The development of staff canteen management system, the purpose is to effectively do a good job in the company canteen work, to ensure that the work of the company canteen to follow the rules and regulations, to maintain the normal order of the operation of the company canteen, to protect the interests of the majority of employees. The following is the content of the employee cafeteria management regulations I brought for you, welcome to see.

In order to strengthen the management of the cafeteria, to create a warm, hygienic, clean dining environment for employees, to ensure that the staff of the normal dining and food hygiene and safety, especially the development of this provision.

First, the chef is responsible for the cafeteria food, vegetable procurement, to plan procurement, careful budgeting, and practice economy. Should pay attention to professional ethics, is strictly prohibited procurement, cooking spoiled food, to prevent food poisoning; and pay attention to the frequent collection of staff suggestions, and constantly improve the level of work and quality of service, so that cooked food, flavorful and tasty, sufficient food, equal treatment.

Second, the facilities and utensils in the kitchen operating room should be placed in a neat and orderly manner, no sewage on the ground, no debris; the restaurant should be clean, hygienic, to ensure that the cafeteria health in line with the prescribed standard requirements. Public tableware should be cleaned and disinfected after use; garbage should be disposed of in a timely manner; smoking is prohibited in the cafeteria, no loud noises, no spitting, no littering. Violators are fined 10 / times, more than three times (including three times), a fine of 50 yuan / times.

Third, we must take care of the restaurant utensils, not greedy for small gains, placed in the public **** any object within the premises, shall not be moved or diverted to other uses. Damage to various types of equipment, tableware without reason, should be compensated.

Fourth, the cafeteria staff must pay attention to good personal hygiene, should be an annual health check. Do diligently cut nails, wash hands, change, wash work clothes, wear work clothes during the work, adhere to the operation after washing hands.

Fifth, do a good job of security. The use of cooking equipment or utensils to strictly comply with operating procedures to prevent accidents; flammable, explosive substances should be placed in strict accordance with the regulations to prevent accidents; cafeteria staff before leaving work, to close the doors and windows, check the various types of power switches, equipment and airlock valves, etc., to ensure that it is in a safe state before leaving.

Six, adhere to the opening of the meal on time, the cafeteria three meals a day, the varieties should be changed frequently, adjust the food style, and strive for balanced nutrition, every Sunday to develop the next week's recipes, and rationalize the amount of meals per day, do not cause the dishes to deteriorate, waste, or portion is not enough.

Seventh, we should be self-centered, civilized dining. Dining staff should strictly abide by the meal time (6:50-7:50 a.m., 12:00-13:30 p.m., 18:00-19:30 p.m.; 17:30-19:00 p.m. in winter time), it is prohibited to dine in advance; dining, should be the first in ? Meal registration form? When taking a meal, you should first type in the corresponding position of the "Meal Registration Form". Employees who go out to eat, must inform the cafeteria staff at least 2 hours in advance.

Eight, dining staff must consciously maintain the restaurant health, in addition to cleaning dishes, prohibited from entering the operating room.

Nine, the guest meal should be issued by the office in principle, after the notification of the single meal, such as special reasons for the order is not timely, after the meal, the chef should be timely to the office to make up for the single, the guest meal at the end of the month when the settlement will be based on the office of the single bill for settlement. If the boss (Mr. Feng, Mr. Di, Mr. Wang) brings someone to have a temporary meal, the signature of the boss shall prevail. In addition, it is strictly prohibited for anyone to bring people to the restaurant for private dining in any way. Those who bring outsiders to dine privately will have their corresponding dining expenses deducted from their monthly salary.

This provision is implemented since the date of issuance, the previous provisions of the contradictory at the same time null and void.

Office

a) Strictly abide by all the company's rules and regulations. On time to and from work, adhere to the workplace, obey the organizational arrangements, in case of trouble to ask (cancellation of leave, without the consent of the unauthorized departure from the workplace.

two) establish the wholeheartedly for the staff service thinking, professional ethics. Civilized service, amiable attitude, active and enthusiastic, courteous, love of duty, conscientious and responsible. Do cooked food, flavorful and delicious, meals rationing, food weighing, treating people equally.

Third, to comply with the financial discipline. Employee meals are collected (paid) meal ticket, prohibit the collection of cash. Cooking staff in accordance with the provisions of the monthly payment of dining fees, strict registration procedures. Anyone who eats in the cafeteria shall be charged in accordance with the prescribed standards. No unauthorized sale of items that have been warehoused.

four) adhere to the physical acceptance system, good cost accounting. To do day-to-day, month-to-month, the account is consistent. Monthly inventory once a month, the first half of each month to regularly publish accounts, accept the supervision of employees.

