Summary of canteen work 1
Under the care and guidance of the park leaders, I insisted on serving teachers and students this semester, further strengthening my personal quality and improving the quality of service. In order to better protect the health of teachers and students and safeguard the rights and interests of teachers and students, the canteen work this semester is summarized as follows:
First, strict diet management, conscientiously do a good job in food hygiene.
In line with the general requirements of hygiene, safety, nutrition and digestion, our garden formulates nutrition recipes for children every week, so as to ensure diverse varieties, reasonable collocation and guaranteed quantity supply. In order to improve the quality of food, we make great efforts in the collocation and cooking of dishes to ensure that children eat well. And listen to the opinions and suggestions of teachers and parents extensively, find problems, discuss with them, adjust recipes, and ensure children's balanced intake of various nutrients. At the same time, we will also announce the daily recipes to parents, so that parents can know about their children's meals in the park and increase the transparency of their children's meals. In terms of food hygiene, our garden strictly controls the purchase and acceptance, and all deteriorated raw materials are returned; At the same time, the daily operation is carried out in strict accordance with the requirements of preventive disinfection and cooking processing, and all imported food samples are kept and registered. Therefore, with our joint efforts, there was no food accident this semester.
Second, standardize the daily operation details and continuously improve the quality of work.
Strengthen theoretical study, in accordance with operational norms, strengthen meticulous, standardized and rigorous operation, and enhance service awareness. Actively use the rest time to study theory and practice, and improve the theoretical operation level through cases, theoretical study and skill display. And make records, guide practical work with theory, and improve the quality of work. Seriously participate in the political study in the park, improve ideological quality and service awareness. Do a good job in safety and hygiene by studying health management regulations and canteen operation norms. Make clear your job responsibilities and ensure the food safety of children and teachers.
Third, attach great importance to health and safety work, strengthen inspection and give timely feedback.
1, strictly implement the system. Operate all kinds of equipment in strict accordance with regulations, and do not operate illegally. Always check the operation of the equipment to ensure the safe operation of the equipment. If the equipment is abnormal, immediately repair or report for repair.
2. Purchase food through normal channels and obtain the legal documents of the contract booth. Before cooperating with suppliers, we carefully review the documents, clarify the responsibilities and sign the agreement. Ensure the purchase, acceptance, sampling, soaking, cleaning, operation and disinfection of food.
3. Strictly control the purchase. Do a good job in the import and inspection of food, and prevent fake and shoddy and "three noes" (no manufacturer, no production date and no shelf life) food from entering the canteen; Resolutely put an end to the purchase of expired, rotten, unclean, mixed with foreign bodies or other sensory abnormalities that may endanger human health. Do a good job in obtaining evidence for purchasing food.
4. Strictly do a good job in food processing. Processed food should be cooked, and the color, fragrance and taste should be as good as possible. It is necessary to separate raw and cooked food.
5, earnestly do a good job in the canteen inside and outside the health. Do a good job of cleaning the canteen and the venue outside the canteen every day, and always keep it clean and tidy.
6, meticulously do a good job of disinfection. Do a good job of disinfection every day. Tableware must be disinfected once, twice, three times and four times. Disinfection should be "one use and one disinfection". Small tableware should be disinfected with disinfection cabinet, and large tableware should be disinfected with disinfectant. Disinfected tableware is stored in a clean kitchen. It is strictly forbidden to use unsterilized tableware and processing utensils.
7. Strengthen the management of the canteen warehouse, and register the incoming and outgoing items in time. The goods in the warehouse are stored neatly, and the warehouse is clean and tidy. Ensure that children's salt intake and oil intake are not exceeded.
8. The canteen staff all hold health certificates and health knowledge training certificates, and can wear work clothes and work caps as required during work to maintain personal hygiene.
9 accounts should be made on a daily and monthly basis, published once a month, and subject to the supervision of teachers and parents.
The safety and health management of kindergarten canteen is directly related to the health of children and the stable development of kindergarten. In the future work, we will continue to explore and practice, constantly sum up and reflect, bring food hygiene into the daily key work category, and better complete all the work!
Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe school, our canteen has been praised by experts; Won the title of "_ _" canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.
Summary of canteen work II
Under the direct care and guidance of the company and department leaders, the quality, variety, hygiene and normal use efficiency of canteen equipment have been fundamentally changed through the diligent efforts of all canteen staff. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is a summary from several aspects.
First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. They should give full play to their specialties in their daily work, strengthen the management of all links, and achieve point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.
Second, the system management and daily supervision and inspection have been strengthened to ensure that the food entering the canteen and the food sold meet the food hygiene requirements. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the messy phenomenon of canteens.
