Catering work plan (general 5 articles)

Time is passing and never stops. We will usher in new joy and new harvest. At this time, you will What's the plan? What kind of work plan is a good work plan? Below is the catering work plan I compiled (generally 5 articles). You are welcome to read it. I hope you all like it.

Catering work plan 1

1. Improve product quality and strengthen team building

With the sudden rise of large and small hotels in xx city, as well as the increasing consumer psychology of customers, As the hotel industry matures, the requirements for hotel products are getting higher and higher. It is an unavoidable choice to continuously improve the quality of hotel products to meet the needs of the market. In terms of hardware facilities and equipment, the hotel will further refine product transformation work and comprehensively improve the quality of hardware products based on the renovation in 20xx; in terms of software, the hotel will further improve various rules and regulations, increase personnel training and human resources development, Establish a xx talent pool, rely on the talent pool, continuously deliver outstanding talents to front-line operating departments, and strive to create a first-class service environment with personalized and humanized services.

2. Increase promotion efforts and strengthen market expansion

The "xx" Sichuan cuisine brand has won a place in the catering market of xx city. With the success of various guest rooms Renovation, luxury rooms at different levels meet the needs of different people. In the new year, it is necessary to increase promotional efforts, further build, establish and strengthen the brand of Central Asia, fully expand the market space, and lay a solid foundation for the development and consolidation in the coming year.

3. Cultivate innovation awareness and increase innovation measures

Innovation is the driving force and soul of hotel survival. Only with innovation can there be vitality and vitality. Only with innovation can you feel the joy of hotel growth. In 20xx, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovation awareness, increase innovation measures, innovate the old and backward system, innovate hardware and software products, and innovate the selection of marketing methods and target markets. On the basis of 20xx, we will further carry out innovative activities to allow the hotel to continuously progress and develop in innovation.

4. Strict cost control and quantify department costs

Controlling various cost expenditures is to increase revenue and generate revenue. Therefore, in 20xx, the hotel will strengthen cost control and monitor various aspects of various departments. Cost expenditures are quantified, and over-expenditures are deducted from department wages. The operating departments are independently accounted for and responsible for their own profits and losses, thereby strengthening employees' awareness of cost control and truly doing a good job in hotel cost control.

5. Improve employee benefits and enhance corporate culture

We will further strengthen the construction of corporate culture, enrich employees' lives, and enhance corporate culture. With the overall goal of "three highs and two good" With the basic implementation of the policy, the treatment of employees has been greatly improved. In the new year, with good operating performance, the hotel will continue to take employee welfare work as its own responsibility. We hope that all employees will work hard to achieve double harvests for the hotel and individuals. Catering Work Plan 2

The new year brings new developments. In our work, our department will closely focus on the core goal of profit, from the aspects of dish production, service quality, cost control, marketing innovation, etc. Efforts will be made to create the brand strategy of "full of love, comfortable home" and create a new situation in hotel catering. The specific work is as follows:

1. Take product as the "leading", increase the core competitiveness of catering, and create The brand "xx food, food xx" creates a good reputation of eating in xx.

The products on the first floor are mainly "fast", constantly changing colors and varieties, and introducing some special snacks from various places in a timely manner, mainly with the starting point of "stabilizing the first floor", while those on the second and third floors In terms of dish production, we will increase innovation. First, we will retain the dishes that are popular with existing customers, continue to strive for excellence, and formulate a standard menu that standardizes the dishes in a timely manner. At the same time, we launch new dish varieties by organizing food festivals and marketing activities at various festivals. It is planned to hold a food festival from March to April with the purpose of having unique tastes and affordable prices close to mass consumption. From June to September, we plan to introduce new cuisines to satisfy more customers seeking new tastes. At the end of October, we will focus on high-end, nutritious and distinctive dishes to cater to business banquets, mutual invitations between units, and the tastes of various mid- to high-end consumer customers. Strive for greater market competitiveness of the dish product, constantly improve the dish innovation system, conduct further detailed management of dish development and research, supervise quality, track feedback, and develop nutritious meals, reasonable meals, and exquisite meals in xx A good social image to attract more customers.

