2023 catering work summary general 6 articles

2023 catering work summary chapter 1

Review _ year a year of their own work, I think there are the following points, to report to the leaders:

1, "go out, please close to", and actively learn new dishes from the brotherhood. In March, under the leadership of Mr. Tian, we went to Puyang, Anyang, Xinxiang, Linzhou, Pingdingshan and other provinces, several more distinctive hotels to learn from the experience of food and beverage management; in July, participated in the China Culinary Association organized the first national catering industry Miles food seminar delegation, through Shijiazhuang, Jinan, Qingdao, Wuhan, Changsha, Nanjing, Guangzhou, Shenzhen, etc. to study and investigate; October And Mr. Tian went to Kunming, Shanghai, Nanjing to study dishes, in November we went to Changzhou, Zhenjiang, Nanjing to learn. Annual **** the introduction of new dish varieties of more than 60, more than 20 successful. It is because of our continuous learning, broaden their horizons, growth of insight, is the hotel's food and beverage has been in Dengfeng's industry monopolize the simmering head!

2, organized food festivals, expanding the influence of the hotel. April we proudly launched the "Brazilian barbecue food festival", employing authentic Brazilian chefs to guide the hotel, and achieved better results; in October we organized the "authentic Yangcheng Lake hairy crabs Food Festival

3, the combination of reward and punishment, strengthen internal management. Monthly organization of internal chef dish innovation contest, through the hotel leadership of the initial assessment, and then invited the community guests to review, think good, suitable for Dengfeng people taste dishes, began to implement, after one to two months of guest judging, really good dishes, we give the chef for awards for two consecutive months, did not introduce new chef for punishment or transfer. This system has persisted for a year, not only closer to the distance between customers, and opened the dish quality supervision, feedback channels, stabilized part of the consumer clientele, but also inspired the staff to take the initiative to develop new dishes enthusiasm, at the same time, but also for the hotel to create a relatively good benefit.

4, grasp the cost control, cost savings and consumption reduction effect is remarkable. I kitchen in the cost savings in the deep potential: First, the kitchen department of the original use of diesel fuel burned for natural gas, a monthly cost savings of nearly 10,000 yuan, the annual **** save more than 100,000 yuan in fuel costs; Second, the private rooms, halls of the menu and packages menu, set menu of the gross profit of all the accounting and adjustments to the cost of some of the high, reflecting the price of good, large-sale dishes were adjusted to supplement the guests reflected the Good, low-cost dishes, creating a win-win situation for customers, hotels; Third, increase the department of raw material price surveys and tracking efforts, over the past year **** on the raw material market survey more than 60 times, the survey varieties of more than 200 kinds. Through the implementation of the above initiatives, the department a year in the rising prices of raw materials at the same time, the integrated cost rate control at 46.76%.

5, from time to time to the surrounding counties and cities to purchase its local specialties used in raw materials, and special arrangements for chefs to go to Luoyang, Zhengzhou, Luanchuan, Yuzhou and other raw materials market investigation, purchase part of the Dengfeng market does not have raw materials, and reached a long-term supply agreement with the local supplier to increase the catering raw materials purchasing channels to ensure that the quality of raw materials.

6, under my leadership, the back of the kitchen up and down, unity, unity of purpose, and achieved good results. Over the past year, we successfully received the Russian President Vladimir Putin's visit to China Advance Group and his party, and received the Vice Chairman of the National People's Congress Uyunqimug, Vice Chairman of the National Committee of the Chinese People's Political Consultative Conference, Li Zhaocheng, and Guilin, Urumqi, Inner Mongolia and other 20-odd government inspection groups, but also, at the same time, has been praised by the higher leadership.

Over the past year, although my work has made certain achievements, but there are still many problems and weaknesses, from the company and the hotel's expectations are still far from the main performance:

First, in the operation of revenue generation on the trick is not much, not enough new ideas;

The second is in the stabilization of the quality of the dishes and the product characteristics of the prominent effect is not obvious;

Third, in the grasp of management determination and strength is not enough;

Third, in the management of the company is not enough to ensure that the company's success. In the grasp of management determination and strength is not enough, there are certain gaps.

