School Canteen Contracting Plan (1)

1. Business Philosophy and Business Objectives

1. Business Philosophy: The canteen is the place where teachers and students at school use the teaching process Under the premise of safety, hygiene and comfort in the food and dining process, with appropriate profit levels, high-quality and fast services, under the leadership and supervision of the school, we will serve the lives of teachers and students well.

2. Business objectives

(1) Effectively protect the lives of all teachers and students, configure the business scale according to an average daily dining level of 250 people, and leave enough services to guarantee the supply of 500 people Space;

(2) Meet the minimum requirement of the average weekly dining standard of 100 yuan/person;

(3) Ensure that the school’s investment recovery goal for the canteen is completed. < /p>

　Ⅱ Inspect and supervise the health and safety work in the canteen;

Ⅲ Check and evaluate the quality of service varieties;

Ⅳ Coordinate the dining order of students.

2. The operator implements computerized management and provides the school with detailed consumption and accumulation of all material costs on a monthly basis to provide detailed supervision basis;

3. Cooperate with the student union and Faculty and staff representatives establish a mutual trust and communication system, conduct "three fixed" (fixed-time, fixed-point, regular) consultations, and jointly run the canteen.

3. Business estimation

1. Business indicators:

Annual operating income from meals is 6.5-9.35 million yuan (the actual number of dining days is based on 26 days per month) , 10 months per year);

Material costs account for 65%;

Fuel costs account for 10% (water, electricity, coal, gas);

< p> Labor costs account for 10%;

Operation and management expenses account for 8%;

Profit 7% (including corresponding contracting and management expenses, etc.).

2. Funding indicators:

The corresponding equipment is provided by the school, and the operator is responsible for investing 100,000-200,000 working capital.

IV. Operation and management measures

1. Measures to ensure food safety and ensure food safety:

ⅠThe canteen signs a safety responsibility certificate with the school, and according to the food hygiene Organize production and operations in accordance with the laws, product quality laws and school requirements, provide safe food, and ensure food safety;

Ⅱ Establish an internal control system for operators, equip full-time food hygiene and quality supervisors, and implement health and safety responsibilities to Individuals;

ⅢEstablish a food safety early warning system, post all systems on the wall, report problems to the school and relevant departments immediately, take timely first aid measures, and strive to minimize losses;

IV. Kitchen sanitation should be done well, tableware should be fully disinfected every day and every meal, and staff should hold health certificates to work;

V. Vegetables, meat, oils, etc. have all been certified by relevant departments;

VI On the basis of ensuring the provision of pollution-free food, we strive to provide green catering throughout the process.

2. Ensure the variety of colors, improve heat preservation and freshness measures, and ensure the quality of dining:

Ⅰ Provide a rich variety of pastries, dairy products, fruits and other snacks and ensure that they are provided according to the recipes recommended by primary and secondary schools Meat fiber, crude fiber, vitamins and other dishes and dishes are prepared with reference to the unique eating habits of the Chongqing area for breakfast, lunch and dinner based on the carbohydrate, calorie and energy standards provided by nutritionists, and are provided at the appropriate time. Recipes for Hunan, Cantonese, Fujian and Western dishes are announced every Saturday;

Ⅱ Provide snack service for students after evening self-study, and provide food and drink before bed according to the recommendations of nutrition experts;

　ⅢSelect sandwich insulation and fresh-keeping equipment that meets hygienic standards as utensils and provide corresponding packaging services;

ⅣEstablish a food quality complaint box and communicate with relevant student leaders of the student union every week to regularly review the meals The quality, such as temperature, variety quantity, etc., will be randomly checked and feedback will be provided to the school.

3. Fast food store service:

ⅠExcept for breakfast and late night snacks, the rest adopts the semi-finished dish supply model of fast food stores to cope with the concentration of about 45 minutes each at noon and afternoon. Serving meals;

Ⅱ The store layout is in a neat and unified pattern, and beverages and corresponding cashier services are provided;

Ⅲ In order to increase the usable value of the canteen, tabletops are provided during non-dining hours To facilitate reading and small gatherings of teachers and students, and provide corresponding snack food supplies.

IV. Provide clean tableware and background music services;

V. Canteen service staff wear uniform clothes and serve with a smile.

4. Cost and expense management:

Ⅰ Dedicated procurement personnel to respond to changes in the vegetable market at any time, and maximize the selection of purchase channels within the range of freshness preservation time;

Ⅱ Establish and improve the internal control system, conduct quantitative management of all material costs, reflect the purchase, sales, processing, and inventory of material costs on a daily basis, and make timely replenishment measures to eliminate favor goods and favor prices. All incoming goods must be weighed and priced, measured on a daily basis, inventoried monthly, and the quantity and length processed in a timely manner.

5. Waste disposal:

Ⅰ Waste is classified and collected at designated points;

Ⅱ The sewers are properly maintained and no waterlogging occurs;

ⅢEffective oil fume recovery without polluting the surrounding air.

