With the improvement of personal quality, more and more people contact and use reports, and different kinds of reports have different uses. I believe many people will find it difficult to write a report. The following is my canteen renovation application report for reference only. Let's have a look.
Application Report for Renovation of Canteen 1 Dear Leader:
It is difficult to do a good job in the canteen, which is the general feeling of canteen workers, especially the leaders of the administrative department and even the company. But it is also the basic requirement for canteen workers to do a good job in the canteen and satisfy employees. I have been working in the administrative department for nearly four years, and problems have plagued my colleagues and me for four years. We have improved the canteen in many aspects, such as environmental sanitation, food arrangement, staffing and service details, and achieved certain results. But there is still a long way to go from the requirements of the dining staff. How to satisfy employees has been trying to solve it. Through last week's office meeting and research, some ideas and suggestions for improving the work of staff canteen are put forward.
First, the current situation analysis
The company's requirements for the staff canteen are: lunch is funded by the company, and the standard is five yuan per person, and it is self-financing in the morning and evening, and it is not allowed to operate for profit. The administrative department has been doing it according to this model. It is difficult to ensure the quality of the food and the satisfaction of the staff in the staff canteen, and it is also difficult to ensure unprofitable operation. In fact, prices and labor costs have risen rapidly in recent years, and it is impossible for the canteen to break even. In recent years, the company's subsidies for canteens are also quite large.
Second, the problems in the canteen
1, bad taste: employees are tired of eating food because they eat canteen all the year round. The company and the administrative department mobilized internal resources to let Comrade Yi, who once worked as a hotel, go deep into the kitchen to guide the work. After a period of time, the effect is not obvious. At the same time, we have adjusted the chef in the cauldron, and the situation has not improved. But if we want to satisfy every employee, especially a few employees, our work is quite difficult and it is difficult for everyone to adjust. This problem has not been well solved, and it still exists.
2. Less varieties: In order to solve the problem of less varieties, the canteen should try to increase the variety of colors and try not to repeat the dishes within one week. At present, the canteen provides 1 meat, 2 dishes and 1 soup for lunch, and there are basically no less than 5 kinds of cooking in the evening and breakfast. Most breakfast varieties are bought from the outside, and they are processed less by themselves, which still seems to be unable to meet the requirements of the broad masses of workers. As for the price, the canteen has always been sold at the cost price, with no loss or profit.
3. The staff quality and service level need to be improved urgently: As the window of the canteen, the front desk service is very important. What she carries is to convey the needs of each employee to the chef in time, accurately and quickly, and then accurately distribute the prepared food to each diner, and do a good job in collecting meal tickets. Comrade Jiang's performance in this respect is not enough, and mistakes often occur in his work; There is too much nonsense and repetition when serving food in the supply room (in Nanjing dialect, it is too early).
Third, the improvement plan
The company has always attached great importance to the work of the staff canteen and spent a lot of manpower, financial resources and energy, but it still can't meet the requirements of employees. We never lose heart, learn from experience and think about it. In view of the current outstanding problems and the requirements of work development, the following improvement schemes are put forward for reference.
1, reasonably and scientifically arrange personnel, and fully mobilize the enthusiasm of employees. In the past, we always took the canteen supervisor as the centralized center and led the canteen staff to work as the working mode. What the leaders say, what the staff do, and what they do right and wrong are all things of the leaders, which will inevitably make us passive in our work. This shows that we have some problems in personnel arrangement. Through internal adjustment, the canteen will be fully decentralized, and the enthusiasm and subjective initiative of employees will be fully mobilized, so that canteen employees can manage themselves, find the gap and improve themselves, so that everyone can do it.
2. Add some kitchen utensils and equipment, increase the variety of food supply, improve the dietary standard of diners, make a fuss about the quality of diet, take scientific diet as the purpose, take nutritious diet as the guidance, develop the variety of breakfast supply for employees in a balanced way, and increase kitchen equipment such as soybean milk machine, steamed bread, steamer, electromagnetic oven and microwave oven, so that employees can eat fresh and polished pure soybean milk, steamed bread and steamed bread.
3, from the details, improve the quality of service. The canteen pays attention to the details, and the staff canteen should also work hard on the details. To this end, it is necessary to show the price of vegetables on the list and clearly mark the price, so that employees can understand the price of vegetables on that day more clearly and make it easy to buy; In the next step, we will also introduce a set of automatic chopsticks fetching machine and some necessary seasoning utensils, and put them in the rice sales window for employees to use, hoping to make employees as satisfied as possible through some details.
