School canteen contracting program (a)

I. Business philosophy and business objectives

1. Business philosophy: the canteen is in the school teachers and students in the teaching process of the life of the security, in the food and dining process of safety, hygiene, comfort under the premise of the appropriate level of profit, quality and speedy service in the school's leadership and Supervision, service teachers and students life.

2. Business objectives

(1) to effectively protect the lives of all teachers and students, according to the daily average of 250 people dining level configuration of the scale of operation, and to ensure that the supply of 500 people to ensure that the demand for service space;

(2) to meet the average weekly dining standard of 100 yuan / person minimum demand;

(3) to ensure that the completion of the school on the cafeteria's investment recovery objectives.

II. Harmonious management mode

1. The school party participates in the management of the cafeteria and guides the management of the cafeteria operation:

Ⅰ Supervision and approval of the service varieties and prices;

Ⅱ Inspection and supervision of health and safety of the cafeteria;

Ⅲ Spot-checks and evaluates the quality of the service varieties;

Ⅳ Coordination of the order of students' meals.

2. operators to implement computerized management, and monthly to the school side of the cost of all materials to provide detailed consumption and cumulative situation, in order to provide detailed supervision basis;

3. and the student body and staff representatives to establish mutual trust and communication system, "three fixed" (fixed-time fixed-point regular) consultation, * * * together to run a good cafeteria

These are the first time I've seen this.

Third, the operation of the estimated situation

1. Business indicators:

Meals annual operating income of 6.5-9.35 million yuan (the actual number of days of meals per month according to the 26 days, according to the 10 months per year);

Material costs accounted for 65%;

Fuel costs accounted for 10% (water, electricity, coal, gas);

Labor costs accounted for 10%;

Operating and management costs 8%;

Profit 7% (including the corresponding contracted management costs, etc.).

2. Financial indicators:

The corresponding equipment provided by the school, the operator is responsible for 10-20 million working capital investment.

Fourth, business management measures

1. To ensure food safety measures to ensure dietary safety:

Ⅰ canteen and the school signed a safety certificate of responsibility, in accordance with the provisions of the Food Sanitation Law, Product Quality Law and the school's requirements for the organization of the production and operation of the provision of safe food, to ensure the safety of food and drink;

Ⅱ establishment of the operator's internal control system, equipped with full-time food hygiene and quality supervisors, health and safety responsibilities implemented Quality Supervisor, health and safety responsibilities to the individual;

Ⅲ to establish a food safety early warning system, all systems are posted on the wall, the problem instantly to the school report and the relevant departments to report, and make timely first aid measures, and strive to minimize losses;

Ⅳ to do a good job in the kitchen hygiene, tableware every day, every meal fully disinfected, the staff have a health card on duty;

Ⅴ vegetables, meat, oil, etc. are supervised by the relevant departments;

Ⅵ in order to ensure that the provision of pollution-free food on the basis of the whole process of providing green catering.

2. Ensure the variety of flowers and colors, improve insulation and preservation measures to ensure the quality of meals:

Ⅰ to provide a wealth of pasta, dairy products, fruits and other snacks and to ensure that the recommended recipes for primary and secondary schools to provide a variety of meat fiber, crude fiber, vitamins, and other dishes and dishes, and its breakfast, lunch and dinner to nutritionists to provide the standard of carbohydrates, calories and energy with reference to the unique Chongqing region. Dietary habits of production, and at the appropriate time to provide Hunan, Guangdong, Fujian and Western-style dishes, its menu published every Saturday;

Ⅱ to provide students with additional meal service after the evening self-study, according to the nutrition experts recommended the configuration of the bedtime food and beverage supply;

Ⅲ choose to meet the hygiene standards of the laminated thermal insulation and preservation of the equipment as a utensil, and to provide the appropriate packing service;

Ⅳ set up a quality of meal Complaints box and weekly communication with the student union related student cadres, regular spot checks on the quality of meals, such as temperature, variety and quantity, and feedback to the school.

3. Fast-food store services:

Ⅰ In addition to breakfast and late-night snacks, the rest of the fast-food restaurant semi-finished food supply mode to cope with the noon and afternoon about 45 minutes each of the centralized food supply;

Ⅱ store layout to the neat and uniform mode, and provide drinks and the corresponding cashier service;

Ⅲ in order to increase the value of the use of the cafeteria, the non-meal time to provide desktop for the benefit of Non-meal time to provide desktop to facilitate teachers and students to read and small gatherings, and accordingly provide the appropriate supply of casual food.

Ⅳ to provide clean tableware and background music service;

Ⅴ cafeteria service staff in uniform clothing smile service.

4. Cost and expense management:

Ⅰ Specialized procurement to the vegetable market changes at any time to reflect the maximum choice of incoming channels within the freshness of the time allowed;

Ⅱ Establishment and improvement of the internal control system, the quantitative management of the cost of all materials, reflecting the cost of materials purchases by day, sales, processing, inventory, and timely measures to make replenishments

5. Waste disposal:

Ⅰ waste classification and centralized, special people fixed point recovery;

Ⅱ sewers properly maintained, do not produce waterlogging;

Ⅲ fumes recycling, do not pollute the surrounding air.

