As the saying goes, the king of the people, and the people of the food, our company as a leading independent lubricating oil companies, with thousands of employees, products and services in the market reputation, and the role of the canteen in the company, although the role of the seemingly small, but indeed with the staff of the mood, work attitude is closely linked. Although the role of canteen in the company seems to be small, it is closely related to the mood and working attitude of the staff, and even concerns whether our company can provide customers with better products and whether we can successfully achieve our business goals. This research report has thoroughly sorted out the operation and management mode of our company's cafeteria, the existing problems, and put forward practical rectification measures, in order to help our company's cafeteria operation efficiency to a higher level, the staff can enjoy a more delicious, healthy, inexpensive work meals, and therefore has an extremely important practical significance.

In the process of this research, I use the long-term investigation of the canteen headquarters, regular consultation with external suppliers and summarize and analyze the financial statements of our company and other research means, to collect specific information on the operation of the canteen, and combined with the practice of work to put forward specific ideas for improvement.

Second, the operation of the canteen operation of the basic situation

Our canteen main object of service for the internal staff, but also to the Audit Department, Procurement Department, General Manager's Office, the Channel Department and other company departments to provide customers with meals, which can be basically to meet the needs of the internal catering Division I. 20xx January - June, our canteen revenue totaled 496,307.8 yuan, the total expenditure of 484,625.5 yuan, a profit of 11,628.3 yuan, the gross profit margin of 2.4%, the monthly profit and loss range of 1,000 yuan or less, the overall level of profitability is relatively low, can protect the restaurant as the company's "public **** services," the existence of the institution.

Our company has set up a more complete management system of the cafeteria, materials purchasing system, inventory system, cash receipts and disbursements management system, materials purchasing records, inspection, payment and approval procedures are relatively sound, in addition to some of the details of the system, the implementation of the overall status of the better. As for the most important procurement process of the cafeteria operation, it mainly includes four modes, i.e., small amount purchase of seasonings, fixed-point purchase of staple food ingredients, purchase of equipment than the negotiated price, and random purchase of fresh vegetables, which is relatively more reasonable.

Three problems with the operation of the cafeteria

Although the overall implementation of the management system of our cafeteria is better, there are still problems that can not be ignored in the details, including lax qualification checks of suppliers, the lack of acceptance procedures, the cafeteria food is relatively single, the phenomenon of substandard, and the lack of statistical standards of consumption:

1.

During the research process, I found that the cafeteria purchasing staff of the supplier's qualification review is not strict, some condiments, frozen products lack of valid safety qualification reports, or even no production date, no production address, no production health license "three no products. For example, the "Tengfei Sesame Oil" currently purchased by the cafeteria was proved to be a product made by blending sesame oil flavoring, which not only lacks flavor and texture, but also has a serious food safety risk due to the excessive amount of chemical additives that may cause damage to employees' bodies. Other ingredients are being further verified, and there is a greater chance that more supplier issues will be discovered.

2. Lack of food acceptance procedures

Through the analysis of the food procurement process, I found that the implementation of food acceptance in our canteen is missing. According to the relevant management regulations of the company's canteen, the supplier, the purchaser and the canteen should each send a representative to reasonably communicate and negotiate with the three parties to **** with the inspection and acceptance of the foodstuffs. However, in practice, the purchasing side, which has important responsibilities, basically does not participate in the food acceptance process, but only unilaterally signed by the cafeteria to confirm. The purchasing party decides the supplier of the cafeteria and the amount of procurement, with a high degree of voice, the supplier has a strong constraints, so even if the cafeteria in the acceptance inspection found that there are problems with the quality and quantity of food ingredients, but also unable to take corresponding punitive measures against the supplier, it is difficult to effectively control the quality of food ingredients.

3. Relatively single canteen dishes

The problem of relatively single canteen dishes is more serious in our canteen, which is manifested in the fact that the dishes remain unchanged for a long time, and the canteen chef lacks the motivation to create innovative dishes, which makes the staff's recipes seriously monotonous. Even if the market appears cheaper, better flavor. Seasonal fresh fruits and vegetables, the cafeteria is also reluctant to adjust the menu for seasonal dynamics, but more inclined to choose the year-round often "cold storage dishes, frozen meat". A single dish is undoubtedly difficult to meet the needs of our employees catering for diversity, but also to make meals in the cafeteria to deal with the belly of the hasty move, greatly impairing the sense of pleasure of our employees at work, reducing employee productivity.

