First, procurement management
1, staff recipes by the chef according to the nutritional diet and seasonal food, vegetables, meat and other supply and demand, the preparation of the day's staff recipes, and based on the recipes to calculate the amount of ingredients needed for procurement.
2, the personnel clerk is responsible for the chef provided by the amount of food ingredients needed to prepare the procurement plan. The purchasing plan is approved by the factory director or manager.
3, the procurement plan must be based on the main food and side dishes need to make the amount of ingredients, do not allow blind procurement plan. Because of the plan to report errors caused by raw materials, auxiliary materials backlog or deterioration, the loss of 500 yuan or less, equal to the amount of punishment of the responsible person, the loss of more than 500 yuan, in addition to equal to the amount of punishment of the responsible person, and transfer out of the post.
4, the buyer must be based on the procurement plan to implement timely procurement. Failure to purchase according to the plan, resulting in raw materials, auxiliary materials backlog or deterioration, the loss of 500 yuan or less, equal punishment of the responsible person, the loss of more than 500 yuan, in addition to equal punishment of the responsible person, and transfer out of the post.
5, for the non-perishable, non-perishable ingredients, in the case of stable prices or rising trend, can be larger batch purchases, reduce the number of procurement and transportation.
Second, acceptance into the warehouse
1, all purchased ingredients, before unloading the truck by the buyer must promptly notify the warehouseman, security guards to carry out a joint acceptance, fill out the acceptance records and acceptance of the single, as the basis for the financial accounts. Not after the acceptance, not allowed to enter the warehouse, or else penalize the buyer 200 yuan / times, the cumulative total of three times during the year, transferred from the post.
2, to participate in the acceptance of personnel must be purchased on the quality and quantity of food ingredients to check the acceptance. The bad quality, the price is too high ingredients are not accepted, not reimbursement, the loss caused by the purchaser is responsible for their own. For insufficient quantity of ingredients, according to the actual number of check catty accounted for, the loss of part of the purchaser's own responsibility.
3, the purchase of fresh meat must be quarantined; vegetables must be clean, without impurities soil, no rotten gang rotten leaves, in a fresh state (live chickens, live ducks need to be purchased back to the company for slaughter; fresh fish slaughtered and purchased back to the company need to stay in one of the fish back to the company to estimate the weight; otherwise the consequences of the responsibility of their own).
4, there is a shelf life of the ingredients, you must ensure that the ingredients in the shelf life of the reasonable use up, not allowed to purchase more than the shelf life of the ingredients.
Third, the responsibility of punishment: due to poor storage, resulting in the deterioration of inventory of ingredients, according to the amount of losses equal to the amount of penalty cafeteria administrator, the circumstances are serious, in addition to the equal amount of punishment, the responsible person transferred out of the post.
Fourth, price supervision
1, all purchased ingredients prices by the Ministry of Human Resources and the Ministry of Finance is responsible for tracking and supervision, the purchaser does not actively cooperate with the Ministry of Human Resources and the Ministry of Finance to conduct price surveys, a fine of 100 yuan / times, the Ministry of Human Resources and the Ministry of Finance on the price of tracking less than the time to penalize 100 yuan / times. Audit found that the price of purchased ingredients exceeds the hourly price part, the purchaser is responsible for their own, three times during the year, transfer out of the current position.
2, the cafeteria is responsible for the day of the purchase price of the ingredients in the day 15:00 before the announcement to the staff to accept staff supervision, employees reported prices higher than the market price of the investigation is true, according to the higher part of the . Triple penalty purchaser, at the same time, the part of the foodstuffs payment responsible for the goods, and penalize the Ministry of Human Resources and the Ministry of Finance personnel 200 yuan.
V. Settlement
1, the purchase of ingredients reimbursement, reimbursement of ingredients must be purchasing plan ingredients, otherwise the financial reimbursement.
2, the purchase of food reimbursement, warehousing receipt, reimbursement by the manager or factory director signed by the financial admissibility, otherwise, the financial penalty of the person responsible for 100 yuan / time.
Sixth, check
At the beginning of each month, by the Ministry of Human Resources and the Ministry of Finance on the management of the canteen last month and accounting for a comprehensive inspection. The results of the inspection are summarized and reported to the manager and general manager before the 10th of the month.
Employee cafeteria dining managementIn order to establish a civilized dining style, *** create a civilized restaurant, to the training staff dining in the restaurant to provide a good dining environment. Cafeteria dining management practices are as follows:
First, the hotel's work and rest time breakfast, lunch, dinner, meals due to collective activities in advance or delay the meal time, need to contact the Ministry of Personnel in advance, so that the cafeteria has to prepare and make arrangements.
