model essay on project bidding
model essay on construction project bidding? A number of construction enterprises or construction units, in order to strive for a job and make a written project bidding documents. The main content is to introduce the situation of the unit and the expected goals. The contents of different bids are different because of different bids. But part of the information in the bid is the same.
1. Model essay of project bidding book:
Bidding book
Bidder:
1. Basic introduction:
Bidder, X male/female, XXXX years old, has been engaged in catering since XXX and has many years of catering service experience.
ii. advantages of bidding
XXXX, a bidder, loves catering service, serves customers wholeheartedly and faithfully performs his professional duties. Respect guests, meet customers' needs and do a good job in service. Treat customers in good faith, deal fairly, seek truth from facts, fulfill commitments, and safeguard the reputation of bidders and the legitimate rights and interests of consumers.
Bidder XXXXX and related staff are in good health, pay attention to food and beverage hygiene, strictly separate raw and cooked food when cooking, regularly disinfect and clean clothes.
The bidder has the ability to operate catering services. At present, there is a restaurant in the railway station. During the operation period, there is no violation of law and discipline, and there are no food safety and other safety accidents. During the operation period, it treats people with civility and reasonably prices, which has won the praise of customers. Possess the catering qualification certificates such as Hygiene Permit, Business License and Tax Registration Certificate, and be able to prepare and cook many dishes such as pasta, rice, porridge, eggs, meat and seafood.
III. Future Plan
If the bid is successful, we will try our best to do the following:
1. Strictly control the purchase. All the vegetables in the canteen are mostly green pollution-free agricultural products produced by ourselves, and the meat products come from livestock products and aquatic products that are absolutely pollution-free fed and bred by ourselves. Insist on putting an end to all kinds of goods from unknown sources entering the canteen, so that the division of labor is specific and the responsibilities are clear, and the special person is responsible for the purchase, and the unqualified vegetables, meat, fish, oil and condiments are resolutely not allowed.
2. Strictly handle it. Before fine processing, the vegetables entering the canteen must be picked and washed, washed in a clean pool for more than three times, and then soaked in clean water for more than half an hour. Before fine processing, raw and cooked foods should be separated, containers should be separated, and work areas should be separated, so as to prevent cross-infection, ensure that the food is cooked and boiled, and processed in strict accordance with food hygiene regulations, and ensure that employees can eat with confidence and comfort.
3. Ensure that unqualified or moldy food, leftover food, food with processing errors (over-cooked or over-cooked) and food that is repeated every day are not served on the counter.
4. The staff should pay attention to gfd, wear work clothes during work, and be neatly dressed, clean and hygienic. At the same time, they must maintain personal hygiene, wash their hands and cut their nails frequently. Women do not wear heavy makeup, do not leave shoulder-length hair, and men do not leave beards.
5, do a good job in indoor hygiene, no mosquitoes, flies. Ensure that bowls and chopsticks are disinfected before meals, and (boiled and treated with specific disinfection measures) are free of scale and grease. Ensure health and safety.
6, the kitchen should keep the equipment neat and uniform. Worktables, tableware, cookers, floors and walls shall be disinfected on time, clean and free of foreign objects. The refrigerator should be kept clean and hygienic, and food should be stored in different grades (raw and cooked separately, meat, fish and seafood should be stored in different grades).
7. The staff must obey the leadership, obey the distribution, respect the leadership and medical staff of the hospital, love their jobs and do their duty.
8, strict labor discipline, abide by the rules and regulations of the hospital, and have a kind attitude. It is forbidden to wear work clothes to the toilet during work.
9. All staff should be familiar with the general knowledge of fire safety and strictly implement the fire safety standards to ensure that there is no problem. It is necessary to put out the lights when people walk, stop when people walk, and pay attention to saving. Cherish the grass and trees in canteens and hospitals.
iv. staffing and requirements
1. pasta personnel: 2-3 people, 3 chefs and 7 vegetable processors.
2. Carry out physical examination for all personnel first, and then carry out regular and irregular physical examination according to relevant regulations. If there are special circumstances, such as a bad cold, you should suspend your work.
3. Ensure that meals are served on time and on time, and the number of staff employed is subject to the actual needs of the hospital.
4. Carry out ideological education and safety education for staff, and constantly improve their quality and ability.
5. Respect the guidance of the hospital and strengthen communication with the hospital.
First, report the work to the hospital regularly and solicit opinions and suggestions from the hospital.
the second is to know the opinions and suggestions of hospital staff, all medical staff and patients on the canteen regularly.
the third is to pay the fees payable on time, and not to delay or owe.
the fourth is to set up a suggestion box, listen to the voices of the medical staff, staff and patients at any time, accept supervision, and try our best to meet their rationalization requirements and suggestions.
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