The plan is to complete the work of the important guarantee, but also to complete the goal of the task of the dependence, do anything can not be separated from the plan, then how to prepare the plan? Here is what I have organized for you on how to develop annual personal goals plan, I hope to help you, if you like can be shared with friends around Oh!
How to develop annual personal goal plan 1
First, the guiding ideology
New teacher training to the party's educational guidelines as a guide to adapt to the requirements of education and teaching as a standard, combined with the actual new teachers in our school, the school as the main body of the cultivation, centered on ideological beliefs, attitude of dedication, moral integrity, scholastic training, business, management level aspects, and strive to achieve the best results in the field of education. Management level, efforts to carry out the responsibility, dedication, dedication as the main theme of the teacher ethics education activities, and comprehensively improve the moral level of new teachers, subject quality, psychological quality, teaching ability, educational research capacity, the practice of the new curriculum reform and innovation, and strive to build a comprehensive quality of good, energetic and innovative spirit of the teaching force.
Second, the status quo analysis
Our school has 130 teachers, the new allocation of special post college students 3, 24 teachers under the age of 35, 35-49 years old, 77 teachers, more than 50 years old 28 teachers.
Third, the training objectives
1, through the implementation of the young teacher training project, so that the training object in the political ideology, professional ethics, theoretical literacy, professional knowledge, education and teaching practice, education, teaching, teaching, science and research, etc., with a high level of quality and level of surface, in the spirit of innovation and implementation of the ability of a greater improvement.
2, through 1-2 years of efforts, so that they get a greater improvement in the short term, the formation of their own style of education and teaching, within one or two years to become a school-level backbone teachers and teaching masters.
Fourth, the main measures
1, the subject group to create a positive cultural atmosphere, to create a good situation to catch up.
In-depth classroom teaching in the first line, planned to cultivate. Create conditions for new teachers to want to learn, willing to learn, will learn; want to do, willing to do, can do. For them to build a platform for growth, show the stage, so that new teachers stand out.
2, strengthen the learning, update the concept, and constantly improve the new teacher's own theoretical level.
People's consciousness, the concept of renewal is more important than behavior. The training of new teachers focus on learning, especially education, teaching concepts, the learning of relevant theoretical knowledge, timely grasp of the pulse of the times of educational development, the new curriculum reform requirements for teachers and other aspects of the publicity, so as to enhance the new teachers to recognize the problem, analyze the problem, solve the problem ability.
3, strengthen the subject group "pass, help, bring" activities, to the classroom as a carrier, and effectively improve the training of new teachers' professional level.
Young teachers can not wait, rely on, want, the main position of the growth of teachers in the school. For this reason, in the subject group adhere to the teacher and the training object of the "pair" activities, from the exchange of ideas, pre-course analysis of the learning situation, analysis of teaching materials to the design of the teaching process, post-course reflections are at any time dialogue, tracking class, focusing on strengthening the demonstration class, class, diagnostic class, and effectively grasp the "one lesson, three discussions" and "three lessons," and "one lesson, three discussions". "and" three lessons an assessment "of the effective implementation, so that the training object first frame, and then into the frame, until out of the "mode" gradually formed their own teaching characteristics and style.
4, "pressure" to promote the training object more stable, sustainable development.
The need for stability, sustainable development, self-growth of new teachers is the internal cause, is the main driving force, but the external environment plays a huge role in promoting. For this reason, in the school work, the object of training in due course to pressurize the work burden, such as various types of open classes at all levels, evaluation of the class, basic skills competition to let them actively participate in the excellent teachers fully feel the experience of growth and appreciation of the pleasure to further stimulate the object of training the need for self-growth. And further timely put forward new work requirements, prompted along the trajectory of outstanding young teachers, teaching rookies, teaching masters, subject leaders, famous teachers.
5, the subject group and training objects **** with the discussion of the development plan.
Summarized once a school year, the young teacher training object assessment, the serious implementation of the plan to train the object in the evaluation of excellence, promotion and other aspects of the priority to be recommended.
6, the establishment of young teachers training files, tracking the development of training objects, found problems, timely feedback.