The direction of future efforts:

1, consolidate the results, tap the business potential, improve revenue-generating capacity;

2, the further introduction of some of the famous snacks and locally popular snacks;

3, in the structure of the dish "high and low, high and medium combination of" way of arranging and marketing; in the dish structure of "high and low, high and medium combination of" way to Arrangement and marketing; in the development and marketing of high-grade dishes to take the "point with the face to local drive all" idea, mainly specializing in a high-grade dishes, and the development of a series of high and medium-grade dishes;

4, bold reforms to improve incentives to fully mobilize the positivity of each post

5, perfect the implementation of the "Kitchen dishes four levels of customs, a negative system" to ensure that the quality and stability of the output.

6, to carry out a variety of collective activities to ease the work pressure, increase departmental cohesion and centripetal force.

Development is the hard way, innovation is the first priority, as long as we emancipate the mind, firm confidence, advancing with the times, bold innovation, I believe that the hotel's tomorrow will be more brilliant!

2023 Catering Work Summary Part 2

In the blink of an eye into the company's work has been more than a year, according to the manager of the company's work arrangements, is mainly responsible for the daily operation of the restaurant floor and the department's training work, is now the 20xx annual work summary report, and on the work of the 20xx year intends to make a brief overview.

First, the hall surface site management

1, etiquette and courtesy requirements of the daily meeting to repeat the practice, the staff to see the guests to be polite language, especially the front desk cashier and the area to look at the place service personnel required to do a call should be asked to the request of etiquette and courtesy to the work of every drop, the staff to supervise each other, **** with the progress.

2, adhere to the pre-shift inspection of grooming instrumentation, grooming instrumentation unqualified persons required to organize qualified before going on duty, on duty found that the grooming problem immediately corrected, supervise the use of etiquette and courtesy to the guests, the staff to develop a good attitude.

3, pay close attention to the positioning and service awareness, improve service efficiency, for service personnel in the dining peak time for reasonable deployment, to the foreman or assistant as the center at any time to support the busy stalls in the region, the other personnel have their own responsibilities, clear their respective work content, the division of labor and cooperation.

4, advocating efficiency services, requiring employees to immediately serve guests as long as there are guests needing service.

5, goods management from large items to small items, whether it is a guest loss or natural damage, everything is required to do to follow the rules and regulations, evidence-based, someone to implement, someone to supervise, follow up to the person, some summary.

6, health management public **** area, cleaning staff are required to see a foreign body or dirt must be cleaned immediately. The hygiene requirements of the regions of the sofa surface, around the table and dining table, the ground, no dust and no water stains, neatly placed, no tilt.

7, dining time because the guests to the store is more concentrated, there will often be guests queuing phenomenon, guests will show impatience. At this time it is necessary to foreman team leader personnel to make good reception before the peak of reception preparations to reduce the waiting time of guests, but also should pay attention to the table position, to ensure that there is no error. Do a good job of explaining the work, shorten the waiting time, seriously receive each table guests, do busy but not chaotic.

8, buffet is a new project in the dining room hall, in order to further enhance the quality of buffet service, the development of a "buffet service overall practical program", to further standardize the buffet service operation process and service standards.

9, the establishment of the restaurant case collection system to reduce the chances of customer complaints, collect restaurant customers on the quality of service, quality and other aspects of the complaint, as to improve the daily management and service to provide an important basis for the restaurant all personnel to collect the case to analyze and summarize the problem out of the solution, so that the daily service is more targeted to reduce the chances of customer complaints.

Second, the daily management of staff

1, the new staff as an important part of the restaurant staff, can quickly integrate into the team, adjust the transformation of the mentality will have a direct impact on the quality of service and team building. According to the characteristics of new employees and entry into the situation, to carry out thematic training, the purpose is to adjust the mentality of new employees, facing the role of transformation, recognize the characteristics of the catering industry. So that the new employees in the psychological make full preparation for the idea, alleviate the role of change due to the role of the maladaptation caused by the dissatisfaction, to speed up the pace of integration into the catering team.

