Strict quality meals from delicate process control, cafeteria food output is subject to the following six several processes:
First, the preparation and review the menu
1, the responsibility of man in charge of the menu, procurement and cook.
2, P-chip flavors to fully grasp the staff, procurement and avoid nasty dishes produced; in rich dishes and constantly changing with the approach.
3, to avoid the same dishes that appear on the same day meals.
4, according to the principles of local seasonal procurement and market research to determine the purchase of Aquatica and other food materials.
Second, the procurement and acceptance
1, all kinds of vegetables, grain and other dry spices to purchase must have a business license and other three cards are complete unified procurement shops.
2, pork meat processing poultry or fish must be local shops, three cards are complete produced.
3, the distribution over the ingredients and materials is subject to the buyer to verify the doubt after checking the warehouse manager before storage or kitchen storage.
4, should pay attention to the quality and acceptance, unit price, quantity are consistent with the presence of more than effective consumption of or deterioration, decay and so on.
Third, processing cleaning
1 shall be made for each batch of vegetables <Pesticide Residues> before the cleaning process analysis, before entering the next steps are correct.
2, primary processing must be done no yellow leaves, no rotten leaves, no foreign body (vegetable insects, weeds, etc.)
3, fine processing requirements by chefs, head cooks predetermined requirements for processing, so that the wire with wire, sheet fitted sheet, strip bars with principles;
Cut with a thickness should be consistent, uniform thickness.
4, cleaning with "a dip two bubble three clean" principle, so that no sand no other insects.
Fourth, cooking cooking
1. Grasp each shift staff working hours, ready for all kinds of ingredients and cooking tools, timely Stir quality dishes; avoid early influence produced food color, freshness, taste and temperature; also too late to stop the cooking caused due wait in line for food phenomenon.
2, need to get ready before cooking sauces (such as ginger, garlic, etc.) and the color of the material (such as carrots, red peppers, etc.); clear each dish production staff.
3, should be based on color, smell, taste, shape and taste to the principle of adjusting the degree of salty taste preferences of the employee & P slices.
Five, produced and sale
1, the chef must confirm the degree of raw and cooked dishes, salty degree pan after compliance before the sale, otherwise a complaint by the dining staff, directly accountable to the head of the chefs and chefs. As causing serious complaint, you must review and punishment or expulsion.
2, must be done wearing a hat when playing dishes, mouth and hand wear jacket with a hood.
3, when the food fight to eliminate jitter in front of his employees to eat food spoon to make dishes fall, enough to play at once or a little food to eat once or twice a subdivision, employees are more likely to accept.
4, playing the vegetable dish should properly assess the progress of the stock and fight dish and cook properly informed in a timely manner and avoid food fight is interrupted.
5, warehouses ready to keep yuba, eggs, and rice noodles; when estimating rice dishes or not enough, immediately indicated by the reserve food, fast greens or rice noodles produced it continued on, never allow no food available.
Fifth, to collect information and meeting summary
1, open dining cafeteria supervisor must inspect the restaurant, to keep abreast of staff dining conditions, including food taste, quantity and varieties, and ready to respond to unexpected events occur.
Timely, humble, friendly, patient and staff complaints accepted opinions and make a reasonable solution immediately, explain or answer, failed to immediately solve the problem can write down the phone number for further follow-up implementation.
2, summarizes the views of staff complaints and other information leftovers; convened by the competent leader of all the cooks and kitchen workers were meeting to discuss; measures to make further improvements based on aggregated data, it is necessary to plant personnel should inform the logistics and other relevant departments.
3. The content of the work plan the next day, the next day the decomposition produced the requirements of each dish, and to develop the responsible person (which dishes such speculation by which the chef), which track the next day's work is to achieve the desired effect.


  Attachments:
"Food quality assurance"
First, the quality of the basic requirements
1, provided food should comply with QS food safety standards.
2, to ensure fresh food offer, no purchase, no deterioration or expired food supply.
3, to ensure condiments provided are qualified manufacturers produced. For example: edible oil, meat, frozen food manufacturers are each batch of test report as the basis.
4, open to quality checks (in regular and irregular way), to ensure that your staff have been dining security.
Second, the basic requirements for health
1, earnestly implement the relevant operating standards in the industry.
2, the staff holding personal health certificate before induction.
3, always keep the restaurant floor and table, chairs and clean.
4, warehouse goods and resolutely do away from the wall from the ground, without sources invasion.
5, food processing establishments, the Treasury kept clean, so that goods placed in order, clearly marked for easy inspection.
Third, the service commitment
1, quality, quantity, time and meals.
2, the restaurant is set Complain box, open to service monitoring, complaints and suggestions.
3, often the more popular dishes screening guests, strengthen innovation and improve the quality of the dishes.
4, the day gathering information, timely digestive problems, and constantly adjust and improve services.
5, the restaurant staff should be enthusiastic, attentive, intentions treat dining staff.
6, the discovery of poor staff attitude, timely strengthen advocacy education.
7, to prevent malicious incidents. If such a phenomenon, we determined to be addressed.
8, to ensure service satisfaction rate of over 80%, and strive to win the long-term cooperation.


  Commitment Unit (signed and sealed):
            Month Day Year

                
Fourth, the characteristics of feeding: