School is a special unit, and students are a special consumer group. The management of canteen and students' food safety are related to students' health, the reputation and development of the school, the improvement of teaching quality and social stability, so school leaders care, students care, parents care and society care. Since the opening of our student canteen on XX, XX, more than XX students have dined in the canteen. In order to ensure the safe work of the canteen and the surrounding environment, we have purchased 36 fire extinguishers, installed 14 sets of monitoring camera lenses and modified the lighting circuit of more than 300 meters. In order to ensure the food safety of students, we conducted three inspections and three trainings for all owners and employees. The relevant situation is summarized as follows:
First, leaders attach importance to it and understand it in place.
1, since the beginning of the school canteen, the school has conducted five comprehensive inspections on the management of the canteen, focusing on the standardized management of the canteen and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.
There are more than XX students dining in the school canteen. The service quality of the canteen is directly related to the quality of life and health of students, the healthy growth of teenagers, the stability and development of schools and thousands of families. Therefore, our school attaches great importance to the food hygiene management in the canteen, firmly establishes the ideas of safety first, hygiene first, health first and quality first, and implements all-round management and strong supervision for the residents of the whole school. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and parents.
Second, establish and improve the management system.
1, improve the rules and regulations. Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated the food hygiene and safety management system, the emergency handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, established and improved the responsibilities and management systems of each post, and further clarified the posts.
2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to the purchase of goods. Specify the main raw and auxiliary materials of the canteen, and attach a copy of the supplier's ID card, detailed address and contact information. The shopkeeper is responsible for inspection every day, and controls the purchase by looking at the production date, certificate, quality inspection report, packaging, deterioration, germination and freshness.
3. Establish a monitoring mechanism. In order to strengthen the supervision of canteen food hygiene, in strict accordance with the relevant provisions of the Food Law, carefully fill in the forms of sample retention, disinfection, certificate claim, waste disposal, canteen files and so on.
Third, improve the quality of employees and establish a sense of service.
Since the beginning of school, the canteen staff have been trained for three times, and the relevant laws, regulations and rules of the school canteen have been organized and studied, which has improved the legal awareness and food hygiene and safety awareness of employees, and stipulated that canteen managers' meetings should be held every week, and employees should organize study once a month. Carry out personal health examination for new employees and obtain health certificates before taking up their posts.
Fourth, overcome difficulties and improve the quality of food.
In recent years, local prices have risen rapidly, and our current food standards can hardly meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of dining students under the existing conditions.
In the school canteen work, under the correct leadership and supervision of school leaders, I firmly established the purpose of "serving and educating people", standardized the canteen safety and health work, guaranteed the life needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents. I summarize my work as follows:
First, we should establish a sense of service between teachers and students. I abide by the school rules and discipline, unite with my colleagues, be pragmatic, optimistic and enterprising, always maintain a rigorous and serious work attitude and meticulous work style, and be diligent and hard-working. Work in the school, serve warmly, stick to your post, and work overtime to complete the tasks that need to be completed in time. In order to establish the consciousness of service education, teachers and students will feel at home when they arrive at the canteen, with peace of mind, comfort and reassurance.
Second, we must do a good job in food hygiene and safety in canteens. The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized.
Third, strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.
Fourth, strictly control production and operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and sanitary, the canteen should be clean and bright, and all doors and windows should be equipped with salmonella and sand windows. Each team should fill in the canteen attendance and canteen operation log every day, and make a food quality checklist. Washing vegetables is learned. What vegetables should be washed before cutting, what vegetables should be cut before washing, what vegetables should not be soaked, what vegetables should be soaked after washing, what vegetables should be soaked in cold water, what vegetables should be soaked in hot water, what vegetables should be soaked in salt water, and how long, all of which require workers to operate strictly in accordance with the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents.
Fifth, strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.
Sixth, strict tableware disinfection. Cleaning and disinfection of tableware and containers for placing crops: firstly, clean the disinfected items with boiling water, then carry out chemical disinfection with detergents such as cleaning, then put them in a steamer for more than 30 minutes, and put large items in a pot for more than 30 minutes, which is physical disinfection. Backward disinfection rooms and cabinets will be cleaned and disinfected. In recent years, the superior departments have randomly checked the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%.
