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How do catering operators do "honest service"?
I. Conscientiously implement the Food Safety Law of People's Republic of China (PRC) and its implementing regulations, the Measures for the Supervision and Administration of Food Safety in Catering Services, the Price Law of People's Republic of China (PRC) and other laws and regulations, fully understand the current new situation of food safety, and earnestly strengthen food safety in catering services.

Two, the establishment of legal and safe food raw materials procurement channels, it is strictly prohibited to fake and shoddy food into the store, strictly control the quality of incoming goods.

3. The operation is honest and trustworthy, the pricing of dishes follows the principle of fairness and openness, the extra fees are clearly marked publicly, and the group banquet is scheduled to fulfill its obligations in accordance with the signed agreement to ensure the quality of food supply.

Four, catering operators should consciously abide by the price laws, regulations and policies, follow the principles of fairness, justice, legality, honesty and credit, and consciously safeguard the price order of the catering industry.

Fifth, provide standardized and high-quality services, establish the concept of customer first and sincere service, formulate high-quality service standards, practice service commitments, and oppose "overlord clauses" such as "no bringing your own drinks", "minimum consumption in private rooms" and "charge for sterilized tableware".

Six, catering service project operators air conditioning fees, tea fees, seat fees, tableware disinfection fees, bottle opening fees, tableware use fees included in the cost, shall not charge additional fees or other forms of additional price increases.

Seven, the implementation of clear price tag, in the menu and price list express the prices and specifications of pasta, dishes, drinks and other related commodities.

Eight, establish and improve the business files, improve the raw material purchase and sale account, and put an end to food safety hazards from the source. Adhering to the business philosophy of "food safety starts from the kitchen", strengthen hygiene management and control to ensure food hygiene and safety.

Nine, strictly deal with kitchen waste, prevent illegal flow into the market, and put an end to the source of "swill oil".

Ten, take the initiative to accept the supervision of the masses, properly handle consumer complaints, and actively cooperate with government departments to participate in honest business activities.