Management measures are urgently needed for dining in the staff canteen? thank you

First, follow the purpose of serving government officials and workers, conferences and guests, and strive to make food delicious, thoughtful, convenient and timely.

Two, the canteen staff must work together in Qi Xin, earnestly perform their duties.

Three, canteen staff should stick to their posts, according to the prescribed time for meals, keep cups, bowls, chopsticks, lamps and other utensils clean and sanitary, orderly and regular disinfection. Strengthen food management, prohibit the use of spoiled food, and put an end to food poisoning.

Four, the reception of county (city, district) grassroots staff, in principle, to provide working meals, but must be reported by the business department to the bureau leadership and fill out the "bureau reception (meeting) dining approval form", and the bureau agreed to arrange services. Pay attention to the quality of food and put an end to waste.

Five, strengthen the cost accounting, shopping procedures are clear, and in line with the real thing, the logistics administrator to check the day to buy food, if found that there are three no products and fake and shoddy products, in addition to the buyer's responsibility, to focus on destruction, are not allowed to use. Pay attention to saving water, electricity and gas.

Six, meeting meals, according to the meeting standards, no famous wine, high-grade drinks and expensive dishes.

Seven, canteen staff should be strict with themselves, pay attention to cooking skills, pay attention to the quality of food, and strictly manage canteen equipment, kitchen utensils, grain and oil, non-staple food, drinks and so on. Don't turn on a small stove, and don't treat people in the canteen without authorization.

Eight, canteen staff should always maintain personal and canteen hygiene, regular health checks.

First, the canteen management responsibilities.

(1) Responsibilities of the financial administrator.

Work under the leadership of the supervisor, be responsible for the accounting treatment of the canteen, fill in vouchers and related statements in time, ensure the use of cash, and make profit and loss reports.

(2) The responsibilities of the material manager.

Responsible for weighing, marking and acceptance of purchased goods. Dynamically supervise and manage the whole process of using goods, and strictly implement the three separation systems of purchasing, acceptance, storage, distribution and distribution of all kinds of food.

(3) the responsibilities of the administrative manager.

Assist the supervisor to manage the canteen. Mainly responsible for the daily work arrangement and affairs management of chefs and restaurant waiters.

The second is the responsibilities of other personnel.

(1) Buyer's responsibility.

Strictly implement the procurement system, be familiar with the market conditions, and feed back the market information to the competent leaders and managers at any time. Take full responsibility for the quantity and quality of the purchased goods.

(2) the responsibilities of the chef.

1. Under the leadership of canteen management personnel, study politics hard, study cooking techniques assiduously, pay attention to nutrition, do a good job in hygiene, and ensure that rice is cooked and fragrant;

2. Constantly improve the understanding of the importance of cooking work, firmly establish the idea of serving cadres and workers wholeheartedly, be diligent, work hard, and do your job well;

3. Take care of the kitchen equipment, do a good job of maintenance and keep it in good condition;

4. Do a good job in personal and public hygiene, adhere to the tableware disinfection system, and keep the environment clean and tidy;

5. Strictly implement rules and regulations, go to work on time, dress for posts, and strictly operate procedures.

(3) the duties of the waiter.

1. Under the guidance of canteen managers, firmly establish the idea of not being afraid of hardship and fatigue, improve service awareness and ensure service quality;

2. Be polite, serve with a smile, behave appropriately, provide standard, decent and generous service, and do not quarrel with the dining staff;

3. Do a good job in the canteen hygiene, care for and use all kinds of tableware, and disinfect every meal to prevent the spread of various diseases;

4. Maintain personal hygiene and clean clothes, and wear work clothes at work;

5. Obey the leadership, observe discipline, go to work on time, don't be late, don't leave early, please cancel the leave if something happens;

6. During work, stick to your post, do your job well according to the division of labor, do not do private work during the on-the-job period, do not go out without permission.

Third, the canteen management system.

① Financial management.

1. Financial personnel must abide by the financial system and strictly implement the interim provisions on reception work.

2. Timely declaration of vouchers and accounting treatment, so that the account books are clear and the accounts are consistent.

3. At the end of the month, statements must be prepared on time to ensure timely information feedback and accurate data, so as to effectively play its supervision and management functions.

(2) Equipment management.

