5 model articles on canteen management scheme

In order to ensure that work or things can be carried out efficiently, it is often necessary to make a scheme in advance, which is a written plan with clear contents and clear steps. I'll bring you a model essay on canteen management scheme, I hope you like it! Model essay on canteen management scheme 1

1. The canteen staff must hold the "health certificate" of the health department.

2. Without permission, no one except the canteen staff is allowed to enter the kitchen operation room;

Third, kitchen cleaning products should be placed separately from condiments and dishes;

Fourth, the use of cooking utensils and appliances should strictly abide by the operating rules to prevent accidents;

5. Before leaving work, the cooks should close the doors and windows and check all kinds of power switches and equipment.

6. Cooking staff should be polite and enthusiastic, and must not make things difficult for dining staff;

VII. The canteen cooks shall abide by the company's management regulations, reasonably control the amount of food preparation, and put an end to waste; At the same time, ensure to provide employees with hygienic and reasonable diet, good service and high-quality food, and not supply inferior, rotten and expired food, otherwise the company will dismiss them;

VIII. The canteen cooks must ensure that the kitchen utensils and canteen environment are clean and hygienic. If they fail to meet the inspection requirements, they will be given a warning and fined 11-51 yuan.

9. The canteen cooks should properly keep and use the canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it should be compensated according to the price;

11. It is forbidden for cooks to bring home the dishes and utensils in the canteen. If some kinds of phenomena are found, it will be regarded as corruption, and a fine of more than RMB 111 will be imposed everywhere. If the circumstances are serious, they will be dismissed.

Xi. The cooks in the canteen should constantly renovate the food patterns, make the food of high quality and delicious, start the meal on time, and must not be lazy and bring outsiders into the canteen work area without permission;

12. It is strictly forbidden for cooks to kill flies or rats with liquid medicine without authorization or to bring toxic substances into the canteen work area without authorization, and they will be dismissed immediately upon discovery;

XIII. Cooks in canteens should take the initiative to work, and actively put forward reasonable suggestions to improve the work efficiency or quality of canteens;

XIV. Cooks should stick to principles, dare to face contradictions and safeguard the interests of the company; If the work attitude and work skills have been significantly improved and affirmed by leaders and many colleagues, certain rewards will be given.

15. canteen managers should choose regular suppliers of daily dishes, non-staple foods and other materials on the principle of high quality and low price and shopping around;

XVI. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired and deteriorated vegetables, condiments and meat products;

XVII. The dishes purchased every day must be checked and accepted by the canteen administrator and the cook * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator receives the canteen reserve fund periodically according to the provisions of the finance department, and settles with the finance department in time.

canteen management scheme model essay 2

The school canteen is related to the health of teachers and students, the normal teaching order of the school and social stability. In order to do a good job in the management of school canteens and improve the management level of school canteens, this implementation plan is formulated in accordance with the requirements of the Food Hygiene Law, the Regulations of the Ministry of Health and the Ministry of Education on the Hygienic Management of Students' Canteen and Students' Collective Dining, and the Notice of the Ministry of Health on Implementing the Quantitative and Graded Management System of Food Hygiene Supervision.

first, the purpose of implementing school demonstration management

through the implementation of school demonstration management, the overall level of supervision and management of school canteens is further improved. To effectively prevent the occurrence of collective food poisoning accidents in schools, student canteens should fully reflect the public welfare and service, and insist on serving students.

second, the content of implementing the demonstration management of school canteens

(1) improve the management mechanism and strengthen the work responsibility.

the school establishes and improves the canteen management system and leadership responsibility system. The principal of the school takes overall responsibility for the management of the school canteen, and is the first person responsible for the management of the school canteen. It is necessary to establish a leading group for the management of the canteen, which is headed by the first person in charge of the general affairs director and canteen management personnel, and is fully responsible for the health, safety and management of the school canteen < P > (2) to embody public service and determine the operation mode.

The canteen is operated and managed by the school, which adopts the operation mode of contracting without materials, and does not contract or contract to individuals in disguised form for profitable operation.

1. The school sends personnel to conduct overall management, mainly by the general affairs director in charge of canteen work, the canteen buyer and the keeper.

2. The canteen buyers and storekeepers are dispatched by the school to fully perform the procurement and storage duties on behalf of the school.

the purchased raw materials are inspected by the keeper before being registered in the warehouse. The outbound materials should be registered and signed, and the school regularly inventories them every month.

3. In order to ensure the quality of production, the school has strict rules on the composition of the production team: all staff must be healthy and hold certificates.

