Both the student canteen and the unit canteen are faced with group customers. In addition, in our country, except for the company canteens, the student canteens are generally contracted, but the problems in their management are * * *. At present, the problems existing in canteen management are mainly manifested in the following aspects:

The first is food hygiene and safety management. Canteen operators must not be careless in the management of hygiene and safety, because once food hygiene and safety problems, especially food poisoning problems, will cause serious losses to canteen operators and managers, and even involve legal issues. Therefore, as a canteen manager, we must strengthen the health and safety management of raw material procurement, production and sales.

Second, the problem of cost performance. Whether it is a unit canteen or a school canteen, it is doomed to its inevitable public welfare component, which can neither make operators lose money nor managers lose money. How to balance the cost and economic benefits is a problem that they all need to face seriously.

Third, the quality of canteen operators, that is, employees. Because the canteen has relatively fixed consumers, there is no competition or the degree of competition is extremely low, which leads to the canteen operators not paying attention to the improvement of their own quality and the quality of employees. Many employees in the canteen have little formal training and high turnover rate, which leads to low service quality and low consumer satisfaction.

Fourth, the supervision and restraint of canteens. Many canteen managers lack effective supervision mechanism or weak supervision after contracting out canteens, which leads to insufficient constraints on canteen operators, and there are huge security risks in all aspects of procurement, production and sales, which are easy to breed corruption and danger.

Fifth, the incentive mechanism of canteen operators. Restaurant operators often lack sufficient motivation for improvement and innovation, and lack flexibility and enterprise. No matter the variety, taste, quality or service attitude of the dishes, they are in a low-level circulation state, and it is difficult to gain the recognition of consumers.

The canteen involves many consumers, which reflects the management level of the owners. Only by completely giving up the thinking of "having nothing to do with yourself, hanging high", based on the needs of consumers, adopting the people-oriented management thought and truly paying attention to the welfare of employees or students can we fundamentally solve the above problems.