The following are five ktv end-of-month work summary examples compiled by the company. Welcome to read and refer to them. KTV end-of-month work summary sample (1)

Time flies by quickly, and I have spent a spring and autumn in KTV. Working and being happy is my consistent principle. I hope that here I can bring my happiness to customers and infect my colleagues.

Here I learned and advocated how to provide high-quality service. KTV waiter work summary essay must master seven major elements:

1. Smile is required in the daily operation of KTV. An employee should treat guests with a sincere smile, which should not be affected by factors such as time, place, mood, etc., and should not be restricted by conditions. Smile is the most vivid, concise and direct welcome word.

2. Preparation means being ready to serve guests at any time. In other words, service awareness alone is not enough, there must be preparation in advance. Preparation includes mental preparation and behavioral preparation, which must be done in advance. For example, before the guests arrive, all the preparations are done, so that they are ready to serve them at any time without being rushed.

3. Attachment means treating every guest as God and not neglecting them. Employees sometimes tend to overlook this link and even experience negative service. This is caused by superficial phenomena such as employees seeing them dressed casually, spending less money, and feeling that they have no style. In real life, the richer people tend to be more casual about what they wear. This is because they are confident; and clothes cannot represent the amount of wealth at all. In this aspect, we must not judge people by their appearance and ignore subtle services. We must pay attention to and treat every customer well so that they can spend willingly. We should remember that our guests are our food and clothing parents.

4. Delicacy is mainly reflected in the good observation in service, understanding the guest's psychology, predicting the guest's needs, and providing services in a timely manner. We can do it for the guest even before the guest makes a request, making the guest twice as satisfied. Feeling intimate, this is what we call advanced consciousness.

5. Create a warm atmosphere for guests. The key is to emphasize the environment layout before service, friendly attitude, etc., understand the guests' hobbies and characteristics, create a home feeling for the guests, and make the guests feel like they are staying at the hotel. KTV is like coming home.

Every profession requires team spirit, and it is the same in Happy Di. When business is busy, colleagues can understand each other and share the troubles they encounter. Sometimes we encounter some tricky customers, and if one person is in trouble, other colleagues will step in to mediate the dispute in time so that the situation is no longer bad. Each employee has a clear division of labor and is active in their work, truly achieving the effect of three gangs of heroes in action.

Normally, I also chat with customers to learn about their favorite songs and recommend new songs so that customers can leave satisfied. This will create a few more repeat customers, allowing customers to recommend friends and increase consumption rates. I will also make some summaries later, so that over time, my services will be more acceptable and liked by customers.

Summary: As a KTV service staff, you will also encounter some setbacks and helplessness. Some people think that a small logistics staff is insignificant, and some people think that my profession is low and disrespectful, but what I want to say is: all roads lead to Rome. I am happy to serve others. I am happy to work here! I am proud to work for this collective. I think my career is like a watch. The rotating hour hand on the surface can bring time and joy to everyone, but the tiny rotating parts inside are difficult for everyone to see, but they are indispensable. Of course, there is no end to learning, and what you learn must be applied in future work. I hope that leaders can supervise more and colleagues can learn from each other, improve service efficiency in future work, and strive to be an excellent service staff. Let customers feel extraordinary happiness!

Time flies by quickly, and I have spent a spring and autumn in KTV. Working and being happy is my consistent principle. I hope that here I can bring my happiness to customers and infect my colleagues. Here I learned and advocated how to provide high-quality service. KTV waiter work summary must master seven elements: 1. Smile. In the daily operation process of KTV, everyone is required...

Since July this year I have been working on rotation in Jiedong County for more than three months since I joined the company. First of all, I am honored to join the customer service team. Under the guidance and leadership of the director, all team members worked together and worked together, including Red September campus marketing, double festival marketing, and 100-day sprint. We charged forward with a new attitude and full spirit to improve the county's performance.

Although it is only three months...

