School canteen work summary 1000 word selection

University students' canteen is a place for students to eat collectively, and it is an important link that easily leads to school safety accidents, especially food poisoning accidents. The work of student canteen is of great significance to the healthy development of education, campus safety and social harmony and stability. Dear readers, I have prepared some school canteen work summaries for you, please accept them!

Summary of school canteen work 1

In order to do a good job in school canteens and safeguard students' vital interests, the Department of Catering has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:

1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.

Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

Summary of school canteen work II

This semester, my work is facing brand-new challenges. In the past period of time, thanks to the reuse of school leaders and the cultivation of the school, I have been the supervisor of the canteen since this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas, strengthened the implementation of post responsibility system, strengthened infrastructure construction and strengthened post training. Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the development of education and schools. Our school has developed by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for all teachers and students. It can be said that the logistics management of canteen is a department most closely related to the daily life of teachers and students.

Through half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school.

Since I took over the canteen in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, more than 10 old employees were transferred from our everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen was always in a state of lack of staff. This semester, under the condition of insufficient manpower, I strengthened the professional ethics training and encouragement for the canteen staff and adopted the management mode of the canteen. Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work conform to the norms and standards. I used every opportunity to help them until the end of this semester.

In routine work, the eight principles of "service, standardization, high efficiency and first-class" are the guiding principles for school leaders to work in the General Affairs Department; My canteen organizes all the staff to seriously study the principles and policies of the school, how to translate the advanced ideas of the school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, the society and give full play to good comprehensive benefits; Through weekly meetings, employees' ideology is formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has made effective progress in the overall work.

Starting from every week, insist on holding early meetings, timely solve and deal with the substandard places of employees, sum up yesterday's comprehensive work, arrange today's new work, assess and evaluate employees' daily work, and make employees' work clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude.

First, the canteen has taken various measures in the implementation of the Code;

1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.

2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of fewer people, complete the daily hygiene work with good quality and quantity.

Herbal tea is provided to all teachers and students every week this semester, and there is sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.

4. In the daily management of employees, our system adds emotions and manages them with our own actions and guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;

5. At the beginning of school, due to the great changes in personnel, it was found that the quality of food declined. Therefore, in order to more effectively reflect the synergistic effect, all the staff in the canteen immediately made adjustments. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and forgot their work. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a certain distance from our goal of "creating a first-class canteen". Under the guidance of the advanced ideas of school leaders and the leadership of the General Affairs Department, all our staff will constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school.

Summary of school canteen work 3

Under the correct leadership of the Party branch of the school, the school committee and the General Affairs Office, with the full support of all departments and all teachers and students, the canteen insists on studying and practicing the important thought of "_ _ _ _ _ _ _ _ _ _" and the _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The canteen has made remarkable achievements in the past year, which are summarized as follows:

First, the main achievements of canteen work

1, ① Strengthen the ideological and political work in school canteens, and emerge a number of advanced models who can do things, educate people and understand services. 1 canteen was rated as advanced by the school, while,, Wang Ping, Luo Zejun, Cai Yufeng, Qin, Yang Zhenmei, Huang, Guo Mingju, Chen Lixin and Cheng Rong were rated as advanced by the school canteen. (2) seriously study, understand and practice the important thought of "_ _" and the spirit of _ _ conference, adhere to the political study, business study and staff life meeting once a month, and make arrangements, inspections, summaries and meeting minutes. (3) Through canteen work meetings, lectures and individual talks, arm the staff's thoughts, strictly organize discipline, improve the work system, make all staff pay attention to the actual work, improve the service quality, strive for the highest honor, and strive to create the best economic benefits. ④ Encourage all employees to learn from each other, promote each other, work in groups and compete freely. All staff consciously safeguard the interests of the school and canteen, form a good concept of serving teachers and students in education and teaching, and strive to run the canteen well. ⑤ The canteen has been continuously improved in quantity and quality, ensuring food hygiene and safety, and the credibility of teachers and students in the canteen has been significantly improved, which has been well evaluated by higher authorities.

