Public canteen management system

Management System Model of Public Canteen (6 Selected Articles)

In the era of continuous progress, the system is used more and more, and the system is a procedure or code of conduct that everyone is required to follow. I believe that most people have a headache about formulating the system. The following is a sample of the management system of public canteens (selected 6 articles) collected by me for reference only. Welcome to read it.

* * * canteen management system 1 1, cash transactions are strictly prohibited. Once this situation is discovered, both parties will be fined 100 yuan.

2, it is forbidden to anyone outside the canteen staff to enter the operation room. Found a case and punished the chef and the person who went in, 20 yuan. Only when food and vegetables are weighed can the general affairs director enter.

3. It is forbidden for canteen staff to break up school meals. If it is found that food delivery is free without swiping the card, both parties will be fined 50 yuan once.

The canteen staff have no right to sell raw food, such as eggs and rice. Found a case, the two sides fined 50 yuan.

It is forbidden for canteen staff to bring things home from school. Found once, fined 50 yuan.

6, canteen staff should abide by the schedule, shall not be absent without reason. Ask the headmaster and the general affairs director for leave. If the work is postponed for some reason, the wage fluctuation during the period will be evenly distributed among other people who work more.

7. In general, canteen staff are not allowed to purchase goods without authorization. Unified procurement of goods shall be arranged.

8, canteen management and staff, as well as the administrative leadership of the weekly shift stock shall not buy expired, spoiled, moldy food. Whoever decides to buy something that can't be used will pay the price.

9. The administrative personnel who lead the purchase must bring enough funds and no credit is allowed. The school is not responsible for who pays the credits.

* * * canteen management system 2 1, cooking personnel must hold a health certificate issued by the health and epidemic prevention department before taking up their posts, otherwise they are not allowed to take up their posts.

2, strictly abide by the job responsibilities, obey the leadership, stick to the post to ensure the meal time, have something to ask for leave.

3, do a good job in the canteen and dining room hygiene, make the glass bright and the ground clean.

4. Disinfect canteens and restaurants frequently to ensure the kitchen is "three noes".

5, canteen drinking water must be inspected once every six months, and a written inspection report for the record.

6. Strictly control food and food hygiene, and do not purchase all kinds of meat and poultry that have not passed quarantine inspection to prevent food poisoning.

7. Do a good job in standardizing the main and non-staple foods in the canteen, strive to improve and improve the food quality standards, and realize the satisfaction of diners.

8. Listen carefully to members' opinions and constantly improve service and quality.

9. Spitting and littering are strictly prohibited to prevent the occurrence of infectious diseases.

10, canteen staff must dress neatly, without long nails.

1 1, do a good job of canteen safety (such as fire prevention and theft prevention, etc.). ), so that people can go through the "three customs", that is, turn off gas, electricity and water.

12. Regularly check whether the power cord, switch and other electrical facilities are damaged.

13, correctly use the expenses for heatstroke prevention and cooling, and ensure that the cool drinks in summer are supplied according to the standard.

14, responsible for emergency treatment of poisoning and infectious diseases.

15, the use of qualified, safe and reliable liquefied gas bottles, do regular inspection to prevent gas poisoning.

Public canteen management system 3 canteen is a public dining place for employees. It is our common wish to make the canteen a safe, hygienic, civilized and warm home for employees, welcome employees and reassure leaders. To this end, the following system is formulated:

1. Clarify and adhere to the guiding ideology of ensuring safety and hygiene, giving priority to serving employees, paying attention to fresh meals and nutritional structure, and charging fees reasonably.

2. Choose staple food, meat and vegetarian dishes with fresh texture and reliable quality, as well as various auxiliary materials and seasonings, put an end to all expired and deteriorated auxiliary materials and seasonings, and prohibit the sale of cooked vegetables overnight.

3, do a good job of all kinds of staple food, vegetables and all kinds of auxiliary materials, spices storage acceptance, variety, quantity, price, amount and related information records are complete and clear, complete procedures.

