How to manage the canteen well

How to manage the canteen well is the so-called "food is the most important thing for the people". Whether the canteen of a company or school is good or not can reflect the corporate culture of this company or school. If the canteen is not delicious, many people will not consider this company or school. Let's see how to manage the canteen.

How to manage the canteen well 1 1 adjust the diet structure based on people?

It's really not easy for everyone to eat well and get full. People often say that it is difficult to choose a job in the canteen. In fact, there is a solution to any problem, and several key links need to be grasped. First, it is necessary to know the source of diners and the percentage of local people, so as to lay the foundation for making recipes and purchasing main and non-staple foods; Second, we should not only take care of the eating habits of most employees, but also ignore the requirements of a few people; Third, change the diet pattern regularly; Fourth, the diet pays attention to science, less salt and more vinegar, less meat and more vegetables; Fifth, condiments (salt, vinegar, pepper, sugar) help themselves; Sixth, always seek the opinions of the dining staff, increase or decrease and change the pattern of main and non-staple foods in time.

2, pay special attention to the number of dining personnel registration, reduce or eliminate food waste.

The number of main and non-staple foods for three meals a day in the canteen is determined according to the number of diners. Only by paying special attention to the registration of the number of diners can we not cause food shortage or excess food, and only in this way can we reduce waste. Judging from the situation in recent years, it is feasible for diners to sign in person.

3, a variety of measures to mobilize the chef's initiative and enthusiasm.

First, determine the number of chefs according to the number of dining staff in the canteen, and give appropriate rewards to chefs whose dining staff exceeds the specified number; The second is to link part of the cook's salary with the satisfaction of the dining staff with the canteen work (including food hygiene, environmental hygiene, quality of main and non-staple foods, service level, etc.). ). Reward with high satisfaction, and punish with low satisfaction.

4. Strictly control procurement, buy high-quality and low-priced goods, and put an end to counterfeit and shoddy products.

Since the reform and opening up in China, the market has been prosperous, and there are many kinds of goods, the variety and quality of which surpass those of many foreign developing countries. Food also forms a series of products. The quality and price of the same products are varied, and the wholesale and retail price difference of products is also affected by regional and seasonal changes. Some fake and shoddy products are also mixed. To make food fresh and high-quality, first, it is necessary to purchase it nearby to avoid deterioration in transit; Second, it is necessary to purchase at a fixed point, so as to facilitate the accountability of suppliers; Third, shop around and choose good and cheap goods.

5, establish and improve the canteen management rules and regulations, operating procedures and assessment methods.

Including canteen hygiene management system, fire management system and chef regular physical examination system. If people are truly bound by the system, everyone is equal before the system, and several aspects of management (planning, layout, inspection, summary and assessment) are implemented, canteen management can be promoted to a new level.

6. Use the canteen management system to make the canteen "smart"

On the basis of the existing canteen management mode of the enterprise, the canteen management system innovatively creates a convenient dining mode, realizes refined meal preparation/procurement, eliminates waste/corruption, strengthens the interaction between employees and the enterprise canteen, improves the dining experience of employees and the service level of the canteen, thus enhancing the sense of belonging and cohesion of employees. At the same time, the canteen management system has powerful management functions, including not only basic canteen management functions such as purchasing, cost, inventory, reports, personnel authority, meal card management, but also high-end canteen headquarters management and control capabilities, which can meet the management needs of canteens of all sizes.

How to manage the canteen well? Improve the rules and regulations.

Sound rules and regulations are the basis of scientific management, requiring canteen managers and cooks to strictly implement the Food Hygiene Law of People's Republic of China (PRC) and the May 4th System of Food Processing, Sales and Catering Industry. On this basis, the procurement system, storage system, dining management system, tableware disinfection system and food retention system have been improved and revised. Detailed regulations have been made on food hygiene and personal hygiene to ensure that there are rules to follow in food hygiene management, promote the effective management of canteens, and implement the policy of benefiting the people for employees to eat free of charge.

Second, employees participate in strict procurement.

In order to prevent corruption in the shopping process, in addition to financial supervision, every time shopping, the management committee will temporarily arrange an employee representative to participate in shopping, shopping with the buyer, and supervise the quality, price and quantity of dishes on the spot. To make food fresh and high-quality, first, we should choose a relatively large farmer's market to facilitate all kinds of shopping. Second, it is necessary to purchase at a fixed point to facilitate the accountability of suppliers. Third, for other goods, shop around and choose goods with high quality and low price.

Third, ensure the safety and hygiene of the canteen.

The interval between buying staple food and non-staple food should not be too long, usually twice a week. It mainly focuses on several key links: first, select the purchased grain after acceptance and put the crushed vegetables in the transportation process; Pick out the broken eggs and eat them before they rot, which will not pollute other good foods and facilitate storage for several days; Second, meat food should be stored in the freezer as soon as possible; Condiments and dried and fresh foods should also be classified and placed; Vegetables should be classified and stored separately, and cannot be squeezed; Third, the warehouse should be kept dry, ventilated and clean; Fourth, be careful in the whole process of procurement, transportation, acceptance, selection and storage.

Fourth, people-oriented adjustment of diet structure.

Enterprise employees come from all parts of the province and have different eating habits. It's really not easy for everyone to eat well and eat enough. It is said that the work in the canteen is difficult to do. In fact, there are solutions to any problem, mainly focusing on several links. First, we should know the geographical percentage of diners, so as to lay the foundation for making recipes and purchasing main and non-staple foods; Second, we should not only take care of the eating habits of most employees, but also not ignore the requirements of a few people. The canteen ensures that Hui employees can eat ethnic dishes twice a week; The third is to change the diet pattern regularly to ensure that it is not repeated every week; Fourth, the diet pays attention to science, less salt and more vinegar, less meat and more vegetables; Fifth, employees are often consulted, and the varieties and patterns of main and non-staple foods are increased and changed in time.

Five, put an end to and reduce food waste.

Register diners every day, get the percentage of diners, and prepare the canteen according to the percentage, so as not to be short of food and too much left. Only in this way can waste be reduced. Refine the operation process of three meals a day, reduce expenses and save costs.

Sixth, improve the quality of employees.

The quality of canteen staff determines the quality of logistics service. It is the key to improve the food hygiene and safety in the canteen and improve the ideological quality and professional skills of employees. Therefore, we optimize the combination of canteen logistics management and cooking service personnel, strengthen training and management, and constantly improve their quality. First, pay attention to business study, and adhere to the system of holding regular meetings of managers every week, business study of canteen cooks once a month, and business assessment and examination at the end of the year. Second, pay attention to personal health check-up. Those who fail the physical examination can't take up their posts. Those who fail will be transferred immediately, and those who pass the examination will take up their posts with certificates. And establish a personal file. Third, pay attention to business skills, regularly organize catering employees in canteens to hold red case, white case, vegetable cutting and cooking skills competitions, conduct on-site operations, select advanced ones, set an example in business skills, grasp typical examples, and encourage catering employees to make efforts, innovate constantly and improve their quality. Fourth, pay attention to communication, often communicate with chefs, take the initiative to understand the needs, motives and ideas of chefs, and listen to their opinions; Understand the personality differences of chefs, educate and guide the bad behaviors of chefs, so as to "promote the good and suppress the evil, foster strengths and avoid weaknesses" and let chefs concentrate on their work.