The canteen is the focus of the school and the place where students eat. The health and safety here is related to the health of all teachers and students in this school. The following is a summary essay on logistics canteen management compiled by me for your reference only. Welcome to reading.
Summary of the Management of Logistics Canteen (1) In order to do a good job in the school canteen and safeguard the vital interests of students, the Food and Beverage Department has carried out the activities of "taking students as the center" and "establishing the catering image and creating first-class service", which have received good results. The specific approach is:
I. Various management systems have been formulated and improved.
For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service commitment system. , put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to ensure clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training.
Improve the quality of employees. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction.
Put an end to accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of potential safety hazards in production and ensure business safety and food hygiene safety.
Fourth, insist on quality service.
Constantly expand the service concept. The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Provide 18 jobs to help students solve the urgent needs of poor students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized and orderly management, actively adapt to the requirements of school development, and push the catering work in our school to a new starting point and create greater glories.
Summary of Logistics Canteen Management (2) My work is facing brand-new challenges this semester. In the past period of time, due to the reuse of school leaders and the cultivation of the school, I began to serve as the supervisor of the canteen from this semester, responsible for the development and implementation of the overall work of the canteen. This school year, the Food and Beverage Department of the General Affairs Department continued to adhere to the principle of "service, standardization, high efficiency and first-class" put forward by President Lei, clarified the working ideas and strengthened the responsibilities of each post.
Continue to follow the headmaster's advanced concept of running a school, guide the canteen staff to form a good habit of hard work and diligent thinking, adjust their mentality, accurately position themselves, firmly establish the service consciousness of "service, standardization, high efficiency and first-class", do their best to relieve the worries of teachers and students, complete food hygiene, food quality and food safety with high standards, be responsible for the health of teachers and students, and serve the teaching management system and school development. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for bringing food security services to all teachers and students. It can be said that the logistics management of the canteen is a department most closely related to the daily life of teachers and students.
Through half a semester's work, under the guidance of the director, with the strong support and help of leaders, teachers and colleagues from all departments of the school, I worked closely with the director to implement all the work in the canteen, and together with all the staff in the canteen, I constantly improved myself, summed up experience and improved my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, which has brought better logistics service guarantee for the development of the school.
When I started to take over the canteen work in June, I encountered great challenges, because in June 1 Sunday, the high school canteen in the campus was newly opened, and more than 10 old employees had to be transferred from my canteen. For various reasons, it was difficult to recruit staff at that time, and the canteen has been operating in a state of lack of people. This semester, in the case of shortage of staff, I strengthened the training and encouragement of canteen staff's professional ethics, and adopted the training mode of "bringing a new belt" and "familiarizing with the new" in canteen management. Let the class cadres in the canteen improve themselves while managing others, point out the irregularities in their work in time, put forward improvement measures, and guide them how to make the overall work reach the norms and standards. I used every opportunity to help them until the end of this semester.
In routine work, the eight-character policy of "service, standardization, high efficiency and first-class" is the guiding principle for school leaders to work in the General Affairs Department; My canteen organizes all staff to seriously study the principles and policies of the school, how to translate the advanced ideas of school leaders into practical work, so that our work can truly reach the school teaching management system, serve the teachers and students of the school, serve the society and play a good comprehensive benefit; Through the weekly meeting, the staff's ideological composition is: our work is to engage in education, which should not only reflect service, but also reflect education; We should not only work actively, but also work hard; Through the work of this half semester, the mental outlook and work style of the canteen staff have been clearly displayed, which has effectively promoted the overall work.
Starting from every week, insist on holding early meetings, timely solve and deal with the unqualified places of employees, sum up yesterday's comprehensive work, arrange the new work of the day, and assess and evaluate the daily work of employees, so as to make the work of employees clear in a short time; Make employees constantly improve and make progress in their work; Every Friday afternoon, the regular meeting summarizes the overall work of the canteen and arranges the work next week, summarizes the work of employees this week, and helps employees improve their work ideas, professional knowledge, skills and service attitude. The canteen has taken various measures in the implementation of the Code;
1, strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.
2, strict institutionalized health management, clear division of labor and clear responsibilities; In the case of fewer people, complete the daily hygiene work with good quality and quantity.
This semester, we bring herbal tea to all teachers and students every week, and we have sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made according to the climate and season, so that teachers and students can have stronger bodies and participate in teaching better.
4. In the daily management of employees, our system is managed by self-action and emotion, and managed by guidance. Under the constant teaching, employees can change from assigned work to self-assigned work;
5. At the beginning of the semester, due to the great changes in personnel, it was found that the quality of food declined, so all the staff in the canteen were adjusted immediately to reflect the effect of efficiency improvement more effectively. Although many employees left the canteen one after another at this time, our overall work was not affected, but all the employees, Qi Xin, worked together and made selfless contributions. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a necessary distance from our goal of "creating a first-class canteen".
