Two, organizational management. After the development of the plan, it is necessary to carry out the division of labor among subordinates, to achieve the goal of the various elements of the organization configuration.
Three, supervisory management. Command and guidance **** up supervision, to the subordinates issued orders and instructions, tell the subordinates should be how to do.
Four, communication management. Sub and internal and external communication, internal department subordinates and other departments external guests and other information body.
Fifth, coordination management. Timely detection of problems, the first signs of conflict, to find ways to solve the problem, the coordination between internal subordinates and the coordination of other departments.
Sixth, control management. Control the stability of services, quality standards.
VII, asset management. Regular inventory of assets, fixed assets, the need to add a specific kind of setup needs to be updated or repair, and safety, maintenance. Formulate the control of daily consumption of assets and saving the rational use of plans or regulations. With the improvement of people's material standard of living, the pursuit of spiritual level seems to be rising. I don't know when, customers have learned to use complaints, rights and other ways to protect their own interests. Usually most of the complaints in the catering industry are bad attitude of the waiter, low quality, etc. Therefore, to improve the quality of catering staff has become an urgent matter in the catering industry. Catering industry daily health management considerations: First, health management
1, there is a valid health license and health certificate, there is a sound health management system, and on the wall.
2, there is a health management organization, with food management personnel.
3, practitioners to maintain personal hygiene, work clothes neatly dressed.
4, water quality in line with drinking water health standards.
Two, health requirements
(a) raw materials purchase and storage
1, raw materials warehouse neat, well-ventilated, raw materials separated from the wall, off the ground, categorized storage, a person in charge.
2, the purchase of raw materials, food manufacturers or suppliers of health permits and inspection report copies, the establishment of a complete food raw materials purchase account, daily records, complete registration.
3, no shelf-life food.
4, refrigeration, freezing facilities are complete.
5, rodent-proof, fly-proof, dust-proof facilities.
(B) primary processing room
1, with water and sewage facilities, and smooth.
2, vegetables and meat, aquatic products, separate pool cleaning, and signs.
3, the room floor is neat and clean, there is more than 1.5m tiles, no peeling wall skin, no collapsed skin, no mold. There are trash cans with lids.
4, not processed corruption, spoilage or other sensory properties of abnormal food and raw materials.
(C) cold meat room
1, with water facilities, and smooth.
2, professional refrigeration, air-conditioning equipment, indoor temperature can not be higher than 25 ℃.
3, brought into the cold meat room vegetables, fruits cleaned. The production of meat, aquatic products, cold dishes platter to finished products to be brought in, the meal is finished with leftovers, to be stored in a special refrigerator refrigerated or frozen.
4, there are special people, special tools, containers, no cross-contamination.
(D) the noodle case room
1, a person in charge, special rooms, special containers, raw and cooked without cross-pollution.
2, raw materials, special rooms, mold, dust, rodent-proof facilities, separate storage.
3, the processing room has up and down water facilities.
(E) decontamination room
1, disinfection facilities, disinfection drugs or steam sterilization facilities.
2, with upper and lower water, facilities, and smooth.
3, there are closed cleaning equipment, regular cleaning, disinfection.
4, disinfection drugs have manufacturers of health permits and copies of inspection reports.
(F) cooking room
1, the walls should be more than 1.5m tiles or other waterproof, moisture-proof washable materials made of wainscoting, should be neat, no shedding, no collapse of skin, no mold.
2, exhaust, smoke facilities.
3, for raw materials, semi-finished products, finished products, knives, pier, raw and cooked containers, rags and refrigeration facilities should be clearly marked, washed and cleaned after use.
4, the need for cooked food processing, should be cooked, cooked through, the center part of the temperature is not less than 70 ℃, processed and semi-finished products or raw materials, raw and cooked separately.
5, after cooking, before eating food that needs to be preserved for a long time, to be kept refrigerated, containing eggs, milk and pasta products should be stored at a temperature of less than 10 ℃ or more than 60 ℃.
6, the use of food additives in line with health requirements.
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