1, food warehousing registration, including food type, price, weight and amount; Host usage and registration.

2. The exchange of meal tickets or meal cards, the collection and arrangement of canteen sales funds should be completed once after each meal, and summarized daily and monthly.

3. Management of canteen equipment, facilities and utensils, sanitary supervision and cleaning of dining area.

4. Make a good start, play the role of canteen waiter, and be able to deal with emergencies during the peak meal period.

On the whole, maybe your canteen has other plans.