The following is a report on the cashier’s year-end work summary. I hope it will be helpful to everyone: In 2013, all departments of our company have achieved gratifying achievements. As the company’s cashier, I have We have fulfilled our due responsibilities in the four aspects of collection and payment, reporting, supervision and management. Especially during the SARS period, we still went to banks and insurance and other public places to handle business on time. In the past year, we have continuously improved our working methods. …

The following is a report on the individual work summary of the probationary party members. I hope it will be helpful to everyone: Dear Party Organization: January 6, 2013 is a day that I will never forget. With the approval of the party organization, I realized my dream and became a glorious probationary member of the Communist Party of China. Over the past year, I have personally felt the care of the organization in this united, pragmatic, warm and friendly group... KTV end-of-month work summary sample (2)

Time flies, and I have spent time in KTV. A spring and autumn. Working and being happy is my consistent principle. I hope that here I can bring my happiness to customers and infect my colleagues. Below are several examples of 2017ktv end-of-month work summary that I compiled. I hope it can bring you a different experience.

Here I learned and advocated how to provide high-quality service. KTV waiter work summary essay must master seven major elements:

1. Smile is required in the daily operation process of KTV. An employee should treat guests with a sincere smile, which should not be affected by factors such as time, place, mood, etc., and should not be restricted by conditions. Smile is the most vivid, concise and direct welcome word.

2. Preparation means being ready to serve guests at any time. In other words, service awareness alone is not enough, there must be preparation in advance. Preparation includes mental preparation and behavioral preparation, which must be done in advance. For example, before the guests arrive, all the preparations are done, so that they are ready to serve them at any time without being rushed.

3. Attachment means treating every guest as God and not neglecting them. Employees sometimes tend to overlook this link and even experience negative service. This is caused by superficial phenomena such as employees seeing them dressed casually, spending less money, and feeling that they have no style. In real life, the richer people tend to be more casual about what they wear. This is because they are confident; and clothes cannot represent the amount of wealth at all. In this aspect, we must not judge people by their appearance and ignore subtle services. We must pay attention to and treat every customer well so that they can spend willingly. We should remember that our guests are our food and clothing parents.

4. Delicacy is mainly reflected in the good observation in service, figuring out the guest's psychology, predicting the guest's needs, and providing services in a timely manner. We can do it for the guest even before the guest makes a request, making the guest twice as satisfied. Feeling intimate, this is what we call advanced consciousness.

5. Create a warm atmosphere for guests. The key is to emphasize the environment layout before service, friendly attitude, etc., grasp the guests’ hobbies and characteristics, create a feeling of home for the guests, and make the guests feel like they are staying at the hotel. ktv is like coming home.

Every profession requires team spirit, and it is the same in Happy Di. When business is busy, colleagues can understand each other and share the troubles they encounter. Sometimes we encounter some tricky customers, and if one person is in trouble, other colleagues will step in to mediate the dispute in time so that the situation is no longer bad. Each employee has a clear division of labor and is active in their work, truly achieving the effect of three gangs of heroes in action.

Normally, I also chat with customers to learn about their favorite songs and recommend new songs so that customers can leave satisfied. This will create a few more repeat customers, allowing customers to recommend friends and increase consumption rates. I will also make some summaries later, so that over time, my services will be more acceptable and liked by customers.

Summary: As a KTV service staff, you will also encounter some setbacks and helplessness. Some people think that a small logistics staff is insignificant, and some people think that my profession is low and disrespectful, but what I want to say is: all roads lead to Rome. I am happy to serve others. I am happy to work here! I am proud to work in this collective. I think my career is like a watch. The rotating hour hand on the surface can bring time and joy to everyone, but the tiny rotating parts inside are difficult for everyone to see, but they are indispensable. Of course, there is no end to learning, and what you learn must be applied in future work. I hope that leaders can supervise more and colleagues can learn from each other, improve service efficiency in future work, and strive to be an excellent service staff. Let customers feel extraordinary happiness! KTV end-of-month work summary sample (3)

Let’s talk about the business philosophy of VIP boxes. First of all, the spending power and social status of guests in VIP boxes are definitely much higher than those in a la carte boxes, so we are forced to ensure that guests have the same experience in terms of hardware decoration, equipment investment, and software services. Great value for money. As far as personnel is concerned, strict selection control must be carried out, such as: image and temperament; assessment and induction, etc.