2. Implement the management system and implement democratic management. First, the canteen is directly led and managed by the general affairs department, and the trade union participates in supervision and management. The office is fully responsible for management, and the canteen is managed in groups. The second is to achieve a clear division of labor, tasks to groups, and responsibilities to people. Third, centralized bidding and procurement of bulk materials, and fixed-point procurement of meat. According to the change of market situation, the buyer is responsible for purchasing and the cashier tracks the payment, which ensures the quality of life of the whole canteen. The fourth is to implement the material acceptance system. Trade unions participate in quality inspection and acceptance of large-scale materials. All purchased materials must be signed by the canteen keeper, canteen accountant and steward before the cashier can pay. Fifth, the epidemic prevention station supervises the canteen and conducts random inspection at any time. Over the past year, there have been no unqualified products and materials in the canteen. Sixth, the import of cooked food should be properly controlled, and it is strictly forbidden to sell unit food without manufacturer, inspection report, hygiene license and factory date into the canteen. Seventh, unify physical examination and prohibit patients with infectious diseases from working in the canteen. Eighth, restrict canteen staff from eating, taking and changing food at will, and find them at any time and impose heavy penalties on the spot. Nine, it is strictly forbidden to use cash transactions in the canteen. Once found, the fine will be doubled. Ten, it is strictly prohibited to buy and sell human feelings, damage the interests of the canteen without cause.

3. Strengthen the management of operation process. (1) The professional chefs are fixed, and the red case and the white case are operated separately, and each of them presides over the daily life arrangement, so that there are more than 15 kinds of breakfast, more than 20 kinds of lunch and dinner in the canteen, providing diverse and cheap food for teachers and students. (2) The system of cleaning and hygiene duty is implemented, with one person on duty every day in the canteen, special personnel to disinfect and clean the dining hall and cooking utensils and equipment, and special personnel to clean and disinfect the students' plates, so that the cleanliness of the canteen has been significantly improved, which has been highly praised by the District Health Bureau and the epidemic prevention station. (3) announce the vegetables purchased every day, announce the varieties and the unit price of finished products, and report the accounting statements to the finance office, general affairs office and school every month. Strict supervision and stable prices are conducive to teachers and students to eat with confidence. ④ Unified physical examination, dressing the and unified listing service shall be implemented. ⑤ Ensure the living supply of students with difficulties. Make sure there is boiled water to drink and hot water to wash. ⑥ Strict labor discipline, performance of leave formalities, strict work and rest time, and no smoking and drinking incidents in the canteen. ⑦ The canteen makes the staple food dry and thin, with sufficient quantity, complete color, fragrance and taste, and good working attitude. The monthly accounting is true and accurate, and the profit ratio is strictly controlled. Pet-name ruby established a reward mechanism. Attending attaches great importance to safety, and no accidents have occurred in the past year.

4. The task assigned by the school has been completed. From June 65438+ 10 to February 65438+2, the operating income of canteen10.4 million yuan, the profit10.8 million yuan, the catering department's 25,000 yuan, the cooking utensils' 20,000 yuan, the students' 20,000 yuan, the college entrance examination's 7,000 yuan and the teachers' 233,300 yuan.

5. The canteen arranges 26 family members for employment, accepts immigrants to help the poor 1 person, and 5 farmers in school. The canteen strongly supports the education and teaching work of the school, solves the worries of teachers, and achieves good economic and social benefits. Both teachers and students are satisfied.

Second, the existing problems

1, further improve the management level and business ability, and try not to cause work mistakes and damage the interests of the canteen.

2, to do a good job in financial expenditure, mainly is not enough, canteen borrowing too much, to further straighten out the relationship between the finance office and the office.

3. The backbone personnel in the canteen are very scarce, and the overall quality is very low.

4. The hardware facilities of the canteen should be built reasonably to minimize waste and redundant construction.

5. Educate all staff to pay attention to saving and increasing income.

Third, improvement measures

1, further improve democratic supervision and management, give full play to the role of trade unions in supervision and management, seriously accept the inspection opinions of the school fund cleaning group, strengthen effective improvement measures, and listen carefully to the opinions of teachers and students on improving the canteen.

2. Standardize the financial accounts of canteens, strengthen cost accounting, safeguard the interests of teachers and students, and continue to implement the "three openness".

3. Strengthen employees' business training, and become a good worker who is skilled in technology, excellent in business, understands service and will be a man.

