Time flies and a new year is coming. After a year's work, the school canteen administrator can make a simple summary and look at his work. It's the end of the year, so it's really necessary for you to analyze the growth and shortcomings of this year. What is the annual work summary of an excellent school canteen administrator? The following is the personal summary of the annual assessment of school canteen staff collected by us for you. Welcome to read the collection and share it with your friends!

Personal summary of the annual assessment of school canteen staff 1 Our work is facing brand-new challenges this semester. In the past period of time, thanks to the trust of school leaders and teachers, our company continued to be responsible for the catering work in the school canteen from this semester, and was responsible for the development and implementation of the overall work in the canteen. This school year, the catering department of our company continued to adhere to the principle of "service, standardization, high efficiency and first-class", clarified the working ideas and strengthened the implementation of post responsibility system. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the development of education and schools.

The school canteen shoulders the heavy responsibility of providing food security services for the teachers and students of the whole school. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students. Through half a semester's work, under the guidance of Director Li Jie and Teacher Zhang Xiuhua of the Logistics Department, and with the strong support and help of leaders, teachers and colleagues of all departments of the school, our company closely cooperated with the logistics department to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing conditions for the development of the school.

In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the general affairs department; All employees of our company earnestly study the principles and policies of the school, how to translate the advanced ideas of the school leaders into practical work, and make our work truly serve the education and teaching of the school, the teachers and students of the whole school, the society and the good comprehensive benefits; Through weekly meetings, employees' ideology is formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has made effective progress in the overall work. Starting from every Tuesday, insist on holding an early meeting, solve and deal with employees' substandard places in time, summarize yesterday's comprehensive work, arrange today's new work, assess and evaluate employees' daily work, and make employees' work clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude.

The canteen has taken various measures in the implementation of the Code;

1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of fewer people, complete the daily health work with good quality and quantity.

3. In the daily management of employees, our system adds emotion and manages it with our own actions and guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;

4. At the beginning of the semester, due to personnel changes, it was found that some employees' thoughts fluctuated and the quality of decontamination declined, which affected other aspects of canteen management. Therefore, all the staff in the canteen immediately made adjustments in order to more effectively reflect the synergistic effect. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and forgot their work. Although the canteen work has been recognized by the school leaders and teachers and students, it is still far from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff will constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school.

Personal summary of the annual assessment of school canteen staff 2 "Food is the most important thing for the people". For students who leave home, "eating" is more important than "living". School is a special unit, and students are a special consumer group. The management of school canteens and the safety of students' hygienic diet are related to students' health, the reputation of the school, the improvement of teaching quality, the development of the school and the stability of society. Therefore, students, parents and society are all concerned about canteen management, and superior leaders are more concerned. Therefore, our school attaches great importance to it from the principal to all administrative leaders, supporting it at work and ensuring it financially. In 20__, our school passed the "A" level canteen management acceptance. All our staff engaged in canteen work feel great responsibility, have a good understanding of the importance of work, and have a sense of responsibility, dedication and initiative. The following points are briefly summarized:

The first is to establish a canteen management network.

Our general affairs office is in charge of the school canteen. A deputy director is responsible for daily work. The Food Management Committee carries out quality evaluation and financial supervision on the canteen. The Food Management Committee is attended by some representatives of trade unions, teachers' congresses and outstanding students, and puts forward food quality evaluation directly to the principal's office or the general affairs office. The school canteen is divided into two teams: one team canteen (first floor) and the other team canteen (second floor). The two responsible persons employed by the school are squad leaders, with clear responsibilities, and signed safety responsibility forms at different levels to supervise and evaluate each other.

The second is to improve the system and implement measures.

Our general affairs department holds a special meeting of canteen staff once a month, and invites comrades from the town health and epidemic prevention station as our voluntary supervisors to attend the meeting, focusing on the implementation of various rules and regulations and safety education. Since 20 _ _, the school logistics management system, canteen hygiene and safety convention, canteen staff responsibilities, logistics personnel assessment system, tableware cleaning and disinfection system, food poisoning emergency treatment and epidemic reporting system, canteen food storage warehouse system, canteen staff health and personal hygiene system have been formulated, and the People's Republic of China (PRC) Food Hygiene Law has been carefully studied.

On the one hand, on the basis of organizing all staff to learn various management systems, the canteen has carried out intensive skills training for all staff. This year, we have conducted two simulated fire drills and several personal skills drills according to the requirements of different positions in the department. On the other hand, in the process of implementing the management system, we strengthened the on-site supervision and on-site education of specific operators, and adopted a series of effective measures to improve the management system in view of the bad habits of operators in the whole catering industry.

