Chapter I General Provisions

Scope of application of the first item

The staff canteen is a place where staff meals are made and processed. In order to create a neat, clean, safe and efficient operating environment, this system is specially formulated.

The second system summary

This system specifies the work content and requirements of the canteen.

Article 3 Management responsibilities

1. The manager of the administration department is responsible for supervising the daily work of the canteen.

2. The logistics supervisor of the Administration Department is responsible for the daily operation of the canteen.

Chapter II Job Responsibilities

Article 4 Manager of Administration Department

1, responsible for the daily management supervision and monthly revenue and expenditure audit of the canteen.

Article 5 Logistics supervisor

1, responsible for the daily management of the canteen;

2, responsible for daily food quality tracking;

3. Responsible for making and selling canteen meal tickets and issuing meal cards to employees;

4, responsible for organizing the canteen monthly inventory;

5, responsible for the financial accounting of all kinds of material costs, strengthen cost control and saving.

Article 6 Chef

1, responsible for making the required food plan (every three days is a cycle);

2. Be responsible for the acceptance of goods purchased by purchasing personnel;

3, responsible for the daily operation of food;

4, responsible for weekly cooperation with the logistics supervisor put forward all kinds of non-staple food procurement plan;

5, responsible for the comprehensive arrangement of daily canteen work.

Article 7: Help the kitchen.

1, responsible for cutting vegetables and washing dishes;

2. Responsible for cleaning and cleaning the kitchen;

3, responsible for the cleaning and disinfection of tableware;

4. Assist the chef to prepare meals in the restaurant.

Article 8 Cleaners

1, responsible for the cleaning and hygiene of the restaurant;

Article 9 canteen procurement

1, responsible for the procurement of canteen materials.

Chapter III Detailed Rules

Article 10 The standard of feeding in the canteen

Chinese food: yuan dinner: yuan

Among them, lunch is eaten by personal credit card (RMB/serving), and dinner is provided by the company free of charge.

Dining time in the eleventh canteen:

1, Chinese food: 12: 00— 12: 30 (including office management department 12: 15 for catering).

2. Dinner: 17: 30- 19: 00.

Twelfth canteen staff job requirements:

1, canteen staff must wear clean and tidy work clothes and non-slip flat shoes during working hours.

2, canteen staff must keep their hair clean and tidy, and shall not leave long nails, smoking and chatting with people.

3, canteen staff should be greeted with a smile, be polite, treat people equally, it is forbidden to quarrel with employees, listen to the opinions of employees with an open mind.

4, the staff should be familiar with fire equipment, master the rules for the use of fire equipment.

5. 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.

6, canteen staff should check the health once a year, to ensure food hygiene.

Thirteenth canteen hygiene environment requirements:

1, the canteen items should be put in order, and the garbage should be cleared in time. It is forbidden to put things anywhere to ensure the smooth passage.

2. The raw and cooked food in the canteen should be placed separately, and the purchased vegetables should be cleaned twice with rotten leaves before processing. Cooked food whose temperature exceeds 22℃ and has not been put into the freezer should not be eaten overnight.

3, the dining room must be bright doors and windows, metope without stains, no spider webs, no mosquitoes and flies, no lampblack, mesa clean, no sundry, no water, no dirt, cookware clean, neat, no stains.

4, canteen internal ground, mesa cleaning more than three times a day.

5. The external environment of the canteen should be cleaned four times a day, and the staff canteen (including the second floor and stairs) should be cleaned at any time.

6. Organize mosquito and rodent control activities on a regular basis. Tableware and food should be stored in isolation before slaughter. After the killing, it is necessary to clean up the dead corners such as windowsills and walls in time, and clean up the countertops and floors.

7, swill bucket cleaning once a day, keep clean, put an end to mosquitoes.

Article 14 Safety management

1, no one can enter the kitchen except the canteen staff without permission.

2. Kitchen cleaning products should be placed separately from condiments and dishes.

3. Set fire extinguishers in the kitchen.

Smoking is forbidden in the kitchen and dining area.

5, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents.

6, canteen staff before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc.

7, management personnel should always supervise and inspect, do a good job of anti-theft.

Article 15 Dining regulations in canteen

1. Each department shall report the dining situation every month. If you need to work overtime, you must inform the canteen staff 4 hours in advance so as to do a good job of supply.

