The hard work is over. Looking back on the work in this period, we must have made great achievements. At this time, how can the most critical work summary fall! In order to make it easier and more convenient for you to write your work summary, the following are the 202 1 food and beverage work summary model essays (selected 5 articles) that I have carefully compiled. Welcome to share.
Summary of Food and Beverage Work The Food and Beverage Department 1 20xx made a good start in the first half of the year. Thanks to the correct leadership of leaders at all levels and the joint efforts of all staff in the catering department, the operating income in the first half of 20 years increased by one point compared with previous years, and the service quality and food output also increased accordingly. The content is reported as follows:
I. Analysis of operating conditions
1.20xx's operating index for the first half of the year was 3,380.639 million yuan, with gross profit of1.7408039500 yuan, including 98 reception meetings and 77 teams, income of 1. 1.596030 yuan, and 35 wedding banquets, with income of 5,460 yuan. Compared with the same period, 20xx has improved obviously in the first half of the year, and our benefits have increased, which proves that our level has also improved obviously, which is inseparable from the correct guidance of leaders, the joint efforts of employees and the mutual cooperation between departments.
Second, the reception work
1. Meeting reception
In the first half of this year, we received a total of 10 large-scale meetings, among which three meetings were particularly important in the whole hotel, namely, the portal construction meeting of the director of the provincial highway system office, the working meeting of the transportation system office of the provincial department and the national trunk highway maintenance management inspection. Under the correct guidance of the leaders, the Food and Beverage Department carefully organized and made a careful reception plan. There is a special person in charge of each job, and the responsibility is assigned to everyone to ensure foolproof. The kitchen is prepared by the chef in advance, and X is responsible for making the menu.
The front desk is responsible, and the conference reception stipulates the number of people at each table and the service standard. With our joint efforts, the reception work was successfully completed. Won the unanimous praise of the leaders, of course, we also found our own shortcomings in the reception.
2. Team reception
Compared with the same period last year, this year's team meal reception is less. In the second half of the year, the catering department strives to adjust the menu of team meals to improve the reception rate of team meals.
3. During the wedding banquet in the first half of the year, one of the problems that customers generally reflected was the depressive feeling of the dining environment, and the other was the problem of inconsistent service caused by insufficient personnel. To solve this problem, we need the guidance of superior leaders.
4. Agreement Unit Receiving
The reception of protocol units is particularly important. Only with their approval can our dishes, services and services create benefits for us for a long time. In the first half of the year, the reception rate of ... and other agreement units was relatively high. Of course, this is inseparable from our mutual coordination, cooperation and communication with various departments.
Careful reception work can not be separated from communication between superiors and subordinates, cooperation between departments and coordination among employees. Only by doing these well can we do a good job in reception and win the satisfaction and recognition of customers.
Third, internal management.
1. The catering department is a department with a large number of hotel staff, and its management is complicated. Under the guidance of the leaders, the problem of staff dormitory was properly reformed in the first half of the year, which put an end to the problem of employees staying out at night and outsiders entering the staff dormitory casually, which fully demonstrated that we are an organized and disciplined collective.
2. Energy conservation and emission reduction
The catering department has always maintained the work style of "people go to the lights and put out the water". In addition, it should be reasonable for the department to seek value-added space in the processing process, strengthen the utilization of scraps, and require the chef to serve according to the proportion of the number of guests after serving. Adhere to the monthly recycling of incense towels and paper. Reuse, reduce costs and improve profits. Employees' gloves are required to be collected once every two months, and the foreman will collect them and replace them with new gloves.
3. Staff training
The Food and Beverage Department realized that "continuous training is the only way to make continuous progress". In the first half of the year, the Food and Beverage Department continued to organize staff training, from organizing all staff to train walking posture, standing posture, end support and stage setting to training once a week. Excellent staff of the Chinese Department participated in the stage setting competition organized by the Tourism Bureau, which made us deeply realize that there are people outside, and there are days behind. Summed up a lot of experience and learned a lot.
