Under the direct care and guidance of the company and department leaders, the quality, variety, hygiene and normal use efficiency of canteen equipment have been fundamentally changed through the diligent efforts of all canteen staff. The concept of workers has changed, the work efficiency has improved, and the unity and working atmosphere have improved. Put an end to waste in the canteen. The following is a summary from several aspects.

First, the backbone of the canteen has been initially established, and the division of responsibilities is clear. They should give full play to their specialties in their daily work, strengthen the management of all links, and achieve point-to-point management. The responsibility lies with people. The work is proceeding in an orderly way.

Second, the system management and daily supervision and inspection have been strengthened to ensure that the food entering the canteen and the food sold meet the food hygiene requirements. Breakthrough progress has been made in the environmental sanitation of canteens, which has fundamentally changed the messy phenomenon of canteens.

Third, the quality of food has been greatly improved, with more colors and varieties. Especially in August, soybean milk, tofu and other varieties were introduced, which were well received by workers. The quality and taste of the cake have improved. Frequently introduce the dishes that workers welcome, so that workers can have satisfactory meals in the canteen.

Fourth, strengthen cost management, reduce and eliminate waste from all aspects, strengthen procurement management, and reduce direct production costs from the source. Make the canteen from a monthly loss of more than 30 thousand yuan to a slight surplus

Five, strengthen the management, maintenance and repair of canteen equipment, and achieve the basic normal use. The canteen equipment is managed by special personnel, maintained regularly and maintained in time, which has changed the situation of unattended management, unattended maintenance and untimely maintenance of faulty equipment in the past, improved the efficiency of equipment use and reduced the failure rate of equipment.

Six, establish and improve the team's normal learning system and work system, and carry out a series of effective work. For example, visit customers at the grass-roots production line, understand the content and requirements of their services, master the basic requirements of front-line employees for the quality and variety of meals provided, hold a team meeting every Friday afternoon to solve the remaining problems, put forward new requirements, find problems, and find ways to improve the service level and food quality. Create a management atmosphere of striving for the upstream.

Seven, the establishment of canteen management system and methods, humanized implementation of the Five Regular Law, requiring everyone to participate and achieve the "Five Regular". Everyone starts by sorting out the things needed in their lockers and workplaces, making the working environment clean and hygienic, labeling the things themselves, and having a perceptual knowledge first. Carry out the advanced management techniques and methods of "Five Regular Laws", strengthen the self-discipline mechanism, increase food hygiene and safety, create a safe, clear and comfortable working environment, stimulate employees' team consciousness and improve employees' satisfaction, thus shaping the good image of the canteen, realizing high-standard operation and management mode and sustainable development.

Eight, strengthen infrastructure, set up the canteen freezer, to stabilize the company canteen price, adjust the supply varieties, reduce waste, ensure emergency use has a very good foundation. The actual functions of each warehouse were adjusted, and the washing and residue collection rooms were expanded, which made the use function of the canteen more reasonable and perfect.

Nine, the establishment of canteen staff performance appraisal methods, diversified staff performance appraisal, walking in front of the company, is a kind of management strengthening and breakthrough.

Problems and plans for the next quarter:

1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. It is necessary to have all kinds of home-cooked meals and snacks, but also to be innovative. The introduction of excellent pastry chefs has made a breakthrough in pasta. Strengthen service training and invite professionals to conduct on-site training. Improve the performance appraisal system and incentive mechanism, and strictly implement them.

The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the aging of equipment is very serious, and it must be replaced, repaired and maintained in batches, times and points. The boiler chimney needs to be rebuilt. Now it has affected the start of the boiler. There is no hot water supply in the front canteen, so it is necessary to install hot water supply equipment to solve the problem of washing dishes and chopsticks in winter.

3. Open a shop in the company canteen to solve the problem that some employees can't use up their consumption cards, and adjust them according to the different needs of employees.

