How the Tongji University Student Catering Management Committee conducts its work

Take the Third Student Catering Management Committee of Tongji University as an example. The Student Catering Management Committee is a standing special committee of the 30th Student Committee of Tongji University. The chairman is a standing member of the Student Committee of Tongji University. The Student Catering Management Committee accepts the guidance of the school's Student Affairs Office, Youth League Committee and Logistics Group, and consists of three departments: the office, the general director's department, and the general publicity department. According to work needs, these three departments are divided into several sub-departments. The main function of the Student Catering Management Committee is to participate in canteen management, centrally exercise the supervisory rights of diners, and close the relationship between students and school functional departments.

First, supervise the food work in the canteen. The Director's Department is the department that implements the main functions of the Student Food Management Committee. The director's department, composed of student representatives from each department, has set up fixed supervision posts in each canteen to supervise each department. They supervise the food supply situation in the canteen at noon every Monday to Friday, including quality, price, variety, service attitude, environmental sanitation, etc. "Come from classmates, to classmates" is the work characteristic of the Student Food Management Committee: that is, the supervisor wears a work ID and goes to the students, enthusiastically solicits their opinions and suggestions, and solves problems on the spot, such as making up for insufficient meals. , if any sundries are found in the dishes, they should be replaced. If the waiter has a bad attitude, it is suggested that the canteen should criticize it, etc. For problems that cannot be solved on the spot, such as problems involving school infrastructure, energy supply, campus security, and the overall quality of students, the reasons must be explained to the students, and the student food management committee will report them to the relevant departments of the school. If conditions permit, supervisors should maintain dining order, persuade students not to waste food, mediate conflicts among dining students, etc., and use their own actions to educate and influence the students around them.

In order to comprehensively discover and solve problems, the director has a mobile supervision department to conduct irregular inspections of canteens or restaurants that do not have supervision posts for the time being. At other times, the office will receive suggestions and complaints. classmate. Some students are afraid of trouble and don't want to report "small things, small problems". With the supervision post, you only need to speak up. The Student Food Management Committee not only solves big problems, but also grasps small problems, discovers and solves problems in the bud.

Every day, the work of the supervision departments, the mobile supervision department and the office should be recorded, including the suggestions made by the students, their contact addresses, and the canteen's handling of the suggestions. The canteen administrator should sign for confirmation. The office organizes, analyzes and summarizes the suggestions and opinions collected by various departments every week, and promptly reflects them to the catering management service center. The results of the processing should be fed back to the corresponding students in various forms as early as possible, and the problems reported together should be explained and dealt with in various media on campus and in the "Meal Briefing", the journal of the Student Catering Management Committee. This is the most important work of the Student Catering Management Committee, and practice has proven that it is necessary and very effective. The weekly work report of the Student Catering Management Committee provides an objective basis for the school's functional departments to make decisions. Questions reported by students can be answered quickly, making them feel that they are the real owners of the school, which shortens the distance between students and the school.

Second, mobilize students to participate in the democratic management of student food, coordinate the relationship between the canteen and students, and enhance the relationship between the canteen and students.

The Student Food Management Committee is a student group composed of student representatives. No matter what work the Student Food Management Committee participates in, they can personally understand the importance of democratic management of student food, and thus participate more actively in student food. Democratic management. The actions of these student representatives set an example for the students around them.

The Student Catering Management Committee is also a student organization with coexisting rights and responsibilities. Starting from the students' vital interests and considering the actual situation of the canteen, let the students see the difficulties in the canteen and communicate the thoughts of the students and the kitchen management staff. Once students participate in the catering work, they will understand some of the difficulties in the cafeteria. These student representatives play an immeasurable role in stabilizing the emotions of the students around them.

While doing a good job in food supervision, we should also do a good job in publicity and increase work transparency.

For example, the "Meal Briefing", the journal of the Student Catering Management Committee, is regularly published to publicize the efforts made by the Student Catering Management Committee and the Catering Management Service Center of the Logistics Group to improve services and enhance the understanding between students and schools; to publish students and student food management Letters and manuscripts from committee members and classmates, exchanges and experiences with brother universities, etc., strengthen students' awareness of participation; a column to promote the Chinese nation's food culture is opened, etc.

