2013 hotel catering department year-end work summary
The roar of the blower, the noisy conversation, the busy and well-behaved figure, the hot window painted a lively dining scene, this is the biggest dining scene of the month and the last large conference in XX. The XX year that we have to pass is an extraordinary year since our food and beverage department resumed normal operation. In fact, it will take half a year to carry out the work. During this time, in addition to the normal reception work, the Food and Beverage Department has also formulated Our own management systems have been implemented and actively carried out the necessary training work to improve the quality of employees step by step. Both the reception capacity and the mental outlook of the employees have been significantly improved. The work at this stage is summarized as follows:
First, strengthen internal management work:
1. Developed a new “Employee Code”, which was approved by the Villa and then first implemented in the Food and Beverage Department to standardize the employee's work standards. The staffing of the Food and Beverage Department was formulated based on the staff code. Various job responsibilities and specific operational specifications, with a length of more than 70 pages, are still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out training on various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize weekly meetings, monthly employee life meetings, formulate weekly clean key tasks, strengthen management work, and improve staff quality changes. It turned out that the lazy work habits that were developed due to long-term and half-closed business changed the mental outlook. Change the situation that the hotel management company borrowed people to help the meeting when there were more than 70 people meeting. The 130-person saturating reception work can easily make the normal reception including meals, meetings and entertainment by the unity and cooperation of the existing employees. At the same time, good spirits are constantly reflected. For example, Huang Huarong, a member of Chengtou Real Estate Group, picked up a package containing 20,000 yuan in cash, a blank check, a large number of bank cards and documents, and immediately handed it over to the front desk; After the reception of the Provincial Department of Finance, Xie Yuling picked up the envelope with 100 yuan discarded by the guest and immediately handed it over to the Food and Beverage Department. The head chef of the Disabled Persons' Meeting in December will serve as the hostesses, and the meeting will be finished at the end of the meeting. The breakfast buffet was not collected, and the table was taken care of when the table was not cleaned up.
3. Developed a zero menu, a banquet menu, a buffet menu and a wine list, and made adjustments and revisions according to the response of the reception guests of several large conferences.
4. Formulated the business policy of catering based on farmhouse food and game, and replaced the chef team to meet the current work requirements and development needs.
5. Implemented the responsibility system for health, and the responsibility was divided into people to change the situation of the original mess, especially the sanitary condition of the kitchen. At the same time, the food and beverage department is divided into five areas, such as restaurants, conference room tennis courts, front-end fish pond shops, middle halls, kitchens, etc., and the responsible persons are assigned;
6. Formulate a restaurant cost control plan to effectively control costs while ensuring customer satisfaction.
7. Strengthen the safety and security work of the catering department, and take turns on duty every day. The inspection includes health, safety, engineering problems, attendance, work completion, and opening and closing. Effectively check the work and eliminate the occurrence of hidden dangers. This inspection will be used as one of the assessment contents of each food and beverage department employee.
Second, to improve the welfare of employees:
1. Improve employee meals, develop weekly recipes, carefully produce, and listen carefully to employee feedback for positive improvement.
2. Organize mountaineering adventure activities and carry out bonfire barbecue activities in addition to work, on the one hand, increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought back, the large-scale movies that have just been released 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, and enhance the sense of belonging and collectives of employees. sense.
4. The monthly money for selling garbage is used as an employee's activity fund. As a benefit, they are given some small items such as summer fruits and socks.
Third, rationally transform hardware facilities and equipment.
1. Adjustment and decoration of the kitchen layout. Strictly plan the layout of the kitchen in accordance with the requirements of the health supervision department. In the past few years, the black kitchen has changed its appearance, improved the working environment, improved the quality of hygiene, and provided preconditions for the later demanding reception.
2. A batch of new matching tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that did not fit the small hall was replaced, so that the whole room was coordinated.
3. Increase the screen and isolate the hall and kitchen.
4. Install the projector and automatic retractable screen. Make the meeting room hardware meet the needs of market competition and meet customer needs.
5. Add a Buffy furnace to increase the form of diet.
4. Under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work and arrange the manager to assist in the development of the marketing market.
V. Closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept.
All members of the Food and Beverage Department always bear in mind that the Villa is a comprehensive concept, and resolutely obeys the arrangement of the villas, especially the front desk staff, to play the role of the nerve center of the mountain village, to cooperate with and assist the room department and office to carry out the furniture, clean the garbage in the main building, etc. People are me, I am a service conviction for everyone, serve the village, and serve the staff. For example, the ladybugs ravaged the villa a while ago, and the two clerks in the front hall immediately obeyed the dispatch and command of the manager of the room department, and actively invested in the pest control work.
Although there have been some achievements in this year's work, there are still many difficulties and problems:
1. The staff of the food and beverage department has a relatively small management scope and a shortage of personnel. Although the reception task can be completed satisfactorily, the quality is very poor, and the special service cannot be reflected.
