Summary report on the annual work of college canteens
At the beginning of XX, according to the overall work plan of the institute, combined with the current economic development situation, the subsidy standards for the on-the-job dining of the staff of the institute were improved. The staff canteen was strengthened to strengthen the basic management, vigorously reformed, actively innovated and developed, and the staff canteen was emphasized as the logistics support. In the Olympic year, the department must focus on the service work to ensure food safety and health, and the employees are in good health and achieve "three satisfactions."
Under the direct leadership and support of the leadership of the institute, with the direct leadership and strong support of the leadership of the administrative department, with the help of the leaders at all levels of the institute and the cooperation of the relevant departments, relying on the understanding and support of the staff of the institute The joint efforts of all the new and old staff in the cafeteria have successfully completed all the production tasks throughout the year, achieved good economic and social benefits, and also provided good service and work for the future, accumulating more practical experience and better materials. basis.
I. The completion of major work indicators for the whole year:
Second, relying on leadership, relying on the backbone, mobilizing employees, building the whole chapter, promoting reform and innovation
1. Since April of the following year, the leadership group with the team leader as the core has been established. According to the relevant rules and regulations of the institute, combined with the specific conditions of the staff canteen, the “Standards of Staff Standards” has been formulated to clarify the job duties and work. Standardize, from the organizational and ideological point of view, the service concept of the staff canteen to reform and development, to survive and survive.
2. From April of the following year, the leadership group with the team leader as the core will hold a management meeting once a week, insisting that all staff members go to work half an hour earlier every Friday to start a study life meeting, summing up the layout work, awarding excellent comments. Inferior, introducing new products, demonstrating standard services, etc. It has been established from the system that the staff canteens have the determination and confidence to provide logistical support with standardized services and quality services.
3. From April of the following year, apply for the purchase of computer equipment, timely grasp the market supply information and various food hygiene and safety, new product introduction, etc., formulate the production tasks for each update week recipe, and require each production group to launch monthly. There are less than 2 new varieties, and according to the needs of the hospital experts, the evening catering service project is synchronized, and various flavor food snacks are continuously introduced, which are highly praised by the staff and diners.
4, ** In April, contact manufacturers, and gradually introduce a variety of barbecue equipment, beverage filling equipment, and timely placed in the operating room and other related departments, to facilitate front-line workers to drink delicious drinks at any time, eat delicious food.
5. In April of the year, we will make great efforts to improve the environment of the staff and restaurant, re-adjust the layout, increase the facilities, standardize the queue order, and effectively solve the long-term external personnel who have been the most reflected in the operation room under the joint efforts of the staff of the institute. And other issues.
6. Establish and improve the regular follow-up system.
7. Establish and improve the bulk delivery system for scheduled goods registration.
8. The most important part, from the beginning of August of the year, with the support of the leaders of the institute and the cooperation of various departments, successfully completed the renewal of the dining card of the staff of the hospital, eliminating more than 1,400 unidentified meal cards, fundamentally The welfare of the staff of the whole hospital was guaranteed, and the benefits were maximized, and the care of the staff of the institute was put into practice.
Third, legally and humanized management to improve the awareness of all staff, give full play to everyone's enthusiasm to overcome difficulties, work hard, ensure food safety and health, and ensure the successful completion of the Olympic Games and other major political activities.
The continuous high temperature and high humidity weather since the summer is a major challenge for the food service industry. Especially in the three months of July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of people or some main and non-staple food ingredients and finished products. . In addition, the operation room is small, the storage capacity is seriously insufficient, and it is prone to rot and deterioration, which brings great difficulties to food safety production and staff work.
Under the direct leadership of the Chief of the Diet, all the staff members are working according to their respective divisions, sticking to their posts, doing their due diligence and ensuring that they complete daily production tasks, and they must be busy with the delivery of water to various departments and departments, especially according to the hospital. After the required change and adjustment of the supply time of semi-finished products, the supply of main and non-staple food products of about 8,000 to 10,000 yuan is completed in less than one hour between 16:00 and 16:50 every day. The difficulty is imaginable, but work Despite the sweat and rain, the staff can still accept the civilized reception, standardize the service, be responsive, have something to do, and relieve the worries of the employees. The staff of the institute are more satisfied with this.