Second, in terms of service, we use training as a means, with grassroots managers as the core, and strive to build an excellent team with excellent service levels to cope with the fierce competition in the catering market.

As service is the second core product of catering, we will carry out periodic cyclic training around the hotel's theme of "Full of Love, Comfortable Home". Continuously consolidate various service knowledge through training, assessment and retraining.

The plan is to formulate ten items for high-quality catering services, that is, based on the service procedures, some more detailed and personalized service contents will be summarized into ten items that are easy to understand. Each floor will have requirements based on the different actual conditions of the floor. Foremen and supervisors track the implementation, further refine and improve the overall service, and test the implementation effect through assessment.

The service on the first floor still adheres to the service policy of "fast", "accurate" and "smart", while highlighting the enthusiasm for old customers. Improve the menu and service quality of food delivery services. The second floor focuses on finding ways to create a restaurant atmosphere. Add table cloths and mouth cloths to make the banquet hall more festive. You can consider making chair covers to highlight the theme of the banquet on the dragon and phoenix stage in the hall. Be more distinct and continue to build the banquet brand from details such as restaurant layout. The private room service on the third floor highlights individuality, especially for regular customers, it is necessary to strengthen emotional communication with guests, highlight the word "love", and retain customers with sincerity, enthusiasm and friendship.

At the same time, a part-time marketing team for the catering department was established on the third floor. Excellent employees and some managers were mobilized from each floor to use the non-meal time to visit customers, listen to their opinions, and bring colleagues closer. Keep distance with customers, develop new customer sources, use the opportunity of serving in the restaurant to get to know customers, formulate a marketing team work plan, assess work performance, drive sales of all employees in the department through the team, and use services to attract and retain more customers.

3. Reduce expenses, save costs, and strive for maximum profit margins.

Cost control is the focus of this year’s work. This year, the hotel stipulates that the gross profit margin of the kitchen is 57%. The gross profit margin over the years has always been far from this number. This year, we will strictly control the purchase of raw materials from the beginning, and arrange for dedicated personnel to be responsible for acceptance and signing of orders, replacing the past situation where each kitchen independently inspected and accepted, thereby controlling the cost of raw materials. In addition, we will strengthen management of the use of raw materials in the kitchen. , put an end to waste.

Continuously improve the department’s energy management system and porcelain management system, control the collection and use of low-quality consumables, establish property ledgers on different floors, and make full use of the existing warehouses on each floor. Classify and stack various items to avoid previous random stacking, extend the service life of items, and do our best to achieve more profits for the department without harming the interests of guests, reducing service standards, or affecting the restaurant environment. .

In short, in the new year, all employees of the general office will work closely with various departments and unite as one under the correct leadership of the hotel with a new starting point, a new image, and a new work style. , work hard for the development and take-off of the hotel!

In 20xx, in order to provide good service in the restaurant and increase turnover, the following plan outline was formulated:

1. Under the leadership of department leaders, inspect and implement the implementation of department rules and regulations. situation and the completion of various tasks.

2. Arrange, lead, supervise and inspect employees to make preparations for business, promptly and truthfully report departmental situations to department leaders, and report the work performance of each employee to department leaders.

3. Strengthen on-site management awareness and handle emergencies in a timely manner. Master the customer's mentality and lead employees to continuously improve service quality.

4. Be familiar with the business, carry forward the spirit of hard work and conscientiousness at work, play a role model and lead, and assist department leaders. Enhance the cohesion of employees in this department.

5. Check the work attire and personal appearance of the waiter on duty.

6. Reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in service and cleaning.

7. Regularly inspect facilities and count tableware, formulate a usage and storage system, and report any problems to department leaders in a timely manner.

8. Responsible for the cleanliness and sanitation of the restaurant, maintaining environmental sanitation, responsible for the beautification of the restaurant, and cleaning and disinfecting tableware and utensils.

9. Hold meetings before and after work to implement the daily work plan.

10. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of work performance as the basis for selecting outstanding employees each quarter.

