Second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their awareness of serving teachers and students, and be polite, civilized and enthusiastic.
Three, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.
Four, do a good job of food procurement, transportation, storage, health, who found that the deterioration and deterioration of food, resolutely not pre-procurement, in case of food poisoning.
Five, do a good job in school canteen hygiene, tableware should be disinfected every day, raw and cooked separately, to prevent the occurrence of infectious diseases.
Six, the food should be washed clean, the food is not raw, try to eat and cook now.
Seven, food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.
Eight, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.
Nine, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, pay attention to the cost-effective.
Ten, correctly handle the working relationship between kitchen employees, to support each other, live in harmony and work together.
Eleven, the purchase of food must be accepted by Zhang Huiming, Pu Jinghua, qualified after signing the invoice before submitting accounting reimbursement.
Twelve, the purchase of kitchen materials (tableware, cookers) and other materials, must be approved by the general manager before purchasing. The use of large sums of money must be approved by the principal.
Thirteen, to consciously do their job, work hard, and constantly improve the quality of food, to ensure that no mistakes, no safety accidents.
Fourteen, used for cooking all kinds of food, including: pasta, oil and salt, spices, vegetables, meat and so on. , we must do a good job of cost-effectiveness to ensure the normal operation of canteen economy.
Fifteen, individuals need to pay attention to: wear work clothes during working hours, do not receive visitors in the canteen, and no smoking during working hours and other things unrelated to work. Take a bath regularly. Don't leave too long nails when you have a haircut. The sanitary areas distributed to individuals should be cleaned in time to ensure the cleanliness of drinking utensils, floors and warehouses. The monitor is responsible for the overall cleaning of the canteen on Friday, so that the canteen is always clean, hygienic and orderly.
Sixteen, to change the way of reporting, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.
Seventeen, give full play to the functions of the Council, hold regular meetings, timely listen to and feedback the information between teachers and students.
18. At the beginning of the new semester, all the staff in the canteen should accept new challenges with a brand-new attitude. In order to ensure the all-round development of canteen work, we are confident to abide by all the rules and regulations of the school, not to be late or leave early, to care for public facilities, to pay attention to economy and to implement the work, and to make due efforts to establish a good overall image of the school.
extreme
First, the management of dining environment:
1. The dining room sanitary kitchen is responsible for arranging the kitchen staff to sweep and clean the floor, benches, facilities and utensils twice every afternoon and evening.
2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.
3. A "dining management system" will be established to restrict the order and hygiene of employees' dining, and violators will be punished accordingly.
4. The security team arranges 1 security guards to be on duty every day, and controls the staff's dining discipline (including queuing for meals, checking meal cards, and hygiene discipline during meals, etc.). ), correct the disciplinary action, and notify the disciplinary action.
5. Clearly mark the meal time, window and precautions. After that, posters will be posted to promote healthy eating and civilized dining culture.
Second, the kitchen staff management:
1. According to the total number of people dining in the company at present, hire 1 chef with excellent cooking skills, experience in kitchen management, professional ethics and honesty to be responsible for the arrangement, guidance, supervision and management of specific kitchen work; In addition, three kitchen workers who have experience in kitchen work, can bear hardships and stand hard work, obey work arrangements, have good personal hygiene image and are in good health, and assist chefs to complete specific kitchen tasks.
2. All kitchen staff will be uniformly equipped with clothes and hats, strictly require the management of work clothes, and strictly implement the norms and requirements of kitchen hygiene operation.
3. A kitchen work management system will be established to standardize and require the hygiene, safety, process and standards of kitchen work.
4. Formulate the job responsibilities of the kitchen staff, define the obligations and responsibilities of the work, conduct monthly work assessment, supervise and reward the work at ordinary times, and strictly manage the daily work of the kitchen staff.
5. Clarify the division of labor and cooperation, and arrange monthly education and training for kitchen staff in work guidance, professional ethics and teamwork.