2. The canteen does not accept cash. Temporary dining will go to the administrative department to buy tickets, and the canteen will cook with tickets (cards).

3. The employees of the company should eat at the time stipulated by the company, and it is forbidden to eat in advance.

4. Employees should dine in a civilized way, queue in an orderly way, and maintain a good dining order.

5. Employees should pay attention to the cleanliness of the restaurant, take good care of the restaurant environment, and prohibit littering and littering.

Sixteenth canteen procurement, recipients and reimbursement:

1. The Administration Department chooses regular suppliers of daily non-staple food and other materials based on the principle of high quality and low price and shopping around, and vegetables can be purchased in the wholesale market.

2. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired vegetables, condiments and meat products.

3. The purchased food must be verified by the logistics administrator, chef and storekeeper with the inspector to ensure that the account is consistent.

4. The buyer will register the purchased items on the purchasing balance sheet and make statistics.

5. Every afternoon, the canteen reports the menu of the next morning and the meal at noon that day. The keeper checks on the spot according to the requirements of the chef, and the canteen administrator receives the canteen reserve fund every week according to the regulations of the finance department, and settles with the finance department in time.

Article 17 canteen staff management

1, canteen personnel are strictly forbidden to misappropriate the purchase money, and it is strictly forbidden to underreport and overstate;

2, canteen staff should be polite, enthusiastic service, not difficult for dining staff;

3. The canteen staff should publish the recipes of the day on the whiteboard in advance, and provide dishes on time, with good quality and quantity.

Chapter iv rewards and punishments

Article 18 The kitchen rewards and punishments principle

1, abide by the company's various management regulations, and the offender will be fined 10- 100 yuan. Those with serious circumstances will be liable for compensation and dismissed.

2. Ensure to provide healthy and reasonable diet for employees, and do not buy inferior, rotten or expired food. Otherwise, the company will be dismissed and bear the corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling.

3. Ensure that the kitchen utensils and canteen are clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10- 100 yuan.

4. Provide employees with good service and high-quality meals. If effective complaints from employees are received, a fine of 20- 100 yuan will be imposed as appropriate.

5. Collect meal tickets and record meal cards in strict accordance with the dining regulations, and register foreigners. If it does not meet the registration requirements, it will be deducted 10-50 yuan.

6. The expenses for purchasing kitchen materials, dishes and seasonings must be truthfully recorded and shall not be falsely reported; otherwise, they shall be dismissed and compensate the company for losses; in case of serious circumstances, they shall be dismissed.

7, safekeeping, use canteen utensils, electrical appliances and other items, shall not be intentionally damaged. Damaged goods, it shall compensate the original value, and impose a fine of more than 50 yuan.

8. Treat diners equally. Bending the law, who has a bad attitude, will be fined 50- 100 yuan for demotion, and will be dismissed if the circumstances are serious.

9. It is forbidden to take home the dishes and tableware in the canteen, otherwise it will be regarded as corruption, and a fine of more than 100 yuan or a salary reduction will be imposed. If the circumstances are serious, it will be dismissed.

10, obey the work arrangement, report to the superior in time when problems are found, those who do not obey the work arrangement will be fined 50- 100 yuan, and those with serious circumstances will be dismissed.

1 1. Hold the party on time, and don't slack off, otherwise, give a warning and impose a fine of 50- 100 yuan, and dismiss those in serious cases.

12. Abide by the regulations on the safety management of canteens, and bring foreigners into the working area of canteens without permission, and be fined by 50 yuan, and be dismissed if the circumstances are serious.

13. Those who unite colleagues, cooperate with each other in their work, do not unite colleagues, and spread rumors in the team will be fined 50- 100 yuan, and those with serious circumstances will be dismissed.

14. Those who are active in their work and put forward reasonable suggestions will be rewarded with 20- 100 yuan for improving the efficiency or quality of the canteen, and their wages will be increased after many rewards.

15. Those who adhere to principles, dare to face contradictions, safeguard the interests of the company, and have outstanding performance will be rewarded with 50- 100 yuan, and receive multiple salary increases.

16, those whose work skills have been significantly improved and affirmed by leaders and many colleagues will be rewarded with 50- 100 yuan, and their salary will be increased after many rewards.

Chapter V Supplementary Provisions

Article 19 This system shall be formulated by the Administration Department and implemented after being approved by the General Manager. The same applies to modification or termination.

