Canteen renovation application report (selected 6 articles)
With the improvement of personal quality, more and more people are exposed to and use reports, and different types of reports have different uses. . I believe many people will find it difficult to write a report. The following is the canteen renovation application report I compiled for reference only. Let’s take a look.
Canteen Renovation Application Report Part 1
Dear Leader:
It is not easy to run the unit staff canteen, and it is even more difficult to do it well. This is especially true for canteen practitioners. The administrative department and even the company leaders have the same feeling, but the staff canteen must be done well and the employees must be satisfied with their meals. This is also a basic requirement for canteen practitioners. It has been nearly four years since I took over the work of the administrative department, and the problem has also troubled me and my colleagues for four years. We have made multi-faceted improvements to the canteen starting from environmental sanitation, dish arrangement, staffing, service details, etc., and have also achieved It has achieved certain results, but it is still far from meeting the requirements of dining employees. We have been working hard to find solutions on how to satisfy employees. Through last week's office meeting, through research, we now put forward some ideas and suggestions for improving the work of the staff canteen.
1. Analysis of the current situation
The company’s requirements for the employee canteen are: lunch is funded by the company, the standard is five yuan per person, and the company is responsible for its own profits and losses in the morning and evening, and operates without profit. The administrative department has been operating according to this model. It is very difficult for the staff canteen to ensure the quality of dishes and employee satisfaction while also operating without profit. In fact, in recent years, prices and labor costs have risen rapidly, making it impossible for the staff canteen to maintain capital security. In the past few years, the company has also spent a lot of money on canteen subsidies.
2. Problems in the canteen
1. The taste is not good: employees have been eating in the canteen all year round, and they are tired of the dishes because they have no new ideas. The company and the administrative department mobilized internal resources and asked Comrade Yi Mingxiang, who had worked in a restaurant, to go deep into the kitchen to guide the work. After a period of time, the effect was not obvious. At the same time, we also adjusted the chefs of the big pot dishes, but the situation did not improve. But if we want to satisfy every employee, especially a very few employees, our job is quite difficult, and it is difficult for everyone to agree. This problem has never been solved, and it still exists.
2. Less variety: In order to solve the problem of less variety, the canteen tries to increase the variety and try not to repeat the dishes within a week. At present, the cafeteria provides 1 meat, 2 vegetarian and 1 soup for lunch, and basically no less than 5 varieties of stir-fries in the evening and morning varieties. Most of the breakfast varieties are bought from outside, and relatively few are processed by ourselves. It seems that it still cannot meet the requirements of the majority of employees. As for the price, the canteen has always adopted the method of selling at cost price, no loss and no profit.
3. The quality and service level of employees need to be improved urgently: As the window of the canteen, front desk service is very important. What it carries is to convey the needs of each employee to the restaurant in a timely, accurate and fast manner. The chef will then accurately distribute the prepared food to each diner and do a good job of collecting meal tickets. Comrade Jiang Fuying's performance in this regard is not adequate, and errors of this kind and that often occur in the work; in the supply There is too much nonsense and repetitiveness when serving food (in Nanjing dialect, it is too Shao).
3. Improvement Plan
The company has always attached great importance to the work of the employee canteen and spent a lot of manpower, financial resources and energy, but it still cannot meet the requirements of the employees. We have never been discouraged. Continuously learn from experience, think and summarize. In view of the current outstanding problems and work development requirements, the following improvement plans are proposed for reference.
1. Arrange personnel reasonably and scientifically to fully mobilize the enthusiasm of employees.
In the past, we have always used the canteen supervisor as the centralized center and led the canteen employees as the working model. What the leader said, what the employees did, and whether they did it right or wrong were all the leader's business. We were inevitably very passive at work. This shows that we are very passive in our work. There are certain problems in the arrangement. We will fully decentralize the canteen through internal adjustments, fully mobilize the enthusiasm and subjective initiative of employees, let the canteen staff self-manage, find gaps, and improve themselves, so that every employee can work in an orderly manner. Work.
