Chapter I Scope of Application of Item 1 of General Provisions The canteen is a place for making and processing workers' meals. This system is formulated in order to create a clean, tidy, safe and efficient operating environment. Article 2 System Overview This system specifies the work contents and requirements of the canteen. Article 3 Management responsibilities 1. The manager of the administrative department is responsible for supervising the daily work of the canteen. 2. The logistics supervisor of the Administration Department is responsible for the daily operation of the canteen. Chapter II Responsibilities Article 4 The manager of the administrative department 1 is responsible for the supervision of the daily management of the canteen and the audit of the monthly income and expenditure. Article 5 The logistics supervisor 1 is responsible for the daily management of the canteen; 2, responsible for daily food quality tracking; 3. Responsible for making and selling canteen meal tickets and issuing meal cards to employees; 4, responsible for organizing the canteen monthly inventory; 5, responsible for the financial accounting of all kinds of material costs, strengthen cost control and saving. Article 6 The chef 1 is responsible for making the required food plan (every three days is a cycle); 2. Be responsible for the acceptance of goods purchased by purchasing personnel; 3, responsible for the daily operation of food; 4, responsible for weekly cooperation with the logistics supervisor put forward all kinds of non-staple food procurement plan; 5, responsible for the comprehensive arrangement of daily canteen work. Article 7: Help the kitchen. 2. Responsible for cleaning and cleaning the kitchen. 3, responsible for the cleaning and disinfection of tableware; 4. Assist the chef to prepare meals in the restaurant. Article 8 The cleaner 1 is responsible for the sanitary cleaning and cleaning of the restaurant; Article 9 canteen procurement 1, responsible for the procurement of canteen materials. Chapter III Detailed Rules Article 10 Dining standard in the canteen Chinese food: RMB dinner: RMB, in which lunch is for personal credit card dining (RMB/serving) and dinner is provided by the company free of charge. Article 11 Dining time in canteen: 1, Chinese food: 12: 00- 12: 30 (including dining time in office building management department: 12: 15) 2. Dinner: 17: 30-65438. 2, canteen staff must keep their hair clean and tidy, and shall not leave long nails, smoking and chatting with people. 3, canteen staff should be greeted with a smile, be polite, treat people equally, it is forbidden to quarrel with employees, listen to the opinions of employees with an open mind. 4, the staff should be familiar with fire equipment, master the rules for the use of fire equipment. 5. Lock the cabinet before coming off work, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power supply. 6, canteen staff should check the health once a year, to ensure food hygiene. Article 13 Hygienic environment requirements for canteens: 1. The items in the canteen should be placed neatly and the garbage should be cleaned up in time. It is strictly forbidden to put things anywhere to ensure the smooth passage. 2. The raw and cooked food in the canteen should be placed separately, and the purchased vegetables should be cleaned twice with rotten leaves before processing. Cooked food with a temperature exceeding 22 degrees and not staying overnight in the freezer is not suitable for consumption. 3, the dining room must be bright doors and windows, metope without stains, no spider webs, no mosquitoes and flies, no lampblack, mesa clean, no sundry, no water, no dirt, cookware clean, neat, no stains. 4, canteen internal ground, mesa cleaning more than three times a day. 5. The external environment of the canteen should be cleaned four times a day, and the staff canteen (including the second floor and stairs) should be cleaned at any time. 6. Organize mosquito and rodent control activities on a regular basis. Tableware and food should be stored in isolation before slaughter. After the killing, it is necessary to clean up the dead corners such as windowsills and walls in time, and clean up the countertops and floors. 7, swill bucket cleaning once a day, keep clean, put an end to mosquitoes. Article 14 Safety management 1. Without permission, no one can enter the kitchen except the canteen staff. 2. Kitchen cleaning products should be placed separately from condiments and dishes. 3. Set fire extinguishers in the kitchen. Smoking is forbidden in the kitchen and dining area. 5, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents. 6, canteen staff before coming off work, to close the doors and windows, check all kinds of power switches, equipment, etc. 7, management personnel should always supervise and inspect, do a good job of anti-theft. Article 15 Dining regulations in canteen 1. All departments should have meals on a monthly basis. If you need to work overtime, you must inform the canteen staff four hours in advance to do a good job of supply. 2. The canteen doesn't accept cash, so you can buy tickets from the administrative department for temporary meals, and the canteen can cook with tickets (cards). 3. The employees of the company should eat at the time stipulated by the company, and it is forbidden to eat in advance. 