Immediately we have been working for half a year, how to write the half-year work summary of the cafeteria? Below I have compiled a few sample articles for you, "2022 canteen half-year work summary report selected 5", just for reference, I hope it can help you.

Part 1: 2022 canteen half-year work summary report selected

Eat in our lives occupy a large part, especially the quality of food we eat good satisfaction with life rises, treat the work will also be more serious. Busy and half a year, in this half year we have some changes in the cafeteria, from the staff's feelings, so that our services have become more quality. As a member of the cafeteria, some of the changes over the past six months and their own work to do a brief summary.

The most important thing in the cafeteria is food safety, so in the first half of the year we focus on this point, throughout the first half of the year we focus on the procurement of raw materials for the staff to provide a healthy diet. At the same time in the production of food process focus on health, each canteen staff are wearing formal clothing, try to ensure that our professionalism, so that employees feel at ease with our services and peace of mind.

First, the work situation

Since the improvement of the work system, I responded positively to the command of the leadership, determined to change their behavior, and please colleagues to remind me in which areas I did not do a good job of their own bad habits one by one to improve the progress in the six months has been a great progress. Because we see the company for our work value, I change has been dragging perfunctory ideas, positive performance, improve their own work attitude, in the first half of the good results.

Second, the learning situation

Because of the new system, there is a new way of management, I have to learn the place has become more, especially in the management of health is more strict, we have to abandon the previous method of treatment, learning the new rules and organize the way of health. Because I have higher expectations of myself, I have not only learned about the content of the cafeteria, but also other content, so that I can have the best face to meet the next challenge.

3. Problems

Of course, because of the rush, I still have a lot of shortcomings to improve, in the study of the above use of too much time, I deal with things above the speed of the lack of, so always have to waste a lot of time.

In other people call me in this regard, my reaction is still a little slow, the speed of handling matters is slow, the efficiency of the work can not go, so it slows down the progress of the work.

Because I am a chronic, many times the thinking will not be able to react, there will be some common mistakes, although there are colleagues in the side to remind, but such a situation is still rely on their own efforts to change, do not let the error has been happening.

The first half of the work has ended, through serious reflection and summarize the lessons learned, I have a clear idea of how to carry out the work of the second half of the year, around their own shortcomings to develop a suitable work plan, so that I can the second half of the year to have a greater degree of progress.

Part II: 2022 canteen half-year work summary report selected

20xx first half of xx branch in the group head office of the leadership and the supervision and guidance of the individual departments, under the leadership of the xx all the staff unity of mind, *** with efforts to make certain achievements, compared with the same period last year, the overall situation of the business has risen. The first half of this year to complete the profit of xx million yuan, half a year of comprehensive gross profit x%, is summarized as follows:

A, management:

People-oriented. Good to find self-generated shortcomings and combined with the actual situation of the staff, to strengthen the staff of the kitchen moral and culinary training, and actively respond to the company's call to lay off staff to increase efficiency, the integration of the establishment from the original x people reduced to x people. Let the staff to get more benefits, so as to improve the enthusiasm of the staff on the contrary staff do things more seriously. More responsible. Departments to help each other, at any time to listen to the head chef mobilization, where the need to help where to go. Let each employee as their own business to do things, and monthly regular workload and responsibility of each department for evaluation, posting, publicity. To be fair, just and open as the principle of making employees pay more and more harvest.

Two, cost:

In the first half of this year, the cost of the following two main points:

(a) the control of raw materials:

1, stock of goods try to use up and then into the first in first, so as not to put more than the deterioration of the expiration date.

2, without affecting the taste of the dishes produced, reduce the amount of oil and grease to make their dishes more refreshing and reduce costs.

3, raw materials as much as possible to achieve the use of all things, in the development of dishes based on the corner scraps of various departments to complement each other, each other's use.

(2) energy: prohibit long running water, fan timing open, in the case of work is not busy, focus on time processing, try to save energy.

Compared with the same period last year: gas savings of 20,000 yuan, electricity savings of 20,000, water savings of 3,000, more than one and a half million operating income.

