How to manage the canteen is the so-called "food is the most important thing for the people". Whether the canteen of a company or a school is good or not can reflect the corporate culture of this company or school. If the canteen is not delicious, many people will not consider this company or school. Let's take a look at how to manage the canteen.
How to manage the canteen 1 1 and adjust the diet structure based on people.
It's really not easy to make everyone eat well and be satisfied. People often say that it's hard to choose the work in the canteen. In fact, there are solutions to any problems, and several key links need to be grasped. First, it is necessary to know the source of dining staff and the percentage of local staff, so as to lay the foundation for formulating recipes and purchasing main and non-staple foods; Second, we should not only take care of the eating habits of most employees, but also ignore the requirements of a few people; The third is to change the pattern of diet regularly; Fourth, the diet pays attention to science, less salt and more vinegar, less meat and more vegetables; Fifth, condiments (salt, vinegar, pepper, sugar) are self-help; Sixth, always ask for the opinions of dining staff, increase or decrease and change the main and non-staple food patterns in time.
2, pay special attention to the number of dining staff registration, reduce or eliminate food waste.
The number of main and non-staple foods for three meals a day in the canteen is determined according to the number of dining staff. Only by paying special attention to the registration of the number of dining staff can we not cause insufficient food or too much surplus food, and only in this way can we reduce waste. Judging from the situation in recent years, it is feasible for the dining staff to sign in person.
3, a variety of measures to mobilize the cook's work initiative and enthusiasm.
First, determine the number of cooks according to the number of dining staff in the canteen, and give appropriate rewards to cooks who have more dining staff than the specified amount; The second is to link a part of the cook's salary with the satisfaction of the dining staff with the canteen work (including food hygiene, environmental hygiene, quality of main and non-staple foods, service level, etc.). If the satisfaction is high, it will be rewarded, while if it is low, it will be punished.
4, strictly control the procurement, buy high quality and low price goods, and put an end to counterfeit and shoddy products.
Since China's reform and opening-up, the market has been prosperous, and there are all kinds of commodities, with varieties and quality exceeding that of many foreign developing countries. Food also forms a series of products, the same product quality and price are varied, the wholesale and retail price difference of products is also affected by regional and seasonal changes, and some fake and shoddy products are also mixed. To make food fresh and high-quality, first, it is necessary to purchase it nearby to avoid deterioration in transit; second, it is necessary to purchase it at a fixed point, so as to facilitate the investigation of the supplier's responsibility; and third, it is necessary to shop around for groceries and choose high-quality and low-priced goods from them.
5, establish and improve the canteen management rules and regulations, operating procedures and assessment methods.
Including canteen hygiene management system, fire management system and cook regular physical examination system. If we truly bind people with the system, everyone is equal before the system, and implement several aspects of management (planning, layout, inspection, summary and assessment), we can promote the management of canteens to a new level.
6. Use the canteen management system to make the canteen "smart"
Based on the existing canteen management mode of the enterprise, the canteen management system innovatively creates a convenient dining room ordering and dining mode, which can realize fine meal preparation/purchasing, eliminate waste/corruption, strengthen the interaction between employees and the enterprise canteen, improve the dining experience of employees and the service level of the canteen, thus enhancing the sense of belonging and cohesion of employees. At the same time, the canteen management system has powerful management functions, including not only basic canteen management functions such as purchasing, cost, inventory, reports, personnel authority, meal card management, but also high-end canteen headquarters management and control capabilities, which can meet the management needs of canteens of all sizes.
How to do a good job in the management of canteens 2. Improve the rules and regulations.
Sound rules and regulations are the basis of scientific management, which requires canteen managers and cooks to strictly implement the Food Hygiene Law of the People's Republic of China and the May 4th System of Food Processing, Sales and Catering Industry. On this basis, the purchasing system, warehousing system, dining management system, tableware disinfection system and food retention system have been improved and revised. Detailed regulations have been made on food hygiene and personal hygiene, ensuring that food hygiene management has rules to follow and rules to follow, promoting the effective management of canteens, and implementing the policy of benefiting the people by giving employees free meals.
Second, employees participate in strict procurement.
In order to prevent corruption in the process of shopping, in addition to financial supervision, every time shopping, the management committee will temporarily arrange an employee representative to participate in shopping, and conduct shopping together with the buyer to supervise the quality, price and quantity of dishes on the spot. To make food fresh and high-quality, first, we should choose a larger farmer's market to facilitate all kinds of shopping. Second, it is necessary to purchase at a fixed point, so as to facilitate the accountability of suppliers. Third, we should shop around for other goods, and choose the goods with high quality and low price.
Third, ensure the safety and hygiene of the canteen.
The time interval for purchasing staple food and non-staple food is not too long, usually twice a week. Mainly focus on several key links: first, select the purchased food when it is put into storage after acceptance, and put those vegetables that are crushed during transportation; Pick out the broken eggs and eat them before they rot, so as not to pollute other good foods and facilitate storage for days; Second, meat food should be stored in the freezer as soon as possible; Condiments and dried and fresh foods should also be classified and placed; Vegetables should be classified and stored separately and cannot be squeezed; Third, the warehouse should be kept dry, ventilated and clean; Fourth, we should handle it with care in the whole process of procurement, transportation, acceptance, selection and warehousing.
Fourth, people-oriented adjustment of diet structure.
Enterprise employees come from all over the province and have different eating habits. It is really not easy for everyone to eat well and be satisfied. It is said that it is difficult to do the work in the canteen. In fact, there are solutions to any problem, mainly grasping several links. First, we must understand the geographical percentage of dining staff, thus laying the foundation for formulating recipes and purchasing main and non-staple foods; Second, we should not only take care of the eating habits of most employees, but also ignore the requirements of a few people. The canteen ensures that Hui employees can eat ethnic dishes twice a week; The third is to change the pattern of diet regularly to ensure that it is not repeated every week; Fourth, the diet pays attention to science, less salt and more vinegar, less meat and more vegetables; Fifth, employees' opinions are often sought, and the varieties and patterns of main and non-staple foods are added and changed in time.
Five, put an end to and reduce food waste.
Register the diners every day, get the percentage of diners, and prepare more in the canteen according to the percentage, so as not to have enough food or too much food left, and only in this way can we reduce waste. Refine the operation process of three meals a day to reduce expenses and save costs.
Sixth, improve the quality of employees.
The quality of canteen staff determines the quality of logistics service. It is the key to do a good job in food hygiene and safety in canteens and improve the ideological quality and professional skills of employees. Therefore, we optimize the combination of logistics management and cooking service personnel in canteens, strengthen training and management, and continuously improve their quality. First, pay attention to business study, adhere to the system of holding regular meetings for managers every week, business study for cooks in the canteen once a month, and business assessment and examination at the end of the year. Second, pay attention to personal health examination, those who have not passed the medical examination cannot take up their posts, those who are unqualified will be transferred immediately, and those who are qualified will take up their posts with certificates; And establish a personal file. Third, pay attention to business skills, regularly organize catering practitioners in canteens to compete in red case, white case, vegetable cutting and cooking skills, conduct on-site operations, select advanced ones, set an example in business skills, grasp typical ones, and encourage catering practitioners to make efforts, innovate constantly and improve their quality. Fourth, pay attention to communication, often communicate with chefs, take the initiative to understand the needs, motives and ideas of chefs, and listen to their opinions; Understand the personality differences of chefs, educate and guide the bad behaviors of chefs, so as to "promote the excellent and eliminate the bad, foster strengths and avoid weaknesses" and make chefs concentrate on their work.