How to do a good job in the management of the canteen and how to strengthen the management of the ca

To do a good job in canteen management, we must do two things: one is to ensure that the quality of meals is qualified, but to ensure that employees can work well. On the premise of not losing money or making profits, the work of the canteen should be changed every day, the temperature of the meals should be maintained, the inside and outside of the canteen should be kept clean and hygienic, and the staff of the canteen should be clean and tidy, and they should wear masks when operating; The procurement of raw materials should maintain freshness, leftovers should be stored in refrigerators for isolation, and chickens, ducks, fish, and meat should be stored at low temperatures. All of this is done, and it must be a good cafeteria.

It is also necessary to care about the employees of the canteen, the employees should pay overtime wages normally, and the employees in the canteen should have conflicts with the employees, and the person in charge of the canteen should come out to take responsibility, support the right, and criticize the wrong. In this way, there should be no major problems in managing the canteen, and the leaders and employees will be more satisfied. For more information on how to manage the canteen, go to see more content.

The school cafeteria is a place where students eat every day, and elementary school, junior high school, high school and university all have their own canteens. Some of the canteens are recruited by the school itself, and some of them are contracted to others, so that others can earn this money.

But no matter which one, the school needs to be managed, once the management is relaxed, the price of the canteen is large ** or the unhealthy and unhygienic food may lead to high consumption of students or a large number of students have diarrhea. How to manage is a problem, when I was in high school, the homeroom teacher of the student next door was the management of the canteen problem, and some students reported that the canteen had risen sharply and sold low-quality soy milk, but it was very blind and pure, for example, the taste was difficult to drink, and I don't know what miscellaneous soy milk can be compared with the delicious bags of soy milk in the supermarket. And due to the lack of attention from the school, a large number of students have diarrhea.

To put it bluntly, one of them is that the school should attach great importance to whether the quality of canteen sales is equal. Second, most of the canteens can not be controlled because the school does not listen to the students' ideas, many times, students do not know the canteen complaints in the **, or know, because the other party is not the teacher is embarrassed to say, the school should be a semester canteen questionnaire, and carefully check whether the canteen has violations and actively respond.

The school can conduct random inspections from time to time, and there are four aspects of spot checks, the first is whether the vegetables and meat and other ingredients are fresh, and whether there are a large number of unfresh, which can be raided when they cook vegetables; The second is to check whether the school dishes and chopsticks are clean, some canteens will still have residual traces of juice due to the lack of seriousness of the staff, and the dishes and chopsticks are not smooth to the touch, which makes people suddenly tasteless and unclean. Canteen management personnel should do a good job of cleaning, disinfection and cleaning of the tableware to be used every day. The third is that the school canteen should have good ventilation, instead of eating a meal and flies are still flying on the food, so as to keep it clean and hygienic.

The fourth is to find teachers to eat in the cafeteria from time to time to observe the meals in the cafeteria and the meals of students.

The first is the division of labor and the selection of people. A total of several people are needed under the plan to determine how to divide the labor, such as cooking, helping to cook, purchasing, etc., and all the detailed work should be considered comprehensively, and it can be specific to who is the best to pick and cut vegetables.

Establish a reasonable system, preferably to supervise each other. For example, other personnel are responsible for buying food, the chef reviews and signs, and the management department reimburses. According to the situation of the canteen, determine the capacity of the canteen, and give appropriate rewards when exceeded. Formulate a reasonable dining management system.

Always understand the situation of the market and canteen, correct the big problems in time, find the reasons for the small problems, and gradually improve.

Precautions for the summary of the work of the canteen:

We must seek truth from facts, and basically do not exaggerate our achievements and not narrow our shortcomings; this is the basis for analyzing and drawing lessons.

Be organized. The sentences are smooth and easy to understand.

Be detailed. There are important and secondary, and the main points should be highlighted when writing. The questions in the summary should be prioritized and detailed.