Staff canteen management regulations

Regulations on Management of Staff Canteen 1 I. Scope of Diners in Staff Canteen

1. All employees in our company can enjoy working meals in the staff canteen.

2. No outsiders are allowed to eat in the staff canteen. If you need to eat in the staff canteen because of work, you must obtain the consent of the logistics service center and use the department official card for consumption.

Second, the staff canteen dining time and requirements

1, meal time

Breakfast: Chinese food is divided into two batches from 7: 20 to 7: 50: the first batch of storage department11:40-12: 30, and the second batch of other departments of the company 12: 00- 13: 00 for dinner.

Under special circumstances, the meal time should be determined according to the actual situation.

2. Dining requirements

No catering service (including: personnel on duty in various departments; Each department adjusts the shift arrangement, shift change and shift change according to the meal time); Under special circumstances, each department shall notify the logistics service center or Luo Dawei staff canteen to order food two hours in advance; Each department shall notify Luo Dawei of the logistics service center or staff canteen one day in advance, and all departments shall be responsible for the cost overruns caused by not notifying in advance.

Third, dining practices.

1. Organized dining: dining should be conducted in the staff canteen, and cooking is not allowed in other places; Food and drinks not made in the lobby are not allowed to be brought into the restaurant.

2, disciplined dining: eating and buying food must be queued, and more than one person is not allowed to jump the queue; Do not bring any articles, tableware and facilities into or out of the restaurant, and accept the management of kitchen staff.

3, civilized dining, no spitting and littering; Leftovers should not be thrown away. After eating, they should clean the desktop, pour it in the designated place and put the tableware in the designated place.

4. Polite dining: Have a correct posture when eating, and don't wave chopsticks, spoons and forks to pretend to collide with the adjacent table; Don't talk loudly, laugh and play, and don't smoke and drink too much.

5, save meals: try to save money and eliminate waste, eat as much as you can, turn off the lights and save water; Preserve honor and abolish shame.

6. Take good care of dining: take good care of the public property of the restaurant, and put an end to scribbling, scribbling and carving on the walls, floors, equipment, dining tables, dining chairs and tableware; Don't throw, throw, throw away the tableware, and handle it carefully.

Fourth, the punishment convention.

1, open fire without organization, bring food and drink into the restaurant without permission, and give a written warning.

2, no discipline, don't queue up to jump the queue, take the items, facilities and tableware out of the restaurant without permission, and give a written warning if you don't obey the management.

3, uncivilized, littering, spitting, do not clean up the desktop residue, do not put tableware as required, give a written warning.

4. If you are impolite and deliberately make noise, make a loud noise, laugh and play, and affect others' diet, smoking and drinking, give a written warning.

5. 50 yuan will be fined 100 yuan for being uneconomical, frugal, energy-saving and water-saving, eating more food scraps and wasting more.

6. If the wall, floor, equipment, dining table, dining chair and tableware are scratched, scribbled or carved, a fine of 1 times will be imposed in addition to compensation according to the price.

Logistics service center

20xx.08.26

Regulations on the management of staff canteen 2 1. Resolutely obey the leadership division of labor, do a good job, and give corresponding economic penalties to employees who affect food quality because they don't do their job well. If the nature is serious, resolutely dismiss.

Second, strictly implement the attendance system. Every time you are late for dinner or leave early, 3 yuan will be deducted within 5 minutes, 5 yuan will be deducted within 10 minutes (the master will be punished twice), and 10 minutes will be counted as vacancies. If there are special circumstances, you must ask for leave from the canteen supervisor and team leader one day in advance. Those who leave their posts without leave will be deducted twice according to the absenteeism time. Those who are absent for more than one day are deemed to have left their posts automatically.

Three, are not allowed to wash clothes in the canteen, hot water. Every meal must be finished by students. Offenders will be deducted once 10 yuan.

Fourth, insist on going to work empty-handed, and don't bring anything. Every meal swiping will resolutely put an end to wrong brushing and missing brushing. Once found, 20 yuan was fined for the first time, doubled for the second time and dismissed for more than two times.

Five, do a good job in the canteen hygiene and personal hygiene, keep the canteen clean and tidy, a general cleaning every Saturday, full participation, centralized disinfection tableware. Wear work clothes, work hat, no long nails, take a bath frequently, keep the work clothes clean, and do not smoke or spit in the operating room.

Six, take care of public property, save water and electricity, compensation for man-made damage to property. Turn off the water, electricity and gas after work every day and close the doors and windows.

Seven, advocate love service and smile service. Do not quarrel with teachers and students, and do not insult students. Colleagues should help each other and coordinate with each other, and quarrels are not allowed. Once it happens, both parties will punish 20 yuan and resolutely dismiss him if the circumstances are serious.

Eight, every two months to conduct an assessment, the winners of good performance, to give certain economic incentives.

The above system must be strictly observed and implemented by all canteen staff, and the team leader should make a good work record every day, and pay the bill on 1 month 1 day, and the fine will be cashed in the salary of the month.

Nine, canteen staff recruitment staff once every academic year, who do not meet the requirements of school recruitment staff, can not be recruited to work in the school.

Staff canteen management regulations 3 1, xx is responsible for supervising the kitchen.

2. The number of people who eat every day is counted by xx and assigned to the group. The specific statistical distribution time is:

9: 00 am-9: 30 pm:16: 00-16: 30.

3. Dining time in the canteen:

Breakfast: 7:00-8:00 Lunch: 12:00- 13:00 Dinner: 18:00- 18:30.

4. When the cooking materials in the kitchen are insufficient, the chef will verbally inform the administrative director of the headquarters, and after purchasing by the headquarters, the documents will be passed to the finance department of the old factory.

5. Make lunch according to the number of diners provided by statisticians. (Note: The number of copies or copies should be economical and reasonable). You can't overcook your lunch as a backup dinner under any pretext. Dinner should be cooked on time and eaten alone, and lunch leftovers should not be eaten often.

6, clean the kitchen after dinner, to ensure the cleanliness of the kitchen, do tableware, kitchen utensils, sanitary ware clean, neatly placed, clean the floor, turn off the power of all electrical appliances, wash the dish cloths and hang them up, and send the garbage backwards to ensure that the pool and sewer pipes are unobstructed. If there is any abnormality, report it in time.

7. Public articles (chopsticks, bowls) should be treated with disinfection cabinets. Because the eating time is out of sync, chopsticks should be separated into two boxes, one box is disinfected and the other box is just washed. You can also distinguish whether the bowl is sterilized or just washed, and avoid using unsterilized chopsticks.

8. The supervisor shall weigh the surplus meals in the canteen at noon every day and supervise the following items at the same time:

1, food waste (20 yuan/times/person)

2, regional cleanliness (3 times)

3, according to the order of the project (3 times)

4, foreign bodies, garbage dumping in a timely manner (assessment from 2 times)

5, personal hygiene (2 times from the assessment) (attached to the assessment schedule)

9, catering standards and varieties:

Breakfast: steamed bread, steamed buns, porridge, lunch: one meat, one dish and one soup, dinner: fried rice with eggs or minced meat noodles, and a small amount of leftovers at noon.

10. If you have any comments or good suggestions about the food in the kitchen, you can report them to the Administrative Commissioner, and you are not allowed to talk to each other or blame the chef.

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