Canteen Management Plan The school canteen is an important part of the school’s logistics support, and it is also an important part of the school’s safety prevention. If you are not careful, it will cause serious threats to the lives of teachers and students. Here is what I have compiled about the canteen Management plan, everyone is welcome to refer to it.

Canteen management plan (1)

1. Canteen work flow management

1. Procurement. There are two purchasers in the canteen, one for payment and one for accounting. After purchasing every day, they carefully fill in the purchase form and sign it. After the purchased items are returned to school, submit them to the canteen custodian for acceptance and signature. The purchase order must be made in triplicate, one copy each for the purchaser, custodian and administrator. The custodian will use it for the end-of-month inventory, and the administrator will use it for the end-of-month checkout, and then archive it.

2. Acceptance and storage. There is a custodian in the canteen who will check the purchased items against the purchase order every day. After the acceptance is completed, he will sign the purchase order and keep the purchase order for inventory at the end of the month.

3. Make menus and receive items. The canteen cooks implement a rotating system of main and assistant chefs on duty. The chef is responsible for purchasing raw materials and storing them in the warehouse based on the day's buyers, and working with the canteen administrator to prepare the lunch and dinner menus for the day and the breakfast plan for the next day and publish them. Then he receives all the required materials and signs the receipt form. Two copies, one each for the custodian and administrator, so that they can be combined with the purchase order for inventory and settlement at the end of the month.

4. Food processing. Each meal must be prepared 5 minutes before eating. The entire processing process is coordinated by the chef and allocates kitchen staff. Pay attention to keeping the processed meals hot and clean.

5. Dining. During the meal, the internal affairs of the canteen are coordinated by the canteen administrator. Employees responsible for serving food should have a fixed window. The canteen manager should prepare meals in a timely manner according to the dining situation, and take timely measures if there is insufficient food.

6. Wash, clean up and tidy up after meals. After the meal, the administrator organizes a division of labor to clean the dining tables, kitchen utensils, and tableware and place them in fixed locations. The kitchen and dining room are cleaned and rinsed; and the remaining meals are properly disposed of.

7. Clean kitchen utensils and tableware and clean the kitchen, restaurant and surrounding environment every Saturday. At the end of each month, an inventory of raw materials purchased and used shall be carried out, and the list and quantity of inventory items for the month shall be listed; at the end of each month, the catering committee shall conduct cost accounting and accounting arrangement for the month with the canteen administrator.

2. Canteen work system

1. Go to and from get off work on time, stick to your job, obey the administrator's arrangements, and ask for leave when something happens. If workers are late for no reason, they will be deducted 50% of the day's wages. If workers are late for no reason, they will be deducted 5% of the month's wages. If they are sick and on personal leave, they will be deducted the day's wages.

2. Establish the idea of ??serving teachers and students wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, courtesy, love for one's job, seriousness and responsibility. Continuously study the business and strive to improve one's own business level.

3. Develop good working habits. Various kitchen utensils and tableware should be placed in a fixed place and returned to their original places promptly after use. Various items should not be left lying around.

4. Protect public property. When using boilers, dough presses and other machinery, operating procedures must be strictly followed, and tableware and kitchen utensils must be cleaned carefully.

5. Buyers should pay close attention to the quality and cost of purchased products. It is strictly forbidden to purchase rotten or spoiled food; custodians must keep clear accounts of items entering and exiting, and have clear procedures; cooks must constantly study their business and use their brains to ensure that cooked meals are fragrant and delicious. And prepare enough meals according to the season and meal characteristics. On the one hand, the waste of meals can be reduced to a minimum, and the meals will not be insufficient.

6. Do a good job in canteen safety. Boiler operations must strictly abide by operating procedures. Raw and cooked foods and processing equipment must be placed in categories to prevent contamination. Unrelated personnel in the canteen are strictly prohibited from entering the kitchen and storage room. Inflammable and explosive items must be placed according to regulations to prevent accidents. Canteen staff Before leaving the kitchen, you must place all kinds of food in the kitchen, close doors and windows, check various power switches, equipment, stoves, etc., and do fire prevention, anti-theft, and anti-virus work.

