Summary is to analyze and study the relevant situation at a certain stage, and make instructive empirical methods and written materials of conclusions, which can make us more efficient. Let's learn to write a summary together. So how to write a summary in a new way? The following is a personal summary of the canteen logistics that I helped you organize (generally 5 articles). Welcome to read the collection.

Personal summary of canteen logistics 1 Under the direct care and guidance of the leaders of enterprises and departments, through the diligent efforts of all canteen staff, the quality, variety, sanitary conditions and normal use efficiency of equipment in the canteen have been fundamentally changed. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is a summary from several aspects.

First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. They should give full play to their specialties in their daily work, strengthen the management of all links, and achieve point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.

Second, the system management and daily supervision and inspection have been strengthened to ensure that the food entering the canteen and the food sold meet the food hygiene requirements. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the messy phenomenon of canteens.

Third, the quality of food has been greatly improved, and the variety of colors has increased, especially the varieties of soybean milk and tofu introduced in August, which are well received by employees. The quality and taste of the cake have improved. Frequently introduce the dishes that workers welcome, so that workers can have satisfactory meals in the canteen.

Fourth, strengthen cost management, reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source. Make the canteen from a monthly loss of more than 30 thousand yuan to a slight surplus

Five, strengthen the management, maintenance and repair of canteen equipment, and achieve the basic normal use. Special personnel management, regular maintenance and timely maintenance of canteen equipment have changed the situation of unattended management, unmanned maintenance and untimely maintenance of faulty equipment in the past, improved the efficiency of equipment use and reduced the failure rate of equipment.

Six, establish and improve the team's normal learning system and work system, and carry out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements of their services, master the basic requirements of front-line employees for the quality and variety of meals provided, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find problems, and find ways to improve the service level and food quality. Create a management atmosphere of striving for the upstream.

Seven, the establishment of canteen management system and methods, humanized implementation of the Five Regular Law, requiring everyone to participate and achieve the "Five Regular". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping the good image of the canteen, realizing high-standard operation and management mode and sustainable development.

Eight, strengthen infrastructure, the establishment of canteen freezer cold storage, to stabilize the price of enterprise canteens, adjust the supply varieties, reduce waste, ensure emergency use has a good foundation. The actual functions of each warehouse were adjusted, and the washing and residue collection rooms were expanded, which made the use function of the canteen more reasonable and perfect.

Nine, the establishment of canteen staff performance appraisal methods, performance appraisal of diversified workers, walking in front of the enterprise, is a kind of management strengthening and breakthrough.

Personal summary of canteen logistics 2 A semester has passed. As the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to the diet of employees and consider the physical and mental health of each teacher and student. Now let's sum up the canteen work in this period:

First, show certificates to eliminate potential safety hazards.

Our school is a big school with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make basic management solid and comprehensive, and standardize everything at any time. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.

Fourth, increase hardware investment.

In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens has not adapted to the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.

Five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures, and fixed-point procurement of oil, seasoning and rice. Under the principle of quality first and price second, pork is provided by the largest and most qualified pig-raising professional credit cooperative in Chenhe County, Hunan Province. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the principal and logistics director.

At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, formed good and standardized hygiene habits, and made great progress and certain achievements in the overall catering work in our school, ensuring the stability and development of our school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not usurp students' money.

Problems in intransitive verbs

With the improvement of people's living standards, few students have developed the bad habit of being spoiled, which is mainly manifested in:

1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables;

2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.

On the other hand, due to the lack of research on students' psychology, individual canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.

Personal summary of canteen logistics 3 In order to do a good job in school canteens and safeguard students' vital interests, the food and beverage department has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:

I. Various management systems have been formulated and improved.

For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, the service commitment system, etc., put forward clear requirements for restaurant food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training to improve the quality of workers.

Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction to prevent accidents.

During the winter and summer vacations, the restaurant was transformed to varying degrees, and some hardware equipment and utensils were added to ensure reasonable layout, good ventilation and lighting, and good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and operate carefully" in the operating room, and the canteen provides free soup with special care. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean food and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically, go all out and take measures item by item to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene safety.

Fourth, adhere to quality service and constantly expand the service concept.

The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring students have three meals a day.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve students' problems at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, formed good standardized hygiene habits, and made great progress and certain achievements in the overall catering work in our school, ensuring the stability and development of our school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

Personal summary of canteen logistics 4 In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:

First of all, we must establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Secondly, we should do a good job in food hygiene and safety in the canteen. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.

First, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.