4. At present, the average number of people dining in the canteen is about 2 100, and about 200 copies are delivered every day. The total is about 2300. Four meals a day. To solve the problem of long waiting time in the dining hall, we should remove the windows for selling vegetables in the dining hall and add a waiter and a consumer machine to each window. If six windows are added, six waiters will be added, and the window serving pasta will be moved outside to make room for another window and add one waiter. Speed up the flow of people. Reduce the waiting time for selling rice. Arrange extra staff for the pastry team to make special cakes.

5. There is a standardized operation room for the transformation of the working environment of the front canteen, the elevation of the warehouse floor and the leakage prevention of the roof, the displacement of equipment in the washing room, the migration of rough machining and the washing of dishes and tableware. The matching working environment of cutting and the reasonable configuration of pier, knife and table make the operation handy. The working environment of stoves and the reasonable configuration of stoves in a canteen are important parts to determine a canteen.

6. The number of workers on the16 road has increased, and the windows of the front canteen have also increased accordingly, and the number of personnel has also increased. A chef and two waiters.

7. For the sake of food safety in the canteen, access control system and electric bell should be installed to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.

8. There are more than 65,438+00 spoons delivered by gantry cranes, bridge cranes and external managers, which cannot be recycled every time. After a month, there are also four or five hundred losses. You can use disposable spoons, or give each of them a spoon to keep for yourself.

9. Adding a hot water tank in the living building can solve the problem of using the canteen and bathroom in winter.

10, the bathroom needs to be equipped with timing equipment, which can save energy for the company and prevent unnecessary consumption.

1 1. Transform a green space at the gate of the office building to create a bright spot area that conforms to and enhances our company's image.

2.202 1 annual work summary of staff canteen

20__, according to the overall work plan of our hospital and the current economic development situation, the standard of on-the-job dining allowance for staff in our hospital has been improved, requiring staff canteens to strengthen basic management, vigorously reform and actively innovate and develop, and emphasizing that staff canteens, as the key department of logistics support, must focus on the service work in the Olympic year, ensure food safety and hygiene and staff health, and achieve "three satisfactions".

With the care and help of the correct leaders in the institute, the direct leadership and strong support of the leaders of the administrative department, the care and help of the leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all the staff in the institute, and the joint efforts of all the old and new staff in the staff canteen, we have successfully completed all the production tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services. The work in 20__ years is summarized as follows:

I. Completion of main work indicators for the whole year: operating income, expenditure, personnel training, food safety and hygiene, others, etc.

Second, rely on the leadership, rely on the backbone, mobilize workers, establish rules and regulations, and promote reform and innovation.

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2. Insist that the leading group with the team leader as the core hold a management meeting once a week, and insist that all employees go to work half an hour early every Friday to hold a study and life meeting, summarize the arrangement work, reward the excellent and evaluate the poor, promote new products, demonstrate standardized services, etc. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. Apply for computer equipment, keep abreast of market supply information and all kinds of food hygiene and safety information, and promote new products. We update and formulate recipes and arrange production tasks every week, offer night catering service at the same time according to the needs of experts in the hospital at night, and constantly introduce various flavor foods and seasonal snacks, which are well received by employees and diners in the hospital.

4. Contact the manufacturers, introduce various barbecue equipment and beverage filling equipment in succession, and put them into the operating room and other relevant departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.

5. Make great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff in the hospital, the long-standing problem of outsiders entering the operating room has been effectively solved.

6, establish and improve the supervisor's regular follow-up system.

7. Establish and improve the registration system for bulk delivery of scheduled goods.

Although sweating like a pig, but still adhere to the civilized reception, standardized service, responsive, do something, relieve the worries of employees, institute employees are more satisfied with this.