Third, the statistics and management of dining staff in the canteen:
1. Before the 28th of each month, the personnel departments of the two factories will submit the list and the number of people dining next month to the administrative department of Jinjuan, and issue meal cards with special seals according to the list, and submit them to the personnel departments of the two factories for distribution to the employees themselves before the 30th.
2. All employees must use meal cards, which can only be eaten after being checked by the kitchen staff. Kitchen staff have the right to refuse to cook for anyone without a meal card.
3. The personnel departments of the two factories must return the meal cards of the employees in time or handle the meal cards for the new employees in the administrative department of Jinjuan. The administrative department of golden roll will count the total number of people who actually eat every day according to the distribution of meal cards, and make quantitative food purchases according to the results of the total number of people who eat.
Four, the distribution of food costs and procurement, cost control:
1. The per capita daily food expenses of employees (including kitchen labor expenses) are 8.00 yuan, the per capita labor expenses account for about 0.7 yuan, and the per capita food purchasing expenses account for about 7.3 yuan (among them, the per capita daily food expenses are estimated to be about 1.3 yuan, cooking oil is about 0.70 yuan, meat food is about 2.5 yuan, vegetarian food is about 2.5 yuan, and other seasonings and non-staple foods are about 0.3 yuan). )
2. The purchasing expenses are allocated and controlled by the person in charge of canteen management according to the market and the number of diners, so as to ensure the quantity and quality of food procurement. The financial department provides the classified statistical report of food expenses in the current month every month, which makes the allocation and control of canteen expenses more reasonable.
3. In principle, it is rice, edible oil, spices, etc. The person in charge of the canteen should buy it from a fixed supplier or in bulk, and the expenses should be paid by the finance department, depending on special circumstances.
4. The Finance Department regularly pays the canteen the purchase fee of human flesh and vegetarian dishes in one lump sum every Monday, and then the person in charge contacts the relevant suppliers for purchase and distribution according to the actual situation, or pays the responsible chef to buy them in the market for 1-2 days. The chef in charge of market procurement goes to the administrative department of Jinjun to check the accounts before every afternoon and submit them to the person in charge of canteen management for review.
5. The person in charge of canteen management reports all the purchasing expenses of the canteen last week to the Finance Department every week, collects and sorts out the classified statistical data of last month at the beginning of each month, and submits it to the Logistics Management Committee for deliberation.
Verb (abbreviation for verb) Acceptance of quantity and quality of purchased food:
1. All the food in the canteen must be checked and accepted by the person in charge of the kitchen, the administrator of the administrative department of Jinjuan, the chef or the designated inspector at the same time, and only after the receipt is issued can it be put into storage.
2. All purchased food must be counted, weighed and evaluated before receiving the goods. If the quantity is insufficient, it will be deducted, and if the quality is not good, it will be returned or discounted as appropriate.
3. The food acceptance standards will be formulated as a reference for food acceptance, and the acceptance personnel must carry out acceptance according to the relevant acceptance standards.
4. Punish the acceptance personnel who deliberately make things difficult or deliberately release water or engage in malpractices for personal gain, and cancel their qualification for re-acceptance. If the circumstances are serious and constitute abuse of power for personal gain, they shall be dismissed as appropriate.
Six, food storage and management:
1. All rice, cooking oil, seasonings, dried vegetables and non-staple foods are put into the canteen food warehouse after acceptance. The person in charge of the canteen shall assign the administrative staff of Jin Juan to be responsible for the daily management of the food warehouse, and all the food shall be taken out by the chef's signature and deposited in the food warehouse account.
2. In principle, all foods should be padded, not directly placed on the ground to prevent pests and mice.
3. Food must be classified, partitioned and placed in layers according to the principle of three points. Inventory and first-in-first-out distribution should be strictly controlled, and the warehouse should be ventilated and dry to prevent mixed deterioration, pollution, enzyme production and rot of food.
