Model essay on restaurant dining management regulations

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

Regulations on dining management in restaurants: model essay 1

In order to strengthen the dining management, ensure the dining order and create a warm, hygienic and clean dining environment, the company's catering and dining logistics support work is specially formulated. These management measures are specially formulated.

Rule number one. The company regularly provides lunch for employees, and the meal time is unified as follows:

Lunch time: 12:00? 13:00 (the meal time will be adjusted according to the season and will be notified separately)

Second, strictly observe the meal time, do not eat in advance or late, and ensure that it is within the specified time period.

After eating, the canteen will no longer provide meals after the specified time, so as to avoid eating in advance or occupying office hours and other situations that do not follow the time sequence.

Third, consciously maintain the order of eating and queue up for meals in order. Pay attention to order when eating, and be patient and polite to each other.

Article 4. The company provides each employee with a set of tableware (lunch box and rice spoon) for their own safekeeping, or put it in the sideboard in the pantry for safekeeping. If you lose it, buy yourself new tableware.

Article 5. The dining place designated by the company is the negotiation room and the driver's lounge, and all employees can only be here.

Dining in two places (except the chairman and president), offenders will be fined 50 yuan/time.

Article 6. Pay attention to keep quiet when eating, and don't talk loudly, boo, knock on bowls and other uncivilized behaviors. Once found, the first verbal warning, the second fine 50 yuan/times.

Article 7. Catering advocates economy, supports CD-ROM action and opposes waste. When eating, all employees should eat as much as possible according to their own situation. After a meal, if the rice exceeds 20 grains and the leftovers of dishes exceed a quarter of the tableware capacity, once found, 50 yuan will be given a verbal warning for the first time and fined directly for the second time.

Eighth, when eating, you are not allowed to throw the leftovers on the table at will, and you are not allowed to throw them anywhere at the same time. After eating, all personnel must clear their seats. Implement the health inspection system of daily shift change, and give the first verbal warning once the inspection is unqualified.

50 yuan was directly fined for the second time/time.

Article 9. After the meal, the leftovers are poured into the trash can, and all personnel clean the tableware by themselves. They must wash the dishes in the teahouse, not elsewhere, so as not to block the sewer passage.

Article 10 If you have any questions about the quality of meals in the canteen, you can consult the office to solve and improve them. After finishing, adopt and improve good suggestions in time. Promote the healthy operation of the canteen and do a good job in logistics support for employees.

Eleventh, foreigners' dining registration and dining regulations.

1. Employees eat with work permits, and foreigners eat with temporary dining cards;

2. Every morning before 10, all departments of the company must report to the front desk the number of people dining in this department that day;

Three. The registration and approval system shall be implemented for foreigners who have business dealings with the company, and the relevant business departments shall apply to the office for approval before arranging meals.

Four, the company employees' relatives have meals in the company, and the employees themselves apply to the office, and the dining expenses are deducted from the employees' wages.

Article 12 The person in charge of the canteen applies for the purchase of canteen items, and the office arranges personnel to make regular and irregular market inquiries, arrange procurement personnel to make purchases, and the person in charge of the canteen carries out quality and quantity acceptance, so as to cooperate and supervise each other.

Model essay on restaurant catering management regulations II.

This regulation is formulated to standardize the management of the company's canteen and create a safe, hygienic, beautiful and comfortable dining environment for the dining staff.

First, the staff dining management

1, meal time:

Breakfast: 7: 30? Fifteen minutes to eight/a quarter to eight

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 eat on time. If it is necessary to advance or postpone the meal for special reasons, the canteen staff should be informed in advance, otherwise, the canteen will not provide meals outside the meal time.

4. Diners should eat in a civilized manner, do not drag their seats, do not make noise, and consciously keep the canteen, dining table, dining room and surrounding environment clean and tidy. The leftover food should be cleaned up consciously and poured into the trash can. It is forbidden to pour leftovers into the sink to prevent the sewer from clogging. Otherwise, in addition to dredging sewers, 50 yuan will be fined every time.

Diners should fill their meals according to their own appetite, so as not to waste. Waste of meals will be fined 10 yuan.

