1. The purpose is to standardize the work of the staff canteen, provide good logistics services for the employees of the company and create a good dining environment. 2. Scope of application is applicable to company canteen management. 3. Responsibilities 3. 1 Person in charge of administration and personnel department: responsible for the supervision of the daily management of the canteen and the audit of monthly income and expenditure; 3.2 canteen administrator 3.2. 1 Responsible for the daily management of the canteen; 3.2.2 Responsible for tracking the daily food quality; 3.2.3 Be responsible for making and selling canteen meal tickets and issuing meal cards to employees; 3.2.4 Responsible for the procurement of canteen materials; 3.2.5 Be responsible for the financial accounting of various material expenses, and strengthen the control and saving of expenses; 3.3 Chef 3.3. 1 Responsible for the specific operation of food; 3.3.2 Be responsible for putting forward the daily food plan to the canteen manager before 4pm every day; 3.3.3 Responsible for cooperating with the canteen administrator to propose various non-staple food procurement plans every week; 3.3.4 Responsible for the comprehensive arrangement of daily canteen work; 3.3.5 Responsible for the daily acceptance of dishes; 3.3.6 Do a good job in keeping the monthly meal ticket, and return the meal ticket received last month to the administrative personnel department after the statistics at the beginning of each month. 3.4 handyman 3.4. 1 Responsible for the sanitation and cleaning around the kitchen, dining room and canteen; 3.4.2 Responsible for cutting vegetables and washing dishes; 3.4.3 Responsible for the cleaning and disinfection of tableware; 3.5 Logistics management personnel of the Security Department: responsible for cooperating with chefs in daily acceptance of dishes. 4. Procedures and contents 4. 1 food standard: 4. 1. 1 employee food subsidy standard and employee self-purchased food standard: implemented according to the standards approved by the real estate company; 4. 1.2 eating out standard: meat dishes: 1.5 yuan/serving; Vegetarian dishes: 0.5 yuan/serving; Rice: 0.5 yuan/person/meal; Soup: 1 yuan/serving (note: vegetarian soup is free); 4. 1.3 Dining standard: 4.5 yuan/person/meal-two meats, two dishes and one soup. 4.2 Dining method: 4.2. 1 Dining place: XXXX personnel dine in the second canteen; XXX personnel eat in the canteen. 4.2.2 Dining time: XXXXXXXX: Breakfast: 7: 30-8: 00; Chinese food:11:30-12: 30; Dinner: 17: 00- 18: 00. 438+07: 30- 18: 30 4.2.3 Company personnel: all meals shall be taken within the specified number of meals with the meal card. If the number of meals exceeds the prescribed number, the meal fee shall be paid according to the corresponding standard. If the meal card is lost, it shall be reissued according to 80 yuan/Zhang; 4.2.4 Personnel from other departments have meals with meal tickets; 4.2.5 The visitor dining registration form shall be filled in by the company manager and signed by the heads of all departments before dining. The Administration and Personnel Department shall check the registration of guests' meals every month, and settle with the company as business entertainment after confirmation. 4.3 Dining management: 4.3. 1 Company personnel: Employees should wear work permits when dining, and give the meal cards to the canteen staff. After the canteen staff verifies that it is correct, make relevant records on the meal card and return it to the employees for dinner. If there is no work permit or meal card, the canteen staff should refuse to deliver food; 4.3.2 Selling meals abroad: All meals are in the form of purchasing meal tickets, and canteen staff are prohibited from accepting cash. For those who can't provide meal tickets, the canteen staff should refuse to deliver meals; 4.3.3 All personnel shall queue up in turn when receiving meals, and shall not take them by themselves; 4.3.4 The main course shall be delivered by the canteen staff, and pickles, rice, soup (vegetarian soup only), porridge and other foods shall be supplied in unlimited quantities, but attention shall be paid to saving and self-help according to your own appetite; 4.3.5 Don't make any noise or make fun in the canteen, and put down the tableware carefully; 4.3.6 Employees are not allowed to take tableware, rice and vegetables out of the dining area (except those on duty and injured); 4.3.7 Pay attention to environmental hygiene. Leftover food should not be thrown about, but should be placed in the designated place, and tableware should be placed in the designated place; 4.3.8 Dinner shall be served regularly, and expired meals are generally not provided (except in special circumstances); 4.3.9 The canteen should be supervised by designated personnel. 4.4 canteen revenue and expenditure settlement: 4.4. 1 5th of each month, the administrative personnel department will make statistics on the meal tickets sold and received last month; 4.4.2 Before 10 every month, the administrative personnel department shall prepare the canteen account table and file it according to the details of the meal card and the dining staff. 4.5 Hygienic management of canteen: 4.5. 1 The canteen staff must clean the dining area and kitchen before meals: 4.5. 1. 1 Dump the leftovers on the table into the trash can; 4.5. 1.2 Wipe the desktop with a clean rag for more than two times to ensure that the desktop is free of water and oil; 4.5. 1.3 Ensure that the floors in the kitchen and dining area are free of garbage, oil and skid; 4.5. 1.4 Restaurant staff should put the dining table, chairs and stools in order; 4.5. 1.5 The walls and ceiling of the canteen should be cleaned once a week to ensure that there are no cobwebs on the walls and ceiling; 4.5. 1.6 Dining room lamps, disinfection cabinets, exhaust fans, stoves, etc. Should be cleaned once a day to ensure cleanliness; 4.5.2 The canteen staff shall clean the dining area, tableware and kitchen utensils after meals every day: 4.5.2. 1 Separate the tableware and kitchen utensils to be cleaned; 4.5.2.2 wiped the used accessories, ingredients and other items with a clean rag and put them neatly in the designated place; 4.5.2.3 cleaned the kitchen utensils, tableware and stove with clean cloth for more than two times until it was clean, ensuring that there was no oil pollution; 4.5.2.4 dried the washed tableware and put it in the disinfection cabinet for disinfection; 4.5.2.5 wiped the floor of the workshop with a clean mop until it was clean and waterless; 4.5.3 The canteen staff must hold the Health Certificate of the health and epidemic prevention department. 