I. Business philosophy and business objectives
1. business philosophy: canteen is the life guarantee for teachers and students in the teaching process. Under the premise of safe, hygienic and comfortable food and dining process, under the leadership and supervision of the school, we will serve the lives of teachers and students with appropriate profit level and high-quality and fast service.
2. Business objectives
(1) Effectively guarantee the life of all teachers and students, allocate the business scale according to the daily average dining level of 250 people, and leave service space to ensure the supply of 500 people;
(2) Meet the minimum requirement of average weekly meal standard 100 yuan/person;
(3) Ensure the completion of the school's investment recovery target for the canteen.
Second, the harmonious management model
1. The school participates in canteen management and guides canteen management;
First, the supervision and approval of service varieties and prices;
Two. Inspect and supervise the hygiene and safety of the canteen;
Three. Spot check and evaluate the quality of service varieties;
Ⅳ Coordinate students' dining order.
2. Operators shall implement computerized management, provide detailed consumption and accumulation of all material expenses to schools on a monthly basis, and provide detailed supervision basis;
3. Establish a system of mutual trust and communication with the student union and staff representatives, conduct "three decisions" (fixed time and fixed point) consultation, and jointly run the canteen.
Three. Operational estimation
1. Business indicators:
The annual business income of meals is 6.5-9.35 million yuan (the actual number of meals is 26 days per month, 10 month per year);
Material cost accounts for 65%;
Fuel cost accounts for 10% (water, electricity, coal and gas);
Labor cost accounts for10%;
Operating and management expenses account for 8%;
The profit is 7% (including the corresponding contract management fees, etc.). ).
2. Financial indicators:
The corresponding equipment is provided by the school, and the operator is responsible for the working capital investment of10-200,000.
Fourth, management measures
1. Measures to ensure food safety and ensure food safety:
First, the canteen should sign a safety responsibility form with the school, organize production and operation in accordance with the Food Hygiene Law, the Product Quality Law and the requirements of the school, provide safe food and ensure food safety;
Two. Establish an internal control system for operators, equip full-time food hygiene quality supervisors, and implement health and safety responsibilities to individuals;
Three. Establish a food safety early warning system, post all systems on the wall, report problems to schools and relevant departments immediately, and take emergency measures in time to minimize losses;
Ⅳ Do a good job in kitchen hygiene. Tableware is fully disinfected every meal every day, and all staff members hold health certificates.
ⅴ Vegetables, meat and oils are certified by relevant departments;
ⅵ On the basis of ensuring the provision of pollution-free food, we will strive to provide the whole process of green catering.
2. Ensure the variety of colors, improve the insulation and fresh-keeping measures, and ensure the quality of meals;
I provide rich snacks, such as pasta, dairy products, fruits and so on. And ensure to provide meat fiber, crude fiber, vitamins and other dishes and dishes. According to the recommended recipes for primary and secondary schools. Its breakfast, lunch and dinner are all made with reference to Chongqing's unique eating habits and according to the carbohydrate, calorie and energy standards provided by nutritionists. Hunan, Guangdong, Fujian and western-style dishes are provided in time, and its recipes are announced every Saturday.
Two. Provide extra meals for students after evening self-study, and provide food and drinks before bed according to the advice of nutrition experts;
Ⅲ. Choose sandwich insulation and fresh-keeping equipment that meets the hygienic standards as utensils and provide corresponding packaging services;
Ⅳ Set up a food quality complaint suggestion box and communicate with the relevant student cadres of the Student Union every week, conduct spot checks on the quality of food such as temperature, variety and quantity on a regular basis, and give feedback to the school.
3. Fast food service:
① Except breakfast and midnight snack, the rest are served in semi-finished noodles in fast food restaurants, so as to cope with the centralized feeding of about 45 minutes at noon and afternoon respectively;
Two. Store layout should be neat and unified, providing drinks and corresponding cashier services;
Three. In order to improve the available value of the canteen, the table top is provided during non-meal time, which is convenient for teachers and students to read and get together, and the corresponding snack food is provided accordingly.
Ⅳ Provide tableware cleaning and background music services;
ⅴ dressing the, a restaurant attendant, is smiling.
4. Cost management:
I) Purchasing by special personnel, reflecting the changes in the vegetable market at any time, and selecting the purchase channels to the maximum extent within the allowed fresh-keeping time;
Two. Establish and improve the internal control system, quantitatively manage all material costs, reflect the purchase, sales, processing and inventory of material costs on a daily basis, formulate replenishment measures in time, put an end to people's goods and people's prices, weigh and check all incoming goods, make daily measurement and monthly inventory, and handle quantity and length in time.
5. Waste disposal:
I. waste classification and concentration, and designated recycling;
Ⅱ. The sewer shall be properly maintained without water accumulation;
Ⅲ. The oil fume can be effectively recovered without polluting the surrounding air.