4. The phenomenon of substandard is serious

From the company's point of view, the most ideal state of operation of the cafeteria is not to lose money, but also as far as possible to provide employees with high-quality food service, which has brought greater cost pressure on the procurement department. During the research, we found that our procurement staff for cost control, too serious on the supplier's offer suppression, which objectively compressed the canteen's purchasing costs, but also "forced" the supplier in the food ingredients to substandard. Usually inferior ingredients in the mold, rotting proportion is higher, and taste flavor is poor, more likely due to bacteria, additives over the standard triggered by mass food poisoning.

5. Lack of consumption statistics

At present, our cafeteria has not established a perfect consumption statistics system for food ingredients, and there is no exact standard and basis for purchasing various types of food ingredients, which is based on purchasing staff's working experience. However, manpower is sometimes poor, relying only on the staff's work experience in procurement is inevitable omissions, the cafeteria often occurs in some of the ingredients backlog time is too long resulting in rotting and deterioration, or some of the ingredients are consumed too quickly need to urgently replenish the situation. This is obviously not conducive to the control of procurement costs in our cafeteria, nor is it conducive to the enhancement of the quality of service in our cafeteria.

Four, the canteen operation to improve the operation of the strategy

For the research process found in our canteen operation problems, I envisage the use of the following means of improvement:

1. Develop a unified purchasing standards

In order to solve the canteen procurement of suppliers qualification review is not strict, can be This can be solved through the development of uniform procurement standards. Specifically, for different packaging, such as vacuum, bag, bulk, different categories, such as staple food, meat, vegetables, seasonings and other food, canteen managers should speed up the definition of the corresponding procurement standards, and compiled into a booklet, which will be issued to the purchasing staff for implementation. Thus, the purchase of agricultural inspection and quarantine standards, production date, production plant address, production health license complete quality ingredients.

2. Strengthen the implementation of the management system

Restrictions on the purchaser must be present at the site of food acceptance, the need to strengthen the implementation of the management system of our canteen, an additional purchaser on-site signature link. In the supplier will be transported to the cafeteria, and by the cafeteria representative, the person in charge of purchasing inspection is completed, it can be signed by both parties *** with the acceptance of the record sheet. In order to prevent the purchaser from signing after the fact, it is also necessary to take and save photos of the acceptance process on the spot, in order to prepare for the later supervision and management of the cafeteria team to check.

3. Improve the assessment incentive system

The main reason for the relatively single canteen dishes is the lack of effective assessment incentives, the canteen party lacks the motivation to seek new changes. I envision that the rate of change in the dishes and employee satisfaction as the key indicators of the performance assessment of the canteen, and will be linked to the canteen workers' wages and bonuses, which can effectively drive the canteen staff to actively develop new dishes, to solve the problem of the recipe is too single, so that it is better for the workers of the Division I service.

4. Set the procurement price threshold

Cafeteria procurement overly suppressed the price of ingredients is undoubtedly unreasonable, the need to set a reasonable threshold for the purchase price, in the purchase price of food and quality of food to seek a balance between. Purchasers need to synthesize the farmers' website offer, farmers' market reference price and supplier offer, weighted calculation of a reasonable procurement price range, and reference to this interval for "bargaining". Our Finance Department should also list the slight loss of the cafeteria as within the acceptable range, and should not give the cafeteria too much pressure on the procurement cost.

5. Establishment of sound statistical means

The lack of statistical standards for the consumption of food ingredients makes some of them backlogged or even deteriorated, therefore, the establishment of sound statistical means is a complete necessity. The cafeteria financial staff can regularly organize and collect the purchase of food, food consumption, food inventory, food loss and other related data, the use of statistical means, such as the optimal ordering model, the law of large numbers, calculate the optimal purchase of food batch, procurement, and to guide the cafeteria procurement practices, reduce the cost of purchasing expenses.

School cafeteria is a gathering place for students to eat, cafeteria and dietary hygiene is good or bad, directly related to students' physical and mental health and life safety and social stability, in recent years, our region at all levels of government and health, education and administrative departments of the construction of the school cafeteria and cafeteria dietary hygiene and safety under the greater effort, made certain achievements, to a certain extent, the quality of students' lives. Ensure the quality of life of students, and effectively prevent the occurrence of accidents such as food poisoning in student groups. However, school canteens due to poor basic conditions, insufficient capital investment, coupled with the operating system and other aspects of the reasons, there are still some health and safety hazards. In recent times, Baofeng town people's congress on the school "canteen" status of research. The results of the study are reported as follows:

Problems:

First, there is a school "two light" phenomenon. Due to the lack of ideological understanding, the school canteen light health management, light health infrastructure investment and other issues, the specific performance is: some of the school canteen area is small, the functional layout is unreasonable, the lack of rooms, facilities are simple, raw and cooked cut boards are not divided, the phenomenon of cross-contamination is serious, and it is difficult to ensure that the food hygiene and safety.

