2023 cafeteria work plan chapter 1

xx year has passed, looking back on the past year, there are laughter, there are tears, there are gains, there is also a faint loss. With the advent of the spring footsteps, we ushered in the year xx, the new year has some expectations and prospects for the new year, facing the new year, with a grateful heart, I will next year's work to do the following deployments:

First, to strengthen the political learning, improve the ideological awareness.

Seriously study the division, station xx work conference spirit, accurate grasp of the content of the meeting, improve the ideological awareness, for their own work to point out the direction of a clear direction, in order to better complete the work of the higher leadership to our task.

Second, learning the work of the canteen system and job responsibilities

1, the organization of training canteen staff to learn the management system of the canteen.

2, learning the content of the duties of each position.

3, the organization of learning Qingcheng Integrated Services 20 property service standards and norms of the content.

Third, to strengthen the management of food hygiene, conscientiously implement the national food safety law, in the daily procurement work, strict control, the purchased food should be fresh, can not have rot, spoilage and expiration date of the food; in the quality of the premise, the comparison of three, directly reduce the price of materials. Adhere to the "same quality than the price, the same price than the quality, maximize cost savings for the station" principle of work.

Fourth, to strengthen the management of the cafeteria in the daily work to strengthen management, to ensure the smooth flow of orders, can no longer appear the phenomenon of command failure and appeasement caused by a lot of problems, we must be bold in management, not afraid of offending people, all to work as a prerequisite.

Fifth, to improve their business and their own cultivation this year to change their own shortcomings in many ways, to strengthen the political theory of learning, and actively participate in various activities, weekdays and colleagues to get together, help each other learn, *** with progress, improve their own cultivation, to be a qualified employee.

The arrival of the new year means a new starting point, new opportunities, new challenges, the future is never because of its uncertainty and let us full of passion. I seem to have seen the hope, I will be more full of love into the work of the work, and the second station with all the staff *** with learning, *** build harmony, *** create brilliant!

2023 canteen work plan Part 2

First, the guiding ideology:

Always follow the overall work of the school idea, around the center of education, do a good job of education and teaching services, do a good job of teachers and students living services. Through the construction and strengthening of the logistics management system, the establishment of a good order of logistics management, tapping the potential of logistics work, mobilize the enthusiasm of logistics work, and create a new situation in logistics work.

Second, the work objectives:

(a) as always, to do a good job in the routine management of the work;

(b) to strengthen the construction of accounts and information, standardize the logistics of the work;

(c) to strengthen the management of administrative warehouses and financial management, and the implementation of the relevant spirit of the spirit of the higher level requirements.

Third, the work initiatives:

(a) make full use of the summer school building for a necessary repair and finishing, and actively do a good job of school building maintenance work.

1, the room bench for a cleanup, repair, the sixth grade desks and benches for replacement processing.

2, on the east and west of the school building window repair.

3, the school building toilets for remodeling, and all the school building roof platform for leak-proof treatment.

(2) good green management.

1, do a good job of summer flowers and trees of the treatment of insects, watering work.

2, a pruning of the green belt.

3, according to the green management network, pay attention to the usual treatment of insects, fertilization, weeding and regular pruning, pruning and other work.

(C) to improve the management of the cafeteria, to do a good job of teachers and students cafeteria.

1, adjust the canteen staff structure, improve the operational approach, stimulate the staff to work motivation, improve staff efficiency.

2, establish the safety first consciousness, attention and strengthen the dietary hygiene workbench account, raise vigilance, take safety precautions, clear responsibility, do a good job in fire prevention, anti-theft, anti-drug work, and to clean regularly, do a good job of cleaning.

3, regular organization of the cafeteria staff to learn the basics of food hygiene, basic requirements, and against the daily work of conscientious implementation.

4, based on the management system of the canteen, to strengthen the management and supervision of all aspects of the work of the canteen, and according to the actual situation continue to improve the management system of the canteen, standardize the operating procedures.

5, seriously study and implement the "school cafeteria and student meal hygiene management regulations", and actively improve, add the cafeteria health facilities and equipment to ensure that the "hardware" standard.

6, strengthen the inspection and supervision and democratic management, often to the cafeteria to check the service attitude, hygiene, quantity and quality of food, dining discipline (teachers and students are welcome to participate). Discover problems in a timely manner to praise the advanced, criticize the backward.

