It is a written material that reviews, analyzes and objectively evaluates the work, research or thoughts of a certain period in the past. You can make clear the direction of the next work, make fewer detours, make fewer mistakes and improve work efficiency. Let's finish the summary carefully. So how to write a summary in a new way? The following is a summary essay (generally 5 articles) on staff training in the Food and Beverage Department compiled by me for your reference, hoping to help friends in need.
Summary of staff training in the food and beverage department 1 In the process of food and beverage training and learning, I learned a lot and saw that the service area spent a lot of energy and financial resources to achieve first-class service. From the staff's dress to etiquette, from the management system to cleaning, we have made a detailed explanation, especially on the safety and hygiene of the kitchen, every type of work and every working procedure.
Through this serious and gradual study, I deeply realized the importance of hospitality service. It not only represents the spiritual outlook of the service area, but also reflects the sincerity of the service area's external reception. Therefore, as a member of such a collective, we should love it more and make more contributions to this collective. This should be manifested as: a sense of responsibility, self-motivated, conscientious and meticulous completion of their own work.
If each of us can abide by the employee code, finish our work seriously, pay attention to saving, avoid waste and unite as one. Our restaurant will not only provide good service, but also improve efficiency.
Summary of staff training in catering department 2 From the moment I set foot on the elite training camp for professional managers of the group, I warned myself that this trip in life should not only reap the joy of climbing the summit, but also remember the scenery along the way, experience it with heart and grow.
The courses in the first two days have given us a profound understanding of the current catering market prospects, company planning, mentality, emotional management, positive energy, goals and beliefs. Tired of sleeping in bed every night, I feel that I have really had a day. The most important thing in life is not only effort, but also direction. The pressure is not that someone works harder than you. Even if you can't see the future, even if you can't see the hope, you still believe that your life can't be wrong. What woke me up the next day was not an alarm clock, but actually a dream!
Every action or assembly is through whistling. Whistling is an order, an order, and an order of complete obedience. It keeps us alert, sharp and clear-headed! Remember the first lesson physical education class taught us not to compare with others, but to surpass ourselves, smile happily. Jumping on the rope is a test of our team's decision-making, command, standards, process awareness, responsibility and intention. Although the first challenge failed, a flower can't wither and lie for a whole spring, and a setback can't ruin a lifetime. We strive for opportunities, work together with Qi Xin, go all out, and finally challenge success. Teamwork and attention to the present can be successful. Extreme military posture tests our persistence. When you feel pain all over, we should say three words to ourselves, "Great, that's the time for us to change. On the fifth day, 100 Li Jixun, the morale of not reaching the goal and never looking back inspired us overseas people with dreams!
After that, we benefited a lot from the skill knowledge class. There is still more knowledge in the work that we need to study, manage and guide tirelessly, and we need to explore and understand with our heart. Feel every minute that life gives us with your heart!
Although the seven-day training is over, we are more aware that the road to work has just begun, and we are confident to write our life brilliantly.
Summary of staff training in catering department 3 In a blink of an eye, I have been training in xx Hotel for a week. During this week, the company leaders and colleagues are very concerned about me, and my colleagues have also given me great help. I would like to express my heartfelt thanks here! Although the training has only lasted for a short week, it still takes a long time. After these days of training, I learned that the company's scale and system are very perfect and humanized. I think this is a prerequisite for the success of an enterprise. Director Xiong has told us a lot these days. My first impression is that the course covers a wide range and is practical. My colleague director Xiong's cautious style and humorous and innovative teaching methods also deeply touched me. People often say that listening to you is better than studying for ten years. I believe this will benefit me for life in the service industry.
Although the training has just begun, I often ask myself this question: "Are you ready for the development of the enterprise?" Some people may say that I am just an ordinary employee. What can I do in an ordinary post? Here I want to say: "You are wrong!" The development of the company needs everyone's unity and cooperation, and the growth of the enterprise cannot be separated from the joint efforts of you and me. Maybe you and I are both in ordinary posts, just like a drop of water in the sea, and it is these countless drops of water that converge into the vast sea. You and I will be a solid foundation for the development and growth of the enterprise. Shang Tang Pan Ming said: "New is new, and change is new." Just to embody a spirit of "change", how can it be changed? Is learning. So from now on, I will always urge myself to learn more new knowledge and skills and make changes every day. Let's make unremitting efforts for the development and growth of xx Hotel!
