canteen logistics management work plan (1)

1. Guiding ideology:

This semester, the kindergarten logistics work will focus on the work of the kindergarten center, be pragmatic and innovative, constantly improve the level of logistics work, and improve the ideological and professional quality of logistics personnel. According to the actual situation of kindergartens, we should do a good job in the construction of garden appearance, increase revenue and reduce expenditure, strengthen the management of property and canteen, and make all the work go to a new level. At the same time, we should constantly enhance the sense of service, so that the kindergarten logistics work can truly serve children, parents, teachers and society.

Second, the focus of work:

1. Strictly grasp the safety work of kindergartens, so that all teaching and administrative staff have a high sense of responsibility and try their best to prevent all unsafe factors from happening.

2. Pay special attention to the entry and exit registration of all personnel by the doorman, and prevent any suspicious personnel from entering the kindergarten.

3. Strengthen the management of office supplies, daily necessities and finance, and charge in strict accordance with the charging standards stipulated by the superior. Rational use of kindergarten funds, be careful in all expenses, and save money.

4. Strengthen the construction of logistics team, standardize the system of all kinds of goods in and out of the warehouse, and ensure that all work is put in place.

5. Assist the kindergarten leaders in the enrollment work of kindergartens.

Third, specific measures:

1. Strengthen the security work, and assign responsibilities to people for all kinds of facilities, equipment, outdoor, venues, large toys and greening in the park. Establish and improve various safety systems and set up a safety inspection leading group. Set up a kindergarten safety inspection leading group with the director as the group leader, the director in charge as the deputy group leader, and the squad leaders, teachers, guards and health care doctors as the group members, to be responsible for the safety inspection of the whole park and re-sign the safety responsibility letter, so as to make everyone in the park have a sense of mission and responsibility to do a good job in safety work, eliminate all hidden dangers and ensure the safety of teachers and students in our park.

2. All staff and parents of young children will enter and leave with their cards. If anyone forgets to bring their cards, the doorman supervisor will fill in the complete entry and exit registration form. All outsiders must be received by internal staff before they can enter the kindergarten.

3. Strengthen the management of logistics personnel, improve the system of entering and leaving the canteen, and carry out hierarchical management and standardized management of daily necessities and educational and teaching supplies in kindergartens to prevent waste. Each department fully embodies the characteristics of pioneering, service, hardship and comprehensiveness. Do all the preparatory work at the beginning of this semester, and make all kinds of office supplies, daily necessities and food procurement plans in advance. Take practical measures to carry out all complicated and trivial work in an orderly manner according to certain procedures and improve work efficiency.

4. Improve the food procurement and import and export system, strictly control the food procurement, form an acceptance certificate system, insist on purchasing fresh food with good quality and quantity, ensure food quality and food safety, strive to make things cheap and beautiful, and put an end to any waste. In order to ensure the safety of food hygiene, and sign a contract with the relevant suppliers.

5. Assist the leaders of the kindergarten to do a good job in enrollment, and be willing to make suggestions for the enrollment of kindergartens and warmly receive parents who come to the park for consultation. Work plan of canteen logistics management (Part 2)

Our school has always attached great importance to the management of school canteen hygiene and breakfast quality, and established the school hygiene management, with the principal personally as the team leader and members composed of relevant personnel of school administration and logistics. At the same time, we have also formulated a detailed school health management system, and regularly go deep into the canteen for inspection and implementation. We also applied for the Food Hygiene Permit and conducted the annual review on time. In the specific canteen management, we have taken the following measures:

1. To achieve

1. To purchase raw materials from designated long-term supply points by special personnel.

2. There is a special inspector for raw materials. Unqualified raw materials such as acceptance, decay and deterioration will never enter the school canteen.

3. There are containers for raw materials, and raw materials must not be contaminated.

4. There is a special site for raw material processing.

5. raw materials should be cleaned separately from meat and vegetables.

2. Do

1. Store food by category and arrange it neatly.

2. Have food shelves and containers, and store them away from the wall and the ground.

3. The warehouse shall be dry and ventilated, with damp-proof and mildew-proof facilities.

Third, food production and dining room should be

1. Good ventilation and light transmission, convenient and reasonable water supply and drainage.

2. The ground is made of non-toxic, corrosion-resistant and corrosion-resistant materials, and there is no water accumulation.

