Work plan of catering manager 1

1, Service Safety Management of Food and Beverage Department

In the process of catering service, the service personnel should pay attention to keeping and looking after the guests' belongings to prevent them from being lost or stolen. In the cafeteria, as guests get up from time to time, waiters should be more vigilant.

If the guest drinks too much, the service staff should pay attention to observation and persuade him to drink less as politely as possible to avoid accidents such as drunkenness, injury and fighting. Drunk guests should immediately notify the lobby manager and security department to prevent accidents.

Banquets, receptions and catering departments with important guests should designate special personnel to serve and keep food samples for future reference as required. Lock important cigarettes, wine and drinks after work to prevent theft.

After the banquet or various activities, the service personnel should check whether there is a fire hazard.

2, the kitchen safety production management

Do not purchase and use rotten, deteriorated and unsanitary dishes and food.

Kitchen production management personnel insist on acceptance and disinfection of tableware, and prohibit irrelevant personnel from entering the kitchen and dining room backstage to prevent cross-contamination between raw and cooked food, raw materials and finished products in the food production process.

Keep the environment inside and outside the kitchen clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and unhealthy conditions, and put garbage and waste in designated places and clean them up in time.

Food production and marketing personnel must have a health check-up every year. For food producers who are newly employed or temporarily taking part in the work, operators must also carry out health checks and apply for health certificates. Unlicensed personnel are not allowed to participate in the production and sale of contact food.

Chefs should maintain personal hygiene, wash their hands before work, wear clean work clothes, do not wear long nails and ornaments, do not use food or food raw materials that have expired, and do not make unsanitary utensils and drinks.

Kitchen staff should pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the range hood clean.

Kitchen staff should strictly check whether the gas, water and electricity are turned off after work, find and eliminate hidden dangers in time, lock the doors and windows after ensuring that there is no abnormality, and designate special personnel to be responsible for the safety management of each position. Electrical appliances, heating stoves and catering supplies should be handled by special personnel, and the operating procedures should be strictly observed.

Kitchen staff should be familiar with all kinds of emergency measures and skillfully use all kinds of fire fighting equipment.

3. Hygienic management of food storage

Do a good job in mildew prevention, insect prevention, temperature and humidity control and regular cleaning and disinfection of grain warehouses. Reduce the pollution of food by external factors. All kinds of food should be stored separately. Food and non-food, raw materials and semi-finished products with health problems and normal food, short-term storage and long-term storage of food, food with odor and food easy to absorb odor shall not be mixed and piled up.

We should do a good job in the acceptance of stored food. If the spoiled food cannot be put into storage, the stored food shall be regularly inspected for hygiene and quality.

4. Hygienic management of food sales

Waiters in the food and beverage department should have regular physical examinations. Once infectious diseases are found, they should be transferred immediately, and food hygiene education should be given to the staff who come into contact with food frequently.

The food sold should be non-toxic and harmless, meet certain nutritional requirements, and have corresponding color, fragrance and taste. Do not sell rotten, spoiled, moldy, moth-eaten, unclean, mixed with foreign objects or other foods that may endanger human health. All kinds of tableware, tea sets and containers, tools and equipment for food must meet the requirements of food hygiene and prevent food pollution.

Catering Manager 2 Work Plan

First, the internal management of restaurants.

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively achieve the business objectives.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to make a catering promotion plan, and collect customer feedback to improve it in the implementation process.

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Pay special attention to the construction of the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

6. Hold a meeting of all staff of the restaurant at least once a month, analyze and report the monthly operating indicators and income and expenditure of the restaurant, and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

7. Work closely with the kitchen, check the quality of the dishes, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, rationally use water, electricity and other resources, reduce waste, reduce costs and increase profits.

9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, assign special personnel to clean and tidy all areas of the restaurant regularly, and provide guests with a comfortable and high-quality dining environment.

Second, marketing.

1. Make extensive publicity through various media channels, increase the restaurant's visibility in the local area, lock in the target customer base, and increase publicity for the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.

3. Firmly grasp the corporate catering culture of Florence Pizza Restaurant, show the cultural theme and connotation of this casual western food from the aspects of decoration style, high-quality food and warm and thoughtful service, and seize this selling point, which will make the restaurant have unlimited vitality.

Third, business strategy.

This restaurant is located in the prosperous area of Jiangdong, with a good dining atmosphere, and there is little problem with the flow of people and customer base. Because of this, relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants and so on. Are our competitors to varying degrees, so:

1. At the initial stage of operation, we should develop our own characteristics and avoid its sharp edges. We should not win by the variety of products, but concentrate on making the signature product "pizza" of this restaurant well. Only by clenching our fists can we have strength.

