In the era of continuous progress, the system is used more and more. The system is a procedure or code of conduct that needs everyone to abide by. I believe that most people have a headache about formulating a system. The following is a sample of the management system of public canteens (selected 6 articles) collected by me for reference only. Welcome to read it.
* * * canteen management system 1 1, cash transactions are strictly prohibited. Once this situation is discovered, both parties will be fined 100 yuan.
2, it is forbidden to anyone outside the canteen staff to enter the operation room. Found a case and punished the chef and the person who went in, 20 yuan. Only when food and vegetables are weighed can the general affairs director enter.
3. It is forbidden for canteen staff to break up school meals. If it is found that meals are delivered free of charge without swiping the card, both parties will be fined 50 yuan once.
The canteen staff have no right to sell raw food, such as eggs and rice. Found a case, the two sides fined 50 yuan.
It is forbidden for canteen staff to bring things home from school. Found once, fined 50 yuan.
6, canteen staff should abide by the schedule, shall not be absent without reason. Ask the headmaster and the general affairs director for leave. If the work is delayed for some reason, the salary fluctuation during the period will be shared equally among other people who work much.
7. Under normal circumstances, canteen staff are not allowed to purchase goods without authorization. The purchase of goods should be arranged in a unified way.
8, canteen management personnel and employees, as well as the administrative leadership of the weekly shift stock shall not buy expired, spoiled, moldy food. Whoever decides to buy something that can't be used will pay the price.
9. The purchasing administrative personnel must bring enough funds, and no credit is allowed. The school is not responsible for who will pay the credits.
* * * canteen management system 2 1, cooking personnel must hold a health certificate issued by the health and epidemic prevention department before taking up their posts, otherwise they are not allowed to take up their posts.
2, strictly abide by the job responsibilities, obey the leadership, stick to the post to ensure the meal time, have something to ask for leave.
3, do a good job in the canteen and dining room hygiene, make the glass bright, the ground clean.
4. Disinfect canteens and restaurants frequently to ensure that the kitchen is "three noes".
5, canteen drinking water must be inspected once every six months, and a written inspection report for the record.
6. Strictly control food and food hygiene, and do not purchase all kinds of meat and poultry that have not passed quarantine inspection to prevent food poisoning.
7. Do a good job in standardizing the main and non-staple foods in the canteen, and strive to improve and improve the food quality standards to achieve the satisfaction of diners.
8. Listen carefully to the opinions of the Committee and constantly improve the service and quality.
9. Spitting and littering are strictly prohibited to prevent the occurrence of infectious diseases.
10, canteen staff must dress neatly without long nails.
1 1, and do a good job in the safety of the canteen (such as fire prevention and theft prevention). ), so that people can pass the "three customs", that is, turn off gas, electricity and water.
12. Regularly check whether the power cord, switch and other electrical facilities are damaged.
13, correctly use the cost of heatstroke prevention and cooling, and ensure that cool drinks are supplied according to the standard in summer.
14, responsible for emergency treatment of poisoning and infectious diseases.
15, use qualified, safe and reliable liquefied gas bottles, and make regular inspections to prevent gas poisoning.
Public canteen management system 3 canteen is a public dining place for employees. It is our common wish to make the canteen a safe, hygienic, civilized and warm home for employees, welcome employees and reassure leaders. To this end, the following system is formulated:
1. Clarify and adhere to the guiding ideology of ensuring safety and hygiene, giving priority to serving employees, paying attention to fresh meals and nutritional structure, and charging fees reasonably.
2. Choose staple food, meat and vegetarian dishes with fresh texture and reliable quality, as well as various auxiliary materials and seasonings, put an end to all expired and deteriorated auxiliary materials and seasonings, and prohibit the sale of cooked vegetables overnight.
3, do a good job of all kinds of staple food, vegetables and all kinds of auxiliary materials, spices warehousing acceptance, variety, quantity, price, amount and related information records are complete and clear, complete procedures.
4, rich varieties of colors, establish alternative recipes, take turns to match, each meal is not less than four meat and four vegetables, and there are special varieties every month.
5. Employees are in good health. They should wear work clothes and hats during working hours and masks during business. All clothes should be kept clean and tidy, and smoking is not allowed in workplaces and public places.
6. Workplaces, staff dining places and warehouses should be civilized and clean. Main and non-staple foods are separated, raw and cooked separately, and kitchen utensils and tableware are disinfected once, twice and three times.
7, familiar with water and electricity steam process, in strict accordance with the operating procedures, can correctly use all kinds of kitchen and bathroom, electrical appliances, fire protection, facilities.
8. Advocate smiling service and try to meet the requirements of employees. If it is difficult for a while, explain patiently, have a correct attitude, and don't quarrel with employees for any reason.
9. Pay attention to improvement and improvement, listen carefully to the opinions of employees and communicate the situation, especially listen carefully to the opinions of the Esophageal Committee on a regular basis and make serious improvements. Participate in benign interaction, mobilize various positive factors, and jointly build our workers' home.
Public canteen management system 4 I. Principles of material procurement:
1, canteen materials procurement must be carried out by two people at the same time, one is responsible for payment and the other is responsible for registration details.
2. After the materials are purchased back to the project, they will be counted by the chef, put into storage by the chef and signed by three people.
3. The project department office should register the people who eat three meals a day and count the number.
4, at the end of each month to the canteen inventory, accounting expenses.
5. The office of the project department will randomly check the food purchased from the canteen every week, and the contents of the random check are: food quality and weight. Reject unqualified food and deal with it according to regulations.
6. No one is allowed to take anything from the canteen for any reason.
Second, the chef's code:
1, chefs must apply for health certificates before taking up their posts, strictly abide by company regulations and pay attention to personal hygiene.
2. Be sure to check whether the food is spoiled or not at work, and handle it in time when problems are found.
3. Strictly follow the food hygiene requirements to prevent food poisoning.
4. After washing, the tableware should be arranged and placed regularly.
5. Work in strict accordance with food standards.
6. The whole cooking process must be carefully cleaned and supplied in good quality and quantity on time.
7, cleaning every day, cleaning three times a month, to ensure that the operating room and canteen environmental sanitation.
Third, the staff dining meeting.
1. Employees must queue up for cooking and accept the management of canteen staff.
2, stone thorns, leftovers, do not pour into the vegetable pool, should be poured into the designated trash can.
3, thrift, eat as much as you can, and put an end to leftovers.
Public canteen management system 5 This system is formulated in order to create a good and comfortable dining environment, implement the company's care for employees, and combine the current operating conditions of the company's canteens.
Scope of application: all employees and canteen staff who eat in the company canteen.
A, restaurant staff management system
1, the staff must hold the Health Certificate.
2. The daily food purchased by the buyer must be fresh and within the shelf life; The chef must carefully clean up the whole cooking process and supply it on time, with good quality and quantity.
The cook should separate raw food from cooked food and try not to eat cooked food overnight.
All utensils, pots and pans in the kitchen should be cleaned and disinfected after use every day.
5. The buyer fills in the food purchase list every day and submits it to Zhang Ning, Minister of Finance, for signature every Friday.
6. The chef hands in next week's food every Saturday.
7. The number of people who eat every day is decided by Xue Nana of the Finance Department, and they will arrive at the restaurant before 9: 30 in the morning.
8. Lock the cabinet before coming off work, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power supply.
Second, the restaurant dining personnel management system
1. Employees eat strictly according to the dining time in the restaurant: lunch: 12: 00— 13: 00. Cost 12 yuan/ton, the company subsidizes 4 yuan and 8 yuan for each employee.
2. Check in the meal fee. Diners check in every day, and the fee is paid by Xue Nana, the financial office, every Friday.
3. Employees must queue up to cook/cook, eat as much as they can, practice the principle of economy and put an end to waste.
4. After eating, you must arrange the desktop separately, pour the food residue into the designated trash can, and put the tableware in the designated position. You can't put it anywhere.
