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Model essay on canteen management scheme
Canteen management scheme School canteen is an important part of school logistics support and an important link of school safety prevention. A little carelessness will pose a serious threat to the lives of teachers and students. The following is my management plan for the canteen, and you are welcome to refer to it.

Canteen management plan (1)

First, the canteen workflow management

1, purchasing. There are two buyers in the canteen, one for payment and the other for bookkeeping. After purchasing every day, fill in the purchase order carefully and sign it. After returning to school, the purchased goods shall be submitted to the canteen keeper for acceptance and signature, and the purchase form shall be made in triplicate, one for the buyer, one for the keeper and one for the administrator. The keeper is used for the end-of-month inventory, and the administrator is used for the end-of-month checkout and then filing.

2. Acceptance and storage. The canteen has 1 keeper, who checks the purchased items against the purchase order every day, signs the purchase order after acceptance, and keeps the purchase order for inventory at the end of the month.

3. Make menus and recipients. Chefs in the canteen shall take turns to be on duty by the chief and deputy chefs. The chef is responsible for working out the menu of lunch and dinner on the same day and the breakfast plan for the next day according to the raw materials purchased by the buyer, and then publishing it, and then summarizing all the required materials, and signing the requisition in duplicate, one for the keeper and one for the administrator, so as to make inventory and settlement in combination with the purchase order at the end of the month.

4. Food processing. Every meal must be prepared five minutes before the meal. The whole processing process is unified by the chef to allocate kitchen staff. Processed food should be kept warm and clean.

5. Eat. During the meal, the internal affairs of the canteen are coordinated by the canteen administrator. The worker in charge of cooking should repair the window. The canteen manager should distribute the food in time according to the dining situation, and take timely measures if the food is not enough.

6. Clean up after meals, clean up and sweep the floor. After dinner, the administrator organizes the division of labor, cleans the dining table, kitchen utensils and tableware, puts them in a fixed position, and cleans and cleans the kitchen and dining room; Dispose of the leftover food properly.

7. Clean kitchen utensils and tableware every Saturday, and clean the kitchen, dining room and surrounding environment. At the end of each month, make an inventory of purchased raw materials and used raw materials, and list the inventory list and quantity of the month; At the end of each month, the Food Committee shall conduct cost accounting and account arrangement with the canteen administrator.

Second, the canteen work system

1, get to and from work on time, stick to your post, obey the arrangement of the administrator, and ask for leave if something happens. 50% of the day's salary will be deducted for being late without reason, 5% of the month's salary will be deducted for miners without reason, and the day's salary will be deducted for sick leave.

2. Establish the idea of serving teachers and students wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, courtesy, love their jobs, serious and responsible. Keep learning business and strive to improve your business level.

3, develop good work habits, all kinds of kitchen utensils and tableware should be put in a fixed place, put back in time after use, all kinds of items should not be placed everywhere.

4. Take care of public property. The use of boilers, dough mixers and other machinery should strictly abide by the operating rules, and the cleaning of tableware and kitchen utensils should be careful.

5. The buyer shall ensure the quality and cost of the purchased products. It is strictly forbidden to purchase rotten food; The keeper should make the account entry and exit clear and the procedures clear; Chefs should constantly study their business and use their brains to make the dishes delicious and fragrant. And according to the season and the characteristics of food, prepare enough food, on the one hand, minimize the waste of food, and will not make food insufficient.

6, do a good job of canteen safety. Boiler operation should strictly abide by the operating rules, raw and cooked food and processing utensils should be placed in categories to prevent pollution; Irrelevant personnel in the canteen are strictly prohibited from entering the kitchen and storage room; Flammable and explosive articles should be placed according to regulations to prevent accidents. Before leaving the kitchen, the canteen staff must put all kinds of food into the kitchen, close the doors and windows, and check all kinds of power switches, equipment, stoves, etc. , and do a good job in fire prevention, theft prevention and anti-virus.

7, do a good job in canteen hygiene. Wear work clothes during work, and pay attention to food hygiene, tableware hygiene, environmental hygiene and personal hygiene. If you have cough, diarrhea, fever, vomiting and other diseases, you should ask for leave from the administrator and leave the canteen.

8, canteen staff should be responsible for the division of labor, but also unity and cooperation, treat people sincerely, civilized language, do not quarrel, do not fight during work.

Third, the canteen hygiene system

(1) food hygiene

1. Don't buy stale food. It is strictly forbidden to buy and use foods with abnormal sensory properties such as decay and deterioration.

2. Raw products should be separated from finished products and cooked products, finished products and semi-finished products, and food and sundries. Meat and poultry foods should be separated from other foods during refrigeration.

