4 canteen logistics management work plan

Work plan for canteen logistics management (1) i. Guiding ideology:

This semester, kindergarten logistics work will focus on the practical innovation of kindergarten center work, constantly improve the level of logistics work, and improve the ideological and professional quality of logistics personnel. According to the actual situation of kindergartens, we should do a good job in the construction of garden capacity, increase revenue and reduce expenditure, strengthen the management of property and canteens, and make all work go to a new level. At the same time, we should constantly enhance our sense of service, so that the kindergarten logistics work can truly serve children, parents, teachers and society.

Second, the focus of work:

1, strictly grasp the kindergarten safety work, make all the teaching staff have a high sense of responsibility, and strive to put an end to all unsafe factors.

2. Pay special attention to the entrance and exit registration of all personnel by the doorman to prevent any suspicious personnel from entering the kindergarten.

3. Strengthen the management of office supplies, daily necessities and finance, and charge in strict accordance with the charging standards set by superiors. Reasonable use of kindergarten funds, all expenses should be carefully calculated and saved.

4, strengthen the construction of logistics team, standardize the system of all kinds of goods in and out of the warehouse, to ensure that all the work in place.

5. Assist kindergarten leaders to do a good job in kindergarten enrollment.

Third, specific measures:

1. Strengthen the security work, and carry out the responsibility to people for all kinds of facilities, equipment, outdoor, venues, large toys and greening in the park. Establish and improve various safety systems and set up a safety inspection leading group. Set up a kindergarten safety inspection leading group with the director as the group leader, the director in charge as the deputy group leader, and the squad leader, teachers, doormen and health care doctors as the team members, to be responsible for the safety inspection of the whole park, and re-sign the safety responsibility book, so that everyone in the park has a sense of mission and responsibility to do a good job in safety, eliminate all hidden dangers and ensure the safety of teachers and students in our park.

2. All staff members and parents of young children will enter and leave with their cards. If they forget to bring their cards, the doorman will supervise and fill in the complete entry and exit registration form. All outsiders must be received by internal staff before they can enter the kindergarten.

3. Strengthen the management of logistics personnel, improve the system of entering and leaving the canteen, manage the daily necessities and educational and teaching supplies at different levels in kindergartens, standardize the management, and put an end to waste. Each department fully embodies the characteristics of pioneering, service, arduousness and comprehensiveness. Do a good job in all preparations for the start of this semester, and make a good purchase plan for all kinds of office supplies, daily necessities and food in advance. Take practical measures to carry out all kinds of complicated and trivial work in an orderly manner according to certain procedures to improve work efficiency.

4. Improve the food procurement and import and export system, strictly control food procurement, form an acceptance list system, insist on purchasing fresh food, ensure food quality and safety, and strive to make things cheap and good, and put an end to any waste. In order to ensure food hygiene and safety, sign contracts with relevant suppliers.

5. Assist the leaders of the park to do a good job in enrollment, be willing to make suggestions for kindergarten enrollment, and warmly receive parents who come to the park for consultation.

Work plan of canteen logistics management (II) Our school has always attached great importance to the management of canteen hygiene and breakfast quality, and established the school hygiene management, with the principal as the team leader himself and members composed of school administrative and logistics related personnel. At the same time, we have also formulated a detailed school health management system, which is regularly inspected and implemented in the canteen. We also applied for a food hygiene license and conducted an annual review on time. In the specific canteen management, we have taken the following measures:

First of all, in terms of raw material quality and rough machining

1. Raw materials shall be purchased by special personnel at designated long-term supply points.

2, equipped with a special raw material inspector, experienced, rotten and other unqualified raw materials are resolutely not allowed to enter the school cafeteria.

3. Raw materials have special containers, and raw materials must not be polluted.

4. There is a special raw material processing site.

5, raw material cleaning to separate meat and vegetables.

Second, do it on food storage.

1, food is stored by category and neatly arranged.

