Summary of canteen work 1 Busy and fulfilling xx years have passed. Looking back on xx years, under the care and guidance of Director Mo, Chef Lin and other leaders, with the help and support of various brother departments, the pastry shop successfully completed the task of xx years, which was well received by guests and hotel leaders. I am very grateful to the director and everyone present. Looking back at the pastry shop, xx has five good aspects:
1.In July, the group won the top three in technical competition and pastry project.
In February and September, I started to take charge of the pastry shop. At the same time, in September, I also trained the dining and decoration dishes in the VIP room. At the same time, a game was held three days later, which gave everyone a pressure to push forward. To be fair, our chef Lin was invited to take part in the competition. The result of the game was really good. The first place is the Chen Jie Award, and the second place is Yang Hongli. Generally speaking, everyone did a good job.
Every month, with the efforts of all of us, the innovative snacks are well received by the guests. In addition, in order to make rational use of pine pollen in June 5438+065438+ 10, the pastry shop also made a pine strawberry, which was also very popular with guests.
4. In order to improve the technology as a whole, at the suggestion of Master Wang, we bought pastry books of related majors with the activity funds issued by the hotel.
Every festival pastry room in the restaurant on the first floor is famous, such as the 15th day of the first month, the Dragon Boat Festival, the winter solstice and the on-site snacks, which also make guests feel the festive atmosphere.
6. 165438+ 10, Min Yang and Chen Jie participated in the Li Jun Cup in this city, Min Yang won the second place in pastry and the title of technical expert, and Chen Jie also won the gold medal in sculpture.
Xx has three shortcomings.
1, for breakfast, the shape of steamed buns is small and the taste is poor, the corn is hard, the taste of fried dough sticks is poor, and the heat preservation is not timely enough. It is constantly improved and adjusted in daily work.
2. Aauto Quicker steamed bread is used in the work, the sea cucumber package is not big enough, and the baked wheat cake is not thick enough for the guests to use. However, under the constant supervision and guidance of the director, we are constantly improving and adjusting, and finally get unanimous praise from the guests.
3. When the product is produced, the desktop hygiene is not good enough and not timely enough, and the refrigerator hygiene needs to be strengthened in the future.
Planning xx years
1, be the assistant of the supervisor, and lead the team members to complete the tasks assigned by their superiors with good quality and quantity.
2. Strengthen the sanitary management of refrigerators and countertops.
3. For special guests and vip guests, pay more attention to products and samples.
4. Make a monthly training plan and innovate snacks.
5. Pay more attention to customers' feedback on snacks, and constantly follow up and improve.
6. Plan the snacks and participants of the group technical competition in advance.
In the new year, with new goals, all the staff of the pastry shop must live up to the expectations of the leaders and go all out to create new achievements.
Summary of canteen work 2 Logistics work is the foundation of kindergarten management and education. With the care and support of kindergarten leaders and the active cooperation of teachers, the environment in kindergartens and parks has been greatly improved on the original basis. This semester, under the guidance of Theory of Three Represents Theory, we will conscientiously implement the guiding outline of kindergarten education, do a good job in logistics, ensure supply, make clear the responsibility, and do a good job in health care, financial work, canteen work, security work and environmental greening management in the park. Specific work
(a) do a good job in property and financial management:
1, adhere to the principle of running the kindergarten diligently, make rational use of limited funds, and do practical things and good things for the kindergarten.
2, do a good job in the school year budget and final accounts, inspection and supervision, strict financial system and financial system.
3, strict financial system, a clear division of labor, all financial expenditures must be carried out under the unified arrangement of the director, each invoice must be signed by the director, and the financial accounts are reviewed once every semester.
4. The accountant insists on reporting the settlement statement every month, so that the factory director can master the capital situation and arrange the funds reasonably.
(2) Transactions:
1, do a good job in purchasing and updating teaching supplies, office supplies and teaching toys in time, and do a good job in teaching supplies and environmental layout materials for each class according to the characteristics of the park.
