Summary report of canteen work 1
First, about the 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 20, 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. Organizationally and ideologically, the service concept that the canteen should seek development through reform and survive through development is established.
2.20 From April of _ _ _ _, the leading group with the group 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.
From April 3.20, 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 team is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of experts in the hospital at night, and constantly launch various seasonal snacks with flavor, which are well received by the staff and diners in the hospital.
4. From April, 20, we contacted manufacturers, introduced various barbecue equipment and beverage filling equipment one after another, and placed them in the operating room and other relevant departments in time, so as to facilitate frontline workers to drink delicious drinks and eat delicious food at any time.
Since April 5.20, 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 in our institute, the problem of foreigners entering the operating room, which has been the biggest concern 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 thing is that since August of 20, 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, and more than 400 dining cards with unknown origin have been eliminated, which fundamentally guaranteed the dining welfare of hospital employees, gained the benefits to the maximum extent, and implemented the care of hospital leaders for employees.
Brief summary report on canteen work II
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 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 issues such as eating and drinking, and is considered to be a "thankless" job. 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.
3. In terms of dining, we should not stop at the general level that cadres and employees can only have enough to eat, but work hard on service attitude and food quality in strict accordance with the requirements of superior leaders. 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.
Four. Hygiene: 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.
Five, personnel coordination is an important work that runs through all aspects of work, and affairs and services include 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 leaders and cadres, cadres and cadres, oilfield companies and secondary units, and affiliated enterprises. On the basis of respecting the business authority, we should resolve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency and achieve the purpose of coordination. Third, coordination must pay attention to methods. We should 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.
Sixth, the next work plan is to further understand the importance and necessity of doing a good job in comprehensive life services. Strengthening life service is an important measure for our company to 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 canteen, facilitate the cadres and workers, and make our due contribution to the sustainable development of the company. Second, we must constantly strengthen management and do a good job in improving services. 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 is to closely focus on the company's work objectives, closely combine life service with the overall development of the company, stabilize people's hearts with high-quality services, win people's hearts with satisfactory services, and thus achieve the purpose of cohesion and promotion of development. Highlighting the principle of "two acts" means striving 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 to gradually form a team that is dedicated, pragmatic and sincere, and make silent contributions to the cause development.
Summary report of canteen work 3
First, the basic situation:
The logistics management group has 2 employees and 25 external employees, who are responsible for heavy internal and external reception, staff dining and other tasks.
Under the leadership of the logistics service company, with the strong support of the leaders of all brother units and the staff and workers, we will closely focus on the overall work of the Geological Bureau and do a good job in various life services.
Up to now, the canteen revenue is RMB, the fixed cost is RMB, the variable cost is RMB and the profit is RMB.
Second, the main work since this year:
The staff canteen and Jindiyuan property are important parts of the service work of the logistics management group, which are responsible for staff dining, bureau reception tasks and single staff dormitory management.
The quality of work in these two units is directly related to the vital interests of employees.
Therefore, we insist on doing a good job in the following aspects:
1, focus on the overall situation and raise awareness.
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.
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.
2. Strengthen management and standardize operation.
The work of the staff canteen often deals with cadres and workers, involving some specific problems such as food and shelter, and 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 bureau 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. At the same time, a lot of work has been done in changing business model, changing service attitude 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.
3, unity and cooperation, quality service.
The tasks undertaken by guest houses and staff canteens are fragmentary and complicated, but each task is closely related to the overall situation of the transportation department and the vital interests of cadres and workers.
In particular, many large and medium-sized foreign reception tasks we undertake are directly related to the external image of the logistics department.
Therefore, with the cooperation of relevant departments, we insist on internal unity and cooperation and improve quality services.
Especially since this year, guest houses and staff canteens have fewer staff and a larger workload. In order not to affect the normal operation, whenever there are large and medium-sized reception tasks, our internal employees can obey the arrangement of the leaders and go all out to do a good job in reception regardless of industry and conditions.
Since the beginning of this year, the canteen has undertaken more than ten reception tasks for more than three tables, but each reception task has been successfully completed, which has won the trust of the leaders of the logistics department and everyone's praise.
We also focus on the dining and accommodation services for single cadres and workers in the logistics department and do a good job.
At present, the production and operation tasks of the logistics department are busy, especially for some single cadres and workers who have been working in the front line for a long time. As a logistics service unit, it is our duty to put ourselves in their shoes and make them eat satisfactorily and live comfortably.
In order to improve our service, the guest house changed the bedding and sheets for everyone in time, and made the specific service work amiable and clean, so that everyone could live comfortably in the guest house.
In terms of dining, we don't 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 the leaders of the logistics department.
At present, the staff canteen serves three meals a day in the form of buffet, with more than six kinds of staple food and 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 all of one mind, and strive to bring satisfaction and quality service to the cadres and workers wholeheartedly.
The staff canteen has also developed weekly recipes and recipes, which are published for everyone's supervision and understanding. The food quality and service in the staff canteen have improved, and even some residents are willing to bring their families to the staff canteen for dinner.
