Unit Canteen Management Plan (1)

Chapter 1 General Provisions

The first item and scope of application

The employee canteen is a In order to create a neat, clean, safe and efficient operating environment in the place where employees' meals are processed, this system is specially formulated.

Summary of the second system

This system stipulates the work content and requirements of the canteen.

Article 3 Management Responsibilities

1. The administrative manager is responsible for supervising the daily work of the canteen.

2. The logistics supervisor of the administrative department is responsible for the daily operations of the canteen.

Chapter 2 Job Responsibilities

Article 4 Administrative Department Manager

1. Responsible for the supervision of daily management of the canteen and the review of monthly revenue and expenditure.

Article 5 Logistics Supervisor

1. Responsible for the daily management of the canteen;

2. Responsible for tracking the quality of daily dishes;

3. Responsible for making and selling canteen meal tickets, and issuing meal cards to employees;

4. Responsible for organizing monthly inventory in the canteen;

5. Responsible for all kinds of materials Financial accounting of expenses to strengthen expense control and savings.

Article 6 Chef

1. Responsible for formulating the required dish plan (every three days is a cycle);

2. Responsible for accepting the purchases made by the purchasing personnel

3. Responsible for the specific operation of meals every day;

4. Responsible for cooperating with the logistics supervisor to propose various non-staple food purchase plans every week;

5. Responsible for the comprehensive arrangement of daily canteen work.

Article 7 Helping the Kitchen

1. Responsible for cutting and washing dishes;

2. Responsible for cleaning and sanitizing the kitchen;

3. Responsible for the cleaning and disinfection of tableware;

4. Assist the chef in serving meals in the canteen.

Article 8 Cleaner

1. Responsible for the sanitation and cleanliness of the restaurant;

Article 9 Canteen Procurement

1. Responsible for the purchase of canteen supplies.

Chapter 3 Detailed Rules

Article 10 Canteen Food Standards

Lunch: Yuan Dinner: Yuan

Lunch is paid by personal credit card Meals (yuan/portion), dinner provided by the company for free.

Article 11 Canteen serving time:

1. Lunch: 12:00-12:30 (including office building management department dining at 12:15)

Article 12 Canteen staff work requirements:

1. Canteen staff must wear clean and tidy work clothes during working hours and non-slip flat shoes.

2. Canteen staff must keep their hair clean and tidy, and are not allowed to grow long nails, smoke, or chat with others.

3. Canteen staff should greet employees with a smile, be polite, and treat them equally. It is strictly forbidden to quarrel with employees and listen to their opinions with an open mind.

4. Staff should be familiar with fire-fighting equipment and master the regulations for the use of fire-fighting equipment.

5. Before leaving get off work, lock the cabinet, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power supply.

6. Canteen employees should check their health status once a year to ensure the hygiene of food and beverages.

Article 13 Canteen hygienic environment requirements:

1. Things in the canteen must be placed neatly, garbage should be cleaned up in a timely manner, it is strictly prohibited to place things randomly everywhere, and ensure smooth passages.

2. The food in the canteen should be kept separately from raw and cooked food. The purchased vegetables should be divided into rotten leaves and washed twice before processing. Cooked food that has not been kept in a refrigerator if the temperature exceeds 22°C should be kept overnight. Afterwards, it is not allowed to be eaten.

3. The canteen must have bright doors and windows, no stains on the walls, no spider webs, no mosquitoes and flies, no smoke and dust, clean work surfaces, no debris, no accumulated water, no dirt, and clean cooking utensils , clean and stain-free.

4. The floors and work surfaces inside the canteen should be cleaned more than three times a day.

5. The external environment of the canteen should be cleaned four times a day, and the employee canteen (including the second floor and stairs) should be kept clean at all times.

6. Regularly organize mosquito and rodent disinfecting activities. Tableware and food must be kept in isolation before disinfecting. After disinfecting, dead corners such as window sills and walls must be cleaned in time, and the work surfaces and floors must be cleaned. .

7. Clean the swill bucket once a day to prevent mosquitoes and flies from breeding.

Article 14 Safety Management

1. Without permission, no one except canteen staff is allowed to enter the kitchen.

2. Kitchen cleaning supplies should be placed separately from condiments and dishes.

3. Install a fire extinguisher in the kitchen.

4. Smoking is strictly prohibited in the kitchen and dining area.

5. Strictly abide by operating procedures when using cooking utensils to prevent accidents.

6. Before leaving work, canteen staff should close doors and windows and check various power switches, equipment, etc.

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

Article 15 Canteen Dining Regulations

1. Each department reports for meals on a monthly basis. If it is necessary to work overtime, the canteen staff must be notified 4 hours in advance so that the supply can be done well.