Seventh, strictly control the personal hygiene of chefs. As a canteen operator, he insists on regular physical examination and holds a health certificate. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.
In short, I have made my own efforts for the healthy and rapid development of our school in the school canteen, which has been recognized by all the teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
As a logistics employee of xxx company, looking back on the past 20xx years, I have been working in the kitchen in strict accordance with the chef's work arrangement, and I have been actively and rigorously completing my tasks at work! Strive to bring the best dining service to the employees of xxx company!
Although, for the whole company or canteen, I am just an ordinary logistics staff, but I also clearly understand that it is precisely because we ordinary people unite and work together under the command of the chef that we can bring delicious meals and a healthy and beautiful dining environment to everyone in xxx company. These are some achievements, although not from me personally, but also my efforts. Now, 20xx years are about to pass, and I hereby summarize my shortcomings and problems in my work as follows:
First, actively strengthen self-ability and team spirit.
As a logistics employee, I know that the significance of our work lies in the contribution of each member of the team. If it is close to one of us, it is impossible to serve so many employees in any case. To this end, in this year's work, I first do my own positioning, and reflect on myself before work, and set my work direction and plan every month, so that I can realize my shortcomings from the comparison between the plan and the reality and further improve myself later.
In addition, I have been actively maintaining and participating in our team life, never being vague about the team's tasks, and actively undertaking and completing tasks in my work. In the cooperation of colleagues, we should be considerate of colleagues, make positive contributions, adjust ourselves according to the team situation, and actively build a better team!
For every employee in our canteen, team spirit is our pillar and our core motivation! There are many people in xx Company. We have to deal with the food supply of many employees. From the beginning of preparation to the end of cleaning, everyone in our team should give full play to their own strength and perform their duties in the work, so that the work can be successfully completed.
Second, observe discipline and improve the rigor of work.
As a place for employees to eat, the canteen is closely related to the health of all employees. To this end, as a member of the canteen, I strictly abide by the canteen regulations in my work and ensure that my dress and personal hygiene habits can strictly meet the canteen standards. Moreover, every cleaning and arrangement will be handled in detail, so that the work can be carried out in a safe and healthy environment and the employees can eat and drink well in the canteen!
Looking back on this year, although I am just an ordinary employee, I also have my own responsibilities and ideas in my work. I will try my best to finish the work responsibly, and continue to work hard in the next work to bring a more comfortable dining experience to the employees of xxx company!
At the beginning of 20xx, according to the overall work plan of the Institute and in combination with the current economic development situation, the on-the-job dining subsidy standard for the staff of the Institute was raised, and the staff canteen was required to strengthen basic management, vigorously reform and actively innovate and develop. It was emphasized that the staff canteen, as a key logistics support department, must focus on the service work in the Olympic year, ensure food safety and health and achieve three satisfactions.
With the care and help of the correct leaders in the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all employees in the institute, and the joint efforts of all new and old employees in the staff canteen, we have successfully completed various production (work) tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services.
1. Completion of main work indicators for the whole year: (operating income, expenditure, personnel training, food safety and hygiene, others, etc.). ).
Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.
1. Since April of xx, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, a very standardized staff code has been formulated (the post responsibility letter of the staff has been published), and the work nature, post responsibilities and work norms have been clarified. Organizationally and ideologically, the service concept that the canteen should seek development through reform and survive through development is established.
2. From April of xx, the leading group with the team leader as the core held a management meeting once a week, and every Friday, all employees went to work half an hour in advance to hold a study and life meeting, summarizing and arranging work, rewarding the superior and evaluating the inferior, introducing new products and demonstrating standardized services. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.
3. From April of xx, apply for computer equipment to keep abreast of market supply information, food hygiene and safety, new product promotion and other information. Make recipes and arrange production tasks every week. Each production group is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night outpatient experts in the hospital, and constantly launch various flavor foods and seasonal snacks, which are well received by hospital staff and diners.