3.202 1 annual work summary of staff canteen

Time flies, it has been the end of recent years, and another year has passed in a blink of an eye. Looking back on every day in the past, as a canteen worker, I really felt the great responsibility and heavy work pressure in the past year. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized and reported as follows:

I. Work attitude

Since the beginning of this year, we have taken serving all kinds of life in an all-round way as the annual goal, adhered to the people-oriented principle, cared about the lives of workers, and earnestly grasped the important link of doing good deeds and doing practical things for the broad masses of cadres and workers, so as to make the staff canteen truly a satisfactory place for cadres and workers. Especially since the introduction of the eight regulations, we have been able to insist on educating the canteen staff on "life service is no small matter" and "it is our duty to do well the reception and service of employees" according to the actual situation of the unit, so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to the service work. Since the beginning of this year, all employees in the canteen have been able to do their jobs wholeheartedly, which has been well received by leaders and employees.

Second, the quality of service.

The work of the staff canteen often deals with cadres and workers, involving some specific problems such as eating and drinking, which is considered as "thankless work". In this case, we didn't fail because we did a lot of work.

Everyone's recognition and regret, but try your best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders, cadres and workers, set an example, strengthened management in all aspects, and constantly created good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing all kinds of management well, we have also done a lot of work in changing service attitude and improving service quality. Always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.

Third, the kind of food.

In terms of dining, we should not stop at the general level of letting cadres and employees only eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of superior leaders. At present, the staff canteen provides working meals twice a day, with more than five kinds of staple food and more than eight kinds of non-staple food, with two meats, four vegetables, two meats and one soup for each meal. In order to do this work well, the management, service and cooks of the staff canteen are all focused on one thing, and strive to provide satisfactory and high-quality services for cadres and workers wholeheartedly. The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision.

Fourth, health status.

In a positive and responsible attitude, do a good job in food safety and hygiene. Life service is complicated, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers. Therefore, we must conscientiously implement the Food Hygiene Law, take strengthening food hygiene management and comprehensive service management in all aspects of life as the top priority, put it on an important management agenda, earnestly put the responsibility on people, pay close attention to implementation, and achieve results.

Verb (abbreviation of verb) personnel coordination

Coordination is an important work that runs through all aspects of work, and both affairs and services contain the content of work coordination. First of all, we should coordinate the relationship between the superior and the subordinate, respect the superior but not blindly follow, serve the superior without giving in and not violating the principle. We must be sincere and friendly, and we must not deceive our superiors and delude our subordinates, nor can we deceive our superiors and delude our subordinates. Secondly, we should coordinate internal and external relations, seek support and cooperation from the outside, and seek unity and progress from the inside. External coordination focuses on mutual cooperation, seeking common ground while reserving differences, avoiding conflicts and creating a good environment for law enforcement cooperation. Internal coordination is mainly to coordinate the relationship between the canteen and the outlets, solve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency, and achieve the purpose of coordination on the basis of respecting the business authority. Third, coordination must pay attention to methods. Seek truth from facts and proceed from reality. In order to prevent generalizations, trees can't see the forest. We should coordinate issues from the desire of unity and seek common ground while reserving differences. We must strictly observe justice, be impartial, and be sincere and fair. Don't look at and deal with coordination work from personal feelings or local interests.

The next work plan of intransitive verbs

First, we should further understand the importance and necessity of doing a good job in comprehensive life service. Strengthening life service is an important measure for our newspaper to implement Scientific Outlook on Development, adhere to people-oriented, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. Caring for the life service of cadres and workers is actually a political issue and a mass viewpoint. Therefore, we

We should deepen and improve our ideological understanding, translate it into concrete actions, do everything possible to create good conditions, further run the staff canteen, facilitate the dining of cadres and workers, and make our due contribution to the sustainable development of the newspaper.

