Provisions on the Management of Staff Canteen of Property Company Section 1 Management Principles
In order to ensure the safety of employees' diet and improve their quality of life, we should try our best to eat well, put an end to waste and manage the canteen in an orderly way.
Section 2 canteen hygiene
First, the canteen staff should keep their clothes clean and tidy, wash their hands frequently, cut their nails frequently, change their work clothes frequently, wear aprons and hats at work, and have a health check once a year. People without health certificates are not allowed to work in the canteen.
Second, kitchen utensils should be classified according to their functions, and kitchens should be disinfected regularly.
Three, raw and cooked separately, kitchen knife, pressure plate must be disinfected to avoid cross contamination.
Fourth, tableware must be disinfected every meal, eaten separately, and washed before eating.
Five, the kitchen and dining place, in addition to the canteen to keep clean every day, diners are not allowed to throw leftovers.
Six, canteen staff are not allowed to enter the kitchen at will.
Section 3 Food Procurement
First, canteen staff purchase food every day to ensure food quality, and announce the quantity and amount of food purchased.
Second, plan to purchase, it is strictly forbidden to purchase rotten food to prevent food poisoning.
Three, control the purchase amount and quantity, not overspending, not wasting.
Section IV Financial Management
First, the canteen meals are generally paid in advance by the financial department and settled at the end of the month, and the financial department is responsible for accounting treatment.
2. The general canteen staff borrows a week's food expenses from the financial department according to the number of meals, and reconciles the usage of last week to ensure that it is not overspent.
3. If meals are not included, the financial department will charge meals according to the actual number and amount of meals at the end of the month.
Four, because of rest or personal reasons did not eat, do not refund the meal fee.
Five, meals should be earmarked, shall not be misappropriated, to ensure the normal development of canteen work.
Six, canteen meals announced on the same day, the accounts published once a month.
Section 5 Participation in Management
1. Dining in the canteen is limited to company employees. Guest dining must be reported by the administrative personnel department. (Dining time is 9 o'clock)
Second, in addition to security personnel, other personnel must report meals according to time every day, and those who fail to report meals are generally not allowed to eat.
3. If foreign guests need to have meals, they must report for approval before eating, and make a good meal registration.
4. The meal report time is 9: 00 am and 3: 00 pm, and the meal time is 65438+ 2: 00 am and 6: 00 pm. The security guard on duty can change it according to the work situation.
Five, eat in order, not crowded and noisy, care for public property, mutual courtesy.
Article 6 Other work
First, the staff in the canteen serve meals on time. Make a menu once a day, and there are many varieties in the morning, noon and evening, so as to improve cooking skills and staff meals. For those who can't eat on time or have a temporary meal because of work needs, they can make an appointment and notify in advance.
Second, do a good job in safety. Use cookware should strictly abide by the operating rules to prevent accidents; Flammable and explosive articles should be placed in strict accordance with regulations to prevent accidents; The canteen staff should close the doors and windows before work and check all kinds of power switches and equipment. Administrators should always supervise and inspect and do a good job of anti-theft.
Three, water, electricity, gas, etc. If the working hours of the canteen are affected, we should actively organize to eliminate difficulties and try our best to ensure the timely supply of meals.
Staff canteen management system. Post setting of staff canteen
(1) The staff canteen belongs to the head of the company's leasing department, and the head of the canteen 1 person (also purchasing and warehousing).
(2) There are 1 chef, 2 noodle chefs and 2 vegetable chefs in the kitchen.
(3) 2 waiters and cleaners 1 person.
Second, the restaurant management regulations
(1) Dining method.
1. The rental department cooking card can only be purchased after the company personnel pass the physical examination. On 1 and15th of each month, the meal card will be recharged.
2. When eating, use the restaurant tray uniformly. Employees can choose their own meals with their meal cards, and then draw cards before they get their meals.
3. Officials who go out on official business must go back to the staff canteen for lunch. Special circumstances must be explained in advance, so that the restaurant can arrange the number of meals reasonably.
4. Except for collective overtime, meals are generally not arranged on public holidays.
5. Personnel from other units are not allowed to eat in this restaurant.
(2) Meal time.
1. Dining time in the restaurant is at noon 12: 00- 12: 30. Diners must eat at the specified time, not in advance.
2. Those who can't eat on time due to official business should inform the restaurant in advance to stay for dinner.
(3) Ten rules for dining staff
1. Diners should respect the work of restaurant staff and have a civilized meal.
2. Diners must eat in the dining room and are not allowed to bring food into the office building.
3. Diners should consciously obey the management of restaurant staff.
Smoking, spitting and loud noise are not allowed in the restaurant.
5. Take care of the public facilities and property of the restaurant. Do not take food and tableware out of the restaurant, and do not move or damage the dining table and stool at will.
6. Consciously observe the dining order, line up to cook in order, do not squeeze or insert, and do not lend the meal card to others. 7, pay attention to hygiene, consciously keep the restaurant clean, don't spill the soup on the table, chairs, floor, the rest of the food should be poured into the designated container, tableware in the designated storage place, so that people can walk on the table and floor.
8, practice strict economy, put an end to waste, according to the personal appetite for food, not to eat less.
9. Alcoholism is strictly prohibited in the restaurant.
10. Don't stay in the restaurant for too long after dinner.
(4) Ten Rules for Restaurant Employees
1, the restaurant staff shall work according to the division of posts, so as to observe discipline, obey distribution, unite as one and do a good job in cooperation.
2. Restaurant employees should firmly establish service awareness and complete their jobs with good quality and quantity.
3. The staff shall not take, divide or eat the main and non-staple food of the restaurant without permission. Violators will deduct the bonus or salary of the month according to the seriousness of the case until they are dismissed.
