餐饮英文自我评价怎么写
不断学习就是收获知识一点一点进步的过程，而自我评价就是让自己看清楚自己，有针对的让自己面对自己的优缺，进步随之而来。但是自我评价要怎么写呢?下面是小编为大家带来餐饮英文自我评价，相信对你会有帮助的。
餐饮英文自我评价篇一
2012 is a year to achieve self-challenge, in this year, I have the harvest, there are insufficient. In 2012, I will strive to correct the deficiencies in the past year's work, to do a good job in the new year, the past year in the leadership of care and the enthusiastic help of colleagues, through their tireless efforts in the work achieved Some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe.
I am really satisfied, there are a lot of things pressing me, I still stick to survive, my life, emotions are the same as on, although there is no ups and downs, at least through some ups and downs, ups and downs, time and time again Twists and turns and difficulties, and sometimes I really Huai Ning I, I have been thinking what I was wrong, why? I also cheer for their own time and again stood up again and again, I think, even without me, like the Earth According to turn things to be resolved, I do not do the weak, the coward, the fate lies in their own hands, I believe that tomorrow will be better, hello, I am good, everyone will be good. The work is summarized as follows:
First, the training:
1, tray essentials, room delivery process.
2, large, medium and small banquet to help run the various departments related knowledge to explain.
3, hotel-related system training and supervision.
4, the way out of food safety awareness.
5, the team to learn the production of sauces.
Second, management:
1, the higher level is a model, I have always insisted on setting an example, so my team is very united.
2, I am the same as anyone, fair, just, open work. 3, people-oriented, people and the character of the various management methods.
4, 2009, the annual turnover of 23 people, in 2010 the number of people leaving the year 4, 2010 is a relatively stable year.
Third, as I, responsible for food work.
1, responsible for the operation of the sauce surface.
2, pass the corresponding output and control of vegetables.
3, pass the coordination of staffing.
Fourth, the operational aspects.
1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company.
2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only the pursuit of money, do not know for others to empathy, do today I really Hard!
3, why not recruit people into the reasons, which is the biggest problem to be solved in time.
4, what is the system, what is development, what is progress, what is improved, what is management, what is who control who, who is who who maintain whom, how can stability.
5, look at the higher level to understand the other hand with the industry staffing preparation.
Fifth, the team did not place in place this year.
1, part of the staff courtesy etiquette, appearance instrument is not in place.
2, sometimes not according to the relevant standard operation.
3, because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, 2012 is based on today as a starting point, new goals, new challenges, in the new year continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, financial resources! Wish leaders in work In the journey of courage, life on the runway smooth, I wish my colleagues in the new year to write a new glory in life.
餐饮英文自我评价篇二
20 × × is my self-challenging year, I will try to correct the deficiencies in the past year's work, to do a good job in the new year, the leadership of the past year in the care and enthusiasm of colleagues to help, through their own Unremitting efforts, at work has made some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe. I am really satisfied, there are a lot of things pressing me, I still persist, my life, emotions are the same as on, although there is no ups and downs, at least through some ups and downs, ups and downs, time and time again Twists and turns and difficulties, and sometimes I really Huai Ning I, I have been thinking what I was wrong, and why so? I do not want to do the weak, coward, the fate lies in their own hands, I believe that tomorrow will be more, I think, even if not me, like the earth according to turn, things like to solve, Well, hello, I am good, everyone will be good. The work will now sum up the essay
First, the training: 1, tray essentials, room delivery process. 2, large, medium and small banquet to help run the various departments related knowledge to explain. 3, hotel-related system training and supervision.4, the way out of food safety awareness. 5, the team to learn the production of sauces.
Second, the management: 1, the higher level is a model, I have always insisted on setting an example, so my team is very united. 2, I am the same as anyone, fair, just, open work. 3, people-oriented, people and the character of the various management methods. 4,20 × × Year-round number of people leaving the annual 23, 20 × × Year-round number of people leaving the year 4, 20 × × is a relatively stable year.
Third, as I, responsible for food work. 1, responsible for the operation of the sauce surface. 2, pass the corresponding output and control of vegetables. 3, pass the coordination of staffing.
Fourth, the operational aspects. 1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company. 2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only Reason, what is who control who, who is who for whom to maintain, how can we stabilize. 5, look at the higher level to understand the other hand with the industry staffing preparation.
Fifth, the team did not place in place this year. 1, part of the staff courtesy etiquette, appearance instrument is not in place. 2, sometimes not according to the relevant standard operation. 3, because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, 2011 is based on today as a starting point, new goals, new challenges, in the new year to continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, Caiyuanguangjin! I wish all the leaders in the work of the journey to move forward, the life of the runway smooth, I wish my colleagues in the new year to write a new glory in life.
餐饮英文自我评价篇三
Here I learned and promote how to improve the quality of service, to grasp the seven elements:
1, smiling In the hotel daily business process, require each employee to treat guests, must be reported with a sincere smile, it should not be affected by time, place and emotional factors, are not subject to restrictions. Smile is the most vivid , The most simple, most direct welcome.
2, proficient in the work required for their employees to be proficient in every aspect, and as far as possible to do the perfect.Employees should be familiar with their own work and the system, improve service skills and skills. In the first step ", in order to make themselves proficient in business, Shanghao training courses, and in practice continue to sum up experience, learn from each other, so that a multi-skilled, in service to ease, which improve the quality of service and work ktvEfficiency, reduce costs and enhance competitiveness have an important role.
3, ready to be ready to serve the guests.That is to say, only the sense of service is not enough, there must be prepared in advance.Prepared to prepare, including mental preparation, as the preparation of the advance well.If the guests arrive Before, all the preparatory work for the good, at a ready to serve them in the state, not rush.
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