4. Strengthen the management of environmental sanitation and food hygiene, and serve teachers and students safely and healthily.

5, do a good job in the canteen hardware facilities construction, make the canteen to modernization.

6. Give full play to the skills of management cadres, encourage employees to think more and think more ways, and Qi Xin will work together to run the canteen well.

In the past year, although some achievements have been made, there are still some problems. Let's face the existing problems seriously, forge ahead, unite as one, explore carefully, strive to run the canteen well, and win glory for the school with new achievements in the new year.

Summary of school canteen work 4

At the beginning of 20 _ _ _, according to the overall work plan of the school, combined with the current economic development situation, the subsidy standard for on-the-job meals for school staff was raised, requiring staff canteens to strengthen basic management, vigorously reform and actively innovate and develop, and emphasizing that staff canteens, as key logistics support departments, must focus on services in the Olympic year to ensure food safety and health, staff health and achieve "three satisfactions".

With the correct care and help of the school leaders, the direct leadership and strong support of the leaders of the administrative department, the care and help of leaders at all levels of the school, the cooperation and help of all relevant departments, the understanding and support of all the staff in the school and the joint efforts of all the new and old staff in the staff canteen, we have successfully completed all the production (work) tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for future services.

1. Completion of main work indicators for the whole year: (operating income, expenditure, personnel training, food safety and hygiene, others, etc.). ).

Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.

1. Since April of _ _ _, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the school and the specific situation of the canteen, the "very standardized staff code" (later published the post responsibility letter of the staff) was formulated, and the work nature, post responsibilities and work norms were clarified. Organizationally and ideologically, the service concept that canteens should seek development through reform and survive through development is established.

2. From April _ _ _, the leading group with the team leader as the core will hold a management meeting once a week, and all employees will go to work half an hour in advance every Friday to hold a study and life meeting, summarize the arrangement work, reward the excellent and evaluate the poor, introduce new products and demonstrate standardized services. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.

3. From April of _ _ _ _, apply for computer equipment, and keep abreast of market supply information, all kinds of food hygiene and safety, new product promotion and other information. Make recipes and arrange production tasks every week. Each production group is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night clinic experts in the school, and constantly launch various seasonal snacks with flavor, which are well received by school staff and diners.

4. From April of _ _ _ _, contact the manufacturers, introduce various barbecue equipment and beverage filling equipment one after another, and put them into the operating room and other relevant departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.

5. Since April of _ _ _ _, we have made great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of the staff of the whole school, the problem of foreigners entering the operating room, which has been the biggest concern for a long time, has been effectively solved.

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

7. Establish and improve the registration system for bulk delivery of scheduled goods.

8. Most importantly, with the support of school leaders and the strong cooperation of all departments, the renewal of meal cards for on-the-job staff in the school has been successfully completed since August, and more than 400 unknown meal cards/KLOC-0 have been eliminated, which fundamentally guaranteed the dining welfare of the staff in the school, gained the greatest benefits, and implemented the care of school leaders for the staff.

Third, improve the consciousness of all employees by humanized management according to law, give full play to everyone's enthusiasm to overcome difficulties, strive to ensure food safety and hygiene, and ensure the successful completion of major political activities such as welcoming the Olympic Games (Paralympic Games).

The continuous high temperature and high humidity weather since this summer is a great challenge to the catering service industry, especially in July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of some raw materials and finished products of people or main and non-staple foods. In addition, the operation room is narrow, the storage capacity is seriously insufficient, and it is easy to rot and deteriorate, which brings great difficulties to food safety production and staff work.

Under the direct leadership of the chief of the catering department, all employees should stick to their posts and do their jobs step by step, not only to ensure the completion of daily production tasks, but also to send food and water to various departments and departments in a hurry, especially after changing and adjusting the supply time of semi-finished products according to the requirements of the school, the daily time is less than 16: 00 to 16: 50. As you can imagine, it is difficult to complete the supply of main and non-staple food from 8,000 yuan to10,000 yuan. However, despite sweating, the staff can still adhere to civilized reception, standardize service, be responsive, do something, and relieve worries. The staff in the school are quite satisfied with this.

