5 canteen contract commitment letter

How to write the commitment letter for canteen contracting? The following is what I brought to you, I hope it will help you!

Article 1: canteen contract commitment letter

Bazhong Charming Hangdu Project Department of Sichuan Sanxin Construction Company:

I hereby promise as follows:

1. Strictly abide by the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC) and the Food for Reference. "Measures for the Supervision and Administration of Food Safety in Catering Services", "Measures for the Administration of Catering Service Licensing" and other laws and regulations, and earnestly operate in accordance with the law and in good faith;

Second, earnestly perform the duties of the first person responsible for food safety in catering services to ensure food safety in this canteen;

Three, consciously accept and actively cooperate with the supervision and management of food safety supervision departments.

Four, conscientiously implement the food safety management system, adhere to the legal procurement of food raw materials, strictly control the purchase, processing and cooking, tableware disinfection, and make daily records.

Five, reasonable arrangement of food structure, meet the needs of the dining staff, such as 70% of the dining staff are not satisfied, must be adjusted accordingly.

6. I am fully responsible for food poisoning, food-borne diseases, infectious diseases, personnel operation injuries, kitchen fires, etc. in the course of operation. Violation of relevant laws, regulations and relevant system requirements.

Seven, strictly abide by the provisions of the construction site safety management, it is strictly prohibited to carry out the construction site without authorization, and are not allowed to carry out business activities such as sending smoke and water in the operation area.

Eight, the project department relief canteen utilities, this part of the cost as a living allowance for construction workers.

The above commitments shall be supervised and managed by the management personnel of the project department. If there are more than three violations, it will be automatically withdrawn, and the initial investment loss will be borne by itself, and the deposit will not be refunded. Those who violate the relevant provisions of the state shall bear corresponding legal responsibilities.

Head of canteen of Charming Hangdu Project Department:

Date 20 17

Part II: Model canteen contract agreement

Model canteen contract agreement (it can be changed according to the situation when signing the contract)

Party A: (hereinafter referred to as "Party A")

Party B: Shanghai Pinzheng Catering Management Co., Ltd. (hereinafter referred to as "Party B")

According to the Contract Law of People's Republic of China (PRC) and relevant laws, Party A and Party B have reached the following agreement on the contracting of Party A's canteen through consultation:

I. Mode of operation:

1. Party A shall provide the kitchen, dining room and complete kitchen equipment, and be responsible for the water, electricity, fuel and accommodation of kitchen workers.

2. Party B is responsible for the maintenance of kitchen facilities. If the house is damaged artificially, Party B shall pay compensation according to the price.

3. Party B shall purchase and process by itself, and be responsible for its own profits and losses.

4. Party B arranges the kitchen staff by itself, and is responsible for the salary and welfare of the kitchen staff.

5. During the contract period, if it is necessary to add or replace kitchen equipment, it shall be proposed by Party B, and Party A shall be responsible for it after Party A agrees. ..

Second, the rights and obligations of both parties:

1. Rights and obligations of Party A:

1) Party A shall supervise Party B's operation and performance of the contract as stipulated in the contract, and make good coordination.

2) Party A shall supervise Party B's food intake, side dishes, nutrition collocation, service level and sanitary conditions, and have the right to require Party B to make timely rectification.

3) Party A shall assist Party B in maintaining public order in the canteen and strengthen the education of employees.

2. Rights and obligations of Party B:

1) Party B is responsible for the management of the canteen, including the collocation and production of personnel and dishes, the sanitation of dining environment and service.

2) Party B must abide by national and local environmental and food hygiene standards. It is forbidden to supply rotten food and keep the dishes fresh and hygienic.

3) Party B must provide Party A with working day meals on time, which are fresh and delicious, with novel design and good nutrition.

4) After meals, the tableware should be carefully cleaned and disinfected, and the environment in the canteen and dining hall should be thoroughly cleaned. Always clean the pools and sewers inside and outside the canteen to ensure smooth flow. Always clean the dirt on stoves and cookers.

5) Do a good job in eliminating mosquitoes, flies and rats.

6) The freezer should be cleaned, defrosted and deodorized regularly, and stored raw and cooked separately.

7) Party B's on-site staff must hold health certificates.

8) Party B is responsible for the wages and benefits of all canteen employees.

9) The kitchen staff shall abide by the rules and regulations of Party A's company and the kitchen discipline.

