Unit canteen contracting program (a)
First, the canteen status analysis:
Our canteen using the form of self-management, in the actual operation of the process, has been the existence of a number of difficult problems, mainly in the following areas:
1, the management of the trivial links, the process of monitoring and control is more difficult.
2, management costs are relatively large, but also not easy to regulate; kitchen food cash purchases, a burden on corporate cash flow.
3, the kitchen staff is difficult to recruit. The quality of the kitchen staff is not professional, and the work enthusiasm is not high, the service attitude is less satisfactory.
4, the cafeteria hygiene is very bad, the staff reaction is very strong.
5, the cafeteria flavor monotonous, unable to meet the needs of the majority of employees.
Second, self-management and outsourcing of the comparative analysis
Based on the above, the company's senior leadership on how to further improve the management of the canteen, better service to all employees, to conduct a serious discussion and analysis, and decided to try to outsourcing our canteen. The office according to the leadership instructions, self-management and outsourcing research and analysis:
From the results of the comparative analysis, the canteen outsourcing mode has great feasibility. To this end, the office, according to the leadership instructions, initially contacted four restaurant chain companies, after comparison and screening, and finally determined that the two companies will be Jia Cheng and Jia Hong as a key object of investigation.
Third, the visit process description:
In order to ensure that this canteen reform to achieve the desired results, Mr. Wu instructed, asked Jia Cheng and Jia Hong two companies to provide customer qualifications, and based on the customer qualifications provided, select and our company scale comparable to the unannounced visits to the bottom of the enterprise. Office in accordance with Wu's careful teaching, on its cooperation, health, price, food dishes, patterns, employee satisfaction, service personnel spirit, etc., on May 27, Taizhou near the six companies visited, the survey is as follows:
The visit followed Wu's instructions to use are unannounced, according to the comparison and analysis of the field visit, summarized as follows:
1, the investigation of the company, and the company's customers to provide customer qualifications, and according to the customer qualifications provided to select the size of the company with our company to conduct an unannounced visit. p>
1, the investigation process found that the company's customer qualifications provided by Jia Cheng, Jia Xin, Jia Hui two organizations, according to our inquiry to the company's cafeteria staff, learned that the so-called Jia Cheng, Jia Xin, Jia Hui, in fact, is a company, and the so-called catering chain, but they are the use of their relatives and friends, will be the many catering units to join together to form a resource **** enjoyment, Mutual benefit a way of cooperation.
2, according to the results of the visit, combined with the current situation of our canteen, in general, the six companies in the canteen daily management, business practices, cost-effective, meal quality, employee satisfaction and other aspects of our company are relatively good, so try to use the outsourcing approach is really feasible.
3, on the comparison of Jia Hong and Jia Cheng two companies, Jia Cheng compared to Jia Hong, from the comprehensive strength, credibility, and field operations are at an advantage.
Fourth, the preliminary preparations
1, staff placement
After the implementation of the outsourcing program, the kitchen staff are responsible for the contractor. Existing kitchen staff, cooks can be negotiated as far as possible in the company's other positions, the possibility of chefs to stay in the Division is unlikely, therefore, the need to properly deal with the labor relations of personnel leaving the Division.
2, facilities inventory
First of all, the office must be in advance of all the facilities in the cafeteria, tableware, tables and chairs, etc., and the use of relevant equipment (such as stoves, disinfection cabinets, refrigerators, etc.) to verify the state of use, to ensure that the equipment is in the normal use of the scope of the second facilities inventory inventory purpose, first, as the original ledger included in the company's property, and second in the contractors in the induction of Company cafeteria when handed over to the contractor as proof.
3, cooperation
The company can be taken by the contractor to operate independently, the principle of self-sustainability, the use of small fry, fast food and administrative meals (such as: general staff dining in the hall, fast food form; middle and senior management can be used in the form of meals in the form of meals in a small dining room; to be small fry can be contacted in advance by the person with the cafeteria) operation.
The company provides free venues, tableware, water, electricity, fuel; other food such as . Purchasing, processing and production, hygiene and cleanliness, food sales, storage and other related daily work are the responsibility of the contractor.
The company must monitor all related work matters of the contractor, the quality of oil, rice, meat, vegetables and other raw materials procurement; food taste, price, portion, safety; food storage; canteen cleanliness and hygiene; staff health, daily hygiene, service attitude and so on, strict control, the implementation of appropriate management measures.
