Summary of personal work in canteen management

Model essay on personal work summary of canteen management (5 selected articles)

Inadvertently, a piece of work is over. Looking back on this work, there must be many difficulties and hardships. Let's make a work summary. Then the question is coming, how to write a work summary? The following is a summary essay (5 selected essays) of my personal canteen management. Welcome to share.

Personal work summary of canteen management 1 20xx years, our school strictly implemented the Food Hygiene Law, strengthened food hygiene management, managed student canteens well, and constantly improved management rules and regulations in practice. The management of canteen in our school is scientific, standardized and institutionalized, which has been praised by superior leaders many times. The following summary is as follows:

First, leaders attach importance to it and understand it in place.

1, set up a leading group The school canteen has organized a strong team to manage the canteen scientifically since its opening. The principal is the team leader, the vice principal is the deputy team leader, and the logistics director, the Ministry of Education and Sports, the Youth League Committee and the student union cadres are members of the management leading group, focusing on the standardized management of the canteen and food hygiene and safety, achieving goals, plans, priorities and measures, and implementing responsibilities at all levels.

2. The most important thing in canteen work is that people take food as the sky, food as the sky, people-oriented and health first, which is the top priority of school canteen management. There are nearly 1000 teachers and students dining in the school canteen. The quality of canteen service is directly related to the quality of life and physical health of teachers and students, to the healthy growth of teenagers, to the stability and development of schools and to thousands of families. Therefore, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have been exploring the management of canteens, established a scientific and standardized management mechanism, and won social recognition.

Two, establish and improve the management system, strengthen the management of school meals.

1. Sound rules and regulations are the basis of scientific management. Canteen management strictly implements the Food Hygiene Law of People's Republic of China (PRC) and the School Hygiene Regulations. On this basis, the school has formulated the food hygiene and safety management system, the emergency handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, and established and improved the responsibilities of each post. Further clarify the post responsibilities and food hygiene operating rules, and make detailed provisions on environmental hygiene, food hygiene and personal hygiene, so that food hygiene management has rules to follow.

2. Strengthen process management. Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to "three customs":

The first step is to purchase good goods. The main raw and auxiliary materials in our canteen are purchased by fixed-point contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. The chef is responsible for the inspection every day, and controls the purchase by looking at (production date, certificate, quality inspection report, packaging, deterioration, germination, freshness, etc.). ). In case of returning to school during the "May 1" and "Eleventh" holidays, all the remaining ingredients before the holidays should be replaced; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials.

At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept.

In Sandao Pass, the "three defenses" should be implemented in strict accordance with the requirements of food hygiene and safety:

1. Prevent food from becoming sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately.

Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space.

Prevent the spread of diseases, insist on operating tableware by special personnel, use drugs for disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.

3. Establish a supervision mechanism In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of school canteen management.

Third, improve the quality of employees and establish a sense of service.

1, strict employment system canteen employees sign employment contracts with the school to clarify the rights, obligations and wages of both parties. When selecting employees, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and has formed a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees. Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees should study independently for more than three hours every month.

Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.

3. Raise awareness and build a brand school with excellent service. According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students have fixed seats when dining, and canteen staff are responsible for management, so as to ensure that students eat hot meals, avoid burns, understand the dining situation of students, correct partial eclipse and find out whether students are unwell.

Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.

Fourth, modernize equipment and strive for demonstration.

The dining hall of our school covers an area of 150 square meters and is equipped with more than 100 seats. Good indoor ventilation and lighting performance.

Dining utensils are available in the canteen, and the rough machining area is strictly separated from the finishing area and disinfection area, and there are supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. The school canteen is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".

Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.

Summary of personal work in canteen management 2. These years are almost over. Looking back on the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

First, careful calculation ensures the annual operating income and expenditure.

In the whole year, 7,878 people swiped their cards in the canteen, and the working meal in the canteen was 6 10 yuan, and the income of the canteen was 40,000 yuan. The annual meal income * * * is 49,884 yuan, and the meal profit * * is 1 18 16 yuan, of which the overtime pay of outsourced personnel * * * is in 400 yuan; Throughout the year, * * * received 73 tables and * * * received 735 guests. The total annual income was 89,884 yuan, and the total annual expenditure was 865 1 1 yuan. With a small number of diners and difficult food security, the annual surplus was 3,373 yuan.

Second, pay attention to details and strictly control operators and food hygiene.