2. The rules and regulations are still not perfect, the implementation is not thorough enough, and there are randomness, especially the management mechanism needs to be improved.
3, the dishes must continue to respond to market changes and innovation.
4. The overall level of staff quality is not balanced, lack of professional management talents, and the training of existing staff skills needs to be strengthened.
5, restaurant facilities and equipment have varying degrees of aging and damage, and some air conditioning equipment is no longer available. At the same time, the entire decoration and decoration has completely derailed from the times, and the smallpox has a serious shedding phenomenon, which is urgently needed to be repaired or updated. Some hardware facilities need to be upgraded, especially in conference room tables and chairs and in the middle hall.
7. The environment of the villas without attractive projects affects the operation of the food and beverage department. Increase entertainment facilities, saunas, etc.
In the next year's work, we will do the following work:
1. The daily duty system of the Food and Beverage Department is an important expression of individual performance appraisal.
2. Develop and implement menus for different periods based on seasonal changes.
3. Standardize the establishment of supplementary personnel. When the time is busy, the restaurant staff is tight. If the ecological farming industry is carried out, the amount of work saturation in leisure can be solved. Complete the quality of service quality.
4. Reasonably renovate and increase facilities and increase private rooms. The original plan to add a few ktv private rooms, in fact, can completely increase the table at the same time, can sing and relax after the meal. At the same time, the central hall will be slightly remodeled, and it will be added to the square table of four to six people. If there is a guest dining, it can be a restaurant, and a guest singing is a karaoke. At the same time, the use of good bird language forest, the bamboo building is slightly modified, so that it has the function of dining and drinking tea, the meal is farmhouse food, tea is Chinese tea.
5. Increase the soil stove to form a real farmhouse flavor, and use the numerous woods on the mountain to save fuel and reduce costs.
6, increase the variety of wine, and truly achieve the essence of catering. Adding pine needle-smoked food to the dishes, and adding medicinal liquor brewed in the pharmacy.
7. Continue to care about the life of employees. Change the occasional entertainment activities such as filming and singing to be held once a week. At the same time, watch two TV series of "Emotional Hotel" and "Five Star Hotel", so that employees can watch the story simultaneously. Feel what is called a hotel and what is called service awareness. At the same time, we will carry out videos or lectures on popular science knowledge to improve the knowledge of farming and legal awareness of employees, thereby improving personal qualities. More drills on the bonfire grill to prepare for the needs of the guests.
8. Continue to carry out training work and complete the specific training of service specifications in accordance with the operation procedures and standards of the Food and Beverage Department.
9. Adhere to safety production management to ensure the safety of personnel and property.
First, strengthen internal management work:
1. Developed a new “Employee Code”, which was approved by the Villa and then first implemented in the Food and Beverage Department to standardize the employee's work standards. The staffing of the Food and Beverage Department was formulated based on the staff code. Various job responsibilities and specific operational specifications, with a length of more than 70 pages, are still being revised and adjusted. And carry out daily management work according to various rules and regulations.
2. Actively carry out training on various rules and regulations, service skills, health knowledge and fire protection knowledge, standardize weekly meetings, monthly employee life meetings, formulate weekly clean key tasks, strengthen management work, and improve staff quality changes. It turned out that the lazy work habits that were developed due to long-term and half-closed business changed the mental outlook. Change the situation that the hotel management company borrowed people to help the meeting when there were more than 70 people meeting. The 130-person saturating reception work can easily make the normal reception including meals, meetings and entertainment by the unity and cooperation of the existing employees. At the same time, good spirits are constantly reflected. For example, Huang Huarong, a member of Chengtou Real Estate Group, picked up a package containing 20,000 yuan in cash, a blank check, a large number of bank cards and documents, and immediately handed it over to the front desk; After the reception of the Provincial Department of Finance, Xie Yuling picked up the envelope with 100 yuan discarded by the guest and immediately handed it over to the Food and Beverage Department. The head chef of the Disabled Persons' Meeting in December will serve as the hostesses, and the meeting will be finished at the end of the meeting. The breakfast buffet was not collected, and the table was taken care of when the table was not cleaned up.
3. Developed a zero menu, a banquet menu, a buffet menu and a wine list, and made adjustments and revisions according to the response of the reception guests of several large conferences.
4. Formulated the business policy of catering based on farmhouse food and game, and replaced the chef team to meet the current work requirements and development needs.
5. Implemented the responsibility system for health, and the responsibility was divided into people to change the situation of the original mess, especially the sanitary condition of the kitchen. At the same time, the food and beverage department is divided into five areas, such as restaurants, conference room tennis courts, front-end fish pond shops, middle halls, kitchens, etc., and the responsible persons are assigned;
6. Formulate a restaurant cost control plan to effectively control costs while ensuring customer satisfaction.
7. Strengthen the safety and security work of the catering department, and take turns on duty every day. The inspection includes health, safety, engineering problems, attendance, work completion, and opening and closing. Effectively check the work and eliminate the occurrence of hidden dangers. This inspection will be used as one of the assessment contents of each food and beverage department employee.
