Work plan of canteen in 2023 1

Xx years have passed. Looking back on the past year, there were laughter, tears, gains and faint losses. With the arrival of spring, we have ushered in xx years and have some expectations and prospects for the new year. Facing the new year, with gratitude, I have made the following arrangements for next year's work:

First, strengthen political study and improve ideological awareness.

Seriously study the spirit of xx work conference, accurately grasp the content of the conference, improve ideological understanding, and point out the direction for your work. With a clear direction, we can better complete the tasks assigned by our superiors.

Second, learn the canteen work system and job responsibilities.

1, organize and train canteen staff to learn canteen management system.

2. Learn the content of each job responsibility.

3. Organize the study of 20 property service standards and specifications of Qingcheng Comprehensive Service Office.

Third, strengthen the management of food hygiene, conscientiously implement the national food safety law, strictly control the daily procurement work, and the purchased food should be fresh, and there should be no rotten, spoiled or expired food; On the premise of ensuring quality, shop around and directly reduce the price of materials. Adhere to the working principle of "homogeneous price comparison, the same price is better than quality" to save costs for the station to the maximum extent.

Fourth, strengthen canteen management. In daily work, we should strengthen management and ensure the smooth implementation of government decrees. There should be no more ineffective command and appeasement of many problems caused by rape. Be bold in management and not afraid of offending people. Everything is based on work.

Verb (abbreviation of verb) to improve one's professional level and self-cultivation This year, we should change many shortcomings in many ways, strengthen the study of political theory, actively participate in various activities, unite colleagues, help each other, learn from each other, make progress together, improve one's self-cultivation and be a qualified employee on weekdays.

The arrival of the new year means a new starting point, new opportunities and new challenges. The future is always full of passion because of uncertainty. I seem to see hope. I will devote myself to all the work with more full feelings, study together with all the staff of the second station, build harmony and create brilliance together!

Work Plan II of Canteen in 2023

First, the guiding ideology:

Always follow the overall work idea of the school, take education as the center, do a good job in education and teaching services, and do a good job in teacher-student services. By establishing and strengthening the logistics management system, we can establish a good logistics management order, tap the potential of logistics work, mobilize the enthusiasm of logistics work and create a new situation in logistics work.

Second, the work objectives:

(a) as always, do a good job in daily management;

(two) to strengthen the construction of accounting information, standardize logistics work;

(3) Strengthen administrative warehouse management and financial management, and implement the spiritual requirements of superiors.

Third, work initiatives:

(1) Make full use of the summer vacation to make necessary repairs and arrangements for school buildings, and actively do a good job in the maintenance of school buildings.

1. Clean and repair the benches in each room, and replace the desks and benches in grade six.

2. Repair the windows of the Dongxi teaching building.

3. The toilet of the teaching building is reconstructed, and all the roof platforms of the school building are treated for leakage prevention.

(2) Do a good job in greening management.

1, do a good job in pest control and watering flowers and trees in summer.

2. Trim the green belt once.

3, according to the greening management network, usually pay attention to pest control, fertilization, weeding and regular pruning and pruning of flowers and trees.

(3) Improve the canteen management and run the canteen for teachers and students.

1, adjust the staff structure of the canteen, improve the operation mode, stimulate the work motivation of employees and improve their work efficiency.

2, establish a sense of safety first, attach importance to and strengthen the accounting of food hygiene, be vigilant, take safety precautions, clear responsibilities, do a good job in fire prevention, theft prevention and anti-virus, and regularly clean and do a good job in cleaning.

3. Organize canteen staff to learn the basic knowledge and requirements of food hygiene on a regular basis, and earnestly implement them according to their daily work.

4, according to the canteen management system, strengthen the management and supervision of all aspects of the canteen work, and constantly improve the canteen management system according to the actual situation, standardize the operating procedures.

5. Seriously study and implement the "Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining", actively improve and purchase sanitary facilities and equipment in dining rooms, and ensure that the "hardware" meets the standards.

6. Strengthen inspection, supervision and democratic management, and often go to the canteen to check the service attitude, hygiene status, quantity and quality of meals, and dining discipline (teachers and students are welcome to participate). When problems are found, praise the advanced in time and criticize the backward.

7, good food procurement, and actively do a good job in disease prevention.

8. Create conditions to improve the business skills and professional quality of the chefs in the canteen, such as organizing the study of cooking knowledge.

