a weekly work summary template? Summary is a systematic review, induction, analysis and evaluation of the practical activities in the past period by units or individuals, and summarizes the transactional documents that can be used to guide future work. The following small series brings you a week's work summary template for your reference.

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# One-week work summary template 1#

Understand the daily sales situation of each store and grasp the sales situation of each store in a timely manner.

urge the district managers to train the store staff on new products and evaluate the store.

understand the personnel status of each store, and assist the finance department in tracking the store rent list and tax payment.

in order to do a good job in office management, refer to the trial draft of attendance management system of Beijing headquarters, draw up the attendance system of Haisheng Company, and report it to General Manager Zhang for approval before implementation.

Organize Haisheng's social security plan, count the details of social security personnel, and declare it online. "Because the processing time is October 4th, which falls on Saturday, the acceptance time of online declaration is until October 9th, and the acceptance time is within 2 to 3 working days after declaration. I will continue to follow up.

In order to improve the work efficiency of the office, two clerks, an accountant and a warehouse manager, have been recruited according to Mr. Zhang's intention. After five days' internship in the store, the warehouse manager has been arranged to take up his post and become familiar with the daily work flow with the warehouse department. Liu Xiaoying, a clerk, worked as an intern in the store for three days. Because of her good performance and the increased workload of running the company on Monday, she has been arranged to take up her post. Her main job is to assist Tan Qiaojuan in making statistics of various reports. Another clerk, Chen Dongyou, has arranged an internship in Honghu Store for 3 days. The plan is to send it to the franchise department, and the arrangement will be made after the internship assessment. Mars, a new accountant, has arranged an internship in the next store for one week, and is currently in Qianjin Store. The specific work will be decided after the internship assessment.

Summary of this member's day:

The total sales of Guangdong regional direct stores on this member's day was 65,256 yuan, down by 6,162 yuan from last month. 2 yuan. However, the number of stores increased by three this month, so overall, the membership day this month failed to exceed the plan as expected. This point needs us to make a summary. Some stores have a growing trend this membership day, but our big stores, Chang 'an Store, Zhanjiang Store and Nanhai Store, are all declining. I will communicate with district managers in a more timely manner, analyze the reasons, improve the deficiencies, and work harder in the remaining ten days to create a proud performance. Our sales on the member's day can be enough to witness the degree of care of each store for the maintenance of members.

In the next ten days, colleagues in Guangdong will work together with Qi Xin to make progress and complete the task.

Comments: In this week's membership day, Qianjin Store failed to exceed 11,111 yuan in succession, including 878.1, Huiwo 6813.2, Nanning 6173.7, Nancheng 5831.3, Chang 'an 5352.4, Jinjiang 4851 and Huiji 3349. However, in fact, the overall sales can also be improved, which shows us that most stores in the region do. Reasonable adjustment, reasonable incentive system, reasonable management training, reasonable sales planning, I believe that in the remaining 1/3 of this month, we can successfully complete the total sales task this month.

# One-week work summary template 2#

It has been two weeks since the school started unconsciously. Except for a few special circumstances, the new class committee has basically been put in place, and all the work has been carried out step by step. Although the class work has achieved certain results, there are still many places that need our reflection. I will list the work summary of the week below, and hope you can give us valuable opinions.

First, the first group activity in the class.

On September 11, 21, the day before the Mid-Autumn Festival, we went to Longtengxuan for dinner, and the number of people who attended the dinner was 21+2, of whom 1 was neglected by the class committee, 1 had something to ask for leave, 2 participated in the competition and 1 went home. Everyone had a good time. In the Mid-Autumn Festival, far from home, we felt at home. That day, I took photos. Obviously, there were many drinks. This dinner, the satisfaction rate reached 71%.

second, the mid-autumn festival class meeting.

In order to give everyone a gathering place to plant dogwoods together on this homesick night, we organized this class meeting to look forward to the future. At the class meeting, everyone had a surprise birthday for Han Jing. The lively atmosphere made me more convinced that our big family would definitely go on in unity. Everyone was also given the moon cakes bought by the monitor's life Committee and the psychological Committee. This night, I think, we are not lonely. Those students who were not present, are you doing well?

third, this week, there are still some unfinished summaries of class work.

a, class attendance, class log is not in place, need to be improved as soon as possible.

b, class discipline has not been emphasized, for example, the mobile phone must be turned to mute in class, the representatives of each class should pay attention to the submission of homework and help the teacher to erase the blackboard before class.

