School canteen staff summary 1
"Food is the most important thing for the people", as a school canteen, we should consider the diet of teachers and students and study to ensure the physical and mental health of teachers and students. Now summarize the canteen management in our school for one year as follows.
First, the leaders attach great importance to it and fully guarantee it.
The school canteen is related to the stability and development of the school and the vital interests of teachers, students and employees. School leaders have always attached importance to canteen management and food hygiene and safety as a major event. The principal, the principal in charge, the director, the director in charge and the canteen administrator sign duty certificates at different levels to give enterprising support to the hardware construction of the canteen. The headmaster held several logistics forums to study the development goals of canteen work, put forward suggestions on canteen construction and personally direct the renovation of canteen. The attention, care and guidance of school leaders have laid a good foundation for the establishment of standardized canteens in our school, and it is also the key link for us to do a good job. In 20__ years, the canteen focused on creating A-level canteens, failed to pass the inspection, made timely rectification, and strived to make the canteen work in our school reach a new level. Recently, Tongshan County Health Supervision Office will evaluate and accept the canteen of our school.
Second, strengthen software management.
At the beginning of the semester, canteen managers and employees learn the Food Hygiene Law of People's Republic of China (PRC) together to improve their understanding of each employee's thoughts. Over the past year or so, ten rules and regulations have been formulated and put on the wall, and the prevention and control plan for abnormal food poisoning has been improved, which has ensured the safety norms of school canteens from the system. Regularly train the canteen staff on laws, regulations and work norms, and run the group canteen of the school well on the basis of laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control the seven main ingredients, thus fundamentally eliminating food safety hazards.
Since the establishment of the canteen, the school has attached great importance to the internal management of the canteen and made great efforts in scientific, standardized, institutionalized and strict management. Strive to do a solid and comprehensive job in basic management. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), strengthen training and inspection, and cultivate good hygiene awareness and habits of cooking personnel. At the same time, strengthen the improvement of cooking skills. Do a good job of relevant information, so that the information is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, pick up and fill the gaps, and strive to be meticulous and foolproof.
Under the leadership of the Student Union and the infirmary, the Living Army Committee and the inspection team were set up to inspect and spot check the overall work of the canteen, and the results were quantitatively published on the wall. The canteen office rewards and punishments accordingly, and implements the last elimination system.
Third, increase hardware investment.
In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens does not meet the development requirements, and the number of diners has increased from more than 2,200 to more than 2,600. The school raised funds in many ways, increased revenue and reduced expenditure, and rebuilt and expanded the canteen many times, but it was still congenitally insufficient. Last summer vacation, after fully demonstrating and studying, school leaders made up their minds to make major adjustments to the layout of the canteen again. After the transformation, the appearance is brand-new, the dining room environment is bright and clean, the kitchen is clean and tidy, and things are different; Renovation was carried out from the fa? ade of the canteen, staff canteen, kitchen and dining room, which completely changed the face of the canteen. The ceiling of the operation room has been transformed into the internal facilities of the canteen, and anti-fly and anti-mouse facilities and ultraviolet disinfection lamps have been added. The dining hall was painted as a whole and a stainless steel console was added. In addition, the circuits and electrical facilities of the canteen have all been updated, and the sewers have also been transformed to ensure the smooth flow of sewers. Four operating disinfection rooms were adjusted, and the rice selling system was reformed and updated, which greatly improved the rice selling efficiency. Therefore, it can be said that the improvement of the hardware conditions of the canteen provides the necessary material guarantee for us to build a standardized canteen.
Fourth, adhere to service education and respect the public opinion of teachers and students.
In the canteen work, we should adhere to the purpose of "educating people by service and educating people by management", do two services well, and the fundamental task and nature of serving the school cannot be changed.
