Employee cafeteria management regulations

Employee cafeteria management regulations 1

First, the scope of the staff cafeteria dining staff

1, all employees of the company can enjoy the treatment of the working meal in the staff restaurant

2, any outsiders are not allowed to eat in the staff cafeteria, because of the need for work in the staff cafeteria. The company's staff can enjoy the working meal in the staff dining room.

Second, the staff cafeteria dining time and requirements

1, dining time

Breakfast: 7:20-7:50 Chinese food in two batches: the first batch of warehousing 11:40-12:30, the second batch of the other departments 12:00-13:00 dinner: 17:00-12:00, the second batch of other departments 12:00-13:00. -13:00 Dinner: 17:30-18:30

Special circumstances meal time according to the actual situation to be determined.

2, dining requirements

No special circumstances, more than the range of meal times, no food service (including: the departments on duty, duty personnel; departments to adjust the meal time scheduling, shift change, shift replacement); special circumstances, by the departments two hours in advance to notify the Logistics Service Center or the staff dining room Luodai to be reserved for the meal; the departments to increase or decrease the number of personnel, a day in advance of the notice! The company's main goal is to provide the best possible service to its customers, and to provide the best possible service to its customers in the future.

Third, dining convention

1, organizational dining: meals are in the staff dining room, no other place to cook meals; not to bring non-hall-made food, drinks into the dining room meals.

2, disciplinary dining: playing meals and dishes must be lined up, not allowed to jump the queue to play more than one; not to carry any restaurant items, tableware, facilities in and out of the restaurant, and accept the management of the kitchen staff.

3, civilized dining, no spitting and littering of peel and paper garbage; leftovers can not be discarded, the meal must be cleaned up their own desktop, poured into the designated place, and the tableware into the designated location.

4, courteous dining: dining should have a good posture, do not wave chopsticks, spoons, forks, make a crash sound to prevent the neighboring tables; no loud noise and laughing and joking, prohibit smoking and alcoholism.

5, frugal dining: to practice thrift and frugality to eliminate waste, eat as much as the number of feasts, turn off the lights and save water; saving honor, wastefulness is shameful.

6, care of dining: care of the restaurant public **** property, to stop in the walls, floors, equipment, tables, dining chairs, tableware on the scribbling, painting, carving; shall not be thrown, throwing, flinging tableware, to be gently put.

Fourth, the penalty convention

1, no organization, private open fire, private carry food, drink into the restaurant, give a written warning.

2, there is no discipline, do not line up to cut in line, privately carry restaurant items, facilities, tableware out of the restaurant, disobedience to the management of a written warning.

3, there is no civilization, littering and spitting, do not clean up the desktop residue pouring, not in accordance with the requirements of placing tableware to give a written warning.

4, there is no politeness, intentionally making noise, loud noise, laughing and joking, affecting others to eat, smoking and alcoholism to give a written warning.

5, there is no economy, not thrifty, not saving electricity and water, eating more food waste more than the waste of food residues more than the penalty of 50 yuan to 100 yuan fine.

6, there is no care, on the walls, floors, equipment, tables, chairs, tableware, scribbling, painting, carving damage caused, in addition to the price of the accompanying, a fine of double.

Logistics Service Center

20xx.08.26

Employee cafeteria management regulations 2

First, resolutely obey the leadership of the division of labor, to do their jobs, the quality of meals due to the failure to do their jobs and affect the quality of the staff, depending on the severity of the case, to give the appropriate financial penalties. Serious nature, resolutely dismissed.

Second, the strict implementation of the attendance system, each meal late, leave early within 5 minutes to deduct 3 yuan, 10 minutes to deduct 5 yuan (master double the penalty), 10 minutes outside the counting of absenteeism. There are special circumstances to take leave must be a day in advance to the canteen supervisor and team leader leave, without leave without authorization, according to the absence of time double deduction of wages, more than one day will be regarded as automatically leave the post.