Three, safety:

Strict implementation of the "Food Safety Law, the Fire Services Act," and seriously grasp the food hygiene and safety work, put a good food processing of all aspects of the correct use of food additives, as well as the registration of the situation, do a good job of the account, to prohibit the use of three products, expired food, do not use the company outside of the provisions of any food additives, adhere to the refrigerator, raw and cooked separately, and do not use any food additives. We insist on the separation of raw and cooked food in the refrigerator, cover and film. Labeling expressly in the xx special environment by the relevant administrative department inspection and acceptance of certain recognition. Also to adhere to the company's principles, xx set up a self-examination team from the head chef, manager and department heads personally take the lead, every day on the kitchen food hygiene, fire, staff appearance check to follow up. Do a good job with the bad departments and individuals to do the appropriate penalties and rewards. And monthly evaluation, posted, publicized and linked to the float. Increase staff production, personal safety training and related education, correct guidance; and in the fire, regular training and hire professionals to explain and practice, so that employees do everyone fire.

Four, food:

Food is the lifeblood of the enterprise. Thanks to the company's concern for xx and my personal training, many visits, so that I have a better understanding of the dishes, self-improvement. xx always adhere to the principle of dishes such as character to inculcate the staff to do a good job of each dish seriously, as the head chef strict quality of the dishes, regular training of all employees, and the poor departments and individuals for individual training and guidance. Always insist on leading by example, and every day to personally stir-fry vegetables to drive the staff to improve the staff's sense of responsibility for the product. Regularly introduce new dishes every month to stabilize the clientele and attract more customers to increase more efficiency. Kitchen seriously listen to the views of the front office and customer feedback. Summarize the daily production problems, and improve the shortcomings in the daily meeting to promote the stability and deliciousness of the dishes. Strict implementation of the company's return system and return procedures to maximize the reduction of unnecessary returns, so that guests are happy to come, satisfied and go.

Comprehensive work in the first half of the year, the second half of the work plan is as follows:

First, a high degree of consistency with the Group's thinking, with the front office manager **** with the grasp of the good, good xx management.

Second, efforts to lead their team in the dishes on the hard work, it is said that there is no permanent features, only constant innovation, and strive to attract new customers with the old dishes, with new dishes to attract repeat customers.

Strengthen food hygiene and safety, supervision and management, and strengthen the management of food additives five special, strengthen the departmental responsibility system, and further improve the staff's awareness of saving, and strive to create a better economic efficiency in the second half of the year.

Part III: 2022 canteen half-year summary of the work of the report selected

Under the direct care and guidance of the leadership of the agency, through the diligent efforts of all employees of the canteen, the canteen meal quality, color varieties, hygiene, equipment, the normal use of the efficiency of a fundamental change. The concept of the staff has changed, the working efficiency has been improved, and the unity and working atmosphere has been improved. Eliminate the existence of cafeteria waste phenomenon. The following is a summary of several aspects.

1, the initial establishment of the cafeteria backbone team, clear responsibilities and division of labor, give full play to their specialties in their daily work, and strengthen the management of all aspects of the management to achieve the management of the point to the surface. Responsibility to people. Work in an orderly manner.

2, the cafeteria's health to strengthen the system management and daily supervision and inspection to ensure that the food into the cafeteria to make meals to meet the food hygiene requirements. Cafeteria environmental health has broken through, fundamentally change the food overall dining conditions.

3, the quality of food has been a relatively large improvement, increase the variety of colors, and often introduce the more popular dishes, so that employees can eat in the cafeteria to a more satisfactory meal.

4, strengthen cost management, from all aspects of reducing and eliminating waste, strengthen procurement management, from the source to reduce direct production costs.

5, strengthened cafeteria equipment management, maintenance, repair, to achieve the basic normal use. Cafeteria equipment management, regular maintenance, outsourcing and timely maintenance, thereby improving the efficiency of equipment use, reduce the failure rate of equipment.

