For a long time, canteen work has been based on food hygiene quality, which is directly related to everyone's life safety and health, and efforts have been made to improve the physical quality of government dining staff. The following is my summary of the annual work of canteen staff, hoping to help you!
How to write the annual work summary of canteen staff (article 1) Follow the requirements of the health supervision office for canteen hygiene, conscientiously implement the Food Hygiene Law, further standardize food hygiene management, and ensure the food hygiene safety of diners. The work is summarized as follows:
First, establish the idea of serving wholeheartedly, and improve the consciousness of employees' love and dedication.
We always serve cadres and workers in all aspects of canteen work; Educate employees to firmly establish service awareness, further strengthen service awareness and further improve employees' service awareness. In order to make cadres and workers eat healthily, chefs communicate with each other, learn from each other and learn from each other's strengths; Let the chefs and pastry chefs go out to the catering unit to taste the breakfast of different dishes. Through learning, most employees in the canteen have formed a kind of work enthusiasm, sense of responsibility and attitude, and formed a good working atmosphere.
Two, pay attention to food hygiene and safety work, strictly control the purchase.
In order to ensure the food safety of diners, ensure the food hygiene quality and put an end to food hygiene hidden dangers. We organize employees to study the Food Hygiene Law seriously and act in strict accordance with it. In the work, we should strictly control the purchase channels, purchase acceptance and food storage, and at the same time let all the canteen staff participate and accept the supervision of all the staff. In food procurement, we often go to the market to find out the quality and market price of goods, and avoid random quotation by delivery units. In the acceptance, we will resolutely resist and return unqualified food, and will not accept unqualified items. The water, electricity and gas in the canteen are all unsafe factors. We conduct daily inspections, solve problems in time when found, and report to the leaders in charge in time if the canteen can't be handled immediately. Therefore, there is no hidden danger in the canteen work and the dining order is stable.
Third, constantly improve the quality of food, so that leaders and diners can rest assured.
In order to ensure that diners can eat with confidence, happiness and comfort, we carefully formulate daily recipes, and constantly improve the recipes according to the practical experience of canteens in recent years and the usual preferences of diners, so that the three meals are nutritionally matched, and efforts are made from the taste and color of the food to ensure the collocation of four meats, four vegetables and one soup for each meal. Try to add more varieties to breakfast so that diners can have a choice. In particular, in addition to providing various kinds of services in the lobby, the leading restaurant also added cooking and some exquisite breakfasts, which was well received by the leaders.
In a word, the canteen has made some achievements in ensuring logistics services, but there are also some places that need to be improved. It is necessary to further proceed from the needs of diners, constantly improve dining recipes, do a good job of nutrition collocation, and introduce new dishes. At the same time, we should improve our working methods, care about employees and make diners happy and satisfied.
How to write the annual work summary, a staff member in the canteen (below) time really flies. In recent years, I have worked in the canteen for a year and a half in a blink of an eye. Looking back on every day in the past, as a chef in the canteen, I feel deeply responsible and stressed at work. Because the quality of the work I am engaged in will probably affect the physical and mental health of all employees, so in order to foster strengths and avoid weaknesses, my future work can be better. My work for one year is summarized as follows. First of all, I would like to thank the leaders for their recognition and support of my work, including pointing out the problems in my work and making valuable suggestions, such as: the food is too salty, too oily and the color is deviated. At the same time, quickly and profoundly realize the shortcomings in the work and correct them in time.
Secondly, at work, I strictly abide by the canteen hygiene system and conscientiously implement the "May 4th" hygiene system. Strictly implement the food hygiene law to prevent "diseases from entering the mouth", prevent food pollution and harmful substances from harming diners, and ensure the health of diners. At the same time, the storage of finished products is subject to "four isolation"; Raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food is separated from natural ice. Environmental sanitation adopts the method of "four decisions": personnel, materials, time and quality, division of labor and responsibility; Personal hygiene should be "four diligence": washing hands and cutting nails frequently; Take a bath and have a haircut frequently; Wash clothes and change work clothes frequently. Cabinets and shelves for food should be kept clean at all times, free from mildew and rat marks. Clean the cookware and floor of the operation room regularly every day, carefully wipe the floor and bowl ash of the restaurant, and strictly ensure the hygiene of the floor, doors and windows, glass and surrounding environment of the operation room.
