite when they see guests. As for the thrust of quality inspection on improving service quality, the three gold standards of hotel service should be strictly implemented. I think all departments should have a deep understanding, especially the foreman of the sales department has more say. As big as the adjustment of the work order of the department, as small as a screw hole in the wall, I will not let go of the soot on the ground. All must be corrected, and at the same time attracted the praise of the guests.

3. It plays an active role in internal friction control.

pay more attention to the asset management of the hotel and pass the quality inspection. The maintenance of facilities and equipment, energy saving and consumption reduction, and the control of consumables pay more attention to the completion of target tasks. In the aspect of asset management, it is required to make regular inventory of assets, assign the responsibility to people, and repair them in time to prevent losses from being reported; In terms of maintenance and support of facilities and equipment, it is required to do daily maintenance, that is, repair if damaged, support regularly, extend its service life as much as possible, and in terms of energy saving and consumption reduction, it is required to strengthen publicity and guidance, implement quantitative management, and assign responsibility to people. As for the control of consumables, it is required to control the outbound data of consumables, encourage the secondary recycling and the implementation of the objectives and tasks of various departments. The quality inspection personnel really play a role of supervision, supervision and guidance, but in order to achieve my energy consumption control goal, all my employees need to participate in it to play a greater role in internal consumption control.

Third, the main problems

1. The workload is very heavy and the quality inspection team lacks strength.

on the one hand, it is necessary to do a good job in quality inspection. No less than other functional departments, the current quality inspection team is obviously a little behind in energy. On the other hand, the quality inspection work is of a special nature, which is mainly to find faults for everyone in accordance with norms and systems. As a job that offends people, everyone is under great pressure, unwilling to participate in quality inspection, and flinched in the face of difficulties.

2. The sequential quality inspection has just started, and the professional quality of our quality inspectors can't meet the needs of quality inspection.

3. Due to the lack of training, the system needs to be further improved.

4. At work, employees pay more attention to personal interests than collective interests, and they don't pay enough attention to quality inspection, so their understanding is biased.

5. Although the idea of quality inspection has been basically clarified. However, the implementation of quality inspection is not comprehensive enough, and the execution is not enough. Annual work summary 3

, inspector of hotel catering quality, with the rapid development of economy, market changes, social gathering catering, special catering, western-style catering and other catering forms, the market share of restaurants and hotel catering has gradually decreased, facing such fierce competition in view of the new static catering market. After our company put forward our business policy, it is: the consumption of mass consumption should be the main direction, the pattern of cuisine should be broken, and all-inclusive should be emphasized. The "mystery dish", which is soft and popular with many consumers, has great market potential, although it has no help or faction, but it is very suitable for the changes of contemporary consumers' tastes and meets the taste characteristics of contemporary consumers' novelty and novelty. Under this new management concept, our company has changed the previous practice of operating a "seafood city" only, and developed another brand catering that adapts to changes and keeps up with the situation, namely "Haocai" series, restaurants, tea houses, dim sum shops and so on. After this new brand entered the market, the owner's response was very good, and the cost was greatly reduced compared with before, which created a considerable dividend for the company, consolidated the existing brand, and enabled the company's catering to stand firm in Guangzhou for 21 years and still have a strong business.

The use of new technology in cooking has its interdependent and mutually complementary relationship. The use of new equipment will bring convenience to cooking, improve obedience, and promote the change and innovation of manipulation skills. For example, the big "pot" introduced by our company last year and this year won the steam cauldron. In the past, the hot pot dishes were all made of gas or electricity. This steam hot pot is based on the principle of steam generator, which not only saves the cost compared with gas or electricity, but also keeps the water temperature at 111℃. The cooked food is very tender and smooth, and it will not be extreme if heated for a long time. The company used this innovative hot pot for packaging and publicity, and received very considerable economic benefits after its launch.

I am xxx, graduated from high school, and I like cooking since I was a child. I have worked as a chef in hotels and restaurants, and I have a deep understanding and experience in Cantonese cuisine, Chaozhou cuisine and Japanese cuisine. Now I am the production director of Guangzhou Keda Catering Co., Ltd. After obtaining the technician's certificate in 21xx, in 21xx, he participated in Guangzhou Panyu Tourism, Culture and Food Festival on behalf of Guangzhou Cole Serene Hotel and won the gold medal, Guangzhou Shuanghui Cup gourmet cooking Excellence Award and Guangzhou Top Ten Famous Chicken Selection Award.

Another kind of food that uses new technology is digital clay pot rice. In the past, when you ordered clay pot rice in hotels or restaurants, the quality of the product was not stable enough, and the production time was at least 31 minutes. Moreover, the higher the click-through rate of this dish, the greater the load on the kitchen. However, since the introduction of this digital clay pot rice machine, six pots of rice can be cooked at the same time, and the time is only eleven minutes, which saves manpower, produces stable products and saves time.

In recent years, the development of catering industry, the demand of consumers and the innovative development of dishes are still limited, so we should expand our thinking and innovate dishes. Personally, I think it is necessary to innovate in the sound, method, quantity, quality and number of dishes.

1. Sound: that is, the sound of dishes during dining can adjust the dining atmosphere and make diners feel the heat of dishes. Consciously making some dishes with sound can attract some diners. For example, in the past, "crispy shrimp balls" won the honor of being the first dish in the world because of its sizzling sound after serving. According to this principle, the dishes with noise, such as "sauna" and "stone burning", which were popular when they appeared, were enchanted for a while.

2. Method: that is, the essentials. The innovation of dishes can use expansion method, reduction method, reference method, etc. The cooking techniques of China dishes are varied and have their own characteristics. We should innovate on these traditional essentials to attract the new favor of broad consumers. For example, traditional dishes are wrapped in paper, and jade buckle paper and publicity are used as wrapping articles. Now, tin platinum paper, glutinous rice paper and mesh skin are used for cooking.

3. Quantity: that is, the standard amount of cooking. You can change large raw materials into exquisite and compact forms, or you can expand small varieties in series, which will present innovative artistic conception and make diners think creatively and achieve innovative results. At the same time, taking into account the norms and scales of innovative dishes, so as to shape innovative dishes and win the favor of customers.

4. Quality: quality and nutritional value of dishes. Innovative dishes should be conducive to human digestion and absorption.