A work plan form is the use of a table to reflect the contents of a work plan. Table is the tool of work plan. Through it the work plan indicators or work items to be accomplished are listed and summarized to express the basic content of the work plan. Below I bring you the school catering department work plan, I hope you like it!

School Catering Department Work Plan Part 1

First, the development and improvement of the management system

such as various types of personnel job responsibility system, code of conduct for service personnel, services, and other systems, respectively, on the restaurant's food hygiene, environmental hygiene, cooks personal hygiene, raw material purchases, acceptance, Custody, processing, processing, sale, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete, interlocking, layer by layer, the process is reasonable, standardized operation.

Second, strengthen education and training to improve the quality of workers.

Selected managers to visit other universities to learn from the advanced management experience of brother universities. In addition, the selection of relevant professionals to participate in the city's food procurement license professional training, fire safety knowledge training, food poisoning prevention professional training. And hired the epidemic prevention station and other professional teachers on the dining room staff to carry out food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge training, aimed at improving the overall quality of each employee, to better serve the faculty and staff.

Third, strengthen the hardware construction, to eliminate accidents.

The use of winter and summer vacations on the dining room to varying degrees of remodeling, remodeling, add some hardware equipment and appliances, to achieve a reasonable layout, ventilation and lighting, steam and fume emissions good. The establishment of a leading group of safety production, the development of the "three prevention" plan, the installation of emergency lights in the safety channel, fire equipment, fire prevention inspections every day administrators, access to the cafeteria has Prompts "cafeteria heavy ground, free of idlers.

The operation room has a warning message "pay attention to safety, careful operation", and the free soup supplied by the cafeteria is guarded by a person. In addition to procurement and disinfection, health priorities and difficult work for the cooking staff physical examination, raw and cooked separately, no four pests, three meals clean, cold meat, "five special" and so on, for these tasks, the ideological high attention, go all out to take measures one by one to eliminate all kinds of safety hazards in the production, to ensure the safety of operation and food hygiene and safety.

Fourth, adhere to the quality of service, and constantly expand the concept of service.

Dietary Section to do people-oriented, to teachers and students to create a comfortable dining environment, in the process of ensuring that students three meals a day food supply, and continue to expand the business philosophy and service concept.

1, the establishment of a "snack street", the introduction of dozens of famous flavor snacks, increase the variety of colors, attracting many students to go to dinner.

2, in the hall opened 24 hours on duty window, to ensure that students can always eat hot rice, hot dishes, hot soup.

3, do everything possible to control costs, reduce the price of food, and effectively benefit students, the hall every day for students to supply free rice, to ensure that students really eat clean and hygienic, inexpensive meals.

4, the dietary section of the office to ensure 24-hour duty for teachers and students. Open quality service monitoring desk, set up a food service hotline, at any time to solve the problems reflected by the students.

5, to provide financial aid positions 18, to solve the urgent needs of special hardship students.

As the school leaders at all levels attach great importance to the work of the restaurant and always pay close attention to the work of the school dietary work hardware construction and software management has laid a good foundation, enhance the safety and health consciousness of all cooking staff and sense of responsibility, the formation of good norms of hygiene habits, so that our school cafeteria dietary work in general has made great strides in the development of the overall work and a certain amount of success, to ensure that the stability and development of the school.

School Catering Department Work Plan Part 2

First, the guiding ideology:

Implementation of the Haijiaoqin 〔20__〕 No. 03, "on strengthening the management of school canteens," "Hai'an County canteen labor Interim Provisions," "the Hai'an County education system canteen accounting methods," as well as the management of the school canteen and hygiene work system and other documents. The spirit of the work of the system and other documents to strengthen the management of the town's schools (parks) canteens, reduce the burden of students' parents, eliminate the hidden dangers of school canteens, to ensure the physical and mental health of teachers and students, and to stop the encroachment of the disciplinary behavior of the students' meal costs.

Second, the work of the target:

1, standardize the management of school canteen accounts, to ensure that the bookkeeping compliance and legal, the bills are real, complete procedures, standardized accounts.

