20 18 summary of the annual work of the staff canteen (1) under the correct leadership of the company's leaders and competent leaders, with the strong support of various departments, the staff canteen has worked hard, pioneered and innovated, and forged ahead, effectively maintaining the preparation and orderly development of the canteen and ensuring the standardized operation of the canteen. A lot of work has been done in strengthening management, perfecting mechanism, stabilizing thinking, perfecting system, safety management and completing tasks, which are summarized as follows.
First, focus on the overall situation and raise awareness.
I insist on food security for employees, constantly adjust the food quality and diet structure of main and non-staple foods, correct service attitude ideologically, strengthen personal understanding, improve cooking skills, improve food environment, do a good job in food hygiene, ensure food quality, strengthen canteen management, eliminate waste, and strictly control procurement. , so that our normal work in an orderly way, all the work and the overall situation of the company have made a rapid leap. In this case, my work rhythm, various management and life support work can keep up with the excellent situation of the company's rapid development. At the same time, I insist on people-oriented, care about employees' lives, and do a good job in the canteen without relaxation, so that the employees' canteen can truly become the "home of employees" and the home that cadres and employees are satisfied with. Can keep up with the overall situation of the company's work, closely contact with the actual situation of the unit, adhere to the self-awareness of "life service is no small matter" and "it is our duty to do a good job in all kinds of reception services for employees", and realize the importance of doing a good job ideologically, so as to consciously devote themselves to all kinds of service work.
Second, strengthen management and standardize operation.
Strengthening the interaction between managers and workers involves some specific issues, such as diet, which is considered as a "thankless job". In this case, I didn't slack off on my work because I did a lot of work but didn't get everyone's approval, but tried my best to do all kinds of services well. Did not live up to the expectations of the company, leaders and cadres and employees, set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing service methods, changing service attitudes and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to bring convenience to cadres and workers as much as possible and make everyone feel at home when dining in the canteen.
Third, unity and cooperation, quality service.
The tasks of the staff canteen are fragmentary and complicated, but each task is closely related to the overall work of the company and the quality of life of cadres and workers. Therefore, with the support of the competent authorities, it is the focus of our work to insist on food supply and improve quality service. When it was first established, the staff canteen was understaffed and had a heavy workload. The weather is hot. In order not to affect my normal work, I can strictly obey the arrangement of the leaders, regardless of the conditions, and go all out to do a good job in food security. In order to do this job well, we have made more efforts in service attitude and food quality, shared the same interests with colleagues in canteen management and service, and tried our best to bring high-quality service to cadres and workers, which has won unanimous praise from employees.
Fourth, pay special attention to hygiene and keep it clean and tidy.
Strengthening the sanitary management of the canteen is an important part of the catering work, which involves the health status of every dining staff. As chefs, we attach great importance to the idea and action, so as to clean the canteen floor, doors and windows, operating table and dining table every day, so as to be free of dust, grease and sundries. It is necessary to strengthen the washing and disinfection of tableware, ensure that every meal is disinfected, and at the same time do a good job of personal hygiene, maintain a high standard of personal hygiene, and ensure that every meal is free of sundries. Make the dining environment of the restaurant meet the hygiene standards.
5. Plan procurement to ensure quality.
The purchase of staple food and non-staple food is related to the quality and taste of dishes, and also to the physical and mental health of employees. As a canteen worker, we should plan, take measures and step by step, use it first and then use it, which is cheap and good, and we should not buy rotten food, expired food or food harmful to people's health. Shop around to ensure that the food standards of employees are not wasted or lost.
Six, strengthen management, safety precautions
Strengthening management on the basis of ensuring supply and service, the safety of canteen is also one of the key points, and it is also the key defensive position of a unit. As a canteen worker, I always keep in mind the safety work, always check the use of power supply, the management and use of gas tanks, the locking of doors and windows at night, including cutting off electrical appliances and power supply when not in use, doing a good job in food quality inspection, preventing food poisoning, and nip in the bud for the orderly development of the company's work and employees.
Of course, although some achievements have been made this year, there is still a big gap between the requirements of leaders and the expectations of cadres and workers. At present, under the new situation of rapid development, the pace of our work is not big enough. 20 19 in the new year, we must keep up with the pace of the company, constantly improve the shortcomings in our work, and better provide delicious meals for our employees.
