I m the canteen manager, and I just took over the work, so what advice do you have for the prawns to

First of all, let's analyze them one by one:

First, you are a logistics management major, with an assistant logistician and an English certificate of level 4, and an inspection certificate, which are very useful stepping stones.

Second, I can understand that as a fresh graduate, I really want to participate in the training, after all, it is a kind of recognition of graduates in this society. But I believe that there are two sides to a coin, imagine that if you give a baby ice cream, he will not be able to taste the taste of it, because the child's sense of taste has not yet been formed, and in the same way, it is a waste to have someone who knows nothing go to a training that he does not even know why, because it is difficult for you to absorb it completely.

Third, for you to say that you want to engage in foreign trade, business and documentary, these are three different professions, the requirements for people are also different, covering a wide range, of course, these are related to logistics, can also have the role of touching the bypass, but it can be said very bluntly, you not only waste your logistics professional, your assistant logistician and your inspection certificate, so that these are useless, and, even if you give up so much, it does not mean that you are now a qualified foreign trade person. In other words, you give up your major, your certificate, give up all the silent costs, and you don't know where to start.

There is one word in your discourse: work that enhances your abilities. This is a matter of the benevolent and the wise.

According to my personal understanding, as long as you have a self-motivated heart, you will be able to improve yourself one day. Good companies, bad companies, all have their own mode of operation. Opportunities can come from a company, from a customer, or from a friend, and every day something unexpected happens, and it's important that you're always ready to take advantage of it.

To be honest, all work is very boring, and what you accumulate in your work is your working methods and connections, which are all bargaining chips to improve yourself.

Finally, looking for a job, I still think that large companies are more developed, it is recommended to go to large logistics, freight forwarding companies, generally this kind of company has a complete training system for new employees, the company's management philosophy is also relatively advanced, you can broaden your horizons and accumulate experience. However, it is recommended that the building mainly start from the documents on the ground floor, which may be the most boring work, but to be down-to-earth, there is a saying: the daughter-in-law will always have a day to become a mother-in-law, this is for sure.

In addition, there are some small suggestions, that is, when looking for a job, there are few good jobs in the talent market, online delivery or directly into the homepage of large companies ** to fill in are good choices, and don't underestimate the part time recruited by those foreign-funded companies, it is very likely to turn positive, even if you can't stay in the end, the experience of large foreign-funded companies is always better than that of other small companies.

The main thing is hygiene, and the second is taste.

Then there are so many things you need to pay attention to:

Strictly control food procurement - school canteen food procurement is the first pass to ensure the hygiene of meals, if the purchased food and raw materials do not meet the health requirements, it is difficult to ensure that the food for teachers and students is hygienic, and it is necessary to ensure the purchase from formal channels.

Strengthen accounting and control - through strengthening macroeconomic regulation and control, implement a comprehensive price balance mechanism for students' basic meals, flavored meals and reception restaurants.

Improve the food hygiene management system - formulate the canteen hygiene management system and improve the hygiene system, and implement it to all staff.

Establish a good image of the canteen staff - wear masks, wear good work clothes, set up suggestion boxes, and widely collect opinions from teachers and students to improve them.

Of course, I have only listed a few points here. You can search for [Baihuitong Cloud Meal] to learn more about our official website, there are all kinds of canteen management plans and emergency plans, I hope it can help you.

The company's canteen management system.

1) In order to jointly manage the food and provide good services for the employees, this system is specially formulated

1. Administrator Responsibilities.

1. Responsible for the purchase of food, management of food, and warehouse.

2. Carefully calculate the cost of meals, do a good job in food and property, account management, and publish the income and expenditure of food once a month to achieve a balance between income and expenditure.

3. Carefully arrange, adjust the food, and improve the quality of the food.

4. Strengthen the coordination and management of the work of the master; Regularly report to the manager on the food situation every week.

5. If the food quality is poor or the food loss is caused by the lack of food management, the administrator shall bear the corresponding responsibility.

Second, the responsibilities of the master:

1. Carefully adjust the patterns of the meals, and make meals according to the food recipes.

2. Make meals according to food standards, grasp the appropriate amount of meals, and prevent unnecessary waste.

3. Open meals on time, three meals a day on weekdays (Monday morning, Friday afternoon do not open the stove, overtime exceptions), and be responsible for the production of guest meals.

4. Responsible for the sanitation of the room and the cadre's restaurant, and must be clean and tidy before eating.

Third, the master master should grasp the number of diners in time to avoid lack of food or waste.

Fourth, all diners must pay the food fee on time before the 15th of each month.

Fifth, all dining personnel must abide by the food management system, pay attention to dining civilization, pay attention to public hygiene, and do not litter.

Sixth, improve the food supervision and management system, and organize the management team to evaluate and inspect once a month.

2) 1. Elect or designate 5-7 members of the catering committee among the diners, and one of them shall be the convener.

2. The food committee should keep abreast of the actual situation and supervise the improvement of the food.

3. The catering contractor is a package and the outsourcing bidding is presided over by the General Affairs Office.

4. The catering contractor shall accept the improvement opinions and supervision of the catering committee members at any time.

5. All meals are seated with meal vouchers.

6. Each employee has a fixed dining position, and 6 people are a table, and the number is seated.

7. Units that temporarily arrange guest meals for guests from other units should register at the General Affairs Office at least one and a half hours before the start of the meal and purchase meal coupons.

