Unit canteen tender model (general)

With the popularization and enhancement of legal awareness, more and more people understand that the contract is an important means of safeguarding their own interests, but the formulation of a contract is not easy, and the model is a good guide to the direction! The following is a "unit canteen tender model (general)", for reference only, welcome to read this article.

Unit canteen tender model (a)

Dear company leaders:

Hello!

According to your company's request for proposals, now on the contracting of your unit cafeteria specific work implementation details and business policy, management measures, etc., briefly reported as follows:

First, the business policy

To serve the workers as the core, relying on high-quality service, by constantly refurbishing the varieties of meal patterns, to win the honor; affordable, hygienic, delicious, thin profitability.

Second, the management measures

1, strict import customs. Insist on the elimination of all kinds of unknown sources of goods into the cafeteria. To do a specific division of labor, clear responsibility, by a person responsible for the purchase of goods, the fixed point of purchase. Unqualified vegetables, meat, fish, oil, spices, etc., resolutely do not.

2, strict treatment off. Vegetables into the cafeteria, before the fine processing, must be picked and washed, in a clean pool wash more than 3 times, and then, transferred to a clean water soak for more than half an hour. Before fine processing, raw and cooked food should be separated, containers should be separated, and work areas should be separated to eliminate cross infection. Ensure that cooked, boiled, strictly in accordance with the provisions of food hygiene processing food, to ensure that the workers eat at ease, eat comfortably.

3, unqualified or moldy and deteriorated food is not on the counter, the remaining meals are not on the counter, processing errors in the meals are not on the counter.

4, the staff should pay attention to grooming. During work must wear work clothes, and to do neatly dressed, clean and hygienic, must maintain personal hygiene.

5, good indoor health, to ensure that bowls, chopsticks before meals to ensure health and safety disinfection.

6, the kitchen to keep equipment neat and standardized. Workstations, tableware, cooking utensils, floor, wall disinfection on time, clean and no foreign matter. Refrigerator to keep clean and hygienic, classified storage of food (raw and cooked separately, meat, fish, seafood, etc., classified preservation).

7, the staff must listen to the leadership, obey the allocation, respect the company party leadership and workers, love and dedication, due diligence.

8, strict labor discipline, not late, not leave early.

9, all staff should be proficient in fire safety routine knowledge, strict implementation of fire safety standards to ensure that no problem. Focus on saving, to do people go lights out, people go water stop, cooking fire, cherish the cafeteria and the company's little resources.

Third, staffing and requirements

1, we are equipped with chefs with many years of experience to participate in catering operations. To the staff in accordance with the relevant provisions of the regular and occasional medical examination.

2, to ensure that on time, on time meal, hired staff to obey the company party in and out of discipline and labor discipline.

3, the staff constantly ideological education and safety education, and constantly improve their quality and ability.

Four, respect the guidance of the company side, strengthen the exchange and communication with the company side

First, regularly report to the company side of the work, to seek the company side of the comments and suggestions.

The second is to regularly understand the opinions and suggestions of employees on the cafeteria.

The third is to set up a suggestion box, and make every effort to meet the company's rationalization requirements and rationalization suggestions.

Fifth, the bidding program

1, I bid to take the last canteen management contracting.

2, I bid on the class meal also take the last canteen contracting rates.

3. Alcoholic beverages can be sold to the company to apply for approval after the sale of marked prices.

Sixth, the canteen operating rules

According to the company side of the staff work time canteen provides meals are mainly divided into day and night shift meals, cadres breakfast, lunch and reception meals, the specific requirements are as follows:

1, the types of meals and measurement of the shift

Staple food for the cauldron with steamed buns, rolls, Buns, sugar buns, biscuits, doughnuts; all the staple food of the day shift is steamed buns, and the night shift _____ kind of staple food is replaced every _____ day, and so on. Staple food measurements are _____ for male workers and _____ for female workers.