Every afternoon, the chef takes out all the food needed for the next day and gives it to the food warehouse manager, and the rest must be reported truthfully. The administrator will reduce the corresponding distribution according to the actual situation, and strictly control too much food to stay in the kitchen to avoid deterioration or loss.
All fresh vegetables will be taken out immediately after signing. Meat must be cleaned in time and kept fresh in the freezer or refrigerator. Water vegetables should not be piled up to prevent yellowing or rot.
6. Raw and cooked food must be stored strictly separately, and the food that has been prepared for distribution must be stamped.
Seven,
1. The kitchen must be managed effectively.
1) The kitchen floor, kitchen utensils, tables and cabinets must be cleaned regularly every day;
2) All kitchen staff must wear work clothes according to the specifications and maintain personal hygiene;
3) Formulate "Cooking Operation Management Standard" to ensure food safety, hygiene and quality;
4) All foods must be selected, cleaned, stored, cut, cooked, packaged and divided according to the "Cooking Operation Management Standard" to ensure that employees can eat safe food;
2. Tableware, utensils, kitchen utensils, etc. The eating habits of employees must be strictly and effectively controlled.
1) All tableware must go through three strict cleaning processes (i.e. soaking, washing and rinsing) and be sterilized at 90℃ for at least 2 hours;
2) establish a list of canteen kitchen equipment, purchase necessary kitchen equipment and make full use of it, and store it properly;
3) If possible, all employees should have necessary physical examinations every year to ensure that all people who use public tableware have no infectious diseases and prevent the spread of internal infectious diseases;
3. The quality of canteen staff must be effectively improved and their work must be effectively managed.
1) appropriately increase the salary of kitchen staff and hire regular chefs who are good at cooking and know the management of factory canteens to take charge of the daily work of the kitchen;
2) Kitchen staff must have regular physical examination, with the interval of physical examination not exceeding half a year (usually in March and September of each year), have good personal hygiene and public hygiene habits, and have good professional ethics and hard-working spirit;
3) All kitchen employees must establish the working concept of "providing quality food and services for employees";
4) standardize the management of all kitchen employees, strengthen the requirements, guidance, inspection and supervision of their work, and establish a reward and punishment system for canteen employees;
4. The distribution of meal time and quantity must be reasonably grasped.
1) Grasp the time of buying vegetables, copying vegetables and cooking soup in time to ensure that both groups of diners have fresh and hot food available;
2) according to the number of people dining in the two batches, the amount of food is allocated to avoid the phenomenon that the second batch of diners are short of food;
3) Understand the actual number of people who eat every day and calculate the amount of rice in the pot to avoid rice shortage or waste;
4) according to the actual number of people eating every day and certain reference standards, buy the right amount of food to avoid shortage or waste;
5) Distribute food to employees according to the standard of serving quantity, and strive to ensure that everyone is full, not wasted and equal;
5. Food quality must be strictly and effectively managed to ensure employees' healthy diet.
1) All purchased food raw materials must pass certain standard inspection to ensure food safety, freshness, non-decay, non-deterioration, non-taste, non-discoloration, etc.
2) If possible, stable suppliers should be established and managed effectively to ensure the safety of food supply;
3) standardize the distribution, storage and thickness processing of food to ensure the quality of raw food;
4) according to the needs of healthy diet and nutrition, choose and match the food recipes of employees;
5) Improve the technical requirements of cooking to ensure the color, fragrance, taste and nutrition of food;
6) Improve the quality and nutrition of employee soup;
7) Increase dishes as much as possible to meet the needs of employees with different tastes;
6. The canteen should provide employees with good food service as far as possible within the scope of conditions.
1) Regularly publish the daily menu and weekly meals of employees;
2) Set up an employee suggestion book, so that employees can give more opinions on the hygiene, management and dishes of the canteen, help the management of the canteen, and make the work of the canteen as satisfactory as possible to most employees;
3) Provide high-quality breakfast for employees and supper service for overtime employees;
4) Provide regular meals to employees on holidays and on the first or fifteenth day of each month, if conditions permit. The standard of meals is generally 1 yuan/person;
5) Open a column on healthy eating knowledge for employees.
