Time flies, the new year is coming. School canteen administrators can do a simple summary after a year of work, look at their own work, the end of the year, you really need to analyze the growth and shortcomings of the year. An excellent school cafeteria administrator annual work summary is how? The following is our collection of "school cafeteria staff annual assessment of personal summary" you are welcome to read and collect, and share with friends around!

School cafeteria staff annual assessment of personal summary Part 1

This semester we work a new challenge, in this past period of time, thanks to the trust of the school leadership and teachers, from the beginning of this semester we continue to be responsible for the school cafeteria food and beverage aspects of the work of the cafeteria is responsible for the overall work of the implementation of the work of the implementation of the school year, my company's catering department of the work of the work continue to adhere to the "service, standardization, high efficiency," and the "school cafeteria staff annual assessment of personal summary. This school year, the work of the catering department of our company continues to adhere to the principle of "service, standardization, high efficiency, first-class", clarify the working idea, strengthen the implementation of the system of responsibility of each position, strengthen the infrastructure, strengthen the post training, and promote creative work. Continue in accordance with the principal's advanced school philosophy, to guide the cafeteria staff to develop a good habit of working hard, thinking hard, adjusting the mindset, accurate positioning, firmly establish the "service, standardization, high efficiency, first-class" service consciousness, and do our best to relieve teachers and students of the worries of the high standards of dietary hygiene, dietary quality, dietary safety, for the health of teachers and students responsible for the education and teaching of the first class. Teachers and students are responsible for health, education and teaching services, for the development of school services.

The school cafeteria is responsible for the whole school teachers and students to provide meal security services for the heavy responsibility. It can be said that the cafeteria logistics management is one of the most closely related to the daily lives of teachers and staff departments. Through this half semester's work, in the logistics department director Li Jie and Zhang Xiuhua teacher's guidance, in the school's leadership of all departments, teachers, colleagues' strong support and help my company closely cooperate with the logistics, the cafeteria's work into practice, with the cafeteria's staff together, constantly improve themselves, constantly sum up the experience, and constantly improve their own qualities, so that this semester's cafeteria's overall work has been substantially improved!

In terms of routine work, the direction of all staff clear "service, standardization, efficiency, first-class" this eight-point policy is the school leadership of the General Affairs Office of the guidelines; I seriously study the company's staff of the school's guidelines and policies, the school leadership of the advanced concepts of how to transform to the actual work, so that we work to really reach the service of the school education and teaching. really reach the service of the school's education and teaching, service to the whole school teachers and students, service to the community, play a good comprehensive benefit; through the weekly meeting, so that the staff's ideology formed, our work is engaged in education, both to reflect the service, but also to reflect the nurturing of people; both to take the initiative to work, but also to work by heart; through the work of this half semester obviously demonstrated the canteen staff's spirit and style of work, to make effective progress of the total work, to make effective progress of the work. The total work has been effectively progressed. Starting from every Tuesday, we insisted on having morning meeting, solved and dealt with the staff's substandard places in time, summarized yesterday's comprehensive work, arranged new work for today, and assessed and evaluated the staff's daily work, so as to make their work clear in a short period of time; so that the staff continuously improved and progressed in their work; the regular meeting on every Friday afternoon was held to summarize the overall work of the cafeteria and arrange for the work of the next week, and the Employees of this week's work is summarized to help employees from the work of thought, professional knowledge, skills, service attitude can be improved.

Cafeteria in the "standardized" implementation of the work, to take a variety of measures;

1, the procurement of raw materials, acceptance, warehousing, warehousing, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept.

2, strict institutionalized management of health, clear division of labor, clear responsibility; in the case of staff reduction, but also quality and quantity to complete the daily health work.

3, in the daily management of staff, our system plus emotion with their own actions to manage, with guidance to manage, in the continuous teaching, staff can be from the assigned work to self-assigned work change;

4, the beginning of the school year due to personnel changes, found that some of the decontamination staff thought some fluctuations, the quality of decontamination declined, affecting the management of the canteen in other areas. So immediately on the cafeteria staff to make adjustments, the purpose is to more effectively reflect the effect of efficiency gains, although, at this time, the cafeteria continuously left a number of employees, but our overall work has not been affected, but the staff unity and cooperation, forgetfulness of work, the cafeteria work, although recognized by the school leadership, as well as the whole school teachers and students, but away from our goal "to create first-class Canteen" there is still a certain distance, all of our staff will be in the school under the guidance of the leadership of the advanced concepts, under the leadership of the General Affairs Department in charge of leadership, and constantly improve themselves, and constantly improve themselves, as soon as possible and as soon as possible to achieve our goals for the school to create a first-class school and contribute to our strength.