4. Employees should dine in a civilized way, queue in an orderly way, and maintain a good dining order. 5. Employees should pay attention to the cleanliness of the restaurant, take good care of the restaurant environment, and prohibit littering and littering. Article 16 Procurement, requisition and reimbursement of canteens: 1. The administrative department chooses regular suppliers of daily non-staple food and other materials based on the principle of high quality and low price, and vegetables can be purchased in the wholesale market. 2. The purchased items shall be kept fresh, and it is forbidden to buy dead pork, expired vegetables, condiments and meat products. 3. The purchased food must be verified by the logistics administrator, chef and storekeeper with the inspector to ensure that the account is consistent. 4. The buyer will register the purchased items on the purchasing balance sheet and make statistics. 5. Every afternoon, the canteen reports the menu of the next morning and the meal at noon that day. The keeper shall check on-site according to the requirements of the chef, and the canteen administrator shall receive the canteen reserve fund every week according to the regulations of the finance department, and settle accounts with the finance department in time. Article 17 canteen personnel management 1. It is strictly forbidden for canteen staff to misappropriate procurement funds, and it is strictly forbidden to underreport and overpay; 2, canteen staff should be polite, enthusiastic service, not difficult for dining staff; 3. The canteen staff should publish the recipes of the day on the whiteboard in advance, and provide dishes on time, with good quality and quantity. Chapter IV Reward and Punishment Article 18 The kitchen rewards and punishment principle 1, abide by the company's various management regulations, and offenders will be fined 10- 100 yuan, and those with serious circumstances will be liable for compensation and dismissed. 2. Ensure that employees are provided with a healthy and reasonable diet, and it is not allowed to purchase inferior, rotten or expired food. Otherwise, the company will be dismissed and bear the corresponding economic responsibilities, and those with serious circumstances will be sent to the public security organs for handling. 3. Ensure that the kitchen utensils and canteen are clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10- 100. 4. Provide employees with good service and high-quality meals. If effective complaints from employees are received, a fine of 20- 100 yuan will be imposed as appropriate. 5. Collect meal tickets, record meal cards and register foreigners in strict accordance with the dining regulations. If they fail to comply with the registration, they will be deducted 10-50. 6. The cost of purchasing kitchen materials, dishes and seasonings must be truthfully recorded, and you must not lie, otherwise you will be dismissed and compensate the company for losses. If the circumstances are serious, they shall be dismissed. 7, safekeeping, use canteen utensils, electrical appliances and other items, shall not be intentionally damaged. Damaged goods, it shall compensate the original value, and impose a fine of more than 50 yuan. 8. Treat diners equally. Those who practice favoritism and have a bad attitude will be demoted and fined 50- 100 yuan. If the circumstances are serious, they shall be dismissed. 9. It is forbidden to take dishes and tableware home in the canteen. Otherwise, it will be dealt with as corruption, fined 100 yuan or demoted. If the circumstances are serious, they shall be dismissed. 10, obey the work arrangement, report to the superior in time when problems are found, and those who do not obey the work arrangement will be fined 50- 100, and will be dismissed in severe cases. 1 1. Hold the party on time, and don't slack off, otherwise, give a warning and impose a fine of 50- 100 yuan, and dismiss those in serious cases. 12. Abide by the regulations on the safety management of canteens, and bring foreigners into the working area of canteens without permission, and be fined by 50 yuan, and be dismissed if the circumstances are serious. 13, unite colleagues, cooperate with each other in work, do not unite colleagues, spread rumors in the team, and be fined 50- 100, and those with serious circumstances will be dismissed. 14. Those who are active in their work and put forward reasonable suggestions will be rewarded with 20- 100 yuan for improving the efficiency or quality of the canteen, and their wages will be increased after many rewards. 15. Those who adhere to principles, dare to face contradictions, safeguard the interests of the company, and have outstanding performance will be rewarded with 50- 100 yuan, and receive multiple salary increases. 16, those whose work skills have been significantly improved and affirmed by leaders and many colleagues will be rewarded with 50- 100 yuan, and their wages will be increased repeatedly. Chapter v supplementary provisions article 19 this system shall be formulated by the administrative department and implemented after being approved by the general manager. The same applies to modification or termination. Twentieth this system is explained by the administrative department. Twenty-first this system shall be implemented as of the date of promulgation, and the previous related systems shall be abolished at the same time.
