First, the hall ground site management
1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.
2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post and supervise the use of guests' manners, so that employees will develop a good attitude.
3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their respective work contents, and carry out division of labor and cooperation.
4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.
5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.
6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination. 7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.
8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.
9. Establish a restaurant case collection system, reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, and provide an important basis for improving daily management and service. All restaurant employees will analyze and summarize the collected cases and propose solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.
Second, the daily management of employees
1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the role change and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.
2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.
3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service and formed a consensus on daily service consciousness.
Third, there are shortcomings in the work.
1, in the process of work, the details are not enough, the work arrangement is unreasonable, and the priorities are not very clear in the case of more work.
2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.
3. There are not many interactive links in the training process, which reduces the vitality and vitality.
Four. 20 19 year work plan
1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.
2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of discussion, and build the service quality seminar into an exchange platform for all service personnel to learn from each other, share service experience and stimulate their thoughts.
3. On the basis of the existing service level, innovate and upgrade the service, focus on service details and humanized service, improve the entry qualification of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily service, establish quality service windows, create service highlights, and innovate service brands on the basis of brands.
4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.
5. Strengthen the maintenance of member customers.
V. Overall management of restaurant planning.
1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.
2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to develop good habits of saving, use water and electricity rationally, find waste, stop it in time, and strictly implement relevant punishment systems.
3. Strengthen inter-departmental coordination.
4. Pay attention to food safety and hygiene, and do a good job in various safety management.
Chapter 2 1, main work and practice
In the first half of 20 18, the food and beverage department continued to rise in a good business situation. It is also a quarter in which the hotel takes the city's tourism hotel service skill competition as the starting point to enhance the catering brand and market share. It is also a quarter in which the Food and Beverage Department lays a good foundation for the company and the hotel to achieve the strategic goal of "developing food and beverage". To this end, while summing up the achievements in the first half of the year, the department identified the existing problems and weak links, and combined with the actual situation of the department, set out to carry out the following five tasks.
First, innovative management, highlighting the theme of "generating income and creating profits"
Income generation and profitability are the eternal themes of enterprises. In order to improve the income-generating capacity of the department, according to the annual overall work arrangement, the department has done the following work:
(1) In order to further enhance the department's popularity and the popularity of Huaida Catering, the department took the celebration activities as a wedge to thoroughly implement the work related to the special reward and promotion activities for the celebration. During the promotion period, the department * * * sold more than 5,000 kinds of special dishes with an amount of more than 80,000 yuan, which was well received by consumers.
(2) In order to strengthen the external influence and publicity effect of grand banquet, on the basis of successfully arranging the menu of grand banquet in winter for many years, the menu of grand banquet in winter was formulated and published. In the third quarter, the department * * * received various banquets 13 14 tables, with an amount of 456 177 yuan, with an average of 347 yuan/table.
③ In order to enhance the hotel's popularity and brand effect among VIP customers, seize more and more high-end customers, and fully display and reflect the hosting effect and organizational ability of large-scale banquets in the hotel, the department successfully received more than 300 Christmas buffets and Four Seasons Flower City signing ceremony buffets hosted by the hotel. With the help of the department's successful experience in receiving buffet, the department put forward a number of valuable opinions to the person in charge of Four Seasons Flower City, which was well received by the organizers. ⑤ In order to strengthen the innovation consciousness of the kitchen department, ensure that catering products are often replaced by new products in color and variety, and achieve the purpose of retaining and stabilizing old customers with new dishes, the kitchen department has launched more than 0/00 kinds of new dishes/kloc-in the past three months, and a number of new food development experts such as How to Xing Zhi, Yang Ping, Fan Jiaxing, He Fa and Liu Fanghua have emerged;
The second is to change ideas and consolidate the foundation of "quality construction"
Quality is fundamental, quality is the lifeline of enterprise development, and quality is the eternal theme of enterprise. In the third quarter, in order to achieve the strategic goal of "developing catering" put forward by the company and hotel leaders at the beginning of the year and maintain the good development trend of catering in the first half of the year, our department began to carry out the following six aspects of "quality construction":
(1) In order to successfully complete the hotel service skill competition organized by the Municipal Tourism Bureau, according to the overall work arrangement, our department began to formulate and implement the implementation schedule for catering staff to participate in the city skill competition as early as 10. With the great attention of hotel leaders and department personnel and the joint efforts of the contestants, the Food and Beverage Department won the first prize of Chinese table design and the third prize of Chinese banquet setting in this skill competition.
