Research on Management Technology of University Canteen
With the deepening of the socialization reform of logistics in colleges and universities, the socialization reform has achieved certain results. University canteens have always been the focus and difficulty of logistics work, mainly serving teaching, scientific research and teachers and students. In the case of rising prices, I have made some thoughts on how to do a good job in the canteen, such as strengthening and upgrading the canteen management system, raising safety awareness, college students participating in the canteen management, establishing a long-term mechanism for the price management of meals in college canteens, increasing variety development, and meeting students' taste needs.
Keywords: socialized reform of price management system
University canteen work is an important part of logistics management. At the same time, it is responsible for serving teachers and students in scientific research and teaching, and also for managing and educating people. Therefore, the canteen is related to the vital interests of all teachers and students. It is not only one of the important conditions for running colleges and universities well and cultivating outstanding talents, but also shoulders the heavy responsibility of reform and stability in colleges and universities. The contents that should be paid attention to in the management of university canteens include the standardized operation management of each post in the canteen, the quality inspection of dishes and food, the development and application of circular menu, the innovation of varieties and tastes of dishes, and the safety monitoring of dishes and food. Combined with food and food procurement, the establishment of canteen food price adjustment filing mechanism. Under the new situation, prices are rising. How to do a good job in canteen management and make the canteen work develop healthily and continuously, I think we should think about it from the following aspects.
First, implement standard operating procedures.
Controlling the quality of dishes In order to ensure that the quality of dishes reaches a certain standard, university canteens must implement the relevant procedures stipulated in standard recipes to effectively control the quality of dishes. When implementing the standardization of canteen operation procedures, first of all, when cutting and matching raw materials, we should master the principle that the shape of the main material is the main material and the auxiliary materials are cut and matched according to the shape of the main material, such as: the shape of the main material is D and the shape of the auxiliary materials is D; The main material is strip, and the auxiliary material is strip. Secondly, when heating raw materials, we should master the accuracy of seasoning. Because all kinds of dishes can be seasoned in three stages: before heating, during heating and after heating, we should supplement them according to the seasonings used in each stage to avoid excessive taste.
Second, standardize the quality inspection of college canteen dishes.
Standardize the quality inspection of dishes and food. In order to ensure the quality of food in university canteens, it is necessary to carry out quality inspection on food. Conventional inspection methods mainly include the color, aroma, taste and shape of food, and inspection standards and rules mainly include the selection of main materials, knife cutting, heat temperature, taste of finished products, sauce and so on.
Third, develop circulating menus in university canteens and implement standard recipes.
Implementing circular menu and strengthening technological innovation. Consolidate and strengthen the quality of existing dishes, make a menu that can be used regularly, and update and adjust cooking every five working days. After the menu is used for 30 days, according to the season and the supply of raw materials, the food raw materials are updated and supplemented, and a new round of menu is designed and launched. In the menu design, we should pay attention to the updating of different cooking methods and techniques of the same raw material in the previous menu, and classify the dishes in the menu according to the usage of the menu, understand the cost and popularity of all kinds of dishes, and adjust the menu design in time, which can not only meet the taste needs of diners, but also save costs.
Research on innovation of dishes. University canteens need to constantly innovate the types of dishes and foods to meet the taste needs of teachers and students. Develop new products and test their sales and popularity. In terms of innovation mechanism, the canteen can set up a food innovation research group. Members will make statistics on the sales volume and popularity of dishes, accept professional guidance and suggestions from teachers and students, conduct technical research with reference to relevant experience and books, and organize relevant technical personnel to compete every semester to learn from experience and innovate constantly, so as to enhance the research ability of technical personnel in colleges and universities on food innovation.
Four, strengthen publicity and education, improve food safety awareness, strengthen safety supervision.
Under the new situation, food safety issues are constantly appearing in people's field of vision. In order to protect the life and health of teachers and students, it is particularly important to learn and implement many basic contents, such as the following:
Schools, logistics departments and relevant units actively organize publicity and study of Food Safety Law, Regulations on the Management of School Dining Rooms and Students' Collective Hygiene, Product Quality Law and Measures for the Management of Catering Hygiene.
Regularly or irregularly invite health supervision and management departments, fire departments and managers with advanced management experience to the school to systematically train canteen staff. The canteen staff are required to have not only healthy physical conditions, but also corresponding knowledge of food hygiene, food nutrition and relevant legal knowledge. Through the publicity, education and training of canteen staff, the management level of staff will be continuously improved.
Third-party supervision of food hygiene and safety, including on-site rapid detection and analysis of toxic and harmful substances, risk early warning, risk hidden danger assessment, remote video monitoring, etc. Through the third-party food hygiene supervision, the food hygiene in the canteen is fully controlled, and the key parts of the canteen operation are monitored by video, and the problems are corrected in time. It is suggested that HACCP system should be implemented in university canteens, which can effectively prevent poisoning incidents and ensure food safety.
Five, the establishment of canteen food price adjustment filing mechanism.
In order to keep the price of meals in college canteens relatively stable and safeguard the legitimate rights and interests of teachers and students, the logistics management department of colleges and universities should strengthen the monitoring of the price of raw materials in the market, formulate a feasible filing system for the price adjustment of meals in college canteens, and take it as a necessary condition for the external bidding of college canteens. Besides, in-depth study? Agricultural school docking? This mode is of great significance for reducing the procurement cost of university canteens and improving the welfare of canteen staff and team stability. At present? Agricultural school docking? Mainly the docking of farmers' professional cooperatives and university canteens to achieve a win-win situation for farmers to increase their income and students to benefit. It can reduce the purchase of agricultural products in colleges and universities, reduce the purchase cost of student canteens, better ensure the food safety of students, and play an important role in promoting the stability of colleges and universities. With the rising price, this practice is very worthy of our consideration.
Abstract of intransitive verbs
University canteen is a special business entity, which is different from the general market business entity. Only by recognizing the particularity of its operation, management, mode, object, interest and supervision can we have a clear goal. To improve the management efficiency of canteens and reduce the reform of canteens in colleges and universities, we should always adhere to the direction of serving teachers and students, and pay attention to actively and steadily promoting the reform of canteens in colleges and universities in light of specific conditions and local conditions. According to? Three satisfied? The principle of carrying out the work is that the school is satisfied, the teachers and students are satisfied and the employees are satisfied. With the continuous advancement of logistics socialization reform and the continuous improvement of canteen management system, it is necessary to fully realize that university canteens are public welfare departments and are related to the vital interests of every student. Colleges and universities can explore a set of management mode suitable for their own actual situation, improve the quality of food and service, effectively guarantee the stability of the school and the normal study and life of teachers and students, manage costs and improve management level.
References:
[1] Zhu. Research on the Management of University Canteen [J]. Guide to Economic Research, 20 12, (17).
[2] Lin Yongqing. On the sustainable development and management of university canteens [J]. Legal system and society, 20 10, (10).
[3] Wu Min. On how to strengthen the management of college canteens under the new situation [J]. Legal system and society, 20 1 1, (08).
Click the next page to learn more >>& gt Model essay on canteen management in colleges and universities.