summary of the management of logistics canteen
The canteen is the focus of the school and the place where students eat, and 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 the management of logistics canteens compiled by me for your reference only. Welcome to read it.
summary of logistics canteen management model essay (1)
in order to do a good job in the school canteen and safeguard the vital interests of students, the catering department has carried out the activities of "focusing on students" and "building a catering image and creating first-class service", which has received good results. The specific methods are as follows:
1. Formulated and improved various management systems
such as post responsibility system for all kinds of personnel, code of conduct for service personnel, service commitment and other systems, which respectively put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sale and tableware disinfection in restaurants, so as to ensure clear responsibilities, complete management systems, interlocking and level-by-level control.
second, strengthen education and training
improve the quality of employees. Send managers to other universities to visit and study, and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in the professional knowledge training of 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, aiming at improving the overall quality of each staff and better serving the faculty.
Third, strengthen hardware construction
Put an end to accidents. During the winter and summer vacations, the restaurant was rebuilt in different degrees, and some hardware equipment and utensils were added, so that the layout was reasonable, the ventilation and lighting were good, and the steam and oil smoke were well discharged. A leading group for production safety was set up, and a "three-prevention" plan was formulated. Emergency lights were installed in the safe passage, and fire-fighting equipment was kept by special personnel. Every day, the administrator made a fire inspection, and when entering the canteen, there was a sign that "the canteen is important and idle people are not allowed to enter". There is a warning in the operation room that "pay attention to safety and careful operation", and the free soup supplied by the canteen is taken care of by special personnel. In addition to purchasing and disinfection, the key and difficult tasks of hygiene are physical examination of cooks, separation of raw and cooked food, no four pests, cleaning of three 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 safety hazards in production and ensure operational safety and food hygiene safety.
fourth, adhere to 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. A "snack street" was established, and dozens of famous snacks were introduced, which 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 the price of meals, and really benefit students. The hall provides free porridge for students every day to ensure that students can really eat clean, hygienic and inexpensive meals.
4. The catering department office ensures that it is on duty 24 hours a day to serve teachers and students. Set up a quality service supervision desk and a catering service hotline to solve the problems reflected by students at any time.
5. Providing 18 positions to help students solve the urgent needs of poor students.
Because leaders at all levels of the school attach great importance to the canteen work and make unremitting efforts, they have laid a good foundation for the hardware construction and software management of our school's catering work, enhanced the safety and health awareness and sense of responsibility of all cooks, formed good and standardized hygiene habits, and made great progress and certain achievements in the overall catering work of our school's canteen, ensuring the stability and development of the school. At present, in view of the lack of staff and heavy workload in restaurants, we will make progress despite difficulties, create conditions, pay close attention to standardization, standardization, institutionalization 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 new glory. Summary of the management of logistics canteen (2)
My work has faced brand-new challenges this semester. During this past period, thanks to the reuse of the school leaders and the training of the school, I took the post of canteen supervisor from this semester, and was responsible for the development and implementation of the overall work of the canteen. This school year, the work of the Food Department of the General Affairs Office continued to adhere to the principle of "service, standardization, efficiency and first-class" proposed by President Lei, and clarified the working ideas.
continue to follow the principal's advanced concept of running a school, guide the canteen staff to form a good habit of working hard and thinking hard, 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, achieve high standards of food hygiene, food quality and food safety, be responsible for the health of teachers and students, and serve the teaching management system and the development of the school. Since the establishment of our school, it has always developed by leaps and bounds, 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 canteen is a department most closely related to the daily life of teachers and students.
through this half semester's work, under the guidance of the director, with the strong support and help of the leaders, teachers and colleagues of all departments in the school, I closely cooperated with the director, put all the work in the canteen into practice, and worked with all the staff in the canteen to constantly improve themselves, sum up experience and improve their own quality, so that the overall work of the canteen in this semester has been substantially improved, pushing it to a new level and bringing more development to the school.
I met with great challenges since I took over the work of the canteen in June, because the canteen in the high school of the campus was newly opened on January 1, and I had to transfer more than 1 old employees from my canteen. Due to various reasons, it was difficult to recruit staff at that time, and the canteen has always been operating in a state of lack of staff. This semester, under the condition of insufficient staff, I strengthened the training and encouragement of professional ethics for the canteen staff, and adopted the training mode of "One Belt, One New" and "Familiar with New" in canteen management. Let the class leaders in the canteen improve themselves while managing others, point out the irregularities in their work in time, and put forward improvement measures to guide them how to make the overall work reach the norms and standards. I took 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 of school leaders for the work of the General Affairs Department; My canteen organizes all staff to study the principles and policies of the school seriously, and 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 regular meeting, the employees' ideology is constituted that our job 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 spirit and work style of the canteen staff are clearly displayed, which makes the overall work progress effectively.
From the beginning of every week, we insist on holding an early meeting, timely solve and deal with the places where employees fail to meet the standards, sum up yesterday's comprehensive work, arrange new work for that day, and assess and evaluate the daily work of employees, so that their work is 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 for next week, and summarizes the work of employees this week to help employees improve their work ideas, professional knowledge, skills and service attitude. The canteen has taken various measures in the implementation of the "norms";
1. Strictly control the procurement, acceptance, warehousing, delivery and storage of raw materials; Resolutely reject raw materials that do not meet the requirements.
