In order to do a good job in the contract management of your company's canteen, the following scheme is formulated: 1. My resume: (omitted) 2. Contracting advantages: 1 I have been engaged in the catering industry for many years and served as a chef for many years, with rich professional knowledge; 2. In 2007, he presided over the contracting of * * * * canteens, which was affirmed and praised by customers and had management experience in contracting canteens by large enterprises. 3. We have an experienced team of chefs, who can make Shandong cuisine, Sichuan cuisine and other dishes, and have wide adaptability to meet the needs of different tastes. Third, the contract cost analysis (see the table below for details) The monthly self-operated contract of the project can save money. Because the kitchen staff are employees of this enterprise, the salary has been rising from entry to retirement, and it is difficult to improve the business level. Professional training and human resource management system have been improved in the competition. Self-employed 10, average salary 1.300 yuan, contract worker 8, average salary 1.000 yuan, savings1.300 *1.000 * 8 = 50. All the raw materials are purchased by ourselves. It costs 80,000 yuan for self-purchasing and 70,000 yuan for signing up for purchasing. Business savings: 80,000-70,000 yuan = 1 10,000 yuan. Cooking techniques remain unchanged, and there is no professional research, and the dishes are monotonous. Professional chef, reasonable diet, variety. The management from the buyer to the operation manager are all employees of the company, which is difficult to manage. Strict management system can reduce waste, reduce costs and improve efficiency. According to the two managers, the salary of the administrator can save 3000 yuan, and the monthly fuel cost is about 3000 yuan, which is quite wasteful. Through scientific cooking methods, the company can save 3500 yuan in self-managed fuel and 2500 yuan in contracted fuel. Total savings: 3500-2500 = 1000 yuan. Taking 500 people as an example, the monthly savings are about 228,000 yuan per year for your company. 4. Cooperation mode: 1. Your company provides kitchen, dining room, kitchen utensils and equipment, as well as water, electricity and fuel costs. (It can also be decided according to your actual situation) 2. Your company has the conditions to provide accommodation rooms for employees as much as possible. 3. We will apply for kitchen equipment that must be added or replaced during the contract period, and will be responsible for adding after your company agrees. In case of man-made damage during operation, we will compensate according to the price, except for natural losses. 4. The salary, welfare and other expenses of canteen staff shall be borne by us. 5. Settlement method: settlement shall be made according to the actual credit card amount, once a month. Operation and management process of intransitive verbs: (1) The canteen staff shall implement the post responsibility system, with their own responsibilities, mutual cooperation and mutual supervision. (2), raw material procurement 1, periodic menu plan: according to the chef's scientific collocation, send it to the factory for approval one week in advance. 2, to achieve fresh and high-quality national food hygiene standards, first of all, all food raw materials are purchased from regular manufacturers, raw materials are carefully selected, oil comes from regular brands in supermarkets, meat is purchased from regular slaughterhouses, quarantine certificates are provided every day, and vegetables are purchased from vegetable bases. Rice and seasoning products come from units that meet relevant standards. Food implements the "four noes" system; The buyer does not buy rotten, expired or three-free raw materials; B. The warehouse inspector will not accept rotten, expired or three-no raw materials; C. Processing personnel do not use, expire or have no raw materials; D the service personnel do not sell, expire or have no food. (3), food acceptance by the specialist is responsible for the acceptance every day, to ensure that there is no shortage, good fresh vegetables; Meat dishes will not go bad; The seasoning meets the specification requirements and is within the shelf life. (4), food storage and processing cleaning 1, food storage vegetables, meat dishes are all on the shelves, not directly landing. Put meat and vegetables in the refrigerator, raw and processed separately, and put them neatly and regularly. According to the hygiene standards, there are obvious registration marks and production dates. Food storage implements "three isolation": raw and cooked isolation; B food is separated from sundries and medicines; C finished products are separated from semi-finished products (1). Perishable foods such as meat must be kept at low temperature, and secondary freezing is strictly prohibited after thawing. (2) The storage of mouldy foods such as rice should be dry and moisture-proof. (3) Oil, salt, sauce, vinegar and other condiments should be covered. (4) Food storage should be neatly arranged according to the warehouse receipt, production date, category and the principle of "first in first out". 