Summary of Catering Work in 2123 1

Looking back on my work in the past year, I think I have the following points to report to the leaders:

1. "Go out, please come near" and actively learn new dishes from brother hotels. In March, under the leadership of General Tian, we went to several distinctive hotels in Puyang, Anyang, Xinxiang, Linzhou and Pingdingshan to learn the experience of catering management. In July, he participated in the first national food seminar organized by China Cuisine Association, and studied in Shijiazhuang, Jinan, Qingdao, Wuhan, Changsha, Nanjing, Guangzhou and Shenzhen. In October, Mr. Hotan went to Kunming, Shanghai and Nanjing to study food. In October, we went to Changzhou, Zhenjiang and Nanjing to study food. More than 61 varieties of new vegetables were introduced in the whole year, and more than 21 were successful. It is precisely because of our continuous learning, broadening our horizons and increasing our knowledge that hotel catering has always been the first in Dengfeng's industry!

2. hold a food festival to expand the influence of the hotel. In April, we grandly launched the "Brazil Barbecue and Food Festival", and invited authentic Brazilian chefs to guide the hotel, which achieved good results. In October, we held the "Authentic Yangcheng Lake Hairy Crab Food Festival", which was also well received by the guests.

3. combine rewards and punishments to strengthen internal management. Organize internal chefs to hold a competition for dish innovation every month. After the initial evaluation by hotel leaders, we will invite guests from the society to comment, and the dishes that are considered good and suitable for Dengfeng people's tastes will be launched. After one or two months of guest evaluation, we will reward the chefs, and punish or transfer the chefs who have not introduced new products for two consecutive months. This system has been adhered to for one year, which not only narrowed the distance with customers, but also opened channels for food quality supervision and feedback, stabilized some customers, stimulated the enthusiasm of employees to actively develop new dishes, and at the same time, created better benefits for the hotel.

4. Pay attention to cost control, and the effect of saving expenditure and reducing consumption is remarkable. My kitchen has tapped the potential in saving expenses and reducing consumption: First, the original diesel oil used by the kitchen department is changed to natural gas, which saves nearly 11,111 yuan per month and more than 111,111 yuan in fuel costs throughout the year; Second, the gross profit of the recipes in private rooms and halls, the menu of package seats and the menu of set meals were all accounted and adjusted, and the prices of some dishes with high cost, good response and large sales volume were adjusted, which supplemented the dishes with good response from guests and low cost, creating a win-win situation for customers and hotels; Third, the department has intensified the investigation and tracking of raw material prices. In the past year, * * * has conducted more than 61 investigations on the raw material market and investigated more than 211 varieties. Through the implementation of the above measures, the department has kept the comprehensive cost rate at 46.76% while the price of raw materials has been rising over the past year.

5. From time to time, I purchased the raw materials used for local specialty dishes in neighboring counties and cities, and specially arranged chefs to visit Luoyang, Zhengzhou, Luanchuan, Yuzhou and other raw materials markets, and selected some raw materials that were not available in Dengfeng market, and reached a long-term supply agreement with local suppliers, which increased the procurement channels of catering raw materials and ensured the quality of raw materials.

6. under my leadership, the kitchen has been United and made concerted efforts, and achieved good results. Over the past year, we have successfully received the advance delegation of Russian President Vladimir Putin's visit to China, as well as more than 21 government delegations, including Wu Yunqi Muge, Vice Chairman of the National People's Congress, Li Zhaochao, Vice Chairman of Chinese People's Political Consultative Conference, and Guilin, Urumqi and Inner Mongolia. At the same time, we have also been well received by superior leaders.

Over the past year, although my work has made some achievements, there are still many problems and weak links, which are far from the expectations of the company and the hotel. The main manifestations are as follows:

First, there are not many tricks and ideas in business income generation;

Second, it has no obvious effect on the stability of dish quality and the prominence of product features;

Third, there is a certain gap between the determination and strength in management.

Future work direction:

1. Consolidate achievements, tap business potential and improve income-generating capacity;

2. Further introduce some famous snacks and local popular snacks;

3. Arrange and promote the dishes in a way of "alternating high and low, combining high school"; In the development and promotion of high-grade dishes, we adopt the idea of "taking points to bring areas, driving the whole by parts", mainly focusing on one high-grade dish and developing a series of high-grade and medium-grade dishes;

4. Bold reform, perfect the incentive mechanism, and fully mobilize the enthusiasm of each post

5. Perfect the implementation of the "four-level control system for kitchen dishes, one-level denial system" to ensure the quality and stability of the products.

6. Carry out various collective activities to relieve work pressure and increase departmental cohesion and centripetal force.

Development is the last word, and innovation is the first priority. As long as we emancipate our minds, strengthen our confidence, keep pace with the times and make bold innovations, I believe our hotel will be more brilliant tomorrow!