4. Every weekend, the recipes for three meals a day and the main and non-staple food varieties for breakfast next week will be posted, and provided in strict accordance with the recipes and recipes, so that employees can know about the daily food supply, and at the same time do a good job in the cost accounting of the canteen, so that everyone can understand and understand the canteen, emotionally close the distance with employees, solve problems through mutual consultation, and achieve joint supervision, common progress and common improvement.
5. Strengthen the training of employees. Chefs and waiters have not received professional training in management, technology and etiquette, so they can't meet the increasing requirements of employees. Have the opportunity to take them out to visit and study. Of course, this is all at my own expense.
6. Dressing according to the standard is to provide better service for employees. The neatness of the canteen employees represents the image of a window, and it is also to reduce some unsightly things from entering the food eaten by employees. Therefore, it is imperative to dress according to the regulations when going to work.
7. On-site management is indispensable. A good working environment can create a good dining atmosphere, which is the premise for employees to enjoy the company's catering culture and ensure their physical and mental health, especially in the backcourt, operating room, dining room and some kitchen facilities. Therefore, we must unswervingly strengthen the food safety in the canteen, not only to ensure that employees can eat well according to the standard, but also to ensure that they can eat with confidence.
The above are some improvement measures taken by the administrative department in view of the present situation of the company and canteen. Although the above measures are only point-to-point and cannot cover the whole canteen work, we have been working hard. We will find problems while working in our daily work, correct and solve them in time, and strive to make the canteen work better. As the saying goes, the canteen work is not done well, which is entirely the problem of my leadership. I have an unshirkable responsibility for many reasons, and I don't want to say anything more, because I know that some things are beyond my personal ability, so please forgive me and give me advice. But I will try my best to do a good job in the canteen during the period when my term is coming to an end. I hope the leaders understand!
Applicant:
Date:
Application Report for Renovation of Canteen 2 Dear Leader:
On March 26th, the Health Supervision Office inspected our school and found that there were potential safety hazards in the management of our canteen. The main problems are summarized as follows:
1, canteen hygiene management is not standardized, the surrounding environment is poor, the sense of responsibility is not strong enough, and management is not strong enough.
2. Individual function rooms failed to prevent rats and flies.
3. The establishment of the ledger is not perfect, and the food purchase claim is not complete.
4. The food samples were not marked with the product name as required, and the sample retention was small.
5. Refrigeration and freezing equipment is not clean enough, defrosting is not timely, and raw and cooked foods are not stored separately.
Compared with the problems found in the feedback from the county health supervisor on the food inspection in our canteen on March 26th, 20xx, the leaders of our hospital attached great importance to it, organized relevant personnel to hold on-site feedback meeting in time with a highly responsible attitude towards students, parents and society, and made timely rectification for the problems found in the inspection. The rectification situation is now reported as follows:
I. Time limit for rectification:
20xx before April 15
Two. Rectification target
1, standardize canteen management, formulate and improve a series of canteen food hygiene management systems, formulate rectification measures, and clarify the responsible person.
2. According to the requirements of health supervision, some functional rooms in the student canteen of our school were rearranged to meet the corresponding requirements.
3. Enhance students' health awareness, ensure the health of teachers and students, and put an end to school food poisoning or other food-borne diseases.
4. Strengthen system supervision and management, optimize the canteen environment and eliminate potential safety hazards.
Three. Rectification measures:
1. Establish a leading group for health and safety management of school canteens, with the principal as the first responsible person and the vice principal and the director in charge of canteen hygiene as the main responsible persons.
2. According to the requirements of "Food Hygiene Law of People's Republic of China (PRC)" and the working characteristics of our school canteen, we have formulated and improved a series of food hygiene management systems in Bao Zhong Middle School, including canteen management system, canteen hygiene system, canteen hygiene inspection system, canteen food sample retention system, canteen food rough processing management system, canteen cooking processing management system, canteen warehouse management system, canteen food additives use and management system, canteen catering management system, student canteen food poisoning prevention measures and food poisoning accident report. Ensure that all aspects of raw materials (finished products), such as procurement, visa, acceptance, storage, processing and sales, as well as drinking water, personal and public health, are operated in strict accordance with the rules, so as to eliminate health and safety hazards and prevent all accidents.
3, the school student union set up a health inspection and supervision team, management canteen teachers and students on duty in the canteen, to participate in the school canteen health and safety management.
4. Adjust and improve the facilities and equipment of each function room, install gauze in the dining room to facilitate ventilation and fly prevention, and install gauze in the sewer between the cooking room and the cutting room to prevent rats and flies.
5. Strengthen the cleaning of refrigeration equipment, defrost in time, and store raw and cooked separately to prevent cross infection of germs.
