Kanban knowledge in canteen (several key points in canteen management) 1. Several key points of canteen management
First, we need a sound and formal system.
Both the management of enterprises and the management of canteens need a set of perfect and standardized systems. Through the strict management of the canteen staff, the sanitary quality and service quality of the canteen are improved, which brings a pleasant dining experience to the diners.
Second, strengthen the health and safety management of canteens.
The hygiene of the canteen has a great influence on the dining experience and personal safety of diners. Therefore, managers need to strengthen the control of canteen hygiene and safety. For example, screening the purchased raw materials, selecting some damaged raw materials due to transportation problems, avoiding the raw materials in good condition, and storing the raw materials separately in the corresponding positions.
In addition to food safety, we should also pay attention to the hygiene of the canteen. The canteen should be disinfected regularly, and the tableware used every day should also be disinfected to ensure that there is no bacteria breeding. At the same time, ensure the cleanliness of the canteen, and there will be no "sloppy" situation.
Third, understand the eating habits of employees and adjust the dishes in the canteen.
People in different areas have different eating habits, such as eating rice in the south and pasta in the north. In this regard, it is necessary to know the diners, and then make corresponding recipes according to the proportion in different regions. In addition, we should also pay attention to whether there are ethnic minorities in the dining staff, respect their eating habits and avoid infringing on each other's customs. Finally, the canteen should constantly bring forth the old and bring forth the new, update the food and make the employees feel fresh.
Fourth, strengthen procurement management.
In canteen management, procurement management is an important and sensitive part. Because, in the procurement process, corruption is more likely to occur. Therefore, in addition to strengthening financial management, managers should also take other measures to strengthen procurement management, such as temporarily arranging an employee to participate in shopping, comparing the quality, price and quantity of purchased dishes, and strictly controlling the quality of raw materials. In addition, it is necessary to strengthen the audit of suppliers, not only to find the best and cheapest suppliers, but also to ensure the reliability of suppliers.
Fifth, reduce operating costs.
For managers, in the management of canteens, besides operation, the most important thing should be the cost control of canteens. If it is different from the traditional cost management mode, the current canteen can use some canteen software to evaluate the corresponding raw materials to be purchased every day through the statistics of the number of people eating every day, so as to avoid excessive waste of raw material procurement. In addition, it can also subdivide the catering process, improve the efficiency of canteen staff, liberate the labor force of employees and reduce labor costs.
Sixth, be good at accepting different opinions and improve the canteen in all directions.
In the process of canteen operation, there will always be various problems. Managers need to be good at accepting these different management, sum up the existing problems in the canteen, and constantly improve the canteen, so as to better operate the canteen.
Seven, the introduction of canteen management system
The appearance of canteen management system is a reform of traditional canteen management, which can manage the whole process of canteen procurement, production, sales and business analysis and optimize all aspects of canteen management.
2. What are the main points of managing the canteen?
1). All canteen staff are recognized by our company, and your company can save the wages of canteen staff. 2). Material procurement: Our company has a distribution center to unify procurement and distribution to ensure quality and freshness.
3). Kitchen positioning: S5 planning positioning is adopted, and all equipment is placed according to regulations to ensure the clean and hygienic operating environment. 4). Hygiene: Clean at any time, once a day and once a week. 5). Etiquette image: The unified spoken language for dining is: Hello, what can I do for you? Thank you.
Also equipped with uniforms, including work clothes, masks, gloves, hats, non-slip shoes and so on. 6) Equipment inspection: check gas, refrigerator, power supply, water source and other equipment to ensure production safety. 7). Food samples: We keep samples of each meal for 24 hours.
8). Pesticide detection: Carry out corresponding pesticide sampling detection on related raw materials such as green leafy vegetables distributed by suppliers. 9). Emergency support: We have distribution centers in Dudong Joint Inspection and Customs Declaration Center and Haicang Industrial Zone. In case of water cut, power failure and other unpredictable situations, we can provide emergency services through supplementary means.
10). The training system has good management experience through the cultural concept of foreign companies and the training of professional managers. Irregular job skills training for service personnel, constantly improve the service level of service personnel, improve the utilization rate of talents, reduce kitchen staff, save wages, and reduce the waste of food, water, electricity and fuel. Thereby reducing the cost. 1. canteen staff management system 1. 1 employees must have health certificates, be trained in food hygiene regulations and food hygiene knowledge and pass the examination before they can take up their posts, and must undergo physical examination twice a year. 1.2 observe all the rules and regulations of the company and the canteen.
