The following is a summary essay on catering service work compiled by me. Welcome to read for reference. Summary of catering service (1)

A busy semester has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the food of employees and students, and to ensure the physical and mental health of each teacher and student. Now, the canteen work during this period is summarized as follows:

First, show certificates and eliminate potential safety hazards

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of each teacher and student. First of all, every canteen staff should have a physical examination before taking up their posts every year, and those who fail the physical examination will not be allowed to take up their posts. Secondly, carry out ideological education for staff from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All the staff can conscientiously do their jobs, clearly define their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen work.

second, strengthen software management

at the beginning of the semester, canteen managers and staff members learn the Food Hygiene Law of the People's Republic of China together to improve the ideological understanding of each staff member. This semester, ten rules and regulations have been formulated and put on the wall, especially the flow chart of food poisoning reporting and the plan for food poisoning prevention and control, so as to ensure the safety and standardization of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to run the school's collective canteen well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up, and all kinds of main materials are strictly controlled, thus fundamentally eliminating food safety hazards.

The school attaches great importance to the internal management of the canteen, and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and make everything standardized at all times. In the food hygiene work, the focus is on the "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, namely, strict purchase channels, goods entering the warehouse for acceptance, standardized operation procedures, food hygiene and safety, and food storage and storage. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let all the staff participate, all the staff supervise, the responsibility goes to people, the inspection is in place, and the records are detailed. Ensure the quality of incoming goods and block all unsafe factors outside the campus.

Strengthen training, inspection and cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills and skills. Earnestly do all kinds of accounts and related materials, so that the materials and contents are detailed and reliable; Check item by item according to the Food Hygiene Law and the Regulations on Group Dining, and make every effort to be meticulous and foolproof.

Third, standardize the operation and put it into practice

This semester, the school has formulated and improved various management systems, such as the post responsibility system for all kinds of personnel and the code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental sanitation, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to ensure clear responsibilities, complete management systems, interlocking, and reasonable processes. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized management of health, clear division of labor and clear responsibilities. In the daily management of employees, we add emotion to the system, manage with our own actions, and manage with guidance. Under constant teaching, employees can change from assignment to self-assignment.

Fourth, improvement measures

In the management of canteens, we deeply feel that the current state of hardware facilities and equipment in canteens has not adapted to the development requirements. Therefore, the school should repair the roof of canteens in the future and increase some. Summary of catering service (2)

Time flies. It's the end of recent years, and it's been another year since I took over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future. The work situation in the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet, and the canteen is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene of the canteen and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as it is used, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

thirdly, it is also very important to control the purchase of food. More than 111 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. In food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

in the fourth and last year, I have received it, and I have dined for more than ten times. Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees. Summary of catering service work (3)

It is a great honor to share with you the harvest and joy of 21xx years on behalf of the catering department and the kitchen team of the garden theme restaurant. (Below, I will report to you from three aspects)

First, strengthen the awareness of food safety, cost control and market competition, and turn losses into profits in the first year of trial operation.

Since its trial operation on October 6th last year, Heyuan Restaurant has always strictly controlled the quality of raw materials and food hygiene, standardized the operation process and ensured food safety. In the course of operation, we gradually explore the characteristics and laws of the consumer groups in Heyuan restaurant, and constantly carefully develop dishes that meet the consumer groups in Heyuan restaurant. According to the characteristics of seasonal raw material supply, we have successively launched spring, summer, autumn and winter festivals and some special dishes and innovative dishes. For example, in view of the rising price of raw materials in the market, we have carefully developed and made use of seasonal dishes to make excellent, fragrant, delicious and stylish low prices. We have also developed some low-priced and high-quality dishes according to different consumer demands, and introduced some new cooking techniques. In particular, in September this year, the park provided me with an opportunity to learn China's artistic conception dishes, which benefited me a lot, and was quickly used in the preparation of Heyuan dishes, giving guests a brand-new four-fold enjoyment of sight, smell, touch and taste, and winning praise from guests. The income of Heyuan restaurant is rising month by month, and the sales volume has increased from 3,111 yuan per day to 1-21,111 yuan per day now, exceeding 31,111 yuan at most. Per capita consumption has increased from 21 yuan to 41 yuan now, and turned losses into profits. Behind this is the production and processing of dishes, plates and bowls by chefs, which are created by chefs with sweat and hard-working hands by the hot stove.

second, increase training, standardize the main and auxiliary ingredients of dishes, and constantly innovate and develop new dishes, so as to lay the foundation for gradually building the brand of Heyuan restaurant.

in the course of business operation in the past year, the biggest difficulty we face is the instability and high mobility of the staff. In particular, May to October is the busiest time for restaurants and the biggest turnover of chefs, which brings great pressure and challenges to kitchen work. In order to stabilize the quality of dishes and provide excellent service for guests, we have adopted the following methods:

1. Personnel get through to use. We will get through to the chefs in the garden kitchen, the coffee shop kitchen and even the dining kitchen, and make full use of the overtime policy given by the park to overcome various difficulties such as staff shortage, and successfully complete the reception tasks again and again.

