In the actual development and construction process, enterprises want to enhance the overall competitiveness must be combined with the actual development situation to continuously improve the management level of the staff canteen. Therefore, enterprises should be clear on the premise of the current situation of the management of the staff canteen, to take effective measures to solve the problem, in order to promote the development and construction of the enterprise services. Here is how to grasp the management of the cafeteria I brought to you (selected 5), I hope to help you!
How to grasp the management of the canteen Part 1
(a) improve the ideological understanding, consciously grasp the management of the canteen.
The canteen management personnel closely around the "reception work is no small matter, let the leadership rest assured that the masses are satisfied" this work goal, and constantly improve the quality of work, and strive to meet the growing needs of cadres and workers. Widely listen to the organs, bureaus, hall cadres and workers on the construction and management of the organization's cafeteria comments and suggestions, based on the actual work, to face the shortcomings of the work, consciously grasp and improve the management of the organization's cafeteria.
(2) Further improve the management system, increase the implementation.
First, further strict standardization and implementation of the cafeteria cleanliness and health management system. Strictly canteen personnel in and out of the kitchen management, do a good job of health protection; strict management of the quality of canteen dishes, improve and implement the classification of ingredients cleaning system, standardize the number of tableware cleaning and disinfection work management; strictly carry out the canteen regular cleaning and safety hazards investigation work. Second, further standardize the access system for canteen personnel. Strengthen the management of newly recruited personnel in the canteen, strictly audit the gatekeeper, for the canteen staff must have qualified health certificates, and regular re-examination. At the same time, pay attention to the introduction of high-level personnel, try to hire staff with professional qualifications such as dietitians to improve the level and quality of meal preparation.
(3) Efforts to improve the quality of service, and further improve the level of canteen services.
First, to strengthen the training of cafeteria staff to further improve service awareness and service capacity. On a regular or irregular basis to hire cooking, nutrition and other professionals on the basis of special education and training of staff, the organization of staff to go to the canteen management work to carry out better departments or institutions to visit and learn, field study advanced, make up for the shortcomings. On the other hand, enrich the content of training. Focus on the service concept of training, enhance the service consciousness of all staff canteen, consciously optimize the service work; focus on service skills training, in particular, to enhance the level of cooking canteen chefs and nutritional level, and effectively improve the quality of meals; focus on management training, through the systematic training of managers, to further enhance the overall quality and level of canteen management and service.
The second is to carry out a survey on the quality of service and suggestions to adjust the types of dishes and try to take care of different needs. Through the design and distribution of questionnaires, face-to-face consultation, etc., seriously do a good job in the construction and management of the organ canteen collection and collation of opinions, a detailed analysis and summary of the dining staff's tastes and characteristics, preferences and taboos, dietary habits, the size of the food, etc., combined with the actual canteen, to further improve the relevance of the meals supplied and selective, as far as possible, to take care of the needs of the different dining staff, in particular the majority of the staff's health and nutritional needs.
Third, do a good job of publicizing and guiding the work of the cafeteria dining, and further enhance the awareness of cadres and workers to save. By hanging posters in the cafeteria, quotations and aphorisms, and other ways to vigorously create an atmosphere of savings, to guide the cafeteria staff and dining staff to consciously cultivate a sense of savings, and really do "a porridge and a meal, and often think of hard-won; half a silk half a wisp, always think of the material force is difficult."
Fourth, to improve the organization's cafeteria assessment and reward and punishment system to further stimulate the cafeteria staff enthusiasm and initiative. Strengthen the supervision and assessment of the cafeteria staff, standardize the management of the cafeteria workflow, enhance the quality of the cafeteria construction and management of all aspects of the quality. For the assessment of excellent results of the staff, through praise, rewards, pay raises and other appropriate ways to give the necessary incentives, for the assessment of the poorer personnel, but also through the criticism of the way to deal with, so as to enhance the enthusiasm and initiative of all the staff, *** with the enhancement of the organization of the management of the cafeteria.
(d) Strengthening the construction of information technology in the canteen of the organization to improve the level of scientific management.
On the basis of the use of fingerprint machine management, give full play to the results of the tax system informationization construction in the construction and management of the organ canteen level of use. Combined with the actual work, the management of canteen management into the scope of informationization monitoring, strengthen the supervision of all aspects of canteen management, by carefully finding and eliminating the management risk points, to further enhance the level of canteen management and construction. Explore the ways and means of canteen management innovation, and constantly promote the standardization process of the management of the canteen of the authorities, and improve the level of scientific management.
