How to manage the unit canteen (1), starting from the cost;
Cost management is an important part of enterprise canteen management. In order to improve the management level of enterprise canteen, enterprise canteen managers must attach great importance to cost management control. First of all, enterprises should attach great importance to the importance of the canteen cost input budget, and the canteen cost input should not only be carefully calculated, but also strictly put an end to the waste of employees. For example, in the actual procurement process, procurement staff should insist on ensuring that the quality of edible materials meets the requirements? Shop around? The principle of purchasing, and strive to buy cheap edible materials. In addition, enterprises should also establish and improve the rules and regulations to prevent waste according to the actual situation of canteens, clearly stipulate in the system that employees are not allowed to waste, and punish serious waste accordingly. Of course, it is difficult to achieve the expected goal only by relying on rules and regulations. Enterprises should also start with the ideology of employees, guide employees to clearly understand the harm of waste, and let employees realize from their hearts that waste is a shameful behavior, thus forming good eating habits.
(2) Starting from the quality of food:
The quality of meals is the basic guarantee for employees not to waste things. Only with high quality of meals can employees actively cooperate with canteen management and lay a solid foundation for improving the management level of canteens. In the process of making recipes in canteens, the actual needs of employees should be fully considered, and enterprises should go deep into the employees to investigate their habits and hopes for recipes; In the scheduled time, collectively discuss the menu for next week, the staple food should be diversified as much as possible, and the menu should change with the seasons; Every meal should be mixed with meat and vegetables, hot and cold, so that employees can feel the delicious food during the meal; Improving the quality of food also requires enterprises to attach great importance to the control of food hygiene, and enterprises should arrange personnel to specialize in food hygiene inspection, for example, to check whether tableware cleaning meets the standard requirements; Whether the vegetables are cleaned and the tableware is disinfected.
(3), do a good job of coordination:
In order to improve the management level of enterprise staff canteen, enterprises should also do a good job of internal coordination. There is a big difference between the education and living environment of employees, which some employees like? Heavy taste? Some workers like light meals, which requires canteen workers to reasonably coordinate the different needs of workers for meals, try to match meals reasonably to meet the needs of all workers' tastes, and ensure that employees can actively participate in their work after eating comfortably.
(4), pay attention to details, mostly for employees:
Improving the management level of enterprise staff canteen also requires enterprises to pay attention to details, mostly for employees' consideration. For example, in the hot summer, the canteen chef should cook some mung bean soup for employees to relieve summer heat; In the cold winter, cook more hot dishes like soup; If an employee has a birthday, the canteen can add eggs to the employee's meal or add an extra dish at dinner; If an employee is sick, the canteen should prepare specific meals according to the actual situation of the patient, so as to improve the enthusiasm of the employees.
How to Manage the Unit Canteen (1)
In order to * * * manage the food well and provide good service for employees' dining, this system is formulated:
First, the responsibilities of administrators
1, responsible for purchasing food supplies and managing food and warehouse.
2. Earnestly calculate the cost of meals, do a good job in the management of food property and accounts, and publish the food revenue and expenditure once a month to make both ends meet.
3. Carefully arrange, adjust meals and improve the quality of meals.
4. Strengthen the coordination and management of the master's work; Report the food situation to the manager regularly every week.
5. If the poor quality or loss of food is caused by careless food management, the administrator shall bear the corresponding responsibility.
Second, the chef responsibilities:
1, carefully adjust the food pattern and make meals according to the food recipe.
2. Make meals according to the food standard, grasp the proper quantity of meals and prevent unnecessary waste.
3. Eat meals on time, eat three meals a day on weekdays (no cooking on Monday morning and Friday afternoon, except overtime), and be responsible for making guest meals.
4. Be responsible for the hygiene of kitchens and cadres' restaurants, which must be cleaned and tidy before eating.
Third, the chef grasps the number of diners in time to avoid food shortage or waste.
4. 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 dining civilization, pay attention to public hygiene, and do not throw things around.
Sixth, improve the food supervision and management system, and organize the team management team to evaluate and check once a month.
(2)
1. Elect or designate 5-7 food committee members among the diners, and 1 of them shall be elected as the convener.
Two, the food committee should always grasp the actual situation, supervise the improvement of food.
Third, the catering service is contracted in a package way, 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 will be attended with meal vouchers.
Six, each employee fixed dining position, six people for a table, the implementation of the corresponding seating.
Seven, temporary arrangements for guests from other units of the unit, 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:
Dinner:
Nine, because of temporary overtime and need dinner, should be registered before 4 pm.
Ten, boarding personnel such as stop, must be in 1 day before the ceasefire formalities to the catering contractor.
11. Keep a good order when eating, and don't make any noise.