1. canteen contractor: usually an enterprise or self-employed person who runs the catering industry and signs a contract with the hospital to manage the hospital canteen. Responsible for providing ingredients, preparing meals and managing employees.

2. Chefs and kitchen staff: They are the core personnel in the canteen, responsible for cooking and making food. Usually have relevant cooking skills and experience.

3. Waiter and cashier: responsible for the service and cashier work in the canteen, including providing meals for customers, cleaning the canteen environment and collecting money.

4. Canteen administrator: responsible for coordinating and managing the daily operation of the canteen, including purchasing ingredients, making menus, hygiene management, etc.