Catering management is a compulsory course for tourism management majors in colleges and universities. As a theoretical and practical course of tourism, it is of great significance to construct a perfect teaching system of catering management to carry out teaching and improve the teaching effect of catering management. The following is the catering safety management paper I compiled for you for your reference. Model essay on food and beverage safety management: research on hygienic management of catering industry

Abstract: With the continuous progress of society, the catering industry has developed rapidly, but it has also brought a series of hygienic problems. The emergence of food hygiene problems not only harms consumers, but also affects social stability and harmony. Taking Hangzhou Hotpot Restaurant as an example, this paper studies the hygienic management of catering industry.

Keywords: Hangzhou Hotpot Restaurant; Catering industry; Health management

Chinese library classification number: F592.6 document identification code: a article number: 1674-9324(2115)37-1139-12

In today's era of diversified catering, how can hot pot be used? Hemp, spicy and fresh? Its characteristics are deeply loved by consumers and very popular in today's society. Whether it is a gathering of friends or a family reunion, hot pot is an ideal choice. It is the consumer's pursuit of this delicious food that makes more businessmen see the huge benefits behind it, but in the eyes of some businessmen, there are only benefits. In October, 2115, Zhejiang media exposed the unknown side of Hang Cheng Hotpot Restaurant through an unannounced visit. Dirty, messy and poor? It is shocking. Consumers really can't imagine that under the seemingly glamorous decoration, it is actually such a scene. If there is a problem with food hygiene, it should be rectified, and severe punishment will be imposed and will not be tolerated. For this reason, the catering industry in Hangzhou has encountered an extremely severe rectification storm. On October 6th, Hangzhou Municipal Market Supervision Administration launched a special rectification campaign for catering food safety in the whole city. In the whole city, 3,123 hot pot restaurants and large and medium-sized catering enterprises were investigated, of which 1,557 were ordered to rectify, 144 were ordered to suspend business for rectification, and 196 were ordered to close down. 2,156 employees stopped working and were unemployed, and 924 people were re-employed after passing the medical examination; 1118 kilograms of ingredients from unknown sources and 114 packages of soup were seized. It's really unbelievable to see such data. This paper takes the hot pot restaurant incident in Hang Cheng as the research object, analyzes its existing health management problems, and puts forward corresponding improvement and measures, so that consumers can more clearly understand the health management status of food and beverage outlets and eat with confidence.

1. Hygienic management problems in Hang Cheng Hotpot Restaurant

1. Low staff recruitment requirements and high turnover. The recruitment requirements of employees in the catering industry are very low because of salary, but this does not mean that even health certificates are not needed. The health of employees in the catering industry is closely related to the health of consumers. If employees suffer from infectious diseases, it is easy to pass them on to consumers through these foods, which will have an impact on consumers' health. However, in the Hang Cheng hot pot restaurant incident exposed by the media, the hot pot restaurant did not need to show employee certificates when recruiting employees, and the waiters with colds did not rest and went to work sick, regardless of whether their germs would be transmitted to consumers. Because of the low requirements for recruiting employees, the comprehensive quality of some employees is low, which leads to the decline of service quality, and service is the key to the success or failure of business. Under the same conditions, different service quality will lead to different results. However, in the Hang Cheng hot pot incident exposed this time, the waiters didn't answer the questions asked by the customers truthfully and cheated the consumers. This phenomenon is ultimately due to the imperfection of the management system. The large turnover of staff has always been the norm in the catering industry, which is also one reason why small restaurants recruit employees without health certificates. Job seekers are unwilling to spend a sum of money for health checkups, and restaurants do not want to give up this job seeker because they have no health certificates because of the difficulty in recruiting employees. At the same time, another reason for the high turnover of restaurant employees is low salary and no prospect planning. Salary determines an employee's work passion and attitude. If there is no balance between his own efforts and rewards, employees will lose their enthusiasm for this job. Compared with salary, job seekers pay more and more attention to prospect planning. A good prospect planning can make employees not care too much about salary and make their work full of passion. However, as far as the results of the catering industry are concerned, it is not satisfactory, which is also an urgent need for personnel management of catering.