1.3 care about the company, care about the canteen, love their jobs, pay attention to professional ethics, be polite to others, and maintain the reputation of the company canteen. 1.4 Obey the boss. Employees should earnestly obey the boss's work arrangement and scheduling, complete the task on time, and shall not delay, refuse or terminate the work without reason.
1.5 Be strict with your responsibilities. 1.5.65438+
1.5.2 You are not allowed to eat or do anything unrelated to work during working hours. 1.5.3 employees can't use their authority to give special treatment to relatives and friends, that is, they can't cook more.
1.5.4 employees cannot use their authority to issue meal cards to relatives and friends. Once found, they will be fired immediately. 1.5.5 no swearing during working hours, no laughing at or ignoring colleagues during meals, and no arguing with others or colleagues in the canteen. Employees should be polite and don't quarrel and fight. If something happens, they should find the monitor or supervisor to solve it. They should unite with each other, help each other and make joint efforts to make the canteen well.
2. Canteen health management system 2. 1 Establish and improve various health systems and health post responsibility system. 2.2 establish a canteen hygiene supervision team, and carry out hygiene inspection on the canteen regularly.
2.3 From raw materials to finished products, the "four no systems" are implemented, and the buyer does not buy rotten raw materials; The keeper does not accept deteriorated raw materials; Cooks don't use rotten raw materials; Kitchen workers don't sell rotten food. 2.4 The storage of finished "food" should be "three isolations": raw and cooked, finished and semi-finished products, food and sundries, and medicines.
2.5 Tableware has passed the "four customs": one wash, two brushes, three flushes and four disinfections; 2.5. 1 requirements: white, shiny, spotless and disinfected; 2.5.2 After the tableware is dried, put it into a disinfection cabinet for disinfection; 2.5.3 Disinfect at high temperature with 65438+ boiled water 0-2 times a month. 2.6 "Four Definitions" of environmental sanitation: the contractor is responsible for personnel, materials, time, quality and division of labor.
2.6. 1 hygiene: wash with detergent once a day and sweep with broom for 4-5 times; 2.6.2 When piling up, keep the ground clean and free of sewage; 2.6.3 Drainage shall be free of rice residue and oil stains under the chimney; 2.6.4 Clean and undamaged; 2.6.5 Carry out secondary cleaning of swill storage, entrances and exits, sewers and oil pipes; 2.6.6 The external environment shall be clean and tidy, measures shall be taken to eliminate pests such as flies, rats and cockroaches and their breeding conditions, and toxic and harmful substances shall be kept away from the canteen. 2.7 canteen hygiene 2.7. 1. The stool should be clean and tidy, and the dining table, dining table and stool should be wiped four times a day with detergent, and the towels for wiping the dining table and stool should be separated; 2.7.2 Clean the floor with detergent for 4 times, and do a general cleaning once a week; 2.7.3 No rice residue, vegetable leaves, oil and water, and the side of the pan is clean and not slippery; 2.7.4 The buckets shall be cleaned in time to ensure a clean dining environment.
2.8 Hygiene of the canteen operation room The hygiene of the canteen operation room is divided into four parts: a. Cooking part; B, meat processing part; C, vegetable processing part; D, cleaning parts; Each of the four parts has its own processing equipment. 2.8. 1 The hygiene of the cooking part is divided into two parts: a, the cooking platform and the steaming platform; B, a cooking table for placing cooking tools and seasonings, and a standby table for placing primary processed meat and processed vegetables and rice; 2.8. 1. 1 Meat dishes are put on the cooking table for standby and neatly arranged; 2.8. 1.2 Put the seasoning on another cooking table for later use; 2.8. 1.3 When placing vegetables, raw and cooked vegetables should be separated and stored in isolation; 2.8. The shovels, cleaning tools and grates mentioned in1.4 shall be put in special food baskets and placed neatly; 2.8. 1.5 The cooking pot shall be kept free of leaves and oil stains, and equipped with two clean towels, one for wiping face and the other for wiping hands; 2.8. 1.6 The tuning meter and two standby meters shall be free of leaves, sundries and oil stains.