2, standardize the financial management of school canteens to ensure that revenue and expenditure compliance and legal, tight spending, prohibit non-meal expenses in the student meal costs, prohibit the occupation of student meal costs.

3, strengthen the school cafeteria health management, improve the cafeteria health facilities and management system, to prevent food poisoning accidents.

4, strengthen the school cafeteria staff ideological style management, to ensure that the cafeteria staff good service attitude, good quality of work, discipline, obedience, and strive to serve the school teaching and teachers and students life, and strive to cafeteria satisfaction of more than 95%.

Third, the main measures:

1, strengthen the school cafeteria school (garden) director responsibility system, the cafeteria safety and health management in the first place, improve the management of the cafeteria and safety and health work system.

Cafeteria personnel must grasp the quality of the pass, strictly prohibit the purchase and use of rotten, spoiled, harmful and toxic food, strict implementation of the certificate system, to do without a certificate not to buy. Strict operating procedures to prevent food poisoning. Pay attention to the use of electricity and fire and fire equipment management, to ensure that the cafeteria without a security incident.

2, to strengthen the management of canteen labor, standardize labor behavior.

Schools control the use of contract labor, the appropriate use of hourly workers, signed a good contract, reported to the Office of Education approved. At the same time to strengthen the cafeteria staff business training and political learning, improve the business level and quality of service.

3, strengthen the cafeteria goods procurement management.

The implementation of the county bureau of the bulk of the unified procurement system, signed a good contract, bidding for the procurement of fixed-point, for other small items to establish more than three people to purchase a team, selecting the point of purchase, the price of the product, the quality of the contents of the acceptance of each and every one of the acceptance and record. Implement a food sampling system, keep good records of sampling, and keep good food quality. Strictly plug the disciplinary loopholes.

4, strengthen the management of cafeteria charges.

Strict implementation of the charging system, standardize the charging behavior, reasonable collection of student meals, timely issuance of bills and paid into the financial account.

5, to strengthen the management of financial procedures in the cafeteria.

The purchase of larger quantities of food, items to be operated by the procurement team, the purchase of food, materials, acceptance, receipt, and approval procedures must be complete, transparent and open.

6. Strengthen the management of cafeteria accounting.

Strict implementation of the "Hai'an County education system canteen accounting methods", unified cost expenditure scope, unified by the county bureau of the standard for the retention of various, to eliminate non-canteen expenses. Accounting on a daily basis, weekly balance, monthly settlement, to ensure that the student meal costs earmarked and meals balanced income and expenditure.

7, strengthen the cafeteria financial staff business training.

The school cafeteria accounting staff to obtain original documents in accordance with the law, fill out a good voucher, register all kinds of books, prepare a good financial statements, the custodian to accept, keep good, out of the warehouse all kinds of materials and register a good material ledger.

8, strengthen the supervision and management of the work of the cafeteria.

The establishment of teachers' representatives, union leaders and other middle-level cadres to form a monitoring group, the costing of student meals and meal quality, price supervision, review of the cafeteria accounts.

9, the implementation of student food accounts of the public system, reporting system and democratic financial management system.

Ten days before the end of each month, to the whole school teachers and students to publicize the income and expenditure of the last month's meals, and books, documents, publicity and financial statements sent to the financial center for review. At the end of the semester, the organization of democratic financial management, settlement of student food expenses, to teachers, students and the community publicity. If there is a balance, immediately returned to the students.

10, to strengthen the work of the cafeteria inspection and supervision.

The management of the cafeteria should be included in the regular inspection, supervision and evaluation of the assessment project, the Office of Education will be organized on a regular basis from time to time inspections, spot checks, inspections, spot checks of the problems found, will be strictly responsible for the implementation of the accountability system.

Fourth, the arrangement of activities:

February:

(1) held a meeting of the director of the General Affairs Department to set up the opening of the cafeteria work.

(2) to strengthen the management of canteen labor, standardization and approval of canteen labor in each school.

(3) organization and implementation of the unified procurement of bulk food, signed contracts, bidding for fixed-point procurement.

(4) Organization of the unified charges for each school, timely billing into the financial account.

(5) organization of the school cafeteria safety and hygiene, such as the cafeteria opening inspection.