7, good food procurement, and actively do a good job of disease prevention.

8, create conditions to improve the canteen cooking staff's business skills and business quality, such as the organization to learn cooking knowledge.

9, adhere to the principle of thrift and frugality, food, water, electricity, careful budgeting, reduce costs and improve the quality of meals.

10, through intensive learning "requirements", "standards", "system", and gradually make the school cafeteria management in place, fine, so that the school cafeteria taste continues to be enhanced, the quality of service continues to improve. Enhancement, the quality of service is constantly improved.

(D) to strengthen the school building, school property management.

1, further improve the school property, school building management system, in particular, to strengthen the compensation system, and gathered into a booklet, the whole staff to learn to implement.

2, the application of management software, management of school property, school property, strictly school property management system, standardized, give full play to the role of common teaching aids, learning aids and other teaching equipment and modern teaching equipment, strictly prohibit indiscriminate take, indiscriminate use, littering, littering and other irresponsible behavior.

3, effectively strengthen the management of the activity room, give full play to the role of the activity room. Strict implementation of the special room of the custodial responsibility system and the principle of who damages who compensates.

4, to strengthen the use of electricity and water and daily maintenance management, adhere to the thrifty and frugal, against waste, and strive to save a drop of water for the school, a power, a penny.

5, the strict implementation of requisition, approval, acceptance, storage, reimbursement, receipt system.

6, advocate a good atmosphere, care of school facilities, equipment, care of flowers, plants, trees, to stop trampling the lawn, branches and flowers phenomenon.

2023 Cafeteria Work Plan Part 3

"People eat for days, food for safety first." The issue of safety is very important. Therefore, for strengthening the management of the canteen work, for the canteen practitioners to carry out planned, regular training in food hygiene and safety knowledge, is also an important part of the canteen management work. In order to standardize the management of kindergarten food hygiene, prevent kindergarten food poisoning accidents, to ensure the health of teachers and students, especially the development of this plan:

First, the purpose of the training

In order to further improve the comprehensive quality of our cafeteria staff, food safety and hygiene knowledge, business knowledge to increase training efforts, really good health work, safety work, should be prevented in the first place. Prevention is better than cure. To create high-quality, high-level first-class service goals and *** with efforts. Through training, to improve the quality of our cafeteria staff, strengthen the safety awareness of the cafeteria staff, so that it is high-quality for kindergarten preservation and education services. In the daily operation of more rigorous, standardized, the level of work to a higher level. Let every teacher and child to eat at ease, comfortable, happy, to provide a strong guarantee for the logistical safety of our park.

Second, the content of the training

People's Republic of China *** and the State Ministry of Education Decree No. 14, "School canteens and students collective dining health management regulations", "school canteen managers and practitioners of the basic requirements of health knowledge training on the job", food hygiene laws and regulations, food hygiene knowledge, business knowledge, the health management system and job responsibilities.

Third, the training arrangements

Each semester to arrange two training and learning. According to the specific situation of our cafeteria, from February to learn.

1, to participate in the upper relevant departments of the organization of food hygiene and safety education and job skills training, the strict implementation of food hygiene law, to prevent the occurrence of health accidents.

2, every semester to carry out a knowledge questionnaire on food hygiene and safety to answer questions.

3, at least once a semester regularly organized by the cafeteria staff job training or skills competition activities to ensure that practitioners continue to adapt to the needs of development.

4, practitioners must be dedicated to their work, help each other to learn, study business skills, through continuous practice of basic skills to improve the quality of service and service level.

5, the backbone of the business and the obvious progress of the staff to give appropriate incentives to encourage them to learn the business, learn the technology, improve the quality of service

2023 canteen work plan chapter 4

? Kindergarten Education Guidance Program" points out that kindergartens should put the health of young children in the first place. Canteen work is the top priority of the kindergarten health and safety work, in order to ensure that young children's dietary safety, we will be in the actual work of all the precautions, pay great attention to, and always pay attention to unremittingly, strictly control the entrance of the food, to ensure that young children's food hygiene and dietary safety. The following are a few practices in our garden to do a good job in the cafeteria health and safety work:

First, improve the infrastructure of the cafeteria

The cafeteria was built in the cooked food room, storage, locker room, etc., will be limited space to get the most fully utilized. From choosing vegetables, washing vegetables, cutting vegetables to frying vegetables, and then from the tableware washing, disinfection and use, all assembly line operation. The cafeteria is well lit, airy, and well-equipped for fly, rodent and dust prevention. Mechanical equipment is complete, the existing steamer, and pasta machine, pasta machine, tableware shelves and other facilities, categorized clearly, marked obviously, special objects, to ensure that early childhood food hygiene and safety has laid a good material foundation.