VIP box service personnel need to be girls (preferably from Shanghai). In addition, models with good image and temperament can be arranged in this area to communicate with guests. Models also need to be trained by the company before they can take up the job, and there will be a dedicated person in charge. It is best for the company to rent a dormitory to manage these personnel, because they should be the key to the success of the VIP area's business. In addition, the company can set up long-term recruitment points throughout the country (such as Northeast China, Sichuan and other places), so that the company can have a steady stream of fresh blood.

Secondly, the work processes of personnel in the two different business models are also different, and different reward and punishment systems have been formulated for each time. The principle of heavy rewards and heavy penalties is implemented for the work attitude and performance of VIP area personnel, so as to Improve employees' enthusiasm and good work attitude so that the company can have a steady development process.

Preliminary budget for turnover

Since the entertainment industry in Shanghai is relatively developed at present, whether it is a KTV with a la carte service or a VIP model, they are all operated in Shanghai. It is a relatively well-known store, so as a brand-new entertainment venue that has just entered Shanghai, we should try our best to let consumers know the brand in the first three months of opening, and carry out a large number of preferential activities to attract customers to our store. In this way Only then will they have comparisons and become our loyal customers, who will introduce us to their friends and attract more customers. (Customer's word of mouth is more effective than any advertising). Therefore, I think we can achieve about 1.2 to 1.5 million yuan per month in the first three months, with an average of about 40,000 to 50,000 yuan per day. After three months of working on all aspects and improving the deficiencies, the turnover should steadily increase to about 2 million per month and about 70,000 yuan per day after three months.

KTV operation management KTV event marketing KTV staff training

KTV market research KTV project planning KTV decoration design

KTV audio equipment investment project budget supply and demand information release

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Accurate positioning + high-quality service + team spirit = customer satisfaction. Satisfying our customers is our highest pursuit! Only when our customers are satisfied can we create higher effects. I believe that as long as we have a clear view of the market situation here, we can find weaknesses in the market and find methods suitable for the development of our entertainment city. I believe that as the leading entertainment city in our city, we will find prospects suitable for the development of our entertainment city. Yes, after all, our market was developed early, and we should continue to develop. KTV end-of-month work summary sample (4)

The troubles of the economic downturn have inspired us to seek development in a steady manner; the actions of entertainment rectification have spurred us to complete the year in turmoil. Looking back on the days I have gone through, time has given me training, and the company has given me survival. I would like to thank God for allowing me to gain a year of work experience; I would like to thank my leadership for allowing me to spend a year of happy life! I will now briefly summarize the work I shouldered in 2012, and also write down some management opinions and my thoughts on 2013. Make a commitment to the work!

1. Sanitation supervision and pest control

1. Since Jinjin Cleaning Company took charge of sanitation work at the site, the basic sanitation situation is still good, but there are some needs The sanitation work using professional and technical techniques needs to be strengthened! (such as: wiping rose gold, maintaining marble countertops, cleaning velvet wool carpets, cleaning crystal chandeliers, etc.) KTV sanitation work is a meticulous and requires Long-term and continuous follow-up work is also an important task that cannot be ignored in service quality.

If the service is endless, then the hygiene standards should be high. Only by maintaining good environmental hygiene can we provide guests with a comfortable consumption space. In the sanitation work in 2013, the company is expected to require partners to submit a set of feasibility and reliability work plans and work plans, and complete work tasks on time and on schedule according to the plan content. Only in this way will it be easier for us to check the credentials and ensure that the health quality is up to standard.

