1. How to write a unit cafeteria work plan
First, we must continue to further strengthen the management of the cafeteria work, strengthen the skills training, and progress in the cafeteria staff's business temperature and service quality.
Second, on the premise of doing a good job in the cafeteria. All canteen staff to actively participate in political learning, and constantly improve the conscientiousness of service for teachers and students, to be polite, civilized service, enthusiasm and initiative.
Third, the strict implementation of food hygiene law, the staff must do to hold a health certificate on duty, to prevent health accidents.
Fourth, improve food procurement, transportation, storage, sanitation, where the creation has been spoiled and rotten and food, decisively not pre-purchase to prevent food poisoning.
V. Improve the school cafeteria hygiene, food utensils should be done every day to disinfect, raw and cooked away, to prevent contamination of the disease.
Six, the food to wash all, rice not clip raw, try to do now eat now do.
VII, food to keep clean, summer to increase the fly measures, do a good job of insulation in winter.
VIII, we must do a good job of food, oil, vegetables and other food purchases, grasp the end of the month inventory and related matters.
Nine, a variety of substances, food, vegetables, procurement to ensure quality, supply must be timely, less mining hard to buy, emphasize the price cost-effective.
X. Correctly handle the working relationship between the catering staff, to support each other, friendship and work together.
xi, the procurement of food must have Zhang Huiming, Pu Jinghua two people acceptance, qualified sign the invoice before handing over to the accountant for reimbursement.
twelve, the purchase of food room materials (tableware, cooking utensils) and other materials, must be approved by the director of general affairs before purchasing. The use of large funds should be approved by the principal.
xiii, to consciously do their jobs, work hard and stand hard work, and constantly improve the quality of food, to ensure that there is no disease, safety and no accidents.
XIV, a variety of food to be under the pot, including: pasta, oil and salt, seasonings, vegetables, meat, etc. to do a good job of cost accounting to ensure the normal operation of the cafeteria economy.
XV, personal attention: work time to wear good work clothes, do not meet guests in the cafeteria, work time is strictly prohibited smoking and other matters not related to work. Regular bathing. Haircuts and long nails are not allowed. For the hygiene area assigned to individuals, keep clean up in time to ensure that the drinking utensils, ground and storehouse are neat and clean. For the cafeteria large clearing task Friday by the shift leader is responsible for the overall clearing, so that the cafeteria is always clean, hygienic and orderly.
sixteen, to change the method of reporting, progress in service consciousness as a breakthrough, to improve the cafeteria diet, strengthen the quality of meals as the focus, grasp the real.
seventeen, give full play to the functions of the Board of Catering, regular meetings, timely listening to and feedback from teachers and students in the information.
2. How to write a unit cafeteria work plan
First, ahead of the service:
Service is the vocation of the logistics work, ahead of the service is the inevitable requirements of our work. As long as we have this condition, in order to avoid the omission of work, in order to make our work in the rise of a stage.
1, improve the overall health of the cafeteria, for the majority of diners to create a good dining environment.
2, good relations between teachers and students, to understand their tastes, to send a delicious meal.
3, found that the problem should be solved in a timely manner, without hesitation, not pond extravagant.
4, according to health standards to do a good job of cleaning the restaurant, often maintain good personal hygiene.
5, the use of equipment to do regular checks, the table is neatly arranged, tablecloths are clean, no damage, no stains on tableware.
6, according to the task requirements to do a good job of meal preparation.
7, the diner to do active enthusiasm, civilized and polite, quality service.
8, where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, shall not work with emotion, not allowed to swear, say bad things about other people, such as the discovery of exemplary people immediately suspended.
Second, the practice of economy:
Economy is the traditional virtues of the Chinese people, the practice of economy is a concept of work that all staff must have. Saving is one of the focus of the work of the canteen, such as: from the oil, water, electricity, steam, wash clean, disinfectant, clean ball, etc. are timed to receive quantitatively, the person in charge of storage. And rational use of scraps and can eat again leftovers fully heated and sold at a reduced price, resolutely eliminate unnecessary waste, from which to improve the cost-effectiveness.
