Chapter 1: Summary Report on the Semi-annual Work of Canteen in 2022. Selected food occupies a large part in our life, especially good quality food. Our satisfaction with life has improved, and we will take our work more seriously. Busy for half a year, in this half a year, some changes have taken place in our canteen, starting from the feelings of employees, so that our service has become more quality. As a member of the canteen, I will make a simple summary of some changes and my work in the past six months.
The most important thing in the canteen is food safety, so this is our key concern in the first half of the year. In the first half of the year, we focused on the procurement of raw materials and provided employees with a healthy diet. At the same time, in the process of making food, we pay attention to hygiene, and every canteen employee wears formal clothes to ensure our professionalism as much as possible, so that employees can feel at ease and at ease with our service.
I. Work situation
Since the improvement of the working system, I have actively responded to the leadership's command, resolutely changed my behavior, and asked my colleagues to remind me of my poor work and improve my bad habits one by one. I have made great progress in the past six months. Seeing that the company attached great importance to our work, I changed my procrastination thinking, actively expressed myself and improved my work attitude, and achieved good results in the first half of the year.
Second, the learning situation
Because of the new system and new management methods, I have more places to learn, especially the management of health is stricter. Our previous treatment methods will be abandoned and we will learn new rules and ways to organize health. Because I have higher requirements for myself, I not only learned about the canteen, but also learned about other contents, so that I can have the best face to meet the next challenge.
Third, the problem situation
Of course, because I am in a hurry, I still have many shortcomings to improve. I spend too much time on my study, and I still don't handle things fast enough, so I always waste a lot of time.
It's still a little slow to call me. The work speed is slow and the work efficiency can't go up, which slows down the work progress.
Because I am a slow-witted person, I often can't react to my own ideas, and there will be some common mistakes. Although my colleagues are reminding me, I will try my best to change this situation and prevent mistakes from happening all the time.
The work in the first half of the year has been completed. Through careful reflection and summing up experience and lessons, I have a clear idea of how to carry out my work in the second half of the year, and make appropriate work plans around my own shortcomings, so that I can make greater progress in the second half of the year.
Chapter II: Summary Report on the Work of Canteen in the First Half of 20xx in 2022. Under the leadership of the Group Corporation and the supervision and guidance of various departments, and with the unity of all employees in xx, xx Branch has made joint efforts and achieved certain results, and its overall operation has increased compared with the same period last year. The profit in the first half of this year is xx million yuan, and the comprehensive gross profit in the first half of this year is x%. Now make the following summary:
I. Management:
People-oriented. Be good at finding out the internal deficiencies and combining with the actual situation of employees, strengthen the training of employees' cooking ethics and cooking skills, actively respond to the company's call, reduce the number of employees and increase efficiency, and reduce the comprehensive establishment from the original X to X. Let employees get more benefits, thus improving the enthusiasm of employees. On the contrary, employees work harder. More responsible. All departments help each other, always obey the chef's instructions, and go wherever they need help. Let each employee regard their work as their own enterprise, and regularly evaluate, post and publicize the workload and sense of responsibility of each department every month. Based on the principles of fairness, justice and openness, the more employees pay, the more they gain.
Second, the cost:
In the first half of this year, the cost mainly achieved the following two points:
1) control of raw materials:
1, stock goods should be used up before entering, and goods should be used first to avoid deterioration and expiration.
2. Under the condition of not affecting the taste of the dishes, reduce the oil consumption, make the dishes more refreshing and reduce the cost.
3. Make full use of raw materials. On the basis of developing dishes, all departments of leftover materials complement each other and use each other.
2) Energy: Do not run water for a long time, and turn on the fan regularly. When you are not busy with your work, you should concentrate on it and save energy as much as possible.
Compared with the same period of last year, gas saved 20,000 yuan, electricity saved 20,000 yuan, water saved 3,000 yuan, and business income increased1500,000.
Third, security:
Strictly implement the Food Safety Law and the Fire Prevention Law, conscientiously do a good job in food hygiene and safety, do a good job in accounting for all aspects of food processing, correctly use and register food additives, prohibit the use of three-no products and expired foods, and do not use any food additives other than those stipulated by the company, and insist on separating raw and cooked refrigerators, stamping and pasting films. The label clearly shows that it was approved by the relevant administrative department under the special environment of xx. We should also adhere to the principles of the company. The self-inspection team set up by xx is led by the chef, manager and department leaders, and checks and follows up the gfd of kitchen food hygiene, fire protection and employees every day. Reward and punish departments and individuals who do well and do badly. Linked with monthly assessment, posting, publicity and floating. Strengthen the training and related education of employees' production and personal safety, and guide them correctly; In terms of fire fighting, we regularly train and hire professionals to explain and practice, so that employees can do a good job in fire fighting for everyone.
