School Food and Beverage Department Work Plan 1
I. Various management systems have been formulated and improved.
For example, the post responsibility system for all kinds of personnel, the code of conduct for service personnel, and the service system put forward clear requirements for food hygiene, environmental hygiene, chef's personal hygiene, raw material procurement, acceptance, storage, processing, sales, tableware disinfection, etc., so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation.
Second, strengthen education and training to improve the quality of workers.
Send managers to other universities to visit and learn from the advanced management experience of brother universities. In addition, relevant professionals are selected to participate in professional knowledge training such as food procurement and certification, fire safety knowledge training and food poisoning prevention in the city. Professional teachers, such as epidemic prevention stations, are hired to train the restaurant staff on food hygiene knowledge, fire safety knowledge, professional ethics and other systematic knowledge, in order to improve the comprehensive quality of each employee and better serve the faculty.
Third, strengthen hardware construction to prevent accidents.
During the winter and summer vacations, the restaurant has been transformed to varying degrees, and some hardware equipment and utensils have been added, which has achieved reasonable layout, good ventilation and lighting, and good steam fume emission. A leading group for production safety was established and a "three-prevention" plan was formulated. Emergency lights are installed in the safe passage, and fire-fighting equipment is kept by special personnel. The administrator does fire inspection every day, and when he enters the canteen, the sign "canteen is important, no idle people" is hung.
There is a warning of "Pay attention to safety and handle carefully" in the operation room, and the free soup served in the canteen is supervised by a special person. In addition to purchasing and disinfection, the key and difficult points of hygiene are chef's physical examination, separation of raw and cooked food, no four pests, clean meals and "five specialties" of cold meat. In view of these tasks, we attach great importance to them ideologically and take measures one by one to eliminate all kinds of potential safety hazards in production and ensure business safety and food hygiene safety.
Fourth, adhere to quality service and constantly expand the service concept.
The catering department should be people-oriented, create a comfortable dining environment for teachers and students, and constantly expand its business philosophy and service concept in the process of ensuring the supply of three meals a day for students.
1, established a "snack street", introduced dozens of famous snacks, increased the variety of colors, and attracted many students to eat.
2. Set up a 24-hour duty window in the lobby to ensure that students can have hot meals, hot dishes and hot soup at any time.
3, do everything possible to control costs, reduce food prices, and effectively benefit students. The museum provides students with free porridge every day to ensure that students can really eat clean, hygienic and cheap meals.
4. The office of the Food and Beverage Department should be on duty 24 hours a day to serve teachers and students. Set up quality service supervision desk and catering service hotline to solve the problems reflected by students at any time.
5. Provide 18 jobs to help students solve the urgent needs of poor students.
Due to the great attention and unremitting efforts of school leaders at all levels, it has laid a good foundation for the hardware construction and software management of catering work in our school, enhanced the safety and health awareness and responsibility awareness of all cooks, and formed good and standardized hygiene habits. The overall catering work in our school has made great progress and certain achievements, ensuring the stability and development of the school.
School Food and Beverage Department Work Plan II
First, the guiding ideology:
Implement the spirit of documents such as Opinions on Strengthening the Management of School Canteen (Hai 'an Office [20 _] No.03), Interim Provisions on Canteen Employment in Hai 'an County, Accounting Measures for Canteen in Hai 'an County Education System, and School Canteen Management and Hygiene Work System, strengthen the management of school canteens in our town, reduce the burden on students' parents, eliminate potential safety hazards in school canteens, ensure the physical and mental health of teachers and students, and stop the violation of discipline of encroaching on students' meals.
Second, the work objectives:
1, standardize the accounting management of the school canteen, and ensure that the bookkeeping is legal, the bills are true, the procedures are complete, and the account table is standardized.
2. Standardize the financial management of school canteens, ensure that revenues and expenditures are legal and compliant, control tight expenditures, prohibit non-food expenditures from being included in student meals, and prohibit the occupation of student meals.
3. Strengthen the sanitary management of school canteens, improve the sanitary facilities and management system of canteens, and prevent food poisoning accidents.
4. Strengthen the ideological style management of school canteen staff, ensure that canteen staff have a good service attitude and work quality, observe discipline, obey arrangements, strive to serve school teaching and teachers' and students' lives, and strive to achieve a canteen satisfaction rate of over 95%.
Third, the main measures:
1. Strengthen the school (park) director responsibility system in school canteens, put the safety and health management of canteens in the first place, and improve the canteen management and safety and health work system.