20 18 summary of the annual work of the staff canteen (2) time flies, and it is the end of recent years, and another year has passed. Looking back on every day in the past, as a canteen worker, I deeply feel the great responsibility and heavy work pressure. 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 as follows:
I. Work attitude
Since the beginning of this year, we have made it an annual goal to provide comprehensive services for all kinds of life, adhere to the people-oriented principle, care about the lives of workers, and earnestly do a good job in doing good deeds and practical things for the broad masses of cadres and workers, so as to make the canteen truly a place where cadres and workers are satisfied. In particular, according to the actual situation of the unit, we can insist on educating employees on "life service is no small matter" and "it is our duty to do a good job in employee reception service", so that everyone can realize the importance of doing their jobs ideologically and consciously devote themselves to various service jobs. 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 don't regret that although we have done a lot of work, we have not been recognized by everyone, but we have tried our best to do all kinds of services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers. Leaders set an example, strengthen management in all aspects, and constantly create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service. While doing a good job in various management, we have also done a lot of work in changing business model, 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 types of food, meals,
We don't stop at the general level of letting cadres and employees only eat enough, but strictly follow the requirements of superior leaders and make more efforts in service attitude and food quality. At present, the staff canteen provides three meals a day, with more than six kinds of staple food and more than four kinds of non-staple food. Each meal is served with two kinds of meat and two kinds of vegetables, and the soup is palatable. In order to do this work well, the management, service and cooks of the staff canteen are of one mind, 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 according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with 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. 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
1. 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 company 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 should deepen and improve our ideological understanding, turn our ideological understanding into concrete actions, do everything possible to create good conditions, further run the staff canteen to facilitate the dining of cadres and workers, and make our due contribution to the sustainable development of the company.
2. Continuously strengthen management and earnestly grasp the quality of service. The next step is to focus on one center, highlight the principle of "two actions", realize three changes and achieve four satisfaction rates. Focusing on one center means closely focusing on the company's work objectives, closely combining life service with the overall development of the company, stabilizing people's hearts with high-quality services and winning people's hearts with satisfactory services, so as to achieve the purpose of rallying people's hearts and promoting development. Emphasizing the policy of "two acts" means trying to serve cadres and workers, and doing good deeds and practical things for cadres and workers. Through our efforts, life service has truly become a bridge and link between company 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. Achieving four satisfaction rates means that through our efforts, the service satisfaction rate of the staff canteen has been greatly improved, and the social benefits and economic income of life service have reached a "win-win" practical effect.
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 development of the company, 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, and gradually formed a team that is dedicated, pragmatic and dedicated, and dedicated to the cause development.
20 18 summary of the annual work of the staff canteen (3) time flies, and the new semester is coming in a blink of an eye. In this year, under the leadership of the school leaders and the close cooperation of the staff, we fulfilled our due responsibilities in line with the purpose of "serving classmates and sharing worries for students". In order to further improve the catering work for students this semester,
I. Review of past work
1. Formulate and improve various management systems. 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, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to achieve clear responsibilities, complete management system, interlocking, reasonable process and standardized operation;
2. Strengthen education and training to improve the quality of employees. Lead employees to visit and study in other schools and learn the advanced management experience of brother schools. 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 them;
3. Hardware construction has been strengthened to prevent accidents. During the weekend, the kitchen was transformed to varying degrees, and some hardware equipment and utensils were added. Reasonable layout, good ventilation and lighting, good steam and oil smoke 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 checks the fire every day, and when entering the canteen, there is a prompt that "the canteen is important, no idle people are allowed to enter". There is a warning of "Pay attention to safety and operate carefully" in the operation room, and the materials supplied by the canteen are 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, go all out and take measures item by item to eliminate all kinds of safety hazards in production and ensure business safety and food hygiene safety;
4. Adhere to quality service and constantly expand the service concept. People-oriented diet creates a comfortable dining environment for employees, and constantly expands the business concept and service concept in the process of ensuring the supply of three meals a day for employees;
5. The canteen has taken various measures in the implementation of the Code;
1) Strictly control the procurement, acceptance, warehousing, delivery and storage of raw materials; Resolutely reject raw materials that do not meet the requirements;
2) Strict health institutionalized management, clear division of labor and clear responsibilities; In the case of fewer people, complete daily health work with good quality and quantity;
3) In the daily management of employees, we should use system plus emotion and self-action to manage, and use guidance to manage. Under the constant teaching, employees can change from assigned work to self-assigned work;
Second, the existing problems
1. It is necessary to further improve the management level and business potential, and try not to cause work mistakes to damage the interests of the canteen;
2. To do a good job in financial expenditure, the main reason is that it is not implemented enough and the canteen borrows too much. It is necessary to further rationalize the relationship between the financial office and the office;
3. The backbone personnel in the canteen are very scarce, and the overall quality is very low;
4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction;
5. Educate all staff to pay attention to saving and increasing income.
Third, improvement measures
1. Further improve democratic supervision and management, give full play to the supervision and management role of trade unions, carefully understand the inventory opinions of the company's capital settlement team, strengthen effective improvement measures, and listen carefully to employees' opinions on improving the canteen;
2. Standardize the financial accounts of canteens, strengthen cost accounting, safeguard the interests of students, and continue to implement the "three openness";
3. Strengthen employees' business training and become good employees with skills, good business skills, excellent service and high academic qualifications;
4. Strengthen the management of environmental hygiene and food hygiene, and serve employees safely and hygienically;
5. Do a good job in the construction of canteen hardware facilities to modernize the canteen;
6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well.
There is still a long way to go in Xiu Yuan, and I will redouble my efforts to do it! Over the past year, although some achievements have been made, there are also some problems that cannot be ignored. In the new year, let's take the existing problems seriously, overcome difficulties, forge ahead, unite and explore carefully, and strive to run the canteen well.
