What is the management slogan of the staff canteen?

Staff canteen management slogan 1. Implement? Food hygiene law? , the implementation of the health May 4th system.

2. Don't eat spoiled and unclean food.

3. Separate raw and cooked food from knives, boxes and containers, and cover cooked food in the refrigerator without cross contamination.

4. Disinfect common tableware after use, and keep the kitchen, operating room and dining room clean and hygienic. The floor and dining table are clean and tidy, and there is no oil stain.

5. The warehouse is clean, ventilated and free of rats. Food should be stored in different categories and raised away from the wall to prevent moisture and mildew.

6. Should cooks develop good hygiene habits? Qin Si? Often take a bath, change clothes, get a haircut and cut your nails. Work clothes and hats are neat,

Regular physical examination, no infectious diseases, no work clothes to go to the toilet.

7. Wash your hands before distributing food, use food clips, don't smoke, don't spit, don't cough or sneeze when selling food.

8. No food poisoning.

9. Always keep indoor and outdoor clean, with a small sweep every day and a big sweep every Monday.

Staff canteen management system This system is formulated in combination with the actual situation in order to strengthen the management of enterprise canteens and improve the service quality of contractors.

First, establish a contractor competition mechanism.

appraisal procedure

The contractor's monthly assessment includes two parts: employee public opinion assessment and general manager's office assessment, in which public opinion assessment accounts for 70% and general manager's office assessment accounts for 30%.

1, employee's public opinion evaluation: with the assistance of the trade union, each contractor is evaluated on employee's public opinion every month, with a full score of 100.

2. In the assessment of the general manager's office, the general manager's office will conduct daily management of the contractor, and impose fines and points deduction according to regulations, with a monthly score of 100. 3. Contractor's assessment score = employee's public opinion assessment score *70%+ general manager's office assessment score *30%.

(2) After being eliminated by examination, the results will be accumulated once every six months, and the last one will be eliminated directly, and the contract will be terminated according to the corresponding regulations.

2. If the contractor's monthly assessment score is 60, he will pass; If the score is lower than 60, but not the last one, the penalty will be 1 1,000 yuan each time.

Second, the management of contractors.

(1) operation and management

1, the restaurant contractor is subject to the management of varieties, quality and other requirements;

2. The food price provided by the restaurant contractor is not higher than the market price;

2. Terminate the contract for disobeying the manager.

(2) Quality management: Restaurant contractors should firmly establish a sense of service, ensure quality service, and ensure the quality and quantity of food. Food raw materials should be purchased from formal channels, with formal invoices and receipts to ensure the safety of food raw materials.

1, employees will be fined 50- 100 yuan each time, and 5- 10 points will be deducted.

2. If the food quality fails to meet the requirements through spot check, a fine of 100-300 yuan will be imposed each time, and 10-30 points will be deducted. The general manager's office will conduct random checks.

(3) Management of kitchen equipment and public facilities: in the course of operation, we should take good care of the kitchen stoves, equipment and public facilities in restaurants.

The general manager's office organizes the inspection, and each time it is fined 500- 1000 yuan, 20-50 points will be deducted, and all losses will be compensated.

(4) Health management

1, improve the health system, and restaurant staff must change their work clothes before going to work.

2. The floor, walls, ceilings, smoke hoods, doors and windows, work tables and appliances shall be kept clean and free from dust, cobwebs and pollution.

3, strict kitchen hygiene requirements, according to the hygiene standards.

4. Food Publishing House

5. It is forbidden to process and use spoiled and expired food.

6. Garbage should be put into the bucket and stamped, and cleared out in time.

7, actively in addition to the four pests, timely spraying, flapping, eliminate flies, cockroaches, mice and other pests.

8. Wear work clothes and hats during working hours, wash and change frequently, keep clean, and don't wear slippers.

9. Employees are not allowed to have long hair, wear rings and dye their nails. Personal hygiene should be done.

10, employees should undergo health examination and health knowledge training.

(e) Managing employees' dinner.

1, all contractors can participate in the bidding for employees' dinner, and score according to the above assessment methods;

Participants order recipes once a week and adjust their meals according to the recipes.

3. The quality and hygiene of night meal management shall be assessed according to the relevant provisions of daily meal provision.

4. In case of food quality accidents or major employee complaints, the general manager's office will cancel its supplier qualification.

Third, the method of introducing contractors.

The general manager's office and the trade union will investigate or inspect the bidding businesses and select 2-3 owners as backup.

Fourth, supervision methods.

(a) the restaurant management personnel to conduct daily inspections;

(2) The restaurant supervision team is composed of logistics management personnel, trade unions and departmental employee representatives, who conduct irregular supervision every month and conduct appraisal and scoring.

Provisions on the management of enterprise staff canteen I. Purpose

In order to standardize the management of the company's restaurants and create a hygienic, beautiful, elegant and orderly dining environment, this management regulation is formulated.