6, the establishment and construction of a normal learning system and work system, to carry out a series of effective work. For example, to understand the cadres and workers need to serve the content and requirements, mastered their basic requirements for the supply of meal quality and variety, every Friday afternoon, held a team meeting, to solve the remaining problems, put forward new requirements, looking for ways to improve the level of service and meal quality. To create a management atmosphere of striving for excellence.

Of course, this year, although we have made some achievements, but with the requirements of the leadership and the expectations of the majority of cadres and workers still have a certain distance. Especially in the new situation, the pace of our work is not big enough. These are to be continuously improved in the future. In the new year, we mainly from the following aspects to improve improve the quality of our work services.

First, to further understand the importance and necessity of doing a good job of comprehensive canteen services. Strengthen the cafeteria life service work is my organization to implement the scientific concept of development, adhere to the people-oriented, care about the life of cadres and workers and for cadres and workers to do good things, do practical things important initiatives. Care for cadres and workers of the life service problem, in the final analysis, in fact, is a political problem, the masses point of view. Therefore, we should deepen and improve the ideological understanding, and ideological understanding into concrete action, by all means, to create good conditions, and further to do a good job of staff canteens to facilitate the cadres and workers to eat, for the sustainable development of my organization to make its due contribution.

Second, we must continue to strengthen the management, and effectively grasp the work of the service grade. The next step we have to do around a center, highlighting the "two for" policy, to achieve three changes, to achieve four satisfaction rate. Around a center, that is, close to my organs of the work of the objectives of the life of the service work and the development of organs closely integrated with the overall situation, to stabilize the people's hearts with quality service, to win the hearts of the people with satisfactory service, so as to achieve cohesion and promote the development of the purpose. Highlighting the "two for" policy, that is, we should strive to serve the cadres and workers, cadres and workers to do good things, do practical things. Through our efforts, really make the life service work to become the leadership of the organization and the cadres and staff of mutual trust of the bridge and link. Realize three changes, that is, to realize the mode of thought, management and work style changes, the cadres and staff satisfaction as a test of our management work as the standard, and constantly promote the work on the stage, on the level. To achieve four rates of satisfaction, that is, through our efforts to make the staff canteen service satisfaction rate has increased, the realization of the social benefits of life services and economic income to achieve a "win-win" practical results.

Third, actively responsible for food safety and hygiene work. Life service work, the most fundamental requirement is to be responsible for the life and health of the majority of cadres and workers. Therefore, we must conscientiously implement the "Food Sanitation Law", to strengthen food hygiene management and the life of the integrated service management work as a top priority, included in the important management agenda, and to do the responsibility of the people, grasp and grasp the results.

Fourth, the cafeteria food and beverage varieties to be innovative, but also to maintain the traditional varieties are not lost. Both when the family meal snack varieties, but also innovation. Service to strengthen the training, please professionals for field training. The system of performance appraisal incentives should be improved and strictly enforced.

Fifth, the establishment of the cafeteria management system and approach to the P5 method, the implementation of the P5 method in a humane way, requiring everyone to participate in and hands-on "P5". Everyone from organizing their own cabinets, the workplace needs to start with the goods, to engage in a work environment cleanliness and hygiene, do-it-yourself labeling of items, etc., first have a perceptual understanding. The implementation of the "five-permanent method" of advanced management techniques and methods, strengthen the self-discipline mechanism, through the implementation of the "five-permanent method" of management, to increase the degree of food hygiene and safety, to create a safe, clear, comfortable working environment, to stimulate the staff's sense of teamwork, improve employee satisfaction, thus shaping a good image of the cafeteria, and to improve the work environment. Thus shaping the good image of the canteen, to achieve high standards of operation of the management mode

Part IV: 2022 canteen half-year summary of the work of the report selected

In the company as well as the departmental leadership of the direct care and guidance through the canteen of all the staff of the diligence of the efforts of the canteen, canteen meal quality, color varieties, hygiene, equipment, the normal use of the efficiency of a fundamental change. The concept of the staff has changed, the working efficiency has been improved, and the unity and working atmosphere has been improved. Eliminate the existence of cafeteria waste phenomenon. The following is a summary of several aspects.