20 18 Annual Work Summary of the Staff Canteen (IV) Under the direct care and guidance of the company and department leaders, the quality, variety, sanitary conditions and normal use efficiency of the equipment in the canteen have been fundamentally changed through the diligent efforts of all the staff in the canteen. 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 summarized from several aspects:
First, the backbone of the canteen has been initially established.
Clear responsibilities and division of labor, give full play to their respective advantages in daily work, strengthen the management of all links, and make management from point to surface, responsibility to people, and work orderly.
Second, strengthen the system management and daily supervision and inspection of canteen hygiene.
Ensure that the food entering the canteen and the food sold meet the food hygiene requirements, and make a breakthrough in the environmental hygiene of the canteen, fundamentally changing the mess phenomenon of the canteen.
Third, the quality of food has been greatly improved.
Increased varieties of colors, especially soybean milk, tofu and other varieties, which were well received by the workers. The quality and taste of cakes have been improved, and dishes popular with employees are often introduced, so that employees 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.
Five, strengthen the management, maintenance and repair of canteen equipment.
The canteen equipment has basically reached normal use, and the canteen equipment is managed by special personnel, regularly maintained and outsourced for timely maintenance, which has changed the past situation of unmanned management, unmanned maintenance and untimely maintenance of faulty equipment, improved the use efficiency of equipment and reduced the failure rate of equipment.
Six, establish and improve the normal study system and work system of the team.
The canteen has carried out a series of fruitful work. For example, visit the customers in the front line of grass-roots production to 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 ways to improve the service level and food quality when problems are found, and create a first-class management atmosphere.
Seven, the establishment of canteen five daily management system and method.
Humanized implementation of the five permanent members requires everyone to participate and achieve the "five permanent members". 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. 20 19 plan
1. The dining varieties in the canteen should be innovative, and the traditional varieties should not be lost. There must be all kinds of home-cooked meals and snacks, but also innovation;
The dining room equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging, so it must be replaced, repaired and maintained in batches, times and points. The boiler chimney needs to be reformed;
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. Four meals a day, to solve the problem of long waiting time in the dining hall, remove the dining window, and add a service staff and a consumption machine to each window to reduce the waiting time for selling rice.
In the past year, although some achievements have been made, there are still some problems. In the new year, we should seriously face the existing problems, forge ahead, unite as one, explore carefully, strive to run the canteen well and make contributions to it.
20 18 annual work summary of staff canteen (5) For a long time, canteen work is based on food hygiene quality, which is directly related to everyone's life safety and health, and efforts are made to improve the physical quality of dining staff in government canteens. According to the requirements of the health supervision office for the hygiene work in canteens, the Food Hygiene Law should be seriously implemented to further standardize the food hygiene management and ensure the food hygiene safety of diners. The work is summarized as follows:
First, establish the idea of serving the organs wholeheartedly, and improve the consciousness of employees' love for their posts and dedication.
We always serve government officials and employees in all aspects of canteen work; Educate employees to firmly establish service awareness, further strengthen service awareness and further improve employees' service awareness. In order to make government officials and workers eat healthily, chefs communicate with each other, learn from each other and learn from each other's strengths. Let the chefs and pastry chefs go out to the catering unit to taste the breakfast of different dishes. Through learning, most employees in the canteen have formed a kind of work enthusiasm, sense of responsibility and attitude, and formed a good working atmosphere.
Two, pay attention to food hygiene and safety work, strictly control the purchase.
In order to ensure the food safety of diners, ensure the food hygiene quality and put an end to food hygiene hidden dangers. We organize employees to study the Food Hygiene Law seriously and act in strict accordance with it. In the work, we should strictly control the purchase channels, purchase acceptance and food storage, and at the same time let all the canteen staff participate and accept the supervision of all the staff. In food procurement, we often go to the market to find out the quality and market price of goods, and avoid random quotation by delivery units. In the acceptance, we will resolutely resist and return unqualified food, and will not accept unqualified items. The water, electricity and gas in the canteen are all unsafe factors. We conduct daily inspections, solve problems in time when found, and report to the leaders in charge in time if the canteen can't be handled immediately. Therefore, there is no hidden danger in the canteen work and the dining order is stable.
Third, constantly improve the quality of food, so that leaders and diners can rest assured.
In order to ensure that diners can eat with confidence, happiness and comfort, we carefully formulate daily recipes, and constantly improve the recipes according to the practical experience of canteens in recent years and the usual preferences of diners, so that the three meals are nutritionally matched, and efforts are made from the taste and color of the food to ensure the collocation of four meats, four vegetables and one soup for each meal. Try to add more varieties to breakfast so that diners can have a choice. In particular, in addition to providing various kinds of services in the lobby, the leading restaurant also added cooking and some exquisite breakfasts, which was well received by the leaders.
In a word, the canteen has made some achievements in providing logistics services for the government, but there are still some areas that need to be improved. It is necessary to further proceed from the needs of diners, constantly improve dining recipes, do a good job of nutrition collocation, and introduce new dishes. At the same time, we should improve our working methods, care about employees and make diners happy and satisfied.
I recommend it carefully.