Time flies, and our work has entered a new stage. In order to have a better growth in our work, it's time to make a plan for our next stage of study. I believe many people will find the plan difficult to write? The following are three annual work plans for canteens that I collected and sorted out, hoping to help everyone. 1. Guiding ideology:

In order to conscientiously implement the Food Hygiene Law of the People's Republic of China and further strengthen the hygiene management of school canteens, according to the spirit of the Food Hygiene Law, the Regulations on School Hygiene Work, and the system of school canteen management and hygiene work, combined with the actual situation of our school canteen, all teachers and students have a clean and comfortable working environment. Ensure the smooth progress of the dining task, strengthen the management of our school canteen, reduce the burden on students' parents, eliminate the hidden dangers of school canteen safety, ensure the physical and mental health of teachers and students, and stop the disciplinary behavior of encroaching on students' meal expenses. Second, work objectives:

1. Standardize the accounting management of school canteens, and ensure that bookkeeping is legal, bills are authentic, procedures are complete, and accounting forms are standardized.

2. standardize the financial management of school canteens, ensure that revenues and expenditures are in compliance with laws and regulations, and tighten expenditures. it is strictly forbidden to charge non-food expenses in students' meals, and it is strictly forbidden to occupy students' meals.

3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.

4. Strengthen the management of ideological style of school canteen staff, ensure that canteen staff have good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve more than 95% satisfaction in the canteen.

Third, the main measures

1. Strengthen the responsibility system of the school canteen management personnel (Vice President Wang Limin), put the safety and health management of the canteen in the first place, and improve the canteen management and safety and health work system. Canteen managers must grasp the quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of asking for certificates, and do not buy without a license. Strictly operate the procedures to prevent food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that there is no safety accident in the canteen.

2. Strengthen the employment management in the canteen and standardize the employment behavior. The school controls the use of contract workers, appropriately uses hourly workers, and signs good contracts. At the same time, strengthen the business training and political study of canteen staff, and improve the business level and service quality.

3. Strengthen the procurement management of canteen items. Implement the unified procurement system of the county bureau for bulk commodities, sign good contracts, and invite public bidding for fixed-point procurement. For other small commodities, it is necessary to establish a purchasing team of more than three people, select points for procurement, and check and record the price and quality of products one by one. Implement the system of food sample retention, make a good record of sample retention, and ensure the quality of food. Strictly block the loopholes in violation of discipline.

4. Strengthen the management of canteen charges. Strictly implement the charging system, standardize the charging behavior, reasonably charge students' meals, issue bills in time and pay them into the financial special account.

5. Strengthen the management of financial procedures in canteens. The procurement of large quantities of food and articles should be operated by the purchasing team, and the procedures for acceptance, requisition, certification and approval of purchased food and materials must be complete and transparent.

6. Strengthen the accounting management of canteens. Put an end to non-canteen expenses. Daily accounting, weekly balance, monthly settlement, to ensure that students' food expenses are earmarked and food balance.

7. Strengthen the professional training of financial personnel in the canteen. Accountants in school canteens should obtain original vouchers, fill in accounting vouchers, register all kinds of account books and prepare financial statements according to law. Custodians should check and accept all kinds of materials, keep them well, and register the detailed accounts of materials.

8. Strengthen the supervision and management of canteen work. Establish a supervision team composed of teachers' representatives, trade union leaders and other middle-level cadres to supervise the cost accounting of students' meals and the quality and price of meals, and review the canteen accounts.

9. Implement the publicity system, reporting system and democratic financial management system for students' food accounts. Before the 11th day of each month, publicize the food revenue and expenditure of last month to the teachers and students of the whole school, and send the account books, documents, publicity forms and financial statements to the financial center for review. At the end of the semester, organize democratic financial management, settle students' food expenses, and publicize them to teachers, students and the society. If there is any balance, it will be returned to students immediately.

11. Strengthen the inspection and supervision of canteen work. The canteen management should be included in the routine inspection, supervision, evaluation and assessment items of the school. The school will organize regular and irregular inspections and spot checks, and strictly implement the accountability system for problems found in inspections and spot checks.

IV. Activity arrangement:

September:

(1) Hold a meeting of school logistics and class teacher, and arrange the work of the school canteen.

