What is Contractor School?

Canteen contractor refers to enterprises, public institutions, or organizations such as hotels

Canteen Contractor

1,
Party A contracted the canteen to Party B for operation and management according to the needs. After the friendly negotiation between Israel and Israel, this agreement was signed.
1. The two parties to the contract:
Employer: __________________ (hereinafter referred to as Party A)
Contractor: __________________ (hereinafter referred to as Party B)
Second, the contract period:
From ______ month ______ to ______ month ______
3. Specific content:
1. Party A has employees ______, each of whom has ______ meals per day, breakfast is RMB ______ yuan, lunch is RMB ______ yuan () dinner is RMB ______ yuan (), and supper is RMB ______ yuan for Party B to handle meals.
2. Party A provides kitchen, kitchenware, tableware, etc. for Party B free of charge.
3. Party A's General Affairs Department will inform the supervisor of Party B's canteen the number of meals the next day, and Party B will prepare meals according to this number.
4. Party A will carry out an inventory before Party B's handover. The remaining grain, oil, and non-staple food will be received by Party B at the price. When the contract is cancelled, Party A must receive the remaining grain, oil, and non-staple food at the price.
5. Party B pays Party A's half-month meals in advance. After settlement, Party B will issue a half-month meal schedule and check with Party A. Party A shall pay Party B's meals in one lump sum within three days without any arrears.
6. During the operation period, the two parties shall cooperate and cooperate with each other in accordance with the terms of the contract, and the two parties shall not act recklessly and terminate the contract without cause.
4. Party A's responsibility:
1. Provide equipment maintenance.
2. Provide accommodation for Party B staff, including water and lighting electricity costs.
3. Party A provides fuel, water and electricity for the kitchen free of charge.
4. Don't arbitrarily stop contracting and increase fees.
5. Party A must forecast the number of meals in advance. The consequences of mistakes will be borne by Party A.
V. Party A's authority:
1. Party A has the right to carry out various administrative managements on Party B, such as: health, safety, public security, fire protection, comprehensive management, supervision, etc. In particular, food poisoning accidents must be prohibited. Once a similar accident occurs, Party A has the right to investigate Party B. Responsibility.
2. Party B's normal work is affected by the canteen's negligence. (If there are no special circumstances), Party A has the right to hold Party B accountable.
3. Party A has the right to supervise and inspect the quality of meals and health services. If Party B fails to reach the quality of the meals, Party A has the right to request an appropriate amount of compensation or terminate this agreement.
4. According to the work of the canteen and the opinions of the staff, Party A has the right to use other methods to manage the canteen.
5. When the contractor breaches the contract, Party A must inform Party B immediately, Party B shall investigate and implement as soon as possible, and notify Party A of the results of the processing.
6. Party B has the right to impose appropriate economic punishment on Party B except for special circumstances that cause meals to be missed or stopped.
7. If Party B breaches the contract, Party A has the right to terminate the contract and cause Party A to lose.
6. Party B's responsibility:
1. Do a good job in accordance with Party A's fire control, factory regulations, and public security.
2. The staff of the canteen will conduct a physical examination in accordance with the regulations of the health department at their own expense.
3. Regular anti-rat and fly control in the business place.
4. Strictly implement all canteen management systems, and strictly follow the canteen operating procedures and hygiene management system.
5. The quality of food must be ensured, the purchase channel and quality of the purchase must be controlled, and the purchase of spoiled and moldy food is strictly prohibited to ensure the health of the meat at ease, to achieve food hygiene internal and environmental hygiene, and to withstand the inspection of the higher authorities and pass .
6. Party B staff shall uniformly work clothes and sanitary products at their own expense.
7. Host B must work and rest according to the time stipulated by Party A, and start the meal on time.
8. Party B's kitchen staff must abide by Party A's rules and regulations, and must not enter or leave Party A's workshop and other restricted areas at will. If the offender is violated, Party A will be punished according to the regulations.
9. The existing equipment and tableware of Party A's kitchen should be used reasonably, properly kept and strictly managed, and should not be artificially damaged or lost, otherwise the price will be compensated.
10. The business is limited to catering services, which is convenient for Party A service personnel.
