Year-end work summary of hotel and catering quality inspectors
Spring is coming back, everything is beginning to change, we are about to usher in a new year full of hope, look back on this year's work history , you have worked hard and gained growth. At this time, what kind of summary will you have? I believe everyone is worried about writing a year-end summary again. The following is a year-end work summary of hotel and catering quality inspectors that I have compiled for you. It is for reference only. You are welcome to read it.
Year-end work summary of hotel and catering quality inspectors 1
Time flies, and the years pass. In the blink of an eye, ** year passed in tension and busyness. Looking back on the past year, I, as the company’s quality inspector As an inspector in the department, there has been a lot of progress, but there are also some shortcomings.
In the past year in the Quality Department, under the care and guidance of the leadership, and with the support and help of my colleagues, I not only completed my job diligently and down-to-earth, but also successfully completed various temporary tasks assigned by the leadership. Improvements have been made in every aspect. In order to do a better job in the future, sum up experience and draw lessons, I summarize the work of the year as follows:
1. Study hard and learn new knowledge comprehensively
Inspection work is a special position, which requires endless learning of new knowledge and improvement of skills. In order to achieve this requirement, we must pay attention to learning.
2. Work hard to complete the above tasks
After half a year, it is more difficult for non-professionals to learn the quality of mechanical processing, but I actively cope with the difficulties. Challenge, I completed the tasks assigned by the leadership.
3. Daily life and positive work attitude
Over the past year, I have been able to consciously abide by the company's rules and regulations. At work, I do not be late, do not leave early, and take the initiative when something happens. Ask for leave, respect leadership, unite with colleagues, treat others sincerely, and work hard without complaint. I have worked hard to: First, be self-disciplined according to the rules. I will never do anything that is not allowed by the leadership. I will strive to achieve what the leadership requires. I will not violate rules, disciplines, rules or laws, and be a competent quality inspector. The second is to use institutional self-discipline. I strictly follow the various systems established by the company. In terms of quality, we must resolutely use products that should not be used and do not engage in humanism. You can also take a positive attitude towards your own work, work hard to complete it, and be neither offside nor in place. In terms of work coordination with other colleagues in the same department, we have achieved mutual understanding, mutual help and learning, and sincere treatment of each other, established friendship, and gained many useful inspirations. I know that behind the achievements are the joint efforts and hard work of all the staff in our quality department. In the future, I will still treat extraordinary things with a normal heart, be brave in making progress, and do everything well as always.
4. Main existing problems
Looking back and examining the existing problems, although I can be dedicated to my job, proactively carry out my work, and have achieved some results, there are still many things that need continuous improvement. I have been working hard to improve and improve, and strive to do a good job. At work, due to less professional knowledge and lack of experience, the solutions to some problems are too simple and the working methods are too simple; sometimes the problems are one-sided, covering the whole situation with a few points, and it seems that the handling of some problems is not calm enough. On the basis of completing the tasks assigned by leaders, we will give full play to our own advantages, continue to strengthen the study of professional knowledge, and further improve various inspection skills.
5. Work plan for the next year
In the new year, I am determined to seriously improve my business and work standards and contribute my share. In the next step of work, I will humbly learn work experience from other peers and colleagues and learn from good working methods; at the same time, I will work hard to learn business theoretical knowledge in my spare time, expand the scope of knowledge acquisition, and constantly improve my business quality and level so that I can There will be a new improvement in one's overall quality to adapt to the development of the company and the needs of society. It is necessary to further strengthen the professionalism, enhance the sense of responsibility, and improve the standards for completing work.
I think I should work hard to: first, strengthen my study and mature my technical skills according to the leadership requirements; second, broaden my professional knowledge, participate in various inspector qualification training and examinations, and make myself qualified as soon as possible Become a qualified quality inspector; third, conscientiously study and implement the "Machining Quality Control System", work hard and without complaint, accept regular and temporary tasks arranged by the company, and complete them seriously and in a timely manner; fourth, maintain correct inspection equipment Operation, ensure timely cleaning, timely registration, and daily maintenance work; fifth, love your job and continue to learn relevant quality knowledge.
