Company canteen management system
( 1)
In order to jointly manage food and provide good service for employees' dining, this system is formulated:
First of all, the responsibilities of the administrator
1, responsible for purchasing food supplies and managing food and warehouses.
2. Carefully calculate the cost of food, do a good job in the management of food property and accounts, and publish the food revenue and expenditure once a month to achieve a balance of payments.
3. Carefully arrange and adjust the diet to improve the quality of the diet.
4. Strengthen the coordination and management of master's work; Report the food situation to the manager regularly every week.
5. If the food quality is poor or lost due to careless food management, the manager shall bear corresponding responsibilities.
Second, the chef's responsibilities:
1, carefully adjust the food pattern and prepare meals according to food recipes.
2. Match meals according to the food standards, and master the appropriate amount of meals to prevent unnecessary waste.
3. Eat on time, eat three meals a day on weekdays (no cooking on Monday morning and Friday afternoon, except overtime), and be responsible for being a guest.
4. Be responsible for the hygiene of kitchen and cadre dining room, which must be cleaned and tidy before eating.
Third, the chef should know the number of diners in time to avoid food shortage or waste.
All diners must pay their meals on time before 15 every month.
All dining staff must abide by the food management system, pay attention to civilized dining, pay attention to public health, and do not throw things around.
Sixth, improve the food supervision and management system, and organize the team management team to evaluate and inspect once a month.
(2)
1. Elect or designate 5-7 members of the Food Committee among diners, of which 1 was selected as the convener.
Two, the food committee should always grasp the actual situation and supervise the improvement of food.
Third, the catering service is contracted by package, and the outsourcing bidding is presided over by the General Affairs Office.
Four, the food contractor shall accept the improvement opinions and supervision of the food committee at any time.
5. All meals have meal vouchers.
Six, each employee fixed dining position, six people for a table, the corresponding seating arrangements.
Seven, temporary arrangements from other units of the guests, should be at least one and a half hours before the start of the meal to the general affairs office to register and buy meal coupons.
Eight, meal time:
Lunch time: 12: 00- 12: 30.
Dinner: 17: 00- 17: 30
Nine, because of temporary overtime and need dinner, should be registered before 4 pm.
X. If the boarding personnel are blocked, they must apply to the food contractor for a ceasefire on the first day 1.
1 1. Keep good order and don't make any noise when eating.
Question 2: How to manage the company canteen may have the following reasons:
1. The boss didn't know the current market price of meat and vegetables, but the canteen didn't report the situation in detail at the right time to let the boss know; Every day 10 yuan, if it's a meal, you can cook it, if it's a whole day, it's tight, otherwise a clever woman can't cook without rice!
2. Lack of management, canteen dishes are not systematically managed, and there is no change every day. No matter how delicious the dishes are, they will become boring in repetition (the dishes will change every day);
3. Collect the suggestions of the dining staff on the improvement of the canteen, analyze them and make targeted improvements;
4. Strengthen conservation propaganda, put an end to personal waste and make rational use of resources;
5. From the perspective of health and economy, despite the control of out-of-season vegetable procurement (the price is too high);
6. Strengthen the constraints on purchasing personnel to ensure the complete use of funds;
7. Summarize the dining situation, ensure the reasonable distribution of each meal, and reduce the waste caused by redundant dishes.
Question 3: How to manage the staff canteen? A good manager will give you some advice! ! !
First, personnel must be done well. First of all, you should handle your relationship with everyone.
A qualified manager must be able to achieve a harmonious collective. Observe and understand the psychological dynamics and daily habits of all players in detail!
Second, be strict with yourself.
I have never seen a person who is not demanding of himself but respected by the manager. How can a person who is not respected or has no prestige manage an excellent team!
Third, think twice before you act.
Please consider everyone's psychological state when you speak, and you must learn to speak! This is not just talk. . All of us can do it except those with birth defects. What I'm talking about here is the art of speaking!
Fourth, modesty.
No one doesn't like people who are modest and eager to learn, but please pay attention to your modest way and don't be too modest. ! !
Fifth, pay attention to your learning accomplishment in all aspects!
Although I don't have any learning accomplishment, I can manage my team well, but when information is spreading wildly today, I can make my team members recognize me and respect me without studying. How can we establish prestige! !
In short, you should be careful in everything ~ be careful to keep the ship going forever ~ Although this sentence is a bit exaggerated ~ It is very appropriate ~ Chinese is profound, the mind is correct, and the team is bound to be correct! !