2.8.2 The vegetable processing part is divided into two parts: the unprocessed part is stored in the vegetable rack and the red vegetable basket; Newly processed vegetables are placed on another bowl rack and stored in a blue basket; Cooked vegetables are stored in baskets of another shape and color. 2.8.2. 1 Before processing enters the first tank, it shall be sorted to extract yellow leaves and sundries; 2.8.2.2 industrial vegetables enter the first pond to wash off the sediment and fertilizer on the surface of vegetables; 2.8.2.3 vegetables are fished out from the first pond and put into the second pond, and soaked in the second pond for half an hour (adding salt) to kill insects on the surface of vegetables; 2.8.2.4 took food from.
3. What should I pay attention to when running a canteen?
>> If you run a workers' canteen, first of all, China's eating habit is to eat breakfast casually, eat enough Chinese food and have a good dinner. So when you make a box lunch, you should be able to feed the workers and have certain nutrition. Workers generally don't care much about what they eat at noon, but taste and taste are necessary. As long as your taste comes up, people will naturally like it, but it is not enough to have a taste. You should save costs and how to make a favorite lunch with several common side dishes. This is very particular.
And the canteen must be clean. Some workers have a bad working environment, and your canteen will make people lose their appetite, so a clean and bright canteen is very attractive. Moreover, it is best not to repeat lunch every day. Take 3-4 days as a cycle, make different meals every day, and so on. Even if workers are tired of eating, they will have meals every quarter after changing seasons and change dishes every quarter. In this way, people can accept dishes although they don't necessarily like them. As for the dishes, it is best to have a solid foundation or find a trusted chef. I wish you good grades. Damner xdx2011-08-24 07: 39: 56 other answers > clean. Hygiene is a must.
Also pay attention to the price of food, because most factories have more jobs. So you just need to pay attention to the weight and price of food.
Not too expensive. But the necessary cost cannot be lost.
If you have two dishes and one soup, you think it's ok. After all, there are not a few workers who like to drink soup.
Lance 2011-08-2319:16: 42 > Clean and hygienic. Heart.
Flying Fox in Snow Mountain+01-08-24 07: 01:13.
4. Five principles of Kanban management
When using Kanban as a management tool, the following five principles should be followed: (1) Only when necessary, the subsequent process will receive the necessary number of parts from the previous process; The existing processes and methods need to be completely changed.
⑵ The previous process should only produce enough parts to supplement the parts collected in the next process: under these two principles, the production system is naturally combined into a conveyor belt system, and the production time is balanced.
⑶ Defective products are not sent to the next process: there is no stock in the next process. Once the defective products are found in the post-process, the production must be stopped and the defective products should be sent back to the previous process.
⑷ The number of kanban should be as small as possible: the number of kanban represents the maximum inventory of parts.
5] Kanban should adapt to small-scale demand changes: through market demand and production emergency, according to the number of kanban removed, planned changes will naturally occur.
5. What is Kanban Management?
Kanban management Kanban is a card that shows when and how much an item is needed in a certain process.
Kanban management is a method of issuing production instructions only to the last process, without decomposing the master production plan into various processes and purchasing raw materials according to the bill of materials. The role of kanban management in the production process 1. Master production plan: the theory of kanban management does not involve how to prepare and maintain the master production plan, but starts with a ready-made master production plan.
Therefore, enterprises adopting JIT production mode need to rely on other systems to make master production plans. 2. Material demand plan: Although enterprises that adopt Kanban management usually outsource warehouses to suppliers for management, they still need to provide suppliers with a long-term and rough material demand plan.
The general practice is to obtain the planned consumption of raw materials according to the one-year finished product sales plan and sign a package order with suppliers. The specific demand date and quantity are completely reflected by kanban. 3. Capacity demand plan: Kanban management does not participate in the formulation of master production plan and naturally does not participate in the generation of capacity demand plan.
Enterprises that realize kanban management realize the balance of production process through process design, equipment arrangement, personnel training and other means, thus greatly reducing the phenomenon of unbalanced production capacity and demand in the production process. Kanban management can quickly expose processes or equipment with excess or insufficient capacity, and then eliminate problems through continuous improvement.
This method of analyzing the root of the problem and solving the problem is worth learning. 4. Warehouse management: disadvantages of order point method: warehouse inventory backlog or shortage, Kanban management can not be solved.