Second, improve and perfect the rules and regulations

The establishment of food hygiene and safety management leading group, supervise the implementation of job responsibility. The implementation of the division of labor responsibility system, each person is responsible for a job, improve efficiency, improve the awareness and level of service to teachers and students. Specific responsibilities are clearly defined, the detailed formulation of the canteen managers job responsibilities, cooks job responsibilities, etc.; at the same time, parents, teachers are widely consulted on meal arrangements and other aspects of the views and suggestions, and constantly improve the food hygiene management system and measures. Kindergarten food poisoning emergency plan", "kindergarten food poisoning accidents accountability system" and so on, so as to prevent accidents from occurring. Kindergarten also according to the "Weifang City School Safety Management Code" gradually improve the "cafeteria safety system", "cafeteria health management system", "food processing system", "cafeteria disinfection system", "cafeteria warehouse management system", "meal sampling system", "food raw materials purchasing system," and so on, to strengthen the cafeteria's guidance on health work.

Third, staff licensed to ensure that the cafeteria health and safety

On the cafeteria staff, we ask to do every six months for a comprehensive physical examination, licensed to work. And every year after the renewal of physical examination, replacement of health certificates to ensure the health of cooking staff. At the same time, a fortnight of business learning, learning relevant documents and food hygiene knowledge, food poisoning prevention knowledge, knowledge of tableware disinfection, etc., and constantly improve the understanding of early childhood food hygiene and safety work. Strictly require the formation of good health habits: before work, after work with soap and disinfectant solution and flowing water hand washing; work in the work of wearing neat overalls, work cap; do not keep long nails, do not wear nail polish, do not wear rings; canteen hygiene every day a little sweeping, weekly sweeping, the use of appliances and clean up in a timely manner, the items returned to its original position after use. Make my garden cafeteria always give people a fresh and bright, clean and hygienic feeling.

Fourth, strict food purchasing and processing to ensure food hygiene and safety

1, I adhere to the garden from the formal channels of purchase, pay close attention to food purchases. Delivery side must provide "health license", "business license", "quality inspection report", "health certificate" and other credentials to ensure the quality of food. Food into the cafeteria, from the inspection, registration and implementation of layers of control to ensure that the food is fresh and hygienic. And the establishment of a food and raw materials purchasing license account, clear responsibility, to prevent rotten and spoiled food into the cafeteria.

2, food ingredients diligently into the less storage, vegetables, fruits and other fresh food day into the day, to ensure that young children's food nutrition fresh. In the refrigerator, food is stored separately from raw food to avoid cross contamination. The cafeteria storehouse is dry, hygienic and bright, and the food is categorized into shelves and placed off the ground and away from the wall, with special management.

3, food processing immediately after consumption, leftovers all dumped, and a person every day responsible for processing. Determined not to give children to eat the next day meal, to eliminate the occurrence of food poisoning. The staff operates strictly according to the system, vegetables are washed first and then soaked before cutting, pesticide residues are thoroughly removed to ensure that nutrients are not lost. Animal offal, fish, shrimp, etc. are also rinsed in clean water to remove more harmful substances and odors. The cafeteria is fully equipped with a variety of cooking utensils, raw and cooked separately, clearly marked, dedicated.

4, adhere to the meal sampling program, to ensure that emergencies are traceable. Each meal should be sealed with a special container to keep samples, at any time to check the meal, point of health quality. Sample varieties should be complete, the number to ensure that each food 100 grams, the sample time to ensure that 24 hours.