2. Strengthen training. This year, the kitchen has been trained 56 times, so that new employees can be competent for their posts quickly. In this regard, as a chef, I am duty-bound to practice, in line with the principle of mentoring, on the one hand, using the rice mouth to preach and teach in practical work; On the other hand, I used my spare time for training, taught my own skills to everyone, and trained the newly learned China artistic conception dishes to chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the formula of main and auxiliary materials of dishes, so that the quality and taste of restaurant dishes will not be affected because some chefs leave their jobs.

4. keep innovating. 18 seasonal cold dishes and 72 seasonal Chinese and western hot dishes have been introduced successively, enriching the choices of guests, and forming innovative dishes with low cost, low price, unique taste and high sales represented by "stone pot, fungus and cabbage" and "Taciang three cups of chicken", which are deeply loved by guests.

Third, adhere to the team spirit of close cooperation between the kitchen and the dining room, create a harmonious restaurant, and win good results.

a good catering brand needs the close cooperation between the restaurant and the kitchen. Over the past year, our dining room and kitchen have been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the waiters in the restaurant, so that they can understand the characteristics, tastes and nutritional knowledge of the dishes, so that the restaurant manager, foreman and waiter can introduce them to the guests. In case of feedback from guests, we will adjust it in time to achieve customer satisfaction and attract repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen cooperated closely, cooperated with each other and supplemented each other. In the case of shortage of personnel and limited facilities and equipment, the reception task was successfully completed many times. There is also a seemingly simple but not simple job of washing dishes. A good dish can't be served without clean and hygienic utensils, so just like the barrel effect, we are indispensable. Here, we would like to express our gratitude to all the staff and other brother departments of the restaurant. With your's efforts and support, the guests inside and outside the school can recognize and praise the brand of Heyuan Restaurant. Summary of catering service work (4)

Time flies and the new year is coming, which means that it has been a year since I took over the job of canteen manager in vocational schools. The following is a summary of my work this year:

In order to complete the dining task for employees in 21xx more perfectly, I summarized the achievements and shortcomings in my work in 21xx.

Achievements of 21xx years:

(1) After the handover with the canteen of the head office, the canteen of the current vocational school was re-established, which solved the problems of unclear division of labor, chaotic personal work and decreased employees' dining satisfaction when the transferred employees took over their new jobs.

(2) For the staff to raise the shortage of dining service and the problem of dining dishes, regular meetings are held in the canteen to announce the responsibility to the people.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Pay close attention to the purchase channels of canteens, and strictly require the purchased items to have the food hygiene license, inspection and quarantine certificate of relevant departments.

(5) Tableware used by employees shall be disinfected after meals and processed; Food case; Cooking room; Designate a person to be sanitary in the face-to-face room, and regularly clean up the canteen for all employees to participate.

(6) around the principle of "reducing costs and ensuring quality", we can save incidental expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a competition to save water and electricity.

(7) Successfully completed the reception tasks of the company, including: the staff representative meeting of the property branch; Staff representative meeting of Jian 'an Branch; Singing red and praising the party's grace singing competition; Harmony Cup Cooking Competition; Nearly () sessions of training courses for large and small employees.

(8) arouse the working passion of all canteen staff, complete the reception task and win the recognition of the training staff during the ordinary holiday-free period of the task-heavy dining training class.

(9) In order to make the canteen dishes diverse and not monotonous after winter, employees were organized to pickle all kinds of pickles during the autumn vegetable storage period and reserved: white radish, Chinese cabbage, potatoes and carrots.

(11) Carry out the construction of ownership spirit in the canteen, so that employees can unite and help each other and help colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and mutual assistance is enhanced.

Of course, there are still many inadequacies in my personal management, such as:

The problem of outsiders entering the operation room. I have posted "No Entry for Idle People" signs on the doors of the front and rear operation rooms, but it is still difficult to ban them.

The employees have been working without holidays for a long time, and their enthusiasm is not high during the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal shortcomings in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can carry it.