Hospital canteen contracting program case two are as follows:

Case

One, the hospital logistics building *** counting three floors, the hospital is responsible for the restaurant before and after the hall of the rational layout design and decoration. First to second floor housing for the contractor to operate, without the consent of the hospital, shall not be arbitrarily unauthorized destruction of the housing structure; the third floor for the staff dormitory and the hospital to hire experts rest room, the contractor is responsible for the third floor of the public **** area and the expert room of all the management services and cleaning work.

Second, the hospital cafeteria contracted to take independent accounting, self-sustainable way of operation; contracting period is strictly prohibited subletting, subcontracting; contractors to obey the hospital's monitoring and management, inspection.

Three, the hospital to assist the contractor for the "health license", practitioners, "health certificate" documents.

Four, the contractor to supply meals must be safe, hygienic, nutritious; meal varieties diversified, nutritional matching rationalization. If food poisoning occurs, the contractor to bear all the medical costs, and accept the corresponding administrative penalties, as well as legal responsibility.

Fifth, the hospital due to the special working environment, the contractor must ensure that the operation of the period of uninterrupted provision of meals throughout the year (to ensure that 24 hours / day on duty).

Fifth, the hospital staff meals, hospitals to receive foreign guests to eat, the price should be lower than the current market price of 10%. The contractor shall not shirk, conditions or delays and other phenomena.

VII, the hospital has the right to the contractor in the operation of various violations and bad behavior during the supervision and punishment, if necessary, can terminate the contract.

VIII. Expenses borne by the contractor during the period of contracting

1. According to the actual amount of water, electricity and gas to bear the relevant expenses.

2, in accordance with the requirements of the relevant departments, standardization, standardization of the kitchen operation room equipment, implementation of customized installation; dining room, elegant room furniture procurement, dining room, elegant room furniture procurement in line with the requirements of the hospital.

3, the contract signed before the contract to the hospital to pay a one-time property deposit and performance bond (contract termination, by both sides of the acceptance, the building's infrastructure is not obviously damaged, the hospital as much as the return of the property deposit and performance bond).

4, the contract period repair costs.

Case 2

The contract of our hospital's nutritional cafeteria expired in August 202X, in order to make the hospital cafeteria to achieve the goal of high quality and low price, convenient and efficient service, the formation of a benign, orderly competitive environment, in the cafeteria capacity to strive for effectiveness, better service to patients, patients' families and hospital staff, so as to ensure that hospitals The smooth operation of the work. Combined with the actual hospital, the hospital party committee decided to take the hospital cafeteria to re-open contracting, the following program:

One, the purpose of contracting

To adapt to the needs of the hospital's continued development, improve the quality of meals and quality of service to achieve the cafeteria management, the quality of the meal, so that the patients and their families and hospital staff to enjoy a consensual, spontaneous meal, to create a warm and welcoming home-like and hospital staff, to ensure the smooth running of the hospital. Create a home-like cozy and properly managed cafeteria.

Two, the contracting object and conditions

Contractor legal person with the relevant qualifications of food service enterprises, engaged in food service work for many years of experience, contracted more than the second level of the hospital cafeteria catering services enterprises in the same conditions are preferred.

Three, the contractor selection method

1, information dissemination: in the XX County Hospital WeChat public number and public notice board public notice.

2, the use of on-site competitive bidding: enrollment in line with the contracting object and conditions of the food service companies to participate in the bidding.

3, by the XX County Hospital team members and related personnel for open, fair and equitable competitive bidding.

4, the bidding base is (amount), a one-time bid, the highest bidding food service companies identified as the contractor, if there is the same offer, and then a second round of bidding. Contracting contract is signed separately.

Four, the time and place of registration, bidding

1, the information release time: 202X April 30 to May 6.

2. Registration time: 8:30-11:30 a.m. 14:30-17:30 p.m. on May 7, 202X.

3. Place of registration: XX County Hospital Hospital Office, contact person: XXX.

4. Conditions for registration

(1) In line with the program (Article 2) contracting object and conditions.

(2) Provide the original and a copy of the corporate identity card, food business license, business license original and copy.

5. Qualification Review Time: 14:30 on May 8, 202X (Note: Provide the contents of (1) (2) in the conditions of application).

6. Contracting bidding time: 15:30 on May 8, 202X.

7. Bidding place: XX County Hospital outpatient fourth floor conference room.

5. After winning the bid, the winning bidder and the hospital will sign the contracting contract.

Hospital cafeteria management system proposed:

1, conscientiously implement the "People's Republic of China *** and the State Food Sanitation Law", strict implementation of the dietary hygiene "five-four" system, to protect the health of the patients, workers, accompanied by the guests.

2, do not purchase, do not process, do not sell corrupt and spoiled food and sick, poisoned or unknown cause of death of poultry, livestock, aquatic products, animals and products.

3, direct entrance to the food should have fly, dust-proof facilities.

4, raw materials, auxiliary materials, food containers are not placed on the ground, raw and cooked food, finished products, semi-finished products and debris segregation, pier plate knife must be used separately from raw and cooked.

5, tableware, tea utensils strictly cleaned and disinfected, and do a good job of cleaning, cafeteria tableware disinfection should be responsible for.

6, practitioners must be physically qualified and licensed to work, wear clean work clothes and hats, personal hygiene to do "four diligence" (diligent bathing, diligent haircut, diligent nail clipping, diligent change of clothes).

7, food warehouse hygiene and clean, ventilated and dry, rodent prevention and extermination, food stacked away from the ground away from the wall, seasonings, auxiliary materials have a special room or a special cupboard for safekeeping, categorized storage.