4. From April of xx, we began to contact manufacturers, and introduced various barbecue equipment and beverage filling equipment one after another, and placed them in the operating room and other relevant departments in time to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.
5. Since April of xx, we have made great efforts to improve the canteen environment, readjusted the layout, increased facilities, and standardized the queuing order. With the joint efforts of the staff of the whole hospital, the problem of foreigners entering the operating room, which has been the biggest problem for a long time, has been effectively solved.
6, establish and improve the supervisor's regular follow-up system.
7. Establish and improve the registration system for bulk delivery of scheduled goods.
8. The most important link is that, with the support of hospital leaders and the strong cooperation of various departments, the renewal of dining cards for on-the-job employees in the hospital has been successfully completed since August of xx, and more than 1400 unidentified dining cards have been eliminated, which fundamentally guarantees the dining benefits of employees in the hospital and maximizes the care of hospital leaders for employees.
Template 6 of annual work summary of canteen (Part IV) Since our company opened the canteen on xx, XX, XX, we have been constantly exploring and gradually improving the management, and established a set of XX degrees and methods suitable for our canteen management. The specific measures for the management of food centers in our school are summarized as follows:
First, leaders attach importance to it and understand it in place.
Food is the most important thing for the people, food safety is the foundation, food safety is the first, and health safety is the first, which is the top priority of school canteen management. There are more than 1 100 teachers and students dining in the school canteen. The quality of canteen service is directly related to the quality of life and physical health of teachers and students, to the healthy growth of teenagers, to the stability and development of schools and to thousands of families. Our school attaches great importance to the management of food hygiene in canteens, firmly establishes the idea of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class service for teachers and students of the school, which makes students satisfied and reassure parents. We have been exploring the management of canteens and established a set of scientific and standardized management machine xx, which has won the recognition of the society.
Second, establish and improve the management of xx degree and strengthen the management of school meals.
1, perfect laws and regulations xx degrees, perfect laws and regulations xx degrees, is the basis for the implementation of scientific management, canteen management strictly implements "People's Republic of China (PRC) Food Hygiene Law" and "School Hygiene Work Regulations" and other laws and regulations. On this basis, the school xx has formulated "xx Degree of Food Hygiene and Safety Management", "xx Degree of Emergency Treatment of Food Poisoning and Epidemic Reporting" and "Safety Operation Rules for Food Processing". The management of each post is xx degrees, which further clarifies the post responsibilities and food hygiene operation procedures, and makes detailed provisions on environmental hygiene, food hygiene and personal hygiene to ensure that food hygiene management has rules to follow.
2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to the following "three customs":
The first level is to check the incoming goods. The main raw and auxiliary materials of the canteen are fixed-point procurement and contract procurement. The contract has clear quality requirements, with a copy of the supplier xxxxxx, detailed home address and contact information. Every day, a special person is responsible for the inspection, and the incoming goods are inspected by looking at (production date, certificate, quality inspection report, packaging, deterioration, germination, freshness, etc.). ) and smell (whether there is an odor, etc.). ). In case of returning to school during the "May 1" and "Eleventh" holidays, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials. And always adhere to the principle of "cost accounting", using good vegetable rice oil and salt, using good rice in the market as rice, and using soybean oil to write barrels of non-genetically modified edible oil.
The second level is to strictly control the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticides or vegetable worms. Oil shall not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept.
The third is meal sharing, which is strictly in accordance with the requirements of food hygiene and safety. First, prevent food from turning sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. At the same time, the school installed monitoring in the canteen to further ensure the safety of the canteen. Prevent the spread of diseases, insist on operating tableware by special personnel for each meal, adopt physical disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly (there is a special person to order mosquitoes and flies every morning in summer and autumn to ensure that there are no mosquitoes and flies in the canteen), cut off the source of infection and ensure the health of teachers and students. 3. Establish a supervision mechanism In order to strengthen the food hygiene supervision and financial management in the canteen, a management organization and a canteen management leading group were established to be responsible for the daily management of the canteen, including inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts spot checks on the canteen work from time to time, and also conducts civil discussion and evaluation among teachers and students to find problems and solve them in time. Representatives of management departments, teachers, students and parents have formed an all-round supervision over the management of school canteens, which has played a positive role.
