Food and beverage year-end summary report 1
At present, the catering industry environment is quite severe. How to do a good job? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract scheme, focused on economic construction, and strengthened management, so that the catering department made steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:
First, with hospitality and civilized service as the purpose, put the quality of products and services in the first place. Under the condition of ensuring that more than 100 party school cadres and workers and other units have correct meals, we will live within our means this year.
Second, the summer reception of the Food and Beverage Department received good results.
Especially during the summer vacation on August 9th, we took over China Shipping Real Estate. 322 people and China Shipping Real Estate all day. August 26th-30th. The total turnover was more than 300,000, and everyone United and successfully completed the reception task.
Third, the catering department replaced the punch card machine.
In order to implement Scientific Outlook on Development, adhere to the people-oriented principle and pay attention to the health of employees in our hospital, with the strong support and care of school leaders, the card punching machine was replaced, which reduced waste, put an end to the multi-purpose of 1 card and greatly reduced personnel expenses.
Fourth, the food and beverage department should do a good job in purchasing.
Buy as much money as you have from the beginning of purchasing. What goods should be suitable? The outbound restriction not only enriches employees' meals, but also plays an economical role.
Five, the food and beverage department to replace the gas pipeline
According to the requirements of the regulatory authorities, the kitchen layout was reasonably planned. Recently, the seriously damaged gas pipeline was replaced, which improved the working environment and raised the awareness of safety production.
Food and beverage year-end summary report II
20__ is a year of harvest and great development. Through general education, support and encouragement. In cooperation with the work of the restaurant, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The following is a summary of this year's work.
First of all, establish three concepts in daily work.
Everything is customer-oriented, no matter how unruly customers you meet, the ultimate goal is to serve customers well. Details determine success or failure. Only by doing every detail well can the management system and service system of the restaurant run smoothly. Let customers enjoy high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.
Second, cultivate professionalism and adhere to the business philosophy.
Catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism. Adhering to the business philosophy of "quality conscience, quality first", it is the work ruler of every employee to implement it well and let employees understand the standards of the restaurant. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly. Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.
Third, standardize enterprise management and implement brand development strategy.
In this case, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the restaurant, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.
In the new year, the new century faces new challenges, but it also contains new opportunities. As long as we do our job well, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all tasks with high quality and make our due contribution.
Food and beverage year-end summary report 3
How time flies! At the end of recent years, I have entered the food and beverage purchasing department for some time in a blink of an eye. As a catering industry, it is naturally inseparable from food. Food is an indispensable part of everyone's life. Without food, things can't survive, so the purchasing department of the catering industry is very important. As a purchasing department, we should pay more attention to the diet of consumers and ensure the physical and mental health of every customer. Now I summarize the catering work during this period as follows:
1. The buyer, under the leadership of the competent unit, is responsible for purchasing and supplying the main and non-staple foods, oils, seasonings, kitchen utensils, labor insurance and necessary raw materials of the catering department.
2, in strict accordance with the requirements of the "Food Hygiene Law" procurement of food raw materials, it is strictly prohibited to purchase spoiled food and expired food.
3, strictly abide by the principles and policies and market management regulations, consciously abide by the law, selfless, honest.
4. Love your job, study business, master information, carefully plan and purchase, and ensure supply.
5, the use of checks, in strict accordance with the check management measures, properly preserved, timely reimbursement, and record the use of expenditure items.
6. Raw materials purchased for warehousing must be checked and accepted by the storekeeper, with the invoice signed and signed by the supervisor and company leaders, and the reimbursement can only be made on the basis of documents.
7, in the work, do active service, active work, distinguish between public and private.
8. Adhere to the principle of promoting beauty by picking, choosing by selling, and diligently picking and selling, carry forward the spirit of "four diligence" (eye diligence, mouth diligence, hand diligence and leg diligence), and resolutely complete all tasks assigned by leaders.
In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy.
Food and beverage year-end summary report 4
The footsteps of 20 years are about to leave us. Looking back at the footprints we have traveled, there are deep and shallow years, laughter, tears, small successes and faint losses. 20 years is meaningful, valuable and rewarding. Work hard, be honest and honest in style, and seek truth from facts in work. We establish the concept of "saving every penny for the company" and actively implement the main points of procurement and supply and the work plan formulated at the beginning of the year. Adhere to the working principle of "quality is more important than price, price is more important than quality, and limited cost savings for the company". With the support of leaders and the cooperation of other colleagues in the company, we have successfully completed the tasks undertaken in the past 20 years. The main work is summarized as follows:
1. Organize and implement the "sunshine procurement strategy"-handle affairs in an open and transparent manner according to the procurement system and procedures, and actively accept the supervision of auditing departments before, during and after procurement.
In 20__, we further emphasized the transparency of procurement and made it open, fair and just. Whether buying large and small ingredients, or meat and vegetables, relevant functional departments are invited to participate as much as possible. Even in the case of tight time and heavy tasks, we always adhere to this principle, and invite relevant personnel of the food and beverage department to inquire about the price comparison before, during and after the purchase. That is to ensure the transparency and progress of the work.
1, improve the system, clarify responsibilities, and act according to the rules.
