How to improve the management of canteens in state organs

The employees of the unit add the canteen to order the meal***, enter the ordering module, which is equivalent to saving the daily menu of the canteen to the employee's mobile phone, the staff of the unit use the WeChat public platform to order, you can choose their favorite dishes, the administrator of the canteen as long as the background is a click, the staff ordering data can be displayed, real-time, dynamic, very convenient. Automatic statistics in the background and printing reports. The canteen manager prepares meals according to the number of meals ordered by the staff to ensure that there is quantity and moderation, which not only does not waste but also meets the needs of diners, greatly saves the operating cost of the canteen and reduces the waste of food; According to the order information, each meal preparation basis can be traced, which reduces the time of manpower statistics, improves operational efficiency, facilitates decision-making by decision-makers and managers, and makes the canteen operation mode more fashionable and modern.

If you don't order a meal in advance, if you go to eat, the canteen consumption opportunity prompts the user that the user has not ordered a meal, and if you want to eat, you need to manually deduct the staff to eat.

Powerful statistical functions, statist's dining information, statistics of popular dishes, etc.

Baihuitong software.

Ingredient Procurement Management:In the management of food procurement, the school mainly controls the source of ingredients, quality, health and safety, etc.

People Team Management:Responsibilities are in place, and school canteen staff need to be responsible for various tasks on a daily basis to keep the canteen hygienic and tidy.

Hygienic Environmental Management:A clean and tidy canteen environment can not only bring a comfortable dining experience, but also ensure the hygiene and safety of the canteen.

Safety and Disaster Management:Safety should always be put first, first of all, food safety, and then all kinds of fire prevention, electricity prevention, anti-theft, facilities and equipment failures, etc.

Institutional canteen management system:

1. Conduct irregular quality, safety and health inspections on the canteen twice a week, fill in the "Hengyan Expressway Canteen Hygiene Management Inspection Form", and supervise the implementation.

2. Hold a canteen management meeting at the end of each month

1) Discuss the existing food problems;

2) Evaluate the operation of the canteen;

3) Announce the food expenses of the month to all employees of the agency.

3. Implement the management and supervision of the quality, quantity, quality and hygiene of the canteen to achieve the purpose of serving employees.

4. Help the canteen improve the management rules and make the canteen operation orderly and followable.

5. Do a good job of feedback and communication between employees and canteens in a timely manner.

1.Systematic management of the canteen dishes, daily changes of dishes, even delicious dishes will be annoying;

2.Collect suggestions from dining staff on canteen improvements, and make targeted improvements after analysis;

3.Strengthen the publicity of conservation, put an end to the waste of individual people, and achieve the rational use of resources;

4.From the point of view of health and conservation, despite controlling the purchase of vegetables out of season (** too high);

5.Strengthen the constraints on procurement personnel to ensure the full use of funds;

6.Summarize the dining situation, achieve a reasonable allocation of each meal, and reduce the waste caused by excess dishes.

The school cafeteria is a place where students eat every day, and elementary school, junior high school, high school and university all have their own canteens. Some of the canteens are recruited by the school itself, and some of them are contracted to others, so that others can earn this money.

But no matter which one, the school needs to be managed, once the management is relaxed, the price of the canteen is large ** or the unhealthy and unhygienic food may lead to high consumption of students or a large number of students have diarrhea. How to manage is a problem, when I was in high school, the homeroom teacher of the student next door was the management of the canteen problem, and some students reported that the canteen had risen sharply and sold low-quality soy milk, but it was very blind and pure, for example, the taste was difficult to drink, and I don't know what miscellaneous soy milk can be compared with the delicious bags of soy milk in the supermarket. And due to the lack of attention from the school, a large number of students have diarrhea.

To put it bluntly, one of them is that the school should attach great importance to whether the quality of canteen sales is equal. Second, most of the canteens can not be controlled because the school does not listen to the students' ideas, many times, students do not know the canteen complaints in the **, or know, because the other party is not the teacher is embarrassed to say, the school should be a semester canteen questionnaire, and carefully check whether the canteen has violations and actively respond.

The school can conduct random inspections from time to time, and there are four aspects of spot checks, the first is whether the vegetables and meat and other ingredients are fresh, and whether there are a large number of unfresh, which can be raided when they cook vegetables; The second is to check whether the school dishes and chopsticks are clean, some canteens will still have residual traces of juice due to the lack of seriousness of the staff, and the dishes and chopsticks are not smooth to the touch, which makes people suddenly tasteless and unclean. Canteen management personnel should do a good job of cleaning, disinfection and cleaning of the tableware to be used every day. The third is that the school canteen should have good ventilation, instead of eating a meal and flies are still flying on the food, so as to keep it clean and hygienic.

The fourth is to find teachers to eat in the cafeteria from time to time to observe the meals in the cafeteria and the meals of students.