HS code-driven demand planning

List of catalogs of this article:

• 1、How to manage the canteen
• 2,HS code-driven demand planning canteen system management system
• 3, What should I pay attention to in the canteen management system?

How to manage the canteen

How to manage the canteen 2 How to manage a canteen well? A sound regulation system is needed. Whether it is the management of the enterprise or the management of the canteen, a A perfect regulation system is very necessary.

Strictly manage canteen personnel entering and leaving the kitchen, and do a good job in hygiene protection; strictly manage the quality of canteen dishes, improve and implement the food classification and cleaning system, and standardize the number of tableware cleaning and disinfection management; strictly carry out regular cleaning and safety hazards investigation in the canteen. The second is to further standardize the access system for canteen personnel.

How to manage the canteen? Conscientiously implement the superior plan, ensure the normal operation of the restaurant, and actively complete the work tasks at all stages.Do a good job in employee training, grasp the ideological trends of employees, implement discipline fairly and strictly, and maintain fairness and consistency.

Canteen System Management System

1. Clean up every day and clean up three times a month to ensure the hygiene of the kitchen.

2. I) In order to improve the management of the canteen and create a warm and clean dining environment for employees, this system is formulated. ( II) This system is applicable to canteen staff and employees who eat in the committee. ( III) The office is responsible for the management of the staff canteen and accepting complaints from the canteen staff and dining staff.

3. If you violate the above provisions, you will be punished according to the relevant regulations. Gas use management system Gas is a gas fuel that is still explosive. If it is used improperly, poisoning, explosion and fire accidents will occur.In order to ensure that the gas equipment in the canteen is intact and the safety of the operation and use of gas is the first principle, the following gas use management system is formulated.

4. Article 3 Management System for Personnel of Organs and Units (1) The canteen of organs and units undertakes staff to eat at noon. (II) All staff of the organ unit should go to the duty room before 9 o'clock after work every day to confirm whether they are eating in the canteen at noon. If they need to eat in the canteen, they should sign in the diner form on the same day, and the canteen will serve meals according to the check-in.

5. I) Establish and improve various quality management systems centered on the job responsibility system, so that the work is planned, the behavior is standardized, the operation is procedural, the quality is standard, and the labor is disciplined.

What should I pay attention to in the canteen management system?

Frent cleaning: Everyone has a place to be responsible for cleaning, and they are jointly responsible for the cleaning of the school canteen. Remind every canteen staff by posting the employee's personal job responsibilities and job assessment requirements.

In terms of operation, production and operation, it is forbidden to sell and eat anti-mold and anti-corrosion food. There should be a plan for reasonable production and no extravagance and waste, so as much as possible to make Nissan and clean, and prevent leftover food from fermenting and rotting food from being put on the table again.

Canteen management mainly needs to pay attention to issues such as food safety, nutritional balance, environmental sanitation, service attitude and cost control. Food safety: The canteen is a place that provides catering services, and food safety is the most basic requirement.

The main aspects of canteen management are: cost management, quality management, membership management, and personnel management.Cost management For a qualified canteen, it can not only attract more customers, but also need to do a good job in cost control.