1.2121 canteen annual work summary

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 of meals, varieties, sanitary conditions and the normal use efficiency of equipment in the canteen have been fundamentally changed. The concept of workers has changed, work efficiency has improved, unity and working atmosphere have improved. Put an end to the waste phenomenon in the canteen. The following is a summary from several aspects.

First, the backbone team of the canteen has been initially established, and the responsibilities and division of labor have been clearly defined. They should give full play to their specialties in daily work, strengthen the management of all links, and achieve management from point to surface. The responsibility lies with people. Work is carried out in an orderly manner.

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. A breakthrough has been made in the environmental sanitation of the canteen, which fundamentally changed the mess phenomenon of the canteen.

Third, the quality of meals has been greatly improved, with more colors and varieties, especially the varieties of soybean milk and bean curd, which were introduced in August, were well received by the workers. The quality and taste of the cake have improved. Often introduce the dishes that workers are more welcome to, so that workers can have more 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 31 thousand yuan to a slight surplus

Fifth, the management, maintenance and repair of canteen equipment have been strengthened, and it has basically been used normally. Personal management, regular maintenance and timely maintenance of canteen equipment have changed the past situation of unmanned management, unmanned maintenance and failure equipment maintenance in time, thus improving equipment use efficiency and reducing equipment failure rate.

VI. Establish and improve the normal study system and work system of the team, and carry out a series of effective work. For example, visit customers at the grass-roots production line to understand the content and requirements of their services, master the basic requirements of frontline employees for the quality and variety of meals provided, and 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 upper reaches.

VII. Establish the management system and methods of the five-routine method in the canteen, implement the five-routine method in a humanized way, and require everyone to participate in and do the "five-routine". Everyone starts with sorting out the items needed in their locker and workplace, and makes the working environment clean and hygienic, and labels the items by themselves, so as to have a perceptual understanding first. Carry out the advanced management techniques and methods of "five-routine method", 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 a good image of the canteen and achieving a high-standard operation management model, which can be sustained.

VIII. Strengthening the infrastructure and establishing the freezer of the canteen, which has 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.

IX. The performance appraisal method for canteen staff has been established, and diversified workers have also been evaluated, which is ahead of the company, which 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 a variety of home-cooked meals and snacks, as well as innovation. The introduction of excellent pastry chefs has made a breakthrough in pasta. Strengthen training in services and invite professionals to conduct on-the-spot training. The system of performance appraisal and incentive mechanism should be improved and strictly implemented.

2. The canteen equipment has been used for five years. Due to the lack of maintenance and timely maintenance for many years, the aging of the equipment is very serious, and it must be replaced, repaired and maintained in batches. The boiler chimney needs to be rebuilt. Now it has affected the start-up of the boiler. There is no hot water supply in the front canteen, so it is necessary to install hot water supply equipment to solve the difficulty of washing dishes and chopsticks in winter.

3. Set up a store in the company canteen to solve the problem that some employees can't use up their consumption cards, and can adjust the different needs of employees.

4. At present, the average number of people eating in the canteen is about 2,111 per day, and about 211 copies are delivered every day. * * * It's about 2311. Four meals a day. To solve the problem of long waiting time in the dining hall, we should remove the window for selling vegetables in the dining hall, and add a waiter and a consumer machine to each window. If six windows are added, six waiters will be added, and the window for supplying pasta will be moved outside for sale, so as to make room for another window and add a waiter. Speed up the flow of people. Reduce the waiting time for selling meals. Arrange the additional personnel to the pastry group to make special pastry.

5. There is a standardized operation room for the renovation of the working environment of the front dining hall, the elevation of the warehouse floor and the leakage prevention of the roof, the shift of equipment in the washing room, the rough machining migration and the washing of dishes and tableware. The cutting and matching working environment and the reasonable configuration of piers, knives and tables make the operation handy. The working environment of the stove and the reasonable configuration of the stove in a canteen are important parts to determine a canteen.

6. The number of workers on Route 16 and the corresponding increase in the window of the dining hall in front, as well as the allocation of personnel. A chef and two waiters.

7. For the sake of food safety in the canteen, an access control system and an electric bell should be installed to prevent outsiders from poisoning. Because the surrounding environment and people are too complicated.

8. There are more than 11 spoons delivered by gantry crane, bridge crane and external service, which can't be recovered every time. After a month, there are also 411 to 511 losses. You can use disposable spoons, or give each of them a spoon to keep for themselves.

9. Add a hot water tank in the living building, which can solve the problem of using the canteen and the bathroom in winter.

11, the bathroom needs to install timing equipment, which can save energy for the company and prevent unnecessary consumption.

11. Transform a green area at the main gate of the office building to build a bright spot area that conforms to and enhances our company's image.

2.2121 Staff canteen annual work summary

21__, according to the overall work plan of the institute and combining with the current economic development situation, raised the on-the-job dining subsidy standard for staff in the institute, required staff canteens to strengthen basic management, vigorously reform, actively innovate and develop, and emphasized that staff canteens, as a key logistics support department, must focus on good service in the Olympic year to ensure food safety and hygiene, staff health, and staff health.

With the care and assistance of the correct leadership of the institute, the direct leadership and strong support of the leadership of the administrative department, the care and help of the leaders at all levels of the institute and the cooperation and assistance of all relevant departments, and with the understanding and support of the staff of the institute and the concerted efforts of all the new and old staff in the staff canteen, we have successfully completed all the production tasks throughout the year, achieved better economic and social benefits, and accumulated more practical experience and better service for the future. The work in 21__ years is summarized as follows:

First, the completion of the main work indicators in the whole year: operating income, expenditure, personnel training, food safety and hygiene, and others.