(2), strengthen the management of canteen employment, standardize and approve the employment of school canteens.

(3), organize and implement the unified procurement of bulk food, sign contracts, and invite tenders for fixed-point procurement.

(4) Organize schools to collect fees in a unified way, and timely issue receipts and pay them into financial accounts.

[5], organize the inspection of the school canteen safety and health, etc.

[6] The school organizes and urges the employees in the canteen to have a physical examination.

October:

(1) Check the charges in the school canteen.

(2) The school checks the financial revenue and expenditure and publicity in February.

November:

(1) Cooperate with the County Education Bureau and the Food and Drug Administration to inspect the safety and hygiene of the school canteen.

(2), the school check the financial revenue and expenditure and publicity in March.

(3) Organize students, parents and teachers to evaluate the satisfaction of school canteens.

December:

⑴. The school organizes the administration, the trade union and the teachers' congress to check the canteen work routine (2) and check the financial revenue and expenditure and publicity of each school in April.

January:

⑴. The school organized the administration, the trade union and the teachers' congress to check the canteen safety and hygiene

⑴. The school checked the financial revenue and expenditure and publicity in May.

(3) The school organizes business training for canteen employees.

(4) The school conducts democratic financial management in the canteen.

(5), check the school this semester's financial revenue and expenditure and food expenses settlement publicity. The annual work plan of canteen 2

In order to ensure that teachers and students in our school can eat in the canteen at ease and provide a better dining environment for teachers and students. Consolidate the work efficiency of the canteen and carry out all the work in an orderly manner. Improve the influence of the school canteen in an all-round way, greatly stimulate the development consciousness of the canteen staff in our school, and once urged the staff to "do their job well and serve teachers and students in an all-round way". This work plan is specially formulated.

working ideas

1. Enhance the awareness of thrift. Unsafe operation and waste are extremely irresponsible; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.

2. Strengthen employees' sense of collective honor and develop team spirit, so that everyone has the feeling of "honor our school". Conduct regular professional ethics and vocational skills training for employees every half month. Through training and assessment, some unqualified employees are trained and assessed, so that they can give full play to their talents and skills in their respective posts, and the canteen team can be continuously optimized, thus improving the overall quality of the canteen team.

staff training

1. This school year, it is planned to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of canteen staff, the contents of canteen training are also different.

1. Teach them all kinds of skills mainly through oral language.

2. discuss a problem, put forward your own opinions and suggestions, and summarize.

3. Explain the operation essentials step by step through demonstration operation.

4. Summarize the whole operation process, find out the problems and propose improvement methods.

2. Hold a working meeting of the canteen to organize employees to study China's Food Hygiene Law; And the Regulations on Hygienic Work in School Dining Rooms, and various rules and regulations on hygiene and safety in dining rooms. Improve their legal awareness and service awareness, and correct their work attitude. Identify the responsibility book of food hygiene and safety objectives with employees.

1. Insist on checking the food hygiene in the canteen every day, and correct or deal with any problems found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strong points, always emphasize safety issues, and effectively ensure the food safety of teachers and students.

2. Make weekly work plan, check attendance every month, and arrange personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize relevant personnel to study weekly nutrition recipes.

3. Make every effort to do a good job in dining and reasonably match nutritious meals, so that each student can experience more abundant participation in learning.

Pay attention to civility and politeness

We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining at school. Moreover, every day when students eat, life teachers and canteen staff should visit the restaurant to make table reservations to help solve specific problems in students' dining.

strictly control the right amount

for the "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There are also non-staple foods that have no factory name and address, no factory date and no shelf life, and are not allowed to enter the canteen.

Cultivate employees' sense of ownership, improve the overall quality of the canteen

1. Improve the sense of ownership and strengthen the understanding of the importance of employees' democratic management, so that employees can participate in democratic management, give full play to their wisdom and creativity, listen to employees' opinions when making major decisions, let employees open their minds and brainstorm to help managers make decisions, and once the decision is finalized, managers should organize employees to implement the plan, so that employees can play their enthusiasm, wisdom and wisdom as masters.