Through continuous training, the service level of waiters has been continuously improved, such as putting warm words in the ashtray and introducing dishes properly in the service, which all reflect the exquisiteness of our service. Organizing chefs to study abroad has greatly changed the dishes. Among the features, the X feature was added, which was well received by the leaders.
4. Rectify ideological style
In April, the hotel organized an activity to rectify the ideological style. During the activity, the food and beverage department carefully recorded the rectification situation, rectified the problems found in time, and made a written summary of the ideological style problems found in January and for a long time. After the activity, the staff's quality and work enthusiasm were greatly improved.
5. Tableware management
In 20xx, the Food and Beverage Department summarized the past experience and stipulated that 1 month 1 day should be used to count the tableware in each private room, lobby and east restaurant. If it is inconsistent with last month, we should find out the reason and bear the responsibility. If necessary, employees should make up for the shortage of tableware by themselves, so as to avoid unnecessary loss of tableware.
6. Bar management
The bar is the communication window between the catering department and the guests coming and going, so the bar staff must have high quality. According to the actual situation, the department constantly organizes the training and assessment of bar staff, accurately records the daily accounts of the restaurant, and solves problems in time when found. It is strictly forbidden to run accounts or miss accounts.
7. Manager on duty system
On the same day, the manager on duty was fully responsible for people, affairs, accounts, reception and security. At the same time, the manager on duty is required to turn on the phone all day, and the manager on duty is required to announce the problems found that day in time at the regular meeting every day to attract the attention of employees, including the phenomenon of rewards and punishments for employees, so that rewards and punishments will not last overnight. Due to the reorganization of the staff dormitory in the first half of this year, the duty manager is required to check the dormitory on time with the duty manager of the hotel and the duty managers of other departments to find out the phenomenon of department personnel going out.
Fourth, safety work
In the reception of fire fighting activities, we deeply realized the ruthlessness of fire and water, the importance of fire safety work and the necessity of eliminating potential safety hazards.
1. In the first half of this year, in addition to the original three directors and safety directors, Ada was added as the safety officer of the fire-fighting equipment in the catering department, so that the daily fire inspection records were filed every day.
In February and June, the Food and Beverage Department actively participated in the safety production consultation activities organized by the hotel, and the safety awareness was improved.
3. Continue to conduct internal safety training for new and old employees to improve their safety awareness.
4. Food should be stored and classified in the kitchen and marked. All kinds of food should be put in special boxes according to their names. It is forbidden to mix finished products with semi-finished products. 24-hour sample keeping was done in all meetings to avoid food poisoning.
5. Conduct daily inspection and cleaning of facilities and equipment in the department to eliminate all potential safety hazards.
Summary of Catering Work 2 Under the leadership of the general manager of the hotel and with the efforts of all the staff in the catering department, our catering department successfully completed various business indicators in the first half of 201/kloc-0. Through strengthening management, improving service and quality, Qi Xin has made concerted efforts, and with the strong support and cooperation of various departments, we have made certain achievements. The main work is reported as follows:
First, the main work we did in the first half of this year is:
1: Strengthen the training of managers and improve personal professional quality.
2. Strengthen management and assessment.
3. Strengthen the research and development of dishes.
4. Strengthen the training of waiters and improve the service quality.
5. Control operating costs and increase gross profit.
6. Rational use of hourly workers to reduce labor costs.
Second, although the catering sector has made great progress, there are still many problems as follows:
1: The team leader has a weak sense of responsibility, can't be strict with team members, has insufficient inspection and supervision, is lax in management, and sometimes delays and perfunctory in work execution.
2. Because the waiter's business process is strong and the business level is mixed, it can't be standardized, programmed and random in the operation specification.
3. In the service to the guests, the language expression ability is low, and the response ability to the questions raised by the guests is poor, so they can't take the initiative to solve them.
4. Planned sanitation and daily sanitation are not done well, so you can't do sanitation as planned if you are a little busy.
5. There is not enough innovation in the change of dishes, the quality of dishes can not be stable for a long time, and the taste and color can not be consistent.