(6) Supervise the organization of each school to conduct a physical examination of the cafeteria staff.

March:

(1) check the school canteens charges.

(2) Check the financial income and expenditure of each school in February and public announcement.

April:

(1) with the county education bureau, the county health bureau, the county epidemic prevention station, the town of epidemic prevention of the town school cafeteria safety and health inspection.

(2) check the financial income and expenditure of each school in March and publicity.

(3) organization of the school canteens satisfaction assessment.

May:

(1) Organize routine inspections of canteen work such as safety and hygiene in each school canteen.

(2) to meet Hai'an County canteen assessment and acceptance work.

(3) check the financial income and expenditure of each school in April and publicity.

June:

(1) Organization of the schools to meet the secondary school examination and elementary school graduation examination canteen work routine inspection.

(2) check the financial income and expenditure of each school in May and publicity.

(3) organization of the school canteen financial personnel business training.

July:

(1) Organization of democratic financial management of canteens in all schools.

(2) check the financial income and expenditure of each school this semester and the settlement of food expenses publicity.

School Catering Department Work Plan Part 3

First, optimize the service to improve the quality

1, strengthen the study, set up a correct point of view, enhance the awareness of the service to students as their own children, the school cafeteria as a fast-food restaurant, snack bar, catering to do, the cafeteria as their own family matters to do to Plan, do a good job in every aspect, do not rely on, do not pass the buck. Ensure that students' breakfast, meal quality under the premise, to ensure that no deduction of students, not allowed to sell rancid rice, rancid food, stale food, stale food, "three no food" to students.

2, change the mode of operation, improve the quality of service

The school co-ordinated management of the north and south of the two canteens and small canteens, Zhang Lie high teacher is responsible for thinking about things, ideas, to spend a small amount of money to do a good job, spend less money to do a good job of food, to improve the technical, technical, collocation of skills on the technology. Three canteens independent accounting costs, accounting for profits, to carry out competitive services to find ways to new tricks, changing patterns, to improve quality, but also to control costs, and strive to achieve "three basic satisfaction" (schools, parents, students gradually explore the "specialization" model.)

This period of the implementation of the final elimination system, regular staff assessment, voting, teachers and students in the survey, the end of the 1-2 for dismissal. The work in charge of the operational process of the big mistakes to be criticized and withhold wages, multiple failures and errors of dismissal, the canteen set up a suggestion box, widely listen to the reaction of teachers and students, timely feedback, timely correction to improve the quality of service, the canteen within the record attendance, late, early dismissal deduction of wages, leave of absence, please fill in, long vacation by the school to re-arrange the staff, documented staff division of labor, to be able to check the daily cooking, do white case

Second, strengthen the management, improve the system

1, strengthen the leadership, sound regulations

① students dining cafeteria breakfast distributed to the number of classes, by the classroom teachers, student representatives led to the classroom distribution of meals, the class breakfast money and cafeteria settlements, lunch and dinner in the cafeteria to brush the card meals, students are required to bring their own chopsticks.

② in the small cafeteria dining students do a good job of registration, according to the number of people reported to verify the number of meals, full collection of funds to ensure that the payment on time, not lose a penny and not miss a person.

③ Strictly good swipe card off, do not talk about human feelings, do not follow personal feelings, and resolutely put an end to the meal does not pay, do not swipe the card behavior, if you find an example of a time will be doubled from the salary deduction, do not change the whole school notification, a one-vote veto.

④ Cafeteria internal management personnel, including microcomputer, boiler, bookkeeping, sweeping, ticketing, accounting in principle do not eat free meals in the cafeteria, in addition to remedial classes have a teacher meals or special circumstances generally eat to brush the card (except for work in the cafeteria).

⑤ boiler room supply of open, hot water all to water supply by ticket, all to open the water bottle to open the water, carry buckets, buckets are not supplied. If you find that the managers do not fulfill their duties, do not adhere to the principle, the light criticized until the deduction of wages.

⑥ microcomputer managers to serve the majority of teachers and students enthusiastically. Ensure that the full amount of student recharge money in place, to ensure that the account account in line, the account machine in line (recharge consumption balance) microcomputer operators, boiler workers to serve the kitchen, to provide first-class service.