2. The canteen does not accept cash. For temporary meals, go to the administrative department to pay for tickets, and the canteen can get meals with tickets (cards).

3. Company employees should eat according to the time specified by the company and are prohibited from eating in advance.

4. Employees should eat in a civilized manner, line up in order, and maintain good dining order.

5. When dining, employees should pay attention to the cleanliness of the restaurant, take care of the restaurant environment, and prohibit littering.

Article 16 Canteen procurement, receipt and reimbursement:

1. The administrative department selects daily non-staple food and other supplies based on the principle of high quality, low price and comparison shopping. Fixed suppliers, vegetables can be purchased at wholesale markets.

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 purchased dishes must be inspected and verified by the logistics administrator, chef, and custodian to ensure that the items are consistent.

4. The buyer registers the purchased items on the purchase income and expenditure sheet and makes statistics.

5. Every afternoon, the canteen reports the next morning’s menu and the lunch situation of the day. The custodian will check on-site according to the chef’s requirements. The canteen administrator receives the canteen reserve fund every week in accordance with the regulations of the Finance Department and reports it in time. Settlement by the Finance Department.

Article 17 Management of Canteen Personnel

1. Canteen staff are strictly prohibited from misappropriating purchase funds and underpaying for more;

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

3. Canteen staff should publish the day's menu on the whiteboard in advance, and provide dishes on time, quality and quantity.

Chapter 4 Rewards and Punishments

Article 18 Principles of Kitchen Rewards and Punishments

1. Comply with the company’s management regulations. Violators will be fined 10-100 yuan, depending on the circumstances. In serious cases, they will be liable for compensation and fired.

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. Collect meal tickets and record meal cards strictly in accordance with dining regulations, and register outsiders. If registration is not followed, 10-50 yuan will be deducted.

6. When purchasing kitchen supplies, dishes, and seasonings, expenses must be truthfully recorded and no false reports are allowed. Otherwise, the employee will be dismissed and the company's losses will be compensated. In serious cases, the employee will be dismissed.

7. Keep and use canteen utensils, electrical appliances and other items properly and do not damage them intentionally. The original value of the damaged items will be compensated and a fine of more than 50 yuan will be imposed.

8. Dining staff will be treated equally. If any cases of malpractice or bad attitude are found, the employee will be demoted and fined 50-100 yuan. If the circumstances are serious, he or she will be dismissed.

9. Canteen dishes , utensils are strictly prohibited to take home, otherwise it will be treated as corruption, and a fine of more than 100 yuan or a salary reduction will be imposed. If the circumstances are serious, the employee will be dismissed.

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

11. Start the work on time and do not slack off in work. Otherwise, you will be given a warning and a fine of 50-100 yuan, and in serious cases, you will be dismissed.

12. Comply with the canteen safety management regulations. If you bring outsiders into the canteen working area without permission, you will be fined 50 yuan. If the circumstances are serious, you will be dismissed.

13. Unite colleagues and cooperate with each other at work. Those who do not unite colleagues and spread rumors in the team will be fined 50-100 yuan. If the circumstances are serious, they will be dismissed.

14. Those who work proactively and make reasonable suggestions that will help improve the efficiency or quality of work in the canteen will be rewarded 20-100 yuan. Those who have been rewarded repeatedly will have their salaries increased.

15. Those who adhere to principles, dare to face conflicts, safeguard the interests of the company, and perform outstandingly will be rewarded with 50-100 yuan. Those who have been rewarded repeatedly will have their salaries increased.

16. Those who have significantly improved their work skills and are recognized by leaders and many colleagues will be rewarded 50-100 yuan. Those who have been rewarded repeatedly will have their salaries increased.

Chapter 5 Supplementary Provisions

Article 19 This system is formulated by the Administration Department and will be implemented after approval by the General Manager. The same applies to modification or termination.

Article 20 This system shall be interpreted by the Administration Department.

Article 21 This system will be implemented from the date of promulgation, and the previous relevant systems will be abolished at the same time.

