Weekly work summary and next week's plan? Summarize, analyze and study of past work, the core problem to be solved and answered is not what to do in a certain period, how to do, to what extent, but the total assessment of the results of the practice of a certain work and the total conclusion, is a macro rational analysis and thinking of past work. The following editorial brings you the weekly work summary and next week's plan for your reference.

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#Weekly Work summary and next week's plan Part 1#

This week mainly visited several 4S stores in Pudong, respectively, Dongchang Volkswagen, Guansong Pudong Automobile Repair Center, Dongchang Buick Special Repair Station, Dongchang Audi, Yongda Buick, Yongda Pudong BaoCheng BMW and other customers, and now on the above a few customer visits to the situation to do the following summary.

I. Dongchang Volkswagen.

1, now Dongchang Volkswagen's after-sales manager is just appointed manager Ruan at the same time transmission repair is mainly responsible for him.

2, the main competitor is the temple line Volkswagen.

3, the content of communication at the price level, mainly around the 01N, 01V, 09G product prices, the Temple Bank opened respectively 01N-4500, 01V-6000, 09G-7000, and we Vermillion respectively, on the basis of the price of this price increased by 500 yuan.

Two, Crown Pine Pudong Auto Repair Center.

1, now the main person in charge is the parts department of manager Zhu.

2, the communication probably understand the last year's maintenance situation, now the cooperation unit is Sihui. However, because of the previous also cooperated with the Fu Mei so also promised to us to do, but also need to give each other the corresponding rebate.

Three, Dongchang Buick repair station.

1, now the main person in charge of the Shen station manager and parts department of Zhu manager.

2, and the parts department 'Zhu manager communication is very good, because his philosophy is that the quality and efficiency is the first followed by the price, then this is the Vermillion's customer base.

3, they sometimes look for some small mouth in doing, because there have been encountered in the past to repair a box repaired more than 5 times the case occurs.

4, at the same time this is a comprehensive repair unit, in addition to repair Buick vehicles in addition to other vehicles will also be repaired.

4, Dongchang Audi.

1, now the main person in charge is director Zhu and manager Zhu.

2, the communication is relatively smooth there are boxes will be given to Fu Mei company to do.

5, Yongda Buick.

1, now the main person in charge is manager Zhu.

2, communication is mainly discussed in how to cooperate, because the General Assembly is now mainly used under the Sky Pulse of the regeneration of parts due to its price is relatively high, the station in order not to lose customers, so we are still cooperating with us.

Six, Yongda Pudong Bao Cheng BMW.

1, now the main person in charge is Manager Huang.

2, the communication is to say that the BMW Division and Sihui signed a cooperation agreement, but still to continue with.

#Weekly summary of work and next week's plan Part 2#

Turning eyes in the Canon cafeteria work a week, this "salad week" is quite full. In this line of work, you can't be a nine-to-five person: you get up at 5:45 a.m. every morning and start working at 7:30 a.m. You can get up at 3:30 p.m. and go to work. Of course, you can leave at 3:30 in the afternoon. Also, less sleep, but can avoid the peak period. According to the theory of Chinese medicine, you must go to bed before 11 p.m. Ha, now I'm kind of doing it. After a week, I've kind of gotten the hang of the group meals. Take advantage of the weekend, a little thinking to summarize it.

The hard work

The students who work in other operating sites also said that this line of work is really quite hard. Compared to most jobs, it really is. If you are a MANAGER, it is even more mentally and physically demanding. Preparing meals for hundreds or even thousands of people in just four hours requires the kitchen staff to work continuously. At least, that's what I've observed: the average French person, after working for an hour or two, will say, "Let's take a break!" Then it's off for a 10-minute coffee break and a cigarette. But in the kitchen of the cafeteria, I have never seen anyone stop for a break. When they are hungry or thirsty, they go to the coffee bar, get a cup of coffee, take it to the workshop, drink a few sips and continue working, and everyone moves quickly and neatly. Because, every employee knows, if they are slow for a moment, it will affect the cafeteria on time; if the customer to the opening time to enter the door and found that the cafeteria is not ready when, it will be a big scandal for the cafeteria. By half an hour before the noon meal, employees have the opportunity to stop, and then spend half an hour to fill their stomachs, and then continue to serve customers at mealtime. For the cafeteria MANAGER, that's even more exhausting, having to stay after working with the staff until 14:00 every day to make a summary of the day and then make an advance on tomorrow's run.