2. There are food shelves and containers, which should be stored away from walls and the ground.

3. The warehouse should be dry and ventilated, with damp-proof and mildew-proof facilities.

Iii. Food production and cooking

1, good ventilation and light transmission, convenient and reasonable water supply and drainage.

2. The ground is made of nontoxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulated water.

3. Paste the white tile dado.

4, the ceiling is smooth and tidy, no mildew, no cobwebs.

5. There are white tiles on the stove and dining table, which are kept without stains.

6. Provide sanitary facilities against flies, insects and dust.

7. There is a green vegetable soaking pool. It takes 20 minutes to buy vegetables.

Fourth, make tableware.

1, there is a special person responsible for the cleaning and disinfection of tableware.

2, equipped with tableware washing pool, washing pool and disinfection pool.

3. Cleaning measures have been taken for sterilized tableware.

Five, canteen health personnel to do

1. All employees in the canteen have passed the health examination and obtained health certificates.

2. Work clothes and hats are required when going to work, and the hair shall not be exposed.

3, pay attention to hygiene, do not leave long nails, do not wear a ring.

4. Don't spit everywhere, and don't litter.

Six, in terms of environmental health.

1. Cover and lock the indoor swimming pool.

2. Keep the environment clean, with no sanitary corner and no dust.

There is a trash can with a cover, which can be cleaned in time.

4. The drainage ditch should be kept unobstructed.

Work plan of canteen logistics management (Part III) The canteen work will be carried out in an all-round way according to the overall plan of the school. All the staff will unite around the school leaders without hesitation, obey the management, concentrate on their work and build a veritable service team. Below I will make a detailed plan for the core work of this semester from three aspects: "advanced service, strict economy and standardized management":

First, advance service: service is the bounden duty of logistics work, and advance service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and raise our work to a new height.

1, improve the overall sanitation of the canteen and create a good dining environment for the majority of diners.

2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.

3, found that the problem should be solved in time, do not hesitate, do not be presumptuous.

4, according to the hygiene standards to do a good job of cleaning the restaurant, always maintain good personal hygiene.

5, in charge of the use of equipment to do regular inspection, table neat, tablecloth clean, no damage, tableware without stains.

6. Make preparations before meals according to the task requirements.

7. Be proactive, enthusiastic and polite, and provide excellent service for diners.

8. All canteen staff must improve their service, treat teachers and students with the same enthusiasm as guests, do not work with emotions, and do not swear or speak ill of others. If they are found to be obedient, they should stop working immediately.

Second, practicing economy: saving is the traditional virtue of the Chinese nation, and practicing economy is the work concept that all employees must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, cleaning, disinfectant, cleaning balls and so on. , by the specialist regular quantitative collection and storage. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, so as to resolutely put an end to unnecessary waste and improve cost-effectiveness.

1, careful calculation, put an end to waste, reduce food costs and improve the utilization rate of raw materials.

2. Save water and electricity, take good care of tools and keep them properly after use.

3. It is strictly forbidden to drain the raw materials. Don't talk about the affair when selling rice, and don't give it away.

Third, standardized management: standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's working mood is stable.

1, the canteen supervisor should fully clarify the division of work of each post, highlight the primary and secondary, and highlight the key points.

2. Nine prohibitions for restaurant employees

(1) All restaurant employees are forbidden to take food out of the restaurant or give it to others.

(2) All restaurant employees are forbidden to handle food at will, and those with reserved value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.

(3) You must arrive at your post 5 minutes in advance every day. It is forbidden to leave your post without leave or leave early.

(4) During the on-the-job period, you must dress neatly, and it is forbidden to talk about food loudly.

(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.

(6) In the process of food production, the Regulations on the Administration of Food Processing and Production must be seriously implemented.

(7) Resolutely put an end to the handling of questionable food raw materials and expired food, and report to the competent authority for approval before handling.

(8) The equipment used shall be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.

