Regularly formulating work plans can make people's life, work and study more regular, develop good habits, become accustomed to formulating work plans, and make people less procrastinating, not lazy, and not prevaricating. , do not rely on it, and develop a habit that is necessary for success. The following is a monthly summary report for the catering industry, I hope it can help everyone!
Monthly summary report for the catering industry 1
1. Business status
1. From x month 1st to x month 30***, the total turnover is approximately -10,000 yuan.
2. The main wedding banquet is.
(1) Standard of 18 tables on June 1st - Yuan.
(2) The wedding banquet turnover calculated based on the standard of 36 tables on June 24th is about 10,000 yuan.
3. Other consumption is - ten thousand yuan, and the average daily consumption is x ten thousand yuan.
4. Food and beverage consumption this month is mainly based on unit consumption, with very little snack consumption.
5. The main reason for failing to complete the indicators issued by the hotel this month is that the indicators issued by the hotel are not in line with reality. In addition, the department has deficiencies in marketing and service.
2. Employee work conditions
1. Employee motivation is always low.
2. Employees have insufficient work awareness.
3. Employees lack enthusiasm for dining customers.
4. Sanitation work has been improved, but it cannot be sustained.
3. Management adjustments
1. The management has been adjusted and a supervisor has been added
2. The channels and public places in the catering area have been strengthened **Follow up the sanitation and continue to clean up the sanitation of the area regularly, and the sanitation has been significantly improved.
3. The current problems in the service are mainly the lack of service awareness among employees, and employees are more emotional. I have also taken some countermeasures, such as
(1) Replacement measures were taken to solve the problem of hard-to-change employee nature.
(2) Implement package services.
(3) Do ideological work for employees.
4. The training is mainly on etiquette and politeness before meals. Employees have improved in this aspect. Other training is less. It is mainly based on on-site guidance by managers. It will start next month. Training in this area should be strengthened.
5. The department has not carried out activities, mainly because the catering a la carte business is not very good, and it may not be effective after it is launched. The department is currently making a plan for a cool summer activity, which is planned to be released in April Submit for approval and start operations in May. Those who need sponsorship will be reported to the buyer.
4. Some relevant systems have also been introduced for the management of restaurants, but the implementation of each group is very slow and not in place. There is insufficient inspection, supervision and guidance on key issues. The department should strengthen management in this area in the future.
Next month’s work plan
1. Strengthen service training (see training plan).
2. Make a plan for a cool summer activity and try to submit it to the general manager before the end of the month.
3. Improve employees’ awareness of energy conservation and take good care of hotel property.
4. The weather is starting to get hotter, so do a good job of killing insects and flies.
5. Strengthen employee labor discipline and employee attendance system.
6. Cooperate with the hotel in off-season marketing work.
Catering Industry Monthly Summary Report 2
Time flies so fast, another month has passed in the blink of an eye. The work of this month is summarized as follows based on the results, experiences and lessons achieved during the actual work in July and the progress of the work since June:
1. Achievements during the actual work in July Achievements, experiences and lessons
Personnel management
1. Establishment of the store-loving ideology
It is proposed that everyone in the store should establish the concept of "store-loving" To this day, every store employee can prove through their own actions that they have established our store-loving ideology.
Regardless of the enthusiasm and enthusiasm of each clerk in their daily work and the performance of maintaining the collective sense of honor, I can feel that everyone already has the ideological understanding: 'The store is your own home, and the work you do is your own career.'
Since August, the workload has been relatively heavy, and it is necessary to complete the seasonal loading and unloading of autumn and winter products and spring and summer products. For seven or eight days in a row, we often worked overtime to solve the three main tasks of reviewing and counting the quantity of new products, arranging the display of autumn and winter products, and counting the number of returned spring and summer products. Almost all employees sacrificed their rest time to come to the store. Worked overtime to help and no one had any complaints. This attitude towards work has just verified everyone's cohesion and our store-loving thought of "taking the store as home, loving the store as a family, and building a store to win a home". I believe that as long as there is good spiritual thinking as motivation, all colleagues in the store will have more work passion to complete various tasks assigned by the company.
2. Mastering the professional skills of shopping guides
The special study of "------" conducted in August has achieved good results in improving our shopping guide skills and capabilities. , by using daily morning meetings and business free time to organize discussions and learn marketing theory, and apply the practice to receive customers now, and exchange the shopping guide tips and tips that I have summarized at the party. *** Share with everyone , thus greatly improving our overall shopping guide skills and capabilities.