In addition to the intensity of the work, the group meal also has other catering industry is facing pressure: food safety; this aspect of the pressure is even more than the average commercial restaurant to be much greater. If it is a general restaurant, food poisoning may be just a few customers, if it is a group meal in the food poisoning, that is dozens of people hundreds of people. At that point, this cafeteria would only have the option of closing down.

But then again, no matter what line of work you're in, there's always an occupational risk, and perhaps the group dining industry is still relatively less strenuous than some of the white-collar white-collar jobs that involve super-intense mental labor. The phrase "no pain, no gain" makes sense to me. To do a good job, the pain must be eaten, well, I'm happy to eat this pain.

Efficiency and quality

When I first started to work, I was a novice after all, always afraid of making mistakes, so I was careful and did everything as carefully and precisely as possible. Then the aunt who took me started to criticize me: your movements are too slow, speed up! You don't have to do it so delicately, in that case you'll be too late. She did have a point. On the first and second day, I barely had time for lunch, and it even took me less than 10 minutes to eat a big plate of lunch, which I wolfed down, making my stomach extremely upset. I'm thinking it's a wonder I don't get a stomach bug at this rate!

In this aunt who has been working in the group meal industry for 30 years, I did learn a lot of things, she is very sharp, always find out the most suitable way of working, and then complete the work in a very fast speed, without a bit of procrastination. She used to tell me: "Work at your right height and position, so that you can be efficient" "One thing at a time, after you finish one, clean up the site as fast as you can, and then continue" "Look at what you have first, and then prepare what you don't have" "Look at what you have first, and then prepare what you don't have". what you have, then prepare what you don't have" "Open your mind, I want to see your creativity" ...... In such an old-timer, I can see the impact that group meals have left on her over the past 30 years. Such an impact doesn't happen overnight either, but takes a long time to build up. Bit by bit, it has accumulated to the point that today, there is a way of working the way she does.

So I thought that the problems reflected in her could also be the problems that exist in group meals nowadays. There were some things she said that I personally wasn't able to immediately agree with. In terms of quality and quality, she said "You don't have to do it perfectly, just get by on quality or you won't be able to finish it." From her statement, I can see two things:

1. In her opinion, time and efficiency are the golden rules, and finishing on time is the key

2. Her idea is contrary to the customer's idea; in the customer's opinion, "safe and tasty" is the criterion

On these two points, I In these two points, I found a contradiction between cafeteria management and consumer desires. Perhaps the concept of "high quality" in group dining has not prevailed over the past 30 years, and therefore managers have not done a good job of instilling this concept in their staff. There is a disconnect between management and customer needs. Although the food in the cafeteria is slightly inferior to outside restaurants in terms of the standard of "good taste". But for nowadays more and more demanding consumers, "not good" is a very fatal factor. Group meals, is in the "delicious" and "cheap" to find a balance point, how to make sure that the quality has to ensure that low-cost meals, is a very key factor. I believe that today's balance, is slightly inclined to the "delicious" end of the scale, do "quality" of the group meal, is the key to win in the future.

Food safety

This issue has been a particular concern for me for a long time because food safety in China is so worrying. Consumers are now concerned about food safety and quality at a very high level. Even the emergence of a family with meals, inferior meals, on the one hand, on the one hand, the "non-family" food distrust, on the other hand, also from the economic point of view. I think that both domestic and foreign regulations on food safety and hygiene standards in the kitchen are relatively perfect, the key is still the implementation of the problem. Even in France, where hygiene standards are so highly valued, the cafeteria staff is not so compliant with these existing hygiene standards. During the course of the week, I discovered a number of bad habits among the cafeteria staff that are safety hazards. Upon further reflection, I think that this still stems from the fact that the weight of safety is not heavy enough in the minds of the staff, while the weight of "profit" and "getting the job done on time" occupy an important position. But in my opinion, these practices only bring short-term gains, once the customer discovers the flaws, their dissatisfaction will only bring us more customers to lose. Putting more effort into making a safe and quality service is the only way to win more customers.

