Summary is a written material to analyze and study the experience or situation at a certain stage of work, study or thought. It can help us sum up our previous thoughts and carry forward our achievements, so prepare a summary well. But what are the requirements for summary? The following is a summary essay about the work of school canteen administrators, which is for your reference only and I hope it will help you.

Summary of school canteen administrator's work: model essay 1 at 5 o'clock in the morning, I started from home with hazy mist, and went home at 6 o'clock in the evening in the sunset. Since I entered the factory in 1994, I have been on the road to xx for 16 years. /kloc-for 0/6 years, I thank the factory leaders for their concern and colleagues for their help. Thanks to everyone's encouragement and affirmation, I have made some achievements in my work. There is a saying in the words of ordinary people, "Do a line and love a line". Although in the eyes of others, it may be that my work is too ordinary, but it is my love for the kitchen that makes me strive to make my own wonderful work in an ordinary post. Xx years passed, I sorted out my work and reported it to the factory leaders and comrades.

First, do a good job in hygiene and create a warm environment.

I have been the monitor of the kitchen since I entered the factory. I have seen many food poisoning incidents on TV, so the factory leaders attach great importance to this aspect, and I have never relaxed myself. From choosing vegetables to washing vegetables and cooking, we can say that our kitchen strictly controls all the passes. /kloc-for 0/6 years, there has not been a food poisoning incident, which has responded well to the call of factory safety production and safety management. After every meal, we always clean up the garbage and leftovers at the first time, and clean the canteen regularly, so as to clean it every day without interruption. It creates a clean and hygienic dining environment for the employees of the whole factory.

Second, reduce the cost of buying food and renovate the dishes.

As the first level of buying food in the canteen, my task is very arduous. Based on the principle of welfare for employees, the price of vegetables in the factory is lower than the market price. Therefore, I have to reduce the cost of buying vegetables to match the work in the factory. It is necessary to ensure the freshness of the dishes and buy low-priced products. Many times, I always pick from one end of the market to the other. Although the work is arduous and hard, I am glad to see that everyone can eat delicious meals.

For recipes, our kitchen class also holds regular discussion meetings. Through continuous learning, we have been improving our ability. Make sure that the food is not heavy every day, the diet structure is rationalized, and there are many dishes with vegetarian dishes. Try your best to make everyone eat well.

Third, play an exemplary role and strive to satisfy everyone.

As the monitor of the kitchen, in addition to coordinating the internal work and division of labor, I always take the lead in my daily work, not that I am taller than others, but that since I am a small leader, I must set an example at any time. If you don't do it, others will slack off. In short, I try my best to make everyone satisfied with our food and kitchen work!

Xx years have arrived, and I am also making progress with the growth of the factory. I will try my best to do my job well. In the new year, I will create a more satisfactory and comfortable dining environment for everyone, so that everyone can eat well and be healthy, and do a good job in logistics support for xx factory!

Summary of the model essay on the work of the school canteen administrator 2 xxxx Under the leadership of the school leaders and with the help of my colleagues, I successfully completed the accounting work of the school canteen and achieved certain results. The main work is summarized as follows:

1, correctly perform accounting duties and exercise functions and powers, earnestly study national financial policies and laws, and be familiar with financial systems; Actively study accounting business, master professional knowledge and master accounting techniques and methods; Love one's job, be loyal to one's duties, be honest in performing official duties, and strictly observe professional ethics; Strictly abide by laws and regulations, adhere to principles, and implement relevant accounting regulations.

2, according to the financial system and expenditure standards stipulated by the superior, often know the school canteen funds demand and usage, take the initiative to assist the canteen administrator to make good use of funds. It ensures the service quality and benefit of the canteen to run on the normal track.

3. Review all expense vouchers in the work and settle them in time to ensure that all expenses meet the requirements and all accounts are clear and accurate. The use of funds and existing problems, often report to the relevant leaders for instructions.

4, in accordance with the provisions of the annual, quarterly, monthly budget statistics and monthly settlement, be accurate, and timely report to the leaders in charge.

5, all financial documents, timely sorting, binding and preservation.

6. Guide and help the cashier.

In the past year, I worked hard and successfully completed the tasks of the school, which was affirmed by the leaders and praised by many colleagues. This is a spur to me. In the new xxxx year, I will devote myself to my work with more enthusiasm.