2. We should be good at stimulating employees' awareness of participation, caring about each employee's pain, developing some meaningful recreational activities and public welfare activities, caring about their joys and sorrows in life, respecting them in personality, and even calling them eager to make employees feel that they are part of the school, and that they can find their home from school. At the same time, we should create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the pleasure of being a master, thus generating a strong sense.

In order to conscientiously implement the Food Hygiene Law of the People's Republic of China and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law and the Regulations on School Hygiene Work, combined with the actual situation of our school canteen, all teachers and students have a clean and comfortable working environment, ensure the smooth progress of dining tasks and maintain the honor of A-class canteens. The canteen work plan is formulated as follows:

First, we should continue to further strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.

second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their consciousness of serving teachers and students, and be polite, civilized and enthusiastic.

third, strictly enforce the food hygiene law, and the staff must hold health certificates to prevent health accidents.

fourth, do a good job in food procurement, transportation, storage and sanitation. If any food that has deteriorated and rotted is found, we will resolutely not purchase it in advance to prevent food poisoning.

5. Do a good job in the hygiene of school canteens. Tableware should be disinfected every day, and raw and cooked food should be separated to prevent infectious diseases.

six, the food should be washed, and the rice should not be raw. Try to eat and cook now.

7. Food should be kept clean, fly prevention measures should be strengthened in summer, and heat preservation should be done in winter.

8. We must do a good job in purchasing all kinds of food such as grain, oil and vegetables, and do a good job in all kinds of inventory at the end of the month and related matters.

9. To ensure the quality of all kinds of materials, food and vegetables, the supply must be timely, less frequent purchases should be made, and the price and cost should be cost-effective.

ten, correctly handle the working relationship between kitchen staff, and support each other, get along well and work together.

Xi. The purchased' food' must be checked and accepted by Zhang Huiming and Pu Jinghua. Only after it is qualified can it be submitted to the accountant for reimbursement.

12. The purchase of materials (tableware, cookers) and other materials needed for the kitchen must be approved by the General Affairs Director. The use of large funds should be approved by the headmaster.

XIII. Consciously do your job well, work hard, constantly improve the quality of food, and ensure no mistakes, safety and accidents.

XIV. We should be careful about the cost-effectiveness of all kinds of food to be cooked, including pasta, oil and salt, spices, vegetables and meat, so as to ensure the normal operation of the canteen economy.

15. Personal attention should be paid to: wear work clothes during working hours, do not receive visitors in the canteen, and smoking and other matters unrelated to work are strictly prohibited during working hours. Take a bath regularly. Haircut, do not leave too long nails. For the health areas distributed to individuals, it is necessary to clean them up in time to ensure the cleanliness of drinking utensils, floors and warehouses. The squad leader is responsible for the overall cleaning of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.

XVI. Take changing the way of newspaper service and improving service awareness as the breakthrough point, and focus on improving the canteen diet and strengthening the quality of meals, so as to grasp the truth.

XVII. Give full play to the functions of the Catering Committee, hold regular meetings, and listen to and feedback the information from teachers and students in time.

18. At the beginning of the new semester, all the staff in the canteen should accept new challenges with a new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school, do not be late or leave early, take care of public facilities, pay attention to economy, implement the work, and make due efforts to establish a good overall image of the school. Canteen annual work plan 3

Due to the attention of the leaders and the efforts of all the staff in our school canteen; With the cooperation and support of teachers, students and parents, this semester ensures safe production and normal operation, and guarantees normal teaching work. Do a good job in logistics, promote the front work, run the canteen to serve teachers and students well, and the canteen work should advance in constant reform and innovation.

1. Optimize service and improve quality

1. Strengthen study, establish correct views and enhance service awareness. We should treat students as our own children, run school canteens as fast food restaurants, snack bars and restaurants, plan canteen affairs as our own family affairs, and do every link well, without relying on or shirking. Under the premise of ensuring the quality of students' breakfast and meals, it is necessary to ensure that students are not detained and are not allowed to sell rotten rice, rotten vegetables, stale food and "three no foods" to students.

2. Change the business model and improve the service quality

The school manages the two dining halls in the north and south and Sashido as a whole. Teacher Zhang * Gao is responsible for thinking and thinking, spending a little money to do good deeds, spending less money to do good food, and improving technology, skills and collocation. The three canteens independently calculate the cost and check.