The mental outlook of canteen staff has improved steadily, showing high service enthusiasm. 165438+20 _1At the end of October, the General Affairs Department organized canteen staff to hold a democratic symposium on students' food work to understand students' thoughts and wishes. At the same time, change the single forum form, carry out canteen opinion survey and food hygiene knowledge propaganda online, and pay attention to teachers and students' online messages. Carefully organize chefs, trade unions and logistics related personnel to make recipes and publish them on bulletin boards and online regularly.
Nevertheless, due to congenital structural and hardware problems, there is still a necessary gap compared with the needs of teachers and students and the standards of A-level canteens. In summer, the software and hardware construction will be further improved according to the health requirements. Canteen management is a long-term, meticulous and arduous work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed. This is another important experience of working in the canteen in our school.
School canteen staff summary II
First, the basic scenario:
There are _ _ cadres and workers in the staff canteen and guest house, who are responsible for heavy internal and external reception, staff dining and other tasks. Under the leadership of the Party Committee of the Logistics Department, the Logistics Department and the Life Company, and with the strong support of the leaders of all brothers and workers, we will closely focus on the overall work of the Logistics Department and do a good job in various life services. Up to now, the income of staff canteen and guest house is RMB, the fixed cost is RMB, the variable cost is RMB, and the profit is RMB.
Second, the main work scenes since this year:
_ _ Staff canteen and guest house are important parts of logistics and life service of Shayun Division. Especially in _ _, I am responsible for the reception of busy leaders and guests at all levels and the accommodation and life of single cadres and employees in the logistics department. As the "window" units of the logistics department, the work quality of these two units is directly related to the external image of the logistics department and the vital interests of employees. Therefore, we insist on doing a good job in the following aspects:
1, focus on the overall situation and raise awareness. Since the beginning of this year, the production and operation activities and overall work of the transportation department have shown an unprecedented tense and busy scene. In this situation, if our work rhythm and various management and living services can't keep up with the excellent situation of the rapid development of the logistics department, we will certainly live up to the trust and support of the leaders of the logistics department, and we will have no face to deal with the cadres and workers of the logistics department who are struggling in the front line of all work. Therefore, we regard doing a good job in comprehensive services for all kinds of life as an important aspect of implementing the annual goal of the Party Committee and Scientific Outlook on Development, adhering to the people-oriented principle, caring for the lives of workers, and earnestly doing good deeds and practical things for the broad masses of cadres and workers, so that the canteen and guest house for workers can truly become the "home for workers" and the places where cadres and workers are satisfied. Paradoxically, we can closely follow the overall situation of the logistics department, closely connect with the reality of our unit, and insist on educating employees that "life service is no small matter" and "it is our duty to do well the reception and service of employees", so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to various service work. Since the beginning of this year, all employees in the staff canteen and guest house have been able to focus on the overall situation of the logistics department and do their best to do their jobs, which has been well received by leaders and employees.
2. Strengthen management and standardize operation. The work of staff canteens and guest houses, often dealing with cadres and workers, involves some specific problems such as eating, drinking and accommodation, and is considered as "thankless work". In this case, we don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, changing service attitude and improving service quality. We always adhere to the people-oriented service concept, adopt various service methods, and try our best to provide convenient conditions for cadres and workers, so that we can feel at home when we return to the guest house.
3, unity and cooperation, quality service. The tasks undertaken by guest houses and staff canteens are fragmentary and complicated, but each task is closely related to the overall situation of the transportation department and the vital interests of cadres and workers. Abnormal is a lot of large and medium-sized foreign reception tasks we undertake, which is directly related to the external image of the logistics department. Therefore, with the cooperation of relevant departments, we insist on internal unity and cooperation and improve quality services. Paradoxically, since the beginning of this year, there have been fewer staff in guest houses and staff canteens, and the workload has increased. In order not to affect the normal operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the arrangement of the leaders and go all out to do a good job in reception regardless of industry and conditions. Since the beginning of this year, the canteen has undertaken more than ten reception tasks for more than three tables, but each reception task has been successfully completed, which has won the trust of the leaders of the logistics department and everyone's praise. We also focus on the dining and accommodation services for single cadres and workers in the logistics department and do a good job. At present, the logistics department has a busy production and operation task, especially some single cadres and workers who have been working in the front line for a long time. As a logistics service unit, it is our duty to put ourselves in their shoes and make them eat satisfactorily and live comfortably. In order to improve our service, the guest house changed the bedding and sheets for everyone in time, and made the specific service work amiable and clean, so that everyone could live comfortably in the guest house.
