Renovation scheme of canteen (1):
Rectification scheme of staff canteen
First, the canteen status:
1, the main problem in the canteen is the quality of the food, but the standard for judging the quality (mainly color, fragrance, taste and hygiene) is that the food is wasted.
2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.
Food safety is also the primary consideration. After the meal time, the canteen can't be completely closed, which is unsafe for the food and ingredients stored in the kitchen. I am worried that someone will tamper with it and cause the diners to feel unwell. The cleaning of ingredients is not up to standard In summer, vegetables and other ingredients contain too many pesticides, which need to be washed repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large number of foods are materialized, they are divided, and the unused parts will enter the freezer, causing waste.
5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.
It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.
The company provides food and accommodation for employees free of charge. Although it is not cost-free, the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.
Second, the existing staff establishment and salary level of the canteen (a total of 6 people, the monthly salary is expected to be 17700 yuan including insurance).
3 people in wok (responsible for making breakfast, Chinese food, dinner and midnight snack)
1 person has been converted to full employment of 3,500 yuan/month, 1 person needs to be converted to full employment of 3,500 yuan 1 person in 20xx, and 2,700 yuan has not been paid. 2 chefs (responsible for cleaning the kitchen and restaurant of Hanzao, washing vegetables, taking vegetables, side dishes and cooking,
1 The expected salary of 1 person who wants to become a regular employee in October is 1800 yuan, and the unexpired salary of1person is 1500 yuan.
There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.
Third, the rectification plan
1. First of all, the sanitation of the kitchen and dining room should be rectified, the items in the kitchen should be rearranged, the ground should be cleaned, and the small utensils of ingredients should not be placed for a long time. All items should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (10 once a day, once every five days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.
2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. Large pots of food are not easy to cook, small pieces are cooked quickly, easy to taste, and can save ingredients. (The amount saved should be determined by data collection in the canteen from 18 to 15 days. )
The entrance of the restaurant in the kitchen is closed. The Chinese restaurants in the second and third districts are open from 8:00 am to 265438+ 0:00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.
4, the chef's personal hygiene standards, irregular administrative inspection. Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.
5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, advocate eating less and eating more meals. I don't know if I like it or not, but I can fight less first and then fight when I am full to ensure that employees eat well and are full. The food delivered to the workshop is the same as that delivered to the workshop. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.
6. Strengthen the quality training of all staff. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets purchased in the morning, noon and evening is different, and the purchase cost of meal tickets should be increased. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Foreign diners (personality refers to the construction project staying in the company for a necessary period of time, should inform the start time and end time of dining, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.
Fourth, the staffing plan
Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.
Renovation scheme of canteen (2):
Rectification scheme of school canteen
On August 3rd, the Education Bureau made an on-site inspection of the student canteen in our school, and put forward the problems existing in the canteen facilities and hygiene. According to the rectification opinions put forward by the County Education Science and Technology Bureau, combined with the actual situation of the canteen, our school has reformed the interior of the canteen, and this rectification plan is specially formulated and implemented item by item during the winter vacation.
First, tear down the "canteen" in the canteen, and build a board room on the open space on the left side of the canteen door as a temporary canteen. This project is improved by the canteen contractor's self-raised funds.
2. Move out the "credit card room" of the canteen and use a student dormitory as the "credit card room" of the new student dormitory.
3. Move the canteen office next to the "preparation room" to the isolation room on the right side of the hall. The original office was used as a "noodle window" to provide breakfast for students.
Fourth, wall reconstruction.
1, dining hall (dining room) dado.
Area: 90cm× [(2380cm+960cm )× 2]-100cm = 601100? 2
2. The operating room is plastered with dado.
Area: 90cm× (300cm+410cm+50cm) = 68400? 2
90cm×( 180cm+90cm+440cm+2 10cm+320cm+220cm+90cm+ 130cm+420cm)= 18900？ 2
Step 3 tile the kitchen wall
Area: [(1230cm× 410cm× 2)+(570cm× 410cm× 2)+(60cm× 410cm)+(800cm+75cm). 2= 1337025? 2
Five, indoor ground ditch
Standard: 30cm×0. The 9cm trench cover is an iron floor drain.
1, operating room
Length: 400cm+200cm=600cm
2. Kitchen room
Length: 840cm+240cm+170cm =1250cm.
3. Steamed rice room
Length: 280cm+390cm=670cm
Total trenching length: 600 cm+1260 cm+670 cm = 2520 cm.
Sixth, the transformation of the dining table in the preparation room
Standard: the desktop is marble, the bench is square stainless steel, the laminated board is white with four sides, and the bottom layer is 30cm off the ground.
Table length: [(680cm+270cm)-(65cm× 3)] = 755cm.