⑦ cleaners must ensure that the hall and the surrounding health area of the health in a timely manner to clean, every day to do the "three sweeps" in place, there are classes, there are students must be cleaned on the meal.

⑧ small cafeteria items must be purchased by the Treasury transfer, the need to purchase must be approved by the school, the unified purchase. Commonly used vegetables can be purchased by the kitchen together, small cafeteria accounts, special dishes can be purchased together or take turns purchasing, separate accounting.

⑨ All items of procurement must be strictly good procurement pass, the person in charge, the certificate check, fixed-point procurement, to ensure that the name, unit price, quantity and food in line with the procurement of bookkeeping staff, must fulfill their duties to ensure that the work time.

⑩ in addition to the school dismissed for work reasons, the work must be full of six months, otherwise one month's salary deduction, leave one month's salary as a security deposit. Self-leaving the post and then not appointed, the principle of the age of more than 45 years old and not appointed.

11 past: "four prevention" system, "three prevention and disinfection" system, "ten no" system, but also adhere to the implementation of the implementation.

Third, grasp the safety, security, health, ____ health, quality, profit, grasp the top-up, promote consumption.

1, school cafeteria workers must hold a health license issued by the health department, or can not be employed.

2, to ensure the quality of meals, to ensure the safety of teachers and students dining.

3, the school cafeteria service teachers and students, micro-business, service teachers and students.

4, employees must hold a health certificate and health knowledge training certificate.

School Catering Department Work Plan Part 4

First, the management of the dining environment:

1, dining room hygiene by the kitchen is responsible for arranging for the cooks to wash and clean twice a day in the afternoon, evening, including the ground, stools and stools, facilities and utensils.

2, by the kitchen is responsible for arranging the kitchen staff once a month on the restaurant ceiling, walls and other cleaning.

3, will establish the "dining management system", the order of the staff dining, hygiene and other constraints, and the appropriate punishment for violators.

4, by the security team to arrange a duty security personnel every meal every day on the staff dining discipline (including queuing up the order of food, checking the checklist meal card, dining process health discipline, etc.) to control, correct disciplinary behavior and report disciplinary punishment.

5, clearly marked meal times, windows and precautions, etc., will be posted later meal publicity slogans, advocating healthy eating, civilized dining culture.

Second, the management of the kitchen staff:

1, according to the current total number of people in the company's dining situation, employing skilled cooking and kitchen management experience, professional ethics, honest and loyal chef 1, responsible for the specific work of the kitchen arrangements, guidance, supervision and management; also employ kitchen experience, hard-working, obedient to the work of the arrangement, personal hygiene and image of the best, Healthy cook 3, to assist the chef to complete the kitchen specific tasks.

2, all kitchen staff will be uniformly equipped with _ clothes and hats, and strict requirements for the management of the work dress code, strict kitchen hygiene practices and requirements.

3, will establish the "kitchen work management system", the kitchen work of health, safety, process, standards and other norms and requirements.

4, the development of kitchen staff duties, clear work obligations and responsibilities, monthly work assessment, the usual work of supervision and rewards and punishments, strict kitchen staff daily work management.

5, a clear division of labor and cooperation, monthly arrangements for kitchen staff work guidance, professional ethics and teamwork education and training.

Third, the cafeteria dining staff statistics and management:

1, 28 days before the end of each month by the two factories of the Personnel Section of the next month's list of dining staff and the number of people handed over to the administrative section of the Jinjun, and according to the list of meals issued with a special seal of the meal card, 30 days before the end of the two factories of the Personnel Section of the workers to send to the staff themselves.

2, all employees must use their own meal card by the kitchen staff to check the check mark to play meals, kitchen staff have the right to refuse to play for any personnel without a meal card.

3. The Personnel Section of the two factories must return the meal cards of the separated staff or apply for meal cards for the new staff in the Administrative Section of Jin Jung in time. The Administrative Section of Jin Jung will count the total number of people who actually eat every day according to the issuance of the meal cards, and carry out the rationing purchase of food according to the result of the statistics of the total number of people who eat.

