Summary is a kind of applied writing, which is to think rationally about what has been done. Below I will bring you a summary of the work of canteen administrators. For more summary of canteen work, please click "canteen summary" to view it.

Summary of canteen administrator's work 1

Under the direct care and guidance of the company and department leaders, through the diligent efforts of all canteen staff, the quality of canteen meals, varieties, sanitary conditions and normal use efficiency of equipment have fundamentally changed. The concept of workers has changed, work efficiency has improved, unity and working atmosphere have improved. Put an end to the waste phenomenon in the canteen. The following are summarized from several aspects:

First, the backbone team of the canteen has been initially established

The responsibilities and division of labor have been defined, and their specialties have been fully exerted in daily work, and the management of all links has been strengthened, so as to achieve the goal of management from point to surface, responsibility to people and orderly work.

Second, the system management and daily supervision and inspection have been strengthened for the hygiene of the canteen.

To ensure that the food entering the canteen and the food sold meet the food hygiene requirements, the environmental hygiene of the canteen has made a breakthrough, which fundamentally changed the mess phenomenon of the canteen.

Third, the quality of meals has been greatly improved

Variety of colors has been increased, especially the varieties of soybean milk and bean curd have been well received by the workers. The quality and taste of cakes have been improved, and dishes popular with employees are often introduced, so that employees 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.

V. Strengthening the management, maintenance and repair of canteen equipment

The canteen equipment has basically been used normally, and the canteen equipment has been managed by personnel, regularly maintained and repaired in time by outsourcing, which has changed the past situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment, thus improving the efficiency of equipment use and reducing the failure rate of equipment.

VI. The normal study system and work system of the team have been established and improved

The canteen has carried out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements they need to serve, master the basic requirements of front-line employees for the quality and variety of meals supplied, 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, and create a management atmosphere of striving for the top.

VII. Establishing the management system and methods of the five-routine method in the canteen

Implementing the five-routine method in a humanized way requires everyone to participate in and do the "five-routine". Everyone starts with sorting out the items needed in their locker and workplace, and makes the working environment clean and hygienic, and labels the items by themselves, so as to have a perceptual understanding first. Carry out the advanced management techniques and methods of "five-routine method", 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 a good image of the canteen and achieving a high-standard operation management model, which can be sustained.

plans for the eighth and twentieth years

1. The dining varieties in the dining hall should be innovative, and the traditional varieties should not be lost. It is necessary to have a variety of home-cooked meals and snacks, as well as innovation.

2. 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, so it must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt.

3. Set up a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust the different needs of employees.

4. Four meals a day, to solve the problem of long waiting time in the dining hall. Remove the food sales windows in the dining hall, and add a service staff and a consumption machine to each window to reduce the waiting time for food sales.

In the past year, although some achievements have been made, there are still some problems. In the new year, we must seriously face the existing problems, forge ahead with unity, explore carefully, and strive to run the canteen well and contribute to it.

Summary of canteen administrator's work 2

This school year, the General Affairs Department attached great importance to the management and construction of canteens and conducted supervision from six aspects to maintain campus safety.

first, clarify the post responsibilities of _ _ canteen management. Set up restaurant manager's job responsibilities, purchasing personnel's job responsibilities, chef's job responsibilities, cooking chef's job responsibilities, cashier's job responsibilities, washing and cutting job responsibilities, cleaner's job responsibilities, tableware cleaner's job responsibilities, warehouse administrator's job responsibilities and monitor's job responsibilities.

the second is to standardize the operation process of _ _ canteen management. Including food cleaning operation rules, food fine processing (knife changing and side dishes) operation rules, cooked food room operation rules, food cold storage and freezing operation rules, food cooking operation rules, canteen food sample retention management rules and food sales service rules.

the third is the reward _ _ canteen management assessment system. _ _ canteen inspection, assessment and punishment methods and canteen monitor staff assessment and punishment methods, introduce 5s management, and formulate and implement the percentage quantitative scoring system table of 5s management for canteen staff.

the fourth is to improve the management system of _ _ canteen. Include that hygiene requirements for food procurement, acceptance, storage, proces, cooking, selling, disinfection and sample retention, the tableware cleaning and disinfection management system, the warehouse food storage and receiving and delivery management system, the canteen hygiene system, the canteen staff code, the canteen safety precautions, the canteen hygiene "May 4th" system and the canteen staff's daily self-inspection.

the fifth is to improve the emergency plan for canteen management. Including the emergency plan for canteen safety management, the handling of food poisoning and the handling of sudden fire accidents.

Sixth, focus on improving the quality of university meals. Carry out the first canteen food festival of Wenzhou Radio and TV University with the theme of "paying attention to health and nutritious diet", strictly control the quality of meals and improve the service quality of canteens. According to the poor quality of rice in the canteen reflected by teachers and students, the General Affairs Department specially brought pearl rice from Wenzhou Grain Company to let students eat delicious rice at the same price, so as to improve the quality of free vegetable soup. The proportion of 1 yuan's price vegetables is 61%. The implementation of _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Start the work of improving college students' civilized quality, change the bad habit of putting plates and bowls on the table in the canteen, and create a civilized dining environment for college students. Pay attention to the humanized service of the canteen, give students meals, provide soup for free, and strive to run the canteen to the satisfaction of teachers and students.

summary of canteen administrator's work 3

The 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 the student canteen in our school on August 24th, 21__, more than 1,331 students have dined in the canteen. In order to ensure the safety of the canteen and the surrounding environment, we have purchased 36 fire extinguishers, installed _ sets of surveillance cameras and refitted more than 311 meters of lighting lines. In order to ensure students' food safety, we have carried out three stocktaking and three trainings for all owners and staff. The relevant scenes are reported as follows:

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

1 Since the beginning of school, the school has conducted a comprehensive inspection on the management of canteens for five times, focusing on the standardized management of canteens and food hygiene and safety, so as to achieve goals, plans, priorities and measures, and implement responsibilities at all levels.

