Evaluation of school canteen work 1
For a long time, the canteen work in our school has been adhering to the principles of "public welfare", "service" and "safety", paying attention to peacetime and details, and has played an important role in "running a school that people are satisfied with". In order to further improve the construction and management level of canteens in our school and ensure the health of teachers and students, according to the spirit of documents such as Opinions of Hubei Provincial Department of Education on Financial Management of Primary and Secondary Schools' Dining Rooms in Nine-year Compulsory Education, Opinions of Shiyan Municipal Education Bureau on Financial Management of School Dining Rooms, Food Hygiene Law, School Hygiene Work Regulations and other laws and regulations, and according to the actual situation of our school, we conducted a comprehensive and serious self-examination on the work of school canteens. The job evaluation is now reported as follows:
First, leaders attach importance to it and make careful arrangements.
At the beginning of each semester, the school will hold a canteen work meeting to clarify the responsibilities and specific division of labor, set up a school canteen work leading group headed by the principal, coordinate all the work, make plans for all the specific work, clarify the responsibilities, and make the overall work of the canteen institutionalized and standardized. The Logistics Department is responsible for the specific implementation, detailing and implementing various management links such as personnel, allocation, equipment, procurement, warehousing, processing and sales, and holding special meetings on canteen work on a regular basis. Learn superior documents, study each stage, and implement measures. School leaders take turns to check the student canteen every day, so as to solve problems at any time, give timely guidance and make immediate improvements.
Second, ensure effective health supervision.
Food safety and hygiene is the most important work in the canteen. In order to ensure that food poisoning does not occur, the following measures are mainly taken:
1, the canteen can strictly implement the national food hygiene law, with various health and safety systems and measures, and emergency measures to check, record and highlight incidents. Staff can consciously take up their posts as required, and other health measures and rules and regulations can be put in place.
2. Do a good job in purchasing acceptance. Processing should be cooked and cooked thoroughly, food should be preserved, and food should be strictly controlled.
3. After each meal, all tableware and utensils are sterilized by high-temperature steam, which is healthy and hygienic.
4. Establish various safety and health systems and import and export bidding, inspection, acceptance, registration and signature systems.
5. Establish a mass supervision mechanism to ensure food safety and hygiene, set up a food management committee composed of trade union cadres, teachers' representatives and students' representatives, hold regular meetings, and supervise the exercise of canteen supervision and inspection functions with the focus on charging standards, cost and profit control, food quality and expenditure structure.
Third, ensure that food is people-oriented.
In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and makes a separate accounting of the canteen cost according to the requirements of "non-profit" to ensure the daily operation and fund balance of the canteen and reasonably determine the food price.
1. According to the requirements of the school, the logistics department regularly or irregularly organizes personnel to inspect and evaluate the canteen work, with the emphasis on the price, quality and quantity of meals and dishes.
2. Due to the rising food prices, the school adopts partial subsidies to ensure that students will not affect food quality because of the rising food prices.
3. Ensure the quantity and quality of meals, and strive to achieve reasonable collocation of meat and vegetables and rich varieties to meet the needs of students' healthy growth.
4. The catering price should be capped to ensure that the final balance or loss is controlled within 4% of the semester turnover.
Four, teachers and students to build a civilized canteen
1, fully mobilize students' initiative, make contact with students into a system, hold regular and irregular discussions with student management committees and student representatives, communicate and listen to opinions, and make feedback, measures and improvements.
2. Provide "intimate nutritious meals" for students with financial difficulties, solve their worries and help them study with peace of mind.
3. The school arranges teachers to lead the team voluntarily every day, manages meals and urges students to have civilized meals, and regularly selects "dining etiquette classes".
4. The staff of the canteen shall have physical examination and health training every year, hold relevant certificates as required, be enthusiastic in service, use polite language, be standardized in service procedures and operation, be brave in cooperation at ordinary times, and take the initiative to understand the supervision and guidance of the health administrative department.
5, the establishment of canteen financial and menu open financial system, the implementation of monthly financial disclosure, the implementation of the menu open every Monday.
Fifth, standardize expenditure and improve the mechanism.
The canteen of our school provides meals in full, and in strict accordance with the regulations of the higher authorities, students are charged meals in advance at the beginning of the semester and carried forward at the end of the month. We confirm the method of grain income and final settlement, and refund more and make up less. At the end of each month, according to the number of meals served, the number of people eating and the food standard in the canteen. Confirm the food expenses in advance when the income of food expenses in the current month is carried forward in advance. Our school will announce the charging standard of food expenses and the number of planned meals to students and parents. At the end of the semester, according to the difference between the actual number of students dining and the number of students dining at the beginning of the semester, the school will regularly announce the settlement order to students and parents on the bulletin board, and students dining in the canteen will be charged according to the facts on a monthly basis.
Standardize the use of surplus funds in canteens, which can only be used to improve students' meals and canteen facilities and equipment, and may not be used for schools to distribute employee benefits or to transfer them to non-canteen business service expenses in other ways.
Sixth, the existing problems need to be improved.
Due to the lack of funds, the living and dining environment needs to be improved.
Evaluation of school canteen work II
Our school has always attached great importance to the management of school canteen hygiene and breakfast quality, and established the school hygiene management department, which is headed by the principal himself and composed of school administration 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, in terms of 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.
Three, food production and catering do:
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.
There are white tiles on the stove and dining table, without any 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.
Four, tableware do:
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 do:
1. All employees in the canteen have passed the health examination and obtained health certificates.
2. Work clothes are required, and the hair shall not be exposed.
3, pay attention to hygiene, no nails, no 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, environmental health adhere to clean, no health corner, no dust.
3, there is a trash can and stamped, which can be removed in time.
4. The drainage ditch should be kept unobstructed.
The existing problem is: due to the limited space in our school and dilapidated houses, the village Committee began to rebuild as soon as the funds were in place.
Evaluate the work of school canteen 3
This semester, my work is facing brand-new challenges. In the past period of time, due to the reuse of school leaders and gratitude for school training, 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, strengthened the implementation of the post responsibility system, strengthened infrastructure and strengthened posts. 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 development of education and schools. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for 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.
After 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, constantly summed up experience and constantly improved my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school.
From September, 20001year, I took over the canteen work in an all-round way and encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, I had to transfer more than 10 old employees from my everbright canteen. Due to various reasons, it was difficult to recruit staff at that time, and Everbright canteen has been operating in a state of lack of staff. This semester, in the case of shortage of staff, I strengthened the training and encouragement of canteen staff and adopted the "One Belt, One Belt" approach to 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 the school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, the society and give full play to good comprehensive benefits; After the weekly meeting, employees' thoughts are formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; After half a semester's work, 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 substandard places of employees, evaluate yesterday's comprehensive work, arrange today's new work, assess and evaluate the daily work of employees, and make employees' work clear in a short time; Make employees constantly improve and improve in their work; Every Friday at noon, the regular meeting evaluates the overall work of the canteen and arranges the work for next week, and evaluates the work of employees this week to help employees improve their working 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 health work with good quality and quantity.
Herbal tea is provided to all teachers and students every week this semester, and there is sugar water for dinner every Tuesday and Wednesday. The soup for each meal is made for teachers and students 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 constant instruction, employees can change from assigned work to self-assigned work.
5. At the beginning of the semester, due to the great changes in personnel, we found that the quality of food declined, so we immediately adjusted all the staff in the canteen 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 forgot their work. Although the canteen work has been recognized by school leaders and teachers and students of the whole school.
Evaluation on the work of school canteen
This semester, my work is facing brand-new challenges. In the past period of time, due to the reuse of school leaders and gratitude for school training, 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, strengthened the implementation of the post responsibility system, strengthened infrastructure and strengthened posts. 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 development of education and schools. Our school has been developing by leaps and bounds since its establishment, and the school canteen is responsible for providing food security services for 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.
After 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, constantly summed up experience and constantly improved my own quality, so that the overall work of the canteen this semester has been substantially improved and pushed to a new level, providing better logistics service guarantee for the development of the school.
Since I took over the canteen in September, I have encountered great challenges. Because the high school canteen in Rome campus was newly opened in September 1, more than 10 old employees were transferred from our everbright canteen. For various reasons, it was difficult to recruit employees at that time. Everbright canteen has been operating in a state of lack of staff. This semester, under the condition of insufficient manpower, I strengthened the professional ethics training and encouragement for the canteen staff and adopted the management mode of the canteen. 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 the school leaders into practical work, so that our work can truly serve the education and teaching of the school, the teachers and students of the school, the society and give full play to good comprehensive benefits; After the weekly meeting, employees' thoughts are formed. Our job is to educate, which should reflect both service and education. We should not only work actively, but also work hard; After half a semester's work, 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 substandard places of employees, evaluate yesterday's comprehensive work, arrange today's new work, assess and evaluate the daily work of employees, and make employees' work clear in a short time; Make employees constantly improve and improve in their work; Every Friday at noon, the regular meeting evaluates the overall work of the canteen and arranges the work for next week, and evaluates the work of employees this week to help employees improve their working ideas, professional knowledge, skills and service attitude.
