Property Company Employee Canteen Management Regulations

Many property companies want to manage employee canteens, but they don’t know how to manage them. The following is a carefully recommended management method for the property company employee canteen. I hope it will be helpful to you. Regulations on the Management of Canteens for Employees of Property Company

Section 1 Management Principles

In order to ensure the food safety of employees and improve their quality of life, and to eat as well as possible under the premise of being full, Put an end to waste and carry out canteen management work in an orderly manner.

Section 2 Canteen Hygiene

1. Canteen staff should keep their clothes neat and tidy, wash their hands frequently, cut their nails, change and wash their work clothes frequently, and wear aprons at work. , wear a hat, and undergo a health examination once a year. Those without a health certificate are not allowed to work in the canteen.

2. Kitchen utensils should be classified according to their functions, and the kitchen should be disinfected regularly.

3. Separate raw and cooked food, and kitchen knives and press plates must be disinfected to avoid cross-contamination.

4. Tableware must be disinfected after each meal, eat separately, and wash hands before eating.

5. In addition to keeping the kitchen and dining areas clean and organized by the canteen staff every day, diners are not allowed to throw away leftovers at will.

6. Non-canteen staff are not allowed to enter the kitchen at will.

Section 3 Food Purchase

1. Canteen staff purchase food every day to ensure the quality of the food and announce the quantity and amount of food purchased.

2. Plan your purchases and strictly prohibit the purchase of rotten or spoiled food to prevent food poisoning.

3. Control the purchase amount and quantity, so as not to overspend or waste.

Section 4 Financial Management

1. Canteen food expenses are generally paid in advance by the financial department and settled at the end of the month, with the finance department responsible for accounting.

2. Generally, the canteen staff borrows the food expenses for the week from the finance department every week based on the number of meals, and reconciles the usage last week to ensure that there is no overspending.

3. If meal expenses are not included, the financial institution will charge meal expenses at the end of the month based on the actual number and amount of meals.

4. For those who do not eat due to rest or personal reasons, the meal fee will not be refunded.

5. Meal expenses shall be earmarked for special use and shall not be misappropriated to ensure the normal development of canteen work.

6. The meals in the canteen will be published on the same day, and the accounts will be published once a month.

Section 5: Personal Management

1. Only company staff are allowed to dine in the canteen. Guest meals must be requested through the Administrative and Human Resources Department. (Meal reporting time is 9:00)

2. Except for security personnel, other personnel must report meals on time every day. Those who fail to report meals are generally not allowed to eat.

3. Foreign guests who need to dine must report and approve the meal before they can dine and register for the meal.

4. Meal reporting time: 9:00 am, 3:00 pm, dining time: 12:00 am, 6:00 pm, security staff can change according to work conditions.

5. Eat in an orderly manner, avoid crowding and making noise, protect public property and be courteous to each other.

Article 6 Other tasks

1. Canteen staff prepare meals on time. Formulate recipes once a day and provide a variety of breakfast, lunch, and dinner varieties, improve cooking techniques, and improve employee meals. For those who cannot dine on time due to work needs and temporary guest meals, reservations and notifications can be made in advance.

2. Do a good job in safety. When using cooking utensils or utensils, operating procedures must be strictly followed to prevent accidents; flammable and explosive items must be placed strictly according to regulations to prevent accidents; canteen staff must close doors and windows and check various power switches before leaving get off work. , equipment, etc. Administrators should regularly supervise and inspect, and do a good job in preventing theft.

3. When there is a water, power or gas outage that affects the working hours of the canteen, we should actively organize and eliminate difficulties and try our best to ensure that meals are served on time.

Employee canteen management system

1. Employee canteen position setting

(1) The employee canteen is under the supervision of the company's leasing department, and has a canteen person in charge (who also serves as a purchasing and warehousing officer).

(2) The restaurant kitchen is equipped with 1 chef, 2 waiters, and 2 waiters.

(3) 2 waiters and 1 cleaner.

2. Restaurant management regulations

(1) Dining methods.

1. The leasing department produces meal cards. Company personnel must pass the physical examination before purchasing. The 1st and 15th of each month are the time for meal cards to be recharged.