After adopting kanban management, the quantity of materials received by the production line from the warehouse is controlled within the kanban quantity, and the quantity of materials ordered by the warehouse cannot exceed the kanban quantity, which can partially solve the inventory backlog problem. In the automobile manufacturing industry where Kanban management is widely used, in order to solve the problem of warehouse management, the method of outsourcing the warehouse to the supplier management is often adopted, which requires the supplier to provide the required materials at any time, and the transfer of material ownership occurs at the same time as the production line receives the materials.
This is essentially throwing the burden of inventory management to suppliers, who bear the risk of occupying inventory funds. The prerequisite for this is to sign a long-term package with suppliers, reduce sales risks and expenses, and be willing to bear the risk of inventory backlog.
5. Work in process management of production line: The key to realize JIT production mode is to determine a reasonable and effective number of kanban. 6. Technical support: Some enterprises neglected the technical support system of Kanban management, which led to the failure of practice.
According to the experience of Toyota Motor Corporation of Japan, it is impossible to completely straighten out the production process by simply adopting Kanban management. We should start with the rationalization of production process, constantly improve operation methods and production conditions, and then gradually transition to kanban management. It can be seen that whether there is a technical support system is the key to realize kanban management.
7. Personnel quality requirements: Enterprises that implement Kanban management not only require employees to carry out standardized operations under normal circumstances, but also require employees to solve various unexpected problems in the production process as soon as possible to ensure the smooth progress of the production process. .
Pro 2 8。 Applicable industries: Just-in-time production mode has a narrow scope of application and is usually only applicable to enterprises that use assembly lines to manufacture or assemble products. The typical industry is automobile manufacturing.
However, some management ideas in JIT production mode, such as eliminating waste and overproduction, flexible production plan, rapid adjustment of equipment, and full participation in improvement activities, are of reference significance to all enterprises. Off-topic: I remember I learned this theory when I was at school in 1998. I remember the teacher said that this theory was summarized and applied by the Japanese in the 1970s. At that time, we all felt out of date and had no practical significance. It seems that our idea is wrong. As long as it is practical, it will never go out of date.
6. What are the contents of the workshop visual management kanban?
Visual management is a kind of management means to organize on-site production activities by using various visual perception information with intuitive images and appropriate colors, so as to improve labor productivity, and it is also a scientific method to manage by using vision.
Therefore, visual management is a management mode characterized by openness and visual display. Contents of visual management 1, publicity of rules, regulations and working standards In order to maintain unified organization and strict discipline, maintain continuity, proportionality and rhythm required by large-scale industrial production, improve labor productivity, and realize safe and civilized production, all rules, regulations, standards and quotas closely related to field workers need to be made public; Directly related to post workers, such as post responsibility system, operating procedure chart, process card, etc. , should be displayed on the posting bar, and should always be complete, correct and clean.
2. The chart of production tasks and completion is a place for collaborative work. Therefore, all tasks that need to be completed by everyone should be made public. Plan indicators should be decomposed layer by layer on a regular basis, implemented in workshops, teams and individuals, and posted on the wall in the form of lists; The actual completion should also be announced on schedule accordingly, and the lottery should be adopted to let everyone see the problems and development trends in the completion of various planned indicators, so as to urge the collective and individuals to complete their respective tasks on time according to quality, quantity and schedule.
3. Standardize visual display information in combination with site management. In position management, in order to eliminate the confusion and misplacement of items, there must be perfect and accurate information display, including sign lines, signs and colors. Therefore, visualization management and fixed location management are naturally integrated. According to the requirements of fixed location management, clear and standardized information display symbols, various areas, passages and auxiliary tools (such as shelves, tool boxes, workstation appliances, living cabinets, etc.) shall be adopted. ) Standard colors should be used and should not be smeared at will.
7. Civilized terms about canteens
1. Cherishing food means loving life.
2. Food is life and knowledge saves the soul. 3. Cherish food and stay away from waste.
4. Be polite and orderly. 5, diet is culture, please start from the window civilization.
6. Hoe Wo is not only a poem, but also needs action. 7, heaven and earth "grain" heart, precious grain does not erode 8, who knows that every grain of food in China is hard.
9, drink water to think of the source, eat frugally. Every Chinese food on the plate is hard work.
10, a porridge and a meal are hard to come by, and even a little perseverance is difficult. 1 1. Respecting others means respecting yourself, and facilitating others means facilitating yourself.
12, what falls is leftovers, and what flows away is blood and sweat. 13, one minute in the dish, more work in the kitchen.
14, the era of educated youth has passed, please don't "cut in line" again. 15, please keep the dining table clean and give us a clean dining environment.
