1. implement? Food hygiene law?
2. Do not eat spoiled, unclean food.
3. Separate raw and cooked food and knives, cases and containers, and cover cooked food in the refrigerator without cross contamination.
4. Disinfect public tableware after use and keep the kitchen, operation room and dining room clean and sanitary. Ground, table neat, no oil stains.
5. The warehouse is clean, ventilated and free of rodents. Food is classified and stored away from the wall to prevent mold and mildew.
6. Cooks should develop good hygiene habits to achieve? The four hard work? Work clothes and hats neat,
Regular health checks, no infectious diseases, do not wear work clothes to the toilet.
7. Wash your hands before distributing food, use food clips all the time, don't smoke when selling food, don't spit, don't cough or sneeze in the face of food.
8. No food poisoning.
9. Often keep indoor and outdoor cleanliness and hygiene, daily a small sweep, weekly a sweep.
Employee cafeteria management system
In order to strengthen the management of corporate restaurants, improve the quality of service contractors, combined with the actual situation of the development of this system.
First, the establishment of the contractor competition mechanism
(a) assessment methods
Monthly assessment of the contractor, the assessment includes employee opinion assessment and the General Manager of the Office of the assessment of the two parts, of which the public opinion assessment accounted for 70% of the weight of the General Manager of the Office of the assessment accounted for 30% of the weight.
1, employee opinion assessment: assisted by the labor union monthly employee opinion assessment of contractors, full of 100 points.
2, the General Manager's Office of the assessment by the General Manager's Office of the day-to-day management of the contractors, and in accordance with the provisions of the fines and demerits, monthly scores, full of 100 points. 3, contractor assessment score = employee opinion assessment score * 70% + General Manager's Office assessment score * 30%
(b) assessment and elimination, every six months on the score of the cumulative, the bottom of the first direct elimination, and according to the corresponding provisions of the termination of the contract procedures.
2, the contractor's monthly assessment score of 60 points to pass, less than 60 points, but not the bottom of the first person each time a fine of 1000 yuan.
Second, the contractor management
(a) management
1, the restaurant contractor to obey the varieties, quality and other requirements of the management;
2, the restaurant contractor to provide food prices are not higher than the market price;
2, disobedience to the management, the termination of the contract.
(ii) quality management: restaurant contractors should firmly establish a sense of service to ensure quality service, quality and quantity of meals. Food ingredients should be purchased from formal channels, to have formal invoices, receipts, to ensure the safety of food raw materials.
1, the staff of each complaint in addition to bear all the losses, each time the fine of 50-100 yuan, deducted 5-10 points;
2, the quality of the meal by the sampling can not meet the requirements of the person, each time the fine of 100-300 yuan, deducted 10-30 points. By the General Manager's Office from time to time spot checks.
(C) kitchen equipment, public **** facilities management: in the process of operation, to cherish the kitchen stove, equipment and restaurant public **** facilities.
The General Manager's Office to organize inspections, in addition to bear all the losses for the violation of the item, each time the fine of 500-1000 yuan, deduct 20-50 points.
(D) health management
1, a sound health system, the restaurant staff, before going to work must change work clothes and hats.
2, the ground, walls, ceilings, hoods, doors and windows, workstations, utensils to keep clean, no dust, no cobwebs, no pollution.
3, strict kitchen hygiene requirements, according to the provisions of the health standards.
4, food according to
5, prohibit the use of spoiled and expired food processing.
6, the garbage should be put into the barrel cover, cleaned up in time for transportation.
7, actively eliminate the four pests, timely spraying, beat, eliminate flies, cockroaches, rats and other pests.
8, work time wearing work clothes and hats, often wash and change to keep clean, prohibit wearing slippers.
9, employees are not allowed to wear long hair, rings, dyeing nails. Personal hygiene to do
10, employees to carry out health checks and hygiene training.
(E) staff night meal management
1, all contractors can participate in the staff night meal. Bidding, with reference to the above assessment methods for scoring;
2, to participate in the bidding once a week to order a recipe, in accordance with the recipe for the transfer of meals.
3, the quality of evening meal management and hygiene with reference to the relevant provisions of the daily meal assessment.
4, there are food quality accidents or large staff complaints, the General Manager's Office to cancel its supply qualification.
Third, the introduction of contractors
by the General Manager's Office and the trade union to investigate or bidding for the businessmen to investigate and understand, select two to three owners as a reserve.
Fourth, the supervision method
(a) daily routine inspections of the restaurant management staff;
(b) by the logistics management staff, trade unions and departmental staff representatives to form a joint restaurant inspection team, monthly unscheduled inspections, and evaluation scores.
Management of the enterprise staff cafeteria
First, the purpose
In order to standardize the management of the company's dining room, *** with the creation of a hygienic, beautiful, elegant and orderly dining environment, the development of this management regulations.
