First, we should continue to further strengthen the management of canteen work, strengthen skills training, and improve the business water temperature and service quality of canteen employees.

Second, on the premise of doing a good job in the canteen. All canteen staff should actively participate in political study, constantly improve their awareness of serving teachers and students, and be polite, civilized and enthusiastic.

Three, strictly enforce the food hygiene law, staff must hold a health certificate, to prevent health accidents.

Four, do a good job in food procurement, transportation, storage, health, where the manufacture of spoiled, rotten food, decisive not to purchase, to prevent food poisoning.

Five, do a good job in school canteen hygiene, tableware should be disinfected every day, stay after cooking, to prevent the occurrence of infection.

Six, the food should be washed clean, the food is not raw, try to eat and cook now.

Seven, food should be kept clean, fly prevention measures should be increased in summer, and heat preservation should be done in winter.

Eight, we must do a good job in purchasing grain, oil, vegetables and other foods, and do a good job in all kinds of inventory and related matters at the end of the month.

Nine, all kinds of materials, food, vegetables procurement to ensure quality, supply must be timely, less procurement, value for money, high cost performance.

Ten, correctly handle the working relationship between kitchen employees, mutual support, friendly cooperation.

Eleven, the purchase of food must be accepted by Zhang Huiming, Pu Jinghua, qualified after signing the invoice before submitting accounting reimbursement.

Twelve, the purchase of kitchen materials (tableware, cookers) and other substances, must be approved by the general manager before purchasing. The use of large sums of money must be approved by the principal.

Thirteen, we should consciously do our job, work hard, and constantly improve the quality of food to ensure trouble-free, safe and accident-free.

Fourteen, for all kinds of food to be cooked, including: pasta, oil and salt, spices, vegetables, meat, etc., we must do a good job of cost-effectiveness to ensure the normal operation of the canteen economy.

Fifteen, individuals need to pay attention to: wear work clothes during working hours, do not receive visitors in the canteen, and no smoking during working hours and other things unrelated to work. Take a bath regularly. Don't leave too long nails when you have a haircut. For the health areas distributed to individuals, it is necessary to keep them clean in time to ensure the cleanliness of drinking utensils, floors and warehouses. The monitor will be responsible for the overall cleaning of the canteen on Friday, so that the canteen will always be clean, hygienic and orderly.

Sixteen, to change the reporting methods, improve service awareness as a breakthrough, to improve the canteen diet, strengthen food quality as the focus, grasp the truth.

Seventeen, give full play to the functions of the Council, hold regular meetings, timely listen to and feedback the information between teachers and students.

2. How to write the work plan of the unit canteen?

First, advanced services:

Service is the bounden duty of logistics work, and advanced service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and raise our work to a new height.

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 proactive, 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.

Second, practice strict economy:

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, cleaning, disinfectant, cleaning balls and so on. , by the specialist regular quantitative collection and storage. 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.

Third, standardized management:

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.

3. How to write the work plan of the unit canteen?

First, the management of catering environment

1, the restaurant sanitary kitchen is responsible for arranging kitchen workers to sweep and clean the floor, benches, facilities and utensils twice a day in the afternoon and evening.

2. The kitchen is responsible for arranging the kitchen staff to clean the ceiling and walls of the restaurant once a month.

3. Establish a dining management system to restrict the order and hygiene of employees' dining, and offenders will be punished accordingly.

4. The security team arranges 1 security guards to be on duty every day to control the dining discipline of employees (including the order of queuing for meals, checking meal cards, hygiene discipline during meals, etc.). ), correct the disciplinary action, and notify the disciplinary action.

5. clearly mark the meal time, window and precautions. After that, posters will be posted to promote healthy eating and civilized dining culture.

Second, the management of kitchen staff

1. According to the total number of people dining in the company at present, hire 1 chef with excellent cooking skills, experience in kitchen management, professional ethics and honesty to be responsible for the arrangement, guidance, supervision and management of specific kitchen work; In addition, three kitchen workers who have experience in kitchen work, can bear hardships and stand hard work, obey work arrangements, have good personal hygiene image and are in good health, and assist chefs to complete specific kitchen tasks.

2, all kitchen staff will be equipped with uniform * clothing, and strict management of work clothes, strict kitchen hygiene standards and requirements.

3. A kitchen work management system will be established to standardize and require the hygiene, safety, process and standards of kitchen work.

4. Formulate the job responsibilities of the kitchen staff, define the obligations and responsibilities of the work, conduct monthly work assessment, supervise and reward the work at ordinary times, and strictly manage the daily work of the kitchen staff.

5, a clear division of labor cooperation, monthly arrangement of kitchen staff work guidance, professional ethics and teamwork education and training.

Third, the statistics and management of dining staff in the canteen

1. Before the 28th of each month, the personnel departments of the two factories will submit the list and the number of people dining next month to the administrative department of Jinjuan, and issue a meal card with a special seal according to the list, and submit it to the personnel departments of the two factories for distribution to the employees themselves before the 30th.

