Work plan of school catering department

The work plan table is to reflect the contents of the work plan in tabular form. Tables are tools for work planning. Through it, the work plan indicators or work items to be completed are listed and summarized, and the basic contents of the work plan are expressed. Next, I will bring you the work plan of the school catering department. I hope you like it!

Work Plan of School Food and Beverage Department 1

1. Formulated and improved various management systems

Such as post responsibility system for various personnel, code of conduct for service personnel, service system, etc., and 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 achieve clear responsibilities and complete management systems.

second, strengthen education and training to 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 to prevent accidents.

The restaurant was rebuilt in different degrees during the winter and summer vacations, and some hardware equipment and appliances were added to achieve reasonable layout, ventilation and lighting, and good steam and lampblack emission. 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 "Pay attention to safety and careful operation", and the free soup served in 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 and 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.

Work Plan of School Catering Department 2

1. Guiding ideology:

Implement the spirit of documents such as Hai Jiao Qin [2 _] No.3 "Opinions on Strengthening the Management of School Canteen", "Interim Provisions on the Employment of Canteen in Hai 'an County", "Accounting Measures for Canteen in Hai 'an Education System" and the system of school canteen management and health work, and strengthen the management of school canteens in our town.

2. Work objectives:

1. Standardize the accounting management of school canteens, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the accounting table is standardized.

2. standardize the financial management of school canteens, ensure that revenues and expenditures are in compliance with laws and regulations, and tighten expenditures. it is strictly forbidden to charge non-food expenses in students' meals, and it is strictly forbidden to occupy students' meals.

3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.

4. Strengthen the management of ideological style of school canteen staff, ensure that canteen staff have good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve more than 95% satisfaction in the canteen.

Third, the main measures:

1. Strengthen the responsibility system of the school canteen principals, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system.

canteen staff must grasp the quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of asking for certificates, and do not buy without a license. Strict operating procedures, put an end to food poisoning incidents. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that there is no safety accident in the canteen.

2. Strengthen the employment management in the canteen and standardize the employment behavior.

Each school controls the use of contract workers, appropriately uses hourly workers, signs a good contract, and reports it to the Education Office for approval. At the same time, strengthen the business training and political study of canteen staff, and improve the business level and service quality.

3. Strengthen the procurement management of canteen items.

implement the unified procurement system of county bureau for bulk goods, sign contracts and invite tenders for fixed-point procurement. For other small items, a purchasing team of more than three people should be established, and the price and quality of products should be checked and recorded one by one. Implement the system of food sample retention, make a good record of sample retention, and ensure the quality of food. Strictly block the loopholes in violation of discipline.

4. Strengthen the management of canteen charges.

Strictly implement the charging system, standardize the charging behavior, reasonably charge the students' meals, issue bills in time and pay them into the financial special account.

5. Strengthen the management of financial procedures in the canteen.

The procurement of large quantities of food and articles should be operated by the procurement team, and the procedures for acceptance, requisition and approval of purchased food and materials must be complete and transparent.

6. Strengthen the accounting management of the canteen.

Strictly implement the Accounting Measures for Canteen in Hai 'an Education System, unify the scope of costs and expenses, and carry out all kinds of retention according to the standards stipulated by the county bureau, so as to prevent non-canteen expenses. Daily accounting, weekly balance, monthly settlement, to ensure that students' food expenses are earmarked and food balance.

7. Strengthen the business training of financial personnel in the canteen.

the accountants in the canteens of all schools should obtain original vouchers, fill in accounting vouchers, register all kinds of account books and prepare financial statements according to law, and the keeper should check and accept all kinds of materials, keep them well, keep them out of the library and register the detailed accounts of materials.

8. Strengthen the supervision and management of canteen work.

establish a supervision team composed of teachers' representatives, trade union leaders and other middle-level cadres to supervise the cost accounting of students' meals, the quality and price of meals, and review the canteen accounts.

9. Implement the publicity system, reporting system and democratic financial management system for students' food accounts.

before the 1th day of each month, publicize the food revenue and expenditure of last month to all teachers and students, and send the account books, documents, publicity forms and financial statements to the financial center for review. At the end of the semester, organize democratic financial management, settle students' food expenses and publicize them to teachers, students and the society. If there is any balance, it will be returned to the students immediately.

1. Strengthen the inspection and supervision of canteen work.

The canteen management should be included in the routine inspection, supervision, evaluation and assessment items of each school, and the education office will organize regular and irregular inspections and spot checks, and the accountability system will be strictly implemented for the problems found in the inspections and spot checks.

IV. Activity arrangement:

February:

(1) Hold a meeting of general affairs directors to arrange the work of the school canteen.

(2) strengthen the management of canteen employment, standardize and approve the employment of canteens in various schools.

(3) Organize and implement the unified procurement of bulk foods, sign contracts, and invite tenders for fixed-point procurement.

(4) Organize all schools to collect fees in a unified way, and timely issue receipts and pay them into financial accounts.

(5) Organize the inspection of the school canteens' safety and hygiene.

[6] urge all schools to organize a physical examination of the canteen staff.

March:

(1) Check the charges of canteens in various schools.

(2) check the financial revenue and expenditure and publicity of each school in February.

April:

(1) Cooperate with the county education bureau, the county health bureau, the county epidemic prevention station and the town epidemic prevention office to inspect the safety and hygiene of the canteens in the whole town.

(2) check the financial revenue and expenditure and publicity of each school in March.

(3) Organize the evaluation of the satisfaction of the canteens in each school.

May:

(1) Organize routine inspections on the safety and hygiene of canteens in various schools.

