Unit cafeteria management regulations Chapter 1
Chapter I General Provisions
Article 1 In order to improve the management of the cafeteria, to create a warm, hygienic and clean dining environment for the staff, it is hereby formulated.
Article 2 The provisions of this regulation apply to the staff of the cafeteria, the employees who eat in XX.
Article 3 The office and the labor union are responsible for managing the staff canteen and accepting complaints from the canteen staff and the dining staff.
Chapter II Management of Canteen Work
Article 4 The management of the canteen implements the ? Supervisors responsible for the system?
Article 4 The management of the canteen is under the "supervisor responsibility system", i.e. the supervisor of the canteen is fully responsible for the quality of the canteen's food, hygiene, the dining environment and the staff's equipments, etc., and bears the corresponding responsibility for the problems.
Article 5 The staff of the cafeteria is responsible for providing three meals a day for all XX employees.
Article 6 The canteen procurement should be careful, thrifty, appropriate, reasonable arrangements for the amount of meals per day, do not cause dish spoilage, waste or insufficient portions.
Article VII canteen meals three meals a day, style varieties should be varied, every day vegetables, fish, fruits and melons must be fresh, clean, no pollution, no deterioration, no mold, overnight spoiled food is strictly prohibited.
Article VIII cooking dishes, meat, fish and bean dishes to achieve cooked through, the next meal should be back to the pot to burn through. Food is not greasy, monosodium glutamate (MSG), etc. to minimize the use of.
Article IX kitchen operating room equipment, facilities and utensils should be implemented? Setting management? The first article of the kitchen operating room equipment and facilities and utensils should be implemented to ensure that they are placed in a neat and orderly manner, no grease, no dust, no cobwebs, no sewage on the ground, no debris.
Article 10 of the restaurant should be clean, hygienic, ventilated, take a variety of effective measures to eliminate mosquitoes, flies from time to time to carry out the work of the fly, fly curtains should be used, screens, electronic fly killer, fly paper, fly swatters, regular spraying agents, the implementation of bagged garbage and other protective measures to reduce the restaurant flies and mosquitoes contamination to a minimum to achieve no flies, no cockroaches, no fly bites.
Article XI of the table and chair surfaces without oil stains, neatly arranged, often cleaned; ground sweeping once a day, weekly sweeping once a month, a monthly inspection, to maintain cleanliness, glass doors and windows are clean, the ground is clean, no cigarette butts.
Article XII of the tableware should be cleaned after use, there can not be detergent residue, disinfection twice a day, without disinfection shall not be used; disinfection of tableware must be stored in the tableware special cleaning cabinet spare, disinfected and non-disinfected tableware should be stored separately, and have a clear sign.
Article XIII of the cafeteria staff to wait for the leadership, all the workers finished, clean up the desktop, clean up the health before leaving.
Article XIV of the cafeteria staff must be regular physical examination each year, the emergence of unsuitable for the cafeteria work, the dismissal of employment.
Chapter III dining management
Article XV in the staff cafeteria, all employees to pay the partnership fee, the specific charges by the Director of the Office of the research decision.
Article 16 The XX cafeteria provides breakfast and Chinese food in principle, but it can provide dinner for those who stay in XX, work overtime at night or have other special circumstances. Anyone who needs to share the dinner should apply in advance.
Article 17 If the departments and offices have guests who need to eat in the staff cafeteria, they should apply to the office on the same day for less than three people (including), and must apply one day in advance for more than three people.
Article 18 The office accepts applications for meals and is responsible for notifying the staff of the cafeteria.
Article 19 The standard of dishes is 3 meat, 2 vegetables and 1 soup or less. Employees should eat in a civilized manner, should take into full consideration the number of people dining on the day, and play the right amount of food, and try to play as little as possible in case of guests to avoid the phenomenon of insufficient dishes.
Article 20 more guests, the relevant office and did not apply in a timely manner, the head of the office, the staff should first arrange for guests to dine, they ask the cafeteria staff to solve the problem in addition.
Article 21 The cafeteria can not spit, food littering, littering confetti, garbage, no loud noise.
Chapter IV rewards and punishments
Article 22 The management of the canteen staff to implement the assessment score. The content of the assessment to the requirements listed in Chapter II of these provisions shall prevail, the specific scoring standards formulated by the Office, the labor union.
Article 23 The form of appraisal can take the public appraisal, can also form an appraisal group assessment. The office shall set up a mailbox to receive the opinions and complaints of the employees.
