(1) Monday

1. Breakfast: soybean milk 1 cup, steamed vegetables and meat 100g ~ 200g, oranges 1 piece.

2. Lunch: kung pao chicken, celery tofu, mushroom and egg soup, steamed bread.

3. Dinner: stewed ribs, white gourd, Chinese cabbage vermicelli, scrambled eggs with bell peppers, red bean rice porridge and steamed bread.

(2) Tuesday

1. Breakfast: sweet milk, bread and jam.

2. Chinese food: rice, Sichuan fish fillets, Chinese cabbage slices and carrots.

3. Dinner: boiled meat and braised eggplant in oil.

(3) Wednesday

1, breakfast: black rice porridge, knife-cut steamed bread, poached eggs.

2. Chinese food: rice, fried pork liver and fried tender cucumber.

3. Dinner: Rice, Monopterus albus and cold cucumber.

(4) Thursday

1, breakfast: black rice porridge, knife-cut steamed bread, poached eggs.

2, rice, fried pork liver, fried cucumber.

3, dinner rice, braised eel, cold cucumber

Friday

1. Breakfast: porridge, pork floss, sugar packets and assorted pickles.

2. Chinese food: rice, spiced beef, home-made tofu, tomato and egg soup.

3. Dinner: rice, yellow croaker and fried green beans.

Two. Measures for the administration of canteens in government organs and units:

(a) canteen administrator responsibilities:

1, responsible for the identification, acceptance, supervision and management of purchased goods.

2, responsible for the establishment of canteen goods account, dynamic supervision and management of the whole process of goods use. 3, responsible for the chef's daily work arrangements and affairs management.

4. Under special circumstances, when the canteen needs help in cooking, it is responsible for organizing the kitchen assistant of the government agency. 5. Work out weekly recipes with the chef.

(2) The responsibilities of the chef:

1, responsible for purchasing and processing daily diet, and working with the administrator to make weekly recipes.

2, firmly establish the idea of serving employees wholeheartedly, study nutrition, constantly improve cooking technology, constantly improve service quality, and do a good job in employee dining service.

3, do a good job in the maintenance of kitchen utensils, to ensure normal use. 4, do a good job in personal hygiene, canteen hygiene, keep the environment clean and tidy.

5, before coming off work, the canteen water, electricity, gas, doors and windows for safety inspection, to prevent safety accidents.