Insist on using the free time of store management on Mondays and thirds every week to organize a review of the theoretical knowledge of fabrics mastered during the training, and organize some small groups to "identify fabrics and understand their characteristics, striving to become "little experts in fabric knowledge" Appraisal>Small competition activities also achieved good results. All employees in the store are proficient in the fabrics and characteristics of existing products.
Shortcomings in personnel management:
① When organizing store staff to perform a small task, sometimes only some arrangements are made but there is no specific supervision of the entire implementation process.
② When dealing with the problem of clerks violating rules and regulations, they failed to strictly follow the rules and regulations and punished them. Employees who violated the regulations may become relaxed and paralyzed and unable to realize the seriousness of the violation of rules and regulations.
2. Goods management
1. The method of setting up an acceptance team to strictly control the purchase of goods is very successful and the effect is remarkable.
The quantity, color, and size of the existing goods in the store have been registered, and a "Goods Sales Inventory Ledger" has been established to formulate ordering plans at any time based on the actual sales data of the store.
2. The inventory work in the store implements the system of initial inventory and review, and the effect is also obvious.
During the inventory, the three groups we established (counting group, recording group, and audit group) were composed of two people in a "one-to-one helping system" and clearly stated the seriousness and consequences of the counting errors. Punishment intensity. Now the efficiency and accuracy of inventory work have been greatly improved
3. Emphasis on management in terms of attitude and quality of cashier service, which has been praised and recognized by many new and old customers. Great progress has also been made in improving the speed and accuracy of cashier operations.
Shortcomings of goods management:
① The accuracy of counting the quantity of goods is not precise enough.
② When supervising the cashier and settlement work, the degree of caution is not high enough, resulting in unnecessary errors.
Second, the progress of the work in x
The workload this month is relatively large, focusing on the return of spring and summer products and the launch of new autumn and winter products for seasonal changes. Here is a brief summary of the progress of this month’s key work:
1. Product management
1. Return of spring and summer products
Return of spring and summer products Using a "point-to-point" approach, we use the types and quantities of new autumn and winter products in stores as a reference to organize personnel to adjust the corresponding spring and summer products and their locations. On the basis of not affecting the overall display effect of the store, the new autumn and winter products are displayed and put on the shelves for sale. At this point, the spring and summer product returns have been completed.
2. Acceptance and display of autumn and winter products
There are many types, series and quantities of autumn and winter products. During the acceptance of incoming goods, the accuracy and importance of counting quantities are repeatedly emphasized to find error problems. Communicate with warehouse personnel in a timely manner.
The display of new autumn and winter products is clearly divided into: sports home and leisure area, infant and children's clothing area, men's and women's boutique series underwear area, and men's and women's basic underwear area. Different display methods are adopted in different areas, using "two unifications" (unified store display). The way of stacking clothes and unifying the spacing of hangers in the store can give customers an overall sense of cleanliness and hierarchy, and ultimately seek the overall store display effect. The existing autumn and winter product display work in the store is basically completed.
2. Master the knowledge of autumn and winter products
1. Be familiar with the prices, fabrics, characteristics and process methods of autumn and winter products.
Combined with the fabric knowledge and product introduction brands learned, we conducted a group exchange and learning on the prices, fabrics, characteristics and advantages of this year’s new autumn and winter products. We also discussed the language module that can best clearly introduce the advantages of each new autumn and winter product, and clearly introduced the advantages of our products to our customers.
2. Master the shopping guide skills of recommending autumn and winter products to customers.
Use your free time in business operations to organize store staff to discuss the matching effects of the store's existing autumn and winter products. When receiving customers, you can not only truly meet the needs of customers, but also improve single-ticket performance, thereby improving the overall performance of the store.
Catering Industry Monthly Summary Report 3
Last month, under the correct leadership of the hotel leaders and the active cooperation of various departments, I was transferred to the catering department to lead all colleagues to unite as one and overcome various difficulties. The following achievements have been achieved despite difficulties:
1. Establishing an internal quality inspection team within the catering department
Completely breaking the passive situation of hygiene and disciplinary inspections over the past three years since the establishment of the store, and taking the lead in establishing an internal quality inspection team in the catering department inspection team. The quality inspection team is led by the manager of the catering department and consists of deputy managers and several supervisors. It inspects all areas of the catering department at 11:15 noon every day, rectifies and implements the identified problems one by one, and rewards and punishes according to the system. distinct. It has been under the supervision and guidance of the hotel's quality inspection department for six months since its operation, and the quality inspection results have been steadily improved.