2, focusing on the growth of employees, always pay attention to the staff's mindset, the requirement to maintain a good working condition, from time to time to organize the staff to learn, and to the staff to carry out the assessment, check the effectiveness of the training, and found that deficiencies in time to make up for the improvement of the training program, the monthly regular staff to talk to do the ideological work, to understand the recent work of their work from which to find the problem to solve the problem.

Restaurant supervisor year-end summary of 5 restaurant supervisor year-end summary of 5 3, combined with the actual work to strengthen the training, the purpose is to improve efficiency, so that the management is more standardized and effective. And combined with the daily restaurant case study in the form of analysis, so that the staff members of the daily service has a new knowledge and understanding of the daily service consciousness in the daily service to form a consistent.

Third, there are shortcomings in the work

1, in the process of the work is not enough detail, the work is not reasonably organized, the work is more cases, the main and secondary is not very clear.

2, the lack of communication between departments, often after the incident only to find the existence of the problem.

3, the training process is not much interaction, reducing the anger and vitality

Fourth, 20xx year work plan

1, do a good job of internal personnel management, in the management of the system to achieve a strict, clear division of labor.

2, in the existing regular meetings on the basis of further deepening the content of the regular meetings, enhance the depth and breadth of the seminar, the quality of service seminars to build a platform for all service personnel to communicate, learn from each other, learn from each other, share service experience, stimulate the mind

3, will be in the existing service level on the basis of the service of innovation and enhancement, the main focus on the details of the service and humanized service. Improve the entry qualification of service personnel, enhance the salary assessment treatment standard of the waiter, strengthen the daily service, set up a quality service window, create service highlights, in the brand on the basis of the new service brand.

Fifth, the overall management of the restaurant management planning

1, strict management system, employment training system, the division of clear job assessment level, enhance the staff's sense of competition, improve personal quality and work efficiency.

2, to enhance the staff's awareness of the benefits, strengthen cost control, cost savings. Training staff to develop good saving habits, reasonable use of water and electricity, etc., found that the phenomenon of waste, stop in a timely manner and strictly enforce the relevant penalty system.

3, strengthen the coordination between departments.

4, heavy food safety and hygiene, grasp the safety management.

5, to carry out multi-channel publicity, promotional activities and mutual cooperation with neighboring companies to increase the membership rate.

2023 Catering Work Summary Part 3

I am honored to be here on behalf of the Catering Department and the Garden Theme Restaurant Kitchen Team to share with you the harvest and joy in 20xx. (Below, I report to you from three aspects)

First, to strengthen the awareness of food safety, cost control and market competition, in the first year of trial operation to turn a loss into a profit.

And the garden restaurant since November 6 last year since the trial operation, always strictly control the quality of raw materials and food hygiene, standardize the operating procedures to ensure food safety. In the operation of the restaurant gradually find out and the characteristics of the consumer groups and laws, and constantly and carefully developed in line with the consumer groups and the garden restaurant dishes, according to the seasonal supply of raw materials characteristics, has launched the spring, summer, autumn, winter seasonal dishes and a number of specials and innovative dishes, for example: for the rising prices of raw materials in the market, in the sale of dishes basically to maintain the original price of the premise, we have carefully researched and developed, the use of seasonal dishes Do outstanding, fragrant, flavor, meaning, type of low-priced dishes, such as: stone pot fungus cabbage from March since the start of sales, monthly sales repeatedly topped the list.

According to the different needs of customer consumption we also developed some low-priced, high-quality dishes, citing some of the new processing cooking techniques, especially in September this year, the park provided me with the opportunity to learn the Chinese mood dishes, so that I benefited greatly, and soon applied to the production of dishes in the garden, to give guests a new visual, olfactory, tactile, gustatory quadruple enjoyment, and won the praise of the guests. He Yuan restaurant income climbed month by month, sales from the daily average of 3,000 yuan to the current daily 10-20,000 yuan, the most exceeded 30,000 yuan. Per capita consumption from 20 yuan to enhance to 40 yuan now, and turn a profit. Behind this is the chefs a dish, a plate, a bowl of production processing out, is the chefs in the hot stove side with sweat and hard work of the hands to create.