9, adhere to the principle of thrift, save food, water and electricity, careful planning, reduce costs and improve food quality.

10. By strengthening the study of "requirements", "standards" and "systems", the management of school canteens is gradually put in place and refined, and the quality of school canteens and service are constantly improved.

(four) to strengthen the management of school buildings and school property.

1, further improve the management system of school property and school buildings, especially strengthen the compensation system, and compile it into a book for all faculty and staff to learn and implement.

2. Apply management software, manage and make good use of school property, strictly institutionalize and standardize school property management, give full play to the role of common teaching AIDS, learning tools and other teaching equipment and modern teaching equipment, and prohibit irresponsible behaviors such as taking, misusing, littering and misplacing.

3, strengthen the management of activity room, give full play to the role of activity room. Strictly implement the responsibility system of special storage and the principle of compensation for the damaged.

4. Strengthen the management and daily maintenance of electricity and water use, adhere to thrift, oppose extravagance and waste, and strive to save a drop of water, electricity and a penny for the school.

5. Strictly implement the system of requisition, approval, acceptance, warehousing, reimbursement and picking.

6, advocate a good atmosphere, care for school facilities and equipment, care for flowers and trees, and put an end to trampling on the lawn and picking flowers.

The third part of the canteen work plan in 2023

"Food is the first priority for the people, and safety is the first priority for food". Security is very important. Therefore, strengthening the management of canteen work and regularly training employees on food hygiene and safety knowledge are also important components of canteen management. In order to standardize the management of food hygiene in kindergartens, prevent food poisoning accidents in kindergartens and ensure the health of teachers and students, this scheme is formulated:

I. Purpose of training

In order to further improve the comprehensive quality of employees in our canteen, we should strengthen the training of food safety and hygiene knowledge and professional knowledge, do a good job in hygiene and safety, and nip in the bud. Work together to create high-quality, high-level first-class service goals. Through training, improve the quality of employees in our canteen, strengthen their safety awareness, and make them serve kindergarten education with high quality. In daily operation, it is more rigorous and standardized, and its work level is to rely on a higher level. Let every teacher eat with confidence, comfort and happiness, and provide a strong guarantee for the logistics safety of our park.

Second, the training content

DecreeNo. 14 of the Ministry of Education of People's Republic of China (PRC), Regulations on Hygiene Management of School Dining Rooms and Students' Group Dining, Basic Requirements for Health Knowledge Training of School Dining Rooms Managers and Employees, Food Hygiene Laws and Regulations, Food Hygiene Knowledge, Professional Knowledge, Various Health Management Systems and Job Responsibilities.

Third, training arrangements.

Arrange training and study twice each semester. According to the specific situation of our canteen, I started studying in February.

1. Participate in food hygiene and safety education and job skills training organized by higher authorities, strictly enforce the food hygiene law and prevent health accidents.

2. Answer a questionnaire about food hygiene and safety every semester.

3. Organize on-the-job training or skill competition for canteen staff at least once every semester to ensure that employees constantly adapt to the needs of development.

4, employees must love their jobs, help each other, learn from each other, study business technology, and improve service quality and service level by constantly practicing basic skills.

5, give appropriate rewards to the backbone of the business and the obvious progress of personnel, encourage them to learn business, technology, improve service quality.

The fourth part of the canteen work plan in 2023

? The Guiding Outline of Kindergarten Education points out that kindergartens should put children's health in the first place. Canteen work is the top priority of kindergarten health and safety work. In order to ensure children's food safety, we take precautions in practical work, attach great importance to it, and make unremitting efforts to strictly control the entrance of food to ensure children's food hygiene and food safety. The following are some ways to do a good job in the health and safety of our canteen:

First, improve the canteen infrastructure.

The canteen has a cooked food room, a warehouse and a dressing room. Make full use of the limited space. From selecting vegetables, washing vegetables, cutting vegetables to cooking, and then from cleaning and disinfection of tableware to use, all the assembly lines are operated. The canteen is well lit and ventilated, and equipped with fly-proof, mouse-proof and dust-proof facilities. The machinery and equipment are complete, and there are existing facilities such as rice steamer, dough mixer, dough press and tableware rack. All of them are clearly classified, clearly marked and dedicated, laying a good material foundation for ensuring the hygiene and safety of children's food.

Second, improve and perfect various rules and regulations.

