Measures for the administration of canteens of central state organs (for Trial Implementation)

chapter I general provisions article 1 these measures are formulated in order to promote the reform of the canteen work of central state organs, gradually realize standardized management, further improve the management level and service level, and better serve the work of organs and the lives of employees. Article 2 The canteens of central state organs (hereinafter referred to as canteens) are logistics service units of collective welfare organs that carry out internal accounting. Article 3 The main tasks of the canteen are: adhere to the principle of "service first" and provide sanitary, nutritious, convenient and economical dining services for government employees; Under the conditions, we should try our best to tap our own potential, actively expand the scope of services, increase service items, facilitate the lives of employees and enhance internal vitality. Article 4 The basic principles of canteen management are as follows:

(1) The canteen is under the leadership of the logistics department of the unit, and accepts the industry guidance of the the State Council Municipal Bureau of Organ Affairs;

(2) implement various forms of contract responsibility system, combine responsibility, right and benefit, strive to improve labor efficiency and economic benefits, and reduce administrative expenses;

(3) Implement total quality management and continuously improve service quality;

(4) implement the principle of "distribution according to work, rewarding the excellent and punishing the poor" and fully mobilize the enthusiasm of canteen staff;

(5) Establish a conference system for canteen management and strengthen democratic management within the canteen. Chapter II Business Management Article 5 The procurement work shall be carried out with the right variety, reliable quality and reasonable price. Appropriate quantity, timely purchase, efforts to reduce procurement costs, strictly abide by the national grain, oil and other non-staple food supply policies. Article 6 The storage work should strengthen the scientific management of warehousing, warehousing and warehousing, so as to ensure that the goods are delivered in and out of the warehouse in time and the acceptance and verification procedures are strict; Regular inventory, accurate quantity, consistent account goods and account cards; Give full play to the efficiency of storage equipment and reduce storage costs; Take corresponding measures to prevent fire, theft, rats, insects, mildew and damage. Article 7 Food processing should strengthen planning, establish a weekly recipe system, formulate food quality standards, establish various operating procedures, and adopt advanced production technology to achieve food processing time saving, low loss, excellent quality and smooth sales. Do a good job in individual accounting. Article 8 Sales should adhere to civilized service, establish sales service standards, improve sales methods, set up sales windows and stalls reasonably, try to shorten the queuing time of diners, and strive to provide warm, convenient and fast service for employees. The dining environment should be neat and orderly. Chapter III Service Quality Management Article 9 Canteen should focus on improving service quality and implement total quality management.

(1) establish and improve various quality management systems centered on the post responsibility system, so as to ensure that the work is planned, the behavior is standardized, the operation is procedures, the quality is standard, and the work is disciplined. According to the characteristics of government canteens, service specifications or quality standards should be formulated from the aspects of food quality, varieties, service methods and food hygiene, so as to continuously improve the service level of canteens.

(2) Conduct total quality management on the whole process of canteen work, namely, procurement, storage, production and processing, sales and other business work, and combine the inspection and assessment of service quality afterwards with the quality control of previous business work of colleagues.

(3) Strengthen quality inspection and assessment, establish a quality inspection team, regularly carry out quality inspection, record inspection results, establish quality inspection files, and organize employees to carry out quality self-inspection and mutual inspection activities in their daily work.

(4) actively collect the opinions and suggestions of the dining staff, analyze the problems existing in service quality in time, and actively improve the work.

(5) insist on quality management education for canteen staff, so that all staff can understand the basic knowledge and methods of total quality management and establish quality awareness. Chapter IV Financial Management Article 1 The canteen shall implement the internal accounting methods of approved management fee income and expenditure, fixed subsidy, surplus retention and over-expenditure without compensation. Article 11 The income from canteen management fees includes: the fixed subsidies allocated by the government, the boarding fees of the staff of other units, and the management fees collected by the canteen through expanding the service items in addition to ensuring the daily dining needs of employees. Article 12 The fixed subsidy allocated by the organ to the canteen shall be calculated according to the number of employees of the organ, and shall be allocated by the administrative and financial departments of the organ on a monthly basis according to the prescribed standards. Administrative units jointly run a canteen or use a canteen, according to this provision.

when employees from other units (including employees' families) dine in government canteens, they should pay boarding fees, which may be slightly higher than the per capita subsidy quota paid by the government.

In order to meet the needs of government employees at different levels and expand the food provided by service items, besides ensuring daily meals, the canteen should charge a management fee to the clients according to a certain proportion. Specific standards shall be implemented according to Article 22 of the Measures. Article 13 The expenditure scope of canteen management fee: the salary of canteen staff, supplementary salary, employee welfare, public and miscellaneous expenses, labor supplies, travel expenses, utilities, fuel, purchase expenses, maintenance fees and other expenses that should be paid by the canteen. Housing maintenance costs, heating costs, the purchase of fixed assets with a unit price of more than 1 yuan and the wages of long-term employees shall be paid by the administrative and financial departments of the organs. The expenses of the canteen shall be subject to the relevant provisions of the administrative and financial system. Fourteenth canteen workers should strictly control overtime, and overtime can be paid if they have to work overtime because of work needs and can't arrange a break. On weekdays and public holidays, it will be paid at 1% of the average daily salary of the organs, and on statutory holidays, it will be paid at 2% of the average daily salary of the organs.