How to do a good job in canteen management 1 (1) Improve ideological understanding and consciously do a good job in canteen management.
Canteen managers constantly improve the quality of work and strive to meet the growing needs of cadres and workers around the working goal of "no small matter is received, leaders are assured and the masses are satisfied". Listen to the opinions and suggestions of cadres and workers in office, sub-bureau and hall on the construction and management of government canteens, base on the actual work, face up to the lack of work, and consciously grasp and improve the management of government canteens.
(two) to further improve the management system, increase implementation.
First, further strictly standardize and implement the canteen hygiene management system. Strict management of canteen personnel in and out of the kitchen, do a good job of health protection; Strictly manage the quality of canteen dishes, improve and implement the classified cleaning system of ingredients, and standardize the cleaning times and disinfection management of tableware; Strictly carry out regular cleaning of canteens and investigation of potential safety hazards. The second is to further standardize the canteen personnel access system. Strengthen the management of the newly hired staff in the canteen, and strictly control it. The staff in the canteen must have qualified health certificates and re-examine them regularly. At the same time, pay attention to the introduction of high-level talents, try to hire nutritionists and other staff with professional qualifications to improve the level and quality of meals.
(3) Strive to improve the service quality and further improve the service level of the canteen.
First, strengthen the training of canteen staff to further improve their service awareness and ability. On the basis of regularly or irregularly hiring professionals in cooking, nutrition and other fields to carry out special education and training for staff, organize staff to visit and study in departments or institutions with better canteen management, and make on-the-spot investigations to make up for the shortcomings. On the other hand, enrich the training content. Pay attention to the cultivation of service concept, enhance the service consciousness of all canteen staff and consciously optimize service work; Pay attention to the training of service skills, especially improve the cooking level and nutrition allocation level of canteen chefs, and effectively improve the quality of meals; Pay attention to the cultivation of management ability, and further improve the overall quality and level of canteen management and service through systematic training of managers.
The second is to investigate the service quality and suggestions, adjust the types of dishes, and try to take care of different needs. By designing and distributing questionnaires, face-to-face consultation, etc. Carefully collect and sort out opinions on the construction and management of government canteens, analyze and summarize the information of diners' taste characteristics, preferences and taboos, eating habits, food intake, etc., and further improve the pertinence and selectivity of meals in combination with the actual situation of canteens, so as to take care of the needs of different diners as much as possible, especially the health and nutrition needs of most people.
Third, do a good job in the propaganda and guidance of dining in the canteen, and further enhance the awareness of saving of cadres and workers. By hanging big-character posters and famous sayings in the canteen, we will vigorously create an economical atmosphere and guide the canteen staff and diners to consciously cultivate the consciousness of saving, so as to truly "have a porridge and a meal, and be diligent in thinking; Half a silk and half a wisp, it is difficult to save material resources. "
The fourth is to improve the assessment and reward and punishment system of government canteens, and further stimulate the enthusiasm and initiative of canteen staff. Strengthen the supervision and assessment of canteen staff, standardize the management of canteen workflow, and improve the quality of canteen construction and management. For employees with excellent assessment results, necessary incentives can be given by praise, reward, salary increase and other appropriate means. For staff with poor assessment, they can also be dealt with through criticism, so as to enhance the enthusiasm and initiative of all staff and jointly improve the management level of government canteens.
(4) Strengthen the informatization construction of government canteens and improve the scientific management level.
On the basis of fingerprint machine management, give full play to the application level of tax system informatization construction achievements in the construction and management of government canteens. Combined with the actual work, the canteen management will be included in the scope of information monitoring, and the supervision of all aspects of canteen management will be strengthened. By carefully finding and eliminating management risk points, the management and construction level of canteens will be further improved. Explore innovative ways and means of canteen management, constantly promote the standardization process of government canteen management and improve the scientific management level.
How to manage the canteen well? Importance of food hygiene and safety management in school canteens
School is a special unit, and students are a special consumer group. The food safety management of school canteens is related to the health of students, the development of schools, the improvement of teaching quality and social stability. Worryingly, in order to gain more profits, school canteen owners in some areas ignore children's health and even sell expired products, which has caused serious hidden dangers to students' food safety. As a supervisor, how to play our supervisory role in the daily management of school canteens has become an urgent problem for our supervisory department.
Second, the current problems of food hygiene in school canteens
(A) insufficient attention, imperfect management mechanism. First, a few schools and responsible persons do not know enough about the food safety work in school canteens, and there is a paralyzed thought that "this has been done for many years and there is no big problem"; Second, the food safety management system in some kindergartens is not perfect, and the division of responsibilities is not clear and not implemented. Third, some school canteens have not perfected food procurement, warehouse management, health and epidemic prevention systems. Although some schools have established corresponding supervision systems, they are shelved and cannot be effectively implemented.