16, you will get sick if you don't eat clean, and you will get flies if you don't eat enough. 17, the school canteen is really big. It depends on everyone to be clean and tidy. Please queue up to buy food, and it is really wrong to rush to eat.
18, be graceful even if you are hungry. 19, clean and hygienic, you and I work together.
20. Keep green and beautiful. For a better home, please don't use disposable chopsticks. 2 1, planting trees for shade has no convenient chopsticks.
22. Bring your own tableware to protect the environment. 23, eating through the intestines, the ceremony stays in the heart.
24, mutual humility, like a family. 25. Although the rice grain was not abandoned by Xiaojun, it was thrifty and saved a good reputation.
26. Although the grain of rice is small, it is not easy. Don't treat your efforts as a child's play. 27, the food in the canteen is fragrant, and it is more modest to buy food.
28, rice reading sweat, do not hesitate to regret eating. Choose for yourself.
8. Encyclopedia of restaurant menus
A reasonable working meal should do the following three things:
1. Fish, shrimp, chickens and ducks are the first choice for meat dishes, followed by pork, beef and mutton, which can reduce fat intake;
2. Vegetarian food should ensure the supplement of green leaves and fresh vegetables. The greener the color, the richer the vitamins. Small green vegetables, oily wheat vegetables and water spinach are all cheap choices;
3. Being both red and green means that besides green vegetables, you can also eat some red vegetables at intervals, such as tomatoes, red peppers, carrots and other foods rich in lycopene and carotene, which can effectively improve the body's antioxidant capacity and cheer up.
There are several points for attention when eating a working meal:
1. Pasta is not the "source of motivation" for work: For those who prefer pasta, experts say: For a white-collar worker, if he only eats a bowl of beef noodles at noon, the intake of protein, fat and carbohydrate is not enough, especially some minerals and vitamins. Pasta will be quickly absorbed and utilized by the body, and it is easy to feel hungry when you are full and hungry. For people who get off work late in the afternoon or work hard in the afternoon, the heat they can provide is absolutely not enough. Failure to ensure the energy supply for the whole afternoon will definitely lead to various physiological activities and work efficiency decline in different degrees in the afternoon. You should always eat it with rice instead of pasta.
2. Don't use fruit instead of dinner: Some women use fruit instead at noon in order to keep fit or lose weight. Fruits and vegetables have their own nutritional characteristics and cannot replace each other. All kinds of vegetables are rich in dietary fiber, which can promote gastrointestinal peristalsis and maintain normal gastrointestinal metabolism. At the same time, some harmful substances (including carcinogens) have no chance to stay and be absorbed and excreted in the intestine. This is the simplest and most effective way to prevent white-collar constipation.
3. Too much pepper is bad for your health: At present, the hottest cuisines in China are Sichuan cuisine and Hunan cuisine, which are spicy and delicious. How to eat and taste? Even if they are so spicy, there are a group of people who give their lives for food! Too spicy to get rid of Chili. Professor Hu of the National Center for Public Nutrition and Development said: Pepper has two sides, good and bad. On the bright side, pepper is rich in vitamin C, rich in fiber and low in calories, and also contains carotene which is easily absorbed by human body, which is good for the eyesight of white-collar workers who often face computer screens. Appropriate amount of pepper can stimulate appetite and is beneficial to digestion and absorption. But don't eat too much. Too spicy food is not suitable for people who often have gastric ulcers, and it will also cause a sense of * * * to the mouth and esophagus. Eating too much can easily cause esophageal fever, destroy taste bud cells, and lead to loss of taste.
4. Drinking affects the quality of work: For the "Brewmaster" family, bloggers especially emphasize with their own experiences: Never drink at noon, otherwise it will definitely affect the efficiency of work in the afternoon and seriously affect the quality of work. Because the main component of wine is alcohol, it has a strong paralyzing effect on human brain. If you drink too much wine at a time, people's consciousness will be in a state of confusion for a long time, and they can't control their emotions and behaviors.
5. Eating too fast is not conducive to work in the afternoon: it is not a good thing to eat a working meal for speed, because eating for speed is not conducive to the digestion and absorption of food nutrients by the body, and it also affects the "processing" burden of the gastrointestinal tract. If you eat fast, it will also slow down the digestion and absorption process of food nutrition in the gastrointestinal tract, thus affecting the normal exertion of mental or physical work ability in the afternoon.