6) A canteen can be set up if conditions permit.
7. Standardize the control and management of food costs.
1) Make full use of existing equipment and rationally use water, electricity, fuel, ingredients, tableware, kitchen utensils, etc. , to avoid waste and damage, prevent loss, etc.
2) Non-fresh ingredients such as rice, oil, salt and sauce. Supply in batches as much as possible to reduce the procurement cost on the basis of ensuring quality;
3) Fresh foods such as meat and vegetables should also be supplied regularly as far as possible to ensure quality and reduce costs;
4) Establish a standardized management system for all food procurement, such as planned procurement, timely delivery, quantity inspection, quality acceptance, invoicing and warehousing, standardized custody and storage, receiving and dispatching, and regular inventory (at the end of each month);
8. Management, supervision and support of employees' meals.
1) The two factories * * * designate personnel with professional management knowledge and experience to be responsible for the management of employees' meals, and should grant the food manager full authority to manage personnel recruitment, job evaluation, cost control, food procurement, supplier selection and evaluation, utensils and articles, etc. ;
2) The Food Supervision Committee is composed of three employees (65,438+0 cadres and 2 employees) selected by the two factories every month, and regularly evaluates the food situation of employees in the current month, and puts forward suggestions and opinions on the food in the next month, forms a written document and publishes it on the bulletin board in the canteen, and summarizes it at the end of each month and reports it to the general manager of the two factories for review;
3) Establish staff's dietary suggestion book and have regular face-to-face talks with employees on food management at the end of each month, listen to employees' opinions, opinions and suggestions on food, and * * * do a good job in staff's diet, form a written document and publish it on the bulletin board in the canteen, which will be reviewed by the general managers of the two factories;
4) The company must support the full independence of food managers in management, ensure that they are not interfered by anyone else, and support and assist in the implementation of various reasonable measures for canteen management;
5) Support the purchase of kitchen utensils and equipment that are used or damaged normally, and support the improvement of kitchen and dining environment facilities;
In short, to do a good job in the management of employees' meals, we must have the mentality of serving employees wholeheartedly, operate according to the above-mentioned norms in methods, be diligent in requirements, guidance and supervision in management, and learn more about and communicate employees' opinions. Any work and management, whether seemingly simple or complicated, must have professional knowledge and experience, and at the same time, not only must there be enough management space, but also need the strong support of leaders at all levels, and will not be interfered by other external factors, so as to really do a good job.
Tisso
I. Guiding ideology
Always follow the overall work idea of the school and focus on "one": safety and stability; Do a good job of "two" services:
Always follow the overall work idea of the school and focus on "one": safety and stability; Do a good job in "two" services: do a good job in education and teaching, and do a good job in serving teachers and students; Implement the "three in place": understanding in place, responsibility in place and measures in place. By establishing and strengthening the logistics management system, we can establish a good logistics management order, tap the potential of logistics work, mobilize the enthusiasm of logistics work, and ensure the logistics service to a higher level.
Second, the main points of work
(1) Do a good job in daily work.
1, strengthen team building
(1) Strengthen the study of political theory and professional quality. By studying policies and regulations, learning the theory of education and teaching, improving the quality of managers themselves; By learning modern technology and advanced management experience, master certain skills and improve management level; By strengthening ideological and political education, we will create high-quality services and establish a new image of dedication and noble professional ethics; By attending all kinds of studies arranged by the school on time, we can understand the social trends, the work center and work requirements of the school, and provide better services for teachers and students.
(2) To further improve the post responsibility system for logistics personnel, it is necessary to create posts and responsibilities according to the needs of school work, so that everyone can clearly define their jobs and responsibilities, so that everything is managed, done, recorded and implemented.
(3) Establish the front-line idea of logistics service teaching and further improve the work style. We should think more, study more, and listen to more reflections and opinions. Whatever you can do, handle it at any time, don't delay it, and don't cut it inappropriately, sir. Adhere to more door-to-door, more services and good services.