In short, mentality determines state, and state determines success or failure! You must have a sense of responsibility for the company, love for the society, perseverance in your work, enthusiasm for your colleagues, and confidence in yourself! Be the best version of yourself! Year-end work summary of hotel and catering quality inspectors 2
It has been several months since I joined the quality inspection department, and I have a deep understanding of the work of the quality inspection department. As a quality inspector, we should take responsibility and play a leading role in the hotel. Be fully responsible for the standardized operation of the hotel and the improvement of service quality. The work of the Quality Inspection Department in 20xx is summarized as follows. The main responsibility of the Quality Inspection Department is to ensure the realization of hotel management goals through planning, organization, training, guidance, coordination, control, supervision, inspection, etc. If there is anything inappropriate, please criticize and correct it.
1. Main practices and work ideas to ensure that quality inspection work has rules and standards to follow
1. Carry out work in accordance with the original quality inspection specifications and reward and punishment regulations.
The main standards implemented include the "Hotel Industry Service Etiquette Standards" and other related industry standards. The systems implemented are "Hotel Management Manual", various departmental documents, "Management Standards", "Employee Handbook" and "Quality Inspection Rewards and Punishment Regulations", etc. In addition, quality inspection work is carried out. In terms of mastering norms and systems, we always adhere to the principles of "combination with reality, benchmarking inspection, openness and fairness, equality for everyone, and equal treatment". Although some systems are not yet sound enough at present, we insist on improving the system while inspecting the work, so that after the system is fully introduced, it will lay a foundation for implementation and provide a reference for quality inspection work.
2. Adhere to the four-level inspection of hotel leaders, quality inspection personnel, department managers, and department supervisors to carry out quality inspection work.
Adhere to the inspection method that combines the four contents of "key inspection by hotel leaders, inspection in progress. comprehensive inspection by quality inspection personnel, special inspection by department managers, and daily inspection by department heads". That is to say, the general manager is invited to conduct a key inspection at least once a month. The quality inspection department, human resources department, office and quality inspection personnel from other departments assigned at any time conduct comprehensive inspections every day. Each department manager conducts comprehensive inspections on each business project according to their own scope of responsibilities. For special inspections, the duty manager conducts daily inspections combining four inspections every day, and keeps quality inspection records, which are compiled by the Quality Inspection Department and issued in accordance with the "Regulations on Rewards and Punishments for Quality Inspection".
3. Carry out regular training for new employees.
Training for every new sales department employee. Ensure the ability to work independently to reduce pressure on the department. At the same time, let employees understand the importance of their positions and improve their business knowledge and job skills.
4. Adhere to the principle of focusing on guidance and education, supplemented by punishment, to deal with problems that arise during inspections.
For some problems that can be corrected through our guidance and that cannot be solved by the responsible department or individual alone, during the quality inspection process. They will be ordered to make on-site rectifications or assist in coordination and resolution through verbal notifications, and will be inspected later. Generally, they will not be dealt with. However, for some problems that have been emphasized many times, some problems that have not been corrected many times and have a direct impact on the company's safety, customer satisfaction and For any issues that violate the company's rules and regulations, a quality inspection report will be issued and points will be deducted. The quality inspection report will be made in triplicate, with one copy filed by the quality inspection department, one copy for the human resources department's performance appraisal, and one copy for the responsible department's reference for rectification.
2. The main results achieved have promoted the establishment of the hotel’s quality management system
1. Carry out quality inspection work.
Quality management is the core of enterprise management, and quality is the life of an enterprise.
Therefore, the establishment of the quality management system reflects the customer-centered principle, making the hotel management more scientific, standardized and effective. At the same time, through reasonable resource allocation, the formation process of various elements such as service quality is under control. status, prevent quality accidents, reduce internal friction and eliminate safety hazards, achieve the goals of energy saving and consumption reduction and improve service quality, thereby ensuring the realization of hotel goals and indicators, and promoting the healthy development of the hotel. What I want to specifically explain here is that it is a standardized enterprise. The standards will not change due to regional differences.