Question 4: How should the staff in the canteen be managed? The situation you mentioned basically exists in Qingdao, so there is no need to panic.
Solution:
A. the meal signature is invalid. Those who don't have a card need to go to the restaurant to get a meal voucher to eat. Remember, the problem will never be solved as long as the signature is valid. It's too arbitrary. You can think of it this way. If the signature is ok, he can sign at every booth and eat n meals.
B. Change the card machine system, and all meal cards must realize the attendance function, that is, one card. Each card can only be punched in the canteen punch machine after attendance, otherwise it will be invalid (with voice prompt), which can be realized by many software companies. If an employee hits the time card and someone asks for leave, the human resources department can find out and punish him directly.
I hope I can help you.
Question 5: How to manage the company canteen? First, professional ability As a supervisor, you must master certain professional knowledge and professional ability. With the continuous improvement of your management position, the importance of professional ability will gradually decrease. As a grass-roots supervisor, a person's professional ability will be very important. What you want to achieve is that you can directly guide and represent the actual work of your subordinates. The source of professional ability is nothing more than two aspects: one is from books, and the other is from practical work. In practical work, you need to learn from your supervisors, colleagues and subordinates. "Don't be ashamed to ask questions" is the attitude that every supervisor should have. Second, management ability Management ability is corresponding to professional ability for a supervisor. When your position requires more majors, relatively speaking, you need less management skills. On the contrary, the higher your position, the higher the requirements for your management ability. Management ability is a comprehensive ability, which requires your command ability, your decision-making ability, your communication and coordination ability, your professional ability, your work distribution ability, and so on. Management ability comes from books, but more from practice, so to improve management ability, you need to constantly reflect on your daily work, and use your brain to review and summarize your work from time to time. Third, cultivate the ability of subordinates. As a supervisor, cultivating subordinates is a basic and important job. No matter how big the unit you lead is, remember that the unit you lead is a whole and use the strength of the team to solve problems. Many supervisors are reluctant to hand over some things to their subordinates for good reason. Give it to a subordinate and tell him that you may not understand what you say, you need to repeat it, and then check it. Instead of this, it is better to do it yourself quickly. But the point is, if this goes on, you will always have endless things to do, and subordinates will always do what you think can be done well. It is an important duty of the supervisor to let subordinates know, do and teach them to do things. The strength of a department is not the strength of the supervisor's ability, but the strength of the work of all subordinates. Sheep can lead a group of lions to easily defeat a group of sheep led by lions. As a supervisor, the important duty is to train subordinates into lions, not to turn themselves into lions. Fourth, the so-called work ability, personally, is essentially a kind of work judgment ability, which is very important for all working people. To cultivate a person's judgment ability, one must first have a straightforward mind, or a good moral quality, which is the basis of work judgment. For the right and wrong of the world, we can have a correct judgment and distinguish between right and wrong. Secondly, as a supervisor, you should have a clear judgment, or a decision about what to do, how to do it, and who will do it, big or small. In fact, the work judgment ability is the synthesis of the above four abilities, and the embodiment of the supervisor's ability is the embodiment of his work judgment ability. V. Learning Ability Today's society is a learning society. Today's enterprises must also be learning enterprises, and each of us must also be the subject of learning. There are two kinds of learning, one is book learning and the other is practical learning, which should be carried out alternately. Only by continuous learning can we make better and faster progress and keep up with the development of society. When we step into the society, we should take the initiative to learn and regard learning as a habit and a normal life. Learning should be extensive, professional, management, business, life, leisure and all kinds of learning. The competition between people in the future is not your past ability, but your present ability. But the way you study now, and your study now is the basis of your future competition. Sixth, professional ethics Dante has a saying: the defects of wisdom can be made up by morality, but the defects of morality cannot be made up by wisdom. For people at work, whether employees or supervisors, professional ethics are the first. It's like health, wealth, status and love are all important to a person, but health is "1" and everything else is "0". As long as "1" (health) exists, personal meaning can be infinite. Professional ethics is the "1" of working people. Only with good professional ethics can the above six abilities exist, and for a company, it is a qualified talent. Professional ethics is not the same as centripetal force to the enterprise, but as an employee and a supervisor. No matter whether the company is good or not, no matter the position, no >>