4, settlement
a, employees and canteen transactions can be divided into: cash settlement and card two, all cash settlement disadvantages is that the company can not grasp the contractor's operating conditions, and card will invariably increase the workload of office staff and financial personnel, therefore, all cash settlement is clearly undesirable, and the card in the encounter of the staff party there will be insufficient balance in the card. Therefore, the normal meal advocate employees to swipe the card, and party and other cases, can allow employees to pay cash, the company can not make rigid requirements.
b, general corporate cafeteria outsourcing, in order to avoid the risks caused by the emergence of abnormalities, the contractor will require a certain amount of deposit, so for security reasons, the Office of the initial selection of the contractor in this time, are looking for the legal effect of a certain strength of the object of cooperation and to consider the collection of a certain amount of deposit, which will be refunded after the expiration of the contract or mid-contract for other reasons. Both sides agreed to cancel the contract will be refunded.
C, at the same time the cafeteria operation in order to avoid cash flow pressure on the company's finances, can be taken with the contractor to collect the settlement; employees to the financial recharge in cash, this money is collected by the financial services, the financial services only need to issue general invoices, this account does not need to be included in the company's accounting accounts; employees to take this charge to the office for proof of the charge to the office for the recharge, meal to the canteen to swipe the card.
d, the contractor to the end of the month with the Ministry of Finance to settle the costs of the month, the Ministry of Finance only for the original records of the card, the summary of the day's turnover, and check with the contractor on the day of the error, to the month or the end of the month or the end of the summary of the implementation of the monthly billing or semi-monthly settlement.
e, here there is a problem, one is if the company charged the contractor's deposit (generally charged by the total number of employees 1:50, our 450 people, can be charged a deposit of 22,500 yuan), the end of the month with the contractor to settle; if not charged a deposit, it must be the second month of the 10th or so with the canteen to settle, the purpose of this is to ensure that the contractor has a certain amount of money in our hands, thus ensuring that the contractor to settle. The purpose of this is to ensure that the contractor has a certain amount of money in our hands, so as to avoid the risk of abnormal situations, at least 10 days to a 40 days.
5, meal subsidies
a, after the cafeteria contracted out. The original practice of giving employees free meals at noon must be abolished, otherwise it will bring endless trouble to the financial and easy with the contractor unnecessary conflicts. Therefore, in the abolition of the free meal system at the same time to ensure the interests of employees, you can take the practice of meal subsidies.
b. At present, many enterprises in the meal subsidies, the most used is to take the flat-rate subsidy and eat more to make up for the two ways, the use of that kind of way according to the actual situation of the enterprise to determine. The so-called flat-rate subsidy is based on the level of monthly grants to a certain amount of subsidies, as employee benefits into the wage system; and eat more than make up for two kinds of complementary method: one is based on the actual consumption of the total amount of subsidies given to a certain percentage, and the second is based on the number of meals given to the number of subsidies for the practice of how much a subsidy. In addition, there is a limit of subsidies, that is, with a total monthly amount of credit card to reach a certain amount, to give and a level of subsidies, such as: consumption in the 300 to make up 100, to 500 to make up 200, to 700 to make up 300, to 900 or more to make up 400, 400 for the highest limit.
c, the advantages of fixed subsidies are: 1, as an employee benefit reflects the superiority of the enterprise, 2 management is more single, can save part of the financial management matters, the cost is also easy to account for and control. The disadvantages are: 1, it is difficult to control the dining rate of the cafeteria, some employees may appear due to the taste of the cafeteria, the quality of service is not good and cook their own meals, thus there are certain safety hazards; 2, the fixed amount of subsidies as an employee benefit, over time, into a component of the salary, its ultimate effect is diluted. Advantages of more food and more subsidies (including quota subsidies) are: 1, can improve the dining rate of the cafeteria, 2, more food and more subsidies to the staff in the dormitory can play a role in inhibiting the role of self-cooking, so as to reduce self-cooking safety hazards. The disadvantages are: 1, the cost is relatively high, 2, the cost is difficult to control, whether it is by the number of times to make up or by the proportion of make-up, there are articles to do, such as a lot of family members of the employees will be crowded into the cafeteria meals, employees to increase the number of times to swipe the card and so on. 3, it will bring a large number of financial and cumbersome workload.
6, risk avoidance
a, once the cafeteria mismanagement, how to avoid risk, do a good job convergence, to solve the problem of employee meals need to be done in advance to prevent, so the office needs to pay attention in advance and contact a few fast-food restaurants in the vicinity, in the event of an unusual situation, to take emergency measures to ensure that the staff can eat, without affecting the production. It is also important to understand the movements of other catering companies to prepare for a rainy day.
b, in the choice of contractors, be sure to choose the strength, will be reputable catering company to cooperate, can be avoided once the food poisoning and other food problems after the ability to claim compensation and related legal liability.