Organize students to participate in some competition activities, such as selecting service stars, serving as judges of chef competitions, etc. This enhances the students' sense of ownership, promotes communication and competition in the canteen, and at the same time creates a high-quality service environment and an atmosphere of democratic participation for the majority of students. The students feel that the Student Food Management Committee is a solid and class-oriented group, so they consciously participate in the activities of the Student Food Management Committee and actively participate in the democratic management of food.

We often hold symposiums between canteen staff and students, or lead students to visit the canteen to express condolences to canteen staff. For example, after the Student Food Management Committee organized some students to visit the canteen to express condolences to the staff, the students were deeply moved: "I got up at 6:30 in the morning and went for a morning run, but I still had to go through an ideological struggle, but by this time the canteen chefs had already prepared the meals. Thinking of us I usually dump food randomly and argue with them over trivial matters." One classmate said: "In the past, it was just classmates who found fault with the canteen, but few people knew about the hard work in the canteen. We always felt that the waiters were slow in serving food. Now that I have tried it myself, I can't use the spoon well. The canteen is so stuffy." I can’t breathe, and the waiters must wear hats and masks.”

We organized some students to help cook in the canteen, which not only solved the practical problems of needy students but also coordinated the relationship between students and the canteen. Students can be mobilized to make and paste some calligraphy and paintings to beautify the canteen environment. After personally experiencing the hardship and greatness of workers, they will respect the work of canteen employees and consciously maintain dining order and environmental cleanliness. You can cooperate with the Food Management Service Center to investigate and implement "nutritious lunch", which is to provide a free lunch for extremely poor students. During the blood donation period, the canteen can be arranged to cook free nutritional supplements for blood donation students. The Food Management Service Center and the Student Food Management Committee are putting themselves in the shoes of the students. The students also sincerely thank the Student Food Management Committee for their service and help. Once the good image of the Student Food Management Committee is established, more students will participate. Democratic management of food.

Third, advocate the construction of spiritual civilization on campus. Implement "self-management, self-service, and self-education". For example, the Student Food Management Committee has held a Food Saving Week promotion every year since 1993 on the occasion of National Food Saving Week. Within a month or so, the Student Food Management Committee’s journal "Meal Briefing", the school newspaper, the school radio station, Posters, blackboards, posters, leaflets, slogans and other forms should be used to promote the significance of saving food and cherishing food, and awaken students' awareness of saving and cherishing food. The Student Food Management Committee requires that it starts from internal members, influence and educate the students around them, and form a kind of The culture of "saving food is glorious, wasting food is shameful". At the same time, some educational activities are organized, such as the "Food Saving Cup" calligraphy competition jointly held with the Tongji University Federation of Societies and Calligraphy Associations, allowing students to vote for selections, while promoting national culture, cultivating sentiments, and enriching campus cultural life. The significance of saving and cherishing food was publicized and achieved a double effect. For example, the Tongji University Food Culture Festival is held, where students participate in food production, cooking competitions, etc.

In addition, supervisors should promptly advise and stop bad phenomena that occur among classmates. Many times, students blame and abuse waiters because they don’t understand the work in the cafeteria. For example, if you have to change the dish when it is already in your lunch box; if you don’t tell the name of the dish but point it with your finger, the waiter will misunderstand. For example, a student somehow managed to hold his lunch box and dishes on the waiter and ran away, but the waiter remained quite rational. This can not only be avoided by strengthening the construction of hardware facilities and improving service levels in the canteen, but what is important is the improvement of students' own quality.

Canteen staff and all teachers and students should participate in such an ideological education project for a long time. In this ideological education project, all teachers, students, including members of the Student Food Management Committee, and canteen staff not only supervise and educate others, but also educate themselves. While regulating its own behavior, it also affects the behavior of others. The Student Food Management Committee uses various channels and methods to maintain a harmonious relationship and mutual respect between the canteen and students. This is "self-management, self-service, and self-education" .

Due to the particularity of its work, the Tongji University Student Catering Management Committee was somewhat disconnected from the work of the Tongji University Student Committee and operated independently for a period of time. From 1997 to 1998, after integration, the Third Student Food Management Committee of Tongji University was incorporated into the Tongji University Student Committee. As a standing committee of the Student Committee, it carried out work together.