V. Strict disinfection system to ensure the hygiene of food and drink utensils

The tableware used by children is cleaned and steam sterilized for 40 minutes after each meal to achieve the goal of "one wash, two shabu-shabu, three disinfection, four cleaning"; cups are disinfected every day in the disinfecting cabinet, and the towels are disinfected twice a week by soaking in diluted 84 disinfectant and exposed to sunlight; buckets are cleaned and steamed every day; and the towels are disinfected every day with a steamer. Water cups are disinfected in a disinfector every day, and towels are soaked in diluted 84 disinfectant twice a week and exposed to the sun; buckets are cleaned and steam-disinfected for 40 minutes every day; chopping boards and knives are disinfected every day with boiling water, and cage cloths are washed and dried and stored in fixed containers after each use; raw and cooked rags and towels are washed separately every day, and then hanged in a fixed location after being soaked and disinfected in "84" solution. All disinfection work are well registered signature, clear responsibility.

Six, strengthen the cafeteria security measures to ensure the safety of the cafeteria site

The cafeteria is to ensure that young children's dietary safety of the site, non-cafeteria staff are strictly prohibited from entering the cafeteria. Delivery personnel delivery can only be sent to the door, not allowed to enter. The teachers of each class can only enter the cooked food room to get water and food. When outsiders enter, they must be agreed by the competent leader and registered, with footwear, before entering.

In short, the health of health, safety and quality, do a good job in the kindergarten cafeteria safety is the kindergarten's work is the most important, is to protect the health of young children a strong guarantee. So we have to do a good job of early childhood food hygiene and safety work, will be held to the children's love, will be assured to parents, for the healthy growth of young children escort.

2023 Canteen Work Plan Part 5

In order to ensure that our teachers and students in the cafeteria dining assured that teachers and students to provide a better dining environment. Consolidate the efficiency of the cafeteria and carry out all the work in an orderly manner. Comprehensively enhance the influence of the school cafeteria, a great deal to stimulate the development of our school cafeteria staff awareness, had a strong staff "to do their jobs, the full range of services to teachers and students of confidence and determination. Special development of this work plan.

First, the work of the idea

1, to enhance the awareness of thrift and frugality. Unsafe operation and waste is a great no responsibility; hard work and thrift is the fine traditional virtues of the Chinese nation, guiding employees to consciously develop this good behavior.

2, strengthen the staff's sense of collective honor, carry forward the team spirit, everyone has a "school honor my honor" feeling. Every half month to staff regular training in professional ethics and professional skills. Through training, assessment, some unqualified employees in training, in the assessment, so that their respective positions to play the maximum degree of talent and skills, so that the canteen team is constantly optimized to improve the overall quality of the canteen team.

Second, staff training

This school year, the plan for the cafeteria staff health, service knowledge training. Because of the cultural knowledge level of the cafeteria staff, operating skills vary, the content of the cafeteria training is also different.

1, mainly through the form of verbal language to teach him (her) a variety of skills.

2. Discussions around an issue, presenting their views and suggestions, summarizing.

3, through the demonstration of the operation step by step to explain the operation of the essentials.

4. Summarize the whole process of operation, identify problems, and propose ways to improve.

Third, held a meeting of all the work of the canteen

Organize staff to study China's "Food Sanitation Law"; and "School Canteen Health Regulations", the canteen a variety of health, safety rules and regulations. Improve their legal awareness and service consciousness, correct work attitude. Identify with the staff food hygiene and safety objectives and responsibilities.

1, adhere to the daily inspection of food hygiene in the cafeteria, found that the problem position that is corrected or dealt with. Weekly meeting of canteen staff, summarize experience, learn from the long and make up for the shortcomings, always emphasize the safety issue, and effectively ensure that the teachers and students of the dietary safety.

2, the development of a weekly work plan, monthly attendance, depending on the number of students and teachers dining reasonable arrangement of personnel. Improve students' awareness of saving. Organize the relevant personnel to study the weekly nutritional recipes.

3, all efforts to do a good job of dining, rational matching of nutritious meals, so that each student experience more energetic into the study.

Fourth, grasp the implementation of civilized manners

We advocate civilized dining, courteous service, requiring classroom teachers to do a good job in the civilized dining education of students in the school meal, and, every day when students eat to have life teachers and canteen staff into the dining room patrol, table service, to help solve the specific problems of the students in the meal.