V. Instructor responsibilities
1, each instructor is responsible for a young teacher's support work. Political concern for young teachers, business guidance, life help; from the work attitude, moral image, teaching ideas, teaching behavior, teaching skills, teaching methods, teaching research, teaching innovation and other aspects of young teachers for comprehensive guidance.
2, often check, review young teachers lesson plans, homework correction, and put forward comments and suggestions. Each teaching stage of the young teachers for a lecture nature of the unit or chapter teaching guidance.
3, listen to young teachers teaching (not less than one per month), and seriously do a good job of listening to the record, after the class in a timely manner to evaluate the class; carefully guide the young teachers on a good open class.
4, guiding teachers to help me to help young teachers and other young teachers at any time to open the classroom, give full play to their own role in leading and radiation.
Sixth, the duties and obligations of young teachers
1, young teachers should be in accordance with the requirements of the school and the instructor to actively carry out the study and work, from the ideological and business aspects of the instructor to learn from the instructor to learn humbly, politely, and to assist the instructor to do some of the education and teaching of the things that are within their reach.
2, listening to fifteen classes per semester, seriously make a good record of listening to the class, and after the class in a timely manner with the instructor to exchange listening to the experience.
3, regularly to their own lesson plans, corrected homework initiative to the instructor to check the review, humbly accept the instructor's suggestions and comments. The teacher should not copy or reproduce the instructor's lesson plan, but should combine the actual class and personal style to make a good teaching design.
4, to carry out the "six one" activities: weekly to the instructor to ask for guidance once a semester to the Registrar's Office to submit a standardized lesson plans; each semester to write a case of education and teaching or education and teaching experience; each semester to independently produce a classroom (in the school website show); each semester to read more than one book of educational theory; each semester in the guidance of the instructor on a section of the The above items will be registered by the Academic Affairs Office. The above items are registered and archived by the Academic Affairs Office.
VII, this school year's twinning arrangements
Teacher team building, especially the training of young teachers directly constraints and affects the long-term development of the school, adhere to the cultivation of young backbone teachers as a leader, a solid grasp of the team building, and strive to create a people's satisfaction with the education of the parents to do parents rest assured that the school, to do the students like the teacher, so that every child grows up in a healthy and happy way.
How to develop an annual personal goals plan 2
A hotel financial expenditure
In a year our hotel in addition to the wages of the hotel staff, there are a variety of expenses, such as cigarettes and alcohol, such as good friends and dietary raw materials purchases and so on is a large amount of consumption in order to make each account is clear and unambiguous and does not occur in the next One year summary of our financial each expenditure by a financial officer is responsible for.
1, the United States of America an expenditure by a financial officer is responsible for, through a specialized person responsible for the expenditure, do a good job of budget accounting.
2, in order to clearly define each expenditure of our hotel finance must be clear and accurate to do a good job of budgeting.
3, each month's advance is less than our department must do a good job in advance of the budget, and according to the data over the years to do a good job of fine-tuning, so that the hotel's funds can flow in a timely manner.
4, at the beginning of each month to account for the income and expenditure of employees in the previous month, and issued in the middle of the month, the purpose is to prevent the sudden departure of employees to reduce the company's losses.
5, in the morning of each day when the mind is most clear to verify the accuracy of the financial bills, to ensure that their own bills have not been subjected to any errors.
Second, the internal staff to enhance the training
In order to enhance the ability of our financial staff so that all people have a unique role deliberately decided to give all personnel to do a good job of training, so that they do a good job of financial work.
1, in the middle of the month and the end of the month, the internal excellent personnel to do a good job of training, the purpose of which is two, for the hotel to train the main reserve talent, so that the more excellent people have a better space for development.
2, for all personnel will be at the end of the month to do a good job of training, because a month's work has ended, it is really good to a month's work to analyze the problems that exist in the work clearly, understand a month's work in the existence of some of the problems and drawbacks.
3, within the department to improve the financial staff learning, to give the fastest promotion of personnel incentives entrusted to the task, the ability to have much, take on much responsibility.
4, so that the Ministry of Finance of all the people in the learning and growth, to keep pace with the development of the company, so that all people are able to independently complete the work task.