Second, we must constantly strengthen management and do a good job in service quality. The next step is to focus on one center, highlight the principle of "two acts" and realize three transformations. Focusing on one center is to closely focus on the work objectives of the newspaper, closely combine life service with the overall development of the newspaper, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of rallying people's hearts and promoting development. Highlight the principle of "two laws". Is to strive to serve the cadres and workers, do good things and do practical things for them. Through our efforts, life service has truly become a bridge and link between newspaper leaders and cadres and workers. To realize the three transformations is to realize the transformation of thinking mode, management mode and work style, take the satisfaction of cadres and workers as the standard to test our management work, and constantly push all the work to a higher level. And through our efforts, the service satisfaction rate of the staff canteen has been greatly improved, and the service efficiency has achieved practical results.

Of course, although some achievements have been made this year, there is still a certain distance from the requirements of superior leaders and the expectations of cadres and workers. Especially in the new situation of rapid reform and development of the newspaper industry, our work rhythm is not big enough. These all need to be continuously improved in the future.

In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and sincere, and make silent contributions to the cause development.

4.202 1 annual work summary of staff canteen

In the busy work, the new year is coming unconsciously, and 20__ years is a meaningful, valuable and rewarding year. Looking back on this year, under the guidance of the company's management policy of "Three Decisions, Three Forces and Three Implementations" and with the strong trust and support of the leaders of the General Affairs Department, I was able to give full play to my professional expertise and improve my management ability on the platform of Li Shen Restaurant. This is my luck and honor, at the same time, this kind of trust and support also makes me deeply stressed; The responsibility is great. Reviewing and summarizing the work of the past year is the improvement and improvement of next year's work, and it is also the starting point for doing a good job next year. In order to sum up experience, carry forward achievements and overcome shortcomings, we will briefly review and summarize our work in the past 20 years as follows.

1. It is my work goal and task to ensure the food safety of employees and continuously improve their satisfaction.

In 20__ years, our company's restaurants served meals as many as five times a day, and the average number of people eating every day reached 6.5438+0.3 million, which was more than 4.7 million a year, not including diners who ate at various reception activities. With so many people and such a concentrated dining place, food safety is the top priority, and ensuring the food safety of every employee is my primary goal and task. As an enterprise, "to grasp the hearts of employees, we must first grasp the stomachs of employees." At the beginning of the year, the company issued a departmental management index that the satisfaction of restaurant service should reach 75% within 20 years. As a restaurant manager, this is my work goal and my unshirkable task.

2. Start from the source, start from the details, and formulate food safety measures.

In order to improve the food safety awareness of catering contractors, under the guidance of leaders, I combined the knowledge I learned in the training of "food safety officers" with my usual accumulated experience, made a food safety-related training courseware, and trained the relevant personnel of the fifth catering contractor several times. The fifth phase of the restaurant contractor qualification file, the contractor employee health certificate file, the contractor material supplier qualification file and the contractor certificate and ticket claim file were established for filing. Regularly update and check the established documents and records. If you find any violations, please correct them immediately. At the same time, the established files are classified and made into electronic versions, which provides a basis for the daily management of restaurants and the audit of relevant parties in the company. Conduct random sampling inspection on the contractor's warehouses, storerooms, refrigerators and freezers, immediately order the destruction of prohibited additives, expired, rotten, illegal commodities and raw and cooked mixed products, urge the contractor to regularly carry out pest control and rodent control in the relevant areas of the restaurant, help guide suppliers to formulate standardized operating procedures and operating instructions for procurement and storage, make kanban walls, and train and supervise the implementation of relevant personnel.

Environmental sanitation of the contractor's warehouses and storerooms; Check the storage temperature and sanitary conditions of refrigerators and freezers from time to time, and correct the problems immediately if found. In order to improve the management level of all aspects of the restaurant, a series of management systems have been established, including the morning inspection system for contractor service personnel, the system that abnormal employees are not allowed to take up their posts, the health management system, the responsibility chart of the health area, the operation instructions and workflow of each processing procedure, the checklist of important nodes in each process, the dishwashing room, the thermal disinfection warehouse and the daily disinfection records of tableware. Air disinfection records; Food sample retention inspection system and sample retention records. All aspects of the restaurant can be supervised and inspected according to the system, which greatly improves the management of food safety and environmental sanitation.