Lunch: 12:00 12:30

Dinner: 17:00 17:30

9. Those who need dinner due to temporary overtime should register before 4 p.m.

10. If the partner stops the partnership, he or she must go through the ceasefire formalities with the catering contractor one day before.

Ten. 1. Maintain good order during meals and do not make loud noises.

Responsible for coordinating the management of the canteen and all coordination work. During working hours, the canteen supervisor should go deep into the site to follow-up, carefully observe the deficiencies of employees in their work and make corrections; Master the meal time to ensure that you do not miss the meal; When opening meals, pay attention to the distribution of meals and deal with the problems of factory employees' reactions; Resolutely put an end to on-site supervisors, sitting in the warehouse during working hours, and not seriously supervising on-site work. Responsible for formulating the work responsibilities of department employees, assessing and evaluating employees, putting forward rewards and punishments according to their actual work, and supervising and coordinating the work between each team.

According to the technical level and expertise of the chefs in the department, suggestions on the arrangement and transfer of post personnel are proposed.

Responsible for the formulation of kitchen menus, and responsible for cost control, according to the cost standards of the department to develop production tasks, strict control of purchases, procurement plans and requirements, and fill in and sign purchase orders. Responsible for communicating with the staff in charge of the canteen in the factory, carefully understanding the opinions of the factory employees on the canteen meal and health services, correctly handling various unavoidable incidents, and reporting to the superior when serious problems are found. Responsible for supervising the implementation of the canteen's financial, personnel and procurement regulations.

Responsible for formulating the specific work and rest time of each person in the kitchen. Responsible for the quality and quantity of food raw materials delivered to the factory by the canteen acceptance. Complete other tasks assigned by superiors.

Hygiene requirements for kitchen staff: Kitchen staff must go to the municipal disease control department for a health examination, pass and obtain a health certificate before they can work. Employees who have obtained the "Health Certificate" must undergo a health examination once a year, and can continue to work only after obtaining the "Health Certificate" of the current year.

If the kitchen staff is found to have dysentery, typhoid, viral hepatitis and other digestive infectious diseases (including pathogen carriers), active tuberculosis, purulent or exudative diseases and other diseases that hinder food hygiene during the health examination, they shall not be engaged in canteen work. If a violation of the system is discovered, the person in charge will be held responsible.

Environmental hygiene requirements for canteens: doors, windows, ceilings, and fans in the kitchen and dining room are required to be cleaned once a week. The tables and chairs in the restaurant should be neatly placed and cleaned every day, and there should be no oil stains or dirt.

Doors, windows, ceilings, and fans in kitchens and dining rooms need to be cleaned once a week. Remove garbage and discarded food in a timely manner. Smoking is not allowed in the kitchen.

All of the above are implemented in accordance with the hygiene standards of Peilang canteen. Tableware washing and disinfection hygiene requirements: insistence"Residue removal, detergent scrubbing, clean water rinsing, disinfection cabinet high temperature disinfection"Four decontamination processes.

Sensory inspection is based on light, clean, astringent and dry to meet the disinfection requirements. After disinfection, the tableware is neat and orderly; The cupboard is dust-proof, no clutter, no grease. The dishwashing sink should be dedicated, washed and brushed clean after use, without residue, grease, and clean surface.

Use a dishwasher and steam for disinfection, and place items correctly and reasonably. Waste should be stored in special containers, not exposed, not overstocked, and not overflowing. Larger utensils such as various basins should be dusted with tarpaulin, and disinfected with disinfectant or boiling water.

Managing a canteen is difficult, because everyone has their own tastes, everyone has their own preferences, and everyone has an appetite that changes at any time. In fact, it is not difficult to master the method of managing the canteen, just grasp the following six points.

The canteen pursues coarse dishes and has the taste of home, so that everyone can eat well in ordinary ingredients. Sourcing ingredients is the core of cost control in canteens. Questions.

What are the six points to ask.?

The second is to ensure that the facilities of the canteen are in good condition, including the equipment of sinks, napkins, condiments, toothpicks, etc. Again, it is a smile, to maintain the image of a smile, to provide the act of smiling, to leave the impression of a smile. Good service can make up for the possible shortcomings of the dishes to a certain extent.

Point 4: The environment is first and foremost a hygienic environment, and the windows are always pleasant.

Point 5: People do everything, and the same goes for the canteen. First of all, we must have a good leader, who must be willing to work and have team spirit.

Point 6: There are expenses in the account of operating a canteen, and there is actually a problem of operation, and you are not worthy of being in charge if you don't know the account. To manage the canteen well, it is necessary to do a good job in cost analysis, and adjust the side dishes and procurement strategies in a timely manner according to the changes in costs.

In order to improve the management of the canteen and create a warm, hygienic and tidy dining environment for employees, these regulations are formulated. This regulation applies to canteen staff and employees who eat in xx. The office and the trade union are responsible for the management of the staff canteen and accept the complaints of the canteen staff and dining staff.

The management of the canteen implements the "supervisor responsibility system", that is, the canteen supervisor is fully responsible for the quality of the canteen's meals, hygiene, dining environment, staffing, etc., and bears corresponding responsibilities for the problems that occur. The canteen staff is responsible for providing three meals a day for all employees. Canteen procurement should be carefully calculated, diligent, thrifty, appropriate, and reasonably arrange the amount of meals per day, so as not to cause dishes to deteriorate, waste or insufficient portions.