Hello, Dear Leaders:

I will be contracted to the student cafeteria on the specific work of the implementation of the rules and operating guidelines, management measures, briefly reported as follows:

One, the operating guidelines

To serve the students as the core, relying on high-quality service, by constantly refurbishing the variety of meal patterns, to win the honor; affordable Ensure that the school can rest assured that teachers and students are satisfied.

Two, management measures

1, strict importation of goods. 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, fixed point of purchase. Unqualified vegetables, meat, fish, oil, spices, etc., resolutely do not.

2, strict handling. 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 clean water soaked 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 of food, to ensure that students eat at ease, eat comfortably.

3, to ensure that unqualified or moldy and deteriorated food is not on the counter, the remaining meals are not on the counter, processing errors (too raw or too mushy) meals are not on the counter, and repeated every day meals are not on the counter.

4, the staff should pay attention to appearance. During work must wear work clothes, and do neatly dressed, clean and hygienic. At the same time, must maintain personal hygiene, wash hands, cut nails, women do not wear heavy makeup, do not leave shoulder-length hair, men do not keep a beard.

5, good indoor hygiene, no mosquitoes, flies. Ensure that bowls and chopsticks are disinfected before meals (boiled and treated with specific disinfection measures) so that there is no limescale, grease phenomenon. Ensure health and safety.

6, the kitchen to keep equipment neat and tidy. Workstations, tableware, cooking utensils, floor, wall disinfection on time, clean and no foreign matter. Refrigerator to maintain cleanliness and hygiene, 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 leadership and teachers of the school, love and care for the students, love and dedication to their duties.

8, strict labor discipline, not late, not leave early, kind attitude. It is strictly prohibited to do private work during the work period, it is strictly prohibited to pick up friends, it is strictly prohibited to take children, it is strictly prohibited to take off work, stringing, it is strictly prohibited to play around, eat snacks and other uncivilized language and behavior. It is strictly prohibited to throw debris, cigarette butts, spit, gather and drink in the public *** place, and shall not go to the toilet in work clothes.

9, all staff should be proficient in fire safety routine knowledge, strict implementation of fire safety standards to ensure that no problem. To make people go out, people go water stop. Focus on saving. Cherish the cafeteria and school grass and trees.

Three, staffing and requirements:

1, pasta staff: 2-3 people, 6 cooks, 16 vegetable processors.

2, for all personnel first medical examination, and then according to the relevant provisions, regular and irregular medical examination, if there are special circumstances, like a heavy cold, etc. are suspended from work.

3. Ensure that meals are served on time and on schedule, and the number of staff hired is subject to the actual needs of the school.

4. Continuous ideological education and safety education for the staff, and constantly improve their quality and ability.

5. Quantitative assessment and management of the staff. Encourage them to continue to push the boundaries of innovation, once their reasonable suggestions are adopted, depending on the circumstances to give material incentives.

Fourth, respect the guidance of the school, and strengthen exchanges and communication with the school

One is to regularly report to the school on the work of the school, and to seek the school's views and suggestions.

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

Third is to pay the contracting fee, utilities and other fees due on time without delay.

The fourth is to set up a suggestion box to listen to the voices of teachers and students at any time, and accept the supervision of teachers and students. Do your best to meet their rationalization requirements and rationalization suggestions.

Tender: XXXX Management Co.