Fourth, dishes:
Dishes are the vitality of enterprises. Thanks to the company's concern for xx and personal training for me, I went out for inspection many times, which made me know more about the dishes and improved myself. Xx always adheres to the principle that dishes are like individuality to inculcate employees to do every dish well. As a chef, we strictly control the quality of dishes, regularly train all employees, and provide separate training and guidance to poor departments and individuals. Always set an example, cook in person every day to drive employees and improve their sense of responsibility for products. New dishes are introduced regularly every month to stabilize customers, attract more customers and improve more benefits. The kitchen listened carefully to the opinions of the front office and the customers' return visits. Summarize the daily production problems, improve the deficiencies in time in the daily meeting, and promote the stability and palatability of dishes. Strictly implement the company's meal return system and procedures, minimize unnecessary meal return, and make guests happy and satisfied.
Based on the work in the first half of the year, the work plan for the second half of the year is as follows:
First, maintain a high degree of consistency with the group company, and cooperate with the front office manager to do a good job in xx management.
Second, try to lead your team to work hard on the dishes. It is said that there is no eternal feature, only constant innovation, efforts to attract new customers with old dishes, and attract repeat customers with new dishes.
Strengthen the supervision and management of food hygiene and safety, strengthen the management of five specialties of food additives, strengthen the departmental responsibility system, further improve the employees' awareness of saving, and strive to create better economic benefits in the second half of the year.
Chapter III: Summary Report on the Semi-annual Work of Canteen in 2022 Under the direct care and guidance of the government leaders, the food quality, varieties, sanitary conditions and the normal use efficiency of equipment in the canteen have undergone fundamental changes through the diligent efforts of all the staff in the canteen. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is a summary from several aspects.
1, initially established the backbone team of the canteen, defined the responsibilities and division of labor, gave full play to their strengths in daily work, strengthened the management of all links, and realized point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.
2. Strengthen the system management and daily supervision and inspection of canteen hygiene to ensure that the meals entering the canteen meet the requirements of food hygiene. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the overall dining environment.
3. The quality of the food has been greatly improved, and the varieties of colors have been increased. The dishes that employees like are often introduced, so that employees can have satisfactory meals in the canteen.
4. Strengthen cost management, reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source.
5. Strengthen the management, maintenance and repair of canteen equipment, so that it can be basically used normally. The canteen equipment is managed by special personnel, maintained regularly and in time, so as to improve the efficiency of equipment use and reduce the failure rate of equipment.
6. Establish and improve the normal study system and work system of the team, and carry out a series of effective work. For example, understand the contents and requirements of cadres and workers' service, master their basic requirements for the quality and variety of meals provided, 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. Create a management atmosphere of striving for the upstream.
Of course, although some achievements have been made this year, there is still a certain distance from the requirements of leaders and the expectations of cadres and workers. Especially in the new situation, the pace of our work is not big enough. These all need to be continuously improved in the future. In the new year, we will mainly improve our work and service quality from the following aspects.
First, we should further understand the importance and necessity of doing a good job in the comprehensive service of canteens. Strengthening the service of canteen life is an important measure for our organs 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 the staff canteen to facilitate the dining of cadres and workers, and make our due contribution to the sustainable development of our hospital.
Two, we should continue to strengthen management, and earnestly grasp the quality of service. 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 one center is to closely focus on the work objectives of our hospital, closely combine the work of doing a good job in life service with the overall development of our hospital, 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 government leaders and cadres and workers. 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 rate of the staff canteen has been greatly improved, and the social benefits and economic income of life service have reached a "win-win" practical effect.
Three, actively responsible, conscientiously 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, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results.
Fourth, the dining varieties in the canteen should be innovative, and traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative. Strengthen service training and invite professionals to conduct on-site training. Improve the performance appraisal system and incentive mechanism, and strictly implement them.
Fifth, establish the management system and methods of the five-routine law in the canteen, implement the five-routine law in a humanized way, require everyone to participate and be the "five permanent members". Everyone starts by sorting out the items needed in their cabinets and workplaces, making the working environment clean and hygienic, and labeling the items themselves, so as to have a perceptual understanding first. Carry out the advanced management techniques and methods of "five-routine law", 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 the good image of the canteen and realizing the management mode of high-standard operation.
Chapter IV: Selection of semi-annual work summary report in 2022 Under the direct care and guidance of the company and department leaders, through the diligent efforts of all the staff in the canteen, the quality, variety, sanitary condition and normal use efficiency of the canteen have undergone fundamental changes. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is a summary from several aspects.
First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. They should give full play to their specialties in their daily work, strengthen the management of all links, and achieve point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.
Second, the system management and daily supervision and inspection have been strengthened to ensure that the food entering the canteen and the food sold meet the food hygiene requirements. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the messy phenomenon of canteens.
