When the work has reached a certain stage or come to an end, it is necessary to go back and carefully analyze and study the work done, affirm the achievements, find out the problems, summarize the experiences and lessons, raise awareness, clarify the direction, and express these in words, which is called work summary. The following is a summary of my carefully selected work, hoping to help you!

a summary of canteen work

a busy school year has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, it is naturally inseparable from food. Food 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 an administrator, we should pay more attention to the staff's diet and ensure the physical and mental health of each colleague. Now, the canteen work during this period is summarized as follows:

First, as a collective canteen, it is an important matter related to the health of every teacher and student to strictly implement the food hygiene and safety in Taiwan. 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 are not 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, and clean the kitchen 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.

second, hand over the goods in stock first. Every day, I personally go down to the kitchen to work and communicate with them, learn about the needs and shortcomings of canteen work in detail, and make timely improvements on the current situation. For example, the sanitary situation: because we received several large-scale convention instruments in succession in the previous period, we were exhausted physically and mentally, failed to clean the sanitation in time and thoroughly, and the items were not arranged neatly, which made the leaders have a bad impression of the canteen being dirty, chaotic and poor. In order to adjust the mentality of the staff in time and change the current situation, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamers, floors and warehouses with them. This clean-up is effective, the kitchen has been obviously improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.

October is the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of winter storage vegetables, such as radish, Chinese cabbage, potatoes, green onions, etc., and pickled Chinese cabbage and various pickles. So that workers can also eat a variety of food in winter.

thirdly, it is also very important to control the purchase of food. More than 1,111 people need to go out to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased the food without a "quarantine certificate" or a "food hygiene license", and all the foods that have been stored for a long time and have gone bad and stale are rejected, 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 addition, I also have strict financial discipline. Every time I make a purchase, I always accept and refuse, and pay in the account in time, so as to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and achieve good quality and low price with the principle of saving.

Due to my limited level, I am not proficient in canteen management, and I have a lot of work to do. I will intensify my own management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.

In a word, the canteen work is becoming more and more normalized, and the canteen staff are also stepping up their efforts to gradually form a team that loves their posts, is dedicated, pragmatic, dedicated and cooperative, and * * * is silently dedicated to the development of the cause.

Summary of canteen work Part II

Time flies. It's the end of recent years, and I've been working in the canteen for a year and a half in a blink of an eye.

Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my work in the future can be better, and my work situation for one year is summarized as follows.

First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out problems and giving me valuable suggestions, such as salty food, too oily food, heavy color, etc. At the same time, I quickly and deeply realized the shortcomings in my work and corrected them in time.

Secondly, I strictly abide by the canteen hygiene system and conscientiously implement the May 4th health system. Strictly implement the Food Hygiene Law, prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Isolation between raw and cooked; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is isolated from natural ice. The method of "four decisions" for environmental sanitation: personnel, materials, time and quality, division of labor, and responsibility; Personal hygiene achieves "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves where food is placed should be kept clean at all times, free from mildew and rat marks. Wash the cooking stoves and floors in the operation room regularly every day, carefully wipe the floor of the restaurant and the Bowl Ash, and strictly ensure the sanitation of the floor, doors, windows, glass and surrounding environment in the operation room.

during this year, I worked hard to learn cultural, professional and technical knowledge. Go to work on time. Abide by labor discipline and all the rules and regulations of the canteen, and strive to complete my job. At work, obey the deployment of work, take good care of group property, do a good job in group and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is even, and master the temperature. Non-staple food should be picked and washed, carefully cut, and clearly marked and shredded. The side dishes are beautiful, the color is beautiful, the cooking is delicious and the salt is moderate. In terms of service, be high-quality and efficient, and be kind to the diners and speak kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.

I am diligent, conscientious, hard-working and enterprising in my work. Looking forward to the new year, I will work harder and more enthusiastically to complete my own work under the strict guidance of the leaders.

Summary of canteen work Part III

1. Basic scenario:

__ There are _ _ cadres and employees in the staff canteen and guest house, which are responsible for heavy internal and external reception, staff dining and other tasks. Under the leadership of the Party Committee of the Logistics Department, the Logistics Department and the Life Company, and with the strong support of the leaders of all brother units and workers and comrades, we have done a good job in various life services closely around the overall work of the Logistics Department. Up to now, the income of staff canteen and guest house is RMB _ _ _, the fixed cost is RMB _ _ _, the variable cost is RMB _ _ _, and the profit is RMB _ _ _.

Second, the main working scenes since this year:

__ The staff canteen and guest house are important parts of the logistics service of the Logistics Department. Especially in _ _, I am responsible for the reception of busy leaders and guests at all levels and the accommodation and life of single cadres and employees in the Logistics Department. As a "window" unit of the Logistics Department, the quality of the work of these two units is directly related to the external image of the Logistics Department and the vital interests of the employees. Therefore, we insist on doing a good job in the following aspects:

1. Focus on the overall situation and raise awareness. Since the beginning of this year, the production and operation activities and overall work of the Department of Transportation have shown an unprecedented tense and busy scene. In this situation, if our work rhythm and various management and life services can't closely keep up with the excellent situation of the rapid development of the Logistics Department, we will certainly live up to the trust and support of the leaders of the Logistics Department, and we will have no face to deal with the cadres and employees of the Logistics Department who are struggling hard in the front line of all work. Therefore, we regard doing a good job in the comprehensive service of all kinds of life as implementing the annual goal of the Party Committee and the Scientific Outlook on Development, adhering to the people-oriented principle, caring for the lives of employees, and earnestly grasping the important aspects of doing good deeds and doing practical things for the broad masses of cadres and employees, so that the staff canteen and guest house can truly become the "home of employees" and the places where cadres and employees are satisfied. The abnormality is that we can closely follow the overall work situation of the Logistics Department, closely connect with the reality of our unit, and insist on educating employees about "life service is no small matter" and "it is our duty to do a good job in reception and service for employees", so that everyone can realize the importance of doing their own jobs ideologically and consciously devote themselves to various service jobs. Since the beginning of this year, all the staff in the staff canteen and guest house have been able to focus on the overall situation of the Logistics Department and do their best to do their own jobs, which has been praised by leaders and employees.

2. Strengthen management and standardize operation. The work of staff canteens and guest houses often deals with cadres and employees, which involves some specific problems such as food, drink and accommodation, and is considered as a "thankless job." In this situation, we don't regret that although we have done a lot of work, we are not recognized by everyone, but we do our best to do a good job in various services. Since the beginning of this year, we have not failed to live up to the expectations of the leaders and the broad masses of cadres and employees. The leaders have set an example, strengthened management in all aspects, and constantly created good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. We always adhere to the people-oriented service concept, adopt various service methods, and try our best to provide convenient conditions for cadres and workers, so that when we return to the guest house, we will feel like we are at home.

3, unity and cooperation, quality service. The tasks undertaken by guest houses and staff canteens are fragmentary and complicated, but each task is closely related to the overall work of the Transportation Department and the vital interests of cadres and workers. Anomalies are many large and medium-sized foreign reception tasks that we undertake, which directly relate to the external image of the Logistics Department. Therefore, with the cooperation of relevant departments, we insist on doing a good job in internal unity and cooperation and improving quality services. The anomaly is that since this year, guest houses and staff canteens have less staff and a larger workload. In order not to affect the normal operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the arrangement of the leaders, regardless of industry and conditions, and go all out to do a good job in reception. Since the beginning of this year, the canteen has undertaken more than ten reception tasks with more than three tables, but each reception task has been successfully completed, which has been trusted by the leaders of the Logistics Department and praised by everyone. We also regard the dining and accommodation services of single cadres and employees in the Logistics Department as the focus of our work and earnestly do a good job. At present, the production and operation tasks of the Logistics Department are tense and busy, especially for some single cadres and employees who have been working in the front line of production and operation for a long time. As a logistics service unit, it is our job duty to put themselves in their shoes and make them _ _ able to eat satisfactorily and live comfortably. In order to upgrade our services, the guest house timely renewed the bedding and sheets for everyone, and made the specific service work affable and the environment clean and tidy, so that everyone could live comfortably in the guest house.

In terms of dining, we don't stop at the general level of making cadres and employees only have enough to eat, but strictly follow the requirements of the leaders of the Logistics Department and make more efforts in service attitude and food quality. At present, the staff canteen serves three meals a day in the form of buffet, with more than six kinds of staple food and four kinds of non-staple food, and each meal is equipped with two meat dishes and palatable soup. In order to do this work well, the management, service and cooks of the staff canteen are all in one mind, and strive to provide satisfactory and high-quality services to cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published to facilitate understanding of everyone's supervision. Because of the new improvement in the food quality and service in the staff canteen, even some residents are willing to take their families to eat in the staff canteen. In order to facilitate the life of cadres and workers, the canteen provides steamed bread, flower rolls and some halogen products for the families of cadres and workers in addition to the busy work, which is highly praised by the cadres and workers.

Of course, although we have made some achievements this year, there is still a necessary distance from the requirements of the leaders of the Transportation Department and the expectations of the cadres and workers. The anomaly is that under the new situation of the rapid development of the Logistics Department, our work pace is not big enough. All these need to be improved continuously in the future.

Third, future work plans:

First, we should further understand the importance and necessity of doing a good job in comprehensive life services. Strengthening life service is an important measure for the Party Committee and the Department of Logistics to implement Scientific Outlook on Development, adhere to the people-oriented principle, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is, in the final analysis, actually a political issue and a mass viewpoint issue. Therefore, we should deepen and improve our ideological understanding, and turn our ideological understanding into concrete actions, do everything possible to create good conditions, and further run staff canteens and guest houses to facilitate the dining and accommodation of cadres and workers, and make our due contribution to the sustainable development of the transportation department.

second, we should constantly strengthen management and earnestly do a good job in improving service. In the next step, we should focus on one center, highlight the principle of "two actions", realize three changes and reach four satisfaction rates. Focusing on one center is to closely focus on the work objectives of the Logistics Department, closely combine the good life service with the overall development of the Logistics Department, stabilize the people's hearts with high-quality services, win the people's hearts with satisfactory services, and thus achieve the purpose of cohesion and promotion of development. Highlighting the principle of "two acts" means trying to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between leaders and cadres and workers of the Logistics Department. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly promote all work to a higher level. Reaching the four satisfaction rates means that through our efforts, the service satisfaction rates of staff canteens and guest houses have been greatly improved, and the social benefits and economic income of living services have reached a "win-win" practical effect.

Third, be enterprising and responsible, and do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of the broad masses of cadres and workers.