How to manage the canteen

( 1)

In order to * * * manage food well and provide good service for employees' dining, this system is specially formulated:

First of all, the responsibilities of the administrator

1, responsible for purchasing food supplies and managing food and warehouses.

2. Carefully calculate the cost of food, do a good job in the management of food property and accounts, and publish the food revenue and expenditure once a month to achieve a balance of payments.

3. Carefully arrange and adjust the diet to improve the quality of the diet.

4. Strengthen the coordination and management of master's work; Report the food situation to the manager regularly every week.

5. If the food quality is poor or lost due to careless food management, the manager shall bear corresponding responsibilities.

Second, the chef's responsibilities:

1, carefully adjust the food pattern and prepare meals according to food recipes.

2. Match meals according to the food standards, and master the appropriate amount of meals to prevent unnecessary waste.

3. Eat on time, eat three meals a day on weekdays (no cooking on Monday morning and Friday afternoon, except overtime), and be responsible for being a guest.

4. Be responsible for the hygiene of kitchen and cadre dining room, which must be cleaned and tidy before eating.

Third, the chef should know the number of diners in time to avoid food shortage or waste.

All diners must pay their meals on time before 15 every month.

All dining staff must abide by the food management system, pay attention to civilized dining, pay attention to public health, and do not throw things around.

Sixth, improve the food supervision and management system, and organize the team management team to evaluate and inspect once a month.

(2)

1. Elect or designate 5-7 members of the Food Committee among diners, of which 1 was selected as the convener.

Two, the food committee should always grasp the actual situation and supervise the improvement of food.

Third, the catering service is contracted by package, and the outsourcing bidding is presided over by the General Affairs Office.

Four, the food contractor shall accept the improvement opinions and supervision of the food committee at any time.

5. All meals have meal vouchers.

Six, each employee fixed dining position, six people for a table, the corresponding seating arrangements.

Seven, temporary arrangements from other units of the guests, should be at least one and a half hours before the start of the meal to the general affairs office to register and buy meal coupons.

Eight, meal time:

Lunch time: 12: 00- 12: 30.

Dinner: 17: 00- 17: 30

Nine, because of temporary overtime and need dinner, should be registered before 4 pm.

X. If the boarding personnel are blocked, they must apply to the food contractor for a ceasefire on the first day 1.

1 1. Keep good order and don't make any noise when eating.