6, strengthen the management and supervision of grain purchase, storage and processing, do a good job in the ticket work of grain purchase, and establish a ledger. Strictly control the purchase of good vegetables, so as to achieve fixed-point personnel. It is forbidden to purchase foods that are harmful to human health, such as corruption, mildew, moth-eaten, and filth. And it is strictly forbidden to use plastic barrels of sauerkraut.
7. Keep a sufficient number of food samples in cold storage for 48 hours, mark the food name and handlers, and make records.
Applicant:
Date:
Application Report for Renovation of Canteen 3 Dear Leader:
After the last rectification, the company canteen can basically meet the dining needs of the company employees, but there are still some shortcomings. In order to strengthen the canteen management, improve the quality, reasonably control the cost, further standardize and institutionalize the canteen management, and ensure the canteen to better serve the employees, we hereby propose the following improvement schemes, and the specific schemes are as follows:
Problems existing in the current canteen
(1) The canteen is loosely supervised;
(2) Chefs are coping with emotions and have a weak sense of frugality;
(3) Health problems in summer;
(4) Procurement problem (the supplier is in an advantageous position, with high price and poor quality)
(5) Breakfast mode needs to be properly adjusted, lunch needs to be more casual, and dinner needs to be light.
(6) The employees of the production department should be aware of the need for the cooperation of the production department (for example, gather at the entrance of the canteen in advance, punch a meal card instead of wearing a work permit).
(7) It is suggested to set up a partnership committee in the middle of rectification and a leading inspection team in the early stage of rectification.
(8) Improve the welfare of chefs (such as high-temperature subsidies, regular distribution of towels and tableware, etc.). )
(9) The dining staff is miscellaneous.
First, strengthen the supervision and training of canteen staff.
(1) The division of labor is clear, and the responsibility lies with people; Issue the chef's personal responsibility book and make the chef's assessment form.
(2) The responsibility of the health area lies with people, and health assessment and regular cleaning are carried out. Release health observation
(3) The responsibility of canteen supervision should be included in the assessment of canteen staff, and a shift table should be issued.
(4) The details of the canteen (such as door lock, lighting, gas inspection and power switch) should be included in the chef's assessment.
(5) The canteen staff need to receive training in safety, hygiene and economy twice a month.
(6) Management subsidies and telephone subsidies for chefs should be increased.
(7) Improve the welfare of chefs (such as high-temperature subsidies, regular distribution of towels and tableware, etc. )
(8) Chef's bonus is RMB 100 per week, 400 yuan per month, and cleaning bonus is RMB 100 per month.
(9) The responsibility for keeping the fixed assets of the canteen is assigned to the canteen staff. And take stock once a month.
Second, change the chef.
The number of cooks (including handyman) shall be at least 4, and the salary shall be controlled within 12000 yuan.
Third, the company staff canteen management
(1) Eating at the specified time requires the cooperation of the production center and the technical center, and it is necessary to put an end to the phenomenon of waiting for cooking at the entrance of the canteen in advance.
(2) Dining in the canteen: non-dining employees are prohibited from entering the canteen to find someone privately (the staff on duty in the canteen should be informed truthfully), and each person has a card, which is prohibited from replacing punching in. The name on the meal card should be consistent with the work permit; Moreover, employees need to show their work permits and visitors need to show their visiting cards. The work permit must be hung on the chest of the production staff and the neck of the logistics; When the production personnel distribute special cooling items, the canteen staff should witness the distribution; It is forbidden to take meals out of the canteen (except eggs, steamed bread, cucumbers, tomatoes, etc.). , mung bean soup).
(3) waste control: the company practices less fierce and diligent fighting to avoid improper taste and waste. The waste standard is: more than a quarter of the company's sewage barrels are regarded as waste; Will be recorded in the assessment of the chef and the staff on duty in the canteen.
(4) Employees are prohibited from entering the canteen, and kitchen staff have the right to supervise.
(5) In view of the phenomenon that some visitors enter the factory but do not leave the factory in time, they use other people's meal cards to eat in the canteen. We should not only start with the supervision of canteens, but also strengthen security, register visitors and record the time. If the time exceeds 12 hours, you should call them and register the visitor information with the enterprise management department.
★ For the above improvements: I think it needs the support of leaders to do a good job. We set up a company leadership inspection team, which consists of 7 people including production center, technology center, operation center and sales center, 3+ 1+2+ 1, to check the above canteen problems and some company safety and health problems.
Fourth, the improvement of canteen food.