Canteen staff must pay special attention to quality control, prohibit the purchase and use of rotten, harmful and toxic food, strictly implement the system of claiming certificates and tickets, and do not buy without a license. Strict operating procedures, put an end to food poisoning. Pay attention to the management of electricity, fire and fire-fighting equipment to ensure that no safety accidents occur in the canteen.
2, strengthen the management of canteen employment, standardize employment behavior.
Each school controls the use of contract workers, appropriately uses hourly workers, signs contracts and reports them to the Education Department for approval. At the same time, strengthen the professional training and political study of canteen staff to improve their professional level and service quality.
3. Strengthen the procurement management of canteen items.
The unified procurement system of county bureaus shall be implemented for bulk commodities, contracts shall be signed, and public bidding shall be conducted for fixed-point procurement. For other small commodities, it is necessary to establish a purchasing team of more than three people, select points to purchase, and check and record the price and quality of products one by one. Implement the food sample retention system, make sample retention records, and ensure food quality. Strictly plug the loopholes in violation of discipline.
4. Strengthen the management of canteen charges.
Strictly implement the charging system, standardize the charging behavior, reasonably charge students' meals, issue bills in time and pay them into the financial special account.
5. Strengthen the financial process management of canteen.
The procurement of a large number of foods and articles should be operated by the procurement team, and the procedures for acceptance, application and approval of purchased foods and materials must be complete and transparent.
6. Strengthen the accounting management of the canteen.
Strictly implement the Accounting Measures for Canteen in Hai 'an Education System, unify the scope of costs and expenses, keep all of them according to the standards stipulated by the county bureau, and put an end to non-canteen expenses. Daily accounting, weekly balance and monthly settlement ensure that students' meals are earmarked and balanced.
7. Strengthen the business training of financial personnel in the canteen.
Accounting personnel in school canteens should obtain original vouchers, fill in accounting vouchers, register various account books and prepare financial statements according to law, and the keeper should accept all kinds of materials, keep them properly, leave the library and register the detailed account of materials.
8, strengthen the supervision and management of canteen work.
Establish a supervision team composed of middle-level cadres such as teachers' representatives and trade union leaders to supervise the cost accounting of students' meals and the quality and price of meals, and audit the canteen accounts.
9. Implement the publicity system, reporting system and democratic financial management system for students' food accounts.
Before 10 every month, publicize the food revenue and expenditure of last month to the teachers and students of the whole school, and send the account books, documents, publicity forms and financial statements to the financial center for review. At the end of the semester, organize democratic financial management, settle students' food expenses and publicize them to teachers, students and the society. If there is any balance, it will be returned to the students immediately.
10, strengthen the inspection and supervision of canteen work.
Canteen management should be included in the daily inspection, supervision, evaluation and assessment items of each school. The Education Department will organize regular and irregular inspections and spot checks, and will strictly implement the accountability system for problems found in inspections and spot checks.
Four. Activity arrangement:
February:
(1) hold a meeting of general affairs directors to arrange the work of the school canteen.
(2) Strengthen the management of canteen employment, standardize and approve all kinds of school canteen employment.
(3) Organize and implement the unified procurement of bulk foods, sign contracts, and bid for designated procurement.
(4) Organize schools to collect fees uniformly, and issue receipts in time and pay them into special financial accounts.
5] Organize to check the safety and health of school canteens.
[6] Urge all schools to organize physical examination of canteen staff.
March:
(1) Check the school canteen charges.
⑵ Check the financial revenue and expenditure and publicity of schools in February.
April:
(1) Cooperate with the county education bureau, the county health bureau, the county epidemic prevention station and the town epidemic prevention station to check the safety and hygiene of the canteens in the whole town.
⑵ Check the financial revenue and expenditure and publicity of schools in March.
⑶ Organize the satisfaction evaluation of school canteens.
May:
(a) the organization of the school canteen safety and health routine inspection.
2 meet the evaluation and acceptance of Haian canteen.
(3) Check the financial revenue and expenditure and publicity of each school in April.
June:
(1) Organize the routine inspection of the canteen work for the school entrance examination and primary school graduation examination.
⑵ Check the financial revenue and expenditure and publicity of each school in May.
(3) Organize business training for financial personnel in school canteens.
July:
(1) Organize schools to carry out democratic financial management in canteens.
(2) Check the publicity of the financial revenue and expenditure and the settlement of food expenses of each school.