2, food processing according to the class processing, vegetables cut first, pick out the yellow, rotten leaves, meat processing as required. 3, food washing meat and vegetable washing pools are separated; Soak vegetables for 30 minutes before washing them. Meat dishes should be washed in a fixed pool, sorted and placed neatly, picked out and washed, and all put on the shelves. (5) Food cooking should strictly prevent pollution during the cooking process, and attention should be paid to thorough cooking during the secondary cooking of semi-finished products. Strictly abide by the time and temperature standards for food preparation, cooking and storage. A cooking needs to pay attention to thorough cooking; B, shorten the turnover time of dishes as much as possible, and cover the dishes to prevent pollution. C if you really need to store food in the refrigerator, be sure to wait until the food is completely cooled before putting it in the refrigerator. D If you want to wash the pickled food with starch every other day, you can't add cooking wine and eggs to prevent the food from going bad. The cooking of similar foods is diversified. (6) Dining clothes 1, changing clothes for the second time, washing hands and disinfecting, and wearing clean clothes, hats, gloves and masks. 2. Put away the cooked food and paste it. 3. Maintain a good service attitude when dining, ask employees to choose dishes actively, and smile warmly when serving. 4. Designate a person to be responsible for the hygiene of the dining room and dining table during the meal. 5. During the meal, ensure that there is a waiter to serve the employees in the cooked food room. (7) Cleaning and environmental sanitation of tableware restaurants 1. First, tableware and cookware are placed in categories, and the "four passes" are implemented: one brush, two washes, three disinfections and four cleanings, and they are placed neatly at fixed points. 2. The canteen environment should be clean and tidy, and the desktop and floor should be kept clean and disinfected. Clean every meal, twice a week. 3. Kitchen Hygiene (1) Clean the stove, workbench, container and sink regularly every day. (2) The facilities shall be clean, bright, free of sundries and satiny. (3) the desktop, doors and windows, shelves are clean, and the ground is clean without water and "four pests". (4) Cooked food containers can be used only after disinfection. (5) All kinds of utensils and rags must be used for raw and cooked, and clearly marked. (6) Wash all kinds of utensils and rags in time after use, and place them for cleaning. (7) Wastes should be put into special containers and stamped in time, and feet should be cleaned in time. 4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there are no sundries. (9), refrigerator, freezer refrigerator should be kept clean inside and outside, food neatly arranged, raw and cooked separately, cooked food wrapped in plastic wrap. (10), safety education and management 1, the employees on duty do maintain valid health certificates for food employees, and strictly carry out disinfection procedures before taking up their posts. Always educate employees on food hygiene and safety, pay attention to the correct operation of tools (meat cutters, stoves, liquefied gas valves, rice cookers, water and electricity), and use fire-fighting equipment correctly. 2. Adopt institutionalized management. (1 1), the aftermath of the leave requires the personnel on duty to check and turn off water, electricity, liquefied gas, doors and windows, and make records. Vii. Service Commitment: 1, strictly abide by the provisions of the Food Hygiene Law of People's Republic of China (PRC), and all kitchen staff will take up their posts with valid Health Certificates and have a unified physical examination every year. 2. Develop flexible and diverse service methods, such as overtime, supper, holiday dinners, and cadres' meals, and make different catering plans according to the actual needs of your employees, so that employees can use and eat with peace of mind. 3. Weekly recipes are prepared by nutritionists to make the nutritional structure more reasonable. 4. Understand employees' opinions and make continuous improvement according to employees' feedback. 8. Management mode: 1. If there are sundries when we provide meals, employees have the right to ask for a return, which we will unconditionally implement and explain and apologize to you. 2. If our provision of unclean food causes food poisoning to your personnel, or causes other adverse consequences, the responsibility shall be determined by the relevant departments and the responsible party shall be responsible. Our employees must abide by the rules and regulations of your factory, and any violation will be handled by you. 4. During the contract period, subject to management and inspection, and accept and compensate for any punishment. Through the above plan, I believe I have the ability to manage your company's staff canteen, and I would like to ask your company to give me this opportunity to cooperate. I will try my best to serve your employees with the greatest sincerity. * * * July 23, 2009