I was thinking that if I could get my staff to think like this: I do everything as if I were doing it in my own home; the food that my customers eat is the food that I give to my own loved ones to eat for themselves, the food that comes out of this standard would be the same as the food that comes out of my own home. This standard of food and service, will really let the customer rest assured and satisfied. To put it succinctly, "do not do unto others what you would not have them do unto you". If a pork chop falls on the floor during cooking, what do you do if this happens at home? You pick it up, wash it and put it back to cook, or if it's so dirty you feel sick, you put it in the trash. It costs us more in terms of economy and time to do this. But to be successful you have to take the long view and focus more on long term gains. Okay, so let's go into group dining with this mindset and believe that we can make a high-quality, safe diet.

How to make employees work happily

In this running point, I found most of the employees at work are more depressed mood, there is no smile on the face, the whole day is a plate face. There is also less communication between the employees at work and most of them are doing their work alone. The atmosphere of the team is average. But since every employee is a hard-working type, everyone is relatively productive.

But, in my opinion, the positive mood of each employee and the good atmosphere of a team is the guarantee that can make the employees work better. So, I was thinking, why is everyone's mood is not high? I simply did the following analysis:

1, observed all the staff, found that most of the black brothers, aunts are also those who are less educated French; asked them about their salary level, most of them take the French minimum wage guarantee to get by, maybe they are also struggling to make ends meet, the happiness level is low.

2. Most of the team are introverted, especially the three chefs. Usually they are the silent, head-in-the-sand types. On the contrary, there is an uncle from Sri Lanka and an uncle from C?te d'Ivoire who are very active and cheerful, and sometimes people do joke about them occasionally, and these two people have become the source of laughter in the team a lot of the time instead. At the same time, I also noticed that both of them (these two uncles are both in one position, dishwashers) were also working very fast in the dishwashing room while the laughter came out. Dishwashing is a very physical job, there is a constant stream of dishes coming in from customers, and then they also have to work very fast and non-stop, but they are able to maintain a high level of enthusiasm from start to finish, and I think a lot of this has to be attributed to their optimistic attitude and joyful way of working. So, the team structure and staff allocation is also an important reason.

3, manager usually he can do and staff to go close, and can and everyone to maintain a certain degree of intimacy, so the staff from the upper level of the pressure is relatively small; but his leadership style is more serious, but also to a certain extent affects the staff's way of working. Therefore, manager's leadership style is also an important factor that affects the team atmosphere.

4. Even in France, the phenomenon of occupational discrimination exists. People who work in the cafeteria, except for the manager, generally have a lower "status" in the society compared to the bright white-collar workers. I have experienced this during my week's work. When serving in the cafeteria and greeting people who come to eat, sometimes I receive a smile with a slight disdain. Then, you can also see it from the status of the staff: 70%~80% of the staff are foreign immigrants, Congo, Cote d'Ivoire, Sri Lanka, Spain ...... and this phenomenon is even more common in China. The cleaning lady or the waiter who serves the dishes are seen by most people as having a lower "status". Disrespect is everywhere. So with that in mind, making every cafeteria employee feel respected for their work is likely one of the most important ways to keep them happy.

For me, I certainly want my team to be full of enthusiasm and energy. I still have a lot to learn about how to build a happy team and keep my employees happy. A big part of management is managing people, whether it's the members of a team or yourself. So, in my subsequent internships, I hope to think more about the human factor and observe how my manager handles problems and directs the team in various situations. Furthermore, I think that the communication between me and my MANAGER and the general manager of the running point was still too little last week, and that I should take advantage of the fact that I am surrounded by leaders who have a lot of work experience. Finally, I would like to contact the company and take the initiative to get some opportunities to meet and communicate with experienced managers, after all, there are quite a few capable leaders like Sodexo.

Next week

The next week starts with hot dishes. I know nothing about this field myself, so I'll start learning tomorrow. After learning how the chefs work, I'll try to design or find a few Chinese dishes that can be used for group meals and fit into the existing working tools in the cafeteria, and recommend them to the managers. This is a small goal for the near future. In the second week, continue to observe, continue to think, and learn the basics of group meals.

