In our daily life and work, speech plays an increasingly important role for us. The content of the speech should be determined according to the specific situation and occasion, the feelings should be true, and the audience should be respected. How to write a speech to avoid stepping on thunder? The following is a sample speech I compiled for you at the meeting of the Food and Beverage Committee. Welcome to reading. I hope you will like it.

Speech at the meeting of the Food and Beverage Committee 1 Dear parents, hello!

You are welcome to attend our kindergarten dinner party. I would like to extend my warm welcome and heartfelt thanks to all of you for coming. Parents send their children to Wentuan town central kindergarten, which shows their affirmation and support for our work. The healthy growth of children is definitely the most concerned issue for parents. In fact, children's health is also our most concerned and most concerned thing.

The purpose of holding this meeting today is to let parents know more about the management of children's diet in our kindergarten, understand the diet of children in our kindergarten, let everyone put forward reasonable suggestions on the diet of children in our garden, further improve the diet quality of children in our kindergarten, and let every child eat well and grow healthily in kindergarten. (introducing participants)

The participants in this meeting are all parents' representatives, teachers' representatives and school leaders selected by us from all classes. We have set up the partnership committee of our Wentuan Town Central Kindergarten.

The first meeting was held today. The main agenda of this meeting is:

1. The following meeting will proceed to the first item: Wei Zongtao will announce the members and responsibilities of the cooperative Committee of Wentuan Town Central Kindergarten, the food management system of our garden, the kitchen management of our garden and the children's dining situation.

Second, meet for the second time, visit the school kitchen and dining room, and learn about the children's meals.

Third, the meeting will be held. Thirdly, all the participants will have a unified meal in the children's dining hall, taste the children's meal and put forward reasonable suggestions for our next work, so as to better take care of the children and serve the parents.

Fourth, the meeting will proceed with the fourth item. Please gather in the conference room and put forward your valuable opinions on our work.

That's all about the responsibilities of the cooperative Committee of Wentuan Town Central Kindergarten and the food management system of our kindergarten. Let me briefly introduce the kitchen and children's dining in our kindergarten:

First of all, introduce the standards of our kindergarten kitchen. The kitchen of our kindergarten has been reformed according to the requirements of the county US Food and Drug Administration, and has passed the acceptance of the Food and Drug Administration, and obtained a catering service license, and engaged in children's catering service in our kindergarten in strict accordance with the requirements of the Food and Drug Administration and the Food and Drug Administration. (Photo taken with kitchen and catering service license)

Second, our canteen staff, now there are two staff members, who are younger and have better personal hygiene. They are not the kind of people who drag their feet and don't care. Their bodies have also passed the health examination of the Center for Disease Control and Prevention of the Health Bureau, and they are healthy and qualified. Our school also put forward clear requirements for their personal hygiene. (According to the health certificate of the kitchen staff and the health certificate of the teacher)

With regard to the formulation of recipes, we try our best to achieve a balanced nutrition. As for matching children's recipes scientifically and reasonably according to their growth needs to ensure their normal development, to be honest, we don't have nutritionists, which is not good enough, but we have matched staple food with non-staple food, coarse grains with flour and rice, vegetarian food with vegetarian food, and tried our best to ensure the daily intake of cereals, meat, eggs, beans, products, vegetables and calorie foods. (according to the recipe)

4. With regard to the procurement of grain, we have a special person to do it and take charge of it. Rice, noodles and oil are all purchased from Huang Yu Grain and Oil Store, and the requirements are the best quality; Vegetables are purchased by wholesalers from the county seat and must be fresh. Regardless of the price, the meat is purchased through health and epidemic prevention inspection. In short, we adhere to the "three noes" in food procurement: buyers do not buy rotten raw materials; Prevent inspectors from collecting rotten raw materials; Processors don't need rotten raw materials. Require layers of checks to prevent diseases from entering the mouth. (According to the quality inspection report, etc. )

5. With regard to the production of food, in order to meet the physical needs of children as much as possible, we should not only provide nutritious food, but also consider the psychological and physiological characteristics of children. Pay attention to the color, fragrance, taste and beauty of food when preparing meals, and often change the varieties of colors, so that coarse grains are carefully cultivated and flour and rice are skillfully cultivated to promote children's good appetite. Implement "three isolation": separate raw food from cooked food; The finished product is isolated from the semi-finished product; Separate food from sundries; In the production process, the staff must wear work clothes, working caps and masks to ensure the hygiene of children's food production. Due to the limitation of the venue, the food in the new garden and the old garden are processed in the new garden, and the food in the old garden is distributed by special personnel after processing.