(2) According to the good business situation in the first half of the year, in order to maintain this good business momentum, and get further promotion and information understanding in cooking innovation and the introduction of high-quality raw materials, under the leadership of Vice President X, the department organized some backbone chefs to make a comprehensive inspection of the raw material markets and social restaurants in xx, xx, which not only broadened the chefs' horizons, but also introduced a number of special dishes and high-quality raw materials such as Brazilian barbecue, Huaida health-care treasure and country bacon. ④ In order to standardize the placement and quantitative management of kitchen tableware, reduce the damage rate of tableware and improve work efficiency, the department drafted and implemented the Interim Measures for the Standardized Placement and Daily Management of Kitchen Tableware and Supplies in Catering Department in February/Kloc-0. At the same time, in order to unify the dishes and utensils in the kitchen department, improve the mat effect and enhance the catering image of the hotel, the department purchased some utensils in the kitchen department according to business needs;
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, actively communicate and grasp the key to the tourist market.
In order to further stabilize the source of tourists, improve customers' 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 work from the following aspects:
(1) Make regular telephone contact with old customers and big consumers, make telephone contact or visit customers who suddenly spend less in a certain period of time, find out the reasons for not spending or spending less, and make records and rectification. In the third quarter, the department conducted more than 200 telephone contacts and on-site visits to old 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; Fourth, Zhang Chi has a degree, which laid 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.). ) Bringing good business in batches not only deepens 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.
The fourth is to build a team and form an atmosphere of implementation.
In order to strengthen the sense of responsibility of the backbone of the department, change the working concept of the backbone, and form a working atmosphere of scrambling for implementation, the department set up a quality inspection team with the backbone above the foreman as its members, cooperated with the quality inspection every week, conducted quality inspection on all regions of the department, and punished the regional leaders who had the worst inspection or had the most problems every time or ordered them to make rectification within a time limit, and conducted informed criticism at the ministerial meeting to reward the regional leaders who performed well every time; 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.
Second, 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 still far from the requirements of hotels and companies and the expectations of employees, mainly as follows:
1, the department's awareness of safety precautions is relatively weak, and the employees' safety knowledge training is not enough, which led to the fraud incident of 10 packing five soft Hibiscus King cigarettes at dinner on June 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 in the third 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 operation, but also the quarter in which catering laid a good foundation for the work in 2006 and went 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 do a good job, strive to achieve the profit target of catering income of 6.5438+0.88 million yuan in the fourth quarter, and focus on the following aspects:
First, focus on the implementation and effect supervision of winter warmth management measures 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;
At present, the catering industry environment is quite severe. How to do a good job in management? Under the correct leadership of the hotel, the catering department fully implemented the hotel management contract scheme, focused on economic construction, strengthened management and persevered, which enabled the catering department to make steady progress and achieved good economic and social benefits in the case of sluggish catering industry and heavy contracting tasks. The main work is summarized as follows:
I. Completion of various economic indicators
The annual operating income is _ _ _ _ _ yuan. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Second, the main work completed this year
(A) the implementation of the hotel management contract scheme, improve the reward distribution system, mobilize the enthusiasm of employees.
The task assigned by the Food and Beverage Department to the hotel this year is 38xxxx yuan, which is 6xxxx yuan more than last year's 32xxxx yuan, with an increase of 1xxxx. In order to accomplish the task better, the leaders of the Food and Beverage Department have formulated an internal management plan and a benefit wage distribution plan, which break down the economic indicators into various sub-departments according to the differences of departments, posts, technologies, skills and labor intensity, check the turnover, output, expenses and gross profit rate of each sub-department, and calculate monthly, over-commission, energy saving and bonuses, which fully embodies the principle of linking tasks with benefit wages, so that they can give full play to their respective advantages and find ways. The per capita monthly income this year is _ _ _ yuan, an increase of _ _ _ yuan over the same period last year, with a growth rate of _ _%.
(two) do a good job in standardized management, strengthen coordination, improve the comprehensive reception capacity.