(2) Meet the evaluation and acceptance of Hai 'an canteen.

(3) check the financial revenue and expenditure and publicity of each school in April.

June:

(1) Organize the routine inspection of the canteens for the entrance examination for senior high school entrance examination and primary school graduation examination.

(2) check the financial revenue and expenditure and publicity of each school in May.

(3) organize business training for financial personnel in canteens of various schools.

July:

(1) Organize schools to carry out democratic financial management in canteens.

(2) check the financial revenue and expenditure of each school and the publicity of the settlement of food expenses.

work plan of school catering department 3

1. Optimize service and improve quality

1. Strengthen study, establish correct views and enhance service awareness. Treat students as their own children, run school canteens as fast food restaurants, snack bars and restaurants, plan canteen affairs as their own family affairs, and do every link well, without relying on or shirking. Under the premise of ensuring the quality of students' breakfast and meals, it is necessary to ensure that students are not detained and are not allowed to sell rotten rice, rotten vegetables, stale food and "three no foods" to students.

2. Change the business model and improve the service quality

The school manages the two dining halls in the north and south and Sashido as a whole. Teacher Zhang Lie Gao is responsible for thinking and thinking, doing good things with little money, eating well with less money, and improving technology, skills and collocation. The three canteens independently calculate costs and profits, carry out competitive services and try their best to come up with new tricks and tricks, improve quality and control costs, and strive to achieve "three basic satisfaction" (schools, parents and students gradually explore the "specialization" model. )

In this period, the last elimination system is implemented, and employees are regularly assessed and voted, and teachers and students are investigated, and the last 1-2 people are dismissed. Criticize and deduct wages for major mistakes in the operation of the work in charge, and dismiss people for many dereliction of duty. The canteen should set up a suggestion box, listen to teachers and students' reactions extensively, feedback information in time, correct and improve the service quality in time. The canteen should record attendance, deduct wages for being late and leaving early, ask someone to take a leave of absence, rearrange personnel during long holidays, record the division of labor of personnel, and be able to check the daily cooking, making a white case, frying powder, cooking and washing.

2. Strengthen management and improve the system

1. Strengthen leadership and improve rules and regulations

① Students eat in the dining hall. Breakfast is distributed to each class according to the number of students, and the teachers and student representatives of each class take it to the classroom to distribute meals. The breakfast payment of each class is settled with the dining hall. Students are required to bring their own bowls and chopsticks to the dining hall for lunch and dinner.

② Students who have dined in Sashido should register and register, verify the number of diners according to the reported number, and collect the funds in full to ensure that they are paid on time, so as not to lose a penny or miss a single person.

(3) Strictly control the card swiping, show no concern for human feelings and personal feelings, and resolutely put an end to the behavior of not paying for meals and not swiping cards. If an example is found, it will be deducted twice from the salary, and those who do not change will be notified by the whole school and rejected by one vote.

④ The internal management personnel in the canteen, including microcomputer, boiler, bookkeeping, sweeping the floor, ticketing and accounting, do not eat free meals in the canteen in principle, except for teachers who make up classes or those who eat in special circumstances, and they should swipe their cards (except for work reasons in the canteen).

⑤ Boiling water and hot water in the boiler room must be supplied by ticket, and water must be opened with open water bottles, and buckets and buckets are not supplied. If it is found that managers do not perform their duties and do not adhere to principles, they will criticize until their wages are deducted.

⑥ Microcomputer administrators should serve teachers and students enthusiastically. Ensure that the students' top-up funds are fully in place, ensure that the accounts are consistent, and that the accounts are consistent (top-up consumption balance). Microcomputer workers and boiler workers should serve the kitchen and provide first-class services for them.

⑦ The cleaners must ensure that the hall and the surrounding health community are cleaned in time, and the "three sweeps" are in place every day. If there are classes and students have meals, they must clean them.

⑧ The purchase of goods in Sashido must be transferred from the warehouse, and the purchase needs to be approved by the school. Common vegetables can be purchased together by the big kitchen and kept by Sashido. Special vegetables can be purchased together or in turn and accounted for separately.

pet-name ruby all goods must be purchased strictly, with special person in charge, certificate inspection and fixed-point procurement to ensure that the name, unit price and quantity are consistent with food. Purchasing bookkeepers must perform their duties and ensure working hours.

⑩ Unless the school dismisses you for work reasons, you must have worked for half a year, otherwise one month's salary will be deducted and one month's salary will be kept as a deposit. If you don't hire after leaving your post on your own, you won't be hired if you are over 45 in principle.

11 In the past, it was put forward that the system of "four precautions", "three precautions and one disinfection" and "ten prohibitions" should be implemented.

third, pay attention to safety, safety, hygiene, health, quality, profit, top-up and consumption.

1. The staff in the school canteen must hold a health license issued by the health department, otherwise they cannot be employed.

2. Ensure the quality of meals and ensure the safety of meals for teachers and students.

3. The school canteen serves teachers and students, and operates at a low profit to serve teachers and students.

4. Employees must hold health certificates and health knowledge training certificates.

Work Plan of School Catering Department 4

1. Management of dining environment:

1. Hygiene of dining room The kitchen is responsible for arranging kitchen workers to clean and clean the floor, benches, facilities and appliances twice every afternoon and evening.

2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.

3. The Dining Management System will be established to restrict the order and hygiene of employees' dining, and the violators will be punished accordingly.

4. The security team will arrange a security guard on duty to observe the discipline of employees' dining every meal every day (including queuing for food, checking the meal card, and keeping the dining process hygienic)