How to formulate a work plan for the staff canteen

Introduction: How to formulate a work plan for the staff canteen? Canteen, word meaning: non-profit places located in government agencies, schools, factories, mines, collective dining and other enterprises and institutions to provide meals for their internal employees, students, etc., collectively referred to as canteens. In ancient times, it was called kitchen and dining room. There are still government units called dietary departments. Also called a canteen, it is common in schools, companies, factories and military camps. It is a place where a large number of people eat together. How to formulate a work plan for the staff canteen

After the 20XX factory-wide work meeting of our factory was held, the staff canteen quickly organized all employees to study the speeches at the meeting and convey the spirit of the meeting at noon on February 20th. Through study, all employees in the staff canteen understood the work of our factory in 20XX and the achievements and deficiencies achieved. At the same time, they also had an understanding of the main work of our factory in 20XX. In 20XX, we must recognize the situation clearly, unify our thinking, and complete one transformation and four transformations. Based on this idea, the staff canteen has formulated a work plan for 20XX based on its own reality:

1. Continue to implement target responsibilities.

According to the target responsibility letter given to the employee canteen by the factory, the employee canteen will break down the goals layer by layer based on the existing positions and personnel, and issue them to each person, and use this as the basis for employee assessment.

2. Continue to strengthen the service awareness of all personnel and improve the overall service quality of the staff canteen.

The essential job of the staff canteen is to serve the front-line workers of the entire factory and provide a solid guarantee for the smooth production of the production line. According to this nature, in 20XX, the opinions of dining employees will be used as the main basis for evaluating service quality on the basis of the previous year. To improve the quality of service, the staff canteen plans to start from the following aspects:

1. Educate employees ideologically to change their work style, so that employees can be prepared for danger in times of peace, promote those who are capable, and demote those who are mediocre, and extend accountability for those who are mediocre. to everyone.

2. Strengthen food quality management. In 20XX, the staff canteen will formulate meal cooking procedures and meal quality assessment standards to restrict each meal processor in the form of a system.

2. Standardize and civilize services. In 20XX, the staff canteen will work hard on appearance, service terms, service behaviors, etc. At the end of the day's work, it is necessary to summarize the work of the day and criticize and educate the uncivilized behaviors that occurred that day.

3. Continue to improve environmental sanitation. Environmental sanitation is carried out on a fragmented and lump-sum basis, with responsibility assigned to each individual.

3. Continue to strengthen the management of the staff canteen, mainly in the following aspects:

1. Strengthen system management, so that orders must be followed and violations must be investigated.

2. Strengthen financial management, strictly control costs, and use every penny for employees.

3. Procurement management. In 20XX, the staff canteen's material procurement will continue to choose large stores or companies with certain strengths to transfer risks and effectively standardize the procurement order.

4. Safety management. Safety is a routine task. The staff canteen will continue to be a focus in 20XX, strictly implement the "Four Don't Let Principles", strictly investigate safety hazards, and control safety accidents in the bud.

In 20XX, all staff in the staff canteen are determined and confident to never let down the expectations and trust of the factory leaders. They will continue to work hard to do a good job in the staff canteen and make greater contributions to the development of Hong'an Tobacco Factory. . How to formulate a work plan for the staff canteen

1. Guiding ideology

Guided by the spirit of the Party's "16th National Congress" and with the purpose of serving teachers and students, we will further strengthen the construction of the logistics team and improve Service quality, improve management level, improve overall taste, and strive to make the canteen a beautiful window in kindergarten work, so that teachers can feel at ease, parents can rest assured, and children can be happy.

2. Work ideas

(1) Improve various systems

1. Strengthen the assessment of employees. Based on extensive solicitation of employees’ opinions, Improve the assessment rules, highlight rewards for diligence, establish positive models, and promote integrity.

2. Further strengthen attendance management, take roll call and time, and eliminate late arrival and early departure

3. Use a multi-person combination method for vegetable purchase, purchase, payment, inspection, and weighing , Accounting is divided into responsible persons, and mutual supervision is carried out. The General Affairs Office implements comprehensive supervision, and the garden director conducts unified approval.

4. Ensure the variety of dishes when teachers and students eat, and strive to ensure the quality and nutrition of dishes

5. Carry out cost accounting, actively play the role of the Food Management Committee, and investigate the canteen management from time to time and the dining situation of teachers and students, and deal with problems promptly

(2) Improve the overall quality of employees

1. Organize employees to study the "Food Hygiene Training Materials" and other materials, and organize outings to participate appropriately Study and improve employees' hygiene awareness

2. Strive to refine the division of labor, further clarify job responsibilities, link the completion of job tasks with assessment, and improve employees' job awareness and service awareness

3. Create a competition mechanism to compete in the same position and between different positions, so that employees can enhance their sense of ownership and improve their technical proficiency in the competition

(3) Innovate work processes

Above On the basis of the one-stop work of washing vegetables, chopping vegetables, stir-frying vegetables, dividing vegetables, and dividing rice by grade, some improvements have been made appropriately during the semester.

(4) Attach great importance to health and safety work

1. Purchase food through normal channels, obtain legal documents from the contract stalls, and conscientiously do quick inspections of pesticide residues and sample retention. Washing vegetables must be clean, cooking must be done properly, storing vegetables must be separated from raw and cooked, and all kinds of utensils must be placed and used in categories

2. Do a good job of disinfection meticulously, and the tableware must be disinfected "once a day" ", small tableware is disinfected with steam, large tableware is disinfected with Shikang disinfectant, and ultraviolet light is used in the cooked food room. A dedicated person is responsible for the disinfection work, and disinfection records are kept.

3. The anti-fly facilities include screen windows and fly-killing lamps. Screen windows must be closed, and a dedicated person is responsible for the fly killing lamp

4. Canteen staff must hold a health certificate and health knowledge training certificate when working. They must wear work clothes and hats during work and maintain good personal hygiene. Those who do not meet the hygiene requirements will not be allowed to work. Environmental sanitation is divided into people and blocks, and a general cleaning is guaranteed once a week.

5. Electricity and diesel are used in canteen stoves and other places. Employees are required to operate in a standardized manner and always pay attention to the use of electricity and Fuel safety

6. Strengthen the property management of the canteen. Valuable items are stored in the warehouse, and items must be registered when entering or leaving the warehouse.

3. Canteen work calendar

Weekly content

1. Divide good work and clarify relevant systems and responsibilities

2. Food management The committee member meeting issued a discussion draft of the assessment system and solicited employees’ opinions on environmental sanitation spot checks

3. Employee health knowledge learning and sanitation and disinfection spot checks

4. Canteen safety work inspection workflow follow-up investigation

5 Random inspection of tableware storage conditions

6 Finalization of the assessment system

7 Inspection of employee personal hygiene (including wearing work clothes and hats, etc.) and environmental hygiene inspection

8 Survey on the dining situation of teachers and students

9 Inspection of fly-proof facilities

10 Learning of employee health knowledge

11 Sanitation and disinfection spot checks

14 Environment Hygiene spot inspection

15 Survey on the storage of tableware for the Board of Directors meetings

17 Sanitation and disinfection spot inspection

19 Comprehensive survey on sanitation work

20 Work exchanges, summaries and reviews, evaluations and commendations, and canteen property cleanup and storage. How to formulate a work plan for the staff canteen

Business principles:

Safe and hygienic, nutritious, convenient and affordable. The goal of employee dining is not to make profits, but to ensure that employees can eat with confidence and satisfaction, and to provide logistical support for the company's production work.

Operation and management plan

1. Overall operation and management plan of the staff canteen:

1. Adopt standardized canteen management as a whole;

2. Taking into account various flavor snacks, hot pots, and self-selected meals;

3. Improve the efficiency of the use of dining cards, set up a special cashier, and require employees who do not have a card to pay at the cashier, which reduces the cost of dining. Management costs, while avoiding the food sales staff's contact with cash, ensuring the safety and hygiene of the food sales process.

2. Functional division plan of the staff canteen:

Divide the canteen into east and west parts according to their functions.

1. The standardized canteen operation in the east is the basis to ensure the dining problem of basic consumer groups.

2. In the west, there are various specialties such as rice bowls, hot pot, and snacks.

3. Staffing:

Implement the chief chef responsibility system

There is 1 pastry chef

Pastry chef 1 senior worker, 1 handyman, 3 people

1 head chef of the cooking team

2 cooks, 2 side dishes, 3 handymen

4 people in the sanitary room

3 health workers

Management staff: 1 warehouse manager, 1 purchasing manager, 1 manager

Total: 25 people

Based on the market analysis of the staff canteen, as well as the existing status quo and the business principles of early stabilization of the company system and stable operation, the following business strategy is formulated: < /p>

Our efforts create a brand catering center that is in line with the image of coal mining machinery and make the due contribution of employees.

First, fully consider the interests of employees in terms of pricing, and provide low-priced dishes with good quality and low prices in the basic supply, with five-yuan dishes as the main dish, supplemented by eight-yuan and ten-yuan dishes, and The starting point is to meet the dining needs of the majority of employees, and to achieve the recognition of the majority of employees, it has become a strong guarantee for the company's normal production work.

Second, use medium stir-fry to prepare dishes, while increasing the variety and changing the recipes every week to enrich diners’ choices.

Third, pay close attention to safety and hygiene issues, improve service levels, and put the interests of diners first.

Fourth, it is a form of independent accounting, saving and controlling potential, saving energy and reducing consumption, and promoting employees' enthusiasm and sense of ownership.

We believe that with the care and support of company leaders and comrades, and giving full play to advanced management concepts and resource advantages, our employee food will gradually become a well-known, distinctive and comprehensive catering center. Hope it passes.