Summary is a kind of written material to review and analyze the performance of study, work and life in a certain period, which can make us think, so we should review and write a summary. How should I write a summary? The following is a summary of my work in the catering industry for one year, hoping to help you.

Annual work summary of catering industry 1 I found many problems in my work this month.

Of course, I can only give some advice to the leaders. First, I have to eat. The first problem I encountered when I came in was eating, and all the employees demanded to change it. That is, when my colleagues have to go through the swill house to pour the leftover food after dinner every day, there is always a kind of dazzling and often stinging tears. There are many early shift workers in that place, hoping to make rectification.

The second place is our locker. The goods in that place are very unreasonable, and there is a basket of rotten leather shoes with a ladder across it, which makes the space smaller. There are also several dining cars there, which makes colleagues have no good working environment. The facilities and equipment of the staff canteen should be replaced. The background music in the hall is too loud, the music sound is controlled at about 60 decibels, and the health of the hall is barely acceptable. The arrangement of side plates in each area is not standardized, which needs to be sorted out frequently and should be paid close attention to. If we don't hurry, the next work will not be so smooth, so we need to hurry. There are too many things in the sideboard in Area C, so we should take them or not, so as to make more room for useful things. The tableware prepared on the card is not enough, and the job responsibilities of employees in various areas are not clear, especially part-time.

In addition, many employees' services are often out of touch and services are often not in place. In order to avoid this situation, I hope to pay more attention to cultivating employees' service consciousness, strengthen their service consciousness, service concept and the principle of kindness among colleagues. My personal work goal is to successfully complete the task. In addition, in order to improve work efficiency, several areas of the hall should be added with several telephones to facilitate contact with the kitchen. There is also the need to find an excellent caterer, because I think if we want to find a waiter to serve, it will definitely make the whole service process out of touch, and the consequence will be to make guests feel that our service is not thoughtful.

Another point that needs to be emphasized is that the waiter should pay attention to recording the time when opening the menu so that the kitchen can cook in time. Tableware in each area is not uniform. For example, there are several models of spoons, and what it will look like when they appear on the same table at the same time. So is the chopstick holder. Chopsticks rack is dirty, too. The chopstick holder is as rotten as a broom and needs to be replaced. The furnishings on the table are also scattered. At the wedding reception, there are towels, tea and drinks. The covering method of chair covers needs to be changed. A person is the same and should be unified. And the countertops in different regions are not uniform. There should be corresponding personnel to find the site and supervise the work of the whole site. In addition, there must be a quality supervision and management team to improve the work and let the company develop as soon as possible.

The catering industry will experience 20xx years, which is an extraordinary year since our catering department resumed its normal operation. In fact, it took only half a year to start this work. During this period, in addition to the normal reception work, the Food and Beverage Department has also formulated and vigorously implemented various management systems suitable for itself, actively carried out necessary training work, and gradually improved the quality of employees, and both the reception capacity and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

First, strengthen internal management

1. formulated a new staff code, which was approved by the villa and implemented in the food and beverage department after a little modification to standardize the staff's work standards. Based on the Staff Code, the staffing, job responsibilities and specific operating specifications of the Food and Beverage Department are formulated in combination with the work situation of the Department, which is more than 70 pages long and is still being revised and adjusted. And carry out daily management work according to various rules and regulations.

2. Actively carry out the training of various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize the weekly meeting (interrupted when assisting the marketing work in Wuhan), hold a staff life meeting once a month, formulate weekly cleaning priorities, strengthen management, improve the quality of employees, change the lazy work habits formed by long-term semi-closure, and change the mental outlook. Change the original situation that more than 70 people have to borrow someone from the hotel management company to help with the service. 1, the saturated reception work of 30 people can be easily completed by relying on the unity and cooperation of existing employees, including meals, meetings, entertainment and so on. At the same time, it also constantly reflects the good spirit. For example, Huang Huarong at the meeting of Chengtou Real Estate Group picked up the bag with 20,000 yuan in cash, a blank check, a large number of bank cards and certificates left by the guests and immediately handed it to the front desk; Xie Yuling picked up the envelope containing 100 yuan discarded by the guests, and immediately handed it over to the Food and Beverage Department after receiving the financial entertainment expenses of Hong 'an Station Store in the Provincial Department of Finance. In June+February, 5438, all the chefs of the Disabled Persons' Federation served as escorts, but they had to eat after the meeting, and the buffet breakfast was not accepted. When the table was not cleared, he took the initiative to collect meals and take care of the front desk.