2. All employees must use meal cards, which can only be eaten after being checked by the kitchen staff. Kitchen staff have the right to refuse to cook for anyone without a meal card.

3. The personnel departments of the two factories must return the meal cards of the employees in time or handle the meal cards for the new employees in the administrative department of Jinjuan. The administrative department of Jinjuan will count the total number of people who actually eat every day according to the distribution of meal cards, and make quantitative purchases of food according to the results of the total number of people who eat.

Four, food cost distribution and procurement, cost control.

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2. Purchasing expenses shall be allocated and controlled by the person in charge of canteen management according to the market and the number of diners, so as to ensure the quantity and quality of food procurement. The financial department provides monthly classified statistical reports of food expenses for the current month, so as to allocate and control the canteen expenses more reasonably.

3, in principle, rice, cooking oil, spices, etc. The person in charge of the canteen chooses a fixed supplier to purchase or purchase in bulk, and the financial department pays for it in a unified way, depending on the special circumstances.

4. The Finance Department regularly pays the purchase fee of human flesh and vegetarian dishes to the canteen once a week, and then the responsible person contacts the relevant suppliers for purchase and distribution or pays the responsible chef to purchase in the market according to the actual situation, and the cost is 1-2 days. The chef in charge of market procurement goes to the administrative department of Jinjun every afternoon to check the accounts and submit them to the person in charge of canteen management for review.

5. The person in charge of canteen management will report all the purchasing expenses of the canteen last week to the finance department every Monday, collect and sort out the classified statistical data of last month at the beginning of each month, and report it to the logistics management committee for deliberation.

Verb (abbreviation of verb) accepts the quantity and quality of purchased food.

1. All the food in the canteen must be checked and accepted by the person in charge of the kitchen, the administrator of the administrative department of Jinjuan, the chef or the designated inspector at the same time, and a receipt can be issued before it can be put into storage.

2. All purchased food must be counted, weighed and evaluated before receiving the goods. If the quantity is insufficient, it will be deducted, and if the quality is poor, it will be returned or discounted.

3. The food acceptance standards will be formulated as a reference for food acceptance, and the acceptance personnel must carry out acceptance according to the relevant acceptance standards.

4. The acceptance personnel who deliberately make things difficult or deliberately release water or engage in malpractices for selfish ends will be punished and disqualified from re-acceptance. If the circumstances are serious and constitute abuse of power for personal gain, they shall be dismissed as appropriate.

Six, food storage and management

1. All rice, cooking oil, seasonings, dried vegetables and non-staple foods are put into the canteen food warehouse after acceptance. The person in charge of the canteen shall assign the administrative staff of Jin Juan to be responsible for the daily management of the food warehouse, and all the food shall be taken out by the chef's signature and deposited in the food warehouse account.

2. In principle, all foods should be padded, not directly placed on the ground to prevent pests and mice.

3. Foods must be classified, partitioned and layered according to the principle of three points, and the inventory and first-in-first-out distribution should be strictly controlled, and the warehouse should be ventilated and dry to prevent mixed deterioration, pollution, deterioration and rot of foods.

Every afternoon, the chef takes out all the food needed for the next day and gives it to the food warehouse manager, and the rest must be reported truthfully. The administrator will reduce the corresponding distribution according to the actual situation, and strictly control too much food to stay in the kitchen to avoid deterioration or loss.

All fresh vegetables will be taken out immediately after signing. Meat products must be cleaned in time and kept fresh in the freezer or refrigerator. Water vegetables should not be piled up to prevent yellowing or rot.

6, raw and cooked food must be strictly stored separately, food to be distributed must be stamped.

Seven, matters needing attention

1, the kitchen must be effectively managed.

(1) The kitchen floor, kitchen utensils, tables and cabinets must be cleaned regularly every day;

(2) All kitchen staff must wear work clothes according to the specifications and maintain personal hygiene;

(3) Formulate "Cooking Operation Management Standard" to ensure the safety, hygiene and quality of food;

(4) All foods must be selected, cleaned, stored, cut, cooked, packaged and distributed in accordance with the Management Standard for Cooking Operations to ensure that employees can eat safe food;

2. Tableware, utensils and kitchen utensils used by employees for dining must be strictly and effectively controlled.

(1) All tableware must go through three strict cleaning processes (i.e. soaking, washing and rinsing) and be sterilized at 90℃ for at least 2 hours;

(2) Establish a list of canteen kitchen equipment, acquire necessary kitchen equipment and make full use of existing kitchen equipment, and store them in a unified and proper way;

(3) If possible, all employees should undergo necessary physical examination every year to ensure that all people who use public tableware are free from infectious diseases and prevent the spread of internal infectious diseases;

3. The quality of canteen staff must be effectively improved and their work managed effectively.

(1) appropriately increase the salary of kitchen staff, and hire regular chefs who are good at cooking and know the management of factory canteens to take charge of the daily work of the kitchen;