Unit Canteen Management Plan (2)

1. Canteen staff must hold a "health certificate" from the health department to work.

2. Without permission, no one except the canteen staff is allowed to enter the kitchen operation room;

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

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

5. Before leaving work, cooks should close doors and windows and check various power switches, equipment, etc. .

6. The cooks should be polite, serve enthusiastically, and not make things difficult for the diners;

7. The canteen cooks should abide by the company's various management regulations and prepare reasonable amounts of dishes. Control and eliminate waste; at the same time, ensure that employees are provided with hygienic, reasonable meals, good services and high-quality meals. Poor, rotten or expired food is not allowed. Violators will be dismissed by the company;

8. Canteen cooks must ensure that kitchen utensils and the canteen environment are clean and hygienic. If they fail to meet the inspection requirements, they will be given a warning and fined 10-50 yuan.

9. Canteen cooks must properly keep and use canteen utensils, electrical appliances and other items, and must not intentionally damage them; if the items are intentionally damaged, they must pay compensation according to the price;

10. Cooks are strictly prohibited If you are found to be taking canteen dishes and utensils home, it will be regarded as corruption and you will be fined more than 100 yuan. If the circumstances are serious, you will be dismissed.

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12. It is strictly prohibited for cooks to use potions to kill flies or rats without authorization, or to bring poisonous substances into the canteen work area without authorization, and they will be dismissed immediately upon discovery;

13. Cooking in the canteen Cooks must work proactively and actively put forward reasonable suggestions that will help improve the canteen’s work efficiency or work quality;

14. Cooks must adhere to principles, dare to face conflicts, and safeguard the interests of the company; if work Significant improvement in attitude and work skills will be recognized by leaders and many colleagues, and certain rewards will be given.

15. Canteen managers should select regular suppliers of daily dishes, non-staple food and other materials based on the principles of high quality, low price and comparison shopping;

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

17. The dishes purchased every day must be approved by the canteen administrator and cook *** Conduct acceptance verification to ensure that the account items are consistent; register purchased items on the purchase income and expenditure form every day and make statistics; the canteen administrator collects canteen reserve funds according to the period specified by the Finance Department, and settles with the Finance Department in a timely manner.

Unit Canteen Management Plan (3)

1. Purpose

In order to standardize the management of the company’s canteen and jointly create a hygienic, beautiful, elegant and In order to provide an orderly dining environment, these management regulations are specially formulated.

2. Scope of application

The scope of application of this regulation is all employees of Chaowei Corporation and all staff of the canteen.

3. Management Departments and Responsibilities

1. The General Affairs Section of the Administration Department is the responsible department for esophageal management at the company headquarters and is responsible for the daily management of the canteen at the company headquarters.

2. Responsible for the daily management of the canteen to ensure the normal and orderly operation of the canteen. Management contents include: evaluation of food market prices and selection of suppliers, canteen hygiene, food quality, daily expenses, supervision of canteen personnel, feedback of employee opinions, handling of relations between the two parties, etc.

3. Responsible for the training and education of canteen staff on work efficiency, food quality, work attitude, waste reduction, and cost reduction.

4. Responsible for the safety and health management of the canteen.

5. Responsible for the reception (entertainment) management of the canteen and small restaurant.

6. Responsible for the cost settlement management of the canteen.

IV. Canteen business model and affiliation

1. The canteen is directly operated without profit, and the company provides necessary hardware guarantee for the canteen work.

2. Canteen staff are regular employees of the company and are under the management of the General Affairs Section of the company's administrative department.

5. Canteen Management Regulations and Requirements

1. Requirements for personnel to work

①Canteen staff must obtain a "Health Certificate" and hold a certificate to work, and chefs must Hold a "Chef Certificate" to work.

②Canteen staff must have good hygiene habits and be dedicated and dedicated.

2. Hygiene requirements for canteen staff;

① All canteen staff undergo a physical examination every six months. If they do not meet the conditions, they are not allowed to work. They will bear the physical examination expenses themselves and report the physical examination results. Registered with the General Affairs Section of the Company's Administration Department.