3. Formulated a la carte menu, banquet menu, buffet menu and wine list, and adjusted and revised them according to the response of the guests received at several large-scale meetings.

4. Formulated the management policy of taking farm dishes and game as the leading factor in catering, and changed the team of chefs accordingly to meet the work requirements and development needs at the present stage.

5, the implementation of the health responsibility system, the responsibility to people, changed the original messy situation, especially the kitchen hygiene has been significantly improved. At the same time, the catering part consists of five areas: restaurant, conference room tennis court, fish pond shop at the front desk, middle hall and kitchen, and the responsibility lies with people; Arrange a special person to be responsible for the male and female dormitory of the department.

6. Make a restaurant cost control plan to effectively control the cost on the premise of ensuring the satisfaction of the guests.

7, strengthen the safety work of the food and beverage department, take turns on duty every day, check the contents including health, safety, engineering problems, attendance, work completion, file opening and closing, etc. Effectively check the work and put an end to hidden dangers. This inspection will be one of the assessment contents of every employee in the Food and Beverage Department.

Second, strengthen the improvement of employee welfare.

1. Improve employees' meals, make weekly recipes, elaborate them, listen to employees' feedback and make positive improvements.

2. Organize mountaineering exploration activities after work, and carry out bonfire barbecue activities, which on the one hand increase the entertainment items when guests come, and on the other hand enrich employees' spare time.

3. After the projector is bought, we will play newly released blockbusters in the conference room from time to time, and often organize employees to sing karaoke. Through a series of activities, we strive to create a harmonious atmosphere of unity and cooperation, and enhance the sense of belonging and collectivity of employees.

4. The money from selling garbage every month is used as the activity funds of employees, and as welfare, some summer fruits and socks are bought for them.

Third, rationally transform hardware facilities and equipment.

1, kitchen layout adjustment and decoration. The kitchen layout is planned reasonably in strict accordance with the requirements of the health supervision department. After several years, the black kitchen has taken on a new look, which has improved the working environment and sanitary quality, and provided a prerequisite for higher reception in the future.

2. A batch of new tableware and festive red tablecloths were added, which improved the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that is not suitable for the small hall has been replaced to make the hall coordinated as a whole.

Add a screen to separate the hall from the kitchen.

4. Install the projector and automatic telescopic curtain. Make the conference room hardware meet the needs of market competition and meet the needs of customers.

5, Gabafee furnace, increase the form of diet.

Four, under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work, and arrange the manager to help develop the marketing market.

Five, closely cooperate with relevant departments to do a good job in reception and daily work. Strengthen teamwork and deepen the overall concept

All members of the Food and Beverage Department always keep in mind that the villa is a whole family, resolutely obey the arrangement of the villa, especially the front desk staff, give full play to the nerve center role of the villa, cooperate and assist the housekeeping department and the office in carrying furniture, cleaning up the garbage in the main building and other activities, and serve the villa and staff with the service belief that everyone is for me and I am for everyone. For example, some time ago, ladybugs ravaged the villa, and two clerks in the front office immediately listened to the dispatching command of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

Despite some achievements in this year's work, there are still many difficulties and problems:

1, the catering department has fewer personnel, a wider management scope and a shortage of personnel. Although the reception task can be successfully completed, the quality is poor and it cannot reflect the characteristic service.

2. The rules and regulations are not perfect, the implementation is not thorough enough, and there is arbitrariness, especially the management mechanism needs to be improved.