3. white ceramic tile dado is pasted.

4. The ceiling is smooth and tidy, free of mildew and cobwebs.

5. White tiles shall be pasted on the cooktop and dining table, and they shall be kept free of stains.

6. Sanitary facilities that can prevent flies, insects and dust shall be provided.

7. There is a green vegetable soaking pool, and it is required to soak for 21 minutes before buying green vegetables.

Fourth, the tableware should be

1. A special person should be responsible for washing and disinfecting the tableware.

2. There are tableware washing pool, washing pool and disinfection pool.

3. Cleaning measures have been taken for disinfected tableware.

5. The health personnel in the canteen have achieved

1. The employees in the canteen have passed the health examination and obtained the health certificate.

2. You are required to wear work clothes and hats when going to work, and your hair must not be exposed.

3, pay attention to hygiene, do not leave long nails, do not wear a ring.

4. No spitting or littering.

VI. To achieve

1. Cover and lock the indoor pool.

2. Keep the environmental sanitation clean, with no sanitary corner and no dust accumulation.

3. There is a trash can and it can be removed in time.

4. Keep the drainage ditch unobstructed. Work plan of canteen logistics management (Part 3)

The canteen work will be carried out in an all-round way according to the overall plan of the school. All employees will unite around the school leaders without hesitation, obey management and concentrate on their work, and build a veritable service team. Next, I will make a detailed plan for the core work of this semester from three aspects: "advanced service, strict economy and standardized management":

First, advanced service: service is the bounden duty of logistics work, and advanced service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and make our work rise to a higher level.

1, do a good job in the overall hygiene of the canteen, and create a good dining environment for the majority of diners.

2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.

3. When problems are found, they should be solved in time, without hesitation or extravagance.

4. Clean the restaurant according to the hygiene standards, and always maintain good personal hygiene.

5. Always check the equipment in charge, make the dining table neat, the tablecloth clean and undamaged, and the tableware free of stains.

6. Make preparations before meals according to the task requirements.

7. Be active, enthusiastic, polite and provide excellent service to diners.

8. All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not swear words or speak ill of others, and stop working immediately if they find that they are obedient.

second, practice economy: economy is the traditional virtue of the Chinese nation, and practice economy is a work concept that all staff must have. Saving is one of the key points of canteen work, such as: oil, water, electricity, steam, washing, disinfectant, cleaning balls, etc. are regularly and quantitatively collected and kept by special personnel. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, which resolutely puts an end to unnecessary waste and improves the cost benefit.

1, careful calculation, put an end to waste, reduce food costs, improve the utilization rate of raw materials.

2. Save water and electricity, take good care of tools and keep them properly after use.

3. No outflow of raw materials is allowed, and no affair or unkindness is allowed when selling rice.

third, standardized management: standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's working mood is stable.

1. The canteen supervisor should fully define the division of work for each post, stress primary and secondary, and focus on key points.

2. Nine prohibitions for restaurant staff

(1) All restaurant staff are strictly forbidden to take food out of the restaurant or give it to others.

(2) All restaurant staff are strictly forbidden to handle food at will, and those with retention value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.

(3) You must arrive at your post five minutes before going to work every day. It is forbidden to leave your post or leave early.

(4) You must dress neatly during your on-the-job period, and it is forbidden to talk loudly about food.

(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.

(6) The "Regulations on the Management of Food Processing and Production" must be seriously implemented in the process of food production.

(7) Resolutely put an end to the processing of questionable food raw materials and expired foods, and report to the supervisor for approval before handling.

(8) The equipment used should be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.

(9) Workers are forbidden to enter the operation room again after work without permission.

3. Work instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, make employees familiar with the essentials of overall canteen management, and help them to carry out their work correctly, normally, actively and orderly, the "Staff Instructions Manual" is specially formulated in accordance with the relevant regulations and the actual situation of our school, and we hope that everyone will earnestly implement it.

(1) All canteen staff must unconditionally obey the leaders' reasonable work arrangements, resolutely put an end to the emergence of "liberal ideas", conscientiously complete their daily work, and assist others when necessary. The work plan is the Work Plan for Logistics Canteen.

