Instructions for canteen logistics

Service is the bounden duty of logistics work, and advanced service is the inevitable requirement of our own work. As long as we have this condition, we can avoid the omission of work and raise the work to a higher level.

1, improve the overall sanitation of the canteen and create a good dining environment for the majority of diners.

2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.

3, found that the problem should be solved in time, do not hesitate, do not be presumptuous.

4, according to the hygiene standards to do a good job of cleaning the restaurant, always maintain good personal hygiene.

5, in charge of the use of equipment to do regular inspection, table neat, tablecloth clean, no damage, tableware without stains.

6. Make preparations before meals according to the task requirements.

7. Be active, enthusiastic and polite, and provide excellent service for diners.

8. All canteen staff must improve their service, treat teachers and students with the same enthusiasm as guests, do not work with emotions, and do not swear or speak ill of others. If they are found to be obedient, they should stop working immediately. Saving is the traditional virtue of the Chinese nation, and strict saving is the working concept that all staff must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, washing, disinfectants, cleaning balls and so on. Quantitative collection and storage shall be carried out regularly by special personnel. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, so as to resolutely put an end to unnecessary waste and improve cost-effectiveness.

1, careful calculation, put an end to waste, reduce food costs and improve the utilization rate of raw materials.

2. Save water and electricity, take good care of tools and keep them properly after use.

3. It is strictly forbidden to drain the raw materials. Don't talk about the affair when selling rice, and don't give it away. Standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's work mood is stable.

1, the canteen supervisor should fully clarify the division of work of each post, highlight the primary and secondary, and highlight the key points.

2. Nine prohibitions for restaurant employees

(1) All restaurant employees are forbidden to take food out of the restaurant or give it to others.

(2) All restaurant employees are forbidden to handle food at will, and those with reserved value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.

(3) You must arrive at your post 5 minutes in advance every day. It is forbidden to leave your post without leave or leave early.

(4) During the on-the-job period, you must dress neatly, and it is forbidden to talk about food loudly.

(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.

(6) In the process of food production, the Regulations on the Administration of Food Processing and Production must be seriously implemented.

(7) Resolutely put an end to the handling of questionable food raw materials and expired food, and report to the competent authority for approval before handling.

(8) The equipment used shall be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.

(9) Workers are not allowed to enter the operation room again after work without permission.

3. Instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, familiarize employees with the essentials of overall canteen management, and help employees to work correctly, normally, actively and orderly, according to the relevant regulations and combined with the actual situation of our school, the Manual for Instructions for Staff is specially formulated, and we hope that you will seriously implement it.

(1) All canteen staff must unconditionally obey the reasonable work arrangements of the leaders, resolutely put an end to the emergence of "liberal ideas", conscientiously complete their daily work, and must assist others when necessary.

(2), all canteen staff must hold a health certificate before mount guard, such as found that I carry any infectious diseases, leave unconditionally.

(3) All canteen staff must wear clean work clothes and badges.

(4), all canteen staff must put their hair in the work cap, and shall not stay outside, so as to often take a bath, have a haircut, cut their nails and dry the bedding.

(5) All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not call names or speak ill of others, and stop working immediately if they find obedient.

(6) All canteen staff are not allowed to eat or take any food before meals, and are not allowed to make any noise or sneeze at food during production.

(7), all canteen staff shall not send any food, food raw materials, spices; It is forbidden for rice sellers to cook human flesh rice; Tools shall not be borrowed or misappropriated without permission; Public property may not be appropriated. Those who yield will be severely punished.

(8), all canteen staff are strictly prohibited to leave at will, channeling, no major leave, absenteeism without reason, telephone leave.

(9) The hygiene in the area of personal hygiene responsibility must be kept clean and cherish the fruits of others' labor.

(10), the personnel on duty on that day must carefully check and sort out the work, solve the problems in time when found, report to the supervisor and make records. Close all doors, windows, water, electricity and gas, and finally leave the restaurant.

(1 1), canteen technicians must always learn business skills, improve their business level, and lay a good foundation for better providing nutritious and delicious meals.

(12), the service personnel must obey the work requirements of the technicians and operate according to the procedures. Those who don't follow the rules and procedures will be responsible for any accident.

(13), handyman (food coordinator) must deal with each kind of raw material carefully according to the arrangement of the menu, ask the unknown raw materials clearly, and put an end to cutting and blending deteriorated raw materials.

(14). Any tools such as articles and food that are damaged and wasted due to work mistakes must be compensated.

(15), all canteen staff must conscientiously implement the school's rules and regulations, and must not make noise, fight or spread abnormal gossip to disturb others' normal work. If they submit, they should immediately stop their positions.

(16), all canteen staff must turn off their cell phones during the meeting and are not allowed to leave their seats and walk around at will. They are not allowed to whisper to others or play with keys. If found, it will be dealt with seriously.

(17), it is forbidden for all canteen staff to make excessive jokes and chase after each other during their on-the-job work. Those who make waves will be severely punished, and those who cause accidents will bear the consequences. 30 yuan will be deducted from the assessment every day if he is injured from playing.

(18), the procurement personnel must purchase according to the formula plan, resolutely put an end to greedy and cheap procurement of inferior raw materials, do a good job in investigating all kinds of raw materials in the market, purchase reasonably, and ask suppliers for three certificates as the basis for procurement, pay attention to cross-contamination in the transportation of raw materials, and ensure the quality of raw materials.

(19), the storekeeper shall register all purchased raw materials, first in first out, master the warehousing time, strictly regulate the warehouse system, prevent other personnel from entering and leaving the warehouse at will, and shall not distribute them except for the delivery time, and shall not handle any raw materials without the consent of the supervisor. If there are events such as unknown registration, unknown outbound and unclear accounts, stop working immediately. When working outside the warehouse, you must cooperate and assist the waiter.

(20), the restaurant manager is responsible for the management of the department:

1, responsible for formulating weekly nutrition recipes, overall canteen work plan, and supervising the implementation of rules and regulations.

2, responsible for food management meeting, supervision of food quality and hygiene.

3, responsible for the inspection and acceptance of food raw materials and canteen management of fixed assets.

4, responsible for the canteen monthly cost accounting and statistical reports.

5, responsible for employee assessment. In the process of management, we must manage flexibly in accordance with the various systems of the school, and we must not be human and gang-oriented, abuse power for personal gain, or retaliate against others with false ones. We must understand each employee's personality and business ability, arrange work reasonably according to the situation, master the work situation of each team, supervise the food processing process, and effectively adjust each employee's work mood. Take the lead in participating in various large-scale activities of the school. Organize consultation meetings on opinions and suggestions, and carry out business training on a regular basis.