4.6 Safety Management 4.6. 1 Without permission, no one can enter the kitchen except the canteen staff; 4.6.2 Kitchen cleaning products should be placed separately from condiments and dishes; 4.6.3 Set fire extinguishers in the kitchen; 4.6.4 Smoking is strictly prohibited in the kitchen and dining area; 4.6.5 When using cookers, strictly abide by the operating rules to prevent accidents; 4.6.6 Before coming off work, the canteen staff should close the doors and windows and check all kinds of power switches and equipment. 4.6.7 Management personnel should always supervise and inspect, and do a good job of anti-theft. 4.7 canteen procurement and reimbursement: 4.7. 1 the administration and personnel department selects regular suppliers of daily dishes, non-staple food and other materials on the principle of high quality and low price and shopping around; 4.7.2 Purchased items should be kept fresh, and it is forbidden to buy dead pork, expired vegetables, condiments and meat products; 4.7.3 The dishes purchased every day must be checked and accepted by the canteen administrator and chef to ensure that the accounts are consistent; 4.7.4 Register the purchased items on the purchase revenue and expenditure table every day and make statistics; 4.7.5 Generally, all kinds of materials are settled once a week or once a month. If you can't settle accounts regularly, you can also pay immediately after acceptance. 4.7.6 The canteen administrator shall regularly receive the canteen reserve fund according to the regulations of the real estate finance department, and settle accounts with the finance department in time. 4.8 canteen personnel management 4.8. 1 It is forbidden for canteen personnel to misappropriate the purchase funds, and it is forbidden to underreport and overpay; 4.8.2 The canteen staff shall be polite and enthusiastic, and shall not make things difficult for the dining staff; 4.8.3 The canteen staff shall publish the recipes of the day on the whiteboard in advance, and provide the dishes with good quality and quantity on time. 4.9 Detailed Rules for Rewards and Punishment in the Kitchen 4.9. 1 Comply with the company's management regulations, and offenders will be fined 10- 100 yuan, and those with serious circumstances will be liable for compensation and dismissed. 4.9.2 Ensure to provide employees with a healthy and reasonable diet, and do not buy inferior, rotten or expired food. Violators will be dismissed by the company and bear corresponding economic responsibilities. If the circumstances are serious, they will be sent to the public security organs for handling. 4.9.3 Ensure that the kitchen utensils and canteen environment are clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10- 100 yuan. 4.9.4 Provide employees with good service and high-quality meals. If effective complaints from employees are received, a fine of 20- 100 yuan will be imposed as appropriate. 4.9.5 Collect meal tickets and record meal cards in strict accordance with the dining regulations, and register foreigners. If they don't comply, they will be deducted 10-50 yuan. 4.9.6 The expenses for purchasing kitchen materials, dishes and seasonings must be truthfully recorded, and no lies are allowed, otherwise, the company will be dismissed and compensate the company for its losses. If the circumstances are serious, it shall be punished as "corruption" and sent to the public security organ for handling. 4.9.7 Keep and use canteen utensils, electrical appliances and other items properly, and do not intentionally damage them. Damaged goods shall be compensated for the original value, and a fine above 50 yuan shall be imposed; 4.9.8 Treat dining staff equally. If anyone who practices favoritism and has a bad attitude is found, he will be demoted and fined 50- 100 yuan, and those with serious circumstances will be dismissed. 4.9.9 The amount of food preparation should be reasonably controlled to prevent waste. If waste is found, it shall be given a warning and fined 50- 100 yuan. If the circumstances are serious, it shall be dismissed. 4.9. 10 Dining room dishes and tableware are strictly prohibited to be taken home, otherwise they will be punished as corruption, fined more than 100 yuan or demoted, and dismissed if the circumstances are serious. 4.9. 1 1 Obey the work arrangement and report the problems to the superior in time. Those who do not obey the work arrangement will be fined 50- 100 yuan, and those who are serious will be dismissed. 4.9. 12 Start the party on time, and don't slack off, otherwise, give a warning and impose a fine of 50- 100 yuan, or be dismissed in serious cases. 4.9. 13 Abide by the safety management regulations of the canteen, and those who bring outsiders into the canteen work area without permission will be fined 50 yuan, and those with serious circumstances will be dismissed. 4.9. 14 Whoever kills flies and mice with liquid medicine or brings toxic substances into the work area of the canteen without authorization shall be dismissed immediately upon discovery, and the serious cases shall be sent to the public security organ for handling. 4.9. 15 Those who use the electric stove and burn firewood without authorization will be fined and demoted by 100-200 yuan, or even dismissed in severe cases. 4.9. 16 unite colleagues, cooperate with each other in their work, and do not unite colleagues. Those who walk in the team will be fined 50- 100 yuan, and those who are serious will be dismissed. 4.9. 17 Those who are proactive in their work and put forward reasonable suggestions will be rewarded with 20- 100 yuan, and will receive multiple salary increases. 4.9. 18 Those who adhere to the principle, dare to face contradictions, and safeguard the interests of the company, with outstanding performance, will be rewarded with 50- 100 yuan, and those who are repeatedly rewarded will have higher wages. 4.9. 19 Those whose work skills have been significantly improved and affirmed by leaders and many colleagues will be rewarded with 50- 100 yuan, and their salary will be increased after many rewards.