6. Although the quality of the dishes has been well received, there are still quality problems, and sometimes the service is slow and chaotic.
In the first half of the year, there were many problems in our catering department. In view of the above problems, we emphasized and demanded one by one in the early business work, and gradually rectified the problems that appeared, but occasionally they still appeared repeatedly, which requires us to further strengthen and improve management and improve supervision means in the future work.
Although the tasks in the first half of the year have been completed well, the work in the second half of the year still has a long way to go. There are many deficiencies and potentials that can be tapped in the first half of the year, and all the staff of the Food and Beverage Department need to seriously rectify the deficiencies in the first half of the year.
Third, do a good job in the implementation of the work plan for the second half of the year:
1, strengthen management, give full play to the management role of chefs and team leaders, strengthen team building, and improve the management ability of team leaders. Managers at all levels set an example from top to bottom, and implement planning, supervision and inspection. Work hard on strict management, do a good job of management from strict to detailed, and pay attention to service quality and food quality.
2. In order to ensure the improvement of food quality, under the care of the leaders, we went out to study in the first half of the year, broadening our horizons, casting techniques and injecting new ideas, which laid a solid foundation for us to launch new recipes and improve breakfast forms in April. In the second half of the year, we should make great efforts to learn innovative dishes by subscribing to cooking-related magazines and give full play to the role of food discussion groups. According to the changes of seasons and customers' demands, we should keep up with the pace of market development, and launch new dishes every month, so as to make the dishes constantly innovate and change, and put forward requirements from the quality and quantity of dishes to achieve the consistency of food quality.
3. In the case of the flow of service personnel, it also brings us a lot of knowledge worth learning. We should care about our employees. Hotel leaders attach great importance to and care for employees. The Dragon Boat Festival gives benefits to single foreign employees. This behavior drives us to communicate with employees frequently, understand their ideological trends, and give employees more care and love. It is because they are happy at work that they take the initiative to care about their lives at work, mobilize their service enthusiasm and work enthusiasm, and fundamentally further improve their business.
4. Ensure the long-term stability of service quality and further improve service quality. On the existing basis, we will further strictly require respectful service, active service and smiling service, and organize employees to learn some relevant regulations of hotels and departments, learn service knowledge and cultivate service quality. By watching the knowledge of audio-visual education service, we can further promote and develop the service work and upgrade and improve the service.
5. In order to ensure the completion of the annual profit target, we should strictly control the cost, make rational use of raw materials, do rough work and fine work, take the reuse of leftovers as a bright spot to tap the potential and increase efficiency, make the best use of them as much as possible, strive to make low-priced dishes into high-grade dishes, and do a good job in the arrangement and quality control of dishes. From the way of obtaining all kinds of raw materials, each team in the backyard is required to inform employees of the prices of all kinds of raw materials regularly or at any time in strict accordance with the requirements, so that employees can have accounts to calculate when they clearly understand the prices of all kinds of raw materials. The department regularly informs employees of the completion of various business indicators once a month, so that every employee doesn't know whether he is working or not, and learns how to control and save costs in the process of work, starting with saving a clove of garlic, and doing a good job of cost control under the premise of ensuring the quality of catering.
6. Strictly control the quality of purchasing. Even if many people know the market price and investigate the market situation, the purchasing price is based on quality. The chef is required to know the market situation at any time and adjust the supplier's price regularly according to the market situation to ensure the high quality and low price of imported food raw materials.
7. Strengthen the sense of responsibility of department employees, educate and drive them ideologically, and do a good job in departmental communication to ensure the smooth operation.
8. Strengthen the awareness of promoting efficiency of all staff in the department, and increase the number of customers with high-quality service and delicious meals as the guarantee.
9, strictly grasp the quality of health, conscientiously implement the star standards, environmental standards and food hygiene law, to ensure food safety, strictly do a good job of disinfection system, do a monthly cleaning, health areas should have someone who's in charge, real-name registration system, and do a good job in self-management facilities and equipment maintenance, find problems in time, solve problems in time.
