How to write the commitment letter for canteen contracting? The following is what I brought to you, hoping to help you!

article 1: commitment letter for canteen contracting

Sichuan Sanxin Jianshi Bazhong Meili Hangdu Project Department:

I hereby promise as follows:

1. Strictly abide by the Food Safety Law of the People's Republic of China, the Regulations for the Implementation of Food Safety of the People's Republic of China and the Meal for Future Reference. Measures for the Supervision and Administration of Food Safety in Drinking Service, Measures for the Administration of Catering Service License and other laws and regulations, and earnestly operate in accordance with the law and in good faith;

second, earnestly perform the duties of the first person responsible for food safety in catering services to ensure the food safety in this canteen;

3. Consciously accept and actively cooperate with the supervision and management of food safety supervision departments.

Fourth, earnestly implement various food safety management systems, adhere to the legal purchase of food raw materials, strictly control the purchase, processing and cooking, and disinfection of tableware, and make daily records

Fifth, reasonably arrange the food structure to meet the needs of diners. If 71% of diners are dissatisfied, they must make corresponding adjustments.

VI. I will take full responsibility for food poisoning, food-borne diseases, infectious diseases, personnel operation injuries, kitchen fires, etc. caused by violation of relevant laws, regulations and relevant system requirements during the operation.

VII. Strictly abide by the safety management regulations of the construction site. It is strictly forbidden to carry out the construction site without authorization, and it is not allowed to carry out business activities such as sending smoke and water in the operation area.

VIII. The project department will reduce the canteen water and electricity charges, which will be used as living allowance for the construction workers.

the above commitments are expected to be supervised and managed by the management personnel of the project department. If there are violations for more than three times, it will be handled as voluntary withdrawal, and the loss of the previous investment will be borne by itself, and the deposit will not be returned. In violation of relevant state regulations, bear corresponding legal responsibilities.

person in charge of canteen of Meili Hangdu Project Department:

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Chapter II: Model canteen contract agreement

Model canteen contract agreement (which can be changed according to the situation when signed)

Party A: (hereinafter referred to as "Party A")

Party B: Shanghai Pinzheng Catering Management Co., Ltd. (hereinafter referred to as "Party B").

according to the contract law of the people's Republic of China and relevant laws and regulations, Party A and Party B have reached the following agreements through consultation on the contracting of Party A's canteen:

1. Mode of operation:

1. Party A provides kitchen, dining room and complete kitchen equipment, and is responsible for water, electricity, fuel and accommodation for kitchen workers.

2. Party B is responsible for the maintenance of kitchen facilities. If the property is artificially damaged, Party B shall pay compensation according to the price.

3. Party B shall purchase and process by itself and be responsible for its own profits and losses.

4. Party B arranges the kitchen staff by itself and is responsible for the salary and welfare of the kitchen staff.

5. If kitchen equipment must be added or replaced during the contract period, it shall be proposed by Party B, and Party A shall be responsible for it after Party A agrees.

II. Rights and obligations of both parties:

1. Rights and obligations of Party A:

1) Party A shall supervise Party B to operate and perform the contract according to the provisions of the contract, and do a good job in coordination.

2) Party A shall supervise Party B's food intake, side dishes, nutrition collocation, service level and sanitary conditions, and has the right to require Party B to make timely rectification.

3) Party A shall assist Party B in maintaining the public order in the canteen and strengthen the education of employees.

2. Rights and obligations of Party B:

1) Party B is responsible for the operation and management of the canteen, including personnel, collocation and production of dishes, environmental sanitation and service.

2) Party B must abide by national and local standards on environment and food hygiene. It is strictly forbidden to supply rotten food and keep the dishes fresh and hygienic.

3) Party B must provide Party A with all meals on weekdays on time, so that they are fresh and delicious, with innovative designs and good nutrition.

4) After meals, the tableware should be carefully cleaned and disinfected, and the environment inside the canteen and dining hall should be completely cleaned. Always clean the pools and sewers inside and outside the canteen to ensure smooth flow. Always clean the dirt on the stove and cooking utensils.

5) eliminate mosquitoes, flies and rats.

6) The freezer shall be cleaned regularly, defrosted and deodorized, and raw and cooked articles shall be stored separately.

7) The on-site staff of Party B must have health certificates.

8) Party B shall be responsible for the wages and benefits of all canteen staff.

9) The kitchen staff shall abide by the rules and regulations of Party A's company and the kitchen discipline.

