Methods and skills of food management in staff canteen

Measures for the administration of ingredients in staff canteens 1. purchasing management

1. The employee cookbook chef shall prepare the employee cookbook of the day according to the nutritional catering and the supply and demand of food, vegetables and meat in the current season, and calculate the required quantity of ingredients according to the cookbook for purchasing.

2. The personnel clerk is responsible for preparing the purchasing plan according to the quantity of ingredients provided by the chef. The purchasing plan is approved by the factory director or manager.

3. The purchase plan must be made according to the amount of ingredients needed for staple food and side dishes, and it is not allowed to make a purchase plan blindly. If the raw and auxiliary materials are overstocked or deteriorated due to the wrong plan submission, and the loss is within 500 yuan, the responsible person shall be punished with equal amount; If the loss exceeds that of 500 yuan, the responsible person shall be punished with equal amount and removed from his post.

4. The buyer must implement the purchase in time according to the purchase plan. If the raw and auxiliary materials are not purchased as planned, resulting in backlog or deterioration, and the loss is within 500 yuan, the responsible person shall be punished with equal amount; If the loss exceeds that of 500 yuan, the responsible person shall be punished with equal amount and removed from his post.

5. For non-perishable and non-perishable ingredients, when the price is stable or rising, you can purchase in large quantities, reducing the number of purchases and transportation.

Second, the warehousing acceptance

1. Before all the purchased ingredients are unloaded, the buyer must promptly notify the warehouse keeper and the security guard for joint acceptance, and fill in the acceptance record and acceptance sheet as the basis of financial income. Without acceptance, it shall not be put into storage, otherwise the buyer will be fined 200 yuan/time, three times in the year, and transferred from his post.

2. The inspectors must check the quality and quantity of the purchased ingredients. Components with poor quality and high price will not be accepted and reimbursed, and the buyer will be responsible for the losses caused. For ingredients with insufficient quantity, it shall be accounted according to the actual weight, and the losses shall be borne by the buyer.

3. The purchased fresh meat must go through quarantine; Vegetables must be clean, free of dirt, rotten leaves and leaves, and in a fresh state (live chickens and ducks need to be bought back to the company for slaughter; When the fresh fish is slaughtered and bought back to the company, it is necessary to leave a unified fish back to the company to estimate the weight; Otherwise, the responsible person will bear the consequences).

4. For the ingredients with shelf life, it is necessary to ensure that they are reasonably used up during the shelf life, and it is not allowed to purchase ingredients beyond the shelf life.

Three. Responsibility punishment: If the stored ingredients deteriorate due to improper storage, the canteen manager shall be punished according to the loss. If the circumstances are serious, in addition to the same punishment, the responsible person shall be removed from his post.

The fourth is price supervision.

1. The Human Resources Department and the Finance Department are responsible for tracking and supervising the prices of all purchased ingredients. If the buyer fails to actively cooperate with the price investigation of the Human Resources Department and the Finance Department, he will be fined 100 yuan/time. If the human resources department and the finance department fail to track the price, he will be fined 100 yuan/time. The audit found that the price of the purchased ingredients exceeded the current price, which was borne by the buyer and was transferred from the current post three times during the year.

2. The canteen is responsible for announcing the purchase price of ingredients for that day to employees before 15:00 on that day, and accepting the supervision of employees. After the employee reflects that the price is higher than the current market price, the buyer will be fined three times more than the part, and the payment of this part of the ingredients will be at his own expense, and the members of the Human Resources Department and the Finance Department will be fined 200 yuan.

Verb (short for verb) solution

1. When the purchased ingredients are reimbursed, the reimbursed ingredients must be those in the purchase plan, otherwise the financial department will not reimburse them.

2. When purchasing food materials for reimbursement, the financial department can accept the Receipt and the Reimbursement Form only after they are signed by the manager or the factory director, otherwise, the financial controller will be fined 65.438 million yuan/time.

Sixth, check

At the beginning of each month, the human resources department and the finance department conducted a comprehensive inspection of the management and accounting of the canteen last month. After summarizing the inspection results, report to the manager and general manager before 10 in the current month.

The management method of dining in the staff canteen is to establish the fashion of civilized dining and create a civilized restaurant to provide a good dining environment for the training staff who eat in the restaurant. The canteen management measures are as follows:

1. According to the schedule of breakfast, lunch and dinner in the hotel, if the meal time is advanced or postponed due to group activities, you need to contact the personnel department in advance for the preparation and arrangement of the canteen.