7. Do a good job in canteen hygiene.

During work, you must wear work clothes and pay attention to food hygiene, tableware hygiene, environmental sanitation, and personal hygiene. If you have cough, diarrhea, fever, vomiting and other diseases, you should ask for leave from the administrator and leave your job in the canteen.

8. Canteen staff must not only divide work and responsibilities, but also unite and cooperate, treat others sincerely, use civilized language, and do not quarrel or fight during work.

3. Canteen Hygiene System

(1) Food Hygiene

1. Do not buy stale food, it is strictly prohibited to buy and use rotten food, and other Food with abnormal sensory properties.

2. Separate raw products from finished products and cooked products, separate finished products from semi-finished products, and separate food from sundries. When refrigeration, meaty and fishy foods should be separated from other foods.

3. During food production and sales, attention should be paid to preventing flies and dust to prevent debris from being mixed into the food.

4. If the food from the next meal is edible, it must be reheated.

5. Various condiments should not be stored for a long time, and the utensils used to hold condiments should be washed frequently.

(2) Hygiene of tableware and kitchen utensils

1. Kitchen utensils such as knives, piers, boards, buckets, basins, baskets, stoves, pots, rags, etc. must be washed after each meal to keep the kitchen utensils clean clean. After use, the tableware must be washed, brushed, flushed, and disinfected in four categories.

2. Kitchen utensils and tableware should be arranged in a fixed manner.

(3) Environmental sanitation

1. Clean and clean the canteen floor regularly to ensure that there is no debris and water on the floor

2. Storage room It must be kept clean, dry and ventilated. No other debris or personal items may be stored in the storage room. The items must be stored off the floor, separated by walls, and classified.

3. Gutters, corners, slop buckets and garbage dumps around the canteen should be cleaned frequently to prevent bacterial infection of food

4. Every corner where kitchen utensils and tableware are stored should be cleaned regularly. Wipe.

(4) Personal hygiene of canteen staff

1. Canteen staff must do the following: wash hands frequently, cut nails; wash clothes and bedding frequently; bathe frequently and get haircuts ; Change work clothes frequently.

2. Wash your hands with soap and running water before working, after handling food raw materials, and after using the toilet. Use hot water before directly touching food (such as grabbing vermicelli, cutting vegetables, processing flour, etc.) disinfect.

3. Do not smoke during food processing or before selling food, do not cough or sneeze on food, and do not spit anywhere.

IV. Supervision and management

1. Establish a dietary committee. The Meal Committee is composed of the following members:

Principal: directly responsible to the relevant higher-level departments. Coordinate and coordinate all work in the canteen.

Board of Directors: Responsible for coordinating canteen administrative management and canteen facilities, budget accounting, rewards and punishments for canteen employees, and other related matters.

General Affairs Office: the business management department of the canteen. Collaborate with the canteen administrator once a month to conduct month-end settlement work, and timely improve and repair various equipment and facilities in the canteen.

Political and Education Office: Cooperate with the canteen to manage dining order, and strengthen the education of students' diligence, thrift, civility and courtesy.

Canteen manager: also the canteen health manager. The direct manager of the canteen. Responsible for the management of various internal affairs in the canteen, the recruitment, dismissal and assessment of canteen employees, and the management of all aspects of the canteen process. Be the direct contact person for the cafeteria and various school departments. Cost accounting is done at the end of each month.

Student Union: Do a good job in communication between the school canteen and students, supervise the canteen work on behalf of the students, and provide timely feedback to students’ opinions and suggestions on the canteen.

Members of the Meal Committee: *** *** *** ***

2. Strengthen supervision of teachers and students. Every morning, the head chef promptly announces the lunch and dinner menus for that day and the breakfast arrangements for the next day, and indicates the chef in charge. Establish a supervision column for canteen workers. Each window has fixed staff to serve food, and regular evaluations of "Civilized Window" are organized every semester.

