What are the contents of frugal CD-ROM action civilized dining table?

Create an economical, digital and standardized catering in the new era.

1. Scientifically design the menu structure, accurately quantify the ingredients and proportion, and draft the group standard of food weight and calorie menu identification in catering industry in Guangdong Province, so as to promote the rapid popularization of the whole industry.

2. Periodically count the evaluation system of "leftovers index", optimize the menu structure in stages, and eliminate dishes with higher leftovers index. Reasonably design and constantly optimize the processing technology of dishes, establish quantitative standards for the main ingredients of dishes, make the best use of all kinds of ingredients as much as possible, and minimize the loss of ingredients.

3. Make full use of historical business data, explore the establishment and verification of sales forecast model, rationally arrange the plan of purchasing and preparing food, and actively adopt the sales system to ensure the synchronous control of food safety and standard inventory.

4. Catering service units should incorporate the prevention of catering waste into the whole process of catering production, processing and service, implement waste classification and quantitative monitoring management, effectively reduce the proportion of kitchen waste, and accurately and efficiently dock legal kitchen waste recycling institutions.

Guide for the implementation of classification of various catering forms

According to the different characteristics and existing problems of different formats of catering industry, Guangdong Catering Association puts forward relevant implementation guidelines for enterprises to refer and practice efficiently and quickly.

1, group dining: advocate and try to implement the "meal reporting system" and "meal sharing system", update the attendance system, and accurately count the number of people dining every day; Based on the principle of different population and age distribution, set up a "multi-level quantitative" catering plan to avoid wasting a grain of rice as much as possible; Encourage canteens to adopt scientific and technological weighing equipment and electronic settlement system, and comprehensively promote the consumption fashion of "taking meals on demand and accurate to the gram".

2. Fast food: advocate the setting of package weight labels, set group and functional package labels such as meals for the elderly, children and women, and add free and flexible options on this basis to fully respect and satisfy the consumption autonomy and free collocation rights of people with different food intake; Noodle fast food has added two ways to order food.

3. Hot pot: Advocate the hot pot restaurant to implement the way of weighing, measuring and piece-counting, guide consumers to "burn one plate at a time", avoid "disorderly cooking and stir-frying", add more dishes after eating, and encourage consumers to pack the bottom of the pot.

4. Banquet: reasonably reduce the quantity and weight of banquet side dishes to avoid ostentation and extravagance consumption and face consumption; Update the number of people present in real time and assist the banquet organizer to arrange the number of people dining at each table in full; According to the actual number of people present and leaving the table, increase the proportion of mobile table preparation, and remind banquet organizers to reduce, cancel or directly pack dishes that are not on the table.

5. Buffet: advocate the limited supply system of all dishes; Increase the frequency of reminding, recycling and performing wasteful behaviors.

6. Leisure catering: advocate the ordering method of "half dish" and "small dish", and strive to make consumers spend the same money to eat richer and more affordable dishes.

7. Business banquets: advocate expanding the proportion of "one person sharing meals" and flexibly implement the "dynamic sharing system" according to factors such as gender, age, preferences and taboos of consumers at the same table.