Staff canteen management regulations _ company staff canteen management regulations

The purpose of establishing the staff canteen management system is to do well all the work of the company canteen, ensure that all the work of the company canteen has rules to follow, maintain the normal order of the company canteen operation and protect the vital interests of employees. The following is the content of the "Regulations on the Management of Staff Canteen" I brought to you. Please refer to.

Staff canteen management regulations 1 These regulations are formulated to strengthen canteen management, create a warm, hygienic and clean dining environment for employees, and ensure the normal dining and food hygiene and safety of employees.

First, the chef is responsible for the purchase of food and vegetables in the canteen. He should make a good purchase plan, be careful and save money. Attention should be paid to professional ethics, and it is forbidden to purchase and cook spoiled food to prevent food poisoning; And pay attention to regularly collecting employees' suggestions, and constantly improve the work level and service quality, so that the food is fragrant and delicious, the food is sufficient, and people are treated equally. ?

Second, the facilities and appliances in the kitchen operation room should be placed neatly and orderly, and there should be no sewage and sundries on the ground; The canteen should be clean and hygienic to ensure that the canteen hygiene meets the prescribed standards. Public tableware should be cleaned and disinfected after use; Garbage should be disposed of in time; Smoking, talking loudly, spitting and littering are prohibited in the canteen. Offenders will be fined 10/ time, and 50 yuan will be fined more than three times (including three times).

Three, to take good care of the canteen utensils, not greedy for petty gain, any items placed in public places, shall not be arbitrarily moved or used for other purposes. Those who damage all kinds of equipment and tableware without cause shall be compensated according to the price.

Four, canteen staff must pay attention to personal hygiene, should be a health check every year. Cut nails frequently, wash hands frequently, change work clothes frequently, wear work clothes at work, and stick to the operation after washing hands.

Fifth, do a good job of safety. Use cookware should strictly abide by the operating rules to prevent accidents; Flammable and explosive articles should be placed in strict accordance with regulations to prevent accidents; The canteen staff should close the doors and windows before coming off work, and check all kinds of power switches, equipment and air gate valves to ensure that they are in a safe state.

Six, adhere to the meal on time, three meals a day in the canteen, the variety should be changed frequently, the food style should be adjusted, and the nutrition balance should be paid attention to. Every Sunday, the recipe for the next week should be made, and the daily meal amount should be arranged reasonably, so as not to cause the dishes to deteriorate, waste or lack of weight.

Seven, to treat people according to their own standards, civilized diet. Diners should strictly observe the meal time (6: 50-7: 50 am, noon 12: 00- 13: 30 pm18: 00-19: 30 pm; 17: 30- 19: 00 winter), it is forbidden to eat in advance; When eating, you should be there first? Meal registration form? In the corresponding position. Employees who eat out must inform the canteen staff at least 2 hours in advance.

Eight, dining staff must consciously maintain the hygiene of the restaurant, in addition to cleaning the dishes and chopsticks, it is strictly prohibited to enter the operation room.

Nine, in principle, guests should have a meal certificate issued by the office before eating. If the order is not placed in time due to special reasons, the chef should go to the office to make up the order in time after dinner, and the settlement at the end of the month shall be subject to the order placed in the office. Temporary dining with people is subject to the signature of the boss (Feng, Di and Wang). In addition, it is strictly forbidden for anyone to take people to the restaurant privately in any way. If you take an outsider to eat without permission, the corresponding meal expenses will be deducted from your monthly salary.

These Provisions shall be implemented as of the date of promulgation, and the provisions that were inconsistent with these Provisions shall be abolished at the same time.

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Staff canteen management regulations 2 1) strictly abide by the company's rules and regulations. Go to work on time, stick to your post, obey the organization arrangement, ask for leave if something happens, and don't leave your post without permission.

2) Establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, initiative and enthusiasm, courtesy, love their jobs, serious and responsible. Ensure that the cooked dishes are fragrant, delicious, quantitative, sufficient and equal.

3) Abide by financial discipline. All employees will receive (pay) meal tickets when they eat, and cash is forbidden. Cooking personnel should pay the meal fee every month according to the regulations, and strictly register. Anyone who eats in the canteen must pay the money according to the prescribed standards. Do not sell the goods that have been put into storage without authorization.

4) Adhere to the physical acceptance system and do a good job in cost accounting. Do it every day and every month, and the accounts are consistent. Take stock once a month, publish the accounts regularly in the first half of each month, and accept the supervision of employees.

5) Take care of public property. All the equipment and tableware in the canteen are registered and accounted for, and they are not greedy and cheap. Any object (public or personal) placed in a public place shall not be moved or used for other purposes. Those who damage all kinds of equipment and tableware without reason should pay compensation according to the price.