New week, cheers, looking forward to the next summary of their own thinking, hope that time, another progress.

#Weekly summary of work and next week's plan Part 3#

One, last week's work review:

1, to complete the former August 9 to August 12 special inspection of the "red and black list" of writing.

2, to complete the anti-corruption and integrity of the three key work of the implementation of the first draft of the program.

3, Secretary Xiong held a departmental working meeting to convey the spirit of the provincial company Secretary Hou speech.

4, with Zhou Gege to complete the evaluation of the "look back" leadership visits to customers schedule.

5, submitted to Mr. Tang and Mr. Xiong to participate in the provincial company's "people satisfied with the grass-roots stations" list of stations.

6, completed the first draft of the summary of the work of creating mass satisfaction grass-roots stations and deepening the construction of power supply service brand.

7, the declaration of the province's "people satisfied with the grass-roots stations" related requirements, declaration form to inform the Tuan Chengshan, and asked it to complete and submit the declaration form before next Tuesday. The person in charge of the customer service center to urge Tuan Cheng Shan to complete the above tasks.

8. Notify the relevant units to complete and submit the "Statistical Table of Rectification Activities for the Review of the Performance of the Review" before August 25th.

9, contact the Ministry of Health and Technology and the measurement center, please cooperate with them to complete the "seven full seven-step approach" related templates.

Second, the work of the experience:

1. The work of this period of time is more, complex, obviously feel a little busy, chaotic, overwhelmed. The good thing is that the leadership timely reminder, to be able to adjust themselves in time to keep up with the pace of work.

2. Work initiative has improved. Be able to take the initiative to notify the person in charge of the customer service center to urge the Tuan Cheng Shan to complete the task of declaration; be able to take the initiative to notify the relevant units in the specified time before the completion and submission of the "evaluation of the rectification activities to look back at the statistical table".

3. In the drafting of relevant documents, work summaries learned a lot of knowledge, the words and phrases of the text has also improved.

4. Work efficiency has improved. After the leadership to explain things, quickly start to implement. Problems encountered in the work can be reflected to the leadership in a timely manner.

Three, the work of the shortcomings:

1, the work is not detailed enough. When editing documents, there are often typos, formatting errors, punctuation errors. In the future work must avoid the emergence of similar problems, write a good article, they should first read a few times, correct the basic text error, and then handed over to the leadership to modify.

2, the sense of working alone needs to be improved. This may be due to not understand the meaning of the organization's special responsibility. The so-called special responsibility is to specialize in a particular responsibility. Leaders account for things, to implement the implementation, to take up the responsibility. Take the drafting of documents, not only to draft the document itself, but also to consider the completion of the document in the completion of the task time, completion of the results, and to pay attention to the final implementation of the work.

3, the business is not familiar with the drafting of documents, the language is not specialized, not refined. In the future, we need to read more documents written by others, read more books on specialized areas, and ask more experienced colleagues and leaders for advice.

4. When there are many things to do, it is easy to panic and forget things. A single thing to deal with when more comfortable, things once more, it is easy to fight the battle, and easy to forget. In order to avoid such phenomenon, the future must be a good record of things, make arrangements, written in the record book, placed in their own place at any time you can see, at any time to remind themselves.

Fourth, the work outlook:

The above is a summary of the previous week's work. A week's work has gained, there is progress, but also shows the business of the rusty and insufficient. I hope that I can quickly adapt to the requirements of the work of the organization, I hope that their ability to work and the level of writing, in the work of the exercise and improve.

#Weekly Work Summary and Next Weekly Plan Part 4#

This semester, I took over the first grade, the third grade, the fifth grade and the sixth grade of each class of English, in addition to the first grade, the other three are "chaotic class", and therefore this semester to their own policy is not set. Therefore, the policy I set for myself this semester is not to make sure that the children will be top of the list, but to find a way to adapt to the students so that each student can try their best to advance a few points. The first thing that you need to do is to get your hands on some of the most popular products and services in the world," he said.

