Personal work plan for catering 1
1, Service Safety Management of Food and Beverage Department
In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as guests get up from time to time, waiters should be more vigilant.
If the guest drinks too much, the service staff should pay attention to observation and persuade him to drink less as politely as possible to avoid accidents such as drunkenness, injury and fighting. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.
Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft.
After the banquet or various activities, the service personnel should check whether there is a fire hazard.
2, the kitchen safety production management
Do not purchase and use rotten, deteriorated and unsanitary dishes and food.
Kitchen production management personnel insist on the acceptance and disinfection of tableware, and prohibit irrelevant personnel from entering the kitchen and dining room backstage to prevent cross-contamination between raw and cooked food, raw materials and finished products in the food production process.
Keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and waste in designated places and clean them up in time.
Food production and marketing personnel must have a health check-up every year. For food producers who are newly employed or temporarily taking part in the work, operators must also carry out health checks and apply for health certificates. Unlicensed personnel are not allowed to participate in the production and sale of contact food.
Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes, do not wear long nails and ornaments, do not use food or food raw materials that have expired, and do not make unsanitary utensils and drinks.
Kitchen staff should pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the range hood clean.
Kitchen staff should strictly check whether the gas, water and electricity are turned off after work, find and eliminate hidden dangers in time, lock the doors and windows after ensuring that there is no abnormality, and designate special personnel to be responsible for the safety management of each position. Electrical appliances, heating stoves and catering supplies should be handled by special personnel, and the operating procedures should be strictly observed.
Kitchen staff should be familiar with all kinds of emergency measures and skillfully use all kinds of fire fighting equipment.
3. Hygienic management of food storage
Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.
We should do a good job in the acceptance of stored food. If the spoiled food cannot be put into storage, the stored food shall be regularly inspected for hygiene and quality.
4. Hygienic management of food sales
Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.
The food sold shall be non-toxic and harmless, meet certain nutritional requirements, have corresponding color, fragrance and taste, and shall not be sold as spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign bodies or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.
Personal Work Plan for Catering Part II
I. Development prospects
I have lived on campus since junior high school, and I know the headache of "eating", that is, the food in the canteen. Because school canteens are generally in the form of cauldrons, although the price is low, they are rarely really welcomed by students. Students' complaints about canteen food are even more "since ancient times".
Although college students can eat outside the school, most students are still willing to eat in the school cafeteria because of economic factors. Food quality can not be guaranteed, which will lead to many problems, students' nutrition can not keep up, and even some students often skip meals. As a result, malnutrition, stomach diseases and other diseases that should not appear in college students are also common, which has laid a hidden danger for students' physical and mental health. So I decided to integrate the advantages and disadvantages of canteen and restaurant and open a student self-help nutrition fast food restaurant.
Second, the store profile
Our store is located in the center of university gathering, and its main customers are college students, teachers and migrant workers. The business area is about 80 square meters. It mainly provides breakfast, lunch, dinner, special cold drinks and casual dining. Breakfast is dominated by southern snacks such as Zhejiang, and of course local snacks are also indispensable. Variety, full taste and rich nutrition give diners more choices. For lunch and dinner, there are dishes with different flavors from North and South.
Instead of dinner, we provide all kinds of cold drinks, such as juice, thin ice, ice porridge, shaved ice, ice bean sweet soup, frozen coffee, fruit platter and so on. This restaurant adopts the way of buffet fast food, which gives customers a more relaxed dining environment and more choices. The decoration of this restaurant is natural and casual, and at the same time it is very modern. The wall is warm, the kitchen layout is reasonable and exquisite, and the lighting is good. The overall feeling is between the nature of family kitchen and the nature of hotel kitchen.
Third, development strategy.
1. This restaurant should advertise before opening, because the main customers are students, and the speed and breadth of information transmission between students are very large, so it is not necessary to spend too much effort on publicity, and simply advertise in the form of leaflets or multimedia (such as audio).
This restaurant adopts buffet style, with free tea and fresh soup. Moreover, the quality of rice is better than that of competitors, so we can adopt different methods to make the taste different from competitors, give customers more discounts and attract more customers. In addition, our restaurant also provides barbecue+cold drinks, eight-treasure rice and other couple packages, which will also become a major feature of our restaurant due to the lack of snack food.
Many students are used to the 3.1 lifestyle. Many times, in order to save time, they will choose the nearest dining place instead of going to a restaurant far away, so geographically, they will not be too far away from the school gate. When appropriate, the restaurant will also provide take-away service and take corresponding measures according to different situations. For example, more than three orders (including three orders) can be delivered to your door free of charge, and those who order takeout separately have to pay a certain delivery fee, which has another advantage. If someone wants takeout, they will pull two other takeout orders in order not to pay the delivery fee, which will also increase sales.
