How to improve the management level of university canteens? 1. Strengthen basic management.
First of all, the most basic task of catering work is to ensure food safety and quality. Among many problems that need to be solved in university canteens, food safety has become the top priority. First of all, we should formulate an advanced management system to ensure that a series of work from production to sales of products follow a reasonable workflow. In view of this, our canteen management department has formulated a series of working systems. For example, the cooking and processing system of university canteens, the tableware system of university canteens and the food sample retention system of university canteens.
Second, all canteen staff must hold health certificates and health knowledge training certificates before they can take up their posts. Be sure to go to the disinfection workshop in the canteen to wash your hands and disinfect before going to work. You must wear uniform work clothes and a mask. In addition, the staff must keep the gfd clean and tidy every day, and arrange the canteen leaders to take turns to conduct spot checks and inspections every day. The staff must keep the operating room clean and hygienic, and must do it? No rats, no harm, no cockroaches. ? The operation room must be clean and tidy, leaving no dead ends.
Third, we must ensure that the cooking process is clean and hygienic, nutritious and healthy. The canteen staff must go through the washing? Pick and wash? Green leafy vegetables and vegetables with high pesticide residues must be soaked at the same time. Chefs should also do a good job in the processing and preservation of ingredients and food, and strive not to waste food and abuse food additives. It is also necessary to ensure the freshness and nutrition of food, and not to hoard ingredients and food, which will lead to the loss of flavor and color of food and reduce its nutritional value.
Fourth, do a good job of cleaning tableware before and after meals. Dining utensils must be cleaned every day, and unclean tableware cannot be piled up in the workshop every other day. The staff must pass? One flush, two washes, three washes and four disinfections? Work procedures, to ensure that the tableware does not leave residue and oil stains, and the tableware can not appear foreign bodies and odors. All plans should be implemented according to HACCP, and monitoring should be installed in key places in the canteen to ensure the sanitary quality of each link. Problems should be dealt with in time to minimize the occurrence of accidents in food safety hazards.
In addition, in the HACCP system, it is helpful to prevent poisoning incidents and strengthen food safety. In the whole process from ingredients, acceptance to dishes, we should pay attention to details and strictly implement them according to specific systems to ensure timely development and timely treatment and reduce the spread of microorganisms.
Second, enhance the service image.
As we all know, corporate image represents corporate identity? Face? It also reflects the status and influence of the enterprise. With a good corporate image, we can better display corporate style and serve more consumer groups, thus providing corporate benefits and enhancing corporate competitiveness. At present, the management mode of university canteens must keep up with the trend of the times and adapt to the times to transform into a high-quality and efficient enterprise service mode. In view of this, we should try our best to take various flexible measures to expand the service content and quality of the clients in many dimensions and fields, so as to enhance the service image of enterprises.
First, keep up with the advanced scientific diet concept. Under the premise of ensuring food safety and hygiene, the products provided should be fresh, nutritious and healthy. You can hire a provincial dietitian to make a scientific and reasonable recipe for the school's fast food window. In addition, according to the advice and guidance of nutritionists, the dosage of seasonings and food additives should be strictly controlled, and efforts should be made to implement the standards of the National Nutrition Society. For example, the reasonable salt intake per person per day is 6 grams. While ensuring the delicious dishes, we should also pay attention to the salt and energy intake.
Second, provide nutrition packages and enrich choices. Because most students lack the knowledge of food collocation, nutritionists are required to design a variety of nutrition packages, such as crock simmer soup and fried rice with fresh beans. In addition, we should make a nutrition recipe and make it into a publicity board, so that students can learn collocation and understand nutrition knowledge. During the period of high incidence of infectious diseases and respiratory diseases in spring and winter, teachers and students are provided with food and life guidance in time by using publicity boards on campus and in canteens.
Third, increase investment, standardize construction and create a good dining environment. There is a great difference between college canteens and migrant workers' canteens, and college students have high requirements for dishes and internal culture. In order to better serve college students, it is necessary to invest a lot of money to build school canteens and purchase square tables, freezers, disinfection cabinets and other equipment. In addition, in order to better create the cultural atmosphere of the canteen, TV sets and audio equipment should be equipped to improve the hardware equipment of the university canteen.
Fourth, hold lectures and symposiums in cooperation with school students' unions and associations. In mid-March, during the period of learning Lei Feng Yue, organized and carried out? Save food, CD action? Lecture. In addition, it is necessary to communicate and discuss with students collectively, organize student representatives to hold symposiums, and actively listen to students' opinions and suggestions. In addition, anonymous suggestion boxes are placed at the entrance of the canteen to make democratic decision-making and democratic supervision to a greater extent.
Third, enhance the influence of enterprises.
As a manager of university canteens, we should have goals and pursuits, look to the future based on the present, and seek quality based on service. We should know that the particularity of the service object determines the particularity of the service content and form. Nowadays, there are many colorful activities on campus. In order to enhance the influence of enterprises, we can hold a food contest in cooperation with organizations such as the Student Union, so that more students who love cooking can get close contact with the diet and nutrition in the canteen and life. Second, increase various local dishes and buffets.
As teachers and students come from all corners of the country, it is inevitable that they will have completely different tastes and hobbies. In order to meet everyone's needs, of course, we must increase the local food window. According to the popular dining habits in today's society, buffet is a good form of dining, so college canteens should increase buffet.
Third, provide part-time opportunities. Now there are more and more preferential policies for college students, which have improved the situation of poor students. As a college canteen, providing part-time opportunities for poor students can improve the work efficiency during peak hours and also support college students to work and study, which is a good strategy to kill two birds with one stone.
Fourth, summary.
Therefore, it is a long-term work to improve the management level of university canteens. Only by constantly exploring and innovating and keeping pace with the times can we bring a steady stream of vitality to enterprises. As long as we continue to start from the above three aspects and adhere to the innovative ideas of system management, we can improve the management level of university canteens.