First, the initial establishment of the cafeteria backbone team, clear responsibilities and division of labor, in the day-to-day work to give full play to their specialties, to strengthen the management of all aspects of the management to achieve the management of the point to the surface. Responsibility to people. Work in an orderly manner.

Second, the health of the cafeteria to strengthen the system of management and daily supervision and inspection to ensure that the food into the cafeteria to the sale of meals to meet the food hygiene requirements. Cafeteria environmental hygiene has made a breakthrough, fundamentally change the phenomenon of dirty cafeteria.

Third, the quality of meals has been a relatively large improvement in the increase in color varieties, especially in August during the launch of soy milk, tofu brain and other varieties have been the majority of workers praise. Cake quality and flavor has improved. Often introduced staff more welcome dishes, so that employees can eat in the cafeteria to a more satisfactory meal.

Fourth, strengthen cost management, from all aspects of reducing and eliminating waste, strengthen procurement management, from the source to reduce direct production costs. Make the cafeteria from a monthly loss of more than 30,000 yuan to a slight surplus.

Fifth, strengthened the cafeteria equipment management, maintenance, repair, to achieve the basic normal use. Cafeteria equipment management, regular maintenance, outsourcing and timely maintenance, changing the past no one management, no one maintenance, faulty equipment is not timely maintenance of the situation, thereby improving the efficiency of equipment use, reduce the failure rate of equipment.

Sixth, the establishment and construction of a normal learning system and work system, to carry out a series of effective work. For example, to the grass-roots production line to visit customers, to understand what they need to serve and requirements, to grasp the basic requirements of the front-line staff on the supply of meal quality and variety, every Friday afternoon, held a team meeting to solve the remaining problems, put forward new requirements, looking for ways to find ways to improve the level of service and meal quality. Create a management atmosphere of striving for excellence.

VII, the establishment of the canteen management system and approach to the law of five, with a humane way to implement the law of five, requiring everyone to participate in and do "five". Everyone from organizing their own lockers, workplace needs to start, engage in a work environment cleanliness and hygiene, do-it-yourself labeling items, etc., first have a perceptual understanding. The implementation of the "five-permanent method" of advanced management techniques and methods, strengthen the self-discipline mechanism, through the implementation of the "five-permanent method" of management, to increase the degree of food hygiene and safety, to create a safe, clear, comfortable working environment, to stimulate the staff's sense of teamwork, improve employee satisfaction, thus shaping a good image of the cafeteria, the cafeteria. Thus shaping a good image of the cafeteria, the realization of a high standard of operation of the management model, and can be sustained.

VIII, strengthen the infrastructure, the establishment of the canteen freezer cold storage, to stabilize the company's canteen prices, regulate the supply varieties, reduce waste, to protect the emergency use of a very good foundation. Adjustment of the actual function of each warehouse, the expansion of the washing and collection of residual room, so that the use of the canteen function is more reasonable and perfect.

Nine, the establishment of the cafeteria staff performance appraisal methods, the diversity of workers also conducted a performance appraisal, ahead of the company, is a management to strengthen and breakthrough.

Problems and intentions for the next quarter:

1, the cafeteria food and beverage varieties to be innovative, but also to maintain the traditional varieties are not lost. Both when the family meal snack varieties, but also innovation. The introduction of excellent pastry chef, a breakthrough in pasta. Service to strengthen the training, invite professionals for field training. The system of performance appraisal incentives should be improved and strictly enforced.

2, the cafeteria equipment has been used for five years, due to years of no maintenance and timely repair. Equipment aging situation is serious, must be batch, sub, sub-focus on replacement, repair and maintenance. The boiler chimney needs to be remodeled. It is now interfering with boiler start-up. There is no hot water supply in the front cafeteria, and hot water supply equipment needs to be installed to solve the difficulty of washing dishes in winter.

