Company cafeteria problems and corrective measures

Company cafeteria is about the staff dietary health and safety place, pay attention to clean and hygienic, to develop corrective measures in advance to avoid problems. The following is my organization company canteen problems and corrective measures of the model, welcome to read!

The company canteen problems and corrective measures a

In order to provide employees with a better dining environment, to ensure that everyone in the canteen can eat a more healthy, safe meals, to provide more convenient conditions for everyone to improve the canteen's existing problems, the Ministry of Administration in this year will be a comprehensive transformation of the canteen.

First of all, the current problems in the canteen are as follows:

1, the canteen public **** area and the operating room walls have not been painted for many years, the wall due to climatic reasons appeared warped skin and moldy phenomenon, it looks extremely unattractive, and the wall is dark and dirty stains.

2, the package room wall is also relatively old, simple decoration, fittings unprofessional, need to be refurbished.

3, the cafeteria operating room items stacked too much, the layout is unreasonable and unattractive.

4, dining chopsticks open to prevent, reach in and take, the use of unhygienic.

5, the menu board is not obvious, the daily menu we rarely pay attention to.

6, chef clothing is not professional enough, chef playing dishes without a mask.

7, the cafeteria purchased by the general increase in the price of food, the need to increase the purchase cost price.

8, the employee's belongings, bags are placed on the dining table, cluttered piles, irregular, and encroachment on the desktop can not use the desktop dining.

9, the cafeteria more greasy, desktop, placed items difficult to scrub.

10, toothpicks, drawer paper placed haphazardly.

11, the window on the left side of the staff to bring their own food miscellaneous placed, looking unattractive.

This is a series of problems in the current canteen, according to the above problems, combined with the actual situation of the company, the canteen will be transformed as follows:

1, the canteen dining area and the operating room wall repainting. Estimated quotation is as follows: Area to be painted: public **** dining area

operation room area

private room area

① material cost: xx

② labor cost: xxx

③ time limit: xx

2, private room for repainting and construction of the wall enclosure, tablecloth replacement, lamp replacement, desktop configuration bouquet. Expected quotation: enclosure wallpaper area and offer

tablecloth offer

lamps offer

bouquet offer

3, the operation room to organize, the establishment of the storage room, the establishment of the canteen raw materials used in the details.

4, the procurement of chopstick sterilizer, rice bucket, placing racks and other accessories.

Estimated price: ① chopstick sterilizer (general chopsticks box 30 yuan, stainless steel ultraviolet chopstick sterilizer box 80 yuan, automatic high-temperature ozone sterilizer 300 yuan)

② rice bucket 100 yuan

③ placed on the shelf company to build.

5, the procurement of new menu board and installation of obvious decorations placed in the window to play food. Estimated quote 100 yuan

6, uniform clothing, clothing logo Tachibana words or wear a badge. Cooks are required to wear masks for playing dishes. Expected to offer $ 100

7, apply for upgrading the price of food.

8, additional luggage items placed cabinet.

9, buy Amway multi-functional cleaner. Expected to offer 50 yuan

10, the cafeteria placed paper, toothpicks for dining staff to use, and placed in the left side of the window to beat the food.

11, the cafeteria window on the left side of the staff to bring their own food uniformly placed under the food window.

The above is the main program about the cafeteria renovation, the overall offer in accordance with the consulting price, there may be a gap with the actual situation, which is normal. Cafeteria renovation and management is an important part of the administrative logistics work, cafeteria health and safety work is also related to the health of the staff of the top priority, the Ministry of Administration will make more efforts to improve the cafeteria in the future, so that the management of the company's cafeteria can be on a new level.

The company canteen problems and corrective measures two

First, the canteen status:

1, the canteen is now the most important problem is the quality of food is not pass (mainly refers to the color, aroma, taste, hygiene) judging standard for the meal waste more.

2, food hygiene is not good enough to respond to the storage of ingredients and kitchen, warehouse, restaurant sanitation and personal hygiene of the chef.

3, food safety is also the primary consideration, after meal time the cafeteria can not be completely closed situation, for the food stored in the kitchen and seasoning is not safe, worried about man-made tampering, triggered by the physical discomfort of the dining staff. Ingredients The cleaning is not up to standard, especially in summer, vegetables and other ingredients contain a lot of pesticides, need to be repeatedly cleaned to ensure that the entrance to the health, to ensure that the dining staff to eat healthy food.

4, ingredients storage, frozen food integrity directly into the refrigerator and freezer. It is not conducive to freezing when consumed is not conducive to cleaning, part of the amount of food is relatively large, after the food is divided into unused parts and then into the freezer ingredients are not fresh and will lead to waste.

5, edible meal ticket caused by the limitations of the meal ticket set to avoid waste, and easy to count the number of meals.

The inconvenience and dissatisfaction caused by the workshop workers, resulting in a very busy work without tickets to starve, have tickets may not eat enough, there is no willingness to eat dumped, have tickets do not have to end up in the dormitory to eat instant noodles and so on.

The company provides free food and accommodation to employees, although not at no cost, but the company does not carve deductions on the diet of everyone, since the money spent, we did not eat well, is a waste, which requires the kitchen work to rectify.

Second, the cafeteria existing staffing and salary levels (***6 people, monthly wage bill is expected to be 17,700 yuan including insurance )

frying pan 3 people (responsible for back to the Han stove breakfast, Chinese food, dinner, late-night snacks)

1 person has been transferred to 3500 yuan / month, 1 person 20xx January to be transferred to the salary of 3500 yuan, 1 person is not yet due 2700 wages. Yuan. Help cook 2 people (responsible for back to the Han stove kitchen, dining room health cleanup, washing and picking up vegetables, food, playing meals,

1 person in January 20xx to be regularized expected wages 1800 yuan, 1 person is not yet due wages of 1500 yuan.