2. Combine the leisure features of this restaurant and increase the promotion of afternoon tea.

In the long run, it is our goal to continue to open branches and implement multi-store operation.

Catering Manager 3 Work Plan

In the new year and new trend, in the work of 20xx, our department will focus on the core goal of profit, and strive to create a brand strategy of "full of love, comfortable home" from the aspects of food production, service quality, cost control and marketing innovation, and create a new situation in hotel catering. The specific work is as follows:

First, take production as the "leader", increase the core competitiveness of catering, build a brand of "xx cuisine, xx cuisine" and build a good reputation of xx cuisine.

The products on the first floor are mainly "fast", and the varieties of colors are constantly changing. Some local snacks are introduced in time, mainly based on "stabilizing the first floor". In terms of products on the second and third floors, we will intensify innovation. First, keep dishes popular with existing customers, constantly strive for perfection, formulate standard menus, and standardize dishes in time. At the same time, through the marketing activities of food festivals and various festivals, new varieties of dishes are introduced. It is planned to hold a food festival in March-April of xxxx, aiming at distinctive taste, affordable price and close to mass consumption. From June to September, it is planned to launch new cuisines to meet the innovative tastes of more customers. At the end of June 10, we tried our best to cater to the tastes of high-quality, nutritious and distinctive business banquets, mutual invitations from units and various high-end consumer customers. Strive for greater market competitiveness of dishes, constantly improve the innovation system of dishes, further manage the development and research of dishes, supervise the quality and follow up the feedback, and open a good social image of nutritious meals, reasonable meals and exquisite meals in xx, thus winning more customers.

The second is to take training as the service means and grass-roots managers as the core, and strive to build an excellent team with excellent service level. To cope with the fierce competition in the catering market.

Service is the second core product of catering. In xxx, we will closely focus on the theme of "full of love, comfortable home" and carry out periodic cycle training. Through training, assessment and retraining, we will constantly consolidate various service knowledge. Ten high-quality catering services are planned, that is, based on the service process, some more detailed personalized service contents are summarized to form ten easy-to-understand contents, and each floor is required according to the different actual conditions of this floor. The foreman and supervisor follow up the implementation, further refine and improve the overall service, and at the same time test the implementation effect through assessment. The service on the first floor is still based on the service policy of "fast", "accurate" and "skillful", while highlighting the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. On the second floor, we should focus on creating the atmosphere of the restaurant, adding tablecloths and mouthparts to make the color of the banquet hall more festive. You can consider making chair covers, highlighting the theme of Longfengtai banquet in the hall, and continuing to build a banquet brand from the details of restaurant layout. The box service on the third floor highlights personality. Regular customers, in particular, should strengthen emotional communication with guests, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and establish a part-time marketing team of the catering department based on the third floor. Excellent employees and some managers on all floors will use non-business hours to visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and use the opportunity of serving in restaurants to get to know customers and formulate marketing.

Third, reduce expenses, save costs and strive for profit margins.

Cost control is the focus of work this year. This year, the hotel stipulates that the gross profit margin of the kitchen is 57%, and the gross profit margin over the years has a certain gap from this figure. This year, the procurement of raw materials will be strictly controlled from the beginning, and special personnel will be arranged to be responsible for the acceptance and sign the bill, instead of the previous situation of separate acceptance of each kitchen, thus controlling the cost of raw materials. In addition, we will strengthen the management of the use of kitchen raw materials to prevent waste. Constantly improve the department's energy management system and porcelain management system, control the export and use of low-quality consumables, set up property accounts on different floors, make full use of existing warehouses on each floor, put all kinds of articles in classification code, avoid the past disorderly stacking, prolong the service life of articles, and try our best to realize more profits of the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.

Finally, I believe that under the correct leadership of the hotel leaders, our department will mobilize the enthusiasm of all the staff in the department and go all out to create better results.

Work plan of catering manager 4

First, food promotion:

1, the first quarter: holiday feast.

It is suggested to use morning tea as a selling point in January; In February, New Year's Eve is a selling point. Private cuisine is a selling point in March.

2. In the second quarter, it is suggested to launch special take-away activities such as "Golden Pig Sacrificing Ancestors" and "Goose Fragrance" in April. In May, promote healthy dishes with "fragrance of melons and fruits"; In June, the "Cool Summer" activity month was launched.

3. The third season: It is suggested to launch the "Twelve Constellations Delicious Notes" in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, the "Lanting" reunion moon viewing activity was launched.

4. Fourth quarter: It is suggested to launch "Oyster Food Month" and "Crab-free Food Month" in 10; 1 1 month launched the winter tonic stew series and the "Bake You-A Spicy Flavor" charcoal food festival. /kloc-in October/February, the "Colorful Leaf spa" series of gourmet dishes and the annual feast of "Top Ten Specialties of Lanting" were launched.

Second, team building:

1. Improve the employment system and training system to improve the overall quality of employees.

(1) Strict labor and employment system, the catering department selects qualified new employees and ensures the recruitment quality. At the same time, superior leaders go deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.

(2) Improve the training system. In order to make the training achieve the expected results, the management of the catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Polite Terms and Safety and Hygiene Knowledge throughout the year.

(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on the products launched.

2. Standardize management and improve the system.

(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work but also cooperates, implements the management system from top to bottom, rewards and punishments the management benefits, improves the overall quality of managers, and makes the management work go smoothly.

(2) Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily evaluation meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.

(3) Establish a supervision system for product evaluation and supply. In order to limit the bottom and predict the variety, coordinate with various departments to provide products. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.

(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination between various departments.

(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.

3. Stability of the team: In view of the high mobility of catering service personnel, in order to stabilize the hotel catering service, it is suggested that our department should take the work of stabilizing the team as the focus of xx years.

(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.

(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and let employees have a sense of belonging to the hotel.

(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.

Third, develop business, expand income channels and expand operating income:

With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.

1. Cooperate with local wedding companies, sign reciprocal promotion agreements, and open up revenue-increasing channels for the development of wedding information in our store.

2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to promote business.

4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge. Sales staff enrich the floor to communicate with customers and order food when they are busy, and solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.

5. Do a good job in catering promotion for important holidays.

6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.

Fourth, enhance employees' welfare awareness and strengthen cost control;

1. Emphasize the importance of cost control and cost saving, enhance employees' interest awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the cost regulations, raw material receiving and dispatching custody system, loophole plugging system, rational use system of raw materials, office supplies collection system, and goods procurement system.

2. Strictly implement the market inquiry system to ensure the cost control of raw materials.

Service safety management of catering department In the process of catering service, service personnel should pay attention to keeping and looking after guests' belongings to prevent them from being lost or stolen. In the cafeteria, waiters should be more vigilant, because guests will get up and leave the table from time to time. If the guest drinks too much, the service staff should pay attention to observation and try to persuade him to drink less politely, so as not to make trouble after drinking and hurt people.

The work plan of the food and beverage manager Chapter 5

I. Business objectives:

In 20xx, the annual operating budget revenue of the Food and Beverage Department was 6.5438+0.85 million, and the average annual food cost rate was 42%. The average cost rate of drinks is 48%, and the specific monthly turnover budget for the whole year is as follows:

Second, the management objectives:

1, staffing:

(1) Cooperate with the personnel department to control the staffing of the food and beverage department within the prescribed scope, and realize the reasonable compression and rational use of personnel resources. The staffing of each post in off-peak season is as follows:

(2) Restaurants and kitchens will evaluate employees' attendance every quarter, including attendance, gfd, courtesy, labor discipline, teamwork spirit, work attitude, service skills and work efficiency. Praise employees with good performance and criticize and educate employees with low scores as one of the quarterly and year-end assessment conditions.

(3) Improve the management quality of the foreman in charge, implement vertical leadership in each position, reduce repeated command, implement the responsibility system layer by layer, avoid work mistakes and strengthen personnel management.

(4) Require all departments to implement the daily briefing system, which shall be presided over by each post and manager and uploaded to the departmental meeting of the day. The foreman of each department is responsible for checking the employees' gfd, work labels, work shoes, socks, hair and nails, and correcting the unqualified employees in time.

(6) Excavate potential talents among existing employees and cultivate a group of business backbones with good professional knowledge and high service skills.

(7) The person in charge of the post should communicate with employees every day, solve some practical problems of employees, report some good suggestions and ideas of employees to the department, analyze and educate some bad ideas of employees, and nip bad signs in the bud.

(8) Care about employees' lives beyond eight hours, and incorporate dormitory management into departmental management.

2. Commodity management

(1) The heads of all departments under the Food and Beverage Department should carefully formulate the monthly purchase, replenishment and requisition plans for all kinds of items to further make the best use of them.

