Papers on canteen management in colleges and universities

University canteen is the focus of university logistics and an indispensable part of China's higher education. This is the most supportive, constructive and basic work. The following is a paper on the management of university canteens for your reference.

On the Management of College Students' Dining Hall

Catalogue of papers on management of university canteens

? People eat for the sky? . The quality of meals in college canteens and students' satisfaction are directly related to the stability of the school. No wonder there is such a saying in society? Look at the stability of colleges and universities across the country and look at college canteens? . This statement is not alarmist, it reflects the importance of managing meals in university canteens. On June 30, 2008, 10, more than 100 students of Hainan South China Senior Vocational and Technical School were collectively injured because of poor food in the school cafeteria and inconvenient use of water and electricity. Run away? When I rushed to school for dinner, other students booed in the playground and teaching building, which led to the suspension of classes that day, which had a great negative impact on society.

With the continuous improvement of people's living standards, the people-oriented concept of running a school has become increasingly prominent and implemented, and the dietary quality of college students has been continuously improved. However, some colleges and universities still pursue the maximization of the benefits of student canteens. This is mainly reflected in the following aspects:

First, canteen operators only pursue economic interests, and have insufficient understanding of the importance of food safety and a weak sense of safety. Second, we don't pay attention to the functional distinction of the canteen, and all the venues are rented out, which leads to the messy layout of the canteen. Third, the canteen facilities are insufficient, the food can not be completely classified and placed, the processing flow can not avoid cross-contamination between raw and cooked food, the processing of animal food and plant food can not be separated, the tableware washing and disinfection facilities are rudimentary, and the cleaning and disinfection are not in place. Fourth, the purchase channels are not standardized, greedy and cheap, often purchasing fake and shoddy goods, and even using waste oil, which seriously harms the health of teachers and students.

How to strengthen the effective management of college students' canteens, the author thinks that the practice of Hunan Vocational College of Science, Technology and Economics is worth learning and learning from.

First, strengthen quality management and implement rules and regulations.

University canteen management, like enterprise management, can't do anything well without strict quality awareness, sound management system, strong management team and scientific management methods. The practice of Hunan Vocational College of Science, Technology and Economics is as follows: First, establish various rules, regulations and processes to manage people with the system. The college has formulated a collective management system for student canteens, which comprehensively and meticulously manages the production and service process of canteens, so that everyone has something to do, and all the work has rules to follow, and rewards and punishments are clear, which fully mobilizes the enthusiasm of canteen staff.

The second is to strengthen the education and training of cooking managers. The college decomposes the food safety law into the responsibilities of various types of work; Regularly ask medical practitioners in epidemic prevention stations to teach food safety, nutrition and hygiene knowledge and food collocation methods to cooking managers; During the summer vacation, comrades who love the work of chefs and have certain cooking skills will be sent to cooking school to learn cooking skills, so as to increase the variety of canteens and improve the quality of meals.

The third is to establish and improve the inspection and implementation system. Establish a leading group for canteen safety and health work, and establish a system of accountability for canteen safety and health. Regularly check the implementation of various systems in the canteen, strictly check and assess the hygiene and safety of the canteen and the operating procedures of the canteen, make the inspection work regular and standardized, and ensure the implementation of various rules and regulations.

Fourth, learn from the advanced management methods of brother colleges. Every year, the canteen managers and staff should be organized to learn from the brother colleges in the province and use the advanced management experience of other schools to guide and improve their work.

The fifth is to strengthen the construction of cooking management team. Pay attention to improving the ideological quality and professional skills of canteen staff, cultivate good professional ethics, improve the wages and benefits of canteen staff year by year, try our best to solve practical difficulties for them, establish a stable and reliable contingent of canteen staff, and make them love their posts and do a good job in service.

Second, pay special attention to the quality of food and stabilize the canteen price.

Improving food quality and controlling food prices are important measures to run university canteens well. On the premise of enriching the variety of meals, the price of student canteens must proceed from the actual economic situation of diners, so that most students, especially those with financial difficulties, can afford, eat well and eat well. Nowadays, with the price rising, the hospital still maintains the standard of 4 yuan/meal, ensuring a good and full meal.

One is to organize a cooking skill competition once a year. Every year, the college organizes chefs and pastry chefs in the canteen to hold skill competitions. Competition items are divided into prescribed varieties and optional varieties, and winners are rewarded. Through skill competition, we can improve cooking skills, promote the introduction of new dishes and achieve the purpose of improving food.

The second is to organize food quality and service quality appraisal activities twice a year. In order to improve the quality of food and service in the canteen, the canteen should organize a quality appraisal activity every semester to give winners a list of praise and awards, which promotes the enthusiasm of canteen staff to catch up with each other, thus improving the satisfaction rate of teachers and students and the dining rate.

The third is to hold a symposium for student representatives on canteen issues every semester. Collect students' opinions on food management and listen to their suggestions carefully. Let the university canteen implement democratic supervision and management.