1, careful budgeting, eliminate waste, reduce food costs, improve the utilization of raw materials.
2, to save water and electricity, care for the use of tools, properly stored after use.
3, strictly prohibit the outflow of raw materials, selling meals without personal favor, do not send favors.
Third, standardized management:
Standardized management for the canteen is very good control of food poisoning accidents, the cost does not cause unnecessary waste, clear direction of the work, the staff work emotionally stable and so on.
1, the canteen supervisor to fully achieve a clear division of labor for each position, to speak of the primary and secondary, focus.
2, the restaurant staff nine ban.
(1) Where the restaurant staff is strictly prohibited to take food out of the restaurant or give it to others.
(2) Where the restaurant staff is strictly prohibited from handling food at will, there is a retention value must be properly stored for other uses. If a small amount of leftovers have no value must be reported to the supervisor agreed to deal with.
(3) Every day at work must be 5 minutes early to the post, is strictly prohibited in the middle of the post or early departure.
(4) during the post must be neatly dressed, is strictly prohibited to the food loud noise.
(5) Where the purchase of food ingredients must be categorized and stored, cross-contamination is strictly prohibited.
(6) The food production process must be carefully implemented "food processing and production management regulations".
(7) on the questionable food ingredients, expired food determined to stop processing, reported to the supervisor agreed to deal with.
(8) The use of equipment to be regularly cleaned, maintenance, is strictly prohibited borrowing, misappropriation, and shall not be occupied.
(9) staff after work without permission is strictly prohibited to re-enter the operating room.
3, the cafeteria staff work instructions: in order to strengthen the management of the cafeteria, strengthen safety measures, standardize safety management, effective prevention of food hygiene and safety accidents, so that employees can familiarize themselves with the overall management of the cafeteria essentials, help correct, normal, positive and orderly work, according to the relevant provisions of the school combined with the actual, specially formulated "Employee Handbook"!
3. How to write a unit cafeteria work plan
First, the management of the dining environment
1, dining room hygiene by the kitchen is responsible for arranging for the cooks to wash and clean twice a day in the afternoon, evening, including the ground, stools and facilities utensils, etc.
2, the kitchen is responsible for arranging for the kitchen to wash and clean twice a day in the afternoon, evening, including the ground, stools and facilities utensils.
2, by the kitchen is responsible for arranging kitchen staff once a month on the restaurant ceiling, walls and other cleaning.
3, will establish the "dining management system", the order of the staff dining, hygiene and other constraints, and the appropriate punishment for violators.
4, by the security team to arrange a duty security personnel every meal every day on the staff dining discipline (including queuing up the order of food, checking the checklist meal card, dining process health discipline, etc.) to control, correct disciplinary behavior and report disciplinary punishment.
5, clearly marked meal times, windows and precautions, etc., will be posted later meal propaganda slogans, advocating healthy eating, civilized dining culture.
Second, the management of the kitchen staff
1, according to the current total number of people in the company's dining situation, employing cooking skills and kitchen management experience, professional ethics, honesty and loyalty of the chef 1, responsible for the specific work of the kitchen arrangements, guidance, supervision and management; also employ kitchen experience, hard-working and obedient to the work of the arrangement, the image of personal hygiene, Healthy cooks 3, to assist the chef to complete the specific tasks in the kitchen.
2, all kitchen staff will be uniformly equipped with * clothes and hats, and strict requirements for the management of work attire, strict kitchen hygiene practices and requirements.
3, will establish the "kitchen work management system", the kitchen work of health, safety, process, standards and other norms and requirements.
4, the development of kitchen staff duties, clear work obligations and responsibilities, monthly work assessment, the usual work of supervision and rewards and punishments, strict kitchen staff daily work management.
5, a clear division of labor and cooperation, monthly arrangements for kitchen staff work guidance, professional ethics and teamwork education and training.