3. Increase the vitality, tap the potential, adjust the dietary structure according to the needs of employees, and continuously improve employee satisfaction.

With the increasing GDP and labor costs in China, the prices of food raw materials are also rising, which brings great difficulties to the quality of meals provided by restaurants. I give full play to my advantages as a "second-class public nutritionist" in my work, carefully scrutinize the recipes reported by the contractor every week, and strive to achieve balanced nutrition, reasonable collocation of meat and vegetables and diversified tastes. Because the employees of our company are characterized by the vast majority of northerners, I will take pasta and steamed rice as a breakthrough, increase the variety of pasta tastes and improve the original pasta formula. The fifth phase of the restaurant is made on site and the equipment is in good condition. I help the contractor to formulate standardized recipes for improved dishes, and constantly introduce new dishes according to the changes of seasons and diners, enrich the staff table and serve as a practice base for food varieties in other restaurants, and constantly export recipes for other restaurants. The fourth phase restaurant is a distribution mode, and the on-site production equipment is seriously aging. Although two new equipments have been added, the output of meals is still limited. Under the guidance of the leader, I integrated the processing equipment of the fourth phase restaurant and dormitory restaurant, basically achieved the expected purpose, and introduced a series of new varieties, which were well received by employees.

The dining staff in apartment restaurants are mostly young people around the age of 20. Their consumption mentality is novelty, quickness and change, and they are willing to accept new things. However, the outdated restaurant business model cannot attract employees to spend here. In view of this situation, the breakfast in the apartment restaurant is adjusted, and the food is made into a set meal, which is packaged around the words "diligence and innovation"; Increase portable porridge, open a separate window to limit sales, improve sales speed, so that employees who go to work do not waste time buying breakfast. In the dining room of dormitory, the word "all" was used to introduce the management concept of food street, and a large number of snack foods and local snacks were added. Judging from the feedback from the dining staff, the effect is good. In order to ensure that food can meet the prescribed standards of imported ingredients, the market supply price of ingredients should be investigated first, and the import cost should be calculated by randomly sampling the food supplied by restaurants according to the market price, so that the food can meet the prescribed standards of imported ingredients as well as possible.

Secondly, in terms of service, we strive to achieve standard and standardized services, and specially produced the courseware "Basic Training of Service Awareness for Restaurant Service Staff", and conducted many trainings for relevant restaurant staff. The dining environment of the staff canteen is the concrete embodiment of the management level of the restaurant, which will directly affect the dining mood of the staff and is one of the important factors affecting the satisfaction of the staff with the service of the fifth phase restaurant. In addition, according to the instructions of the leader of the General Affairs Department, the restaurant contractor is required to clean and keep the floor, tables, chairs and countertops in the dining area between meals, and then scrub and disinfect them after meals. The contractor's service personnel have been trained in cleaning process and operation skills. In 20__ years, all previous employee satisfaction surveys have reached or exceeded the management goal of 75% satisfaction with restaurant service stipulated at the beginning of the year. In the past year, there have been some problems in the restaurant, such as the waiter's sanitary protection is not standardized, the tableware is not clean, and there are foreign objects in the food. There have also been cases where our employees slipped and fell in the fifth phase restaurant. Although it did not cause serious injuries, it also shows that there are still problems in the cleaning between meals in the fifth phase restaurant. The oil pool and sewage well belonging to the restaurant have also escaped many times, which is also the deficiency in my daily management and the focus of my supervision in the coming year.

4. According to the needs of different guests, constantly change the variety of meals and improve the service level.

The reception of the fifth restaurant is a window of the company's external service and a concrete embodiment of the overall level of the restaurant. I will start with the service process in the fifth phase of restaurant management, help guide the contractor to formulate the service process and specifications for guest meals and banquets according to the hotel service model, and train the contractor's service personnel in standardized service processes, including standing posture, service terms, service during table setting, serving and dinner, so as to improve the service level of the fifth phase of restaurant. According to the different specifications of the guest meal, the refinement of the guest meal application form not only standardized the quality of the dishes in the fifth phase of the restaurant, but also allowed the restaurant department to order meals with a clear aim, making a model of guest meal service. Strive to leave a good impression on the dining staff through the guest meal service and win glory for the company.