Twentieth this system is explained by the administrative department.

Twenty-first this system shall be implemented as of the date of promulgation, and the previous related systems shall be abolished at the same time.

Unit canteen management plan (2)

First, the canteen staff must hold the Health Certificate of the health department.

Two, without permission, in addition to the canteen staff, no one is allowed to enter the kitchen operation room;

Third, kitchen cleaning products should be placed separately from condiments and dishes;

Four, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents;

5. Before leaving work, the chef should close the doors and windows and check all kinds of power switches and equipment.

Six, cooking staff should be polite, enthusiastic service, not making things difficult for dining staff;

Seven, canteen chefs should abide by the company's management regulations, deal with food preparation for reasonable control, put an end to waste; At the same time, ensure to provide employees with healthy and reasonable diet, good service and high-quality meals, and do not provide inferior, rotten and expired food, otherwise the company will dismiss them;

Eight, canteen chef must ensure the cleanliness of kitchen utensils and canteen environment, such as can not meet the inspection requirements, a warning and a fine of 50-00 yuan.

Nine, canteen cooks should properly keep and use canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it is necessary to compensate according to the price;

10. It is forbidden to take home the dishes and utensils in the canteen. If a certain phenomenon is found, it will be regarded as corruption, and a fine of 100 yuan will be imposed everywhere. If the circumstances are serious, it will be dismissed.

Eleven, canteen cooks should constantly renovate the food pattern, so that the food is high-quality and delicious, eat on time, not passive, privately bring foreigners into the canteen work area;

Twelve, it is strictly prohibited for cooks to use potions to kill flies and rats without authorization, or to bring toxic substances into the canteen work area without authorization. Once found, immediately dismissed;

Thirteen, canteen cooks should take the initiative to work, and actively put forward reasonable suggestions to improve the efficiency or quality of canteen work;

Fourteen, chefs should adhere to the principle, dare to face contradictions and safeguard the interests of the company; If the work attitude and skills have been significantly improved and affirmed by the leaders and many colleagues, they will be rewarded.

Fifteen, canteen management personnel should choose regular suppliers of daily dishes, non-staple food and other materials in line with the principle of high quality and low price and shopping around;

Sixteen, the purchase should be fresh, it is strictly prohibited to buy sick pork and expired, deteriorated vegetables, condiments and meat products;

17. The dishes purchased every day must be checked and accepted by the canteen administrator and chef * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator regularly receives the canteen reserve fund according to the regulations of the finance department, and settles with the finance department in time.

Management scheme of unit canteen (3)

I. Purpose

In order to standardize the management of the company's canteen and create a hygienic, beautiful, elegant and orderly dining environment, this management regulation is formulated.

Second, the scope of application

The scope of application of this regulation is all employees of Wei Chao Company and canteen.

Third, the management department and responsibilities

1. The General Affairs Section of the Administration Department is the centralized department for esophageal management at the company headquarters, and is responsible for the daily management of the canteen at the company headquarters.

2, responsible for the daily management of the canteen, ensure the normal and orderly canteen. Management contents include: food market price evaluation and supplier selection, canteen hygiene, food quality, daily expenses, supervision of canteen staff, feedback of employees' opinions, handling the relationship between the two parties and so on.

3. Be responsible for the work efficiency, food quality and work attitude of canteen staff, reduce waste and reduce training and education costs.

4, responsible for the canteen safety and health management.

5. Be responsible for the reception (hospitality) management of the canteen.

6. Responsible for the cost settlement management of the canteen.

Four, canteen business model and subordinate relationship

1. The canteen is operated directly and unprofitable, and the company provides necessary hardware guarantee for the canteen work.

2. The canteen staff is a formal employee of the company and is managed by the General Affairs Section of the company's administration department.

Five, canteen management regulations and requirements

1, post requirements for personnel

(1) The canteen staff must obtain the Health Certificate and the chef must hold the Chef Certificate.

(2) The canteen staff must have good hygiene habits, love their jobs and love their jobs.

2, canteen staff hygiene requirements;

① All canteen staff shall have a physical examination every six months. Unqualified, not allowed to work. The expenses of physical examination shall be borne by oneself, and the results of physical examination shall be reported to the General Affairs Section of the company's administration department for the record.

