What issues should be paid attention to in canteen procurement?

It is necessary to formulate reasonable and effective procurement business monitoring measures according to the requirements of the internal rules and regulations of the canteen. The most basic measures can be considered as follows:

1. Establish a procurement mechanism to shop around, carry out cost-effective before procurement, and look for partners.

2. Establish a procurement mechanism for the multi-channel supply of the same material with multiple leading suppliers.

3. Establish a food quality evaluation mechanism and a first-class business management mechanism for the elimination of the last position.

4. Establish a cost control mechanism, through in-depth analysis of procurement costs, combined with market research and analysis, and reasonable agreements with partners to achieve the purpose of effective cost control.

Canteen kitchen equipment is generally divided into hot kitchen equipment: gas frying stove, steaming cabinet, soup stove, claypot stove, steaming cabinet, induction cooker, oven; Storage equipment: It is divided into food storage parts, including room temperature and low temperature equipment

Flat shelves, rice and noodle cabinets, lotus table refrigerators, freezers, cold storage, etc., spice cabinets, sales workbenches, various base cabinets, hanging cabinets, corner cabinets, etc.; Decontamination equipment, hot and cold water systems, drainage equipment, washing basins, dishwashers, high-temperature disinfection cabinets, etc., garbage disposal equipment generated in kitchen operations after washing, food waste grinders and other equipment; Conditioning equipment, mainly the table of conditioning, sorting, cutting, ingredients, preparation of tools, racks and utensils. The specific configuration of kitchen equipment needs to be determined according to the size of the canteen area and the number of diners

Abstract: Many enterprises have their own staff canteens, and relatively large companies generally find a vegetable distribution company for business cooperation, and distribute them at a fixed time every day or on weekdays. However, not all canteens have to find food distribution companies to cooperate, and some small-scale canteens with 100 or less than 50 people will have a special purchasing person to purchase ingredients every day.

So, what problems do you generally encounter in purchasing ingredients by yourself, and are there any advantages to this method? The way of purchasing ingredients in the canteen can be enterprise distribution, or it can be stupid to purchase by yourself, although there will be many problems with self-procurement, but it is relatively flexible and low. First, the quantity is insufficient or exceeded, and the loss is large.

The procurement of vegetables is a great test of the purchaser's experience, and it also requires the purchaser to fully understand the dining situation of his canteen personnel. However, in many cases, due to various uncertainties such as the number of personnel, the procurement of ingredients is sometimes too much or too little. Too much purchase is easy to cause waste, and the lack of goods will take the best way.

In addition, vegetable ingredients are easy to lose, and the moisture and freshness of the ingredients are constantly lost during the procurement process, so if you don't pay attention to your own procurement, it is easy to bring great food loss.

Second, the supply of goods is unstable, and procurement is time-consuming.

Self-procurement is generally made in the food market, and the demand is relatively small, so it is more flexible. However, the supply of food ingredients in the market is unstable, and it is affected by the origin and the amount of customer purchases. Therefore, sometimes the purchased ingredients may not be able to buy enough goods, so you need to find another one.

Although self-procurement is flexible, if there are many types of procurement, the corresponding procurement time will increase because it is often more than one person to pick up the goods.

3. Improper transportation and loss of ingredients.

Once the ingredients have been purchased, they can be transported back to the cafeteria. However, if the ingredients are not protected or fixed, it is easy to cause bruises and damage to the ingredients, affecting the color and condition. At the same time, for the transportation of some live fish, river fresh and seafood, if the temperature is too high or the oxygen is insufficient, it is easy to cause the death of live fish and bring the loss of ingredients.

Fourth, the bill is chaotic and financial management is difficult.

Since it is purchased in the food market, not many shops can issue invoices, and more of them are paper purchase vouchers. Since it is a multi-person purchase, there will be more corresponding bills. At the same time, since the price of vegetables is not fixed every day, it is also necessary to make a certain amount of reservation space in the budget management of procurement.

This also brings certain difficulties in financial management.

Hello, it is a pleasure to serve you and give you the following answers:1The material of the plate:

When purchasing plates in the canteen, you should choose durable materials, such as stainless steel, ceramic, etc., to ensure the durability and safety of the plates. 2.Dimensions of the dinner plate:

When purchasing dinner plates in the canteen, the appropriate size should be selected according to the actual needs of the canteen to ensure the capacity and efficiency of the plates. 3.The appearance of the dinner plate:

When purchasing dinner plates in the canteen, you should choose a beautiful and elegant appearance to ensure the aesthetics of the plates and create a good dining atmosphere. 4.**:

When purchasing dinner plates in the canteen, it should choose a reasonable one according to its own actual situation to ensure the rationality of the procurement cost. 5.Cleaning of dinner plates:

When purchasing plates in the canteen, you should choose easy-to-clean plates to ensure the cleanliness and hygiene of the plates. 6.Plate safety:

When purchasing dinner plates in the canteen, you should choose safe plates to ensure the safety and health of the plates. Personal experience: When purchasing dinner plates in the canteen, it should be considered in terms of material, size, appearance, cleanliness and safety, etc., to ensure that the purchased plates can meet the actual needs of the canteen and provide better services for the canteen.

Hello, glad to answer for you. <>

The procurement of raw materials for school canteens includes: raw materials and auxiliary materials. 2. The procurement of bulk materials such as rice, noodles, oil, meat, and seasonings must be purchased in the formal market, through formal channels or through the bidding of educational institutions.

Canteen refers to a place set up in institutions, schools, factories and mines and other enterprises and institutions, and its internal employees, students and other people gather to eat. Its internal facilities mainly include tables, chairs, cash collection offices and kitchen stalls.