The canteen management mainly needs to pay attention to food safety, balanced nutrition, environmental sanitation, service attitude and cost control.
food safety: the canteen is a place where catering services are provided, and food safety is the most basic requirement. Canteen management should strictly implement the food safety management system, strengthen the supervision of food procurement, storage, processing and sales, and ensure food safety and hygiene.
balanced nutrition: the meals provided in the canteen should ensure balanced nutrition, conform to the principles of nutrition and meet the physical needs of employees. At the same time, we should also consider the taste of food and the collocation of dishes, so that employees can enjoy health while tasting delicious food.
environmental sanitation: canteen management should pay attention to the sanitation and neatness of the canteen environment, including indoor air quality, cleanliness of kitchen equipment, food storage environment and so on, so as to ensure the environmental sanitation of employees' dining.
service attitude: canteen management should strengthen the cultivation of staff's service awareness, improve staff's service quality and level, and provide excellent service and dining experience for staff.
cost control: canteen management should reasonably control food costs according to the company's economic situation and the needs of employees to ensure the maximum economic benefits.
to sum up, canteen management needs comprehensive management and supervision from food safety, balanced nutrition, environmental sanitation, service attitude, cost control and other aspects. The quality and effect of canteen management are directly related to employees' health and work efficiency, so enterprises should attach great importance to canteen management and provide high-quality catering services for employees.
Precautions for canteen management
1. All the items to be purchased in the kitchen must be reported to the administrative supervisor, and then the personnel designated by the administrative department will purchase them. The purchased documents will be signed by the administrative supervisor, reviewed by the general manager and written off by the financial cashier.
2. The food purchased from the kitchen shall be randomly selected by the administrative department every week, and the contents of the spot check are: food quality and weight. Reject unqualified food and deal with it according to regulations.
3. No one is allowed to take away everything in the kitchen for any reason.
4. Tableware must be properly kept, and no one can take it away for private use without permission.
5. Tableware must be inspected once a day. In addition to normal wear and tear, if there is insufficient quantity in the inspection, it is necessary to find out the reason in time and investigate the responsibility.