School Food and Beverage Department Work Plan 3
First, optimize services and improve quality.
1, strengthen study, establish correct views, enhance service awareness, treat students as their own children, treat school canteens as fast food restaurants, snack bars and restaurants, plan canteen affairs as their own family affairs, and do every link well, without relying on or shirking. On the premise of ensuring the quality of students' breakfast and meals, it is necessary to ensure that students are not detained and are not allowed to sell rotten rice, rotten vegetables, stale food and "three no foods" to students.
2. Change the business model and improve the service quality.
The school manages two canteens in the north and south and Sashido as a whole. Teacher Zhang Lie Gao is responsible for thinking, spending a little money on good deeds, spending less money on cooking, improving technology and matching technology. Third, the canteen independently accounts for costs and profits, carries out competitive services and tries its best to come up with new tricks, improve quality, control costs, and strive to achieve "three basic satisfactions" (schools, parents and students gradually explore the "specialization" model. )
During this period, the last elimination system will be implemented, employees will be assessed and voted regularly, and teachers and students will be inspected. Finally, 1-2 will be dismissed. Criticize the major mistakes in the operation of the work in charge, deduct wages, and dismiss those who have repeatedly neglected their duties. A suggestion box should be set up in the canteen to listen to teachers' and students' responses extensively, give feedback in time, and correct and improve the service quality in time. The canteen should record attendance, deduct wages for being late and leaving early, and ask someone to take time off to replace it. During the long vacation, the school will rearrange the staff and record the division of labor, so that it can check the daily cooking, make a white case, stir-fry powder, cook and wash.
Second, strengthen management and improve the system.
1. Strengthen leadership and improve rules and regulations.
Students eat in the canteen. Breakfast is distributed to each class according to the number of students. Teachers and student representatives of each class take it to the classroom to distribute meals. The breakfast fee of each class is settled with the canteen. Students are required to bring their own bowls and chopsticks for lunch and dinner.
(2) Students who dine in Sacido should register, verify the number of diners according to the reported number, and receive funds in full to ensure timely payment, without losing a penny or missing a person.
(3) Strictly close the credit card, regardless of people's feelings, not pursuing fame and fortune, and resolutely put an end to eating without paying or swiping the card. If one case is found, the salary will be deducted twice, and those who do not change will be notified by the whole school and rejected by one vote.
(4) The internal management personnel in the canteen, including microcomputer, boiler, bookkeeping, sweeping the floor, ticketing, accounting, etc., do not eat free meals in the canteen in principle, except for teachers who make up classes or ordinary meals under special circumstances (except for internal work reasons in the canteen).
⑤ Boiling water and hot water are supplied to the boiler room by ticket, and boiled water is opened in water bottles, but buckets and buckets are not supplied. If managers are found not to perform their duties and adhere to principles, they will be criticized until their wages are deducted.
⑥ Microcomputer administrators should serve teachers and students enthusiastically. Ensure that the students' top-up funds are in place in full, and ensure that the accounts are consistent and the accounts are consistent (top-up consumption balance). Microcomputer workers and boiler workers should serve the kitchen and provide them with first-class services.
⑦ The cleaning staff must ensure that the hall and surrounding health communities are cleaned in time, and the "three sweeps" are in place every day. If there are classes and students eating, you must clean up.
The purchase of goods in Sacido must be transferred from the warehouse, and the purchase needs the approval of the school. Common vegetables can be bought together by the big kitchen and kept by Sashido. Special vegetables can be purchased together or in turn and accounted for separately.
Pet-name ruby all goods procurement must strictly control the procurement, someone who's in charge, cable card inspection, fixed-point procurement, to ensure that the name, unit price and quantity are consistent with the dishes, procurement bookkeeping personnel, must perform their duties and ensure working hours.
Attending except for being dismissed by the school for work reasons, the work must be completed for half a year, otherwise one month's salary will be deducted and one month's salary will be kept as a deposit. If you don't hire yourself after leaving your job, you won't be hired in principle if you are over 45 years old.
In the past, 1 1 put forward the systems of "four defenses", "three defenses and one elimination" and "ten prohibitions", and we should stick to them.
Third, pay attention to safety, safety, hygiene, health, quality, profit, recharge and promote consumption.
1, the school canteen staff must hold the health certificate issued by the health department, otherwise they can't work.