4. Restaurant employees must change their work clothes and work caps before going to work.
5. Restaurant staff will not be late, leave early or leave without reason.
6, should ensure that the meal on time, and make all the preparations five minutes before the meal.
7. Don't talk loudly at work and don't talk about topics unrelated to work.
8, in the process of work, to take good care of the canteen utensils and equipment.
9. Supervise whether the diners are wasteful, dare to stop and report to the administrator.
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Third, the restaurant management mode
1, the staff canteen is managed by a special person, and the restaurant staff should correct their service attitude, strive to improve food quality and reduce food costs.
2. Restaurant managers should regularly solicit the opinions of employee representatives on food quality, taste, service attitude and hygiene, and consciously accept the supervision of the masses.
3. Before the purchased materials are put into storage, the keeper must check and accept them, and perform the formalities of signing and putting them into storage. After warehousing, it is necessary to strengthen custody, classified storage and classified accounting; When leaving the warehouse, the delivery system should be strictly implemented. The keeper delivers the goods with the kitchen picking list, and the keeper and the picker sign the delivery list.
4, conscientiously implement the "Food Hygiene Law", the good disease, raw food and cooked food, food and raw materials, to prevent pollution, prevent intestinal infectious diseases, put an end to the occurrence of food poisoning.
5, solicit opinions extensively, order recipes once a week, adjust meals according to the recipes, often change the pattern of meals, do a good job in the collocation of staple food and non-staple food, and ensure that cadres and workers eat well.
6, be vigilant, do a good job in safety, kitchen staff are not allowed to enter, no infectious diseases.
Four. Financial accounting regulations
1. Hotels should strengthen economic accounting management.
2, accounting personnel should be in accordance with the requirements of financial system, set up accounting books and original documents.
3, should establish and improve the inventory subsidiary ledger, so that the account is consistent with the fact that there are no off-balance-sheet items.
Staff canteen management system. Meal time regulations:
Breakfast time: 07:50-8:25.
Lunch: 12:00- 13:00
Dinner: 18:00- 18:30
Second, the food standards:
1, RMB 13.5 yuan/person, including breakfast 1.5 yuan/person, 5 yuan/person with Chinese food and dinner, and 2 yuan/person with midnight snack. 2, lunch and dinner 2 meat 1 vegetarian soup. The varieties of breakfast are steamed buns, steamed bread, fried dough sticks, bread, soybean milk, rice noodles, noodles, side dishes and so on.
Third, the diet:
Wear a work permit and queue up to punch in for dinner.
Fourth, the dining place:
1. Ordinary employees eat in the canteen.
2, the office staff unified dining in the second canteen.
Five, meal card management
1. The meal card is made and distributed by the administrative personnel department.
2. The meal card must be filled in and stamped by the personnel of the administrative personnel department? Special seal for administrative personnel department? Can be used.
3. All employees of the company should hand in the meal card of the current month to the administrative personnel department before the afternoon of the last day of each month 18:30, and get the meal card of the next month.
4. When employees have a meal, they must show their work permit and meal card, and submit the meal card to the personnel on duty in the administrative personnel department for registration before they can receive dinner food. If the dining staff fails to show their certificates or their certificates are not uniform, the administrative personnel department may refuse their dining.
5. Employees' meal cards shall not be lent to others for use.
6. If the meal card is lost, it should be reissued to the administrative personnel department in time, and the administrative personnel department will charge a card replacement fee according to 20 yuan/Zhang (at cost plus liquidated damages).
7. No matter whether you eat or not, the company will not make up the money or refund it.
Sixth, the dining process
1. During meal time, employees of the company line up at the entrance of the canteen on a first-come-first-served basis.
2. Wear a work permit and put the meal card in your hand to prevent the administrative staff from punching in.
3. Give the meal card to the personnel on duty in the administrative personnel department for registration.
4. Return the meal card after registration and eat in the corresponding canteen.
Seven, canteen management system
1. Company employees are not allowed to eat in advance, and offenders will be fined 50 yuan/time.
2. Any employee of the company must dine in strict accordance with the dining process, and offenders will be fined 50 yuan/time.
3. Those who unconsciously queue up or disturb the dining order will be fined 50 yuan/time.
4. Obey the arrangement of the administrative personnel department, eat in an orderly manner, and pay attention to maintaining the order of the restaurant. Offenders will be fined 50 yuan/time.
5. Keep the dining quiet, don't make noise, and don't make noise in the canteen. Offenders will be fined 20 yuan/time.
6, without permission, not to drink in the staff canteen, offenders fined 50 yuan/times.
7. Diners should consciously safeguard public health and keep the restaurant clean and tidy; Don't spit bone chips, don't litter, and offenders will be fined 20 yuan/time.
8. The meal should be finished within 30 minutes. Leave the restaurant in time after eating so that the canteen staff can clean it up in time.
9. Take care of the restaurant property consciously, and do not damage the restaurant facilities. In addition to paying compensation according to the price, offenders will also be subject to corresponding administrative penalties.
10, soup, rice and other foods are eaten by employees themselves. Take it according to the amount, pay attention to saving, and don't waste food at will. Violators will be fined 20 yuan/time.
1 1. After meals, please put the residues and leftovers into the slop bucket, clean the tableware and put them into the disinfection cabinet. Offenders will be fined 20 yuan/time.
12. Idle personnel are not allowed to enter the pantry, and offenders will be fined 20 yuan/time.
13. It is forbidden to stand in the dining room seat, and offenders will be fined 20 yuan/time.
In case of violation of the above provisions, the administrative personnel department has the right to impose a corresponding fine, which will be deducted from the employee's salary in the current month. If the circumstances are serious and refuse to make corrections, they shall be given administrative sanctions or removed from the list.