One, both sides of the contract:
Party: (hereinafter referred to as Party A)
Contractor: Fujian Jiale Catering Management Company Limited (hereinafter referred to as Party B)
Second, the contract period:
From January to January.
Three, the specific content:
1, Party A has employees, each of whom is a daily meal. Breakfast is RMB _ _ yuan, lunch is RMB yuan (meat, small meat, vegetarian soup), dinner is RMB yuan (meat, small meat, vegetarian soup), supply Party B for meals.
2, Party A for Party B to provide free kitchen, kitchenware, tableware, etc.
3, Party A for Party B to provide free kitchen, kitchenware, tableware, etc..
3, Party A's General Affairs Department will be the next day the number of meals notified to Party B cafeteria supervisor, Party B according to the number of meals prepared by the number of portions.
4, Party A in Party B before the handover of inventory, the remaining food, oil, foodstuffs, etc. by Party B for the price of receiving, the termination of the contract, Party A must be at the price of receiving the rest of Party B food, oil, foodstuffs.
5, Party B advances Party A one month food expenses. Settlement once a month, settlement by Party B issued a monthly meal schedule and Party A after checking, Party A should be within five working days in cash or check to pay Party B meal costs in one lump sum, no arrears.
6, in the operating period, the two sides should be in accordance with the terms of the contract to cooperate with each other, the two sides can not be no reason, rashly act to terminate the contract.
Four, Party A's responsibility:
1, to provide maintenance of equipment.
2, Party A for Party B to provide free kitchen water, electricity.
3, in the contract period, no special circumstances shall not arbitrarily stop contracting and arbitrarily increase the charges.
4, Party A must cooperate with Party B to forecast the number of meals in advance.
5, Party A's authority:
1, Party A has the right to Party B to carry out a variety of administrative management, such as: health, safety, security, fire safety, comprehensive governance, supervision, etc., in particular, to prohibit the occurrence of food poisoning accidents, in the event of similar accidents, Party A has the right to hold the responsible party accountable for their responsibilities.
2, Party B due to the cafeteria staff dereliction of duty affecting the normal work of Party A. (If there are no special circumstances, Party A has the right to pursue the responsible party. (If there are no special circumstances), Party A has the right to pursue Party B's responsibility.
3, Party A has the right to monitor and inspect the quality and quantity of meals, health services, etc. If Party B does not meet the quality of meals, Party A has the right to demand appropriate compensation or terminate this agreement.
4, according to the work of the cafeteria and the views of employees, Party A has the right to use other ways to manage the cafeteria.
5, Party B, except for special circumstances, resulting in missed meals or stop meals, Party A has the right to give appropriate financial penalties.
6, Party B's responsibility:
1, according to Party A's fire, factory regulations, security and other management regulations to do a good job.
2, the cafeteria staff in accordance with the provisions of the health department for physical examination, at their own expense.
3, the business premises must regularly carry out measures to prevent rats, flies and cockroaches.
4, the strict implementation of the management system of the canteen, strictly in accordance with the operating procedures of the canteen and the implementation of health management system.
5. Party B's staff shall uniformly wear work clothes and hygiene products at their own expense.
6, Party B must work and rest according to the time specified by Party A, and start the meal on time, the meal time is specified by Party A, and Party B should be notified in advance of any changes.
7, Party B's kitchen staff must comply with Party A's rules and regulations, and shall not enter and exit Party A's regional workshops and other restricted areas, such as violators, Party A will be punished according to the rules.
8, Party A's kitchen equipment and existing tableware Party B should be reasonable use, proper storage and strict management, not man-made damage and loss, or discount compensation.
7, Party B's authority:
1, the right to operate independently, self-financing.
2, the right to hire their own, call the staff.
3, such as market prices rise too high, into the Party B in the second consecutive month of loss, the right to Party A proposed to increase the cost of food, Party A should be as soon as possible to conduct a market survey, if the situation is true, it should be an appropriate increase in the cost of food.
VIII. Other:
1. Party B will not bear the economic loss of Party A's property and facilities when the loss is caused by force majeure.
2, Party A and Party B employees should maintain mutual respect, try not to friction, not to mention fighting and other instances, if there is an occurrence of accountability for the injuries caused by the unreasonable party responsible.
3, holiday party B as usual for party B employee services, such as the need for additional meals party B is responsible for processing, party A buy food or entrust party B procurement.
4, Party B in the contract period belongs to Party A's kitchenware and tableware, in the purchase of additional must be agreed before Party A can buy, reimbursement to Party A.
5. At the end of the contract, Party B should return all the venues, facilities, equipment, tools, etc. provided by Party A to Party A, and cooperate with Party A to complete the liquidation work.
6, whether the contract is renewed or terminated at the end of the contract period, Party A and Party B both notify each other one month in advance.
7, this contract, if there are outstanding matters, will be dealt with by the representatives of the two sides in consultation.
8, two copies of this contract, A, B, each party to take one:
A representative [signature]: B on behalf of [signature]:
Unit [seal]: Unit [seal]:
Telephone: phone number: General Provisions: In order to maintain the company's normal order of the canteen, to all employees an excellent dining environment, especially the development of this system. Kitchen management 1.1 kitchen workers code, health regulations 1.1.1 strictly abide by the company's regulations, personal hygiene, diligent nail clipping, diligent haircut, 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, and strictly prohibit smoking at work. 1.1.4 Strictly follow the food hygiene requirements to prevent food poisoning. 1.1.5 Wash the clean tableware should be organized and regularly arranged. 1.1.6 Work in strict accordance with the food standards and meticulous, in order to maximize the maximum possible color and flavor, pattern, variety diversity. 1.1.7 The whole cooking process must be carefully cleaned and supplied on time, according to quality and quantity. 1.1.8 Clean up every day and clean up three times a month to ensure the environmental hygiene of the kitchen. Management system 1.2.1 kitchen of all required purchases must be submitted to the administrative supervisor, and then by the administrative department designated personnel purchasing, purchasing documents in accordance with the procedures: the administrative supervisor signing - general manager audit - financial cashier canceled 1.2.2 kitchen purchased back to the food, by the administrative department from time to time every week to carry out random checks, random checks: Food quality, weight. Unqualified food, rejected and dealt with in accordance with the provisions. 1.2.3 No one can take away all items from the kitchen for any reason. 1.2.4 Tableware must be properly stored, 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 the normal loss, the inventory of the number of shortfalls need to be promptly identified and held accountable for the reason