How to grasp the management of the canteen Part 2
First, the importance of food hygiene and safety management of school canteens
The school is a special unit, the students are a special consumer group, the school canteen food safety management issues related to the health of the students, related to the development of the school, related to the quality of teaching and learning, related to the social stability. Stability. What is worrying is that the owners of school canteens in individual districts, in order to reap more windfall profits, have disregarded the health of children and even peddled expired products, thus posing a serious hidden danger to the safety of students' diets. As a supervisor, how we will play their role in the daily management of the school canteen supervision, has become our supervisory department imminent to solve the problem.
Two, the current school canteen food hygiene problems
(a) not enough attention, management mechanism is not sound. First, a few schools and the person in charge of the school canteen food safety work is not in place, there is "for many years is so grasp, and there is no big problem" paralyzing thought; Second, some of the child care institutions food safety management system is not sound, not on the wall, the division of responsibility is not clear, not implemented. Third, some of the school canteens are not sound and perfect food procurement, warehouse management, cleaning and sanitation, disease prevention and other systems. Part of the school although the development of a corresponding regulatory system, but on the shelf, not effectively implemented.
(ii) poor infrastructure, cafeteria facilities do not meet the standards. Part of the construction of the school did not follow the requirements and provisions of the canteen hardware construction. Specifically manifested in: raw material storage and operation room food refrigeration facilities are insufficient, dining utensils washing and disinfection cleaning facilities can not meet the needs of the canteen storage, processing sites are not closed, food processing stations due to simple, disinfection, changing, antiseptic, rodent, fly, dust and sewage discharge, storage of garbage, waste disposal, refrigeration and preservation of infrastructure imperfections; operation room does not have a strict functional zoning, raw, cooked food Mixed stacking, the layout of the operating room is unreasonable, rough, refined food mixed, vegetable plate (pier) and knives, raw and cooked (meat and vegetarian) mixed; cold food production does not meet the hygiene requirements of a separate operating room; practitioners are not trained in hygiene knowledge, and mobility and other issues, for the school cafeteria food safety poses a great risk.
(C) cafeteria privatization, commercialization phenomenon. Some school canteens to profit for the purpose of taking contracting, subcontracting operations. In order to reduce inputs, reduce costs, the pursuit of profit maximization, deductions in food procurement, cutting corners in the operation process, resulting in insufficient food quantity and quality. Such as in the procurement of food and raw materials, as far as possible, the procurement of cheap, bulk food, bulk food purchases also do not ask for certificates and invoices, and suppliers *** enjoy the benefits of tax evasion and other practices to reduce the cost of food and raw materials, so that the quality of food and raw materials is difficult to be guaranteed.
(D) operation is not standardized, the management of the canteen is not strict. First, the cafeteria and food safety staff are mostly retired teachers, do not have the appropriate professionalism, and mobility. Second, the training is not enough, the assessment is not strict. Training is limited to meetings, that a lecture on food safety knowledge is enough, there is no food specialized operating procedures, operational skills training.
Third, how to standardize and strengthen the management of food hygiene and safety in school canteens
(a) Strengthening of political duty and ideological education. School canteen food safety work responsibility is heavier than Mount Tai, is to create a "safe campus" is an important content, in order to the school food safety education work in order to grasp the real, the school must be through the strengthening of the leadership, improve the mechanism, strengthen the management and other measures to improve the leadership at all levels and cadres and staff awareness of the duties of all levels of departments and various types of personnel, to regulate the hardware construction of the school canteen, and strengthen the management of the school canteen. Standardize the construction of school canteen hardware, strict food safety in all aspects, to ensure the safety of teachers and students diet.
(ii) strengthen the sound mechanism, clear responsibilities. From the system to ensure school food safety. To do a good job of school food safety, we must improve the responsibility system, so that the responsibility to the person, the responsibility in the end. The so-called responsibility to the person, that is, there are people in charge of everything, off someone, ring someone grasp; the so-called responsibility in the end, that is, everyone is responsible for their own responsibility, responsible in the end, out of the problem, the pursuit of accountability in the end.
(C) to strengthen the cafeteria food safety hidden trouble investigation. Each school school (garden) director must be implemented weekly on the school cafeteria food safety inspection, inspection, monthly must be organized by the relevant personnel to study the school cafeteria food safety work; school in charge of logistics, safety leaders at least weekly in-depth school cafeteria inspection, inspection work more than 3 times; school school (garden) director, and in charge of logistics leaders must be in-depth each month to learn about the market, to master the procurement of raw materials for food in school links Food hygiene and safety officers must be in-depth inspection of each meal in the school canteen, timely detection of problems, timely rectification, and do a good job of daily inspection ledger records. Each primary and secondary schools, kindergartens must arrange for a person in charge of the cafeteria staff to work every day in the morning inspection, do a good job of the morning inspection records, and properly preserved for a semester. Cafeteria staff should take the initiative to report every day whether they have fever, diarrhea, hand trauma, vomiting and so on. Where there is fever, diarrhea, hand trauma, skin eczema, sore throat, vomiting and other reactions of the staff, should be temporarily away from their posts and timely treatment, to be recovered with a hospital certificate to go back to work.