Thirdly, the quality of food has been greatly improved, and varieties of colors have been added, especially the varieties of soybean milk and tofu, which were well received by the workers during August. The quality and taste of the cake have improved. Frequently introduce the dishes that workers welcome, so that workers can have satisfactory meals in the canteen.
Fourth, strengthen cost management, reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source. Make the canteen from a monthly loss of more than 30 thousand yuan to a slight surplus
Five, strengthen the management, maintenance and repair of canteen equipment, and achieve the basic normal use. The canteen equipment is managed by special personnel, maintained regularly and maintained in time, which has changed the situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment in the past, improved the efficiency of equipment use and reduced the failure rate of equipment.
Six, establish and improve the team's normal learning system and work system, and carry out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements of their services, master the basic requirements of front-line employees for the quality and variety of meals provided, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find problems, and find ways to improve the service level and food quality. Create a management atmosphere of striving for the upstream.
Seven, the establishment of canteen management system and methods, humanized implementation of the Five Regular Law, requiring everyone to participate and achieve the "Five Regular". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping the good image of the canteen, realizing high-standard operation and management mode and sustainable development.
Eight. Strengthening infrastructure construction and setting up refectors in canteens will provide a very good foundation for stabilizing canteen prices, adjusting supply varieties, reducing waste and ensuring emergency use. The actual functions of each warehouse were adjusted, and the washing and residue collection rooms were expanded, which made the use function of the canteen more reasonable and perfect.
Nine, the establishment of canteen staff performance appraisal methods, diversified staff performance appraisal, walking in front of the company, is a kind of management strengthening and breakthrough.
Problems and plans for the next quarter:
1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative. The introduction of excellent pastry chefs has made a breakthrough in pasta. Strengthen service training and invite professionals to conduct on-site training. Improve the performance appraisal system and incentive mechanism, and strictly implement them.
The canteen equipment has been used for five years, but it has not been maintained in time for many years. The equipment is seriously aging, so it must be replaced, repaired and maintained in batches, times and points. The boiler chimney needs to be rebuilt. Now it has affected the start of the boiler. There is no hot water supply in the front canteen, so it is necessary to install hot water supply equipment to solve the problem of washing dishes and chopsticks in winter.
3. Open a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust them according to the different needs of employees.
4. At present, the average number of people dining in the canteen is about 2 100, and about 200 copies are delivered every day. * * * is about 2300. Four meals a day. To solve the problem of long waiting time in the dining hall, we should remove the windows for selling vegetables in the dining hall and add a waiter and a consumer machine to each window. If six windows are added, six waiters will be added, and the window serving pasta will be moved outside to make room for another window and add one waiter. Speed up the flow of people. Reduce the waiting time for selling rice. Arrange extra staff for the pastry team to make special cakes.
5. There is a standardized operation room for the transformation of the working environment of the front canteen, the elevation of the warehouse floor and the leakage prevention of the roof, the displacement of equipment in the washing room, the migration of rough machining and the washing of dishes and tableware. The matching working environment of cutting and the reasonable configuration of pier, knife and table make the operation handy. The working environment of stoves and the reasonable configuration of stoves in a canteen are important parts to determine a canteen.
6. The number of workers on the16 road has increased, and the windows of the front canteen have also increased accordingly, and the number of personnel has also increased. A chef and two waiters.
7. For the sake of food safety in the canteen, access control system and electric bell should be installed to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.
8. There are more than 65,438+00 spoons delivered by gantry cranes, bridge cranes and external managers, which cannot be recycled every time. After a month, there are also four or five hundred losses. You can use disposable spoons, or give each of them a spoon to keep for yourself.
9. Adding a hot water tank in the living building can solve the problem of using the canteen and bathroom in winter.
10, the bathroom needs to be equipped with timing equipment, which can save energy for the company and prevent unnecessary consumption.
1 1. Transform a green space at the gate of the office building to create a bright spot area that conforms to and enhances our company's image.
Summary of canteen work 3
1. Politically, we can actively respond to the call of the Party Committee of the Institute, convey the spirit of the weekly meeting, conscientiously implement all the work and tasks assigned by the departments, constantly strengthen the ideological quality education for employees in all aspects, establish a sense of logistics service, enhance the cohesion of employees, resolutely safeguard national unity, and truly help each other, care for each other and unite with each other. There were no ethnic disputes throughout the year, and everyone did every job seriously, safely and without incident.
2. The number of people dining in the whole year is about 1 10,000, of which the number of employees dining in our hospital is about10.5 million and the number of inpatients dining is about 35,000.
Third, the annual grain revenue was about 2.9 million, the grain expenditure was about 2.7 million, and the profit and loss rate was 6.8%.
Four, on the basis of profit, canteen self-purchased equipment are:
A large freezer is 5 100 yuan. 2. A refrigerator 4 150 yuan.
