For the staff of a company an enterprise, after a busy work, if there is a hot and tasty meal to eat, what kind of warm heart it is! The following is the "2018 staff canteen year-end work summary", which is carefully collected by me, welcome readers to read and learn, this article is for reference only!

2018 staff canteen year-end work summary (a)

Employee canteen in the company's leadership and the correct leadership of the competent leadership, in the strong support of the departments, solid work, pioneering and innovative, enterprising, strong maintenance of the canteen preparatory work and orderly, to ensure that the standardization of the operation of the canteen, from the strengthening of the management, improve the mechanism, stabilize the mind, improve the system, safety management, completion of the Tasks and other aspects of the work done a lot of work, is summarized as follows:

First, around the big picture, awareness-raising

I insist on doing a good job to ensure that the staff's diet, and constantly adjust the main, side food food dish quality and dietary structure, from the ideological correct service attitude, strengthen personal awareness, improve cooking skills, improve the dietary environment. Do a good job of dietary hygiene, to ensure the quality of food, strengthen the management of the cafeteria, to eliminate waste, strict procurement and other aspects of a series of work, so that the normal work has been carried out in an orderly manner for the company's work and the overall situation of the company has been a leap forward with each passing day. In this situation, my work rhythm and the management, life protection work can keep up with the rapid development of the company's good situation, while adhering to the people-oriented, caring for the lives of employees, and effectively grasping the canteen does not relax, so that the staff canteen has really become a "home for workers" and cadres and employees satisfied with the home. I can closely follow the overall situation of the company's work, closely linked to the actual unit, adhere to the self-establishment of the "life service is no small matter", "do a good job of all the reception and staff services is our duty" as a sense of ideological awareness of the importance of doing a good job of their own. The company's main goal is to provide the best possible service to its customers.

Second, strengthen the management, standardize the operation

Strengthen the management of the workers to deal with some specific issues related to the food and drink, people think it is a "hard work is not pleasing to the work. In this situation, not because of the self although I did a lot of work but not recognized by the work of slack, but to do their best to get the services. We have not let down the company and the company's leadership and the majority of cadres and staff of the expectations of the company, lead by example, to strengthen all aspects of management, and continue to create good conditions of service for all of us, and gradually move towards standardization of management and quality service work has laid a good foundation. We have done a lot of work in changing the service mode, transforming the service attitude and improving the service quality at the same time of grasping the various management. We always adhere to the people-oriented service concept, to take a variety of services, as far as possible for the cadres and workers to bring the convenience of the conditions, so that everyone in the cafeteria dining as if back to the "home" feeling.

Third, unity and cooperation, quality service

The work of the staff cafeteria tasks are fragmented and complicated, but every job is closely related to the company's overall work and the quality of life of cadres and workers. Therefore, with the support of the competent departments, we insist on improving the food supply and quality service, which is the focus of our work. In the newly established period, the staff cafeteria has less manpower and larger workload. Hot weather, in order not to affect the normal operation of the work, I can strictly obey the leadership of the arrangements, without conditions, go all out to do a good job of food security. In order to do a good job of this work, in the service attitude and the quality of meals on the more effort, in the cafeteria management and service with colleagues to a think, to a make, to do their best for the cadres and workers to bring high-quality service, by the company's employees praised.

Fourth, grasp the health, clean and tidy

Strengthening the canteen health management is an important part of the dietary work, involving the health of each dining staff, as a cooking staff, from the ideological, action attaches great importance to the canteen to do every day, the ground, windows and doors, the operating table, the dining table clean, and continue to be free of dust, grease and debris. Greasy, no debris, strengthen the decontamination of tableware, so that every meal must be disinfected, and at the same time do a good job of personal hygiene, personal hygiene continues to be a high standard, so that every meal, every day continue to be environmentally clean, uninterrupted cleaning around the canteen health, continue to washroom and sewer cleaning and dredging, so as to do no odor. Make the cafeteria food environment to reach the health standard.

Fifth, the plan procurement, quality assurance

The main, the procurement of food involves the quality of dishes and taste, but also related to the physical and mental health of the staff, as a canteen staff, in the procurement of plans, measures, steps, the first first use, cheap and good quality, not to purchase rotten food, not to purchase expired food, not to purchase food that endangers the human body, not to purchase food, not to purchase food, not to purchase food, not to purchase food, not to purchase food. Expired food, do not purchase food that endangers the health of the person, do comparison shopping, enough pounds and two, so that the standard of staff food is not wasted, no loss, no loss of millimeters, and the implementation of the two-person purchasing system, and do a good job of acceptance, so that the company's staff to reach the rationalization of the standard of food costs.