At the beginning of 20xx, according to the overall work plan of the Institute and the current economic development situation, the on-the-job dining subsidy standard for 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 logistics support department, must make great efforts to do a good job in 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 leaders at all levels in the institute, the cooperation and help of all relevant departments, the understanding and support of all employees in the institute, and the joint efforts of all new and old employees in the staff canteen, we have successfully completed various production (work) tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services.

1. 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 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 of seeking development through reform and survival through development has been 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. Since April of xx, computer equipment has been added to keep abreast of market supply information, food hygiene and safety, new product promotion and other information. And by updating the recipe every week, each production team is required to introduce no less than two new varieties every month. At the same time, according to the needs of night clinic experts in the hospital, night catering services are provided, and various seasonal snacks with flavor foods are continuously introduced, which are well received by hospital employees 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.

Since April, 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 whole hospital, the problems such as cough and benzene entering the operating room, which have been the biggest problems for a long time, have 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.

Fourth, leaders attach importance to it, the backbone is responsible, and all staff are mobilized, and efforts are made to create a new situation of scientific and reasonable nutrition and hygiene in catering services. The staff of the institute can't put it down, competing to taste it, and the demand is in short supply.

1. Under the personal leadership of the supervisor of the food and beverage department, each production team completes the supply of main and non-staple foods on a monthly (weekly) basis, and posts the variety and quantity of each food and beverage to each processing link, so that each staff member can always see the specific requirements such as more purposefulness, sequence and priority. At a glance, it reduces the blindness of work, and at the same time, because the responsibility is implemented to individuals, it better solves the problem of poor taste of products processed in the past.

2. A large number of main and non-staple food products have been added, most of which were made by the chief of the catering department personally guiding employees or visiting other units, food supermarkets and other places to study and try, which greatly promoted the enthusiasm of employees to learn new knowledge, learn new skills, be brave in practice and try innovative products.

3. Overcoming the shortage of manpower and the narrow operation room, the service of stir-frying and single stir-frying was opened in time, but due to the limitation of restaurant area and personnel demand, diners could not get the dishes they ordered in a short time.

Five, the leadership is in command, the backbone checks, full participation, strengthen the cost accounting management of the staff canteen, actively resolve the unfavorable factors, and strive to do a good job in catering supply, while ensuring that the supply price remains stable, the economic income is stable, and the profit and loss standards meet the set range.

In order to quickly reverse the unfavorable factors such as the rising labor cost in the market supply price brought about by the changes in the economic development situation in recent years, from April of xx, several key units were organized to hold a meeting with suppliers and merchants (vendors) to sign supply and marketing contracts, effectively control the quality of main and non-staple food raw materials, and ensure the consistency of variety, quality and price. Supervisors are required to perform their duties, strictly control the barriers, find problems and solve them in time. In the second half of this year, the market supply situation is still tight. The prices of staple food and non-staple food raw materials have risen sharply, and the labor costs have continued to increase. They still maintain a good level of economic income and always ensure that the monthly income profit and loss standard does not exceed the prescribed scope.

Some problems and future ideas of intransitive verbs

1. Due to the demolition, some normal work of the staff canteen has been greatly affected, and many urgent matters can only be discussed. The staff also have more doubts about this, which may not be conducive to further improving the catering service.

2. In addition to providing technical training for the regular staff of the Institute, it seems that young foreign employees who have worked in the Institute for a long time, have certain organizational management ability and have been in charge of various groups should increase their training (training), increase investment, conduct targeted training, sign use contracts (agreements) to clarify their rights and responsibilities, give full play to their intelligence and make greater contributions to the future development of the Institute.

3. With the development of social and economic situation and the continuous improvement of people's living standards, the requirements of the staff of the institute for nutrition, hygiene, science and rationality of three meals a day will become higher and higher and more specific. As a large-scale internal catering supplier, the status and working nature of the staff canteen are becoming more and more indispensable, especially in maintaining the normal operation of the research institute in food safety and hygiene. Therefore, in addition to introducing necessary competition, we should also increase investment in staff canteens, update equipment and improve the working environment.

4. In view of the fact that some cooking machines and equipment in the staff canteen have been used for many years and are in disrepair, there are serious problems in environmental protection, safety and energy consumption that need to be updated. It is suggested that the leaders of the hospital make certain arrangements when coordinating the economic planning of the hospital next year.

In the past year, the staff in the canteen have made some achievements and accumulated a lot of experience in providing safety services for college employees. Looking forward to next year, the staff of the staff canteen are determined and confident, and will never live up to the expectations of the staff and the trust of the hospital leaders, strive to innovate, further improve the service, and strive to make greater contributions to the development of the hospital.

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