Question 6: Management experience of canteen contracting companies With the development of market economy, catering management can no longer be "step by step" as it was in the planned economy era. Because the catering market in the early stage was in short supply, but now the catering market has been transferred from the seller's market to the buyer's market, and consumers' consumption concept is becoming more and more mature. Therefore, in my opinion, the management and operation of the catering industry should implement "planned management". The so-called "planned" management, that is, from the preparation and design of catering to the medium and long-term operation, must be organized and planned. In my opinion, we should proceed from the following aspects. Positioning of market operation Market research and analysis, to establish a restaurant, we must first conduct market research and do a good job in market positioning. Because consumers in these two markets are not dominant in the catering consumption market, after determining the number of meals, marketing plans should be made before catering operations, and the following matters should be considered before positioning this restaurant. 1. Local eating habits and hobbies. Including: whether the raw materials and ingredients of the dishes are easy to purchase. Local people's taste requirements for dishes, acceptance of production methods, and price acceptance. 2. The dining form of the dining staff. What is the consumption structure of the local consumer market, which is dominated by business banquets, public funds or family banquets? 3. The mode of transportation for diners. This is particularly important, and it also determines whether the location of the restaurant is conducive to the convenience of consumers. 4. Layout of catering environment. Because since SARS in 2003, people have more demand for dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning and hygiene in dining environment. To sum up, if a restaurant wants to meet the needs of customers as much as possible, it must analyze its own capabilities and conditions, analyze competitors who threaten the restaurant in the local market, and carefully determine which class the customer-oriented group of the restaurant is. After determining the above factors in the layout of the business premises, the site of the business premises must be laid out, and the following work contents must be considered in the layout: 1. Equipment configuration and seating ratio of the kitchen; 2. Coordination between kitchen cooking and floor service; 3 configuration of health and epidemic prevention facilities and equipment; 4. Introduction and control of water, electricity and lighting. The success of catering staff in managing the catering industry depends on the restaurant manager after the hardware is a foregone conclusion. After determining its own business orientation and venue layout, restaurants should organize personnel at all levels to implement it. How to make the restaurant operate? This is a question of employing people. The first thing to do is to make an employment plan and choose and use the personnel in each position purposefully. Work out a set of human organization structure system suitable for this restaurant. Its main content is: 1. Each employee has his own professional title, rank, cooperative personnel, job responsibilities and work quality standards; 2. Explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and responsibility system step by step; 3. Make a strict training plan, including daily training and planned training; 4. Clearly define the salary income of each post and the corresponding incentive mechanism; 5. We should correctly establish the concepts of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only by serving "internal customers" can we serve external customers well; 6. We should fully understand the significance of 80 and 20 theories to the catering industry. That is, 80% of the profits are generated by 20% of the products; 80% of the problems are caused by 20% of employees; 80% of management (operation) suggestions come from 20% of managers. Therefore, to run a restaurant well depends on 20% managers and 20% good products. To this end, the owner shall authorize 20% of the management personnel. First of all, he should share information with managers, including cost, gross profit, cost and market share, so that managers can make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range and under what circumstances, managers at all levels can decide to deal with the problem without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal. The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically in formulating daily management system. 1. Human resources: including employment system, salary system and incentive system. 2. Commerce and sales: including ... >>
Question 7: How to manage the regulations of staff canteen?
General rules: In order to maintain the normal canteen order of the company and provide a good dining environment for all employees, this system is specially formulated.
Kitchen management
1. 1 kitchen staff code and hygiene regulations 1. 1 strictly abide by company regulations, pay attention to personal hygiene, frequently cut nails, frequently cut hair, and do not spit everywhere. 1. 1.2 Be sure to check whether the food has gone bad at work, and handle the problems in time if found. 1. 1.3 Wear work clothes at work, and smoking is strictly prohibited at work. 1. 1.4 Strictly follow the food hygiene requirements to prevent food poisoning. 1. 1.5 After washing, the tableware should be placed completely and neatly. 1. 1.6 Work in strict accordance with food standards in order to maximize the diversity of colors, fragrances, patterns and varieties. 1. 1.7 The whole cooking process must be carefully cleaned and supplied with good quality and quantity on time. 1. 1.8 Clean every day and three times a month to ensure the hygiene of the kitchen.
management system
1.2. 1 All items in the kitchen that need to be purchased must be declared to the Administration Department, and then the personnel designated by the Administration Department will purchase them. The repurchased documents are in accordance with the process: signature by the administrative department-review by the general manager-verification by the financial cashier's office 1.2.2. The food bought back in the kitchen is randomly selected by the administrative department every week, and the content of the random inspection is the quality and weight of the food. Reject unqualified food and deal with it according to regulations. 1.2.3 No one is allowed to take anything from the kitchen for any reason. 1.2.4 Tableware must be properly kept, and no one can take it away for personal use without permission. 1.2.5 Tableware must be checked once a day. In addition to normal wear and tear, when there is insufficient quantity in the inspection, it is necessary to find out the reason in time and investigate the responsibility.