Second, to improve the welfare of employees:
1. Improve employee meals, develop weekly recipes, carefully produce, and listen carefully to employee feedback for positive improvement.
2. Organize mountaineering adventure activities and carry out bonfire barbecue activities in addition to work, on the one hand, increase the entertainment items when guests come, and on the other hand enrich employees' spare time.
3. After the projector is bought back, the large-scale movies that have just been released 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, and enhance the sense of belonging and collectives of employees. sense.
4. The monthly money for selling garbage is used as an employee's activity fund. As a benefit, they are given some small items such as summer fruits and socks.
Third, rationally transform hardware facilities and equipment.
1. Adjustment and decoration of the kitchen layout. Strictly plan the layout of the kitchen in accordance with the requirements of the health supervision department. In the past few years, the black kitchen has changed its appearance, improved the working environment, improved the quality of hygiene, and provided preconditions for the later demanding reception.
2. A batch of new matching tableware and festive red tablecloths were added to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofa that did not fit the small hall was replaced, so that the whole room was coordinated.
3. Increase the screen and isolate the hall and kitchen.
4. Install the projector and automatic retractable screen. Make the meeting room hardware meet the needs of market competition and meet customer needs.
5. Add a Buffy furnace to increase the form of diet.
4. Under the premise of ensuring the normal operation of the food and beverage department, actively assist the marketing department to carry out the work and arrange the manager to assist in the development of the marketing market.
V. Closely cooperate with relevant departments to do all kinds of reception and daily work. Strengthen teamwork and deepen the overall concept.
All members of the Food and Beverage Department always bear in mind that the Villa is a comprehensive concept, and resolutely obeys the arrangement of the villas, especially the front desk staff, to play the role of the nerve center of the mountain village, to cooperate with and assist the room department and office to carry out the furniture, clean the garbage in the main building, etc. People are me, I am a service conviction for everyone, serve the village, and serve the staff. For example, the ladybugs ravaged the villa a while ago, and the two clerks in the front hall immediately obeyed the dispatch and command of the manager of the room department, and actively invested in the pest control work.
Although there have been some achievements in this year's work, there are still many difficulties and problems:
1. The staff of the food and beverage department has a relatively small management scope and a shortage of personnel. Although the reception task can be completed satisfactorily, the quality is very poor, and the special service cannot be reflected.
2. The rules and regulations are still not perfect, the implementation is not thorough enough, and there are randomness, especially the management mechanism needs to be improved.
3, the dishes must continue to respond to market changes and innovation.
4. The overall level of staff quality is not balanced, lack of professional management talents, and the training of existing staff skills needs to be strengthened.
5, restaurant facilities and equipment have varying degrees of aging and damage, and some air conditioning equipment is no longer available. At the same time, the entire decoration and decoration has completely derailed from the times, and the smallpox has a serious shedding phenomenon, which is urgently needed to be repaired or updated. Some hardware facilities need to be upgraded, especially in conference room tables and chairs and in the middle hall.
7. The environment of the villas without attractive projects affects the operation of the food and beverage department. Increase entertainment facilities, saunas, etc.
In the next year's work, we will do the following work:
1. The daily duty system of the Food and Beverage Department is an important expression of individual performance appraisal.
2. Develop and implement menus for different periods based on seasonal changes.
3. Standardize the establishment of supplementary personnel. When the time is busy, the restaurant staff is tight. If the ecological farming industry is carried out, the amount of work saturation in leisure can be solved. Complete the quality of service quality.
4. Reasonably renovate and increase facilities and increase private rooms. The original plan to add a few ktv private rooms, in fact, can completely increase the table at the same time, can sing and relax after the meal. At the same time, the central hall will be slightly remodeled, and it will be added to the square table of four to six people. If there is a guest dining, it can be a restaurant, and a guest singing is a karaoke. At the same time, the use of good bird language forest, the bamboo building is slightly modified, so that it has the function of dining and drinking tea, the meal is farmhouse food, tea is Chinese tea.
5. Increase the soil stove to form a real farmhouse flavor, and use the numerous woods on the mountain to save fuel and reduce costs.
6, increase the variety of wine, and truly achieve the essence of catering. Adding pine needle-smoked food to the dishes, and adding medicinal liquor brewed in the pharmacy.
7. Continue to care about the life of employees. Change the occasional entertainment activities such as filming and singing to be held once a week. At the same time, watch two TV series of "Emotional Hotel" and "Five Star Hotel", so that employees can watch the story simultaneously. Feel what is called a hotel and what is called service awareness. At the same time, we will carry out videos or lectures on popular science knowledge to improve the knowledge of farming and legal awareness of employees, thereby improving personal qualities. More drills on the bonfire grill to prepare for the needs of the guests.
8. Continue to carry out training work and complete the specific training of service specifications in accordance with the operation procedures and standards of the Food and Beverage Department.
9. Adhere to safety production management to ensure the safety of personnel and property.
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