2. In the second half of 20xx, a cooperation contract was signed with Changsha Zhonglei Tianwang Pest Control Co., Ltd. Since the cooperation with the company, the control effect of cockroach pests has been significantly improved, and the pests have been effectively controlled. control. The company has reasonable prices, good service, strong sense of responsibility, and is available at any time. During the pest control work in 2013, I will continue to communicate and coordinate with the company, pay regular attention to the pest phenomena in various regions, and ensure that the pest control work is safe, reliable, thorough and reassuring, so that Aiwei Prevention and Control Meet the standards.

2. Management of Warehouse Items

Since I took over the warehouse management work in 2012, I have cooperated very harmoniously with the Purchasing Department and Finance Department in the first few months, and we have taken inventory every month. There is sufficient inventory every month. In the second half of 2012, due to many reasons, the procurement of items was not timely, not in place, and insufficient. At present, the warehouse inventory has been emptied, and private room configuration items are often in short supply. With such manipulation for a long time, the current warehouse seems to be empty, and it seriously affects the normal operation of the floor. During the warehouse management work in 2013, we sincerely request leaders to pay attention to the above-mentioned issues, urge the purchasing department to purchase items according to orders without reducing the quantity, and ensure that supplies required for business operations are in place in a timely manner and are indispensable.

Starting from December 2012, the purchase of perfume machines for each private room has been stopped. I wonder if the superior leaders agree to save this cost? The new year has begun, and the foreign wine dosage cups provided by the original foreign wine supplier The racks and large ice buckets were seriously damaged. We requested the leaders to communicate and coordinate with the suppliers. We hope that the suppliers will replenish the delivery items as soon as possible and the floor will replace the damaged items that affect both the image and the quality of the place as soon as possible. Due to the great dissatisfaction of employees, the original employee fair damage fee has been stopped. There is a large gap in the unexplained lack of items at my site. In order to protect the company's interests from harm, I hope to resume collecting the original employee fee for breakage. Only with this collection can we fill the gap in the shortage of items.

3. Floor management work

Although I have been in the hotel entertainment service industry for several years, I am no stranger to floor management. However, the KTV floor management work has changed with the times. I am always familiar with the job, but I can't always do my job with ease. Being a director is a connecting job, and I have to face some tedious matters every day. In terms of knowledge and ability, I still have a certain distance. In the management work in 2012, I failed to lead by example, failed to achieve a good supervision effect, and was unworthy of the trust and cultivation of the leadership!

In 20xx, Shengyalang KTV has gone through a lot of changes. After the cycle of customer competition evolved, due to the fierce competition in the industry to capture high-end customer groups and the serious shortage of excellent front-line resources in the industry, our business was not stable enough. Poor etiquette, poor attitude, poor awareness, poor responsibility, and weak sense of mission among employees are all existing problems. As a grassroots supervisor, I have conducted self-criticism and self-reflection on my management work. In particular, the work that the superior leaders clearly emphasized on external services and internal services was not implemented in place, and I failed to live up to the expectations of the leaders!

Today’s KTV nightclubs cannot stand in the market with conspicuous hardware alone. , the active service and personal service of marketers and full-time waiters are the magic weapon to stand firm in the market. In 2012, batches of training were conducted on the service procedures and service specifications of full-time waiters, but the effect was not very good. It is very difficult for employees in the new era to be motivated, especially KTV nightclub service staff. Since money comes quickly and easily, and the competition for resources in various venues is high, employees are prone to become complacent, arrogant, and arrogant. Waiters do not regard training as the best at all. Spiritual wealth, so the subjective serviceability and proactive serviceability of the waiters have not been significantly improved.

In the management work in 20xx, I also learned and explored many tasks while doing it. Sometimes I had ideas about management, but it was difficult to achieve success. Some management work was taking detours and going to extremes, which led to my own mistakes. Some errors and mistakes occurred in the management work. KTV floor management work is to focus on ideological work and team building while focusing on service work. Once the ideological work is done well, work efficiency will come out.

Today’s Shengya Gallery should put unity and friendship, peaceful coexistence, equal competition, and common progress into the core of management work! Arrange work affairs openly, handle work problems fairly, and be fair Allocate work tasks, minimize employees' doubts about management, convince employees, make employees clearly aware of their own shortcomings, and educate employees to reasonably handle various relationships such as public-private relations, colleague relations, customer relations, family relations, etc. , unite all the forces that can be united to jointly treat guests.