School cafeteria staff annual assessment of personal summary Part 2

People eat for days", for students out of the home, "eat" than "live" seems more important. Schools are a special unit, students are a special consumer groups, school cafeteria management, student health and dietary safety issues related to students' health, related to the school's reputation, related to the improvement of the quality of teaching, related to the development of the school, related to social stability. Therefore, the management of the cafeteria is a matter of concern to students, parents, society and the higher authorities. Our school also from the principal to all the administrative leaders of the ideological importance, work on the support, financial guarantee. 20__ year our school to a high standard through the city "A" level cafeteria management acceptance. We are engaged in the work of the cafeteria staff, a deep sense of responsibility, the importance of the work in place to recognize the sense of responsibility, dedication, work initiative. Here is a brief summary of the following points:

First, the establishment of a cafeteria management network institutions

The school cafeteria by our General Affairs Office is fully responsible for a deputy director of the special specifically to grasp the day-to-day work of the Catering Council to implement the quality of the cafeteria and financial supervision, Catering Council by the trade unions, some representatives of the Board of Teachers and representatives of the outstanding students to participate in the principal's office or the Office of the General Affairs of the quality of the meal directly. Evaluation. School cafeteria is divided into a cafeteria (first floor), the second cafeteria (second floor) two shifts, respectively, by the school hired two people in charge of the team leader, division of labor to a person, a clear responsibility, layers of signing a safety certificate of responsibility for each other to monitor and assess.

Second, improve the system, the measures in place

Our General Affairs Office of the cafeteria staff held a special meeting each month, and to hire the town's comrades of the Health and Epidemiological Station to do our voluntary supervisors to participate in the meeting, focused on learning and discussing the implementation of various rules and regulations, and safety education work, and so on. From 20__ onwards, we have formulated "school logistics management system", "canteen health and safety convention", "canteen staff duties", "logistics personnel assessment system", "tableware cleaning and disinfection system", "food poisoning emergency treatment and epidemic reporting system", "canteen food storage warehouse system", "canteen staff health and personal hygiene system", etc., as well as earnestly study the "Chinese People's * * * and the State Food Sanitation Law" and other contents of the meeting. and the State Food Sanitation Law" and other content, to achieve a sound system, measures in place, strict management, who is responsible for the problem, in order to prevent the management system in form, the system into practice.

On the one hand, the cafeteria in the organization of the entire staff of the various management systems to learn on the basis of all employees to strengthen skills training, this year, we conducted two simulated fire drills, but also for the department of the requirements of different positions, the implementation of personal skills for a number of drills, on the other hand, to increase the implementation of the management system process of the specific operators of the on-site supervision and on-site education efforts to reverse Operators in the entire catering industry in the common existence of bad habits, through the adoption of a series of effective measures, so that the management system measures gradually pushed to the implementation.

Third, the form of management of the cafeteria

Now the form of management of the school cafeteria for self-management and the employment of the team leader system, by the cafeteria chef to open the menu, by the General Affairs Office audit, and then by the delivery of the designated units, by the General Affairs Office of the appointed person responsible for the acceptance of the inspection, audit, and then by the director of the General Affairs for approval, the entire process of the school nurse to supervise the health of the food control from time to time a combination of random inspections. The school now has about 1200 people dining. The cafeteria is required to continuously adjust and improve the dietary structure. Breakfast no less than 12 varieties, middle and dinner no less than 23 varieties of dishes for students to choose from, and take a dish more than one way to suit students' tastes. The prices of all dishes are uniformly set by the General Affairs Office and the Catering Management Committee. At present, the whole halo 2 yuan, small halo 1.5 yuan, seasonal vegetables 0.5 yuan - 1.0 yuan, soup free. According to the school cafeteria business philosophy does not earn students money, the current profit control within 2.5%, basically all the funds for student meals.