11. Party B will be responsible for the material costs during the operation. Party B's labor and labor insurance costs will be borne by Party B.
Seventh Party's authority:
1. The right to operate autonomously and bear its own profits and losses.
2. Have the right to hire and call staff.
3. Party A violates the contract and Party B has the right to propose termination of the contract and stop processing it to the court or arbitration agency.
4. If the market price rises too high and Party B has the right to ask Party A to increase the cost of food in the case of a loss for two consecutive months, Party A should conduct a market survey as soon as possible. If the situation is true, the cost of food should be appropriately increased.
Eight, other:
1. In case of loss caused by force majeure, Party B shall not bear the economic loss of Party A's property and facilities.
2. Employees of Party A and Party B shall respect each other, try to avoid friction, and do not allow cases of fighting, etc. If there is any accountability, the unreasonable damage shall be borne by Party B.
3. Party B serves Party A's employees as usual on holidays. If additional meals are required, Party B is responsible for processing, Party A buys vegetables or entrusts Party B to purchase.
4. For the kitchenware and tableware that Party B belongs to Party A during the contract period, you must obtain Party A's consent before purchasing, and reimburse Party A.
5. At the end of the contract, Party B shall return all the venues, facilities, equipment, tools, etc. provided by Party A to Party A, and cooperate with Party A to complete the liquidation work.
6. Whether the contract is renewed or terminated when the contract period expires, both parties A and B will notify the other party one month in advance.
7. If there is any unsettled friendship in this contract, it will be handled by the representatives of both parties through negotiation.
8. One copy of this contract, both parties A and B shall hold one copy each:
[Signature] of the representative of Party A: __________________ [Signature] of the representative of Party B: __________________
Unit [Stamp]: __________________ Unit [Stamp]: __________________
Phone: __________________ Phone: __________________
Date: ____ year ____ month ____ day Date: ____ year ____ month ____ day
As the saying goes, state-owned law has rules for the family. As a new industry, canteen hosting also requires rules and regulations to restrict the words and deeds of employees and ensure the health of guests' diet. Below, take Tianzhi Catering Service Co., Ltd. as an example to briefly explain some management systems managed by the cafeteria:
First, the purpose
In order to improve the overall level of canteen management, to provide all employees with a hygienic, assured, comfortable, high-quality dining environment and atmosphere, and to maintain and ensure the health of employees, this system is specially formulated.
Scope
Canteen staff and all staff.
Third, the procurement system and storage system
1. Strictly control the quality of procurement, prevent and eradicate diseases from the mouth, and must not purchase other foods that are moldy, corrupt, moth-eaten, poisonous, beyond the expiration date, or prohibited by health laws. Prevent food poisoning.
2. Purchasing a large number of staple foods or non-staple foods requires the supplier to provide a health permit for inspection, and it is not allowed to purchase three non-products.
3. Strictly implement the food hygiene system, and implement "isolation" on all types of food stored to avoid taint, taste or deterioration.
4. The canteen warehouse is neat and clean, sorted and stored, and protected from rods and moisture.
5, food storage refrigerator or freezer for no more than 48 hours, overnight sales are strictly prohibited.
4. Health management system
1. Personal hygiene of canteen staff
The staff of the canteen should do good personal hygiene, wash their hands frequently, cut their nails frequently, take a shower, wash and change their work clothes frequently. Don't leave long nails or dye nails, and don't wear rings, bracelets, earrings, etc. when working.
Wear white overalls and work caps at work. Maskers or food service staff in the cafeteria should wear masks.Do not wipe hands or face with work clothes or apron.
The staff conducts a health check every six months. Those who fail the medical examination or have certain diseases that the company considers unsuitable to work in the cafeteria cannot work in the cafeteria.
Your grooming
total requirements
Clean and dignified personal hygiene of employees
Take a bath, wash your hair, take a haircut, change your underwear, and have no odor on your body
Post clothes are neat and clean, hair style is generous, hair is clean without dandruff
No long nails, no nail polish, no rings, hands must be washed and disinfected
Not combing hair or trimming nails in the service area
Do not drink alcohol or odor before eating
Do not smoke or chew gum during work
Do not face food cough or sneeze, cover mouth and nose with hands and wash hands when coughing or sneezing
Wear a work tag while working
Work clothes, caps, and apron are clean and tidy
No swearing, no spitting or uncivilized behavior in the cafeteria
Male employee
General requirements: Keep the clothes clean and tidy at all times. The underwear should not be exposed, and no accessories should be worn.
Hair style: do not cover the forehead, do not cover the ears on the side, and do not cover the collar later, and the length cannot exceed 6CM.
Hat: Cover your forehead and side hair
Hair color: black
Masks: cover your nose and mouth and hang behind your ears
Buttons: All buckled, without falling off
Pants: Clear creases, long and upper
Nails: No long nails, wear gloves when working
Shoes and socks: The upper, side and sole of shoes must be kept clean; black socks are preferred, and no "three-legged"
Female employee
General requirements: Always keep your clothes neat and tidy, and don't expose underwear or wear accessories
Hair style: hair must be bunched or rolled up, do not shed hair, broken hair is fixed with hair clips, leaving no fringe; do not dye other than black or dark brown
Hair color: black
Buttons: All buckled, without falling off
Pants: Clear creases, long and upper
Nails: No long nails and no nail polish
Shoes: uppers, sides, soles must be kept clean; socks should be flesh-colored, and no "three-legged" badge can appear: align with the upper pocket (left side is aligned with the left side of the pocket, and the lower end is aligned with the upper edge of the pocket) .
Content of this course
Your appearance
Work specification
Cafeteria staff
Under the command of the supervisor, responsible for the processing and production of various foods to ensure food quality;
Three light-walking light, talking lightly, operating lightly
Wash your hands before each meal
Do not take food with your hands, you must wear gloves when touching food directly with your hands (cooked food, fruits)
Ensure food hygiene and prevent secondary pollution
Do not scratch your head during work, cover your mouth with your hands when coughing or sneezing, and wash your hands in time
The dining tables and cabinets in the canteen are clean and beautiful, and the food is fresh.
Always maintain good hygienic habits during work operations
Abide by the time of work and rest, start meals on time, do not leave the job without permission, do not leave the post or string of posts;
Work specification
chef
Arrive 10 minutes in advance, do a good job of venue and personal hygiene, add seasonings needed on the day
Under the command of the supervisor, responsible for the processing and production of various foods to ensure food quality
Carefully check the food to be processed before cooking. If there is any spoilage or other sensory abnormalities, you should not cook
Preliminarily processing heat-treated foods using the processing method
Foods that need to be cooked should be cooked through
Hands should be kept clean during operation, and hands should be disinfected when they come into contact with direct food intake
Prepare meals according to quality, quantity and time, so that the meals are delicious and fresh.
According to the number of diners in each batch, reasonable production of finished dishes, plan the remaining proportion of dishes and diners in advance to avoid overproduction.
During the course of the meal, go to the dining area without interruption to check the sales status of the dishes. If you have feedback, respond in a timely manner
The warming table is always warm, so that every employee who comes to eat can eat delicious hot rice and hot dishes
Concentrate and work properly during shifts to avoid accidents
Investigate technology and promote innovation
Work specification
Bakers
Arrive 10 minutes in advance, do a good job of site and personal hygiene, and prepare the seasonings needed for the day;
Under the command of the supervisor, responsible for the processing and production of various foods to ensure food quality;
To ensure the taste of food, to achieve the principle of "do it in small batches many times"
Obey allocation, cook pasta according to quality, quantity and time
Hands should be kept clean during operation, and hands should be disinfected when they come into contact with direct food intake
Appropriate amount of yeast for baking, uniform size of staple food
Cooking utensils are always kept clean. Pay attention to safety when using the machine. Scrub clean after use.
To wash every day
Various drapes, curtains, and warm cloths are cleaned daily to keep them clean
The basket drawer should be placed in the prescribed position, and it should be disinfected according to the regulations.
Keep the remaining staples cool and covered to prevent spoilage. Warm up before meals. Stop serving when spoiled.
After the production is completed, clean up the equipment in a timely manner.
Pay attention to operation safety, operate according to operating rules, pay attention to maintenance and maintenance of machinery
Work specification
Cut
Arrive 10 minutes in advance to clean the cutting board and knife