2. Purchase some kitchen utensils and equipment, increase the variety of food supply, improve the dietary standards of diners, make a fuss about the quality of the food, and develop a balanced breakfast for employees with the purpose of scientific diet and nutritional diet as the guide The varieties supplied include new kitchen equipment such as soymilk machines, soup dumpling steamers, steamers, induction cookers, and microwave ovens, allowing employees to eat fresh, self-polished pure soybean milk, freshly steamed and sold soup dumplings, steamed buns, siomai, and pot stickers. etc. Breakfast varieties, minimize the supply of fried foods, and continuously enrich employees’ catering culture.
3. Start with details to improve service quality. Canteen work is all about details, and the staff canteen must work hard on details. To this end, we need to display and clearly mark the vegetable prices so that employees can more clearly understand the vegetable prices of the day and facilitate their purchase; in the next step, we will also introduce an automatic chopstick machine and some necessary seasoning utensils , placed at the meal sales window for employees to take. We hope to satisfy employees as much as possible by handling some details.
4. Every weekend, the recipes for three meals a day and the staple and non-staple food varieties for breakfast for the next week will be published and supplied strictly in accordance with the recipes and recipes, so that employees can be aware of the daily food supply. At the same time, we should do a good job in the cost accounting of the canteen, so that everyone can understand and understand the canteen, and emotionally close the distance with the employees. Problems can be solved through mutual consultation, so as to achieve mutual supervision, mutual progress, and * **Same improvement.
5. Strengthen the training of employees. Chefs and waiters have not received more professional training in management, technology, etiquette, etc., and cannot meet the increasingly higher requirements of employees. If there is an opportunity Taking them out to visit and study, of course, is all at my own expense as the department leader.
6. Dressing in a standardized manner is to better provide better services to employees. The neatness of canteen employees' own clothing represents the image of a window and is also to reduce the entry of some unsightly things to employees. within the food you eat, so it is imperative that you dress in accordance with the regulations during work.
7. On-site management work must be carried out. A good working environment can create a good dining atmosphere, which is a prerequisite for employees to enjoy the company's catering culture and a prerequisite for ensuring the physical and mental health of employees, especially Our canteen back yard, operation room, restaurant and some kitchen equipment and facilities. Therefore, we must not relax the food safety work in the canteen. We must not only ensure that employees eat well according to standards but also ensure that they can eat with confidence.
The above are some work improvement measures taken by the administrative department in response to the current situation of the company and the canteen. Although the above measures are only point-to-point and cannot cover the work of the entire canteen, we have been working hard and we will do it on a daily basis. I discovered problems while working, corrected and solved them in a timely manner, and worked hard to do a better job in the canteen. As the saying goes: One soldier is like a raging soldier, and there will be a raging nest of raging birds. The failure to do a good job in the canteen is entirely my problem as a leader. , I have an unshirkable responsibility for many reasons, and I don’t want to say anything more, because I know that some things cannot be changed by my personal ability. Please bear with me and give me your guidance. But I will try my best to do a good job in the canteen during the period when my term is about to end. I hope the leaders will understand!
Applicant:
Date: Canteen renovation Application Report Part 2
Dear Leader:
On March 26, the Health Supervision Office inspected our school and found that there were potential safety hazards in the management of our school’s canteen. The main problems can be summarized as follows:
1. The canteen’s health management is not standardized, the surrounding environment is poor, the sense of responsibility is not strong enough, and the management strength is not enough.
2. Some functional rooms failed to prevent rats and flies.
3. The ledger is not well established, and the invoice and certificate requests for food purchases are incomplete.
4. The food samples were not labeled with product names as required, and the sample quantity was small.
5. The refrigeration and freezing equipment is not clean enough, defrost is not done in time, and raw and cooked food are not stored separately.
Based on the feedback from the county health supervision on the inspection and inspection of food in our school canteen on March 26, 20xx, our school leaders attach great importance to it and are highly responsible for students, parents and society. attitude, timely organized relevant personnel to hold on-site feedback meetings, and promptly rectified the problems during the inspection. The rectification situation is now reported as follows:
1. Rectification time limit:
April 20xx 15 days ago
2. Rectification goals
1. Standardize canteen management, formulate and improve canteen food hygiene series management systems, formulate rectification measures, and identify responsible persons.
2. According to the requirements of the Health Supervision Office, some functional rooms in the student canteen of our school will be rearranged to meet the corresponding requirements.
3. Enhance students’ awareness of health and hygiene, ensure the health of teachers, students and employees, and prevent the occurrence of food poisoning or other food-borne diseases in schools.
4. Strengthen the supervision and management of the system, optimize the canteen environment, and eliminate safety hazards.
3. Corrective measures:
1. Establish a school canteen health and safety management leading group. The principal is the first person responsible for the canteen, and the vice principal and the director in charge of canteen health are the main responsible persons. .
2. According to the requirements of the Food Hygiene Law of the People’s Republic of China and the State, combined with the characteristics of the school’s canteen work, formulate and improve a series of food hygiene management systems for Zhongbao Middle School, including canteen management systems, canteen hygiene systems, Canteen health inspection system, canteen food sample retention system, canteen food rough processing management system, canteen cooking and processing management system, canteen warehouse management system, canteen food additive use and management system, canteen catering management system, student canteen food poisoning prevention measures, food poisoning accident reporting system and other systems. Ensure that the procurement, visa, acceptance, storage, processing and sale of raw materials (finished products), as well as drinking water, personal and public sanitation, are strictly operated in accordance with regulations to eliminate health and safety hazards and prevent all accidents.
3. The school student union has established a health inspection and supervision team. Teachers and students who manage the canteen are on duty in the canteen during meal times and participate in the health and safety management of the school canteen.
4. Adjust and improve the facilities and equipment of each functional room. Install mesh in the restaurant to facilitate ventilation and prevent flies. Install mesh in the sewers of the side dish room and cutting room to prevent rats and do a good job in preventing rats and flies. .
5. Strengthen the cleaning of refrigeration and freezing equipment, defrost in time, and store raw and cooked foods separately to prevent cross-infection of germs.
6. Strengthen the management and supervision of food procurement, storage and processing, do a good job in collecting invoices and certificates for food purchases, and establish a ledger. Strictly control the procurement of food, and ensure that designated people are selected. It is prohibited to purchase spoiled, moldy, insect-infested, dirty and unclean food that is harmful to the human body. It is strictly prohibited to use sauerkraut in plastic barrels.
7. Refrigerate enough reserved food samples for 48 hours, mark the name of the dish and the person in charge, and keep records.
Applicant:
Date: Canteen Renovation Application Report Part 3
Dear Leader:
The company canteen has undergone the last rectification , although it can basically meet the dining needs of company employees, it also has some shortcomings.
In order to strengthen the management of the canteen, improve quality, reasonably control costs, further standardize and institutionalize the management of the canteen, and ensure that the canteen can better serve employees, the following improvement plans are suggested. The specific plans are as follows:
Problems existing in the current canteen
(1) The supervision of the canteen is loose;
(2) The chef is in a coping mood and has a weak awareness of thrift;
( 3) Hygiene issues in summer;
(4) Procurement issues (high prices and poor quality caused by suppliers taking a dominant position)
(5) Breakfast patterns need to be adjusted appropriately, and lunch needs to be Increase the choice of dishes and make dinner light.
(6) The awareness of production employees requires the cooperation of the production department (such as: gathering at the entrance of the canteen in advance, punching out meal cards, not wearing work ID cards)
(7) It is recommended to establish a partnership in the mid-term of rectification The committee recommended the establishment of a leadership inspection team in the early stages of rectification.
(8) Improve the welfare of chefs (such as high temperature subsidies, regular distribution of towels, utensils, etc.)
(9) Dining staff are mixed.
1. Strengthen the supervision and training of canteen personnel
(1) Clarify the division of labor and assign responsibilities to each person; issue a personal responsibility letter for chefs and formulate a chef assessment form.
(2) Personnel are responsible for the sanitation area, and sanitation assessment and regular cleaning are carried out. Issue a sanitation duty list
(3) Canteen supervision responsibilities are included in the assessment of canteen employees and issue a schedule.
(4) Canteen details (such as door locks, lights, gas checks, power switches) are included in the assessment of the head chef.
(5) Canteen staff’s safety, hygiene and conservation awareness training needs to be conducted twice a month.
(6) Management subsidies and telephone subsidies should be increased for head chefs.
(7) Improve chef benefits (such as high temperature subsidies, regular distribution of towels, utensils, etc.)
(8) Chef bonuses of one hundred yuan per week and four hundred yuan per month and A monthly cleaning bonus of one hundred yuan is allocated.
(9) The responsibility for the care of fixed assets in the canteen is assigned to the canteen personnel. And conduct an inventory every month.
2. Replacement of chefs
The number of chefs (including handymen) should be at least 4 people, and the salary should be controlled within 12,000 yuan.
3. Canteen management of company employees
(1) Eating meals according to the specified time requires the cooperation of the production center and technical center. The phenomenon of waiting for meals at the entrance of the canteen in advance should be eliminated.
(2) Dining in the canteen: Non-dining employees are prohibited from entering the canteen privately to find someone (if necessary, they should notify the canteen duty staff), one person has one card, and it is prohibited to check in on behalf of others. (The name on the meal card should be consistent with the work permit; employees need to show their work permit, and visitors must show their visit permit. The work permit must be hung on the chest of production employees and on the neck of logistics workers; when special cooling items are issued to production employees, canteen employees Distribution should be witnessed; taking out of the canteen to eat is prohibited (except for eggs, steamed buns, cucumbers, tomatoes, etc., and mung bean soup)
(3) Waste control: The company implements less frequent consumption to avoid unpleasant taste The waste standard is: more than one quarter of the company's swill buckets are considered waste; it will be recorded in the assessment of the head chef and canteen staff on duty.
(4) Employees are prohibited from entering the canteen. Canteen staff have the right to supervise when inquiries or meal preparations occur in the kitchen.
(5) Some visitors who enter the factory but do not leave the factory in time use other people's meal cards to eat in the restaurant. Not only should we start from the supervision of the canteen, we should also strengthen security to register visitors and record the time. If it exceeds 12 hours, we should call to notify and register the visitor information with the Enterprise Management Department.
★For the above improvements: I think that to do a good job, we need the support of the leaders, and set up a company leadership inspection team, consisting of the production center, technology center, operation center, and sales center, 3 1 2 1. ***Seven people inspected the employee handbook on the above canteen issues and some company safety and health issues.
4. Improvement of canteen food
(1) The company now has people who don’t eat meat and people who don’t eat spicy food. In response to the above problems, the Chinese meal will be improved to 3 dishes. 1 soup, 3 dishes, choose 2 dishes. Properly distribute spicy, meaty, salty and light food, and implement the method of serving less and serving more to ensure that employees eat well and are full. Soups should be arranged appropriately according to weather conditions, and mung bean soup cannot be served every day. When the temperature exceeds 38, go to the workshop to deliver mung bean soup and add ice water.
I think: the act of producing and distributing cucumbers and tomatoes at noon will not have the corresponding effect. There is waste and carry-out, production employees who are not at work are also paid, and there is dissatisfaction in the logistics department. But cancellation will result in unsatisfactory behavior by production employees. Suggestion: Instead of handing out cucumbers and tomatoes, the chef cuts or mixes or serves the fruits as a dish for those in need. The supply of fruits and vegetables is also determined based on actual conditions or weather.
(2) The chef chef implements one person per week, estimates before the week, summarizes after the week, and combines employee evaluations to select an outstanding chef every month and give rewards. Employee evaluations are conducted on a small blackboard in the cafeteria. (The selection requirements include: the amount of weekly canteen expenses, personal hygiene, employee evaluation, and sense of responsibility)
(3) Improvement of breakfast: There are few breakfast options, and more tofu and fried noodles should be added appropriately. , fried rice noodles, porridge. According to the chef's situation, steamed buns and fried dough sticks will be made once a month. See the recipes for each week for details.