(9) Workers are not allowed to enter the operation room again after work without permission.

3. Instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, familiarize employees with the essentials of overall canteen management, and help employees to work correctly, normally, actively and orderly, according to the relevant regulations and combined with the actual situation of our school, the Manual for Instructions for Staff is specially formulated, and we hope that you will seriously implement it.

(1) All canteen staff must unconditionally obey the reasonable work arrangements of the leaders, resolutely put an end to the emergence of "liberal ideas", conscientiously complete their daily work, and assist others when necessary. The work plan is the work plan of the logistics canteen.

(2) All canteen staff must hold health certificates before taking up their posts. If they are found to be carrying any infectious diseases, they will leave unconditionally.

(3) All canteen staff must wear clean work clothes and work badges.

(4) All canteen staff must leave their hair in the working cap, and must not stay outside, so as to take a bath, have a haircut, cut their nails and dry the bedding frequently.

(5) All canteen staff must improve their service meaning, treat teachers, students and staff with the same enthusiasm as guests, don't work with emotions, don't swear or speak ill of others, and stop working immediately if anyone is obedient.

(6) All canteen staff are not allowed to eat or take any food before meals, and are not allowed to make loud noises, sneeze and other uncivilized behaviors on food during production.

(7) All canteen staff shall not send any food, food raw materials and seasonings to others; It is forbidden for rice sellers to cook human flesh rice; Tools shall not be borrowed or misappropriated without permission; Public property may not be appropriated. Those who yield will be severely punished.

(8) All canteen staff are strictly forbidden to leave their posts at will, skip work, ask for leave without major issues, absenteeism for no reason, and ask for leave by telephone.

(9) The hygiene in the area of personal hygiene responsibility must be kept clean and cherish the fruits of others' labor.

(10) The personnel on duty on that day must carefully check and sort out the work, solve the problems in time when found, report to the supervisor and make records. Close all doors, windows, water, electricity and gas, and finally leave the restaurant.

(1 1) canteen technicians must always learn business skills, improve their business level, and lay a good foundation for better providing nutritious and delicious meals.

(12) Service personnel must listen to the work requirements of technicians and operate according to the procedures. Those who don't follow the rules and procedures will be responsible for any accident.

(13) The handyman (food coordinator) must carefully handle each kind of raw material according to the arrangement of the menu, ask the unknown raw materials clearly, and put an end to the blending of deteriorated raw materials.

(14) Any damaged and wasted articles, food and other tools due to work mistakes must be compensated according to the cost.

(15) All canteen staff must conscientiously implement the rules and regulations of the school. Don't make noise, fight, spread abnormal gossip and disturb others' normal work on campus. If they submit, they will immediately stop their positions.

(16) All canteen staff must turn off their cell phones during the meeting, and are not allowed to leave their seats and walk around at will, whisper to others or play with keys. If found, it will be dealt with seriously.

(17) It is forbidden for all canteen staff to make excessive jokes and chase and fight during their on-the-job work. Those who provoke right and wrong will be severely punished, and those who cause accidents will bear the consequences. Injured by playing, 30 yuan will be detained for examination every day.

(18) Purchasing personnel must purchase according to the formula plan, resolutely put an end to purchasing inferior raw materials at low prices, investigate all kinds of raw materials in the market, purchase them reasonably, and ask suppliers for three certificates as the basis for purchasing, pay attention to cross-contamination in the transportation of raw materials, and ensure the quality of raw materials.

(19) The storekeeper shall register all purchased raw materials, be FIFO, master the warehousing time, strictly regulate the warehouse system, and prevent other personnel from entering and leaving the warehouse at will. No materials shall be distributed except the picking time, and no materials shall be processed without the consent of the supervisor. If there are events such as unknown registration, unknown outbound and unclear accounts, stop working immediately. When working outside the warehouse, you must cooperate and assist the waiter.