2. Ensure the quality of meals and ensure the safety of meals for teachers and students.
3. The school canteen serves teachers and students, operates at a low profit, and serves teachers and students.
4, the worker must hold a health certificate and health knowledge training certificate.
School Food and Beverage Department Work Plan 4
First, the management of dining environment:
1, the restaurant sanitary kitchen is responsible for arranging kitchen workers to sweep and clean the floor, benches, facilities and utensils twice a day in the afternoon and evening.
2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.
3. Establish a dining management system to restrict the order and hygiene of employees' dining, and offenders will be punished accordingly.
4. The security team arranges 1 security guards to be on duty every day to control the dining discipline of employees (including the order of queuing for meals, checking meal cards, hygiene discipline during meals, etc.). ), correct the disciplinary action, and notify the disciplinary action.
5. Clearly mark the meal time, window and precautions. After that, posters will be posted to promote healthy eating and civilized dining culture.
Second, the kitchen staff management:
1. According to the total number of people dining in the company at present, hire 1 chef with excellent cooking skills, experience in kitchen management, professional ethics and honesty to be responsible for the arrangement, guidance, supervision and management of specific kitchen work; In addition, three kitchen workers who have experience in kitchen work, can bear hardships and stand hard work, obey work arrangements, have good personal hygiene image and are in good health, and assist chefs to complete specific kitchen tasks.
2, all kitchen staff will be equipped with uniform _ clothes, and strict management of work clothes, strict kitchen hygiene standards and requirements.
3. A kitchen work management system will be established to standardize and require the hygiene, safety, process and standards of kitchen work.
4. Formulate the job responsibilities of the kitchen staff, define the obligations and responsibilities of the work, conduct monthly work assessment, supervise and reward the work at ordinary times, and strictly manage the daily work of the kitchen staff.
5, a clear division of labor cooperation, monthly arrangement of kitchen staff work guidance, professional ethics and teamwork education and training.
Third, the statistics and management of dining staff in the canteen:
1. Before the 28th of each month, the personnel departments of the two factories will submit the list and the number of people dining next month to the administrative department of Jinjuan, and issue a meal card with a special seal according to the list, and submit it to the personnel departments of the two factories for distribution to the employees themselves before the 30th.
2. All employees must use meal cards, which can only be eaten after being checked by the kitchen staff. Kitchen staff have the right to refuse to cook for anyone without a meal card.
3. The personnel departments of the two factories must return the meal cards of the employees in time or handle the meal cards for the new employees in the administrative department of Jinjuan. The administrative department of Jinjuan will count the total number of people who actually eat every day according to the distribution of meal cards, and make quantitative purchases of food according to the results of the total number of people who eat.
Four, the distribution of food costs and procurement, cost control:
1. The per capita daily food expenses of employees (including kitchen labor expenses) are 8.00 yuan, the per capita labor expenses account for about 0.7 yuan, and the per capita food purchasing expenses account for about 7.3 yuan (of which the estimated per capita daily food expenses are: rice 1.3 yuan, cooking oil is about 0.70 yuan, meat is about 2.5 yuan, vegetarian food is about 2.5 yuan, and other seasoning and non-staple food is about 0.3 yuan). )
2. Purchasing expenses shall be allocated and controlled by the person in charge of canteen management according to the market and the number of diners, so as to ensure the quantity and quality of food procurement. The financial department provides monthly classified statistical reports of food expenses for the current month, so as to allocate and control the canteen expenses more reasonably.
3, in principle, rice, cooking oil, spices, etc. The person in charge of the canteen chooses a fixed supplier to purchase or purchase in bulk, and the financial department pays for it in a unified way, depending on the special circumstances.
4. The finance department regularly pays the canteen the purchase fee of human flesh and vegetarian dishes in one lump sum every Monday, and then the person in charge contacts the relevant suppliers for purchase and distribution according to the actual situation, or pays the responsible chef to buy them in the market for 1-2 days. The chef in charge of market procurement goes to the administrative department of Jinjun to check the accounts before every afternoon and submit them to the person in charge of canteen management for review.
5. The person in charge of canteen management will report all the purchasing expenses of the canteen last week to the finance department every Monday, collect and sort out the classified statistical data of last month at the beginning of each month, and report it to the logistics management committee for deliberation.
Verb (abbreviation for verb) Acceptance of quantity and quality of purchased food:
1. All the food in the canteen must be checked and accepted by the person in charge of the kitchen, the administrator of the administrative department of Jinjuan, the chef or the designated inspector at the same time, and a receipt can be issued before it can be put into storage.
