1, headcount: First of all, you need to count the headcount in the team. Because the number of people and working system of different teams may be different, it is necessary to count each team separately.

2. Meal fee standard: according to enterprise regulations or relevant policies, determine the fee standard for Chinese food in class. Generally speaking, the cost standard of Chinese food in the classroom should consider many factors such as the cost of ingredients, the number of diners, and the service fee for catering.

3. Food procurement: The food procurement of Chinese food in the classroom needs to be counted according to the number of people eating and the recipe formula. Purchasing personnel should purchase according to actual demand to avoid waste.

4. Menu making: The menu of Chinese food in class should be made according to the number of people eating, season, work intensity and other factors. Recipes can be formulated according to the actual situation, and ingredients can be reasonably matched to ensure the taste and nutrition of food.

5. Dining record: The dining record of Chinese food in class should record the number of people, dishes, quantity and other information in detail for subsequent accounting and analysis.

6. Accounting and reimbursement: according to the dining records and expense standards, calculate the lunch expenses in the dining hall and reimburse them in time.