Second, increase training, standardize the main and auxiliary ingredients of the dish recipe, continuous innovation and research and development of new dishes, in order to gradually build and lay the foundation for the garden restaurant brand.

A year in the business process, we face the biggest difficulties is the staff team is not stable, mobility is greater. Especially from May to November is the busiest restaurant is also the biggest chef flow time, which brings a lot of pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide guests with quality service, we have taken the following approaches:

1. personnel through the use. We will and the garden kitchen, cafe kitchen, and even the staff meal kitchen chef through the use, as well as make full use of the park to give the overtime policy, and strive to overcome the shortage of staff and other difficulties, and successfully complete the task of hospitality again and again.

2. Increase training efforts. This year, the kitchen *** training 56 times, so that the new staff can be more quickly competent position. In this regard, as the head chef, I am duty-bound, physically, in line with the principle of passing on, on the one hand, the use of meal mouth in the actual work of the word; on the other hand, the use of after-dinner time for training, will be their own craft to pass on to everyone, but also will be the new learning to the Chinese mood of the dish practices to the chef training, so as to cultivate and stabilize some of the potential of the chef.

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

4. continuous innovation. Has introduced seasonal cold dishes 18, Chinese and Western hot dishes 72, enriching the choice of guests, the formation of the "stone pot fungus cabbage", "tower incense three cups of chicken" and so on as the representative of the low-cost, low-priced, unique flavors, sales climbed high innovative dishes, loved by the guests. The guests love it.

Third, adhere to the kitchen and the restaurant closely cooperate with the team spirit of mutual assistance, create a harmonious restaurant, *** win good results.

A good catering brand requires close cooperation between the restaurant and the kitchen. Over the past year, our restaurants and kitchens work closely together and are integrated. Kitchen research and development of new dishes, we first in the restaurant waiters in the explanation and training, so that they understand the characteristics of the dishes, taste and nutritional knowledge, in order to facilitate the restaurant manager, foreman and waiter to guests to promote; such as guests have feedback, we adjust in a timely manner in order to achieve guest satisfaction, and to recruit repeat customers.

Especially in the large-scale catering reception services, our restaurants, kitchens, close coordination, cooperation, mutual complementary stage, in the shortage of personnel, facilities and equipment in the case of limited conditions, many times to successfully complete the reception task. There seems to be a simple but not simple dishwashing work, a good dish without clean and sanitary utensils are not on the table, so like the barrel effect, we are missing one, here we are to the restaurant all the staff and other brother departments to express their gratitude, with your work and support, only to have on and off-campus guests and the garden restaurant brand recognition and praise.

2023 Catering Work Summary Part 4

Light and shade, 20xx year has been busy in the past, now the catering department 20xx year's work is summarized, in order to better meet the needs of the company's staff.

First, the main work

Grasp the standardized management. Strengthen the coordination of relations and improve the comprehensive reception capacity.

1, sound management system. At the beginning of the year on all the rules and regulations to modify and improve the development of

The relevant record forms, do what is written, write what is done, the work will be put into practice, so that there are chapters to follow, there are traces to be found.

2, in response to the call of the company's training year, and actively carry out departmental training.

① In order to improve the reception ability of the waiter, improve the level of service, all the waiters from the posture, posture, grooming and other basic aspects and set the table, pouring, withdrawing from the table and other basic skills training.

② nutritional preparation of meals, dishes, food safety knowledge training for chefs.

③ vegetable cleaning process for handymen, dining utensils disinfection knowledge training.

Second, open up business, positive innovation

1, in order to continuously meet the needs of the majority of employees dining, after continuous analysis and exploration,

and through a variety of different channels to collect the views of employees, weekly updated recipes, and last week's repeat, and constantly improve and innovate;

2, in the catering department of the entire staff of the same **** efforts, although not the same as the same period last year, the food and beverage department of all staff, the food and beverage department, the food and beverage department, the food and beverage department, the food and beverage department, the food and beverage department and the food and beverage department. Under the efforts of all the staff of the catering department, although it can not be compared with the same period last year (the same period last year for the free dining model), but the business situation has also had a certain upturn. Annual income of 622906.58 yuan, of which 173501 yuan table meals.