2. There are more than 1,331 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 the school, 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 management. We have been exploring the management of canteens and established a scientific and standardized management mechanism, which has won the recognition of students and their parents.

2. Establish and improve the management system

1. Improve the rules and regulations

Sound rules and regulations 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 good purchase. The main raw materials and auxiliary materials in the canteen are fixed-point, with a copy of the supplier's ID card, detailed address and contact information. Every day, the owner is responsible for the inspection, and the goods are checked by looking at the production date, certificate, quality inspection report, packaging situation, deterioration, germination and freshness.

3. Establish a supervision mechanism

In order to strengthen the supervision of food hygiene in canteens, we have carefully filled in the forms of sample retention, disinfection, certificate claim, waste disposal and canteen files in strict accordance with the relevant provisions of the Food Law.

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

Since the beginning of school, employees in the canteen have been trained for three times, and relevant laws, regulations and rules and regulations of school canteens have been organized and studied, so as to improve the legal awareness and food hygiene and safety awareness of employees. It is stipulated that canteen managers' meetings should be held every week and employees should organize a 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 meals

In recent years, local prices have risen rapidly, and the current food standards are difficult for us to meet the dietary requirements of students. However, all our owners and staff overcame difficulties and tried various methods to achieve the basic satisfaction of the dining students under the existing conditions.

summary of canteen administrator's work 4

1. Main work indicators for the whole year

Operating income, expenditure, personnel training, food safety and hygiene, and others

2. Rely on leaders, rely on backbones, mobilize employees, organize the whole chapter, and promote reform and innovation

1. Since April of 21__ _, a team supervisor has been established as the core. Combined with the specific situation of the staff canteen, the "Standard Code for Staff" was formulated (a post responsibility letter for staff was later published), which clarified the nature of work, job responsibilities and work norms, and established the service concept that the staff canteen should seek development through reform and survive through development from the organizational and ideological aspects.

2. From April, 21__, the leadership group with the team supervisor as the core will hold a management meeting once a week, and all staff will go to work half an hour early every Friday to hold a study and life meeting, summarize the arrangement work, reward the excellent and evaluate the poor, promote new products, demonstrate standardized services, etc. Established from the system, the staff canteen has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. From April, 2111, apply for computer equipment, keep abreast of market supply information and all kinds of information about food hygiene and safety, new product promotion, etc., formulate recipes every update week and arrange production tasks, and require each production team to launch no less than two new varieties every month, and simultaneously offer night catering services according to the needs of experts in the hospital at night, and constantly launch various seasonal snacks with flavor, which are well received by the staff and diners in the hospital.

from April to April, 21, we contacted the manufacturers, introduced various barbecue equipment and beverage filling equipment one after another, and put them in the operating room and other related departments in time, so as to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.

since April, May and 21, great efforts have been made to improve the dining room environment, readjust the layout, increase facilities, standardize the queuing order, and with the concerted efforts of the staff of the institute, the problem of outsiders entering the operation room, which has been the biggest concern for a long time, has been effectively solved.

6. Establish and improve the system of regular follow-up by supervisors.

7. Establish and improve the system of registering the scheduled goods and delivering them to your door in bulk.

8. The most important link, with the support of the hospital leaders and the strong cooperation of all departments, has successfully completed the renewal of the dining cards for the on-the-job employees in the hospital since August, 2111, and eliminated more than 1,411 unidentified dining cards, which fundamentally guaranteed the dining benefits of the employees in the hospital, and realized the care of the hospital leaders for the employees to the maximum extent.

The work of the canteen administrator summarizes the main work of the canteen in 5

__ years;

first; In _ _ _ year, there were 16 people in the canteen who were responsible for the company's three meals a day, including about 131 people for breakfast, about 711 people for Chinese food and about 211 people for dinner. Among them, there were about 11 people for dinner from May to September, as well as the hygiene of the canteen and the environmental sanitation of the restaurant. Our task is to make all the staff eat well, eat safely and healthily. During this year, we carefully summed up several years' work experience and listened carefully to the rationalization suggestions of leaders and employees to improve the deficiencies in time, make full use of my knowledge of dietary nutrition and try our best to arrange the patterns in a reasonable diet with both meat and vegetables and thickness under the condition of ensuring supply. In the hot summer, mung bean soup and sour plum soup are prepared for employees and workshops every day to cool them down. In the cold winter, we prepare hot porridge and hot soup soybean milk for employees to keep them warm. In autumn and winter, we make baked sweet potatoes for employees to increase the variety, and also make moon cakes for employees to buy on August 15th.

second; In terms of hygiene, hygiene is the most important thing for the canteen, and I am well aware of its importance. Food is the most important thing for the people, and illness comes from the mouth, so canteen hygiene is very important. I have been strictly following the operating rules of food hygiene, putting the food safety of diners in the first place, strengthening my sense of responsibility and resolutely putting an end to all foods that may have potential safety hazards. We have always insisted on a comprehensive sanitation cleaning once a week, and we have always insisted on the timely elimination of health hazards found by our staff. In August, we held a fire drill so that every operator can use fire-fighting equipment to ensure safety, and this year we also organized two rodent control work. To ensure all safety.

third; Cost control, because prices have been at a high level this year, especially meat, eggs, rice, noodles, oil and vegetables have been rising, which