How to make a work plan for the staff canteen? After the 20XX factory-wide working meeting was held, the staff canteen quickly organized all staff to speak at the meeting at noon on February 20th to convey the spirit of the meeting. Through the study, all the staff in the canteen can understand the work situation, achievements and shortcomings of our factory in 20XX, and also understand the main work of our factory in 20XX. 20XX should recognize the situation clearly, unify thoughts, and complete one transformation and four transformations. According to this idea, the canteen has worked out a 20XX work plan based on its own reality:
First, continue to implement the target responsibility.
According to the target responsibility letter issued by the factory department to the staff canteen, the staff canteen will decompose the target layer by layer according to the existing posts and personnel, and serve as the basis for employee assessment.
Second, continue to strengthen the awareness of staff service and improve the overall service quality of staff canteens.
The essential work of the staff canteen is to serve the front-line staff of the whole factory and provide a solid guarantee for the smooth production of the production line. According to this nature, in 20XX, on the basis of the previous year, the opinions of dining staff will be taken as the main basis for evaluating service quality. In order to improve the service quality, the staff canteen plans to start from the following aspects:
1. Educate employees to change their work style ideologically, make employees be prepared for danger in times of peace, be competent for mediocrity, and extend the accountability of ruling agents to everyone.
2. Strengthen food quality management. In 20XX, the canteen will work out the cooking process and food quality assessment standards, and bind every food processor in the form of a system.
2. Standardize civilized service. In 20XX, the canteen will make great efforts in the aspects of instrument, service language and service behavior. When the day's work is over, we should summarize the day's work and criticize and educate the uncivilized behavior that happened that day.
3. Continue to improve environmental sanitation. Environmental sanitation is a form of contract, and the responsibility lies with people.
Third, continue to strengthen the management of the staff canteen, mainly in the following aspects:
1, strengthen system management, so that orders will be carried out and violations will be investigated.
2. Strengthen financial management, strictly control costs and spend every penny on employees.
3. Procurement management. In 20XX, we will continue to choose large stores or companies with certain strength to purchase canteen materials, transfer risks and effectively standardize the procurement order.
4. Safety management. As a routine work, safety will continue to be the focus of the canteen in 20XX, and it will be strictly implemented? Four principles? , strictly investigate potential safety hazards and control safety accidents in the bud.
In 20XX, all the staff in the canteen have the determination and confidence to live up to the expectations and trust of the factory leaders, continue to work hard to do a good job in the canteen and make greater contributions to the development of Hongan Tobacco Factory.
How to make the work plan of the staff canteen I. Guiding ideology
Guided by the spirit of the 16th National Congress of the Communist Party of China and aiming at serving teachers and students, we will further strengthen the construction of logistics team, improve the service quality, management level and overall taste, and strive to make the canteen a bright window in kindergarten work, so as to reassure teachers, parents and children.
Second, the working ideas
(1) Improve various systems.
1. Strengthen the assessment of employees. On the basis of extensively soliciting employees' opinions, we will improve the assessment rules, highlight rewards and diligence, set up positive models, and promote healthy trends.
2, further strengthen the attendance management, roll call, put an end to the phenomenon of being late and leaving early.
3. Vegetables are purchased by multi-person combination. People who buy food, pay, inspect goods, weigh and keep accounts are responsible for each other and urge each other. The general affairs department implements comprehensive supervision, and the director is unified in examination and approval.
4. Teachers and students should ensure the diversity of dishes and strive for the quality of food nutrition.
5, cost accounting, actively play the role of the food management committee, irregular survey canteen management and teachers and students dining, found that the problem is solved in time.
(2) Improve the overall quality of workers.
1, organize employees to learn "Food Hygiene Training Textbook" and other materials, organize employees to go out to participate in learning, and improve employees' health awareness.
2. Refine the division of labor, further clarify job responsibilities, complete job tasks and conduct assessment, and improve employees' post awareness and service awareness.
3, the creation of competition mechanism, in the same position, the competition between different positions, so that employees can enhance their sense of ownership in the competition and improve their technical proficiency.
(3) Innovative workflow
On the basis of one-stop work of washing vegetables, cutting vegetables and cooking, some improvements were made appropriately.
Attach great importance to health and safety work.