Fourth, the apportionment of the cost of meals and the control of purchasing and expenses:

1. The per capita daily cost of meals for the employees (including the labor cost of the kitchen) is RMB 8.00, with the labor cost per capita accounting for about RMB 0.7, and the per capita cost of food purchasing is about RMB 7.3 (which is expected to be apportioned to the per capita daily cost of food as follows: about RMB 1.3 for rice, about RMB 0.70 for oil, and about RMB 2.5 for meat. Meat food cost of about 2.5 yuan, vegetarian cost of 2.5, other seasoning side dishes accounted for about 0.3 yuan).

2, procurement costs by the person in charge of the management of the cafeteria in accordance with the market and the number of meals to deploy and control to ensure that food purchases of quantitative and qualitative, monthly by the Finance Section to provide a classification of the month's food costs statistical statements, in order to the cost of the cafeteria for a more reasonable deployment of management control.

3, in principle, rice, cooking oil, seasonings, etc., by the person in charge of the canteen to choose a fixed supplier procurement or bulk purchases, by the Finance Section to pay the costs, special circumstances as appropriate.

4, the Finance Section on a regular basis every Monday, a one-time payment to the person in charge of the cafeteria meat, vegetarian food purchasing costs, and then by the person in charge of the actual situation by contacting the relevant suppliers to purchase food delivery or 1-2 days of the cost of the chef responsible for the payment to the market to buy the market to buy the responsible chef should be the afternoon before the daily reconciliation of the administrative section of the Golden Dream, and submit to the head of the management of the cafeteria. The responsible chef for the market purchase should go to the administrative section of Jinjun every afternoon and submit the account to the person in charge of the management of the cafeteria.

5, the person in charge of canteen management every Monday to the Finance Section to report all the purchasing costs of the canteen last week, at the beginning of each month to collect and organize the cost of the previous month's classification of statistical data, reported to the Logistics Management Committee for consideration.

V. Acceptance of the quantity and quality of food purchased:

1, the canteen all food must be after the person in charge of the kitchen, Jin Jung administration section administrator, chef or assigned inspector which two or more people at the same time signed acceptance, and issued "acceptance sheet" can be warehoused in the accounts.

2, all purchased back to the food must be after the number of counting, weight of the scale, the quality of the assessment of the recognition can be issued "Receipt and Inspection" receipt, the number of insufficient should be deducted, the quality of the bad should be returned as appropriate or discount processing.

3, will develop "food acceptance criteria" as a reference basis for food acceptance, acceptance of personnel must be in accordance with the relevant acceptance criteria for acceptance.

4, intentionally difficult or intentional water, favoritism and fraud in the acceptance of personnel will be punished and cancel the qualification of acceptance again, the circumstances are serious and constitute the use of power for personal gain, will be dismissed as appropriate.

Sixth, food storage and management:

1, all the rice, cooking oil, spices, dried vegetables, side dishes, such as acceptance into the canteen food warehouse, food warehouse by the person in charge of the canteen assigned Jin Jun administrative personnel responsible for the day-to-day management of all food must be led by the chef to sign a single lead out, and unified into the food warehouse account.

2, all the food storage in principle need to use the mat board pad up, not directly on the ground, to prevent pests and rodents.

3, food must be classified according to the principle of three categories, zoning, layering, and strict control of inventory and first-in-first-out issuance, to maintain ventilation and dryness in the warehouse, to prevent food mixing and deterioration and contamination of food, enzymes, rot, etc.

4, all food storage should be in principle with a mat board, not directly on the ground to prevent insects and rodents.

4, by the chef every afternoon to the food warehouse administrator to lead out the next day all the food needed, the remaining must be truthfully reported by the administrator in accordance with the actual situation to reduce the corresponding amount of issuance, strict control of too much food to stay in the kitchen, so as to avoid deterioration or loss.

5, all the fresh vegetables that sign that lead out, meat must be cleaned in a timely manner and put in the freezer or refrigerator to keep fresh, water vegetables shall not be stacked to prevent yellowing or rotting.

6, raw, cooked food must be strictly separate storage, has been done to distribute the food must be covered.