2. Do a good job in the maintenance of kindergartens, regularly check large, medium and small toys, eliminate unsafe factors, and timely maintain the doors and windows, glass and tap water of kindergartens.
3, do a good job in kindergarten health care, children's toys, quilts and dormitories are often disinfected. And record the disinfection situation. Teachers in each class should cooperate with health care teachers to do a good job.
4. Care about children's lives and run the canteen well.
(1) often go deep into the canteen to check, and strictly implement the canteen work system and hygiene system, and serve the teachers and students wholeheartedly.
(2) Children should have hot dishes and hot meals every day for lunch, which is balanced in nutrition and cheap, so that children can eat well and parents can rest assured.
(3) Make a good supply of boiled water, make full use of the tea bucket in each class, and let the children drink water at any time.
(4) Do a good job in canteen hygiene, separate raw food from cooked food, put an end to all unsanitary factors and cultivate children's good eating habits.
(3) Do a good job in garden construction and create a beautiful environment: manage flowers and trees, lawns and orchards.
1. During the lawn growing period, we should protect the lawn and make it grow well. At the same time, we should strengthen fertilization, increase some flowers and trees, make them evergreen all the year round, and beautify the campus. Educate children to care for every grass and tree in kindergarten. There are no sundries in the park, all kinds of toys are placed reasonably, and the indoor and outdoor layout of activities is beautiful, so as to beautify, green and purify, and be full of childlike interest.
2. Strengthen the management of sanitary environment in kindergartens. The whole campus is divided into people inside and outside, and the class teacher is responsible for each activity room, so that it is clean and tidy, the windows are clean, there is no paper scraps, phlegm and sundries inside and outside, all kinds of appliances are neatly arranged, and there are no weeds in the clean area.
Summary of canteen work 3 All along, canteen work is based on the quality of food hygiene, which is directly related to everyone's life safety and physical health, and efforts are made to improve the physical quality of dining staff in government canteens. In accordance with the requirements of the health supervision institute for canteen hygiene, we will conscientiously implement the Food Hygiene Law, further standardize food hygiene management, and ensure the food hygiene and safety of diners. The work is summarized as follows:
First, establish the idea of serving the organs wholeheartedly, and improve the consciousness of employees' love for their posts and dedication.
We always serve government officials and employees in all aspects of canteen work; Educate employees to firmly establish service awareness, further strengthen service awareness and further improve employees' service awareness. In order to make government officials and workers eat healthily, chefs communicate with each other, learn from each other and learn from each other's strengths. Let the chefs and pastry chefs go out to the catering unit to taste the breakfast of different dishes. Through learning, most employees in the canteen have formed a kind of work enthusiasm, sense of responsibility and attitude, and formed a good working atmosphere.
Two, pay attention to food hygiene and safety work, strictly control the purchase.
In order to ensure the food safety of diners, ensure the food hygiene quality and put an end to food hygiene hidden dangers. We organize employees to study the Food Hygiene Law seriously and act in strict accordance with it. In the work, we should strictly control the purchase channels, purchase acceptance and food storage, and at the same time let all the canteen staff participate and accept the supervision of all the staff. In food procurement, we often go to the market to find out the quality and market price of goods, and avoid random quotation by delivery units. In the acceptance, we will resolutely resist and return unqualified food, and will not accept unqualified items. The water, electricity and gas in the canteen are all unsafe factors. We carry out daily inspections, solve problems in time and report to the leaders in charge in time. Therefore, there is no hidden danger in the canteen work and the dining order is stable.
Third, constantly improve the quality of food, so that leaders and diners can rest assured.
In order to ensure that diners can eat with confidence, happiness and comfort, we carefully formulate daily recipes, and constantly improve the recipes according to the practical experience of canteens in recent years and the usual preferences of diners, so that the three meals are nutritionally matched, and efforts are made from the taste and color of the food to ensure the collocation of four meats, four vegetables and one soup for each meal. Try to add more varieties to breakfast so that diners can have a choice. In particular, in addition to providing various kinds of services in the lobby, the leading restaurant also added cooking and some exquisite breakfasts, which was well received by the leaders.