Second, strictly control production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked after washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long, all of which require workers to operate strictly in accordance with the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.

Third, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.

Fourth, strict tableware disinfection. Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.

Fifth, strictly control the personal hygiene of chefs. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.

In short, I did my best for the healthy and rapid development of our school in the school canteen, which was recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.

Personal summary of canteen logistics 5 This year is an important year in the development of restaurants, and the operation of restaurants is more related to whether the existing model can be adjusted smoothly, whether it can provide a solid foundation for the next development, and then provide guarantee for the expansion of restaurants.

First, rectify existing problems and integrate existing resources.

1. Manage the kitchens of the two stores, stably control the quality and speed of meals, and optimize the operation mode;

Since Yosemite has been in operation for nearly half a year, the most common problems in the kitchen are food quality complaints and slow delivery. Summing it up again and again, the problem is still not completely solved. In fact, according to the growth of performance and customer service, it is time to consider optimizing the operation mode. The advantages of establishing a perfect management and operation mode are: not only can it improve work efficiency and customer satisfaction, but it can also help enterprises cultivate talents and serve the opening of the three stores this year.

2. Improve the coordination process of procurement, quality inspection and finance, including front-line operation departments, standardize the system, do a good job in cost accounting, analyze business problems according to the data, and formulate a reasonable and effective cost control model.

3, product development and innovation:

① We can make full use of enterprise resources and synchronize Nanjing products. But the key problem is how to ensure that "synchronization does not go out of shape", which deserves our consideration. Personally, I think I can take the initiative every time someone comes to guide me in Nanjing. When new products are produced synchronously, I send people to Nanjing to study, systematically observe the shape, color, taste, cooking methods and precautions of dishes one by one, actually experience the operation process, ask more questions and learn more until they are completely consistent.

(2) The person in charge of bars and kitchens can launch some new products on the market timely and seasonally according to local characteristics. This work can be implemented as a system, which is not only beneficial to business characteristics, but also can improve employees' innovation ability and work enthusiasm.

(3) Make monthly and quarterly statistical analysis of catering sales data, and make appropriate product elimination and replacement in combination with customer feedback.

4, soft power brand building, deepen the impression of Youxian Dimei's characteristic service and detailed service in consumers' minds;

Building a service brand can get rich returns without too much economic investment, which is an important work worthy of enterprise leaders' attention. If we want our service to be a product that impresses our guests this year, we need to start from the following four aspects:

① service skills

② Service efficiency

③ Service details

④ degree of service intention

Second, go deep into the headquarters system to find out where the gap is and understand the reasons for the gap.

We haven't really used many good resources in the headquarters, and there are many better ways of operation that we don't know. We should establish closer ties with them, study and implement them systematically, until we are completely consistent with the headquarters in all aspects, and even better than them in some aspects, then we can really keep pace with them, and gradually form our own management model, business model and management model in the process of persistence and continuous summary.

Third, the stability and cultivation of talents.

In fact, most problems in all operations and management ultimately come down to "people". Therefore, the recruitment, training and stability of talents this year is the top priority of this year's operation, and it is also the basis for the smooth development and implementation of other work:

1. The basis of operation is to have a core team with high sense of responsibility and high recognition of the enterprise, so that all work instructions and plans can be successfully implemented. This core team should have the functions of purchasing, quality inspection, store management, personnel, finance, training, etc., and the biggest role played by the operation director is to make this team work harmoniously and let all departments perform their duties with high self-discipline and cooperation.

2, in every store and every post (such as kitchen, bar, lobby) to carry out talent reserve work, mainly to cultivate three kinds of talents: management, technical and practical, these people will become the reserve force of the enterprise in the future, which will play an important role in business and expansion, and will also enhance the crisis awareness of existing employees and improve their work enthusiasm.

3. Pay attention to training and training, and effectively improve the working ability of employees: all positions (front office, kitchen, bar) of this work should be planned and implemented. While doing training and training, employees should have the opportunity to experience the high standards and strict requirements of the direct store in Nanjing headquarters, and have the opportunity to visit the operation practices of famous workers in industries such as Haidilao and Kungfu, so that they can understand the gap after comparison, thus enhancing their awareness of rising and then receiving training.

Fourth, marketing and planning.