Third, the daily statistical work
In the usual work. In addition to accounting for the corresponding financial statements, and bills in addition to notify the hotel of the relevant data, the hotel's data to do a good job of processing to complete the task of the appointment.
1, in the middle of the month to collect the work of various departments, and some information data, such as the hotel's new personnel to join and open, do a good job of understanding in advance, and in the final work of the arrangements.
2, to enhance the ability to practice office software office software and financial software practice, once a month to teach guidance, especially all of them guys remove some of the difficult problems in their minds.
3, after the completion of some of the work of the statistical tasks will be timely to do a good job related to the data distraction and the information before the end of the month to the hands of the supervisor, so that the supervisor to give instructions to complete the task in a timely manner.
Developing a work plan is not a form, but also to develop their own assured, so that they go in the direction of doing a good job, due to the fastest speed to complete the task of the hotel, the development of a plan in the future work I will do a good job of organizing the work.
How to formulate annual personal goal plan 3
First, the daily work
1, organize the work time, do a good job of daily work. According to the daily work of the work of the situation to develop a work plan, in order to prevent the occurrence of things to find things to do and find things to do.
2, a week of written reports, so that no omission and no concealment. And the content of the report on the line to analyze the data in detail, in order to better lay the foundation for the next step. At the same time to stay at the bottom in order to forget, for the future work to prepare!
3, the kitchen raw materials targeted inventory, especially dried seafood products, do a weekly inventory, and generate forms. For general raw materials to pay attention to its use, found that the problem reported in a timely manner. And make the appropriate response to ensure the normal use of raw materials. To make a summary of the daily work, and stay for the next day's work of articulation.
4, for the purchase and sale of raw materials, there are a number of varieties can be calculated on the piece, that is, the whole into the whole. In the whole into the whole variety of raw materials, ready to develop a daily sales inventory table. In order to more accurately understand the cost of the kitchen and its loss
5, the month's plan is as follows, do a good job of boxing the annual goods to ensure that the annual goods out of the warehouse on time. At the same time to do a good job of high-grade raw materials inventory work to monitor the use of kitchen materials. Prevent abnormal loss of raw materials, cut off costs to reduce internal losses. This will improve the hotel catering gross profit, realize the value of raw materials.
Second, capital management highlights a "zero"
1, zero capital operation, zero operating capital is not really zero capital, but with as little liquidity as possible to promote the production and operation of the enterprise. Next year, due to engage in new projects, the enterprise capital account is not enough, the payment of goods according to the contract contract implementation of the book, stay in the enterprise working capital will be very little money, we will try to use a variety of accounts payable, accounts payable, advance receipts, unpaid taxes, unpaid profits and other debt funds for liability management, to realize the zero cost of capital.
2, zero inventory management, the implementation of inventory quotas for each department, over the quota of the department will be more than the proportion of deduction of its operating score, and vice versa to increase the score, so that the inventory quota and wages are linked to promote the departments of hard work and fast sales, accelerate the turnover of funds.
Third, strengthen team building, give full play to the role of financial functions
As a financial staff of the Ministry of Finance, but also the organizer of the financial management system, we must have a rigorous, clean work style and conscientious and meticulous work attitude, the line staff should be actively guided to do the top line to help people in various departments to solve the problem, and give full play to the team's spirit of cooperation, learn from the advanced, catching up with the advanced, exceeding the advanced. Advanced, catch up with the advanced, advanced, in the various departments to carry out competition activities, play the power of the team, twisted into a rope, to make; in adhering to the principle of at the same time, we adhere to the "three satisfied with the two assured", the three satisfied with the "customer satisfaction, so that the staff are satisfied with the leadership of the department in charge of The three satisfaction is "let the customer satisfaction, let the staff satisfaction, let the department in charge of leadership", two assured is "let the group company leadership assured, let the company's boss and all levels of leadership assured".
How to develop an annual personal goal plan4
A catering service safety management
In the process of catering services, the service personnel should pay attention to the safekeeping and care of the guests' belongings to prevent the loss of stolen, in the buffet restaurant, as the guests from time to time to get up and leave the table, the waiter is more to be more vigilant.