Our two main forces, marketers and full-time waiters, are constantly being lost and introduced, and the business model is constantly being adjusted and changed, so the content of ideological work is also constantly changing. Making good use of excellent full-time waiters and retaining excellent marketers is the foundation for us to stay in the market. I have been engaged in grassroots service work, and it is really difficult to be an excellent full-time waiter.

In daily management work, it is very important to understand employees’ personal hobbies, personal personalities, living habits, and living conditions. The management method of performance assessment through group competition made me understand a truth more clearly: "How much you pay attention to others will be how much others give back to you." Only by getting into the hearts of employees and narrowing the distance with them will they pay for it and management will be effective.

Instilling business knowledge and explaining service skills to employees is an essential task. At the same time, it should also be combined with reality and share with employees real cases of failure or success in their career. A story can inspire countless individuals. Those who heard the story benefited! Supervision work is to fully mobilize employees' enthusiasm, guide employees, encourage employees, and use the power of one person to stimulate the wisdom of others to truly develop their potential. In the work of leading a group, I have also been lax and lazy, and I have suffered the consequences of my irresponsible attitude. In fact, the tasks are just numbers. The key is to have the conditions for completion. We sincerely ask the leaders to consider the problem based on the actual situation and set a reasonable assessment standard. Only then can we have the confidence to move forward towards the goal.

Each branch must work closely together, be connected in an orderly manner, share responsibility, and unite to create a cohesive and effective team! We can do this through a variety of meaningful collective activities , to deepen the relationship between members of each branch and promote the coordinated development of each branch! All employees participated in the 2011 Shengya Gallery Singing Competition, which enabled employees to communicate and understand each other. Similar activities that are conducive to team building are recommended. You can do it frequently and frequently.

In 20xx, organizing employees’ eating and entertainment activities did not promote the harmonious development of the team. Many employees said they were tired after playing and the food was not delicious. I hope to hold a group activity that is conducive to the unity of Shengya Gallery this spring. (Such as: women's tug-of-war competition, all-staff outing, etc.) Let marketers, waiters, and administrators get to know each other and deepen their relationship, so as to achieve friendly cooperation in the future.

The current situation is still affecting the development of the entertainment service industry, and the current economic situation does not show a good development trend. In the management work in 2013, I will keep in mind the spirit of the first meeting held by Mr. Zeng and Mr. Cao at 510. Obey management, lead by example, be strict with yourself, and actively cooperate with your superiors in daily management work; change your concepts, raise your awareness, pay more attention, and pay attention to the inner feelings of consumers.

Do a good job in internal and external services, dare to take responsibility, deal with problems in a timely manner, and report incidents that are not within your scope of authority in a timely manner; strengthen learning, expand knowledge, correct your own shortcomings, and learn from the strengths of others Apply the successful management methods in the same industry to your own work; perform your duties well, adhere to the principle of seeking truth from facts, communicate the situation to superiors, and report the situation to subordinates; pay attention to details, do a good job in service quality, and value the opinions of employees, Respect employees' ideas and lead subordinates to strive towards goals; strive to complete various work targets and create a new situation in service work in extraordinary times!

"Everything is done in advance and not through hard work", Shengyalong people are planning As we ride the wind and waves, I believe that with the correct adjustments by our superior leaders, we can avoid the troubles of crisis and develop healthily!