Under the command of the supervisor, responsible for the processing and production of various foods to ensure food quality;
Before processing, the food to be processed should be carefully inspected. If there is any spoilage or abnormal sensory properties, it should not be processed and used.
Distinguish primary and secondary: first process heat-treated food, vegetables and cut
All raw materials should be washed before use, animal and plant foods should be washed separately and disinfected if necessary
Peel and wash vegetables to maximize the use of raw materials and reduce incorrect processing waste
If you need to pickle, store the raw materials first, and use up the vegetables on the day
The cut semi-finished products should be protected from contamination, stored separately from the raw materials, and should be stored according to their nature
Food loaded windows must not be placed directly on the ground to prevent food contamination
Containers and tools for processing and processing tools for raw and cooked food should be used separately and clearly marked (knives, pierheads, containers)
Use a dry cloth to wipe the water, blood, dirt, etc. on the pier surface, knife, and side table at any time; the pier surface is clean, free of oil stains, flat, odorless, and mildew-free
Sharp blade, no oil, no rust, do not mix
Work specification
Cleaning staff (morning shift)
Arrive 10 minutes in advance to prepare for pre-dinner work (carry tableware, plates, bowls, chopsticks, spoons on the workbench)
Assist the breakfast and rice ordering staff to order meals in order to ensure the full use of tableware during meals
Uninterrupted cleaning of tabletops, floors, and meal countertops, adding daily-use materials
Breakfast ends at 9:00, finish the work (receive food from the dining car, and clean the countertops and the ground)
Assist in fruit cleaning between 9: 30-10: 00
Chinese work: before 10:30, divide the sterilized tableware into two places for meals
Ensure that Chinese food is used daily, the amount of tableware is used, and the dining area is hygienic
Meals can only be cleaned when there is no diners. Wash all mops for each meal
The restaurant floor, walls, doors and windows, lights, air-conditioning tables and chairs are clean, bright, non-sticky, and the floor is clean, non-slip, and water-free
Tableware and utensils five pass, that is, one brush, two wash, three flushes, four disinfection, five maintenance, tableware and utensils are kept clean and free of grease, and equipment meets hygienic standards
Tableware, such as bowls, plates, chopsticks, spoons, knives, forks, wine glasses, are stored separately, clean and orderly, and the container is dust-proof, fly-proof and mildew-proof
The food storage place and equipment should be kept clean, free of mildew spots, rat traces, flies and cockroaches, and no toxic or harmful items and personal daily necessities should be stored.
Wipe the lamp cover and tube clean with the UV disinfection lamp turned off every day
The water in the sink and the sink is free of residue, and the residue bucket and the trench are cleaned for each meal.
Work specification
Cleaner (mid shift)
Arrive 10 minutes in advance, prepare warm water, blend cleaning fluids, organize meal plates for washing
Responsible for cleaning and disinfecting tableware and plant utensils for breakfast, lunch and dinner
Make sure that all the dishes are drained and then put in the disinfection cabinet (the dishes need to be cleaned with a clean cloth)
Clean and disinfect cabinets regularly and rinse dishes
Every 30 minutes, clean up the dirt collection bucket
Content of this course
Your appearance
Work specification
employee rules
Love canteen, care canteen, care canteen, development canteen
Work hard to improve your quality and business level
Don't be late and leave early, absent from work, working hours are serious and serious, don't chat, read books and newspapers, do private work
Dress uniformly and neatly during working hours and maintain a good personal image
Use civilized language (cross politeness), treat employees equally, and avoid disputes with employees
Be civilized, don't make loud noises or giggles in hordes
Pay attention to hygiene. Every day when you enter the canteen, you need to disinfect, change the work clothes, and change the clothes. Leave the company without wearing work clothes
Caring for public property, not occupying or damaging public canteens
Maintain the reputation of the cafeteria, act impartially, do not use power for personal gain, and do not smoke in the operating room
Fire prevention, theft prevention, prevention of food poisoning, prevention of intestinal infectious diseases
In the course of work, if you find that you have vomiting, fever, sore throat, rash or other physical abnormalities, you should seek medical treatment and report to the leader in time.
How to do a good job
SERVICE
SSMILE smile
EExcellent
RREADY is ready
VVIEWING
IINVITING invitation
CCREATING
EEYE vision

IN OTHER LANGUAGES

Was this article helpful? Thanks for the feedback Thanks for the feedback

How can we help? How can we help?

RELATED ARTICLES