A work summary is a comprehensive and systematic general examination of the work of a time period. Here is the company cafeteria work summary report sample that I shared, take a look together.

Company canteen work summary report

In the company as well as the departmental leadership direct care and guidance, through the canteen of all the staff's diligent efforts, the canteen meal quality, color varieties, hygiene, equipment, the normal use of the efficiency of the fundamental changes in the company canteen work summary. The staff's concept has changed, work efficiency has improved, unity and work atmosphere has improved. Eliminate the existence of canteen waste phenomenon. The following summary from several aspects.

First, the initial establishment of the cafeteria backbone team, clear responsibilities and division of labor, give full play to their specialties in their daily work, to strengthen the management of all aspects of the management to achieve management from point to point. 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, so as to improve the efficiency of the use of equipment, 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 the good image of the cafeteria, the management mode to achieve a high standard of operation, and can be sustained, the work summary of the company cafeteria work summary.

VIII, strengthen the infrastructure, the establishment of the canteen freezer cold storage, to stabilize the company 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 the next quarter. Intended:

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 batched, sub, sub-focused on replacement, repair, maintenance. The boiler chimney needs to be remodeled. It is now interfering with the start-up of the boiler. 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.