< second > canteen management plan (2)
First, the canteen staff must hold the Health Certificate of the health department. Two, without permission, in addition to the canteen staff, no one is allowed to enter the kitchen operation room; Third, kitchen cleaning products should be placed separately from condiments and dishes; Four, the use of cooking utensils should strictly abide by the operating rules, to prevent accidents; 5. Before leaving work, the chef should close the doors and windows and check all kinds of power switches and equipment. Six, cooking staff should be polite, enthusiastic service, not making things difficult for dining staff; Seven, canteen chefs should abide by the company's management regulations, deal with food preparation for reasonable control, put an end to waste; At the same time, ensure to provide employees with healthy and reasonable diet, good service and high-quality food, and do not supply inferior, rotten and expired food, otherwise the company will dismiss them; Eight, canteen chef must ensure that the kitchen utensils and canteen environment clean and hygienic. Those who do not meet the inspection requirements shall be given a warning and fined 10-50. Nine, canteen cooks should properly keep and use canteen utensils, electrical appliances and other items, and shall not intentionally damage them; If it is intentional damage to the goods, it is necessary to compensate according to the price; 10. It is forbidden to take home the dishes and utensils in the canteen. If a certain phenomenon is found, it will be regarded as corruption, and a fine of 100 yuan will be imposed everywhere. If the circumstances are serious, it will be dismissed. Eleven, canteen cooks should constantly renovate the food pattern, so that the food is of high quality and delicious, eat on time, and must not be lazy and bring foreigners into the canteen work area without permission; Twelve, it is strictly prohibited for cooks to use potions to kill flies and rats without authorization, or to bring toxic substances into the canteen work area without authorization. Once found, immediately dismissed; Thirteen, canteen cooks should take the initiative to work, and actively put forward reasonable suggestions to improve the efficiency or quality of canteen work; Fourteen, chefs should adhere to the principle, dare to face contradictions and safeguard the interests of the company; If the work attitude and skills have been significantly improved and affirmed by the leaders and many colleagues, they will be rewarded. Fifteen, canteen management personnel should choose regular suppliers of daily dishes, non-staple food and other materials in line with the principle of high quality and low price and shopping around; 16. The purchased items should be kept fresh, and it is strictly forbidden to buy dead pork and expired vegetables, condiments and meat products. 17. The dishes purchased every day must be checked and accepted by the canteen administrator and chef * * * to ensure that the accounts are consistent; Register the purchased items on the purchase income and expenditure table every day and make statistics; The canteen administrator regularly receives the canteen reserve fund according to the regulations of the finance department, and settles with the finance department in time.