4, canteen staff must be clear about their responsibilities, organize production in strict accordance with the recipe table, and ensure timely, quality and quantity. Provide the produced food to the students in time. After the students finish eating, collect the food containers in time and clean and disinfect them. Responsible for all the cleaning and hygiene work of the production canteen. Responsible for the production and service of guest meals.

(3) standardize facilities affairs and implement standardized management.

1. Set up functional rooms with complete standards

School canteens should set up functional rooms such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, dressing room, warehouse and dining room. Infrastructure should meet the following standards:

(1) Roughing room

Food roughing should have a fixed place, basic dust-proof and fly-proof facilities, and be equipped with shelves or cabinets for placing food, which should be separated from the side dishes room, cooked dishes room and cooking room of the restaurant. The ground and dado of the processing place should be made of impervious materials, and the sewer is unobstructed, which is convenient for washing and drainage. There should be enough water supply for food rough processing, and the quality of water supplied should meet the national sanitary standard for drinking water. Roughing places should have more than three pools, so that meat and vegetarian food can be cleaned in separate pools. Cleaning products such as washing mops are separated from the pool for cleaning food.

(2) Cutting and matching room

There should be a special room in the cutting and matching room, and the ground should have a certain slope to facilitate washing and cleaning. The sewer is unobstructed, and there is a food refrigerator and a waste box (bucket) with a cover. The processed waste is poured into the box in time and removed on the same day. After the side dishes are finished, the cleaning work such as washing and washing should be done in time to keep the room clean and hygienic.

(3) Cooking room

The cooktop of the processing place should keep the sewer unblocked, and the cooktop should be provided with an exhaust hood. The cooktop and the walls of the cooktop should be washed frequently, so that there is no oil stain, no dust accumulation, no food residue and no oil dripping from the exhaust hood. After the work, the floor, cooktop, operating table and tools should be cleaned and scrubbed, and the processing place should be kept clean.

(4) The food preparation room

has a dining table and a finished product shelf. Air disinfection facilities are complete, equipped with cold storage facilities for sample retention and cold storage facilities for cooked products, and are in normal operation. Doors and windows communicating with the outside world are equipped with sound fly and dust-proof facilities.

(5) Disinfection room

Tableware cleaning and disinfection places should be separated from cutting, preparing and cooking places to avoid cross-contamination. Tableware disinfection can adopt physical disinfection and chemical disinfection. Chemical disinfection is used for initial washing, cleaning, soaking disinfection and residual washing of disinfectant for tableware, and all kinds of pools should be marked with obvious signs.

(6) The dressing room

is equipped with a sink, a coat rack or a large space for hanging wardrobes and shoe racks, towel hooks and simple toiletries.

model essay on canteen management scheme 3

Chapter I General Provisions

Scope of application of the first item

The staff canteen is a place for making and processing staff meals, and this system is specially formulated to create a clean, clean, safe and efficient operating environment.

article 2 system summary

this system specifies the work contents and requirements of the canteen.

article 3 management responsibilities

1. the manager of the administrative department is responsible for supervising the daily work of the canteen.

2. The logistics supervisor of the administrative department is responsible for the daily operation of the canteen.

chapter ii job responsibilities

article 4 the manager of the administrative department

1. he is responsible for the supervision of the daily management of the canteen and the audit of the monthly income and expenditure.

Article 5 The logistics supervisor

1. Responsible for the daily management of the canteen;

2, responsible for tracking the daily food quality;

3. Be responsible for making and selling canteen meal tickets and issuing meal cards to employees;

4. Responsible for organizing the monthly inventory of the canteen;

5. Be responsible for the financial accounting of all kinds of material expenses, and strengthen the control and saving of expenses.

Article 6 The chef

1. Responsible for making the required dishes plan (every three days is a cycle);

2. Responsible for checking and accepting the items purchased by the purchasing personnel;

3. Be responsible for the daily operation of meals;

4. Responsible for cooperating with the logistics supervisor to propose various non-staple food purchase plans every week;

5. Be responsible for the comprehensive arrangement of daily canteen work.

Article 7 Help the kitchen

1. Be responsible for cutting and washing dishes;

2. Responsible for cleaning and cleaning the kitchen;

3. Responsible for the cleaning and disinfection of tableware;

4. Assist the chef in serving meals in the canteen.

Article 8 Cleaners

1. Responsible for sanitary cleaning and cleaning of restaurants;

article 9 canteen procurement

1. responsible for the procurement of canteen materials.

Chapter III Detailed Rules

Article 11 Dining standards in the canteen

Chinese food: RMB for dinner: RMB

In which lunch is eaten by individuals by credit card (RMB/serving), and dinner is provided by the company free of charge.

Article 11 Dining time in the canteen:

1, Chinese food: 12: 11-12: 31 (in which the office building management department dines at 12:15)

2, dinner: 17: 31-19: 11

Article 12 Work requirements for canteen staff:

1.