3. Canteen work inspections are conducted three times each semester. The inspection content includes the work attitude of canteen staff, the implementation of the canteen management system, canteen accounts, warehouse management and other related matters.

5. Rewards and Punishments

1. If the canteen staff can perform their duties conscientiously and make no work mistakes and are praised by teachers and students, the catering management committee will report to the board of directors at the end of the semester and award 100 yuan to 300 yuan as appropriate. award.

2. If a buyer purchases rotten and spoiled food, 20% of the monthly salary will be deducted; if the price is low and the price is high, he will be fired; if the chef uses spoiled food for processing, 10% of the monthly salary will be deducted each time; due to technical reasons If a mistake causes a waste of food, 50% of the day's salary will be deducted; if a work error results in insufficient food supply and has a negative impact on students, 20 to 50 yuan will be deducted from the salary of the cafeteria administrator and the chef on duty as appropriate.

3. If food poisoning occurs, the responsible person will be deemed to have caused the consequences. In addition to assuming legal responsibility according to regulations, 50 to 100% of the monthly salary will be deducted. If the circumstances are serious, he or she will be dismissed.

　①If the food raw materials are not cleaned properly, the person responsible is: cleaning staff, administrators;

　②The food is rotten and spoiled, the person responsible is: buyers or custodians, processing personnel, chefs

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③ Violate the principle of food matching taboos. Person in charge: Chef

④ Man-made poisoning. Responsible person: Canteen duty officer.

If the canteen administrator fails to discover and stop the above situation, he will bear corresponding responsibilities at the same time.

Canteen Management Plan (2)

1. Purpose

In order to standardize the company’s canteen management work, we will jointly create a hygienic, beautiful, elegant and This system is specially formulated for the orderly dining environment.

2. Meal Expenses Standards

1. The company provides employees with free working lunches on normal working days. If they do not use working lunches at the company, the company will not provide additional meal subsidies.

2. The standard working lunch is one meat, one vegetable, one soup and one rice. The amount of food is distributed by the kitchen staff, and the rice, soup, etc. are taken by the employees according to their personal needs.

3. Breakfast and dinner are provided by employees themselves. The company will provide meal allowances of 1 yuan for breakfast and 4 yuan for dinner based on normal attendance. No allowance will be made for those who are absent from work due to leave or other non-official reasons.

4. Meal report: In order to save costs and reasonably allocate the amount of dishes, the dining staff of each department are asked to report the meal arrangements to the front desk of the General Manager’s Office before 9:30 am. If no notification is made, it will be defaulted. For normal meals. Failure to promptly report food waste will be used as one of the assessment references for daily behavioral performance.

3. Meal disciplines

1. Meal time: 12:00-13:00

2. Meal location: Set a location at the entrance of the canteen to eat in a civilized manner , dining is not allowed in the office area.

3. Tableware should be handled with care, and plates, bowls, chopsticks, etc. must not be damaged. Those who intentionally damage public items in the canteen will be compensated at the price.

4. Tableware is not allowed to be taken out of the designated area when eating. Please place the plate in the designated location after eating.

5. Practice frugality, eat as much as you can, and avoid leftovers;

6. Pay attention to maintaining public hygiene during the meal, and place food residues on the plate Pour into recycling bin.

7. Smoking is prohibited in the canteen and dining area;

4. Canteen safety management

1. Without permission, except for canteen staff, No one is allowed to enter the kitchen;

2. Kitchen cleaning supplies should be placed separately from condiments, dishes, etc.;

3. Smoking is strictly prohibited in the kitchen and dining area;

4. When using cooking utensils or utensils, operating procedures must be strictly followed to prevent accidents;

5. Canteen staff should close doors and windows and check various power switches, equipment, etc. before leaving get off work.

