What are the management plans for the staff canteen?

Look for fir mushrooms in the mountains and fish in the river.

Reference: Staff canteen management system.

1. Employees should strictly abide by the company's meal time, should consciously line up when eating, civilized and orderly, and shall not cut in line, crowd, coax, offender will be fined 10-100 yuan, and the circumstances will be dismissed.

2. Employees must strictly economize, adhere to the principle of "eat as much as you want", and there shall be no leftovers, and no rice will be allowed to occur, if you find that you have poured rice, you will be fined 50-100 yuan.

3. Dining staff shall obey the canteen management system and supervision, take care of public property, and shall not take the meals out of the restaurant, and the offender shall be fined 20 yuan.

4. Employees are not allowed to have leftover meals on the table when dining, and a fine of 50 yuan is found at one time.

5. Employees must abide by the restaurant management system when dining, and shall not fight, play, or make loud noises in the restaurant, and the offender will be fined 50 yuan.

6. Employees must wash dishes in the specified place after eating, and are not allowed to pour the remaining meals into the sink. Violators will be fined $20 times.

7. In the canteen operation room, except for the canteen staff, other idle personnel are not allowed to enter at will, and a fine of 20 yuan will be imposed for violation.

8. When eating, employees should pay attention to maintaining indoor hygiene, no spitting, no littering, and smoking in the canteen. Violators will be fined $10 per visit.

9. Dining employees should develop the habit of taking care of public property, and are not allowed to deliberately damage tableware, dining tables and dining chairs, and compensation for damage should be made according to the price.

Canteen management regulations.

General provisions: In order to maintain the normal order of the company's canteen and provide all employees with an excellent dining environment, this system is specially formulated.

1.Kitchen management.

Code of Conduct for Kitchen Workers, Hygiene Regulations.

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

When working, you must check whether the food has deteriorated or tasted, and deal with the problem in time.

Wear work clothes at work, and smoking is strictly prohibited at work.

Operate in strict accordance with food hygiene requirements to prevent food poisoning.

After washing, the tableware should be neatly organized and arranged regularly.

In the work, we will carefully calculate in strict accordance with the food standards, so as to maximize the color, flavor, pattern and variety diversification.

The entire cooking process must be carefully cleaned and served on time, in the right quality and in the right quantity.

Clean every day, three times a month, to ensure that the kitchen is hygienic and hygienic.

Management system. All the items that need to be purchased in the kitchen must be submitted to the administrative director, and then purchased by the designated personnel of the administrative department, and the documents purchased are according to the procedure: signed by the administrative director - reviewed by the general manager - written off by the financial cashier.

The food purchased by the kitchen shall be randomly inspected by the administrative department every week from time to time, and the contents of the random inspection shall be the quality and weight of the food. For unqualified food, refuse to accept and deal with it according to regulations.

No one is allowed to take away all items from the kitchen for any reason.

Cutlery must be kept in a safe place, and no one can remove it for personal use without permission.

Tableware must be checked once a day, in addition to normal wear and tear, when there is a shortage of inventory, it is necessary to find out the cause and hold accountable in time.

2.Employee Meal Convention.

Meals are all held in the restaurant, and no other place in the factory is allowed to cook and eat.

Meals are strictly based on the restaurant's dining hours, and its 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.

Employees must queue up to get food and be managed by kitchen staff and security guards. It is not allowed to cut in line, do not prepare, and one person plays multiple copies.

When eating, you should have a good posture, and do not wave chopsticks, spoons, or forks to prevent obstruction of adjacent tables.

No loud noises are allowed during meals, and bowls, chopsticks, and spoons are not allowed to make a sound of impact.

The fruit core is made of bones, and the leftovers of the meal should not be discarded. After eating, each should tidy up the table and turn the designated bucket upside down.

Strive to be thrifty, eat as much as you want, and put an end to leftovers.

Smoking is not permitted in the restaurant.

All third-party manufacturers who come to the factory to negotiate can eat in the cadre restaurant, but must notify the kitchen before 10:00 a.m. and 15:00 p.m., and the cadres of the negotiation department will bring them into the restaurant for dinner.

If all departments work overtime until 23:00 or start the night shift, they must notify the kitchen before 16:30 in the afternoon, so that the kitchen can prepare the work, and the meal will be reported after the meal.

On the 1st and 15th of each month, a snack system will be implemented, and diners must hold a ticket for additional meals.

6. Conduct violations shall be investigated and dealt with in accordance with relevant provisions.

Third, health knowledge training must be grasped as a long-term basic work, so that regular training and key training are combined, so as to continuously improve the health awareness of employees.

The kitchen business is for the restaurant, and the kitchen should organize and deploy its own production business with the restaurant as the center. All kitchen staff must be mindset that kitchen work serves the needs of the restaurant.

Prepare the usual dim sum and prepare enough noodles and fillings for the day.

2. Strengthen inspection: spot check by management personnel and inspection by food runners.

2. Strengthen inspection: spot check by management personnel and inspection by food runners.

The kitchen should control the cost of food and beverage according to the approved gross profit margin, and try to save and reduce waste on the premise of ensuring the interests of guests. The kitchen staff should account for all raw and auxiliary materials and control the cost of the whole production process.

In order to improve the working conditions and work efficiency of the kitchen. Modern kitchens are equipped with a fair amount of electrical equipment. Kitchen equipment is the material basis for food production in the kitchen, making the material conditions that facilitate the preparation of dishes.

Therefore, the kitchen should establish and improve the operating procedures of the equipment, use all the equipment according to the professional division of labor, strengthen the maintenance and maintenance of the equipment, and ensure its normal operation.

