At the beginning of 1 20xx, according to the overall work plan of the institute and in combination with the current economic development situation, the on-the-job dining subsidy standard of the staff of the institute was raised, and the staff canteen was required to strengthen basic management, vigorously reform and actively innovate and develop. It was emphasized that the staff canteen, as a key department of logistics support, must focus on doing a good job in service, ensuring food safety and health and the health of the staff, and achieving "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 the 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, all the production (work) tasks in the whole year have been successfully completed, and good economic and social benefits have been achieved, accumulating more practical experience and a good material foundation for future services.
First, the completion of the main work indicators throughout the year:
(Operating income, expenditure, personnel training, food safety and hygiene, others, etc.). ).
Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.
1. Since April of xx, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, the "Very Standardized Staff Code" (later published the "Staff Post Responsibility Letter") was formulated, and the nature, responsibilities and norms of work were defined. Organizationally, the service concept that the staff canteen should seek development through reform and survive through development is established ideologically.
2. From April of xx, the leading group with the team leader as the core held a management meeting once a week, and every Friday, all employees went to work half an hour in advance to hold a study and life meeting, summarizing and arranging work, rewarding the superior and evaluating the inferior, introducing new products and demonstrating standardized services. 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. From April of xx, apply for computer equipment to keep abreast of market supply information, food hygiene and safety, new product promotion and other information. Make recipes and arrange production tasks every week. Each production group is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night outpatient experts in the hospital, and constantly launch various flavor foods and seasonal snacks, which are well received by hospital staff and diners.
4. From April of xx, we began to contact manufacturers, and introduced various barbecue equipment and beverage filling equipment one after another, and placed them in the operating room and other relevant departments in time to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.
5. Since April 5.xx, we have made great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff of the institute, the problem of foreigners entering the operating room, which has been the biggest problem for a long time, 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.
8. The most important link is that, with the support of hospital leaders and the strong cooperation of various departments, the renewal of dining cards for on-the-job employees in the hospital has been successfully completed since August of xx, and more than 1400 unidentified dining cards have been eliminated, which fundamentally guarantees the dining benefits of employees in the hospital and maximizes the care of hospital leaders for employees.
Third, improve the consciousness of all employees by humanized management according to law, give full play to everyone's enthusiasm to overcome difficulties, strive to ensure food safety and hygiene, and ensure the successful completion of major political activities such as welcoming the Olympic Games (Paralympic Games).
The continuous high temperature and high humidity weather since this summer is a great challenge to the catering service industry, especially in July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of some raw materials and finished products of people or main and non-staple foods. In addition, the operation room is narrow, the storage capacity is seriously insufficient, and it is easy to rot and deteriorate, which brings great difficulties to food safety production and staff work.
Under the direct leadership of the chief of the catering department, all employees should stick to their posts and do their jobs step by step. They should not only ensure the completion of daily production tasks, but also be busy delivering food and water to various departments and departments, especially after changing and adjusting the supply time of semi-finished products according to the requirements of the institute, the time between 16: 00 and 16: 50 every day is less than/kloc. As you can imagine, it is difficult to complete the supply of main and non-staple food from 8,000 yuan to10,000 yuan. However, despite sweating profusely, the staff still insisted on civilized reception, standardized service, responded to requests and did something, which relieved the worries of the staff, and the staff of the institute were more satisfied with it.
Summary of canteen work 2 Our school has always attached great importance to the management of canteen hygiene and breakfast quality, and established the school hygiene management department, headed by the principal himself and composed of school administration and logistics related personnel. At the same time, we have also formulated a detailed school health management system, which is regularly inspected and implemented in the canteen. We also applied for a food hygiene license and conducted an annual review on time. In the specific canteen management, we have taken the following measures:
First of all, in terms of raw material quality and rough machining:
1. Raw materials shall be purchased by special personnel at designated long-term supply points.
2, equipped with a special raw material inspector, experienced, rotten and other unqualified raw materials are resolutely not allowed to enter the school cafeteria.
3. Raw materials have special containers, and raw materials must not be polluted.
4. There is a special raw material processing site.
5, raw material cleaning to separate meat and vegetables.
Second, in terms of food storage:
1, food is stored by category and neatly arranged.
2. There are food shelves and containers, which should be stored away from walls and the ground.
3. The warehouse should be dry and ventilated, with damp-proof and mildew-proof facilities.
Three, food production and catering do:
1, good ventilation and light transmission, convenient and reasonable water supply and drainage.
2. The ground is made of nontoxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulated water.
3. Paste the white tile dado.
4, the ceiling is smooth and tidy, no mildew, no cobwebs.
5. There are white tiles on the stove and dining table, which are kept without stains.
6. Provide sanitary facilities against flies, insects and dust.
7. There is a green vegetable soaking pool. It takes 20 minutes to buy vegetables.
Four, tableware do:
1, there is a special person responsible for the cleaning and disinfection of tableware.
2, equipped with tableware washing pool, washing pool and disinfection pool.
3. Cleaning measures have been taken for sterilized tableware.
Five, canteen health personnel do:
1. All employees in the canteen have passed the health examination and obtained health certificates.
2. Work clothes are required, and the hair shall not be exposed.
3, pay attention to hygiene, no nails, no ring.