"Groups thrive in harmony", the people of Shengyalong have already sung With the song of peaceful coexistence, I believe that with the joint efforts of all colleagues, we will set off an upsurge in service work to create glory! KTV end-of-month work summary sample (5)

Blower Roaring, mixed with noisy conversations, busy and well-organized figures, and the hazy hot windows painted a lively dining scene. This is the dining scene of the largest meeting this month and the last large meeting in XX. The XX year that is about to pass is an extraordinary year since our catering department resumed normal operations. In fact, it only takes half a year to start work. During this period, in addition to normal reception work, the catering department also formulated suitable We have implemented our various management systems and actively carried out necessary training work to gradually improve the quality of employees. Both the reception ability and the mental outlook of employees have been significantly improved. The work at this stage is summarized as follows:

1. Strengthen internal management work:

1. A new "Employee Code" was formulated and approved by the resort. After slight modifications, it was first implemented in the catering department to standardize employee work standards and to The employee code outlines the staffing, job responsibilities, and specific operating specifications of the catering department based on the work conditions of the catering department. It is more than 70 pages long and is still being revised and adjusted. And carry out daily management work in accordance with various rules and regulations.

2. Actively carry out training on various rules and regulations, service skills, hygiene knowledge and fire protection knowledge, standardize weekly meetings (interrupted when assisting marketing work in Wuhan), monthly employee life meetings, and formulate The key tasks of weekly cleaning have been strengthened, management work has been strengthened, and the quality of employees has been improved. The lazy working habits developed due to long-term semi-closed operations have been changed, and the mental outlook has been changed.

Changed the previous situation of borrowing people from the hotel management company to help with meetings for more than 70 people. The saturated reception work of 130 people can be easily completed by relying solely on the unity and cooperation of existing employees, including meals, meetings , normal reception of entertainment. At the same time, the good spirit continues to be reflected, such as: Huang Huarong picked up a bag containing 20,000 yuan in cash, a blank check, a large number of bank cards and IDs left by a guest at the Chengtou Real Estate Group meeting and immediately handed it over to the front desk; the financial receptionist at Hong'an Zhan Store After the reception by the Provincial Department of Finance, Xie Yuling picked up the envelope containing 100 yuan discarded by the guest and immediately handed it over to the catering department; the head chef and waiters all had to act as etiquette ladies at the Disabled Persons' Federation meeting in December, and they had to eat as soon as the meeting was over. When the breakfast buffet was not collected and the tables were not cleared, he took the initiative to collect the food alone and also attended to the front desk.

3. Formulated the a la carte menu, banquet menu, buffet menu and wine list, and made timely adjustments and revisions based on the response of guests at several large meetings.

4. Formulated a business policy that focuses on farm food and game for catering, and accordingly replaced the chef team to meet the current work requirements and development needs.

5. The sanitation responsibility system has been implemented, and responsibilities have been assigned to people, which has changed the original messy situation. In particular, the sanitation situation in the kitchen has been significantly improved. At the same time, the catering department is divided into five areas including the restaurant, conference room and tennis court, front desk fish pond shop, atrium, and kitchen, and the responsibilities are assigned to each person; a special person is arranged to be in charge of the men's and women's dormitories within the department.

6. Formulate a restaurant cost control plan to effectively control costs while ensuring guest satisfaction.

7. Strengthen the safety and security work of the catering department, take turns on duty every day, and check the work including sanitation, safety, engineering issues, attendance, work completion, file opening and closing, etc. Effectively inspect work and eliminate hidden dangers. This inspection will be included in the assessment of each catering department employee.

2. Strengthen the improvement of employee welfare:

1. Improve employee meals, formulate weekly recipes, prepare them carefully, and listen carefully to employee feedback to actively improve.

2. Organize mountaineering adventure activities and carry out campfire barbecue activities after work. On the one hand, it increases the entertainment items for guests when they come, and on the other hand, it enriches employees’ spare time life.

3. After purchasing the projector, newly released blockbusters will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, we will strive to create a harmonious atmosphere of unity and cooperation. Enhance employees' sense of belonging and community.

4. The money from the monthly garbage sales is used as activity funds for employees. As a benefit, we buy them some summer-relieving fruits and socks and other small commodities.

3. Reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout was reasonably planned in strict accordance with the requirements of the health supervision department. After several years, the dark kitchen was given a new look, which improved the working environment, improved the quality of hygiene, and provided prerequisites for the reception of higher requirements later.

2. A batch of new matching tableware and festive red tablecloths were purchased to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall and room overall coordinated.