First, 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 health work with good quality and quantity.
Herbal tea is provided to all teachers and students every week this semester, and sugar water is served 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 school, due to the great changes in personnel, it was found that the quality of food declined. Therefore, in order to more effectively reflect the effect of efficiency improvement, all the staff in the canteen immediately made adjustments. 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 forgot their work. Although the canteen work has been recognized by the school leaders and teachers and students, there is still a certain 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 General Affairs Department, all our staff must constantly improve themselves, improve themselves, achieve our goals as soon as possible, and contribute to the establishment of a first-class school for the school.
Evaluation on the work of school canteen
At the beginning of 20 _ _ _, according to the overall work plan of the school, combined with the current economic development situation, the subsidy standard for on-the-job meals for school staff was raised, and the staff canteen was required to strengthen basic management, vigorously reform, innovate and develop. At the meeting, it was emphasized that the staff canteen, as the key department of logistics support, must make great efforts to do a good job of service in the Olympic year, ensure food safety and health, and realize "three satisfactions".
With the correct care and help of the school leaders, the direct leadership and strong support of the leaders of the administrative department, the care and help of the leaders at all levels of the school, the cooperation and help of the relevant departments, the understanding and support of the faculty and staff of the whole school, and the joint efforts of all the new and old staff in the staff canteen, we have successfully completed various production (work) tasks throughout the year, achieved good economic and social benefits, and accumulated more practical experience and a good material foundation for doing a good job in the future.
1. Scenario of completing the main work indicators for the whole year: (operating income, expenditure, personnel training, food safety and hygiene, others, etc. ).
Second, rely on the leadership, rely on the backbone, mobilize employees, and promote reform and innovation through the whole chapter.
1. Since April of _ _ _, a leading group with the team leader as the core has been established. According to the relevant rules and regulations of the school and the specific situation of the staff canteen, the "Very Standardized Staff Code" (later published the "Responsibility Letter for Staff Posts") was formulated, and the work nature, post responsibilities and work norms were clarified. Organizationally and ideologically, the service concept that the canteen should seek development through reform and survive through development is established.
2. From April _ _ _, the leading group with the team leader as the core will hold a management meeting once a week, and all employees will go to work half an hour in advance every Friday to hold a study and life meeting, evaluate the layout, reward the excellent and evaluate the poor, introduce new products and demonstrate standardized services. The staff canteen established from the system has the determination and confidence to do a good job in logistics support with standardized service and high-quality service.
3. From April of _ _ _, apply for computer equipment to keep abreast of market supply information and various scenarios related to food hygiene and safety and new product promotion. Make recipes and arrange production tasks every week. Each production group is required to launch no less than two new varieties every month, and provide night catering service synchronously according to the needs of night clinic experts in the school, and constantly launch various seasonal snacks with flavor, which are well received by school staff and diners.
4. From April of _ _ _ _, contact the manufacturers, introduce various barbecue equipment and beverage filling equipment one after another, and put them into the operating room and other relevant departments in time, so as to facilitate front-line workers to drink delicious drinks and eat delicious food at any time.
5. Since April of _ _ _ _, we have made great efforts to improve the canteen environment, readjust the layout, increase facilities and standardize the queuing order. With the joint efforts of school staff, the problem of foreigners entering the operating room, which has been the biggest concern for a long time, has been effectively solved.
6, establish and improve the supervisor's regular follow-up system.
7. Establish and improve the registration system for bulk delivery of scheduled goods.
8. Most importantly, with the support of school leaders and the strong cooperation of all departments, the renewal of meal cards for on-the-job staff in the school has been successfully completed since August, and more than 400 unknown meal cards/KLOC-0 have been eliminated, which fundamentally guaranteed the dining welfare of the staff in the school, gained the greatest benefits, and implemented the care of school leaders for the staff.
Third, through humanized management according to law, improve the consciousness of all employees, give full play to everyone's initiative to overcome difficulties, strive to ensure food safety and hygiene, and ensure the successful completion of major political activities such as welcoming the Olympic Games (Paralympic Games).
The continuous high temperature and high humidity weather since this summer is a great challenge to the catering service industry, especially in July, August and September, the temperature and humidity in the operation room often exceed the safety tolerance limit of some raw materials and finished products of people or main and non-staple foods. In addition, the operation room is narrow, the storage capacity is seriously insufficient, and it is easy to rot and deteriorate, which brings great difficulties to food safety production and staff work.