4. Don't spit everywhere, and don't litter.
Six, in terms of environmental health:
1. Cover and lock the indoor swimming pool.
2. Keep the environment clean, with no sanitary corner and no dust.
3, there is a trash can and stamped, which can be removed in time.
4. Keep the drainage ditch unobstructed.
Seven, the existing problems:
Due to the limited space and dilapidated buildings in our school, we will start reconstruction immediately after the funds of the village Committee are in place.
At the beginning of the year, according to the overall work plan and the current economic development situation of the hospital, the on-the-job dining subsidy standard of the staff in the hospital was raised, and the staff canteen was required to strengthen the basic management, vigorously reform and actively innovate and develop. It was emphasized that the staff canteen, as a key department of logistics support, must make great efforts to do a good job in the Olympic service, ensure food safety and 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 the 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, all the production (work) tasks in the whole year have been successfully completed, and good economic and social benefits have been achieved, accumulating more practical experience and a good material foundation for future services. The specific canteen work is summarized as follows:
First, the completion of the main work indicators throughout the year:
(Operating income, expenditure, personnel training, food safety and hygiene, others, etc.). ).
Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.
1. Since April of * *, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, a "very standardized staff code" was formulated (later, the post responsibility letter of the staff was published), and the work nature, post responsibilities and work norms were clarified. Organically established the service concept that the staff canteen should seek development through reform and survive through development.
2. From April of * * year, the leading group with the team leader as the core held a management meeting once a week, and every Friday, all employees went to work half an hour in advance to hold a study and life meeting, summarizing and arranging the work, rewarding the superior and evaluating the inferior, introducing new products and demonstrating standardized services. 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. From April of * * year, apply for computer equipment, and keep abreast of market supply information and all kinds of information about food hygiene and safety, new product promotion and so on. Update and formulate recipes every week, arrange production tasks, require each production group to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night outpatient experts in the hospital, and constantly launch various seasonal snacks, which are well received by employees and diners in the hospital.
4. From April of * *, we contacted the manufacturers and introduced various barbecue equipment and beverage filling equipment one after another, and put them into the operating room and other relevant departments in time to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.
Since April 5, * * has made great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff of the institute, the biggest concern for a long time-the problem of foreigners 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.
8. The most important link was successfully completed in August of * * with the support of the hospital leaders and the strong cooperation of all departments, and more than 400 unknown meal cards/KLOC-0 were eliminated, which fundamentally guaranteed the dining welfare of the staff in the hospital and realized the care of the hospital leaders for the staff to the maximum extent.
Summary of canteen work 4 Time flies, and another year has passed in a blink of an eye. Looking back on every day in the past 20xx years, as the monitor of the canteen, I feel deeply responsible. Because the quality of the whole canteen will directly affect the health of all employees and the brand reputation of Guangjin Restaurant. Therefore, in order to sum up experience, the canteen work can be brought to a new level in 20xx, and the work in 20xx is summarized as follows:
I. Work attitude
In 20xx, we insisted on the concept education of "service in logistics life is no small matter" and "it is our duty to do a good job in employee service", so that everyone can realize the importance of their work ideologically and consciously devote themselves to various services. Since the beginning of this year, all the staff in the canteen have done their best to do their jobs and serve warmly, which has been highly affirmed and praised by the leaders of Ling Xing Company.
Second, the quality of service.
Canteen work often deals with employees, which is an important window for enterprises to reflect the level of welfare benefits. Since the beginning of this year, we have lived up to the expectations of the two companies, strengthened management and improved service attitude. To provide quality services for everyone, while implementing standardized management. Strictly guarantee the meal time. In the past year, no one has ever complained about feeding time.
Third, the kind of food.
According to the requirements of the leaders, we have made more efforts in food quality this year. According to years of experience, now four meals a day, nutrition collocation, making scientific dining recipes. Every meal of pasta is refurbished, and new varieties are constantly produced. Make sure that every meat dish and side dish has five or six kinds of meat and vegetable combinations. Weekly recipes and recipes have also been formulated and published for your understanding and supervision.
Fourth, health status.
We do a good job in food safety and environmental sanitation in a serious and responsible spirit. The most fundamental requirement of canteen work is to be responsible for the life, health and safety of employees. Therefore, we have been conscientiously implementing the Food Hygiene Law, taking strengthening the safety and hygiene management of food, tableware and the environment as the top priority, and making unremitting efforts to ensure that the responsibility lies with people. In food storage, raw and cooked foods should be strictly separated and sealed with plastic wrap. In the disinfection of tableware, it is implemented to people.
Verb (abbreviation of verb) personnel coordination
Since the beginning of this year, managing and coordinating the relationship between canteen employees has made everyone form a positive working enthusiasm and a positive and serious working attitude. We learn from each other in business and learn from each other's strengths. Work together, work hard, and don't keep up with the joneses. Care for each other and help each other warmly in life. Create a good working environment.
Six, the existing shortcomings and the next work plan
Disadvantages: There is still waste in the use of materials this year, such as condiments. Pay attention to and improve the work of 20xx. At the same time, improve the inventory records, find problems in time and rectify them in time.
Closely around the company's 20xx work objectives, we will closely combine our own services with the overall development of the company, win customer satisfaction with high-quality services, and then promote the development and growth of the company's business.
In 20xx years, although some achievements have been made, there is still a big gap between the requirements and expectations of company leaders. In 20xx, we will continue to improve and continue to contribute to the development of golden food with a dedicated and pragmatic team.