6) Do a good job in personal hygiene of cooking personnel. Wash your hands frequently, cut your nails, change your work clothes frequently, and wear work clothes at work. Cooking personnel should have a health check-up once a year, and those without health certificates are not allowed to work in the canteen.

7) Planned procurement, and it is forbidden to purchase rotten food to prevent food poisoning.

8) Arrange employees to queue up for meals, shorten the queuing time and start meals on time. Make a menu once a day, and there are many varieties in the morning, noon and evening, so as to improve cooking skills and staff meals. For those who can't eat on time or have a temporary meal because of work needs, they can make an appointment and notify in advance.

9) Do a good job in safety. Use cookware should strictly abide by the operating rules to prevent accidents; It is forbidden to bring irrelevant personnel into the kitchen and storage room; Flammable and explosive articles should be placed in strict accordance with regulations to prevent accidents; The canteen staff should close the doors and windows before work and check all kinds of power switches and equipment. Administrators should always supervise and inspect and do a good job of anti-theft.

10) Strengthen management, unite and cooperate, strictly implement various rules and regulations, and successfully complete various tasks.

Staff canteen management regulations 3, the first responsible person and management scope

1, the group administration department is responsible for the management of the company's kitchen.

2, by the group administration department? The logistics specialist is responsible for managing the procurement of kitchen materials, hygiene, the number of diners and menu management.

The logistics specialist is responsible for providing the number of people who come back for lunch and arranging lunch for the employees who come back late. The kitchen chef is the first person in charge of the kitchen work, and is responsible for the cooking and cleaning of the company's lunch and dinner. Cleaning and disinfection of public tableware.

The chef should make lunch according to the menu provided by the company.

6. When the cooking materials in the kitchen are insufficient, the chef shall fill in the purchase application form, submit it to the logistics specialist for review, and arrange the purchase after it is approved by the group administrative director. Second chef management

1, responsible for purchasing lunch ingredients (meat, vegetables and other non-staple food raw materials). When there is a shortage of condiments, staple food raw materials and cleaning products, apply to the logistics Commissioner in advance to make up for it.

2. Ensure that food raw materials are fresh, clean, non-toxic and harmless, and ensure the health of employees. It is essential to cook lunch according to the number of diners provided by the logistics Commissioner. (Note: The number of copies or copies should be economical and reasonable).

4, clean the kitchen after dinner, to ensure the cleanliness of the kitchen, do tableware, kitchen utensils, clean, tidy, clean the floor, turn off the power of all electrical appliances, wash the dishcloth and hang it up, throw out the garbage, and ensure the pool and sewer pipes are unobstructed. If there is any abnormality, report it in time.

5, public goods (chopsticks, bowls) with boiling water every 2 days 10 minutes.

6. Personal belongings shall not be stored in the kitchen refrigerator, and it shall be cleaned once a week to ensure that the refrigerator is clean without foreign objects and odor.

7. Take care of the kitchen utensils. Employees' personal tableware should be kept by themselves, put in the designated location and conform to the kitchen management regulations.

8. Ensure that the lunch is mixed with meat and vegetables, and the nutrition is reasonable, and the meal is served on time.

9. Seal the leftover food with plastic wrap and collect it every day. Eat it in time the next day. If you don't finish it the next day, you must throw it away.

10, cherish and save food, non-staple food and consumables, and save water, electricity and gas. 1 1. If you have a rest the next day, you should reserve the basic ingredients for the next day and clean all kinds of tableware for the next day.

12, leave should be notified to the administrative Commissioner more than 1 day in advance, so that the administrative Commissioner can arrange his work. Work management of the third kitchen

1. After the chef arrives at the company every day, he will weigh the dishes (every day) and then register. Reimbursement once a week.

2. After the morning meeting every day, the human resources department will inform the chef of the company's attendance.

3. Before lunch, notify the kitchen of the list of people who come back to the company for dinner late, and leave a meal to ensure that every employee who comes back late can eat it.

4, every day after lunch, before going to work in the afternoon, check the kitchen hygiene, kitchen utensils neatly, wash clean, garbage out, clean the pool. All the sewage and rags on the ground are washed and aired, the leftovers are put away, and the power and gas switches are all turned off.

5. Supervise employees' dining waste, and warn and punish those who waste seriously.

6. For employees who come back late from a business trip, the kitchen worker has the responsibility to clean the kitchen utensils. When kitchen staff need to arrange health duty due to vacation or other reasons, it should be done in the order of back office duty table.

7. The Group Administration Department makes statistics on the number of missed meals and the number of meals, makes a report, and submits it to the department head for review and then to the Finance Department every month 1-3.