3. Food standard:

RMB yuan/person for breakfast, RMB yuan/person for Chinese food, RMB yuan/person for dinner and RMB yuan/person for supper. Among them, the standard of Chinese food is big meat and small meat vegetable soup and fruit, and the standard of dinner is big meat and small meat vegetable soup and fruit, and rice can be eaten at will. (If there is any change, both parties will negotiate and approve it)

IV. Settlement method:

Party A will calculate the meal fee every month according to the number of meals approved by both parties, and pay it to Party B by cash or check before the 5th day of each month.

V. Term of the contract:

The probation period is 1 months, and the contract period is one year, that is, from the date of year to the date of year. Upon the expiration of the probation period, if both parties have no requirements for modification or termination, they will directly enter the formal contract period. Upon the expiration of the contract, if both parties have no objection, the contract will be renewed automatically.

VI. Contract Termination Regulations:

If Party A intends to terminate the cooperative relationship, it shall notify Party B 15 days in advance; If Party B intends to terminate the cooperative relationship, it shall notify Party A 31 days in advance;

VII. Liability for breach of contract:

1. Where Party A's personnel are poisoned by unclean food provided by Party B, Party B shall be responsible for compensation and bear corresponding legal consequences.

2. if party a fails to settle party b's account on time for more than 1.5 days (from the date of settlement confirmation) without reason, it shall bear 1.3%/ day as penalty.

3. If one party intentionally terminates the cooperation without notifying the other party in advance, it shall compensate the other party for 11% of the last month's meal expenses.

VIII. Others:

This contract is made in duplicate, with Party A and Party B holding one copy respectively, and it will take effect after being signed and sealed by both parties. Matters not covered herein shall be settled by both parties through consultation.

Party A:

Company

Representative of Party A:

Date of signing:

Date of signing: Shanghai Pinzheng Catering Management Co., Ltd. Representative of Party B: Party B

Commitment on canteen management

Canteen management refers to the formation of varieties, prices, quantities, Outstanding advantages in quality, providing the required meat, vegetables, bean products, main and non-staple foods and seasonings for customers of various enterprises, schools, factories and self-operated restaurants or other catering service enterprises. Detailed rules for canteen management

Manager's post responsibility system:

Under the direct leadership of the leader in charge of life work in your unit, be responsible for the overall work of the catering department, determine the policy and direction of business services, formulate management objectives and annual work plans, and implement them after being approved by the superior leaders. ? Have the right to determine the scope of business services, the right to transfer personnel and the right to distribute bonuses to their canteens. At the same time, it bears corresponding responsibilities.

according to modern management methods, such as strengthening the basic management system of canteens, including formulating reasonable working hours quota indicators, various assessment indicators and reward and punishment methods, establish and improve various management systems. Continuously improve the level of scientific management. ? Strengthening ideological education for internal employees, establishing noble professional ethics, organically combining with economic management and administrative management, and creating new management methods are the ideas of cooking staff to provide quality services wholeheartedly for the majority of employees, arouse the enthusiasm of cooking management staff, and achieve the purpose of unifying thoughts, concentrating on and improving food supply.

plan to organize the cooks to participate in various forms of technical training, technical training, business and cultural learning, and conduct business assessment with relevant departments on a regular basis, so as to continuously improve the quality of cooks, and encourage cooks to apply their mastered skills and knowledge to practical work, so as to continuously improve the job loss rate.

workers should be regularly educated in production safety, a sound and safe production system should be established, and safety measures such as fire prevention, theft prevention and virus prevention should be implemented to prevent major accidents.

Carry out the "Work Standard of Shanghai Staff Canteen", formulate the implementation plan, and strive to basically realize the requirements of the work standard.

hold regular canteen core meetings to study canteen dynamics, make decisions and arrange work.

supervise democratic management and report to your unit regularly.

article 3: commitment letter for inviting tenders for the canteen

1. The purpose of the bid for the canteen is to provide quality service, not engage in vicious competition, strive to improve the food of employees, make employees live and work in peace and contentment, and develop with enterprises and institutions.

2. Mode of cooperation:

Your company provides the venue and the staff dormitory of our company free of charge. Our company is responsible for the investment of kitchen equipment and kitchen interior renovation, and the subsequent repair and maintenance are borne by our company.

3. Water, electricity and fuel:

1. Our company is responsible for water, electricity and fuel.

iv. dining room environment: our full-time artists will arrange slogans, logos and health and wellness columns.