1. The items in the canteen include all fixed assets such as cookers, tableware, tables and chairs, audio and refrigeration equipment.

2. All items are registered and managed by special personnel.

3. The person in charge should be familiar with the technical performance and maintenance methods of the items in charge, so as to keep their performance good and clean.

4. Be jointly and severally liable for the abnormal damage of management items.

5. Strict duty system, before coming off work for water, electricity, gas, doors and windows for safety inspection, to prevent all kinds of accidents.

(3) Material management.

1. Materials and objects include daily purchase of main and non-staple food raw materials, tobacco, alcohol, sugar, tea, fruit and other reception gifts.

2. Strictly control the purchase. Management and warehousing personnel shall check and accept the quantity, quality, price and safety of food raw materials purchased by purchasing personnel, and warehousing personnel shall handle warehousing and other related procedures for qualified food raw materials, and the goods shall be placed in place and orderly. Shopping invoices should be signed by purchasing, storage and management personnel, and submitted to the competent leader for signature and then reimbursed step by step.

3. Close the library. The custodian should be clear about the items he is responsible for, report the inventory of common items to the competent leader in time, and submit the inventory table and dining table on time. Cooking personnel should receive qualified food raw materials and process them scientifically according to the quantity and standard in the Approval Form for Government Reception (Meeting) Dining approved by the competent leader, and at the same time, go through the relevant outbound procedures with the storage personnel. If there is no approval form, the custodian shall not go through the formalities of leaving the warehouse. If you leave the library without authorization, the fee will be paid by the custodian.

(4) Dining management.

1. In principle, breakfast, lunch and dinner in government canteens are served according to the number of registered people. Diners need to order food in advance in the office affairs management-ordering management of OA system of the municipal bureau according to regulations. In principle, there is no ordering staff and no food is provided. Diners are not allowed to make noise after entering the canteen. The staff will divide the meals. Please queue up consciously when having buffet meals, and choose dishes as needed to prevent food waste. Diners' main and non-staple foods are not allowed to take away. Non-working personnel are not allowed to enter the workshop.

2. For working meals or receiving guests, the undertaking department (head of reception) should go to the head of the canteen in the office service center in advance to receive the Approval Form for Office Reception (Meeting) Dining, which should be signed by the head of the department and the competent leader and sent to the office service center for arrangement.

⑤ Health management.

1. Hygienic requirements for canteens and kitchens:

(1) Restaurants and kitchens should have screen doors, screens and gauze covers to prevent flies;

(2) After each meal, the canteen and kitchen should be cleaned in time, the tablecloth and chair cover should be changed frequently, and all kinds of items should be arranged and wiped regularly to make them clean and orderly, and cleaned once a week;

(3) The drainage of canteen and kitchen should be kept smooth, and the sewage should be poured into the sewage pool in time to avoid accumulating dirty water and dirt and keep the environment clean and tidy;

(4) It is forbidden to keep poultry and livestock in the canteen kitchen, and it is forbidden to bring toxic chemicals;

2. Hygienic requirements for cookware, kitchenware and tableware:

(1) containers for raw food and cooked food shall not be mixed;

(2) raw and cooked food knives should not be mixed and stored separately;

(3) Small cookers such as cages, pots and spoons should be cleaned, dried and placed in order after use;

(4) Clean and dry large cookers, such as pots, lids and food baskets. Wash with hot water after use, and wash with alkaline water once a week;

(5) Mechanical appliances (meat grinder, vegetable cutter, dough press, etc.). ) washing with hot water, drying and storing;

(6) Tableware should be disinfected regularly, and patients' tableware should be placed separately to prevent infection.

(7) Put uncommon electrical appliances into the storage room.

3. Personal hygiene requirements of employees:

(1) Regular physical examination by the health department;

(2) Do "four diligence", wash hands, cut nails, take a bath, have a haircut, wash clothes, wash bedding and change work clothes frequently;

(3) Don't smoke in the workshop at work, wear work clothes and keep the instrument clean and tidy;

(4) It is forbidden to do things unrelated to cooking in the canteen, and you must wash your hands before work, after defecation or after touching dirty things;

(5) Don't cough or sneeze at food, don't wipe your nose, sweat, hands or kitchen utensils with work clothes, and don't spit everywhere.