During this year, I worked hard to learn culture, business and technology. Go to work on time. Abide by labor discipline and the rules and regulations of the canteen, and strive to complete their own work. In the work, obey the work arrangement, cherish the collective property, do a good job in collective and personal hygiene, and prevent food poisoning. In cooking, I strictly follow the food operation rules to ensure safety and hygiene. Make the staple food meet the quality requirements, the size is uniform, and the temperature is well controlled. Non-staple food should be selected, washed, carefully cut, diced, diced and shredded. The side dishes are beautiful, the colors are beautiful, the cooking is delicious and the salt is moderate. In terms of service, it is high-quality and efficient, and it is kind to diners and speaks kindly. Don't swear, don't swear, stick together and do a good job in the kitchen.
To sum up this year, I am diligent, earnest, hardworking and actively perform my duties. Looking forward to the new year, I will work harder and complete my work more enthusiastically under the strict guidance of the leaders.
How to write the annual work summary of canteen staff (Chapter III) One semester has passed, and as the most important thing in logistics, the canteen is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. If you leave to eat, it is impossible to survive, so it is also very important to be a unit canteen. As canteen managers, we should pay more attention to the diet of employees and ensure the physical and mental health of each teacher and student. Now let's sum up the canteen work in this period:
First, show certificates to eliminate potential safety hazards.
Our school is a university with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a pre-job physical examination every year, and those who fail the physical examination will not be hired. Secondly, carry out ideological education for employees from time to time and implement the requirements of the food hygiene law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be cleaned as needed and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All employees can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of working with certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, so that the school collective canteen has laws to follow and rules to follow. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food and reject unqualified items during acceptance. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking, and the content is accurate and reliable. In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials. Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.
Fourth, increase hardware investment.
In the management of canteen, we deeply feel that the current situation of canteen hardware facilities and equipment can not meet the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.
Five, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of canteen mainly includes food procurement, processing and storage, tableware cleaning and disinfection, canteen staff themselves and so on. The school has further improved its understanding of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures, and fixed-point procurement of oil, seasoning and rice. Pork is provided by the largest and most qualified professional pig cooperative in Chenhe, Hunan Province, based on the principle of quality first and price second. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, division of labor to people, clear responsibilities, timely records, principals and logistics directors do not regularly check. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions. The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting regularly every month and have a health check-up every day. They must receive knowledge training, maintain good personal hygiene, accept temporary inspection at any time, and wear uniform work clothes and work caps. 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 faculty members, and formed good standardized hygiene habits, which has made great progress and certain achievements in the overall catering work in our school and ensured the stability and development of our school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not usurp students' money.
Problems in intransitive verbs
With the improvement of people's living standards, little mathematics has become a spoiled habit, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables.
2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.
On the other hand, due to the lack of psychological research on students, individual canteen staff often can't think about what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will become more and more prosperous.
(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.
(7) Successfully complete the enterprise reception tasks, including: the enterprise staff congress of the property branch. Workers' Congress of Jian 'an Branch. Harmony cup cooking competition. Provide nearly _ _ training courses for employees of all sizes.
(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.
(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.
(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.
Of course, there are still many shortcomings in my personal management, such as:
As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.
Employees work without holidays for a long time, and their enthusiasm is not high when accepting the tasks of enterprise training courses. At that time, the working time difference of employees was not adjusted in time.
One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.
How to write the annual work summary of canteen staff (Chapter IV) In order to improve management skills, improve management level, draw lessons from previous work and avoid future work mistakes, the work in the past six months is summarized as follows:
First, the management of small restaurants.
With the strong support of the leaders, the staff of the small restaurant has been reformed and changed, from the previous six to four now. Under the condition that the contract salary remains unchanged, the personal salary has been raised and the service enthusiasm has been improved. In personnel management, the regional responsibility system is adopted, and individuals are responsible for their own areas of responsibility, so that "individual tasks are completed first and joint efforts are made". Compared with the service quality of small restaurants in the past, the environment of small restaurants has been obviously improved. The staff of the small restaurant have greatly improved their sense of work identity and responsibility.
