First, follow the purpose of serving government employees, meetings and guests, and strive to make the food delicious, the price reasonable, the service thoughtful, convenient and timely.

Two, the canteen staff must work together in Qi Xin, earnestly perform their duties.

Three, canteen staff should stick to their posts, according to the provisions of the time for dinner, keep cups, bowls, chopsticks, lamps clean, orderly and regular disinfection. Strengthen food management, prohibit the sale of rotten food, and put an end to food poisoning incidents.

Four, the reception of county (city, district) grassroots staff, in principle, to provide working meals, but must be reported to the office by the business department, can be arranged. Pay attention to the quality of food and put an end to waste.

5. Diners from other units are not allowed to owe food stamps on credit, and tableware is not allowed to lend to others without the consent of management personnel. Strengthen the management of documents, cash and meal tickets, so as to turn them in and write them off in time.

Six, strengthen cost accounting, shopping procedures are clear, and in line with the real thing, the logistics administrator to check the day to buy food, such as the discovery of three products and fake and shoddy products, in addition to the buyer's responsibility, to focus on destruction, not allowed to sell. Pay attention to saving water, electricity and gas.

Seven, meeting meals, according to the meeting standards, don't famous wine, high-grade drinks and expensive dishes.

Eight, canteen staff should be strict with themselves, pay attention to cooking skills, pay attention to the quality of food, and strictly manage canteen equipment, kitchen utensils, grain and oil, non-staple food, drinks and so on. And you are not allowed to open a small stove by yourself, and you are not allowed to treat people to dinner in the canteen without authorization.

Nine, canteen staff should always maintain personal and canteen hygiene, regular health checks.

First, the canteen management responsibilities.

(1) Responsibilities of financial managers.

Work under the leadership of the director in charge, be responsible for the accounting treatment of the canteen, fill in vouchers and related statements in time, ensure the use of cash, and make profit and loss reports.

(2) The responsibilities of the material keeper.

Responsible for weighing, marking and acceptance of purchased goods. Dynamic supervision and management of the whole process of using goods, and strict implementation of the three separation systems of purchasing, acceptance, warehousing and distribution of all kinds of food.

(3) the responsibilities of the administrative manager.

Assist the supervisor in charge of canteen management. Mainly responsible for the daily work arrangement and affairs management of chefs and restaurant waiters.

Second, the responsibilities of other personnel.

(1) The responsibilities of the buyer.

Strictly implement the procurement system, be familiar with the market situation, and feed back the market information to the competent leaders and managers at any time. Take full responsibility for the quantity and quality of the purchased goods.

(2) The responsibilities of the chef.

1. Under the leadership of canteen management, study politics, cooking techniques, pay attention to nutrition, do a good job in hygiene, and ensure that rice is cooked and fragrant;

2. Constantly improve the understanding of the importance of cooking work, firmly establish the idea of serving the staff wholeheartedly, be diligent and love the people, and do a good job;

3. Take good care of the kitchen equipment, maintain it and keep it in good condition;

4. Do a good job in personal and public places, adhere to the tableware disinfection system and keep the environment clean and tidy;

5. Strictly implement the rules and regulations, go to work on time, dress for posts, and strictly operate the procedures.

(3) the duties of the waiter.

1. Under the guidance of canteen managers, firmly establish the idea of not being afraid of hardship and fatigue, improve service awareness and ensure service quality;

2. Be polite, serve with a smile, behave appropriately, provide standard, decent and generous service, and do not quarrel with the dining staff;

3. Do a good job in the canteen hygiene, care for and use all kinds of tableware, and disinfect every meal to prevent the spread of various diseases;

4. Maintain personal hygiene and clean clothes, and wear work clothes and work hats when working;

5. Obey the leadership, observe discipline, go to work on time, don't be late, don't leave early, please cancel the leave if something happens;

6. During work, stick to your post, do your job well according to the division of labor, do not do private work during the on-the-job period, do not go out without permission.

Third, the canteen management system.

(1) financial management.

1. Financial personnel must abide by the financial system and the measures for the management of financial funds of institutions, and strictly implement the reception management system.

2. Timely declaration of vouchers and accounting treatment, so that the account books are clear and the accounts are consistent.

3. At the end of the month, statements must be made on time to ensure timely information feedback and accurate data, so as to effectively play its supervision and management functions.

(2) Equipment management.

1. The items in the canteen include all fixed assets such as cookers, tableware, tables and chairs, stereos and refrigeration equipment.

