Summary is a kind of written material that summarizes and summarizes the performance of study, work and life in a period of time. It is a good way to increase talents, and you need to go back and summarize and write a summary. So what is the format of the summary? The following is my summary of the management of the school logistics canteen. Welcome to read the collection.

Summary of management of school logistics canteen 1 _ 3. With the care and support of the superior leaders, the correct leadership of the school administration and the joint efforts of the canteen staff, the canteen has carried out all aspects of work in accordance with the management concept, business philosophy and the commitment of all employees, successfully completed all the tasks of the canteen, played a role in serving teaching and student life, and achieved the function of serving and educating people at the same time, creating a good. In the first half of the year, according to the original work plan, the following nine aspects were mainly carried out:

First, highlight the management of "two guarantees and two promotions" in the canteen to provide satisfactory services for teachers and students.

At the beginning of the new school year, according to the characteristics of the school canteen, the canteen catering department put forward the basic working goal of "two guarantees and two improvements", namely, ensuring food safety, ensuring food supply and timely supply; The basic work goal of improving service attitude and service quality. All the staff in the canteen carry out all the work closely around this basic work goal to ensure that teachers and students have food, satisfaction and peace of mind. The questionnaire survey in the middle of last semester showed that the satisfaction rate of students' dining was obviously improved, the complaint rate of students was obviously reduced and the opinions of students were obviously reduced. Superior functional departments and leaders at all levels have given satisfactory evaluation and full affirmation to all aspects of canteen work when inspecting canteen work. It has guaranteed the good educational order and living order of the school and provided a strong guarantee for the smooth development of all aspects of the school's work.

Two, strengthen the training and learning of employees' business knowledge and safety and health knowledge, and improve the comprehensive quality and ability of employees.

In order to strengthen the training and learning of canteen employees in all aspects, we invited the relevant leaders of the Health Supervision Center and the Municipal Education Bureau to give lectures and training on safety and hygiene knowledge to canteen employees in the whole school in 1 month. All employees are required to study "_ _ _ _ _ _" and "_ _ _ _ _ _" after work; _ organized all the staff in the canteen to take the "Safety and Hygiene Knowledge Examination", and the qualified rate reached 100% and the excellent rate reached _%. _/kloc-organize canteen staff to hold operation skill competition every month, and select operation experts among canteen staff. _ 1 month sent special equipment managers and operators to study abroad, which realized that all the managers and operators were certified. Through training, study, examination, business skill competition, conference study and other activities, the staff's business operation skills and technical level have been greatly improved, and the food safety and hygiene awareness of all staff has been further enhanced, so that the word "safety" has been branded in the minds of all staff, and the canteen has taken a big step towards standardized management.

Third, continuously increase the management of canteen operating costs, and highlight the characteristics of public welfare and service in _ _

The canteen puts cost accounting management in an important position in daily management, strictly follows the provisions of the superior documents, controls the profit rate within the specified range, and adheres to the management mode of monthly accounting and January accounting: that is, each team takes one day in the early, middle and late days of each month to calculate the operating income and expenditure of that day, and the catering department carries out cost accounting on the operation of each canteen in that month, and then the school finance office carries out cost accounting on the whole canteen. Make the operating cost of canteen a household name, and adjust the scale of canteen management and operation from the results of cost accounting in all aspects. While doing a good job in cost accounting, all employees are required to save money from their own hands, and students are not allowed to save money. Create an economical canteen, save every penny for students, really benefit students and serve them.

Fourth, strengthen safety management, so that the safety alarm will ring.

Food is the most important thing for the people, and food safety is greater than the sky. While educating and training all employees on safety and hygiene knowledge, the canteen also highlights the key points of strengthening food safety and hygiene management in daily management. In food safety management, there are four "customs" such as procurement, acceptance, processing and production, and pre-sale inspection. Bidding for bulk materials must have inspection reports and product certificates. In the procurement management of vegetables, it is absolutely forbidden to buy rotten, diseased vegetables, problem vegetables and "three noes" food. All materials can be put into storage or processed only after passing the inspection by full-time inspectors, and the stored materials are inspected regularly. The food sold is sampled by full-time sampling and inspection personnel and kept at low temperature for 24 hours for observation. While doing a good job in food safety management, it is necessary to strengthen the environmental sanitation management of the canteen, and equip full-time safety and health workers to clean the sanitation around the canteen during the day and conduct safety patrols at night. Each health zone in the canteen is managed by people and sections, and the environmental sanitation of the canteen is inspected regularly and irregularly, and carefully recorded in the daily safety and health inspection records and canteen work logs. If sanitary problems are found, they will be rectified in time to eliminate the existence of sanitary corners in canteens.