7. The canteen contractor shall be responsible for building the simple board house in the above project. Through equal consultation between the participants of the school committee and the project contractor, it was finally decided to contract the materials with the total price of 13988. 00 yuan to the contractor. The school requires that all renovation projects be completed before February 25th.
Renovation scheme of canteen (3):
Optimization scheme of staff canteen management rectification
A few days ago, in view of the actual problems existing in the delivery operation of the new catering company and the actual investigation of various canteen resources, on the basis of summing up the previous supervision experience of outsourced workers' canteens, this rectification plan was formulated through internal special discussion and analysis, and the following four measures are proposed to be taken for rectification:
First, according to the current situation of canteen resources, refine the project workflow of resource layout, use, management and maintenance (attachment 1)
Second, the canteen area (drawings) in the canteen management guidelines and operating procedures (Annex 2)
Three, establish and improve the staff canteen management system work summary and process schedule (Annex 3)
Four, canteen management (5S management guiding ideology) standard design (Annex 4)
In order to change the management status of staff canteen through the above measures, create a clean, hygienic, bright and orderly dining environment, achieve satisfactory results for employees with thoughtful service, and urge contractors to provide better services.
Description:
1. The original planned food delivery service mode will be standardized and improved in stages after the improvement of the canteen rectification measures (planned for the end of June)!
2. Staff canteen management improvement plan fund budget table (1) project list (2) procurement project (3) minor modification project (Annex 5)
Renovation scheme of canteen (4):
Renovation scheme of canteen
In order to bring a better dining environment to employees, ensure that everyone can eat healthier and safer meals in the canteen, bring more convenient conditions to everyone and improve the existing problems in the canteen, the administrative department will carry out a comprehensive transformation of the canteen this year.
First of all, the problems in the canteen are as follows:
1. The walls of the public area and operation room of the canteen have not been painted for many years. Due to the climate, the walls have become moldy and look extremely ugly, and the walls are dark and dirty.
2. The walls of private rooms are relatively old, with simple decoration and unprofessional accessories, which need to be renovated.
3. There are too many stacked items in the canteen operation room, and the layout is unreasonable and unsightly.
4. When eating, it is necessary to prevent chopsticks from opening and reaching in to get them, which is unsanitary to use.
5, the cuisine plate is not obvious, and everyone pays little attention to the daily cuisine.
6, the chef's clothing is not professional enough, and the chef does not wear a mask when cooking.
7. The prices of vegetables purchased in canteens have generally increased, so it is necessary to increase the purchase cost price.
8. Employees' personal belongings and bags are all placed on the dining table, piled up at sixes and sevens, with no rules, and the desktop can't be used for dining.
9. There is a lot of oil in the canteen, so it is difficult to scrub the desktop and put items.
10, toothpicks and paper are misplaced.
1 1. The food essays brought by the employees on the left side of the window look unsightly.
This is a series of problems existing in the canteen at present. According to the above problems and the actual situation of the company, the canteen is reformed as follows:
1. The walls of the dining area and operation room of the canteen should be repainted. The estimated quotation is as follows: area to be painted: public dining area
Operating room area
Private room area
① Material cost: xx
② Labor cost: xxx
③ Time limit: xx
2. repaint the private room, build walls, replace tablecloths and lights, and match the table with bouquets. Estimated quotation: wall wallpaper area and quotation
Table cloth quotation
Lighting quotation
Bouquet quotation
3. Organize the operation room, establish the warehouse, and establish the details of the use of raw materials in the canteen.
4. Purchase chopsticks sterilizers, rice buckets, shelves and other accessories.
Estimated quotation: ① Chopsticks sterilizer (ordinary chopsticks box 30 yuan, stainless steel ultraviolet chopsticks sterilizer 80 yuan, automatic high-temperature ozone sterilizer 300 yuan).
② rice barrel 100 yuan
(3) The shelf is made by the company itself.
5. Buy a new cooking board and install obvious decorations in the vegetable window. Estimated quotation 100 yuan.
6, uniform clothing, clothing logo eye-catching or wearing badges. Cooks need to wear masks when cooking. Estimated quotation 100 yuan.
7. Apply for higher vegetable prices.
8. Add luggage lockers.
9. Buy Amway multifunctional cleaner. Estimated quotation 50 yuan
10. Drawing paper and toothpicks are placed in the dining hall for dining staff and on the left side of the window for cooking.
1 1. Put the food brought by the staff on the left side of the canteen window under the food window.
The above is the main scheme of canteen rectification. The overall quotation is based on the consulting price, which may be different from the actual situation, which is normal. The renovation and management of canteen is an important part of administrative logistics, and the health and safety of canteen is also related to the health of employees. As a top priority, the administrative department will make greater efforts to improve the canteen work in the future, so that the canteen management of our company will reach a new level.