Third, the canteen management form

At present, the management form of school canteens is self-management and the system of hiring team leaders. The chef in the canteen makes the menu, which is audited by the general affairs department and then distributed by the designated unit. The General Affairs Department will designate a special person to be responsible for the acceptance and audit, and then the director of the General Affairs Department will approve it. The whole process is supervised by the school doctor, and the esophagus will be randomly selected. The number of people dining in the school is about 1200. The canteen is required to constantly adjust and improve its diet structure. Breakfast should be no less than 12 varieties, lunch and dinner should be no less than 23 varieties for students to choose from, and multi-dish cooking should be adopted to suit students' tastes. All vegetable prices are set by the General Affairs Office and the Food Management Committee. At present, 2 yuan, Xiaoyao 1.5 yuan, 0.5 yuan-1.0 yuan, seasonal dishes and soup are free. According to the management concept of school canteen, students are not allowed to earn money. At present, the profit is controlled within 2.5%, and the funds are basically used for student meals.

Four, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens and adopted systematic measures and standardized procedures. Salad oil, seasoning and rice are purchased by edible oil companies, and meat is provided by qualified units under the principle of quality first and price second. And adhere to the licensing system, obtain food hygiene inspection certificate, laboratory test sheet, business license and related certificates, which will be accepted by the General Affairs Department in a unified manner, and earnestly do a good job in the inspection and acceptance of incoming goods.

This semester, vegetables are mainly provided by the town vegetable base, and meat is provided by the company to prevent non-admittance food from entering the campus. Food processing and storage and tableware cleaning and disinfection are carried out in the post, and the division of labor is implemented to people. Clear responsibilities, timely records, and irregular inspections by the general affairs department. 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 semester, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training, so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps.

Problems with verbs (abbreviation of verb)

In the process of self-examination and self-correction, there are still some problems: we must further strengthen the quality of food procurement, establish more feasible rules and regulations, and make some parents of students join the food management Committee more quickly, so as to do a good job in publicity and education for parents and society, and strengthen supervision and inspection of the general affairs department at ordinary times. The school canteen is the most important thing in our work. How to make teachers and students eat satisfied, healthy and safe is a problem that our school has been thinking about in the future.

Personal summary of the annual assessment of school canteen staff 3 Looking back every day, as the person in charge of the school canteen, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work and management will probably affect the physical and mental health of teachers and students. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, here, I make the following summary of the canteen work this school year.

First, strictly control the hygiene of the canteen, because it is a major event related to the health of every teacher and student. First of all, every canteen staff is required to have a physical examination every year before taking up their posts. Secondly, conduct ideological education for staff from time to time and implement the requirements stipulated in the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene in the canteen of our school and "one wash, two flushes and three disinfections" of tableware. The workbench should be washed with it, the chopping board should be separated from meat, vegetarian food, raw food and cooked food, and the kitchen should be thoroughly cleaned every day. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

The second is to strictly control food safety, and study the Food Hygiene Law of People's Republic of China (PRC) with the canteen staff every semester to improve the ideological understanding of each staff member. Various rules and regulations have also been formulated and put on the wall, and the prevention and control plan for food poisoning has been improved to ensure the safety norms of school canteens from the system. Regularly train canteen staff on laws, regulations and work norms, so as to take laws and regulations as the criterion. We also attach great importance to the internal management of canteens and make 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, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention).

Third, strictly control the food procurement, and strictly control the "five customs" in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. 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.

Fourth, try to control cooking techniques. While strengthening the inspection and supervision of canteen staff, cultivating their good hygiene awareness and habits and cooking quality, they often listen to the opinions of teachers and students, hold a canteen work meeting once a month, modify and determine the menu every month (4 weeks), and strive to achieve rich and diverse recipes every week and continuously improve the quality of meals. Always urge the canteen staff to cook well and improve the skills and skills of the cooks. Make every day's meals strive to be "delicious", so that teachers and students can eat nutritious and feel at ease.

This year, the canteen of our school has been inspected and randomly sampled by the Municipal Health Supervision Office for many times, and the hygiene qualification rate has reached; In the establishment of provincial safe school, our canteen has been praised by experts; Won the title of first-class canteen in the municipal canteen appraisal. In the food safety and hygiene appraisal of the catering industry in the city by the Municipal Health Supervision Office, it won the honorary title of excellent. The management of canteen has a long way to go, but I firmly believe that with the care and supervision of school leaders, the cooperation of all teachers and the joint efforts of canteen staff, our canteen will be better and better.