V. Establish and improve the supporting management system:
Within 1 month of operation, six management systems were established, including contract target management, food hygiene and safety, safety operation rules, post responsibility system in each link, spiritual civilization construction and internal staff rewards and punishments, so that management behavior can be followed. Each system is bound into a book and submitted to the school.
School canteen contracting plan (2)
I. Business philosophy and business objectives
1. business philosophy: canteen is the life guarantee for teachers and students in the teaching process. Under the leadership and supervision of the school, the canteen will serve the lives of teachers and students with appropriate profit level and high-quality and fast service on the premise of safe, hygienic and comfortable food and dining process.
2. Business objectives
(1) Effectively guarantee the life of all teachers and students, allocate the business scale according to the daily average dining level of 250 people, and leave service space to ensure the supply of 500 people;
(2) Meet the minimum requirement of average weekly meal standard 100 yuan/person;
(3) Ensure the completion of the school's investment recovery target for the canteen.
Second, the harmonious management model
1, the school participates in canteen management and guides canteen management:
(1) Supervise and approve service varieties and prices;
(2) Check and supervise the hygiene and safety of the canteen;
(3) Spot check and evaluate the quality of service varieties;
(4) Coordinating students' dining order.
2. Operators shall implement computerized management, provide detailed consumption and accumulation of all material expenses to schools on a monthly basis, and provide detailed supervision basis;
3. Establish a system of mutual trust and communication with the student union and staff representatives, conduct "three decisions" (fixed time and fixed point) consultation, and jointly run the canteen.
Third, management measures.
1, food safety measures to ensure food safety:
(1) The canteen should sign a safety responsibility letter with the school, organize production and operation according to the Food Hygiene Law, the Product Quality Law and the requirements of the school, provide safe food and ensure food safety;
(two) the establishment of internal control system for operators, equipped with full-time food hygiene quality supervisors, and the implementation of health and safety responsibilities to individuals;
(3) Establish a food safety early warning system, post all systems on the wall, report problems to the school and relevant departments immediately, and take emergency measures in time to minimize losses;
(4) Do a good job in kitchen hygiene, thoroughly disinfect tableware every meal every day, and all staff members hold health certificates;
(5) Vegetables, meat, oils, etc. Has been certified by relevant departments;
(6) On the basis of ensuring the provision of pollution-free food, strive to provide green catering throughout.
2. Ensure the diversity of colors, improve heat preservation measures and ensure the quality of meals;
(1) Provide rich snacks such as pasta, dairy products and fruits, and ensure to provide various dishes and dishes such as meat fiber, crude fiber and vitamins according to the recommended recipes of primary and secondary schools. Breakfast, lunch and dinner are based on carbohydrate, calorie and energy standards provided by nutritionists, and recipes are published every Saturday;
(2) Provide extra meals for students after evening self-study, and provide food and drinks before bed according to the advice of nutrition experts;
(3) Choose sandwich insulation and fresh-keeping equipment that meets the hygiene standards as utensils and provide corresponding packaging services;
(4) Set up a food quality complaint suggestion box and communicate with the relevant student cadres of the Student Union every week, conduct spot checks on the quality of food such as temperature, variety and quantity on a regular basis, and give feedback to the school.
3. Fast food restaurant noodle service:
(1) Except for breakfast, all the others adopt the noodle semi-finished products serving mode in fast food restaurants to cope with the centralized serving of about 45 minutes at noon and afternoon respectively;
(2) Store layout should be neat and unified, and provide drinks and corresponding cashier services;
(3) In order to improve the utilizable value of the canteen, a desktop is provided during non-meal time, which is convenient for teachers and students to read and get together, and corresponding snacks are provided accordingly.
(4) Providing tableware cleaning and background music services;
(5) The canteen service personnel wear uniform clothes and smile.
Fourth, food sample management
It is an effective measure for teachers and students to prevent food poisoning, and it is also an important basis for testing whether food poisoning exists. In order to ensure the food hygiene and safety of teachers and students, the food sampling and tasting system is formulated.
1, insist on keeping samples for each meal, and indicate the name, date, time, etc. The plate on the sample container box.
2, food samples should be enough (not less than100g), stored in a special refrigerator, the temperature is kept at about 2-8 degrees Celsius.
3. Insist on tasting food every day, and the management personnel will designate special personnel to taste it separately, and register one by one according to the Registration Form for Food Sample Retention and Taste.
4. Food samples must be kept for 48 hours.
5. The leaders in charge of the school conduct random checks and check them one by one according to the recipes recorded in the canteen that day. If it is found that the canteen does not insist on tasting food samples, the relevant personnel shall be investigated for responsibility according to the school safety responsibility target management and canteen hygiene responsibility investigation system.
Five, waste disposal:
1 Garbage shall be classified and collected by designated personnel;
2. The sewer is properly maintained without water accumulation;
3 lampblack can be effectively recovered without polluting the surrounding air.