Summary of the work of the person in charge of the canteen 1 Over the past year, as the main person in charge of the canteen, my colleagues and I have worked harder to explore new ways of the canteen and basically formed a set of our own management model. In order to better sum up the experience and make up for the shortcomings, I briefly review the following aspects: the year-end debriefing report of the person in charge of the school canteen.
1, organization setup and personnel management
(1) The school set up a canteen management leading group. Its members are composed of the principal in charge and the general affairs director.
(2) All members of the Food Department are employed. At the beginning of the year, the canteen management leading group conducted a comprehensive assessment and selected the best. Employees must obey management and work hard. If there is any violation of discipline in the process of employment, the school has the right to impose administrative and economic sanctions on it until it is dismissed halfway.
(3) Establish and improve the organization and implementation of various rules and regulations, and conduct year-end assessment.
2, the canteen staff physical examination to implement the annual physical examination system, found that the physical condition is not good, take a temporary stop to rest, wait for the body to fully recover before considering the arrangement; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the rectification when problems are found.
3. Pay attention to the implementation of 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. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the restaurant and lead the teachers on duty to book the dining table to help solve the specific problems in students' dining.
4, strengthen health management, enhance the sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance workers' sense of urgency, and do their best to contain hidden dangers in the bud; We ask each employee to do the following:
(1) All employees are required to wear work clothes during working hours and report their work in the year-end report of the person in charge of the school canteen.
(2) Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair and moustache, and wash your hands before meals.
(3) Inside and outside the canteen, it is necessary to implement the requirements of personal, fixed-point, fixed-time and fixed-time, and do a good job in daily cleaning and 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.
(5) Do not smoke during meals, do not talk or cough before food, and do not smear.
5, strict testing and supervision, to create a famous brand effect.
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 do not buy inferior and low-priced dishes or unknown dishes. Those who cause consequences will be advised to leave their posts in addition to taking all responsibilities.
(2) The keeper is responsible for regularly checking the canteen warehouse, and does not cook spoiled rice for students.
(3) The accountant and cashier are responsible for cost accounting, and report the situation to the leaders on a regular basis, saving no more than.
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. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.
Summary of the work of the person in charge of the canteen II. 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 approach is:
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 does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning in the operating room that "pay attention to safety and operate carefully". 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.