1 person in the workshop to send food (responsible for the distribution of dinner and late-night snacks, cafeteria garbage removal, maintenance of food trucks, cleaning of health) is not yet due wages of 1500 yuan.

Third, the rectification program

1, first of all, the kitchen, the restaurant environmental health rectification, kitchen interior items rearranged placement, clean up the ground is not long-term placement of ingredients and small appliances, all items on the shelves into the cabinet, tools, utensils placed neatly, cleaned every day, regularly (10 days of a disinfection, disinfection of the summer once every 5 days). The kitchen operation room does not store any ingredients and finished food after meal time.

Purchased ingredients need to be initially cleaned and broken down before storage and preservation, and bagged for storage in refrigerators and freezers. After meat is purchased, it is uniformly cleaned for the first time and then bagged according to the amount used each time, with one bag for each meal, which can eliminate the unfreshness caused by repeated melting of food. Other vegetables and other ingredients should also be pre-cleaned and stored after purchase. When you need to use the cleaning of food ingredients should also comply with the operating procedures, the Ministry of Administration at any time to spot check.

2, the food produced by the kitchen even if it is a big pot of rice should be fine to do, cut to fine, (more slices, shredded and small pieces of diced meat-based, vegetables cut into segments, shredded, etc., according to the vegetable form to decide) the cut of the ingredients to determine the amount of ingredients used and taste. Large pots of food, not easy to mature, small pieces of maturity fast, easy to taste, and can save ingredients. (The amount of savings to be determined by the cafeteria after 10 days -15 days of data collection)

3, the kitchen back to the Han restaurant channel, back to the restaurant channel closed, the second area between the three Han restaurant channel from 8:00 a.m. open to 21:00 p.m. closed. Kitchen no staff regardless of the workplace and dining room doors and windows locked, turn off the power, gas, ingredients, seasonings collection preserved, environmental health organized.

4, the chef personal hygiene proposed standards, the administration from time to time to check. Clothing is clean, whether the hair is clean, whether the body has a bad smell, whether the fingernails are clean, etc.

5, the implementation of meal tickets in order to reduce waste, waste and waste of slop buckets for the leftovers in the amount of rice, the layout of the kitchen chef to pay attention to the amount of waste, the administrative supervision to assist in the improvement of the quality of the dishes, the food flavor is good, the waste will be reduced. Vigorously train and implement the spirit of saving, playing the meal advocate less sheng diligently play, do not know whether they like to play some less, eat not full, but also can play again, so as to ensure that the staff to eat well, eat full. Sent into the workshop of the same implementation of the same meal less sheng diligently play, send food staff to observe the amount of leftover rice and, we eat, eat well, take the initiative to ask if you want to add some more food. Avoid large meals employees, because there is no meal ticket and not enough to eat.

6, strengthen the quality of all staff training. Set up an exhaustive code of conduct for employees (dormitories, canteens, public **** recreation room, workstations, public **** bathroom, shower use and behavior) centralized training and classroom workshop training and learning.

The quality of the staff improved, the company's internal meal ticket system can be canceled, for outsiders dining, the amount of tickets purchased morning, noon and dinner to implement different meal standards, and meal tickets to purchase the cost of some of the higher. Meal ticket written on the time. Avoid over-planning personnel to eat, resulting in insufficient food. For outside dining staff (especially those who have construction projects and stay in the company for a certain period of time), it is necessary to inform them of the start and end time of the meal, and the approximate number of people who will dine each day. The kitchen can then rationalize the number of ingredients).

7, all formal entry into the kitchen staff, must undergo a medical examination. Physical examination qualified to remain in employment, the person who is not dismissed.

Fourth, the staffing program

On the basis of the existing staff to add a frying pan, a pastry chef. 1 chef. The increase in the number of existing personnel in order to improve the quality of work in the kitchen and the quality of food, the current stage of the chef and the chef are not resting, the workload can not be adjusted. The number of helpers is not enough, the cleaning and picking of ingredients are not in place, and there are many impurities in the food, which cannot guarantee food safety. Increase the number of pastry chef can reduce the amount of takeaway, the amount of steamed buns set per month is nearly the same as a pastry chef's salary for a month, the pastry chef can also make other food, so in terms of cost, it is more cost-effective to hire a pastry chef.

The company canteen problems and rectification measures three

A few days ago, for the new catering company to operate the meal delivery of the actual problems and the actual research of the canteen resources, in the summary of the past outsourcing of the supervision of the staff canteen Based on the experience of the internal thematic discussion and analysis, the development of the rectification program, plans to take the following four measures to rectify:

First, according to the canteen The current status of resources to refine the layout of resources, use, management, maintenance project work process (Annex 1)

Second, the dining hall within the dining room area (drawings) the use of management guidelines and operating procedures (Annex 2)

Third, the establishment of a sound staff canteen management system summary of the work and the process of the schedule (Annex 3)

Fourth, the dining hall management (5S management guiding ideology) various Standard design (Annex 4)

In order to change the status quo of the management of the staff canteen through the above measures, to create a clean, hygienic, bright and orderly dining environment, to achieve the effect of employee satisfaction with thoughtful service, prompting the contractor to be more detailed and better service.

Description:

1, the original plan for each meal delivery service mode to be this canteen rectification measures to improve (planned for the end of June), will be standardized and improved in sections!