What are the management slogans for the employee canteen?

Staff Canteen Management Slogans

1. Implement the "Food Hygiene Law" and implement the May 4th Hygiene System.

2. Do not eat spoiled or unclean food.

3. Separate raw and cooked food from knives, cases and containers, and cover cooked food placed in the refrigerator to avoid cross-contamination.

4. Disinfect public tableware after use and keep the kitchen, operating room and restaurant clean and hygienic. The floor and dining table are clean and free of oil stains.

5. The warehouse is clean, ventilated and free of rats. Food is stored in categories and elevated away from the wall to prevent moisture and mildew.

6. Cooking staff should develop good hygiene habits and do the "Four Diligences": bathe frequently, change clothes frequently, get haircuts frequently, and cut nails frequently. Work clothes and hats should be neat and tidy,

have regular health check-ups, and have no infectious diseases. Do not wear work clothes to the toilet.

7. Wash your hands before distributing food, always use food tongs, do not smoke when selling food, do not spit, and do not cough or sneeze in front of food.

8. No food poisoning.

9. Always keep indoor and outdoor areas clean and hygienic, with a small sweep every day and a major sweep every week.

Employee Canteen Management System

In order to strengthen corporate canteen management and improve the service quality of contractors, this system is specially formulated based on the actual situation.

1. Establish a contractor competition mechanism

(1) Assessment method

Contractors are assessed every month. The assessment includes employee public opinion assessment and general manager office assessment. The public opinion assessment accounts for 70% of the weight, and the general manager office assessment accounts for 70% of the weight. 30% weight.

1. Employee opinion poll: The labor union assists in conducting employee opinion polls on each contractor every month, with a full score of 100 points.

2. Assessment by the general manager’s office The General Manager's Office shall conduct daily management of each contractor, and impose fines and deductions in accordance with regulations. Each contractor will be rated monthly, with a full score of 100 points. 3. Contractor assessment score = employee opinion rating * 70% + General Manager's Office assessment Score * 30%

(2) Assessment and elimination, the scores will be accumulated every six months, the last place will be eliminated directly, and the contract termination procedures will be handled in accordance with the corresponding regulations.

2 , a contractor's monthly assessment score of 60 points is considered passing. Those who score less than 60 points but are not the last one will be fined 1,000 yuan each time.

2. Contractor management

( 1) Operation and management

1. The restaurant contractor shall obey the management of various requirements such as variety and quality;

2. The price of food provided by the restaurant contractor shall not be higher than the market price;

2. Those who disobey the manager will terminate the contract.

(2) Quality management: Restaurant contractors must firmly establish a sense of service to ensure high-quality service and food quality and quantity. Food Raw materials must be purchased from formal channels, and formal invoices and receipts must be provided to ensure the safety of food raw materials.

1. In addition to bearing all losses for each employee’s complaint, a fine of 50-100 yuan will be imposed each time. 5-10 points will be deducted;

2. If the quality of the food fails to meet the requirements after random inspection, a fine of 100-300 yuan will be fined each time and 10-30 points will be deducted. The general manager will conduct random inspections from time to time.

(3) Kitchen equipment, public facilities management: During the operation process, kitchen stoves, equipment and public facilities in the restaurant must be taken care of.

The General Manager’s Office organizes inspections, In addition to bearing all losses for violations, each violation will be fined 500-1,000 yuan and deducted 20-50 points.

(4) Health management

1. Improve the health system and restaurant work Personnel must change into work clothes before going to work.

2. The floor, walls, ceiling, hood, doors, windows, workbench, and utensils should be kept clean, free of dust, cobwebs, and pollution.

3. Strict kitchen hygiene requirements and implement them in accordance with prescribed hygiene standards.

4. Food regulations

5. Processing and use of spoiled and expired food is prohibited.

< p>　6. Garbage should be put into buckets and covered, and should be cleaned and shipped out in time.

7. Actively eliminate the four pests, spray and swat in time to eliminate flies, cockroaches, mice and other pests.

< p> 8. Wear work clothes and a work cap during working hours, wash and change frequently to keep clean, and slippers are prohibited.

9. Employees are not allowed to have long hair, wear rings, or dye their nails. Personal hygiene must be maintained

10. Employees must conduct health examinations and hygiene knowledge training.

(5) Employee night meal management

1. All contractors can participate in employee night meal management Bidding for night meals will be scored according to the above assessment methods;

2. Bidders will order recipes once a week and prepare meals according to the recipes.

3. References for night meal management quality and hygiene

4. If a food quality incident occurs or there are major employee complaints, the General Manager Office will cancel its supply qualification.

3. Introduce contractors Methods

The general manager's office and the labor union will conduct inspections or investigate and understand the bidding merchants, and select two to three owners as reserves.

IV. Supervision methods

< p> (1) Restaurant management personnel conduct

Routine inspections;

(2) A restaurant inspection team is formed by logistics managers, trade unions and department employee representatives to conduct irregular inspections and evaluations every month. Corporate Employee Canteen Management Regulations

1. Purpose

In order to standardize the company’s canteen management and jointly create a hygienic, beautiful, elegant and orderly dining environment, this management is specially formulated Regulation.