(B) poor basic conditions, canteen facilities are not up to standard. Some schools did not carry out canteen hardware construction in accordance with the requirements and regulations. The concrete manifestations are as follows: the food refrigeration facilities in the raw material warehouse and the operation room are insufficient, the tableware washing, disinfection and cleaning facilities can not meet the needs, the canteen is not closed, the food processing console is simple because of its ugliness, and the infrastructure such as disinfection, dressing, corrosion prevention, rat prevention, fly prevention, dust prevention and sewage discharge, garbage storage, garbage treatment, refrigeration and preservation is not perfect; There is no strict functional division in the operation room, raw and cooked foods are mixed and piled up, the layout of the operation room is unreasonable, the coarse and fine processed foods are mixed, and the chopping board (pier) and raw and cooked knives (meat and vegetables) are mixed; There is no separate cold dish making operation room that meets the hygiene requirements; Employees have not received health knowledge training, and their mobility is great, which brings great hidden dangers to the food safety of school canteens.
The phenomenon of privatization and commercialization of canteens. Some school canteens are profitable through contracting and subcontracting. In order to reduce investment, reduce costs and pursue maximum benefits, funds are deducted from grain procurement and Jerry-building is carried out in the course of operation, resulting in insufficient quantity and low quality of grain. For example, in the procurement of food and raw materials, try to purchase cheap and bulk food, and do not require vouchers and tickets for bulk food procurement, and share tax evasion benefits with suppliers to reduce costs, so the quality of food and raw materials is difficult to guarantee.
(4) The operation is not standardized and the canteen management is lax. First, the canteen and food safety personnel are mostly retired teachers, who do not have the corresponding professional quality and are highly mobile. Second, the training is not enough and the assessment is not strict. Training is limited to meetings, thinking that food safety knowledge is enough, and there is no special training on food operation process and operation skills.
Third, how to standardize and strengthen the management of food hygiene and safety in school canteens
(1) Strengthening government responsibilities and ideological education. The responsibility of food safety in school canteens is more important than Mount Tai, which is an important content of creating a "safe campus". To implement food safety education in schools, schools must raise the awareness of leaders and cadres at all levels, clarify the responsibilities of departments and personnel at all levels, standardize the hardware construction of school canteens, strictly control all aspects of food safety, and ensure the food safety of teachers and students.
(two) to strengthen and improve the mechanism, clear responsibilities. Ensure school food safety from the system. To do a good job in school food safety, we must improve the responsibility system, so that the responsibility goes to people and is grasped to the end. The so-called responsibility to people means that everyone is in charge, some people are in charge, and some people are grasping the ring; The so-called responsibility in the end means that everyone is responsible, responsible to the end, and if something goes wrong, investigate the responsibility to the end.
(3) Strengthen the investigation of food safety hazards in canteens. Each school (park) director must carry out 2 inspections and investigations on food safety in school canteens every week, and organize relevant personnel to study food safety in school canteens every month; The leaders in charge of logistics and safety of the school go to the school canteen for inspection and investigation at least three times a week; The head of the school (park) and the leader in charge of logistics must go deep into the market every month to understand the market and master the procurement of food raw materials in the school; The food hygiene safety officer must go deep into the school canteen to supervise every meal, find problems in time, rectify them in time, and make daily inspection account records. All primary and secondary schools and kindergartens must arrange special personnel to be responsible for the daily morning inspection of canteen staff, make a good record of morning inspection and keep it properly for one semester. The canteen staff should take the initiative to report whether there is fever, diarrhea, hand injury, vomiting and so on every day. Any staff with fever, diarrhea, hand injury, skin eczema, sore throat, vomiting and other reactions should leave their posts temporarily and be treated in time, and take up their posts with the hospital certificate after their health is restored.
(4) Strengthen the management of contracting, subcontracting and trusteeship of canteens. School canteens should aim at serving teachers and students, adhere to the principle of standardized operation and a slight balance. For contracted, subcontracted or entrusted canteens, safety management should be strengthened, and it is best for schools to operate them themselves to avoid cutting corners in order to obtain profits in private operation.
(5) Strengthen food safety in canteens. First, strictly control food procurement. It is necessary to establish a purchase ledger, obtain a ticket, obtain the supplier's contact phone number and ID number, and check and accept the purchased food one by one, with a special person in charge, and pass the first pass. The second is to strictly control the cleaning of food raw materials. All kinds of food raw materials must be cleaned separately, and raw materials, semi-finished products and finished products must be cleaned in different containers. The third is to strictly control food processing. All foods, whether steamed, boiled or fried, should be thoroughly cooked to prevent improper cooking and pollution of raw and cooked foods. Cooking personnel must use fresh raw materials, and never process raw and auxiliary materials that are deteriorated, mildewed or moth-eaten. The fourth is to strictly control the quality. Resolutely prohibit the use and sale of unqualified, unsanitary and unsafe food, and strictly implement the 48-hour food sample retention system. Fifth, strictly control disinfection, tableware should be strictly disinfected, cooked vegetable pots and cookers should be disinfected before opening the window to sell vegetables, and someone should be in charge. All dining utensils in the canteen should be disinfected once, twice, three times and four times. Sixth, strictly control storage. All food raw materials must be stored in a special storage room; Food must be separated from raw and cooked food, from finished products and semi-finished products, and from sundries and medicines. Seventh, strict hygiene control. Carry out personnel, objects, timing, quality, division of labor and responsibility for the sanitation of canteen and surrounding environment; Canteen employees must wear work clothes when they go to work, and they should wash their hands frequently, cut their nails, take a shower and have a haircut, and change their underwear and work clothes. Eight is to strictly control supervision. The above seven links must be clearly defined, carefully supervised and recorded in detail, and cannot go through the motions.