Summary of staff training in catering department. I used to be a timid boy. Since I joined the XX head waiter, I have become much bolder. So this second stage of training made me feel deeply. Become more confident and brave.
The training at work is somewhat different from the study in campus, and it pays more attention to the mastery of practical operation, the application of analytical skills and communication skills.
Theoretical knowledge learning is the most basic work, which needs our careful memory and summary. And the online operation after the eleventh made me feel my own shortcomings. Before I joined the company, I thought that I might encounter more difficulties than I expected in the future. I told myself that I would stick to it no matter what, and my confidence at that time was still very firm.
Recently, I often feel that people's emotions are still easily influenced, but whenever the will is weak, I will think of what the teacher said on the first day of training: "Success or failure depends on persistence!" I like this sentence very much, and I often think of it inadvertently recently, but I still tell myself to stick to it no matter what!
Before everyone chooses to do something, we can't predict whether it will continue in the future, but since we have decided to do it, don't give up easily! Every journey has setbacks and difficulties. You can't always avoid them. You can only face them directly!
When the teacher was in the communication skills class that day, the first rule was: "Don't be disturbed by the surrounding voices, the outside world or even the customer's emotions when answering the phone!" Now that I think about it, it is also very useful to my life, and I am glad that in this class where I am, everyone often exchanges, learns from each other and helps each other. Teachers are also very patient, so they may spend more time, but as long as they work hard, they will not leave regrets!
I think of Su Shi's Ding Fengbo: "Looking back at the bleak place, there is no rain or shine."
Only when you have challenged and tried anything can you realize its true meaning. Time is tight, and the training day has gone from hot summer to early autumn in a blink of an eye. This hectic life has enriched my life experience and also taught me a lot!
Summary of staff training in catering department. I was lucky enough to attend the one-week training and management of Huangpu, the kitchen administration of the catering industry in China, from August 9 to August 14. As a junior kitchen manager, I am very grateful to the hotel catering department for giving me this opportunity to study abroad. Therefore, in the whole process, I regard it as a work task and eagerly absorb professional knowledge and management concepts. Through training, I have a brand-new understanding of my work and can look at the value of my work from a higher angle. This training brought together catering managers from all over the country, *** 176 people, divided into 22 classes, and adopted militarized and closed management, which completely required our work and rest time according to military standards, and made me deeply understand the strict discipline of listening to and obeying orders in all actions. In particular, I spent all my efforts and time on housekeeping, but I won the first place in my class and was praised at the pre-class meeting, so that all my classmates heard the resounding name of Hebei Century Hotel. In the following time, we studied the chapters of "kitchen moral education", "nutrition catering", "effective communication skills", "leadership and execution", "kitchen administration and cost control of food innovation" and "P5 knowledge management" respectively.
First, the education of kitchen morality.
I think to be an excellent kitchen manager, we must first have the virtue of a chef, and everyone should work with a grateful heart. Then, set an example, be strict with others, and don't oppress others with power or money. Our own background is the best example for employees to learn ethics, and we should be generous in communication with our peers. Only by sincere efforts can we get sincere returns. Examples of famous restaurants show that the chef industry is developing in the direction of combining East and West and blending North and South. This is a general trend, and the eight major cuisines will gradually fade out and merge into a series of cuisines with China characteristics.
Second, etiquette.
Teacher Wu told us the importance of etiquette. Not only the service staff, but also our chefs should have good code of conduct and etiquette. There is no way to be rude, and there is no way to be rude. Etiquette will become one of the compulsory courses for chefs. We should strengthen our own quality, technology and image etiquette, and become qualified excellent chefs in 2 1 century.
Third, nutrition collocation.
The course of nutrition collocation taught me how to collocate meals reasonably. In the past, food and beverage paid attention to eating well and eating abundantly. Now, we pay attention to diet knowledge and nutrition. It is necessary to match the diet reasonably, so as to maintain the three major balances of the human body, understand the principle that food is complementary, pay attention to the quantitative standards of food, and put the healthy diet of human beings in the first place, which will have nutritional value. Nutrition is a very profound subject. We have only learned some superficial knowledge, and we need to learn more. We can often make dishes with high gold content through practice.
Fourth, effective communication skills, leadership and execution.