2. Scope of application

The scope of application of this regulation is all employees of the company and restaurant staff.

3. Management departments and responsibilities

1. The General Department of Sande Company is the temporary management department of the restaurant, responsible for the daily management of the restaurant and ensuring the normal and orderly operation of the restaurant.

2. Management content includes: food price evaluation and selection, restaurant hygiene, food quality, supervision of restaurant personnel, feedback of employee opinions, handling of relations between the two parties, etc.

3. Responsible for the restaurant staff’s work efficiency, food quality, work attitude, reducing waste and reducing costs.

4. Responsible for restaurant safety and health management.

5. Responsible for restaurant reception (entertainment) management.

6. Responsible for the cost settlement management of the restaurant.

IV. Restaurant Operation

The restaurant is a non-profit operation, and the company provides necessary hardware guarantees for the restaurant's work.

5. Restaurant management regulations and requirements

1. Job requirements

① Restaurant staff must obtain a "Health Certificate" and hold the certificate to work.

② Restaurant staff must have good hygiene habits and be dedicated and dedicated.

③Key positions in the restaurant must have professional skills.

2. Hygiene requirements for restaurant staff;

① Restaurant staff undergo a physical examination every six months. If they do not meet the conditions, they are not allowed to work, and the physical examination expenses will be borne by themselves.

The inspection results shall be reported to the company for record.

②Staff on duty must be neatly dressed, look neat and beautiful; uncivilized behaviors such as slippers, shirtlessness, and disheveled clothing are strictly prohibited;

③Staff on duty are strictly prohibited from wearing hand jewelry or any other There are forms of hand beauty and makeup (residues); it is strictly forbidden to keep long nails, and at the same time, ensure the health and cleanliness of nails, and no dark nail stains;

④ Strictly prohibited hand diseases (onychomycosis, onychomycosis, Vitiligo, frostbite, cracks, inflammation, wounds bandaged with medicine, etc.) will be employed; ⑤ Wash your hands once a day before work or before meals, pay attention to your fingernails, do not pick your nostrils, between teeth, and ears with your fingers, and do not make loud noises or face others Coughing, sneezing and other unhygienic actions over food.

3. Job requirements for restaurant staff

① Restaurant staff should be gentle, civilized and polite when providing services. They also have the right to make criticisms and suggestions for dining employees who violate regulations. However, you are not allowed to argue with employees in any place or in any form. If there is a dispute, you should report it to the supervisor; Restaurant employees must obey the company's unified management;

Restaurant staff should abide by the company's relevant rules and regulations Any violation of the above regulations and requirements will be punished by the company. Restaurant staff must continuously improve their cooking skills to ensure the color, aroma, taste, and nutritional quality of the food.

⑤ Serve every meal on time. Commit to get off work on time and do not leave work without permission.

⑥When distributing meals, employees must be treated equally and no favors are allowed.

⑦ If the dining guests do not leave, the restaurant staff must keep a chef and a waiter. If one is missing, the person who finds it will be punished according to the system.

VI. Food Management Regulations

1. Procurement Requirements

① A dedicated person shall cooperate with the purchase as needed, and a dedicated person shall inspect and accept it. Unqualified products are strictly prohibited from being put into storage.

② Compare shopping, in principle, to achieve high quality and low price, purchase appropriately according to usage, and maintain freshness.

③Specialized personnel will inspect and record the food purchased by the restaurant every working day. The main content of the inspection is the freshness of the food. For food that is found to be non-compliant during the inspection, the inspector has the right to report to the company leaders. And have the right to supervise the processing process on site. ④ The food purchased every month must be recorded in detail and published, and must be supervised at all times to ensure daily settlement and monthly settlement.

⑤ The purchase of bulk main and non-staple foods must be purchased uniformly by the company’s audit department, once every two weeks, and attended by the audit department and head chef. Bulk purchases should focus not only on price, but also on quality, and the best manufacturer should be selected.

2. Food hygiene requirements

① Food (food, non-staple food, vegetables, aquatic products, meat, edible oil, condiments) must be fresh and hygienic and comply with food standards ;

②Food must be used within the shelf life, and expired food is strictly prohibited;

3. Safety and health regulations

①Work with a certificate to eliminate sources of infectious diseases.

② Restaurants should strictly implement the "Three Don's", that is, do not purchase spoiled food and vegetables containing pesticide residues; do not use expired and inferior food and condiments; do not mix or mix raw and cooked food.

③Vegetables and meat dishes should be purchased from regular markets. Vegetables should be fresh, sick or dead meat and products are not allowed, and poultry should be purchased alive.

④Separating and selecting vegetables should be done on the workbench as much as possible, and washing vegetables should be done carefully to ensure that the vegetables are clean.

⑤ Condiments should be stored in a sealed position to prevent contamination.

⑥The remaining meals from lunch can be placed in the refrigerator or freezer and heated for dinner. However, the remaining meals from dinner should be disposed of in time and should not be left for consumption the next day.