②Staff on duty must be neatly dressed, uniformly dressed, and appear neat and beautiful; slippers, shirtless, disheveled and other procrastinating and uncivilized behaviors are strictly prohibited;

③Staff on duty are strictly prohibited Wearing hand jewelry and any form of hand beauty and makeup (residues); it is strictly forbidden to keep long nails, while ensuring the health and cleanliness of nails and no dark nail stains;

④ Hand dyeing is strictly prohibited People with ailments (onychomycosis, frostbite cracks, inflammation, wounds bandaged with medicine, etc.) can work;

3. Job requirements for canteen staff

① Canteen staff are providing services You should be gentle, civilized and polite when doing so, and you should also have the right to criticize and make suggestions to dining employees who violate regulations, but you are not allowed to argue with employees in any place or in any form. If there is a dispute, it should be reported to the General Affairs Department of the Administration Department;

②Canteen staff are not allowed to enter the company's office, production, warehousing and other places without permission;

③Employees staying in the company must obey the company's unified accommodation management;

④Canteen Staff should abide by the company's relevant rules and regulations and the above-mentioned requirements. Any violation shall be punished by the company.

VI. Food Management Regulations

1. Purchasing Requirements

① Procurement on demand by a dedicated person, and acceptance by a dedicated person.

② Compare shopping, in principle, to ensure high quality and low price, purchase appropriately according to usage, and buy at wholesale market price to keep it fresh.

③The General Affairs Section of the Administration Department inspects and records the food purchased in the canteen every working day. The main content of the inspection is the freshness of the food. For food that does not meet the requirements during the inspection, the inspector immediately reports to the company Lead and have the authority to supervise its processing on site.

④The food purchased in the first month must be recorded in detail, and the daily settlement and monthly settlement must be done.

2. Food hygiene requirements

① Food (food, non-staple food, vegetables, aquatic products, meat, edible oil, condiments) must be fresh and hygienic and comply with food standards ;

②Food should be used within the shelf life, and expired food is strictly prohibited;

3. Safety and health regulations

①Work with a certificate to eliminate sources of infectious diseases.

② Canteens should strictly implement the "three no's", that is, do not buy spoiled food and vegetables containing pesticide residues; do not use expired and inferior food and condiments; do not mix or mix raw and cooked foods.

③Vegetables and meat dishes should be purchased from regular markets. Vegetables should be fresh. It is forbidden to buy cooked food from mobile vendors, and it is not allowed to buy sick or dead meat and products. Fresh money and poultry should be purchased alive.

④Separating and selecting vegetables should be done on the workbench as much as possible, and washing dishes should be done carefully to ensure that the dishes are clean.

⑤ Condiments should be stored in a sealed position to prevent contamination.

⑥The remaining meals from lunch can be placed in the refrigerator or freezer and heated for dinner. However, the remaining meals from dinner should be disposed of in time and should not be left for consumption the next day.

4. Tableware hygiene regulations

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

② Kitchen utensils should be stored (or hung) on ??special trays and are not allowed to be placed randomly on the stove or workbench.

③All tableware and stoves must be washed, rinsed, rinsed, disinfected and cleaned.

5. Environmental sanitation regulations

① After each meal, canteen staff should immediately organize and clean tableware, cooking utensils, and sinks, and wipe dining tables, dining chairs, stoves, and worktops Stand and clean the floor debris. Especially you should never work overnight after dinner.

② No irrelevant debris should be placed on refrigerators, freezers, disinfection cabinets, item cabinets, etc. Disinfection cabinets must be kept effective and measures must be taken to eliminate (repellent) mosquitoes and flies; items in refrigerators and freezers should be isolated and stored in partitions to prevent odor transfer; cabinets should be regularly organized and kept clean, and personal items unrelated to work must not be placed.

③The floors, tables, chairs, stoves, workbenches, sinks, kitchen cabinets, tableware, cooking utensils, etc. in the kitchen and dining room should be thoroughly organized and cleaned every Sunday; the first Sunday of each month The doors, windows, walls, corners, ceilings, ventilation fans, etc. of the canteen should be thoroughly cleaned inside.

④ Food residues, garbage, etc. should be cleaned up every day to keep the surrounding environment hygienic and prevent mosquitoes and flies from breeding.

⑤Responsible for the cleanliness and maintenance of the environment, equipment, and facilities within the scope.

⑥Be sure to cut off the power supply before leaving get off work to prevent fires and other accidents.

VII. Employee dining requirements

1. Meal time regulations

Lunch for all employees is 11:30-12:00, dinner 17:00---17 :30.

2. Meal requirements

① When purchasing food, please queue up in a first-come, first-served order. You are not allowed to jump in line. Violators will be punished with a penalty of 20 yuan per time. All employees will supervise each other.