Dr. Luo comprehensively analyzed and explained effective communication skills, leadership and execution for us in two days. People need to communicate in life, language is the means of communication, expression is the basis of communication, and communication is the exchange of emotions and ideas. The purpose of our communication is to learn from each other, communicate with each other and show our own process. We can never create any value with our mouths closed. Communication must pay attention to language art and facial expressions, and treat employees with inclusive perfection instead of picky perfection. Give employees a free development space and a good and harmonious working environment, and employees will return to work with sincerity, dedication and happiness. No matter who you communicate with, you should respect others with appropriate language. You know, giving someone a bunch of roses will leave the fragrance in my hand.
Leadership is the leader's influence+dominance. As a manager with excellent leadership, he should have an open mind, care about others' feelings, an open international vision and battlefield, command ability, a sense of humor, curiosity and conscious learning behavior. Then, he will establish his own core team, expand outward with them as the center, and gradually establish the cohesion of the whole team. Only when we unite and forge ahead can the enterprise develop. As far as enterprises are concerned, employees are our greatest asset. We should take the principle of "customer first, employee first", serve at different levels, be responsible at different levels, pay more attention to and care for our employees, give them timely praise and help when they are in trouble, instead of putting the work on them, and guide everyone to work together to solve difficulties and complete tasks.
If you want to be a grass-roots manager with high execution, you must do seven things:
1, know the enterprise and know the employees;
2. Face the reality;
3. Set goals and their priorities;
4. Track the target and solve the problem;
5. Reward the excellent and punish the poor;
6. Let employees grow;
7. Know yourself.
We must also work as a team and keep in sync. The boss must be right, and the boss is always right. We must obey, absolutely obey, absolutely obey. Only in this way can we have strong execution, speed up work efficiency and complete tasks with high quality.
Kitchen administration, cost control and food innovation.
1, modern kitchen management: management is to manage yourself, straighten out others and make complex problems simple and clear.
To do a good job in kitchen management, we must first emphasize health and hygiene. Any hotel will occupy a place in the market as long as it embodies hygiene as the premise, flavor as the means and nutrition as the purpose to ensure the healthy diet of customers.
2. Establish a transparent kitchen: The messy kitchen workshop in the past no longer exists, and it will be replaced by a clean, spacious, bright and well-organized transparent kitchen, which will become a popular trend of global catering.
3. Establish a kitchen processing center: concentrate on processing raw materials, unify production specifications, formulate quality standards, fully integrate raw materials, use mechanical equipment, reduce differences, study coarse grain waste, sort out and develop new products, scientifically and effectively control and manage all kinds of kitchen materials, make the best use of people, make the best use of everything, make every effort to ensure the quality of dishes, reasonably and effectively control and reduce costs, maximize operating income, and complete the profit budget of enterprises.
4. Kitchen production and standardized management: formulate standardized recipes to connect with the world catering industry, ensure the standardization of product quality, standardize the standards for making dishes, determine the main ingredients, ingredients and quantity, select containers, implement dishes, materials and styles, train employees according to standard recipes, and unify production and product standards.
5. Modern catering cost control and food innovation.
(1) Cost control should open up new sources and reduce expenditure. Starting from the purchase of raw materials, raw materials must be purchased at a price. Three people (purchasing, acceptance and chef) should carefully collect market information, know the price of vegetables in time, carefully select suppliers, choose the best among them, carefully establish a supervision and control mechanism, make decisions transparent, strengthen communication, and let raw materials enter the kitchen with good quality and quantity.
(2) Starting from me, controlling production costs, formulating and perfecting production standards, clarifying the responsibilities of various ministries, establishing and perfecting supervision and control mechanisms, striving to improve the ability and quality of employees, strengthening their awareness of cost control, suggesting effective cost assessment and reward and punishment systems, optimizing menu structure, and improving the comprehensive utilization rate of various raw materials will effectively control costs and create more benefits for enterprises.
The innovation of dishes should go more, read more, ask more questions, refine and sublimate local dishes, excavate and sort out ancient banquet dishes, combine Chinese and western dishes, make new styles, develop dishes with local and national characteristics, have banquets, have frequent exchanges, understand market awareness, understand market changes, break through traditional constraints, establish good marketing awareness, implement takenism, go out, please come in.
Six, five excellent management.
On the last day of the course, Mr. Yin Youhai, the founder of Wuchang, explained to us what the Five Normal Laws are, how to apply them in work and the practical problems that can be solved for enterprises.
The "five permanents" are: regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline. Carrying out the "five permanents" method can effectively control costs, establish an environmental protection system, save energy, effectively improve the work efficiency of all employees, improve the quality of all employees, and enhance the quality and market competitiveness of enterprises.
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