3. The dishes should be constantly innovated to cope with the changes in the market.

4. The overall quality level of employees is unbalanced, and there is a lack of professional management talents. The skills training of existing employees needs to be strengthened.

5. The canteen facilities and equipment are aging and damaged to varying degrees, and some air-conditioning equipment can no longer be used. At the same time, the whole decoration has completely derailed with the times, and smallpox has fallen off seriously, which is in urgent need of maintenance or renewal. Some hardware facilities need to be upgraded, especially the layout of tables and chairs in the conference room and the central hall.

6. The facilities of the entertainment department within the scope of the food and beverage department are not complete, and many guests can't meet the demand.

7. There are no attractive projects in the villa, and the operating conditions of the food and beverage department are relatively low. Increase recreational facilities, saunas, etc.

Summary of annual work in catering industry 3 Time flies, time flies. In a blink of an eye, I have been the manager of the catering department for two years. During this time, I regard the hotel as my home and go all out, no matter big or small. Because I must do everything well, so that I can live up to the trust of the leaders. In xx, the Food and Beverage Department successfully received all tasks. This is inseparable from the joint efforts of employees and the strong cooperation of various departments. So the strength of the team is infinite. We carefully take stock of the harvested fruits and look forward to the trees full of silver flowers in the coming year. Everyone should have a happy smile on his face.

Seek development in difficulties and gain in stability.

(1) As the saying goes: iron camp cards, mobile soldiers. As a food and beverage department, the turnover of employees is particularly fast, which increases the management difficulty of the food and beverage department. Therefore, when new and old employees alternate, I draw up a new training plan, conduct targeted training, give lectures and preach in person at the service site, test employees' service awareness and flexibility with strict and standardized service processes, let employees consciously increase organizational discipline and collective honor, strengthen their sense of mission and ownership, standardize service operation processes, and improve service quality. So that the restaurant can work normally.

(2) When the catering industry is depressed and business is difficult to do, I update dishes and adjust prices through market research and business analysis, and contact conference weddings through various channels to bring better benefits to the hotel.

The two worked hard and persevered, and always promoted the good reputation of the hotel.

During the Eleventh Golden Week, the catering department not only received the wedding banquet in the Peony Garden Guangbo Hall, but also received more than 400 people's meetings in the sports hotel. The difficulty of the task made everyone in the food and beverage department sweat. With the strong cooperation of all departments in the hotel, especially the sales department, we twisted into a rope and worked overtime. Finally, the efforts paid off. At the same time, we successfully prepared a meal delivery meeting for more than 400 people. Among them, the hotel staff are United and the arduous task is solved in our hands. This also gives customers a new understanding of our hotel.

During the reception of the wedding banquet, the waiter worked hard to adjust the tables and chairs between floors. We have such a group of employees who focus on the overall situation and ignore their personal efforts. This is the wealth of our hotel people. At this point, I thought of the corporate culture of Marriott Hotel, a subsidiary of the world's third-ranked Marriott Group: "Take care of your employees, and they will take care of your customers." At the same time, they also emphasize retaining talents. Talent is the pillar of the enterprise, which was reflected as soon as our leader took over the museum. I also respect this principle.

Third, do a good job in management, strengthen coordination and improve comprehensive reception capacity.

(1) This year, Yang Jingli and I improved the meeting system of the Food and Beverage Department, including year-end summary, quarterly summary, daily waiter evaluation meeting, daily comment meeting, weekly meeting and pre-class health inspection report meeting. Due to the improvement of the system and the quality of the meeting, the instructions of the superiors have also been implemented and implemented in time.

(2) Strengthen coordination. There are many waiters in the food and beverage department with different temperament. It is necessary to coordinate their relationship and emphasize cooperation, indicating that the foreman must repeatedly emphasize the importance of cooperation at the weekly meeting. If there are mistakes, we must not pass the buck to each other, but dare to admit them and help each other correct them. Always care about each other and find their advantages. Facts have proved that this practice is correct.