11. Actively complete other tasks assigned by superior leaders. Catering work plan 3

1. Increase cost control and establish a cost quality control analysis system.

By analyzing and comparing various indicators of operating expenses in xx, we believe that cost control work should be more detailed in terms of increasing revenue and reducing expenditure. This year, our department will establish a cost analysis and control system, requiring each team and group to register the usage of relevant cost indicators and conduct comparative analysis of effects. For example, the consumption of disposable items in a room averages more than x yuan per month. The daily consumption cost of disposable items in each room is x yuan, accounting for approximately x yuan of the room cost. Starting from June, we require the floor to strengthen the control over the consumption of disposable items, conduct monthly comparative analysis of the consumption of disposable items, check for omissions, and reduce consumption costs. The pa carpet team and laundry room are responsible for cleaning the entire store's carpets, linens, and uniforms respectively. Professional cleaning chemicals are relatively expensive in the market. We require the team to compare the cleaning effects in terms of controlling the dosage of chemicals. Use different detergents for different linens. Conduct monthly analysis to reduce pharmaceutical costs.

In XX, the maintenance expenses of our department amounted to XX million yuan, accounting for XX of the annual operating expenses. This year, while ensuring the normal use of guest room equipment and facilities, our department will strictly control maintenance costs. The supervisor or foreman will confirm the parts that need to be replaced, register the usage of the replaced parts, and summarize the maintenance orders every month for verification with the engineering department and provide feedback. Quality results and reduced maintenance costs.

2. Detail the responsibilities and implement the foreman responsibility system.

This year, we will strengthen department management. Each foreman will be fully responsible for the people, finances, materials, work efficiency, property, equipment and facility maintenance, customer compensation matters review and other work in the area under his jurisdiction, and will be on-site to supervise , Reduce the complaint rate, and the foreman in charge shall bear joint and several liability for service quality problems in the area under his jurisdiction, which will serve as a reference for monthly work quality assessment.

3. Stimulate employees’ work enthusiasm and pilot an employee work reward mechanism.

This year, our department will try a new reward mechanism when assessing the quality of employees' work. We will set up work based on good basic assessment items such as work discipline, work attitude, obedience, and service standards. The Efficiency Award means that the work is accurate, fast, and basically free of complaints. The Hygiene Quality Award means that the room equipment and facilities are normal, hygienic and clean, the beds are beautiful, and the equipment is correct. The Unity and Obedience Award means obeying the work arrangements of superiors, uniting and being friendly to colleagues, and the Comprehensive Award means work efficiency. Excellent performance in terms of work quality, unity and obedience, with basically no complaints. These individual awards are used to replace the previous comprehensive assessment method, and appreciation is used to stimulate employees' work enthusiasm. The occupancy rate is the main indicator of the room department's revenue assessment.

After preliminary calculations, in xx, the average sales cost of each room in our department without depreciation was xx yuan, the average house price was xxx yuan, and the gross profit from selling a house was xx yuan. Through comparative analysis, we initially envisioned a trial sales incentive mechanism for the main station. Based on the planned occupancy rate in the monthly operating indicators, combined with the average house price, the reward amount for the front desk reception team is calculated as a percentage of the increased operating income, so as to increase the proactive sales awareness of front desk employees and mobilize employees' enthusiasm for selling houses.

4. Do a good job in collecting information about frequent customers and providing service visits.

For hotel regulars and big customers, we will pay more attention to them and gradually establish a return visit system. Frequent guests and long-term guests can be given larger discounts on room prices and use preferential measures to retain them. Old customers. Catering Work Plan 4

The bell of 20xx is about to ring. The catering complex will present a brand-new look to the people of Hong Kong. It has been a whole year in front of the people of Hong Kong. In the new year, it will face high-stars such as China Petroleum Taifu. The opening of a hotel brings challenges and opportunities. We believe that under the correct leadership of the General Office, the department will have the confidence and determination to strive for new breakthroughs in business indicators. The pressure is great, but only with pressure can we There is motivation, which requires the department to adjust the problems that arise in the operation plan of the new building and put forward higher requirements for the ratio of personnel. In the new year, we will continue to make full use of the advantages of hardware facilities and increase efforts in software management, especially in stabilizing and improving service quality, adjusting the structure of dishes and developing new dishes, and integrating innovative management ideas throughout During the annual work, we continue to adjust and improve, striving to create a catering operation system with Xinyuan characteristics to better attract guests. We are 100 times more confident to work hard to achieve the various indicators and tasks assigned by the General Office. In order to better carry out the work in the new year, the following plans have been formulated.