Six, strengthen the management, safety precautions

Strengthen the management of the supply and service in the protection of the basis of the cafeteria security is also one of the key points of a unit of the key preventive position, I do as a cafeteria staff, the safety of the work at all times in mind, and constantly check the power supply of the use of the situation, the management of the use of gas tanks, the night doors and windows of the lock, including the use of the gas canisters, the use of the gas canisters, the use of the gas canisters. Locked doors and windows at night, including electrical appliances and power cut off when not in use, and do a good job of checking the quality of food, to prevent food poisoning, to do prevention, prevention in the margins of safety for the company's work in an orderly manner and the majority of the staff's life security to lay a good foundation.

Of course, this year, although we have made some achievements, but from the leadership of the requirements and the expectations of the majority of cadres and workers still have a certain distance. The current rapid development of the new situation, our work pace is not big enough, in the new arrival of 2019, we must keep up with the pace of the company, and constantly improve the shortcomings of the work, better for the staff to serve delicious meals.

2018 staff canteen year-end work summary (two)

Time flies, bewildered in the near end of the year, and then another year has passed. Looking back on every day of the past, I, as a canteen staff, y feel the great responsibility and the heavy pressure of work. Because the quality of the work I am engaged in is likely to affect the physical and mental health of all employees. Therefore, in order to build on the strengths and avoid the shortcomings of the future can do a better job, is now a year of work summarized as follows:

First, the work attitude

This year, we have been to effectively do a good job of all the life of the integrated services as a whole year's goal, adhere to the people-oriented, caring for the life of the workers for the vast number of cadres and employees to do a good job, Doing practical work is an important aspect of the practical grasp, so that the staff canteen really become a place of satisfaction for cadres and workers. In particular, according to the actual situation of the unit, we can insist on educating the staff on "life service is not a trivial matter" and "doing a good job of receiving and serving the staff is our duty", so that we can realize the importance of doing our job from the ideological point of view, and thus consciously devote ourselves to the work of various services. We have consciously devoted ourselves to the work of various services. Since this year, all the staff of the staff cafeteria, can be dedicated to do their own work, by the leadership and staff praise.

Second, the quality of service

The work of the staff canteen often deal with cadres and workers, related to the food and drink and some other specific issues, is considered to be "hard not to please the work. In this case, we did not do a lot of work but less than everyone's recognition and remorse, but to do their best to get the services. This year, we have not let down the leadership and the majority of cadres and workers expectations, leadership by example, to strengthen all aspects of management, and continue to create good conditions of service for all of us to gradually move towards standardized management and quality service work has laid a good foundation. We have done a lot of work in changing the business model, transforming the service attitude and improving the service quality at the same time of grasping the various management. We always adhere to the people-oriented service concept, adopted a variety of service modes, as far as possible for cadres and workers to provide convenient conditions.

Third, the type of meal dining

We did not stay in the cadres and staff can only eat the level of generalization, but strictly in accordance with the requirements of the higher leadership, in the attitude of service and the quality of the meal on more efforts. Now, the staff canteen to three meals a day supply, each meal of the main food are more than six varieties, side dishes are more than four, and each meal is equipped with two meat dishes and delicious vegetable soup. In order to do a good job, the staff canteen management, service and cooking comrades heart to a thought, strength to a make, wholeheartedly for the cadres and workers to provide satisfactory and quality service. Staff canteen also developed weekly recipes and recipes, to be published, easy to accept the supervision of everyone.

Four, health

We are in a positive and responsible attitude, seriously improve food safety and hygiene. Life service work of a thousand things, the most fundamental work requirements is to be responsible for the life and health safety of the majority of cadres and workers. Therefore, we must conscientiously implement the "Food Sanitation Law", the law to strengthen the management of food hygiene and the management of the life of the integrated services as a top priority, included in the important management agenda, and to do the responsibility of the people, grasp and grasp the effectiveness of the work.

V. Personnel coordination

Coordination is an important task throughout all aspects of the work, affairs and services are included in the work of coordination. First of all, to coordinate the relationship between the upper and lower levels, on the top to respect and not blindly follow, service and not submissive, not to mention the violation of the principle. To treat the lower must be in good faith, with love, not to deceive the upper and lower, not to engage in overbearing. To coordinate issues from the desire for unity, seeking common ground and reserving minor differences. We must strictly adhere to justice, without favoritism, out of sincerity and fairness. Do not start from personal feelings or local interests, treatment and handling of coordination.