Strictly the right amount of off

On the "three no" food. Inspection found that there are suppliers of raw materials have expired, and there is no inspection certificate; there are side food without factory name and address, no factory date, no shelf life, are not allowed to enter the cafeteria.

Fifth, to cultivate the sense of ownership of the staff to improve the overall quality of the canteen

1, to improve the ownership of self-consciousness and strengthen the understanding of the importance of democratic management of the staff to allow employees to participate in the democratic management of the staff to give full play to the wisdom of the staff and creativity, there is a major decision-making to listen to a wide range of staff to allow employees to open up the way of speech, brainstorming, to help managers to make decisions, while when the decision is once finalized, the managers will organize the staff to implement the program. Managers should organize staff to implement the program, so that employees will take ownership of the posture to play the energy, wisdom and creativity, greatly enhancing the vitality and vitality of the cafeteria.

2, to be good at stimulating the staff to participate in consciousness, care about the pain and itch of each employee, to carry out a number of meaningful recreational activities and public welfare activities, life care about their joys and sorrows and warmth, personality respect for them, and even address can be cut a little bit of heart so that the staff feel that they are a part of the school, from the school can find a sense of home, and at the same time, to create an opportunity for them to reflect the value of their own, so that the staff feel the warmth of a large family and a sense of family. Employees feel the warmth of the family and the joy of being the master, thus creating a strong sense of belonging to increase the cohesion of the school.

2023 cafeteria work plan Part 6

First, the guiding ideology:

To strengthen the management of our school cafeteria, reduce the burden of students' parents, eliminate the hidden dangers of school cafeteria safety, to ensure the physical and mental health of teachers and students, and to stop encroachment on the disciplinary behavior of the students' meal costs, specially formulated. This program.

Second, the work of the goal:

1, standardize the school canteen account management, to ensure that the bookkeeping compliance and legal, the bills are real, complete formalities, standardized accounts.

2, standardize the financial management of school canteens, to ensure that income and expenditure compliance and legal, tight spending, prohibit non-meal expenditures in the student meal costs, prohibit the occupation of student meal costs.

3, strengthen the school cafeteria health management, improve the cafeteria health facilities and management system, to prevent food poisoning accidents.

4, strengthen the school cafeteria staff ideological style management, to ensure that the cafeteria staff good service attitude, good quality of work, discipline, obedience, and strive to serve the school teaching and teachers and students life, strive to cafeteria satisfaction of more than 95%.

Third, the main measures

1, strengthen the school cafeteria responsibility system, put the cafeteria safety and health management in the first place, improve the management of the cafeteria and safety and hygiene work system. Cafeteria personnel must grasp the quality of good, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strict implementation of the license system, do not buy without a license. Strict operating procedures to prevent food poisoning. Pay attention to the use of electricity and fire and fire equipment management, to ensure that the cafeteria without a security incident.

2, strengthen the management of canteen workers, standardize labor behavior. Strengthen the cafeteria staff's business training and political learning to improve business and service quality.

3, strengthen the cafeteria goods procurement management. The implementation of the upper level of the bulk of the goods unified procurement system, signed a good contract, bidding for the procurement of fixed-point, for other small items to select the point of procurement, the price of the product, quality and other content of the acceptance of each and every one and record. Implement the food sampling system, keep good records of sampling, and keep a good food quality. Strictly plug the disciplinary loopholes.

4, strengthen the management of cafeteria fees. Strict implementation of the charging system, standardize charging behavior, reasonable charging of student meals, and timely issuance of tickets.

5, strengthen the management of financial procedures in the cafeteria. Larger quantities of food, the procurement of goods to be operated by the procurement team, the purchase of food, materials, acceptance, receipt, proof and approval procedures must be complete, to achieve transparency and openness.

6, to strengthen the management of cafeteria accounting. Eliminate non-cafeteria expenses. Accounting by day, weekly balance, monthly settlement, to ensure that the student meal costs earmarked and food balance.

7, strengthen the cafeteria financial staff business training. The school cafeteria accounting staff to obtain original documents according to law, fill out a good voucher, register all kinds of books, prepare a good financial statement, the custodian to accept, keep good, out of the warehouse all kinds of materials and register a good material ledger.