In terms of dining, we don't stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of the leaders of the logistics department. At present, the staff canteen serves three meals a day in the form of buffet, with more than six kinds of staple food and four kinds of non-staple food. Each meal is served with two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, and strive to provide satisfactory and high-quality services for cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision and understanding. Due to the new improvement of the food quality and service in the staff canteen, even some residents are willing to take their families to the staff canteen for dinner. In order to facilitate the life of cadres and workers, the canteen provides steamed bread, flower rolls and some halogen products for the families of cadres and workers after busy work, which is well received by cadres and workers.
Of course, although some achievements have been made this year, there is still a necessary distance from the requirements of the leaders of the Ministry of Transport and the expectations of cadres and workers. Paradoxically, under the new situation of the rapid development of the logistics department, our work rhythm is not big enough. These all need to be continuously improved in the future.
Third, the future work plan:
First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for Party committees and logistics departments to implement Scientific Outlook on Development, adhere to the people-oriented principle, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run staff canteens and guest houses, facilitate the dining and accommodation of cadres and workers, and make our due contribution to the sustainable development of the transportation sector.
Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on a center is to closely focus on the work objectives of the logistics department, closely combine good life service with the overall development of the logistics department, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of rallying people's hearts and promoting development. Highlighting the principle of "two acts" means striving to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between leaders and cadres and workers in the logistics department. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. Achieving four satisfaction rates means that through our efforts, the service satisfaction rates of staff canteens and guest houses have been greatly improved, and the social benefits and economic income of living services have reached a "win-win" practical effect.
The third is to be enterprising and responsible, and do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, earnestly put the responsibility on people, pay close attention to reality and achieve results.
School canteen staff summary table 3
In order to further prevent food poisoning or other food-borne diseases from occurring in our school and ensure the health of teachers and students, under the leadership of the guidance station, our school organized relevant personnel to conduct a comprehensive supervision and inspection on the health and safety management of our school in accordance with the requirements of the Notice of Education Bureau of Tibetan Autonomous County of Tianzhu County on Centralized Remediation of School Health Problems. Through hard work, the health and safety management of school canteens has achieved necessary results. The work of our canteen is now reported as follows:
First of all, the basic scene
There is a teacher's stove and a student's stove in the whole school. At present, there are two chefs. Responsible for the meals of 66 teachers and students in the school.
Two, to carry out school health rectification and on-site supervision and inspection work.
1, school leaders attach importance to rectification. In the health and safety management of canteens in our school, we should conscientiously implement the spirit of instructions and relevant requirements of city and county leaders, fully understand the important role of preventing and controlling school food poisoning and intestinal infectious diseases in protecting the health and safety of teachers and students and maintaining social stability, and make it clear that food hygiene and safety are more important than Mount Tai. School leaders personally grasp, personally deploy, and blame people to effectively ensure the elimination of food poisoning and intestinal infectious diseases. And put the school food hygiene and safety work on the important agenda of the school work, held several meetings to make arrangements, set up the school hygiene and safety work leading group, and formulated the rectification work plan. During the rectification of school health and safety, school leaders held several meetings to analyze the current situation, put forward specific requirements for further rectification, and arranged special personnel to form an inspection team to check and accept the rectification of school food hygiene.
2. Strengthen the special rectification of school canteens. In view of the phenomenon of food poisoning incidents in schools all over the country, we strengthened the management of food hygiene and safety in schools according to the work arrangements of superiors. We carried out comprehensive rectification work and publicity activities throughout the school and achieved remarkable results.