The system is clear and the operation is well documented, which lays a theoretical foundation for sunshine procurement.
2. Openness, fairness and transparency
The purchasing department conducts public bidding according to the purchasing plan reported by the chef, and there are more than three bidders, some as many as ten, so as to increase the transparency of sunshine procurement, really reduce costs and protect the interests of the company.
3. Procurement benefits are fully emphasized.
After implementing the open and transparent sunshine purchasing strategy, the same thing is cheaper, which saves the purchasing funds for the company and reduces the purchasing cost intuitively and effectively.
Two, around the cost control, procurement of cost-effective food and other aspects of work.
Summarize the gains and losses of the previous year and guide the work ideas for the next year. In the 20__ years' work, we should learn from other departments with an open mind, learn from good working methods, study hard the theoretical knowledge of food collocation, and constantly improve our professional quality and management ability, so that the work of our department can reach a new level. It is necessary to further strengthen professionalism, strengthen the sense of responsibility, and treat work with high standards and strict requirements. At the same time, our department will continue to make a phased summary. Carrying out criticism and self-criticism, finding gaps and evaluation are not enough to promote the work, and try to reduce costs and improve efficiency.
Food and beverage year-end summary report 5
In the busy work, a year is almost over. In this year, under the correct leadership of the hotel leaders, our catering department has achieved good results. The work this year is summarized as follows:
First, make the daily management plan and management policy.
Assist the department manager to complete the overall management and supervision of the food and beverage department, and be responsible for the daily work of the inspection area under the authorization of the manager: organize and arrange the reception of vip guests, handle the relevant complaints of guests, and report to the manager in time when encountering major problems; Communicate and coordinate with the relevant departments of the hotel to ensure the smooth progress of the food and beverage department, preside over the pre-shift and post-shift meetings, arrange relevant work arrangements, and summarize the existing problems; Under the direct leadership of the food and beverage manager, cooperate with the foreman to affirm and praise the work of outstanding employees; Patiently give and coach backward employees, supervise their work quality and service quality, pay attention to their work performance and attitude, mobilize their enthusiasm, reduce their mobility, establish team consciousness, increase cohesion, and go all out to do better.
Second, staff management.
1. Check gfd before shift. Unqualified requirements are sorted out, and qualified ones can be employed. Supervise the use of employee etiquette, so that employees can form good habits.
2. Strengthen staff's service awareness, improve service quality, rationally allocate staff during the peak meal period, clarify their respective work contents, and work together with each other to ensure quality and quantity.
3, regular staff training, improve service efficiency and awareness, learn to find out what the guests really need from the nuances, and what we have to do is to do everything before the guests speak. Service is no small matter, which fundamentally changes the service attitude of employees. The service is not inferior. We are gentlemen and ladies serving gentlemen and ladies. The purpose of training the kitchen staff and pushing dishes every day is to let the staff know the characteristics and taste of each dish, so that they can give the guests the most correct advice when ordering food and save the waste of hotel dishes.
Hotel is a rapidly changing industry, and new employees will always be an important part of the hotel. We should carry out special training according to the new employees' entry situation and characteristics, so that they can change their perspectives and quickly integrate into our big family. In life, pay attention to employees' mentality, maintain a good working condition, talk with employees regularly, find out whether there are problems in employees' lives and solve them in time.
4. Improve the quality of catering hygiene; Strengthen the supervision of catering hygiene quality, ensure that each private room is in the best condition, and implement the responsibilities step by step; Employees are responsible for private rooms; The floor foreman strictly checks the hygiene and equipment of the rooms under his jurisdiction one by one. At the same time, he stressed that he had cleaned up the work that ended the meal that day, and made a weekly hygiene table to clean and maintain the restaurant in a targeted manner, so as to improve the sanitary quality of restaurant I and the service life of restaurant equipment and facilities.
5. Control material consumption, open source and reduce expenditure; Strengthen employees' awareness of saving, advocate the control of water and electricity waste, and implement the material consumption management responsibility system. Unified comprehensive inventory, once the loss responsibility to people, once found a large number of losses, will be investigated for the responsibility of the personnel on duty, and shall be investigated for the joint responsibility of the floor foreman during the period under their jurisdiction.
Third, optimize the scheme.
1. Since the buffet on the first floor started, the response has been very good. After that, we should constantly bring forth the old and bring forth the new, increase the variety of dishes and drinks, and attract more young tourists. Use network resources for online sales.
2. Reduce the cost of dishes and lead the mass consumption: replace customers with independent consumption.
3. Create distinctive theme banquets, make full use of holidays, and make birthday banquets, wedding banquets, family banquets and business banquets an important part of increasing turnover.
4. Cooperate with travel agencies, receive travel teams and provide team meals of different grades. We have enough room resources. This not only improves the attendance rate of the catering department, but also improves the occupancy rate of the housekeeping department.
As the saying goes, little by little makes a difference. In the future work, no matter whether the work of the food and beverage department is boring or colorful, I will continue to accumulate experience, work hard with leading colleagues, study hard, and strive to improve my cultural quality and various work skills, so as to make the greatest contribution to the development of the company!
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