2. Compile and revise the rules and regulations and table setting standards of the catering department
Based on the actual situation of the hotel, we brainstormed and organized the preparation of relevant rules and regulations. For example, the floor small meeting system requires each floor position to hold small floor meetings on time every day in addition to the large regular meeting to summarize the shortcomings of the floor yesterday and arrange and supplement the work arrangements of the floor; some employees are lax in their work, violate disciplines and regulations, take and eat privately, etc. Corresponding solutions have also been formulated for the old problems left over, and obvious results have been achieved; as well as labor discipline in the catering department; weekly planning sanitation system, table setting standards, etc.
3. Developed new tableware management methods in conjunction with the kitchen department
The implementation of the new methods has resulted in a lower tableware damage rate than at any time since the establishment of the store, effectively controlling the front and back Damage to cutlery.
4. Uninterrupted background music playback
Through my unremitting efforts and combined with relevant departments, we completely rewritten the history of no background music playing in the catering department of the three hotels. It creates a warm and elegant dining atmosphere for guests.
5. Change the green plants in the dining area multiple times
According to different floors, different areas, and different needs, promptly contact the flower rental company to arrange and replace various types of flowers and trees, so that the dining environment can be used regularly. Always new. We also implement a green plant maintenance responsibility system in each area, which greatly ensures the survival rate of green plants in each box in each area.
6. Standardized warehouse and linen management
Completely solved the situation of departmental warehouses and linen without dedicated management for many years, effectively controlled the unnecessary loss of linen and linen recycling, Chaos in cleaning, no records of item collection, etc.
7. Focus on training and implementation
Training and implementation require both hands, and both hands must be strong. According to the training content, rectification and implementation should be carried out one by one, step by step, step by step. Through a period of hard work, all employees in the catering department have made qualitative improvements in terms of appearance, etiquette, service processes, labor discipline, etc., which has improved the reputation of catering services among guests.
8. A more detailed functional division of labor has been made for each department manager. So that daily work can be carried out smoothly
especially all kinds of major receptions can be successfully completed.
9. Everyone is equal before the system
Over the past six months, I have always adhered to the principle that everyone is equal before the system.
Managers should first do what employees are required to do, strictly follow the system of rewards and punishments, and reward them with great fanfare, so as to truly achieve the effect of rewards; punishments and ideological work should go hand in hand, so that the offenders will be convinced and convinced by other employees. learn a lesson. Of course, I am very clear-headed in front of my results. Many jobs are still far from the requirements of hotel leaders. There are still some shortcomings in catering work:
1. There are still some employees who have poor service awareness and subjective initiative, and work mechanically; some employees have poor self-discipline, such as station discipline, service Polite language, service during meals, etc. are one thing when the management is present, but another when the leader is absent, lacking the qualities that a qualified waiter should have.
2. Some employees still lack the awareness of unity and cooperation.
3. Individual management still needs to further strengthen their execution capabilities.
4. Some employees still lack the awareness of saving.
5. A very small number of employees still have violations such as stealing food for personal use
With the implementation of the hotel’s new standards, the future of our hotel will have a long way to go. Although we have experienced After nearly four years of practice and exploration, we have achieved some successful experiences. However, we must always keep a clear head and be aware of the limitations of the Yuncheng market. The consumer groups are further differentiated and affect some internal aspects of the return of Shengda. factors, as well as the impact of the continuous emergence and fierce competition in the same industry. Therefore, we must continuously strengthen and improve management level, service level and personnel quality in response to the problems that existed in the first half of the year.
In view of the above work, the work plan for next month is specially formulated as follows:
1. Continue to strengthen the business skills training of employees and improve the overall quality of employees
Every member of the catering department is the image window of the hotel. Not only must the overall image be able to withstand the test, but business knowledge and service skills also reflect the management level of a hotel. To maintain business knowledge and service skills on the same basis Above all, we must do a good job in training. If the training work does not keep up, it will easily lead to employees' lack of enthusiasm for work and lax professional skills. Therefore, in the second half of the year, we plan to conduct necessary training every month based on the progress of employees accepting business and the situation of new and old employees. The hierarchical training method is still mainly focused on teaching and on-site simulation, and supervising students to learn on the job. At the same time, the training plan for the next month is submitted to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can provide timely supervision and guidance.