3. Pay attention to fly prevention and dust prevention in the process of food production and sales, and avoid sundries from mixing with food.

If the food separated from the meal is edible, it must be heated back to the pot.

5, all kinds of spices should not be placed for a long time, and all kinds of utensils containing spices should be washed frequently.

(2) Hygiene of tableware and kitchen utensils

1, knives, piers, plates, barrels, pots, baskets, stoves, pots, rags and other kitchen utensils should be cleaned every meal to keep them clean. Tableware should be cleaned, brushed, rinsed and disinfected after use.

2, kitchen utensils and tableware should be fixed.

(3) Environmental sanitation

1, clean and clean the canteen floor regularly, so that there is no sundries and water on the floor.

2. The storeroom should be kept clean, dry and ventilated. Other sundries and personal belongings should not be stored in the storage room. Articles should be stored off the ground, separated by walls and classified.

3. The sewers, corners, sewage barrels and garbage dumps around the canteen should be cleaned regularly to prevent bacteria from infecting food.

4. Store kitchen utensils and tableware, and always wipe and clean all corners.

(4) Personal hygiene of canteen staff

1, what about the canteen staff? Qin Si? Wash your hands frequently and cut your nails; Wash clothes and bedding frequently; Take a bath and have a haircut; Change your work clothes frequently.

2. Wash your hands with soap and flowing water before work, after handling food raw materials, after defecation, and disinfect with hot water before direct contact with imported food (such as catching vermicelli, cutting vegetables, processing flour, etc.). ).

Don't smoke during food processing and before selling food, don't cough or sneeze on food, and don't spit everywhere.

Four. Supervision and management

1, set up a diet committee. The Congressional Committee consists of the following members:

Person in charge: directly responsible to the superior. Coordinate the work of the canteen.

Board of Directors: responsible for coordinating canteen administration, canteen facilities, fund accounting, canteen staff rewards and punishments and other related matters.

General affairs office: canteen business management department. Cooperate with the canteen administrator to check out at the end of the month once a month, and improve and maintain the equipment and facilities of the canteen in time.

Political and Educational Affairs Office: Cooperate with the canteen to manage the dining order and strengthen the education of diligence, thrift, civility and courtesy for students.

Canteen administrator: concurrently serve as canteen health administrator. The direct manager of the canteen. Responsible for the internal affairs management of the canteen, responsible for the recruitment, dismissal and assessment of canteen employees, and managing all aspects of the canteen process. Used for direct contact between the canteen and various departments of the school. Conduct cost accounting at the end of each month.

Student Union: Do a good job in communication between the school canteen and the students, supervise the canteen work on behalf of the students, and give timely feedback to the students' opinions and suggestions on the canteen.

Members of the Congressional Committee: * * * * * * * * * *

2. Strengthen the supervision of teachers and students. Every morning, the chef announces the menu of lunch and dinner and the breakfast arrangement for the next day in time, and indicates the chef. Set up a column of canteen staff supervision. Every window is fixed with employees cooking, and the appraisal is organized regularly every semester? A window of civilization? .

3. Conduct canteen inspection three times each semester, including the working attitude of canteen staff, the implementation of canteen management system, canteen accounts, warehouse management and other related matters.

Verb (abbreviation for verb) rewards and punishments.

1, the canteen staff can perform their duties conscientiously, and there are no mistakes between teachers and students. At the end of the semester, the esophageal Committee will report to the board of directors for discretionary payment 100 yuan? 300 yuan Prize.

2. If the buyer buys rotten food, it will deduct 20% of the monthly salary; Have a low price and high report, and be dismissed; The chef uses rotten food for processing, and the monthly salary is deducted10% each time; Due to technical mistakes, food is wasted, and 50% of the salary of the day is deducted; Due to work mistakes, resulting in insufficient food supply and adverse effects on students, the wages of canteen administrators and chefs on duty will be deducted by 20? 50 yuan.

3. In case of food poisoning, the responsible person shall bear legal responsibility according to the regulations, and deduct the monthly salary of 50 yuan. 100%, dismissal in serious cases.

(1) food raw materials can't be cleaned. Person in charge: cleaning staff and administrator;

(2) Person-in-charge: the buyer or keeper, processor, and chef of the rotten food.

③ Violate the taboo principle of food collocation. Person in charge: Chef

(4) artificial poisoning. Person in charge: canteen attendant.

If the canteen manager fails to find and stop the above situation, he shall bear corresponding responsibilities at the same time.

Canteen Management Scheme (2)

I. Purpose

This system is formulated to standardize the management of the company's canteen and jointly create a hygienic, beautiful, elegant and orderly dining environment.

Second, the meal fee standard

1. The company provides free working lunches for employees on normal working days. If they don't use working lunch in the company, the company won't make up for it.