Third, the cafeteria dining staff statistics and management
1, 28 days before the end of each month by the two factories of the Personnel Section of the next month's list of dining staff and the number of people handed over to the administrative section of the Jinjun, and according to the list of meals issued with a special seal of the meal card, 30 days before the end of the two factories of the Personnel Section of the distribution to the employees themselves.
2, all employees must use their own meal card by the kitchen staff to check the check mark to play meals, kitchen staff have the right to refuse to play for any personnel without a meal card.
3. The personnel section of the two factories must return to the administrative section of Jin Jung in time to return the meal cards of the departed staff or to apply for meal cards for the new staff, and the administrative section of Jin Jung will count the total number of people who actually eat every day according to the issuance of the meal cards, and carry out the rationing purchase of food according to the result of the statistics of the total number of people who eat.
4. Apportionment of meal costs and control of purchasing and expenses
1. The per capita daily cost of meals (including the labor cost of the kitchen) for the employees is RMB xx, with the labor cost per capita accounting for about RMB xx, and the per capita cost of food purchasing accounting for about RMB xx. (It is expected that the per capita daily cost of food will be apportioned as follows: rice will be about RMB xx, edible oil will be about RMB xx, meat will be about RMB xx, vegetarian will be about RMB xx, and vegetarian will be about RMB xx.) , the cost of vegetarian food is xx, other seasoning side dishes accounted for about xx yuan.)
2, procurement costs by the person in charge of the management of the cafeteria according to the market and the number of meals to deploy and control to ensure that food purchases of quantitative and qualitative, monthly by the Finance Section to provide a classification of the month's food costs statistical statements, in order to the cost of the cafeteria for a more reasonable deployment of the management control.
3, in principle, rice, cooking oil, seasonings, etc., by the person in charge of the canteen to choose a fixed supplier procurement or bulk purchases, by the Finance Section to pay the costs, special circumstances as appropriate.
4, the Finance Section on a regular basis every Monday, a one-time payment to the person in charge of the cafeteria meat, vegetarian food purchasing costs, and then by the person in charge of the actual situation by contacting the relevant suppliers to purchase food delivery or 1-2 days of the cost of the chef responsible for the payment to the market to buy the market to buy the responsible chef should be the afternoon before the daily reconciliation of the administrative section of the Golden Dream, and submit to the head of the management of the cafeteria. The responsible chef for the market purchase should go to the administrative section of Jinjun every afternoon and submit the account to the person in charge of the management of the cafeteria.
5, the person in charge of canteen management every Monday to the Finance Section to report all the purchasing costs of the canteen last week, at the beginning of each month to collect and organize the cost of the previous month's classification of statistical data, reported to the Logistics Management Committee for consideration.
V. Acceptance of the quantity and quality of food purchased
1, the canteen all food must be after the person in charge of the kitchen, Jin Jung administration section administrator, chef or assigned inspector which two or more people at the same time signed acceptance, and issued "acceptance sheet" can be warehoused in the accounts.
2, all purchased back to the food must be after the number of counting, weight of the scale, the quality of the assessment of the recognition can be issued "Receipt and Inspection" receipt, the number of insufficient should be deducted, the quality of the bad should be returned as appropriate or discount processing.
3, will develop "food acceptance criteria" as a reference basis for food acceptance, acceptance of personnel must be in accordance with the relevant acceptance criteria for acceptance.
4, intentionally difficult or intentional water, favoritism and fraud in the acceptance of personnel will be punished and disqualified from acceptance again, the circumstances are serious and constitute the use of power for personal gain, will be dismissed as appropriate.
Six, food storage and management
1, all the rice, cooking oil, spices, dried vegetables, food and other acceptance of the canteen food warehouse unified into the canteen food warehouse, food warehouse by the canteen head of the administrative section of the Jin Jung personnel responsible for the day-to-day management of all the food out of the chef must be signed by the chef to lead out, and united into the food warehouse account.
2, all the food storage in principle need to use the mat board pad up, not directly on the ground, to prevent pests and rodents.
