How to manage the company canteen (1), starting with the cost;
Cost management is an important part of enterprise canteen management. In order to improve the management level of enterprise canteen, enterprise canteen managers must attach great importance to cost management control. First of all, enterprises should attach great importance to the importance of canteen cost input budget, canteen cost input should not only be carefully calculated, but also strictly put an end to the waste of employees. For example, in the actual purchasing process, purchasing personnel should insist on ensuring that the quality of edible materials meets the requirements? Shop around? The principle of purchasing, and strive to buy cheap edible materials. In addition, enterprises should also establish and improve the rules and regulations to prevent waste according to the actual situation of canteens, clearly stipulate in the system that employees are not allowed to waste, and impose corresponding penalties on serious waste. Of course, it is difficult to achieve the expected goal only by relying on rules and regulations. Enterprises should also start with employees' ideology, guide employees to clearly understand the harm of waste, and let employees realize from the heart that waste is a shameful behavior, thus forming good eating habits.
(2) From the perspective of food quality:
The quality of food is the basic guarantee for employees not to waste things. Only when the food is of high quality can employees actively cooperate with the management of the canteen, laying a solid foundation for improving the management level of the canteen. In the process of making recipes in the canteen, we should fully consider the actual needs of employees, and enterprises should go deep into employees to investigate their habits and hopes for recipes; In the scheduled time, discuss the menu for next week collectively, and try to diversify the staple food as much as possible, and the menu changes with the seasons; Every meal should be mixed with meat and vegetables, hot and cold, so that employees can feel the delicious food during the meal; Improving food quality also requires enterprises to attach great importance to the control of food hygiene, and enterprises should arrange personnel to conduct special food hygiene inspections, such as checking whether tableware cleaning meets the standard requirements; Whether the vegetables are cleaned and whether the tableware is disinfected.
(3), do a good job of coordination:
In order to improve the management level of enterprise staff canteen, enterprises should also do a good job of internal coordination. The educational background and living environment of employees are very different, which some employees like? Heavy taste? Some workers like light meals, which requires canteen workers to reasonably coordinate the different needs of workers for meals, match meals as reasonably as possible, meet the needs of all workers' tastes, and ensure that employees can actively participate in their work after eating comfortably.
(4), pay attention to details, more for the sake of employees:
Improving the management level of enterprise staff canteen also requires enterprises to pay attention to details and consider more for employees. For example, in hot summer, the canteen chef should cook some mung bean soup for employees to relieve the heat; In the cold winter, cook more hot dishes such as soup; If the employee has a birthday, the canteen can add eggs to the employee's meal or add an extra dish to the dinner; If an employee is sick, the canteen should prepare specific meals according to the actual situation of the patient to improve the enthusiasm of the employees.
How to manage the company canteen (1)
In order to jointly manage food and provide good service for employees' dining, this system is formulated:
First of all, the responsibilities of the administrator
1, responsible for purchasing food supplies and managing food and warehouses.
2. Carefully calculate the cost of food, do a good job in the management of food property and accounts, and publish the food revenue and expenditure once a month to achieve a balance of payments.
3. Carefully arrange and adjust the diet to improve the quality of the diet.
4. Strengthen the coordination and management of master's work; Report the food situation to the manager regularly every week.
5. If the food quality is poor or lost due to careless food management, the manager shall bear corresponding responsibilities.
Second, the chef's responsibilities:
1, carefully adjust the food pattern and prepare meals according to food recipes.
2. Match meals according to the food standards, and master the appropriate amount of meals to prevent unnecessary waste.
3. Eat on time, eat three meals a day on weekdays (no cooking on Monday morning and Friday afternoon, except overtime), and be responsible for being a guest.
4. Be responsible for the hygiene of kitchen and cadre dining room, which must be cleaned and tidy before eating.
Third, the chef should know the number of diners in time to avoid food shortage or waste.
All diners must pay their meals on time before 15 every month.
All dining staff must abide by the food management system, pay attention to civilized dining, pay attention to public health, and do not throw things around.
Sixth, improve the food supervision and management system, and organize the team management team to evaluate and inspect once a month.
(2)
1. Elect or designate 5-7 members of the Food Committee among diners, of which 1 was selected as the convener.
Two, the food committee should always grasp the actual situation and supervise the improvement of food.
Third, the catering service is contracted by package, and the outsourcing bidding is presided over by the General Affairs Office.
Four, the food contractor shall accept the improvement opinions and supervision of the food committee at any time.
5. All meals have meal vouchers.
Six, each employee fixed dining position, six people for a table, the corresponding seating arrangements.
Seven, temporary arrangements from other units of the guests, should be at least one and a half hours before the start of the meal to the general affairs office to register and buy meal coupons.
Eight, meal time:
Lunch:
Dinner:
Nine, because of temporary overtime and need dinner, should be registered before 4 pm.
X. If the boarding personnel are blocked, they must apply to the food contractor for a ceasefire on the first day 1.
1 1. Keep good order and don't make any noise when eating.