Introduction: Whether the canteen management has a successful canteen management model and whether it has a successful canteen management model in the canteen management is the content to be evaluated. Therefore, it is required to explain the canteen management and provide the management model, and to investigate the truth effect of management hiding on the spot. It is necessary to inspect the investment scale of canteen management on the spot, carefully evaluate the economic strength of contracted canteen companies, and visit the contracted factories to see if their promotional materials are consistent. How to manage the canteen

1. Seriously implement the plan of the superior, ensure the normal operation of the canteen, and actively complete the tasks at all stages.

2. Do a good job in employee training, grasp the ideological trends of employees, and enforce discipline fairly and strictly, maintaining fairness and consistency.

3. Enthusiastic service, customer first, guarantee high-quality service, strengthen on-site supervision, adhere to front-line command, and find and correct problems in service in time.

4. control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.

5. Strengthen communication and cooperation with the chef, provide the opinions of teachers and students and improve the quality of products.

6. Do a good job in the environmental sanitation of restaurants, and pay special attention to the cleanliness of all kinds of tableware and utensils.

7. check and maintain the maintenance of restaurant equipment, and implement the restaurant safety tasks such as fire prevention, theft prevention and poisoning prevention.

8. Be responsible for the personnel arrangement and performance evaluation of the restaurant, and implement rewards and punishments according to the reward and punishment system to improve the enthusiasm of employees.

9. Make monthly and daily business report and work summary, keep abreast of the situation of the restaurant, and report any problems to the superior leaders in time. How to manage the canteen

1. Be fully responsible for coordinating the management of the canteen and all the coordination work.

2. During working hours, the canteen supervisor should go deep into the site to follow up, carefully observe the deficiencies existing in the employees' work and make corrections; Master the meal opening time to ensure that you don't miss the meal; Pay attention to the situation of meal sharing when starting meals, and deal with the problems of Party A's employees' reaction; Resolutely supervise the on-site supervisor, sit idle in the warehouse during working hours, and do not seriously supervise the on-site work.

3. Be responsible for formulating the job responsibilities of the employees in the department, assessing and evaluating the employees, proposing rewards and punishments according to their actual work, and supervising and coordinating the work among the teams.

4. according to the technical level and specialty of the chefs in this department, put forward suggestions on the arrangement and transfer of post personnel.

5. Be responsible for making the kitchen menu and cost control, making production tasks according to the cost standard of the department, strictly controlling the purchase plan and requirements, and filling in and signing the purchase order.

6. The person in charge of the canteen should communicate with Party A's staff frequently, carefully understand Party A's opinions on the food and health service in the canteen, correctly handle various inevitable incidents, and report to the superior when serious problems are found.

7. be responsible for supervising the implementation of the financial, personnel and procurement regulations of the canteen.

8. Be responsible for working out the specific work and rest time of the kitchen staff.

9. Responsible for the quality and quantity of food raw materials in the canteen.

11. Complete other tasks assigned by superiors. Related case analysis:

Company canteen, as a non-profit organization that provides food for employees, affects employees' satisfaction with the company to a great extent. A good company canteen can not only reduce employees' dining time and improve work efficiency, but also often make employees more loyal to the company and work harder, especially in some large-scale production enterprises with a large number of workers. Under the guidance of the expert team of Hongbing Benchmarking, an enterprise used the method of benchmarking management, which effectively improved the quality of canteen service.

The company first set up a special inter-departmental research group to improve the service quality of the canteen, and conducted research work on employees, canteen management department and purchasing department. After analyzing the obtained data, they found the following problems: the current variety of dishes in the company canteen is monotonous, which is not to employees' appetite; In the process of employees' dining, there is a serious waste phenomenon (the employees who arrive early dump a lot of leftovers, while the employees who arrive late have no food to eat and have insufficient food); The staff in the canteen are not correct in their work attitude, cooking is so-so, and the hygienic quality of the dishes is not good enough.

in order to solve these problems, the administrative department organized a meeting of canteen staff, and the meeting decided to set up a dietary improvement team to reform the canteen, set the goal of 85% satisfaction of employees, and refine the tasks and division of labor in order to achieve the goal. The problem nodes and solutions are as follows:

1. Make the daily staff dining and business reception menu and publish it in advance, and collect feedback from employees in time to meet the needs of employees from the style of dishes.

2. The dietary improvement team will go to the canteen before 11 a.m. every day to determine the lunch dishes, quantity and problems to be improved.

3. Collect data, calculate the reasonable number of meals required by the dining staff, and implement the temporary dining registration system. In order to ensure that all employees have meals, employees in the implementation department are required to eat at the bottom, and eat 11 minutes later than all employees.

4. adopt the buffet style to strengthen the education of employees on economy. Arrange personnel to be on duty at the scene, severely punish the behavior of pouring food, fine 51 yuan once for the employee who pours food, and fine 51 yuan for the administrative department and canteen supervisor if the amount of pouring food exceeds 11 kg that day.

5. randomly survey 11 dining staff every day, collect feedback, and implement it at lunch the next day in time.

6. Set a benchmark of 81% of employees' satisfaction with meals. If the satisfaction exceeds 81% in the current month and the number of diners reaches the benchmark, the canteen employees will be rewarded according to the excess.

7. Centralized purchasing of ingredients can reduce the cost.

under the dual effects of quantitative objectives and specific work, the employee satisfaction of the company's canteen has increased to 85%, while the purchasing cost of dishes has decreased by 5%, and the customer satisfaction of standard business meals used to entertain outsiders has reached 111%! Moreover, the canteen has formulated more follow-up measures, such as further improving the quality of breakfast, adding fruits, thick soup, etc., and the varieties of breakfast are becoming more and more abundant. Although improving the canteen conditions is only one of the huge benchmarking projects in the future, it is the best example of the effectiveness of benchmarking theory.