10, strengthen safety management, and carry out work according to the goal of comprehensive social management to ensure zero in the second half of the year. In the future, although the pressure of the Food and Beverage Department will be great in the second half of the year, as long as all the staff of the Food and Beverage Department, under the leadership of the hotel leaders, work together with Qi Xin and conscientiously implement the above measures in management, I think all the indicators issued by the hotel will be achieved.
Summary of catering work in the first half of the year Because our catering department can methodically implement the work plans and measures formulated by the department at the beginning of the year, based on their own work, strengthen the sense of responsibility of employees, implement and implement various work and management systems, and be strict and meticulous in management, big and small issues. Employees obey the command and arrangement in their work, and through effective management and ideological education, enhance collective cohesion and mobilize the enthusiasm of department employees.
In view of some details in daily work, we have done patient and meticulous persuasion and education in time, guided and trained employees to provide services according to specifications, operated according to standards in the backyard, constantly improved the quality and color of dishes, and took corresponding measures to control costs and expenses, successfully completed all reception work and successfully completed all business indicators issued by the hotel in the first half of the year, although the indicators in the first half of the year were well completed.
However, there are many unsatisfactory places in actual operation. The operating income in the first half of the year was not as good as that in the same period of last year, with a decrease of 342,000. According to the present form and the operation in the second half of the year, there will inevitably be great difficulties and pressures, and the situation is not optimistic. We know that the task will be more arduous; Summarizing the business work in the first half of the year, the following deficiencies are reflected in the actual work:
1. Employees' sense of ownership, dedication and love for their posts has not been further reflected and brought into play in their work. Even individual employees feel indifferent and insensitive to the rise and fall of enterprises, and there are phenomena in their work, such as dealing with things, not being careful enough, and not having a strong sense of the overall situation.
2. The implementation of tapping the potential to increase efficiency, saving energy and reducing consumption is not solid enough, individual employees are not aware of saving, some employees are not very concerned about the fluctuation of raw material prices, and sometimes there is waste in the business process, and some employees have poor self-discipline awareness.
3. When the quality of the food is unstable, the time difference is good, the quality of the food is sometimes problematic, the fancy renovation can't keep up with the development of the catering industry, and the initiative consciousness of innovation is poor. Even some teams and groups need the constant attention of leaders to produce results, which fails to reflect the due value of the food from meticulous work.
4. The service quality cannot be consistent for a long time. Some service personnel have poor language skills, imprecise standard operation, smiling service, respectful greetings and lack of active service awareness.
5. There are some deficiencies in the communication between departments and posts. Individual employees' ideological understanding is vague, and sometimes the connection between the front desk and the kitchen, upstairs and downstairs is not in place, and communication is lacking, which affects work efficiency.
6. The chef's technical level and the service personnel's professional ability are improved slowly, which can't better meet the requirements of the guests. Although theoretical training and mutual learning such as support, guidance and communication were carried out at the beginning of the year, the operation in the first half of the year proved that there is still a considerable gap from the required goal.
7. Although the maintenance of facilities and equipment has improved slightly, it has not improved much.
8. All employees' awareness of promotion is not clear, and individual employees only complete personal tasks.
9. The sense of responsibility of individual employees is still not strong.
10. Health work is not detailed enough, and many problems need to be improved and perfected in our future work.
To this end, we will continue to work hard in the second half of the year to ensure the completion of various business indicators. The Food and Beverage Department has specially formulated the work measures for the second half of the year:
1. Seek benefits from management and strengthen management. Managers at all levels of the department plan, arrange, supervise, check and implement the work from top to bottom. All levels should strictly manage, do a good job in management, and attach importance to service quality and food quality.
2. Strengthen team building, improve the supervisory role of team leaders, discuss and study the problems in enterprise management, and each employee makes a small summary of his work performance for one month, improve the quality of employees in the form of mutual promotion and help, guide and educate employees to change their thinking and understanding, correct their work attitude, strengthen team awareness, do a good job in coordination between teams and groups, and enhance cohesion. This is the overall situation. The implementation of accountability, strict management in accordance with the 100-point assessment system and rules and regulations, and clear rewards and punishments.