In order to facilitate the life of cadres and workers, the canteen provides steamed bread, flower rolls and some halogen products for the families of cadres and workers after busy work, which is well received by cadres and workers.
Of course, although we have made some achievements this year, there is still a certain distance between the requirements of bureau leaders and the expectations of cadres and workers.
Especially in the new situation of rapid development of logistics department, our work rhythm is not big enough.
These all need to be continuously improved in the future.
Third, the future work plan:
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 sand transport engineers and their party committees to adhere to the people-oriented principle, care about the lives of cadres and workers, and do good deeds and practical things for cadres and workers. In the final analysis, the life service of cadres and workers is actually a political issue and a mass viewpoint issue.
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 staff canteens and guest houses, facilitate the dining and accommodation of cadres and workers, and make due contributions to the sustainable development of the transportation sector.
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 actions", realize three changes and achieve four satisfaction rates.
Focusing on a center is to closely focus on the work objectives of the logistics department, closely combine good life service with the overall development of the logistics department, 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.
Highlighting the principle of "two acts" means striving 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 leaders and cadres and workers in the logistics department.
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 rates of staff canteens and guest houses have been greatly improved, and the social benefits and economic income of living services have reached a "win-win" practical effect.
The third is to be responsible with your heart and 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, earnestly put the responsibility on people, pay close attention to reality and achieve results.
Summary of canteen work 4
How time flies! In recent years, it has been three months since I took over the canteen in a blink of an eye. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If we leave what we eat, we can't survive. Therefore, as a unit canteen is also very important. As a manager, I should pay more attention to the diet of employees and ensure the physical and mental health of every colleague. Now I summarize the canteen work during this period as follows:
First, as a collective canteen, strict implementation of food hygiene and safety in Taiwan Province is a major event related to the health of every employee; First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff; Do a good job in the food hygiene of our canteen and the "one wash, two flushes and three disinfections" of tableware, so that the dining table can be cleaned as needed and the kitchen can be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.
In August of the following year, I officially took over the canteen. First of all, the inventory handover of goods. Go to the kitchen to work in person every day, communicate with them, learn more about the needs and shortcomings of canteen work, and improve the current situation in time; For example, the sanitary situation: due to the continuous receipt of several large-scale convention documents some time ago, physical and mental fatigue, untimely and incomplete cleaning, and untidy placement of articles, the leaders have a bad impression of the canteen, which is dirty, messy and poor. In order to adjust the mentality of the staff in time and change the status quo, I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stoves, steamer, floor and warehouse with them. This cleaning is effective, the kitchen has been significantly improved, and the good working environment has changed the impression of the leaders. Maintaining it is the key.
September was a busy month. I received the director of the center and his party to study and exchange, and came to the center and full-time technical university for dinner. A total of more than ten meals. Timely, accurately and smoothly complete the reception of the dinner party, leaving a good impression on leaders at all levels; At the same time, it ensures the normal dining of employees.
Autumn and October are the harvest season, and autumn vegetables are also on the market. In order to reduce the cost of the canteen, we bought a large number of vegetables stored in winter, such as radish, Chinese cabbage, potatoes, green onions and so on. And sauerkraut and all kinds of pickles. In this way, workers can also eat all kinds of food in winter. At the same time, with the support of leaders, it took us a week to build the winter storage cellar, which ensured the storage of vegetables in winter storage.
Third, it is also important to control the purchase of food. More than forty people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. I personally purchased food without a Quarantine Certificate or a Food Hygiene Permit, and rejected all foods that have been stored for a long time, deteriorated and stale, so as to prevent the occurrence of serious food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen.
In addition, I also have strict financial discipline. Every time you purchase, you always want to accept it. If you want to refuse it, you will refuse it, and you will pay it in time, which ensures that the funds are earmarked for special purposes and will not spend money indiscriminately. I will settle accounts every five days and submit expenses every ten days, so as to achieve low price and good quality on the principle of economy.
Due to my limited level, I am not proficient in canteen management and have a lot of work to do. For example, the first month lost 505.86 yuan, and the second month lost 76.25 yuan. This also confirms my shortcomings in canteen management, and I will increase my management and quality learning in the next work. At the same time, control the purchase of food and the loss of goods to ensure that employees can eat cheap and safe food.
In short, the canteen work is gradually moving towards normalization and normalization, and the canteen staff are also stepping up their efforts to gradually form a team of dedication, pragmatism and sincere cooperation, and silently contribute to the development of the cause.
Brief summary report on canteen work
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.
Thirdly, the quality of food has been greatly improved, and varieties of colors have been added, especially the varieties of soybean milk and tofu, which were well received by the workers during August. 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, 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.
Six, 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.
Seven. Strengthening the infrastructure construction and establishing the freezer of the canteen have a very good foundation for stabilizing the canteen price, adjusting the supply varieties, reducing waste and ensuring emergency use. 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.
Eight, 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 equipment is seriously aging and must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt. Now it has affected the start of the boiler. There is no hot water supply in the dining hall ahead, so it is necessary to install hot water supply equipment to solve the problem of washing dishes and chopsticks in winter.
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