In order to ensure food hygiene and put an end to all unsafe hidden dangers. First of all, the canteen staff should have a physical examination before taking up their posts, and those who fail the physical examination should not take up their posts. Secondly, carry out ideological education for employees from time to time, and implement the requirements of food hygiene, such as the work of "one washing, two rinsing and three disinfection" of tableware, the selection and cleaning methods of dishes, the cleaning of countertops after use, the weekly cleaning of kitchens, and the way of canteen staff serving soup bowls. Seriously implement the food hygiene and safety regulations, and strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, food storage and so on. For example, in food procurement, we often go to the market for research and go to the stalls to check and understand the quality of goods. Resolutely resist and return unqualified food during acceptance.

Third, actively manage the equipment and facilities.

First, actively strengthen the investigation of potential safety hazards. The canteen is the focus of fire safety. Therefore, I can strictly ask the operators to deal with the daily use of liquefied gas, oil fire and other issues in the canteen according to the prescribed procedures and methods of use, which has well ruled out the potential safety hazards. In the management of office facilities in the complex building, I can maintain it according to the process and regularly, eliminating all hidden dangers and ensuring the normal operation of all kinds of equipment. At work, I can check and purchase the company's water and electricity in time, complete the recharge of meals, and ensure the normal operation of the canteen.

The second is to actively maintain the company's living facilities. Before May, arranged by the office, I conducted a general survey of all living facilities and equipment, re-established and improved equipment files, formulated a unified equipment maintenance plan, and implemented follow-up inspection progress to ensure the stable operation of equipment and facilities; In the management of canteen equipment, I basically achieved regular inspection and maintenance declaration, and effectively managed the maintenance work. For example, 65,438+00 faucets, 65,438+0 pumps, 20 light bulbs, 5 kitchen facilities, air conditioners and other equipment and facilities were replaced throughout the year, meeting the needs of office buildings.

Four, actively assist all departments to complete the work, to provide logistics support for normal production.

The company has a large business volume and a wide range, and many business guests will have meals in the canteen. We are glad that you, Gao Peng, have dinner in the canteen, which is a recognition of the work in the canteen. But this also invisibly increases the difficulty of our work. Ensure the staff's working meal and prepare the guest meal every day. Guest meals are different from work meals, not only in the choice of ingredients, but also in the cooking methods. In the case of few staff and heavy tasks, the canteen fully mobilized everyone's enthusiasm, rationally deployed everyone's work, and achieved interlocking, thus solving the conflict between working meals and guest meals. Guests have high requirements for dining, and the staff in the canteen have shown their housekeeping skills and tried their best to make the best taste. 73 meals were guaranteed throughout the year, and the diners basically didn't ask.

Summary of personal work in canteen management 3 Time flies, and it is the end of recent years. In a blink of an eye, I took over the canteen for another year.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses and do a better job in the future, the work of the past year is summarized as follows:

First, the canteen is inseparable from diet.

The canteen is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to diet and ensure the physical and mental health of every student.

Second, as a collective canteen, food hygiene and safety is a major event related to the health of every student.

First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is the place where students eat, and it is also the most sensitive place to diseases. As the staff 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. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned while using, and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff.

Third, patrol the kitchen and get in touch with the canteen staff.

Learn more about the needs or deficiencies of canteen work, and control them in time if there are any deficiencies. For example, the sanitation situation: due to the large number of diners, the number of people in the canteen was uncertain some time ago, which led to physical and mental fatigue, and sometimes the cleaning was not timely and thorough, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the status quo, I personally suggest them to visit the kitchen, guide them or work with them. Make ceilings, walls, stoves, steamers, etc. Brand-new, the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all employees feel more comfortable and more motivated. Similarly, a good dining environment also brings pleasure to the diners.

Fourth, maintain grain stocks.

/kloc-more than 0/00 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. It is strictly forbidden to purchase food without "quarantine certificate" and "food hygiene license", and all foods that have been stored for a long time and deteriorated are rejected, so as to prevent the occurrence of major food poisoning incidents and effectively protect the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the employees who ate in our canteen. In terms of food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

Fifth, receive large and small meals.

The reception of the dinner party was completed in time, accurately and smoothly, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees.

Sixth, in the arrangement of recipes.