V) care for public property. Canteen all the equipment, tableware registration, accounts, not greedy for small advantages, placed in the public **** any object within the premises (public or personal), shall not be casually moved or taken for its use. Damage to various types of equipment, tableware without reason, to pay the price.

six) do a good job of personal hygiene of cooking staff. Do wash your hands, cut your nails, change and wash your work clothes, and wear work clothes and hats when you work. Cooking staff for an annual health check, no health certificate, not allowed to work in the cafeteria.

vii) plan procurement, strictly prohibit the purchase of rotten, spoiled food, to prevent food poisoning.

viii) Arrange the staff dining queue, shorten the queuing time, and open the meal on time. Develop a daily recipe, breakfast, lunch, dinner varieties to be more styles, improve cooking techniques, improve staff meals. For work needs can not be on time meals and temporary meals, can be booked beforehand and notification.

ix) do a good job of safety. The use of cooking equipment or utensils to strictly comply with the operating procedures to prevent accidents; strictly prohibited with unrelated personnel into the kitchen and storage room; flammable, explosive substances should be placed in strict accordance with the provisions of the regulations to prevent accidents; cafeteria staff before leaving work, to close the doors and windows, check all types of power switches, equipment and so on. Administrators should always supervise, check, and do a good job of anti-theft work.

x) Strengthen management, unity and cooperation, strict implementation of various rules and regulations, and the successful completion of all work tasks.

The first responsible person and the scope of management

1, by the Group Administration Department is responsible for the company's kitchen management.

2, by the Group Administration Department? Logistics Specialist is responsible for managing the purchase of kitchen materials, hygiene, the number of meals, menu management.

3, the logistics commissioner is responsible for providing the number of people who come back to eat at lunch, and to arrange for the late return to the company's lunch. 4, the kitchen chef is the first person responsible for the kitchen work, responsible for the company's lunch and dinner cooking, sanitation and cleaning. Public tableware cleaning and sterilization.

5, the chef should cook lunch according to the menu provided by the company.

6, when the kitchen cooking materials are insufficient, the chef will fill out the "Purchase Request Form" and submit it to the logistics specialist, who will arrange for the purchase after verifying and reporting to the Group Executive Director for approval. The second chef management

1, responsible for lunch catering materials (meat, vegetables and other non-staple food ingredients) purchase. Condiments, staple food ingredients and cleaning supplies and other shortages, in advance to the logistics commissioner to apply for replenishment.

2, to ensure that the food ingredients are fresh, clean and hygienic, non-toxic and harmless, to ensure the health of the company's employees. 3, according to the logistics commissioner to provide the number of meals cooked lunch, only more not less. (Note: the number of servings or portions, in order to save, reasonable principle).

4, after the meal to clean the kitchen, to ensure that the kitchen clean and hygienic, to do tableware, kitchen utensils scrubbed clean, placed neatly, the ground mopping clean, turn off the power supply of all electrical appliances, will be washed and hung up rags, garbage dumping, to ensure that the pool, downpipe smooth, if any abnormalities, reflect in a timely manner.

5, public goods (chopsticks, bowls) every 2 days with boiling water for 10 minutes.

6, the kitchen refrigerator shall not store personal items, clean up once a week to ensure that the refrigerator is clean and free of foreign objects and odors.

7, responsible for the custody of the kitchen tableware, employees personal tableware by their own custody, placed in a designated location and in line with the provisions of the kitchen management.

8, to ensure that the lunch meat and vegetable collocation, nutrition and reasonable, on time.

9, every day the remaining food with plastic wrap sealed, collection. The next day in time to eat, the next day is still not eaten, must be poured out.

10, love and save food, food and consumables, saving water, electricity, gas. 11, such as the next day off, to reserve the next day to use the basic food materials, and will be the day of a variety of tableware cleaning, in order to prepare for the next day.

12, leave need to be more than 1 day in advance to inform the administrative commissioner, so that the administrative commissioner to organize the work. The third kitchen work management

1, every day after the chef to the company, weighing dishes, (every day must weigh) and then register. Weekly reimbursement.

2, daily morning meeting after the Human Resources Department will be informed of the company's attendance number of chefs.

3, before lunch will be late back to the company dining staff list to inform the kitchen, to stay meals, to ensure that each late back to the staff back to be able to dine.

4, daily after lunch, in the afternoon before going to work to check the kitchen hygiene, kitchen utensils placed neatly, scrubbing clean, garbage dumped, sink clean. No stains on the ground sewage, rags all washed and dried, leftover food, vegetables, put up, disconnect all power and gas switch.

5, supervise the staff meal waste, can waste serious warning, punishment.