4. Enrich varieties' colors, establish alternative recipes, and mix them in turn. Every meal should be no less than four kinds of meat and four kinds of vegetables, and there are special varieties every month.

5. Employees are in good health. They should wear work clothes and hats during working hours and masks during working hours. All clothes should be kept clean and tidy, and smoking is prohibited in workplaces and public places.

6. Workplaces, staff dining places and warehouses should be civilized and clean. Main and non-staple foods are separated, raw and cooked separately, and kitchen utensils and tableware are disinfected once, twice and three times.

7, familiar with water and electricity steam process, in strict accordance with the operating procedures, can correctly use all kinds of kitchen and bathroom, electrical appliances, fire protection, facilities.

8. Advocate smiling service, try to meet the requirements put forward by employees. If you have temporary difficulties, please explain patiently and have a good attitude, and don't quarrel with employees for any reason.

9. Pay attention to improvement and improvement, listen carefully to the opinions of employees and communicate the situation, especially listen carefully to the opinions of the Food Management Committee on a regular basis and make serious improvements. Participate in benign interaction, mobilize all kinds of positive factors and jointly build our workers' home.

Management system of public canteen 4 i. Material procurement principles:

1, canteen materials procurement must be carried out by two people at the same time, one person is responsible for the payment, one person is responsible for the registration details.

2. After the materials are purchased back to the project, they will be counted by the chef, put into storage by the chef and signed by three people.

3. The project department office should register and count the people who eat three meals a day.

4, at the end of each month to the canteen inventory, accounting expenses.

5. The food purchased from the canteen will be randomly selected by the office of the project department every week, and the contents of the spot check are: food quality and weight. Reject unqualified food and deal with it according to regulations.

6. No one is allowed to take anything from the canteen for any reason.

Second, the chef's code:

1, chefs must apply for health certificates before taking up their posts, strictly abide by company regulations and pay attention to personal hygiene.

2. At work, you must check whether the food has gone bad or not, and deal with the problem in time when it is found.

3. Strictly follow the food hygiene requirements to prevent food poisoning.

4. After washing, tableware should be arranged and placed regularly.

5. Work in strict accordance with food standards.

6. The whole cooking process must be carefully cleaned and supplied in good quality and quantity on time.

7, cleaning every day, cleaning three times a month, to ensure that the operating room and canteen environmental sanitation.

Third, the staff dining meeting.

1. Employees must queue up for cooking and accept the management of canteen staff.

2, stone spurs, leftovers, do not pour into the vegetable pool, should be poured into the designated trash can.

3, thrift, eat as much as you can, and put an end to leftovers.

Public canteen management system 5 This system is formulated in order to create a good and comfortable dining environment, implement the company's care for employees, and combine the current operating conditions of the company's canteens.

Scope of application: all employees and canteen staff who eat in the company canteen.

A, restaurant staff management system

1, the staff must hold a "health certificate".

2. The daily food purchased by the buyer must be fresh and within the shelf life; The chef must carefully clean the whole cooking process and supply it on time with good quality and quantity.

Chefs should separate raw and cooked food, and try not to eat cooked food overnight.

All the utensils, pots and pans in the kitchen should be cleaned and disinfected after use every day.

5. The buyer fills in the food purchase list every day and submits it to Zhang Ning, the head of the finance department, for signature every Friday.

6. The chef hands in next week's food every Saturday.

7. The number of people who eat every day is decided by Xue Nana of the Finance Department, and they will eat in the restaurant before 9: 30 in the morning.

8. Lock the cabinet before coming off work, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power.

Second, the restaurant dining personnel management system

1. Employees eat strictly according to the dining time in the restaurant: lunch: 12: 00— 13: 00. Cost 12 yuan/ton, the company subsidizes 4 yuan and 8 yuan for each employee.

2. Check in the meal fee. Diners check in every day, and the fee is paid by Xue Nana, the accounting office, every Friday.

3. Employees must queue up to cook/cook, eat as much as possible, practice the principle of economy and put an end to waste.

4. After eating, you must tidy up the desktop separately, pour the food residue into the designated trash can, and put the tableware in the designated position. You can't put it anywhere.

