It is delicious, clean and delicious. Consultant housekeeper model:

Provides kitchen equipment and dining venues, and is responsible for ingredients, water, electricity and fuel. Pay the fixed service fee agreed upon by both parties. Entrust professional catering service personnel to carry out meal management.

Full outsourcing model

Provide kitchen equipment and dining venues, bear water, electricity, fuel and accommodation for operating personnel, advance operations, and make regular settlements.

Flexible meal service

(1). Is the canteen management established, stable and complete in variety? Because any production requires profit to maintain, where does the profit come from? Is it to exploit factory employees or to earn the price difference from the wholesale of materials by middlemen? It is the primary consideration for our company. Because having a large logistics center that centrally purchases and wholesales large quantities is the key to ensuring the quality of food.

(2). Whether the canteen management has a successful canteen management model and whether the canteen management has a successful canteen management model is a key evaluation content. Therefore, the canteen management is required to explain and provide the management model, and conduct an on-site inspection of the true effect of management hiding.

(3). It is necessary to conduct an on-site inspection of the investment scale of canteen management, carefully evaluate the economic strength of the company contracting the canteen, and visit the contracted factory to see whether its promotional materials are consistent.

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

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

1.1.3 Wear work clothes when working, and smoking while working is strictly prohibited.

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

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

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

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

1.1.8 Clean up every day and conduct general cleaning three times a month to ensure a hygienic kitchen environment.

1.2 Management System

1.2.1 All items required for purchase in the kitchen must be reported to the administrative supervisor, and then purchased by the designated personnel of the administrative department. The purchase documents must be signed by the administrative supervisor according to the procedure: - Review by the General Manager - Account write-off by the Financial Cashier's Office

1.2.2 The administrative department will conduct random inspections of food purchased in the kitchen from time to time every week. The inspection contents include: food quality and weight. For unqualified food, reject it and handle it according to regulations.

1.2.3 No one is allowed to take away any items in the kitchen for any reason.

1.2.4 Tableware must be properly kept and no one may take the tableware away for private use without permission.

1.2.5 Tableware must be inspected and inventoried once a day. Except for normal wear and tear, if there is a shortage in the inventory, the cause must be promptly identified and the responsibilities held accountable.

2. Employee dining convention

2.1 Meals must be held in the restaurant, and cooking and eating are not allowed anywhere else in the factory.

2.2 Eat strictly according to the restaurant dining hours. The restaurant opening hours are as follows:

Breakfast: 07:00-7:40 Lunch: 12:00-12:30 Dinner 17:30 —18:00

The specific meal time shall be subject to the time specified in the off-duty schedule of each department.

2.3 Employees must line up to serve meals/dishes and accept the management of kitchen staff and security. No jumping in line, no preparation, one person playing multiple games.

2.4 You must have good posture when eating, and do not wave chopsticks, spoons, or forks to interfere with neighboring tables.

2.5 No loud noises should be made while eating, and bowls, chopsticks, and spoons should not make any pretense of banging noises.

2.6 Made from fruit stones and bones, leftovers should not be thrown away. After finishing the meal, everyone must tidy up the table and turn over the designated buckets.

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

2.9 Smoking is prohibited in the restaurant.

2.10 All third-party workers who come to the factory to negotiate business can eat in the cadre restaurant, but they must notify the kitchen before 10:00 am and 15:00 pm, and the cadres of the negotiation department will take them into the restaurant to eat.

2.11 If each department works overtime until 23:00 in the evening or starts the night shift, it must notify the kitchen before 16:30 in the afternoon to facilitate kitchen preparations. Any inconvenience caused by late meal reporting will be managed by each department themselves. Solve the work. The canteen in our unit mainly serves the employees of the unit. For this unit, it is a non-profit organization. To manage the canteen, we must first arrange the personnel reasonably so that everyone... The canteen of our unit is like this. A reserve fund of 50,000 is given to the canteen at the beginning of each month. , as the funds for the canteen, go to the Finance Department to settle accounts at the end of the month, and clarify the concept of "saving money equals making money" so that benefits come from management. Install a restaurant meal sales system, and each employee must swipe their card to eat.

According to the actual situation of your unit, the meal sales system does not need to record the amount. It only needs to record the number of meals and meal time. At the end of the month, it is calculated based on the different meal situations of employees (such as how many times breakfast, lunch, and dinner are used).