Second, the cafeteria staff must maintain personal hygiene during working hours, pay attention to personal behavior, it is strictly prohibited to bare shoulders, slippers, shorts and spitting and other unseemly behavior, it is strictly prohibited to smoke in the workplace or during working hours, violators are fined 10 yuan / times.
Third, the cafeteria staff should be in each employee meal time to share the amount of food, and should be fair to each employee, not based on proximity to the other side of the thick and thin, once found to be seriously dealt with.
Fourth, the cafeteria staff shall not take advantage of the convenience of the staff before the opening of the meal in private small stove, eat more than take; whistle-blowing is rewarded, the hotel to protect the reporting staff.
Fifth, the canteen staff must be in the kitchen utensils, tables, chairs and stools placed neatly, and do a good job organizing the canteen health before leaving work.
Six, non-meal time, the restaurant cleaned 2?3 times a day, the ceiling in the middle of the month, the end of the month, each sweeping cobwebs once. Maintain environmental health, to provide employees with a clean and tidy dining environment.
seven, care of the cafeteria's public **** equipment, facilities, not in the tables and chairs, windows and doors, walls, intentional painting, do not throw, kicking, stomping, cafeteria utensils and utilities, for damage to tableware, public **** equipment; facilities for those who pay the price of compensation.
VIII, in the cafeteria dining, to behave civilized, polite language, mutual modesty. Form a good habit of consciously lining up, consciously maintain the dining order of the cafeteria, not noisy, not quarrel, not crowded, not queuing, so that civilized dining.
Nine, the cafeteria meals unified queue in order to play, not allowed to cut in line, not allowed to play for others. By the cafeteria staff unified supply of meals. Without permission, can not enter the kitchen at will. Employee meal times (10:30?12:30; 16:30?18:00; (cafeteria staff must strictly enforce the opening of the meal on time). Employees must eat in the staff cafeteria at the specified time, and are not allowed to take food out of the cafeteria without permission. Each person is limited to one serving.
X. Maintain cafeteria hygiene do not spit, do not throw waste, will be leftovers poured into the designated places (containers) to maintain cafeteria hygiene, clean and tidy.
XI, each employee should cultivate thrifty habits, civilized dining. According to their own needs in the right amount of food, not wasteful; not in the cafeteria loud noise, knocking pots and bowls, so as not to affect others dining or rest. Not allowed to put the footrest on the stool or table, not allowed to spit, not allowed to pour water into the ground, to maintain environmental hygiene in the restaurant to cherish food, save water, set up a sense of honor to save, wasteful and shameful awareness of the cafeteria need to buy their own tableware. Dining staff are not allowed to bring the hotel tableware into the staff cafeteria or dormitory occupied.
XII, pay attention to the cafeteria health. Dining in the cafeteria personnel, may not eat the leftovers, residues and other piles of food on the table, must be done to clear the table or put into a designated container, may not be poured on the floor and stay on the desktop. Cafeteria staff do a good job of monitoring. At the same time, each employee must pour the leftover meal residues into the designated driving rain bucket. Those who violate the regulations and do not obey the dissuasion of the cafeteria staff will be punished with 20 yuan/time. Respect the labor of the canteen staff, understand the work of the canteen staff, and actively cooperate with the canteen *** with the good food and beverage work, verbal abuse, assault and battery of the canteen staff, give the appropriate disciplinary action, the circumstances are serious, give the dismissal of punishment or sent to the judicial branch.
xiii, water conservation, each dining staff to wash tableware immediately after the completion of the closure of the water faucet, there is a long-water fine of 10 yuan / time.
14, the work of the cafeteria and food comments, suggestions, can be put forward to the hotel office, so that the cafeteria continue to improve the quality of food, service quality and management level.
XV, the provisions of the above, the cafeteria staff and all meals in the cafeteria must consciously abide by the staff, others are also responsible for their own health, *** with the creation of a clean, neat, hygienic, orderly living environment.
Company cafeteria management systemFirst, the general principles
1, in order to strengthen the overall management of the company's cafeteria, to do a good job of logistical services to ensure that work, to create a civilized, hygienic dining environment, especially the development of this system.
2, the provisions of the financial management of the cafeteria, cafeteria purchase management, cafeteria safety management, food transfer management, staff dining management and recommendations and complaints management.
3, this system applies to the company's staff cafeteria, all employees and the company's cafeteria meals at their own expense.
Second, the financial management of the canteen
1, the canteen purchaser must be summarized on the twenty-eighth of each month before the actual expenditure for the month, reported to the Finance Section for approval.
2, the cafeteria purchaser to seriously implement the company's financial system, procurement funds should be reimbursement, not for private affairs or lending others, reimbursement should be issued purchase vouchers.