(2) The kitchen staff must have regular health check-ups, with the check-up interval not exceeding half a year (usually in March and September of each year), have good personal hygiene and public hygiene habits, have good professional ethics and work diligently;

(3) All kitchen employees must establish the working concept of "providing quality food and services for employees";

(4) standardize the management of all kitchen staff, strengthen the requirements, guidance, inspection and supervision of their work, and establish a reward and punishment system for canteen staff;

4. The distribution of meal time and quantity must be controlled reasonably.

(1) Grasp the time of buying vegetables, copying vegetables and cooking soup in time to ensure that both groups of diners have fresh and hot food available;

(2) According to the number of diners in the two batches, the amount of food is allocated to avoid the phenomenon that the second batch of diners are short of food;

(3) Understand the actual number of people who eat every day and calculate the amount of rice in the pot to avoid rice shortage or waste;

(4) according to the actual number of people eating every day and certain reference standards, buy appropriate amount of food to avoid shortage or waste;

(5) Distribute food to employees according to the standard of serving quantity, and strive to ensure that everyone is full, not wasted and equal;

5. Food quality must be strictly and effectively managed to ensure employees' healthy diet.

(1) All purchased food raw materials must pass certain standard inspection to ensure that the food is safe, fresh, non-decaying, non-deteriorating, non-stale and non-discoloring.

(2) If possible, stable suppliers should be established and managed effectively to ensure the safety of food supply;

(3) standardize the distribution, storage and thickness processing of food to ensure the quality of raw food;

(4) according to the needs of healthy diet and nutrition, choose and match the food recipes of employees;

(5) Improve the technical requirements of cooking to ensure the color, fragrance, taste and nutrition of food;

(6) Improve the quality and nutrition of employee soup;

(7) Increase dishes as much as possible to meet the needs of employees with different tastes;

6. The canteen should provide employees with good food service as far as possible within the scope of conditions.

(1) Regularly publish the daily menu and weekly food expenses of employees;

(2) Set up an employee suggestion book, so that employees can give more opinions on the hygiene, management and dishes of the canteen, help the management of the canteen, and make the work of the canteen as satisfactory as possible to most employees;

(3) Provide high-quality breakfast for employees and supper service for overtime employees;

(4) Provide regular meals to employees on holidays and the first or fifteenth day of each month, if conditions permit. The standard of meals is generally 1 yuan/person;

(5) Open a column on healthy eating knowledge for employees.

(6) If possible, a canteen can be set up.

7. Standardize the control and management of food costs.

(1) Make full use of existing equipment and rationally use water, electricity, fuel, ingredients, tableware, kitchen utensils, etc. Avoid waste and damage, put an end to losses, etc.

(2) Non-fresh ingredients such as rice, oil, salt and sauce. Supply in batches as much as possible to reduce the procurement cost on the basis of ensuring quality;

(3) Fresh foods such as meat and vegetables should also be supplied regularly as far as possible to ensure quality and reduce costs;

(4) Establish a standardized management system for all grain purchases, such as planned purchase, timely delivery, quantity inspection, quality acceptance, invoicing and warehousing, standardized storage, receiving and dispatching, and regular inventory (at the end of each month);

8. Management, supervision and support of employees' meals.

(1) The two factories * * * designate personnel with professional management knowledge and experience to be responsible for the management of employees' meals, and should grant the food manager full authority to manage personnel recruitment, job evaluation, cost control, food procurement, supplier selection and evaluation, utensils and articles, etc. ;

(2) The Food Supervision Committee is composed of three employees (65,438+0 cadres and 2 employees) selected by the two factories every month. It regularly evaluates the food situation of employees in the current month, puts forward suggestions and opinions on the food in the next month, forms a written document and publishes it on the bulletin board in the canteen, and summarizes it at the end of each month and reports it to the general manager of the two factories for review;

(3) Establish an employee's food suggestion book and have regular face-to-face talks with employees on food management at the end of each month, listen to employees' opinions, opinions and suggestions on food, and * * * do a good job in employee food, form a written document and publish it on the bulletin board of the canteen, which will be reviewed by the general managers of the two factories;

(4) The company must support the full independence of food management personnel in management, ensure that they are not interfered by anyone else, and support and assist in the implementation of various reasonable measures for canteen management;

(five) support the purchase of kitchen utensils and equipment due to normal use or damage, and support the improvement of kitchen and dining environment facilities;

In short, to do a good job in the management of employees' meals, we must have the mentality of serving employees wholeheartedly, operate according to the above-mentioned norms in methods, be diligent in requirements, guidance and supervision in management, and learn more about and communicate employees' opinions. Any work and management, whether seemingly simple or complicated, must have professional knowledge and experience, and at the same time, not only must there be enough management space, but also need the strong support of leaders at all levels, and will not be interfered by other external factors, so as to really do a good job.