First, the key work at the beginning of the semester

1. The relevant internal organs of the company should organize a meeting of all cadres and workers, summarize the summer work, inform the work plan for the new semester, and actively invite the leaders in charge to attend the meeting and give guidance.

2. Conscientiously implement the relevant requirements of the Emergency Notice of Anhui Provincial Department of Education on Comprehensively Carrying out School Safety Inspection and Deepening the Action of "Combating Illegal Activities and Special Remediation".

3. Plan the orientation work plan, define the tasks, assign responsibilities to people, and put them in place in time.

II. Key tasks in the new semester

(1) Office

1. Strict attendance, timely implement the fingerprint attendance method for the heads of internal institutions, assist the company leaders to further strengthen the labor discipline management of cadres and workers, and cooperate with the company leaders to supervise the on-the-job situation of cadres and workers and the completion of relevant key work and special work;

2. according to the deployment and requirements of the school, formulate the assessment methods of the company's target management and the "Thirteenth Five-Year Plan" development plan;

3. With the help of modern media and means, build and improve the company's information communication and exchange platform, explore the effective mode of logistics in internet plus, increase publicity efforts, and strive to promote the construction of information logistics and intelligent logistics;

4. Cooperate with company leaders to actively promote the construction of energy-saving platform, and strive to play an early role.

(II) Catering Service and Supervision Center

1. Do a good job in cost accounting and performance evaluation of self-operated canteens to ensure that self-operated canteens can play a leading role in stabilizing prices and ensuring service under the new situation;

2. Carefully prepare and organize the implementation of the special activity of "Quality Service Month" in the student canteen;

3. Take multiple measures simultaneously, implement various measures and means such as network supervision, system supervision, personnel supervision, and joint management, and do a good job in the daily supervision of the managed canteen;

4. Regularly investigate the hidden dangers in food safety, water, electricity and employment safety, and make a good handling plan to prevent any accidents;

5. Implement the quantitative and hierarchical management of canteens, and strive for "A" level canteens in the second student canteen during the year.

(3) Academic Exchange Center

1. Strengthen the training and management of middle-level managers, set high standards and strict requirements, improve management level and service quality, and create quality services;

2. Strengthen publicity and education, enhance the sense of ownership, and firmly establish the concept of "one glory, one loss, one loss", bearing in mind that "the academic exchange center is a collective, and everyone is a member of this collective; Twist up and down into a rope, think in one place, and make efforts in one place ";

3. Formulate assessment methods for the employment of waiters, appropriately improve welfare benefits, strengthen business training, and constantly select and upgrade high-quality waiters to build an excellent team of waiters;

4. Continue to strengthen catering management, mobilize and give full play to the enthusiasm of chefs, improve cooking skills, improve the variety of dishes and increase repeat customers;

5. Continue to strengthen internal management, pay attention to tapping potential, and put an end to leakage;

6. Continue to strengthen accommodation management, try to provide a more comfortable accommodation environment and improve the occupancy rate;

7. Strengthen the management of fire control and food hygiene, actively look for potential safety hazards, ensure the safety and hygiene of food and accommodation, and prevent accidents;

8. Actively expand the catering and accommodation business and continuously improve the dining and occupancy rate;

9. Strengthen hardware investment and continuously improve the dining and room occupancy environment;