(4) Improve the "daily inspection system". The general affairs department arranges personnel to conduct daily inspections on the school environment, greening, hygiene, safety, school building maintenance and equipment use, and make relevant records. Handle and feedback the problems found in time. School departments, classes, etc. Put forward maintenance requirements, require maintenance in the shortest time, and make records.
2. Strengthen system construction.
(1) This semester, the original rules and regulations will be re-examined, enriched and improved, so that they can really inspire, restrain and standardize personal behavior, and can really manage, educate and evaluate people with the system.
(2) All work can be arranged, checked and implemented, and experience can be summed up in time, lessons can be learned, deviations can be corrected, and the level and level of logistics services can be continuously improved.
(3) further improve the school property management system, so that the system is sound and the responsibilities are clear. If it is lost, repair or supplement it in time.
(4) Improve the material procurement system, and do a good job in the procurement approval system and material acceptance and return according to the value of the purchased materials.
3. Strengthen campus construction.
(1) Strengthen campus environmental management, educate students to take care of everything on campus, actively carry out campus beautification activities, attach importance to the management of flowers and trees, and ensure campus purification, beautification and greening.
(2) Strengthen the management of functional classrooms and activity rooms, and give full play to their functions. Strictly implement the responsibility system of special storage and the principle of compensation for the damaged.
4. Strengthen financial management
(1) It is strictly forbidden to collect and spend money indiscriminately, practice strict economy, reduce non-educational expenditures, and use limited funds on the cutting edge of school construction.
(2) Adhere to democratic financial management.
(3) Charge according to regulations, and no class or individual may charge without authorization.
(4) Adhere to the principle of one account per pen, and plan and rationally use funds.
(2) Do a good job in key tasks
1, pay attention to school safety.
(1) attaches great importance to safety and health precautions and gives full play to the role of employee management. Improve the emergency plan system and management measures, implement the responsibility system of competent leaders, with the leaders of all lines grasping by sections and full participation.
(2) Strengthen the publicity of safety and health knowledge, enhance the self-protection awareness of teachers and students, promote the cultivation and internalization of good behavior habits, and solidify the concept of safety and health prevention in the minds of teachers and students.
(3) Regularly check the electrical appliances, lines, devices and equipment in the construction site, facilities and offices, solve hidden dangers in time when problems are found, and earnestly do a good job in preventing accidents such as waterproofing, theft prevention and electric shock prevention.
(4) Cooperate with the moral education department to strengthen the education and safety management of students' road safety and personal self-protection.
(5) Seriously and responsibly do a good job in the daily management of logistics (guard, sanitation and cleaning, canteen, etc.). ).
2, focus on school buildings, school property management.
(1) further improve the school property management system and enhance the awareness of teachers and students to care for school property. Improve the school property maintenance application system, and relevant personnel will send the maintenance application form to the logistics department for timely arrangement; After the maintenance is completed, the maintenance personnel are responsible for the acceptance and signature.
(2) Strengthen the management of school-made school furniture, improve the use efficiency of all kinds of equipment, and ensure proper storage, rational use and normal maintenance. At the beginning of each period, the school furniture, equipment and books made by the school should be counted, and the responsibility should be implemented to people.
(3) Strictly institutionalize and standardize school property management, give full play to the role of teaching equipment and modern teaching equipment, and prohibit irresponsible behaviors such as taking, misusing, littering and misplacing.
(4) Strengthen the management of activity room and give full play to the role of activity room. Strictly implement the responsibility system of special storage and the principle of compensation for the damaged.
(5) Strengthen the management and daily maintenance of electricity, water and office consumables, adhere to thrift, oppose extravagance and waste, and strive to save a drop of water, electricity and a penny for the school.
(6) Establish and implement the system of requisition, approval, reimbursement and material requisition, standardize the control of logistics process and strengthen the management of administrative warehouse.