Smoking is forbidden in restaurants.

Three. Hygienic requirements of canteen: all canteen areas should be clean and hygienic.

1, the canteen should be neatly arranged, and the garbage should be cleared in time. It is forbidden to put things anywhere to ensure the smooth passage.

2, the dining room must be bright doors and windows, metope without stains, no cobwebs, no mosquitoes and flies, no smoke.

3. The floors, desktops and worktops in the canteen should be clean, free of sundries, accumulated water and dirt, and the cooking utensils should be clean, neat and spotless.

4. Clean every Friday to ensure a clean kitchen environment.

* * * canteen management system 6 1, kitchen staff must hold a health certificate, and people with this certificate are strictly forbidden to work in the kitchen. Pay attention to personal hygiene at work, wash your hands frequently and leave no nails. Smoking, drinking and spitting are prohibited at work. Cooking personnel must wear protective equipment (overalls and working caps) correctly, pay attention to public hygiene and personal hygiene, and wear masks during working hours.

2, after the kitchen staff must check whether the food has deteriorated, stale phenomenon, found that the problem handled in time. Strictly abide by food hygiene requirements to prevent food poisoning.

3, kitchen staff in their work according to their own ingredients, and strive to achieve color, taste, pattern, variety diversification. The ingredients must be carefully cleaned and supplied in good quality and quantity on time.

4. After-kitchen employees have the obligation to maintain the dining discipline of employees, and ask the dining employees to queue up for meals in order.

5. The kitchen staff should reasonably control the cost, use and handle the ingredients in line with the principle of avoiding waste, and reasonably handle the food and materials left every day. It is strictly forbidden to waste the company's property, otherwise it will be punished according to the situation.

7. The facilities and appliances in the kitchen operation room shall be placed in an orderly manner, and there shall be no sewage and sundries on the ground. Tableware should be cleaned after use, and garbage should be cleaned in time; The canteen should be clean and hygienic, and ensure that the canteen meets the prescribed standards. The oil pollution of the range hood should be cleaned regularly, and the discharged dirty oil should be properly handled. Special attention should be paid to cleaning the lower inner side of the kitchen workbench and cabinet and the dead corner of the kitchen.

8. In order to prevent the sink and sewer from clogging, all employees will pour food residues into the sewage bucket after eating, and it is forbidden to pour food residues into the sink.

9, canteen in the library materials must be classified neatly; The stored food is marked with the date of purchase; Regular inspection, timely treatment of food that has deteriorated or exceeded its shelf life; The ground of the warehouse should be kept dry and ventilated, and it is forbidden to store toxic and harmful substances and personal daily necessities; No one is allowed in without the manager's permission.

10. Employees must use the meal fetching tools provided by the company during the meal fetching process. It is forbidden to put hands and personal tableware in public rice, vegetables and soup pots; Contacted containers and filled containers should be used separately, stored in a fixed location, cleaned and kept clean after use.

1 1. In case of violation, 50 yuan will be punished once, and informed criticism will be the whole company.

12, the kitchen staff should do a good job in the safety management of the canteen and strictly abide by the operating procedures. Flammable and explosive articles shall be used and placed according to regulations. Close the doors and windows before coming off work, and check whether all kinds of power switches and equipment are closed.

13. All employees of the company have the right to report those who violate this regulation, and the company will reward the whistleblower according to the situation.

14, daily cleaning, keep the operation room clean and tidy.

15. After food processing, waste and garbage should be cleaned in time and the ground should be cleaned. Garbage must be removed on the same day.

16 cookware, tableware and food processors should be cleaned and disinfected in time after use.

17, the sewer must be kept open at all times, no dirt deposition.

18, we must do a good job of preventing rats and flies.

19, cleaned once a week. The walls and roofs are clean, free of dust and cobwebs.

20. Daily cleaning of work clothes. Do not wash or dry clothes in the operating room.

2 1. After meals are served, the dining room must be clean and hygienic, the table top should be clean and free of oil stains, and the ground should be clean and free of sundries and water. ?

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