Overview of canteen management

Lead: What kind of summary will you bring to canteen management? The following is a summary of the canteen management work I have compiled for your reference.

The time for summing up canteen management has passed quickly, and the new year is coming, which means that I have taken over the work of canteen manager in vocational schools 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 task of staff dining in xx years more perfectly, I summed up my achievements and shortcomings in XX years.

Achievements of XX years' work:

(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; Recent () training courses for large and small employees.

(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.

Of course, there are still many shortcomings in my personal management, such as:

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 canteen management: how time flies! It is the end of recent years, and it is another year to take over the canteen in a blink of an eye.

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, as a canteen, it is naturally 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, whenever you have free time every day, go to the kitchen to patrol and get in touch with the canteen staff to learn more about the needs or deficiencies of canteen work and control them in time if there are any problems. 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 significantly 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.

Third, it is also important to control the purchase of food.

/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.

Fourth, I received it in the last year and ate more than a dozen 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.

Fourth, 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.

Fifth, 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.

Sixth, in the procurement and management of dishes:

1, strictly control the purchase of equivalent foods, and try not to purchase dishes that are easy to mildew and produce toxins, 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.

Seventh, strengthen health management and 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 bath, keep long hair and moustache, and wash your hands before eating.

(2) Inside and outside the dining room, the personnel, fixed points, fixed time and requirements shall be implemented. 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, cages, 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.

(3) 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.

Eighth, standardize equipment management 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. Future work plan: First, 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. Second, we should constantly strengthen management and improve the service level of canteens. The third is to be actively 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.

Therefore, we must conscientiously implement the "Food Hygiene Law", take strengthening food hygiene management and comprehensive service management according to law as the top priority, put it on the important management agenda, and ensure that the responsibility lies with people, pay close attention to implementation and achieve results. Under the direct care and guidance of the leaders and the diligent efforts of all the staff in the canteen, the quality, variety, sanitary conditions and normal use efficiency of the canteen have undergone fundamental changes.

Nevertheless, due to my limited level, there is still a lot of work to be done and there is still a certain gap. I am not proficient in canteen management, which also confirms my shortcomings in canteen management. I will strengthen the study of my own management and quality, plan my work plan and so on in the next work. At the same time, according to the hygiene requirements, our canteen should further improve the construction of software and hardware, control the purchase of food and the loss of articles, and ensure that employees can eat cheap and safe food. I deeply feel that canteen management is a long-term, meticulous and hard work. Only by doing a good job seriously and practically can the quality and quantity be guaranteed.

In short, the canteen work is gradually moving towards normalization, standardization and high quality, and the canteen staff are also making continuous efforts to gradually form a team that is dedicated, pragmatic and willing to cooperate, and * * * is silently contributing to the development of the project.