Fourth, the implementation of the fixed-point procurement system to eliminate security risks

The safety of the cafeteria is mainly in the procurement of food, processing, storage, cleaning and disinfection of tableware, the cafeteria staff itself and several other major links. Schools to further improve the understanding of the centralized procurement of raw materials for the canteen, the system measures, standardized procedures, salad oil and seasonings, rice in the cooking oil company procurement, usually meat, etc. adhere to the quality first, the price of the second under the principle of the unit provided by the fully qualified. And adhere to the evidence system, ask for food hygiene inspection certificate, laboratory tests, business license and related licenses, acceptance by the General Affairs Office, to effectively grasp the acceptance of goods.

This semester vegetables are mainly provided by the town vegetable base, meat for the company to provide, so as to eliminate non-accessible food into the campus. Food processing, storage and tableware cleaning and disinfection of the implementation of the post, division of labor to a person, clear responsibilities, timely records, the General Affairs Office from time to time check. At the same time to strengthen the ideological education of the cafeteria staff, strengthen the study of political theory, set up for the education service, for teachers and students to serve the ideology, and effectively care about the life of the cafeteria staff, to solve their difficulties, so that they are dedicated to the work of the cafeteria, no selfish thoughts. Cafeteria staff and related management personnel, a semester of health checks, a monthly safety meeting and daily health checks, ready to accept the temporary inspection of the necessary knowledge training and maintain good personal hygiene, wearing uniform uniform uniforms, work hats.

V. Problems

In the process of self-examination and self-correction, there are still some problems: the quality of food purchases must be further strengthened, the establishment of a more feasible rules and regulations, should be faster to make part of the parents of the students to join the meal management committee, so as to do a good job of parents, the community's publicity and education, and usually have to strengthen the supervision of the General Affairs Office, the checking of the work and so on. School cafeteria is the work of the top priority, how to make teachers and students eat satisfied, eat healthy, eat safe, is our school in the future is always to think about the problem.

School cafeteria employees annual assessment of personal summary Part 3

Looking back on each day of the past, I as a subdivided school cafeteria workers, y feel the responsibility of the major, heavy work pressure. Because of the work I am engaged in, the quality of management, is likely to affect the physical and mental health of teachers and students. Therefore, in order to build on our strengths and avoid shortcomings, we can do a better job in the future, here, I will summarize the work of the cafeteria in this school year as follows.

First, strictly good canteen health, because it is related to the health of every teacher and student. First of all, the requirements of each cafeteria staff, every year to carry out a physical examination before starting work. Secondly, from time to time to staff ideological education, implement the Food Sanitation Law stipulates the requirements. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job in our school canteen food hygiene work, tableware, "a wash, two rinse, three disinfection" work, workbench to do with the use of clear, cutting board meat, vegetarian, raw, cooked to be separated every day in the kitchen to carry out a major cleanup. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner. All staff can seriously do their jobs, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, strictly good food safety, every semester to study with the cafeteria staff and the "Chinese People's **** and the State Food Sanitation Law", to improve the ideological awareness of each staff. Also formulated various rules and regulations and on the wall, improve the food poisoning prevention and control plan, from the system to protect the school cafeteria safety and standardization. Regularly on a regular basis to the cafeteria staff to carry out laws and regulations, work norms of training, to achieve the laws and regulations as a guideline. Also attaches great importance to the internal management of the canteen, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, so that when there are norms, everything is standardized. Food hygiene work, closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus).

Third, strictly good food purchase, procurement work strictly "five passes" that is: strict purchase channels, items into the warehouse acceptance pass, operating procedures standardized pass, dietary hygiene and safety pass, food storage storage pass. In the acceptance of unqualified food in the firm boycott and return, do not accept not into the quality of unqualified items. At the same time, let all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure the quality of goods, all unsafe factors are blocked outside the campus.

Fourth, try to put a good cooking technology, in the cafeteria staff to strengthen the inspection and supervision, cultivate their good health awareness and habits and quality of cooking at the same time, often listen to the views of teachers and students, and once a month to convene a meeting of the cafeteria work, modify and determine a good monthly (4 weeks) menu, weekly recipes to strive to achieve a rich and diverse, and constantly improve the quality of meals. Often supervise the cafeteria staff to burn good food, improve the technology and skills of cooking staff. The daily meals strive to achieve "color, aroma, taste" are complete, so that teachers and students eat nutritious, eat at ease.

