Make a menu
According to the quality index requirements of the catering service department and on the basis of collecting and soliciting the opinions of diners, the school team leader formulates the daily breakfast variety arrangement for teachers and students and the menu of Chinese food and dinner, and submits it to the canteen supervisor for approval before implementation.
Fill in the bill of materials
According to the approved daily breakfast variety and the menu of Chinese food and dinner, the team leader of the canteen submits a "dining material list" to the accountant of the canteen one day in advance, and the accountant of the canteen fills in a "dining purchase plan" accordingly. After being approved by the canteen supervisor, it shall be reported to the material procurement and distribution center in accordance with the provisions of the Procurement Management Measures, and then uniformly purchased by the procurement and distribution center.
Strict verification
Canteen accountants should strictly count, weigh and count the meals of the day, focusing on checking whether the quantity, quality and price of the meals are consistent, and rejecting the meals that do not meet the quality requirements, are shoddy or in short supply. The qualified food shall go through the warehousing formalities and fill in the "receipt" as the acceptance record.
Make a good general ledger record
The canteen accountant shall keep account records of the acceptance and storage of food raw materials (including substances) according to the specified requirements. Storage materials must be well protected against mildew, rodents, theft and fire.
Clear classification
The items in the canteen must be clearly classified, clearly marked and accurately counted, and the warehouse should be ventilated frequently to keep the air fresh.
It is forbidden to store toxic substances.
The storage of food in the canteen should be separated from other items, and it is forbidden to store toxic and harmful items and personal belongings.
first-in first-out
Food, raw materials, etc. in the restaurant. , should be based on the principle of "first in first out", to prevent expired deterioration.
Collect signatures
When the canteen food and materials are collected, the recipients should sign the "outbound order" and issue them after accounting verification.
Regular inventory
The canteen should make an inventory of the goods in the warehouse every five days, check the quality of the goods in stock at the same time, and handle the problems in time when found. Make a comprehensive inventory of the warehouse on the last day of each month, fill in the warehouse inventory list in detail, and both parties will sign it for confirmation.