3. Small refrigerator 1 set 1420 yuan
4. A dough mixer costs 2900 yuan.
5. Pay 4800 yuan for kitchen waste every year.
6. Work clothes at one's own expense in winter and summer 1 1000 yuan.
7.6500 to buy a dough mixer. 8.5300 yuan for two money detectors.
9.2500 yuan for a store cash register.
10, buying and selling a rice machine is 3800 yuan.
1 1, buy about 30,000 kinds of tableware.
12, nearly 35,000 yuan was paid to employees throughout the year, saving about 1 1 10,000 yuan for the hospital, creating profits and increasing economic benefits.
V. Saving waste utilization
In order to reduce expenses, the staff worked overtime to repair the vegetable mixer, the dough mixer, the egg mixer, the rice delivery truck and the steamer, and made their own kitchen utensils such as shelves, chopping boards and chopping boards, which saved expenses and reduced costs.
6. In order to improve service quality and increase service awareness, we firmly establish the concept of serving patients: "All services are for patients, treating patients as relatives, and serving them warmly, meticulously and thoughtfully." Send meals to the bedside, smile and serve, strengthen employees' awareness of rejuvenating the hospital and humiliating the hospital, and constantly improve employees' cohesion and comprehensive quality.
Seven, in order to improve the quality of food, the canteen has adopted the training mode of inviting in and sending out, and has carried out technical training for each chef, constantly improving the cooking level of the chef, tapping his personal potential, allowing each chef to make suggestions, come up with his own special dishes and give rewards. By doing so, we have more and better varieties of colors, which have developed vigorously in all aspects, put an end to waste, reduced Chen Ben, saved money and increased efficiency, strictly controlled quality, ensured the improvement of food quality, and won unanimous praise from employees and patients.
Compared with the previous period, this year's canteen has changed its business model, and its quality management, service concept and business scope have been greatly improved. Last year, the profit and loss rate was about 3.9%, which was 3% higher than last year, saving economic expenses and creating profits for the hospital.
With the strong support of hospital leaders and the efforts of employees, the canteen has successfully completed all the work this year. In the future, we will obey the leadership's command, better complete all the work and tasks, do a good job in food supply, meet the needs of employees and patients, and make more contributions to the hospital.
Summary of canteen work 4
In the past semester, we worked harder to explore new ways of dining hall. Over the past two years, we have basically formed a set of our own management model. In order to better sum up experience and make up for shortcomings, I will briefly review it from the following aspects.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we should hold weekly meetings, keep the alarm ringing, enhance workers' sense of urgency, and do our best to contain hidden dangers in the bud;
We require every employee to:
1. All employees must wear work clothes during working hours.
2. Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair or moustache, and wash your hands before eating.
3, dining room inside and outside the implementation of a person, fixed point, fixed time, fixed requirements, must be cleaned daily, weekend cleaning.
4, all kinds of tableware, cage cloth, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.
Canteen management should have a set of perfect management system and excellent detection and supervision mechanism, so as to ensure the purity and authenticity of the system and attract more parents to understand the school and the management of the school canteen. Only in this way can the school establish a famous brand effect among parents, so that more parents can safely send their children to school for dinner.
Our specific approach is:
1, control the purchase channels, and avoid inferior and low-priced vegetables and unknown vegetables. Those who cause consequences will be advised to leave their posts in addition to taking all responsibilities.
2. The keeper is responsible for checking the canteen warehouse regularly, so as not to cook spoiled rice for students.
3. The accountant and cashier are responsible for cost accounting, report the situation to the leaders regularly, and the savings shall not exceed 8% (the savings are mainly used for the purchase of tableware and the normal expenses of the canteen) to ensure the meals for teachers and students.
Third, there are problems.
With the development of the national economy, people's living standards have also been improved. At the same time, our only child has developed a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to serious food dumping;
2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.
On the other hand, due to the lack of psychological research on primary school students, canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management.
However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy.
Summary of canteen work 5
In order to do a good job in the school canteen and safeguard the vital interests of students, our school canteen has carried out the activities of "taking students as the center" and "establishing food image and creating first-class service", which has received good results. The specific method is as follows:
I. Various management systems have been formulated and improved.
For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers.
Select relevant professionals to participate in the city's food procurement and certification, fire safety knowledge training, food poisoning prevention and other professional knowledge training Train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the overall quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents.
The canteen restaurant has reasonable layout, good ventilation and lighting, and good steam and oil smoke emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator has to check the fire every day. When entering the canteen, the sign of "No admittance in important places" and the warning of "Pay attention to safety and operate carefully" are hung in the operation room. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.
Fourth, adhere to quality service and constantly expand the service concept.
People-oriented, create a comfortable dining environment for teachers and students, and constantly expand the business concept and service concept in the process of ensuring the supply of Chinese food for students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
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