Summary of Food and Beverage Work in 2123 1

I have been working in _x Company 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 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 to follow, well documented, implemented by someone, supervised by someone, followed by a single person, 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 improve the quality of buffet service, Xiuxian fanatics formulated the Overall Practical Plan for Buffet Service, 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.

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. The black scepter is not detailed enough in the process of work, 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 an accident.

fourth, there are not many interactive links in the training process, which reduces the vitality and vitality. fourth, the work plan for _ _ 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.

4. In the management of goods, the responsibility lies with people, and there are rules to follow, well documented, enforced and supervised.

5. Strengthen the maintenance of member customers.

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 2

With the further establishment and improvement of market regulations and rules, the catering market in China will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 11,111 catering enterprises in China and the turnover of nearly 511 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain a rapid development momentum and the scale of the industry will continue to expand. At the same time,

the market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more concentrated in innovation ability, management means, management level and talent guarantee.

Xinhua News Agency, Beijing, March 29th According to the data analysis released by the Ministry of Commerce on March 29th, China's per capita catering consumption expenditure is expected to reach 915 yuan in 21xx, and the catering market will continue to grow at a high speed of around 17%, with the annual retail sales expected to reach 1.2 trillion yuan, showing four major development trends.

First, catering consumption will maintain a strong development momentum. At present, China's per capita catering consumption has just reached $1,111, which still has much room for development compared with $1,611 in the United States and $1,151 in France.

At present, the main consumer demand of catering industry still comes from urban residents, but the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China's catering economy.

Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumption categories will break through the traditional category of meals, showing a trend of convenience, diversification and modernization.

Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home-cooked dishes, snack streets, food squares, and Chinese and Western fast food are everywhere, and their business is booming.

Fourth, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will actively adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and economical consumption.

the development of all enterprises is inseparable from the cultivation of talents. Haolexing has long paid attention to team building and established an efficient learning team with broad vision and strong dedication, which has made Haolexing's goal more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our team of Good Music Stars has set a grand goal to let Good Music Stars go out of Dongying, Shandong, China and the world!

Good Music Star has a strong mission to "make more people healthy and happy" and "make the world full of love", and I will fight for this mission all my life! "Everything is possible!" We look forward to the realization of our dreams

After more than two years of operation, Haolexing has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "healthy life and joy transfer". In the past two years, the company has taken civilized and standardized activities as the breakthrough point, "untrained employees are the loss of the company" and "quality is the life of hotel products" as the entry point, paid close attention to the training and education of Star employees, strengthened the quality of the staff and continuously improved the service level.

Time flies, and I have spent six months happily in Good Music Star. Work hard and enjoy life-it is my consistent principle. I hope I can bring my happiness to customers and infect colleagues here.

Here, I learned and advocated how to do a good job in quality service, and we must master seven elements:

1. Smile. In the daily business process of Haolexing, every employee is required to treat guests with a sincere smile, which should be unaffected by factors such as time, place and mood, and is not limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in every aspect of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. "A journey of a thousand miles begins with a single step". If you want to master your business, you must have a good training class, constantly sum up your experience in actual operation, learn from each other's strong points, and be expert in many functions, so that you can be comfortable in service, which plays an important role in improving the service quality and work efficiency of a good music star, reducing costs and enhancing competitiveness.

3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but to be prepared in advance. Preparation includes mental preparation and behavior preparation, which must be done well in advance. For example, before the guests arrive, make all the preparations well and be in a state of being ready to serve them without being in a hurry.

4. Paying attention means treating every guest as "God" and not neglecting the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon. This is because employees see that they dress casually, spend less, and feel no style. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes can't represent the wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that "guests are our parents".

Summary of Catering Work in 2123 3

Over the past year, under the correct leadership of the leaders, with the active support and strong help of colleagues, I have performed the duties of floor foreman well and successfully completed the work tasks, which have been well received by the guests and colleagues and affirmed by the leaders. In summary, I have gained a lot.

1. Working overtime and finishing the decoration as soon as possible

The most important job of this year's guest room is the front decoration work. After receiving the notice to go to work in April, in order to make the new guest room put into use one day earlier, we overcame many difficulties, carried forward the spirit of not being afraid of hardship and fatigue, worked overtime and fought continuously every day on the basis of completing our own work, and completed the indoor and outdoor sanitation work in the early, middle and late stages of cleaning, placing and decoration of old and new furniture in the room in a short time, ensuring the decoration and timely rental of the guest room, which made our contribution to increasing the company's income.

2. assist the department manager in the daily work of housekeeping department.

in order to better assist the department manager in his daily work, the foreman has been working in the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and offensive work may not be finished. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I go to work tirelessly every day, and I have been taking part in work except for a few days of sick leave due to injury. So that we have no accidents on the second and third floors due to poor supervision or human factors.

3, reasonable arrangement of floor attendant on duty, shift work.

it is a very important link for floor attendants to change shifts. To make sure that the waiter can do the work of the company well and not miss the matters at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart and supervise the waiter's every job in real time, and try his best to do what he can't do and what he can't expect. So that every staff member can devote himself to the service work with enthusiasm without worries and face the guests with a brand-new attitude every day.

4. Cooperate with the manager to do all kinds of reception and arrangement work, handle problems found during work in time, and report problems to the leaders in time.

as a foreman, the main job is to cooperate with the department manager to do a good job of uploading and issuing difficult problems. At the beginning of the opening, all the work needs to be straightened out. I threw myself into the reception work of opening customers when my hand was not healed. Many customers, some staying in hotels, some coming to celebrate, many strange faces coming and going, and a large part of the staff are novices. I steadied myself secretly, tracked and reminded every detail of every staff member, and made detailed arrangements to make the opening reception work go smoothly. There are various maintenance problems such as water, electricity and telephone in the newly-installed guest room. Every detail is recorded in detail and reported to the manager in time to solve them quickly, so as not to leave adverse effects on the new customers. At the same time, the expectations of the staff will be reported to the leaders through normal channels in time, and the leaders are expected to solve them.

5. Do a good job in floor safety, fire prevention and hygiene.

from the first day of work, the company leaders re-emphasized the safety issue, so the safety issue has always been the top priority of our usual work. Therefore, I emphasize safety issues in every item of my daily work. Pay attention to the links when making rounds. Cigarette butts on beds, floors and carpets in corridors are the biggest hidden dangers. Of course, it is the first problem. Secondly, in order to do a good job in hygiene, we have also made detailed arrangements: namely, the system of three cleanings, three degrees and two inspections, and the system of three cleanings, which includes room hygiene, bed hygiene and bathroom hygiene.