First, staff meals
A, heavy taste: general workers mostly from activity volume, strong ability to work in rural areas, they work in the production of the first line, pay a lot of physical strength, but also need to add salt and other spices.
Our company has been set the rules: For the staff level produced recipes, we must increase the amount invested spices.
B, heavy oil and water: it is easy to pay a lot of manual labor hunger. Our chef will be more used in the production of edible oil recipes staff to ensure that employees have enough strength, to complete the plant layout excellent production tasks.
C, component foot: Since it takes a lot of strength, of course, food intake is also large. Regardless of the amount of food, appetite and soup we must ensure that every employee satiate.
D, meals low: basically 7 yuan / day to 10 yuan and so on.
Second, the staff meal
Salt oil light, fragrant flavor; the staff and girls are more sedentary, light and do more in favor of gastrointestinal motility Aquatica as lettuce, leeks, potatoes, etc., appropriate to add pork, eat white meat such as chicken, duck, fish so conducive to good health.
Staff-level dining arrangement should be separated by great restaurants, sit around in the form of meal use.
Third, the manager of meals (including the general manager and chairman of the board)
Cooking meals manager, hired by an experienced chef cooks high-level, using fine fried pot; produced more natural pure taste. In Taiwan enterprises also called cadre meal, Taiwanese meal.
In addition to its basic elements of the staff level, director-level dining more elegant and beautiful style meal and grade; spices are used by Hong Kong-based international brand names; we will produce special director-level procurement, strive to be more nutritious vegetable ingredients, fresher, higher grades.
The restaurant's layout is similar to other hotels, luxurious interior doors and windows and bright, solid wood tables and chairs elegant poise, and should be configured cafe and bar; dining bar when waiters stand ready to call waiting service.
In addition to regular meals, etc. can also be used to entertain guests.
Fourth, the basic elements
Canteen food grade at any level, all the requirements of our food must be produced color, smell and taste; the variety of dishes to be diverse, within a week of repeated food recipes can not exceed 10% (in addition to the staff particularly liked or excluding specific factors such as typhoons)
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