20xx in the dining room work, our enterprises strictly implement the "Food Sanitation Law", to strengthen the management of dietary hygiene and in practice constantly improve the management of the rules and regulations, so that our restaurant management to achieve scientific, Standardization, institutionalization.

First, the leadership attaches importance to the understanding in place

1, the establishment of a leading group and the organization of a strong leadership team for the scientific management of the restaurant, focusing on the standardization of the management of the restaurant and food hygiene and safety to achieve the objectives of the plan, there are key, there are measures to implement the responsibility of each layer.

2, restaurant work is the most important. Food for the people, food to health first, people-oriented, health first, is the top priority of our restaurant management work. Our company is a set of professional dietary management, nutritional catering, fast food distribution, vegetable and oil distribution, specializing in government agencies, schools, factories, mines, hospitals, industrial parks to provide high-end canteen contracting and logistics management services as a whole, very competitive strength and development potential of the halal catering and logistics services management company. The company is currently with a number of enterprises, and the establishment of a long-term good meal contracting partnership, and has maintained a safe operation of zero accidents and health and epidemic prevention department qualified, safe, nutritious and healthy for the enterprise staff, government agencies staff to provide a good meal service for the development of enterprises and the stability of the workforce laid the foundation for the trust of the partners and affirmed. We attach great importance to the management of food hygiene in the restaurant, firmly establish the idea of safety first, hygiene first, health first and quality first, implement all-round management and strong supervision, and provide first-class service for the dining staff. We continue to explore in the restaurant management, the establishment of understanding a set of scientific and standardized management mechanism, won the recognition of the community.

Second, the establishment of a sound management system to strengthen meal management

1, sound rules and regulations. Sound rules and regulations is the basis for the implementation of scientific management, restaurant management, strict implementation of the "Chinese People's *** and the State Food Sanitation Law", on this basis, the company has developed a "food hygiene and safety management system" and "food poisoning and outbreaks of reported emergency response system", the establishment of a sound job responsibilities, the management system of the positions, to further clarify the job responsibilities and food hygiene procedures, environmental hygiene, Food hygiene and personal hygiene have made detailed regulations, so that the food hygiene management can follow the rules and regulations. Since its inception, the company has always been to management innovation as the goal, based on service quality, the implementation of standardized, refined management, the formation of a modern catering management and logistics services combined with advanced management model.

2, strengthen process management. Incoming, warehousing, processing, selling is the main process of restaurant operations, must

Strengthen management. In this process, we pay attention to the good " three passes ": the first pass is to put a good purchase, our restaurant's main raw materials, auxiliary materials are used in the fixed-point, contract system of purchase, the contract has a clear quality requirements, accompanied by a copy of the supplier's identity card, detailed home address, contact information, every day by the head chef is responsible for inspection of the goods, to take a look at the (production date, certificate of conformity, quality inspection reports, quality inspection reports, and so on). Every day, the head chef is responsible for the inspection of goods, take a look (date of production, certificate of conformity, quality inspection report, packaging, whether spoilage, sprouting, whether fresh, etc.), smell (whether there is a strange smell, etc.) way to hold the purchase of goods off, easy to cause food poisoning beans, potatoes, spring and summer Lotus white, etc. to buy less or do not buy; the purchase of goods must be accepted by the restaurant, and make a good purchase of goods into the warehouse registration. The establishment of a shopping license, report information. The second level, processing in strict accordance with operating procedures, every day, the vegetables should be soaked in water for more than half an hour, to residual pesticides or vegetable insects, etc., the processing is not repeated use of oil, processing and storage places unrelated personnel are not allowed to enter and exit, in addition to good sampling, each meal by a restaurant workers in advance, record the post-eating reflections to let the trial become a process. The third level, food portioning off, food portioning, food hygiene and safety requirements in strict accordance with the " three preventive ": a preventive food acidification, rot, spoilage and contamination of food, once found, immediately and severely punished. Two prevent others from poisoning, in food hygiene management, restaurant management personnel on all aspects of effective supervision, strictly prohibit non-operators to enter the restaurant, from time to time and space to refuse the occurrence of poisoning. Third, to prevent the epidemic spread of disease, adhere to the tableware for each meal operated by a person, the use of drugs to disinfect, and do a good job of cleaning tableware to prevent cross-contamination. Regularly do a good job of exterminating flies, mosquitoes, cockroaches, rodents, cut off the source of infection, to ensure the health of the dining staff.

