A sample agreement of catering service contract

Party A:

Legal address:

Legal address:

Party B, after friendly negotiation, signed this contract on the principle of equality and mutual benefit, and followed it.

Article 1 Conditions of Cooperation

1. Party A's staff canteen belongs to Party A and is a welfare restaurant that provides working meals for employees. Staff working meals refer to breakfast, lunch, dinner, etc.

2. Party A is responsible for providing the production site, washing room and staff dining place for staff meals

3. The dining room provided by Party A should have water supply, power supply, fire fighting and other systems, and ensure that Party B can use it normally.

4. Some special equipment and facilities (mainly kitchen equipment, dining tables, tableware, dining chairs and tools, etc.) provided by Party A. For specific equipment, please refer to the equipment handover list of both parties).

5. Party B is responsible for raising all the working capital needed for the operation and management of the restaurant, including but not limited to the procurement of raw materials, labor costs and other management expenses.

6. Party B shall be allowed to use the necessary supporting facilities and equipment, and set up an external telephone for Party B's use.

7. unless otherwise specified in this contract, party b will be fully responsible for the operation and management of the restaurant, and party a will not participate in relevant business activities, but party a has the right to make reasonable suggestions on party b's operation and management.

8. during the performance of the contract, party b shall be solely responsible for the hygiene, environmental protection, safety and other management responsibilities and compliance requirements required by party a and government functional departments for the staff canteen.

9. within one week after the signing of the contract, Party B shall provide the hygiene license applied by Party B as the legal person and within the validity period. If Party B fails to provide the hygiene license applied by Party B as the legal person, the contract is invalid.

11. If Party A's personnel suffer personal injury or illness due to eating the food provided by Party B, Party B shall pay full compensation for the personal and property losses caused by it immediately after the incident, without waiting for the laboratory report of the health and quarantine department. If it is proved that there is no problem with the food provided by Party B afterwards, Party A shall fully refund the relevant expenses paid by Party B..

article 2 term of cooperation

1. the term of this contract is one year, that is, from the date of the month to the date of the month.

2. either party proposes not to renew the contract after its expiration; Both parties shall notify each other in writing one month before the expiration of the contract; If both parties fail to notify the other party in writing one month before the expiration of the contract, the contract will be automatically extended for one year after the expiration.

article 3 operating requirements of the restaurant

1. business days of the restaurant

party b shall ensure that the restaurant is open normally within the working days of party a .. On non-business days, Party B shall provide working meals according to Party A's requirements.

working meal time:

a) breakfast time: 6:31-8:31

b) lunch time: 11:11-13:11

c) dinner time: 17:31-19:11

d) Party A requires it to be at.

article 4 handling of costs and expenses

1. catering equipment and facilities, water, electricity and gas provided by party a free of charge during the contract period are not included in the catering cost.

2. The standard of employees' working meals is RMB/person/meal (including direct material costs and labor costs, etc.), and the management expenses are RMB/person/meal. Party b shall provide employees with working meals that meet the standard of each meal. The specific dining standards are as follows:

a) The types of food provided by employees in the restaurant at least include, but are not limited to:

1 kinds of main meat dishes;

3 kinds of vegetarian dishes;

fancy pasta;

flavor snack package;

1 kinds of soup or rice porridge;

staple food;

b) Dining standard

* 6 yuan, including: 1 main meat dish (151g/serving), 1 vegetarian dish (151g/serving), 1 vegetarian dish (121g), rice (unlimited) and soup porridge (unlimited);

* 6 yuan/serving of flavor snacks, including: 1.2% rice (81g meat/serving, 151g vegetables/serving, 511g rice/serving), beef noodles (81g meat/serving, 111g vegetables/serving, 511g noodles/serving), steamed stuffed bun (611g/serving), etc.

employees can choose their own dining varieties according to their own tastes and eating habits.

c) Special catering services:

Party B needs to increase special catering services according to the actual needs of Party A, including: 8 yuan meal, RMB 11 meal, Muslim meal, holiday meal, etc.

article 5 cashier and settlement methods

1. party a is responsible for issuing meal cards to employees belonging to the company for dining. Party B provides employees with working meals with the dining card of Party A held by the dining staff.

2. Party A shall be responsible for the production and system of meal cards, and the expenses shall be borne by Party A..

3. Party B counts the number of people who eat in Party A's daily meals according to the number of people who swipe their cards for each meal and the special meal ticket, and fills in the number of people who eat in daily meals and submits it to Party A for signature and confirmation.

4. Party A shall provide Party B with the approximate number of people dining on that day at 9: 11 a.m. every day, and provide the number of people dining on weekends to Party B before 15:11 p.m. every Friday, and prepare meals according to this number. When the number of people changes, Party A shall notify Party B in time so that Party B can make corresponding adjustments. If the number of diners exceeds or falls short of the data provided by Party A, Party B can make corresponding plans according to its own conditions.

