2018 Employee Canteen Rectification Program Template (2 articles)

Program 1: Company Canteen Rectification Program

In order to provide employees with a better dining environment, to ensure that everyone in the cafeteria can eat a more healthy and safe meal, to provide more convenient conditions for everyone, and to improve the existing problems of the cafeteria, in this year, the Department of Administration will be the cafeteria The administrative department will carry out a comprehensive remodeling of the cafeteria this year.

First of all, the current problems in the canteen are as follows:

1, the canteen public **** area and the operating room walls have not been painted for many years, the wall due to climatic reasons appeared warped skin and moldy phenomenon, it looks extremely unattractive, and the wall is dark with dirty stains.

2, the package room wall is also relatively old, simple decoration, fittings unprofessional, need to be refurbished.

3, the cafeteria operating room items stacked too much, the layout is unreasonable and unattractive.

4, dining chopsticks open to prevent, reach in and take, the use of unhygienic.

5, the menu board is not obvious, the daily menu we rarely pay attention to.

6, chef clothing is not professional enough, the chef did not bring a mask to play food.

7, the cafeteria purchased by the general increase in the price of food, the need to increase the purchase cost price.

8, the employee's belongings, bags are placed on the dining table, cluttered piles, irregular, and encroachment on the desktop can not use the desktop dining.

9, the cafeteria more oil stains, desktop, placed items difficult to scrub.

10, toothpicks, drawer paper placed haphazardly.

11, the window on the left side of the staff to bring their own food miscellaneous placed, looking unattractive.

This is the current canteen exists 'a series of problems, according to the above problems, combined with the actual situation of the company, the canteen will be transformed as follows:

1, the canteen dining area and the operating room wall repainting. Estimated quotation is as follows: Area to be painted: public **** dining area

operation room area

private room area

① material cost: xx

② labor cost: xxx

③ time limit: xx

2, private room for repainting and construction of the wall enclosure, tablecloth replacement, lamp replacement, desktop configuration bouquet. Expected quotation: enclosure wallpaper area and quotation

Tablecloth quotation

Lighting quotation

bouquet of quotes

3, the operation of the room to organize the establishment of the storage room, the establishment of the canteen raw materials used in the details.

4, the procurement of chopstick sterilizer, rice bucket, placing racks and other accessories.

Estimated price: ① chopstick sterilizer (general chopsticks box 30 yuan, stainless steel ultraviolet chopstick sterilizer box 80 yuan, automatic high-temperature ozone sterilizer 300 yuan)

② rice bucket 100 yuan

③ placed on the shelf company to build.

5, the procurement of new menu boards and installation of obvious decorations placed in the window to play food. Estimated quote 100 yuan

6, uniform clothing, clothing logo Tachibana word or wear a badge. Cooks are required to wear masks for playing dishes. Estimated price of $100

7, apply for upgrading the price of food.

8, additional luggage items placed cabinet.

9, buy Amway multi-functional cleaner. Estimated price of 50 yuan

10, the cafeteria to place paper towels, toothpicks for dining staff to use, and placed in the left side of the window to beat the food.

11, the cafeteria window on the left side of the staff to bring their own food uniformly placed in the food window under.

The above is the main program about the rectification of the cafeteria, the overall offer in accordance with the consulting price, there may be a gap with the actual situation, which is normal. Cafeteria renovation and management is an important part of the administrative logistics work, cafeteria health and safety work is also related to the health of the staff of the top priority, the Ministry of Administration will make more efforts to improve the cafeteria in the future, so that the management of the company's cafeteria can be on a new level.

Program 2: the company's staff canteen management rectification and optimization program

A few days ago, for the new catering company operating delivery of the actual problems and the actual research of the canteen resources, in summary of the past outsourcing of the staff canteen supervision and management of the past experience on the basis of internal thematic discussion and analysis, specially formulated to rectify the program, the plan to take the following four measures to rectify:

a, according to the The current situation of the dining hall resources refinement of resource layout, use, management, maintenance project work process (Annex 1)

Second, the dining hall within the dining room area (drawings) the use of management guidelines and operating procedures (Annex 2)

Third, the establishment of a sound management system of the staff canteen summary of the work of the various management systems and the process of the planning table (Annex 3)

Fourth, the dining hall management (5S management guiding ideology) The design of the various standards (Annex 4)

In order to change the status quo of the management of the staff canteen through the above measures, to create a clean, hygienic, bright and orderly dining environment, to achieve the effect of employee satisfaction with thoughtful service, prompting the contractor to be more detailed and better to do a good job of service.