1. Focus on the five-star re-evaluation work, focus on internal management, and work pragmatically

1. Aim at a new starting point and set new goals.

In XX, our store is in another five-star re-evaluation year, with two major positions: restaurant and kitchen. Carry out work closely around the hotel's various indicators, adhere to the customer-centered approach, constantly adjust internal management ideas, improve service levels, always adhere to the "Five-Star Standards" and "Employee Handbook" as the basis, and strengthen the daily behavioral norms and operating standards of employees Strict management in other aspects. At the same time, it is determined that the catering business target for xx is 70 million yuan, the total food cost rate is controlled below 44%, and energy consumption such as water, electricity, and gas strives to be within the hotel environment target indicators. To achieve the above goals, this requires us to daily Strengthen management and training at work, optimize the management team, and improve management efficiency. Continuously improve the internal portfolio structure and system improvement, continuously expand the team of employees and managers, and tap internal potential. At the same time, we plan to go out of the store to study and learn from the strengths of peer hotels to improve ourselves and truly integrate catering service software with new technologies. The building hardware matches and puts the hotel in a leading position.

2. Pay close attention to the construction of the staff team and steadily improve the quality of service and product quality.

One year after the new building opened, when the department received large-scale wedding banquets and conferences, the existing staff could not meet the needs of normal operations. It had to rely on the strength of brother departments, students and outside dishwashers to work together. Complete various reception tasks. The department will continue to increase the management of internal service personnel in 20xx and pay more attention to the management of external helpers.

3. Continue to implement bonus coefficient evaluation based on employees’ actual work performance and performance.

Responsibility and ability are the key to effectively implementing the department's work. Before implementing tasks, we must first implement responsibilities. In the new year, we will increase the training and assessment of managers above foreman and above, and also increase the training of employees in their positions. , ensuring a new improvement in employees' mental outlook, etiquette, business skills, product quality and spirit of unity and cooperation. At the same time, the department will continue to conduct annual bonus evaluation based on the actual performance of kitchen employees, and use the evaluation results as an effective basis for the annual selection of advanced employees and advanced positions. The restaurant will continue to implement the bonus coefficient evaluation work every quarter to reflect fairness. , Fairness, linking employee income with the quality of customers and the amount of labor, linking the work efficiency of managers, employee satisfaction with bonuses, and adhering to the principle of employee personal bonus coefficient evaluation unchanged. On the basis of this, we should identify employees who have outstanding daily performance and make great progress, increase the bonus coefficient appropriately, decrease the bonus coefficient appropriately for employees with poor performance, and even transfer them to other positions, so as to fully mobilize the enthusiasm of employees and create a working atmosphere of learning and catching up. .

4. Renovate dishes and strive to make new breakthroughs.

Catering will continue to adhere to the concept of focusing on customers and economic interests, meeting service needs at different levels, further increasing the intensity of internal management, and continuing to maintain a zero food safety accident rate and a guest satisfaction rate ≥ 97.5%. Advocate proactive service awareness and strive to improve the quality of service and dishes. In response to the persistent problem that catering dishes are not updated quickly, the catering department will adopt an in-out approach to develop new dishes based on the goals proposed this year, especially working on home-cooked dishes, while maintaining the original dish structure and adding flavor cuisines . Designate dedicated personnel to operate some special dishes to create high-quality dishes, and continue to maintain regular communication and learning with peers. In principle, ensure no less than once a month. The chef's special selections are launched regularly to enrich the variety of dishes. This year, the department will continue to seek new channels for chef strength, invite or hire external chefs to increase technical strength, expand the range of dish selections, improve new dishes, and create a high-end restaurant with Xinyuan characteristics. Taste the food culture.

5. Do a good job in cleaning and maintaining the department's sanitary dishes, and implement the five-star standards throughout the entire annual work to ensure high standards of sanitary quality and a clean sanitary environment.

In order to meet this requirement, the department will further improve the planned sanitation of each position, organize regular and irregular sanitation inspections, and let employees develop good habits of hand hygiene. Departments with existing problems will be reminded and explained through morning meetings, pre-meal meetings and regular meetings so that they can be rectified in a timely manner.

2. Further proceduralization and standardization of internal management

1. In the new year, the department will continue to implement and promote the Seven Permanent Management Law to ensure that everything is implemented in place and the responsibilities are assigned to everyone. In daily operation, we will continuously adjust and improve according to the actual situation to form standardized management.

In 2.xx, the department combined the experience and lessons of previous years and absorbed the strengths of Guomao, Huafang and other hotels. In addition, with the rise of hotels such as China Petroleum Pacific, the department was under great pressure, so we based on the structure of the new building Characteristics: On the existing basis, we will continue to increase the number of management personnel distributed on each floor, divide jurisdiction areas to implement fixed-person and fixed-position management, and formulate the work responsibilities of each point of management personnel in writing for supervision. At the same time, we will improve the food delivery department, reduce the number of food delivery employees in daily operations, and strengthen the storage of corresponding food transportation vehicles to improve the food delivery efficiency and reduce labor costs.

3. The box is reserved and the items are kept by a designated person. Each location and each box implements personnel positioning, assigns responsibilities to each person, and adopts targeted services. The person in charge of each box is required to be responsible for daily guest dining services. At the same time, they clean and keep the relevant tableware and cups, and report the loss of the tableware. Bonuses are linked to guest opinions. At the same time, the 100-table hall is divided into four areas during operation, and a patrol officer is added to each area to assist and supervise the work of the desk staff in the area. At the same time, they must also cooperate with the work of distributing drinks at the bar counter in the corresponding area.

4. The catering team implements a complete division of labor among employees such as picking up vegetables, washing dishes, and cleaning, and everyone is responsible for their own responsibilities. The vegetable picking team positions such as chicken, duck, fish, and aquatic products continue to rely on suppliers, and only one person is assigned to do the cleaning work. The cleaner is responsible for the daily hygiene of the common area in the kitchen, and is also responsible for the chef's preparation of dishes. In addition to the cleaning and transportation of dishes, the remaining washers will be distributed at various washing points to cooperate with the kitchen in seafood work and other temporary tasks. A dedicated person will be responsible for cleaning and maintenance of equipment and facilities. In XX, a gradual elimination system for washers will be implemented.

5. During the operation of the new building, the department added a certain number of new varieties of tableware, cups and other high-end tableware. The loss rate in 20xx was quite large. The department will learn from the lessons and continue to modify the existing tableware. The cup and linen compensation system will be gradually improved, and supervision work will be strengthened to truly implement the compensation system.

6. The hotel undertakes events such as wedding banquets and large-scale conferences, and further raises the prices for dining standards, equipment and facility usage charges, and other items, and forms written regulations. At the same time, we will increase the price in the new year. Wedding company management.

3. Develop internal skills and deepen innovation awareness

Innovation work is the life source of catering survival. In our daily operations, we will continue to increase management and supervision to improve the overall quality of all employees. capabilities, comprehensively carry out services, internal management, optimization and combination, cost reduction and expenditure reduction, etc., find new management ideas, deepen innovation awareness, and strive to shape every employee into a "department is my home" and "I" in terms of employee team building. Employees who “provide ideas and suggestions for the development of department dishes and improvement of service quality” should speak out widely, regularly absorb employees’ opinions and suggestions on problems that arise at work, and enhance employees’ sense of ownership. At the same time, they should work hard on daily training and do a good job in actual operation service inspection. Article, applying the gains from the extended experience training at work. Truly cultivate employees into a well-trained team with clear responsibilities and clear services. More attention should be paid to cultivating a group of new service talents and management talents

Fourth, pay close attention to employee business skills training to ensure that service quality is steadily improving

1. The department in 20xx will conduct training based on the training in xx We will rectify the problems exposed in this aspect and adjust our thinking. Based on the five-star standard, we will continue to promote the operation of the seven permanent management and the three major systems, further improve the department’s training system, formulate an effective training work plan, and set up an inspection team. , track and detect the training effect.