1. Purchase food through normal channels, obtain the legal certificate of the contract booth, and do a good job in rapid inspection and sample retention of pesticide residues. Wash vegetables cleanly, cook well, store vegetables raw and cooked separately, and put all kinds of utensils in different categories.
2, carefully do a good job of disinfection, tableware do "one disinfection a day", small tableware with steam disinfection, big tableware with shikang disinfectant disinfection, cooked food room with ultraviolet lamp disinfection, disinfection work has someone who's in charge, and make disinfection records.
3. Anti-fly facilities include screen windows and fly-killing lamps. The screen window should be closed, and the fly-killing lamp should be operated by designated personnel.
4, canteen staff must hold a health certificate and health knowledge training certificate, all should wear work clothes during work, maintain good personal hygiene, health does not meet the requirements shall not be mount guard, environmental sanitation bid contract, guarantee cleaning once a week.
5. The cooking stoves in the canteen use electricity and diesel oil, so employees are required to operate in a standardized manner and always pay attention to the safety of electricity and fuel.
6, strengthen the management of canteen property, valuables stored in the warehouse, goods in and out of the warehouse must be registered.
Third, the canteen work calendar
Weekly content
1 min. Work hard and clarify relevant systems and responsibilities.
2. At the meeting of members of the Food Management Committee, the discussion draft of the assessment system was released, and the opinions of employees were solicited on the spot check of environmental sanitation.
3. Workers' health knowledge learning and health disinfection spot check
4 canteen safety work inspection workflow tracking survey
5 tableware storage spot check
6 final evaluation system
7. Personal hygiene of employees (including wearing work clothes, etc.). ) inspection and environmental sanitation spot check
Investigation on the dining situation of teachers and students
9 Inspection of fly prevention facilities
10 employee health knowledge learning
1 1 sanitary disinfection spot check
14 environmental health spot check
15 Investigation on Tableware Storage of Catering Management Committee Meeting
17 health disinfection spot check
19 comprehensive survey of health work
Work exchange, summary and review, appraisal and recognition of clean storage of canteen property.
How to make the work plan and management policy of the staff canteen;
Safe and hygienic, nutritious, convenient and fast, and moderate in price. The goal of employees' dining is not to make a profit, but to ensure that employees eat with confidence and satisfaction, and to provide logistical support for the company's production work.
management plan
A, the staff canteen overall management plan:
1, adopting standardized canteen management as a whole;
2. Snacks, hot pots and self-help meals with various flavors;
3. Improve the use efficiency of meal cards, set up a special cashier, and ask employees without cards to pay at the cashier, which reduces the management cost, and at the same time avoids the contact between rice salesmen and cash, ensuring the safety and hygiene of rice sales process.
Second, the staff canteen function division scheme:
Divide the canteen into east and west parts according to its function.
1, standardized canteen management in the east is basic to ensure the dining problem of basic consumer groups.
2. In the west, there are all kinds of special dishes, such as rice, hot pot and snacks.
Third, staffing:
Implement the chef responsibility system.
Pastry chef 1.
Pastry chef 1 laborer 1 handyman 3.
Cooking team chef 1
2 chefs, 2 side dishes and 3 handyman.
A bathroom for four people.
3 health workers
Manager: warehouse keeper 1 buyer 1 manager 1.
* * * Number of people: 25.
Management thinking:
According to the market analysis of the staff canteen, as well as the current situation and the operating principles of the company system, the following operating ideas are formulated on the premise of stable and over-stable operation in the early stage:
We strive to build a brand catering center that conforms to the image of coal machinery, so as to make due contributions to employees.
First, fully consider the interests of employees in pricing, and provide low-priced dishes with low price and good quality with five-yuan dishes as the basic supply starting point, so as to meet the dining needs of employees and get the recognition of employees as much as possible, which has become a powerful guarantee for the normal production of the company.
Second, stir-fry, at the same time, increase the variety every week, change the menu and enrich the choices of diners.
Third, pay close attention to safety and health issues, submit service levels, and put the interests of diners first.
Fourth, independent accounting, saving control potential, saving energy and reducing consumption, and promoting employees' enthusiasm and sense of ownership.
We believe that with the care and support of company leaders and comrades, and giving full play to advanced management concepts and resource advantages, our staff canteen will gradually become a well-known, distinctive and comprehensive catering center, which the center hopes to pass.