Third, not allowed to wash clothes in the cafeteria, playing hot water. Each meal must be eaten after the students. Violators of a deduction of 10 yuan.

Fourth, insist on doing empty-handed to and from work, not allowed to carry any items. Each meal brush card resolutely put an end to the wrong brush and brush leakage behavior, once found, the first fine of 20 yuan, the second doubled the penalty, more than two dismissal.

Fifth, good canteen health and personal hygiene, to keep the canteen clean and hygienic, neatly arranged items, every Saturday for a health sweep, the whole staff to participate in the centralized disinfection of tableware. To work shall wear overalls, caps, do not keep long nails, diligent bathing, to keep the overalls clean, no smoking in the operating room, do not spit.

Six, care of public **** property, saving water, electricity, man-made damage to property at the price of compensation. Every day after work must turn off the water, electricity, gas, etc., and close the doors and windows.

Seven, promote love service and smile service. Not with teachers and students to have a verbal altercation, can not insult the students. Colleagues help each other, coordinate with each other, no quarrels. Once it happens, both sides will be fined 20 yuan each, and the seriousness of the situation is resolutely dismissed.

Eight, every two months for a merit assessment, the performance of the winners, give some economic incentives.

The above system, all cafeteria staff must strictly abide by and implement, every day by the team leader to do a good job documenting, January a check, fines in the month's wages to cash.

IX, cafeteria staff every school year for a staff recruitment, where not in line with the school's requirements for recruitment of staff `, can not be recruited into the school to do the job.

Staff cafeteria management regulations 3

1, by xx is responsible for the supervision of the kitchen.

2, the number of daily meals by xx is responsible for statistics and issued to the group. Specific statistics issued at the following times:

Morning: 9:00-9:30 Afternoon: 16:00-16:30

3, the cafeteria opening time:

Breakfast: 7:00-8:00 Lunch: 12:00-13:00 Dinner: 18:00-18:30

4, the kitchen cooking materials are insufficient, the chef verbally informed the head office of the administrative supervisor, the head office to purchase, the bill passed to the old factory finance.

5. Cook lunch according to the number of diners provided by the Commissioner of Statistics. (Note: the number of servings or portions, to save, reasonable principle). Can not be in any name over the production of lunch to be used as a spare dinner, dinner should be on time, and single, can not often eat leftovers from lunch.

6, cleaning the kitchen after meals, to ensure the cleanliness of the kitchen, to do tableware, kitchen utensils, sanitary ware, clean, neatly arranged, the ground mopping clean, turn off the power supply of all electrical appliances, will be clean and hang up the rags, garbage dumping, to ensure that the pool, the downstream pipe is smooth, if there is any abnormality, reflect in a timely manner.

7, public goods (chopsticks, bowls) should be handled using a disinfector, due to the meal time is not synchronized, chopsticks should be placed in two separate boxes, one box is already disinfected, another box is just cleaned, the bowl is disinfected or just washed can also be well distinguished, to avoid the use of non-disinfected chopsticks and bowls.

8. Supervisors weigh the remaining meals in the cafeteria at noon every day, and also supervise the following items:

1, meal waste (20 yuan/times/person)

2, regional cleanliness and hygiene (3 times the assessment)

3, neat items (3 times the assessment)

4, foreign objects, garbage dumping in a timely manner (2 times the assessment)

5, personal hygiene (3 times the assessment)

5, personal hygiene (3 times the assessment)

6, food safety (2 times the assessment) p>

5, personal hygiene (2 times from the assessment) (with assessment schedule)

9, dining standards and varieties:

Breakfast: buns, steamed buns, thin rice Lunch: a meat and a veggie and a soup Dinner: scrambled eggs or noodles, a small number of midday leftovers

10, the kitchen meals have comments or good advice to the Commissioner of the Administration can be reflected, do not talk to each other or blame the The chef.

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