The work summary is a commonly used style of writing for organs, social organizations, enterprises and institutions, individuals, etc. through a comprehensive review, inspection, analysis and evaluation of the past stage of social practice activities, summarizing the lessons learned from the height of rational understanding, in order to clarify the direction of efforts, and guiding the future work.

2019 canteen year-end summary sample article a

Time flies, bewildered to nearly the end of the year, and before you know it, I took over the canteen has been three months. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as the school cafeteria which is also very important. As the administrator should be more for the sake of students' diet, to ensure that each student's physical and mental health and considerations, I now summarize the work of the cafeteria during this period of time as follows:

First, as a student cafeteria, the strict implementation of the whole food hygiene and safety is related to the health of each and every one of the students is a major event. First of all, each cafeteria staff every year to carry out a physical examination before starting work, the physical examination of the unqualified person is not on the job. Secondly, from time to time, the staff of the ideological education, the implementation of the requirements of the Food Sanitation Law and so on. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of food hygiene in our canteen, tableware washing, rinsing, sanitizing work, work table to do with the use of clean, weekly cleaning of the kitchen. If found that the work is not in place immediately pointed out, ordered to correct the timely in place. All staff can do their jobs seriously, clear responsibilities, each in his own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.

Second, August is considered my formal takeover of the cafeteria. First of all, the inventory of goods for inventory handover, every day I personally down to the kitchen and he (she) they work together, communication, the work of the cafeteria needs and shortcomings of a detailed understanding of the current status quo shortcomings of the timely improvement. Such as the health situation: due to the previous period of continuity of reception of several large-scale meetings and ceremonies, so that we are physically and mentally exhausted, not in a timely manner, thoroughly cleaned up the health, the placement of items is not neat, so that the leadership of the cafeteria has a dirty, messy, poor bad impression. In order to adjust the staff's mentality in time to change the current situation, I personally to the kitchen to take the lead with them will be the ceiling, walls, stove, steamer, ground, and storage, etc., all carried out a major cleanup. This cleanup is effective, the kitchen has been significantly improved, a good working environment to change the impression of the leadership, to keep going is the key.

September is a busy month, received the XX center director and his party to learn and exchange and the whole school staff dinner, large and small meals *** counted more than ten times. Timely, accurate, smooth completion of the meal reception work, to all levels of leadership left a good impression. At the same time to ensure that the staff of the normal meal.

Thirdly, it is also very important to keep the food in stock. Thousands of students need to go out and purchase a variety of food, such as: meat, vegetables, eggs, poultry, main, side dishes. I personally go to the purchase of food strictly no quarantine certificate, food hygiene permits are not purchased, stored for a long time, spoiled and tasteless are rejected, to prevent the occurrence of food poisoning events, to ensure that every student's health. During this period in my cafeteria dining personnel and students did not occur any intestinal diseases and food poisoning accident.

In addition, I am also strict financial discipline, each purchase is always required to receive the refusal, timely accounting, to ensure that the funds earmarked for the purpose, do not spend indiscriminately, five days a checkout, ten days a reimbursement, the principle of saving to do the best value for money.

Due to my limited level, the management of the cafeteria is not proficient enough, there are many work to do not enough. Such as: the first month on the loss of 505.86 yuan, the second month and a loss of 76.25 yuan. This also confirms my lack in the management of the cafeteria, I will increase my efforts in the next work on their own management and quality learning. At the same time, the procurement of food, goods loss control, to ensure that students eat cheap and assured food.

In short, the cafeteria work is gradually stepping into the normalization, formalization, the cafeteria staff is also increasing efforts to gradually form a love, dedication, pragmatism, dedication and cooperation of the team, *** with the development of the cause and silent dedication.

2019 canteen year-end summary of the model article two

In order to do a good job in the school cafeteria, to maintain the interests of the students, the dietary section carried out to students as a focus of attention, the tree dietary image, create a first-class service activities, and received a better effect. The work is summarized as follows:

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

Second, strengthen the 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 prevent accidents

The use of winter and summer vacations on the dining room to varying degrees of remodeling, remodeling, additional hardware equipment and appliances, to achieve a reasonable layout, ventilation and lighting, steam and fume emissions are good. The establishment of a leading group of production safety, the development of the three prevention plan, the safety channel installed emergency lights, fire fighting equipment, fire prevention inspections every day xxx, into the cafeteria there is a reminder of the cafeteria heavy land, the idle exempted from entering. The operation room has a warning message to pay attention to safety and careful operation, and the free soup supplied by the cafeteria is guarded by 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, etc., 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 that the safety of the 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 supply of food to the students three meals a day, and continue to expand the concept of 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-hour duty window, to ensure that students can always eat hot rice, hot dishes, hot soup.

3, do everything possible to control costs and reduce the price of meals

4, catering section of the office to ensure 24-hour duty for teachers and students. Open quality service monitoring 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. At present 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, 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.