2. Restaurant trays should be used uniformly when dining. Employees can choose their own meals with meal cards and swipe the card first before receiving the meals.

3. Employees who go out on official duties must return to the staff restaurant for lunch. In special circumstances, the reasons must be explained in advance so that the restaurant can reasonably arrange the number of meals.

4. Except for collective overtime work, meals are generally not arranged on public holidays.

5. Personnel from outside units are not allowed to eat in this restaurant.

(2) Meal time.

1. The restaurant’s opening time is from 12:00 to 12:30 noon. Diners must eat at the specified time and not in advance.

2. Those who cannot eat on time due to work should notify the restaurant in advance to reserve a meal.

(3) Ten rules for diners

1. Diners should respect the work of restaurant staff and eat in a civilized manner.

2. Diners must go to the restaurant to eat and are not allowed to bring food into the office building.

3. Diners should consciously obey the management of restaurant staff.

4. Smoking, spitting and making loud noises are not allowed in the restaurant.

5. Take good care of the public facilities and public property of the restaurant. Food and tableware are not allowed to be taken out of the restaurant, and tables and dining stools are not allowed to be moved or damaged at will.

6. Consciously abide by the dining order, queue up for meals in order, do not crowd, insert numbers, and do not lend meal cards to others. 7. Pay attention to hygiene and consciously keep the restaurant clean and tidy. Do not spill food, soup, etc. on the dining table, chairs, or the floor. Remaining food should be poured into designated containers, and tableware should be placed in designated storage areas to ensure that people walk around the table. Both clean.

8. Strictly practice economy and eliminate waste. Receive meals according to personal appetite. Do not eat less or ask for more.

9. Alcoholism is strictly prohibited in the restaurant.

10. Do not stay in the restaurant for a long time after eating.

(4) Ten Codes for Restaurant Staff

1. Restaurant staff should work according to the division of labor, observe discipline, obey assignments, be united and collaborate well.

2. Restaurant staff must firmly establish a sense of service and complete their work with quality and quantity.

3. Staff are not allowed to take, share or eat the main and non-staple food of the restaurant without permission. Anyone who violates this rule will have their monthly bonus or salary deducted depending on the seriousness of the case until they are dismissed.

4. Restaurant staff must change into work clothes before going to work.

5. Restaurant staff will not be late, leave early, or leave their posts without reason.

6. Make sure to start meals on time and make all preparations five minutes before starting meals.

7. Do not make loud noises or talk about topics unrelated to work during work.

8. During the work process, you must take good care of restaurant utensils and equipment.

9. Supervise the dining staff to see if there is waste and other behaviors, dare to stop and report to the administrator.

10. Restaurant staff should clean up immediately after eating after employees have started eating.

3. Restaurant management methods

1. The employee restaurant shall be managed democratically by dedicated personnel. Restaurant staff must have a correct service attitude, strive to improve the quality of food, and reduce food costs.

2. Restaurant managers should regularly solicit opinions from employee representatives on food quality, taste, service attitude, hygiene, etc., and consciously accept public supervision.

3. Before the purchased materials are put into the warehouse, the custodian must accept them and complete the signature and warehousing procedures. After entering the warehouse, it is necessary to strengthen storage, classified storage, and classified accounting; when leaving the warehouse, the delivery system must be strictly implemented. The custodian will deliver the goods based on the kitchen picking list, and both the custodian and the picker will sign the goods when leaving the warehouse.

4. Conscientiously implement the "Hygienic Food Law", prevent good diseases from entering through the mouth, separate raw food from cooked food, separate food from raw materials, prevent contamination, prevent intestinal infectious diseases, and eliminate the occurrence of food poisoning.

5. Extensively solicit opinions, order recipes once a week, adjust meals according to the recipes, change the meal pattern frequently, and do a good job of matching staple food and non-staple food to ensure that cadres and employees are well fed.

6. Be vigilant and do a good job in safety and security. Non-kitchen staff are not allowed to enter, and people with infectious diseases are prohibited from entering.

IV. Financial accounting regulations

1. Restaurants must strengthen the economic accounting management of the restaurant.

2. Accounting personnel should set up account books and original vouchers according to the requirements of the financial system.