3, food must be classified according to the principle of three categories, zoning, layering, and strict control of inventory and first-in-first-out issuance, to maintain ventilation and dryness in the warehouse, to prevent food mixing and deterioration and contamination of food, enzymes, rot, etc.
4, all food storage should be in principle with a mat board, not directly on the ground to prevent insects and rodents.
4, by the chef every afternoon to the food warehouse administrator to lead out the next day all the food needed, the remaining must be truthfully reported by the administrator in accordance with the actual situation to reduce the corresponding amount of issuance, strict control of too much food to stay in the kitchen, so as to avoid deterioration or loss.
5, all the fresh vegetables that sign that lead out, meat must be cleaned in a timely manner and put in the freezer or refrigerator to keep fresh, water vegetables shall not be stacked to prevent yellowing or rotting.
6, raw, cooked food must be strictly separate storage, has been done to distribute the food must be covered.
VII. Notes
1, the kitchen must be effectively managed.
(1) Every day, the kitchen floor, kitchen utensils, tables and cabinets must be cleaned regularly;
(2) All kitchen staff must be in accordance with the norms of wearing work clothes and hats and maintain personal hygiene;
(3) the development of the "Cooking Operations Management Specification," in order to ensure that the food safety, hygiene and quality;
(4) all the picking, washing, storing, cutting, cooking, and cooking of the food. (4) All food picking, washing, storing, cutting, cooking, loading and dividing must comply with the "Cooking Operations Management Code" to ensure that employees eat safe food;
2. The tableware, utensils and kitchenware for employees' meals must be strictly and effectively controlled.
(1) all tableware must be 100% through three strict cleaning process (i.e., soak, wash, rinse) and after no less than 2 hours of high temperature sterilization above 90 ℃;
(2) the establishment of the canteen, "Kitchenware Equipment List", the purchase of the necessary and make full use of the existing kitchen utensils and equipment, and the unified and proper storage;
(3) if possible, all staff (3) If possible, all employees should undergo the necessary annual physical health examination to ensure that all personnel using public **** tableware are free of infectious diseases, to prevent the spread of internal infectious diseases;
3. The quality of the cafeteria staff must be effectively improved and effective management of their work.
(1) Appropriately raise the salary of the kitchen staff, to hire good cooking skills and know how to manage the factory canteen regular chef, to supervise the day-to-day work of the kitchen;
(2) kitchen staff must be no more than six months between (generally in March and September each year) of the regular health checkups, good personal hygiene and sanitation **** hygiene habits, have good professional ethics and hard work. (3) All kitchen staff must establish the concept of "providing quality food and service for employees";
(4) Standardize the management of all kitchen staff, strengthen the requirements, guidance, inspection and supervision of their work, and establish a system of rewards and punishments for the assessment of the work of the staff of the canteen. (4) standardized management of all kitchen staff to strengthen their work requirements, guidance, inspection, supervision, and the establishment of a cafeteria staff work assessment rewards and punishment system;
4, the time of the meal and the distribution of portions must be reasonably well mastered.
(1) timely grasp of the time to buy vegetables, vegetables and soup soup time, to ensure that two batches of diners have fresh hot food available;
(2) according to the number of two batches of meals, the allocation of food portions, to avoid the phenomenon of the second batch of diners less rice less food;
(3) understand the number of people who actually dine every day, calculate the amount of rice in the pot to avoid the shortage or waste of rice;
(3) understand the actual number of people, calculated the amount of rice under the pot, in order to avoid Rice shortage or waste;
(4) According to the actual number of meals per day and a certain reference standard to purchase the right amount of food, to avoid shortage or waste;
(5) reference to the standard of the portion to the staff to share the dishes, and strive to achieve enough for everyone without waste and equality;
5, the quality of the food must be strictly and effectively managed to ensure that the staff dietary health.
(1) All raw food materials purchased back must be inspected by certain standards to ensure that the food is safe, fresh, no rot, no deterioration of taste and color, etc.;
(2) If possible, stable suppliers should be established and suppliers should be effectively managed to ensure the safety of the food supply;
(3) Standardize the distribution, storage and rough and fine processing of food, in order to ensure the quality of food.