Second, the scope of application
The scope of application of the provisions of the company for all employees, restaurant staff.
Third, the management and responsibilities
1, the three German company's Department of the restaurant for the temporary part of the management department, responsible for the daily management of the restaurant, to ensure that the normal and orderly conduct of the restaurant.
2, management content includes: food price assessment and selection, restaurant health, meal quality, supervision of restaurant staff, feedback staff opinions, dealing with the relationship between the two sides and so on.
3, responsible for the restaurant staff efficiency, meal quality, work attitude, reduce waste, reduce costs.
4, responsible for restaurant safety, health management.
5, responsible for restaurant reception (hospitality) management.
6, responsible for the management of the restaurant's fee settlement.
Fourth, the restaurant business
Restaurant for non-profit business, the company provides the necessary hardware for the restaurant to work to ensure.
V. Restaurant management regulations and requirements
1, induction requirements
① restaurant staff must obtain a "health certificate" license.
② restaurant staff must have good health habits, dedication and love of duty.
③ Key positions in the restaurant must have specialized skills.
2, the restaurant staff health requirements;
① restaurant staff every six months for a physical examination, such as do not meet the conditions are not allowed to work, the cost of medical examination at their own expense, physical
examination results reported to the company for the record.
② on duty staff must be neatly dressed, neat appearance, beautiful; strictly prohibit slippers, bare shoulders, poorly dressed and other uncivilized behavior;
③ on duty staff is strictly prohibited to bring hand jewelry and any form of hand beauty, make-up presence (residual); prohibited to leave long nails, while ensuring that the nails of the health and cleanliness of the nails, no dark nail scales;
④ prohibited hand Dye chiropractic (gray nails, vitiligo, frostbite cracked, inflamed, bandaged wounds, etc.) on the job; ⑤ wash your hands once a day before work or meals, and pay attention to the fingernails, do not use your fingers to pick your nostrils, teeth, and ears, do not make a lot of noise, and do not face the food coughing, sneezing, and other unhygienic actions.
3, the restaurant staff work requirements
① restaurant staff in providing services should be gentle, civilized, courteous, but also has the right to the violation of the dining staff to put forward critical suggestions, but not anywhere in any form so and staff dispute, if there is a controversy, it should be reflected to the competent leadership; restaurant staff must be subordinate to the company's unified management;
Restaurant staff should comply with the relevant rules and regulations of the company and the requirements of the above provisions, if any violation will be punished by the company. Restaurant staff should continue to improve cooking techniques to ensure that the color, aroma, taste, nutritional quality of meals and so on.
⑤ Each meal starts on time. They should go to and from work on time and should not leave their workstation without consent.
⑥ When handing out meals, employees should be treated equally and are not allowed to play favorites.
⑦ dining guests do not go, the restaurant staff must stay a chef and a waiter, less than one can not be found, will be penalized according to the system.
Sixth, the management of food regulations
1, procurement requirements
① by a person with the need to cooperate with the procurement, inspection and acceptance of unqualified products are strictly prohibited into the warehouse.
② Comparison of goods, in principle, to achieve high quality and low price, according to the amount of appropriate procurement, keep fresh.
③ Specialized each working day on the restaurant purchased food inspection and records, the main content of the test for the freshness of the food, for the inspection of food found to be inconsistent with the inspection, the inspector has the right to report to the leadership of the company, and has the right to site supervision of its treatment process. ④ Monthly procurement of food must be a detailed record, and announced, always accept the supervision, to achieve the day clear month end.
⑤ Bulk purchases of staple foods should be unified by the company's Audit Department, once every two weeks, by the Audit Department, the head chef to participate. Bulk purchasing should focus on both price and quality, and should choose the best manufacturers.
2, food hygiene requirements
① food (food, non-staple food, vegetables, aquatic products, meat, cooking oil, condiments) are to ensure fresh and hygienic, in line with the food standards;
② food are used in the shelf-life, is strictly prohibited the use of expired food;
3, safety and hygiene regulations
① licensed to work to eliminate infectious disease sources.
② restaurant should be strictly enforced? Three no? That is, do not buy spoiled food and vegetables containing pesticide residues; do not use expired and shoddy food and condiments; not mixed or mixed cut raw and cooked food.
③ Procurement of vegetables and meat dishes should be purchased from regular vegetable farms. Vegetables should be selected fresh, not allowed to buy sick, dead meat and products, poultry should be purchased live.
④ Separation and selection of vegetables should be carried out as far as possible on the workbench, and the washing of vegetables should be done carefully to ensure that the vegetables are cleaned.
⑤ Condiments should be positioned and sealed to prevent contamination.
⑥ Lunch leftovers can be placed in the refrigerator or freezer and heated for consumption at dinner, but dinner leftovers should be handled in a timely manner and should not be left for the next day.