6. Managers should regularly supervise and inspect, and do a good job in preventing theft.

5. Hygiene management in the canteen

(1) Hygiene requirements in the canteen

1. Canteen staff must complete the dining area and kitchen before starting the meal Cleaning work:

2. Pour the remaining items on the table into the trash can;

3. Wipe the tabletop with a clean rag at least twice to ensure that there is no water mark on the tabletop. Oil stains;

4. Ensure that the kitchen and dining area floors are free of garbage, oil stains, and non-slip;

5. Canteen staff place tables, chairs and stools neatly;

6. The walls and ceiling of the canteen should be cleaned every week to ensure that there are no spider webs on the walls and ceiling;

7. The lamps, disinfection cabinets, exhaust fans, stoves, etc. in the canteen Clean once a day to ensure cleanliness;

8. Canteen staff complete the cleaning work of the dining area, tableware, and kitchen utensils after meals every day:

9. Remove the tableware that needs to be cleaned , kitchen utensils are placed separately;

10. Use a clean rag to clean the used sauces, ingredients and other items, and place them neatly in the designated place;

11. Clean them with a clean cloth Clean kitchen utensils, tableware, and stoves more than twice until they are clean and ensure that there is no oil or stain;

12. Dry the clean tableware and put them in the disinfection cabinet for disinfection;

13. Clean the workshop floor with a clean mop until it is clean and free of water marks;

(2) Food procurement requirements

1. Strictly implement the "three no's", that is, do not Purchase spoiled food and vegetables containing pesticide residues, do not use expired and inferior food and condiments, and do not mix or cut raw and cooked foods.

2. Purchased items should be guaranteed to be fresh. It is strictly prohibited to purchase dead pork, expired or spoiled vegetables, condiments and meat products;

3. The front desk of the General Manager’s Office is responsible for the purchase of purchased items. The food is inspected and verified to ensure it is fresh, hygienic and meets food standards. Make sure the food is used within the shelf life, and it is strictly forbidden to use expired food.

4. The front desk of the general manager’s office will rank the items purchased every day on the purchase income and expenditure table and make statistics.

(3) Tableware hygiene regulations

1. The disinfection cabinet must be opened one hour before each meal to disinfect the tableware, and the kitchenware should be soaked in boiling water for disinfection.

2. All tableware and stoves must be washed once, washed twice, flushed three times, disinfected four times, and cleaned five times.

VI. Management of Canteen Personnel

(1) Requirements

1. Canteen personnel are strictly prohibited from misappropriating purchase funds and underpaying for overpayment;

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2. Canteen staff should be polite, serve enthusiastically, and should not make things difficult for diners;

3. Canteen staff should prepare recipes according to the recipes provided by the general manager, and prepare them on time, with good quality, and Provide dishes in quantity.

4. Strictly abide by the company's regulations, pay attention to personal hygiene, cut nails frequently, get haircuts frequently, and do not spit anywhere.

5. When working, you must self-check whether the food has deteriorated or tasted bad, and deal with any problems in a timely manner.

6. Operate strictly in accordance with food hygiene requirements to prevent food poisoning.

7. The washed tableware should be neatly arranged and arranged regularly.

8. Strictly follow food standards at work and try to diversify the color, flavor, variety, and variety to the greatest extent possible.

9. The entire cooking process must be carefully cleaned and supplied on time, quality and quantity.

10. Clean up every day to ensure a hygienic kitchen environment.

(2) Rewards and Punishments

1. Comply with the company's management regulations. Violators will be fined 10-100 yuan. If the circumstances are serious, they will be liable for compensation and dismissed.

2. Ensure that employees are provided with hygienic and reasonable meals, and are not allowed to purchase inferior, rotten or expired food. Violators will be dismissed by the company and bear corresponding financial responsibilities. In serious cases, employees will be sent to the public security organs for handling.

3. Ensure that the kitchen tableware and canteen environment are clean and sanitary. If the inspection requirements are not met, a warning will be imposed and a fine of 10-100 yuan will be imposed.

4. Provide employees with good services and high-quality meals. If employees receive valid complaints, they will be fined 20-100 yuan depending on the situation.