3, in the company's agency cafeteria store, to solve the problem of some workers can not use up the consumer card, and can regulate the supply of workers with different needs.

4, the current average daily number of diners in the cafeteria about 2100, about 200 copies of the daily delivery. *** Count about 2300. Four meals a day. To solve the problem of long queuing time for canteen meals, the canteen food sales window is removed, in each window to increase a service personnel and a consumer machine, if the additional six windows, it is necessary to increase the number of six attendants, and the supply of pasta window moved to the outside of the sale, and vacate a window, but also to increase a service personnel. Speed up the flow of people. Reduce wait times for meal sales. Reassign the additional staff to the pasta team to create specialty pastas.

5, the front of the cafeteria working environment transformation, warehouse floor heightening and roof leakage, washing room equipment shift, roughing migration, dish dishes and tableware washing, there is a more standardized operation room. Cutting the working environment, pier, knife, table and other reasonable configuration, so that the operation of handy. The working environment of the stove, a cafeteria stove configuration is reasonable or not is an important part of the decision of a cafeteria.

6, the increase of sixteen road operating personnel and the corresponding front of the cafeteria window opening, the increase in staffing. A chef, two waiters.

7, for the sake of canteen food safety, to install access control systems and electric bells to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.

8, gantry cranes, bridge cranes, outside of the food delivery spoon each time there are more than 10 can not be recovered, a month down, there are 400 to 500 loss. Can use a disposable spoon, or issued to each of them a spoon by their own custody.

9, in the living building to add a supply of hot water tanks, which can be solved in winter canteen use and bathroom use of two.

10, bathroom bathing need to install timing equipment, can save energy for the company to prevent unnecessary consumption.

11, the office building is the front door of a green space for transformation, built to meet and improve the image of my company a highlight of the region.

Part V: 2022 canteen half-year work summary report selected

First, the strict implementation of the target responsibility, and strive to complete the work of the task.

In the first half of 20xx, the staff canteen will be the factory issued the target responsibility book layer by layer decomposition, down to the people, and as a basis for assessing the performance of employees. With the goal, there is a direction to move forward, the first half of 20xx, the staff canteen achieved the following results:

1, according to the preliminary statistics of the staff canteen, the first half of 20xx cumulative **** reception of front-line workers, foreign personnel dining more than 50,000 people, an average of three meals a day **** reception of nearly four hundred people dining.

2, the successful organization of the annual dinner and the Spring Festival on-duty personnel dining. According to the requirements of the leadership of the plant, the annual dinner by the staff canteen, after receiving the task, the staff canteen in the service of the production line workers at the same time, immediately organize personnel, arrange the menu, organize the source of goods, prepare the site and the required utensils, meticulous arrangements for the duty staff, hard work has not been in vain, 20xx New Year's Day twenty-nine years of meals and meals during the Spring Festival has won the leadership of the plant and the meals of the workers' unanimous praise.

3.

3, follow the production line, for the production line of the smooth production to provide solid logistical support, the first half of 20xx, according to the production schedule, the staff canteen and the production section to get in close contact with the rational arrangement of shifts, to overcome all kinds of difficulties, to ensure that the production of the first-line workers, outsourcing technical reform personnel, firefighters, and other personnel of the dietary services.

Second, strengthen the service consciousness, improve service quality.

In recent years, the full free working meals have gradually taken root in people's hearts, and the number of people dining is growing. In order to improve the quality of service of the staff canteen, the staff canteen from the following aspects:

1, good environmental health, to the dining staff to provide an excellent dining environment, the first half of 20xx, the staff canteen will be responsible for the health of the region to the person, the sub-package, adhere to the meal before the meal in the cleaning, daily cleaning, weekly cleaning.

2, standardize civilized service. Staff canteen repeatedly organized staff meetings to learn and develop "staff canteen staff code of conduct", all employees dress, personal hygiene, work behavior, civilized language and other aspects of the unified norms, for those who violate the norms, found a case, deal with a case, never soft.