2. It plays a strong role in promoting the improvement of service quality.
Everything that guests see must be neat and beautiful. Everything provided to guests must be safe and effective. All employees must be warm and polite when they see guests. As for how much the quality inspection work contributes to the improvement of service quality, it must be strict. Implement three gold standards of hotel service. I think all departments should have a deep understanding, especially the foreman of the sales department who has a say. I won't let go of anything as big as the adjustment of the department's work sequence, or as small as a screw hole in the wall or cigarette ashes on the ground. They all had to be corrected, and at the same time they also attracted praise from the guests.
3. Play a positive role in internal friction control.
Pay more attention to the hotel’s asset management and pass quality inspection. The maintenance of facilities and equipment, energy saving and consumption reduction, and the control of consumables pay more attention to the completion of target tasks. In terms of asset management, it is required to conduct regular inventory of assets, assign responsibility to the person, make timely repairs, and prevent damage reports; in terms of maintenance of facilities and equipment, it is required to perform daily maintenance, repair damage immediately, perform regular maintenance, extend its service life as much as possible, and save energy. In terms of consumption reduction, it is required to strengthen publicity and guidance, implement quantitative management, and assign people to responsible areas. In terms of the control of consumables, it is required to control the outbound data of consumables and encourage secondary recycling, as well as the implementation of the goals and tasks of each department. The quality inspection personnel effectively play a role in supervision, supervision and guidance. However, in order to achieve our energy consumption Controlling goals requires the joint participation of all my employees in order to play a greater role in internal consumption control.
3. Main problems
1. The workload is very large and the quality inspection team is lacking in strength.
On the one hand, we must do a good job in quality inspection. No less than other functional departments, the current quality inspection team is clearly unable to keep up in terms of energy. On the other hand, the nature of quality inspection work is quite special. It mainly involves finding faults with everyone in accordance with norms and systems. It is an offending job, and everyone is under great pressure. They are unwilling to participate in quality inspection and shrink back in the face of difficulties.
2. The sequential quality inspection work has just begun, and the professional quality of our quality inspection personnel cannot meet the needs of quality inspection work;
3. Due to the relatively long training period, Few, and the system needs to be further improved.
4. At work, it is common for employees to focus on personal interests and neglect collective interests. They do not pay enough attention to quality inspection work and have biased understandings.
5. Although the ideas of quality inspection work have been basically clarified. However, the implementation of quality inspection work is not comprehensive enough and the execution power is insufficient. Year-end work summary of hotel catering quality inspectors 3
With the development of the economy and market changes, various catering forms such as social gathering catering, specialty catering, and Western-style catering have sprung up like mushrooms after a rain, making restaurants, hotels The market share of catering is gradually decreasing. In response to the new dynamics of the catering market, it is facing such fierce competition. Our company has proposed that our future business policy is: mass consumption should be the main focus, the cuisine pattern should be broken, and we should pay attention to inclusiveness. It is the best of all families and is mostly consumed as "Miscellaneous Cuisine" that is loved by the majority of consumers. Although it is clique-free, it caters well to the changes in the tastes of contemporary consumers and satisfies the tastes of contemporary consumers who seek novelty and differentiation. characteristics and therefore has great market potential. Under this new business philosophy, our company has changed its previous practice of solely operating "Seafood City" and developed another catering brand that adapts to changes and keeps up with the situation, which is the "Lucky" series of restaurants, teahouses, dim sum shops, etc. . After this new brand entered the market, owners responded very well, and the cost was greatly reduced compared to before. It created considerable dividends for the company, consolidated the existing brand, and enabled the company's catering to maintain a strong business in Guangzhou catering for 20 years.
The use of new technologies in cooking has an interdependent and complementary relationship. The use of new equipment will bring convenience to cooking, improve work efficiency, and promote changes and innovations in operating techniques.