Article 24 The appraisal is based on a percentage system and is conducted once a month. Rating full 90 points or more (including) for excellent, 80 points or more (including) for good, 60 points or more (including) for pass, 60 points or less for fail. Article 25 The person who fails for three consecutive times shall be notified and criticized until dismissal. Rated as excellent year-end to give appropriate incentives.
Unit cafeteria management regulations 2
Chapter I General
Article 1 In order to maintain the normal order of the branch cafeteria, to create a good dining environment, to ensure that the meals are hygienic and safe, and specially formulated the provisions of this regulation.
Article II of the canteen open to ** the company's on-the-job employees, not for the time being external services.
The second chapter of the canteen supervisor duties
Article 3 is responsible for leading the cook to comply with the management system of the canteen, the implementation of the food hygiene system, correct service attitude, to ensure the quality of service, the implementation of the specific arrangements for the work to the individual.
Article 4 is responsible for food quality acceptance, quantity review, price supervision and food custody.
Article 5 is responsible for the daily collection of the number of employees to start the meal, have a plan to arrange for the purchase, try to make the food is not surplus and not owed.
Article 6 is responsible for timely bookkeeping and reporting every day, so as to achieve complete procedures, accurate figures and clear accounts.
Article 7 is responsible for announcing the price and quantity of food purchased on a daily basis.
Article 8 is responsible for the costing of the cafeteria, improving the quality of meals and preventing excessive losses and profits.
Article IX is responsible for the monthly summary of employee food costs, reported to the branch before the 5th of each month in the financial payroll deduction.
Article 10 is responsible for supervising the cooks to do a good job of cleaning and sanitation, disinfection, and regularly remind the cooks of health checks.
Article 11 is responsible for safety, fire management, fire prevention, poison prevention, anti-theft, rodent, insect, deterioration and other work.
Article XII is responsible for organizing the monthly warehousing inventory of tableware and utensils, the responsibility of the person responsible for abnormal damage.
Article 13 is responsible for reporting to the dietary management team on a regular basis on the work of the cafeteria and income and expenditure.
Article 14 is responsible for the collection and preservation of cafeteria management files.
Article 15 is responsible for other work assigned by the leadership of the branch.
The third chapter of the kitchen workers code
Article 16 strictly abide by the provisions of the branch, dressed neatly, personal hygiene, diligently clipping nails, wash their hair, not spitting.
Article 17 must check whether the food is spoiled and tasteless when working, and deal with the problem in time.
Article 18 is not allowed to smoke at work, safe operation, eliminate fire safety hazards, skilled use of fire equipment, fire immediately extinguished, and timely report.
Article 19 The tableware should be cleaned, boiled boiling water disinfection, organized and placed regularly.
Article 20 strictly in accordance with the number of meals and food standards and careful budgeting, as far as possible to achieve the color and flavor, variety.
Article 21 The food must be cleaned throughout the cooking process, and vegetables must be cleaned at least twice, in strict accordance with the food hygiene requirements to deal with, prevent food poisoning, and on time, according to quality and quantity of supply.
Article 22 A daily cleanup, a weekly cleaning to ensure that the cafeteria environmental health.
Article 23 All the kitchen supplies that need to be purchased must be submitted to the supervisor of the cafeteria, reported by the office of the designated personnel procurement.
Article 24 Procurement of food, to the principle of good quality and low price, with the relevant personnel to review the quality, quantity and price of food, unqualified food, rejected and dealt with in accordance with the provisions of the law, shall not be misappropriated for any reason.
Article 25: Register the employees' food expenses according to the specified standards and submit them to the supervisor for advance payment.
Article 26 The tableware should be kept in a safe place, and no one should be allowed to take the tableware away for private use without authorization.
Article 27 The tableware must be counted once a day, in addition to the normal loss, if the quantity is insufficient, find out the reason and report to the supervisor.
Chapter IV Employee Meal Conventions
Article 28 The employees who need to eat must complete the meal registration before 8:15 am on the same day, and those who register without eating are responsible for their own.
Article 29 According to the cafeteria open time to eat, the cafeteria open time is as follows: Chinese: 12:00?12:50 dinner 17:15?18:30, the specific meal time according to the time specified by the departments off work shall prevail.
Article 30 The employees should line up for meals and dishes, accept the management of the cafeteria staff, be courteous to each other, do not jump the queue, and do not play more than one person without special circumstances.