4. The restaurant uses stainless steel buffet plate, which is economical and environmentally friendly, and the waste cannot be dumped casually. You can contact farmers and let them collect it for free on a regular basis, which can be mutually beneficial. It is reported that competitors are not doing well in this respect, so a good dining environment can attract more customers.
Although the number of tourists will drop sharply during the summer vacation, there are still some students staying in school, nearby residents and migrant workers. At that time, measures such as reducing production and shifting service focus can be taken to improve the business situation during the summer vacation. Consider studying for a month in winter vacation, which reduces unnecessary costs.
6. The market economy is developing rapidly, constantly changing and full of vitality. Therefore, we should look at and analyze the development of an enterprise from a long-term perspective, make a long-term plan, summarize the overall situation of each stage of operation, and make the next step of planning. This is a step-by-step development model. After the operation is stable, we can consider expanding our business and adding other services. We can find new markets, do chain operations and gradually build our own brands, so that we can develop into a catering industry that provides food for students. In short, we should look at the problem from a long-term perspective, so as to have the future of the enterprise.
Fourth, the restaurant management structure.
Store manager and cashier 1, chef 1, waiter 2.
The business philosophy focuses on the following points:
Main cultural characteristics: health preservation and humanistic care.
Main product features: vegetarian meal with dietotherapy and health care function.
Main service features: membership tracking service
Main environmental features: green dining environment with traditional cultural flavor.
Market analysis of verb (verb's abbreviation)
The diet in university canteens has always been a problem. The poor quality of college food has become a recognized problem. It only meets the problem of food and clothing for students, but the quality is far from the requirements of students. The diet situation in some universities is worrying, and even some university canteens have been poisoned collectively.
This plan is based on this. In order to ensure college students' food safety and improve their food quality, the College Students' Food Alliance was established to provide low-cost, safe, high-quality and distinctive food for college students, and at the same time provide some work-study jobs for colleges and universities to help poor students complete their studies better.
Popularization and market penetration of intransitive verbs
1, promotion strategy
Pre-publicity: large-scale, high-intensity, large investment. Post-publicity: pay attention to the existing customer relationship management, so as to carry out word-of-mouth marketing. Plan and organize specific activities regularly, such as sponsoring the evening party organized by the school, and publicize and remind customers of their consumption awareness from time to time through activities. For holidays, carry out targeted promotion strategies, such as distributing leaflets.
Seven. Financial situation analysis
1. According to the calculation, it can be preliminarily concluded that the starting capital of the restaurant is about 10600 yuan (the venue is leased to 20 yuan, the venue decoration is 3000 yuan, the kitchen utensils are 1000 yuan, and the infrastructure and other expenses are 4000 yuan, etc. ).
2. The costs in the operation stage mainly include: personnel salaries, materials procurement expenses, venue rental expenses, taxes, utilities and fuel expenses, miscellaneous expenses, etc.
3. Daily operation financial budget and analysis
According to the budget analysis and investigation, the market capacity can be preliminarily determined. It is roughly estimated that the total daily turnover is about 800 yuan, and the yield is 30%, from which the payback period can be calculated to be about three months.
Personal Work Plan for Catering Part III
First, the internal management of restaurants.
1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.
2. According to the market situation and the needs of different periods, discuss with the chef * * * to formulate the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.
3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.
4, pay special attention to the construction of the staff, grasp the ideological dynamics of employees, through the evaluation and assessment of employees, to provide excellent employees with opportunities for promotion and salary increase.
5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.
6. Hold a restaurant staff meeting at least once a month to analyze and report the restaurant's monthly operating indicators, revenue and expenditure, and solve existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.
7, work closely with the kitchen, check the quality of dishes, and timely feedback to the guests, improve the quality of dishes, meet the needs of guests.
8. Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.
9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, assign special personnel to regularly clean and tidy all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.
Second, marketing.
1. Make extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.
2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.
3. Firmly grasp the corporate catering culture of Xiaoliu Tangbao, and show the cultural theme and connotation of Xiaoliu Tangbao from the aspects of restaurant decoration style, high-quality gourmet products and warm and thoughtful service. Grasping this selling point will make the restaurant have unlimited vitality.
Third, business strategy.
This restaurant is located in the bustling area of Xi 'an, with a good dining atmosphere, and the flow of people and customers is not a big problem. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Surrounded by our competitors to varying degrees, we should start from the following aspects in our operation:
1, business project: we should develop our own characteristics while avoiding its sharp edges. Don't rely on the variety of products to win, but concentrate on making the signature product "Xiaoliu Tangbao" of this restaurant well, and only when your fist is clenched can you have strength.
2. On the basis of keeping soup packets as the main product and promoting Shaanxi's special diet, the products are supplemented by exquisite cold dishes, home-cooked hot dishes and special steamed bowls, paying attention to scientific diet and reasonable collocation, so as to truly serve the people in a down-to-earth manner.
In the long run, it is our goal to continue to open branches and implement multi-store operation.
In the future work, I will always adhere to the business philosophy of "excellent quality, low price, comfortable environment and thoughtful service", and make continuous improvement based on this plan according to the specific operating conditions and problems of the restaurant.
Article 4 of the personal catering work plan
1. Under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work.
2. Arrangement, leadership and supervision
The duties of the restaurant foreman
1. Under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work.
2. Arrange, lead, supervise and inspect employees to make all preparations before business, report the situation of the department to the manager in a timely and truthful manner, and report the performance of each employee to the department manager/director.
3. Strengthen the awareness of on-site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality.
4. Strengthen public relations awareness, make friends, establish a good image of the department, and have certain customers.
5. Be familiar with the business, carry forward the hard-working and conscientious spirit in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department.
6. Check the work clothes and personal instruments of the personnel on duty.
7. Do a good job of attendance and rest for each employee, strictly control the work, and not be selfish.
8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleaning.
9. Pay close attention to the dining personnel's dynamics and service at any time, and conduct on-site command. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.
10. Strengthen communication with guests, understand their opinions on food, understand their emotions, properly handle their complaints and report to the department manager/director in time.
1 1. Check the electrical switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving.
12. Check the facilities and check the tableware regularly, formulate the use and storage system, and report the problems to the department manager/director in time.
13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.
14. Hold pre-shift and post-shift meetings to implement the daily work plan.
15. Pay attention to the performance of waiters, correct the mistakes and deviations in their services at any time, and make records of their work achievements as the basis for selecting outstanding employees every quarter.
16. Actively complete other tasks assigned by the superior manager.
The system can achieve the work goal efficiently, and get better guarantee in terms of time, personnel, materials, equipment and funds (cost).
Steps to make a work plan:
1. Determine the objectives-project, work content and duration.
2. Subdivide the work objectives-divide the work objectives into several aspects or steps.
3. Work procedure analysis-describe in detail the order of work completion and the arrangement of manpower and material resources.
Article 5 of the personal catering work plan
I. Health
As we all know, health is one of the important conditions that determine the passenger flow of all service industries. A clean and tasteful environment will give our customers a better consumption experience. Therefore, in order to create a better consumption and working environment for our customers and ourselves, we must have a practical method, and we must be fair and rigorous and not selfish. That's the Hygienic Standard for Food and Beverage Department. We will write down the standards of each health area in detail by region and post, and make every shift handover, weekly cleaning, daily inspection and supervision at any time.
Second, service.
The concept of service is relative, and the quality is ultimately measured by the audience. So, how do we determine how to treat our valued customers? In fact, there is a saying that "face to face is the most important thing at first." We believe that the unified service of machinery has lost its competitiveness, and it is our way out to make our own unique service means by applying the culture of enterprises. This year, we should implement service processes, service standards, detailed services and customer classification requirements in service training. Adhere to step-by-step training, combine theory with practice, and select suitable managers' successors from employees. Gradually expand the team, lay a good foundation for next year's peak season, satisfy customers and establish a good reputation of the company.
Third, safety.
We are a catering industry, and customers come to the store for the service we provide. If even the most basic safety is problematic, then the consequences are definitely not optimistic. In daily management, personal safety, property safety, food safety, privacy safety and environmental safety cannot be ignored. How to ensure and find safety problems is particularly important. All potential safety problems are something we need to explore and solve. We will combine the actual situation in the store, improve the plan, make a book and check them one by one. And according to the risk level, study and implement it with all the staff of the food and beverage department. I also hope that the company will give strong support to this project.
Fourth, personnel.
Employees are the foundation of an enterprise, so it is particularly important to train and help employees. This year, we will take the company system as the premise, with clear rewards and punishments and equal treatment. With humanized management as a supplement, pay attention to the problems encountered by employees in their work and life, give the most intimate encouragement and help, and make employees feel valued and valuable. Satisfied employees bring satisfied customers, satisfied customers bring satisfied enterprises, and satisfied enterprises make excellent employees. Let's care for employees, customers and all those who help us grow.
Verb (short for verb) sells.
You can't wait for customers to come to your door, you need to integrate departmental resources and take the initiative to sell. This is also the content of active service in our work. Good things should be shared by everyone. We will add the company's service items except network mulberry to the service process, and bundle the secondary sales in the secondary service. Secondly, apply for sales staff and train our sales skills and speech skills.
Cost of intransitive verbs
No matter how much we earn, if the expenditure exceeds the income, then we will always lose money. We will check the quantity and status of fixed assets, check the use of consumables every month, and buy fruits according to the number of people present to ensure that there is no waste or backlog. Reasonable allocation of water and electricity, switching on and off as needed, trying to retain the employees trained by the company without increasing the personnel cost. Under the premise of not affecting customer service, do a good job of cooperation according to financial data and requirements.
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