Fourth, actively use the network platform to solve the food problems reflected by students in time and take the initiative to do a good job in service. If students have any complaints about food, they will immediately post them on the campus network. In order to do a good job in food management, deal with students' opinions and suggestions in time, and avoid the expansion of opinions or adverse effects, the hospital requires canteen managers to browse the campus network at the first time of work every day to check whether students have complaints about canteen food and respond to students' opinions and suggestions in time. Logistics and canteen management personnel should reply in time, do a good job of explanation and handling, so that students' questions and opinions can be properly answered and solved as soon as possible. At the same time, the logistics department should also make full use of the campus network to do a good job in food management publicity, communicate with students, and post some practices of the current food service department, the current market price situation, hot and difficult issues of food management, etc. Go to the campus network, let students know more about the whole process of food management, change passive service into active service, and solve the contradiction between service and served personnel.

Fifth, seriously solve the problem of poor students eating. Every student canteen in the school has set up a dining window (or economic dining window) for poor students, which effectively solves the problem of food and shelter for poor students.

Three, the introduction of characteristic management, enrich the variety of diet.

In order to meet the dietary needs of students from different regions, different nationalities and different consumption levels, the College actively introduced local snacks with North-South flavor to the campus, opened snacks, noodles, porridge and economic fast food with unique local flavor, and organized supper to facilitate the dietary needs of students studying at night. Make the public canteen a restaurant-style service, create conditions to run a good restaurant banquet, receive students, relatives and friends for dinner, and increase business income. Make the canteen a new type of student canteen with strong popularity and vitality in commercial services. Constantly improve the economic benefits of the canteen, so that the canteen gradually moves towards the road of self-benign development.

The dining hall of Hunan Vocational College of Science and Technology is people-oriented, with small profits but quick turnover, rich varieties and high quality, which has been unanimously welcomed by the teachers and students of the whole college and won the imitation of neighboring colleges.

Papers and documents on the management of university canteens

[1] Li Jia? On the present situation and countermeasures of food hygiene and safety management in university canteens; Journal of South China University (Social Science Edition) 20 10 06.

[2] Jiang? Suggestions on Strengthening Health Management in the Teaching and Management of Students' Canteen in China 200 1, No.20.

[3] Liang Jianning? Quantitative Dynamic Management Analysis of School CanteenNo. 1 1 in Medical Animal Control in 2006

On the Management of University Canteen Part II: Exploration of University Canteen Management

Abstract of management papers of university canteen

School canteens provide food service for students, which is closely related to students' health. Therefore, food safety is the top priority of canteen work, and in recent years, food safety problems have emerged one after another. Schools must strengthen the supervision of canteen hygiene and safety. This project is to analyze the current situation, management system and supervision of school canteens, and use the idea of IOS9000 quality management system to build a standardized and standardized operation process of canteens.

Catalogue of papers on management of university canteens

Keywords: ISO9000 system Katz University canteen

China library classification number C93 1.2 document identification number b document number 2095-3089 (2014) 03-0233-02.

With the expansion of colleges and universities, the number of college students has increased dramatically. This phenomenon directly brings great management pressure to the canteen. It is urgent to seek an efficient management system and use a strong supervision mechanism to ensure the hygiene and safety of catering services in canteens. Starting with the promotion of canteen safety supervision, this paper introduces ISO9000 system to explore the standardization and high efficiency of canteen management.

1. Management Status of University Canteen

At present, most canteens adopt the mode of contract management. The contractor earns high profits by changing the quantity, price and quality of food. Blind bidding will also lead to a large loss of technical backbones cultivated in canteens. At the same time, the canteen is recruiting people. For non-technical personnel, most candidates are people with low academic qualifications. In addition, the procedures of recruiting and dismissing employees are too simple, and the mobility of employees is large, which brings many unsafe factors to the school.

2. Exploration on the management mode of university canteens

In order to deal with the above management situation and improve its operation management, we must start from the aspects of contractor selection, canteen personnel, management system, canteen responsibility and food. We can learn from ISO9000 system and ensure the safe and effective operation of the canteen by constructing a safety management system suitable for the operation.

2. Preliminary construction of1ISO 9000 quality management system

After the establishment of ISO9000, university canteens will take customers as the center, understand the needs of teachers and students for canteen products, and formulate feasible quality policies, objectives and management systems. By defining relevant processes, we can continuously control and produce canteen products acceptable to teachers and students.

According to its management characteristics and overall process specification, the corresponding file system is established. The system should incorporate the quality policy and quality objectives of canteens into all aspects of its operation and management, form controllable documents including canteen quality manual, management program documents, supervision and control program instructions and various corresponding records, and save and update them according to the characteristics of the documents.

The formed controllable document should clarify resource management from management and products. In terms of human resources, canteen management and technical personnel select talents from education, training and skills, and provide training in time to help them acquire new skills needed due to changing needs. In terms of infrastructure and working environment, facilities and equipment needed for production are regularly maintained or updated to ensure the conditions and requirements needed for production and optimize the working environment.