For example, the big "pot" launched by our company last year and this year outperforms the steam pot. In the past, hot pot dishes were all made with gas or electric cassette stoves. This steam hot pot uses the principle of a steam generator, and the cost is not only lower than Gas or electricity is saved, and the water temperature is kept at 100°C. The cooked food is very tender and smooth, and it will not be overheated for a long time. The company used this innovative hot pot to package and promote it, and received very considerable economic benefits after its launch.
Myself, xxx, graduated from high school. I have been interested in cooking since childhood. I have worked as a head chef in various hotels and restaurants. I have in-depth knowledge and experience in Cantonese, Chaozhou and Japanese cuisine. I am currently working at Guangzhou Keda Food Management Co., Ltd. Company production director. After obtaining the technician certificate in 20xx, he represented Guangzhou Cole Haiyue Hotel in 20xx and participated in the Guangzhou Panyu Tourism Culture and Food Festival, winning gold medals for various dishes, the Guangzhou Shuanghui Cup Food and Cooking Excellence Award, and the Guangzhou Top Ten Famous Chicken Selection and winning the special award.
Another food that uses new technology is digital claypot rice. In the past, when you ordered claypot rice in hotels or restaurants, the quality of the products was not stable enough and the production time was at least 30 minutes. And this one The higher the click-through rate of a dish, the greater the load on the kitchen. But since the introduction of this digital claypot rice machine, six rice cookers can be cooked at the same time in only 11 minutes. The size saves manpower, the product is stable, and time is saved.
Judging from the development of the catering industry in recent years and the needs of consumers, the innovative development of dishes is still limited, and we need to expand our thinking to innovate dishes. I personally think it is necessary to innovate in terms of sound, method, quantity, quality and number of dishes.
1. Sound: The sound is loud and clear. The sound of dishes during dining can adjust the dining atmosphere and make diners feel the heat of the dishes. Consciously creating some dishes with sounds can attract some diners. . For example, in the past, "Crispy Shrimp Balls" won the honor of being the best dish in the world because it made a sizzling sound after being served. Based on this principle, dishes with loud sounds such as "sauna" and "stone grill" that were popular at the time were created and became popular for a while.
2. Method: that is, the method. The innovation of dishes can use the expansion method, the reduction method, the borrowing method, etc. The cooking techniques of Chinese dishes are diverse and have their own characteristics. It is necessary to innovate on these traditional methods. In order to attract the new favor of consumers, such as traditional paper-wrapped fried dishes, jade buckle paper, promotional materials, etc. are used as wrapping supplies. Nowadays, tin platinum paper, glutinous rice paper, mesh paper, etc. are used for cooking, and the effect is better. More engaging.
3. Quantity: that is, the amount of food required to make dishes. Large raw materials can be changed into exquisite and compact forms, or small varieties can be expanded in series. This will present an innovative artistic conception and make diners imagine. Lianlian achieves innovative results. At the same time, the specifications and scale of innovative dishes are taken into consideration, so that innovative dishes can be finalized to win the favor of customers.
4. Quality: that is, the quality and nutritional value of the dishes. Innovative dishes must be conducive to human body digestion and absorption, and the cooking, tenderness, crispness and rottenness of the dishes must be mastered, and they must meet the hygienic requirements for sterilization and disinfection. , ensuring a balance between human nutritional needs and meals, which is a criterion that must be paid attention to when making innovative dishes.
5. Number: refers to the variety of dishes. When receiving customers, try to keep the quantity of each dish as small as possible so that customers can taste it. The number should be large, which means there should be more varieties. , to ensure that customers can taste each variety so that they can taste more varieties and flavors.