Under the direct leadership and support of the leadership of the institute, with the direct leadership and strong support of the leadership of the administrative department, with the help of the leaders at all levels of the institute and the cooperation of the relevant departments, relying on the understanding and support of the staff of the institute The joint efforts of all the new and old staff in the cafeteria have successfully completed all the production tasks throughout the year, achieved good economic and social benefits, and also provided good service and work for the future, accumulating more practical experience and better materials. basis.
I. The completion of major work indicators for the whole year:
Second, relying on leadership, relying on the backbone, mobilizing employees, building the whole chapter, promoting reform and innovation
1. Since April of the following year, the leadership group with the team leader as the core has been established. According to the relevant rules and regulations of the institute, combined with the specific conditions of the staff canteen, the “Standards of Staff Standards” has been formulated to clarify the job duties and work. Standardize, from the organizational and ideological point of view, the service concept of the staff canteen to reform and development, to survive and survive.
2. From April of the following year, the leadership group with the team leader as the core will hold a management meeting once a week, insisting that all staff members go to work half an hour earlier every Friday to start a study life meeting, summing up the layout work, awarding excellent comments. Inferior, introducing new products, demonstrating standard services, etc. It has been established from the system that the staff canteens have the determination and confidence to provide logistical support with standardized services and quality services.
3. From April of the following year, apply for the purchase of computer equipment, timely grasp the market supply information and various food hygiene and safety, new product introduction, etc., formulate the production tasks for each update week recipe, and require each production group to launch monthly. There are less than 2 new varieties, and according to the needs of the hospital experts, the evening catering service project is synchronized, and various flavor food snacks are continuously introduced, which are highly praised by the staff and diners.
4, ** In April, contact manufacturers, and gradually introduce a variety of barbecue equipment, beverage filling equipment, and timely placed in the operating room and other related departments, to facilitate front-line workers to drink delicious drinks at any time, eat delicious food.
5. In April of the year, we will make great efforts to improve the environment of the staff and restaurant, re-adjust the layout, increase the facilities, standardize the queue order, and effectively solve the long-term external personnel who have been the most reflected in the operation room under the joint efforts of the staff of the institute. And other issues.
6. Establish and improve the regular follow-up system.
7. Establish and improve the bulk delivery system for scheduled goods registration.
8. The most important part, from the beginning of August of the year, with the support of the leaders of the institute and the cooperation of various departments, successfully completed the renewal of the dining card of the staff of the hospital, eliminating more than 1,400 unidentified meal cards, fundamentally The welfare of the staff of the whole hospital was guaranteed, and the benefits were maximized, and the care of the staff of the institute was put into practice.
Third, legally and humanized management to improve the awareness of all staff, give full play to everyone's enthusiasm to overcome difficulties, work hard, ensure food safety and health, and ensure the successful completion of the Olympic Games and other major political activities.
The continuous high temperature and high humidity weather since the summer is a major challenge for the food service industry. Especially in the three months of July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of people or some main and non-staple food ingredients and finished products. . In addition, the operation room is small, the storage capacity is seriously insufficient, and it is prone to rot and deterioration, which brings great difficulties to food safety production and staff work.
Under the direct leadership of the Chief of the Diet, all the staff members are working according to their respective divisions, sticking to their posts, doing their due diligence and ensuring that they complete daily production tasks, and they must be busy with the delivery of water to various departments and departments, especially according to the hospital. After the required change and adjustment of the supply time of semi-finished products, the supply of main and non-staple food products of about 8,000 to 10,000 yuan is completed in less than one hour between 16:00 and 16:50 every day. The difficulty is imaginable, but work Despite the sweat and rain, the staff can still accept the civilized reception, standardize the service, be responsive, have something to do, and relieve the worries of the employees. The staff of the institute are more satisfied with this.
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