2. Further strengthen the flexibility of bar dining reservations and the wine promotion awareness and skills of box waiters to improve the level of wine sales, thereby improving the hotel's economic benefits in many aspects.
3. Strengthen the ideological education of employees. Use every opportunity to continuously instill in employees the concept that customers are God; at the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance employee cohesion, and establish a collective concept of honor and disgrace.
4. Continue to do a good job in "energy saving and consumption reduction"
1. Strictly pay attention to the conservation of daily consumables. Such as napkins, toothpicks, linen, tableware, etc.
2. Reduce the consumption of equipment operation. For example, the air conditioner should be turned on properly and turned off promptly.
3. Avoid long running water in the toilet, constant lights, etc.
5. Promote the people-oriented management concept and maintain the habit of communicating with employees to enhance mutual understanding and facilitate work. It is planned to talk to employees in various positions in the department every month, mainly focusing on work and life, so that employees can find people to talk to in their own work departments, ensure the smooth communication process, and based on the reasonable requirements of employees, Managers always regard the problems existing in employees' minds as their own problems to solve with care and solve problems for employees. If the problem cannot be solved, report it to the hotel leadership for help in a timely manner. Let employees truly feel that they are respected and valued in the department and the hotel, so that everyone can be in a good mood, which will help better serve customers.
6. Continue to do a good job in quality inspection within the department
Daily quality inspection mainly checks the appearance, etiquette and courtesy, health discipline, meal service details, etc. of employees in each position. Inspection of dormitory discipline and hygiene. Regularly request the hotel quality inspection department to supervise and guide the department's work, and actively report the department's quality inspection status, thereby continuously improving the quality inspection level of the department.
7. Strengthen the supervision mechanism and competition mechanism, and gradually improve the situation where individual managers have weak execution capabilities.
Catering Industry Monthly Summary Report 4
1. Adjust business measures and reduce costs.
1. Sublet the catering department out, abandoning the decentralized management model of "both internal and external cultivation" and "grasping both hands, neither hand is strong" for many years, clenching fists, and focusing on the development of in-house dining business.
2. Determine reasonable loss reduction business goals and profit indicators. The management of the catering department will work hard to implement the goals, tasks and indicators, and try every means to reduce costs and save expenses. China Wealth Project Network
3. Cooperate with the management sales tasks assigned by the hotel, actively coordinate the sales awareness of all employees in the catering department, and expand domestic demand and promote foreign sales.
4. Find the correct positioning, avoid the fierce competition with restaurants outside the hotel, and set the main direction of group customers such as wedding banquets, conferences, and trainings, and deploy a deputy manager in charge of external relations , increase group sales. Even though the number of conferences and class reunions was reduced compared with last year, vigorous efforts were made to explore and receive training courses, which largely made up for the shortcomings caused by the former and laid a solid foundation for overfulfilling the business tasks.
2. Strengthen internal management and improve service quality.
1. Pay close attention to the personalized training of waiters. Focus on training waiters on politeness, etiquette, and body language use, and improve their ability to respond and handle customer recommendations and complaints, so that each waiter can stand alone and maintain service skills and standards even with a small number of people and a heavy workload. of normal performance.
2. Strive to maintain the stability of chefs’ technical level and improve their innovation ability. At the beginning of the year, the chef staff were replaced based on the technical conditions, and when the strength was weak and the number of tables was large, the staff were reasonably allocated to divide the work, strengthen mutual cooperation, and ensure the quality requirements of the dishes. Maintain a certain rate of new dishes to meet the novelty needs of guests in a certain period.
3. Strengthen the food hygiene awareness and level training of all members of the catering department. The health supervision and management department has been hired many times to conduct on-site supervision and training on the procurement, acceptance, cleaning, processing and other aspects of restaurant food in a targeted and focused manner, strengthening the food hygiene work and emphasizing the seriousness of food hygiene.
4. Strengthen business training for management. Participate in various business trainings in this industry in phases and batches, continuously improve management awareness and management level, apply what you have learned, and apply what you have learned now.
3. Reasonably transform hardware facilities and equipment.
1. Adjustment and decoration of kitchen layout. The kitchen layout was rationally planned in strict accordance with the requirements of the health supervision department. The dark kitchen was given a new look after decades, which improved the working environment and the quality of hygiene, providing prerequisites for the successful reception of the "ASEAN Expo".