Personal summary of the annual assessment of school canteen staff 4 In order to do a good job in the school canteen and safeguard the vital interests of students, the Food and Beverage Department launched the activities of "taking students as the center" and "establishing the catering image and creating first-class service", which 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 hidden dangers in production and ensure the safety of operation and food hygiene.

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.

Personal summary of the annual assessment of school canteen staff for 5 academic years, the General Affairs Department attaches great importance to the management and construction of school canteens, and conducts supervision from six aspects to maintain campus safety.

The first is to clarify the responsibilities of school canteen management in xxxx. Set the duties of restaurant manager, purchaser, chef, chef, cashier, washing and cutting, cleaner, tableware cleaner, warehouse manager and monitor.

The second is to standardize the management operation process of xxxx school canteen. Including food cleaning operation rules, food fine processing (knife changing and side dishes) operation rules, cooked food room operation rules, food refrigeration operation rules, food cooking operation rules, school canteen food sample management rules, food sales service rules.

The third is to reward xxxx school canteen management assessment system. Xxxx school canteen inspection and assessment reward and punishment methods and school canteen monitor staff assessment reward and punishment methods, the introduction of 5s management, the formulation and implementation of the text xxxx school canteen staff 5s management percentile quantitative scoring table.

The fourth is to improve the management system of xxxx school canteen. Including school canteen food procurement, acceptance, storage, processing, cooking, sales, disinfection, sample retention and other hygiene requirements, tableware cleaning and disinfection management system, warehouse food storage and delivery management system, school canteen hygiene system, school canteen small shopping department staff code, school canteen safety precautions, school canteen May 4th hygiene system, school canteen staff daily self-examination.

The fifth is to improve the emergency plan for the management of xxxx school canteen. Including the emergency plan of school canteen safety management, food poisoning disposal and sudden fire accident disposal.

Sixth, strive to improve the quality of college meals. Carry out the first school canteen food festival of xx University with the theme of "paying attention to health and nutritious diet", strictly control the quality of meals and improve the service quality of school canteens. In view of the poor quality of rice in the school canteen reflected by teachers and students, the General Affairs Department specially transferred pearl rice from xx Grain Company to let students eat delicious rice at the same price and improve the quality of free vegetable soup. The proportion of dishes at the price of 1 yuan was 60%. Implementation of xxxx07, 08 college students funded xxx people, totaling xxxx yuan, to maintain campus stability. Start the work of improving the civilized quality of college students, change the bad habit of putting plates and bowls on the table in the school cafeteria, and create a civilized dining environment for college students. Pay attention to the humanized service of the school canteen, deliver meals to students, provide soup for free, and strive to make the school canteen satisfactory to teachers and students.

Personal Summary of Annual Assessment of School Canteen Staff 6 I. Vegetable Purchase and Ordering

The premise of purchasing plan is store sales and commodity inventory, as well as the accurate forecast of future commodity sales made by the operation department.

Compared with other supermarket products, vegetables (especially leafy vegetables) have stricter requirements for ordering meals. Generally speaking, it is best to buy only one day, otherwise, you can't sell it if you buy too little. Excessive purchase will lead to the decline of vegetable quality and sales quality, and the loss will be more due to the increase of inventory time.

How to place an order reasonably must control the following points:

1, to understand the life cycle and delivery cycle of a single item;

2. According to the data provided by the inventory management table and the weekly order table, find out the regularity of commodity inventory and sales, and accurately grasp the sales and inventory situation;

3. Pay attention to the changes of daily sales in each period;

4. Pay attention to the daily sales and purchases, and pay attention to the daily inventory work;

5. Pay attention to the weather and market trends. It is not difficult to see that the basis of daily orders is daily sales, and then factors such as promotion and competition will be considered.

Acceptance of incoming goods is an important source of loss control, which is very important for vegetable management and the whole supermarket management.

Generally, the consignee, tallyman and loss prevention officer are required to be present at the same time, in which the consignee checks the quantity and weight of the delivered items, the tallyman checks the vegetable items according to the company's vegetable inspection standards, and the loss prevention officer supervises the implementation. When weighing, it is required to check 100% of the delivered quantity of a single product, and other products shall not be less than 30%.

