Model essay on food and beverage week work plan

Weekly planning is to plan and use certain skills, methods and tools in advance to realize flexible and effective use of time, so as to achieve the established goals of individuals or organizations. This belongs to the category of time management.

Continue to further strengthen food safety and hygiene management, strengthen employee training, and improve the overall business level and service quality of employees.

Second, further strengthen the political and ideological work of employees. Organize employees to study politics regularly, constantly improve their awareness of serving teachers and students, and be polite, civilized and enthusiastic.

Third, strictly implement the Food Safety Law, and staff must hold health certificates to prevent food safety and hygiene accidents.

Four, do a good job in food procurement, transportation, storage and daily food hygiene management, who found that food deterioration, corruption, and resolutely do not purchase, to prevent food poisoning.

Five, do a good job of cleaning and disinfection of kitchen utensils and tableware, tableware should be disinfected every meal, and ensure that tableware and food are stored separately to prevent cross infection.

Six, to ensure that the rough machining runs in accordance with the operating rules, so that the food placed on the table is beautiful and clean, strengthen fly prevention measures in summer, and do a good job of heat preservation in winter.

Seven, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.

Eight, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, pay attention to the cost-effective.

Nine, correctly handle the working relationship between employees at all levels in the restaurant, support each other, live in harmony and work together.

10. The purchased goods must be accepted by the inspector of the canteen warehouse management center and the restaurant manager at the same time, then sign the invoice and submit it to the accountant for reimbursement.

Eleven, the procurement of kitchen materials (tableware, cookers) and other materials, must be reported to the management office for approval before purchasing.

Twelve, to consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.

13. Wear work clothes during working hours. Smoking and other things unrelated to work are strictly prohibited during working hours. Take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The restaurant manager is responsible for the overall cleaning of the restaurant on Friday, so that the restaurant is always clean, hygienic and orderly.

Fourteen, further improve the target management system and system construction, and further improve the assessment methods.

Fifteen, to change the service mode, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.

Sixteen, give full play to the functions of the group management committee, hold regular meetings, and timely listen to and feedback the information between teachers and students.

17. All staff should accept new challenges with a new attitude. In order to ensure the all-round development of catering work, we are confident to abide by the school rules and regulations, pay attention to economy, implement the work, and make due efforts to establish a good overall image.

extreme

1. About the annual and monthly business responsibilities of the hotel, the bonus commission plan for secondary consumer goods in rooms, the commission plan for drinks, and the commission plan for barbecue meals and drinks will be notified to all departments in the form of meetings at the end of this month;

2. Do a good job in the service training and production plan of the restaurant's New Year's Day holiday discount activities, and follow up the dining situation of employees on the holiday day;

3. Continue to preside over and organize the directors' meeting on Monday and the departmental communication meeting on Wednesday to solve the problems that all departments need to coordinate and communicate at the meeting;

4. Make a room bundling sales plan, follow up the advertising company to make restaurant 20 yuan cash coupons, hotel 100 yuan 500 yuan cash coupons, and follow up the VIP card return of western restaurant.

5. Continue to follow up the recruitment of all departments of the hotel and make timely supplements to maintain the normal operation of the hotel;

7, to ensure the normal operation of the hotel liquidity, reasonable repayment. This week, I also paid Teacher Chen a salary loan of 20,000 yuan and some work clothes.

8. Continue to follow up the maintenance of the front desk system, follow up the work processes and service skills training of various departments, and improve the overall service level of the hotel;

9. Regarding the market price of vegetables, this week we will conduct market research on various markets in Zhuhai by accounting and statistics, and try our best to find markets with more favorable prices so as to purchase goods in the future;

10, near the end of the year, do a good job in fire safety of all departments and personal safety of employees, and arrange more inspections and investigations by the security department;

Tisso

I. Planning

(1) According to the actual situation in the store and the company's policies, the front office and kitchen staff are reasonably deployed to save personnel costs and realize one person with multiple posts; One post and many responsibilities.

(2) Analyze the historical turnover, reasonably estimate the purchase order, ensure the freshness of the dishes, and strive to achieve zero inventory of vegetables, bean products, meat and seafood purchased on the same day to save costs.

(3) Strengthen and cultivate the safety awareness of all employees in saving water, electricity and coal;

Second, the management of dishes

(1) Record the recycled dishes every night and make full use of them reasonably.

(2) The acceptance of dishes, the processing, production, semi-finished products, finished products and promotion of dishes become a connecting line, and every link is strictly controlled and put in place.

(3) Strengthen the training, innovation, promotion and taste of dishes, and make various cooking methods with the same raw material.

(4) The serving amount should be moderate to ensure the color, fragrance and taste of the dishes; According to the actual passenger flow in the store, you can track the dishes corresponding to different time periods, which is convenient for customers to choose a variety of dishes and increase turnover.

Third, the training plan

(1) Perform the morning meeting every morning; Morning meeting time, training polite expression and promotion skills.

(2) Hold a management team meeting every week; Summarize the store operation, training results and training progress, and adjust the training plan in time; Facilitate better store management.

(3) Zhou Yue irregularly trains the standard of cooking twice, the speed of cooking, the collocation of dishes, and introduces different dishes for different guests, so as to cope with the peak hours reasonably and easily.