4, environmental health regulations
① After each meal, the restaurant staff should immediately organize, clean tableware, cooking utensils, sinks, wiping tables, chairs, stoves and workstations, clean the ground residue.
② refrigerators, freezers, cabinets and other items may not be placed on the top of the sundries. Must be maintained effectively and take measures to remove (repellent) mosquitoes, flies, refrigerators, freezers, items should be isolated, partitioned storage, to prevent crosstalk, the items cabinet should be often organized to keep clean, not placed in the work of non-related personal items.
③ Food residues, garbage, etc. should be cleaned up every day to maintain environmental hygiene to prevent mosquitoes and flies.
④ To save water, electricity and fuel, adhere to the people away from the water off, lights off, do not waste.
⑤ Before leaving work, remember to cut off the power supply, natural gas valves, close the doors and windows, and do a good job of accident prevention and anti-theft work.
7, the duties of each position
1, restaurant manager
under the leadership of the company's competent departments, fully responsible for the operation and management of the restaurant, the implementation of the manager's responsibility system, the restaurant manager for the restaurant's food hygiene and safety work and catering work responsible for the restaurant to independently deal with day-to-day affairs, the restaurant is responsible for the work of the restaurant. Grasp the quality of the restaurant's food, increase the variety of colors, good service, reduce costs, thrift and frugality. Often take the initiative to seek the views of the diner, timely improvement of the restaurant work.
Strictly water and electricity management, energy saving, to eliminate long bright lights, long flowing water.
Seriously implement the company's rules and regulations on restaurant management, set an example, bold management. For those who do not obey the allocation, attendance without effort, passive work, poor service attitude, and still do not correct after persuasion, they can stop their work and report to the company to deal with. (6) Grasp the service work, reasonable deployment of restaurant personnel, to avoid the poor phenomenon due to personnel arrangements. ⑦ do a good job in the restaurant dining card work, meals and drinks and other consumer goods inventory registration and signature work.
⑧ Do a good job in the main food acceptance, checking and out of the warehouse procedures.
⑨ Ensure that the stock of food is not insect, mold and mildew, to prevent rotting and deterioration.
⑩ do a good job in the warehouse management of the goods plan, a reasonable procurement plan to minimize inventory.
? Weekly to do daily clear weekly, monthly financial inventory work in conjunction with good.
? Inventory of food and raw materials should be categorized and stored, neatly arranged, marked obviously, the establishment of raw materials in and out of the account book, to ensure that the account is consistent.
? Assist other positions to do a good job in the restaurant, and complete other tasks assigned by the leadership.
2, the head chef
① Strictly enforce the national food hygiene laws and catering industry management, to prevent food poisoning, food dishes and pasta quality is responsible for. ② Responsible for the development of a week of recipes, and good implementation.
③Responsible for regular, regular meals, and to ensure the quality of employee meals.
④Responsible for the development and implementation of the maintenance and management of cooking equipment.
⑤ Responsible for supervising environmental hygiene in the kitchen.
⑥ Responsible for supervising and guiding cooking staff to operate safely and prevent accidents.
⑦ Set up a sense of saving, rational use of water, electricity and gas, to reduce the cost of expenditure.
⑧ Continuously improve the level of cooking technology, constantly improve the cooking standards, increase the variety of dishes.
⑨ reasonable domination and supervision of the work of the kitchen staff, and has the right to supervise, the right to punish, the right to appoint or remove.
⑩ complete other tasks assigned by the leadership.
4, waiter
① waiter in the restaurant under the leadership of the manager to carry out their work.
② set the dining room and table, do a good job of preparation before the start of the meal.
③ Ensure that the cutlery and glassware used are clean, hygienic, bright and free of chips. Tablecloths, napkins clean, quite, no tears, no stains.
④ Regularly clean the restaurant tables, chairs, cutlery, etc..
⑤ Civilized service, dress according to regulations, maintain a good mental outlook.
⑥ for the guests to serve, dishes, pouring wine, receiving and changing tableware, service guests dining.
5, pastry chef
① Responsible for the number of meals reasonably prepared according to the required variety of pasta, fillings, ingredients and seasonings.
② strictly in accordance with the pastry production process for brunch, snacks, large dinners and other required pastry and ensure its quality. ③ Properly store the remaining raw materials, semi-finished products and finished products.
④Responsible for the maintenance and upkeep of facilities and equipment required for the production of pasta.
⑤ Responsible for hygiene in the designated area.
⑥Responsible for supervising the quality of raw materials such as cooking oil and flour.
⑦ Actively help the chef to prepare food and clean the tableware.
⑧ Change the noodle, change the flavor, attract the workers to come to eat.
Each employee of the restaurant to their assigned tasks to do their part, make the best use of things, to ensure good work at the same time, and actively help the busier colleagues, where the busy where on the concerted efforts, solidarity, friendship, obedience to the arrangements, *** with the restaurant to do a good job of all the internal work.