Third, food standards:

RMB/person for breakfast, RMB/person for lunch, RMB/person for dinner and RMB/person for supper. Among them, the standard of Chinese food is big meat and small meat vegetable soup and fruit, and the standard of dinner is big meat and small meat vegetable soup and fruit, and rice can be eaten at will. (If there is any change, both parties will negotiate and approve it. )

Fourth, the settlement method:

Party A shall calculate the meal fee every month according to the number of meals approved by both parties, and pay it to Party B in cash or by cheque before the 5th day of each month.

Verb (abbreviation for verb) Term of contract:

The probation period is 1 month, and the contract period is one year, that is, from year to year. Upon the expiration of the probation period, if both parties have no requirements for change or dissolution, they will directly enter the formal contract period. When the contract expires, if both parties have no objection, the contract will be automatically renewed.

Provisions on the termination of intransitive verb contract;

If Party A wants to terminate the cooperative relationship, it shall notify Party B 15 days in advance; Party B shall notify Party A 30 days in advance if it wants to terminate the cooperative relationship;

Seven. Liability for breach of contract:

1. If Party A's personnel are poisoned by unclean food provided by Party B, Party B shall be responsible for compensation and bear corresponding legal consequences.

2. If Party A fails to settle Party B's accounts on time for more than 65,438+05 days (from the date of settlement confirmation), it shall bear 0.3%/ day as penalty.

3. If one party intentionally terminates the cooperation without notifying the other party in advance, it shall compensate the other party for 10% of the meal fee last month.

Eight. Others:

This contract is made in duplicate, one for each party, and shall come into effect after being signed by both parties. Matters not covered in this contract shall be settled by both parties through consultation.

Party A:

company

Representative of Party A:

Date of signing:

Date: Shanghai Pinzheng Catering Management Co., Ltd. Representative of Party B: Party B.

Commitment letter of canteen management

Canteen management canteen management refers to the outstanding advantages in variety, price, quantity and quality formed through professional and advanced logistics infrastructure and large-scale unified procurement and source procurement, and the distribution of meat, vegetables, bean products, main and non-staple foods and seasonings to customers of enterprises, schools, factories and self-operated restaurants or other catering service enterprises. Canteen management rules

Manager post responsibility system:

Under the direct leadership of the leader in charge of life work in your unit, be responsible for the overall work of the food and beverage department, determine the policy and direction of business services, formulate management objectives and annual work plans, and implement them after being approved by the superior leaders. ? Have the right to decide the scope of business services, have the right to mobilize personnel, and have the right to pay bonuses to their canteens. At the same time bear the corresponding responsibilities.

According to modern management methods, such as strengthening the basic management system of canteens, including formulating reasonable working hours quota indicators, various assessment indicators and reward and punishment methods, establish and improve various management systems. Continuously improve the level of scientific management. ? Strengthening the ideological education of internal employees, establishing noble professional ethics, organically combining economic management with administrative management and creating new management methods are the ideas of providing quality services to the employees wholeheartedly, mobilizing the enthusiasm of cooking managers, and achieving the purpose of unifying thoughts, concentrating on energy and improving food supply.

Organize cooks to participate in various forms of technical training, technical training, business and cultural learning activities in a planned way, and conduct regular business assessment for cooks in conjunction with relevant departments to continuously improve the quality of cooks, encourage cooks to apply their mastered skills and knowledge to practical work, and continuously improve the job loss rate.

Regularly educate employees about safety in production, establish and improve the system of safety in production, and implement safety measures such as fire prevention, anti-theft and anti-virus to prevent major accidents.

Carry out the "Working Standards for Staff Canteen in Shanghai", formulate the implementation plan, and strive to basically meet the requirements of the working standards.

Hold regular canteen core meetings to study canteen dynamics, make decisions and arrange work.

Supervise democratic management and report to your unit regularly.

Article 3: Commitment Letter of Bidding for Canteen

1. The purpose of the canteen bid: to provide quality service, not engage in vicious competition, improve employees' meals, let employees live and work in peace and contentment, and develop together with enterprises and institutions.

Two. Cooperation mode:

Your company provides free venues and our company's staff quarters. Our company is responsible for kitchen equipment investment and kitchen interior decoration, and subsequent maintenance is undertaken by our company.

Three. Water, electricity and fuel:

1. Our company is responsible for water and electricity fuel.

4. Restaurant environment: Our full-time American trade union arranges slogans, logos and health columns.

5. Food safety responsibility:

1. Our company bought 20 yuan from China People's Insurance Company. Food liability insurance with a coverage of 2 million yuan.

2. Maximum insured amount: collective maximum insured amount is 20? 5 million yuan/year, the maximum personal insurance amount is 2? 50,000 yuan/year.

