How to manage the canteen well

The first is the division of labor and the selection of people. How many people are needed to determine the division of labor under the plan, such as chef, kitchen helper, purchasing, etc. All the details should be considered thoroughly, which can be specific to who is the best to pick and cut vegetables.

To formulate a reasonable system, it is best to supervise each other. For example, other personnel are responsible for buying vegetables, the chef reviews and signs them, and the management department reimburses them. According to the canteen situation, determine the canteen capacity, and give appropriate rewards when it exceeds. Formulate a reasonable dining management system.

Always know the market situation and canteen situation, correct big problems in time, and find reasons for small problems to improve gradually.

Matters needing attention in the summary of canteen work:

We must seek truth from facts, our achievements are basically not exaggerated, and our shortcomings are basically not narrowed. This is the basis of analysis and learning lessons.

Clear organization. This sentence is fluent and easy to understand.

Be specific and appropriate. There are important things and minor things, so when you write, you should highlight the key points. The problems in the summary should be divided into primary and secondary, detailed.