3, reasonable arrangement of dishes, changing the color varieties of meals. According to different seasons, different shifts, the staff canteen in time to organize the chef, contribute to the idea, so that the daily dish update, meal taste different. For the night shift, the staff canteen developed a steamed bun, fried noodles, fried rice, lean meat soup and so on different varieties; for the outsourcing from all over the country, we consult in detail their tastes, and appropriate in the menu, the taste of the corresponding adjustments to meet the needs of different diners.

Three, strengthen the management, improve and implement the management system of the staff canteen, really do have a chapter to follow, violation must be investigated. Specifically manifested in the following aspects:

1, strengthen the management of the full free working meals. For all free working meals, the staff canteen to develop and improve the working meal management system and working meal site management approach. In the daily work, for the working meal problems, take timely measures, in the form of systems, notices or warm tips, and actively communicate with the production section and the majority of cadres and workers, and effectively maintain the normal dining order of the whole free working meal, to ensure the normal operation of the working meal.

2, goods and materials purchase management. In the first half of the market price of materials soaring, the staff canteen management personnel in-depth market research investigation, comparison of goods, fixed-point procurement, effectively reducing the cost of procurement of materials. At the beginning of the year, the staff canteen organization management personnel visited several large supermarkets in the county, and after several rounds of negotiations with dealers, and ultimately determine the bulk of supplies, food and oil from the Hongan County Wang Yuanchang shopping plaza purchase, meat from the Hongan County Red Crown Foods Limited Liability Company purchase, which effectively transferred the staff canteen shopping risk, improve the staff canteen purchasing the safety factor for moldy and deteriorating goods, resolutely rejected, for the moldy and deteriorating goods, and for the staff canteen to purchase the goods.

The first step in the process is to make sure that you have a good understanding of what is happening in the marketplace.

3, safety management. Combined with the factory leadership of the spirit of the safety meeting, in each of the work of the regular meeting, the staff canteen will always put safety in the first place, to the "standardized norms of production safety in tobacco enterprises" as the standard, to strengthen the safety awareness of the staff, to do the warning bells, as far as possible, will be the hidden dangers in the bud. 20xx early in the first half of the year, the staff canteen will be the safety of the responsibility for the breakdown of the layers of the security responsibilities of each post to the person, and in the daily work to strengthen supervision and inspection, and the safety of the staff canteen. The daily work to strengthen the supervision and inspection, the past six months, the staff canteen security work carried out sound and colorful, half a year security accidents for zero.

Four.

In the first half of 20xx, although we have made certain achievements, but there are also shortcomings in our work, specifically manifested as follows:

1, ideological and political work to be improved. Due to the staff canteen the vast majority of personnel for the labor force, personnel change frequently, resulting in ideological and political education can not keep up, sometimes because the staff work emotional fluctuations and bring impact on the work.

2, in the process of hiring a chef replacement, due to the chef's lack of training and time to adapt to the process of cauldron dishes, the work of the meal dishes in the color, flavor and shape of the existence of shortcomings.

3, the new labor workers safety education needs to be improved.

Fifth, the next step of the work plan.

In the second half of 20xx, the staff canteen in addition to the usual good food service,

There are also the following intentions:

1, continue to strengthen the implementation of the system. Staff canteen in the second half of the organization will organize all employees to study the Hongan Tobacco Factory and staff canteen rules and regulations, operating procedures, etc., in the future work, against the rules and regulations, the award of the award, the punishment of punishment, really do things according to the system, the system to constrain people.

2, focusing on strengthening the ideological quality of education of employees, especially the new laborers' ideological education and safety education, to lay a solid foundation for the smooth progress of the working meals.

3, efforts to improve the technical quality of staff and service consciousness. In the second half of the year, we will take the "go out, please come in" way, in order to improve the staff's business and technical level and quality of service.

4, continue to pay close attention to safety. We will strengthen staff safety awareness in the second half of the year at the same time, improve the safety management system of the staff canteen, and strengthen the investigation and rectification of hidden security risks, and strive to achieve the safety goals of xx.