6, for business late back to the staff, kitchen workers failed to clean up kitchenware, have the responsibility to clean up. Kitchen workers leave or other reasons for the need to arrange health duty, according to the order of the duty list.

7, the Group Administration Department of the missed meals, meal statistics, and make a statement on the 1-3 days of the month with the attendance sheet together with the department head to audit and submit to the financial.

8, the arrangement of dinner, before leaving work to inform the company to stay in the dinner burning situation. 9, the purchase of kitchen catering materials, the first application, and then arranged by the supervisor after the purchase. The fourth meal management

1, employees dining, by the chef to play dishes, their own rice. When playing rice, pay attention to how much they eat how much to play, so as not to waste, pouring rice, found by the person, and no valid reason, give a warning once, the second fine of 10 yuan, more than 3 times will be re-examined on this person. Supervised by all employees of the company, the Group Administration Department implementation.

2, the company's food, goods, tableware without permission, any employee private packing or take away, special circumstances must be declared Group Administration Department.

3, after the meal before washing the bowl, the bowl of the remaining food poured clean and then washed, to prevent clogging of the sewers, violators, the first warning, and later according to the 50 yuan / times the fine.

4, after the meal will be cleaned dishes will be placed in the required location, can not be placed, otherwise lost, mixed company is not responsible.

5, the kitchen meals have comments or good advice can be reflected to the commissioner of administration, not to talk to each other or blame the chef.

6, the above items are repeated offenders, the company will be dismissed.

The administrative office of CUHK Group issued the following statement.

Staff canteen management regulations 4

Chapter I General

Article I purpose

For the convenience of employees, reflecting the company's concern for employees, the company set up a staff canteen to provide employees with working meals, in order to ensure the quality of the working meal service, the formulation of this system.

Article II Scope of Application

This management system applies to the company's employees.

Article III division of responsibility

1, the canteen cook is responsible for timely provision of food without quality problems.

2. The Administration Department is responsible for coordinating related matters and the whole management of the canteen.

Article IV Basic Contents

I. Standard of Employee Meal

The standard of employee meal includes meal specification and meal cost standard.

1. Meal specifications of employee meals

Each meal can be made of three dishes, including: a meat, a vegetarian and a soup.

Second, the meal cost standards

1, the staff meal cost standards in principle once a year to adjust at the end of each year by the Ministry of Administration to propose adjustments to the program by the relevant leadership review, reported to the general manager and the chairman of the Board of Directors approved the implementation.

2, the current company staff meal cost standards: employees / 10 yuan / day (including breakfast 1.5 yuan, lunch 4.5, dinner 4.5 yuan)

3, ? Standard? is the cost price of rice, meat, vegetables and condiments excluding labor wages, water, electricity, fuel and equipment.

Third, the cost of staff meals and quality control

1, staff meals by the company hired a full-time chef is responsible for the production of production, the company's Department of Administration to arrange for the person in charge of raw material procurement. Administration Department should establish a daily purchasing ledger, in order to prepare for verification at any time.

2, the company's meals on the implementation of target control and reimbursement of the combination of the actual amount of reimbursement, that is, based on the actual amount of procurement, but the total amount of reimbursement shall not exceed the standard meal. Actual bills must be provided when reimbursement is made.

3, the Department of Administration should be a regular monthly spot check to understand and verify the quantity and quality of incoming goods.

Fourth, meal time, place and mode

1, meal time and place according to the company's regulations: breakfast time: 7:00?8:00; lunch time: 11:30?12:30; dinner time: 17:30?18:30.

2, meal place: staff canteen. All employees are required to eat in the cafeteria, it is strictly prohibited to eat in the office, and it is strictly prohibited to take the meal out of the factory.

V. Dining: Employees should line up in order to eat.

Employee cafeteria management regulations 5

The cafeteria is a service for the company's employees, to comply with the management of the cafeteria is the responsibility of each dining staff, so please strictly in accordance with the following management regulations:

The first to maintain a good environmental hygiene in the cafeteria, and prohibit the littering of all sundries. After eating the leftover food scraps and napkins must be poured into the garbage can, and will have used the tableware scrubbed and put into the designated location. After the meal clean up to meet the health standards, the garbage into the downstairs garbage cans.

Article 2: Strictly care for the cafeteria public property and tableware, use to do gently to avoid damage to the situation. Personal tableware can not be used by others.

Article 3 The cafeteria operation room, in addition to the chef other personnel shall not enter at will.

Article IV In order to facilitate the end of the month to count the staff dining situation and the amount of receivable meals, please staff dining before the meal registration.

Article 5 shall not smoke in the restaurant cafeteria public **** place, saving water, electricity and gas.

Article 6 Violators of the above provisions are fined 50 yuan.

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