1. Improve the management organization. The quality management team composed of the leaders of the catering department and the managers of all departments has fully played its role throughout the year. The team not only divides the work, but also cooperates, and implements the management system from top to bottom, with the first level being responsible for the first level, and the management benefits are clearly rewarded and punished, so as to improve the overall quality of leaders and make 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, after-work meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. Due to the improvement of the system, the quality of the meeting was improved and the instructions of the superiors were implemented in time.
3. Establish a supervision system for product evaluation and supply. In order to limit the estimated varieties and coordinate the various departments to do a good job in product supply, we will check the estimated situation of product supply every morning, afternoon and evening, establish a special account book record for the varieties estimated in the local market, and at the same time go to the relevant departments for verification, and ask the management personnel to sign it to clarify the responsibilities. After the establishment of the system, the phenomenon of estimating five or six dishes in each city has become history, and now the product supply has been normalized;
4. Strengthen coordination. The hotel has a fine division of labor and many links. The completion of a job depends on the coordination and cooperation between various departments. At the weekly meeting, it was repeatedly emphasized that when there were problems, all departments should not blame each other and pass the buck. They should dare to admit their mistakes, find out each other's advantages and do a good job of coordination, which greatly reduces some disjointed and uncoordinated phenomena that existed in the past this year.
5. Improve the comprehensive reception capacity. This year, we will pay full attention to service standards and product quality, so that the reception capacity will be greatly improved. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we should also receive all kinds of banquets from senior leaders and major companies and hotels, such as presidents, heads of state, prime ministers and missions of many countries, leaders of central ministries and commissions, domestic governors, commanders, captains and mayors. On the evening of March 18, the reception unit of the city reserved seats for *** 165 banquets and wedding banquets, setting a record for the total number of seats reserved on the opening day.
(3) Develop business, develop income-increasing channels and expand operating income.
In this year when the catering industry is depressed and business is difficult to do, the leaders of the catering department often conduct market research, do business analysis, constantly explore, boldly try again, make wise decisions and take their own business path.
First, six business projects were opened throughout the year: buffet Chinese food, buffet hot pot, seafood at will, friendship nightclub, Millennium turtle hot pot city and restaurant chain (in preparation). Carry out joint venture activities, and the catering department cooperates with housekeeping department, sauna center and teahouse to promote business; Guests can enjoy a 15% discount when spending with their accommodation card. The sauna center delivers meals and provides delicious tea for the teahouse.
Two, the annual promotion activities for eight times, California bass each reward one yuan profit, VIP room free of minimum consumption, special dishes are beneficial to eating goods, each 1xxxx. Quality service month activities, courtesy month activities, promotion and prize-winning activities, etc.
Thirdly, the sales department and the production department regularly launch new dishes and 18 items every month according to the needs of market consumption. New dishes such as Millennium old turtle soup were launched throughout the year * * * 20xxxxx, which expanded the business income by 65,438+00xxxxx. Through a series of business activities, the hotel has improved its popularity and achieved good economic and social benefits.
(4) Go all out in public relations to win more repeat customers.
The leaders of the food and beverage department regard public relations as an important task and often instill public relations awareness and knowledge in meetings and conferences. When the sales department is busy, enrich the floor to communicate with customers and order food, and solicit their valuable opinions in different forms. On holidays, call relatives and send gifts such as Mid-Autumn moon cakes, calendars and New Year cards. Through everyone's efforts, the overall public relations level of the catering department has improved this year, and the number of repeat customers has increased compared with previous years.
(5) Enhance employees' welfare awareness, strengthen cost control and save expenses.
Food and beverage department leaders often emphasize the importance of cost control and cost saving, enhance employees' welfare awareness and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities according to the * system, and strengthen control. Throughout the year, the regulations on expenses, the system of receiving and dispatching raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of receiving office supplies, the system of purchasing goods, the system of financial audit and inspection, and the system of cashier management were improved. This year, all employees have developed the good habit of saving, and switch the water switch, oil switch, gas switch and electric switch reasonably, and stop the waste in time when it is found. In addition, the leaders of the food and beverage department and the manager of the supply department regularly conduct market surveys to grasp the market price dynamics and adjust the purchase price of raw materials in time. /kloc-in October, the Millennium old turtle soup was originally purchased as a complete set of semi-finished products. In order to reduce the cost, change it into a turtle and make it yourself. It took nearly two months to save more than 30 thousand yuan.