2. The staff in the canteen must keep their hair clean and tidy. They are not allowed to have long nails, smoke or chat with others.

3. The canteen staff should treat employees with a smile, be polite and treat them equally. It is forbidden to quarrel with employees and listen to their opinions with an open mind.

4. The staff should be familiar with the fire-fighting equipment and master the rules for its use.

5. Before coming off work, lock the cabinet, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power.

6. The canteen staff should check their health once a year to ensure the hygiene of the catering.

Article 13 Hygienic environment requirements of the canteen:

1. The articles in the canteen should be placed neatly, and the garbage should be cleared in time. It is strictly forbidden to leave things lying around and ensure the smooth passage.

2. The food in the canteen should be placed separately from the cooked food. The vegetables purchased should be separated into rotten leaves and washed twice before they can be processed. Cooked food with a temperature exceeding 22℃ and not kept in the freezer overnight should not be eaten.

3. The doors and windows in the canteen must be bright, and the walls should be free of stains, cobwebs, mosquitoes and flies, smoke and dust, the countertop should be clean, free of sundries, stagnant water and dirt, and the cookware should be clean, tidy and spotless.

4. Clean the floors and countertops in the canteen more than three times a day.

5. The external environment of the canteen should be cleaned four times a day, and the staff canteen (including the second floor and stairs) should be cleaned at any time.

6. Organize mosquito killing and rodent killing activities on a regular basis. Before killing, tableware and food should be kept in isolation. After killing, the dead corners such as window sills and walls should be cleaned in time, and the countertops and floors should be cleaned.

7. The swill bucket should be cleaned once a day to prevent mosquitoes and flies from breeding.

article 14 safety management

1. without permission, no one except the canteen staff is allowed to enter the kitchen.

2. Kitchen cleaning products should be placed separately from condiments and dishes.

3. Set fire extinguishers in the kitchen.

4. Smoking is strictly prohibited in the kitchen and dining area.

5, use cooking utensils to strictly abide by the operating rules, to prevent accidents.

6. Before coming off work, the canteen staff should close the doors and windows and check all kinds of power switches and equipment.

7. Managers should always supervise and check and do a good job of anti-theft.

Article 15 Dining regulations in the canteen

1. Each department shall have meals on a monthly basis, and if overtime is needed, it must inform the canteen staff four hours in advance, so as to do a good job of supply.

2. No cash is charged in the canteen, and temporary meals are paid to the administrative department to buy tickets, and meals are served in the canteen with tickets (cards).

3. employees of the company should eat at the time stipulated by the company, and it is forbidden to eat in advance.

4. Employees should dine in a civilized manner and queue up in order to maintain a good dining order.

5. Employees should pay attention to the cleanliness of the dining room, take care of the dining room environment, and prohibit littering and dumping.

article 16 procurement, requisition and reimbursement of canteens:

1. the administrative department chooses a regular supplier of daily non-staple food and other materials based on the principle of high quality and low price, and vegetables can be purchased in the wholesale market.

2. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired and deteriorated vegetables, condiments and meat products.

3. The purchased dishes must be checked and accepted by the logistics administrator, chef and storekeeper * * * to ensure that the accounts are consistent.

4. The buyer will register the purchased items on the purchase income and expenditure table and make statistics.

5. Every afternoon, the canteen reports the menu of the next morning and the dining situation at noon that day. The keeper checks it on the spot according to the requirements of the chef, and the canteen administrator receives the canteen reserve fund every week according to the regulations of the finance department, and settles with the finance department in time.

Article 17 Management of canteen staff

1. It is strictly forbidden for canteen staff to misappropriate the purchase funds, and it is strictly forbidden to report more with less;

2, canteen staff should be polite, enthusiastic service, not making things difficult for the dining staff;

3. The canteen staff should publish the recipes of the day on the whiteboard in advance, and provide the dishes on time with good quality and quantity.

chapter iv rewards and punishments

article 18 principles of rewards and punishments for kitchens

1. those who abide by various management regulations of the company will be fined RMB 11-111, and those who are in serious cases will be liable for compensation and dismissed.

2. Ensure to provide employees with a healthy and reasonable diet, and do not purchase inferior, rotten or expired food. Otherwise, the company will dismiss them and bear corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling.

3. Ensure that the kitchen tableware and canteen environment are clean and hygienic. If it fails to meet the inspection requirements, it will be given a warning and fined RMB 11-111.

4. Provide employees with good service and high-quality meals, and if they receive effective complaints from employees, they will be fined 21-111 yuan according to their situation.

5. Collect meal tickets and record meal cards in strict accordance with the dining regulations, and come abroad.