Nowadays, the chain catering enterprise group has become the most competitive and dynamic part of the catering industry. The company has opened 8 branches in just a few years. In order for the company to maintain its competitiveness in the market, it has increased its catering capacity. The competitiveness of human capital. As the production director of eight stores, I not only need to integrate catering resources, create brand effects, and reduce operating costs, so I insist on people-oriented and strengthen the quality training of employees in each store under my control: ① Strengthen the comprehensive training of all line personnel in the kitchen quality. ② Improve the professional knowledge and skills of technical personnel in each line. ③ Broaden the knowledge of employees in each position. The broadening of employees' knowledge invisibly enhances the brand image of the company, and also reflects the grade and taste of the company.
As the current production director of eight branches of Keda Catering Company, the production control is to strictly adhere to the "production quality standards", that is, the production process of each dish is recorded in the registration form. Each item is recorded below. The selection of ingredients, initial processing, cooking key points, and plating methods of dishes.
Each front-line staff is required to maintain standards and standards for each product during the work process. In addition, a quality inspector is set up in the kitchen department for daily opening operations (the candidates are rotated) to stand at the food outlet with the head chef of each store to inspect each item. Whether a product meets the requirements, if not, the dish will be sent back to the kitchen to be redone. The quality inspector also records the aspects of the dish that do not meet the requirements, and will review and summarize them at the daily after-work summary meeting. According to this method, I have to visit two stores a day, and I can inspect a branch at most twice a week, and the time of each inspection is different. I randomly check the quality of the dishes, find out the shortcomings, improve the quality of the dishes, etc. When problems arise, strict liability penalties are imposed.
Each branch has established a new product research and development system to consolidate, maintain and continuously improve dishes with high order rates, making them the company's signature dishes. Regularly dispatch chefs to other restaurants to communicate with xxx and actively introduce new dishes. Organize the head chefs and main staff of each store to develop and launch new dishes regularly, generally once a month. In principle, when trying to produce new dishes, I first submit my consent in writing, indicating the name of the dish, cooking time, flavor, and cost. Then I and the head chef of each store will arrange the trial production, and the board of directors and the floor minister or above will taste it and propose it. Provide suggestions for improvement before deciding whether to launch it. The purpose is to prescribe the right medicine so that there will not be too many dishes of the same taste type on the menu and reduce the overall result. In addition, the chefs who order innovative dishes will be rewarded. Those who have not introduced new dishes for more than 2 months will be notified and their wages will be reduced by a certain amount. Proportion.
In terms of management: I joined Nangang Seafood City in 1995 when there was only one store, and now it has eight branches. Nowadays, the competition in catering in Guangzhou has become increasingly fierce. It has entered the "Spring and Autumn and Warring States Era", and catering is facing a reshuffle! Some companies will stand out and become stronger in this opportunity. Many small and medium-sized restaurants will face the crisis of being eliminated from the market due to their poor internal management, weak competitiveness, and poor ability to resist risks. Enterprise benefits come from scientific management. When we opened the third branch, I pointed out to the company's board of directors that the company's current kitchen management system no longer adapts to the requirements of the market economy and lacks modernity and comprehensiveness. In order to improve competitiveness, reduce costs and make full use of company resources, a "central distribution center" was established. The production and processing in the central kitchen standardizes, scales and standardizes cooking operations, which not only reduces the heavy physical labor of manual cooking, saves manpower, but also It makes the quality of large batches of food more stable, which is especially beneficial for multiple branches and restaurants. Collect the total amount of various raw materials required by the kitchens of each branch every day, and be responsible for ordering materials according to the daily consumption task environment, and unify the processing and specifications of various dishes, which not only saves manpower, but also reasonably distributes and divides the raw materials. files. Maximize the use of raw materials to reduce waste and loss, ensure quality, and facilitate internal management in the kitchen. The quality and price of raw materials are negotiated by the processing center and procurement, a price review team is set up, quotations are made with multiple suppliers, and the market is observed. In this way, various departments supervise each other to control the price of raw materials at the lowest point.
In short, under the new market situation, we must have a strong sense of development, innovation, competition and efficiency. As catering operators, we must continue to be customer-centered and timely launch flexible and changeable business methods that benefit the owners, so that the catering we operate appears to be vibrant and popular, and ultimately win and occupy the market. ;