1 First of all, we should know the eating habits of most students and make daily recipes in a planned way, because there are many people eating in the canteen, 100% can't satisfy everyone, but more than 80% of the staff can;

2. Students like vegetables. Under the premise of not increasing the cost, they can purchase more, and mix more expensive vegetables with ordinary dishes reasonably, so that they can eat the same dishes at most twice a month. Fresh vegetables can also be guaranteed once a week;

3. Make rational use of multiple uses of dishes, and don't waste any dishes. For example, when stewing radish, radish skin and radish gang can be made into kimchi, but cabbage gang doesn't like it, but students who make kimchi like it; In addition to cold salad, kimchi can also be returned to the pot, which is also a very good seasoning; Celery leaves can be fried with cold carrots; The staff's dishes are enriched, and at the same time, the expenses are reduced;

4. In terms of cost saving: the canteen has always insisted on separating fat meat from lean meat. Fat meat can be used for refining, cooking, or frying together in dishes. This not only saves cooking oil, but also makes employees feel no greasy fat.

Seven, catering.

We don't stop at the general level of making students just eat enough, but work hard on service attitude and food quality in strict accordance with the requirements of leaders. At present, the student canteen serves three meals a day. In addition to rice and steamed bread, steamed buns, cakes and rolls are added to each meal, and fried dough sticks and soybean milk are added to breakfast. Prepare side dishes, soup and porridge for employees every day, and eat jiaozi once a month on average. Recipes and recipes are published every day for everyone's supervision.

Eight, in the procurement and management of dishes.

1, strictly control the purchase of equivalent food, and try not to purchase moldy vegetables, such as green beans and mushrooms;

2. Store food scientifically and reasonably. It is forbidden to store toxic and harmful substances and personal belongings in food storage places.

Nine, strengthen health management, enhance the sense of hardship.

Canteen hygiene is the source and birthplace of hidden dangers. In health management, adhere to the weekly work meeting, so as to keep the alarm ringing, enhance the sense of urgency of workers, and do their best to contain hidden dangers in the bud; We require every employee to:

1, pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a shower, do not leave long hair and moustache, and wash your hands before eating.

2, dining room inside and outside a person, fixed point, fixed time, set requirements. Must be cleaned every day, and the garbage and sundries generated every day should be cleaned at any time every day. Clean up on weekends.

3, all kinds of tableware, cage cloth, machinery, etc. It should be washed clean, so that wood can see its true colors and iron can see its light. After use, it should be placed neatly, and raw and cooked utensils should be strictly separated, and they should not be mixed.

4. No smoking, talking with food, coughing, etc. It is allowed when eating. All staff in the canteen can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, thus ensuring the normal operation of the canteen.

Ten, is the equipment management specification, to ensure safety.

The canteen is the focus of fire safety. So the canteen uses liquefied gas, oil fire and so on. Formulate relevant operating procedures and usage methods every day. Each equipment has a special person in charge, which can be maintained regularly to eliminate all hidden dangers.

XI。 Future work plan:

1, we should further understand the importance and necessity of doing a good job in canteen service. It is necessary to deepen and improve ideological understanding, translate it into concrete actions, do everything possible to create good conditions, and further run canteens for the convenience of cadres and workers.

2. Continuously strengthen management and improve the service level of the canteen.

3. Be active and responsible and do a good job in food safety and hygiene. The management of canteens is complex, and the most fundamental job requirement is to be responsible for the life, health and safety of cadres and workers.

Summary of personal work in canteen management 4 Time passes quickly, and the Chinese New Year is coming, which means that I have taken over the work of canteen manager in vocational school for one year. As a collective canteen, the vocational school canteen undertakes the dining tasks of employees of the training department of the property branch, employees of Tianyi Company and other units, as well as employee training courses, meetings of small and medium-sized companies and company activities. Since I took over this job, with the care and support of the unit leaders and the efforts of all canteen staff, I have been pursuing high-quality dining service; High-quality dining environment, the pursuit of making every employee eat comfortably; Rest assured to eat; The goal of eating enough has achieved remarkable results. A year has passed, a new beginning and new challenges are coming. In order to complete the staff dining task in 20xx more perfectly, I summarized the achievements and shortcomings in my work in 20xx.

I. Work results:

(1) re-established the canteen of the current vocational school after the handover with the canteen of the head office, which solved the problems such as unclear division of labor, personal work confusion, and decreased employee satisfaction with meals when the transferred employees just took over their new jobs.

(2) Hold regular meetings in the canteen to announce the details of responsibilities for the problems of insufficient dining service and dining dishes raised by employees.

(3) According to the instructions of the leaders, all employees are trained in food safety laws and regulations and industry standards.

(4) Grasp the purchase channels of the canteen, and strictly require the purchased items to have food hygiene licenses and inspection and quarantine certificates from relevant departments.

(5) Tableware used by employees should be disinfected and treated after meals; Food box; Cooking room; Assign a person to be responsible for the hygiene of the pastry room, clean the canteen regularly, and let all employees participate.

(6) Around the principle of "reducing cost and ensuring quality", save miscellaneous expenses on the premise that everyone is satisfied with eating delicious food. Lead all canteen staff to form a good habit of saving invitations and launch a water and electricity saving competition.

(7) Successfully complete the reception tasks of the company, including: the staff representative meeting of the property branch; Workers' Congress of Jian 'an Branch; Singing red and praising the party's style singing competition; Harmony Cup Cooking Competition; Recently, several large and small staff training courses have been held.

(8) During the ordinary holiday-free period of the task-re-eating training class, arouse the working enthusiasm of all the staff in the canteen, complete the reception task and win the recognition of the training staff.

(9) In order to ensure the variety of canteen dishes after winter, employees are organized to pickle all kinds of pickles and reserve them in the storage period of autumn vegetables: white radish, Chinese cabbage, potatoes and carrots.

(10) Develop a sense of ownership in the canteen, so that employees can unite and help each other and help their colleagues on the premise of completing their personal work. The work efficiency is improved, and the working atmosphere of mutual understanding and assistance is enhanced.

Second, the shortcomings:

As for the question of outsiders entering the operation room, I have put up a "No Entry for Idle People" sign in the front and rear operation rooms, but it is still difficult to ban it.

Employees have been working without holidays for a long time, and their enthusiasm is not high in the task of receiving company training courses. At that time, the working time difference of employees was not adjusted in time.

One year's work is coming to an end in a hectic atmosphere, and my personal deficiencies in management need to be improved as soon as possible under the guidance of leaders. I will also actively learn the management knowledge of the catering industry, so that every employee in the canteen can give full play to his personal skills, and let the canteen staff realize the importance of loving their jobs, improving service level and improving food recognition faster and better.

Summary of Personal Work in Canteen Management In the past five years, the General Affairs Department has attached great importance to the management and construction of canteens and supervised them from six aspects to maintain campus safety.

The first is to clarify the responsibilities of canteen management positions. Set the duties of restaurant manager, purchaser, chef, chef, cashier, washing and cutting, cleaner, tableware cleaner, warehouse manager and monitor.

The second is to standardize the operation process of canteen management. Including food cleaning operation procedures, food fine processing (knife changing, side dishes) operation procedures, cooked food room operation procedures, food refrigeration operation procedures, food cooking operation procedures, canteen food sample management procedures, food sales service procedures.

The third is to reward the canteen management assessment system. The Measures for Inspection, Assessment and Punishment of Canteen and the Measures for Assessment and Punishment of Canteen Supervisors introduce 5s management, and formulate and implement the quantitative scoring table of 5s management system for warm canteen employees.

The fourth is to improve the canteen management system. Including food procurement, acceptance, storage, processing, cooking, sales, disinfection and sample retention hygiene requirements, tableware cleaning and disinfection management system, warehouse food storage and delivery management system, canteen hygiene system, canteen staff code, canteen safety precautions, canteen hygiene "May 4th" system and canteen staff daily self-examination.

The fifth is to improve the emergency plan for canteen management. Including canteen safety management emergency plan, food poisoning disposal and sudden fire accident disposal.

Sixth, strive to improve the quality of college meals. Carry out the first canteen food festival of Wenzhou TV University with the theme of "paying attention to health and nutritious diet", strictly control the quality of meals and improve the service quality of canteens. In view of the poor quality of rice in the canteen reflected by teachers and students, the General Affairs Department specially brought pearl rice from Wenzhou Grain Company to let students eat delicious rice at the same price and improve the quality of free vegetable soup. Dishes with a price of 1 yuan account for 60%. The implementation of 20xx, 20xx college students subsidies xxx, * * * X yuan, to maintain campus stability. Start the work of improving the civilized quality of college students, change the bad habit of putting plates and bowls on the dining table, and create a civilized dining environment for college students. Pay attention to the humanized service of the canteen, deliver meals to students, provide soup for free, and strive to make the canteen satisfactory to teachers and students.

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