Part II Model Agreement of Catering Service Contract

Party A: (hereinafter referred to as Party A)

Party B: (hereinafter referred to as Party B)

In order to clarify the responsibilities of both parties, according to the relevant regulations and on the principle of voluntariness, equality and consultation, both parties agree to sign the following agreement:

1. Scope of responsibilities

Party B.

2. Personnel management

1. The canteen staff (including chefs) have regular physical examinations and take up their posts with health certificates.

2. Work clothes must be uniform and have good personal hygiene habits.

3. Party B's personnel should be warm and friendly when serving, and it is forbidden to be rude and hurtful, and never tire of asking and picking questions from employees.

4. Party B shall ensure sufficient manpower to ensure the normal operation of the restaurant.

5. When Party B's heirs work in Party A, they shall strictly abide by Party A's relevant rules. Party A has the right to ask Party B to dismiss those who deliberately destroy or cause trouble.

3. Purchase channels

1. Purchase in full, strictly control the purchase, put an end to rotten and spoiled food, and do not purchase fake and inferior products.

2. The purchased vegetables should be fresh and non-toxic, and the time limit should not exceed 24 hours. Meat, poultry and bean products must have quarantine certificates.

Fourth, food processing

1. Establish a strict cleaning and disinfection system, and equip with a disinfection cabinet. Tableware should be washed, steamed and disinfected once, so as to prevent mildew and bacteria food.

2, vegetables must be soaked for more than 2 hours before cleaning and processing.

3. cooked food should be processed separately from raw food to avoid cross-infection.

4. After the chef has fried the dishes, he must properly preserve the dishes for the next meal to prevent deterioration.

5. Allocate the quantity reasonably, so that many leftovers are not left, and leftovers may not be supplied overnight.

6. Always know employees' tastes, solicit employees' dining opinions, and make dishes with good nutrition and delicious taste.

5. Meal arrangement

1. Breakfast: porridge, soybean milk, steamed stuffed buns, fried dough sticks, tea eggs, etc. The standard is RMB/meal (adjusted as appropriate).

2. lunch and dinner: one meat, two vegetarian dishes, one soup and rice, with the standard of RMB/meal (including seasoning, fuel, labor costs and rice)

3. night meal (better than lunch and dinner): the standard of RMB/meal (including seasoning, fuel, labor costs and rice). The food expenses shall be appropriately adjusted through negotiation between Party A and Party B as appropriate.

4. Consumption of meat: about 111g per serving per person. Vegetable dosage: about 311g per person per serving (lettuce). There is no limit to the amount of rice, and employees can request the amount according to their own food intake.

5. list the recipes for the next week every Friday and submit them to party a for review, and change the contents of the recipes for the next week according to the changes of seasons and market conditions.

VI. Environmental and sanitary management

1. The interior of the canteen must be kept clean and tidy, with a small sweep after each meal, a daily cleaning and a big sweep every Monday, and rats, flies and mosquitoes are often killed.

2. All canteen staff should wear clean work clothes and work shoes, and do not leave nails, jewelry, long hair and beard. When selling cooked food, they must wear masks.

3. Clean and replace food processing utensils in time after use.

4. The refrigerator should be cleaned and disinfected regularly to remove odor.

5. The working area should be ventilated regularly to remove peculiar smell and ensure the fresh air in the canteen.

6. employees should clean up the residue in time after eating and keep the dining area clean and tidy.

VII. Other regulations

1. The meals provided by Party B shall be kept with samples for inspection by Party A or the health department.

2. Party B's daily supply shall be arranged according to the number of diners of Party A. Party A shall provide the number of diners of the company for the next week every Friday, and Party A shall notify Party B one day in advance if it changes the number of diners.

3. if party b purchases rotten, deteriorated, expired and counterfeit food and non-staple food, which causes food poisoning to party a's employees and disadvantages to employees after eating, party b shall be fully responsible for the losses caused.

4. The fuel or gas required for Party B's stove shall be purchased by Party B, and the power for equipment and kitchen lighting shall be borne by Party A..

5. Party A shall provide kitchen equipment and articles for Party B's use. If Party B loses or is damaged abnormally without reason, Party B shall be responsible for compensation (see the attached table for the equipment and articles provided by Party A).

6. Party B shall check out the meal vouchers provided for employees, submit them to Party A for checking and accounting before the 5th day of each month, and withdraw money in the following month.

7. Party B shall provide meals according to Party A's time. If Party A adjusts the work and rest time, Party B shall immediately cooperate with Party A to adjust the meal supply time.

8. Party B shall save energy for Party A, and turn off water and electricity after meals. If Party B intentionally wastes energy, Party A will fine Party B..

9. during the contract period, party a shall supervise the operation of the restaurant. if party b fails to handle the matters specified in this agreement, party a has the right to terminate this agreement after evaluation.

11. the right to interpret this agreement belongs to party a, and matters not covered shall be settled by both parties through negotiation.

VIII. This Agreement shall come into effect from _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

seal of party a:

person in charge:

date:

seal of party b:

person in charge:

date: