Author: Duan Haijiao, Manzhouli Frontier Brigade of Inner Mongolia Public Security Frontier Corps. With the rapid development of economy and the continuous improvement of people's living standards, people's dietary concept has also undergone tremendous changes. Simply eating well can no longer meet people's needs, and everyone gradually begins to pursue a scientific and nutritious diet. The new dietary concept has brought new challenges and added many difficulties to the dietary management in the army. In order to better improve the real life of grass-roots officers and soldiers and ensure their physical and mental health, organizations at all levels must start with the problems existing in the catering management of grass-roots units, take effective measures to improve the quality of personnel and enforce the system, so that the catering level of grass-roots units can conform to the development of the times and meet the needs of officers and soldiers. First, the characteristics of grassroots food management There are great differences and differences between grassroots food management and other aspects of management. Compared with other aspects of management, it has the following characteristics: (1) Regional China has a vast territory, many nationalities and different living and eating habits. The eating habits formed in China for thousands of years can be simply summarized in these words: "For example, southerners like rice and northerners like pasta; Shanxi people like to drink old vinegar, Sichuan people like to eat Chili, and Guangdong people will taste it except for two-legged doors and four-legged benches. " The vast number of officers and men come from different parts of the motherland and different nationalities. The regionality of this eating habit determines the differences in the characteristics of diet management. (2) If a continuous person wants to maintain his life, he must consume a certain amount of nutrition every day, which is determined by human physiology. Our grass-roots border guards are responsible for the security of the border coastal areas. The vast number of officers and men insist on training every day, which consumes a lot of physical strength and needs to be supplemented with nutrition every day. In order to meet the nutritional needs of officers and men, enhance their physical fitness and improve their combat effectiveness, cooks must provide hot food for officers and men three times a day, so that officers and men can eat nutritious and hygienic food. Food management permeates the daily cooking work, so food management has the characteristics of continuity. (3) The management of mass catering involves all military personnel and has a broad mass character. It is a work that "everyone cares from generals to soldiers" and "small things matter, everyone speaks". Because the food is good or not, it is related to the vital interests and physical health of every officer and soldier, and affects the ideological mood of officers and soldiers and the cohesion of the army. Moreover, we should take care of everyone's meals, mobilize the masses to participate in food management, implement democratic management, and handle the meals according to the requirements of the masses. Understand the psychology of the masses, think about what the masses think, worry about what the masses are anxious about, and fully rely on the masses to do a good job in food management. Second, the current situation of catering management level in grass-roots troops (1) is not paid enough attention to the leadership thinking, and the officers and men of the troops come from all over the country. Due to the different eating habits in different regions, many officers and men failed to adjust their eating habits in time after coming to the army. They eat more food that suits their tastes, and eat less or even nothing that doesn't suit their tastes, which is completely inconsistent with the residents' eating rules. Some grass-roots units usually scrimp and save, but overeat on holidays; Some grass-roots units have high standards of eating, and every meal has big fish and big meat, but the officers and men are not satisfied. At the same time, due to the lack of grassroots personnel and heavy tasks, some grassroots officials objectively relaxed their supervision and inspection guidance on food management. These opinions and suggestions have not been fed back to the leaders in a reasonable way, and the leaders' attention has not kept up, and the supervision and implementation of the system has become increasingly loose, which will directly affect the physical and mental health of officers and men. (ii) Regularization of the recipe ordering system. Through this military internship, I learned the existence of this phenomenon. In the process of making recipes, the Feiyunjiang border police station, where I worked as an intern, didn't hold an economic committee to solicit your opinions, and didn't investigate the vegetable prices and seasonal changes in the market. According to the past practice, recipes are made according to personal wishes, and there is no direction and standard, which leads many people to react to the single food and have many opinions. This is a very blind practical operation. A series of problems, such as how much to spend without overspending, how much to meet the food quantitative standard, and how to achieve a balanced diet, are all lacking in necessary consideration. (3) The food expenses are unreasonable, and the inspection and supervision are not in place. Some grass-roots units still have the idea of valuing money over goods, valuing supply over management, and the activities of economic and democratic organizations are not often carried out; If the food expenses are not disclosed as required, the food expenses are "marginalized" and the phenomenon of misappropriation of food expenses is serious. The phenomenon of using food funds to buy personal items and treat and give gifts to encroach on the interests of military personnel occurs from time to time; My internship unit is a grass-roots police station, so there are many problems in the canteen. Some cadres also take food and meat from the canteen through various channels, and some provide diners and cooks with the main and non-staple foods in the canteen to send people's feelings and pull relationships. (4) Cooking managers choose unreasonable new stewards and cooks, and have little experience in business skills and food safety. They always feel that they can't start when they encounter difficulties, and they can't come up with practical solutions. A few units mistakenly believe that chefs can bear hardships honestly, and the problem of low education is not big. In addition, some soldiers feel that working in the cookhouse squad has no face and it is not good to work harder than others. For those soldiers who want to take the exam, they have no time to review and feel that their future in the cookhouse squad is hopeless. These reasons lead to the cook's little interest in his job, low work enthusiasm and poor self-motivation, which leads to the low quality of food and poor food adjustment, and the scientific catering has become an "armchair strategist". On the basis of analyzing the main problems existing in food management in grass-roots units, in order to better improve food management in grass-roots units, we can refer to the following basic countermeasures: (1) Strengthen education and pay close attention to the implementation of 1. Seriously organize education and improve ideological understanding. Unit leaders should pay more attention to food management, and through organizing education, let cooks realize the importance of logistics support and let them understand that their work is sacred and glorious. 