Second, the small restaurant procurement
In the aspect of purchasing ingredients in small restaurants, we have changed the previous "food delivery system" and adopted "self-selected wholesale" to change the shortcomings of high procurement cost. At the same time, increase the variety of dishes and improve the quality of dishes. The number of diners in government small restaurants has increased from less than 40% in the past to more than 90% now, and the satisfaction of diners with small restaurants has increased from 30% in the past to 80% now. Small restaurants basically have a surplus every month, which saves the overall expenses of the management office.
Third, small restaurant reception.
In the reception of small restaurants, we should first pay attention to the hygiene of the reception small restaurants and create a good dining environment; Secondly, increase the variety of dishes; Finally, pay attention to the reception training for the staff of the small restaurant, improve the reception etiquette of the small restaurant, and the reception of the small restaurant has also been recognized by the leaders.
Four, procurement publicity, account details
Implement a food inspection system. Every day, the person in charge of food inspection prices the purchased ingredients.
Check the weight and quality, and timely enter the small restaurant procurement publicity, so as to achieve "three-day publicity" in the fruit procurement and small restaurant procurement of the management office, which is "reported on January 1 and publicized on January 1", with detailed accounts and complete documents.
Five, management office of tobacco and alcohol use, warehouse management
Administrative organs use tobacco and alcohol, and implement the system of "application-approval-distribution". According to the approval of the application, tobacco and alcohol were found. If in doubt, ask the leader in time to ensure that the hair is not messy or bad. Do a good job of tobacco and alcohol storage registration in time and keep it properly. At the end of the month, make an inventory of the use of tobacco and alcohol in the management office, properly keep the tobacco and alcohol application form, check the warehousing situation, and enter the publicity of tobacco and alcohol use in the management office. In terms of warehouse management, we should strictly register in time, pay attention to the cleanliness of the warehouse, properly preserve the goods in the warehouse, make an inventory at the end of the month, and make a detailed list of the inventory in the warehouse. While managing, we should be strict with ourselves and not steal from ourselves.
Cooperative management of intransitive verbs
With the support and care of leaders, cooperation began to operate and various related systems began to be established. In the continuous exploration, the cooperative has established three operating modes: 1, supermarket sales mode 2, ordering and purchasing mode 3, and office supplies application and collection mode.
1. Supermarket operation mode: mainly selling snacks and daily necessities that are convenient for employees, while adhering to the principle of "low profit and heavy service" in sales, bringing tangible benefits to employees. Generally, the price of goods sold is lower than that of outside stores 10%.
2. Ordering purchase mode: By bringing the materials purchased by government agencies and departments into the cooperative, the cooperative purchases them in large quantities at low prices and then sells them to government agencies and departments at low prices. This can not only reduce the fees charged by government departments, but also save the overall cost of the management office.
3. Application method of office supplies: the cooperative purchases office supplies in a unified way according to the use of the management office, and all organs and departments fill in the application form according to their own needs. After the approval of the leaders, they can directly come to the cooperative to collect them. In this way, the purchase price can be low, the cost can be saved, the inventory can be properly maintained, and the use of office supplies can be guaranteed.
Seven, farm management
With the approval of the office leader and the support of the office leader, the management farm began to operate. The farm adopts the mode of "self-financing and self-consumption", and further expands its scale after achieving good results. Chickens and eggs are distributed as employee benefits and used as canteen procurement bases. At present, 6 cocks, 44 hens and 2 geese have been bred. There is a special person to replenish water and food three times a day, pick up eggs in time, and always pay attention to the health status of livestock; And prepare relevant therapeutic drugs, and do a good job in the management and operation of the farm.
How to Write the Annual Work Summary of Canteen Staff (Chapter 5) (1) Solidly promote the construction of a diversified evaluation system with the evaluation of enterprise skilled personnel as the main body.