2. For new employees born after 2009, we should pay attention to the guidance of psychological quality, strengthen pre-job training, so that they can improve their knowledge and skills, operational skills, etc., and pay attention to their opening service etiquette. Cultivate politeness, work responsibility, loyalty to the hotel and execution ability, and teamwork spirit. At the same time, we will work hard to cultivate employees' hard-working and flexible adaptability.

3. Provide targeted return training to old employees to improve their language service skills and operational skills.

4. Old employees should play the role of "passing on, helping and guiding". All front and back office positions should focus on communication, learn from each other's experiences and lessons, and integrate training into daily work.

5. Based on actual operation conditions, implement cross-training of employees between positions within the department when necessary.

6. Strengthen the training of managers, especially the cohesion among grassroots managers, establish an overall perspective, study business skills and management techniques, and organize personnel to go out to study when necessary, so as to transfer the advanced knowledge they have learned. Management experience and management methods are used in actual work to achieve "use what you learn".

7. English training focuses on practical results, and strives to achieve 100% C-level foreign language compliance rate for front-desk employees who have completed one year. Training is divided into levels according to employee levels. Encourage employees to speak English among themselves, create a good learning atmosphere, infiltrate English learning into all aspects of work, and improve employees' speaking skills when communicating with foreign guests.

8. For some typical cases that appear in daily work, the department will organize employees to study and discuss from time to time, and conduct analysis and targeted training to improve employees' ability to deal with problems.

5. Establish a sound and complete communication and coordination system between the front and back offices

During the year of operation of the new building, many aspects of the front and back offices need further adjustment and adjustment, which requires strengthening communication and coordination within the department. Coordinate and timely solve problems existing in the work, which will help the overall operation of the department. In XX, the department will continue to use the kitchen to pass the supply situation and special dishes of the day to the restaurant in a timely manner through the sales list. The restaurant also promptly reports each guest to the restaurant. Feedback the meal status in written form and convey it to the kitchen, so that the backend can use the morning meeting time every day to analyze internal problems and ensure customer service. In the new year, the department will also set up a service quality and product quality tracking team to deeply understand customer needs, better improve the department's internal quality management, further strengthen employees' service awareness, regard service quality as the first line of life, maintain and expand service connotation, Provide refined and value-for-money services, further improve guest history files, pay attention to guests’ complaints and suggestions, and record return visits in a timely manner, so as to effectively utilize guest history files. Continue to advocate the first-question responsibility system, think about what guests think, and pay attention to their concerns. Provide service before guests speak, so that they can truly feel the warmth of Xinyuan and feel at home.

6. Continue to strengthen cost control and realize the maximum room for operating profits

Achieve the xx annual business operation indicators, involve all employees, and increase the supervision of raw material acceptance checks, which will reduce costs. We will implement the cost-saving work in detail, strive to control the loss rate of tableware and linen within 3‰, do a good job in on-site supervision and inspection of water and electricity saving, and intensify the assessment of illegal operations. At the same time, a new model of tableware management system is implemented to strengthen inspection and on-site supervision of reusable resources to minimize waste.

Actively cooperate with the PA team to strengthen the cleaning and maintenance of carpets, timely implement the furniture maintenance, restaurant linen, tableware, etc. collection and distribution mechanism, refine the daily "four pests" elimination work, and ensure For food safety, restaurant linens must be managed by dedicated personnel, who must ensure clearing and clearing of food and beverages, minimize losses, and strive to reduce the department's total cost rate and maximize profits.

Strengthen all employees’ awareness of item management and energy conservation, encourage all employees to participate in cost control, encourage innovation, actively cooperate with departments to reduce costs and save expenditures, and focus on the production of raw materials for dishes and disposable supplies. Rational utilization and energy-saving work of electrical appliances.