2. Cheating broth and recycling leftovers. As we all know, the soup stock of hot pot should be made of bones, but it is found that it takes time, effort and land to cook the soup stock in this way, so operators generally don't use this method. They use a soup bag base called beef bone powder, as long as boiling water is used, the so-called? Soup? It comes out, which is convenient and low-cost, so it has become the secret of the hot pot industry to make soup stock by blending powder packets. In this hot pot incident, almost all the soup stock in hot pot restaurants was blended with powder packets, and the waiters and managers assured the customers that the soup stock was cooked with fresh bones, but the actual result was chilling. In fact, it is not only the hot pot industry, but also in other catering industries, it is also common to cheat the soup. In the catering industry, the most taboo is the recycling of leftovers, but this is the unspoken rule of the industry. Consumers don't cherish food, order a lot but eat little, wasting a lot of food, but this gives operators a chance to save costs. They repackage leftovers and recycle them again, regardless of consumers' feelings. The reporter learned about the operation process of the kitchen in the hot pot restaurant through unannounced visits. On the surface, the manager of the restaurant declared that all leftovers should be dumped. In fact, leftovers should be recycled in a unified way. Regardless of the health of consumers, the operators of Hangzhou hot pot restaurants recycle leftovers to save costs for their own desires, but they don't know that the consequence of doing so is to destroy their reputation and at the same time affect their brands.

3. The sanitary condition of the kitchen is worrying. The kitchen is the most important place in a restaurant, and the hygienic condition of the kitchen determines the hygienic condition of this restaurant. A clean and tidy kitchen will enhance consumers' recognition of food. A clean and tidy kitchen is a good way to attract consumers, and consumers can only feel at ease if they eat safely. However, the situation of the kitchen in Hang Cheng Hotpot Restaurant is really worrying, and there are so many problems, such as the disinfection of kitchen utensils is not in place: the staff took out the tableware after five minutes of disinfection, and if there were still vegetable residues on it, the staff picked up unclean towels to brush them. They don't care whether tableware disinfection is thorough or not, whether it will have an impact on consumers, they only care about efficiency; Secondly, the staff's bad working habits. The food-preparing staff started to plate fruits without gloves and masks, and they didn't keep their hands clean, and they didn't wash the ingredients carefully. What's more exaggerated is that the ingredients were actually washed in sewage, regardless of hygiene. What's even more irritating is that the staff couldn't smell which one was vinegar because of a cold, and the result was actually identified by tasting. Because the kitchen is poorly ventilated, it is easy to cause the kitchen environment to be humid, and the employees know this but they will not pay attention to it.

II. Contents of special rectification activities of relevant departments

In response to the hot pot incident in Hang Cheng, relevant departments carried out special rectification actions on catering food safety. The key targets of rectification are hot pot restaurants, large and medium-sized restaurants, food cities, food streets and other catering concentrated areas. The key contents of rectification are personnel health management, food safety management, operation standard management, food additive management and waste oil management. While rectifying, implement? Five? All: those who have no health certificate will be suspended from their posts; No disinfection facilities or equipment can not be used, will be closed for rectification; If the source of the ingredients is unknown, it will be suspended; Anyone suspected of violating the law shall be put on file for investigation; Anyone suspected of committing a crime shall be transferred to the public security department.

3. Relevant countermeasures to improve catering hygiene management

1. Improve the comprehensive quality of catering employees. Article 34 of the Food Safety Law stipulates that food production and marketing personnel shall have a health examination every year and can only take part in the work after obtaining a health certificate. Job seekers holding health certificates are responsible to consumers, and enterprises should strictly control them. At the same time, enterprises should also implement the talent strategy. Every industry is inseparable from talents, and only talents can drive the orderly development of enterprises.

The rapid development of enterprises needs to comprehensively improve the comprehensive quality of employees and the management level of managers, strive to cultivate professional talents, establish a complete training system suitable for the development of enterprises, and adopt different methods for different employees to comprehensively improve the comprehensive quality of employees; Formulate a scientific and reasonable performance system to make employees pay attention to their work and strive to improve the service quality of employees for their own interests.

Only when the comprehensive quality of employees is improved in an all-round way, can their behaviors meet the requirements of enterprise positions, and can they effectively perform their duties and complete their tasks. Therefore, improving the overall quality of employees is the premise to solve other problems. At the same time, enterprises should also provide a good development space for employees, so that employees can have a clear career plan. Only when enterprises treat employees with care can employees work with care.

2. Strengthen internal and external supervision. Enterprises should strictly demand employees and strengthen mutual supervision. After all, the supervision and inspection of relevant departments are not followed up all the time, and the daily supervision requires the concerted efforts of all employees. Managers should formulate a complete reward and punishment system to stimulate employees' enthusiasm and require employees to develop good health habits, not only to have good work habits and strictly follow the rules and regulations, but also to maintain their own good living and health habits, pay attention to gfd and keep healthy, so as to provide better services. Relevant departments should strengthen the supervision of the catering industry, and establish and improve a unified catering safety supervision standard system. In accordance with the requirements of modern concepts and sound systems, we will further improve the licensing, supervision and testing systems of catering health services.

take temporary spot checks on the catering industry from time to time, and at the same time try unannounced visits and on-the-spot inspections on individual restaurants, so that operators can consciously abide by relevant rules and regulations. Expand the construction of law enforcement supervision team and improve the allocation of human resources; Strengthen the training of supervision and law enforcement personnel, through learning laws and regulations, improving skills and improving work style, so as to meet the requirements of improving the overall comprehensive quality, standardize law enforcement procedures, and achieve strict, civilized and fair law enforcement.

