Provide kitchen equipment and dining space, and undertake food, water, electricity and fuel. Pay the fixed service fee agreed by both parties. Entrust professional catering service personnel to manage catering.

Overall outsourcing model

Provide kitchen equipment and dining space, undertake water, electricity, fuel and accommodation for operators, promote operation and settle accounts regularly.

Flexible meal service

(1). Does the canteen management have a shape, stability and complete varieties, because any production needs profits to maintain, where does the profits come from? Is it to exploit factory employees or earn the difference between materials agency and wholesale? Is the primary consideration of our company. Because having a large-scale logistics center with centralized procurement and batch wholesale is the key to ensure food quality.

(2) Whether there is a successful canteen management mode in canteen management is the content to be evaluated, so it is required to explain the canteen management and provide the management mode, and to investigate the truth effect of management concealment on the spot.

(3) It is necessary to make an on-the-spot investigation on the investment scale of canteen management, carefully evaluate the economic strength of the contracted canteen company, and visit the contracted factory to see if its promotional materials are consistent.

1. 1. 1 Strictly abide by company regulations, pay attention to personal hygiene, cut nails and hair frequently, 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.

1.2 management system

1.2. 1 All items in the kitchen that need to be purchased must be reported to the administrative supervisor, and then the personnel designated by the administrative department will purchase them. The purchasing documents shall be signed by the administrative supervisor, reviewed by the general manager and written off by the financial cashier.

1.2.2 the food purchased from the kitchen is randomly selected by the administrative department every week, and the contents of the random inspection are: food quality and weight. 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.

2. 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. The canteen is mainly for the employees of the company. For this company, it is a non-profit organization. To manage the canteen well, we must first arrange the staff reasonably so that everyone ... the canteen in our company is like this. At the beginning of each month, 50,000 yuan is reserved for the canteen as the fund for the canteen, and it will be settled in the finance department at the end of each month, so as to clarify the concept that "saving money equals making money" and realize the benefit from management. Install the canteen selling system, and every employee must swipe his card to eat. According to the actual situation of your company, the rice sales system does not need to record the amount, but only the number and time of meals. The end of the month is calculated according to the different dining situations of employees (such as how many times breakfast, lunch and dinner were used).