(4) Weekly recipe issuance: In order to control the price of dishes, the next week’s recipe is issued that week. Meal items for festivals (such as Mid-Autumn Festival, etc.) should be displayed in the weekly menu. And issue the budget cost of each dish (issued after two months of improvement)
5. Canteen hygiene
(1) Canteen cleaning mainly involves some public areas, such as Responsibilities must be clearly defined in the arrangement of the glass cleaning cycle and electrical appliance cleaning cycle.
(2) Cleaning activities such as cooking fume in the kitchen, cleaning the refrigerator, cleaning the warehouse and other cleaning activities should be carried out once a week.
(3) Samples of dishes must be retained at specified times, inspected regularly, and included in assessments.
(4) In summer, vegetables should be washed repeatedly and the number of times is specified.
(5) The personal hygiene of canteen employees, such as neatness of clothes, wearing of hats and masks, etc., will be included in the assessment.
(6) Company employees and visitors are advised to keep tableware separate. Another note: Chopsticks have a certain usage cycle of 3-6 months and should be replaced regularly.
(7) The prevention of mosquitoes and flies requires regular spraying and disinfection. Specifics: The gardener will spray pesticides on the garbage pool at least twice a week to kill viruses, and spray pesticides regularly around the canteen. Place fly incense in reception rooms, hallways, and kitchens. Sewers are disinfected regularly with disinfectant. Sewer cleaning is also included in the weekly cleaning.
6. Management system
The canteen management system, dining system, chef responsibility system, chef code of conduct, sanitation management system, etc. are modified and re-pasted clearly.
7. Improvement of food procurement
(1) Strictly control purchasing costs;
(2) Find the right supplier;
(3) Procurement management must be detailed and responsibilities assigned to each person;
In town-level vegetable markets, especially corporate procurement, it is common for the same goods to have different prices. This requires purchasing personnel to be diligent, shop around, and try to find suppliers with the right price on the premise of the same quality. Under the same conditions (same quality and price), purchase from the nearest location. This reduces shipping costs. Under different circumstances, you can go to the wholesale market to purchase goods (such as dried vegetables and other cuisines with long storage periods).
The specific improvement steps are as follows:
1. The head chef needs to report the item purchase details to the canteen manager one day in advance, fill in the "Canteen Item Purchase Plan", and after the canteen manager signs it, The purchasing staff will contact the supplier for delivery and fill in the price. The canteen will keep the second copy and give it to the Enterprise Management Department.
2. After the canteen materials are purchased, they must go through the warehousing procedures such as weighing and acceptance. The purchasing staff, head chef, canteen warehouse clerk, and canteen administrator must sign and confirm on the canteen warehousing form. Can be credited.
3. For dried vegetables or items that can be stored for a long time, centralized purchasing is carried out at the beginning and middle of each month. The procedure is that the head chef reports the details of the materials within 15 days, and reports them to the canteen administrator for confirmation and signature. Wholesale is organized by the Supply Department. Canteen manager and compares the purchase price of supplies.
4. For some large quantities of vegetables, you should choose two suppliers, deliver them at the same time, and choose the lowest price to pay. For example: vegetables, winter melon, cucumber, etc. that can be stored for two or three days.
5. Apply for a reserve fund of 3,000 yuan, which can be used to purchase entertainment dishes or some sporadic expenses. When purchasing vegetables with reserve funds, the head chef will fill in the "Temporary (Entertainment) Dishes Purchase Detailed Form". Temporary purchases in the canteen will be made by the canteen supervisor or chef and purchasing staff to the market. Within 3,000 yuan, the items will be summarized at the end of the month and entered into the canteen's accounts. The details and amount of the items purchased on the day must be signed and confirmed by the canteen manager on the same day. Unless there are special circumstances and explained in advance, the signature can be signed the next day. If there are no special circumstances and no explanation in advance, the cash consumption details of the day should be signed in time, otherwise they will be treated as invalid (avoidance It takes a long time and the verification is inaccurate).
6. Supplier checkout: Suppliers should go to the Enterprise Management Department with the supply order every 10 days for reconciliation and go through the checkout procedures.
7. The canteen management staff, purchasing staff and head chef conduct market research every week, communicate the prices of purchased items with suppliers in a timely manner, and ensure that the prices of the items supplied are the lowest. Market research needs to be written into the monthly analysis of the canteen and fill in the "Market Vegetable Price Survey Form (Weekly)".
