General: In order to maintain the normal order of the company's cafeteria, to give all employees an excellent dining environment, specially formulated this system.

1. Management of the kitchen

1.1 Kitchen workers code, health regulations

1.1.1 strictly abide by the provisions of the company, personal hygiene, diligently clipping nails, haircuts, do not spit.

1.1.2 Work must be self-check whether the food spoilage, odor phenomenon, found that the problem is dealt with in a timely manner.

1.1.3 Wear work clothes at work, smoking is strictly prohibited at work.

1.1.4 Strictly follow the food hygiene requirements to operate, to prevent food poisoning.

1.1.5 Wash the clean tableware should be organized and regularly arranged.

1.1.6 Strictly according to the standard of food in the work of the fine-tuning, in order to maximize the color and flavor, patterns, varieties of diversity.

1.1.7 The whole cooking process must be carefully cleaned and clean and on time, according to quality and quantity of supply.

1.1.8 Clean up every day, three times a month, to ensure that the kitchen environment hygiene.

1.2 Management System

1.2.1 The kitchen of all required purchases must be submitted to the administrative director, and then by the administrative department designated personnel purchasing, purchasing documents in accordance with the procedures: the administrative director's signature - general manager audit - financial cashier's office write-offs

1.2.2 Kitchen purchases of food, by the administrative department on a weekly basis from time to time. Food purchased by the kitchen, by the administrative department from time to time every week to carry out random checks, random checks: food quality, weight. If the food is not qualified, it will be rejected and dealt with according to the regulations.

1.2.3 No one may take away any items from the kitchen for any reason.

1.2.4 Tableware must be kept in a safe place, and no one can take away tableware for personal use without permission.

1.2.5 Tableware must be inventoried once a day, in addition to normal wear and tear, there is a shortfall in the number of inventories need to promptly identify the reasons and responsibility.

2. Employee dining convention

2.1 Meals are in the dining room, any other place in the plant shall not be cooked meals.

2.2 Strictly in accordance with the dining room meal time to eat, the restaurant opening hours are as follows:

Breakfast: 07:00-7:40

Midday: 12:00-12:30

Dinner 17:30-18:00

Specific dining conventions

Specific dining conventions

2.1 All meals are held in the dining room, no cooking in any other place in the factory.

Specific meal times are subject to the time specified in the off-duty schedule of each department.

2.3 Employees must queue up and accept the management of the kitchen staff and security guards when they take their meals/food. They are not allowed to cut in line, not to prepare, or to take more than one portion per person.

2.4 Have a good posture when eating, no waving chopsticks, spoons, forks to prevent neighboring tables.

2.5 No loud noises, no banging of bowls, chopsticks and spoons during the meal.

2.6 The kernels of bones, leftovers and leftovers should not be discarded. After the meal must each organize the table, dumped in the designated bucket class.

2.7 Frugality and economy, how much food, how much to avoid leftovers.

2.9 Smoking is prohibited in the cafeteria.

2.10 Where the cooperation of manufacturers to the factory to discuss the official personnel, can be in the cadres dining room, but must be in the morning at 10:00, 15:00 pm before informing the kitchen, the negotiating department cadres to bring into the dining room meal.

2.11 Departments that work overtime until 23:00 in the evening or start the night shift must notify the kitchen before 16:30 in the afternoon, so that the kitchen can prepare for the work, and the inconvenience caused by late reporting for dinner will be solved by the management of the departments themselves.

2.12 The first and fifteenth of each month to implement the additional meal system, the diner must hold a ticket for additional meals.