3. Ensure the steady improvement of service quality and further improve the service quality. In view of the problems existing in the service work in the first half of the year, strict requirements are put forward from the aspects of smile service and honorific service, so that everyone can realize the importance of smile service and honorific service ideologically and make every smile and greeting come from the heart.
Ask the team leader and assistant to supervise and check the service quality during the meal to ensure that the service work is completed from beginning to end; Mobilize employees' service enthusiasm and work enthusiasm, carefully select the mobile red flag of the service team once a month, and carry out catching up, helping and surpassing activities to make the service work develop in a good direction.
4. To ensure the improvement of food quality, we should work hard from meticulous work. On the basis of ensuring the quality of food, we should do a good job in bringing forth the old and bringing forth the new. According to the quality requirements of daily dishes, we should ensure the consistency of quality and quantity, improve the technical quality of chefs, and strictly implement assessment accountability in each team in the backyard.
5. Do a good job of tapping potential and increasing efficiency, strictly control and save costs, rationally use raw materials, make the best use of them, and control the arrangement and quality of dishes.
Judging from the acquisition of various raw materials, all teams in the backyard are required to strictly follow the requirements. At present, the prices of some raw materials have risen sharply, so that employees can be informed of the prices of all kinds of raw materials regularly or at any time, so that they can settle accounts with a clear understanding of the prices of all kinds of raw materials. The department regularly informs employees about the completion of various business indicators once a month, so that every employee can learn how to control and save costs not only at work, but also at every link.
6. Strictly control the quality of purchasing, investigate the market conditions, continue to adopt wholesale market to approve vegetables, and speak with quality and price.
7. In order to ensure the completion of the profit target, control the expenditure of various expenses, strictly control the number of employees, reasonably arrange employment, and save fuel and material consumption. The use and distribution of low-value consumables shall be carried out in strict accordance with departmental regulations.
8. Strengthen the promotion awareness of employees in this department, do a good job in foreign promotion, and take high-quality service and high-quality food as the promotion guarantee for customers.
9. Strictly grasp the hygiene quality, ensure that the hygiene of each shift area meets the hygiene standards, strictly clean and disinfect the tableware, and each team leader regularly conducts various hygiene inspections.
10. Pay attention to the maintenance of facilities and equipment, report and deal with problems in time, educate and train employees to take care of facilities and equipment, and ensure that facilities and equipment are in good working condition, which will not affect their normal use.
1 1. It is required to do a good job of communication and cohesion between teams and groups in this department, and the department should do a good job of coordination with various departments.
12. While doing a good job, we should pay attention to safety management, operate in strict accordance with operating procedures, and strictly control food hygiene during the use of various safety facilities such as liquefied gas, pressure cookers and diesel stoves. Ensure that safety accidents are zero.
In view of the above measures, our food and beverage department will make concrete implementation and implementation in the second half of the year to ensure the smooth completion of various indicators.
Summary of Catering Work In the first half of 20xx, with the correct leadership of the hotel leaders and the active cooperation of various departments, I transferred to the Catering Department to lead all my colleagues to unite as one, overcome various difficulties, and achieved the following results:
First, establish an internal quality inspection team within the catering industry.
Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the food and beverage department, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.
Second, write and revise the latest rules and regulations of the food and beverage department and the latest standards for setting tables.
Combined with the actual situation of the hotel, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; For the old problems left by some employees, such as sloppy work, violation of discipline and stealing vegetables, we have also formulated corresponding solutions and achieved remarkable results; And the labor discipline of the food and beverage department; Weekly planned health system, the latest stage setting standards, etc.
Third, in conjunction with the kitchen department, a new tableware management method has been formulated.
With the implementation of the new method, the tableware breakage rate is lower than at any time since the store was opened, and the tableware breakage before and after is effectively controlled.
Fourth, the background music is played continuously.
Through my unremitting efforts, combined with the relevant departments, the history of non-background music playing in the catering department of three-star hotels has been completely rewritten. Create a warm and elegant dining atmosphere for guests.