(4) Selecting and combining food recipes for employees according to the needs of healthy diet and nutrition;
(5) Improving the requirements of the cooking process to ensure the color, aroma, taste and nutrition of the food;
(6) Improving the quality and nutrition of the soup for the employees;
(7) Increasing the number of colors of the dishes as much as possible to meet the needs of different tastes of the employees;
(8) Increasing the number of dishes to meet the needs of different tastes of the employees;
(9) Increasing the number of dishes for employees; and
6, the cafeteria should be within the scope of conditions allow as far as possible to provide good food service for employees.
(1) for the staff to regularly publish the daily menu and weekly food costs, etc.;
(2) set up a staff opinion book, so that employees can put forward their views on the canteen's health, management, food color, etc., to help the management of the canteen, so that the canteen's work to do as much as possible to make the vast majority of employees satisfied;
(3) to provide employees with high-quality breakfast and overtime employees with late-night snack service;
(3) to provide employees with a quality breakfast and late night snack service;
(4) to provide employees with a quality breakfast and late night snacks.
(4) If conditions permit, on New Year's holidays and the first or fifteenth day of the month regularly for employees to add meals, additional meal standard is generally 1 yuan / person;
(5) for the staff to open a column of general knowledge of healthy eating;
(6) if possible, but also the establishment of commissary and so on;
7, standardize the cost of food control and management.
(1) make full use of the existing equipment, rational use of water, electricity, fuel, food ingredients, tableware, kitchen utensils, etc., to avoid waste and damage, and to eliminate the loss of etc.;
(2) rice, oil and salt, sauces, and other non-fresh food ingredients, etc., should be as far as possible to choose the batch supply, in order to ensure the quality of the basis of reducing the cost of procurement;
(3) meat, vegetables and other fresh food should also be fixed supply as far as possible. (3) meat, vegetables and other fresh food should also be fixed supply as far as possible to ensure quality and reduce costs;
(4) the procurement of all food to establish a standardized plan requisition, timely delivery, quantity inspection, quality acceptance, billing into the warehouse, standardized storage, receiving and dispatching of the accounts, regular inventory (at the end of each month), and other management systems;
8, the management of staff meals, supervision and support.
(1) two factories *** with the appointment of professional management knowledge and experience in charge of the management of employee meals, should be granted to the food manager in the cafeteria recruitment and employment, work assessment, cost control, food purchases, selection and evaluation of suppliers, utensils and items, etc. full authority in the management of
(2) by the two factories each month, each round of the election of three employees (one cadre and two employees) (2) by the two factories each month, each round elected three employees (1 cadre and 2 employees) to form a food supervision committee, weekly and regularly on the month's food for employees to conduct a reasonable evaluation of the food situation and the next month's food to put forward suggestions and comments, the formation of written documents in the cafeteria bulletin board announced, and at the end of each month to make a good summary of the general manager of the two factories to review;
(3) the establishment of staff food "opinion book" and at the end of each month, regularly held a face to face with employees to communicate with the management of the food forum to listen to the employees on the Catering evaluation, comments and suggestions, *** with the staff to do a good job of catering, and the formation of written documents in the cafeteria bulletin board published and presented to the general manager of the two factories to review;
(4) the company must support the management of the catering managers full independence to ensure that there is no interference with any other person, to support and assist in the management of the canteen to implement the reasonable measures;
(5) to support the normal use of or loss of (5) support for the normal use or loss of kitchen equipment, support for the kitchen and dining environment facilities to improve;
In short, to do a good job in the management of staff meals, the idea must have a dedication to the staff service mentality, the method must be standardized according to the above aspects of the operation, the management of the requirements of diligence, guidance and supervision, and at the same time, but also more to understand the views of the staff and communication. Any work and management, whether it seems simple or complex, really want to do a good job and management, we must have professional knowledge and experience, at the same time, not only to have enough to grant the management space, and the need for leadership at all levels of support, will not be subjected to other external factors interfere in order to really do a good job.