If the guests drink too much, the service personnel should pay attention to observation, in the possible situation, politely persuade them to drink less, so as to avoid drunkenness, injury, fighting and other accidents. The guests who have been drunk should immediately notify the lobby manager and the security department to prevent accidents.
There are important guests to participate in the banquet, cocktail party, catering department to designate a person to serve and according to the requirements of the food samples for inspection. At the end of the shift, important cigarettes, alcohol and beverages should be locked up to prevent theft.
After the banquet or various activities, the service staff should check whether there is a fire hazard left behind.
Second, the kitchen production safety management
Do not allow the purchase and use of corrupt, spoiled, unhygienic dishes and food.
Kitchen production managers adhere to the acceptance check, tableware disinfection, strictly prohibit unrelated personnel to enter the kitchen and dining room backstage, in the process of food production to prevent raw food and cooked food, raw materials and finished products cross-contamination.
Keep the environment inside and outside the kitchen clean, take measures to eliminate flies, rats, cockroaches and other harmful insects and the conditions of sinning, garbage and waste placed in a fixed position, timely cleaning.
Food production and management personnel, annual health checks must be carried out, the new work or temporary participation in the work of food production, management staff must also be health checks for health certificates, undocumented personnel are not allowed to participate in contact with the food production and management work.
Cooks should maintain personal hygiene, before work must wash their hands, wear clean work clothes and hats, not allowed to leave long nails and wear accessories, not to use more than the preservation period of the food or food raw materials, not to produce unhygienic instruments and beverages.
Kitchen staff should pay attention to the safety of operation, is strictly prohibited to manipulate kitchen knives and other sharp objects playful, not allowed to unauthorized departure from the heating of the frying pan, to maintain the cleanliness of the exhaust hood.
The kitchen staff at the end of the day, we must strictly check the gas, water, electricity is not closed, timely detection and elimination of hidden dangers, to ensure that there is no abnormality after locking the door, close the window, the post should be designated as a person responsible for the safety of the management of the post, electrical appliances, heating furnace, dietary supplies to be responsible for by a person and strictly comply with the operating procedures.
Kitchen staff should be familiar with a variety of emergency measures, and can skillfully use a variety of firefighting equipment.
Third, food storage and health management
Do a good job of mold, pest control, temperature, humidity and regular cleaning and disinfection of food storage. Reduce the external factors on the contamination of food. Various types of food should be categorized and stored, food and non-food, raw materials and semi-finished products health quality problems with normal food, short-term storage and longer based on the storage of food, as well as with the odor of food and easy to absorb the odor of food, can not be mixed and stacked.
The storage of food should do a good job of acceptance, deterioration of food can not be stored in the inventory of food regularly to carry out health and quality inspection.
Fourth, food sales hygiene management
Catering Department attendants should be regular body checks, once found to have some kind of infectious disease, to be immediately transferred away from the frequent contact with the food staff for food hygiene education.
Sales of food should be non-toxic, harmless, in line with certain nutritional requirements, with the appropriate color, aroma and taste, and shall not be sold corruption and deterioration, rancidity of fats and oils, mold and mildew, insects, dirt and uncleanliness, mixing with foreign bodies or other foods that may be harmful to human health. All kinds of tableware, tea utensils and food containers, tools, equipment must meet the food hygiene requirements to prevent food contamination.
How to formulate annual personal goal plan 5
First, the internal management of the restaurant
1, the kitchen operation and management
(1) according to the market situation and the need for different periods, with the chef **** with the discussion and development of the annual different periods of the holiday food and beverage promotional programs, and in the process of implementation of the collection of guest feedback to improve In the implementation of the process of collecting guest feedback to improve.
(2) work closely with the kitchen, regularly changing menus, regularly launch new dishes, and constantly improve the production process and product quality, so that the product excellence, after the launch of the check the quality of the dishes out of the dishes, and timely feedback from the guests, improve the quality of the dishes, to meet the needs of the guests.
(3) Supervise the head chef to improve food hygiene, costing, supply standards and other work. Daily grasp of the kitchen ingredients supply and preparation, and the head chef to coordinate with the organization to do a good job.