Summary of 2123 Catering Work 2

It has been more than a year since I joined the company 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 the work in 21xx and briefly outline my work plan in 21xx.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice at the regular meeting every day. When employees meet guests, they should use polite language, especially the cashier at the front desk and the service staff at the regional location. They are required to apply courtesy and courtesy to every bit of work, and the employees should supervise each other and make progress together.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support the busy area at any time with the foreman or encouragement as the center. Other personnel should do their respective 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 they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean it immediately when they see foreign objects or dirt. The hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be clean and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience. At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical 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 to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality as an important basis for improving daily management and service. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry situation, special training is carried out to adjust the mentality of new employees, face up to the role transformation and understand the characteristics of the catering industry. Make new employees fully prepared psychologically, alleviate the dissatisfaction caused by the inadaptability of role change, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, maintain 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, and understand their recent work situation to find out and solve problems.

5 year-end summaries of restaurant supervisors 3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective. Combined with the case study of daily restaurant, the staff have a new understanding and understanding of daily service, and have 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 in the case of more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

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

4. Work plan for 21xx years

1. Do a good job in internal personnel management, and make the management system strict and the division of labor clear.

2. On the basis of the existing regular meeting, we will further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and build the service quality seminar into a communication platform for all service personnel, learn from each other, share service experience, and stimulate their thinking.

3. On the basis of the existing service level, we will innovate and upgrade the service, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of service personnel, and strengthen daily services.

5. Planning the overall management and operation of the restaurant

1. Strict management system and employment training system, clear job assessment grades, enhance employees' sense of competition, and improve personal quality and work efficiency.

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

3. Strengthen the coordination between departments.

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.

Summary of 2123 Catering Work 3

It is my honor to share the harvest and joy of 21xx with you on behalf of the Catering Department and the kitchen team of the Garden Theme Restaurant. (Below, I will report to you from three aspects)

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on October 6th last year, Heyuan Restaurant has always strictly controlled the quality of raw materials and food hygiene, standardized the operation process and ensured food safety. In the course of operation, we gradually explore the characteristics and laws of the consumer groups in Heyuan restaurant, and constantly carefully develop dishes that meet the consumer groups in Heyuan restaurant. According to the characteristics of seasonal raw material supply, we have successively launched spring, summer, autumn and winter festivals and some special dishes and innovative dishes. For example, in view of the rising price of raw materials in the market, we have carefully developed and made use of seasonal dishes to make excellent, fragrant, delicious and stylish low prices.

according to the different consumption needs of customers, we have also developed some low-priced and high-quality dishes, and quoted some new cooking techniques. Especially in September this year, the park provided me with the opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly used in the preparation of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and winning the praise of guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,111 yuan per day to 1-21,111 yuan per day now, exceeding 31,111 yuan at most. Per capita consumption has increased from 21 yuan to 41 yuan now, and turned losses into profits. Behind this is the production and processing of dishes, plates and bowls by chefs, which are created by chefs with sweat and hard-working hands by the hot stove.

second, increase training, standardize the main and auxiliary ingredients of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan restaurant.

in the course of business operation in the past year, the biggest difficulty we face is the instability and high mobility of the staff. In particular, May to October is the busiest time for restaurants and the biggest turnover of chefs, which brings great pressure and challenges to kitchen work. In order to stabilize the quality of dishes and provide excellent service for guests, we have adopted the following methods:

1. Personnel get through to use. We will get through to the chefs in the garden kitchen, the coffee shop kitchen and even the dining kitchen, and make full use of the overtime policy given by the park to overcome various difficulties such as staff shortage, and successfully complete the reception tasks again and again.

2。 Intensify training. This year, the kitchen has been trained 56 times, so that new employees can be competent for their posts quickly. In this regard, as a head chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, using the rice mouth to preach and teach in practical work; On the other hand, I used my spare time for training, taught my own skills to everyone, and trained the newly learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3。 Standardize the formula of main and auxiliary materials so that the quality and taste of restaurant dishes will not be affected because some chefs leave their jobs.

4。 Keep innovating. 18 seasonal cold dishes and 72 seasonal Chinese and western hot dishes have been introduced successively, enriching the choices of guests, and forming innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "Taciang three cups of chicken", which are deeply loved by guests.

Third, adhere to the team spirit of close cooperation between the kitchen and the dining room, create a harmonious restaurant, and win good results.

a good catering brand needs close cooperation between the restaurant and the kitchen. Over the past year, our dining room and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. In case of feedback from guests, we will adjust it in time to achieve customer satisfaction and attract repeat customers.

especially in large-scale catering reception services, our restaurant and kitchen work closely together to make up for each other's tables, and successfully complete the reception tasks many times under the conditions of shortage of personnel and limited facilities and equipment. There is also a seemingly simple but not simple dishwashing work. A good dish can't be served without clean and hygienic utensils, so we are indispensable just like the barrel effect. Here we would like to express our gratitude to all the restaurant staff and