3. Add a screen to isolate the hall and kitchen.

4. Install projectors and automatic retractable screens. Make the conference room hardware meet the needs of market competition and meet customer needs.

5. Add a Buffy stove to increase your diet.

4. On the premise of ensuring the normal operation of the catering department, actively assist the marketing department in carrying out its work and arrange managers to assist in developing the marketing market.

5. Closely cooperate with relevant departments to complete various reception and daily work. Strengthen teamwork and deepen the overall concept.

All members of the catering department always keep in mind the overall concept of the hotel as a family, and resolutely obey the arrangements of the hotel, especially the front desk staff, who play the role of the nerve center of the hotel, cooperate and assist the housekeeping department and the office in moving furniture and cleaning the main building area garbage and other activities, with the service belief that everyone is for me and I am for everyone, serve the villa and serve the employees. For example, ladybugs ravaged the villa some time ago. The two clerks in the front office immediately obeyed the dispatch and instructions of Manager Hong of the housekeeping department and actively devoted themselves to the pest control work.

6. Although this year’s work has achieved some results, there are also many difficulties and problems:

1. The catering department has relatively few personnel and a wide management scope, and there is a shortage of personnel. Although it can The reception task was completed satisfactorily, but the quality was very poor and did not reflect the special service.

2. The rules and regulations are not perfect enough, the implementation is not thorough enough, and there is arbitrariness. In particular, the management mechanism needs to be improved urgently.

3. Dishes must be constantly innovated in response to market changes.

4. The overall level of employee quality is unbalanced, there is a lack of professional management talents, and the skills training of existing employees needs to be strengthened.

5. The restaurant facilities and equipment are aged and damaged to varying degrees, and some air conditioning equipment is no longer usable. At the same time, the entire decoration has completely fallen out of step with the times, and the ceiling has seriously fallen off, so it is in urgent need of repair or updating. Some hardware facilities need to be updated, especially the conference room tables and chairs and the layout of the atrium.

7. The general environment of the villa not having very attractive projects has affected the operating conditions of the catering department to be relatively sluggish. Add entertainment facilities, sauna, etc.

In next year’s work, we will do the following:

1. Use the daily duty system of the catering department as an important performance method for personal performance appraisal.

2. Formulate and implement menus for different periods according to seasonal changes.

3. Standardize the establishment and recruitment of personnel. The restaurant staff is tight during busy times. If ecological breeding is carried out, it can solve the workload during leisure hours. Complete the transformation from service quality to quality.

4. Reasonably renovate and add facilities and private rooms. The original plan was to add several KTV private rooms, but in fact it is possible to add tables at the same time so that you can sing and relax after the meal. At the same time, the middle hall was slightly modified and added into a square table for four to six people. It can be used as a restaurant when guests are dining, and it can be used as a singing room when guests are singing. At the same time, we made good use of the bird forest and slightly modified the bamboo building to have the functions of dining and drinking tea. The meal is farm food and the tea is Chinese tea (or other beverages).

5. Add earth stoves to create a real farmhouse flavor, and use the abundant wood on the mountain to save fuel and reduce costs.

6. Increase the variety of drinks and truly realize the essence of catering. Foods smoked with pine needles are added to the dishes, and medicinal wine brewed by the pharmacy is added to the drinks.

7. Continue to care about the lives of employees, and organize entertainment activities such as movies and singing from irregular intervals to once a week. At the same time, we will focus on watching the two TV series "Love Hotel" and "Five-Star Hotel". Let employees feel what a hotel is and what service awareness is at the same time while watching the plot. At the same time, videos or lectures on popular science knowledge are carried out to improve employees’ breeding knowledge and legal awareness, thereby improving their personal qualities. Practice campfire and barbecue frequently to prepare for guest needs.

8. Continue to carry out training and complete specific training on service specifications in accordance with the operating procedures and standards of the catering department.

9. Adhere to safety production management to ensure the safety of personnel and property.

I carefully recommend the monthly work summary