(4) Supervise the head chef to do a good job in the production sector health and safety, implement the food hygiene system, carry out regular safety and security, fire prevention education, to ensure production safety.
(5) and the head of the production department regularly analyze operating costs, develop cost control plans, and supervise the implementation.
2, the management of the restaurant
(1) to develop the gross margin of food sales, strict control of food costs.
(2) the preparation of operating procedures to improve the quality of service, the development of restaurant staff position responsibilities and service standardization procedures, supervise and check the restaurant management and staff in accordance with the service standards of customer service, and continuously improve the quality of service and work efficiency.
(3) carry out staff training at all levels to enhance the overall quality of staff. Arrangements for a person responsible for the development of staff training programs, and organize staff to participate in various training activities, and constantly improve staff service awareness, service skills, techniques and service quality, improve work efficiency.
(4) Develop assessment standards for managers and services at all levels, staff, and seriously assess the daily work performance of departmental managers to stimulate staff morale and motivation.
(5) Organize service skills competitions to demonstrate the level of staff service skills. Selection of employees with good results in the competition to be rewarded, so that employees continue to learn business knowledge.
(6) to strengthen the service facilities and appliances repair and maintenance work, the arrangement of a person in charge of special management, clear responsibilities, clear facilities, appliances, check the project, regular, regular checks to ensure that the equipment and facilities can be used normally to reduce the failure of the accident.
(7) Grasp the construction of the staff team, grasp the staff's ideological trends, through the evaluation and assessment of the staff, to provide excellent staff with promotion and salary increase opportunities.
(8) before the start of the meal to organize the sales staff and production department heads to convene a pre-shift sales communication, to understand the day of the dish supply, sell the situation, in order to better do a good job of marketing.
(9) to strengthen the pre-dinner service environment, service material resources, health inspection and management, to ensure that customers provide a comfortable dining environment and improve service efficiency.
(10) Flexible arrangement of service personnel shifts, the opening of the market to strengthen the staff regulation, to ensure that the service manpower is sufficient to ensure the quality of service.
(11) Strengthen the site supervision, strengthen the management of walking, properly handle guest complaints, and guests to establish a good relationship, and daily organization and holding of post-shift summary meeting.
(12) the establishment of the restaurant customer opinion collection system to reduce the chances of customer complaints, such as the establishment of guest opinion form, service opinion book, product opinion book. According to the feedback information, to find out the shortcomings of the service work, take measures to strengthen the meal before the meal control and meal control, improve the quality of service.
(13) Regularly organize and convene administrative meetings of restaurant managers to solve current problems and listen to the views of employees on the internal management of the restaurant and external sales and suggestions.
(14) establish a restaurant materials management system, strengthen the management of food materials and items in the restaurant, arrange for a person responsible for the receipt and custody of food materials and items,
(15) check the restaurant and the kitchen food, raw material costs are not too high, to ensure that the transfer of all the costs of the transfer in and out of the embodiment of the rational use of water, electricity and other resources to reduce waste, reduce costs, increase profitability
(The restaurant and kitchen costs of food and raw materials are high.
(16) to grasp the restaurant health and safety work, arrange for a person responsible for checking the restaurant cleanliness and hygiene, regular cleaning and organizing the restaurant areas, to provide guests with a comfortable, high-quality dining environment.
Second, cost control
1, the development of energy costs (water, electricity, oil, gas) management system, repair and maintenance system, supervision system, reward and punishment system.
2, the establishment of scientific energy consumption and rational use of standards, the installation of independent water meters in all areas, meters, monthly statistics, January after the reference to the use of standards for energy saving departmental results by percentage to give appropriate incentives.
3, publicity, inculcate the concept of energy saving, encourage employees to mention energy-saving rationalization proposals, the implementation of energy saving, cost-saving two-way research project responsibility system.
4, strict acceptance of the gatekeeper, the establishment of goods into the warehouse storage system, from purchasing - receiving, inspection - inventory, storage - delivery, inventory - processing and production - services for sale - sales revenue, the requirements of a good strict gateway.
5, according to the booking of the day of catering consumption information and forecast the number of people of the day of catering consumption, according to the plan to purchase goods, to avoid the backlog of goods, affecting the operation of funds.
