Sample of Restaurant Dining Management Regulations

The purpose of the restaurant dining system is to standardize the company's canteen management and create a safe, hygienic, beautiful and comfortable dining environment for diners. The following is a sample restaurant management regulations for reference only.

Restaurant Dining Management Regulations Sample 1

In order to strengthen dining management, ensure dining order, and create a warm, hygienic and clean dining environment, we have specially formulated company meals and meal logistics support Work. This management method is specially formulated.

Article 1. The company provides lunch to employees on a regular basis. The meal times are uniformly stipulated as follows:

Lunch time: 12:00?13:00 (Meal times will be adjusted according to the season and will be notified later. )

Article 2. Strictly abide by meal times, do not eat in advance or behind schedule, and ensure that meals are eaten within the specified time period

After the meal is completed, meals will no longer be provided in the canteen after the specified time, so as to avoid There are instances of non-compliance with time order such as eating early or eating during office hours.

Article 3: Consciously maintain the dining order and line up to receive meals in order. Please also pay attention to maintaining order when picking up meals, waiting patiently and being courteous to each other.

Article 4. The company provides each employee with a set of tableware (a lunch box and a lunch spoon), which he can keep by himself or placed in the tableware cabinet in the tea room for unified storage. If any items are lost, you are responsible for purchasing new tableware.

Article 5. The company’s designated dining places are the negotiation room and the driver’s lounge. All employees can only eat in these two places (except the chairman and president). It is against the rules. Violators will be fined 50 yuan/time.

Article 6. Be careful to keep quiet when dining. It is forbidden to make loud noises, make noises, knock bowls and other uncivilized behaviors. Once discovered, you will be given a verbal warning for the first time and a direct fine of 50 yuan/for the second time. Second-rate.

Article 7: Promote frugality when dining, support the CD-ROM campaign, and oppose waste. During meals, all employees can eat as much food as they want, depending on their own circumstances. After the meal, if there are more than 20 grains of rice and more than a quarter of the tableware capacity, if found, the first time will be a verbal warning and the second time a direct fine of 50 yuan per time.

Article 8. During meals, food remnants are not allowed to be thrown away on the dining table. At the same time, food scraps are not allowed to be thrown anywhere. After eating, everyone must clean up where they sit. A health inspection system of shift counting is implemented every day. Once the inspection fails, the first time is a verbal warning, and the second time is a direct fine of 50 yuan/time.

Article 9. After the meal, the leftovers are poured into the trash can. All personnel wash their own tableware. They must wash the tableware in the tea room and are not allowed to wash the tableware in other places to avoid blocking the sewer channels.

Article 10. Those who have objections to the quality of food in the canteen can consult with the office for resolution and improvement. After the office is organized, good suggestions will be adopted and improved in a timely manner. Promote the healthy operation of the canteen and effectively provide logistical support for employees.

Article 11. Regulations on dining registration and dining for outsiders

1. Employees must dine with their work ID cards, while outsiders must dine with temporary dining cards;

2. All departments of the company must report the number of people dining in their department that day to the front desk before 10 a.m. every day;

3. For dining by outsiders who have business dealings with the company, a registration and approval system will be implemented, and the application shall be submitted to the relevant business department Meals can only be arranged after reporting to the office for approval.

4. If a relative of a company employee dines in the company, the employee must apply to the office, and the dining expenses will be deducted from the employee's salary.

Article 12. The person in charge of the canteen shall submit an application for the purchase of canteen items. The office will arrange personnel to conduct regular and irregular market inquiries and arrange purchasing personnel to make purchases. The person in charge of the canteen shall conduct quality and quantity acceptance and do the inspection. to cooperate and supervise each other.

Restaurant Dining Management Regulations Sample 2

In order to standardize the management of the company's canteen and create a safe, hygienic, beautiful and comfortable dining environment for diners, these regulations are specially formulated.

1. Employee dining management

1. Meal time:

Breakfast: 7:30?7:45

Lunch: 12 :00?12:30

Dinner: 18:00?18:30

2. Employees are not allowed to enter the canteen at will during non-meal time.

3. Employees should have meals on time. If there are special reasons for having meals in advance or postponement, they should notify the canteen staff in advance. Otherwise, meals will not be provided in the canteen outside meal times.

4. Diners should eat in a civilized manner, do not drag seats, do not make loud noises, and consciously keep the canteen, dining tables, restaurants and surrounding environment clean, and consciously clean up leftover meals and throw them into the trash can. , it is strictly prohibited to pour leftovers into the sink to prevent clogging of sewer pipes. Violators will be fined 50 yuan each time in addition to clearing the sewer pipes themselves.

5. Diners should serve their meals according to their own capacity to avoid waste. A fine of 10 yuan will be imposed for wasted food.