V. Establishment and improvement of supporting management systems:

Within one month of the operation of the establishment of the contract target management, food hygiene and safety, safe operating procedures, job responsibility system in all areas, spiritual civilization, internal staff rewards and punishments and other six management systems, so that the business management behavior to follow the rules. Each system is bound in a book, are reported to the school a copy.

School cafeteria contracting program (2)

First, the business philosophy and business objectives

1, business philosophy: the cafeteria is in the process of teaching teachers and students in the teaching of the life of the security, in the food and dining process safety, hygiene, comfort under the premise of the appropriate level of profit, high quality and speed of service in the school leadership and supervision, to serve the teachers and students. Under the leadership and supervision of the school, the service is good for teachers and students to live.

2, business objectives

(1) effectively protect the lives of all teachers and students, according to the daily average of 250 people dining level configuration of the scale of operation, and to ensure that the supply of 500 people to ensure that the demand for service space;

(2) to meet the average weekly dining standard of 100 yuan / person minimum demand;

(3) to ensure that the completion of the school on the cafeteria's investment recovery goals.

Second, the harmonious management mode

1, the school party to participate in the management of the canteen, to guide the management of canteen operations:

(1) supervision, approval of the service varieties and prices;

(2) inspection, supervision of the canteen's hygiene and safety work;

(3) sampling, evaluation of service varieties of the quality of the service;

(4) coordination of student order of meals.

2, the operator to implement computerized management, and on a monthly basis to the school side of the cost of all materials to provide detailed consumption and cumulative situation, in order to provide detailed supervision basis;

3, and the student body and staff representatives to establish mutual trust and communication system, "three fixed" (fixed-time fixed-point regular) consultation, **** with the good cafeteria

Three.

Third, business management measures

1, to protect food safety measures to ensure dietary safety:

(1) the canteen and the school signed a safety certificate of responsibility, in accordance with the provisions of the Food Sanitation Law, Product Quality Law and the school's requirements for the organization of the production and operation of the provision of safe food, to ensure the safety of food and drink;

(2) the establishment of the operator's internal control system, with a full-time Food hygiene and quality supervisor, health and safety responsibilities to the individual;

(3) the establishment of food safety early warning system, all systems are posted on the wall, the problem immediately to the school report and the relevant departments to report, and make timely first aid measures, and strive to minimize the loss;

(4) do a good job in the kitchen hygiene, tableware every day, every meal fully disinfected, and the staff are all with a Health certificate;

(5) vegetables, meat, oil, etc. are supervised by the relevant departments;

(6) in order to ensure that the provision of pollution-free food on the basis of the whole process of providing green catering.

2, to ensure the variety of flowers and colors, improve insulation and preservation measures to ensure the quality of meals:

(1) to provide a wealth of pasta, dairy products, fruits and other snacks and to ensure that the recommended recipes for primary and secondary schools to provide meat fiber, crude fiber, vitamins and a variety of dishes and dishes, its breakfast, lunch and dinner to the dietician to provide the standard of carbohydrates, calories and energy, and its recipes in every Saturday (2) Provide students with additional meal service after evening self-study, and configure the bedtime food and beverage supply according to nutrition experts' recommendations;

(3) Select sandwich insulation and preservation equipment that meets the hygiene standards as the apparatus and provide the corresponding packing service;

(4) Set up a complaint box for the quality of the meals and communicate with the relevant student cadres of the Student Union every week to conduct a regular review of the quality, temperature, variety, quantity and other factors that affect the quality of the meal;

(5) Provide a variety of dishes and dishes with meat fiber, crude fiber and vitamins. quality such as temperature, variety and quantity, etc., and feedback to the school.

3, fast-food store services:

(1) In addition to breakfast, the rest of the fast-food restaurant semi-finished dishes supply mode to cope with the noon and afternoon about 45 minutes each of the centralized food supply;

(2) store layout in a neat and uniform mode, and provide drinks and the corresponding cashier service;

(3) in order to increase the value of the use of the cafeteria, to provide desktop during non-meal time to provide a variety of services. In order to improve the utilization value of the cafeteria, the tabletop is provided during non-meal time for teachers and students to read and have small gatherings, and the corresponding leisure food supply is provided accordingly.

(4) Provide clean tableware and background music service;

(5) Cafeteria service staff in uniform service with a smile.

Fourth, food tasting and sampling management

Food tasting and sampling is an effective measure to prevent food poisoning of teachers and students, is to test whether it is an important basis for food poisoning. In order to ensure food hygiene and safety of teachers and students, the development of food sampling and tasting system.

1, each meal adhere to the meal samples, and in the sampling container box labeled with the name of the dish, date, time and so on.

2, meal samples should be retained in sufficient quantity (not less than 100 grams), stored in a special refrigerator, the temperature is maintained at 2-8 degrees Celsius.

3, every day to adhere to the meal tasting, designated by the management staff to taste, and according to the "food sampling and tasting of the registration form" to register each item.

4, meal samples must adhere to 48 hours.

5, school leaders in charge from time to time to carry out spot checks and according to the cafeteria menu of the day records, one by one against the check, if found that the cafeteria did not adhere to the meal tasting samples, should be according to the school's security responsibility target management and cafeteria hygiene accountability system, to pursue the responsibility of the relevant personnel.

V. Waste disposal:

1 waste classification and centralized, special people fixed point recovery;

2 sewers are properly maintained, do not produce waterlogging;

3 fumes recovery is effective, do not pollute the surrounding air.