Smoking is forbidden in restaurants.
Three. Hygienic requirements of canteen: all canteen areas should be clean and hygienic.
1, the canteen should be neatly arranged, the garbage should be cleared in time, and it is forbidden to put things anywhere to ensure the smooth passage.
2, the dining room must be bright doors and windows, metope without stains, no cobwebs, no mosquitoes and flies, no smoke.
3. The floor, desktop and operation table in the canteen should be clean, free of sundries, accumulated water and dirt, and the cooking utensils should be clean, neat and spotless.
4. Clean every Friday to ensure a clean kitchen environment.
* * * canteen management system 6 1, kitchen staff must hold health certificates, and it is strictly forbidden to work in the kitchen. Pay attention to personal hygiene at work, wash your hands frequently and leave no nails. Smoking, drinking and spitting are prohibited at work. Cooking personnel must wear protective equipment (work clothes and hats) correctly, pay attention to public health and personal hygiene, and wear masks during working hours.
2, the kitchen staff must check whether the food has deteriorated, stale phenomenon, found that the problem handled in time. Strictly abide by food hygiene requirements to prevent food poisoning.
3, kitchen staff in their work according to their own ingredients, and strive to achieve color, taste, pattern, variety diversification. The ingredients must be carefully cleaned and supplied in good quality and quantity on time.
4, the kitchen staff have the obligation to maintain the staff dining discipline, and ask the dining staff to line up for dinner in order.
5. The kitchen staff should reasonably control the cost, use and handle the ingredients in line with the principle of avoiding waste, and reasonably handle the food and materials left every day. It is strictly forbidden to waste the company's property, otherwise it will be punished according to the situation.
7. The facilities and appliances in the kitchen operation room should be placed in an orderly manner, with no sewage and sundries on the ground. Tableware should be cleaned after use, and garbage should be cleaned in time; The canteen should be clean and hygienic to ensure that the canteen meets the prescribed standards. The oil dirt of the range hood should be cleaned regularly, and the discharged dirty oil should be properly handled. Special attention should be paid to cleaning the lower inner side of the work kitchen table and kitchen cabinet and the dead corner of the kitchen.
8. In order to prevent the sink and sewer from clogging, all employees will pour food residues into the sewage bucket after eating, and it is forbidden to pour food residues into the sink.
9, canteen in the library materials must be classified neatly; The stored food is marked with the date of purchase; Regular inspection, timely treatment of food that has deteriorated or exceeded its shelf life; The warehouse floor should be kept dry and ventilated, and it is forbidden to store toxic and harmful substances and personal daily necessities; No one is allowed in without the manager's permission.
10. Employees must use the meal fetching tools provided by the company during the meal fetching process. It is forbidden to put hands and personal tableware into public meals, vegetables and soup pots; Contact containers and containers should be used separately, stored in a fixed location, cleaned and kept clean after use.
1 1. 50 yuan will be fined for one violation, and the whole company will be informed criticism.
12, the kitchen staff should do a good job in the safety management of the canteen and strictly abide by the operating procedures. Flammable and explosive articles shall be used and placed according to regulations. Close the doors and windows before coming off work, and check whether all kinds of power switches and equipment are closed.
13. All employees of the company have the right to report those who violate this regulation, and the company will reward the whistleblower according to the situation.
14, daily cleaning, keep the operation room clean and tidy.
15. After food processing, the waste and garbage should be cleaned in time, and the ground should be cleaned. Garbage must be removed on the same day.
16 cookware, tableware and food processor should be cleaned and disinfected in time after use.
17, the sewer must be kept open at all times, and there is no dirt deposition.
18, we must do a good job of preventing rats and flies.
19, cleaned once a week. The walls and roofs are clean, free of dust and cobwebs.
20. Daily cleaning of work clothes. Do not wash or dry clothes in the operating room.
2 1. After the food is served, the dining room must be clean and sanitary, the desktop should be clean and free of oil stains, and the ground should be clean and free of sundries and water. ?
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