3, the implementation of food hygiene quantitative management system. Adhere to the quantitative food management standards of the Ministry of Health and standardize the management of school canteens.
Third, the existing problems
1. Due to financial reasons, the use area of the student canteen does not meet the requirements, and there is a lack of refrigerator, which makes it impossible for employees to clearly store raw and cooked food in the refrigerator.
The staff in the school canteen are all temporary workers, and their sense of responsibility is not strong enough.
IV. Next Work Plan
1, further intensify the rectification, and cooperate with relevant departments to resolutely control the "three noes" food into schools.
2. Strengthen the management of school canteens and make more efforts in system and management to ensure food safety.
3. Further strengthen school health and safety management, cooperate with relevant departments to further rectify school food hygiene, and strive to create a safe and harmonious school cultural atmosphere.
School canteen staff summary 4
Food is the most important thing for people. For students who leave home, "eating" is more important than "living". School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are concerned about the management of canteens, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. In 20__, our school passed the management acceptance of "A" class canteen in Wuxi. All our employees who work in the canteen feel that they have a great responsibility, a good understanding of the importance of their work, a sense of responsibility, dedication and initiative. The person in charge made a brief report on the following points:
The first is to establish a canteen management network.
Our general affairs office is in charge of the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The Food Management Committee is attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.
The second is to improve the system and implement measures.
Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 20__, the School Logistics Management System, the Convention on Hygiene and Safety of Canteen, the Duties of Canteen Staff, the Basic Hygienic Requirements of Zhang Zhu Senior Middle School Canteen, the Certificate of Safety Responsibility of Zhang Zhu Senior Middle School Canteen, the Assessment System for Logistics Personnel, the Tableware Cleaning and Disinfection System, the Emergency Treatment and Epidemic Reporting System for Food Poisoning, and the Canteen Food Storage Warehouse System have been formulated. And seriously study the "Food Hygiene Law of People's Republic of China (PRC)", "Food Hygiene Regulations of Jiangsu Province" and other materials, so as to achieve a sound system, measures in place, strict management, who is responsible for problems, in order to prevent the management system from becoming a mere formality and implement it. On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills, and also conducted several personal skills drills according to the requirements of different positions in the department. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of gymnasts, and adopted a series of effective measures to control the bad habits of twist operators in the whole catering industry.
Third, the canteen management form
At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, there is always dizziness in 2 yuan, little dizziness 1, 5 yuan, seasonal cuisine 0, 5 yuan? 1, 0 yuan, soup is free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2% or 5%, and the funds are basically used for student meals.
Four, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are purchased by edible oil companies, and meat is usually supplied by qualified units under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods. This semester, vegetables are mainly supplied by the town vegetable base, and meat is supplied by Yixing Ruide Company to prevent unauthorized food from entering the school. Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every semester, hold a safety meeting once a month, and have a health check-up once a day. They shall always know the necessary temporary inspection knowledge training, adhere to good personal hygiene, and wear uniform work clothes and working caps.
Problems with verbs (abbreviation of verb)
In the process of self-examination and self-correction, there are still some problems: we must further strengthen the quality of food procurement, establish more feasible rules and regulations, and make some parents of students join the food management Committee more quickly, so as to do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.
School canteen staff summary 5
In order to do a good job in school canteens and safeguard the vital interests of students, the catering department has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:
1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve 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. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve them.
Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, adding some hardware equipment and utensils. Reasonable layout, good ventilation and lighting, 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 checks the fire every day, and when entering the canteen, there is a prompt that "the canteen is important, no idle people are allowed to enter". There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. 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. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Providing 18 positions to help students solve the urgent needs of poor 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, formed good and standardized hygiene habits, and made great progress and necessary achievements in the overall catering work in our school, ensuring the stability and development of our school. At present, in view of the small number 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.
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