(20) The restaurant supervisor is responsible for the management of this department:

1, responsible for formulating weekly nutrition recipes, overall canteen work plan, and supervising the implementation of rules and regulations.

2, responsible for food management meeting, supervision of food quality and hygiene.

3, responsible for the inspection and acceptance of food raw materials and canteen management of fixed assets.

4, responsible for the canteen monthly cost accounting and statistical reports.

5, responsible for employee assessment. In the process of management, we must manage flexibly in accordance with the various systems of the school, and we must not be human and gang-oriented, abuse power for personal gain, or retaliate against others with false ones. We must understand each employee's personality and business ability, arrange work reasonably according to the situation, master the work situation of each team, supervise the food processing process, and effectively adjust each employee's work mood. Take the lead in participating in various large-scale activities of the school. Organize consultation meetings on opinions and suggestions, and carry out business training on a regular basis.

The guiding ideology of canteen logistics management work plan (Part IV);

Conscientiously implement the Food Safety Law of People's Republic of China (PRC), the Regulations on School Hygiene and the Regulations on Hygiene Management of School Dining Rooms and Students' Collective Dining. Guided by the main points of school work and aiming at serving teachers and students, we will further strengthen the construction of canteen employees, improve service quality, management level and overall taste, and strive to make the canteen a bright window for school work, so as to reassure teachers, parents and students. Make all teachers and students have a clean and comfortable working environment and maintain the honor of A-level canteen.

Main points of work:

First, the canteen hardware facilities construction

According to the construction standard of A-class canteen, the operation area of canteen was partially rebuilt, which made the layout of canteen more reasonable and the functions of each operation room more clear. Purchase necessary kitchen equipment and utensils, eliminate some worn-out kitchen utensils, and partially rebuild and decorate the dining rooms on the first, second and third floors to further improve the dining environment for teachers and students.

Second, pay attention to the internal management of the canteen.

Further strengthen the standardized management of school canteen managers and employees, continue to do a good job in the internal management of canteens, and further improve the internal management system of canteens. Full-time managers insist on checking the canteen work every day. Mainly from the aspects of food procurement, storage, processing, sample retention, sales and disinfection, environmental sanitation, etc., and make inspection records (once a week). Promptly urge timely rectification when problems are found. Ensure the safety of teachers and students. Usually, teachers and students' opinions and suggestions on canteen work are collected in various ways, and the inspection opinions of the school food management Committee are fed back to the person in charge of the canteen in time to urge them to make rectification. Health supervision departments at all levels should inspect the canteen, report the existing problems to the superior in time, and feedback the person in charge of the canteen to urge it to make rectification within a time limit.

Third, do a good job in employee training.

Learn the Food Safety Law of People's Republic of China (PRC), review the Regulations on Hygiene Management of School Canteen and the Regulations on Students' Collective Dining, and learn the five-attendance management, five-attendance system and related laws and regulations. Invite leaders of Beilun Health Bureau to focus on training once. Visit the implementation of the "five-routine law" management in the canteen of brother school. New employees in the canteen must participate in the electronic training examination of canteen employees' health knowledge organized by Beilun District Health Supervision Institute and hold relevant certificates.

Four, continue to implement the "five permanent status" management.

The canteen continues to implement the "five-regular law" management. Through the analysis and summary of the "five-routine method" management of canteens in the past year, we can carry forward the advantages and overcome the disadvantages. And compared with the "five-norm method" operation standard, find out the shortcomings and continuously improve the management level. Make canteen management more systematic and standardized.

Five, maintain the honor of A-level canteen, and create a district food safety demonstration school.

Under the guidance of the leadership of Beilun Health Supervision Institute, the canteen management was carried out in strict accordance with the A-level canteen standards, and the hardware construction, supervision and assessment of the canteen were strengthened. At the same time, it is necessary to educate all employees, carry forward their achievements and redouble their efforts to turn them into lasting results. Maintain the honor of A-level canteen and create a district food safety demonstration school.