8. Arrange dinner, and inform the employees of the left-behind company about the cooking of dinner before coming off work. 9, the kitchen food materials procurement, first apply, after the arrangement of the supervisor to buy. The fourth quarter catering management

1. Employees have a meal, and chefs cook their own meals. Pay attention to how much you eat when cooking, and don't waste or dump rice. If it is found without justifiable reasons, it will be given a warning for the first time, fined for the second time 10 yuan, and re-evaluated for the third time or more. It is supervised by all employees of the company and implemented by the Group Administration Department.

2. Any employee packages or takes away the company's food, articles and tableware without permission. Special circumstances must be reported to the group administration department.

Before washing the dishes after meals, empty the food left in the bowl and wash it again to prevent the sewer from clogging. Otherwise, it will be given a warning for the first time and fined according to 50 yuan/time.

4. After the meal, put the cleaned bowls and chopsticks in the designated position as required, and don't put them anywhere. Otherwise, the company will not be responsible for the loss or mixing.

If you have any comments or good suggestions on the food in the kitchen, you can reflect them to the administrative Commissioner, and you are not allowed to talk to each other or blame the chef.

6. The company will dismiss those who fail to change the above items.

Issued by the administrative office of CUHK Group?

Provisions on the Management of Staff Canteen Chapter I General Provisions

The of the first entry

In order to facilitate employees and reflect the company's concern for employees, the company has specially set up an employee canteen to provide employees with working meals. In order to ensure the service quality of working meals, this system is formulated.

Article 2 Scope of application

This management system is applicable to company employees.

Article 3 Division of responsibilities

1, the canteen chef is responsible for providing food without quality problems in time.

2. The Administration Department is responsible for coordinating related matters and managing the canteen as a whole.

Article 4 Basic Contents

First, the staff food standards.

The standards of employees' meals include meal specifications and meal fees.

1. Dietary specifications for employees' meals

You can cook three dishes for each meal, including: one meat, one vegetable and one soup.

Second, the meal fee standard

1. The staff meal fee standard shall be adjusted once a year in principle. At the end of each year, the administrative department will put forward an adjustment plan, which will be implemented after being reviewed by relevant leaders and reported to the general manager and chairman for instructions.

2. At present, the company's staff meal fee standard: staff/10 yuan/day (including breakfast 1.5 yuan, lunch 4.5, dinner 4.5 yuan).

3、? Standard? Refers to the cost price of rice, meat dishes, vegetarian dishes and condiments except artificial wages, water, electricity, fuel oil and equipment.

Third, the cost and quality control of staff meals.

1. The full-time chef hired by the company is responsible for the preparation of employees' meals, and the administrative department of the company arranges the person in charge to purchase raw materials. The Administration Department shall establish a daily purchasing ledger for easy reference at any time.

2. The company adopts the method of combining target control with actual reimbursement for meal expenses, that is, reimbursement is made according to the actual purchase amount, but the total reimbursement shall not exceed the meal expenses standard. The actual bill must be provided when reimbursing.

3. The Administration Department checks regularly once a month to understand and verify the quantity and quality of purchased items.

Fourth, when, where and how to eat.

1. Dining time and place shall be in accordance with company regulations: breakfast time: 7: 00? 8:00; Lunch time: 1 1: 30? 12:30; Dinner time: 17: 30? 18:30。

2. Dining place: staff canteen. All employees of the company must eat in the canteen, and it is forbidden to eat in the office and bring meals out of the factory.

5. Dining method: employees line up for meals in turn.

Staff canteen management regulations 5 The canteen serves the employees of the company, and it is the obligation of every dining employee to abide by the canteen management regulations. Please strictly abide by the following management regulations:

Article 1 keep the canteen clean and tidy, and it is forbidden to throw things about. Meal residue and paper left after eating must be poured into the trash can, and used tableware should be washed and put in the designated place. Clean up after meals to meet the hygiene standards, and put the garbage into the trash can downstairs.

Article 2 Take good care of public property and tableware in the canteen, and handle them with care to avoid damage. Personal tableware should not be used by others.

Article 3 No one except the chef is allowed to enter the operating room of the canteen at will.

Article 4 In order to make statistics on employees' meals and the amount of meals receivable at the end of the month, all employees are requested to register for meals before meals.

Article 5 In order to save water, electricity and gas, smoking is prohibited in public places such as restaurants and canteens.

Article 6 Anyone who violates the above provisions shall be fined by 50 yuan.

Relevant provisions of the staff canteen management regulations:

1. Model essay on staff canteen management system

2. Model essay on Regulations on the Management of Dining in Canteen

3. Company canteen management regulations

4. Staff canteen management system

5. Company canteen management system

6. Model essay on "Regulations on Management of Company Canteen"