In a word, the canteen has made some achievements in providing logistics services for the government, but there are still some areas that need to be improved. It is necessary to further proceed from the needs of diners, constantly improve dining recipes, do a good job of nutrition collocation, and introduce new dishes. At the same time, we should improve our working methods, care about employees and make diners happy and satisfied.
Summary of canteen work. Strengthen safety management to ensure food hygiene and fire safety.
1, food hygiene and safety are related to the health of teachers and students, and to the safety and stability of schools. Prevention of food poisoning is the top priority in the daily work of the canteen, mainly from four aspects:
First, strictly control procurement. The purchase of rice, flour, oil, pork, spices and other commodities must have a certificate and a ticket.
Second, strict processing: thoroughly remove insects, mud, peel and rotten leaves, and thoroughly fry, steam and stir-fry food;
Third, strict environmental sanitation. Every day, administrators and students will check the sanitation inside and outside the canteen and announce it in time. Every Friday at noon, they have a thorough cleaning. In April, they disinfected flies and rats inside and outside the canteen every day.
Fourth, resolutely put an end to the sale of leftovers. Especially overnight leftovers, resolutely throw them away and keep food samples in time.
Every employee is required to be responsible for the school and students and do a good job in prevention. A strict reward and punishment system has been formulated, and safety responsibility letters have been signed at different levels, which are usually implemented to prevent problems before they happen.
2. The canteen is the key fire prevention area of the school, and prevention is better than disaster relief. The canteen fire prevention mainly eliminates hidden dangers and controls them from the following two aspects:
(1) "Pay attention to the oil pan". This year, a warning sign "Never leave people when you make a fire" was posted next to the kitchen stove.
Restaurants need ventilation when cooking.
⑵ Prevent short circuit of electrical equipment, and regularly check all electrical circuits, electric fans and poles in the canteen.
If there are any unsafe factors such as breakage, nudity and shaking, replace and reinforce them in time.
Second, stabilize the basic group price, ensure the stability of students, adjust the food structure, strictly control the cost, ensure a reasonable profit margin and ensure the stability of personnel.
In response to rising costs, a series of measures have been taken to reduce costs, mainly including:
1, stable food prices do not rise, with a slight price reduction. Such as: eggs, buns and other foods are reduced in price.
2. Adjust the catering structure appropriately. According to the students' opinions on the lack of color varieties in our school, there are no fewer than eight kinds of lunches, and there are obviously many varieties in the morning and evening. In addition, Sacido also added cooking to ensure that students with money eat well, and students without money have enough to eat.
3. With reform as the driving force and system construction as the foundation, the management has been steadily advanced to be scientific and refined.
4, canteen staff meeting every Monday, and constantly strengthen the sense of service and hygiene.
5. Organize canteen owners to visit and study outside their brother schools every month, reflect and summarize the problems existing in the management and operation of our canteen, and make improvements according to the actual situation.
6. Hold a communication meeting between the student representatives and the canteen owner once a month, timely understand the opinions and suggestions of teachers and students, immediately rectify and resolve conflicts in time, and ensure that teachers and students eat safely and happily.
7. Improve the dining environment and create a restaurant culture. Make meal price list, announce meal prices and types every day, post slogans and food hygiene knowledge, beautify the restaurant and create a strong restaurant culture.
Summary of canteen work 5 "Food is the most important thing for the people" is one of the key points of logistics work. How to activate internal vitality, improve competition mechanism, improve labor efficiency and better serve teachers and students is one of the goals of our logistics managers. To this end, since the establishment of our school canteen, we have worked harder to explore new ways of canteen. Over the years, we have basically formed a set of our own management model. In order to better sum up experience and make up for shortcomings, I will briefly review the following aspects:
First, pay attention to institutional setup and promote organizational implementation:
1, organization setup and personnel management
(1) All the members of the food department are employed. At the beginning of the year, the school leading group conducted a comprehensive assessment and selected the best candidates. Employees must obey management and work hard. If there is any violation of discipline in the process of employment, the Food Department has the right to impose administrative and economic sanctions on him until he is dismissed halfway.
