Summary of catering service work

The following is the summary model of catering service work I have compiled. Welcome to read the reference.

Summary of catering service (1) The busy semester has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the diet of employees and students and ensure the physical and mental health of every teacher and student. The canteen work in this period is summarized as follows:

First, show certificates to eliminate potential safety hazards.

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be cleaned as needed and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each staff member. This semester, ten rules and regulations have been formulated and put on the wall, especially the flow chart of food poisoning report and the prevention and control plan of food poisoning, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In the food hygiene work, the emphasis is on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized health management, clear division of labor, clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work.

Fourth, improvement measures.

In the management of canteen, we deeply feel that the current situation of canteen hardware facilities and equipment can not meet the development requirements. Therefore, the school should repair the roof of the canteen in the future and add some necessary hardware equipment (such as freezer, fresh-keeping cabinet, sample storage cabinet, student water heater, etc.). ) Improve the dining environment for teachers and students.

Summary of catering service (2) Time flies. It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet. The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.

Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.

Third, it is also important to control the purchase of food. /kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

Fourth, I received it in the last year and ate more than a dozen meals. The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Summary of catering service (III) It is my honor to share the harvest and joy of 20xx with you on behalf of the catering department and kitchen team of the garden theme restaurant. (Next, I will report to you from three aspects. )

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on June 6 last year, Heyuan Restaurant has been strictly controlling the quality of raw materials and food hygiene, standardizing the operation process and ensuring food safety. In the course of operation, we gradually explored the characteristics and laws of Heyuan restaurant consumer groups, and constantly carefully developed dishes that meet Heyuan restaurant consumer groups. According to the characteristics of seasonal raw material supply, seasonal seasons, some special dishes and innovative dishes are introduced one after another. For example, in view of the rising prices of raw materials in the market, seasonal dishes are carefully developed and used to make excellent, fragrant, beautiful and fashionable low prices. We have also developed some low-priced and high-quality dishes according to different consumer needs, and introduced some new cooking techniques. Especially in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly applied to the production of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and won unanimous praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,000 yuan per day to1-20,000 yuan per day now, and at most it exceeds 30,000 yuan. Per capita consumption has increased from 20 yuan to 40 yuan now, turning losses into profits. Behind this is the chef's production and processing of dishes, plates and bowls, which are created by the chefs with sweat and hard-working hands by the hot stove.

Second, strengthen training, standardize the formula of main and auxiliary materials of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan Restaurant.

In the past year's business process, the biggest difficulty we faced was the instability and high mobility of employees. Especially from May to 165438+ 10, the restaurant is the busiest time and the chef is the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide quality services for guests, we have adopted the following methods:

1. personnel passed. Get through the chefs in the garden kitchen, coffee shop kitchen and even catering kitchen, make full use of the overtime policy given by the park, overcome various difficulties such as lack of manpower, and successfully complete the reception task again and again.

2. Strengthen training. This year, the kitchen was trained 56 times, so that new employees can quickly become competent. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, to preach and teach with a rice mouth in practical work; On the other hand, I use my spare time to train, teach my own skills to everyone, and train the newly-learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials, so that the quality and taste of restaurant dishes will not be affected by the departure of some chefs.

4. Keep innovating. 18 seasonal cold dishes and 72 Chinese and western hot dishes were introduced one after another, which enriched the choices of guests and formed innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot fungus cabbage" and "three cups of chicken with Taxiang flavor", which were deeply loved by guests.

Third, adhere to the team spirit of close cooperation between kitchen and restaurant, build a harmonious restaurant and win good results.

A good catering brand needs the close cooperation between the restaurant and the kitchen. In the past year, our restaurant and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. If there is customer feedback, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other and complement each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple dishwashing job. A good dish is inseparable from clean and hygienic utensils, so just like the barrel effect, we are indispensable. Here, we would like to express our gratitude to all the staff and other brother departments in the restaurant. With your efforts and support, guests inside and outside the school will recognize and praise the brand of Heyuan Restaurant.

Summary of catering service work (4) Time flies, and the Chinese New Year is coming, which means that I have taken over the work of canteen manager in vocational schools for one year. The following is a summary of this year's work:

In order to complete the staff dining task in 20xx more perfectly, I summarized the achievements and shortcomings in my work in 20xx.

20xx years of work:

(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.

(2) For the problems of insufficient dining service and dining dishes raised by employees, hold regular meetings in the canteen to announce the details of responsibilities to employees.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all the staff participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recent () training courses for large and small employees.

(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.

(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Of course, there are still many shortcomings in my personal management, such as:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.

Summary of catering service (5) Looking back on my work in the past six months, with the support and help of my leaders and colleagues, I have finished my work well. Through study and exploration, my work style has changed a lot, my work quality has been improved, and I have been affirmed and trusted by everyone. Now I will summarize my work in the past six months as follows.

I. Daily management work

Earnestly complete the daily reception work, actively cooperate with the supervisor to do the daily work of restaurant service reception, and reasonably arrange the staff's work content. In the first half of the year, the employees in the restaurant are highly mobile and constantly changing, and there are few old employees left. New employees must learn all the work skills in the shortest time before they can act as the main employees of the restaurant. Therefore, there are a lot of basic training contents in the first half of the year, actively assisting the supervisor to complete the training for new employees, so that new employees can quickly enter their jobs and help them integrate into the working environment as soon as possible.

Second, some experience in management.

After nearly two years of study and exercise, I have matured a lot in the process of changing from ordinary employees to grass-roots managers, and I have understood a lot of truth, which makes me more aware of how to play my own ability and role in the restaurant team, and I can face difficulties and setbacks calmly and handle them better. In addition, a person working in a restaurant is very hard, but his own interests have little influence. Everyone knows the truth that one chopstick is one chopstick. Only when everyone is United and positive can this team have combat effectiveness. In the past, I only knew how to complete my own work, but I couldn't effectively lead other employees to progress. Although I can stick to principles in management, my methods are too straightforward, which makes some employees not know themselves very well and causes great pressure on themselves. In the future, I will seriously study the art of management. No matter what problems I encounter, I must communicate with the employees first, be patient and reasonable, and talk about the system. Everyone will abide by it and lead the employees by example. Let employees fully feel happy in the big environment of the restaurant, let employees be self-motivated and form a United and friendly working atmosphere. Of course, these beautiful wishes need to be created by all the staff of the restaurant, and our managers take the lead.

Third, strengthen self-study and improve professional level.

Although my position is only a foreman, I still have a lot of knowledge and ability to improve and learn from my superiors in order to be a qualified grass-roots manager. Therefore, we should not take it lightly and learn from books and colleagues. Through hard study and careful understanding in the past year, I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, ensuring the smooth development of duty work.

Fourth, the existing problems

Over the past six months, although the work has been successfully completed, there are still some problems and deficiencies, mainly in:

1, although the management level has improved, there are still many shortcomings. For example, sometimes things are not well arranged and considered, which leads to some unreasonable work arrangements and some problems and loopholes in services.

2. Training is my weakness. Every time I train, I don't have a good and clear idea in my mind. I'm a little Lickitung and afraid of talking, which has caused great obstacles to my training ability. I can't express what I want to say well, and my employees are also confused.

3, in some work is not careful enough, patience is not enough, such as after-work inspection is not in place, often leaving some small tails, not enough patience in guiding employees to work.

4, the execution is not strong, sometimes the work can not be completed on time, can not adhere to.

5, their theoretical level is not enough.

6, I often have inertia in my heart and don't take the initiative to learn.