In short, to do a good job in the management of staff meals, the idea must have a dedicated staff service mentality, the method must be standardized according to the above aspects of the operation, the management of the requirements of diligence, guidance and supervision, but also to understand more and communicate with the staff's views. Any work and management, whether it seems simple or complex, really want to do a good job and management, we must have professional knowledge and experience, at the same time, not only to have enough to grant the management space, and the need for leadership at all levels of support, will not be subjected to other external factors of interference, in order to really do a good job.

School Catering Department Work Plan Part 5

First 1, to improve the overall health of the cafeteria, for the majority of diners to create a good dining environment.

2, good relations between teachers and students, to understand their tastes, to deliver delicious meals.

3, found that the problem should be solved in a timely manner, without hesitation, not pond extravagant.

4, according to health standards to do a good job of cleaning the restaurant, often maintain good personal hygiene.

5, the use of equipment to do regular checks, the table is neatly arranged, tablecloths are clean, no damage, no stains on tableware.

6, according to the task requirements to do a good job of meal preparation.

7, the diner to do active enthusiasm, civilized and polite, quality service.

8, where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, shall not work with emotion, not allowed to swear, say bad things about other people, such as the discovery of exemplary people immediately suspended.

Second, the practice of economy: saving is the traditional virtues of the Chinese people, the practice of economy is a concept of work that all staff must have. Saving is one of the focus of the work of the canteen, such as: from the oil, water, electricity, steam, wash clean, disinfectant, clean ball, etc. are timed to receive a fixed amount, a person to keep. And rational use of scraps and can eat again leftovers fully heated and sold at a reduced price, resolutely eliminate unnecessary waste, from which to improve the cost-effectiveness.

1, careful budgeting, eliminate waste, reduce food costs, improve the utilization of raw materials.

2, to save water and electricity, care for the use of tools, properly stored after use.

3, strictly prohibit the outflow of raw materials, selling meals without personal favor, do not send favors.

Third, standardized management: standardized management for the canteen is a very good control of food poisoning accidents, the cost does not cause unnecessary waste, the direction of the work is clear, the staff work mood stability and other important significance.

1, the cafeteria director to fully achieve a clear division of labor for each position, the main priority, focus.

2, the restaurant staff nine ban

(1) Where the restaurant staff is strictly prohibited to take food out of the restaurant or to others.

(2) Where the restaurant staff is strictly prohibited from handling food at will, there is a retention value must be properly stored for other uses. If a small amount of leftovers have no value must be reported to the supervisor agreed to deal with.

(3) Every day at work must be 5 minutes early to the post, is strictly prohibited in the middle of the post or early departure.

(4) during the post must be neatly dressed, is strictly prohibited to the food loud noise.

(5) Where the purchase of food ingredients must be categorized and stored, cross-contamination is strictly prohibited.

(6) The food production process must be carefully implemented "food processing and production management regulations".

(7) on the questionable food ingredients, expired food determined to stop processing, reported to the supervisor agreed to deal with.

(8) The use of equipment to be regularly cleaned, maintenance, is strictly prohibited borrowing, misappropriation, and shall not be occupied.

(9) staff after work without permission is strictly prohibited to re-enter the operating room.

3, the cafeteria staff work instructions: in order to strengthen the management of the cafeteria, strengthen safety measures, standardize safety management, effective prevention of food hygiene and safety accidents, so that employees can familiarize themselves with the overall management of the cafeteria essentials to contribute to the correct, normal, positive and orderly work, according to the relevant provisions of the actual combination of our school, has developed a "staff manual"! "We hope that you will seriously implement.

(1) Where the cafeteria staff must unconditionally obey the leadership of the reasonable work arrangements, and resolutely put an end to the "liberal thinking" of the generation, and conscientiously complete the daily work, when necessary, must assist the work of others, the work plan, "Logistics Cafeteria Work Plan".

(2), where the cafeteria staff must hold a health card to work, such as found to carry any infectious diseases, unconditional departure.

(3), where the cafeteria staff must wear neat uniforms, wear a badge on duty.

(4), where the cafeteria staff must be hair system in the work cap, not to stay outside, to do diligent bathing, diligent haircut, diligent nail clipping, diligent sun bedding.