Six, the next step of the work plan

1. To further understand the importance of doing a good job of integrated life services and the need. Strengthen the life service work is our company to implement the scientific concept of development, adhere to the people-oriented, care about the cadres and workers life and for the cadres and workers to do a good job, do a good job of the important initiatives. Care for cadres and workers of the life service problem, in the final analysis, in fact, is a political problem, the masses point of view. Therefore, we should deepen and improve the ideological understanding, and the ideological understanding into concrete action, by all means, to create good conditions, and further staff canteen, to facilitate the cadres and workers to eat, for the sustainable development of the company to make its due contribution.

2. To continue to strengthen the management, and effectively grasp the work of the service grade. The next step we have to do around a center, highlighting the "two for" policy, to achieve three changes, to achieve four satisfaction rates. Around a center, that is, closely around the company's work objectives, to do a good job of life services and the development of the company's closely integrated with the overall situation, to stabilize the people's hearts with quality services, to win the hearts of the people with satisfactory services, so as to achieve cohesion and promote the development of the purpose of highlighting the "two for" approach is to strive to serve cadres and workers, for the cadres and workers to do good things, do a good job, do a good job. Cadres and workers to do good things, do practical things. Through our efforts, really make the life service work to become the company's leadership and cadres and staff of mutual trust of the bridge and link. Realize three changes, that is, to realize the thought pattern, management style and work style changes, the cadres and staff satisfaction as a test of our management work as the standard, and constantly promote the work on the stage, on the level. To achieve the four satisfaction rate, that is, through our efforts to make the staff canteen service satisfaction rate has increased, the realization of the social benefits of life services and economic income to achieve a "win-win" practical effect.

Of course, this year, although we have made some achievements, but from the requirements of the higher leadership and the expectations of the majority of cadres and workers still have a certain distance. Especially in the company's current rapid development of the new situation, the pace of our work is not big enough. These are to be improved in the future. In short, the work of the canteen is gradually stepping into normalization, formalization, quality, canteen staff are also making continuous efforts to gradually form a team of love, dedication, pragmatism, dedication and cooperation, *** with the development of the cause of the silent dedication.

2018 staff cafeteria year-end work summary (3)

Light years go by, time passes easily, in the blink of an eye a new semester is coming immediately, in this year, under the leadership of the school leadership, in close cooperation with the staff, in line with the "service for the students, for the students to share the worry" purpose, to complete the due diligence of duties, in order to further do a good job for the students. This semester in order to further do a good job of students' catering work, the maintenance of students' interests, it is necessary to reflect on the work of the past:

A review of the past work

1. Developed and perfected the various management systems. Such as: various types of personnel job duties system, service personnel code of conduct, service commitment and other systems, respectively, food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sale, tableware disinfection put forward clear requirements, to achieve clear responsibilities, complete management system, interlocking, layer by layer, reasonable process, standardized operation;

2. Strengthen education and training to Improved the quality of the staff. We have led the staff to other schools to visit and learn from the advanced management experience of the sister schools. In addition, the selection of relevant professionals to participate in the city's food purchasing license professional knowledge training, fire safety knowledge training, food poisoning prevention professional knowledge training. And hire the epidemic prevention station and other professional teachers of the restaurant staff to carry out food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge training, aimed at improving the overall quality of each employee to better serve the staff;

3. Strengthened the hardware construction, to prevent accidents. The use of weekends on the kitchen to varying degrees of remodeling, add some of the hardware equipment and appliances, arriving at a reasonable layout, ventilation and lighting, steam and fume emissions are good. The establishment of a leading group of production safety, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire fighting equipment, fire prevention inspections every day administrator, into the cafeteria there is a reminder of the "cafeteria heavy ground, no one is allowed to enter the". In the operation room, there is a warning message "pay attention to safety, careful operation", and the materials supplied by the cafeteria are under the supervision of a person. In addition to purchasing and disinfection, the focus of health and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat, "five special" and so on, for these tasks, the ideological importance of going all out to take measures one by one to eliminate all kinds of safety hazards in the production, to ensure the safety of operation and food hygiene and safety;

4. p> 4. adhere to the quality of service, and constantly expand the concept of service. Meals to do people-oriented, to create a comfortable dining environment for employees, in the process of ensuring the supply of three meals a day, and constantly expanding the business philosophy and service concept;

5. canteen in the "standardized" implementation of the work of the measures taken in various aspects;

1) the procurement of raw materials, acceptance, warehousing, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage, storage of raw materials and food hygiene safety;

2) the purchase of raw materials and food hygiene safety.

