Model essay on personal work summary of canteen management (5 selected articles)

Inadvertently, a period of work has come to an end. Looking back on the work during this period, there must be many difficulties and hardships. Let's make a work summary. Then the question is coming, how to write the work summary? The following is a summary essay (5 selected essays) of personal work in canteen management that I collected and sorted out. Welcome to share.

personal work summary of canteen management in 1

21xx years, our school strictly implemented the Food Hygiene Law, strengthened the management of food hygiene, managed the student canteen well, and constantly improved the management rules and regulations in practice. Make the canteen management in our school scientific, standardized and institutionalized, which has been praised by superior leaders many times. The following are summarized as follows:

1. Leaders attach importance to it and realize it in place

1. Since the school canteen was opened, the school has organized a strong team to manage the canteen scientifically, with the principal as the leader and the vice president as the deputy leader, and the management leading group consisting of logistics leaders, political and educational affairs office, Youth League Committee and student union cadres, focusing on standardized management and food hygiene and safety in the canteen, so as to achieve goals, plans and safety.

2. The most important thing in canteen work is that people take food as the sky, food as the first priority, people-oriented and health as the first priority, which is the most important thing in school canteen management. There are nearly 1,111 teachers and students dining in the school canteen. The quality of canteen service is directly related to the quality of life and health of teachers and students, the healthy growth of teenagers, the stability and development of the school, and thousands of families. Therefore, 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 parents feel at ease. We have been exploring the management of canteens, establishing a scientific and standardized management mechanism, and won the recognition of the society.

2. Establish and improve the management system, and strengthen the management of school meals

1. Improve the rules and regulations, which are the basis for the implementation of scientific management. The canteen management strictly implements the Food Hygiene Law of the People's Republic of China and the Regulations on School Hygiene. On this basis, The school has formulated the Food Hygiene and Safety Management System, the Food Poisoning and Epidemic Reporting Emergency Handling System and the Food Processing Safety Operating Procedures, established and improved the post responsibilities and post management systems, further clarified the post responsibilities and food hygiene operating procedures, and made detailed provisions on environmental hygiene, food hygiene and personal hygiene, so as to ensure that food hygiene management has rules to follow and rules to follow.

2. Strengthen process management. Purchasing, warehousing, processing and selling are the main processes of canteen operation, and management must be strengthened. In this process, we pay attention to the "three customs":

The first customs is to purchase the goods well. The main raw materials and auxiliary materials in our canteen are purchased by fixed-point contract system. The contract has clear quality requirements, with a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for the inspection every day, taking a look (production date, certificate, quality inspection report, packaging, deterioration, etc.) In case of returning to school during the "May 1 ST" and "Eleventh" holidays, the remaining ingredients before the holidays should be completely replaced; The canteen purchase must be registered and accepted, and the purchase registration should be made. Established a shopping claim card and report materials.

in the second stage, the vegetables should be soaked in water for more than half an hour every day in strict accordance with the operating procedures, so as to remove pesticide or vegetable insects, and the oil should not be reused during processing. Irrelevant personnel in the processing and storage places are not allowed to enter or leave, and food samples should be kept.

the third level, the food is divided into meals, and the food is divided into meals, so as to achieve "three defenses" in strict accordance with the requirements of food hygiene and safety:

First, prevent food from becoming sour, rotting, deteriorating and polluting, and once found, severely punish it immediately.

Second, to prevent others from poisoning, in the food hygiene management, the canteen managers effectively supervise all links, and prohibit non-operating personnel from entering the canteen, thus refusing the poisoning incident in time and space.

To prevent the spread of diseases, insist on operating tableware by special personnel at each meal, use drugs for 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, cut off the source of infection and ensure the health of teachers and students.

3. Establish a supervision mechanism In order to strengthen the supervision of food hygiene in canteens, a management organization and a canteen management leading group were established to be responsible for the daily management of canteens, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on the canteen work from time to time, and also carries out evaluation of people's discussion among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played an active role in all-round supervision of the management of school canteens.

Third, improve the quality of employees, establish a sense of service

1. Strict employment system canteen employees sign employment contracts with the school, clarifying the rights and obligations of Party A and Party B, wages and salaries, etc. When selecting employees, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and forms a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees. Before taking up their posts, employees must receive pre-job training, learn relevant laws, regulations and rules and regulations of school canteens, improve employees' legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees should study independently for more than three hours every month.

For new employees, personal health check-up, those who have not undergone physical examination are not allowed to take up their posts, those who are unqualified and those who do not wear work clothes are not allowed to take up their posts, and personal files are established. Through pre-job training and intensive study, the quality of employees is improved, the service awareness is deepened, the service level and quality are improved, the needs of teachers and students are met, and a strong logistical guarantee is provided for the development of the school.

3. Raise awareness and create a brand of high-quality service. According to the characteristics that students are active and have relatively poor abilities of self-discipline, self-management and self-care, the school has introduced a model in which students have fixed seats while dining, and canteen workers are responsible for management, so as to ensure that students eat hot meals, avoid students from being burned, understand students' dining situation, correct partial eclipse, and find out whether students are unwell.