Under the guidance of the advanced ideas of school leaders and the leadership of the head of the General Affairs Department, all our staff must constantly improve themselves, constantly improve themselves, realize our goals as soon as possible, and contribute to the establishment of a first-class school for the school.
Summary of Logistics Canteen Management (III) "Food is the most important thing for the people". As one of the focuses of logistics work, how to activate internal vitality, improve competition mechanism, improve labor efficiency and better serve teachers and students is one of the goals of our logistics managers. To this end, since the establishment of our school canteen, we have worked harder to explore new ways of canteen. Over the years, we have basically formed a set of our own management model. In order to better sum up experience and make up for shortcomings, I will briefly review the following aspects:
First, pay attention to institutional setup and promote organizational implementation.
1. Organize the establishment of personnel management, organize the implementation of various rules and regulations, and conduct year-end assessment.
2, the canteen staff physical examination to implement the annual physical examination system, found that the physical condition is not good, take a temporary stop to rest, wait for the body to fully recover before considering the arrangement; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the rectification when problems are found.
3. Pay attention to the implementation of civility and politeness: We advocate civilized dining and polite service, and ask the class teacher to do a good job in educating students about civilized dining. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the restaurant and lead the teachers on duty to book the dining table to help solve the specific problems in students' dining.
Second, the specific practices of canteen management
(a) strict management system, to create a civilized service.
The main work of the school is teaching, and the purpose of logistics management is to persist in serving teaching. As the most important work in logistics management, canteen management directly affects the normal development of school work. To this end, we have specially formulated a series of rules and regulations to ensure the normal development of canteen work.
1, attendance system:
Don't change the timetable at will.
2, labor management:
(1) Live in harmony, be polite to others, put an end to conflicts with diners, and immediately improve the current situation. Such as sanitation: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stove, steamer, floor and warehouse with them. Every cleaning is effective, and the kitchen has changed obviously.
Third, there are problems.
With the development of the national economy, people's living standards have also been improved. At the same time, our only child has developed a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to serious food dumping;
2. Children's ability to live independently is poor, sometimes they don't have enough to eat and eat well, which causes parents' anxiety.
Sense of hardship.
Canteen hygiene is the source and birthplace of hidden dangers. In health management, we insist on holding xxx life meeting every week, so as to keep the alarm bells ringing, enhance workers' sense of hardship, and do our best to contain hidden dangers in the bud; We require every employee to:
1. All employees must wear work clothes during working hours.
2. Pay attention to personal hygiene, frequently cut hair, nails, change clothes, take a bath, do not leave long hair or moustache, and wash your hands before eating.
3, dining room inside and outside the implementation of a person, fixed point, fixed time, fixed requirements, must be cleaned daily, weekend cleaning.
4, 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.
5. Don't smoke while eating, don't talk or cough before food, and don't smear.
6, seriously implement the "Food Hygiene Law" and the health system, form a system, appraisal standards.
Fourth, strict testing and supervision to create a famous brand effect.
Canteen management should have a set of perfect management system and excellent detection and supervision mechanism, so as to ensure the purity and authenticity of the system and attract more parents to understand the school and the management of the school canteen. Only in this way can the school establish a famous brand effect among parents, so that more parents can safely send their children to school for dinner. Our specific approach is:
1, control the purchase channels, and avoid inferior and low-priced vegetables and unknown vegetables. Every week, 1000 people need to go to Lingjiatang to buy various foods, such as meat, vegetables, eggs, staple food and non-staple food. The administrative department of our school will personally purchase foods without "quarantine certificate" and "food hygiene license", and reject all foods that have been stored for a long time and deteriorated, so as to prevent the occurrence of food poisoning and ensure the health of every teacher and student. During this period, there were no intestinal diseases and food poisoning accidents between teachers and students in our canteen.
2. Conduct ideological education for employees from time to time, and implement the requirements of the Food Hygiene Law. Through study, the service quality and awareness of staff will be improved. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find that something is not in place in your work, point it out immediately and order it to be corrected immediately. All employees can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution, and be on call to ensure the normal operation of employees.
The keeper is responsible for checking the canteen warehouse regularly to prevent the spoiled rice from being cooked for the students.
4. Check the food in stock and hand it over. I personally go to the kitchen to work every day, communicate with them, learn more about the needs and shortcomings of canteen work, and make immediate improvements to the status quo. Such as sanitation: I personally went to the kitchen to take the lead in cleaning the ceiling, walls, stove, steamer, floor and warehouse with them. Every cleaning is effective, and the kitchen has changed obviously.
In the school canteen, I have done my best for the healthy and rapid development of our school, which has been recognized by all teachers and students, trusted by parents and affirmed by leaders at all levels. I will continue to innovate in my future work, accept more supervision and guidance from school leaders, better serve teachers and students, and make the school canteen work to a new level.
Summary of Logistics Canteen Management (4) On the fertile soil of No.3 Middle School, the flower of moral education is in full bloom. As logistics personnel, we are particularly happy, because we are green leaves and we have realized the value of green leaves. The value of green leaves is to make flowers bloom more brightly and fragrant.