6. No person is allowed to bring items to the kitchen for processing without permission.

7. It is strictly prohibited to bring unrelated personnel to eat in the canteen privately. If necessary for work, please report to the superior leader for approval and notify the canteen staff in advance.

8. Diners can report any comments or suggestions about the food to the supervisor. Everyone worked together to complete the construction of the canteen.

2. Payment and management of meal expenses for diners

1. The company implements a weekend working system, and each month is calculated based on 22 working days. The meal expenses per person per day for diners are set at 10 Yuan, 220 Yuan per person per month. And pay the food expenses for that month to the company's finance office before the 11th of each month.

2. Company diners should try to eat in the canteen except for work needs. After paying the monthly meal fee, as long as they have eaten in the canteen for 5 days, they will not be dismissed unless they are transferred for work.

3. Unless outsiders apply and are approved in advance for dining, employees are not allowed to take anyone to the canteen to eat at will. External persons who are approved to dine will be charged RMB 10 per person per meal by the Finance Office. And consciously abide by dining-related management regulations.

3. Canteen staff management

1. Canteen staff should establish the idea of ????serving employees wholeheartedly, pay attention to professional ethics, be serious and responsible, serve in a civilized manner, prepare meals carefully, and avoid doing nothing. Waste, ensure that the food is of high quality and low price, the food is delicious and hygienic, the meat and vegetables are reasonably matched, and the nutrition is balanced.

2. Adhere to the physical acceptance system, do a good job in cost accounting, ensure daily settlement and monthly settlement, and the accounts and items are consistent. Office acceptance and accounting, financial office reconciliation and settlement.

3. Canteen staff should plan purchases based on the day’s recipes and ensure the quality and safety of purchased meat and vegetables.

4. Strictly abide by cleaning and disinfection procedures to ensure that all types of tableware meet national health standards, so that diners have a safe and reliable diet and health guarantee.

5. Strengthen the maintenance of the kitchen, cooking utensils, and stoves, and always keep the kitchen and various cooking (stove) utensils clean and hygienic to extend their service life.

6. Strengthen the study and application of knowledge and common sense related to fire prevention, anti-theft, and anti-virus, and consciously develop the good habit of closing the main valve of liquefied gas after use and disconnecting the power supply of electrical equipment in a timely manner to prevent operational errors. Accidents and resulting losses. Actively create a beautiful, green, clean, hygienic, safe and secure dining environment for diners.

Canteen Dining Management Regulations Sample 3

All employees of the company:

In order to further strengthen the management of the company’s canteen and create a warm, hygienic and tidy environment for employees To ensure the dining environment is safe and hygienic for employees, the company has renovated the canteen and decided to officially open it from *month*, 201*. The relevant matters are hereby notified as follows:

1. Canteen Management

The canteen implements a management mechanism of joint supervision between the company and employees. The president's office is responsible for the supervision of the restaurant on behalf of the company. At the same time, the majority of employees have the right to make suggestions and opinions on the restaurant's operation, services and other issues. and complaints.

II. Meal time

According to the actual production and operation of the company, the meal time arrangement is as follows:

Lunch: 11:30?12:00

Dinner: 17:30?18:00

Employees in all departments must strictly abide by meal time regulations and are strictly prohibited from eating in advance.

3. Meal Instructions

1. Canteen staff are not allowed to serve meals in advance and must wait until after get off work hours.

2. You must consciously queue up to eat. No one is allowed to interrupt or let someone else do it for you.

3. Employees should consciously maintain the hygiene of the canteen and are not allowed to splash water, pour rice, litter, etc. on the table or floor.

4. No one is allowed to enter the kitchen.

5. Canteen tableware must be kept clean and should be brushed and disinfected frequently.

6. It is strictly prohibited to sell spoiled food, and the quality, quantity and price of the food must be guaranteed.

7. Canteen staff should maintain personal hygiene and wash hands frequently before eating.

8. If the leftover food in the canteen does not deteriorate, it can be sold, but the price must be reduced and explained to the employees.

9. After finishing the meal, employees should consciously take the plate to the door, dump the remaining food into the trash can, and place the tableware in the designated position.

10. All equipment and food in the canteen are registered and have accounts. Do not be greedy for petty gains. Any objects (public or personal) placed in public places are not allowed to be moved or taken at will. for other purposes. Those who damage various types of equipment and tableware for no reason will be compensated according to the price.

11. Everyone is responsible for restaurant hygiene. According to the above ten regulations, if there is a violation, a fine of 10 to 100 yuan will be imposed depending on the seriousness of the situation. If the disclosure is found to be true after investigation, a reward of 10 to 100 yuan will be given.

These regulations will come into effect from the date of promulgation. The President Office of the company shall directly manage the employee canteen, provide employees with meals without quality problems, manage the personnel and environmental sanitation of the employee canteen, and maintain the normalcy of the employee canteen. dining order.