(d) to strengthen the management of cafeteria contracting, subcontracting and hosting operations. School cafeteria to serve teachers and students for the purpose of adhering to the principle of standardized operation, slightly surplus. The implementation of contracting, subcontracting or trusteeship of the canteen, to strengthen the safety management, it is best to operate the school itself, so as not to cut corners in order to obtain profits in the private business on the way.
(E) to strengthen the canteen food safety off. First, strict food procurement. Purchase to establish a purchase account, to ask for tickets, to ask for the supplier's contact number and identity card number, etc., the purchase of food must be piece by piece acceptance, and a person in charge, the first gate. Second, the cleaning of food raw materials. Various types of food raw materials must be categorized separately cleaned, must be washed, raw materials, semi-finished products, finished products must be washed in different containers. Third, strict food processing. All food, whether steamed, boiled or fried, must be cooked cooked through, to prevent the phenomenon of cooked outside and inside the pseudo-cooked, to prevent contamination of raw and cooked food. Cooking staff must use fresh raw materials, deterioration, mold, insects. Raw materials and auxiliary materials, must not be processed and produced. Fourth, strict quality control. Unqualified, unhygienic, unsafe food resolutely prohibited the use and sale of food, the strict implementation of the 48-hour food sampling system. Fifth, strict disinfection, food and beverage utensils should be strictly disinfected, cooked vegetable pots, playing rice utensils should be disinfected before opening the window to sell food, and there is a person in charge of all the cafeteria food and beverage utensils to do a wash, two brush, three rinse, four disinfection. Sixth, strict storage. All food raw materials must have a special storage room, to be stored; food must be raw and cooked segregation, finished and semi-finished products segregation, food and sundries, drug segregation. Seventh, strict health. The cafeteria and the surrounding environmental health implementation of people, things, time, quality, division of labor, responsible for; cafeteria workers must wear overalls to work, must do diligently wash their hands, nail clipping, bathing, haircutting, changing underwear, changing overalls. Eight, strict supervision. The above seven links, must be clear personnel and responsibilities, carefully supervise in place, and make detailed records, can not go through the motions.
(F) strengthen the school canteen emergency disposal off. Strengthen the school food safety emergency disposal plan to ensure that in a variety of major and emergency situations that may occur, the specific staff properly disposed of, the management of the organization in an orderly manner, the leadership of the staff commanded a strong, timely and unified information feedback, to minimize losses and reduce the impact.
How to grasp the management of the canteen Part 3
2.1 Starting from the cost
Cost management is an important part of the management of the enterprise staff canteen, in order to improve the level of management of the enterprise staff canteen, the management of the enterprise canteen managers must attach great importance to the cost of management control. First of all, enterprises should attach great importance to the importance of the cost of the canteen input budget work, the cost of the canteen input should not only be carefully calculated, but also should strictly eliminate the waste of workers. For example, in the actual procurement process, procurement staff to ensure that the quality of food materials to meet the requirements of the premise, but also should adhere to the "comparison of goods" principle of purchasing, and strive to buy good quality and cheap food materials. In addition, the enterprise should also be for the actual situation of the canteen, the establishment of a sound rules and regulations to eliminate waste, in the system clearly stipulates that employees are not allowed to waste, serious waste of behavior to be punished accordingly. Of course, to eliminate waste only by virtue of the rules and regulations is difficult to achieve the desired purpose, the enterprise should also start from the ideological awareness of the workers, guide workers to clearly understand the harm of waste, so that the workers from the heart to realize that the waste is a shameful behavior, so as to form a good dietary habits.
2.2 Starting from the quality of the meal
The quality of the meal is the basis of the guarantee that the workers do not waste things, only with a high quality of the meal workers can actively cooperate with the management of the canteen to improve the level of management of the canteen to lay a solid foundation. Cafeteria in the process of formulating the menu, should fully consider the actual needs of employees, enterprises should be in-depth staff within the staff habits and hope that the menu survey; in the scheduled time to collectively discuss the next week's menu, staple food should try to diversify the menu should change with the change of seasons; each meal should be meat and vegetables, hot and cold with, so that employees feel the delicious food in the dining process; Improve the quality of meals also requires companies to pay great attention to the control of meal hygiene, companies should arrange for personnel to specialize in meal hygiene inspection, for example, check whether the tableware cleaning meets the standard requirements; whether the vegetables are clean and tableware disinfection status.