(2) The personnel on duty must be dressed neatly, with a standard dress code and a neat and beautiful appearance; Uncivilized behaviors such as not wearing slippers, being shirtless and untidy;

(3) It is forbidden for the personnel on duty to wear hand ornaments and any form of hand beauty and makeup (disability); It is forbidden to keep long nails, and at the same time ensure that the nails are healthy and clean, and there is no dark nail scale;

(4) Hand diseases (onychomycosis, frostbite, chapped, inflammation, drug injury, etc.) are strictly prohibited. );

3, canteen staff job requirements

(1) The canteen staff should be gentle and polite when providing services, and have the right to criticize and make suggestions to the dining staff who violate the regulations, but they should not argue with the staff anywhere in any form. If there is any dispute, they should report to the General Affairs Section of the Administration Department;

(2) The canteen staff shall not enter the company's office, production, storage and other places without permission;

③ Employees staying in the company must obey the unified accommodation management of the company;

(4) The canteen staff shall abide by the relevant rules and regulations of the company and the above requirements, and shall be punished by the company in case of violation.

Six, food management regulations

1, procurement requirements

(1) will be purchased by special personnel on demand and accepted by special personnel.

(2) Shop around, in principle, to achieve high quality and low price, purchase appropriately according to the quantity, buy at wholesale price, and keep fresh.

(3) The General Affairs Section of the Administration Department shall inspect the food purchased in the canteen every working day and make records. The main content of inspection is the freshness of food. For the unqualified food found in the inspection, the inspector shall immediately report to the company leader and have the right to supervise the handling process on the spot.

(4) The food purchased in the first month must be carefully recorded and a daily report made.

2, food hygiene requirements

(1) Food (grain, non-staple food, vegetables, aquatic products, meat, edible oil and condiments) should be fresh and hygienic, and meet food standards;

② All foods are used within the shelf life, and expired foods are strictly prohibited;

3, safety and health regulations

(1) Hold relevant certificates to prevent infectious diseases.

② The canteen should strictly implement the "three noes", that is, do not buy spoiled food and vegetables containing pesticide residues; Do not use expired, fake and inferior foods and condiments; Don't mix or cut raw and cooked food.

③ Vegetables and meat dishes should be purchased from the regular vegetable market. Vegetables should be fresh, it is forbidden to buy cooked food from mobile vendors, and do not buy sick meat and products; Fresh money and poultry should be alive.

(4) Dishes should be divided and selected on the workbench as far as possible, and the dishes should be washed carefully to ensure the dishes are clean.

⑤ Condiments should be stored in a sealed place to prevent pollution.

The leftovers from lunch can be put in the refrigerator or freezer and heated at dinner, but the leftovers from dinner should be treated in time and not left for the next day.

4, tableware hygiene regulations

(1) One hour before each meal, the disinfection cabinet must be opened to disinfect the tableware; Kitchen utensils should be soaked in boiling water for disinfection.

(2) Kitchenware should be stored (or hung) in a special tray, and it is not allowed to be placed on the stove or workbench at will.

(3) The tableware and cookware used must be "washed once, rinsed twice, rinsed three times, disinfected and cleaned five times".

5, environmental health regulations

(1) After each meal, the canteen staff should immediately arrange and clean the tableware, cookware and sink, wipe the dining table, dining chair, stove and workbench, and clean the ground residue. Especially after dinner, never spend the night.

(2) Irrelevant sundries shall not be placed above items such as refrigerators, freezers, disinfection cabinets and cabinets. Disinfection cabinets must be kept effective, and measures should be taken to drive away mosquitoes and flies; The items in the refrigerator and freezer should be isolated and stored in different areas to prevent odor; Lockers should be kept clean and tidy, and personal items unrelated to work should not be placed.

(3) the kitchen, dining room floor, tables and chairs, stoves, worktables, pools, kitchen cabinets, tableware, stoves, every Sunday to be thoroughly sorted and cleaned; The doors, windows, walls, corners, ceilings, ventilation fans, etc. of the canteen should be thoroughly cleaned within the first Sunday of each month.

(4) food residue, garbage, etc. It should be cleaned every day to keep the surrounding environment clean and prevent mosquitoes and flies.

⑤ Responsible for the cleaning and maintenance of the environment, equipment and facilities within its scope.

