People eat for heaven, the country is people-oriented, for the enterprise, the cafeteria is equally important. In view of the company's employees on the canteen has more scattered views, specially formulated this reform proposal program, I hope to make the canteen as much as possible to meet the requirements of most people.
First, health improvement
This topic is a cliché, while the cafeteria in this regard also spends more thought, however, the staff for the cafeteria health is still different views. The main problems can be summarized into two categories: 1, canteen workers health; 2, canteen hardware health.
For the above two types of problems, the following program:
1, canteen workers health:
① , in the canteen workers are equipped with health certificates on the basis of regular annual health certificates by the company to organize a health certificate for the (health certificates are valid for one year), to avoid forgetting the expiration date of health certificates and cause unnecessary trouble, the time of the first week of March each year. Sunday.
②, the cafeteria workers wear labor insurance products, which are already in use: hats, masks, aprons; not used and need to subscribe to the following: special tops, special pants.
③, regular inspection of the cafeteria workers nails, hair and other parts of the easy to produce dirt. If found to be non-compliant, then the penalty equivalent to the administrative monitoring system blue card warning (one point deduction).
2, the cafeteria hardware health:
① , the cafeteria needs to be equipped with an anti-fly UV fly lamp.
②, the cafeteria needs to be regularly anti-rodent and anti-insect treatment, it is recommended to ask a professional company to deal with.
Second, the discipline to improve
Cafeteria staff in the process of playing meals, other non-health qualifications, non-cafeteria internal staff, are not allowed to enter the cafeteria.
Third, the mode of improvement
Mode of improvement: that is, the reform of the mode of playing meals and dishes. The current mode of playing meals, the whole company are eating meals need 30 minutes to play time, and some? Popular? Dish behind the colleagues basically never on. For these two points, the following recommendations:
1, the canteen to change the existing model, every day to do two meat dishes, two vegetarian dishes. Each employee fixed package of one meat and one vegetarian, pricing 3 yuan / person.
2, the two sides of the window to play vegetables, the middle window to play rice, rice is free to eat, but are not allowed to take out of the cafeteria to eat.
3, the unified use of stainless steel rice pots, provided by the canteen, the rice eaten after all into a special bucket, to facilitate the cleaning of the canteen staff.
Staff on the canteen comments and suggestions of the fifth
(a) universities must strengthen the supervision and management of the canteen
The college food service is an important piece of the market, the catering supply is good or bad directly related to the interests of the majority of people. Schools on the one hand to give positive guidance and support to promote its development, on the other hand, we also need to pay attention to regulation and supervision, take due responsibility.
One should control the price. The main function of the cafeteria in higher education is to provide students with catering services, with obvious public welfare. Strengthen the management and supervision of the student cafeteria is first of all to control the price, the public cafeteria dining prices to implement the maximum price.
Secondly, we must strictly school food and beverage business access system. The contracting of the cafeteria to implement a strict public bidding system. The bidding party must have a health license, health certificates of employees and food hygiene knowledge training certificate, and the canteen food hygiene and safety as an important indicator written into the contract.
Third, we must establish an inspection and evaluation system to strengthen supervision. To establish? A sound system of assessment indicators of the cafeteria, to strengthen the inspection and assessment. And set strict supervision measures, found that the problem is quickly and seriously dealt with, in order to ensure the healthy development of the university catering market.
(ii) The state, the government and the school should give the necessary support to the student cafeteria.
The school is a non-profit organization, for the student canteen should also be a non-profit organization. Therefore, the state and government should give some lenient policies and subsidies to ensure the sound operation and sustainable development of canteens.
First, the government can exempt the student canteens from the turnover tax collection, for this part of the money saved, the canteens can be used to improve some of the equipment in the canteens.
Secondly, the government can charge students' canteens for water, electricity and gas at residential prices, which will enable the canteens to save money and further reduce the price of canteen meals.
Third, the government can establish a direct supply base of raw materials to the canteen, involving rice, oil, noodles, meat, eggs, vegetables, etc., can also take a unified procurement, and give subsidies for transportation costs, reduce transportation costs.
Fourth, the government or the school can give appropriate financial support.
(C) cafeteria to grasp the quality of meals, dining environment
The second focus of a good college student cafeteria is to improve the quality of meals. Cafeteria should be put forward quality assurance, to attract the patronage of students, to ensure that students trust the quality of the cafeteria. This is not only a kind of affirmation, but also can give students credibility and security.
One should always organize cooking skills competitions. Cooking contests are held from each canteen to draw chefs, the winners are rewarded, through the cooking skills competition, so that the canteen chefs can learn from each other to learn to cook, and improve the food.
Second, we must regularly organize meal quality, quality service evaluation activities. The winning canteen to give collective rewards, promote the canteen to find ways to do a good job of food, improve the quality of food and service attitude.
Third, the cafeteria to ensure the quality of meals, such as meals to strengthen the insulation work, so that the class is relatively late students can eat hot meals; the use of ingredients, should try to use fresh ingredients to ensure that the taste of meals.
Fourth, the dining environment is also an important indicator of the evaluation of the cafeteria, whether it is the use of tableware or the place where the seat is affected by the student's meal. The cafeteria should regularly disinfect the tableware and clean the dining environment.
(D) improve the quality of canteen staff, the formation of a good service atmosphere
First, the development of standardized working principles, each staff member in accordance with the standard of work, to facilitate the assessment, to provide services to the students, the service staff required to smile, civilized and polite demeanor, so that the students to select the best service personnel, which can play an exemplary leading role.
The second is to strengthen the canteen staff team building. The ideological and moral quality and business skills of the staff should be trained before taking up the job.
(E) to allow college students to participate in the management of the cafeteria
First, a student meal life will be held once a semester. Inform the management of the canteen food, listen carefully to the views and suggestions of students, the implementation of democratic management of food, so that students participate in the management of the canteen. Improve and enhance the quality of food, so that most students are satisfied.
Secondly, each canteen set up a suggestion box to solicit the opinions of college students on food, and according to different students' tastes, rationalization suggestions and requirements to arrange food, to solve the problem of difficult to adjust.
Third, let the students directly involved in the management of the cafeteria, or personally under the cafeteria to help cook, for college students to create a first-hand experience of the work of the cafeteria staff, to develop the habit of respect for the staff of the cafeteria, the two sides of the contradiction between the positive role in the dissolution.