Today, I want to take this opportunity to briefly summarize the logistics work in the past six months, and more importantly, to express the gratitude of all our logistics personnel. Without your understanding and support, our work would not be so excellent.
Our logistics work doesn't stop at spending money, managing things well and maintaining them in time, but we should move towards higher goals with wisdom and sweat. I have always stressed that logistics is an excellent team. Our work philosophy and essence can be described in twelve words, "speak less and do more, form habits and be willing to contribute", so as to urge every member to be responsive.
The specific work is as follows:
First of all, solve the problem of tap water freezing.
At the beginning of school, the tap water in the whole canteen froze. We have worked out various implementation plans and tried our best to find out how cold the weather is, how hard the ground is and how hard life is. Until we found it, everything paid off, and finally we found that the main pipeline was frozen. Instead of hastily implementing a destructive restoration plan, it is better to connect the pipes to ensure the normal use of water in schools.
Second, we change our working methods.
Don't hire people if you can do it yourself, such as repairing doors, roadbed and clothes hangers. As a leader, we must shift our focus, play an exemplary role, and don't treat ourselves as sacred. Everyone has a job to do. This semester, I also met a very difficult job. The sewer in the teaching building is blocked. I invited Wan Jiale, but I was also very helpless, forcing you to find a way. I concluded that Excellence is forced out, and wisdom is not learned, but also forced out.
Third, continue to implement the saving project this semester.
This year's maintenance is better than last semester. Thanks to the school management, logistics and moral education, we have jointly formulated and implemented the reward and punishment measures for goods storage, and everyone can participate in the management, especially the class teacher has done a lot of work silently (Yang).
Four, the canteen after a year of operation, has been a high standard, grade.
It's hard to finish the meals of thousands of people every day. A slight negligence will lead to such a problem. It can be seen that the leaders and staff of the canteen have to work harder than they thought. What is worth learning is their unity and happiness. I advocate hard work and happy work. Every time I go to see you, everyone is very busy. No matter the leading comrades, everyone has their work. Everyone is thinking about things and exerting their collective wisdom. This is team spirit.
Verb (abbreviation for verb) Green-skinned apple
Busy for a whole semester, the overall goal is six words, "the tree is alive, the flowers are blooming, and the grass is green." It is also difficult to achieve this goal. Now the effect is quite good, I am very satisfied. This also benefited from the overall efforts of the logistics team, which prepared water at five o'clock, was punctual, and went home very late at night. Director Xu gets up early every day to water, students have evening lessons, are still watering, and have activities in party member. The old teacher Wang Dunling and Chang Chang set an example. Especially when I receive ribbons in front of the teaching building, time is tight and the task is heavy. I played a team spirit, all the staff went out and took the initiative to participate in teaching. It took two classes to finish this task. The scene was touching and I was deeply moved. Thanks to the comrades of the Art Troupe, their talents have been brought into full play, which has given our greening work a grade and taste.
Sixth, a good team
There must be excellent members. First of all, we have two excellent logistics officers, who are capable and qualified to promote the overall development. The unknown Wang Dunling, reassuring Qu Wanshan and Ding, who are insatiable from morning till night, are on call. It is because of their excellent performance that we have an excellent team. Now the campus is full of flowing water, lush courtyards and flowers.
At this time, I can't help but think of what happened to Liu Guanjun, a top calligrapher in Beijing Songzhuang. People can't be impetuous all their lives, and you are not practical if you are impetuous. We should display our talents in our respective fields and realize our dreams, that is, do our best at the right time and place.
Summary of Logistics Canteen Management (5) One semester has passed, and as the top priority in logistics work, the canteen is naturally indispensable. As a canteen, you can't do without food. Food 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 the diet of employees and consider the physical and mental health of each teacher and student. Now let's sum up the canteen work in this period:
First, show certificates to eliminate potential safety hazards.
Our school is a big school with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out 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 food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen 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, which ensures the normal operation of the canteen.
Second, strengthen software management.
At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.
Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.
Third, standardize operations and put them in place.
This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.
Fourth, increase hardware investment.
In the management of canteens, we deeply feel that the current situation of hardware facilities and equipment in canteens has not adapted to the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.
Five, the implementation of fixed-point procurement system, put an end to security risks.
The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding of centralized procurement of raw materials for canteens, with systematic measures and standardized procedures, and fixed-point procurement of oil, seasoning and rice. Under the principle of quality first and price second, pork is provided by the largest and most qualified pig-raising professional credit cooperative in Chenhe County, Hunan Province. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the principal and logistics director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions.
The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not steal any money from students.
Problems in intransitive verbs
With the improvement of people's living standards, little mathematics has become a bad habit of being spoiled, which is mainly manifested in:
1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables;
2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.
On the other hand, due to the lack of research on students' psychology, individual canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.
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