2) Strict institutionalized management of hygiene, clear division of labor, clear responsibilities; in the case of staff reduction, but also quality and quantity of daily hygiene work can be completed;

3) in the daily management of staff, with the system plus emotion and self-action to manage, with guidance to manage, under the constant teaching, staff can Continuous teaching, employees can change from assigned work to self-assigned work;

Second, there are problems

1. To further improve the level of management and business potential, and try not to cause work errors damage to the interests of the cafeteria;

2. To improve the financial expenditure, mainly the implementation of the lack of strength, the cafeteria Borrowing too much, to further rationalize the relationship between the Finance Office and the Office of Affairs;

3. The backbone of the cafeteria staff is very lacking, the overall quality is very low;

4. To rationalize the construction of the cafeteria hardware and facilities to minimize the waste and duplication of construction;

5. Educate the entire staff to pay attention to the savings of revenue.

Third, the measures to improve

1. To further improve the democratic supervision and management, play the trade union attentively participate in the supervision of the management, seriously understand the company's funding cleanup team's inventory opinions, strengthen effective improvement measures, and seriously listen to the staff's views on the improvement of the cafeteria;

2. Standardize the cafeteria's financial accounts, strengthen the Cost accounting, safeguard the interests of students, continue to implement the three public;

3. Strengthen the staff business training, to become skilled, fine business, know how to serve, will educate good workers;

4. Increase the cleanliness and hygiene and food hygiene management, to achieve safe, hygienic service for employees;

5. Improve the construction of the canteen's hardware and facilities, so that the canteen to modernization Step towards modernization;

6. Play a skillful management cadres, encourage employees to use their brains, think of more ways to work together to do a good job of the canteen.

The road is long, I will redouble my efforts! In the past year, although there have been some achievements, but the existence of problems can not be ignored, let us in the new year, seriously deal with the problems, overcome the difficulties, united, carefully explore, and strive to do a good job of the cafeteria.

2018 staff canteen year-end work summary (4)

In the company as well as the departmental leadership direct care and guidance, through the diligent efforts of all the staff of the canteen, the quality of the canteen meals, color varieties, hygiene, the normal use of equipment and efficiency has fundamentally changed. The concept of the staff has changed, the working efficiency has been improved, and the unity and working atmosphere has been improved. Eliminate the existence of the phenomenon of cafeteria waste. The following aspects are summarized:

First, the initial establishment of the cafeteria backbone team

Clearly defined responsibilities and division of labor, in the day-to-day work to give full play to their specialties, to strengthen the management of all aspects of the management to achieve the management of the point of view, the responsibility of the person, the work is carried out in an orderly manner.

Second, the health of the cafeteria to strengthen the system of management and daily supervision and inspection

To ensure that the food into the cafeteria to the sale of meals to meet the requirements of food hygiene, the cafeteria environmental hygiene breakthroughs, fundamentally change the phenomenon of the cafeteria dirty and poor.

Third, the quality of meals has been a relatively large improvement

Increased varieties of colors, especially the introduction of soybean milk, tofu brain and other varieties of the majority of workers have been praised. Cake quality and flavor has improved, and often launch the more popular dishes, so that workers can eat in the cafeteria to a more satisfactory meal.

Four, strengthen the cost management

From all aspects of reducing and eliminating waste, strengthen procurement management, from the source to reduce direct production costs.

Fifth, strengthened the cafeteria equipment management, maintenance, repair

Cafeteria equipment to achieve the basic normal use of the cafeteria equipment fixed management, regular maintenance, outsourcing and timely maintenance, change the past no one management, no one maintenance, faulty equipment is not timely maintenance of the situation, so as to improve the efficiency of the use of equipment, reduce equipment The company's main goal is to improve the efficiency of equipment use and reduce the failure rate of the equipment.

Six, the establishment and build a normal learning system and work system of the team

The cafeteria has carried out a series of effective work. For example, to the grass-roots production line to visit customers, to understand what they need to serve and requirements, mastered the front-line staff to supply the basic requirements of the quality and variety of meals, every Friday afternoon, held a team meeting, to solve the remaining problems, put forward new requirements, looking for ways to find ways to improve the level of service and the quality of meals, to create a kind of management atmosphere of striving for excellence.