(6) Strengthen the emergency disposal of school canteens. Strengthen the school food safety emergency plan to ensure that in all possible major and emergency situations, the specific personnel are properly handled, the management personnel are organized in an orderly manner, the * * * personnel have strong command, and the information feedback is timely and unified, so as to minimize the losses and reduce the impact.
How to do a good job in canteen management from the perspective of cost 3 2. 1
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 procurement process, procurement personnel should adhere to the principle of "shopping around" and strive to buy inexpensive edible materials on the premise of ensuring the quality of edible materials meets the requirements. 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.
2.2 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.
2.3 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 education and living environment between employees is very different. Some employees like "heavy taste" food, while others like light food. This requires the canteen staff to reasonably coordinate the different needs of the workers for meals, match the meals as reasonably as possible, meet the needs of all employees' tastes, and ensure that employees can actively participate in their work after eating comfortably.
2.4 Pay attention to details, mostly for 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.
In addition, in order to improve the overall level of canteen management, enterprises should also create a good dining environment for employees in combination with the actual development, and strengthen communication and cooperation between employees and canteens in combination with modern scientific and technological innovation management methods, so as to lay a solid foundation for comprehensively improving the management level of canteens.
How to manage the canteen well? The canteen is a place for students to eat, and keeping the environment clean and hygienic is an important link to ensure students' normal eating and food hygiene and safety. To this end, this restaurant health management system is formulated:
1, canteen staff must be in good health and teachers with infectious diseases (such as hepatitis and tuberculosis). ) It is forbidden to enter the canteen.
2, canteen staff must ensure that the canteen, stoves, work stations and other health. There must be no dust, and the ground must be kept clean and free of dust.
3, canteen cookware must be cleaned and disinfected on the same day after use, and put in order.
4. The tableware in the canteen must be cleaned and disinfected with detergent before it can be reused.
5, canteen staff, shall not let other teachers and outsiders into the canteen.
6. In case of health and safety accidents caused by teachers' dereliction of duty and negligence, depending on the circumstances, they shall be given punishments such as criticism and education, withholding the living allowance for the current month, withholding the year-end target award, etc. If the circumstances are serious and violate the law, they shall be handed over to judicial organs and held accountable.
7. Specifications, performance, storage precautions, quality and shelf life of all kinds of goods and foods in stock.
8. The accounts are consistent, that is, the inventory accounts are consistent, and the warehousing records are consistent with the physical objects.
9, the storage of all kinds of items in the library meets the requirements. Separate raw and cooked, separate varieties, and store all kinds of items away from the wall and the ground.
10. Items and food supplies with quality problems are not put into storage.
1 1. The principle of first-in first-out should be adhered to in the delivery of goods.
How to manage the canteen well 5 1, catering management
Foreign guests need to send out the guest menu through the company office, and the canteen can accept it;
Without special circumstances, the canteen should ensure that meals are served on time, and the dining staff should observe the meal time;
After eating, employees must pour the remaining meals into the sewage bucket and must not leave the remaining meals on the dining table.
2. Food hygiene management
Leftovers are left on the table.
All kinds of vegetables, seafood, etc. Should be washed before cutting, no sediment and debris, no mildew deterioration, to prevent food poisoning;
All kinds of food should be stored separately, and the main and non-staple food, raw and auxiliary materials (food to be processed) and finished products should be stored separately. Food should not be mixed with sundries to prevent cross-contamination of food.
The canteen staff must have a physical examination once a year according to the requirements of epidemic prevention, and those who fail to pass the examination may not take up their posts;
Keep the dining room clean and tidy, such as stoves, cookers, chopping boards, dining tables, etc. Clean and tidy, the ground is free of oil, odor and sundries.
3. Equipment management
Cooking equipment and so on. A management account should be established, the responsibilities of custodians should be clearly defined, and maintenance should be strengthened to ensure that the equipment is in good condition;
Strengthen the education of caring for public property. Whoever intentionally defaces or destroys the public facilities of the restaurant shall be fined 500 yuan at the highest price.
4. Daily work management
Strict inspection and acceptance of incoming goods. Food and raw materials must be bought by two or more people. The purchased food raw materials can only be used or put into storage after they are qualified by the competent person, and the list should be signed by the competent person for future reference.
Make canteen revenue and expenditure report every month, keep balance and report to the competent department;
The canteen staff must perform their duties and wear work clothes and working caps during working hours according to regulations; Abide by all rules and regulations and complete all tasks with the goal of quality service.