6. Regarding the distribution of food and children's meals, in the new garden, five minutes before the children leave school, the kitchen staff will distribute all the meals and vegetables, and wait for the children to enter the restaurant for hot meals after school; In the old park, due to the limitation of space, children eat in the classroom. After the children are out of school, the teachers in each class distribute the meals to the children, and the children eat them again. In the process of distributing meals, we ask teachers to abide by hygiene standards, such as wearing sanitary gloves when distributing steamed bread. When children eat, they may not be allocated enough at first. We use actions and objects to express our needs, raise our hands to show that we want to add rice, hold a spoon to show that we want to add vegetables, and hold a bowl to show that we want to add soup or water, so that children can eat in an orderly way. In this way, our teacher can know the needs of children at a glance and let them eat well.

If you don't use gestures, so many children will eat and can't hear clearly who wants what, which will affect the speed and quality of children's eating. When children eat, we also strengthen the cultivation of their habits. Some children may not like this or that. Our teacher will constantly patrol and guide children's partial eclipse, so that children can develop the habit of not partial eclipse. Individual children will bring their meals to the table when they eat. Teachers find that this phenomenon will explain the advantages and disadvantages of paying attention to hygiene to children, so that children can develop the habit of talking about hygiene. When they find that their children can't eat and want to throw their meals into the trash can, they will explain to them the good tradition of saving food and virtue story, so that children can form the habit of thrift.

Seven, children's activities after meals, we will organize children to go to the toilet, and then organize children to take a nap in the lounge. Before going to bed, we ask our children to take off their shoes and put them neatly in front of the bed. During the nap, every lounge is looked after by a teacher. We ask the nursing teacher to check the rest of the children regularly, help the sleeping children to cover the quilt and ensure the quality of their lunch break. After lunch break, we asked the children to take care of them. Cultivate children's self-care ability during lunch break.

Speech at the meeting of the Food and Beverage Committee 2 Dear parents, hello!

You are welcome to attend our kindergarten dinner party this semester. I would like to extend a warm welcome to all of you. Parents send their children to kindergarten. Children's health is definitely the most concerned issue for parents and grandparents. Through today's meeting, parents can learn more about their children's diet in kindergarten and further improve the quality of their children's diet in our garden. The purpose is to make every child eat well and grow up healthily in kindergarten. (Director introduces participants)

The main contents of this meeting are as follows:

First, establish and improve management institutions and form a democratic supervision mechanism.

In order to ensure the nutrition of children's diet, our diet management is very careful. The kindergarten is managed by the director himself, and the logistics team leader is responsible for it. This semester, we set up a food management committee composed of me, logistics team leader, purchasing, class staff and parents' representatives. Our partnership management should give full play to the role and form a democratic supervision mechanism for children's diet management. (introducing the members of the management Committee) our park will hold a regular management meeting every semester, and the time will be set at two weeks after the start of school. Each member of the management committee will get a work permit, with which the management members can enter our kitchen for inspection and supervision.

Responsibilities of the management committee:

(a) On-site inspection of cooking methods and food quality;

(2) Check whether the weekly recipes in our garden are updated every week, and check whether the children's meals are consistent with the recipes;

(three) to supervise whether the kitchen regulates food processing, whether the food processing requirements are strictly followed in the production process, and the buyers do not buy rotten raw materials; Processing personnel do not need rotten raw materials; Whether the kitchen implements "three isolation": raw food is separated from cooked food; The finished product is isolated from the semi-finished product; Separate food from sundries; Whether the practical tools implement "four customs": one washing, two cleaning, three disinfection and four cleaning;

(four) often in-depth class inspection to understand the children's diet, to understand the children's love for food, how much to eat and the acceptability of food;

(5) Take an active part in kindergarten dinners, and collect suggestions and opinions from parents of all classes on the meals in our garden.