C. There are too few people downloading the class system for * * *, so everyone needs to pay attention to class construction.

d, class emblem design competition, I hope you can draw by hand or by computer, and send it to me. Then, you can choose one, and the publicity committee should pay attention to collecting meaningful photos of our class life, classic things of our class, or language, etc.

e, life committee, summarizing the class fund construction. (The class teacher gave strong support to the class fund and took out some funds.)

Fourth, the main tasks for next week:

1. The poverty aid was completed.

2. The sports committee members should pay attention to organizing badminton competitions.

3. Improve the opinions on class construction

4. Establish the habit of class exchange meeting, change some views on the class, and actively contribute to the class.

5. Each class committee should be responsible for being in place, pay attention to everyone's life and study status, and pay attention to sharing the information of the school network and the hospital network.

# A week's work summary template 3#

I worked in Canon canteen for a week in a blink of an eye, and this "salad week" was quite fulfilling. In this line of work, you can't be a nine-to-five person: get up at 5: 45 every morning and start work at 7: 31. Sure, we can leave at 3: 31 in the afternoon. All right, I have less sleep, but I can avoid the rush hour. According to the theory of Chinese medicine, I must go to bed before 11 pm. Ha, now I have done it. After a week, I know something about the work of group meals. Take advantage of the weekend, think a little and sum it up.

Hard work

Students who work in other operating points also say that it is really hard to do this job. Compared with most jobs, it is true. If you are a manager, it is both mental and physical. To prepare meals for hundreds or even thousands of people in just four hours, the kitchen staff need to work continuously and continuously. At least, what I have observed is this: ordinary French people, after working for an hour or two, will say, "Let's take a break!" " Then go and have a coffee for 11 minutes, and then have a cigarette. However, in the kitchen of the canteen, I have never seen anyone stop to have a rest. If they are hungry or thirsty, they will go to the coffee bar for a cup of coffee, take it to the studio and have a few sips to continue their work. Everyone will move quickly and neatly. Because every employee knows that if he is slow for a moment, it will affect the punctual opening of meals in the canteen; It will be a big scandal for the canteen if customers come in at the dinner time and find that the canteen is not ready. Until half an hour before lunch, employees have a chance to stop, then spend half an hour to fill their stomachs, and then continue to serve customers during meal time. For the canteen manager, it is even more tiring. After working with the staff at 14 o'clock every day, you have to stay, make a summary of the day's situation, and then make an advance preparation for tomorrow's operation.

In addition to the work intensity, group meals also have other pressures faced by the catering industry: food safety; The pressure in this area is even greater than that in ordinary commercial restaurants. If it is an ordinary restaurant, food poisoning may be only a few customers. If food poisoning occurs in a group meal, it is a matter of dozens or hundreds of people. By that time, this canteen has only the choice of closing down.

But then again, no matter what you do, there will be occupational risks. Perhaps the group meal industry is relatively less hard than some white-collar workers with super mental work. In my opinion, the phrase "if you suffer, you will be a master" is very reasonable. If you want to do well, you must eat this bitterness. Well, I am happy to eat this bitterness.

efficiency and quality

when I first started working, I was a novice after all, and I was always afraid of making mistakes, so I was careful and tried my best to be meticulous and accurate in everything. Then the aunt who took me began to criticize me: your movements are too slow, speed up! You don't need to make such a fine one, then you will be too late. She does have a point. On the first day and the second day, I hardly had time to have lunch, and even I ate a big plate of lunch for less than 11 minutes, which made my stomach extremely uncomfortable. I'm thinking, it's strange that I don't have stomach trouble at this rate!

I really learned a lot from this aunt who has been working in the group meal industry for 31 years. She works very neatly, always finds out the most suitable way to work, and then finishes it with great speed without any delay. She often says to me, "Work at your proper height and position, so that you can be efficient", "One thing at a time, clean up the venue as quickly as possible after finishing one thing, and then continue", "Look at what you have first, and then prepare what you don't have", "Use your head, I hope to see your creativity" ... In such an old-timer, I have seen group meals in the past 31 years. This kind of influence is not achieved overnight, but needs to be accumulated for a long time. Little by little, accumulated to this day, there is her way of working.