(2) The person in charge of each department and the shift leader should supervise the registration of daily items in this department, and designate a special person to be responsible for statistics, distribution and collection, and make a monthly report loss plan.

(3) Cooperate with the Finance Department to do a good job of monthly inventory of all kinds of commodities, and strictly follow the monthly inventory plan of drinks and commodities.

(4) Improve the registration system for loss reporting of all kinds of articles, enhance employees' sense of ownership, and ensure that everything is asked and articles are managed. Ad valorem compensation system will be implemented for the loss and damage of articles caused by negligence.

Third, the training objectives:

In order to ensure the integrity of catering service and form a catering service link from welcome service, food quality to drinks, food hygiene and settlement, our department will formulate the following training plan:

1. Next year, the Food and Beverage Department will hold a meeting to discuss what should be known in the service work of the Food and Beverage Department, and compile the problems caused by negligence, carelessness and frequent complaints from guests in the past as the matters that every employee should pay attention to and training materials to avoid unnecessary complaints.

2. In order to improve the management level of the supervisor of the food and beverage department, we will use the morning meeting to conduct targeted training, analyze and discuss the problems that appear every day, and solve them in time.

5. In order to enable each employee to be multi-functional, the Food and Beverage Department will also implement the post cross-training system, and carry out internal cross-training in the off-season or off-season, so that more employees can understand and master the service processes of business knowledge in different positions.

6. Conduct irregular assessment and evaluation on employees' business knowledge and skills every quarter, thus achieving the goal of survival of the fittest.

Four. Promotion target:

1, our department constantly changes the style and taste of dishes according to the needs of customers and markets, and provides personalized service and food preparation according to the characteristics of consuming guests, so that popular conference meals and local flavor features can be divided into three grades: high, medium and low, so as to meet the needs of different guests.

2. The kitchen will launch 8- 10 innovative dishes every month as the chef's special recommendation every month.

3. According to the needs of the guests, the meeting menu and banquet menu will be adjusted regularly every quarter, so that the guests have the feeling of often eating and always being new; Always consult customers, constantly improve, win repeat customers and increase economic benefits.

4. The following activities will be carried out during the festival:

(1) Valentine's Day package goes online in February 14 (2) Lantern Festival goes online on February 23rd.

(3) During the Spring Festival, holiday dishes with the meaning of blessing names will be launched.

(4) "Military Package" will be launched on August 1 day. (5) According to different festivals, launch special preferential activities such as Teachers' Day, Children's Day, Mother's Day and Women's Day.

5. Wedding reception

(1) Minimum meal standard 780 yuan/table from Monday to Friday.

(2) Minimum dining standard for 880 yuan/table and holidays.

V. Cost control objectives:

1. Operating expenses:

(1) water saving: it is forbidden to wash the ground with water in all posts, and the kitchen is not running, so that it can be turned on when necessary and turned off when not in use.

(2) Save electricity: people should turn off the lights at all posts, and only turn on the night lights when there are no guests at ordinary times.

(3) Use of air conditioner: Adjust the air conditioner to the specified level according to regulations. Don't turn on the air conditioner in a single room without guests. Turn it off after the guests leave and send someone to check it before going to work every day.

(4) Receiving system: According to the receiving system of office supplies formulated by the Food and Beverage Department, the old ones are replaced with new ones.

(5) Use of low-value consumables: Recycle recyclable items and strictly control the use of paper.

(6) Use of cleaning products: if you can use low prices, you don't need high prices. Add liquid medicine reasonably in proportion, and try to control the total expenditure of cleaning products to a minimum. Clean and disinfect tableware in strict accordance with operating rules and regulations, so as to handle it with care and reduce the damage of tableware.

(7) Strict compensation and punishment system for tableware and utensils.

2. Food cost:

Doing a good job in controlling the cost of food raw materials can prevent and reduce the loss, waste and high cost of raw materials in the whole process of production and operation of catering enterprises, so that all kinds of raw materials in catering enterprises can be fully utilized and the maximum economic benefits can be exerted.

(1) Fully cooperate with the purchasing department to do a good job in purchasing raw materials, and achieve five musts: the products must be right, the quality must be excellent, the price must be reasonable, the quantity must be appropriate, and the documents must be complete.

(2) In order to ensure the correct variety, high quality and low price, it is suggested to purchase through various channels and methods.

(3) Strict acceptance system for raw materials must be consistent with four aspects: the varieties of raw materials are consistent with those in other places, the prices are consistent, the quality is consistent, and the quantity is consistent.