2. All items are registered and managed by special personnel.

3. The person in charge should be familiar with the technical performance and maintenance methods of the items in charge, and keep them in good performance and cleanliness.

4. Be jointly and severally liable for the abnormal damage of the managed items.

5. Strict duty system, water, electricity, gas, doors and windows safety inspection before coming off work, to prevent all kinds of accidents.

(3) Material management.

1. Materials include daily purchase of main and non-staple food raw materials, cigarettes, wine, sugar, tea, fruits and other reception gifts.

2. Strictly control the purchase. Management and warehousing personnel shall check and accept the quantity, quality, price and safety of food raw materials purchased by purchasing personnel, and warehousing personnel shall handle warehousing and other related procedures for qualified food raw materials, and the goods shall be placed in place and orderly. Shopping invoices should be signed by purchasing, storage and management personnel, and submitted to the competent leader for signature and then reimbursed step by step.

3. Close the library. The keeper should know what he is responsible for, report the inventory of common items to the competent leader in time, and submit the inventory table and dining table on time. Cooking personnel should receive qualified food raw materials, and scientifically process them according to the quantity and standards on the dining approval form approved by the competent dean and director, and at the same time, go through the relevant outbound procedures with the storage personnel. If there is no approval form, the custodian is not allowed to go through the outbound formalities. If you leave the library without authorization, the fee will be paid by the custodian.

(4) Catering management.

1. In principle, breakfast and lunch in government canteens are served according to the number of registered people. Diners (with meals) should book the types and quantities of food in advance, and those who don't book will not be served. Diners are not allowed to make noise after entering the canteen. They should swipe their cards first, and then the staff will divide the meal. Diners in the canteen are not allowed to take away the main and non-staple foods. After dinner, they should put their tableware and leftovers in the designated place in the canteen. People who have meals should put their lunch boxes in the designated place in the canteen in advance so that the staff can prepare meals in advance. Non-working personnel are not allowed to enter the workshop.

2. For working meals or receiving guests, the undertaking department (undertaker) should go to the competent accounting department of the canteen of the office service center in advance to receive the meal approval form, fill it out and report it to the office service center after being signed by the section chief. The working meal standard is per person per meal 13 yuan. Dining standards within 200 yuan (inclusive) shall be examined and approved by the director in charge of the office service center, and those above 200 yuan shall be approved by the director in charge of the office service center. No canteen shall be arranged without approval. If you need to get high-grade tobacco and alcohol, the undertaking department must fill in the Approval Form for Tobacco and Alcohol, which can only be obtained after being signed by the section chief and reported to the competent director of the service center for examination and approval.

(5) Health management.

1. Hygienic requirements for canteens and kitchens:

(1) Dining rooms and kitchens should have screen doors, screens and gauze covers to keep them free of flies;

(2) The canteen and kitchen should be cleaned in time after each meal, tablecloths and chair covers should be changed frequently, and all kinds of items should be arranged and wiped frequently to make them clean and orderly, and cleaned once a week;

(3) The drainage of the canteen and kitchen should be kept smooth, and the sewage should be poured into the sewage pool in time, so as not to accumulate dirty water and dirt and keep the environment clean and tidy;

(4) It is forbidden to raise poultry and livestock and bring toxic chemicals into the canteen kitchen;

2. Hygienic requirements for cookware, kitchenware and tableware:

(1) containers for raw food and cooked food shall not be mixed;

(2) raw and cooked food knives should not be mixed and stored separately;

(3) Small cookers such as cages, pots and spoons should be cleaned, dried and placed neatly after use;

(4) Wash and dry large cookers such as pots, lids and vegetable baskets. Rinse with hot water after use and brush with alkaline water once a week;

(5) Mechanical appliances (meat grinder, vegetable cutter, dough press, etc.). ) washing with hot water, drying and storing;

(6) Tableware should be disinfected regularly, and the patient's tableware should be placed separately to prevent infection.

3. Personal hygiene requirements of employees:

(1) Regular physical examination by the health department;

(2) Do "four diligence", wash hands and cut nails frequently, take a bath and have a haircut frequently, wash clothes and bedding frequently, and change work clothes frequently;

(3) Don't smoke at work, wear work clothes and work caps, and keep the instrument clean and tidy;

(4) It is forbidden to wear work clothes to leave the kitchen and canteen or do work unrelated to cooking, and you must wash your hands before and after work or after touching dirty things;

(5) Don't cough or sneeze at food, don't wipe your nose, sweat, hands or kitchen utensils with work clothes, and don't spit everywhere.