5. When purchasing kitchen supplies, dishes, and seasonings, expenses must be recorded truthfully, and no false reports are allowed. Otherwise, employees will be dismissed and compensated for the company's losses. In serious cases, they will be punished as "corruption" and sent to the public security organs for handling.

6. Properly keep and use canteen utensils, electrical appliances and other items, and no intentional damage is allowed. The original value of the damaged items will be compensated and a fine of more than 50 yuan will be imposed;

7. Treat all diners equally , if any favoritism or bad attitude is found, the employee will be demoted and fined 50-100 yuan. If the circumstances are serious, the employee will be dismissed.

8. The amount of food preparation should be reasonably controlled to prevent waste. If waste is found, a warning and a fine of 50-100 yuan will be given. If the case is serious, the employee will be dismissed.

9. It is strictly prohibited to take canteen dishes and utensils home. Otherwise, it will be treated as corruption and will be fined more than 100 yuan or the salary will be reduced. In serious cases, you will be dismissed.

10. Obey work arrangements and report problems to superiors promptly. Those who disobey work arrangements will be fined 50-100 yuan, and serious cases will be dismissed.

11. Start the work on time and do not slack off in work. Otherwise, you will be warned and fined 50-100 yuan, and in serious cases, you will be fired.

12. Comply with the canteen safety management regulations. Anyone who brings outsiders into the canteen work area without permission will be fined 50 yuan, and serious cases will be dismissed.

13. Anyone who uses pesticides to kill flies or rats without authorization or brings poisonous substances into the canteen working area without authorization will be dismissed immediately upon discovery. In serious cases, he will be sent to the public security organs for handling.

7. Canteen Account Settlement

1. At 9:00 every morning, the front desk of the General Manager’s Office will hand over the average daily food purchase amount to the kitchen workers for purchase, and implement the principle of refunding more and making up for less. . The general manager's office will conduct statistics and supervision on the number and quantity of vegetables purchased.

2. On the 1st to 5th of each month, the administrative and human resources department will count the menu volume receipts of the previous month and the rice and oil receipts of the month and request payment;

3. Before the 10th of each month , the Administrative and Human Resources Department prepares and archives the canteen accounting table based on the canteen expenditures, dining personnel details, etc.

8. The right to interpret this management system rests with the general manager.

Canteen Management Plan Three

Dining Management

External guests must go through the company office to issue meal orders before the canteen can accept them;

< p> Unless there are special circumstances, the canteen must ensure that meals are served on time, and diners should abide by meal times;

Employees must pour leftover food into the swill bucket after eating and are not allowed to leave leftover food on the table.

Food hygiene management? Leave leftover food on the table.

All kinds of vegetables, seafood, etc. must be washed first and then cut. There should be no dirt, dust, mold or deterioration to prevent food poisoning;

All kinds of food should be stored in categories, with primary and secondary items Food, raw materials (food to be processed), and finished products are stored separately, and food must not be mixed with debris to prevent cross-contamination of food;

Canteen staff must comply with epidemic prevention requirements and must undergo a physical examination every year. Those who pass the test will not be allowed to work;

Keep the restaurant clean and tidy, with stoves, cooking utensils, chopping boards, dining tables, etc. clean and neatly arranged, and the floor free of oil, odor, and debris.

3 Equipment management

It is necessary to establish management accounts for cooking equipment, clarify the responsibilities of management personnel, strengthen maintenance, and ensure that the equipment is in good condition;

Strengthen education on caring for public property , those who deliberately deface or damage the public facilities of the restaurant will be fined not more than 500 yuan in addition to compensation according to the price.

4 Daily work management

Strictly control the acceptance of incoming goods. Food and raw materials must be purchased by more than two people. The purchased food raw materials and auxiliary materials must be accepted by the supervisor before they can be used or put into storage. , and be signed by the supervisor on the list for future reference.

Prepare a monthly canteen income and expenditure report, maintain a balance of income and expenditure, and report it to the competent departments;

Canteen staff must perform their job responsibilities and wear work clothes as required during working hours , work hat; abide by various rules and regulations, and complete various work tasks with the purpose of quality service.

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