Set up a leading group for food hygiene and safety management to supervise the implementation of post responsibility system. The implementation of the division of labor responsibility system, each person is responsible for a job, improve work efficiency, and improve the awareness and level of serving teachers and students. The specific division of responsibilities is clear, and the post responsibilities of canteen managers and cooks are formulated in detail; At the same time, solicit opinions and suggestions from parents and teachers on food arrangement, and constantly improve various food hygiene management systems and measures. The Emergency Plan for Food Poisoning in Kindergartens and the Responsibility Investigation System for Food Poisoning Accidents in Kindergartens were formulated to prevent accidents. In accordance with Weifang school safety management standards, kindergartens have gradually improved the canteen safety system, canteen hygiene management system, food processing system, canteen disinfection system, canteen warehouse management system, food sample retention system and food raw material purchase voucher system, and strengthened the guidance on canteen hygiene work.

Three, the staff show certificates, to ensure the hygiene and safety of the canteen.

For the canteen staff, we require a comprehensive physical examination every six months and show certificates. Moreover, a mid-term physical examination should be carried out every year, and the health certificate should be replaced to ensure the health of the cooks. At the same time, we will conduct business study every two weeks to learn relevant documents and food hygiene knowledge, food poisoning prevention knowledge and tableware disinfection knowledge. , and constantly improve our understanding of children's food hygiene and safety. After taking up the post, it is strictly required to develop good hygiene habits: wash your hands with soap, disinfectant and tap water before and after work; Wear clean work clothes and work caps when working; No long nails, no nail polish, no ring; The canteen should be cleaned once a day and once a week. The utensils used should be cleaned in time, and the articles should be put back after use. Make our canteen always give people a fresh, bright, clean and hygienic feeling.

Fourth, strictly control food procurement and processing to ensure food hygiene and safety.

1. Our garden insists on purchasing goods from formal channels and strictly controls food procurement. The food delivery party must provide hygiene license, business license, quality inspection report, health certificate and other certificates to ensure food quality. After the food enters the canteen, it should be checked at all levels from the inspection and registration to ensure the freshness and hygiene of the food. And the establishment of food and raw material procurement account, clear responsibility, to prevent rotten food from entering the canteen.

2. Food raw materials are thrifty and less stored, and fresh-keeping foods such as vegetables and fruits are increasingly clear, ensuring the nutrition and freshness of children's food. Raw and cooked food should be stored separately in the refrigerator to avoid cross-contamination. The canteen warehouse is dry, sanitary and bright, and the food classification is placed off the ground and the wall, and it is managed by a special person.

3. The processed food should be eaten immediately, all the leftovers should be thrown away, and someone will handle it every day. Resolutely do not send meals to children every other day to prevent food poisoning. The staff operates strictly according to the system, and the vegetables are washed first, then soaked and then cut, so as to completely remove pesticide residues and ensure that the nutrients are not lost. Animal offal, fish, shrimp, etc. It should also be washed with clear water to remove more harmful substances and odors. All kinds of cooking utensils in the canteen are fully equipped, raw and cooked separately, clearly marked and dedicated.

4, adhere to the food sample retention procedures, to ensure that emergencies are well documented. Every meal should be kept in a special sealed container, and the hygienic quality of the meal should be checked at any time. The variety of samples should be complete, the quantity should reach each food100g, and the retention time of samples should be guaranteed for 24 hours.

Five, strict disinfection system to ensure tableware hygiene.

Tableware used by children should be cleaned and steam sterilized for 40 minutes after each meal, so as to achieve "one wash, two rinse, three disinfection and four cleaning"; The cup is disinfected with a disinfection cabinet every day, and the towel is soaked with diluted 84 disinfectant twice a week and exposed to the sun; The bucket is cleaned and steam disinfected for 40 minutes every day; Chopping boards and kitchen knives are cleaned and disinfected with boiling water every day, and the cage cloth is cleaned and dried after each use and stored in a fixed container; Wash raw and cooked rags and towels separately every day, soak them in "84" solution for disinfection, and hang them in a fixed position. All disinfection work must be registered and signed, with clear responsibilities.

Six, strengthen the canteen safety measures to ensure the safety of the canteen.

The canteen is an important place to ensure children's food safety, and it is strictly forbidden for non-canteen staff to enter the canteen casually. Delivery personnel can only deliver goods to your door and are not allowed to enter. Teachers in each class can only go into the deli to get water and rice. Foreigners must be approved and registered by the competent leader before they can enter with foot covers.