This year, our school cafeteria in the city health supervision and a number of inspections and many random sampling, health pass rate of up to; in the creation of the provincial safe school, our school cafeteria has been praised by experts; in the municipal cafeteria evaluation was awarded the title of a cafeteria. In the city health supervision of the city's catering industry food safety and health assessment, won the excellent honorary title. Canteen management work is a long way to go, but I firmly believe that in the school leadership care and supervision, in the cooperation of all teachers, in the canteen staff *** with efforts, my school canteen will be better and better.

School cafeteria staff annual assessment of personal summary Part 4

In order to do a good job in the school cafeteria work, to maintain the interests of students, the dietary section of the "students as the focus of attention", "tree diet image, create a first-class service," the activities, received a better Effect. Specific practices are:

First, the development and improvement of the management system.

Such as various types of personnel job responsibility, service personnel code of conduct, service commitments and other systems, respectively, on the restaurant's food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, sale, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete, interlocked, layer by layer, the process is reasonable, the operation of standardized.

Second, strengthen education and training to improve the quality of workers.

Selected managers to visit other universities to learn from the advanced management experience of brother universities. In addition, the selection of relevant professionals to participate in the city's food purchasing license professional knowledge training, fire safety knowledge training, food poisoning prevention professional knowledge training. And hire the epidemic prevention station and other professional teachers of the restaurant staff for food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge training, aimed at improving the overall quality of each employee, better service for the faculty and staff.

Third, strengthen the hardware construction, to eliminate accidents.

The use of winter and summer vacations on the restaurant to varying degrees of remodeling, remodeling, add some hardware equipment and appliances, to achieve a reasonable layout, ventilation and lighting, steam and fume emissions good. The establishment of a leading group of production safety, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire equipment, fire prevention inspections every day administrators, into the cafeteria there is a reminder of the "cafeteria heavy ground, free to enter". There is a warning message "Pay attention to safety, careful operation" in the operation room, and the free soup supplied by the cafeteria is under the supervision of a person. In addition to procurement and disinfection, health priorities and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat, "five special" and so on, for these jobs, the ideological importance of going all out to take measures one by one to eliminate all kinds of safety hazards in the production, to ensure the safety of operation and food hygiene and safety.

Fourth, adhere to the quality of service, and constantly expand the concept of service.

Dietary Section to do people-oriented, to teachers and students to create a comfortable dining environment, in the process of ensuring that the students three meals a day food supply, and constantly expand the business philosophy and service concept.

1, the establishment of a "snack street", the introduction of dozens of famous flavor snacks, increase the variety of colors, attracting many students to go to dinner.

2, in the hall opened 24 hours on duty window, to ensure that students can always eat hot rice, hot dishes, hot soup.

3, do everything possible to control costs, reduce the price of food, and effectively benefit students, the hall every day for students to supply free rice, to ensure that students really eat clean and hygienic, inexpensive meals.

4, the dietary section of the office to ensure 24-hour duty for teachers and students. Open quality service supervision desk, set up a food service hotline, ready to solve the problems reflected by the students.

5, to provide financial aid positions 18, to solve the urgent needs of special hardship students.

As the school leaders at all levels attach great importance to the work of the restaurant and always pay close attention to the work of our school dietary work hardware construction and software management has laid a good foundation to enhance the safety and health awareness of all cooking staff and sense of responsibility, the formation of a good standardized hygiene habits, so that our school cafeteria dietary work in general has made great strides in the development of the overall work and a certain amount of success, to ensure that the stability and development of the school. Currently for the restaurant staff is small, heavy workload, we will know the difficulties and create conditions, pay close attention to standardization, standardization, institutionalization, order management, and take the initiative to adapt to the requirements of the school's development, will be our school dietary work to a new starting point, to create a new glory.

School cafeteria employees annual assessment of personal summary Part 5

This school year, the General Affairs Section attaches great importance to the school cafeteria management and construction, from the six aspects of supervision to maintain campus peace.

First, a clear xxxx school canteen management positions. Set the restaurant manager's job duties, purchasing staff duties, the head chef's duties, cooking chef duties, cashier attendant duties, washing, cutting and dispensing workers duties, cleaning workers duties, tableware cleaner duties, warehouse administrator duties, monitor duties.