6. Remember to cut off the power supply before coming off work to prevent accidents such as fire.

Seven, staff dining requirements

1, meal time regulation

All employees have lunch at11:30-12: 00 and dinner at 17: 00- 17: 30.

2. Dining requirements

Please queue up consciously on a first-come-first-served basis, and don't cut in line. Otherwise, you will be fined 20 yuan/time, and all employees will supervise each other.

(2) Pay attention to maintaining public hygiene during the meal, and put food residues on plates and pour them into recycling bins; Waste such as napkins and all kinds of wrapping paper should be put into the trash can.

(3) Take care of food when eating, and don't waste it at will. Deliberately cooking more rice, resulting in leftovers, a fine of 50 yuan/time.

(4) Diners should take good care of the public goods in the canteen, and they are not allowed to move the dining table and dining chair at will, and deliberately destroy the compensation according to the price.

⑤ Tableware is not allowed to be taken out of the company when eating. After eating, please put the plates into the designated recycling bin.

⑥ The family members of employees who eat in the canteen shall also abide by this management regulation, and their dining expenses shall be charged according to the relevant regulations of the company, and the doorman shall supervise the take-out situation.

Eight, catering management regulations and standards

1, dining standard

1) staff dining

(1) At the cost price not higher than 5 yuan/meal.

② "Cost" refers to the cost price of rice, meat dishes, vegetarian dishes and condiments other than labor wages, water, electricity, fuel oil and equipment.

(3) The staff of the headquarters shall implement the dining card system. On the same day, the first time you swipe your card to 2 yuan/time at your own expense, and after the second time you swipe your card (including meals), you swipe your card to 4 yuan/time at your own expense, and the meal fee will be deducted from this month's salary.

(4) The staff of the logistics center shall implement the meal voucher system and purchase meal vouchers from the General Affairs Section of the Administration Department. The first meal is 2 yuan, Chinese food is 2 yuan/time, and dinner is 4 yuan/time.

⑤ Some overseas after-sales service personnel and sales personnel temporarily returning to the company buy meal coupons, with each meal in 5 yuan and 5 yuan.

2) Dining for leaders, guests (official business) and candidates.

① Employees who need to work overtime in relevant departments of the company have meals. The standard is working lunch, 5 yuan/meal, which can only take effect after being approved by the department head.

② The dining standard for candidates is working lunch 5 yuan/meal, which can only take effect after being signed and approved by the Chief of General Affairs of the Human Resources Department and the Administration Department.

(3) In principle, the box of the small restaurant is 10-20 yuan, which can only take effect after it is signed and approved by the relevant business sources and the general affairs section chief of the administrative department.

2. Dining procedures

(1) Employees who need to work overtime in relevant departments of the company and apply for dining must fill in a work contact form, indicating the dining department, the number of people and the time of dining, and sign it for approval by the department head. Notify diners to arrange meals in the company canteen after being signed and approved by the chief of the general affairs section of the administrative department. Work contact in duplicate, one for the General Affairs Section and one for the canteen.

(2) The leader or the leader authorizes the client to inform the General Affairs Section of the Administration Department of the dining object, number, standard and time, and inform the restaurant of the arrangement. The general affairs department must fill in the work contact form, and the restaurant chef can arrange it only after receiving it. Work contact in duplicate, one for the General Affairs Section and one for the restaurant. After eating, diners must truthfully fill in the meal amount in the daily report of the small restaurant and sign it for confirmation.

3. Expense settlement

(1) The meal expenses of employees who swipe their cards shall be summarized by a special person, and reported to the General Affairs Department for review every month, and then reported to the Salary Commissioner of the Human Resources Department as the basis of financial expenditure.

(2) The expenses of leaders, guests (on business trips) and overtime workers are recorded in the expenses of the small restaurant, which are checked and summarized by the head of the canteen and the general affairs department and submitted to the Human Resources Department as the basis of financial expenditure.

(3) The person in charge of canteen procurement shall check the accounts, the expenses of small restaurants and the general affairs department.

(4) The General Affairs Section shall prepare the "canteen monthly report" of monthly purchase, expenditure and small restaurant accounts.

⑤ After the monthly report is approved by leaders at all levels, it will be submitted to the Finance Department for reimbursement.

6. The daily purchasing expenses of the canteen shall be paid to the finance department after the person in charge of the canteen fills in the loan slip and is signed by the relevant leaders, and will be offset when applying for reimbursement next month.