In a word, health depends on hygiene and quality depends on safety. Doing a good job in the safety of kindergarten canteens is the top priority of all kindergarten work and a powerful guarantee to ensure the health of children. Therefore, we should do a solid job in children's food hygiene and safety, give children love, give parents peace of mind, and protect their healthy growth.

The canteen work plan in 2023 Part V

In order to ensure that teachers and students in our school can eat safely in the canteen and provide a better dining environment for teachers and students. Consolidate the efficiency of the canteen and carry out all the work in an orderly manner. Improving the influence of the school canteen in an all-round way has greatly stimulated the development consciousness of the canteen staff in our school, and once urged the staff to "do their job well and serve teachers and students in an all-round way" This work plan is specially formulated.

First, working ideas.

1, enhance the sense of thrift. Unsafe operation and waste are extremely irresponsible; Diligence and thrift are the fine traditional virtues of the Chinese nation, and guide employees to consciously develop this good behavior habit.

2. Strengthen employees' sense of collective honor, develop team spirit, and let everyone have the feeling of "winning glory for our school". Regularly train employees in professional ethics and skills every half month. Through training and assessment, some unqualified employees are trained and assessed, so that they can give full play to their talents and skills in their respective posts, and the canteen team is constantly optimized, thus improving the overall quality of the canteen team.

Second, staff training.

This school year, it is planned to train canteen staff on hygiene and service knowledge. Due to the different levels of cultural knowledge and operational skills of canteen staff, the contents of canteen training are also different.

1. Teach them all kinds of skills mainly through oral language.

2. Discuss a problem, put forward your own opinions and suggestions, and make a summary.

3. Explain the operation essentials step by step by demonstrating the operation.

4. Summarize the whole operation process, find problems and propose improvement methods.

Third, hold a canteen work meeting.

Organize employees to learn China's food hygiene law; As well as the school canteen hygiene regulations, canteen hygiene and safety rules and regulations. Improve their legal awareness and service awareness, and correct their work attitude. Sign the responsibility book of food hygiene and safety objectives with employees.

1, insist on checking the food hygiene in the canteen every day, and correct or deal with problems in time when found. Hold a meeting of canteen staff once a week to sum up experience, learn from each other's strengths, always emphasize safety issues, and effectively protect the food safety of teachers and students.

2. Make a weekly work plan, check attendance every month, and arrange personnel reasonably according to the number of teachers and students dining. Improve students' awareness of saving. Organize relevant personnel to study weekly nutrition recipes.

3. Make every effort to do a good job in dining and reasonably match nutritious meals, so that every student can experience a richer investment in learning.

Fourth, pay attention to the implementation of civility and politeness.

We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, life teachers and canteen staff should visit the restaurant and make table reservations to help solve specific problems in students' dining.

Strictly control the right amount.

For the "three noes" food. Inspection found that some suppliers' raw materials have expired and there is no inspection certificate; There is no factory name and address, no factory date, no shelf life, and non-staple food that is not allowed to enter the canteen.

Fifth, cultivate employees' sense of ownership and improve the overall quality of the canteen.

1, improve the sense of ownership, strengthen the understanding of the importance of employees' democratic management, let employees participate in democratic management, give play to their wisdom and creativity, listen to their opinions extensively when making major decisions, let employees open their hearts and brainstorm to help managers make decisions. Once the decisions are finalized, managers should organize employees to implement plans, so that employees can play their enthusiasm, wisdom and creativity as masters, greatly enhancing the vitality and vitality of the canteen.

2. Be good at arousing employees' awareness of participation, caring about the pain of each employee, carrying out some meaningful recreational activities and public welfare activities, caring about the joys and sorrows of their lives, respecting them in personality, and even calling on them to be eager to make employees feel that they are part of the school and can find a home from the school. At the same time, it is necessary to create opportunities for them to reflect their self-worth, so that employees can feel the warmth of a big family and the joy of being masters of their own affairs, thus generating a strong sense of belonging and increasing.

Work plan of canteen in 2023 6

First, the guiding ideology:

In order to strengthen the management of the canteen in our school, reduce the burden on students' parents, eliminate the hidden danger of canteen safety, protect the physical and mental health of teachers and students, and stop the violation of discipline of encroaching on students' meal expenses, this scheme is specially formulated.

Second, the work objectives:

1, standardize the accounting management of the school canteen, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the account table is standardized.