6. Meal fee and supply standard:

1. There are more than 10 varieties to choose from for breakfast, and more than one variety of Hunan cuisine, Sichuan cuisine and Cantonese cuisine can be provided for lunch and dinner according to taste.

2. Rice is not supplied quantitatively, and it is subject to satiety, and waste is strictly prohibited.

This fast food restaurant operates at various prices. Breakfast 1? 2 yuan, lunch dinner dinner 3-6 yuan.

4. The special package cooking will be implemented after both parties reach an agreement through consultation.

Seven. Settlement method:

1. After employees consume the company's subsidies, they will recharge with their own cash. Company subsidies are settled once a month, and our company needs to provide a valid invoice.

Eight. service mode

1. Employees eat in the form of free choice of food labels and restaurants, with various prices.

2. Dining time: According to your working hours, your written notice shall prevail.

3. Food supply: employees line up to eat, and our staff is responsible for cooking with side dishes. According to different tastes, it can be divided into Hunan cuisine, Sichuan cuisine and Cantonese cuisine.

4. Tableware cleaning: Our staff will uniformly clean the plates and disinfect them centrally.

5. Planning: Submit the production planning menu to the factory for review every Friday, and publish it in the window for employees to understand. If there are occasional changes due to seasonal factors or other objective reasons, it is necessary to report to the company, and the weekly plan achievement rate is above 90%.

6. Dining room sanitation: tables, chairs and floors should be cleaned routinely every day, three times a week, and sanitary corners and sewers should be thoroughly cleaned to eliminate the four pests.

9. This plan is compiled with reference to the quality manual, and will be implemented in strict accordance with the following plans in the operation and management process after signing the contract:

1. Quality policy:

Article 4: Commitment Letter of Bidding for Canteen

2. Quality objectives:

A. the customer satisfaction rate is above 80%

B. The service qualification rate is 98%

C the contract performance rate is 100%.

D the physical fitness rate of on-the-job training is 100%.

E. complaint resolution rate 100%.

F the health qualification rate of staff is 100%.

3. Organizational structure (see attached page)

4. Management responsibilities:

A management review: hold a senior management review meeting at least once a month to review the applicability and effectiveness of the management system. B. Internal quality system audit: conduct a comprehensive audit twice a year to examine whether there is a need for improvement in the timeliness of program implementation. C. Routine inspection of canteen: once a week, the inspection content is mainly canteen hygiene management, supplemented by program implementation. After each inspection, the inspector met with the factory representative to find out the opinions or needs of the employees.

D. Complaint response and resolution: The telephone or fax complaint telephone will provide 24-hour response to solve major problems and take corrective measures. All personnel must pass the training and examination before taking up their posts with a work permit, and must hold a valid health certificate.

E. Health management: (See attached page for details)

Article 5: Commitment Letter of Bidding for Canteen

A. The warehouse has a safe stock of raw materials sufficient for one meal, so as to prevent the supply of raw materials from being out of line due to the storm. B. All canteen staff should be trained in fire fighting, and a fire brigade should be set up in case of emergency.

6. Process control:

A. Production plan: Make the menu of next week's production plan every Wednesday, and submit it to the factory for confirmation on Friday after being reviewed by the company headquarters.

B. procurement:

1. supplier development: develop new suppliers every month, so as to have more excellent suppliers, reduce costs and benefit customers.

2. Supplier evaluation: The purchasing department, the external kitchen department and the inspection department jointly evaluate the new supplier, including legality, supply capacity, sanitary conditions and price.

C. check:

1. incoming inspection: all the production and non-production materials entering the canteen are inspected by special personnel.

2. Inspection of semi-finished products: The chef is responsible for the inspection of semi-finished products.

3. Finished product inspection: The chef is responsible for the inspection of semi-finished products.

D. product identification:

1. First-in, first-out marking of raw materials: high-grade raw materials are marked on the outer packaging with red dot stickers for easy use.

2. Semi-finished products, finished products, raw materials, unqualified products, etc. They are all divided by region, and they are clearly marked.

Raw and cooked food are stored outside the refrigerator.

E. Statistics: Make statistics on the canteen operation every month to continuously improve the service quality.

F. Quality records:

1. canteen inspection report

2. Material in/out list (including inspection records)

3. Nonconforming product report (raw materials, semi-finished products and finished products)

4 inspection reports of semi-finished products and finished products, etc.

G. process control reference standard:

A. raw material inspection standard b, finished product inspection standard c, semi-finished product inspection standard d and personnel quantification standard.

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