3, the establishment of a monitoring mechanism. In order to increase the supervision of food hygiene in the restaurant, the establishment of a management organization, the formation of a leading group of restaurant management, responsible for the day-to-day management of the restaurant, inspection, supervision, tasting, sampling, filling out forms and restaurant files. Management leading group from time to time to carry out random inspections of the restaurant's work, and evaluation, found that the problem is solved in a timely manner, from time to time to invite the epidemic prevention department to inspect the restaurant guidance. The formation of the management, customers, employees, the restaurant management all-round supervision, played a positive role.

Third, improve the quality of employees, establish a sense of service

Strengthen the training, improve the quality of employees before the start of the staff must be pre-job training, learning the relevant laws, regulations and rules of the restaurant, to improve the legal awareness of employees and food hygiene and safety awareness, and adhere to the weekly meeting of the restaurant management staff, each month, the restaurant staff people autonomy. Study more than three hours. Personal health checks on new personnel, the lack of physical examination can not be on duty, the body is not qualified resolutely disallowed to work, not wearing overalls resolutely disallowed to work, and the establishment of a personal file information, through the pre-job training and strengthen the learning to improve the quality of employees, deepen the sense of service, improve the level and quality of service to meet the needs of the enterprise, the development of enterprises to provide a strong logistical guarantee.

Fourth, strengthen the construction of hardware to eliminate accidents. The restaurant was remodeled and reconstructed to varying degrees, and some hardware equipment and appliances were added to achieve a reasonable layout, ventilation and lighting, and good steam and fume emissions. The establishment of a leading group of production safety, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire equipment, fire prevention, fire prevention inspections every day administrators to enter the restaurant there is a reminder of the "restaurant heavy, no one is allowed to enter the". Operation room has a warning "pay attention to safety, careful operation", in addition to procurement and disinfection, the focus of health and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat "five special", etc., for these tasks, the ideological high attention, all-out efforts to take measures one by one to eliminate production. In response to these tasks, we have paid great attention to these tasks and taken measures one by one to eliminate all kinds of safety hazards in production and to ensure the safety of operation and food hygiene and sanitation. Adhere to quality service, and constantly expand the concept of service. Dietary Section to do people-oriented life, create a comfortable dining environment.

Fifth, pay attention to the details, perseverance Diet is a matter of concern to all people, I restaurant tableware disinfection work and dish samples, health card management, procurement of certificates, food acceptance of each link are strictly controlled to prevent the occurrence of accidents. Strictly prevent the occurrence of food poisoning, to ensure that the health of each dining staff. During this period in my restaurant dining staff and employees did not occur any intestinal diseases and food poisoning accident. Combined with the actual restaurant, find ways to provide consumers with a comfortable and assured consumption environment, the restaurant is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a unit of the restaurant is crucial. As the management should be more for the workers' diet, to ensure that each colleague's physical and mental health and considerations. Due to the leadership at all levels of the restaurant work attaches great importance to the work and unremitting, for the dietary work of hardware construction and software management has laid a good foundation, enhance the safety and health consciousness and sense of responsibility of all cooking staff, the formation of a good standardized hygiene habits, so that our restaurant's dietary work in general has made great strides in the development of a certain degree of achievement, we will be "a hundred feet, one step further! "We will" a hundred feet, one step further "to create the conditions, pay close attention to standardization, standardization, institutionalization, order management, take the initiative to adapt to the requirements of the development of society, will be our business work to a new starting point, to create a new glory.

Part IV: Nutrition dispenser latest personal annual summary

In the blink of an eye, a year's time will pass in a hurry. Looking back at the past year, in × × × × (changed to nutritional caterer positions in the unit) nutritional caterer jobs, I always adhering to the "in the post a minute, do their duty sixty seconds" attitude to do a good job in nutritional catering positions, and always strict requirements for their own, and to set themselves in the right work position and attitude. In the care of leaders at all levels and the support and help of colleagues, I am actively working in the nutritional feeding staff, diligent study, seriously and successfully complete all the work of this year's nutritional feeding staff to fulfill the xxxxx (changed to nutritional feeding staff position in the unit) nutritional feeding staff job responsibilities, excellent performance in all aspects, the leadership and colleagues have been unanimously affirmed. Now will be the past year in xxxxx (changed to the unit where the nutritional caterer position) nutritional caterer jobs on the ` study, work situation is briefly summarized as follows: First, the ideological discipline, and constantly improve their own cultivation

Over the past year, I have always adhered to the correct values, outlook on life, outlook on the world, and used to guide their own in the xxxxx (changed to nutritional caterer position in the unit) Nutritional feeding staff position on the study, work practice activities. Although in the nutritional feeding staff work, but I always

attention to international current events and the latest spirit of the central government, and constantly improve their own homeland, the sense of belonging to the home, the nation and culture, a sense of identity and dignity, a sense of honor. In × × × × (changed to the unit where the nutritional caterer position) nutritional caterer jobs to conscientiously carry out the implementation of the central government's line, guidelines, policies, due diligence, nutritional caterer jobs to make contributions to the country as far as possible.