(5), where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, not to work with emotion, not allowed to speak foul language, speak ill of others, such as the discovery of exemplary people immediately suspended.

(6), where the cafeteria staff shall not eat and take any food at a time when the meal is not open, the production process shall not be loud to the food, sneezing and other uncivilized behavior.

(7), where the cafeteria staff shall not be any food, food ingredients, seasonings to send favors; food sales staff is strictly prohibited to play favors rice; the use of tools are not allowed to borrow, misappropriation; public **** property shall not be taken for personal use. If there is a person who is severely punished.

(8), where the cafeteria staff is strictly prohibited from leaving the post, tampering with the post, no major leave of absence, absenteeism, telephone leave.

(9), where personal hygiene responsibility area of health must be kept clean, to cherish the fruits of other people's labor.

(10), the day duty personnel must seriously do a good job in the closing work of the inspection, found that the problem should be resolved in a timely manner and reported to the supervisor, make a good record. Close all the doors, windows, water, electricity, gas, the last one to leave the restaurant.

(11), the cafeteria technicians must often learn business skills, improve the level of business, in order to better provide nutritious and tasty meals to lay a good foundation

(12), the service staff must listen to the technical staff of the work requirements, according to the procedures for the operation, not according to the rules and regulations and procedures of the operator, but the responsibility for the occurrence of accidents.

(13), handyman (grocery workers) must be based on the arrangement of the recipe, each raw material will be handled carefully, the unknown raw materials to ask for clarification, on the ___ deterioration of the raw materials to stop cutting and matching.

(14), all due to work errors caused by items, food and other all use tools damage and waste, must be priced compensation.

(15), where the cafeteria staff must conscientiously fulfill the rules and regulations of the school, the campus shall not be loud and noisy, no fighting and shaking, and shall not disseminate abnormal gossip to disrupt the normal work of others, such as exemplary person, immediately suspended.

(16), where the cafeteria staff must turn off the cell phone at the meeting, do not feel free to leave their seats to walk around, do not whisper with others, play with the keys, such as found to give serious treatment.

(17), where the canteen staff on duty during the work is strictly prohibited to open excessive jokes, is strictly prohibited to chase and play, stirring up the right and wrong is heavily punished, resulting in accidents, the responsibility of the person, due to play and play injuries on leave every day to deduct the assessment of the work of 30 yuan.

(18), purchasing staff must be based on the recipe plan for procurement, and resolutely put an end to cheap purchase of low-quality raw materials, to do a variety of raw materials and items on the market investigation, reasonable procurement, and on the supplier to obtain the three certificates as a basis for procurement, pay attention to the delivery of raw materials in the process of cross-pollution, to ensure that the quality of raw materials.

(19), the warehouse custodian of all the raw materials purchased back to the register, so that the first-in-first-out, to master the time of storage, strict specification of the warehouse system, to prevent other personnel from entering and exiting the warehouse at will, non-receipts shall not be issued at the time of release, not by the supervisor agreed to not be allowed to dispose of any raw materials. If there is a registration is not clear, out of the warehouse is not known, the accounts are not clear and other events, immediately stop working. Non-storage work time, must cooperate to assist the work of the waiter.

(20), the restaurant director is responsible for the management of the department:

1, is responsible for the development of nutritional recipes for each week, the overall cafeteria work plan, supervise the implementation of rules and regulations.

2, is responsible for the convening of food management meetings, inspect the quality of food and hygiene.

3, responsible for inspection and acceptance of food ingredients and management of fixed assets of the cafeteria.

4, responsible for the cafeteria monthly cost accounting and statistical reports.

5, responsible for staff assessment. In the management process must be in accordance with the school's system of flexible management, shall not be humanized, gangs, shall not use the power to bully others, false public and private retaliation against others. Must understand each employee's personality, business ability, according to the situation of reasonable arrangement of jobs, master each shift work, supervise the food processing process, and effectively regulate the working mood of each staff. Take the lead in all major school activities. Organize and convene meetings to solicit opinions and suggestions, and conduct regular business training and other various tasks.

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