1, in-depth evaluation of enterprise skilled talents. Compiled and issued the "Enterprise High-skilled Talents Evaluation Manual", compiled the policy documents, experience highlights, classic cases and essence comments of enterprise high-skilled talents evaluation, and guided cities and enterprises to carry out enterprise skilled talents evaluation. Formulate provincial and municipal work plans, summarize data every month, and check the progress of work. In-depth visits to enterprises and grass-roots units to understand the evaluation of skilled talents in enterprises and the opinions and suggestions on the evaluation of high-skilled talents, and on this basis, drafted the training achievement document of government purchasing high-skilled talents. In 20001year, the number of enterprise appraisers reached 272,300, an increase of 65,438, or 0.20%, compared with 20001year, accounting for 22.69% of the total appraisers.
2, continue to play the demonstration effect of unified appraisal scale of high-skilled talents. Improve the unified examination day system for technicians and senior technicians, and adjust and standardize the management of test sites. Throughout the year 1 100 technicians and senior technicians take the unified examination. In order to promote the evaluation of urban high-skilled talents, the provincial center explored and adjusted the implementation methods of eight professional appraisal organizations above senior level, such as Chinese Cuisine, from the original organization and implementation by the provincial center to the conditional decentralization to the municipal organization and implementation, and the provinces and cities jointly supervised and managed to ensure that the appraisal of these eight occupations was carried out in an orderly manner.
3. Actively expand the scope of the national unified examination. Through newspapers, internet, application brochures and other media to increase publicity, establish a unified Japanese examination system, and vigorously expand the coverage of national unified appraisal of 23 occupations such as human resources management. In the whole year, more than 90,000 people were appraised in the province, a record high. Standardize the examination management, clarify the examination operation process of each city and each registration point, establish and strictly implement the examination paper management, confidentiality and test center management system, ensure the safety of examination papers, and standardize the examination management process. Actively expand the experimental appraisal of new occupations, develop technical resources, and carry out experimental appraisal of new occupations such as automobile marketing, landscape design, display design, animation design and emergency rescuer.
4. Cooperate with the implementation of the "Special Vocational Training Plan" and strengthen the vocational skills certification of special people. There are 550,000 college students and 6,543,800 migrant workers and laid-off workers. Strengthen the development of technical resources for rural labor special vocational ability certification, specially organize and hold development forums, collect, sort out and revise relevant special vocational ability test papers, and develop 10 special vocational ability question bank to be distributed to all localities along with the national question bank, so as to standardize the special vocational ability certification work in all localities.
5, computer information high-tech examination made new achievements. In the whole year, 70,000 people completed the computer information high-tech examination. Introduce relevant documents and implementation methods, carry out technical strength training, promote the unified examination of computer information high and new technology in technical colleges in the province, improve the computer operation ability of technical school graduates, and shorten the ability gap with posts. The examination platform was upgraded and the network management personnel were trained to ensure the normal and orderly development of the examination.
(two) the full implementation of various quality management measures.
1, a province-wide quality management inspection activity was carried out in depth and detail. In order to standardize the process of vocational skill appraisal, strengthen the construction and implementation of the standardized management system of vocational skill appraisal, and comprehensively improve the quality of vocational skill appraisal, the provincial center actively explored ways to learn from the quality management system, deployed and carried out a comprehensive quality management inspection for half a year, adopted "one listening, two watching and three checking" to comprehensively check the comprehensive quality management of appraisal institutions at all levels, and randomly selected three appraisal batches to track and check the standardization of the examination management process. According to the actual situation of the deployment of the provincial center and the local appraisal work, the cities have carried out serious self-examination and preliminary investigation, and seriously rectified the problems found. The provincial center organized the province's inspection and acceptance, and divided it into four groups to inspect 13 county-level appraisal institutions and their subordinate appraisal institutes in the central city. According to the scoring standard, each appraisal institution was quantitatively scored and comprehensively evaluated, and evaluated and commended. In view of the problems found in the inspection, the provincial center specially organized training courses for quality management personnel, further clarified the operational requirements and related policy requirements of various business processes, strengthened quality awareness education and improved the quality management level. The effect of this quality management inspection has been recognized and praised by appraisal institutions at all levels in the province, which not only enriches and improves the content and effect of traditional quality inspection, but also makes fruitful exploration in the comprehensive implementation of quality management system construction. This innovative practice in our province was introduced at the technical exchange meeting of quality construction of national vocational skill appraisal institutions.