< third > canteen management plan (3)
Objective In order to standardize the management of company canteens and create a hygienic, beautiful, elegant and orderly dining environment, this management regulation is formulated. Scope of application The scope of application of this regulation covers all employees of Wei Chao Company and canteen. Three. Management department and responsibilities 1. The General Affairs Section of the Administration Department is the centralized department of esophageal management in the company headquarters, and is responsible for the daily management of the canteen in the company headquarters. 2, responsible for the daily management of the canteen, ensure the normal and orderly canteen. Management contents include: food market price evaluation and supplier selection, canteen hygiene, food quality, daily expenses, supervision of canteen staff, feedback of employees' opinions, handling the relationship between the two parties and so on. 3. Be responsible for the work efficiency, food quality and work attitude of canteen staff, reduce waste and reduce training and education costs. 4, responsible for the canteen safety and health management. 5. Be responsible for the reception (hospitality) management of the canteen. 6. Responsible for the cost settlement management of the canteen. Four. Management mode and subordinate relationship of canteen: The staff of canteen are regular employees of the company and are managed by the General Affairs Section of the company's administrative department. V regulations and requirements for canteen management 1. Personnel positions require canteen staff to obtain health certificates, and chefs hold chef certificates. The canteen staff must have good hygiene habits and dedication. 2, canteen staff hygiene requirements; All canteen staff should have a physical examination every six months. Those who fail to pass the examination shall not be allowed to take up their posts, and the medical examination expenses shall be borne by themselves. The medical examination results shall be reported to the General Affairs Section of the Administration Department of the Company for the record. Postal staff must be neat and tidy, dress code, neat and beautiful; It is strictly forbidden to procrastinate and wear slippers, shirtless, disheveled clothes and other uncivilized behaviors; It is forbidden for the personnel on duty to wear hand ornaments and any form of hand beauty and makeup (disability); It is forbidden to keep long nails, and at the same time ensure that the nails are healthy and clean, and there is no dark nail scale; It is strictly forbidden to work with people suffering from hand diseases (onychomycosis, frostbite, chapped skin, inflammation, drug injury, etc.). ); 3. The work of the canteen staff requires that the canteen staff should be gentle and polite when providing services, and have the right to criticize and suggest the dining staff who violate the regulations, but they should not argue with the staff in any form or anywhere. If there is any dispute, they should report to the General Affairs Section of the Administration Department; Canteen staff are not allowed to enter the company's office, production, storage and other places without permission; Employees staying in the company must obey the unified accommodation management of the company; The canteen staff shall abide by the relevant rules and regulations of the company and the above requirements. In case of violation, accept the company's food management regulations 1. Procurement requirements should be purchased by special personnel on demand and accepted by special personnel. Shop around, in principle, achieve high quality and low price, purchase appropriately according to quantity, buy at wholesale price, and keep fresh. The General Affairs Section of the Administration Department shall inspect the food purchased in the canteen every working day and make records. The main content of inspection is the freshness of food. For the unqualified food found in the inspection, the inspector shall immediately report to the company leader and have the right to supervise the handling process on the spot. The food purchased in the first month must be carefully recorded and a daily report should be made. 2, food hygiene requirements of food (non-staple food, vegetables, aquatic products, meat, edible oil, condiments) to ensure fresh and hygienic, in line with food standards; All foods are used within the shelf life, and expired foods are strictly prohibited; 3, safety and health regulations related certificates, put an end to infectious diseases. Canteen should strictly implement the "three noes", that is, do not buy spoiled food and vegetables containing pesticide residues; Do not use expired, fake and inferior foods and condiments; Don't mix or cut raw and cooked food. Vegetables and meat dishes should be bought in regular vegetable markets. Vegetables should be fresh, it is forbidden to buy cooked food from mobile vendors, and do not buy sick meat and products; Fresh money and poultry should be alive. Try to choose dishes in different plates on the workbench and wash them carefully to ensure that the dishes are clean. Condiments should be stored in a sealed place to prevent pollution. The leftovers from lunch can be put in the refrigerator or freezer and heated at dinner, but the leftovers from dinner should be treated in time and not left for the next day. 4. "Tableware Hygiene Regulations" stipulates that kitchen utensils should be stored (or hung) on special trays, and are not allowed to be placed on the stove or workbench at will. Tableware and cookware used must go through "one wash, two rinse, three rinse, four disinfection and five cleaning". 