Thirdly, the quality of food has been greatly improved, and varieties of colors have been added, especially the varieties of soybean milk and tofu, which were well received by the workers during August. The quality and taste of the cake have improved. Frequently introduce the dishes that workers welcome, so that workers 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. Make the canteen from a monthly loss of more than 30 thousand yuan to a slight surplus
Five, strengthen the management, maintenance and repair of canteen equipment, and achieve the basic normal use. The canteen equipment is managed by special personnel, maintained regularly and maintained in time, which has changed the situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment in the past, improved the efficiency of equipment use and reduced the failure rate of equipment.
Six, establish and improve the team's normal learning system and work system, and carry out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements of their services, master the basic requirements of front-line employees for the quality and variety of meals provided, 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. Create a management atmosphere of striving for the upstream.
Seven, the establishment of canteen management system and methods, humanized implementation of the Five Regular Law, requiring everyone to participate and achieve the "Five Regular". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", 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 the good image of the canteen, realizing high-standard operation and management mode and sustainable development.
Eight. Strengthening infrastructure construction and setting up refectors in canteens will provide a very good foundation for stabilizing canteen prices, adjusting supply varieties, reducing waste and ensuring emergency use. The actual functions of each warehouse were adjusted, and the washing and residue collection rooms were expanded, which made the use function of the canteen more reasonable and perfect.
Nine, the establishment of canteen staff performance appraisal methods, diversified staff performance appraisal, walking in front of the company, is a kind of management strengthening and breakthrough.
Problems and plans for the next quarter:
1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative. The introduction of excellent pastry chefs has made a breakthrough in pasta. Strengthen service training and invite professionals to conduct on-site training. Improve the performance appraisal system and incentive mechanism, and strictly implement them.
The canteen equipment has been used for five years, but it has not been maintained in time for many years. The equipment is seriously aging, so it must be replaced, repaired and maintained in batches, times and points. The boiler chimney needs to be rebuilt. Now it has affected the start of the boiler. There is no hot water supply in the front canteen, so it is necessary to install hot water supply equipment to solve the problem of washing dishes and chopsticks in winter.
3. Open a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust them according to the different needs of employees.
4. At present, the average number of people dining in the canteen is about 2 100, and about 200 copies are delivered every day. The total is about 2300. Four meals a day. To solve the problem of long waiting time in the dining hall, we should remove the windows for selling vegetables in the dining hall and add a waiter and a consumer machine to each window. If six windows are added, six waiters will be added, and the window serving pasta will be moved outside to make room for another window and add one waiter. Speed up the flow of people. Reduce the waiting time for selling rice. Arrange extra staff for the pastry team to make special cakes.
5. There is a standardized operation room for the transformation of the working environment of the front canteen, the elevation of the warehouse floor and the leakage prevention of the roof, the displacement of equipment in the washing room, the migration of rough machining and the washing of dishes and tableware. The matching working environment of cutting and the reasonable configuration of pier, knife and table make the operation handy. The working environment of stoves and the reasonable configuration of stoves in a canteen are important parts to determine a canteen.
6. The number of workers on the16 road has increased, and the windows of the front canteen have also increased accordingly, and the number of personnel has also increased. A chef and two waiters.
7. For the sake of food safety in the canteen, access control system and electric bell should be installed to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.
8. There are more than 65,438+00 spoons delivered by gantry cranes, bridge cranes and external managers, which cannot be recycled every time. After a month, there are also four or five hundred losses. You can use disposable spoons, or give each of them a spoon to keep for yourself.
9. Adding a hot water tank in the living building can solve the problem of using the canteen and bathroom in winter.
10, the bathroom needs to be equipped with timing equipment, which can save energy for the company and prevent unnecessary consumption.
1 1. Transform a green space at the gate of the office building to create a bright spot area that conforms to and enhances our company's image.
Chapter 5: Selected Semiannual Work Report of Canteen in 2022 1. Strictly implement the target responsibility book and strive to complete various tasks.
In the first half of 20xx, the staff canteen decomposed the target responsibility letter issued by the factory department layer by layer, and then distributed it to people as the basis for evaluating the performance of employees. With a goal, there will be a direction for progress. In the first half of 20xx, the canteen made the following achievements:
1. According to the preliminary statistics of the staff canteen, in the first half of 20xx, front-line employees and outsourcing employees ate more than 50,000 people, with an average of nearly 400 people eating three meals a day.
2. Successfully organize the annual dinner and the meals of the personnel on duty during the Spring Festival. According to the requirements of the factory leaders, the annual dinner is organized by the staff canteen. After receiving the task, the staff canteen immediately organized personnel, arranged recipes, organized the supply of goods, prepared the venue and required equipment, and the careful arrangement and hard work of the staff on duty were not in vain. The 20xx New Year's Eve dinner and the meals during the Spring Festival won the unanimous praise of the factory leaders and diners.