2. Strict daily management, adhere to the one-day life system. Cooks should participate in the activities of the unit as much as possible, and they must attend the roll call every day to ensure the occupancy rate. 3. Organize cooks to learn the relevant systems of food management, make them clear their responsibilities, conscientiously do their jobs, and ensure that all systems are put in place. 4. Improve the reward and punishment system. Grain managers should strengthen regular supervision and inspection, keep abreast of the use of grain funds and physical objects, assign people to be responsible for the waste found, and criticize and educate and impose necessary penalties according to the seriousness of the case. At the same time, we should reward advanced individuals who are diligent and thrifty in their work and set an example for all officers and men to learn from. (2) Scientific recipes It is indispensable to formulate scientific recipes and strictly implement the improvement of food safety management. Make full use of the good dining rules of grass-roots departments and make scientific recipes. 1. It is necessary to strictly implement the recipe ordering system, requiring cooking managers to proceed from the actual situation of their own units, listen to the opinions of officers and men, work out scientific recipes together with the economic and democratic groups of their own units, and supervise each other. 2. Strengthen knowledge learning. Cookers who lack practical experience in nutrition side dishes can learn about the standards of recipes by learning relevant knowledge. 3. Skilled software logistics management departments can also make use of the "military standard recipe software" developed by the PLA Military Economics College to make up for the lack of nutrition recipes made by cooking managers. (3) Strict food expenses and special food expenses are the guarantee of all the work of the army and the cost of ensuring the basic life of officers and men. The management of food expenses is related to the vital interests of every diner and even affects the overall situation of grassroots construction. As the saying goes, "If you don't worry about food, clothing and planning, you will become poor". First of all, we should live within our means, save use, plan expenses and leave room. First, we should save grain, strengthen grain storage and prevent it from being stolen. Second, we should save non-staple food, and the procurement of non-staple food should be planned to prevent overstock and waste. Third, saving water and electricity, we should vigorously promote technological transformation with energy saving as the main goal and follow the principle of resource utilization and reuse. Secondly, the food expenses should be democratic and open, and the food expenses accounts should be published every month. Major expenditure items should be approved by democratic discussion and unit leaders. Quartermaster departments should regularly check the accounts of food expenses of subordinate units, ensure that the food expenses are earmarked for special purposes, make the limited food expenses play the maximum guarantee benefit, and resolutely put an end to the behavior of spending food expenses at will and blindly. Grass-roots officials should establish an image of honesty and self-discipline, take the lead in accepting the supervision of officers and men, and must not arrange unreasonable expenses, let alone treat food expenses as "universal funds." Finally, arrange logistics personnel to conduct regular in-depth market research, understand the price and quality of vegetables, grasp the market dynamics and market conditions, and also shop around when purchasing, and purchase those staple and non-staple foods with good quality and low price. (4) Strengthen training and improve the quality of personnel. To fundamentally improve the quality of food in the unit, it is necessary to do a good job in the management training of personnel and continuously improve the efficiency of food management. The specific method is mainly to ensure the "three customs". 1. When selecting and employing people, the purser should advise the Party branch to give some convenience. For example, the soldiers in the cookhouse squad can be given priority in joining the party, and the soldiers who are evaluated well at the end of the year can also be given priority. Usually, more time is given so that the soldiers who take the exam can have time to review during their busy schedule. So as to mobilize and improve the enthusiasm of soldiers and urge everyone to sign up enthusiastically. In its selection, we should pay attention to the quality of cooking personnel in all aspects, evaluate cooking personnel through examinations and heart-to-heart talks, and select responsible cooking personnel. 2. Do a good job in personnel training. To improve the quality and skills of cooks, we must do a good job in personnel training, mainly through the following ways: First, the superior business department allocates certain funds every year to hold training courses for cooks in grassroots catering units; The second is to send excellent chefs with promising training prospects to local training; The third is to bring the old with the new and on-the-job training. At the same time, the training content must be constantly enriched and updated, and the training work must be scientific and planned. 3. Do a good job in assessment and appraisal. The relevant units should conduct a monthly assessment of the cook's morality, ability and performance, and establish personnel files. Commend outstanding personnel with strong comprehensive ability and high service level, and give certain material rewards. Informed criticism for individual personnel who fail to perform their duties, and make rectification within a time limit. 4. To improve the management of food in grass-roots units, we must attach great importance to improving the management level of food in grass-roots units, mainly by establishing the correct concept of officers and soldiers, and the core is to implement a scientific food system to improve the ability level of cooks. With the improvement of the catering management level of the army, it will better promote the improvement of the combat effectiveness and cohesion of the army and the all-round construction of the grass-roots troops. Improving the catering management of grass-roots troops depends on the efforts of logistics personnel and the support of officers and men. Food management, as an important factor affecting the combat effectiveness of troops, must be highly concerned. To improve the catering management level of grass-roots troops, the key is to raise the awareness of officers and men, the core is to implement scientific recipes, and the foundation is to improve the ability of cooks. It can better promote the improvement of combat effectiveness and cohesion of troops and lay a solid foundation for the all-round construction of grass-roots troops.