5. Responsibility for food safety:

1. Our company bought 21 yuan from China People's Insurance Company. Food liability insurance with a coverage of 2 million yuan.

2. Maximum insured amount: collective maximum insured amount is 21? 5 million yuan/year, the maximum personal insurance amount is 2? 51,111 yuan/year.

6. Meal fee and service standard:

1. There are more than 11 varieties to choose from for breakfast, and Hunan, Sichuan and Guangdong dishes can be provided for lunch, evening and evening meals respectively according to their tastes.

2. Rice is not supplied with the quantity, and the principle is to be full, so it is strictly forbidden to waste.

3. Take the fast-food restaurant operation mode and choose from various prices. Breakfast 1? 2 yuan, lunch, dinner and dinner 3-6 yuan.

4. The special set meal stir-fry will be implemented after both parties reach an agreement through consultation.

VII. Settlement method:

1. After employees consume the company's subsidies, they will be recharged by their own cash. The company's subsidy is settled once a month, and our company needs to provide a valid invoice.

VIII. Service mode

1. Employees are free to choose food labels and restaurants, and choose from a variety of prices.

2. Dining time: according to your working hours, subject to your written notice.

3. Meal supply: employees queue up for meals, and the staff of our company are responsible for distributing dishes and cooking. According to different tastes, it can be divided into Hunan, Sichuan and Guangdong windows.

4. Tableware cleaning: the staff of our company will clean the plates uniformly and disinfect them centrally.

5. Plan: Submit the Production Plan Menu to the factory for review before Friday, and publish it in the window for employees to understand. If there are occasional changes due to seasonal factors or other objective reasons, you need to report to your company, and the weekly plan achievement rate is over 91%.

6. canteen hygiene: the tables, chairs and floors are cleaned routinely every day, and cleaned three times a week, so as to thoroughly clean sanitary corners and sewers and eliminate the four pests.

IX. This plan is compiled with reference to the Quality Manual. In the operation and management process after contracting, the following scheme will be strictly implemented:

1. Quality policy:

Chapter 4: Commitment letter for inviting bids for canteens

2. Quality objective:

A. Customer satisfaction rate is over 81%

B. Service qualification rate is 98%

C. Contract performance rate is 111%

D.

e. the complaint resolution rate is 111%

f. the health qualification rate of staff is 111%

3. organizational structure (see attached page)

4. management responsibilities:

a. management review: at least one senior management review meeting every month to review the applicability and effectiveness of the management system. B. Internal quality system audit: conduct a comprehensive audit twice a year to review whether there is any need for improvement in the timeliness of program implementation. C. Routine inspection of canteen: once a week, the inspection content is mainly based on sanitary management of canteen, supplemented by program execution. After each inspection, the inspector meets with the factory representative to understand the opinions or needs of employees.

D. Complaint response and resolution: Telephone or fax complaint telephone will respond to solve major issues 24 hours a day, and take corrective measures. All personnel must be trained and passed the examination before taking up their posts with "Employment Certificate" and must hold valid health certificates.

e. health management: (see attached page for details)

chapter 5: commitment letter for inviting bids for canteens

a. the warehouse has enough raw materials for one meal to prevent the supply of raw materials from being out of line due to storms. B. All canteen staff shall be trained in fire fighting, and a fire fighting team shall be set up in case of emergency.

6. process control:

a. production plan: the menu of next week's production plan is made every Wednesday and submitted to the factory for confirmation on Friday after being reviewed by the company headquarters.

B. procurement:

1. supplier development: new suppliers are developed every month, so as to have more excellent suppliers, reduce costs and benefit customers.

2. supplier evaluation: the purchasing department, the external kitchen department and the inspection department jointly evaluate new suppliers, and the evaluation contents include: legality, supply capacity, sanitary conditions and price.

C. inspection:

1. incoming inspection: all production and non-production materials entering the canteen are inspected by special personnel.

2. inspection of semi-finished products: the chef leader is responsible for the inspection of semi-finished products.

3. finished product inspection: the head of the kitchen worker is responsible for the inspection of the semi-finished products.

D. Product identification:

1. First-in, first-out identification of raw materials: advanced raw materials are identified on the outer packaging with red dot stickers for easy use.

2. Semi-finished products, finished products, raw materials, nonconforming products, etc. are divided by regions and clearly marked.

3. raw and cooked foods are stored outside the freezer.

e. statistics: make statistics on the canteen operation every month, so as to continuously improve the service quality.

F. Quality record:

1. Eating.