Second, the scope of application

The scope of application of this regulation is all employees of the company and restaurant employees.

Third, the management department and responsibilities

1. The General Department of Sande Company is the temporary competent department of the restaurant, responsible for the daily management of the restaurant and ensuring the normal and orderly work of the restaurant.

2. Management contents include: evaluation and selection of food prices, restaurant hygiene, food quality, supervision of restaurant staff, feedback of employees' opinions, and handling the relationship between the two parties.

3. Be responsible for the work efficiency, food quality and work attitude of restaurant staff, reduce waste and reduce costs.

4, responsible for the safety and health management of the restaurant.

5, responsible for restaurant reception (hospitality) management.

6. Be responsible for the expense settlement management of the restaurant.

Fourth, restaurant management.

The restaurant is not profitable, and the company provides necessary hardware guarantee for the work of the restaurant.

Five, restaurant management regulations and requirements

1, post requirements

(1) Restaurant staff must obtain a "health certificate" and hold relevant certificates.

(2) Restaurant staff must have good hygiene habits and professionalism.

③ The key positions in the restaurant must have professional skills.

2. Hygienic requirements of restaurant staff;

(1) The staff of the restaurant shall have a physical examination every six months. If they do not meet the requirements, they are not allowed to take up their posts, and the medical examination expenses shall be borne by themselves.

The inspection results should be reported to the company for the record.

(2) The personnel on duty must dress neatly and have a neat and beautiful appearance; Uncivilized behaviors such as slippers, shirtless clothes and untidy clothes are strictly prohibited;

(3) It is forbidden for the personnel on duty to wear hand ornaments and any form of hand beauty and makeup (disability); It is forbidden to keep long nails, and at the same time ensure that the nails are healthy and clean, and there is no dark nail scale;

(4) Hand diseases (onychomycosis, vitiligo, frostbite, chapped, inflammation, drug injury, etc.) are strictly prohibited. ); ⑤ Wash your hands once a day before going to work or eating, and pay attention to your fingernails. Don't pick your nose, teeth or ears with your fingers. Don't make any noise, cough, sneeze and other unsanitary actions when facing food.

3. Job requirements of restaurant staff

① Restaurant staff should be gentle, civilized and polite when providing services, and have the right to criticize and make suggestions to the dining staff who violate the regulations, but they should not argue with the staff anywhere in any form. If there is any dispute, they should report to the competent leader; Restaurant staff must obey the unified management of the company;

Restaurant employees should abide by the company's relevant rules and regulations and the above requirements, and will be punished by the company if they violate them. Restaurant staff should constantly improve their cooking skills to ensure the color, aroma, taste and nutritional quality of food.

⑤ Start meals on time for every meal. Go to work on time and don't leave without leave.

6. When distributing meals, treat employees equally and don't flirt.

All landowners dining guests don't leave, the restaurant staff must keep a chef and a waiter, both of which are indispensable, and the discoverer will be punished according to the system.

Six, food management regulations

1, procurement requirements

(1) According to the needs, the procurement shall be coordinated by special personnel, and the unqualified products shall not be put into storage.

(2) Shop around, in principle, achieve high quality and low price, purchase appropriately according to the quantity, and keep fresh.

(3) The food purchased by the restaurant should be inspected and recorded by a special person every working day, and the main content of the inspection is the freshness of the food. The inspector has the right to report the unqualified food found in the inspection to the company leader and supervise its handling process on the spot. (4) The food purchased every month must be recorded and published in detail, and supervised at any time, so as to achieve daily settlement.

⑤ The purchase of non-staple food by the big patriarch should be arranged by the company's audit department, once every two weeks, with the participation of the audit department and the chef. Bulk purchasing should not only pay attention to price, but also pay attention to quality, and should choose the best manufacturer.

2, food hygiene requirements

(1) Food (grain, non-staple food, vegetables, aquatic products, meat, edible oil and condiments) should be fresh and hygienic, and meet food standards;

② All foods are used within the shelf life, and expired foods are strictly prohibited;

3, safety and health regulations

(1) Hold relevant certificates to prevent infectious diseases.

② The restaurant should be strictly implemented? Three no? That is, don't buy spoiled food and vegetables containing pesticide residues; Do not use expired, fake and inferior foods and condiments; Don't mix or cut raw and cooked food.

③ Vegetables and meat dishes should be purchased from the regular vegetable market. Vegetables should be fresh, and it is forbidden to buy dead meat and products. Birds should be bought alive.

(4) Dishes should be divided and selected on the workbench as far as possible, and the dishes should be washed carefully to ensure the dishes are clean.

⑤ Condiments should be stored in a sealed place to prevent pollution.