(6) Do a good job in political and ideological work and promote the improvement of economic benefits.
The catering department gives full play to the role of party organizations and trade unions, cares about employees, stimulates emotions and enhances cohesion.
1. Organize employees to participate in the '97 Yangcheng Excellent Chef and Waiter Technical Competition, and participate in the hotel track and field competition, calligraphy competition, skill competition, chess competition, table tennis competition, etc. Participate in the hotel's poverty alleviation donation activities, learn the "three-character classics" activities and learn 50 English sentences. In various competitions, we have achieved good results, including winning six gold medals and three silver medals in the track and field meeting of the hotel;
2. The undergraduate course room held skills knowledge contest, dance karaoke, spring outing, 65438+xxxx, various forums, women's clubs, home visits, visiting patients and other cultural activities throughout the year.
Through various activities, employees have formed a strong collective that loves hotels and works hard together. Employees have good ideology and morality, and they are always looking for money. The personnel are stable and the flow of personnel is small. The average monthly turnover this year is about xxxx.
(seven) improve the labor employment system and training system, improve the quality of employees.
1. Strict labor and employment system, catering department recruits new employees. Those who meet the requirements will be hired on the basis of merit, and those who do not meet the requirements will not be hired to ensure the recruitment quality. At the same time, superior leaders go deep into employees, tap talents, and constantly enrich the team. Through repeated investigations, Minister xxxx and foreman xxxx were promoted throughout the year. Employees who violate hotel regulations, focusing on education, will be punished and dismissed, and employees will be punished 1xxxx throughout the year. Due to the strict employment, the quality of employees is high and the efficiency is greatly improved;
2. Improve the training system. In order to make the training achieve the expected results, the leaders of the food and beverage department should first make it clear that the training should have the guiding ideology of "purpose", "practicality" and "timeliness". Secondly, a training team was set up, training plans were made again and again, and training was carried out in stages and in batches by combining theory with practice and taking the old with the new. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. Fourth, regular assessment. Training on Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Courtesy Terms and Safety and Hygiene Knowledge was conducted for 20xxxx times throughout the year.
(8) Pay attention to food hygiene, and pay special attention to safety and fire prevention.
1. Attach importance to food hygiene, improve the post responsibility system for food hygiene, set up a health inspection team, define the health responsible persons of all departments, formulate a system of daily inspection, weekly evaluation and monthly summary, carry out a mobile red flag competition, reward the sub-departments with good hygiene, and punish the sub-departments with poor hygiene accordingly. Thanks to the efforts of all the staff, no poisoning accidents caused by food deterioration were found throughout the year, and the hotel passed the annual inspection and national inspection of provincial and municipal tourism bureaus smoothly;
2. Pay special attention to the safety and fire prevention work, set up a leading group for safety and fire prevention, implement the responsible persons for safety and fire prevention in all departments, conscientiously implement the policy of safety first and prevention first, formulate a safety and fire prevention system, improve safety and fire prevention measures, equip each floor with gas masks, organize employees to watch fire prevention videos, and conduct practical training on fire prevention equipment. The production department regularly cleans the oil fume pipeline and maintains all kinds of equipment. The local jelly department regularly checks the integrity of the gas stove and takes effective measures to ensure the normal development of the food and beverage department and property safety. There was no fire accident this year.
(nine) in accordance with the standards, improve the hardware facilities, beautify the environment, stabilize tourists and improve the business atmosphere.
The total investment of facilities increased by 30xxxx million yuan in the whole year, mainly including: renovation of the East Hall on the second floor, renovation of the North Hall of the South Hall on the second floor, renovation of the toilet in the corridor on the fifth floor # This article comes from the college entrance examination resource network end#, the opening of the Friendship Nightclub, and the purchase of equipment for the Millennium Old Turtle Hot Pot City. Due to the perfect service facilities, it has attracted many repeat customers.
Third, the existing problems
1. Sometimes the product quality is not stable enough and the serving is slow;
2. The service quality of the lobby is not high enough;
3. The anti-theft work is still very poor, and there is a phenomenon of theft;
Fourth, the idea of next year.
1. Improve product quality and create top ten signature dishes;
2. Do a good job in the management of Friendship Nightclub and Millennium Old Turtle Hot Pot City;
3. Strengthen standardized management and improve the overall management level and service quality of enterprises;
4. Open a restaurant chain.