3, good cost accounting, a week for the time statistics of food consumption, meal costs and per capita consumption, the beginning of the month accounting for last month's meal costs, the end of the month a comprehensive inventory of the cafeteria items, to do day-to-day closure of the month, the account is consistent with the goods.
4, the implementation of cost disclosure, the number of purchases, prices, and today's dosage should be written on the cafeteria bulletin board.
5, the cafeteria financial, purchasing, goods management by the cafeteria buyer to designate a person responsible for the delineation of the scope, the management of the package.
Third, the cafeteria purchase management
1, the cafeteria purchasing staff to strictly quality control, not allowed to purchase spoiled food, not allowed to purchase more than the shelf life of food.
2, procurement of food should strive to achieve low prices, good quality, full pounds and two. The cook of the cafeteria is responsible for weighing and quality checking the purchased food and registering it after passing. The office should carry out quality sampling from time to time.
3, purchased goods must be itemized on the account, including varieties, quantities, prices, dates.
4, the cafeteria needs a large number of goods must be approved by the manager.
5, the canteen goods into the warehouse must be placed according to the variety, raw and cooked classified, not randomly placed, to ensure that the items are processed within the shelf life.
6, the office is responsible for the overall guidance, supervision and arrangement of the daily work of the cafeteria staff, from time to time each month to the market to understand the price of goods or to participate in purchasing activities, to control procurement costs.
Fourth, the cafeteria safety management
1, the cafeteria staff with a health certificate, a yearly physical examination.
2, the canteen should always keep clean and sanitary, and regularly disinfected to ensure food hygiene.
3, the chef must understand the performance and use of various cooking utensils and equipment, facilities, or shall not be used.
4, all power switches are not allowed to open with wet hands to prevent electric shock accidents.
5, electric cooking appliances and equipment should be checked frequently, placed in a ventilated, dry place.
6, gas stove to be used before to ensure that no damage to the gas pipeline leakage phenomenon, and regular checks to prevent gas leakage, resulting in fire or gas poisoning. It is not suitable to put the gas bottle or gas stove in the place near the power use, should not put the waste paper, plastic products, dry wood, bamboo baskets and other flammable and explosive substances in the gas stove next to.
7, to ensure that people go out of fire to prevent fire.
8, the kitchen should be equipped with effective fire prevention facilities, such as dry powder fire extinguishers, fire sand, water and so on.
9, each month to assign someone to check the safety of the cafeteria.
V. Meal transfer management
1, the chef should be based on seasonal attributes of nutrition, to achieve a reasonable combination of staple food, meat and vegetables.
2, to promote the recipe preview system, every Friday will be the next week's recipes written in the cafeteria bulletin board.
3, 2 times a month to do pasta, each department takes turns to send manpower to help cook.
Sixth, the management of employee meals
1, dining hall meals are divided into two kinds of corporate dining staff and self-funded dining staff. All the expenses of the enterprise dining staff are borne by the enterprise, and all the expenses of the self-funded dining staff will be deducted from the salary. Self-funded meals can be negotiated by all staff to develop a menu, which will be handed over to the chef every Friday and will be implemented from the next week.
2, civilized dining, obedience to management, respect for others and the fruits of their labor.
3, take the initiative to queue up for meals, no coaxing, jostling, knocking tableware and other impolite behavior.
4, dining must be quiet, no loud noise, affecting others dining.
5, take the initiative to save food, more and less hit, to eliminate waste, to avoid the appearance of ? More food?
5. Repeatedly playing dishes?
6, all the dining staff should pay attention to the dining hall hygiene, leftovers must be poured into the designated trash cans, not dumped in the sink or on the ground and outside the cafeteria of the public **** place.
7, prohibit smoking, spitting, littering and other uncivilized behavior.
8, caring for public property, the use of tableware should be gently held and put, can not take the tableware out of the cafeteria or bring back to the office to take possession of, and shall not be arbitrarily damaged or discarded tableware.
Six, suggestions, complaints management
Any employee of the company's meals, chef's work, health comments or suggestions through the normal channels, please complain, remember not to get carried away, available in the following ways to complain:
A, written report to the manager of the Department of Administration
B, will be put into the dining room opinion box
Administrative Department will be According to the content of the complaint for investigation and improvement, staff complaints are true content as one of the basis for the annual assessment of the dining hall staff, for the dining hall work, management personnel are often complained about, the Department of Administration will be made in accordance with the relevant treatment.
Seven, bylaws
1, this system is developed by the Office and is responsible for the interpretation of the general manager approved by the implementation of the modification of the same.
2, after the implementation of this system, all existing similar rules and regulations of their own termination, and the system is in conflict with the provisions of this system shall prevail.