(2) Establish and improve the organization and implementation of various rules and regulations, and conduct year-end assessment.
2, the canteen staff physical examination to implement the annual physical examination system, found that the physical condition is not good, take a temporary stop to rest, wait for the body to fully recover before considering the arrangement; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the rectification when problems are found.
3. Pay attention to the implementation of civility and politeness: We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the restaurant and lead the teachers on duty to book the dining table to help solve the specific problems in students' dining.
Second, the specific practices of canteen management:
(1) Strict management system and * * * civilized service.
The main work of the school is teaching, and the purpose of logistics management is to persist in serving teaching. As the most important work in logistics management, canteen management directly affects the normal development of school work. To this end, we have specially formulated a series of rules and regulations to ensure the normal development of canteen work.
1, attendance system:
Don't change the timetable at will.
2, labor management:
(1) Live in harmony, be polite to others, put an end to the conflict with the dining staff, and immediately improve the current situation. Such as sanitation: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stove, steamer, floor and warehouse with them. Every cleaning is effective, and the kitchen has changed obviously.
Third, there are problems.
With the development of the national economy, people's living standards have also been improved. At the same time, our only child has developed a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to serious food dumping;
2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.
Summary of canteen work 6 I have had an extraordinary year with the theme of "highlighting key points, tackling difficulties and striving to comprehensively improve the comprehensive economic benefit level and overall competitive strength of xx industry in the city". Over the past year, under the leadership of the office and the cooperation of all the comrades in the canteen, we have strengthened our service awareness and improved our service quality closely around the goal of satisfying every employee, so as to avoid the worries of employees and do everything possible to ensure that all employees devote themselves to business and sales. The work of the past year is summarized as follows:
The canteen is the place where all employees of our xx company have meals, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen, so that all the staff feel comfortable and eat with confidence. Over the past year, I have been insisting on cleaning and disinfecting tableware in time and always keeping the canteen floor clean. Because there are so many people, I divide my meals into two groups every day. In order to let the second group of diners have a good meal, I always clean up the table as quickly as possible and put on a new tablecloth, so that the second group of diners can eat in a clean and tidy environment.
I am in charge of cooking in the canteen. After a year's work, I have been able to know exactly what each employee likes to eat, what he doesn't like to eat and how much he can eat. When cooking, you naturally know the amount of food, which not only satisfies the diners, but also avoids unnecessary waste.
At the same time, I am also the keeper of the canteen, responsible for keeping the oil, salt, sauce, vinegar, rice and other items in the canteen. Over the past year, I have kept the accounts of the escrow account clear, so that every collection is reflected in the escrow account and does not take advantage of the public.
Of course, you can't forget to study at the same time. From the first day I entered xx Company, I already felt the strong learning atmosphere here. 20xx is the first year of enterprise culture construction in the whole province. As a member of the company, I have the responsibility and obligation to learn the spiritual essence of corporate culture construction. Through learning, I understand that the establishment of our canteen itself is a manifestation of our xxx corporate culture. I used to think I was just a waiter in the canteen. What corporate culture and the rise and fall of any company seem to have nothing to do with me. Through study, I found that my idea was wrong. Living in our big xx family, each member of us only has a different division of labor, and there is no distinction between high and low. Dozens of people in the whole company eat my cooking. Only when they eat well can they have the energy to engage in business and sales. So as a member of the canteen, I should feel proud and proud. If my past work can be recognized by everyone, then in the future work, I will work harder to make everyone eat more delicious food in a more comfortable environment. Strive hard to achieve the goal of "making all welfare undertakings better and making employees' mental outlook more pleasant" put forward by Manager Zhang at the work meeting at the beginning of the year!