Secondly, the legal awareness of health is weak. Food supervision points wide, supervision to the place. School canteens do not obtain a valid health license to engage in illegal food business activities, employees did not obtain a health certificate.

Third, the site is not reasonable, the function is not partitioned. Schools in the new, expansion, remodeling of the cafeteria site selection is not reasonable, unreasonable design, functional distinction is not clear, resulting in some of the new cafeteria does not meet the health requirements.

Fourth, food procurement is not strict, the purchase of bulk food, not to the manufacturer or wholesaler for inspection certificates and other relevant documents, not in accordance with the requirements of the establishment of food purchases and sales accounts, not signed with the food supplier safety responsibility agreement, some of the procurement, the use of "three-no" products and other do not meet the hygiene requirements or standards of food and raw materials. Food and raw materials.

Fifth, the school cafeteria does not have a unified inspection equipment and inspection measures, when in doubt, there is no way to close to the local inspection, food safety is difficult to effectively ensure.

Sixth, the lack of professional knowledge, lack of good hygiene habits, will not be nutrition. Students are in the long body, development and growth stage, high nutritional needs, the quality of the cafeteria staff for the children's dietary health plays a key role. But from the school cafeteria staff structure, the staff is generally 50-60 years old, mostly from the rural areas, cultural level is low, before taking up the job and did not receive formal technical training and basic knowledge training, for the dish nutritional collocation of little knowledge, at the same time there is a lack of personal hygiene habits, the operation of the problem is not standardized.

Seventh, the school cafeteria temporary staff labor relations management is not standardized to leave hidden dangers. School cafeteria employees are basically temporary staff, belonging to the contract short-term management, and relatively low wages, not according to the "Labor Law" to pay the five insurance and gold phenomenon is common, and because of the economic interests, their own needs and other aspects of the reason, there is a greater mobility. Because of its temporary nature, time is long, the demand for the settlement of severance pay and other issues will ensue.

Eight is the financial subsidy meals have "secret operation" suspicion. Students of the "nutritious meal", "poor meal" have a higher level of financial subsidies for the project funds and subsidies at this level of funding. There are program funds, must be audited, should be open, fair, and accept the supervision of the community. Part of the school canteen lack of effective monitoring mechanism, accounts are not standardized, income and expenditure is not open, financial management is chaotic. Inevitably, there is the suspicion of "secret operation".

Nine is the problem of unclear responsibilities. Schools are students to enrich the inner, enhance the quality of the place, the cause of education belongs to the social welfare, the school's responsibility is to teach, not profit. Therefore, all profit-oriented activities should be away from the campus. Run a cafeteria, open store are social services, should not be undertaken by the school, but should purchase social services. But the reality is that some profit-oriented catering, stores (supermarkets) opened in the school, and even some schools in the name of closed management and safety and health, prohibit students to buy outside the school, the formation of a substantial monopoly.

Ten is unavoidable environmental pollution. As the school cafeteria is very close to the classroom, the morning around 11:00 am to start frying, fumes on the students' learning has an impact; cafeteria waste disposal is also very difficult, there is no centralized and unified treatment, it is difficult to ensure that the environment is not polluted.

It boils down to a lack of awareness of health and safety, a weak concept of health and legal system, and limited health management measures. To this end, we recommend:

First, the implementation of open bidding for school student meals. Unified to the community to buy services, gathering the advantages of supervision to ensure food safety. Set up by the Education Commission, Development and Reform Commission, Health Planning Commission, Trade and Industry Bureau, Food and Drug Administration to participate in the supervision of student food supply leading group, responsible for the unified organization and leadership of the school student food supply, approval and inspection work. If necessary, the introduction of qualified social catering enterprises to participate in the operation. Catering enterprises to enter the school student food operation to implement public bidding. Accept the supervision of the community. Can solve many of the current problems.

Secondly, it is easy to regulate food from the source and product aspects. If the introduction of student meals enterprise to provide services, then the Food and Drug Administration as long as the supervision of business activities can be exempted from the hazards of food safety. The use of the Internet +, enterprises associated with farmers and other high-quality preferred program: farmers in the field of planting to provide students on the table vegetables, food will be recorded. Through the enterprise order supply, at the same time can be solved, such as: the order of agricultural park construction, drinking water source protection zone farmers' income and other issues.

Third, the entrepreneurial management of student meals, can solve the current school cafeteria to run a lot of problems. There is a certain amount of supplemental funding for school education programs (benefits gained after bidding). The government can generate a certain amount of tax revenue. At the same time can reduce environmental pollution, prevent food safety accountability, and more importantly, can also prevent the occurrence of corruption.