6. Without permission, no one is allowed to take things to the kitchen for processing.

7, it is forbidden to lead irrelevant personnel to the canteen, such as work needs, reported to the superior leadership for approval and inform the canteen staff in advance.

8. Diners can report to the supervisor if they have any comments or suggestions on food. Let's improve the canteen construction together.

Second, the payment and management of meals for dining staff

1. The company works on weekends, and the monthly meal fee is set at 10 yuan for each diner, who is in 220 yuan every month. And before 1 1 every month, pay the monthly food expenses to the company's financial office.

2. In addition to the needs of work, the company's dining staff should try to eat in the canteen. After paying the food expenses every month, as long as you eat in the canteen for 5 days, you will not resign unless you are transferred from your job.

3. Employees are not allowed to bring people to the canteen at will unless they apply in advance and get approval. For foreigners who have been approved to dine, the Finance Department will charge the meal fee per person per meal 10 yuan. And consciously abide by the catering related management regulations.

Third, 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 way, adjust dishes attentively, avoid inaction and waste, and ensure that the food is of high quality and low price, delicious and hygienic, with reasonable mix of meat and vegetables and balanced nutrition.

2, adhere to the physical acceptance system, do a good job of cost accounting, so that Nissin monthly statement, the account is consistent. Office acceptance bookkeeping, accounting office reconciliation and settlement.

3. The canteen staff should make a purchase plan according to the menu of the day to ensure the quality and safety of the purchased meat and vegetables.

4, strictly abide by the cleaning and disinfection operation procedures, to ensure that all kinds of tableware meet the national hygiene standards, so that diners have a safe and reliable food hygiene guarantee.

5. Strengthen the maintenance of kitchens, cookers and cookers, keep them clean and hygienic, and prolong their service life.

6. Strengthen the study and application of fire prevention, anti-theft and anti-virus related knowledge and common sense, 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 time to prevent accidents and losses caused by operational errors. Actively create a beautiful, green, clean, hygienic, safe and reassuring dining environment for diners.

Model essay 3 on restaurant dining management regulations

All employees of the company:

In order to further strengthen the management of the company's canteen, create a warm, hygienic and clean dining environment for employees, and ensure the safety and hygiene of employees' dining, the company redecorated the canteen, and now it is decided to officially open on * * of +0 *. The relevant matters are hereby notified as follows:

First, the canteen management

The canteen is supervised by the company and employees, and the president's office is responsible for the supervision of the canteen on behalf of the company. At the same time, employees have the right to put forward suggestions, opinions and complaints about the management and service of the canteen.

Second, the meal time.

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

Lunch: 1 1: 30? 12:00

Dinner: 17: 30? 18:00

Employees of all departments should strictly abide by the meal time regulations, and it is forbidden to eat in advance.

Third, the dining instructions

1, canteen staff are not allowed to eat in advance, but only after work.

2, cooking must consciously line up, do not allow anyone to insert empty or let people play for you.

3, employees should consciously keep the canteen hygiene, are not allowed to pour water on the table or on the ground, rice, throwing stolen goods, etc.

4. Idle people are not allowed to enter the kitchen.

5, canteen tableware must be kept clean, should often scrub, disinfection.

6, it is forbidden to sell spoiled food, must ensure the quality, quantity and price of food.

7, canteen staff should maintain personal hygiene, wash your hands frequently before meals.

8. The leftovers in the canteen can be sold if they don't deteriorate, but the price must be reduced and explained to the employees.

9. After eating, employees should consciously take the plates to the door, pour the remaining meals into the trash can, and put the tableware in the designated position.

10, all the equipment and food in the canteen are registered, and they are not greedy for petty gain. Any object (public or personal) placed in a public place is not allowed to move or be used for other purposes. Those who damage all kinds of equipment and tableware without cause shall be compensated according to the price.

1 1. Everyone is responsible for the hygiene of restaurants. In case of violation of the above ten provisions, 10 will be given according to the seriousness of the case. A fine of 100 yuan will be imposed. If it is exposed and the investigation is true, 10 will be rewarded. 100 yuan.

These Regulations shall come into force as of the date of promulgation. The president's office of the company directly manages the staff canteen, provides food without quality problems for employees, manages the personnel and environmental sanitation of the staff canteen, and maintains the normal dining order of the staff canteen.