(2) All canteen staff must hold a health certificate before taking up their posts. If they find that they are carrying any infectious diseases, they will leave their posts unconditionally.

(3) All canteen staff must wear clean work clothes and badges.

(4) All staff in the canteen must keep their hair in the working cap, and must not stay outside, so as to take a bath, have a haircut, cut their nails and dry the bedding frequently.

(5) All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not swear or speak ill of others, and stop working immediately if they find that they submit.

(6) All canteen staff are not allowed to eat and take any food before meals, and are not allowed to make a loud noise or sneeze at the food during the cooking process.

(7) All canteen staff are not allowed to give away any food, food raw materials and seasonings; It is strictly forbidden for rice sellers to make human meals; Tools shall not be borrowed or misappropriated without permission; Public * * * property shall not be taken as your own. Those who submit will be severely punished.

(8) All canteen staff are strictly forbidden to leave their posts at will, skip posts, ask for leave without major issues, absenteeism without reason, and ask for leave by telephone.

(9) Hygiene in the area of personal hygiene responsibility must be kept clean, so as to cherish the fruits of others' labor.

(11) On that day, the personnel on duty must carefully check all the finishing touches, solve the problems in time and report them to the supervisor, and make records. Close all doors, windows, water, electricity and gas, and leave the restaurant last.

(11) The technicians in the canteen must always learn their business skills, improve their business level and lay a good foundation for better providing nutritious and delicious meals

(12) The service personnel must obey the technical personnel's job requirements and operate according to the procedures, and those who do not follow the rules and procedures will be responsible for any accident.

(13) The handyman (food coordinator) must carefully handle each raw material according to the arrangement of the recipe, ask the unknown raw materials clearly, and stop cutting and matching the deteriorated raw materials.

(14) All tools such as articles and food are damaged and wasted due to work mistakes, and the cost must be compensated.

(15) All canteen staff must conscientiously implement the rules and regulations of the school. They are not allowed to make loud noises, fight and shake hands on campus, or spread abnormal gossip to disturb others' normal work. If they submit, they will immediately stop their posts.

(16) All canteen staff must turn off their cell phones at the meeting, and are not allowed to leave their seats and walk around at will, or whisper with others or play with keys. If found, they will be dealt with severely.

(17) It is forbidden for all canteen staff to make excessive jokes, chase and fight during their on-the-job work, and those who stir up trouble will be severely punished, and those who cause accidents will bear their own responsibilities. Those who are injured due to playing will be deducted from the assessment post 31 yuan every day.

(18) Purchasers must purchase according to the recipe plan, resolutely put an end to coveting cheap raw materials, investigate all kinds of raw materials in the market, make reasonable purchases, and obtain three certificates from suppliers as the basis for purchasing, and pay attention to cross-contamination in the process of raw material transportation to ensure the quality of raw materials.

(19) The storekeeper should register all the purchased raw materials, be FIFO, master the warehousing time, strictly regulate the warehouse system, and prevent other people from entering and leaving the warehouse at will. No raw materials can be distributed unless they are picked up, and no raw materials can be processed without the consent of the supervisor. If there are events such as unknown registration, unknown outbound and unclear accounts, stop working immediately. During non-warehouse working hours, you must cooperate with and assist the waiter.

(21) The canteen supervisor is responsible for the management of the department:

1. Responsible for formulating the nutrition recipes for each week, making the overall canteen work plan, and supervising the implementation of rules and regulations.

2. Be responsible for holding food management meetings to supervise the quality and hygiene of food.

3. Be responsible for the inspection and acceptance of food raw materials and the management of fixed assets in the canteen.

4, responsible for the canteen monthly cost accounting and statistical reports.

5. Be responsible for staff assessment. In the process of management, we must manage flexibly in accordance with the various systems of the school, and we must not be human and gang-oriented, and we must not bully others by power or retaliate against others in a false way. We must understand each employee's personality and business ability, arrange jobs reasonably according to the situation, master the work situation of each team, supervise the food processing process, and effectively adjust each employee's work mood. Take the lead in participating in various large-scale activities of the school. Organize consultation meetings for opinions and suggestions, and conduct regular business training and other work. Work plan of canteen logistics management (Part 4)

Guiding ideology:

Earnestly implement "The People's Republic of China"