Summary of canteen work 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, forged ahead, effectively maintained the preparation and orderly development of the canteen, ensured the standardized operation of the canteen, and done a lot of work in strengthening management, perfecting mechanism, stabilizing thinking, perfecting system, safety management and completing tasks. The summary is 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. In the new 20xx 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.
Under the direct care and guidance of the company and department leaders, through the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the equipment in the canteen have undergone fundamental changes. 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. 20xx year plan
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 canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the equipment is seriously aging and must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt.
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 hall window, and add a service staff and a consumer machine to each window to reduce the waiting time for selling vegetables.
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.
As an important department of school logistics service, serving teachers and students well is the main task of canteen work. How to do this work well with high standards and high quality is indeed the highlight of canteen management. This school year, we have done some work from the following aspects.
The vitality of canteen lies in deepening personalized service. * * The central branch canteen is bright and tidy, the working area and dining area are separated, the tables and chairs are placed in order, all kinds of raw and cooked food, raw and auxiliary materials, knives and kitchen utensils are stored in the warehouse and workshop, all staff members are dressed in uniform and standardized, and the ID management system is implemented for dining settlement, which gives people a clean, orderly, relaxed and lively feeling. The logistics center of China Branch also focuses on developing mature new dishes, improving the structure of dishes, issuing questionnaires on canteen dishes every month, drafting 70 dishes for employees' opinions, determining 20 favorite dishes, and then arranging the frequency of dishes according to the weight. The chef is required to launch a new dish every week, and the selected dish is determined according to the feedback from employees and customers. Breakfast is semi-buffet, with all kinds of Chinese and western snacks and snacks, and side dishes are provided free of charge. For lunch and dinner, we usually make recipes every week, mix vegetarian and vegetarian dishes, and determine 8-9 main courses, 4-7 stews and 5-6 cold dishes. In addition to rice and steamed bread, there are also steamed rice with potatoes and pumpkins that employees like. You can also make an appointment for cooking in advance and hold a table. The center regularly asks trade union groups for advice on food pricing, and the price is set at 0. 5 yuan versus 2. Between 65438 and 0 yuan, the price of pot-stewed vegetables is lower than that of similar products in the market 10%-30%. Diplomats in the industry praised: "Not a hotel, better than a hotel." At present, employees and students from nearby agricultural development banks, courts, inspection institutes and experimental middle schools have joined in one after another. The number of people who eat every day is about 400, reaching more than 600 at the peak, and organizers and individuals have more than 20 tables every week. The prosperity of the canteen is in sharp contrast with the "cold, scattered and lacking" of the canteens in the surrounding units. Many units have come to visit and study. At the conference on logistics work of the People's Head Office in July, 20xx, the practice of "deepening personalized service, expanding the market to the outside world and supporting it at home" in the canteen of the * * central branch was widely concerned and fully affirmed by the participants. The summary is as follows:
1, pay special attention to the ideological work of workers. At the beginning of each semester, the principal in charge will hold a general meeting of all employees to strengthen their sense of responsibility, safety and service, and enhance their sense of ownership and dedication. During the semester, a work summary meeting will be held regularly every month to sum up achievements, analyze mistakes or find deficiencies, and continuously improve work efficiency.
2, strengthen the personnel post responsibility system. Safety and hygiene is the first priority of canteen work. To this end, we have formulated a strict safety responsibility system every semester, which is implemented by everyone and makes it clear that we are on duty. At the same time, we are equipped with special inspectors every day to check the specific work and check the implementation. Over the past year, it has achieved safety and hygiene without mistakes and won the honor of a-level canteen of the municipal bureau.
3, the implementation of procurement bidding system. Two public tenders are held every semester, which is fair and just, eliminates the interference of human factors, allows teachers and students to enjoy cheap and good services, truly makes the school canteen serve the school teaching, and provides reliable services for front-line teachers and every student.
4. Strict fund use system. Canteen revenue and expenditure are managed by the town financial settlement center in a unified way, so that every expense can be paid only after the budget settlement of the manager, the person, the leader in charge and the leader in charge sign. Make full use of every expenditure.
The work of the school canteen is related to the normal teaching order of the school. To do it well, we need the concerted efforts of the new Qi Xin. In order to better manage the school canteen, we should make the work more detailed and standardized in the future work and strive to run a first-class school canteen!
How time flies! The new year is coming to us. I hope everyone will take off their old makeup and put on new makeup in this new year, and there will be newer and better changes. As the saying goes, I believe I will do better!
Secondly, I also want to thank you for your support and help during our working together. Looking back, we stumbled all the way, but we were full and fulfilled. I remember the first day when I first entered Shengfeng, I didn't know anything, but I couldn't even say the most basic words to welcome customers. I made a lot of mistakes after I went to the workstation alone. At that time, I really wanted to back down and walk away, but every time I made a mistake, everyone patiently pointed it out to me and personally taught me the correct operation method. I remember a year ago, when I was about to enter the society from school, someone once said to me, "You are a boy, and I believe you can face any difficulties bravely." I will never forget her words, because it was her words that made me regain my confidence, and I will never forget your support and help, because your support and help made me feel the warmth and warmth of my big family again. Thank you here. I have some friction with you at work. I want to say sorry to you, please forgive me.
Thirdly, I hope that in my future life and work, everyone can give me more suggestions, and I will listen to them with an open mind. I will improve my life or work. Through the time I spent with you in Shengfeng, I found that I have changed better both as a person and as a worker. I get along well with everyone, and I don't feel as tired at work as I did at first. In order to create a warm working environment, for you, my face is full of happy smiles, and for you, I have a warm home in my heart. Let's understand more, complain less, tolerate more and blame less. Finally, remember that we are cheering for a more brilliant tomorrow! make an effort
The summary of canteen work is a short article 5. 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 who ate 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 goods and products mixed with raw and cooked food, 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 leaders of the General Affairs Department, the caterer of the restaurant is required to ensure that the dining room floor, dining tables and chairs, and dining area countertops are cleaned and kept clean by special personnel, and then scrubbed and disinfected 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.