Staff dining meeting
2. 1 Dining shall be conducted in the dining room, and cooking and dining in other parts of the factory are not allowed. 2.2 Dine in strict accordance with the dining time of the restaurant. The business hours of the restaurant are as follows: breakfast: 07: 00-7: 40; Lunch:12: 00-12: 30; Dinner: 17: 30- 18: 00. The specific meal time is subject to the time specified in the off-duty schedule of each department. 2.3 employees must queue up to cook and accept the management of kitchen staff and security guards. Don't cut in line, don't prepare, one person will make multiple copies. 2.4 Have a good posture when eating, and don't wave chopsticks, spoons or forks to disturb the adjacent table. 2.5 Don't talk loudly when eating, and don't pretend to drop bowls, chopsticks or spoons. 2.6 Stones are made of bones, so don't throw away leftovers. After eating, be sure to tidy up the desktop separately and turn the designated bucket upside down. 2.7 Be frugal, fill your stomach as much as possible, and put an end to leftovers. 2.9 Smoking is prohibited in the restaurant. 2. 10 All employees of third-party manufacturers who come to the factory for business negotiations can have meals in the cadre dining room, but they must inform the kitchen before 10: 00 in the morning and 15: 00 in the afternoon, and the cadres of the negotiation department will take them into the dining room for dinner. 2. 1 1 If all departments work overtime until 23: 00 p.m. or start the night shift, they must inform the kitchen before 16: 30 p.m. so that the kitchen can make preparations. If it is not convenient to eat after a meal, the managers of each department will solve the work by themselves. 2. 12/month 1 day and 15/day, and diners are required to have extra meal tickets.
Question 8: How to manage the staff canteen? Reprint the following information for your reference.
Staff canteen management rules and regulations
Chapter I General Provisions
Article 1 These Provisions are formulated to strengthen the management of canteens and create a warm, hygienic and clean dining environment for employees.
Article 2 These Provisions shall apply to employees who eat in XX canteen.
Article 3 The office and the trade union shall be responsible for the management of the staff canteen, and accept complaints from the canteen staff and diners.
Chapter II Management of Canteen Work
Article 4 The management of canteens shall be subject to the "supervisor responsibility system", that is, the supervisor of canteens shall be fully responsible for the food quality, sanitary conditions, dining environment and staffing of canteens, and bear corresponding responsibilities for the problems arising.
Article 5 The canteen staff is responsible for providing three meals a day for all employees of XX.
Sixth canteen procurement should be cautious, frugal, moderate, reasonable arrangements for daily meals, so as not to cause deterioration, waste or insufficient weight of dishes.
Article 7 The canteen has three meals a day, with various styles and varieties. Vegetables, fish, melons and fruits must be fresh and clean every day, free from pollution, corruption and mildew. Food that goes bad overnight is strictly prohibited.
Article 8 When cooking dishes, meat, fish and beans should be cooked thoroughly, and dishes separated from meals should be cooked thoroughly. Food is not greasy, and monosodium glutamate should be used as little as possible.
Article 9 The equipment, facilities and appliances in the kitchen operation room shall be managed at fixed points, so as to be placed in an orderly manner, free from oil stains and cobwebs, and free from sewage and sundries on the ground.
Article 10 Restaurants should be clean, sanitary and ventilated, and various effective measures should be taken to eliminate mosquitoes and flies frequently. Various protective measures should be taken, such as fly curtain, screen window, electronic fly killer, fly killing paper, fly killing swatter, regular spraying of chemicals, garbage bags, etc., to minimize the pollution of flies and mosquitoes in restaurants and ensure that there are no flies, cockroaches and flying insects.
Eleventh tables and chairs surface without oil stains, neatly placed, often cleaned; Clean the ground once a day, once a week and once a month to keep it clean. Glass doors and windows should be clean, and the ground should be clean without cigarette butts.