2. Strengthen quality supervision, quality notification and illegal investigation. Mainly on-site supervision, the provincial center carried out supervision 180 times this year. After the quality management inspection, issue a quality bulletin, comprehensively summarize the inspection results, and put forward the next work plan and measures. The investigation of violations has changed from afterwards to beforehand, focusing on prevention and eliminating possible violations in the bud.
3. Strengthen certificate management. In the case that the blank certificate has been vacant, in order to ensure the orderly appraisal work in the whole province, the provincial center implemented the appraisal achievement voucher system with reference to the practice of Guangdong Province, and issued appraisal certificates to qualified candidates in exchange for vocational qualification certificates within the validity period, alleviating the contradiction caused by the shortage of blank certificates and serving candidates' employment. At the same time, strengthen the supervision of certificates, prevent the purchase of certificates through abnormal channels, and regularly check the blank certificate data, authentication data and online query data to ensure the consistency of the three data. Do a good job in the handover of overseas personnel to ensure the smooth connection and orderly transition of the replacement work.
4. Standardize assessment and statistics. According to the requirements of statistical data monitoring, further improve the workflow and requirements of assessment statistics, refine the statistical content, establish a monthly report system and a monthly data review and analysis system, strengthen data review, and ensure the accuracy and timeliness of data.
(3) Strengthen basic work and capacity building.
1, continue to increase the development and management of technical resources. Developed, compiled and published the "Guide to Grade 3 and Grade 4 Appraisal of Mould Manufacturing Enterprises" and the "Guide to Grade 3 and Grade 4 Appraisal of Automobile Marketers". The second-level question bank for public nutritionists, the second-level and third-level question bank for interior decoration design, and the 10 professional competence standard and question bank were developed. In order to improve the quality of test questions, the test paper database of CNC lathe, milling machine and machining center is transferred to the test paper database. The 20__ version of the national question bank and the provincial examination paper bank were distributed, including 39 occupations and technicians, senior technicians and 67 occupations with special professional ability of 10, which put forward new requirements for the use of the question bank.
2. Start the online operation of administrative power and the construction of online examination platform. According to the requirements of the office, we sorted out five administrative powers, compiled internal and external processes and data items needed for online operation, and organized personnel to conduct trial operation according to the division of responsibilities. In order to improve the scientific and intelligent level of examination management, the construction of online examination management platform in the whole province was started, and opinions and suggestions were solicited through extensive research in various cities in the province, and the construction of online examination platforms in Shaanxi and Hunan was investigated. Relevant technical service providers conducted a live demonstration, signed relevant agreements and started the construction of the examination platform.
3. Further improve the performance ability of institutions and personnel. First, the appraisal institutions were investigated, and the basic situation of appraisal institutions in the province was understood and mastered, such as their nature, financial revenue and expenditure, personnel team and so on. And analyzed, and put forward opinions and suggestions to strengthen the system construction. The second is to strengthen the management of provincial appraisal stations and computer information high-tech examination stations, and continue to implement annual inspection and target assessment management. For the first time, the target completion of the appraisal station and the assessment station was assessed, and rewards and notifications were made. According to the assessment situation, the target assessment requirements were adjusted in time, so that the assessment and annual inspection were organically combined to carry out all-round management. In the daily supervision, strengthen the inspection and investigation of provincial appraisal stations, especially the investigation and work guidance of newly-built stations. Combined with the system upgrade, the leaders and managers of the computer information high-tech examination station in the province were systematically trained. Further refine and clarify the management system and business operation process of the national unified examination center, so as to make the examination work more specific and standardized. The third is to strengthen personnel training. Two training courses were held for examiners, high-tech exam network administrators and unified appraisal exam administrators in the whole province to improve the ability of exam management. In the quality management inspection, the personnel from various cities were transferred to participate in the inspection, which promoted the exchange of examination management and quality management in various cities. After the inspection, a training course for quality management personnel was held to further clarify the policy and management requirements and improve the policy level and operational skills of the management personnel of the assessment system in view of the problems found in the inspection.