Summary of canteen work (1)
A busy school year has passed, and as the top priority in logistics, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As a manager, we should pay more attention to the diet of employees and ensure the physical and mental health of each colleague. The canteen work in this period is summarized as follows:
First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is an important matter related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
Second, the inventory of goods should be handed over first. I personally work in the kitchen every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the shortcomings of the current situation in time. For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter.
Third, it is also important to control the purchase of food. /kloc-More than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time I make a purchase, I always accept it if I want, refuse it if I want, and always arrive in time to ensure that the funds are earmarked and not squandered. I insist on keeping a good account every day and keeping the principle of economy, so as to achieve good quality and low price.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. I will strengthen my management and quality study in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team that is dedicated, pragmatic and dedicated, and contributes to the development of the cause silently.
Summary of canteen work Part II
How time flies! These years are coming to an end, and I have been working in the canteen for a year and a half in a blink of an eye.
Looking back on every day in the past, as a chef in the canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of the work I am engaged in is likely to affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses and make my future work better, my work in one year is summarized as follows.
First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and putting forward valuable opinions, such as: the food is too salty, too oily and the color is deviated. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. "Four Definitions" of environmental sanitation: personnel, materials, time and quality, division of labor and responsibilities; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cooking stove and floor in the operating room regularly every day, carefully wipe the floor and bowl ash in the dining room, and strictly ensure the hygiene of the floor, doors, windows, glass and surrounding environment in the operating room.
During this year, I worked hard to learn culture, business and technology. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. At work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be cleaned, carefully cut, clearly marked and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
I am diligent, earnest, hardworking and enterprising in my work. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
The third part of the canteen work summary
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.
The fourth part of the canteen work summary
Time flies, busy, and the school year is about to pass. Looking back on every day in the past, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.
First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.
Two, strictly control the food safety, every semester with the canteen staff to study the "People's Republic of China (PRC) Food Hygiene Law", improve the ideological understanding of each staff. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).
Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.
This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe school, our canteen has been praised by experts; Won the title of Grade A canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of the canteen has a long way to go, but I firmly believe that with the care and supervision of the school leaders, the cooperation of all teachers and the cooperation of Qi Xin, the canteen staff, our canteen will be better and better.
The canteen work summary Chapter 5
Near the end of the term, all the work is coming to an end, and the work of the canteen this semester is also summarized here.
Generally speaking, the canteen work this semester has made great progress compared with last semester.
1, further management:
The operational requirements for workers are further extended to workers' daily behaviors, such as tool wear, diet, commuting time, etc., which is improved compared with last semester.
2. Keep it more carefully
A, especially some dispensable seasonings, I have stopped purchasing, so repeated use of seasonings will not only improve the taste of dishes, but also affect the quality of dishes, and at the same time increase a lot of expenses every day.
B, reduce the waste of leftovers. Last semester, more than 200 leftovers were thrown every day. This semester, the relevant person in charge was ordered to control the last meal several times, and not to throw 40 people's dishes (a pot) every day. Now you can achieve the effect of not throwing leftovers every day.
3. Responsibility of financial management
Recently, I registered the finance of the canteen with the relevant person in charge. Because there is a mismatch between the original finance and the existing finance, someone is responsible for the loss of the goods. I divide the financial registration into several pieces:
I. Operation room (person in charge)
Pasta: Menu: Soup: Lobby on the second floor: Lobby on the third floor:
B, the head of each dormitory is responsible for the lounge.
C, I and the detention center will be responsible for the rest.
In this way, whoever has problems in that respect will be held accountable, criticized lightly, punished severely or even dismissed.
4. Dietary patterns are more diverse.
This semester, we are constantly adding new tricks, not only continuing the picture scroll, sugar packets, noodles, but also bringing our own buns, fried dough sticks, bean paste packets, and sometimes jiaozi and fried steamed bread slices. Next, we will supply scallion cake, sesame seed cake, chocolate steamed bread, black rice steamed bread and so on. Let teachers and students truly feel that we are serving them.
5. Others
A file and monitoring room has been set up on the fourth floor of the canteen to monitor some operations and rice sales; At the same time, it is equipped with a special computer to connect the electronic ledger with the US Food and Drug Administration in order to supervise the personnel, procurement and delivery, suppliers and other documents of our school online.
Outlook for next semester:
1, the above are continuously consolidated, and at the same time, the potential of workers is continuously tapped, so that they can exert more heat.
2, make the workload of each point balanced, thus reducing contradictions.
3. Those who can't take part in the work well will be dealt with severely.
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