Secondly, the management of xxxx school canteen operating procedures are standardized. Including food cleaning operating procedures, food processing (knife, vegetables) operating procedures, cooked food room food operating standards, food refrigeration, freezing operating standards, food cooking operating procedures, school cafeteria food sampling management procedures, food sales service procedures.

Third, reward xxxx school cafeteria management assessment system. xxxx school cafeteria inspection and assessment of penalties and school cafeteria monitor staff assessment and penalties, the introduction of 5s management, the development and implementation of the Wenxxxx school cafeteria staff 5s management percentage quantitative scoring system table.

Fourth, improve xxxx school canteen management system. Including the school canteen on food purchasing, acceptance, storage, processing, cooking, selling, disinfection, leaving samples of all aspects of health requirements, tableware cleaning and disinfection management system, warehouse storage food and receiving and disbursing the material management system, school canteen hygiene system, the school canteen small buy department staff code, the school canteen safety precautions, the school canteen hygiene, "5-4

Fifth, improve the xxxx school canteen management emergency plan. Including school cafeteria safety management emergency plan, food poisoning treatment, the treatment of sudden fire accidents.

Sixth, efforts to improve the quality of university meals. To carry out the "health, nutritional diet" as the theme of the first school cafeteria food festival in xx University, strict quality management, the quality of meals, improve the quality of service of the school cafeteria. According to the teachers and students reflect the poor quality of the school canteen rice, the General Affairs Section from the XX Grain Company to come in pearl rice, the same price for students to eat delicious rice, improve the quality of free dishes and soup, the price of 1 yuan dishes accounted for 60%. The implementation of xxxx07, 08 grade college students subsidies xxx people, *** counted xxxxxx yuan, to maintain a smooth campus. Started the civilized literacy of college students to improve the work, change the bad habits of college students in the school cafeteria meals to place the plate and bowl on the table, to create a civilized dining environment for college students. Emphasis on school cafeteria humanized service, free meals for students, free soup, etc., and strive to do a good job of teachers and students satisfied with the school cafeteria.

School cafeteria staff annual assessment of personal summary Part 6

First, vegetable procurement, ordering

The premise of the procurement plan is the store sales and commodity inventory, as well as the operating department of the future period of time to make accurate predictions of the sales of goods.

Relative to other supermarkets operating single product, vegetables (especially leafy vegetables) ` attributes of the ordering requirements are more stringent, generally speaking, to achieve just one day's purchase sales best, otherwise, the purchase is too little, not enough to sell; purchase too much, because of the increase in inventory time resulting in a reduction in the quality of the vegetables, the decline in the appearance of the vegetables, the increase in wear and tear.

How to achieve reasonable ordering, we must control the following points:

1, understand the life cycle of a single product and delivery cycle;

2, according to the "Inventory Management Table" and "Ordering Weekly Table" to provide data to find out the regularity of inventory and sales of commodities, accurately grasp the sales and inventory situation;

3, pay attention to the changes in daily sales sales of each time of the sales;

4, pay attention to the daily sales and daily stocking, pay attention to the daily inventory work;

5, pay attention to the weather, pay attention to market trends. It is not difficult to see that the basis of daily ordering is based on the daily sales volume, and then will consider promotions, competition and other factors.

Acceptance of goods is an important source of loss control, and is quite important for vegetable operations and overall supermarket operations.

General inspection of goods requires the receipt of the receipt, the stocker and loss prevention staff at the same time in the presence of three parties, including the receipt of the receipt of the number of items and weight of the delivery list, the stocker with reference to the company's vegetable acceptance standards on the acceptance of vegetable items, loss prevention staff to supervise the implementation of. When weighing, it is required that 100% of the single product delivery quantity of 5 pieces and below be inspected, and no less than 30% of the others be weighed.

The quality of vegetables determines the price of vegetables, not every customer wants to buy low-quality products at a low price, there are many customers who want high-quality products and are willing to pay a higher price for them. Therefore, generally vegetables are not directly loaded after acceptance, but are sorted first.

Through the sorting, the single product based on quality and appearance is divided into general and fine two levels, respectively, on display. In this way, not only stretched the price band of goods, easy to buy customers at all levels of consumption, but also reduces the loss caused by customers in the selection.