Under the direct leadership of the chief of the catering department, all employees should stick to their posts and do their jobs step by step, not only to ensure the completion of daily production tasks, but also to send food and water to various departments and departments in a hurry, especially after changing and adjusting the supply time of semi-finished products according to the requirements of the school, the daily time is less than 16: 00 to 16: 50. As you can imagine, it is difficult to complete the supply of main and non-staple food from 8,000 yuan to10,000 yuan. However, despite sweating like a pig and being at a loss, the staff can still adhere to polite reception, standardize services, be responsive, make a difference, and relieve worries. The staff in the school are quite satisfied with this.
Fourth, leaders attach importance to it, the backbone is responsible, and all staff are mobilized, and efforts are made to create a new situation of scientific and reasonable nutrition and hygiene in catering services. The staff of the school can't put it down, and they enjoy it, and the demand is in short supply.
1. Under the personal leadership of the chief of the food and beverage department, each production team makes a monthly (weekly) supply plan for main and non-staple foods, and posts the variety and quantity of each food and beverage to each processing link, so that each staff member can see the specific requirements of the work at any time, such as more purposefulness, sequencing, priorities, etc., at a glance, which reduces the blindness of the work. At the same time, because the responsibility is implemented by individuals, the products processed in the past taste.
2. Many varieties of main and non-staple food products have been added, most of which are made by the chief of the catering department personally guiding employees or visiting other units, food supermarkets and other places to learn and try, which greatly promotes employees to learn new knowledge, learn new skills and dare to practice and try innovative products.
3. Overcoming the shortage of manpower and the narrow operation room, the service of stir-frying and single stir-frying was opened in time, but due to the limitation of restaurant area and personnel demand, diners could not get the dishes they ordered in a short time.
Five, the leadership is in command, the backbone checks, full participation, strengthen the cost accounting management of the staff canteen, forge ahead to resolve unfavorable factors and strive to do a good job in catering supply, while ensuring stable supply prices, stable economic income, and profit and loss standards in line with the scope stipulated by the school.
In order to quickly reverse the unfavorable factors such as the increase in labor costs in the market supply price caused by the changes in the economic development situation in recent years, several key units have been organized to hold meetings with suppliers and merchants (vendors) since April _ _ _, and supply and marketing contracts have been signed to effectively control the quality of raw materials for staple and non-staple foods, so as to achieve the consistency of varieties, quality and prices. Supervisors are required to perform their respective duties, strictly control the customs, find problems and solve them in time. In the second half of this year, the market supply situation is still tight. The prices of staple food and non-staple food raw materials have risen sharply, and labor costs have continued to increase. We still adhere to a good level of economic income and always ensure that the monthly income profit and loss standard does not exceed the scope stipulated by the school.
Some problems and future ideas of intransitive verbs
1. Due to the demolition, some normal work of the staff canteen has been greatly affected, and many urgent matters can only be discussed. The staff also have more doubts about this, which may not be conducive to further improving the catering service.
2. In addition to training the formal employees of the school, it seems that young foreign employees who have stayed in the school for a long time, have the ability of organization and management, and have been in charge of various groups should increase training (training), increase investment, orient training, sign contracts (agreements) to clearly define their rights and responsibilities, give play to their intelligence and make greater contributions to the future development of the school.
With the development of social and economic situation and the continuous improvement of people's living standards, the requirements of school staff for nutrition, hygiene, science and rationality of three meals a day will be higher and higher, and more and more specific. As a large-scale internal catering supplier, the status and working nature of the staff canteen are becoming more and more indispensable, especially in maintaining the food safety and hygiene of the normal operation of the school. Therefore, in addition to introducing necessary competition, we should also increase investment in staff canteens, update equipment and improve the working environment.
4. In view of the fact that some cooking machines and equipment in the staff canteen have been used for many years and are in disrepair, and there are serious problems in environmental protection, safety and energy consumption that need to be updated, it is suggested that the leaders of the school-run should make necessary arrangements when coordinating the economic planning of the school-run next year.
In the coming year, the staff of the staff canteen have made some achievements and accumulated a lot of experience in providing security services for the school staff. Looking forward to next year, the staff of the staff canteen will be confident, never live up to the expectations of the whole school staff and the trust of the school leaders, strive to blaze new trails, further improve the service, and strive to make greater contributions to the development of the school.
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