The standard of working lunch is one meat, one dish, one soup and one meal. The amount of food is distributed by kitchen workers, as well as rice, soup and so on. It is up to the employees to decide on their own according to their personal situation.

3. Breakfast and dinner are handled by employees themselves, and the company gives breakfast 1 yuan according to normal attendance, and dinner 4 yuan as a supplement. Leave or other non-official reasons for absenteeism, no subsidies.

4. Meal reporting: In order to save costs and distribute food reasonably, please report the meal arrangement to the front desk of the general manager's office before 9:30 am. If there is no notice, the default is normal dining. If food waste is not notified in time, it will be used as one of the assessment references for daily behavior performance.

Third, dining discipline.

1. Dining time: 12:00- 13:00.

2. Dining place: set up a civilized dining place at the entrance of the canteen, instead of eating in the office area.

Tableware should be handled carefully. Plates, bowls, chopsticks, etc. Must not be damaged. Those who intentionally damage the public goods in the canteen shall be compensated according to the price.

4. Tableware shall not be taken out of the designated area when eating. Please put the plate in the designated place after eating.

5, thrift, how many dishes, put an end to leftovers;

6. Pay attention to maintaining public health when eating, put food residues on the plate and pour them into the recycling bin.

7. Smoking is prohibited in the canteen and dining area;

Fourth, the canteen safety management

1, no one can enter the kitchen except the canteen staff without permission;

2. Kitchen cleaning products should be placed separately from condiments and dishes;

3. Smoking is strictly prohibited in the kitchen and dining area;

4, the use of cooking machinery or appliances to strictly abide by the operating rules, to prevent accidents;

5, canteen staff before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc.

6, management personnel should always supervise and inspect, do a good job of anti-theft.

Five, canteen hygiene management

(1) Hygienic requirements for canteens

1. The canteen staff must clean the dining area and kitchen before they start eating:

2. Dump the leftovers on the table into the trash can;

3. Wipe the desktop with a clean rag for more than two times to ensure that the desktop is free of water and oil;

4. Ensure that the kitchen and dining area floor is free of garbage, oil and skid;

5. The canteen staff should put the dining table, chairs and stools in order;

6. The walls and ceiling of the canteen should be cleaned once a week to ensure that there are no cobwebs on the walls and ceiling;

7. The dining room lamps, disinfection cabinets, exhaust fans and cookers should be cleaned once a day to ensure cleanliness and hygiene;

8. The canteen staff should clean the dining area, tableware and kitchen utensils after meals every day;

9. Separate the tableware and kitchen utensils that need to be cleaned;

10, clean up the used accessories, ingredients and other items with a clean rag, and put them in the designated place neatly;

1 1. Wash kitchen utensils, tableware and cooktops with clean cloth for more than two times until they are clean, so as to ensure that there is no oil stain;

12. Dry the cleaned tableware and put it into the disinfection cabinet for disinfection;

13. Wipe the floor of the workshop with a clean mop until it is clean and waterless;

(2) Food procurement requirements

1, strictly enforced? Three no? That is, do not buy spoiled foods and vegetables containing pesticide residues, do not use expired and shoddy foods and condiments, and do not mix or cut raw and cooked foods.

2. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired vegetables, condiments and meat products;

3. The front desk of the general manager's office is responsible for the acceptance and verification of the purchased food to ensure that the food is fresh and hygienic and meets the food standards. Ensure that food is used within the shelf life, and prohibit the use of expired food.

4. The front desk of the general manager's office lists the items purchased every day on the purchasing balance sheet and makes statistics.

(3) Tableware hygiene regulations

1, the disinfection cabinet must be opened one hour before each meal to disinfect the tableware, and the kitchen utensils should be soaked in boiling water for disinfection.

2. all tableware and stoves have to pass by? One wash, two brushes, three flushes, four disinfections and five cleanings? .

Six, canteen staff management

(1) requirements

1, canteen personnel are strictly forbidden to misappropriate the purchase money, and it is strictly forbidden to underreport and overstate;

2, canteen staff should be polite, enthusiastic service, not difficult for dining staff;

3, canteen staff should be prepared according to the menu provided by the general manager's office, and provide dishes on time, with good quality and quantity.

4. Strictly abide by company regulations, pay attention to personal hygiene, cut nails frequently, have a haircut frequently, and don't spit everywhere.

5. Be sure to check whether the food goes bad or not at work, and handle the problems in time when found.

6. Strictly follow the food hygiene requirements to prevent food poisoning.

7. After washing, the tableware should be placed neatly and regularly.

8. Work in strict accordance with food standards to maximize color, fragrance and taste.

9. The whole cooking process must be carefully cleaned and supplied in good quality and quantity on time.

10, cleaning every day to ensure kitchen hygiene.