The first year of the program is the policy of "Happy English, Happy Learning," which makes learning English fun and gives children a sense of freshness. This week's three classes will be devoted to teaching children how to demonstrate and respond to simple instructions in class, and how to communicate in English on a daily basis. The first thing I did was to teach my own English song, "hello, Ellen." I forgot the rhythm of the song I was teaching, but fortunately, my friends are all little superheroes with long memories. ...... We'll have to pay attention to that in the future... ...

The third year of this class has been touched by a simple English in the second year, and the relevant content of the school textbook has also been studied, and there are many boys in this class, so the discipline is not very good. The first lesson adopted is to say "Cong", from a theoretical point of view so that the children themselves understand over the English learning and ears, eyes, mouth, heart are related to the children from the beginning of the meaning of the lesson consciously bring their ears, mouth, eyes and heart. This week, we taught the first lesson of the new textbook, sayhello, as well as four three-letter words. The song abcsong is taught, and the little ones prefer English songs with movement and rhythm.

The fifth grade class is the last year I took, this class of more than fifty people, nineteen girls, do not study more than ten boys, so the class is more difficult, this week is the first in the clean up of the order of the class. The new class is two hours.

Fifth grade sixth grade are used in the summer in the efficient classroom to learn some of the instructions, the effect is good, the sixth grade implementation of the head of the system, five-step discipline record. Beginning to reap the benefits, the fifth grade effect is not as good as the sixth grade effect. But the students' enthusiasm enthusiasm as well as mood improved a lot.

It is expected that there will be more improvement in the second week.

#Weekly summary of work and next week's plan Part 5#

Turning to the company has been a week (August 4 to August 11), in the front desk clerk position during the harvest more. In this week, I try to adapt to the environment and work here, in order to better complete their tasks, seriously learn the job knowledge and work requirements. Now the specific content of this week's work is summarized as follows:

1, telephone answering and transfer

2, express delivery and registration

3, the registration of visitors

4, the canteen daily purchase unit price registration

5, the canteen daily meal registration and make a copy of a posting to the canteen bulletin board

6, handing out and collecting Overtime (duty), leave slip

7, payroll issuance

8, the confirmation of the monthly theme of the articles and notify the departments to submit articles

9, the collection of the daily newspaper and put it on the reading board

10, the production of the form of goods purchase orders

11, the production of the weekly attendance form and the preservation of the original data

12, the printing of commonly used blank forms and application forms

12, common Blank forms and application form printing

13, staff time card and meal card issuance, meal card recharge

14, to assist the logistics to deal with the affairs

15, morning and evening attendance clocking in, supervise whether there is a substitute card

The progress of this week's work has made me realize,

I. The importance of the work of the front desk clerk. Not to miss every call, maybe the call is the source of the company's business. Do not miss to listen to each phone call, each caller to ask one more question, you can put off a lot of sales and advertising calls, reduce unnecessary trouble within the department, improve the efficiency of other colleagues work. Understand the company's departments and departmental responsibilities, save more extra time for communication.

Two, learning by doing. Due to the lack of previous work experience on the front desk clerk, in this position on the need for more accumulation, thanks to the superior leadership and colleagues in this period of time to my guidance and understanding, so that I can more quickly into this work, and as soon as possible to complete the work task.

Three, seriously complete the work, pay more attention to details. Answer the phone in a kind manner, treat sales and advertising calls should be more patient. The classification and organization of information, to do in mind, in the need for information, can be in the first time to find out the information. To treat colleagues in the department to be open-minded to ask for advice, sincere treatment, to be kind to everyone and everything around.

Four, expand the knowledge, for the work of full of oil. To do to the commonly used knowledge in mind, on other related knowledge, such as financial statements, should be more modest to ask colleagues in the financial sector, in short, to expand knowledge in the work, in order to better complete the work.

Next week's plan is as follows:

1, to provide the adaptability of the position, to put their own work in the premise of quality and quantity of the most to, and to colleagues to learn other aspects of knowledge.

2, strengthen the front desk clerk of this post work aspects of learning, and improve.

#Weekly summary of work and next week's plan Part 6#

One, the marketer's focus this week is to call for payment, April's call for the recovery rate of the evaluation deadline for May 7, the results will be announced next week.