Different attributes of individual products, sorting requirements are not the same, such as leeks sorting requirements include:

1, on the pressure injury, abrasion, leaf yellowing or yellowing to remove, the root to cut flush;

2, leaf scorching, extreme wilting, leaf curry, brown spots, stem tops have rotten heart phenomenon reported;

3, lifting the original bundles, and then Bundled with tape;

4, size 400 grams or so.

Second, reasonable, timely pricing

Vegetable single product life cycle determines its display, inventory time increases, quality, sales will gradually decline, at the same time, the cost-effectiveness of the vegetables and determines the single product sales of vegetables.

Therefore, reasonable and timely pricing is particularly important. Pricing is based on the quality of the single product and the feedback of the market survey data, the store needs to be competitors and the market price of vegetables, the quality of the market every day, to maintain a good price image, the frequency of the market survey on the highly competitive areas can be increased, so that according to the results of the market survey or changes in the quality of the goods price adjustment.

For room temperature storage period of one day, such as cabbage, lettuce tips, etc., in the same day with the quality of the reduction of three price adjustments (10:00 a.m., 4:00 p.m., 7:00 p.m.), or even more price adjustments.

Third, display, sales site management

How to do a good job of display and site management:

1, first of all, we must consider the convenience of the customer, not only to display beautiful, but also to make it easy for customers to pick.

2, first in, first out, provided that the old goods still maintain the freshness can be sold, or else directly low-priced treatment or loss.

3, the display of light take light, to prevent the loss caused by improper human operation.

4, according to the classification and color with the display, stimulate customers to buy.

5, price tags and POP signs should correspond to the display of goods, the price is correct and the font is beautiful and neat.

6, the display of freshness management, the requirement to organize the junk surface at any time, will rot, touch pressure injury and customer selection caused by damage to the goods picked out in a timely manner, into the operation room processing, leafy vegetables regularly sprinkled with water, to ensure freshness and minimize the loss of moisture.

School cafeteria employees annual assessment of personal summary Part 7

This school year, the General Affairs Section attaches great importance to the management and construction of the cafeteria, from the six aspects of the supervision, in order to maintain campus peace.

First, clarify the duties of the management of the cafeteria. Set the restaurant manager's job duties, purchasing staff duties, chef duties, cooking chef duties, cashier attendant duties, washing, cutting and distribution worker duties, cleaner duties, tableware cleaner duties, warehouse administrator duties, monitor duties.

Secondly, the management of the canteen operating procedures are standardized. Including food cleaning operation procedures, food processing (knife, vegetables) operation procedures, cooked food operation specification, food refrigeration, freezing operation specification, food cooking operation procedures, cafeteria food sampling management procedures, food sale service procedures.

Third, the reward cafeteria management assessment system. Cafeteria inspection and assessment of penalties and cafeteria monitor staff assessment and punishment methods, the introduction of 5s management, the development and implementation of warm cafeteria staff 5s management percentage quantitative scoring system table.

Fourth, improve the cafeteria management system. Including the canteen on food purchasing, acceptance, storage, processing, cooking, selling, disinfection, leaving samples of all aspects of health requirements, tableware cleaning and disinfection management system, warehouse storage of food and receiving and dispatching of materials management system, canteen hygiene system, canteen buy department staff code, canteen safety precautionary approach, canteen health, "five-four" system, the canteen Staff daily self-check ten points.

Fifth, improve the canteen management emergency plan. Including cafeteria safety management emergency plan, food poisoning treatment, the treatment of fire accidents.

Sixth, efforts to improve the quality of university meals. To carry out the "attention to health, nutritional diet" as the theme of the xx TV University of the first canteen food festival, strict quality management, good quality of food, improve the quality of service canteen. According to the teachers and students reflect the poor quality of the canteen rice, the General Affairs Section from the XX Grain Company special pearl rice, at the same price for students to eat delicious rice, improve the quality of free dishes and soup, the price of 1 yuan dishes accounted for 60%. Implementation of the 20xx grade, 20xx grade college students subsidies xxx people, *** counted x yuan, to maintain a smooth campus. Launch the civilized literacy of college students to improve the work, change the bad habits of college students in the cafeteria dining to place the plate and bowl on the table, to create a civilized dining environment for college students. Emphasis on humanized service in the cafeteria, complimentary meals for students, free soup, etc., and strive to do a good job of teachers and students satisfied with the cafeteria.