The quality of vegetables determines the price of vegetables. Not every customer wants to buy products with low quality and low price. Many customers want high-quality products and are willing to pay higher prices for them. Therefore, vegetables are not directly loaded after acceptance, but sorted first.

By sorting, the items are divided into general and fine levels according to quality and sales appearance, and displayed separately. This not only lengthens the commodity price band, facilitates customers at all levels of consumption to buy, but also reduces customers' losses in selection.

Different items have different attributes and different sorting requirements. For example, the sorting requirements for leeks include:

1. Clean crushed, scraped and yellowed leaves and trim the roots;

2, the leaves are brown and extremely withered, the leaves are brown and brown, and the top of the stem is rotten.

3. Remove the original binding, and then bind it with adhesive tape;

4, the size is about 400 grams.

Second, reasonable and timely pricing.

The life cycle of vegetable single product determines that with the increase of display and inventory time, the quality and sales volume will gradually decline. At the same time, the price-performance ratio of vegetables determines the sales volume of vegetable single products.

Therefore, reasonable and timely pricing is particularly important. Pricing is based on the feedback of individual product quality and market adjustment data. Stores need to adjust the price and quality of vegetables from competitors and vegetable markets every day, maintain a good price image, increase the frequency of market adjustment in highly competitive areas, and adjust prices according to market adjustment results or changes in commodity quality.

For cabbages and lettuce tips stored at room temperature for one day, with the decline of quality, the price adjustment will be made three times (10 am, 4 pm, 7 pm) or more in the same day.

Three. On-site management of exhibition and sales

How to manage exhibitions and venues well;

1, first of all, we should consider the convenience of customers, not only beautiful display, but also convenient for customers to choose.

2. First-in, first-out, provided that the second-hand goods are still fresh and can be sold, otherwise they will be directly treated at a low price or reported for loss.

3. When displaying, handle with care to prevent losses caused by improper human operation.

4, according to the classification and color matching display, stimulate customers' desire to buy.

5. The price tag and POP card should correspond to the displayed goods, the price is correct, and the font is beautiful and neat.

6. Do a good job in the freshness management in the display. It is required to sort the noodles at any time, pick out the rotten, crushed and damaged goods selected by customers in time, and handle them in the operation room. The leafy vegetables are sprayed with water regularly to ensure the freshness and minimize the water loss.

Personal summary of the annual assessment of school canteen staff for 7 academic years, the General Affairs Department attaches great importance to the management and construction of canteens, and conducts supervision from six aspects to maintain campus safety.

The first is to clarify the responsibilities of canteen management positions. Set the duties of restaurant manager, purchaser, chef, chef, cashier, washing and cutting, cleaner, tableware cleaner, warehouse manager and monitor.

The second is to standardize the operation process of canteen management. Including food cleaning operation procedures, food fine processing (knife changing, side dishes) operation procedures, cooked food room operation procedures, food refrigeration operation procedures, food cooking operation procedures, canteen food sample management procedures, food sales service procedures.

The third is to reward the canteen management assessment system. The Measures for Inspection, Assessment and Punishment of Canteen and the Measures for Assessment and Punishment of Canteen Supervisors introduce 5s management, and formulate and implement the quantitative scoring table of 5s management system for warm canteen employees.

The fourth is to improve the canteen management system. Including food procurement, acceptance, storage, processing, cooking, sales, disinfection and sample retention hygiene requirements, tableware cleaning and disinfection management system, warehouse food storage and delivery management system, canteen hygiene system, canteen staff code, canteen safety precautions, canteen hygiene "May 4th" system and canteen staff daily self-examination.

The fifth is to improve the emergency plan for canteen management. Including canteen safety management emergency plan, food poisoning disposal and sudden fire accident disposal.

Sixth, strive to improve the quality of college meals. Carry out the first canteen food festival of xx TV University with the theme of "paying attention to health and nutritious diet", strictly control the food quality and improve the service quality of the canteen. In view of the poor quality of canteen rice reflected by teachers and students, the General Affairs Department specially transferred pearl rice from xx Grain Company to let students eat delicious rice at the same price to improve the quality of free vegetable soup. The proportion of dishes at the price of 1 yuan was 60%. We will subsidize xxx college students of grade 20xx and grade 20xx, totaling X yuan, to maintain campus stability. Start the work of improving the civilized quality of college students, change the bad habit of putting plates and bowls on the table in the canteen, and create a civilized dining environment for college students. Pay attention to the humanized service of the canteen, deliver meals to students, provide soup for free, and strive to make the canteen satisfactory to teachers and students.