Two, the Office of Supervision issued a special industry water meter census processing results of the circular, the marketer found in the jurisdiction of the price of water does not match the marketer to give a notice of criticism and warning, and ordered to adjust.

Third, the arrangements for next week's meter reading, requiring marketers to read the meter to check the effect of the implementation of the three notices, the statistics of those who are not in place, and read the meter as soon as possible after the end of the implementation.

Fourth, the afternoon of May 7, held a company in May work conference, the meeting conveyed the head office of the April economic indicators and the spirit of the regular meeting of the middle level, summarized the recent progress of the work of a company, Chen, manager of the meeting pointed out that the quality of the work of a company has recently declined, and asked the inspection room to inspect in place to learn from the experience of the special industry water meter census, to make the future work more detailed.

Fifth, this week's study was organized by the customer service three areas, the theme of the study is that employees should have a positive attitude towards work. From the next study will be adjusted to the form of learning: by the departments to draw out the lecturers at the same time lectures, on-site assessment of the advantages and disadvantages, in order to improve the degree of attention to learning and learning efficiency.

Sixth, change the meter class to grasp the implementation of the meter pool transformation work.

Seven, table change class this week **** change table 11.

#Weekly summary of work and next week's plan Part 7#

Understanding the daily sales of each store, timely grasp of the sales situation in each store.

Supervise the district manager of the store personnel new product knowledge training as well as the assessment of the store.

Understanding of the situation of the staff of the stores, to assist in the tracking of financial matters to do a good job in the store rent bill and tax payment.

In order to do a good job of office management, reference to the Beijing headquarters of the trial draft of the attendance management system, the preparation of the Haisheng company's attendance system reported to Mr. Zhang after review and implementation.

Arranging the social security plan of Haisheng, counting the details of the social security personnel, and declaring on the Internet. Because of the processing time is November 14, just Saturday, online declaration acceptance time is up to November 19, acceptance time is in the declaration of 2 to 3 working days, I will continue to follow up.

In order to improve the efficiency of the office, in accordance with Mr. Zhang's intention to have recruited two clerks, an accountant, a storekeeper. Treasury administrator in the store internship 5 days after the assessment has now been arranged on duty, with the Treasury Department to familiarize themselves with the daily workflow. A clerk Liu Xiaoying in the store internship for three days, because of its performance is good, but also on Monday to do the company's workload increased, so it has been arranged to go on duty, the main work is to assist Tan Qiao-juan to do a good job in all kinds of statements of statistics. Another clerk Chen Dongyou now arranged in Honghu store internship, has been interned for three days, the plan is to send to join the Department, specifically after the internship assessment and then make arrangements. Newly recruited accountant Li Ying has been arranged to store for a week of internship, currently in the forward store, the specific work to be internship assessment and then decided.

Summary of the Membership Day:

The total sales of the directly-managed stores in Guangdong on the day of the Membership Day was 65,256 yuan, a drop of 6,062 yuan compared with the previous month. But this month the store increased by three, so overall this month's membership day did not exceed the plan as expected. This needs to be summarized. This membership day part of the store have a growth trend, but our big store Changan store, as well as Zhanjiang store, Nanhai store are declining, I will be more timely to communicate with the district manager, analyze the reasons to improve the shortcomings, in the remaining ten days, more efforts, in order to create a proud performance. Our sales on this day of the membership day will be enough to witness the degree of dedication of each store to the maintenance of the membership.

Over the next ten days, our colleagues in Guangdong will work together to move forward and accomplish the task.

Comments: this week's membership day, forward 878.1, Huivo 6803.2, Nanning 6173.7, Nancheng 5830.3, Chang'an 5352.4, Jinjiang 4851, Huiji 3349, forward store failed to consecutively rush through the ten thousand yuan, but, in fact, the overall sales can be raised up to give us to see that a vast majority of the stores in the region has the potential to be raised, the sales of the store. The essence of sales lies in the people, so we still need to grasp the work of the people, reasonable ` adjustment, reasonable incentive system, reasonable management training, reasonable sales planning, I believe that in the remaining 1/3 of this month, can be excellent to complete the total sales task this month.

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