Middle school life is an important stage for children's healthy growth. Students' diets are diversified, and the quality is guaranteed, which ensures the nutrition needed for students' growth. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires that the three meals a day should meet the nutritional requirements and pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat with their children in the canteen on any day when their children come to school.

Fourth, modern equipment, striving for demonstration

The dining hall of our school covers an area of more than 151 square meters and is equipped with more than 111 seats; Good indoor ventilation and lighting performance.

The dining hall has all kinds of utensils for cooking, and the rough processing area is strictly separated from the fine processing area and the disinfection area, and there are supporting facilities such as a food warehouse, a pastry room, a cold meat room, a kitchen staff lounge, etc. The school dining hall is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".

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 canteens in our school for a long time, and strive to improve the service quality and service level of canteens, so as to ensure the health of teachers and students, ensure the teaching work of the school, satisfy students and reassure parents. Summary of personal work in canteen management 2

It has been the end of recent years. Looking back on the past, as a canteen administrator, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future. The work in the past year is summarized as follows:

First, careful calculation has well guaranteed the annual operating income and expenditure

In the whole year, the canteen swiped 7878 cards, and the canteen working meals were counted as 611 yuan, and the canteen income was counted as 41,111 yuan; The annual guest meal income * * * is 49,884 yuan, and the guest meal profit * * * is 11,816 yuan, of which the overtime pay of outsourcing personnel is * * * in 411 yuan; In the whole year, * * * received 73 tables, and * * * received 735 guests. The total income for the whole year was 89,884 yuan, and the total expenditure for the whole year was 86,511 yuan. In the case of a small number of diners and difficult food security, the annual surplus was 3,373 yuan.

Second, pay attention to details and strictly control the operators and food hygiene

In order to ensure food hygiene and put an end to all unsafe hidden dangers. First of all, the canteen staff were given a physical examination before taking up their posts, and those who failed the physical examination were not allowed to take up their posts. Secondly, carry out ideological education for the staff from time to time and implement the requirements of food hygiene, such as the work of "one wash, two rinse and three disinfection" of tableware, the way of picking and cleaning dishes, the cleaning of countertops as they are used, a big cleaning of the kitchen every week, the way of holding soup bowls by canteen staff and so on. We have conscientiously implemented the regulations on food hygiene and safety, and strictly controlled the purchase channels, goods entering the warehouse for acceptance, standardized operating procedures, food hygiene and safety, and food storage. Example: In food purchasing, we often go to the market for investigation and go to the booth to check and understand the quality of the goods. Resolutely resist and return unqualified food during acceptance.

third, take the initiative to do a good job in the management of equipment and facilities

first, actively strengthen the investigation of potential safety hazards. The canteen is the key part of fire safety. Therefore, I can strictly ask the operators to handle the daily use of liquefied gas, oil fire and other issues in the canteen according to the prescribed procedures and use methods, which has better ruled out the potential safety hazards. In the management of office facilities in the complex building, I can carry out maintenance according to the process and maintain it regularly, which eliminates all hidden dangers and ensures the normal operation of all kinds of equipment. At work, I can check and purchase the company's water and electricity in time, complete the recharge of meals and ensure the normal operation of the canteen.

the second is to actively maintain the company's living facilities. Before May, arranged by the office, I conducted a general survey of all living facilities and equipment, re-established and improved the equipment files, made a unified equipment maintenance plan, and implemented follow-up inspection progress to ensure the stable operation of equipment and facilities; In the management of canteen equipment, I basically carried out regular inspections and maintenance declarations, and effectively managed the maintenance work. For example, 11 water taps, 1 water pumps, 21 light bulbs, 5 kitchen facilities, air conditioning and other equipment and facilities have been replaced throughout the year, which has successfully completed the work needs of the office building.

iv. actively assist all departments to complete their work and provide logistical support for normal production.

with the large business volume and wide scope of the company, many business guests will have meals in the canteen. We are very pleased that you, Gao Peng, have a meal in the canteen, which is a recognition of the work in the canteen. But this also invisibly increases the difficulty of our work. Every day, we should ensure the staff's working meal and prepare for the guest meal. Guest meals and work meals are different, not only the choice of ingredients is different, but also the cooking methods are different. In the case of few staff and heavy tasks, the canteen fully mobilized everyone's enthusiasm, rationally deployed everyone's work, and achieved interlocking, which solved the conflict between working meals and guest meals. The requirements for guest meals are very high, and the staff in the canteen have shown their housekeeping skills and tried their best to make the best taste. The guest meals were guaranteed for 73 times throughout the year, and the dining staff basically did not ask any questions. Summary of personal work in canteen management 3

Time flies. It's the end of recent years, and it's been another year since I took over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, and to do the work better in the future, the work situation in the past year is summarized as follows: < P > First, the canteen cannot do without food.

The canteen is an indispensable part of everyone's life. It is impossible for us to survive without food, so it is also very important as the canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

first of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work. Do a good job in the food hygiene of the canteen and the work of "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as it is used, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Third, make a patrol in the kitchen and get in touch with the canteen staff.

Make a detailed understanding of the needs or deficiencies in canteen work, and make timely control if there are any inadequacies. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

fourth, keep food in stock.

More than 111 people often go out to buy various foods, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. Do it in food hygiene