8. Meal Ticket Management
Improve the existing meal tickets and add the signature and number of the canteen administrator; the canteen duty staff will register the received meal tickets in the meal ticket Register in the table, arrange them by date, and submit them for archiving once a week. And guide outsiders to choose relevant tableware (non-company tableware) for dining. The signatures are printed and signed by the administrative clerk, counted at the end of the month, and reported to the Accounts Department. The canteen manager signs the ticket for confirmation.
Truck drivers charge meal cards, which are settled at the end of the month. Regardless of breakfast, lunch or dinner, each meal is calculated at an average of 5 yuan.
9. Company Entertainment Management
If each department has entertainment, it needs to fill in the "Canteen Entertainment Application Form". The canteen will buy and prepare vegetables according to the standards and requirements of the canteen entertainment order. When the food is served, the host needs to sign on the "Canteen Hospitality Form" for confirmation. The canteen staff will paste the hospitality form and the hospitality application form, report it to the Enterprise Management Department on Saturday, and keep it on file.
10. Cost Budget and Control
Based on the average cost per person per day (7.83 yuan) from February to April 20xx, if calculated based on 238 people and 30 days in May, the average The total cost is 55,906 yuan, and the estimated cost in June is 55,906 yuan (excluding entertainment expenses and meal ticket income). June is a hot month, and the cost of boiling mung bean water, fruits and vegetables is about 6,000 yuan.
Therefore, the cost budget for June is 61,906 yuan. Excluding entertainment and meal ticket income, the daily raw material cost is 2,063 yuan.
The purchase price of vegetables is the same as or slightly higher than the market. If the purchase is well controlled, there should be 5 room for bargaining. This reduces daily expenses by 103 yuan. Therefore, the control target for June is 58,816 yuan.
The focus of this improvement is to increase canteen supervision, clarify the responsibilities of canteen employees, refine the work processes of each link, refine procurement/warehouse inspection, improve summer hygiene, improve food quality, Cost budgeting and control. The improvement cycle of this report is 1-2 months. This improvement requires the support of leaders and the cooperation of other departments to complete.
A leadership inspection team must be established and monitor canteen discipline before improvements can be made.
Applicant:
Date: Canteen Renovation Application Report Part 4
Commercial Building Leader:
The commercial building canteen is in disrepair and the infrastructure is in disrepair Old and damaged. In order to better improve employees' dining conditions and improve the environmental image, it is recommended to renovate and update the canteen's floors, walls, doors and windows, etc. It is planned to use evening construction in the near future. The budget cost is about 11,686 yuan. Please give leadership approval.
Attachment: Construction Cost Budget Table
Applicant:
Date: Canteen Renovation Application Report Part 5
Education Bureau Leader:
Zhaigongling Primary School is a complete primary school with six teaching classes (grades 1-6). There are 153 students, of which 68 students have lunch at school, and the school students The canteen was renovated from the former teachers' dormitory. Not only is it small in area, but it cannot meet the students' dining needs. Students can only stand in the school playground to eat every day. This is not only detrimental to the students' physical and mental development needs, but also seriously affects the school's environmental sanitation. Based on the growing needs of school students, the school has specifically applied to the leaders of the Municipal Education Bureau to review and approve whether it is safe to repair and renovate the student canteen.
Applicant:
Date: Canteen Renovation Application Report Part 6
District Health Bureau:
Canteen of Yanziling Physical Examination Department of our center It was renovated from a house on the first floor of the old Center for Disease Control and Prevention. Due to its age and disrepair, the doors, windows and floor tiles were seriously damaged, the walls fell off due to moisture and became moldy, the sewers were all blocked and could not be used normally, and the sanitary condition was worrying. In order to improve the dining environment of the canteen, it is planned to carry out maintenance and renovation of the canteen. The required funds have been reviewed by the district financial investment and are 34,094 yuan, which will be disbursed from extra-budgetary funds.
Please give me your approval if it is appropriate!
Applicant:
Date: ;