2.3 Do a good job of coordination
In order to improve the management level of the enterprise staff canteen, enterprises should also do a good job of internal coordination. The education and living environment between the workers there are large differences, some employees like "heavy taste" meals, some workers like lighter meals, which requires the canteen workers to reasonably coordinate the different needs of workers on meals, try to meet the needs of all workers taste under the reasonable collocation of meals, to ensure that the staff can be in the comfortable The first thing you need to do is to get your hands on a new pair of shoes or boots.
2.4 Focus on the details, more for the staff to consider
Improve the management level of the enterprise staff cafeteria also need to focus on the details of the enterprise, more for the staff to consider. For example, in the hot summer, the canteen chef should be able to cook some of the staff can relieve the heat of the green bean soup; in the cold winter, do some soup hot dishes; if an employee has a birthday, the canteen can be added to the staff in the meal eggs or dinner with an additional dish; if an employee is sick canteen should be based on the actual condition of the patients to prepare a specific meal, which improves the enthusiasm of the staff.
In addition, in order to improve the overall level of management of the staff canteen, the enterprise should also combine the actual development situation for the staff to create a good dining environment, combined with modern science and technology to continue to innovate the management approach and to strengthen the staff and the canteen between the exchange of communication and collaboration, in order to comprehensively improve the management of the staff canteen to lay a solid foundation.
How to grasp the management of the cafeteria Part 4Dining room is a place for students to eat, keep the dining room environment clean, sanitation, is to ensure that students eat normally and student food hygiene and safety is an important link. To this end, the development of restaurant health management system:
1, the cafeteria staff must be in good health, suffering from (eg: hepatitis, tuberculosis, etc.) infectious diseases teachers are strictly prohibited from entering the cafeteria.
2, the cafeteria staff must ensure that the cafeteria's health, stove, operating table, etc. There shall be no accumulation of dust, the ground must be kept clean, there shall be no accumulation of dust.
3, the canteen cooking utensils must be cleaned and disinfected on the same day after use, and do put things in order.
4, the canteen tableware used once, must be cleaned with detergent and disinfected before re-use.
5. The staff of the cafeteria should not allow other teachers and outsiders to enter the cafeteria.
6. Health and safety accidents caused by malfeasance and carelessness of the teachers in charge of the week, depending on the circumstances, will be criticized and educated, deducted from the month's live allowances, and deducted from the end-of-year target awards and other penalties. The situation is serious, violating the law, the transfer of judicial organs, to be held accountable.
7, the inventory of various items, food supplies specifications, performance, storage precautions, quality and freshness period.
8, the account is consistent, that is, the requirements of the inventory of goods account, inbound and outbound records in line with the physical.
9, a variety of items in the library to meet the requirements of custody. Separation of raw and cooked, separation of types, the storage of various items away from the wall off the ground.
10, in the quality of the goods, food supplies do not enter the warehouse.
11, the items out of the warehouse adhere to the principle of first-in-first-out.
How to grasp the management of the canteen Part 5
1, dining management
foreign guests dining, the company office needs to be issued by the guest dining list, the canteen can be admitted;
no special circumstances, the canteen to ensure that the meal is opened on time, the dining staff should abide by the dining time;
employees dining shall be completed the remaining meals into the slop bucket, shall not be placed in the slop bucket, and shall not be placed in the slop bucket. The staff shall pour the leftover meal into the slop bucket after finishing the meal, and shall not leave the leftover meal on the table.
2. Food hygiene management
The leftover food is left on the table.
All kinds of vegetables, seafood, etc. should be washed and then cut, no mud, sand and debris, no mold and deterioration, to eliminate food poisoning;
All kinds of food should be classified and stored, the main and sideline food, raw and auxiliary materials (to be processed food), finished products are stored separately, the food shall not be mixed with sundry items, to prevent cross-contamination of food;
The cafeteria staff should be required by the epidemic prevention must be carried out annually a Physical examination, unqualified persons are not allowed to work;
Keep the restaurant clean, stove, cooking utensils, plates, tables, etc., clean and dirt-free, neatly arranged, the ground without grease, no smell, no debris.
3, equipment management
Cooking equipment, such as the establishment of management accounts, clear custodian of the responsibility to strengthen the maintenance of equipment to ensure that the use of intact;
Strengthening of the care of public property education, the deliberate defacement or destruction of the restaurant public **** facilities, in addition to the price of compensation, will be punished with a fine of less than 500 yuan.
4, daily work management
strict purchase and acceptance of goods, food and raw materials procurement must be more than two people, the purchase of food raw materials must be supervisors acceptance before use or storage, and by the supervisor of the list of signatures on the checklist.
Monthly production of canteen income and expenditure statement, must maintain a balance of income and expenditure, and reported to the competent ministries;
Canteen staff must fulfill the duties of this post, working hours are in accordance with the provisions of the working clothes, working cap; abide by the rules and regulations, in order to high-quality service for the purpose of completing the work task.