2. Decoration and installation of the south door light box. It adds a bit of joy and popularity to the remote and quiet restaurant dining environment.
3. Purchased a batch of tableware, napkins and festive dragon and phoenix tablecloths for wedding banquets and traditional banquets, laying a good material foundation for completing various wedding receptions and creating conditions for zero complaints about this year's wedding.
This year, when the catering industry is in recession and business is difficult to do, the leaders of the catering department often conduct market surveys, do business analysis, continue to explore, boldly try, make wise decisions, and follow their own business path. First, six business projects will be opened throughout the year: buffet Chinese food, buffet hot pot, all-you-can-eat seafood, Friendship Night Club, Millennium Old Turtle Hot Pot City, and restaurant chain stores (under preparation). Second, carry out joint venture activities. The catering department, the guest room department, the sauna center, and the tea house cooperate with each other to jointly promote operations. For example, guests can enjoy a 15% discount with their accommodation card, and the sauna center food delivery business is provided to the tea house. Provide fragrant tea and snacks. Third, we carry out promotions eight times throughout the year, offering discounts of one yuan per piece of California sea bass, no minimum consumption for VIP rooms, and special discounted dishes for 15 yuan each. Quality service month activities, civility and politeness month activities, promotion and prize-winning activities, etc. Fourth, the sales department and production department regularly launch new dishes and order 18 items every month based on market consumption needs.
More than 200 new dishes including thousand-year-old turtle soup were launched throughout the year, and the operating income increased by more than 1 million yuan. Through a series of business activities, the hotel increased its popularity and achieved good economic and social benefits
< p> Catering Industry Monthly Summary Report 5Time flies, and in the blink of an eye, the joint-stock operation in 2005 has gone through three quarters. Looking back on the past quarter, the Catering Department, under the correct guidance of the hotel and company leaders, has With the close cooperation of the hotel's brother departments and the strong support and efforts of all the department's cadres and employees, the company boldly operated, innovated, and forged ahead, and exceeded the operating tasks set by the company and the hotel. In order to achieve the "leadership of the company and hotel" The strategic goal of "developing catering" has laid a good foundation... The following is a summary and report of the catering department's main work in the third quarter
1. Operations in the third quarter
In the third quarter, The department *** achieved operating income of 1929499.----, completing the quarterly task target of 122.51, an increase of 190445.---- compared with 173905---- in the same period last year, an increase rate of 11, and realized profit of 289960.1---- , completing the quarterly profit target of 147.34, compared with 263774.2---- (average monthly 87924.7----) in the same period last year, the profit increased by 26185.85, with a growth rate of 9.9. In the third quarter, the department received 103 wedding and birthday banquets with 1,314 tables, with a total amount of 45,617----. The average reception standard was 34----/table, an increase from 30----/table in the same period last year. 4----/tables were served, the restaurant was received 1625---- times, the attendance rate was 51.6, the private rooms were received 1456---- times, the private rooms were rented out 136----, the occupancy rate 57.1.
2. Main work and practices
The third quarter of 2005 was not only a quarter in which the catering department continued to rise amid the good operating situation in the first half of the year, but also a quarter in which the hotel participated in the city's tourist hotel services Skills competition is an opportunity to enhance the catering brand and market share. It is also a quarter for the catering department to lay a good foundation for realizing the strategic goal of "developing catering" for the company and the hotel. For this reason, the department summarized the results of the first half of the year. At the same time, the existing problems and weak links were identified, and based on the actual situation of the department, the following five aspects of work were carried out:
First, innovative management, highlighting the theme of "income generation and profit"
p>
Income generation and profitability are the ever-changing themes of an enterprise. In order to improve the department’s ability to generate income, the department has done the following work in accordance with the annual overall work arrangement:
① In order to further improve the department Due to the popularity and popularity of Huaida Catering, the department took the store celebration activities as a wedge to implement in-depth work related to the store celebration special price promotion activities. During the promotion period, the department sold 500 ---- special dishes, with an amount of ---- Yu Yuan has received unanimous praise from consumers.
② In order to enhance the external influence and publicity effect of the banquet, the department formulated and launched the winter banquet menu based on the successful practices of winter banquet menu arrangement over the years. In the third quarter, the department received various receptions There were 103 banquets of various sizes and 1,314 tables, with an amount of 45,617----, an average of 34----/table.