Two, kindergarten meal management system and recipe making principles

(a) improve the mechanism, establish and improve the management system.

Kindergartens should start with the improvement of the system, insist on using the system to manage affairs and manage people. Our garden has established food management system, kitchen hygiene system, kitchen staff responsibilities, restaurant hygiene inspection and other systems, and also established food samples and made records. (Display various system and sample retention records)

(two) to increase the training of dietary skills, and strive to improve the professional quality.

Scientific management of children's diet is an important link to ensure that children eat well, eat well and eat healthily. In order to improve the children's nutrition knowledge and cooking skills of cooks, kindergartens organize cooks to learn the basic knowledge of children's nutrition ingredients, understand the supply ratio of protein, fat and sugar for each child, and plan meals according to the needs of children's physical and mental development.

At the same time, organize them to learn and visit the production methods of nutritious food to ensure the supply and proportion of various nutrients in children's diet. It is also necessary to organize cooks to thoroughly study the Food Law, further standardize food processing, and carry out production in strict accordance with the requirements of the "May 4th" system of food processing. Adhere to the "three no systems": buyers do not buy rotten raw materials; Prevent inspectors from collecting rotten raw materials; Processing personnel do not need rotten raw materials; . Require layers of checks to prevent diseases from entering the mouth. Implement "three isolation": separate raw food from cooked food; The finished product is isolated from the semi-finished product; Food is isolated from sundries. Implement "four customs" on dining tools: one washing, two cleaning, three disinfection and four cleaning. Sanitation adopts "four decisions": personnel, materials, time and quality, division of labor, and implementation at different levels. At the same time, regular business assessment is organized, combined with on-the-spot operation and taste score, to continuously improve the cooking skills of chefs and promote the quality of children's diet work.

(3) Formulating children's recipes scientifically to ensure children's balanced nutrition.

Formulating recipes is to ensure the supply of various nutrients needed by children and facilitate the management of children's diet. According to children's age and seasonal characteristics, and referring to the daily dietary supply standard in early childhood, determine the daily calories and nutrients needed by children. Under the guidance of the person in charge of the kindergarten and the person in charge of the logistics department, the buyer and the chef will work out a balanced one-week recipe for the children.

Principles of making recipes:

1, the principle of adequate nutrition

Nutrition comes from food, and we choose food according to children's needs for various nutrients. Different foods contain different nutrients. According to the nature of food and the types of nutrients, food can be roughly divided into five categories: cereals, meat, eggs, fish, beans and products, vegetables and fruits, and calorie foods. In order to ensure children's health and promote their growth and development, let children eat a variety of foods to get rich nutrition and sufficient heat energy. Children's diet should be based on the principle of food diversity, with staple food and non-staple food, coarse grains and flour and rice, and meat and vegetarian food, so as to ensure the intake of five kinds of food every day as much as possible to obtain sufficient nutrition.

2, the principle of reasonable collocation

While eating a variety of foods, pay attention to the collocation between foods to achieve a balanced diet. Protein, fat and sugar account for 12% ~ 15%, 25% ~ 30% and 60% ~ 70% of the total calories in children's daily diet, protein from animal foods accounts for13 of the total calories, and bean protein and plant protein account for1of the total calories. The collocation principle between three meals: high-quality breakfast; Chinese food is of high quality and high calorie; Dinner is light and digestible. In terms of quantity, breakfast accounts for 25% ~ 30%, lunch accounts for 30% ~ 40%, lunch accounts for 5% ~ 10% and dinner accounts for 25% ~ 30%.

3. The principle of considering children's physical and mental characteristics

In order to meet the physical needs of children, we should not only provide nutritious food, but also consider the psychological and physiological characteristics of children. Pay attention to the color, fragrance, taste and beauty of food when preparing meals, and often change the varieties of colors, so that coarse grains are carefully cultivated and flour and rice are skillfully cultivated to promote children's good appetite.

4, combined with the principle of local food supply at that time.

When making recipes, we should know the local market, choose cheap food, eat more seasonal fruits and vegetables, pay attention to the variety of food types and cooking methods, pay attention to scientific cooking and processing, reduce the loss of food nutrients in the production process, and achieve full color, flavor and taste.

Third, parents exchange views and answer their questions.

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