(2) rewards and punishments

1, abide by the company's various management regulations, and the offender will be fined 10- 100 yuan. Those with serious circumstances will be liable for compensation and dismissed.

2. Ensure to provide healthy and reasonable diet for employees, and do not buy inferior, rotten or expired food. Otherwise, the company will be dismissed and bear the corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling.

3. Ensure that the kitchen utensils and canteen environment are clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10- 100 yuan.

4. Provide employees with good service and high-quality meals. If effective complaints from employees are received, a fine of 20- 100 yuan will be imposed as appropriate.

5. When purchasing kitchen materials, dishes and seasonings, the expenses must be truthfully recorded, and lying is not allowed, otherwise it will be dismissed and the company will be compensated. What will happen if the circumstances are serious? Corruption? Be punished and sent to the public security organ.

6. Keep and use canteen utensils, electrical appliances and other items properly, and do not intentionally damage them, and compensate the original value of the damaged items and impose a fine above 50 yuan;

7. Treat diners equally. If anyone who practices favoritism and has a bad attitude is found, he will be demoted and fined 50- 100 yuan, and those with serious circumstances will be dismissed.

8. The amount of food preparation should be controlled reasonably to prevent waste. If waste is found, it shall be given a warning and fined 50- 100 yuan. If the circumstances are serious, it shall be dismissed.

9. It is forbidden to take home the dishes and tableware in the canteen, otherwise it will be regarded as corruption and fined 100 yuan or demoted wages. If the circumstances are serious, it will be dismissed.

10, obey the work arrangement, report to the superior in time when problems are found, and those who do not obey the work arrangement will be fined 50- 100 yuan, and will be dismissed in severe cases.

1 1. Start the party on time, and don't slack off, otherwise, give a warning, impose a fine of 50- 100 yuan, and be dismissed if the circumstances are serious.

12. Observe the safety management regulations of the canteen. Those who bring outsiders into the canteen work area without permission will be fined 50 yuan, and those with serious circumstances will be dismissed.

13. Anyone who kills flies and mice with liquid medicine or brings toxic substances into the canteen work area without authorization will be dismissed immediately upon discovery, and those with serious circumstances will be sent to the public security organ for handling.

Seven, canteen accounts settlement

1. Every morning at 9: 00, the front desk of the general manager's office will hand over the average daily food quantity to the kitchen workers for purchase, and implement the principle of more refunds and less supplements. The general manager's office makes statistics and supervision on the quantity and quantity of vegetables purchased.

2. On 1-5 every month, the administrative personnel department will make statistics and payment on the menu quantity receipt of last month and the rice oil receipt of this month;

3. Before 10 every month, the administration and personnel department shall prepare the canteen account table and file it according to the canteen expenditure and dining staff details.

Eight, the right to interpret this management system belongs to the general manager's office.

Canteen management scheme 3

Catering Management

Foreign guests need to send out the guest menu through the company office, and the canteen can accept it;

Without special circumstances, the canteen should ensure that meals are served on time, and the dining staff should observe the meal time;

After eating, employees must pour the remaining meals into the sewage bucket and must not leave the remaining meals on the dining table.

Food hygiene management? Leftovers are left on the table.

All kinds of vegetables, seafood, etc. Should be washed before cutting, no sediment and debris, no mildew deterioration, to prevent food poisoning;

All kinds of food should be stored separately, and the main and non-staple food, raw and auxiliary materials (food to be processed) and finished products should be stored separately. Food should not be mixed with sundries to prevent cross-contamination of food.

The canteen staff must have a physical examination once a year according to the requirements of epidemic prevention, and those who fail to pass the examination may not take up their posts;

Keep the dining room clean and tidy, such as stoves, cookers, chopping boards, dining tables, etc. Clean and tidy, the ground is free of oil, odor and sundries.

3 equipment management

Cooking equipment and so on. A management account should be established, the responsibilities of custodians should be clearly defined, and maintenance should be strengthened to ensure that the equipment is in good condition;

Strengthen the education of caring for public property. Whoever intentionally defaces or destroys the public facilities of the restaurant shall be fined 500 yuan at the highest price.

4 Daily work management

Strict inspection and acceptance of incoming goods. Food and raw materials must be bought by two or more people. The purchased food raw materials can only be used or put into storage after they are qualified by the competent person, and the list should be signed by the competent person for future reference.

Make canteen revenue and expenditure report every month, keep balance and report to the competent department;

The canteen staff must perform their duties and wear work clothes and working caps during working hours according to regulations; Abide by all rules and regulations and complete all tasks with the goal of quality service.

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