5. According to the environmental sanitation regulations, after each meal, the canteen staff should immediately sort out and clean the tableware, cookware and sink, wipe the dining table, dining chair, stove and workbench, and clean the ground residue. Especially after dinner, never spend the night. Irrelevant sundries shall not be placed on refrigerators, freezers, disinfection cabinets and article cabinets. Disinfection cabinets must be kept effective, and measures should be taken to drive away mosquitoes and flies; The items in the refrigerator and freezer should be isolated and stored in different areas to prevent odor; Lockers should be kept clean and tidy, and personal items unrelated to work should not be placed. Every Sunday, floors, tables and chairs, stoves, worktables, pools, kitchen cabinets, tableware, cookers, etc. The kitchen and dining room should be thoroughly arranged and cleaned; The doors, windows, walls, corners, ceilings, ventilation fans, etc. of the canteen should be thoroughly cleaned within the first Sunday of each month. Food scraps, garbage, etc. It should be cleaned every day to keep the surrounding environment clean and prevent mosquitoes and flies. Responsible for the cleaning and maintenance of the environment, equipment and facilities within the scope. Remember to cut off the power supply before coming off work to prevent fire and other accidents. Seven. The dining requirement for employees is 1. There are rules about the meal time. Lunch for all staff11:30-12: 00, dinner 17: 00- 17: 30. 2. It is required to maintain public hygiene during the meal, and food residues should be placed on plates and poured into recycling bins; Waste such as napkins and all kinds of wrapping paper should be put into the trash can. The family members of employees who enter the canteen shall also abide by this management regulation, and their dining expenses shall be charged according to the relevant regulations of the company, and the doorman shall supervise the take-out situation. Eight. Food and beverage management regulations and standards 1, food and beverage standards 1) where "cost" refers to the cost price of rice, meat dishes, vegetarian dishes and condiments except labor wages. The staff at headquarters implement the system of dining by credit card. On the same day, the first time you swipe your card at 2 yuan's expense, and the second time you swipe your card at 4 yuan's expense after meals (inclusive), the meal fee will be deducted from this month's salary. The employees of the logistics center implement the meal voucher system and purchase meal vouchers from the General Affairs Section of the Administration Department. First meal in 2 yuan, two Chinese meals. Overseas after-sales service personnel and sales personnel who temporarily return to the company shall implement the meal voucher system, with each meal in 5 yuan and 2) employees of relevant departments of the dining company who need to work overtime, such as leaders, guests (business), candidates, etc. The standard is working meal 5 yuan/meal, which can only take effect after being approved by the department head. The candidate's dining standard is working lunch 5 yuan/meal, which can only take effect after being signed and approved by the Human Resources Department and the General Affairs Section Chief of the Administration Department. In principle, the box of the small restaurant is 10-20 yuan per person, which can only take effect after it is signed and approved by the relevant business sources and the general affairs section chief of the administrative department. 2. Dining procedures Employees who need to work overtime due to work must fill in a work contact form, indicating the dining department, the number of people and the time of dining, and sign it by the department head for approval. Notify diners to arrange meals in the company canteen after being signed and approved by the chief of the general affairs section of the administrative department. Work contact in duplicate, one for the General Affairs Section and one for the canteen. The leader or the leader authorizes the client to inform the General Affairs Section of the Administration Department of the dining object, number of people, standard and time, and inform the restaurant arrangement. The general affairs department must fill in the work contact form, which can only be arranged after the restaurant chef receives it. Work contact in duplicate, one for the General Affairs Section and one for the restaurant. After eating, diners must truthfully fill in the meal amount in the daily report of the small restaurant and sign it for confirmation. 3. Expense settlement The employee's credit card dining expenses shall be summarized by special personnel. After summarizing the monthly report, submit it to the General Affairs Department for review and then report it to the Salary Commissioner of the Human Resources Department as the basis of financial expenditure. The expenses of leaders, guests (business) and department overtime personnel are recorded in the expenses of the small restaurant, which 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 the basis of financial expenditure. The person in charge of the canteen should do a good job in accounting the purchase inventory and the expenses of the small restaurant, and submit it to the General Affairs Section for verification. The General Affairs Section shall compile the monthly purchase, expenditure and canteen accounts into a "canteen monthly report". The monthly report shall be submitted by leaders at all levels to the Finance Department for approval.