For the part of canteen procurement, the canteen should specify the procurement information, including product materials, procedures, process and equipment approval, personnel qualifications, quality management system and other requirements. At the same time, the canteen should verify the purchased products to ensure that the procurement meets the procurement requirements. If the canteen adopts outsourcing policy, the outsourcing party should be evaluated and selected according to its ability to provide products.

Finally, the canteen should also analyze and supervise the food or service provided, constantly improve its own food and service, and take corresponding corrective and preventive measures for the found and potential unqualified factors to ensure the effectiveness of the canteen quality management system.

2.2 canteen ISO9000 system has improved the management status of colleges and universities today.

After the application of ISO9000 system in the canteen, the school evaluated the contractors and selected the best ones, thus avoiding the phenomenon of inefficient operation and management of canteens in colleges and universities due to the lack of contractors' qualifications.

University canteens that have established the ISO9000 system will be clear about the human, material and management resources they own and can use. In terms of talent management, the canteen will determine the necessary ability of the personnel engaged in the work that affects the conformity of canteen products and requirements, and may increase their conformity to the post through technical training or lost communication. At the same time, by clarifying the responsibilities and authority of internal personnel, doing a good job in internal communication, establishing and implementing a quality management system will provide a basis for continuous improvement of its effectiveness.

University canteens adopting ISO9000 system will have a clear production process to ensure the realization of canteen products, make a quality plan for canteen products, and achieve the ability to provide satisfactory canteen products through effective communication with teachers and students of the school.

The canteen will also establish an effective production supervision process and constantly improve the procedures and related management processes. After defining their respective responsibilities, we should start with internal management and achieve efficient management through effective communication on the basis of clear quality policies and objectives.

3.RACI model points

RACI model is a relatively intuitive model to define the roles and related responsibilities in the process of organizational change, which is mainly used to define the roles and responsibilities of activity participants. The specific significance is as follows:

● Who approves (A = responsible): Take full responsibility for the task and decide whether the task is executed.

● Who's in charge (K = in charge): the role of performing tasks, specifically responsible for controlling projects and solving problems.

● Who to consult (C = consulted): the person who provides the specified advice in the task.

● Who to notify (I = notification): the person who was informed of the result.

3. 1 RACI model analysis of restaurants at present.

In this paper, the management status of canteens in civil aviation university of china is taken as the research object.

The related staff of civil aviation university of china canteen are: general manager, deputy general manager of operation, security attendant, team leader, salesman, chef, cleaner and buddy. The management system is the responsibility system, and the window management is carried out in the form of group competition. Team members include: team leader, salesman, chef and buddy. The division of labor within the team is clear. The team leader is responsible for the management, coordination and hygiene of the team, takes the safety responsibility of the whole team in the form of team responsibility system, and is responsible for the implementation and supervision of pre-production preparation. The salesman of the group is mainly responsible for the sales of canteen products. The team also assigned corresponding chefs to be responsible for food production and preparation before production. Set a safety officer above the team to be responsible for and implement the supervision of canteen staff and work quality and the preparation supervision before production. Cleaners are mainly responsible for the sanitation of the canteen, recycling and cleaning tableware. Dude, help with the production work in the canteen work area. Run the production tasks assigned by the deputy general manager. The general manager is the top manager of the canteen and is responsible for the overall operation of the canteen.

As can be seen from the above analysis, there are two kinds of preparation stages before production. r？ (Responsible), that is, there is overlap, and both the team leader and the chef are fully responsible for the preparation work before the production of the canteen, which leads to conflicts of responsibilities.

3.2 RACI mode analysis of ISO 9000 system canteen construction

Compared with 3. 1 RACI model, ISO9000 system has improved the present situation of canteen.

After the improvement, the general manager is responsible for the task allocation and the overall safe operation of the canteen: the deputy general manager of the operation is responsible for making the allocation; The safety officer is responsible for supervising the product production and the whole production process; The team leader is responsible for pre-production preparation, pre-production preparation supervision and product sales, and leads the team members to conduct product production and product production supervision; The salesman is responsible for product sales; The chef is responsible for the production of products and carries out the pre-production preparations assigned by the team leader; The waiter makes pre-production preparation and canteen product production; Cleaners are mainly responsible for recycling and cleaning tableware.

After the improvement of ISO9000 system, the chef is no longer responsible for the preparation before production, but the team leader is responsible for it and the chef carries it out. As can be seen from the above table, there are corresponding and unique personnel in charge of the project in each stage of canteen operation, and they all have clear division of labor and responsibilities. Compared with the original canteen management mode, the responsibilities of each canteen staff are relatively concentrated, and they are only responsible for the work within their own responsibilities.

Papers and documents on the management of university canteens

[1] Analysis and Countermeasures of University Canteen Management, Taicheng Food News Network, 201-12-09.

[2] Quality Management System GB/T1-2008/ISO 9001:2008

[3] Research and Implementation of Adaptive Software of Wang Pingdingshan College, Coal Science and Technology, 20 10( 12)

Recommend the management papers of university canteens;

1. Paper on the management of university canteens

2. Paper on the management of company canteen

3. Talking about the logistics management papers in colleges and universities

4. College catering management papers

5. Talking about the management of government canteens