Cauldron food types and measurement standards, cauldron food is divided into three kinds: cabbage + tofu + vermicelli, potatoes + tofu + cabbage and seasonal vegetables. Measurement standards, day shift to spoon l measurement, each person a spoon slightly full plus half a spoon of vegetable soup; when the night shift staple food for the baklava, doughnuts, buns, to boil thin rice class hot, thin rice class every two people a ladle, Cauldron dishes to spoon measurement, every _____ person a spoon, other staple food when the Cauldron dishes measurement and the same as the day shift. Settlement price is _____ yuan per person, measurement in accordance with the provisions of the implementation.

2, cadres breakfast

Breakfast types to a weekly round, every day without repetition, breakfast includes: Bei Gua rice and steamed buns (sugar buns), pimple soup and buns, wonton and biscuits, bean curd brains and pancakes oil strips cornmeal congee and doughnuts, noodle soup and steamed buns (rolls), rice soup and pancakes; tea eggs per person per day _____, stir-fried vegetables, pickled vegetables every day, soymilk every day, to provide two warmers. .

The settlement price is _____ yuan per person/ton, and the standard is full.

3, large shift personnel lunch (including overtime meals and master dining, duty personnel dining)

The types of meals sold each day: staple food is not less than _____ kinds (rice, noodles, steamed bread, pancakes, fried pancakes, etc.), stir-fried dishes each day is not less than _____ kinds (two hot and one cold, hot dishes, a meat and a vegetarian).

4, meal time

Shift Chinese food distribution time: shift Chinese food day shift _____ point _____ minutes to _____ point whole, night shift _____ point whole to _____ point _____ minutes.

Duty personnel meals (including overtime meals and master meals, duty personnel meals) in the morning ____ point ____ to ____ point ____, noon ____ point ____ to ____ point ____, evening ____ point ____ to ____ point ____.

Overtime meals are in accordance with the meals served to personnel on large shifts.

Bidder: ____________________

Contact phone number: ___________________

__________ _____ _____

Unit cafeteria tender model (2)

I. Requirements for contractors

Have some experience in the catering industry, be enthusiastic about catering service, obey the management of the company, and abide by the laws and regulations of the country and all the rules and regulations of the company. Contractors are not allowed to work part-time, transfer or partially transfer, and are not allowed to rent out windows.

Specific bidder qualifications:

1, the winning bidder must be registered as a catering service organization with independent legal personality, obtain the appropriate operation of the catering industry workers

business license, tax registration certificate and health permit, the registered capital must be more than _____ million yuan, can independently assume civil liability;

2, the bidder in the past catering operation without any food hygiene, fire safety and other aspects of bad records.

2. The operation contract period is _____ years (tentative).

Third, the contracting method

Self-profit and loss, the operating price must be lower than the market price. Meat, poultry, soy products, liquefied petroleum gas, etc. are procured by the contractor himself. The food and raw materials purchased by the company itself must carry out the system of license request and acceptance inspection. The wages of contractors and employees are paid out of the operating profits and are issued on a monthly basis without any default.

Fourth, the bidding content

1, personal resume (name, age, education, original work unit and engaged in the work, to a variety of documents shall prevail);?

2, business projects, service commitment and management level and advantages;

3, the introduction of the technical qualifications of the personnel employed;

4, the bidding deposit _____ yuan, at the end of the bidding is not won the bidding is immediately returned, where the winning unit, this deposit is included in the contracting risk deposit;

5, the preliminary determination of ____ winning company , after ____ months of trial operation, the final competition to determine ____ for the full contracting of the cafeteria.

V. Time schedule

The company will call to inform the specific time schedule.

Six, the bidding method

1, the bid and a variety of qualification certificates, to the evaluation team;

2, personal statement (no more than ____ minutes);

3, to receive counseling;

4, the judges scored;

5, won the first ____ to carry out the actual inspection;

6, the judges of the overall score

VII, bidding leading group members (judges)

Company leaders, personnel departments and post-service department related personnel.

VIII. Registration location: __________________________________.