(1) There are people in the company who don't eat meat or spicy food. In order to solve the above problems, we will try to change from Chinese food to three dishes+1 soup, and choose two dishes from three dishes. The distribution is reasonable, spicy, meaty, salty and light, and the method of filling less and playing more is implemented to ensure that employees eat well and have enough food. Soups should be arranged reasonably according to the weather conditions, not mung bean soup every day. When the temperature exceeds 38℃, send mung bean soup and ice water to the workshop.
I think that the production and distribution of cucumbers and tomatoes at noon can't have corresponding effects. The production employees who are brought out by waste and don't go to work are also paid, and the logistics are not satisfied. However, cancellation will lead to dissatisfaction of production personnel. Suggestion: Instead of distributing cucumbers and tomatoes, chefs should cut them into small pieces or mix them together, or serve fruits as dishes to people in need. The supply of fruits and vegetables also depends on the actual situation or the weather.
(2) Chef: 1 person, 1 week, forecast before the week, summarize after the week, and judge an excellent chef every month in combination with employee evaluation. Staff evaluation is conducted on the blackboard in the canteen. (The selection requirements include: Zhou Du canteen expenses, personal hygiene, employee evaluation and sense of responsibility).
(3) Improvement of breakfast: Breakfast has few patterns, and tofu brain, fried noodles, fried rice noodles and porridge are appropriately increased. According to the chef's situation, make steamed buns and fried dough sticks once a month. See the recipes for the next few weeks for details.
(4) Weekly menu distribution: In order to control the price of food, next week's menu is distributed in the current week. Meals on festivals (such as Mid-Autumn Festival) should be displayed in the weekly menu. And issue the budget cost of each dish (issued after two months of improvement)
Five, canteen hygiene
(1) The cleaning of the canteen mainly exists in the arrangement of some public areas, such as the cycle of cleaning glass and cleaning electrical appliances, and the responsibilities should be clear.
(2) Conduct cleaning activities such as kitchen fume cleaning, refrigerator cleaning and warehouse cleaning once a week.
(3) Food samples should be checked regularly and included in the assessment.
(4) Wash vegetables repeatedly in summer, and specify the cleaning times.
(5) The personal hygiene of canteen staff, such as the cleanliness of clothes, the wearing of hats and masks, should be included in the assessment.
(6) It is suggested that employees and visitors of the company separate tableware. In addition, the use of chopsticks has a certain period, 3-6 months, and it should be replaced regularly.
(7) Prevention of mosquitoes and flies requires regular spraying and disinfection. Specifically: the gardener sprays drugs to the garbage pool at least twice a week to kill the virus, and regularly sprays drugs around the canteen. Place mosquito-repellent incense in reception rooms, corridors and kitchens. Sewers are disinfected regularly with disinfectants. The cleaning of sewers is also included in the weekly cleaning.
Intransitive verb management system
The canteen management system, dining system, chef responsibility system, chef code of conduct and hygiene management system have been revised and re-pasted.
Seven, the improvement of food procurement
(1) Strictly control the purchase cost;
(2) Determine suppliers;
(3) Procurement management should be detailed, and the responsibility should be implemented to people;
Town-level vegetable markets are widespread, especially when enterprises purchase the same goods at different prices. This requires the purchasing staff to be diligent, shop around and try to find the right supplier with the same quality. Under the same conditions (the same quality and the same price), the nearest purchase. This can reduce the transportation cost. Under different circumstances, you can purchase goods in the wholesale market (such as dried vegetables and other cuisines with long storage period).
The specific improvement steps are as follows:
1. The chef needs to report the purchase details of the canteen manager one day in advance and fill in the "canteen purchase plan". After the canteen manager signs, the buyer contacts the supplier to deliver the goods and fill in the price, and the second copy of the canteen is handed over to the enterprise management department.
2. After the canteen materials are purchased, they must go through the warehousing procedures such as weighing and acceptance, and can only be accounted for after the purchaser, chef, canteen warehouse keeper and canteen administrator sign the canteen receipt form for confirmation.
3. For dried vegetables or items that can be stored for a long time, centralized procurement should be carried out at the beginning and middle of each month. The process is that the chef reports the material details within 15, the canteen administrator confirms and signs, and then the supply department organizes wholesale. The canteen manager will also compare the purchase prices of supplies.
For some large quantities of vegetables, you should choose two suppliers, deliver the goods at the same time, and choose the lowest price to pay. For example, vegetables, melons and cucumbers can be kept for two or three days.