3. Make a reasonable management system and strictly abide by laws and regulations. Pragmatic foundation, strengthen internal staff training and improve the overall quality of employees; Strengthen management, strengthen supervision and management, and consciously abide by enterprise rules and regulations; Integrate human resources, formulate and implement talent strategy, and improve the overall competitiveness of enterprises. Strengthen legal publicity, increase penalties for violations of law and discipline, so that more operators can understand the law and consciously abide by laws and regulations. At the same time, through the power of the news media, strengthen the publicity and training of catering safety management, so that every operator can attach importance to the importance of catering safety management. Through various channels and effective ways, we will strengthen the guidance of public opinion and guide the public, news media and other forces to actively participate in the supervision of catering food safety. Vigorously publicize the "Food Safety Law" and promote the public's awareness of prevention.

The hot pot restaurant incident in Hang Cheng has reminded the relevant departments and taught these operators a profound lesson. Today, with the rapid development of catering industry, more and more catering hygiene problems are exposed. If not solved in time, it will cause irreparable losses, panic the public and even have a certain impact on social stability. Therefore, the hygiene management of catering is urgent. Through this incident, the relevant health supervision departments should attach great importance to the hygiene problems of catering, deeply understand the problems existing in all aspects of catering hygiene management, and deal with them in time. At the same time, strengthen the publicity of laws, standardize safety supervision and management procedures, strictly enforce the law, and crack down on all kinds of undesirable phenomena. At the same time, other catering enterprises should take this as a lesson, strictly require employees to act in accordance with rules and regulations, maintain the hygiene and safety of catering food, and ensure the healthy development of the catering industry.

references:

[1] Liang Chengnan. Discussion on the food hygiene supervision and management mode of catering industry in China [J]. China Health Industry, 2112, (14).

[2] Wang Shengjun, Qin Lu. Breakthrough of fine management of catering enterprises: starting from data management [J]. China Market, 2113. Li Chenglong. Research on the development of China's catering industry under the global post-financial crisis [J]. China Market, 2113, (43). Fan Wen 2: Food safety management of hotel catering

Abstract Food occupies a major position in people's daily life, and food safety is also one of the focus issues that people pay attention to. With the strengthening of people's awareness of food safety and the supervision and standardization of relevant systems, food quality in China has been paid more and more attention. However, in recent years, food safety incidents that endanger people's lives and health have occurred frequently. From Nanjing Guanshengyuan Food Factory in 2113? The moon cake incident? By 2116? Pomacea incident? Until 2118? Sanlu Fuyang milk powder incident? In recent years? Clenbuterol incident? 、? Waste oil? It shows that the food safety problem in China is serious. On the one hand, these incidents exposed the weak supervision of food hygiene and safety, and at the same time triggered the concern of the whole society about hygiene and safety. The public safety awareness has been greatly enhanced, which has also intensified the supervision of catering food safety in hotel enterprises.

Keywords food safety; Health hazards; Hotel catering; Food safety

Chinese Library ClassificationNo. R155.5 Document IdentificationNo. A ArticleNo. 1114-7484(2113)15-1856-12

1 The importance of food safety management in restaurants

Catering and guest rooms are the two pillars of hotels, and catering business has always been the main source of hotel income. Statistics show that the income composition of star-rated hotels is: guest room 8%, catering 36%, rent and other 7%, small business department 5%, spa and fitness 3% and communication 1%.

There are many links in hotel catering business activities, and food safety involves many aspects. It is the most complicated business activity.

Good catering management is an important part of hotel management. Customers' satisfaction with hotel catering mainly involves two aspects, intangible products and tangible products. Mainly in the service process and food. From the perspective of catering hygiene, this mainly shows the standardized service of service personnel, dining environment and dishes.

2 Hygienic hazards in the restaurant

2.1 Hygienic hazards in the dining environment

The restaurant is a place for guests to eat, and its decoration, facilities and equipment are clean. The air quality of the dining environment is very important for the corporate image of the hotel. The whole experience of guests in restaurants is often formed in the process of catering consumption, no matter which link is out.