Strengthen the safe operation management of equipment to maximize its working efficiency, formulate complete operation management rules and regulations for all kinds of equipment, designate special personnel to be responsible for the irregular inspection of all equipment in the canteen, designate specific operators to operate, repair and maintain all kinds of equipment, and record the operation of all kinds of equipment. This semester, there was no situation that the canteen work was affected by equipment failure. While strengthening food safety management, environmental sanitation management and equipment safety management, we should pay attention to the personal safety management of canteen employees. In every regular work meeting and the usual work inspection process, we all emphasize and require employees to pay attention to personal safety protection while doing a good job seriously, so as to prevent all kinds of personal safety accidents. As the safety management in all aspects of the canteen has been strengthened, the work objectives of safety management and safety service have been achieved.

Five, strengthen the management of material procurement, put an end to running, running, dripping and leaking.

In order to strengthen and standardize the management of canteen materials procurement, this year's canteen materials are all purchased by public inquiry and bidding: First, paste the announcement of inquiry and bidding, publicly evaluate all bidders and samples, announce the winning results, sign a supply agreement, and implement the monthly price declaration system, which standardizes the management of bulk materials procurement, eliminates black-box operation, and safeguards the fundamental interests of schools and students. In the management of vegetable procurement, we should strictly control the "four customs", that is, quality, price, acceptance and warehousing, and financial approval. The canteen is equipped with a special material purchasing team to purchase the materials needed on the same day in the market. The purchasing practices are * * * the same selection, * * the same name and the same number, the coordinator pays, keeps accounts in two ways, both parties sign the account, and the inspector registers and signs in many directions.

Six, strict labor discipline management, put an end to the existence of negative waiting phenomenon.

The primary task of strengthening canteen management is to strengthen the management of employees' labor discipline. According to the different working characteristics of surplus employees, the canteen has formulated strict labor discipline and attendance management system. Each team has a full-time attendance officer, who is responsible for the attendance management of the whole class, and hell to pay, who is late and leaves early, and who is passive in waiting for work. Strict operation flow and processing flow management, management of post service image, in order to strengthen the labor discipline management of canteen employees, the canteen has also introduced a new salary payment management method this year to cooperate with the labor discipline management of the canteen. Help and educate comrades who are not serious in their work by individual talks and meeting criticisms, and implement management measures to eliminate all employees from the bottom, so as to enhance the sense of competition and work urgency of all employees.

Seven, adhere to the monthly work summary and monthly work seminar system, so that the management and service of the canteen are constantly updated and improved.

The management and service of canteen can be continuously improved and improved through continuous summary and discussion. In order to achieve this goal, the canteen adheres to the system of monthly work summary meeting, summarizing and reporting the work situation of the canteen last month, the problems existing in operation and management, and the satisfaction of serving students, and praising and criticizing the staff's work situation; Arrange the work tasks and objectives for next month, and put forward specific improvement measures, so that all employees can understand the canteen and their own work situation, the problems that need to be overcome urgently, the problems that students feedback to solve, the basic work tasks and the work to be done this month. Adhere to the irregular canteen business seminar system, according to the different characteristics of each canteen, the loopholes in the management of each canteen at ordinary times, the feedback of students' service attitude to each canteen, talk and discuss with the main post leaders of each canteen, sum up experiences and lessons, and explore improvement methods, so as to continuously improve the management and service of the canteen.

Eight, increase publicity, establish a good social image and discussion orientation of the canteen.