Second, canteen staff must maintain personal hygiene and pay attention to personal behavior during working hours. No shirtless, slippers, shorts and spitting. Smoking is strictly prohibited in the workplace or during working hours. Offenders will be fined 10 yuan/time.

Three, canteen staff should be good at mastering the weight of each employee's meal, and should treat each employee fairly, not according to the distance between relatives and friends, once found, seriously dealt with.

Four, canteen staff shall not take advantage of the convenience of employees to open a small stove before meals, eat more and occupy more; Report and expose the whistleblower with prizes and hotel protection.

Five, canteen staff must be in the kitchen utensils, dining table, dining chair neatly, do a good job in the canteen hygiene finishing rear can get off work.

6. During non-meal time, the restaurant should be cleaned every day. 3 times, clean the ceiling once in the middle and end of each month. Maintain environmental hygiene and provide employees with a clean and tidy dining environment.

Seven, take good care of the canteen equipment and facilities, and shall not deliberately draw pictures on tables, chairs, doors, windows and walls, and shall not throw, kick or poke canteen utensils and public facilities, or damage tableware and equipment; Ad valorem compensation facilities.

Eight, when eating in the canteen, we should behave in a civilized way, be polite in language and be humble to each other. Develop a good habit of consciously queuing, consciously maintain the dining order in the canteen, and do not make noise, quarrel, crowd or cut in line to achieve civilized dining.

9. Dining in the canteen should be lined up in an orderly manner, and no one is allowed to jump the queue or cook for others. Meals are provided by the canteen staff. You can't enter the kitchen without permission. Staff meal time (noon 10: 30? 12:30; 65438+ 6: 30 pm? 18:00; The canteen staff must strictly carry out the timely opening of meals. Employees must eat in the staff canteen at the specified time, and they are not allowed to take food out of the canteen without permission. Each person is limited to one.

10. Keep the canteen clean, no spitting, no littering, and pour the leftovers into the designated place (container) to keep the canteen clean and tidy.

Eleven, every employee should cultivate the habit of thrift and civilized dining. Cook according to your own needs, don't be extravagant; Don't make noise or knock on pots and bowls in the canteen, so as not to affect others' eating or rest. Don't stand on a stool or table, spit everywhere, or pour water into the ground. Keep the canteen clean, cherish food, save water, and establish a sense of saving glory and wasting shame. Restaurants need to buy their own tableware. Diners are not allowed to bring hotel tableware into the staff canteen or dormitory for their own use.

Twelve, pay attention to the canteen hygiene. People who eat in the canteen are not allowed to pile up leftovers and residues on the table. They must clean the table or put it in the designated container, and are not allowed to fall on the floor or stay on the table. The canteen staff should supervise. At the same time, all employees must pour the remaining food residues into the designated decanter. If they violate the regulations and do not obey the dissuasion of the canteen staff, they will be punished by 20 yuan/times. Respect the work of canteen staff, understand the work of canteen staff, actively cooperate with canteen staff to do a good job in catering, and give corresponding disciplinary sanctions to those who abuse or beat canteen staff. If the circumstances are serious, they will be expelled or sent to the judicial department for handling.

13. Save water. Every diner will turn off the tap immediately after washing the dishes and impose a fine of 10 yuan on the tap water.

14. If you have any comments and suggestions on the canteen work and food, you can put them forward to the hotel office so that the canteen can continuously improve the quality of food, service and management.

Fifteen, the above provisions, canteen staff and all staff dining in the canteen must consciously abide by, be responsible for others and their own health, and create a clean, tidy, hygienic and orderly living environment.

Company canteen management system I. General rules

1, in order to strengthen the overall management of the company's canteen, do a good job in logistics service and create a civilized and hygienic dining environment, this system is formulated.

2. These Provisions include canteen financial management, canteen procurement management, canteen safety management, food dispensing management, staff dining management and suggestions and complaints management.

3. This system is applicable to the company's staff canteen, all employees and those who eat at their own expense in the company canteen.

Second, the canteen financial management

1, the canteen buyer must summarize the actual expenditure of this month before the 28th of each month and submit it to the Finance Department for approval.

2. The canteen buyer shall seriously implement the company's financial system, and the purchase funds shall be reimbursed, and shall not be used for private affairs or lent to others, and a purchase certificate shall be issued when reimbursement is made.

3, do a good job in cost accounting, take a week as the time to count food consumption, meals and per capita consumption, accounting for last month's meals at the beginning of the month, and making a comprehensive inventory of canteen items at the end of the month, so as to achieve a daily statement and a consistent account.