2. Strictly institutionalize health management, with clear division of labor and clear responsibilities; Under the condition of fewer staff, the daily hygiene work can be completed with good quality and quantity.
3. In this semester, we bring herbal tea to the teachers and students of the whole school every week, and make syrup for dinner on Tuesdays and Wednesdays. The soup for each meal is made for teachers and students according to the climate season, so that teachers and students can have stronger bodies and be better engaged in teaching.
4. In the daily management of employees, our system adds emotion, manages with self-action, and manages with guidance. Under 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, the quality of food was found to have declined, so all the staff in the canteen were adjusted immediately, in order to reflect the effect of efficiency improvement more effectively. Although many employees left the canteen in succession at this time, our overall work was not affected, but all the staff worked together and forgot to work. Although the canteen work was recognized by the school leaders and all the teachers and students, it still had to be far from our goal of "creating a first-class canteen".
under the guidance of the advanced ideas of the school leaders and the leadership of the head of the General Affairs Department, all our staff must constantly improve themselves and improve themselves, achieve our goals as soon as possible, and contribute to the school's first-class school. Summary of the management of logistics canteen (III)
"Food is the most important thing for the people", as one of the key points of logistics canteen management, how to activate internal vitality, improve the competition mechanism, improve labor efficiency and better serve teachers and students is one of the goals that our logistics managers are striving for. 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 mode. In order to better sum up experience and make up for the shortcomings, I will briefly review the following aspects:
1. Grasp the establishment of institutions and promote the implementation of organizations
1. Establish and improve the organization and implementation of various rules and regulations for institutional setup and personnel management, and conduct year-end assessment.
2. The staff of the canteen shall carry out the annual physical examination system, and if they find that their physical condition is not good, they shall take the method of temporarily stopping recuperation, and then consider the arrangement after their health is fully recovered; Implement a weekly inspection system for the environmental sanitation of the canteen, and immediately point out the corrections 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 at school. Moreover, every day when students eat, they are required to lead the leaders on duty to visit the dining room and the teachers on duty to make table reservations to help solve the specific problems in students' dining.
second, the specific practices of canteen management
(a) strict management system, * * * create civilized service.
The main work of the school is teaching, and the purpose of logistics management is to insist on serving teaching. As the most important work of 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:
Do not change work and rest time at will
2. Labor management:
(1) Live in harmony and be polite to others, put an end to conflicts with diners, and make immediate improvements to the deficiencies of 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 time the cleaning is effective, the kitchen has changed obviously.
Third, there are problems
With the development of the national economy, people's living standards have also been improved, and at the same time, our only child has developed a bad habit of pampering, which is mainly manifested in:
1. Being picky about food and being partial to food, leading to serious food dumping;
2. Children's ability to live independently is poor, and 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 the workers' sense of hardship, and try our best to curb hidden dangers in the bud state; We require every employee to do the following:
1. All employees must wear work clothes during working hours.
2. Pay attention to personal hygiene, frequently cut hair, nails, change clothes and take a bath, without long hair or moustache, and wash your hands before eating.
3. The dining room shall be cleaned daily and cleaned on weekends according to the requirements of personnel, time and time.
4, all kinds of tableware, cage cloth, machinery, etc. should be washed clean, so that the wood can see its true colors and the iron can see its light. After use, it should be arranged neatly, and raw and cooked utensils should be strictly separated and not mixed.
5. Don't smoke, talk or cough in front of the food, and don't paint.
6. Earnestly implement the Food Sanitation Law and the sanitation system, form a system, and compare and evaluate.
fourth, strict testing and supervision to create a famous brand effect.
canteen management should have a perfect management system, but also a perfect testing and supervision mechanism, so as to ensure the purity and authenticity of the system, and attract more parents to know about the school and the management of the school canteen. Only in this way can the school establish a famous brand effect among parents and let more parents safely send their children to school for dinner. Our specific methods are as follows:
1. Control the purchase channels, and don't buy inferior and low-priced dishes or unknown dishes. More than 1 people need to go to Lingjiatang to buy various foods every week, such as meat, vegetables, eggs, staple food and non-staple food. The administration of our school will personally purchase the food without "quarantine certificate" and "food hygiene license", and all the food that has been stored for a long time and has gone bad will be rejected, 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 among teachers and students in our canteen.
2. Carry out ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, the service quality and awareness of staff in their work will be improved. Do a good job in the food hygiene and tableware "one washing, two flushing and three disinfection" in the canteen of our school, 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 staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call to ensure the normal operation of the staff.
3. The keeper is responsible for checking the canteen warehouse frequently, so as not to cook the spoiled rice for the students.
4. Check and hand over the food in stock. Every day, I personally go down to the kitchen to work and communicate with them, get a detailed understanding of the needs and shortcomings of canteen work, and make immediate improvements on 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 time the cleaning is effective, the kitchen has changed obviously.