Dining management regulations 1
I. Purpose:
In order to strengthen the dining management, ensure the dining order and create a warm, hygienic and clean dining environment, these regulations are formulated.
Second, the scope of application:
Chengdu camedo shoes co., ltd. all departments.
III. Responsible person:
On-site cadres, enterprise management department.
Fourth, dining regulations
1, fixed-point dining at regular intervals
1. 1 The dining time is as follows. The switching of dining time between summer and winter is subject to the notice of the office.
Summer breakfast 7: 00-7: 40 for lunch11:50-12: 20 for dinner17: 20-17: 50.
1..2 employees who eat must eat at the specified time, and they are not allowed to enter the restaurant during non-meal time, and they are not allowed to eat in advance.
1.3 The office that affects the normal meal opening time due to meetings or other matters should inform the canteen in advance, and make good preparations for early or delayed meal opening.
Sometimes (if more than 50% of the total number of employees in the company work, the meal can be started in advance or postponed, and all other situations will be started at normal time). If the company has a holiday (off-duty), it is necessary to inform the canteen in advance and make other preparations.
1.4 The dining place designated by the company is the canteen, and the food is not allowed to be taken out of the canteen.
2. Queue dining system
2. 1, All employees must line up for meals in order, and no one is allowed to cut in line. Otherwise, the logistics personnel have the right to refuse to serve rice and notify the enterprise management department for handling.
Dining management regulations II
In order to comprehensively strengthen the management of the company's canteen, improve the dining quality of employees, ensure the normal dining and entertainment of employees, establish the environmental and sanitary image of the company's canteen window, and implement the dining report system, these regulations are formulated.
First, the canteen hygiene requirements
1, when purchasing ingredients, make sure that the food is fresh, not moldy, not bad, to prevent food poisoning.
2, all kinds of vegetables and other foods must be cleaned, washed before cutting, to prevent the loss of food nutrients.
3. All kinds of articles and appliances in the kitchen must be cleaned in time before and after use. Items stored in refrigerators (cabinets) and disinfection cabinets should be classified (bagged) and cleaned regularly.
4. Dining room items The dining table, floor and tableware must be cleaned in time after meals, and the dining table and dining chair should be kept clean and tidy. It should be swept once a day, and the dining room and kitchen must be cleaned once a week. Eliminate sanitary dead ends.
5, food residue fixed place, clear in time, keep health.
Second, the canteen to prepare meals
1, there are three standards for preparing meals in the canteen every day:? , fixed personnel 10 yuan/person; ? , demolition group 15 yuan/person; ? The company's hospitality is divided into three grades: A, B and C.
2. At 9: 30 am and 0/5: 00 pm every day, the canteen staff will go to the attendance book and attendance sheet of employee sign-in desk to count the company's fixed number of diners, and prepare meals according to the counted fixed number of diners.
3. Meal preparation by staff: A combination of fixed meal reporting and irregular meal reporting shall be implemented. The irregular meal reporting (when the fixed staff is reduced or temporarily increased) must be notified by the person in charge to the canteen management 2 hours before the meal on the same day.
4. In case of abnormal working hours (such as holidays) and daily breakfast and dinner, the employees of the company need to have meals, and the employees will report their meals themselves and the canteen staff will make a backup meal.
5. The company entertains and prepares meals: inform the canteen management personnel 2 hours in advance.
6. The canteen must ensure the normal dining of personnel in the company. Meal preparation requires cleanliness, sanitation and balanced nutrition, and the ratio of each meal standard must reach 4: 2: 1 (4 meat, 2 vegetables1soup). ? 、? It depends on the number of people.
Third, dining management
1, meal time: noon (12: 00-12: 45); Afternoon (17: 45-18: 30)
2. Company staff: The staff who normally sign in for work in the company will not pay the meal fee for the time being, and the canteen manager will confirm and register the actual dining staff with the administrative staff after the employees finish eating on that day, and settle the accounts once a month.
3, the company's abnormal working hours and daily breakfast, snack company employees have meals, meals are charged by the canteen itself.
4. Persons who have been approved as having reported meals, regardless of whether they eat or not, are considered as meals, and each person has a meal 10 yuan.
5. Employees who need to go out on business but don't eat in the company canteen after that must notify the canteen management by phone or entrust others before10: 00 in the morning and16: 00 in the afternoon, which will be regarded as meal reporting; Otherwise, (when dining, employees should consciously queue up behind those who have reported meals, and if there is no food backup, it can be handled by the canteen as the case may be), and the meal fee will be charged by the canteen without withholding by the administrative department.
Fourth, the company's hospitality management
1, the company's hospitality should be based on the principles of necessity, propriety, extravagance and waste, with limited funds.
Create maximum benefits for the company.
2. Hospitality and dining are divided into three grades: A, 20 yuan/person; B, 30 yuan/bit; C, 50 yuan/bit.
3. Under special circumstances, the hospitality standard shall be arranged by the boss of the company according to the importance of the undertaking.
4. Each department must inform the canteen administrator of the number and grade of meals served by each department to prepare meals two hours in advance. After the meal is finished, the waiter will sign it and make statistics and confirmation, and the settlement will be made once a month.
Wuhan Yangtai Construction Engineering Co., Ltd. 20xx1Feb12nd
Dining management regulations 3
In order to make everyone have a good, comfortable, clean and hygienic dining environment and effectively control food waste, the following regulations are formulated:
1, employees shall eat at the specified time.
Meal time: personnel on duty (12:30? 13:30)
Off-duty personnel (1 1:30? 12:30)
2. Those who go out on the same day, if they don't eat in the canteen, should inform the comprehensive management department before 9: 00 on the same day.
3. Employees make their own meals and line up in sequence. Practice frugality, cook according to your own needs, and put an end to waste.
4, without permission, are not allowed to bring outsiders into the staff canteen.
5. Don't talk loudly when eating, and the leftover food should not be put on the table.
6. Take good care of the public property in the restaurant. Items placed in the restaurant shall not be moved casually, and the action of pulling tables and chairs should be light.
7. After eating, it is necessary to clear the table, pour the leftover food into the trash can, and put the tables and chairs in order.
8. Dishes are cleaned by individuals in the washing room, dried with a dry cloth after cleaning, and neatly placed in the disinfection cabinet. Pay attention to saving water when washing.
9, in and out of the canteen, in the corridor to speak softly, to avoid interference with the floor residents.
10, this system will be implemented from 20 13 1 1 month 20th. This regulation is based on the principle of normal adjustment of employees' lives, and all employees are expected to abide by it seriously.
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