Article 31 advocate civilized dining, have a good posture, do not smoke in the canteen, do not spit, do not shout, do not intentionally hit the tableware to prevent others from eating.
Article 32 advocate thrift and frugality, to eliminate waste, after the meal, each finishing desktop, kernels, bones and ribs, leftovers, can not be discarded, should be dumped in the designated bucket.
Article 33 Love public property, tableware can only be used in the cafeteria, and the tableware should be put into the designated location after the meal.
Article 34 If employees work overtime and miss the opening time of the cafeteria, the department must notify the kitchen in advance, otherwise, the inconvenience caused by the department will be solved by itself.
Chapter V Supplementary Provisions
Article 35 The provisions of this *** meeting to discuss the adoption of the **** from **** **** on a trial basis, not exhaustive, according to the branch of the other rules and regulations to implement.
Unit cafeteria management regulations Article 3
Chapter I General
Article 1, in order to improve the management of the cafeteria, for the company's employees and guests to create a warm, hygienic, clean dining environment, specially formulated this system.
Article 2, the Office of the work of the cafeteria to coordinate the management of the Finance Section is responsible for the cafeteria income and expenditure accounting, meal ticket sales, supply section to assist in special needs and bulk food procurement.
Chapter II Cafeteria Work Management
Article 3, the cafeteria staff of the cafeteria food quality, hygiene, dining environment, etc., fully responsible for, and bear the corresponding responsibility for the problems that occur.
Article 4, the canteen staff is responsible for providing three meals a day for all the employees of the company according to the dining standard, and providing catering services for the company's guests.
Article 5, the cafeteria procurement should be careful, thrifty, appropriate, reasonable arrangements for the amount of meals per day, do not cause deterioration of dishes, waste, and do not reduce the standard of meals.
Article 6, the cafeteria food style varieties to change, to ensure that the quality of food, taste delicious.
Article VII, cooking dishes, meat, fish and beans dishes to achieve cooked through, the next meal should be back to the pot to burn through. Food is not greasy, salt, monosodium glutamate, etc. to minimize the use of.
Article VIII, the kitchen operating room equipment, facilities and appliances, to be placed neatly and orderly, no grease, no dust, no cobwebs, the ground to do no sewage, no debris.
Article IX, the restaurant should be clean, hygienic, ventilated, to take a variety of effective measures, from time to time to carry out the work of eliminating mosquitoes and flies, the restaurant mosquitoes and flies to reduce pollution to a minimum, so that there are no flies, flying insects bite.
Article 10, tables and chairs without grease stains on the surface, neatly arranged, often cleaned; ground sweeping once a day, sweeping once a week, keep clean, glass doors and windows, the ground is clean, no cigarette butts, garbage.
Article 11, tableware should be cleaned after use, there can be no detergent residue, not clean tableware shall not be used; clean tableware should be organized and regularly arranged or stored in a special cabinet for tableware spare.
Chapter III Meal Management
Article 12, employees should eat according to the meal time, more than the meal time cafeteria has the right to refuse to supply. Article 13, in the case of protecting the staff of normal meals, the staff cafeteria or entertainment guests, need to apply in advance, the cafeteria should be arranged at their discretion, according to the corresponding cost of meals and drinks fees, instant settlement, no credit.
Article 14, the company provides hospitality to the guests, belonging to which department of the guests, by which department head to apply, make claims, sign the bill. If the department is not clear, the leader or the office will apply and sign the bill. More than one department guests to the table hospitality, by the guests accounted for the majority of the department head application, partnership compensation, negotiation and sign the bill.
Article 15, due to overtime and other special needs, to the staff to add food meals, by the head of the department or office to apply for approval and sign the bill; important activities or festivals of the company to drink Yan, by the Office of the leadership directives to arrange for meals, and is responsible for the signing of the bill.
Article 16, the company's hospitality or staff meals, cafeterias should be provided according to the application standards for dishes, drinks, meals immediately after the applicant or the person in charge of signature confirmation. The company will not reimburse the hospitality expenses exceeding the standard.
Article 17, the company does not usually arrange hospitality customers, laborers to the company, etc. in the cafeteria meals, by the cafeteria according to the cost of charging the appropriate meals, drinks, the company is not responsible for reimbursement. Need to free customers by the supply and marketing section, other personnel from the office issued meal tickets, cafeteria supply by ticket, end of month settlement.
Chapter IV By-laws
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