Third, enhance the staff's awareness of the benefits, strengthen cost control

1, in order to further improve cost control, since January 20xx, constantly emphasize the importance of staff savings and comprehensive utilization, and the comprehensive utilization of raw materials or edges of the outstanding contribution to those who are given incentives. For example: broccoli stalks are relatively large, stir-fry broccoli and so on only use its cauliflower, low utilization rate, in order to reduce the waste, the chefs will be broccoli stalks peeled, cut into strips made of pickles. In order to reduce waste, the chefs peeled the broccoli stalks and cut them into strips to make kimchi. This constantly improves the utilization rate, and is also welcomed by the majority of employees and friends;

2. Before May, the price of vegetables has been high. In order to control costs, but also in order not to reduce the quality of the dishes, the cafeteria homemade soybean sprouts, mung bean sprouts, sauerkraut and so on.

Fourth, safety

1, food safety: the kitchen staff is required to strengthen the responsibility in the acceptance of raw materials, and strictly prohibit unhygienic, not fresh and all other substandard products into the kitchen. All dishes, staple foods are required to be made when the meal with the meal, and in strict accordance with the sampling system, each meal on the dishes to leave samples, make a good record, to ensure that there is evidence; refrigerator receipt and inspection, it is strictly prohibited to outsourcing packaging into the refrigerator, resulting in cross-pollution, and at the same time, the stored food to do the first-in, first-out, to avoid the expiration date of the food deterioration;

2, fire safety: liquefied petroleum gas, the use of liquefied petroleum gas, by the person in charge of each meal, the liquefied petroleum gas room and the kitchen. The valves of the liquefied petroleum gas room and the kitchen are checked to eliminate potential safety hazards; equipment operation, the use of equipment with dangerous methods are posted to facilitate staff learning, and all staff are required to check the equipment and facilities before leaving work, and check the power switch and other valves, doors and windows, etc.

Fifth, the work of the existing problems and solutions

1, Poor service quality, reception process is not standardized

Solution: the second half of the year to find downtown hotels, professional service personnel, restaurant attendants for training

2, the restaurant dining process is messy, keep it bad

Solution: due to the small size of the dining room, the dining peak is messy, the new canteen will focus on this measure to try to diversify the dining staff, and at the same time, increase the responsibility of the counter staff, and at the same time, increase the responsibility of the counter staff, and at the same time, increase the responsibility of the counter staff. Increase the responsibility of the patrol staff, increase the frequency of patrol

Six, the second half of the plan:

1, continue to implement the training of waiters, cooks, improve the quality of meals and services;

2, do a good job in the complex building of the cafeteria's related preparatory work (layout, renovation program, etc.).

2023 Catering Work Summary Part 5

The years go by like a shuttle, time flies like an arrow, from 20__ in August to today's ___ January has been more than a year into the job, more than a year in this time there are laughs and tears, there are touched and also bewildered, thank you to Foxglove to give me this opportunity to make me more aware of I am very grateful to Foxchase for giving me this opportunity, which makes me more aware of my own shortcomings and understand that the catering industry is not just as simple as frying a dish.

In this more than 1 year I have learned a lot, but also found a lot of shortcomings and some of the problems:

1, the management is not strong enough, the force is not even, part of the link is weak

In the management process of the management of some of the sensitive issues of the management of the weakness of the many times the quality of the service can not be pinpointed to the service personnel to put forward, so that some of the issues Long-term existence, can not be fundamentally resolved.

2, the kitchen serving speed to be improved

Usually serving speed Jinshan store are still available, but a holiday, the weekend kitchen serving speed, especially the speed of frying plate will be quickly dragged back, resulting in a decline in customer satisfaction, the number of returned dishes rose sharply, affecting turnover.

Work intentions

20___ is a year of opportunity to solidify the management foundation for the restaurant upgrade to be fully prepared to further improve the quality of service, optimize the service process, enhance the existing brand grade, create service highlights, and set up a good image of the restaurant brand.

1, improve store service level

The catering industry is becoming increasingly competitive, and currently has shown a white-hot state, our restaurant only through continuous service innovation, and constantly to meet the customer's service, to achieve the state of the customer's heart desired, we can survive in the next accumulation of competition, through continuous service training for staff to enhance the Everyone's cognitive and practical level.

2, to further enhance the performance

How much daily store turnover is the most important concern to all of us, but also the center of all our problems, 20 ___ in 20 ___ in the enhancement of the level of service on the basis of strengthening the customer management, especially the management of new and old customers, so that the new customers to become our restaurant's customers, so that never ate our Foxglove grilled fish in the people come to eat in our restaurant, I believe that he will be next time. Once, I believe he will definitely come back next time, through different activities to enhance our brand influence, to achieve our performance.

2023 Catering Work Summary Part 6

In mid-January 20xx, according to the usual practice, we 20xx grade tourism, hotel management students for internship, there are many hotels for us to choose from, after careful consideration, we have the honor to come to the second class of Tourism Management of nine of the students Zhenghe International Hotel, including me, for our seven-day internship. Including me, we had a 7-month professional internship. This is our first real contact with society, it is inevitable that the heart will be a little afraid, after the position required and the leadership of the allocation, I was assigned to the Chinese restaurant, with an excited and nervous mood to start our internship. Internship in more than seven months, I feel a lot, benefit a lot.

First, the hotel introduction

xx International Hotel opened in 20xx, is the first xx "Zheng He went to the West" as the theme of the four-star boutique hotels, hotels adhering to the "humanities Zheng He, science and technology Zheng He" purpose, in the design of the "Zheng He's seven". The hotel adheres to the principle of "humanistic Zheng He, scientific and technological Zheng He", and takes the historical event of "Zheng He's seven voyages to the West Ocean" as its theme in its design, adds classical and modern design elements and integrates the world's marine culture, reflecting the unique style of Zheng He. The whole layout focuses on creating a cultural atmosphere, combining oriental culture with world ocean culture, making the hotel full of rich local cultural characteristics and ocean cultural characteristics, creating a warm and comfortable cultural atmosphere for guests.

xx International Hotel compartments are all named after the sailing routes of Zheng He when he sailed to the West Ocean, making the hotel full of rich local cultural characteristics, so that guests can experience the fun of Zheng He's voyage in addition to enjoying the food. xx International Hotel has a restaurant, a lobby bar, a conference, recreation and guest rooms, and adopts a modernized information management system, which allows guests to feel the culture of Zheng He here while enjoying a variety of modern information services. A variety of modern information services, to the guests of the travel life to bring a different experience.

Second, the preparatory work

After coming to the Zhenghe International Hotel, although it is the busiest time, but also did not let us rush to work, but the training department first gave us systematic training, training work is divided into three major blocks:

First, the Ministry of Personnel's pre-job training, indoor training and excursion training in seven hours, mainly to introduce the hotel's general situation, but also to the hotel. We carried out staff quality and hotel management system training, which let us have a general understanding of the work;

The second is the fire safety awareness training, the hotel especially arranged for the assistant manager of the engineering department for us to explain on-site lectures, so that we have a more in-depth and systematic understanding of the hotel's safety and fire safety knowledge;

The third is the training of business skills, this training is carried out throughout the 7 months of our internship by the department. The third is the business skills training, this training throughout our internship 7 months, by the department responsible for the staff for us to carry out uninterrupted skills guidance, 7 months of internship so that we have an in-depth understanding of the work of the department, which is also thanks to the hotel's systematic and comprehensive training. These trainings are very useful for our future study and work.

Third, the internship process

Chinese restaurant is the hotel catering department in the most difficult departments, because the waiter's working hours are not fixed, sometimes very late, there is no specific job description, many times by the guests of the difficult, the psychology of the guests have to bear a variety of blows. In just a few days into the workplace, we are like a fly on the wall, completely unable to comprehend the work of the fixed process and the essentials, just listen to the foreman and the arrangements of the old staff, fortunately, basically all the old staff are particularly friendly to us, the foreman also specially arranged for each of us a master, responsible for guiding us to work. In the later days, we are basically able to skillfully all the work.