5. Replace the green plants in the dining area many times.
According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. In addition, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box.
Six, standardized warehouse and linen management
It completely solved the situation that there was no special person to manage the department warehouse and linen for many years, and effectively controlled the unnecessary loss of linen and the chaotic situation that the recovery, cleaning and receiving of linen were not recorded.
Seven, grasp the training, grasp the implementation
Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, etiquette, service process and labor discipline, and improved the reputation of catering services among guests.
Eight, the functions of department managers have been divided in detail.
So that the daily work can be carried out smoothly, especially all kinds of major receptions can be completed smoothly.
Nine, everyone is equal before the system
For half a year, I have always adhered to the principle that everyone is equal before the system. What employees are required to do, managers must first do, reward and punish in strict accordance with the system, reward with great fanfare, and truly achieve the effect of reward; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning. Of course, I am sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders. There are still some shortcomings in catering work:
1, there are still some employees who have poor subjective initiative in service consciousness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy and in-meal service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.
2. Some employees still lack the consciousness of unity and cooperation.
3. The executive power of personal management needs to be further strengthened.
4. Individual employees still lack the awareness of saving.
5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.
With the implementation of the new standards for star-rated hotels, our hotel has a long way to go in the future. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head, realize the limitations of Yuncheng market, further divide consumer groups, the internal factors that affect some consumer groups to become repeat customers in Sheng Da, and the influence brought by the constant emergence and fierce competition in the same industry.
Summary of catering work The first half of 20xx ended with the joint efforts of all our staff. In the past six months, although some problems have been encountered, they have all been safely spent under the wise guidance of the management of our company. Now let's sum up the work in the first half of the year.
As the restaurant manager of the company, I standardized the staff and unified the scheduling according to the indicators issued by the leaders, which enhanced the competitiveness of our restaurant and won the praise of many customers. Because I understand that our company depends on customers for survival, so we can meet customers' dietary needs and occupy a place in the catering industry. I strictly control the hygiene, service and kitchen of the restaurant, which has created a good situation now.
Regarding food and beverage hygiene, I emphasize that we can't see any garbage, oil stains or even a little dust on any desktop. Customers come to our restaurant for dinner and like the clean environment of the restaurant. We must ensure that the seats and dining tables where customers sit are clean and tidy, otherwise, when customers see that these places are not clean, we will lose more than one customer.
It is difficult to build a good reputation, but it is easy to lose it because of a moment's negligence, so when I work, we will put a clean film on the table, and at the same time, customers will clean up the table as soon as they finish eating, and need to put another film to wait for the next customer. Chairs also need to be checked for hygiene, and will generally be replaced in time to ensure that customers have a clean and comfortable dining environment.
In terms of service, I emphasize politeness and credibility. When serving customers, you must think twice before you express what you say. If the service personnel can't do it, they must report to the next higher level and make a response after getting a reply. At the same time, we must emphasize fast serving and ensure that customers can enjoy it with peace of mind. We can't delay. Customers often lack patience, and only the fastest service can satisfy customers.
In the process of serving food for the clients, we must handle it carefully, never act rashly, and smile politely in the service items. We can't keep a straight face and let customers feel our service attitude. Many times, these small details have no effect, but they have been liked by customers. Paying attention to details can reduce unnecessary troubles and make our service more thoughtful.
The kitchen is very important. When I work in the kitchen, I ask every chef to do a good job in kitchen hygiene, at the same time, I should speed up cooking and make the food delicious, otherwise the food is not delicious and nothing is useful.
Every chef should be able to accurately estimate the time and make corresponding preparations, which is also convenient for our next work. Every chef should have good quality, pay attention to personal hygiene and pay attention to hygiene when cooking. Although customers can't see it, this must be done well, because it can also become the characteristic of our company and attract customers to eat.
I am a detail-oriented person. Although I have strict requirements for employees at work, I also care about the situation of employees at rest, and I will make adjustments according to the situation. It is also my basic practice to guarantee service and take care of employees for half a year. I will continue to work hard in the next work to make our company famous.
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