2. Standardize the financial management of school canteens, ensure that revenues and expenditures are legal and compliant, control tight expenditures, prohibit non-food expenditures from being included in student meals, and prohibit the occupation of student meals.

3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.

4. Strengthen the ideological style management of school canteen staff, ensure that canteen staff have a good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve a canteen satisfaction rate of over 95%.

Third, the main measures

1, strengthen the responsibility system of school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system. Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of asking for certificates, do not buy without a license, and strictly operate procedures to prevent food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.

2, strengthen the management of canteen employment, standardize employment behavior. Strengthen the professional training and political study of canteen staff, and improve their professional level and service quality.

3. Strengthen the procurement management of canteen items. Implement the unified procurement system for bulk goods at higher levels, sign contracts, invite public bidding for fixed-point procurement, select partial procurement for other small items, and check and record the price and quality of products one by one. Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.

4. Strengthen the management of canteen charges. Strictly implement the charging system, standardize the charging behavior, reasonably charge students' meals and issue tickets in time.

5. Strengthen the financial process management of canteen. The procurement of a large number of foods and articles should be operated by the procurement team, and the procedures for acceptance, requisition, certification and approval of purchased foods and materials must be complete and transparent.

6. Strengthen the accounting management of the canteen. Eliminate non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' meals are earmarked and balanced.

7. Strengthen the business training of financial personnel in the canteen. Accounting personnel in school canteens should obtain original vouchers according to law, fill in accounting vouchers, register various account books and prepare financial statements. Custodians should accept all kinds of materials, keep them properly, leave the library and register the detailed account of materials.

Work plan of canteen in 2023 7

First, advanced services:

Service is the bounden duty of logistics work, and advanced service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and raise our work to a new height.

1, improve the overall sanitation of the canteen and create a good dining environment for the majority of diners.

2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.

3, found that the problem should be solved in time, do not hesitate, do not be presumptuous.

4, according to the hygiene standards to do a good job of cleaning the restaurant, always maintain good personal hygiene.

5, in charge of the use of equipment to do regular inspection, table neat, tablecloth clean, no damage, tableware without stains.

6. Make preparations before meals according to the task requirements.

7. Be proactive, enthusiastic and polite, and provide excellent service for diners.

8. All canteen staff must improve their service, treat teachers and students with the same enthusiasm as guests, do not work with emotions, and do not swear or speak ill of others. If they are found to be obedient, they should stop working immediately.

Second, practice strict economy:

Saving is the traditional virtue of the Chinese nation, and strict saving is the working concept that all staff must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, washing, disinfectants, cleaning balls and so on. Quantitative collection and storage shall be carried out regularly by special personnel. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, so as to resolutely put an end to unnecessary waste and improve cost-effectiveness.

1, careful calculation, put an end to waste, reduce food costs and improve the utilization rate of raw materials.

2. Save water and electricity, take good care of tools and keep them properly after use.

3. It is strictly forbidden to drain the raw materials. Don't talk about the affair when selling rice, and don't give it away.

Third, standardized management:

Standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's work mood is stable.

1, the canteen supervisor should fully clarify the division of work of each post, highlight the primary and secondary, and highlight the key points.

2. Nine prohibitions for restaurant employees

(1) All restaurant employees are forbidden to take food out of the restaurant or give it to others.

(2) All restaurant employees are forbidden to handle food at will, and those with reserved value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.

(3) You must arrive at your post 5 minutes in advance every day. It is forbidden to leave your post without leave or leave early.

(4) During the on-the-job period, you must dress neatly, and it is forbidden to talk about food loudly.

(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.

(6) In the process of food production, the Regulations on the Administration of Food Processing and Production must be seriously implemented.

(7) Resolutely put an end to the handling of questionable food raw materials and expired food, and report to the competent authority for approval before handling.

(8) The equipment used shall be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.

(9) Workers are not allowed to enter the operation room again after work without permission.

3. Instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, familiarize employees with the essentials of overall canteen management, and help employees to work correctly, normally, actively and orderly, according to the relevant regulations and combined with the actual situation of our school, the Manual for Instructions for Staff is specially formulated, and we hope that you will seriously implement it.

Work plan of canteen in 2023 8

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:

I. Various management systems have been formulated and improved.

For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure 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 the faculty.

Third, strengthen hardware construction to prevent accidents.

During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume 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 does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung.

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 potential safety hazards in production and ensure business safety and food hygiene safety.

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. Provide 18 jobs 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, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school.

At present, in view of the shortage 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.