4, the implementation of cost disclosure, purchase quantity, price, current dosage should be stated in the canteen bulletin board.

5, canteen finance, procurement, goods management by the canteen buyer to appoint someone who's in charge, delimit the scope, contract management.

Third, the canteen procurement management

1, canteen procurement personnel should strictly control the quality, and are not allowed to purchase spoiled food, and are not allowed to purchase food beyond the shelf life.

2, purchasing food should strive to achieve low price, good quality, and sufficient. The canteen chef is responsible for weighing and checking the quality of the purchased food, and registering it after it is qualified. The office shall conduct random quality inspection from time to time.

3, the purchase of goods must be itemized account clearly, including variety, quantity, price, date.

The canteen needs a lot of stock and must be approved by the manager.

5. The goods in the canteen must be placed according to the variety and raw and cooked classification, and shall not be placed at will to ensure that the goods are processed within the shelf life.

6. The office is responsible for the overall guidance, supervision and arrangement of canteen staff's daily work, and goes to the market irregularly every month to learn about commodity prices or participate in procurement activities to control procurement costs.

Fourth, the canteen safety management

1. The canteen staff have health certificates and have a physical examination once a year.

2. The canteen should be kept clean and sanitary at all times, and disinfected regularly to ensure food hygiene.

3, the chef must understand the performance and usage of all kinds of cooking utensils and equipment, facilities, otherwise shall not be used.

4. It is not allowed to turn on all power switches with wet hands to prevent electric shock.

5. Electric cookers and equipment should be checked regularly and placed in a ventilated and dry place.

6. Before using the gas stove, it is necessary to ensure that the gas pipeline is not damaged and leaked, and check it regularly to prevent the gas leakage from causing fire or gas poisoning. Gas bottles or gas stoves should not be placed near the power supply, and flammable and explosive articles such as waste paper, plastic, dry wood and bamboo baskets should not be placed next to the gas stoves.

In case of fire, the safety device will start.

8. The kitchen should be equipped with effective fire prevention facilities, such as dry powder fire extinguishers, fire sand and water.

9. Assign special personnel to check the safety of the canteen every month.

Five, food dispensing management

1. Chefs should make nutritional catering according to seasonal attributes, so that the main and non-staple foods are reasonably matched, and the meat and vegetables are reasonably matched.

2. Promote the system of advance notification of recipes, and write the recipes for next week on the bulletin board in the canteen every Friday.

Make pasta twice a month, and each department takes turns to send people to the kitchen to help.

Six, staff dining management

1. Dining in the canteen can be divided into two types: corporate diners and self-funded diners. All expenses of the dining staff in the enterprise shall be borne by the enterprise, and all expenses of the dining staff at their own expense shall be deducted from the salary. People who eat at their own expense can make recipes through consultation with all the staff, give them to the chef every Friday, and implement them next week.

2, civilized dining, obey management, respect others and their labor results.

3. Take the initiative to queue up for cooking, and there must be no rude behaviors such as booing, slapping, and knocking on tableware.

Keep quiet while eating, don't talk loudly, it will affect others' eating.

5. Take the initiative to save food, fill more and play less, put an end to waste and avoid waste? More vegetables? 、? Repeated cooking? 、? Too much leftovers? Like waste.

6, all dining staff should pay attention to the canteen hygiene, leftovers must be poured into the designated trash can, shall not be arbitrarily poured in the sink or on the ground outside the canteen.

7. Smoking, spitting, littering and other uncivilized behaviors are prohibited.

8. Take care of public property. Use tableware carefully. Don't take the tableware out of the canteen or back to the office for your own use. Don't damage or discard tableware at will.

Advising on intransitive verbs and complaint management

Any employee of the company should complain through normal channels if he has any comments or suggestions on meals, the work and hygiene of chefs, and remember never to be impulsive. Complaints can be made in the following ways:

A, submit a written report to the administrative department manager.

Put your opinions into the canteen suggestion box

The administrative department will investigate and improve according to the contents of the complaint. Whether the contents of employees' complaints are true or not is one of the basis for the annual assessment of canteen employees. The administrative department will deal with the canteen staff and managers who are often complained.

Seven. supplementary terms

1, this system is formulated and interpreted by the office, and implemented after being approved by the general manager, as well as when it is modified.

2. After the implementation of this system, all existing similar rules and regulations will automatically terminate, and the provisions inconsistent with this system shall prevail.