How to manage the cafeteria
How to manage the cafeteria, a cafeteria management in order to attract more customers, if a cafeteria is not even good management, it is easy to have no customers to patronize, that how to manage the cafeteria is a profound problem, the following is what I have carefully prepared for you to take a look at it.
How to manage the cafeteria 1
First, sound and perfect regulations .
Sound rules and regulations, is the basis for the implementation of scientific management, the requirements of the cafeteria management and cooking staff to strictly implement the "Chinese People's **** and the State Food Sanitation Law" "food processing, sales, catering hygiene," the "five-four system", on the basis of which, to improve the revision of the "procurement system
Two, staff participation in strict procurement.
In order to prevent the occurrence of corruption in the purchasing process, in addition to financial supervision, each purchase is temporarily arranged by the Partnership Management Committee to participate in the purchase of a staff representative, with the buyer to purchase, the quality of food, price, quantity on-site supervision. To make the food fresh and high quality, one should choose the larger farmers' market, which is convenient for all kinds of purchasing. Secondly, it is necessary to purchase at a fixed point, so that it is easy to hold the supplier accountable. Thirdly, other items to be purchased to comparison shopping, from which to choose the quality and price of goods.
Three, to ensure that the cafeteria safety and health.
Procurement of staple food in the time interval are not too long, generally twice a week. Mainly grasp a few key links: First, for the procurement of back to the food in the acceptance of storage when selected, the transportation process caused by those such as crush injury to the vegetables; broken shells of eggs selected, ride them have not yet not yet rotted and spoiled before eating, so that it will not contaminate the other good food, easy to store the days; Second, meat food should be stored as soon as possible in the freezer; condiments, dry food should be categorized and placed; Vegetables should be classified and stored separately can not be squeezed; third, the warehouse should be kept dry, ventilated, clean; fourth, to be in the whole process of purchasing, transportation, acceptance, selection, warehousing process should be gently take and put.
Four, people-oriented adjustment of the diet structure.
Enterprise employees from all over the province, with different dietary habits, to let everyone eat well, satisfied is not an easy task. It is said that the cafeteria work difficult to adjust the bad job, in fact, any problem has a solution, mainly to seize a few links, one is to understand the dining staff from the regional percentage, so as to formulate recipes, procurement of staple foods to lay the foundation; two is to take care of the majority of the staff's dietary habits, but also can not ignore the requirements of a few people. The cafeteria to ensure that the second weekly Hui employees to eat ethnic dishes; three is a regular change in dietary patterns, to ensure that the same weekly; four is to pay attention to the science of diet, less salt and more vinegar, less meat and more vegetables; five is often to seek the views of the staff in a timely manner to add, change the varieties of varieties of food patterns.
V. Eliminate and reduce food waste.
The daily . Registration of dining staff, the percentage of dining staff, the cafeteria according to the percentage and then prepare a little more, so that not enough food or too much left over, and only in this way to reduce waste. The operation process of the three meals a day is refined to reduce expenditure and save costs.
Sixth, improve the quality of practitioners.
The quality of the cafeteria staff to determine the quality of logistics services. Grasp the canteen food hygiene and safety work, improve the ideological quality of practitioners, business skills is the key, for this reason, we optimize the combination of canteen logistics management and cooking services staff, strengthen training and management, and constantly improve their quality. A grasp of business learning, adhere to the weekly management staff work meeting, a canteen cooking staff business learning, end of the year business assessment examination system. Second grasp of personal health checkups, the lack of physical examination can not be on duty, the body of unqualified personnel immediately transferred to the body of qualified people licensed to work; and the establishment of personal files. Three grasp business skills, regularly organize canteen food practitioners for red case, white case, cut vegetables, stir-fry skills competition, on-site operation, the selection of the first, in the business skills to set up benchmarks, catching the typical, to encourage food practitioners to work hard to forge ahead and continue to innovate and improve the quality. Four grasp communication, we must often communicate with the chef, take the initiative to understand the needs of the chef's motivation and ideas, listen to their views; understand the differences in the chef's personality, the chef's bad behavior, education and guidance, to do "YangYouGuoShou, YangLongAvoidShortcomings", so that the chef to concentrate on the work.
How to manage the canteen2How to manage a good canteen
First, the need for a sound regulation system
Whether it is the management of the enterprise, or the management of the canteen, a perfect regulation system is very necessary to exist. Through the strict management of the cafeteria staff, improve the quality of health and service quality of the cafeteria, for dining staff to bring a pleasant dining experience.
Second, strengthen the canteen health and safety management
The canteen's hygiene has a significant impact on the dining experience and personal safety of the diners. Therefore, managers need to strengthen the control of canteen health and safety. Such as the procurement of raw materials back to screening, will be some because of transportation problems caused by the damage of raw materials to pick out, to avoid contamination of intact raw materials, and raw materials will be divided into storage, put into the corresponding position.
In addition to food safety, canteen hygiene should also pay attention to the regular disinfection of the canteen, the daily use of tableware should be qualified disinfection, to ensure that there is no bacterial growth. At the same time, to ensure the cleanliness of the cafeteria, do not appear "sloppy" situation.
Third, to understand the eating habits of employees, adjust the cafeteria dishes
People in different regions have different eating habits, such as the South to rice-based, while the North is mainly pasta. In this regard, it is necessary to have an understanding of the dining staff, and then divided into different areas, so as to develop a corresponding recipe according to the ratio. In addition, it should also pay attention to whether there are ethnic minorities among the dining staff, respect their dietary habits, and avoid infringing on each other's customs. Finally, the cafeteria should continue to push the boundaries of innovation, constantly update the food, so that employees feel fresh.
Four, strengthen the procurement management
In the management of the cafeteria, procurement management is a more focused part, but also more sensitive part. Because, in the procurement process, it is easier for corruption to occur. Therefore, in addition to strengthening the financial aspects of management, managers should also take other measures to strengthen the management of procurement, such as temporary arrangements for an employee to participate in the purchase, and the quality of the purchased dishes, price and quantity comparison, strict control of the quality of raw materials. In addition, it should also strengthen the supplier audit, both to find the best quality and cheapest supplier, but also to ensure the reliability of the supplier.
Fifth, reduce operating costs
For managers, in the management of the work of the cafeteria, in addition to the operation of the work of the most important should be for the control of the cost of the cafeteria. Such as the traditional cost management model is different, the current cafeteria can use some cafeteria software, through the daily number of people dining statistics, to assess the daily relative need to purchase raw materials, so as to avoid the waste of raw materials purchased too much. In addition, the catering process can be subdivided to improve the efficiency of the cafeteria staff, freeing up the staff labor force and reducing labor costs.
Six, good at accepting different points of view, all-round improvement of the canteen
In the process of canteen operations, there will always be a variety of different issues. Managers need to be good at accepting these different management, and summarize the problems that exist in the canteen, and constantly improve the canteen, so as to better operate the canteen.
Seven, the introduction of the canteen management system
The emergence of the canteen management system is a change in the traditional management of the canteen, the canteen can be purchased, production, sales, business analysis of the whole process of service management, optimizing the management of the canteen in all aspects.