(3) Improve the comprehensive reception capacity. The food and beverage department not only receives normal individual meals around the dining table, but also receives large-scale conference buffets, box lunch wedding banquets, birthday banquets and so on. Let the guests be happy and return home satisfied. And change the menu in time according to the taste to make customers eat more comfortably.

Looking forward to xx, full of confidence.

As the manager of the catering department, I will make persistent efforts to train every waiter strictly, so that every waiter can be independent and let them understand: "If you want the Sri Lankan people to live up to their responsibilities, you must first work hard for their thoughts and bones." At the same time, let them understand that "a smile is a weapon". Strive to welcome the Olympic Games with a brand-new service concept and service lineup.

I wish all leaders and colleagues a new year, a new atmosphere and new wealth.

Summary of annual work in catering industry 4 In the next 20xx years, there may be loss, sadness, success and happiness in the past year, but it doesn't matter, it's all over. We will work harder and tomorrow will be better.

Many people say I have changed, I believe. I'm really unhappy. There are a lot of things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again and stand up again and again. I'm thinking, without me, the earth will still turn and things will still be solved. I don't want to be a weak person, and I don't want to be a coward. My fate is in my own hands. I believe tomorrow will be better, hello, I am good, everyone is good.

After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that everyone has a hard experience, and you have your own. Let's share. We will learn from each other and make progress together. The future belongs to us. About next year, mine is:

1, live every day well.

2. Learn more and enrich yourself.

Finally, I hope everyone can go to a new level next year, thank you! This situation is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side.

Annual work summary of catering industry. I have been employed for more than a year in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work in 20xx and briefly outline my work plan for 20xx.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply politeness and etiquette to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6. Hygienic management in public areas requires cleaning personnel to clean up foreign bodies or dirt immediately when they see them. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Four. 20xx work plan

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.

4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.

5. Strengthen the maintenance of member customers.

V. Overall management of restaurant planning.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and do a good job in various safety management.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

Annual work summary of catering industry. 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, strengthened management and persevered, which enabled the catering department to make 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:

I. Completion of various economic indicators

The annual operating income is xx yuan, with a year-on-year increase of xx yuan, with a growth rate of xx%, operating costs are xx yuan, with a year-on-year increase of xx yuan, with a growth rate of xx%, comprehensive gross profit margin is xx%, with a year-on-year increase of xx%, actual tasks are xx yuan, and tasks are exceeded by xx yuan.

Two, the implementation of the hotel management contract scheme, improve the incentive distribution system, mobilize the enthusiasm of employees.

In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways.

Third, do a good job in standardized management.

1. Improve the management organization. The quality management team, which consists of the leaders of the catering department and the managers of all departments, gives full play to its role throughout the year. The team not only cooperates with each other, but also cooperates with each other. The management system is implemented from top to bottom, and the first level is responsible for the first level. The management benefits are rewarded and punished, which improves the overall quality of leaders and makes the management work go smoothly.

2. Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily summary meeting, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.

3. Establish a supervision system for product evaluation and supply. In order to limit the variety forecast, coordinate with various departments to do a good job in product supply, check the product supply forecast every morning, afternoon and evening, establish a special account book record for the varieties predicted in the local market, and at the same time go to the relevant departments for verification, and ask the management personnel to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized.

4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination. This year, some disjointed and uncoordinated phenomena that existed in the past have been greatly reduced.

Fourth, develop business, open up income channels and expand operating income.

In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path.

1. Six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation).

2. Carry out joint venture activities, and the catering department will cooperate with the housekeeping department, sauna center and teahouse to jointly promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse.

3. Eight promotion activities were held throughout the year, and each California bass was rewarded with a profit of one yuan. The VIP room is free of minimum consumption, and the special dishes are good for eating, each serving 15 yuan. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.

The new year is a new starting point. I hope that the catering management will be pushed to a new level in the coming year, making the management more perfect, reasonable and scientific. Summing up the past and looking forward to the future, at the beginning of the new calendar, I will continue to develop my advantages, correct my shortcomings, further improve my management level, and strive to build a learning and excellent catering service team!