Fourth, leaders attach importance to it, the backbone is responsible, and all staff are mobilized, and efforts are made to create a new situation of scientific and reasonable nutrition and hygiene in catering services. The staff of the school can't put it down, and they enjoy it, and the demand is in short supply.

1. Under the personal leadership of the chief of the food and beverage department, each production team makes a monthly (weekly) supply plan for main and non-staple foods, and posts the variety and quantity of each food and beverage to each processing link, so that each staff member can see the specific requirements of the work at any time, such as more purposefulness, sequencing, priorities, etc., at a glance, which reduces the blindness of the work. At the same time, because the responsibility is implemented by individuals, the products processed in the past taste.

2. A large number of main and non-staple food products have been added, most of which were made by the chief of the catering department personally guiding employees or visiting other units, food supermarkets and other places to study and try, which greatly promoted the enthusiasm of employees to learn new knowledge, learn new skills, be brave in practice and try innovative products.

3. Overcoming the shortage of manpower and the narrow operation room, the service of stir-frying and single stir-frying was opened in time, but due to the limitation of restaurant area and personnel demand, diners could not get the dishes they ordered in a short time.

Five, the leadership is in command, the backbone checks, full participation, strengthen the cost accounting management of the staff canteen, actively resolve the unfavorable factors and strive to do a good job in catering supply, while ensuring that the supply price remains stable, the economic income is stable, and the profit and loss standard meets the scope stipulated by the school.

In order to quickly reverse the unfavorable factors such as the increase of labor cost in the market supply price caused by the changes in the economic development situation in recent years, several key units have been organized to hold a meeting with suppliers and merchants (vendors) to sign supply and marketing contracts, effectively control the quality of main and non-staple food raw materials, and achieve the consistency of variety, quality and price. Supervisors are required to take their own responsibilities, strictly control the customs, find problems and solve them in time. In the second half of this year, the market supply situation is still tight. The prices of staple food and non-staple food raw materials have risen sharply, and the labor costs have continued to increase. They still maintain a good level of economic income and always ensure that the monthly income profit and loss standard does not exceed the scope stipulated by the school.

Some problems and future ideas of intransitive verbs

1. Due to the demolition, some normal work of the staff canteen has been greatly affected, and many urgent matters can only be discussed. The staff also have more doubts about this, which may not be conducive to further improving the catering service.

2. In addition to providing technical training for regular school employees, it seems that young foreign employees who have worked in the school for a long time, have certain organizational management skills and have been in charge of various groups should increase their training (training), increase investment, conduct targeted training, sign use contracts (agreements) to clarify their rights and responsibilities, give full play to their intelligence and make greater contributions to the future development of the school.

3. With the development of social and economic situation and the continuous improvement of people's living standards, the requirements of school staff for nutrition, hygiene, science and rationality of three meals a day will become higher and higher and more specific. As a large-scale internal catering supplier, the status and working nature of the staff canteen are becoming more and more indispensable, especially in maintaining the food safety and hygiene of the normal operation of the school. Therefore, in addition to introducing necessary competition, we should also increase investment in staff canteens, update equipment and improve the working environment.

4. In view of the fact that some cooking machines and equipment in the staff canteen have been used for many years and are in disrepair, and there are serious problems in environmental protection, safety and energy consumption that need to be updated, it is suggested that the leaders of the school-run should make certain arrangements when coordinating the economic planning of the school-run next year.

In the coming year, the staff of the staff canteen have made some achievements and accumulated a lot of experience in providing security services for the school staff. Looking forward to next year, the staff of the staff canteen will be confident, never live up to the expectations of the whole school staff and the trust of the school leaders, strive to blaze new trails, further improve the service, and strive to make greater contributions to the development of the school.

Summary of school canteen work 5

In order to do a good job in school canteens and safeguard the vital interests of students, the catering department has carried out activities of "taking students as the center" and "establishing catering image and creating first-class service", which have received good results. The specific approach is:

1. Various management systems, such as post responsibility system for all kinds of personnel, code of conduct for service personnel, and service commitment system, have been formulated and improved, and clear requirements have been put forward for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc. in restaurants, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training to improve the quality of workers. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction to prevent accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of hidden dangers in production and ensure the safety of operation and food hygiene.

Fourth, adhere to quality service and constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.

1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.

2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.

3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.

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