Second, rely on the leadership, rely on the backbone, mobilize the staff and workers, and establish a whole chapter to promote reform and innovation.

1. A leading group with the team supervisor as the core was established. According to the relevant rules and regulations of the institute and the specific situation of the staff canteen, a "very standard code for staff" was formulated (a post responsibility letter for staff was later compiled), which clarified the nature of work, standardized the work of personal resume, and established the service concept that the staff canteen should seek development through reform and survive through development from the organizational and ideological aspects.

2. Adhere to the leadership group with the team supervisor as the core to hold a management meeting once a week, and insist that all staff members go to work half an hour early every Friday to hold a study and life meeting, summarize the arrangement work, reward the excellent and evaluate the inferior, introduce new products, demonstrate standardized services, etc. Established from the system, the staff canteen has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. Apply for computer equipment, keep abreast of market supply information and all kinds of information about food hygiene and safety, new product promotion, etc., make recipes every update week, arrange production tasks, and offer night catering services simultaneously according to the needs of experts in the hospital at night, and constantly introduce various seasonal snacks with flavor foods, which are well received by employees and diners in the hospital.

4. Contact the manufacturers, introduce all kinds of barbecue equipment and beverage filling equipment one after another, and put them in the operating room and other related departments in time, so as to facilitate the frontline workers to drink delicious drinks and eat delicious food at any time.

5. Make great efforts to improve the dining room environment, readjust the layout, increase facilities, standardize the queuing order, and effectively solve the long-standing problem of outsiders entering the operation room with the concerted efforts of the staff of the institute.

6. Establish and improve the supervisor's regular follow-up system.

7. Establish and improve the system of registered bulk home delivery of scheduled goods.

Although we are overwhelmed with sweat, we can still adhere to civilized reception, standardize service, be responsive and do everything necessary, which relieves the worries of employees, and the employees in the institute are quite satisfied with this.

3.2121 Staff canteen annual work summary

Time flies, and 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 really felt the great responsibility and heavy work pressure in the past year. 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, we can do a better job in the future, and now we will summarize and report on the work in the past year as follows:

1. Work attitude

Since this year, we have taken the comprehensive service of all kinds of life as the goal of the whole year, adhered to the people-oriented principle, cared about the lives of employees, and earnestly grasped the important aspects of doing good deeds and doing practical things for the broad masses of cadres and employees, so as to make the canteen truly become a cadre and employee. Especially since the introduction of the eight regulations, we have been able to insist on educating canteen staff on "life service is no small matter" and "it is our duty to do all kinds of reception and service for employees" according to the actual situation of the unit, so that everyone can realize the importance of doing their job well ideologically and consciously devote themselves to all kinds of service work. Since the beginning of this year, all the staff in the canteen have been able to do their jobs with all their heart and soul, which has been praised by leaders and employees.

Second, the quality of service

The work of the staff canteen often deals with cadres and workers, which involves some specific problems such as eating and drinking, and is regarded as a "thankless job". In this case, we don't regret that although we have done a lot of work, we are not recognized by everyone, but we do our best to do a good job in various services. Since the beginning of this year, we have lived up to the expectations of leaders and cadres and workers, set an example, strengthened management in all aspects, and constantly created 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 attitude and improving service quality. We always adhere to the people-oriented service concept and adopt various service methods to provide convenience for cadres and workers as much as possible.

III. Types of meals

In terms of dining, we don't stop at the general level of making cadres and employees only have enough to eat, but strictly follow the requirements of superior leaders and make more efforts in service attitude and food quality. At present, the staff canteen provides working meals twice a day, with more than five staple foods and more than eight non-staple foods, and each meal is equipped with two meat dishes, four meat dishes, two vegetarian dishes and palatable soup. In order to do this work well, the management, service and cooks of the staff canteen are focused on the same thing, and strive to provide satisfactory and high-quality services to cadres and workers wholeheartedly. The staff canteen has also formulated weekly recipes and recipes, which are published to facilitate everyone's supervision.

IV. Hygienic conditions

We take a positive and responsible attitude 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 the broad masses of cadres and workers. Therefore, we must conscientiously implement the "Food Hygiene Law", take the strengthening of food hygiene management and comprehensive service management in all aspects of life as the top priority, put it on the important management agenda, and make sure that the responsibility lies with people, pay close attention to reality and achieve results.

V. Personnel coordination

Coordination is an important task 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 superiors but not blindly follow them, serve them without submission, and not violate the principles. We must be sincere and affectionate, and we must not bully our superiors and deceive our subordinates, nor engage in bullying. Secondly, it is necessary to coordinate internal and external relations, seek support and cooperation from outside, and seek unity and progress from 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, mainly to coordinate the relationship between the canteen and each mouth, to resolve the crux, narrow the contradiction, unite and cooperate, give full play to the overall efficiency, and achieve the purpose of coordination on the basis of respecting the business authority. Third, coordination must pay attention to methods. To be realistic, proceed from reality. To prevent generalizations, the trees can't see the forest. We should coordinate problems from the desire of unity and seek common ground while reserving differences. We should strictly observe justice, be impartial to each other, and be sincere and public-minded. Don't treat and handle coordination work from personal feelings or local interests.

VI. Next Work Plan

First, we should further understand the importance and necessity of doing a good job in comprehensive life services. Strengthening life service is an important measure for our newspaper 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, in the final analysis, 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, and further run the canteen for the convenience of cadres and workers and make our due contribution to the sustainable development of the newspaper.

Second, we should constantly strengthen management and earnestly do a good job in service quality. In the next step, we should focus on one center, highlight the principle of "two acts" and realize three changes. Focusing on one center is to closely focus on the work objectives of the newspaper office and to do a good job in life service and the development of the newspaper office.