5. Apply for a reserve fund of 3,000 yuan, which can be used to buy entertaining dishes or some sporadic expenses. When purchasing food with the reserve fund, the chef shall fill in the Temporary (Hospitalized) Food Purchase List, and the canteen supervisor or chef and purchasing personnel shall go to the market to purchase food, which shall be summarized within 3,000 yuan at the end of each month and recorded in the canteen accounts. The details and amount of goods purchased on the same day need to be signed by the canteen administrator on the same day, and they can only be signed the next day unless special circumstances are explained in advance. If there are no special circumstances and explanations in advance, the cash consumption details of the day should be signed in time, otherwise it will be treated as invalid (avoiding the phenomenon of long time and inaccurate verification).
6. Supplier closure: Every 65,438+00 days, the supplier goes to the enterprise management department to check with the supply list, and goes through the closure procedures.
7. Canteen managers, purchasers and chefs do market research every week and communicate with suppliers in time to ensure the lowest price of supplied items. The market survey needs to be written into the monthly analysis of the canteen, and the market price questionnaire should be filled in (Zhou Du).
Eight, meal ticket management
Improve the existing meal ticket and increase the signature and number of the canteen administrator; The staff on duty in the canteen should register the received meal tickets on the meal ticket registration form, arrange them in order of date, and submit them once a week for filing. And guide foreigners to choose related tableware (non-company shared tableware) for dining. The ticket signing is printed, signed by the administrative clerk, counted at the end of the month and reported to the accounting department. The canteen manager signed the ticket to confirm.
Truck drivers charge by meal card and settle at the end of the month. Regardless of breakfast, lunch and dinner, the average meal is calculated according to 5 yuan standards.
Nine. Company reception management
If all departments have hospitality, you need to fill in the Application Form for Hospitality in Canteen, and the canteen will buy and prepare vegetables according to the standards and requirements of the hospitality list in canteen. When the dishes are served, the waiter needs to sign the "Restaurant Reception Form" for confirmation, and the canteen staff will paste the reception form and application form and report it to the enterprise management department for filing on Saturday.
X. Cost budgeting and control
According to the average spending per person per day from February to April of 20xx (7.83 yuan), if there are 238 people in 30 days in May, the average total spending will be 55,906 yuan, and the estimated spending in June will be 55,906 yuan (excluding entertainment expenses and meal ticket income). June is a hot month, and the expenditure on boiling mung bean water, fruits and vegetables is about 6000 yuan.
Therefore, the cost budget for June is 6 1906 yuan. Excluding entertainment and meal ticket income, the daily cost of raw materials is 2063 yuan.
The purchase price of vegetables is equal to or slightly higher than the market. If the purchase is well controlled, there should be 5% bargaining space. In order to reduce the daily expenditure 103 yuan. So the control target in June is 588 16 yuan.
The focus of this improvement is to strengthen the supervision of canteen, clarify the responsibilities of canteen staff, refine the workflow of each link, refine warehouse procurement/inspection, improve summer hygiene, improve food quality, budget and control costs. The improvement period of this report is 1-2 months. This improvement needs the support of leaders and the cooperation of brother departments. The leading inspection team must establish and supervise the canteen discipline before improvement.
Applicant:
Date:
Application Report for Renovation of No.4 Leading Dining Hall in Business Building:
The canteen of the commercial building is in disrepair for a long time, and the infrastructure is outdated and seriously damaged. In order to better improve the dining conditions of employees and enhance the image of the environment, it is suggested that the floors, walls, doors and windows of the canteen should be reformed and updated. , it is planned to adopt night construction in the near future. The estimated cost is about 1 1686 yuan. Please give me your instructions.
Attachment: Budget Table of Construction Expenses
Applicant:
Date:
Application Report for Renovation of Canteen 5 Leaders of Education Bureau:
Zhaigongling Primary School is a complete primary school with six classes (grade 1-6) and a total of 153 students. Among them, 68 students eat at school at noon, and the school student canteen is transformed from the original teacher dormitory. Not only is it small, but it can't meet the needs of students. Students can only eat on the school playground every day, which is not only detrimental to students' physical and mental development needs, but also detrimental to students' physical and mental development.
Applicant:
Date:
Application report for canteen renovation of District 6 Health Bureau:
The canteen of Yan Ziling Physical Examination Department of our center was transformed from the house on the first floor of the old CDC. Due to years of disrepair, doors, windows and floor tiles are seriously damaged, the walls are damp and moldy, the sewers are all blocked, and they cannot be used normally, so the sanitary situation is worrying. In order to improve the dining environment in the canteen, it is planned to carry out maintenance and renovation of the canteen. The required funds are estimated to be 34,094 yuan by the financial investment of the district, which is charged from the extra-budgetary funds.
No, please instruct!
Applicant:
Date:
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