⑤ In order to further improve the reception quality of the grand banquet, understand the overall taste and development trend of the Huaihua grand banquet market, and establish a complete historical record of the reception of the grand banquet, under the guidance of Vice President Jia, a quality tracking table of the dishes of the grand banquet was formulated and implemented, which provided a good basis for gradually improving the reception level of the grand banquet and finding out the problems existing in the service of the grand banquet; ⑥ In view of the current situation that the basic work of the catering front desk attendant is not solid and the quality of the dishes in the kitchen is unstable, combined with the current situation that the dining rooms rebound and the tables are scattered, in order to further improve the "two qualities", stabilize the source of consumers, strengthen the consciousness of all catering guests, change the service concept, actively implement the measures in the Regulations on Integrity Management of Huaihua Hotel, and provide efficient, high-quality and fast services for the guests, the department holds a coordination meeting between the front desk and the kitchen every Wednesday and Saturday. Third, take the initiative to communicate and seize the key of the tourist market. In order to further stabilize the tourist source, improve the customer's loyalty to the hotel and maintain and improve the good business situation of catering in the first half of the year, our department actively played the role of the outreach working group and started to work from the following aspects: ① Regular telephone contact with frequent customers and big consumers, telephone contact or door-to-door visits to customers who suddenly spend less in a certain period of time, and understand the reasons why they do not spend or spend less. And made records and rectification. In the third quarter, the department paid more than 200 telephone calls to regular customers. Through departmental efforts, consumer units such as Tianzhou Education, Passenger Transport Section and Third Hospital have increased significantly compared with the first half of the year. ② In order to further embody the humanized service of the hotel, the department presents flowers or cakes to guests who come to the store for their birthdays in time, such as general manager Zhang of the industrial company, his family and some leaders of the municipal party committee. (3) In order to reflect the hotel's emphasis on regular customers, the department's outreach team timely fed back the information on the development and launch of new dishes to regular customers, invited guests to come for consumption and taste and put forward valuable opinions; Fourthly, the Zhang Chi degree is moderate, which lays the foundation for the stability of the team. The third quarter is a quarter in which new and old employees in the department alternate, and it is also a quarter in which the workforce is prone to fluctuations. To this end, in order to improve the overall cohesion and relieve the work pressure of employees, the department organizes employees to have dinner in social restaurants (Dynasty Restaurant, Xiangshui Family, etc.). ) Good batch operation not only deepens the mutual understanding among employees, but also absorbs the advantages of social restaurants; Secondly, the department regularly holds floor meetings on different floors, front and back, reviews and summarizes the weekly work, rewards and punishments according to the individual's work performance, promotion ability and complaints during the week, and takes advantage of the opportunity of pushing new dishes in the kitchen every month to organize some employees with good performance and strong promotion ability to participate in the tasting and evaluation of new dishes, which not only has the effect of on-site training, but also enhances the self-confidence and honor of employees. In short, through the implementation of the above measures, employees have been better stable. Fifth, pay close attention to team building, form an atmosphere of implementation, strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of implementation. The department shall set up a quality inspection team with the backbone of the foreman or above as its members, and take turns to cooperate with the quality inspection every week to conduct quality inspection in all areas of the department, punish the regional leaders with the most serious problems or order them to make rectification within a time limit, and conduct a informed criticism at the departmental ministerial meeting to reward the regional leaders who perform well in each inspection; Secondly, the department also comments on the work of the backbone above the foreman every month, rewards the excellent and punishes the poor, and puts forward requirements for the next step. In order to improve the overall management and control ability and management level of the backbone, the department specially implemented a professional training for the backbone at the foreman level, which not only understood the problems and weak links existing in the implementation and management of the backbone, but also strengthened the learning consciousness and crisis consciousness of the backbone. Third, the main problems in the third quarter, although the work of the food and beverage department has achieved good results, there are still many problems and weak links, which are far from the requirements of hotels and companies and the expectations of employees. The main manifestations are: 1, the department's safety awareness is relatively weak, and the staff's safety knowledge training is not enough, resulting in 10 package for dinner on October 9. 2. Not paying enough attention to participating in the city skills competition, resulting in the unfinished task of participating in the China banquet of the city skills competition department; 3. The daily workflow of kitchen posts needs to be further standardized, and complaints about slow serving and inconsistent cooking standards still occur from time to time; 4. The targeted training methods and efforts for the front desk staff are not enough, and the called service still happens from time to time; 5. The department lacks strength and effective methods for background management, which leads to more daily violations of discipline and discipline of employees than other offices; Main work arrangements for the fourth and fourth quarters The fourth quarter is not only the last quarter of the second year of the hotel's deepening profit target joint-stock management, but also the quarter in which catering laid a solid foundation for the work in 2006 and advanced to a higher level. In the fourth quarter, on the basis of the good business situation in the first three quarters, we took the opportunity of the "three festivals" promotion activities and reception services for the Spring Festival, Lantern Festival and Valentine's Day, focused on continuous stability, improving the occupancy rate of private rooms and consumption grade, paid close attention to "two qualities" (product and service quality), and changed the team work style with the focus on strengthening two consciousness (competition consciousness and crisis consciousness) on the premise of stabilizing the staff. Strive to achieve the fourth quarter profit target of catering income of 6.5438+0.88 million yuan, and focus on the following aspects: First, do a good job in the implementation of winter warm management measures and the supervision of the effect to ensure a double harvest of benefits and word of mouth; Second, do a good job in the Spring Festival promotion series to ensure that the income generated during the Spring Festival will increase by 20% compared with the same period of last year, and the staff will be stable and there will be no accidents; Thirdly, take the reception and service of various wedding banquets and birthday banquets in the fourth quarter as a wedge machine, and strive to improve the quality of wedding products and services, so as to lay a solid foundation for seizing the market share of wedding banquets in 2006; Fourth, the lobby on the second floor adheres to the business idea of low starting point and more affordable mass consumption, pays close attention to product guarantee and fast service, and strives to greatly improve the seating rate on the scattered table compared with the previous three quarters; In short, I firmly believe that under the correct guidance of the company and hotel leaders, with the strong support and help of the brother departments, and with the concerted efforts and hard work of all the cadres and employees in the department, we will be able to complete all the tasks in the fourth quarter and realize the goal of "developing catering" put forward by the company and hotel leaders!