Third, improve the quality of employees and establish a sense of service.
1, strict employment system canteen employees sign employment contracts with the school to clarify the rights, obligations and wages of both parties. When recruiting employees, the school pays attention to ideological quality, professional technical ability and professional responsibility, and forms cohesive and creative canteen catering staff.
2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, and insist on holding canteen management meetings every week. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.
3. Raise awareness and build a brand school with excellent service. According to the characteristics of students' active, self-discipline, self-management and self-care ability, students are guaranteed to eat hot meals to avoid burns and waste. At the same time, understand the students' dining situation, correct the partial eclipse, and find out whether the students are unwell.
Middle school life is an important stage for children's healthy growth. Students' diversified diets ensure the nutrition they need for their growth. The canteen prepares the menu for one week and publishes it on the blackboard in the canteen. The menu requires that the collocation of three meals a day should meet the nutritional requirements, and pay attention to the diversity of dishes, which is different every day. At the same time, more than five recipes should be reserved. Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.
The canteen annual work summary template 6 (5) Time passes quickly, and the new year is coming, which means that I have taken over the work of canteen manager in vocational schools for one year. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the task of staff dining in xx years more perfectly, I summed up my achievements and shortcomings in xx years.
20xx years of work:
(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.
(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.
(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.
(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.
(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all the staff participate.
(6) Focusing on the principle of "reducing costs and ensuring quality", we will save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.
(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recent training courses for large and small employees.
(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.
(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.
(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.
Of course, there are still many shortcomings in my personal management, such as:
As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.
Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.
One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.
Under the direct care and guidance of the company and departments, through the diligent efforts of all the staff in the canteen, the quality, color, variety, sanitary condition and normal use efficiency of the canteen equipment have been fundamentally changed. The concept of employees has improved, the work efficiency has improved, and the working atmosphere has improved. Put an end to waste in the canteen. The following is carried out from several aspects.
First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. In daily work, give full play to their specialties, strengthen all links, and realize point-to-point management. To people. The work is proceeding in an orderly way.
The second is to strengthen the system management and daily supervision and inspection of canteen hygiene to ensure that meals in and out meet food hygiene requirements. There has been a breakthrough in the hygiene of the canteen, which has fundamentally changed the messy situation of the canteen.
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 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, solve the remaining problems, put forward new requirements, find problems, and find ways to improve the quality of services and meals. Create a management atmosphere of striving for the upstream.
Seven, the establishment of canteen management system and methods, humanized use of the five-routine method, requiring everyone to participate, so as to achieve the "five-routine method." Every time you start with sorting out the items needed in the locker and workplace, make the working environment clean and hygienic, and label the items yourself, you must first have a sense. Carry out the "five-routine law" management technology strengthening mechanism. Through the implementation of the "five-routine management", food hygiene will be increased, a safe, clear and comfortable working environment will be created, staff team consciousness will be stimulated, and staff satisfaction will be improved, so as to create a good image of the canteen, realize a high-standard operation and management model and achieve 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 measures, diversified staff performance appraisal, walking in front of the company, is a kind of management strengthening and breakthrough.
Problems and next steps:
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 imported pastry chef made a breakthrough in pasta. To strengthen the service, please conduct on-site training. Improve the strict performance appraisal system and incentive mechanism.
The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging and must be replaced, repaired and maintained in batches. 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 difficulty of washing dishes and chopsticks.
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. Solve the problem of long queues in the canteen, remove the windows for selling vegetables in the canteen, 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 for sale, leaving another window vacant, and 1 waiter will also be added. 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. 16 Increase of workers and corresponding personnel distribution in front of the canteen window. 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 water tank to supply hot water in the building can solve the problem of using canteens and toilets 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.