6, the preparation of raw materials procurement program, the establishment of procurement approval process, grasp the procurement management, to eliminate collusion between supply and demand cheating, according to the hotel industry's usual practice, every six months to replace the purchaser.
7, the organization of the restaurant staff at least once a month market research, to understand and master the market varieties of raw materials, price changes, and accurately determine the purchase price of raw materials for a variety of dishes.
8, to strengthen the use of low-value consumables management, stationery in the form of old for new, to eliminate the use of guest materials, and prevent theft of restaurant materials.
9, the comprehensive utilization of food processing trimmings, improve the food production rate, such as radish skin can be used to make pre-dinner snacks.
10, in order to facilitate cost control, guest food and staff food should be separated, in favor of accounting.
11, do a good job of staff thinking, to prevent employees from stealing food.
12, training staff "a post multi-capacity", such as large banquets manpower shortage can mobilize logistics procurement, engineering and other personnel to participate in the work.
13, the staff position preparation should be reasonable, to fully take into account the needs of the work, to reduce the setup of unnecessary positions, to reduce the setup of unnecessary management level.
14, the responsibility for controlling the cost of food decomposition package to the departments, in accordance with the "who is in charge, who receives the material, who confirms, who signs the bill, who is responsible for" principle, the implementation of sub-departmental collaterals, cost accounting and awards, penalties, for the overfulfillment of the month's planned tasks and cost savings, to be given the appropriate incentives, for the failure to complete the month's planned tasks or cost savings, to give appropriate rewards. For the failure to complete the month's program tasks or cost control is not good, to be punished accordingly, and to do the month to cash.
15, a clear brand of goods, prices, food ingredients generally include cooking oil, rice, flour, all kinds of meat, eggs, poultry, dried vegetables and fruits, aquatic products and a variety of seasonings, etc., a wide range of varieties, prices vary.
16, all purchases back to the items, including the agreement of the supplier directly to the hotel items, whether it is the main ingredients of dishes, ingredients, seasonings and other raw materials, or drinks, beverages, supplies and utensils, must be in accordance with the "first in the warehouse and then out of the warehouse" principle, and adhere to the warehouse, respectively, with the computer and the book to register into the books, every day! Collocation of food and raw materials out of storage, in addition to insisting on the daily computer to play the inventory list, but also with the book to make a good account, and to do the computer and book registration is consistent, but also for the goods "first in first out, after the entry and exit" to avoid the backlog of expiration date and deterioration and the monthly checking of the library to create the conditions.
17, the restaurant used point menu or add menu and scattered point card Finance Department to the daily sales of dishes, drinks, beverages and bills for the audit of the external, but also to check the point menu or add menu or scattered point card serial number, to prevent running out of accounts, omissions and escape accounts, to the hotel catering costs, resulting in economic losses.
18, for the deterioration of raw materials, damage, loss of the development of a strict loss reporting system, and the development of a reasonable loss reporting rate, loss reporting by the department head of the financial warehouse management, according to the name, specifications, weighing pounds to fill out the loss report form, for more than the required loss reporting rate to state the reasons.
19, stocking channels should be a variety of ways, green vegetables can be considered to Kaiping Tongyi wholesale, game restaurants in Jiangmen since wholesale, seafood from the coast to wholesale, cost control, improve price competitiveness.
20, the introduction of the "six" management concept, combined with their own business reality, fully mobilize the self-discipline of employees. "Six often" the essence of its: work is often research, every day often rectify, the environment is often clean, things are often stipulated, everyone is often self-discipline, all often marketing.
Third, marketing
1, by the impact of national policy, do a good job in the direction of the restaurant business, to be (delicious, distinctive, affordable) as the direction of development of food and beverage.
2, to understand the catering market information and the status of competitors, do a good job of the restaurant's catering services positioning, and urge everyone to implement.
3, the internal coordination of the views of various departments, work, liaison with major companies, groups, enterprises to make good relations.
4, the use of a variety of media channels (flyers, SMS, WeChat, etc., radio, television, newspapers, etc.) widely publicized to increase the restaurant's visibility, and lock the target customer base, increase the publicity of the target customer base.
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