No matter how much work the canteen has done, students, parents and society can't be fully affirmed without knowing it, so that parents and society still stay in the original views and opinions with good reputation, and the reputation of the canteen can't be improved. In order to establish a good social image and discussion orientation of the canteen, this year, special attention was paid to the publicity of all aspects of the canteen. Outside the school gate, there are two publicity columns about the basic situation of the canteen in the publicity window of the school, which publicize and introduce the existing scale, equipment and facilities, nature, management concept, working purpose of staff, management mode and safety and health management measures of the canteen. Through the campus network, introduce the monthly work and focus of the canteen by means of short messages, newsletters and briefings, report the reform and development of the canteen at any time, and publicize the highlights of all aspects of the canteen work through _ _ TV station; "_ _ _ _ _ _ _" was jointly filmed by the Youth League Committee of the school, the Food and Beverage Department and the campus TV station. It introduced the hardships of the canteen staff in serving life and built a bridge of understanding, communication and publicity between students and the canteen. Through this series of publicity activities, the visibility of the canteen has been greatly improved, and a good canteen image has been established among students, parents and all walks of life.

Nine, provide safe, civilized and satisfactory services, and build a platform for all staff to educate people.

The center of school work is educating people. How can canteens provide safe, civilized and satisfactory services and realize service education? The task of all staff is an important aspect of canteen work this semester, in order to highlight the educational function of canteen. The canteen strengthens the management of labor discipline for all staff, standardizes the service process, strengthens the image management of window service, uses civilized and friendly language, and provides civilized and satisfactory services, so that students can receive polite, honest and trustworthy education when eating, strengthen the management of dining order when eating, and require students to queue up consciously, put food waste into the designated space of the dining plate when eating, and deliver tableware to the designated place after eating. Through the above management and education, cultivate and educate students to be thrifty in restaurants. Let _ China canteen become the second classroom of school education.

Summary of the management of school logistics canteen 2 Another semester has passed. As the top priority in logistics work, the canteen is naturally indispensable. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave food behind, it is impossible to survive, so the canteen as a unit is also very important. As canteen managers, we should pay more attention to the diet of employees and consider the physical and mental health of each teacher and student. Now let's sum up the canteen work in this period:

First, show certificates to eliminate potential safety hazards.

Our school is a big school with nearly 5000 people. As a large-scale collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen, and clean the kitchen once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and employees studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each employee. This semester, ten rules and regulations (such as the system of asking for certificates) were formulated and put on the wall, especially the flow chart of food poisoning report (on the wall) and the food poisoning prevention plan were improved, so as to ensure the safety norms of school canteens from the system. Regularly train canteen staff in laws, regulations and work norms, and run school collective canteens well based on laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In food hygiene work, we should focus on "three defenses" (poisoning prevention, poisoning prevention and virus prevention) and strictly control the "five customs" in procurement work, that is, strictly control the purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do a good job in all kinds of accounts and related materials, so that the information is not lacking and the content is accurate and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems, such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing, sales and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Strictly control the procurement, acceptance, warehousing, warehousing and storage of raw materials; Resolutely reject raw materials that do not meet the requirements. Strict institutionalized health management, clear division of labor, clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-work.

Fourth, increase hardware investment.

In the management of canteen, we deeply feel that the current situation of canteen hardware facilities and equipment can not meet the development requirements. Therefore, the school invested nearly 600,000 yuan to renovate the canteen this summer, renovated the new teachers' canteen and improved the dining environment for teachers and students.

Five, the implementation of fixed-point procurement system, put an end to security risks.

The safety work of the canteen mainly lies in the procurement, processing and storage of food, the cleaning and disinfection of tableware and the canteen staff themselves. The school has further improved its understanding, measures system and procedures for centralized procurement of raw materials in canteens. Oil, spices and rice are all purchased at fixed points. Pork is provided by Chenhe Pig Professional Credit Cooperative with complete scale and qualification in our county on the principle of quality first and price second. And adhere to the licensing system, obtain the food hygiene inspection certificate, laboratory test sheet, business license and related certificates, and accept them by special personnel, and earnestly do a good job in the inspection and acceptance of incoming goods. Food processing, storage, tableware cleaning and disinfection should be carried out in the post, with division of labor to people, clear responsibilities, timely records, and irregular inspections by the principal and logistics director. At the same time, strengthen the ideological education of canteen staff, strengthen the study of political theory, establish the idea of serving education and teachers and students, care about the life of canteen staff and solve their difficulties, so that they can work wholeheartedly for the canteen without selfish distractions.

The canteen staff and related management personnel shall have a health check-up every academic year, hold a safety meeting once a month, and have a health check-up once a day, and receive necessary knowledge training so as to make temporary checks at any time, maintain good personal hygiene, and wear uniform work clothes and work caps. Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and sense of responsibility of all faculty members, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. There has never been any safety accident in the canteen, and the canteen work has been well received by superior leaders and health departments. In order to improve the quality of students' meals and satisfy students, parents can rest assured that the school strictly controls the zero profit of the canteen and does not steal any money from students.

The problem of intransitive verbs With the improvement of people's living standards, few mathematics students have become a bad habit of pampering themselves, mainly in the following aspects.

1, picky eaters, partial eclipse, leading to the phenomenon of watering rice and vegetables;

2. Individual students have poor independent living ability, are unwilling to wait in line for meals, and often eat instant noodles and bread.

On the other hand, due to the lack of research on students' psychology, individual canteen staff often can't think what students think and treat each student correctly, which brings certain difficulties to canteen management. However, every job has its advantages and problems, but as long as we look at it in two, the difficulties will become handy. Therefore, I firmly believe that with the care and supervision of school leaders and the joint efforts of all canteen staff, our canteen will surely become more and more prosperous.

Summary of school logistics canteen management III. The work of school canteen is related to the physical and mental health of each student and the reputation and development of the school. Our school proposed to the canteen staff that the development of canteens should focus on the safety of teachers and students, meet the needs of students, create canteens that are satisfactory to teachers and students, and establish characteristic canteens. Canteen should deepen service consciousness and improve service level. There are always two main lines running through the work: one is to ensure the safety and hygiene of the canteen, and the other is to ensure the quality and reasonable price of the food.

By strengthening leadership, perfecting mechanism, increasing investment and strengthening management, our school has improved the understanding of all staff, defined the responsibilities of departments and personnel at all levels, standardized the hardware construction of school canteens, strictly controlled all aspects of food hygiene, and strived to provide first-class services for teachers and students.

First, unify thinking and raise awareness.

With a high level of understanding, the work is strong. Only when the understanding is in place can the work be in place. School leaders have repeatedly put forward clear requirements for the management and behavior norms of canteens. The school made it clear that the logistics director was in charge of the canteen. On the basis of in-depth investigation, the school held many meetings and publicized widely, which improved everyone's understanding of school food hygiene and safety and unified their thinking.

Second, increase investment and create characteristics.

The fa? ade, staff dining room and kitchen room of the canteen have been renovated, which has completely changed the face of the canteen. The blank room is fully enclosed, the internal facilities of the canteen are renovated, and the interior of the canteen is painted as a whole. In addition, the circuit and electrical facilities of the canteen were thoroughly studied.

The renovation of the bottom has transformed the sewer and ensured the smooth flow of the sewer. Completed the transformation of the special pantry. The school made great efforts to replace all the teachers' desks and chairs. In the construction of canteen culture, careful planning and collective efforts to beautify the canteen are welcomed by all teachers and students. Really let teachers and students eat with confidence and eat comfortably. After careful arrangement, the canteen highlights the cultural characteristics of the campus and becomes a beautiful landscape of the school.

Third, strengthen supervision and promote management standardization.

In order to create a civilized and hygienic dining environment and cultivate students' civilized and hygienic dining habits, our school combines the construction of characteristic schools and campus culture to build the canteen into an important position for educating students and a window for displaying school culture. First, through the establishment of civilized dining table, star dining table evaluation system, civilized dining evaluation system, "civilized dining model" evaluation system and a series of systems, cultivate students' civilized dining habits; Second, by posting and hanging famous sayings, poems, calligraphy and paintings, we will create a rich cultural atmosphere, strengthen the cultural edification of students, and guide students to cherish a porridge and a meal, respect labor, and be diligent and frugal; Thirdly, we should strengthen the education of students' manners and customs by providing campus radio, school magazine, television and campus network.

Now the dining environment has improved, the crowded and chaotic phenomenon has disappeared, the noisy phenomenon in the restaurant has disappeared, and the phenomenon of students dumping leftovers has disappeared. Instead, it is a civilized dining scene of "waiting in line and eating quietly". School canteens have become an important position for educating students.

Fourth, the ledger work

In strict accordance with the requirements of the higher authorities, the canteen of our school conscientiously and standardly does a good job of accounting, so as to make fixed-point purchases and bulk purchases, register in time every day, and live within our means. Purchase invoices are filed in time and classified according to law.

Canteen work is a major event involving thousands of families, and there is no room for carelessness. In the future, with the support and help of superior leaders, we will do our best to do a good job in the canteen. We will seriously study the advanced experience of our brother schools, strive to improve our work, correct our own shortcomings, and ensure the food hygiene and safety of our schools. This semester, we will make every effort to build a B-class canteen, speed up the modernization of canteen services, and let every child enjoy the greatest educational benefits.

Summary of the Management of School Logistics Canteen 4 In order to do a good job in the school canteen and safeguard the vital interests of students, the Food and Beverage Department has carried out the activities of "taking students as the center" and "establishing the catering image and creating first-class service", which has received good results. The specific approach is:

I. Various management systems have been formulated and improved.

For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service system put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.

Second, strengthen education and training.

Improve the quality of employees. Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as 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, in order to improve the comprehensive quality of each employee and better serve the faculty.

Third, strengthen hardware construction.

Put an end to accidents. During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung. There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean 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 hidden dangers in production and ensure the safety of operation and food hygiene.

Fourth, insist on 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, established a "snack street", introduced dozens of famous snacks, 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 food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.

4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.

5. Provide 18 jobs to help students solve the urgent needs of poor students.

Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school. At present, in view of the shortage of staff and heavy workload in restaurants, we should make progress despite difficulties, create conditions, pay close attention to standardized, standardized, institutionalized 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 greater glories.

Summary of the management of school logistics canteen 5 With diligence and hard work, Yan Yan ended a semester's work. Looking back on this semester, the work is summarized as follows:

First of all, health work is very important and we attach great importance to it. The sanitary area is divided into people, and the kitchen is thoroughly cleaned once a week. All the staff in our canteen can keep their sanitary area clean and pollution-free. In addition, stoves, noodle tables, vegetable tables, pools, sewers and floors should all be cleaned with dirt. Especially in summer, the weather is hot, and it is easy to smell the sewer if you don't brush it for a day, so you must clean it every day to prevent it from emitting odor upwards. For the sanitary work that can't be finished during working hours, we use the weekend break to work overtime and thoroughly clean the ceiling, wall, range hood and exhaust fan to make the kitchen look brand-new; In terms of food hygiene, strictly check and accept the purchased raw materials to prevent deterioration, unqualified products from flowing into kindergartens, colleagues do not buy cooked products, and vegetables and fruits are strictly cleaned and disinfected to ensure children's food safety; Do a good job in keeping the samples of three meals, so that the samples are not missed or overtime, and the sample boxes and cabinets are disinfected regularly.

Secondly, in the production of children's meals, we have carefully cut and matched, the main course is half soup and half dish, the texture is soft and rotten, the side dishes are crisp or soft and rotten, and the staple food is exquisite, which conforms to the dietary characteristics of children. In the aspect of nutrition, weighing materials in strict accordance with the provisions of the grain spectrum not only meets the nutritional needs of children, but also avoids waste. This semester, we tried to do a few tricks that we didn't have before and began to explore children's new tastes and hobbies. At the monthly food seminar, parents gave us a high evaluation, which made us feel very gratified. It can be said that children are happy and parents are satisfied.

Thirdly, in the production of staff meals, due to the increase of diners this semester, the workload of the kitchen has greatly increased. The number of staff meals is similar to that of children's meals, but we didn't delay the meal. Although food may sometimes go bad, every meal will at least have a sincere taste. Teachers, you have worked hard. You have won countless honors for the kindergarten and trained generations of parents. Is there any reason why we should not work harder? Although we can't win any honor, we are willing to be your solid backing and contribute to the kindergarten. Believe us, we have been working hard!

In short, guided by the concept of "hard work is ability, and implementation is level", we strive to make the kindergarten canteen "teachers satisfied, parents assured and children happy"!