Seven, the establishment of the canteen management system and approach to the P5 method

The implementation of the P5 method in a humane way, requiring everyone to participate in the hands of the "P5". Everyone from organizing their own locker, the workplace need to use the goods to start, to engage in a work environment cleanliness and hygiene, do-it-yourself labeling of goods, etc., first have a sense of understanding. The implementation of the "five-permanent method" of advanced management techniques and methods, strengthen the self-discipline mechanism, through the implementation of the "five-permanent method" of management, to increase the degree of food hygiene and safety, to create a safe, clear, comfortable working environment, to stimulate the staff's sense of teamwork, improve employee satisfaction, thus shaping a good image of the cafeteria, the cafeteria. This will create a good image of the cafeteria, a management model that realizes a high standard of operation, and can be sustained.

VIII. 2019 intentions

1. Canteen food and beverage varieties to be innovative, but also to maintain the traditional varieties not lost. There should be both when the family meal snack varieties, but also innovation;

2. cafeteria equipment has been used for five years, due to years of no maintenance and timely repairs, the aging of the equipment is serious, it must be replaced, repaired, and maintained in batches, times, and focus. Boiler chimneys need to be transformed;

3. In the company's agency cafeteria store, to solve the problem of some workers can not use up the consumer card, and can be adjusted to the supply of workers with different needs;

4. Four meals a day, to solve the problem of long queuing time for meals in the cafeteria, the cafeteria food sales window removed, in each window to add a service personnel and a consumer machine, reduce the waiting time for meals.

In the past year, although there have been some achievements, but there are still some problems, we in the new year, we must seriously face the problems that exist, overcome the difficulties, unite as one, carefully explore, and strive to do a good job in the cafeteria, to contribute to the cafeteria.

2018 staff canteen year-end work summary (five)

has been, the canteen work in line with the quality of food hygiene, directly related to the safety and health of each person's life, and strive to improve the physical quality of the organ dining staff as the basic point of view. In compliance with the requirements of the health supervision of the canteen health work, conscientiously implement the Food Sanitation Law, to further standardize the management of food hygiene, food hygiene to protect the dining staff food hygiene and safety. Now the work is summarized as follows:

First, set up a wholeheartedly for the authorities to serve the ideology, to improve the staff love and dedication, down-to-earth work conscientiousness

We have always been for the cadres and workers of the authorities to serve through the work of the canteen of the various aspects of the work; educate the staff to firmly establish a sense of service, and to further strengthen the concept of service to make the staff's service consciousness has been further improved. The awareness of the staff service has been further improved. In order to make the cadres and workers of the organization healthy meals, cooks communicate with each other, learn from each other, complement each other's strengths; let the cooks, noodle store division to the outside catering units to taste different flavors of the dishes of the morning. Through learning, so that most of the staff of the cafeteria to form a spirited work enthusiasm, work responsibility, work attitude has been improved, the formation of a good working atmosphere.

Second, pay attention to diet, health and safety work, strict import customs

In order to ensure that, dining staff dietary safety, to ensure that the quality of dietary hygiene and eliminate food hygiene hazards. We organize staff to study the food hygiene law, in strict accordance with the food hygiene law. Work to achieve strict purchase channels, items into the warehouse acceptance, food storage storage, while letting all employees of the cafeteria to participate in the whole staff supervision. In food procurement, we often go to the market for investigation, to understand the quality of goods, market prices, to avoid delivery units indiscriminate offer. In the acceptance of unqualified food resolutely resist and return, do not accept not into the quality of unqualified items. Cafeteria water, electricity, gas is not safe, we check every day, found that the problem is solved in a timely manner, instantly the cafeteria can not deal with, but also timely report to the leaders in charge. Therefore, the work of the cafeteria without a single case of security risks occur, dining order is stable.

Third, constantly improve the quality of food, so that the leadership and dining staff to rest assured

In order to ensure that the dining staff to eat assured, happy, comfortable, we have developed a daily recipe, according to the canteen in the past few years of practical experience and the usual dining staff's preferences, the recipes continue to improve, so that the nutrition of the three meals with the food flavor, color, and ensure that the food is not only the best, but also the best. We make efforts on the taste and color of the food to ensure that each meal has four meat, four and a half meat, four vegetables and one soup. In the breakfast try to add patterns, so that the dining staff have a choice. In particular, the leadership of the restaurant in addition to the hall supply all the varieties, we also add another small fry and some refined breakfast, the leadership of the praise.

In short, the cafeteria in the protection of the organization's logistical services have made some achievements, but there are also some areas for improvement. We should further start from the needs of the dining staff, and constantly improve the dining recipes, good nutrition, the introduction of new dishes. At the same time, but also to improve the work methods, care for employees, so that the dining staff happy to come, satisfied and go.

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