2023 cafeteria work plan chapter 7

First, ahead of the service:

Service is the vocation of logistics work, ahead of the service is our inevitable requirements for this job. As long as we have this condition, in order to avoid the omission of work, in order to make our work in the rise of a stage.

1, improve the overall health of the cafeteria, for the majority of diners to create a good dining environment.

2, good relations between teachers and students, to understand their tastes, to send a delicious meal.

3, found that the problem should be solved in a timely manner, without hesitation, not pond extravagant.

4, according to health standards to do a good job of cleaning the restaurant, often maintain good personal hygiene.

5, the use of equipment to do regular checks, the table is neatly arranged, tablecloths are clean, no damage, no stains on tableware.

6, according to the task requirements to do a good job of meal preparation.

7, the diner to do active enthusiasm, civilized and polite, quality service.

8, where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, shall not work with emotion, not allowed to swear, say bad things about other people, such as the discovery of exemplary people immediately suspended.

Second, the practice of economy:

Economy is the traditional virtues of the Chinese people, the practice of economy is a concept of work that all staff must have. Saving is one of the focus of the work of the canteen, such as: from the use of oil, water, electricity, steam, clean, disinfectant, clean ball, etc. are timed to receive quantitatively, the person in charge of storage. And rational use of scraps and can eat again leftovers fully heated and sold at a reduced price, resolutely eliminate unnecessary waste, from which to improve the cost-effectiveness.

1, careful budgeting, eliminate waste, reduce food costs, improve the utilization of raw materials.

2, to save water and electricity, care for the use of tools, properly stored after use.

3, strictly prohibit the outflow of raw materials, selling meals without personal favor, do not send favors.

Third, standardized management:

Standardized management for the canteen is very good control of food poisoning accidents, the cost does not cause unnecessary waste, clear direction of the work, the staff work emotionally stable and so on.

1, the canteen supervisor to fully achieve a clear division of labor for each position, to speak of the primary and secondary, focus.

2, the restaurant staff nine ban

(1) Where the restaurant staff is strictly prohibited to take food out of the restaurant or to others.

(2) Where the restaurant staff is strictly prohibited from handling food at will, there is a retention value must be properly stored for other uses. If a small amount of leftovers have no value must be reported to the supervisor agreed to deal with.

(3) Every day at work must be 5 minutes early to the post, is strictly prohibited in the middle of the post or early departure.

(4) during the post must be neatly dressed, is strictly prohibited to the food loud noise.

(5) Where the purchase of food ingredients must be categorized and stored, cross-contamination is strictly prohibited.

(6) The food production process must be carefully implemented "food processing and production management regulations".

(7) on the questionable food ingredients, expired food determined to stop processing, reported to the supervisor agreed to deal with.

(8) The use of equipment to be regularly cleaned, maintenance, is strictly prohibited borrowing, misappropriation, and shall not be occupied.

(9) staff after work without permission is strictly prohibited to re-enter the operating room.

3, the cafeteria staff work instructions: in order to strengthen the management of the cafeteria, strengthen safety measures, standardize safety management, effective prevention of food hygiene and safety accidents, so that employees can familiarize themselves with the overall management of the cafeteria essentials to contribute to the correct, normal, positive and orderly work, according to the relevant provisions of the combination of the school's actuality, especially the development of the "Employee Handbook"!

2023 cafeteria work plan chapter 8

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

First, the development and improvement of the management system

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

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, access to the cafeteria has a reminder of the "cafeteria heavy ground, free of idlers".

The operation room has a warning "pay attention to safety, careful operation", the free soup supplied by the cafeteria is guarded. 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 tasks, 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 continue to 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 meals, and effectively benefit students, the hall every day for students to supply free rice, to ensure that students really eat clean, hygienic, inexpensive meals.

4, the dietary section of the office to ensure 24-hour duty for teachers and students. Open quality service monitoring desk, set up a food service hotline, at any time 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 the school dietary work hardware construction and software management has laid a good foundation to enhance the safety and hygiene awareness of all cooking staff and sense of responsibility, the formation of good standardized hygiene habits, so that the overall food and drink in our school cafeteria work has made great strides in development and certain achievements, to ensure that the stability and development of the school.

At present, for the restaurant staff is small, the workload is large, 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.