In short, with the help of the hardware facilities of the new building in XX, the Catering Department will conscientiously implement the various guidelines and policies formulated by the General Office and deepen the work of the department in the new year. The task is arduous, but the department believes that in the General Office Under the correct leadership of the company and with the joint efforts of all employees in the department, the annual goals and tasks will be completed as soon as possible. Catering Work Plan 5

A new year, new developments. In the work of 20xx, our department will closely focus on the core goal of profit, from dish production, service quality, cost control, marketing In terms of innovation and other aspects, we strive to create the brand strategy of "full of love, comfortable home" and create a new situation in hotel catering. The specific work is as follows:

1. Take production as the "leading" to increase the core competitiveness of catering , create the brand of "food, food", and create a good reputation for food in this country

The products produced by x floor are mainly "fast", constantly changing the colors and varieties, and launching some special snacks from various places in a timely manner. Mainly with the starting point of "stabilizing the first floor", we will intensify innovation in the dishes on the standard menu. At the same time, we launch new dish varieties by organizing food festivals and marketing activities at various festivals. It is planned to hold a food festival in June 20xx with the purpose of having unique tastes and affordable prices close to mass consumption. It is planned to introduce new cuisines in June to satisfy more customers' new tastes. At the end of June, we will focus on high-end, nutritious and distinctive dishes to cater to business banquets, mutual invitations between units and the tastes of various mid- to high-end consumer customers. Strive for greater market competitiveness of the dish product, continuously improve the dish innovation system, conduct further detailed management of dish development and research, supervise quality, and track feedback, and develop nutritious meals, reasonable meals, and refined diets in a good way social image, thereby gaining more customers.

2. In terms of service, we use training as a means, with grassroots managers as the core, and strive to build an excellent team with excellent service levels. To cope with the fierce competition in the catering market

Service is the second core product of catering. In 20xx, we will carry out periodic cyclic training around the theme of "full of love and comfortable home" in the hotel. . Continuously consolidate various service knowledge through training, assessment and retraining. The plan is to formulate ten items for high-quality catering services, that is, based on the service procedures, some more detailed and personalized service contents will be summarized into ten items that are easy to understand. Each floor will have requirements based on the different actual conditions of the floor. Foremen and supervisors track the implementation, further refine and improve the overall service, and test the implementation effect through assessment. The service of the x floor still adheres to the service policy of "fast", "accurate" and "smart", and at the same time highlights the enthusiasm for old customers. Improve the menu and service quality of food delivery services. Floor x focuses on finding ways to create a restaurant atmosphere, adding tablecloths and mouthcloths to make the banquet hall more festive from the tabletop. You can consider making chair covers to highlight the theme of the banquet on the dragon and phoenix stage in the hall. Be more distinct and continue to build the banquet brand from details such as restaurant layout. The box service on the The team mobilized outstanding employees and some managers from each floor to use the non-meal time to visit customers, listen to their opinions, shorten the distance with customers, develop new customer sources, use the opportunity of serving in the restaurant to get to know customers, and formulate Marketing team work plan, assess work performance, drive sales of all department members through the team, and use services to attract and retain more customers.

3. Reduce expenses, save costs, and strive for greater profit margins

Cost control is the focus of work in 20xx. In 20xx, the hotel stipulated that the gross profit of the kitchen is xx%. The gross profit margin over the years There is a certain gap between them and this number. In 20xx, we will strictly control the purchase of raw materials from the beginning, and arrange dedicated personnel to be responsible for acceptance and signing of orders, replacing the previous inspection and acceptance of each kitchen, thereby controlling the cost of raw materials. In addition, we will strengthen the use of raw materials in the kitchen. Manage and eliminate waste. Continuously improve the department's energy management system and porcelain management system, control the collection and use of low-quality consumables, establish property ledgers on different floors, make full use of the existing warehouses on each floor, and classify various items. Avoid previous random stacking, extend the service life of items, and make every effort to achieve more profits for the department without harming the interests of guests, reducing service standards, or affecting the restaurant environment.

Finally, I believe that under the correct leadership of the hotel leadership team, our department will mobilize the enthusiasm of all employees in the department and go all out to create better results.

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