(4) The warehouse keeper is responsible for the acceptance of raw materials stored in the warehouse; Raw materials sent directly to the kitchen should be accepted by the person in charge of the kitchen.

(5) The raw materials must be physically inspected, counted and weighed at the time of acceptance, and the raw materials with poor quality, high price, decay and deterioration are refused to be used.

(6) Further clarify the production operation procedures, abide by the production operation system, ensure that all production processes are connected with each other, and improve labor efficiency.

(7) Production and processing shall be carried out in strict accordance with the quality standards of dishes, with the principle of high quality, low price and rich nutrition, so as to make excellent dishes with good fragrance, taste, shape and nutrition, make rational use of raw materials and reduce unnecessary waste.

(8) Strictly implement the system of collecting all kinds of dishes and condiments, rationally use valuable condiments, and the chef should personally check the collection to prevent running, running, dripping and leaking.

(9) In daily work, the managers of each department should strictly supervise and severely punish all kinds of wasteful behaviors, so as to control the overall cost of the catering department within the standard range.

Six, safety management objectives:

1. Strictly require employees of all departments to abide by the rules and regulations formulated by the building and the food and beverage department.

2. Strengthen the sense of ownership, pay attention to finding hidden dangers of accidents, report and solve them in time.

3. Use all kinds of machinery and equipment in strict accordance with the operating procedures and conduct regular inspection, maintenance and repair.

4. Do a good job in the use and storage of natural gas and alcohol tanks in accordance with the Regulations on the Management of Flammable and Explosive Dangerous Goods.

5, cooperate with the engineering department to check and clean the ventilation and smoke exhaust pipes on a regular basis.

6. Do a good job in the daily cleaning of each business area to ensure the smooth passage.

7. Pay attention to the hygiene of the kitchen operation room and often clean the parts that are easy to be polluted.

8. The goods in each business area shall be stored and kept in strict accordance with the principle of classification, and shall not be piled up at will.

9. Irrelevant personnel are strictly prohibited from entering the business premises.

10. Strictly implement the principle of "three don't let go" when handling accidents, "don't let go if the cause of the accident is unknown, don't let go if the responsibility is unknown, and don't let go if the rectification measures are ineffective".

Seven, health quality management objectives:

Strengthening the management of food hygiene and environmental hygiene plays a vital role in improving food quality and preventing food pollution and food poisoning. In 20xx, the Food and Beverage Department will strictly standardize and implement various hygiene quality management standards to ensure the health of dining guests.

1, environmental sanitation:

Take the method of "four decisions", that is, divide the work according to people, things, time and quality, and the responsibility lies with people, so that the windows are bright and clean, the walls are bright, all kinds of decorations and lighting are dust-free, the floor or marble floor is waxed and polished regularly, the carpets in western restaurants are cleaned regularly, and the dining table should be scrubbed with cleaning agents frequently, so that there can be no peculiar smell. The range hood on the kitchen floor and above the kitchen table should be cleaned regularly, as well as the stove, counter and dining table.

The department manager will lead a team to inspect the food and beverage area twice a month irregularly, and rectify the problems in time when they are found.

2, tableware hygiene:

Tableware implements "four customs", one wash, two brushes, three flushes and four disinfections. At that time, all used tableware had to be cleaned and disinfected. Be sure to clean it twice when it is hot, once with liquid medicine and once with clear water. The washed tableware is kept by the logistics department and delivered on demand.

3, food hygiene:

(1) Strictly implement the relevant provisions of the Food Hygiene Law, and require all chefs according to the quantitative classification management standards of A-level enterprises.

(2) Formulate detailed rules and operating procedures, and every chef should know the contents and operating methods.

(3) Every kitchen manager should sign a food hygiene responsibility book, which should be implemented layer by layer, and the responsibility should go to people, so as to ensure that there are no accidents throughout the year.

4, personal hygiene:

Personal hygiene should be "four diligence": wash hands frequently, cut nails frequently, take a bath frequently, change work clothes frequently, cooperate with the epidemic prevention station in time to do a good job in training and health inspection, and serve the guests with a good mental outlook.

Looking forward to 20xx, all staff of the catering department will unite more closely around the leaders of the building, unswervingly create social, economic and political benefits of the enterprise, constantly update management concepts, innovate management methods, enhance service awareness and broaden service areas. We are confident, determined and capable of doing all the work of the food and beverage department to the satisfaction of leaders at all levels in the new year.

The above is the 20xx work plan of the Food and Beverage Department, please review it by the general manager!

food and beverage department

20xx May 3 1