② Pay attention to maintaining public hygiene during the meal. Food residues should be placed on the dinner plate and poured into the recycling bin; napkins, various wrapping papers and other waste should be placed in the trash can.

③ Food should be taken care of when dining and should not be wasted carelessly. Those who intentionally pack more rice and cause leftovers will be fined 50 yuan per time.

④ Diners should take good care of the public items in the canteen and are not allowed to move tables and dining chairs at will. Those who intentionally damage them will be compensated at the price.

⑤ Tableware is not allowed to be taken out of the company when eating. After eating, please place the plate in the designated recycling bin.

⑥ Family members of employees who enter the canteen to eat should also abide by these management regulations. Their dining fees are charged according to relevant company regulations, and the doorman will supervise the take-out situation.

8. Meal management regulations and standards

1. Meal standards

1) Employee meals

①The cost price shall not exceed 5 yuan/meal.

② "Cost" refers to the cost price of rice, meat dishes, vegetarian dishes, and condiments excluding labor wages, water, electricity, fuel, and equipment.

③Headquarters employees implement a card-swiping meal system. The first time they swipe their card on the day is 2 yuan/time, and the second time they swipe their card after that (including the second time) is 4 yuan/time. The meal expenses are in the company. Deducted from monthly salary.

④Meal coupon system is implemented for employees in the logistics center. Go to the General Affairs Section of the Administration Department to purchase meal coupons. The first meal is 2 yuan, lunch is 2 yuan/time, and dinner is 4 yuan/time.

⑤ Some overseas after-sales service personnel and sales personnel who temporarily return to the company will purchase meal coupons at 5 yuan per meal and 5 yuan each time.

2) Meals for leaders, guests (business), applicants, etc.

① For employees in relevant departments of the company who need to work overtime due to work needs, the standard is 5 yuan/meal for work meals, which requires It will take effect only after approval by the department head.

②The dining standard for applicants is 5 yuan/meal for working meals, which must be signed and approved by the General Affairs Section Chief of the Human Resources Department and the Administration Department before it can take effect.

③ In principle, the price of private rooms in small restaurants is 10---20 yuan per person, and it can only take effect after the signature and approval of the relevant business personnel and the general affairs section chief of the administrative department.

2. Dining procedures

① Relevant departments of the company need to work overtime due to work needs. Employees applying for meals must fill out the "Work Contact Form", indicating the dining department, number of people dining, and time It needs to be signed and approved by the department head, and the chief of the General Affairs Section of the Administration Department will be notified to the canteen to arrange meals. The dining personnel will go to the company canteen to eat with the "Work Contact Form". The "Work Contact Form" is made in duplicate, and one is the stub of the General Affairs Department. , one copy should be handed to the canteen.

② The leader or the person authorized by the leader informs the General Affairs Department of the Administration Department to inform the canteen of the dining objects, number of people, standards, and time. The General Affairs Department must fill out the "Work Contact Form", and the canteen chef receives the "Work Contact Form" 〉Only before arrangement, the "Work Contact Sheet" must be made in duplicate, one is the stub of the General Affairs Department, and the other is handed to the canteen. After the meal, the diners must truthfully fill in the meal amount on the canteen daily report and sign for confirmation.

3. Expense settlement

① The meal expenses of employees who swipe their cards will be summarized by a dedicated person. The monthly report will be summarized and submitted to the General Affairs Department for verification and then reported to the Salary Specialist Office of the Human Resources Department as a financial expense. in accordance with.

② Expenses for leaders, guests (business), department overtime staff, etc. are recorded into the expenses of the small restaurant. They are checked and summarized by the person in charge of the canteen and the General Affairs Department and submitted to the Human Resources Department as evidence of financial expenditures.

③The person in charge of the canteen should keep the purchasing inventory account, the expenses of the small restaurant, submit them to the general affairs department, and check the income and expenditure.

④The General Affairs Department will prepare the monthly purchase, expenditure, and canteen accounts "Canteen Monthly Report".

⑤Monthly statements shall be submitted to the Finance Department for payment and reimbursement after approval by leaders at all levels.

⑥ For the daily purchasing expenses of the canteen, the person in charge of the canteen fills out the "Loan Form", and after it is signed and approved by the relevant leaders, it is advanced to the Finance Department, and the money will be offset when the reimbursement is requested next month.