Description:

1, the original plan for each meal delivery service mode to be this canteen rectification measures to improve (planned for the end of June), will be standardized to improve!

2, the staff canteen management rectification program funds budget table (1) list of items (2) procurement projects (3) minor changes in the project works (Annex 5)

Program 3: staff canteen rectification program

First, the current situation of the canteen:

1, the canteen is now the most important problem is the quality of food is not pass (mainly refers to the color, aroma, taste and hygiene) judging criteria for the Meals waste more.

2, food hygiene is not good enough to respond to the storage of ingredients and kitchen, warehouse, restaurant sanitation and personal hygiene of the chef.

3, food safety is also the primary consideration, after meal time the canteen can not be completely closed situation, for the storage of food and ingredients in the kitchen is not safe, worried about man-made tampering, triggering the physical discomfort of the dining staff. Ingredients The cleaning is not up to standard, especially in summer, vegetables and other ingredients contain a lot of pesticides, need to be repeatedly cleaned to ensure that the entrance to the health, to ensure that the dining staff to eat healthy food.

4, ingredients storage, frozen food integrity directly into the refrigerator and freezer. It is not conducive to freezing when consumed is not conducive to cleaning, part of the amount of food is relatively large, after the food melted and divided into parts that do not need to go into the freezer again the ingredients are not fresh will cause waste.

5, the limitations caused by meal tickets, meal tickets set to avoid waste, and easy to count the number of meals.

Caused inconvenience and dissatisfaction of workers in the workshop, resulting in a very busy work without tickets to starve, with tickets may not eat enough, there is no willingness to eat dumped, there are tickets do not have to end up in the dormitory to eat instant noodles and so on.

The company provides free food and accommodation to employees, although not at no cost, but the company does not carve deductions on the diet of everyone, since the money spent, we did not eat well, is a waste, which requires the kitchen work to rectify.

Second, the cafeteria existing staffing and salary levels (***6 people, monthly wage bill is expected to 17,700 yuan including insurance)

frying pan 3 people (responsible for back to the Han stove breakfast, Chinese food, dinner, late-night snacks)

1 person has been regularized 3500 yuan / month, 1 person in January 20xx to be regularized salary of 3500 yuan, 1 person is still not yet due salary 2700 Yuan. Help cook 2 people (responsible for back to the Han stove kitchen, dining room health cleanup, washing and picking up vegetables, vegetables, playing meals,

1 person in January 20xx to be regularized expected wages 1800 yuan, 1 person is not yet due wages 1500 yuan.

Workshop delivery staff 1 person (responsible for the distribution of dinner and evening snacks, cafeteria garbage removal, maintenance of food trucks, cleaning of health) not yet regularized wages of 1500 yuan.

Third, the rectification program

1, first of all, the kitchen, the restaurant environmental health rectification, kitchen interior items rearranged placement, clean up the ground is not long-term placement of ingredients small appliances, all items on the shelves into the cabinet, tools, utensils placed neatly, cleaned every day, regularly (10 days a disinfection, disinfection of the summer once every 5 days). The kitchen operation room does not store any ingredients and finished food after the meal time.

Purchased ingredients need to be initially cleaned and disassembled before they are stored in the warehouse, and bagged for storage in refrigerators and freezers. After meat is purchased, it is uniformly cleaned initially and then bagged according to the amount used each time, with one bag for each meal, which can eliminate the unfreshness caused by repeated melting of food. Other vegetables and other ingredients should also be pre-cleaned and stored after purchase. When you need to use the ingredients to clean also need to comply with the operating procedures, the administrative department at any time to spot check.