The leftovers from lunch can be put in the refrigerator or freezer and heated at dinner, but the leftovers from dinner should be treated in time and not left for the next day.

4, environmental health regulations

(1) After each meal, the restaurant staff should immediately tidy and clean the tableware, cookware and sink, wipe the dining table, dining chair, stove and workbench, and clean up the ground residue.

(2) Irrelevant sundries shall not be placed above refrigerators, freezers and lockers. Must remain effective and take measures to remove (drive away) mosquitoes and flies. The items in the refrigerator and freezer should be isolated and stored in different areas to prevent odor. The cabinet should be kept clean and tidy, and personal items unrelated to work should not be placed.

(3) food residue, garbage, etc. It should be cleaned every day to keep the surrounding environment clean and prevent mosquitoes and flies from breeding.

(4) Save water and electricity fuel, insist on turning off water and lights, and do not waste.

⑤ Remember to cut off the power supply and natural gas valve before coming off work, close the doors and windows, and do a good job of accident prevention and theft prevention.

Seven. Responsibilities of each post

1, restaurant manager

Under the leadership of the competent department of the company, be fully responsible for the operation and management of the restaurant and implement the manager responsibility system. The restaurant manager is responsible for the food hygiene and safety work and catering work of the restaurant, handling daily affairs independently and being responsible for all the work of the restaurant. Do a good job in the quality of our food, increase the variety of colors, do a good job in service, reduce costs, and be thrifty. Always take the initiative to seek the opinions of diners and improve the restaurant work in time.

Strict hydropower management, energy conservation, put an end to ever-burning lamps and running water.

Seriously implement the company's rules and regulations on restaurant management, set an example and manage boldly. Those who don't obey the distribution, don't work hard on attendance, are lazy and have poor service attitude, and still don't correct after being persuaded, can stop working and report to the company for handling. ⑥ Do a good job in service and reasonably allocate restaurant staff to avoid the phenomenon of unsmooth due to personnel arrangement. All landowners do a good job of counting, registering and signing for consumer goods such as dining cards, meals and drinks in restaurants.

⑧ Do well the warehousing acceptance, inspection and outbound procedures of main and non-staple foods.

Pet-name ruby to ensure that the stored food is free from insects, mildew and rot.

Attending to do a good job in the planning and management of storage items, put forward a reasonable procurement plan, and minimize inventory.

? Do a good job of weekly liquidation and weekly closing, and cooperate with finance to do a good job of monthly inventory.

? Stored food and raw materials should be classified and placed neatly, clearly marked, and a raw material entry and exit ledger should be established to ensure that the accounts are consistent.

? Assist other positions to do a good job in the restaurant and complete other tasks assigned by the leaders.

2. Chef

① Strictly implement the national food hygiene law and the management of catering industry, prevent food poisoning, and be responsible for the quality of food dishes and pasta. (2) Be responsible for making a week's cookbook and implementing it.

(3) Be responsible for regular and fixed-point meals to ensure the quality of employees' meals.

(4) Responsible for formulating and implementing the maintenance and management of cooking equipment.

⑤ Responsible for supervising the environmental sanitation of the kitchen.

⑥ Be responsible for supervising and guiding the safe operation of cooking personnel to prevent accidents.

⑦ Establish the consciousness of saving, use water and electricity rationally and reduce the cost.

(8) constantly improve the level of cooking technology, constantly improve the level of cooking, and increase the variety of dishes.

Pet-name ruby reasonably control and supervise the work of kitchen staff, and have the right to supervise, punish and appoint.

Attending to complete other tasks assigned by the leadership.

4. Waiter

The waiter works under the leadership of the restaurant manager.

② Set up a dining room and dining table, and make preparations before meals.

③ Ensure that the tableware and glassware used are clean, sanitary, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains. .

④ Disinfect tables, chairs and tableware in the dining room regularly.

⑤ Civilized service, dress according to regulations, and keep a good mental outlook.

⑥ Serve guests, divide dishes, pour wine, change tableware, and serve guests for meals.

5, pastry chef

① Be responsible for reasonably preparing all kinds of cakes, fillings, ingredients and condiments according to the number of diners.

② Make cakes for brunch, dim sum and large dinner in strict accordance with the cake making process, and ensure their quality. (3) properly preserve the remaining raw materials, semi-finished products and finished products.

(4) Responsible for maintaining the facilities and equipment needed for making cakes.

⑤ Responsible for the sanitation of the designated area.

⑥ Responsible for supervising the quality of raw materials such as edible oil and flour.

⑦ Actively help chefs prepare dishes and clean tableware.

8 change cakes and tastes to attract all employees to eat.

Every employee in the restaurant should be conscientious about the tasks assigned to him, make the best use of them, actively help busy colleagues while ensuring to do their job well, coordinate, unite and be friendly, obey the arrangement, and make the restaurant well.