2. All purchased food must be counted, weighed and evaluated before receiving the goods. If the quantity is insufficient, it will be deducted, and if the quality is poor, it will be returned or discounted.
3. The food acceptance standards will be formulated as a reference for food acceptance, and the acceptance personnel must carry out acceptance according to the relevant acceptance standards.
4. The acceptance personnel who deliberately make things difficult or deliberately release water or engage in malpractices for selfish ends will be punished and disqualified from re-acceptance. If the circumstances are serious and constitute abuse of power for personal gain, they shall be dismissed as appropriate.
Six, food storage and management:
1. All rice, cooking oil, seasonings, dried vegetables and non-staple foods are put into the canteen food warehouse after acceptance. The person in charge of the canteen shall assign the administrative staff of Jin Juan to be responsible for the daily management of the food warehouse, and all the food shall be taken out by the chef's signature and deposited in the food warehouse account.
2. In principle, all foods should be padded, not directly placed on the ground to prevent pests and mice.
3. Foods must be classified, partitioned and layered according to the principle of three points, and the inventory and first-in-first-out distribution should be strictly controlled, and the warehouse should be ventilated and dry to prevent mixed deterioration, pollution, deterioration and rot of foods.
Every afternoon, the chef takes out all the food needed for the next day and gives it to the food warehouse manager, and the rest must be reported truthfully. The administrator will reduce the corresponding distribution according to the actual situation, and strictly control too much food to stay in the kitchen to avoid deterioration or loss.
All fresh vegetables will be taken out immediately after signing. Meat products must be cleaned in time and kept fresh in the freezer or refrigerator. Water vegetables should not be piled up to prevent yellowing or rot.
6, raw and cooked food must be strictly stored separately, food to be distributed must be stamped.
In short, to do a good job in the management of employees' meals, we must have the mentality of serving employees wholeheartedly, operate according to the above-mentioned norms in methods, be diligent in requirements, guidance and supervision in management, and learn more about and communicate employees' opinions. Any work and management, whether seemingly simple or complicated, must have professional knowledge and experience, and at the same time, not only must there be enough management space, but also need the strong support of leaders at all levels, and will not be interfered by other external factors, so as to really do a good job.
Chapter 5 Work Plan of School Catering Department
First 1, do a good job in the overall hygiene of the canteen and create a good dining environment for the majority of diners.
2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.
3, found that the problem should be solved in time, do not hesitate, do not be presumptuous.
4, according to the hygiene standards to do a good job of cleaning the restaurant, always maintain good personal hygiene.
5, in charge of the use of equipment to do regular inspection, table neat, tablecloth clean, no damage, tableware without stains.
6. Make preparations before meals according to the task requirements.
7. Be proactive, enthusiastic and polite, and provide excellent service for diners.
8. All canteen staff must improve their service, treat teachers and students with the same enthusiasm as guests, do not work with emotions, and do not swear or speak ill of others. If they are found to be obedient, they should stop working immediately.
Second, practice economy: economy is a traditional virtue of the Chinese nation and a work concept that all staff must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, cleaning, disinfectant, cleaning balls and so on. , by the specialist regular quantitative collection and storage. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, so as to resolutely put an end to unnecessary waste and improve cost-effectiveness.
1, careful calculation, put an end to waste, reduce food costs and improve the utilization rate of raw materials.
2. Save water and electricity, take good care of tools and keep them properly after use.
3. It is strictly forbidden to drain the raw materials. Don't talk about the affair when selling rice, and don't give it away.
Third, standardized management: standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's working mood is stable.
1, the canteen supervisor should fully clarify the division of work of each post, highlight the primary and secondary, and highlight the key points.
2. Nine prohibitions for restaurant employees
(1) All restaurant employees are forbidden to take food out of the restaurant or give it to others.
(2) All restaurant employees are forbidden to handle food at will, and those with reserved value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.
(3) You must arrive at your post 5 minutes in advance every day. It is forbidden to leave your post without leave or leave early.
(4) During the on-the-job period, you must dress neatly, and it is forbidden to talk about food loudly.
(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.
(6) In the process of food production, the Regulations on the Administration of Food Processing and Production must be seriously implemented.
(7) Resolutely put an end to the handling of questionable food raw materials and expired food, and report to the competent authority for approval before handling.
(8) The equipment used shall be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.
(9) Workers are not allowed to enter the operation room again after work without permission.
3. Instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, familiarize employees with the essentials of overall canteen management, and help employees to work correctly, normally, actively and orderly, according to the relevant regulations and combined with the actual situation of our school, the Manual for Instructions for Staff is specially formulated, and we hope that you will seriously implement it.
(1) All canteen staff must unconditionally obey the reasonable work arrangements of the leaders, resolutely put an end to the emergence of "liberal ideas", conscientiously complete their daily work, and assist others when necessary. The work plan is the work plan of the logistics canteen.
(2), all canteen staff must hold a health certificate before mount guard, such as found that I carry any infectious diseases, leave unconditionally.
(3) All canteen staff must wear clean work clothes and badges.
(4), all canteen staff must put their hair in the work cap, and shall not stay outside, so as to often take a bath, have a haircut, cut their nails and dry the bedding.
(5) All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not call names or speak ill of others, and stop working immediately if they find obedient.
(6) All canteen staff are not allowed to eat or take any food before meals, and are not allowed to make any noise or sneeze at food during production.
(7), all canteen staff shall not send any food, food raw materials, spices; It is forbidden for rice sellers to cook human flesh rice; Tools shall not be borrowed or misappropriated without permission; Public property may not be appropriated. Those who yield will be severely punished.
(8), all canteen staff are strictly prohibited to leave at will, channeling, no major leave, absenteeism without reason, telephone leave.
(9) The hygiene in the area of personal hygiene responsibility must be kept clean and cherish the fruits of others' labor.
(10), the personnel on duty on that day must carefully check and sort out the work, solve the problems in time when found, report to the supervisor and make records. Close all doors, windows, water, electricity and gas, and finally leave the restaurant.
(1 1), canteen technicians must always learn business skills, improve their business level, and lay a good foundation for better providing nutritious and delicious meals.
(12), the service personnel must obey the work requirements of the technicians and operate according to the procedures. Those who don't follow the rules and procedures will be responsible for any accident.
(13) handyman (food coordinator) must carefully handle each kind of raw material according to the arrangement of the menu, ask the unknown raw material clearly, and put an end to cutting and matching _ _ _ deteriorated raw materials.
(14). Any tools such as articles and food that are damaged and wasted due to work mistakes must be compensated.
(15), all canteen staff must conscientiously implement the school's rules and regulations, and must not make noise, fight or spread abnormal gossip to disturb others' normal work. If they submit, they should immediately stop their positions.
(16), all canteen staff must turn off their cell phones during the meeting and are not allowed to leave their seats and walk around at will. They are not allowed to whisper to others or play with keys. If found, it will be dealt with seriously.
(17), it is forbidden for all canteen staff to make excessive jokes and chase after each other during their on-the-job work. Those who make waves will be severely punished, and those who cause accidents will bear the consequences. 30 yuan will be deducted from the assessment every day if he is injured from playing.
(18), the procurement personnel must purchase according to the formula plan, resolutely put an end to greedy and cheap procurement of inferior raw materials, do a good job in investigating all kinds of raw materials in the market, purchase reasonably, and ask suppliers for three certificates as the basis for procurement, pay attention to cross-contamination in the transportation of raw materials, and ensure the quality of raw materials.
(19), the storekeeper shall register all purchased raw materials, first in first out, master the warehousing time, strictly regulate the warehouse system, prevent other personnel from entering and leaving the warehouse at will, and shall not distribute them except for the delivery time, and shall not handle any raw materials without the consent of the supervisor. If there are events such as unknown registration, unknown outbound and unclear accounts, stop working immediately. When working outside the warehouse, you must cooperate and assist the waiter.
(20), the restaurant manager is responsible for the management of the department:
1, responsible for formulating weekly nutrition recipes, overall canteen work plan, and supervising the implementation of rules and regulations.
2, responsible for food management meeting, supervision of food quality and hygiene.
3, responsible for the inspection and acceptance of food raw materials and canteen management of fixed assets.
4, responsible for the canteen monthly cost accounting and statistical reports.
5, responsible for employee assessment. In the process of management, we must manage flexibly in accordance with the various systems of the school, and we must not be human and gang-oriented, abuse power for personal gain, or retaliate against others with false ones. We must understand each employee's personality and business ability, arrange work reasonably according to the situation, master the work situation of each team, supervise the food processing process, and effectively adjust each employee's work mood. Take the lead in participating in various large-scale activities of the school. Organize consultation meetings on opinions and suggestions, and carry out business training on a regular basis.
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