4. Environmental sanitation regulations

① After each meal, restaurant staff should immediately organize and clean tableware, cooking utensils, and sinks, and wipe dining tables, dining chairs, stoves, and worktops Stand and clean the floor debris.

② No irrelevant items should be placed on refrigerators, freezers, lockers, etc. It must be kept effective and measures to eliminate (repellent) mosquitoes and flies must be taken. Items in refrigerators and freezers should be isolated and stored in partitions to prevent odor transfer. The lockers should be regularly organized and kept clean, and personal items unrelated to work must not be placed.

③ Food residues, garbage, etc. should be cleaned up every day to keep the surrounding environment hygienic and prevent the breeding of mosquitoes and flies.

④ It is necessary to save water, electricity and fuel, and insist on turning off water and lights when people go out, and do not waste it at will.

⑤ Before leaving get off work, remember to cut off the power supply, natural gas valves, close doors and windows, and do accident prevention and anti-theft work.

VII. Responsibilities of each position

1. Restaurant manager

Under the leadership of the company’s competent department, he is fully responsible for the operation and management of the restaurant and implements the manager responsibility system , the restaurant manager is the person responsible for food hygiene and safety work and catering work in the restaurant. He handles daily affairs independently and is responsible for all work in the restaurant. Pay attention to the quality of food in the restaurant, increase the variety of colors, do a good job in service, reduce costs, and be thrifty. Frequently take the initiative to solicit opinions from diners and improve restaurant work in a timely manner.

Strictly manage water and electricity, save energy, and prevent constant lights and running water.

Earnestly implement the company’s rules and regulations on restaurant management, lead by example, and manage boldly. Those who disobey assignments, fail to show up for work, are passive at work, have poor service attitude, and refuse to correct themselves despite persuasion, may be stopped from working and reported to the company for handling. ⑥ Do a good job in service work and rationally allocate restaurant staff to avoid unsmooth phenomena due to staffing arrangements. ⑦ Do a good job of credit card swiping for dining in the restaurant, and the inventory, registration and signature of meals, drinks and other consumer goods.

⑧Carry out the acceptance, verification and exit procedures for main and non-staple food items.

⑨ Ensure that the food in stock is free from insects and mildew to prevent rot and deterioration.

⑩ Carry out planned management of warehouse items, reasonably propose purchase plans, and minimize inventory.

? Achieve daily clearing and weekly closing every week, and coordinate with the finance department to do inventory work on a monthly basis.

? Inventory food and raw materials should be stored in categories, neatly arranged, and clearly marked. Account books for the entry and exit of raw materials should be established to ensure that the accounts are consistent.

? Assist other positions in restaurant work and complete other tasks assigned by leaders.

2. Chief Chef

① Strictly implement the national food hygiene law and catering industry management, prevent food poisoning, and be responsible for the quality of food dishes and pasta. ② Responsible for formulating the weekly recipes and implementing them.

③Responsible for serving meals on time and at fixed points, and ensuring the quality of meals for employees.

④ Responsible for formulating and implementing the maintenance and management of cooking equipment.

⑤Responsible for supervising the environmental hygiene in the kitchen.

⑥ Responsible for supervising and guiding cooking personnel to operate safely to prevent accidents.

⑦ Establish a sense of conservation, use water and electricity rationally, and reduce costs.

⑧Continuously improve the level of cooking technology, continuously improve cooking standards, and increase the variety of dishes.

⑨ Reasonably manage and supervise the work of kitchen personnel, and have the power of supervision, punishment, appointment and dismissal.

⑩Complete other tasks assigned by the leader.

4. Waiters

① Waiters work under the leadership of the restaurant manager.

② Set up the dining room and dining table, and make preparations for the meal.

③ Ensure that the tableware, glassware, etc. used are clean, hygienic, bright, and without chips. Tablecloths and napkins are clean, crisp, without damage or stains. .

④ Regularly detoxify restaurant tables, chairs, tableware, etc.

⑤ Provide civilized service, dress according to regulations, and maintain a good mental outlook.

⑥Serve, divide dishes, pour wine, collect and change tableware, and serve guests at meals.

5. Pastry chef

① Responsible for reasonably preparing various pasta, fillings, ingredients and condiments required according to the number of diners.

② Strictly follow the pastry production process to make pastries required for brunch, snacks, large-scale dinners, etc. and ensure their quality. ③Properly store remaining raw materials, semi-finished products, and finished products.

④ Responsible for maintaining and maintaining the facilities and equipment required for making pastry.

⑤Responsible for the sanitation in the designated area.

⑥Responsible for supervising the quality of raw materials such as edible oil and flour.

⑦ Actively help the chef prepare dishes and clean tableware.

⑧Change the pastry and taste to attract employees to come and dine.

Every employee in the restaurant must fulfill his or her own responsibilities for the assigned tasks and make the best use of their resources. While ensuring that they do their job well, they must also actively help their busier colleagues and help them wherever they are busy. Coordinate, unite and be friendly, obey arrangements, and work together to complete all internal work in the restaurant.