Our work in addition to some of the Chinese food table, folding mouth cloth, serving, remove tablecloths, etc., and sometimes have to help in the meeting of our working hours is 8 hours of work, but in fact, not fixed, and often work overtime, but overtime time are recorded, and when appropriate, there will be a compensatory time off. We started with one day off per week then changed to one and a half.

Hotel staff are wearing uniforms, issued by the hotel, but I think our Chinese waiter's uniform color is too dark to wear on the body, looks like no spirit, but I'm glad that: most of the hotel's employees are warm and friendly, regardless of which department, they did not because we are interns and cold hard; in the tired, colleagues of a sweet smile, a common, but "I'm not sure if you're a good person, I'm a good person. After a hard day's work, a sweet smile and a common "hard work" from colleagues will make people feel touched; during breaks and meals in the canteen, we will get together to chat and share each other's feelings, just like a family.

In the service process, I came into contact with all kinds of guests, in the work of both the guests have been praised, but also had guests' complaints, but I did not so proud or dissatisfied, but seriously reflect on what I did not do right, and strive to the next time not to make the same mistakes, and try to provide a better service for each guest, in the Western often meet foreign guests, but my English is not very good, and began to dare not say it. Not very good, I do not dare to speak out, and then slowly I dare to say, and can and foreigners to carry out simple exchanges, I feel the importance of the English language, to learn English well.

Fourth, the internship harvest and experience

Work is a kind of beautiful, but also a kind of happiness. When I present a warm smile for the guests and hear the guests' thanks; when our service gets the guests' praise and praise of the restaurant; when I take the initiative to send off the guests with a sincere and cordial attitude, the guests show a smile of satisfaction. My heart seems to blow through the spring breeze, warm and cozy. Our work is a beautiful cause, in the work of harvesting happiness, in the smile to win respect, in the internship experience life.

(a) Internship harvest

1, the improvement of service consciousness

For hotels and other service industries, service quality is undoubtedly one of the core competitiveness of the enterprise, is the lifeblood of the enterprise. A high level of service quality is not only able to leave a deep impression for the customer, to lay the foundation for its re-visit. Moreover, it can make customers feel honored and establish a good brand and image for the enterprise. Through the training organized by the hotel and the usual department of intensive practice, exercise my sense of service, developed a good habit of facing the guests pan out a smile; learned to use the standard etiquette and politeness to treat the guests, but also understand the importance of learning a good foreign language.

2, the improvement of the level of service

After a few months of catering work, so that we have a certain understanding of the basic business and operation of the catering industry, courtesy is the concentration of a person's quality of reflection, catering industry is more so, to dare to open their mouths to people to ask for a good day, in the process of asking for a good day to people to do the three to: the mouth to the eye to the God to, a can not be less. For the guest's request, to do our best to meet, although some are not the scope of our duties, but also to try to help it convey; although some of the requirements are unreasonable can not be done, we have to use a tactful tone of voice to refuse, and seek other solutions.

(B) Internship experience

1, the food service industry is the window of social civilization

With the rapid development of social and economic development and people's living standards continue to improve, the hotel industry has been rapid development. Although the size of the catering industry, grade level, service level, management quality and other uneven, but from the catering industry in recent years, the development of the situation and economic benefits, the higher the grade of the catering industry, the better the quality of service, the higher its operating efficiency. Because with the development of the economy, the moral quality and spiritual civilization of the people also continue to improve, at the same time, the demand and requirements of this industry is also higher and higher, therefore, the higher the grade of the catering establishments, the more guests. This reflects that the food service industry has become an important window of social civilization.

2, the quality of service is the core of hotel management

The quality of service in the catering industry is the center of the daily management of catering establishments, all employees should have a sense of quality, and managers are more important to establish the concept of service quality. Only in the concept of quality firmly rooted in the daily management of the quality of the real as the lifeline of the enterprise.