7, the selected partner: after determining the partner, the relevant details must be negotiated with each other, the drafting of the contract, clear responsibilities of both parties. (The contract is another document)
V. Mid-term management
After the cafeteria contracted out, how to do so that the meal work in the true sense of the service to the majority of workers, the key to the control of the cafeteria, therefore, the office needs to set up a person responsible for the supervision of the cafeteria, to grasp the following points:
1, raw material purchases
a. Recipes on the report and purchasing details: Requirements The cafeteria Friday before the development of the next week's menu reported to the office for review, while each batch of raw material purchases submitted to the procurement details, so that our cafeteria management personnel to verify.
b, the procurement of raw materials must meet the national food hygiene standards, first of all, all food raw materials should be purchased from regular manufacturers, raw material selection, oil must be from the hypermarkets of the regular brand, meat must be in the regular slaughterhouse to negotiate the purchase, and every day to provide quarantine certificates, vegetables must be purchased in the vegetable base. Vegetables must be purchased from vegetable bases. Rice and seasonings must come from units that meet the relevant standards. Food implementation of the "four no" principle; A buyers do not buy rotten, spoiled, expired or three raw materials; B acceptance personnel do not receive rotten, expired or three raw materials; C processing personnel do not use expired or three raw materials; D service personnel do not sell expired or three raw materials.
unit cafeteria contracting program (2)
I have operated a small fry-based restaurant in Yuejin Road, has a rich business philosophy and so there experience. First of all, before the opening of the food city, I will distinguish between its decoration, the snack city and Chinese food separately, the Chinese food specially set up access gate, so that it is more eye-catching, all the tables and chairs of the snack city renovation, Chinese food tables and chairs to add, re-layout to give a person a brand new look; Secondly, the snack city equipped with disinfection cabinets, card machines and other facilities and equipment so that customers can eat more assured that it's more convenient. The bar of the Chinese food department is redesigned, and small tables and chairs for four people are added to increase the sales of Chinese food.
The store staffed 30 people, including 19 people in the snack town, 11 people in the Chinese food. In the induction owed to each position to train so that they are familiar with the skills of each position and the food city of the various systems.
Snack City with its inexpensive, local snacks for the characteristics of mass consumption, Chinese food, a Szechuan cuisine based on high-end consumption, such as a variety of pasta stir-fry and snacks, casseroles, etc. to do the best color and flavor, Snack City to the fast speed of freshly made ready-to-sell and marked price so that customers can eat assuredly, eat happy, and to achieve a fast way of service on the table so that customers do not have to queue up for dinner as in previous days.
The factory workers a I card to do the meal card 10% discount, more benefits reflected in the staff, and can realize the delivery of meals to the door so that workers can eat at ease, eat the heart, feel comfortable.
The store to customer satisfaction as the purpose, smiling face, treat with sincerity, customer-centric, attentive service, and actively advocate green consumption, first-class quality, the most red to achieve the promotion of the company's business philosophy.
Through the initial contact with your factory consultation, I have the following cooperation intention: I run your factory staff canteen:
Cooperation period of one year, the contract expires after the same conditions of priority to continue cooperation;
Specific work arrangements are as follows:
Plant
1, the restaurant, the kitchen and the corresponding supporting venues to provide
1, strict Fulfill the contract, abide by the terms and conditions, obey and fully cooperate with Party A's management
2, kitchen equipment, tableware and other fixed assets investment
3, restaurant management and support
2, the procurement of high-quality ingredients, delivery and strict acceptance
4, hygiene, service, quality of the regular sampling of the food inspection
3, a number of meal serving Services, nutritional matching of various types of dishes, cooking and meal portioning
4, punctuality, quality and quantity of meals
5, kitchen staff manpower arrangements and salary, benefits and other management
6, water, electricity costs on time and according to the amount of payment
7, gas costs on time and according to the amount of payment
8, at any time to accept the supervision of the relevant departments of your factory and Improvement suggestions
9, fire accidents and industrial safety prevention
10, other related matters to be negotiated between the two sides
According to your factory staff per person per day, three meals of 10 yuan food standard weekly menu is arranged as follows: rice free to eat (late-night snacks are counted separately)
Breakfast two dollars, four dollars in the middle of the night, dinner.
The above menu is for reference only, every day can provide a different pick up a soup, optional four meat, two veg and a soup, specific to the two sides face-to-face agreement.