So, I think the problems reflected in her may also be the problems existing in the group meal now. I personally can't immediately agree with some of her words. In terms of quality and quality, she said, "You don't have to be too perfect, just have a decent quality, or you won't finish it." From her words, I can see the following two points:

1. In her opinion, time and efficiency are the golden rule, and finishing the task on time is the key

2. Her ideas are contrary to those of customers; In the eyes of customers, "safe and delicious" is the standard

In these two points, I found the contradiction between canteen management and consumers' desires. Perhaps in the past 31 years, the concept of "high quality" of group meals did not prevail, so managers did not instill this concept into their staff well. This is also a disconnect between management and customer demand. Although, compared with the restaurants outside, the food in the canteen is slightly inferior to the standard of "delicious". But for consumers who are demanding more and more now, "not delicious" is a fatal factor. Group dining is to find a balance between "delicious" and "cheap". How to make a catering with guaranteed quality and low price is a key factor. I believe that today's scales are slightly inclined to the "delicious" end, and making "quality" group meals is the key to winning in the future.

Food safety

This issue has been my special concern for a long time, because the domestic food safety is too worrying. Nowadays, consumers' attention to food safety and quality has reached a very high level. There is even a self-abased meal for those who bring meals. On the one hand, it is a distrust of "non-home" meals, on the other hand, it is also considered from an economic perspective. I think, whether at home or abroad, the regulations on food safety and kitchen hygiene standards are relatively perfect, and the key is implementation. Even in France, where hygiene standards are so important, the staff in the canteen are not so observant of these existing hygiene standards. In the course of this week's work, I found many bad habits of canteen staff at work, which are some security risks. On further reflection, I think this is still due to the fact that the weight of safety in employees' hearts is not heavy enough. On the contrary, the weights of "benefit" and "finishing work on time" occupy an important position. But in my opinion, these practices only bring short-term benefits. Once customers find their flaws, their dissatisfaction will only bring us more customers' losses. Only by putting more energy into making safe and quality services can we win more customers.

I'm thinking, if I can make employees think like this: I do everything as if I were doing it at home; The food that customers eat is what I give to my relatives and eat for myself. The food and service made under such standards will truly reassure and satisfy customers. To put it succinctly, it is "don't do to others what you don't want others to do to you." Suppose a pork chop fell to the ground during cooking. What would you do if this happened at home? Of course, you should pick it up, wash it well and put it back for cooking. If it's too dirty and disgusting, then you can put it in the trash can. In terms of economy and time, we have to pay more. However, to succeed, we must always take a long-term view and pay more attention to long-term benefits. Ok, then let's take this thinking to make group meals, and I believe we can make high-quality safe meals.

How to make employees work happily

At this operating point, I found that most employees are depressed at work, with no smile on their faces and a straight face all day. At work, there is less communication between employees, and most of them do their own work alone. The atmosphere of the team is average. But because every employee is a hard-working type, everyone's work efficiency is relatively high.

However, in my opinion, the positive mood of each employee and a good atmosphere of a team are the guarantee for employees to work better. So, I am thinking, why is everyone's mood not high? I made a simple analysis as follows:

1. After observing all the employees, I found that most of them were black brothers, and the aunts were French with low education level; Asked about their salary level, most people live on the French minimum wage guarantee. Maybe they are also struggling to make a living and have low happiness.

2. Most people in the team are introverted, especially the three chefs. Usually they are silent and hard-working types. However, an uncle from Sri Lanka and an uncle from C? te d 'Ivoire are very active and cheerful, and sometimes people play jokes on them occasionally. Instead, these two people become the source of laughter in the team. At the same time, I also noticed that the two of them (both uncles are in the same position, dishwashers) were also working quickly while laughing. Dishwashers are a very exhausting job. Customers keep coming in with bowls after eating, and then they have to work quickly and continuously, but they can maintain a high enthusiasm from beginning to end. I think this is largely due to their optimistic attitude and happy working style. Therefore, team structure and personnel allocation are also an important reason.

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