Thank you for the trust and advice of the leaders of the General Affairs Department and my supervisor in the past year, and thank my colleagues for their active cooperation and help in their work. Due to my limited management level, there are many shortcomings in my work. I will conscientiously sum up, learn modestly, and correct the existing shortcomings as soon as possible. In my future work, I must improve my own quality and further strengthen management. Live up to the expectations of the leaders, and strive to make the work of the fifth phase restaurant to a new level.

5.202 1 annual work summary of staff canteen

Looking back on 20 years, with the support of leaders and colleagues, as a chef, I have always insisted on setting an example, high standards, strict requirements and unity. Provide customers with exquisite dishes and quality services; In order to realize the economic and social benefits of the hotel, we are diligent and conscientious. The specific work in the past year is summarized as follows:

1. Operation: Under the guidance of the leaders, I brainstormed and worked out a reasonable business plan. For example, according to the consumer psychology of customers, we introduce some green food and wild food; According to the characteristics of seasonal raw material supply, we provide some dishes with farmers' characteristics, as well as seasonal scented tea for guests.

Second, management: people-oriented, I combine the actual situation of employees, regularly conduct targeted cooking training for employees, and often encourage them to do their jobs well. Through hard work, the comprehensive quality of employees has been improved, such as paying attention to gfd, observing kitchen rules and regulations, and constantly improving cooking skills. Some employees even began to try to make new dishes themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

Third, quality: the quality of dishes is the core competitiveness of hotel catering. As a head waiter, I set an example to help chefs strictly control the quality of dishes. We have made a list of feeding standards and production procedures for each dish, and the cooking is carried out in strict accordance with the standards to ensure the stability of color, aroma and taste of each dish; We also listened carefully to the opinions of the restaurant staff and the feedback from the guests, summarized the problems existing in the dishes made at each meal, and analyzed the shortcomings of the kitchen to the staff in time at the daily regular meeting; We often add new dishes to ensure that repeat customers can taste new flavors every time.

Fourth, health: strictly implement "_ _", do a good job in food hygiene and safety, and do a good job in all aspects of food processing. According to the regulations, every employee must be responsible for his own health area, and I will conduct irregular inspections. We use all available forces to ensure food hygiene and safety, and prevent customers from food poisoning, resulting in unnecessary consequences.

5. Cost: Under the condition of ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I also summed up some new ways to reduce costs. For example, grasp the inventory situation, resolutely implement the principle of "first in first out" and sell raw materials with long inventory time as soon as possible; Develop non-cost dishes and make the remaining raw materials of the main course into tray dishes to reduce the cost; Let every employee know the unit price of raw materials he uses, estimate the value of raw materials every day, so as to implement cost control to every employee, and let all kitchen employees care about the cost, thus achieving efficiency.

To sum up, in this year, through the joint efforts of the team, we have made remarkable achievements in kitchen management; We have made great achievements in food innovation, food quality, cost control and staff quality improvement. Of course, we still have some shortcomings. From this incident, I also deeply feel that my work is challenging and innovative. In the future, I will definitely lead my team to constantly accept challenges, be brave in innovation and make more exquisite dishes.

On the occasion of saying goodbye to the old and welcoming the new, we will continue to strengthen management, quality and hygiene monitoring and cost control on the basis of 20__, and at the same time improve our working ideas, inspect new dishes and speed up the innovation of dishes, so as to create better economic and social benefits in 20__.

But I believe that with the guidance and help of leaders and colleagues, our team will be able to seize the opportunity, meet the challenge and move towards a fruitful 20__!