Dining room renovation plan (5):
Implementation of rectification measures for canteens in catering service centers
Student Union Rights Department:
The leaders of the school and logistics management office attached great importance to the research report of the Rights and Interests Department of the Student Union and the opinions and suggestions put forward at the symposium of student representatives, and organized meetings for many times to make arrangements and requirements for the rectification of the canteen. The catering service center attached great importance to it, organized all management personnel to study in other brother colleges, and held many meetings with the canteen manager, flavor director, cleaning staff and canteen staff. Combined with the opinions and suggestions put forward by students, the catering service center searched the problems item by item, brainstormed, formulated rectification measures and put them into practice. The rectification situation and work done are as follows:
1. In order to meet the catering needs of teachers and students, the catering time has been extended: breakfast is basically available in the student canteen from 6: 30 to 8: 30, and Chinese food is available from10: 50 to12: 50.16: 50 to1. The ground floor has 10:30~ 13:30, dinner 16:30~ 19:00, dinner 19:00~2 1:00.
2. The dining structure of the student canteen has been adjusted. The first floor is for everyone-staple food, meals and cold dishes; On the second floor, we brought mixed rice set meal, medium fried, various noodles, jiaozi, wonton and side dishes. Increase the variety of meals to meet the needs of students about large and small dishes;
3. The student canteen has adjusted its food structure. Make menu plans and update dishes; Increase the variety of mid-range and low-grade dishes, and gradually form diversified management to meet the different needs of teachers and students.
4. The variety of porridge and various side dishes are added for breakfast;
5. On the basis of bringing free soup to teachers and students, the canteen brings free pickles and low-priced soup to teachers and students;
6. Organize the cleaning staff to thoroughly clean all the seats in the canteen;
7. The center maintenance personnel shall repair the dining tables and chairs, and repair the dining tables and chairs with loose screws;
8. The dining room on the third floor of the student canteen has changed the quantity of rice sold from paper strips to plastic, which can be recycled and save paper;
9. The center has made a new work card before the anniversary, requiring all service personnel to wear the work card in a unified manner, and has formulated a reward and punishment method to increase the punishment for individual personnel who sometimes do not wear the work card;
10, the center purchases the price tag, clearly marks the price of some dishes with unclear prices, and requires the canteen and flavor restaurant to have the same price and quality, and the center checks each meal; The center has updated the price tag of the student canteen, each price tag corresponds to a dish, which is currently being made and will be fully adjusted next week;
1 1, hold a staff meeting, train cooking managers, strengthen education, enhance employees' service awareness and improve service attitude, and the center leaders will personally lead the team and supervise each meal;
12, the center checks every meal, carries out on-site education and rectification on the food quality and hygiene reflected by students, and increases rewards and punishments to ensure actual results;
13. It is forbidden to accept cash and associate with students. If teachers and students find that they still accept cash, the center will punish the flavor restaurant and reward the student 100 yuan;
14, the center announced the price of food raw materials on the display screen at the gate of the student canteen.
15. The canteen on the first floor of the student canteen continues to serve students as a study room. We should not only have the consciousness of saving water and electricity, but also pay attention to lighting and adjust it according to the weather and indoor brightness. In addition, the canteen provides students with soybean milk, coffee and various drinks, and brings free boiled water.
16, the center designated a special person to be responsible for communicating with the student representatives of the rights and interests department of the canteen supervision desk, so as to find problems or have feedback from students, rectify and strengthen them as soon as possible, and make good feedback from teachers and students;
The catering service center sincerely understands the supervision of the Rights and Interests Department of the Students' Union and the students, and must conduct self-examination and self-correction in accordance with the instructions of the school and department leaders to the canteen, give full play to the intentions and creativity of the cooking managers, carry forward the achievements, vigorously rectify the existing problems in the canteen, do a good job in food safety, and improve students' satisfaction with the canteen.
Dining room renovation plan (6):
Rectification scheme of staff canteen
A few days ago, in view of the actual problems existing in the delivery operation of the new catering company and the actual investigation of various canteen resources, on the basis of summing up the previous supervision experience of outsourced workers' canteens, this rectification plan was formulated through internal special discussion and analysis, and the following four measures are proposed to be taken for rectification:
First, according to the current situation of canteen resources, refine the project workflow of resource layout, use, management and maintenance (attachment 1)
Second, the canteen area (drawings) in the canteen management guidelines and operating procedures (Annex 2)
Three, establish and improve the staff canteen management system work summary and process schedule (Annex 3)
Four, canteen management (5S management guiding ideology) standard design (Annex 4)
In order to change the management status of staff canteen through the above measures, create a clean, hygienic, bright and orderly dining environment, achieve satisfactory results for employees with thoughtful service, and urge contractors to provide better services.
Description:
1. The original planned food delivery service mode will be standardized and improved in stages after the improvement of the canteen rectification measures (planned for the end of June)!
2. Staff canteen management reform plan fund budget table (1) project list (2) procurement project (3) minor change project.