Kitchen hygiene is the first criterion to be followed in kitchen production. Kitchen hygiene is to ensure that food is in a safe state throughout the selection, production and sales process. In order to ensure the safety of the products produced in the kitchen, the purchased food raw materials must be uncontaminated and free of pathogenic bacteria, and the food raw materials must be stored under the conditions of health permits; Kitchens must comply with hygienic conditions in the process of food production; The kitchen environment equipment is required to be clean, and the kitchen production personnel must be healthy.

We will prevent contamination at all times during sales and provide food safety and reliability to customers. Therefore, all personnel and managers who come into contact with food must follow the hygiene guidelines from beginning to end in the production of food and assume their respective responsibilities.

Safety means avoiding any accidents that are harmful to the business, guests and employees. Accidents are generally caused by people's carelessness, accidents are often unpredictable and unpredictable, the implementation of safety measures, with safety awareness, can reduce or avoid the occurrence of accidents. Therefore, both managers and employees must be aware of the need to strive to comply with safe operating procedures and have a responsibility to maintain safety.

Finally, scrub once with 1% chlorine disinfectant.

Canteen system.

Sanitation standards.

1. Strictly implement the Food Sanitation Law, and do not make or spoil food.

2. Separate raw and cooked food, raw and cooked utensils and utensils.

3. When taking up the post, you need to wear work clothes and hats, keep your work clothes and hats clean and tidy, and wear work clothes and hats according to the regulations.

4. Rinse and clean the machines and utensils used in the operation after use.

5. Maintain personal hygiene, and do four diligences (frequent nail clipping, frequent bathing, frequent haircuts, frequent change of work clothes) [you must take off your work clothes when you go to the toilet, and you must wash your hands after convenience].

6. Staff must have a health certificate before they can work, and smoking is not allowed at work. Do not spit, do not wear work clothes to leave the post and go out, and wash your hands after returning to work.

7. If the above provisions are violated, punishment shall be imposed in accordance with the relevant regulations.

Gas use management system.

Coal gas is a gaseous fuel that still depends on explosion, and if it is not used properly, poisoning, ** and fire accidents will occur. In order to ensure that the canteen gas equipment is in good condition and the principle of safety first in the operation and use of gas, the following gas use management system is formulated.

1. Responsibilities of the safety officer:

1. Check the operation of the gas meter frequently, the gas pipeline is unobstructed and does not leak, and contact the gas maintenance station in time to ensure that there is a problem.

2. Supervise and train operators to use gas in strict accordance with operating procedures.

Second, the operator uses the operating procedures:

1. The operator should remember the principle of safety first when operating and using gas.

2. Before ignition, if you find that there is a smell of gas, do not ignite the fire, close the section door and open the window for ventilation. If there is any leakage at the interface of the gas equipment, all fires (including lighting power switches) are prohibited and the warranty is immediately reported to the local gas station.

3. Pay attention to the economical use of coal, and make preparations before cooking.

4. The operator shall not leave the post when in use, in order to prevent possible accidents such as burning dry pots and oil fires.

5. After the gas cooker is used, check and turn off the gas cooker switch, and the ignition rod is placed in the designated position.

3. Regulations on the safe use of gas:

1. Strictly abide by the operating procedures to prevent accidents.

2. It is strictly forbidden to dismantle, install, move or connect gas pipes and gas equipment without permission.

3. It is strictly forbidden to use an ignition stick to fight with others in the use of gas.

4. It is strictly forbidden to open fire or smoke in the canteen operation room.

5. The parties shall be responsible for any accident that violates the regulations.

Fire Safety Responsibility.

1. Miscellaneous personnel are forbidden to enter the room.

2. Gas stoves, stoves and other equipment with fire in the room. It is necessary to have a special person to manage, and often check whether the pipeline and valve are leaking, and solve the problem in time.

3. Strictly follow the operating procedures, and when operating the gas stove, it is necessary to ignite the fire first and then open the joint door.

4. When refining or frying food, there should be a special person in charge. The oil temperature should not be too high. It is forbidden to run oil, sprinkle oil, or start open fires.

5. Close the doors and windows after work, turn off the stove switch, and cut off the power supply of cooking utensils.

6. All employees in the canteen who come into contact with the fire source must strictly follow the operating procedures and not be careless.

Find out why employees don't eat in the cafeteria and develop solutions based on the reasons.

Or if you work hard once a day, count the number of people who eat to determine the amount of food.

If you still need specific management methods and rules, you can find me 416905910

With only 15 employees, it is not cost-effective to hire one person to cook, and in addition to salary, you have to pay social security and other expenses, and the company has to bear the risk of food safety.

In fact, you can ask a nearby restaurant to deliver meals every day, and the company will reduce a lot of manpower and material resources and risks.

I think your company can completely contract the company's canteen to the person who invites it, so that you can kill two birds with one stone, let him take care of his own profits and losses, and also solve the problem ......of eating for the company's employeesI don't know what the landlord thinks ......

It is recommended to install a first-class hall meal sales system, and each employee must swipe the card to eat.

According to the actual situation of your unit, there is no need to record the amount of food sales system, only the number of meals and meal time can be recorded, and at the end of the month, according to the different dining conditions of employees (such as breakfast, lunch, and dinner, how many times they have used) to calculate the food expenses that should be deducted.

If you still feel troublesome, you can add the amount in the meal sales system, for example, employees will deduct 10 yuan for lunch every time they swipe the card, and 3 yuan for each breakfast, and summarize it in the system at the end of the month, and they can directly issue a report.

You need to provide the requirements to the ** supplier of the rice sales system, and they will make some modifications on the basis of the original system according to your requirements.

Generally speaking, if there is no actual card data, employees will always report that the food expenses are deducted too much. The system should not be very expensive, you can check the local ** business online.

According to the number of meals, every three meals are counted as 7 yuan, and the balance is rounded. Withholding. That's how I calculated. FYI.