Second, work to strengthen learning, and constantly improve work efficiency

Times in the development of society is progressing, information technology is changing rapidly. × × × × Nutrition dispenser jobs related work also need to keep pace with the times, the need to continue to learn new knowledge, new technologies, new methods, in order to improve the nutrition dispenser positions of the level of service and service efficiency. In particular, learning nutritional food server jobs related legal knowledge and related latest policies. Only in this way can we improve the business level and personal ability of the xxxxx Nutritional Dietitian job position. Regularly studied × × × × nutritional feeding clerk jobs work related business knowledge, and summarize and absorb the predecessors in × × × nutritional feeding clerk jobs work experience, and constantly make up for and improve their own shortcomings and deficiencies in × × × × nutritional feeding clerk jobs jobs work, so that their overall work quality have been greatly improved. Mainly in the theoretical learning is far from deep enough, especially the ability to apply the theory of thought to the actual work of the xxxxx nutritional feeding clerk job position is still relatively lack of. In the future of the xxxxx nutritional catering staff jobs, I will certainly make use of my strengths and avoid shortcomings, to overcome shortcomings, seriously learned xxxxx nutritional catering staff jobs

post-related knowledge, work hard, positive and enterprising, to do a better job, in order to realize the Chinese dream to work hard. Looking ahead to the new year, in the future ** (changed to nutritional caterer positions in the unit)

work hope to be able to make persistent efforts, to continue to maintain a good working attitude, not afraid of hard work, not afraid of fatigue, more to pay less complaints, and to do a good job in nutritional catering positions in the work of their own. At the same time also need to strengthen the exercise of their own nutritional feeding staff level of work and business capacity, in the future work I will strengthen and × × × (changed to nutritional feeding staff position in the unit) nutritional feeding staff position colleagues more communication, more discussion. To continue to work in their own jobs to do things honestly, honestly, and strive for ** (changed to nutritional caterer positions in the unit) to make greater achievements.

Part V: cafeteria work summary

As a service industry, all aspects should do better than others. Entrusted by the company, I am in charge of all the work, the purpose of which is the industrial area services. Therefore, how to find the gap, do a good job of service work, is the subject in front of me. To arrange a good meal for nearly 500 people, although it is a "difficult to adjust" thing, but in line with the health, nutrition, science of the meal as a starting point, for the sake of the staff's health, will be the company's leadership together with the management of the staff nutritional meal chef together, according to the seasonal changes in the market allows the premise, as far as possible, arrange for the nutritional meal for the taste of the staff! Recipes. Let employees eat health, nutrition, eat out of health.

Do the work is mainly:

First, in nearly 500 people dining in the management of nutritional food, always put food safety in the first place, for the canteen in the past in the food processing process safety and hygiene aspects of the weak links, supplemented by the revision of the "safety and hygiene management rewards and penalties system", the food processing process safety and hygiene put forward a more exhaustive requirements, and the implementation of the target responsibility. Through the implementation of the System, the safety and hygiene work of the cafeteria has been greatly improved, making the work more in place, avoiding the occurrence of food-borne illnesses in the cafeteria meals, and ensuring the safety of the employees' meals. Cafeteria safety and health work on a new level.

Second, the construction and development of the cafeteria in the spirit of ownership. In order to achieve as soon as possible, "municipal model cafeteria" standard, in the company's leadership, with strong support, to increase management efforts, timely replacement, add the required hardware facilities, equipment. Successfully passed the Renda property on the canteen graded quantitative grade standard inspection, pleased to win the "model canteen" honorary title.

Third, always in accordance with the "service staff" requirements to regulate their own words and deeds, strict requirements for themselves, down-to-earth, conscientious to do their jobs, regardless of the cold and heat, insist on getting up early every day to work in the dark, dutifully sticking to their ordinary positions.

In the future, I will continue to do my job well, as always, to serve the health of employees. Now we have embarked on the next year, I declared the canteen "food hygiene credibility of A-level units", as well as the Shenzhen City, "the staff canteen graded quantitative level up to the standard demonstration canteen" to prepare for the construction and development of the Ren Da Group, worthy of the "Service staff" this honorable title.