(7) Advocate a good atmosphere, care for school facilities and equipment, and care for flowers and trees.
3. Focus on canteen management.
(1) Organize canteen staff to learn the basic knowledge and requirements about food hygiene and the Inspection and Acceptance Standard for Canteen Hygiene on a regular basis, so that every employee can know the "laws and regulations" and understand the "standards" and conscientiously implement them according to their daily work. Qi Xin makes concerted efforts to improve service quality.
(2) according to the canteen management system, strengthen the management and supervision of all aspects of the canteen work. And constantly improve the canteen management system according to the actual situation, standardize the operation process.
(3) Strengthen inspection, supervision and democratic management, and often go to the canteen to check the service attitude, hygiene situation, quantity and quality of meals, and dining situation, and praise the advanced and criticize the backward in time when problems are found.
(4) Adhere to the principle of diligence and thrift, strictly control the procurement and import and export of materials, save food, water, electricity and fuel, be careful in calculation, reduce costs and improve the quality of meals.
(5) Establish the first awareness of food safety, strictly control food hygiene, attach importance to and strengthen the accounting of food hygiene work, do a good job in safety prevention, clarify responsibilities, do a good job in fire prevention, anti-theft and anti-virus, clean regularly and do a good job in cleaning.
(6) Listen carefully to the feedback from teachers and students and try to meet the requirements of teachers and students according to the actual situation. Do a good job in school logistics support.
4. Pay attention to the standard of campus hardware facilities.
(1) Complete the standardization construction of the school playground.
(2) Do a good job in the declaration and construction of academic lecture halls.
5. Focus on the promotion services in school milk.
(1) Make publicity to let parents and students know the importance of drinking school milk.
(2) Do a good job of milk supply service for school milk in all directions.
Third, the work measures:
(A) update the concept, enhance service awareness.
1, all logistics personnel must establish the service concept of putting the interests of teachers, students and parents first, taking the reasonable needs of teachers, students and parents as the starting point and destination of their work, thinking of what teachers, students and parents think and serving them wholeheartedly.
2. Strengthen the mass line of logistics work, mobilize and organize the democratic participation, management and decision-making of teachers and students of the whole school, and participate in logistics management.
(2) Careful calculation and strict management.
1, according to the teaching needs, the actual situation of the school, in line with the principle of careful calculation, formulate the relevant project budget, and strictly implement the planned use of funds.
2, strengthen the management of network communication fees, utilities, printing fees, etc.
3. Strict procurement application, approval, acceptance, warehousing and reimbursement system.
(3) Make the best use of everything and give full play to the functions of the equipment.
1. In order to make the existing school furniture work, teachers and students should be encouraged to use it boldly and often, give full play to the educational function of the equipment and make the best use of it.
2. While encouraging the use, strengthen management, strictly register the use, equipment and loan procedures, and avoid unnecessary man-made damage and loss.
3 to strengthen the regular (early, middle and late) and daily inspection of school buildings, and strictly implement the system of rewards and punishments and damages for school buildings. Daily necessities, class supplies, doors and windows, window handles, benches, etc. At the beginning of the distribution, the implementation of contract management, who is responsible for the damage.
(4) Strengthen cooperation and improve environmental sanitation.
1. This semester, we will continue to strengthen the inspection, repair, maintenance and environmental greening of school buildings, and strive to create an elegant learning and working environment for teachers and students.
2, do a good job of health. The existing problems should be pointed out and corrected in time.
3. Cooperate with the Moral Education Office, the Academic Affairs Office and other departments to educate students to love my campus and care for public property by means of blackboard newspaper, morning meeting and flag-raising ceremony speech.
(5) Constantly improve safety awareness.
1. Strengthen campus patrol, and timely and thoroughly repair and eliminate school buildings, buildings and sports equipment found to have potential safety hazards.
2. Strengthen campus food safety management, regularly publish food safety knowledge, strengthen campus food hygiene inspection, strengthen supervision of purchase channels, and ensure health and safety.