5. Establish and improve supporting management systems:

Establish contract target management, food hygiene and safety, safety operating procedures, and job responsibility systems for each link within one month of starting operations. , spiritual civilization construction, internal employee rewards and punishments and other six management systems, so that business management behavior can be followed. Each system is bound into a book and a copy is submitted to the school.

School canteen contracting plan (2)

1. Business philosophy and business goals

1. Business philosophy: The canteen is the place where teachers and students at school use the teaching process Under the premise of safety, hygiene and comfort in the food and dining process, with appropriate profit levels, high-quality and fast services, under the leadership and supervision of the school, we will serve the lives of teachers and students well.

2. Business objectives

(1) Effectively protect the lives of all teachers and students, configure the business scale according to an average daily dining level of 250 people, and leave enough services to guarantee the supply of 500 people Space;

(2) Meet the minimum requirement of the average weekly dining standard of 100 yuan/person;

(3) Ensure that the school’s investment recovery goal for the canteen is completed.

2. Harmonious management model

1. The school participates in canteen management and guides canteen operation and management:

(1) Supervise and approve service varieties and prices ;

(2) Inspect and supervise the health and safety work in the canteen;

(3) Spot-check and evaluate the quality of service varieties;

(4) Coordinate students Dining order.

2. The operator implements computerized management and provides the school with detailed consumption and accumulation of all material costs on a monthly basis to provide detailed supervision basis;

3. Cooperate with the student union and Faculty and staff representatives establish a mutual trust and communication system, conduct "three fixed" (fixed-time, fixed-point, regular) consultations, and jointly run the canteen.

3. Operation and management measures

1. Measures to ensure food safety and ensure food safety:

(1) The canteen and the school sign a safety responsibility letter, according to Organize production and operations in accordance with the requirements of the Food Hygiene Law, Product Quality Law and the school, provide safe food, and ensure food safety;

(2) Establish an internal control system for operators, equip full-time food hygiene quality supervisors, and ensure food safety. Safety responsibilities are assigned to individuals;

(3) Establish a food safety early warning system, post all systems on the wall, report problems to the school and relevant departments immediately, take timely first aid measures, and strive to reduce losses to Minimum level;

(4) Do a good job in kitchen sanitation, tableware should be fully disinfected every day and every meal, and all staff should hold health certificates when working;

(5) Vegetables, meat, Oils, etc. have been supervised by relevant departments;

(6) On the basis of ensuring the provision of pollution-free food, we strive to provide green catering throughout the process.

2. Ensure the variety of designs and colors, improve the heat preservation and freshness preservation measures, and ensure the quality of dining:

(1) Provide a rich variety of pastries, dairy products, fruits and other snacks and ensure that they are recommended by primary and secondary schools The recipes provide a variety of dishes and dishes such as meat fiber, crude fiber, vitamins, etc. The breakfast, lunch and dinner are based on carbohydrates, calories and energy standards provided by nutritionists. The recipes are published every Saturday;

< p> (2) Provide meal services for students after evening self-study, and prepare food and drink supplies before bed according to nutrition experts’ recommendations;

(3) Use sandwich insulation and fresh-keeping equipment that meets health standards as utensils, and provide Corresponding packaging services;

(4) Set up a food quality complaint box and communicate with relevant student leaders of the student union on a weekly basis, conduct regular spot checks on the quality of meals such as temperature, variety and quantity, and provide feedback to the school.

3. Fast-food store services:

(1) Except for breakfast, the rest adopts the semi-finished dish supply model of fast-food stores to cope with the concentrated supply of about 45 minutes each at noon and afternoon.

(2) The store layout is in a neat and unified pattern, and beverages and corresponding cashier services are provided;

(3) In order to increase the usable value of the canteen, non-dining Desktops are provided to facilitate reading and small gatherings for teachers and students, and corresponding snack food supplies are provided accordingly.

(4) Provide clean tableware and background music services;

(5) Canteen service staff wear uniform clothes and serve with a smile.

IV. Management of Food Samples and Samples

Food samples and samples are an effective measure to prevent food poisoning in teachers and students, and are an important basis for testing whether food poisoning occurs. In order to ensure food hygiene and safety for teachers and students, a food sample retention and tasting system has been formulated.

1. Keep a sample of the food for each meal, and mark the name of the dish, date, time, etc. on the sample container.

2. A sufficient amount of food samples (not less than 100 grams) should be kept and stored in a special refrigerator at a temperature of about 2-8 degrees Celsius.

3. Insist on trying meals every day. The management staff will designate special persons to taste the meals separately, and register them item by item according to the "Registration Form for Food Sample Tasting".

4. Meal samples must be retained for 48 hours.

5. School leaders in charge conduct random inspections from time to time and record the conditions in the canteen according to the menu of the day, and check them one by one. If it is found that the canteen does not insist on trying the meals and retaining samples, it should be managed according to the school's safety responsibility objectives and canteen hygiene responsibilities The accountability system will hold relevant personnel accountable.

5. Waste disposal:

1. Waste is classified and collected in a centralized manner, and designated recycling points are designated by dedicated personnel;

2. The sewers are properly maintained and no waterlogging occurs;

3. The oil fume is effectively recovered and does not pollute the surrounding air.