Company canteen management system

(a)

In order to *** with the good management of food, to provide good service for the staff dining, especially the development of this system:

First, the administrator's duties

1, is responsible for the purchase of catering supplies, management of good food, storage.

2, seriously accounting for the cost of meals, good food property, account management, published once a month food income and expenditure to achieve a balance of income and expenditure.

3, carefully arranged, transfer meals, improve the quality of meals.

4, to strengthen the coordination and management of the work of the master chef; regular weekly reports to the manager of the food situation.

5, if the food management is not serious, resulting in poor quality of food or food loss, the administrator will be responsible for.

Second, the master chef's duties:

1, carefully adjust the meal pattern, according to the meal recipes to produce meals.

2, according to the food standard production of meals, grasp the appropriate number of meals, to prevent unnecessary waste.

3, meals on time, three meals a day on weekdays (Monday morning, Friday afternoon does not open the stove, the exception of overtime), and is responsible for the production of guest meals.

4, responsible for the canteen and cadres dining room hygiene, must be cleaned before the meal, neat and tidy.

3, the master master in a timely manner to grasp the number of meals, to avoid the occurrence of lack of rice or waste phenomenon.

Fourth, all the dining staff before the 15th of each month must pay the meal on time.

Fifth, all dining staff must comply with the food management system, pay attention to the civilization of the meal, pay attention to public health, do not litter.

Sixth, improve the supervision and management system of food, squatting family leaders to organize the food management team to assess and inspect once a month.

(2)

First, in the diner elected or appointed food members 5-7 people, one of the public election for the convenor.

Secondly, the members of the catering committee should keep abreast of the actual situation and supervise the improvement of the catering.

Third, the catering obeisance a package way, outsourcing bidding matters by the General Affairs Office to preside over.

Fourth, the catering contractor should be ready to accept the catering members of the improvement of the views and supervision.

V. Meals are served with coupons.

Six, each employee fixed dining position, six people at a table, the implementation of the number of seats.

VII, for outside guests temporary arrangements for guest meals, should be at least one and a half hours before the start of the meal to the General Affairs Office to register and purchase meal coupons.

VIII. Meal times:

Lunch: 12:00-12:30

Dinner: 17:00-17:30

ix.

x. If a partner stops working, he/she has to go through the cease fire procedure with the catering contractor one day before.

xi. Good order should be maintained during meals.

xi.