③In order to enhance the hotel’s visibility and brand effect among VIP customers, seize larger and more high-end consumer customers, and fully demonstrate and reflect the hotel’s large-scale banquet hosting effect and organizational capabilities, the department successfully received The 30-person Christmas buffet and the Four Seasons Flower City signing ceremony buffet hosted by the hotel, with the help of the department’s successful experience in reception buffets, the department put forward a number of valuable suggestions to the person in charge of the Four Seasons Flower City, which were highly praised by the organizers.
④ In order to further promote the hotel brand, tap the promotional awareness and potential of all employees, and consolidate and seize a larger market share, the catering department overcame numerous difficulties despite good operating conditions and heavy workload, Cooperated with the hotel to promote Christmas tickets. During the period, the department sold 64 Christmas tickets with an amount of 1907----. At the same time, a number of promotional experts such as Liu Hongmei and Tang Zi also emerged in this Christmas ticket sales.
⑤ In order to strengthen the innovation awareness of the kitchen department, ensure that the catering products are constantly updated in terms of color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes, the department has been ** for three months *Introduced 10 new dishes----Tao, and a number of new dish development experts such as He Xingzhi, Yang Ping, Fan Jiaxing, He Fafa, and Liu Fanghua emerged;
The second is to change concepts, Strengthen the foundation of "quality construction"
Quality is the foundation, quality is the lifeline of enterprise development, and quality is the eternal theme of the enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" proposed by the company and hotel leaders at the beginning of the year, and to continue to maintain the good development situation of catering in the first half of the year, the department embarked on the following six aspects of work in "quality construction": < /p>
① In order to successfully complete the hotel service skills competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, the department began to formulate and implement the "Implementation Schedule for Catering Department Personnel Participating in the Municipal Skills Competition" as early as October. With the great attention of hotel leaders and department personnel, and with the joint efforts of the participants, the catering department won the first prize for Chinese food countertop design and the third prize for Chinese food banquet table setting in this skills competition. hotel and won honors for the department.
②Based on the actual operating situation of the first half of the year, in order to maintain this good operating momentum and further improve and understand the innovation of dish production and the introduction of high-quality raw materials, the department has Under the leadership of the leader in charge, Vice President Jia, some backbone chefs were organized to conduct a comprehensive inspection of raw material markets and social restaurants in Changsha, Zhuzhou, Jishou and other places. This not only broadened the chef's horizons, but also introduced Brazilian barbecue, Huai Da A number of special dishes and high-quality raw materials such as Health Dabao and Xiangli Bacon have been well received by customers.
③In order to further improve the cooking level of the kitchen, strengthen the exchange of cooking skills in the kitchen, gradually improve the overall technical level of the chef team in cutting, assembling and assembling, and continuously strengthen the quality awareness of the kitchen, the department in December A skills competition was held in the kitchen on the 29th. Through this skills competition, 3---- new dishes were launched for the first time, which not only stimulated the chefs' sense of innovation, but also identified the weak links in the kitchen. , which laid a good foundation for the kitchen work to reach a new level in the fourth quarter.
④ In order to standardize the placement and quantitative management of kitchen items, reduce the breakage rate of tableware, and improve work efficiency, combined with the actual daily work of the kitchen, the department formulated and implemented the "Food and Beverage Department Kitchen" in December "Interim Measures for the Standardized Placement and Daily Management of Tableware and Objects". At the same time, in order to unify the plating utensils in the kitchen, improve the banquet effect, and enhance the hotel's catering image, according to operational needs, the department conducted a purchase of some utensils in the kitchen;
⑤In order to further improve the quality of banquet reception and understand the overall taste and development trend of the Huaihua banquet market, a complete set of banquet reception history files was established. Under the guidance of the leader in charge, Vice President Jia, a plan was drawn up and Implemented the "Banquet Dishes Quality Tracking Form", which provides a good basis for gradually improving the level of banquet reception and identifying problems existing in banquet services;
⑥ In view of the lack of basic work of catering front desk waiters Solid, the fact that the quality of kitchen dishes is not stable, combined with the current recovery of catering private room and retail business, in order to further improve the "two qualities", stabilize the consumer source, strengthen the customer awareness of all catering staff, change the service concept, and actively implement Various measures in the "Huaihua Hotel Integrity Management Regulations" are provided to provide guests with efficient, high-quality, and fast services. The department holds coordination meetings between the front desk and the kitchen every Wednesday and Saturday to clarify existing problems such as slow serving time. In response to some complaints, the "Catering Winter Warmth Operation Plan" was drafted and implemented at the same time.
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