Twelfth tableware should be cleaned after use, no detergent residue, disinfected twice a day, not used without disinfection; Disinfected tableware must be stored in a special cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked.
Thirteenth canteen staff in all the leaders and employees have finished eating, cleaning the desktop and cleaning up before leaving.
Fourteenth canteen staff must have regular physical examination every year, and those who are not suitable for canteen work will be dismissed.
Chapter III Catering Management
Fifteenth all employees boarding in the staff canteen must pay meals, and the specific charging standard shall be decided by the director's office meeting.
Sixteenth XX canteen provides breakfast and Chinese food in principle, but it can provide dinner for those who spend the night in XX, those who work overtime at night or those who have other special circumstances. If you need a dinner partner, you need to apply in advance.
Article 17 If visitors from each office need to stay in the staff canteen, they should apply to the office on the same day for less than 3 people, and apply one day in advance for more than 3 people.
Article 18 The office accepts boarding applications and is responsible for notifying the canteen staff.
Article 19 In principle, the standard of dishes is below 3 meats and 2 vegetarian dishes, 1 soup. Employees should dine in a civilized manner, fully consider the number of people dining that day, make appropriate meals, and cook as little as possible when there are visitors to avoid the phenomenon of insufficient meals.
Twentieth visitors, the relevant office failed to apply in time, the person in charge of the office and the staff should arrange the guests to eat first, and ask the canteen staff to solve it separately.
Article 21 No spitting, littering, scraps of paper and garbage are allowed in the canteen, and no loud noises are allowed.
Chapter iv rewards and punishments
Twenty-second canteen staff management to implement the assessment score. The assessment content is based on these regulations ... >>
Question 9: How can we manage a company's canteen? I think the management of the canteen has two aspects worth mentioning, one is the quality problem, and the other is the cost problem. Solving these two problems will basically satisfy everyone from top to bottom. Quality means taste, freshness, variety and so on. Diners can be graded regularly as the assessment of canteen staff, and they should often do surveys in the company, announce menu arrangements, update them frequently, and add a fee. Then we should make a series of reports such as purchasing and warehousing records. According to my experience, this is not easy to do, and someone must be responsible. What a family says can only be simply said, and it will be a big deal, hehe.
Question 10: How to manage the staff canteen? The management of school canteen is very important, which is directly related to the physical and mental health of teachers and students. Doing a good job in canteen management and strengthening food hygiene and safety are the keys to prevent intestinal infectious diseases. To do this work well, we should start from the following aspects:
School canteens must have a license issued by the health administrative department. In order to strengthen the management and education of canteen employees, schools should formulate training plans for canteen managers and employees; When recruiting canteen staff, schools should understand their conduct and mental health. Employees in school canteens go to health centers for health check-ups at least twice a year, and accept temporary check-ups when necessary. Ensure the health of canteen staff.
2. Strictly abide by the hygiene requirements of food procurement and strictly control food procurement. Canteen buyers must buy food and its raw materials from business units with valid hygiene licenses; Strictly control the purchase and production of food such as sand river powder, bean cake, tofu, green beans and mushrooms. Food should be stored scientifically and reasonably. Food storage should be classified, put on shelves, partitioned and stored off the ground. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. The drinking water in the canteen should meet the national sanitary standard for drinking water, and the secondary water supply facilities such as reservoirs should have sanitary protection measures to ensure regular cleaning and disinfection. Do a good job in preventing flies, rats and corrosion.
3. A straight-through lounge should be set at the entrance of the special room in the processing business premises, and it should be equipped with facilities for washing hands, disinfecting and changing clothes. Do not have the conditions to set up a pre-entry room, should be set up at the entrance of the special room washing, disinfection, dressing facilities.
4. Anyone who suffers from dysentery, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), skin diseases and other diseases that hinder food hygiene shall not engage in the operation of contacting directly imported food.
5. Do a good job in student dining management. Organize students to queue up for orderly meals to prevent crowded and scalded accidents. Regular physical examination of students, encourage students to bring their own bowls and chopsticks to prevent intestinal infectious diseases.
Six, the school should strengthen the general logistics management personnel to regularly check the safety and health of the school canteen. Strict supervision and requirements for food hygiene quality, regular meetings for canteen staff, and awareness of safety and hygiene management in school canteens.