3. A detailed account of inventory items should be established and improved to ensure that the items in the accounts are consistent and no items outside the account are allowed. Staff Canteen Management System

1. Meal time regulations:

Breakfast: 07:50-8:25

Lunch: 12:00-13:00 < /p>

Dinner: 18:00-18:30

2. Food standards:

1. RMB 13.5 yuan/day/person, including breakfast 1.5 yuan/person , lunch and dinner are 5 yuan/person, and late night snacks are 2 yuan/person. 2. 2 meat dishes, 1 vegetarian dish and 1 soup are provided for lunch and dinner. The breakfast options include steamed buns, steamed buns, fried dough sticks, bread, soy milk, rice noodles, noodles, side dishes, etc.

3. Dining method:

Wear your work ID and queue up to punch in to dine

4. Dining location:

1. Ordinary employees are in one place Dining in the canteen

2. Office staff dine in the second canteen

5. Meal card management

1. Meal cards are made and issued by the administrative and personnel department.

2. The meal card must be filled in by the staff of the Administrative and Human Resources Department and stamped with the special seal of the Administrative and Human Resources Department before it can be used.

3. All company employees must submit the meal card for the current month to the administrative and human resources department before 18:30 pm on the last day of the month and receive the meal card for the next month.

4. When eating, employees must present their work ID and meal card, and submit the meal card to the on-duty staff of the Administrative and Human Resources Department for registration. Only after registration can they receive food for dining; if the dining employee does not present his or her ID card or the ID cards are incomplete, The administrative and human resources department may deny the employee meals.

5. No employee meal card shall be lent to others for use.

6. If the meal card is lost, you must go to the Administrative and Human Resources Department to get a replacement meal card in time. The Administrative and Human Resources Department will charge a replacement card fee of 20 yuan per card (charged at the cost price plus a penalty).

7. No matter whether you have a meal or not, the company will not make supplementary payment or refund.

VI. Dining process

1. At meal time, company employees should line up in single file at the entrance of the canteen on a first-come, first-served basis.

2. Wear your work ID card and put your meal card in your hand for the personnel of the administrative and human resources department to check in.

3. Submit the meal card to the person on duty in the Administrative and Human Resources Department for registration.

4. After registration, return the meal card and enter the corresponding canteen to eat.

7. Canteen Management System

1. No employee of the company is allowed to eat in advance. Violators will be fined 50 yuan per time.

2. Any employee of the company must strictly follow the dining procedures. Violators will be fined 50 yuan per time.

3. Anyone who queues up unconsciously or disrupts the dining order will be fined 50 yuan per time.

4. Obey the arrangements of the Administrative and Human Resources Department, eat in order, and pay attention to maintaining order in the restaurant. Violators will be fined 50 yuan per time.

5. Keep dining quietly, do not make loud noises, and do not chase and make noise in the canteen. Violators will be fined 20 yuan per time.

6. Drinking in the employee canteen without permission is prohibited. Violators will be fined 50 yuan per time.

7. Diners should consciously maintain public hygiene and keep the restaurant clean and tidy; they should not spit out bone chips or litter. Violators will be fined 20 yuan per time.

8. The meal should be completed within thirty minutes. After the meal, you should leave the restaurant in time so that the canteen staff can clean it up in time.

9. Consciously take good care of restaurant property, and it is strictly prohibited to damage restaurant facilities. Violators will be subject to corresponding administrative penalties in addition to compensation according to the price.

10. Employees are required to eat soup, rice and other food by themselves. They should serve according to the amount and pay attention to economy. Food should not be wasted at will. Violators will be fined 20 yuan per time.

11. After the meal, please sort the leftovers into the swill bucket and clean the tableware before sorting them into the disinfection cabinet. Violators will be fined 20 yuan per time.

12. No one is allowed to enter the food preparation room. Violators will be fined 20 yuan per time.

13. It is strictly forbidden to stand on the restaurant seats. Violators will be fined 20 yuan per time.

If anyone violates the above regulations, the Administrative and Human Resources Department has the right to impose corresponding fines, and the fines will be deducted from the employee's salary for that month. If the circumstances are serious and those who refuse to change despite repeated admonitions, they will be given administrative sanctions or be expelled.