3. Follow the production line closely to provide solid logistics support for the smooth production of the production line. In the first half of 20xx, according to the production schedule, the staff canteen closely contacted the production department, arranged the shifts reasonably, overcame all kinds of difficulties, and ensured the catering service for production line workers, outsourced technicians, firefighters and other personnel.
Second, strengthen service awareness and improve service quality.
In recent years, free working meals have gradually taken root in people's hearts, and the number of people dining is increasing. In order to improve the service quality of the staff canteen, the staff canteen starts from the following aspects:
1, do a good job in environmental sanitation and provide a good dining environment for diners. In the first half of 20xx, the staff canteen will be responsible for the sanitary area to people, so that everything can be found, and it will be cleaned before meals, daily and weekly.
2. Standardize civilized service. The canteen has organized many meetings for employees to study, formulated the code of conduct for employees in the canteen, and unified the clothing, personal hygiene, work behavior and civilized language of all employees. Anyone who violates the code will be found and dealt with mercilessly.
3. Arrange dishes reasonably and change the variety of food. According to different seasons and shifts, the staff canteen organizes chefs to make suggestions in time, so that the dishes are updated every day and the food tastes different. For night shift, the staff canteen has developed different varieties of steamed bread, fried noodles, fried rice, lean broth, etc. For the technicians from all over the country, we consulted their tastes in detail and made corresponding adjustments in recipes and tastes to meet the needs of different diners.
Third, strengthen management, improve and implement the management system of the staff canteen, and truly have rules to follow and investigate violations. Specific performance in the following aspects:
1. Strengthen the management of free working meals. In view of the free working meal, the staff canteen has formulated and improved the working meal management system and the working meal on-site management method. In daily work, in view of the problems existing in working meals, timely measures are taken to actively communicate with production departments and cadres and workers in the form of systems, notices or warm reminders, effectively maintaining the normal dining order of free working meals and ensuring the normal operation of working meals.
2. Material procurement management. In the first half of the year, with the soaring prices of materials in the market, the managers of the staff canteen conducted in-depth market research, shopped around and ordered procurement, which effectively reduced the cost of material procurement. At the beginning of the year, canteen managers visited several large supermarkets in the county respectively. After several rounds of negotiations with distributors, it was finally determined that among the bulk materials, grain and oil were purchased from Wang Yuanchang Shopping Plaza in Hong 'an County and meat was purchased from Hongguan Food Co., Ltd. in Hong 'an County, which effectively transferred the shopping risk of the canteen and improved the safety factor of the canteen. Resolutely refuse to accept moldy and deteriorated goods, and resolutely deal with purchased materials in accordance with the relevant regulations of the factory department.
3. Safety management. Combined with the spirit of factory leaders' safety meeting, at every regular meeting, the canteen always puts safety first, takes "Standardized Specification for Safety Production in Tobacco Enterprises" as the standard, strengthens employees' safety awareness, keeps alarm bells ringing, and tries to control hidden dangers in the bud as much as possible. Since the first half of 20xx, the canteen safety responsibility has been decomposed layer by layer, and the safety responsibility of each post has been decomposed to people, and supervision and inspection have been strengthened in daily work. In the past six months, the canteen safety work has been carried out vividly, and there have been no safety accidents for six months.
Fourth, the shortcomings in the work.
In the first half of 20xx, although we have made some achievements, there are still some shortcomings, mainly in the following aspects:
1. Ideological and political work needs to be improved. Because the staff in the canteen are mostly laborers, the frequent turnover of personnel leads to the ideological and political education can't keep up, and sometimes it will affect the work because of the fluctuation of employees' working mood.
2. In the process of replacing the hired chef, due to the lack of training and time adaptation of the chef, the color, fragrance and shape of the working meal dishes are insufficient.
3. The safety education of new workers needs to be improved.
Verb (abbreviation for verb) Next work plan.
In the second half of 20xx, the canteen will continue to provide good catering services.
There are also the following plans:
1, continue to strengthen system implementation. In the second half of the year, the staff canteen will organize all staff to learn rules and regulations, operating procedures, etc. Hongan cigarette factory staff canteen. In the future work, according to the rules and regulations, the award of this award and the punishment of this punishment, we will really do things according to the system and bind people with the system.
2, focus on strengthening the ideological quality education of employees, especially the ideological education and safety education of new labor employment, to lay a solid foundation for the smooth progress of working meals.
3. Strive to improve the technical quality and service awareness of employees. In the second half of the year, the way of "going out, please come in" will be adopted to improve the technical level and service quality of employees.
4. Continue to pay close attention to safety work. In the second half of the year, we will strengthen employees' safety awareness, improve the safety management system of employees' canteens, strengthen the investigation and rectification of potential safety hazards, and strive to achieve the safety goal of xx throughout the year.