Time flies, and the last stage of work is coming to an end. Usually, we should review and summarize our work experience, and this time is no exception. If you want to constantly improve yourself in the workplace, work summary is essential. How to write a work summary? Perhaps you are looking for something similar to "the summary of the canteen work is brief". Welcome to read and share it with people around you! Summary of canteen work 1

Under the correct leadership of company leaders and competent leaders, and with the strong support of various departments, the canteen has been working hard, pioneering and innovative, forging ahead, effectively maintaining the preparation and orderly development of the canteen, ensuring the standardized operation of the canteen, and doing a lot of work in strengthening management, improving mechanisms, stabilizing ideas, perfecting systems, safety management and completing tasks. The summary is as follows:

First, around the overall situation, raise awareness

I insist on doing a good job in food security for employees, constantly adjusting the food quality and diet structure of staple and non-staple foods, correcting the service attitude ideologically, strengthening personal understanding, improving cooking skills, improving the food environment, doing a good job in food hygiene, ensuring food quality, strengthening canteen management, eliminating waste, and strictly controlling procurement, so that a series of work has been carried out. Under this circumstance, my work rhythm, various management and life support work can closely keep up with the excellent situation of the company's rapid development, and at the same time, I insist on people-oriented, care about the employees' lives, and earnestly grasp the canteen without relaxing, so that the employees' canteen can truly become the "home of employees" and the home that cadres and employees are satisfied with. I can keep up with the overall situation of the company's work, closely contact the reality of my unit, adhere to the self-awareness of "life service is no small matter" and "it is our duty to do all kinds of reception and service for employees", and realize the importance of doing my job well ideologically, so as to consciously devote myself to all kinds of service work.

second, strengthen management, standardize operation

strengthening the interaction between managers and workers involves some specific problems such as eating and drinking, which is considered as a "thankless job." In this situation, I didn't slack off on my work because I did a lot of work but didn't get everyone's approval, but I did my best to do a good job in various services. We have not failed to live up to the expectations of the company and its leaders and the broad masses of cadres and employees, set an example, strengthened management in all aspects, and constantly created good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing service mode, changing service attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible, so that everyone can feel at home when dining in the canteen.

three, unity and cooperation, quality service

The work of the staff canteen is fragmentary and complicated, but each work is closely related to the overall work of the company and the quality of life of cadres and workers. Therefore, with the support of the competent authorities, it is the focus of our work to insist on doing a good job in food supply and improving quality service. When it was first established, the staff canteen was short of staff and had a heavy workload. The weather is hot, in order not to affect the normal work, I can strictly obey the arrangement of the leader, regardless of conditions, and go all out to do a good job in food security. In order to do this job well, we made more efforts in service attitude and food quality, shared the same thoughts with our colleagues in canteen management and service, and tried our best to bring high-quality service to cadres and workers, which was praised by our employees.

Fourth, do a good job in hygiene, clean and tidy

Strengthening the hygiene management of the canteen is an important part of the catering work, which involves the health status of every dining employee. As a cook, we attach great importance to it in terms of thought and action, so as to clean the floor, doors, windows, operating table and dining table every day, keep it free of dust, grease and sundries, and strengthen the washing and disinfection of tableware, so as to ensure that every meal must be disinfected. Maintain a high standard of personal hygiene, keep the environment clean and tidy every meal and every day, continuously clean the sanitation around the canteen, and continuously clean and dredge the toilet and sewer, so as to ensure no odor. Make the dining room catering environment meet the hygienic standard.

5. Plan purchasing to ensure quality

The purchasing of staple food and non-staple food is related to the quality and taste of dishes, as well as the physical and mental health of employees. As a canteen worker, in purchasing, we should plan, take measures and step by step, use first, be cheap and good, do not purchase rotten and spoiled food, do not purchase expired food, do not purchase food that is harmful to people's health, and shop around.

VI. Strengthening management and safety precautions

Strengthening management On the basis of ensuring supply and service, the safety in the canteen is also one of the key points, which is the key preventive position of a unit. As a canteen worker, I always keep in mind the safety work, constantly check the use of power supply, the management and use of gas tanks, the locking of doors and windows at night, including cutting off electrical appliances and power supply when not in use, and do a good job in food quality inspection to prevent food poisoning.

Of course, although we have made some achievements this year, we are still far from the requirements of leaders and the expectations of cadres and workers. At present, under the new situation of rapid development, the pace of our work is not big enough. In the new 21xx year, we must keep up with the pace of the company, constantly improve the shortcomings in our work, and better provide delicious meals for our employees. A summary of the work in the canteen 2

With the direct care and guidance of the company and department leaders and the diligent efforts of all the staff in the canteen, the quality, varieties, sanitary conditions and normal use efficiency of the equipment in the canteen have fundamentally changed. The concept of workers has changed, work efficiency has improved, unity and working atmosphere have improved. Put an end to the waste phenomenon in the canteen. The following are summarized from several aspects:

First, the backbone team of the canteen has been initially established

The responsibilities and division of labor have been defined, and their specialties have been fully exerted in daily work, so as to strengthen the management of all links, so as to achieve the goal of management from point to surface, responsibility to people and orderly work.

Second, the system management and daily supervision and inspection have been strengthened for the hygiene of the canteen.

To ensure that the food entering the canteen and the food sold meet the food hygiene requirements, the environmental hygiene of the canteen has made a breakthrough, which fundamentally changed the mess phenomenon of the canteen.

Third, the quality of meals has been greatly improved

Variety of colors has been increased, especially the varieties of soybean milk and bean curd have been well received by the workers. The quality and taste of cakes have been improved, and dishes popular with employees are often introduced, so that employees can have satisfactory meals in the canteen.

fourth, strengthen cost management

reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source.

V. Strengthening the management, maintenance and repair of canteen equipment

The canteen equipment has basically been used normally, and the canteen equipment has been managed by personnel, regularly maintained and repaired in time by outsourcing, which has changed the past situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment, thus improving the efficiency of equipment use and reducing the failure rate of equipment.

VI. The normal study system and work system of the team have been established and improved

The canteen has carried out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements they need to serve, master the basic requirements of front-line employees for the quality and variety of meals supplied, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find problems and find ways to improve the service level and food quality, and create a management atmosphere of striving for the top.

VII. Establishing the management system and methods of the five-routine method in the canteen

Implementing the five-routine method in a humanized way requires everyone to participate in and do the "five-routine". Everyone starts with sorting out the items needed in their locker and workplace, and makes the working environment clean and hygienic, and labels the items by themselves, so as to have a perceptual understanding first. Carry out the advanced management techniques and methods of "five-routine method", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping a good image of the canteen and achieving a high-standard operation management model, which can be sustained.

Plan for the year of 21xx

1. The dining varieties in the canteen should be innovated, and the traditional varieties should not be lost. It is necessary to have a variety of home-cooked meals and snacks, as well as innovation.

2. The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging, so it must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt.

3. Set up a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust the different needs of employees.

4. Four meals a day, to solve the problem of long waiting time in the dining hall. Remove the food sales windows in the dining hall, and add a service staff and a consumption machine to each window to reduce the waiting time for food sales.

In the past year, although some achievements have been made, there are still some problems. In the new year, we must seriously face the existing problems, forge ahead with unity, explore carefully, and strive to run the canteen well and contribute to it. A summary of the work of the staff canteen 3

As an important department of the school's logistics service, serving the teachers and students well is the main task of the canteen work. How to do this work well with high standards and high quality is indeed the highlight of canteen management. This school year, we have done some work from the following aspects.

The vitality of canteen lies in deepening personalized service. * * The dining hall of the central branch is bright and clean, the working area and dining area are separated, the tables and chairs are in order, all kinds of raw and cooked food, raw and auxiliary materials, knives and kitchen utensils are stored in different categories in the warehouse and workshop, all the staff members are dressed in uniform and standardized, and the ID management system is implemented for meal settlement, which gives people a neat, orderly, relaxed and lively feeling. The logistics center of Zhongzhi Branch also focuses on developing mature new dishes and improving the structure of dishes, and issues the Dining Room Dishes Questionnaire every month, drawing up 71 dishes to solicit the opinions of employees, determining 21 favorite dishes, and then arranging the frequency of dishes according to the weight. The chef is required to launch a new dish every week, and the selected dishes are determined according to the feedback of employees and customers. Breakfast is semi-self-service, with various Chinese and western snacks and snacks, and side dishes are provided free of charge. For lunch and dinner, recipes are usually made weekly, with meat and vegetables matched, and 8-9 main courses, 4-7 stewed dishes and 5-6 cold dishes are determined. In addition to rice and steamed bread, there are also steamed rice with potatoes and pumpkins that employees like, and you can also make an appointment in advance to stir fry and hold a table. The center regularly asks the trade union group for advice on food pricing, and the price is set at 1. 5 yuan to 2. Between 1 yuan, the price of pot-stewed vegetables is 11%-31% lower than that of similar products in the market. Diplomats in the industry praised: "it is not a hotel, it is better than a hotel." At present, employees and students from nearby agricultural development banks, courts, inspection institutes and experimental middle schools have joined in one after another, and the number of people who have meals every day is around 411, reaching more than 611 at the peak, with more than 21 tables per week for organizers and individuals. The prosperity of the canteen is in sharp contrast with the "cold, scattered and deficient" of the canteens of the surrounding units, and many units have visited and studied. At the logistics work meeting of the People's Head Office in July 21xx, the practices of "deepening personalized service, expanding the market to the outside world and nourishing the inside" in the canteens of the * * central branch were widely concerned and fully affirmed by the participants. The summary is as follows:

1. Conscientiously grasp the ideological work of employees. At the beginning of each semester, the principal in charge will hold a meeting of all staff and workers to strengthen their sense of responsibility, safety and service, and enhance their sense of ownership and dedication. During the semester, we will hold a work summary meeting once a month on a regular basis to sum up achievements, analyze mistakes or find deficiencies, and constantly improve work efficiency.

2. Strengthen the personnel post responsibility system. Safety and hygiene is the first important thing in canteen work. For this reason, we have formulated a strict safety responsibility system every semester, implemented it to everyone, and made it clear that we are on duty. At the same time, we are equipped with special inspectors every day to inspect the specific work and check it against the implementation. Over the past year, we have achieved safety and hygiene without mistakes and won the honor of the A-level canteen of the Municipal Bureau.

3. Implement the procurement bidding system. Two public tenders are held every semester, which makes it fair and just, eliminates the interference of human factors, allows teachers and students to enjoy cheap and excellent services, truly makes the school canteen serve the school teaching, and provides assured services for front-line teachers and every student.

4. Strictly use the funds. Canteen revenue and expenditure are managed by the town financial settlement center in a unified way, so that every expense can be paid only after it is budgeted and settled and signed by the handlers, people, leaders in charge and leaders in charge. Make the best use of every expense.

The work of the school canteen is related to the normal teaching order of the school. To do it well, we need Qi Xin's concerted efforts. In order to better manage the school canteen, we should make our work more detailed and standardized in future work, and strive to run a first-class school canteen! Summary of the work in the canteen 4

How time flies! The new year is approaching us. I hope that all of us will take off our old makeup and put on new makeup in this new year, and have a newer and better change. As the saying goes, I believe I will do better!

Secondly, I would like to thank all of you for your support and help during the period since we worked together. Looking back, I have stumbled all the way, but it was full, and I feel a sense of accomplishment. I remember that on the first day when I first entered Shengfeng, I knew nothing, but I couldn't even say the most basic words of welcome to customers. After I went to the workstation alone, I made many mistakes. At that time, I really wanted to back down and walk away, but every time I made a mistake, everyone patiently pointed it out to me and taught me the correct operation method in person. I remember a year ago when I was about to enter the society from school, someone once said to me, "You are a boy, and I believe you can face up to any difficulties bravely." I will never forget her words, because it was her words that made me regain my confidence, and I will never forget everyone's support and help, because everyone's support and help made me feel the warmth and warmth of my big family again. I would like to say thank you here, and I have had some friction with you at work. I would like to say sorry to you, please forgive me.

Thirdly, I hope that in my future life and work, you can give me more suggestions, and I will listen to them with an open mind.