If you want to contract the canteen, what preparations should you make and how should you manage it?

First of all, there must be a contract: Party A will contract the canteen to Party B for operation and management as needed, and this agreement will be signed by both parties through friendly negotiation, and both parties will abide by it:

I. Both parties to the contract:

Employer: (hereinafter referred to as Party A)

Contractor: Fujian Le Jia Catering Management Co., Ltd. (hereinafter referred to as Party B)

Second, the contract period:

From year month day to year month day.

Third, the specific content:

1. Party A has employees, each of whom has food every day. RMB _ _ _ _ for breakfast, RMB _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

2. Party A shall provide kitchen, kitchenware and tableware for Party B free of charge.

3. The General Affairs Department of Party A will inform the supervisor of Party B's canteen of the number of people dining on the second day every day, and Party B will prepare meals according to this number.

4. Party A shall make an inventory before the handover of Party B, and the remaining grain, oil and non-staple food shall be collected by Party B at a fixed price. Upon termination of this contract, Party A shall charge Party B the remaining grain, oil and non-staple food at a fixed price.

5. Party B shall pay Party A one month's meals in advance. Settle accounts once a month. After Party B issues a detailed list of meal expenses for one month and checks it with Party A, Party A shall pay Party B the meal expenses in cash or check in one lump sum within five working days, and shall not default.

6. During the operation period, both parties shall make joint efforts and cooperate with each other in accordance with the terms of the contract, and shall not terminate the contract rashly without reason.

Four. Party A's responsibilities:

1, providing equipment maintenance.

2. Party A shall provide Party B with water and electricity for the kitchen free of charge.

3. During the contract period, it is not allowed to stop the contract and increase the fees without special circumstances.

4. Party A must cooperate with Party B to predict the number of diners in advance.

Verb (abbreviation of verb) Party A's authority:

1. Party A has the right to carry out various administrative management such as hygiene, safety, public security, fire fighting, comprehensive management and supervision on Party B.. In particular, food poisoning accidents should be prohibited. In case of similar accidents, Party A has the right to hold the responsible party accountable.

2. If Party B's dereliction of duty affects Party A's normal work (no special circumstances), Party A has the right to hold Party B accountable.

3. Party A has the right to supervise and inspect the quality and quantity of meals and health services. If Party B fails to meet the food quality, Party A has the right to demand appropriate compensation or terminate this agreement.

4. Party A has the right to manage the canteen in other ways according to the working conditions of the canteen and the opinions of employees.

5. Except in special circumstances, if Party B is absent from class or stops eating, Party A has the right to give Party B appropriate financial penalties.

The responsibility of intransitive verb Party B:

1. Do a good job according to Party A's regulations on fire control, factory regulations and public security.

2, canteen staff according to the provisions of the health department for physical examination, the cost of self-care.

3. Business premises must regularly take measures to prevent rats, flies and cockroaches.

4, strictly implement the canteen management system, in strict accordance with the canteen operation procedures and health management system.

5. Party B's staff shall wear uniform work clothes and sanitary articles at their own expense.

6. Party B must work and rest according to the time specified by Party A and have meals on time. The meal opening time shall be stipulated by Party A. If there is any change, Party B shall be informed in advance.

7. Party B's kitchen staff must abide by Party A's rules and regulations, and are not allowed to enter and leave Party A's regional workshops and other restricted areas at will. In case of violation, Party A may punish according to the regulations.

8. Party B shall reasonably use the existing equipment and tableware in Party A's kitchen, keep them properly and strictly manage them, and shall not be damaged or lost artificially, otherwise it shall be compensated at a discount.

Seven. Authority of Party B:

1. has the right to operate independently and be responsible for its own profits and losses.

2. Have the right to hire and transfer employees independently.

3. If the market price rises too high and Party B loses money for two consecutive months, Party A has the right to ask Party A to increase the food expenses. Party A shall conduct market research as soon as possible, and if the situation is true, Party A shall increase the food expenses appropriately.

Eight. Others:

1. When losses are caused by force majeure, Party B shall not bear the economic losses of Party A's property and facilities.

2. The employees of Party A and Party B should respect each other, try not to have friction, let alone fight, and the unreasonable party should be responsible for any damage caused by accountability.

3. On holidays, Party B will serve Party A's employees as usual. If extra meals are needed, Party B is responsible for processing, and Party A buys food or entrusts Party B with purchasing.

4. The kitchen utensils and tableware belonging to Party A by Party B within the contract period can only be purchased with Party A's consent and reimbursed to Party A. ..

5. At the end of the contract, Party B shall return all the sites, facilities, equipment and tools provided by Party A to Party A and cooperate with Party A to complete the liquidation.

6. Upon the expiration of this contract, both parties shall notify each other one month in advance, whether to renew or terminate the contract.

7. If there are any matters not covered in this contract, the representatives of both parties will negotiate and handle them.

8. This contract is made in duplicate, one for each party;

Representative of Party A [signature]: Representative of Party B [signature]:

Unit [seal]: Unit [seal]:

Telephone: General rules of telephone: In order to maintain the normal order of the company canteen and provide an excellent dining environment for all employees, this system is specially formulated. The kitchen management code is 1. 1, and the hygiene regulation is 1. 1. It strictly abides by the company's regulations, pays attention to personal hygiene, and frequently cuts nails and hair. 1. 1.2 Be sure to check whether the food has gone bad at work, and handle the problems in time if found. 1. 1.3 Wear work clothes at work, and smoking is strictly prohibited at work. 1. 1.4 Strictly follow the food hygiene requirements to prevent food poisoning. 1. 1.5 After washing, the tableware should be placed completely and neatly. 1. 1.6 Work in strict accordance with food standards in order to maximize the diversity of colors, fragrances, patterns and varieties. 1. 1.7 The whole cooking process must be carefully cleaned and supplied with good quality and quantity on time. 1. 1.8 Clean every day and three times a month to ensure the hygiene of the kitchen. Management system 1.2. 1 All items to be purchased in the kitchen must be declared to the administration department, and then the personnel designated by the administration department will make the purchase. The repurchased documents are in accordance with the process: signature by the administrative department-review by the general manager-verification by the financial cashier's office 1.2.2. The food bought back from the kitchen is randomly selected by the administrative department every week, and the content of the random inspection is the quality and weight of the food. Reject unqualified food and deal with it according to regulations. 1.2.3 No one is allowed to take anything from the kitchen for any reason. 1.2.4 Tableware must be properly kept, and no one can take it away for personal use without permission. 1.2.5 Tableware must be checked once a day. In addition to normal wear and tear, when there is insufficient quantity in the inspection, it is necessary to find out the reason in time and investigate the responsibility.