In China, our planning work is limited to some arrangements that are synchronized with the enterprise, and then some minor adjustments are made. However, due to lack of experience and insufficient investigation and understanding of the local market, the planning of several activities last year, whether it was Tanabata, Mid-Autumn National Day, New Year's Day or Valentine's Day, was not very successful. Only Children's Day could reach some stores of the company. Therefore, this year, our planning work may need to adjust our thinking. From the perspective of local guests, it may be easier to gain better influence. Secondly, we should pay more attention to marketing:

1, holiday activity planning, store layout and decoration, and theme activity arrangement can not only synchronize and refer to the practices of the headquarters, but also organize innovative, practical and impressive activities by using the catering industry experience of the person in charge of the operation, the customary practices of catering peers and their own control over the market.

2. Marketing work:

(1) Domestic sales:

① Conduct business training for the front office staff. First, let them do a good job of service through a good operation mode, and let the guests accept the seller himself.

(2) Planning sales that can attract customers, such as having a dinner at 10 and enjoying a special drink, is still attractive.

(3) Training the selling products themselves and selling skills, so that employees can know how to sell.

④ Improve the enthusiasm of front office staff to promote sales through perfect incentive measures, so as to further increase customer unit price and sales.

⑤ Gradually improve the customer information and characteristics of VIP customers, advocate surname service and affinity service, pay attention to the special consumption needs and habits of guests, let guests truly accept and recognize our brand, train many VIP customers into our old customers, and let them come to our store for consumption through their development.

⑥ Focus on deep cultivation: Create characteristic products and dig deep into the focus (characteristics) of products.

For example, when a guest orders Belgian Royal Coffee, in order to fully reflect the noble royal style of Belgian Royal Coffee, the bartender can personally operate it for the guest during the meal, explain the allusions, principles and functions, and demonstrate it in a professional way and in a proper manner. Before tasting, remind guests to clean their mouth with lemonade and then feel its extraordinary taste. This will leave a deep impression on the guests and the concept of value for money.

For another example, we can plan a unique sales plan, focusing on higher-priced meals such as Formosa Plastics Steak and Sirloin Steak.

(2) Export work

In addition to domestic sales this year, we should also take the initiative to attack the target consumer groups and tailor them to gain greater market recognition and broaden market share and brand influence.

Verb (abbreviation of verb) corporate culture

Needless to say, corporate culture can boost morale, unify values, enhance corporate image, stabilize the backbone and help enterprises grow. The decision-makers of these enterprises must have realized that it is urgent to motivate employees, cultivate a large number of stable and solid reserve forces and available materials for enterprises and gradually form their own core culture in the process of continuous growth.

Incentive measures provided by enterprises include: performance appraisal, employee benefits (birthday discount, friend meal discount, payday meal discount, etc. ), team competitions, star-rated employees, etc. Personally, I think the incentive method is comprehensive. At present, many methods are not in place, and the final result is different from our expectation. We should suit the remedy to the case, analyze and adjust the crux of the problems existing in the existing incentive methods, and then implement and persist, so as to truly become a useful management tool. The following is the specific operation method:

1. In the final analysis, the problems in the team competition culture are caused by poor supervision and narrow competition. Quality inspection can be used to extend and expand the content of the competition, from promotion to discipline, service attitude, hygiene and manners. This can effectively separate management from supervision, so that employees can no longer be confined to the vicious circle of vicious competition and get more money, and also extend the content of quality inspection supervision.

2, employee incentives:

① Expand the current incentive mode from simple economic reward to spiritual reward. If the employees have made great contributions to the enterprise due to their outstanding work performance, they can consider giving written recognition in all brand stores under Jiayin Catering Enterprise.

(2) In addition to spiritual rewards, you can also reward opportunities to go out for training and study. On the one hand, it broadens employees' horizons and makes them work harder; On the other hand, it also provides a reserve force for the long-term development of enterprises.

(3) Organize skill competitions within Jiahe Catering Enterprise Group to improve employees' interest in their jobs, such as kitchen knife competition, apple peeling competition at the bar, coffee drawing competition, front office service skill competition, etc.

(4) Provide ways for the further development of outstanding employees, such as organizing chefs to take exams, outstanding bar employees to participate in barista competitions, and outstanding service personnel in the front office to participate in service personnel competitions. On the one hand, this work can improve the enthusiasm and enthusiasm of employees, on the other hand, it can also polish the corporate image and add points to the brand influence.

⑤ Enterprises can consider providing employees with a certain stage to display their special skills at the right time. For example, some employees in our store have specialties in dance, art, English, literature and makeup. Enterprises can consider making an "internal publication of Jiahe Diet" to let employees who know art, literature, painting and typesetting show their strengths, and also publicize the enterprise and improve their self-confidence and sense of honor in the enterprise.